Tag: Chicken Stock

Slow Cooker Butter Chicken

As someone who does her best to cook a bunch of meals over the weekends to eat during the week, my slow cooker is one of my most used appliances. I recently tried to move it into a closet to declutter my kitchen, but I keep asking my husband to help me retrieve it so often that he’s questioning its removal from our counter top.

One of my favorite takeout meals is Butter Chicken, so I wanted to learn how to make a version at home.

I based this recipe off a recipe from NY Times food, but adjusted it for the slow cooker, because we all know how much I love a slow cooker recipe. My version makes about 8 servings.

Ingredients:

  • 1 ½ cups Greek yogurt
  • Juice and zest of 1 lemon
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 lbs boneless skinless chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 1 ½ tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • Salt and pepper, to taste
  • 1 cup chicken stock
  • 1 ½ cups cream (or coconut milk, if desired)
  • 1 tablespoon tomato paste
  • 1/4 cup ground almonds (or almond flour)
  • Cilantro, for garnish
  • 3 cups cooked rice, for serving

Continue reading Slow Cooker Butter Chicken

Red Lentil and Butternut Squash Soup

It’s most certainly soup season!

My husband says he doesn’t like soup, but he honestly just doesn’t like thin broth soups, like traditional chicken noodle soup. So I’m always in search of soup recipes that are thicker based — not necessarily from cream. Pureed vegetable soups have become a favorite in my house!

This recipe from Saveur for Red Lentil and Butternut Squash Soup mentions that it originates from Palestine, but I haven’t been able to find a similar butternut squash and red lentil soup to confirm that. No matter where this recipe originally comes from, the result is a perfect colder weather soup- creamy, filling, with a little bit of heat!

Ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 3 medium carrots,  chopped
  • 2 stalks celery, chopped
  • 1 medium white onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes
  • 1 pound peeled, seeded, and chopped butternut squash
  • salt and pepper, to taste
  • 6 cups chicken stock (or vegetable stock to make vegetarian/vegan)
  • 1 cup red lentils
  • Paprika, for garnish
  • Lemon wedges, for serving

Continue reading Red Lentil and Butternut Squash Soup

Coconut and Turmeric Chicken Curry

I came across a recipe for Sri Lankan Coconut and Turmeric Chicken Curry a while back, but was unable to find all of the ingredients to actually make it. (Curry leaves are difficult to come by near me!)

Recently, I just gave up and decided to make it with some substitutions.

This recipe from Delicious.com, even with my adjustments, is so fantastic that I can only imagine how good the original is!

Ingredients:

  • 1 medium white onion, roughly chopped
  • ~1 1/2 inch piece ginger
  • 3 garlic cloves, crushed
  • 1 small jalapeno, seeds and membranes removed
  • 8 boneless skinless chicken thighs
  • 4 tablespoons coconut oil, divided
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 3 cardamom pods, smashed
  • 1 piece of cinnamon
  • 2 whole cloves
  • 3 bay leaves
  • 1 (13.5 oz) can coconut milk, well shaken
  • 1 cup chicken stock
  • 2 tablespoons cashews, finely chopped, plus extra to serve
  • the zest and juice of 1 lime
  • Coconut flakes, and sliced scallions, to serve

Continue reading Coconut and Turmeric Chicken Curry

Slow Cooker Spring Lamb Stew

I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.

Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.

This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
  • 1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 2 garlic cloves, peeled and minced
  • 1/2 pound shallots, peeled and quartered
  • 1 pound baby new potatoes
  • 1/2 pound carrots, peeled and cut into bite-sized pieces
  • 2 cups red wine
  • 2 cups tomato puree
  • 2 cups low-sodium chicken stock
  • 2 tablespoons fresh oregano leaves
  • 1 cup frozen peas
  • 1 tablespoon red wine vinegar
  • whole milk Greek yogurt, to serve
  • chopped mint, for garnish
  • drizzle of olive oil, if desired
  • salt and pepper, to taste

Continue reading Slow Cooker Spring Lamb Stew

Curried Butternut Squash and Apple Soup

I love how comforting a good bowl of soup can be in cold weather, plus soup recipes, including this recipe for Curried Butternut Squash and Apple Soup, are typically super easy to make!

I try to keep my freezer stocked with a bunch of different soups to enjoy on nights that I just don’t feel like cooking.

The use of curry in this Cooking Light recipe for Curried Butternut Squash and Apple Soup makes for a nice warm tasting soup.

