Counting Down

Now that November is here let the countdown to Thanksgiving begin!

I know all of you totally can't wait for this food-famous holiday either, and this dinner is a great way to get an early but health-conscious start to the festivities.

Start by picking your favorite turkey-day-style herbs and coating some chicken breast in them.  While the chicken is baking saute some ingredients that are reminiscent of your favorite turkey-day-sides.  My checklist includes cranberries, mushrooms, onions, greens, apples, and feta.  Put the two together, close your eyes, and sink your teeth into all of the best flavors of Thanksgiving.

This chicken dinner doesn't include the heavier dishes of cranberry sauce, mashed potatoes, or apple pie, but it does come with the satisfaction of knowing that it won't be hitting your waistline as hard as the actual big day!

Herb-Crusted Chicken and Cran-Apple Sauteed Kale

Ingredients

For the chicken:

• 1 lb chicken breasts, lightly olive oiled
• 1/2 t red pepper
• 1 t sage
• 1 t rosemary
• 1 t garlic powder
• 1/2 t salt

For the salad:

• 3 T oil
• 1 small red onion, thinly sliced
• 3 cloves garlic, chopped
• 1/2 c  mushrooms, sliced
• 6 cups of kale, chopped
• 1/4 c cranberries
• 1 T balsalmic vinegar
• 1 honey crisp apple, match-sticked
• 3 T feta, crumbled

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Trim the excess fat off the chicken, coat it with a little oil, then coat it with herbs and bake for 20 minutes or until cooked through.
3. Meanwhile, place the oil in a large skillet over medium heat and saute the onion and garlic for 2-3 minutes.
4. Add the mushrooms and saute until the mushrooms are cooked as desired: at some point during cooking you will notice that all of a sudden there is a lot of extra liquid in the pan.  This is coming from the mushrooms and it's great because it adds extra flavor to the whole dish: at this point the mushrooms will be juicy but still have a texture similar to their raw form.  I like to keep cooking so the juices get reduced and the mushrooms are browned/darkened, feel free to try one or two along the way to make sure they are too your liking!
5. Add the kale, cranberries, and vinegar and toss all of the ingredients together.
6. Cover the pan for 2-3 minutes until the kale is just wilted then toss in the apple.
7. Plate the salad, crumble on some feta, top with a piece of chicken and enjoy!

Apricot Arugula Salad

It's great if you went out and bought all the ingredients to make my Apricot and Cream scones, but now I'm sure you have a bits of left-over ingredients that you don't know what to do with!

While tossing some chopped apricots on your granola or oatmeal is always a great way to utilize them, if you are looking for a more creative way to incorporate them into another meal this salad is an ever greater way to utilize them.

One of my fall favorites, this salad is full of warm, strong flavors that welcome a little sweetness.  It's a perfect meal for these weird, warm fall days we are having in NY but still savory enough to enjoy in colder weather.

Of course, as with most meals I make, this salad can be served two ways:

1. For dinner, served with a nice, big glass of red wine to make you feel fancy and sophisticated.
2. Packed for lunch starting with a base layer of balsamic, then chicken, then mushrooms and onions, apricots, blue cheese, and arugula to make you feel like you totally have your life together.

So many wins here, so get cooking!

Apricot Arugula and Balsamic Chicken Salad

Ingredients

• 1/2 lb chicken
• 1-2 T Olive oil, plus more as needed
• 1-2 T balsamic vinegar
• 1/2 onion, sliced
• 6 mushrooms, sliced
• large handfuls of arugula
• balsamic vinaigrette
• 6 apricots, chopped
• blue cheese crumbles, as desired
• Salt and pepper

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Trim the fat off the chicken, let marinate in balsamic vinegar for ~20 minutes, then lightly oil and sprinkle with salt and pepper.
3. Bake the chicken for 15-20 minutes or until cooked through, then cut into slices.
4. Meanwhile, heat a little oil in a large skillet, then saute the onions and mushrooms until the mushrooms are juicy and the onions are golden.
5. Toss arugula with a little balsamic vinaigrette then top with onions, mushrooms, chopped apricots, chicken, and blue cheese crumbles.
6. Sprinkle with salt and pepper and enjoy!

The Butter Within

Where have I been lately?



Hiding from the world while eating delicious, delicious things without sharing a word about them!  I decided the best way to make up for my absence is with a treat-yourself-recipe for scones: the hidden gem of the pastry world.


They're like buttered toast but the butter is already in the bread - how could you not love them?


Yes, with a Paula-Dean-style description like that you can be sure these come with a hefty caloric tag.  While I think we should usually usually opt for a low-fat-low-sugar breakfast, I am one of those firm believers that being healthy includes giving yourself a treat every now and then.  These "cream cheese" and apricot scones are top notch for a sweet cheat-treat.  The creaminess gives the dough a super rich and savory flavor while the apricots and hint of vanilla brighten each bite for a delicious start to these cold fall days.  No judgement to those of you who add a little more butter on before eating.


