Ingredient: garlic

Old Friends (Cookbooks)

I am in a purging mood! We recently did some remodel work on our house. You know how that goes and how much packing and unpacking I was doing, almost, every day. It was a good opportunity to get rid or donate “stuff” we weren’t really using anymore.

A good friend pointed out to me that I have cookbooks, literally, in every room in my house. Some of you might put the old People Magazine in the bathroom, for light reading, I put cookbooks! So, when this same friend suggested I make a library of cookbooks, in my office, I was all in. Of course, that meant hours of deciding which would stay and which would go. It also meant getting reacquainted with some of my older “friends” and saying goodbye to the friends you didn’t really keep in touch with.

My new library!

So, my task began. The first things that went were the cookbooks, put together by my kids elementary or pre-schools. I asked myself were there any recipes in them that I couldn’t just pick up the phone and ask for if I really wanted them. I did go through those books just to make sure. The next group to go were the “souvenir” books. I bought cookbooks at restaurants as I traveled across the country and some were really good. Others, I bought because I loved the meal and really believed I would recreate it at home. Well, not so much. And so, the purging project went.

I finally had whittled it down to one pile of books that I really wanted to go through and spend some time with. I’m so glad I did. There were some great finds. One of the books I saved is “Raising the Salad Bar”, by  Catherine Walthers. I initially bought this book in 2010, after a friend used it more than once, during my week-long visit to her summer home. I admit I was skeptical when I heard it was a salad cookbook, but each salad was more memorable than the last.

Thumbing through this book was like reminiscing with an old friend.  The pictures were beautiful, and the recipes reminded me of a glorious summer on Cape Cod. I love the way Catherine has organized the recipes so that the reader learns to think about salads more openly. Each salad has a dressing attached that brilliantly balances the fat and acid with your fresh greens and grains. Additionally, she has a whole section on dressings.

It has been so hot here in L.A. that I made the Couscous Salad with Lemon-Soaked Grilled Chicken for dinner, last week.  It was perfect! Fresh and lemony with just the right amount of smoky grill flavor. My family loves lemon but with a little sweeter undertone than this recipe originally gave. I added a little brown sugar to the “marinade”. I also added a little bit of chopped mint at the end to add some brightness. And by the way, go for the asiago cheese. It has a similar flavor profile to Parmigiano but with an added smokiness.

I hope you enjoy this recipe and it reminds you to spend some time with old friends and even the new treasures.

Couscous Salad with Lemon-Soaked Grilled Chicken
Print Recipe
Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course
Servings
6 main course
Couscous Salad with Lemon-Soaked Grilled Chicken
Print Recipe
Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course
Servings
6 main course
Ingredients
Chicken
Couscous
Servings: main course
Instructions
Chicken
  1. In a large bowl (I use Ziploc bags) toss chicken with garlic, salt, pepper, parsley, lemon juice and reserved rinds.
  2. Let marinade for at least 2 hours in refrigerator, When ready to use remove from marinade and discard marinade and rinds.
  3. Preheat grill to high heat. Grill chicken for 7 minutes first side. Remember to not move chicken to get a nice caramelized crust. Turn chicken over and cook for 5 more minutes.
Couscous
  1. Cook couscous in chicken broth according to package instructions. Test a little early. You want the couscous to be al dente. Remove from heat and drain. Leave some of the liquid (broth) in the pan and immediately add onions. Cook onions until translucent, about 5 minutes. Add spinach to pan and toss, lightly, over heat. Add olive oil and toss together. Occasionally toss couscous to cool.
  2. When couscous is cooler, add garlic, parsley, lemon juice and pepper. Taste and adjust seasoning. Add salt if needed.
  3. To serve, plate spinach then couscous and top with chicken. Sprinkle asiago cheese over top and a sprinkling of more fresh parsley. Garnish with sliced lemons or lemon zest.
Powered byWP Ultimate Recipe

Stuffed Portobello Mushrooms

Super Bowl is almost here. Now that the teams have been chosen (Patriots & Eagles) those of us that plan the parties are working on our menus.  Even I am thinking of recipes, as a guest. This year I am on a roll with healthy eating and my 10K-a-day walking. So, the thought of going to what turns out to be Thanksgiving in February is daunting.

Seriously, cheese dips, huge sub sandwiches, chili and desserts galore. All of this is before we even discuss all the alcohol.

