CHAPTER 7: MAIN MEALS
One of the biggest challenges in any household is eating right and trying not to eat the same old things all the time. Hopefully, the recipes in this chapter will help you with both issues.
CHICKEN AND SPINACH SAUTE
Ingredients:
2 Tbsps flour
1 tsp paprika
4 boneless, skinless chicken breasts cut into 3/4-inch pieces
6 Tbsps canola oil
2 red onions, diced
6 garlic cloves, peeled minced
2 (14 oz.) cans chickpeas, drained well, or dried chickpeas you have soaked and then boiled
3/4 Cup dry white wine
12 large plum tomatoes, cored and chopped finely
1 1/4 pounds baby spinach leaves
1 tsp salt
2 tsps black pepper
Method:
In a mixing bowl, toss together the flour and paprika until well combined.
Add the chicken pieces and toss until well coated.
Place the oil into a large skillet.
Place the skillet over medium heat.
Add the onions and garlic.
Cook for 5 minutes, stirring often, until softened.
Stir in the chicken and cook, stirring often, for 8 minutes, or until the chicken is starting to brown.
Stir in the garlic and chickpeas.
Cook 2 minuts.
Pour the wine into the skillet.
Cook the the mixture until it bubbles, about 3 minutes.
Add the tomatoes. Bring the mixture to a boil.
Reduce the heat to low.
Simmer for 15 minutes.
Stir in the spinach and cook for 3 minutes, or until it starts to wilt.
Remove from the heat and stir in the salt and pepper.
Serve with potatoes, rice, pasta or couscous and a salad.
To freeze:
Let the mixture cool completely.
Spray your containers with cooking spray to prevent any staining from the tomatoes.
Store in freezer containers in the freezer for up to 3 months.
To reheat: Remove the food from the container and place it on a plate. Heat 3 to 5 minutes in the microwave, stirring once.
OR, thaw completely in the refrigerator.
Place in a deep baking dish, cover and heat in a preheated 350F degree oven for 15 minutes or until heated through.
Makes 8 servings
Allowing the wine to bubble for 3 minutes will give the alcohol in the wine time to evaporate but still give your food a nice taste. Therefore, this is a family-safe recipe.
Variations:
If you would like to make this recipe Indian style, substitute curry powder for the paprika.
To make it Thai style, omit the paprika and substitute chopped potatoes for the tomatoes. Instead of the white wine, use coconut milk and 2 tablespoons of chunky peanut butter (provided that no one in your house is allergic to nuts). As an alternative, you can also add a tablespoon of green or red Thai-style curry paste to make it Thai-style. Each curry has its own unique taste, so this one dish can be served at least 5 different ways. These variations will help prevent your family from feeling as if they are having the same thing all the time. Experimenting with these different variations will also give your meals a restaurant feel without the restaurant prices.
Serve with a starch suited to the flavor variation you have chosen, such as pasta, rice or Thai-style glass noodles.
Note: If your family run a mile at the very idea of spinach, be sure to cook it down until it is completely wilted. You can also use the frozen spinach briquettes (about the size of a piece of coal for your barbecue. Add them to the dish and cook for about 5 minutes until they are thawed. The spinach in these briquettes is chopped so finely, in will disappear into the recipe, and even if your family sees it, they might think it is seasoning. In any case, it will be a lot tougher for them to try to pick out.
Preparation Time: about 40 minutes, simmering over low heat
Post-freezing cooking time: about 3 to 5 minutes or 15 minutes reheated in the oven.