Oven Risotto with Crispy Roasted Mushrooms

 Active Time: 30 minutes

Total Time:  50 Minutes

Ingredients - 4 servings

1 lb. mixed wild, shiitake and or criminology mushrooms, broken into pieces or sliced

3 garlic cloves, pealed, thinly sliced

6 thyme springs

1/4 tsp. crushed red pepper flakes

1/4 cup lus 2 tbsp. olive oil, plus more for drizzling

1 3/4 tsp kosher salt, divided

1 medium onion

1 cup arborio rice

1/2 tsp. ground pepper

1/2 cup dry vermouth or white wine

3 cups homemade chicken stock, diided

2 oz. finely grated Parmesan (about 1 cup)

2 Tbsp. cold unsalted butter, cut into pieces

1/2 tsp. finely grated lemon zest

1/3 cup coarsely chopped parsley leaves

Lemon wedges for serving

1. Place racks in bottom third and middle of oven; preheat to 350. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp salt on a rimmed baking sheet.  Roast on bottom rack, tossing halfway through, until deeply brown and crisped, about 25-30 minutes.

2. Meanwhile, heat 2 Tbsp oil in a large oven proof Dutch one or heavy pot over medium high,  Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes, Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock.  Bring to a simmer then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minuets.

3.Return pot to stove and heat over medium.  Add remaining 1/2cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes.  Remove from heat and stir in Parmesan, butter, and lemon zest, season to tase with salt, if needed.  Add a little bit of warm water, if needed, until risotto is thick but still pourable,

4. Stir in mushrooms and parsley.

Chicken Enchiladas

 

• 9 x 13 Inch Baking Dish (This one is pretty for serving!)

Ingredients

For the enchilada sauce:

• ▢ 2 garlic cloves, minced
• ▢ 1-2 tablespoons chipotle chilis in adobo sauce, depending how spicy you like it
• ▢ 1-1/2 cups tomato sauce
• ▢ 1/2 teaspoon chipotle chili powder
• ▢ 1/2 teaspoon ground cumin
• ▢ 3/4 cup reduced sodium chicken broth
• ▢ kosher salt and fresh pepper to taste

For the chicken:

• ▢ 1 teaspoon extra virgin olive oil
• ▢ 10 ounces cooked shredded chicken breast, from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*
• ▢ 1 cup diced onion
• ▢ 2 large cloves garlic, minced
• ▢ 1/4 cup cilantro
• ▢ kosher salt
• ▢ 1 teaspoon cumin
• ▢ 1/2 teaspoon dried oregano
• ▢ 1 teaspoon chipotle chili powder
• ▢ 1/3 cup chicken broth
• ▢ 1/2 cup tomato sauce

For the enchilada:

• ▢ 8 7-inch whole wheat flour tortillas, (I use low-carb la tortilla factory)
• ▢ 1 cup part-skim shredded Mexican cheese blend, or cheddar
• ▢ olive oil spray
• ▢ 2 tbsp chopped scallions , or cilantro, for topping
• ▢ optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc

     

Instructions

• Preheat oven to 400F degrees.
• Spray a medium pot with oil and and add garlic, sauté 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes, to let the flavors meld. Set aside until ready to use.
• Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
• Spray a 13 by 9-inch glass or ceramic baking dish with oil. Put 1/3 cup chicken mixture into each tortilla and roll it.
• Place on baking dish seam side down, top with sauce. Then top with cheese.
• Cover with foil and bake in the oven on the middle rack for 20-25 minutes, until it's heated through and the cheese is melted. Garnish with scallions or cilantro. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.

Red Cabbage + Parsley Salad

• ¼ of a purple cabbage sliced thin
• 1 cup flat-leaf parsley chopped
• 1/2 lemon juice only
• extra-virgin olive oil to taste
• unrefined salt (real, pink, or Celtic salt) to taste
• black pepper to taste
• Toss all ingredients in a bowl.

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta

 

INGREDIENTS

Yield:4 servings

• 1½pounds boneless, skinless chicken thighs
• ½teaspoon kosher salt, plus more as needed
• 9whole unpeeled garlic cloves
• 2tablespoons extra-virgin olive oil, plus more for drizzling
• 1½tablespoons fresh lemon juice, plus more for serving
• 1tablespoon sweet or smoked paprika
• 1teaspoon dried oregano
• 1teaspoon brown sugar (optional)
• ¾teaspoon ground cumin
• 1pint cherry tomatoes (preferably different colors), halved
• 2ounces diced pancetta or bacon
• ¼cup torn fresh dill, parsley or other herbs, for serving
• Freshly ground black pepper

Ingredient Substitution Guide

PREPARATION

1. Step 1

   Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.

2. Step 2

   Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1½ tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.

3. Step 3

   Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.

4. Step 4

   Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.

5. Step 5

   Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

Poached Chicken

 Cover chicken with cold water

Add 3 T rice wine vinegar

Add 3 T Kosher salt

Add 1 T black pepper corns

Cover, bring to a boil for 15-20 minutes

Turn off heat and let stand covered for 3 to 3 1/2 hours.

Red Lentil Curry Soup

 4 servings

2

tablespoons virgin coconut oil or extra-virgin olive oil

1

medium onion, finely chopped

2

garlic cloves, finely chopped

1

2½-inch piece ginger, peeled, finely grated

1

tablespoon medium curry powder (such as S&B)

¼

teaspoon crushed red pepper flakes

¾

cup red lentils

1

14.5-ounce can crushed tomatoes

½

cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1

13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Preparation

1. Step 1

   Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

   Step 2

   To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

   Step 3

   Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.