Tag Archives: carrots

Hunter Fieri’s Chicken Salad

Posted on
3

Oh my word. I’m not sure where to even begin. But let’s just say that my packed lunch repertoire has significantly improved. Like, it’s way off the charts now. It’s a revolution.

For serious.

I’m not one to go ga-ga over celebrity chefs [or their offspring], but let’s just say that while I initially thought it was cool that Guy Fieri’s teenage son, Hunter, contributed a recipe to Food Network Magazine, after I made it and tasted it, I was super impressed. This wasn’t just a fringe benefit of having a famous father [though certainly that was the reason Hunter's recipe was published in a m a g a z i n e!!!]… this kid can cook! And create. Whoa.

Chicken salad has always been something I like but never think to make. I’m not really sure why, because it’s so filling, and when made right–can be awfully healthy. Perfect for a quick weekday lunch. This version has all the makings for a good chicken salad: it’s creamy, crunchy, and flavorful, giving you exactly what you want without weighing you down. A tiny bit of mayonnaise mixed with dijon mustard provides creaminess without excess; celery, carrots, and red onions give some crunch without tons of nuts and grapes that usually end up slightly soggy; and herbs and spices add flavor without compromising the nutrition.

We loved the versatility of this chicken salad. It can be served on a bun or as a wrap, or even on lettuce or crackers. We made it on Sunday night and each enjoyed two servings throughout the week for lunch–enough to be savored, but not too much that we got tired of it. I did cut the recipe in half, so feel free to increase the quantities to suit your needs. By the time I finished my last lunch of it, I was kinda wishing I had done that myself. And that never happens. So be forewarned… this stuff is fantastic!

Hunter Fieri’s Chicken Salad [from Food Network Magazine]
click to print

Ingredients:

  • 1 cup shredded chicken [from a rotisserie or oven roasted chicken]
  • 1/4 cup minced celery
  • 1/4 cup shredded carrot
  • 1/4 cup minced red onion
  • 2-4 tablespoons mayonnaise
  • 1 tablespoon whole grain dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • dash paprika
  • freshly ground black pepper
  • rolls or tortillas, for serving
  • lettuce, for serving
  • tomato slices, for serving

Directions:

In a medium size bowl, mix together chicken, celery, carrots, and onion. Add 2 tablespoons mayonnaise and 1 tablespoon mustard. Stir, then add up to 2 more tablespoons mayonnaise if needed. Add celery salt, garlic powder, and paprika, mixing well to incorporate. Add black pepper to taste, then serve on a roll or in a tortilla, garnished with lettuce and tomato.

Time: 10 minutes.

Yield: 3-4 sandwiches or wraps.

Chicken Noodle Soup

Posted on
11

My poor husband is sick in bed at home today. While it’s no fun to be sick, what better way to get well sooner than a warm, cozy bowl of Chicken Noodle Soup?

It’s a good thing that I made some of this classic comfort soup recently and stashed the leftovers in the freezer, since I can’t stay home all day and take care of him. At least I’ll be able to be here all day in spirit through each bite of light, savory chicken broth filled with tender chicken, slurp-able noodles, and hearty vegetables. Nothing sates sickness quite like old fashioned Chicken Noodle Soup, and I’m hoping it’ll do the trick in our house today!

Chicken Noodle Soup
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Ingredients:

  • 10 cups chicken broth [I used homemade, but if I wasn't, I would recommend low-sodium.]
  • 1 medium yellow onion, chopped [about 1 cup]
  • 3 large stalks celery, chopped [about 1 1/2 cups]
  • 6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
  • 1 large parsnip, peeled and chopped [about 3/4 cup]
  • 4 small turnips, chopped; optional
  • 2 small radishes, chopped; optional
  • 2 large cloves garlic, minced
  • 2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 ounces extra broad egg noodles, uncooked
  • 1 tablespoon + 1 teaspoon dried dill
  • 2 teaspoons dried basil
  • crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!

Time: 70 minutes.

Yield: 10-12 servings.

