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Chicken Korma

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Chicken KormaR

Love it or hate it.  When it comes to Indian food I find that people are in one of those two categories.  Rarely is someone on the fence.  I happen to love it.  I wouldn’t say I have it often, but I do really enjoy it.  Sometimes I even crave it.

For years I’ve wanted to try making an Indian dish at home.  A whole dish.  Not just a side dish like my spinach and chick pea curry.  Not sure what the hold up was, but the wait is now over!  I tried my first Indian dish the other night and we absolutely loved it!!  I get so happy when a new meal turns out spectacular.

I adapted this recipe from Jamie Oliver.  Those Brits sure know their Indian food so I thought I’d give this one a spin.  The chick peas, cilantro and almonds give this Chicken Korma so much flavor and great texture.  And the coconut milk.  Oh the coconut milk.  It really brings the entire dish together, giving that silky, creamy texture.

Surprisingly, this entire meal took very little time.  Everything takes place in one skillet so there is not alot of cleanup, and who doesn’t love that?!

If you haven’t tried cooking any type of Indian dish before, you will have to purchase a few new ingredients from the store.  Don’t let that dissuade you from giving this a try.  The ingriedients are rather common and should be easily found.  I’m pretty sure everyone has seen or used coconut milk before.  The other new ingredient was the mild curry paste.  This is the one I used…

I will, without a doubt, continue to make this Chicken Korma recipe.  Sparingly, though.  This is not a low fat dish, just look at the fat content in the coconut milk and you might fall off your chair.  Everything in moderation.

So…love it or hate it…which category are you in?

Here’s what you will need to serve 4-5 people….

Recipe

1 3/4 pounds chicken breasts, cut into large dice

2 medium onions, chopped

1 green chile, most seeds and ribs removed, minced

2″ piece of ginger, peeled and minced

1/2 cup cilantro, chopped

15 oz can chick peas, drained and rinsed

1 tbsp vegetable oil

1 tbsp butter

1/2 cup mild curry paste

14 oz can coconut milk

7 oz water

1/4 cup sliced almonds

basmati rice

Method

Prepare basmati rice according to package.

Meanwhile,, heat 1 tablespoon butter and 1 tablespoon oil over medium heat in a large skillet.  Add onions, chile and ginger.  Saute until onions are translucent, roughly 8-10 minutes.  Add the chopped cilantro and stir.  Add chicken to the skillet and cook for a few minutes, turning the pieces over to allow both sides to lightly brown.  After about 4 minutes add the curry paste, coconut milk, chick peas and half the sliced almonds.  Fill up half of the empty can of coconut milk with water and add to the skillet.  Stir to combine all ingredients.  Bring to a boil.  Reduce heat and simmer for approximately 30 minutes.  Add a touch more water if necessary.

Serve over basmati rice.

 

Chicken Korma
 
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Ingredients
  • 1¾ pounds chicken breasts, cut into large dice
  • 2 medium onions, chopped
  • 1 green chile, most seeds and ribs removed, minced
  • 2" piece of ginger, peeled and minced
  • ½ cup cilantro, chopped
  • 15 oz can chick peas, drained and rinsed
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • ½ cup mild curry paste
  • 14 oz can coconut milk
  • 7 oz water
  • ¼ cup sliced almonds
  • basmati rice
Method
  1. Prepare basmati rice according to package.
  2. Meanwhile,, heat 1 tablespoon butter and 1 tablespoon oil over medium heat in a large skillet.  Add onions, chile and ginger.  Saute until onions are translucent, roughly 8-10 minutes.  Add the chopped cilantro and stir.  Add chicken to the skillet and cook for a few minutes, turning the pieces over to allow both sides to lightly brown.  After about 4 minutes add the curry paste, coconut milk, chick peas and half the sliced almonds.  Fill up half of the empty can of coconut milk with water and add to the skillet.  Stir to combine all ingredients.  Bring to a boil.  Reduce heat and simmer for approximately 30 minutes.  Add a touch more water if necessary.
  3. Serve over basmati rice.

Stuffed Mushrooms

by

LineupR

I can hardly believe Thanksgiving is here already!  Shocking how time flies; one minute you are applying sunscreen, then next you are planning Thanksgiving dinner.  Sort of.  Anyway, I’ve got myself a new favorite side dish, one that would be perfect on any Thanksgiving table.  Stuffed mushrooms!

One word sufficiently describes these babies.  Superb.  Truly, they are delicious.  My fiance actually rolled his eyes back into his head during his first bite.  They are that good.

I saw Ina make these the other day and just had to try them.  She never disappoints!  I made a few slight changes to her recipe (added thyme, decreased amount of mascarpone).  Very yummy and very hearty.  A few big stuffed mushrooms can hold their own for a light lunch, for sure.

