30 Min Chicken Tagine from Dream Destinations Night

Serves 4.   From The Best 30-Minute Recipe.

WHY THIS RECIPE WORKS:

In search of a shortcut that could put our chicken tagine recipe on the table in 30 minutes, we gave the chicken a head start by precooking it in the microwave. After trying a variety of powers and cooking times, we found the power and time combination that gave us what we were looking for: halfway cooked chicken that cooked through in the braising liquid in about 10 minutes. For the chicken itself, we most liked boneless, skinless chicken thighs, which were packed with flavor and had a very moist texture, for our chicken tagine recipe.

Tagines are meat stews that feature a blend of sweet and savory ingredients. The dish of chicken will be very hot coming out of the microwave—be sure to set it on a clean, dry surface or trivet, and be careful of hot steam when removing the plastic wrap. Serve the tagine over couscous or rice.

INGREDIENTS

• 2pounds boneless, skinless chicken thighs
• Salt and ground black pepper
• 2tablespoons vegetable oil
• 1onion , minced
• 2teaspoons garam masala (see note)
• 4garlic cloves , minced
• 2tablespoons unbleached all-purpose flour
• 1cup low-sodium chicken broth
• 1(14.5-ounce) can diced tomatoes
• 1/2cup dried apricots , quartered
• 1(15-ounce) can chickpeas , rinsed
• 2tablespoons minced fresh cilantro

INSTRUCTIONS

1. MAKING THE MINUTES COUNT: Immediately start the chicken in the microwave, then mince the onion. Measure out the flour and broth and chop the apricots while the onion cooks.
2. 1. MICROWAVE CHICKEN: Season chicken with salt and pepper and arrange in single layer in ­microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.
3. 2. SAUTÉ AROMATICS: While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 3. BUILD SAUCE: Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook until apricots begin to soften, about 5 minutes.
5. 4. SIMMER CHICKEN: Reduce heat to low and add microwaved chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.
6. 5. FINISH: Stir in cilantro and season with salt and pepper to taste. Serve.

Easy Weeknight Chili

INGREDIENTS

• 1(28-ounce) can diced tomatoes
• 2(15-ounce) cans beans ,(see note) rinsed
• 2 - 3teaspoons minced chipotle chiles in adobo sauce
• 2teaspoons sugar
• Salt and ground black pepper
• 2tablespoons vegetable oil
• 1onion , minced
• 3tablespoons chili powder
• 2teaspoons ground cumin
• 3garlic cloves , minced
• 1 1/2cups frozen corn , thawed
• 2tablespoons minced fresh cilantro

INSTRUCTIONS

1. 1. PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2. 2. HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
3. 3. SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 4. COMBINE AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
5. 5. FINISH CHILI: Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. 
   
   
   Notes:
   
   Target (east Pas) sells the chipotles in adobo sauce.  You use so little I end up freezing the rest of the can for later use.
   
   
   To make this more kid friendly: 
   Use only 1 TBS of chili powder or less.  I used 2 TBS chili powder on this night.  
   Omit the chipotles from the main pot and only add them to your individual bowls.  I feel the chipotles add a lot of the flavor and you don't want to miss out on them, so this is a good compromise.
   
   
   Meat Option:
   Add 1/2 a package of TJ's shredded BBQ chicken (precooked and by the cheese) or BBQ brisket/beef.  I've done both to use leftovers and it added a nice sweetness to the chili. 
   
   
   
   

White Chicken Chili

2 medium cans white navy beans or small beans, rinsed and drained
1 large onion, chopped
1 large clove garlic, minced
1 cube butter
1/4 c flour
3/4 c chicken broth
2 c half and half (or any kind of milk to make it lighter)
tabasco to taste (i used red pepper flakes)
1 1/2 tsp chili powder
1 tsp cumin
salt and white pepper to taste
2 roasted pasilla chiles, seeded and minced (or 2 4-oz cans of diced green chiles - not as good)
4-6 chicken breasts, lightly poached, cooled and cut into 1/2 inch pieces
1 1/2 c grated monterey jack cheese

In skillet, cook onions and garlic in 2 T butter until softened, NOT browned. put aside. In large dutch oven melt remaining butter over low heat and whisk in flour. Cook roux, whisking, for 3 min - do not brown - stir in onion and garlic mixture and gradually add broth and half and half, still whisking. bring mixture to boil and then simmer, stirring, 5 min until thickened. stir in drained beans and remaining ingredients and cook, stirring, over medium heat for 20 min.

serve with sour cream, cilantro, grated cheese, salsa, whatever - but the sour cream is most important - makes it 10x better.

yum!

Copycat Whole Foods salad (via epicurious)

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries (I used Trader Joe's dried orange cranberries)
1 cup toasted pecans, quartered
2 scallions, minced

Dressing:
3 tbsp canola oil
1.5 tbsp champagne vinegar (I used regular white wine vinegar)
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

Caprese Salad

Since my recipe involved a quick stop at Whole Foods, here is a homemade caprese salad recipe that I have tried and really liked:

Caprese Salad with Basil Vinaigrette Recipe
serves 4 as first course

4 large tomatoes, sliced into thick slices
1 pound fresh mozzarella, sliced into thick slices
1/2 cup loosely packed basil leaves
sea salt & freshly ground black pepper

For the Basil Vinaigrette
1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)
2 slices fresh chili pepper
1 cup loosely packed basil leaves, torn
2 tablespoons water
2 tablespoons good white wine vinegar
1 teaspoon kosher or sea salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

Recipe and image courtesy: steamykitchen.com : http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html

Corn Casserole

Corn Casserole

1 Can Corn

1 Can Cream Corn

6 oz. Cream Cheese

1/2 cube Butter

1/2 Chopped Onion

4 oz Can Diced Green Chiles

French Fried Onions (Optional)

Directions: Mix everything together and bake until hot 350 to 375 Degrees.

Midsummer's Macaroni

(from the most AWESOME cookbook EVER, "Macaroni & Cheese")

1 C pitted black Mediterranean olives, or 2/3 cup olivada (black olive paste) (* I used pitted Kalimata olives from Trader Joe's)
3 to 4 cloves of garlic, chopped (I minced through a garlic press-- easier)
3 T extra-virgin olive oil, or as desired
6 oz mild goat cheese, crumbled
1/2 tsp fresh thyme leaves or a pinch of dried thyme, crushed to bring out the flavor (if anyone needs fresh thyme, I have a TON growing in my front yard)
12 oz penne pasta
salt and freshly ground black pepper or red pepper flakes to taste

If using whole olives, whirl in a food processor until they are finely chopped and put in a bowl large enough for the pasta. Or put the olivada in the bowl. Mix in the garlic, olive oil, goat cheese, and thyme.

Cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and reserve a few spoonfuls of the pasta cooking water.

Toss the hot pasta into the oil, olive, and cheese mixture. Season with salt and pepper, and add a tablespoon or two of the hot cooking water, tossing it with the pasta to bind it with the sauce.

Eat right away!