Golden Grilled Chicken with Tomato-Peanut Chutney

From the Washington Post  4/17/19   Ellie Krieger

Outstanding chutney!  Especially after another day or two.
Of course, I had to use double the ginger, because I always do.
And I didn't have an onion in the house, so I used 3 or 4 sizable scallions instead.
AND, I used a can of Fire-Roasted tomatoes from Trader Joes instead of plain ones -
The chutney was on the hot side initially, but after a day or two in the fridge, it mellowed a bit.
Either way, it was delicious!  The texture was interesting with the bits of peanuts.

Tested size: 4 servings

INGREDIENTS

2 tablespoons peanut oil, or another neutral oil
1 cup diced onion (or 3 large scallions)
1 tablespoon minced ginger root (or two for ginger-lovers)
1/2 teaspoon whole brown mustard seeds
One 14.5 ounce can no-salt-added diced tomatoes (Fire-roasted tomatoes do well)
6 - 9 dried apricots, finely chopped
1/4 cup dry-roasted, unsalted peanuts, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground turmeric
4 pieces thin-cut skinless boneless chicken breast (about 5 ounces each)
Fresh cilantro leaves, for garnish
DIRECTIONS

Heat 1 tablespoon plus 1 1/2 teaspoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, about 3 minutes, until translucent. Add the ginger and mustard seed; cook for 1 minute, until fragrant.

Add the tomatoes, apricots, peanuts, vinegar, honey, 1/2 teaspoon of the salt and 1/4 teaspoon of black pepper. Bring just to a boil, then reduce the heat to medium-low so the mixture barely bubble at the edges; cook for about 15 minutes, stirring occasionally, until it thickens and the tomatoes have mostly broken down. Transfer the mixture to the small bowl of a food processor and pulse until the chutney is mostly smooth, but still has some texture.

Combine the remaining 1 1/2 teaspoons of oil with the cumin, coriander, turmeric and the remaining 1/4 teaspoon each of salt and pepper in a small bowl. Rub the mixture onto the chicken.

Preheat a grill or grill pan over medium-high heat. Add the chicken, reduce the heat to medium and cook for about 3 minutes per side, until the meat is cooked through and grill marks have formed.

Garnish the chutney with cilantro and serve alongside the chicken.

photos 5/9/19

Vegan Sloppy Joes

Danielle sent me this recipe from Minimalist Baker
https://minimalistbaker.com/vegan-sloppy-joes/

Comments said to increase spices - one added smoked paprika

VEGAN SLOPPY JOES

Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet - a delicious plant-based meal!
Author: Minimalist Baker
PREP TIME
5 minutes
COOK TIME
25 minutes
TOTAL TIME
30 minutes

LENTILS
2 cups water (I used half water, half vegetable broth)
1 cup green lentils, well rinsed
SLOPPY JOES
2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 15-ounce can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*

Instructions
To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed lentils and heat over medium-high heat.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 3 days. Reheat in the microwave, or on the stovetop, adding water if the mixture has dried out.

Apple Matzoh Kugel

This was delicious!  How did I know - even Jerry took seconds and he usually doesn't eat kugel!

Adapted from epicurious: https://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862

With two important changes, based on other people's comments:
*Decrease sugar from 1 1/2 cups to 1/2 only.
*And skip the 4 Tbsp butter on top, but be sure to cover the kugel with foil when a few raisins start to brown.

I didn't drain much of the water from the matzoh and I was concerned it would be watery, but it was perfect - nice and moist, but without liquid on the bottom.
To be sure it's ready, the apple pieces should be soft.


INGREDIENTS

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice

6 plain matzohs

8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar - CHANGE TO 1/2 cup - can try even a little less
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped

4 tablespoons butter or margarine, cut into small pieces, for casserole topping - CAN SKIP

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.

middle eastern syrian salad

https://thelemonbowl.com/syrian-salad/

Middle Eastern Syrian Salad
This flavorful Middle Eastern Syrian Salad is dressed with lemon juice, fresh garlic, olive oil and mint.

Course: SaladCuisine: Lebanese, middle eastern, syrianKeyword: how to make a lebanese saladPrep Time: 10 minutesTotal Time: 10 minutesServings: Calories: 120kcalAuthor: Liz DellaCroce

Ingredients
6 cups romaine chopped
1 large tomato chopped
4 white radishes thinly sliced
1 red pepper diced
1 peeled cucumber chopped
1/4 cup chopped parsley
1/4 cup chopped mint or 2 tablespoons dried mint
1 lemon juiced
2 cloves garlic grated/crushed
4 teaspoons olive oil
2 tablespoons za'atar
salt and pepper to taste

Instructions
Place your salad ingredients of choice in a large bowl.
Add fresh herbs.
Squeeze juice of one lemon around the bowl, carefully holding your opposite hand underneath to catch the seeds.
Grate garlic directly over the salad using a microplane.
Drizzle olive oil around the edge of the salad (this will help ensure the salad is dressed evenly as you toss.)
Using, hands, gently toss the salad together. Sprinkle with zaatar, salt and pepper to taste.

