late summer fare

Due to technical problems, this post, which appeared in the newspaper in August, never made it into the blog. The recipes are still delicious! —CMT

Summer means eating light. When temperatures rise, appetites wane. Heavy meals don’t appeal to most of us this time of year, and because they put a significant burden on our bodies to digest them we tend to seek out lighter fare. Here are a few ideas that might increase enjoyment of summer meals.

ramen noodle salad

Crunchy, tangy, and refreshing! And it won’t heat up the kitchen.

ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 1 package ramen noodles, crushed
  • 1 oriental flavor seasoning packet from ramen package
  • 1/2 cup sunflower seeds (I use dry roasted)
  • 1/3 cup oil
  • 1/4 cup cider vinegar
  • 1/3 cup sugar

directions

  1. Placed dry crushed noodles in a shallow bowl and microwave on high at one-minute intervals, stirring between each, till noodles are lightly toasted.
  2. Mix together coleslaw mix, crushed noodles, and sunflower kernels.
  3. In a small bowl, mix ramen noodle seasoning, oil, vinegar, and sugar and pour over coleslaw and noodles. Mix and refrigerate at least 2 hours. Add sunflower seeds just prior to serving.

variations

  1. If you have toasted sesame seed oil on hand, a drizzle or two before serving is wonderful addition.
  2. Double the amount of dressing (except one package of seasoning is enough) and marinate a cup of diced or pulled cooked rotisserie chicken breast for about 4 hours in the refrigerator.  Drain marinated chicken and add to noodles and vegetables.

spiedies (pronounced “SPEE-dees”)

My husband is from Binghamton, New York, and one summer he took me to the Spiedie Festival. Made popular by Italian immigrants—spiedo means “kitchen cooking spit.” In Binghamton’s industrial heyday in the 1930s, 40s, and 50s, “spiedie stands” popped up to feed growing throngs of manufacturing workers in Binghamton, Vestal, Endicott, and Broome County in New York state’s southern tier. Many spiedie stands exist today, and spiedies are still a popular dish at local restaurants.

You can buy prepared spiedie sauce at our local grocery store, but it is so easy to whip up your own fresh version, which has a more authentic flavor. Rub the herbs between your finger and thumb before adding in order to release their essential oils. Beef and lamb are traditionally used—even venison, but lean boneless pork is also excellent. If using chicken, reduce marinating time to 3 hours or less. Other meats can be marinated overnight. This recipe makes six sandwiches.

for the marinade

  • 2 pounds meat cut into 1½ -inch cubes
  • 1 cup extra-virgin olive oil
  • ¼ cup lemon juice
  • ¾ cup apple cider vinegar
  • 2 tablespoons sugar
  • 4 cloves garlic, minced
  • 1 bay leaf
  • ¼  teaspoon cayenne pepper
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano=
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground pepper

for the sauce

  • 3 tablespoons mayonnaise
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice

have on hand

  • Loaf of crusty Italian or French bread

directions

  1. Make marinade and sauce. Combine marinade ingredients in large bowl. Transfer 2 tablespoons of mixture to separate bowl. Whisk in mayonnaise, vinegar, and lemon juice; refrigerate.
  2. Prick meat with fork, cut into 1½ -inch chunks; mix with remaining oil mixture. Depending on meat, refrigerate, covered, for 30 minutes for chicken or up to 24 hours for red meats.
  3. On the day, let meat stand at room temperature for 2 hours. Grill on skewers over hot fire, covered, turning frequently until lightly charred and cooked through, 10 to 15 minutes. No grill? Meat can be browned and cooked through in about 8 minutes in a cast iron pan. A ¼ tsp. Wright’s Natural Hickory Seasoning® (aka Liquid Smoke) added to the marinade will improve the flavor. Wrap bread around meat and drizzle generously with mayonnaise sauce. Serve immediately.

barbecued chinese chicken wrap

You can’t beat the combination of flavors. Lettuce must be uber fresh for the best crunch. Assemble a few hours in advance, and refrigerate. Terrific appetizers or a light summer supper.

