Lemon Thyme and Ginger

Tortellini with Basil Pesto, Tomaotes and Green Beans

Tortellini with basil pesto, grape tomatoes and green beans recipe.

Pasta is the perfect foundation to pair with basil pesto. The intense herb flavor combined with sharp cheese needs a mild flavored foundation to compliment the sauce. Any type of pasta will suffice, but my favorite pasta with my favorite basil pesto recipe is cheese tortellini. Tortellini is widely available at the store, either freshly made, frozen or dried. As it happens, tortellini with basil pesto, grape tomatoes and green beans is one of my family’s favorite pasta dinners.

My Favorite Basil Pesto recipe

I love making pasta dinners with enough additional ingredients for a well-rounded meal. Marcella Hazan says a pasta meal is all about the pasta with just the minimal amount of sauce and add-ins. The pasta is the star. I learned a lot about cooking Italian food from Marcella’s cookbooks. However, here is where I diverge from her rule. For me, I try to make a whole meal that is nutritionally balanced.

Usually, I create a pasta dinner using pasta as the foundation with enough vegetables and/or proteins for a well-rounded meal. This way if I can’t make a salad, I know everyone will get at least one serving of vegetables. You still enjoy the comfort and flavor of pasta with the added nutritional benefits of a full serving of vegetables. Hopefully, the additional vegetables reduces pasta’s glycemic-index as well. Tortellini with basil pesto, grape tomatoes and green beans is also a great way to sneak in more vegetables for picky eaters.

Tortellini with basil pesto, grape tomatoes and green beans recipe.

Tortellini with Basil Pesto Grape tomatoes and Green beans reicpe

Tortellini with basil pesto, grape tomaotes and green beans reicpe.

Whenever I mix pesto into tortellini, or any type of pasta, I always add grape tomatoes. I never serve pasta with pesto without them.  The sweetness and acid of the tomatoes nicely compliments the pesto and makes it taste more refreshing. I also love adding blanched green beans to my tortellini and pesto. It doesn’t add extra work and cooks in the same pot as the tortellini. Quickly blanched and crisp green beans add a nice textural contrast to the soft tortellini and smooth pesto. Basil, tomatoes and green beans all grow at the same time and as the saying goes, “What grows together, goes together.”

Tortellini with Basil Pesto, GrapeTomaotes and Green Beans

Prep Time: 35 minutes

Cook Time: 7 minutes

Total Time: 42 minutes

Category: Entree

Cuisine: Italian American

4 generous servings

Serving Size: 8 oz (227 g)

Tortellini with Basil Pesto, GrapeTomaotes and Green Beans

Tortellini with basil pesto, fresh grape tomatoes and blanched green beans makes a delicious meal all in one pot. It is a very easy dinner and perfect for any night of the week. Make the pesto and prep the vegetables while you wait for the water to come to a boil. Blanch the green beans in the same pot with the tortellini.

If you want creamy pesto tortellini: make the pesto but don't add the cheese. In a small sauce pan, heat up one cup (225 ml) of heavy cream, or half and half, to a light simmer then whisk in the grated cheese, 1/4 cup (60 ml) at a time. Taste and correct for seasoning. Keep the cream and cheese sauce warm while the tortellini cooks. When the tortellini is done, add the heated cream and the basil pesto to the pot with the tortellini, green beans and tomatoes. Stir to combine and taste. Add more pesto if needed. Serve immediately.

I portioned each serving to equal 8 oz (226g). Don't be alarmed, each serving does not contain a half pound (226 g) of pasta. Each serving should contain about a quarter pound (113 g) of pasta with a quarter pound (113 g) of vegetables.

Tortellini with pesto, tomatoes and green beans is best eaten immediately when it is finished cooking. Any leftovers will last in the refrigerator in an air tight container for a couple of days.

Ingredients

  • 1 lb (450 g) fresh, dried or frozen cheese tortellini
  • Kosher Salt for pasta cooking water and seasoning
  • 1/2 lb (227 g) grape tomatoes, sliced in half
  • 1/2 lb (227 g) fresh green beans, trimmed and cut in half
  • About 1/2 cup (125 ml) Basil Pesto
  • Serve with freshly grated Romano cheese
  • Optional 1 cup (250 ml) heavy cream or half and half for creamy pesto sauce. Follow directions in summary.

