Friday, November 25, 2005

Sweet 'n' Hot Chicken

Chicken thighs coated in warm (not spicy hot!) spices and nestled in a bed of carrots, peppers and mushrooms with a soothing sauce of honey and lemon juice. It's another Quick Supper and to minimize dishes, a One-Pot Supper too. Perfect for taking the chill off cool evenings year-round.

Sweet 'n' Hot Chicken ♥ KitchenParade.com, a one-pot chicken dinner with a medley of spices and vegetables.

During a cold snap last spring when May wore the mitt of March, I thumbed through some cold-weather recipes tucked into a thick Cook Now folder. This recipe caught my attention, perfect, I thought, for a chilly night – and so it was.

It’s a one-pot meal, meat and vegetables all in the same dish. The honey provides the sweet, the spice rub the hot (though honestly, it's more "warm" than "hot"). After simmering for 30 minutes, there’s still plenty of sauce left to soak into rice or potatoes or for dipping bread.

The underlying flavor reminds me of my mother’s midnight remedy for childhood coughs, hot water with lemon juice and honey. It soothed the throat, letting everyone get back to sleep.

Years later at university, I slept with sixty girls in a cold-air dorm with the windows cracked, even in winter, to meet fire regulations. When one girl coughed hard in the night, 59 girls struggled to sleep.

Remembering Mom’s ministration, I’d tear myself out from under the electric blanket to scamper across the bone-chilling floor for a mug of hot-hot water. "Drink this," I’d whisper to the often still-sleeping girl. "It’ll help your throat." Soon the dorm would turn silent, sixty girls again deep in sleep.

Some chilly evening this winter, soothe your family with this delicious and healthful chicken dish.

ALANNA's TIPS Chicken thighs have more flavor and are often less expensive than chicken breasts. That said, this dish is also good made with the more easily available breasts. For easier measuring, warm the honey in the microwave in 15 second bursts. I usually chop the vegetables in big, identifiable pieces but if you like, chop them quite small for a sort of vegetable hash.

QUICK SUPPER:
SWEET ’n’ HOT CHICKEN

Hands-on time: 30 minutes
Time to table: 60 minutes
Serves 8
  • 1 tablespoon olive oil
  • 1 tablespoon sweet or smoked paprika
  • 1-1/2 teaspoons cinnamon
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 pounds skinless boneless chicken thighs (see ALANNA’s TIPS)
  • 1 tablespoon olive oil (if needed)
  • 1 large onion, chopped
  • 1 pound carrots, peeled, cut in diagonal slices
  • 1 red pepper, chopped
  • 8 ounces mushrooms, quartered
  • 1 cup water
  • 1/2 cup lemon juice (2 - 3 lemons)
  • 1/4 cup honey (see TIPS)
  • 1 teaspoon salt
  • Chopped cilantro for garnish, optional

Heat 1 tablespoon olive oil until shimmery in a Dutch oven on medium high. Meanwhile, combine spices and coat the thighs. Brown the meat, in batches if needed not to crowd, transfer to plate.

If fat remains in the pan, remove all but 1 tablespoon, otherwise add 1 tablespoon olive oil. As they’re cut, add onions, carrots, red pepper and mushrooms and cook until onions are golden. Nestle thighs into vegetable mixture.

Mix water, lemon juice, honey and salt and pour over. Reduce heat to medium, cover and cook 30 minutes.

To serve, garnish with cilantro.

NUTRITION INFORMATION Per Serving: 256 Calories; 8g Tot Fat; 2g Sat Fat; 23g Carb; 4g Fiber; 879mg Sodium; 94mg Cholesterol; 25g Protein. WEIGHT WATCHERS POINTS Old Pints 5 & PointsPlus 7 This recipe has been "Alanna-sized" with reductions in portion size and increases in no-calorie spices and fiber-rich vegetables.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Recipes Sensuous with Cinnamon

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Roasted Butternut Squash & Apple Cinnamon Sugar Cookies Chocolate Cinnamon Whipped Cream Cake
If you love cinnamon and want to find all the recipes here that call for cinnamon (or any other ingredient), just enter the term in the Search Box and voila!

More Easy Chicken Recipes

(hover for a description, click a photo for a recipe)
Chicken Cider Stew Easy Margarita Chicken Baked Chicken with Herb-Roasted Potatoes


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© Copyright Kitchen Parade 2005, 2007, 2011 & 2015



Friday, November 11, 2005

Mashing It Up!
Mashed Potatoes & Carrots and
Mashed Rutabagas & Apples

So mashed potatoes are one thing – wonderful comfort food, of course. But once you mash potatoes and carrots together, you just might not go back, especially because Mashed Potatoes & Carrots are naturally light – and need very little, if any, added fat to make them taste rich and luscious.

And don't miss Mashed Rutabagas & Apples, it's a great way to sweeten root vegetables, not with processed sugar but the natural sweetness of fruit.

