Archive | Entrees

BAKED FENNEL-Y CHICKEN THIGHS

Yield: 4 servings
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil, plus more for drizzling
Juice and zest of 1 lemon
Kosher salt, to taste
Black pepper, to taste
Fennel stalks, enough to cover a 9- by 9-inch baking dish and
fronds to cover chicken
¼ cup dry vermouth

Preheat oven to 425°.

Split fennel stalks lengthwise with a knife and arrange cut side up to cover the bottom of a 9- by 9-inch baking dish in a single layer.

Heat a medium skillet over medium-high heat, add a tablespoon of olive oil and let it heat just to the smoking point. Add chicken, skin side down, and let brown, cooking until it releases from the skillet.

Turn and brown the other side.

Lay thighs skin side up on the fennel stalks.

Pour off fat from the browning skillet and, off heat, deglaze skillet with dry vermouth, scraping up any brown bits from the bottom of the skillet. Pour these pan juices over the chicken. Drizzle chicken with a little more olive oil and sprinkle with lemon juice and zest, salt and pepper.

Lay fronds over chicken; then cover dish with foil. Place in preheated oven and bake for … Read More

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CRAB ENCHILADAS

This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.

Serves  6

Organic canola oil cooking spray

16 ounces crabmeat

4 green onions, thinly sliced

4 ounces light cream cheese

2 tablespoons diced Ortega chiles, optional

12 corn tortillas

1 cup grated low-fat Jack cheese, or lite Mexican blend mix

1 (15-ounce) can green enchilada sauce

1 (6-ounce) can pitted black olives

Shredded lettuce

Reduced-fat sour cream, optional

Preheat oven to 350°.

Spray 9×13-inch baking dish with non-stick spray.

Break crabmeat into smaller pieces.

In small bowl, combine green onion, cream cheese and chiles. Gently add the crab.

Spread 2 tablespoons crab and 1 tablespoon grated cheese on each tortilla. Roll up and place in baking dish.

Pour enchilada sauce over enchiladas. Top with remaining cheese and olives.

Cover with foil and bake for 30 minutes.

Serve with shredded lettuce and reduced-fat sour cream.

Serving size:  2 enchiladas

Calories per serving:  425

Calorie equivalent:  4 ounces protein, 2 carbohydrates, 1 fat… Read More

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Vegan WINTER LENTIL QUINOA AND SWEET POTATO SHEPHERD’S PIE

Editor’s Note: The eggplant can be omitted; increase mushrooms to 1½ cups.

This recipe is courtesy of Chef Robin Atkin. Instead of sweet potatoes or yams, she says cooks can substitute regular mashed russet or Idaho potatoes for topping.

 

Serves 4

 

2 zucchini, cubed and sautéed with olive oil

2 yellow squash, cubed and sautéed

1cup purple eggplant, cubed and sautéed

3 carrots, peeled, cubed and sautéed

1 cup cremini mushrooms, sliced, sautéed

1 cup purple or white pearl onions, peeled, braised* ½ cup peas, fresh blanched or frozen thawed

1 cup Beluga or green lentils

1 cup quinoa

6 medium sweet potatoes or yams: 2 peeled, diced and sautéed, 4 baked, no skin and mashed set aside for topping

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh garlic, minced

½ cup red wine (optional)

2 cups vegetable or mushroom stock

3 tablespoons buckwheat flour (can use all-purpose flour)

3 tablespoons vegan “butter” unsalted or coconut oil

Salt and pepper

 

Prepare vegetables separately, as directed above. Set aside. Prepare lentils and quinoa according to package directions and set aside. (Strain lentils if needed.) Combine all cooked vegetables, quinoa and lentils in a … Read More

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BUTTERNUT SQUASH PASTA ALFREDO

Serves 6 to 8
¼ cup unsalted butter, divided
1 tablespoon finely chopped fresh sage (more for garnish)
1 pound peeled butternut squash, cut into
1-inch cubes
1 small onion, quartered
¾ cups water
¾ cups heavy cream
¾ teaspoon salt
½ teaspoon black pepper
2 ounces finely grated Parmigiano-
Reggiano cheese (1 cup), plus additional for serving
1 pound pasta of choice

Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add the chopped squash, onion, water, cream, salt and pepper and simmer, uncovered, stirring occasionally, until squash is very tender, 8 to 10 minutes. Using a stick blender (or regular blender), purée until smooth. Stir in Parmigiano-Reggiano and remove squash mixture from heat.

