So, take our shopping list and add some crusty bread, salad fixings, some fruit and a couple of simple desserts.. like ice cream and frozen pound cake.. and head to the grocery store. Then spend an afternoon making the basic recipes that will be used in different combinations throughout the week. Make sure to add a dash of fun by recruiting a family member to share the cooking duties and to keep you company in the kitchen.
BASIC RECIPES
Roasted Chickens
Although it is preferable to cook the chickens on a rack, if you dont have one to fit your roasting pan, go ahead without it. We added roasted onions and garlic bulbs for the photograph, which you can do or not.
2 chickens (3-3 ½# each)
2 lemons, one halved, one quartered
8 cloves of garlic, peeled, crushed
4 sprigs fresh rosemary
1 T. olive oil
Salt n Pepper
3-4 large onions, peeled, halved, rubbed with a little olive oil (optional)
garlic bulb, papery skin removed, rubbed with a little olive oil (optional)
1-Wash chickens and pat dry with paper towels. Tuck wing tips under the bodies of the chickens and place them on a rack in a large roasting pan. Squeeze juice from halved lemon all over. Rub juice in.
2-Carefully loosen the skin over the breasts with your fingers and tuck ½ clove of crushed garlic and a small sprig of rosemary under each breast. In each cavity place a crushed garlic colve as well as the remaining quartered lemon and rosemary sprigs; place rest of garlic and the optional onions in the roasting pan. Set aside for 15 minutes. Preheat oven to 425F
3-Rub chickens all over with olive oil. Sprinkle with salt and pepper. Lay chickens on their sides on rack.
4-Bake for 15 minutes, turn chickens breast side up, and cook for 15 minutes more. If fat is splattering all over, pour a cup of water into the roasting pan and it should calm down. Lower heat to 350F and cook for 30-40 minutes more, basting occasionally, until instant-read thermometer registers 180F on inside of thigh, or until juices run clear when thigh is pierced with a knife. Remove chickens from oven and set aside.
5-Serve one chicken for dinner, along with the roasted vegetables and polenta. (See following recipes)
6-Pull meat off remaining chicken. Cover loosely and chill. When cold, place in a heavy Ziploc bag and refrigerate for later use.
Roasted Vegetables
If your oven is roomy enough, go ahead and roast the vegetables when you are roasting the chickens. Put leftover artichokes in the freezer, or in the refrigerator if you plan to use them in the pizza recipe within the next few days.
Makes about 8 cups
2 medium eggplants, halved, cut into ½ inch slices
2 large red onions, peeled, cut into ¼ inch slices
2 red peppers, cored, quartered
2 yellow peppers, cored, quartered
8 cloves garlic, peeled, halved
6 sprigs fresh thyme
2 T. olive oil
Salt n Pepper
1 can (28 oz.) whole tomatoes, drained (reserve juice for other recipes)
10 frozen artichoke hearts, defrosted (reserve rest of 9 oz box)
2 t. balsamic vinegar
½ c. kalamata, nicoise, or green olives, pitted (I like a mix of all.. or different ones, mixed)
1-Preheat oven to 425F. Place eggplants, onions, peppers, garlic, and thyme in a large baking pan or two pans if it seems too crowded. Toss with olive oil. Sprinkle with a little salt and pepper.
2-Bake for 30 minutes. Remove from oven. Lower heat to 350F. Stir vegetables, add tomatoes (cut in half), artichoke hearts, and vinegar. Bake for 20-25 minutes more or until vegetables are soft. Remove from oven. Remove thyme sprigs and stir in olives. Taste for seasoning.
3-Serve part of the vegetables with the roast chicken (they can be served at room temperature or reheated). Set rest aside to cool. Refrigerate for the other recipes.
Polenta
Traditionally polenta is cooked on the stovetop and requires constant stirring. It can be cooked quite successfully and without a lot of fuss in the oven as well. This recipe makes enough to serve with roast chicken and to make the polenta lasagna.
