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.”

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 Smoothie-licious recipe is a great get-up-and-go treat for breakfast or any time of the day you might need a kick to get moving. Wheat germ, which is something that has just recently made an appearance here at Jenn’s Cook Book, is part of the wheat kernel and is apparently one of the most nutritious foods you can find. It adds a nutty flavor and a bit of texture to this smoothie, a perfect pairing with peaches (think peach cobbler, with vanilla ice cream…yum!).

1 cup frozen unsweetened sliced peaches
1 cup low-fat vanilla yogurt
1/2 cup orange juice
1/4 cup wheat germ
2-3 ice cubes, if desired

Combine all ingredients in a blender and whirl away! Add ice cubes to achieve desired consistency. Garnish with additional wheat germ and peach slices (optional, but pretty darn fancy).

Makes 1 generous serving.

Variation: swap 1/2 cup frozen dark sweet cherries for half of the peach slices.

From chapter 2:30 AM: Late Night Rehab of Midnight Snacks, “try this fortifying concoction to hydrate your system, flush out some lingering impurities, and get your body rebounding with a vitamin booster shot.” The authors certainly don’t lack imagination. 

While the recipe is designed to stave off a hang-over, it’s a great early morning booster as well. Bonus: a full serving of fruit and veggies first thing in the morning, and then some. Normally, I adjust recipes to my liking, but this one was practically perfect. The only snag is the recipe is suppose to serve one, but I had plenty for two.

1 small papaya, peeled, seeded, and cut into chunks
1/2 cup orange juice
1/2 cup apple juice
1/2 medium cucumber, peeled, seeded, and cut into chunks
ice cubes (about 5-6)

Author’s instructions:

“Cast all the ingredients, along with any of the evening’s regrets, into the blender and puree.”

I do not advocate the peeling and seeding of fruits and vegetables, but in the case of papaya it is necessary. For the cucumber, it’s more about the texture of the smoothie. The only thing I added to this was a sprig of mint, just for show. If you really want to balance your breakfast, try yogurt or milk in place of the fruit juices.

Ripe papaya are more yellow than green and should yield slightly when you squeeze it.

I am so not a morning person. Ever. I’m even less of a morning person when I have to get up before the sun does. Now I have a way to catch a little sunshine when it’s still dark outside. This homemade treat is easy, healthy, and tasty. What a great way to start the day, with a little Spring Fever.

If you are unable to find mango sorbet, try another flavor such as raspberry or lemon. You can also swap half of the strawberries with a sliced banana, or try with sliced peaches this summer.

2 cups sliced strawberries
1/2 cup orange juice
1/2 cup mango sorbet
5-6 ice cubes, to thicken if desired

Combine all ingredients in a blender. Pulse until smooth. Sip and enjoy. Yum!

Is it Spring yet? I’ve decided that it is. So, to celebrate the beginning of Spring (albeit a week or so early), I made a yummy, fruity, crispy dessert to enjoy the first tastes of the season. Last week, my local paper ran a great article on Cobblers, Crisps and Crumbles, the easy alternative to pies and tarts. Last summer, I made a Rhubarb Crisp that turned out awesome, so this time I modified a recipe from Simply in Season to make this Strawberry-Rhubarb Crisp.

While I used fresh fruit, you could certainly use frozen fruits and berries of nearly any variety. What is great about these desserts is the versatility and ability to swap flavors and spices so readily to make a completely personalized dessert. Rhubarb is just now available, and will be until early to mid-summer, and pairs wonderfully with fresh strawberries. Serve this dessert warm and bubbly with vanilla ice cream.

10 stalks rhubarb, roughly chopped
1 pint strawberries, roughly chopped
1/2 cup sugar
1 orange, zested and juiced
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
1 cup (2 sticks) butter, softened  
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup walnuts, chopped (optional)

Preheat oven to 350F and coat a 13×9 baking dish with cooking spray.

Combine chopped rhubarb and strawberries in a large saucepan. Stir in sugar, orange zest and juice, and vanilla extract. Over medium heat, bring mixture to a boil and stir frequently for 5 minutes. Remove from heat and set aside.

In a large bowl, combine flour, rolled oats, sugar, butter, salt and cinnamon. Using an electric mixer on low speed, beat until crumbly and moist. Press half of the flour mixture into the bottom pan to create a crust. Pour fruit mixture over crust and spread into an even layer.

Mix walnuts into remaining half of flour mixture. Sprinkle mixture over fruit filling. Bake for 25-35 minutes until topping is golden brown and fruit mixture is bubbly. Allow to cool 10-15 minutes, then serve.

I’m back in the kitchen! For your enjoyment and consumption, I bring you this spicy, sweet, savory sauce with cherries, orange, and cayenne pepper. While I served the sauce over chicken, this would also be great over pork chops or a pork tenderloin. I used a blood orange for this recipe, but a regular navel orange would work just fine. Blood oranges can be hard to find, though usually available until Spring, and they have a slightly raspberry taste to them.