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make dairy free)
  • 1 tablespoon olive oil
  • 1 medium leek, chopped
  • 1 granny smith apple, peeled and chopped
  • 1 tablespoon Madras curry powder
  • 1/2 cup dry white wine
  • 2 lbs pre peeled, pre cut butternut squash
  • 4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons apple cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • coconut milk, to taste
  • 1/2 cup julienne-cut granny smith apple

Continue reading Curried Butternut Squash and Apple Soup

Turmeric Chicken and Chickpea Soup

As the weather turns cooler, it seems like everyone around me is fighting a cold. My husband is currently feeling a bit under the weather, so I wanted to make him a nice comforting soup. Cooking Light had this recipe for Turmeric Chicken and Chickpea Soup in their November magazine and their timing is impeccable!

This soup is packed with antioxidant-rich ingredients including turmeric, ginger, and garlic. It also substitutes in chickpeas for noodles for added texture and fiber.

The chicken broth in the recipe is further enhanced with the addition of coconut milk at the end.

Even better, this soup comes together really quickly, and has a bunch of ingredients that you may already have on hand in your fridge and pantry.

Ingredients: (serves 6)

  • 1 tablespoon olive oil
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 large red bell pepper, seed and membranes removed, chopped
  • 1 medium onion, chopped
  • 2 teaspoons ground turmeric
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 4 cups unsalted chicken stock
  • 1 (15 oz) can unsalted chickpeas, rinsed and drained
  • 1 cup canned light coconut milk
  • 1/2 cup torn fresh basil
  • the juice of one 1 lime

Continue reading Turmeric Chicken and Chickpea Soup

Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!

This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.

Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.

And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!

This recipe is from Simply Recipes.

Ingredients:

Chicken Stew:

  • 2 medium yellow onions, chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 5 tablespoons pomegranate molasses (recipe below)
  • 1/2 pound walnut halves (about 2 cups)
  • 2 lbs boneless skinless chicken breasts, cut into bite size pieces,
  • 2 cups chicken stock
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground black pepper
  • Salt
  • 1/2 cup fresh pomegranate seeds, for garnish
  • chopped fresh parsley, for garnish

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

Cowboy Style Beef Ragout

Sometimes, you just need comfort food. And what is more comforting than a thick tomato meat sauce over polenta, or Cowboy Style Beef Ragout?

This recipe adapted from Cooking Light is reminiscent of Sloppy Joe’s, but is a bit more grown up.

I made a batch of this for my husband to thaw and eat on nights that I work late. Just heat and serve over polenta or egg noodles.

Ingredients:

  • 1 cup unsalted chicken stock
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • 1 pound 90% lean ground sirloin
  • 1 tablespoon reduced-sodium Worcestershire sauce
  • 1 teaspoon black pepper, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 sliced green onions, white and green parts divided
  • 1/2 cup frozen pearl onions, thawed
  • 3 cups strained tomatoes
  • 1 tablespoon unsalted ketchup
  • 1 tablespoon chopped fresh chives

Continue reading Cowboy Style Beef Ragout

Orzo with Crispy Pancetta and Chives

You can never have too many quick side dishes to help complete a meal. This one comes highly recommended by my husband; the first time I made it, I didn’t even get a taste because he gobbled up all of it before I could!

I changed the original recipe slightly because I was feeling particularly lazy and found diced pancetta in my supermarket. Everything else I kept the same.

Ingredients:

  • 2 1/2 ounces diced pancetta
  • 3/4 cup uncooked whole-wheat orzo (rice-shaped pasta)
  • 1 3/4 cups unsalted chicken stock
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh chives, plus more for garnish

Continue reading Orzo with Crispy Pancetta and Chives

Orzo Pasta with Peas Lemon and Feta

I am SO ready for spring! Around this time every year, I tend to start making more “springy” recipes in the hopes that the weather picks up on my strong hints for warmer weather. And what are more spring than peas?

This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.

In this recipe, Kirtharoto (or orzo pasta) is cooked in a chicken stock, tossed with fresh herbs and citrus, and topped with feta cheese. This simple recipe is on the table in under 30 minutes too!

 

Ingredients:

  • 3 cups unsalted chicken stock or vegetable stock to make vegetarian
  • 4 tablespoons olive oil
  • 5 garlic cloves, thinly sliced
  • 8 ounces orzo
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup white wine
  • 1 (16 oz) bag frozen green peas, thawed
  • 7 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh tarragon, chopped
  • the juice and zest of 1 lemon
  • 3 tablespoons chopped fresh dill
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

Continue reading Orzo Pasta with Peas Lemon and Feta

Chicken Agrodolce with Creamy Polenta

Happy New Year! Our unseasonably warm weather seems to have left with 2015, and colder temperatures are here to stay for a while. This recipe for Chicken Agrodolce with Creamy Polenta from Cooking Light’s December 2015 issue is great for cold nights — it’s comforting without being too heavy.

