Community Kitchens Northwest

From Pat Barger’s Queen Anne CK:

hicken Puttanesca
Adapted from Cooking Light, Aug 07

Cut 4 1/2 lb of skinless, boneless chicken breasts or thighs in 1 inch cubes.

Heat 2 T olive oil in a non stick skillet over medium-high heat. Add chicken to pan and sprinkle with 1/2 t salt. Cook 5 minutes stirring occasionally until lightly browned.

Stir in 6 c tomato-basil marinara sauce, 3/4 c coarsely chopped kalamata olives, 3 T capers and
3/4  t crushed red pepper. Bring to simmer for 5 minutes or until the chicken is fully cooked, stirring frequently.

To freeze, cool, portion into 12 ziploc bags. To serve thaw in frig or MW. Heat gently until hot. Serve over angel hair or other fine  pasta. Garnish each serving with 1 T parmesan.

Serves 12.

From Pat Barger at Queen Anne Community Kitchen

Chicken Marmalade

Adapted from Eating Well, Jan 09

Whisk together 3 c chicken broth, 6 T red wine vinegar, 6 T orange marmalade, 1 T cornstarch and  1 T Dijon.

Sprinkle 3 lb chicken breast (cut in 4 oz portions) with
1 1/2 t salt and 3/8 t pepper.

Heat 4 T oil in a large skillet over medium heat. Add chicken– cook until golden. Transfer to plate, cover with foil to keep warm. Add 2 T oil and 6 large shallots minced. Cook until shallots start to brown.

Whisk broth mixture and add to pan.  Bring to a simmer, scrape up browned bits. Cook until sauce is reduced and thickened, maybe 2 minutes.

Add chicken, return to simmer. Cook turning once until chicken is hot..

Remove from heat– stir in 1 T fresh orange zest.

Place individual portions in 12 ziploc bags, dividing the sauce. Chill and freeze. To serve, thaw in frig or MW and heat gently.

Serves 12

From Pat Barger at Queen Anne Community Kitchen:

Chicken Coriander

Adapted from The Spice Islands Cookbook

Rehydrate 9T dried minced onion in 9T water.

Sprinkle over 4 lb skinless boneless chicken breasts. Let stand 20 minutes.

Melt 1 stick butter in a heavy skillet, Stir in 1 1/2 t turmeric, 3 T ground coriander, 1 1/2 t chili powder and cook gently for 1 minute. Add chicken and onions and brown chicken on both sides. Sprinkle with 1 T salt .

Add 1 c hot water, cover tightly and simmer for 30 -40 minutes or bake in 300 degree oven for 30-40 minutes until chicken is tender. Sprinkle with 4 T lime juice.

To freeze, portion into 12 ziploc bags, being sure there is some of the sauce in each bag. To serve, thaw in frig, place in a small dish, cover and heat gently in the MW.

Serves 12

From Pat Barger at Queen Anne Community Kitchen:

Chicken Chasseur

Substantially adapted from The Spice Islands Cook Book

Brown 12  6 oz pieces of skinless boneless chicken breast in 6 T butter in a heavy casserole or covered skillet. Season with 1 T salt and 1t black pepper.

Combine 1 t onion powder, 2T chicken stock base,
1 1/2 c white wine, 1 1/2 c tomato sauce,  3 c sliced mushrooms and 1 T chervil. Add to chicken.

Cover and bake 30 minutes in a 350 degree oven. Uncover and bake 10 minutes longer to brown well.

Just before serving or packaging sprinkle with  1 T chervil.

To freeze, place 1 piece of chicken and 1/12 of the sauce in each ziploc bag. To serve, thaw in frig and heat gently in the MW.

From Pat Barger at Queen Anne CK:

California Chili

Adapted from Vegetarian Times, 1995

In a large pot heat 2 T oil.

Add 4 cloves minced garlic, 2 c diced onion and 2 diced green peppers. Saute until tender crisp (onions are transparent.)

Add 4 15 oz cans of diced tomatoes, 6 T red wine vinegar, 2 t oregano, 2 t cumin, 2 T chili powder, 2 cans undrained pinquitos (S&W spiced bean product) and 3+c each of previously cooked black beans, garbanzos and red kidney beans.

Simmer about an hour to blend flavors.

To freeze, divide into 12 labeled ziplock bags. To serve defrost in frig or MW and heat well. Garnish with diced onion and grated cheddar if desired.

From Pat Barger at Queen Anne CK:

Beef Stroganoff Dinner

Adapted from Reader’s Digest One Dish Meals

Sprinkle 1 T salt and 3/4 t pepper over 3 lb ground beef. Form into 12 patties.

Heat 1/4 c oil in a skillet. Brown patties 3 minutes on each side. Remove to plate.

