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Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 -0700

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more.

Chicken Pumpkin Stew
From Woman's Day

Ingredients

1 Tbsp canola oil
1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp minced garlic
1 can each (14 1/2 oz each) chicken broth and diced tomatoes
1 Tbsp smoked paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
8 oz fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup reduced-fat creamy peanut butter

Directions

Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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Fast & Easy Dinner: Chicken Salad Piccata

partysugar — Fri, 25 Sep 2009 06:50:52 -0700

Traditionally, a piccata consists of floured meat cutlets that are quickly sauteed and served with a simple sauce made from pan drippings and lemon juice. This recipe employs boneless skinless chicken breasts to make the piccata. Instead of placing the cooked chicken on a bed of pasta, it's set atop a mixture of red potatoes and green beans, with the sauce acting as a dressing for the vegetables. This affordable meal is a delicious variation on a crowd-pleasing classic, so be sure to get the recipe.

Fast & Easy Dinner: String Bean, Arugula, and Pasta Salad

partysugar — Thu, 13 Aug 2009 07:50:16 -0700

Tonight go green with this substantial vegetarian pasta salad. It's not only full of green vegetables, but it conserves energy by only boiling one pot of water.

The recipe highlights the fresh flavor and crunchy snap of green beans. The peppery bite of arugula and the salty tang of parmesan cheese play supporting roles. A simple lemon vinaigrette combines everything together.

Serve this delightful pasta on its own, as a side dish, or pack for a picnic. Check out the uncomplicated recipe when you read more.

String Bean, Arugula, and Pasta Salad
From Martha Stewart

Ingredients

4 ounces green beans, trimmed
4 ounces yellow wax beans, trimmed
Coarse salt
1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (from about 2 lemons)
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
1 ounce (1 1/2 cups) baby arugula

Directions

Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes.
Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed.
Just before serving, fold in arugula, and top with shaved Parmesan.

Serves 8.

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Fast & Easy Dinner: Artichoke Pizzas With Green Beans

partysugar — Wed, 15 Jul 2009 06:50:27 -0700

Certain leftovers are an excellent topping for pizza, while other leftovers are an outstanding pizza crust. Take pita breads, for example. Whenever I have a couple random pitas lying around, I use them to make pizza.

When broiled, the crust becomes crispy and wildly crunchy. This recipe tops the pita with roasted red peppers, marinated artichokes, and grated cheddar cheese, but incorporate whatever vegetables and cheese you have in your pantry. Green beans tossed with fresh lemon juice taste excellent on the side. To look at this easily adaptable vegetarian recipe, read more.

Artichoke Pizzas With Green Beans
From Real Simple

Ingredients

2 pita breads, split horizontally
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar artichokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano
1 9-ounce package frozen French-cut green beans, thawed
2 tablespoons fresh lemon juice
kosher salt and pepper

Directions

Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.
Top with the red peppers, artichokes, almonds, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.
Divide the green beans among bowls. Drizzle with the lemon juice and the remaining 1 tablespoon of oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with the pizzas.

Serves 4.

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Fast & Easy Dinner: Chimichurri Chicken

partysugar — Fri, 29 May 2009 10:30:00 -0700

Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans - they provide a snappy crunch - and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal, read more.

Chimichurri Chicken
From Better Homes and Gardens

Ingredients

4 skinless, boneless chicken breast halves
3 Tbsp. cooking oil
12 oz. fresh young green beans
3/4 cup packed Italian parsley
1 Tbsp. cider vinegar
2 cloves garlic, halved
1/4 tsp. crushed red pepper
1 lemon, peel and juice

Directions

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper.
On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.
In small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth.
Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.

Serves 4.

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Fast & Easy Dinner: Spring Fish in Parchment

partysugar — Tue, 07 Apr 2009 06:50:23 -0700

I love the French cooking technique en papillote. It's a simple, healthy, and quick way to make a fish dinner. I also enjoy opening the parchment paper package at the dinner table!

This version combines lots of vegetables - tomatoes, green beans, zucchini, carrots, and garlic - with plump, succulent sea bass. White wine and tangy olive tapenade further season the moist fish.

For the virtually effortless recipe to this delicious dish, read more.

Spring Fish in Parchment
From Every Day With Rachael Ray

Ingredients

1/2 pint grape tomatoes
1/2 pound green beans, halved
1/4 cup extra-virgin olive oil
Salt and pepper
2 small zucchini, thinly sliced on an angle
2 small carrots, shredded
1 red onion, quartered and thinly sliced crosswise
2 cloves garlic, grated or finely chopped
2 teaspoons herbes de Provence
1 large lemon, cut into 8 slices
Four 6- to 8-ounce pieces sea bass
1/2 cup white vermouth or dry white wine
4 teaspoons black or green olive tapenade or chopped olives

Directions

Preheat the oven to 425°.
On a baking sheet, toss the tomatoes and green beans with 2 tablespoons olive oil; season with salt and pepper. Roast until the tomatoes burst and the beans are tender, 10 minutes.
Cut 4 pieces of parchment paper the size of a baking sheet.
In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Douse with the vermouth, drizzle with the remaining 2 tablespoons oil and season with salt and pepper. Dot the fish with the tapenade.
To seal, fold over the long sides of the parchment together twice, then roll in the short sides to form a pouch.
Roast until the fish is just opaque, about 12 minutes.

