A Fast, Fresh, and Delicious Dinner in Under 30 Minutes.

Weeknight meals can be a challenge. That's why there are so many cookbooks and cooking magazines offering tips and solutions on how transform those hectic weeknight meals into "meals in minutes." Whether it's a promise of a "10 minute meal" or a list of "fast and easy suppers," there's no shortage of help out there. So today I'm offering my own fast and fresh weeknight meal.

This Herbed Chicken and Cauliflower is easy, healthy, and delicious. You can make this dish and be sitting down to eat it within 30 minutes. Really. The savory sauce made from white wine, vegetable broth, mixed herbs, and cornstarch clings deliciously to the sauteed chicken and cauliflower. It's a well balanced meal that is high in lean protein, complex carbohydrates, vitamins C and K, and fiber.

So there you have it. Fast, fresh, healthy, and delicious, all in less than 30 minutes.



Fast and Easy Herbed Chicken and Cauliflower
Makes 4 servings
Print recipe only here.

1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 large shallots, thinly sliced
1 medium head of cauliflower (about 6 cups)
1/2 cup dry white wine
2 teaspoons cornstarch dissolved in 2 cups low-sodium vegetable broth
1/3 cup mixed chopped fresh savory herbs, such as rosemary, sage, and thyme
salt and freshly ground black pepper, to taste

1 cup dry whole wheat couscous
2 cups water


Season chicken with salt and pepper.

In a large skillet over medium-high heat, heat olive oil; add shallots and saute until translucent , about 3 minutes. Add the chicken; cook until browned all over yet still tender, about 8-10 minutes.

Meanwhile cut cauliflower into florets. Place in a large pot of boiling water for 3 minutes; drain. Once chicken is browned, add the cauliflower, cooking until browned in spots. Add white wine (the alcohol will burn off, but the chicken and cauliflower will be infused with its flavor). Once the alcohol reduces, add the vegetable broth with cornstarch. Reduce heat to medium-low; cook for 10-12 minutes, or until the sauce thickens. Turn off heat; stir in fresh herbs, and season to taste with salt and freshly ground black pepper.

Meanwhile, place couscous and water in a microwavable bowl. Microwave on high for 1 minute. Let rest for 5 minutes. Fluff with a fork before serving.

Divide couscous among 4 plates. Add 1/4 of the chicken and cauliflower to each plate. Garnish with additional fresh herbs, if desired, and serve immediately.

You might also like these fast and easy meals:

Tilapia with Zesty Blood Orange and Mango Salsa




Creamy Goat Cheese and Beet Green Pasta




Quick Tuna and Olive Pasta




Mom's Italian Escarole and Bean Soup

Save This Page on Del.icio.us

Savoring Creamy Cauliflower Chestnut Soup and Nat King Cole

Nat King Cole holds some magical power over me. I was shopping the week before Thanksgiving when I heard it--

Chestnuts roasting on an open fire,
Jack Frost nipping on your nose,
Yuletide carols being sung by a choir,
And folks dressed up like Eskimos.

That most mellow of voices (along with Frank and Bing) transfixes me. I hear it, and I'm instantly struck with holiday cheer, which for me, means shopping for foods such as cranberries, pomegranates, and, of course, chestnuts.

Here's the thing with roasting chestnuts. The actual roasting and removing of the nut from its shell is a lot less romantic than it sounds. Every year growing up it was the same thing: We would enthusiastically purchase a big bag of fresh chestnuts, roast them, and then puncture our fingers in a desperate attempt to eke out the tiniest piece of chestnut we could find that wasn't studded with sharp shards of shell or tinged with mold.

Thank goodness someone came up with bottled chestnuts. My mom first bought them a few years ago and sent me some. I removed the bottle top and, in 5 seconds flat, was eating a chewy, moist, chestnut devoid of shell and mold. Bottled chestnuts can be found at most organic markets and Italian specialty markets. I also like Trader Joe's vacuumed-packed chestnuts.

I posted on chestnut pancakes with pancetta and creme fraiche a while back, and now it's time for a comforting bowl of soup. By February, chances are you're getting tired of cauliflower, so perhaps this recipe will re-ignite your interest.

The meaty, smoky chestnuts and fresh aromatic herbs add depth to an otherwise ordinary, creamy cauliflower soup. Use bottled, dried, or -- if you're masochistic-- freshly roasted chestnuts. For a richer soup, I suggest using cream or a mixture of cream and whole milk. For fewer calories, low-fat or skim milk works well.

I'm sending it to Lisa, who along with Holler, is co-hosting No Croutons Required, a new monthly vegetarian soup and salad event. This month they want vegetarian soups that would make carnivores salivate, and I think this velvety, rich, nutty soup fits the bill.


Creamy Cauliflower Chestnut Soup
Serves 4
Print recipe only here.

2 tablespoons butter
1 tablespoons olive oil
2 shallots, diced (1/2 cup)
2 celery stalks, chopped
2 medium potatoes, diced (2-2 1/2 cups)
1 medium head cauliflower, florets only (4 1/2-5 cups)
2 bay leaves
4 cups water (or vegetable broth)
8 ounces of bottled chestnuts (about 20 chestnuts, or 1 cup)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
1 1/2 cups regular milk (or half milk, half cream)
15-20 cranks of fresh black pepper
a generous amount of salt, to taste
1 tablespoon butter at end
more fresh herbs and chopped chestnuts for garnish

In a deep pot over medium heat, saute shallots and celery in butter and olive oil, for about 3-5 minutes. Add diced potatoes, cauliflower florets, bay leaves, and water or broth. Bring to a boil, then reduce to low, and cook until potatoes and cauliflower are tender, about 15 minutes. Remove bay leaves. Add chestnuts, cinnamon, nutmeg, rosemary, and sage. Turn off heat, and let cool 5-10 minutes before pureeing.

Working in batches, puree the soup in a blender until smooth and return to the pot over low heat. Add the milk and salt & pepper, and stir occasionally until the soup is thoroughly combined and heated, about 10 minutes. Just prior to serving, stir in 1 tablespoon butter to the soup for added creaminess and depth of flavor.

Garnish individual bowls with fresh herbs and chopped chestnuts, if desired.

Tired of cauliflower and its cruciferous cousins? Then these recipes may be just what you're looking for:

• Roasted Root Vegetables with Maple Sage Glaze
  
• Homemade Pizza with Fennel Sausage and Rapini
• Breaded Cauliflower with an Olive-Herb Tapenade
• Brussels Sprouts with Toasted Breadcrumbs and Lemon
• Pasta with Lemony Broccoli and Toasted Breadcrumbs

Here are some hearty soups that will keep you warm:

• Nan's Italian Lentil Soup
• New England Clam Chowder
• Mom's Italian Escarole and Bean Soup