Sweet and Spicy Chicken and Couscous

It's time for a special Friday night dinner.  This recipe will pretty much knock your socks off.  It seems complicated, but it really isn't.  Every bite is like a big pat on the back congratulating you for trying something new.  It's spicy, tangy, sweet, and savory all at once.  Somehow this array of flavors comes together in harmony, like a hybrid between Indian and Moroccan cuisine that is simply delicious.

I first made this recipe a few years ago for Valentine's day with my husband.  I am kind of shocked I've shelved it this long, as it was amazing.  I particularly love the herb yogurt sauce that gets drizzled over the top.  I can definitely foresee using it for other purposes, like a crudite dip, sandwich spread, or salad dressing.  Yum.

If you're looking for something different to wake up your palate, this is it.  I know the ingredient list seems long, but you probably already have most of them in your kitchen.

Sweet and Spicy Chicken and Couscous

adapted from Rachael Ray's Book of 10

serves 2-3

INGREDIENTS:

1 1/4 cups low sodium chicken stock

1/4 cup mango chutney

salt and black pepper

1 tablespoon extra virgin olive oil

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1 boneless, skinless chicken breast, cut into bite-size pieces

1/2 large onion, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

2 garlic cloves, minced or pressed

2 tablespoons fresh grated ginger

zest and juice of 1/2 small lemon

3/4 cup plain (or whole wheat) couscous

1/4 cup plain lowfat yogurt

handful fresh mint leaves

handful fresh cilantro leaves

1 scallion, coarsely chopped

juice of 1 small lime

DIRECTIONS:

1.  In a small pot over medium-low heat, combine 1 cup of the chicken broth with the mango chutney.  Season with salt and pepper to taste.  Bring to a bubble, then reduce heat to low.  Let sit while you prepare the rest of the recipe.

2.  In a large skillet with high sides, or a Dutch oven, heat the oil over medium-high heat.  When hot, add the coriander, cumin, and red pepper flakes.  Cook and stir to toast the spices for just a few seconds.  Add the chicken pieces and toss to coat in the spices.  Spread out in an even layer and season lightly with salt and pepper.  Cook until just browned on each side.

3.  Add onion, pepper, garlic, and 1 1/2 tablespoons of the grated ginger.  Cook about 3 minutes, stirring frequently.  Add remaining 1/4 cup of chicken stock and continue to cook until most of the liquid has evaporated, about 2 minutes.

4.  Scoot the chicken and veggies to the edges of the pot to make a well in the center.  Pour in the chicken broth / chutney mixture and bring to a bubble.  Add lemon zest and juice, then add the couscous to the well in the middle.  Press it down gently with a spatula or spoon to get it into the liquid, but try to keep it in the well.  Cover the pan tightly with a lid and remove from heat.

5.  While the couscous cooks, combine yogurt, mint, cilantro, scallion, lime juice, and remaining ginger with a splash of water in a blender or food processor.  Process until smooth.  Season with salt and pepper.

6.  After couscous has been sitting for five minutes,  remove lid and fluff the couscous with a fork.  Just about all of the liquid should have been absorbed.  Stir couscous with the chicken and veggies.  Serve with a drizzle of the yogurt sauce.

Enjoy!

Drunken Tuscan Pasta

The first time I saw this recipe, I couldn't wait to try it.  Then I proceeded to wait a couple of years to make it.  The fact is, this recipe is controversial, and I couldn't bring myself to give it a try until now.  How can a pasta dish be controversial, you ask?  Well, it involves dumping an entire bottle of wine into a pot, bringing to a boil, and cooking pasta in it.

Wine fanatics, fear not.  The wine doesn't die a pointless death.  It infuses the pasta with an incredibly deep, robust flavor (and color) unlike any pasta you've ever had before.  You might cry a little when you drain the pasta, and watch the boiled wine go down the drain.  But it will be in the name of a delicious dinner.

This dish truly is delicious and note-worthy.  And if it breaks your heart to use a bottle of wine this way, well, perhaps it isn't the dish for you.  But I'm sure two buck chuck would work perfectly fine, so no need to break out the family heirloom from your cellar here. 

The rest of the flavors are gorgeous as well.  Woodsy rosemary and mushrooms; earthy swiss chard with a whisper of nutmeg; garlic and red pepper flakes.  Everything about this meal sings.  Definitely break this one out for a special occasion.  Ask your guests to bring the wine - then you won't feel so bad about the bottle that just sacrificed itself for this incredible meal.

Drunken Tuscan Pasta

adapted from Rachael Ray's Book of 10

serves 2-3

INGREDIENTS:

1 bottle red wine (I used Cabernet)

1/2 pound whole wheat spaghetti, angel hair, or linguine

1 1/2 tablespoons extra virgin olive oil

2 cups sliced baby bella (crimini) mushrooms

1 sprig fresh rosemary, leaves finely chopped

2 garlic cloves, chopped

pinch red pepper flakes

1 bunch of Swiss chard, stems removed, coarsely chopped

salt and pepper to taste

pinch of nutmeg

DIRECTIONS:

1.  Pour the entire bottle of wine into a medium-sized pot, and top up with water until it's the amount of liquid you would normally use to make pasta.  Bring to a boil.  Add pasta and cook to al dente.  Reserve about a cup of the cooking liquid before draining the pasta.

