Week 12: Healthy S.O.S.

Source: Rachael Ray Magazine, April 2012

Overall Impression: Comfort
It was ... a marriage of really good, thick homemade chicken soup and traditional S.O.S.  

Healthy S.O.S.
Time =  45 min
Servings = 4

Ingredients:

1 Tablespoon olive oil
2 chicken breast halves, cut into 1-inch pieces

1 cup shredded carrot
2 ribs celery, coarsely chopped
1 small onion, coarsely chopped
1 lemon, sliced*
1 bay leaf
3 sprigs fresh thyme
2 1/2 cups water
2 Tablespoons butter**
1 Tablespoon olive oil
2 medium leeks, trimmed and sliced to 1/2-inch pieces
1/4 heaping cup all-purpose flour
1/2 cup 1% or 2% milk***
1 teaspoon dijon mustard
4 slices good bread

Directions:

In a large skillet over medium heat, add 1 tablespoon olive oil. Add chicken and stir to coat in olive oil.  Add carrot, celery, onion, lemon, bay leaf, thyme and water.  Turn up heat to bring to boil, then reduce heat back to medium, cover and let cook.

Meanwhile, in another skillet over medium heat, melt butter then add 1 table spoon olive oil.  Add chopped leeks, season with salt and pepper, and cook 6-7 minutes or until softened.

When the leeks are soft, sprinkle the flour in and mix until all the flour is dampened.  Add the milk while stirring.  Then ladle roughly 1 cup of broth from the chicken/veggie skillet into the leek skillet.  Add mustard and stir well.

Pour the leek/sauce mixture into the chicken/veggie skillet.  Reduce heat to medium-low and let cook, uncovered, until desired consistency.  Remove from heat as soon as the consistency is perfect.

Toast the bread until golden and butter.  Cut into triangles and arrange on each plate.  Top with chicken and leeks.  Whoa la - S.O.S.

Notes:

* I completely forgot to get a lemon.  But I did have "Real Lemon Juice" in the fridge.  So I added about 2 tablespoons lemon juice to the chicken skillet.  
** Use real, unsalted butter.  Real butter contains the fats needed to merge with the flour and create a nice creamy sauce.  If you use salted butter, don't add too much when you season the leeks.
*** Don't use skim milk.  Just like the butter, there needs to be good fats or the sauce won't thicken.  If you want really creamy sauce use whole milk.

Chicken and veggies in skillet #1

Leeks!!!!

Leeks chopped and in skillet #2

Yummy chicken, veggies and broth

Week 11: Cauliflower Chicken

Source: My Mom (story below)

Overall Impression: All-time Favorite
It was ... comfort food from my childhood and now Jeremy and Jordan love it too!  

Cauliflower Chicken (aka Alugobi)
Time =  1 hour
Servings = 6

Ingredients:

1 large head cauliflower
canola oil
4 chicken breasts
1 cup rice
2 1/2 cup water
1 teaspoon beef bullion
1 1/2 teaspoon ground cumin
1/2 teaspoon salt

Directions:

Pour oil into a frying pan, with lid, until oil is 1.5 - 2 inches deep and heat over medium-high.  While oil is heating up, cut cauliflower into florets.  If some of the florets are big, cut in half.

Place cauliflower into hot oil.  Cook until golden brown - turn to make sure all sides golden.  Remove to paper towels to drain.  Discard oil and use a paper towel to wipe out the pan.  Place pan back on stove over medium heat.

Cut each chicken breast in half and place in pan.  Pour rice over and then water.  Add bullion, cumin and salt.  Then put the cauliflower back in the pan. 

Bring to simmer, then reduce heat to low and cover.  Let cook until all water is absorbed (about 20-25 min).

Story:

When my dad was in graduate school his roommate was from India.  One evening when my mom was visiting, his roommate made dinner for them.  My mom, being the great cook she is, was able to recreate it based on memory.

My whole childhood I grew up eating "cauliflower chicken" and loving it.  Then, many years later, my husband is working with a number of people from India. In the lunch room he smells what is clearly cauliflower chicken.  (You'll understand the distinct arroma if you make this dish.)  He asked the guy about the dish and was told it's called Alugobi.

Jordan loves this dinner and it makes great leftovers. 

Week 10: Chicken Gumbo

Source: Family Circle, October 2012

Overall Impression: Keeper
It was ... very easy and healthy.  I didn't even get a picture because it was devoured so quickly.  Jeremy said, "You can make this anytime."   

Chicken Gumbo
Time = 30 minutes
Servings = 8

Ingredients:

2 cups chicken broth
1 cup uncooked rice
2 tablespoons olive oil
2 chicken breasts, cut into 1" pieces
4 garlic cloves, diced
6 green onions, sliced, whites and greens separated
1 teaspoon dried oregano
1/4 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1 can (14 1/2 oz) diced tomatoes, undrained
1 package (8 oz) frozen okra, thawed
1/8 cayenne pepper*

Directions:

In a pot with a lid, bring chicken broth to boil.  Add rice, cover and cook until all liquid is absorbed.

Meanwhile, in a large skillet, heat olive oil over medium-high heat.  Add chicken pieces and cook until no longer pink on the outside, about 5 minutes.  Add garlic and scallions (white parts of the green onions).  Cook until fragrant, about 3 minutes.  Add oregano, cumin seeds, fennel seeds, salt and pepper.  Cook 2 minutes. Reduce heat to medium. Stir in tomatoes, okra and cayenne and bring to simmer.

When rice is done, stir into chicken mixture.**  Top with green onions.

Notes:

* Add some cayenne but wait until it's all mixed with the rice to taste and decide if you want more cayenne.  

** You may have to choose a bigger pot and put everything in there to stir.

Week 9: Chicken Pepperoni Pasta

Source: Cooking Light, February 2012

Overall Impression: Mambo Italiano!
It was ... easy, easy, easy!  And fast!  And full of flavor!  

Chicken Pepperoni Pasta
Time = 30 minutes
Servings = 8

Ingredients:

2 Tablespoons olive oil

4 chicken breasts, cut in half*

2 garlic cloves

handful pepperoni slices

1/4 teaspoon Oregano

salt and pepper

25.5 oz jar marinara sauce

2 cups uncooked penne pasta

1 cup shredded part-skim 

mozzarella cheese

fresh basil

Directions:

Preheat oven to 350 F.

In a large, oven-proof iron skillet, heat olive oil over medium-high heat.  Add chicken.  Cook on each side for 3-4 minutes or until slightly golden.

While chicken is cooking, peal and dice garlic.  Coarsely chop the pepperoni.  When you flip the chicken, sprinkle the garlic and pepperoni around the chicken.  Then sprinkle all with oregano, salt and pepper.

Pour marinara sauce over everything.  Put in the oven for 15 minutes.  

While the chicken is cooking, bring a large pot of salted water to boil.  Add the penne and cook to desired consistency.

After the chicken has cooked for 15 minutes, top with mozzarella.  Turn the oven from bake to broil.  Cook until the cheese just starts to brown - about 10 minutes.  Take out of oven and put basil leaves on.

Serve one piece of chicken and sauce over pasta.  While the chicken and pasta were cooking, I also made a quick garden salad with romaine lettuce, shredded carrots and cherry tomatoes.

Notes:

* You should have 8 pieces of chicken.  To save some money, use 8 chicken thighs instead of 4 chicken breasts.  

Week 8: White Chicken Chili

Source: Pinterest*

Overall Impression: Wow!
It was ... so easy and really, really delicious.  Now I get the hype on Pinterest.

