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!

sunday ham & cheese pasta salad

This was so crazy good. I didn't have spinach the first time around, but it called for it and I wished I had it! Next time I make it, I will be sure I do, and I may even experiment with adding a bit of Dijon mustard to the dressing. Served with a bright, green salad (using leftover scallion vinaigrette), this made a quick and tasty meal - though, eater beware, it is high in fat due to the dressing and cheeses. I also brought it for lunch the next day, as shown in the photo below, at work served over spring mix and it was delicious. This would also be great to bring to a party or picnic. Enjoy!

Sunday Ham & Cheese Pasta Salad 
Yield 4 to 6 servings
Ingredients:

• 1 egg*
• 1 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese 
• 1/4 cup white wine vinegar
• 1/4 teaspoon ground cloves (trust me, it's good!)
• 8 ounces corkscrew, whole-grain pasta
• 10 ounces fresh spinach, stemmed and roughly chopped
• 8 ounces cubed cheese, such as Colby-jack or mozzarella
• 8 ounces ham, chopped (from the deli is fine)
• 1 pint grape tomatoes, cut in half
• 2 ounces Parmesan cheese, for garnish 
• Salt and pepper, to taste

1. To make the dressing, place egg in a bowl. Whisking constantly, slowly add the oil to the egg and whisk until thickened. Add the Parmesan cheese, white wine vinegar, and ground cloves and whisk until fully incorporated. Season with salt and pepper. Set aside.
2. Cook corkscrew pasta according to the directions on the package. Drain well. Toss the hot pasta with the dressing until the pasta is well coated. Add the mozzarella, ham, spinach and tomatoes and toss to combine the dressing. Cover and chill for 4-5 hours.
3. Garnish with more Parmesan cheese before serving.

I brought leftovers (served over greens) with me to lunch the next day, as shown below:

*Note: The dressing contains a raw egg which is incorporated into the hot pasta. 

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.

texican turkey calzones

These are delicious. And lean. And ... Mexicany. Perfect.

It seems that I've been on a Mexican kick lately; I've just realized that. But, who's complaining? This filling meal-in-a-pocket is made with lean turkey, onions, peppers, tomatoes, garlic and yummy spices - all of which is good for you! Enjoy with spicy toppings, avocado, sour cream, cilantro and lime.

Texican Turkey Calzones

Serves 4

Ingredients:

• 8 oz lean ground turkey
• 1/2 c chopped onion
• 1/2 c green bell pepper
• 1/2 c red bell pepper
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 garlic cloves, minced
• 1/2 c salsa
• Handful of fresh, chopped cilantro
• Salt, pepper
• 1 ball or tube of refrigerated pizza dough (about 11 oz.)
• 3/4 c Mexican or cheddar cheese, shredded
• 1 egg
• Toppings

Directions

1. Preheat oven to 425. Spray a foil-lined baking sheet with cooking spray.
2. Heat a large, deep skillet over medium-high heat. Add ground turkey and cook until pink is just gone, stirring to crumble. Remove from pan, wiping out any excess fat. Add a little olive oil to the pan and add the onion through garlic. Season with salt and pepper. Cook about four minutes, or until the vegetables are tender. Add turkey and salsa to pan. Reduce heat to low and allow to sit for a few minutes. Taste and add more cumin, chili pepper, salt and pepper if needed.
3. Unroll or roll out dough. Divide into four equal portions. Spoon ~1/2 c portions onto the dough squares and top with 3 tbsp. cheese each (I used a shallow bowl to hold the dough for this step, as shown above). Fold dough over and pinch seams tightly. Place all four calzones on the foil-lined, greased baking sheet.
4. In a small bowl, whisk the egg. Brush egg evenly over the tops of each calzone and sprinkle with a small amount of chili powder (I also added dried parsley for color). Bake calzones for 12-13 minutes, until tops are browned and the bottoms are cooked. Serve with desired toppings.

Note: I tripled the recipe for a get-together, which is why the photos show an alarming amount of food!

