SICHUAN ORANGE CHICKEN & BROCCOLI

SICHUAN ORANGE CHICKEN & BROCCOLI

Serves 2

(via America’s Test Kitchen: The Complete Cooking for Two Cookbook)

 

2 Tbsp hoisin sauce

1 Tbsp soy sauce

2 tsp cornstarch

2–3 tsp Asian chili-garlic sauce

1 tsp grated orange zest plus ¼ cup juice

12 oz boneless, skinless chicken breasts, trimmed and sliced ¼ inch thick

2 tsp toasted sesame oil

2 garlic cloves, minced

2 tsp grated fresh ginger

8 oz broccoli florets, cut into 1-inch pieces

1 small red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks

¼ cup water

1 scallion, sliced thin

 

Whisk hoisin, soy sauce, cornstarch, chili-garlic sauce, and orange zest and juice together in small bowl. Measure 1 Tbsp sauce into medium bowl, then stir in chicken and 1 tsp oil. Cover and marinate chicken in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, ginger, and remaining 1 teaspoon oil.

 

Cook broccoli, bell pepper, and water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to bowl.

 

Return now-empty skillet to high heat. Add chicken, break up any clumps, and cook until lightly browned on all sides, about 6 minutes. Push chicken to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into chicken.

 

Stir in cooked vegetable mixture. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with scallion, and serve.

 

CHICKEN WITH ORANGE & FETA

CHICKEN WITH ORANGE & FETA

Serves 2

(via America’s Test Kitchen: The Complete Cooking for Two Cookbook)

 

2 oranges

¼ cup all-purpose flour

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary

Salt and pepper

1 Tbsp vegetable oil

1 small garlic clove, minced

⅛ tsp fennel seeds

1 Tbsp water

2 Tbsp crumbled feta cheese

2 scallions, sliced thin

 

If serving with rice, begin cooking now.

 

Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour.

 

Heat oil in 10-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to serving platter and tent loosely with aluminum foil.

 

Add garlic and fennel seeds to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in orange pieces and water, scraping up any browned bits, and cook until oranges are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste. Pour relish over chicken, sprinkle with feta and scallions, and serve.

 

PROVENÇAL VEGETABLE SOUP

PROVENÇAL VEGETABLE SOUP

Serves ???

(via America’s Test Kitchen: The Complete Vegetarian Cookbook)

 

Pistou

½ cup fresh basil leaves

1 oz Parmesan cheese, grated (½ cup)

⅓ cup extra-virgin olive oil

1 garlic clove, minced

 

Soup

1 Tbsp extra-virgin olive oil

1 leek, white and light green parts only, halved lengthwise, sliced 1cm thick, and washed thoroughly

1 celery rib, cut into 1cm pieces

1 carrot, peeled and sliced ¼ inch thick

Salt and pepper

2 garlic cloves, minced

3 cups vegetable broth

3 cups water

½ cup orecchiette

8 oz haricots verts, trimmed and cut into 1cm lengths

1 (15 oz) can cannellini or navy beans, rinsed

1 small zucchini, halved lengthwise, seeded, and cut into ¼-inch pieces

1 large tomato, cored, seeded, and chopped medium

 

Make the pistou:

Process all ingredients together in food processor until smooth, scraping down bowl as needed, about 15 seconds. (Pistou can be refrigerated for up to 4 hours.)

 

Make the soup:

Heat oil in Dutch oven over medium heat until shimmering. Add leek, celery, carrot, and ½ tsp salt and cook until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer.

 

Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in haricots verts and simmer until bright green but still crunchy, about 3 minutes. Stir in cannellini beans, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste.

 

Serve, topping individual portions with generous Tbsp pistou.

 

SPRING VEGETABLE, BARLEY SOUP

SPRING VEGETABLE & BARLEY SOUP

Serves ???

(via America’s Test Kitchen: Healthy Slow-Cooker Revolution)

 

 

1 tsp extra-virgin olive oil

4 shallots, minced

4 garlic cloves, minced

¼ tsp red pepper flakes

8 cups chicken broth

½ cup pearl barley

2 (2-inch) strips lemon zest

Salt and pepper

8 oz thin asparagus, trimmed and cut on bias into 1-inch lengths

1 yellow summer squash, quartered lengthwise and sliced 1cm thick

2 oz (2 cups) baby arugula

¼ cup grated Parmesan cheese

 

Heat oil in 12” skillet over medium heat until shimmering. Add shallots and cook until softened and lightly browned, about 5 minutes.

 

Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds; transfer to slow cooker.

 

Stir in broth, barley, lemon zest, and ¾ tsp salt. Cover and cook until barley is tender, 4 to 6 hours on low or 3 to 5 hours on high.

 

Stir asparagus and squash into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in arugula and let sit until slightly wilted, about 3 minutes. Season with salt and pepper to taste.

 

Sprinkle individual portions with Parmesan before serving.

 

CHICKEN, TOMATO, OLIVE SAUCE

CHICKEN, TOMATO, & OLIVE SAUCE

Serves ???

(via America’s Test Kitchen: Slow Cooker Revolution)

 

1 onion, minced

6 garlic cloves, minced

1 Tbsp extra-virgin olive oil, plus extra as needed

1 Tbsp minced fresh thyme or 1 teaspoon dried

¼ tsp red pepper flakes

1 cup low-sodium chicken broth

¼ cup dry white wine

1 (14½ oz) can diced tomatoes, drained

1 (15 oz) can tomato sauce

1 Tbsp flour

1½ pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

½ cup pitted kalamata olives, chopped coarse

¼ cup minced fresh parsley

 

Microwave onion, garlic, oil, thyme, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.

 

Stir broth, wine, tomatoes, tomato sauce, and flour into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

 

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.

 

Stir shredded chicken and olives into sauce and let sit until heated through, about 5 minutes. Before serving, stir in parsley and season with salt, pepper, and additional extra-virgin olive oil to taste.

FUSILLI WITH RICOTTA & SPINACH

FUSILLI WITH RICOTTA & SPINACH

Serves ???

(via America’s Test Kitchen: The Complete Vegetarian Cookbook)

 

454g fusilli

Salt and pepper

454g (16 cups) baby spinach, chopped coarse

3 Tbsp extra-virgin olive oil

4 garlic cloves, minced

¼ tsp ground nutmeg

⅛ tsp cayenne pepper

11 oz (1⅓ cups) whole-milk ricotta cheese

¼ cup heavy cream

1 tsp grated lemon zest plus 2 teaspoons juice

1 oz Parmesan cheese, grated (½ cup), plus extra for serving

 

Bring 4 quarts water to boil in large pot. Add pasta and 1 Tbsp salt and cook, stirring often, until al dente. Stir spinach into pot with pasta and cook for 30 seconds. Reserve 1 cup cooking water, then drain pasta-spinach mixture and return it to pot.

 

Meanwhile, heat 2 Tbsp oil, garlic, nutmeg, and cayenne in small saucepan over medium heat until fragrant, about 1 minute. Off heat, whisk in ⅓ cup ricotta, cream, lemon zest and juice, and ¾ tsp salt until smooth. In bowl, whisk remaining 1 cup ricotta, remaining 1 Tbsp oil, ¼ tsp pepper, and ⅛ tsp salt together until smooth.

 

Add cooked ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes. Add reserved cooking water as needed to adjust consistency. Transfer pasta to serving platter and dot evenly with seasoned ricotta mixture. Serve with extra Parmesan.