Red Curry Vegetable Risotto

2 cups basmati rice (I know, others love arborio, I find it too sticky)
1/2 c broccoli florets
1/2 c cauliflower florets
1 small yellow onion, diced
3 Tbsp olive oil
1/2 c frozen peas
1 cup zucchini cut in 1/2 inch chunks
1 jalapeno, seeds and pith removed, diced as small as possible
3 green onions, sliced
2 Tbsp curry powder
2 Tbsp red curry paste
3 ish cups of good quality (I use no salt) chicken stock
1/2 c cream
1/4 c butter

In one pot, heat the stock to almost boiling, add the curry powder and curry paste.  Keep the stock on a med-high heat.

In a large frying pan, heat the olive oil and add the broccoli, cauliflower, onions, and saute for about 5 minutes.  Add rice and toast the rice for about 5 minutes.  Add the stock mixture, a ladle (or so) at a time, and stir while the stock evaporates into the rice.  Test the rice after about 10 minutes.  When it's nearly cooked (al dente), add the remaining vegetables and the jalapeno.   Stir 2 or 3 minutes - and add the cream and butter to finish.  Adjust the stock to your preference of the amount of liquid.   Adjust the curries to your taste - I like a bit of bite...you might prefer less.  Salt and pepper to taste.  Note that curry does require a bit more salt than you'd normally use!  Sprinkle green onions and serve!

Also note that you can use whatever vegetables you have in the fridge...make sure that if you're using tougher veg (carrots, parsnip, etc) add them at the beginning - and for softer vegetables (mushrooms, spinach) add them at the end.  You could also add leftover steak or chicken or pork.  Anything goes in this freestyle risotto!

Lentil and Kale Korma on Toasted Basmati Rice

1 Tbsp canola oil
1/2 medium onion, diced
1 tsp fresh grated ginger
1 large garlic clove, minced
3/4 cup salt free tomato sauce
3/4 cup salt free chicken stock
2 Tbsp peanut butter
2 Tbsp curry powder
1 can pea lentils, drained and rinsed
1/2 cup whole (small) mushrooms
1 small zucchini, 1/2 inch pieces
1 cup chopped kale leaves (stems removed)
1/4 c heavy cream
1 Tbsp unsalted butter
4 or 5 good dashes of Frank's Red Hot (or to taste)
3 Tbsp unsalted cashew pieces
salt to taste

Saute onion, ginger, garlic in the canola oil for 3 or 4 minutes.    Add the tomato sauce, chicken stock, peanut butter, curry powder and mix well.  When up to temperature, add lentils, mushrooms, zucchini, and kale and simmer for 8-10 minutes - until kale is tender.  Add the cream and butter and hot sauce (and salt) and bring back up to a simmer.  Serve over toasted cooked basmati rice and finish with cashews.

Chicken Korma with Kale and Asparagus

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, cubed
• 1 fresh jalapeno pepper, seeded and diced
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 5 boneless and skinless chicken thighs, trimmed and cut in 1 inch pieces
• 3 tablespoons unsalted cashews pieces
• 1 (4 ounce) can tomato sauce
• 1/2 c chicken stock
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 2 cups fresh kale, chopped
• 8-10 asparagus spears, cut in 1 inch pieces
• 3 Tbsp peanut butter
• 3 good dashes of hot sauce

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in garlic, and continue cooking 1 minute. Add chicken and all vegetables, except kale, jalapeno, and asparagus, and saute about 5 minutes.  Add tomato sauce, chicken stock, peanut butter, hot sauce, and season with salt and curry powder. Taste and adjust seasoning (curry, salt, hot sauce) to your preference.  Cook and stir 10 minutes
2. Fold in jalapeno, kale and asparagus, and cook approximately 3 minutes.  Serve over rice and garnish with cashew pieces.

Flat Bread Pizza made from leftovers!

So...this post is a little different for me...I'm just sayin'...thanks to Costco..one should always have:  bottle of strained La San Marzano tomatoes,  Skoditakis feta, Naan flat bread, Balterson 6 year old cheddar, a block of REAL parmesan cheese, and arugula.    All of these things, save the arugula, last weeks in your fridge.  Sooooo, it's Friday of a long week (first week back after a month long vacation - but that's another story) and in 21 minutes - you can have this great, crispy, salty, flat bread pizza.

Steak (leftover from a bbq) and Arugula Pizza
Chicken (leftover from a bbq) and Feta Pizza

Preheat the oven to 500 degrees, the rack should be in the middle.  (if cooking more than one pan and using both oven racks, move the rack in the middle up by one notch)

Brush the flat bread(s)  with a small amount of olive oil on both sides and place it on a sheet pan covered in tin foil.  Spoon the strained tomatoes on to the flat bread very sparingly.  Spread it with a spoon, just enough to very lightly cover the flat bread. (maybe 3 or 4 tablespoons).  This blank canvas can then be whatever you want.  For the Steak Pizza - I added VERY thinly sliced red onions, diced pepperoncini, green pepper and mushrooms (that I zapped in the microwave for a minute and drained), and thinly shaved steak.  I then grated a light coating of finely grated Balderson old cheddar over the pizza.  For the second one, I added very thinly sliced zucchini, chopped mixed olives, diced chicken, and crumbled feta. 

Pop these in the oven for 6-7 minutes - depending on your preference for soft/chewy crust vs. crunchy/crispy crust (my preference).  If you're using both oven racks, switch the pans around after 3 minutes.  This makes sure they cook to the same 'done-ness'.

While these are cooking, place two handfuls of arugula in a bowl.  Squeeze a little lemon juice, a sprinkle of salt, and a small drizzle of olive oil.  Toss gently.

If you particularly like 'crispy' - and I do - I then switch the oven to broil for about a minute!

Take them out of the oven.  Place a handful of the dressed arugula on the pizza as desired.  I put it on the steak pizza, but it works on any pizza!.

Place on a large cutting board and cut in rustic pieces and serve!  A great appetizer, great dinner, great late night snack. 

I've made these with a bunch of combos -  prosciutto/parmesan, leftover grilled vegetables/feta, leftover braised short ribs/old cheddar, leftover meatloaf/roasted potatoes (add a little plain yellow mustard or dijon to your tomatoes for this one!)

Open your fridge and see what's in there!

Enjoy!

Roasted Vegetable Soup with Curry

INGREDIENTS:

3 large carrots
1 medium butternut squash
1 small turnip
1/2 head of cauliflower florets
2 small onions (medium dice)
3 cloves of garlic (diced)
6 cups salt free chicken stock
2 Tbsp olive oil (I use basil-infused oil)
1 1/2  tsp curry powder (adjust more or less to your preference)
parmesan cheese rinds (or 1/4 cup finely grated fresh parmesan)
salt and pepper to taste
garnish with basil leaves or parsley and a drizzle of olive oil

Preheat oven to 425 degrees

Cut vegetables to even sizes.  Drizzle with olive oil and salt and pepper and toss gently.  Place on foil covered baking sheet and roast in the oven until cooked through and there are some brown (flavor!) spots.

*Note you can use any vegetables that you like or have at home.  Just make sure that you cut them in uniform sizes.  *Sometimes the green vegetables tend to make the soup look, well, not that appetizing!  That's why I use the bright *yellows.

*Also - I always use salt free products and then add the amount of salt that you like.   That puts you in control of the salt *content.

In heavy dutch oven, cook chopped onion and garlic in 1 Tbsp of olive oil.  When just starting to brown, add the roasted vegetables and all but 1 cup of the chicken stock.  Bring to a simmer for about 45 minutes and reduce heat.  Blend with an immersion blender (or in batches in your regular blender if you don't have an immersion blender).  Add the parmesan rind, curry powder, salt, and pepper and simmer another 15 minutes.  TASTE the soup!  Adjust with curry, salt, and pepper....remember that the parmesan rind will continue to give the soup a salty flavor.  Also adjust the thickness of the soup with the remaining chicken stock.

Serve in bowls and garnish with basil or parsley and a drizzle of olive oil and a toasted baguette.  This soup will keep in the fridge for up to 5 days and freezes well too.

Curry Turkey Meatballs on Toasted Basmati

Adapted from Indian Food Made Easy, by Anjum Ananad.  Sadly, I don't care for cilantro, so enjoy this with fresh parsley!

Ingredients

For the meatballs:
1 lb ground turkey
1/4 c finely chopped fresh curly parsley
1 tsp garam masala
1 tsp powdered ginger
1/4 tsp cayenne
1 tsp curry powder
3 garlic cloves, minced
1 large egg
3/4 tsp coarse grind sea salt

For the sauce:
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil
1/4 tsp cinnamon
1-3/4 cups salt free chopped canned tomato (drained)
1 tsp powdered ginger
3 large garlic cloves, minced
2 cups water
1/2 tsp turmeric
1 tsp chile powder 
1/2 tsp cayenne
2 tsp ground coriander
1 tsp curry powder
1 tsp garam masala
1/2 c sliced mushrooms
1/2 c sliced zucchini
Coarse sea salt, to taste (3/4 tsp or more)
Handful of curly parsley leaves, roughly chopped
3 green onions, sliced

For the toasted rice:
1 cup basmati rice
drizzle of olive oil
2 cups sodium free chicken stock
salt and pepper to taste

Directions
In a large bowl, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion.  Be sure the ingredients are thoroughly incorporated but don't over mix. Mixture will be quite wet.  Form into loose balls/patties using a 1/4 cup measuring cup or small ice cream scoop.  In a deep sauce pan, heat the canola oil.  When medium-high, brown each meat ball on two sides, remove from heat and set aside.

While browning meatballs, toast the rice in the drizzle of olive oil on medium high heat.  When aromatic and browned, add the chicken stock, cover, and simmer 12 minutes.  Remove from heat and let stand, covered, until the meatballs are ready.

When meatballs are browned, add the remaining onion, cinnamon, and garlic to the remaining oil and saute over medium heat until the softened, 3-4 minutes. Add the drained tomatoes, ginger, and remaining spices. Cook until the oil comes to the surface, 4-5 minutes, then add 1 cup of water. Continue cooking until the water has evaporated, stirring occasionally, 3-4 minutes. Then stir constantly for 3 minutes; at this point the mixture will be a bit dry. Add the salt and the remaining water. Bring to a boil.  Drop in meatballs, mushrooms, zuchinni, and cover the pot, reduce heat to simmer, and cook for 5-6 minutes.

Serve meatballs over rice and garnish with the sliced green onions.

Haddock Chowder 
serves 4-6

3 strips bacon, cut into small pieces
1/2 yellow onion, minced
1/2 carrot, finely chopped
2 large white potatoes, cut in 1/2 inch cubes
1/4 c water
1 1/2 pounds fresh haddock
1/4 dry sherry
1 quart of whole milk
2 Tbsp butter
1 sprig of thyme
1/8 c chopped fresh parsley
2 green onions, sliced very thin
2 big dashes of Frank's Red Hot (optional)

salt and pepper to taste

In a heavy bottom dutch oven (I love my le Creuset!) brown the bacon until crisp.  Remove the bacon with a slotted spoon and place on a paper towel.  Put the dutch oven back on medium heat and add the onions, potatoes, and carrots.  Cook about 5 minutes, until slightly carmelized (browned) and add 1/4 cup water.  This creates some steam, speeds up the cooking process, and will release the starch that will add some body and slightly thicken the chowder.  Cook until the potatoes and carrots are soft, about 10-15 minutes.

Soak the haddock in cold water for about 15 minutes.  Fresh haddock should have almost no smell.