Makes 4 cups
1 ½ c. chicken broth (canned is fine)
2 little sprigs rosemary
½ t. salt (you may need more or less depending on whether you used salted chicken broth)
1 ½ c. polenta (stone ground cornmeal)
½ T. butter
¼ c. shredded four cheese blend (optional)
Vegetable oil cooking spray
1-Preheat oven to 350F. On stovetop, combine chicken broth and 3 c. water with rosemary and salt to taste in a large ovenproof pan with lid.
2-Bring liquid to a boil and whisk in the polenta very slowly. (If you do this too quickly, the polenta will get lumpy) Lower heat to a simmer and whisk polenta for about 4 minutes until thickened.. it should be the consistency of Cream of Wheat.
3-Cover tightly and place in the oven. Bake for 35 to 50 minutes, depending on brand used (sample it after 35 minutes and see if it tastes cooked).
4-Remove pan from the oven and spoon 2 c. polenta into a microwave-safe bowl. Stir in ½ T. butter and optional cheese. For the polenta lasagna: Immediately spread the rest of the cooked polenta into a free-form ¾ inch thick rectangle (about 6 x 8 inches) on a lightly oiled cookie sheet. Set aside to cool (or refrigerate for faster cooling).
5-The polenta in a the bowl can be served right away or set aside and microwaved on high power for 3 to 4 minutes to warm. Or, it can be refrigerated, covered, for a few days, and reheated later.
Chicken Stock
Youll need stock for the curry and soup; it is not difficult to make. If you use canned or packaged broth instead, buy unsalted.. you can doctor it up with some these ingredients.
Makes 2 ½ cups
1 chicken carcass
2 medium yellow onions, peeled, halved
1 large carrot, cut into large chunks
2 sprigs thyme
4 sprigs parsley
6 whole black peppercorns
1 bay leaf
1 t. salt
½ c. white wine (optional)
1-Place carcass and remaining ingredients in a large stockpot. Cover with 3 quarts water.
2-Bring to a boil over medium heat. Reduce heat and simmer, partially covered, for 1 ½ hours. Strain liquid into a large container with lid. Discard vegetables and spices. Let stock cool and refrigerate, covered, until needed.
RECIPES FOR THE WEEK
Roasted Vegetable Pasta
Melt some shredded cheese on a split, toasted baguette to accompany the pasta if youd like. Red pepper adds some kick to the sauce, so add or subtract this spice according to your taste.
2 T. olive oil
1 c. cooked roasted vegetables, chopped (1/8 Basic Recipe)
1 can (28 oz) diced tomatoes
½ t. dried basil
½ t. dried oregano
1-2 pinches red pepper flakes
Pinch of sugar
1 T. capers
¼ c kalamata, nicoise, or green olives, pitted, halved (optional)
Salt n Pepper
1 # dried linguini, such as sun-dried tomato
1 package (4 oz) crumbled feta cheese
1-Bring large quatity of water to a boil in a stockpot. Meanwhile, heat oil in large skillet over medium heat. Add roasted vegetables to the skillet and sauté briefly. Add tomatoes, spices, and sugar and cook together over low heat for 15 minutes until flavors are well combined. Add capers and optional olives. Salt and pepper to taste.
2-Cook pasta according to package directions. Drain, reserving 1 c. of pasta water.
3-If sauce seems too thick, add some of the pasta water and reheat briefly. Toss with pasta and serve with feta cheese sprinkled on top.
Sauteed Sausages
Use these sausages for polenta lasagna and the play-it-again pizza in the recipes that follow.
4 spicy Italian turkey or pork sausages
1-Simmer sausages in a skillet with 2 T. water until lightly browned. Drain on paper towels and set aside. If you are not using them right away, refrigerate until needed.
Polenta Lasagna
This is a different take on lasagna and a pretty healthy one as well. You could also make this with the premade polenta available in a roll or lasagna noodles.
1 # container cottage cheese or 1 # ricotta cheese
2 T. chopped fresh parsley
Vegetable oil cooking spray
2 c. prepared polenta (1/2 Basic Recipe)
2 c. cooked roasted vegetables (1/4 Basic Recipe) mixed with ¾ c. tomato juice reserved from canned tomatoes in Basic Recipe
2 cooked sautéed sausages, cut into ½ inch slices
¾ c. shredded four-cheese blend
1-Rinse cottage cheese in a strainer under cool water and drain. When drained, combine with parsley in a food processor fitted with a steel blade and process until smooth.
