Balsamic Cream Chicken

I'm not one to use a bunch of cream and butter, but once in a while it's just necessary to a recipe.  A little butter and a little cream go a long way to create a good dish.  There is nothing wrong with a little fat; it's way better than using a fat free ingredient that is full of sugar.   I initially had this dish at a local bistro.  I asked what the main ingredients were and then went home and created my own version.  I really like it and it's definitely a keeper in the recipe repertoire.  I use a good quality stock and balsamic glaze, both of which make for a really rich recipe. 

I serve this dish with whole wheat capellini or angel hair pasta that has been tossed with warm diced tomatoes and chopped tarragon or Mexican marigold.  Sauteed spinach on the side is really good too.  Honestly, you must serve it with the tomatoes and tarragon.  It just adds an element that is too good to pass up. 

Recipe:

2 boneless skinless chicken breasts, pounded to even thickness and cut in half
Flour
Olive oil
1 shallot (about 2 T.) finely chopped
1 T. butter
1-1/4 cup chicken stock*
Balsamic glaze
2 T. cream

Whole wheat angel hair or cappelini pasta
1 cup chopped fresh tomatoes
2-3 T. chopped fresh tarragon or Mexican marigold

Pound breasts to even thickness.  Coat breasts in flour and saute in olive oil for about five minutes.  Flip and cook another 4-5 minutes.  Remove chicken to a plate and set aside.

In the same pan, melt a tablespoon of butter and saute 2 T. finely chopped shallot.  Sprinkle with about 1-2 T. flour.  Whisk to a paste and then add the chicken stock.  Cook for a few minutes and then add the balsamic glaze.  Just add as much as it takes to make the sauce taste great, about 1/2-1 tablespoon.  Add 2-3 T. cream and  then add the breasts to the sauce. 

Meanwhile, cook the pasta.  Chop a big tomato and heat over medium high heat for about a minute.  Add chopped tarragon or Mexican Marigold and mix well.  Serve chicken topped with cream sauce with pasta topped with tomatoes on the side.

*I use the concentrated stock to make the broth.  One fourth of the concentrated stock mixed with one cup boiling water makes an awesome stock....definitely better than ordinary broth. 

Feta Potato Salad

I went to a cooking class at Central Market and Nancy Marr made a great potato salad that didn't have any mayonnaise.  Instead, she used goat cheese.  I decided to change it up a bit and use feta.  I also saved the little bit of bacon fat and poured that on the hot potatoes.  Yeah, not exactly Helen-ish but it sure tasted good!  I loved when I was telling Cindy at work about how I poured the bacon grease on the hot, cooked potatoes.  She said, "Helen, that is so unlike you!"  Yeah, but sometimes you have to sacrifice for the greater good!

2+ pounds small potatoes, boiled*

1 large shallot, finely diced (or 1 bunch chives)

1-2 stalks celery, finely diced

2-3 T. fresh herbs (parsley, tarragon, dill, etc.), minced

1 T. Dijon mustard

2 T. white wine or Champagne vinegar

2 T. olive oil

3 slices bacon, small diced and cooked (reserve fat)

½ lemon, juiced

4 oz. feta, packed in water, crumbled

Boil potatoes as directed below.  Reserve 2 T. of the starchy potato water.  Mix the water with the mustard and vinegar.  Add 1-2 T. olive oil and whisk to emulsify.  Cut potatoes into quarters, put in a bowl and add bacon and grease (drain the grease if this freaks you out, but you lose a lot of flavor).  Add the celery, shallot or chives, and herbs.  Add the oil mixture and squeeze of lemon juice.  Mix in feta and serve.

*I boil the potatoes in salted water just until they are knife tender (in other words, not quite cooked).  Then I drain them in a colander and I put the colander on top of the pot.  I cover that with a dish towel and let them steam for about 10 minutes.  Perfect boiled potatoes every time!

Great Cornbread!

I love cornbread and I have a really basic, simple recipe for good cornbread.  One thing that is a must is a cast iron skillet.  I only have a small one so I actually half this recipe.  My skillet makes about six slices so that's perfect for me and Stuart.  I like this recipe because it uses only corn meal and no flour.  That makes it a whole grain bread, which is a good thing.  I also substitute Kefir for buttermilk since I drink Kefir everyday, and I think it's better for you than buttermilk.

2 eggs

2 cups buttermilk or Kefir

2 cups cornmeal

1 t. salt                      

1 t. soda

2 t. baking powder

2 T. melted butter

Preheat oven to 475°.  Grease a 9-10 inch cast iron skillet with butter and heat in oven for 6-7 minutes.

Combine dry ingredients in a bowl.  In a separate bowl, beat eggs.  Add buttermilk or kefir.  Add dry ingredients and combine well.  Stir in melted butter.

Pour batter into the hot skillet.  Bake 20-25 minutes.

Since I make half this recipe for my small cast iron skillet, I only bake my cornbread for 15 minutes.  

Chimichurri Sauce

Chimichurri sauce is an excellent marinade and sauce for any meat.  It's very popular in Argentina and other South American countries.  Typically it's made with just parsley, garlic, oregano and a few other ingredients.  I spiced it up by making it a little Asian.  I usually use about a 1/3 of it for marinating and the rest to serve as a sauce on the side.  It's especially good with pork tenderloin and chicken....basically, any lean meat.

The recipe is super simple, especially if you have a food processor:

1 bunch cilantro, tough stems removed

1 bunch Italian parsley, tough stems removed

4 cloves garlic, peeled and smashed

2 tablespoons fresh ginger root, peeled and coarsely chopped

4 green onions (root tips and tough green ends removed) 

4 tablespoons rice wine vinegar

3 tablespoons fresh squeezed lime juice

2 tablespoons sesame oil

1/2 to 3/4 cup canola oil

3 tablespoons pineapple juice 

2 teaspoons Asian hot chili sauce, or more to taste

Salt to taste

Put ingredients in food processor and blend.

CousCous with Pine Nuts and Cranberries

This is a super easy and tasty side dish.  You can change it up by adding whatever you like.  I used a combination of dried cranberries and cherries in this one cause I only had a little of each left in the pantry.  The pine nuts need to be lightly toasted, which means just heat a non-stick skillet to about medium heat and add the nuts.  Stir them around and remove when they start looking toasted, not burned!  They are easy to burn so don't leave them alone.



1 cup couscous (I use whole wheat)

1-1/2 cups chicken or vegetable stock*

3 T. olive oil (divided)

2 cloves garlic, minced

Zest from one lemon

3 lemons, juiced

½ cup dried cranberries, roughly chopped

¼-½ cup pine nuts, lightly toasted

½ cup fresh basil, chopped

¼ cup fresh mint, chopped

Heat about 1 T. olive oil in a skillet and add the couscous.  Cook, stirring frequently, until lightly toasted (about 5-6 minutes).  Add the minced garlic about 30 seconds before the couscous is done.

In a sauce pan, bring broth and juice of two lemons to a boil.  Add toasted couscous and garlic to broth mixture, cover, and remove from heat.  Let stand five minutes and then uncover and fluff with a fork.

Put couscous in a bowl and add remaining lemon juice, zest, and 2 T. olive oil.  Season with salt if necessary.  Allow to cool, fluffing occasionally with a fork.

Add cranberries, nuts, and fresh herbs when couscous has cooled.  Best served cold but can be serve at room temperature.

*I use water and 1 t. Better Than Bouillon

Panko Crusted Chicken Breasts

Last night's dinner was soooo good.  I made my Salsa Verde earlier in the day and then for dinner I made Panko Crusted Chicken that we topped with the salsa.  On the side was some romaine, avocado, and colorful tomatoes topped with a little fresh lime juice.  A really satisfying dinner!

The recipe for my salsa has already been posted:  http://henshammock.blogspot.com/2011/03/salsa-verde.html

Panko Crusted Chicken
2 boneless chicken breast halves
1 egg
1 T. water
Salt and pepper
Little cumin, oregano, and coriander (or whatever spices you like)
Panko bread crumbs
1/2 lime

Put chicken breasts into a Ziploc bag and pound until even in thickness.  Pound them gently and only flatten the part that is thickest. 

In a shallow bowl, beat the egg, water, and spices.  I used cumin, oregano, and coriander because it went well with the salsa.  Feel free to use whatever spices you like best.

Put the Panko bread crumbs in a separate bowl.

Dip the chicken into the egg mixture and then the Panko mixture.  Saute in olive oil over medium high heat.  Cook until the chicken is a golden brown, about 4-5 minutes and then flip and cook another 2 or so minutes on the other side.

Transfer chicken to a foil-lined baking sheet and bake for about 12-15 minutes at 375 degrees.  Finish with a squeeze of lime over each breast.

Naan Pizza

I love using whole wheat Naan bread for making pizzas.  You can use any toppings you like.  For this one I used peppers, baby spinach, and colorful tomatoes.  Here's the finished product:

And here's the recipe:

2 Whole Wheat Naan
1/2 each sliced red and yellow peppers
Handful of baby spinach
Sliced tomatoes
Cheese of your choosing
Pizza or Marinara Sauce

Saute peppers in olive oil for about 5 minutes.  Add baby spinach and saute another minute.  Season with salt and pepper.  Remove from heat and let cool.

Line a baking sheet with foil and then spray the foil with cooking spray (or use that non-stick foil they sell now).  Place the Naan on the foil, spread the sauce over the Naan, and then top with cheese.  Top with the veggies and then sliced tomatoes.

Bake in a preheated 425 degree oven for about 12 minutes or until cheese is starting to brown.

Quinoa Salad

This is probably my favorite quinoa salad and it's a lot like tabbouleh.  Think color when making it.  If you have red tomatoes, use yellow or orange peppers.  If you have orange tomatoes (and they are great!), use yellow or red peppers. 

1 cup quinoa

1/2 red, yellow or orange bell pepper, small diced or sliced

½ hot house cucumber, small diced, seeds removed

4 green onions, chopped (or use ½ cup chopped red onion)

1 pint cherry or grape tomatoes, cut in half (red and yellow, if available)

4 oz. feta, crumbled (buy good feta packed in brine, not pre-crumbled and definitely not low fat.  Low fat feta has no flavor)

Juice and zest of one lemon

Handful of fresh mint (best), basil, or cilantro

2 T. olive oil
1 T. white balsamic vinegar
1 t. honey
Kosher salt
1-2 garlic cloves, minced

Rinse and drain 1 cup quinoa.  Add quinoa to 2 cups salted water in a saucepan.  Bring to boil.  Cover and simmer about 15-20 minutes until water is absorbed.  Fluff with fork and allow to cool.

In a large bowl, whisk together the oil, vinegar, lemon juice and zest, honey, kosher salt, and garlic.  Add cooled quinoa and stir to combine.  

 

Add the tomatoes and vegetables.  Fold in the crumbled feta and herb of your choice (mint is best!).  Cool completely but remove from fridge about an hour before serving.

What is with the font in this post???  Oh well.
 

Spagetti with Sausage and Beans

I made a variation on my usual spagetti recipe and used sausages and cannellini beans instead of turkey meatballs.  Totally yummy!

1 cups yellow onion, finely diced

1 cup red, yellow or orange pepper, diced

4 cloves garlic, minced

1 chipotle pepper in adobo sauce, seeded and very finely minced

2 cans (28 oz.) whole, peeled tomatoes*, crushed by hand into the sauce pan

1 can (15 oz.) fire-roasted diced tomatoes (I like Muir Glen brand)

3 T. tomato paste

2 t. dried oregano or Italian seasoning

1 T. fennel seeds, crushed

Salt and pepper, to taste

1/2 cup+ fresh basil, chopped
1 can (15 oz.) cannellini beans, rinsed and drained

4-5 Italian sausages, cooked**

Saute onion and peppers until soft.  Add garlic and chipotle and saute one more minute.  Add remaining ingredients except basil.  Simmer an hour or longer.  Add basil and serve on whole wheat spagetti topped with parmesan or asiago cheese.

*Use San Marzano tomatoes if you can find them.

**Cooking sausages:  Cover sausages with cold water; bring to a simmer and cook sausages for about 8 minutes.  Do not boil since this will break the casing.  Remove and coat sausages with oil.  Grill for a few minutes on each side.  Let cool, cut into slices, and add to the sauce during the last 15 minutes of cooking.

Feta with Olives and Oil

This is a yummy little appetizer.  Just crumble some good feta (that means a nice feta that is packed in brine) into a bowl, sprinkle with oregano, some chopped black olives, and good olive oil.  Spoon onto freshly baked baguette (we like whole wheat, of course!) and enjoy.  Use good olive oil that tastes creamy and buttery.  My favorite is Frantoia.

Pulled Pork Sammies

I called mom tonight and she asked me what was for dinner.  I told her Pulled Pork Sammies and Baked Onion Rings.  She really wanted to be here for dinner!  I don't make this a lot cause we don't eat like this a lot, but at least the rings are baked.  The pulled pork is awesome and a real treat.  Here's the recipe:

3-4 pound boneless pork butt (called the butt, but it's actually the piggy's shoulder)

1 cup apple juice
1/2 cup water
Your favorite rub

Sprinkle pork with plenty of rub (see my baby back rib recipe for the rub I like to use).  Refrigerate for at least one day.

Put a small adjustable rack into a large roasting pan.  Spray everything with cooking spray to help with cleanup.  Place pork roast on rack and pour apple juice and water into pan.  Cover with foil or pan lid. 

Bake at 300 degrees for 5 hours.  Uncover and bake another 1/2 hour.  Remove and let cool.

Shred pork into a bowl.  Add a cup or so of the baking liquid and then add your favorite BBQ sauce. 

Serve on buns (I use whole wheat, of course) with pickles (try Wickles Pickles...they rock!!).  Topping with cole slaw is really good too.

