Indian-Spiced Braised Chicken

From Everyday Food Magazine
Serves 4

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken thighs
• 1 medium onion, halved and thinly sliced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 Tbsp. tomato paste
• 1 Tbsp. grated ginger (from a 1-inch piece)
• 2 garlic cloves, minced
• 1/2 tsp. ground coriander
• 1/4 tsp. ground cayenne pepper (I used a scant 1/4 tsp. because of the kids)
• coarse salt and ground pepper
• 1/2 c. plain yogurt
• 1/4 c. chopped fresh cilanto
• 1/2 tsp. garam masala (optional)
• cooked white rice, for serving

1. In a 5-6 qt. slow cooker, stir together chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander, and cayenne; season with salt and pepper.
2. Cook on high 4 hours (or low for 8) until fork-tender. Stir in yogurt, cilantro, and garam masala, if using. Serve with rice.

Slow-Cooker Carne Guisada

From Everyday Food Magazine
Serves 8

Ingredients

• 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
• coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 1 medium white onion, diced medium
• 1 medium green bell pepper, seeded and diced medium
• 1 large jalapeno, seeded and diced small
• 5 garlic cloves, roughly chopped
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon chili powder
• 3/4 teaspoon dried oregano
• 6 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1 can (14 ounces) diced tomatoes
• 2 bay leaves
• Flour tortillas, warmed, grated cheddar, and cilantro, for serving

Directions

1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
   
2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.
   

Warm Chicken Sausage and Potato Salad

From Eating Well

Ingredients

• 1 pound small potatoes, cut in half
• 1 5-ounce bag arugula (about 4 cups, gently packed)
• 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
• 1/3 cup cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon whole-grain or Dijon mustard
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper, to taste
  

  Preparation

• Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
• Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
• Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Quinoa Salad with Sweet Potatoes and Apples

From Food & Wine

INGREDIENTS
1/2 cup extra-virgin olive oil
1 1/2 cups quinoa
Salt
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
1/4 cup apple cider vinegar
2 large Granny Smith apples, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 packed cups baby greens, such as arugula or kale (about 6 ounces)

METHOD

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

MAKE AHEAD The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Red Beans & Rice

From Eating Well

INGREDIENTS

• 4 1/3 cups water, divided
• 1 1/2 cups brown basmati rice
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 15-ounce cans red kidney beans, or pink beans, rinsed
• 6 ounces sliced Canadian bacon, chopped
• 1/2 cup chopped celery, plus 1 tablespoon finely chopped celery leaves
• 1/2 cup diced green bell pepper
• 1/4-1/2 teaspoon ground chipotle pepper, (see Note) or cayenne pepper
• 
  

PREPARATION

1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.
2. About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.
3. Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.

Polenta with Mushroom Sauce

From Eating Well

INGREDIENTS

• 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
• 1 tablespoon extra-virgin olive oil
• 1/2 cup minced onion
• 1 pound mushrooms, such as white or cremini, sliced
• 2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup white wine
• 1/2 cup reduced-fat sour cream
• 2/3 cup shredded fontina cheese, (see Note)
• 2 teaspoons minced fresh tarragon

PREPARATION

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

Wheat Berry Black Bean Chili

Makes 4-6 servings
From Eating Well

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 large yellow bell pepper,chopped
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 15-ounce cans black beans, rinsed
• 2 14-ounce cans no-salt-added diced tomatoes, undrained
• 1-2 canned chipotle peppers in adobo sauce, minced (see Tip)
• 2 cups vegetable broth
• 2 teaspoons light brown sugar
• 2 cups Cooked Wheat Berries, (recipe follows)
• Juice of 1 lime
• 1 avocado, diced
• 1/2 cup chopped fresh cilantro

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
2. Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.