Moroccan Roasted Veggies

This was so easy and so yummy. A great way to get the family eating vegetables that maybe we leave off our table sometimes.

1 small Butternut squash

3 small zucchini squash

1/2 Red Onion

1 Aubergine (eggplant; I just love the word Aubergine)

I sliced the butternut in half and sprinkled it with the spices, but would recommend that you peel the squash and cube it first; it will work better.

Cube the other veggies so that everything is about the same size. Toss in a gallon zipper bag. Into the bag add these spices (I probably did about a teaspoon to 2 teaspoons of each. I know it's annoying, but I cook by sight.) Ginger (I use ground ginger in a tube, found in the produce department) minced garlic, chili powder, ground cumin, ground coriander, salt, cinnamon, and ground red pepper. Pour a small splash of a nice olive oil into the bag. Roll the veggies around in the bag to coat. Place veggies on a baking sheet and roast for about 25 minutes at 400 degrees. Check with a fork for tenderness.

Tuesday's Menu; Mark's Bon Voyage meal

I'm making this with my risotto that I invented, yes; I'll post that recipe as well.

Bacon Wrapped Chicken with Blue Cheese and Pecans

Ingredients

• 4 pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 1 cup blue cheese crumbles
• 1/4 cup toasted pecans, chopped
• 2 scallions, sliced on bias
• 4 slices good-quality center cut bacon
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup half-and-half or cream
• 2 tablespoons grainy mustard
• Special equipment: toothpicks

Directions

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top

Menus and more menus Monday 2/7/11

Moroccan chicken with Polenta

I'm dragging an old favorite out of my collection. Trying to make a couple of Mark's favorites for dinner on Monday and Tuesday. It's my last chance to cook for him for quite a while.

So; Monday's recipe:

Moroccan Chicken with Polenta


Yield: 4 servings (serving size: 1 cup chicken mixture, 3 polenta slices, 1 tablespoon yogurt, 1 tablespoon almonds, and 1 tablespoon cilantro)


2 tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 pound skinned, boned chicken breast, cut into 1-inch pieces
2 teaspoons olive oil
3/4 cup low-salt chicken broth
1/3 cup raisins
1 teaspoon ground turmeric
1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices
Cooking spray
1/4 cup plain fat-free yogurt
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro

Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.

Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro