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!

chicken skewers with spicy peanut sauce

You know how I feel about peanut butter. (And, in case you don't, let me fill you in: it borders on obsession.) Peanuts are a food you can feel good about eating because of their super-charged monounsaturated fat, which is a nutrient noted for its cardiovascular benefits. I've also read that peanuts have an antioxidant in them that is good for skin recovery, so make this after a day in the sun.

This peanut sauce, which also brings super-healthy fresh garlic and ginger into your life, comes together quickly in a food processor and makes a great dip for veggies the next day. Serve it with a light and fresh side dish - I did sauteed spinach and steamed summer squash - and feel good about dinner tonight.

Chicken Skewers with Spicy Peanut Sauce
Makes four servings 

• 1/2 cup chicken stock or broth
• 1/2 cup light coconut milk (shake the can before pouring!)
• 2 tablespoons low-sodium soy sauce
• 1 shallot or onion, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
• 8 (8-inch) skewers, soaked for 20 minutes
• 3/4 cup spicy peanut dipping sauce, recipe below
• 2 tablespoons minced fresh basil or cilantro leaves
• 1/4 cup chopped toasted peanuts

Directions

1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for at least an hour. Remove the chicken from the marinade and discard the marinade.
2. Skewer the chicken and preheat a grill to medium heat. Cook two to three minutes per side until meat is cooked through and has light grill marks. (You could also broil these until juicy and just done, flipping halfway through the cooking.)
3. Serve chicken skewers with sauce, and garnish with basil or cilantro and chopped peanuts.

Spicy Peanut Sauce:
Sauce can be made a day ahead of time, and will keep three to four days in the refrigerator. It doubles as a yummy, healthy veggie dip for next-day snacking.

• 1/2 cup natural creamy peanut butter (skip the overly processed or reduced-fat varieties - you'll miss out on this food's natural goodies!)
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 teaspoon red curry paste
• 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth. Serve with grilled chicken skewers.

chicken with mushroom-wine sauce

This could be the easiest, tastiest weeknight meal ever. Use pre-sliced, pre-cleaned mushrooms and you'll find that the most difficult part is opening the bottle of wine. Whew, I'm exhausted just thinking about it. Pair it with steamed veggies or a salad and you've got a powerhouse lean, easy meal. Enjoy.

Chicken with Mushroom-Wine Sauce

• 2 skinless, boneless chicken breasts, butterflied into 4 thin pieces
• 2 teaspoons canola oil 
• 1/4 cup chopped shallots  or onions
• 8-ounces mushrooms, sliced
• 2 minced garlic cloves 
• 1/2 cup dry white wine (or extra chicken broth)
• 1 1/2 teaspoons all-purpose flour 
• 3/4 cup fat-free, lower-sodium chicken broth
• 1 tablespoons butter
• 1 teaspoon minced fresh thyme
• Salt and pepper

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with salt and pepper, to taste. Add chicken halves to pan; cook until lightly seared (as shown) and just done. Transfer chicken to a serving platter; tent with foil and keep warm.

Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for one minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates.

Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook two minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

Not what you're looking for? Try these other chicken ideas:

• Maple-Mustard Glazed Chicken
• Seared Chicken with Tomato-Balsamic Reduction
• Garlic-Ginger Marinated Chicken Thighs
• Better-For-You Grilled Wings

chicken and brown rice with mushrooms

This was super yummy and healthy. And it made some coworkers jealous of my leftovers for lunch. :) Make this when you have some leftover chicken and aren't sure what to do with it but want a healthy, easy meal.

I should note that I made the mistake of using regular brown rice instead of basmati brown rice. The rice took a little longer to cook and threw me off my game a little. Be sure to try it with the correct type of rice! From what I've read, the basmati rice has a more robust flavor anyways. Can't wait to try it again with basmati.