Bon appetit!

Apricots and Cream Scones

Ingredients

• 1 1/2 c wheat flour
• 1 1/2 c white flour
• 1 1/2 t salt
• 1 T baking powder
• 1/2 c butter, room temperature
• 3/4 package neufchatel cheese (for lower fat) or cream cheese, room temperature
• 3/4 cup milk
• 1 egg, room temperature
• 1 t vanilla

Combine

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk the flours, salt, and baking powder together.
3. Use your hands or a pastry cutter to blend the butter and cream cheese into the flour mixture until it is evenly a crumbly consistency.
4. In a separate mixing bowl whisk the milk, egg, and vanilla.
5. Fold the milk mixture into the flour mixture and knead a few times until well combined but not too sticky.
6. Sprinkle some flour on a clean tea towel or cutting board and use this as a surface to shape the dough into disk or square.  Cut the dough into 6-8 even sized wedges or squares.
7. Spread around the baking sheet and bake for 10-15 minutes.  They are done when they are just browning on top and when they are springy rather than squishy when pressed lightly.
8. Enjoy!

Grab a Bowl

For those of you who are still suffering from yesterday's horror story (don't worry, me too) here is a delicious meatless meal to help you recover!

Since re-introducing meat into my diet I've kept two meals a day plant-based.  If you are trying to do the same, balanced bowls like this will help you stay energized, full, and satisfied without the meat.  They are versatile and include a mixture of carbs, veggies, non-animal protein, and a little healthy fat - hence the name "balance bowl".


One of my favorite combos is baked tofu and cumin roasted carrots on top of a base of lime-rubbed kale and seasoned brown rice.  Sliced avocado provides a great source of fat and pomegranate seeds offer a sweet crunch for those of you who also cannot go a meal without fruit!

The bonus is that this meal is hearty enough to withstand a few days in the fridge so you can enjoy it right away or pack it for lunches like I did.

Marinated Tofu Balance Bowls

Ingredients

For the tofu:

• 1 package of extra firm tofu, pressed and sliced
• 1/4 c soy sauce

For the rice:

• 1 c rice
• 2 T oil
• 2 inches ginger, minced
• 3 cloves garlic, minced
• 1 t salt
• 2 t basil
• Enough water to cover the rice by an inch

For the carrots:

• 4 medium carrots, peeled and coined
• 1 T oil
• 1/4 t cumin
• 1 t curry
• 1/4 t cinnamon
• 1/4 t salt
• 1/4 t red pepper

For the salad:

• 6 lg leaves kale, chopped
• 1 lime, juiced
• 1 avocado, chopped
• Seeds from half pomegranate

Combine

1. Place your block of tofu between two dinner plates and top with something moderately heavy, like your largest cookbook for about 20 minutes.  This will squeeze excess water out so the tofu will bake with a nicer texture.
2. Bring the ingredients for the rice to a boil over high heat for 10 minutes, then reduce to a low simmer and cover for 20-30 minutes or until cooked through.
3. Meanwhile, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
4. Peel and slice the carrots then toss with the oil and spices, scatter on a sheet and bake for about 30 minutes.
5. Once the tofu is pressed, cut the tofu into 6-8 slices, place in a large mixing bowl and soak in soy sauce for a few minutes.  Spread out the slices on the second baking sheet and bake for 20 minutes, flipping half way through, until edges have browned.
6. Toss the kale with the excess soy sauce and the lime juice.
7. Top a serving of the kale with pomegranate seeds, carrots, rice, and tofu and enjoy!

The Almost Salmonella Story

Almost, but not quite.


This story is not really about salmonella.  It's about a signature saute, one that I've enjoyed countless times with numerous variations including the vegetarian version that started it all, that somehow came out... a little different.


The delicious flavors were there but something was very wrong.


I started to slow down as I chewed, started to inspect the meat for traces of pink: was it overcooked? Undercooked?  Although I was in denial that my trusty thermometer - the one I use for temp checks every time I cook meat - could have lead me astray, I tossed out the remainder of my plate then bravely placed the rest of the baked chicken back in the oven.  Several extra degrees later the now dry and rock solid chicken was most certainly overcooked... but still.... wrong.


A week of paranoia ensued, and as I waited for salmonella, or bird flu, or something to hit I desperately researched possible explanations of my weird chicken experience.  The paranoia quickly evaporated: this chicken was plumped.


My vegetarian past-life flashed before my eyes: I was equally grossed out about eating a half-fake chicken and ashamed at having purchased such a sad thing so naively.  Although I still eat a majorly vegetarian diet, meat has become a welcome part of my diet again too.  It's made recovering from workouts easier, absorbing vitamins more possible, and honestly, it's made meals more exciting and enjoyable.


