Tag Archives: Carrots

Chicken Cacciatore

26239105_1548691048513374_5775492654667782108_n.jpg

This version of the hunter style chicken will surely satisfy you soul on a cold winter’s day! Instead of the traditional bell peppers, carrots, fennel and celery were added to give this dish a another taste and also a twist of lemon at the end of cooking, makes it special too. For a heartier fare, serve this main course dish over polenta, pasta or mashed potatoes.

Serves 6

Ingredients:
8 Chicken Drumsticks*
8 Chicken Thighs*
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup olive oil
1 bunch celery, sliced, leaves reserved
2 carrots, sliced*
1 medium fennel bulb, sliced*
1 medium yellow onion, sliced
2 Tablespoons roasted garlic
1 Tablespoon tomato paste
1 cup dry white wine (or water)
One 28-oz can crushed tomatoes
1 bunch fresh flat leaf parsley
1 bunch fresh thyme
4 cups chicken stock
Juice of 1 lemon

Directions:
Preheat the oven to 400 º F.

Season the chicken with salt and pepper. Heat a Dutch oven over medium high heat and add the olive oil, heating until the oil is shimmering. Add the chicken and cook, turning once until well browned on both side, about 4 minutes per side. Transfer chicken to a clean plate. Add celery, carrots, fennel, onion and garlic to the Dutch oven. Cook vegetables over high heat until the caramelize, stirring to prevent sticking. Add tomato paste and sauce and saute the mixture for about 5 minutes. Add the wine and using a wooden spoons, scrape the fond (brown bits) from the bottom of the pot.

Add the tomatoes, thyme, parsley and stock to the pot. Bring the liquid to a simmer. Return the chicken to the pot, cover and place it in the oven, in the center of the rack.

Bake until the chicken is tender as it falls away from the bones, 45 to 60 minutes.

To serve, remove the thyme and parsley and discard. Toss the celery leaves with the lemon juice. Divide the stew evenly among warmed wide shallow bowls and top with celery leaves. Serve immediately.

Cook’s Notes:
*Some substitutions can be made with this dish to suit your needs and what may be in the pantry or on hand in your kitchen.

Six to seven chicken quarters can be used instead of separated legs and thighs, which would be more economical and budget friendly.

Instead of fennel, 1 teaspoon of fennel seeds serves as a great replacement.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Advertisements

Vietnamese Caramel Chicken

26165346_1537094369673042_1936642867535389300_n.jpg

This  main dish is an addictive take on ga kho gung, a spicy Vietnamese caramelized chicken with ginger and fish sauce, that is sweetened with onions, carrots, garlic, and light brown sugar.

Adapted from LAURA REGE
Food & Wine Magazine
January 2018

Serves 4

Ingredients:
4 whole chicken legs (2 1/2 pounds)
Kosher salt, to taste
Fresh ground black pepper, to taste
4 tablespoons canola oil, divided
I medium white onion, thinly sliced
1 large carrot, julienned
4 garlic cloves, minced
2 teaspoons ground ginger
1/2 cup light brown sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 whole Vietnamese Red Bird Chilies
1 Jalapeño pepper, sliced
2 tablespoons chopped cilantro or scallions, for garnish (optional)

Directions:
Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.

Return skillet to moderate heat. Add remaining 2 tablespoons oil, onions, carrots, garlic, and ginger powder; cook over moderate heat, stirring occasionally, until softened, about 2 minutes.

Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add the jalapeño, and toss to coat in sauce.

To serve, transfer chicken to a platter, and drizzle sauce over the chicken. Garnish with cilantro or scallions, if desired.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Chicken Noodle Soup with Herbs and Petite Green Peas

Chicken soup with egg noodles and petite peas
Photo Credit: Sun Basket, 2017

Purple Sweet Potato Drunken Noodles

 

17342561_1289407111108437_4882623554027756896_n.jpgAll photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Thai Chicken Meatballs in Lemongrass Green Curry Broth

DSC07611 (3) otm@tk.jpg

Spicy, tangy, and deeply savory, this dish channels my favorite things about Thai food. Traditionally made with chicken thighs, chicken breast was used for the meatballs making them feel light in calories and well  balanced with the broth.

Serves 4 to 6

Ingredients:
1  1/2 pound ground chicken breast meat
1  1/2 teaspoon ground cumin
1  1/2 teaspoon ground coriander
1  1/2 teaspoon crushed dried cilantro
1  1/2 teaspoon crushed dried Thai basil
Kosher salt, to taste
1  1/2 tablespoons vegetable oil
2 large shallots, thinly sliced
1 jalapeño, seeded and thinly sliced
1 tablespoon finely chopped fresh lemongrass
1 1/2 cups low sodium chicken broth
1/2 cup well-shaken canned coconut milk
1-1/2 cups fresh cilantro sprigs, more for garnish
1/2 cup small fresh basil leaves, more for garnish
1 1/2 tablespoons fresh lime juice
1 tablespoon granulated sugar
2 teaspoons fish sauce
1 1/2 cups julienne carrots

 Directions:
Add the  chicken cumin, coriander, and  salt, a to a large mixing bowl and mix well.  To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1  1/2-ounce portions of the meat between your palms into balls; you should get 16.