Take the haddock out of the water and pat it dry with paper towels.  Lay the haddock fillets on top of the cooking vegetables, cover it, and allow it to steam for about 5 minutes.  When the haddock CAN be broken apart with a spoon (don't break it all up!  Just test it this way!!) add the sherry and the milk.  Bring back to full heat - but don't boil!  Add the thyme sprig (whole), the butter, and the bacon and stir well - taking care to scrape the carmelization off the bottom of the pot but not break up the haddock too much! .  Let that steep 5 minutes and then taste the chowder for salt and pepper - add S and P to taste.  Add the parsley and green onions just before serving.  Serve very hot with biscuits or crusty bread.  Enjoy!

Fruit Crisp with Vanilla Ice Cream   (GF)

• 3 cups apples, mixed variety, peeled, cored and sliced
• 3 cups mixed frozen fruit, thawed (I used peaches, mango, strawberries)
• 1/3 cup white sugar
• 1-1/2 teaspoons brown rice flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne

• 3/4 cup quick-cooking oats
• 1/2 cup brown rice flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 c molasses
• 1/4 cup butter, melted 
•  
•  Preheat oven to 350 degrees F (175 degree C).   Spray 6 ramekins with non-stick spray.  Mix fruit and first set of ingredients and toss well.  Spoon this mixture into the ramekins. Combine the oats, rice flour, baking powder, and baking soda.  Melt the butter and molasses together in the microwave.  Be careful not to overheat. Mix the butter/molasses with the dry ingredients and crumble evenly over the fruit mixture.Bake at 350 degrees F (175 degrees C) for about 45 minutes.  Serve warm with really good vanilla ice cream. 

Grilled Flank Steak with Chimichurri Sauce

*sorry no pics for this one - and a nod to Bobby Flay, from whom I adapted

Dry Rub

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon powdered garlic
• 1 tablespoon chili powder
• 1 tablespoon white sugar
• 2 tablespoons coarse grind sea salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper

Combine all ingredients in a large bowl and mix well. Rub into flank steak, cover with plastic wrap, and let set for at least 2 hours at room temperature.  Rub mix can be stored in an airtight container for later use.

Chimichurri Sauce

• 2 cups fresh parsley and/or cilantro, firmly packed (I use parsley cause I'm not a cilantro lover)
• 1/4 cup fresh oregano leaves (optional - I used a Tbsp of dried oregano)
• 3-6 cloves of garlic
• 2 tablespoons chopped onion
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice 
• 1 tablespoon lemon juice
• Coarse grind sea salt and red pepper flakes to taste

Pulse the garlic and onion in the food processor or blender until finely chopped.  Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.  Add the olive oil, lime juice, lemon juice, and vinegar, and pulse a few times You don't want the herbs to be completely puréed, just finely chopped. Season with salt and red pepper flakes to taste.   Cover and store in fridge.

Set BBQ grill on high setting for 5 minutes.  Place steak in middle of grill, cover and grill on high for 3-4 minutes.  Turn, and grill for another 3-4minutes.  Remove from heat and let steak rest for 5 minutes.  If your steak is particularly thick, you may want to grill  a little longer.  These times worked well for a medium steak, about 1 1/2 inches thick.

make sure you turn the steak only once, and don't poke at it or cut into it!


Thinly slice the steak against the grain and pour the chimichurri sauce over the steak.  Serve immediately.

Haddock Fish Cakes and Tartar Sauce (more traditional than previous post!)

• 1 lb fresh haddock
• 3/4 cup mashed potato
• 1/3 cup chopped fresh parsley
• 4 green onions, thinly sliced
• 1/2 carrot, minced
• 1/2 celery stalk, minced
• whole lemon - 1/2 lemon for juice and zest, the other half for slices in poaching liquid
• 1 Tbsp dijon mustard
• 3 eggs, beaten (separated)
• 3/4 cup whole wheat flour
• 1 cup crushed corn flakes
• olive oil
• canola oil
• butter
• 1/2 c mayonnaise
• 1/4 c finely minced dill pickles
• 1 Tbsp fresh dill (optional)
• 1/8 tsp horseradish
• salt and pepper to taste

For tartar sauce - mix mayonnaise, pickles, horseradish, a squeeze of lemon, and salt and pepper in a bowl and put in the refrigerator.

In a frying pan, bring about 1 inch of water and a squeeze of lemon juice, and a few slices of lemon, to a boil.  Reduce heat to medium.  Place the rinsed fresh haddock in the water and poach about 4 minutes, until haddock breaks apart easily.

Drain well and let cool until it can be handled.  Mix mashed potato with green onion, parsley, lemon zest, dijon mustard, egg, salt, and pepper. Gently fold in the haddock - you want the haddock to stay in big flakes.  Carefully mold cakes, about 3 inches in diameter and about one inch thick.  Place on a plate, cover with plastic wrap, and place in fridge for at least 2 hours - preferably overnight.  You can also freeze at this stage and bring out when you're ready.

Take 3 plates, put whole wheat flour on one, two beaten eggs on the second, and the breadcrumbs on the third.  Dredge each fish cake in each, coating all sides, finishing with the bread crumbs.  (flour, then egg, then crumbs)


When all fish cakes are coated in flour, egg, and crushed corn flake crumbs, cover the bottom of your skillet with a mix of canola and olive oil, with a dollop of butter.  (mostly canola because it has a higher smoke point).  Heat to med-high heat, NOT smoking!   If it starts to smoke - dump it out and start again - the smoking/burned oil will ruin the fish cakes.

Cook each fish cake - 4 or 5 at at a time, in the hot oil, turning only once, about 3 or 4 minutes a side.  Don't over crowd the pan because it takes the heat down too low and you want a crispy exterior!  You can keep the cooked fishcakes warm in the oven, about 180 degree, while you cook the rest.

Honey Garlic Chicken on Toasted Basmati Rice

2 chicken breasts (boneless, skinless, trimmed)
1 Tbsp butter
2 Tbsp olive oil
1/8 c honey
3 garlic cloves, crushed
2 good pinches cayenne pepper
1/2 c heavy cream
1/3 c chopped fresh parsley
2 green onions, finely sliced

1 cup basmati rice
2 cups sodium free chicken stock
salt and pepper to taste

Preheat oven to 375 degrees

Salt and pepper the chicken breasts on both sides.  Heat an oven proof non-stick skillet on medium high heat.  When heated, add the butter and 1 Tbsp of olive oil.  When melted and hot, add the chicken breasts and brown on both sides, about 3 minutes each side.  Put the honey, garlic, and cayenne in the microwave and heat through.  Drizzle on the chicken breasts, and move chicken breasts around to coat them in the honey mixture.  Put the chicken in the oven for 20 minutes, turning once at 10 minutes.

While chicken is cooking, toast the rice in the remaining Tbsp of olive oil on medium high heat.  When aromatic and browned, add the chicken stock, cover, and simmer 12 minutes.  Remove from heat and let stand, covered, until the chicken is ready.

When chicken has cooked 20 minutes, remove from the oven, place the chicken on a cutting board, and place the skillet on the burner on medium high heat.  Add the cream and bring to a simmer.  While the cream is heating, slice the chicken on the cutting board.  Salt and pepper the cream mixture, and add the parsley and green onions.

Arrange the cooked rice on the plate, arrange the sliced chicken, and drizzle with the cream sauce.  Serve immediately.

Grilled Vegetable Frittata

 

• 8 eggs
• 1/3 c chopped fresh parsley
• 2 tsp dijon mustard 
• 1/3 c balsamic vinegar
• 1 small zucchini (sliced 1/2 inch thick, lengthwise)
• 1 yellow onion (sliced 1/2 inch thick)
• 1 red pepper (seeded and cut in 3 or 4 large pieces)
• 6 large mushrooms
• 1/3 c good balsamic vinegar
• 4 oz fresh mozzarella
• olive oil (small drizzle)
• salt and pepper to taste   

 Preheat the oven to 375.

Drizzle balsamic vinegar on vegetables and season with pepper.  Set BBQ on medium high heat and grill vegetables until charred but still firm.  Remove from grill and let cool.  When cool, dice the grilled vegetables into uniform pieces - a small dice.

I always grill a whole bunch of veggies - include asparagus, yellow zucchini, jalapenos, any of your favorites.  Once cooled they can keep in the fridge all week and you can use them in salads (see the roasted corn and black bean salad) or just re-heat in the microwave quickly, so they don't get soggy, and drizzle with good olive oil and a sprinkle of feta.  

Spray a non-stick frying pan with cooking spray or a small drizzle of olive oil.  Place a non stick frying pan on a medium heat, and add the grilled vegetables, enough to cover the bottom of the non stick pan.  Beat eggs, dijon mustard, salt and pepper, and parsley.  Add the egg mixture to the grilled vegetables.  Slice the mozzarella and place it on the top of the mixture.  Bake at 375 for about 15 minutes.  (until set). 

Slide the Frittata onto a plate to serve.

Grilled Corn and Black Bean Salad

• 1 small zucchini (sliced 1/2 inch thick, lengthwise)
• 1 yellow onion (sliced 1/2 inch thick)
• 1 red pepper (seeded and cut in 3 or 4 large pieces)
• 1/3 c good balsamic vinegar
• 2 ears of corn, husked
•  (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1/2 cup chopped green onions
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded) optional
• 1/2 cup fresh chopped parsley
• 2 Tbsp freshly squeeze lemon juice (about the amount of juice from 1/2 lemon)
• 1 Tbsp olive oil
• 1 Tbsp white balsamic vinegar (or you can substitute white wine vinegar)
• salt and pepper to taste
• 1 avocado

Method

Make sure to rinse and drain the beans, if you are using canned beans.

Drizzle balsamic vinegar on vegetables and season with pepper.  Set BBQ on medium high heat and grill corn, onion, zucchini, red pepper.  Grill until charred but still firm.  Remove from grill and let cool.  When cool, cut the corn off the cobs, and dice the grilled vegetables into uniform pieces - about the size of corn kernels and black beans.


In a large bowl, combine the beans, corn, grilled vegetables, jalapeno peppers, green onion, parsley,  lemon juice, vinegar, and olive oil. Add salt and pepper to taste. Chill before serving - it's better the next day.

Just before serving, dice the avocado - about the same size as the black beans and corn kernels - and toss into the salad.  You can also toss in about a cup of your favorite leafy green just before serving - arugula, red leaf lettuce, baby spinach.

Serves 6 to 8.

Roasted Pepper and Parmesean Soup

1 TBSP olive oil
1 large carrot, diced
1 medium yellow onion, diced
3 cloves of garlic, chopped
2 cups sodium free chicken stock (or vegetable stock, if you prefer)
3 bell peppers (a red, a yellow, an orange - or your favorite combination)
1/4 cup grated parmesan
Dash of Frank's Red Hot (optional) 
parmesan shavings (done with a carrot peeler, for garnish)
salt and pepper to taste

Place whole peppers on BBQ grill on high heat.  Char well on all sides.  If you don't have a grill available, you can broil them on all sides.  They should be black on all sides.  Place immediately in a ziploc bag and seal tightly, or place in a bowl and cover tightly with plastic wrap, and leave peppers until cool, about 30 minutes.

While peppers are cooling, saute garlic, onion, and carrot on medium heat in heavy dutch oven.  Add stock and simmer on low heat for 20 minutes.

Remove peppers from plastic wrap and remove the charred skin, core, and seeds.  Be careful to do this over a bowl so you don't lose the juice.  Roughly chop the peppers and add them to the simmering stock and vegetables.  Puree carefully with an immersion blender.  Adjust thickness to your liking with chicken stock.

Add grated parmesan, Frank's Red Hot (if desired), salt and pepper to taste, and heat thoroughly.

Ladle soup into heated bowls and garnish with parmesan shavings and a drizzle of olive oil.

Maple Mustard Rice Salad

1 c leftover cooked rice
1 c lentils (canned, rinsed)
1/2 c asparagus cuts
1/2 c chopped fresh parsley
1/2 c cherry tomatoes, halved
4 green onions, finely sliced
3 peperoncini finely diced

Mix these ingredients all together.
for dressing:

2 Tablespoons dijon mustard
2 Tablespoons of the brine from your olive jar (yes, really)
1/2 fresh lemon (just the juice)
2 Tablespoons maple syrup
salt and pepper to taste.

Whisk well and pour over the rice mixture.  Chill and serve - better the next day.....

Stuffed Chicken with Lemon Gravy and Basmati Rice

Ingredients

4 boneless, skinless chicken breasts
3 cups raw baby spinach, cleaned and dried
1/4 c walnut pieces
1/2 c crumbled feta
whole nutmeg, 5-6 grates against a rasp - (or 1/8 teaspoons of ground nutmeg. if you must!)
1/2 lemon, juice and zest
2 Tablespoons whole wheat flour
1 cup of sodium free chicken stock
4 Tablespoons olive oil, separated
1 Tablespoon of canola oil
3/4 cups basmati rice
1 1/2 cup water

Preheat oven to 400 degrees.

Put the spinach in a bowl - with no water - and microwave for 90 seconds;  set aside to cool.


Wash and try the boneless chicken and cut a pocket in each one.

When spinach is cooled, squeeze all of the water out of it.  Finely chop it on your cutting board and place it back in the (dried) bowl.  Add the feta, walnut, and nutmeg and mix well.  Stuff each pocket until almost overflowing and use toothpicks to close, if required.

Heat the pan on medium-high burner.  When hot, add 2 Tablespoons of the olive oil and 1 Tablespoon of the canola oil.  *wait until the pan is hot to add the oil, to keep it from smoking - and the canola has a higher smoke point, which will protect the olive oil.  Add the chicken, brown on both sides, and put in the oven.

 Heat a medium saucepan on medium-high heat, add the remaining Tablespoon of olive oil and add the basmati rice.  Toast it until it smells a bit toasty and is slightly browned.  Add the water and simmer on low heat for 13 minutes.  Remove from the heat and let it sit for 5 minutes.  Fluff with a fork.

While the rice is resting, take the chicken out of the oven (use oven mitts!  :-)) and put it on a plate to rest.  Put the frying pan on a burner and add the flour.  Cook it for about 8 minutes and add the chicken stock.  Squeeze in the lemon juice and stir in the zest - simmer until the rice is ready.

Slice the chicken breasts on the rice, and drizzle with the lemon gravy.  Serve with a green vegetable for color.

Spaghetti and Meatballs - a classic

I'm sorry ...another one that I forgot to take the final pictures!  We were serving a troupe of hung over 20-somethings on the day after St. Patrick's Day...it was a hit - 'cause you can't beat the carbs!

Ingredients

• MEATBALLS
• 1 pound lean ground beef
• 1 pound lean ground pork
• 1 pound medium Italian sausage (optional)
• 1/2 cup dried bread crumbs
• 1/4 c chopped fresh parsley
• 1 tsp dried basil
•  1/4 c freshly grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• dash of Frank's Red Hot (optional)
• 1/2 tsp salt
• 4 cloves of garlic, finely minced
• 1 egg, beaten
•  
• SAUCE
• 1/2 cup finely diced onion
• 5 cloves garlic, finely minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
•  1 (6 ounce) can tomato paste
• 2 teaspoons salt
• 1 teaspoon white sugar
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 c freshly grated parmesean
• 1/2 teaspoon ground black pepper
• 2 Tablespoons good balsamic vinegar
• 1 1/2 c of your favorite red wine  **please please do add the red wine - you will cook it long enough for most of the alcohol to be cooked off and it really does make a difference.

Directions

Preheat oven to 400 degrees. 

In a large bowl, combine all ingredients EXCEPT ground beef and ground pork and mix well.  Add the ground meat and mix well - but don't over work.  Form into equal sized balls. I the size to be just under the size of a golf ball - so a serving is two or three meatballs.  Place on lightly oiled foil covered baking sheet and bake at 400 degrees for 20 minutes.

Brown the sausage on all sides in a non stick frying pan.  Slice into coins and set aside. 

1. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomato paste and brown for a few minutes.  Crush canned tomatoes with your hands and add them to the onions and garlic.  Add the wine, salt, pepper, and sugar. 

 

2.    Cover, reduce heat to low, and simmer 90 minutes. Don't boil!  Stir in remaining ingredients, sausage, and meatballs and simmer at least 30 minutes more. You can simmer all day for better flavor!  Serve over thin pasta cooked (not rinsed!) al dente.

Green Lentil and Quinoa Salad

1/2 cup dry green lentils
1/2 cup quinoa
2 cups warm water
1/2 lemon, juice and zest
1/2 cup sun dried tomatoes (in oil, not rinsed or drained)
1/8 cup capers
1/4 cup chopped green olives
1/2 cup crumbled feta cheese
3 green onions, finely sliced
1/2 cup chopped fresh parsley
1 cup arugula (roughly chopped)
Salt and pepper to taste
drizzle olive oil and a drizzle of red wine vinegar

Simmer 1/2 cup of dry green lentils in 2 c water for 15 minutes, then drain and let cool.

Put quinoa in a saucepan with 1 tsp of olive oil on medium heat, stirring often, to toast for about 5 minutes.  Add 1 cup of warm water and simmer 15 min.  Remove from the heat and let sit 5 min.  Fluff with a fork and let it cool.  Toasting the quinoa this way brings a nutty flavor, and makes sure that the individual grains don't clump when they are simmered. 

When cooled, mix quinoa and green lentils together.

Zest and juice 1/2 of a lemon into the lentil and quinoa mixture.

Chop sun dried tomatoes and capers.

Add chopped sun dried tomatoes and capers to lentil and quinoa mixture.  Add remaining ingredients (chopped olives, crumbled feta, sliced green onions, chopped parsley, and roughly chopped arugula) and toss the salad.

