Pesto sun-dried tomato roasted pork loin

I had bought some delicious pesto this week and didn't want to do the usual pasta with pesto.  I also found these fun sun-dried tomato flakes at Williams Sonoma this week and have been using them in everything. Here's my recipe for the most flavorful and simple roasted pork loin.

1 boneless pork loin (about 2-3 pounds)
1/2 C. prepared pesto
1/2 C.white wine
2 Tbs. sun-dried tomato flakes (if you don't have these, use 6-7 chopped sun-dried tomatoes)

Preheat oven to 375.  Place pork in a deep dish casserole dish.  Spread pesto over the loin, then sprinkle tomato flakes.  Add white wine to the bottom of the pan.  Cook uncovered for 1 hour and 20 minutes.

This is an incredibly flavorful roast that can be served over egg noodles or served in a baguette with
sliced tomatoe and arugula.

Thai lemongrass chicken in lettuce cups

This is one of my all-time favorite meals; the crispness of the ingredients remind me of hot summer days and what better way to usher in our first really warm day then to make this dish.

1 lb. ground lean chicken or turkey

2 cubes each frozen garlic and ginger

3 Tbs. hoisin sauce

1 Tbs. soy sauce

1 Tbs. rice wine vinegar

2 Tbs. sweet chili sauce

zest from 1/2 lime

2 Tbs. Garden Gourmet lemongrass

Saute above ingredients in a nonstick pan until chicken is fully cooked and crumbled.  Set aside.  

1/2 package cellophane noodles

1/2 English cucumber, peeled

2 carrots

1/2 mango

1/2 red pepper

2 scallions

1/4 C. fresh Thai basil (regular is fine if you can't find Thai)

1/4 C. fresh mint

1/2 C. fresh cilantro

1 head lettuce, romaine or iceberg

1/4 C. salted peanuts (optional for garnish)

Bring a pot of water to a boil and cook cellophane noodles for 3 minutes.  Drain and combine with ground chicken and set aside in a bowl.

Julienne the cucumber, carrot, mango and red pepper.  I use this great julienne tool that looks like a peeler, but is much easier than doing it "long hand"-you can find it in most kitchen supply stores or amazon.com.

Chop scallions, basil, cilantro and mint, mix together in a bowl and either combine with cellophane noodles and chicken.  Pull apart lettuce leaves and place on a plate until ready to use.  Place chicken mixture in a lettuce leaf and enjoy!

BBQ glazed mini turkey meatloaves

These little meatloaves are a perennial favorite in our house.  I make a double batch in muffin tins so I can freeze the extras and reheat one at a time for a quick, protein packed snack.

1 Tbs. unsalted butter

1/2 C. each- diced onion, carrot, celery and mushrooms

kosher salt and pepper

2 Tbs. each- catsup and BBQ sauce

Saute diced vegetables and butter in a large nonstick pan on medium high heat for  5 minutes until veggies begin to soften and remove from heat.  Add catsup and BBQ sauce and season to taste with salt and pepper.  In a bowl, combine:

1 1/2 lbs. lean ground turkey

2 eggs

1/2 C. catsup

1/2 C. bbq sauce

1/2 C. bread crumbs

Preheat oven to 375.

Combine sautéed vegetables and remaining ingredients until thoroughly incorporated. 

Spray muffin tin with nonstick cooking spray and add ½ C, of the meatloaf mixture to each tin.  Add a drizzle of BBQ sauce to top of each mini meatloaf before baking, and bake for 20-25 minutes.  

Spinach and mushroom stuffed chicken breasts

I made these delicious stuffed chicken breasts for dinner the other night and they were a big hit!  I made the stuffing earlier in the day and kept it in the refrigerator until I was ready to stuff the chicken.  You can also use boneless, skinless chicken thighs.

For the stuffing:

1/4 C. diced onion

1 tbs. olive oil

1/2 C. thinly sliced mushrooms

3 C. fresh baby spinach
3 cloves chopped garlic or frozen garlic
1/4 C. white wine

zest from 1 lemon

3 thinly sliced sun-dried tomatoes

1/4 C. toasted pine nuts
3 Tbs. Boursin cheese
kosher salt and pepper

4 chicken breasts ( I used bone-in and skin on, but you can also use boneless, skinless)

Saute onion and olive oil in a large nonstick pan on medium high heat for 1 minute.  Add mushrooms and continue cooking for another minute.  Add spinach, garlic, white wine and lemon zest, and cook until spinach wilts down.  Remove from heat and add pine nuts and Boursin and stir to combine.  Season to taste with salt and pepper.

Preheat oven to 375.  Slice chicken breast 2/3'rds of the way lengthwise, but be sure not to cut all the way through the breast. Stuff each breast with 1/4 of the mixture and secure the end with a toothpick.  Season chicken with kosher salt and pepper.   Sear chicken in a hot cast iron (or Le Creuset) pan with a little olive oil, cover loosely with aluminum foil, place pan in oven and continue cooking another 20 minutes.

Thai sweet chili pork salad in lettuce cups

As most of you know I am a hugh fan of Thai food- I love the combinations of sweet and salty.  Last nights dinner was inspired by the traditional fresh Thai spring rolls.  Instead of using rice paper for the rolls, I used crisp Romaine leaves.  I had some leftover pork that I had roasted, but this dish would work beautifully with cooked chicken, shrimp, tempeh or extra firm tofu, just slice it thinly.

Here are the ingredients for the salad:

1 C. purple cabbage

1/4 C. scallions, thinly sliced

1/2 C. red pepper, thinly sliced

1/4 C. cilantro leaves, chopped

juice from 1 lime

1 tsp. fish sauce

2 Tbs. Thai sweet chili sauce

Shiracha (optional)

Combine all ingredients in a bowl and toss to coat.  Add pork and add to lettuce leaves before serving.

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

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).

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

Lentil, split pea and barley soup with smoked turkey

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

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

Register at www.timetoeat.tv

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

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!!

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

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

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.

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

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

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

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

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

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

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

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.