Chicken Stir-Fry Recipe

Ingredients

* 2 tablespoons dark sesame oil, divided
* 2 garlic cloves, finely minced
* 2 pounds chicken breasts, skinless and boneless
* 1 head broccoli, stems removed
* 1 dozen mushrooms, sliced
* 3 carrots, peeled and julienned
* 1/4 pound green beans, diced
* 1 head bok choy, chopped

Directions

Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.

The Ultimate Roast Chicken Recipe

Ingredients

• 1 (5 1/2 pound) free-range chicken
• 1/2 bunch each fresh oregano, thyme, and parsley
• 1/4 pound unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 1 orange, halved
• 1/2 head garlic
• 1 medium white onion, halved, plus 1 onion
• 6 strips smoked bacon
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/4 cup dry sherry
• Serving suggestion: roast potatoes, watercress and gravy.

Directions

Preheat oven to 425 degrees F.

Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.

Difficulty: Easy

Vegetable Meatloaf with Balsamic Glaze Recipe

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 small zucchini, finely diced
* 1 red bell pepper, finely diced
* 1 yellow bell pepper, finely diced
* 5 cloves garlic, smashed to a paste with coarse salt
* 1/2 teaspoon red pepper flakes
* Kosher salt and freshly ground pepper
* 1 large egg, lightly beaten
* 1 tablespoon finely chopped fresh thyme
* 1/4 cup chopped fresh parsley
* 1 1/2 pounds ground turkey (90 percent lean)
* 1 cup panko (coarse Japanese breadcrumbs)
* 1/2 cup freshly grated Romano or Parmesan cheese
* 3/4 cup ketchup
* 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Photograph by Con Poulos

Green Herb Hummus Recipe

Ingredients

* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 clove garlic
* 2 tablespoons tahini
* 1/4 cup fresh parsley leaves
* 6 fresh basil leaves
* 1 medium scallion, chopped
* 1 tablespoon chopped fresh dill
* 1 teaspoon honey
* 1 tablespoon fresh lemon juice
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon kosher salt
* 1/3 cup extra-virgin olive oil
* Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips

Directions

Place ingredients in a food processor fitted with a steel blade and pulse until smooth.

Serve with dippers.

Green Bean Salad Recipe

Ingredients

* 1 1/4 pounds thin green beans, trimmed
* 1 shallot, minced
* 3 tablespoons balsamic vinegar
* 1/4 cup olive oil
* Kosher salt and freshly ground black pepper
* 3 ounces mixed baby greens
* 1 pint cherry tomatoes, sliced in 1/2
* 1/4 cup fresh basil chiffonade
* 1/4 cup shelled, salted and roasted pistachios
* 6 ounces crumbled feta cheese

Directions

Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.

In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.

Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.

Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.

Barefoot Carrot Salad Recipe

Ingredients

* 1/3 cup golden raisins
* 1 pound carrots
* 2 tablespoons freshly squeezed lemon juice
* 1/4 cup sour cream
* 1/4 cup mayonnaise
* 3 tablespoons sugar
* 1/2 teaspoon salt
* 1/3 cup diced fresh pineapple

Directions

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Snap Pea and Cucumber Salad Recipe

Ingredients
Salad:

* 1 pound sugar snap peas, trimmed
* 2 small Persian cucumbers, unpeeled, thinly sliced
* 1 cup (about 1/2 pint) cherry or grape tomatoes, halved
* 1/4 cup chopped fresh dill

Dressing:

* 2 tablespoons fresh lemon juice (from 1/2 large lemon)
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon lemon zest
* Kosher salt and freshly ground black pepper

Directions

For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.

For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss until coated.

Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

Escarole with Pine Nuts Recipe

Ingredients

* 1 tablespoon olive oil
* 1/4 cup thinly sliced shallots
* 3 cloves garlic, minced
* 1 head of escarole (about 1 pound), washed, dried and coarsely chopped
* 1/2 cup low-sodium chicken broth
* 1/4 teaspoon chili flakes
* 2 tablespoons balsamic vinegar
* Salt and freshly ground pepper
* 1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown

Directions

Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.

Per Serving

Calories 130; Total Fat 10 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 3.5 g) ; Protein 4 g; Carb 9 g; Fiber 4 g; Cholesterol 0 mg; Sodium 40 mg

Excellent source of: Vitamin A, Folate, Vitamin K, Manganese

Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

Quinoa and Purple Potato Salad Recipe

Ingredients

* 12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces

Quinoa:

* 4 cups low-sodium chicken broth
* 2 cups quinoa
* 3 cloves garlic, peeled and smashed
* 2 cups (8 ounces) frozen peas, thawed

Dressing:

* 1/2 cup pitted medium black olives
* 1/3 cup chopped fresh oregano leaves
* 1/4 cup extra-virgin olive oil
* 1/4 cup agave nectar
* 3 tablespoons fresh lime juice (from about 2 to 3 large limes)
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.

For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.

For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.

Pour the dressing over the quinoa and toss well until coated.

Cook's Note: The potatoes can also be steamed in a steamer basket for 15 minutes until tender.

Lady and Sons Chicken Pot Pie Recipe

Ingredients

* 4 sheets frozen puff pastry
* 1 egg, beaten
* 4 chicken breast halves, or 2 cups leftover cooked chicken
* Seasoned salt and pepper
* 2 tablespoons cooking oil
* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic
* 1/2 small yellow onion, minced
* 1 cup frozen green peas, cooked
* 1 cup chopped cooked carrots
* Pinch fresh grated nutmeg, optional
*
* Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Chicken and Dumplings Recipe

Ingredients
Chicken:

    * 1 (2 1/2-pound) chicken, cut into 8 pieces
    * 3 ribs celery, chopped
    * 1 large onion, chopped
    * 2 bay leaves
    * 2 chicken bouillon cubes
    * 1 teaspoon House Seasoning, recipe follows
    * 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

    * 2 cups all-purpose flour
    * 1 teaspoon salt
    * Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew
House Seasoning:

    * 1 cup salt
    * 1/4 cup black pepper
    * 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups