Arroz con Pollo

From SmittenKitchen: http://smittenkitchen.com/blog/2007/10/arroz-con-pollo/

Arroz Con Pollo (Cuban Chicken with Rice)
Adapted from Gourmet Magazine

Serves 8

Chicken
3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs

Rice
3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-ounce. bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 ounces)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips

Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.

Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice: – Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Deb note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I’d suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]

Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Do ahead: Chicken can be marinated up to 2 hours in advance.

Pumpkin Sage Pasta

Pumpkin Sage Pasta

http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta

Ingredients

  • 4 ounces whole-wheat pasta
  • ¾ cup vegetable broth
  • ¾ cup canned pumpkin
  • 1 to 2 tablespoons minced fresh sage
  • teaspoon pumpkin pie spice
  • Pinch of dried oregano
  • Pinch of red pepper flakes(optional)
  • Salt and pepper, to taste
  • Vegan Parmesan for garnish (optional)

Directions

  1. Cook pasta according to package instructions.
  2. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
  3. Taste, adding more sage if desired, plus salt and pepper to taste.
  4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
  5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

Whole Pumpkin Pie Soup

Because …. why not?

Whole Pumpkin Pie Soup

Total Time 2:15

4-6 Servings

Alton Brown

http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html

Ingredients

1 whole baking pumpkin, approximately 4 pounds, rinsed

2 teaspoons vegetable oil

1 tablespoon unsalted butter

1/2 small yellow onion, diced

1 teaspoon kosher salt

1 clove garlic, minced

1 small apple, peeled, cored, and diced

1 cup low-sodium chicken broth

1/2 cup heavy cream

2 ounces goat cheese

1 teaspoon fresh thyme leaves

Directions

Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Website: http://www.foodnetwork.com/recipes/anne-burrell/roasted-brussels-sprouts-with-bacon-recipe.print.html?oc=linkback

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 2 servings
Level: Easy

Ingredients
12 Brussels sprouts
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper flakes
1/4 cup pine nuts
2 slices slab bacon, cut into lardons
1 block Parmigiano-Reggiano

Directions
Preheat the oven to 400 degrees F.

Cut the Brussels sprouts in half lengthwise, from top to bottom.

Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.

Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.

While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.

Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.

Butternut Mac and Cheese

Webpage
http://thepioneerwoman.com

by Ree | The Pioneer Woman

Prep: 5 Minutes Level: Easy
Cook: 45 Minutes Serves: 12

Ingredients

  • 12 ounces, weight Macaroni
  • 1/2 whole Butternut Squash
  •  Olive Oil, For Drizzling
  • 2 whole Yellow Onions, Sliced
  • 8 Tablespoons Butter
  • 2 Tablespoons Flour
  • 2 cups Whole Milk
  •  Salt And Pepper
  • 2 cups Grated Sharp Cheddar
  • 1/2 cup Seasoned Breadcrumbs

Preparation

Cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.

Preheat the oven to 400 degrees. Carefully cut a whole butternut squash in half lengthwise. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. Roast it in the oven for 20 to 25 minutes until fork tender, watching it to make sure the surface doesn’t get burned (it should have some brown areas.) Store the other half of the squash in the fridge for another use. When the squash is roasted and tender, scrape out the flesh and mash it with a potato masher. Sprinkle it with salt and pepper and set it aside.

While you’re roasting the squash, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Stir occasionally, cooking the onions until they’re deep golden brown. Remove them to a plate and set them aside.

To the same skillet you used to cook the onions, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook it, whisking gently, for a couple of minutes or until slightly thick. Taste and adjust seasonings. You’ll probably want to add more salt!

Turn the heat to low and stir in the mashed butternut squash. When it is warmed, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.

Melt the remaining butter and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake it (I do it straight in the skillet!) at 400 degrees for about 15 minutes, or until the crumbs are golden and the edges bubbly.

Serve immediately!

