Masrer at Cooking

Ingredients

• 1  (4 1/2-pound) chicken
• 1 tablespoon(s) fresh thyme leaves
• 1 1/2 teaspoon(s) freshly ground pepper, divided
• 1 teaspoon(s) salt, divided
• 3 large leeks, white and light green parts only, thinly sliced
• 4 teaspoon(s) extra-virgin olive oil
• 1 large red bell pepper, chopped
• 3 cup(s) sliced cremini mushrooms
• 2 cup(s) chopped portobello mushroom caps, gills removed if desired
• 2 cup(s) sliced shiitake mushroom caps
• 1 tablespoon(s) chopped fresh rosemary
• 1 tablespoon(s) chopped fresh sage
• 5 cup(s) stale whole-wheat bread cubes (1-inch)
• 1 cup(s) reduced-sodium chicken broth

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1. Preheat oven to 375 degrees.
2. Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes.
3. Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.
4. Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer.
5. Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.

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• 2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
• 8  skinless chicken thighs (about 2 1/2 pounds total)
• 1 clove(s) garlic, thinly sliced
• 1 stick(s) cinnamon
• 1/2 teaspoon(s) ground cumin
• Coarse salt and ground pepper
• 1/4 cup(s) golden raisins
• 1/2 cup(s) cilantro leaves
• 1/4 cup(s) sliced almonds, toasted if desired
• Couscous, for serving (optional)

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1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

Ingredients

• 2 pound(s) boneless pork butt, trimmed of fat, cut into 1-inch cubes
• 2 tablespoon(s) cider vinegar
• 1 tablespoon(s) vegetable oil
• Coarse salt and freshly ground black pepper
• 1 medium red onion, finely chopped
• 1 tablespoon(s) finely chopped garlic
• 1 tablespoon(s) cocoa powder
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) ground cardamom
• 1/4 cup(s) coarsely chopped chipotle chiles in adobo sauce
• 1  sweet potato, peeled and cut into 1/2-inch pieces
• 1 medium turnip, peeled and cut into 1/2-inch pieces
• Cooked basmati rice (optional), for serving
• 1  plum tomato, seeded and chopped, for garnish
• Coarsely chopped fresh cilantro, for garnish

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1. Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
2. Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
3. Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
4. Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

Ingredients

• 3 pound(s) beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup(s) tomato paste
• 3 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) all-purpose flour
• Coarse salt and ground pepper
• 1 pound(s) medium onions (about 2), cut into 1-inch chunks
• 1 pound(s) small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound(s) carrots, cut into 1 1/2-inch lengths
• 6 clove(s) garlic, smashed
• 2  bay leaves

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1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Ingredients

• 1 tablespoon(s) olive oil
• 1 small onion, chopped
• 4 small (10 ounces) red potatoes, cut into 1/2-inch pieces
• 1 pound(s) button mushrooms, trimmed and quartered
• 1/4 teaspoon(s) dried thyme
• Coarse salt
• 1 tablespoon(s) tomato paste
• 10 ounce(s) baby spinach leaves, rinsed well
• 1 can(s) (14 1/2-ounce) navy beans, drained and rinsed
• 1 tablespoon(s) red-wine vinegar (optional)
• Ground pepper

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1. In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
2. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.