Every Dish Delivers: 365 Days of Fast, Fresh, Affordable Meals by Sandra Lee | eBook

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Every Dish Delivers

365 Days of Fast, Fresh, Affordable Meals

By Sandra Lee

Hyperion

CHAPTER 1

JANUARY

COLORFUL RICE

MAKES: 4 servings COOK: 30 minutes

2 ½ cups low-sodium chicken broth
1 (6-ounce) package wild rice Olive oil cooking spray
1 teaspoon chopped garlic
½ cup yellow onion, diced
½ cup diced celery
½ (8-ounce) package sliced white mushrooms, chopped
½ cup dried cranberries
½ cup chopped pecans
1 (8-ounce) can sliced water chestnuts, drained
Zest of ½ orange

1. Bring the chicken broth to a boil over medium heat. Add rice, cover, and turn heat down to low. Cook for 20 minutes or until rice has absorbed all the moisture and is tender.

2. Heat a large skillet over medium heat. Spray with olive oil cooking spray. Sauté garlic, onions, celery, and mushrooms until tender, about 5 to 7 minutes.

3. Add rice, cranberries, pecans, water chestnuts, and orange zest. Mix to combine and cook until all ingredients are heated through.

HONEY GLAZED PROSCIUTTO AND GORGONZOLA FIGS

MAKES: 8 servings COOK: 10 minutes

4 large whole figs, quartered
4 teaspoons Gorgonzola cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
¼ teaspoon pumpkin pie spice

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Cut a small hole in the center of the flesh of each piece of fig. Fill each hole with ¼ teaspoon of Gorgonzola cheese.

3. Tear a prosciutto slice in half. Wrap one half diagonally around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped, securing with a toothpick if necessary.

4. Place wrapped figs on prepared baking sheet, evenly spaced. In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig. Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

JALAPEÑO QUESO CON TEQUILA

MAKES: 16 servings COOK: 3 to 4 hours

2 (10-ounce) cans condensed Fiesta Nacho Cheese soup—Campbell's
1 pound pepper jack cheese, shredded
2 (8-ounce) packages cream cheese, cut into cubes
½ cup salsa
½ tomato, diced
2 jalapeños, diced
¼ cup gold tequila—Jose Cuervo
1/8 cup chopped fresh cilantro, for garnish
1 bag tortilla chips

1. In a 4-quart slow cooker, combine all ingredients except cilantro and chips and mix thoroughly.

2. Cover and cook on low setting for 3 to 4 hours, stirring occasionally.

3. Garnish with cilantro and serve hot with tortilla chips.

JAPANESE EGGPLANT WITH WASABI VINAIGRETTE

MAKES: 4 servings COOK: 25 minutes

4 Japanese eggplants
½ cup wasabi soy & ginger vinaigrette, divided use
1 tablespoon wasabi paste
1 tablespoon mayonnaise
1 scallion, finely chopped
1 tablespoon toasted sesame seeds, for garnish

1. Cut each eggplant into thin lengthwise slices, leaving slices attached on stem end. Fan out on a baking sheet and coat with ¼ cup vinaigrette, carefully coating all slices. Let sit for 30 minutes. Stir remaining ¼ cup vinaigrette together with wasabi paste, mayonnaise, and scallion. Set aside until ready to serve.

2. Preheat oven to 375°F.

3. Roast eggplant fans for 20 to 25 minutes. Serve with wasabi vinaigrette and garnish with sesame seeds.

RISOTTO CAKES

MAKES: 4 servings COOK: 10 to 12 minutes

3 cups mushroom risotto, cooked according to package directions
2 large eggs
½ cup frozen corn, thawed
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons canola oil
Salt and pepper, to taste

1. Mix together the cooked risotto, eggs, corn, panko bread crumbs, and Parmesan cheese. Season with salt and pepper. Form into 6 patties.

2. Heat the oil in a large nonstick skillet over medium-low heat. Sauté the patties until golden brown and cooked through, about 5 to 6 minutes per side.