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stuffed sweet potatoes with spinach and bacon

Yeah. I said it: sweet potatoes and bacon. They've officially entered each other's worlds. Yeah. This recipe manages to blend sweet and savory all in one healthy side dish. And for those who love nutmeg, it really adds a lot to this dish. I am not a huge fan of it when it is overdone, but this is the perfect amount to add an earthy, "something-in-the-background" flavor. This would be awesome with a steak or pork.

Stuffed Sweet Potatoes with Spinach and Bacon
Ingredients

• 4 sweet potatoes (about 8 ounces each)
• 4 thick slices of natural bacon or 2 ounces sliced pancetta (about 8 thin slices)
• Handful of spinach or 1 bunch broccoli rabe, tough stems trimmed, roughly chopped
• 8 ounces mushrooms, stemmed and sliced
• 2 cloves garlic, thinly sliced  
• 1/8 teaspoon red pepper flakes  
• 1/2 cup part-skim ricotta cheese  
• 2 tablespoon finely grated Parmesan cheese
• Freshly grated nutmeg
• Salt and pepper
  
  

1. Wash, dry, prick the sweet potatoes with a fork and bake the sweet potatoes for 45 minutes to an hour, or until soft. Meanwhile, cook the bacon in a large skillet over medium heat, turning once, until crisp, about four minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the spinach and 1/4 teaspoon salt and pepper to the skillet and cook, stirring occasionally, about three minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about three more minutes.
2. Mix the ricotta, Parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with 1/8 of the ricotta mixture, then top evenly with the spinach mixture and the remaining ricotta mixture. Chop the bacon and sprinkle evenly on top.

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better-for-you spicy grilled wings

For the superbowl, we both wanted wings. But I'm super picky about wings, as well as their sauces, and have been known to turn my nose up at them in restaurants. Several years ago, we frequented a wing joint that had a really good dry-rub wing meal on the menu, and I feel in love with them. Now, it's about the only way I like them: a little spicy with a hint of sweetness, a crunchy bite and a juicy middle, but not nuclear (unlike the hubs).

After a lot of hunting online, I found this recipe and chose all drummettes at the grocery store. Before tossing them in the spice rub, I trimmed off most of the skin and drizzled them in a little canola oil. (Don't use olive oil or it will burn on the grill.) Try it next time you're craving a flavor-packed dinner of wings! We'll be bringing this out for company soon.

Better-for-You Spicy Grilled Wings

• 24 lean chicken wings (I used all drummettes) 
• 1/2 cup dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon sweet smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons garlic powder
• 1 tablespoon mustard powder
• 5 teaspoons kosher salt
• 1 tablespoon black pepper
• Canola or vegetable oil (not olive oil)

1. Mix the seasonings together in a shallow bowl. Trim the wings and drummettes off any excess fat or skin. Toss with a little oil. Sprinkle chicken with most of the seasoning mixture. Allow to sit for 1-4 hours in the fridge.
2. Grill until almost cooked and sprinkle with the remaining seasoning. Serve immediately.

Note: We also brought out the Red Hot wing sauce and added it to taste. Added some good heat!

smoked salmon dip

So, part of the reason my posts have been a little thin lately is because of the amount of travel we've been doing in addition to the holidays. One of those trips was to Alaska for my job - a trip that had us across the country for almost 10 days. Way cool (cold!) in every way, but we got out of dodge just before the start of the winter snow storms began. If you know anything about Alaska, you know that being there around Halloween is really pushing it from a weather standpoint! But, alas, it was for work, so beggars can't be choosers. It was amazing!

This dip is made from one of our souvenirs in Alaska - smoked salmon we bought from a hatchery located in the small town of Valdez, easily one of the most beautiful and pristine places on earth. The hatchery doubles as the town's hydro-power plant, providing enough energy to run the place. I loved it immediately.

