Being cooped up during the Winter months is enough to make anyone stir-crazy. Cooking can be a great and tasty way of relieving stress while feeling productive. That’s why Riddle Village’s own Chef Sal compiled these 4 recipes for you to try at home!
Creamy Chicken and Wild Rice Soup
Yield: 8 Portions
Nutritional Facts Per Serving: 463 calories, protein 12g; carbohydrates 22.6g; fat 36.5g; cholesterol 135.1mg; sodium 96.9 mg
Ingredients:
- 4 cups chicken broth
- 2 cups water
- 2 cooked, boneless chicken breast halves shredded
- 1 (4.5 ounce) package quick cooking long grain wild rice with seasoning packet
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- ½ cup butter
- 2 cups heavy cream
Method:
- Place a large pot over medium heat – combine broth, water and chicken and bring to boil
- Stir in rice, reserving seasoning packet, cover and remove from heat
- In small bowl, combine salt, pepper and flour
- In medium saucepan over medium heat, melt butter and stir contents of seasoning packet until mixture is bubbly, reduce heat to low, stir in flour mixture by tablespoons to form a roux
- Whisk in cream a little at a time until fully incorporated and smooth and cook until thickened, 5 minutes
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes
Chicken Marsala
Yield: 4 Portions
Nutritional Facts Per Serving: 448 calories, protein 28.8g; carbohydrates 13.3g; fat 26.6g; cholesterol 99mg; sodium 543mg
Ingredients:
- 4 pieces of skinless, boneless chicken breast ¼ inch thick
- 1 cup of sliced mushrooms
- ¼ cup all-purpose flour for coating
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ½ cup marsala wine
- ½ cup cooking sherry
- 4 tablespoons butter
- 4 tablespoons olive oil
Method:
- Mix flour, salt, pepper, and oregano
- Coat chicken pieces in flour mixture
- In a large skillet, melt butter and oil over medium heat
- Place chicken pieces in a hot pan and lightly brown
- Turn over chicken pieces and add in mushrooms
- Pour in wine and sherry
- Cover skillet: simmer chicken 10 minutes until chicken is no longer pink and juices run clear
Crab Cakes
Yield: 4 Portions
Nutritional Facts: 216 calories, protein 13.9g; carbohydrates 5.7g; fat 15.2g; cholesterol 108.5mg; sodium 354.8mg
Ingredients:
- 8 ounces crabmeat
- 1 egg
- 3 tablespoons mayonnaise
- 1/8 teaspoon red pepper flakes
- 1 teaspoon dried tarragon
- 1 tablespoon minced scallion
- ¼ cup crushed buttery round crackers
- 1 tablespoon butter
- 4 teaspoons lemon juice
Method:
- Whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions
- Gently stir in crabmeat, not to break up the meat
- Gradually mix in cracker crumbs, adding until desired consistency is achieved then form patties with the crab mixture
- Heat butter in a skillet over medium heat
- Place patties in skillet and cook until golden brown about 5 to 6 minutes on each side
Vegan Linguine with Spinach Pesto
Yield: 2 Portions
Nutritional Facts Per Serving: 611 calories, protein 17.8g; carbohydrates 86g; fat 23.3g; sodium 61mg
Ingredients:
- 1 (8 ounces) package linguine pasta
- ½ (10 ounces) package frozen chopped spinach
- 2 tablespoons chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil, or more as needed
- 2 cloves garlic
- 1 lemon, zested
- Salt and ground black pepper to taste
Method:
- Bring a large pot of lightly salted water to a boil, cook linguine at a boil until tender yet firm to the bite – about 11 minutes and drain
- Place frozen spinach in a microwave-safe bowl and defrost in a microwave on medium for 2 to 3 minutes
- Squeeze as much water from spinach as possible
- Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth
- Heat about 2 tablespoons of olive oil in a skillet over medium heat, add lemon zest and pesto (spinach mixture), season with salt & pepper, add linguine and toss to coat pesto, cook until warmed 2-3 minutes