hello, gorgeous! – part 1

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My tomatoes were grown in containers in my driveway.

do something with those gorgeous garden veggies!
Even if you don’t have your own veggie garden, there are many roadside stands, greenhouses, and farmers’ markets out there where you can pick up an amazing harvest of gorgeous, delicious, and sometimes organic, veggies. I’ve compiled a nice collection of unusual recipes that capture the spirit of the harvest that you and your family will want to enjoy for years to come.

feta and parmesan zucchini bake
This is so easy to throw together and a great way to use up zucchini or summer squash. Since eggs and cheese provide protein, this dish can be served alone with crusty bread for a quick late summer meal.

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tbs olive oil
  • 2 Tbs minced garlic
  • 2 tsp dried thyme or 1 ½ Tbs fresh thyme leaves
  • 4 eggs
  • 2/3 cup sour cream
  • 1 cup crumbled feta cheese
  • ½ cup grated parmesan cheese
  • 2 Tbs lemon juice
  • Salt and pepper

Preheat oven to 375° and spray a large casserole dish with nonstick spray. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing into half-moons. Heat the oil to medium high in a large non-stick frying pan. Add the squash, garlic and thyme. Sauté and stir constantly until the squash starts to brown and soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven, and the garlic will burn. Remove from heat.

Beat together the eggs, sour cream, cheeses and lemon juice in a medium-sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and then the egg mixture. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.

 

Buffalo Green Beansbuffalo-style green beans
This is an old Weight Watchers recipe I’ve adapted. It serves four, but you can double it.

  • 4 tsp olive oil
  • 1 Tbs Worcestershire sauce
  • 1 Tbs orange juice or lemon juice
  • 2 tsp Tabasco or Frank’s Hot Sauce
  • 2 nice-size plum tomatoes, diced, or 1 cup quartered cherry tomatoes
  • 2 or 3 medium garlic cloves, minced
  • 3/4 pound green snap beans, washed, trimmed, and cooked until tender-crisp and well-drained
  • 4-5 fresh basil leaves rolled and sliced thin, or 1 tsp dried
  • 1/8 tsp black pepper or to taste
  • 1/8 tsp table salt or to taste

Whisk together oil, Worcestershire sauce, juice, and hot pepper sauce. Stir in vegetables, basil, salt, and pepper; Serve hot, or chill for 1 hour or overnight. Divide into 4 portions and serve with blue cheese dressing.

lebanese potato salad
This is a tangy variation on your potato, onion, and mayo version. The ingredients, like lemon, scallions, and fresh mint, make it a popular local dish, and it will be a big hit at potluck dinners, too. It is also very nutritious. You can make this with new potatoes, too. Just reduce boiling time.

Make Ahead Tip: Prepare all the ingredients ahead of time and refrigerate, then assemble just before serving. For a creamier salad, whisk ½ cup of plain yogurt into the lemon juice and oil mixture. Enjoy!

  • 4-5 pounds Round White potatoes (about 6-8 medium)
  • 1/2 cup lemon juice
  • 6 Tbs extra-virgin olive oil
  • 1 tsp salt and freshly ground pepper to taste
  • 8 scallions, thinly sliced
  • 1/2 cup each chopped fresh mint and fresh parsley

Scrub potatoes; remove stems and eyes. Place in a large saucepan. Cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes, or till a fork is inserted easily. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces leaving the skins on.

Whisk lemon juice, oil, salt, and pepper in a large bowl. Add the cut-up potatoes and toss to coat. Just before serving, add scallions, parsley, and mint and toss gently.

roasted zucchini coins
This is a cinch to put together. Let the kids help. Be daring! Add sliced mushrooms, onions, or any fresh summer veggie.

  • 2 zucchini (give or take depending on size and how many people you are feeding)
  • Olive Oil
  • Salt and Pepper
  • Rosemary (fresh if possible, but dried works, too)
  • Garlic cloves, sliced
  • Parmesan Cheese
  • Preheat oven to 375 F.