This year I am already planning. I love stuffed mushrooms. The buttery breadcrumbs, the wonderful spices, and cheese! Yep, I’m going down the food rabbit hole again. But I have a great recipe that indulges the quest for flavor and cheese without spoiling your healthy eating plan. The trick is to get lots of flavor in without lots of fat or salt. I admit it is “carb-heavy” but they are good carbs; brown rice, cashews, dried apricots and lots of fresh herbs.

There’s a couple of really great things about this recipe. I made them for demo purposes I used large Portobello mushrooms. For the big game, use the “baby bellos”. That way you have bite-sized options. While the recipe calls for “seeds”, you can use any crunch factor. I actually used cashews. Again, the recipe calls for cranberries, but I used dried apricots. For the herbs, you can use whatever you have on hand or get creative in the store. Remember if it smells good together it will probably taste good together. I love to combine Tarragon, Thyme and a little Mint. It’s such a fresh flavor.

I think of this kind of recipe as a canvas. It’s great for changing ingredients or adding ingredients. The best part is the “stuffing” is so good you can make it as a side dish on its own. Just remember to adjust your seasoning like salt & pepper and especially your herbs.

Make lots because these will go fast. The big he-man may hesitate and look for pizza or chili, but once he’s had one of these he will want the whole tray!

Enjoy and as always, send me back pics of your variations. I love to hear from you.

Stuffed Portobello Mushrooms
Print Recipe
Stuffed Portobello Mushrooms
Print Recipe
Ingredients
Main stuffing mix
Tahini Sour Cream Sauce
Servings:
Instructions
  1. Preheat oven to 375° and line a baking sheet with parchment paper.
  2. Lightly brush mushrooms with olive oil. Season, inside and out with salt & pepper. Place open face on baking sheet.
  3. Heat a little of the olive oil in a medium saute pan. Add onion and garlic and saute until really fragrant, but not caramelized.
  4. Place cooked rice in a large bowl and mix in onion/garlic mixture, seeds, dried fruit and herbs. Season with more salt and pepper.
  5. In a separate small bowl, mix together tahini, lemon juice and water (if needed). Stir into rice mixture.
  6. Adjust seasonings and mound into each mushroom cap.
  7. Bake for 10-15 minutes, until cooked through.
  8. Take out of oven and srpinkle evenly with shredded cheese and sesame seeds.
  9. Return to oven for 5 minutes, until cheese is melted.
Sauce
  1. Mix together Tahini, lemon juice, sour cream, garlice powder, salt & pepper, until smooth. Use water to thin out, if necessary.
  2. Drizzle sauce over hot mushrooms and serve immediately. Serve extra sauce along side.
Powered byWP Ultimate Recipe

Change it Up Piccata!

I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.

Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.

In this recipe, I chose to use walnuts, but you can really use any nut.  I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life.  You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.

Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.

Enjoy!

Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Start by heating your pan on high heat with no oil in it.
  2. Pound chicken so that they are evenly thin (about 1/2"). Season with salt & pepper
  3. Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
  4. Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
  5. Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
  6. Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren't careful.
  7. Juice one of the lemons and slice the other for garnish.
  8. Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
  9. Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn't burning.
  10. The sauce should begin to bubble and thicken within 2-3 minutes.
  11. Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
Powered byWP Ultimate Recipe

Charred Cauliflower with Picada Sauce

Picada is like a pesto. Made with chocolate and almonds it is lovely on the palate!

Charred Cauliflower with Picada Sauce
Print Recipe
Charred Cauliflower with Picada Sauce
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat oven broiler to high
  2. Toss florets with 2 T. olive oil, salt and pepper in a bowl Arrange in a single layer on a baking sheet. Broil, turning once, half way through, until charred and tender, about 15 minutes.
  3. Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.
  4. Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil. Toss with cauliflower while it is still hot. Garnish and serve immediately.
Powered byWP Ultimate Recipe

Super Bowl Clam Chowder

This year’s Superbowl is a big deal! It is the 50th annual game. It is being played at Levi’s Stadium, a completely state of the art facility, opened in July 2014. And the Carolina Panthers are making only their second appearance in franchise history!

Levi’s Stadium is touted as being ground breaking with their green technology and sustainability. They are known for their green roof, solar panels and utilizing recycled water for irrigation and public restroom use. The contrast of this modern facility against the backdrop of San Francisco’s historical Fisherman’s Wharf is unique and awe inspiring.

