Roasted Chicken with Lemons and Thyme

I found this in the Melaleuca magazine November 2010 p.49

"Paprika, lemon and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. To roast, add lemons to the roasting rack during the last 20 minutes of cooking time.

You'll need:
6 pound roasting chicken
2 tsp Hungarian paprika
2 tbsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 lemons
cooking spray
1 tsp olive oil
2 tbsp all purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat free, less-sodium chicken broth
1 tsbp fresh lemon juice
2 tsp sugar
lemon slices (optional)
Thyme sprigs (optional)

Preheat oven to 425
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at the neck loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine paprika, 1 tablespoon thyme, 1/2 tsp salt, 1/4 tsp pepper, rub under loosened skin
Thinly slice 1 lemon, arrange slices under skin. Cut remaining lemon into quarters, place lemon quarters inside chicken cavity. Add remaining thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. cover with aluminum foil. Back 425 for 30 minutes.

uncover and bake 50 minutes or until thermometer read 165


Transfer chicken to cutting board. Cover with foil and let stand 15 minutes before carving.

GRAVY
Place a plastic bag in a 2 cup glass measure. Pour drippings into bag let stand 10 minutes. Fat will rise to the top.  Seal bag, snip off corner of bag. Drain drippings into measuring cup stopping before fat layer reaches opening. Discard fat.

Place drippings on stove top over medium heat. Sprinkle flour into pan.  Add wine bring to boil.  Stir constantly with whisk.  Add drippings, broth juice, sugar, pepper, salt to pan. stir constantly with whisk until thickened. remove from heat.

Remove skin and lemon slices from chicken. remove lemon wedges from cavity - discard.  Carve chicken, arrange on serving platter. Serve with gravy.

Roasted Butternut Squash and Shallot Soup

I found this recipe in the Melaleuca Leadership in Action magazine November 2010


"Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper."

Makes 6 servings

You'll need:
4 cups cubed peeled butternut squash
1 tbsp olive oil
1/4 tsp salt
4 large shallots, peeled and halved
1 piece peeled fresh ginger, thinly sliced
2 1/2 cups fat free low-sodium broth
2 tbsp fresh chives


Preheat oven to 375

Combine first 5 ingredients in a roasting pan, toss well. Bake for 50 minutes, stirring occasionally. Cool for 10 minutes.

Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into saucepan.

OR

I just put in a pot with the broth, on medium heat and start squishing it with a potato masher - that's if you don't mind a few lumps.

Cook on medium heat for 5 minutes or until heated. Top with chives, if desired.

This would also be tasty topped with sour cream - a tip I got from Carrie Nowlin fellow Motivated Mom.

Vegetarian Penne

I found this one on All Recipes

 I added extra firm tofu to mine...no squash or mushrooms (didn't have any)

I also used fresh parsley instead of dried and used that as a garnish as well.

Ingredients

• 2 cups uncooked penne or medium tube pasta
• 1/3 cup finely chopped onion
• 1 small yellow summer squash, sliced
• 1 small zucchini, sliced
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 cup heavy whipping cream

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Chunky Chicken Chili

I made this dish on Sunday and it was delicious.  It was pretty quick for a chili as well, only took about 30 minutes.  You can however let it simmer and even sit in the fridge overnight in order to get the full flavour of the spices.

You'll need:
Oil
1 onion - Chopped
2 sweet peppers, chopped
2 cloves garlic, minced
1 lb skinless, boneless chicken cut into 1" chunks (or you can use leftover chicken)
Can diced tomatoes (I used fresh tomatoes chopped up)
1 can black kidney beans - drained & rinsed well (I didn't have any so didn't use this)
1 tbsp chili powder (I like more so I put 2 Tbsp)
2 tsp dried oregano (again I like more so I put 3 tsp)
1 tsp ground cumin (you get the idea I put 2 tsp)
1/2 tsp salt (I left this out)
pinch cayenne pepper (again I added 2 pinches)
2 bay leaves (I forgot to get these so I didn't use them but VERY good idea)
1/3 cup chopped cilantro (I didn't use this either)


I added some potatoes to mine. boiled and cut into chunks.

1. Heat oil in a pot - add onions, peppers and garlic.  Cook for about 5 minutes.  Add chicken, cook until no longer pink.


2. Add tomatoes, beans, seasonings and potato. Stir and bring to boil then reduce heat and simmer COVERED (cover is important it keeps the juices and flavours in). Simmer for at least 15 minutes.  UNCOVER and keep simmering for 10 minutes (this will thicken it)

3. Stir in cilantro and serve.


I found this recipe in Today's Parent magazine November 2010

The Perfect Pumpkin Pie

Pumpkin Pie is my FAVORITE all time pie.  I have been searching for YEARS for the perfect recipe.  I love cooking from scratch: including the crust, filling, and topping.

I recently found this one online and plan on testing it this weekend.

If you have a good pumpkin pie recipe please email it to me  amandadrover@live.com

If you try this recipe please leave a review so others can see if it's good.  And if you have any suggestions on how to make it better please feel free to leave a comment. Thanks!!!

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Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.  Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.   Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.  This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.  (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.  Use a fork to make a decorative border.  Alternatively, you can trim the pastry to the edge of the pie pan.  With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

 

 

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Make the Pumpkin Filling:  In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.  Store any leftovers in the refrigerator. 

Makes one 9 inch (23 cm) pie.

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

Make the Maple Whipped Cream

:

Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.

Read more: http://www.joyofbaking.com/pumpkinpie.html#ixzz117MUYQR7

 

Homemade Tomato Sauce

You'll Need:

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.  

In a large pot or Dutch oven (A Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.) over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

If you don't have a Dutch oven you can use a cast iron pot, or a big pot (but the dutch oven does the best job)

Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.  

Creamy Salmon Fettuccine

you'll need:

250g package of fettuccine
2 cups water
1/2 cup white wine (or additional water)
zest of 1 lemon
1 clove garlic, crushed
1 lb skinless salmon fillet, all bones removed
1 lb asparagus, sliced into bite sized pieces
1 tbsp cornstarch
370ml can 2% evaporate milk
2 tsp salt
ground pepper
1 tbsp chopped fresh dill
1 green onion, chopped

1. In a large pot of boiling salted water, cook pasta according to package instructions (usually 7 or 8 minutes)

2. In large frying pan HIGH heat combine water, wine, lemon zest and garlic.  Boil uncovered for 5 minutes.

3. Reduce to simmer, add salmon and cook. Covered for 8 minutes

4. add asparagus, continue cooking 3 minutes. or until salmon flakes and is no longer opaque in the middle and asparagus is tender.

5. Remove 1/4cup of the fish cooking liquid.  whisk it together with cornstarch


6. Drain remaining liquid from fish.  Add cornstarch mixture to fish.  Add evaporated milk salt and pepper.  Increase the heat to HIGH bring it to a boil then turn it down to a simmer.  Stir for 1 minute.

7. Combine with pasta and garnish with chopped dill and green onion.

ENJOY!