Cut zucchini into large coins and then quarter. Place the zucchini and garlic in a large zipper bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and massage the bag gently to coat. Turn the zucchini out onto a cookie sheet. Bake for 20-25 minutes until soft and starting to turn golden in a few places. Spoon into a serving bowl. Garnish with parmesan cheese and pass lemon wedges.

bonus recipe: curried broccoli
This exotic twist on broccoli will have your family asking for it again and again. Healthy, delicious, AND no cooking required! This can also be made using raw cauliflower or blanched brussels sprouts.

  • 1 small crown of broccoli, washed
  • 1 Tbs lemon juice
  • 2 Tbs olive oil
  • 1/2 pint or container cherry tomatoes, halved or quartered
  • 1/4 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste

Remove small crowns from broccoli stems, remove skin from stems and slice stems and crowns thinly. Place in bowl. Mix liquids very well and pour over. Toss. Add spices and toss again. Marinate up to 1 hour in the refrigerator. Add chopped tomatoes and mix before serving.

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bits & basics – part 2

Here are some more cooking basics I continue to make over and over. My basics are foundations for more elaborate dishes with ingredients added to spice up my repertoire in the kitchen. You can do the same to save time and effort.

Basic Nine-Day Coleslaw  If you’re a coleslaw lover like I am, you’ll find this recipe valuable. It is mayonnaise-free, really does keep for nine days, makes a ton of slaw, and is great to bring to a potluck.

Ingredients

  • 3 lbs cabbage
  • 1 green bell pepper
  • 2 onions
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup lite olive oil
  • 2 tsp table salt (or 4 tsp kosher salt)
  • 2 Tbs mustard seed

Directions

Chop cabbage, pepper and onion and set aside in a large bowl. Place the rest of the ingredients in a saucepan and bring to a boil over high heat. Remove from heat and pour over vegetables. Toss well to coat. Place in container or jar and store in refrigerator. Best after sitting one day. Optional additions are raisins, shredded carrots, or green onions.

Basic Fruit Cobbler  This is so easy to throw together. You can use most kinds of fruit or berries—whatever is in season, but it is best with apples or peaches.

Ingredients

  • 2 cups peeled and sliced fruit
  • 1½ cups sugar (divided)
  • ¾ cup flour
  • 2 tsp baking powder
  • ¾ cup milk
  • Pinch of salt
  • 1 stick (1/2 cup) butter

Directions

Preheat oven to 350°. Pour ¾ cup of the sugar over fruit, mix lightly and set aside. Mix remaining sugar, flour, baking powder, milk, and salt till blended. Place butter in a casserole dish and set in oven. When butter is melted, remove dish from oven, pour in batter, and top with fruit, spreading evenly. Bake 1 hour.

Basic Barbecue Sauce  I find bottled barbecue sauce way too sweet and loaded with all kinds of unpronounceable ingredients. This recipe is delicious, and you control how sweet it will be. You can make large batches and put it up in jars to give as gifts (be sure to check your canner instructions).

  • Ingredients
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 3 Tbs balsamic or apple cider vinegar
  • 6 Tbs lemon juice
  • 5 Tbs Worcestershire sauce
  • 3 Tbs butter
  • 2 cups tomato juice
  • 1 small can tomato paste
  • 2 cups hot water
  • 3 Tbs (or less) brown sugar
  • ½ tsp celery seed
  • Salt & pepper to taste
  • Cayenne or red pepper flakes to taste
  • Liquid Smoke to taste (optional but very nice if used sparingly)

Directions

Prepare onions and garlic. Place tomato paste in a large saucepan. Add water gradually till well blended. Add remaining ingredients and bring to a boil. Reduce heat to very low, cover, and simmer for 1 hour. Adjust salt, pepper, and sugar. Refrigerate in jars. Use within two weeks or so, or freeze in several small containers to extend shelf life.

