Wednesday, February 15, 2017

Sheet Pan Roasted Chicken

  If Ari agreed, we'd be eating chicken every night for dinner. I love chicken roasted, baked, broiled, barbecued and poached. This technique of pan roasting chicken before baking it in the oven adds a tremendous amount of flavor to the chicken; It will also add lots of chicken flavor to the rest of the dish, and will keep the chicken juicy without having to over bake it in the oven. 
Ingredients
2 cups chopped Kabucha squash
2 cups grape tomatoes, halved
1 large red onion, thinly sliced
1/3 cup garlic cloves
1 bunch cilantro, medium chopped
1 tsp turmeric
1/2 tsp nutmeg
1 tsp kosher salt
1 tsp coarse black pepper
8 pieces chicken thighs 
2 tbsp extra virgin olive oil 

Directions: Preheat oven to 425°. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side. Meanwhile, on a baking sheet toss the squash, tomatoes, onion, garlic, half of the cilantro, turmeric, nutmeg, salt, pepper, and remaining oil. Lay vegetables evenly. Once chicken is browned nestle pieces over the vegetables. Pour over chicken drippings from pan. Bake chicken on the middle rack of the oven for 40 minutes until vegetables are cooked through and chicken is soft and golden.


yields: 4 servings


Tuesday, February 14, 2017

Flatbreads

 These flatbreads are easy to make, and since there is a use of similar ingredients in all three variations, you'll be able to keep all ingredients on the counter and make these beauties in no time. There are few cooking steps- however if you do not have the time to make a homemade dough, I'd recommend buying a whole wheat dough or already made lavash and following the rest of the steps. These are so beautiful, tasty, and healthy, making them a perfect appetizer for a lunch or dinner party. 
Flatbreads
1 tsp honey
1 1/2 cups warm water
1 tbsp active dry yeast
1 tbsp extra virgin olive oil
1 tsp kosher salt
3 1/2 cups whole wheat flour

Directions: In a large bowl dissolve honey in warm water. Sprinkle yeast into water, and let stand for 10 minutes until foaming. Stir the olive oil and salt into yeast mixture, then slowly mix in the flour. Once the dough starts to form, knead on a floured surface until it becomes smooth- about 7 minutes. Place dough in an oiled bowl, cover with a thin towel, and let it rise for about 1 hour (it will double in size). Take a full size baking sheet, line with parchment paper (about 26 x 18 inch) and roll out dough until it meets all four corners in a thin even layer. Preheat oven to 425°. Bake dough for 16 minutes- 20 minutes until it is crisp. Once flatbread has cooled, cut flatbreads into rectangles using a pizza cutter.

yields: 18 flatbread toasts

Pesto & Mushroom
1 cup basil
1 cup parsley
1/2 cup toasted pinenuts
3 cloves garlic cloves, crushed
1 tsp kosher salt
1 tsp coarse black pepper
1/3 cup olive oil
2 cups shiitake mushrooms
2 tbsp truffle oil
1/3 cup pea shoots, chopped
chili flakes for garnish
2 tbsp toasted pinenuts crushed

Directions: In a small processor pulse the basil, parsley, pine nuts, garlic, salt and pepper until smooth. Stir in olive oil after. on a small baking sheet toss mushrooms with truffle oil and a sprinkle of kosher salt and black pepper. Bake on middle rack of oven on 425°,  until mushrooms begin to crisp about 10-15 minutes. Spread flatbreads with pesto, top with pea shoots, mushrooms, crushed pine nuts and chili flakes. 

Pumpkin Hummus & Pepper
 2 tbsp lemon juice
1/4 cup tahini paste
2 garlic cloves, crushed 
1 tsp kosher salt 
1 can garbanzo beans 
2 tsp olive oil
1 cup pumpkin puree 
1 tsp cumin
1 tsp hot paprika
1 cup mini sweet peppers, roasted
1 jalapeno
1/2 bunch of cilantro

Directions: In a fitted bowl of a processor, pulse together the lemon juice, tahini, garlic, salt, beans, oil, pumpkin puree, cumin and paprika. Pulse until mixture is smooth. Finely chop jalapeno and cilantro together. Spread flatbreads with hummus, top with sliced roasted sweet peppers, and sprinkle with jalapeno-cilantro mixture. 

Tahini & Sun-dried Tomatoes
1/2 cup tahini paste
3 tbsp lemon juice
1 tsp kosher salt 
1/4 cup warm water
1 cup sun-dried tomatoes in oil, medium chopped
2 tbsp pesto (from above recipe)

Directions: Whisk together tahini paste, lemon juice, kosher salt, and warm water until completely combined into smooth tahini mixture. Spread over flatbreads and top with sun-dried tomatoes in oil, and small sprinkles of pesto (from recipe above).

