Feeds:
Posts
Comments

Posts Tagged ‘Main Dishes’

At my recent Yoga retreat, quinoa was on the menu, but we ended up not making it. We had so many other delicious things, so it fell out of the rotation. I didn’t miss it, because I thought I didn’t really like it. Until now. You will, too, I bet. You could even take this to any Fourth of July festivities you might be celebrating this weekend. It’s easy to make and travels well.

I used white, also known as yellow, quinoa in my recipe. Look for it in the rice/grain section part of your store. Technically, it's not a grain. It's a seed. And it's gluten-free and very high in protein as well. Photo via wikipedia.

Back to my quinoa breakthrough. Imagine, cooking quinoa according the package directions, and it turning out awesome? Who’d have known? Certainly not me, as I’m not always one for following directions. I can barely make my own recipe the same way twice, much less another person’s. Ha!

I stumbled upon this recipe the other night when “shopping in my cabinets.” I decided to do something novel for me and made the quinoa according to the package directions (fry a cup of quinoa for 20 seconds in butter or oil, add two cups of boiling water, cover, simmer for 20 minutes, covered, over a low heat).

Happy Birthday, America. You're 235, you say? Well, you're forever 21 to me.

As it cooked, I chopped up a bunch of veggies that were hanging around unused: some roasted red peppers, celery, a couple of artichoke hearts. I added a can of (drained) white beans. Then I mixed this all into the fluffy quinoa, along with a couple of drizzles of olive oil, some ground cumin, and some Trader Joe’s 21 Salute seasoning (salt-free and very versatile!) I threw in some nutritional yeast, too.

It was a hit, and a new summer staple was born. It tastes lovely hot, cold, or at room temp. It travels well, and it’s light yet filling. It’s a flexible recipe: vary the veggies and spices and come up with  your own combos. Plus, quinoa is high in protein; along with the beans and veggies, you have a balanced one-dish meal or side.

Quinoa, I’m sorry for my past indifference and for leaving you out of the retreat festivities. I promise I’ll make it up to you somehow, someday!

Fluffy Summer Quinoa Salad

Ingredients to serve 4 as a side, 2 as a main dish:

  • 1 cup quinoa
  • oil or butter of choice
  • water
  • veggies of choice (such as peas, peppers, onions, artichoke hearts, asparagus, olive chunks, scallions, whatever you desire/have on hand)
  • 1 can of bean of choice, drained (I used white beans)
  • salt and pepper to taste
  • spice blend of choice (I used Trader Joe’s 21 Seasoning Salute)
  • ground cumin (couple of pinches)
  • nutritional yeast or parmesean cheese, grated (optional)

1. Cook quinoa according to package directions.

2. As quinoa cooks, chops up veggies, drain beans, and gather spices.

3. Once quinoa is done (takes about 20 minutes), remove from heat.  Fluff with a fork, add spices. Lightly stir. Add oil. Fluff a bit again. Add veggies and beans and stir again. Taste and adjust seasoning, oil, and veggies amounts if   needed. That’s IT!

Read Full Post »

A kale stalk grows in Brooklyn. No, seriously. I snapped this pic at the Brooklyn Botanic Garden recently.

Some people have a way with words. I, apparently, have a way with kale.

Three very unexpected individuals went slightly crazy over this kale recipe:

  • A friend who isn’t much of a veggie eater at all. To the point that I always bring a green salad or a side to contribute to dinner at her place, because otherwise, we’re green-free; to her credit, she’s gracious about this habit of mine, and she loves this kale).
  • Another friend who isn’t a big food person at all, much less a fan of greens. The friend who says, “I don’t eat sides.”  Ha!
  • And my cat.

Yes, you read right. My cat loves this kale. At first I thought he was simply licking the chicken sausage juice off of the plate. But no, the little boy started eating the tiny leftover pieces of greens. With gusto. We’re talking purring and coming back to look for seconds gusto. I trust my cat’s taste in food. He’s quite the foodie, actually. He enjoys hanging out in the kitchen with me, likes chicken only when it’s prepped a certain way, and loves coconut yogurt by So Delicious. He’s got great taste, that one.

Grainy Blackberry picture of my cat :-), whose name is Bise. (Rhymes with the last syllable of resume).

The recipe is so simple. And good!

Simple Skillet Kale Saute with Chicken Sausage

Note: Feel free to leave out the chicken. The kale still tastes fabulous without it.