I also used a fancy Cranberry-Blood Orange Tea Jam from Republic of Tea in place of the preserves, but you could substitute a number of jams or jellies: orange marmalade, cherry preserves, even another berry-flavored jelly. Using frozen cherries cuts down on prep time and allows this recipe to be made in any season, but pitted fresh cherries would be great too.

4 boneless, skinless chicken breasts
1 bag (12 oz) frozen unsweetened dark sweet cherries, thawed 
1/4 cup red wine
1/2 chopped onion
1 tsp minced garlic
1 orange, zest and juice
1/8 tsp salt
1/8 tsp cayenne (red) pepper
1/8 tsp cumin
1 tbsp cherry preserves

Preheat oven to 350F or broiler. Lightly coat a baking sheet or broiler pan with cooking spray.

Season chicken with salt and black pepper as desired. Bake or broil 20-25 minutes until cooked through and no longer pink.

Meanwhile, combine onion and garlic in a medium saucepan coated lightly in cooking spray. Saute over medium heat for 3-5 minutes.

Add cherries with any liquid from the bag and red wine. Using the back of a spoon, lightly rush the cherries (leave some cherries whole). Zest and juice orange into saucepan. Add remaining ingredients and stir well. Bring to boil and simmer for 10 minutes, stirring occasionally.

To serve, spoon hot sauce over chicken breasts. Shown with steamed asparagus and Spicy Sweet Potatoes (the Spicy Cherry Sauce goes great with those potatoes!).

 Want to make a batch of tasty Sangria? Start with a bottle of Wild Bunch California Red Wine and add the following:

3/4 cup simple syrup, or to taste
(see below) 
1 orange, cut into wedges  
1 lemon, sliced
1 lime, sliced
10 to 15 strawberries, halved or quartered if large

Place fruit in a large pitcher, pour wine and simple syrup over the fruit. Stir well, slightly crushing fruit. Fill glasses with ice. Pour wine over ice and spoon fruit on top.

Simple Syrup:
1 1/3 cups sugar
1 1/4 cups water

To make Simple Syrup:
In a small saucepan, bring sugar and water to a boil, stirring. Boil until sugar dissolves. Let syrup cool and chill, covered. Simple Syrup will keep for 2 weeks. Chill, covered, until ready to use. Makes 1 1/2 to 2 cups syrup.

Slashfood.com recently posted an article about making pomander balls. I decided this would be a fun activity to get into the holiday spirit. Basically, you take an orange and poke it with whole cloves. Some of the comments on the Slashfood article suggested using toothpicks or forks to poke small whole to push the cloves in to, and I found using a toothpick worked the best.

The options for poking designs into the orange are endless, but I stuck to a pretty basic pattern of lines. It was a bit difficult to push the cloves without breaking them, but it smells fabulous, which really is the whole point of the project. The smell of spice with fresh citrus is wonderful for this time of year. I saw a suggestion of using lemons or limes, but I’m not sure how that would smell with the cloves. Obviously, the more cloves you poke into the fruit, the stronger the smell will be. You can attach a ribbon and hang for decoration if desired, or just sit pretty in a bowl.

Look for whole cloves at gourmet markets or specialty stores to get a bargain.

Here is my attempt:

Matches made in heaven: chocolate, orange, and hazelnut. This “bark” recipe from Everyday Food magazine combines these ingredients into a tasty treat, perfect for the holidays.  According to Everyday Food, “the slight bitterness of the orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.”

Hazelnuts are available pre-chopped, shelled, or unshelled. For this recipe, I bought unshelled hazelnuts and cracked them the old-fashioned way. After shelling, I roasted the hazelnuts at 250F for 15 minutes, then wrapped the nuts in a kitchen towel. The towel allows the nuts to steam, which loosens the skins. The skins can then be rubbed off and the nuts chopped. The roasting also draws out the hazelnuts nature oils and intensifies the flavor, which is worth it if you are able to take the time.

1 navel orange
8 oz bittersweet or semi-sweet chocolate, chopped
2/3 cup hazelnuts, skins removed and coarsely chopped
1/4 tsp coarse salt

Line a small baking sheet with aluminum foil. With a vegetable peeler, remove zest from half of the orange, avoiding as much of the white pith as possible (reserve the rest of the orange for another use). With a sharp knife, cut zest into very thin strips about 1 inch long.

Place chocolate in a heatproof bowl set oven (not in) a pan of simmering water, or use a double-boiler. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately pour onto prepared baking sheet with a flexible spatula. Spread mixture about 1/4 inch thick in a rectangle on the prepared baking sheet, avoiding the sides of the baking sheets.

Sprinkle with remaining zest, nuts, and coarse salt. Refrigerate until firm, about 30 minutes. To serve, break or chop into pieces. Store in an airtight container and refrigerate for up to 3 days.