While squash mixture simmers, cook your pasta choice per its package instructions in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water; then drain pasta in a colander. Add ½ cup cooking water to squash mixture, then add drained pasta, tossing to combine.

If the sauce is too thick, thin with additional cooking water, as desired, and serve pasta … Read More

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ORGANIC GRASS-FED BRAISED BONELESS BEEF SHORT RIBS

This recipe comes courtesy of Chef Robin Atkin.
Serves 4
1¼ pounds boneless beef short ribs
¼ cup all-purpose flour
3–4 tablespoons olive oil
3 tablespoons butter
1 cup yellow onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
½ bunch fresh rosemary
½ bunch fresh thyme
½ bunch fresh oregano
½ teaspoon red pepper flakes
1 tablespoon garlic, chopped
¼ cup tomato paste
1 cup red wine
1 quart rich beef stock (storebought or homemade)
Kosher salt and fresh ground pepper
Select a pot or baking dish that will hold short ribs and braising liquids.

Preheat oven to 275°.

Season room-temperature short ribs heavily with salt and pepper. Lightly dredge each short rib with flour and dust off excess.

Heat a skillet or pot with olive oil on high heat. Sear short ribs on all sides then remove from pot and set aside. Add butter to hot pot and add onions, carrots, celery, fresh herbs, red pepper flakes and garlic. Stir well. Continue to cook, caramelizing vegetables until golden brown.

Add tomato paste and cook approximately 2 minutes. Add red wine and reduce by half over a simmer. Add beef broth and simmer mixture about 5 minutes. Taste … Read More

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CHICKEN TINGA MINI TOSTADAS

This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You
(Adams Media, 2014) by Paulette Lambert, RD, CDE.

Makes 12 mini tostadas
3 boneless, skinless, organic chicken breasts
1 white onion, finely chopped, divided
2 teaspoons garlic, chopped
3 tomatoes
½ can chipotle peppers in adobo sauce, or
to taste
2 teaspoons olive oil
Sea salt
Freshly ground black pepper
12 mini corn tortillas
Organic olive oil cooking spray
2 cups lettuce, finely shredded
¾ cup guacamole (recipe at right)
4 ounces crumbled Cotija cheese

Heat oven to 350°.

In a large pot over medium heat, add chicken breast, half of the onion, garlic and enough water to cover the chicken. Bring to a boil then reduce heat to simmer. Poach for 15 minutes or until the chicken is no longer pink. Remove chicken. When cool enough to handle, shred the meat. Set aside.

To the poaching liquid, add tomatoes, bring to a boil. Cook until tomato skins split open, approximately 6 to 8 minutes. Remove tomatoes with a slotted spoon. Place in a blender with chipotle peppers with sauce. Purée until smooth.

Meanwhile, in a large sauté pan over medium heat add olive oil … Read More

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Bay Leaf–Scented Braised Chicken with Red Wine and Olives

This is a great dish for entertaining because you can make it ahead and reheat it easily. It’s full of flavors that appeal to almost everyone. I prefer using all dark meat for braised dishes, but you could substitute a whole chicken cut into pieces, if you prefer.

Serves 4

4 dried figs
½ cup dry red wine
8 chicken thighs
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper
12 bay leaves
2 tablespoons red wine vinegar
1 teaspoon honey
½ cup chicken broth
12 Kalamata olives, pitted
2 tablespoons Italian parsley, chopped

Soak figs in red wine for 30 minutes. Preheat oven to 350°. Season chicken thighs with salt and pepper. Heat a large sauté pan, add olive oil and butter and sauté chicken pieces until
brown on all sides. Add bay leaves and 2 tablespoons of water, cover and transfer to preheated oven. Baste every 10 minutes, until the chicken is cooked, about 30 minutes. Keep oven on.
Remove figs from the red wine and cut in half lengthwise.

