Posts Tagged ‘tarragon’

by Caitlin Saniga

This was the first rotisserie chicken I've ever deassmbled solo. I'll warmly accept your congratulations.

This was the first time I've ever disassembled a rotisserie chicken solo. I'll warmly accept your congratulations. (It was a little harder than I thought it would be!)

  •  1 2- to 2 1/2-pound rotisserie chicken
  • 4 medium carrots, coarsely grated
  • 6 scallions, thinly sliced on the diagonal
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 8 big romaine leaves
Bibb and Boston lettuce leaves also make nice cups for the chicken salad.

Bibb and Boston lettuce leaves also make nice cups for the chicken salad.

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. IN a large bowl, combine the chicken, carrots, scallions, tarragon, salt and pepper.

In a small bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.

Divide the romaine leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.

Makes 4 servings.

Recipe adapted from: Real Simple’s Easy, Delicious Meals

Photos: Caitlin Saniga

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by Sarah Steimer

I had never tried shredding sweet potatoes before, it really cuts down on the usual cooking time.

  • 8 ounces pasta (the recipe suggests angel hair, but I just used regular spaghetti)
  • oil
  • 4 cloves garlic, minced
  • 3 cups shredded, peeled sweet potato (about one medium potato)
  • 1 large red bell pepper, thinly sliced
  • 1 cup diced plum tomatoes
  • 1/2 cup water
  • 2 tablespoons parsley (a little less if it’s not fresh)
  • 1 tablespoon chopped tarragon
  • 1 tablespoon vinegar
  • salt
  • 1/2 cup crumbled goat cheese

Bring a pot of water to a boil. Cook the pasta until just tender (yinz know, al dente-like).

Saute the garlic in a pan the oil. Add sweet potato, bell pepper, tomatoes and water to the pan and cook, stirring occasionally, until the bell pepper is tender-crisp.

Drain the pasta and add it to the pan of vegetables. Add the parsley, tarragon, vinegar, salt and cheese. Toss to combine. Add more water if needed.

Makes about four servings.

Recipe: Eating Well on a Budget

Photo: Sarah Steimer

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by Caitlin Saniga

Use a red bell pepper, too, sometime?

  • 3 tablespoons butter
  • 1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam)
  • 1 to 2 tablespoons fresh lemon juice, divided
  • 1 yellow bell pepper, 1/2-inch dice
  • 1 cup frozen corn kernels
  • 1 teaspoon dried tarragon

Melt butter in a large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Saute, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.

Makes 4 servings.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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