Fruits/Vegetables

Slow-Cooker Chicken with Cashews

I had a long and amazing weekend in Mississippi for a wedding and my diet was out the window.  I’m not easily tempted by southern food because most of it can be fried and I really try not to eat fried food (with the exception of French fries of course, which would be one food I would want on a deserted island).  So considering nearly every meal outside of the wedding was eaten in a restaurant or delivered from a pizza place, I have to get back on track.  And that means chicken and vegetables like usual.  This Slow-Cooker Chicken with Cashews is an easy way to get both while I rest and recover from a crazy weekend.

Chunks of boneless, skinless chicken breast and baby carrots cook for a little over three hours on high in a slow-cooker with soy sauce and chicken broth until soft and tender.  Red pepper and pineapple tidbits are added with a little more soy sauce, pineapple juice and cornstarch and cook another twenty minutes until warm.  Cashews are added for the last ten minutes of cooking while the sauce thickens.  My chicken was fork tender and fell apart (in a good way) while cooking and the veggies were all fresh and crisp.  I’m not the biggest lover (at all) of cooked carrots but I really loved the color they added to this dish.  I didn’t eat this with rice and just enjoyed the chicken and veggies by themselves which was a fantastic, hearty dish.  Thank goodness for the slow-cooker because I still need more horizontal time while I recover from Mississippi.

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Stir together chicken, carrots, broth and 2 tablespoons soy sauce in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

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Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

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In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Family Circle magazine

Broccoli with Walnut Romesco Sauce

This week has been brutal for me.  Normally, I would be in Vegas right now for March Madness with my girl friends playing blackjack and betting on NCAA basketball but instead I’m home nursing a stupid cold and having a rough week at work.  After going to Vegas for 10+ years every March, this year we passed on the trip in order to go to our friend’s stepson’s wedding in Mississippi next weekend.  And although we will have a great time down south, it’s killing me not to be in Vegas.  Instead of drinking too much, not eating enough and winning and losing, I’ve been staying away from alcohol and eating healthy.  One tasty dish I’ve made is Broccoli with Walnut Romesco Sauce.

Steamed broccoli is served with a quick puree of garlic, olive oil, roasted red peppers, walnuts, water, and tomato paste.  Smoked paprika, ancho chile powder, and sherry vinegar add additional layers of flavor that pack a punch and keep this sauce interesting.  I only used a fraction of the olive oil called for to keep calories down and was happy that this sauce wasn’t too oily.  In fact, this sauce reminds me of my favorite dip I have ever made (and now my go-to dip), Roasted Red Pepper Dip.  This sauce is versatile too.  Add a dollup to some chicken, on your burger, or mixed in with your favorite tomato sauce for a flavorful pasta dish.  I’m happy to tell you about this sauce because it’s so good but I wish I wasn’t able to because I was too busy gambling right now.  I’m looking forward to Mississippi but it looks like I’ll also need a trip to Atlantic City soon.

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Saute garlic cloves in olive oil over medium heat, 3 minutes.

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Puree with jarred roasted red peppers (drained),  walnuts, water, tomato paste, sherry vinegar, smoked paprika, salt and ancho chile powder.

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Serve with steamed broccoli.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food Network magazine

Roasted Potatoes with Arugula-Pistachio Pesto

I can’t help it but I love the Olympics. As much as it reminds me of how amazingly physically inferior I am to other people, I still love to root for my country and feel one with other Americans.  That being said, part of me is sad to see it end but happy to see it go. Two weeks is just long enough before some of us are ready to get back to regular programming of Chicago Fire and Grimm. Unless you are like me and have already jumped on the Netflix bandwagon and have devoured the entire second season of House of Cards only a day after the episodes were released. I have no self control. But that’s what happens when Netflix releases the whole season at once…it’s like letting a kid run wild in the Hershey chocolate factory.  Um…when will the third season be coming out? Anyone? I’ve officially tortured myself.  Anywho…at some point between watching the Olympics and my gazillionth episode of House of Cards, I have made these Roasted Potatoes with Arugula-Pistachio Pesto. Luckily, they were easy and not very time consuming.

Roasted fingerling potatoes are tossed in a quick, simple and tasty pesto made of peppery arugula and salty pistachios. Parmesan cheese, lemon juice and garlic help round out the flavors in this pesto which was so good, I used leftovers to top a turkey burger. This pesto would be good on nearly anything – any sandwich, any salad, any French fry, or any random vegetable.  I don’t eat potatoes much but when I eat them like these, I wonder why. These potatoes were amazing. I actually couldn’t wait until my next meal to eat them again. Sad but true. Please, try these.

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Place a jellyroll pan in oven. Preheat oven to 400°F. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well.

Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400°F for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

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Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

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Combine arugula mixture and hot potatoes in a medium bowl; toss well.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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