Here's a simple recipe adapted from Nutrition Action Newsletter.
Ingredients:
1 head of cauliflower
1 lemon, cut in half
sprinkle of salt and pepper
Marjoram or other spice/ herb of your choice, sprinkled lightly
Directions:
1) Preheat oven to 400 degrees and spray oil in a rectangular casserole dish. Cut the cauliflower from top to bottom into ~3/4 inch thick slices. Some of the sides will come off as florets, which is not a problem.
2) Sprinkle with salt, pepper and any other herbs or spices. Marjoram worked well tonight.
3) Cook the cauliflower in a pan with the lemon cut side down until golden brown, about 20 minutes. Then squeeze the lemon onto the cauliflower. Done! Salt and pepper to taste.
Tuesday, January 30, 2018
Sunday, January 28, 2018
Braised Chicken in Lemongrass and Ginger Caramel Sauce
Adapted from "Lemongrass, Ginger and Mint Vietnamese Cookbook; Classic Vietnamese Restaurant Favorites at Home" by Linh Nguyen; 2017
This sauce is amazingly delicious! There are similar recipes for salmon and tofu dishes - see pages 169-172.
Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine. I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds. Smaller pieces would cook more easily and be served more easily on pasta or rice.
The second time I made it, I did use small pieces. They cooked easily but were a little dry. Served with plain couscous and it was great at soaking up the sauce. Also mixed peppers and red onion stir fry with some cilantro.
Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils. It has a great aroma and is often used in Vietnamese spas or as a digestion aid.
Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving
Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper. Set aside to marinate for 15 minutes
2) In a saucepan combine the sugar and room-temperature water without stirring. Cook over medium-high heat until the sugar starts to turn honey-colored. (This never happened). Swirl the pan to distribute the heat and the sugar evenly. When the sugar is consistently honey colored, reduce the heat to low.
3) Very carefully, ladle the boiling water over the caramelized sugar. Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat. Transfer to a bowl and set aside.
4) Heat the oil in a saucepan over medium-high heat. Add the remaining lemongrass and ginger and sauté until fragrant, about one minute. Add the chicken and sauté for 1 minute. Reduce the heat to medium-low. Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.
5) Serve with steamed rice (or summer squash pasta).
According to the book, if you don't have lemongrass available, just double the ginger.
This sauce is amazingly delicious! There are similar recipes for salmon and tofu dishes - see pages 169-172.
Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine. I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds. Smaller pieces would cook more easily and be served more easily on pasta or rice.
The second time I made it, I did use small pieces. They cooked easily but were a little dry. Served with plain couscous and it was great at soaking up the sauce. Also mixed peppers and red onion stir fry with some cilantro.
Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils. It has a great aroma and is often used in Vietnamese spas or as a digestion aid.
Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving
Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper. Set aside to marinate for 15 minutes
2) In a saucepan combine the sugar and room-temperature water without stirring. Cook over medium-high heat until the sugar starts to turn honey-colored. (This never happened). Swirl the pan to distribute the heat and the sugar evenly. When the sugar is consistently honey colored, reduce the heat to low.
3) Very carefully, ladle the boiling water over the caramelized sugar. Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat. Transfer to a bowl and set aside.
4) Heat the oil in a saucepan over medium-high heat. Add the remaining lemongrass and ginger and sauté until fragrant, about one minute. Add the chicken and sauté for 1 minute. Reduce the heat to medium-low. Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.
5) Serve with steamed rice (or summer squash pasta).
According to the book, if you don't have lemongrass available, just double the ginger.
Summer Squash and Basil Pasta
From epicurious - https://www.epicurious.com/recipes/food/views/summer-yellow-squash-zucchini-and-basil-pasta#reviews
I searched for a recipe to help use the many summer squash that came in my Hungry Harvest box. This was very good with caramel chicken, even with my forgetting to reserve the pasta liquid and forgetting to add Aleppo-style pepper (or paprika:cayenne at 4:1, as suggested in the comments). Will definitely try it again.
YIELD 4 servings
INGREDIENTS:
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving (or paprika:cayenne at 4:1)
12 ounces paccheri, ziti, or other large tube pasta (used chickpea pasta)
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves
PREPARATION
1) Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
2) Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
3) Toss in 1 tsp. Aleppo-style pepper.
4) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.
5) Toss in lemon juice and most of the basil.
6) Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
I searched for a recipe to help use the many summer squash that came in my Hungry Harvest box. This was very good with caramel chicken, even with my forgetting to reserve the pasta liquid and forgetting to add Aleppo-style pepper (or paprika:cayenne at 4:1, as suggested in the comments). Will definitely try it again.
YIELD 4 servings
INGREDIENTS:
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving (or paprika:cayenne at 4:1)
12 ounces paccheri, ziti, or other large tube pasta (used chickpea pasta)
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves
PREPARATION
1) Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
2) Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
3) Toss in 1 tsp. Aleppo-style pepper.
4) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.
5) Toss in lemon juice and most of the basil.
6) Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
Wednesday, January 10, 2018
Pistachio Soup
From Jerusalem by Yotam Ottolenghi and Sami Tamimi
This is a traditional Iranian Jewish soup. I was fortunate enough to have saffron that a friend brought home from Iran. The intro to the recipe warns not to judge the recipe until the orange and lemon juices are added at the end. I agree - they make the soup delightful! I tried Meyer lemons today from Trader Joe's, which are considerably sweeter than regular lemons. If they are available, they're worth a try.
Ingredients:
2 Tbsp boiling water
1/4 tsp saffron threads
1 2/3 cups unsalted pistachios
2 Tbsp unsalted butter
4 shallots finely chopped
1 Tbsp peeled and finely chopped garlic
1 leek, finely chopped
1 tsp ground cardamom
1 tsp ground cumin
3 cups vegetable stock
1/3 cup freshly squeezed OJ
1 Tbsp freshly squeezed lemon juice
salt and freshly ground pepper
sour cream to serve - optional
Directions:
1) Preheat oven to 350 degrees. Pour the boiling water over the saffron threads in a small cup and leave to infuse for 30 minutes
2) Removing the pistachio skins will make the soup a brighter green but won't affect the taste. I did not do this, but if you care to, blanch the nuts in boiling water for a minute, drain, and while still hot remove the skins by pressing the nuts between your fingers.
3) Spread the pistachios out on a baking sheet and roast in the oven for ~5 minutes - watch carefully to avoid burning. Remove from the oven and leave to cool.
3) Heat the butter in a large saucepan and add the shallots, ginger, leek, cumin, 1/2 tsp salt and some black pepper. Sauté over medium heat for 10 minutes, stirring often, until the shallots are completely soft. Add the stock and half of the saffron liquid. Cover the pan, lower the heat and let the soup simmer for 20 minutes.
4) Place all but 1 Tbsp of the pistachios in a large bowl along with half of the soup. Use a blender (or a handheld blender if you have a very deep bowl) to puree until smooth, then return this to the saucepan. Add the orange and lemon juice, reheat and taste to adjust the seasoning.
5) To serve, coarsely chop up the reserved pistachios. Transfer the hot soup into bowls and top with a spoonful of sour cream, if desired. Sprinkle with the pistachios and drizzle with the remaining saffron liquid.
This is a traditional Iranian Jewish soup. I was fortunate enough to have saffron that a friend brought home from Iran. The intro to the recipe warns not to judge the recipe until the orange and lemon juices are added at the end. I agree - they make the soup delightful! I tried Meyer lemons today from Trader Joe's, which are considerably sweeter than regular lemons. If they are available, they're worth a try.
Ingredients:
2 Tbsp boiling water
1/4 tsp saffron threads
1 2/3 cups unsalted pistachios
2 Tbsp unsalted butter
4 shallots finely chopped
1 Tbsp peeled and finely chopped garlic
1 leek, finely chopped
1 tsp ground cardamom
1 tsp ground cumin
3 cups vegetable stock
1/3 cup freshly squeezed OJ
1 Tbsp freshly squeezed lemon juice
salt and freshly ground pepper
sour cream to serve - optional
Directions:
1) Preheat oven to 350 degrees. Pour the boiling water over the saffron threads in a small cup and leave to infuse for 30 minutes
2) Removing the pistachio skins will make the soup a brighter green but won't affect the taste. I did not do this, but if you care to, blanch the nuts in boiling water for a minute, drain, and while still hot remove the skins by pressing the nuts between your fingers.
3) Spread the pistachios out on a baking sheet and roast in the oven for ~5 minutes - watch carefully to avoid burning. Remove from the oven and leave to cool.
