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Buckwheat Breakfast Bowl

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Along the crazy train of trying to conceive I found out that I have hypothyroidism and in addition was told to try to severely limit (aka eliminate) wheat from my diet (as well as dairy and sugar).  Ugh.  It has been painful, people.

I am completely astonished at how many unsuspecting foods contain wheat.  Soy sauce?  Come on now.  Not that I eat much soy sauce at all, but it’s just an example of a product that I would never think has something like wheat in it!

I already eat relatively healthy and very rarely eat any processed or packaged foods.  As a result I am not having such a hard time with wheat free dinners.  The same goes for lunches, I usually have something that was leftover from dinner earlier in the week or a big bowl of quinoa with chicken or kale.  Breakfasts, on the other hand, get me the most upset.  There are only a VERY few things that are acceptable to eat.  And that can get very boring.

This past weekend I set out to create a type of ‘breakfast bowl’ containing something that would actually make me feel full.  One of the new grains I have tried cooking with is buckwheat (despite the name it does not contain wheat), which has a nutty flavor.  I have had it before in restaurants and liked it, so I thought it would be a great base for my breakfast bowl.  Then I basically chose a few of my favorite veggies and added eggs to it – voila!

Although this recipe does have a few seperate components going at the same time, this dish is not difficult to make and it tastes good.  Also, it holds up well in the fridge, so you really can get away with making a big batch of it to last you a few days.  Most importantly, you feel like you are eating something substantial and don’t feel as if you are sacrificing.  Which basically, you are.  Because all you can think about is having a big, fat muffin.

Here’s what you will need to serve 4…

Recipe

1 cup buckwheat

2 cups water

1 box cremini mushrooms, cleaned and sliced thick

1 small head of broccoli, cut into medium-sized florets

3 whole eggs

3 egg whites

2-3 tbsp chopped parsley

1-2 tsp truffle oil

salt & pepper

olive oil

Method

Preheat oven to 425 degrees.

Pour 2 cups of water into a saucepan and bring to boil.  Add 1/2 teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.

In the meantime, heat up a few tablespoons of oil in a large skillet.  Add the mushrooms and saute until softened, 5-6 minutes.  While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper.  Mix with your hands to coat all the broccoli.  Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so.  Allow to cool for a few minutes, then roughly chop.

Now for the eggs – basically just scramble the eggs as you would do normally.  Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.

All that is left now is to assemble all the individual components.  Into the large skillet with the mushrooms add the truffle oil and stir to combine.  Add the buckwheat, broccoli and eggs, mixing well.  Finally, add the parsley.

Buckwheat Breakfast Bowl
 
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Ingredients
  • 1 cup buckwheat
  • 2 cups water
  • 1 box cremini mushrooms, cleaned and sliced thick
  • 1 small head of broccoli, cut into medium-sized florets
  • 3 whole eggs
  • 3 egg whites
  • 2-3 tbsp chopped parsley
  • 1-2 tsp truffle oil
  • salt & pepper
  • olive oil
Method
  1. Preheat oven to 425 degrees.
  2. Pour 2 cups of water into a saucepan and bring to boil.  Add ½ teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.
  3. In the meantime, heat up a few tablespoons of oil in a large skillet.  Add the mushrooms and saute until softened, 5-6 minutes.  While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper.  Mix with your hands to coat all the broccoli.  Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so.  Allow to cool for a few minutes, then roughly chop.
  4. Now for the eggs - basically just scramble the eggs as you would do normally.  Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.
  5. All that is left now is to assemble all the individual components.  Into the large skillet with the mushrooms add the truffle oil and stir to combine.  Add the buckwheat, broccoli and eggs, mixing well.  Finally, add the parsley.

Mushroom Soup

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MushroomSoupR

I have become slightly obsessed with soups this winter.  Mainly because it has been absolutely freezing cold here in NYC over the past month.  And let’s not forget about the 3 snowstorms we have already had.  I am not a cold-weather-winter person.  At all.  Soups, however, make it all somewhat bearable.

