November 12, 2010 at 4:08 pm (allspice, Autumn, boneless skinless chicken breast, boneless skinless chicken thighs, canned black beans, chicken thighs, cinnamon, cornstarch, dried thyme, ground ginger, honey, Jamaican, lime juice, Main Dish, nutmeg, oven, pumpkin pie spice, red pepper (cayenne), salt, scallions, stovetop, sweet potatoes, vegetable oil, Winter)
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
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1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Tips: If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
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October 26, 2010 at 1:44 pm (black pepper, boneless skinless chicken breast, broccoli florets, carrots, chicken broth, cornstarch, dark sesame oil, garlic, granulated sugar, ground ginger, hot cooked rice, kosher salt, light soy sauce, Main Dish, medium shrimp, mushrooms, olive oil, onion, orange juice, Quick Dishes, red pepper (cayenne), snow peas, stovetop)
Serves 6.
Sauce:
1 C water
1/3 C soy sauce
1/4 C cornstarch
1/4 C orange juice
1 T sugar
1/2 t ground ginger
1/2 t dark sesame oil
1/4 t kosher salt
1/4 t ground red pepper
1/2 t freshly ground black pepper
1 (14-oz) can chicken broth
Stir-fry:
2 t olive oil, divided
12 oz skinless, boneless chicken breast, cut into 1″ pieces
2 C coarsely chopped broccoli florets
1 C chopped carrot
1 C mushrooms, halved
1 C snow peas, trimmed
1/2 C chopped onion
2 garlic cloves, chopped
1 1/2 lb medium shrimp, cooked and peeled
3 C hot cooked long-grain rice
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1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 T olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan, and stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.
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May 26, 2009 at 3:20 pm (baking powder, butter, cinnamon, cornstarch, flour, frozen cherries, ground ginger, lemon juice, light brown sugar, old-fashioned oats, oven, pie, salt, Summer, vanilla ice cream)
Serves 5.
5 C fresh or frozen (thawed) pitted cherries
1 T cornstarch
1/2 C light brown sugar
2 T lemon juice
6 T flour
1 1/2 C old-fashioned oats
6 T light brown sugar
1/2 t baking powder
1/2 t salt
1/4 t ginger
1/4 t cinnamon
8 T unsalted butter
Vanilla ice cream, if desired
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1. Heat oven to 375 degrees. In a bowl, mix cherries, cornstarch, 1/2 C light brown sugar and lemon juice. Set aside.
2. In a nother bowl, whisk together flour, oats, 6 T light brown sugar, baking powder, salt, ginger and cinnamon. Cut in butter with a pastry blender or your hands until mixture looks like coarse crumbs (texture will be like crumbly cookie dough).
3. Fill 5 mini aluminum pie tins with cherry mixture; top with crumbs. (Use an 8×8″ pan if you don’t have pie tins.) Bake for 30 minutes (40 to 45 minutes if you use a pan) until topping is golden and juices are slightly thick. Serve warm with ice cream, if using.
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April 28, 2009 at 1:32 pm (7 ingredients or less, Aldi ingredients, Asian, boneless pork chops, cooked brown rice, frozen stir-fry vegetables, ground ginger, honey, hot cooked rice, italian dressing, Main Dish, soy sauce, spaghetti, stovetop, vegetable oil, whole-grain thin spaghetti)
Prep Time:10 min
Total Time:20 min
Makes:4 servings
1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen stir-fry vegetables
1/4 cup Italian dressing
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
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Heat oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked through.
Add remaining ingredients; stir-fry 5 min. or until vegetables are heated through.
Serve over hot cooked spaghetti or rice.
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April 17, 2009 at 11:22 am (all-purpose flour, almond extract, baking powder, baking soda, Breakfast, butter, cinnamon, dried cherries, eggs, granulated sugar, ground ginger, heavy cream, milk, nutmeg, oven, salt, turbinado sugar, vanilla, vegetable cooking spray, walnuts)
Active Time: 20 minutes
Total Time: 45 minutes
Makes 12 scones
4 C all-purpose flour
1 C walnuts, finely chopped
1/2 C sugar
1 T baking powder
1 t salt
1/2 t baking soda
1/2 t ground cinnamon
Pinch of nutmeg
Pinch of ground ginger
3/4 C cold unsalted butter, cut into small cubes
4 eggs
1 C heavy cream
1 1/2 T vanilla
1 t almond extract
2 C dried cherries
Cooking spray
Milk
Turbinado sugar
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1. Preheat oven to 400 degrees.
2. In a medium bowl, combine flour, walnuts, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and ginger.
3. Add butter. Using fingertips, rub in butter to form a coarse meal.
4. In a separate bowl, whisk eggs, cream, vanilla and almond extracts.
5. Create a well in center of dry ingredients; add egg mixture. Using fork, mix to form a moist dough. Fold in cherries.
6. Divide dough into 2 equal size pieces. Wrap 1 piece with plastic wrap; set aside.
7. Lightly flour work area. Roll unwrapped piece of dough into 3/4″ thick rectangle. Cut dough into 6 equal size triangle pieces.
8. Generously spray a baking sheet with baking spray. Place scones on baking sheet; brush with milk and sprinkle with sugar.
9. Bake scones 15 to 18 minutes or until lightly browned on top. Cool on a wire rack. Repeat steps 7-9 with remaining dough. Serve warm or at room temperature.
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April 8, 2009 at 9:27 am (cornstarch, ground ginger, hot cooked rice, italian dressing, Main Dish, pork tenderloin, red bell peppers, scallions, soy sauce, stovetop, sugar snap peas)
Prep Time:15 min
Total Time:25 min
Makes:4 servings, 1-3/4 cups each
Hot cooked rice
1/4 cup Italian dressing
1 lb. pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
8 oz. sugar snap peas
3 green onions, diagonally sliced
2 Tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger
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Heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.
Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet; cook 1 min. or until sauce thickens, stirring frequently. Serve over the rice.
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January 16, 2009 at 6:55 pm (boneless skinless chicken breast, broccoli florets, carrots, celery, chicken broth, cornstarch, garlic powder, green bell pepper, ground ginger, hot cooked rice, Main Dish, mushrooms, red bell peppers, scallions, stovetop, vegetable cooking spray)
Chicken and Vegetable Stir-Fry
Prep/Cook Time: 25 minutes
2 tablespoons cornstarch
14 oz chicken broth
1 tablespoon soy sauce
1 lb boneless, skinless chicken breasts, cut inot strips
5 cups cut-up vegetables (combination of broccoli florets, sliced mushrooms, sliced carrots, sliced celery, red and green pepper strips and sliced green onions)
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder OR 1 clove garlic, minced
4 cups hot cooked rice
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Mix cornstarch, broth and soy sauce.
Spray nonstick skillet with vegetable cooking oil. Add chicken and stir-fry until browned. Remove chicken.
Add vegetables, ginger and garlic and stir-fry until tender-crisp.
Stir in cornstarch mixture and cook until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice. Serves 4.
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March 16, 2008 at 4:22 pm (Asian, boneless skinless chicken breast, carrots, cashews, celery, cornstarch, garlic powder, ground ginger, honey, Main Dish, orange juice, pepper, scallions, soy sauce, stovetop, vegetable oil)
Cashew Chicken
3/4 C orange juice
1/3 C honey
1/4 C soy sauce
1 T cornstarch
1 t ground ginger
1 t garlic powder
1/2 t pepper
2 T vegetable oil
4 green onions, chopped
2 large carrots, chopped
2 stalks of celery, chopped
4 boneless chicken breasts cut into chunks
1 C cashews
In a bowl, combine juice, honey, soy sauce, cornstarch, and seasonings. In a large skillet, heat 1T oil and stir fry vegetables until tender. In the same skillet, push vegetables aside, heat more oil and stir fry chicken. When the chicken is done, combine with vegetables, add sauce, and cashews and heat until thick and bubbly.
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March 16, 2008 at 3:54 pm (all-purpose flour, baking powder, baking soda, Breads, Breakfast, canned pumpkin, cinnamon, dried apricots, eggs, granulated sugar, ground cardamom, ground coriander, ground ginger, orange juice, oranges, oven, salt)
Pumpkin-Apricot Quick Bread
1 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1/4 t cinnamon
1/4 t ground ginger
1/4 t ground cardamom
1/4 t ground coriander
1 C sugar
1/2 C coarsely chopped dried apricots
15 oz can pumpkin puree
2 eggs
1/3 C orange juice
1 T grated orange zest
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Heat oven to 350 degrees. Lightly grease and flour a 9x5x3″ loaf pan.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, coriander, sugar and apricots; mix thoroughly.
In another bowl, whisk together pumpkin puree, eggs, orange juice and zest. Pour pumpkin mixture over dry ingredients; stir until batter is well blended.
Transfer batter to loaf pan; bake until tester inserted in center comes out clean, 55 to 60 minutes. Makes 1 loaf.
Helpful Hint: Tent loaf with foil to avoid over-browning halfway through baking, if necessary.
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March 16, 2008 at 2:00 pm (7 ingredients or less, butter, dark brown sugar, ground ginger, salt, Side dish, stovetop, sweet potatoes)
Crisp Candied Sweet Potatoes
The object is to caramelize the outside of the potatoes while maintaining a soft creamy interior. To ensure crisp, caramelized edges on the sweet potatoes, cook the dish in two batches.
6 lg sweet potatoes
2 T butter
3/4 C dark brown sugar
1/2 C water
Pinch salt
Pinch ground ginger
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Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.)
In a large nonstick skillet, melt butter. Add brown sugar, water, salt and ginger. Bring to a simmer; add half of the potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around the edges. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately. Makes 8 servings.
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