So this may not be a story about salmonella and the moral of the story isn't that I'm going to cut meat out of my diet again, but it's more of a story about how we're not always getting what we think we're buying.  I don't think it's a sustainable solution to cut everything scary or questionable out of my diet so I am determined to find a middle ground.  Technically saline is "not really" a harmful additive, but the knowledge that my chicken needed a saline-botox to look healthy and edible is really gross!  Luckily, I've discovered companies have to mark altered products, so in addition to checking for notes about use of hormones, additives, preservatives, and dyes we can also check the label for notes about salt content, or use of brine or broth.  I've had a lot of luck with  both the quality and price of Stop and Shop's in house organic and natural brands as well as Halal butchers and will probably stick to them for "safer" purchases, especially after finding that Whole Foods plumps too.


Be aware of what you're buying but don't give up - you can find un-altered chicken and once you do you can make this recipe.  Sounds like a moral to the story and a reward!

Balsamic Chicken and Chard with Polenta

Ingredients

• 1 lb of chicken breasts
• Olive oil, salt, pepper, balsamic vinegar
• 4 cl garlic, roughly chopped
• 1/2 onion, sliced
• 1 bunch chard, chopped
• 1/2 c olives, sliced
• 1 c sundried tomatoes, chopped
• 1 c polenta + 4 c water + a pinch of salt

Combine

1. Cut any extra fat off the chicken, let marinate in balsamic vinegar for ~20 minutes, then drain, lightly oil, and sprinkle with salt and pepper.
2. While you wait preheat your over to 350 degrees, line a baking sheet with parchment paper, prep your veggies, bring 4 cups of salted water to boil in a small pot with tall sides, and heat a little oil in a skillet.
3. Toss the chicken in the oven and let bake for 20 minutes or until cooked through.
4. Saute the onion in a pan for 5-7 minutes until turning translucent and golden.
5. Add the garlic and saute for another 2 minutes.
6. Add the chard, olives, and sun-dried tomatoes and saute until the chard is just wilted.
7. Meanwhile bring 4 cups of salted water to a boil and add the polenta.  Stir constantly as it thickens and add more water if necessary until it is pale yellow and thickened throughout.
8. Top a bed of the cooked polenta with chard and chicken.  Drizzle with extra balsamic if desired and enjoy!

Chile Pepper Fest

The other weekend Brooklyn Botanic Garden hosted a Chile Pepper Festival that was exactly as hot as it sounds!

Between feeling my tongue melting out of my mouth, endlessly searching for tissues, and being blissfully immersed in hot-sauce heaven I managed to pick a few favorite must-haves:

1. Jacky's James and Jellies takes the award for best jelly.  The mild is very mild and has a spice level friendly to most mouths.  The hot was HOT, but still flavorful enough to be tasty, making it great for incorporating in recipes (think cheese platter, baked brie, thumbprint cookies, etc.)


2. The Bronx Hot Sauce is definitely the best green hot sauce that I've had in awhile.  It's deliciously spicy with a hint of lime on the finish and comes with the satisfaction of supporting a community!


3. My Mustard Chicken post may not have fully reflected my love for spicy mustard - I am obsessed and will literally eat it on anything!   Holy Schmitt's Homemade Horseradish makes the best I have ever had in my life, it is an absolute must try!  They also make a beet horseradish that magically manages to capture the sweet beet flavor while still keeping the horseradish burn.


4.  Torchbearer Sauces makes not-hot sauces that are deliciously flavorful, and hot-hot sauces that will make you frantic for a tissue.  Despite the claim that Psycho Curry was their most popular sauce of the day, I have to say the Smokey Horseradish was so good I want to eat it daily.  It has a medium spice to it, is loaded with flavor, and has the perfect consistency that means you literally can use it for anything!
5.  The brownie I waited all week for came from La Newyorkina Mexican Sweets and it did not disappoint.  It's soft, fudgey texture held the perfect balance between cocoa and spice with a little bit of smoke for added depth - the only downside was the seeds!


6.  Little Bird Chocolates: the best spicy chocolate I have ever had.  Ever.


7.  Although the spicy chocolates from Raaka Chocolates were not as impressive, especially in comparison to the Little Bird booth next door, the Coconut Milk Chocolate and the Maple & Nib bars are to die for.  Fun fact: you can tour their factory 4 days a week AND learn how to make chocolate from scratch on the weekends - I cannot wait to go!


8.  Whimsy & Spice: pumpkin ginger sandwich cookies - order yours today because yes, they ship nationwide!

Tomato Lentils with Goat cheese polenta

Lately the temperature in NY has been changing.   Oh, beautiful, super cute fall weather you think?

Wrong.

There is nothing cute about weather that is as humid as the summer months but as cold as the coming autumn.  You know, weather that makes you want to stay in bed all day but it's actually hot still so you can't use blankets yet?

