Part 9 (1/2)

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 friends.h.i.+p, 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 Worcesters.h.i.+re 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, Worcesters.h.i.+re 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]