Being told that snowmageddon was on its way, I felt like I needed to batten down the proverbial hatches and start cooking something “hearty” for the men folk. I’m thinking after they finish shoveling and snow blowing and repeating as necessary they might be a tad bit hungry.
I received a gift of a great new cookbook (written by a friend of mine, Cynthia Presser) called Cooking with a Brazilian Twist a few weeks ago and decided that this stay inside kinda day was the perfect opportunity to try out a recipe or three. I’m really impressed with the depth and breadth of Brazilian inspired recipes and while the meat dishes are obviously not kosher, most of the others in the book are either dairy or pareve. Modifying the meat and sea food recipes to kosher friendly ones was pretty easy. The few that I tried were perfect for warming up the snow shovelers after the driveway had been cleared for a third time and are easy and delicious enough to make anytime I want to serve something a little different.
I was inspired to dig though my recipe files and come up with a few one-pot, hearty and healthy dishes that everyone can make for the shovelers in your life. The Butternut Squash recipe from Cynthia’s book is my new favorite “wow” chicken dish and I’m sure it will be yours as well.
BUTTERNUT SQUASH QUIBEBE WITH CHICKEN AND COCONUT MILK (meat) (Quibebe com Frango e Leite de Coco) 2 tablespoons coconut oil (I didn’t have any on hand so I used olive oil) Salt and pepper 1 large boneless, skinless chicken breast, cut into bite sized pieces 1 medium onion, finely chopped 1/2 tablespoon ginger, peeled and minced 1/2 tablespoon chilli pepper paste 1/2 tablespoon dark brown sugar 2 cups (one small or ½ large) butternut squash, peeled and cut into 1-inch dice 1 can unsweetened coconut milk (14 ounces) 1 tablespoon flat-leaf parsley, finely chopped 1/2 cup scallions or green onions, finely chopped (reserve 2 tablespoons for garnish)
In a large skillet, heat oil until over a high heat. Season the chicken with salt and pepper. Add chicken to skillet and sear for about one minute without stirring. Cook for 2 additional minutes, stirring occasionally, until chicken is fully cooked, but still moist inside. Remove the chicken from skillet and set it aside but don’t clean the pan. Reduce the heat. Add onions to the skillet. Cook until soft and slightly browned, about 3 minutes, stirring occasionally. Add the ginger, chilli pepper and brown sugar. Cook, stirring constantly for an additional minute. Reduce the heat to medium and add butternut squash and coconut milk. Bring to a low simmer and cover. Cook, stirring occasionally until butternut squash is soft, 10- 13 minutes. Remove from heat and fold in parsley and scallions. Season with more salt if needed. Serve immediately over a bed of jasmine rice, garnished with more scallions.
Modified slightly from Cooking with a Brazilian Twist by Cynthia Presser (You can get the cookbook through Cynthia’s website www.cynthiapresser.com)
BLACK BEAN AND RICE SOUP (pareve, meat or dairy) 1 large onion, chopped finely 4 stalks celery, diced 2 carrots, peeled and diced 1 jalapeno pepper, diced (optional) 1 red bell pepper, diced 1 tablespoon minced garlic 2 tablespoons olive oil 3 (15 ounce) cans black beans, drained 2 (14 1/2 ounce) cans diced tomatoes with chilies 1 (11 ounce) can corn, drained 1 cup instant rice 1 teaspoon oregano 1 teaspoon cayenne pepper 1 teaspoon cumin 2 cups water 4 cups vegetable or chicken broth 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon fresh cilantro or parsley Sour cream (optional) Cheddar cheese (optional) Corn chips (optional)
In stock pot saute the onion, celery, carrot, garlic, red pepper and jalapeno pepper in the olive oil. Cook over a medium heat until the vegetables are soft. 5- 7 minutes. Add the beans, tomatoes, corn, water, broth and spices. Simmer for 30-40 minutes. Add the instant rice, mix to combine and cook 5- 7 minutes or until rice is tender. Serve topped with chopped parsley, cilantro, sour cream, cheddar cheese and crumbled corn chips. Serves 6 to 8
My files, source unknown
CROCK POT CHICKEN CORN SOUP (meat) 2 to 3 boneless skinless chicken breasts, cut into 1/2-inch pieces 2 (14 ½ to 15 oz) cans Mexican or Spicy stewed tomatoes (do not drain) 1 (10 3 /4 oz) can cream of corn Chili powder to taste Cumin to taste 2 cups sweet corn (frozen or canned) 1/2 cup or more water, chicken or vegetable broth (depending on how thick you like it)
Place all the ingredients into a crockpot and mix to combine. Cook on low for 4- 6 hours or high for 2- 3. Serves 4. This recipe can be doubled or tripled. Submitted by Katie Rorger Chicago IL
SAUSAGE AND WHITE BEAN SOUP (meat) 8 oz bulk kosher sausage (you pick the spice/hot level) 1 large onion, chopped 1 red pepper, diced 1 tablespoon minced garlic 1 can (15 oz. to 19 oz.) white kidney beans, rinsed and drained 5 cups vegetable or chicken broth 2 chopped and seeded tomatoes 1/4 cup chopped parsley or cilantro
In a stock pot, brown the sausage until no pink is left. Add the onions and red pepper and cook until the vegetables start to get soft, 4- 5 minutes. Add the garlic and beans and mix to combine. Add the broth and bring to a boil. Reduce heat and simmer for about 15 minutes. Stir in the cilantro or parsley and chopped tomatoes. Serves 6 to 8.
My file source unknown
© Eileen Goltz one pot 14a