Tag Archives: one-pan

Chicken and Butternut Squash Tagine

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Are you tired of your “usual” chicken recipes? Or maybe you have a butternut squash sitting on the kitchen counter that you aren’t sure what to do with. Well, you are in for a treat! This recipe combines ordinary ingredients with lovely aromatic spices and creates an unexpectedly blissful meal. It’s comfort food with a deliciously exotic twist . . . and it’s an easy one-pan meal – bonus! If you aren’t used to working with butternut squash, I recommend that you first peel it with a potato peeler (be sure to get all the way down to the orange flesh), and then cut it in half (crosswise) with your biggest and heaviest chef knife. Then keep cutting it until you have bite-size pieces (be sure to scrape out the seeds with a spoon).

Do you know that you can roast seeds from all types of winter squash, not just pumpkins? Simply rinse the seeds, toss with a bit of olive oil and salt and bake in a 275 degree oven for about 15 minutes (stirring a couple of times). Delicious and nutritious!

Ingredients
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
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1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 dash cayenne pepper
1/4 cup golden raisins

Heat the olive oil in your biggest skillet over medium heat. Add the chicken and onion to the skillet and cook for about 15 minutes, until the chicken is cooked.

Add the garlic, butternut squash, garbanzo beans, carrot, tomatoes with juice, chicken broth, sugar, and lemon juice to the skillet. Season with salt, coriander, cumin, cinnamon, ground cloves, and cayenne pepper. Add the raisins and stir to combine. Bring the mixture to a boil, reduce heat and simmer for 30 minutes, until the squash is tender (and your kitchen smells amazing!).

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Red Beans and Rice

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When the weather starts to cool down, I crave warm meals that are full of flavor, like red beans and rice. The addition of sausage makes this a hearty meal that will warm you up from the inside out. This is a “one-pan” recipe (my favorite kind!), and the most time consuming part of preparing the meal is chopping up the vegetables. If you like spicy food, then increase the amount of cayenne pepper and add your favorite hot sauce to give this recipe some extra kick.

Ingredients
2 tablespoons olive oil
1 pound smoked sausage (I used turkey kielbasa), sliced
1 onion, chopped
1/2 cup chopped sweet peppers, or bell pepper
1 rib of celery, chopped
1/2 cup diced carrots
1 small yellow squash, sliced
2 (15 ounce) cans dark red kidney beans, drained, but not rinsed
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1 cup diced fresh tomatoes
1 clove garlic, minced
1 teaspoon paprika
Dash cayenne pepper (or more if you like it spicy)
1 teaspoon sea salt
1 teaspoon ground black pepper
Cooked rice

Heat oil in a large skillet over medium-high heat. Add sausage, onion, peppers, celery, and carrots and sauté until sausage is browned and the veggies begin to soften (the bottom of the pan should develop some “brown bits”, but make sure it doesn’t burn).

Add yellow squash, kidney beans, canned and fresh tomatoes, garlic, paprika, cayenne pepper, salt and ground black pepper. Stir together, reduce heat to low, cover and let simmer for 25 to 30 minutes. Serve over hot rice and enjoy!

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