Jenn’s Cook Book

Another new recipe from the new kitchen! For my second meal, I adapted a recipe from Cooking Light magazine originally called “Orange-Ginger Skillet Chicken.” The recipe was designed to make ahead and take camping or to a cookout, but works just as well made immediately. To balance the citrus flavors, I added earthy mushrooms.

Macaroni is only a suggestion, you could also use egg noodles, rotini, or even brown rice. Though this is mostly an all-in-one meal, I would suggest a side salad or steamed vegetables to complete the meal.

Above: Okay, I cheated and used canned mandarin oranges. So sue me.

Orange-Ginger Chicken with Macaroni
adapted from Cooking Light

1/2 cup orange juice
3-4 chopped green onions
1/4 cup low-sodium soy sauce
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp honey
2 tsp grated peeled fresh ginger
1 tsp ground coriander seed
1 1/2 lb chicken breast tenders
8 0z sliced mushrooms
1 cup chopped orange sections
3 cups uncooked macaroni or similar shaped pasta
Combine first 8 ingredients in a medium bowl. Place chicken tenders in the mixture and chill for 15-20 minutes.

Bring a large pot of salted water to a boil and cook pasta according to package directions, about 6-8 minutes, until just al dente (still slightly firm). Drain and keep warm.

Over medium heat in a large skillet, saute mushrooms in a small amount of oil. When near tender, add chicken mixture to pan and increase to medium-high heat. Cook 15 minutes, until chicken is cooked through until no longer pink.

Add pasta to skillet and toss well to coat. Sprinkle orange segments on top. Remove from heat and cover, allow to set 2-3 minutes before serving (this will allow the orange segments to warm without breaking).

Above: James wasn’t feeling well, so I came home and made some “comfort food.”

This is a remake of the Super Easy Sausage & Egg Noodle Dinner. Italian sausage were on sale and to stretch the dollars even further, I used some for this dish and saved the rest for another dinner. Pork, like beef, is not very eco-friendly, which is why I used less than the original recipe.

4-5 cups dry egg noodles
1 tsp salt
3 sweet Italian sausage, sliced into 1/2 inch rounds
8 oz mushrooms, such as mini bella, sliced
1 tbsp olive or vegetable oil
1 jar marinara or spaghetti sauce
Parmesan cheese, optional

Bring a large pot of water to boil. Add salt and egg noodles. Prepare according to package directions (about 8 minutes). Drain and keep warm.

Meanwhile, heat oil in a large skillet and saute mushrooms over medium-high heat. Saute until almost soft, add water if needed. Set aside in a small bowl.

Add sausage to hot skillet and saute for 4 to 5 minutes, add a bit of marinara sauce if the pan is dry. Continue to saute until sausage is cooked through and add mushrooms back to pan. Add jar of sauce of pan along with prepared egg noodles. Toss all ingredients until sauce is warmed. Serve with Parmesan cheese if desired.

Economically Friendly: The pack of 5 sausages was $2.19 on sale, leaving 3 for this recipe and 2 for another meal. Normally, I would have used 4 and the remaining sausage would have sat in the freezer (and probably suffered from freezer burn). Egg noodles are a fairly inexpensive pantry staple, and you can usually find it on sale.

Environmentally Responsible: Well, I am not sure what to say here, other than I used less meat than usual. It’s a small step, but a step nonetheless. This is a great dish to serve with steamed, seasonal veggies.

Excellently Healthy: Served with steamed veggies, this isn’t bad for you, as long as it’s in moderation. Another option is to make your own sauce to monitor ingredients and sodium content.  

I know, I know. Beef is not good for the environment, but even I need a break from vegetarian cuisine. Plus, this was a deal at $2.40 almost a pound for pre-cut strips of beef and I had leftover BBQ sauce from the BBQ Chicken Stir-Fry. It starts with balance and small steps.

BBQ Beef Stir-Fry:
3/4 to 1 lb beef strips
8 oz sugar snap peas  
8 oz sliced mushrooms
1 onion, chopped
1 tbsp olive oil
1 cup BBQ sauce (see below)

Heat oil in a large skillet and saute onions for 3-5 minutes over medium-high heat until soft. Set onions aside in a small bowl. Add mushrooms to skillet and saute 5-7 until almost soft and tender. Set aside in bowl with onions.

Add beef strips to skillet. Saute, without stirring, for 2 minutes. Add BBQ Sauce to pan, flip beef strips, scraping the bottom of the pan to loosen the brown bits. Bring BBQ Sauce to a simmer. Add onions and mushrooms back to pan and toss.  

Add sugar snap peas to top of BBQ mixture. Cover pan and allow sugar snap peas to steam for 3-5 minutes, then toss with sauce to combine. Serve any leftover sauce on the side for dipping.

BBQ Sauce:
3/4 cup ketchup
1/2 cup balsamic vinegar
1/3 cup brown sugar
1 garlic clove, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon or spicy brown mustard 
3/4 tsp salt, divided 
1/2 tsp black pepper

In a small saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire sauce, mustard, 1/2 tsp salt, and pepper. Whisk together and set over medium heat. Bring to a boil, stirring occasionally, and reduce heat to a simmer. Simmer sauce for 10-15 minutes, until it has reduce by half.

Economically Friendly:Leftover BBQ Sauce put to good use! Onions and mushrooms are inexpensive, but sugar snap peas can be pricey. Look for sales or substitute with seasonal produce. Beef can also be expensive, so look for items close to the sell-by date for a reduced price.

Environmentally Responsible: Yes, beef is bad. Very, very bad. But just like diets, if you make foods “bad” or “forbidden,” you will only want them more. Use less and use less often, and at least you will make a small difference. Compromise by using seasonal, locally grown produce and other planet-friendly ingredients.

Excellently Healthy: Look for lean cuts of beef, increase the amount of veggies, and serve with brown rice or another whole grain for a complete meal.

One of the most popular recipes on the website is Moroccan Chicken Couscous, which I made last summer with a bounty of vegetables from the Farmer’s Market. The one thing I did not like about the dish is that the spices were very subtle, and the amounts probably needed to be increased for more flavor.

While searching for recipe ideas for Veganomics, I came across a recipe from Cooking Light magazine with tons of vegetables and spices with couscous, and decided to try it. I made several modifications to accommodate what I had on hand, and you could use just about any vegetables you like in this recipe. Chick peas would be a great substitution for the mushrooms, zucchini would also be excellent.

I did not peel the eggplant, though you certainly could if you find the skin too tough. Look for an eggplant with smooth, unblemished skin that weights about 1 pound. Larger eggplant can be bitter and have more seeds. The couscous I used is particularly flavorful: tricolor with sun-dried tomato and spinach flavors.

Vegetables simmering before addition of couscous:

Moroccan Eggplant with Couscous
adapted from Cooking Light

2 tsp curry powder
2 tsp cumin
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
pinch of saffron threads (substitute turmeric if not available)
2 tbsp olive oil
1 large eggplant, about 1 lb, cut into 1/2 inch pieces
1/2 lb sliced mushrooms
2 cans diced tomatoes (14.5 oz each), undrained
1 cup chopped carrots
1 cup chopped cabbage
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 cup orange juice
2 cups low-sodium chicken or vegetable stock
2 cups uncooked couscous

Preheat oven to 350F

Combine first 5 ingredients in a small bowl.  

Heat oil in an ovenproof Dutch oven over medium-high heat. Add onions, mushrooms, garlic, and ginger, saute 2-3 minutes. Add spice mixture, eggplant, tomatoes with juice, carrots and cabbage; saute 3 minutes.

Add orange juice and chicken stock; bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and stir in couscous. Cover and bake at 350° for 15-20 minutes.

Let stand 5 minutes before serving.

Recipe Summary:

Economically Friendly: The eggplant, which is often substituted for meat in dishes, was $0.99 per pound. Ground beef, however, was originally priced $4.39 per pound, and on sale was only reduced to $3.59 per pound. Pantry staples like canned tomatoes, chicken stock, garlic and onion didn’t break the bank either.

NOTE: Saffron is crazy-expensive, but I bought it months ago and haven’t used it, so I felt this was an appropriate time to get my money’s worth. Turmeric is a reasonably price substitution, and sometimes referred to as “the poor man’s saffron.”

Ecologically Responsible: Aside from avoiding the use of meat, this recipe can be adjusted to accommodate the vegetables currently in season. It is also an all-in-one meal, which reduces energy needs for cooking and the amount of dishes to be cleaned.

Excellently Healthy: Loaded with tons of veggies, plus spices for flavor, a generous 2 cup serving has approximately 300 calories. Adding chick peas would give it a boost of protein. Garlic, ginger, and cinnamon have all sorts of proven health benefits. I found this dish to be surprisingly filling and satisfying.