ROASTED VEGETABLE PASTA SALAD

MAKES: 4 servings COOK: 1 hour

FOR THE ROASTED ROOT VEGETABLES:

2 tablespoons canola oil
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
½ pound turnips, cut into wedges
1 red onion, sliced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

FOR THE VINAIGRETTE:

1 tablespoon spicy mustard
1 tablespoon cider vinegar
2 tablespoons olive oil
8 ounces penne pasta, cooked and cooled
1 small red onion, sliced
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

1. Preheat oven to 400°F.

2. For the roasted root vegetables, toss vegetables in a bowl with canola oil, rosemary, and thyme and season with salt and pepper. Lay them on a baking sheet and roast for 30 minutes, then toss and roast for another 30 minutes.

3. For the vinaigrette, whisk the mustard, vinegar, olive oil, salt, and pepper in a small bowl.

4. Combine pasta with roasted root vegetables and sliced red onion. Toss pasta and vegetables with vinaigrette and chopped fresh parsley and refrigerate 1 hour to let flavors develop.

STEAMED PORK BUNS WITH HOISIN DIP

MAKES: 4 servings COOK: 10 minutes

FOR THE STEAMED PORK BUNS:

1 cup prepared pulled pork
1 teaspoon chopped ginger
2 scallions, finely chopped
2 (7.5-ounce) canisters refrigerated biscuit dough, 20 biscuits

FOR THE HOISIN DIP:

¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon apple cider vinegar
2 tablespoons water

1. Bring 2 cups of water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.

2. In a medium bowl, mix together the pork, ginger, and scallions. Set aside.

3. Working with one dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 inches in diameter. Place 1 heaping tablespoon of the pork mixture in the center of 5 of the biscuits. Cover with the remaining rolled-out biscuits. Gently press together the biscuits all the way around the filling and to the edges. Place a (2 ½- to 2 ¾- inch) biscuit cutter on top so that it is centered on the bun, and press down on the cutter to form a clean, sealed edge. Remove excess dough from around the outside of the biscuit cutter. Place the sealed buns onto a baking sheet and cover with plastic wrap. Repeat with the remaining ingredients.

4. Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover—and steam about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.

5. While the buns are steaming, make the hoisin dipping sauce. In a small bowl, stir together the hoisin sauce, soy sauce, vinegar, and water. Serve warm buns with dipping sauce.

TUSCAN SOUP WITH TORTELLINI

MAKES: 6 servings COOK: 1 hour

1 (14-ounce) bag frozen Italian vegetable blend
1 (15-ounce) can cannellini beans, drained
1 (14.5-ounce) can diced tomatoes
4 (14.5-ounce) cans beef broth
1 cup water
½ cup tomato sauce
2 teaspoons chopped garlic
1 tablespoon Italian seasoning
1 (16-ounce) bag frozen meat or cheese tortellini
Salt and pepper, to taste

1. Preheat oven to 375°F.

2. Add all ingredients except tortellini to a 4-quart slow cooker. Cover and cook on high setting for 1 hour. In the last 10 minutes of cooking, add tortellini. Season with salt and pepper to taste.

WONTON SOUP

MAKES: 2 servings COOK: 10 minutes

1 cooked pork sparerib, meat removed and finely chopped
1 carrot, grated
1 scallion, thinly sliced
12 wonton wrappers
2 (14.5-ounce) cans chicken broth
1 cup broccoli florets

1. Combine sparerib meat, carrot, and scallions in a small bowl. Make wontons by placing a tablespoon of filling in the center of each wrapper. Dampen edges with water, fold in half point to point, and seal. Wrap outside corners around and seal together.

2. Heat chicken broth in a medium saucepan over medium heat. When the broth has come to a simmer, add wontons and broccoli. Cook for 3 minutes and serve hot.

