Perfect Roast Chicken by Ina Garten

There's something about a late afternoon on Sunday that calls for a roast. Early dinner with family and plenty of leftovers for the next day - that's definitely a few of its draws.

I've tried quite a few chicken roast recipes and always come to the conclusion that Ina Garten's recipe is the best. This recipe produces that perfect chicken - moist on the inside with crispy brown skin.

• 1 (5 to 6 lb) roasting chicken
• freshly ground black pepper
•  coarse salt
• 1 large bunch fresh thyme, plus 20 sprigs
I used 1 tbsp herbs de province instead
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tbsp (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 turnip or other root vegetable, cut into wedges

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. 
3. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 
4. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
5. Roast the chicken for at 425F for 15 minutes and leave for another 15 minutes for each lb of weight, or until the juices run clear when you cut between a leg and thigh. 
6. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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Cabbage Rolls, Lazy-style. Ленивые Голубцы.

If you haven't yet caught it, I'm not a big fan of cooking Russian dishes. Don't get me wrong - I find the traditional Russian cuisine delicious but... very time-consuming.

Stuffed Cabbage Rolls used to be something I disliked (extremely) when I was a kid - I unrolled them and ate the stuffing, leaving the cabbage leaves to my poor dad and frustrating my poor mom, who had spent hours in the kitchen making them.

Now that I've mastered the art of making authentic Stuffed Cabbage Rolls, I love them, but... I love this recipe more... This is a lazy version that doesn't require the time-intensive artful and unrolling and pre-cooking of delicate cabbage leaves, alas... nor does it have the final beautiful presentation. But... what you have as a result is a low-carb, tender, and moist and MIXED version of all of the ingredients that make Stuffed Cabbage Rolls. It is more like meatballs that melt in your mouth with no crispiness of the original recipe.

• 500g / 1lb ground beef
• 2 white onions, chopped finely in a food processor or finely diced
• 3 tbsp white rice, cooked
• 1 egg
• 1/2 cabbage, chopped finely in a food processor
• 250g / 1 cup tomato sauce

1. In a food processor, chop the cabbage and onion finely, but not to a paste - it should be made of fine but visible fine chopped pieces. 
2. In a large bowl mix together the ground beef, minced onion, egg, rice, salt and pepper. Add cabbage. 
3. Make balls 5-7 cm in diameter, flatten a bit, and in a heated frying pan.
4. Tomato sauce:
   -saute another onion, add tomato sauce, some salt, sugar, spices, some water. Add to the pan, bring to boil.
   I just use jarred spaghetti sauce diluted with water
5. Pour the tomato sauce over the balls. Simmer for an hour. 
6. Serve with sour cream and the sauce

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Super-Easy Kid-Friendly Chili (Slow-Cooked)

No matter how much I'd want my kids to appreciate a wider range of food tastes, they tend to cling to the traditional North American food palette. They may select an unusual dish when we go out, but at home, they prefer less exotic choices. It makes my time in the kitchen both less and more challenging: I'd love to offer them something more creative  but making simpler foods is well... just simpler. I keep slipping unusual options once in a while, hoping that one day, when they get older, their childhood cuisine will find a way and at least one of them them will pick fois-gras over nachos.

In the mean time, one of their all-season favourites is chili. It is hardly spicy and hardly hot with just enough of the chili and cumin powder aroma. The slow-cooker completes the simplification process and voila, you have something that's simple, quick (prep time) and kid approved.

• 1 lb ground beef
• 1/2 white onions, diced
• 2 garlic cloves, minced
• 800g can of diced tomatoes
• 1/2 each green and yellow / red bell pepper, diced
• 500 ml / 19 oz red / pinto or kidney beans.
  I really like a 6-bean mix that you can get at Loblaws or NoFrills 

• 2 teaspoons cumin
• 1 tablespoon paprika
• 2 teaspoons chili powder
• 2 teaspoons salt

1. Heat a skillet on med.-high heat and brown the beef, breaking up clumps, until no longer pink. Put in a slow cooker.
2. In the empty skillet saute onions until transparent with a bit of oil. Add minced garlic, saute for 1 minute, add the spices. Fry to 30seconds, enough for the spices to release the aroma. Put in a slow cooker.
3. Add diced tomatoes, rinsed beans and peppers in the slow cooker. Mix the ingredients well.
4. My slow cooker retains all original liquid, so I don't add extra broth. If your slow cooker is the opposite, add broth. 
5. Cook for 5 hours on high or 9 hours on low.

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Eintopf Provence. German one-pot stew, Provence-style.

This very easy and delicious version of a tummy-warming stew that is quite popular in Germany can make a wonderful mid-week dinner.

• 2 white onion, diced finely
• 2 garlic cloves, minced
• 2 medium zucchini, sliced to 1 inch dices
• 2 green bell pepper, cubed to 1 inch dices
• 1 eggplant, cubed to 1 inch dices
• 1 can white or red kidney beans, drained
• 3 tablespoon olive oil
• 500 grams / 1lb ground beef
• 1 can diced tomatoes
• 1 cup beef broth
• 2 teaspoons red chili sauce
• 1/4 Cup red wine
• 2 teaspoons herbs de Provence
• salt, pepper to taste

1. Preparation: mince and cube vegetables as directed. Drain beans.
2. Pour 3 tablespoons olive oil in a plan and add ground beef. Cook until beef is no longer pink. Add salt and pepper. 
3. Add all of the veggies, except tomatoes and beans. Add red wine. Saute for 10 min. 
4. Add the broth, tomatoes and beans, tobasco sauce or red chili sauce, and Provence herbs (basil, oregano, rosemary, marjoram, thyme, tarragon). 
5. Simmer on low for 30-50 min. 

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Ground Beef Cutlets Vienna-style

These cutlets are delicious: light and fluffy!

• 800g ground beef
• 2 eggs
• 200g mayonnaise
• 4 tablespoons starch
• 2 garlic cloves, minced
• salt, pepper to taste

1. Beat the eggs lightly, add salt, pepper, mayo and starch. Add to the ground beef and mix it. Put in fridge for 5 hours.
2. Form meat balls, 2 inches in diameter. To make a cutlet, press the ball with your fingers on one side.
3. Fry in a pan with some oil till golden-brown, turn over. Decrease the heat to low and simmer for 15 minutes till ready.

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Seafood Melange

 

A mouthwatering quick seafood melange makes a great main dish if served over pasta or any other choice of sidedish.

Serves: 4 
Makes in: 30min

• 2 tbsp cup butter 
• 2 tbsp vegetable oil
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 5 cloves chopped garlic
• 5 tbsp chopped fresh parsley
• 300g medium raw shrimp, shelled, deveined
• 200g white fish fillet, cubed
• 100g scallops

1. Preheat oven to 450 degrees F (230 degrees C). 
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp and fish in a shallow baking dish. Pour the butter mixture over seafood.
4. Bake in preheated oven for 10-15 minutes or until the seafood is ready.
   

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Grilled Chicken with Spinach and Pine Nut Pesto

Original recipe by Giada Laurentiis

Photo Credit: http://www.prof2food.com/grilled-chicken-with-spinach-and-pine-nut-pesto/

• 2 chicken breast
• 2 cups baby spinach
• 1/4 cups toasted pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons lemon peel
• 1/3 cup olive oil
• 1/3 cup grated parmesan cheese 

1. Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. 
2. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. 
3. Transfer the rest of the spinach mixture to a medium bowl. Stir in the parmesan. Season the pesto with salt and pepper, to taste. 
4. Spread the pesto over each piece of chicken and serve. 

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Meatballs with Vegetables

What a great way to sneak in some vegetables into your kids' meatballs! They come out moist and tender. Use a food processor for easier preparation and even texture. You can double up the recipe for a meatloaf; bake in a meatloaf pan dish for 45 min.