Heat 3 T more oil in the skillet. Add 3 c finely diced onion and saute 5 minutes. Add 24 oz sliced mushrooms and saute 5 minutes more.

Reduce heat to low and blend in 1/2 c flour. Cook, stirring, 3 minutes.  Raise heat and add 2 1/4 c beef broth (Campbell’s-undiluted is good). Stir constantly until thick and smooth.

Return beef and add 6 c frozen green peas. Cook 5 minutes.

Whisk in 1 1/2 c low fat plain yogurt or sour cream and 2 TDijon. Simmer very gently. Don’t boil or your sauce will break down.

Serves 12

To freeze, place 1 patty and a share of the sauce in each of 12 ziploc bags.  To serve, thaw in frig and heat very gently in the MW. Do not boil– you will break down the sauce.
Good side dish for a single portion is 4 oz medium wide egg noodles cooked and tossed with 1 T butter and 1/2 T poppy seeds.  This combination makes a very hearty dinner.

From Pat Barger at Queen Anne CK

Barbecued Meat Loaf
Adapted from Cooking Light Jan 2000

Preheat oven to 350 degrees.

Combine 1 1/2 c ketchup, 1 1/2 T Worchestershire sauce, 1 T chili powder and 1 1/2 T red wine vinegar.

Place 1 1/2 slices of white bread in food processor; process until finely round. Combine with 3/4 c milk in a large bowl. Add 3/4 c ketchup mixture, 1 1/2 c minced onion, 3/4 c  fresh grated Parmesan, 3/4 c finely diced carrot,1/3 c minced parsley,1/3 t dry rubbed sage, 3/4 t black pepper, 3 cloves minced garlic and
3 lbs ground beef and 2 eggs, beaten. Stir until well blended.

Spray 12 Texas size muffin cups . Divide the beef mixture among the cups.

Bake at 350 degrees for 30 minutes.  Brush remaining ketchup mixture over the tops of the mini loaves and bake another 10 minutes. Let stand for 15 minutes. Chill, remove from pans and package in 12 ziplock bags.

Frozen: Thaw in frig, reheat covered in MW until just hot.

Serves 12

Recipe from Pat Barger at Queen Anne CK

Two for the Price of One

I had had Jennifer Raymond’s book  Fat Free and Easy for quite a while before I realized that the vegetable portion of Very Primo Pasta and Shepherd’s Pie were exactly the same. So here goes. Make the veggies and either use as a pasta sauce or top with mashed potato and bake as shepherd’s pie.

Heat 1/2 c water in a large skillet or pot. Braise
2 chopped onions for 3 minutes.

Then add 1 large pepper, diced, 2 carrots, sliced and
2 stalks celery, sliced. Cook for 5 minutes over medium heat.

Add 1/2 lb sliced mushrooms, cover the pan and cook an additional 7 minutes, stirring occasionally.

Add 15 oz can of crushed tomatoes, 15 oz can of kidney beans, drained, 1 t basil, 1/2 t paprika, 1/2 t pepper and 2 T soy sauce.

Cover and cook an additional 15 minutes.

Serves 8. This recipe doesn’t divide well so make it and freeze the surplus portioned to suit you to use some night when you are late or tired.

Ingredients
1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice

Preparation
Preheat oven to 500°F with rack in middle.
Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
Toss squash with pesto and salt and pepper to taste. Serve immediately.

Expanded Crispy Kale Quinoa Pilaf Recipe

Serves 6-8

Ingredients
2 small delicata squash, cubed
1 1/2 cups quinoa
5 cups water
1 bunch dinosaur kale, 1-inch pieces
1 cup pomegranate seeds
3/4 cup Feta cheese
1/2 cup parsley

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tablespoon garlic
1 teaspoon salt
1/2 teaspoon pepper

Preparation
• Preheat oven to 400°F.
• Toss the delicate squash with enough oil to make each piece shiny but not drenched in oil.  Sprinkle salt and pepper.
• Spread on a baking sheet and bake in oven at 400°F about 25 minutes until soft.
• Boil water for quinoa.  Once at a rolling boil, add quinoa and cook for 8-10 minutes, until it no longer has a white center and the tail falls off.
• Strain and set aside.
• Toss kale in bowl with oil, salt and pepper same as described above.
• Spread on a baking sheet and bake in oven at 400°F for about 10 minutes or until slightly crispy but still vibrant green.
• De-seed pomegranate and place in small bowl.
• Chop parsley and feta cheese and place in another small bowl.
• Mix together the dressing in a measuring cup.
• Toss all ingredients together.
• Taste and adjust with salt or vinegar.
• Serve immediately and store leftovers in the refrigerator for 3-5 days.