roasted garlic-cumin chicken over couscous

A couple of weekends ago, a big storm was headed our way. Not sure if we would lose power - or for how long, if we did - I decided it was a good time to make one really good last meal. I picked this up from Anne Burrell on the Food Network partly because I have always wanted to make roasted garlic. This recipe calls for two whole heads of garlic, but roasting it brings out an earthy sweetness that is just awesome with the chicken and whole-wheat couscous. 

Chef beware, however: as delicious and healthy as this meal is, it is an all-day affair. Make it when it's raining out and you want to be stuck in the kitchen. :)

Roasted Garlic-Cumin Chicken over Couscous

Ingredients

• 2 whole garlic bulbs
• 1 lemon, zested and juiced
• 1 large bunch thyme, leaves only
• 1 tablespoon cumin seeds, toasted and ground
• Pinch crushed red pepper flakes
• Kosher salt
• Extra-virgin olive oil
• 1 (4 to 5-pound) chicken*, cut into 8 to 10 parts

Couscous:

• Kosher salt
• 1 1/2 c whole-wheat couscous (or 2 cups medium-size Israeli couscous)
• Extra-virgin olive oil
• 1 large onion, sliced
• 3 ribs celery, sliced thin on the bias
• Pinch crushed red pepper flakes
• 1 1/2 cups dry white wine
• 3 tablespoons tomato paste
• Large pinch saffron
• 2 zucchini, green part only, cut into 1/2-inch dice
• 2 cups chicken stock, divided
• 1/2 cup pine nuts, toasted
• 3 scallions, white and green, sliced thinly on the bias

Directions
Chicken:

• Preheat the oven to 375 degrees F. Put the garlic bulbs (still in their natural casings) directly on an oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
• When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least one hour.

Couscous:

• Cook couscous according to package directions. Drain and reserve.
• Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for seven to eight minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and 1 1/2 chicken stock. After stirring, dish should be juicy and moist, but not soggy. Taste and adjust seasoning, and add more broth, up to 2 c, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
• Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
• Remove the chicken from the oven and top with scallions before serving.

*Note: Save the bones and make homemade chicken stock!

zucchini-parmesan fritters with lemon-basil buttermilk sauce

Summertime is famous for its surplus of tomatoes and zucchini. I happen to be easily swayed by their pretty colors when I'm in the grocery store - so much that sometimes I overdo it. Today was a day with an overabundance of zucchini. I made zucchini bread to start, but still had about two cups of the shredded green left over. I couldn't bear to trash it and it wasn't enough to saute as a full side dish. So I decided to make up my own fritter recipe, which turned out to be a simple mix up of a little shredded veg, Parmesan, a beaten egg and breadcrumbs, fried in a little olive oil. Oh yeah, and served with a lemony-basil buttermilk dipping sauce. The result? "Hubs approved" and no leftovers.

Zucchini-Parmesan Fritters with Lemon-Basil Buttermilk Sauce
Fritters

• 2 cups shredded zucchini, squeezed dry (you can use any shredded squash or carrots instead)
• 2 cups Panko breadcrumbs
• 1 egg
• 1/4 c shredded Parmesan (or any hard cheese)
• 2 tbsp fresh herbs, julienned (I used sage and basil from my garden, use what you have)
• Juice of 1/2 lemon
• Salt and pepper
• Olive oil

1. In a shallow dish, stir the Panko and some salt and pepper together.
2. In a small bowl, mix the shredded zucchini, Parmesan, egg, 1 tbsp sage (or other fresh herb) and a small handful of the breadcrumbs until thoroughly combined. Form into 3-4 patties and dip each into the breadcrumb mixture, patting to help them stick. Place in the refrigerator for 30 minutes to help it set.
3. Over medium heat, add olive oil to the pan and wait until it begins to shimmer. Add the fritters to the hot oil, being careful not to overcrowd the pan. After a three minutes or so, flip the patty, smoosh it down, and allow it to brown on the other side. When browned on both sides (go for a deep, golden brown), remove it onto a paper-towel lined plate. Serve immediately with the dipping sauce.

Sauce
In a small bowl, mix 1/4 c buttermilk with 1/2-3/4 c sour cream. Add the lemon juice and basil, as well as some salt and pepper. Stir well and serve atop the fritters.

Like this? Try these:

• Fried eggs & veggie fritters
• Deep-fried zucchini bites
• Italian-style vegetables

deep-fried zucchini bites

Yes, I said it: deep fried. As in these were made with a deep fryer (see photo below for evidence). Remember folks, a healthy diet (and a happy human) requires variety and the occasionally junk food. Deep fried junk food.

Plus, I made these for a lot of people. I didn't eat all of them - just a significant portion of them.

Oh, and the "bites" in the title? Perhaps that's a little misleading. They would make a very large bite. Technically, they're more "strip-like." But that's besides the point.