One of my favorite things about these mushrooms is that you can make them ahead.  Stuff them, put them in a baking dish, cover and keep in the fridge until ready to bake.  Or, store the filling in the fridge and just stuff the mushrooms as needed and pop in the oven.  Works really well during the week when you are short on time and energy and need just a little something to go with that piece of chicken or steak.

If you think your turkey can stand not being the center of attention this Thanksgiving, go ahead and give these mushrooms a try.  You won’t be disappointed.

Here’s what you will need to make approximately 25 medium/large stuffed mushrooms…

Recipe

25 medium/large white mushrooms, cleaned

3/4 pound sausage (remove from casing)

4-5 scallions, chopped

2 large cloves garlic, minced

2/3 cup panko (bread crumbs)

3 oz mascarpone (roughly 1/3 of a container)

1/3 cup parmigiano reggiano

1/2 cup chopped parsley

1 tbsp chopped thyme

2.5 tbsp marsala

3 tbsp olive oil

salt & pepper

Method

Preheat oven to 375 degrees.  Remove stems from mushrooms and reserve.  Clean mushroom caps with a damp paper towel, put in a large bowl.  Add marsala and 3 tbsp olive oil and mix to coat all mushrooms.  Put aside.

In a large skillet add a few tablespoons of olive oil, when hot add sausage and cook until just browned, breaking up with the back of a wooden spoon.  Meanwhile, chop mushroom stems and then add to the sausage.  Add scallions, garlic and panko and thyme.  Mix to combine and cook for about 5-7 minutes.  Turn off the heat, add mascarpone, parmigiano cheese, parsley and salt & pepper to taste.  Mix well until the mascarpone has fully melted into the sausage mixture.  Allow to cool slightly.

Now comes the time to stuff these guys.  Be careful, the mushrooms will be somewhat slippery to handle due to the marsala and olive oil.  Just take your time.  Stuff each mushroom well, mounding the tops with the delicious filling.  Pack the filling down slightly.  Place each stuffed mushroom in the baking dish.  Pop in the oven, uncovered, and bake for approximately 40 minutes.  As an added touch, I sometimes like to turn the broiler on for a minute or two towards the end of the cooking time.  This helps to brown the tops nicely, creating a bit of a an extra crunch on top.  If you do this, do not leave the stove, watch it carefully.  One or two minutes is enough, you don’t want to burn them!

Have I mentioned how delicious these are?

HeadOfLineR

 

Stuffed Mushrooms
 
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Ingredients
  • 25 medium/large white mushrooms, cleaned
  • ¾ pound sausage (remove from casing)
  • 4-5 scallions, chopped
  • 2 large cloves garlic, minced
  • ⅔ cup panko (bread crumbs)
  • 3 oz mascarpone (roughly ⅓ of a container)
  • ⅓ cup parmigiano reggiano
  • ½ cup chopped parsley
  • 1 tbsp chopped thyme
  • 2.5 tbsp marsala
  • 3 tbsp olive oil
  • salt & pepper
Method
  1. Preheat oven to 375 degrees.  Remove stems from mushrooms and reserve.  Clean mushroom caps with a damp paper towel, put in a large bowl.  Add marsala and 3 tbsp olive oil and mix to coat all mushrooms.  Put aside.
  2. In a large skillet add a few tablespoons of olive oil, when hot add sausage and cook until just browned, breaking up with the back of a wooden spoon.  Meanwhile, chop mushroom stems and then add to the sausage.  Add scallions, garlic and panko and thyme.  Mix to combine and cook for about 5-7 minutes.  Turn off the heat, add mascarpone, parmigiano cheese, parsley and salt & pepper to taste.  Mix well until the mascarpone has fully melted into the sausage mixture.  Allow to cool slightly.
  3. Now comes the time to stuff these guys.  Be careful, the mushrooms will be somewhat slippery to handle due to the marsala and olive oil.  Just take your time.  Stuff each mushroom well, mounding the tops with the delicious filling.  Pack the filling down slightly.  Place each stuffed mushroom in the baking dish.  Pop in the oven, uncovered, and bake for approximately 40 minutes.  As an added touch, I sometimes like to turn the broiler on for a minute or two towards the end of the cooking time.  This helps to brown the tops nicely, creating a bit of a an extra crunch on top.  If you do this, do not leave the stove, watch it carefully.  One or two minutes is enough, you don't want to burn them!

Taco Lettuce Cups

by

Taco2

We’ve been trying to cut back on our carb intake lately (brief stint on South Beach).  Just to be completely clear, it has not been fun.  Not fun at all.  I really like carbs!!   Eliminating them from meals is….difficult.  Take something as simple as a taco.  Can’t have the taco.  Now what?!  Lettuce leaves have never played such an important role in cooking.

