Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Rosemary Chicken [image]
I like to think of this recipe as comfort food without all the pots and pans. In the Western tradition, rosemary has traditionally been a symbol of friendship, love, and remembrance. In Chinese medicine, the evergreen herb is used as a warming remedy. Either way, this meal is guaranteed to bring a sense of warmth and security to all who partake.
To prepare acorn squash, cut off the top and bottom ends and cut in half. Then scoop out the seeds and strings with a spoon. Cut into wedges and peel. Or cook with the peel on, as it will easily come off once cooked. The deep orange of this squash boosts your intake of vitamins A and C.
If using very large potatoes, cut into one-inch cubes to be sure they cook through. The smaller the cubes, the more thoroughly they will cook. SERVES 2 SERVES 2 Canola or olive oil spray medium onion, cut into 1-inch slices to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper6 to 8 small red potatoes, quartered small acorn squash, cut into 1-inch cubes5 to 10 mushrooms, thickly sliced2 cups fresh or frozen cut green beans4 to 6 small fresh rosemary sprigs, or teaspoon dried Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.
Separate the onion slices and scatter in the pot.
Place the chicken on the onion and season lightly with salt and pepper.
Arrange the potatoes around the chicken. Layer the squash over the chicken and add the mushrooms. Cover with a final even layer of green beans and lightly season with salt and pepper. Tuck the rosemary sprigs into crevices.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Santa Fe Chicken [image]
I became a green chile addict when I lived in New Mexico. Home in Colorado, I buy them by the freshly roasted bushel in the fall and freeze them in one-quart plastic bags so I can always get that green chile fix when I need it.
This is a great meal to make when you don"t have any fresh vegetables in the house. Stock up on the canned or frozen ingredients and you"ll be able to whip up this Southwestern staple in a jiffy. You can use bone-in or boneless, skin-on or skinless, fresh or frozen chicken pieces; they will still take the same amount of time to cook.
You can control the amount of spiciness by the type and amount of chile peppers or salsa you decide to use. My personal favorites are Hatch green chiles, but any chile works. Or use your favorite salsa. SERVES 2 SERVES 2 Canola oil sprayOne 15-ounce can black beans, drained and rinsed1 scallion, white and green parts, thinly sliced to pound chicken b.r.e.a.s.t.s or thighsOne 4-ounce can green chiles, or 4 to 6 tablespoons prepared salsa green bell pepper, cored, seeded, and cut into 1-inch stripsOne 14-ounce bag frozen corn, or one 15-ounce can, drainedOne 14-ounce can diced tomatoes, drainedOne 6-ounce can sliced black olives Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Spread the beans in an even layer in the pot.
Arrange the scallion on top of the beans, then add the chicken. If you"re using green chiles, blanket the chicken with them. If you"re using salsa, spoon it over the chicken.
Add the bell pepper, corn, tomatoes, and olives in separate even layers.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Savory Port-Mushroom Chicken [image]
Try this recipe with steak or tempeh or even veal. Spoon any residual broth over the chicken before serving and remember to remove the rosemary sprig. SERVES 2 SERVES 2 Olive oil spray medium onion, thinly sliced1 cup bow tie pasta (farfalle) to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper1 large portobello mushroom, halved and thinly sliced2 tablespoons ruby port1 teaspoon balsamic vinegar1 teapoon Worcestershire sauce teaspoon Dijon mustard2 teaspoons olive oil2 carrots, sliced into coinsOne 3-inch fresh rosemary sprig, or 1 teaspoon dried2 cups cut green beans or snow pea pods Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the onion in the pot. Add the pasta and cup of water. Stir to coat the noodles and distribute them in an even layer.
Add the chicken to the pot and lightly season with salt and pepper. Arrange the mushrooms in a layer on top of the chicken.
In a measuring cup, mix the port, vinegar, Worcestershire sauce, mustard, olive oil, and 1 tablespoon of water. Stir with a whisk or fork to emulsify the mustard, then drizzle into the pot.