3) Heat the butter in a large saucepan and add the shallots, ginger, leek, cumin, 1/2 tsp salt and some black pepper. Sauté over medium heat for 10 minutes, stirring often, until the shallots are completely soft. Add the stock and half of the saffron liquid. Cover the pan, lower the heat and let the soup simmer for 20 minutes.
4) Place all but 1 Tbsp of the pistachios in a large bowl along with half of the soup. Use a blender (or a handheld blender if you have a very deep bowl) to puree until smooth, then return this to the saucepan. Add the orange and lemon juice, reheat and taste to adjust the seasoning.
5) To serve, coarsely chop up the reserved pistachios. Transfer the hot soup into bowls and top with a spoonful of sour cream, if desired. Sprinkle with the pistachios and drizzle with the remaining saffron liquid.
Sunday, January 7, 2018
Fall Fruit Salad - Apples, pears and dates
Adapted from www.passthechallah.com
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
Wednesday, January 3, 2018
Turbot with Mushrooms
From food network.com http://www.foodnetwork.com/healthyeats/recipes/2010/03/katies-healthy-bites-introducing-hake-turbot-2
Turbot With Wild Mushrooms - 1/3/2018
Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is usually imported frozen to the United States. It was light but filling and I'll definitely be using this recipe again!
In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.
Servings: 4
Ingredients:
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.
2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.
Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams
See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific. It too is a white fish that is low in fat and has delicate flavored meat
Turbot With Wild Mushrooms - 1/3/2018
Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is usually imported frozen to the United States. It was light but filling and I'll definitely be using this recipe again!
In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.
Servings: 4
Ingredients:
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.
2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.
Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams
See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific. It too is a white fish that is low in fat and has delicate flavored meat
Monday, December 11, 2017
Orange Black Beans with Cumin
Recipe Finder Washington Post
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453
APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad. Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together. There's nothing to sauce ahead of time. Just a few ingredients to chop, an orange or two to squeeze and you're done. I changed the spices a bit because I don't love cumin, but the combination below came out great. Very light. I forgot to top with cilantro and tomatoes, but I think those would be great additions. I enjoyed it cold as well as gently heated.
"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."
SERVINGS: 4
Ingredients:
2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander --- I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper
For serving:
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes
Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.
Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes. Or serve cold with a salad.
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453
APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad. Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together. There's nothing to sauce ahead of time. Just a few ingredients to chop, an orange or two to squeeze and you're done. I changed the spices a bit because I don't love cumin, but the combination below came out great. Very light. I forgot to top with cilantro and tomatoes, but I think those would be great additions. I enjoyed it cold as well as gently heated.
"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."
SERVINGS: 4
Ingredients:
2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander --- I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper
For serving:
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes
Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.
Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes. Or serve cold with a salad.
Sunday, November 19, 2017
Onion Roasted Chicken
One pot roasted chicken and vegetables. Looks great for a shabbat dinner.
http://passthechallah.com/popular-recipe-2016-onion-roasted-chicken/
http://passthechallah.com/popular-recipe-2016-onion-roasted-chicken/
Wednesday, November 1, 2017
slow cooker suggestions
Washington Post suggestions for recipes to make in slow cooker. These can be adapted:
Smoky Black Bean and Sweet potato chili
https://www.washingtonpost.com/recipes/smoky-black-bean-and-sweet-potato-chili/15086/?utm_term=.90783cd5d670
Red lentil chili
https://www.washingtonpost.com/recipes/red-lentil-chili/16104/?utm_term=.eff46e217da7
Orange Black Beans with Cumin
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.5d5cf5e1daa5
Smoky Black Bean and Sweet potato chili
https://www.washingtonpost.com/recipes/smoky-black-bean-and-sweet-potato-chili/15086/?utm_term=.90783cd5d670
Red lentil chili
https://www.washingtonpost.com/recipes/red-lentil-chili/16104/?utm_term=.eff46e217da7
Orange Black Beans with Cumin
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.5d5cf5e1daa5
Tuesday, October 31, 2017
Tarragon - Dressed Broccoli (or green beans)
Ingredients:
1 pound of broccoli, steamed for 3-4 minutes
1 Tbsp coarsely chopped tarragon leaves
1/4 cup scallions, white and light green parts
1/4 cup seasoned rice wine vinegar
2 Tbsp mild olive oil
Salt and freshly ground pepper to taste
Directions:
1) In a small bowl, combine the tarragon, scallions, vinegar and salt and pepper. Whisk in the oil.