I did some searching around on the web for carb free meals and phase one South Beach meals.  I came across some interesting ideas.  One of which was this taco, using lettuce as a vessel to hold the taco filling.  Genius.  I love using Boston lettuce for this, the leaves act as perfect little cups.  I serve the tacos with salsa and guacamole.  You can certainly use any toppings you like!

I have to say, I really like this meal.  Even in the lettuce cup!  But I’ll tell you what I love most… the leftovers!  (Yes, again with the leftovers.)  I use the taco filling in an omelette for breakfast.  Super genius.  It’s SO delicious.  I spread guacamole over the top and I swear it’s almost as if I’m eating a burrito, but in an egg!

So, if you are trying to cut back (or cut out) carbs give this recipe a try and be sure to make an omelette with the leftovers, if there are any.

Here’s what you will need to serve 4 people…

Recipe

2 pounds ground pork (or turkey, or sirloin)

1 medium onion, chopped

2 cloves garlic, minced

1 large jalapeno, minced very fine

2-3 large plum tomatoes, diced

1/4 tsp red pepper flakes

1-2 tbsp chili powder (start off with one and add to suit your taste)

1.5 tsp ground cumin

1.5 tsp ground coriander

1/4 tsp cayenne

1/4 tsp paprika

1/3 cup (plus 2 tbsp) fresh cilantro, chopped

1-2 tbsp lime juice

Boston lettuce (one head)

Method

In a large skillet saute the onion and red pepper flakes in some olive oil for about 3 minutes.  Add jalapeno and diced tomatoes, saute for another 3 minutes.  Slide the onion mixture to the side of the skillet and add the chop meat, breaking up the meat.  If you are using sirloin you will probably need to drain out some of the fat in the skillet.  Using turkey and/or lean pork doesn’t yield as much fat.

To the meat mixture add the fresh cilantro, cumin, coriander, cayenne and paprika.  Mix around and cook until slightly browned and cooked through.  Once cooked, turn off flame and add remaining 2 tbsp of fresh cilantro and lime juice.

Meanwhile, remove any outer/damaged leaves from the head of lettuce and discard.  Carefully break inner leaves away from the head and rinse and pat dry.  Personally, I prefer using the inner leaves that are smaller, they are more sturdy and therefore much less messy.

Arrange lettuce cups on a platter and fill with taco mixture.  Give a good dollop of salsa and guacamole to each one and serve.

My inspiration for this meal came from Kayln’s Kitchen http://kalynskitchen.blogspot.com/2009/04/turkey-lettuce-wrap-tacos-with-chiles.html

 

Taco Lettuce Cups
 
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Ingredients
  • 2 pounds ground pork (or turkey, or sirloin)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large jalapeno, minced very fine
  • 2-3 large plum tomatoes, diced
  • ¼ tsp red pepper flakes
  • 1-2 tbsp chili powder (start off with one and add to suit your taste)
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • ¼ tsp cayenne
  • ¼ tsp paprika
  • ⅓ cup (plus 2 tbsp) fresh cilantro, chopped
  • 1-2 tbsp lime juice
  • Boston lettuce (one head)
Method
  1. In a large skillet saute the onion and red pepper flakes in some olive oil for about 3 minutes.  Add jalapeno and diced tomatoes, saute for another 3 minutes.  Slide the onion mixture to the side of the skillet and add the chop meat, breaking up the meat.  If you are using sirloin you will probably need to drain out some of the fat in the skillet.  Using turkey and/or lean pork doesn't yield as much fat.
  2. To the meat mixture add the fresh cilantro, cumin, coriander, cayenne and paprika.  Mix around and cook until slightly browned and cooked through.  Once cooked, turn off flame and add remaining 2 tbsp of fresh cilantro and lime juice.
  3. Meanwhile, remove any outer/damaged leaves from the head of lettuce and discard.  Carefully break inner leaves away from the head and rinse and pat dry.  Personally, I prefer using the inner leaves that are smaller, they are more sturdy and therefore much less messy.
  4. Arrange lettuce cups on a platter and fill with taco mixture.  Give a good dollop of salsa and guacamole to each one and serve.

Chick Pea Salad With Olives

by

ChickPeaSalad2RedBowlR

I just love when a side dish can double as a main dish!  This chick pea salad with olives is yummy and filling, as well as being incredibly healthy for you.  I have taken what could’ve been an ordinary chick pea salad and bumped it up with healthy ingredients such as broccoli and sun dried tomatoes, making this dish interesting and substantial.  All of these flavors blend wonderfully together.

You can certainly used dried beans for this recipe and soak them overnight and then cook them for an hour….but I just didn’t have the time.  You can also substitute different beans in this dish, but I really love chick peas.  I think their texture in this dish is perfection.

This salad holds up great in the fridge for a few days.  Add a sprinkle of olive oil before each subsequent serving to freshen it up and add that mouth-watering shine.

