Jenna Holst

Article / Updated 10-10-2023

This traditional rendition of curry can be made several hours to a day ahead and reheated. Indian curries are often served with a variety of condiments, which each diner can use to garnish his or her food. The condiments include chutney, chopped onions mixed with chopped coriander, raisins, shredded coconut, and sliced banana. Yield: 4 to 6 servings Preparation time: 20 minutes Cooking time: 40 to 45 minutes Spice meter: Moderately hot to hot and spicy 2 tablespoons vegetable oil 1 medium onion, chopped 3 plump cloves garlic, minced 1-inch piece fresh ginger, minced 2 to 3 tablespoons homemade or good-quality curry powder 1-1/2 to 1-3/4 pounds boneless, skinless chicken breasts, cut into thin strips or cubed 1-1/2 cups peeled and seeded chopped fresh tomatoes or one 14-1/2-ounce can chopped tomatoes 1/2 to 2/3 cup chicken broth or water Homemade or commercial chutney for garnish In a stewpot or large deep skillet, heat the vegetable oil over medium heat. Add the onion and cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, for 1 minute. Add the curry powder and cook, stirring constantly, for 1 minute. Add the chicken and tomatoes and cook, stirring often, until the chicken turns white. Add 1/2 cup of the broth and simmer, uncovered, for 15 minutes. Reduce the heat to medium-low and partially cover the pot. Simmer until the chicken is cooked through, the liquid is slightly reduced, and the flavors are blended, about 20 minutes more. Check and see if the sauce is too thick and add the additional broth or water. Serve with rice and chutney on the side. You’ll need to add more broth or water if you are making the curry ahead, but do so before reheating. Chutney is the traditional accompaniment to Indian curries. You can find it bottled in the condiment section of most supermarkets. Mango chutney is one popular type. Per serving: Calories 189 (From Fat 72); Fat 8g (Saturated 1g); Cholesterol 63mg; Sodium 144mg; Carbohydrate 5g (Dietary Fiber 1g); Protein 24g.

Article / Updated 09-26-2023

This luxurious fresh salmon chowder has become a standard in the Pacific Northwest, where fresh salmon is abundant. Salmon chowder is best when freshly made, so try to avoid leftovers. Preparation time: 10 to 15 minutes Cooking time: 50 to 60 minutes Yield: 4 to 6 servings Ingredients: 3 medium leeks 1 medium onion 1 large potato, about 6 to 8 ounces 2 tablespoons butter or margarine 1 tablespoon tomato paste 1/2 cup dry white wine or vermouth 2 1/2 cups fish, vegetable, or chicken broth 2 cups half-and-half or light cream 1 bay leaf 1 teaspoon paprika 12 to 14 ounce fresh, boneless, skinless salmon fillet Salt to taste, about 1/2 teaspoon 1/2 teaspoon ground black pepper Fresh parsley, chives, or dill Instructions: Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice. Leeks are pretty sandy, so rinse very well under running water. Chop the onion. Peel and dice the potato. In a large pot over medium heat, melt the butter. Add the leeks and onion. Sauté until very tender, about 10 minutes. Add the tomato paste. Cook, stirring for 1 minute. Add the wine. Cook, stirring for 2 minutes. Add the potato, broth, half-and-half, bay leaf, and paprika. Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes. Cut the salmon into 1-inch chunks. Reduce the pot’s heat to medium-low. Add the salmon. Simmer until it’s cooked through, about 5 to 7 minutes. Remove the bay leaf. Chop the parsley, chives, or dill. Season the chowder with salt, pepper, and 1 tablespoon herbs. Serve immediately, garnished with additional parsley, chives, or dill.

Article / Updated 04-26-2016

This popular skewered chicken, versions of which are eaten in Thailand and Vietnam, is marinated and then grilled or broiled. Serve it with dipping sauce. Credit: iStockphoto.com/Torsakarin Yield: 4 servings as a main course, 8 servings as a first course Preparation time: 20 minutes; 1 hour marinating time Cooking time: 10 minutes Spice meter: Moderately spiced to hot and spicy 1-1/2 pounds boneless chicken breasts, cut into thin strips or cubed 3 tablespoons unsweetened coconut milk or plain yogurt 1 tablespoon fresh lime or lemon juice 1 plump clove garlic, pressed or minced 2 stalks fresh lemon grass, thinly sliced, or 2 to 3 tablespoons dried 1 teaspoon ground coriander 3/4 teaspoon ground cumin 1/2 teaspoon cayenne or ground chile pepper powder Cut the chicken into 1 to 1-1/2 inch strips. In a shallow dish, combine all the ingredients except the chicken and stir to mix. Add the chicken to the marinade and toss to coat evenly. Cover and marinate in the refrigerator for 1 hour, turning the chicken once or twice. Remove the chicken from the marinade. Reserve the marinade for basting. Thread the chicken onto 8 skewers. Preheat the grill or broiler. Grill or broil, basting with some of the marinade and turning the skewers occasionally, until the chicken is cooked through, about 7 to 10 minutes. Unsweetened coconut milk is available canned. Cover and refrigerate any leftovers. Per serving: Calories 721 (From Fat 468); Fat 52g (Saturated 22g); Cholesterol 103mg; Sodium 373mg; Carbohydrate 19g (Dietary Fiber 5g); Protein 50g.

Article / Updated 04-26-2016

Yakitori is Japan’s traditional chicken kebab. Yakitori is marinated in teriyaki sauce, and it can be grilled or broiled. Instead of cutting the chicken into strips, you also can marinate whole chicken cutlets in the refrigerator for 30 to 60 minutes. Grill or broil until the chicken is cooked through, about 3 to 5 minutes per side. Credit: iStockphoto.com/nolexa Yield: 4 servings as a main course, 8 servings as a first course Preparation time: 30 minutes; 20 to 60 minutes marinating time Cooking time: 10 minutes Spice meter: Mildly spiced 1-1/2 pounds boneless chicken breasts 3/4 cup Teriyaki Sauce 2 scallions, white and green parts, sliced Cut the chicken into 1 to 1-1/2 inch strips. In a shallow dish, combine the chicken strips and teriyaki sauce and toss to coat evenly. Cover and marinate in the refrigerator for 20 to 60 minutes, turning the chicken once or twice. Remove the chicken from the marinade but reserve the marinade for basting. Thread the chicken onto 8 skewers. Preheat the grill or broiler. Grill or broil, basting with some of the marinade and turning the skewers occasionally, until the chicken is cooked through, about 7 to 10 minutes. Per serving: Calories 289 (From Fat 86); Fat 10g (Saturated 3g); Cholesterol 103mg; Sodium 1,810mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 38g. Teriyaki Sauce This classic Japanese marinade can be used for steaks, pork chops, pork tenderloin, and chicken cutlets, as well as for tuna or salmon steaks. It will keep for 2 to 4 weeks in the refrigerator. The recipe can be halved or doubled. Yield: About 1 cup Preparation time: 10 minutes Cooking time: 5 minutes Spice meter: Mildly spiced 2/3 cup soy sauce 1/3 cup mirin or dry sherry 2 tablespoons sake or water 3 tablespoons sugar or honey 2 plump cloves garlic, pressed or minced 1-inch piece fresh ginger, minced 2 teaspoons Chinese sesame oil (optional) Combine all the ingredients in a saucepan over medium-low heat. Simmer, stirring once or twice, until the sugar is dissolved, about 3 to 5 minutes. Do not boil. Cool completely before using as a marinade. Store the sauce in a covered container in the refrigerator until you’re ready to use it. To use, pour the marinade over the meat, poultry, or seafood and turn the food to coat it. Marinate in the refrigerator for a minimum of 20 minutes or up to 1 hour, turning occasionally. Broil or grill the food until it’s cooked as you prefer. Per serving: Calories 19 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 689mg; Carbohydrate 4g (Dietary Fiber 0g); Protein 1g.

