Stuffed Potatoes

June 29, 2009 by Susan

It’s 4th of July week (already?!) and everyone is preparing for BBQ’s. And praying for good weather, considering it’s rained practically every day this month. Awful! Well, keeping positive, here’s a post on delicious stuffed potatoes that are just perfect for a summer BBQ – rain or shine.

I’ve been making these stuffed cuties for a few years now and every time I do people rave about them. They are delicious and the perfect one or two bite appetizer. Basically, they are stuffed little red potatoes. The filling is creamy with a slight sharpness in the background from the blue cheese. If you don’t love blue cheese, cut back on how much you include. I usually don’t use the entire 1 cup, I add a little at a time and taste.

When making them, allow for 3-4 halves (2 potatoes) per person, at least. They will be devoured.

Here’s what you will need to serve approximately 10-12 people…

Recipe

24 new red potatoes, halved lengthwise

2 teaspoons extra-virgin olive oil

1 1/2 cup sour cream

1 cup crumbled blue cheese (I end up using 3/4 cup usually)

1/2 cup crumbled, cooked bacon, plus more for garnish

1/3 cup (heaping) chopped parsley, plus more for garnish

1/4 red onion, finely chopped, plus more for garnish

Method

Preheat the oven to 400 degrees.

Toss the potato halves with olive oil and mix well until each half is coated. Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes. The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes. Allow potatoes to cool.

Gently scoop out the center of each potato half and place in a medium bowl. Using a small ice cream scoop or melon baller is sometimes helpful for this step. You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside. Actually, it’s best if some does remain inside, it will make the potato boats more sturdy. To the bowl add the sour cream, blue cheese, bacon, parsley and onion. Stir to mix together.

Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.

This recipe is adapted from the Grucci family.

Stuffed Potatoes

Author: Feasts And Fotos

Ingredients

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1½ cup sour cream
1 cup crumbled blue cheese (I end up using ¾ cup usually)
½ cup crumbled, cooked bacon, plus more for garnish
⅓ cup (heaping) chopped parsley, plus more for garnish
¼ red onion, finely chopped, plus more for garnish

Method

Preheat the oven to 400 degrees.
Toss the potato halves with olive oil and mix well until each half is coated. Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes. The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes. Allow potatoes to cool.
Gently scoop out the center of each potato half and place in a medium bowl. Using a small ice cream scoop or melon baller is sometimes helpful for this step. You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside. Actually, it's best if some does remain inside, it will make the potato boats more sturdy. To the bowl add the sour cream, blue cheese, bacon, parsley and onion. Stir to mix together.
Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.

Blueberry Buttermilk Scones

June 23, 2009 by Susan

Dear lord these are delicious.

If I ever happen to be in a bakery (I try to avoid them due to my occassional lack of self control) I rarely ever choose scones. I think the few times in my life that I’ve ever even eaten a scone I remember it to be very crumbly and dry. Sort of like a brick. Who would pay money for these things?? As far as I was concerned, I would rather have a muffin or croissant any day.

Then along comes Martha Stewart and her blueberry buttermilk scones. I can’t say enough about these things. They are spectacular! So this is what a scone is supposed to taste like! Ah ha!

The aroma while baking these is intoxicating. The end product was slightly crumbly on the outside, soft and tender on the inside. And that burst of blueberries adds a wonderful natural sweetness. I love blueberries, they are sweet and delicious and are perfect to snack on. Perfect size to just pop into your mouth. It’s just an added bonus that they are very healthy and full of antioxidants.

After preparing the dough, I cut the scones a bit smaller (more narrow) than normal, figuring it would be better on my waistline to eat smaller portions. What a joke. These were so good I ate TWO of the smaller scones. See what I mean about the self control? I baked off a few the first day reserving part of the dough in the fridge until the next day. They came out just as yummy. Also, leftover scones are delicious reheated in a toaster oven for a few minutes until warmed through.

I did make a few slight changes to the recipe. I used whole wheat flour in place of cake flour and I used less sugar (as I usually do). I used regular buttermilk, not low-fat. Not sure they sell a low fat version where I shop. Lastly, I added the lemon zest.

Here’s what you will need to make 10-12 scones….

