Posts Tagged ‘Healthy’

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Greek Yogurt Chicken

January 13, 2014

Choosing my 100th post was pretty simple, even though it had to meet many requirements. Number one hundred needed to be a reflection on what I try to maintain with this blog Something simple that could be served from family to fancy, appealing to many, healthy, and diverse in that you could switch up ingredients in case you didn’t have something on hand. I hesitated to label this as Greek chicken, because the only ingredient used that was Greek was the yogurt. Using plain yogurt, and Greek seasonings such as rosemary, with hints of lemon would lend itself to that, but I didn’t want to just be held to one mode of seasoning. This works with any flavor of yogurt, though I find the ones that aren’t sweet more appealing, and of course,plain. I’ve made this at least a dozen times. Those who  I have shared the recipe have made it more than once. Everyone loves it. I hope you do too.

4-5 nice size chicken thighs, skin on

1 small container Greek yogurt, today I have lime

1 T. olive oil

2 T. dried parsley

2. T. dried rosemary

1 t. Perfect Pinch – I think this is a must

1/2 t. black pepper

1/2  medium lemon, juiced and zest

4 cloves garlic, finely minced

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Combine all ingredients well, except chicken and half of the minced garlic. I like to use a plastic container with a lid. Baggies are nice but I have had one too many a bone break through a bag.

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Generously coat the chicken. Gently lift the skin without removing. Put a tablespoon or two  of yogurt mix under the skin pocket. Sit it in the fridge for an hour, or 24 hours. The taste will get stronger the longer you leave it  in the mix. In a rush? You will  still have great flavor in an hour.

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Take chicken out of the refrigerator and pre heat the oven to 400. Arrange the chicken in a foil lined pan, not touching each other. Evenly distribute the other half of the minced garlic on top and another sprinkle of  Just  A Pinch (Don’t miss this step ) Use a pan with sides, as the juices are flavored beautifully.

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Bake for 20 minutes. Reduce heat to 350* and bake for another 20 minutes. No more! Let rest before serving for  5 minutes.

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Served with Roasted Broccoli and Garlic.

 

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Pumpkin Chili

November 21, 2013

Yes, you read that  right. Chili made  with  pumpkin. I won’t lie  and tell you  this  is  a quickie  recipe. The prep is  fairly labor intensive.  I think I created a few new  cuss words  while  cutting the pumpkin. Next time I make it …and   there will be a next  time as  it was “that” good” , I will cook the pumpkin a little longer before attempting to cube it. I was  afraid it would lose it’s  shape and become  too soft, (like butternut squash can in soups and stews) but the pumpkin retained it’s shape  even  after being reheated several times. It definitely can  withstand a few more minutes in the microwave, or some roasting to make the prep easier. Once you have  everything roasted and cut, it becomes  simple. Into the crock and  done. It is also  optional to leave the peppers raw. I roasted them, which added  a little more time. Now about the taste… vegetarian wise, hands down this is  the best  chili you will ever make. Rich, earthy and filling. Vegetarian soul food. My carnivore devoured it, and  the next  day arriving home from Busch Gardens  asked for a  bowl..and wanted to  know if I had  enough so he could have it the NEXT day, as a  snack after school.  My daughter said.. “don’t  give me the big  container”, (she was  going back to school)” because I forget what I have and I hate throwing things  out.” (she lives with  7 people – I won’t  detail  the  refrigerator situation!). Two days later she texted “The chili is gone :(“. So…6 thumbs up in this family of three. I hope you  agree.

1 small pie pumpkin
1 T. olive oil
1 medium onion, diced
5 cloves garlic, minced
1 28 oz. can plum tomatoes, rough chop
2 cans  black beans, drained and rinsed
2 C. Pacific Vegetable Broth
2 T. brown sugar
1 T. chili powder
1 T. ground cumin
1 T. cinnamon
1 T. oregano
2 poblano peppers, roasted, chopped (or raw)
1 roasted red pepper, rough chop (I just tore the peppers by hand)
1 can corn

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Pierce the pumpkin with a sharp knife in a few spots. Microwave it at least 5 minutes and set aside to cool. Roast peppers in
400 degree oven for  20 minutes. Put in a sealed container until you can handle them and peel the skin. Rip into small pieces.

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Once cooled, Clean out the inside of the pumpkin.(Save the seeds and roast them!) cut the pumpkin in sections.
Score the sections as  shown.Carefully cut between the skin and the sectioned pieces, making cubes. Be careful!

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Measure oil in pan, add onion and saute until just clear, about 5 minutes. Add garlic and pumpkin, and continue cooking for another 15 minutes. I added just a pinch of each of the spices to infuse them into the pumpkin. I can’t tell you how good the house  smelled!