Quick Shake

In warm weather, sometimes all I want after a workout is a filling shake.  For years I shunned green shakes, probably because the first few I had were bitter.  But if there is fruit alongside the greens, it's quite tasty and nutritious.

In an effort to decrease the waste of produce from my fridge, I do a stir fry or slow cooker or veggie roast now and then just to use up odds and ends.

Today I tried to do the same with a shake.  This is just meant to be a rough guide.  Throw in anything you'd like and experiment!

Here's what I tossed in today:

1/2 avocado
large handful of spinach and arugula mix
1 banana
1 cup or so of frozen mango
~ 3/4 cup almond milk
5 oz vanilla soy yogurt.

Blend it up and you're good to go.  To decrease the sugar content, use plain yogurt, or add ice cubes.  If you use plain yogurt but want to sweeten it a little, you can add a swirl of honey.

cauliflower puree with thyme

https://www.onceuponachef.com/recipes/cauliflower-puree.html#tabreviews

Tastes good - used basil olive oil instead of butter.  Can add more thyme.  Also sprinkled some over the top for garnish

Can leave out the 3 Tbsp of broth that are added to the food processor.

Some readers suggested adding a little bit of potato to get the mashed potato texture

Would make again.

dinner menus

Napkins:
Pyramid fold:  fold into a triangle, then each side point down to the bottom.  Flip it over.  Fold in half,  then bring the sides around to make it stand on the plate.  Looks like a tuxedo to me

Pocket fold:  Fold in quarters.  Roll top layer down, then next layer down, then fold side around, and use the two rounded folds as a pocket for silverware.


3/1/19 -
Shulmans, Lisa Stark, Eigs, Coventrys

Dips - Roasted Eggplant with red peppers
           (2 types of Sabra Hummus)
           Was going to have edamames but didn't prepare

Roasted chicken with dates from Once Upon a Chef - was made with boneless breasts and thighs.  Would stick with bone-in breasts for more moisture.  Use all the sauce.  served on large platter, with bulgur under and around the border, and chicken over the middle.

Roasted green beans with lemon - left out the walnuts and cranberries to make it plain

Bulgur, prepared with 1/2 low sodium veg broth and 1/2 water (bulgur:liquid 1:1.5; boil the liquid, take off the flame, let bulgur stand for 30-45 minutes, fluff intermittently)

Bread from Whole Foods
Salad by Jackie - goat cheese and arugula
Dessert - fruit salad, lemon cake from Praline's, Talenti x2

Winter fruit salad with lemon poppy seed dressing

https://www.cookingclassy.com/winter-fruit-salad-lemon-poppy-seed-dressing/

I've made this a few times this winter.  I enjoy the flavor, and the various textures of the bananas and other fruits.  Jerry's doesn't love it, but many others have, so see what you think.  I'm unable to get pomegranates now, because they're out of season, so I substituted dried cranberries for the color.  Unfortunately they also add sugar.  Overall, I think it's a keeper!

Salad Ingredients: 
8 mandarin oranges , peeled and segmented
4 apples (preferably 2 gala and 2 golden delicious)
4 ripe kiwis peeled and diced
4 bananas , peeled and diced
1 1/2 cup pomegranate arils (from about 1 large)

Dressing Ingredients:
3 Tbsp fresh lemon juice
3 Tbsp granulated sugar
3 Tbsp olive oil
3 Tbsp vegetable oil
3 Tbsp honey

2 tsp poppy seeds

Directions:
1) For the dressing: In a mixing bowl or jar whisk together lemon juice and sugar until sugar has dissolved.  Mix in olive oil, vegetable oil and honey until well blended. Stir in poppy seeds.

2) For the fruit salad: In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat.

Serve immediately for best results.

Arugula salad

Paula brought to brunch 1/13/19 - snow day

https://www.onceuponachef.com/recipes/arugula-salad-with-shaved-parmesan-lemon-olive-oil.html

very light and tasty

Roasted Fennel with Parmesan

https://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-fennel-with-parmesan-recipe-1943604#reviewsTop

got great reviews.
Someone also put cauliflower in.

Will try it with the fennel that's coming in Hungry Harvest basket this week!