Baked Onion Rings

1-1/2 cups cornflakes
½ cup Panko bread crumbs
1 egg, beaten
¼ cup flour (pastry flour is best)
½ cup buttermilk, or Kefir
pinch of cayenne
1 sweet onion (like Vidalia)
Cooking spray

Put cornflakes and Panko in food processor and pulse until completely broken down.  Pour a little of the mixture into a shallow, flat bowl.  You don’t want to put all of the mixture in the bowl because it will get too clumpy from the buttermilk mixture.

In a shallow, flat bowl beat egg, flour and buttermilk (I use Kefir because I drink that every day and I don’t have any use for buttermilk).  Add cayenne.

Peel onion and cut into thick slices.  Separate rings and discard the large outer rings and the small inner rings (save for another dish!).  Honestly, the smaller your sweet onion, the better.  Small rings are easier to deal with and coat better.  It's hard to find small sweet onions though! 

Cover a baking sheet with foil and top with a baking/cooling rack.  Spray the rack with cooking spray. 

Dip the rings one or two at a time in the egg mixture.  Using a fork, remove one ring and let the egg buttermilk mixture drip off.  Drop the ring into the bread crumb bowl and, using a separate fork, push the breadcrumb mixture on to the ring.  Also, take the fork and swirl it around the center of the ring and then flip the ring over and do that again.  This is the best technique I have found to get the rings coated without having the coating turn into a huge clump.

Continue with all the rings and add more breadcrumb mixture as needed.   Put the rings on the rack as you’re done coating.  This is time consuming, but worth it!  At this point, I like to put the rings in the fridge for at least 30 minutes.

Before baking, spray the rings with cooking spray.  Bake in a preheated 450 degree oven for about 15 minutes, or until rings are a nice golden color.  No need to flip them if they're on a rack.

Here is what they look like before cooking:

Really, really good, and no deep frying!

If you want to make more rings, you won't need to increase the wet mixture; just double the cornflake mixture.

Awesome Black Bean Burgers

Stuart and I used a Groupon at Lucy's Surf Place the other day and I had a black bean burger.  It tasted fine but the texture was awful...kind of like refried beans.  I decided to make it perfect and tonight I came pretty close! 

Black Bean Burgers:
1 can (14-15 oz.) black beans, drained, rinsed, and thoroughly dried on paper towels, divided
1/2 cup chopped onion
1 clove garlic, minced
1/2 can green chiles (leftover from the enchilada dish below)
1 handful cilantro, chopped
Juice from one lime
1/2 cup corn (I used frozen and just defrosted it by running water on it)
1/2 t. cumin, 1/8 t. chile powder, salt and pepper to taste

1 egg, slightly beaten
3/4 cup Panko bread crumbs
1/4 cup TVP combined with a little less than 1/4 cup water (let rest for 15 minutes and then fluff with fork)

In a food processor, combine 1/2 of the beans plus the remaining ingredients in the first list.  Pulse until combined well.  Pour into a medium bowl and add the remaining whole beans, egg, Panko and reconstituted TVP.  Form into four hamburger patties and place on a parchment paper lined baking sheet.  Refrigerate for at least an hour.

To cook patties:  Heat a little oil in a skillet.  Cook patties on medium heat for about five minutes on each side.

Serve with chipotle mayonnaise, avocado, tomato, and alfalfa sprouts.  I made baked onion rings as a side and they were awesome!!  Recipe for the rings and the chipotle mayo coming soon!!

Next time I plan on adding about 1/4 cup chopped red bell pepper.  I think that would be a perfect addition of color and crunch.

Note:  We had two leftover burgers which I refrigerated before cooking a few days later.  They definitely did not stay together as well as the original burgers, so I would probably freeze the extra burgers next time.

Pasta with Tomatoes and Tarragon

The tomatoes are so great this time of year.  I've been buying these beauties lately:

I grow Mexican Marigold (known as Texas Tarragon) instead of Tarragon because it just grows better in the crazy Texas heat.  It tastes the same but it's easier to work with because the leaves aren't as delicate.  Last night I combined the tomatoes and the tarragon and made this great light pasta dish:

1-1/2 pints tomatoes, cut into chunks, some smaller and some larger for variety
1-2 cloves garlic, minced
1-2 T. shallot, minced
At least 2 heaping tablespoons fresh chopped tarragon (or Mexican marigold!)
1/4 cup or so Asiago or Parmesan cheese
Olive oil
Salt and pepper
1/2 pound whole wheat capellini or angel hair pasta (reserve pasta water)

Cook pasta in plenty of salted water.  Saute shallot in olive oil over low heat for a couple of minutes.  Add garlic and saute another minute.  Add tomatoes, increase heat, and stir well to coat.  Cook about 2-3 minutes; remove from heat and season with salt and pepper.  Add tarragon.  Using tongs, remove cooked pasta and place directly into the tomato sauce.  Add 1/2 cup or more of pasta water until you have a good consistency.  Transfer to a bowl and top with the cheese.

If you don't have a shallot on hand, just use more garlic.  I don't always have shallot, but I always have garlic!

Black Bean Sweet Potato Enchiladas

Yeah, weird combination for sure, but it was delicious!!!  Absolutely loved this, and it's vegetarian which I love even more.  Stuart, a true carnivore, thought they were great too.  I used my Salsa Verde, which I made the night before.  I used to bake the sweet potatoes but now I cut them in cubes, coat with olive oil, sprinkle with salt and pepper, and then roast in the oven at 400 degrees for about 35 minutes until done.  Makes for a nicer texture for sure.

8 corn tortillas (I like La Tortilla Factory)
1 can (15 oz.) black beans, rinsed and drained
2 cups cooked sweet potatoes (about 2 large)
1 can (4.5 oz) mild green chiles (or 1 large Hatch Anaheim chili, roasted)
1 T. minced pickled jalapeno
1/2 t. cumin
1/4 t. chile powder
salt and pepper
Salsa Verde
2 heaping tablespoons sour cream, crema, or 0% Greek yogurt 
Grated cheese (monterey jack, Mexican blend, Chihuahua, etc.)

In a bowl, combine the sweet potatoes, green chiles, jalapeno, cumin, chile powder, salt and pepper.  Add black beans.

To assemble:

Heat the Salsa Verde.  Turn off heat and add the sour cream or yogurt (I use Fage 0% Greek yogurt).  Microwave the tortillas for about 30 seconds wrapped inside paper towels.  Spoon a little of the salsa into the bottom of a greased baking dish that will hold 8 enchiladas.  Spoon a little more salsa verde into a wide bowl and dip each tortilla into the salsa.  Top each tortilla with 1/8th of the sweet potato bean mixture.  Roll up and put into the baking dish.  Top with the remaining salsa verde and shredded cheese.

Bake at 400 degrees for about 30 minutes until top is brown and bubbly, like the picture.  I serve it with a salad of lettuce, tomatoes, avocado, and a squeeze of lime. 

Salsa Verde

I would never claim to be a great Salsa Verde maker except my girlfriend, Roxy, told me that mine was really good!  She spent a week with me at the house last year and chicken with salsa verde was the first thing I made her.  I had to work until 7:00 that night so she might have just been really hungry, but she told me it was excellent, so I'll just run with that!

1 lb. tomatillos – about 8-9
1 bunch green onions, green part only
1 bunch cilantro
1 T. jalapeno (jarred or canned), more or less to taste
2 cloves garlic, crushed
2 T. olive oil
Salt and pepper to taste
1 t. sugar
Juice of one lime

Peel and rinse tomatillos (they’ll be sticky to the touch).  Simmer tomatillos for 10 minutes until they turn a lighter green.   Put tomatillos and remaining ingredients in food processor and pulse until smooth.  Pour sauce into a pot and simmer for 20 minutes.  Serve hot or cold.

Salmon with Mustard Sauce

This isn't the greatest picture but this was so good.  I made a sauce/glaze of mustards, horseradish, honey, and fresh mint (thank you Bobby Flay).  I grilled the salmon with the glaze on the non-skin side and then added more after it was done.  It was yummy!

2 T. Dijon mustard
1 T. whole grain mustard
1 T. horseradish
2 T. honey
1 T. fresh mint, chopped
Salt and pepper

If you're going to make it ahead of time, leave out the fresh mint until you're ready to use it.

Caprese Grain Salad

This great salad can be made with any grain.   I used Farro, which I like a lot, but nothing beats Quinoa in my book!  Make this when tomatoes and basil are fresh and plentiful!

1 cup farro or quinoa, cooked according to package directions

1 pint cherry or grape tomatoes, cut in half

8-12 oz. fresh small mozzarella balls (bocconcini), cut in half

Handful of basil leaves, chiffonade*

1 T. olive oil

1 T. balsamic vinegar

salt and pepper

Combine grain, tomatoes, and mozzarella.  Whisk together oil, vinegar, basil, salt and pepper.  Add to grain mixture.  Enjoy!

*Chiffonade=Pile the herb leaves on top of each other, roll up like a cigar, and then chop.  Makes little ribbons of herbs.

