January Recipes

I thought I'd try a slightly different format, and list the recipes by week, which might make them a little easier to find, if you're looking for just one. Some of these have been featured before (since part of the function of a monthly menu is to repeat), but I'll list them again, so you don't have to scroll through old posts.
Here you go.

WEEK ONE

Roasted Chicken. Roast potatoes. Asparagus.

Back when I had time to read magazines, I had a subscription to Martha Stewart Living. I loved her 101 series, and learned a lot from them. In fact, when I moved to NY I recycled all the magazines, but ripped out the 101 sections & those little perforated pages that were called "What to Have for Dinner" - those were great. I think I may still have a bunch of them - a main meal, a side dish a dessert. Anyway, this is her Roast Chicken 101 with directions lifted directly from Martha's website. I've been making my roast chicken like this since 1997 with ne'r a bad one. The other 101 posts are great too, check them out here.

How to Truss a Chicken
Trussing helps the chicken keep its shape and cook more evenly during roasting. Although traditional trussing involves tying the whole body of the chicken together, it is much easier just to tie the legs together with kitchen twine.

Serves 4 (will feed my family of 6)

• 1 six-pound roasting chicken
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 1 lemon
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees.and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Instructions & photo's via MarthaStewart.com

Tomato Soup & Grilled Cheese

Here's my favorite tomato soup in the whole world. I could eat this every day! I like it left chunky, the kids like it pureed. For the grilled cheese, I like to use Trader Joe's Tuscan Pane with thick slices of mozzarella. I brush the outside of the bread with canola oil, and then grill on low heat. Crunchy on the outside, gooey on the inside - nothing better or more comforting in this frigid weather we are having. If you don't live near a Trader Joe's, I think a good ciabatta would be delicious.

Erin’s Hearty Cream of Tomato Soup

1 Tbs olive oil
1 Tbs butter
1 ½ C minced onion
3-4 cloves garlic, minced or crushed
½ tsp salt
1 tsp dill (or more to taste)
lots of freshly ground black pepper
1 12oz can crushed concentrated tomatoes
2 cups chicken broth
2 Tbs maple syrup
½ cup heavy cream (more or less to taste)
2 medium sized fresh tomatoes, diced small

Heat olive oil & butter in a duct oven or kettle. Add onion, garlic, salt, dill and black pepper. Stir over medium heat for about 5-8 minutes, or until the onions are translucent.

Add canned tomatoes, chicken broth, maple syrup. Cover & simmer over low heat for 20 – 30 minutes. With mixer, blend until smooth, or leave chunky.

About 5 minutes before serving whisk in heavy cream and stir in diced fresh tomatoes. Serve hot, topped with freshly minced herbs.

Baked Mac-n-Cheese

4 cups pasta elbows (I also like mini penne, which I just discovered)
1/2 cup butter, divided
6 Tbsp. flour
2 tsp. dry mustard
2 tsp. salt
5 cups milk
4 cups shredded cheese
4 Tbsp. dry bread crumbs
4Tbsp. grated Parmesan cheese

Heat oven to 375. Spray baking dish with cooking spray. Cook pasta and drain.

In a saucepan over medium heat, melt butter (less 2 Tbsp.) whisk in flour, mustard and salt. Gradually whisk in milk. Cook and stir until mixture thickens and bubbles. Remove from heat. Stir in cheese until melted.
In dish, combine sauce with macaroni. In a small bowl, melt 2 Tbsp. of butter. Combine with bread crumbs and Parmesan cheese. Sprinkle over top of macaroni.

Bake for 17-20 minutes or until top crust is golden. Let stand 20 minutes before serving.


WEEK TWO

Roast Turkey. Yams. Green Beans. (Pumpkin Pie)

Turkey & Barley Soup. Wholewheat rolls.

Broiled Salmon. Wild Rice. Edemame.

This is another one I don't really have a recipe for. I place the salmon in a baking dish, lightly brush with canola oil, and sprinkle lemon pepper seasoning over it. Pop it under the broiler for about 15 minutes. I usually use a mix for the wild rice - one from Trader Joe's, or the "Near East" brand. If I've recently been to my favorite store in Brooklyn, or Whole Foods, I might make my own mix. I just use a long grain rice, with the wild rice mixed in (about 2/3 long grain - 1/3 wild) and toss in a few spices. The Edemame I just heat, and toss with butter & some kosher salt. I figure that the butter & salt are on the outside of the pod, and don't really make it into our mouths in large doses, so it's OK.

Chickpea Curry. Rice. Naan. Cucumber Salad.

CHICKPEA CURRY

2 Tbl oil (I use olive)
2 tsp ground cumin

2 tsp chopped fresh ginger (I usually grate it)
1 tsp turmeric powder
2 Tbl ground coriander
1/2 tsp paprika
1 1/2 tsp salt

2 - 150z cans chickpea's rinsed well
1 - 16oz can tomato sauce
1/2 c. chopped onions (I leave them out - Rebekah hates them!!)
Chopped fresh cilantro for top.

