Quick Chick with Corn and Beans

I had some boneless, skinless chicken breasts on hand along with some corn on the cob, green beans, tomatoes, parsley and coriander.  This was a cinch to make and tasted really good.  I don't have a picture of the cutting board this time because I wasn't staging anything to post.  Halfway into preparing this meal, I started to take some photos because I wanted to share the recipe, so this post is sort of a mish mash. This is a great weekday meal because it's quick and easy. Don't worry about the pesto; I had some in the freezer from a batch I made with wild leeks I found while hiking.  I'm sure this chicken would taste great without it. If you have a shellfish allergy, omit the chili shrimp sauce as well. It would taste good with some black bean sauce or a dash of tamari.

ON THE CUTTING BOARD:

Corn on the cob, green beans, tomatoes, chicken breasts, lemon,
flat leaf parsley, coriander, leek pesto, chili shrimp sauce (in Asian
section of markets), garlic powder chicken broth, sea salt, pepper, olive oil.

STEP ONE:



Heat one T. of olive oil in a skillet. Cut the corn off
the cob and mix with green beans cut into 2-inch pieces.
Cut small tomatoes in half. When oil is heated,
add to a skillet. Add 1 tsp. chili shrimp sauce
and a T. or two of leek pesto. Mix and saute for
about 10 minutes on a medium low heat.  Add
chopped parsley and coriander just before you
take off the heat and stir.  Meanwhile, pound
the chicken breasts between wax paper until about
a half-inch thick.



:

Grate a T. of lemon zest and chop up some fresh sage.
Sprinkle garlic powder on chicken along with a little
kosher salt and freshly ground pepper. Top with sage.
In a very hot skillet, sear the chicken breasts on both
sides in about 2 T. of olive oil and then let cook
about 5 minutes per side (or less).  Remove from the
heat.

STEP THREE:



Scrape the pan with the yummy bits to loosen them.
Add about a half-cup of chicken broth. If you have
white wine, pour in a little. Cook the pan juices
for a few minutes (if you add wine, let it simmer a
little longer).  It should reduce a little. There isn't
much to scrape up since these are boneless, skinless
breasts, but you can still get a nice flavor.

STEP FOUR:



Arrange the plates and pour the pan juice over the
chicken.  Eat and enjoy!  I added some potatoes to
this meal as well.

ALLA VOSTRA SALUTE!

Upright Oven Baked Bird

I came across this recipe on my friend Rhonda's Facebook page: Bundt Pan Roast Chicken by Delish.  I decided to try it the following evening since I had every single ingredient on hand (including a sprouted onion and a sorry looking carrot) but the chicken.  It's super easy to do and convenient too since all the ingredients are in one pan and baked together.  The result is a crisp-skinned baked chicken that is done in about one hour.

ON THE CUTTING BOARD:



Small, organic, free-range chicken, 5 red potatoes, two carrots,
one medium onion,  6 garlic cloves, two lemon halves,
fresh thyme, rosemary from the garden, seasalt, black pepper,
olive oil.

STEP ONE:


Preheat oven to 425 degrees. Slice the vegetables,
smash the garlic cloves, slice
the lemons. Keep the herbs whole.



Drizzle a little olive oil over the vegetables, herbs
and lemon slices, add some salt and pepper to taste
and place in the bundt pan.

Take the neck and giblets out of the chicken's cavity
and rince the chicken. Pat dry. Place the chicken over
the pillar on the bundt pan (the recipe said to cover the
hole with tin foil which I forgot to do). Drizzle the chicken
with olive oil and sprinkle with salt and pepper.

STEP THREE:



Bake uncovered for one hour or until the skin on
the bird is golden brown and crisp.

This is a classic roast chicken recipe. I'll try adding
different seasonings to the chicken and vegetables when I
want bolder flavors. But this is a keeper. So easy and tasty.
I'll also try covering the hole with tin foil next time to see
if there's any difference in the time it takes to brown the bird
or if it becomes even crispier.  I ended up cooking this chicken
for about 65 minutes.

ALLA VOSTRA SALUTE!

A Tasty Side Dish with Quinoa, Wild Rice and Vegetables

I took what I had in the fridge which was down to the wire and came up with this side dish for some salmon I planned to serve.  I'm sharing it because it was really good! Makes 3-4 servings.

ON THE CUTTING BOARD:



Half of a butternut squash, one Japanese eggplant,
a few peppers (small ones in different colors), a cup
of wild rice and quinoa mix, half a large yellow onion,
parsley, cumin seeds, sea salt and pepper.

STEP ONE:



Cook the quinoa/rice mixture according to directions.
Cut all the vegetables and place in piles on the cutting
board. This makes it much easier to prepare.
If you have very small peppers, keep them whole.

STEP TWO:



Heat 3 T. of grape seed or other high-heat tolerant
oil in a wok or large, deep skillet. Place 1 T. cumin
seeds in oil and allow to sizzle until they start to
lightly brown. Add a T. of butter if desired. I did for
more flavor. Irish butter is divine!

STEP THREE:



Add the squash and eggplant to the wok and cook for
about 10 minutes, stirring every couple of minutes.

STEP FOUR:



Throw in the onions and peppers and allow to cook
until golden brown and soft, about 6 minutes. The
eggplant might absorb much of the oil, so you may have
to add a little.*

STEP FIVE:



Add the quinoa/rice mixture to the vegetables and
stir. Add salt and pepper to taste.

STEP SIX:



Sprinkle chopped parsley and basil on top and serve.

*You can try salting the eggplant and leaving it for
about an hour to "sweat" out excess moisture and
supposedly, a bitter taste. But truth be told, this technique
has never made that much of a difference for me.

ALLA VOSTRA SALUTE!

A Tip for Bringing Out the Fresh Flavors of Your Vegetables

As I set up my cutting board with the ingredients for a quick stir-fry with the vegetables I had on hand, I took out a jar of black bean sauce thinking that would bring a good flavor, and I would use it as a finishing touch.  When I started frying up the onions, though, I had another inspiration -- white balsamic vinegar and white pepper.  The vinegar brought out the fresh flavors of the vegetables and it needed nothing else but a little white pepper and sea salt. Using the black bean sauce would have hidden those fresh flavors. Keeping it simple here was the better choice. Hello Spring! Here's the delicious result.

ON THE CUTTING BOARD:



Asparagus, 1/3 white onion, 2 small tomatoes, an
ear of corn, fresh coriander, fresh basil, black bean
sauce that needs to be replaced with white balsamic
vinegar and some white pepper.

STEP ONE:



Chop the onion and fry in a T. of oil (I used
grapeseed).  Add 2 T. of white balsamic vinegar
and 1/2 tsp. white pepper. Stir on highish heat for
a few minutes.



Cut the tomatoes into quarters and add to the pan.
Cook for a few more minutes.



Chop the asparagus including the stems (to one
inch from the bottom) and add to pan with a few
leaves of chopped basil.  Cook for
a few minutes.



Cut the kernels off the ear of corn and
add to the pan. Stir and cook for a few
more minutes. Keep the vegetables brightly
colored with some crunch, throw in a
generous pinch of sea salt and serve with
chopped coriander on top.  Serves 3-4.

This is a great, healthy side dish for practically
anything. Experiment with whatever vegetables
you have on hand. Vinegar is such a great
ingredient for bringing out the natural
flavors of your food. I'm so glad I didn't
hide them with that heavy black bean sauce.
Try it!

ALLA VOSTRA SALUTE!

Pork Roast in a Clay Pot

This was so simple and so good. I used my Romertopf clay pot again and the meal was super easy to prepare. Three hours later it was ready to eat: fork tender and flavorful.  Here's the recipe:

ON THE CUTTING BOARD:


Rib end pork loin (3-4 pounds), browned for the pot.
Chili peppers at a heat level of 3 and 6 respectively on
the Hot Chili Pepper Scoville Scale (this scale rates
chillies on a scale of 0-12 with 12 being the hottest).
I used 2 pasilla and 1 poblano, 3s, and 1 jalapeno, a 6.
Adjust according to your chili heat preference.
One onion, 8 cloves garlic, cherry tomatoes, 1 T. cumin, 1
bay leaf, 1 T. smoked paprika, 1 T. tomato paste, 1 cup
vegetable broth, a cup of dark beer (I used lager because
that's what I had on hand), 4 fresh thyme springs and one
rosemary sprig, sea salt and pepper.

STEP ONE:



Cut 3 cloves into slices, slit holes in
the roast and place slices into the meat. Salt
and pepper the roast to taste.Brown the roast
in a pan with a tsp. of oil. You don't need
much. Set aside and cut up an onion in large
chunks and throw in the pan. Cook until slightly
softened and slightly charred.

STEP THREE:



Place roast, peppers and tomatoes in clay
pot or other oven proof pot. Spread the
tomato paste on top of the roast and
sprinkle the cumin on top. Pour in the
vegetable broth and beer.



Place the onions into the pot along with
the remaining 6 garlic cloves (smashed).
Top with the thyme and rosemary.



Place pot in a cold oven and turn it on to
450 degrees (if using a clay pot, you will need to
soak it in water for at least 15 minutes before you
fill it). Otherwise, preheat  oven to 450 and cook
for 30 min. and then turn down the heat to
325 for the remaining 2.5 hours.

STEP FOUR:



Allow to cook for 2.5-3 hours.

STEP FIVE:



Serve with the pan juices on the side and enjoy! I
served mine with Persian rice and a salad.

ALLA VOSTRA SALUTE!

Forbidden Rice and Haddock

For this week's post, I'd like to feature black rice or "forbidden rice" a variety that has a high nutritional value. It is a source of iron, vitamin E and antioxidants (more than in blueberries) and is quick-cooking and delightful.  I found it in a local market and brought it home with some haddock. Haddock used to be overfished but the population has been making a steady comeback. It's population health is now deemed moderate and it has minimal contaminant levels. Hook and line caught haddock also prevents the environmental damage that bottom trawls cause.  Get a free seafood app to inform your seafood buying if interested. 

ON THE CUTTING BOARD:



 

Black rice, 3 cloves chopped garlic, oyster mushrooms,
cherry tomatoes (halved), a quarter onion, chopped,
dandelion greens from my garden, haddock fillets (dipped
in milk and covered with breadcrumbs)

STEP ONE:



Dip haddock fillets in milk mixed with garlic powder.
Dredge in breadcrumbs and let sit for 20 minutes.

STEP TWO:



Cook rice according to package directions. While rice
is cooking, saute`the tomatoes and mushrooms with the
onion and garlic in a T. or so of olive oil. Add the dandelion
leaves a few minutes before the tomatoes and mushrooms
finish cooking.  Add a dash of sea salt and freshly ground
black pepper.





I'm growing my own oyster mushrooms. I'm on my
third flush (growing round). They're easy to grow and
yield a good amount of fresh, yummy schrooms.  This
is the third meal I've made with my homegrown mushrooms.
I highly recommend trying it!  My kit was given to me by
a friend from a company called www.rootmushroom.com.

STEP THREE:



Add the black rice (deep purple color when cooked)
to the skillet with the vegetables and stir.
Cook haddock fillets over a high heat. I used grapeseed oil,
about 1 T. per fillet.  Cook until golden and fish flakes when
pierced with a fork. Lightly salt.

STEP FOUR:



Enjoy with a green vegetable and a salad.

ALLA VOSTRA SALUTE!

TESTING A CLAY POT

I finally got around to cooking a meal in a clay pot, meals I love when I'm out but had never tried at home. My friend Amber gave me a Romertopf for my birthday, and it's lovely to look at and hold. To cook in a clay pot you must first soak the pot for at least 15 minutes in cold water and then when it's filled, place in a Cold oven. This allows the pot to slowly absorb the heat as it rises to the designated baking temperature.

Two great things about clay pot cooking are the convenience and ease of preparation. You simply add the ingredients to the pot as you would a crock pot and then sit back and relax as the pot performs its magic.

I took what I had in the fridge to make my first clay pot dinner.  Here's what happened.

ON THE CUTTING BOARD:



Organic chicken thighs, onions, baby potatoes,
mushrooms, cherry tomatoes, onions, garlic, green
pepper, fresh tumeric, ginger, dandelion greens,
sugar snap peas, lemon, red chilies, oyster sauce,
organic chicken stock and spice mix* (Use whatever
you'd like as a spice mix. I'm leaving this one totally
up to you. The variations are practically
endless!)

STEP ONE:





Cut a medium onion into large chunks,
mash about 6 garlic cloves, cut half a
green pepper into thin strips, add 8-10
potatoes, 8-10 cherry tomatoes, about
a cup of mushrooms, a dozen red chilies
and grated turmeric (1 and half-inch
piece) to the pot.

STEP TWO:





Take the chicken thighs and cut off any
excess fat and dredge in the spice mix (can
do this about an hour earlier to allow the
flavors to penetrate the meat). Add on top
of the vegetables in the clay pot. Add a quarter
cup of the chicken stock. Place pot in a COLD oven
and set to 425 degrees.  Cook for 30 minutes after
oven reaches target temperature and then check the pot.
Continue cooking for another 25 minutes, the last
10 minutes or so with the top removed to brown the
chicken, check for doneness (no pink in the chicken)
and remove from the oven.

STEP THREE:



Heat a wok with about 2 tsp. grape seed oil (or
canola or a high heat olive). Carefully add a large
bunch of dandelion greens and stir-fry for a couple
of minutes. Add a couple of minced garlic cloves and
an inch of minced ginger.  Continue to stir fry for another
minutes and add a cup of snow peas and one T. of
oyster sauce.  Cook until greens are wilted and peas
are still firm.  Adjust seasonings, squirt some lemon
juice on top and add some freshly ground pepper.

STEP FOUR:





Arrange chicken, vegetables and greens on a platter
and serve onto individual plates. Enjoy a meal that
is fork tender and delicious, having cooked in its own
steam. Healthy too!

*An organic mix of vegetables, fruits and herbs called
Wurzfee Streuwurze and Gemusebruhe, brought back from
Berlin by my friend Herta who talked so much about
it in her own cooking I asked for some when she visited
Germany recently.  It contains carrots, celery, onions,
turmeric, shitake mushrooms, parsley, apples, sunflower
seeds and sea salt.  You could use almost anything to flavor
this dish. I was thinking a good spicy mix of cumin, coriander,
chili powder, green chili paste and sesame seeds would be
good too.

I love my clay pot and will continue to experiment with
it.  It's an incredibly easy, quick and healthy way to cook.
Next time I'll try a whole fish and see what happens.


ALLA VOSTRA SALUTE!