2.  Meanwhile, heat one tablespoon of the EVOO in a large skillet over medium heat.  Add the mushrooms and rosemary and cook until mushrooms are deeply golden, about 5 to 6 minutes.  Push the mushrooms to the side of the pan and add remaining EVOO to the center of the skillet.  Add garlic and red pepper flakes and cook for a minute or so, then toss with the mushrooms.

3.  Add the Swiss chard to the skillet and season with salt, pepper, and nutmeg.  When they have wilted down, add the reserved pasta cooking liquid to the skillet and cook for a minute or so to reduce.  Toss the pasta with the rest of the ingredients and serve.

Enjoy!

Cacio e Pepe with Spinach and White Beans

Cacio e pepe is a very simple, traditional Italian pasta dish.  The main ingredients (apart from the pasta) are cheese and black pepper.  But it's not completely smothered in those key ingredients - there is a delicate balance involved.   The traditional cheese of choice is pecorino romano, but I used parmesan and it came out pretty amazing. 

We all know you shouldn't make an entire meal out of pasta, butter, and cheese, though, right?  So along comes a simple and delicious side dish of wilted spinach and white beans.  This is simple home cooking at its best.  It's so easy and only takes about 15 minutes to make, but you feel remarkably satisfied afterward.  The definitive weeknight recipe.

Cacio e Pepe with Spinach and White Beans

adapted from Rachael Ray's Book of 10

serves 2

INGREDIENTS:

1/3 pound whole wheat linguine

1 1/2 tablespoons unsalted butter, cut into pieces

1 teaspoon plus 1 tablespoon extra virgin olive oil

1/2 teaspoon coarse black pepper, plus more to taste

salt to taste

1/2 cup finely grated parmesan cheese

3 cups tightly packed fresh baby spinach

2 garlic cloves, chopped

1 1/2 cups cannellini beans, rinsed and drained

pinch freshly grated nutmeg

DIRECTIONS:

1.  Bring a large pot of water to a boil and cook the pasta until al dente.  Save about 1/4 cup of the starchy cooking liquid before draining the pasta.  Drain.

2.  While pasta is cooking, heat the butter, one teaspoon of oil, and black pepper in a large skillet over low heat.  Let it hang out while the pasta is cooking.  When pasta is done, add the starchy cooking liquid to the butter mixture, followed by the cooked pasta.  Toss it all together with tongs.  Stir in the cheese until melted, and season to taste with salt and pepper.

3.  While steps one and two are underway, heat the remaining tablespoon of oil in a medium skillet over medium heat.  Add the garlic and cook for about 2 minutes, stirring occasionally.  Add beans and spinach, and stir gently until the spinach wilts and beans are cooked through.  Season with nutmeg and salt. 

4.  Serve the pasta with the spinach and white beans on the side. 

Enjoy!

Toasted Ravioli with Red Pepper Sauce

I'll admit I was a little skeptical about how this recipe would turn out.  Even right up to the point of plating it, I was not so sure.  My husband called and asked what I was making, and I said I'd have to get back to him.

Well, my doubts were unfounded.  This is a slightly messy, extremely delicious meal.  I'm glad I stuck it through to the end to see how it would end up, instead of taking it in a completely other direction.  These are fresh ravioli, coated with seasoned bread crumbs and pan-fried in olive oil.  Not exciting enough already?  Then how about adding a gorgeous roasted red pepper dipping sauce?

We had ours over a bed of arugula, but these could easily be finger food, dunked into the sauce instead of slathered in it.  Decide for yourself.  The bottom line is that this is an easy meal that comes together quickly and has a fantastic reward waiting for you at the end.

Toasted Ravioli with Red Pepper Sauce

adapted from Rachael Ray's Book of 10

serves 2

INGREDIENTS:

2 eggs

a splash of milk

salt and freshly ground pepper

1 1/2 cups fresh bread crumbs

1/4 cup grated parmesan cheese

a handful of finely chopped flat-leaf parsley

12 large fresh ravioli (I used 4-cheese; spinach would work)

5 tablespoons extra virgin olive oil, divided

3 garlic cloves, finely chopped

a pinch of red pepper flakes

3 roasted red peppers, drained

1 8-ounce can of tomato sauce

DIRECTIONS:

1.  Beat eggs and the splash of milk in a shallow bowl.  Season with salt and pepper.  Combine bread crumbs with cheese and parsley in a second dish.  Dip the ravioli into the eggs, then coat with bread crumbs (you may find they don't stick too well - just do your best to make sure some kind of coating happens).

2.  Heat 3 tablespoons of oil over medium heat in a large skillet, and toast the ravioli until deep golden, about 4 minutes per side.

3.  In a small saucepan, heat remaining 2 tablespoons of oil with the garlic and red pepper flakes over medium-low heat.  Grind the roasted red peppers in a food processor and add them to the pot after cooking the garlic for a couple of minutes (be careful not to burn it).  Stir in the tomato sauce and season with salt and pepper.  Heat through.

4.  Serve toasted ravioli with the dipping sauce, either on the side or on top.

Enjoy!

Tomato-Basil Chicken over Polenta

This is a similar concept to a recipe I posted fairly recently, but trust me.  It's quite different.  My love affair with polenta continues, and I went back to making it the old-fashioned way just for kicks.  If you want to make it the brilliant oven-baked way (see link above), please be my guest. 

This is a simple, comforting and tasty meal that should please just about any palate.  Traditional Italian flavors of tomato, basil, and garlic rest atop a slightly spicy chicken breast, on a bed of creamy polenta.  What's not to love?

