Autumn brings a flurry of activity, making these straightforward, quick, and adaptable recipes perfect for crafting healthy comfort meals. By mastering these techniques and adding your personal touch, your family will believe you’ve mastered the art of hearty, nutritious cooking.
Chicken and Peppers
Ingredients
3 lbs organic boneless, skinless chicken thighs
5 yellow or orange bell peppers, sliced into wide strips
5 red bell peppers, sliced into wide strips
1 large onion, sliced into wide strips
1 tablespoon minced garlic
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1/4 cup chicken broth or white wine
1/4 cup marinara sauce
Salt and pepper to taste
Instructions
Dry the chicken thighs thoroughly and season both sides with salt and pepper.
Heat olive oil in a pan over medium-high heat, ensuring it covers the bottom of the pan.
Place the chicken in the hot pan and sear until browned; flip and brown the other side (approximately 2 minutes per side).
Remove the chicken from the pan and set it aside on a plate to rest— it won’t be fully cooked yet, but it should be nicely caramelized.
Add a splash of chicken broth or wine to the hot pan and scrape up the flavorful bits adhered to the bottom.
Mix in additional olive oil along with the sliced peppers, onions, garlic, and parsley.
Season the mixture with salt and pepper and sauté until the peppers and onions soften.
Return the chicken and any juices back into the pan, alongside the chicken broth and marinara sauce, allowing it to simmer for at least 15 minutes.
The longer the simmer, the deeper the flavor and the more tender the chicken will become.
Adjust the seasoning of the broth with salt and pepper to taste.
Suggestions for modifications:
- Opt for bone-in chicken; while it enhances flavor, it may complicate serving.
- Serve the dish over polenta or a robust pasta.
- Incorporate other vegetables like zucchini, baby spinach, or eggplant.
- Add sweet or spicy Italian sausage for extra flavor.
- Prepare just sausage and peppers to serve on substantial hoagie rolls.
Roasted Pepper Soup
Ingredients
4-5 yellow, red, or orange bell peppers
1 onion
1 tablespoon minced garlic
1 tablespoon olive oil
1 cup chicken broth
Juice from 1/2 lemon
1/4 cup half-and-half (optional)
Salt and pepper to taste
Instructions
Begin by preheating your oven to 400°F.
Arrange the vegetables and garlic on a baking sheet, drizzling with olive oil and seasoning with salt and pepper.
Roast the vegetables for about 15 minutes or until they develop a slight browning.
Once done, transfer the vegetables to a food mill to separate the juice from the skins, or alternatively, use an immersion blender or regular blender.
Pour the pureed vegetables into a soup pot, add chicken broth, and heat thoroughly.
Stir in the lemon juice and season with salt and pepper. For creaminess, mix in the half-and-half.
Suggestions for variations:
- This method can be applied to most vegetable combinations for easy and delicious soups.
- To create a sauce for pasta, fish, chicken, or beef, simply roast and blend the vegetables without adding broth or cream. Season to taste before serving.
- Try roasting cauliflower with curry powder and follow the same steps, using less broth and more cream for a different flavor.
- Canned tomatoes can also be roasted with basil and carrots for sweetness; follow the same roasting and blending process, finishing with grated Parmesan cheese.
