May 22, 2009 at 2:37 pm (7 ingredients or less, canned chipotle chiles, chicken broth, long-grain white rice, Quick Dishes, scallions, Side dish, stovetop)
1 C long-grain rice
2 C chicken broth
1/4 C thinly sliced green onions
1/2 t minced chipotle chile, canned in adobo sauce
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1. Combine rice and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
2. Stir in green onions and minced chile. Yield: 4 servings.
May 22, 2009 at 2:28 pm (7 ingredients or less, broiler, cracked pepper, garlic, kosher salt, limes, Main Dish, Quick Dishes, salmon fillets, vegetable cooking spray)
Serve with Quinoa-Vegetable Salad for a quick, satisfying meal.
4 (6-oz) salmon fillets (about 3/4″-thick)
Cooking spray
2 t grated lime rind
1/2 t kosher salt
1/2 t cracked black pepper
1 garlic clove, minced
Lime wedges (optional)
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1. Preheat broiler
2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested witha fork or until desired degree of doneness. Serve with lime wedges, if desired. Yield: 4 servings.
May 22, 2009 at 2:21 pm (black pepper, chicken broth, chives, extra virgin olive oil, Quick Dishes, quinoa, red bell peppers, Salad, salt, Side dish, stovetop, Summer, zucchini)
1 1/4 C chicken broth
3/4 C quinoa
1 1/2 C chopped zucchini
1/2 C chopped red bell pepper
2 T chopped fresh chives
2 t extra-virgin olive oil
1/4 t salt
1/4 t freshly ground black pepper
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1. Combine broth and quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Remove from heat.
2. Stir in remaining ingredients. Yield: 4 servings.
May 22, 2009 at 2:10 pm (arugula, black pepper, blue cheese, cashews, extra virgin olive oil, granulated sugar, Main Dish, no-cook, Quick Dishes, red onion, red wine vinegar, romaine, Salad, salt, sliced roasted chicken, Spring, strawberries, Summer)
Pair this simple, no-cook meal with crusty bread.
Dressing:
1 T sugar
2 T red wine vinegar
1 T water
1/8 t salt
1/8 t freshly ground black pepper
2 T extra-virgin olive oil
Salad:
4 C torn romaine lettuce
4 C arugula
2 C quartered strawberries
1/3 C vertically sliced red onion
12 oz skinless, boneless rotisserie chicken breast, sliced
2 T unsalted cashews, halved
1/2 C (2 oz) crumbled blue cheese
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1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 C chicken mixture on each of 4 plates. Top each serving with 1 1/2 t cashews and 2 T cheese. Drizzle about 4 t dressing over each serving. Yield: 4 servings.
May 22, 2009 at 2:00 pm (7 ingredients or less, ancho chili powder, black pepper, brown sugar, flank steak, ground cumin, kosher salt, Main Dish, olive oil, Quick Dishes, stovetop)
Roasted, simply seasoned potato wedges and Smoky-Tart Arugula Salad complement this satisfying main dish.
1/2 t kosher salt
1/2 t brown sugar
1/2 t ground ancho chile powder
1/4 t ground cumin
Dash of freshly ground black pepper
1 lb flank steak, trimmed
2 t olive oil
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1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices. Yield: 4 servings.
May 22, 2009 at 1:56 pm (arugula, black pepper, cherry tomatoes, cider vinegar, cooked bacon, dijon mustard, no-cook, olive oil, Quick Dishes, Salad, salt, Summer)
1 T cider vinegar
1 t Dijon mustard
1/4 t salt
1/4 t freshly ground black pepper
2 T olive oil
6 C arugula
1 C halved cherry tomatoes
2 cooked and crumbled bacon slices
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1. Combine vinegar, mustard, salt and pepper in a large bowl; stir well with a whisk. Gradually add olive oil to vinegar mixture, stirring constantly with whisk.
2. Add arugula and cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle crumbled bacon evenly over salad. Yield: 4 servings.
