Sunday Slow Suppers Archives

January 16, 2010

SundaySlowSuppers--Smoked Paprika Roast Chicken


We're doing a new weekly challenge on SlowTrav, where every week we take turns posting a dinner recipe. I went first, with Smoked Paprika Roast Chicken. This was a recipe I found online, and changed just a tiny bit. I kept to the recipe, except I quartered a few small onions and threw them into the roasting pan and inside the cavity. The paste is a vivid red, and it turns the chicken a rich red, almost like tandoori chicken in color. I had a lot of paste, enough to coat the chicken, tuck under the skin, and smear a bit inside the cavity. The smell as it roasted was very smoky--my husband walked into the house very excited, thinking we were having his loved but forbidden smoked sausage. In any case, we all, including some last-minute guests, loved the chicken. Flavorful and moist, smoky, lightly sweet and spicy through the meat. (the onions were also very tasty) My 5 pound chicken took a bit more than two hours to cook. Because of the low temperature the skin didn't get very crisp, but no one minded. I wouldn't go to a higher temperature because the honey would burn, but you could perhaps turn it up for the last 10-15 minutes if you like crisp skin. Original recipe is here:

Smoked Paprika Roasted Chicken


2 Tbsp smoked paprika (Plus a bit more for inside the chicken)
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper

1 whole 4-5 pound roasting chicken
1 onion, quartered

1. Preheat oven to 325°F. Rinse the chicken off. Pat dry thoroughly with paper towels (otherwise the paste won't stick).

2. Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread it over the entire surface of the chicken, then place chicken on a shallow baking pan. Sprinkle a bit of paprika into the cavity, and place the cut onion in the cavity.

3 Bake at 325°F for approximately 1 hour and 15 minutes or more. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. I like to cover the breast with foil for part of the time so it doesn't dry out.

4 Let chicken rest for 5 minutes, then carve and serve.


Sadly, there's none left for sandwiches!

January 24, 2010

Sunday Slow Suppers--Squash, Pepper, Chard and Corn Stew


Shannon supplied the recipe for this week, and I loved it! It's vegetarian, but so complex in tastes and textures you don't miss the meat. I made some changes--added green beans and zucchini, used a can of chopped tomato with green chlili instead of fresh tomato; substituted spinach for the chard, and added a squirt of lime juice at the end.

Squash, Pepper, Chard, and Corn Stew

1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide (I used butternut, about 3 cups)
2 – 3 T olive oil (I used less)
1 t. Greek oregano
1 green pepper, diced
1 red bell pepper, diced
(I added 2 cubed zucchini and a cup diced green beans)
1 T. flour
2 T. chile powder
½ t. cumin
1 c. dry white wine
2 c. broth of choice
3 – 4 c. tomatoes, diced (I used a can of tomatoes)
½ bunch chard, blanched and cut into ribbons with the tougher stems cut away (I subbed spinach, added with the corn)
1 ½ c. frozen corn
¾ c. sour cream or yogurt to taste
Chopped cilantro and green onions for garnish

Very lightly sauté the onion, garlic and squash in oil in a dutch oven or heavy-bottomed soup pot, then add oregano, red and green peppers, flour, chile powder and cumin. Stir together and cook for a minute or two longer.

Add wine, broth, and tomatoes, then cover and simmer for 30-45 minutes. Add chard and corn, then cook for a further 15-20 minutes.

Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored.

Just before serving, stir in sour cream or yogurt. Serve sprinkled with cilantro and green onions.


February 21, 2010

Sunday Slow Suppers--Lamb Tagine with Fennel


Deborah got us going for this week's recipe with Goat Tagine with Fennel. I love Moroccan cooking, and was looking forward to trying this recipe. I even located a source for goat shanks, the friendly butcher at my favorite Indian market in Waltham. However, I ended up inviting guests for dinner Saturday, and as they're fairly unadventurous eaters, I figured I'd have to go with lamb shanks.

The recipe is based on a lamb tagine from Paula Wolfert's "Couscous and Other Good Food From Morocco." It's in a chapter called "Fragrant Tagines" and this was apt, as my kitchen smelled wonderful while it was simmering. I went between the two recipes a bit, and also lightened it somewhat by not using oil, reducing the honey, and making it a day in advance so I could skim off the fat. I also had to use some carrots in place of one of my fennel bulbs, which turned out to be bad inside. The lamb turned out buttery-soft, and the sauce was heavenly with gentle spices, sweetness from the fennel and carrots, slightly salty from the lemon and olives. A definite keeper, and I'm looking forward to making it with chicken thighs next time, which I think would be delicious.