In light of this obsession I have been scouring recipes for some interesting new soups to add to my repertoire.  I could not find one specific recipe that knocked me over, so I decided to create my own.  Ideally I like to pick a new soup each week and make a big pot of it.  I think having 5 excellent soups in the rotation would be ideal.  This mushroom soup is one of the five, for sure.

If you like mushrooms you will love this soup.  It is luscious and complex.  There is not one drop of cream in this soup so I hereby declare it healthy.  And if I can impress one thought upon you right now it would be this…do not skip the sherry!  And I wouldn’t skip the truffle oil either, come to think of it.  Without them this soup is just ok.  These two ingredients take this soup from average to outstanding.

Here’s what you will need to make a big pot that serves about 8-10…

Recipe

32 ounces of mushrooms, I use a mix of shiitake (sliced) and crimini (cut in half or quarters)

2 tbsp butter

2 tbsp olive oil

1 large onion, diced

1 large leek, white and light green part only, washed and sliced

6 cloves garlic, smashed

12-15 sprigs thyme, tied in a bundle

1 large Idaho potato, peeled and cut into 3/4 inch cubes

8 cups chicken stock

4 oz dry sherry

2 tsp white truffle oil

palmful of parsley leaves

salt & pepper

chopped parsley, for garnish

Method

In a large soup pot heat the olive oil and butter.  As the butter is melting add the bundle of thyme and stir it around in the butter and oil for a few seconds.  Add the onion, leek (wash really well, these suckers are very dirty!) and a pinch of salt & pepper.  Saute over medium heat for 5-6 minutes.  Add the mushrooms and garlic and cook for 8-10 minutes.

Next add the potato and chicken stock.  Bring to a boil, lower heat and simmer for one hour.  After 45 minutes of cooking add the parsley leaves, then allow to continue cooking for the remaining 15 minutes.  Remove thyme bundle.

Puree the mixture with an immersion blender (love this tool!) or in a blender or food processor until smooth.  As you can see from the photo above, I do not puree this soup into oblivion, I like the rusticity of a few small pieces of mushroom every now and again.  Those types of things don’t get me upset.

Once the mixture is pureed (to the consistency of your choosing) add the sherry and truffle oil and stir with a spoon to combine.  As I mentioned above, please don’t skip these last two ingredients.  Trust me.

Recipe inspired by various sources.

Mushroom Soup
 
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Ingredients
  • 32 ounces of mushrooms, I use a mix of shiitake (sliced) and crimini (cut in half or quarters)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 large leek, white and light green part only, washed and sliced
  • 6 cloves garlic, smashed
  • 12-15 sprigs thyme, tied in a bundle
  • 1 large Idaho potato, peeled and cut into ¾ inch cubes
  • 8 cups chicken stock
  • 4 oz dry sherry
  • 2 tsp white truffle oil
  • palmful of parsley leaves
  • salt & pepper
  • chopped parsley, for garnish
Method
  1. In a large soup pot heat the olive oil and butter.  As the butter is melting add the bundle of thyme and stir it around in the butter and oil for a few seconds.  Add the onion, leek (wash really well, these suckers are very dirty!) and a pinch of salt & pepper.  Saute over medium heat for 5-6 minutes.  Add the mushrooms and garlic and cook for 8-10 minutes.
  2. Next add the potato and chicken stock.  Bring to a boil, lower heat and simmer for one hour.  After 45 minutes of cooking add the parsley leaves, then allow to continue cooking for the remaining 15 minutes.  Remove thyme bundle.
  3. Puree the mixture with an immersion blender (love this tool!) or in a blender or food processor until smooth.  As you can see from the photo above, I do not puree this soup into oblivion, I like the rusticity of a few small pieces of mushroom every now and again.  Those types of things don't get me upset.
  4. Once the mixture is pureed (to the consistency of your choosing) add the sherry and truffle oil and stir with a spoon to combine.  As I mentioned above, please don't skip these last two ingredients.  Trust me.

