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 fajita salad with scallion vinaigrette

Chicken Fajita Salad with Scallion Vinaigrette

Dressing recipe below. Salad recipe not exact - this can feed one or one hundred!

Ingredients

• Chicken breast(s) (1/2 to 1 chicken breast per salad)
• Homemade fajita seasoning
• Sliced, fresh mushrooms (1-2 baby portabellos per salad)
• Yellow onion, chopped into bite-sized chunks, as shown above (1/8 - 1/4 small onion per salad)
• Crunchy lettuce, such as Romaine, washed, dried and torn
• Tomatoes, chopped
• Black beans, drained and rinsed
• Canned corn, drained and rinsed (grilled, fresh corn would be even better!)
• Mexican cheese (I only had colby jack, which I cubed, as shown)
• Salsa
• Other toppings, such as jalepenos, cilantro, sour cream and lime
• Salt/pepper

1. Chop chicken into chunks and season chicken liberally with homemade seasoning (about two tbsp. per pound of chicken). Heat a frying pan over medium heat with a little olive oil. Add chicken and saute until pink is just gone and meat is juicy. Remove from pan. Add a little more oil, the mushrooms and the onion, and saute, seasoning with salt and pepper as needed. Remove from pan when onions are slightly browned on the edges and mushrooms are soft.
2. Arrange salad in a large bowl by adding the lettuce, tomatoes, corn, beans, mushrooms, onions, cheese and chicken. Add salsa and desired toppings. Serve with vinegairette.

Scallion Vinaigrette 

Recipe makes about a cup of dressing and keeps well in a sealed jar on the counter for a few days.

• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard (okay to go a little over!)
• 1 teaspoon honey
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup thinly sliced scallion, green and pale green part

1. Stir the vinegar through the salt and peppper together in a shallow bowl.
2. While whisking furiously, drizzle the olive oil into the mixture slowly, allowing it to emulsify. When the oil is completely incorporated, the dressing should be thick and consistent, as shown above. Gently stir in the scallions and taste to see if it needs additional salt or pepper.

tangy dijon-prosciutto pizza

Pizza is easily one of my favorite foods. And this unusual recipe sounded too intriguing not to try. It blends tangy Dijon mustard with a buttery, garlicky white sauce that has a light base of skim milk and flour. It comes together to form a creamy, almost-Alfredo sauce that is, by comparison, fairy guiltless. Give it a try when you want something fresh and different. Just make sure to leave leftovers and eat a big, fat salad with it.

Tangy Dijon-Prosciutto Pizza 

• One ball fresh pizza dough
• 3/4 cup skim milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper 
• 1 large egg yolk
• 1 1/2 tablespoons butter or olive oil
• 1 1/2 teaspoons minced fresh garlic
• 2 teaspoons all-purpose flour
• 1 1/4 cup shredded Gruyère cheese
• 2-3 ounces thinly sliced prosciutto, torn
• 1 tablespoon chopped fresh chives
• Corn meal

1. Allow your dough to rise per package directions. Roll it out on a floured, clean surface. Preheat the oven to 400 (or whatever your dough package directs) with a pizza stone inside.
2. While the oven and stone preheat, combine milk and next three ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for three minutes or just until butter and garlic begin to brown, stirring frequently. Add two teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for one minute or until thick, stirring constantly with a whisk.
3. When the dough and sauce is ready, pull the hot stone from the oven and sprinkle with corn meal. Lay the dough on top and spread sauce in an even layer, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake for 20-25 minutes or until crust is golden, and the cheese is bubbly and brown. Arrange prosciutto on pizza, and sprinkle with chives. Serve immediately. 

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summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette

My mom used to make lentils and being the weird kid that I was, I loved them. I used to skip the second round of steak and instead scoop more of the little green-grey legumes onto my plate. A recent trip to an eclectic cafe & brewery brought them back into my life through a loaded lentil salad, served with a homemade vinaigrette. Simple and delicious, I knew I could make it at home. And for $1.29, I got an entire bag of lentils that should last me a year. Nice.

So, that's what we had for lunch one day this past weekend. We topped a bed of lettuce with cooled, soft lentils, chickpeas, diced tomato and cucumber, walnuts, salty feta cheese and drizzled it all with a homemade raspberry vinaigrette - but, for the record, any balsamic vinaigrette would be delicious.

And for the record, lentils are low calorie, yet jam-packed with fiber and protein (these bad boys give soybeans a run for their money!), folate and B vitamins. Show them no mercy and get creative with them. This salad is just one of the many ways to enjoy them.

Loaded Lentil Salad with Feta, Walnuts and Homemade Raspberry Vinaigrette
Raspberry Vinaigrette (makes enough for about three salads)

• 1/2 c canola or olive oil
• 1/2 raspberry balsamic vinegar (or standard balsamic vinegar if you want to skip the fruity dressing)
• 1/4 c (or less) of sugar
• 1 tsp Dijon mustard
• 1/2 tsp oregano
• Salt and pepper

Shake the above ingredients vigorously in a small jar with a lid until combined. Set aside and make the salad.
Salad

• Lettuce - red leaf, spring mix and spinach are good choices
• Diced tomatoes
• Chopped cucumbers
• Scallions, sliced on an angle
• 3/4 c cooked lentils (as directed, just be sure to add a little salt to the water, and cooled)*
• 1/2 c chickpeas, drained
• Walnuts
• Crumbled feta (gorgonzola would be good, too)
• Pepper

Assemble salad and drizzle with dressing. Serve immediately.