Chicken and Rice with Mushrooms

Ingredients

• 2 cups chicken broth (homemade!)
• Olive oil
• 1 pound white meat chicken, cooked and chopped into 1-inch pieces
• 1 teaspoon sweet paprika
• Salt and pepper, to taste
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 cup chopped onion
• 2-3 garlic cloves, minced
• 8 ounces sliced mushrooms
• 3/4 cup uncooked brown basmati rice
• 2 cups frozen green peas, thawed
• 1 tablespoon chopped fresh thyme (or 1/2 tbsp dried)

1. Start by bringing chicken broth to a simmer in a small sauce pan. In a larger pot, heat the olive oil over medium heat and add the onion, garlic and mushrooms. Sprinkle with paprika, salt and pepper.
2. When the vegetables are soft and translucent, add the simmering chicken broth and rice. Increase heat and bring to a boil. Turn the heat to low and top with a lid. Simmer for 35 minutes.
3. When the rice is almost tender, add the chicken, peas and thyme. Cover and cook 10 more minutes or until rice is soft. Taste and season with salt and pepper, if needed.

spinach and lentil soup with cheese and basil

The hubs has been eating a spinach-lentil soup at work for lunch quite a bit, and coming home raving about it. I happen to be a born-again lover of the lentil, and was inspired by our mutual affinity to try and make it. This soup starts with a couple of slices of bacon (always a winner in my book!) and gave me the opportunity to use some of my home-grown, dried thyme and homemade chicken broth. I was in.

The final product is a tasty and creamy, yet almost meaty, filling soup. It's also super good for you. Lentils are a low-calorie powerhouse, high in fiber, protein, B vitamins and iron. In fact, lentils are credited for helping to reduce your risk of heart disease! Pair this soup with a crusty chunk of toasted cheese-topped bread and call it a night.

Spinach and Letil Soup with Cheese and Basil

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped bacon or pancetta (about 1 ounce)
• 1 1/4 cups chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1 cup dried brown lentils
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup chopped fresh basil
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon freshly ground black pepper

Directions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add bacon or pancetta; cook 1 minute or until it begins to brown, stirring occasionally. Add onion and next 4 ingredients (through bay leaf); cook 8 minutes or until vegetables are tender, stirring occasionally. Add lentils, broth, and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are tender and mixture is slightly thickened. Remove from heat. Discard bay leaf.
2. Place 2 cups lentil mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. Return pureed lentil mixture to pan.
3. Add baby spinach, chopped basil, Parmesan cheese, lemon juice, and black pepper; stir until spinach wilts. Serve immediately.

maple-mustard glazed chicken with sesame-roasted broccoli

I'm not a fan of an overly maple flavor in my food, which is why I think I liked this dish. The maple was just present in the background and was balanced by the tang of the mustard and vinegar. You'll have to pinch yourself as a reminder that it's good for you!

I paired this with a sesame-roasted broccoli side dish, which took as long to roast as it did to cook the chicken - 20 minutes. Not bad for a healthy dinner! This one is weeknight approved and a dinner you can feel good about eating.

Oh, and as a side note: For several months now, we have been slicing our chicken breasts in half lengthwise, only eating half per person per meal. This change came about partly because we have been eating higher quality meats, which are more expensive, and partly because we found ourselves struggling to eat a whole chicken breasts during our meals. Now, we no longer waste meat and keep our portions of it in check. Honestly, I don't think either of us miss the full serving!

Maple-Mustard Glazed Chicken

• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves*
• Salt and pepper
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 cup maple syrup
• 2 teaspoons chopped fresh thyme (use half this amount if dried)
• 2 medium garlic cloves, thinly sliced
• 1 tablespoon cider vinegar
• 1 tablespoon stone-ground mustard

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly.

3. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

 *Note: If you choose to slice your chicken breasts in half like we do, then you may find that your chicken is practically cooked by the time it's browned in step two. If so, simply remove the chicken from the pan and tent it with foil on a plate. Skip the part where it is placed in the oven, and instead add it back to the pan when the sauce is nearly complete. It'll be perfect, I promise!