Kale Chips

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Yes, kale chips.  Don’t be scared – they are delicious.  Seriously.

I know these have been around awhile, but I am just now getting on the bandwagon.  I’ve been busy lately.  Ya know…getting married, going on a dreamy honeymoon, redoing my kitchen.  New kitchen!  It is brand new and gorgeous I am no longer embarrassed to have dinner guests over.  So in they come!

These kale chips are an amazing treat to serve with appetizers.  The first thing everyone says upon seeing a huge bowl of these is, not surprisingly, “what is THAT?”  And once I respond “oh, those are kale chips, give them a try” I  see fear on their faces.  Fear.  But then they bravely give them a try and an onslaugh of questions begin.  KALE chips?  How did you do this?  I need the recipe.  How did you get them so crispy?  These are amazing.  How did you ever think of these?  Why haven’t I had these before? 

And the next thing you know the entire bowl is gone.

Interestingly enough, once baked these kale chips become very crispy yet extremely delicate.  Do not forcefully jam your hand into the bowl and grab a palmful of them.  They will practically disintegrate.  Instead, grab one at a time, gingerly, with respect.  And when you place it in your mouth you will notice them almost melting onto your tongue.   They are incredibly light, making it easy to eat 75 chips in one sitting.  But it’s kale!

In my personal opinion these chips are genius.  Turn a nutrient-dense dark green leafy vegetable into a crispy snack that you can actually feel zero guilt about eating?  Win-win people.  Not only will these be the topic of conversation at your next dinner party they will give your guest something interesting to look at with each bite.

Each chip is like a piece of art.

Here’s what you will need to make a large bowl of chips…

Recipe

1 large bunch of kale (with the curly tops)

1 tbsp extra virgin olive oil (approximately)

kosher salt

pinch of pepper

(garlic powder, cayenne pepper) optional alternatives

Method

Preheat your oven to 350 degrees.  Line 2 or 3 cookie sheets with parchment paper.

Remove kale leaves from their stems with a knife.  I basically just lay the kale leaf on its side, folding one side of the leaf over the other.  This leaves the stem on one edge.  With a knife simply cut out the stem.

Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole.  Wash and dry the leaves.

Lay kale chips on your tray.  On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt.  I usually then add a small pinch of pepper.  (If you want to jazz them up with some extra spices, now is the time).  With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.

Spread the leaves out into that single layer I was talking about, don’t overlap or overcrowd.  Bake in the oven for 11 minutes.

Allow kale to cool slightly then gently arrange in a bowl or on a platter.

 

Kale Chips
 
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Ingredients
  • 1 large bunch of kale (with the curly tops)
  • 1 tbsp extra virgin olive oil (approximately)
  • kosher salt
  • pinch of pepper
  • (garlic powder, cayenne pepper) optional alternatives
Method
  1. Preheat your oven to 350 degrees.  Line 2 or 3 cookie sheets with parchment paper.
  2. Remove kale leaves from their stems with a knife.  I basically just lay the kale leaf on its side, folding one side of the leaf over the other.  This leaves the stem on one edge.  With a knife simply cut out the stem.
  3. Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole.  Wash and dry the leaves.
  4. Lay kale chips on your tray.  On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt.  I usually then add a small pinch of pepper.  (If you want to jazz them up with some extra spices, now is the time).  With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.
  5. Spread the leaves out into that single layer I was talking about, don't overlap or overcrowd.  Bake in the oven for 11 minutes.

Zucchini Salad

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Isn’t this pretty?  Considering we eat with our eyes first, this is a very good start.

The follow up…the flavor, does not disappoint.  It’s bright and refreshing making it a wonderful first course in the warmer months or a perfect side dish with something more hearty, like a steak.

One of the many reasons I love this salad is because, although I call it a salad, there are no leaves to be found!  So, it’s different from the norm and lord knows it’s important to keep things changing from one night to the next.  Another reason I love it – it’s so simple to make.  And I love simple, especially when it’s warm out.  There are just a few ingredients involved and you do not need to use a heat element.  Everything is raw.

You will, however, need a mandolin.  The key to this salad is to make the slices of zucchini paper-thin.  I suppose you could try slicing the zucchini by hand, but I’m sure that could make a person nuts.  Using a mandolin is quick and easy…just be careful of your fingers.  You don’t want to slice anything important off.

Here’s what you will need to serve 2 people…

Recipe

1 large zucchini

1 small leek, white and light green part only, sliced into paper-thin rounds

4-5 tbsp ricotta

1/2 lemon, juiced

1-2 tbsp extra virgin olive oil

1 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

salt & pepper, to taste

Method

First, slice the leek into paper-thin rounds.  Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl.  Gently pull out the leeks, being careful not to stir up the dirt on the bottom.  Give them a final rinse and place on paper towels to dry.

Next, get out that mandolin and start slicing the zucchini into paper-thin rounds.  It helps to make a very straight first cut with the knife when you cut the stem off.  Place all the zucchini in an overlapping pattern on a pretty platter.

Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper.  Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes.  I usually let mine sit for about 30 minutes, or until dinner is ready.

Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer.  Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like.  Finally, sprinkle the parsley and dill over the entire plate.  I also give it a final spritz of lemon juice just before serving.

Recipe adapted from Tyler Florence’s Zucchini Carpaccio

 

Zucchini Salad
 
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Ingredients
  • 1 large zucchini
  • 1 small leek, white and light green part only, sliced into paper-thin rounds
  • 4-5 tbsp ricotta
  • ½ lemon, juiced
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp parsley, finely chopped
  • 1 tbsp dill, finely chopped
  • salt & pepper, to taste
Method
  1. First, slice the leek into paper-thin rounds.  Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl.  Gently pull out the leeks, being careful not to stir up the dirt on the bottom.  Give them a final rinse and place on paper towels to dry.
  2. Next, get out that mandolin and start slicing the zucchini into paper-thin rounds.  It helps to make a very straight first cut with the knife when you cut the stem off.  Place all the zucchini in an overlapping pattern on a pretty platter.
  3. Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper.  Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes.  I usually let mine sit for about 30 minutes, or until dinner is ready.
  4. Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer.  Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like.  Finally, sprinkle the parsley and dill over the entire plate.  I also give it a final spritz of lemon juice just before serving.

Pappa al Pomodoro

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PappaAlPomodoroR

As the summer comes to an end (gasp!) I do have lovely visions of alot less sweating and eating much more soup in the months ahead.  I love soup, especially hearty ones.  Last week there was a break, although brief, in the scorching hot temperatures and I jumped on the chance to make a soup…it’s been months since I’ve made any.

Pappa al Pomodoro is a Tuscan tomato and bread soup and lord knows I love love love anything and everything Tuscan.  So smack dab in the  middle of August, prime tomato time, I set out to whip up this soup and am so glad I did.  It’s delicious!  So delicious that you don’t mind eating it in the summer!  One night I served this with a salad, the next night with a sandwich.  I only wish we had more leftover to eat – you might want to double this recipe as it just gets better as it sits in the fridge.

As I mentioned above, this soup is quite hearty due to the bread, yet doesn’t feel heavy.  The bread thickens the soup and gives it a slightly creamy texture without having to add any milk or cream, which makes me and my thighs very thankful.  There is a bright tomato flavor with a slight tang in the background from the tomato juice as well as a little kick from the red pepper.   And then the basil, cooked in with the tomatoes, and then more sprinkled on top just before serving.  Doesn’t basil make so many things better?

Basically, this is Italy in a bowl.  Turn on your air conditioners and get cooking!