A good way to get your fill of cozy is to have a comfort-food meal that is still light enough to not weigh you down.  Enter lentils: the perfect base.  This particular recipe was inspired by The Kitchn and its carries just enough herbs and spice to help cure the rainy day blues while having the bright tomato flavor to help you ignore summer's weird leftover humidity.  They paired perfectly with my favorite ghetto-fab goat cheese polenta and a simple side of greens - yum!

Tomato Lentils with Goat Cheese Polenta

Ingredients

For the Lentils (inspired by The Kitchn)

• 2 T oil
• 1/2 vidalia onion, chopped
• 2 garlic cloves, minced
• 1 t red pepper
• 1 t smoked paprika
• 1/2 t oregano
• salt and pepper
• pinch of crushed saffron
• 2 lg bay leaves
• 1 can of tomatoes (including the juice)
• 1 c lentils
• 1 1/2 cans water

For the Polenta

• 1 c polenta
• 4 c water
• salt
• 2-3 ounces goat cheese

Optional: Arugula drizzled with balsamic vinegar; roasted broccoli

Combine

1. Heat the oil in a pot over medium heat until it shimmers, add the onion and garlic, and cook until starting to caramelize but not burn.
2. Add the pepper, paprika, oregano, salt, pepper, saffron, and bay leaves and cook for 1 minute to open the spices.
3. Add the tomatoes including the juice, lentils, and 1 1/2 cans of water.
4. Raise the heat to high and bring the mixture to a boil for 10 minutes.
5. Reduce the heat to medium-low and simmer for another 20-30 minutes until the lentils are cooked but not mushy and the liquid is reduced.
6. Meanwhile, add the polenta, water, and salt to a small pot and bring to a boil.  Stir the polenta continuously to keep it from burning and add splashes of water as needed.  When the polenta has turned a light yellow color consistently throughout the mixture it is ready.
7. Stir the goat cheese into the polenta until melted.
8. Plate the polenta, top with lentils, and enjoy!

Banh Mi Salad

Homemade pickled radish, carrots, and jalapenos.

Shredded veggies.

Pulled chicken.

If Banh Mi ever came in the form of a salad - this is it!

The pickles are inspired by Eva Tolenko.  Although she calls them Taco Pickles, they screamed Banh Mi when I saw them.  I used a mandolin slicer to cut the veggies and let them sit overnight.  Feel free to let them sit longer and they should stay good in the fridge for about a month.

Of course my favorite kale and cabbage salad combo made the base to this one, for some extra crunch and flavor I also added chopped celery.

For those of you who have never made pulled chicken before - don't worry, neither had I!

I compared a few recipes and the general method is to sear the chicken for a few minutes on each side, then to cover it with liquid and simmer it until it is done cooking.  The chicken will absorb any flavors that are in the liquid you use soy sauce, ginger, and garlic are great easy choices for this flavor fusion!

Pulled Pickle Salad

Ingredients

For the Pickles

• 1 small carrot, peeled
• 3 jalapenos
• 4 radishes
• 1/4 c boiling water
• 1 T sugar
• 2 t salt
• 1/2 c vinegar
• 1/4 t coriander

For the Chicken

• 1 lb chicken thighs, fat trimmed off
• 3 T oil
• 2 cloves garlic
• 3 T soy sauce
• 1 lime, juiced
• 1/4 t red pepper
• 1/4 t smoked sea salt

For the Salad

• 4 large leaves kale, de-ribbed and thinly chopped
• 1/2 sm purple cabbage, thinly sliced with mandolin or knife
• 2 ribs celery, sliced

For the Dressing

• 1/4 c cilantro
• 2 limes, juiced
• 2 T oil or tahini
• Salt and pepper to taste

Optional Garnish: fresh cilantro, sprinkling of sesame oil

Combine

1. Slice the carrots, jalapenos, and radishes into coins and stuff into a clean mason jar.
2. Boil water, dissolve the sugar and salt in the water, then stir in the vinegar and coriander.
3. Pour as much of the vinegar mixture into the mason jar.  If you have space, add extra vinegar then let the pickles sit overnight.
4. Trim the fat off your chicken thighs and heat some oil in a large sauce pan or pot.  Sear the chicken on each side for a few minutes, adding the garlic to the pan halfway through.
5. Add the soy sauce, lime juice, red pepper, and sea salt to the pan then cover the chicken the rest of the way with water.  Bring to a boil then simmer for 10-15 minutes until the chicken is cooked through.
6. Put the chicken in a bowl and use two sturdy forks to pull all of the meat away from the bones and shred into pieces.
7. While you wait for the chicken to cook, chop your kale and slice your cabbage and celery.
8. Puree the ingredients for the dressing in a blender then toss with the kale mixture until well coated.
9. Top with pickles, pulled chicken, fresh cilantro, a sprinkling of sesame oil, and enjoy!

