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JUICY ORANGE CHICKEN'This dish is so simple to make that I can put it together at the last minute and have dinner on the table in no time,' writes the author in 'Jenifer Lang Cooks for Kids.' 4 chicken thighs 4 medium carrots, peeled and sliced into 1/4-inch rounds 1 cup orange juice 2 tablespoons reduced-sodium soy sauce

Place the chicken thighs in a skillet or pan just large enough to hold them comfortably without crowding. Sprinkle in the sliced carrots. Pour in the orange juice and soy sauce and shake the pan a few times to distribute the liquid. Bring to a boil over high heat, then lower the heat to medium-low and simmer, covered, for 20 minutes. Remove the lid and raise the heat to high; cook for 7 minutes, shaking the pan a few times to move the chicken and vegetables and prevent sticking. The sauce should be thick and syrupy. Serve when cool enough to eat.

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SPINACH WITH PEARS 'The flavors complement each other deliciously,' writes Rena Coyle in 'Baby Let's Eat!'

3/4 lb. fresh spinach, thoroughly rinsed and stems removed 2 ripe pears, peeled, cored, and coarsely chopped

Rinse the spinach leaves one last time, shake off the excess water, and place leaves in a heavy medium saucepan. Add the pears, cover, and steam over medium-high heat for 6 minutes. Transfer the pears and spinach to a blender or food processor. Process 1 minute, adding 1 teaspoon of water, if needed, to make the puree smoother or thinner. Freeze any puree that you are not using right away. Makes 1 1/2 cups. Freezes for two months.

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