Here’s what you will need to serve approximately 6 people…

Recipe

1 large red onion, diced

large pinch red pepper flakes

4 garlic cloves, finely chopped

1 cup white wine

2 pounds ripe, summer tomatoes, diced

20 basil leaves, 15 whole and 5 cut into chiffonade

2 cups tomato juice

1 1/2 – 2 cups day old whole wheat bread, crusts removed and cubed

1/2 cup grated Parmigiano-Reggiano

Extra virgin olive oil

salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes.  Toss in 15 basil leaves and continue to simmer for another 5 minutes.

If you have an immersion blender, this is a perfect opportunity to use it.  It will make your life so much easier, I promise.  Basically just stick the immersion blender into the pot and puree the tomato mixture.  Add the tomato juice and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.  I prefer having the bread more dissolved.

Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.

This recipe is adapted from Anne Burrell

 

Pappa al Pomodoro
 
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Ingredients
  • 1 large red onion, diced
  • large pinch red pepper flakes
  • 4 garlic cloves, finely chopped
  • 1 cup white wine
  • 2 pounds ripe, summer tomatoes, diced
  • 20 basil leaves, 15 whole and 5 cut into chiffonade
  • 2 cups tomato juice
  • 1½ - 2 cups day old whole wheat bread, crusts removed and cubed
  • ½ cup grated Parmigiano-Reggiano
  • Extra virgin olive oil
  • salt & pepper to taste
Method
  1. Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes.  Toss in 15 basil leaves and continue to simmer for another 5 minutes.
  2. If you have an immersion blender, this is a perfect opportunity to use it.  It will make your life so much easier, I promise.  Basically just stick the immersion blender into the pot and puree the tomato mixture.  Add the tomato juice and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.  I prefer having the bread more dissolved.
  3. Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.

String Bean and Tomato Salad

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This is turning into one of my favorite side dishes for the summer.  It’s delicious and for sure that is the most important factor in deciding whether a dish will make an appearance again in our house.  Who wants to spend time making something that’s just….blah?  Before discovering this salad I have to say that I rarely, if ever, made string beans.  They were the forgotten vegetable over here!  I can’t begin to tell you why, I just never made them.  But all that has changed now.

Another two factors determining if I repeat a dish…ease in preparation and how long leftovers last.  This recipe excels in those two areas.  I mean….EASY.  These little string beans do require a bit of work (cutting off the ends and steaming), however, that’s about the only work you will be doing, other than some light chopping.  And they last a long time in the fridge!  Honestly, I forgot about a tiny bit I had leftover in the back of my fridge (for like 5 days) and decided to risk my life and eat it (it smelled fine!) and lo and behold, I’m still here to write about it.  It was still good!

You know what else I love about this recipe?  It’s just different.  Well, for my kitchen, at least.  As I mentioned, I don’t make string beans, ever, so it’s a lovely change.  Also, there’s an herb in here that I hardly use – tarragon.  It adds a very nice little ‘something’ to this salad.

This healthy salad  is a perfect side dish that I love serving with grilled chicken breasts or even fish.  We are trying to cut back on our red meat intake, but I can just imagine this salad going so well with a thick, juicy steak.  Yummy!

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1.5 lbs string beans, stem ends cut

1.5 pints grape tomatoes, halved

1/4 cup extra virgin olive oil

1 large shallot, very finely chopped

1 tbsp tarragon, finely chopped

1 tbsp parsley, finely chopped

salt & pepper to taste

Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes.  Beans should still have a crunch to them, you don’t want to overcook and have them mushy.  Remove beans from steamer and allow to cool on a sheet pan.  Once they are cool enough to handle, remove excess water with a paper towel.  Place beans in a large bowl.  Add the tomatoes (and olives if you decide to use them).

Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper.  Add the dressing to the bean mixture and toss well.  Transfer to a platter and serve.

Salad lasts several days in the fridge, just allow it to come to room temperature before serving.  This will allow the dressing to loosen.

Recipe adapted from Food & Wine Magazine.

