links to recipes:
Pies of Late Summer: NPR
http://www.npr.org/2012/08/21/159541813/the-pies-of-late-summer?ft=1&f=1053
Grilled Mussels
http://www.coconutandlime.com/2012/08/grilled-rosemary-mussels-with-rosemary.html
Greg's Mom's:
http://nancycooks.blogspot.com/2011/08/chocolate-ganache-cake-this-is-from.html#!/2011/08/chocolate-ganache-cake-this-is-from.html
Tuesday, September 11, 2012
Mashed White Beans w/ Garlic & Fresh Thyme
Cannellini / White Beans - (1) 15oz can, drained
Garlic - (1) T, minced
Chicken Stock - (1) cup – feel free to use veggie stock instead
Lemon Juice – (2) tsp
Fresh Thyme – (2) tsp
S&P – to taste
Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
Add beans and saute about 3 minutes.
Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
Serve immediately with a dash of Chili Powder on top.
Cannellini / White Beans - (1) 15oz can, drained
Garlic - (1) T, minced
Chicken Stock - (1) cup – feel free to use veggie stock instead
Lemon Juice – (2) tsp
Fresh Thyme – (2) tsp
S&P – to taste
Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
Add beans and saute about 3 minutes.
Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
Serve immediately with a dash of Chili Powder on top.
Mashed White Beans w/ Garlic & Fresh Thyme
Adapted from elly say opa!’s recipe
Cannellini / White Beans - (1) 15oz can, drained
Garlic - (1) T, minced
Chicken Stock - (1) cup – feel free to use veggie stock instead
Lemon Juice – (2) tsp
Fresh Thyme – (2) tsp
S&P – to taste
Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
Add beans and saute about 3 minutes.
Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
Serve immediately with a dash of Chili Powder on top.
Adapted from elly say opa!’s recipe
Cannellini / White Beans - (1) 15oz can, drained
Garlic - (1) T, minced
Chicken Stock - (1) cup – feel free to use veggie stock instead
Lemon Juice – (2) tsp
Fresh Thyme – (2) tsp
S&P – to taste
Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
Add beans and saute about 3 minutes.
Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
Serve immediately with a dash of Chili Powder on top.
Simple Quinoa Salad Recipe
Delicious, quick & easy, gluten free, quinoa salad recipe
Quinoa salad recipe: cooked quinoa, lightly steamed veg, cucumber, fresh herbs, toasted nuts or seeds, oil & lemon dressing.
Main dish recipe to enjoy any time, great summer salad recipe, and a delicious way to get enough protein in your veg diet.
Total Prep and Cook Time: 30 minutes
4 Main Dish Servings
Nutrition Data Per 228 g Serving: 350 cal, 19g fat, 37g carb, 316mg sodium, 7g fiber, 10g protein, low Cholesterol, good source Vit C, A, K & Manganese. Est. Glycemic Load 18
Ingredients:
1 cup quinoa
1 1/2 cups cold water
1/4 tsp salt
1 cup snow peas, shell peas, celery, or green beans
2 small carrots, peeled and sliced thin
1/2 green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley, cilantro, or basil
1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
Dressing:
2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1/4 tsp salt
Fresh ground pepper
Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger
Directions:
Quinoa can be made ahead of time and refrigerated
Soak the quinoa 5 minutes in cold water
Rinse thoroughly 2 times, pour off the water and drain through a large fine mesh strainer
Place in 2 qt pot with the water and salt
Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes
Remove from heat and set aside to cool
Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill, or serve immediately
Delicious, quick & easy, gluten free, quinoa salad recipe
Quinoa salad recipe: cooked quinoa, lightly steamed veg, cucumber, fresh herbs, toasted nuts or seeds, oil & lemon dressing.
Main dish recipe to enjoy any time, great summer salad recipe, and a delicious way to get enough protein in your veg diet.
