Pinch of Yum Top 25 Recipes
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TOP 25 RECIPES 2013 of SIDES + SOUPS + SALADS PINCHOFYUM.COM HONEY CHICKEN SALAD WITH GRAPES + FETA INGREDIENTS • 1 lb chicken breast • 1 bunch grapes (about 2-3 cups), cut in half • 1 cup uncooked wheat berries • salt and pepper to taste • 2 tablespoons olive oil • 1 tablespoon honey • ¼ cup homemade or storebought lemon dressing (I used Brianna’s brand) • ½ tablespoon vinegar • 2 tablespoons water • feta cheese and green onions for topping DIRECTIONS 1. Bring 2 large pots of water to boil. To one pot, add the raw chicken breasts. Cover and cook for about 20-30 minutes. To the other pot, add wheat berries and cook, uncovered, for about 20-30 minutes. 2. While chicken is cooking, chop the grapes in half. Slice a few green onions for topping. Whisk together the olive oil, honey, dressing, vinegar, and water. Keep grapes, green onions, and dressing in the refrigerator until ready to assemble. 3. Remove chicken from heat and check for doneness (white color throughout). Drain water and allow to cool for several minutes. When cool enough to handle, shred http://pinchofyum.com/honey-chicken-salad-with-grapes- chicken with two forks or your hands. Season shredded chicken with salt and pepper. and-feta 4. Remove wheat berries from heat and check for doneness (chewy texture). If they’re still NOTES too crunchy for you, continue to cook for another 10 minutes, adding water as needed. Drain off all excess water when done cooking. Season with salt and pepper. This salad can be refrigerated for 3-4 days. I recommend adding 5. Combine all ingredients in a large bowl. Top with feta cheese, green onions, and the grapes, green onions, almonds, and feta just before serving. almonds. Serves 8-10. HEALTHY JAPAPEÑO SWEET POTATO CHICKEN CHILI INGREDIENTS • 1 1/2 lbs. chicken breasts • 5 cups chicken broth • 1 onion, minced • 2 cloves garlic, minced • 1 jalapeno, minced • 2 tablespoons butter or olive oil • 2 teaspoons chili powder • 1/2 teaspoon salt • 2 large sweet potatoes, peeled and diced (about 4 cups) • 2 14 ounce cans fire roasted tomatoes with garlic, undrained • 1 14 ounce can black beans, drained • 3 tablespoons ground flaxmeal • cilantro and Cotija cheese for topping DIRECTIONS 1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge). 2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the http://pinchofyum.com/healthy-jalapeno-sweet-potato- onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet chicken-chili potatoes. Saute until the sweet potatoes are lightly browned. Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes). NOTES 3. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies It works best to use a nonstick pot. If your pot is NOT nonstick, with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to be sure to stir periodically and add some water to prevent combine. Add the flax and stir again. Season with salt and pepper and serve topped sticking and burning. with cilantro and Cotija cheese. Serves 8. CHOPPED THAI CHICKEN SALAD INGREDIENTS For the salad: For the dressing: • 2 boneless skinless chicken breasts • 2 cloves garlic • 1 small head green or white cabbage (2 • 3 bird’s eye chili peppers (sub 1/2 cups shredded) teaspoon minced hot pepper) • 1 large carrot (1 1/2 cups shredded) • 2 tablespoons soy sauce • 1 green papaya (1 1/2 cups shredded) • 2 tablespoons vinegar • 1/2 cup fresh cilantro • 2 tablespoons sugar • 1/2 cup green onions • 1 tablespoon fresh lime juice • 1/2 cup chopped peanuts • 1 tablespoon oil • 1/2 teaspoon fish sauce • 1/4 cup peanut butter DIRECTIONS • 1/4 cup water 1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks. 2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the http://pinchofyum.com/chopped-thai-chicken-salad chicken and vegetables in a large bowl and keep chilled. 3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with NOTES the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy. This homemade peanut dressing is very versatile and I often use it 4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can for other Thai recipes. be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve. Serves 4-6. SOUTHWESTERN QUINOA BLACK BEAN CASSEROLE INGREDIENTS • 3 large cloves garlic, minced • 1 onion, minced • 2 jalapenos, seeds and ribs removed, minced • 1 tablespoon oil • 4 1/2 cups cooked black beans, rinsed • 1 1/4 cup vegetable broth • 2 cups cooked quinoa • 1/2 teaspoon cayenne pepper • 1 teaspoon chili powder • 1 teaspoon cumin • 4 bell peppers, diced (mine were red and yellow) • 1 1/4 cup shredded Mexican cheese • sliced green onions DIRECTIONS 1. Black beans: Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. Taste and season with salt. In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste http://pinchofyum.com/southwestern-quinoa-and-black- and season with salt. Set aside. bean-casserole 2. Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and wait for 2-3 minutes before stirring. Let them “roast” for another few minutes before removing from the heat. 3. Assemble: Preheat oven to 375 degrees. Spoon black bean mixture into a glass baking NOTES dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with I used an 8 inch square baking dish and it was VERY full. You foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the could also spread this into a thinner casserole by using a 9x13 top layer of cheese was golden and bubbly. Sprinkle with green onions and let cool for at least 10 minutes (otherwise it will be too runny). Serves 9. CREAMY GARLIC CAULIFLOWER RICE INGREDIENTS • 6-8 cups chopped cauliflower • 4 cups vegetable broth + 2 cups water • 1/2 cup milk • 1 1/2 cups brown rice (I used a brown rice blend) • 1 teaspoon salt (plus more to taste!) • 2 tablespoons butter • 6-8 cloves minced garlic • 1/2 cup Mozzarella cheese for topping (more to taste) DIRECTIONS 1. Cook the rice according to package directions. Set aside. 2. Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor. 3. Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine. 4. In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice http://pinchofyum.com/creamy-cauliflower-garlic-rice to get it melted. Season with additional salt and pepper to taste. Serves 8. NOTES This is a blank canvas! You can add any kind of herbs, vegetables, or meat to this to customize it to your tastes. CREAMY CAULIFLOWER SAUCE INGREDIENTS • 8 large cloves garlic, minced • 2 tablespoons butter • 5-6 cups cauliflower florets • 6-7 cups vegetable broth or water • 1 teaspoon salt (more to taste) • 1/2 teaspoon pepper (more to taste) • 1/2 cup milk (more to taste) DIRECTIONS 1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside. 2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.