2-Lightly spray an ovenproof 9 x 5 x 3 inch loaf pan with cooking spray. Cut polenta into narrow strips and place a layer in bottom of pan.
3-Top with vegetables, sausage, ¾ of the cottage cheese, and ¼ c. shredded cheese.
4-Top with another layer of polenta. Smooth the remainder of the cottage cheese on top and sprinkle with the rest of the shredded cheese. (At this point it can be refrigerated, covered, and baked in a day or two)
5-Bake at 375F for about 45 minutes, or until bubbling. If top starts to brown too quickly, cover with aluminum foil.
Chicken or Vegetable Curry
Make this curry with chicken or roasted vegetables or a combination of the two. This can be as spicy hot as youd like, depending on the amount of cayenne pepper you use and the heat in the chutney. While the list of ingredients is long, cooking time is minimal. First, get the ingredients together in small bowls. Start the water for the rice or noodles when you begin cooking the curry. You can also make this recipe earlier in the day and reheat it later.
¼ t. ground coriander
¼ t. cinnamon
1/8 t. ground cloves
1/8 t. cayenne pepper
1 ½ to 2 T. curry powder, according to taste
2 garlic cloves, peeled
1 inch piece of ginger, halved (you dont really need to peel it)
2 medium yellow onions, peeled, quartered (to make 1 c.)
1 Granny Smith apple, cored, quartered
4-5 Roma tomatoes, halved
1 ½ T. chutney (any kind), depending on spiciness
2 c. shredded, cooked chicken (1/4 Basic Recipe)
Or,
2 c. cooked roasted vegetables (1/4 Basic Recipe)
Suggested Condiments
½ c. chopped coriander/cilantro
½ c. salted peanuts, chopped
½ c. raisins, either golden or black
½ c. mango or other chutney
½ c. plain yogurt (lebni or Greek style is better, imo ..its thicker)
Serve with hot rice or egg noodles
1-Combine first five ingredients. Set aside.
2-Chop garlic, ginger, and onions in food processor fitted with steel blade. Scrape into a small bowl. Without cleaning out the processor, chop apple briefly and scrape into a bowl. Next chop tomatoes briefly. Set aside.
3-Heat oil in a large skillet over the medium heat. Add the onion mixture and sauté until onions are softened. Stir in spices and sauté for 1 minute.
4-Add the chicken stock. Lower heat and simmer for 5 minutes. Add apples, tomatoes, and chutney and simmer for 5 minutes more. Add chicken or vegetables and simmer until just heated through.
5-Serve with rice or noodles and your choice of condiments.
Chicken Soup with Spinach and Cannellini Beans
Serve this soup with a crusty baguette and a salad. You could substitute Parmesan cheese for the four-cheese blend.
1 ¾ quarts chicken stock, homemade or canned
½ c. small dried pasta
2 c. shredded, cooked chicken (1/4 Basic Recipe)
Pinch of red pepper flakes
5 c. prewashed baby spinach
1 c. canned cannelloni beans, drained
2 T. shredded four-cheese blend
Pesto for garnish (optional)
1-Bring stock to a slow boil. Add pasta and cook until al dente.
2-Add rest of ingredients. Simmer briefly to warm through. Ladle into bowls, sprinkle with a little cheese, add a dollop of pesto if youd like, and serve.
Play-It-Again Pizza
You can make your own pizza dough, but a Boboli shell works just as well when you want a quick dinner.
1-thin crust pizza shell (10 oz)
2 c. cooked roasted vegetables (1/4 Basic Recipe)
4 artichoke hearts, defrosted, halved (from 9 oz package)
1 ½ to 2 cooked sautéed sausages, sliced in ½ inch pieces
¼ c. pitted kalamata, nicoise, or green olives
1 c. shredded four-cheese blend
1 t. olive oil
1 t. dried oregano
1-Preheat oven to 450F. Place the pizza shell on a baking sheet or baking stone. Arrange roasted vegetables on top and add artichoke hearts, sliced pieces of sausage, and olives. Sprinkle with shredded cheese. Finish with a drizzle of olive oil and a sprinkling of oregano.