Over medium-high heat in a 5- to 6-quart Dutch oven or a heavy bottom pot, heat the oil until shimmering.  Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.

Add the shallots, jalapeño, lemongrass and about 1/2 teaspoon of salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.

Divide the meatballs, carrots, and broth among bowls. Garnish with the remaining cilantro and basil leaves and serve.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Braised Chicken Thighs with Leeks and Carrots

 

Beef and Broccoli

 

DSC02196.JPG


Ever once in awhile, I have a craving for   beef and broccoli, and lately most restaurants are not delivering the high quality food they use too and I have been disappointed that many  restaurants dishes do not live up to my expectations.

The secret to home made beef and broccoli is thinly sliced beef and flavor. In this recipe, the tender, thin slices of beef are so juicy, so flavorful as they soak up every savory essence of the marinade, and then the sauce; which is rich, slightly sweet, mostly savory, and just so right!  Are you ready for the  two secret ingredients that makes such a scrumptious sauce?

Oyster sauce and pomegranate juice. Surprised?

If you have done a lot of Asian style cooking,  then you probably know that it  is a staple in Asian cooking.  It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. But like with any commercial preparation,  not all bottled  oyster sauce is created equal.  The quality of oyster sauce will affect the flavor, so if you want the extra something something to your dish, purchase a good quality good quality sauce for a few dollars more and keep it on hand in your pantry.

Pomegranate juice adds a little musky citrus taste with a depth of flavor you  usually associate with red wine or concentrated beef drippings.This makes the flavor of pomegranates invaluable anywhere you want to add a little depth or complexity.

 And be warned, guard the leftovers, if there are any,  this recipe for Beef and Broccoli will leave you craving more!

Serves 4
Ingredients:
For the Beef Marinade:
1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
1 Tablespoon hoisin sauce
1 Tablespoon black bean sauce
3 Tablespoons soy sauce
1 teaspoon Sweet Thai chili sauce
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
For the Sauce:
½ cup 100% pomegranate juice
1/4 cup Tablespoons honey
1/2 cup sweet chili sauce
1/4 cup rice wine vinegar
1 lime, juiced
1/2 Tablespoon soy sauce
1 Tablespoon Japanese rice wine or dry sherry
2 Tablespoons chicken broth
5 Tablespoons oyster sauce
3 Tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Kosher salt, to taste
Ground black pepper, to taste
6 medium garlic cloves, minced
1 Tablespoon ginger, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon peanut oil
For the Vegetables:
3 1/2 – 4 cups broccoli florets, cut into bit size pieces
1/2 cup julienned carrots
1/4 cup water
3 medium scallions, sliced

Directions:
Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours. For best results, allow to set overnight.

When ready to cook the beef, whisk the sauce ingredients together in a small bowl.In another medium  bowl, combine all the sauce ingredients together. Set aside.

Drain excess marinade off of beef (if there is any).

Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes. Note:  Do not overcook or the beef. for it will not  be as tender.The beef will cook more in the sauce. Transfer beef to a large plate and cover.If your skillet is small, then cook in 2 batches.

Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli  and carrots and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam vegetables  until crisp-tender, about 2 minutes.

Push the broccoli  and carrots to the sides of the skillet and add the sauce mixture to the center of the pan, mashing the garlic mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli and carrots.

Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

DSC02194.JPG

TODAY.com Parenting Team FC Contributor

Poulet Yassa (Yassa Chicken)

DSC02173.JPG

A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Yassa Chicken ), is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish, see: Poisson Yassa. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

Serves 4 to 6

Ingredients:
1/2 cup peanut oil (or any cooking oil)
one chicken, cut into serving-sized pieces
4 to 6 onions, sliced
8 Tablespoons lemon juice
8 Tablespoons apple cider vinegar
1 bay leaf
4 cloves minced garlic
2 Tablespoons Dijon mustard
2 Tablespoons Arome Maggi® sauce or soy sauce
1 chile pepper, seeded and finely chopped
Cayenne pepper, to taste
Ground black pepper, to taste
Kosher salt, to taste
1 small cabbage, cut into chunks
2 carrots, cut into chunks

Directions:
One day before: Cut the onions into thin slices. To make the marinade, combine onions, mustard, lemon juice, chile pepper, salt, and pepper in a  large non-metallic  bowl. Place the pieces of chicken into the marinade, cover tightly with plastic wrap, and refrigerate over night for the best results.

The next day, remove the chicken  from the marinade. Reserve the marinade to make the sauce.