Serves 4.

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Fast & Easy Dinner: Lime-Steamed Salmon

partysugar — Wed, 25 Mar 2009 06:50:14 -0700

In an attempt to improve his eating habits, my father recently purchased a steamer. Naturally, he asked me for some healthy and delicious recipes that feature steamed ingredients. Well, Dad: this one's for you.

Lime slices and crisp green beans act as a bed for plump salmon fillets. Fresh ginger and lime zest combine to make a fragrant sauce for the salmon. For a complete meal serve with brown rice. To check out the recipe, read more.

Lime-Steamed Salmon
From Better Homes and Gardens

Ingredients

2 limes
1 pound salmon fillet, skinned and cut into 3 pieces about 1 inch thick
1 tablespoon grated fresh ginger
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons toasted sesame oil
2 cups trimmed baby (small) green beans (about 8 oz.) or one 9-ounce package frozen French-cut green beans
Lime wedges (optional)

Directions

Finely shred 2 teaspoons peel from the limes; set aside. Thinly slice limes and lay slices evenly in the bottom of a steamer basket. Place the fish in a single layer on top of the lime slices.
Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish.
Place fresh or frozen beans in the upper section of the steamer container. Steam the fish and beans according to the manufacturer's directions for 12 to 15 minutes or until just cooked through. If beans are not tiny, you may need to remove the fish and steam beans for an additional 4 to 5 minutes. Let stand 1 minute.
To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans. If desired, serve with lime wedges.

Serves 3.

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Fast & Easy Dinner: Mini Meat Loaves With Green Beans

partysugar — Wed, 18 Mar 2009 06:50:30 -0700

I'm a sucker for minis and always look for recipes that shrink a dish to individual portions. This recipe for mini meat loaves does just that! Instead of making one large loaf and slicing it into pieces, give each member of your family a mini meat loaf patty.

With help from a premade tomato sauce, these meat loaves come together quickly and simply. Tender crisp green beans round out the menu for this comforting classic meal. For the recipe, read more.

Mini Meat Loaves With Green Beans
From Better Homes and Gardens

Ingredients

1 egg, lightly beaten
1 cup purchased pasta sauce
1/2 cup fine dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped if large
1 lb. lean ground beef
1 cup shredded mozzarella cheese (4 oz.)
12-oz. fresh green beans, trimmed
1 Tbsp. olive oil
Crushed red pepper (optional)

Directions

Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling.
In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt.
Add beef and 1/2 cup of the cheese; mix well.
Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval.
Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.
Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper.
Serve with meat loaves. Sprinkle all with remaining basil leaves.

Serves 4.

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Fast & Easy Dinner: Green Bean Soup

partysugar — Thu, 18 Dec 2008 07:45:09 -0800

On a recent episode of Top Chef, the remaining contestants were asked to take a dish and translate it into a soup. With this recipe for green bean soup, you can do the same thing in your own kitchen!

The classic, creamy green bean casserole is remade into a soup. It's made with vegetable broth, so it's vegetarian friendly. If you love green beans, give this recipe a try and read more.

Green Bean Soup
From Better Homes and Gardens

Ingredients

2 14-ounce cans vegetable broth
1 medium onion, chopped (1/2 cup)
1/2 of a vanilla bean, split lengthwise
3 tablespoons butter, softened
3 tablespoons all-purpose flour
1 lb. thin green beans, trimmed and cut into bite-size pieces (3 to 3 1/2 cups) plus 1/2 lb. steamed green beans

Directions

In a large saucepan, bring the broth, onion, and vanilla bean to boiling; reduce heat. Cover and simmer for 10 minutes or until onion is tender. Discard vanilla bean.
In a small bowl, stir together the butter and flour. Whisk into broth mixture. Cook and stir until slightly thickened and bubbly.
Add beans to broth mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 7 minutes more or until beans are crisp-tender.
Ladle into bowls. Garnish with steamed green beans.

Serves 4.

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Monday's Leftovers: Fennel and Orzo Salad With Dill Pesto

YumSugar — Mon, 08 Dec 2008 07:45:18 -0800

I've been trying to figure out what to make with leftover fennel, and I've finally found the perfect recipe. It highlights the sweet, delicate notes of anise in fennel and the grassy, lemony scent of dill. This dish can be easily modified: Add protein with chicken, another textural element with cubes of ricotta salata, and crunch with almond slivers. To put the salad together, read more.

Fennel and Orzo Salad With Dill Pesto
From Bon Appétit

Ingredients

8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Directions

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate.
Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

Serves 6.

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