Add salt and pepper (to taste) and drizzle with olive oil and red wine vinegar.  Toss well.  Serve chilled or at room temperature.  It's even better the next day!

Simple Steak and Baked Potato

Preheat oven to 425

4 russet potatoes
olive oil
butter
low fat sour cream
coarse sea salt
pepper
mushrooms
1/2 red onion
asparagus
filet mignon steak medallions
avocado
cherry tomatoes
red onion
squeeze of lemon

This is a very simple dish.

Wash the potatoes and poke 'em with a fork twice.  Rub with olive oil and coarse sea salt and place in the oven for one hour.

Half the cherry tomatoes, dice the red onions, and chop the avocado.  Drizzle with olive oil, a dash of sea salt, a grind of pepper, and a squeeze of lemon juice.  Toss well and set aside.

Snap off the ends of the asparagus.  Place in a frying pan with 1/2" of water and a sprinkle of salt.  Bring to a simmer for 4 minutes and remove the asparagus from the water.  Set aside.

Reheat frying pan on high heat - when hot - add a drizzle of olive oil.  Quickly add the onions and mushrooms and toss for 2-3 minutes to brown.  Set aside.

When potatoes have about 10 minutes to go, heat the frying pan to a med-high heat.  When the pan is hot, add the olive oil, butter.  When melted, add the steak.  Brown 4 minutes on high heat, turn, and brown another 3 minutes.  Remove from heat to rest.

Give the asparagus and mushrooms a quick zap to re-heat.

To plate....slice open the potato and put a dollop of sour cream inside.  Add the rested steak to the plate.  Cover with mushroom and onion mixture.  Place the asparagus, leaning up against the steak.  Garnish with the avocado and tomato salad.

Enjoy!

Beef Stroganoff

•  1.5 pounds beef (sirloin or top of the round) cut in 1" cubes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons olive oil, separated
• 2 tablespoons canola oil
• 1 carrot, diced
• 1/2 large yellow onion, diced
• 1 stalk celery, diced
• 1/2 cup whole wheat flour
• 3 cups low sodium beef broth
• 3 beef bullion cubes
• 1 teaspoon dijon mustard
• 1 tablespoon worcerstershire sauce
• 1 cup fresh sliced mushrooms
• 1/3 cup full fat greek yogurt (low or fat free will separate)
• 2 cups raw baby spinach
• salt to taste
• ground black pepper to taste
• chopped fresh parsley

Directions 

Place all but 2 tablespoons of the flour and 1/2 teaspoon of both salt and pepper in plastic bag and shake beef to coat. 

In a large cast iron dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of canola oil.  Brown the beef cubes over medium high heat and place in a bowl.  

Add 1 tablespoon of the olive oil, onions, carrots, and celery to the dutch oven and cook slowly for 3 to 5 minutes.  Stir the flour and saute another 3-4 minutes.  Pour in beef broth, and add the bullion cubes, mustard, and worcerstershire sauce, and bring to a boil, stirring constantly. 

Lower the heat and add the beef back to the pot.  Cover and simmer just below boiling point for 1 1/2 hours, or until the meat is tender. 

Five minutes before serving, stir in the mushrooms and spinach.  Bring up to a simmer, remove from heat, and add yogurt.  Salt and pepper to taste. Serve over buttered egg noodles. Garnish with parsley.  Serve immediately.

Roasted Beet, Avocado and Arugula Salad

 

 

• 2 large red beets
• 2 large golden beets  if available - if not, you can use just red
• 4 tablespoons white balsamic vinegar  you can use red wine vinegar but try to find white balsamic
• 1/2 cup olive oil
• 2 green onions, finely sliced
• 1/4 c thinly sliced red onion
• 2 tablespoons REAL maple syrup 
• 2 tablespoons lemon juice
• 1 tsp lemon zest
• 1 tablespoon dijon mustard 
• 4 ounces soft mild goat cheese
• 4 cups arugula
• 2 ripe avocados 
• Salt and freshly ground black pepper

Preheat oven to 425°F.

Place beets on foil covered baking sheet, drizzle with olive oil, salt, pepper, and roast in the oven until tender, 1 to 1 1/2 hours. Allow to cool.

To make the vinaigrette, whisk the green onion, maple syrup, lemon juice, lemon zest, mustard, and vinegar in a small bowl, add remaining olive oil in a steady stream. Season with salt and pepper.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch slice and put in separate bowls. Drizzle with half of the vinaigrette and season with salt and pepper.  You can refrigerate the beets for up to three days.

Divide the beets and fan onto salad plates. Toss the arugula and avocado with the remaining vinaigrette to coat and gently mound on top of beets. Crumble goat cheese on top. Serve immediately.

Chicken Curry Pulao
Note that this is adapted from Vancouver Chef Vikram Vij.  It's a lot of ingredients...but you should try it...get thee to the local bulk food store for the spices and cashew butter - things you don't regularly have...you can buy them in the smallest quantity!

Curry

2 teaspoons ground coriander
1 teaspoon chili powder
1 teaspoon ground turmeric
4 tablespoons water
5 tablespoons good-quality salted butter
5 cloves
4 green cardamom pods
10 black peppercorns
2 bay leaves
2 blades mace
2 to 3 medium onions, finely chopped
1 tablespoon garlic paste or finely chopped garlic
2 teaspoons ginger paste or finely chopped ginger
2 tablespoons cashew paste
4 c sodium free chicken stock
1.5 pounds skinless, boneless chicken breast meat, cut in cubes
1/2 finely diced hot pepper or a couple of dashes of hot sauce
1/2 c snow peas
1/2 c asparagus cuts
1/2 frozen peas or edamame
3 green onions sliced
1/3 cup fat free greek yogurt, whisked
Salt to taste
4 or 5 sprigs cilantro or parsley for garnish
cherry tomatoes for garnish

Toasted Basmati Rice

1 1/2 cups basmati rice
1 1/2 cups water
1 tsp olive oil

Method

Put the ground coriander, chili powder and turmeric in a small bowl, add 4 tablespoons water and mix together. Heat the butter in a large, heavy pan over medium heat, add the cloves, cardamom pods, peppercorns, bay leaves and mace and stir-fry for about 1 minute. Add the onions and stir-fry for 2 to 3 minutes until brown. Add the garlic and ginger and stir-fry until golden. Add the ground spice mix and stir-fry until the oil starts to look like it's separating. Once the mixture has browned, add the cashew paste. Then add the chicken, stir-fry on slow to medium heat for 5 to 7 minutes. Add the chicken stock and simmer on low until the chicken is cooked through.  The cooking can be stopped here - until you're ready.

