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(EDITOR'S NOTE: Pamela Rolley was unable to contribute to this week's column. The following submission is written by Karen Sick.)
Cauliflower chowder is perfect for a rainy night; it is a filling dish that is full of flavor from the herbs to the vegetables.
Cauliflower Chowder
Yield: 6 servings
Ingredients
4 slices bacon, diced
2 tablespoons unsalted butter
3 cloves garlic, minced
1 onion, diced
2 celery ribs, diced
1 head cauliflower, roughly chopped
1 teaspoon thyme
1/4 cup all-purpose flour
4 cups chicken broth
1 cup 2% milk
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in cauliflower and thyme. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper, to taste.
Puree with an immersion blender until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
This Hawaiian Chicken with Coconut Rice is easy to prepare for a flavorful dinner meal.
Hawaiian Chicken
with Coconut Rice
Servings 3
Ingredients
Hawaiian Chicken:
1 1/2 lbs chicken tenderloins, 7-8 pieces
1/2 fresh ripe pineapple
1/4 cup pineapple juice
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
5-6 cloves fresh garlic
2 tablespoons olive oil
2 tablespoons honey
Coconut Rice:
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tablespoon Fresh parsley chopped
Hawaiian Chicken: In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and olive oil to create the marinade for the chicken.
Add chicken and marinade into a zip lock bag; mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
Grease a grill pan or non-stick skillet.
Cook chicken until it reaches 165 degrees Fahrenheit. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
Coconut Rice: On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for 17-20 minutes. Remove from heat.
Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley.
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings. You'll find their delicious offerings every other week in the Williamsport Sun-Gazette's section, The Taste.