Also, a note - when I say two chicken breast cutlets, I mean one large chicken breast butterflied through the middle and then cut into two pieces, creating two thinner pieces of chicken breast.  I just want to be clear, here.

Tomato-Basil Chicken over Polenta

adapted from Rachael Ray's Book of 10

serves 2

INGREDIENTS:

2 cups low sodium chicken broth

1/2 cup polenta (coarse ground cornmeal)

1 tablespoon butter

1 tablespoon extra virgin olive oil

2 chicken breast cutlets

salt and pepper

pinch red pepper flakes

1/2 red onion, diced

2 garlic cloves, minced or pressed

1/2 pint red grape tomatoes

handful fresh basil, coarsely chopped

DIRECTIONS:

1.  In a small pot, whisk together 1 1/2 cups broth with the polenta and butter.  Place over medium-high heat and bring to a boil, whisking occasionally.  Reduce heat to a bare simmer and cook for about 15 to 20 minutes, whisking occasionally, until polenta is a thick porridge-y texture.   Season with salt and pepper just before serving.

2.  Meanwhile, heat the oil over medium-high heat in a large skillet.  Season chicken cutlets with salt, pepper, and red pepper flakes.   Add to skillet and cook for about 2 minutes each side, until lightly browned.  Add onion and garlic to pan and cook for about 2 more minutes, until onions are lightly browned.

3.  Add remaining chicken broth to the skillet and cook until reduced by about half, approximately 3 minutes.  Turn the chicken occasionally.   Add tomatoes and cook about one minutes, or until they are heated through and just starting to burst.  Stir in basil, and serve chicken with tomatoes and sauce over a bed of polenta.

Enjoy!

Lion's Head (Pork Meatballs with Napa Cabbage)

Obviously it is not uncommon for me to try cooking something I've never cooked before.  But occasionally I am so crazy that I try cooking something I've never even eaten before.  I know.  I'm a maniac.

Tonight's dish was motivated by a particularly beautiful head of napa cabbage that I picked up at the farmers market last weekend.  I sought out a recipe that put a spotlight on this lovely pale green cabbage, and found Lion's Head.  I was intrigued.  And considering I got the original recipe from Rachael Ray, I'm guessing it's not the most authentic Chinese cuisine.  But it's tasty.

This is a meal meant to be served over rice, but I chose to have it as a shallow sort of soup.  It reminded me of matzo ball soup, only with giant meatballs instead of matzo balls.  The flavors are mild, so if you're looking for something with more zing I'd add ginger or maybe hot chilies to the meatballs.  As it stands, it's a comforting and hearty meal that is pretty inoffensive, and maybe even yummy.  You be the judge.

Feel free to substitute ground turkey or chicken, though if it's too lean it will be too dry.

Lion's Head

adapted from Rachael Ray's Book of 10

serves 3

INGREDIENTS:

1 pound lean ground pork

3 tablespoons low sodium soy sauce

1 egg

2 garlic cloves, minced or pressed

3 scallions, green parts only, finely chopped

1 small red bell pepper, seeded and diced

1/4 cup cornstarch

3 tablespoons vegetable oil

3/4 cup chicken broth

1 small to medium head of napa cabbage, cored and chopped

DIRECTIONS:

1.  Combine pork, soy sauce, egg, garlic, scallions, bell pepper, and one tablespoon of the cornstarch in a bowl.  Stir together until combined, but do not overmix.  It's kind of gross, but you should probably use your hands.  Form into six large meatballs.  Dust the meatballs evenly with remaining cornstarch.

2.  In a large skillet or wok, heat the oil over high heat.  When it is starting to ripple, add the meatballs and fry for about 2 minutes on each side, so the meatballs are nicely browned all over but not cooked through.

3.  In a medium to large Dutch oven or soup pot, bring the chicken broth to a bubble.  Add half the cabbage, followed by the meatballs, followed by the remaining cabbage.  The pot should be pretty much filled up to the top.  Put on the lid and simmer for 10 minutes.  Remove the lid and let simmer for about a minute.  The cabbage should be mostly wilted and the meatballs should be cooked through.  Serve.

Enjoy!

Smoky Autumn Greens

Thanksgiving is around the corner, and some things are automatically on the menu - turkey, stuffing, mashed potatoes, pie, etc.   For me, thanksgiving is all about the side dishes, and it seems like a great opportunity to showcase earthy fall flavors and add some color to your plate.

This side dish is, in a word, awesome.  I have to admit, I wasn't expecting magic on a plate, but it's what I got.  The smoky bacon, tangy pomegranate, and tender greens are a completely dynamite combination.  Try it out and see.  I think there will be a new source of green on your buffet table this year.

Note that this quantity is only good for 2 or 3 people, so if you're serving a crowd, make sure you multiply accordingly!

Smoky Autumn Greens

adapted from Rachael Ray's Big Orange Book

serves 2-3

INGREDIENTS:

1 teaspoon extra virgin olive oil

2 slices of smoked bacon, chopped

1 bunch Swiss chard, washed and dried, stems and ribs removed

salt and pepper

pinch of nutmeg

handful of pomegranate seeds

1/4 cup low sodium chicken broth

DIRECTIONS:

1.  Heat a high-sided skillet over medium-high heat.  Add oil and bacon, and cook until the bacon is browned and crispy, about 5 minutes.