* Heat oil in saucepan, add onion (or not) & cumin and saute. Add
turmeric, coriander, paprika, salt and ginger. Stir for 1 minute. Add tomato sauce & stir for 1 minute. Add chickpeas and 3/4 cup water. Stir and bring to a
boil. Simmer for about 20 minutes. Serve over rice, sprinkled with chopped
fresh cilantro. Cook the rice, and chop the cilantro while the curry is
simmering, the whole meal will take 25 minutes or so to cook.

Serve over steamed brown rice, with naan (I buy naan at our local Indian Restaurant.)

CUCUMBER SALAD
Peel and seed two cucumbers. Dice. Mix in 2 Tbsp. plain yogurt, a dash of lemon juice, salt & pepper.

Beef & Bok Choy Hot Pot

2 1/4 cups water
3/4 cup low-salt beef broth
1/3 cup rice vinegar
1/3 cup low-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat, cut into bite-sized pieces
1 1/4 cups chopped green onions
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1 1/2 cups thinly sliced carrot
2 cups hot cooked wide rice noodles

Combine first 6 ingredients, stirring with a whisk; set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

Topped Baked Potatoes.
Just bake several potatoes (enough for your family.) Then I prepare dishes of different toppings - shredded cheese, sour cream, chopped fresh chives, chili, steamed broccoli, etc. to make a "baked potato bar." Each person puts together what they would like. Super easy, super quick!


WEEK THREE

Yogurt Parmesan Chicken. Steamed Green Beans. Sunday Corn. (Lime Chiffon Pie)

Yogurt Parmesan Chicken.
2 Cups crushed Ritz crackers
3 Tbsp. Parmesan cheese
2 tsp garlic salt
1 tsp seasoned salt
8 boneless, skinless chicken breasts
8oz plain yogurt
1/4 cup melted butter

Combine cracker crumbs, Parmesan cheese, garlic salt & seasoned salt and set aside (I like to do it in a gallon sized ziplock bag.) Place chicken breasts & yogurt in a bowl, mix to coat (I like to cut each breast in 1/2 lengthwise, to make the pieces smaller. This prevents them from being a little dry, and are better sized for my little people.) Dip each yogurt covered piece of chicken in the cracker crumbs and coat completely. Arrange in a 9x13 baking dish. Drizzle chicken with melted butter (I leave off the butter.) Bake in oven at 350F for 45 minutes, or until tender.


Golden Winter Soup

Serves 8

2 Tbs butter
5 cups (1/2 inch) cubed peeled butternut squash (about 1 1/2 lbs)
2 cups (1/2 inch) cubed peeled russet potato (about 12 oz)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cup sliced leek (about 2 medium)
4 cups fat free, less sodium chicken broth
1 cup half-and-half

12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese
3 Tbs chopped chives

Melt butter in a large Dutch Oven over medium high
heat. Add squash, potato, salt and pepper to pan; saute three min.
Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat
and simmer 20 minutes or until potato is tender, stirring occasionally.
Place half of potato mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over blender opening (to prevent splatters). Blend
until smooth. Pour into a large bowl. Repeat procedure with
remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet. Sprinkle
evenly with cheese. Broil bread slices 2 min or until golden. Ladle
1 cup soup into each of 8 bowls; top each serving with about 1 tsp
chives. Serve 2 bread slices with each serving. Garnish with freshly
ground black pepper, if desired.


Chicken Enchilada's. Rice.



WEEK FOUR

Lamb Stew. Crescent Rolls. (Lemon Meringue Pie.)

Lentil Soup. Wholewheat bread.

Thai Ginger Salmon. Wild Rice. Edemame.


White Bean Chicken Chili. Cornbread.

CHILI

1 large onion, chopped
3 tsp. cumin
3 15oz. cans white beans
½ tsp. oregano
5 cups chicken broth
6-8 cloves garlic, minced
3 cups cooked chicken, shredded
1 cup sour cream
3 cups shredded Monterey Jack Cheese (1/2 lb.)

Bring onion, beans, and broth to a boil, reduce to simmer for 10 min.
Add chicken, simmer another 20 minutes.
Add spices and garlic, simmer another 30 minutes.
Just before serving, add sour cream and shredded cheese.
Stir to melt, then serve. Very good the second day, too. Freezes well.

CORN BREAD

1 1/4 cups flour
3/4c. cornmeal
4 Tbl sugar
3 tsp baking powder
1 tsp salt
1 c. milk
1 egg, beaten
3 Tbl safflower oil

Sift dry ingredients. Add milk, egg and oil. Beat well, and bake in an 8” greased pan 400F, for 30 - 40 minutes.