The ERA-NET Cofund ERA-GAS was launched in January 2016 and is funded by the EC under H2020. ERA-GAS is the ERA-NET Cofund for monitoring & mitigation of Greenhouse gases from agri- and silviculture. The aim of ERA-GAS is to strengthen the transnational coordination of research programmes and provide added value to research and innovation on greenhouse gas (GHG) mitigation in the European Research Area. ERA-GAS is initiated by the Joint Programming Initiative on Agriculture, Food Security and Climate Change (FACCE-JPI).
This project has received funding from the European Union’s Horizon2020 research and innovation programme under grant agreement No 696356.
The IEA is an intergovernmental organisation which provides data and recommendations concerning energy policy. The aim of the IEA is to ensure energy security, economic development and environmental protection. In order to encourage international collaboration efforts between governments or other organisations, the IEA creates legal contracts – Technology Collaboration Programmes (TCP) – which allow a pooling of resources to foster research, development and deployment of particular technologies. Germany is signatory to 25 such IEA agreements, nine of which are concerned with renewable energies.
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I enjoy listening to Tom Douglas’ and Thierry Rautureau’s weekend radio program, Seattle Kitchen. A while ago Thierry talked about his favorite way to grill chicken. I don’t remember all of the details, but I do remember that the main ingredients in his marinade were Dijon mustard and olive oil. So, inspired by Thierry, I recently made delicious Grilled Dijon Chicken Thighs.
With only an hour of marinating time, the chicken thighs were nicely seasoned. You could cover the thighs, refrigerate them, and let them marinate for several hours. That would certainly enhance the flavor.
Using my Weber gas grill (which Bob recently thoroughly cleaned and then installed new burners, “flavorizer bars”, and cast iron cooking grates) I grilled the chicken thighs using the Indirect Grilling method.
The chicken thighs were huge, about 8 ounces each, so I thought it would take about 45 minutes to cook them. I checked them at 30 minutes with an instant-read meat thermometer and they were done! They measured 180° in the thickest part.
The thighs were golden brown and were really ready to eat, but I moved them over to the hot side for a couple of minutes to give them some subtle grill marks.
We both really enjoyed these Grilled Dijon Chicken Thighs! They were cooked perfectly and the mustard added great flavor.
The timing and directions are what worked with my Weber gas grill. You may need to make adjustments for your grill.
4. Remove the chicken from the refrigerator and gently scrape most of the mustard mixture off, leaving a thin layer.
5. Start the grill, turning all burners on high. Let it preheat for 10 minutes (15 minutes if you have cast iron grates).
6. When the grill is hot, turn one of the burners off for Indirect Grilling. If you have a 2-burner grill, turn the back one off. If you have a 3-burner grill, turn the center one off. Turn the remaining burner(s) down to Medium heat.
7. Place the chicken skin-side up over the area that has the burner turned off. Close the lid. With the 2 burners on Medium and the center one off, my grill maintained a temperature of just over 400°.
8. Check them with a meat thermometer after about 20 minutes. They are done when the temperature is 165°.
9. If desired, move the chicken over to the hot part of the grill to sear for a minute or two on each side.
After returning from a ski trip to Whistler, we invited the out-of-town ski friends who were in Seattle on Tuesday night for a soup dinner at our house. I decided to make Instant Pot Chicken Soup, so I borrowed Laura and Byron’s Instant Pot so I could make 2 pots of soup. Our guests included 6 good friends from New York and Michigan. I knew that some local friends and Laura and Byron were coming, but I didn’t really know for sure how many to expect. I wanted to have plenty of soup.
I learned that another friend from Maine was in town and there was a possibility that she would be joining us. Mary Kate is a vegetarian so I made this Slow Cooker Creamy Lentil Soup to have available for her and anyone else who might show up and prefer a vegetarian option. We had plenty of soup! (As it turned out, Mary Kate couldn’t make it. We did get to see her the next night at Carrie and Rhett’s house.)
I ate the Slow Cooker Creamy Lentil Soup, and a few other people tried it as well. It was really a great lentil soup! It’s vegan and gluten free. It gets its “creamy” texture from a can of drained chickpeas blended with water and a bit of olive oil and lemon juice.
The recipe is from Cooking Light’s web site. Their recipe called for “green lentils”. Apparently, there are lentils known as “French green lentils” that look very similar to the common “regular” brown lentils sold at most grocery stores. I used French “lentilles du Puy” because I had just enough in my cupboard. They are darker than green or brown lentils. I like the way they hold their shape even after slow cooking for hours.
Slow Cooker Creamy Lentil Soup is a vegan soup that can be enjoyed by all. I don’t think anyone will miss the meat whenever I serve it. It’s a keeper that I’m glad to add to my repertoire.
My Vitamix worked really well when I blended the chickpeas. If you don’t have a powerful blender but do have a food processor, I’m sure you could use that. It probably won’t be quite as creamy, but it will still work and taste delicious.
We really enjoyed Slow Cooker Shredded Chicken Taco Meat last Sunday. It’s a great recipe to make when you’re home for the day. The recipe, from Elise Bauer on her Simply Recipes blog, recommends cooking the chicken thighs on high for 3 hours or on low for 6 hours. It’s not the best recipe to leave for 8 – 10 hours while you’re at work. I find chicken does better with shorter cook times.
The “secret” ingredient is a 6-ounce can of pineapple juice. Elise says the juice adds a very subtle sweetness and makes the chicken extra-tender and easy to shred. You won’t taste the pineapple.
The recipe is super-easy. It took about 10 minutes to do the prep work. I started the slow cooker at noon and the chicken was ready to shred at 6:00. I used my new Cave Tools Metal Meat Claws to shred the meat right in the slow cooker. They made it incredibly easy! I can’t wait to try them out the next time I have a big family-size pork roast to shred!
Elise recommends making tacos garnished with shredded cabbage, radish slices, avocado and cilantro. Click here to see to see her beautiful photo of the finished tacos.
I decided to make taco salads instead. I just put a handful of shredded cabbage on each plate and topped it with some of the shredded chicken. Radishes, diced avocado and cilantro were the perfect garnishes. It was the perfect dinner on a beautiful, sunny and warm spring day!
Next time you have a day at home and want an easy meal for dinner, consider this Slow Cooker Shredded Chicken Taco Meat. Your house will smell terrific all afternoon and when it’s time to eat it will be simple to put together tacos or salads.
1 heaping teaspoon chipotle chiles in adobo sauce (optional – I added it because I had some leftover in the refrigerator.)
3. Put the chicken thighs in the slow cooker and add the rest of the rub in the bowl to the slow cooker.
from → Chicken, Gluten Free, Low Carb, Main Dish Salad, One Pot (or One Baking Dish) Meals, One-dish dinner, Poultry, Salads, Slow Cooker, Wheat Free