2.  Roughly chop the chard and add it to the pan.  (If you're doubling or tripling the recipe, make sure you add the chard in batches,  adding more as it wilts down).   Season with salt, pepper, and nutmeg.  Stir.

3.  Scatter in the pomegranate seeds and pour in the broth.  Simmer until greens are very tender and most of the broth is evaporated.  Serve.

Enjoy!

Pasta with Fresh Tomato Sauce

Summer may be over, but the tomato season isn't quite. I had some gorgeous golden-colored tomatoes in my CSA bag this week, and this recipe was the perfect way to showcase them. You can use any tomatoes you like to make this sauce, but I'd recommend really high quality, preferably heirloom, varieties. This is the sauce for the tomato you can't bring yourself to cook for fear of sullying its reputation.

This sauce is sweet and slightly tangy, with a bit of an underlying edge from the garlic oil. It's easy, quick, and refreshing. Equally great for a quick weeknight meal or a lazy weekend lunch.

Pasta with Fresh Tomato Sauce 
adapted from Every Day with Rachael Ray  
serves 3 

INGREDIENTS:  
1 large garlic clove, crushed  
1 tablespoon extra virgin olive oil  
salt  
1/2 lb. whole wheat pasta (any cut you like) 
3 medium sized good quality tomatoes, cored and roughly chopped  
freshly ground pepper  
1 teaspoon lemon zest  
a few leaves of basil, finely chopped  

DIRECTIONS:  

1. Place the olive oil and garlic clove in a small cup or bowl. Let sit while you prepare the rest of the ingredients.  

2. Bring a medium pot of water to a boil and salt it. Cook pasta until al dente, according to package directions. Drain. 
 
3. While pasta is cooking, crush the tomatoes with your hands in a large bowl. Season with salt and pepper. Stir in the lemon zest, basil, and the oil from step one (discard the garlic clove). Toss the cooked pasta into the sauce and serve.

Enjoy!

Baked Stuffed Sweet Potatoes

Fall officially began a few days ago, but it took California a little while to get the memo. We had insanely hot weather the past few days, but I wasn't having any of it. I insisted on making a fall-inspired lunch today, and apparently the weather checked its calendar. I kid you not - literally as I was cooking, the clouds rolled in and a cool breeze kicked up, and the temperature dropped about ten degrees. Spooky.

But instead of being spooked, I rejoiced that suddenly this meal fit the day perfectly. It's filled with rich, indulgent flavors, but it's actually incredibly nutritious and not very fattening at all. You have your salty, your sweet, your tangy, and your peppery, all on one plate. You can create your perfect bite if you get all the elements on your fork at once. It's an experience to seek out, my friends. I recommend it.

The balsamic glaze is magical - make sure you use high quality balsamic vinegar, since you will be concentrating its flavor. The prosciutto provides a fantastic salty meatiness to contrast the sweet flesh of the potato. The arugula is refreshing and spicy at the same time. It all just comes together in a beautiful symphony of flavor.

Baked Stuffed Sweet Potatoes
adapted from Everyday with Rachael Ray
serves 2

INGREDIENTS:

2 medium-sized sweet potatoes
2 ounces diced prosciutto
1/4 cup high quality balsamic vinegar
2 cups loosely packed baby arugula
1 1/2 tablespoons extra virgin olive oil
salt and pepper

1. Preheat oven or toaster oven to 425. Line a baking sheet with parchment or foil. Cut ten 1/2 inch slits in each sweet potato and place on the baking sheet. Bake for 45 minutes, or until very tender.

2. When the sweet potatoes have about 10 minutes left to go, sprinkle the diced prosciutto on the baking sheet next to the sweet potatoes and return to the oven. Bake the prosciutto along with the sweet potatoes for the remaining time, until prosciutto is crispy and browned.

3. In a small saucepan, bring the vinegar to a boil over medium-high heat and cook until reduced by about half, and syrupy, about 5 minutes.

4. Toss arugula with olive oil and season with salt and pepper.

5. Cut an X into the top of each sweet potato and peel back the skin around it. Mash up the flesh of the sweet potatoes lightly with a fork. Serve topped with arugula, prosciutto, and drizzled with balsamic glaze.

Enjoy!

Greek Style Bread Salad with Lemon-Caper Dressing

This is a great meal to make for dinner when you're atoning for a fairly indulgent lunch. Or, a fairly indulgent week, as the case may be. It's a Greek-inspired version of bread salad, which usually showcases more Italian flavors. To be honest, I'm not sure how "Greek" this really is, but it's good. The dressing is slightly creamy, but totally guilt-free. The salad features two of my favorite things - capers and tomatoes. And who doesn't like crusty bread in their salad? Please.

Go ahead and make yourself a healthy supper that is yummy enough to make you forget the atonement aspect.

Greek Style Bread Salad with Lemon-Caper Dressing
adapted from Everyday with Rachael Ray
serves 2

INGREDIENTS:

6 slices of baguette (about 1/2 inch each)
1 tablespoon extra virgin olive oil, plus more for brushing
1 clove garlic, cut in half
2 1/2 tablespoons lowfat Greek-style yogurt
1 tablespoon lemon juice
1 tablespoon chopped flat leaf parsley
1/2 head romaine, coarsely chopped
1 heirloom tomato, chopped
1 scallion, thinly sliced
1 tablespoon capers, drained
freshly ground pepper

DIRECTIONS:

1. Preheat toaster oven (or oven) to 350. Brush both sides of each slice of baguette lightly with oil. Bake for about 10 minutes, until browned, flipping over about halfway through. Rub one side of each slide with the cut side of half the garlic clove.