Here’s what you will need to serve 6-8 as a side dish…

Recipe

2 cans chick peas, drained & rinsed

4 cloves garlic, minced

1/4 cup Kalamata olives, pitted and coarsely chopped

1/4 cup green olives, pitted and coarsely chopped

1/4 cup sun dried tomatoes, chopped (can be packed in oil)

1/3 cup chopped scallions, white and light green part

steamed broccoli, 2 large florets (not heads), cut up into very small pieces

1/4 cup red wine vinegar

1/3 cup, plus 1 tbsp  extra virgin olive oil

1 tbsp fresh mint, minced

1.5 tbsp fresh basil, minced

1 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

1 tsp fresh oregano, minced (can use dried)

Salt & Pepper to taste

Method 

Rinse and drain chick peas and place in a large bowl.  Add olives, scallions, sun dried tomatoes and broccoli, mix well.  In a small bowl whisk together red wine vinegar, olive oil and all the herbs.  Pour over chick peas and mix until incorporated.  If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.  Allow to sit for 30 minutes to let the flavors blend.  Serve at room temperature.

 

Chick Pea Salad With Olives
 
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Ingredients
  • 2 cans chick peas, drained & rinsed
  • 4 cloves garlic, minced
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • ¼ cup green olives, pitted and coarsely chopped
  • ¼ cup sun dried tomatoes, chopped (can be packed in oil)
  • ⅓ cup chopped scallions, white and light green part
  • steamed broccoli, 2 large florets (not heads), cut up into very small pieces
  • ¼ cup red wine vinegar
  • ⅓ cup, plus 1 tbsp  extra virgin olive oil
  • 1 tbsp fresh mint, minced
  • 1.5 tbsp fresh basil, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh oregano, minced (can use dried)
  • Salt & Pepper to taste
Method
  1. Rinse and drain chick peas and place in a large bowl.  Add olives, scallions, sun dried tomatoes and broccoli, mix well.  In a small bowl whisk together red wine vinegar, olive oil and all the herbs.  Pour over chick peas and mix until incorporated.  If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.  Allow to sit for 30 minutes to let the flavors blend.  Serve at room temperature.

Stuffed Cabbage

by

StuffedCabbageR

Now that there is a slight chill back in the air I immediately start thinking of comfort food dishes.  This stuffed cabbage recipe certainly fits the bill.  I made it a few times last year and have now arrived at the perfect combination of ingredients for this recipe.  Perfect for me, that is!  Not sure how much weight that carries considering I’m Italian and this is a Polish/Hungarian dish.  On that note, I will mention that my fiance is Ukranian and absolutely loves them!

Rolling up the leaves does require some time.  I happen to love doing it, I find it fun.  As you will see from the recipe below, this makes roughly 20 rolls!  Since it’s just the two of us, we can eat this for dinner twice during the week as well as bring them for lunch almost everyday.  So that’s what we’ve been doing.  And no, we’re not sick of them yet!

To be honest, they get better as the days go on.

Here’s what you will need to serve 6-8 people (roughly 20 cabbage rolls)…

Recipe

1 large dutch oven

Savoy Cabbage – 2 medium or large heads

Meat Mixture:

2 lbs chop meat (sirloin & pork)

1 cup cooked brown rice

1 large yellow onion, finely chopped

1 egg

1/4 cup parsley

3 cloves garlic, finely chopped

salt & pepper

Sauce

2 28 oz cans whole, peeled tomatoes

2 cans low-sodium tomato juice (soda can size)

2 large spanish onions, sliced

>water

salt & pepper

Preheat oven to 325 degrees.

Method

The cabbage:  There are 2 ways you can tackle the head of cabbage.  First option is to remove the core (I find this difficult to do) and place the entire head of cabbage in a large pot of boiling water.  As the leaves soften they will start to break away from the head.  With tongs gently remove each leaf, one at a time, as it softens.  Lay on a tray to cool.

The other method is to turn the cabbage upside down and gently cut eat piece off near the core.  Once you slice through the first leaf, gently pull the leaf away from the head of cabbage.  Place each leaf in a large pot of boiling water until softened.  Lay on a tray to cool.

For the sauce, pour the whole, peeled tomatoes into a food processor and pulse until broken up.  Pour into a bowl and add the cans of tomato juice.  Add salt & pepper to taste.

To make the meat mixture, simply add the brown rice, onions, garlic, parsley and 1-2 ladles of the sauce to the chop meat and mix well.  I like to use a combination of sirloin and pork for the filling.  You can always add veal to this as well.

Now for the fun part.  Assembling!  Ok, lay one cabbage leaf down and cut the end portion of the core out.  Place a small palmful of meat onto the leaf and roll.  I like to fold the sides in first and then roll up.  It’s best to use all the large leaves from the cabbage, it gets difficult to roll the smaller ones.  That’s why I suggest to buy 2 heads of cabbage.

In the bottom of a large dutch oven place one layer of flat cabbage leaves, overlapping slightly.  Spread some sliced onions over the cabbage leaves.  Lay each stuffed cabbage roll, seam side down, in a single layer, on top of the onions.  Pour a few ladles of sauce over the cabbages.  Place another layer of sliced onions.  Now for the 2nd layer, go ahead and place the rolled up cabbages in another single layer, pour a few ladles of sauce over the cabbages, now some more onions.  You get the picture.  Continue until all your stuffed cabbages are in the pot.  I usually get 3 layers in my big pot.  This is what my 2nd layer looked like…

StuffedCabbagePot

Let me take a moment here to state how much I love this red Le Creuset pot (above).  Love.  Cooks soups, stews and stuffed cabbage like a dream.  Cleans beautifully.  Love.  Ok, moving on…

Pour any and all remaining sauce over the top of the last layer.  If all cabbages are not submerged in liquid, add water to the pot until they are submerged.  If you have any leftover cabbage, you can thinly slice (shred) some leaves and place on top of the rolls.  Place a lid on the pot and put in the oven.  Bake for roughly 2.5 to 3 hours.

Low.  And.  Slow.   Then, you will be rewarded with this…

StuffedCabbageWholeR

 

Stuffed Cabbage
 
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Ingredients
  • 1 large dutch oven
  • Savoy Cabbage - 2 medium or large heads
  • Meat Mixture:
  • 2 lbs chop meat (sirloin & pork)
  • 1 cup cooked brown rice
  • 1 large yellow onion, finely chopped
  • 1 egg
  • ¼ cup parsley
  • 3 cloves garlic, finely chopped
  • salt & pepper
  • Sauce
  • 2 28 oz cans whole, peeled tomatoes
  • 2 cans low-sodium tomato juice (soda can size)
  • 2 large spanish onions, sliced
  • >water
  • salt & pepper
  • Preheat oven to 325 degrees.
Method
  1. The cabbage: There are 2 ways you can tackle the head of cabbage. First option is to remove the core (I find this difficult to do) and place the entire head of cabbage in a large pot of boiling water. As the leaves soften they will start to break away from the head. With tongs gently remove each leaf, one at a time, as it softens. Lay on a tray to cool.
  2. The other method is to turn the cabbage upside down and gently cut eat piece off near the core. Once you slice through the first leaf, gently pull the leaf away from the head of cabbage. Place each leaf in a large pot of boiling water until softened. Lay on a tray to cool.
  3. For the sauce, pour the whole, peeled tomatoes into a food processor and pulse until broken up. Pour into a bowl and add the cans of tomato juice. Add salt & pepper to taste.
  4. To make the meat mixture, simply add the brown rice, onions, garlic, parsley and 1-2 ladles of the sauce to the chop meat and mix well. I like to use a combination of sirloin and pork for the filling. You can always add veal to this as well.
  5. Lay one cabbage leaf down and cut the end portion of the core out. Place a small palmful of meat onto the leaf and roll. I like to fold the sides in first and then roll up. It's best to use all the large leaves from the cabbage, it gets difficult to roll the smaller ones. That's why I suggest to buy 2 heads of cabbage.
  6. In the bottom of a large dutch oven place one layer of flat cabbage leaves, overlapping slightly. Spread some sliced onions over the cabbage leaves. Lay each stuffed cabbage roll, seam side down, in a single layer, on top of the onions. Pour a few ladles of sauce over the cabbages. Place another layer of sliced onions. Now for the 2nd layer, go ahead and place the rolled up cabbages in another single layer, pour a few ladles of sauce over the cabbages, now some more onions.
  7. Pour any and all remaining sauce over the top of the last layer. If all cabbages are not submerged in liquid, add water to the pot until they are submerged. If you have any leftover cabbage, you can thinly slice (shred) some leaves and place on top of the rolls. Place a lid on the pot and put in the oven. Bake for roughly 2.5 to 3 hours.

Tuna Salad Roll

by

TunaRollFixResize

I have been making this delicious fresh tuna salad for a few years now and it just occured to me to put it into a hot dog bun.  I got the idea from lobster rolls, abundant during the summer months.  Both lobster and tuna are somewhat pricey but the tuna is easier and quicker to cook.  You don’t have to concern yourself with taking the lobster meat out of the shells.

This tuna roll is terrific as a light dinner on a hot summer evening.  You only need to stand over a flame for 2 minutes, the rest comes together quite easily.  It is also great for lunch.  If you don’t want to put it in a hot dog bun it is wonderful placed on a bed of greens.

Recipe

1 pound sushi grade tuna steak, cut one inch thick

2 tbsp olive oil, plus extra for brushing

1 large lime, zested and juiced

1 tsp wasabi powder

1 tsp soy sauce

1 tsp toasted seasame oil

5 dashes tobasco sauce

1 ripe Haas avocado

1/4 cup minced scallions

2 tbsp red onion, finely chopped

Salt & pepper

Spinach leaves

Hot dog buns (top slit), lightly toasted

Method

Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.