Arrange the figs in a small baking dish, add 4 tablespoons of soaking liquid and bake 10 minutes. Reserve remaining soaking liquid.

When the chicken is cooked, … Read More

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CHICKEN TIKKA

(Courtesy of Trader Joe’s Simply Indian by Komali Nunna.)

The Cilantro-Mint Chutney that accompanies these tender pieces of chicken is very easy to make and so good you’ll want to slather it on everything. It’s great served over rice and with a raita to offset the chutney’s heat.

Serves 6–8

2 pounds boneless, skinless chicken breasts
1 orange bell pepper, seeded and cut into
2-inch pieces
1 red onion, cut into 2-inch pieces
6–8 metal or bamboo skewers
2 tablespoons oil for basting
Cilantro-Mint Chutney (recipe below)

Marinade
1 cup plain Greek yogurt
2 tablespoons sour cream
2 tablespoons finely minced fresh ginger
2 tablespoons minced garlic
¼ cup lime juice
1 teaspoon cayenne
1 tablespoon canola oil
1 teaspoon curry powder
1½ teaspoon salt or to taste

Cut chicken into 2-inch cubes. Transfer chicken, peppers and onion to a non reactive bowl. Whisk all the marinade ingredients together in a small bowl. Add marinade to the chicken mixture. Mix thoroughly to make sure all the pieces are coated. Cover and refrigerate 4–24 hours. If using bamboo skewers, soak them in water for at least an hour.

Preheat oven to 400°. Thread the marinated pieces onto metal or bamboo skewers. … Read More

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CARROT BUTTER RISOTTO WITH CRISPY KALE

Makes 6 servings

1 bunch kale
4 tablespoons olive oil, divided
5 cups, approximately, vegetable or chicken stock
½ cup onion, diced small
1½ cups of arborio rice
½ cup dry white wine
4–5 tablespoons Carrot Butter, to taste (recipe below)
1½ tablespoons chopped fresh thyme
Sea salt, to taste
Freshly ground black pepper, to taste
Aleppo pepper, as garnish, optional

Tear kale leaves into large ribbons, removing the ribs. Toss the kale with 3 tablespoons olive oil in a mixing bowl. Spread in 1 layer on baking sheet and bake at 350° until crispy, about 5 to 8 minutes. Set side.

Heat stock in a medium saucepan; keep warm. Add 1 tablespoon olive oil to a second medium saucepan set over medium heat; stir in the onions. Cook onions 2 minutes. Add rice, stirring until coated with oil.

When the rice has taken on a pale golden color, pour in wine, stirring constantly with a wooden spoon or rubber spatula until the wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring constantly, until the liquid is absorbed and rice is … Read More

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FRESH FAVA BEANS AND PEAS WITH SHALLOTS, MINT, PANCETTA & ANGEL HAIR

“If you see fava beans at a farm stand, grab them. (They’re much fresher than their grocery-store kin.),” writes Susie Middleton in Fresh from the Farm (Taunton Press, 2014). “Grab a few fresh peas, too, and make this lovely little pasta dish for you and your sweetie. (Or use it as a side dish for four, and serve with grilled salmon.) To highlight the veggies, I keep the pasta minimal, and complement the favas and peas with classic flavor partners—bright mint, salty pancetta and nutty Parmigiano. Favas take some time to prep, but their fabulous flavor is worth it, I promise.”

Serves 2 as a starter or 4 as a side dish

1½ pounds fava beans in the pod
¾ pound fresh peas in the pod
Kosher salt
½ package (about 4.5 ounces) fresh angel hair pasta, torn into shorter lengths
4 thin slices pancetta (about 1 ounce; ask the deli counter to slice it thinly for you)
3 tablespoons unsalted butter
½ cup thinly sliced shallots (from about 2 large)
½ teaspoon freshly grated lemon zest, plus ¼ lemon, for squeezing
¼ cup finely grated Parmigiano-Reggiano
2 tablespoons thinly sliced fresh mint
Freshly ground black pepper

Remove the favas … Read More

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