Rachael Ray

It is almost time to turn the clocks forward which means that Spring is right around the corner.  For those of you who can’t stand to bundle up in the Winter (not me, I love it), this is the time to crack open the windows and let that warmish air into your home and start thinking about planting a garden.  I just ordered some organic seeds from the Italian Seed and Tool website and I am looking forward to trying these imported seeds this year to see if there is a difference in quality and taste.

If you don’t feel like planting your own herbs and veggies, the local farmers’ markets will start to show new foods within the next few months which opens up a whole new world of possibilities in the kitchen.  Here are some delicious recipes of Rachael’s that take advantage of the seasonal goodies we can expect.

French Spring Chicken Pot

Photo up top Ingredients

• 4 pieces skinless, boneless chicken breasts
• 2 onions, 1 halved and 1 chopped
• 1 bay leaf
• 3 tablespoons butter
• 1 baking potato, peeled and cut into small cubes
• 2 carrots, peeled and cut into small cubes
• 3 small ribs celery, cut into small cubes
• 1/3 pound white mushrooms (a couple of generous handfuls), quartered
• 1/3 pound thin green beans (a couple of generous handfuls), cut on an angle into 1-inch pieces
• Salt and pepper
• 2 tablespoons flour
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1/2 cup frozen peas
• 3 tablespoons fresh tarragon, chopped
• 2 tablespoons Dijon mustard
• 1/3 cup heavy cream
• Grainy rolls or crusty whole wheat bread, for dunking

Preparation

In a large, heavy pot or Dutch oven filled with simmering water, cook the chicken, halved onion and bay leaf until cooked through and tender, 15-20 minutes. Transfer the chicken to a cutting board and cut into bite-size pieces or, using 2 forks, shred in a bowl.

Wipe out the pot, add the butter and melt over medium heat. One vegetable at a time, stir in the chopped onion, potato, carrots, celery and mushrooms. Cover the pot, lower the heat and cook until softened, about 5 minutes. Add the green beans and season with salt and pepper. Sprinkle the flour into the pot and stir for 1 minute. Stir in the wine, scraping the browned bits from the bottom of the pan, and cook until slightly reduced, about 1 minute. Stir in the chicken broth and bring to a simmer. Stir in the peas, tarragon and mustard and simmer for 5 minutes.

Add the chicken to the vegetables. Stir in the cream and heat through. Serve with the bread.

I could use this recipe right about now…

Cure A Cold Chicken Soup

Ingredients

• 2 pieces skinless, boneless chicken breast
• 2 onions, 1 halved and 1 chopped
• 2 cloves garlic, crushed
• 1 bay leaf
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 carrots, chopped or thinly sliced
• 4 small ribs celery, finely chopped
• 1 teaspoon sugar
• Salt and pepper
• One container  chicken broth (32 ounces or 4 cups)
• 1/3 pound wide egg noodles
• 4 scallions, thinly sliced on an angle
• 1/4 cup finely chopped flat leaf parsley
• 1/4 cup fresh dill, chopped
• Grated peel of 1 lemon

Preparation

In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.

While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.

Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

Click the recipe names below for more great Springtime meal ideas.

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Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Spring Stronganoff

Spring Baby Artichoke and Spinach Pesto Pasta

Lamb Chops with Roasted Vegetables and Spring Pea Risotto

Spring Shepherd’s Pie

Spring Vegetable Soup

Spring Fish and Parchment

For more Spring-themed recipes, go here

Photo credit=Tina Rupp