2-Bake until cheese is melted and starting to brown, about 15 to 20 minutes.
BASIC RECIPES
Roasted Chickens
Although it is preferable to cook the chickens on a rack, if you dont have one to fit your roasting pan, go ahead without it. We added roasted onions and garlic bulbs for the photograph, which you can do or not.
2 chickens (3-3 ½# each)
2 lemons, one halved, one quartered
8 cloves of garlic, peeled, crushed
4 sprigs fresh rosemary
1 T. olive oil
Salt n Pepper
3-4 large onions, peeled, halved, rubbed with a little olive oil (optional)
garlic bulb, papery skin removed, rubbed with a little olive oil (optional)
1-Wash chickens and pat dry with paper towels. Tuck wing tips under the bodies of the chickens and place them on a rack in a large roasting pan. Squeeze juice from halved lemon all over. Rub juice in.
2-Carefully loosen the skin over the breasts with your fingers and tuck ½ clove of crushed garlic and a small sprig of rosemary under each breast. In each cavity place a crushed garlic colve as well as the remaining quartered lemon and rosemary sprigs; place rest of garlic and the optional onions in the roasting pan. Set aside for 15 minutes. Preheat oven to 425F
3-Rub chickens all over with olive oil. Sprinkle with salt and pepper. Lay chickens on their sides on rack.
4-Bake for 15 minutes, turn chickens breast side up, and cook for 15 minutes more. If fat is splattering all over, pour a cup of water into the roasting pan and it should calm down. Lower heat to 350F and cook for 30-40 minutes more, basting occasionally, until instant-read thermometer registers 180F on inside of thigh, or until juices run clear when thigh is pierced with a knife. Remove chickens from oven and set aside.
5-Serve one chicken for dinner, along with the roasted vegetables and polenta. (See following recipes)
6-Pull meat off remaining chicken. Cover loosely and chill. When cold, place in a heavy Ziploc bag and refrigerate for later use.
Roasted Vegetables
If your oven is roomy enough, go ahead and roast the vegetables when you are roasting the chickens. Put leftover artichokes in the freezer, or in the refrigerator if you plan to use them in the pizza recipe within the next few days.
Makes about 8 cups
2 medium eggplants, halved, cut into ½ inch slices
2 large red onions, peeled, cut into ¼ inch slices
2 red peppers, cored, quartered
2 yellow peppers, cored, quartered
8 cloves garlic, peeled, halved
6 sprigs fresh thyme
2 T. olive oil
Salt n Pepper
1 can (28 oz.) whole tomatoes, drained (reserve juice for other recipes)
10 frozen artichoke hearts, defrosted (reserve rest of 9 oz box)
2 t. balsamic vinegar
½ c. kalamata, nicoise, or green olives, pitted (I like a mix of all.. or different ones, mixed)
1-Preheat oven to 425F. Place eggplants, onions, peppers, garlic, and thyme in a large baking pan or two pans if it seems too crowded. Toss with olive oil. Sprinkle with a little salt and pepper.
2-Bake for 30 minutes. Remove from oven. Lower heat to 350F. Stir vegetables, add tomatoes (cut in half), artichoke hearts, and vinegar. Bake for 20-25 minutes more or until vegetables are soft. Remove from oven. Remove thyme sprigs and stir in olives. Taste for seasoning.
3-Serve part of the vegetables with the roast chicken (they can be served at room temperature or reheated). Set rest aside to cool. Refrigerate for the other recipes.
Polenta
Traditionally polenta is cooked on the stovetop and requires constant stirring. It can be cooked quite successfully and without a lot of fuss in the oven as well. This recipe makes enough to serve with roast chicken and to make the polenta lasagna.
Makes 4 cups
1 ½ c. chicken broth (canned is fine)
2 little sprigs rosemary
½ t. salt (you may need more or less depending on whether you used salted chicken broth)
1 ½ c. polenta (stone ground cornmeal)
½ T. butter
¼ c. shredded four cheese blend (optional)
Vegetable oil cooking spray
1-Preheat oven to 350F. On stovetop, combine chicken broth and 3 c. water with rosemary and salt to taste in a large ovenproof pan with lid.
