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This heavily spiced chicken soup is sweet from the apples and mango chutney, but has quite a bit of heat from the jalapeno and crushed red pepper. You can make the chutney ahead of time or use store bought. Serve the soup with a dollop of sour cream or plain yogurt on top to cut the heat and fresh naan (Indian flatbread) on the side.

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 c. white wine
1/3 cup mango chutney* Recipe Follows
1/4 cup tomato paste
1 c. frozen peas
Chopped fresh parsley (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, wine and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan, add peas.Cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups
Calories:236
Fat: 4.8g (sat 0.8g,mono 1.1g,poly 2.3g)
Original Recipe (Cooking Light)


Mango Chutney

1 1/2 cups cubed peeled ripe mango (about 1 medium)
1/3 cup chopped yellow onion
1/3 cup chopped red bell pepper
1/3 cup golden raisins
1/4 cup water
3 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon diced jalapeño pepper
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Combine all ingredients in a medium saucepan. Cook over medium heat 30 minutes or until thick, stirring occasionally. Remove from heat; mash with a potato masher until desired consistency. Cool completely. Store chutney in an airtight container in the refrigerator up to 2 days.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Calories: 35
Original recipe (Cooking Light)

walnutmisonoodles.jpg


8 ounces whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick) and roasted or other veggies
Extra firm tofu

2/3 cup walnuts, toasted

2 tablespoons extra virgin olive oil
2 medium cloves garlic, peeled
4 tablespoons mellow white miso paste
4 tablespoons white wine vinegar
2 teaspoon honey
1/2 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts

To cook the tofu:
Cut the tofu into 1/2 inch slices. Heat 1 tablespoon of vegetable oil in a frying pan or wok. Pan-fry the tofu on both sides until golden and puffy. Transfer to paper towels. Once cool, dice into cubes.

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well with the vegetables.

Serves 2 - 3.


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A cross between chicken and dumplings and chicken pot pie, made earthier with the addition of mushrooms. Personally, I find traditional chicken pot pie to be a little bland, so I really liked the stronger flavors of this dish. However, it did come out a little dry, so next time I'd up the amount of broth. Also maybe halve the amount of biscuit topping so it's less bread heavy.

1 leek, well washed and chopped
Salt and black pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 sprig fresh rosemary
2 medium carrots, cut into coins
2 boneless chicken thighs, diced
1 cup peas, frozen or fresh
2 tablespoons cornstarch

1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter, cut into bits
1/2 cup buttermilk (see note)
1 egg.

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.

2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Yield: 4 to 6 servings.

Note: If you don't have buttermilk, gently warm milk until it's about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes. Or use 3 parts plain yogurt to 1 part milk.


These meatballs are a little time consuming, from the onion prep and the sauce simmer time, but the meat mixture can be made ahead of time if needed. The flavor is well worth it; savory and lemony with a bit of sophistication from the wine sauce. Serve with plain rice (cooked in 1/2 broth, 1/2 water) and vegetables.

Meatballs:
1/2 cup milk
1/4 cup breadcrumbs
1 small yellow onion, finely diced
Extra-virgin olive oil
Salt
1 pound ground pork
1 egg, beaten
1/4 cup freshly grated Parmesan cheese
4 tablespoons chopped fresh sage leaves (~1-1.5 tb dried sage)
1 teaspoon finely chopped fresh thyme (~1/2 tsp. dried thyme leaves)
1/8 teaspoon cayenne pepper
Freshly ground black pepper
Lemon Thyme Sauce:
1 1/2 cups chicken broth
3/4 cup dry white wine
1/4 cup fresh squeezed lemon juice (from one lemon)
1 tablespoon chopped fresh thyme (~1 tsp. dried thyme leaves)
Zest of one lemon, to garnish
Roughly chopped thyme, still on stems, to garnish
Put the milk and breadcrumbs in a small bowl and mix with a fork. When the crumbs have softened squeeze out the milk and discard it.

Gently sauté the onion in a little olive oil until it is soft but not colored. Season with a pinch of salt and set it aside to cool.

Combine in a medium bowl the pork, breadcrumbs, onion, egg, Parmesan, sage, thyme, cayenne, black pepper, and 1 teaspoon salt. Mix with hands thoroughly. Shape the mixture into walnut-sized balls. This can be done several hours or even a day ahead.

To cook, heat a skillet large enough to hold all the meatballs in one uncrowded layer. Add a little olive oil. When the skillet is heated, add the meatballs, shaking the pan to keep them from sticking. Using tongs to turn so they brown evenly, cook the meatballs until they are no longer pink in the center and lightly browned on all sides. Remove from the pan to a plate and immediately make the sauce.

Alternative cooking method: bake meatballs in the oven at 375 for 8-10 minutes & then brown in skillet.

Lemon Thyme Sauce:
Remove meatballs from the pan, and deglaze it over medium heat with the chicken broth and wine. Simmer until reduced by at least a third. Add the lemon juice and thyme, then add the meatballs back in again as well.

Simmer until ready to serve - at least 10 minutes, but up to half an hour. Serve meatballs with the sauce poured over and garnished with lemon zest curls and thyme sprigs.

Original recipe
IMG_5540_sm.jpgThis is something that I would not have eaten as a kid. However, as an adult who's no longer afraid of lentils, it's really good. We made it first with the Sazon Goya packet, but the msg-ness is a little  too overpowering. Next time, I'll just use the cumin and paprika. Serve as a wrap filling with some cilantro and spicy chili sauce as toppings.

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 packet Sazon Goya with saffron (1 teaspoon cumin and 1/2 teaspoon paprika)
Salt and pepper
1/2 cup lentils (green)
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Juice of 1 lime
1 red pepper, dice
1/2 cup crumbled queso fresco cheese (optional)
Salt and pepper to taste
Serve with:
cilantro
spicy chili sauce
tortillas
  1. Preheat the oven to 400 degrees.

  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.

  3. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.

  4. While potatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.

  5. Simmer lentils gently until tender, about 25 minutes.

  6. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.

  7. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
original recipe



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