Recipe

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/2 tablespoon granulated sugar

2 1/2 tsp baking powder

3/4 tsp salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

1 heaping cup fresh blueberries

zest of one small lemon

1/2 cup buttermilk

1 large egg, plus 1 large egg lightly beaten for egg wash

1/2 teaspoon pure vanilla extract

fine sugar for sprinkling

Method

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Add butter and rub with your fingers until mixture has the texture of course meal. Gently stir in blueberries.

In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla. Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl. It’s important to not overwork the dough.

Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour. Pat the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges. Transfer to baking sheet.

Brush the top of each scone with egg wash and sprinkle generously with sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.

Just try to control yourself – you will be tempted to eat these piping hot out of the oven! Use restraint until they are cool enough so you don’t burn your mouth.

Blueberry Buttermilk Scones

Author: Feasts And Fotos

Ingredients

1½ cups all purpose flour
½ cup whole wheat flour
1½ tablespoon granulated sugar
2½ tsp baking powder
¾ tsp salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 heaping cup fresh blueberries
zest of one small lemon
½ cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon pure vanilla extract
fine sugar for sprinkling

Method

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Add butter and rub with your fingers until mixture has the texture of course meal. Gently stir in blueberries.
In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla. Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl. It's important to not overwork the dough.
Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour. Pat the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges. Transfer to baking sheet.
Brush the top of each scone with egg wash and sprinkle generously with sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.

Jerk Pork Tenderloin

June 10, 2009 by Susan

While flipping through an old issue of Oprah Magazine, I stumbled upon this recipe from Michelle Bernstein, the cooking dynamo from Miami. It sounded so delicious I ripped out the page and made it a few nights later.

I love pork tenderloin. It is lean and flavorful and very quick to cook. (Be careful not to overcook it!) Just like chicken, you can marinate pork tenderloin in so many different ways giving a new flavors to the meat each time.

At first glance this recipe looked like it had alot of ingredients (something I usually shy away from) however most of them I had on hand and everything simply gets tossed into a food processor. Easy! I made very few changes to her recipe, the main one being roasting the tenderloins in the oven instead of grilling them. The pork came out tender and flavorful and the sauce…oh, the sauce. Such a burst of flavors…herbs, spice, sweetness.

Although the meat was yummy freshly cooked, what amazed me was the leftovers. Outstanding. I sliced the leftover pork into very thin slices (as in above photo). Then, I toasted two pieces of whole wheat bread. Slathered the leftover sauce on both sides of the bread, then layered on the pork slices. That’s it. I didn’t even need to add anything else to it. I can’t tell you how delicious this sandwich is! I cannot wait to make this again just to have the leftovers. Is that even normal?

So make extra, either buy bigger tenderloins or even an extra one. You will love this sandwich.

Here’s what you will need to make 4 servings…

Recipe

1 cup olive oil

1/4 cup fresh orange juice

1 small bunch fresh flat leaf parsley

1 small bunch fresh cilantro

1/2 bunch whole scallions, coarsely chopped

2 medium shallots, coarsely chopped

1 (1.5 inch) piece fresh ginger, peeled and coarsely chopped

3 tbsp white wine vinegar

2 tbsp fresh thyme leaves

1 medium jalapeno pepper, coarsely chopped (with some seeds and ribs)

2 tbsp light brown sugar

1 tbsp worchestershire sauce

1/4 tsp ground cloves

1/4 tsp ground all spice

2 pork tenderloins

1 tsp salt

Method

Preheat the oven to 425 degrees. Put all ingredients (except pork and salt) into a food processor and puree until smooth.

Place tenderloins in a non reactive dish and pour half the marinade over the pork, massaging it into the pork on all sides. Cover with plastic wrap and place in the fridge. Marinate for at least 8 hours, up to 24 hours. Cover and refrigerate remaining marinade.

When you are ready to cook the pork remove the tenderloins from the fridge and allow to sit out for 20 minutes or so. Scrape most of the marinade off the pork and sprinkle with salt. Discard marinade. Remove remaining sauce from the fridge and allow to come to room temperature.

Roast tenderloins in the oven for roughly 20 minutes (depending on the size of the tenderloins) or until a meat thermometer reads 145 degrees. Of course you can grill them if you are lucky enough to have a grill and an outdoor space to put a grill. Remove from the oven, transfer to a cutting board, cover with aluminum foil and allow the meat to rest 10 minutes. The meat should be pink and juicy.

