Thursday, December 13, 2007

Fancy Fall Feast

We're pretty much getting to the end of fall. It's December, and here in Southern California its freezing out! Yesterday morning I had to sit in my car while I waited for the ICE on my WINDSHIELD to melt. There's no supposed to be ice in Southern California!

The end of fall means the end of my squash cooking. Pumpkin, butternut, acorn - all those warm cinnamony flavors that remind me of changing leaves and crisp air give way to wintery treats like peppermint and cocoa. This dinner is a farewell to fall and a welcoming of winter. The warm squash with the earthy lentils echo the warm earthy flavors of the chicken. In contrast, the bright colors of the crisp green beans and tomatoes serve as a contrast, like the cold winds that are currently sweeping through Southern CA.

Chicken with Pomegranate Sauce
3/4 cup orange juice
1/4 cup sparkling wine
2 Tbsp fresh lemon juice
3 Tbsp olive oil
2 cloves garlic, minced
1 shallot, minced
1/2 tsp salt
1/4 tsp pepper
2 chicken breasts cut into bite size pieces
3/4 cup pomegranate juice
2 tsp adobo

1) In medium bowl combine 1/4 cup orange juice, sparkling wine, lemon juice, 1 Tbsp oil, garlic, shallot, salt, pepper and chicken. Pour all into ziplock and marinate in fridge for 2 hours.
2) In a small saucepan combine remaining orange juice with pomegranate juice. Bring to a boil and reduce about 10 minutes. Let cool. Stir in adobo.
3) Heat remainin oil in large skillet over medium high heat. Add chicken, cook 4-5 minutes or until cooked through. Serve chicken topped with sauce. Lentil/butternut squash rice
1 medium butternut squash, peeled and cubed
1 Tbsp olive oil
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup orange juice
1 cup cooked rice
3/4 cup cooked lentils
1/3 cup parsley, minced

1) Preheat oven to 375. Line baking sheet with foil. Spray with nonstick cooking spray. In large bowl toss the squash with 1 Tbsp oil, salt and pepper. Bake in oven for 30 minutes.
2) In a small bowl whisk together remaining oil and orange juice.
3) In a large bowl toss squash, rice, lentils and parsely. Top with desired amount of dressing.

Tomatoes and beans
1 chopped plum tomato
2 Tbsp olive oil
garlic powder, salt, and pepper
1 lb green beans

1) In a small bowl toss tomatoes with oil, garlic, salt, and pepper.
2) Steam green beans and top with tomatoes