Morning Steel Oatmeal

Morning Steel Oatmeal

Alton Brown

http://altonbrown.com/morning-steel-cut-oatmeal-recipe/

Ingredients

1 tablespoon butter

1 cup steel cut oats

1/4 teaspoon kosher salt

3 cups boiling water

1/2 cup whole milk

1/2 cup plus 1 tablespoon low-fat buttermilk

Optional

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 cup fruit such as blueberries or chopped peaches

Instructions

Place a medium saucepan over medium heat. Add the butter and when it’s melted add the oats and salt. Stir for 2 minutes or until the oats smell slightly toasty.

Add the boiling water and reduce heat to maintain a bare simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk, gently stir into the oatmeal and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk.

Taste before sweetening or adding any spices…who knows, you might like it.

Notes

I often add fruit to my morning oatmeal and I do so when I add the milks because I like the fruit to cook a bit…especially blueberries.

Tastes Like Lasagna Soup

Tastes Like Lasagna Soup

Paula Deen

http://www.foodnetwork.com/recipes/paula-deen/tastes-like-lasagna-soup-recipe.html

Ingredients:

1 pound ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

Directions:

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

Apple Peanut Butter Delights

Apple Peanut Butter Delights

http://thepioneerwoman.com/cooking/apple-peanut-butter-delights/

Prep Time: 5 Min

Cook Time: 15 Min

Ingredients:

  • 6 whole Whole Wheat English Muffins, Split
  • 1 cup Creamy Peanut Butter
  • 2 whole Apples, Cut Into Thin Slices
  • 1/2 cup Sugar
  • 2 teaspoons Ground Cinnamon

Instructions:

Preheat the oven to 350 degrees. 

Spread each English muffin half with about 1 tablespoon peanut butter. Lay slices of apple on top, overlapping and stacking a few.

Mix together the sugar and cinnamon, then sprinkle a teaspoon or two over each English muffin half. 

Bake them for 10 minutes, then broil (watch them constantly!) until the top is nice and bubbly and starting to caramelize. (You can sprinkle on a little more cinnamon sugar after the initial 10 minutes of baking if you want to add a little more!)

Allow to sit for 5 minutes, then serve!

Snickerdoodle Oatmeal

Baked Snickerdoodle Oatmeal

From Happy Herbivore Meal Plan

https://www.getmealplans.com/

serves 2

Ingredients:

  • 1 zucchini peeled & diced
  • 1 cup dry rolled oats uncooked
  • ½ cup soy or almond milk
  • 4 tsp pure maple syrup
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp molasses
  • cinnamon & sugar
  • 3 oz plain vegan yogurt

 

Directions:

  1. Preheat oven to 350F.
  2. Place zucchini in a food processor and pulse a few times.
  3. Add oats and pulse a few more times until very chewed up and almost combined.
  4. Add milk, maple, vanilla, baking powder, and molasses, whiz until a batter forms.
  5. Transfer mixture to two ramekins.
  6. Bake for 18-22 minutes, or until the top is no longer doughy.
  7. Sprinkle with cinnamon and sugar.
  8. Top with vegan yogurt or eat on the side.

Creamy Potato Curry

On deck this week –

http://www.forksoverknives.com/recipes/creamy-potato-curry/

This nourishing curry recipe has irresistible flavor and is the ultimate comfort food dish. It’s thick and creamy with just the right amount of spice.

From Plant-Based Katie

Instructions:

1. First, make sure your cashews are soaking in water. The longer they soak, the creamier the dish will be.

2. Place the potatoes and 2 cups of water in a large pot. Cover and bring to a boil, then add the onion and carrot. Reduce the heat to medium-low-medium and simmer, covered, for 10 minutes, stirring occasionally.

3. Add the cauliflower, curry powder, cumin, and coriander, and continue cooking, covered, for 15 minutes.

4. Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth, then stir the cashew cream into the pot.

5. Add the kale, peas, and garbanzo beans, and simmer for 5 minutes more, or until the potatoes are completely cooked and the kale is tender.

Notes:

If you want a more soupy consistency, then feel free to add extra water while cooking. If you want it creamier and richer, then you can double the amount of cashews.