Instructions

  1. Fill a stock pot with water and bring to a boil. Add at least one teaspoon of Kosher salt to the water and carefully taste. You want to taste the salt in the water. The lore is, the pasta water should taste like the sea. Sometimes I find that amount too salty. continue to add more salt until it is just right for your preference.
  2. Add the tortellini and cook according to the directions given with the pasta. While the tortellini cooks, occasionally stir the pot to prevent the tortellini from sticking together.
  3. About two minutes before the tortellini is done cooking, add the prepared green beans to the pot with the tortellini. Cook until the water returns to a boil. Taste the tortellini for al dente.
  4. Drain the water and return the tortellini and green beans to the stock pot. Add about a 1/2 cup of pesto and stir o combine. Add the grape tomatoes and stir to combine.
  5. Serve immediately with more Romano Cheese on the side.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Roasted Curry Chicken with Potatoes and Raisins

Roasted Curry Chicken with Potaotes and Raisins recipe.

Other than the ingredients, all you need to make a delicious and easy dinner is one knife to chop, one bowl to mix and one sheet pan to roast. No special equipment required, except an oven. What you do need is time to mix, marinate and bake. Roasted curry chicken with potatoes and raisins has it all. A flavor packed one-pan meal with warming spices and fruity-sweetness enveloping tender chicken meat and potatoes.

Roasted curry chicken with potatoes and raisins reicpe.

 

Roasted Curry Chicken with Potatoes and Raisins recipe.

For this recipe, as well as salt I added a ground curry spice blend for the main seasoning. My recipe for roasted chicken curry is not traditional Indian cuisine, or any curry meal from Asia. It is an American rift inspired by Indian flavors, and ease of preparation. I love curry, but there are so many types and each one is as unique as the cook making it. Every country, region, city and cook has its own variation of spices for curries. As I learn more about curries and the cuisines that developed them, I plan to make my own curry spice blends. Until that time, I’ll take a shortcut and use store-bought ground curry to satisfy my hankering for curry flavors.

Chicken for a cook, is like a blank canvas for an artist. It is the foundation from which all added flavor will enhance. Because chicken has a mild taste and texture, it benefits from adding seasoning and then letting the flavors steep into the meat before cooking.  Of course, if pressed for time, you will still have a decent tasting curry chicken dinner if you must skip the marinating step. However, taking the extra time to marinate will make a big difference in the over-all depth of flavor.

Roasted curry chicken with potatoes and raisins recipe.

More one pan dinner recipes:

Mediterranean Style Chicken Dinner

Oven Baked Chicken with Shallots and Fennel

Spanish Style Mussels with Chorizo

I realize not all children like the spiciness of curry powder. Some curry blends have a lot of pepper and chilies in them. If you can find a ground curry blend that is on the sweet side it might change your family’s opinion of curry. I found a Massale curry blend from Spice and Tease in New York City. It is similar to a Garam Massala but not as hot and peppery as other curry blends.  For more information, here is an article explaining the differences of the two spice blends.

Roasted curry chicken with potatoes and raisins recipe.

Roasted curry chicken with potaotes and raisins recipe.

I love making meals where I can mix together the flavors I love and cook them together on one pan in the oven and forget about it. No standing or stirring over a hot stove. Just place in the oven and bake. This easy recipe, of roasted curry chicken with potatoes and raisins is so simple it is hard to make a chicken dinner any other way. The raisins may seem out-of-place, but the sweetness compliments and softens any heat in the curry spices. Add, additional vegetables, like cauliflower or broccoli, for a more well-rounded dinner.

Roasted Curry Chicken with Potatoes and Raisins

Prep Time: 2 hours, 10 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 50 minutes

Category: Entree

Cuisine: American

4-6 servings

Roasted Curry Chicken with Potatoes and Raisins

An easy sheet pan dinner the whole family will enjoy. Prep and marinate the chicken in the morning, and bake in the evening for a hassle-free dinner. Some curry spice blends are sweet, and some are spicy depending on how much pepper and chilies are blended in. Find a curry blend that suits you and your family for that perfect flavor balance. The sweetness of the raisins and yogurt sauce will cut any pronounced spicy heat of your curry.

Add cauliflower or broccoli flowerettes for a well-rounded dinner.