Mashed Potatoes & Carrots ♥ KitchenParade.com, a magical family favorite, just potatoes and carrots mashed together requiring virtually no added fat.


COMPLIMENTS!
"Wow, the potatos and carrots were delish ..." ~ Chelle
"Really tasty!" ~ Anonymous


Mashed potatoes and carrots are easy to imagine, as in, WHY DIDN'T WE DO THIS BEFORE? But mashed rutabagas? You’ll like them too.

Awhile back, our long-time family friend Meryl recommended a favorite of hers, rutabagas glazed with soy sauce, brown sugar and butter. To me, they were, well, okay. A week later, a leftover rutabaga was going to waste in the fridge. I searched for another recipe and am glad of it.

The Lesson: Just because you don’t like a food, especially an unfamiliar one, cooked one way doesn’t mean you won’t love it some other way. Don’t give up after the first try!

MASHED RUTABAGAS & APPLES

Hands-on time: 15 minutes
Time to table: 50 minutes
Makes 5 cups
  • Water to cover
  • 2 medium rutabagas (about 2 pounds after peeling)
  • 3 cooking apples
  • 2 tablespoons unsalted butter
  • 1 tablespoon maple syrup
  • Generous salt & pepper

Bring water to boil in a large pot over medium high. Peel rutabagas, cut in a half-inch dice. Add to boiling water, let it return to a boil. Reduce heat to medium, cover and cook until soft, about 20 minutes. Meanwhile, peel (don’t skip this step) and chop apples. Once rutabagas are soft, add apples and cook another 10 minutes. Drain and transfer to a food processor. Add butter and maple syrup, process until quite smooth. Season to taste with salt and pepper.

NUTRITION INFORMATION Per half cup: 86 Calories; 2g Tot Fat; 16g Carb; 4g Fiber; 35mg Sodium; 6mg Cholesterol; 12g Sugar; 1g Protein. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 2 & SmartPoints 4
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

MASHED POTATOES & CARROTS

Hands-on time: 15 minutes
Time to table: 45 minutes
Makes 3 cups
  • Water to cover (see ALANNA’s TIPS)
  • 2 teaspoons table salt
  • 1 pound Yukon gold potatoes, scrubbed, skins on
  • 1 pound carrots (see TIPS)
  • 1 tablespoon unsalted butter
  • Kosher salt & pepper to taste

Bring water and table salt to boil in a large pot over medium high. While water heats, dice potatoes in about one-inch pieces. Peel carrots and cut cross-wise in half-inch lengths. Add potatoes, carrots and table salt to water and return to a boil. Reduce heat to medium, cover and let simmer until soft, about 30 minutes. Drain, reserving about a cup of liquid. Mash potatoes, carrots and butter with hand mixer, adding reserved liquid as needed. (It’s possible none will be needed.) Season to taste with kosher salt and pepper.

NUTRITION INFORMATION Per Half Cup: 91 Calories; 2g Tot Fat; 17g Carb; 4g Fiber; 73mg Sodium; 5mg Cholesterol; 4g Sugar; 3g Protein. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 2 & SmartPoints 3
ALANNA's TIPS "Water to cover" is kitchen code for estimating how much water will be required for cooking. The tricky bit is that time efficiency demands the estimate be made before the potatoes (or whatever) are ready. The trick, thus, is to know that "water to cover" is an estimate and "good enough" is great. The bad news first: Bags of prepeeled carrots have no flavor when cooked. The good news: It takes only a couple of minutes to peel and chop the carrots yourself. The trick to Mashed Potatoes & Carrots is using the hot cooking water to loosen the mixture when mashing. The more cooking water, the creamier the potatoes – completely eliminating the need to add butter and cream for most mashed potato recipes. My cousin Lynda, who loves Mashed Potatoes and Carrots, uses exactly NO butter when making hers! One reader says her young children called these "Golden Glow Potatoes"! These are especially good with meat, like meatloaf, braised meats, even stews. And if you like potatoes mashed with carrots, wait until you try Those Pink Potatoes, which are mashed with what, you say? Beets!

More Favorite Potato Recipes

(hover for a description, click a photo for a recipe)
Garlic Mashed Potatoes Smashed Potatoes & Broccoli Casserole Confetti Potato Salad
~ more potato recipes ~
from Kitchen Parade

~ How to Roast Potatoes to Perfection ~
~ "Best Ever" Potatoes & Green Beans ~
~ Rosemary Potatoes ~
~ more potato recipes ~
from A Veggie Venture, my food blog

More Favorite Carrot Recipes

(hover for a description, click a photo for a recipe)
Rustic Mashed Sweet Potatoes & Carrots Laura's Healthy Carrot Soup Baked Cabbage Wedges
~ more carrot recipes ~
from Kitchen Parade

Creamy Carrot Purée ~
~ "Wonderful" Glazed Turnips & Carrots ~
~ Bourbon-Glazed Roasted Carrots ~
~ more carrot recipes ~
from A Veggie Venture, my food blog

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~ Mashed Rutabagas & Apples ~





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