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 27, 2010 at 3:58 pm (all-purpose flour, bay leaf, beef broth, beef chuck roast, black pepper, canned diced tomatoes, carrots, dry red wine, French, garlic, kosher salt, Main Dish, olive oil, onion, slow cooker, stovetop, thyme, tomato paste, zucchini)
Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread.
Serves 6.
2 t olive oil
1 1/2 lb boneless chuck roast, trimmed and cut into 1″ pieces
1 1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
2 T all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 C dry red wine
1 C fat-free, less-sodium beef broth
2 T tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5 oz) can diced tomatoes, drained
3 C (1″) slices zucchini
2 C (1″) slices carrots
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1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t salt and 1/4 t pepper; dredge in flour. Add beef to pan, saute 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme and tomatoes to cooker; top with zucchini and carrots. Cover and cook on low 8 hours or until beef is tender. Stir in remaining 1 t salt and remaining 1/4 t pepper. Discard bay leaves and thyme sprigs.
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October 27, 2010 at 3:19 pm (allspice, allspice berries, cinnamon, dried thyme, garlic powder, granulated sugar, ground cumin, Main Dish, nutmeg, olive oil, oven, pork tenderloin, red pepper (cayenne), salt, stovetop)
Allspice, nutmeg and cinnamon–a combination often found in cold-weather baked goods–accent the savory rub mixture. Turn the pork frequently in the pan so the spices don’t burn and grow bitter. The rub also works well with heritage pork such as Duroc or Berkshire. If you don’t have whole allspice berries, pre-ground allspice will work.
Serves 4.
1 t sugar
1 t garlic powder
3/4 t salt
1/2 t freshly ground allspice
1/2 t ground cumin
1/4 t dried thyme
1/4 t freshly ground nutmeg
1/4 t ground cinnamon
1/8 t ground red pepper
1 (1 lb) pork tenderloin, trimmed
2 t olive oil
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1. Preheat oven to 350 degrees.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350 degrees for 15 minutes or until a thermometer registers 155 degrees (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2″ thick slices.
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October 13, 2010 at 6:49 pm (extra virgin olive oil, fresh tomatoes, Main Dish, onion, parmesan, parsley, penne, pepper, salt, stovetop, thyme, ziti, zucchini)
Serves 4.
Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish
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1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
2. Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
3. Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
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October 5, 2010 at 2:05 pm (chicken broth, cream of chicken soup, dried thyme, garlic, lemon juice, lemons, Main Dish, oven, rosemary, stovetop, thyme leaves, white wine, whole chicken)
Prep time: 15 minutes
Roast time: 1 hour 35 minutes
Cook time: 10 minutes
Makes: 6 servings.
1 lemon
1 can cream of chicken soup
1 T chopped fresh rosemary leaves or 1 t dried rosemary leaves, crushed
1 T chopped fresh thyme leaves or 1 t dried thyme leaves, crushed
3 cloves garlic, minced
1 roasting chicken (5 – 7 lb)
1/4 C dry white wine or chicken broth
1/4 C water
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1. Heat the oven to 375 degrees. Grate 1 1/2 t zest and squeeze 1 T juice from the lemon.
2. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 C soup mixture for the gravy. Place the chicken into a shallow roasting pan.
3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 C soup mixture.
4. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
5. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
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August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)
Serve with Olive Tapenade Breadsticks.
Serves 4.
2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.
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July 28, 2010 at 3:43 pm (asparagus, butter, chicken cutlets, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, red new potatoes, Spring, Summer, thyme leaves)
Prep: 45 minutes
Total: 45 minutes
Serves 4
1 1/2 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette
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1. Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes in the packet to keep warm. Raise grill to high; lightly oil grates.
2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
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June 12, 2010 at 1:48 pm (all-purpose flour, black pepper, dried mushrooms, dried thyme, mushrooms, onion, salt, sauce, stovetop, vegetable oil, vegetable stock, Vegetarian, walnuts)
This gravy gets its flavor from dried mushrooms and browned flour. But burned flour is bitter, so cook carefully. Brown flour has half the thickening capacity of white flour, so this recipe calls for 8 tablespoons, just enough to thicken the gravy nicely. This can be made a day in advance and refrigerated.
Makes 5 cups.
2 C boiling water
1 C dried wild mushrooms
8 T unbleached all-purpose flour
1 medium onion, finely chopped
1 T vegetable oil
3 C vegetable stock
1 C walnuts, toasted and finely chopped
1 t salt
1/2 t freshly ground black pepper
1/4 t dried thyme
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In bowl, pour boiling water over mushrooms. Let steep 20 minutes.
