Yield: 6-8 servings In this hearty dish, a sofrito is added to the lentils to create a rich broth for cooking the pasta. It gets thick as it sits, so you may want to add some water or broth as you re-heat it. This recipe makes enough for a small army, so freeze some for […]
Author Archive | Kristen Desmond
Chunky Chicken-Barley Soup
Yield: 4 servings (1 1/4 cup) This tasty soup is simple, satisfying, and quick – thanks to the quick-cooking barley, which I usually find near rice in the grocery store. It’s a great way to use leftover chicken, or turkey. Ingredients: 1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 garlic cloves, […]
Chicken Paillards with Clementine Salsa
Yield: 4 servings Clementines team up with tomatoes, onions, celery, and fresh herbs to make a refreshing, splashy salsa in the middle of winter. This dish comes together quickly – quick enough for mid-week meals. Serve it with some rice or quinoa and a fresh vegetable. Enjoy! Ingredients: 4 boneless, skinless chicken breasts (or, cut 2 chicken breasts in half for 4 smaller […]
Spiced Pumpkin Dinner Rolls
Yield: 24 2-inch rolls This recipe was originally published using sweet potato puree, but I prefer this pumpkin version, which I’ve adapted a bit on my own. You can make these rolls ahead of time (up to 3 weeks in advance) by partially baking for 10-12 minutes until puffed and light brown, cooling them to room […]
Brown Rice and Chicken Stir-Fry with Edamame and Walnuts
Yield: 6 servings This is an old favorite of mine. You can find shelled edamame in the freezer section with other frozen vegetables. Just follow the package directions for cooking them, usually at a full boil for about 5 minutes. If you have leftover brown rice that needs using, this dish is ready in a hurry. […]
Green Chile Pork Posole
Yield: 4-6 servings Posole is a traditional Mexican stew made with hominy, and in this case, pork. Tomatillos, a standard ingredient in Mexican kitchens, are small, green, tomato-like fruits with a husk on them. When in season, you can find them in the produce section. You can also find them canned, year-round, in the Latin section of the […]
Turkey and Wild Rice Salad
Yield: 4 servings Leftover turkey never tasted so good! This salad is so satisfying it can serve as a main course for lunch. If you don’t have turkey, you may substitute chicken. Ingredients: 2 cups cooked wild rice or wild rice blend (prepare 2/3 cup dried rice according to package instructions) 2 cups cooked turkey, cut into bite […]
Cranberry Nut Bread
Yield: 1 loaf We have Ocean Spray to thank for this recipe. Yep. It comes from the back of the Ocean Spray Cranberry bag. The women in my family have made it for years. Enjoy! Ingredients: 2 cups whole wheat pastry flour 1 cup sugar 1 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon baking […]
Grilling the Turkey
Thanks to my Dad, I grew up on grilled turkey from the old-school charcoal barbecue. When it came time to make it on my own, Dad taught me to do it his way and I never looked back (especially once I realized the beauty of having the oven free for everything else). Before the turkey even […]
Thyme-Roasted Sweet Potatoes
Yield: 6-8 servings Sweet potatoes are rich in Vitamin A, complex carbohydrates, and fiber – and they add fabulous color to any plate. This simply delicious dish lets their natural beauty and flavor shine. Ingredients: 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds 3 tablespoons olive oil 4 large garlic cloves, minced […]