A Southern Salmon

Although salmon is northern native, this particular fishy decided to rock a little southern flair!


After being rubbed with chipotle for a smokey, spicy bang, drizzled with lime juice, then topped with roasted corn and black bean salsa - how could you not be a fan of it's change in regional inspiration?

Note: if you don't handle heat well, I recommend going easy on the red pepper flakes or adding a little bit of a creamy dressing to the spinach to balance out the spice!

Chipotle Salmon with Black Bean and Corn Salsa

Ingredients

For the Salmon

• 12 ounces salmon
• Lime juice
• Pinch of salt and pepper
• 1/2 t garlic powder
• 1/2 t cumin
• 1/4 t chipotle powder
• 1/4 t red pepper flakes

For the Salsa

• 1 c cilantro, roughly chopped and loosely packed
• 1 can black beans, rinsed very well
• 1 small shallot, diced
• 1 ear of corn, roasted and kernelled
• 1 lime, juiced
• 1-2 T olive oil

For the Meal

• Large handful of spinach
• Feta crumbles
• limes

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Drizzle the salmon with lime juice then sprinkle with spices.
3. Toss in the oven for 15-20 minutes until cooked to your liking.
4. While you wait toss the ingredients for the salsa together.
5. Top a bed of spinach with a serving of salmon, then sprinkle with salsa, feta, and extra lime juice and enjoy!

Just Peachy

In case you can't tell I am hanging on to the end of peach season by the very tip of my fingers.


Not only is this salad is a great way to enjoy the last bits of the harvest but it's also super quick to throw together, so even if you're not having a hard time saying goodbye to the foods of summer it's well worth it!

Spinach, mixed greens, or arugula make the best base to this one.  You need something hearty enough to stand behind the contrast of flavors going on but not so strong that it steals the show, read: avoid kale!  I highly suggest choosing a "spicy" meat to balance out the sweet fruit and creamy cheese but prosciutto or bacon are also great.

Ricotta and Peach Salad

Ingredients

• Large handful of spinach
• Nectarine or peach, sliced
• 1/4 c ricotta
• a few slices of prosciutto, sopressata, or cooked bacon crumbles

For the Balsamic

• 2 T balsamic vinegar
• 1 T olive oil
• 2 garlic cloves
• 1/4 onion
• salt and pepper to taste

Combine

1. Toss all the ingredients for the dressing in a blender and process until smooth.
2. Top spinach with ricotta, sliced fruit, and sausage, then toss with balsamic.
3. Enjoy!

Ratatouille

 

Ratatouille is not a dish I grew up eating but at some point I got my heart set on trying this delicious, fresh flavor combination.

Next thing I knew I had spent a few hours comparing endless recipes and finally came up with a basic mix that sounded standard and simple.

Although ratatouille is a very traditional dish, I've experimented with flavors over the years and like mine the best when it includes savory flavors of bay, thyme, and marjoram, in addition to some capers and a splash of white wine.  For this meal I ate it with a quick "risotto" but it is also delicious with a herb-roasted chicken!

Ratatouille with Creamy Rice

Ingredients

For the Ratatouille

• 1 small eggplant
• butter as needed
• 1 sweet onion
• 4 cloves of garlic
• 3 small zucchini
• 1 red pepper
• 3 bay leaves
• 2 t thyme
• 1 t marjoram
• 2 t red pepper flakes
• 2 t salt
• 1 t black pepper
• 1 28-oz can of diced tomatoes, with juice
• 1 T capers
• a splash of white white

For the rice

• 1 c brown rice + 2 c water + 1 T butter + pinch of salt
• 1 large handful of spinach, chopped
• 2 T goat cheese + 1 t horseradish
• salt and pepper to taste

Combine

For the Ratatouille

1. Dice your eggplant, sprinkle generously with salt, and set aside in a large container for 20-30 minutes.
2. While you wait chop up the red pepper, onion, zucchini, and garlic.
3. Juices will have released from the eggplant - drain them off, rinse the salt off the eggplant, then pat dry.
4. In a large pot, heat a few tablespoons of butter over medium heat.  Drop the onion in and saute for 5 minutes until they are starting to turn translucent and yellow.
5. Add the garlic and saute for another 2 minutes.
6. Add the eggplant and saute for 5-7 minutes, until the pieces start turning from white to a golden yellow.
7. Add the red pepper, zucchini, bay leaves, thyme, marjoram, red pepper, salt, black pepper, and white wine if including or more butter if not.  Cook for another 5 minutes until the zucchini and pepper are softened.
8. Add the tomatoes and capers and simmer over low heat for 20 minutes.
9. Add salt and pepper to taste then enjoy over the rice!

