She is the one that is black and white.
She's a bit difficult to photograph. Hence her name "nervous" Nellie.
Sunday, December 9, 2012
Saturday, December 8, 2012
Chicken Succotash with Gingered Sweet Potato Toss
I'm sharing this recipe, that I found in a November/December 2010 issue of Clean Eating (so I am very behind in reading through magazines I bought at a library sale many moons ago.....). I did look on-line but the recipe was not on Clean Eating's site. So here you are.
It's a penny pinching recipe too!
Chicken Succotash
With Gingered Sweet-Potato Toss
4 4-oz boneless, skinless, chicken breasts
8 oz. green beans, trimmed and rinsed
1 lb. sweet potatoes, peeled and roughly chopped into 1-inch cubes
3 cloves garlic, sliced into thin rounds
2 Tbsp. extra-virgin olive oil, divided
1 tsp. ground ginger
8 oz. frozen corn
Pinch sea Salt
Sweet Paprika, to taste
Fresh ground black pepper, to taste.
One: Remove any visible fat from chicken, cut breasts into 1-inch cubes, and set aside.
Two: Fill 2 medium pots halfway with water and bring to a boil. Add beans to 1 pot and turn heat down to medium. Simmer beans for 5 minutes; drain and set aside. Add potatoes to second pot, reduce heat to medium and simmer for 8 minutes; drain and set aside.
Three: In a small nonstick pan, saute garlic in 1 Tbsp. oil over medium-low heat for 2 minutes. Add ginger and cook for 1 more minute, then remove from heat immediately. In a small bowl, mash garlic-ginger mixture with a fork until it's a smooth paste. With same fork, stir paste into potatoes. Chop cooled beans into 1 inch pieces.
Four: Heat remaining 1 Tbsp. oil in a non-stick pan over medium-high heat. When oil is just beginning to sizzle, add chicken and saute for 3 minutes. Add green beans and corn and continue to cook for another 2 minutes (The chicken will finish cooking by method of poaching, thanks to the liquid from the vegetables).
Five: Using a slotted spoon, lift vegetable-chicken mixture from pan, letting liquid drain out, and place 1 cup mixture onto each of 4 plates. Season with salt, paprika, and pepper. Serve alongside 1/2 cup potatoes.
NOTE: I did not slice my garlic. I simply minced it and it worked fine. I used organic chicken of course, and corn and beans we blanched over the summer and froze.
Taste? Well, we thought the main dish was bland in taste, so I minced garlic into it while it was finished cooking (chicken, bean, corn mixture). You may want to taste test and season with your favorite spices/herbs. I did not measure my corn, I simply pulled a bag that I froze and used all of it. Same with the beans.
However, my kids devoured this and ate all of their sweet potatoes! That's a bonus for budget meal, and being able to provide a very healthy meal too.
It is a lot of stove-top cooking, but worth it.
It's a penny pinching recipe too!
Chicken Succotash
With Gingered Sweet-Potato Toss
4 4-oz boneless, skinless, chicken breasts
8 oz. green beans, trimmed and rinsed
1 lb. sweet potatoes, peeled and roughly chopped into 1-inch cubes
3 cloves garlic, sliced into thin rounds
2 Tbsp. extra-virgin olive oil, divided
1 tsp. ground ginger
8 oz. frozen corn
Pinch sea Salt
Sweet Paprika, to taste
Fresh ground black pepper, to taste.
One: Remove any visible fat from chicken, cut breasts into 1-inch cubes, and set aside.
Two: Fill 2 medium pots halfway with water and bring to a boil. Add beans to 1 pot and turn heat down to medium. Simmer beans for 5 minutes; drain and set aside. Add potatoes to second pot, reduce heat to medium and simmer for 8 minutes; drain and set aside.
Three: In a small nonstick pan, saute garlic in 1 Tbsp. oil over medium-low heat for 2 minutes. Add ginger and cook for 1 more minute, then remove from heat immediately. In a small bowl, mash garlic-ginger mixture with a fork until it's a smooth paste. With same fork, stir paste into potatoes. Chop cooled beans into 1 inch pieces.
Four: Heat remaining 1 Tbsp. oil in a non-stick pan over medium-high heat. When oil is just beginning to sizzle, add chicken and saute for 3 minutes. Add green beans and corn and continue to cook for another 2 minutes (The chicken will finish cooking by method of poaching, thanks to the liquid from the vegetables).
Five: Using a slotted spoon, lift vegetable-chicken mixture from pan, letting liquid drain out, and place 1 cup mixture onto each of 4 plates. Season with salt, paprika, and pepper. Serve alongside 1/2 cup potatoes.
NOTE: I did not slice my garlic. I simply minced it and it worked fine. I used organic chicken of course, and corn and beans we blanched over the summer and froze.
Taste? Well, we thought the main dish was bland in taste, so I minced garlic into it while it was finished cooking (chicken, bean, corn mixture). You may want to taste test and season with your favorite spices/herbs. I did not measure my corn, I simply pulled a bag that I froze and used all of it. Same with the beans.
However, my kids devoured this and ate all of their sweet potatoes! That's a bonus for budget meal, and being able to provide a very healthy meal too.
It is a lot of stove-top cooking, but worth it.
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