olive oil

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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White Chicken Chili

Course

Main Dish

Cuisine

American

Servings

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• juice of 1 lemon
• 1 4 ounce can green chopped chiles
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1/2 teaspoon dried oregano
• 1 pinch cayenne
• 2 cans cannellini beans, rinsed and drained
• 1 quart chicken stock, preferably homemade or a low-sodium commercial brand

Course Main Dish Cuisine American Servings Ingredients 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 onion, chopped juice of 1 lemon 1 4 ounce can green chopped chiles 2 teaspoons cumin 2 teaspoons coriander 1/2 teaspoon dried oregano 1 pinch cayenne 2 cans cannellini beans, rinsed and drained 1 quart chicken stock, preferably homemade or a low-sodium commercial brand

Instructions

1. Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. (This will allow the lemon oil released from the rind to flavor the poaching liquid.)  Cook, covered, over low heat for 10-15 minutes. Cut into thickest part of breast to see that meat is no longer pink. Remove and shred when cooled.
2. Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne.  Stir until blended.
3. Add the beans, stock and shredded chicken. Add the stock and stir.
4. Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
5. Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Crispy Roasted Cabbage

Cuisine

American

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

• 1 pound green cabbage (1 small or half a large one), cored
• 3 tablespoons olive oil
• 1/2 teaspoons sea salt
• 1/8 teaspoon freshly grated nutmeg
• large-flaked sea salt, optional garnish

Cuisine American Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients 1 pound green cabbage (1 small or half a large one), cored 3 tablespoons olive oil 1/2 teaspoons sea salt 1/8 teaspoon freshly grated nutmeg large-flaked sea salt, optional garnish

Instructions

1. Preheat oven to 400 degrees.
2. Cut the cabbage into 1-inch-thick pieces.
3. Place on a sheet pan and drizzle with half the olive oil and sea salt.
4. Roast, turning once, drizzling with the rest of the olive oil, until crispy and browned, 25-30 minutes.
5. Sprinkle with nutmeg, garnish with large-flaked sea salt and serve.

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2015/03/06/crispy-roasted-cabbage/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Hummus

Prep Time

10

Cook Time

10

Servings

cups

Ingredients

• 2 cups cooked garbanzo beans
• 1 clove garlic, peeled and finely chopped
• 4 tablespoons meyer lemon juice
• 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1/3 cup Tahini (sesame paste)
• 3 tablespoons olive oil
• toasted pine nuts and a drizzle of olive oil (optional garnishes)

Prep Time 10 Cook Time 10 Servings cups Ingredients 2 cups cooked garbanzo beans 1 clove garlic, peeled and finely chopped 4 tablespoons meyer lemon juice 2 tablespoons water 1/2 teaspoon kosher salt 1/3 cup Tahini (sesame paste) 3 tablespoons olive oil toasted pine nuts and a drizzle of olive oil (optional garnishes)

Instructions

1. Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the bowl and process for 20 seconds more.
2. Add the lemon juice and water, then process for 20 seconds.
3. Add the tahini and process for 20 seconds. Scrape down the sides of the bowl again.
4. With the processor running, slowly pour in the olive oil.
5. Spoon the hummus into a bowl garnish and serve.

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2013/05/28/hummus-from-scratch-2/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Susan's Chicken with Fennel, Shallots and Potatoes

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

• 1 1/2 lbs. boneless, skinless chicken thighs
• 2 medium-sized fennel bulbs
• 1 bag small potatoes (1 pound)
• 6 shallots, peeled and halved
• 4 garlic cloves, peeled and finely chopped
• 3 tablespoons olive oil
• 3 tablespoons White wine
• zest and juice of 1 Meyer lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• fennel fronds (optional garnish)

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 25 minutes Servings Ingredients 1 1/2 lbs. boneless, skinless chicken thighs 2 medium-sized fennel bulbs 1 bag small potatoes (1 pound) 6 shallots, peeled and halved 4 garlic cloves, peeled and finely chopped 3 tablespoons olive oil 3 tablespoons White wine zest and juice of 1 Meyer lemon 1/2 teaspoon kosher salt 1/4 teaspoon black pepper fennel fronds (optional garnish)

Instructions

1. Preheat oven to 425 degrees.
2. Place chicken pieces in a large bowl.
3. Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
4. Chop 2 tablespoons of the fennel fronds and add to mixture.
5. Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
6. Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
7. Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.

Recipe Notes

http://lizthechef.com/2013/04/26/susans-chicken-with-fennel-shallots-and-potatoes/

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Liz Schmitt: http://Lizthechef.com
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Roasted Pepper Frittata

Cuisine

American

Prep Time

15 minutes

Cook Time

52 minutes

Servings

People

Ingredients

• 1 Yellow bell pepper Seeded and chopped into 3/4 inch pieces
• 1 red bell pepper seeded and chopped into 3/4 inch pieces
• 1 Orange bell pepper seeded and chopped into 3/4 inch pieces
• 1 small red onion peeled and chopped into 3/4 inch pieces
• 1/4 Cup olive oil 1 tablespoon reserved
• 1/4 Teaspoon kosher salt
• 1/4 Teaspoon black pepper
• 12 Large eggs
• 1 Cup 2% milk
• 3 Tablespoons Grated Parmesan cheese
• 1/2 Cup Grated Fontina cheese

Cuisine American Prep Time 15 minutes Cook Time 52 minutes Servings People Ingredients 1 Yellow bell pepper Seeded and chopped into 3/4 inch pieces 1 red bell pepper seeded and chopped into 3/4 inch pieces 1 Orange bell pepper seeded and chopped into 3/4 inch pieces 1 small red onion peeled and chopped into 3/4 inch pieces 1/4 Cup olive oil 1 tablespoon reserved 1/4 Teaspoon kosher salt 1/4 Teaspoon black pepper 12 Large eggs 1 Cup 2% milk 3 Tablespoons Grated Parmesan cheese 1/2 Cup Grated Fontina cheese

Instructions

1. Preheat oven to 425.
2. Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
3. Place the skillet in the oven and cook for 25 minutes, until center of the frittata has set and top is golden brown.
4. Place the peppers and onions on a sheet pan. Drizzle with the olive oil, reserving one tablespoon for later. Toss with salt and pepper.
5. Sprinkle with Fontina cheese and bake another 3 minutes.
6. In a 10 inch ovenproof skillet, heat the remaining olive oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
7. Using a large bowls, whisk eggs, milk, and Parmesan.
8. Cut into wedges and serve.

Recipe Notes

http://lizthechef.com/2013/03/08/roasted-pepper-frittata/

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