Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

The chicken is smothered in a thick onion sauce; serve it over mashed potatoes, couscous or rice.

Yield: 2 servings (serving size: 2 thighs and 1 cup onion mixture)

Ingredients

• 2 teaspoons olive oil
• 1 pound red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)
• 1/2 teaspoon coarsely ground black pepper, divided
• 1/4 teaspoon salt, divided
• 4 (6-ounce) chicken thighs, skinned
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 4 teaspoons balsamic vinegar, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 lemon wedges

Preparation

Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes.

Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 teaspoon vinegar, and sprinkle with the parsley. Serve with lemon wedges.

Nutritional Information

Calories: 371 (31% from fat)

Cooking Light, MAY 2001

African Pineapple Peanut Stew

From Moosewood Restaurant Cooks at Home

Time to cook--35 min
Servings--4

INGREDIENTS:

1 cup chopped onion
2 garlic cloves (minced or pressed)
1 TBL vegetable oil
1 bunch kale (or swiss chard) sliced (about 4 cups)
2 cups undrained canned crushed pineapple
1/2 cup peanut butter
1 TBL Tabasco
1/2 cup chopped fresh cilantro (optional)
salt to taste

--serve on Couscous, rice or millet.
--top with chopped green onions and crushed skinless peanuts

saute onions and garlic in oil for 10 minutes, stirring frequently until the onions are lightly browned. Be careful not to use too much heat and burn the garlic. Be patient.

While the onion saute, wash the kale. Remove large stems and blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1 inch thick slices.

Add the pineapple and its juice to the onions and bring to a simmer.
Stir in the kale. Cover and simmer 5 minutes, stirring a couple of times until the kale is just gender.
Mix in the peanut butter, Tabasco and cilantro. Simmer 5 minutes.

8 oz serving 225 calories (rice, millet or couscous is extra calories.)

Tapioca Pudding

From Julie

2 c. milk
1/4 c. sugar
2 1/2 Tb. quick tapioca
1/4 tsp. salt
2 separated eggs
2 Tb. sugar
1 tsp. vanilla

1. combine milk, 1/4 c. sugar, tapioca, salt and egg yolks in a 4 c. glass dish, mix well.

2. Cook in microwave for 8 minutes on 50% power, stir and cook for another 7-8 minutes in microwave at 50% power. (Until mixture boils).

3. While mixture is being zapped; beat the egg whites until frothy, then add 2 Tb. sugar and vanilla until hard peaks. Fold into hot pudding and serve.

Best when warm, extra yummy with raspberries. Can refrigerate the leftovers for a day.

Pretty straight forward recipe--but we're hooked.

Corned Beef & Cabbage

2-3 pound Corned Beef Brisket with spice packet
8 carrots
6 small red potatoes
1/2 head cabbage sliced into wedges.

DIRECTIONS:
Place the corned beef in a dutch oven, cover with water and add the spice packet. Bring to boil, then reduce heat and cook about 1 hour per pound. In the last 30 minutes, add the potatoes and carrots.

When the carrots & potatoes are cooked, bring the pot up to a boil again, remove the corned beef and add the cabbage. Turn the burner off and let the cabbage cook in the hot broth for 5-10 minutes.