Ingredients

    Curry Chicken with Potatoes
  • 3 garlic cloves, mashed
  • 1-inch (2.5 cm) piece of fresh ginger*, grated
  • 3 TB (35 g) extra virgin olive oil
  • 1 TB curry spice blend, not a spicy curry blend
  • 1 tsp Kosher salt
  • Fresh ground pepper
  • Zest from one lemon and juice- divided
  • 1 TB chopped fresh tarragon (can use dried tarragon if fresh is not available, but only 1 teaspoon)
  • 6 chicken thighs, either bone-in and skin on, or boneless
  • 1 lb (450g) fingerling potatoes, or other small wax potato like red potatoes or Yukon Gold
  • 1/2 medium onion, sliced in half moons no more than 1/4 inch (6mm)
  • 1/4 cup (60 ml) raisins
  • Optional: Half a head of cauliflower cut into flowerettes. Reduce the potatoes to 1/2 to 2/3 lbs (225 g - 300 g).
    Yogurt Sauce
  • 4 oz ( 125 g) plain yogurt
  • Juice from half a lemon
  • 1/2 tsp Kosher salt
  • 1/2-inch (1.3 cm) piece of fresh ginger*, grated

Instructions

    Chicken Curry
  1. Peel each clove then slice in half. If the green germ is there, remove it. If you have a fine microplane grater, grate the garlic cloves. Or, scatter a pinch of salt over a pile of roughly minced garlic cloves then mash the garlic with the side of your chef's knife. Move the blade from side to side pressing down with the blade until the garlic forms a paste. Add the garlic paste to a medium mixing bowl large enough to hold the chicken and vegetables.
  2. Mince or grate the ginger root and add to the bowl with the garlic.
  3. Add the olive oil, curry powder, lemon zest, Kosher salt, a couple of rounds of fresh ground black pepper, tarragon, and juice from half a lemon. Mix until just incorporated.
  4. Add the chicken, potatoes, onion slices and raisins (cauliflower if using). Using your clean hands mix the chicken and vegetables until the marinade evenly coats all the pieces. Cover with plastic wrap and place in the refrigerator and marinate for 2 hours or up to 8 hours.
  5. Take the chicken out of the refrigerator at least 30 minutes before you want to cook dinner and bring up to room temperature. The chicken can rest up to one hour on the counter before cooking. Pre-heat the oven to 400°F (204°C) twenty minutes before you are ready to cook.
  6. Spread the chicken and vegetables evenly across a low sided sheet pan. The sheet pan should be just big enough for the chicken and potatoes to fit comfortably without overcrowding. Too big of a pan and the juices will dry up. Too small of a pan and the ingredients will steam.
  7. Place the sheet pan in the oven middle rack.
  8. Bake for 20 minutes, then using a thin spatula, turn the potatoes around. Bake for another 20 minutes. Check the chicken and potatoes to see if they are done. The chicken is done when an instant read thermometer inserted in the thickest part reads 165°F - 170°F (74°C - 77°C) and the juices run clear. The potatoes are done when they are tender when pierced with a fork.
  9. If either ingredient needs more cooking time, remove the chicken or potatoes and place on a plate cover and keep warm. Continue to cook until the vegetables or chicken is done.
  10. While the chicken is baking make the yogurt sauce. Mix together the yogurt, grated ginger, Kosher salt and lemon juice in a small bowl. Cover and set aside until the chicken is done. Just before serving, garnish with fresh herbs and lemon zest.
  11. Serve curry chicken and vegetables with the yogurt sauce on the side.

Notes

*Do not substitute the fresh ginger with powdered ginger. The curry spice blend might already have powdered ginger in its mix. The minced ginger adds a fresh ginger flavor.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Spanish Inspired Mussels with Chorizo

Spanish Inspired Mussels with Chorizo Recipe

It won’t take long to muscle your way through a big bowl of these spicy mussels. Chances are, your bowl will be empty before you realized you started. Eating this shellfish can consume ones’ attention, especially when they are steamed in wine, garlic, and spices. No one wants to miss out of getting every drop and morsel of the flavorful broth. It is a fun and messy affair, but well worth it.

Spanish Inspired Mussels with Chorizo Recipe

Spanish Inspired Mussels with Chorizo Recipe

I have grown to realize people either love mussels, or refuse to eat them. In the past, clams and oysters had a better reputation, because eating mussels was considered risky behavior. Only Gods like Hercules should eat them, for they were invincible to everything. For the longest time, I was a member of that camp. They just did not appeal to me. Fortunately, I have grown-up and changed my attitude.

Spanish Inspired Mussels with Chorizo

When I was a child, I saw mussels everywhere anchored to pillars, rocks and boats throughout the intertidal zone. I believed they were the strangest creatures around. At low tide, I would play under the docks, looking for the perfect skipping rock and other hidden treasures. I saw colonies of mussels tightly glued on pillars, like bunches of grapes ready to be picked. Purposefully, I would attempt to pull one off, and always fail. How they managed to cling so tightly to every surface along the shoreline intrigued me. Their beards were thin and stringy, and I was dumbfounded at the holding strength of the tiny fibrous strands. If someone told me back then, mussels were alien creatures from another galaxy, I would have believed them. The thought of eating these sea creatures never crossed my mind.