To make the rice, put oil and rice in medium sauce pan and toast on medium heat until slightly brown.  Add water and simmer on low heat (covered) for 13 minutes, remove from the heat and let sit (covered) for 5 minutes. 

While the rice is cooking, bring the curry mixture back to a medium heat.  Add the raw vegetables and green onion.  Simmer for 10 minutes until vegetables are cooked but still firm.

When ready to serve, remove curry from heat and mix in greek yogurt.  Serve over toasted basmati rice.
Garnish with cilantro and/or cherry tomatoes.

Even better the next day!  Please let me know what you think! 

So today was like 'speed dating' at work...just went from one meeting room to another...almost wanted to look at my watch and say 'go!'.  Workaday world is tough all around right now - so nice to come home and spend an hour in the kitchen.  I know that sounds crazy....but it is almost therapeutic.  My oldest son says he moved out about 10 years too early...when we used to have pancakes for supper.   See you tomorrow!

Maple Mustard Chicken with Toasted Walnut Basmati Rice (serve with sauteed snow peas, frozen peas, and spinach)

• 4 boneless chicken breasts
• 1/3 c REAL maple syrup
• 1/4 c dijon mustard
• 1/2 cup sliced mushrooms
• 1/3 c diced red onion
• 3 Tbsp olive oil (separated)
• 1 clove garlic, minced
• salt and pepper

•  1 cup basmati rice
• 2 cups water
• 1/2 tsp salt
• 1/3 c chopped walnuts

• 1 cup frozen peas
• 3 cups fresh baby spinach
• 1 cup snow peas
• squeeze of lemon juice

Preheat oven to 425.  Heat skillet on medium-high.  Add 2 Tbsp olive oil. Saute mushrooms, onions, and garlic for 5 minutes.  Remove from the pan and set aside.  Re-heat pan on (almost!) high heat and place chicken breasts in pan.  Sprinkle chicken with salt and pepper.  When browned, about 6 minutes, turn the chicken breasts over.  Smear each with dijon mustard and then drizzle with maple syrup.  Swish the chicken around in the pan to mix, then cover with the mushroom/onion/garlic mixture and place in the oven to finish.  (about 20 minutes)

While the chicken is cooking, heat 1 Tbsp of olive oil in a sauce pan.  Add basmati rice and walnuts and toast lightly until just starting to brown and become fragrant.  Add 2 cups of hot water, and simmer on low heat for 13 minutes.  Remove from heat and let stand about 3 minutes.

While rice and chicken are cooking, place snow peas, baby spinach, and frozen peas in skillet on med-high heat.  Saute, stirring often.  Squeeze lemon juice over the vegetable mixture.  This should be 'al dente' in about 8 minutes.  All of your components should be done!

To plate, arrange the vegetable mixture in a circle.  In the middle of the circle, place a scoop of the rice.  Place a chicken breast on top of that, and top with mushroom/sauce mixture from chicken pan.  Sprinkle with green onion slices.

Bon appetito! 

Haddock Fish Cakes

• 1 lb fresh haddock
• 1 cup sweet potato/celeriac mash (see recipe this blog!)
• 1/3 cup chopped fresh parsley
• 4 green onions, thinly sliced
• 1/3 cup fresh grated parmesan cheese
• 1/2 lemon, juice and zest
• salt and pepper
• 3/4 cup whole wheat flour
• olive oil
• canola oil.

Curry yogurt sauce

• 1/3 c plain fat free yogurt
• 1/3 c plain fat free greek yogurt
• 2 tsp curry powder
• 1/4 tsp sugar
• 1/2 tsp salt
• 2 finely sliced green onions
• dash of Frank's Red Hot sauce (optional)

Mix all yogurt sauce ingredients and refrigerate.  

In a frying pan, bring about 1 inch of water and a squeeze of lemon juice to a boil.  Reduce heat to medium.  Place the rinsed fresh haddock in the water and poach about 4 minutes, until haddock breaks apart easily.  Drain well and let cool until it can be handled.  Mix sweet potato/celeriac mash with green onion, parsley, cheese, lemon zest, salt, and pepper. Gently fold in the haddock - you want the haddock to stay in big flakes.  Carefully mold cakes, about 3 inches in diameter and about one inch thick.  Place on a plate, cover with plastic wrap, and place in fridge for at least 2 hours - preferably overnight.

When ready to cook, place 3/4 cup ww flour on a plate and gently coat each fish cake.  Coat the bottom of a frying pan with equal parts olive and canola oil.  The canola has a higher smoke point, so will be less inclined to burn.  Bring the oil to a med-high heat.  Gently add each fish cake.  Cook on each side until brown, 6-8 minutes per side.

So here's my trick...make a lovely baked haddock dinner with the sweet potato/celeriac mash...but make lots of extra.  These are a great use of leftovers the next day!  And I forgot to take the pictures as I went...will add them next time!

Sweet Potato and Celeriac Mash

• 2 large sweet potatoes
• 1 bulb of celeriac
• water to boil
• salt to taste
• 1 tsp horseradish
• 2 tsp high quality olive oil

Peel the sweet potatoes and celery root.   This recipe would feed 4-6 people - the key is to have just about equal amounts of sweet potato and celeriac.  Cut the sweet potatoes in about 3 inch chunks.  Cut the celeriac in about 1 inch chunks.  This is because the sweet potato cooks much faster.  Boil the potato and celeriac mixture until a fork goes through easily, about 45 minutes.  Drain well, add horseradish and olive oil, and mash well.