2) If you have a pot with a steamer, boil water and add the steamer insert for about 3-4 minutes, until the broccoli is bright green. Remove from heat.
3) Toss with the dressing if planning to serve immediately.
4) Otherwise, you can place the veggies in a plastic food storage bag after they cool, remove all the excess air and store in the refrigerator for up to 24 hours. When ready to serve, place the veggies in a serving bowl, add the dressing and mix to combine. Serve immediately.
Sweet and Spicy Roast Chicken with Carrots, Dates and Pistachios
Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
https://www.onceuponachef.com/recipes/sweet-spicy-roast-chicken.html?recipe_print=yes
By Jennifer Segal
Adapted from Melissa Clark's recipe in The New York Times
I was a bit nervous making this for guests without trying it first, but it was totally awesome! Everyone went back for seconds! I served it with totally plain bulgur and string beans, and it was perfect. I used skinless thighs and
bone-in chicken breasts, left them bone side down for cooking, left out the broiler step to crisp the skin, and left them to rest in the sauce, bone side up for 2 days. Before serving, I took the chicken off the bone to soak in the sauce. It was delicious!
3/1/19 - tried it again with boneless chicken breasts, and it was good, but definitely not as moist as with bone-in. Definitely use all the sauce to pour over the chicken.
Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes, plus at least 6 hours marinating time
Prepared October 27, 2017
Ingredients:
1 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice, from 1 large lemon
1 teaspoon orange zest
6 tablespoons freshly squeezed orange juice, from 2 oranges
6 tablespoons extra-virgin olive oil
3 tablespoons whole grain mustard
6 tablespoons honey
½ teaspoon crushed red pepper flakes
3 cloves garlic, roughly chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2½ teaspoons salt (I used maybe 1.5 tsp salt)
4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)
3 cups ¼-inch sliced carrots
1 medium yellow onion, halved and thinly sliced
1 cup thinly sliced dried dates
2 tablespoons chopped Italian parsley, for garnish
2 scallions, light and dark green parts, thinly sliced, for garnish
¼ cup chopped salted pistachios, for garnish
Directions:
1) Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
2) Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
3)Preheat the oven to 425°F and set an oven rack in the middle position.
4) Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan.
5) Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
Nutrition Information
Powered by Edamam
Per serving (6 servings)
Calories:1,022
Fat:62g
Saturated fat:15g
Carbohydrates:59g
Sugar:49g
Fiber:6g
Protein:60g
Sodium:1306mg
Cholesterol:227mg
https://www.onceuponachef.com/recipes/sweet-spicy-roast-chicken.html?recipe_print=yes
By Jennifer Segal
Adapted from Melissa Clark's recipe in The New York Times
I was a bit nervous making this for guests without trying it first, but it was totally awesome! Everyone went back for seconds! I served it with totally plain bulgur and string beans, and it was perfect. I used skinless thighs and
3/1/19 - tried it again with boneless chicken breasts, and it was good, but definitely not as moist as with bone-in. Definitely use all the sauce to pour over the chicken.
Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes, plus at least 6 hours marinating time
Prepared October 27, 2017
Ingredients:
1 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice, from 1 large lemon
1 teaspoon orange zest
6 tablespoons freshly squeezed orange juice, from 2 oranges
6 tablespoons extra-virgin olive oil
3 tablespoons whole grain mustard
6 tablespoons honey
½ teaspoon crushed red pepper flakes
3 cloves garlic, roughly chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2½ teaspoons salt (I used maybe 1.5 tsp salt)
4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)
3 cups ¼-inch sliced carrots
1 medium yellow onion, halved and thinly sliced
1 cup thinly sliced dried dates
2 tablespoons chopped Italian parsley, for garnish
2 scallions, light and dark green parts, thinly sliced, for garnish
¼ cup chopped salted pistachios, for garnish
Directions:
1) Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
2) Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
3)Preheat the oven to 425°F and set an oven rack in the middle position.
4) Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan.
5) Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
Nutrition Information
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Per serving (6 servings)
Calories:1,022
Fat:62g
Saturated fat:15g
Carbohydrates:59g
Sugar:49g
Fiber:6g
Protein:60g
Sodium:1306mg
Cholesterol:227mg
Sunday, October 22, 2017
Mashed Butternut Squash with Maple Syrup
From Nourish indulgently healthy cuisine
by Scott Uehlein and Canyon Ranch
Butternut squash provides as much beta-carotene, potassium and fiber as sweet potatoes but with fewer calories because of its higher water content.