Monday, February 13, 2017

Greenest Frittata

   Snow days are still so exciting for me!! I love feeling like a kid again, recreating memories of hot cocoa on snow days, and watching Home Alone and Mrs. Doubtfire on repeat. Something new: This green frittata, packed with leeks, scallions, spinach, chives, parsley, fresh peas, and mushrooms! It's soo good I feel like it'll also have to be one of our new snow day traditions.
Ingredients 
1 large leek, halved and medium chopped
2 cups fresh spinach
1 cup small chopped scallion
1/2 cup chopped chives
1/3 cup fresh parsley, small chopped 
1 cup fresh peas
1 cup mushrooms, thinly sliced
1 tbsp extra virgin olive oil
6 large eggs
1/2 cup shredded cheddar
1/4 cup whole milk 
1 tsp kosher salt 
1 tsp coarse black pepper
1 tsp chili flakes

Directions
Preheat oven to 400°. Over a medium high flame add the leeks, spinach, scallions, chives, parsley, peas, mushrooms, and olive oil to a large cast iron skillet. gently stir the vegetables and sprinkle with kosher salt and pepper. Continue cooking vegetables letting them sweat. In a large bowl whisk together the eggs, cheddar, milk, salt, pepper, and chili flakes. pour over vegetables and let sides of pan slowly cook, about 1 to 2 minutes. Move pan to middle rack of oven and continue cooking for 12 minutes until sides and middle of frittata are firm. Serve hot, and garnish with chili flakes, scallions, and parsley.
Yields: 4 servings 

Tuesday, January 24, 2017

Mini Basil Burger Sliders

   Tender and juicy, these are the most satisfying sliders. The basil adds freshness to the rich meaty flavor, and compliments the sweet caramelized onions perfectly. Make these for dinner, or as a party appetizer- either way, your guests/family will be the happiest. 
Onion ingredients
2 large onions
1 tbsp vegetable oil
1/4 cup brown sugar
1 tsp kosher salt

Burger ingredients
1lb ground beef
2 tsp coriander
1 tsp cumin
1 tsp kosher salt
2 tsp coarse black pepper
1 tbsp dried parsley
1 tsp chili flakes
1 large egg
1/4 cup water

Aioli ingredients
2 garlic cloves, minced
1/2 cup mayonnaise
2 tbsp olive oil
1 tsp kosher salt
1 tbsp lemon juice 

8 slider buns
1 cup fresh basil
fresh greens


Directions
1. Make the onions: Heat oil in a medium skillet over medium-high heat. Add onions, brown sugar, and salt, and cook, stirring occasionally, until soft about 8-10 minutes. Reduce heat to medium-low and continue cooking, until nicely browned and caramelized, about 30 minutes more. 

2. Make the burgers: In a large bowl add the ground beef, water, coriander, cumin, salt, pepper, parsley, chili flakes, and egg. mix until ingredients are completely combine. Form into 8 one-inch-thick patties. Heat a grill pan, or non stick skillet to medium-high heat. Grill patties for 4 minutes per side for medium rare.

3. Assembly: In a small bowl whisk garlic, salt, mayonnaise, oil and lemon juice until smooth. Spread aioli on bottom side of slider bun. top with onions, burger, and a few leaves of fresh basil and greens. Close slider and skewer. 

yields: 8 sliders

Thursday, January 19, 2017

Miso Soup with Spicy Chicken Dumplings

  This soup feels so cleansing and filling at the same time. I love making miso broth because it is SO easy, and a good way to start a meal. Miso is fermented soy/barley/rice which makes it a probiotic; it helps with intestinal disorders, and has been linked to lowering risks of cancer. A bowl of this a day will surely keep the doctor away! 

Ingredients
4 cups water
4 tbsp red or white miso paste
1/2 cup chopped green onions
2 tbsp rice vinegar
2 tbsp soy sauce
4 baby bok choy 
1 package udon noodles, cooked according to package
1 jalapeno or Fresno chili, thinly sliced

Chicken dumplings
1 tbsp vegetable oil
1/2 lb ground chicken
1 egg
2 tbsp soy sauce
2 tsp toasted sesame oil
2 tsp minced ginger
1 tsp chili flakes
1 garlic clove, minced
1 tsp kosher salt
1 tsp coarse black pepper 