2-Bring liquid to a boil and whisk in the polenta very slowly. (If you do this too quickly, the polenta will get lumpy) Lower heat to a simmer and whisk polenta for about 4 minutes until thickened.. it should be the consistency of Cream of Wheat.
3-Cover tightly and place in the oven. Bake for 35 to 50 minutes, depending on brand used (sample it after 35 minutes and see if it tastes cooked).
4-Remove pan from the oven and spoon 2 c. polenta into a microwave-safe bowl. Stir in ½ T. butter and optional cheese. For the polenta lasagna: Immediately spread the rest of the cooked polenta into a free-form ¾ inch thick rectangle (about 6 x 8 inches) on a lightly oiled cookie sheet. Set aside to cool (or refrigerate for faster cooling).
5-The polenta in a the bowl can be served right away or set aside and microwaved on high power for 3 to 4 minutes to warm. Or, it can be refrigerated, covered, for a few days, and reheated later.
Chicken Stock
Youll need stock for the curry and soup; it is not difficult to make. If you use canned or packaged broth instead, buy unsalted.. you can doctor it up with some these ingredients.
Makes 2 ½ cups
1 chicken carcass
2 medium yellow onions, peeled, halved
1 large carrot, cut into large chunks
2 sprigs thyme
4 sprigs parsley
6 whole black peppercorns
1 bay leaf
1 t. salt
½ c. white wine (optional)
1-Place carcass and remaining ingredients in a large stockpot. Cover with 3 quarts water.
2-Bring to a boil over medium heat. Reduce heat and simmer, partially covered, for 1 ½ hours. Strain liquid into a large container with lid. Discard vegetables and spices. Let stock cool and refrigerate, covered, until needed.
RECIPES FOR THE WEEK
Roasted Vegetable Pasta
Melt some shredded cheese on a split, toasted baguette to accompany the pasta if youd like. Red pepper adds some kick to the sauce, so add or subtract this spice according to your taste.
2 T. olive oil
1 c. cooked roasted vegetables, chopped (1/8 Basic Recipe)
1 can (28 oz) diced tomatoes
½ t. dried basil
½ t. dried oregano
1-2 pinches red pepper flakes
Pinch of sugar
1 T. capers
¼ c kalamata, nicoise, or green olives, pitted, halved (optional)
Salt n Pepper
1 # dried linguini, such as sun-dried tomato
1 package (4 oz) crumbled feta cheese
1-Bring large quatity of water to a boil in a stockpot. Meanwhile, heat oil in large skillet over medium heat. Add roasted vegetables to the skillet and sauté briefly. Add tomatoes, spices, and sugar and cook together over low heat for 15 minutes until flavors are well combined. Add capers and optional olives. Salt and pepper to taste.
2-Cook pasta according to package directions. Drain, reserving 1 c. of pasta water.
3-If sauce seems too thick, add some of the pasta water and reheat briefly. Toss with pasta and serve with feta cheese sprinkled on top.
Sauteed Sausages
Use these sausages for polenta lasagna and the play-it-again pizza in the recipes that follow.
4 spicy Italian turkey or pork sausages
1-Simmer sausages in a skillet with 2 T. water until lightly browned. Drain on paper towels and set aside. If you are not using them right away, refrigerate until needed.
Polenta Lasagna
This is a different take on lasagna and a pretty healthy one as well. You could also make this with the premade polenta available in a roll or lasagna noodles.
1 # container cottage cheese or 1 # ricotta cheese
2 T. chopped fresh parsley
Vegetable oil cooking spray
2 c. prepared polenta (1/2 Basic Recipe)
2 c. cooked roasted vegetables (1/4 Basic Recipe) mixed with ¾ c. tomato juice reserved from canned tomatoes in Basic Recipe
2 cooked sautéed sausages, cut into ½ inch slices
¾ c. shredded four-cheese blend
1-Rinse cottage cheese in a strainer under cool water and drain. When drained, combine with parsley in a food processor fitted with a steel blade and process until smooth.