For the Rice

1. Rinse the rice then add to 2 cups of boiling water with a pinch of salt and tablespoon of butter.
2. Boil the rice over high heat until the water starts to become level with the rice, then reduce the heat to medium low and continue to simmer, stirring occasionally.
3. Add more water as needed and continue to stir gently.
4. When the water is reduced almost all the way stir in the spinach, horseradish goat cheese, and salt and pepper to taste until spinach is wilted.
5. Remove from heat and enjoy!

Transitioning

Cold weather is coming and there is no better way to get your body winter ready than by eating delicious pasta dinners!

This sauce is quick to make, has a slightly smokey flavor from the paprika, includes spicy harissa to warm you up in the fall and winter months, and includes a hint of balsamic to help ease us out of summer flavors.  If you don't have harissa, it's okay to add some red pepper flakes instead!

Smokey Pasta with Chicken, Tomatoes, and Greens

Ingredients

• 1 c pasta of choice
• 1/2 sweet onion, chopped
• 2 large cloves garlic, finely chopped
• 1/2 lb chicken, sliced into thin strips and lightly oiled, salted, and peppered.
• salt and pepper to taste
• 1 large tomato, diced
• 2 t dried basil or oregano
• 1/2 t smoked paprika
• 2 T balsamic + 1 T tomato paste + 1 T harissa, whisked
• 2 t capers
• 2 large handfuls of arugula
• Olive oil as needed

Optional

• Parmesan to garnish

Combine

1. Fill a pot with salted water and bring to a boil over high heat.  Dump in the pasta and cook accordingly.
2. Heat a few tablespoons of olive oil in a large skillet over medium heat.  When the oil is shiny, add the onion to the pan and saute for 5-7 minutes until softened.
3. Add the garlic and saute for 1 minute until fragrant.
4. Push the veggies to the edges of the pan, add a little more oil, then place the chicken in the center without overlapping the pieces.
5. Once the edges of the chicken start to turn white, flip and cook for another 1-2 minutes.
6. Add in the tomato, basil, paprika, balsamic, tomato paste, harissa, and capers.
7. Stir until the ingredients are well combined and the chicken is cooked through (5-7 minutes).
8. Add the drained pasta and arugula and toss until well coated.
9. Garnish with parmesan and enjoy!

Asian Fusion Salad

Asian Fusion salads have been cropping up all over the place and after having versions in two different restaurants I fell in love and decided it was time to take this recipe home!


The beauty of this salad is the balance of the flavors that can be found through many different combinations.   The sweet, the salty, the citrus - it's amazing!  The basis is a bunch of shredded veggies tossed with something sweet, some nuts, a fusion dressing and a protein.  Adding a light cheese or some sliced avocado is always a good idea and a great way to keep this salad vegetarian.


In this version kale is mellowed with lime juice, sweet carrots and apples, marinated chicken breast, and roasted, salted peanuts, but as suggested above feel free to make any desired substitution: for a sweeter salad try tossing in beets or raisins; if you are nuts for nuts, try using raw almonds or something flavored like spiced pepitas or honey roasted peanuts; if you don't like kale even iceberg lettuce will taste good in this mix.  As long as the dressing is kept in line with the same balance of salty, sweet, and acidic, any combination should be great!

Fusion Salad

Ingredients

• 5 Brussels sprouts, thinly sliced/chopped
• 2 sm carrots, peeled and grated
• 1 sm. apple, chopped into strips
• 4 large leaves kale, washed and chopped
• 1 lime, juiced
• Roasted salted peanuts as desired
• 1/2 t sesame oil

For the chicken

• 1 lb chicken breasts, cleaned
• 2 T olive oil
• salt and pepper
• 1 t red pepper
• 1 T soy sauce
• 1 T apple cider vinegar
• 1 T honey
• 1/4 t garlic powder
• 1 inch ginger, grated

Combine

1. Wash and chop your veggies, place them in a large mixing bowl, toss with the lime juice until covered, then set aside.
2. Trim the chicken, rub with a little oil, and sprinkle with salt and pepper.  Heat 2 tablespoons of olive oil in a large skillet over medium heat then brown the chicken on each side and cook through until internal temperature is 160 degrees.
3. Whisk the red pepper, soy, vinegar, honey, garlic, and ginger. Cut the cooked chicken into slices then toss with the sauce.
4. Top the salad with the chicken and extra sauce.
5. Sprinkle with sesame oil and peanuts and enjoy!

Monday Muffins

When baking I sometimes find myself thinking "how the shit is this going to come together?"

Usually if you're thinking something looks wrong while making a recipe, you are right.   Batter that is too clumpy or too runny is hard to fix but I've come up with a few guidelines that have helped me improve my baking.

First off, make sure you're measuring your flour correctly!  Reading this method from Sally's Baking Addiction completely revolutionized my baking adventures.

