Pumpkin Seed Battered Chicken With Cranberry Cabernet Sauce Recipes

PUMPKIN SEED BATTERED 'CHICKEN' WITH CRANBERRY CABERNET SAUCE

Steps:

• Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
• Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.
• To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.
• Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
• Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.

GREENS "QUICHE"

Steps:

• Preheat oven to 350 degrees.
• Grease a shallow 9-inch pie dish and set aside.
• Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
• Mix in greens, and transfer batter to a pie dish.
• Using a spatula, spread the mixture around so it's even and tight.
• Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
• Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).

BREAST OF CHICKEN ON PUMPKIN/CRANBERRY RISSOLE WITH WHITE CHOCOLATE BALSAMIC SAUCE AND ASPARAGUS

Steps:

• For the rissole cakes, boil the squash cubes for the rissole cakes until just tender, and drain well. Set aside until needed. At the same time, boil the potatoes until soft and drain well.
• Begin the sauce while the squash and potatoes for the rissole are boiling. Melt 2 tablespoons of the butter over medium heat in a saucepot (reserving the other 2 tablespoons) and cook the onion until translucent. Add the chicken stock, vinegar, soy sauce, and potato chunks and let the potato chunks cook while the liquid reduces and thickens.
• For the chicken, preheat oven to 375 degrees F. While the chicken stock mixture is cooking for the sauce, season chicken breasts with salt, pepper and lime powder. Heat the grapeseed oil over medium high heat in a separate large skillet and sear the chicken leaving undisturbed for the first 3 minutes or so on each side to let the seasonings integrate into the surface of the chicken and allow the caramelization process to begin to prevent tearing of the chicken or "crusting off" of the seasonings. After the chicken is seared on both sides, transfer to a baking sheet and finish chicken in the oven.
• For the garnish, boil asparagus spears until just tender in salt water and set aside.
• In the same pan you used to sear the chicken, heat additional grapeseed oil (if needed) and saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole cakes, reserving the saute pan. Season, to taste, with salt and pepper, and mash together. Fold in the white chocolate chips, scallions, cranberries, and cubes of squash, trying not to break up the squash. Allow to sit until cool enough to handle, then use a 3-inch circle cutter to form rissole cakes. In the same pan, heat additional grapeseed oil (if needed) over medium-high heat and sear the rissole cakes. Leave undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm. Remove from heat and keep warm.
• In the same pan, sear the asparagus spears for a few minutes to add a little color and a nutty flavor.
• Return to the pot of the chicken stock mixture which has been cooking for the sauce. Fold the white chocolate chips into the sauce, and transfer the sauce to a blender and puree until smooth. Whisk in the reserved 2 tablespoons butter to finish the sauce, and season to taste with salt and pepper.
• Place a rissole cake on serving plate, top with a chicken breast, spoon sauce over and garnish with asparagus spears.

CHICKEN IN PUMPKIN SEED SAUCE

Steps:

• Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

PUMPKIN SEED CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat first five ingredients until well blended. In another bowl, whisk together flour, baking powder and salt. Add to egg mixture; mix just until moistened (dough will be sticky). Stir in pumpkin seeds and cranberries., Divide dough in half. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes., Carefully remove rectangles to wire racks; cool 10 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down. , Bake until firm, about 5 minutes. Turn; bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

SPICY GRILLED CHICKEN WITH PUMPKIN-SEED SAUCE

Steps:

• Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.
• Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 teaspoon salt. Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.
• Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 tablespoons more water, if needed (it should be pourable).
• Meanwhile, heat grill to medium high; oil grates. Rub chicken with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, until browned and cooked through, 6 to 8 minutes per side. Serve with sauce.

CHICKEN WITH CRANBERRY AND MUSTARD SAUCE

Steps:

• Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.

PUMPKIN SEED BATTERED 'CHICKEN' WITH CRANBERRY CABERNET SAUCE

Steps:

• 1. Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half. 2. Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving. 3. To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated. 4. Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs. 5. Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.