Spanish Inspired Mussels with Chorizo Recipe

Several years ago, I was researching healthy foods and mussels kept showing up as a superfood. Based on my research I became more open-minded to try them. After all, how can I have an opinion on something I know nothing about? Fortunately, I did change my mind, because now I love them. Unlike clams, they are very tender and slightly sweet with lots of protein, low in fat, and tons of beneficial nutrients.

There are many ways I like to prepare mussels, and this recipe with chorizo sausage is just one in a collection. One of the best aspects of cooking with mussels, is you do not really need a recipe to create a delicious meal. Exact amounts are not necessary. Put them in a pot with a little liquid and garlic and you have an easy dinner. My recipe is a little more involved than that, but still simple to execute. I have written this recipe as a guideline for you to learn the process and hopefully inspire you.

Spanish Inspired Mussels with Chorizo Recipe

Tips for Success Cleaning and Eating Mussels

Where to get mussels? If you are lucky enough to know a secret spot along the coast where you live, this will be your freshest option. Please only take what you need and be aware of the health of the waters you harvest in.

The most available option is to buy mussels at the store. The ones that are most common are from, Prince Edward Island, Canada. Mussels from PEI are farm raised, reliable and sustainable. They are also a great bargain with a 2 lb bag costing around $7.00. Harvesting date and best used by dates are provided on the label of each bag.  Ask the fishmonger to pack them in ice, if they have not already done so.

Spanish Inspired Mussels with Chorizo Recipe

Care and cooking: As soon as you get home, take the mussels out of the plastic bag and store loosely in a bowl covered with a kitchen towel. Put the bowl immediately in the refrigerator. No plastic wrap, and not submerged in water. If you are keeping them in the refrigerator for a couple of days, pour out any accumulated water from the bottom of the bowl.

When you are planning to cook the mussels, inspect each one and clean them. Most farm raised mussels come cleaned, but they still need a once over for stray grit and beards. Run cold water over the mussels and inspect for broken shells, grit and the beard along the straight edge of the shell. Slice off any stray beards with a sharp paring knife.  Throw out any mussels with broken shells.

If a mussel shell opens, tap the top of the shell with your finger. If the shell does not close, throw it away. Store the clean mussels in the refrigerator in a bowl loosely covered with a towel until you are ready to cook them.

Spanish Inspired Mussels with Chorizo Recipe

Spanish Inspired Mussels with Chorizo Recipe

Spanish Inspired Mussels with Chorizo

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

4 large main course servings, or 8 first course servings

Spanish Inspired Mussels with Chorizo

Mussels steamed in wine, tomatoes, garlic and spices creates a delicious broth that will have you licking your fingers. The chorizo adds some warmth and kick to the mussels, providing more depth of flavor. If you are cooking for non pork eaters, this meal is just as delicious without the sausage. Serve with a salad and lots of crusty bread to soak up all the sauce. You will need extra napkins.

Ingredients

  • 2 lbs / 1k mussels
  • 2 Tbs olive oil divided
  • 1/2 lb / 225g chorizo sausage
  • 1 shallot, minced
  • 6 medium size garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1-1 1/2 cups / 250 - 375ml dry white wine like sauvignon blanc
  • 8 tomatoes from a 28oz can of whole tomatoes (or 8 fresh plum tomatoes)*
  • 1/2 tsp Kosher salt
  • Small pinch of saffron
  • 1/2 tsp paprika
  • 1 bay leaf
  • two sprigs fresh thyme, tied with kitchen string
  • Finely grated zest from one lemon, and juice from half a lemon
  • 1 long strip of orange zest (optional)
  • 1/2 tsp granulated sugar
  • 4 oz / 125g watercress, or arugula, or swiss chard, thick stems removed and rouch chopped

