Poultry

Rehfwitz Weeknight Chili

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  • 1 lb. ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 1 red bell pepper, diced
  • 1 (28 oz.) can tomatoes, whole or chopped
  • 1 small can chopped green chiles
  • 3 cans of beans (can be black, Kidney, pinto, Great Northern, Canellini, or a combination)
  • 1 (14.5 oz.) can beef broth
  • 1/4 cup Chili Powder
  • 2 teaspoons cumin
  • Kosher salt to taste

In a large saucepan or pot, brown meat with onion, garlic, and pepper; drain fat.  (NOTE: I often brown and freeze meat ahead of time.  If using pre-cooked meat, start the veggies first and then add the meat to warm it up and mix the flavors.)

Add remaining ingredients and simmer 30 minutes to 3 hours.  Freezes very well.

Simmered Tuscan Chicken

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Submitted by Deborah Gibbs who cut it out of a magazine – sponsored by Ragu

  • 1 pound boneless chicken breast – cut into cubes
  • 2 gloves garlic minced
  • 2 tablespoons olive oil
  • 4 medium potatoes cut in cubes (about 4 cups)
  • 1 medium red bell pepper diced
  • 1 jar (27.7 oz.) Ragu pasta sauce (or your favorite.
  • 1 pound fresh or frozen green beans
  • 1 tsp. dried basil

Saute chicken & garlic in olive oil until chicken is lightly browned. Add potatoes & pepper – cook about 5 more minutes, stirring occasionally. Add rest of ingredients – bring to a boil. Reduce heat to medium, cover & simmer about 35 minutes until chicken is thoroughly cooked & potatoes are tender. Stir occasionally.

Ziva’s Chicken Soup

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Submitted by Debbie Tenzer

  • 6 chicken legs or thighs
  • 2 peeled onions, whole
  • 1 peeled parsnip, whole
  • 6 celery stalks, chopped into 1-inch pieces
  • 6 carrots, peeled and chopped into 1-inch pieces
  • 1 bunch of flat-leaf parsley
  • 1 bunch of fresh dill
  • 1 bay leaf
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 1 chicken bouillon cube

Toss everything into a big pot. Cover with 10 quarts of cold water and heat. Bring to a boil; then simmer for an hour. Strain vegetables and chicken, and cool the broth overnight in the refrigerator. Skim off the fat. Add carrots, celery and cut-up chicken to the broth. You may add other vegetables, noodles, rice or dumplings. Heat thoroughly and adjust the seasoning.

From Do One Nice Thing: Little things You Can Do to Make the World a Lot Nicer, by Debbie Tenzer, published by Crown Publishers.

Asparagus and Manchego Cheese paella

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Adapted from a recipe on www.spain-recipes.com

  • 1/2 cup (4 fl. oz.) olive oil
  • 3 skinless, boneless chicken breasts, cut into chunks
  • 1 large onion, chopped fine
  • 4 cloves garlic, minced
  • 1 1/2 cups (12 oz.) rice
  • 2 cups (8 oz.) broccoli florets, cut into bite-size pieces
  • 3 1/4 cups (26 fl. oz.) chicken broth
  • 1/4 teaspoon powdered saffron or a pinch of saffron threads
  • 8 oz. uncooked shrimp
  • 14 oz. canned asparagus tips or one generous handful of fresh ones
  • salt and pepper, to taste
  • 3/4 cup grated Manchego cheese

Heat the oil in a paella pan, or very large skillet over medium heat.  Cook the chicken until browned on all sides.  Remove the chicken from the pan and transfer to a dish. (This step can easily be done ahead.)

Add the onion and garlic to the paella pan and cook for 2 minutes.  Add the rice, broccoli, broth, saffron, shrimp and cooked chicken.

Reduce heat to medium, cover, and cook for another 20 minutes.

Mix in the asparagus tips and salt and pepper to taste.  Cook for 5 more minutes or until the chicken and rice are tender and the broth as been absorbed.

Remove teh pan from the heat, sprinkle with the Manchego cheese, and serve.

Serves at least 6.

Florentine Meatballs

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 From Rachel Ray (Foodnetwork.com)

Serves 4.

  • 1 box frozen spinach, defrosted in the microwave
  • 1 1/3 pound (1 package) ground turkey breast
  • 1 medium onion, finely chopped, divided
  • 3 cloves garlic, chopped
  • 1 large egg
  • 1 3/4 cups milk, divided
  • 3/4 cup bread crumbs, 3 handfuls
  • 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1/4 cup parsley leaves, chopped

 

Preheat oven to 400 degrees F.

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.

While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Brazilian Chicken And Rice With Olives

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Adapted from Bon Appetit, February 2002. For a slightly simpler, more kid-friendly version of this, see Skillet Chicken and Rice.

Serves 8.

  • 2 pounds skinless boneless chicken thighs, cut into 1/2-inch wide strips.
  • Ground black pepper
  • 8 garlic cloves, peeled and finely chopped
  • 2 teaspoons grated orange peel
  • 1/4 cup olive oil
  • 1 1/2 cups chicken broth
  • 1 cup orange juice
  • 1 (10-ounce) package Vigo yellow rice with seasoning
  • 1 cup pimento-stuffed Spanish olives, halved
  • 1 cup chopped fresh cilantro (you could use more)
  • Orange wedges

**Vigo rice comes in two sizes.  If you use the 8 oz. size, or another brand of seasoned rice, just adjust the liquid to equal the amount called for on the package.

In a bowl, mix chicken, pepper, garlic and orange peel.  Refrigerate several hours.  ( I think you could skip this step without doing irreparable damage to the dish.)

When ready to cook, heat oil in a heavy large skillet over medium-high heat.  Add chicken mixture and saute until chicken is lightly browned.  Add chicken broth and orange juice and bring to a boil.  Mix in rice with seasoning and olives.  Return to boil.  Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.  Remove from heat; let stand covered 10 minutes.

Stir cilantro into rice mixture.  Transfer to platter.  Garnish with orange wedges.

Turkey Supreme

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· 7 ounces elbow macaroni, cooked and drained

· 1 Tablespoon cooking oil

· 1 pound ground turkey

· 1 medium onion, chopped

· 1 clove garlic, finely chopped

· 1 (15 ounce) can tomato sauce

· 1 Tablespoon grated Parmesan cheese

· ½ teaspoon dried oregano

· 1 cup plain, non-fat or low-fat yogurt

· 3 ounces cream cheese

· 1 ½ Tablespoon snipped fresh parsley

· 2 cups shredded low-fat cheddar cheese

Heat oven to 350°.

Heat oil in skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion and garlic. Cook until turkey is no longer pink. Drain.

Stir in tomato sauce, Parmesan, and oregano. Heat to boiling. Reduce heat and simmer for 20 minutes.

Mix yogurt, cream cheese, and parsley until smooth. (A food processor is good here if you have one.)

Spray a 9” x 13” pan with cooking spray.

Layer macaroni, yogurt mixture, and turkey mixture in prepared pan. Sprinkle with cheddar cheese.

Bake, uncovered, 35 minutes.

Serves 6.