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Seasonal cooking

Recipes to ward off winter

Here are some easy, luscious recipes to help chase off the cold.

First, Grilled Chicken Breast With Warming Spices, features a method of cooking that tenderizes the chicken breast and enhances flavor. For a faster version, pound the chicken breast pieces before rubbing with the spice mixture.

Then there is Multipurpose Curried Split-Pea Puree, which is chock-full of fiber and healthy warming spices. You can use it as a filling for phyllo or puff pastry, tortillas or toasted pita; it can be a base on which to serve broiled fish or meat. Add boiling water if you like and - voila! - it's a soup.

The healthy Back-to-the-Roots Casserole is easy once you've prepared the vegetables.

1 large skinless, boneless chicken breast

1 large clove garlic, pressed

1 packed teaspoon grated fresh ginger root

1/8 teaspoon ground white pepper

1/8 teaspoon cayenne or chili cayenne pepper

1/8 teaspoon cloves

1 tablespoon sesame oil

Salt to taste

1 tablespoon chopped fresh basil

Divide chicken breast into two sections. Rinse and pat dry.

In a rimmed dish, mix the garlic, spices and sesame oil and rub onto all sides of the chicken breast. It may be cooked immediately, but if you're not in a hurry, cover and chill for 30 minutes. (It may also be prepared several hours ahead of time.)

Heat a heavy grill pan with ridges. Grill the chicken breast pieces on medium-high heat for 3 to 4 minutes on each side, until distinct grill marks appear. Cover and cook over very low heat for 15 to 20 minutes, until tender. Garnish with basil and serve with brown rice or other whole grain.

Makes 2 servings.

1/2 pound split peas

1 medium potato, scrubbed and thickly sliced

1 bay leaf

3 cups water

1 1/2 teaspoons honey

1/4 teaspoon coarsely ground black pepper

1/2 teaspoon turmeric

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt to taste

Pick over the split peas and place in a strainer. Rinse and transfer to a medium pot with the potato, bay leaf and 3 cups water.

Bring to a boil and cook, partly covered, over low heat until the split peas are soft, about 30 minutes. Skim off any foam that develops on top. Drain, but reserve any remaining cooking water. Remove the bay leaf; place split peas in a food processor together with the honey, seasonings and spices.

Process the mixture to desired consistency, adding reserved cooking water, if needed. May be stored in a covered container up to 3 days in the refrigerator.

Makes 2 1/2 cups.

2 cups sliced carrots

1 cup chopped onions

2 cups peeled, cubed celeriac

1 cup peeled, diced turnip or parsnip

1 1/2 cup unpeeled, cubed new potatoes

1 cup peeled, cubed sweet potato

2 cups water

2 bay leaves

3 to 4 tablespoons Dijon mustard (with seeds, if possible)

2 cloves garlic, crushed

2 to 3 tablespoon extra-virgin olive oil

Salt, to taste

Coarsely ground black pepper, to taste

Italian parsley, cilantro or dill to garnish, as desired

In a medium-large saucepan, place vegetables, water and bay leaves and bring to a boil. Cover and cook on low heat for 20 minutes or until the vegetables begin to soften. Stir gently during cooking, adding a little extra boiling water, if necessary.

Stir in the mustard and garlic, and cook an additional 10 minutes, or until the vegetables are done. Remove from heat and stir in the olive oil, salt and pepper to taste.

Sprinkle with the desired herb just before serving.

Makes 4 to 6 servings.

Source: "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer (Harper-Collins, 2004).

[Last modified January 10, 2006, 10:19:33]