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January 27, 2015 / mirostudios

Pollo alla Cacciatora

This is an old favourite – chicken cooked "the hunter’s way," which grants a certain amount of culinary licence. This, my, version is traditional enough, only speeded up and simplified. The only unexpected deviation lies in the addition of a can of cannellini beans. This, in effect, turns it into a quick, one-pot, all-inc supper. Having said that, I also adore it – as do my children – with plain steamed rice, as well. But whatever. When I cook this, I know I can count on getting tea on the table from scratch in comfortably under half an hour

Total Time: 30 min
Prep: 5 min
Cook: 25 min

Yield: 4 servings
Level: Easy

Ingredients

1 tablespoon garlic oil
1/2 cup pancetta cubes
6 scallions, finely sliced
1 teaspoon finely chopped fresh rosemary leaves
1 pound chicken thigh fillets, each cut into 4 pieces
1/2 teaspoon celery salt
1/2 cup white wine
1 (14-ounce) can chopped tomatoes
2 bay leaves
1/2 teaspoon sugar
1 (14-ounce) can cannellini beans, optional

Directions

Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.

Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.

Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.

Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

http://www.foodnetwork.com/recipes/nigella-lawson/pollo-alla-cacciatora-recipe.html

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January 18, 2015 / mirostudios

Slow-Cooker Curried Chicken With Ginger and Yogurt

Hands-On Time
15
minutes

Total Time
495
minutes

Other Time
0
minutes

Serves 6

Ingredients

1/3
cup
tomato paste

4
cloves
garlic, chopped

2
tablespoons
curry powder

1
tablesppon
grated fresh ginger

1
teaspoon
ground cumin

1

medium onion, chopped

2
pounds
boneless, skinless chicken thighs (about 10)

kosher salt and black pepper

1 1/2
cups
long-grain white rice

1/2
cup
plain whole-milk Greek yogurt

2

scallions, thinly sliced

Directions

  1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
  2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
January 18, 2015 / mirostudios

Chicken Curry in a Hurry

Hands-On Time
15
minutes

Total Time
35
minutes

Serves 6

Ingredients

1
cup
white rice

1 1/2
tablespoons
olive oil

1

small yellow onion, thinly sliced

2
teaspoons
curry powder

1/2
cup
plain yogurt

3/4
cup
heavy cream

1/2
teaspoon
kosher salt

1/4
teaspoon
black pepper

1

14.5-ounce can diced tomatoes, drained (optional)

meat from 1 rotisserie chicken, sliced or shredded

1/4
cup
fresh cilantro leaves, roughly chopped

Directions

  1. Cook the rice according to the package directions.
  2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
  3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
  4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
  5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
January 18, 2015 / mirostudios

Chopped Greek Salad with Chicken for Two

Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.

Makes: 2 servings, about 3 cups each

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

  • 2 1/2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3 cups chopped romaine lettuce
  • 1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip)
  • 1 medium tomato, chopped
  • 1/2 medium cucumber, peeled, seeded and chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup sliced ripe black olives
  • 1/4 cup crumbled feta cheese

PREPARATION

  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.

TIPS & NOTES

  • Tip: If you don’t have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
January 18, 2015 / mirostudios

Stir-Fried Noodles with Green Tea

Perfect for a hot summer’s night, baked tofu, bell peppers and scallions are stir-fried with udon noodles in this quick and easy dish. (cut open tea bags)

Makes: 4 servings

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

  • 8 ounces udon or whole-wheat noodles
  • 2 tablespoons canola oil
  • 1 teaspoon loose green tea leaves, preferably gunpowder (optional)
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 8 ounces flavored baked tofu, (see Tip), cut into matchsticks
  • 1 small red bell pepper, cut into thin strips
  • 1 small yellow bell pepper, cut into thin strips
  • 4 scallions, cut diagonally into 2-inch pieces
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly ground pepper

PREPARATION

  1. Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside.
  2. Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes.
  3. Stir in the noodles, scallions, soy sauce and vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold.
January 18, 2015 / mirostudios

Tofu & Broccoli Stir-Fry

We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.

Makes: 4 servings, 1 1/4 cups each

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

  • 1/2 cup vegetable broth or reduced-sodium chicken broth
  • 1/4 cup dry sherry (see Note) or rice wine
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 6 cups broccoli florets
  • 3 tablespoons water

PREPARATION

  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
January 18, 2015 / mirostudios

Seared Salmon with Green Peppercorn Sauce

A simple sauce of piquant green peppercorns, lemon juice and butter top this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.

Makes: 4 servings

Active Time: 15 minutes

Total Time: 15 minutes

INGREDIENTS

  • 1 1/4 pounds wild salmon fillet (see Tip), skinned and cut into 4 portions
  • 1/4 teaspoon plus a pinch of salt, divided
  • 2 teaspoons canola oil
  • 1/4 cup lemon juice
  • 4 teaspoons unsalted butter, cut into small pieces
  • 1 teaspoon green peppercorns in vinegar, rinsed and crushed

PREPARATION

  1. Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).