Although it's tempting to cut the sugar, cut the oil, add wheat flour - don't change a recipe too much the first time you try it!  Until you know what product you're manipulating, you're better off waiting until the next time you make it.  When that time comes around make sure you compare your adjustments to a recipe that is tried and true.

Know what flavors and textures you like and try to bring them into your baking.  It's the only way to make a recipe your own and you're guaranteed to like the product better - especially if it doesn't come out perfectly the first time you make it!

While making this recipe I kind of broke rule two but stuck hard to rules one and three.

I started with this recipe from Green Kitchen Stories, and compared it to my favorite blueberry muffin recipe to make sure my changes weren't going to be drastically different from a recipe I know works out.

The results were so great that I tried one, immediately ate another, then quickly froze half of the batch so I could make sure some would last for breakfast next week!

Cranberry Cacao Almond Muffins

Dry Ingredients

• 1 c almonds
• 1 c old fashioned oats
• 1/3 c cacao nibs, raw and unsweetened
• 2/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 1 t cinnamon
• 1/2 t salt
• 2 T chia seeds
• 1/2 c cranberries

Wet ingredients

• 3 medium eggs, beaten
• 1/2 c brown sugar
• 5 oz greek yogurt
• 3 oz oil
• 1 t vanilla
• 1/4 c milk

Combine

1. Preheat your oven to 350 degrees and use a towel and a dab of shortening to grease a muffin tin.
2. Drop the almonds, oats, and cacao nibs into your food processor and blend on medium speed for ~3 minutes, until mixture consists of large crumbs.
3. Remove the blade, then whisk in the flour, baking powder, baking soda, cardamom, cinnamon, salt, and chia seeds until evenly combined.  Toss in the cranberries and whisk again making sure the cranberries don't clump.
4. Beat the eggs in a separate bowl.  Whisk in the brown sugar, then gently fold in the yogurt, oil, vanilla, and milk.
5. Fold the wet and dry ingredients together.
6. Drop 1/4 cups of the batter into your muffin tin.
7. Bake for 20 minutes or until cooked through.
8. Enjoy!

On Drinking Green

Things I miss about Massachusetts include this kale smoothie from Woodstar Cafe.

Although it isn't their exact recipe, this version has done a pretty good job holding me over until I finish trying every smoothie cart and juice bar in The City to find my new favorite.

Tropical flavors of banana, mango, and orange bring out the best of kale's health aspects while masking its bitterness.  Greek yogurt adds protein and balances the kick from the fresh ginger.  Sprulina and lemon brighten up the drink while flax grounds it with a little nuttiness.

If you like your smoothies sweet try adding a splash of honey!

Woodstar's Green Smoothie

Ingredients (makes 2)

• 1 1/2 c kale, washed and chopped
• 1 banana, sliced
• 1 mango (or a second banana), peeled and chopped
• 6 oz greek yogurt
• 2 inches ginger, peeled
• 12 oz orange juice
• 2 T flax or chia seeds
• 1-2 T sprulina powder 
• squeeze of lemon

Optional: 1 T honey

Combine

1. Add all ingredients to a blender and process until smooth.
2. Enjoy immediately or refrigerate to enjoy chilled.
3. Stays good in fridge for 3-5 days.

Don't salt, just feta.

Yes, you read that right.

All you crazy people putting salt on your watermelon can stop before you start, all you really need is feta!

It's a classic that not many people know about but now that you're set straight you can move on to eating this ideal end of the summer meal.

The chicken has a mustard-y kick and is a great alternative to the sweet honey-mustard recipes that are too common, the quinoa salad is adjusted from Equinox because watermelon, feta, and basil are the best, and of course no meal would be complete without kale.

Enjoy!

Mustard Chicken with Basil Melon Quinoa + Balsamic Kale

Ingredients

For the Chicken

• 1 lb chicken, thinly sliced
• Olive oil as needed
• 2 t mustard seeds for sprinkling
• 3 t ground mustard seed
• 1 t salt
• 1 t pepper
• 1/2 t crushed red pepper
• 2 t onion, dried
• 2 t garlic, dried
• 1 t oregano or tarragon

For the Quinoa

• 3/4 c quinoa, well washed
• 1 1/2 c water
• 1 T oil
• 2 T basil
• salt
• 2 c watermelon, diced
• 2 T feta
• 1/2 t pepper

For the Kale

• 4 large kale leaves, washed and chopped.
• 1 T oil
• 1-2 T balsamic reduction

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Boil water over high heat, add in the quinoa, oil, basil, and salt, and cook until the water is level with the quinoa.  Reduce to low heat and simmer covered until cooked through.
3. While you wait mix up the spices for the chicken.
4. Trim the chicken and rub it with a little olive oil.
5. Sprinkle both sides of the chicken with whole mustard seed, then sprinkle both sides with the spice mix until well covered.  (Use the back of a spoon to press the spices down if needed.)
6. Bake the chicken for 15-20 minutes or until cooked through.
7. While you wait put the watermelon, feta, and pepper into a large mixing bowl and toss.  Fluff the quinoa with a fork, add to the bowl, and toss until combined.
8. Wash and chop your kale, heat the oil over medium-low heat, then add kale and cook until just wilted.  Toss with the balsamic reduction.
9. Enjoy!