This is actually an old post from when I first started blogging about learning how to cook. The original recipe came from a Taste of Home magazine, though I did make some adjustments. For whatever reason, I made this several times and then almost forgot about it even though it was a definitely crowd pleaser. So now I am bringing it back in an updated post with pictures, since I didn’t take any the first time I made this.

1 tbsp olive or vegetable oil
1 tbsp lemon juice
1 tbsp cider vinegar
2 tsp dried basil
3/4 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1 lb fresh green beans, trimmed
8 oz sliced fresh mushrooms
2 tbsp butter

In a small bowl, combine the first seven ingredients and set aside.

In a large skillet over medium or medium high heat, saute green beans and mushrooms in butter until almost tender.

Add seasoned mixture and bring to a boil. Reduce heat and simmer for 5 minutes or until veggies are nice and tender. Voila!

This is a great recipe because it is quick, easy, and tasty! All of the ingredients for the seasoning are items I have in my pantry, and green beans are just starting to come into season. Fresh basil would be great in this recipe too, just increase the amount from 2 teaspoons to about 2 tablespoons or so finely chopped. It’s one of James’ favorite side dishes, which he constantly refers to as “green french fries.” Hey, anything to get something green on the table and our plates!

Here is a simple sauce, perfect for tossing with pasta, veggies, and chicken. The recipe originally came from Simply in Season, was a few tweaks courtesy of Jenn. I added red onions, mushrooms, and chicken breasts to turn this into a full meal. Be careful not to overcook the sauce, it could start to solidify.

4 boneless, skinless chicken breasts
8 oz linguine pasta
1/2 lb sugar snap peas
2 tbsp butter
8 oz sliced mushrooms
1 small red onion, halved and sliced
1/2 cup green onions, chopped
1 1/2 tsp lemon zest
3 tbsp lemon juice
3/4 cup milk
2 eggs
1 tbsp fresh dill
1/4 tsp salt
1/8 tsp ground nutmeg

Bring a large pot of water to boil. Add pasta and cook 4 minutes. Add sugar snap peas and cook 2 minutes longer or until tender. Drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms, red and green onions, and lemon peel and saute 1 minute. Remove from heat and set aside.

Add chicken breasts to pan with lemon juice and turn heat to high. Cook about 3-5 minutes per side until cooked through.

Meanwhile, add onion mixture to pan with pasta and snap peas. Beat milk and eggs together and to pan. Cook over very low heat until mixture is slightly thick, do not boil. Stir in dill, salt, and nutmeg. Toss cooked chicken breasts with pasta. Serve immediately.

I love the art and simplicity of one-dish meals. It can be difficult to balance meat, vegetables, and a starchy side all in one pan. This dish was inspired by the first small zucchini of the season, which was very exciting to find. Paired with mini-bella mushrooms, which have a bit more taste then white mushrooms, this dish was earthy yet fresh. White mushrooms would be a fine substitute, or shiitake if you are ambitious. Here is another adventure in Spring Fever!

1 1/2 lb pork tenderloin, cut into 1 to 2 inch chunks
1 tbsp vegetable oil
1 medium onion, diced
8 oz mini-bella or white mushrooms, sliced
4-5 large green onions, green parts chopped and whites discarded
3 tbsp cornstarch
1/2 tsp chili powder
2 tbsp soy sauce
8 oz wide egg noodles
1 tsp salt
3 small zucchini, quartered lengthwise and cut into 1/2 inch pieces
3/4 lb (12 oz) sugar snap peas, trimmed
1/4 tsp ground black pepper
bean sprouts, optional

Bring a pot of water to boil. Add salt and egg noodles. Boil 7-8 minutes, until just tender. 

Meanwhile, heat vegetable oil over high heat in a large skillet with tall sides or a wok. Saute onion 1 minute, add mushrooms and saute 3-4 minutes. Add a little water if skillet is too dry. Add green onions and saute 1 minute. Transfer onion mixture to a bowl and set aside.

Dredge pork in cornstarch mixed with chili powder. Add to hot skillet, cook for 2 minutes without turning. Add 1 cup water and turn pork, scraping pan to loosen any browned bits. When liquid begins to simmer, add onion mixture back to pan and toss with pork. Add zucchini and sugar snap peas. Turn heat to medium, cover pan and let simmer 3-5 minutes, until vegetables are crisp-tender.

Drain egg noodles and add to skillet. Toss well, coating with sauce. Remove from heat and stir in pepper. Serve topped with bean sprouts, if desired.

