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!