Roasted Curry Cauliflower

I have never been a big fan of cauliflower but a few weeks ago my friend, Roxy, and I went out for Indian.  Roxy knows her Indian and it was fantastic.  One of the best things we ate was some kind of cauliflower appetizer.  I have no idea what it was exactly but it got me interested in this old veggie.  So, tonight I made roasted cauliflower with tomatoes, cumin and curry.  It was really good and reaffirms my belief that any veggie is good so long as it's roasted in the oven!!

1 head cauliflower, cut into florets
1 pint tomatoes
2 cloves garlic, minced
salt and pepper
1 t. cumin
1/2 t. curry
juice of 1/2 lemon
2 T. chopped cilantro

Put cauliflower florets and tomatoes into a big bowl.  Drizzle with olive oil to coat.  Season with salt, pepper, cumin and curry.  Add garlic and stir to combine.  Put on a foil-lined baking sheet and bake at 450 degrees for about 20-25 minutes.  Remove from oven and squeeze lemon juice over veggies.  Sprinkle with cilantro and serve.

Stuffed Pasta with Fresh Tomato Sauce

This is one of our favorites and is so super easy.  I usually buy stuffed ravioli or tortellini at Costco and have it on hand in the freezer.  Costco also sells beautiful hydroponically grown Campari tomatoes that I love to use in this recipe.  I add a little Mascarpone cheese if I happen to have it around as it makes the sauce nice and creamy.

1 shallot, finely chopped (about 2 T.)

3 cups fresh tomatoes*, seeded and diced

¼+ cup pasta water

Heaping tablespoon of Mascarpone cheese

1/4 cup fresh basil, chopped

Kosher or sea salt and fresh ground pepper

Freshly grated Parmesan

Cook pasta according to package directions.  Reserve some of the pasta water. 

Sauté shallot over medium heat in olive oil for a minute or two.  Turn up the heat and add the tomatoes.  Sauté for about 5 minutes.  Season with salt and pepper.  Add the pasta water and continue cooking about 5 minutes.  Add the cooked pasta to the sauce.  Turn off the heat and add the Mascarpone and fresh basil. 

Especially good with fresh stuffed tortellini or ravioli.

*Use whatever tomatoes are in season.  Cut tomatoes in half and squeeze out seeds before cutting.

Kale Chips

The other day at work Libby noticed that we got new chips...they were kale chips, so, of course, we had to open them up and try them.  Our job is tough but we do our best!  The chips were really tasty but there was only a handful of in the bag and it was $6!  Sorry, but I don't pay $6 for a handful of chips, kale or no kale.

I told Libby I would try and make kale chips myself, so that's what I did today.  And???  They were awesome!  I think Stuart thought I was crazy when I told him they were kale chips but he sure didn't mind eating them.  He said, "What could be bad...they are crunchy and salty."  But, unlike potato chips, kale chips are actually good for you.  I called Libby and told her to come over but she wasn't home.  That's a good thing cause we had those puppies polished off in no time, especially because I offered some our neighbor, Mary, who ended up scarfing them down and getting green kale crumbs all over her!

I used organic kale cause I think that's pretty important for greens.  The most important thing, though, is to get the kale really, really dry.  This is where the good old salad spinner comes in handy.  I plan on playing with the recipe to see if a lower heat/longer cooking time will be better.  Just keep an eye on them while they're cooking.  The minute they crisp up is when you need to take them out of the oven; any longer and they start turning brown and getting bitter.

This is how much kale I got from one bunch.  It doesn't look like much but it filled two cookie sheets and made a bowl of chips.

As a long-ago friend of Stuart's used to say:  Get your snack-upon!

1 bunch organic kale, leaves removed from stems, rinsed and dried thoroughly
3 T. olive oil
1 T. vinegar (I used champagne but I think I'll try apple cider vinegar next time)
1 t. salt+more sprinkled on top once the chips are out of the oven, if needed

Whisk the oil, vinegar and salt in a salad bowl.  Swirl the oil mixture around to coat the edges of the bowl.  Put dried kale into the bowl and toss.  Make sure the leaves are well coated.

Place leaves in a single layer on two parchment-lined cookie sheets.  Bake in a 400 degree oven for about 10-12 minutes.  Keep an eye on them since all ovens vary!

BLT's

Okay, I know it seems weird to post a picture of BLT's...nobody needs a recipe for sure.  But, I am posting it because Stuart likes to say, "We never get to eat bacon."  Well, you're wrong cause every year or so we get to eat bacon!   So, this picture is for Stuart, for when he wants bacon, and I'll remind him of it whenever he asks!  Bad Helen....

Madras Curry Shrimp and Quinoa

Quinoa again?  Yes!  Get over it, I like quinoa!  This recipe was a collaboration at work.  It started with Michelle demoing Robert Rothschild Zesty Madras Curry Sauce.  She made it with chicken and it was really good.  The sauce was buy one, get one free, so I really couldn't pass it up.  But, I wanted to make something with shrimp and I wanted more veggies involved.