Cut pork into 1/2 inch diagonal slices and arrange on serving platter. Sprinkle some of the sauce over the sliced pork, serving the remaining sauce alongside.

Original recipe found here http://www.oprah.com/recipe/omagazine/recipes/200903_omag_recipe_jerk_pork

Jerk Pork Tenderloin

Author: Feasts And Fotos

Ingredients

1 cup olive oil
¼ cup fresh orange juice
1 small bunch fresh flat leaf parsley
1 small bunch fresh cilantro
½ bunch whole scallions, coarsely chopped
2 medium shallots, coarsely chopped
1 (1.5 inch) piece fresh ginger, peeled and coarsely chopped
3 tbsp white wine vinegar
2 tbsp fresh thyme leaves
1 medium jalapeno pepper, coarsely chopped (with some seeds and ribs)
2 tbsp light brown sugar
1 tbsp worchestershire sauce
¼ tsp ground cloves
¼ tsp ground all spice
2 pork tenderloins
1 tsp salt

Method

Preheat the oven to 425 degrees. Put all ingredients (except pork and salt) into a food processor and puree until smooth.
Place tenderloins in a non reactive dish and pour half the marinade over the pork, massaging it into the pork on all sides. Cover with plastic wrap and place in the fridge. Marinate for at least 8 hours, up to 24 hours. Cover and refrigerate remaining marinade.
When you are ready to cook the pork remove the tenderloins from the fridge and allow to sit out for 20 minutes or so. Scrape most of the marinade off the pork and sprinkle with salt. Discard marinade. Remove remaining sauce from the fridge and allow to come to room temperature.
Roast tenderloins in the oven for roughly 20 minutes (depending on the size of the tenderloins) or until a meat thermometer reads 145 degrees. Of course you can grill them if you are lucky enough to have a grill and an outdoor space to put a grill. Remove from the oven, transfer to a cutting board, cover with aluminum foil and allow the meat to rest 10 minutes. The meat should be pink and juicy.
Cut pork into ½ inch diagonal slices and arrange on serving platter. Sprinkle some of the sauce over the sliced pork, serving the remaining sauce alongside.

Curried Egg Salad

June 1, 2009 by Susan

I have become a big fan of hard boiled eggs of late. I was never much into them, aside from eating a few on Easter. I have recently discovered they are wonderful as a little snack to get me through until my next meal.

This new found interest of mine started me thinking…how about egg salad?? Again, never much of a fan. If you’ve read my other post on chicken salad you will know I do not like super gloppy mayo mixtures – and that’s unfortunately how they come at most delis. Also, egg salad is usually a bit on the boring side, right?

So, I set out to create a non-boring one. I originally was leaning towards using paprika as the main spice, but I switched to curry – much more interesting. The curry goes perfectly with the toasted almonds, a delicious combination. I list 1/8 tsp of curry powder in the recipe. This amount provides a nice curry flavor but if you are not afraid of curry feel free to use 1/4 tsp. I usually find myself adding another pinch or so after the 1/8 tsp.

Of course this mixture needed a fresh green herb, I chose chives to provide another hint of onion flavor along with the shallots, as well as a shot of color.

This egg salad makes a great sandwich. I use organic whole grain bread, toasted. I like the contrast of the toasty bread with the smooth, soft egg salad. Then, throw down a layer of baby spinach leaves, pile the eggs salad high on top and finish off with another piece of bread. Another option…slather some on a toasted bagel in the morning for breakfast. Terrific, either way.

Here’s what you will need to make 2–3 medium sized sandwiches…

Recipe

5 eggs

1 medium shallot, finely chopped

1/4 cup sliced almonds, toasted and cooled, roughly chopped

4 tsp chives

3 tbsp mayo

1 tsp mustard

1 tsp coarse mustard

1/8 tsp curry powder

whole grain bread, toasted

spinach leaves (optional)

salt & pepper to taste

Method

First task – hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.

Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.

EggSaladIngredients EggSaladIngredient2

Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste. Assemble your sandwich and get eating!