 

String Bean and Tomato Salad
 
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Ingredients
  • 1.5 lbs string beans, stem ends cut
  • 1.5 pints grape tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 1 large shallot, very finely chopped
  • 1 tbsp tarragon, finely chopped
  • 1 tbsp parsley, finely chopped
  • salt & pepper to taste
  • Kalamata olives (optional)
Method
  1. Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
  2. Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
  3. Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Mediterranean Quinoa

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Quinoa is a staple in our house, we absolutely love it.  If I had to guess I would say we eat it, in one form or another, 4 times per week.

Not only is quinoa super healthy and delicious, it is extremely versatile.  It is a no-brainer to have it as a side dish, plain or adding some toasted pine nuts to it.  But I have started preparing it as a main meal, a one pot dish, if you will.

One of our favorite ways to eat quinoa is with chicken and zucchini.  Awhile back I posted a recipe for it with couscous but rarely ever make it with couscous – it’s always with quinoa now.  Since we love it so much I set out to create another dish in the same vain.  And this is what I came up with…Mediterranean Quinoa!  I pretty much just grabbed that name out of the clear blue, so clever isn’t it?  Well…the ingredients I chose for this dish remind me of the mediterranean, probably a blend of Italy (sun dried tomatoes) and Greece (kalamata olives).  I think it’s a lovely combination as does my husband.  He boldly stated that this dish is now his favorite, pushing the chicken and zucchini quinoa into second place!   He really loves artichoke hearts, so I suppose this news should not be all that shocking to me.

This quinoa is perfect as a lunch or a light dinner and it keeps well in the fridge for a few days.   The flavors of this dish blend very well together and it is a snap to put together.  I hope you think so as well.

Here’s what you will need to serve 3-4 as a lunch…

Recipe

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)

1 medium onion, chopped

2 garlic cloves, finely chopped

1/2 cup marinated sun dried tomatoes, chopped

1 9-oz bag frozen artichoke hearts

1/4 cup kalamata olives, pits removed, roughly chopped

1 lemon, zested and juiced

1/2 cup parsley

2 pinches dried oregano

2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water.  Set aside.

In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil).  Add cubed chicken and sprinkle with oregano.  Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally.  Push chicken to the side of the pan to make room for the onions.  Saute for 4-5 minutes until softened.  Add the garlic.  Push the onion mixture to the side to make more room and add the artichoke hearts.  No need to defrost them, just toss them into the hot pan.  After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together.  Lower the heat.

To this mixture add the sun dried tomatoes, olives and lemon zest.  Stir to combine.  Turn off the heat and add the parsley and lemon juice.  Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

 

Mediterranean Quinoa
 
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Ingredients
  • 1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • ½ cup marinated sun dried tomatoes, chopped
  • 1 9-oz bag frozen artichoke hearts
  • ¼ cup kalamata olives, pits removed, roughly chopped
  • 1 lemon, zested and juiced
  • ½ cup parsley
  • 2 pinches dried oregano
  • 2-3 thin chicken breasts, cut into one inch cubes
Method
  1. Cook quinoa according to package, using chicken stock or water.  Set aside.
  2. In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil).  Add cubed chicken and sprinkle with oregano.  Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally.  Push chicken to the side of the pan to make room for the onions.  Saute for 4-5 minutes until softened.  Add the garlic.  Push the onion mixture to the side to make more room and add the artichoke hearts.  No need to defrost them, just toss them into the hot pan.  After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together.  Lower the heat.
  3. To this mixture add the sun dried tomatoes, olives and lemon zest.  Stir to combine.  Turn off the heat and add the parsley and lemon juice.  Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Marinated Cauliflower

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I am back from my honeymoon in Hawaii and just barely coming out of the depression over not being in Hawaii anymore.  That place is paradise.  Two weeks in paradise makes getting back to reality quite a challenge.  No big surprise, cooking has not been at the forefront of my mind.  Two weeks of having all my meals served to me (sometimes in a fluffy bathrobe!) was glorious.  Glorious!  But alas, my reality includes getting back to cooking…

So, something quick and easy was in order.  To ease the shock of not stumbling past roughly four gorgeous natural waterfalls per day.  (Not having an easy time with the ‘get back to reality’ concept.)  Anyway, this marinated cauliflower recipe is just that, quick and easy.  It’s also super delicious.  It’s a wonderful side dish for just about anything and is served at room temperature (or slightly chilled) making it a wonderful option for an outdoor BBQ.