APPLE CHEDDAR CHICKEN BREASTS WRAPPED WITH BACON

MAKES: 4 servings COOK: 35 minutes

Nonstick cooking spray
4 whole boneless, skinless chicken breasts, butterflied
4 ounces cream cheese, room temperature
1 ½ cups shredded sharp cheddar cheese, divided use
3 ounces apple, thinly sliced (about 18 slices)
4 thinly sliced smoked bacon slices
Salt and pepper, to taste

1. Preheat oven to 350°F. Spray a 9 × 13-inch baking pan with cooking spray.

2. Rinse chicken under cold water and pat dry with paper towels. Lay the butterflied chicken breasts out flat and season top and bottom lightly with salt and pepper. Spread 1 ounce (2 tablespoons) of cream cheese evenly over each chicken breast, leaving a border of about 1 inch. Sprinkle each breast with ½ cup cheese and top with thin apple slices, overlapping slightly. Reserve some apple slices for topping.

3. Roll up each chicken breast lengthwise and secure with a couple of toothpicks (just enough to hold it together while you wrap it with bacon). Wrap one slice of bacon in a spiral around each chicken breast and secure with toothpicks again. Remove first set of toothpicks.

4. Place in a single layer in the baking pan at least 1 inch apart. Bake for 30 minutes, then top with remaining slices of apple and broil for 2 minutes, 4 inches from the heat source. When time is up, lightly sprinkle a tablespoon of cheese over each breast and broil for 1 to 3 minutes more, until the cheese is crispy and golden brown.

BLACK TEA CHICKEN WITH EGGPLANT

MAKES: 4 servings COOK: 11 minutes

2 black tea bags
2 cups boiling water
1 pound boneless, skinless chicken breasts
3 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 Asian eggplants, about 1 pound, cut into ¼-inch slices
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce

1. Steep the tea bags in boiling water for 5 minutes. Remove the bags and allow the liquid to cool.

2. Rinse chicken under cold water and pat dry with paper towels. Cut the chicken into bite-size strips. Put the strips into a bowl and cover with cooled tea. Refrigerate for 2 hours. When you are ready to cook, drain the chicken and pat it dry.

3. In a large skillet or wok over medium-high heat, add 2 tablespoons canola oil, then the chicken, garlic, and ginger. Stir-fry until just cooked through, about 4 to 5 minutes. Remove to a plate and set aside. Add the remaining 1 tablespoon of oil to the pan, add the eggplant, and stir-fry until the eggplant begins to brown and soften, 3 to 4 minutes. Return the chicken to the pan, and add the soy and hoisin sauces. Stir-fry until the chicken is cooked through, 2 to 3 minutes.

CHICKEN WITH LEMON BROCCOLI AND CANNELLINI BEANS

MAKES: 4 servings COOK: 17 minutes

4 boneless, skinless chicken breasts
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1 (12-ounce) bag steam-in-bag broccoli florets
3 tablespoons olive oil, divided use
3 tablespoons lemon juice
1 teaspoon chopped garlic
¼ teaspoon red pepper flakes
1 (15-ounce) can cannellini beans, drained
Salt and pepper, to taste

1. Rinse chicken breasts with cold water and pat dry with paper towels. Season with Italian seasoning and garlic salt. Set aside. Heat steam-in-bag broccoli in microwave on 100 percent power for 3 to 4 minutes. Remove and let cool for 1 minute. Open bag carefully to allow steam to escape. Set aside.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes on each side or until chicken is cooked through. Remove from pan. Stir remaining 1 tablespoon oil, lemon juice, garlic, and red pepper flakes into pan. Cook for 1 minute, scraping up browned bits. Add beans and broccoli to pan and sauté, stirring gently, for 2 to 4 minutes or until heated through. Season to taste with salt and pepper. Serve chicken hot with a side of broccoli and beans.

CONCHIGLIE WITH SAUSAGE AND ARTICHOKES

MAKES: 4 servings COOK: 30 minutes

1 (16-ounce) box shell pasta
1 pound ground Italian sausage
1 tablespoon garlic puree
1 cup less-sodium chicken broth
1 (1.2-ounce) packet Creamy Pesto Sauce Mix—Knorr
2 (6.5-ounce) jars marinated artichoke hearts
½ pound cherry tomatoes, halved

1. Cook pasta in a large pot of boiling water according to package directions, and drain.

2. While pasta cooks, brown sausage in a large skillet, stirring frequently to break up large clumps. Stir together garlic, broth, and pesto mix; pour into skillet. Add artichoke hearts and tomatoes, and bring to a boil. Reduce heat and simmer for 3 minutes, stirring occasionally.