Instructions

  1. Before cooking, clean and inspect the mussels. Check for grit and stray beards. Discard any mussels that have broken shells and the ones that the shells remain open after tapping them with a finger. Put the cleaned mussels in a bowl loosely covered with a cloth, no plastic wrap, in the refrigerator until you are about to cook them.
  2. Remove the casings from the sausage. Pour 1 Tbs of olive oil in a Dutch oven and turn the heat up to medium high. Add the chorizo sausage and cook, stirring often to break the sausage up. Continue to break up the chorizo while the sausage cooks to get different size pieces that resemble cooked ground beef. Remove the chorizo from the pot and reserve for later. Taste the cooked chorizo to see how spicy the sausage is so you will know how to adjust the seasoning for your broth.
  3. Add the remaining olive oil and turn down the heat to medium. Add the minced shallots and cook, stirring occasionally so the onions don't brown. Cook the sausage until they soften and look translucent, then add the garlic and red pepper flakes. Stir and cook until the garlic begins to release its scent, about one minute.
  4. Pour in 1 cup / 250 ml of white wine and deglaze the pan. Allow the wine to boil down slightly for a couple of minutes. Add the bay leaf, thyme bundle, pinch of saffron, orange zest, and lemon zest.
  5. Cut the tomatoes into irregular bite size pieces, then add the tomatoes to the pot with the wine and onions. Reserve the juices from the can to thin the broth if necessary.
  6. Bring the tomatoes to a boil then turn down to a simmer. Simmer the tomato sauce for 15 minutes so all the flavors blend. Half way through the simmering, taste the tomato sauce and adjust the seasoning as needed. You may need a small pinch of granulated sugar, (1/2 tsp) if the tomato sauce tastes to sharp. Add more salt, paprika and red pepper flakes if more punch is needed, or based on how spicy the chorizo is.
  7. After the tomato sauce has simmered taste for the balance of flavors. Add more wine if the sauce need to be a little thinner. The mussels will also emit their own juices so don't make the sauce thin. Add the cooked sausage and turn the heat up to medium high. Bring the sauce to a full boil then add the mussels. Cover with a tight fitting lid and cook for 5-7 minutes, or until all the mussels have opened. No peeking under the lid for the first 5 minutes.
  8. Serve immediately in bowls with crusty bread and a spoon, and lots of napkins. Mussels are best eaten the same day it is made.

Notes

If you want to cook with fresh tomatoes, cut plum tomatoes in half and remove the seeds. Rough chop the tomatoes for irregular shaped pieces.

The meal can be made ahead of time up to the point of adding the mussels. Keep the tomato sauce in the pot covered in the refrigerator if you will be saving it for longer than one hour. Keep the mussels in the refrigerator up to the minute you are ready to add them into the pot to cook.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Cod Braised in Tomato Saffron Broth

My family loves cod because they like the delicate taste of white fish with large flakes and sturdy body. Unfortunately for us in the Northeast US, Atlantic Cod is on Seafood Watch list of fish to avoid. I don’t usually buy frozen fish, but I came across frozen Pacific Alaskan Cod at Trader Joe’s and wanted to try it. As I mentioned in my post  Arctic Char with Basil Sauce, I try my best to buy sustainable fish when I can.  Since cod is an affordable fish and works in so many different types of recipes, I was happy to consider frozen Pacific Cod as a viable option.

Cod braised in tomato saffron broth

I also treated myself to a small tin of Spanish saffron and everyday I have dreamed about how to use it.  Remembering a Spanish seafood stew, I decided to prepare the cod with  Mediterranean flavors and style. Additionally, I wanted the saffron to be the primary seasoning, creating a recipe elegant enough to be served on Christmas Eve.

Cod Braised in Tomato Saffron Broth

Tomato and saffron are a classic Mediterranean pair. Both ingredients balance each other because of the saffron’s warmth and distinct flavor cuts the acid in the tomatoes. To be honest, I love anything made with saffron but particularly enjoy tomato saffron broth with fish. The floral scent of crocus drifts up while I am cooking with saffron, and I feel like I am walking through a field of crocuses. Put these two family favorites together, and we have a special family dinner of cod braised in tomato saffron broth.

I am a big fan of using the simple technique of braising fish of which cod is very suited for. The fish is gently cooked in a broth that is also an integral part of the meal. The chunky tomatoes make the broth more substantive, while still keeping the broth bread dunking worthy. The final result is a fish dinner that is moist, delicate and multidimensional in flavor.

Cod braised in tomato saffron broth

Cod braised in tomato saffron broth

The total cooking time will vary depending of the thickness of the fish. Figure on  the total cooking time to be anywhere from 7 to 15 minutes until done. My Pacific Cod fillets ranged in size from 5 oz to 6 oz, and was at most an inch thick. They took about 8 minutes to cook. Atlantic Cod tends to be thicker at the head end and should take longer to finish cooking.  The fish is done when the meat sections gives way to the gentle pressure of your finger, and the sections begin to separate. The color of the fish will be a translucent white.