May 22, 2009 at 1:37 pm (Main Dish, olive oil, black pepper, orange bell peppers, balsamic vinegar, red bell peppers, kosher salt, thyme leaves, grill, vegetable cooking spray, halibut fillets, yellow bell pepper, capers, Quick Dishes, Summer, Autumn)
Relish:
1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 orange bell pepper, quartered
Cooking spray
2 T chopped fresh parsley
2 T chopped capers
1 T olive oil
1 T balsamic vinegar
1/4 t kosher salt
1/4 t black pepper
1 garlic clove, minced
Fish:
1 T olive oil
8 (6 oz) skinless halibut fillets
2 t chopped fresh thyme
3/4 t kosher salt
1/2 t freshly ground black pepper
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1. Prepare grill to medium-high heat.
2. To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on a grill rack; grill 3 minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper pieces. Combine chopped bell peppers, parsley and next 6 ingredients (through garlic); set aside.
3. To prepare fish, brush 1 T oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 t salt and 1/2 t pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with relish. Yield: 8 servings.
May 19, 2009 at 7:21 pm (black pepper, butter, Main Dish, oven, paprika, potatoes, salt, stovetop, thyme leaves)
For the chicken:
One 2-1/2- to 3-lb chicken, gizzard packet removed
Salt
Freshly ground black pepper
2 tsp sweet paprika or chopped thyme leaves (optional)
2 to 4 tbsp salted or unsalted butter, at room temperature
For the potatoes:
5 to 6 medium potatoes, peeled and cut crosswise into 1/4-inch slices, then pre-cooked in large sauté pan
Salt
Freshly ground black pepper
Leaves from 1 sprig thyme
1 tbsp cold salted or unsalted butter, cut into very thin slices
For the chicken: Adjust middle oven rack so chicken will be situated in middle of oven as it roasts; preheat to 425 degrees. Rinse chicken; dry with paper towels inside and outside. Rub with generous amount of salt and pepper on inside and outside, plus paprika, if using. Rub with butter. For a more attractive result, truss legs with kitchen twine. Rub a little butter or canola oil on a roasting rack; place bird on it.
For the potatoes: Season partially cooked potatoes lightly with salt and pepper, and place them in small or medium ovenproof baking dish, arranging thyme leaves between slices. Place slices of butter over potatoes, if desired.
When ready to roast, place roasting rack with chicken directly on middle oven rack, with potatoes positioned directly below to catch chicken’s juices, making sure heat is not blocked from circulating under bird. Roast for 50 to 60 minutes, looking through oven window to make sure chicken does not burn. Test for doneness by piercing bird where leg is thickest. If juices run clear, chicken is done. If still pinkish, roast 10 minutes, check again. If potatoes are turning dry or becoming too brown, cover loosely with aluminum foil. Let chicken rest for 15 minutes before serving. Carve chicken; divide pieces, along with potatoes, among individual plates. If using thyme, season just before serving. Serve hot. Serves 2 to 3.
May 17, 2009 at 4:46 pm (black pepper, boneless skinless chicken breast, butter, chicken broth, egg noodles, heavy cream, Main Dish, parsley, salt, Spring, stovetop)
If you can’t find fresh morels, look for one ounce dried, then rehydrate them in hot water before adding to the sauce.
6 (6 oz) boneless, skinless chicken breast halves
3 T butter, divided
1/2 t salt
1/4 t freshly ground black pepper
4 oz morel mushrooms
4 oz button mushrooms, thinly sliced
2 C chicken broth
1/4 C whipping cream
4 1/2 C hot cooked egg noodles
Fresh flat-leaf parsley sprigs (optional)
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1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4″ thickness using a meat mallet or small heavy skillet. Heat 2 t butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 t butter and remaining chicken. Keep warm.
2. Melt remaining 1 T butter in pan over medium-high heat. Add mushrooms to pan; saute 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 C (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.
3. Place 3/4 C egg noodles on each of 6 plates. Cut each chicken breast half into 1″-thick strips. Top each serving with 1 chicken breast half and about 1/3 C mushroom mixture. Garnish each serving with parsley sprigs, if desired. Yield: 6 servings.