Roasted Carrots and Thyme

https://www.onceuponachef.com/recipes/roasted-carrots-with-thyme.html

Simple and very tasty! The carrots do shrink.

By Jennifer Segal
Servings: 4
Total Time: 30 Minutes

Ingredients: 

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil (can use a little less)
1/2 (use less) teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried) - good with combo of basil, thyme, Herbes de Provence

Directions:

1) Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.

2) Slice the carrots on the diagonal about 1-½” thick. Make sure all pieces are approximately the same size to ensure even cooking.

3) Combine the carrots, olive oil, salt, pepper and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, 20-25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary.

Roasted Green Beans with Cranberries and Walnuts

https://www.onceuponachef.com/recipes/roasted-green-beans-with-cranberries-and-walnuts.html

Roasted Green Beans with Cranberries & Walnuts

By Jennifer Segal
Servings: 6-8

Ingredients:

2 pounds fresh green beans, stem ends trimmed
2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and sliced into quarters
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1 teaspoon lemon zest, from one lemon
2 teaspoons lemon juice, from one lemon
1/2 cup dried cranberries
1/2 cup walnuts

Directions: 

1) Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with heavy-duty aluminum foil.

2) Place the walnuts on the prepared baking sheet and bake until until fragrant, 5 to 10 minutes. Keep a close eye on the nuts so they don't burn. When cool enough to handle, transfer the nuts to a cutting board and coarsely chop.

3) Place the foil back on the baking sheet (you'll use it for the green beans) and increase the oven temperature to 450°F.

4) Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.

5) Directly on the foil-lined baking sheet, use a rubber spatula to toss the green beans with the olive oil, garlic, salt, pepper, and sugar.  Roast the green beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until the beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.

6) Drain the cranberries.

7) Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

NUTRITION INFORMATION

Powered by Edamam

Per serving (8 servings)
Calories:104
Fat:5 g
Saturated fat:1 g
Carbohydrates:15 g
Sugar:9 g
Fiber:4 g
Protein:2 g
Sodium:301 mg
Cholesterol:0 mg

brunch menus

1/1/2019  - tim and debra, frank and pam, abdul and Delphine, linda and tom yau, and brendon for a little while

spiced nuts
try other starter - try hummus recipe from Cookie and Kate with cooking chickpeas with baking soda

frittata with arugula, red and yellow peppers, red onion and mozzarella.  Topped with basil.
      sautéed veggies in one pan, olive oil in frittata pan, poured in ROOM TEMP eggs and cheese, added sautéed veggies.  Cook til edges are white -> into oven, cook until center barely jiggles when shaken.  See recipe in cookie and kate  https://cookieandkate.com/2018/best-frittata-recipe/

flank steak
wheat berry salad

black lentil salad with tomatoes - from Nutrition Action - needs work - added vinegar the next day and it was much better.  Other black lentil recipes suggest red wine vinegar, I tried white balsamic.
Need to learn how to keep black lentils black and round - they sort of turn grey and flatter.  Wonder if we need to specify black beluga lentils?  Other recipe with OJ is much better.

roasted carrots with thyme - excellent - roasted about 30 minutes before, then wrapped in foil from         pan until ready to serve.  Can top with sprigs of thyme. Very good next day as well.

chocolate granita.

Guests brought:
salad
potatoes
fruit salad, orange almond cake with chocolate frosting, powdered milk and spelt flour balls in syrup
orange infused vodka
hot pepper sauce

Could have made a potato dish, left out black lentil salad.  Would be good to use an easier recipe for grain salad.
Plan to try other veggies in frittata, although this was a good combination.

SNOW-IN BRUNCH 1/13/19 -  Lisa Stark, Rosses, Robinsons
Salmon with screaming ginger salsa - from Nourish by Canyon Ranch; very moist and the salsa was great

Cauliflower cake with red onion topping - added TJ soy cheese instead of parmesan; need to reheat better.  Tried at 220 and mostly still wrapped in foil, but it was barely warm

Roasted carrots with thyme
Couscous with apricot preserves vinaigrette
Ghiradelli brownies

guests brought:
arugula salad - Paula - https://www.onceuponachef.com/recipes/arugula-salad-with-shaved-parmesan-lemon-olive-oil.html;     fruit salad; pumpkin cake (that Lori bought at a benefit).

edamame hummus

https://cookieandkate.com/2017/edamame-hummus-recipe/

This is pretty good - agree with more salt at the end, would also increase the garlic and lemon -
     it comes out a bit grainy.  Might be smoother with more tahini, but then taste would decrease probably.  Worth playing with.