Do Ahead Tips for Cod Braised in Tomato Saffron Broth

To make life easier you can prepare the braising liquid ahead of time. About fifteen minutes before you want to eat, heat up the broth, then braise the cod.  This recipe is very easy to make and flexible in design to fit into any schedule and a great meal to make for entertaining.

For those of you who like to serve fish for Christmas Eve dinner, or any special occasion, cod braised in tomato saffron broth would be a delicious treat. To send this recipe over the top, serve with saffron aioli smeared over toasted bread. Dunk the aioli smeared baguette into the broth and delight in a double saffron indulgence. Saffron aioli with cod in tomato saffron broth is out of this world delicious. Jamie Oliver has a short cut saffron aioli recipe with his Fabulous Fish Stew. It is really easy to make using store-bought mayonnaise. The instructions for the aioli saffron begin at step 2 in his recipe.

Cod braised in tomato saffron broth

cod-braised-in-tomato-saffron-broth-9

Hope everyone has a wonderful Hanukkah and a Merry Christmas.  Enjoy!

Cod Braised in Tomato Saffron Broth

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

4 4-6oz servings of cod fillet

Cod Braised in Tomato Saffron Broth

Cod with tomato saffron broth is a moist and delicious fish dinner. It is elegant to serve at a dinner party, or for a casual family meal. The broth can be made ahead of time then reheated to cook the fish just before you want to serve it.

Serve with thick crusted bread like at baguette and green salad. For a double saffron treat spread your baguette slices with saffron aioli. Link to saffron aioli recipe in blog.

Ingredients

  • 2 Tb olive oil
  • 1 leek, cleaned, cut in half lengthwise, then thinly sliced across the width (can substitute with 1 shallot, minced)
  • 3 cloves of garlic
  • 1 28 oz / 794 g can whole tomatoes
  • 1 cup / 250 ml dry white wine
  • 1/2 cup / 125 ml fish stock or clam juice
  • 1/2 cup/ 125 ml juice from the can of tomatoes
  • 1 bay leaf
  • 3 sprigs of thyme tied together
  • 1/2 tea saffron thread
  • 1/2 tea Kosher salt
  • 1/2 tea granulated sugar (optional)
  • 4 4-6oz / 113 - 180 g cod fillets or other white fish fillets, black sea bass or halibut

Instructions

  1. Peel the garlic then slice each clove in half lengthwise. If there is a green grem remove it. Thinly slice each half across the width. Set aside.
  2. Heat olive oil over medium heat in a large 12" saute pan, (see note.) Add the sliced leeks or minced shallots and saute until softened but not browned, about 6 minutes. Add the the sliced garlic to the leeks and cook until it becomes fragrant, 1 minute. Do not let the garlic brown. Turn up the heat to medium high and add the tomatoes, breaking up each tomato with your fingers or a knife while you add them to the pan. Add the wine, fish stock, canned tomato liquid, bay leaf, bundled thyme sprigs, saffron and Kosher salt. Stir to mix and bring the sauce to a gentle boil.
  3. Turn the heat down to medium and cook the sauce for about 15 minutes at a gentle simmer. Stir occasionally. Taste the sauce and correct the seasoning. If it is too acidic add the sugar and add more Kosher salt if needed.
  4. Place the fish fillets evenly spaced in the sauce. Bring the sauce to a gentle simmer and cover the pan with a lid. Cook the fish fillets until just done. The amount of cooking time will depend on the how thick the cod fillets are. I cooked using Pacific cod and they were thinner than Atlantic cod. The cod was just cooked at around 7 minutes. The cod is cooked through when you pres down on the thickest part of the fillet with your finger and the flakes give into the pressure and start to break apart. The flesh will have a translucent white color.
  5. Spoon some broth in 4 large wide-mouth soup or pasta bowls. Place a fillet in each bowl with the broth. Garnish with minced fresh parsley. Serve with crusty french bread to help soak up the broth.

Notes

A sautee pan with its high sides is a perfect pan for braising fish. If you only have a skillet by all means give it a try, as long as you have a matching lid. Another option is to make the tomato saffron broth in whatever pan you have, then pour the broth into a large baking dish. Add the fish fillets and cover the fish with a sheet of parchment paper. Bake in a preheated 350 degree F / 175 degrees C / Gas Mark 4, oven for 10 minutes. Check for doneness, and, if necessary, continue cooking checking every couple of minutes until done.

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© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

One Pan! One Meal! Let’s Eat Together and Feel all Right.

