Chickpea Sandwiches

 

If you're having trouble imagining a chickpea sandwich, don't worry - you're not alone. There was a recipe in Cooking Light for chickpea sliders (yes, I'm sure they had a more creative name for the recipe) - which I totally overlooked. Being a "beef" person, I really couldn't imagine a chickpea sandwich. I envisioned a bland, dry burger substitute wanna-be. Fortunately, my mom made the slider version when I was home during the holidays last winter; I'm now able to use chickpeas for more than hummus. Don't misunderstand - this is no substitute for a burger! If you're a stubborn meat and potatoes person . . . this recipe probably isn't for you. I think it is a nice change of pace from the ordinary sandwich. Try it and let me know what you think . . .

Chickpea Sandwiches

1  (8-ounce) red potato

3  tablespoons  olive oil, divided
1  teaspoon  minced garlic
1  (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
1  tablespoon  chopped fresh parsley
1/2  teaspoon  salt
1/2  teaspoon  grated lemon rind
1/2  teaspoon  smoked paprika
1/4  teaspoon  freshly ground black pepper
2  large egg whites, lightly beaten

Preparation

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

3. Assemble sandwiches. I have been loving the sandwich thin-type buns lately - the filling of the sandwich doesn't get overpowered by a huge amount of bread. Add mixed greens and sliced red bell pepper - a perfect compliment of flavor and texture. Cucumber and/or radish would probably be a nice addition as well. I also mixed up a spread made of Greek yogurt and Gourmet Garden Mediterranean Blend (you can find this in the refrigerated section of HyVee in Quincy - near the salad and fresh herbs). I think the spread is essential - but if you can't find the little Gourmet Garden tubes, any type of flavored mayonnaise would work, or you can create your own using Greek yogurt, sour cream, creme fraiche, mayo, etc. - blended with oregano, basil, garlic, and peppers.

This recipe can also be made into sliders to serve as an appetizer. Adapted from Cooking Light.

Dinner Salad

There is a dinner salad . . . and then there is Dinner Salad. Two completely different things. This salad (or some variation) has been on my dinner menu a lot lately; I add almost any fruit, nut, and/or vegetable I have in the kitchen. It's not exactly what I would call comfort food, but it is a salad I actually look forward to eating - and it is quick and easy:

1. Start with mixed greens (I like the Earthbound Farms or Organic Girl varieties)
2. Toss with your favorite dressing (if you don't want to take time to make dressing, the T. Marzetti Berry Balsamic - it's in a jar, refrigerated near the salad mixes in stores - is pretty good)
3. Add your favorite toppings - this salad included:
apple, chopped
bell peppers, chopped
sliced almonds (toasted and sugared)
dried cranberries
chicken, cooked and cubed
terra sticks

Spring ham, asparagus, and potato soup

Do you have leftover ham from Easter? If so, and if you're already tired of ham sandwiches, consider this soup. Not only is is a great way to incorporate vegetables and fresh herbs into your diet, it is pretty tasty (even my husband, who "hates creamy soup" and eats vegetables sparingly, liked it). For me, the best part of this soup was using my immersion blender. It is one of the kitchen tools I love to use (maybe because it is destructive . . . but in a good way). Anyway, if you like asparagus and ham, you should give this a try!


Spring ham, asparagus and potato soup
1 tbsp. butter
1/3 cup onions, chopped
1 tbsp. flour
16 oz. vegetable broth (plus more, depending on desired consistency)
1/2 cup water
1 tbsp. minced fresh parsley
1 tsp. Italian seasoning
1 tsp. minced chives
1/4 tsp. celery seed
1/4 tsp. nutmeg
3/4 lb. fresh asparagus, ends trimmed
3 to 4 small red potatoes, peeled and cubed (1/2 inch)
3/4 cup cubed fully cooked lean ham
3/4 cup half-and-half (or 1/2 cup milk plus 1/4 cup cream)
coarse salt and freshly ground black pepper, to taste
optional: 3 tbsp. shredded Gruyere or Swiss cheese
optional: fresh rosemary to garnish

1. In a medium saucepan, saute onions in butter until tender. Add flour, stir until blended. Gradually add broth, water, parsley, Italian seasoning, chives, celery seed, and nutmeg. Bring to a boil; cook 2-3 minutes or until slightly thickened.