Curried Egg Salad

Author: Feasts And Fotos

Ingredients

5 eggs
1 medium shallot, finely chopped
¼ cup sliced almonds, toasted and cooled, roughly chopped
4 tsp chives
3 tbsp mayo
1 tsp mustard
1 tsp coarse mustard
⅛ tsp curry powder
whole grain bread, toasted
spinach leaves (optional)
salt & pepper to taste

Method

First task - hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.
Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.
Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste.

Banana Pecan Pancakes

May 27, 2009 by Susan

Pancakes are such a treat for me in the mornings. I rarely make them. But when I do decide to make pancakes I go all out. None of this ‘pancakes out of a box’ nonsense. Making them from scratch isn’t all that difficult and the payoff is worth it. These banana pecan pancakes are delicious, yes, but more importantly they aren’t heavy. They don’t lay in your belly like led. They are light.

Yes, it is a bit more time consuming to prepare the batter from scratch, I know. But it’s not so bad when you realize that the batter will last in the fridge for up to 3 days! If you are lucky enough to not be serving 6 people for breakfast, you will have leftover batter to enjoy over the next few days. If you run out of bananas, don’t worry, these pancakes are delicious even without them.

I adapted this recipe from Tyler Florence, making just a few changes. First, I decreased the amount of sugar by half. I just don’t feel it needs 4 tablespoons – the bananas make these pancakes sweet enough. Also, I added 1 tablespoon of chopped pecans. I like the added texture it gives, having a tiny crunch every now and then.

Essential to the positive outcome of these pancakes is the maple syrup. Please, treat yourself to some exceptional, pure maple syrup. It really makes a difference. I was lucky enough to get a large jug of pure Vermont Maple Syrup from my sister, so I’m putting it to good use on these delicious pancakes.

Here’s what you will need for approximately 6 servings…

Recipe

2 cups buttermilk

3 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

2 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1 tbsp toasted pecans, chopped

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.

Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. I usually get 3-4 per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle. Cook until golden.

Serve with some warm pure maple syrup. Enjoy your morning treat!

Banana Pecan Pancakes

Author: Feasts And Fotos

Ingredients

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons sugar
½ cup pecans, toasted and finely ground (not chopped)
1 tbsp toasted pecans, chopped
½ stick unsalted butter, melted
3 bananas, peeled and sliced in ¼-inch circles
Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.
Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. I usually get 3-4 per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won't stick to the griddle. Cook until golden.

Chicken Salad

May 13, 2009 by Susan

It’s always a challenge for me to figure out what to make for lunch. Usually I’m having some type of leftover from the night before but when I have no leftovers in the fridge I’m stumped.

I was always turned off by tuna salads and chicken salads growing up for one main reason…excessive mayonnaise. Can’t stand it. I see the container of the stuff in the deli, want to give it another try, take the plunge and then end up hating it. Thick gloppy mayo, ugh. I’ve had luck in creating my favorite tuna fish sandwich ever, so I ventured out to try to create a chicken salad.

I love chicken. Whenever possible I buy organic chicken and 9 times out of 10 I get the split chicken breasts on the bone with the skins on and bake them in the oven. Perfection every single time. Succulent. Not exactly sure if the reason is because the chicken is organic or because of the way I’m baking it (or a combination of both). Whatever the reason, I’m happy about it.

With all that said, I knew that would be how I would actually cook the chicken. Then I set out to decide on the other ingredients, keeping flavor, texture and color in mind. I finally decided on shredded carrots and chopped celery. I always love the crunch and flavor of a nut, so I chose walnuts for this chicken salad. And the herb….knew it had to be dill. I love dill.

Now the serious stuff – the glue that holds it all together. The component that will make or break the chicken salad. I knew I could not tolerate thick mayo, so I tested out a few combinations of yogurt and mayo combined and finally arrived at a perfect combination. You can use regular yogurt, but I prefer the consistency of Greek yogurt.

You might be thinking it is a bit strange to add yogurt to a chicken salad, but I’ll tell you, it works. It is light and provides a great tang to the sandwich, pairing wonderfully with the dill. This yogurt mixture would also be great as a dip for cut up veggies.

I love this chicken salad so much, I find I’m making it once a week. I make extra and keep it in the fridge (it lasts for a few days). It’s delicious in between two slices of hearty, whole grain bread…equally delicious eaten by the spoonful right out of the container.

Here’s what you will need to make approximately 3 medium sandwiches…

Recipe

2 large split chicken breasts, bone in, skin on

2 tsp chopped dill

1/2 cup chopped celery

1 medium carrot, shredded (1/2 cup)

1/3 cup chopped walnuts, toasted

1/3 cup plain Greek yogurt

1 tbsp mayo

2 tbsp chopped dill

small squeeze of lemon juice

salt & pepper

olive oil

your favorite bread

Method

Preheat oven to 350 degrees. Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear. Allow to cool.

Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts. Mix well. Set aside.

In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice. Mix well. Add salt & pepper to taste.

Once the chicken has cooled enough to handle, remove the skin and pull all the meat off the bone. Cut into medium sized cubes and place into a separate bowl. Allow chicken to sit for a few minutes to cool off completely. Drain any excess chicken juice from bowl. (Draining the juice is an important step, this will eliminate the yogurt dressing from getting too watery).

Add cubed chicken into the bowl with the carrot and celery mixture. Mix well. Add the yogurt mixture to the chicken until it reaches the desired consistency. I usually add half the mixture first, then mix. I add the remaining yogurt a spoonful at a time so it doesn’t get too creamy.

Place a few mounds in between slices of your favorite bread and enjoy!

Chicken Salad

Author: Feasts And Fotos

Ingredients

2 large split chicken breasts, bone in, skin on
2 tsp chopped dill
½ cup chopped celery
1 medium carrot, shredded (1/2 cup)
⅓ cup chopped walnuts, toasted
⅓ cup plain Greek yogurt
1 tbsp mayo
2 tbsp chopped dill
small squeeze of lemon juice
salt & pepper
olive oil
your favorite bread

Method

Preheat oven to 350 degrees. Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear. Allow to cool.
Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts. Mix well. Set aside.
In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice. Mix well. Add salt & pepper to taste.

Quinoa With Kale And Walnuts

April 28, 2009 by Susan

Nutrient rich kale, abundant in vitamins A, C and K as well as fiber and iron, is a leafy green vegetable with a slightly earthy flavor. It is very low in calories, yet very high in nutrients. I am trying to find creative ways to incorporate more of it into my diet.

I came up with this recipe as a spinoff of the chicken vegetable couscous dish I posted back on March 19th. I love having dishes like this on hand in the fridge throughout the week. It can serve it’s purpose as a last minute side dish for a quick meal or as a whole meal itself (which is usually how I eat it). I knew I wanted to have kale in this dish so from that point on I tried to include other things to complement the kale in color, texture and flavor.

Just thinking about how healthy this meal is can actually be overwhelming! Quinoa, as many of you might already know is a superfood. It is a protein containing all nine essential amino acids. Kale, as I briefly mentioned above is very rich in vitamins and nutrients. It is also one of the best sources of beta-carotene making it a warrior in the fight against different types of cancers. And get this, it actually fights fat.

Hallelujah.

Typically, I don’t create my own recipes, however, I think I did an ok job on this one. I hope you think so as well.

Here’s what you will need to serve 3-4 people, as a side dish….

Recipe

6 cups kale, stems removed, finely chopped (1 medium head)

1 cup quinoa

2 cups low sodium chicken stock

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 tsp red pepper flakes

1 lemon, zested

juice of one large lemon

1/3 cup white wine

1/3 cup (heaping) chopped walnuts, toasted

1/3 cup (heaping) corn kernels

1/3 cup parsley

pinch freshly grated nutmeg

salt & pepper

Method

Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes).

Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3-4 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper.

Add kale, 1/2 of the lemon juice and the pinch of nutmeg. Stir to combine and allow to cook over a low flame for 5-7 minutes, or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels.

Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts. Taste and add more salt & pepper, if needed.

Quinoa With Kale And Walnuts

Author: Feasts And Fotos

Ingredients

6 cups kale, stems removed, finely chopped (1 medium head)
1 cup quinoa
2 cups low sodium chicken stock
2 tbsp olive oil
1 medium onion
3 cloves garlic, minced
½ tsp red pepper flakes
1 lemon, zested
juice of one large lemon
⅓ cup white wine
⅓ cup (heaping) chopped walnuts, toasted
⅓ cup (heaping) corn kernels
⅓ cup parsley
pinch freshly grated nutmeg
salt & pepper

Method

Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes).
Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper.
Add kale, ½ of the lemon juice and the pinch of nutmeg. Stir to combine and allow to cook over a low flame for 5-7 minutes, or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels.
Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts. Taste and add more salt & pepper, if needed.