Bob Marley’s song, One Love, is swayin’ in my head.  “One Love! One Heart! Let’s get together and feel all right.”   Where it came from is anybody’s guess, but I am swayin’ and singing along with Bob Marley as I write. I hear his soothing and rhythmic voice clearly which is a lot nicer than the lawn mowers and cars that can drudge on in the background for the whole day. “One love! One Heart! Let’s get together and feel all right.” If I am to get a song stuck in my head, this mantra is a good one: a reminder to give thanks.

One Pan One Meal: Roasted Chicken dinner recipe

I am working and dancing around different music genres today, looking for inspiration everywhere. Earlier I had Tchaikovsky’s Nutcracker Suite waltzing through my mind while I was editing photographs of baby turnips.  It is so easy to take ordinary things for granted, but I have found since I started photographing ordinary things like turnips, I look for the extraordinary in the ordinary, and I see it within the shape, color and texture of the objects.

One Pan One Meal: Roasted chicken dinner recipe

While I was photographing turnips, I started to admire the grace, shape and color of young turnips, and they reminded of the dancing fairies in Disney’s movie Fantasia. Tchaikovsky’s Nutcracker Suite started playing in my head along with images of dancing turnip ballerinas.  Photographing baby turnips inspired fun visual imagines: my next task was to discover what delicious characteristics the humble turnip has to offer.

One Pan One Meal: Roasted chicken dinner recipe

One Pan One Meal: Roasted chicken dinner reicpe

There is nothing sexy about turnips. Even the name is off-putting and harsh. No one is going to lean in and whisper in a sultry voice, “Would you like to taste my turnips?” Who do you think could pull that off?  Before you find your way to the exit door, stop and consider giving the humble turnip a try for your next dinner idea.

One Pan One Meal: roasted chicken dinner recipe

One Pan One Meal: Roasted chicken dinner reicpe
Sheet Pan Dinner with Chicken, Carrots, Turnips and Tarragon

Young turnips bulbs have a smooth and pearly white flesh with fresh green leaves that have a peppery smell. If you can get turnips with their greens intact use them in your meal. Other than soup, turnips can be braised or roasted, and pair well with carrots and other root vegetables. I particularly like turnips braised in butter with leeks, carrots, and fresh tarragon.

One Pan, One Meal roasted chicken dinner recipe

Combining turnips with carrots and chicken makes a simple and delicious family meal, that everyone in your family will enjoy and want to come together for a weeknight dinner. The dinner preparation becomes easier when you roast all the ingredients together in one pan. Oven roasted carrots add body and extra sweetness to the baby turnips, and oomph to the chicken. This sheet pan dinner recipe will make a delicious meal and satisfy the demands of fussy eaters. There will be no disagreements at your family table when you offer everyone’s favorite pieces of chicken along with sweet roasted vegetables.

One Pan One Meal: Rosted chicken dinner reicpe

One Pan One Meal- roasted Chicken dinner recipe

 

Common does not mean plain and boring. Find inspiration in all things and gather together for a delicious family dinner. One pan! One meal! Let’s eat together and feel all right.

Enjoy!

Mediterranean Style Roast Chicken with Carrots, Turnips and Tarragon

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

4 servings

Mediterranean Style Roast Chicken with Carrots, Turnips and Tarragon

A Mediterranean style chicken dinner is easily accomplished using one sheet pan to oven roast chicken, carrots, turnips, and mushrooms. The chicken is lightly marinated with Herbs de Provence and can be marinating up to 24 hrs in advance. Fresh tarragon seasons the vegetables and compliments their natural sweetness. It is a simple and elegant dinner that will encourage the whole family to gather at the table and enjoy a family meal together. Serve with a simple green salad with a light vinaigrette.

Ingredients

    Chicken
  • 1 4-5 lb (2k) chicken, or already cut up (bone in, skin on) chicken pieces (See Note)
  • 1 Tb minced garlic approximately 2-3 large cloves of garlic
  • 1 1/2 tea Herbs de Provence
  • 1 tea Kosher salt
  • 1 Tb olive oil
  • Fresh ground pepper, (4-5 turns with the mill)
    Vegetables
  • 1 lb (about 450 g) baby turnips
  • 1 lb (about 450 g) small carrots
  • 8 oz (about 250 g) mushrooms
  • 1/2 tea Kosher salt
  • 4 sprigs fresh tarragon, divided
  • 1 Tb olive oil
    Pan Gravy
  • Juices from roasting chicken
  • 1/2 cup (125 ml) dry white wine
  • 1/4 - 1/2 cup (62 - 125 ml) chicken or vegetable broth (low sodium if not homemade)