ingredients

  • 2 cups fresh shiitake mushrooms
  • 1 1/3 to 1 1/2 pounds thin-cut chicken breast or tenders
  • 2 tablespoons vegetable or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, grated or minced pickled ginger (in Asian foods aisle)
  • 1 navel orange, zested
  • 1/2 red bell pepper, diced small
  • 1 small can sliced water chestnuts, drained and chopped
  • 3 scallions, thinly sliced
  • 3 tablespoons hoisin, Chinese barbecue sauce (in Asian foods aisle)
  • 1/2 large head iceberg lettuce, core removed, washed and spun dry
  • Wedges of navel orange

directions

  1. Discard tough stems from mushrooms and slice tops. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear by stir frying a minute or two. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
  4. Grate zest into pan, add bell pepper bits, chopped water chestnuts, and scallions. Cook another minute, continuing to stir. Add hoisin sauce and toss to coat.
  5. Transfer hot barbecued mix to serving platter, and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish.
  6. Pile spoonfuls into lettuce leaves, wrapping in thirds around fillings. Squeeze an orange wedge over top to enhance.

Want to print out these recipes? Click HERE.

romantic suppers and sweets

Shrimp pasta

I failed to post this column on time as I became ill shortly before the holiday! Sorry to all my followers! Here it is, new and improved!

Valentine’s Day means expressing your love for your spouse, partner, family, and friends. What better way than to say it with food you lovingly prepare? Here are two suppers and two desserts to consider.

pasta with shrimp, tomatoes and feta cheese
Who said you can’t serve seafood with cheese? Ever have a tuna melt? Crab and swiss? Here’s delicious exception perfect for a Valentine Day supper.

ingredients

  • 3 Tbs extra virgin olive oil, divided
  • 1 lb raw large or jumbo shrimp, peeled and deveined
  • 5 cloves garlic, sliced very thin
  • 1 Tbs each white wine and balsamic vinegar
  • ½ to 1 lb pasta (I usually make only half a pound since I like a higher shrimp-to-pasta ratio using linguine or bowties.)
  • 15 cherry or grape tomatoes, halved
  • ½ can of petite diced tomatoes
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 (6-ounce) package crumbled feta cheese

directions

  1. In a skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 4-5 minutes or until shrimp is pink. Do NOT overcook!
  2. Remove shrimp with slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain and keep warm.
  3. While pasta is cooking, place diced tomatoes and halved grape tomatoes with remaining 1 tablespoon oil, balsamic vinegar, oregano, and basil over medium heat into wine mixture in skillet until tender—10 minutes.
  4. In a large bowl, toss hot pasta with shrimp, tomato mixture, and feta. Feta will melt slightly. Serve immediately with lemon wedges and a crusty bread.

 

Chicken feta beans toms

greek chicken tenders with veggies
Prefer chicken? This dish is packed with flavors sure to spark up any evening!

for the chicken

  • 2 Tbs plus 1 tsp olive or avocado oil, divided
  • 8 oz fresh mushrooms, sliced
  • 1 lb fresh green beans
  • 1.5 lb chicken tenders
  • 2 Tbs honey
  • 3­/4 Tbs balsamic vinegar (do not substitute)
  • 1 cup grape/cherry tomatoes, halved

for the greek dressing

  • 2 Tbs extra virgin olive oil
  • Juice of 1 fresh squeezed lemon
  • 2 cloves garlic, minced 2 tsp dried oregano
  • 1/2 tsp sea salt 1/2 tsp black pepper

directions

  1. Sauté mushrooms in large frying pan with 1 tsp of the oil, until just browning. Remove from pan, set aside.
  2. Heat 1 Tbsp oil over medium­-high, add green beans. Sauté until green beans are cooked, but still a bit crunchy. Remove from the pan, set aside.
  3. Heat remaining 1 Tbs oil over medium-­high, add chicken, salt, and pepper.
  4. Cook chicken 3­-4 minutes on both sides and remove once browned & cooked though. Remove from pan, set aside. Whisk all dressing ingredients together.
  5. In the same skillet, lower heat to medium, add dressing, honey, and balsamic vinegar. Stir and heat until bubbling.
  6. Toss in mushrooms, and green beans then the cooked chicken and tomatoes. Stir to heat through. Serve over rice or pasta.