No matter how big your mouth is, make these "bites" when you're feeling the need for something different and fried. If you don't have a deep fryer (I don't - this was my brother-in-law's house), just heat a pan with olive oil and dip a smallish, breaded slice into it once it's hot; if it sizzles, the pan is ready. And you will be, too.

Deep-Fried Zucchini Bites

• 1 3/4 cups freshly grated Parmesan
• 1 1/2 cups panko (Japanese breadcrumbs)
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini, cut into 3-inch long by 1/4-inch wide strips
• Ranch dressing
• Marinara

1. In a shallow dish, combine breadcrumbs, cheese, salt and pepper. Note: fresh herbs, like basil or parsley would be delicious here too - as well as a shake or two of Italian seasoning. In a smaller bowl, whisk the eggs until blended.
2. Dip the zucchini slices in the egg and shake to remove any excess. Transfer to the breadcrumb mixture and press to make the breadcrumbs stick.
3. Heat oil to 350* and submerge the breaded zucchini bites into the oil for several minutes, until golden brown, being careful not to overcrowd the fryer. Serve hot with marinara and ranch dressing on the side.

easy, healthy side dishes

Running out of ideas for new side dishes? Check out these recipes and tweak them to your taste. Easy, healthy and delicious, these will freshen up any weeknight dinner.

Italian-style Vegetables

This is an easy use-up-what-you-have-in-the-fridge type of side dish. Swap out any of the veggies for what you have, but these are especially tasty together.

Ingredients

• Zucchini, halved lenthwise and then sliced crosswise
• Onion, sliced into 1-inch long strips
• Mushrooms, quartered
• Italian dressing (homemade is better)
• Salt and pepper

1. Toss the zucchini, onion and mushrooms together in a pan with a swirl of prepared Italian dressing so that all of the pieces are evenly coated. Turn the heat up to medium and saute until they are starting to brown and the zucchini and onion are soft.
2. Season with salt and pepper to taste and serve.

Garlic and Sun-dried Tomato Corn Muffins (shown above)

• 1 package corn-muffin mix, such as Jiffy
• 1 cup frozen whole kernel corn, thawed
• 1-2 garlic cloves, minced
• 1/3 cup diced sun-dried tomatoes, chopped
• 1/3 cup buttermilk
• 1/3 cup sour cream
• 1 large egg
• Cornmeal

1. Preheat the oven to 375 degrees. Line muffin tin with nine papers. 
2. In a large bowl combine the muffin mix, corn, garlic and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine.
3. Spoon the mix into the muffin tins, filling up the cups about halfway. Dust with a sprinkle of cornmeal. Bake until golden brown on top, about 15 minutes.

Pan-grilled Corn

The next time you sear chicken in a pan, consider this yummy and flavorful corn side dish. When the chicken is done cooking, wrap it in foil and start the corn. The flavors can be easily modified to suit any style dish.

Ingredients

• 4 c corn
• 1 fresh chile, like serrano or jalapeno, diced (and seeded if you can't take the heat)
• 1 tbsp chopped garlic
• 1-2 tbsp water
• 2 tbsp white wine vinegar or the juice of one lime
• 1/2 c chopped cilantro (or basil)
•  Salt/pepper

1. Add a little oil to the pan with the bits from the chicken still in it; set it over medium-high heat.  When the oil is hot, add the corn, chile and garlic; let it cook for a minute. As the corn browns, begin to turn it with a spatula. Do this until all the corn is browned on at least one side.
2. Remove from heat and add salt and pepper, the water and stir in the vinegar or lime juice and the herbs. Serve immediately with the chicken.

Roasted Red Potatoes

There is nothing more satisying that a pile of crispy-on-the-edges and soft-in-the-middle red potatoes. Great for summery dinners and even better in the winter. Mix it up with whatever fresh herb you have, but I like rosemary and garlic – and dipping the quartered potatoes in ketchup when they're done.

Ingredients

• Red potatoes – about 4 small to medium ones per person, quartered
• 1 clove garlic per person
• Handful of rosemary, coarsely chopped
• Salt/pepper
• Olive oil

1. Preheat oven to 400 degrees. In a shallow baking pan, toss the quartered potatoes with olive oil, garlic and rosemary. Season very generously with salt and pepper. (If you like it spicy, add a little cayenne pepper).
2. Roast for ~45 minutes, until the edges are crispy and browned. Stir once or twice during the cooking process and adjust the salt and pepper before serving.

Roasted Asparagus
Ingredients

• Asparagus, woody stems removed
• Fresh-shaved parmesan
• Salt/pepper
• Olive oil

1. Preheat oven to 400 degrees. Drizzle asparagus with olive oil in a jelly-roll pan. Season with salt and pepper.
2. Roast for 18 minutes. Remove from oven, stir around, and top with Parmesan. Roast for two more minutes. Taste, season if needed and serve.