Make extra!  See recipe for haddock fish cakes!

Meatloaf with Green Lentils and Spiced Yogurt
sorry...I served this so fast I forgot the picture!! ;-)

for the meatloaf:

• 2 lbs extra lean ground beef (for lower fat, use 1/2 beef and 1/2 ground turkey or chicken)
• 1 cup green lentils (cooked)
• 1/4 cup seasoned whole wheat breadcrumbs
• 1/2 cup parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 large carrot, grated
• 1 stalk of  celery, grated (snap the top off the celery and pull the string off down the stalk)
• 1 large egg
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 5 pickled peppers, minced (or your favorite hot pepper)
• 4 good dashes of Frank's Red Hot (optional)
• 1/2 tsp kosher salt
• pepper to taste 

 For the Spiced Yogurt

• 1/2 cup plain Greek yogurt
• 2 Tablespoons dijon mustard
• 2 Tablespoons honey
• 3 stalks green onion, finely sliced
• 1/4 c fresh parsley, finely chopped
• 1/2 lemon, juice and zest
• salt and pepper to taste

 
Preheat oven to 375

If you're using dry green lentils, boil 1/2 cup of lentils in 1 cup of water for 15-20 minutes.  Drain and cool until they can be handled.

Combine all ingredients except the meat.  Mix well with your hands - squeezing so that the lentils break down some, but still have some texture.  Add the meat and mix well - but don't overwork!.

 Put the mixture in a loaf pan sprayed with non-stick cooking spray and bake for 45 minutes. 

For Yogurt, mix all ingredients and store in the refrigerator while meatloaf cooks.

Serve meatloaf with a dollop of spiced yogurt, mashed potatoes, and a green vegetable.

Italian Wedding Soup

Ingredients:

For the Meatballs:

• 10 oz ground turkey or chicken breast
• 6 oz extra lean ground beef
• 1/4 cup seasoned whole wheat breadcrumbs
• 1/2 cup parmesan cheese (divided)
  
• 1/4 cup fresh parsley, finely chopped
• 1 large egg
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 4 good dashes of Frank's Red Hot
• 1 tsp kosher salt

For the soup:

• 1 carrot, diced
• 1 onion, diced
• 1 stalk celery, diced
• 1 Tbsp olive oil
• 8 cups fat free/salt free chicken broth
• 1 head escarole, chopped
• fresh pepper
• 1/2 cup freshly grated parmesan cheese
• 2 eggs

Directions:

In a large pot, saute the carrot, onion, celery in the olive over med-high heat for about 10 minutes.  Add the chicken broth and reduce to medium heat, covered.

While the broth is heating up, in a large bowl, combine ground turkey, ground beef, breadcrumbs, egg, parsley, onion, garlic, Frank's Red Hot, salt and 1/4 cup of the cheese. Using your hands, mix all the ingredients well until everything is combined. Form small meatballs, about 1-inch in diameter.

In a separate saucepan, bring the chopped escarole to a boil and simmer 10 minutes.  Drain well, squeezing out excess water.  When cool enough to handle, place the escarole on your cutting board and roughly chop.

While the broth simmers, drop the meatballs in, and add chopped escarole. Add fresh pepper cook about 10 minutes.

Beat the remaining egg with the remaining 1/4 cup of parmesan cheese.  While stirring the soup, add the egg/cheese mixture and stir until the egg is fully cooked.  About two minutes.

Serve hot.

Green Lentil Mulligatawny Soup

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 2 Tbsp olive oil
• 1 1/2 Tbsp whole wheat flour
• 2 Tbsp curry powder
• 6 cups sodium free chicken broth
• 1/2 granny smith apple, cored and chopped
• 1/4 cup uncooked basmati rice
• 1 skinless, boneless chicken breast half - cut into cubes
• 3-4 dashes of Frank's Red Hot sauce (or to taste)
• 1/2 cup dry green lentils
• 1 cup water
• salt to taste
• ground black pepper to taste
• 1 1/2 c raw baby spinach (optional)
• 1/2 cup low fat plain greek yogurt (optional)

Directions 

Bring 1/2 cup dry green lentils to a boil in 1 cup of warm water.  Simmer 15 minutes and drain.

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, lentils, and hot sauce.  Simmer 15 minutes.  Add the spinach and cook 5 more minutes.  

Serve hot with a dollop of yogurt. 

Green Lentil and Quinoa Salad

1/2 cup dry green lentils
1/2 cup quinoa
2 cups warm water
1/2 lemon, juice and zest
1/2 cup sun dried tomatoes (in oil, not rinsed or drained)
1/8 cup capers
1/4 cup chopped green olives
1/2 cup crumbled feta cheese
3 green onions, finely sliced
1/2 cup chopped fresh parsley
1 cup arugula (roughly chopped)
Salt and pepper to taste
drizzle olive oil and a drizzle of red wine vinegar

Simmer 1/2 cup of dry green lentils in 2 c water for 15 minutes, then drain and let cool.

Put quinoa in a saucepan with 1 tsp of olive oil on medium heat, stirring often, to toast for about 5 minutes.  Add 1 cup of warm water and simmer 15 min.  Remove from the heat and let sit 5 min.  Fluff with a fork and let it cool.  Toasting the quinoa this way brings a nutty flavor, and makes sure that the individual grains don't clump when they are simmered. 

When cooled, mix quinoa and green lentils together.

Zest and juice 1/2 of a lemon into the lentil and quinoa mixture.

Chop sun dried tomatoes and capers.

Add chopped sun dried tomatoes and capers to lentil and quinoa mixture.  Add remaining ingredients (chopped olives, crumbled feta, sliced green onions, chopped parsley, and roughly chopped arugula) and toss the salad.

Add salt and pepper (to taste) and drizzle with olive oil and red wine vinegar.  Toss well.  Serve chilled or at room temperature.  It's even better the next day!