In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.

Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.

Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Recipe adapted from Ina Garten.

 

Tuna Salad Roll
 
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Ingredients
  • 1 pound sushi grade tuna steak, cut one inch thick
  • 2 tbsp olive oil, plus extra for brushing
  • 1 large lime, zested and juiced
  • 1 tsp wasabi powder
  • 1 tsp soy sauce
  • 1 tsp toasted seasame oil
  • 5 dashes tobasco sauce
  • 1 ripe Haas avocado
  • ¼ cup minced scallions
  • 2 tbsp red onion, finely chopped
  • Salt & pepper
  • Spinach leaves
  • Hot dog buns (top slit), lightly toasted
Method
  1. Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.
  2. In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.
  3. Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.
  4. Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Herbed Basmati Rice

by

 BasmatiRiceWide

As promised in my previous chicken piccata post, this is my favorite herbed basmati rice recipe.  Yes, it does require a few additional steps, but it’s worth it.  I usually make a big batch, it reheats wonderfully.  Trust me, this rice is very flavorful.  And doesn’t it look terrific?!

My chicken piccata recipe can be found here http://feastsandfotos.wordpress.com/2009/08/06/chicken-piccata/

Here’s what you will need to serve 4 people…

Recipe

2 tablespoons butter

1 small onion, chopped fine

1 cup basmati rice

2 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 large bay leaf

1 3/4 cups low-sodium chicken broth

1/2 cup sliced almonds, toasted

1/4 cup chopped parsley

Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat.  Cook onion with salt and pepper until just softened, about 3 minutes.  Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes.  Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.

Stir in broth and bring to a boil.  Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes.  Remove from heat and let stand, covered for 10 minutes.

Discard bay leaf and fluff with a fork.  Stir in almonds and parsley.

 

Herbed Basmati Rice
 
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Ingredients
  • 2 tablespoons butter
  • 1 small onion, chopped fine
  • 1 cup basmati rice
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 large bay leaf
  • 1¾ cups low-sodium chicken broth
  • ½ cup sliced almonds, toasted
  • ¼ cup chopped parsley
  • Salt & pepper, to taste.
Method
  1. Melt the butter in a large pot over medium heat.  Cook onion with salt and pepper until just softened, about 3 minutes.  Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes.  Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.
  2. Stir in broth and bring to a boil.  Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes.  Remove from heat and let stand, covered for 10 minutes.
  3. Discard bay leaf and fluff with a fork.  Stir in almonds and parsley.

Chicken Piccata

by

ChickenPicattaResize

If I was forced to pick some absolute favorite meals that I make, this particular chicken piccata dish would be on that list.  It would not just be on the list, it would be near the top.  It is quick and easy to prepare, everything happens in one large skillet, there are only a few simple ingredients and the flavor is outstanding.  That’s what I like to call a home run!

I normally buy two packages of thin chicken cutlets and slice the cutlets in half down the seam, creating more pieces, although smaller.  It makes me feel like I’m eating more food than I actually am when I place TWO pieces of chicken on the plate!  Clearly, this is not a necessary step in the recipe.  I usually serve the chicken over insanely delicious herbed basmati rice (not pictured in this post).  I cut some corners on the above basmati rice, due to a particularly busy day.  I will, however, post the recipe and a photo at some point this week.  Truthfully, any rice would work well here, use your favorite.

Every single time I make this dish my boyfriend and I sit down to eat and here’s what transpires…

We both take our first bite.  He goes on with a few mmmm mmmmm’s, nodding in acceptance.  I exclaim ‘delicious’.   He agrees.  After our second bite I say “I know I say this every single time I make this dish, but it’s just so good.  I love it.  I really need to make this once a week.”  He agrees and states that he could easily eat this several times a week and be very happy about it.

We’re a match made in heaven, I’ll tell ya.

Here’s what you will need to serve 2-3 people…

Recipe

4 thin chicken cutlets (cut in half, optional)

1/2 cup dry white wine

1 cup chicken broth

3 cloves garlic, minced

2 tablespoons lemon juice

zest of 1/2 lemon

1 tablespoon capers, drained

whole wheat flour

1-2 tablespoons butter (optional)

1/2 cup chopped parsley

Salt & pepper

Olive oil

Method

Season cutlets with salt & pepper, then dust both sides with flour.

In a large skillet heat a few tablespoons of olive oil (to coat the bottom of the pan) until very hot.  Add the chicken cutlets and saute 2-3 minutes on one side, flip over and saute 1-2 minutes on the other side.  Remove chicken from the skillet and reserve in a plate.