*Note: Cook lentils like you would rice, but don't expect all of the water to be absorbed. You'll need to drain the lentils when they're soft.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

cowboy spaghetti with beer, cheddar and hot sauce

So, technically this is cavatappi (corkscrew) pasta. But it doesn't matter because it's sinfully good for dinner. Or lunch.

"Cowboy" for the Worcestershire and hot sauces, beer, bacon and cheddar, garlic and onions, this pasta dish is uniquely westerny-Italian. My sister-in-law and I have loved this recipe for years, though we both didn't know quite what to think at first. If I could offer advice, it would be to try it on a night when you want something satisfying and different. And make a big fat salad to go with it so it doesn't count.

And per the name, this is a cowboy-sized portion. But, it made for a better picture.

 Cowboy Spaghetti
(Courtesy Rachel Ray)

• 1 pound spaghetti
• 3-4 slices smoky bacon, chopped
• 1 pound ground sirloin
• 1 medium onion, chopped
• 3 to 4 cloves garlic, chopped
• 2 teaspoons hot sauce, eyeball it
• 1 tablespoon Worcestershire sauce, eyeball it
• 1/2 cup beer
• 1 (14-ounce) can, chopped or crushed fire roasted tomatoes
• 1 (8-ounces) can, tomato sauce
• 8 ounces sharp Cheddar
• 4 scallions, chopped
• Salt, pepper and "spicy flakes" (the term for crushed red pepper given by the hubs)

Need other Italian-ish ideas? Try these:

• Shrimp scampi - a buttery dream come true
• Margherita pizza
• Venison-sausage stuffed shells for dinner

summer salads, part two: grilled shrimp salads with basil-garlic dressing

The second in my series of satisfying summer salads, this one had me licking the bowl primarily because of the dressing. It was so good, I brought it to lunch the next day. This one's guilt-free all the way around, and won't leave you hungry.

Grilled Shrimp Salads with Basil-Garlic Dressing
Serves 2

Basil-Garlic Dressing

• 2 sprigs fresh basil
• 1 clove garlic
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon dried mustard
• 1/4 teaspoon paprika
• 1/8 tsp pepper

Shrimp and Salad

• 1 lb. shrimp, cleaned and detailed and deheaded
• Two large handfuls of lettuce (I used spring mix)
• Two roma tomatoes, chopped
• 1/2 can corn, rinsed
• 1/2 can black beans, rinsed
• 1-2 scallions, chopped
• 1/8 c shredded cheese
• Salt and pepper

1. Place dressing ingredients in a food processor until combined.
2. Sprinkle shrimp with salt and pepper and thread onto skewers. Grill on medium heat until pink.
3. Arrange greens on a plate and top with corn, beans, tomatoes, scallions and cheese. Top with dressing and shrimp.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

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.)

slow-cooker stuffed peppers

In preparation for a long day ahead, this is what we're having for dinner. It's easy to prep in advance (even the night before) and turn on in your slow cooker as you walk out the door. The best part is returning home to the warm and inviting smell of these peppers, ready for you to eat.

They're super healthy and figure-friendly. And though they are vegetarian, you won't miss the meat. They're filling due to the high fiber and protein (from the beans) and satisfying Mexican flavors, especially when you top them with salsa and sour cream.

Make this the next time you need a guilt-free, healthy, quick dinner.

Slow-cooker Stuffed Peppers

• 4 green bell peppers 
• 1 can (about 15 ounces) black beans, rinsed and drained 
• 1 cup (4 ounces) shredded pepper-jack cheese 
• 3/4 cup medium salsa, plus additional for topping
• 1/2 cup frozen corn 
• 1/2 cup chopped green onions 
• 1/3 cup uncooked long-grain converted white rice 
• 1 tsp chili powder 
• 1 tsp ground cumin 
• Salt and pepper
• Sour cream

1. Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole.
2. Combine beans, cheese, salsa, corn, onions, rice, chili powder, cumin, salt and pepper in medium bowl. Spoon filling evenly into each pepper. Place peppers in slow cooker. Cover; cook on LOW 4 to 6 hours. Serve with sour cream, salsa or any other Mexican-friendly topping, like avocado, jalapenos, etc...

mexican spice-rubbed pork with quinoa

 
This recipe is an especially healthy one because it calls for lean, roasted pork tenderloin and flavorful, corn-filled quinoa (both whole grains). It's flavorful from the spice rub (hello, antioxidants!) and proved to be a very filling meal with a little side salad.

For those of you who have never tried quinoa, let me tell you that you are really missing out. This hearty whole grain is power packed with nutrients, such as fiber, protein, magnesium, riboflavin (a B vitamin) and more. Combined with the double-duty second whole grain, it's a power-house side. Enjoy.

Mexican Spice-rubbed Pork with Quinoa

• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons ground cumin
• Kosher salt
• 2 pork tenderloins (1 3/4 pounds total), halved crosswise
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 cup quinoa, rinsed
• 1 1/2 cups frozen corn, thawed
• 2 scallions, thinly sliced (I used home-grown chives)
• Freshly ground pepper
• Jarred salsa or salsa verde, for serving (optional)  

1. Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and two teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 140-145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, wrapped in foil, five minutes.  
2. Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
3. Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.