After scooping out the seeds, you can rinse them and let them sit in a colander for a while. Separate the seeds from the squash that was attached. Line a baking sheet with foil or parchment and pat the seeds dry. Bake ~ 15 minutes at 275 degrees or until they start to pop. Mine were thin and did not actually pop, but I removed them when they started getting toasted, sprinkled them with salt and pepper and enjoyed them as is, shell and all. Careful if you have diverticula, though. This probably wouldn't be a good idea!
Makes 6 half cup servings
Ingredients:
3 pounds butternut squash
1 Tbsp pure maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 teaspoons unsalted butter
Directions:
1) Preheat the oven to 350 degrees
2) Cut the squash in half (which wasn't as difficult as I thought it would be), scoop out the seeds an place the halves in a large baking pan cut side down. Add enough water to barely cover the bottom of the pan.
3) Bake for 50- 60 minutes, or until the squash is very tender
4) Scoop out the cooked squash and transfer it to a medium mixing bowl. Add the maple syrup, salt and pepper and butter. With an electric mixer, at medium speed, beat until smooth.
by Scott Uehlein and Canyon Ranch
Butternut squash provides as much beta-carotene, potassium and fiber as sweet potatoes but with fewer calories because of its higher water content.
After scooping out the seeds, you can rinse them and let them sit in a colander for a while. Separate the seeds from the squash that was attached. Line a baking sheet with foil or parchment and pat the seeds dry. Bake ~ 15 minutes at 275 degrees or until they start to pop. Mine were thin and did not actually pop, but I removed them when they started getting toasted, sprinkled them with salt and pepper and enjoyed them as is, shell and all. Careful if you have diverticula, though. This probably wouldn't be a good idea!
Makes 6 half cup servings
Ingredients:
3 pounds butternut squash
1 Tbsp pure maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 teaspoons unsalted butter
Directions:
1) Preheat the oven to 350 degrees
2) Cut the squash in half (which wasn't as difficult as I thought it would be), scoop out the seeds an place the halves in a large baking pan cut side down. Add enough water to barely cover the bottom of the pan.
3) Bake for 50- 60 minutes, or until the squash is very tender
4) Scoop out the cooked squash and transfer it to a medium mixing bowl. Add the maple syrup, salt and pepper and butter. With an electric mixer, at medium speed, beat until smooth.
Thursday, October 12, 2017
Butternut squash and tahini spread
From Jerusalem, A Cookbook by Yotam Ottalenghi and Sami Tamimi
Posted with some corrections LDCC 10/12/17
One of the most delicious parts of this book is the introduction that describes the growing relationship between the authors - two young men who were born the same year in Jerusalem, one in the Jewish west, the other in the Muslim east areas. They didn't know each other growing up, but eventually met and became close friends and business partners. They explain how Jerusalem is a tapestry of cultures - so much so that you can't tell where any food originated, as similar dishes blend together and reflect many origins. They dare"... --to imagine that hummus will eventually bring Jerusalemites together, if nothing else will."
After trying a chicken with barberry recipe, I saw some enticing spreads - this one and one with burnt eggplant that were very enticing! I promised a friend I'd bring a few dips to dinner this weekend, but that I'd be experimenting on her and her guests. So, I tried this dip first - what good fortune ... for ALL of us!
Previous tins of tahini that I had tasted were very thick and pasty, making it difficult to work with and to taste anything but thick goo. Truth be told, the large cans of tahini that I purchase for a particular recipe often stay in the back of my fridge, unused until they're finally discarded, because they're so difficulty to scoop out after refrigeration. Any of you who know me, know that I do NOT like discarding any food! For this recipe, my husband picked up a jar of tahini from TJs that was thinner and easier to work with and had a much more subtle taste than the usual.
Ingredients:
1 large butternut squash (~ 2.5 pounds) peeled and cut up into chunks
3 Tbsp olive oil
1 tsp ground cinnamon
5 Tbsp light tahini paste (Trader Joe's Organic Tahini)
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white , if you like)
1 1/2 tsp date syrup
2 Tbsp chopped cilantro (optional)
1/2 tsp salt
Directions:
1) Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp salt. Mix together well and cover the pain tightly with aluminum foil and roast in the oven for 60 minutes, stirring once during the cooking. Remove from the oven and leave it to cool.