 

easy chocolate bar fondue
This takes on a romantic hue when served with champagne. If made ahead, keep the chocolate warm in a double boiler till ready to serve.

Ingredients

  • ¾ cup heavy cream
  • 1 pound milk or dark chocolate bars, broken into pieces
  • 1 pint fresh strawberries
  • 1 store-bought angel food cake, cut into 1-inch pieces
  • 8 ounces dried fruit, such as pineapple slices and figs

directions

  1. In a small saucepan, over low heat, warm the cream and chocolate. Stir until the chocolate melts. Transfer the fondue to a warm serving bowl or fondue pot.
  2. Serve immediately with forks for dipping strawberries, angel food cake, or whatever you like.

 

chocolate-cinnamon pudding with raspberries
So easy to put this together ahead of time. Kids will especially love the flavors.

ingredients

  • ½ cup unsweetened cocoa powder
  • ½ teaspoon cinnamon
  • ¼ cup cornstarch
  • 2/3 cup plus 1 Tbs packed brown sugar
  • 2 ½ cups whole milk
  • 1 ¼ cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh raspberries, or frozen raspberries, thawed

directions

  1. Combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar in a heavy saucepan. Whisk in milk and 1/2 cup of cream.
  2. Bring to a boil and cook over medium-low heat, stirring constantly, until pudding is thick and smooth.
  3. Remove from heat and add vanilla.
  4. Whip remaining cream in a separate bowl with the remaining sugar until soft peaks form.
  5. Pour pudding into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Serve warm or chill for at least two hours. Top with raspberries and whipped cream.

your turn
Hope you enjoy these romantic dishes! Here is a PDF you can print out for your recipe collectionRomantic Suppers and Sweets Blog 2-16

shakers exemplify simplicity

Shaker Village

The United Society of Believers in Christ’s Second Appearing (called the Shakers) was founded in the 18th century in England as a branch of the Quakers. The sect fled to America to gain religious freedom.  Known for their communal lifestyle, pacifism, and practice of celibacy, they also established model for equality of the sexes. Shakers are famous for their simple living, food, architecture, and furniture. Their credo is, Hands to work; hearts to God.

Because they relied on evangelism alone to grow their numbers, today only one active Shaker village remains in the U.S.—Sabbathday Lake, near New Gloucester, Maine. The village grows all its own herbs and includes them in most of their dishes. I was privileged many years ago to host a Shaker exhibit at the Nylander Museum in Caribou and to take a cooking lesson from the wonderful staff of kind, gentle folks. Here are a few of the dishes they prepared, and I’ve adapted their recipes for today’s cooks.


shaker chicken tarragon
Four ingredients? How can a recipe be more simple or easy? Tarragon is a type of mint with a mellow grassy flavor that pairs perfectly with chicken or fish. That’s why this dish is so flavorful. If you buy a free-range, organic chicken, you don’t need a ton of ingredients. And you’ll actually taste the chicken! Totally worth it.

ingredients

  • One 2½ lb. free-range, organic frying chicken
  • Butter or cooking oil
  • Kosher salt
  • Dried tarragon

directions

  1. Preheat oven to 300° and prepare a small roasting pan by coating inside with a small amount of butter or oil.
  2. Thoroughly wash the inside and outside of the chicken with cold water and pat dry with paper towels. Rub entire outside of chicken lightly with oil or butter. Sprinkle salt in cavity and rub in. Sprinkle salt and rub all over outside of chicken. Repeat with the tarragon inside and out.
  3. Place in pan and tuck wings under. Tie legs together with cotton twine. Bake about 2 hours or till thermometer inserted in the meatiest part of the breast reads 165°. (Tent with foil if breast or legs get too brown.)
  4. Remove from oven. Cover with foil and let rest for fifteen to twenty minutes while you prepare the table. Serve in halves or quarters as needed.

