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Italian Chicken Stew This chicken stew is hearty fare with tomatoes, kidney beans, carrots, celery, onion, and basil. You may want to add more broth for a more soup-like consistency. 2 tbs. olive oil
2-3 stalks celery, cut into bite-size pieces
1-2 carrots, peeled, cut into bite-size pieces
1 onion, chopped
Salt and freshly ground black pepper
1 can chopped tomatoes
1 can can low-salt chicken broth
½ c. fresh basil leaves, torn into pieces
1 tbs. tomato paste
1 bay leaf
½ tsp. dried thyme leaves
2 chicken breast with ribs (about 1 ½ pounds total)
1 can organic kidney beans, drained

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Sauté the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with bread

Derived from Giada De Laurentiis (food network)
Meatloaf with Herbs My family always just made meatballs instead of meatloaf, so this was something new to me. This recipe is subtly different in a more veggie-centric way, and leans more toward Italian seasonings. The original recipe calls for ground pork sausage, but I find that turkey heavily seasoned with fresh herbs does the job just as well. Making a sort of panade with bread soaked in milk is a tenderizing trick I picked up from Cook's Illustrated, and it works wonderfully here. The topping is from the Cummings family, and while I was initially skeptical about the sour cream with ketchup, it really adds depth without taking over. 1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallions
1 tsp unsalted butter
2 teaspoon salt, less if using sausage
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
1/3 cup ketchup
1 1/2 pounds of lean ground beef
1/2 pound of ground turkey or sausage
1 cup fresh bread crumbs (2-3 pieces of bread)
~1/2 c. milk
2 large eggs, beaten slightly
1/4 cup minced fresh herbs - basil, oregano, thyme, sage, parsley

Topping:
1/3 c. ketchup
~1 Tbs. Worcestershire sauce
~1 Tbs. sour cream

Preheat oven to 350 degrees F.

In a small bowl, combine milk and breadcrumbs and set aside.

In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, vegetables, and herbs. Squeeze out excess liquid from the soaked bread and add it to the mix. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Combine topping ingredients and pour over the loaf.

Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Original recipe

Green salad with Dates, Smoked Almonds, and Goat Cheese This salad has a lot of ingredients, but it is well worth the work. Smoked almonds and chopped dates add strong smoky/salty/sweet flavors to the crunchy lettuce, cabbage, and celery mix. Beans, chickpeas, and shredded precooked chicken provide protein, and crumbled goat cheese acts as a creamy accent. A simple red wine vinaigrette is included in the recipe, but feel free to improvise - just about any vinaigrette will do. Made ahead of time on Sunday, it makes for a easy, healthy work lunch and will last for nearly a week properly stored in the fridge. For a vegetarian version, just omit the chicken. Salad:

1 head romaine lettuce, shredded
1 head leaf lettuce, shredded
1/2 small head red cabbage, shredded very fine
3-4 stalks celery, chopped

Toppings:

Cooked chicken, shredded
1/2 cup dried dates, pitted and chopped in quarters
1/2 cup smoked salted almonds, roughly chopped
1 12-ounce can chickpeas and/or 1 12-ounce can kidney beans, rinsed and well drained
4 ounces goat cheese crumbled
Kosher salt and freshly cracked black pepper
Optional: 6 shallots OR 1/2 red onion, finely chopped
Avocado

Dressing:

1/4 c. red wine vinegar
2 Tbs. mustard
1/2 Tbs. honey or fruit jam
1 tsp garlic powder
2 Tbs. olive oil


To make ahead: Mix the salad ingredients (washed and thoroughly dried) together. Store in large plastic containers lined with paper towels. Top with the finely chopped shallots or red onion, dates, almonds, and legumes.

Per serving: Toss with the goat cheese, top with chicken and/or avocado, and season to taste with salt and pepper. Add dressing to taste

Whisk the jam/honey, mustard, and seasoning together. Add vinegar, stir well, and slowly add oil while whisking until emulsified.

Original Recipe

split_pea_soup_with_ham.jpgI've never tried split pea soup before on the principle of its color, but it is actually quite delicious. The peas have a sweet flavor and the ham gives the soup a nice heartiness.

1 Tb. butter
1 large onion, chopped fine
2 garlic cloves, minced
6-7 c. chicken broth
~1/4 lb. thick sliced ham
1 lb. green split peas (~2 c.), picked through and rinsed
3-4 sprigs fresh thyme
2 bay leaves
3-4 medium carrots, peeled and cut into pieces
2-3 celery ribs, cut into pieces
Salt & pepper

Melt the butter in a large soup pot or Dutch oven over medium high heat. Add onion and 1/2 tsp. salt and cook 3-4 minutes until softened. Add garlic and cook until fragrant, about a minute. Add broth, ham, peas, and herbs. Increase heat, bring the soup to a boil, then decrease the heat and simmer until peas are tender but not falling apart, about 30 minutes. Stir in carrots and celery and continue to cook until peas have almost completely broken down, about 30 minutes longer. Season to taste with salt and pepper.

From : Cooks Illustrated Jan/Feb 2011
spinach_tortellini_soup.jpgGwendolyn's was my favorite cafe in Panama City, serving sandwiches, homemade ice cream, and a beloved rotation of homemade soups. They closed a year or so ago and I've moved a couple times, but I still have cravings for their best soup: Spinach Tortellini. This is my attempt at recreating it, done by feel since the owners have yet to release their secret recipes. Tip: cook bone-chicken breasts (using for example this stovetop recipe) the night before making this soup and use the bones to flavor the broth. It really helps intensify the flavor if you don't have time to make homemade stock (I never do).