After running a few ideas past Michelle, who, by the way, is an incredible cook, I talked to David, who gave me the great suggestion of using yogurt to chill the heat.  Then I talked to Linda and we ran through veggies to use.  She suggested using cauliflower, which I agree with but did not do, but will next time.  I ended up using Japanese eggplant, which are smaller than regular eggplant, red pepper, and carrot.  It ended up tasting great and we really enjoyed our dinner!  So, here's the recipe:

1 lb. shrimp, peeled and deveined
1 bottle Robert Rothschild Zesty Madras Curry Sauce
1/2 red bell pepper, diced
2 small Japanese eggplant, diced
1 carrot, sliced
1 (15 oz.) can Garbanzo beans, drained and rinsed
1 container (6 oz.) fat free Greek yogurt
1/2-3/4 cup chopped cilantro
Olive oil

1 cup quinoa+2 cups water=Bring to boil and then simmer for about 15 minutes until done.

Heat olive oil and saute veggies about 5-7 minutes.  Add beans and shrimp and saute about 2 minutes.  Add the curry sauce and heat for about 1-2 minutes.  Add yogurt and cilantro.

Serve on top of hot quinoa.  Easy!

Antipasto Platter

A few weeks ago I invited our friend and neighbor, Rob, over for appetizers and wine.  I made this antipasto platter and it was awesome!!  The first thing Rob said when he saw the platter was, "Did you take a picture?"  Well, yeah, of course we took a picture! 

There was an absolute ton of meat, cheese and other goodies.  We snacked all night long and it went beyond appetizer and became our dinner.  I  bought different meats, like salami, sopresattas, ham, etc., and a couple of cheeses (fontina and havarti on this platter).  Then I added dolmas (stuffed grape leaves...yum!!), pickles, olives, roasted tomatoes, marinated artichoke hearts, and some other goodies. 

It's the best appetizer ever cause you can put together anything you like.  And, it's beautiful!  Serve with some good crusty bread.  Winner!

Spinach Egg Soup

This soup is super easy.  (Get it, soup/super...I crack myself up!).  There are only four ingredients:

4 cups chicken broth

2 cups fresh baby spinach, roughly chopped

1 t. sesame oil

2 eggs, beaten

Heat chicken broth to boiling.  Add chopped spinach and allow to wilt.  Season with sesame oil.  Rapidly stir in egg and cook for about a minute.  Add salt only if you are using low-sodium broth. 

That's it!

Orange Glazed Pork Chops

I decided to use my Orange Glazed Chicken recipe and substitute pork chops instead.  Stuart and I both liked it better than the chicken thighs.  I used thick chops (1-3/4", yes, I got out a ruler and measured them!) and the baking time was exactly the same as the chicken recipe.  Thinner chops will take much less time...just cook them to an internal temperature of 150-155 degrees.

Stuffed Portobello Mushrooms

I had a couple of Italian sausages I needed to use so I decided to make stuffed Portobellos.  I figured Stuart would hate it cause mushrooms aren't his favorite, but he loved them!  I had an extra orange bell pepper that needed to be used so I roasted it for this recipe.  The way I roast my peppers is I just cut them in half and remove the seeds and membrane, brush them with oil, and then throw them on the grill until they start to get black.  Then I put them on a plate and cover with plastic wrap.  After about 10 minutes they cool down and you can just pull the skin right off.  Much, much better than those watery ones out of a jar.

Anyway, the mushrooms weren't the prettiest things to look at but they sure were good!  Here's the recipe:

Olive oil

2 Italian sausages, casings removed

2 cloves garlic, minced

1 cup low-fat ricotta

1 tablespoon freshly chopped thyme leaves, or 1 t. dried

1 tablespoon fresh chopped oregano leaves, or 1 t. dried

3/4 cup Panko bread crumbs

1/2 cup crumbled Gorgonzola

1/2 cup grated Asiago or Parmesan

Salt and pepper to taste

4 large Portobello mushrooms, wiped clean, stems and gills removed*

1 roasted red, yellow or orange pepper, optional

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the sausage and cook, stirring frequently, until broken up into pieces and cooked through, about 5 minutes.   Add the garlic and cook for 1 minute. Remove the pan from the heat and drain fat. Stir in the ricotta,  thyme, oregano, bread crumbs, Gorgonzola, and asiago (reserving some for the top).  Season with salt and pepper.