Ingredients to serve 2:

  • 2 or 3 links chicken sausage, cut into ovals
  • 1 bunch of kale
  • cooking oil of choice, up to 2 tablespoons
  • Seasoning blend of your choice (I’ve been using Trader Joe’s “Everyday Seasoning” for my kale lately)
  • Salt (ONLY if seasoning blend is unsalted)
  • Nutritional yeast or grated cheese of choice (optiona)
  • 2 Tablespoons sundried tomatoes, slivered (optional)
  • Splash of pomegranate molasses (optional)
  • Splash of water or broth of choice (might not need)

1. In a roomy skillet or Dutch oven, heat the oil over low heat. Once the oil is warm, add chicken sausage and allow to brown on one side (check after about a minute).

2. Meanwhile, prep kale (rinse, cut or tear into pieces)

3. Flip chicken sausage. Now add kale to skillet and on one side for a minute or two. Then turn it to coat with oil and sausage juices, then add spices, plus sundried tomato slivers. Turn and cook the kale on for another minute or so. Taste kale for texture (I like mine tender-crisp), and adjust spices, including salt, if desired. Add a drizzle of pomegranate molasses, if using. (If at any point the kale becomes too dry in the pan, add a bit or water or broth of choice)

4. Remove from skillet, sprinkle with nutritional yeast or grated cheese (if using), and serve warm. It can also travel well and makes a tasty cold salad or side dish.

Read Full Post »

Oven fried chicken nuggets stay moist thanks to a coating of nut butter, and crunchy courtesy of panko crumbs. Early-season broccoli rabe is my veggie side, and Trader Joe's Mango Ginger Chutney serves as the dipping sauce du jour.

I love chicken nuggets. I know, really sophisticated of me? Ha!

Edited to Add: I was born and (mostly) grew up in Texas, where fried chicken was on the weekly menu rotation, at least in my earliest years. I’ve always loved it. Just the smell of it makes me nostalgic. But I can’t always eat it, for obvious reasons. These flavorful nuggets satisfy the crunchy, chicken-y craving, and aren’t as messy and hot as frying up a batch of chicken. Plus, my fried chicken never seems to taste quite as good as my mom’s.

Luckily, I’ve figured out how to give chicken nugget morsels a healthy, grown-up, and tasty upgrade.

The key ingredients? Nut butter plus panko bread crumbs (that stuff that makes tempura so crunchy and awesome at your favorite Japanese spot. Panko bread crumbs have become increasingly common in regular grocery stores in recent years. Progresso brand makes them, as does Roland. Roland is the brand I used in this recipe. I paid about $1.25 on sale for my 7 ounce bag, which will last awhile).

Yum!

Coating chicken chunks with the nut butter of your choice is a great way to get crunchy panko crumbs to stick, and stick well, to the chicken pieces. Then just pop them in the oven for 15-20 minutes, and you have an irresistible nugget delight. The nut butter gives them another boost of flavor, and keeps the breast meat, which often tends to dry out, nice and juicy.

No panko crumbs? Try regular breadcrumbs from the store. Gluten free needed? Then coat the nuggets in nut butter, followed by a dusting of the ground nuts of your choice.

You can use the nut butter of your choice. I’ve tried this with almond butter, peanut butter, and sunflower seed butter. All work equally well, as does pistachio nut butter, which I made a batch of recently. Here’s the recipe link to Pistachio Honey Nut Butter:

Pistachio nut butter. Easy to make at home and a worthwhile option to coat your chicken nuggets in before dredging them in panko bread crumb awesomeness.

Bonus Tip: Prep extra nuggets and freeze them in a single layer, covered well. When it’s time to eat, just remove them from the freezer and bake them according to the directions below. No thawing necessary.

Baked Nut Butter Chicken Nuggets

Ingredients to make 2-4 servings (2 as entree, 4 as an appetizer):

  • 1 pound of chicken breast, cut into chunks
  • Seasoning blend of your choice
  • Salt (ONLY if seasoning blend is unsalted)
  • 1/2 cup nut butter of choice, more if necessary
  • 1/2 cup panko bread crumbs (or alternatively,bread crumbs from a can, or ground nuts)
  • Splash of water (might not need)

1. Preheat oven to 450 F.

2. Season the chicken with the seasoning blend, adding salt if necessary.

3. Spoon nut butter into a mixing bowl.  Mix well. If it seems a bit dry, put in a tiny bit of water to loosen it up (it should be a texture that is slightly thinner than honey).

