Roasted Paprika Chicken with Potatoes and Turnips

Roasted Paprika Chicken with Potatoes and Turnips.

I love finding new recipes and cooking tips in the Food Section of The New York Times. This chicken recipe, which I modified slightly, was excellent! I intentionally made extra, freezing it for another day. I plan on roasting more potatoes and veggies, and adding them to a future meal.

Happy cooking, hon!

Roasted Paprika Chicken with Potatoes and Turnips

Ingredients:

1 Tablespoon extra-virgin olive oil

1 ½ Tablespoons sweet paprika

1 Tablespoon tomato paste

2 teaspoons kosher salt

½ teaspoon turmeric

¾ teaspoon freshly ground black pepper

½ teaspoon ground cumin

Finely grated zest of 1 lemon

1 clove garlic, finely grated or minced

2 pounds bone-in, skin-on chicken breasts without wings

2 medium Yukon gold potatoes (about 12 ounces), peeled and cut into 1/2-inch chunks

2 medium sweet potatoes, peeled and cut into 1-inch chunks

1 large or 2 medium turnips (about 12 ounces), peeled and cut into 1 1/2-inch chunks

1 large parsnip, peeled and diced

3 Tablespoons olive oil

……………………………………….

{I didn’t add the cucumbers, but next time I might because they would add a cool complement to the dish’s mild spiciness.)

2 to 3 Persian (mini-cucumbers or 1 large cucumber, peeled if desired, thinly sliced crosswise and kept refrigerated

Chopped dill or parsley, for serving

Sour cream, for serving, optional

Directions:

  1. In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 tsps salt, turmeric, 1/2 tsp pepper, cumin, lemon zest, and garlic.
  2. Place chicken on a rimmed baking sheet pan and rub chicken all over with the marinade. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
  3. Heat oven to 450 degrees F. Toss potatoes, turnips, parsnip, 3 Tbl olive oil, 1/2 tsp salt and 1/4 tsp pepper together on another rimmed baking sheet or 9 x 13 pan.
  4. Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetable, tossing after 15 minutes. When you remove the chicken from the oven, turn up heat to 500 degrees F and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
  5. Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.

Yield: 4 servings

Tip: This dish took longer than anticipated. Allow time to prep, for the chicken to cook through, and for the veggies to cool down a bit before serving. Chicken with marinade can be made ahead of time.

Source: https://cooking.nytimes.com/recipes/1019194-sheet-pan-paprika-chicken-with-potatoes-and-turnips

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Italian Potato-Pasta Soup With Greens

Italian Potato-Pasta Soup With Greens

Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Short pasta shapes add texture; onion, fennel, garlic, tomato paste and fresh herbs and greens add flavor. The soup may be made a day or so before serving: It improves in the refrigerator and reheats beautifully, but don’t add the pasta in this case until serving.

Once I read this description, I had to try the recipe. It was delicious! Happy cooking, hon!

Italian Potato-Pasta Soup With Greens

Ingredients:

3 Tablespoons extra-virgin olive oil, more for garnish

2 cups diced onion

1 cup diced carrot

1 cup diced celery or fennel (I used celery)

salt and pepper to taste

1 bay leaf

1 large thyme sprig (I used a couple of dashes of dried thyme)

2 garlic cloves

2 teaspoons paprika

2 Tablespoons tomato paste

3 quarts/12 cups chicken broth, vegetable broth or water (I used veg. broth.)

2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled and cut in 1-inch chunks

8 ounces kale or chard, stems removed, leaves sliced across into ½-inch ribbons (about 4 cups total)

½ pound dried pennette, orecchiette or other small pasta

1 Tablespoon finely chopped fresh rosemary or marjoram, for garnish

Freshly grated Parmesan cheese, for garnish

Directions:

  1. In a large, heavy soup pot or Dutch oven, heat the 3 Tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and celery (or fennel), stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
  2. Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste to adjust the seasonings.
  3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
  4. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table. (I didn’t add Parmesan or olive oil on top of servings.)

Yield: 6-8 servings

To make vegan, eliminate Parmesan.

To make gluten-free, use gluten-free pasta.

