Paulette Mitchell

Greetings to those of you who are just discovering me and my cookbooks. I also welcome my loyal fans, who have followed my career. I love hearing from my readers and respond to all emails. So click on “Contact Paulette” to send me a message.

It’s October, 2008 and I have an exciting announcement. I invite you to take a look at my most recently published cookbook, The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.It’s arriving in bookstores around the world now.

“Once again,my good friend Paulette shows us how delicious, good-for-you food doesn’t have to take all day.”
-Chef Emeril Lagasse

This is the 13th cookbook I have authored, and it contains 350 recipes for both hungry families and for discriminating guests. The dishes can be prepared quickly and easily, and I guarantee they are delicious.

Luciano Pavarotti said, “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

But there’s no need to spend hours preparing meals. Through my world travels, I’ve found that nearly every cuisine offers some delicious dishes that are quick to prepare. And that has been the inspiration for this book. You’ll be astonished at what’s possible. In just 15 minutes you could be feasting on traditional favorites such as Modern Mom’s Chicken Noodle Soup or on international dishes such as Soba Noodle and Steak Salad or Greek Snapper with Feta Cheese.

Bookmark my website and plan to visit often. Every Friday, I’ll post new entries, including recipes from The Complete 15-Minute Gourmetcookbook. I’ll also share my favorite tips for 15-Minute cooking at its best. And on my Travel Scrapbook page, I’ll post photos of my travels. I especially enjoy visiting food markets, and soon you’ll see one of my favorites in Venice, Italy.

This weekend, enjoy Jamaican Chicken with Black Beans, one of my favorite recipes from The Complete 15-Minute Gourmet.The inspiration is Caribbean, but it’s colorful, aromatic, and just perfect for serving your family on a cool fall evening.

Makes 4 servings

Spices have played an important role in the history of the Caribbean islands beginning with Columbus, who came looking for spices when he sailed from Spain. Allspice, also known as Jamaican pepper, comes from a berry that grows on the indigenous pimento tree. Serve this aromatic dish with basmati rice for a wholesome meal the whole family will enjoy.

• 1 tablespoon olive oil
• 12 ounces skinless, boneless chicken breasts, cut into 1-inch squares
• 1 cup finely chopped onion
• 2 teaspoons curry powder
• 1 1/2 teaspoons minced garlic
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1 tablespoon finely chopped fresh thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon pepper, or to taste
• Salt to taste
• Coarsely chopped fresh cilantro for garnish

Heat the oil in a large sauté pan over medium-high heat. Add the chicken, onion, curry powder, and garlic; cook, stirring occasionally, for 5 minutes or until the chicken is thoroughly cooked and the onions are tender.

Stir in the remaining ingredients. Reduce the heat to low; cover and simmer for 5 minutes or until heated through.

Garnish the servings with cilantro.

Recipe from The Complete 15-Minute Gourmet by Paulette Mitchell.

Nancy Bundt Photography

Spices are aromatic seasonings obtained from the bark, buds, fruit, roots, seeds, or stems of various plants.  Many are sold in both whole and ground forms.  After grinding, spices quickly lose their aroma and flavor, so buy them in small quantities.  Whole spices can be ground as needed.

Store spices in airtight containers in a cool, dark place.  Whole spices will retain their flavors for up to 1 year, ground spices for only 6 months.  It’s a good idea to date spice containers when you buy them.