4. Place chicken chunks in nut butter and toss to coat, using your hands or a spoon to coat all sides.

5. Throw panko crumbs on top of chicken and mix well. If necessary, press crumbs into the chicken so they adhere. Make sure all sides of the chicken are coated with crumbs. Shake off excess crumbs.

6. On a baking sheet, in a single layer, bake the nuggets for 15 to 20 minutes.You don’t even need to turn them!

7. Serve with the side/s and or dipping sauce of your choice.

Read Full Post »

Ginger, garlic, and chile are the foundations of this simple soup. I used chipotles that were pre-cooked in adobo sauce, but you could use other peppers if that's easier for your. Photo courtesy of stock.xchng.

What’s that old saying?  “Life is what happens when you’re busy making other plans.”

That’s what this week feels like. Here I was with big plans to do the following:

  • A thorough, if late, deep housecleaning to prep for Persian New Year (Nowruz).
  • Batches and batches of cookies baked (and photographed and blogged about!)
  • To send out some of said treats as gifts.
  • A delicious Persian New Year feast over the weekend.
  • Oh, and to teach just shy of 20 classes. . .
  • . . . AND to serve as a bridesmaid in my friend’s wedding this weekend.

Yeah, right. That sound you hear? That’s the Universe laughing at my plans.  Loudly. I’m laughing now, too, at myself for thinking I could get all of that stuff done, even under the best of circumstances. You see,  I started feeling not so great late last week, and haven’t been quite able to shake the feeling since. So I scaled back on my ambitions, focusing on resting and working and, quite frankly, just getting through the week. (Don’t worry, I don’t teach with a fever and I’m not doing adjustments this week just to be on the ultra-safe side).

I have so much garlic around my place. It's slightly ridiculous, and no, I don't fear vampires ;-) Photo courtesy of stock.xchng.

I also threw everything but the kitchen sink (and the doctor) at this annoying bug. You name it: Vitamin C, immune supplements, kombucha, juices, garlic, ginger, spices, cake, sleep, TV, movies, tea, menthol, baths, books, carbs, probiotics, Swedish bitters, and probably at least a half-dozen more things.

It’s been quite stubborn. Very strange, considering I’m rarely sick.

On the positive side, I did make a soup that truly helps me feel better. I breathe deeper and feel less achey when I eat this. It’s super simple to make, otherwise I never would have made it. Ha! It’s not Persian, not even Middle Eastern. It IS good, though, and I’m so grateful for the simple healing powers of ginger, garlic, and chili. When tossed in my slow cooker, they created some kind of magic:

Spicy Soup with Ginger, Garlic, and Chili Pepper

Ingredients

  • 1 chunk of ginger, peeled (about 2 Tablespoons)
  • As many garlic cloves as you want, peeled (I did about 5)
  • 2 chipotle chiles in adobo sauce (can sub other chiles if that’s easier for you)
  • 1/2 medium onion, in chunks
  • 32 ounces chicken or veggie broth
  • 2 potatoes, cubed
  • 1 cup of baby carrots, cut into bite-sized pieces
  • 1 can chickpeas, drained (14-16 ounces)
  • Slivered scallions for garnish (optional)
  • Avocado as a topper (optional)
  • 1 Teaspoon cumin (optional; if you don’t use chipotles in adobo, use some cumin to pick up that smoky flavor)
  • Salt and pepper to taste

Directions

1. In a blender, combine ginger, garlic, chili, onion, and broth. Blend until smooth.

2. Pour mixture in a slow cooker. Add potatoes and carrots, and cumin, if using. Stir. Cook for 4 hours.

3.  Stir in chickpeas. Taste and adjust seasoning (the broth can be salty, so make sure to taste first before adding salt)

4. Ladle into bowls and serve topped with scallions and/or avocado chunks.

Read Full Post »

Fesenjan is a beloved Iranian pomegranate-walnut stew. It can be made with chicken, duck, or without meat. What you see above is a version made with mushrooms and chickpeas, a departure from the classic recipe. Note my greenery "garnish" isn't really edible ;-) This is my fast, 15 minute version of khorest fesenjan.

Yes, you read right. A 15-minute version of beloved Persian koresht fesenjan.

What??????