Turkey, Black Bean, and Sweet Potato Chili

Posted on
5

So, it’s winter. It isn’t calendar official yet, but there’s snow on the ground so that makes it winter in my book. While I can’t say that I am the biggest fan of that cold season, I do love warming up with some hearty chili.

bowl of black bean & sweet potato chili

I recently tried this hearty chili when we had company, and it was a huge hit. I’m not a fan of thin soups and this chili is anything but. Each bite is chock-full of spicy ground turkey, black beans, sweet potatoes, and lots of other flavorful veggies.

Don’t get me wrong–regular chili is good too, but this amped-up chili has tons of healthy additions that make it even better. The original recipe was vegetarian, but to satisfy a certain man in my life, I added ground turkey. I also added some extra vegetables, like zucchini, to use up the contents of my fridge. The zucchini wasn’t too noticeable so you could probably leave that out without missing it. I wasn’t sure initially how well potatoes, even my beloved sweet potatoes, would work in chili but I am happy to report that they are great, blending in naturally so even sweet potato haters [Benjamin] don’t object too loudly. :) The leftovers are fantastic served out of the fridge for a few days and also freeze nicely for lunches during the work week. Hope you enjoy!

Turkey, Black Bean, and Sweet Potato Chili [adapted from goodLife(eats)]
printable version

Ingredients:

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 6 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 medium zucchini, chopped [I just washed it really well and didn't bother peeling it.]
  • 2 1/2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 28 ounces crushed tomatoes
  • 28 ounces petite diced tomatoes
  • 2 large carrots, diced [I just washed it really well and didn't bother peeling it.]
  • 3 cups diced sweet potatoes
  • 15 ounce can Great Northern beans, rinsed and drained
  • 4 cups cooked black beans [Mine were dried + cooked, but you could sub 30 ounces canned.]
  • 1 cup salsa
  • 2 cups vegetable or chicken broth, divided
  • 2 teaspoons cornstarch
  • Jack cheese, for serving
  • Cilantro, for serving
  • Sour Cream, for serving

Directions:

In a skillet, brown ground turkey until fully cooked. Drain grease and set aside.

Meanwhile, heat the olive oil in a large stock pot over medium-high heat. Add onion and saute for a few minutes, until tender. Add the garlic, pepper, and zucchini and saute for a couple more minutes, until fragrant. Add cumin, chili powder, black pepper, and oregano and stir well, cooking for another minute or so.

Reduce heat to medium-low. Next, stir in ground turkey, tomatoes, carrot, sweet potatoes, beans, and salsa. Reserve 1/4 cup broth, but add the rest to the stock pot.

In a small measuring cup, whisk together reserved broth and cornstarch. Mix until smooth, then pour into pot. Stir until combined, then cover and bring to a boil. Boil for 2 minutes then uncover and reduce heat to low, simmering for 60 minutes. Cover and simmer with lid for an additional 30 minutes. Taste and adjust seasonings if necessary. Serve with cheese, cilantro, and sour cream as desired.

Time: 2 hours [30 minutes active].

Yield: a lot of chili. At least 10-12 generous servings.

KC’s Dilled Carrots

Posted on
3

I am so excited to be participating today in the Healthy Holidays series, hosted by Carly at Createlive. I love going to Carly’s blog for her great photography, creative ideas, and amazing recipes, so when I saw this series, I knew I wanted to join in.

Today, I’ll be sharing one of my favorite vegetable side dishes of all time: KC’s Dilled Carrots. Normally, I’m not a fan of cooked vegetables [at my house, we eat a. lot. of salads, cut up raw veggies, etc. instead], but I make an exception for this one. I think one of the reasons I’m not a fan of cooked vegetables is because they are either a) mushy [I like the CRUNCH!], b) slathered in a lot of other ingredients that change the flavor from fresh and light to heavy, or c) all of the above. My mom got this recipe from a family friend, whose initials happen to be KC, after eating at their house one year over spring break about four and a half years ago, and it has made an appearance on our table many times since then.