2-Lightly spray an ovenproof 9 x 5 x 3 inch loaf pan with cooking spray. Cut polenta into narrow strips and place a layer in bottom of pan.
3-Top with vegetables, sausage, ¾ of the cottage cheese, and ¼ c. shredded cheese.
4-Top with another layer of polenta. Smooth the remainder of the cottage cheese on top and sprinkle with the rest of the shredded cheese. (At this point it can be refrigerated, covered, and baked in a day or two)
5-Bake at 375F for about 45 minutes, or until bubbling. If top starts to brown too quickly, cover with aluminum foil.
Chicken or Vegetable Curry
Make this curry with chicken or roasted vegetables or a combination of the two. This can be as spicy hot as youd like, depending on the amount of cayenne pepper you use and the heat in the chutney. While the list of ingredients is long, cooking time is minimal. First, get the ingredients together in small bowls. Start the water for the rice or noodles when you begin cooking the curry. You can also make this recipe earlier in the day and reheat it later.
¼ t. ground coriander
¼ t. cinnamon
1/8 t. ground cloves
1/8 t. cayenne pepper
1 ½ to 2 T. curry powder, according to taste
2 garlic cloves, peeled
1 inch piece of ginger, halved (you dont really need to peel it)
2 medium yellow onions, peeled, quartered (to make 1 c.)
1 Granny Smith apple, cored, quartered
4-5 Roma tomatoes, halved
1 ½ T. chutney (any kind), depending on spiciness
2 c. shredded, cooked chicken (1/4 Basic Recipe)
Or,
2 c. cooked roasted vegetables (1/4 Basic Recipe)
Suggested Condiments
½ c. chopped coriander/cilantro
½ c. salted peanuts, chopped
½ c. raisins, either golden or black
½ c. mango or other chutney
½ c. plain yogurt (lebni or Greek style is better, imo ..its thicker)
Serve with hot rice or egg noodles
1-Combine first five ingredients. Set aside.
2-Chop garlic, ginger, and onions in food processor fitted with steel blade. Scrape into a small bowl. Without cleaning out the processor, chop apple briefly and scrape into a bowl. Next chop tomatoes briefly. Set aside.
3-Heat oil in a large skillet over the medium heat. Add the onion mixture and sauté until onions are softened. Stir in spices and sauté for 1 minute.
4-Add the chicken stock. Lower heat and simmer for 5 minutes. Add apples, tomatoes, and chutney and simmer for 5 minutes more. Add chicken or vegetables and simmer until just heated through.
5-Serve with rice or noodles and your choice of condiments.
Chicken Soup with Spinach and Cannellini Beans
Serve this soup with a crusty baguette and a salad. You could substitute Parmesan cheese for the four-cheese blend.
1 ¾ quarts chicken stock, homemade or canned
½ c. small dried pasta
2 c. shredded, cooked chicken (1/4 Basic Recipe)
Pinch of red pepper flakes
5 c. prewashed baby spinach
1 c. canned cannelloni beans, drained
2 T. shredded four-cheese blend
Pesto for garnish (optional)
1-Bring stock to a slow boil. Add pasta and cook until al dente.
2-Add rest of ingredients. Simmer briefly to warm through. Ladle into bowls, sprinkle with a little cheese, add a dollop of pesto if youd like, and serve.
Play-It-Again Pizza
You can make your own pizza dough, but a Boboli shell works just as well when you want a quick dinner.
1-thin crust pizza shell (10 oz)
2 c. cooked roasted vegetables (1/4 Basic Recipe)
4 artichoke hearts, defrosted, halved (from 9 oz package)
1 ½ to 2 cooked sautéed sausages, sliced in ½ inch pieces
¼ c. pitted kalamata, nicoise, or green olives
1 c. shredded four-cheese blend
1 t. olive oil
1 t. dried oregano
1-Preheat oven to 450F. Place the pizza shell on a baking sheet or baking stone. Arrange roasted vegetables on top and add artichoke hearts, sliced pieces of sausage, and olives. Sprinkle with shredded cheese. Finish with a drizzle of olive oil and a sprinkling of oregano.
2-Bake until cheese is melted and starting to brown, about 15 to 20 minutes.
