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Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Cheesy Pasta with Sun Dried Tomatoes

February 1, 2010 By The Recipe Mom Leave a Comment
pasta

pastaWhat You Need:

1/2 C of pine nuts
4 C of tubular pasta
1 1/3 C of water
1 t of olive oil
1/2 red onion, sliced
8 oz. soft goat cheese
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat the inside and lid of a cast iron Dutch oven with cooking spray.
Place the pine nuts onto a cookie sheet in a single layer.
Place them into the oven while it is preheating and toast for 3 minutes.
Be sure to stir the nuts a couple of times so they are completely toasted.
Allow the pine nuts to cool slightly.
Place the pasta into the pan.
Pour the water over the pasta and stir to coat.
Smooth the pasta out over the bottom of the pan.
Spread the onions over the pasta.
Sprinkle in the cheese.
Add the tomatoes and sprinkle with the red pepper flakes and basil.
Pour the vinegar into the pan but do not stir.
Add the pine nuts and the mushrooms.
Stuff enough of the kale leaves into the pan as it will hold yet still being able fit the lid onto the pan.
Cover and bake 45 minutes or until the pasta is cooked the way you like.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal. Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Minted Bean and Chick Pea Soup

October 29, 2009 By The Recipe Mom Leave a Comment
minted-bean-soup

minted-bean-soupWhat You Need:

1 lb. very lean ground beef
1 onion, chopped fine
6 C of beef broth
1 C canned small white beans, drained
1 C of lentils
1 can chick peas, drained
1/4 C of tomato puree
1 t cloves
1 t hot red pepper flakes
1 t dried mint, crumbled
1 t salt
1 t pepper

How to Make It:

Generously spray the cooker with cooking spray.
Break the ground beef into the cooker and stir in the onion.
Cook the mixture until the beef is cooked through and no longer pink.
Pour the broth over the beef then add the beans, lentils and chick peas.
Stir in the tomato puree, cloves, red pepper, mint, salt and pepper.
Place the cooker on medium heat and bring to high pressure.
Cook 20 minutes then allow the pressure to drop naturally.

You don’t need to soak the lentils as they will soften and cook during the pressure cooking time. To keep the fat down use the leanest ground beef you can find.

Makes 10 serving

Filed Under: Beef, Pressure Cooking, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , ,