Winter Vegetable Chicken Stew

    WINTER VEGETABLE CHICKEN STEW
                Serves 6

12 ounces boneless skinless chicken thighs
1 lb boneless skinless chicken breast halves
½ t coarse salt, plus more for cooking water
¼ t freshly ground pepper
4 slender carrots, peeled
3 lrg celery ribs
2 med. parsnips (6 ounces) peeled
4 sm onions, peeled and quartered lengthwise
1 fourteen and a half ounce can low sodium chicken broth, skimmed of fat
1 T fresh rosemary leaves or 1 t dried
½ lb wide egg noodles
¼ C finely chopped fresh flat leaf parsley
1 T unsalted butter
4 garlic cloves, thinly sliced
1 bunch (1 ½ lbs.) Swiss Chard, coarsely chopped w/ stems


1.    Cut chicken into 1 in. pieces; season with salt and pepper.  Heat a 6 qrt. Dutch oven over med. heat until hot.  Add half of chicken to pot; cook, turning occasionally, until nicely browned, about 7 minutes.  Transfer to a large bowl.  Repeat.
2.    Meanwhile, cut carrots, celery and parsnips into ¾ in. pieces.  Place vegetables, onions, browned chicken, water, broth and rosemary in Dutch oven; scrape browned bits form the bottom.  Cover; stirring occasionally, until vegetables are barely tender, about 10 minutes.
3.    Cook noodles in a saucepan until al dente; drain.  Sit noodles, parsley, chicken and any collected juices in the bowl into pot.  Cook on low until chicken is heated through, 1 to 23 minutes.  Remove from heat; keep warm
4.    Meanwhile, melt butter in a lrg non-stick skillet over med.-high heat.  Add garlic; stir until golden about 1 minute.  Add chard; cook, turning occasionally, until tender about 5 minutes.  Divide chard among 6 bowls.  Ladle soup on top. 

Ceci's Sweedish Stew

Sweedish Stew

1 lb grnd beef            2 eggs
1 onion – diced            2 potatoes soaked in salt thinly sliced   
rice – slightly cooked        canned swt. Peas with liquid
butter
Layer all ingredients, cover and cook at 325º for

Chicken Cannelloni

Mario Batali's Chicken Cannelloni

skill level Easy

time 60-120min

servings 6

Contributed by : Mario Batali

Turn leftover roasted chicken into the filling for this baked Italian specialty.

• For the Crespelle:
• 1 cup All-Purpose Flour
• 2 Eggs
• 1/2 teaspoon Salt
• 1 cup Whole Milk
• Olive Oil
•  

• For the Cannelloni:
• 3 tablespoons Extra Virgin Olive Oil
• 1 large Yellow Onion (small dice)
• 2 Carrots (sliced into thin rounds)
• Salt and Pepper to taste
• 1/2 teaspoon freshly grated Nutmeg
• 3 Garlic cloves (chopped)
• 2 cups Leftover Cooked Broccoli Florets (chopped)
• 1 1/2 pounds Leftover Roasted Chicken (shredded)
• 1 Besciamela Recipe
• 1/2 cup Parmigiano-Reggiano (freshly grated)

step by step directions. We've Made Cooking As Easy As 1-2-3!

• ingredients 1 cup All-Purpose Flour
  2 Eggs
  1/2 teaspoon Salt
  1 cup Whole Milk

instructions For the Crespelle: Place the flour in a large bowl. Whisk in the two eggs and salt. Then slowly whisk in the milk. Set the batter aside to rest for 20 to 25 minutes at room temperature.

• ingredients Olive Oil

instructions Heat a small nonstick saute pan over medium. Brush with olive oil and pour 1 1/2 to 2 tablespoons of batter into the pan, swirling to coat the bottom evenly. Cook until pale golden on the bottom, 30 to 40 seconds. Flip over and cook for another 20 seconds and remove to a plate. Repeat until all the batter is used, about 18 crespelle.

• ingredients 3 tablespoons Extra Virgin Olive Oil
  1 large Yellow Onion (small dice)
  2 Carrots (sliced into thin rounds)
  Salt and Pepper to taste
  1/2 teaspoon freshly grated Nutmeg
  3 Garlic cloves (chopped)
  2 cups Leftover Cooked Broccoli Florets (chopped)
  1 1/2 pounds Leftover Roasted Chicken (shredded)
  1 Besciamela Recipe
  1/2 cup Parmigiano-Reggiano (freshly grated)

instructions For the Cannelloni: Preheat the oven to broil. In a large saute pan heat extra virgin olive oil until smoking. Add the onion and  carrots and season with salt, pepper and nutmeg and saute for 3 to 4 minutes or until slightly tender. Add the garlic and cook just until fragrant. Add the leftover broccoli and cook for 1 minute longer. Remove from heat and toss together with the shredded chicken and 1 cup of the besciamela. Add half of the Parmigiano.

• ingredients  

instructions Place two tablespoons of filling into the center of each pancake and roll up into a tube. Place in a olive oil grease baking dish.

• ingredients  

instructions Cover with the remaining besciamela, top with the remaining cheese, and bake in preheat oven for 6 to 8 minutes until golden on top.

Meat and Potato Casserole

Alden's Grandmother's Meat and Potato Casserole
(All recipes are courtesy of Emeril Lagasse)
Ingredients
 1 pound fresh green beans, trimmed
 2 pounds russet potatoes, peeled and cubed
 1 tablespoon plus 1 teaspoon salt
 5 tablespoons unsalted butter
 1 tablespoon freshly ground black pepper
 3/4 cup whole milk
 1 tablespoon olive oil
 2 pounds ground beef
 2 cups chopped yellow onions
 1 cup chopped celery
 1 tablespoon minced garlic
 One 16-ounce can whole tomatoes, crushed with the juice
 2 cups shredded Cheddar cheese (optional)
Directions
 Preheat the oven to 350ºF.
 Bring a medium pot of water to a boil.
 Add the green beans and cook until tender, about 6 minutes.
 Drain the beans and put them in a large bowl filled with ice and water to cool.
 Drain again and reserve.
 Meanwhile, combine the potatoes and 1 teaspoon salt with water to cover in a medium saucepan over high heat and bring to a boil.
 Lower to a simmer and cook until tender, 20 to 25 minutes.
 Drain the potatoes and return to the pan.
 Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk.
 Mash the potatoes until smooth but slightly lumpy and reserve.
 Heat the olive oil in a large heavy skillet over medium-high heat.
 Add the ground beef, season with the remaining 2 teaspoons salt and 2 teaspoons black pepper, and cook, stirring, until well browned, about 6 minutes.
 Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes.
 Add the garlic and cook until fragrant, about 30 seconds.
 Add the green beans and cook for 5 minutes, stirring occasionally.
 Add the tomatoes and cook, stirring, for 5 minutes.
 Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes.
 Remove from the heat and reserve for later use.
 Spread half of the potatoes in the bottom of a 9 x 13-inch baking dish.
 Pour in the meat mixture, then top with the remaining mashed potatoes.
 Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour.
 Remove from the oven and serve hot.