Basic Roasted Vegetables  What shouts “comfort food” more than oven-roasted veggies? Well, maybe mac and cheese, but really, this is so easy to make and you might even get your kids to eat them.

You can use any root vegetable like potatoes, beets, carrots, as well as apples, onions, fennel bulb, winter squash, and even cauliflower and brussels sprouts.

First, preheat your oven to 425°. Depending on the hardness of the vegetable, you’ll want to cut them according to how long they need to cook. For example, cut carrots and parsnips thin and potato a bit thicker. Apples will not take as long as squash.

You can cut your veggies into chunks or slices. Spread them out on a large cookie sheet with sides. Drizzle with oil (I like extra virgin but you can use whatever you prefer), and toss to coat. Sprinkle with salt and pepper. Place in oven for about 40 minutes, flipping around about half way through, or till browned around the edges. Test doneness with a fork. Remove the cooked pieces to a serving dish and cover with foil to keep warm. Return any undone pieces to the oven for another 5 to 10 minutes or till done. Serve as a side dish with anything. A drizzle of lemon juice and cracked pepper makes it even more yummy. Honey mustard dressing tastes great on this, too.

I added two bonus recipes on my blog last time—basic crepes and basic brown butter sauce—so be sure to log on to get them, and while you’re at it, download a printable PDF, Cook’s Journal-TIPS pt 2 of this post, too!

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.

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“them that works hard eats hearty!” (part 1)

369px-Amish_On_the_way_to_school_by_Gadjoboy2

In the mid 1700s, Anabaptists fled persecution in Europe, settling in Pennsylvania and 19 other states. They are now a presence in Aroostook County and other parts of Maine, and they have brilliantly colored my childhood memories. We are fortunate to have these talented folks in our midst. Known collectively as Pennsylvania Dutch, both sects, Amish and Mennonite share similar history, fashion style, and religious beliefs. The difference between them is lifestyle—Amish live off the grid and travel by horse-drawn carriage while Mennonites accept and use technology and embrace the convenience of motorized travel.

As a kid in Philadelphia I remember buying many delicious treats from the Mennonite booth at the flea market. Amish-style foods were available in all the grocery stores and bakeries. I learned how to prepare many of these dishes as a young girl. I enjoyed their humor, too—a humor they are famous for. We had plaques hanging in our home with Pennsylvania Dutch proverbs like, “We grow too soon old and too late smart,” “The hurrieder I go, the behinder I get,” and “Kissing wears out, cooking don’t.”

For the next couple of columns, I will feature food from these gentle, hardworking, devoted folks. Of course, most of the dishes derive, not from Dutch, but from German cookery (Deutsch is German for German!)—usually very simple with fewer ingredients than most other European fare. But hard work deserves good food, so these dishes do not lack richness and satisfaction!

dumplings (spaetzle)
Spaetzle is a German noodle they call dumplings . Great mixed with hot buttered whole green beans or as a side with schnitzel gravy. HINT: Dropping the batter into boiling liquid using a funnel or a metal colander will make it easier than pouring from a bowl. Batter can be thinned a bit if necessary. Cooking time is not specified so taste testing is necessary! Start testing after 3 minutes.

  • 1 cup milk
  • 2 cups flour
  • 2 eggs
  • 1 tsp salt plus 2 tsp for cooking water

Prepare a large pot of salted boiling water or meat broth. In a large bowl, place flour. Add milk slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling water or broth. With a sharp knife or kitchen shears, slice off pieces of the batter into the boiling liquid. Dip blades in the liquid before each cut to prevent sticking. Remove from liquid using a slotted spoon or spider. Drain well before serving,

amish cucumber salad
If you’re on a salt-restricted diet, skip salting the cukes and onions. Or if you’re too lazy to do it, that’s okay, too. You will need to eat it all up the same day, though, because the water will leach out into the dressing over time. My Aunt Myrtle taught me how to make this. It disappears from the table quickly.