Cook  the chicken using on the following methods:

  • Cooking method 1: Grill chicken over a charcoal fire (or bake
    it in a hot oven preheated to 375 F) until chicken is lightly browned but not done.
  • Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a cast iron skillet.

While chicken is browning, remove onions from marinade and sauté them in a large Dutch oven until translucent. Add  the reserved marinade and the vegetables and bring to a slow boil and cook at a boil for ten minutes. Next, add the chicken  to the sauce, cover and simmer over medium heat until chicken is tender, about 30-40 minutes. Use a meat thermometer to check for doneness.

To serve, spoon the vegetables into a soup platter and top with the chicken and ladle the sauce over the chicken.

This dish is also best served with sides like  rice, couscous  or fufu. For a more authenitc meal, Yassa Chicken is also served with  ginger beer or green tea with mint with or after the meal.

 DSC02184.JPG

TODAY.com Parenting Team FC Contributor

Roast Chicken with Carrots and Figs

Hanukkah, a festival commemorating deliverance from religious oppression and the re-dedication of the Holy Temple in Jerusalem, is a beloved Jewish holiday.

Traditional Hanukkah dishes ring in the Festival of Lights with  family favorites like braised brisket, crispy latkes, fresh doughnuts and a roast chicken dinner.

This dish has a complex of sweet, spicy and tart flavors that will excite your taste buds and leave your guest wanting more.

Serves 4 to 6

Ingredients:
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2½ teaspoons kosher salt, more for pot
3 Tablespoons freshly squeezed orange juice
4 Tablespoons olive oil
1½ Tablespoons Dijon mustard
3 Tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
One 4-pound chicken, cut into eight pieces
1 onion, halved and thinly sliced
2/3 cup sliced figs
1 Tablespoon fresh thyme leaves
1/3 cup white wine
3 cups carrots,  sliced ¼-inch thick

For the Glaze:
2 Tablespoons orange marmalade or apricot preserves
2 teaspoons balsamic vinegar

For Garnish:
¼ cup chopped parsley
2 scallions, thinly sliced
¼ cup  toasted pine nuts

Directions:
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for two minutes and drain. Reserve the lemon wedges.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for five minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, or overnight for  in the refrigerator, for best results.

Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim or a glass baking dish. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings.

Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.

Remove the chicken from the pan and set aside.

Deglaze the pan with white wine and scrape the browned bits from the bottom of the pan. Add the carrots to the pan and stir; if the bottom of the pan  still looks, dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about seven to 12 minutes longer.

To serve family style, arrange the pieces chicken on a large platter.Spoon carrots over chicken and top with parsley, scallions and a sprinkling of  pine nuts.

TODAY.com Parenting Team FC Contributor

Spiral Carrot Noodle Salad with Ginger Lime Peanut Dressing

DSC08799

Spring time brings and abundance of fresh produce in the local supermarkets and farmer’s markets .
I am always looking for meals that take less cooking in the kitchen, and mostly raw if possible.Such is the case with spring vegetables, which are perfect for leaving raw, keeping the nutritional value intact.

Using a spiral vegetable slicer. It gives good noodle.This handy little gadget is  much easier to use than a mandoline or vegetable peeler. You can purchase a GEFU SpirelliSpiral Slicer or a Paderno World Cuisine Spiralizer, which is another incredible kitchen gadget perfect for  spiralizing all sorts of hearty  vegetables like sweet potatoes, beets and butternut squash into noodles.

But if  you don’t have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe.

You can even spiral carrots. Carrots remotely taste like pasta, but as a vegetable, it can offer a vegetarian,  paleo option for those looking for something off the beaten path.The carrot noodles are crisp and fresh and the ginger-lime peanut sauce makes your taste buds  spin. And the bonus is  that recipe is ever so simple and requires zero cooking, because let’s face it, who wants to spend time over a hot stove during this time of year. Also, this is  the perfect dish for “Meatless Mondays”.

Serves 4 to 6

Ingredients:
For the Carrot Pasta:
5 large carrots, peeled and spiraled into noodles
1/3 cup roasted cashews or peanuts
2 Tablespoons fresh cilantro, finely chopped

For the Ginger-Lime Peanut Sauce:
2 Tablespoons creamy peanut butter
4 Tablespoons coconut milk
A pinch cayenne pepper
2 large cloves garlic, finely chopped
1 Tablespoon fresh ginger, peeled and grated
1 Tablespoon lime juice
Kosher salt,  to taste
Sliced scallions, for garnish

Directions:
To Prepare the Ginger-Lime Peanut Sauce:
Combine all ingredients in a small bowl and mix together until smooth and
creamy.

To Prepare the Carrot Pasta:
Wash carrots well, peel them, and pat them dry.Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.

To serve, place the carrot noodles into a large serving bowl. Pour the Ginger-Lime Sauce over the noodles and gently toss together. Garnish with roasted cashews or peanuts, scallions and freshly chopped cilantro.

DSC08800