We shipped five lbs. of cured, smoked salmon home (paying a pretty penny in the process) and were so excited to try it on top of a salad. One bite, though, and we were done. Talk about salty! Not sure what else to do with it, I considered some of my favorite foods: pizza and cream cheese. While I haven't made a pizza with it yet (I'm thinking goat cheese, roasted red peppers and basil to soften the salty blow), cream cheese took the gold. Smoked salmon dip! And the holidays were approaching, so I would be in need of something yummy to share. The idea was hatched (ha!).

I found this recipe online and didn't change a thing. Our family really enjoyed it, as well. It's great with buttery or wheat crackers, and is perfect for the holidays or tailgating. It also freezes well. Give it a try next time you're headed to a party ... or you find yourself being shipped to Alaska in the wintertime for work.

Smoked Salmon Dip

• 1 (8 ounce) package cream cheese, softened
• 2 ounces flaked or chopped smoked salmon
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon onion powder 
• 1/4 teaspoon seafood seasoning
• 1 dash ground black pepper

In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.

infused liquors

For Christmas this year, I went crafty. Craftier than usual. Maybe it was the alcohol that got my creative juices flowing.

We made infused liquors as gifts for friends and family members, a treat which can be enjoyed for weeks (or months, if it lasts that long) to come. And a little recipe book that provides ideas for using the seasonal spirits. Here's how you can make it for someone special in your life.

First, choose your liquors and flavors. I chose tart, cherry-red cranberries for vodka; fresh, piney rosemary for gin; and spicy cinnamon sticks for rum. We infused the gin and vodka in their original bottles, but put the rum straight in their gift jars with the cinnamon sticks, since they don't degrade as easily as the fresh ingredients.

A week before you are ready to give the gift, combine ample amounts of liquor and the add-ins to air-tight, clean jars. Gently swirl the jars a couple of times a day. In a couple of days, the liquors will begin to take on the color of their bottle buddies. 

When the liquor is ready for packaging, start with freshly cleaned (preferable classy or cute) jars. I chose ones with a nice square shape and a pretty cork. Make sure that your jars can be sealed tightly.

Add fresh ingredients (in this case, rosemary and cranberries) to the gift jars. After removing the older ingredients from the original bottles, slowly pour the infused liquors through a sieve and funnel into the gift bottles. This will help the gifts to look nice and fresh for the lucky gift-getters.

Seal tightly and tuck into cute baskets with raffia, ribbon and a note. I also made little drink books to go along with the treats.  

 

Merry Christmas!

pumpkin streusel bread

Pumpkin bread is a favorite this time of year. I love it. but always felt guilty eating it. The typical holiday loaves are loaded with sugar and oils, and very little of anything good, like the bread's namesake fruit. Then, I discovered this recipe.

This is a Cooking Light recipe, made even healthier with a swap of whole-wheat pastry flour. Yes, that's right - it's whole wheat, people. Oh yeah, and most of the oil is replaced with yogurt and the majority of the refined sugar is replaced with honey. And no one will ever know the difference. This is a company-worthy recipe. It also freezes well, not that you'll have any left over.

Have a happy and healthy Thanksgiving! (Oh, and with the leftover pumpkin, make this seasonally spicy baked pumpkin oatmeal for breakfast.)

Pumpkin Streusel Bread
Ingredients

Topping:

• 1/4 cup chopped pecans
• 2 tablespoons sugar
• 1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
• 1/2 teaspoon ground cinnamon

Bread:

• 2 cups whole-wheat pastry flour (can use half whole wheat, half all purpose for an even more tender loaf)
• 1/2 cup sugar
• 1/2 cup raisins or cranberries (I skip this)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup canned pumpkin
• 1/2 cup plain or vanilla low-fat yogurt
• 1/2 cup honey
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 large eggs

1. Preheat oven to 350°.
2. To prepare topping, combine first four ingredients until crumbly. Set the mixture aside.
3. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next seven ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine the pumpkin and next five ingredients (pumpkin through eggs) in a bowl as shown above; add to flour mixture. Stir just until moist.
5. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for one hour (it make take up to 15 minutes longer) or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

baked pumpkin oatmeal

A healthy, fall-inspired weekend breakfast, this baked oatmeal is good enough to come back for seconds. Change it up however you like, as shown below, or come up with new creations. No matter what, you'll have an easy weekend breakfast that reheats during the week in just a few seconds. It's one gift that keeps on giving ... (Oh, and with the leftover pumpkin, make this homemade, healthy pumpkin streusel bread. You won't be disappointed.)