This recipe is best if left to marinate overnight, allowing the cauliflower to soak up all the yummy vinaigrette.  It just gets better the longer it sits.

Here’s what you will need to serve 4-6 people…

Recipe

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets

1/4 cup chopped shallots

2 tablespoons capers, drained

3 tablespoons chopped parsley

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

salt & pepper to taste

Method

Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don’t overcook.   Transfer to a large bowl.

Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.

Cover and refrigerate overnight.  Serve chilled or at room temperature.

This recipe is adapted from Martha Stewart.

Marinated Cauliflower
 
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Ingredients
  • 1 very large head of cauliflower (or 2 medium), broken up into bite sized florets
  • ¼ cup chopped shallots
  • 2 tablespoons capers, drained
  • 3 tablespoons chopped parsley
  • ¼ cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • salt & pepper to taste
Method
  1. Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don't overcook.   Transfer to a large bowl.
  2. Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.
  3. Cover and refrigerate overnight.  Serve chilled or at room temperature.

Granola Bars

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It’s a challenge to find a healthy snack, something that tastes good and satisfies your hunger.  Of course, granola bars come to mind immediately as a healthy, portable snack however many of them either don’t taste so great or they are filled with unnecessary sugars.   That puts the ‘healthy’ granola bar in line with a candy bar.  Not healthy.

I have been making my own granola for years, why on earth I never actually took things a step further and made granola bars is beyond me.  But the time has come.  Healthy snack desperation has led me here.

I set out to make a tasty bar that doesn’t have much sugar in it – the only sweetener is from honey and the dried fruit.  No other sugar is added to these bars.  I remember that Ina Garten had made granola bars so I decided to consult her recipe first.  She’s my go-to girl.  But as many of us know, my go-to girl loves butter and sugar!  So this recipe is based on hers (loosely).  I made several adjustments.

These granola bars are mostly crunchy yet slightly chewy – a perfect mix.  They crumble just a bit and are not overly sweet.  In fact, they are not really sweet at all.  Just satisfying.

The next time you want to reach for a healthy snack, grab one of these babies!

Here’s what you will need to make approximately 12 bars…

Recipe

2 cups old-fashioned oatmeal (not instant)

3/4 cup sliced almonds, roughly chopped

1/2 cup chopped walnuts

1 cup shredded coconut

1/2 cup toasted wheat germ

2/3 cup honey

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees.  Spray a 8×10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.

Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 – 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).

Reduce the oven temperature to 300 degrees F.

Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together.  Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan.  Now it’s time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm.  Keep pressing until the mixture is tightly packed.  Don’t neglect the corners.

Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth.  Try not to press straight down).  Serve at room temperature.

I individually wrap each bar in plastic wrap and store in an air tight container.  The bars will soften up a touch once stored this way.

 

 

Granola Bars
 
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Ingredients
  • 2 cups old-fashioned oatmeal (not instant)
  • ¾ cup sliced almonds, roughly chopped
  • ½ cup chopped walnuts
  • 1 cup shredded coconut
  • ½ cup toasted wheat germ
  • ⅔ cup honey
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1½ cup chopped dried fruit such as cranberries, apricots & raisins
Method
  1. Preheat the oven to 350 degrees. Spray a 8x10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.
  2. Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 - 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
  3. While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).
  4. Reduce the oven temperature to 300 degrees F. Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
  5. Pour the mixture into the prepared pan. Now it's time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don't neglect the corners.
  6. Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.

