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.