Cookin' with Carol recipes on NBC5 - August 2001

Roasted Chicken and Sweet Potatoes with Stir-Fried Veggies on the Side

"A quick-prep meal to savor slowly!"

Serves 4

Roasted Chicken Thighs and Sweet Potatoes

Preheat oven to 375°F. Peel and slice 4 cloves of garlic and place in the bottom of an 8" square nonstick baking dish. Place 4 chicken thighs on top of the garlic. Brush top of chicken thighs with olive oil and sprinkle with 1 teaspoon Italian seasoning and salt and pepper to taste. Place 4 small sweet potatoes on a separate baking sheet. Pierce the skins of the potatoes with a fork. Place chicken and sweet potatoes in the oven and bake, uncovered, for 1 hour, or until chicken is cooked through and potatoes are tender. Cool potatoes slightly and carefully remove peel. You may put the potatoes through a potato ricer gadget (found in a gourmet shop) for an interesting texture, if desired.

Stir-Fried Veggies

While chicken and potatoes are baking, cut and chop 4 cups of your favorite vegetables. I use zucchini and yellow squash (cut into waffle-shaped slices with a krinkle cutting gadget), red bell pepper, asparagus, Chinese long beans (found in Asian markets and some grocery stores---frozen green beans will substitute), and broccoli. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon olive oil and the vegetables, and stir-fry for 3 to 5 minutes, or until they are tender-crisp, stirring constantly. Add 1 tablespoon chopped fresh mint (or your favorite fresh herb, such as basil, oregano, rosemary, etc.) and salt and pepper to taste and cook for an additional 30 seconds. Serve warm with roasted chicken and sweet potatoes.

(Air Date: August 4, 2001)

Key Lime in de Coconut Pie

Serves 8

1/2 cup crushed macaroon cookies
1/2 cup crushed vanilla wafers
2 tablespoons margarine, melted
1 (15-ounce) can sweetened condensed milk
4 egg yolks
2 teaspoons Key lime zest
1/2 cup Key lime juice
2 cups whipped topping
1 1/2 teaspoons coconut extract
1/2 cup toasted shredded coconut

Preheat oven to 325°F. Lightly spray a 9-inch pie plate with vegetable oil spray. Add the crushed cookies (macaroons and vanilla wafers) and margarine to pie plate, stirring to combine. Press mixture evenly over the bottom and up the sides of the pie plate. Mix the condensed milk, egg yolks, lime juice, and lime zest in a medium bowl. Pour mixture into prepared pie shell. Bake for 18 to 20 minutes, until center is just set. Place pie on a cooling rack and allow to cool for at least 30 minutes. Chill in refrigerator at least 1 hour (or up to 2 days). Just prior to serving, mix the whipped topping and coconut extract in a small bowl. Spread mixture over chilled pie and top with toasted shredded coconut to serve.

Notes:

You may substitute regular lime zest and juice if you cannot find Key limes. To toast coconut, spread shredded coconut in a single layer on a nonstick baking sheet. Bake at 350°F for 5 to 6 minutes, until golden brown.

(Air Date: August 11, 2001)

Pita Nachos

Serves 8 as a snack

4 pita breads
1 cup refried beans
1/2 bell pepper, chopped
3 green onions, chopped
3 Roma tomatoes, chopped
1 cup shredded cheddar cheese

Cut pita breads into quarters, place in a single layer on a baking sheet, and bake in a 375°F oven for 8 to 10 minutes, until crisp. Remove from oven and allow to cool slightly. Spread about 1 tablespoon of beans on each pita triangle. Sprinkle bell pepper, green onions, and Roma tomatoes evenly over all. Sprinkle about 1 tablespoon cheese over each. Bake pita nachos at 375°F for 5 to 8 minutes, until cheese is melted.

Notes:

For a refreshing, cool fruity beverage to accompany the pita nachos, blend 2 cups cubed seeded watermelon and 1 cup apple juice for 15 to 30 seconds, or until smooth. Pour into 2 glasses and garnish the edge of each glass with a slice of star fruit. Star fruit, known as carambola, has a greenish-yellow skin, and when cut crosswise (do not peel), resembles a star shape. It is grown in tropical climates and has a sweet, yet slightly tart flavor. You can ripen a green star fruit at room temperature for a few days until the skin turns more yellow in color. The season for star fruit is the end of summer to mid-winter.

(Air Date: August 18, 2001)

Pork Tenderloin with Chipotle, Black Beans & Corn Soft Tacos

Serves 4

1 tablespoon olive oil
1 pound pork tenderloin, cubed
1 teaspoon chili powder
1 teaspoon cumin
1 (15-ounce) can black beans, drained & rinsed
1 (15-ounce) can corn, drained
1 cup chipotle salsa
1/2 cup plain yogurt
1 teaspoon lime juice
1/2 teaspoon chili powder
8 tortillas, warmed

Heat a large skillet over medium-high heat. Add oil, pork tenderloin, 1 teaspoon chili powder, and cumin. (Season with salt and pepper to taste, if desired.) Cook for 3 to 4 minutes, until pork is browned on the outside and no longer pink in the center, stirring occasionally. Add black beans, corn, and salsa, and cook over medium heat for 5 minutes, or until mixture is warmed through, stirring occasionally. While mixture is cooking, combine yogurt, lime juice, and 1/2 teaspoon chili powder in a small bowl. To serve, spoon pork filling, topped with 1 tablespoon yogurt mixture each, into warmed tortillas. Enjoy!

(Air Date: August 25, 2001)