I also served a side of roughly chopped radicchio tossed with 1 tsp dark sesame seed oil and 1/8 tsp black ground pepper. About half of a small head is plenty, though the radicchio was rather bitter and not as big of a hit as the rest of the meal.

Here is the first recipe for Spring Fever, combining fresh asparagus with sausage, mushrooms, potatoes, and more. This is a relatively quick and easy one-dish dinner, perfect on those chilly spring nights (or, if you live in Michigan, snowy spring nights). This recipe is inspired by one in Simply in Season, but I added my own personal touch to give it a little more substance and flavor. If asparagus isn’t your vegetable, try broccoli, peppers, or sugar snap peas.

1 lb bulk sausage
1 medium onion, halved and sliced
8 oz sliced mushrooms
4-5 medium potatoes, any variety, cut into 1-inch chunks
3/4 cup water
1 lb asparagus, halved lengthwise and cut into 1-inch pieces
salt and pepper
cheese, for topping, if desired

In a large skillet over medium heat, combine sausage, onions, and mushrooms. Using a spatula, break sausage into smaller pieces (but do not crumble completely). Saute until sausage begins to brown, about 5 minutes.

Add potatoes and water to skillet. Season with salt and pepper. Cover and simmer for 10 minutes, stirring halfway through.

Add asparagus to top of mixture but do not stir in. Cover and simmer an additional 10 minutes, or until asparagus is crisp-tender and potatoes are tender. Stir and top with fresh ground pepper.

Serve immediately, topped with cheese if desired.

Cooking on the stove:

Ready to serve:

This pasta was inspired by a Giada De Laurentiis episdoe of Everyday Italian. The original recipe, called Thimbles with Mushrooms and Artichokes, has pasta with a creamy, light Marsala sauce. I updated the recipe with asparagus instead of artichokes and added some garlic. Instead of “thimble” pasta, any twisty shape pasta will work. I used a corkscrew shaped pasta, one of my favorites. Try this for a quick and tasty dinner.

3 tbsp olive oil
1 small onion, finely chopped
2-3 garlic cloves, minced
1 tsp salt, plus 3/4 tsp
1 lb mushrooms, trimmed, cleaned, and finely chopped
1 cup dry Marsala wine
1 lb pasta
1/2 lb fresh asparagus, halved lengthwise and crosswise
3/4 cup grated Parmesan cheese
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 tsp freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and garlic and cook for 1 minute. Add the mushrooms and 1 tsp of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining 3/4 tsp salt. Add the pasta and cook, stirring occasionally, for 5 minutes. Add the asparagus and continue to cook until pasta is tender but still firm to the bite and asparagus is crisp-tender, another 5 minutes. Drain the pasta and add it into the mushrooms, Marsala, and onions. Add the cream and Parmesan and cook until heated through, about 5 minutes. Stir in parsley and pepper.

Serve immediately, topped with additional Parmesan if desired.

This recipe pairs pork with red wine, fresh rosemary, garlic, and red onions. Adjust the proportions according to the size of the pork tenderloin. I used red cooking wine, but you could also select your favorite red wine. Please welcome another Jenn Original Recipe.

1 large (4 to 5 lb) or 2 small (2 lb each) pork tenderloins
2 tbsp olive oil
fresh ground black pepper
2 tbsp minced garlic
5-6 fresh rosemary sprigs
1 medium red onion
2 pkg whole mushrooms
1 1/2 cups red wine or red cooking wine
2 tsp cornstarch
2 tsp warm water

Preheat oven to 400F

In a large roasting pan, rub olive oil and minced garlic over pork tenderloin. Top with fresh ground black pepper and pour 1/2 cup of red wine over pork. Roast, uncovered, 20-25 minutes.

Meanwhile, roughly chop onion and strip leaves from half of the rosemary sprigs. Rinse mushrooms and toss with chopped onion and striped rosemary leaves. Arrange around pork and pour remaining 1 cup red wine over pork and mushrooms. Top pork with remaining rosemary sprigs.

Continue to roast 25-30 minutes, until roast is done but still slightly pink and tender in the center. Baste with pan juices and wine occasionally. Remove from oven and let stand 10-15 minutes.

Remove whole rosemary sprigs from pork. Thinly slice pork and arrange roasted mushrooms and onions around pork slices. Pour pan juices into a small saucepan or serving bowl.

Combine cornstarch and warm water, whisk into pan juices. Serve sauce with pork and mushrooms.  

Shown below, with mashed potatoes and steamed broccoli: