balsamic-ginger chicken lettuce cups

a simple but fancy slow-cooker meal

serves 4

Ingredients:

1/4 cup brown sugar

1/4 cup balsamic vinegar

1 Tbsp. soy sauce

1 Tbsp grated fresh ginger

2 cloves garlic, chopped

1/4-1/2 tsp. crushed red pepper

1 1/2 lb boneless, skinless chicken thighs

3/4 cup brown rice, cooked (simmered with about 1 1/2 cup water for about 30 minutes or until tender)

1 orange

2 green onions, thinly sliced

1 small head Boston lettuce, leaves separated

1. Combine sugar, vinegar, soy sauce, ginger, garlic and red pepper in slow cooker. Add chicken and turn to coat. Cook until chicken is cooked through and very tender, 6-7 hours on low or 3-4 hours on high.

2. About 35 minutes before serving, cook rice.

3. peel and cut away white pith of orange. Thinly slice then cut each slice in half. Fold in green onions.

4. Using two forks, gently shred the chicken into medium pieces and stir into cooking liquid.

5. Fill lettuce leaves with rice and top with chicken and orange mixture.

carrot-parsnip soup

This is very tasty and easy to prepare. It doesn't even require cream to make it creamy. It had a similar taste to squash soup, but is simpler because the vegetables don't need to be peeled. The parsnip crisps add a very nice finish.

Ingredients:
2 Tbsp. olive oil, divided
2 1/2 cups chopped yellow onion (about 1 quite large onion)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
3 cups coarsely chopped parsnip (about 1 pound)
28 oz. low sodium chicken broth
1/4 tsp salt
1/4 tsp. freshly ground black pepper
to taste: nutmeg, cayenne, cinnamon, cloves (you can add some of each or pick and choose to your liking)
1/2 cup (1/8-in thick) slices parsnip
1 Tbsp. fresh chives or green onion, chopped

1. Heat 1 1/2 tsp. oil in pot over medium heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, carrot, water, and broth; bring to a boil. Reduce heat and simmer 35-45 minutes or until vegetables are tender. Remove from heat and let cool for 5 minutes.

2. Puree mixture in small batches (fill blender about halfway so the hot liquid doesn't explode out (I've had that happen so I'm always nervous when I blend soup :) Stir in salt and pepper and desired spices.

3. While keeping soup warm, heat remaining 1 1/2 Tbsp. oil in a small saucepan over med-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Drain on paper towels. Sprinkle parsnip chips and chives on top.

makes 6 servings

bruschetta with herbed cream cheese

This recipe was inspired by an idea on the back of a salmon package. I took it to a different level  by using what I had on hand. I "stole" a little smoked salmon that was waiting around for another recipe. I was also excited that our parsley survived all the snow. It was a very welcome addition!

Ingredients:
1 whole wheat baguette, cut into 1/4-1/2 inch slices
olive oil

8 oz. cream cheese

2 Tbsp. fresh herbs (I used basil, oregano, and parsley)

1-2 cloves garlic, minced

4 roma tomatoes, diced
1/8 cup. pesto (jarred or freshly prepared)
1/2 tsp. salt
pepper to taste
1/8 cup fresh parmesan, finely grated

3-4 oz smoked salmon (optional but super delicious) sliced into small pieces
fresh parsley, chopped

1. Preheat oven to 350. Brush bread slices with olive oil and toast in oven for about 7 minutes.
2. Combine cream cheese, herbs, and garlic.
3. Combine tomatoes, pesto, salt, pepper, and parmesan and mix well.
4. Spread cream cheese mixture on toasted bread slices. Spoon tomato mixture on top. Place salmon on next and finish with fresh parsley.

makes at least 8 appetizer servings.

avocado with grapefruit topping

a fresh, healthy, and filling side dish/salad

Ingredients:
2 avocados, halved lengthwise and pitted*
2 red grapefruit
1/4 cup plus 2 tsp lemon juice (1 large lemon)
3/4 tsp coarse salt
2 Tbsp chopped fresh tarragon or mint (plus more for garnish)
freshly ground black pepper
1/4 cup olive oil

1. Brush 2 tsp lemon juice over avocados; set aside.
2. Halve grapefruit and remove segments of grapefruit by cutting out from between membranes. Transfer to a bowl, reserve juice.
3. Add 1/4 cup lemon juice, salt, chopped herbs to grapefruit juice; season with salt and pepper. Whisk in oil in a slow, steady stream.
4. Place each avocado half on a plate. Top with grapefruit then pour dressing on top. Garnish with extra herbs.

* I learned a neat trick. If you gently tap a sharp knife into the pit and twist, the pit should come out smoothly.

makes 4 servings

adapted from a Martha Stewart recipe

balsamic and parmesan roasted cauliflower

cauliflower doesn't have to be drowning in a cheese sauce to taste good. This version is lighter but still delicious

Ingredients:

1 large head cauliflower (about 8 cups) cut into 1-inch thick slices cauliflower florets

2 Tbsp. olive oil

1 tsp. dried marjoram

1/4 tsp salt

freshly ground black pepper

2 Tbsp balsamic vinegar

1/2 finely shredded parmesan

fresh parsley for garnish (optional)

1. Preheat oven to 450F

2. Toss cauliflower, oil, marjoram, salt, and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on bottom, 15-20 minutes. 

3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to oven and roast until cheese is melted and moisture has evaporated, 5-10 minutes. Garnish with fresh parsley if desired.

makes 4 servings

hearty chicken and squash stew with quinoa

I found this recipe on pinterest and made some adjustments

Ingredients:

1 1/2 lb. squash (I used delicata* although the recipe called for butternut), peeled, seeded and chopped into 1/2-in. pieces

3 1/2 cups chicken broth

1 1/2 lb. boneless, skinless chicken thighs

1 tbsp. olive oil

1 medium yellow or sweet onion, finely chopped

4 cloves garlic, minced

1 1/2 tsp dried oregano (if you have fresh use 1 Tbsp and add in step 5

1 can (14 oz) diced tomatoes

2/3 cup uncooked quinoa

1/2-3/4 cup pitted and quartered kalamata olives (optional, but they do add a delicious saltiness)

freshly ground black pepper and salt

garem masala (about 1/2 tsp or to taste)

1/4 cup minced fresh parsley

1. Steam squash until barely tender, about 10 minutes. Remove half and set aside. Steam remaining squash until very tender, an additional 4-6 minutes. Mash with fork and set aside.

2. In large saucepan over med-high heat, bring the chicken broth to a simmer. Add chicken thighs,  cover and cook until chicken is cooked through, about 15 minutes. Transfer to a plate and allow to cool. Pour broth into a bowl.

3. Return saucepan to stove and heat olive oil over medium. Add onion and cook, stirring occasionally until it is starting to turn brown, about 8 minutes. Add minced garlic and oregano. Cook, stirring, for an additional minute.

4. Add tomatoes and all squash and stir. Add reserved broth and quinoa. Bring to a simmer and cook until the quinoa turns translucent, about 15 minutes.

5. Shred chicken and add to stew along with olives. Season with salt and pepper to taste. Stir in garem masala. Heat about 5 minutes. Stir in parsley and serve.

makes 6 servings

*I always thought that I loved butternut, but when my husband brought home delicata I discovered that I really love delicata. It has a richer flavor and creamier texture. You also don't need to peel it (except for this soup).

winter fruit salad with lemon poppyseed dressing

Well, here is a new recipe (finally!). I had hoped to post some Christmas dinner ideas, but business and several days without internet made that difficult. Oh well...

Here is a salad we brought for Christmas dinner. Yum!

Ingredients:

1/3 cup white sugar (or honey)

1/3 cup lemon juice

2 tsp. diced onion or shallot

3/4 tsp. Dijon mustard

1/2 tsp. salt

1/3 cup canola (or other) oil

2 tsp. poppy seeds

1/2 head romaine lettuce, torn or cut into bite-sized pieces (alternately use spinach or half lettuce and half spinach)

2-3 oz. Swiss cheese, shredded

2/3 cup cashews

3 Tbsp. dried cranberries

1/2 apple (or more to taste), diced

1/2 pear (or more to taste), sliced

1. In a blender or food processor, combine sugar (or honey), lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just to mix.

2. In a large serving bowl, toss together the lettuce/spinach, shredded swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving and toss to coat.

makes approx. 8 servings

Simple chicken and leek stew

2 Tbsp. olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
salt and pepper
1 pound skinless, boneless chicken breasts, cut into 2 inch (or smaller) pices
all-purpose flour, for dusting (about 2 Tbsp.)
1 1/2 cups chicken stock
1 Tbsp. thyme
2 Tbsp sour cream
2 tsp. Dijon mustard
steamed rice for serving

1. in a skillet, heat 1 Tbsp of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 5-7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Pour into bowl and set aside.
2. Season chicken with salt and pepper and lightly dust with flour, shaking off any excess (or place chicken and flour in ziplock bag and shake until coated. Heat remaining 1 Tbsp. oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add chicken stock and simmer until chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to a plate with the vegetables.
3. Simmer stock over med-high heat until reduced by half, about 2 minutes. Return chicken, leeks and mushrooms to the skillet and simmer over low until warmed through, about 1 minute.
4. In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove from heat, season with salt and pepper and serve. The stew tastes great over rice.

makes 4 servings

broccoli and cheddar cheese soup

The fresh croutons add a delicious crispy complement to the soup

Ingredients
2 1/2-in. thick slices of bread, cut into 1/2-in. pieces
2 Tbsp. olive oil
2 stalks celery, chopped
2 cloves garlic, finely chopped
1 onion, chopped
1 med. russet potato, cut into 1/2-in. pieces
1 bunch broccoli (about 1 1/4 pound), heads cut into small florets, stalks thinly sliced
salt and pepper
3 cups water or chicken broth
1 cup lowfat milk
1/4 tsp. freshly grated or ground nutmeg
6 oz sharp cheddar, coarsely grated

1. Heat oven to 400F. On a rimmed baking sheet, toss the bread with 1 Tbsp oil, sprinkle with salt and pepper. Bake until golden brown and crisp, 5-7 minutes; set aside.
2. Heat the remaining Tbsp oil in a large saucepan over medium heat. Add the celery, garlic, onion, potato, broccoli stalks, 3/4 tsp. salt and 1/4 tsp. pepper and cook, covered, stirring occasionally until just tender, 5-6 minutes.
3. Add the florets and 3 cups water to the vegetables, cover and bring to a boil. Simmer for a few minutes until broccoli is just tender.
4. Remove from heat and puree in batches in a blender. Add milk and nutmeg and heat through, about 2 minutes. Add cheese and stir until melted. Serve with croutons.

Serves 4

Thanksgiving dinner sides

The sweetness of the sweet potatoes or yams adds a surprising and delicious twist

Scalloped Russet and Sweet Potatoes

bake 55 min, 350/425°F

8 servings

Ingredients

1 garlic clove

1 Tbsp. butter, softened

1 large onion, peeled and sliced 1/16 inch thick

2 Tbsp. olive oil

1 tsp fresh thyme leaves

2 cups milk

1/2 cup whipping cream

2 Tbsp. butter

3 Tbsp. all-purpose flour

4 medium russet potatoes, peeled and sliced 1/16 inch thick

1 med-large sweet potato or yam (I used sweet, but a yam would add a nice color), peeled and sliced 1/16 inch thick

nutmeg (freshly grated if possible)

1. Preheat oven to 350. Aggressively rub inside of a 2 1/2 to 3 quart baking dish with garlic clove, coat with 1 Tbsp butter. Set aside.

2. Cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat and stir in thyme leaves. Set aside.

3. In small saucepan, heat milk and cream just until simmering. In medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook for about 3 minutes, until thickened.

4. Layer 1/3 of russets and yams in prepared dish. Season with salt, pepper and a light sprinkling of nutmeg. Layer 1/3 of onions then spoon 1/3 of cream mixture on top. Make 2 more layers with remaining potatoes, onions, seasonings, and cream mixture, finishing with the cream mixture.

5. Bake uncovered 45 minutes. Increase oven temp to 425. Bake 10-15 minutes until bubbly, golden crusty brown, and potatoes are fork tender. Let stand 10 minutes.

I haven't felt strongly about Brussels sprouts one way or the other. I didn't grow up on them and have only made them a few times. Since I don't dislike them, when I saw this recipe I decided to try it. These were so good!

Roasted Brussels Sprouts

bake 45 minutes, 425°F

10 servings

Ingredients

3 pounds Brussels sprouts, quartered

3/4 cup olive oil

salt and pepper

1 cup walnut pieces

1/4 cup balsamic vinegar (red wine vinegar could work too)

1 Tbsp grainy mustard

2 Tbsp. honey

3 Tbsp. capers, rinsed

2 garlic cloves, minced

2 shallots, minced

2-oz tin of anchovies (or 1-2 Tbsp. anchovy paste)

1. Preheat oven to 425. In a large bowl toss the sprouts with 1/4 cup olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots. Switch pans halfway through.

2. Spread walnuts in a pie plate and toast 3-5 minutes, until golden. Let cool.

3. In a large bowl, whisk the vinegar with mustard and honey. Whisk in remaining 1/2 cup olive oil until well combined. Add capers, garlic, shallots and anchovies; season with salt and pepper. Add Brussels sprouts and walnuts and toss well.

This can be made up to 4 hours ahead of time and kept at room temp. Rewarm before serving.

This is a neat way to serve stuffing, in cute individual portions

Lemony Mushroom-and-Pine-Nut Stuffing Muffins

bake 45 minutes, 375°F (plus baking time for bread cubes and pine nuts)

makes at 12 muffins

Ingredients

1 cup pine nuts

1 14-oz loaf of bread, crusts removed, cut into 1-inch cubes

1/4 cup olive oil

1 medium red onion, diced

1 celery rib, diced

1 pound assorted mushrooms, thinly sliced

salt and pepper

1 cup cream

2 large eggs

1/2 cup chicken broth

finely grated zest of 1 lemon

juice of 2 lemons

1 cup chopped parsley

1. Preheat oven to 350. Generously butter 12-cup muffin tin. Spread pine nuts in a pie plate. Toast nuts for about 4 minutes, until golden.

2. Spread bread cubes on 1-2 large baking sheets. Bake 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase oven temp to 375.

3. In a large skillet, heat the oil. Add onion and celery and cook over moderate heat until softened, about 5 minutes. Add mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the bread.

4. In a medium bowl, whisk the cream with the eggs. Stir in the chicken broth, lemon zest and juice and 2 tsp. salt. Add to the bread along with with parsley and pine nuts and stir well. Spoon the stuffing into prepared muffin cups. Bake in upper third of the oven for 45 minutes, until crisp on top and heated through. Unmold and serve hot.

To make ahead: the unbaked stuffing muffins can be refrigerated overnight.

All ingredients for these recipes are available at the Green Barn except anchovies.