Food Network Magazine - (01)January 2021

weeknight

cooking

SUPERFOOD CHICKEN SOUP

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

2 tablespoons coconut oil

1 3-inch piece fresh ginger, thinly sliced

4 cloves garlic, thinly sliced

1 large turnip (about 10 ounces), peeled and cut into

½-inch cubes

2 cups shredded kale or other winter greens

2 teaspoons ground turmeric

Kosher salt and freshly ground pepper

4 cups low-sodium chicken broth

1 15-ounce can chickpeas, drained and rinsed

3 cups shredded rotisserie chicken

(skin removed)

Fresh lemon juice, to taste

Whole-wheat naan, warmed, for serving

1. Heat the coconut oil in a large pot over medium-high heat.

Stir in the ginger and garlic; cook until the ginger softens and

the garlic just starts browning, about 3 minutes. Add the turnip

and kale and cook, stirring occasionally, until the kale is wilted,

about 4 minutes.

2. Add the turmeric and ½ teaspoon each salt and pepper; stir

until the vegetables are coated. Add the chicken broth and 3 cups

water. Bring to a boil, then reduce the heat to a simmer and cook

until the turnip is just tender, about 10 minutes.

3. Add the chickpeas and chicken to the pot. Increase the heat

to medium high and return the soup to a simmer. Cook until the

chicken is warmed through, about 5 minutes. Season with salt,

pepper and a squeeze of lemon juice. Serve with naan.

Per serving: Calories 350; Fat 22 g (Saturated 9 g); Cholesterol 42 mg;

Sodium 850 mg; Carbohydrate 29 g; Fiber 6 g; Sugars 7 g; Protein 25 g

CAULIFLOWER STIR-FRY

WITH TOASTED PEANUTS

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 cup jasmine rice

1 head cauliflower, cut into florets

3 tablespoons vegetable oil

Kosher salt and freshly ground pepper

¼ cup salted roasted peanuts

1 cup snow peas (about 4 ounces), trimmed

1 yellow bell pepper, roughly chopped

2 tablespoons chopped fresh ginger

3 scallions (white parts sliced, green parts cut into

2-inch pieces)

⅓ cup Thai sweet chili sauce

1½ teaspoons low-sodium soy sauce

¼ cup chopped fresh cilantro

1. Preheat the broiler. Cook the rice as the label directs. Meanwhile,

toss the cauliflower with 2 tablespoons vegetable oil and a

generous pinch each of salt and pepper; spread on a rimmed

baking sheet. Broil, stirring occasionally, until lightly charred

and tender, about 10 minutes.

2. Heat the remaining 1 tablespoon vegetable oil in a large nonstick

skillet over high heat. Add the peanuts and cook, stirring, until

lightly toasted, about 1 minute. Remove to a small bowl with a

slotted spoon and season with salt and pepper.

3. Add the snow peas, bell pepper and ginger to the skillet.

Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.

Add the scallions (white and green parts) and cauliflower;

toss. Add the chili sauce and soy sauce and continue to cook,

stirring often, until the vegetables are glazed, about 2 minutes.

4. Fluff the rice with a fork. Serve the stir-fry with the rice and

top with toasted peanuts and cilantro.

Per serving:Calories 390; Fat 16 g (Saturated 1 g); Cholesterol 0 mg;

Sodium 528 mg; Carbohydrate 55 g; Fiber 4 g; Sugars 8 g; Protein 9 g

50 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021

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