For the uninitiated, it’s a stew of ground walnuts, pomegrante molasses, and, often, chicken. It has a sweet and sour flavor that might sound weird on paper, but tastes oh-so-good on the palate. It also has a bit of a reputation: a rep as something that takes a good while to cook.

We chatted about this recipe on here before:

But today’s offering is a quickie take on the slow-cooking classic. Over the weekend, a reader, Almaz, and I were chatting on Facebook. She loves the blog and had such kind words of encouragement for me. I was really touched. So I asked her if there was anything in particular she’d like me to post about. She jokingly (I think), said “15 minute fesenjan.” I immediately thought about a slow cooker version, that potentially could have only 15 minutes of hands on time.

Then today, while tinkering around in the kitchen, I realized a truly fast fesenjan, made in 15 minutes from start to finish, IS doable. If you have the following, already ready:

  • Pomegranate PASTE or MOLASSES (pre-thickened, you see!)
  • Ground walnuts.
  • Pre-cooked chicken (if using).
  • Pre-cooked rice (if serving over rice). Or you could use quick cooking rice. (Not as tasty as homemade, but just sayin’)

So here we go. Don’t blink, guys, or else this recipe will be over before you know it:

15-Minute Khoresht Fesenjan (Pomegranate Walnut Stew)

Time: 15 minutes

Yield: Approximately 4-6 servings. ( The nuts make this a very rich dish.)

Ingredients

  • Neutral cooking fat of choice (butter, grapeseed oil, etc)
  • 1/2 medium onion
  • 1 cup pre-ground walnuts
  • 1 Tablespoon sumac
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 cup pomegranate molasses or pomegranate paste (can find on Amazon)
  • 10 ounces of mushrooms (optional)
  • 1 cup of chicken broth, vegetable broth, or water
  • 1 14-16 ounce can of chickpeas, rinsed (optional)
  • 1 cup of pre-cooked chicken, cut into bite-sized pieces (such as leftover roasted chicken)
  • Honey, sugar, or agave nectar to taste
  • Salt and pepper to taste

Directions

1. Over a low heat, heat oil or butter in a Dutch oven.

2. As fat warms, dice onion.  Add it to the pan and cook for about 5 minutes, stirring periodically. (Chopping the onion very small will help it cook through faster).

3. As the onion cooks, slice mushrooms (if using) and drain and rinse chickpeas (if using).

4. Lower the heat, and add walnuts to the onions. Toast walnuts lightly, turning often, for 30-60 seconds, or until you smell a hint of fragrance. Immediately add in spices, and cook for about 30 seconds more. Turn heat off.

5. Add in the pomegranate molasses/paste, stock or water. Stir well, then add in any of the following that you’re using: chicken, mushrooms, chickpeas. Put the heat back on, then increase heat to high until stew boils. Drop the heat down to low.

6. Cook for 5 minutes more, until mushrooms are cooked through and chicken, if using, is warmed through. (You can cook this dish longer if you wish, up to half an hour, but the shorter cooking time works if you’re in a hurry).

7. Adjust seasonings to your taste. If you want it sweeter, add in sweetener of choice, stir, taste. Repeat until you’ve reached your idea sweet-sour ratio.  Serve over rice of choice and enjoy.

That’s IT!

Enjoy it over rice of your choice.

Read Full Post »

I almost always have lemons on hand at home. I feel sort of lost without them. Photo courtesy of stock.xchng.

When a dish is quick, easy, and healthy, what’s not to love? I threw this chicken dish together with ingredients I had on hand one recent cold day: boneless, skinless chicken thighs, lemons, pre-sliced mushrooms, zatar, and scallions. It was comforting, flavorful, and simple to make. I’ll be making it again!

I call it “Lazy” because that was how I was feeling that day: lazy, but in need of a home-cooked meal nonetheless.  In the true spirit of laziness, I snapped a pic of the final recipe with my Blackberry, but then didn’t bother to upload it. Oh well, I forgive myself. I hope you can find in it your hearts to forgive me too ;-)

I'm so into mushrooms. Even the plainest, most basic mushrooms have such a beautiful flavor. Photo courtesy of stock.xchng.

Time saving tip: While your chicken is cooking, you could make your starch and/or salad/veggie side. What I did this time was make a couple of portions of this brown rice couscous to go with the meal. I had some pre-made tabouli on hand, so with a little fresh dressing of lemon and olive oil,  the tabouli served as the vegetable side.  The dusting of za’atar herbs on top of the finished dish gives the chicken and ‘shrooms a subtle herbal finish.