Source: The New York Times, City Kitchen by David Tanis

Crockpot Chicken and Wild Rice

Crockpot Chicken and Wild Rice

Cure for the Cold Weather

If you like chicken pot pie or risotto, then this easy chicken dish is for you. I was looking for a new crock pot recipe and found this “creamy stew” by Eileen Goltz . Her recipe calls for kosher breakfast beef but, since I have no idea what that is, I took it out! (Maybe it’s fake bacon or “F-acon?” Lol!) This yummy recipe not only made the house smell great, it warmed us up on another night in the “Arctic Zone” aka New Jersey!

Happy cooking, hon!

Gather ingredients.
Cook chicken for a few minutes, and then add onion and carrots to the skillet.
Cook chicken, onion, carrots and broth in crockpot.

Crockpot Chicken and Wild Rice

Ingredients:

1 pound boneless, skinless chicken breast cut into 1-inch pieces (used 6 chicken breasts)

1 chopped onion

2 chopped carrots

4 1/2 cups chicken broth

1/4 teaspoon dried marjoram leaves

1 1/2 cups wild rice

1/2 cup parve sour cream (I used Tofutti sour cream. I assume you can use regular sour cream if you want.)

Directions:

  1. In a large skillet, cook chicken for 3-4 minutes. Stir in onion and carrots for just a minute and then place mixture in the crockpot.
  2. In a medium bowl, combine the broth and parve sour cream and mix until smooth. Add marjoram to broth.
  3. Pour the broth over the chicken in the crockpot. Add the wild rice. Cover crockpot and cook on HIGH for 30 minutes. Reduce crockpot setting to LOW and cook for 6 hours until chicken is thoroughly cooked and rice is tender.

Yield: 6 servings.

Related Posts:

Crockpot Pepper Steak

Still Chilly Chili

Warm From the Inside Bean and Vegetable Soup

DIY Holiday and Hostess Gifts

Berry & Nut Granola and Mini Pumpkin Breads

Need last minute holiday or hostess gifts?  

Mini pumpkin loaves and granola are easy to make and delicious. Fill mason jars with granola, wrap the loaves in twine, and voila–DIY for the holidays! Click below for links to the recipes.

Pumpkin Bread I have two multi-loaf pans: one for baking four mini loaves and one for baking eight single serving loaves. Multi-loaf pans can be found at the craft store Michael’s. No time to get to a craft or baking store?  Bake pumpkin muffins instead. I used whole wheat flour and less sugar than the recipe calls for.

Homemade Granola  Add whatever seeds, nuts and dried fruit are in the house to the mixture. I purchased mason jars at Michael’s, but any jar, such as a jelly jar, with a mouth that’s not too small will work. I filled tomato sauce jars with larger batches.

Happy Holidays, Hon!

Quick, easy and delicious. Photos courtesy of Cherie.

Red Lentil and Barley Soup

Red Lentil and Barley Soup

In addition to Vegetarian Chili, Red Lentil and Barley Soup was ready and waiting for company the day after Thanksgiving. It was tame to chili’s spice. I made it ahead to time, froze it, defrosted it at room temperature a day early, and simmered it on a low flame for a few hours. I also froze individual servings to have at a later date. Think snowed in!

Happy cooking, hon.

Red Lentil and Barley Soup

Ingredients:

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, carrots, celery, and garlic.
  3. Cook, stirring frequently, 5 minutes.
  4. Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
  5. Remove and discard bay leaves before serving.

Tip: Add dashes of other spices, such as sage, rosemary, turmeric, etc, as desired.

Cooking Time: 1 hour 25 minutes.

Yield: 6

Source: http://www.geniuskitchen.com/recipe/red-lentil-and-barley-soup-428528

Vegetarian Chili

Vegetarian Chili

Every year on the Friday after Thanksgiving, out-of-town family visits and I’m in the mood for something other than leftover turkey. This year, Vegetarian Chili and Red Lentil and Barely Soup took center stage with lots of “fixin’s” on the side. As a time-saver, I made the chili ahead and froze it. After defrosting at room temperature for a day, it simmered over a low flame for a few hours. It was a hit! This hearty, healthy chili is so delicious, I’ve already made it again.

Chili is perfect when it’s, ummm, chilly! Stay warm, hon.

