Category: Light
Clementine-Soy Chicken Thighs
| January 22, 2012 | Filled under Asian, Chicken and Poultry, Fruit, Light, Winter |
Happy (Chinese) New Year!
For some reason, we always celebrated Chinese New Year when I was a kid. I don’t know why, but I always looked forward to it. It was so fun, and we didn’t eat Chinese nearly as often back then as we do now. Mom would take out the electric wok and cook dinner right on the table – usually a chicken stir fry. The next night, we’d wrap the leftovers in tortillas and eat them as fajitas. Yum.
I made this clementine-soy glazed chicken a few weeks ago and thought it would be the perfect Chinese New Year post. But then I started researching and apparently I had it all wrong. The holiday has all sorts of food traditions, like eating noodles to bring long life and dumplings to bring wealth. And apparently serving a chicken or duck whole represents health, but serving it cut – like these thighs – is the opposite. Oops.
Oh well. This dish is delicious any time of the year, and you should definitely make it (if you’re superstitious or prefer to celebrate the New Year more traditionally, just wait until tomorrow.) Read More
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New England Clam Chowder
| January 5, 2012 | Filled under Fish and Seafood, Light, One Pan, Soups and Stews, Winter |
Like a lot of people, I re-committed myself* to eating healthier and losing a few pounds in the New Year. Unlike a lot of people, I won’t attempt to live off of cold salads and clear broths. It’s winter, people! I want comfort food – and lots of it.
This milky chowder filled with meaty bites of bacon and the subtle spice of Old Bay and peppery parsnips is what I consider the ultimate winter meal. The combination of smoke and cream reminds me of curling up in front of a fireplace while fat snowflakes fall outside. Close your eyes when you eat it and you can almost hear the bells of a horse-drawn carriage being pulled down the road. Read More
Pin ItNew England Clam Chowder
Serves 4.
Prep Time 10 minutes; Total Time 40 minutes
I prefer my chowder milky and light, not thick, so I make it with equal parts vegetable stock and half and half. If you prefer a thicker soup, omit the stock and add more cream. If you prefer a creamless chowder, you’ll love my Manhattan Clam Chowder.
Ingredients
- 1/4 pound Applewood Smoked Bacon, diced
- 1 Shallot, minced
- 2 Parsnips, peeled and chopped
- 2 Carrots, peeled and chopped
- 2 Potatoes, peeled and diced
- 1 Tablespoon Flour
- 1 cup Low Sodium Vegetable Stock or Water
- 2 cans (6.5 ounces) Chopped Clams
- 1 cup Fat Free Half and Half
- 2 Tablespoons chopped Fresh Parsley
- Salt, Pepper, and Old Bay Seasoning to taste
- Oyster Crackers, for serving
Preparation
- Add the bacon to a heavy-bottomed soup pan set over medium heat. Once the bacon is browned and crisp, add the shallot, parsnips and carrots. Cook 5 minutes, or until they begin to soften. Stir in the flour and cook for another minute.
- Add the stock, the liquid from canned clams and the potatoes. Simmer over medium-high heat for 15 minutes, or until the vegetables are tender. Reduce the heat to low and stir in the clams and half and half. Cook until heated through. Stir in parsley and season to taste. Serve with oyster crackers.
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