Spiced Grilled Chicken with Couscous

Tomatoes are everywhere right now and the last of my basil is also sitting in pots on my deck begging to be picked and used before the cold weather sends my plants to basil heaven. 

Anyone who knows me personally also knows that I am a huge chicken fan.  I love how versatile it is; you can fry it, you can roast it, bake it, make soup with it, but best of all - you can grill it!

This easy recipe adds a little spicy kick to grilled chicken.  Add steamed vegetables to the couscous for an extra healthy addition.

Spice Grilled Chicken with Couscous

• 2 boneless, skinless chicken halves
• 1 tsp paprika
• 2 tsp ground cumin
• 1 cup chicken broth
• 3/4 cup couscous
• 3/4 pound cherry tomatoes, halved
• 1/2 cup torn basil
• 1/2 tsp grated lemon zest
• 2 T fresh lemon juice
• 1 T olive oil
• Kosher salt
• Freshly ground black pepper

Heat grill to medium high.

Using a meat mallet or rolling pin, pound chicken until about 1/2" thick.  Season with paprika, cumin, 1/2 tsp salt and 1/4 tsp pepper.  Grill about 3 minutes per side, until internal temperature reaches 150 degrees.  Transfer to a plate and tent with foil for 8-10 minutes.

Meanwhile, bring broth to a boil and add couscous.  Remove from heat and cover for 5 minutes.  Stir in lemon zest and juice, 2 T of olive oil, 1/2 tsp salt and 1/4 tsp pepper.  Spoon to bottom of serving dish, scatter tomatoes and basil on top.

Slice chicken into 1/4" slices and arrange on top of couscous.
Enjoy!

Meatless Monday - Butternut Squash, Spinach, and Mushroom Lasagna

I recently had my neighbors Jody and George over for dinner to celebrate Jody's birthday.  Since the only night we were able to get together was a Monday evening, I wanted to come up with a satisfying meal for company.  This lasagna was so delicious, my guests didn't miss the meat one bit!

  Butternut Squash, Spinach and Mushroom Lasagna

• 9 precooked lasagna noodles (I wouldn't use the no-bake kind here)

Béchamel:

• 2/3 cup all-purpose flour
• 6 cups fat-free milk 
• 1/2 cup finely chopped onion 
• 1/4 cup chopped fresh sage 
• 1/2 teaspoon sea salt 
• 1 bay leaf

Filling:

• 2 1/2 cups finely chopped onion
• 3 garlic cloves, minced
• 1 8-oz bag of fresh spinach
• 1 lb. porcini mushrooms,
• 1 medium butternut squash, diced into 1" cubes
• 1 cup shredded Gruyère cheese
• 3/4 cup grated fresh Parmesan cheese

• Kosher salt
• White pepper
• Olive oil
• Cooking spray

Preheat oven to 450°.

Combine 1 & 1/2 teaspoons oil, 1/2 teaspoon salt, 1/4 tsp. pepper, mushroom, and butternut squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes.

To prepare béchamel, place flour in a Dutch oven and gradually whisk in milk. Add 1/2 cup onion, sage, 1/2 teaspoon salt, 1/4 tsp. white pepper and bay leaf. Bring the mixture to a boil.  Cook 1 minute or until thick.   Set aside.

Heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add approximately 2 & 1/2 cups onion and garlic; sauté for 3 minutes. Add 1/2 tsp salt, 1/3 tsp pepper and spinach; sauté 2 minutes or until spinach wilts.  Set aside.

Combine cheeses in a small bowl and set aside.

Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel.  Top with half of squash mixture, half of the spinach mixture, 1 & 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles,  remaining spinach mixture, remaining squash, 1 & 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles and spread remaining béchamel over noodles and sprinkle with remaining cheese.

Cover with foil and bake for 20 minutes.  Remove foil and bake for 10 minutes longer.  Let stand for 10 minutes before serving.

Enjoy!

  

Teryaki Chicken Meatballs

Now and then, I like to try something a little different than the norm.  I'm also on a healthy kick, so substituting chicken or turkey for red meat where I can is always a bonus.  I came up with these Asian-inspired chicken meatballs, which are surprisingly moist and packed full of flavor!

Teryaki Chicken Meatballs

For the meatballs:

• 1 lb. ground chicken
• 1 egg
• 1/2 cup plain dry breadcrumbs
• 2 T lite soy sauce
• 2 T rice wine vinegar
• 1 T sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 6 scallions, whie and light green parts, chopped
• 1/2 of a carrot, diced
• 2 T canola oil

For the sauce:

• 1 c chicken stock
• 3 T soy sauce
• 3 T rice wine vinegar
• 1 T sesame oil
• 1 T sugar

In a large bowl, combine all meatball ingredients.  Shape mixture into 1" balls and place on a cookie sheet lined with parchment or wax paper.

