Sunday, June 26, 2011

Lentil and Bulgur Salad

Serves 4
From Everyday Food

*3/4 cup lentils, picked over and rinsed
*Scant 3/4 cup bulgur wheat
*salt and pepper
*1 pint cherry or grape tomatoes
*4-6 scallions, thinly sliced
*juice of one lemon
*2 tbsp olive oil
*crumbled feta cheese

Bring 1 cup pf water to a boil in a small saucepan. Stir in bulgur, 1/2 tsp salt, and 1/4 tsp pepper. Cover; remove from heat and let stand until bulgur has absorbed the liquid, 30 minutes.

Meanwhile, in a medium saucepan, cover lentils with water by one inch. Bring to a boil, reduce to a simmer. Cover and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.

Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice and oil. Serve sprinkled with feta.

Friday, June 24, 2011

Chicken with Artichokes

Serves 2
From Everyday Food

*chicken breasts for 2, boneless and skinless
*8 sundried tomatoes packed in oil, drained and slivered
*4 scallions, green and white parts separated, thinly sliced
*2 cloves garlic, sliced
*1 cup artichokes packed in water, drained, rinsed and halved
*olive oil
*salt and pepper
*1/2 cup Israeli couscous

Places chicken between two sheets of plastic wrap or wax paper. With a meat mallet of skillet, pound to 1/2" thickness. In a medium skillet, heat oil over medium-high heat. Season chicken with salt and pepper and saute until golden brown and cooked through. Remove.

Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain and toss with scallion greens.

To pan add garlic, white parts of scallions and 1/2 cup water; bring to a boil. Add artichokes, sundried tomatoes and a bit more oil. Season with salt and pepper. Cook until artichokes are heated through. Spoon over chicken and serve with couscous.

Friday, June 3, 2011

Grilled Halibut Salad Nicoise


Serves 2
From Eating Well

*4 red potatoes, scrubbed and quartered
*vinaigrette
*1/2 lb. green beans, trimmed
*juice of 1 lemon
*olive oil
*salt
*Pacific halibut steak
*pepper
*lettuce
*1 cup grape tomatoes
*sliced olives
*2 tbsp parsley

Stem potatoes until tender, 10-15 minutes. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with vinaigrette and set aside.

Steam green beans until bright green and just tender, 5 minutes. Rinse in a colander with cold water until cool. Drain well. Place in a medium bowl and toss with 2 tbsp of vinaigrette.

Preheat grill and wait until flames subside. Salt and pepper the fish and grill, 4 or 5 minutes per side. Drizzle fish with lemon juice. Arrange lettuce on two plates, arrange green beans, potatoes, tomatoes and flaked halibut on top. Drizzle with vinaigrette and top with olives and parsley.

Chicken, Corn and Lima Bean Stew


Serves 4
From Everyday Foods

*Oil
*1 onion, diced
*1 green bell pepper, ribbed, seeded and diced
*1 tsp dried thyme
*salt and pepper
*1 1/2 lb. boneless, skinless chicken
*6 plum tomatoes, diced
*1/4 cup Worcestershire sauce
*10 oz. frozen corn kernels
*10 oz. frozen lima beans

Heat oil in a Dutch oven. Add onion, bell pepper, thyme, salt and pepper. Cook until onions begin to brown. Stir in tomato paste. Add chicken, tomatoes, Worcestershire sauce and 1 1/2 cups water. Bring to a boil then reduce to simmer. Cover and cook until chicken is opaque throughout, about 15 minutes. Remove chicken from the pot. Stir in corn and lima beans and simmer until heated through. Meanwhile, shred the chicken with a fork or fingers. Return to pot and stir to combine.

Warm Duck Salad


Serves 4
From Barefoot Contessa At Home

*2 boneless duck breasts, about 5 oz. each
*salt
*1 tbsp shallots, minced
*2 1/2 tbsp sherry vinegar
*1 tsp grated orange zest
*1/2 cup olive oil
*mixed lettuces
*3 navel oranges, peeled, cut in half and sliced
*1/2 pint raspberries or strawberries
*1 cup pecan halves, toasted

Preheat oven to 400. Place duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium rare. Remove from the oven, cover tightly with foil and allow to sit for 10-15 minutes. Remove and discard the skin and fat on top, slice the duck and then cut the slices crosswise into julienne pieces.

Meanwhile, in a small bowl, combine shallots, sherry vinegar, orange zest and 1 1/2 tsp salt. Whisk in the olive oil and set aside.

Combine the lettuces, oranges, berries and toasted pecans in a bowl. Toss with enough dressing to moisten. Gently toss in the warm duck breasts and serve immediately.

Oatmeal-Rhubarb Porridge

Serves 2
From Eating Well Magazine

*1 1/2 cups nonfat milk
*1/2 cup orange juice
*1 cup oats
*1 cup 1/2" pieces rhubarb, fresh or frozen
*1/2 tsp cinnamon
*pinch of salt
*2 tbsp pure maple syrup
*2 tbsp pecans, toasted and chopped

Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil, then reduce heat and cover, cooking at a very gentle bubble, stirring frequently, until oats and rhubarb are tender, about 5 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in sweetener and top with nuts.

Chilled Strawberry-Rhubarb Soup


Serves 4
From Eating Well Magazine

*4 cups 1/2" rhubarb pieces, fresh or frozen
*3 cups water
*1 1/2 cups sliced strawberries
*1/4 cup sugar
*1/8 tsp salt
*1/3 cup chopped mint or basil, plus more for garnish
*pepper to taste

Bring rhubarb and water to a boil in a large saucepan. Cook until rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help it cool quickly. If you aren't in a hurry, skip the ice bath. Refrigerate, stirring occasionally, until cool, at least 20 minutes.

Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil or mint. Serve sprinkled with more herbs and a generous grinding of pepper.

Tomato & Spinach Dinner Strata

Serves 8
From Eating Well Magazine

*olive oil
*1 onion, chopped
*8 oz mushrooms, thinly sliced
*pepper
*salt
*15 oz container part-skim ricotta cheese
*10 oz package frozen chopped spinach, moisture squeezed out
*1/8 tsp nutmeg
*2 cups prepared marinara sauce
*6 slices whole wheat bread
*1 cup mozzarella cheese
*3 large eggs
*1 cup low fat milk
*1/4 cup Parmesan cheese
*2 tbsp parsley, chopped

Coat a 7" x 11" baking dish with cooking spray.

Heat oil in a large skillet. Add onion and cook, stirring often until softened but not browned. Transfer to a bowl. Add more oil and then mushrooms and cook until moisture has evaporated. Transfer to the bowl with the onions, season with salt and pepper.

Combine ricotta, spinach, nutmeg, and pepper in another bowl.

Spoon 1 cup marinara sauce into the prepared baking dish. Break each slice of bread into roughly 4 equal pieces; arrange half the bread on the sauce (the bread doesn't have to completely cover the sauce). Spoon ricotta mixture over the bread. Arrange the remaining bread over the ricotta. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining bread over the top. The pan will be very full.

Whisk eggs and milk in a small bowl. Pour the mixture over the casserole, poking gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed side down. Refrigerate at least 2 hours or up to one day.

Preheat oven to 375. Bake the strata, uncovered for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.

Bean and Hominy Potpie

Serves 6
From Eating Well Magazine

Filling
*olive oil
*1 onion, thinly sliced
*3 cloves garlic, minced
*2 jalapeno peppers, seeded and minced
*1 tbsp paprika
*1 tsp ground cumin
*1 tsp dried oregano
*1/4 ground cinnamon
*pinch ground cloves
*3 cups squash, seeded and diced
*14 oz. can crushed tomatoes
*1 cup vegetable broth
*15 oz. can pinto beans, rinsed
*15 oz. can hominy, rinsed
*1/4 tsp salt
*pepper

Topping
*olive oil
*1/4 tsp salt
*8 corn tortillas
*1/2 cup shredded cheddar cheese

Preheat oven to 400.

To prepare filling: heat oil in a large skillet. Add onion and cook until softened. Add garlic and jalapenos, cook 1 minute more. Add paprika, cumin, oregano, cinnamon and cloves; cook, stirring until fragrant, about 1 minute. Add squash, tomatoes and broth; bring to a simmer. Simmer, covered, until the squash is just tender, about 10 minutes. Add beans and hominy. Season with salt and pepper. Transfer to a 2-3 quart baking dish.

To prepare topping: combine 1 tbsp oil and 1/4 tsp salt in a small bowl; brush on both sides of the tortillas. Cut tortillas into 3/4" strips and cut the strips in half. Scatter the tortilla strips over the filling.

Bake the potpie in the center of the oven until the filling is bubbling, 25-30 minutes. Sprinkle cheese on top and return to oven until melted, 1-3 minutes.

Chickpea Burgers

Serves 4
From Eating Well Magazine

*2 tbsp sesame seeds
*1 tbsp ground coriander
*1 tbsp ground cumin
*canola oil
*4 scallions, chopped
*3 garlic cloves, minced
*15 oz. can chickpeas, drained and rinsed
*1 cup cooked brown rice
*2/3 cup wheat germ, divided
*3 tbsp lemon juice
*1/2 tsp salt
*pepper
*4 6-inch whole wheat pita breads, warmed
*tomato, sliced
*baby spinach
*plain yogurt

Heat a small skillet over low heat. Add sesame seeds and toast, stirring 2-4 minutes. Add coriander and cumin; cook until fragrant, 10-20 seconds more. Let cool. Grind in a spice mill or clean coffee grinder; set aside.

Add oil to the pan and heat over medium. Add scallions and garlic, cooking until softened. Set aside. Position rack in upper third of oven and preheat broiler.

Coarsely mash chickpeas in a medium bowl with a potato masher or fork. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, reserved spice mixture and scallion mixture. Shape mixture into four 3/4" thick patties. Place the remaining wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. Place the patties on a baking sheet with a Silpat and broil for 3 minutes, flip them over and broil 3 minutes more.

Tuck burgers into pitas with tomatoes, spinach and yogurt.