Baked Pumpkin Oatmeal

• 2 cups uncooked quick-cooking oats
• 1/3 cup packed brown sugar (or maple syrup or honey) - try using a little less
• 1/3 cup cranberries (or raisins)
• 1/3 walnuts (or pecans)
• 1 teaspoon baking powder
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. fine salt
• 1 1/2 cups fat-free milk
• 1/2 cup canned pumpkin (or applesauce)
• 2 tablespoons butter, melted
• 1 tsp. vanilla
• 1 large egg, beaten
• 1 banana, sliced (or shredded apple, peach slices, or berries) - optional

1. Combine oatmeal through salt in a medium bowl and mix to combine.
2. Combine the milk, pumpkin, butter, vanilla and egg, and whisk until incorporated. Add milk mixture to oat mixture; stir well.
3. Pour half of the oat mixture into an 8-inch square baking dish coated with cooking spray. Add a layer of sliced bananas, then top with the remaining oatmeal mixture.
4. Bake at 375° for 18-20* minutes. Serve warm. 

*Note: For more moist oatmeal, cook it for a shorter amount of time; for a firmer more cake-like oatmeal, cook it for a little longer.

basil chicken in coconut curry sauce

So, I believe I have mentioned several times (like here) how much my husband loves "spicy flakes" (the affectionate term we have given to crushed red pepper) and flaming-hot foods in general. This means that he loves nuclear Asian foods, like fresh Japanese wasabi (his soy sauce mixture is a deep green color and nearly smoking when he's done concocting his ratio) and stir fries, and Indian cuisine. When we visit our local Thai restaurant, he orders a seven on a scale of one to five and then he asks for red-hot chilies packed in oil on the side. We've even had the chef come out and check on him half way through the meal - partly out of sick curiosity and partly to make sure he was still breathing. For Christmas, we got three separate spice packs of all sizzling seasonings.

And then he married me. The medium salsa, the oh-my-lips-are-burning from mild wings, the level-two-Thai-food girl.

Now, don't get me wrong, I like the flavor that comes with warmish foods, but I also I like to  be able to taste other things going on in a dish. To me, heat should add a little something in the background, not overwhelm food. Which is exactly what this dish did. It was flavorful and interesting, while still providing a noticeable heat. Good stuff. And, it gave him the chance to use his spicy seasonings from Christmas. No matter what your preferred heat level, this one's a win.

Basil Chicken in Coconut Curry Sauce
(from Epicurious)

• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom (buyer beware: this bottle was almost $8 at Publix!)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric (a kick-ass superfood!)
• 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
• 1 red onion, chopped (about 1 cup)
• 5 cloves garlic, minced
• 1-2 jalapeño peppers, seeded and minced
• 2 Tbsp olive oil
• 1 14-oz can coconut milk
• 2 teaspoons cornstarch
• 1 teaspoon Worcestershire sauce
• 3 tbsp fresh basil leaves, chopped
• 1 tbsp finely chopped fresh ginger
• Lime wedges
• Hot cooked Jasmine rice
• Red pepper flakes

1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder and turmeric. Set aside.
2. Rinse chicken, pat dry. Cut into one-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for two hours in the refrigerator.
3.  In a large skillet heat 1 tbsp oil on medium high heat. Add the onions and jalapeños and cook for three minutes. Add the garlic and cook for one minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
4. Add 1 tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5. Add the coconut milk, minus a couple tablespoons, to the skillet and whisk to incorporate the bits left on the bottom of the pan. In a small bowl, mix the remaining coconut with the corn starch to help it dissolve. Add the dissolved corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the Worcestershire sauce. Add chicken mixture and ginger. Cook two to four minutes more to cook through.   
6. Serve over rice with lime wedges and top with basil.