2) Transfer the squash to a food processor along with the tahini, yogurt and garlic. Roughly pulse into a coarse paste, without the spread becoming smooth - or use a fork or potato masher.
3) Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup and finish with cilantro, if using.
I tried to use pomegranate syrup or molasses in place of the date syrup, but preferred the date syrup most - or even omitting it. The dip is an interesting change from usual hummus. I didn't read the instructions carefully and made it smooth - which was good - but I'll try it chunky next time.
Posted with some corrections LDCC 10/12/17
One of the most delicious parts of this book is the introduction that describes the growing relationship between the authors - two young men who were born the same year in Jerusalem, one in the Jewish west, the other in the Muslim east areas. They didn't know each other growing up, but eventually met and became close friends and business partners. They explain how Jerusalem is a tapestry of cultures - so much so that you can't tell where any food originated, as similar dishes blend together and reflect many origins. They dare"... --to imagine that hummus will eventually bring Jerusalemites together, if nothing else will."
After trying a chicken with barberry recipe, I saw some enticing spreads - this one and one with burnt eggplant that were very enticing! I promised a friend I'd bring a few dips to dinner this weekend, but that I'd be experimenting on her and her guests. So, I tried this dip first - what good fortune ... for ALL of us!
Previous tins of tahini that I had tasted were very thick and pasty, making it difficult to work with and to taste anything but thick goo. Truth be told, the large cans of tahini that I purchase for a particular recipe often stay in the back of my fridge, unused until they're finally discarded, because they're so difficulty to scoop out after refrigeration. Any of you who know me, know that I do NOT like discarding any food! For this recipe, my husband picked up a jar of tahini from TJs that was thinner and easier to work with and had a much more subtle taste than the usual.
Ingredients:
1 large butternut squash (~ 2.5 pounds) peeled and cut up into chunks
3 Tbsp olive oil
1 tsp ground cinnamon
5 Tbsp light tahini paste (Trader Joe's Organic Tahini)
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white , if you like)
1 1/2 tsp date syrup
2 Tbsp chopped cilantro (optional)
1/2 tsp salt
Directions:
1) Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp salt. Mix together well and cover the pain tightly with aluminum foil and roast in the oven for 60 minutes, stirring once during the cooking. Remove from the oven and leave it to cool.
2) Transfer the squash to a food processor along with the tahini, yogurt and garlic. Roughly pulse into a coarse paste, without the spread becoming smooth - or use a fork or potato masher.
3) Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup and finish with cilantro, if using.
I tried to use pomegranate syrup or molasses in place of the date syrup, but preferred the date syrup most - or even omitting it. The dip is an interesting change from usual hummus. I didn't read the instructions carefully and made it smooth - which was good - but I'll try it chunky next time.
Thursday, August 24, 2017
Dairy free frittata
https://spoonuniversity.com/recipe/frittata-dairy-free-garden-that-perfect-for-sunday-mornings
Looks good with lots of veggies
Ingredients
1 1/4 cup cherry tomatoes
1 1/2 medium avocado
1/2 red onion
1 tablespoon + 3 tablespoons olive oil
1 teaspoon diced garlic
1/3 pound baby spinach
8 eggs
1/2 cup almond milk
3/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 350° F.
Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.
STEP 2
Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.
STEP 3
Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.
STEP 4
In a large bowl, crack and mix the eggs.
STEP 5
Add almond milk, salt, and pepper into the eggs. Stir the mixture.
STEP 6
Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.
STEP 7
Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.
STEP 8
Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.
Cool for 5 minutes -> enjoy!
Looks good with lots of veggies
Ingredients
1 1/4 cup cherry tomatoes
1 1/2 medium avocado
1/2 red onion
1 tablespoon + 3 tablespoons olive oil
1 teaspoon diced garlic
1/3 pound baby spinach
8 eggs
1/2 cup almond milk
3/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 350° F.
Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.
STEP 2
Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.
STEP 3
Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.
STEP 4
In a large bowl, crack and mix the eggs.
STEP 5
Add almond milk, salt, and pepper into the eggs. Stir the mixture.
STEP 6
Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.
STEP 7
Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.
STEP 8
Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.
Cool for 5 minutes -> enjoy!
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