Instructions

    For the Chicken
  1. If you have a whole chicken, cut the chicken up into 8 pieces .
  2. You can follow the instructions on the link or just use already cut up chicken. Once the chicken is cut up spread the pieces across the cutting board.
  3. Sprinkle the Kosher salt evenly over the chicken pieces on both sides of the chicken.
  4. In a large bowl, big enough to hold all the pieces of chicken, add the minced garlic, olive oil, and Herbs de Provence, and ground pepper. Stir to combine. Add the chicken pieces to the bowl with the herbs and mix the chicken with the herb mixture until the herbs are evenly coated each piece of chicken.
  5. Cover the bowl with the herbed chicken with plastic wrap and refrigerate for a couple of hours up to 24 hours.
  6. Take the chicken out of the refrigerator 1 hour before you want to begin the cooking process. This will bring the chicken up to room temperature.
  7. Preheat oven to 375˚ F
    Vegetables
  1. If you have organic turnips and carrots, examine them for bruises and dirt and determine if they need to be peeled. Peel vegetables with a vegetable peeler if needed. Cut the turnips into wedges. Cut the carrots into sections similar in length with the turnips. Cut each carrot section in half lengthwise, then cut each half into wedges similar in size to the turnips.
  2. Clean then cut each mushroom into quarters.
  3. Place all the vegetables in to a medium size bowl and mix them together.
  4. Strip the leaves off each tarragon sprig. Reserve the stems and divide the tarragon leaves into two piles. Take one of the piles and bunch the tarragon leaves together into a tight pile then mince with a sharp chef knife.
  5. Add the minced tarragon, olive oil, Kosher salt and black pepper to the bowl with the vegetables. Mix together with your clean hands until the vegetables are evenly covered with the herbs and olive oil.
  6. Save the other pile of tarragon leaves to add when the vegetables are done. Do not mince them until just before you add them to the vegetables.
    Putting it all together.
  1. Put the chicken pieces on a large rimmed sheet pan, my pan is 12 1/2" x 17 1/2" (32 cm x 44 cm), then arrange the prepared vegetables around the chicken pieces. Add the tarragon stems with the vegetables.
  2. Put the chicken and vegetables into the pre-heated oven and bake for 40 minutes.
  3. If the vegetables are done before the chicken, remove the vegetables from the pan with a slotted spoon and put in a heat proof dish. Remove and discard the tarragon stems. The vegetables are done when they feel tender, but not mushy, when pierced with a fork. Mince the remaining fresh tarragon and add to the roasted vegetables.
  4. Cook the chicken until the juices from the chicken run clear after the chicken has been pierced with a fork. (Internal temperature of the chicken should be around 165 - 170 degrees F) When the chicken is done, take the pan with the chicken out of the oven, turn on the broiler and move the rack to the upper third portion of the oven. If you have not done so already remove the vegetables from the pan before you broil the chicken. Put the pan back in the oven to broil and crisp up the chicken skin, about 5 minutes.
    Pan juices
  1. When the chicken is done and skin crispy, put the baking sheet across two stove burners.
  2. Remove the chicken from the pan and place the chicken on serving plate. Add the roasted vegetables to the platter with the chicken and cover with foil to keep warm.
  3. Turn on the two stove burners to medium and pour 1/2 cup of dry white wine into the pan with the juices. Deglaze the pan by scraping with a wooden spoon, the brown, caramelized goodness off the sides and bottom of the pan. The liquid and the motion of the wooden spoon against the sides will get the golden color and flavor off the sides of the pan and into the juices. Bring the liquid to a gentle boil and slightly reduce. Add the chicken stock and continue you stir the juices until they come to a slight boil. Taste your pan juices and add, more stock, or wine, or seasoning to suit your taste. Be careful not to over salt the pan juices.
  4. Pour the pan juices over the roasted chicken and vegetables and serve. A simple leafy green salad is a great accompaniment.
  5. Enjoy!

Notes

If you have never cut up a whole chicken before and are not comfortable starting it, feel free to buy chicken already cut up. It is good to have a good sharp chef knife and kitchen scissors when you cut through bone. If you do not own them buy whatever chicken parts you and your family prefer. The cooking time in this recipe is based on chicken with the bone in and skin on the meat. Sometimes already cut up chicken breasts are particularly large. If you cut chicken breasts in half across the middle they might finish cooking before the thighs and drumsticks. The video by NY Times Cooking is very instructive about how to cut up a whole chicken. I have been cutting up chickens for years and I learned new information from it.

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Feeling ambitious? Make a delicious fruit gallette for dessert. You can substitute plums for nectarines, or any seasonal fruit.

 

 

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