Cauliflower Zahlouk

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Cauliflower Zahlouk Above

I have seriously been under using cauliflower.  To be honest, I used to find it quite boring and uninspiring.   Boiled.  Bland.  Yuck.  But all that has changed.  I’ve forced myself to use the vegetable more and have stumbled upon some wonderful recipes.  This particular one is outstanding.  Typically zahlouk, a chopped or mashed salad, is made with eggplant.  However, you can substitute any vegetable.

There are so many flavors and textures going on in this dish – it’s actually exciting to eat it!  And you hardly remember you are eating what used to be boring, bland cauliflower.  The charmoula dressing (a typical Moroccan sauce) really brings the ingredients alive.  I have made this repeatedly over the past few months, using it as a side dish with grilled chicken, baked fish and even a steak.  It goes with everything or can be eaten alone as a vegetarian dish.  Also, it lasts for up to 4-5 days in the fridge!

I adapted this recipe from the cookbook Mediterranean Fresh.  Fabulous book with many excellent recipes.  I’m working my way through some dishes that have caught my eye and will most certainly post another one shortly.

In the meantime give this recipe a try, you will be amazed at how delicious cauliflower can be.

Here’s what  you will need to serve 4-6 as a side dish…

Recipe

1 large cauliflower (largest you can find), cut into small florets

4 cloves garlic, whole

1 strip fresh lemon peel

1/8 lb green beans (I use a fist full of haricot verts), cut into 1/2 inch dice

3/4 cup chickpeas, drained and rinsed

2 Tbsp oil cured black olives, roughly chopped

3/4 cup – 1 cup charmoula dressing, thinned with lemon juice

Charmoula Dressing (makes 1 cup)

1/8 cup lemon juice, plus 1 Tbsp

1/8 cup red wine vinegar

3 cloves garlic, finely minced

1 tsp paprika

1 tsp ground cumin

1/8 tsp cayenne

3 Tbsp chopped parsley

3 Tbsp chopped cilantro

1/2 cup olive oil, plus some extra if needed

salt & pepper

Method

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes.  Remove from pan.  Add green beans to steamer and cook until just tender (still having a slight crunch).

While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl.  Stir in the parsley, cilantro and olive oil. Set aside.

Place the cauliflower and garlic cloves in a large bowl and mash coarsely.  I still like for many of the florets to stay intact, so be gentle.  Add the green beans and stir in most of the charmoula dressing.  (I say “most” because you really don’t want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.)  Gently fold in the chick peas and olives.

Dressing should lightly coat all the ingredients.  If you feel you need a touch more dressing, add it.  You can also add more olive oil if needed as well.

 
Cauliflower Zahlouk
 
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Ingredients
  • ⅛ lb green beans (I use a fist full of haricot verts), cut into ½ inch dice
  • ¾ cup chickpeas, drained and rinsed
  • 2 Tbsp oil cured black olives, roughly chopped
  • ¾ cup - 1 cup charmoula dressing, thinned with lemon juice
  • Charmoula Dressing (makes 1 cup)
  • ⅛ cup lemon juice, plus 1 Tbsp
  • ⅛ cup red wine vinegar
  • 3 cloves garlic, finely minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ⅛ tsp cayenne
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped cilantro
  • ½ cup olive oil, plus some extra if needed
  • salt & pepper
Method
  1. Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes.  Remove from pan.  Add green beans to steamer and cook until just tender (still having a slight crunch).
  2. While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl.  Stir in the parsley, cilantro and olive oil. Set aside.
  3. Place the cauliflower and garlic cloves in a large bowl and mash coarsely.  I still like for many of the florets to stay intact, so be gentle.  Add the green beans and stir in most of the charmoula dressing.  (I say "most" because you really don't want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.)  Gently fold in the chick peas and olives.
  4. Dressing should lightly coat all the ingredients.  If you feel you need a touch more dressing, add it.  You can also add more olive oil if needed as well.