Fisherman’s Wharf was founded by the influx of immigrants that came to the San Francisco area during the gold rush. And quickly became known for its Dungeness crab and clam chowder. The Sourdough bread phenomena started when French bakers bit into their traditional recipes and found that they had gone “sour”. Eventually, it was discovered that a specific strain of bacteria formed because of the moisture in the air in San Francisco, but the bread and flavor was so synonymous with the city that it endured!

IMG_5055

California and the rest of the country promise to be under cold weather conditions on Superbowl Sunday. Clam chowder is a perfect warming food for your party. Here is an easy and lower calorie recipe. You can get fancy and serve in hollowed out bread bowls or just in a pot on the stove.

"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
Ingredients
Servings: cups
Instructions
  1. Cook the bacon in a large soup pot, over medium-high heat, until crispy. Remove to paper towel to drain.
  2. Turn heat down, to medium low, and stir in onion, celery, salt thyme and garlic. Cook until tender, about 4 minutes.
  3. Add liquid from clams, potatoes, bottled clam juice and bay leaf. Bring to a boil and then simmer for 15 minutes. Remove bay leaf.
  4. Combine milk and flour. Whisk into pot and bring back to a boil. Cook 12 minutes, stirring frequently, to prevent burning.
  5. Add clams and cook 2 more minutes.
  6. Serve hot with crumbled bacon on top. For fun serve in hollow out bread bowls.
Powered byWP Ultimate Recipe

Judge Not, Lest You Be Judged

My daughter had mononucleosis the last two weeks of the school year.  This certainly caused a lot of stress in our home.  I spent quite a lot of time on the phone with teachers and counselors trying to get extensions, exceptions and retakes arranged.  As a result, I was given the unique task of videotaping my daughter’s culinary I final.  You may think, “How fun!”, but it was harder than I thought it would be.

I have taught both my daughters to cook, but not in a formal, culinary, way.  It was always, watching me cook, or making some “family” recipe or something special. I have never approached teaching my daughters to cook  from an instructor perspective, but now I was being asked to watch another teachers work.  It was eye opening to say the least.

I do not want to admonish the teacher, at all.  I have never taught 40 kids at one time. Nor do I ever want to. I spent the hour of videotaping, biting  my tongue.  I wanted to rescue her from mistakes.  I held my breath, terrified that she would cut her finger off, as she moved the knife towards her, rather than away.  Did she wash her hands as often as she should have? Did she change cutting boards? Is that dice bite sized? It was daunting!

#2

By the end of this week, she had received her grade and ended the year with an B in the class (good thing!) and a high B on the final.  It just goes to show that, as parents, we are much harder on our kids.  I am proud of the work my daughter did.

The recipe she cooked was for Bengali Chicken Curry with Rice.  This project was originally assigned as a group project.  Since my daughter wasn’t in class, the recipe was written without her.  When I tasted the recipe, I thought it was good, but could use a little refinement. The photo is of the original recipe, then I offer my changes.  Happy cooking and remember to practice your knife skills!

IMG_3514

Untitled

 

Bengali Chicken Curry with Rice
Print Recipe
This recipe comes from West Bengal and is a colorful and flavorful one pot meal. Be sure to dice all your vegetables to the same bite size. It will make it easier for your diners to enjoy a perfect biteful!
Servings
2 dinner entrees
Servings
2 dinner entrees
Bengali Chicken Curry with Rice
Print Recipe
This recipe comes from West Bengal and is a colorful and flavorful one pot meal. Be sure to dice all your vegetables to the same bite size. It will make it easier for your diners to enjoy a perfect biteful!
Servings
2 dinner entrees
Servings
2 dinner entrees
Ingredients
Servings: dinner entrees
Instructions
  1. Heat the oil in a large skillet, over a medium high heat; add the onions and bell pepper. Cook until translucent, stirring often, about 5 minutes.
  2. Add the garlic and ginger and continue stirring. Reduce heat to medium flame and add tomatoes. Stir and cook until tomatoes are soft, about 5 minutes.
  3. Season with cayenne, curry, garam masala, turmeric and cumin. Stir in reserved tomato juices.
  4. Add the chicken, potates, and stock; Simmer and stir occasionally until potatoes are tender and chicken is no longer pink, about 20 minutes.
  5. Spoon Chicken mixture over cooked rice and garnish with cilantro.
  6. Serve Hot
Recipe Notes

There should be plenty of juices that have thickened from the potatoes.

Powered byWP Ultimate Recipe
%d bloggers like this: