Chef Nicole's Time to Eat! Blog

Chef Nicole at the Darien Library- January 17th- 7:00 p.m.

2012-01-10T17:34:00.000-05:00

Meet the Author: Nicole Straight (Author of "More Time to Eat!")

Written by Erin S on 12/25/2011

Nicole Straight

On Tuesday, January 17 at 7 p.m., as part of our Health & Wellness Series, Nicole Straight, author of More Time to Eat!, will be our featured speaker.

Award-winning local chef Nicole Straight has just published her second cookbook, More Time to Eat!, which aims to teach families how to streamline time spent in the kitchen, as well as make delicious meals in 15 minutes. The new cookbook is an evolution of Straight’s lengthy experience as a cooking instructor who has taught thousands of people how to bring their families back to the table and simplify the nightly 6 o’clock dinner-time dilemma. The book contains a collection of easy recipes, such as BLT Tortellini, Provencal Braised Chicken Thighs, Asian Quinoa Salad, and Dark Chocolate Cherry Cookies. She teaches you how to simplify meal preparation while minimizing time spent in the kitchen for both family meals and entertaining friends.

Nicole Straight, founder of the Time to Eat! cooking school, teaches 90-minute cooking classes at the Christopher Peacock Cabinetry Showroom in Greenwich, as well as in-home cooking classes. Her visit will include a cooking demonstration.

A book signing and reception will follow the presentation. Books will be available for purchase at the event.

This program is part of the Library’s Health & Wellness Series, “Winter Wellness,” an extensive series of lectures, expert panels, workshops, film screenings, and fitness activities designed to help you achieve an even better version of you. For more information, please click here.

Additional parking for evening and weekend Library programs available on Thorndal Circle (behind Nielsen's).

http://www.darienlibrary.org/2011/11/21/meet-author-nicole-straight-author-more-time-eat

Lentil, split pea and barley soup with smoked turkey

2011-12-19T16:51:00.000-05:00

Winter is at our doorstep, and with it comes days like today when the only reasonable thing to make is a huge pot of soup. Here's my recipe for a delicious hearty soup. You can easily make this vegetarian by omitting the smoked turkey wings.

1 Tbs. olive oil

1 C. diced onion

1 C. diced carrots

1 C. diced celery

1 tbs. kosher salt or smoked fleur de sel

1 tsp. black pepper

1 tbs. Italian seasoning

72 oz. chicken stock

1/3 C. each- barley, lentils and split peas, rinsed

16 oz. can diced tomatoes with herbs

2 bay leaves

2 smoked turkey wings

Optional- rind of Parmesan cheese

Heat olive oil on medium high heat in a large soup pot. Add onion, carrots and celery. Saute for 2 minutes, add remaining ingredients (including rind) and stir to combine. Cover and simmer on medium low heat for at least an hour before serving.

Thanksgiving 101 class, book talk at the Westport Library, and caramelized onion, bacon corn muffins

2011-11-11T16:20:00.001-05:00

There are a few spaces left in Monday's Thanksgiving 101 class. Learn how to prepare for, organize and cook a delicious Thanksgiving dinner.

I will be giving a book talk and book signing on Thursday, December 1 at the Westport Public Library at 10:00 a.m. Pick up great tips and ideas to streamline your nightly dinnertime dilemma.

For more information, visit http://www.westportlibrary.org/events/chef-nicole-gives-you-more-time-eat?date=2011-12-01.

Here's my recipe for sweet corn muffins with caramelized onions and bacon.

2 box corn muffin mix

1 egg

2 tbs. butter

1/2 C. creamed corn

1 C. cooked crumbled bacon

1 caramelized onion:

1 onion

1 tbs. olive oil

1 tbs. brown sugar

1 tsp. balsamic vinegar

pinch of kosher salt

Saute onion and olive oil in a large nonstick pan on medium high heat. Add brown sugar, balsamic vinegar and kosher salt and cook 6-8 minutes until onions are soft. Remove and chop before adding to corn mix.

Preheat oven to 400. Combine all ingredients in a large bowl. Spray mini muffin tins with nonstick cooking spray and spoon corn mixture into tins. Bake 10-12 minutes until muffins are firm.

Lemon chicken francaise with artichoke hearts and mushrooms

2011-11-08T22:15:00.000-05:00

We had friends over the other night and I wanted to try something new. The beauty of this dish is a) most of it can be prepared in advance and b) the actual cooking time is very short.

6 thinly sliced pieces of chicken breast
1/2 C. flour
1 tbs. garlic powder
1 tsp. black pepper
1 tsp. 4S seasoning or Adobo salt
zest from 1 lemon
1 can artichoke hearts, sliced
1 C. sliced mushrooms
juice from 1 lemon
1/2 C. white wine
1/2 C. water or chicken stock
2 Tbs. olive oil
2 Tbs. unsalted butter
1/2 C. flat leaf parsley, chopped for garnish

Preheat oven to 375. Add oil and 1 Tbs. butter to a large nonstick saute pan on medium heat. On a plate, combine flour, garlic powder, black pepper, seasoning salt and lemon zest. Dredge chicken pieces in flour and set aside. When butter has melted, add 2-3 pieces of chicken to the pan and saute for 2 minutes per side. Remove chicken and place in a casserole pan. Continue sauteing chicken. Once all chicken pieces have been sauteed, place casserole pan in the oven, covered with foil.

In the same pan, add 2 tbs. of the flour mixture with remaining butter. Stir for 1 minute. Add white wine and water and stir until sauce thickens. If sauce is too thick add a little more water. Add mushrooms and artichoke hearts and cook for 2 minutes or until mushrooms have just softened. Remove chicken from the oven and pour sauce over pan. Garnish with parsley before serving.

Seriously healthy cookies!!

2011-09-12T16:26:00.000-04:00

A friend brought some delicious coconut chocolate cookies she made last night, I was inspired to play off her recipe and create these delicious, airy cookies that are so healthy, you can even eat them for breakfast!

2 eggs
1 C. almond flour
1 C. shredded coconut
1/2 C. wheat germ
1 tsp. baking soda
1 tbs. cinnamon
3 Tbs. agave or honey
1/4 C. apple sauce
1 mashed banana
3 tbs. oil
1/4 C. dark chocolate chips

Preheat oven to 375. Combine all ingredients in a bowl, mixture will be moist, but if mixture seems too wet, add another 1/2 C. almond flour. Bake on a Silpat mat for 10-12 minutes or until cookies are firm to the touch.

Peach black bean salsa

2011-09-09T10:24:00.000-04:00

I did a cooking demonstration at the Westport Farmers' Market yesterday and made a delicious fresh peach and black bean salsa, here's the recipe. Don't forget to register for an upcoming class at www.timetoeat.tv, the new season is listed below.

1 ½ C. peeled diced peaches
2 C. cooked black beans
½ C. finely diced tomato
½ C. diced red pepper
½ finely diced onion
½ bunch cilantro, chopped
2 tbs. olive oil
Juice from 1 lime
1 tsp. honey
1 tsp. cumin
1 tsp. chili powder
Kosher salt to taste
Cayenne pepper (optional)

Combine all ingredients in a bowl, season to taste with salt and add a little cayenne if you like heat!

NOTE- this salsa is delicious on any protein or served as a side salad tossed in with cooked quinoa.

Time to Eat! Upcoming Class Schedule at Christopher Peacock Cabinetry

Sept. 14 Back to School-15 Minute & Make Ahead Meals
Sept. 28 15 Minute Meals
Oct. 12 Hearty Fall Soups
Oct. 26 Fall Harvest Dinner Party
Nov. 9 Easy Dinner Party
Nov. 14 Thanksgiving 101- How to plan for and create a stress-free meal
Dec. 7 Holiday Hors' D'oeuvres and Desserts in a hurry!
Dec. 14 Cookies as Gifts

Curried barley salad

2011-09-07T17:33:00.000-04:00

Here's one of the recipes I'll be making at The Westport Farmers' Market tomorrow, Thursday, September 8th from 11-1. Come on by for a taste.

1 C. uncooked pearl barley

2 C. water or stock

1 C. cooked chickpeas (garbanzo beans)

1 C. grated zucchini, drained

1 C. chopped tomato

½ bunch flat leaf parsley, chopped

¼ C. Golden raisins

Juice from ½ lemon

1 Tbs. finely chopped garlic

1½ tsp. curry powder

1 tsp. turmeric

½ tsp. Smoky paprika

2 tbs. Olive oil

Kosher salt to taste

Combine barley and water in a pot with a lid; simmer for 30-40 minutes before fluffing with a fork. Or, try using a rice cooker. Add 2 1/2 cups water per cup of barley.

While barley cooks, combine remaining ingredients in a bowl and stir to combine. Set aside until barley is cooked. When barley is cooked, fluff with a fork and gently combine with vegetables. Season to taste with salt. Salad can be served warm or cold.

Learn more about Nicole Straight and Time to Eat’s cooking classes at www.timetoeat.tv.

Lentil, brown rice soup with turkey kielbasa... Perfect for the rainy weather.

2011-09-06T21:00:00.000-04:00

The kids are (finally) back in school and like clockwork, the weather has turned cool and rainy. Today was the perfect day to make a large pot of soup. This is one of my favorite soups to make, and the addition of turkey kielbasa is a great addition. Feel free to omit it for a hearty vegetarian soup.

1 Tbs. olive oil
1/2 C. diced onion
2 C. sliced turkey kielbasa
2 cubes frozen garlic
1 C. rinsed lentils
1 C. uncooked brown rice
20 oz. diced tomatoes with juice
56 oz. chicken or vegetable stock
1 Tbs. balsamic vinegar
1 Tbs. each kosher salt, pepper and Italian seasoning
1 bay leaf
2 chopped carrots
3 stalks celery, chopped

Heat olive oil in a large dutch oven with a lid on medium high heat. Add onion and kielbasa and saute for 4-5 minutes until kielbasa begins to turn golden brown. Add garlic, lentils and brown rice. Stir to combine and add remaining ingredients. Cover and reduce heat to medium low. Cook for 45 minutes. If soup looks too thick, add more stock, taste and add more salt or pepper as needed.

Curried garbanzo beans with cauliflower

2011-08-21T19:32:00.001-04:00

One of my daughter's has recently decided she's going to become a vegetarian WITH the exception of 1) bacon cheeseburgers and 2) beef tacos.

I decided to make a vegetarian curry tonight using two of her favorite foods, garbanzo beans and cauliflower. As I was beginning the process, she wandered into the kitchen and asked if she could help. I happily obliged, and this is what we came up with.

1 Tbs. olive oil
1/2 C. diced onion
8 oz. diced tomatoes with juice
2 cubes frozen garlic
2 cubes frozen ginger
2 C. canned garbanzo beans, rinsed
1/2 tsp. tumeric powder
1 tsp. curry powder
1/2 tsp. ground cumin
1 C. light coconut milk
2 C. raw cauliflower florets
1 C. shredded carrots
juice from 1/2 lime
salt to taste

Heat olive oil in a large nonstick pan with a lid on medium high heat. Saute onions and add diced tomatoes, garlic and ginger. Stir to incorporate, and add remaining ingredients. Reduce heat to medium, stir and cover. Let cook for 15 minutes until cauliflower is soft.

Note- almost any vegetable can be added to this dish, as well as diced chicken or shrimp.

We all enjoyed this delicious vegetarian dinner and there's plenty left over for tomorrow's lunch.

Tandoori spiced chicken salad

2011-05-31T20:58:00.000-04:00

We were invited to a bbq last weekend and I made this delicious tandoori spiced chicken salad. This chicken salad is best made 1 day in advance so the flavors have time to combine.

Pickled lime, mint and cilantro chutney can be purchased at an Indian grocery store.

2 lbs. boneless skinless chicken thighs
2 Tbs. tandoori spice
2 tsp. smoked paprika
1 tsp. kosher salt
2 Tbs. hot pickled lime
2 tsp. mint chutney
2 tsp. cilantro chutney
1 C. plain Greek yogurt
1/2 C. dried cranberries
1 C. finely diced celery

Preheat oven to 450. Combine tandoori, paprika and salt in a bowl and rub on chicken. Wrap chicken in foil packets and bake for 15-18 minutes. Remove from heat and let cool completely. In a large bowl, combine lime, mint, cilantro and Greek yogurt. Add celery and cranberries. Shred chicken with 2 forks and add to bowl. Stir to combine, cover and refrigerate until ready to serve.

Take-a-Break With CT bites and Chef Nicole

2011-04-26T16:56:00.001-04:00

Take-a-Break With CT bites and Chef Nicole

Take-a-Break With CT bites and Chef Nicole

Tuesday, May. 3, 2011 9:30 AM - 11:00 AM

The CTbites team, including Chef Nicole, an award-winning chef and owner of Time to Eat cooking school, cookbook writer, and regular guest on local and national television, discuss great ideas for good, healthy home cooking.

9:30 am, coffee
10:00 am, speaker

Author Photo: Kate Eisemann

location: McManus Room

Breakfast cookies

2011-04-06T10:31:00.000-04:00

Mornings in our house are usually very hectic, and while I love the idea of a warm healthy breakfast, most mornings I'm just hoping the kids have brushed their hair before leaving the house. I made these yesterday and the kids (and I) loved them, they're the perfect grab-n-go breakfast or snack.

1/2 C. (1 stick) unsalted butter softened
3/4 C. firmly packed brown sugar
1/4 C. maple/agave syrup
2 eggs
2 ripe bananas
1 tsp. vanilla
1 1/2 C. all-purpose flour
3/4 C. wheat germ
1 tsp. baking soda
1 1/2 tsp. ground apple or pumpkin pie spice
pinch of salt
3 C. Quaker Oats (old fashioned, uncooked)

Optional mix-ins- ¼ C. each- dried cherries, toasted almonds, shredded coconut, mini chocolate chips

Heat oven to 350°F. In large bowl, beat butter, sugar and maple/agave syrup on medium speed of electric mixer until creamy.

Add eggs, bananas and vanilla; beat well. Add combined flour, wheat germ, baking soda, apple pie spice and salt; mix well. Add oats and optional mix-ins; mix well.

Drop dough by rounded tablespoonfuls onto Silpat lined cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack and after a few minutes store in a ziplock bag to keep cookies soft.

Pork carnitas with roasted corn and cilantro cabbage salad

2011-03-30T20:32:00.002-04:00

I saw a yummy looking recipe the other day in a magazine that I’d been carrying around in the bottom of my purse for a couple weeks. Generally, I look at the picture, read the title and wing it. This was the case with tonight’s dinner and everyone loved it!

1 pork loin
1 tsp. olive oil
zest from 1/2 lime
1 tsp. each cumin and chili powder
pinch of kosher salt and pepper

2 C. frozen corn
1 tsp. olive oil
1 tsp. each cumin and chili powder

½ head napa cabbage, finely chopped
¼ C. chopped cilantro
juice from 1 lime
¼ C. olive oil
pinch of kosher salt and pepper
-optional- thinly sliced radish

corn tortillas

-optional- sliced avocado

Heat grill to high, and oven to 350. While grill heats, rub pork loin with olive oil, lime zest, cumin, chili powder, salt and pepper. Grill pork for 4 minutes per side, remove and wrap in aluminum foil and place in oven for 15 more minutes.

While pork cooks, place frozen corn on a cookie sheet, drizzle with olive oil, cumin and chili powder and bake for 15 minutes or until corn turns crisp. Wrap tortillas in foil and warm in the oven for 5 minutes.

Assemble salad by combining cabbage, cilantro, lime, olive oil, salt and pepper in a bowl. Season to taste.

Remove pork from oven, thinly slice and pour juice over pork. Place pork, cabbage salad and a little corn on a tortilla.

Curried bulgur salad with golden raisins, pine nuts and green beans

2011-03-29T14:20:00.001-04:00

Another great salad to serve or bring to any party. Use your Vidalia chopper for quick prep.