White Chicken Chili
Time = 15 min active, 8 hours in slow cooker
Servings = 8

Ingredients:

3 chicken breasts or 6 chicken thighs
10.5 oz can diced tomatoes (undrained)
10.5 oz can kidney beans (undrained)
10.5 oz can corn kernels (undrained)
1 yellow onion, diced
1 green pepper, diced
18 oz package cream cheese
1 package ranch dressing dry mix
1 1/2 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
optional - 1 teaspoon chili powder

Directions:

Put everything in the slow cooker in the order listed.  Break up the cream cheese and make sure it's down into the liquid (so it will melt).  Cook on low for 8 hours.  Stir it well 30 minutes before serving to make sure the cream cheese is all melted and the chicken breaks up.

Yep it's that easy!

*Notes

Pinterest is the worst enabler for a recipe junkie like me.  It's endless looking through everyone's boards.  And I've been on a slow-cooker kick lately.  So, when the pins started blowing up with this "white chicken chili" recipe I knew I had to try it.

I can't really source the recipe to one person or site because I looked at no less than five variations before I came up with the combined recipe shown above.

Honestly I thought about how it would turn out on and off all day long.  It seems that most things that get a lot of hype turn out to seriously lack luster.    But when I opened the door at home and smelled the wonderfulness that was coming from the kitchen, I knew we were in for a treat!

Jeremy said "Wow!" after one bite.  After about 5 minutes Jordan said "Why are you two so quiet?"  Jeremy said "Don't bother me, I'm eating."

Week 7: Orzo with Tomato and Kale

Source: Cooking Light, October 2012

Overall Impression: "Ok, that's delicious" (direct quote from Jordan)
It was ... a perfect weeknight meal.  Easy, fast, yummy and leftovers!  I think this will be a new favorite around here.

Orzo with Tomato and Kale
Time = 30 min
Servings = 8

Ingredients:

1 Tablespoon olive oil

2 chicken breasts or 4 chicken thighs

1/2 large yellow onion*

1/4 teaspoon garlic powder

sea salt

fresh cracked black pepper

8 cups water

16 oz orzo*

2 large tomatoes

1/4 cup tomato paste

2 cup frozen kale, thawed*

1/4 teaspoon dried basil

1/2 cup crumbled feta cheese

Grated Parmesan cheese

Directions:

Heat olive oil in large skillet.  Use kitchen shears to cut chicken into bite size pieced; cut directly into the skillet.  Chop the onion and add to skillet.  Season with garlic powder, salt and black pepper.

Bring a large pot of water to boil.  Add orzo and boil for 8 minutes or until desired consistency.

While the orzo is cooking, chop tomatoes.  Add to chicken along with tomato paste, kale and basil - stir.  When orzo is done, drain and add to the skillet.  Mix thoroughly and remove from heat.

Stir in feta cheese.  Serve with Parmesan cheese for sprinkling.

*Notes

In my world, 99% of pasta dishes should have onion (and garlic).  The original recipe didn't call for it, so I added onion and I'm glad I did.  Provided some good flavor.

Orzo, for those who don't know, is rice-shaped pasta.  Jordan was skeptical that it was really, truly pasta until she took a bite.  Also, the original recipe called for 12 oz of orzo, but at the store all the bags and boxes of orzo were 16 oz (which equals one pound).  So that is what I used.

The original recipe called for fresh spinach.  I had forgotten to get spinach at the store but I did have frozen kale.  So I thawed it out.  I'm not sure anyone would know the difference.

Tip: Chicken Thighs are Cheap

Cheaper than chicken breasts anyway.  The ones in the picture were $2/lb less than the same brand chicken breasts and both were boneless and skinless.  In any recipe, you can replace one breast with two thighs and save some cash.  Once they are mixed into pad thai, chicken fried rice, curry, soup, etc. no one will even know.

Week 2: Egg Rolls

Source: Cooking Light (I have no idea what issue - I've had this recipe for years)
Overall impression: Delicious! Jordan wanted seconds.
It was ... work.  Since it took so much time to assemble I'll save this one for days when I'm not totally exhausted.  And it needs a side dish like stir fried veggies or steamed rice.