Quick Sesame-Roasted Broccoli

• 1 large head of broccoli, cut into florets
• 2 garlic cloves, minced
• Sesame oil
• Salt and pepper
• Pine nuts
• Parmesan cheese

1. Preheat oven to 400. Toss florets, garlic and a drizzle of oil together on a baking sheet. The broccoli should not look dry. Sprinkle with pine nuts. Roast for 10 minutes, stir, and continue roasting for another 10.
2. Remove from oven and finish with a light sprinkle of Parmesan. Serve.

feel-better chicken noodle soup

I have a cold. A sore throat, oh-so attractive cough and nasal congestion have left me craving a tried-and-true recipe, inspired by my mom: chicken noodle soup. But not just any soup, this one is made from scratch down to the broth and home-grown herbs. The only thing not homemade about it was the dainty orzo pasta, which is what my mom traditionally used in hers. To make this soup takes a bit of planning, but it's so, so worth it. It makes Campbell's canned soup taste like dog food.

It's all about the broth. I made the broth, which is my mom's recipe (and her mom's before that), weeks ago from the leftovers of a roasted chicken and stuck two-cup portions in the freezer. Homemade broth isn't like any bland, salty store-bought kind. Actually, it's so different, the first time I made it I thought I did something wrong. That's because homemade broth turns gelatanous when it's cooled - it actually jiggles, like Jell-o! But the minute it's heated up, it smooths out into a rich, flavorful and nutrition-packed powerhouse food.

Don't stop at making soup with the broth, though. Use it in recipes - everything from rice and risottos, to sauces and more - and keep your freezer stocked with it (each recipe makes nine to 10 cups). Once you build up a supply of it, it's easy to whip it out and use it as needed, just like I did today for the soup.

We roasted a whole chicken earlier this week on a bed of carrots, potatoes, onions, garlic and celery. A yummy meal on it's own account, it also provided a hefty amount of leftovers which came together nicely in this soup (and now I'll be tucking away extra soup in the freezer!). Here's how to make it, start to finish.

Feel-Better Chicken Noodle Soup
Broth
Make it in advance and tuck away in the freezer until you're ready to use it.

• Chicken bones, skin and meat - whatever you have
• 3 tbsp. white vinegar (this pulls the minerals from the bones)
• 4-5 tbsp salt
• Water
• Optional: leftover root vegetables

1. Add bones to a large pot and cover with water. Add the vinegar and salt. Bring to a boil and then simmer, continually adding water when it gets low, for at least eight hours. The longer the better. Some people do this for a full day!
2. When the broth has been made, strain it through fine mesh into another large pot to separate the bones, fat and skin from the liquid. Cover and place in the refrigerator until cool, which should take several hours. (I usually just leave it overnight and continue with the last step the next day.)
3. Once cooled, the fat will rise to the surface and the broth should become gelatanous. Skim the fat from the top and portion the broth into containers for later use. (You may need to warm it slightly to measure it out if it's very gelatanous.) Yield: 9-10 cups

Chicken Noodle Soup
This took ~15 minutes because the broth was already made. Perfect "sick food."

• 9-10 c chicken broth
• 4 c shredded, cooked chicken
• 2-4 c chopped garlic, onions, celery, carrots (add any raw or cooked veggies you like)
• 1 c uncooked orzo (or other pasta)
• 2 bay leaves
• 1 tsp each dried thyme and rosemary
• Optional: fresh, chopped parsley when served

1. If starting with raw veggies, saute them together in soup pot with a little olive oil, salt and pepper. When tender, add the broth and chicken, herbs and pasta.
2. Bring to a boil and reduce heat to a very low simmer until you're ready to serve.

seared chicken with tomato-balsamic reduction over greens

After a big fat meal for Sunday dinner yesterday, it was time for something light. Not to mention we had a great run tonight that put me in a "healthy" state of mind. (And, have I mentioned I bought a mountain bike? I think a mini-triathlon might be in my future!)

This chicken recipe, another from Ellie (adore!), takes canned tomatoes to a whole new level - the balsamic makes them rich and they are simmered until they are thick and sweet. Served with a side of whole-grain couscous doctored up with pine nuts, sun-dried tomatoes and basil, this is a winner.

Seared Chicken with Tomato-Balsamic Reduction Over Greens
Serves 4
Ingredients

• 1 tablespoon olive oil
• Chicken seasoning (or salt and pepper)
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 8 ounces baby spinach*
• 3 cloves garlic, chopped
• 2 tablespoons balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1 cup low-sodium canned chopped tomatoes with juice
• Sprinkle of oregano as a garnish

Directions

1. Heat a large saute pan over medium-high heat. Add the olive oil and heat. Season chicken liberally with chicken seasoning or salt and pepper. Add the chicken and cook about four minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
2. To the same pan, add the spinach* and cook just until wilted, about one to two minutes. Remove from the pan and set aside. Lower the heat to medium and add the garlic, balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook three to five minutes until thick and rich.

I served this with a side of whole-grain couscous, seasoned with sun-dried tomatoes, pine nuts and basil.

*I didn't have spinach, so I used spring mix, simply arranged on a plate. The chicken and sauce made a great topping.

lemony chicken piccata with spring risotto

Fancy. And shmancy. And lemony! Have a dinner party with this one, folks.

Lemony Chicken Piccata
Ingredients

• 2 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/3 cup sauvignon blanc or other crisp, tart white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup fresh lemon juice (about 1 1/2 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

1. Split chicken breast halves in half horizontally to form four cutlets. Place each cutlet between two sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness, as shown in the photo, using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour. 
2. Melt one tablespoon butter in a large skillet over medium-high heat. Add two cutlets to pan, and sauté two minutes. Turn cutlets over; sauté for one more minute. Remove the cutlets from pan. Repeat the procedure with remaining one tablespoon butter and two cutlets.

3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for one minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to two tablespoons (about four minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Spring Risotto

Ingredients

• 1 pound asparagus, trimmed and cut into 3/4-inch pieces
• 1 3/4 cups fat-free, lower-sodium chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1 cup frozen shelled edamame
• 3/4 teaspoon kosher salt
• 1/4 cup 1/3-less-fat cream cheese
• 1/2 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan cheese
• 2 tablespoons chopped fresh thyme

1. Bring four cups water to a boil in a saucepan. Add asparagus, and cook for two minutes. Drain. Bring two cups water and chicken broth to a simmer in a saucepan. 

2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook four minutes. Add garlic, and cook for two minutes, stirring constantly. Stir in rice, edamame, and salt; cook for one minute. Stir in one cup broth mixture; cook for four minutes or until liquid is nearly absorbed, stirring constantly.
3. When you can part the risotto clearly with your spoon, as shown above, add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
4. Stir in asparagus, cream cheese, and pepper; cook one minute. Spoon one cup risotto into each of four bowls. Top each serving with one tablespoon Parmesan cheese; sprinkle evenly with thyme.

white bean chicken chili

The perfect summer chili, I have been making this recipe for nearly six years. It's been a crazy past couple of weeks here and I wanted something easy and delicious for dinner. After a long week on its own account, our nephew was born and suddenly we found ourselves buzzing with visiting family and baby-oriented events, which didn't leave me with a lot of time for leisure (like cooking for myself and writing!). So, when I realized that I had a free Friday, night I knew it was on between me and my kitchen. Pulling out my old trusty recipe notebook, I knew I wanted this go-to favorite when I saw it.

Great paired with a salad and cornbread, you'll find that you have a filling and inexpensive, healthy meal that's easy enough to throw together on a weeknight. A good beer helps to wash it down, too.