2. Cut tips off asparagus and set aside. Cut stalks into 1/2 inch pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.

3. With an immersion blender (or transfer to regular blender when slightly cooled), process soup until smooth (return to pan if regular blender was used). Stir in potatoes. Bring to a boil. Cover and reduce heat; simmer 10-15 minutes. Stir in asparagus tips and ham and simmer an additional 5 minutes or until vegetables are tender. Stir in half-and-half; heat through. Sprinkle with cheese and serve immediately. Yield: 3-4 servings.
- Adapted from Taste of Home

Beef Estofado with Polenta

For Christmas, I received a copy of the Not Your Mother's Slow Cooker Cookbook . . . ironically, from my mother! She makes awesome short ribs served with polenta - she found both recipes in that book. Initially, when I thawed the stew meat, I did not intend to create a dish so similar to her short ribs and polenta, but as the beef estofado (southwest or Spanish beef stew) cooked, I realized polenta would be a perfect accompaniment. Since it was a last minute decision, I made a quick stovetop variation of the polenta she serves with short ribs. For the minimal effort involved, this was a pretty good dinner. It wasn't quite as good as Mom's short ribs, but then again . . . it's not my mother's slow cooker cookbook!

Beef Estofado with Polenta
2 lbs. beef stew meat, cut in to 1-inch pieces
sea salt and freshly ground black pepper, to taste
2 tbsp. flour
3 tbsp. olive oil
1 large yellow onion, finely chopped
1 pint salsa
3 tbsp. red wine vinegar
pinch of dried oregano or marjoram
pinch of cumin
1/4 cup water
1/3 cup dry red wine (I used red zinfandel)
2 tbsp. chopped fresh flat leaf parsley

Directions:
1. In a ziplock bag, toss beef with salt, pepper, and flour.

2. In a skillet over medium-high heat, warm olive oil to very hot. Add onion and cook,
stirring, until softened, about 5 minutes. Transfer onion to slow cooker. Add beef to the
skillet and brown on all sides, 3 to 4 minutes (may need to brown beef in two batches,
depending on skillet size). Transfer beef to slow cooker. Add salsa, vinegar, oregano,
cumin, and water to the slow cooker and stir.

3. Pour wine into skillet over medium heat; stir constantly to remove browned bits from
skillet. Wine may reduce a bit. Pour wine and browned bits into slow cooker and stir.
Cover and cook on low 8 hours, or until beef is very tender.

4. Immediately prior to serving, add salt and pepper to taste.

5. Serve over cheesy polenta*. Garnish with chopped parsley.

*To make cheesy polenta, follow instructions on polenta (also known as corn grits) package, stirring in a pat of butter and shredded parmesan to taste immediately prior to serving. The Bob's Red Mill brand is typically easy to find and works well for this recipe.
- Beef estofado adapted from Not Your Mother's Slow Cooker Cookbook

Pasta with Peas and Ham

Instead of dealing with leftover Thanksgiving turkey, we came home with half a spiral-cut ham. (Yes, we did have turkey on Thanksgiving - but Ken and I ended up with the leftover ham instead.) As much as we like spiral-sliced ham, we got tired of eating it after a few meals and I had to find creative ways to use it. When I'm not feeling very creative and need recipe inspiration, I usually head to the Epicurious website, which is where I found the following recipe. I was immediately drawn to it because one of my favorite dishes at Tiramisu contains pasta, ham and peas. Although my pasta was pretty good, it didn't even compare to the Tiramisu dish . . . but that's okay. It wouldn't be such a treat to eat at Tiramisu if I could replicate their pasta at home!

Pasta with Peas and Ham 

1 pound pasta

3 tablespoons butter
1 shallot, diced

1 clove garlic, thinly sliced

1/2 cup shelled peas (fresh or frozen)
2 tbsp. water

6 oz. cooked ham, cut into strips (chopped prosciutto would also work)

3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

1. Cook pasta according to package directions.

2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add shallot and cook for 2-3 minutes, stirring often. Add garlic during last minute of cooking.

3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.