Article / Updated 04-26-2016

This classic curry dish, which is made with unsweetened coconut milk, gets its spicy punch from Thai curry paste. Serve the chicken with or over rice. Credit: iStockphoto.com/pinyoj Yield: 4 to 6 servings Preparation time: 20 minutes Cooking time: 20 to 30 minutes Spice meter: Moderately spicy to hot and spicy 1 tablespoon vegetable oil 2 to 3 tablespoons Thai red or green curry paste 1-3/4 cups unsweetened coconut milk 1 to 2 stalks lemon grass, bruised and cut into 1-inch pieces 1 to 2 Thai lime leaves (optional) 2 pounds boneless skinless chicken breasts, cut into strips 3/4 cup frozen peas, thawed 2 tablespoons Thai fish sauce or soy sauce In a deep skillet or stewpot over medium heat, heat the vegetable oil. Add the Thai curry paste and cook, stirring constantly, until the aroma is very strong, about 3 to 5 minutes. Add the coconut milk, lemon grass, and lime leaves and simmer for 3 minutes. Add the chicken. Simmer until the chicken is cooked through, about 10 to 15 minutes. Stir in the peas and Thai fish sauce and simmer for 3 to 5 minutes or until the peas are heated through. Coconut milk does not freeze well. Refrigerate any leftovers and reheat on the stove or in a microwave. Per serving: Calories 342 (From Fat 180); Fat 20g (Saturated 14g); Cholesterol 84mg; Sodium 564mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 34g.

Article / Updated 04-26-2016

Few people have an authentic Indian clay tandoori oven in their houses. You’ll probably have to be satisfied with grilling or broiling, but the taste is still terrific. Tandoori chicken is marinated in yogurt and spices. Normally, it’s characterized by a red color, which you can duplicate by adding a few drops of red food coloring to the yogurt mixture. Credit: iStockphoto.com/vm Yield: 4 to 6 servings Preparation time: 15 minutes; 2 to 6 hours marinating time Cooking time: 10 minutes Spice meter: Moderately spiced 1 cup plain yogurt 2 plump cloves garlic, pressed or minced 1/2-inch piece fresh ginger, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 to 3/4 teaspoon cayenne, or to taste 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon turmeric 1/8 teaspoon ground cloves or 2 whole cloves 3/4 teaspoon garam masala (optional) 1-3/4 pounds boneless, skinless chicken breast halves, about 4 to 6 halves total In a shallow dish, combine all the ingredients except the chicken and stir. Add the chicken and toss to coat evenly. Cover and marinate in the refrigerator for 2 hours to 6 hours, turning the chicken several times. Preheat the grill or broiler. Grill, basting occasionally with the yogurt sauce, until the chicken is cooked through, about 3 to 4 minutes per side. Per serving: Calories 250 (From Fat 56); Fat 6g (Saturated 2g); Cholesterol 118mg; Sodium 312mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 43g.

