Stir-Fried Chicken Salad

 

{left overs with soba noodles & watercress}

   {salad with mixed greens and watercress}

adapted from Cooking Light

Ingredients

1/4 cup fat-free, less-sodium chicken broth

2 Tbsp. rice wine vinegar

1 Tbsp. Thai fish sauce

1 Tbsp. low-sodium soy sauce

1-2 cloves chopped garlic

2 tsp. brown sugar
1 pound skinless, boneless chicken breast tenders
1 Tbsp. peanut oil 

1-2 red bell peppers, thinly sliced

1-2 large carrots, thinly sliced

fresh ginger  4 cups mixed salad greens {we used watercress and a spring mix)

1/4 cup chopped fresh basil

1/2 cup thinly sliced red onion OR green onion

2 Tbsp. finely chopped unsalted, dry-roasted peanuts

Lime wedges (optional)

Directions

1. In a medium bowl combine chicken broth, vinegar, fish sauce, soy sauce, garlic and sugar.

Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
  
2. Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Add bell pepper and carrot, cook 1-2 minutes. Add fresh ginger, to taste. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

3. Combine greens and basil in a large bowl. Prepare plates by layering salad mixture, chicken and veggies,  and garnishing with green onion and peanuts. Serve immediately. Serve with lime wedges, if desired.

{We had left over chicken & veggies, so the following day we cooked soba noodles and ate the left overs that way)

Roasted Butternut Squash Pasta

from Allison

Ingredients

1 medium butternut squash, peeled and diced
1 large sweet onion, sliced & diced
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp salt
1 tsp black pepper
2 tbsp. olive oil
about 1/2 jar alfredo sauce (Trader Joe's)
penne, or your favorite pasta
freshly grated parmesan, to taste





Directions

1. Preheat oven to 325. Place the squash and onion in a 9x13 baking dish and toss with the rosemary, sage, salt, pepper, and olive oil. Cover with foil and bake for about an hour--until the squash is tender and the onions are caramelized.

2. Near the end of the veggie's baking time, prepare the pasta. Toss the pasta with the squash and onions, alfredo, and parmesan to taste, and enjoy!

Herbed Risotto with Chicken and Carmelized Onions

adapted from All Recipes & Annie's Eats

After seeing a clip on Food Network of risotto, I really wanted to try it out. When I tried this recipe I made the chicken, but I think next time I will opt for a rotisserie which will make it a little quicker- so if you want the directions for preparing the chicken try out the link from Annie's Eats. This went really well with some steamed broccoli.

Ingredients

1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
1 1/2 cups Arborio (medium grain) rice

3/4 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
freshly ground black pepper

Directions

1. Add 1½ teaspoons of the olive oil to a large skillet over medium heat.  Add the sliced onion and sugar, stirring to coat.  Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized.  Remove the onions to a plate and set aside.

2. In the same skillet add 2 tablespoons of the butter set over medium heat.  Once melted, add the garlic and cook just until fragrant, about 30 seconds.  Add the rice to the pan, stirring to coat.  Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes.  Add 1/2 cup of broth to the rice, and stir until the broth is absorbed. Continue adding 1/2 cup at at time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-25 minutes.

3. Meanwhile, shred rotisserie chicken into bite-sized pieces. Stir in shredded chicken and caramelized onions into the risotto with Parmesan, the remaining butter, lemon juice, parsley and chives. Season with salt and pepper, to taste.  If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture.

Winter Squash Soup with Gruyère Croutons

adapted from Bon Appetite 

I've heard how much people love butternut squash soup and I've even tried some before and didn't love it. Maybe my tastebuds are maturing, or maybe I just needed these croutons to entice me to try this soup- but we really, really loved it. The pairing of the croutons is vital to this little concoction- they are so delicious. One afternoon we paired the leftover soup with a Gruyère grilled cheese sandwich and it was equally tasty. This dish goes wonderfully with a side or salad which includes pears... maybe since I love pears dipped in Gruyère fondue...

Ingredients


Soup
1 butternut squash (about 1 1/2 lbs)
1 acorn squash (about 1 1/2 lbs)
4 large garlic cloves
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4-5 cups low sodium chicken broth (or vegetable broth to make it vegetarian)
1/4 tsp. dried thyme (or 1/2 tsp. fresh)
1/4 tsp. dried herbs de provence
1/4 tsp. dried sage ( I used 1/2 tsp. fresh)
1/4 cup cream

Croutons 
butter
baguette bread sliced 1/4 in thick
grated Gruyère cheese
thyme & sage to sprinkle (fresh or dried)

Directions

1. Wash squash, cut in half, and remove seeds.  Drizzle with olive oil, salt and pepper, and put a garlic clove in each hole. Place cut-side down on baking sheet. Bake at 350 for 30-40 min. Meanwhile, melt butter in large pot. Add diced onion and sauté until tender, about 10 minutes. When squash is done, scoop out and add to onions. Add broth and herbs.