Add the carrots and tuck the rosemary sprig into a crevice. Top with a layer of green beans.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Stuffed Cabbage [image]
My grandmother used to spend all day making her Old World cabbage rolls stuffed with ground beef, onions, rice, and raisins. We all loved them, but I don"t have the time or the patience to do it her way. Feel free to subst.i.tute chopped mushrooms in place of the ground meat for a vegetarian version. Hope you enjoy my take on this heirloom recipe! SERVES 2 SERVES 2 Olive oil spray cup hulled or pearl barleySea salt and freshly ground black pepper6 to 8 intact green cabbage leavesOne 14-ounce can diced tomatoesJuice of 1 lemon1 tablespoon light brown sugar, optional1 large egg medium onion, chopped1 carrot, grated or minced to pound ground turkey or beef1 tablespoon minced fresh parsley1 to 3 garlic cloves, minced cup raisins, optional Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Using a strainer, rinse the barley under cold water. Pour the barley into the pot along with cup water. Lightly season with salt and pepper.
Arrange a layer of cabbage leaves on top of the barley.
Drain the tomatoes into a small bowl. Stir the lemon juice into the tomato liquid, add the sugar if desired, and lightly season with salt and pepper.
Gently beat the egg in a medium mixing bowl. Add the onion, carrot, turkey, parsley, and garlic; mix well. Fold in the tomatoes and lightly season with salt and pepper.
Drop in half of the ground meat mixture by forkfuls, making an even layer. Pour in half of the tomato juice mixture evenly. Sprinkle with the raisins, if using.
Add a layer of cabbage leaves and the rest of the meat mixture. Cover with any leftover cabbage leaves and pour the rest of the tomato juice mixture over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Sweet-Tart Chicken [image]
Pomegranate mola.s.ses has a taste that is sweet but with a tartness reminiscent of cranberries that is satisfying for the kid in all of us. Great with boneless, skinless thighs, this chicken dish is glazed with flavor. Don"t forget to spoon the sauce at the bottom of the pot over each serving as you won"t want to miss a drop! (See page 139 for a discussion of pomegranate mola.s.ses.) Brussels sprouts that touch the side or lid of the pot may get some roasted leaves. If you prefer to avoid this, simply keep them away from the edges of the pot or cover with sauce. SERVES 2 SERVES 2 Canola oil spray medium onion, halved and sliced3 or 4 chicken thighs ( to pound)Sea salt and freshly ground black pepper2 tablespoons pomegranate mola.s.ses2 tablespoons whole-grain mustard2 or 3 unpeeled boiling potatoes, cut into 1-inch cubes acorn squash, peeled or not, seeded, and cut in large chunks6 ounces Brussels sprouts, trimmed and halved lengthwise4 to 6 cremini mushrooms, thickly sliced Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Scatter the onion evenly in the pot.
Arrange the chicken in a layer and lightly season with salt.
In a small bowl, whisk the pomegranate mola.s.ses and mustard until the mustard is almost emulsified. Pour half the mixture over the chicken.
Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper. Scatter the Brussels sprouts over the squash, then top with the mushrooms. Pour the rest of the mustard mixture over all.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Thai Chicken [image]
Sometimes I like to enhance the Thai flavor of this recipe by adding a few sprigs of mint to the pot. If you can find Thai basil, that would add even more authenticity To make this even spicier, increase the amount of sweet chili sauce by teaspoon. Find sweet chili sauce along with fish sauce in the Asian section of the grocery store or at an Asian market. SERVES 2 SERVES 2 Canola oil spray 1 cup white rice1 cup plus 1 tablespoon broth (chicken or vegetable) or water to pound chicken b.r.e.a.s.t.s or thighs or chicken strips2 tablespoons hoisin sauce1 tablespoon chopped fresh cilantro1 to 1 teaspoons Asian fish sauce teaspoon sweet chili sauce teaspoon ground coriander teaspoon sea saltFreshly ground white pepperOne 6-ounce can bamboo shoots, drained red bell pepper, cored, seeded, and cut into strips2 cups fresh or frozen cut green or yellow string beans1 head baby bok choy, trimmed and roughly chopped Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Rinse the rice in a strainer under cold water until the water runs clear and pour into the pot. Add the liquid, and stir to make an even layer. Add the chicken.
In a small bowl, stir together the hoisin sauce, cilantro, fish sauce, chili sauce, coriander, salt, and pepper. Pour over the chicken.