Agrodolce means “sweet and sour” in Italian. In this recipe, the golden raisins provide the sweetness while the red wine vinegar adds a touch of sour flavor to the sauce. The chicken thighs are simmered in the sauce and served with a creamy polenta to soak up the flavors.

Ingredients:

  • 3 cups 1% low-fat milk
  • 2 1/3 cups unsalted chicken stock, divided
  • 1/2 teaspoon kosher salt, divided
  • 2/3 cup cornmeal
  • 1 1/2 teaspoons olive oil
  • 4 (6-ounce) bone-in skin-on chicken thighs
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped garlic
  • 1/4 cup golden raisins
  • 2 tablespoons red wine vinegar
  • 1 ounce pitted green olives, sliced
  • 1 tablespoon chopped fresh flat-leaf parsley

Continue reading Chicken Agrodolce with Creamy Polenta

Beer and Cheddar Soup with Grilled Polska Kielbasa

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I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.

 

When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.

 

 

Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.

 

 

Ingredients:

  • 4 tablespoons salted butter
  • 1 leek, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1/2 cup flour
  • 4 cups low sodium chicken stock
  • 12 oz Oktoberfest beer
  • 1 1/2 cups half and half
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked hot sauce (can also use liquid smoke)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 12 oz extra sharp yellow cheddar cheese, shredded
  • 1 Hillshire Farm® Polska Kielbasa
  • the juice of 1 lemon, optional
  • olive oil for drizzling, optional
  • chives, finely chopped, for garnish

Continue reading Beer and Cheddar Soup with Grilled Polska Kielbasa

Lemon-Browned Butter Cod with Hazelnut Pilaf

Have you ever made an Armenian-style pilaf? This style of pilaf adds toasted spaghetti or other noodles to the rice. This recipe for a Browned Butter Hazelnut Pilaf is really stellar. The cod recipe that goes along with it is also tasty, but the real star is the pilaf. The recipe, from the latest Cooking Light, is a quick meal, so it’s great for something a little different for a weeknight dinner!

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil, divided
  • 2 ounces uncooked thin spaghetti, broken into 2-inch pieces
  • 1 cup unsalted chicken stock
  • 1/2 cup uncooked basmati rice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup chopped toasted hazelnuts
  • 4 (6-ounce) cod fillets
  • the juice of one lemon
  • 4 lemon wedges (optional)

Continue reading Lemon-Browned Butter Cod with Hazelnut Pilaf

Pulled Pork Lettuce Wraps

I am a carb fanatic — I’d eat pasta with some day-old bread every single day if I could. But on really hot summer days, sometimes you need something that feels lighter while still filling you up. Cooking Light’s Pulled Pork Lettuce Wraps are a nice filling meal that are perfect on warm days; pulled pork is wrapped in Boston Bibb lettuce rather than added to a roll. The result is a super yummy and crunchy dinner!

I use my slow cooker year-round and this adaptation is no exception. Slow Cookers are such a simple way to get an awesome meal on the table in no time. Plus, it gives your oven a break!

 

Ingredients:

  • 2 tablespoons sugar
  • 2 1/4 teaspoons kosher salt
  • 1 white onion, quartered
  • 1 (2 1/2-pound) boneless pork shoulder, trimmed
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons sherry
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted chicken stock
  • 1 tablespoon gochujang (Korean chile paste) (gluten free is available)
  • 1 1/2 teaspoons low-sodium soy sauce (or coconut aminos to make gluten free)
  • 1/4 cup thinly sliced green onions
  • 30 Boston lettuce leaves (about 2 heads)
  • 1 cup thinly sliced radishes
  • Lime wedges (optional)

Continue reading Pulled Pork Lettuce Wraps

Steamed Mussels in Saffron Broth

I am so excited to share this dish for Steamed Mussels in Saffron Broth with you for a few reasons:

  1. I love mussels and am always looking for a new recipe to add to my rotation
  2. This recipe looks fancy pants because it has saffron in it
  3. BUT  it’s really simple to make!

 

 

This is actually yet another recipe sent my way through the Cooking Light Diet plan. (That plan is on a roll. The menus are amazing!)  They suggest serving it with an easy rice noodle mixture but if you’re feeling a little more carb-y, you could serve this with day old bread, over rice, or with pasta.

 

This sauce is amazing.  I actually packaged up the leftover broth to use to make rice the next day. Why yes, I did love it THAT much.

 

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1/4 teaspoon saffron threads, crushed
  • 3 tablespoons tomato paste
  • 2 tablespoons whipping cream
  • 1 (8-ounce) bottle clam juice
  • 1/4 cup chicken stock
  • 2 pounds mussels, scrubbed and debearded

Continue reading Steamed Mussels in Saffron Broth

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