Directions
1. Bring 4 cups of water to a boil. in a small bowl whisk together miso paste with a little hot water until smooth. Then stir into soup once the water is boiling. Add the chopped onions, vinegar, and soy sauce. 5 minutes before serving add the bok choy to soup.
2. In a large bowl mix together the ground chicken, egg, soy sauce, sesame oil, ginger, chili flakes, garlic, salt, and pepper. form 1" round dumplings (wet hands in between each to keep from sticking to mixture).
3. In a large nonstick skillet, heat the oil. once the oil is hot add the dumplings lightly browning for 1 to 2 minutes on top and bottom side. return flame to low and cover pan letting dumplings cook for 5 minutes. 
4. Add soba noodles, bok choy, dumplings, and miso broth to a bowl. top with sliced jalapeno or chili for added heat.

yields: 4 servings 

Saturday, January 14, 2017

White Wine Tomato Soup and Grilled Cheese


   I love how easy making this soup is! Tomato soup and grilled cheese are a great duo for a crowd pleasing dinner, light party food, or a meal for two. When I made the soup I mixed in about a 1/4 cup of pesto. This added a lot of flavor, however it is completely optional. If want to add the pesto and don't have on hand, any store bought pesto will work fine- however, taste it first to make sure you like the flavor; I'd add anywhere from 1 teaspoon to 1/4 cup to this recipe! 

Ingredients
2 large onions, medium chopped
6 garlic cloves, minced
1 tbsp oregano
2 tbsp extra virgin olive oil
2 28oz can crushed tomatoes
1 1/2 cups water
1 1/2 cups dry white wine
kosher salt 
coarse black pepper
*1/4 cup basil pesto, stirred into soup
Yields: 6 servings 

Grilled Cheese
1 tbsp butter
4 thick slices sour dough bread
2 tsp Dijon mustard
2 tbsp cream cheese
4 slices Gouda cheese
Yields: 2 grilled cheese sandwiches 

Directions
In a large pot heat oil over medium heat. Add onions, oregano, and garlic. Saute until tender and fragrant, about 5 minutes. Pour in crushed tomatoes, water, and wine. Bring soup to a rolling boil over high heat. Give a stir and return to a low flame, letting the soup simmer for 40 minutes. Add kosher salt and pepper as needed. *stir in pesto for extra flavor

Grilled Cheese Directions 
In a cast iron skillet or nonstick pan heat butter until melted and sizzling over medium high flame. place first piece of bread in center of pan letting it sop up some of the butter. top bread with 2 slices of Gouda cheese. Spread 1 tablespoon of cream cheese and 1 teaspoon of Dijon mustard on the second slice of bread, and close sandwich. Press down on the sandwich with a spatula. Continue pressing down letting bottom side of toast brown. After 1 minute, flip sandwich continuing to press down, letting both sides become golden and cheese to melt. Cut sandwich in half and serve with soup.
Bon Appétit!


Thursday, January 12, 2017

Sliced Skirt Steak with Wilted Kale-slaw & Roasted Pumpkin

   Making skirt steak is a quick and easy dinner; with little prep time and cook time, its ready in minutes. I love making this kale-slaw, and roasted pumpkin adds the perfect potato-like side to make this feel like a spin on the classic, "steak and potatoes". Don't substitute hot paprika with smoked paprika in this recipe- they have completely different flavors, use a couple sprinkles of cayenne pepper instead.

Ingredients
1 lb skirt steak
1 tsp hot paprika 
1 tsp kosher salt
1 tsp coarse black pepper
1 fresh lime
2 tsp extra virgin olive oil
2 tsp avocado oil
2 cups fresh pumpkin, medium chopped
2 cup kale shredded
1 cup red cabbage, shredded
1 cup brussel sprouts, shredded

Yields: 2 servings 

Directions
1. Rinse and pat dry steaks. In a small bowl whisk together paprika, salt, pepper, and olive oil. rub steaks well in marinade and let sit for 30 minutes to 1 hour in the refrigerator. in a large cast iron skillet, grill pan, or nonstick pan heat avocado oil over high heat. squeeze fresh lime over skirt steaks. once oil is hot place skirt steaks in pan. allow each skirt steak to cook for 40 seconds per side (it is very thin and doesn't need any longer). 
Remove skirt steaks from pan and let them cool for 10 minutes before cutting. continue heating oil in pan. add chopped pumpkin to steak pan. let pumpkin chunks brown on each side for about 2 minutes. add kale, cabbage, sprouts, a pinch of salt and pepper and cover pan with a lid. reduce flame to medium low heat. once pumpkin is cooked through, about 10 minutes remove slaw from flame. slice skirt steaks 1/4" inch thick slices. serve warm over kale-slaw and pumpkin.
Bon Appétit!