Oftentimes, cooked carrots are served with buttery, sugary, bacon-y glaze that is, of course, delicious, but also high in fat and calories. For a vegetable dish, this is problematic. KC’s Dilled Carrots solves the problem by significantly cutting down on the butter and sugar, adding a ton of flavor with a generous amount of dill, and incorporating just a bit of creaminess via sour cream or yogurt for a rich taste with more of the good stuff and less of the bad. Note, this of course translates to more pie, stuffing, or whatever is your cup of tea. I mean, in the name of health you could just cook up some carrots and call it a day–but wouldn’t you rather add a bit of pizzazz in a healthier way? I know I do. Enjoy, and be sure to check out the rest of the series here. It will be continuing for the next three weeks so there’s still time to contribute if you want!

dilled carrots

KC’s Dilled Carrots
printable version

Ingredients:

  • 3 tablespoons butter
  • 2 pounds carrots, cut in coins or julienned
  • 2 teaspoons dill
  • 1/2 cup chicken stock
  • 1 teaspoon honey
  • 3 tablespoons sour cream or plain Greek yogurt

Directions:

Melt butter in a deep skillet over medium heat. Add carrots and stir to coat, sauteing and constantly stirring for about 3 minutes. Stir together dill, chicken stock, and honey in a measuring cup. Pour over carrots and stir to coat. Cover and cook for 4-7 minutes, until carrots are just barely tender. Remove from heat. Take carrots from the pan with a slotted spoon and place into a serving dish. Return skillet to the stove and cook over high heat for 1-2 minutes, reducing liquid until syrupy. Stir in sour cream or yogurt, pour over carrots, stir together, and serve.

Time: 15 minutes.

Yield: 6-8 servings.

healthy holidays series button
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]

Roasted Vegetable Soup

Posted on
17

Okay. So I’m going to forget for a few moments that it’s been in the 80s here in Indiana this week and last, and transport myself back to a time a couple weeks ago where the temperatures were barely in the low 60s and the rain was steadily pouring nearly every day. This requires a bit of willing suspension of disbelief, if you will.

Now that I’m back in those chilly early days of fall if only in my memories, I can recall a delicious soup that popped its way into my oven, onto my stove, and into my heart. A soup that requires little to no effort, sans some chopping, scooping, and measuring that yields a slightly spicy, thick, and comforting bowl of Roasted Vegetable Soup.

Now, despite my love of vegetables, I am by no means a Vegetable Soup kind of girl. Brothy soups are not for me. So when I saw this recipe pop up on my Google Reader, I was a bit skeptical. A soup just made out of vegetables? How much flavor can that really have? Sure, there are some herbs but what can they really do?

Oh, silly me. Clearly I forgot the lessons I learned with Roasted Tomato Sauce or any of the other roasted vegetable dishes I’ve shared on this ‘lil blog. Roasting vegetables makes all the difference. While cooking vegetable stovetop leaves them mushy and a little blah, roasting them brings out tons of flavor and that smooth, creamy texture that I love. This soup’s perfect for cozying up to on a cold, rainy evening, and is the best vehicle for endless bites of warm, crusty bread. Mmm, good!

I’m so glad I decided to give vegetable soup a try. What’s one food that you’re glad that you decided to try?

Roasted Vegetable Soup [from Good Cheap Eats]
printable version

Ingredients:

  • 7 baby eggplants, halved lengthwise [about 3 1/2 cups; original used 1 large eggplant]
  • 2 medium yellow squashes, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 4 small sweet peppers [or 2 bell peppers], seeded and halved
  • 2 large carrots, chunked
  • 3 medium tomatoes, halved
  • 4 large cloves garlic, peeled
  • 1 small hot pepper [optional]
  • olive oil
  • freshly ground pepper and salt
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 bay leaf
  • 4-6 cups chicken broth

Directions:

Preheat oven to 400 degrees. Place the vegetables–eggplant, squash, zucchini, peppers, carrots, tomatoes, garlic, and hot pepper–on a single layer on a rimmed baking sheet [or two, in my case]. Brush with a thin layer of oil and season with a generous amount of pepper and a little salt. Roast for 35-45 minutes, until tender and spotted with brown.

Add vegetables to a large stockpot, scooping pulp from eggplant, squash, and zucchini first. Add oregano, basil, and bay leaf, then pour in 4 cups chicken broth. Bring to a simmer and cook for 45 minutes or until vegetables are very tender.

Remove the bay leaf and discard. Use an immersion blender to blend soup until smooth. Alternatively, use a blender or food processor with caution since the liquid is hot. Add up to 2 more cups of broth if desired to thin. [I didn't do this.] Serve warm with crusty bread.
Time: 1 hour 40 minutes [10 minutes active].
Yield: 5-6 servings.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.