• 250g / 0.5lb ground beef
• 1 small carrot, grated
• 1 zucchini, grated, small
• 1 potato, small, grated
• 1/2 white onion, chopped
• 1 egg
• 1 tbsp tomato sauce

1. Mix all the ingredients, form into small balls.

2. Brown the meatballs in a heated skillet, turn down the heat to medium, cover with a lid. Cook till ready for about 20 minutes.

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Lime Chicken

• 2 juiced lime
• 3 tbsp honey
• 4 tbsp soy sauce
• 1/2 tsp chili paste
• 4 garlic cloves, crushed
• 8 chicken thighs

1. Mix the ingredients. Marinade the chicken for at least 2 hours. 
2. Preheat the oven to 400C. Cook for 30min. 

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Mini Meatloaf

When I make these for the kids, I use a muffin baking pan to make individually-portioned cute meat muffins. If using a muffin pan, decrease the cooking time to 30 minutes.

• 1 egg
• 3/4 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cups quick cooking oats
• 1 tsp salt
• 1 lb ground beef
• 2/3 cup ketchup
• 1/4 cup brown sugar
• 1 1/2 tsp mustard 

1. Preheat oven to 350 degrees F (175 C). 
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish. 
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. 
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. 

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Scampi Linguini

This recipe is so easy and so divinely good!

• 1 12oz package linguine
• 3/4 cup butter
• 1 lb peeled and deveined shrimp
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 3 tbsp fresh chopped parsley 

1. Preheat oven to 400 degrees F (205 degrees C). 
2. Cook pasta until al dente. 
3. In the meantime, put butter or margarine in 13 x 9 x 2 inch glass baking dish, and place in oven until butter melts. 
4. Add shrimp, garlic, and lemon juice to melted butter or margarine; stir to blend. Return dish to oven, and bake shrimp 3 minutes. Mix in parsley, and continue baking until shrimp are just cooked through, about 2 minutes longer. Season with salt and pepper. 
5. Drain pasta, and transfer to a large bowl. Spoon shrimp mixture over, and toss to combine. Serve immediately.  

Original recipe: allrecipes.com

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Mustafa

I'm not sure how this recipe came to be or from where I got it. But this is a terrific, flexible recipe. I omitted potatoes and mayo for a healthier choice. Any veggies can be added.

• 1 lb any meat, beef or ground beef, chicken, etc 
• 3 cloves minced garlic
• 5 potatoes
• 1 white onion
• 200 grams prunes
• 1 eggplant
• 5 tomato
• 6 Tablespoon(s) mayonnaise 

*All ingredients should be first sliced 1cm thick

Pour 1/4 cup of boiing water into a heat-proof dish and layer the following:
-meat;
-minced garlic, salt, pepper, spices;
-potatoes
-onion;
-prunes;
-eggplants;
-marinated mushrooms;
-tomatoes, layer so the slices overlap;
Put a bit of mayo on each layer.

Bake in a oven, 360F for 1 hour. Cover with foil if needed. 

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Moroccan Salmon Cakes with Garlic Mayonnaise

• 1/2 cups couscous
• 2/3 cups orange juice
• 1 can 14oz salmon drained  fillet
• 1 pk 10oz, frozen chopped spinach
• 2 beaten egg yolk
• 2 cloves garlic, minced 
• 1 tsp ground cumin 
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 3 tbsp olive oil

Garlic Mayonnaise

• 1/2 cup mayonnaise
• 1 clove garlic, crushed 
• 1/8 tsp paprika

1. In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
2. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
3. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
4. In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise. 