3. Divide pasta among pasta bowls. Spoon sauce over top and serve.

CRISPY ORANGE BEEF WITH BROCCOLI

MAKES: 4 servings COOK: 15 minutes

3 cups white rice
1 ¼ pounds beef chuck steak
½ cup canola oil
¼ cup cornstarch
¾ cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons soy sauce
½ cup orange juice
¾ head broccoli, cut into florets, stems sliced into ¼-inch rounds

1. Cook white rice according to package directions.

2. Thinly slice the chuck steak across the grain about ¼-inch thick. Cut slices into 3-inch-long strips.

3. Heat oil in a wok or large skillet over high heat. Toss the beef in cornstarch and shake off excess. Fry the beef in 2 batches in hot oil, turning once, until crispy and golden, about 2 minutes per side. Remove from pan and set aside on a paper towel. Carefully drain the oil from the skillet.

4. In a medium bowl, whisk together the marmalade, garlic, vinegar, ginger, soy sauce, and orange juice until well combined. Add to the wok and cook for 2 minutes. Add broccoli and cook for 3 to 5 minutes, until broccoli is slightly tender and sauce is thick. Stir in beef and serve immediately with rice.

GLAZED PORK CHOPS WITH LEMON-CILANTRO RICE

MAKES: 4 servings COOK: 40 minutes

FOR THE GLAZE:

Nonstick cooking spray
3 whole chipotle chilies in adobo sauce
1 tablespoon chopped garlic
3 tablespoons honey
1 tablespoon water
¼ teaspoon salt

FOR THE PORK CHOPS:

4 thick-cut pork chops, bone-in, about 1 inch thick
1 tablespoon canola oil
Salt and pepper, to taste

FOR THE RICE:

2 (8.8-ounce) packages precooked long grain rice
1 ½ tablespoons lemon juice
½ teaspoon salt
¼ cup minced cilantro
4 cilantro sprigs, for garnish

1. Preheat oven to 350°F. Spray a foil-lined rimmed baking sheet with cooking spray.

2. For the glaze, rinse chipotle chilies under running water. Slit them open, remove seeds, and pat dry. Mince and put in a small bowl. Add the garlic, honey, water, and salt. Whisk thoroughly to combine, and set aside.

3. To make the pork chops, heat a large ovenproof skillet over medium-high heat. Season pork chops with salt and pepper on both sides, and set aside.

4. Add oil to pan. When hot, add pork chops 2 at a time and brown, 2 minutes per side. As you finish each batch, place on baking sheet and brush both sides with glaze. Bake for 25 to 30 minutes, depending on thickness of chops. Internal temperature should be 155°F. Watch closely, as the honey glaze may scorch.

5. To make the rice, heat according to package directions. Pour into serving dish and stir in lemon juice, salt, and cilantro. Serve chops over the rice, and drizzle with any leftover pan juices. Garnish with cilantro sprigs.

ROASTED PEPPER CHICKEN BREAST

MAKES: 4 servings COOK: 1 hour

FOR THE CHICKEN:

4 boneless, skinless chicken breasts
3 cups chicken broth
½ zest and juice of 1 lemon
½ cup frozen chopped onions, thawed
1 (0.37-ounce) Recipe Inspirations Spanish Chicken Skillet seasoning packet—McCormick
1 (12-ounce) jar roasted red peppers
Salt and pepper, to taste

(Continues...)

Excerpted from Every Dish Delivers by Sandra Lee. Copyright © 2013 Sandra Lee. Excerpted by permission of Hyperion.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Every Dish Delivers: 365 Days of Fast, Fresh, Affordable Meals

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365 Days of Fast, Fresh, Affordable Meals

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