White Bean Chicken Chili
Serves 4

• 2 chicken breasts, chopped into bite-sized chunks
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (4 oz) can chopped green chilies, drained
• 3 tbsp flour
• 2 tsp cumin
• 2 (15 oz) cans Great Northern Beans
• 14.5 oz chicken broth
• Chicken seasoning
• Olive oil
• Salt and pepper
• Toppings: cheese, scallions, sour cream, salsa, cilantro - whatever you like

1. Heat a deep pot with olive oil over medium-high heat. Saute the chicken, sprinkling it with the chicken seasoning like you would salt and pepper, until it's almost cooked and starting to brown. Remove from pan. Add chopped onion and saute 2-3 minutes (adding a little more olive oil, if needed), salt and peppering lightly. Add garlic and saute until the onions are translucent. Add chilies, cumin and flour and stir for two minutes. Add beans and broth. Bring to a boil and reduce the heat to a simmer. Simmer 10 minutes. Add chicken and cook until hot.
2. Serve in bowls and top with cheese, scallions, sour cream, salsa, cilantro, or whatever toppings you like.

smokey black-eyed peas

So, my love affair with black-eyed peas continues. This time, as a side dish, which was put together for a good cause.

The hubs and I volunteer occasionally at the Ronald McDonald House, which provides an inexpensive option for families with sick, hospitalized children to stay. It also feeds these families a freshly made, hot meal for free each and every night, which gives these challenged families one less thing to worry about while their child undergoes yet another surgery or a round of chemo. That's where volunteers like us come into play: we cook the food. I like that I can do something I enjoy that makes someone else's difficult day a little easier.

And, as it turns out, we have been paying it forward in an unexpected way. Our close friends just had a very premature baby in another state and had to stay in a RMH while the child was in the NICU. It just so happens that the new father was the man who did us a favor by marrying us. It was a nice full-circle realization when we heard how wonderful the RMH was for them, and I was super excited to give my time to the organization this week.

So, the theme of this donated meal was Southern vegetables and sides - a mostly meat-free meal beefed up (pardon the pun) with plenty of protein from bean dishes. I was asked to provide the black-eyed peas. I'm not going to lie, before I dropped them off, I dipped out just enough for me to eat as a snack the next day. And I can tell you that they are even better after they sit overnight. Enjoy - for a good cause or not.

Smokey Black-eyed Peas
Adapted from Epicurious

• 4 hickory-smoked bacon slices, chopped
• 4 scallions, chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1/2 medium green bell pepper, chopped
• 2 large garlic cloves, finely chopped
• 2 bay leaves
•  1 teaspoon dried thyme
• 1/8 teaspoon hot red-pepper flakes
• 2 (15-ounces) cans black-eyed peas, rinsed and drained
• 1/2 cup reduced-sodium chicken broth

1. Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate lined with paper towels.
2. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas, half of the bacon crisps and the broth and simmer five minutes. Salt and pepper to taste. Transfer to a bowl and top with the remaining bacon. (Or cook in advance and allow them to sit overnight.)

minestrone

After a weekend at the lake vacationing with family (and a lot of junk food), I came home craving a healthy and light dinner. With few fresh groceries on hand, but a ton of frozen veggies and pantry-stored dried pasta and canned beans at the ready, this hearty soup was quickly simmering on my stove. The best part is that though it made a lot of soup, the left-overs freeze well and will make another easy, healthy meal when I'm in a pinch later. If you're really hungry, toast up a grilled cheese and call it a night. You won't be disappointed.

Minestrone

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery or one bell pepper, diced 
• 1 large carrot, diced
• 1 1/2 cups green beans, trimmed and cut into 1/2-inch pieces, or whatever leftover fresh or frozen veggies you have (like corn)
• 1 tbsp. oregano (or 1 tsp. dried) - home grown!
• 1 tbsp. rosemary (or 1 tsp. dried) - home grown!
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes (I only had three cans of diced tomatoes, so I pureed two of them in my food processor ... problem solved!)
• 1 14-ounce can crushed tomatoes
• 5 to 6 cups low-sodium chicken broth (homemade, stored in the freezer!)
• 1 15-ounce can low-sodium kidney or garbanzo beans, drained and rinsed
• 1/2 cup small pasta, like elbows or shells 
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil 