1 onion, chopped
5 stalks celery, chopped
1 bunch chard or other leafy green, chopped
4-6 c. chicken broth
leftover chicken bones - with some meat attached
1/2 package frozen chopped spinach
1 can diced tomatoes, drained
1 lb. cheese tortellini
1/2 tsp dried marjoram
1 tsp fresh rosemary, chopped fine
1 tbs fresh oregano, chopped fine
1 bay leaf
salt and pepper to taste

Heat a little olive oil in a soup pot over medium heat until shimmering. Add onion, celery, and chard stem pieces. Saute until the onion turns translucent and just begins to brown, then add the chard leaves. Saute until wilted (just a few minutes) and then add the chicken broth, chicken bones, frozen spinach and seasonings. Bring to a boil, then simmer around an hour or so until the broth becomes flavorful from the chicken bones. Remove chicken bones, add tomatoes and tortellini, and bring to a boil. The soup is done when the tortellini is cooked through.

white_chicken_chili.jpgThis southwestern chicken soup is spiced like chili but looks more like tortilla soup. Beans, corn, and the typical soup trio of onion, carrots, and celery round out the vegetables, and cilantro and sour cream help brighten the flavors. The recipe makes a ton, but it freezes well and is great to have on hand for cold lazy evenings.

1.5 lb. chicken breast (boneless, skinless), cubed small
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cans shoepeg corn (drained)
1 can Rotel
2 cans navy (or northern) beans (1 can drained, 1 undrained)
2 c. low-sodium V8
4 c. chicken broth
1.5 tsp. chili powder
1.5 tsp cumin
1/2 tsp pepper
Garnish:
fresh cilantro
sour cream
Fresh jalapenos, minced
Saute onion, carrots, celery until onion is lightly browned. Add chicken, cook ~ 3 minutes or until chicken is lightly browned. Add remaining ingredients. Simmer for at least 30 minutes. Freezes well.

From: David Sutton
 
IMG_6349.JPGBeing from the south, I was raised on cornbread dressing, but this Cummings' family tradition is pretty tasty I must admit. Savory additions of corn, mushrooms and sliced black olives are well balanced by the sweet rose wine scented broth. Daniel calls this dressing " one element of the perfect trifecta of Thanksgiving flavors," the other two being turkey and mashed potatoes of course.

1 large onion, chopped small
5 stalks celery, chopped small
8 oz white button mushrooms, roughly chopped
1/2 T. butter

2 c. rose wine
3 c. chicken broth
2 T. butter
1/2 tsp sage

1 package Pepperidge Farm herb dressing (cubed)
1 package Pepperidge Farm herb dressing (crumbs)
1 1/2 cans yellow corn
1 can black olives, sliced

Preheat the oven to 350 degrees.

Heat 1/2 tbs butter in a skillet, add onion, celery, and mushrooms. Lightly salt and pepper the vegetables and saute until onions begin to brown.

Meanwhile, heat broth, wine, 2 tbs butter, and ~1/2 tsp dried sage in medium saucepan until butter is melted.

Mix onion mixture with remaining dry ingredients (stuffing, corn, olives) in large bowl. Add broth/wine over until mixture is moist, mix gently. Pour into 9x13" baking dish. Bake ~1 hour or until top is browned.

An Asian twist on the typical tuna salad sandwich with a chili sauce kick and tons of vegetables: peas, celery, green onion, and radish.

2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon soy sauce
1 clove of garlic, minced, or 1/2 teaspoon jarred minced garlic
1 teaspoon Thai chili sauce
2 (5 ounce) cans of tuna, drained
1 cup peas, fresh or thawed from frozen
1 cup celery, finely chopped
1/4 cup green onion, sliced green tops
1 radish, finely chopped
2 tablespoons slivered almonds, toasted
ground black pepper to taste
lettuce leaves
whole wheat tortillas

In a medium bowl, whisk together the mayonnaise, lemon juice, soy sauce, garlic, and Thai chili sauce.
Add tuna, peas, celery, green onion, radish, and slivered almonds, and mix well. Add black pepper if desired (salt too, if you want).
Original recipe
A great use for leftover chicken, this salad is full of celery, carrots, cranberries, almonds, green onions, chicken, and wild rice. I added a spoonful of guava jam to the dressing since I didn't have any fig vinegar.

Dressing:
1/4  cup  fig vinegar or white wine vinegar
2  teaspoons  sugar
1  teaspoon  Dijon mustard
1/4  teaspoon  salt
1  garlic clove, minced
2  tablespoons olive oil
1-2 tsp. jam (optional)
Remaining ingredients:
2  cups  fat-free, less-sodium chicken broth
1 1/2  cups  uncooked wild rice
1  tablespoon  butter
Cooking spray
1  pound  skinless, boneless chicken breast
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1  cup  chopped celery
1/2  cup  shredded carrots
1/3  cup  dried cranberries
1/4  cup sliced green onion
1/4  cup  chopped almonds, toasted
2  tablespoons  minced red onion

To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.

Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.

6 servings (serving size: about 1 1/3 cups)
Calories: 352
Fat: 10.3g (sat 2g,mono 5g,poly 2.5g)

Original recipe
Creamy chicken and rice soup made easy with boxed wild rice mix and precooked chicken. Garnish with fresh parsley and herbs.

1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8-ounce) package mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken
Prepare rice according to package directions; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

Yield: 8 servings (serving size: 1 1/2 cups)
Nutritional Information
Calories: 246 (22% from fat)
Fat: 6g (sat 1.9g,mono 2.6g,poly 0.9g)

Original recipe

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