Lower the heat to medium and add the chopped garlic to the pan.  Saute 1 minute.  Add wine to the pan, deglazing it.  Scrape up all those brown bits!  Simmer for 1-2 minutes.  Add chicken broth, lemon juice, lemon zest and capers.  If you feel you want to add more salt & pepper (I usually don’t) add it at this time.  Simmer for about 5 minutes over low-medium heat.

Add 2 tablespoons of parsley and return cutlets to the skillet, allowing them to simmer in the liquid for about 3-4 minutes with the lid on, flipping them once.

Turn off the heat.  Add butter and stir until melted into the sauce.  Add most of remaining parsley, reserving some for garnish.

 

Chicken Piccata
 
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Ingredients
  • 4 thin chicken cutlets (cut in half, optional)
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • zest of ½ lemon
  • 1 tablespoon capers, drained
  • whole wheat flour
  • 1-2 tablespoons butter (optional)
  • ½ cup chopped parsley
  • Salt & pepper
  • Olive oil
Method
  1. Season cutlets with salt & pepper, then dust both sides with flour.
  2. In a large skillet heat a few tablespoons of olive oil (to coat the bottom of the pan) until very hot.  Add the chicken cutlets and saute 2-3 minutes on one side, flip over and saute 1-2 minutes on the other side.  Remove chicken from the skillet and reserve in a plate.
  3. Lower the heat to medium and add the chopped garlic to the pan.  Saute 1 minute.  Add wine to the pan, deglazing it.  Scrape up all those brown bits!  Simmer for 1-2 minutes.  Add chicken broth, lemon juice, lemon zest and capers.  If you feel you want to add more salt & pepper (I usually don't) add it at this time.  Simmer for about 5 minutes over low-medium heat.
  4. Add 2 tablespoons of parsley and return cutlets to the skillet, allowing them to simmer in the liquid for about 3-4 minutes with the lid on, flipping them once.
  5. Turn off the heat.  Add butter and stir until melted into the sauce.  Add most of remaining parsley, reserving some for garnish.

Bulgar Salad With Broccoli

by

BulgarSalad

This is one big bowl of healthy goodness.

Most people will recognize bulgar from tabbouleh, the middle eastern dish often eaten as an appetizer.  As it turns out, bulgar is much more nutritious than rice and couscous because it contains more fiber, vitamins and minerals.  Also, it has a better glycemic index than white rice or couscous.  I wanted to branch out from my current quinoa frenzy and give bulgar a try…and I’m happy I did.  It is very versatile, has a slightly chewy texture and a lovely nutty flavor.

I got the idea for this bulgar salad while flipping through some magazines in a bookstore.  For the life of me I can’t remember which magazine it was.  I liked the idea of the salad, however, I wanted to bulk it up a bit more so I thought to add steamed broccoli.  Anytime I can add broccoli to something, I go for it.  It’s common knowledge, for anyone that hasn’t been living under a rock, that broccoli is one of the most healthy, nutritious, anti-cancer foods available today.  It is one of the richest vegetable sources of calcium, iron and magnesium and is loaded with vitamins A and C and K.  The edamame, tomatoes and fresh herbs contribute to making this salad clean and wholesome.

This dish is quick to assemble, light and refreshing.  And at the risk of repeating myself, super healthy.  Every time I eat it I feel as if I’m taking a big scrub brush and cleaning my insides of anything harmful.

The salad is a terrific side dish for a piece of grilled chicken or fish.  It keeps well in the fridge for a few days and is great served at room temperature, or slightly cool from the fridge.  I like to drizzle some olive oil over the leftovers just before serving.

Here’s what you will need to serve 4 as a side dish….

Recipe

1 cup cooked bulgar (follow directions on bag)

2 cups cut up broccoli, steamed until tender but not too soft, cooled

1 pint grape tomatoes, cut in half lengthwise

1 cup frozen edamame, defrosted

1/2 cup scallions, chopped

2 tablespoons dill, chopped

1 cup parsley, chopped

1/4 cup mint, finely chopped

1/4 cup lemon juice

1/4 cup olive oil

1/8 tsp cayenne pepper

salt & pepper to taste

Method

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes).  Allow to cool.  Fluff and separate with a fork.

Steam broccoli, allow to cool.

In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar.  Stir to combine.  In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional).  Pour over the bulgar salad and mix to incorporate.  The salad should just glisten with the dressing, it should not be soaked.

It’s as easy as that!

 

Bulgar Salad With Broccoli
 
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Ingredients
  • 1 cup cooked bulgar (follow directions on bag)
  • 2 cups cut up broccoli, steamed until tender but not too soft, cooled
  • 1 pint grape tomatoes, cut in half lengthwise
  • 1 cup frozen edamame, defrosted
  • ½ cup scallions, chopped
  • 2 tablespoons dill, chopped
  • 1 cup parsley, chopped
  • ¼ cup mint, finely chopped
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ⅛ tsp cayenne pepper
  • salt & pepper to taste
Method
  1. Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes).  Allow to cool.  Fluff and separate with a fork.
  2. Steam broccoli, allow to cool.
  3. In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar.  Stir to combine.  In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional).  Pour over the bulgar salad and mix to incorporate.  The salad should just glisten with the dressing, it should not be soaked.