Article / Updated 04-26-2016

Some dishes benefit from a blend of both spices and herbs. The pleasing combination in this recipe gives baked chicken a deliciously sweet and fragrant flavor. Leftovers are superb cold. Credit: ©iStockphoto.com/mpessaris Yield: 6 servings Preparation time: 25 minutes; 2 to 24 hours marinating time Cooking time: 45 to 50 minutes Spice meter: Moderately spiced to mildly hot 6 chicken breasts 3 tablespoons brown sugar 1/2 teaspoon salt 2/3 cup dry white wine 1/4 cup honey 1-inch piece of orange or lemon zest, white pith removed 2 teaspoons minced fresh ginger, about 3/4-inch piece 2 plump cloves garlic, minced 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon 1/4 cup chopped flat-leaf parsley 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme leaves 1 teaspoon fresh minced oregano or 1/2 teaspoon dried 1/2 bay leaf, crushed 24 black olives, preferably kalamata or Italian, pitted Fresh chopped parsley for garnish Rub the chicken breasts on both sides with 1-1/2 tablespoons of the brown sugar, then sprinkle with salt. Place the chicken, skin-side down, in a shallow baking dish. In a bowl, combine the remaining 1-1/2 tablespoons of brown sugar with the white wine, honey, orange or lemon zest, ginger, garlic, cayenne, cinnamon, 2 tablespoons of the parsley, the thyme, oregano, and bay leaf. Pour the mixture over the chicken. Add the olives. Marinate for 2 to 24 hours, as time permits. Preheat the oven to 350 degrees. Turn the chicken skin-side up. Bake the chicken, basting occasionally with the sauce, until the juices run clear when the chicken is pricked with a fork and the skin is lightly browned, about 45 minutes. Divide the chicken and olives among plates and spoon a tablespoon or two of the sauce over each. Garnish with the remaining fresh parsley. Serve with the extra sauce on the side. Per serving: Calories 309 (From Fat 105); Fat 12g (Saturated 3g); Cholesterol 82mg; Sodium 513mg; Carbohydrate 21g (Dietary Fiber 0g); Protein 30g.

Article / Updated 04-26-2016

This spicy chicken is a Jamaican favorite. The longer you marinate the chicken, the more flavorful the taste. Wear latex or rubber gloves when touching the jerk marinade with your hands. Using a spatula or basting brush is a good idea. Pineapple is the best with this dish. Credit: iStockphoto.com/Chiyacat Yield: 4 to 6 servings Preparation time: 15 minutes; 2 to 24 hours marinating time Cooking time: 30 to 40 minutes Spice meter: Hot and spicy 1 recipe Jamaican Jerk Sauce or commercial jerk sauce 3-1/2 to 4 pounds chicken parts Put the chicken in a shallow dish that’s large enough to hold the pieces in one layer. Spread the jerk sauce on both sides of the chicken. Marinate in the refrigerator for a minimum of 2 hours or overnight. Preheat the grill or broiler. Broil skin-side down or grill skin-side up, basting occasionally with the sauce. Cook about 10 to 15 minutes then turn and cook, basting occasionally and turning once or twice more, until the chicken is cooked through. The juices should run clear when the meat is pierced with the tip of a paring knife. Total cooking time should be about 30 to 45 minutes, depending on the size of the parts. Alternatively, bake the chicken in a preheated oven at 350 degrees F until the juices run clear when the meat is pieced with the tip of a paring knife, about 40 to 45 minutes. Brown the chicken, if necessary, under the broiler or on a grill. Per serving: Calories 366 (From Fat 191); Fat 21g (Saturated 5g); Cholesterol 139mg; Sodium 402mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 35g. Jamaican Jerk Sauce Traditionally, this pungent, spicy sauce is made with Scotch bonnet peppers, known to be the hottest on the planet. You may substitute a much larger quantity of other hot chiles, such as bird’s eyes, serranos, or jalapenos. Most commonly, jerk sauce is used as a marinade for chicken and pork, but you can try it with kebabs, lamb, or ribs. The marinade can be made several days ahead and refrigerated until you’re ready to use it. Yield: About 1-1/3 cups Preparation time: 15 to 20 minutes Spice meter: Hot and spicy 2 teaspoons ground allspice 2 teaspoons dry English mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated or ground nutmeg 1/4 teaspoon ground mace or additional ground allspice 1/4 teaspoon ground cinnamon or ground cloves 1 tablespoon minced fresh thyme or 1-1/2 teaspoons dried 1 tablespoon dark brown sugar, or more to taste 1 Scotch bonnet chile, seeded, or 12 to 18 serranos or jalapenos 5 plump cloves garlic, minced 10 to 12 plump scallions, white part only, coarsely chopped 1/2 cup orange or lime juice 1/3 cup white wine vinegar or cider vinegar 2 tablespoons vegetable oil In a food processor fitted with a metal blade, combine the allspice, mustard, salt, black pepper, nutmeg, mace, cinnamon, thyme, and sugar and pulse to blend. Add the chile, garlic, and scallions and pulse to blend. Add the orange or lime juice and vinegar and pulse. Add the vegetable oil and pulse to combine. The mixture should be a thick paste . You can add additional juice if you want to thin it. To use as a marinade, pour the sauce over the food and turn to coat. Marinate in the refrigerator for a minimum of 2 hours or overnight. Grill, broil, or roast the food, basting occasionally, until it’s cooked as you prefer. Per serving: Calories 24 (From Fat 13); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 112mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 0g.

Article / Updated 04-26-2016

You can put this simple and straightforward dish together in a flash. Marinate the chicken while you’re preparing any side dishes. If you want, make a terrific sandwich by serving the cutlets on rolls. Credit: ©iStockphoto.com/monica-photo Yield: 4 to 6 servings Preparation time: 10 minutes; 15 to 30 minutes marinating time Cooking time: 10 minutes Spice meter: Mildly to moderately spiced 1-1/2 teaspoons ground cumin 1 teaspoon ground coriander 1-1/2 teaspoon minced fresh ginger 1/4 teaspoon white pepper, black pepper, or cayenne 2-1/2 tablespoons fresh lime or lemon juice 2 teaspoons vegetable oil 4 to 6 boneless chicken breast halves, about 1-1/2 pounds In a shallow dish, combine all the ingredients except the chicken. Add the chicken breast halves and turn to evenly coat in the marinade. Marinate in the refrigerator for 15 to 30 minutes, turning once. Preheat the grill or broiler. Grill the chicken until it’s lightly browned on one side, then turn and grill until lightly browned and cooked through, about 3 to 4 minutes per side. Per serving: Calories 175 (From Fat 69); Fat 8g (Saturated 2g); Cholesterol 69mg; Sodium 59mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 24g.

Article / Updated 04-26-2016

The spice mixture can be rubbed on the skin of the chicken or slipped under loosened skin. After the spices are added, roast the chicken to perfection. Credit: ©iStockphoto.com/NWphotoguy Yield: 4 to 6 servings Preparation time: 20 minutes; 2 to 24 hours marinating time Cooking time: 1 to 1-1/4 hours Spice meter: Mildly spiced 2 tablespoons fresh lime or lemon juice 2-1/2 tablespoons olive oil 1-1/2 tablespoons soy sauce 2 tablespoons prepared mustard 1 tablespoon chopped chives or minced flat-leaf parsley 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme leaves 1-inch piece fresh ginger, minced 2 plump cloves garlic, minced 1/4 teaspoon cayenne (optional) 1/4 teaspoon white pepper 3 to 3-1/2 pound whole chicken In a bowl, combine all the ingredients except the chicken. Put the chicken in a large roasting pan. Rub the marinade all over the chicken. Alternatively, starting with the breast, carefully slip your fingers under the skin to loosen it, trying not to rip the skin. Put the marinade under the skin and rub gently to coat the meat evenly, a process that makes the chicken more moist. Smear any remaining marinade on the outside of the chicken. Marinate in the refrigerator for at least 2 hours or up to 24 hours. Preheat the oven to 450 degrees. Place the chicken, breast side up, on a rack in a roasting pan and bake. After 15 minutes, reduce the temperature to 350 degrees. Bake until a meat thermometer inserted into the thigh registers 160 degrees or until the juices run clear when the thigh is pierced with a small knife, about an additional 40 to 45 minutes. Remove the chicken from the roasting pan. Tip the chicken so the cavity points downward to let the juices from the cavity run into the pan. Place the chicken on a carving board and let it rest for 10 minutes before carving. This recipe can also be made with chicken parts. Bake in a preheated oven at 350 degrees. The cooking time will be slightly less than when roasting a whole chicken. Depending on what parts you use, you should cook the parts about 40 to 45 minutes. Test to be sure that the juices run clear. Per serving: Calories 320 (From Fat 185); Fat 21g (Saturated 5g); Cholesterol 119mg; Sodium 404mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 30g.