From the Peanut Gallery

Maybe I'm still inspired by the China Through the Looking Glass exhibit I saw this weekend at The Met, but Asian food is seriously the best.

It's also a well known fact that Asian cuisine tastes better when it's hot out and even better still when there is peanut sauce involved.

Although basic, this recipe is the only one I use. It packs in a lot of flavor from the fresh peanut butter base then uses ginger, garlic, and red pepper to deliver a little kick, with just enough soy sauce and vinegar to add some zip.

No judgement to those of you who lick the dish clean after tasting this sauce - it's that good, I promise!

Peanut Sauce

Ingredients

• 1/3 c peanut butter (I use raw)
• 2 T soy sauce
• 3 T unsweetened rice vinegar
• 2 t dried ginger or 1 inch fresh ginger
• 2 t dried garlic or 1 large clove fresh garlic
• 1 T agave
• 1-2 t red pepper flakes
• 1 t sesame oil
• 1/2 lime juiced

Combine

1. Place all ingredients into a food processor and blend on medium-high speed for 2-3 minutes until everything is smooth.
2. If the sauce seems too runny add an extra spoonful of peanut butter and blend again.
3. If the sauce seems to thick add an extra splash of soy and blend again.

Chicken 'n Soba Saute

Ingredients

• 1 inch diameter of soba noodles
• 1 pound chicken, trimmed of fat, cut into tender size strips, lightly oiled and salted.
• 1-2 T vegetable or olive oil
• 1/2 jalapeno, minced
• 1 clove garlic, minced
• 1 carrot, peeled and julienne
• 1/2 red bell pepper, diced
• 1-2 ribs of celery, sliced
• 1 handful snap peas
• 1 lime, juiced

Combine

1. Bring a tall pot of water to a boil, drop in the noodles, and cook according to time on package. Drain the noodles when finished and set aside in a bath of cold water to prevent them from sticking together.
2. Heat a little oil in a pan until it shimmers, add the chicken and brown each side.
3. Toss in the jalapeno and cook for 1-2 minutes.
4. Add in the garlic, red pepper, and carrots and cook for another 1-2 minutes.
5. Add in the celery, snap peas, and lime juice and cook just until the peas look bright.  Then remove from heat.
6. Drain the soba noodles, toss in peanut sauce until well coated and plate.
7. Top with veggies and enjoy!

Gazpacho and BLCT

Sometimes it's okay to be a super lazy "cook".

 Aka it's totally alright to eat sandwiches for dinner, especially when it's a thousand degrees in your apartment and especially if the sandwich is a B.L.T. paired with a side of fresh gazpacho like this!

( Bonus points to those of you who also add cheese to your B.L.T.s. )

This summer I was reintroduced to how amazing B.L.T.s and gazpacho are and craved the two together for a lazy, sweaty, summer dinner.

Although my first sandwich used pork bacon, sharp cheddar, and actual lettuce I work with what I have and substituted fresh mozzarella, turkey bacon, and a handful of baby greens on slices of fresh spelt bread.

The first gazpacho recipe I ever tried was from my mom, but had to pull from memory after losing the recipe card - and yes I totally still write my recipes on index cards!

Luckily gazpacho is one of those soups you can literally throw any summer veggie into.  Tomatoes, peppers, onion, and cucumbers usually make up the base.  Feel free to use fresh tomatoes or canned ones in their juices, any color peppers, and more or less jalapenos for spice factor.  Toss everything into your Ninja and voila, dinner is ready!

Gazpacho

Ingredients (large batch)

• 3 cups diced tomatoes
• 1 green pepper
• 1 red pepper
• 3/4 sweet or vidalia onion
• 3/4 seedless cucumber
• 2 tomatillos
• 4 cloves garlic
• 1 jalapeno, de-seeded
• 2 T white vinegar
• 4 T balsamic vinegar
• 1 T worcestorshire sauce
• Salt and pepper to taste

Combine

1. Wash and chop your veggies.
2. Put everything into a food processor or high speed blender and blend on high speed until smooth.
3. Enjoy!

B.L.C.T.

Ingredients (serves 1)

• 2 slices bread
• 2 oz mozzarella
• 3 slices bacon, cooked
• 3 slices tomato
• greens of choice
• mayo, as desired

Combine

1. Toast your bread then spread with mayo if using.
2. Lay the cheese, bacon, tomato, and greens on one slice of bread.
3. Top with the other slice of bread and cut in half, diagonally of course.
4. Enjoy!