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

by

Fusilli2FinalR

Oh, do I love pasta!  Love it.  Crave it.  Can’t live without it.  I am Italian, afterall.  As I get older I do notice it’s harder to keep the weight off, so I try not to overdue it with the pasta.  I try to limit my intake to once a week.   I also have switched to either multi grain pasta or whole wheat.  These little fusilli are multi grain, and I’ll tell you that you can barely detect a difference at all.  Whole wheat is a slightly different story.  Certainly the pasta is a darker color but also the taste and texture are different and noticeable.  And whole wheat pasta is more filling, as far as I’m concerned.  Of course, you can make this dish with regular pasta as well, I’m just trying to keep things on the healthier side over here.  When I want to make this super healthy I use turkey sausage, but let’s face it, there’s nothing like pork sausage.

I adapted this recipe from Giada and I have been making it for a few years now, so it is a staple, here to stay.  Why?  Because it’s easy to make, I keep most of the ingredients in my pantry at all times so it’s quick to throw together last minute and…it’s delicious!

Now, some of you might say that frozen artichokes are a bit on the pricey side.  And you would be right.  They are.  But you know what?  They are worth it.  If you ever found yourself actually buying dozens of whole artichokes (what would be needed for this dish) and cleaning them to finally get down to that small heart in the middle, then I’m sure you would agree with me.  SO worth it.  Thank you Bird’s Eye for having frozen artichokes to make our lives so much simpler!

Here’s what you will need to serve 4…

Recipe

1 cup (7 or 8 oz jar) oil-packed sun-dried tomatoes, drained, sliced, 2 tablespoons of oil reserved

1  pound Italian hot & sweet sausages, casings removed

2 (9-ounce) packages frozen artichoke hearts, slice very large ones in half lengthwise

2-3 large cloves garlic, chopped

1 3/4 cups chicken broth

1/2 cup dry white wine

1 lb box fusilli, multi grain or whole wheat

1/2 cup grated Parmesan, plus additional for garnish

1/3 cup (heaping) chopped fresh basil leaves

1/3 cup (heaping) chopped fresh Italian parsley leaves

Salt & pepper

Method

Heat the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a spoon, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes to the same skillet and saute one minute.  Add garlic and stir, cook for one minute.  Add sun dried tomatoes, salt & pepper, saute one minute.  Here’s how things should look right about now…

Artichokes

Now, add the broth and wine and boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm, roughly 1-2 minutes short of directed cooking time on the box.  With a large spider spoon remove all the pasta and add to the artichoke mixture.  DO NOT throw away pasta water.

Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture, stir to combine well then turn off the flame.  Toss until the sauce is almost absorbed by the pasta.  Gradually add some pasta water to the pasta mixture 1/2 cup at a time, if needed.  I usually add in almost one full cup of pasta water.   Season, to taste, with salt and pepper, if needed.

Just before serving I like to sprinkle just a touch of olive oil over the pasta and add some grated parmesan to each individual bowl.

Giada’s original recipe can be found here…

http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-sausage-artichokes-and-sun-dried-tomatoes-recipe/index.html

 

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes
 
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Ingredients
  • 1 cup (7 or 8 oz jar) oil-packed sun-dried tomatoes, drained, sliced, 2 tablespoons of oil reserved
  • 1 pound Italian hot & sweet sausages, casings removed
  • 2 (9-ounce) packages frozen artichoke hearts, slice very large ones in half lengthwise
  • 2-3 large cloves garlic, chopped
  • 1¾ cups chicken broth
  • ½ cup dry white wine
  • 1 lb box fusilli, multi grain or whole wheat
  • ½ cup grated Parmesan, plus additional for garnish
  • ⅓ cup (heaping) chopped fresh basil leaves
  • ⅓ cup (heaping) chopped fresh Italian parsley leaves
  • Salt & pepper
Method
  1. Heat the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a spoon, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes to the same skillet and saute one minute. Add garlic and stir, cook for one minute. Add sun dried tomatoes, salt & pepper, saute one minute.
  2. Now, add the broth and wine and boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm, roughly 1-2 minutes short of directed cooking time on the box. With a large spider spoon remove all the pasta and add to the artichoke mixture. DO NOT throw away pasta water.
  4. Add the pasta, sausage, ½ cup Parmesan, basil, and parsley to the artichoke mixture, stir to combine well then turn off the flame. Toss until the sauce is almost absorbed by the pasta. Gradually add some pasta water to the pasta mixture ½ cup at a time, if needed. I usually add in almost one full cup of pasta water. Season, to taste, with salt and pepper, if needed.