2. Working in 2 batches or so, puree soup in blender. Return soup to same pot. Stir in cream; bring to simmer. Season with salt and pepper, if needed. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) 

  

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Chicken Biryani

from Cooking Light

"A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well as some type of vegetables or meat."

   This dish was surprisingly tasty. It was sweet and really pretty simple to make- all in one pan, so clean up is great. Since the cooking/sauting times are so short- next time I make this I will have the spices measured and everything chopped and ready to go before hand, instead of attempting to chop as I go.

Ingredients

2 tsp. canola oil
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 cup chopped onion (about 1 medium onion)
1 jalapeño pepper, seeded and minced
2  tsp.  minced fresh ginger
1 1/2  tsp.  garam masala
3/4  tsp. ground cumin
1/2 tsp. salt
2-3 garlic cloves, minced
2 cups chopped plum tomato (about 2 tomatoes)
1 cup uncooked basmati rice
1/3 cup golden raisins
14 oz low-sodium chicken broth
1/4 cup fresh cilantro, chopped
1/4 cup sliced almonds
lime wedges


Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes (it will not be cooked through entirely, but only cook 3 minutes). Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 50-60 minutes  or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Pesto Calabrese

Hatch original recipe

After being gone for 5 weeks- home a week- gone another week- having a little gal who was teething and sick and waking up a million times a night plus not taking good naps--- it has taken a bit of time to get back into the swing of cooking. I honestly forgot that you can buy marinara sauce in a jar and cook some noodles and that can be dinner- but I'm glad we remembered that and I am going to keep some on the shelf. However, if you find yourself with time or energy or a desire to make something a bit nicer than jarred sauce and pasta- here is a recipe that is one of our very favorites. Nick came up with this recipe on his mission- and he says it is one he is most proud of since it isn't a very common dish and he figured it out with one of his companions. I will happily admit that anytime I make this dish it isn't quite as good, so I try to sucker him into making it whenever possible.

Ingredients

1 box Barilla pasta ( we opt for penne)
1 medium yellow onion
1 red bell pepper
1 yellow bell pepper
2 Tbsp. olive oil
1 Tbsp. dried or fresh basil
salt, to taste
chili pepper, to taste
red pepper flakes, to taste
1-2 cups of grated cheese ( 1 cup mozzerella, 1/2 cup pecorino romano or parmeggiano, etc)
*bit of Gorgonzola for depth- 1/2 oz, a few large crumbles...
grilled chicken (optional)
diced tomatoes (optional)


Directions

1. Bring salted water to a boil, add pasta and cook until al dente, about 10-11 mintues.

2. Meanwhile, dice onion and bell peppers. In a small frying pan over medium heat add oil, salt and basil and saute onion and peppers, until soft. Place in food processor or blender, and blend thoroughly.

3. Transfer blended mixture to small sauce pan, over low-medium heat, add cheese and melt until incorporated-about 5-10 minutes. (I usually just keep it warmed until the pasta is ready) Add chili pepper/red pepper flakes to taste. Mix with pasta cooked al dente, add in diced tomatoes and grilled chicken before serving.

Serves 6-8.

*We tried the Gorgonzola this last time and it was perfect! The taste wasn't strong by any means, but it really added a little extra something. I highly recommend it with this addition.

Coconut Red Lentil Soup

 slightly adapted from 101 Cookbooks

See? Still alive. Just trying to thaw out and get back into the swing of things after being gone for 5 weeks...


Ingredients

1 cup (7 oz or about 1/2 lb) yellow split peas- I couldn't find these, so I opted for traditional lentils, you could try green split peas
1 cup (7 oz or about 1/2 lb) red split lentils
7 cups water
1 medium carrot, diced into 1/2-inch pieces (will probably add more next time!)
2 Tbsp. fresh ginger, minced
2 Tbsp. curry powder
2 Tbsp. butter or ghee (can use coconut oil)
8 green onions, thinly sliced
1/3- 1/2 cup golden raisins
1/3 cup tomato paste (about 1/2 of the small can)
1 14-oz. can coconut milk (I used lite and made it sweeter with more raisins)
2 tsp. fine grain sea salt
one handful fresh cilantro, chopped
cooked brown rice or farro, for serving (optional)

{If desired, I think you could easily add some chicken cooked in coconut oil, cut into bite sized pieces.}

Directions

1. Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder,  just toast it. Remove from skillet and set aside.  Place the butter in the pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

3. Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the already simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water or simmer longer for a thicker consistency. I let mine get nice and thick.

4. Serve soup over 1/2 cup warm brown rice or farro. Sprinkle each bowl generously with cilantro and remaining green onions. 

Serves 6.

{freezes well}