shaker herb biscuits
The secret here is to not overwork the dough. Overworking develops gluten, which is fine in yeast bread, but not in biscuits. Herb biscuits can be made with any herb—totally up to you. This is great because you can make dill biscuits to serve with fish; basil and oregano to serve with Italian food; or thyme and sage to serve with pork. Measurements are given for dried herbs, but fresh herbs can be used at the ratio of 4 times fresh chopped to 1 dried (1 tsp fresh to ¼ tsp dried)

ingredients

  • 4 cups flour
  • 3 rounded tsp baking powder
  • 3 Tbs sugar
  • 3 tsp total of any dried herb or combination: thyme, dill, basil, chervil, marjoram, sage, oregano
  • 1 tsp table salt (or 2 tsp kosher salt)
  • 6 Tbs shortening (lard or solid shortening work best)
  • 2 cups milk

directions

  1. Preheat oven to 425°.
  2. Sift together flour, salt, and baking powder. Stir in herbs.
  3. Cut shortening in small pieces and blend into flour mixture with fingers or a pastry blender till it is in pea-size pieces.
  4. Gradually mix in milk very gently till well mixed.
  5. Turn out onto a lightly floured board and roll to a thickness of one inch, and, if it resists stretching, allow dough to rest if necessary.
  6. Use a round cookie cutter or simply cut dough into squares. Place on greased cookie sheets
  7. Bake for 20-30 minutes till raised and browned.

TIP: Just read this the other day, and this might very well be the reason why my and many others’ biscuits fail to rise as high as they should. Apparently, if you use a cookie cutter or jar rim to cut your biscuit dough and, like most of us, TWIST the cutter, it can seal the layers and prevent the biscuits from rising! I had no idea, and intend to test this very soon with twisted and non-twisted cutting. I would imagine the same goes for cutting the dough in squares—no sawing. Just cut straight down. Write to me if you discover anything. 


dill dip
Chop up those celery sticks, baby carrots, mushrooms, and bell peppers. Here’s a wholesome veggie dip to make at home (store-bought jars of veggie dip are loaded with sugar and chemicals!) that is healthy and nutritious.

ingredients

  • 2/3 cup mayonnaise or Miracle Whip®
  • 2/3 cup sour cream
  • 1 Tbs minced onion
  • 1 Tbs minced fresh parsley or ¾ tsp dried
  • 2 Tbs fresh dill weed or 1½ tsp dried dill weed
  • 1½  tsp kosher salt

directions

Mix all ingredients and place in the refrigerator for 8-24 hours before serving. A squeeze of lemon or lime juice and some rind will improve the flavor even more. Serve with prepared veggies and crackers if desired.


TIP: You can buy herb seeds at any local grocery or hardware store and start your own herb garden on your windowsill. Transplant small plants outdoors or grow in containers on your deck or dooryard steps. You can clip them as needed all summer long and cut and dry them for winter use! If you have any questions about growing or drying herbs, please write to me at stardesign@ainop.com.


PRINT THIS POST  CJ-SHAKERS-4-2016

tips & tricks – odds & ends – bits & basics

Saving time and trouble in the kitchen conserves a cook’s energy. Seasoned cooks know many of these tips and basics, but if you’re new to the culinary world, you’ll appreciate learning these.

tips & tricks (totally random)

  • Add ½ cup of water or beef broth to 1 lb ground beef (or chicken broth to ground turkey or chicken) for the juiciest burgers ever.
  • Cookie and ice cream scoops make life easy. How have I lived without them all these years! Use them to make uniform size cookies and meatballs, dip batter into muffin cups, the list is endless.
  • For sky-high muffins, let batter sit in tins for about a half-hour before baking.
  • If using coarse or kosher salt, double the amount called for in recipes calling for regular table salt. The opposite also applies.
  • Freeze ground meat packed in 1-qt zipper freezer bags, and flatten to about ½ to ¾ thick, distributing evenly. Freeze flat. This takes only a half-hour or so to defrost.
  • Wrap chicken or pork chops separately (I use cheap sandwich bags), freeze 2 hours; place in a larger freezer bag. Pull out only pieces you need. No defrosting huge blocks of meat for hours!
  • Never buy scallions for $1 a bunch again! Cut off the white root ends. Put them in a glass jar with an inch of water, place on a sunny windowsill, and they will re-grow! Keep trimming off when you need green tops, and they’ll shoot up again! Trimming encourages growth. Mine shot up 8 inches in a week. You can also plant them in a pot after a while.

