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Fast & Easy Dinner: Tender-Crisp Spring Braise

partysugar — Fri, 12 Mar 2010 08:00:12 -0800

This weekend we change the clocks! That means the days will be lighter and longer. To celebrate the upcoming arrival of Spring, make this uncomplicated meal, chock-full of tender vegetables. Crisp potatoes, baby carrots, and meaty mushrooms are combined with March's most beloved veggie, asparagus. Seared boneless chicken thighs provide heft and make this single-pot dinner one that's sure to become a family favorite. Check out the recipe when you read more.

Tender-Crisp Spring Braise
From Better Homes and Gardens

Ingredients

3 Tbsp. olive oil
8 oz. new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
cups mushrooms, halved (12 oz.)
1 large onion, cut in thin wedges
3 cloves garlic, peeled and sliced
1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs, cut into strips
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup reduced-sodium chicken broth
1 Tbsp. snipped fresh tarragon

Directions

In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once.
Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often.
Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
In the same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minutes or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

Serves 4.

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Feast on Slow-Cooker Corned Beef This St. Patrick's Day

YumSugar — Tue, 02 Mar 2010 15:00:20 -0800

Party and I have been really obsessed with crockpots lately. I thought we'd prepared just about every kind of meat dish there is (beef chili, Cuban chicken, short ribs, you name it) - until I came across a corned beef and cabbage recipe. It was so hands-off, I was convinced it would be too good to be true.

The result wasn't too good to be true, but it was admittedly way too easy. If you can chop vegetables and place them with meat in a bowl, then you can make a St. Patrick's Day spread of meltingly tender corned beef, braised cabbage, and root vegetables. Consider it your veritable pot o' gold - just remember not to peek! For the recipe, read more.

Sunday Slow Cooker: Spiced Chicken Stew With Carrots

YumSugar — Sun, 31 Jan 2010 06:30:51 -0800

Since most of you eat chicken a couple times a week, I thought I'd share a really basic slow cooker recipe that produces solid results.

This spiced carrot and chicken stew takes inspiration from the slow-braised tagines of North Africa, with flavors like cinnamon, cumin, cilantro, and golden raisins.

If you aren't crazy about chicken thighs, you can use chicken breasts. Serve over couscous or rice pilaf. Want the recipe? Then keep on reading.

Learn to Love: Parsnips

FitSugar — Wed, 16 Dec 2009 07:00:36 -0800

Depending where you live, having access to a variety of fresh produce can be hard during the Winter months. Thank goodness that root vegetables are in abundance though. These hearty vegetables hold up perfectly in comforting cold-weather dishes like stews, soups, and curries. And while most people are very familiar with carrots and potatoes, I've always been a sucker for parsnips - the neglected star of root veggies.

Parsnips look like a carrot that completely lost its orange hue. In terms of taste, they have the delicate flavors that are usually associated with root vegetables, but I find that a parsnip is sweeter than a carrot or potato. Nutritionally, it's a starchy veggie that's low in calories and is a good source of folic acid, vitamin C, and potassium. They also contain a decent amount of fiber and calcium too.

For me, cooking with parsnips is really easy because you can treat them pretty much the same way you do potatoes. I find that parsnips taste best roasted, especially when added to a Winter veggie medley because they add a nice sweetness to the dish. They also taste great diced in a stew or curry, or as a soup puree - especially when paired with cauliflower. For a little something different, add parsnips to your mashed potatoes or a gratin.

When shopping, look for medium-sized parsnips that are firm and blemish free. Raw parsnips can be stored for up to four weeks in your refrigerator. Pick some up at your local market this week! Tell me if you love the parsnip in the comments section below.

Time to Get the Carrots Glazing

YumSugar — Mon, 23 Nov 2009 16:15:48 -0800

Thanksgiving is one of my favorite holidays; however, eating the same dishes year after year can be a little monotonous, so this Thursday all the classics are getting a modern twist. Glazed carrots have always been an essential dish for my feast, but I crave more complex flavor. Pomegranate-balsamic glazed carrots fits the ticket perfectly.The sweet glaze combines honey, balsamic vinegar, and pomegranate juice. Topping the dish with fresh mint and a subtle touch of cayenne pepper balances the sweetness. Chopping the carrots requires some attention, but they can be prepped six hours ahead of time. This is a fast side dish and only requires about 20 minutes of cook time. Want a new glaze for your carrots? Then keep reading.

Glazed Carrots Two Ways - Beginner and Expert

YumSugar — Wed, 04 Nov 2009 05:50:07 -0800

It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.

The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.

If you're taking part in a beginner, budget-conscious, or fast Thanksgiving dinner, opt for a two-step recipe made of only four pantry ingredients. Alternately, add citrus for a side that has layers of complexity. Scope out both recipes after the break.

Move Over Cabbage, Jicama Takes Coleslaw

YumSugar — Mon, 06 Jul 2009 16:00:41 -0700

Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare - many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.

Healthy Cooking Tip: Cook Your Carrots Whole

FitSugar — Fri, 19 Jun 2009 13:16:55 -0700

Orange and sweet, carrots rank as one of my favorite foods. Recent research has revealed that the carrot, similar to the potato, retains more of its cancer-fighting nutrients when cooked whole.

The anticancer properties of carrots are enhanced by 25 percent when not chopped preboil. When you chop a carrot, you increase the surface area of the veggie, so more nutrients leach into the water when boiled. The researcher wholeheartedly believe that carrots taste sweeter when cooked whole, for the root veggies retain their natural sugars.

While steaming carrots is my cooking method of choice, I am not sure I will try to steam mine whole. Roasting whole carrots, on the other hand, is something I already do. How do you cook your carrots? Will you be cooking them whole from now on?

Fast & Easy Dinner: Couscous With Vegetables and Chickpeas

partysugar — Tue, 09 Jun 2009 06:50:13 -0700

Tonight, feed your family a healthy, filling salad. Inspired by Middle Eastern cuisine, this dish features the aromatic flavors of cumin and lemon. Roasting the vegetables adds depth, but you can achieve the same results by firing up the grill if you prefer.

Use the recipe loosely as a guide and toss whatever vegetables you have on hand with the couscous and beans. Interested in making this vegetarian meal? Get the recipe when you read more.

Couscous With Vegetables and Chickpeas
From Everyday Food

Ingredients

1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds), cored and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 ounces) chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby arugula

Directions

Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through.
Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.

Serves 4.

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Spice Up Your Summer With Chili-Rubbed Pork Tenderloin

YumSugar — Sat, 06 Jun 2009 08:00:01 -0700

It's a week into June, but judging by the number of San Franciscans huddled up in coats, you'd never have known it. Since it was too cold to be grilling and chilling outside, I opted for another meat-centric meal inspired by the fiery flavors of Southwestern cuisine.

This recipe calls for baby carrots and red jalapeños, but I didn't want to waste any of the resources I already had on hand, so I used conventional carrots and green jalapeños instead. Whatever ingredients you use, the end result is full of complex flavors. To make this for dinner, read more.

Spice-Rubbed Pork Tenderloin With Roasted Carrots
Adapted from Bon Appétit

Ingredients

Carrots:
2 pounds carrots, peeled, trimmed
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, thinly sliced
1 small jalapeño, seeded, coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt
Pork:
2 1- to 1-1/4-pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil

Directions

Prepare carrots

Prepare pork: Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6.

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