Heat the oil in a large skillet over medium-high heat.  Add meatballs and brown on all sides, about 6-8 minutes.  Remove and set aside.

Meanwhile, combine the sauce ingredients.  Add to the skillet after removing the meatballs and bring to a  boil.  Reduce heat, return the meatballs to the pan, and simmer for about 8-10 more minutes, until sauce has reduced by half.

Serve over rice, and enjoy!

I served this with a side of steamed edamame for a well-rounded, healthy meal.

Meatless Monday - Tomato Flatbread

Tomato plants across my neighborhood are producing so much fruit that you can often see the bright red produce exchanging hands; "I have so many tomatoes, I don't know what to do with them!"  Pots of herbs are also sprouting fragrant leafs, waiting to be brought into the kitchen to add brightness to dishes.

Here is a delicious meatless meal that can help you use some of them up.  The dough is so moist and delicious, you'd think an Italian chef prepared it himself.

Flatbread with Summer Tomatoes

For the dough:

• 1 package of dry instant yeast
• 3/4 cup warm water
• 2 & 1/2 cup all-purpose flour
• 1 & 1/4 tsp salt
• 1/2 tsp black pepper
• 2 T olive oil

For the rest:

• 2 large or 3 medium tomatoes, sliced in thing slices
• 4 oz. fresh mozarella or goat cheese
• 2 T chopped fresh herbs, such as chives and parsley
• Handful of fresh basil

To make the dough: Dissolve the yeast in the water and sit for 5 minutes.  Sift in flour, salt and pepper and stir with a wooden spoon until just combined.  Add the oil, knead for a bit in the bowl, then turn out to a floured surface.  Knead until a soft dough forms.

Line a large glass bowl with olive oil.  Add dough ball and cover with a warm, damp kitchen towel.  Let rise 1 hour, or until doubled in size.  Punch dough down, and let rise, covered, an additional hour.

Roll dough out to approximately 15x10 inches.  Slide onto a cookie sheet, cover again with damp towel, and let rise for one hour.

Preheat oven to 375 degrees.

Arrange tomato slices on a stack of paper towels.  Sprinkle with salt and place a few more paper towels on top.  Lightly press down to remove excess juices. 

Arrange tomato slices over dough and top evenly with cheese.  Bake for 25-30 minutes, until lightly browned at the edges.  Remove from oven and let cool for 5 minutes.  Sprinkle with herbs, arrange basil, and crack additional black pepper on top, if desired.

Slice, and enjoy!

Peach Chutney

Rounding out a shipment of local produce, I had a bunch of peaches that were reaching past-prime status.  I hate... absolutely detest.. wasting food, so I came up with a plan to utitlize the over-ripened fruit.

With my Ball jar kit in tow, I set out to make a delicious chutney that would be an excellent addition to chicken, pork, or even atop cheese and crackers.

Peach Chutney

• 6 ripe peaches
• 1 red onion, finely chopped
• 1/2 cup brown sugar
• 1/2 cup white wine vinegar
• 3 T fresh ginger, minced
• 1/2 tsp salt
• 1 jalepeno pepper, minced
• 1/2 cup fresh Italian parsley
• 2 T fresh lime juice

Bring first 6 ingredients to a boil in a small saucepan.  Reduce heat so low, cover and simmer for 45 minutes.

Stir in jalepeno and cover again.  Simmer for an additional 5 minutes.

Remove from heat.  Stir in parsley & lime juice and cool to room temperature before serving.

Enjoy!

Roasted Acorn Squash

Acorn squash is one of those easy-yet-elegant side dishes that is just so good, you think you should be punished for eating it with dinner rather than a dessert.  This winter squash is just beginning to appear on local farmstands and I am happy to welcome it here!

 

Try this method for a simple yet satisfying accompaniment to your next meal.  It is so effortless that with a small head start, you could add this to any weeknight meal for a special touch.

 

  

Roasted Acorn Squash

• 1 acorn squash
• 1 & 1/2 T butter
• 2-3 T brown sugar
• 2 T chopped walnuts

 

Preheat oven to 400 degrees.

Cut acorn squash in half lengthwise and scoop out seeds, making little bowls.  Place the bowls in a baking dish.

Divide butter in each "bowl" and top with brown sugar.  Add walnuts and roast in center rack of oven for 40-50 minutes.  Don't be afraid, it is hard to overcook this squash!

That's all!  I told you it was easy ;)

 

 

 

Meatless Monday - Roasted Cauliflower Gratin

I am growing terribly upset that summer is almost over.  Though it is still quite hot outdoors, summer vegetables are less abundant.  I love fall veggies but there is nothing quite as bright and ethereal as those produced in June or July.

Making my way through a recent delivery of local, farm-fresh veggies, I pondered what to do with a head of Cauliflower.  A self-proclaimed Gruyere maniac, I thought there would be no better dish suited for this delectable white vegetable.