freezing veggies

  • Most vegetables like peas and green beans should be blanched before freezing. Blanching means boiling for three minutes or so (varies by vegetable), plunging into icewater to “shock,” draining very well, and wrapping securely before freezing. Blanching ensures your veggies will maintain their color and won’t get freezer burn if used within a reasonable period.
  • I always blanch my bell pepper halves before making stuffed peppers because they bake up so much more colorfully. Fresh sliced, halved, or whole bell peppers, however, can be placed in plastic bags and frozen dry without any need for blanching. So can sliced apples and berries.

basic recipes i can’t live without

homemade ranch dressing is so good, and it is SO much healthier than the bottled kind, which is loaded with sugar (Really! Have you read the ingredients?) This mixes up quick and easy.

  • ¾ cup buttermilk (Shake well!)
  • ¾ cup real mayonnaise (Do not substitute with Miracle Whip!)
  • 2 tsp white vinegar
  • ¼ tsp garlic powder
  • ¼ tsp each dried tarragon and basil (Essential!)
  • Fresh cracked pepper to taste

Whisk together and refrigerate for a couple of hours if you have time. Make it on the fly, and it still tastes better than that stuff hiding in the valley advertised on TV. Add some fresh chopped chives just before serving. (Mine are coming up! So stoked!)

crumb topping can always be found in my ’fridge. I make it in triple batches and never have an excuse not to whip up an awesome pie. This topping bakes up golden-buttery and sweet and makes that second crust unnecessary. I’ve used it on apple, berry, peach, and rhubarb pies with great success.

  • ½ cup sugar
  • ½ cup flour
  • ½ stick soft butter
  • ½ tsp cinnamon

Mix with your fingers till crumbly. Pile an inch or more deep on top of your pie and bake as usual. Double or triple so you always have it on hand. Store in the refrigerator in a tightly closed container. Makes a great topping for coffee cake, too!

basic quiche is a springboard for endless variations you can whip up in record time, amazing your friends and family! Well, maybe not quite that fab, but it’s a handy, delicious, and filling meal and makes great leftovers. I love my homemade crust, but I use the prepared rolled crust for my quiche. Add grated cheese (any kind), ham, cooked mushrooms, or whatever.

  • 2 cups shredded cheese (Swiss is traditional but not required)
  • 2 cups whole milk
  • 4 eggs
  • ¼ tsp salt
  • Dash of nutmeg

Preheat oven to 375°. Beat eggs. Add milk and salt. Pour into unbaked pie shell. Spread cheese (or any other stuff) evenly over top. Sprinkle with nutmeg. Bake 30-40 minutes or until a toothpick comes out clean. Let sit 15 minutes before cutting. Great cold the next day!

basic crepes (pronounced kreps) are a meal or a starting point for fancier dishes. Whether served with fruit and eaten like pancakes or stuffed with savory crabmeat filling and smothered in Swiss cheese sauce, crepes are not only versatile—they are also convenient since you can make up a bunch of them and freeze for a quick meal on busy nights.

  • 3 cups milk
  • 3 eggs
  • 2 Tbs melted butter
  • 2 ¼ cups flour
  • Dash of salt

Beat well. Batter should be thin, so add more milk if needed. Prepare a 10-inch nonstick frying pan by heating to medium and spaying lightly with cooking oil. When pan is hot enough (a drop of water dances around and disappears), pour in one third cup of batter and immediately swirl pan around to distribute so batter covers entire pan surface. When top is set and edges brown and begin to curl, flip crepe carefully. Cook till second side is lightly brown. Slide on to a large plate and cover with a damp tea towel till all batter is cooked. These can be rewarmed in the microwave and served right away or stored in the refrigerator or freezer separated by sheets of wax paper or parchment and well-wrapped in plastic or foil.

basic brown butter sauce is a delicious way to transform a plain pasta or rice meal into something special, and the ingredients are usually on hand or easily obtainable. This is a basic recipe, but there are endless variations with the addition of mushrooms, Parmesan or Romano cheese, fresh sage leaves (yummy), lemons, hazelnuts, or pine nuts, vegetables like parsley, chives, blanched green beans, asparagus, artichokes or cauliflower, and proteins like lobster, mussels, crab, scallops, or chicken. I’ve been making this on the fly, so thanks for the great directions from CD Kitchen!

