Beeet and Goat Cheese Gratin

Beet & Goat Cheese Gratin

(junquegirl, from Mark Bittman)

1 Tbs. butter or olive oil

5 cups of sliced, roasted beets (roast in a tinfoil packet in the oven, can be done ahead of time)

salt & pepper

1 cup crumbled goat cheese

1/4 cup bread crumbs

1/4 cup fresh thyme leaves (or significantly less dried)

Preheat broiler and put rack about four inches from heat source. Use butter or oil to grease a shallow medium baking pan or gratin dish.

Lay beets in the baking dish , sprinkle with salt & pepper and most of the thyme, cover with cheese and sprinkle on the bread crumbs. Broil for 3 to 5 minutes, until cheese is melted and bread crumbs are crisp. Add more pepper to taste and garnish with remaining thyme.

[note: I usually use about half the amount of cheese called for because my huband has some lactose intolerance, and it's still quite good! For company, I'd use the whole amount and I might even make it the filling for a savory tart or galette - that would look spectacular, especially if I used red and golden beets and alternated them in the dish.]

Slow Cooker Chicken-Barley Stew

From BabyCenter:

I made this chicken barley stew yesterday. It was a little heavy for summer but I've been sick for almost a week now and it hit the spot!  I will make this again, but I will tweak it a little.  I used boneless skinless breasts and would again. I thought it needed a little more flavor, so I would use 3-4 cups of broth next time. I would also add more seasonings - fresh dill, parsley (I didn't have any in the house this time), and basil maybe (I like all those things in chicken soup so imagine that's what I'd like here too). 

Slow Cooker Chicken-Barley Stew
G8R_mom2B via Betty Crocker 

3 large carrots, sliced (2 cups)

2 medium stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 bone-in chicken breasts (about 1 1/4 lb), skin removed

3 cups water

2 cups Progresso® chicken broth (from 32-oz carton)

¾ cup uncooked medium pearled barley

¼ teaspoon pepper

1 can (14.5 oz) diced tomatoes, undrained

2 tablespoons chopped fresh parsley

1 teaspoon dried thyme leaves

·         In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

·          

·         Cover; cook on Low heat setting 8 to 9 hours.

·          

·         Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

·          

·         Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Upside Down Potato and Onion Skillet Tart

Upside Down Potato and Onion Skillet Tart

I use small red potatoes.  I don't peel potatoes as a rule, you can if you prefer.  I just wash them thoroughly and then slice.

2 1/2 tablespoons butter

12 sprigs thyme, strip the leaves from the stems

1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)

1 lb. waxy red potatoes, washed and very thinly sliced
 
2 tablespoons olive oil

1/2 cup grated gruyère

1/2 cup crumbled feta

1 cup grated mozzarella

sea salt and cracked black pepper

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

Balsamic Roasted Potatoes

Balsamic Roasted Potatoes
The-Skipper-Bunch

1 1/2 pounds new potatoes, halved or quartered if large (I used russet)
3/4 cup low sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs of thyme ( I used 1.5-2 tablespoons of dried thyme)
coarse salt and ground pepper

Directions:

Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Maque Choux with Chicken and Turkey Kielbasa

Light(er) Cook’s Illustrated Maque Choux with Chicken and Turkey Kielbasa
Serves 4 to 6
Adapted (again) from Cook's Illustrated Best 30-Minute Recipe.

1 pound boneless, skinless chicken breasts
salt and ground black pepper
2 teaspoons vegetable oil
6 ounces turkey kielbasa
1 onion, minced
1 red bell pepper, cored and chopped medium
1 pound frozen corn, thawed
2 cups low-sodium chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
2 tablespoons minced fresh parsley

CI HINT: "Chop the kielbasa, onion, and pepper while the chicken browns. Blend the corn while the vegetables cook."

1) Pat chicken dry. Sprinkle with salt and pepper. In a large pot or Dutch oven, heat 1 teaspoon oil over medium-high heat "until just smoking." Cook chicken about 2 or 3 minutes per side, until browned. Place on a plate and set aside for juices to redistribute

2) In the same pot, add remaining oil and heat over medium-high. Add kielbasa, onion, bell pepper, and 1/2 teaspoon salt. Cook around 8 minutes, or until kielbasa is fairly browned.

3) While kielbasa browns, combine half the corn and all of the broth in a blender. Puree until smooth.

4) Add garlic and thyme into pot. Cook about 30 seconds, until fragrant. Pour in corn mixture. Add chicken and any juices on plate. "Cover and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes."

5) After chicken is done, remove it with tongs and place on a plate. Add other half of corn to pot. Jack heat up to medium-high and cook another 2 or 3 minutes, until corn is warmed.

6) While corn is warming, use two forks to shred chicken as best you can. Kill the heat on the stovetop. Add shredded chicken and parsley to pot. Salt and pepper to taste. Serve with rice and lots of sauce

Approximate Calories, Fat and Price per Serving
6 1-cup servings: 290 calories, 8 g fat, $0.90
4 1-1/2 cup servings: 435 calories, 12 g fat, $1.35