2. Mince the remaining garlic clove half, and whisk with yogurt, lemon juice, and remaining oil. Toss the parsley, lettuce, tomato, scallion, and capers with the dressing. Season with pepper. Serve the salad with the bread slices.

Enjoy!

Fancy Manchego Macaroni with Chorizo

I have to admit, this is not a very pretty meal. I was somewhat embarrassed to serve it. After all, it bears a striking resemblance to Hamburger Helper. But I promise you, with all my heart, it tastes much fancier. And more delicious.

I actually would like to try this meal again without the chorizo. I haven't worked with it much before, and while it smelled delicious, and does pack a pretty fabulous flavor, the texture wasn't all that welcome in this dish. So unless you're a big fan, I'd either swap it out for some spicy Italian sausage, or just leave out the meat altogether and make this a vegetarian dish.

That aside, this meal is actually really good. The sauce is unlike any mac & cheese sauce you've had before. The flavors of dry sherry and manchego cheese fuse together in a beautifully elegant way. The pimientos and peas add some interesting texture contrast. It's a surprisingly sophisticated dish, in spite of its appearance.

If you've seen the classic (yes, classic) film Kissing Jessica Stein, then you'll know what I mean when I say that this dish is the culinary equivalent of sexy-ugly. So go forth and give it a shot.

Fancy Manchego Macaroni with Chorizo
adapted from Every Day with Rachael Ray
serves 3-4

INGREDIENTS:

salt and pepper
1/2 pound short-cut whole wheat pasta
extra virgin olive oil, for drizzling
1/4 pound raw chorizo sausage, casing discarded, chopped
1 tablespoon butter
1/2 red onion, diced
2 cloves garlic, minced or pressed
1 1/2 tablespoons flour
1/4 cup dry sherry
1/2 cup low sodium chicken broth
1/2 cup skim or low fat milk
1 cup shredded manchego cheese
1 cup frozen peas, thawed
2 tablespoons diced jarred pimiento peppers

DIRECTIONS:

1. Bring a medium pot of water to a boil and salt it. Cook pasta according to package directions, until al dente, and drain.

2. Meanwhile, heat a drizzle of olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until browned, 2 to 3 minutes. Transfer to a paper-towel lined plate.

3. In a small saucepan, melt the butter over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Whisk in the flour, followed by the sherry. Stir in broth and milk and cook until thickened, about 5 more minutes. Season with pepper. Stir in the cheese, peas, and pimientos.

4. Toss the pasta with the sauce, and either stir in the chorizo or sprinkle it over the top (or skip it altogether, as I suggested above).

Enjoy! I think you'll be pleasantly surprised.

Zucchini Fritters with Red Pepper Dip

It's about that time of year when people who have gardens (lucky so-and-so's, as I call them) are starting to complain about too much zucchini. If they have to have one more stir fry, one more zucchini muffin, one more zucchini boat, they're going to lose it. Well this is the type of recipe to keep things fun and interesting. Fritters that are actually good for you, and a simple dipping sauce to add an extra zing.

The fritters themselves aren't intensely flavorful; it's more about appreciating the zucchini flavor in a yummy crispy-coated little patty. But the dipping sauce is where the flavor is at, and makes the whole meal come together in a very satisfying way. It's a meal made up almost entirely of vegetables, and yet I don't think anyone will complain.

Zucchini Fritters with Red Pepper Dip
adapted from Everyday with Rachael Ray
serves 2

INGREDIENTS:

2 medium-large zucchini
salt
1 large egg
pepper
1/4 cup whole wheat flour
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 large roasted red pepper (from a jar is fine)
hot pepper sauce

DIRECTIONS:

1. Grate the zucchini in a food processor with the grater attachment, or on the large holes of a box grater. Place in a colander and toss with a pinch of salt. Let sit over a bowl or in the sink for 10 minutes to drain some of the moisture. Then squeeze with all your might (hands work, or hands + paper towels) to get the excess moisture out.

2. Whisk the egg in a large bowl with a pinch of salt and pepper until light and frothy. Use the whisk to stir in the zucchini, followed by the flour.

3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches, drop the fritter batter in heaping tablespoons into the skillet, flattening each one gently with the back of the spoon after you drop it in. Cook for about 2 minutes per side, or until nicely browned and cooked through. Add extra oil if necessary for the later batch(es).

4. In a food processor, puree red pepper with teaspoon of oil, salt, and hot pepper sauce to taste. Serve the dip with the warm fritters.

Enjoy!

Canadian Bacon and Broccoli Stuffed Potatoes

In need of comfort food at its finest and easiest? Here you have it. Big baked potatoes loaded with broccoli, cheese, and a bit of bacon (Canadian, that is) really hit the spot when you need a soothing supper.

These don't require a lot of comment - there's nothing overly decadent here, in spite of what your taste buds will tell you when you take a bite. Use good quality cheese, and don't overcook the broccoli, and you'll be golden.

Canadian Bacon and Broccoli Stuffed Potatoes
adapted from Rachael Ray's Big Orange Book
serves 2

INGREDIENTS:

2 large baking potatoes
1/2 tablespoon extra virgin olive oil
salt and pepper
cooking spray
3 pieces of Canadian bacon (or turkey bacon)
1 small head of broccoli, cut into florets
3/4 cup vegetable broth
1 scallion, thinly sliced
1/2 cup shredded sharp cheddar

DIRECTIONS:

1. Preheat toaster oven (or oven) to 425. Line a rimmed baking sheet with foil. Scrub the potatoes and pierce them several times, then place on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes, or until potatoes are tender. Set aside to cool.

2. While the potatoes cool, spray a skillet with cooking spray and cook the Canadian bacon over medium heat for about 3 minutes per side, or until browned. Let cool, then dice the bacon and set aside.

3. In the same skillet, bring about an inch of water to a boil and salt it. Blanch the broccoli for about a minute or two, just to take the edge off. Drain and put the broccoli in a bowl. Add the diced Canadian bacon, broth, and scallion.

4. When potatoes are cool enough to handle, cut in half length-wise and scoop out most of the potato flesh, just leaving enough to maintain a thin shell. Add the potato flesh to the bowl with the broccoli and stir it up to combine. Add about half the cheese and stir. Fill the potato skins with the mixture, dividing fairly evenly among them. Sprinkle with remaining cheese and bake for 5 minutes, or until cheese is melted and bubbly. Serve.

A balanced meal stuffed inside a beautiful vehicle - the potato. Enjoy!

Eggplant Roll-Ups

I don't eat eggplant very often. I have sort of a texture issue with it. But when I cook it myself, I tend to err on the side of under-cooking, and then I actually like it. Who knew - that mushiness is actually avoidable!

I got an eggplant in my last CSA bag, so I decided to try out a recipe I've had for a while and always wondered about. I lightened it up considerably, and the result is a fresh and simple dish that makes the most of quality summer produce.

If you're not a fan of ricotta cheese, you could try substituting mozzarella or some other type of cheese for the filling. But if you are a fan, I recommend sticking with the ricotta filling as it is heavenly and light. This is eggplant parmigiana's slimmer younger sister. Give her a try.

Eggplant Roll-Ups
adapted from Everyday with Rachael Ray
serves 3

INGREDIENTS:

1 medium eggplant, cut lengthwise into 1/4" slices
salt and pepper
2 large eggs
handful fresh basil leaves, chopped
1 cup bread crumbs
2 tablespoons extra virgin olive oil
1/2 cup part skim ricotta cheese
2 tablespoons parmesan
2 medium or 1 large tomato, diced

DIRECTIONS:

1. Season eggplant slices with salt and pepper. In a wide, shallow bowl, whisk the eggs. Pour bread crumbs and about half the basil onto a large plate. Coat each slice of eggplant in egg, and then in the bread crumb-basil mixture.

2. Preheat oven to 350. In a large nonstick skillet, heat 1 tablespoon EVOO over medium-high heat. Working in batches, cook eggplant until golden, 2 minutes on each side, using remaining tablespoon EVOO for second batch. Transfer eggplant to a paper-towel lined plate.

3. In a small bowl, combine ricotta and parmesan with remaining basil. Season with salt and pepper.

4. Assemble the roll-ups - put 1 to 2 tablespoons of ricotta mixture onto each eggplant slice and roll it up the best you can (if it's a bit too short, just fold it in half). Tuck the roll-ups together into a baking dish and bake until tender, about 10 minutes. Top with diced tomato and serve.

Enjoy!

Chicken and Smashed Broccoli-potatoes with Gouda Gravy

My entire culinary world expanded by about a trillion the day I first made home-made gravy. It was so easy, so delicious and rich, that suddenly a universe of possibility opened up before me. I've mentioned many times in this blog my love of the pan sauce, and really gravy is in the same genre.

Here we have a luscious, slightly cheesy gravy that serves as a blanket of flavor for simple pan-sauteed chicken breast and a healthy potato-broccoli mash. It doesn't feel overly decadent or rich, it just feels fantastic.

Make sure you use some quality gouda cheese for the gravy, and the rest of it will fall into place. This makes an excellent end to a long weekend.

Chicken and Smashed Broccoli-potatoes with Gouda Gravy
adapted from Every Day with Rachael Ray
serves 2 (with some leftover mash)

INGREDIENTS:

1 large baking potato, peeled and cut into 1-inch chunks
salt
1 small head broccoli, florets & stems cut into 1-inch pieces
2 chicken breast cutlets, lightly pounded
2 sprigs fresh thyme, leaves stripped and stems discarded
pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon flour (pref. whole wheat)
1/4 cup low sodium chicken broth
1/2 cup skim milk
1/2 cup shredded gouda cheese

DIRECTIONS:

1. In a large saucepan, cover potatoes with cold water. Bring to a boil and salt the pot; simmer for 8 minutes. Add broccoli pieces and cook an additional 8 minutes. Drain and return to the pan.

2. While the veggies are cooking, season chicken with thyme, salt and pepper. Heat EVOO in a small skillet over medium-high heat. Add chicken and cook for 5 or 6 minutes per side, until golden-brown and cooked through.

3. In a small, heavy saucepan, melt the butter over medium heat. Add flour and cook for 1 minute, then whisk in chicken broth and 1/4 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper, and stir in the cheese, using a figure 8 motion to incorporate it evenly until melted. Remove from heat.

4. Add remaining 1/4 cup milk to the broccoli and potatoes, and mash with a potato masher. Season with salt and pepper.

5. Serve chicken alongside a heaping scoop of the mash and top with gravy.

Enjoy!

Gnocchi with Sausage and Broccoli Rabe

It's time to welcome another vegetable to your repertoire. Broccoli rabe appears in a lot of Italian dishes, but otherwise it's fairly unheard of. It's a leafy green studded with clusters of broccoli-esque florets. It's fairly bitter, but the bitterness goes away with blanching. Here it serves as a wonderful complement to golden gnocchi, spicy sausage, and sweet red bell pepper.

This is a great weeknight dish that comes together without too much fuss. It's a wonderful way to expose yourself and your family to something a little bit different without forcing anyone to venture too far from his comfort zone.

Gnocchi with Sausage and Broccoli Rabe
adapted from Rachael Ray's Big Orange Book
serves 3

INGREDIENTS:

salt
1 package fresh gnocchi
1 bunch of broccoli rabe, stem ends trimmed, coarsely chopped
2 tablespoons EVOO (extra virgin olive oil)
1 hot Italian turkey sausage link, casing removed
1 small onion, finely chopped
1 large garlic clove, minced or pressed
1 red bell pepper, seeded and chopped
1/4 teaspoon crushed red pepper flakes
zest and juice of 1/2 lemon

DIRECTIONS:

1. Bring a large pot of water to a boil and salt it. Cook the gnocchi according to package directions. Right before draining, reserve about 3/4 cups of cooking liquid.

2. While water for gnocchi is warming up, bring about 1 inch of water to a boil in a large, high sided skillet. Salt it and add the chopped broccoli rabe. Blanch for about 2-3 minutes, then drain and set aside. Return the skillet to medium-high heat and warm 1 tablespoon EVOO. Add the sausage and cook, breaking it up with a spoon or other utensil. Cook about 5 minutes, or until browned.

3. Add onion, garlic, red bell pepper, and pepper flakes to the skillet and cook for about 3 minutes, or until onions are starting ot get tender. Remove sausage and veggie mixture from skillet and reserve. Add remaining 1 tablespoon EVOO and heat. Add drained gnocchi to skillet and brown lightly for a couple of minutes.

4. Return sausage and veggies to the skillet and toss. Add reserved pasta cooking liquid and simmer for 1 to 2 minutes. Stir in lemon zest and juice. Serve.

Enjoy!

Spinach Fettuccine Primavera

Now it's time for another variation on pasta dinner. The opportunities are endless, folks. Here is a pasta that is flavored to begin with, so you know you're heading for good things - spinach fettuccine. In fact, the one I bought at Trader Joe's was actually spinach and chive fettuccine. So so good. Add fresh veggies, par-boiled in the pasta water, and a lovely wine sauce. What could make it any better, you ask? How about some parmesan and fresh basil?

That's right. Loads of flavor, and loads of veggie goodness. Time to make this one as soon as possible!

Spinach Fettuccine Primavera
adapted from Rachael Ray's Big Orange Book
serves 3

INGREDIENTS:

salt
1/2 pound spinach fettuccine
1 carrot, peeled
1 small zucchini
a few spears of asparagus, sliced in 1-inch pieces
1 tablespoon EVOO
1 tablespoon butter
1 shallot, thinly sliced
1 garlic clove, minced or pressed
1/2 cup white wine
freshly ground black pepper
1/4 cup freshly grated parmesan
a few leaves of fresh basil, slice into chiffonade

DIRECTIONS:

1. Bring a large pot of water to a boil and salt it. Cook the pasta according to package directions until al dente.

2. While water is coming to a boil, use a vegetable peeler to slice the carrot and zucchini into ribbons. When the pasta still has about a minute or two to go, toss the carrot, zucchini, and asparagus into the boiling pasta water. Drain when the pasta is done.

3. Heat a medium skillet over medium heat with the EVOO and butter. When butter melts, add shallot and garlic to the pan. Cook until softened, about 3 minutes. Add wine and cook for about a minute. Add drained pasta and veggies and toss with the sauce. Season with salt and pepper, and toss with cheese and basil. Serve.

Enjoy!

Turkey Sausage and Zucchini Rice

This meal is what I like to think of as regular-people food. It's tasty and interesting enough, and it's even kind of pretty. But it's nothing fancy or special occasion-esque. It has meat, it has a vegetable, it has brown rice. But it also has a lovely brothy sauce, toasted pine nuts and chopped parsley just to make it a bit more elegant.

I am underselling it a bit, I know. But a meal doesn't have to be exotic or high-brow to be worth cooking and serving to your loved ones. This is a great example of simple, wholesome home cooking that you can get done in under an hour. I'm a big fan of Italian sausage, as it brings a huge amount of flavor with minimal effort. It is showcased yet again by this recipe.

Turkey Sausage and Zucchini Rice
adapted from Everyday with Rachael Ray
serves 3

INGREDIENTS:

2 teaspoons unsalted butter
2 teaspoons EVOO
1/2 large onion, finely chopped
salt and pepper
3/4 cups long grain brown rice, rinsed and drained
2 1/2 cups low sodium chicken broth
2 links turkey hot Italian sausage, casings removed
2 baby zucchini, cut into small cubes
1/4 cup grated parmesan
1/4 cup chopped flat leaf parsley
2 tablespoons pine nuts, toasted

DIRECTIONS:

1. In a medium saucepan, melt the butter and EVOO over medium heat. Add onion and a pinch of salt and pepper and cook, stirring, until golden, about 5 minutes. Stir in rice and 2 1/4 cups broth and bring to a boil. Lower heat to medium-low and cover. Cook until rice is tender and most of the broth is absorbed, about 40 minutes.

2. When the rice has about 15 minutes to go, cook sausage in a medium skillet, breaking it up, overr medium heat until no longer pink, about 6 minutes. Use a slotted spoon to transfer sausage to a plate. Add zucchini to the skillet and cook until just tender, about 4 minutes. Return sausage to the skillet along with remaining 1/4 cup broth and 1/4 cup water. Cook, stirring, until heated through, about 2 minutes.

3. When rice is done, add the sausage and zucchini mixture and stir to combine. Stir in the parmesan and parsley. Serve topped with pine nuts.

Enjoy!

Lime-Cilantro Grilled Chicken Sandwich

This is another one of those recipes that you don't really need a recipe for. It's more a great suggestion of something to make for dinner. But I will still supply the recipe for you as I made it, because that's what I do. I'm a giver.

This is another Mexican-inspired meal. It's so easy, quick, and satisfying. And if you're not a fan of the avocado salsa, you can skip the topping and just have it with lettuce. My husband assures me it was just as delicious that way.

So imagine, if you will, slices of spicy grilled chicken breast in a big crusty roll, topped with a delicious, cool avocado salsa. Well now you don't have to imagine it. Here's how you make it.

Lime-Cilantro Grilled Chicken Sandwich
adapted from Rachael Ray's Big Orange Book
serves 2

INGREDIENTS:

1 handful fresh cilantro, finely chopped
1 tablespoon chopped fresh chives
3 sprigs thyme, leaves finely chopped
1 lime
1 teaspoon hot sauce
2 teaspoons grill seasoning
1 tablespoon EVOO
2 chicken cutlets, pounded to 1/4 inch thick
1 medium ripe avocado, pitted and gently chopped
1 jalapeno pepper, seeded and finely chopped
1 small plum tomato, seeded and chopped
a few leaves of green leaf lettuce
2 crusty rolls, warmed

DIRECTIONS:

1. In a shallow dish, combine half the cilantro with chives, thyme, zest and juice of half the lime, hot sauce, grill seasoning, and EVOO. Coat the chicken and marinate for about 10 minutes.

2. While chicken is marinating, preheat a grill pan over medium-high heat. Prep remaining ingredients. Combine avocado, juice of remaining 1/2 lime, jalapeno, tomato, and remaining cilantro and gently toss to combine in a small bowl. Set aside.

3. When grill pan is preheated, spray with nonstick spray and then grill chicken cutlets, about 5 minutes per side. Remove when done and set aside to rest for a few minutes. After resting, slice the chicken into pieces about 1/4 inch to 1/2 inch thick.

4. Build your sandwich - split the rolls, put lettuce leaves on the bottom, then chicken pieces, and then the avocado salsa. Cover with the top of the bun and serve.

Enjoy!

Warm Spinach Salad

I bought a huge bunch of spinach at the beginning of the week.  I had big plans for it.  Big. Plans.  But today I suddenly had a craving for warm spinach salad.  With hard boiled eggs, bits of crunchy bacon, slightly wilted spinach, and a richly flavorful dressing.   So I turned to good ol' Rachael and together we came up with a great version of warm spinach salad.

It's not a glamorous dish, by any means.  It made me feel a bit like a 1970's mom, though I'm not sure why.  But it was comforting, a little bit gluttonous, and filled with good-for-you veggies and protein all at the same time.  It got the job done.  So if you're ever looking for a great meal-sized salad that will satisfy your 1970's mom craving, this is it.

Most of your time will be spent on the prep work - the actual cooking and assembling of this meal is remarkably quick. 

Warm Spinach Salad

adapted from Rachael Ray's 30 Minute Meals (2008)

serves 3

INGREDIENTS:

1 1/2 tablespoons EVOO

2 slices center-cut bacon, chopped

1/4 yellow onion, thinly sliced

1 clove garlic, chopped

1 bunch asparagus, trimmed and cut into 1 inch pieces

1 1/2 tablespoons apple cider vinegar

1 pound spinach leaves, thoroughly washed and spun dry

salt and freshly ground black pepper

pinch of nutmeg

2 hard-boiled eggs, quartered lengthwise

DIRECTIONS:

1.  Heat EVOO in a medium skillet over medium-high heat.  When it's hot, add bacon and cook until crispy and browned, about 5 minutes.  Spoon out the bacon pieces with a slotted spoon and set aside on a paper towel. 

2.  Add onion, garlic, and asparagus to the skillet and cook 3-5 minutes, until onions are starting to brown and asparagus is crisp-tender.  Deglaze the pan with apple cider vinegar, scraping browned bits from the bottom.  Turn off heat.

3.  Put the spinach in a large salad bowl; sprinkle with salt, pepper, and nutmeg, and toss to distribute.  Pour the veggies and drippings from the skillet onto the spinach while it's still hot, and toss.  The goal is to wilt the spinach a little bit, so try to get the hot stuff evenly distributed.  Add bacon and toss.  Serve topped with hard-boiled egg.

And of course, this can easily be made vegetarian by eliminating the bacon, but if you're not a bacon-hater, I wouldn't recommend leaving it out, as that's where most of the flavor comes from.  Enjoy!