Lazy Lemon Mushroom Chicken with Za’atar

Ingredients

Time: Start to Finish, 30 Minutes

  • Olive oil
  • 1 to 2 cups sliced mushrooms
  • 1 Lemon
  • salt and pepper to taste
  • 1 lb boneless, skinless chicken thighs
  • Scallions, sliced (use kitchen scissors to slice them)
  • Zatar for garnish (optional, even though the ingredient is in the title ;-) )

Directions

1. In a saucepan or Dutch oven, warm up to a tablespoon of the the olive oil over a medium low flame. When the oil is shiny, add in the sliced mushrooms.

2. As the mushrooms cook, make a quick marinade for the chicken. In a ceramic or plastic bowl, toss in a few splashes of olive oil, the zest and juice of the lemon, and salt and pepper to your taste. Add the chicken, turning to coat well. Let sit for 5 to 10 minutes as mushrooms cook.

3. As the chicken marinates, turn the mushrooms; let them cook on the other side for 3-5 minutes.

4. Remove mushrooms and set aside.  Add chicken to pan, pouring in about half of the marinade. Discard the rest of the marinade. Cook chicken thighs on one side on medium heat, browning, for 3-4 minutes.  Flip the thighs and cook on the other side, about 3 minutes more.

5. As the chicken browns on the second side, add in the scallions. Cook for another minute, then add in about half a cup of water. Add in the mushrooms. Cover and reduce heat to low. Let the liquid reduce by about half, about 5 minutes more of cook time.

6. Taste the sauce and add salt and/or pepper if needed.

7. Sprinkle with zatar as a garnish. Serve with side dishes of your choice and enjoy.

Read Full Post »

There wasn't much of this Persian Eggplant Dip left to photograph, but I did my best.

Sometimes the best recipes are the simplest. Here’s a recipe my dad shared with me verbally on a recent visit. It was inspired, in part, by the eggplants then growing in the family garden.

Our conversation went something  like this:

Dad: “You know what you can do with this eggplant? Take a whole eggplant and roast it in  the oven.”

Me: “Do you have to poke holes in it? You know, to let the steam escape?”

Dad: “No, just let it roast really well until it starts to cave in on itself. You might have to turn it over once.

Then cook some onions in a pan on the stove for a few minutes. Then you add in some garlic. . .”

Me: “Do you add any spices to the onions and garlic?”

This is the type of eggplant growing in the family garden, and this is the type I used back in New York to make the Persian Eggplant Dip recipe my dad had shared with me on a visit this summer. Photo courtesy of Stock.xchng

Dad: “No, just salt and pepper. Anyways, you cook the onions and garlic until they’re soft. Then you can add in a little bit tomato and cook that for a minute.

Then you cut the eggplant, take out everything, and mix it in with the onion and garlic. Cook it until. . .let it get warm.

You can eat this like a dip with some cheese and bread [My dad loves cheese and bread. To the point that they make their own].

Or you can even have this as dinner. You can eat it cold, too. “

Me: “Wow, that sounds really easy and healthy. But like it would be really satisfying too. “

Dad nods in agreement, and I’m thinking, “New blog post. Score!”

So yes, that’s the recipe. I suspect that second to leaning recipes by doing, the verbal passing down of recipes is historically the second most common way recipes are passed down through the generations.

More specs:

Oven roasting temp? 400-425 F worked well for me.

Length of roasting time? For 2 medium eggplants, start with half an hour. Turn them over at 15 minutes.

Goats on the farm. There's only one goat who my dad milks, because she is no longer nursing but still producing milk. That one goat yields about a gallon of milk a day. Udderly ridiculous. They use the milk to make yogurt and goat cheese.

How long to cook the onions? 10 to 15 minutes. Add the garlic in the last few minutes so that it doesn’t get bitter or burn. Alternately, you can smash is pre-roasted garlic at the last minute if you have some on hand.

Optional Extras? Garnish with fresh herbs of your choice. I mixed in a few dollops of goat cheese in a fromage homage to the goats my fam keeps. They make their own goat cheese from their milk.  I avoid dairy for the most part, but definitely enjoy a few smidges of goat cheese when I visit the fam. It’s sooooo good and fresh!

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 2,027 other followers