Still need more ideas? Check out these ideas:

• cumin-roasted carrots 
• sauteed snow peas with red onion
• cheesy garlic smashed potatoes
• creamy polenta
• roasted roma tomatoes

salmon with chickpea ragu

I didn't eat seafood until I started dating my husband. That was eight years ago. Tentative at first, he wooed me in slowly (probably with something covered in bacon), tempting me with little bites at a time. Then I started really learning about how good for you fish is and I started to work it into my diet creatively.

I would cherry-pick only my favorite ingredients and find a recipe that incorporated them into a seafood dish. At first I'd eat only those ingredients and pick at the fish. But slowly, my tastes changed and I came to appreciate the flaky – and sometimes steak-like – texture and variety of flavors, ranging from mild and sweet to pungent. Good stuff.

This dish was one I discovered about halfway along my journey to liking seafood dishes. But I loved this dish, even though salmon is a strong fish. The tomatoey-chickpea ragu stands up to it, though, and even non-salmon lovers will enjoy this one. Try it when you're looking for something healthy and hearty. It's quick enough for a weeknight, too.

Salmon with Chickpea Ragu (courtesy Ellie Krieger)
Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, peeled and diced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable broth
• 1 (15.5 oz.) can chickpeas, drained and rinsed
• 1 cup basil leaves, sliced into ribbons, plus more for garnish
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes
• 4 (6 oz.) skinless salmon fillets

Directions

1. Heat oil in a large skillet over medium-high heat, add the onion, and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.
2. Remove the skillet from the heat, and add 1 cup of the basil and ¼ teaspoon each of salt and pepper (and crushed red pepper flakes, if using), and stir to incorporate. Cover to keep warm while you cook the salmon.
3. Preheat the broiler. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.
4. To serve, spoon 1 ½ cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with the ribbons of basil.

fried eggs & veggie fritters

Yet another weekend for brunch, this time I was on a quest to once again use up a surplus of veggies from my organic produce box. The hubs was craving eggs, but I didn't want the standard fried-egg sandwich or eggs-grits combo. I wanted fresh. And I wanted veg.

Veggie fritters and eggs it was. Plus, it gave me the chance to use my food processor for the second time in one weekend (the other opportunity was for a ginger-honey-soy marinade for beef). These fritters are so flexible; just use whatever veggies you have hanging out in the fridge. Cook your eggs however you like, but I recommend over-easy style. The fritters sopped up the runny yolk, really upping the wow factor.

The next time we make these, I'll top them with fresh, crumbled goat cheese and maybe a drop of truffle oil or salt. My toes are curling just thinking about it.

Veggie Fritters with Fried Eggs (adapted from Mark Bittman)

• 1 egg, plus more for frying as an accompanyment
• 3 c grated veggies (carrot, zucchini, squash ... whatever)
• 1/2 an onion, grated
• 1-2 tbsp fresh herbs (I did home-grown rosemary)
• 1/4 c whole-wheat flour
• Salt, pepper
• Olive oil

1. Preheat the oven to 200*. Mix the grated veg with the egg, flour, herbs and a generous amount of salt and pepper. Divide evenly into 8-10 balls and patty, making sure to smoosh them until they're very thin. (If they don't hold together well, add a little more flour.)
2. Heat a pan swirled with olive oil over medium heat. Drop the fritters into the pan, three or four at a time, and fry ~5 minutes on each side. Flip and smoosh them into the pan. When they are adequately browned on each side, move them to a plate and pop them in the oven to keep warm. Repeat.
3. Serve immediately with fresh fried eggs. Top with goat cheese and truffle oil or salt if you have it.

the best zucchini bread in the world (seriously ... )

I have made this zucchini-pineapple quick bread at least 20 times. It's hands down my favorite healthy yet tender, sweet but not too sweet, filling breakfast – especially with a cup of hot coffee – or midday snack. The best part about it is that it keeps well in the fridge for about a week, and the second loaf freezes perfectly ... not that it ever lasts long there. The other good part about it is that it's a quick bread, which means there's no kneading, rolling, or general waiting/patience involved. My kind of bread.

This weekend my mom is coming in from out of town for a quick overnight trip and I wanted something yummy for breakfast while she's here. Zucchini bread to the rescue! I made it last weekend, and though it's only Tuesday, we've almost killed a whole loaf. We'll pull out the second loaf Friday night and have it ready for Saturday morning, lickity-split (just don't tell the hubs it's there ... ). Definitely mom-worthy. Here's how you make it:

Zucchini-pineapple Quick Bread (adapted from Cooking Light)

•  3 cups sifted all-purpose flour (I use 1 1/2c whole-wheat pastry flour)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 4  large eggs
• 2  cups sugar
• 2  cups grated zucchini (about 1 1/2 medium zucchini - yay, food processor play time!)
• 2/3  cup canola oil (heart healthy!)
• 2  teaspoons vanilla extract
• 2  (8-ounce) cans crushed pineapple in 100% juice, drained

1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next three ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. 
4. Spoon batter into two (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for one hour to one hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; turn out from pans. Cool completely on wire rack.

Don't say I didn't warn you.

One last thing: here's a photo of this week's organic produce box. :)