Roasted Cauliflower Gratin

• 1 medium (about 2 lb.) head cauliflower trimmed and cut into florets
• 2 tsp butter
• 1/3 cup panko breadcrumbs
• /2 cup shredded Gruyere cheese, divided
• 2 T finely chopped chives
• 1 T canola oil
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 3 T all-purpose flour
• 2 cups fat milk
• 1 pinch of nutmeg
• 3 T chopped fresh flat-leaf parsley
• Kosher salt and white pepper

Preheat oven to 400°.

Coat a 2-quart baking dish with cooking spray and add florets.  Season with salt and white pepper, toss to distribute.  Bake for 30 minutes, remove from oven and set aside.

Preheat oven to broil.

Melt butter in a saucepan over medium heat, then remove from heat. Stir in the breadcrumbs. Stir in 1/4 cup of the cheese and all of the chives.

Heat canola oil in a medium saucepan over medium-high heat.  Add onion to pan; saute 4 minutes or until almost tender.

Add garlic and cook for 1 minute.  Add flour and stir over heat for a minute to get rid of the raw flour taste.  Gradually whisk in the milk and bring to a boil.  Cook, stirring constantly, until milk has thickened, 3 or 4 minutes. 

Remove from heat and stir in remaining 1/4 cup cheese, parsley, nutmeg, 1/4 tsp of salt and a large pinch of white pepper. Pour milk mixture over cauliflower mixture and top with the cheese mixture.  Broil 3 minutes or until golden brown and thoroughly heated.

Stay tuned for a recipe for another late-summer produce gem appearing in markets across the regions... acorn squash!

Rice Pudding

Rice pudding reminds me of my childhood, my mom always has a container of Kozy Shack rice pudding in the fridge.  We would serve up a bowl, sprinkle with cinnamon & sugar, and enjoy this unique treat.

This recipe is a very easy & quick way to enjoy this time-honored dessert.

Rice Pudding

• 1/2 cup Arborio rice
• 1/2 cup milk
• 1/3 cup sugar
• 1 vanilla bean
• pinch of salt
• Cinnamon

In a small pot, add the rice and cover with water.  Cook on medium heat to bring to a slow boil.  Once water is boiling, cook for 5 minutes.  Drain in a colander and set aside.

Preheat oven to 375 degrees.

In the same pot, add milk and bring to a boil.  Remove from heat, add sugar and vanilla bean, and cover for 20 minutes.  After 20 minutes, remove the vanilla bean and scrape the little seeds out with a sharp knife.  Add the seeds to the milk and stir in the pinch of salt.

Add the rice to the milk and bring to a boil.  Empty all contents into an 8x8 baking dish. 

Bake for 20 minutes, until think and bubbly.

Sprinkle with cinnamon and serve warm.

Enjoy!

Marinated Grilled Steak

Grilling a steak isn't that hard, but I often wonder how restaurants achieve such a tender, juicy cut of meat.  The trick: marinating.  Not only does marinating your meats supply a wonderful tenderness, but it also infuses your meat with an extra POW of flavor. 

Marinating requires a bit of forethought.  You want to marinate anything for an absolute minimum for 1 hour, up to 24 hours.  My fiances father even told me he sometimes marinates his steaks for 3 days!  A simple marinade is just dumping a bottle of good Italian dressing over your cuts of chicken or beef and leave it to bathe in the fridge for several hours.  Marinating with lime or lemon juice and olive oil is a good idea, too.  When marinating with citrus, be careful not to leave it for longer than an hour.  The acid in the juice actually begins to cook the meat!

This is a wonderful recipe for marinating strip steaks, or any other fine cut of grilling meat.

Marinated Strip Steaks

• 2 strip steaks (about 16 oz. each)
• 1 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
• 3 T olive oil
• 1 bottle of dark beer
• 1/4 cup fresh lime juice
• 1 jalapeno pepper, seeds & ribs removed and finely diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 cup of chopped fresh parsley or cilantro

Season both sides of steaks with salt and pepper, then brush with olive oil.  Place in a dish, just large enough to fit the steaks. 

In a medium bowl, combine beer, lime juice, jalapeno, onion, garlic, and parsley or cilantro to make the marinade.  Pour over the steaks, cover, and marinate for 2-6 hours.  The longer you marinate, the more flavorful and tender your meat will be.

Heat grill to direct, high heat.  Remove steaks from marinade, pat dry with paper towels, and season with more salt and pepper.  To grill steaks to medium-rare (in my opinion, the best way to get the most flavorful steak) for 4-6 minutes per side.

Transfer plate to a platter and cover loosely with foil, let rest for 5-10 minutes.

Serve and enjoy.  No need for steak sauce here!!

Food News: A Great Article on the Meat Free movement!

NPR recently ran a story on the history of Meatless Monday and how people everywhere are trying to spread the word.  Read the article here.