4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.  - Adapted from Epicurious.com

Chicken with Bacon & White Wine

If you have leftover wine and a few spare strips of bacon to use and you need a quick and tasty dinner, I highly recommend this:


Chicken with Bacon and White Wine (or Chicken Schnitzel)
1 tsp. garlic flavored oil
4 strips bacon
2 boneless, skinless chicken breasts (about 6 oz. each), pounded thin
1/3 cup dry white wine

Add oil and bacon to a large skillet. Fry bacon until crisp. Place strips of bacon on a plate lined with paper towels; cover with a piece of foil (leave juices - aka grease - in skillet).

Fry chicken for approximately 2 minutes per side, or until no longer pink inside. Remove chicken to a serving plate. Pour wine into the skillet, allowing it to bubble up. Pour over chicken. Crumble bacon on top of chicken.  - Original recipe from Nigella Express, by Nigella Lawson

White Pizza with Arugula

As much as I love to cook, I have to admit that yeast breads are not always my favorite project. Sometimes it seems like they require too much patience and planning, which can be difficult given the fast pace of life. This pizza dough, however, is one of the easier yeast bread recipes I have used - and the result is absolutely worth the effort!
Unless this is your first time reading my blog, you know that my husband is a meat & potatoes guy - and you can guess what his response is to a white pizza with arugula . . . and no meat! Despite the lack of meat, he gave the recipe his endorsement - "This pizza is really good, even without meat! The crust has a good flavor." (Husb tried it without the arugula)

Thanks to Andrea for selecting such a DELICIOUS recipe for Barefoot Bloggers!

White Pizza with Arugula

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 oz.) I used Raclette cheese because I had it on hand
1 1/2 cups grated fresh mozzarella cheese (7 oz.) OR one 8 oz. pkg fresh mozzarella pearls (not grated)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

freshly grated Parmesan cheese

Directions

Mix the dough - Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand - When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise - Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil - Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough - Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough - Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough - Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Top each pizza with a sprinkling of freshly grated Parmesan.

Make the vinaigrette - Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens - When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza; add a slice of lemon and freshly grated Parmesan and serve immediately.
- Adapted (ever so slightly!) from the Barefoot Contessa, via FoodNetwork.com

Garden Burger

I'm not sure if this was the best burger I have ever had . . . but it was definitely the best burger I have ever had at home! The texture of the burger was perfect (Ken did a great job grilling), and the toppings were full of flavor. It's that time of year where I'm constantly looking for ways to incorporate zucchini into our meals, so I decided to put some on top of my burger. I also had some really great Thai Basil Jack cheese from the farmers market . . . zucchini, basil . . . one topping led to another and I ended up with a garden burger.

Instructions:

Burger - 1 pkg. of ground beef (from our freezer; about 1 lb.) plus 1 egg, approximately 1/4 cup panko bread crumbs, sea salt and freshly ground black pepper. Mix well and shape into patties. Make an indention in the center so patty is thicker on edges than in the middle (kind of like a doughnut but don't actually make a hole). Grill. Add cheese during last 1-2 minutes of grilling.

While burgers are grilling, saute zucchini in olive oil with salt and pepper. Remove zucchini to plate, add more olive oil and saute Swiss chard and finely chopped garlic in same skillet (1 to 2 minutes, just enough to wilt Swiss chard). Slice red pepper and cucumber. Toast bun.

To assemble: Bun - top with wilted Swiss chard - place burger on top of Swiss chard - place zucchini on top of burger - top with red pepper and cucumbers.

I considered adding guacamole, but ultimately decided against it because I was afraid its flavor would be overwhelming. Mayonnaise with fresh herbs might be a good addition - although this burger really did not need any extra moisture. I think I'm ready for a burger throwdown with Bobby Flay!

Arugula, Prosciutto & Gruyere-Stuffed Chicken with Caramelized Shallot Sauce

Alternate post title: Why I am not a recipe writer!

This recipe has been on my "list" for quite a while, and now that I have fresh arugula from the garden, I thought it was time to try it. However, I didn't exactly follow the recipe and therefore am sharing two takes on this dish - my version and the original Cooking Light recipe. The biggest difference is that I left out a few sauce ingredients - I didn't want to use cornstarch and I didn't think tomato paste would really be a good addition. If anyone tries the original version with tomato, let me know how you like it (and sorry for the imprecision of my version of the recipe)!

Arugula, Prosciutto & Gruyere-Stuffed Chicken with Caramelized Shallot Sauce - my way:

Pound out 2 chicken breasts to 1/4-inch thickness (I accomplish this by wrapping them in wax paper and beating with a rolling pin). Top half of each piece of chicken with a couple slices Gruyere cheese, a few arugula leaves, and a piece of prosciutto. Fold the other half of the piece of chicken over the "toppings" and attempt to press together the edges. Sprinkle sea salt and freshly ground black pepper over both sides of chicken. Dredge chicken in flour; shake off excess.

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add chicken to skillet. Brown approximately 5 minutes on each side. Transfer chicken to a baking dish and place in preheated oven. Bake approximately 10 minutes, or until chicken is thoroughly cooked.

Meanwhile, saute thinly sliced shallots in original skillet (add extra olive oil if necessary). When shallots have browned, pour in a little dry white wine (use something you'd actually drink, not the cheapest bottle you can find - I used Pinot Grigio), then add a little chicken stock. Boil until reduced by half. Pour onions/sauce over chicken breasts to serve.

The original recipe from Cooking Light:

Chicken:
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Gruyère cheese
1 1/2 cups trimmed arugula
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil

Sauce:
1 cup thinly sliced shallots
2 teaspoons tomato paste
2 cups dry white wine
2 1/4 cups chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch

Preheat oven to 350°.

To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).

Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.

Calories: 300; Fat: 9.8g (sat 4g,mono 4g,poly 0.9g); Protein: 29.7g; Carbohydrate: 9.7g; Fiber:
0.5g.

BB: Croque Monsieur

The second Barefoot Bloggers recipe for the month of April is Croque Monsieur, chosen by Kathy of All Food Considered. I loved this recipe . . . it reminds me a little bit of fondue (must be the hint of nutmeg) . . . but unfortunately, I did not get a picture of it. I'm sure I'll make it again, so I'll try to remember to add a picture later. You can check out the blogs of other Barefoot Bloggers if you'd like to see the end result.

I cut the recipe down to approximately 1/4 of the original, using pretty imprecise measurements, and it still turned out well. Here is the original recipe:

Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere (OR Swiss), grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. - Recipe from Ina Garten via Food Network

Lemon Chicken Stir-Fry

Finally - something new to share! I love stir-fry recipes because they are usually quick and easy, plus a great way to get a couple servings of vegetables. The lemon makes this one particularly good for spring . . .

Lemon Chicken Stir-Fry

1 lemon
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

Vegetables (mix & match 3-4 cups total of your favorites):
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots (1/4 inch thick)
2 cups snow peas (6 ounces), stems and strings removed
1 cup bell pepper strips (any color pepper will work)
1 cup diced zucchini
1/2 cup asparagus

1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.

3. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 225 calories; 6 g fat; 63 mg cholesterol; 14 g carbohydrate; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.
Exchanges: 2 vegetable, 3 lean meat, 1 fat
- Recipe and nutrition information from eatingwell.com

BB: Chinese Chicken Salad (my pick!)

It was my turn to pick a recipe for Barefoot Bloggers . . . after a quick scan through Barefoot Contessa Parties!, I knew exactly what my pick would be - Chinese Chicken Salad. I'm a fan of good chicken salad (there is a mango curry chicken salad I particularly love) -but I'd never tried a "Chinese" version until this one. I really liked it - but I have a few comments: a) I think it is best when the dressing very lightly coats the ingredients - too much dressing = too much of a peanut butter taste - I didn't use all the dressing; b) adding more red pepper strips can never be a bad thing; and c) based on comments, some people think there is too much kosher salt in the recipe - I don't think it's too salty (but then again, I like salt). To find out what the other Barefoot Bloggers thought, check out their posts here.

Chinese Chicken Salad
4 split chicken breasts (bone-in, skin-on)
olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:
1/2 cup vegetable oil (I reduced . . . probably used 1/3 cup)
1/4 cup good apple cider vinegar (get Bragg's, Spectrum, or something locally produced - there is huge difference!)
3 tablespoons soy sauce (I use Tamari)
1 1/2 tablespoons dark sesame oil (I used toasted sesame oil)
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

BB: Chicken Piccata

The first March Barefoot Bloggers recipe was Chicken Piccata, chosen by Lindsay of Noodle Nights and Muffin Mornings. I have to admit, I was kind of dreading the whole process of cooking tonight, but this snapped me out of it quickly because it was quick, easy, and tasty! The process of coating the chicken reminded me a little bit of the Barefoot Contessa's Chicken Parmesan, which is one of our favorites. However, if you don't like lemon, you might want to stick with the Chicken Parmesan instead of Chicken Piccata . . . I love lemon, and I was even a little shocked at the zing of the first bite. It's important not to cut back on the butter or the salt, they are crucial to help balance the lemon.