Egg Rolls
Time: 1 hr
Servings: 6

Ingredients
Olive oil (in a spray bottle)
2 bonless, skinless chicken breasts*
4 large carrots, peeled
1 garlic clove
1 small can water chestnuts
2 green onions, green parts only
1 14 oz can bean sprouts, drained
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon brown sugar
16 egg roll wraps

Directions
Coat the bottom of a large frying pan with olive oil and place on stove on medium-high heat.  Using kitchen shears, cut the chicken into bite sized pieces and add to frying pan.  Stir occasionally until chicken is no longer pink.

While the chicken is cooking, shred the carrots and dice the garlic clove.  Chop the water chestnuts. Slice the green onions. Add to frying pan along with the bean sprouts.  (You may need to add more olive oil to the pan.)  Cook for 5 minutes, stirring occasionally.

In a small bowl, whisk together cornstarch, water, soy sauce, olive oil and brown sugar.  Pour into frying pan.  Turn up heat and bring to boil, stirring constantly.  Turn heat down to medium and simmer for 2 minutes or until it thickens a little.  Turn off heat.

Spray a cookie sheet with olive oil.  Set up your work station with a cutting board or plate on the counter next to the frying pan and the cookie sheet next to or in front of the cutting board.  And preheat the oven to 475 F (that's hot!).

Working with one egg roll wrap at a time ... Set the wrap on a cutting board so that one of the corns is point towards you.  Spoon about 1/4 cup of the filling into the center of the wrap.  Bring the corner towards you over the filling and tuck under.  Fold the two side corners over.  Roll forward so that the folded parts are down.  Place on the cookie sheet.  Repeat until all the wraps are filled.

Spray the tops of the egg rolls with olive oil.  Bake for 10-15 minutes or until the tops are golden.  Remove and let cool 10 minutes before eating.  Seriously, they come out of the oven hotter than the sun! Serve with plum sauce or hoisin sauce for dipping.

*You can easily turn this into a vegetarian dish by replacing the chicken with firm tofu.  Drain the tofu and slice into bite sized pieces.  Add at the same time as the veggies.

Week 1: Chicken Not-Fried Rice

Source: Weight Watchers Online
Overall impression: Awesome! Family loved it!
It was ... easy, fast and cheap, but I modified it a little so it's not the low-fat, low-cal recipe that it once was

Chicken Not-Fried Rice
Time: 30 min
Servings: 4

Ingredients

2 cups water
1 tablespoon no-salt, real butter
1 teaspoon salt*
1 cup white rice
Olive oil in a spray bottle
2 boneless, skinless chicken breasts
2 large carrots, peeled
4 green onions, greens and whites
2 garlic cloves
2 eggs
1/2 cup frozen peas
3 tablespoons soy sauce

Pictured with roasted cauliflower (olive oil, sea salt, cumin)

Directions
In a sauce pan, bring water, butter and salt to boil.  Stir in rice and bring back to simmer.  Cover, reduce heat to low and let cook until all water is absorbed (about 20 minutes).

Meanwhile, coat the bottom of a large frying pan with olive oil.  Place on stove on medium-high heat.  Using kitchen shears, cut the chicken into bit sized pieces and place in frying pan.  Stir occasionally.

While chicken is cooking, shred the carrot and slice the green onions, keeping the white parts (called scallions) separate from the greens.  Peel the garlic and dice (or mince, your choice).  When the chicken is no longer pink, add the carrots, scallions and garlic to the pan.  (You may need to add a little more olive oil.)   Cook, stirring occasionally for 5 minutes or until chicken is done through.

Push the chicken, carrot, scallion, garlic mix over to half of the frying pan.  (If your frying pan isn't big enough, then remove the mixture to a plate.)  Add more olive oil and then the egg.  Scramble the eggs in the pan while cooking.  Then the egg is done, stir back in the chicken mixture and add the frozen peas.

Now the rice should be done.  Stir that in with the soy sauce.  Taste and decide if you want more soy sauce.

*If you are using butter with salt or a butter substitute then don't add the teaspoon of salt to the rice.