Persian Chicken

I recently visited my friends Tom and Terri in St. Louis. They are friends that I have always had a chance to cook elaborate meals with like the Mushroom Spinach Lasagna I recently posted. So while visiting I treasured all the yummy food we made together. I would love to be able to make different meals like they do everyday but it doesn't make sense. Being single I would have to live off one meal for a week which is no fun. This meal, however, I don't mind living off. It is healthy and really good. In fact, I think it was better the second day.

This recipe was taken from a slow cooker cookbook, name ?

Serves 4

Preparation time: 30 minutes

Cooking time: 8 hours

Slow cooker standard size

4 chicken drumsticks, skinned

4 chicken thighs, skinned

2 tablespoons all-purposed flour

1 teaspoon turmeric

1 teaspoon paprika

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, chopped

4 cloves

1-inch piece of gingerroot, finely chopped

1 3/4 cups chicken stock

4 oz. baby spinach, well washed, larger leaves torn into pieces

salt and pepper

couscous to serve - I used wheat couscous

1. Slash each piece of chicken 2 or 3 times with a small knife. Mix the flour, turmeric, and paprika on a plate, then use to thinly coat the chicken.

2. Heat the oil in a frying pan. Add the chicken, and cook until browned on both sides. Transfer to a plate. Add the onion and garlic, if using, to the pan and fry, stirring, for 5 minutes until lightly browned.

3. Stir in any remaining spiced flour. Add the cloves, ginger, stock, and salt and pepper to taste, and bring to a boil, stirring.

4. Pack the chicken joints into the slow cooker pot and pour in the onion mixture. Cover with the lid and cook for 8 hours until the chicken is tender. Add the spinach and cook for 15 minutes more, then serve the chicken on a bed of couscous.

Wild Mushroom and Spinach Lasagna

This recipe came from www.marthastewart.com

Ingredients:

5 pounds fresh spinach, stems removed

1 cup unsalted butter

3 cloves garlic, finely sliced

1 pound ricotta cheese

2 tablespoons course salt (we used half the salt and it still was too much, go light on it)

1 3/4 teaspoons freshly ground black pepper

3 pounds wild mushrooms (chanterelles, oyster and shiitake), trimmed, cut into 1-inch pieces

3/4 cup Madeira wine

1/2 cup chopped fresh flat-leaf parsley

4 1/2 cups milk

1/2 cup all-purpose flour

1/2 teaspoon ground nutmeg

1 cup grated pecorino Romano cheese

1 one-pound package fresh spinach lasagna sheets

Directions:

1. Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.

2. Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. De-glaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madeira for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.

3. In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.

4. Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9x13" baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.

5. Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. De-glaze skillet, with mushrooms in it, with he remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.

6. In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. over medium heat, which until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

Spinach Salad with Warm Maple Dressing

This recipe was found at www.foodnetwork.com

Recipe courtesy of EatingWell.com

Ingredients:

2 tablespoons chopped pecans

1 10 ounce package fresh spinach, torn, or 12 cups baby spinach

1 cucumber, peeled, seeded and cut into 1/4 inch slices (we substituted with pear)

2 teaspoons extra-virgin olive oil

1 shallot, finely chopped

1/4 cup cider vinegar

2 tablespoons pure maple syrup

Salt & freshly ground pepper to taste

1/4 cup shredded smoked cheese, such as Gouda or Cheddar (we used Gouda)

Directions:

Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

Toss spinach and cucumber (or pear) in a salad bowl.

Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.

Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Warm Vanilla Cake with Raspberry Sauce

If you are spending Valentines Day alone like I did, there is no reason you can't eat cake!

This is one of my favorite cakes that I found in the Pillsbury Fast and Healthy Magazine back in 1997.

Not only is it low fat and delicious, but also super easy and quick to make.

Prep Time: 15 Minutes

Cake

2/3 cup sugar

1/4 cup butter, softened

2 teaspoons vanilla (I also add 1 teaspoon of almond flavoring)

1 egg

1 cup flour

1 teaspoon baking powder

1/2 cup skim milk

Sauce

1 (10oz) pkg. frozen raspberries in syrup, thawed. (I use fresh to avoid the syrup)

2 tablespoons powdered sugar

1 teaspoon vanilla

1. Heat oven to 350. Spray 8" round cake pan with nonstick cooking spray.

2. In medium bowl, beat sugar and butter with electric mixer until well blended. Add 2 teaspoons vanilla and egg; beat well.

3. Lightly spoon flour into measuring cup; level off. Add flour and baking powder to butter mixture; mix at low speed until ingredients are combined. Blend in milk. Pour batter evenly into sprayed pan.

4. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean.

5. Meanwhile, place all sauce ingredients in blender container or food processor bowl with metal blade; blend until smooth. Strain to remove seeds.

6. So serve, cut warm cake into wedges; place on dessert plates and top each with sauce.