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The Seafood Medley

• 1 tbsp olive oil
• 300g / 1/2 lb sliced mushroom
• 1/4 lb scallops
• 3 tbsp butter
• 1/4 lb shrimp 
• 3 tbsp flour
• 1 1/2 cups milk
• 1 tbsp tomato paste
• 1/2 juiced lemon
• 1/2 cup shredded gruyere cheese
  1/4 lb crab imitation 

1. Heat the oil in a skillet over medium heat. Stir in the mushrooms, and saute until tender. Mix in the scallops, and cook just until opaque. Remove from heat, and set aside.
2. Melt the butter in a saucepan over medium heat, and slowly whisk in the flour to form a golden brown paste. Gradually whisk in the milk, and stir continuously until the mixture has thickened. 
3. Mix the tomato paste, lemon juice, salt, and pepper into the saucepan. Slowly stir in the Gruyere cheese until melted. Mix in the mushrooms, scallops, shrimp, and crab, and continue cooking until heated through. 
4. Serve over the cooked rice or pasta

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Sesame Chicken

This great mid-week dinner was adapted from Amber Sesame Chicken

• 1/2 cup flour
• 1/2 cup sesame seeds, toasted, divided 
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) five-spice powder
• 1 teaspoon(s) flakes red chilli pepper
• 1/2 green / red bell pepper, thinly sliced 
• 5 chicken breast, cut into strips
• 5 tablespoon vegetable oil
• 1/2 yellow onion, cut in wedges 
• 1/4 cup teriyaki sauce
• 1/4 cup honey 

1. In a large resealable plastic bag, combine flour, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. 
2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. You will have to do in several batches.
3. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. 
4. In the skillet stir together honey, teryaki sauce, and sesame seeds until the sauce thickens. 
5. Return chicken to skillet, and reduce heat to low. Return onion and bell pepper to the skillet. Warm through, and serve over rice.

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Artichoke Chicken

• 1 can artichoke hearts, 15oz drained, chopped
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mayonnaise
• 4 chicken breasts
• 1 teaspoon garlic powder 

1. Preheat oven to 375 degrees F (190 degrees C). 
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. 
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.  

Adapted from Artchoke Chicken on Allrecipes.com

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Moroccan Chicken and Lentils

Great week-night entree with a wonderful light cumin flavor. I scaled the recipe in half. It was good for a 5-6 people.

• 8 cups water
• 3 tsp salt
• 1 lb dried brown lentils, rinsed drained
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 3 tbsp ground cumin
• 3 tbsp chili powder
• 2 cloves minced garlic
• 1 white onion, chopped
• 1 1/2 lb thinly sliced chicken breast
• 1/4 tsp ground cinnamon
• 1 cup chopped parsley 

1. Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
    
2. Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
    
3. Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
    
4. Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.) 

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Dijon-Tarragon Cream Chicken

With a subtle flavor and quick preparation, this is a great weeknight dish!

• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 halved chicken breast
• 1/2 Cup heavy cream
• 1 tablespoon Dijon mustard
• 2 teaspoon chopped fresh tarragon or 1 tablespoon dried

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

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Spicy chicken on Couscous with Spinach

• 1 Tablespoon(s) olive oil 
• 1 cloves crushed garlic
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp dried chili peppers
• 1/2 cup fresh young spinach
• 4 chicken breast
• 1 cup chicken broth
• 1 cup couscous
• 2 tsp finely grated lemon rind 

1. Combine oil, garlic, cumin, paprika, salt and chilli in a small bowl.
    
2. Split each chicken fillet in half horizontally to form 8 thin pieces. Place chicken in a bowl; add spice mixture, toss to coat.
    
3. Cook chicken on a heated oiled griddle pan or frying pan until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
    
4. COUSCOUS WITH SPINACH: Meanwhile, bring chicken stock to the boil; pour over couscous in a heatproof bowl. Cover, stand about 5 minutes until liquid is absorbed. Heat butter in a large frying pan; add couscous, cook, stirring, until the couscous is separate and fluffy. Add rind, spinach and salt and pepper to taste; toss gently.
    
5. Serve chicken and Couscous with Spinach with lemon wedges. 

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Honey Mustard Chicken

• 4 lbs chicken breast, cut into 8 pieces (drumsticks and thighs can be used as well)
• 1 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon powder curry
• 3 tablespoons Dijon mustard
• 1/4 cup honey
• 2 tablespoons apricot jam 

1. Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
2. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often. 

Original recipe from allrecipes.com

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