Chimichurri Sauce

April 21, 2009 by Susan

chimichurrispoonresize

Originally from Argentina, chimichurri is a marinade and sauce traditionally served with grilled meats. It is somewhat similar to an Italian pesto without the cheese and nuts that thicken it. Also, chimichurri is made with parsley and cilantro instead of basil. It is bright and fresh with a hint of tang and heat.

I am so happy that I found this recipe and gave it a try. My favorite way to serve this is over loin lamb chops, I feel the pairing of lamb and this sauce is a marriage made in heaven. I also love to toss grilled shrimp with a few tablespoons of this sauce…so yummy! I have also drizzled it over an oven roasted chicken breast. It is such a versatile sauce.

I want to point out that if you are going to make this sauce ahead of time, or are planning on making extra to keep in the fridge please be aware that the vinegar does become more prominant as it sits. If you are going to be eating it all at once, go ahead and use all the vinegar in this recipe. If not, you might want to cut back a touch.

It takes all of three minutes to prepare this chimichurri sauce. Here’s what you will need…

Recipe

1 cup parsley (packed)

1/4 cup cilantro (packed)

1/2 cup olive oil

1/8 cup vinegar

2 small cloves garlic

1/2 tsp cumin

3/4 tsp red pepper flakes

1/2 tsp salt

1/2 tbsp lemon juice

Method

Place all ingredients into a food processor and mix until well combined. If the vinegar is too much, you can add a bit more olive oil.

Chimichurri Sauce

Author: Feasts And Fotos

Ingredients

1 cup parsley (packed)
¼ cup cilantro (packed)
½ cup olive oil
⅛ cup vinegar
2 small cloves garlic
½ tsp cumin
¾ tsp red pepper flakes
½ tsp salt
½ tbsp lemon juice

Method

Place all ingredients into a food processor and mix until well combined. If the vinegar is too much, you can add a bit more olive oil.

Bow Tie Pasta With Broccoli

April 14, 2009 by Susan

A few days ago we had some gorgeous, spring like weather here in NYC that really inspired me to make this dish, one that I usually prepare in the summertime. I was feeling nostalgic.

I love pasta and cannot imagine a life without it…which means I’m definitely not a contender for the carb-free diet. I do, however, try not to eat a ton of it. Everything in moderation, that’s my motto. Not only is pasta delicious, it’s also very versatile, quick and usually rather easy to make.

This recipe, adapted from Ina Garten, is so simple and quick to prepare. Literally, in the time it takes you to cook the pasta, the dish is complete. I also like this recipe because, although it tastes spectacular freshly made, it makes great leftovers, served warm or at room temperature, making this a great option for a picnic or for taking to the beach (which I’ve done several times) for a light lunch. Ina’s recipe calls for plain bow tie pasta, I use the tri color instead because I think it looks more fun and interesting. And life should be more fun and interesting.

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

Recipe

1 large head broccoli florets (or 2 medium), cut up into florets

1/2 – 3/4 pound farfalle (bow tie) pasta, tri color

1 tbsp butter

2 tbsp olive oil

1 teaspoon minced garlic

1 lemon, zested

1 lemon, juiced

1/4 cup pine nuts, toasted

freshly grated parmesan cheese (a few teaspoons)

salt & pepper to taste

Method

Bring a pot of water to a rolling boil. Add the pasta and cook according to directions on the box, shorting the cooking time by 3 minutes. So, roughly 9 minutes into the cooking time, add the broccoli directly to the pot with the pasta. After 3 minutes remove all the pasta and broccoli with a large slotted spoon and add to the butter and garlic mixture in the skillet. Reserve all the pasta water.

As the pasta is cooking, toast the pine nuts in a dry saute pan for a few minutes, tossing occasionally.

While the pasta is cooking, in a large saute pan, heat the butter and oil over a medium low heat, add the garlic and lemon zest and saute for 1 minute. Turn off the heat and add the lemon juice, salt & pepper.

After you have added all the pasta and broccoli to the skillet turn the heat back on and mix together for 1 minute. Turn heat off and add the pignoli nuts and the grated parmesan. Toss to combine. If needed, add some of the pasta water to help loosen the sauce a bit more. I usually add approximately 1/2 cup of reserved pasta water.

Frittata

April 8, 2009 by Susan

A frittata is an open-faced Italian omelette traditionally filled with leftover meat and vegetables. Growing up in an Italian household, we ate alot of these. Frittatas are delicious served warm out of the oven, but also work well served at room temperature making it a good meal to serve any time of day. It could be a wonderful breakfast, a great lunch or even a light dinner perhaps served with a side salad. Extremely versatile.

There are infinite ingredient combinations for frittatas. You can throw in whatever you have leftover from previous meals. You can use various ingredients or use just one. You can make an all veggie version, keeping things on the healthy side or you can be a little sinful and add some meat like bacon or sausage.

This combination is one of my favorites and I make it repeatedly. I use broccoli, red potatoes and bacon. If I have leftover mushrooms on hand, I put those in as well.

After the frittata comes out of the oven I allow it to come to room temperature. I cut it into four large wedges and individually wrap them in saran wrap, storing in the fridge. They will last up to 3-4 days. Whenever I want to eat one I just pop it into the microwave for about one minute. Easy!

Here’s what you will need to make one 10 inch frittata…

Recipe

5 whole eggs

3 egg whites

2 tbsp ricotta cheese

2 tbsp milk

6 slices of low sodium bacon

2 cups steamed broccoli, chopped

1 cup sliced mushrooms (optional)

one medium red potato

2 tbsp parsley, chopped

1 tbsp parmesano reggiano

salt & pepper

Method

Preheat oven to 350 degrees.

Cut potato in half lengthwise, put in a pot and cover with cold water. Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes. Remove from pot and allow to cool. Slice each potato half (widthwise) into thin half moon shapes. Steam broccoli until bright green and tender, about 10 minutes, chop.

In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally. Transfer to a paper towel lined plate to drain and cool. Chop into 1 inch wide pieces. Wipe out skillet leaving just a slight residue of bacon fat on the pan. If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes. To the pan add the potato slices, chopped broccoli and bacon. Allow to cook together over a LOW flame, stirring occasionally, for 3-4 minutes.

In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper. Whisk until combined and the ricotta is no longer in clumps. Over a LOW flame, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients. You will slowly stir the mixture for about 1 minute slightly cooking the eggs. Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula. Continue to cook over the low flame for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan. The center of the frittata will still be liquidy.

Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy. I then like to turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color. The frittata will puff up slightly. Remove from the oven and allow to cool. As it cools it will de-puff, don’t worry, that’s normal.

**If you don’t have an oven safe skillet (yours has a plastic handle) wrap the handle completely with aluminum foil before putting it into the oven.

Frittata

Author: Feasts And Fotos

Ingredients

5 whole eggs
3 egg whites
2 tbsp ricotta cheese
2 tbsp milk
6 slices of low sodium bacon
2 cups steamed broccoli, chopped
1 cup sliced mushrooms (optional)
one medium red potato
2 tbsp parsley, chopped
1 tbsp parmesano reggiano
salt & pepper

Method

Preheat oven to 350 degrees.
Cut potato in half lengthwise, put in a pot and cover with cold water. Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes. Remove from pot and allow to cool. Slice each potato half (widthwise) into thin half moon shapes. Steam broccoli until bright green and tender, about 10 minutes, chop.
In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally. Transfer to a paper towel lined plate to drain and cool. Chop into 1 inch wide pieces. Wipe out skillet leaving just a slight residue of bacon fat on the pan. If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes. To the pan add the potato slices, chopped broccoli and bacon. Allow to cook together over a LOW flame, stirring occasionally, for 3-4 minutes.
In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper. Whisk until combined and the ricotta is no longer in clumps. Over a LOW flame, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients. You will slowly stir the mixture for about 1 minute slightly cooking the eggs. Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula. Continue to cook over the low flame for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan. The center of the frittata will still be liquidy.
Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy. I then like to turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color. The frittata will puff up slightly. Remove from the oven and allow to cool. As it cools it will de-puff, don't worry, that's normal.
**If you don't have an oven safe skillet (yours has a plastic handle) wrap the handle completely with aluminum foil before putting it into the oven.