  • Cut 1 cup (2 sticks) of salted butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner over medium heat. Bring butter to a slow boil (about 5 minutes).
  • Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
  • When the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
  • Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
  • Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
  • You can keep it hot over a double boiler. Brown butter can be stored in the refrigerator and reheated in a microwave as needed, but be careful!
  • Boil your pasta of choice until al dente. Drain pasta and divide into four servings. Spread with 1/4 cup of hot brown butter.

Next time we’ll post additional basic recipes you can tuck away in your recipe notebook (you do have one, right?) and pull out when you’re in a bind or on a tight schedule. Add your own personal touch, and you’ll impress even your toughest critic.

Print this revised post: CJ-5-13-15-TIPS

comforting chicken and rice

Getting through all this sub-zero weather, polar vorteces, and Alberta Clippers means eating lots of comfort food. And to me, chicken and rice is the quintessential warmer-upper. These recipes are a nice diversion from the standard chicken stew. If you’ve never tried making oriental, Mexican, or Indian food, now’s your chance. These meals are super easy to make, plus their flavor profiles are not too over-the-top. And your kitchen will smell amazing!

orange glazed chicken with buttery rice

I made this last night, and what a refreshing change—so easy to put together. Sweet and savory, this dish is satisfying and delicious. This is so yummy with an oriental flair, quick and easy, and the kids will gobble it up. Serves 4, so double it for a crowd.

First, prepare the rice:

  • 2 Tbs butter
  • 1 cup basmati or jasmine rice
  • 2 cups water
  • ¼ tsp salt

Directions

  1. Melt the butter in a medium size saucepan over medium heat. Stir the rice into the butter and cook until all the rice granules are milk-white.
  2. Pour in the water. Add salt and bring to a full boil, cooking until the water boils down and is no longer visible, and pockets or holes appear in the rice when the water is gone.
  3. Turn off the heat, cover the pot with a lid, and let the rice sit for 20 minutes. Fluff, eat, and enjoy.

While the rice is sitting, prepare the chicken and broccoli:

  • 1 cup orange juice, plus the zest of one orange, divided
  • 1 Tbs grated fresh ginger or 2 tsp ground ginger
  • 4 tsp soy sauce
  • 1½ Tbs dry sherry
  • 4 tsp maple syrup or honey
  • ½ tsp ground coriander
  • 2 garlic cloves, crushed or 1 tsp garlic powder
  • 2 Tbs lite olive oil
  • 1 lb boneless, skinless chicken thighs (or breasts if you prefer)
  • 4 cups broccoli florets
  • 1 lime
  • Salt

Directions

  1. Put the orange juice in a bowl. Add the orange zest, ginger, soy sauce, sherry, maple syrup or honey, coriander, and garlic. Mix together and set aside.
  2. Cut the chicken into 2-inch pieces and pat them dry with a paper towel. Salt lightly. Place the oil in a large skillet and heat over medium-high heat. Add the chicken in a single layer and cook until golden, about 5 minutes. Flip and cook until the other side is golden.
  3. Pour the orange juice mixture into the pan and let simmer for 10 minutes, or until it has reduced into a thick glaze.
  4. While the orange juice mixture is simmering, fill a large saucepan with 1 inch of water. Put the broccoli in a steamer basket, and bring the water to a boil. Cover the pan with a tight fitting lid, and simmer 5 minutes.
  5. When the sauce has thickened, turn the chicken and spoon the sauce over it. Squeeze lime juice over the top. Serve with buttery rice and steamed broccoli florets.

 

creamy chicken curry

This rich-tasting dish showcases traditional Indian spices without covering up the complexity of the other ingredients. You can buy tomato paste in a tube now—so convenient when small quantities are called for, and it is essential in this recipe. So is the turmeric, which is praised for its antioxidant and healing qualities.

Ingredients

  • 2 Tbs lite olive oil
  • 2 fresh garlic cloves, minced
  • 1 large yellow onion, finely chopped
  • 4 tsp curry powder, divided
  • 2 tsp ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tsp ground turmeric
  • 1 lb boneless chicken breasts, cut into 1-inch pieces
  • 1½ tsp tomato paste
  • 1 can coconut milk
  • ½ cup golden raisins
  • 2 tsp coarse salt (or 1 tsp plain salt)
  • 1 cup hot water (optional)

Directions

  1. In a wok or heavy cast iron skillet, heat oil over medium-high heat. Saute onions for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
  2. Stir in cumin, turmeric, 2 tsp of the curry powder, red pepper flakes, and half the salt. Cook stirring constantly for 1 minute till fragrant. Take care not to burn. Add tomato paste. Mix to combine.
  3. Season chicken pieces with remaining curry powder, salt, and pepper. Add to pan, and cook for about 5-6 minutes until outside is golden brown.
  4. Open the coconut milk. Pour into a bowl and use a rubber spatula to scrape all the contents from the can. Mix well to blend before pouring coconut milk into the pan. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. If sauce has cooked down, add hot water as needed.
  5. Serve hot with white rice. Pass the lime wedges.

 

cheesy chicken and yellow rice

This is so easy. All you need is a package of Goya’s flavor-packed yellow rice (in the ethnic aisle of your grocery store), a few veggies, and chicken for a truly delicious and tummy-filling dish in only 30 minutes. And because it’s one dish, you save dishwashing, too!

Ingredients

  • 1 8-oz package of Goya Yellow Rice mix
  • 2 medium tomatoes, cored, seeded, and finely chopped
  • 2 Tbs extra virgin olive oil, divided
  • 1 lb boneless, skinless chicken breast cut in ¾ inch pieces
  • Goya Adobo All-Purpose Seasoning, to taste, or alternative*
  • ½ tsp salt
  • 1 medium green bell pepper, seeded and chopped
  • ½ medium yellow onion, chopped
  • ½ cup shredded Cheddar or Monterey Jack cheese

Directions

  1. Bring 2 cups of water to a boil over medium heat. Add contents of yellow rice package, tomatoes, and 1 Tbs of the olive oil. Return to a boil, stir well, then reduce heat to low. Cook covered until water is absorbed and rice is tender.
  2. Heat remaining oil in a medium skillet over medium-high heat. Season chicken with salt, and fry, stirring often, till golden brown, about 5-6 minutes. Add adobo seasoning and cook for a minute or two. Add peppers and onions to skillet and cook, stirring, till veggies are soft and chicken is cooked through, about 10 minutes more.
  3. Remove from heat. Stir in cooked rice and mix till well combined. Mix in cheese, stirring till melted. Keep warm till serving.

* You can substitute the Goya Adobe Seasoning by adding 1 Tbs white vinegar, ½ tsp. black pepper, 1 tsp sugar, and ½ tsp table salt.

 

chicken and brown rice soup

Everyone knows brown rice is much better for you than white. But the longer cooking time can be a stumbling block for many cooks. This satisfying soup combines the savory taste of chicken, black beans, sage, and veggies that marry beautifully with the brown rice, and the hands-off, quick prep makes brown rice a smart addition to your diet. And a great low-calorie lunch.

Ingredients

  • 5 cups chicken stock or broth
  • 2 skinless, boneless chicken breast halves
  • 1 cup diced celery
  • 1 cup diced onion
  • ¼ cup diced carrots
  • ¼ cup frozen corn
  • ¼ cup drained and rinsed black beans
  • 1 tsp dried sage
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 bay leaf
  • ¾ cup brown rice

Directions

  1. Bring chicken broth to a boil in a large pot. Cook chicken breasts in the broth until no longer pink, about 20 minutes. Remove chicken using a slotted spoon and shred with a fork.
  2. Stir shredded chicken, celery, onions, carrots, corn, black beans, sage, pepper, salt, and bay leaf into the broth and cook till vegetables are slightly softened, about 20 minutes. Add brown rice and simmer till rice is tender, about 1 hour.

PRINT THIS POST : Comforting Chicken and Rice