Scatter the bamboo shoots over the chicken. Add the bell pepper, followed by the beans. Top with the bok choy until the pot is full.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Aegean Eggplant [image]
This recipe reminds me of lightly cooked and dressed salads shared under the endless skies above the Greek isles. I spent one summer during college working in a restaurant on the island of Rhodes and found many opportunities to savor the Greek flavors. To truly get into the spirit, you"d have to serve dinner with candlelight, plenty of retsina, and lots of laughter!
For firmer, more al dente lentils, use cup dry lentils and 1 cup of liquid instead of canned.SERVES 2 Olive oil spray1 cup white rice1 cup vegetable brothOne 15-ounce can lentils, drained and rinsed medium onion, chopped medium eggplant (cut lengthwise)3 garlic cloves, thinly sliced teaspoon paprikaFreshly ground black pepper2 teaspoons chopped fresh parsley1 tablespoon drained capers4 to 6 Swiss chard leaves, stems separated from leaves (see page 30)2 tablespoons red wine vinegar teaspoon ground nutmeg Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and broth into the pot. Stir to coat the grains and make an even layer.
Spread the lentils in the pot in an even layer. Scatter the onion on top of the lentils.
Cut the eggplant horizontally into -to -inch slices, then cut the slices in half. Arrange the wedges in a layer. Scatter the garlic on top of the eggplant. Sprinkle with the paprika, pepper, and parsley, then scatter in the capers.
Mince the chard stems and scatter them evenly in the pot. Drizzle with the vinegar. Roughly cut the chard leaves and pack them into the pot; sprinkle with nutmeg and more pepper.
Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Aloo Gobi [image]
This Glorious One-Pot Meal is a take on a traditional Indian dish. Consider changing it up with chicken, sweet potatoes, and broccoli in place of chickpeas, white potato, and cauliflower.
Turmeric has anti-inflammatory properties and may be helpful for people suffering from internal swelling of joints or nerves, as with fibromyalgia, arthritis, and multiple sclerosis. SERVES 2 SERVES 2 Canola oil spray teaspoon black mustard seeds1 cup jasmine rice medium onion, thinly slicedOne 15-ounce can chickpeas, drained and rinsed teaspoon ground turmeric teaspoon ground c.u.min teaspoon ground coriander teaspoon garam masala1 teaspoon grated fresh ginger teaspoon sugar2 tomatoes, chopped2 handfuls fresh baby spinach leaves, chopped1 potato, cubed2 cups cauliflower florets Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Sprinkle the mustard seeds in the bottom of the pot.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot and spread in an even layer. Add 1 cup plus 1 tablespoon water.
Scatter on the onion and evenly spread the chickpeas on top.
In a small bowl, mix the turmeric, c.u.min, coriander, garam masala, ginger, and sugar. Fold in the tomatoes and spinach and pour half the mixture over the chickpeas.
Create a layer of potato and then a layer of cauliflower. Pour the rest of the tomato mixture over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Artichoke and Mushroom Pasta [image]
Feel free to experiment with cheeses besides Parmesan. Try mozzarella, feta, or provolone-each makes a completely different meal.
Fresh wild mushrooms, such as chanterelle or shiitake, add a complex, earthy flavor, but dried mushrooms work well, too, and may be easier to find. I like to keep dried wild mushrooms in my pantry for spur-of-the-moment dishes. Sometimes I place them in a bowl, cover with boiling water, and let sit for fifteen minutes to soften, then drain and use. Other times I simply chop the dried mushrooms and throw them into the pot for a chewier version that adds another texture to the meal. SERVES 2 SERVES 2 Olive oil spray3 to 5 garlic cloves, chopped medium yellow onion, thinly sliced2 cups rotini, fusilli, penne, or other short pasta cup sherry cup broth (vegetable or chicken) or waterOne 14-ounce can artichokes packed in water, drained1 tablespoon chopped fresh thymeSea salt and freshly ground black pepper2 medium tomatoes, roughly chopped cup grated Parmesan cheese, optional3 cups sliced fresh wild mushrooms, or 1 cups dried Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Sprinkle the garlic in the pot, then scatter in the onion.
Pour in the pasta, sherry, and liquid. Stir gently to coat the noodles and spread them evenly. Arrange the artichokes in a layer. Sprinkle with thyme and lightly season with salt and pepper.
Add the tomatoes. If desired, shower with Parmesan. Top with the mushrooms.