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

cowboy steak with coffee and ancho rub

This Ellie Krieger recipe has been on my to-make list for quite some time. I've never made a coffee rub for beef, but I've heard so many great things. And I really have no excuse: I have a coffee grinder to ensure the most flavorful coffee-scented rub. So, finally, after nabbing an on-sale porterhouse (thus ensuring both a taste of filet AND N.Y. strip - two of my favorite cuts), I had my excuse. Plus it gave me the opportunity to use up the fresh veggies from my produce box, rounding out the meal with some simple roasted tomatoes and sauteed spinach. This is easy enough for a weeknight, folks. I'm living proof. Enjoy!

Cowboy Steak with Coffee and Ancho Rub

• 1 1/2 tsp. ancho chili or regular chili powder
• 1 1/2 tsp. finely ground coffee or espresso beans
• 1/2 tsp dark brown sugar
• 1/4 tsp. mustard powder
• 1/4 tsp. ground coriander (a little-known fact: coriander is the seed of the cilantro plant)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Optional: 1/4 tsp cayenne
• 1 to 1 1/4 lb. beef, such as a porterhouse steak

1. Combine chili through pepper(s) in a small bowl. Rub evenly into both sides of the steak. Allow to sit for 10-15 minutes before cooking.
2. Grill the steak to desired doneness. Allow it to sit for five minutes before cutting into it.

Roasted Romas with Parmesan and Basil

• Roma tomatoes, cleaned and quartered lengthwise
• Fresh-chopped garlic
• Olive oil
• Salt and pepper
• Parmesan
• Freshly julienned (thinly sliced) basil leaves

1. Preheat oven to 400.* Toss the tomato quarters with a little olive oil and a little fresh garlic. Season with salt and pepper.
2. Roast for 20 minutes, stirring every five to ten minutes, very gently.
3. Remove from oven and sprinkle with cheese and basil. Serve immediately.

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...

healthy, tasty banana bread

When I was a girl scout, my mom and I made banana bread for a baking contest. The recipe won the blue recipe for taste, but not necessarily for health. Don't get me wrong, it was delicious, and is still a family favorite, but the loads of butter, sugar and white flour made it more of a dessert than a healthy bread loaf.

Since graduating college, I've been on the hunt for a better-for-you, yet still tasty, banana bread. Almost six years later, and somewhere between five to ten recipes discarded, I have found it. It goes easy on the butter and sugars, heavy on the whole wheat and spices, uses yogurt instead of oils and packs a health punch with the addition of flax.

Give it a try; you won't be disappointed. And your waistline will thank you, too.

Healthy, Tasty Banana Bread (very modified from Cooking Light)

• 1 1/2 cups mashed ripe banana (~2 large ripe bananas)
• 1/3 cup plain fat-free vanilla or plain yogurt
• 5 tablespoons butter, melted, or canola oil 
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar or honey (decrease the cooking time slightly if using honey)
• 1 tsp vanilla extract 
• 1 1/2 cups whole-wheat pastry flour
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice 

1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars and vanilla; beat until combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely.

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.

an herb garden to remember

For those of you who know my husband, you know he's pretty handy. And creative. Which are two of the many reasons why I like him. But that's besides the point. I will never forget the day I came home from work and found him on our patio, covered in sawdust and sweat, building a free-standing herb garden for me. One that matched the grain and trim of our house exactly. Amazing.

To date, I have basil, sage, rosemary, thyme, mint, some oniony-scalliony thing (which I have been unable to remember or identify, but haven't died from yet), oregano and parsley. All grown naturally and chemical-free, and ready for the picking whenever I am. (Read about why you should add herbs to marinades here.)

Dried Herbs as Gifts

Last year for Christmas gifts, I actually spent about six months drying herbs in my window sills to package up into decorative little glass jars. By the time December rolled around, I had zip-top bags stuffed with fragrant dried leaves, curled and light green, ready for the crumbling into dishes. It was a lot of fun to put together and give. A true gift from the heart.