Total Prep and Cook Time: 30 minutes
4 Main Dish Servings
Nutrition Data Per 228 g Serving: 350 cal, 19g fat, 37g carb, 316mg sodium, 7g fiber, 10g protein, low Cholesterol, good source Vit C, A, K & Manganese. Est. Glycemic Load 18
Ingredients:
1 cup quinoa
1 1/2 cups cold water
1/4 tsp salt
1 cup snow peas, shell peas, celery, or green beans
2 small carrots, peeled and sliced thin
1/2 green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley, cilantro, or basil
1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
Dressing:
2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1/4 tsp salt
Fresh ground pepper
Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger
Directions:
Quinoa can be made ahead of time and refrigerated
Soak the quinoa 5 minutes in cold water
Rinse thoroughly 2 times, pour off the water and drain through a large fine mesh strainer
Place in 2 qt pot with the water and salt
Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes
Remove from heat and set aside to cool
Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill, or serve immediately
GRILLED EGGPLANT WITH HERBED QUINOA // Serves 6 as a side
I've been a big fan of the eggplant and za'atar combination since this pizza. If you don't have any, some dried thyme or a bit of oregano would be nice as well. The sumac in za'atar gives just a bit of smokiness that compliments the grilled flavor. You could use millet or another whole grain if you have something else on hand. The following gives you more eggplant to quinoa ratio, if you prefer it the other way, simply double the quinoa salad instructions.
Add the quinoa to a pot with a pinch of salt and 3/4 cup water or stock. Bring it to a gentle boil, cover and cook for 15 minutes. Turn off the heat, fluff with a fork, cover again and leave it to steam another 5 minutes.
Heat up your grill or grill pan (I LOVE this. Obsessed). Press the eggplants between a dishcloth or paper towels to absorb the excess moisture. Brush both sides with olive oil and grill for about 5 minutes per sides until you get nice dark marks and the texture seems pretty soft throughout. I like the softer texture that comes with covering them. Remove to a plate, drizzle a bit more olive oil and sprinkle with za'atar to taste.
To finish the quinoa, toss in the onions, all of the herbs, oil, vinegar, honey or agave and a generous pinch of salt and pepper. Toss to mix. Taste and adjust as you like.
Put the eggplants on a plate, top with the quinoa and garnish with the toasted pinenuts.
I've been a big fan of the eggplant and za'atar combination since this pizza. If you don't have any, some dried thyme or a bit of oregano would be nice as well. The sumac in za'atar gives just a bit of smokiness that compliments the grilled flavor. You could use millet or another whole grain if you have something else on hand. The following gives you more eggplant to quinoa ratio, if you prefer it the other way, simply double the quinoa salad instructions.
3-4 medium eggplants (maybe 2 larger ones, 4 smaller ones)sea salt
extra virgin olive oil
za'atar seasoning
1/2 cup quinoa, rinsed
half of a small red onion, sliced thin
generous handful each of fresh basil, dill and cilantro
2 Tbsp. capers, roughly chopped
1 Tbsp. extra virgin olive oil2 Tbsp. red wine vinegar
2 tsp. honey or agave nectar1/3 cup toasted pine nuts
Add the quinoa to a pot with a pinch of salt and 3/4 cup water or stock. Bring it to a gentle boil, cover and cook for 15 minutes. Turn off the heat, fluff with a fork, cover again and leave it to steam another 5 minutes.
Heat up your grill or grill pan (I LOVE this. Obsessed). Press the eggplants between a dishcloth or paper towels to absorb the excess moisture. Brush both sides with olive oil and grill for about 5 minutes per sides until you get nice dark marks and the texture seems pretty soft throughout. I like the softer texture that comes with covering them. Remove to a plate, drizzle a bit more olive oil and sprinkle with za'atar to taste.
To finish the quinoa, toss in the onions, all of the herbs, oil, vinegar, honey or agave and a generous pinch of salt and pepper. Toss to mix. Taste and adjust as you like.
Put the eggplants on a plate, top with the quinoa and garnish with the toasted pinenuts.
Chicken Curry
For extra flavor try adding slivered almonds and a dash of chile pepper flakes. If you want to use yogurt instead of sour cream, just make sure that the yogurt sauce never simmers. If it does, it will curdle
- 1 Tbsp corn, grapeseed, or olive oil
- 1 medium onion, sliced
- 1/3 cup golden raisins (optional)
- Salt and freshly ground pepper
- 1 1/2 teaspoons yellow curry powder, or to taste
- 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
- 1 cup sour cream
- Minced fresh cilantro or parsley for garnish
Method
1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
Garnish with cilantro or parsley and serve with rice.
Serves 4.