  • 2 medium cucumbers, pared and thinly sliced
  • 1 medium onion, thinly sliced
  • Salt
  • 2 Tbs vinegar
  • 2 Tbs sugar
  • ¼ cup sour cream
  • 2 tsp chopped fresh parsley or dill (optional)
  • White or black pepper

Sprinkle cukes and onion with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to remove moisture. Place cucumbers and onions in a bowl, dissolve sugar in the vinegar, add a pinch of salt and mix with sour cream. Toss thoroughly with cucumber mix to cover. Turn out to a serving dish; dust with pepper and parsley or dill. Chill. Best eaten same day.

amish red cabbage (rote kraut)

Place 4 Tbs of bacon grease in a large heavy pot. Brown one finely chopped onion till golden. Shred one 2½ lb head of red cabbage. Mix ¼ cup vinegar with ¼ cup water and 2 Tbs sugar.

Next, place cabbage in onion and grease. Pour vinegar and sugar mixture over. Salt and pepper to taste, and combine. Bring to boil over medium high heat taking care not to scorch bottom. Quarter 1 large pared, cored apple and place on top of cabbage. Lower heat, cover, and simmer 20 minutes. Makes 10 servings.

amish scalloped spinach

  • 2 lbs fresh spinach
  • 2 cups milk
  • 4 Tbs butter, melted
  • 2 eggs, beaten
  • 2 cups bread crumbs, divided
  • ½ cup chopped bacon
  • Salt and pepper

Wash spinach and remove tough stems. Drain and cook with a little water in covered pot over moderate heat for 8 to 10 minutes. Drain and chop finely. Add milk, beaten eggs, 1½ cups of the bread crumbs, butter, salt, pepper then mix well. Sprinkle the remaining ½ cup bread crumbs and the chopped bacon, on the top. Bake in moderate oven (350 ° F) 35 minutes.

amish corn soup with rivels
Rivels are miniature dumplings dropped into soup, similar to spaetzle, to extend the volume of the meal and add taste and texture with little effort.

  • 3 cups fresh or frozen corn
  • 2 qts water
  • 1 cup rich milk
  • 1 1/3 cups flour
  • 1 egg
  • 3 Tbs butter
  • 1½ tsp salt
  • Parsley

Add corn to water and cook for 10 minutes. Mix egg, flour and milk together in a medium size bowl. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Test for doneness. Garnish with chopped parsley. Serve immediately.

amish pickled beets

  • 3 lbs. whole fresh beets
  • 1 stick cinnamon
  • 1 tsp whole allspice
  • ½ cup sugar
  • 6 whole cloves
  • 1 pt. vinegar
  • ½ cup water

Prepare jars for canning by sterilizing in a large pot of boiling water or baking jars in the oven. See a book like Putting Food By (Hertzberg, Vaughn and Greene) for exact canning instructions. Remove greens and root strings taking care not to trim too closely or beets will “bleed” into the cooking water. Boil until tender. Cool a bit, remove skins, and cut into thin slices or chunks as desired. Tie spices in cheesecloth packet. Bring to a boil the vinegar, water, sugar, and spices. Add beets and boil 5 minutes. Pack in sterile jars and fill with hot liquid. Seal.

pennsylvania dutch red beet eggs
In high school I cleaned house every Saturday for a couple, both artists, who were of German descent. After working for a couple of hours, they would put out a spread on the kitchen table and their two children and I would enjoy these delicious beets and eggs along with thick slices of creamy Meunster cheese and dark pumpernickel bread. I still use their recipe for the beets to this day.

To make red beet eggs, thinly slice some red onions and add to hot pickled beets about two-thirds up in a large jar. Cool. Hard-boil six eggs. Remove shells and drop the eggs into the jar making sure they are totally submerged in the liquid. Refrigerate at least overnight. Longer is better. These take on a beautiful color and excellent flavor and are grand as appetizers served with crisp vegetables. They are also good sliced in sandwiches or salads.

Next time, I will post some delicious Amish and Mennonite desserts. Remember, “Eat yourself full!”

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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.

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