chicken with Arak

MY NEXT MAIN COURSE (I PLAN TO TRY IT SOON)

Here is a question: Can I use boneless, skinless  filets of chicken breast and cook these ingredients in a crock pot? My feeling is: why not?

ingredients

6 Tablespoons Arak (or Ouzo or Pernod)
4 Tablespoons olive oil
3 Tablespoons freshly squeezed orange juice
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons grainy mustard
3 Tablespoons light brown sugar
11/2 Teaspoons kosher salt
Freshly Ground Pepper
2 medium fennel bulbs cut lengthwise and then into quarters
1 2 pound organic or free-range chicken divided into 8 pieces
4 Clementines, unpeeled, sliced thin
1 Tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed
Parsley, to garnish

preparation

1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.
2. Preheat oven to 425 degrees. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven.
3. Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
4. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce.
5. Pour heated sauce over chicken. Garnish with parsley and serve.

Read More http://www.epicurious.com/recipes/member/views/ROASTED-CHICKEN-WITH-CLEMENTINES-ARAK-51179661#ixzz2OZpVHNJk

Artichoke Chicken in Crock Pot

Artichoke Chicken in Crock Pot

i made this(more or less) with my new crock pot and served it to Marjorie and Seth last night. plan to do it again next Friday. It was easy and very good!

12 ounces (336 g) mini baby carrots

8 small boneless, skinless chicken breasts

2 red  or orange or yellow peppers

8 ounces (225 g) sliced white cremini mushrooms

1 can (14 ounces, or 392 g) artichoke hearts, drained and halved

1 jar (6 ounces, or 168 g)

high-quality artichoke hearts marinated in olive oil, undrained

1 jar(6 oz) pesto

1/3 c  chicken broth

1/ 4 cup (60 ml) dry white wine

Juice and zest of 1/ 2 lemon 

 Scatter the carrots over the bottom of the slow cooker and place the chicken in one layer on top. Add the drained artichokes and pour the marinated artichokes and oil evenly over all. Pour in the wine, squeeze the lemon over all and add the zest.

cook on high for 2 to 3 hours, or on low for 3 to 4 hours, until the chicken is cooked through.  

Red lentil soup with brown rice

FAST red lentil soup

 30 minutes total! 

Saute:

2T olive oil
1 onion
3 shallots  (or another large onion)

1/2 tsp red pepper flakes

1 tsp cumin

Add to pot:

6 c  vegetable stock or water
1 and 1/3 c red lentils
1/2 c  raw brown rice
1 can diced tomatoes (with mild chilis or hot chilis or no chilis, your choice)

Cook on high til it boils, and then simmer for 20 minutes. 

Serve with chopped avocado, fresh lemon, cilantro, harissa

EDAMAME SALAD

1 cup quinoa
(3 cups) frozen edamame
 2 medium lemons
2 small ripe avocados
2 garlic cloves, crushed
2 bunches breakfast radishes, halved lengthways
1 cup small purple basil leaves
1 tbsp ground cumin
 1/3 cup olive oil
1/4 tsp chile flakes salt and black pepper

Ottolenghi, Yotam; Lovekin, Jonathan (2011-03-23). Plenty: Vibrant Vegetable Recipes from London's Ottolenghi (p. 228). Chronicle Books. Kindle Edition.

MORROCAN STEW

• 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1 cup French green lentils
• 3 bay leaves
• 2 whole garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon minced garlic
• 
  
• 1 tablespoon olive oil
• 1 teaspoon crushed hot chile flakes
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon minced garlic

• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 1 (8 ounce) can crushed tomatoes
• 1 (15 ounce) can chickpeas, drained
• 4 cups vegetable stock
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup plain yogurt (optional)
• 2 tablespoons chopped fresh mint (optional)
• 1/4 teaspoon cayenne pepper(optional)

Turkey Burgers from Jerusalem

Turkey/Zucchini Burgers from Jerusalem Cookbook

These are a new favorite!

Burgers:

1 lb ground turkey (all white meat)
1 large zucchini-  coursly grated
3 green onions, thinly sliced
1 large egg
2 tbs chopped mint
2 tbs chopped cilantro
2 crushed cloves of garlic
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp  cayenne pepper
1 tsp salt


Mix everything together in patties  and sear in a pan with a little oil. Serve warm or at room temp. Serve with this sauce---just mix those ingredients together and keep in refrig until needed.


 Sauce:

1 cup greek yogurt
1 Tbl  za'atar
1 tsp grated lemon zest
1 Tbl fresh squeezed lemon juice
1/2  tsp salt
1/2 tsp pepper
1 small clove garlic

Dec 1, 2012 dinner with Halliwells

Tabouli w. melted feta

Sweet potato soup. With pumpkin seeds

Chicken with olives, rice,  ricotta mushroom, arugula salad

Berries and cannoli