Oh, and as of April, my dad is already demanding refills. :)

sunday brunchday

The weekends call for hot coffee and slow brunches that leave you too full to eat lunch or move off of the couch. The past two weekends have been filled with fun activities with friends and good exercise opportunities (as well as not-so-fun-yet-physcially-demanding-yardwork). So to honor the weekends, the last two have featured really yummy brunches. The first, Southwest egg burritos with black beans, salsa and sour cream, fueled a 3,000-yard swim. Cheeseandrice, it was good. The second, this past weekend, was oatmeal-cranberry pancakes – hearty, filling and tasty.

The best part was that these recipes were both made with healthy items we had on hand. And they each took less than 20 minutes, even with the flavor-oomph tortilla-charring and oatmeal cooking. Here are the secrets of the trade:

Oatmeal-Cranberry Griddle Cakes (adapted from Mark Bittman)

• 1/4 c whole wheat flour
• 1/4 c all-purpose flour
• 1/4 rolled oats, dry
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin-pie spice
• 1/2 tsp salt
• 1 egg
• 1 c milk
• 2 cups left-over cooked and cooled* oatmeal
• 1/2 cup dried cranberries or other fruit, fresh or dried (sliced bananas or blueberries would be really good)
• Syrup or apple butter

1. Preheat oven to 200. Combine flours, oats, baking powder, spices and salt in a large bowl. In a separate bowl, whisk the egg and milk until well blended; stir in cranberries and cooked oatmeal* until just incorporated. Add the oatmeal mixture to the flour mixture and stir gently, being sure not to overmix. It should look like thick pancake batter.
2. Heat a large griddle over medium heat with a swirl of oil in the pan. Spoon the batter into little patties in the pan and cook two to three minutes on each side, flipping when bubbles form and the bottoms are slightly browned. Note: these do take a little longer to cook than regular pancakes, I think because of the moistness of the cooked oatmeal.
3. Transfer them to the warm oven on a heat-safe plate, tented with foil. Serve with syrup or apple butter.

*If you don't have leftover oatmeal, then make 2 cups per the box instructions. When adding the hot oatmeal to the eggs, temper them by adding one small spoonful at a time and whisking until incorporated. Do this 3-4 times until the temperature of the eggs has risen slowly. This will prevent accidental scrambling your eggs from the heat (but on the upside, it's kind of a neat science experiment if it happens ... ).

Southwest Egg Burritos for Two (my own recipe)

•  Two whole-wheat tortillas
• 1/2 c cheese
• 1/2 can black beans, drained and rinsed
• 4 eggs
• ~2 tbsp milk
• 1/2 tsp each cumin and chile pepper
• Handful of green onions or chives
•  salt and pepper
• Salsa, sour cream, cilantro and any other Southwest-style toppings that you like

1. Heat a pan over medium heat and lightly coat it (use a oil spritzer if you can) with canola oil. Lay a tortilla in the pan and watch for it to bubble. Lift it ever so slightly. If there are darkish brown char marks, flip it and repeat on the other side. Repeat with one more tortilla. Put on plates and sprinkle with Mexican cheese (or colby-jack or cheddar).
2. While this is happening, heat your drained and rinsed beans in a pot or in the microwave. In the now-empty, warm tortilla pan, scramble four eggs with a little milk. Season them with salt, pepper, about a 1/2 tsp. cumin and chile powder, each, and some green onion or chives, if you have it. Top the cheesy tortillas with the southwestern-scrambled eggs. Next layer the tortillas with spoonful or two of the warmed beans each, and salsa, sour cream and cilantro, as desired.

And, if you like heat as much as my husband does, sprinkle generously with "spicy flakes," a.k.a.: crushed red pepper, or jalapenos. (We go through a bulk bottle of "spicy flakes" just about every six months thanks to him ... ) Note: I took photos only to realize that my SD card was in the computer, not the camera. *Sigh ... guess I'll have to make these again next weekend!

I recommend serving these meals with fruit and wearing expandable pants. Happy brunch day!