Although this is heavier than my usual healthy cooking, my research shows that a 1/2 pound trimmed lamb shank has about 400-500 calories. The tagine has lots of vegetables, I didn't add oil and skimmed the fat, so it wasn't a caloric overload. The preserved lemons and olives add a lot of sodium, but spread over at least 8 servings, it's not bad. I served myself the meat from half a shank, so portion control helped. The dish is so rich and delicious that a smaller portion was very satisfying.

Here's my adaptation.

Lamb Tagine with Fennel and Carrots

8 small lamb shanks, trimmed of fat
Sea Salt
Freshly ground pepper
oil spray
2 medium onions, sliced in half lengthwise, then into 1/4-inch slices lengthwise
1 or 2 medium bulbs of fennel, cut in half lengthwise, then into 1/4-inch slices lengthwise
5 carrots, cut into large chunks
1 large pinch of saffron threads, lightly finger-crushed
6 medium garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 teaspoon ground ginger
2 teaspoons freshly toasted, ground coriander seed
1 teaspoons freshly toasted, ground cumin
1 teaspoons freshly toasted, ground fennel seed
1 tablespoon honey
3/4 cup fresh tomato peeled and chopped, or good boxed/canned chopped tomatoes
1 box low sodium chicken stock
1 cinnamon stick
1/2 bunch fresh coriander (cilantro), stem and all, tied with butcher string
1/2 cup oil-cured olives
1 large preserved lemon, rinsed and quartered

Preheat oven to 350. Salt and pepper the goat shanks. Brown them over medium-high heat in a oil-sprayed large, deep casserole that will fit all the meat and go in the oven. Remove shanks from the pan and add onions, fennel and carrots, cook for about 5 minutes. Add the saffron, garlic, ginger and all spices and cook another 5 minutes. Add the honey and tomatoes and cook a few minutes. Add stock and tuck shanks back into pot along with the cinnamon stick and tied cilantro. Bring to a simmer. Cover and braise in the oven until tender, about 2-3 hours.


Check every so often; turn shanks and add more liquid if necessary. Add olives and lemon to the stew the last 15 minutes of cooking. It is finished when the fennel is tender and the meat is buttery and falling off the bone. Taste and season as necessary. Refrierate until fat rises, then skim off the fat and discard. Gently reheat, serve over cous cous. I also serves steamed green beans and roasted carrots with it.

March 7, 2010

Green Chile-Chicken Casserole


Marcia gave us an easy Mexican casserole for this week. I'm enjoying this for breakfast! Yummy! :D

I made several modifications, not only to lower the fat but also because I opened the fridge this morning to find that Dan had eaten most of the roast chicken for a midnight snack, leaving me with only one leg. I only used 1 cup of low-fat shredded cheddar, 4 tortillas, no butter, just 1 1/2 cups 1% milk, and instead of making a roux I made a cornstarch slurry to thicken the sauce. I also added a diced red pepper, diced zucchini, diced jalapeno, tomatoes with green chiles, and corn. I put the small amount of chicken I had in the second layer. I used a 9x12 pan, and the calories for the whole pan added up to about 1520, so divided by 6 that's 253 calories per serving.

Mexican Green Chile Casserole, Adapted from; further adapted by me

Between 1/2 cup to 1 cup cooked, shredded chicken
spray oil
1 lg. onion, chopped
1 red pepper, diced
1 zucchini, diced
1 jalapeno, diced

1 1/2 c. skim milk
1 Tbs. cornstarch
2 tsp. chili powder
1 (4 oz.) can chopped green chilies, drained
1 small can diced tomatoes with chilis, drained
1 cup frozen corn
Chopped cilantro to taste, @ 2 tblsp.

4 corn tortillas, torn into small pieces

1 c. grated lowfat Cheddar cheese

Make sauce by first sauteing onions, peppers and zucchini is oil-sprayed pan until almost tender. Stir the cornstarch into the milk, making sure it dissolves completely.When veggies are done, add the milk and cornstarch mixture. Cook stirring until smooth and slightly thickened. Add chopped green chilies (drained) to sauce. Add chili powder. Add tomatoes to sauce (both well drained) and corn. Let simmer a few more minutes to thicken. Add cilantro. Taste, and adjust seasonings for "hot" factor.

Place in bottom of greased 9x12 casserole a layer of 2 torn tortillas, then almost half the cheese, then sauce. Scatter the chicken on top, then the rest of the tortillas, then the cheese (reserve some for the very top) then the remaining sauce. Sprinkle with cheese on top. (add more if you wish) Bake in preheated 350 degree oven until bubbling, 20-25 minutes. Let sit 15 minutes before cutting into squares to serve.
May be prepared ahead and baked the next day or may be frozen thawed and baked at serving time.

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