In nonstick skillet over medium-high heat, brown flour, stirring constantly, until color is deep amber, about 3 minutes. Be careful not to burn. Scrape flour onto plate to cool.
In skillet, saute onion in oil until translucent, about 3 minutes. Set aside.
Drain mushrooms, reserving liquid. Rinse mushrooms to remove all sand and grit. Chop finely. Strain reserved steeping liquid through paper coffee filter to remove sand.
In 3-quart saucepan, combine flour with a little stock, whisking to combine until smooth. Add remaining stock and mushroom liquid. Cook over medium heat, whisking constantly until thickened. Add mushrooms, onion, walnuts, salt, black pepper and thyme. Cook until heated through, about 5 minutes.
Variation: Substitute 8 ounces finely chopped fresh mushrooms, sauteed until browned in 1 T oil, for dried mushrooms. Increase vegetable stock to 1 quart.
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June 11, 2010 at 7:42 pm (7 ingredients or less, bay leaf, dried thyme, flour, French, garlic, new potatoes, onion, potatoes, salt pork, stovetop, thyme leaves)
This dish is usually made with lardons (short strips of salt pork) but it can also be made with leftover ham or sausage. Salt pork (also called cured salt pork, sweet pickle, or corned belly, depending on what part of the country you’re in) comes from the same piece of belly as bacon. The difference is that though it’s salted like bacon, it is not smoked. Many recipes direct you to blanch salt pork to make it less salty. In this recipe, you need only wash it well under cold water.
Potato Ragoût reheats well and is excellent served with a tough, slightly bitter green, such as curly endive or escarole, seasoned with a strong vinegary or garlicky dressing.
Prep time: 20 to 25 minutes
Cook time: 1 hour
Serves 6.
1 10-oz slab salt pork
3 large onions, peeled and quartered (1 lb)
2 T flour
4 cloves garlic, peeled, crushed and coarsely chopped (2 t)
3 bay leaves
1 branch fresh thyme OR 1/2 t dried thyme leaves
2 1/2 C water
2 1/2 lb tiny potatoes, peeled OR the same amount of large potatoes, peeled and cut into chunks
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1. Rinse the slab of salt pork under running water, then cut it into 1/2″ strips. Pile the strips together and cut into the 1/4- to 1/2″ strips called lardons. Don’t remove the rind as it gives the sauce a slightly gelatinous texture and is quite good to eat.
2. Fry the strips of salt pork in a large pot for 10 to 12 minutes on medium to high heat, stirring occasionally, until they are nicely browned, crisp and rendered of most of their fat. Add the quartered onions and cook approximately 5 more minutes, until the onions are lightly browned.
3. Add the flour and cook for a minute, stirring to brown the flour lightly. This gives the stew a nutty taste. Add the garlic, bay leaves, thyme and water. Stir and bring to a boil
4. Add the potatoes, return to a boil, then lower the heat, cover and simmer gently for 45 minutes to 1 hour until the potatoes are well cooked. They should be soft and mealy. Serve boiling hot with the lardons and the sauce.
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June 10, 2010 at 2:03 pm (black pepper, dried thyme, extra virgin olive oil, French, frisee, goat cheese, plain breadcrumbs, Quick Dishes, red wine vinegar, Salad, salad greens, salt, stovetop, Summer)
Goat cheeses are ubiquitous in Provence and many are flavored with local herbs. Pan-grilling goat cheese and combining it with greens (especially frisée) is a French bistro favorite.
Serves 6.
4 oz fresh goat cheese log
1/2 C dry plain bread crumbs
Salt and freshly ground black pepper to taste
1/4 t dried thyme
6 C mixed greens, torn into bite-size pieces
Vinaigrette
1/4 C extra-virgin olive oil
2 to 3 T red wine vinegar
Salt and freshly ground pepper to taste
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Cut goat cheese log into 6 1/4″-thick slices. On a sheet of wax paper, mix bread crumbs, thyme, salt and pepper. Press both sides of each cheese patty into mixture. Set aside.
In large salad bowl, toss greens with vinaigrette. Divide the salad among 6 serving plates.
In medium skillet, heat oil over medium heat. Add cheese patties and cook just until cheese begins to melt and spread slightly, about 1 to 2 minutes on each side. Using a spatula, transfer one patty to each dressed salad. Serve immediately.
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