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While that is cooking, pour broth into your  crock and all the other ingredients except the corn. Add in the pumpkin and onions.

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Cook on high for 3 hours. Add corn. Continue cooking  3-4 on low, depending on your crock.Pumpkinchili8

Serve  hot with your favorite chili garnishes – grated cheddar, sour cream, green onions and black olives and a sprinkle
of red pepper flakes is what you see here.

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Since pumpkin is  seasonal, I plan on getting another, cubing and then freezing. This one is  a keeper and I want to make sure I can make it more than once  a season. I might  even  have to try growing my own! Enjoy!!

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Divine Dijon Chicken

October 26, 2013

An amusement park in your mouth is how I would describe the flavor of this dish. It hit every taste bud section, with  no ingredient overpowering the other.  Very easy to make  as well, the dish is completed  in less than thirty minutes. I researched at least a dozen mustard cream  recipes, and think I created one that  even the most discerning  guest or family member  would enjoy.

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2 boneless chicken breasts, butterflied and split (I prefer this to pounding thin)

8 oz. mushrooms, sliced thin

1 T. unsalted butter

1 C. chicken or vegetable stock

1/2 C. cooking sherry

1 T. Dijon mustard

1/4 C. half and half  (you may use cream,it is not necessary)

1/2 t. black pepper

1 T. rosemary

Season chicken on both sides with rosemary and black pepper.

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Melt butter in pan and allow it to brown  a bit. (beurre noisette) This gives it a nutty flavor, but be carful not to burn! Add  chicken and mushrooms to the butter. This only takes 2-3 minutes on each side, which is also enough time to get a nice flavor and start to your mushrooms.

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Add stock and sherry to the chicken, deglazing and scraping up the flavorful bits from the bottom of the pan, Simmer gently on low heat about 3 minutes per side.

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Remove the chicken and the mushrooms  to  a plate. Add half and half and Dijon to the pan, and whisk smooth. The smell alone at this point earns it the name divine. Let it thicken just a bit but do not boil.

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Return the mushrooms and chicken to the pan, If any juices have escaped from the chicken, add them in as well. Turn the chicken several times to coat it  with  the sauce.

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Israeli cous cous is a larger pearl pasta than it’s smaller cousin. It pairs perfectly with this, imbibing itself with the flavorful sauce. Plate the chicken on it and cover with mushrooms.  Spoon the sauce over all and garnish with  parsley to wake  up the plate.

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~Divine~

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Coconut Curried Shrimp and Snap Peas

October 22, 2013

Welcome guest blogger Michele! Michele is as avid a cook as I am . She is always trying new recipes, and like me modifying so they are not only just right, but healthy. I am honored to have her helping me out with this beautiful recipe. Elegant enough for your most sophisticated guests, and simple enough to toss together after a long day at work. I think this recipe would work wonderfully with chicken as well, or tofu for our vegetarian readers.   From Michele; “My apartment smelled so wonderful while making this!!! I must admit I used a bit more curry, but that is just to my taste. ” Thank you Michele.

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1 tablespoon Olive Oil
1 1/2 pounds large shrimp, peeled and deveined
1/2 pound sugar snap peas
2 teaspoons Red curry paste or Curry Powder*
1/2 teaspoon Garlic Powder
1 can (14 ounces) Coconut Milk
2 teaspoons lime juice
2 tablespoon of white wine (or chicken broth)
1 tablespoon cornstarch
3 green onions, sliced

*I saw a similar recipe using curry power. If you don’t like spicy food, you may want to use the powder instead of the paste.

Heat oil in large skillet on medium-high heat. Add shrimps and sugar snap peas; add the red curry (or the curry powder) and the garlic salt. Cook and stir 4-5 minutes or until shrimp begins to turn pink.

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Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and cook 2-3 minutes. Sprinkle with your green onions.

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Michele’s personal favorite to serve this dish over is  Tilda Basmati, an Indian Rice. It is always fluffy and never sticks. Some people are afraid of cooking rice, but the truth is that cooking rice is as simple as cooking pasta! It’s very straightforward and all you need is a good quality rice!

Place rice in a medium pan. Measure in cold water (1 measure dry rice : 2 measures water). The water to rice ratio can be altered to obtain the required rice texture. Add 1 teaspoon salt (optional). I  do try to avoid sodium and you will  the curry sauce has enough flavor to  omit it. Bring to  boil, stir then cover, and turn the heat to ‘low’. Cooking time depends on the rice you will use. Do not lift the lid to peek, you will loose your steam. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. Fluffed with a fork before serving.
I cooked just for myself tonight so my photos represent the same recipe, using one third of the ingredients.

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Et voilà! Bon appétit!