Warm Red Quinoa, Chicken And Arugula Salad
Although prettier in color and slightly nuttier in flavor, red quinoa has the same nutritional benefits as traditional cream-colored quinoa and should be used the same way. This grain salad is best served at room temperature and makes a lovely picnic lunch especially when paired with a sparkling or fruity white wine.
Makes 6 servings
1 cup dry red quinoa
2 cups water
Salad
2 teaspoons olive oil
1 1/4 to 1 1/2 pounds boneless, skinless chicken breast, sliced into 1-inch pieces
1 cup sliced mixed olives such as black Kalamata and green Cerignola
1 cup sliced sun-dried tomatoes
1/4 cup chopped, lightly toasted walnuts or pistachios
3 packed cups arugula
Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Zest and juice of 1 lemon
1/8 teaspoon salt
1/8 to 1/4 teaspoon freshly ground black pepper
To make the dressing, whisk all ingredients in a small bowl and set aside.
Add quinoa and water to a medium pot, and bring to a boil for 2 minutes. Lower heat to a simmer and cook, partially covered, for 13 to 15 minutes, or until the water is absorbed. Cover and let sit for 5 minutes, then fluff with a fork.
In a large saute pan over medium-high heat, warm olive oil. Add chicken and cook 8 to 10 minutes, or until lightly browned all over. Remove from heat.
In a large bowl, combine quinoa, chicken, olives, sun-dried tomatoes, nuts and arugula and toss. Pour dressing over salad and toss until well coated. Serve at room temperature.
Homemade Chicken Pot Pie
1 medium potato, diced
2 celery stalks, chopped
1/2 onion, diced
2 tbl. vegetable oil
4 TBL butter
1/4 cup all-purpose flour
1 cup milk
1 1/2 cups chicken broth ( I used a whole can of chicken broth & less milk)
1 tsp. dried thyme
1/2 tsp. garlic powder (I used garlic salt)
1/2 tsp. ground white pepper.
2 cups cooked chicken (leftover turkey is great too)
1 bag mixed veggies (green beans, lima beans, carrots, peas, corn) from Publix
1 double pie crust
In skillet, heat the oil and put in the celery and onions and potato, cooking til tender (the potato will not be completely cooked through). Add to baking dish and set aside.
Add the butter in the same skillet and melt, then add the flour and stir, making a paste. Stir in the chicken broth, keep whisking until it starts to thicken, turn it up and it will start to boil. Keep whisking. Add the milk . Whisk until it is thickened sufficiently. This part takes about 10 min. or so.
Preheat oven to 400*.
Place the chopped chicken (or turkey) in with the sauteed onion and celery in the baking dish. Add the frozen bag of mixed veggies. Mix all of that up well. Pour the thickened broth, making sure it seeps down in the veggies and chicken.
Fold out the piecrust, stretching it from side to side and crimp down on the edges so it covers the entire dish. You can make it all fancy with a fork. Cut a couple of slits in the crust.
Bake for about 40-45 minutes until the top is golden brown.
2 celery stalks, chopped
1/2 onion, diced
2 tbl. vegetable oil
4 TBL butter
1/4 cup all-purpose flour
1 cup milk
1 1/2 cups chicken broth ( I used a whole can of chicken broth & less milk)
1 tsp. dried thyme
1/2 tsp. garlic powder (I used garlic salt)
1/2 tsp. ground white pepper.
2 cups cooked chicken (leftover turkey is great too)
1 bag mixed veggies (green beans, lima beans, carrots, peas, corn) from Publix
1 double pie crust
In skillet, heat the oil and put in the celery and onions and potato, cooking til tender (the potato will not be completely cooked through). Add to baking dish and set aside.
Add the butter in the same skillet and melt, then add the flour and stir, making a paste. Stir in the chicken broth, keep whisking until it starts to thicken, turn it up and it will start to boil. Keep whisking. Add the milk . Whisk until it is thickened sufficiently. This part takes about 10 min. or so.
Preheat oven to 400*.
Place the chopped chicken (or turkey) in with the sauteed onion and celery in the baking dish. Add the frozen bag of mixed veggies. Mix all of that up well. Pour the thickened broth, making sure it seeps down in the veggies and chicken.
Fold out the piecrust, stretching it from side to side and crimp down on the edges so it covers the entire dish. You can make it all fancy with a fork. Cut a couple of slits in the crust.
Bake for about 40-45 minutes until the top is golden brown.
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