RECIPES: March 9, 2012
**See the following post for the shopping list for this week’s recipes**
**See the following post for the shopping list for this week’s recipes**
Chicken and Dumplings
Serves 4
Ingredients
- Broth:
- 12 cups cold water
- 1 tablespoon whole black peppercorns
- 4 boneless, skinless chicken breasts
- 3 celery stalks, sliced
- 2 medium carrots, peeled and sliced
- 2 bay leaves
- 1 large onion, peeled and cut into 8 wedges
- Dumplings:
- 4 1/2 ounces all-purpose flour (about 1 cup), divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 3 tablespoons buttermilk
- Remaining ingredients:
- Cooking spray
- 1 1/2 cups chopped onion
- 1 cup thinly sliced celery
- 3/4 cup (1/4-inch-thick) slices carrot
- 3/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 2 tablespoons finely chopped fresh chives
Preparation
1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).
2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.
Recipe adapted from Cooking Light
Slow Cooker Pork Tacos
Serves - 8
Ingredients
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
- Directions
Directions:
1. Add the garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
2. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
3. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Recipe adapted from Food Network magazine
Quick Pastitsio
Serves - 4
Ingredients
- 8 ounces uncooked penne (tube-shaped pasta)
- Cooking spray
- 1 pound ground sirloin
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 5 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1 tablespoon all-purpose flour
- 2 cups fat-free milk
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1 (3-ounce) package fat-free cream cheese
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Preparation
1. Preheat broiler.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.
4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.
Recipe from Cooking Light
Slow Cooker Chicken Chili
Serves - 10
Ingredients
- 2 pounds ground chicken, coarsely ground preferred
- 3 tablespoons chili powder, plus 2 teaspoons
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can white beans, drained and rinsed
- 2 (28-ounce) cans diced fire roasted tomatoes
- 1 medium sweet potato (about 10 ounces), peeled and shredded
- 1 (15-ounce) can low-sodium chicken broth
- 1/4 cup instant tapioca (recommended: Minute tapioca)
- 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
- 2 tablespoons soy sauce
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 to 3/4 cup lager-style beer, optional
- Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions:
1. Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
2. Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Recipe from Food Network
Chicken Spaghetti
Serves - 6
Ingredients
- 1 cup boiling water
- 1/2 ounce dried porcini mushrooms (about 1/2 cup)
- 8 ounces uncooked spaghetti
- 2 1/4 teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- 3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 2 teaspoons minced fresh garlic
- 3 tablespoons all-purpose flour
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 1 1/4 cups 2% reduced-fat milk
- 4 ounces processed cheese, cubed (such as Velveeta)
- 3 ounces 1/3-less-fat cream cheese
- 2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
- 1 1/2 cups frozen English peas, thawed
- 1/3 cup finely chopped fresh chives
- 1 1/2 ounces French bread, torn into pieces
Preparation
1. Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Chop porcini.
2. Cook pasta in boiling water with 2 teaspoons salt until almost al dente; drain. Rinse pasta with cold water, and drain.
3. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, 1/4 teaspoon salt, and pepper; sauté 5 minutes, turning to brown. Remove chicken. Melt butter in pan. Add cremini mushrooms and garlic; sauté 3 minutes, stirring frequently. Add flour; sauté 1 minute, stirring constantly.
4. Arrange rack in middle of oven. Preheat broiler to HIGH.
5. Combine reserved porcini liquid, broth, and milk. Gradually add broth mixture to pan, stirring constantly; bring to a boil. Reduce heat, and cook 1 minute or until slightly thick, stirring frequently. Stir in processed cheese and cream cheese. Remove from heat; stir until smooth. Stir in Gruyère. Add porcini, pasta, chicken, peas, and chives; toss. Scrape pasta mixture into a broiler-safe 13 x 9-inch ceramic baking dish.
6. Place bread in a food processor; drizzle with remaining 1 tablespoon oil. Process until coarse crumbs form. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven; broil 6 minutes or until golden.
Recipe from Cooking Light
Tomato Alphabet Soup (v)
Serves 4
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/3 cup chopped celery
- 1 1/2 cups vegetable broth
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 2 cups cooked alphabet pasta (about 1 cup uncooked pasta), divided
- 1 cup 2% reduced-fat milk
Preparation
1. Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.
2. Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).
Recipe from Cooking Light
