Honey Roast Chicken with Onions and Figs

Honey and figs provide a glossy companion for this holiday entree.

Ingredients

2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 chicken, (about 3-1/2 lb/1.75 kg)
1 small onion
4 cloves garlic
1/2 lemon
2 sprigs fresh thyme
2 cups (500 mL) dried whole calimyrna figs
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) white wine
1 cup (250 mL) chicken stock

Preparation

In bowl, whisk together 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the honey, salt and pepper; set aside.

Remove giblets and neck from chicken. Rinse chicken inside and out; pat dry. Insert onion, garlic, lemon and thyme into cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. Toss pearl onions with remaining oil and add to pan.

Roast chicken in 375 degrees F (190 degrees C) oven for 30 minutes; brush with honey mixture. Roast until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185 degrees F (85 degrees C), 30 minutes. Set pearl onions aside. Transfer chicken to warmed platter and tent with foil; let stand for 20 minutes before carving. Discard onion, lemon and garlic from cavity.

Meanwhile, remove hard stems from figs; set figs aside.

Skim fat from pan juices. Add flour; cook, whisking, for 1 minute. Add wine; cook, whisking, until most of the liquid is evaporated, about 1 minute. Add stock, scraping up any brown bits from bottom of pan; simmer, whisking, until smooth, slightly thickened and glossy. Add pearl onions, figs and remaining honey to pan; simmer, stirring, until figs are hot, about 2 minutes. Serve with chicken.

Chicken Cutlets With Cilantro Peanut Sauce

 

This green sauce is like an Asian-style pesto. It is equally nice on grilled fish. It's also a timesaver because you can make this sauce up to two days ahead and refrigerate it, then just bring to room temperature to serve. 

Ingredients

1-1/2 cups (375 mL) packed fresh parsley leaves
1/2 cup (125 mL) packed fresh cilantro leaves
1/3 cup (75 mL) chopped roasted peanuts
1/4 cup (60 mL) peanut oil or vegetabIe oil
2-1/2 tbsp (31 mL) white wine vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 boneless skinless chicken breasts

Preparation

Finely chop parsley and cilantro; transfer to bowl. Stir in peanuts, all but 2 tsp of the oil, the vinegar and half each of the salt and pepper. Set aside.

Between plastic wrap, pound chicken with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness. Brush with remaining oil; sprinkle with remaining salt and pepper.

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 5 minutes. To serve, spoon sauce over chicken.

Spicy, Saucy Rigatoni Bake

Ingredients

1 tbsp (15 mL) olive oil
2 onions, sliced
1 sweet red peppers, chopped
3 garlic cloves, minced
1/2 tsp (2 mL) fennel seeds, crushed
1 lb (454 g) hot Italian sausages
2 jars (700 ml) tomato-basil pasta sauce
1 tbsp (15 mL) wine vinegar
5 cups (1.25 L) rigatoni pasta
2 cups (500 mL) mozzarella cheese, shredded
1/4 cup (50 mL) Parmesan cheese, grated
2 tbsp (25 mL) chopped fresh parsley

Preparation

Preheat oven to 400°C (200°C).

In Dutch oven or large heavy skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes. Add red pepper, garlic and fennel seeds; reduce heat to medium and cook for 10 minutes or until onions are very soft and golden. Transfer to bowl.

Cut sausage into 1-inch (2.5 cm) chunks; add to pan and brown well on all sides, about 8 minutes. Drain off fat. Stir in pasta sauce and vinegar. Return vegetable mixture to pan; reduce heat to medium-low and simmer for 15 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the cooking water. Return pasta to pot; add sauce and reserved cooking water.

Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13- x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley.

Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.

(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)

Butter Chicken Burgers

Torn between butter chicken and burgers tonight? Why not have both at the same time? Be sure to use thick curry paste (not sauce) to keep the burgers moist but not sloppy. Serve them in kaiser rolls and top with plain Greek yogurt, sliced tomatoes and cucumbers, and lettuce leaves.

Ingredients

1 egg
2 cloves garlic, minced
1/4 cup (60 mL) dried bread crumbs
2 tbsp (30 mL) butter chicken curry paste
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) grated fresh ginger
3/4 tsp (4 mL) garam masala
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) ground chicken 

Cucumber Yogurt:

1 cup (250 mL) Balkan-style plain yogurt
1/2 cup (125 mL) cucumber, peeled and grated
1 green onion, thinly sliced
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) granulated sugar

Preparation

In bowl, stir together egg, garlic, bread crumbs, curry paste, lemon juice, ginger, garam masala, salt and pepper; mix in chicken just until combined.

Divide mixture into quarters; with wet hands, gently press to form 4 patties.

Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 165 degrees F (74 degrees C), 10 to 12 minutes.

Cucumber Yogurt:

Combine all ingredients in bowl, let stand for 10 minutes before serving.

Additional information: Test Kitchen Tip

Gentle Flipping: Chicken, turkey and fish burgers can all be a little more delicate and crumbly than beef and pork burgers. To flip them on the grill without breaking them, use one spatula over and one spatula under to support each patty as you turn it.

20-Minute Chicken Chili

This lean and mean chili uses cubed boneless,skinless chicken breast instead of ground chicken. Not only is this quick and easy chili perfect for a family dinner, but it also makes for great leftovers for lunch the next day. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito.

Ingredients

1 lb (454 g) boneless skinless chicken breast
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 chopped sweet green pepper
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 28 oz can (796 mL can) diced tomatoes
1 19 oz can (540 mL can) black beans or kidney beans, drained and rinsed
1/2 cup (125 mL) corn kernels

Preparation

Trim any fat from chicken breasts; cut into 1-inch (2.5 cm) cubes. In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside. Transfer to plate.

Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.

Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes. Add corn. Return chicken to pan; heat through.

Make a Fruit Pizza That You Have Never Eaten Before

We suggest you make a different kind of pizza with fruit and fruit yogurt that will amaze everyone that tries it. This pizza is prepared in half an hour and chances are it will become your favorite desert. 



Requirements:

• Integral dough for the pizza with a thin crust and a diameter of 30cm.

• 2 cups fruit yogurt.

• Optional: chopped fruit – apples, kiwi, strawberry, oranges and bananas.



Preparation:

Preheat the oven to 230 degrees and place the pizza dough to bake. You can use frozen dough or make the dough yourselves. Leave the pizza dough to cool and then spread yogurt over it. Arrange the top with fruit pieces. If you use bananas or apples, add a few drops of lemon juice over them because it darkens the fruit. Cut the pizza into pieces and serve.

Improve Your Eye Health with These Delicious Foods

I’m sure quite a few of us grew up with the understanding that eating carrots does wonders for our eye health. And don’t you worry, it’s completely true! While carrots don’t necessarily work in reversing poor eyesight, they do keep your eyes healthy and functioning optimally. The lutein and beta-carotene in the carrots help supply your body with vitamin A – an essential nutrient when it comes to keeping your eyes in good shape.

But did you know that carrots aren’t the only foods that can keep your eyes healthy?

In fact, there are a number of other foods that you can include in your diet to supply your eyes with the nutrients that they need to stay strong. So without further adieu, here they are. Eat these 4 foods regularly to keep your eyes healthy:

1. Almonds

Almonds are known as being a healthy source of saturated fat, protein, and a number of vitamins that are essential to maintaining good health. One of these vitamins is vitamin E – a central factor in slowing the retinal damage that causes macular degeneration. This condition generally involves a loss or distortion of vision that develops in older ages.

One of the perks of eating almonds is that you only need a couple of handfuls a day to get the most out of the benefits they provide.

2. Egg Yolks

There are a number of diets out there that try to keep you away from egg yolks because of their fat content – but don’t let that fool you. First things first, saturated fat is not bad for you. So don’t feel the need to be afraid of them.

Just like almonds, egg yolks work to prevent the development of macular degeneration. They do this by providing you with lutein – just like carrots. This antioxidant gets to work in the macula of your retina, acting as a blue light filter and keeping it safe from potentially damaging free radicals.

3. Blueberries

Blueberries are commonly known as brain food. They’re great for neutralizing free radicals that affect age related conditions, and fill you up with vitamins to keep your neurons healthy. So a healthy diet makes for a healthy brain.

When it comes to your eyes, the anthocyanins in the berries work to maintain your retinal health. They do this by keeping your eyes safe from oxygen damage and excess sunlight exposure.

4. Spinach

You’d be surprised at how good this leafy green actually is for you. It’s packed full of lutein and other vitamin combinations that improve the health of your retinal macula. Spinach may also be capable of preventing the development of cataracts.

Tip: Other leafy greens are also loaded with lutein, so don’t neglect them. Get a healthy supply of kale, collards, romaine, broccoli, etc. whenever you can. Just make sure you go organic!

Your eyes aren’t invincible. In fact, they can actually be quite susceptible to damage and degeneration if they aren’t treated with the care that they need. Make sure that you do your best to bring these foods into your diet to keep your eyes as strong and healthy as possible.