3 Tbs. olive oil
½ C. finely diced onion
2 tsp. curry powder
1 C. finely diced carrot
2 C. bulgur wheat
16 oz. (2 C.) chicken stock
1 C. golden raisins
½ C. dried apricots, diced
½ C. toasted pine nuts
1 C. fresh green beans, roughly chopped
salt and pepper to taste
½ C. finely diced English cucumber

Heat olive oil in a pot on medium high heat. Add onions and sauté for 1 minute. Add curry powder, carrot and bulgur and stir to combine. Add chicken stock, raisins, apricots, and pine nuts. Reduce heat to low, cover and cook for 20 minutes until liquid has absorbed. Remove from heat, add green beans, season to taste with salt and pepper and keep covered another 20 minutes. Add bulgur to a large bowl and toss in diced cucumbers. Cover and let cool completely before serving.

(Easy) Cold Soba noodle salad

2011-03-28T13:41:00.001-04:00

As the weather gets warmer and potluck season begins, I love to bring this dish. It a snap to make, can be made a day in advance and packs a ton of flavor. You can also make the dish vegetarian by omitting the chicken.

For salad:
1 package soba noodles
1½ C. frozen shelled edamame
1 red pepper, thinly sliced
2 C. cooked chicken, diced
3 Tbs. chopped cilantro leaves
1 Tbs. chopped fresh basil

For dressing:
½ C. chunky peanut butter
2 Tbs. rice wine vinegar
2 Tbs. soy sauce
Shiracha-optional to taste
2 cubes frozen garlic
3 cubes frozen ginger
½ C. sesame oil
2 Tbs. black sesame seeds

Boil soba noodles for 4-5 minutes, drain and rinse in cold water, set aside. Combine noodles with remaining salad ingredients in a bowl. In another bowl, combine all dressing ingredients and whisk until thoroughly combined. If dressing is too tangy, add a bit of honey. Add dressing to salad and toss. Refrigerate at least an hour before serving.

Thai meatballs with dipping sauce

2011-03-08T17:40:00.003-05:00

I made these tonight for my family and they were a huge hit! Although they have lots of flavorful ingredients, they were not too strong for little palates.

These meatballs are delicious served in a lettuce leaf or eaten over rice and the flavorful dipping sauce is incredible!

FOR MEATBALLS:
1 lb. ground pork
1 lb. ground turkey
3 finely chopped scallions
1/4 C. chopped cilantro
3 cubes each- frozen garlic and frozen ginger
3 Tbs. fish sauce (nap pla)
3 Tbs. vegetable oil

FOR SAUCE:
1/4 C. fresh lime juice
1/4 C. rice wine vinegar
2 Tbs. soy sauce
2 Tbs. fish sauce
3 Tbs. each- chopped cilantro and mint
1 grated carrot
1/2 peeled, grated cucumber
2 Tbs. sweet chili sauce
1 Tbs. brown sugar

1 head butter lettuce, leaves carefully removed
1/4 C. dry roasted peanuts

Preheat oven to 375. Combine all ingredients -except vegetable oil- in a bowl, hands work best. Heat oil in a large nonstick pan on medium high heat. While oil heats, roll meat into balls, about 2" wide. When oil shimmers, add meatballs and cook 2 minutes per side or until meatballs are golden brown. Remove from pan and add to a casserole pan. Cover with foil and finish cooking in the oven for 20 minutes.

While meatballs cook, assemble sauce by combining all sauce ingredients in a bowl and set aside.

Assemble meatballs by placing 1 meatball in a lettuce leaf, spoon sauce and a few peanuts before eating.

Mexican cabbage slaw

2011-03-08T15:05:00.004-05:00

We made delicious black bean and brown rice burritos last night. The kids had wanted to make guacamole, so while they mashed away, I made a crunchy and refreshing salad to go with the burritos. The salad is really a snap to make, just throw everything in a bowl and toss.

1/2 head shredded Napa cabbage
1/2 head shredded purple cabbage
2 chopped scallions
1 finely sliced red pepper
1/2 bunch cilantro leaves, chopped
1/4 C. toasted Pepitas (pumpin seeds)
1/2 diced green apple
1/4 C. Ume plum vinegar (if you don't have it, use red wine vinegar)
1/2 C. olive oil
1 tsp. cumin
1 tsp. chili powder

Combine all vegetables in a large bowl, add vinegar, oil , cumin and chili powder and toss well to combine.

This salad can easily be made Asian by using sesame oil, 2 cubes of frozen ginger and toasted sesame seeds. OMIT the Pepitas, cumin and chili powder.

Pan seared chicken with white wine cream sauce

2011-02-28T19:07:00.002-05:00

Made a delicious dinner tonight for a gaggle of my daughter's friends. The running joke is that while kids would never eat these things at home, when they come to our house they gobble it up.

I made steamed green beans and thinly sliced crispy roasted potatoes to accompany the chicken.

Here's my recipe for pan roasted chicken and crispy potatoes.

2 split chicken breasts
olive oil
kosher salt
pepper
smoky paprika
1 C. chicken stock
1/4 C. white wine
1/4 C. chive or plain cream cheese

2 Russet potatoes
olive oil
kosher salt
pepper

green beans

Preheat oven to 425. Thinly slice 2 Russet potatoes. Place on a Silpat lined cookie sheet and drizzle with olive oil, kosher salt and pepper. Place in lower 1/3rd of oven.

Heat a cast iron/Le Creuset pan on high heat. Season chicken breasts with kosher salt, pepper and smoky paprika. Add a drizzle of olive oil to the pan and when hot place chicken breasts skin side down in pan. Cook for 2 minutes until chicken is seared and golden brown. Turn breasts, add chicken stock and place pan in the oven. Cook for 10 minutes, add white wine and cream cheese and whisk to combine.

Turn potatoes carefully to crisp on both sides and continue cooking chicken for another 10-12 minutes. 5 minutes before chicken is cooked, steam green beans.

Banana blueberry oatmeal muffins with dark chocolate chunks

2011-02-08T16:23:00.001-05:00

I had a bunch of bananas that were begging to be turned into muffins. This recipe is so easy and makes delicious fluffy muffins, great for breakfast or a snack.

1 1/2 C. flour
1 C. rolled oats
1/2 C. granular sugar
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1 egg
3/4 C. milk
1/3 C. vegetable oil
1/2 tsp. vanilla extract
1 C. mashed banana
1/2 C. fresh blueberries
1/4 C. dark chocolate chunks

Preheat oven to 400. Spray a muffin tin with nonstick cooking spray.

Combine dry ingredients in a bowl. In another bowl, mash bananas and add wet ingredients, but not blueberries or chocolate chunks.

Add dry ingredients to wet ingredients, stir to combine and add blueberries and chocolate chunks. Spoon into muffin tins and bake for 14-16 minutes until golden brown and when touched, the top springs back.

Pasta with asparagus, brussel sprouts and chicken with garlicky bread crumbs

2011-02-08T14:44:00.004-05:00

Last night was one our (now) typical Monday's school, homework, basketball practice at dinnertime!!!

I threw this dish together based on what was in our refrigerator. If you have leftover cooked chicken, use it, I had bought some poached chicken at Trader Joe's and used that. Although the kids didn't want the pasta mixed with the veggies, they ended up mixing it in their bowls...

elbow pasta
2 Tbs. olive oil
3 cubes frozen garlic
1 pint brussel sprouts, quartered
1/2 C. chicken stock or water
1/4 C. creme fraise or sour cream
2 C. cooked chicken, cut into small cubes
1 bunch asparagus, cut into 1/3'rds
1/2 C. Italian bread crumbs
1 tsp. garlic salt
Parmesan cheese
kosher salt and pepper

Boil pasta in salted water. While the pasta boils, heat olive oil in a large nonstick pan on medium high heat. Add brussel sprouts and garlic cubes. Stir to combine and add chicken stock and creme fraise. Saute for 3 minutes, add chicken and season with salt and pepper.

In a small bowl, combine bread crumbs, garlic salt and a drizzle of olive oil.

Reduce heat to medium and add asparagus. Stir to combine and cook for 1 more minute. Drain pasta and add to pan. Garnish with bread crumbs and Parmesan cheese before serving.

BLT Soup

2011-02-05T22:31:00.004-05:00

I made this soup tonight for some friends and it was a big hit. The cool crunch of the romaine and bread crumbs pair perfectly with the smoky, bacon in this tomato soup.

1 sourdough baguette
1 C. Italian breadcrumbs
1 tsp. garlic salt
1 head romaine lettuce
3 tbs. pesto
1 C. sour cream
8 oz chicken stock
48 oz. pureed tomatoes with juice
1 tsp. Italian seasoning
1/4 C. grated Parmesan
3/4 lb. bacon- save drippings
black pepper

Cut bacon into 1" pieces and cook in a pan on medium high heat, stirring frequently until bacon is crisp. Remove bacon with a slotted spoon and cool on a few paper towels. Save drippings in pan and set aside.

Preheat oven to 400. Slice baguette into 1" slices and brush with drippings. Place on a cookie sheet and bake in oven until crisp, about 4 minutes.

Combine 1/2 C. sour cream with pesto and place in a squeeze bottle if you have one. Thinly slice romaine lettuce and set aside.

Add bread crumbs to a small pan with 2 Tbs. bacon drippings and garlic salt. Toast over medium heat until crumbs begin to brown, about 4 minutes. Cool and set aside in a bowl.

Combine chicken stock, bacon drippings, pureed tomatoes and Italian seasoning in a large soup pot over medium high heat. Stir to combine and add crumbled bacon pieces. Cook for 5-6 minutes, add sour cream and Parmesan, stir to combine and process with an immersion blender until smooth. Season to taste and add pepper. Continue cooking, covered on medium low heat until ready to eat.

Ladle soup in a bowl, add a spoonful of breadcrumbs, a large pinch of shredded romaine and a squeeze of the pesto aioli. Add a sourdough round to the side of the soup and serve.

Turkey shepherd's pie

2011-02-04T15:54:00.002-05:00

My daughter rarely makes requests for dinner, however the other night she asked me to make shepherd's pie. I was happy to oblige, but wanted to make it a bit healthier and we had to eat early as she had her orchestra recital that same night.

Here's my recipe for easy and delicious Turkey Shepherd's Pie.

2 C. mire aux poix, I bought the fresh pre-chopped carrot, celery and onion mix from Trader Joe's
2 Tbs olive oil
1 C. frozen peas
1 C. frozen corn
2 lbs. ground turkey
kosher salt and pepper
3 Tbs. beef demi-glace, available in most supermarkets
1 C. chicken stock
mashed potatoes, I used frozen mashed potatoes from Trader Joe's and doctored them up with milk and butter, and they were great!

Preheat oven to 375. Saute mire aux poix in olive oil in a large nonstick pan until vegetables begin to soften, about 4 minutes. Season with salt and pepper, remove from pan and add to a large bowl. Add frozen peas and corn.

Saute ground turkey in the same pan for 3-4 minutes, add demi-glace and stir to combine. Add chicken stock and continue cooking until turkey is cooked through, about 8 minutes. Remove turkey and add to vegetables, stir to combine.

In another pot, warm potatoes with milk and butter, and cook for 6-7 minutes on medium heat.

Add turkey mixture to a deep casserole pan and spread potatoes over mixture. Bake for 20-25 minutes.

Pickle Nirvana- Horman's NY Deli pickles

2010-12-09T16:23:00.002-05:00

Are all pickles created equal? I think not. I may have found pickle nirvana in a jar of Horman’s Authentic New York Deli Pickles. I recently tasted their 4 varieties- the classic dill which was perfectly seasoned and crunchy, the spicy kosher which had a hint of heat, but was not overwhelming, the mustard kosher dill chips which had me looking for rye bread and ham in the fridge, and my favorite- the horseradish kosher dill chips, the envy of other pickles! The combination of pickling spices and horseradish is a home-run in my book, and would be perfect on a hot pastrami sandwich, but I would be equally happy eating them by themselves with an ice cold beer!

The Horman family has been making pickles since 1898 and prides themselves on making one thing- a great pickle. They call themselves “picklepreneurs”, and say one of the secrets to producing exceptional pickles is to keep their cukes ice cold from “vine to brine”.

Want to pick up a few jars? There will be a pickle party tomorrow at Fairway Market (595 Canal Street) from 12-3 PM where you will be able to taste (and buy) the four varieties. Try a brine shooter, and learn how to create a decadent relish tray using New York Deli Pickles. www.newyorkdelipickle.com

Thanksgiving leftover ideas...

2010-11-26T15:59:00.002-05:00

We have 12 of the 14 pounds of turkey leftover and I am thinking about a few great uses... Recipes to come as they're made.

Turkey enchiladas
Asian turkey fresh spring rolls
Turkey chili -to freeze
Turkey salad with dried cranberries and tzatziki

Homemade (really easy) soft pretzel bites

2010-11-13T18:14:00.005-05:00

I caught the last half of a morning talk show last week where they were making chocolately pretzels. While this didn't sound appealing, I loved the basic concept of using pizza dough to make soft pretzels.

I made homemade soft pretzels with marinara dipping sauce. for 5 hungry girls at our house tonight. They disappeared almost as soon as they were put on the table.

Here's the recipe:
1 package fresh pizza dough
kosher salt
garlic salt (optional)
marinara sauce

Preheat oven to 400. Bring a pot of water to a boil and salt generously, and line a cookie sheet with a Silapt mat (if you don't have one, line with aluminum foil and spray with nonstick cooking spray.

While the water boils, take small pieces of the pizza dough and roll into finger sized pieces. When the water boils, drop the dough balls into the water and cook until the pieces float to the surface, about 30-45 seconds.

Remove from water, place on the cookie sheet and sprinkle with kosher or garlic salt. Bake for 8-10 minutes or until bites are light golden. Serve with a small bowl of marinara sauce for dipping.

-Options-
Drizzle boiled dough pieces with olive oil, garlic salt and grated Parmesan cheese, bake as directed.

Chinese chicken salad

2010-11-12T14:56:00.003-05:00

I've been wanting Chinese chicken salad for about a week now and although it's the "wrong" season for salads, I decided to make it today. I knew it was going to make a lot, so I invited my friend over to join me.

The thing I love about salads is you really can add in whatever you have and make it work!

Here's my delicious recipe for Chinese chicken salad:

Salad
1 C. cooked shredded or diced chicken
2 C. shredded cabbage
2 C. romaine lettuce
1/2 C. chopped snap or snow peas
1 C. chopped cilantro
1 C. chopped celery
1 C. shredded carrots
1 C. thinly sliced red pepper
1/2 C. diced scallions (white and green parts)
1 C. mandarin oranges
1/2 C. toasted sliced almonds
1/2 C. fried lo mein noodles, ( I didn't have any so I crumbled up a package of Ramen noodles and threw that in instead)

Combine all salad ingredients in a large bowl and toss to combine.

Dressing:
juice from 1 lime
1/4 C. rice wine vinegar
1/2 C. toasted sesame oil
1/4 C. soy sauce
pinch of sugar
1 cube of frozen ginger

Combine all dressing ingredients in a leftover jam jar with a lid, shake vigorously until combined.

This salad was really a snap to make and feeds at least 6 for lunch.

Guest chef at the Westport Farmer's Market

2010-10-06T08:46:00.002-04:00

I was asked to be the guest chef at the Westport Farmer's Market tomorrow, Thursday, October 7th from 10-1. I will be making 2 delicious fall infused foods to sample using products from the farmers market.

Please stop by for a visit and a nibble. Here are the recipe's I'll be making. Hope to see you tomorrow!

Balsamic macerated figs with sweetened ricotta

10 fresh black figs, quartered
½ C. balsamic vinegar
2 Tbs. agave, honey or sugar
2 C. whole milk ricotta
¾ C. confectioners sugar
1 tsp. vanilla extract

Combine figs, vinegar and agave in an airtight container and let sit for at least 3 hours before serving.

In another container, combine ricotta, sugar and vanilla and stir well to combine. Keep in the refrigerator until ready to serve.

Place a dollop of ricotta in the center of a plate and add a few figs and balsamic mixture around ricotta, serve.

Fall Bruschetta

1 onion
4 tbs. olive oil, divided
¼ C. balsamic vinegar
2 tbs. agave or sugar
1 large eggplant
2 apples
1 butternut squash
kosher salt and pepper
1 tsp. sweet paprika
pinch of cayenne

1 baguette, sliced into 1” thick pieces

For caramelized onions:
Thinly slice onion and add to a nonstick pan with 2 Tbs. olive oil on medium heat. Add balsamic vinegar and agave, and cook over medium heat until liquid has evaporated, about 8 minutes. *Note, onions can be made up to 3 days in advance.

Preheat oven to 425. Line a cookie sheet with a Silpat mat. Finely dice eggplant and apples, leaving both skins on. Finely dice squash but remove skin. Toss with olive oil, salt, pepper, paprika and a pinch of cayenne pepper. Place mixture in a single layer on the Silpat lined cookie sheet and roast for 10-12 minutes. Gently turning halfway through cooking. Remove from heat and add onions. Place a spoonful of the bruschetta on a piece of baguette and serve at room temperature.

Upcoming Fall Harvest Class

2010-10-04T20:07:00.002-04:00

I have an exciting new class next week called Fall Harvest Dinner Party. It's on Wednesday, October 13th at the beautiful Christopher Peacock Cabinetry showroom in Greenwich, CT from 11-12:30a.m.

Here's a sneak peak at the menu:

Pear and gorgonzola flatbread with arugula

Butternut squash and goat cheese ravioli

Lamb and leek stew over garlicky white beans

Gingerbread trifle with candied ginger

There are just a few spots left, so register at www.timetoeat.info if you'd like to attend.

Blues, Views and BBQ Festival- I'll be there!

2010-09-24T19:56:00.003-04:00

Saturday, September 25th I will be doing a 1 hour demonstration at the Blues, Views and BBQ Festival in Westport, CT at the Levitt Pavillion which is behind the Westport Library. I'll be showing how to prepare an entire meal on the grill in under 1 hour! Here are the recipes I'll be doing. Come by and say hi, and pick up one of my autographed cookbooks while you're there!
Flatbread with smoked mozzarella, caramelized onion, and Asian pear

Olive oil

1 round pizza dough, available at most supermarkets

2 C. shredded smoked mozzarella

1 C. caramelized onions (recipe below)

1 C. thinly sliced Asian pear

1 C. baby arugula

1 C. candied pecans (Trader Joe's carries these)

Kosher salt and pepper

Heat your grill to medium high heat. While the grill heats, gently pull your pizza dough until it is thin, don't worry about making it round, just make sure it's thin-ish... Spray the back of a cookie sheet with Pam, and brush the top of the pizza dough with olive oil.

When the grill is hot, add the pizza dough, olive oil side DOWN to the grill. Cook for 1-2 minutes or until the pizza has nice grill marks. Brush the top of the pizza dough with olive oil before turning. Once you've flipped the dough, sprinkle cheese, then caramelized onions. Continue cooking for another minute. Gently slide pizza off the grill and add thin slices of Asian pear, a few candied pecans and a handful of arugula. Slice and serve while hot.

Alder plank grilled Norwegian salmon with grilled fennel and fresh herbs

1 alder plank that has been soaked in water for an hour

1 Norwegian salmon filet, skin removed

olive oil

assorted fresh herbs such as rosemary, oregano, marjoram, and thyme

2 fennel bulbs, quartered, green tops removed

smoked alder salt

ground black pepper

Heat grill to medium high heat. Remove plank from water and place on grill for 3 minutes. While the plank dries, slice fennel bulbs into quarters and drizzle with olive oil, a pinch of alder salt and pepper. Drizzle salmon with olive oil, and add a good pinch of the alder and pepper to both sides of the salmon.

Arrange the assorted herbs on the plank and place salmon atop herbs. Place fennel bulbs along the sides of the grill where there is less heat. Cover and let cook for 12 minutes. Remove plank with salmon, and fennel. Serve salmon with fennel.

Maple grilled pineapple with pound cake and toasted coconut

1 prepared pound cake (store bought)

1 cored pineapple

2 Tbs. maple syrup

1/2 C. shredded toasted coconut

Slice pound cake into 1" slices. Slice pineapple into 1" rings and place on the grill. Gently drizzle maple syrup over pineapple and cook for 1 minute. Turn and drizzle maple syrup on the other side. Cook for 45 more seconds and lay pineapple ring over pound cake. Sprinkle with toasted coconut and serve.

Banana muffins with peanut butter and chocolate chips

2010-09-21T15:07:00.002-04:00

I saw this recipe in Cooking Light Magazine and just had to try it! I've altered it a little (surprise, surprise) and they were amazing.

The kids are getting off the bus soon and I can't wait for them to try these.

Here's the recipe.

3 ripe bananas
1/2 C. banilla yogurt (Stonyfield Farms makes this, or vanilla is fine)
1/3 C. chunky peanut butter
2 large eggs
1/2 C. each, granular and brown sugars
1 1/2 C. flour
1/4 C. ground flaxseed
3/4 tsp. baking soda
pinch salt
1 tsp. pumpkin pie spice
2 Tbs. dry-roasted peanuts
2 Tbs. mini chocolate chips

Preheat oven to 350. Spray muffin tin with Pam. Combine first 4 ingredients in a mixer on medium speed. Add remaining ingredients and mix until just combined. Pour into muffin tins and bake 12-14 minutes.

Chicken sausage with white beans, kale and mushrooms

2010-09-21T14:53:00.002-04:00

Here's a great recipe I am making for tonight's dinner. The weather is finally feeling fall-like and I am inspired... This is a one-pot meal and it can be ready in 30 minutes or you can leave it on the stove on low all day, you choose...

1 tbs. olive oil
2 lbs. chicken sausage (the fresh one's not the Aidelle's type), cut into 4" pieces
1 C. button mushrooms, quartered
3 cubes frozen garlic
2 C. small white beans (canned is fine)
2 C. kale leaves, about 1/2 bunch
2 C. tomato sauce (I love Rao's)
1/4 C. white wine

Heat olive oil in a large pan with high sides. Add sausage and brown for about 2 minutes. Add mushrooms and frozen garlic and stir to combine. Add white beans, kale and tomato sauce, white wine and stir to combine. Cook on medium heat for 30 minutes covered. Season to taste. Serve with a green salad.

2010-09-12T19:31:00.001-04:00

Join me at the Blues, Views and BBQ Festival at Westport's Leavitt Pavillion on Saturday, September 25th where I'll be demonstrating how to prepare a whole meal on the grill from appetizer to dessert in under an hour- great food and good times!

Blueberry peach crumble

2010-08-05T12:52:00.003-04:00

One of our family’s favorite summer traditions is going blueberry picking. We always pick way to many berries and come home wondering what we’re going to do with them. This recipe is always at the top of our list. Fresh blueberries freeze beautifully. Simply wash, and freeze in a single layer on a cookie sheet before transferring to a ziplock bag. I’ve been asked over the years what the difference is between a crisp and a crumble. After some research, I found these general definitions, but the truth is you will not find a universally agreed upon answer. Whatever you call it, this dessert is delicious!

Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.
Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top
Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.
Crisp — a deep-dish fruit dessert made with a crumb or streusel topping and baked.
Crumble — a British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. One reference says a crumble is like a crisp, but not as rich.
Grunt — a spoon pie, with biscuit dough on top of stewed fruit, which is steamed, not baked
Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through
Slump — a spoon pie, including cooked or uncooked fruit topped with biscuit dough or piecrust, which can be baked or steamed, and can be made upside down

For pie filling:

1 quart fresh blueberries
3-4 peaches, diced
½ C. brown sugar
¼ C. corn starch
1 Tbs. vanilla extract
1 Tbs. cinnamon
3 tbs. unsalted butter, diced

For crumble topping:

½ C. oats
½ C. flour
½ C. almond meal
½ C. granular sugar
5 Tbs. unsalted butter, diced
1 tsp. cinnamon

Optional- 1 pie crust

Directions:
Preheat oven to 350. Combine filling ingredients in a large bowl and gently toss to coat fruit with cornstarch. Place pie crust in a pie tin and add filling, draining any excess juice. Combine crumble topping in another bowl and using fingers, work to combine ingredients until it has the consistency of sand.

Add crumble topping to top of pie. Place pie on a cookie sheet and bake at 350 for 1 hour or until crumble is golden brown.

*IMPORTANT NOTE- After much research, we found this crumble is also delicious eaten cold for breakfast.

Blogging about salmon

2010-07-30T09:29:00.003-04:00

I have been cooking up a storm, but haven't been posting here as I've been asked to write for a great site called http://www.salmoninseconds.com I've been making some incredible recipes and hope you check them out, they're worth the click.

Nicole

Grilled squid and cockles

2010-06-21T17:28:00.004-04:00

The weather has been amazing here and last night was the perfect night to grill. I was feeling "meated" out, so I picked up some gorgeous little New Zealand cockles (they're like baby clams) as well as some beautiful cleaned squid.

In a disposable half sheet pan, I smashed up about 4 cubes of frozen garlic, a swirl of olive oil, about 1 C. of white wine, the juice of a lemon, a big pinch of kosher salt and pepper and a handful of basil leaves that I tore up.

Preheat your grill to high. While the grill heats, marinade the squid and clams in the mixture.

When the grill is hot, remove the squid and place on the grill. Leave the cockles in the marinate and place the sheet pan right on the grill. Cover the grill and let cook for 3 minutes. The cockles are ready when they pop open.

Turn the squid once and keep cooking for another 3 minutes.

Once the squid are done cooking, add to the cockles, garnish with another few leaves of basil and serve with a green salad and a baguette to sop up all of the juices.

Check out my segment on WTNH

2010-06-15T15:56:00.001-04:00

http://www.wtnh.com/dpp/ct_style/in_the_kitchen/hoison-shrimp-snap-pea-stir-fry

I'm going to the White House!

2010-06-02T21:20:00.004-04:00

Westport's own Time to Eat! chef Nicole Straight is heading to the White House on Friday to participate in First Lady Michelle Obama's Let's Move campaign to help bring about healthier choices to local schools.

"I am so thrilled to be a part of this, it's about time people begin taking our children's health seriously." Straight has been teaching busy parents in the tri-state area how to prepare delicious and healthy meals for their families for the past 9 years. Straight has been showing busy parents how easy it is to make 15 minute meals for their families that everyone will love.

As a working mother of 2, she sees the types of foods that kids are eating at school. "We live in one of the wealthiest towns in the country, I can not understand why our kids are being offered such unhealthy lunches at school, this has to change."

For more information on how to make Time to Eat! please visit www.timetoeat.info to register for a class.

Here is the official press release from the White House.

The White House

Office of the First Lady

For Immediate ReleaseMay 13, 2010
First Lady Michelle Obama Launches "Chefs Move to Schools" Program

THE WHITE HOUSE – As communities and organizations get behind the First Lady’s Let’s Move! campaign to solve the childhood obesity epidemic within a generation, one group that could have a tremendous impact on the health and well being of children is the Nation’s chefs. As part of her effort to turn policies into practical solutions for America’s families, Mrs. Obama is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists and administrators to help educate kids about food and nutrition. By creating healthy dishes that taste good, chefs have a unique ability to deliver these messages in a fun and appealing way to the larger audience, particularly children.

The “Chefs Move to Schools” program, run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices. With more than 31 million children participating in the National School Lunch Program and more than 11 million participating in the National School Breakfast Program, good nutrition at school is more important than ever.

“Many children consume as many as half of their daily calories at school and as families work to ensure that kids eat right and have active play at home, we also need to ensure our kids have access to healthy meals in their schools,” said First Lady Michelle Obama. “We are going to need everyone’s time and talent to solve the childhood obesity epidemic and our Nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! campaign.”

“Chefs and nutrition experts can play a critical role in addressing the childhood obesity crisis, and they are welcome partners as we work together to improve the overall health and nutrition of America’s children,” said Agriculture Secretary Tom Vilsack. “By passing a strong reauthorization of the Child Nutrition Act, Congress can provide important resources to improve school cafeteria equipment and expand training opportunities for chefs, school food service personnel, and nutrition experts in our schools, because they will be on the front lines of improving school meals for our kids.”

“School cafeterias are the frontline for fostering a healthy lifestyle for children,” said Secretary of Education Arne Duncan. “This initiative is a creative and vital opportunity for children to learn and practice healthy habits. When partnerships between schools and the broader community are created, everyone wins.”

Wheatberry, kale and Israeli couscous salad- a.k.a. my new favorite salad!

2010-05-22T12:08:00.003-04:00

There are three things that I love so I decided that together they would make something great, and did they ever! Here's my recipe/newest obsession.

1 c. wheatberries
1 C. Israeli couscous (use regular if you can't find it)
4 C. kale, stems removed and chopped
4 C. chicken stock divided in half
3 tbs. olive oil
2 cubes garlic
kosher salt and pepper to taste
1 tbs. soy sauce
1 C. toasted slivered almonds
2 Tbs. toasted sesame seeds

Boil 2 C. chicken stock in a pot. When liquid boils, add wheatberries, remove from heat and cover for an hour. This can be done 1 day in advance. Remove wheatberries from liquid and add a pinch of salt and pepper.

In another pot boil 2 C. chicken stock and a drizzle of olive oil. When stock boils, add couscous, reduce heat to low, cover and let cook until all liquid is gone. This can also be made 1 day in advance.

In a large nonstick saute pan, add 1 tbs. olive oil on high heat. Rinse chopped kale and when oil shimmers, add kale and garlic cubes. Cook for 2 minutes, stirring, until kale has wilted down but is still bright green. Add a pinch of salt and pepper.

Combine wheatberries, couscous and kale in a bowl. Add 1 tbs. of olive oil, soy sauce, nuts and sesame seeds. Stir to combine and try not to eat the whole thing in 1 sitting!!

Recent article in Moffly Media

2010-05-19T19:45:00.000-04:00

APRIL 26, 2010
Who wouldn't like to whip up dinner in 15 minutes? Nicole Straight's Time to Eat cooking classes, held at the Christopher Peacock showroom in Greenwich, prove that it's not only doable but even easy. I attended a recent midday class that attracted a group of moms from Westport plus a nanny and a mom-to-be from around Fairfield County. While the class concept is geared to parents and family meals, I think most everyone would like to have a few quick, satisfying recipes up their sleeves.

The setting for the classes is luxurious—you get to cook in one of Christopher Peacock's gorgeous kitchens using all state-of-the-art equipment. As you are admiring the sleek stainless ranges and beautiful tile work, Nicole shows you, in a lively and down-to-earth fashion, how to turn out supper in record time.

As a chef and mom of two young girls, Nicole wanted convenient but healthy meals to feed her own family. Her friends liked her 15-minute meals so much that she turned the concept into a business. While Nicole is cooking, none of her ingredients are pre-measured, so she follows all of the steps for each recipe right in front of the class as she explains the different techniques. Along the way, she gives lots of shortcuts and helpful hints. The tip I plan to use immediately is to buy frozen cubes of cilantro, garlic and other herbs at Stew Leonards—definitely a time-saver and I couldn't taste any difference from fresh chopped.

First we savored some yummy Skirt Steak Fajitas—the steak is cooked in the broiler—followed by an Udon noodle soup with chicken and mushrooms. Next Nicole prepared Egg Noodles with Chicken Sausage and Parmesan, which also contains peas and sundried tomatoes. I've already made this dish for my family at home and it was a hit with both my husband (who's a semi-picky eater) and my 3-year-old daughter (who is often just too distracted to eat). I especially liked the last dish Nicole made for us, Greek shrimp with couscous and tzatziki. She uses frozen shrimp and pre-made tzatziki, which is available at Trader Joe's, for faster preparation. Only an hour had passed by the time Nicole had cooked all four of these dishes and given us a chance to taste them.

If you're interested in taking a class, check out the schedule information on Nicole's site, timetoeat.info. She also offers private cooking classes and parties.

So here's the recipe I'm making for dinner tonight, courtesy of Nicole:

Skirt Steak Fajitas
1 skirt steak
2 tablespoons olive oil
juice from one lime
2 cubes frozen garlic
2 cubes frozen cilantro
pinch of kosher salt and pepper
1 tablespoon unsalted butter
1 onion
1 red pepper
1 package flour tortillas
Preheat oven to broil. Line a cookie sheet with aluminum foil. Combine olive oil, lime juice, garlic, cilantro, salt and pepper. Add half of the mixture to the steak and broil for 5-6 minutes.

While the steak cooks, add butter to a large nonstick pan. Slice onion and pepper into thin strips and add the other half of seasoning. Cook for 3-4 minutes on medium high heat. Remove pan from heat.

Remove skirt steak and slice into thin strips; add to onions and peppers. Warm tortillas in the microwave for 45 seconds and serve.

Reader Comments:

Buttermilk brined fried chicken

2010-05-18T07:58:00.003-04:00

I don’t make fried chicken regularly, but when I do this is my favorite recipe. Soak the chicken for a whole day to give it time to soak in the flavors. This is a great dish to bring to any bbq, picnic or beach party!

For the soak/brine:

10-12 pieces chicken wingettes
3 C. buttermilk
2 tbs. kosher salt
1 tbs. paprika
1 tbs. black pepper

For the fry:

2 c. peanut oil
2 C. flour
1 tbs. paprika
1 tbs. celery salt or Lawry’s seasoning salt
1 tbs. black pepper
½ tsp. cayenne pepper

Combine all soaking/brining ingredients in a ziplock bag. Gently shake to combine, and let sit overnight in the refrigerator for 24 hours.

For the fry:
Preheat oven to 350. Heat oil on medium high heat in a large pot, a Le Creuset works beautifully. While the oil heats, combine remaining ingredients in a bowl. Remove chicken pieces from brine and roll in flour mixture. Add 3-4 pieces of chicken and let fry for 5-6 minutes, until crispy and golden colored. Remove chicken and place on a parchment lined cookie sheet. Keep warm in the oven until all chicken is ready to eat. Continue frying a few pieces of chicken at a time.

This chicken disappeared within 5 minutes in our house. If you happen to have any leftover the next day, it’s even delicious cold!

Creamy chicken enchilada tostadas with pickled onions

2010-04-28T16:49:00.003-04:00

I love the flavor of enchiladas, but I find them to be pretty filling with all of the cheese. Here's my take on a healthier version. I served them with black beans and rice and shredded lettuce.

1 tsp. vegetable oil
6 boneless skinless chicken thighs
salt and pepper to taste
1 tsp. chili powder
3 tbs. whipped cream cheese
1 C. enchilada sauce (trader joe's makes a good one or make a homemade sauce, recipe below)
1 thinly sliced onion

flour tortillas

Directions:
Heat oil on medium high in a large nonstick skillet with a lid. When oil shimmers, add chicken thighs and season 1 side with salt, pepper and chili powder. Brown chicken on both sides, this will take about 3 minutes per side. Add enchilada sauce and cream cheese. Stir to combine. Reduce heat to medium low, add onions, cover and let cook for 15 minutes.

In the pan, shred chicken with 2 forks and continue cooking for another 10 minutes, or reduce heat to low and continue simmering until ready to serve.

Wrap tortillas in aluminum foil and warm in a 400 degree oven for 3 minutes.

Serve with shredded lettuce and a spoonful of pickled onions.

PICKLED ONIONS:
1 thinly sliced purple onion
1 C. red wine vinegar
3 Tbs. sugar

Add all ingredients in a tupperware or jar with a tight fitting lid. Shake a few times to incorporate sugar and place in fridge. Onions will be ready to eat in 4 days, but will last for up to 3 weeks in the refrigerator.

HOMEMADE ENCHILADA SAUCE:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

15 Minute Meal class this Wednesday (4.28.10) at Christopher Peacock Cabinetry in Greenwich

2010-04-25T09:23:00.003-04:00

Our first class of the season was fantastic!

Our next class still has a few spaces available, go to www.timetoeat.info to register.

Here's the menu:
1. Garlic and herb smeared New York Strip steaks with roasted tomatoes
2. Braised Haddock
3. Panko crusted pork chops
4. Parmesan Noodles with beef and vegetables
5. Homemade Pizza
6. Salt and Pepper shrimp with snap peas

Come on down to the showroom, we'd love to teach you how to make Time to Eat!

Asian sauteed kale with almonds and sesame seeds

2010-04-15T17:16:00.003-04:00

We are a kale loving family and and I wanted a new way of making our families favorite vegetable. We made grilled teriyaki chicken thighs, some rice and this delicious sauteed kale. Enjoy!

Here's my recipe for Asian sauteed kale with slivered almonds and sesame seeds.

1 large bunch kale, rinsed, leaved removed, stems discarded
1 tbs. sesame oil
2 cubes each-frozen ginger and garlic
1 tsp. soy sauce
1 small pinch sugar
1/2 C. toasted slivered almonds
1 Tbs. toasted sesame seeds
red pepper flakes (optional)

Heat oil in a large nonstick pan on medium high heat. When oil is sizzling, add kale and stir to combine. Add in frozen herbs and continue cooking until kale has shrunk down and the color has turned a deeper green-about 1 minute.

Add soy sauce and a small pinch of sugar. Continue cooking for another 30 seconds, add almonds and sesame seeds and serve.

Pea shoot, broccoli and fennel salad with honeyed pistachios

2010-04-10T13:37:00.003-04:00

Spring is here and everything is in full bloom! Here's a salad I made for a dinner we're going to tonight.

1 fennel bulb, thinly sliced
2 cups broccoli, cut into small pieces
1 large handful of pea shoots
1/4 purple onion, thinly sliced
1/4 thinly sliced green apple
1 C. roasted pistachios
2 tbs. honey
balsamic vinegar
olive oil
salt and pepper

Steam broccoli until just bright green (about 2 minutes) and blanch in ice water. Remove from water and let dry.
Melt honey in a nonstick pan and add pistachio nuts. Stir to combine and cook for 3 minutes or until toasted. Remove from heat and let cool until ready to use (these can be done 1 day in advance).

Combine fennel, broccoli, apple, onion and pea shoots. Toss to combine and add in pistachios. Drizzle with a splash of balsamic vinegar, olive oil and a pinch of salt and pepper.

-Optional- toss in a little goat, blue or feta cheese.

Enjoy!

Wheatberry salad

2010-04-05T17:55:00.003-04:00

One of my favorite salads is a wheatberry salad, although I must admit, I've never made it at home. I was a the market today, saw a package of wheatberries and took them home. I didn't realize how easy these were to prepare! Here's my recipe for wheatberry salad. It's best to make this salad 1 day in advance and eat it the following day cool or at room temperature.

1 cup wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 tsp. dried oregano
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
1/4 C. toasted slivered almonds or pine nuts
1/4 C. dried cranberries
handful of flat leaf Italian parsley
-optional- 1/4 C. feta cheese, finely diced cucumber

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil, oregano and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, almonds, cranberries, pepper, and chopped parsley. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Thai coconut curried chicken and shrimp.

2010-03-29T17:43:00.002-04:00

Norway was amazing and after eating delicious seafood for a week, I was longing for a curry.

Here's my recipe for Thai coconut curry with chicken, shrimp and vegetables. This dish is also delicious as a vegetarian dish, simply omit the chicken and shrimp and use diced extra firm tofu.

1 Tbs. peanut oil
salt and pepper
2 cubes each- frozen garlic and ginger
4 boneless, skinless chicken thighs
1 chopped onion
1 C. baby carrots, sliced on the diagonal
1 peeled potato, cubed
1/2 C. red bell pepper cut into slices
1/2 C. button mushrooms, cut in half
1 12oz. can light coconut milk
3 Tbs. mild curry paste
1/2 lb. uncooked shrimp
1 C. green beans, cut in half
juice from 1/2 lime
1/2 C. chopped fresh cilantro

Heat oil in a large pan with a lid on medium high heat. Season each side of chicken with a pinch of salt and pepper. Add onions, garlic and ginger to pan and saute for 1 minute. Add chicken and brown on both sides, about 2 minutes per side. Add carrots, potato, bell pepper, mushrooms, coconut milk and curry paste. Stir to combine, cover and reduce heat to medium low. Cook for 15 minutes. Add green beans, shrimp and lime juice, cover and continue cooking for another 5 minutes. Garnish with chopped cilantro and serve over rice.

Pear and candied ginger granola muffins

2010-03-29T16:46:00.003-04:00

I've been making a lot of granola recently and wanted to make muffins using granola. Here's what I came up with. These muffins are moist and loaded with lots of fresh pear with little bits of delicious candied ginger.

Pear and candied ginger granola muffins

1¾ C. all-purpose flour  
2 tsp. baking powder  
1/2 tsp. salt  
1 tsp. ground cinnamon
2 large eggs
2 tbs. milk
1 tsp. vanilla 
3/4 C. packed light-brown sugar  
1/2 C. plain low-fat yogurt  
2 Tbs. unsalted butter, melted
3/4 C plain granola
2 Tbs. chopped candied ginger 
2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice  

Granola crumble topping:

1/2 c. granola  
1/4 c. all-purpose flour  
1/4 c. packed light-brown sugar  
3 Tbs. chilled unsalted butter

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.  In a separate bowl, whisk together eggs, brown sugar, yogurt, milk, vanilla, ginger and butter. Add egg mixture to flour mixture and fold until just combined. Gently fold in the granola and pears.

Make Granola Crumble Topping: In a bowl, combine 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
 
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.  

Grilled pizza with proscuitto

2010-03-19T15:40:00.003-04:00

The weather has been amazing here and it's time to fire up the grill. Tonight we're going to make grilled pizza, it's easy and a delicious way to enjoy a perennial family favorite.

You can either use store bought pizza dough or make your own.

Pizza ingredients:
pizza dough
olive oil
1 C. smoked mozzarella cheese, grated
3-4 pieces proscuitto
garlic salt
1 c. baby arugula
balsamic vinegar

Here's a good recipe for homemade pizza dough:

1/2 cup warm water (about 110˚)
1 envelope (2 1/4 tsp) instant yeast
1 1/4 cups water, at room temperature
2 Tbsp. extra-virgin olive oil
4 cups (22 oz) bread flour, plus more for dusting
1 1/2 tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
olive oil for brushing crust (optional)
garlic salt for brushing crust (optional)

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass form. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.

To make the grilled pizza:

Preheat grill to high and close lid. While the grill heats, press dough gently with your hands slowly pulling the dough out. I like to make a rectangular shape as I find it's easier to flip on the grill.

When the grill is hot, brush it with a paper towel that's been rubbed with olive oil.

Carefully place the dough on the grill and cook for 3 minutes or until pizza has a nice golden color, flip, and brush with olive oil. Add a little tomato sauce, about 1 C. of grated smoked mozzarella cheese and a few slices of proscuitto. Add a sprinkling of garlic salt and let cook for another few minutes until cheese is melted and bubbly.

Remove from the grill and slice into pieces. I like to top this pizza with a handful of baby arugula, a little drizzle of olive oil and a dot or two of balsamic vinegar.

Enjoy!

Lamb Kofta with tzatziki

2010-03-18T18:47:00.010-04:00

I saw a good looking recipe in Cooking Light Magazine and tweeked it a little to come up with a delicious kofta that we all devoured tonight.

Here's my recipe for Lamb Kofta (you could also substitute lean ground beef or chicken)

This makes about 8-10 patties.

1/2 onion - grated
2 cubes frozen garlic
2 cubes frozen cilantro
2 Tbs. tzatziki (prepared is fine)
1 tsp. ground cumin
1 tsp. turmeric
pinch of kosher salt and pepper
1 lb. ground lamb
1 tsp. Greek seasoning
1 Tbs. olive oil

Preheat oven to 350. Combine all ingredients -except olive oil-in a bowl and mix with your hands until well combined. Form 3" oblong shaped patties. Heat olive oil in a pan on medium high heat (a stovetop to oven pan works well- like Le Creuset), and brown on all sides for 3 minutes.

Finish cooking by placing pan in the oven for 10-12 minutes.

We served the kofta with a dollop of tzatziki, couscou and steamed green beans with a pinch of dried oregano, salt and pepper.

New classes at Christopher Peacock Cabinetry!

2010-03-12T16:38:00.002-05:00

Join us for our first class of the 2010 season!

Register at www.timetoeat.info

When: April 7
Time: 11-12:00 p.m.
Where: Christopher Peacock Cabinetry- Greenwich, CT

15 Minute Meals- Express Class III $75
Learn how to make 4 easy and delicious meals in an hour!

Skirt steak fajitas
Japanese udon noodle soup with chicken and mushrooms
Egg noodles with chicken sausage, peas and Parmesan
Greek Shrimp with couscous and tzatziki

Grilled shrimp on the barbie...

2010-03-08T19:26:00.004-05:00

It was the first really nice day we've had here since last fall and I was ready for fire up the grill!

I defrosted about 30 large shrimp and marinated them in a bowl with:

The juice from 1 lemon
3 tbs. of olive oil
1 tsp. Italian Seasoning
pinch of kosher salt and pepper
2 cubes of frozen garlic

While the shrimp marinated for about 20 minutes, I preheated the grill to hot, cooked some rice on the stove, and roasted a head of cauliflower that I cut into florets with a simple drizzle of olive oil, and a liberal sprinkling of Seasoning Salt.

I cooked the cauliflower on a Silpat lined cookie sheet for about 15 minutes on 425.

I skewered the shrimp on 4 skewers and placed them on the grill when it was good and hot. I closed the lid, and cooked the shrimp for about 2 minutes per side, flipping once.

The mistake most people make when grilling shrimp and most food is that they don't let their grill heat up hot enough.

The shrimp had beautiful grill marks and were ready in 5 minutes.

I threw together a simple salad and we all enjoyed our dinner together.

Finally, a fabulous bread recipe!!

2010-02-26T19:00:00.002-05:00

I spent most of last winter trying to perfect a good bread recipe, I had mediocre luck with the only consistently good loaf coming from Jim Fahey's No Knead Bread recipe- the only downside, it takes 17 hours to rise... The bread was delicious, but I was always a bit hesitant to start the clock...

While perusing the NY Times online today, my favorite food writer Mark Bittman posted an updated version- my ears perked right up! I quickly went to the kitchen and whipped up a batch of dough where it had to rise for only 4 hours...

End result, a delicious crusty loaf (just like the other bread) and a nice chewy center (just like the other loaf)!

Although it's taken a year, I believe I have finally found a fantastic bread recipe.

Enjoy, it's sooooo easy...

3 cups bread flour
1 packet ( 1/4 ounce) instant yeast
1 1/2 teaspoons salt
Olive oil as needed.

1. Combine flour, yeast and salt in a large bowl that has been drizzled with a little olive oil. Add 1 1/2 cups warm water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees. * I turned my oven on for about 5 minutes, then turned it off and left the door slightly ajar, this helped to give the dough a warmish area to rise.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

Cherry, chocolate chip oat scones

2010-02-26T12:16:00.002-05:00

It's snowing here (again) and the kids are running around in the neighborhood with their friends. I decided to make something warm for them when they invariably return home, cold and ravenous.

Here's my very easy recipe for scones that everyone will love!

2-1/4 C. Bisquick mix
3/4 C. quick oats
1/2 C. low-fat milk
1 large egg
1 Tbs. vanilla
1/4 C. sugar
1/2 C. semisweet chocolate chips
1/2 C. dried cherries or cranberries

Preparation:

Preheat oven to 425 degrees F.

Combine all ingredients in a large bowl. Mix together.

Line a cookie sheet with a silpat mat or use parchment paper that is sprayed with nonstick cooking spray.

Place about 3/4 C. balls of scone mixture onto the cookie sheet, leaving about 2" between scones.

Bake for 12-14 minutes or until scones are golden brown.

This recipe makes about 10 scones.

Option- cinnamon spiced scones. Omit chocolate chips and cherries and add 1 Tbs. of cinnamon and 1 tsp. of either apple pie or pumpkin pie spice and bake as directed. These are delicious also.

Greek zucchini fritters

2010-02-24T18:29:00.004-05:00

I saw this recipe in the NY Times a few days ago and although I've made zucchini fritters (think potato latke) these have some delicious Greek additions. I ate it with tzatziki and a salad. Kirk and I liked them, but the kids-not so much...

Here's my adaptation of Greek zucchini fritters:

2 large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
2 cubes each- frozen dill and parsley
1 tsp. ground cumin
1 tsp. Greek (or Italian) seasoning
1 tsp. celery salt
3/4-1 C. breadcrumbs
Freshly ground pepper
3/4 C. crumbled herbed feta
All-purpose flour for dredging

vegetable oil for frying

1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.

2. In a large bowl, beat the eggs and add the shredded zucchini, frozen herbs, cumin, celery salt, Greek seasoning, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.

3. Heat 1 inch of oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form patties. Lightly dredge in flour.

4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack, or keep warm in the oven.

Super Bowl skins and chili

2010-02-05T20:50:00.002-05:00

I must admit that although I am not a big fan of the sport, I love the commercials, and nothin' says Super Bowl in my book more than a big ol' pot of chili and some potato skins.

Here's my recipe for both vegetarian and regular chili and some super tasty mini potato skins!

Enjoy.

Mini potato skins.

3-4 Tbs. Olive oil
8-10 baby yukon gold and/or red new potatoes
Smoked sea salt or Kosher salt
Ground black pepper
Shredded cheddar cheese
sour cream
scallions

Preheat oven to 425. Drizzle olive oil on an aluminum foil lined or Silpat lined cookie sheet. Wash potatoes and slice in half lengthwise. Using a melon baller, gently scoop the inside out of each potato, leaving a good portion of each side and the bottom in tact. Save the little potato balls to roast as well. Toss the potatoes (and balls) in olive oil, smoked salt and pepper. being sure to coat both the inside and outside of each potato.

Place the potatoes skin side down on the cookie sheet so they are not touching and add balls in remaining areas.

Roast for 15-20 minutes until skins are crisp and golden brown.

Before removing from oven, sprinkle potatoes with shredded cheese and broil for 30 seconds.

Remove and garnish with a dollop of sour cream and a pinch of chopped scallions.

Vegetarian Chili:
1 large diced onion
2 Tbs. olive oil
1/2 C. diced button mushrooms
1 can black beans
2 cans pinto/red beans
3 cans diced tomatoes with Italian herbs
2 C. frozen roasted corn (from Trader Joe's, if you can't find it, regular frozen is fine)
4 Tbs. chili powder (or 1 packet chili seasoning)
1 diced zucchini
1 large peeled and diced sweet potato
kosher salt and pepper to taste
2 Tbs. cornmeal

Saute onion for 2-3 minutes in olive oil in a large pot. Add mushrooms and continue cooking for another minute. Add drained beans and tomatoes. Stir to combine and add frozen corn and chili powder. Finally, add zucchini and sweet potato, and a good pinch of kosher salt and pepper. Cover and let simmer on medium low for 25 minutes. Season to taste, add cornmeal and continue cooking until ready to serve.

I served this with a side of jalapeno corn bread and homemade guacamole. If you like it spicy, add a little Tabasco sauce before serving.

Beef or Turkey Chili:

1 tbs. olive oil
1 diced onion
1 lb. 90% lean ground beef or turkey
1 C. frozen roasted corn
1 small can pink beans rinsed
1 small can kidney beans rinsed
1 large can diced tomatoes -I found fire roasted ones, and they were yummy.
3 tbs. chili powder
1 tbs. cumin
a good pinch of 2 of kosher salt
optional- red hot sauce

Heat olive oil on medium high in a deep pot. When it begins to sizzle, add onions and saute for 3 minutes, or until they begin to turn golden brown. Add beef and break up in pot with a wooden spoon so you don't have big chunks. Saute for 5-6 minutes until beef is almost cooked through. Add corn, 2 cans of beans and tomatoes, stir to combine. Add chili powder, cumin and salt. Stir to combine, lower heat to medium, cover and cook for at least 25 minutes to let flavors combine.

Mushroom pate

2010-02-01T19:19:00.003-05:00

I made the most delicious hors' d'oeuvre tonight, I had eaten something similar a while ago, and was anxious to try to replicate it at home.

Don't let the name fool you, mushroom pate is simply sauteed mushrooms that have been finely chopped in a Cuisinart to make it spreadable.

Bring this to your next party, it will be devoured!

Here's my recipe for mushroom pate.

2 Tbs. olive oil
1/2 C. diced shallot or onion
3 cubes frozen garlic
1 lb. total of assorted mushrooms, I used crimini, poratbello and shiitake, roughly chopped
1/2 tsp. dried oregano
1/2 tsp. celery salt
pinch of black pepper
1 Tbs. Madeira or sherry

**Optional- process 1/4 C. toasted pine nuts and 1/4 C. goat cheese to the mixture.

Saute shallot in olive oil on medium high heat for 1 minute in a large nonstick pan. After about a minute, add garlic cubes and stir to combine. Next, add washed mushrooms, oregano, celery salt and black pepper and saute to 2 minutes. Once mushrooms have begun to release liquid, add Madeira and continue cooking for 7-8 minutes, stirring occasionally until all liquid has evaporated.

Remove from heat and let cool for a few minutes. Add mixture into a Cuisinart and pulse until texture has become finely chopped but not completely smooth.

Add a dollop to a thin slice of baguette or cracker and garnish with a shaving of Parmesan or Manchego and a bit of parsley. Can be eaten either hot or cold.

Spanish quiche torta- for non-quiche lovers!

2010-01-30T18:50:00.006-05:00

We have a ton of eggs from our little chickens and can't believe they are still laying through the winter. We even got a double yoked giant the other day!

I decided what better use of these yummy eggs then to make a quiche torta. It's similar to the one's I've made in the past, but I added a few different ingredients.

This recipe makes 2 and freezes beautifully..

2 pie crusts
3 yukon gold potatoes
1 C. shredded cheese
1 1/2 C. frozen chopped spinach
1/2 C. frozen sliced roasted peppers (I bought these from Trader Joe's)
1 package of thick cut bacon
1 c. sliced mushrooms (crimini work well, but use whatever you've got)
1 diced onion
salt and pepper to taste
1 tsp. Italian seasoning
8 eggs

Preheat oven to 350. Line 2 pie plates with a pie crust. Bring a pot of water to a boil, while the water boils, peel and dice potatoes in the Vidalia chopper on the small dice, and boil potatoes for 4 minutes. Remove from water and sprinkle with salt, pepper and Italian seasoning. Set aside. Add frozen spinach, peppers and shredded cheese.

Using kitchen shears, cut bacon into small pieces and cook in a pan on medium high heat until crisp, this should take about 8 minutes. Drain and add to the potatoes. Remove bacon drippings from the pan, leaving about 1 Tbs. remaining. Saute onion in pan for 2 minutes and add mushrooms. Saute until mushrooms have browned, about 3 more minutes. Remove and add to bowl.

Crack eggs into a separate bowl and season with salt, pepper and a little Italian seasoning. Whisk until well combined and add to vegetable mixture. Stir gently to combine, and pour equal amounts of mixture into each pie plate.

Bake for 25-30 minutes until the center is set and feels firm to the touch.

I love this torta because I am not a big fan of very eggy quiches, this one is full of vegetables and the finely diced potatoes add body to the dish. We ate it with a side of fruit salad.

This dish could easily be made vegetarian by omitting the bacon.

Greek shrimp with rice pilaf and green beans

2010-01-27T19:41:00.003-05:00

My kids love shrimp so I made a recipe I did last month when I did What's Cooking on News 12. The kids devoured the shrimp and we had to claim a few for ourselves before they ate the all!

Here's my recipe for easy and delicious Greek Shrimp.

1 bag frozen, peeled, cleaned and deveined uncooked shrimp
Juice from 1 lemon
1 tsp. Greek seasoning
3 tbs. olive oil
3 cubes frozen garlic
Kosher salt and pepper

Preheat oven to broil. Move an oven rack to the top third of the oven.

Defrost shrimp in a bowl of hot water for 2 minutes. While shrimp defrost, combine lemon juice, Greek seasoning, 2 tbs. olive oil, garlic, salt and pepper in a bowl. Add shrimp to bowl and toss to coat. Add shrimp to an aluminum lined cookie sheet and broil 2 minutes per side.

Stuffed chicken tacos with cilantro salsa

2010-01-18T18:24:00.004-05:00

We had eaten these from Trader Joe's a while back and I figured they would be fairly easy to make. Here's my recipe for stuffed chicken tacos.

3 boneless, skinless chicken breasts (diced)
3 Tbs. taco seasoning
1 C. finely diced onion
1 C. shredded cabbage
1/4 c. water

1/2 C. shredded cheese
8-10 small corn tortillas
1 C. vegetable oil

Finely chopped lettuce
diced tomato

For Salsa:
2 cubes frozen cilantro
1 cube frozen garlic
juice from 1 lime
pinch of salt and pepper
1/2 C. olive oil

Heat a large nonstick pan with a lid on medium high heat. Add diced chicken and onions and saute for 1 minute. Add taco seasoning and stir to combine. Cook for 2 minutes until beginning to brown and add cabbage. Add water, reduce heat to medium and continue cooking until chicken is cooked through, about 10 minutes and most of the liquid has evaporated.

Remove from heat and let cool for a few minutes. Add chicken to a cuisinart and pulse a few times until chicken is finely chopped but not pureed. Remove chicken into a bowl and add shredded cheese. Stir to combine.

Meanwhile, add oil to another nonstick pan and heat on medium high heat. Heat oven to 350 and line a plate with a few sheets of paper towels to place tacos.

Add a few tablespoons to 1 side of each corn tortilla. Gently place in pan and fold other side over to cover. Press down with a spatula and turn after about 20 seconds, each side should be nicely browned. Remove from oil, dry on paper towels, then keep warm on a cookie sheet in the oven.

To make cilantro salsa. Add all ingredients to a jar, shake to combine.

Serve tacos with a big handful of shredded lettuce, tomato and a drizzle of the cilantro salsa on top.

You could also serve with a dollop of sour cream and or guacamole.

Enjoy!

Homemade (low fat) granola

2010-01-03T19:34:00.003-05:00

We are a granola loving family, however we don't eat it frequently as 1-it's generally very high in fat and calories and 2- it's very expensive.

I have a friend who makes it often and it was a lousy day yesterday, so I decided I too shall make granola. I was amazed at how easy it is. Basically mix the stuff in a bowl and let it bake slowly in the oven until it dries out. Cool and enjoy!

Here's my recipe for basic granola with a whole mess of optional mix-ins.

Let me know what you add.

Enjoy!

4 C. old-fashioned oatmeal, uncooked
¼ C. sweetened shredded coconut
½ C. sliced or slivered almonds, pecans or walnuts
2 tsp. apple pie spice
pinch of salt
¼ C. maple syrup
¼ C. dark brown sugar
2 Tbs. apple juice or water
1 Tbs. vegetable oil
Optional add-ins:
¼ C. sesame seeds, sunflower seeds
¼ C. wheat germ
1 tsp. vanilla, orange or almond extract
To be added in after baking:
½ C. dried: cranberries, cherries, blueberries, dates, apricots, apples, mango
¼ C. finely diced candied ginger

Preheat oven to 300 F.

Stir together oatmeal, almonds, coconut, apple pie spice and salt in a large bowl. In a separate bowl, whisk maple syrup, brown sugar, apple juice and vegetable oil; pour over oatmeal mixture and stir to coat thoroughly. Any other optional ingredients except dried fruit and ginger should be added in now.

Spread mixture in an even layer onto a Silpat lined cookie sheet. Bake for 25 minutes, stirring twice during baking time. Granola should be tan, but not dark.

Cool mixture before adding dried fruit or ginger. Store granola in an airtight container for up to 3 weeks.

Ham and white bean soup with lentils

2009-12-14T13:50:00.002-05:00

I have a beautiful ham bone leftover and wanted to make soup today. The weather has been cold and lousy here and soup always warms the house. Most soups are fairly simple to make, but this one in particular is so easy.

Here's my recipe for ham and white bean soup with lentils:

1 diced onion
1 C. each-chopped carrot and celery
1 Tbs. olive oil
1 ham bone (if you don't have a ham bone, use a couple ham hocks)
2 cans white beans
5 C. (40 oz.) chicken stock
1/2 C. rinsed lentils
large pinch of each-salt and pepper
1 bay leaf

Saute onion, carrots and celery in olive oil for 2-3 minutes in a large soup pot. Add ham bone, white beans and chicken stock. Stir to combine, add lentils, salt, pepper and bay leaf. Reduce heat to medium low, cover and cook for at least an hour. If cooking longer, reduce heat and simmer until ready to eat.

Chicken with leeks and mushrooms

2009-12-09T20:40:00.003-05:00

I was busy cooking all day today and by the time dinner rolled around I had no idea what I was going to make!

I knew I had a package of boneless, skinless chicken thighs in the fridge, some leftover chopped leeks and half used can of diced tomatoes, here's what I came up with.

1/2 C. chopped leeks
1 Tbs. olive oil
4-5 boneless skinless chicken thighs
salt and pepper
Greek or Italian seasoning
1/2 C. canned diced tomatoes with juice
3-4 mushrooms, quartered
1 cube frozen garlic
1 C. chicken stock
splash of white wine (optional)
1 bay leaf
splash of light cream (about 2 Tbs.)

Saute leeks in olive oil in a high sided nonstick pan on medium high heat for 2-3 minutes until leeks begin to soften. While leeks cook, season each side of chicken with salt, pepper and Greek seasoning. Add chicken to the pan and let brown for 1 minute per side.

Add tomatoes, mushrooms, garlic cube, chicken stock (white wine if you are using it) and bay leaf. Stir to combine, cover pan with a lid and reduce heat to medium low. Simmering for 15 minutes until most of the liquid has evaporated and chicken is tender. Add a splash of light cream and cook another 2 minutes uncovered. Serve with couscous.

My kids loved this dish and couldn't believe I had just made it up. Give this chicken a try, it will certainly be made in our house again!

Garlicky white beans

2009-12-04T18:47:00.002-05:00

We ate out a couple weeks ago and had the most delicious plate of very garlicky white beans. I figured these wouldn't be too hard to make at home and I was right. A bowl of these with a nice arugula salad would make a delicious dinner and my kids loved them too.

Here's the very simple recipe:

2 pieces bacon, cut into small pieces
½ finely diced onion
1 10oz. can white cannelloni beans, drained
3-5 cubes frozen garlic
1 tsp. Italian or Greek seasoning
1 bay leaf
8 oz. chicken stock
splash of white wine (optional)
salt and pepper
3 Tbs. chopped fresh Italian parsley for garnish
grated Parmesan cheese for garnish

Saute bacon in a deep pan for 4-5 minutes on medium high heat until it turns crisp. Remove grease from pan and sauté onion for 3-4 minutes. Add drained beans, garlic, Italian seasoning, bay leaf, and chicken stock and cook for 5-6 minutes uncovered on medium heat until most of the liquid has evaporated. Season with salt and pepper and garnish with parsley and Parmesan cheese before serving.

Vegetarian chili

2009-11-18T15:26:00.005-05:00

I made this vegetarian chili for a client earlier this week and it was possibly the best one I've ever made.

Here's the recipe:

It makes a lot, about 10 C.

1 large diced onion
2 Tbs. olive oil
1/2 C. diced button mushrooms
1 can black beans
2 cans pinto/red beans
3 cans diced tomatoes with Italian herbs
2 C. frozen roasted corn (from Trader Joe's, if you can't find it, regular frozen is fine)
4 Tbs. chili powder (or 1 packet chili seasoning)
1 diced zucchini
1 large peeled and diced sweet potato
kosher salt and pepper to taste
2 Tbs. cornmeal

Saute onion for 2-3 minutes in olive oil in a large pot. Add mushrooms and continue cooking for another minute. Add drained beans and tomatoes. Stir to combine and add frozen corn and chili powder. Finally, add zucchini and sweet potato, and a good pinch of kosher salt and pepper. Cover and let simmer on medium low for 25 minutes. Season to taste, add cornmeal and continue cooking until ready to serve.

I served this with a side of jalapeno corn bread and homemade guacamole. If you like it spicy, add a little Tobasco sauce before serving.

Fusilli with sun-dried tomatoes, pine nuts, lemon zest and asparagus

2009-11-15T18:31:00.006-05:00

I am doing a corporate function tomorrow and prepared this dish for one of their meals. I wanted to share this delicious pasta recipe with you.

1 box fusilli
2 bunches fresh thin asparagus
1 C. thinly sliced sun-dried tomatoes in olive oil
1 C. toasted pine nuts (Trader Joe's sells them pre-toasted)
zest from 1 lemon
2 cubes frozen garlic
kosher salt and pepper
2 Tbs. olive oil
1 bunch fresh flat leaf parsley, chopped
pinch of red pepper flakes
grated Parmesan cheese (optional)

Boil pasta in salted water. While pasta cooks, lay a steamer over the pot and steam asparagus until just bright green, 2 minutes max. Plunge asparagus in a bowl of ice water to stop the cooking. Remove from the bowl and slice into 2" pieces. Toss in a large bowl with sun-dried tomatoes, pine nuts, lemon zest, frozen garlic, olive oil, and a big pinch of salt and pepper.

Cook pasta until al dente 10-12 minutes. Drain and add to bowl, and toss to combine. Finally, add a handful of parsley and a pinch of red pepper flakes. Sprinkle with grated Parmesan cheese if desired. Taste and adjust seasoning as needed. Serve warm.

Other add-in's that would be delicious:
pitted kalamata olives
fresh baby spinach
grilled shrimp

Pork medallions with lemon & peas, and zucchini coins.

2009-11-10T14:02:00.005-05:00

I have a pork tenderloin and was looking for a new way to prepare it. Here's my recipe for pork medallions and zucchini coins, they're both easy to make and really delicious.

Pork Medallions:
1 (1 lb) pork tenderloin
1/4 C. olive oil
seasoned flour (1/2 C. flour mixed with 1 Tbs. Lawry's season salt and 1 tsp. black pepper)
1/2 C. white wine or chicken stock
juice from 1 lemon
1 Tbs. capers
1 C. frozen peas
1 C. sliced mushrooms (optional)

Cut the tenderloin into 1/2" thick slices. Heat oil on a large nonstick pan on medium heat. Dredge pork in seasoned flour. When the oil is hot, cook dredged pork for 1-2 minutes per side. When the pork is cooked, remove from the pan, and keep warm in a covered plate. Add white wine or chicken stock, lemon juice, capers, (mushrooms-optional) and peas to the pan, cook until most of the liquid has evaporated, about 1 minute. Pour sauce over pork and serve with warm crusty bread and broiled zucchini coins.

Zucchini coins:

Preheat oven to broil.

Thinly slice a zucchini, lay pieces on a foil lined cookie sheet and drizzle with olive oil, cracked pepper, kosher salt and a pinch of grated Parmesan cheese.

Cook for 3 minutes or until cheese has just melted. Turn oven off and keep in oven until ready to eat.

Baked pasta with spinach, fennel and truffled pecorino

2009-11-03T16:44:00.003-05:00

We had some friends over for dinner tonight and as it was last minute, I had to find something to make from the pantry. Here's what I threw together from my pantry.

ingredients:
1 box pasta ( I used elbow macaroni)
1 head fennel
1 box creamed spinach
1 C. fresh mushrooms
2 cubes frozen garlic
olive oil
truffled pecorino cheese
1/4 C. cream cheese
Panko breadcrumbs

Preheat oven to 450. Line a cookie sheet with either a Silpat mat or aluminum foil. Remove the top from 1 head of fennel. Quarter and thinly slice the fennel. Add it to the cookie sheet, drizzle with olive oil, and add a pinch of kosher salt and pepper. Roast in the oven for 10 minutes.

While the fennel roasts, boil 1 box of pasta.
While the pasta boils, microwave 1 box of creamed spinach.

Heat a large nonstick pan on medium high heat. Add 1 Tbs. olive oil and while the oil heats, rinse and thinly slice a handful of mushrooms. Saute the mushrooms in the pan, add a pinch of kosher salt and pepper and 2 cubes of froze garlic. Cook for 2 minutes. Turn off heat, and add roasted fennel, creamed spinach and 1/4 c. grated truffled pecorino cheese. If you don't have this on hand, you could use a drizzle of truffle oil and a handful of grated Parmesan or Pecorino cheese instead. Add 1/4 C. cream cheese (the chive cream cheese would be good in here too) and stir until melted.

Drain pasta and add to pan, stir to combine and place pasta and vegetables in an oven proof casserole dish. Sprinkle top with bread crumbs, a drizzle of olive oil and a small handful of the grated truffled pecorino cheese.

Bake at 400 for 10-12 minutes or until breadcrumbs are golden brown.

We enjoyed this with a salad that our friends brought over.

This dish was surprisingly delicious and I was glad to use up some of the foods from my pantry and freezer.

Enjoy!

Roasted curried cauliflower and grilled shrimp

2009-11-01T16:32:00.003-05:00

When I'm organized I like to do a lot of prep cooking on Sunday. Today was one of those days. While my girls sit happily on the couch, I made 2 C. servings of the following:

lentils
quinoa
Trader Joe's mixed grains (Israeli couscous, quinoa, orzo, etc...)

They are all basically the same to cook. Boil water and "Better than bouillon", a little olive oil and cook respective grains. The lentils take the longest, the quinoa the shortest and the TJ's mixed are somewhere in between.

While those cook, I made a roasted curried cauliflower which could not be any easier.

Preheat oven to 425. Line a cookie sheet with a Silpat mat or aluminum foil. Wash cauliflower and bread into florets. Place cauliflower on cookie sheet and drizzle with olive oil, a few pinches of kosher salt and a teaspoon of curry powder.

Bake for 15 minutes, turning the cauliflower once so it browns evenly.

I didn't know if my kids would eat this, but they LOVE it! It's not overly curried and has a nice rich flavor.

We are also having grilled shrimp.

Here's my recipe for shrimp:

Defrost peeled and cleaned uncooked shrimp in a bowl of warm water. Pinch tails off of shrimp. Add 2 tsp. of olive oil and the juice from 1 lemon and 1 cube of frozen garlic or 1 cube of fresh minced garlic. Toss to coat and grill on a HOT grill for 2 minutes per side.

YUMMY!

Garlicky sauteed broccoli

2009-10-28T20:14:00.002-04:00

I really did NOT want to cook tonight, however really wanted some broccoli for dinner. The solution? Prepared black bean soup from Trader Joe's and quick sauteed broccoli.

Here's my recipe for a delicious and very fast side way to prepare broccoli.

1 Tbs. olive oil
4 C. broccoli florets
8 oz. chicken stock
2 cubes frozen garlic
1 tsp. soy sauce
toasted sesame seeds

Heat a large nonstick pan on high heat and add olive oil. When oil shimmers, add rinsed broccoli florets and chicken stock. Stir to combine and add frozen garlic. Continue cooking until most of the liquid has evaporated and broccoli is bright green.

Remove from heat and add a drizzle of soy sauce and sesame seeds (optional).

The kids don't like the seeds, so I add them to my bowl.

Chicken pot pie.

2009-10-26T17:06:00.005-04:00

I had some leftover puff pastry and decided it would be yummy to make a chicken pot pie. I used to love these growing up, and my mother loved making them too- remove from freezer, open box and bake 40 minutes...

These are from scratch! Don't be intimidated by the ingredients. You can buy mir au poix (diced onion, celery and carrot) from Trader Joe's and leave out whatever veggies you don't have on hand.

3 C. shredded chicken - I poached 2 chicken breasts in water with a few bay leaves for an hour, them removed the meat and shredded. Leftover cooked chicken is fine too.
1 tbs. olive oil
3 tbs. unsalted butter, divided
1/2 finely diced onion (think Vidalia chopped- small dice)
1/2 C. diced mushrooms
1 C. diced carrot
2 diced celery stalks
1/2 C. frozen corn kernels
1/2 C. frozen peas
1/2 tsp.celery salt
1/2 tsp. Greek or Italian seasoning
1/2 tsp. cracked black pepper
3 tbs. flour
1 c. Chicken stock or water
1 package puff pastry/ pie crust or even biscuit dough- these are all readily available.
1 egg- beaten with a fork

Preheat oven to 375.

Saute onion and mushrooms in olive oil and 1 Tbs. butter in a large nonstick pan on medium high heat. After 1 minute, add celery and carrots. Continue cooking for another minute or two and add frozen corn and peas. Season with salt, Greek seasoning and pepper and remove from heat. Add chicken and vegetables to a bowl and set aside.

In the same pan, melt remaining 2 Tbs. butter, once melted, sprinkle flour and whisk until combined and thick. Add 1 C. chicken stock or water and continue whisking until completely combined. Add to bowl and stir to combine.

Add vegetables and chicken to a deep oven-proof dish and cover with puff pastry, pie crust or biscuit dough. Brush pastry with egg wash before baking, this gives the pastry a nice shiny crust.

Bake in oven to 30-35 minutes. Lower heat to 350 if the pastry is getting too brown. Serve with a green salad.

Curried chicken salad with dried cherries

2009-10-19T19:30:00.004-04:00

I was having a friend for lunch today and wanted to make a delicious (and healthy) meal for us to share. I made this recipe a while ago for a Holiday hors'dourves and desserts class and thought it would be the perfect meal for us to share.

Here's my recipe for curried chicken salad with dried cherries:

1 lb. chicken tenderloins (you could also use leftover cooked chicken and season it)
2 Tsp. olive oil
pinch of each: curry powder, tumeric, cumin, dried coriander, salt and pepper
1/4 C. green onion, chopped
2 stalks of celery, finely diced (the Vidalia Chop Wizard works well)
1/2 C. fat-free plain Greek yogurt
zest from 1 lime
1/4 C. dried cherries or cranberries
optional (1/4 C. toasted slivered almonds)

Preheat oven to broil. Line a cookie sheet with aluminum foil. Lay chicken on foil, drizzle with olive oil and add a pinch of each of the spices to each piece of chicken. Cook for 5 minutes per side.

While the chicken cooks, combine yogurt, lime zest, green onions, cherries and celery. Stir well.

Add chicken to a food processor and pulse a few times until chicken is shredded. Remove chicken and combine with yogurt mixture (and almonds if using). Taste and add salt as needed.

Trader Joe's 17 Bean and Barley soup mix

2009-10-01T15:08:00.002-04:00

A friend gave me a bag of interesting looking mixed dried beans and barley from Trader Joe's last week and it's so darn cold and gray here I thought it was the perfect day to make this soup. The hardest part (which is really quite easy) is quick soaking the beans. Here's my recipe for delicious and very healthy 17 bean and barley soup with smoked turkey.

This soup can also be made vegetarian by omitting the turkey and using vegetable stock.

1 bag Trader Joe’s 17 bean soup mix, quick soaked and drained until ready to use.
2 Tbs. olive oil
2 cubes frozen garlic
1 diced onion (think Vidalia chopper!)
1 C. each, diced carrot and celery
2 smoked turkey wings ( I found these at Shop Rite in Norwalk)
1 10 oz. can diced tomatoes with Italian herbs
64 oz. chicken stock (or 3 Tbs. of Better than Bouillon and 64 oz. water)
1 tsp. Italian seasoning
1½ tsp. smoked fleur de sel or kosher salt
1 tsp. black pepper
2 bay leaves

Saute garlic, onion, carrots and celery on olive oil in a deep soup pot on medium high heat. Add the turkey, tomatoes and chicken stock and stir to combine. Add in remaining ingredients, bring to a simmer, cover and let cook for at least an hour, preferably longer.

Before serving, remove the bay leaves and turkey meat from the bones. Add turkey meat back into soup and serve.

Shepherd's Pie

2009-09-29T13:44:00.004-04:00

We had some leftover mashed potatoes and it was a toss up between making gnocci (delicious but destroys the kitchen) or shepherd's pie. Today is cool and breezy and feels like fall and the perfect day to enjoy some comfort food. While most people think of comfort food as high in fat, this is a delicious and healthy way to enjoy a perennial favorite.

Here's my healthy recipe for shepherd's pie:
1 Tbs. olive oil
1/2 onion- finely diced in the Vidalia chop wizard
1 C. mushrooms-finely diced in the Vidalia chop wizard
2 carrots (or 1/2 C. baby carrots)-finely diced in the Vidalia chop wizard
1 stalk celery--finely diced in the Vidalia chop wizard
pinch of celery salt and ground pepper
3/4 lb. ground 85% lean beef, turkey or chicken
2 tbs. tomato paste
1/4 C. red wine
1/2 C. each- frozen peas and corn kernels

Add olive oil to a large nonstick pan on medium high heat. Add onion and saute for 1 minute. next add mushrooms, carrots and celery and saute for another 2 minutes, season with celery salt and ground pepper. Next add in ground beef and break apart with the back of a wooden spoon ensuring the beef is well combined with the vegetables. Cook for 6 minutes or until beef is mostly cooked through. Add red wine,tomato paste, peas and corn and stir to incorporate. Let cook for another 3 minutes or until red wine has mostly evaporated. Taste and season as needed. Remove from heat. The filling can be prepared earlier in the day or even the day before.

Preheat oven to 350. Add filling to the bottom of a casserole pan. Spread mashed potatoes atop filling and add a sprinkling to Parmesan cheese, this will create a nice brown crust.

Bake for 20 minutes covered, then remove foil and cook for another 10 minutes or until mashed potatoes are golden brown. Serve with a simple green salad.

Mac and cheese with proscuitto

2009-09-24T20:54:00.003-04:00

(Healthy, but don’t tell the kids) Macaroni and cheese with proscuitto

8 oz. pre-diced proscuitto
2 Tbs. unsalted butter
4 Tbs. all-purpose flour
2 cups non-fat or 2% milk
2 C. shredded skim mozzarella and cheddar cheese mix
1 cup grated Parmigiano-Reggiano, saving ¼ C. for topping
1 pound elbow macaroni
Kosher salt and pepper

Preheat oven to 400°F with rack in middle.

To make the sauce: Cook proscuitto on a heavy nonstick pan on medium high heat for 5-6 minutes until it begins to crisp. Remove from pan and melt butter in saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Add in diced proscuitto, cover and remove from heat.

Cook macaroni in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to a 2-quart shallow baking dish.
Sprinkle ¼ C. grated parmigiano over macaroni and bake uncovered until golden and bubbling, 20 to 25 minutes.

Asian pear, carmelized onion and blue cheese flatbread

2009-09-23T22:16:00.003-04:00

We went picking last week and as usual picked an abundance of Asian pears. These happen to be one of our families favorite fruits and they can be hard to come by in the market, not to mention extremely costly. Lyman Orchards has rows and rows of these delicious fruits available for picking now. It is worth the drive to this lovely orchard to pick these sweet, crunchy and delicious pears. They will quickly become one of your favorite snacks too. Pick some extras to make these flatbreads. I made them for some friends and we gobbled them up with some nice cold white wine.

Asian pear, carmelized onion and blue cheese flatbread

2 tablespoons extra-virgin olive oil
2 Naan (Indian flat bread, available at most grocery stores)
1 cored, thinly sliced Asian pear
1 cup Caramelized Onions (see recipe)
1/2 cup Maytag blue cheese, crumbled
¼ C. candied pecans (available at Trader Joe’s or Whole Foods)
1 C. arugula
pinch of black pepper

For carmelized onion:
Thinly slice 1 onion and sauté in a large nonstick pan on medium high heat with 1 tablespoon of olive oil for 4 minutes. Add a pinch of kosher salt and a drizzle of balsamic vinegar. Remove from heat and let onions cool.

Instructions: Preheat oven to 450°. Brush olive oil on the flatbreads and cover with the sliced Asian pears and caramelized onion. Sprinkle with the cheese, then the pecans. Bake in the oven for 8-10 minutes until cheese is melted. Remove from oven, add a large handful of arugula leaves, slice into small pizza slices and serve immediately.

Thanks to www.CTbites.com for the gorgeous photos of my food.

Moroccan Chicken with preserved lemons and green olives

2009-09-18T21:02:00.003-04:00

I had this dish at a friends house years ago and practically licked my plate clean. I began to make preserved lemons and have even given them as gifts.

Here is my recipe for Moroccan chicken with preserved lemons and green olives

1 whole chicken, cut into 8 pieces
2 tablespoons olive oil
2 medium onions, thinly sliced
3 cubes frozen garlic
1/2 teaspoon turmeric
1/2 teaspoon black pepper
8 pieces preserved lemon
1/2 cup chicken broth
1/4 cup dry white wine
1/2 C. pitted green olives, halved
1 C. golden raisins
2 tablespoons chopped fresh cilantro

Season chicken with salt and pepper. Heat 1 tablespoon oil in a large dutch oven over medium high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon of oil to pot and reduce heat to medium. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, and cut rind into thin strips and add to onions with broth, wine, raisins and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro over couscous.

The Big Hand- Hamburger Helper Homemade

2009-09-14T16:44:00.003-04:00

Emma asked for Hamburger Helper last week, I almost fell over. But who can blame her? A happy talking hand and a catchy tune! I decided to make my own version tonight and wanted to share my recipe.

1 lb. lean ground beef or turkey
1/2 tsp. garlic salt
8 oz. petite diced tomatoes, juices drained
1/2 C. fat-free half and half or non-fat milk
1/2 C. grated Parmesan cheese
1/2 C. shredded 2% mozzarella cheese
2 C. dry elbow pasta (or any pasta)
2 basil leaves (optional)

Boil pasta in salted water. While pasta boils, brown beef and add garlic salt in a deep sided pan with a lid. After beef is cooked through, add drained diced tomatoes and half and half. Stir to combine and add Parmesan and mozzarella cheeses. Stir to combine, cover and lower heat to low. Continue cooking on low heat until pasta is cooked, about 10 minutes. Drain and add pasta to tomatoes and beef. Add basil leaves and season to taste before serving.

Corn chowder

2009-09-12T14:44:00.004-04:00

Fall is in the air and I have been busily making (or at least thinking about) all of the different soups I'm planning to make. We made lentil again last week and it was gobbled up.

I had some frozen roasted corn sitting in the freezer that I had from a party this summer and decided to make a corn chowder from it.

Here's my recipe for the chowder, it can easily be made vegetarian by omitting the proscuitto, but it adds a nice smoky flavor.

8 oz. package diced proscuitto
1 Tbs. unsalted butter
1 finely diced onion ( I used my vidalia chop wizard)
3 C. roasted corn kernels (Trader Joe's sells a bag of roasted corn kernels that are good)
1 bay leaf
1/2 tsp. dried thyme
2 C. milk ( I use non-fat)
1 C. water
2 tbs. Better than Bouillon
3 Yukon gold potatoes, finely diced ( I used my vidalia chop wizard)
kosher salt and ground black pepper to taste
1 C. leftover roasted cauliflower ( I threw this in because it was in the fridge, completely optional!)
Other options- add in 1 C. cooked quinoa, 1 C. fresh lump crab meat, 1 C. diced red pepper

Saute proscuitto in butter for 2 minutes, stirring occasionally. Add in diced onion and continue cooking for 2 more minutes. Add in remaining ingredients and bring to a boil. Reduce heat to medium low, cover and let cook for 30 minutes.

Season to taste with salt and pepper, and using a hand mixer, puree soup until mostly smooth. I like a little body in the soup.

Cover and continue cooking on low or serve.

Kibbe a.k.a Lebanese lamb meatballs

2009-09-07T19:58:00.003-04:00

I grew up eating kibbe as my grandmother is Lebanese. I hadn't made them by myself, well ever, and decided it was time. I saw a good looking recipe in Cooking Light Magazine and decided to tweek it and make it a little easier.

Here's my recipe for delicious and (fairly) easy Kibbe.

1 lb. each-ground lean beef and lamb
1/2 lb. bulghur cracked wheat, uncooked
1 teaspoon salt
2 cubes frozen parsley
1 teaspoon pepper
1 teaspoon allspice
1/4 teaspoon cumin
1 medium onion, finely chopped
1/2 cup toasted pine nuts (optional)
vegetable oil for frying

Preparation:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with meat, onion, parsley, salt, allspice, pepper and cumin.

Combine well and place small amount in food processor until doughlike consistency. Refrigerate covered mixture for 30 minutes. Add in pine nuts (optional before forming into balls).

Take an egg sized amount of mixture and form into a football shaped ball.

Fry in 350 degree oil on stove top for about 8 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.

We ate these with Tzatziki and some sliced tomatoes drizzled with olive oil and a little kosher salt, and the kids ate them with katsup. They also freeze well.

Chicken cacciatore

2009-09-04T16:23:00.003-04:00

Although summer is still here, the smell of fall is in the air. This makes me very happy because I love the cool sunny days, I also love making foods that warm our home with their delicious scents.

Here is my recipe for chicken cacciatore.

8 boneless, skinless chicken thighs
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
1 C. quartered button or baby bells mushrooms
3 cubes frozen garlic
3/4 cup white wine
1 ( 28-ounce) can Italian seasoned diced tomatoes with juice
1 cup chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
5-6 cup fresh basil leaves, roughly torn

Directions:
Combine flour, salt, pepper and oregano in a pie plate. Dredge the chicken pieces in the flour mixture to coat.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.

Transfer the chicken to a plate and set aside. Add the bell pepper, onion , mushrooms and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine, tomatoes with their juice, broth, and capers. Return the chicken pieces to the pan and turn them to coat in the sauce.

Serve over rice, couscous or pasta.

Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the chicken is cooked about 30 minutes.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Back to School Dinner- lentil soup with turkey

2009-08-31T19:08:00.004-04:00

The kids start the new school year tomorrow, and I don't know who's more excited!

The weather is definitely feeling fall-like so I decided to make lentil soup.

It's an easy soup to make, but takes at least a couple hours to cook. This soup can certainly be made vegetarian by omitting the smoked turkey wings. We use our Vidalia Chop Wizard to cut all of the vegetables. It takes no time and cuts everything so evenly, the kids love to help chop too.

1 whole onion diced
2 cubes frozen garlic
2 tbs. olive oil
1 C. shredded or finely diced carrots
1 C. finely diced celery
1 finely diced potato
2 smoked (or regular) turkey wings
1C. finely diced mushrooms
10 oz. petit diced canned tomatoes
1 1/2 C. uncooked lentils
7 c. chicken stock
2 bay leaves
1 Tbs. kosher salt
1 Tbs. celery salt (or the smoked fleur de sel from Whole Foods)
1 Tsp. ground black pepper
1 Parmesan rind

In a large soup pot on high heat, add onion, garlic and olive oil. Saute for 1 minute until garlic begins to melt. Add carrots, celery and potato and stir to combine. Add the turkey wings, mushrooms and tomatoes with their juices and stir again to combine. Next add in lentils, chicken stock, bay leaves, salt and black pepper. Stock should cover all of the ingredients. Add more or less stock as needed.

Cover and let cook for 1 hour on medium heat. The soup should be softly boiling. After 1 hour, add in Parmesan rind and cook for at least 1 more hour, stirring occasionally.

Before serving, remove turkey meat from the bones and add back into the soup. Be sure to remove the bay leaves before serving.

We all enjoyed the soup with a few slices of fresh baguette and a plate of sliced melon.

Give it a try, you wont' be disappointed!

Greek Chicken and olive tapenade pizzas

2009-08-25T22:17:00.004-04:00

As the long days of summer dwindle to an end, we are spending these last few days having friends over for leisurely dinners.

Tonight I grilled some boneless, skinless chicken thighs that I marinated for a few hours in the juice from 1 lemon, 3 Tbs. of olive oil, a large pinch of kosher salt and pepper and 1 tsp. of dried oregano. I grilled it on a very hot grill for 4 minutes per side, then removed from the heat, wrapped in aluminum foil and continued cooking in a 450 degree oven for another 5 minutes. This always produces very tender and juicy chicken.

We had some steamed broccoli, and a fresh spinach salad with feta cheese, dried cherries and cherry tomatoes from the garden.

I also made a tiny pizza using olive tapenade (Trader Joe's makes a great one), a few spoonfuls of tomato sauce, a few more teaspoons of the feta cheese and a sprinkling of Parmesan cheese.

These baked in the oven at 450 for 8 minutes while the chicken cooked. I sliced the pizza into little bite-sized pieces.

The dinner was easy, healthy and a great way to enjoy the last days of summer with friends.

Asian grilled pork tenderloin sandwiches

2009-08-21T13:16:00.002-04:00

We ate dinner at a friend's house the other night and she made us the most delicious sandwich for dinner. I asked her for the recipe and after a little tweeking wanted to share this recipe. The bread is warm an crusty, the pork is very flavorful and the cabbage salad is crunchy and tangy, the perfect combination for a meal.

Marinade for pork:
1 C. hoisin sauce
1 Tbs. sambal olek (this is spicy, so go easy if it's for the kids)
2 cubes frozen garlic
2 cubes frozen ginger
1/2 C. red wine
1 C. sliced scallions
2 1-lb. pork tenderloins
2 tbs. peanut oil
salt and pepper to taste

Combine all ingredients in a Ziploc bag and marinade at least 3 hours or overnight.

To cook: Heat grill to high heat. Remove tenderloins from marinade and grill for 6 minutes per side.

While the pork grills, assemble napa cabbage salad:

2 Tbs. nam pla (fish sauce)
1/4 C. rice wine vinegar
1/4 C. of each: chopped basil, cilantro and mint leaves
1 Tbs. sugar
1 Tbs. soy sauce
2 C. shredded napa slaw (in a pinch, romaine lettuce can be used too)
1 C. shredded carrots

Combine first 5 ingredients. Mix cabbage and carrots together, and dress salad before serving.

Once pork is grilled, remove from heat and tent with foil on a plate for 5 minutes before slicing. Warm crusty rolls in the oven for 3 minutes and slice open. Thinly slice tenderloin and add few slices to one half of the roll, add a heaping spoonful of napa cabbage salad to the other side of the roll, close and enjoy!

Teriyaki grilled top round London broil

2009-08-02T21:31:00.004-04:00

There was a special at my favorite super market this week for a type of steak I've never eaten before. I decided to buy first and ask questions later. The cut was a top round London broil; when I returned home and Googled this cut of meat, I was nervous because recipes were calling it a tough cut. I finally found a way to cook it and more importantly slice it that would ensure a nice meal.

I marinated the steak in a bottle of Hoison Garlic Soy Vay sauce for a couple of hours in a Ziplock bag. When we were ready to eat, I let the steaks sit out for about 20 minutes while I heated the grill to high. I also preheated the oven to 450, and lined a cookie sheet with aluminum foil. I grilled each steak for about 5 minutes per side then removed the steaks, placed them on the cookie sheet, covered the steaks with aluminum foil and cooked in the oven for another 5 minutes.

Here's the important part, uncover the steaks and let them rest for a few minutes. Thinly slice the steaks on the diagonal, (otherwise you'll have a tough steak!) which means to cut it in the opposite direction of the way the lines on the steak run.

The steak was tender and very, very flavorful.

Don't be afraid to try new cuts of steak, it's a great way to expand your repertoire.

Panko and goat cheese topped portabello mushrooms

2009-07-27T21:58:00.003-04:00

Here's a delicious recipe that is good for entertaining friends as it can be made mostly in advance and is a snap to make.

4 large portabello mushrooms, stem removed
olive oil
kosher salt
ground black pepper
6 oz. goat cheese
1. C panko
1 Tbs. garlic salt

Clean the gills from 4 portabello mushrooms using a spoon. Drizzle each side of the mushroom with a little olive oil and a good pinch of kosher salt. Preheat a grill to high heat. Cook the mushrooms for 3 minutes per side or until grill marks appear on the outside of the mushroom.

Preheat oven to 375. Line a cookie sheet with aluminum foil and place the mushrooms on the sheet . Spread goat cheese on the inside of each cap. Combine panko, garlic salt, pepper, and 3 Tbs. olive oil and sprinkle a hearty tablespoonful atop the goat cheese on each mushroom cap. Bake in the oven uncovered for 15-18 minutes or until panko is golden brown.

Lemon and oregano roasted turkey thighs

2009-07-23T16:18:00.003-04:00

It's raining here today and it reminded me of the (upcoming) cool fall days. This is a summery version of a dinner we make frequently when the weather turns cool.

3 turkey thighs
juice from 1 lemon
1 Tbs. dried oregano
large pinch of kosher salt and pepper
3 carrots, peeled and cut into 3" pieces
1 fennel bulb, white part only cut into 2" wedges
olive oil

Preheat oven to 425. In a deep sided casserole pan add turkey thighs skin side up, carrots and fennel pieces. Drizzle with olive oil, lemon juice, oregano, salt and pepper. Make sure the carrots and fennel are not on top of the turkey.

Bake for 35-40 minutes or until the skin is golden brown and the thighs feel firm to the touch.

While the turkey roasts, peel 2 sweet potatoes and cut into 1/2" thick coins. Place on a Silpat lined cookie sheet and drizzle with olive oil and celery salt. The smoked fleur de sel from Whole Foods also works well. Bake in the oven for 25-30 minutes.

We had some steamed broccoli, but any type of fresh vegetable would be fine.

Crab cakes with arugula salad and lemon vinaigrette

2009-07-22T11:52:00.008-04:00

I love crab cakes, they are so easy to prepare, and make a delicious summer meal. These crab cakes are not overly breaded, and full of delicious crab meat and fresh herbs.

Here's my recipe for crab cakes with arugula salad and lemon vinaigrette.

Crab cakes:
1 C. jumbo lump crab meat
2 eggs
1 Tbs. Dijon mustard
1 Tbs. lemon zest
1 tsp. Old Bay Seasoning
1/2 tsp. ground black pepper
1/2 C. finely diced purple onion
1/2 C. finely diced red pepper
1 Tbs. chopped flat leaf parsley
2 Tbs. finely chopped chives or green onion
2 C. panko
1 C. high heat vegetable oil

Combine all ingredients until panko into a bowl and stir together with a fork to combine. Add panko to a plate. Place a piece of parchment paper on a cookie sheet and using your hands form crab cakes. I like to make them a little smaller than the palm of my hand. Dredge each crab cake in the panko and place on the parchment lined cookie sheet.

When all crab cakes have been made, cover them with another piece of parchment paper and refrigerate for at least 30 minutes up to 3 hours.

Heat oil on medium high heat in a pan with high sides. When oil is hot add 3-4 crab cakes to the pan, being sure they don't touch. Cook for 2-3 minutes per side or until panko is golden brown. Remove crab cakes and place on a few sheets of paper towels to drain any remaining oil. Continue cooking in batches.

Serve with a simple salad of baby arugula, halved cherry tomatoes and thinly sliced English cucumber. Drizzle with fresh lemon juice, olive oil, a pinch of kosher salt and a big pinch of black pepper.

Asian quinoa salad

2009-07-20T14:47:00.003-04:00

I had some leftover quinoa, steamed broccoli and roasted kale that I wanted to use up and decided to make an Asian salad.

You could use whatever leftover grain, brown rice or couscous you have available, as well as any leftover cooked vegetables.

1 C. cooked quinoa
1 C. chopped steamed broccoli
1 C. roasted kale a.k.a disappearing chips, see recipe in blog search
handful of shredded carrots
1 tbs. soy sauce
1 tbs. rice wine vinegar
1 pinch toasted sesame seeds
1/2 Tbs. sesame oil
3 Tbs. toasted almonds
1 scallion chopped
Chili paste (optional)

Combine all ingredients in a bowl and enjoy!

Thai chicken wings

2009-07-10T21:08:00.003-04:00

I haven't posted a new recipe in a while as I haven't been making anything worth writing home about. Today, however I made a version of Chicken Satay, but as a wing.

Preheat the oven to 400. Line a glass casserole pan with aluminum foil. While the oven heats, add 6-8 chicken wings to the pan. Add 1 jar (8 oz.) of Peanut Satay dipping sauce (Taste of Thai makes a good one, so does Trader Joes), 1/4 C. honey or agave and 1/4 C. soy sauce. Smear the sauce around the wings and bake in the oven uncovered for 20 minutes. After 20 minutes cover with foil and continue cooking for another 15 minutes.

We ate the wings with some steamed green beans from our garden tonight. I added a few shakes of toasted sesame seeds to mine, and the kids dipped theirs in soy sauce.

This would also be delicious using boneless, skinless chicken thighs.

For a little heat, make a slurry of 1 Tbs. soy sauce with a good squeeze of Thai red chili paste- YUM!

Sweet and spicy pulled-pork

2009-06-27T08:49:00.004-04:00

I've been prepping for a party and wanted to share a recipe with you for pulled pork with a kick.

Here's my menu, it's great for the summer, and full of big flavors.

spicy gazpacho
black beans
coconut rice
skirt steak with chimichurri
pulled pork
tostones with sugared lime zest
green salad with pickled red onions, garbanzo beans and sun-dried tomatoes

Here's my recipe for sweet and spicy pulled pork:
2 C. apricot jam
3 thinly sliced red onions
1 C. sliced picked jalapenos (you can also use fresh, but use 1/2 C.)
1/2 C. brown sugar
1 tsp. kosher salt and pepper
1/4 c lime juice
4 lb. pork shoulder
Handful of cilantro leaves for garnish

Preheat oven to 400.

Combine first 6 ingredients in a bowl. Line a deep roasting pan with aluminum foil, (you will be wrapping the foil around pork, so be sure it's one large piece) and add pork shoulder. Rub entire mixture over pork and cover with foil. Bake for 3 hours, remove pork and break apart using 2 forks. Add back to pan and let cook uncovered for another 40 minutes.

Garnish with cilantro leaves before serving.

Coconut curried chicken with vegetables

2009-06-23T20:08:00.003-04:00

I love coconut curry, but don't often make it at home.

Here's my recipe for coconut curry chicken with vegetables:

1 tbs. olive oil
1 cube frozen garlic
1 cube frozen ginger
2 tsp. red curry paste
4 pieces boneless, skinless, chicken thighs- cut into cubes
8 oz. coconut milk
1 C. quartered mushrooms
2 peeled and sliced carrots
1 C. thinly sliced peppers, (red, green, yellow)
1 C. snap peas
Kosher salt to taste
cayenne pepper (optional)

Heat oil in a large nonstick pan with a lid on high heat. Add ginger and garlic and stir to melt. Add cubed chicken and curry paste and stir to combine. Let chicken brown for 2 minutes, stirring to prevent sticking. Add coconut milk and carrots and reduce heat to medium. Cover and let cook for 8 minutes. Add peppers and mushrooms and season with salt and cayenne pepper to taste, and continue cooking for another 10 minutes. Add snap peas before serving. The heat from the chicken will steam the snap peas.

I served the curry with basmati rice.

Herbed black pepper compound butter

2009-06-16T14:30:00.002-04:00

I haven't made a compound butter in a while, but a friend brought me a gigantic bunch of fresh oregano.

Compound butter is simply a combination of herbs and butter. It's delicious on bread, fish, corn, even tossed into pasta. Compound butter freezes beautifully and makes a nice dinner party gift. Make a big log and keep it in the freezer, when you need some simply slice what you need, and if you're gifting some, wrap a nice log in parchment paper, then wrap it in some pretty tissue and a ribbon.

Here's my recipe for herbed black-pepper compound butter.

3 tbs. olive oil
1 Tbs. kosher salt
2 Tbs. cracked black pepper
1/4 C. basil leaves (or 3 cubes frozen basil)
1/4 C. oregano leaves
1/4 C. Italian parsley leaves
1/4 C. chives
4 sticks unsalted butter, cut into smallish cubes

Combine olive oil, salt, pepper and herbs into a Cuisinart. Process until smooth. While the Cuisinart is running, add in cubes of butter until thoroughly processed and smooth.

Lay a large piece of parchment paper on the counter and add compound butter to the center. Form a long log (like cookie dough) and enclose in remaining parchment paper. Next cover with Saran Wrap and freeze.

This is a great way to use fresh herbs during the summer and makes a unique gift from your kitchen.

Pasta salad for a crowd

2009-06-12T15:51:00.003-04:00

The girls have their last softball game tomorrow, and I am making a pasta salad for the post softball BBQ.

Here is the recipe:

Boil 1 bag pasta (farfalle or penne works well).

While the pasta cooks rinse and slice 1 C. cherry tomatoes, 1 can of black olives, 1 can of rinsed garbanzo beans, and 2 finely sliced green onions. Add into a large bowl.

Add 1 C. shredded carrots, 1/4 C. balsamic vinegar, 1 C. olive oil., 2 tsp. Lawry's Seasoning salt, 1/4 C. prepared pesto, and 1/4 C. freshly grated Parmesan cheese. Add to the bowl.

Drain and rinse the pasta under cool water until the pasta has cooled, add to bowl and stir until thoroughly combined.

Cover with saran wrap and chill until ready to serve.

Asian Watercress Pesto

2009-06-09T20:16:00.004-04:00

I have been messing around with a new recipe for Asian Watercress pesto, it's good on anything, tonight we ate it smeared over some grilled chicken.

Here is my recipe for Asian Watercress Pesto:

1 bunch watercress
3 cubes frozen garlic
3 cubes frozen ginger
3 cubes frozen cilantro
1/2 C. toasted walnuts, pine nuts or pecans
kosher salt
zest and juice from 1 lime
1 1/2 C. olive oil

Combine all ingredients except olive oil into a food processor. Process and slowly add olive oil. This pesto can be thinned out with more olive oil or kept on the thick side. It freezes beautifully if you happen to have a run on watercress. It's delicious tossed in with udon noodles, smeared on salmon then roasted or even used as a thinned out sauce for steak.

Give it a try, it's a delicious variation on traditional pesto.

Spanish quiche torta

2009-06-05T13:59:00.003-04:00

We officially have a dozen eggs from our chickens so I decided to make a quiche. I don't love quiches that are overly eggy so I combined a quiche with a Spanish Torta which has potato in it. This recipe made 2 quiches and turned out amazing!

Here's the recipe:

2 pie crusts (store bought is fine)
1/2 lb. bacon
1/2 onion, finely chopped
5 C. fresh baby spinach
1 potato, peeled, and chopped into small cubes
1/2 C. shredded cheddar cheese ( Feta would be a delicious substitute!)
8 eggs
3/4 C. fat-free milk
salt and pepper

Preheat oven to 350.

Cook bacon in a large pan on medium high heat. While the bacon cooks, snip it into pieces with scissors. It should take 8-10 minutes. While the bacon cooks, boil the potato cubes in another pot until cooked through, about 10 minutes. The bacon should be cooked through but NOT crisp. Drain bacon and remove from the pan. In the same pan saute onions for 4 minutes then add all of the spinach a handful at a time until the spinach has cooked down. This only takes a minute.

Whisk eggs and milk together, then add a pinch of salt and a good big pinch of ground black pepper. Add onion and spinach mixture, cooked potato, shredded cheese and crumbled bacon. Whisk together and pour half of the mixture into each pie shell.

Bake for 35 minutes or until quiche is springy and firm.

Quiche freezes beautifully and is delicious for breakfast, lunch of dinner with a salad of fresh arugula, peas, cherry tomato, lemon juice, salt and pepper

Blog is now searchable

2009-06-04T21:45:00.002-04:00

My blog is finally searchable. If you are looking for a recipe from 2 years ago, like the Roasted pulled pork you can now type in "pork" in the search bar to find the recipe.

I taught one of my "recession buster" 15 Minute Meals classes today at the Christopher Peacock Cabinetry showroom. I made a panko crusted broiled scallop today and forgot just how much I loved scallops. They were sweet and buttery and the panko gave it just a little crunch.

There are a few more classes available before the end of the season, but private classes are always available.

Grilled snapper with white wine and chives

2009-06-01T18:53:00.005-04:00

It was a beautiful evening for grilling, and I had picked up a nice piece of snapper earlier in the day. We bought some tiny beets at the farmers market on Sunday, and I was planning on making some jasmine rice with chives, celery and almonds using the chives from our garden.

Here are the recipes in order of how to prepare this dinner:

Preheat oven to 450. Cut the tops off the beets and rinse. Wrap beets in foil and bake for 25 minutes or until a knife can easily be inserted into the beet. Once beets are cooked, slide the skin off under cool running water.

While the beets cook, start the rice. Boil 1 1/2 C. of water and 1/2 tsp. of the chicken base (or Better than Bouillon). When the water boils, add 1 C. of jasmine rice. Cover and reduce heat to medium low. Finely chop 1 celery stalk and 1/4 of an onion. Saute in a tsp. of olive oil for 3 minutes on high heat. Add 1/4 C. of slivered almonds, 1/4 C. of diced chives and add to rice mixture. Cook rice until all liquid has evaporated.

Preheat the grill to medium high. Drizzle a little olive oil, kosher salt, pepper and the juice from 1/2 lemon to the snapper filet. Once the grill is hot, add the fish, skin side down. Cover and let cook for 5 minutes. Remove fish from the grill and add it to a glass casserole dish. Add 1/4 C. white wine and a 1/4 C. chopped chives. Bake in the oven for another 5 minutes.

Abby loved the beets and ate the fish (but thought it was chicken), and oddly neither of them liked the rice, but Kirk thought it was the best rice and fish he's ever had!

Kale with white beans, truffle oil and garlic bread crumbs

2009-05-28T21:11:00.004-04:00

I made a delicious kale that I wanted to share with you. It can be eaten either hot or cold and it a snap to make.

2 Tbs. olive oil
3-5 cubes frozen garlic
5 C. chopped fresh kale. I found a bag of freshly chopped kale at the supermarket. If you can't find kale, Swiss chard will work too.
1/2 C. vegetable or chicken stock
kosher salt and pepper to taste
1 12oz. can of rinsed white beans
1/2 C. toasted almonds
1/2 C. Italian bread crumbs
1/2 tsp. garlic salt
drizzle truffle oil (optional BUT amazing!!)

Heat a large nonstick pan on medium high heat. Add olive oil and frozen garlic. While the garlic melts, rinse kale and add to the pan. Cook for 30 seconds then add stock. Continue cooking for approximately 5 minutes or until kale starts to cook down. While the kale is cooking, add the rinsed beans and stir to incorporate. Add a good pinch of kosher salt and pepper.

Reduce heat to medium, cover and continue cooking for another 6 minutes.

While the kale cooks, toss bread crumbs, garlic salt and 1 Tbs. olive oil. Toast in a small pan until they turn golden brown, about 1 minute. Remove from heat.

Before serving kale, drizzle truffle oil, add almonds and top with toasted bread crumbs. You can also add a sprinkling of Parmesan cheese and a few red pepper flakes.

Mahogany roasted chicken thighs with sauteed kale

2009-05-26T19:41:00.003-04:00

I bought a bag of freshly chopped raw kale last week and have just gotten around to making it tonight. I had completely forgotten about a product that I used to use a lot called Chicken Base. It's almost the same thing as Better Than Bouillon and can be found at Costco.

Here is the recipe for Mahogany chicken (of which the kids completely devoured) and sauteed kale (of which 1 kid devoured).

Chicken:
4 chicken thighs
3 Tbs. soy sauce
1/4 C. hoison sauce
1/4 C. plum sauce

Preheat oven to 350. Place chicken in a shallow glass pan, combine 3 ingredients and add to the chicken. Bake for 25 minutes or until chicken skin has turned a dark golden color. The skin will look similar to roasted duck, dark and shiny.

While the chicken cooks, add 1 Tbs. of olive oil to a large nonstick pan with tall sides. Add 2 cubes frozen garlic and rinse 5 C. chopped kale. Heat pan to medium high. Add kale to the pan and stir to combine. Add 1 Tbs. of Chicken Base and 1/2 C. water. Stir to dissolve, cover and continue cooking until the kale is soft but still bright green, about 20 minutes. If the kale is looking dry, add another 1/4 C. of water. Season to taste with salt and pepper and serve.

Vegan stuffed zucchini

2009-05-20T09:21:00.004-04:00

My friends are coming over for lunch today and one of them is vegan. I had a few zucchini in the house so I decided to make quinoa and brown rice stuffed zucchini.

Here's the recipe: The stuffing is delicious eaten as a salad or can be stuffed into zucchini or red bell peppers.

This recipe makes 3 cups of stuffing/salad

Finely dice 1/2 purple onion, and saute in 2 Tbs. of olive oil in a large nonstick pan on medium high heat for 5-7 minutes or until onion begins to brown. Add a good pinch of kosher salt and pepper. While the onion cooks, grate 1 whole zucchini and add to the pan. Continue cooking until zucchini has softened. Add in a small pinch of dried thyme, 1/2 C. toasted pine nuts and 1/2 C. golden raisins. Stir to combine and remove from heat.

I had leftover quinoa and brown rice, you can add either or both or even couscous. I added in about 1 1/2 C. total of mixed brown rice and quinoa with another tsp. of olive oil. Taste and adjust seasoning as needed. You could also saute a few finely diced mushrooms with the zucchini, and a drizzle of truffle oil would be delicious.

Remove the mixture from the pan and add 1 Tbs. of olive oil, 1 C. of bread crumbs and 1/2 tsp. of garlic salt. Cook until breadcrumbs turn brown, about 1 minute. Watch these closely and stir frequently as they brown very quickly. Remove from heat so they don't burn.

I washed and sliced 2 zucchini in half lengthwise, and using a grapefruit spoon hollowed out the center of the 4 pieces. Preheat oven to 425. Line a cookie sheet with either a Silpat mat or aluminum foil and add the zucchini boats. Fill each boat with the stuffing and top with toasted bread crumbs. Cook in the oven to 10-12 minutes.