Vegetarian Chili

Ingredients:

1 onion, diced
3 cloves garlic, minced
1 1/2 tbsp olive oil
1 jalapeno, finely chopped (seeds and veins removed) (I omitted this since my family does’t like things too spicy.)
2 tsp chili powder
1/2 tsp cumin
1 tsp garlic powder
3 heaping tbsp tomato paste
3 soft plum tomatoes, chopped
2 tbsp brown sugar
1 can kidney beans, drained and rinsed
1 can pinto or black beans, drained and rinsed
1 cup veggie stock or water
salt and pepper, to taste

Directions:

1.Heat the olive oil in a pan* and add onions and garlic. Saute until translucent. Add the jalapeno (keep some of the vein and/or seeds for more heat) and saute for another minute.

2.Add the chili, cumin and garlic and continue to saute until fragrant. Add the tomato paste and saute for another 1-2 minutes.

3.Add the remaining ingredients and bring to a simmer. Cook, covered, for 1 hour, stirring occasionally so that the chili doesn’t stick to the bottom of the pan. Add additional veggie stock, if needed.

*Tip: The first time I made this recipe, I sautéed the onions and garlic in a saute pan, followed the directions, and then poured the mixture in a large pot to simmer. The second time, I sautéed the onions and garlic directly in the large pot, added the remaining ingredients, and simmered. It was less work and just as yummy.

Source: http://www.busyinbrooklyn.com/vegetarian-chili-cornbread/

Maple-Walnut Chicken with Sweet Potato Aioli

Dinner’s ready! Maple Chicken, garlic rice, steamed green beans.
Mix syrup and panko crumbs.
Combine canola oil, Dijon mustard, and thyme.

 

 

 

 

 

 

Drizzle maple syrup in cutlet pockets.
Brush cutlets with mustard mixture.

 

 

 

 

 

After cutlets are baked, spoon and press on panko paste to form a crust.
Broil cutlets for about 2 minutes, until crust is golden-brown.

 

 

 

 

 

 

Maple-Walnut Chicken with Sweet Potato Aioli

This chicken recipe in Kosher by Design, Short on Time by Susie Fishbein caught my eye. I should rename it “Maple Chicken” since I made it without walnuts and skipped the sweet potato aioli. Why? Because a) my-picky-eaters-aka-my-daughters don’t like nuts and b) I was really short on time! This recipe was easy and yummy which means next time I make the dish–preparing some cutlets with walnuts, some without, and leaving time for the aioli–it’ll taste even better.

Happy cooking, hon!

Ingredients:

6 boneless, skinless chicken breast halves

1/2 cup chopped walnuts

1/4 cup plus 2 Tablespoons pure maple syrup (not pancake syrup), divided

fine sea salt

freshly ground black pepper

2 teaspoons canola oil

2 Tablespoons Dijon mustard

1/4 teaspoon dried thyme

1 cup panko bread crumbs

1 1/2 cups canned sweet potatoes, drained

1 1/2 Tablespoons light-brown sugar

2 Tablespoons mayonnaise

1 1/2 Tablespoons pure maple syrup, not pancake syrup

 

Directions:

1. Preheat oven to 350 degrees F. Line a baking pan with parchment paper. Set aside.

2. Lay chicken breasts on a cutting board, and make a cut to form a pocket in each cutlet.

3.  Stuff each pocket with 1 Tablespoon walnuts. Drizzle in 1 teaspoon maple syrup. Close up the pocket. Place pocket-side down on prepared pan. Repeat with remaining breasts. Sprinkle with salt and pepper. Combine the canola oil, Dijon mustard, and thyme. Brush each cutlet with this mixture.

4.  Bake for about 18 minutes or until chicken is cooked through.

5. Meanwhile, in a small bowl, mix 1/4 cup maple syrup and panko crumbs to make a paste.

6. After the cutlets are baked, remove from the oven and spoon and press on the panko paste to form a crust. Turn the oven to broil, return the chicken to the oven, and bro 6-8 inches from heat source for 2 minutes, until crust is golden-brown. (Tip: watch cutlets so they don’t burn.)

7. In a small pot, heat the sweet potatoes, smashing them with a fork or spoon. Mix in light -brown sugar. Turn off the heat and whisk in the mayonnaise and 1 1/2 Tablespoons maple syrup.

Serve each cutlet with a dollop of the aioli.

Yield: serves: 6

Source: Kosher by Design, Short on Time