Arroz con Pollo

• 2 cups dry white wine
•  A large pinch of saffron
• 12 chicken thighs
• Coarse salt and freshly ground pepper
• 2/3 cup extra-virgin olive oil
• 2 large onion2, finely chopped
• 4 tablespoons minced garlic (4 to 6 cloves)
• 2 large tomatoes, diced
• 4 dried bay leaves
• 9 cups chicken stock, plus more if needed
• 3 cups short-grain rice, preferably Spanish (like Valencia rice)
• 1 cup pimiento-stuffed green olives (or twice that... or none)  :)
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• Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large deep skillet over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.

Reduce heat to medium, cook onion and garlic, stirring often, until tender... for 10-15 minutes.  Add tomatoes and cook, stirring often, for about 15 minutes.  Stir in wine/saffron mix, 1 heaping Tbsp salt, 1 tsp pepper, and the bay leaves.  Cook until wine is almost completely evaporated, for another 10-15 minutes.  Add chicken, stock, rice, and olives.  Bring to a simmer.

Reduce heat to low.  Cover and cook until rice is tender for about 45 minutes, stirring about halfway through.  If rice is not done, add another cup of stock.  Remove from heat and let stand, covered, for 10 minutes.  Remove bay leaves.  

Serves 12

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Spicy Coconut Chicken Casserole

• 3 tablespoons olive oil
• Boneless, skinless chicken breasts (about 4 pounds total)
• Coarse salt and ground pepper
• 2 cans (14.5 ounces) light coconut milk
• 3 cups chicken broth
• 2 to 4 teaspoons Thai red curry paste, depending on how spicy you want it
• 2 cups jasmine rice
• 2-3 red bell peppers, cut into 1-inch pieces
• 16 ounces green beans, cut into 1-inch lengths
• 1 lemon, cut into wedges, for serving

In a large Dutch oven or heavy pot, heat oil over medium high.  Season chicken with salt and pepper.   Working in batches, cook chicken until browned, 6-8 minutes; transfer to a plate.

Add coconut milk, broth, 1 cup water, and curry paste to the pot; bring to a boil; stir in rice.  Add chicken in a single layer, if possible.  Cover and reduce heat to medium low.  Cook without stirring until rice is almost tender, about 15 minutes.

Add bell peppers and green beans on top of chicken; cover and cook until vegetables are crisp tender, 8-10 minutes.  Serve with lemon wedges on the side. (Lemon will cut the spice... if your mouth gets too spicy and feels like it's burning, bite on a lemon!  It helps instantly.)  

Serves 12

Gluten Free Skillet Lasagna

84 ounces canned whole peeled plum tomatoes (from three 28-ounce cans)

• 6 garlic cloves, finely chopped
• 6 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 large egg yolks
• 3 cups ricotta cheese, room temperature
• 2 boxes (12 ounces each) Tinkyada brown rice lasagna noodles
• 1 pound fresh mozzarella, shredded
• 1/2 cup grated Parmesan cheese (the fresh stuff, not the Kraft stuff)
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• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large Dutch oven, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 10 cups marinara sauce).
• Meanwhile, in a large bowl, mix together egg yolks, ricotta, and 1 teaspoon each salt and pepper.
• Carefully pour sauce 1 1/2 cup in casserole; spread sauce evenly. Add a single layer of noodles, breaking them up to fit, if needed. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 3 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and Parmesan over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Chicken Cacciatore

12 boneless, skinless chicken breast halves, about 4 1/2 pounds
Coarse salt and ground pepper
3 tablespoons olive oil
3 pounds mushrooms, trimmed and quartered
6 garlic cloves, minced
3 cans (14.5 ounces) stewed tomatoes
1 teaspoon dried oregano

 Season chicken with salt and pepper. In a large dutch oven with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

 Add mushrooms to pan; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

 Return chicken and any accumulated juices to pan; cover, and cook until chicken is done, 4 to 6 minutes or longer, as needed. Turn chicken to coat with sauce, and serve.

 Serves 12

Apple Squash Soup

• • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 2 butternut squashes (about 4 pounds), peeled, seeded, and chopped
  • 8 red or golden apples, peeled, cored, and chopped
  • 1 tablespoon coarse salt
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chicken or vegetable stock
  • 5 cups water, plus more if needed
  • Sour cream, for garnish (optional)
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  • Melt butter in a dutch oven over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  • Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  • Puree in batches in a food processor or blender until smooth, and return to pan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples and sour cream if desired.

  
  

  Serves 12.

Olive Relish

• 20 green Cerignola olives, pitted and coarsely chopped (1 cup)
• 1 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 2 tablespoons white-wine vinegar
• Coarse salt and freshly ground pepper
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• Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.

Roasted Carrots, Parsnips and Shallots

• 1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
• 1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
• 8 shallots, halved if large
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• Olive Relish, for serving (see under Pickles and Relishes label in sidebar)
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• Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

Serves 12