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about four minutes. Add the garlic and cook 30 seconds. Add the celery/pepper and carrot and cook until they begin to soften, about five minutes. Stir in the green beans, herbs, 3/4 teaspoon salt, and pepper to taste; cook three more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

seared rosemary-garlic pork with polenta and balsamic glaze

This recipe attracted me first because my rosemary bush is out of control and I was desperate to use it and second because I've always wanted to make a balsamic glaze. It actually came together really quickly, even though it looks (and tastes) impressive. Tangy and sweet, creamy and juicy, salty and woodsy, this. is. it. 

Seared Rosemary-garlic Pork with Polenta and Balsamic Glaze

Ingredients

• 2 cups 2% milk
• 1 cup fat-free, lower-sodium chicken broth
• 3/4 cup uncooked, instant polenta (on the pasta aisle - kind of like grits) 
• 3 ounces cream cheese, softened
• 6 tablespoons balsamic vinegar
• 1 1/2 teaspoons chopped fresh rosemary
• Salt/pepper
• 1 large garlic clove, minced
• 2 (4-ounce) bone-in center-cut pork chops, trimmed

1. Combine rosemary, 1/4 tsp salt, 1/8 tsp pepper, and garlic; rub mixture on one side of the pork. Allow to rest five minutes.
2. Bring two cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Whisk until thick and bubbly, stirring constantly; remove from heat. Stir in cream cheese, salt and pepper it, and taste. Keep warm.
3. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about five minutes).
4. Place a grill pan over medium-high heat. Place pork in pan; cook for 3-5 minutes on each side or until just browned. Let stand five minutes wrapped in foil before slicing. Serve with polenta; top with juices from foil, glaze and a sprinkle of leftover chopped rosemary if you have it.

rainy day tomato basil soup and grilled cheddar cheese

A classic in every sense of the word, tomato soup and grilled cheese takes me back ... well, to college, when I started to actually like tomato soup. Grilled cheese, though? Yes, please. I have fond childhood memories of the gooey little sandwich melting in my mouth. My mom used to make it with mozzarella and the cheese would streeeetch as I pulled the halves apart, fingers glistening with butter. Delicious.

Now, as an adult, I like to make this meal for dinner every once and a while – especially if it's raining or cold out. To make it a little healthier, I have been known to spritz a pan with canola oil instead of using butter, but it's not nearly as good, so I usually splurge and go for the real stuff. Oh, and I'm a cheddar girl – sharp cheddar. There is no other substitute, unless you consider brie or some other fancy cheese. Then I'm in all the way. Make this next time you're stuck in the house on a rainy Sunday, and then curl up for a nap.


Homemade Tomato Basil Soup
Serves 6-8

• 1 small onion, chopped
• 3 garlic cloves, chopped
• 2 cans diced tomatoes or stewed tomatoes (14.5 oz each)
• 14 oz. chicken broth (homemade is better!)
• 6 oz. tomato paste
• 3/4 c skim milk*
• 2-3 tbsp sour cream*
• 1/2 c basil, julienned and divided (sliced into ribbons)
• Optional: crumbled bacon

Directions

1. Cook onion in a stock pot until translucent.  Add garlic and cook the mixture ~3 minutes longer. Add tomatoes, broth and paste. Bring to a boil, then reduce the heat to low. Simmer 20 minutes, stirring occasionally.
2. Stir in dairy; simmer 10 more minutes. Add 1/4 c basil. Remove from heat and blend with an immersion blender until smooth.**
3. Spoon hot soup into bowls and top with remaining basil and, if desired, crumbled bacon. Serve with grilled cheese (I prefer extra toasted, as shown above) 

*If you don't have skim milk and sour cream, you can use 1 c of whipping cream or half-and-half instead.
**If you don't have an immersion blender, you can whir the soup in a blender until smooth. Just be careful transferring the hot soup to the machine.

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.