Brush the mushrooms on both sides with olive oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 5 minutes until tender. Fill each mushroom with the sausage mixture.  If using, cut the roasted pepper into strips and place on top of the mushroom mixture.  Top with Asiago.  Put the mushrooms on a foil-lined baking sheet and broil for a minute or two until the cheese melts.

*Use a spoon to scrape out as much of the gills as possible without tearing the mushroom.

Baby Back Ribs

My friend and fellow Foodie, Libby, got ribs on sale today at Central Market.  Libby never met a sale she didn't love!  This is the most awesome rib recipe cause the meat just falls off the bone.  Squirrel Friend, you'll need lots of napkins!

The Rub:  Stonewall Kitchen Chicken and Pork Rub + a sprinkle of Cayenne Pepper (or use whatever you like).

Cut the racks in half and sprinkle the meat side only with the spices.  Place in heavy foil packets, rolling the top and sides to close.  Refrigerate overnight.

Put rib packets on a foil-lined baking sheet.  Open one end of each foil packet and pour in 1 cup (just estimate) unfiltered apple juice*. 

Bake at 250° for 2-1/2 hours.  Let the ribs rest in the foil packets for about 15 minutes.  Remove ribs and coat the meat side with BBQ sauce.  Grill for about 5-10 minutes until sauce is browned.  Coat other side with sauce.  Flip over and re-apply more BBQ sauce to the meat side.  Grill another 5 minutes.

*The juice should contain nothing but pressed apples, preferably organic as they use a lot of pesticides on apples.

So good!!!

Spagetti with Turkey Meatballs

Last night I made Spagetti with Turkey Meatballs.  This recipe is long but very simple, and best of all, it tastes great!  I usually don't like ground turkey but these meatballs are yummy, and definitely healthier than my old spagetti recipe.

Meatballs:

1 cup onion, diced

2 cloves garlic, minced

1 lb.+ ground turkey (white and dark meat combined) 

1 egg, slightly beaten

1/2 cup grated parmesan or Asiago cheese

2/3 cup low fat ricotta

3/4 cup breadcrumbs (I use panko)

2 t. Mexican oregano or Italian seasoning (I use Anna's Herbs) 

1/4 cup Italian flat leaf parsley, finely chopped

1 T. fennel seeds

Sauce:

2 cups yellow onion, finely diced

4 cloves garlic, minced

1 chipotle pepper in adobo sauce, seeded and very finely minced

2 cans (28 oz.) whole, peeled tomatoes*, crushed by hand into the sauce pan

1 can (28 oz.) fire-roasted crushed tomatoes (I like Muir Glen brand)

3 T. tomato paste

1 T. dried Mexican oregano or Italian seasoning

Salt and pepper, to taste

1/2 cup+ fresh basil, chiffonade

Grated Parmesan or Asiago cheese

Using Less Pots:  Saute the onions, garlic, and fennel seeds first and then take out enough for the meatballs before you make the sauce.  It's fine that there are fennel seeds in the sauce.  If not, follow these directions:

For the meatballs, sauté the onion in olive oil for 5-6 minutes.  Add garlic and fennel seeds and sauté another minute.  Set aside and let cool.  Mix all ingredients for the meatballs in a large bowl.  Don’t worry about measuring…just eyeball the breadcrumbs, ricotta, etc.  Line baking sheets with foil and coat with cooking spray.  Form mixture into slightly larger than golf-ball sized meatballs.  You should end up with about 15-20 depending on size and how much turkey you have.  Refrigerate for about one hour.

For the sauce, heat olive oil in a large pot.  Add onions and sauté about 5 minutes.  Reduce heat and add garlic and chipotle; sauté another minute.  Season with oregano, salt and pepper.  Add whole tomatoes, breaking them up by hand before adding to the pan.  Add crushed tomatoes and paste.  Season again with salt and pepper.  Add remaining ingredients except basil.

Bring to a boil and then reduce to a slow simmer.  Simmer at least one hour.  Add water (about ½ cup at a time) as you simmer, if necessary.  I usually end up adding a couple of cups of water.  Add the fresh basil to the sauce just before the meatballs are ready.

Meanwhile, cook the meatballs:

Preheat oven to 425°.  Bake the meatballs on the baking sheet for about 15 minutes.  Remove and add immediately to the simmering sauce.  Simmer about 15 minutes, while you cook the pasta and bake the garlic bread.

Spoon meatball sauce on top of cooked spaghetti. Serve topped with fresh Parmesan or Asiago cheese, garlic bread and salad.

*If possible, use San Marzano tomatoes from Italy.  There will be a large basil leaf or two in the cans.  I don't use these.  Want to know why there is a basil leaf in the can?  Because the import tariff for canned tomatoes is more than for canned tomato sauce.  The basil leaf makes it a "sauce".  Useless Foodie Fact!