Chicken Piccata
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs Panko bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley watercress, for serving
optional: capers

Preheat the oven to 400 degrees F. Line a sheet pan with foil or parchment paper.

Place each chicken breast in a ziploc bag and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon, capers, and greens or herbs.

In addition, I need to post the last February Barefoot Bloggers recipe, Meringues Chantilly, which was chosen by BMK of Reservations Not Required. This was a fun recipe for me because I had never made meringues before. They turned out pretty well . . . and the berries and whipped cream were delicious! However, I had a little computer crash and lost the pictures . . . so you can't see the outcome. If you want to see what the other members of Barefoot Bloggers thought of the meringues and see their pictures, click here.

Meringues Chantilly
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream, recipe follows
Stewed berries, recipe follows

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.

Whipped Cream:

2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat!

Stewed berries:

1 half-pint fresh blueberries
3 half-pints fresh raspberries, divided
1/4 cup water
1/4 cup sugar
1/4 teaspoon orange zest
2 teaspoons framboise (raspberry brandy) Orange Marnier

Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the Orange Marnier. Set aside.

Farewell Winter Chicken Pot Pie

Before giving up wheat for lent (yeah, I know - crazy), I had to have one more major dose of comfort food. I had leftover pie crust scraps and a decent assortment of vegetables on hand, so I picked up a rotisserie chicken and made chicken pot pies. The recipe is from The Pastry Queen (Rebecca Rather). We went to her bakery in Fredericksburg, Texas a few years ago (I would go back for the sole purpose of going to the bakery) and her cookbook has been a favorite of mine ever since. I have made these pot pies a few times, but have never taken time to post the recipe until now. Although I didn't use her crust recipe this time, I included it below because it is super easy. Whatever you do about the crust, I think it is fun to use cookie cutters to cut out shapes from the scraps. As you can (kind of) tell, I used a palm tree because my crumbly crust looked like sand . . . and because it's nice to think of sand and palm trees in the winter . . .

Chicken Pot Pie

Filling:
3 tablespoons unsalted butter
1 medium yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
1 8-oz. pkg sliced mushrooms
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)

Sauce:
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
2 1/2 cups chicken stock, preferably homemade
1/4 cup heavy whipping cream
Dash of hot pepper sauce, such as Tabasco (optional)
Salt and freshly ground white pepper

Pastry Queen Crust:
1 cup (2 sticks) chilled unsalted butter
3 cups all-purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg

Filling: Melt the butter in a large sauté pan over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.

While the vegetables are sautéing, skin the chicken, pull the meat off the bones, and shred or cut meat into bite-size pieces. Place the green beans in a microwave steaming bag and steam according to directions on bag. Stir the beans, peas, and chicken into the vegetable mixture. Set the filling aside.

Sauce: Melt butter over medium heat in a large saucepan. Add flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot sauce, salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1 1/4-cup capacity oven-safe bowls (or disposable pot pie pans) three-quarters of the way to the top with the creamed chicken filling.

Crust, Assembly & Baking: Preheat the oven to 375 degrees. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball. Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Our Valentine's Day Steakhouse Dinner

We decided to stay at home for Valentine's Day this year, mostly because we failed to make reservations and our other plans fell through. Plus, I knew I could cook a really nice dinner for a fraction of the price we'd pay at a nice restaurant. Here's our dinner:

I. Steak - purchase steak that has been aged, if possible (aging improves flavor and tenderness). And if you're buying conventional beef, go with something that grades choice.

Heat a tablespoon of oil in a large, ovenproof skillet over medium heat. Season steak with coarse salt and freshly ground pepper; place in skillet:
Turn after steak has seared 3-5 minutes. Tip: if meat sticks to skillet, it is not ready to be turned. When the surface of the meat has been caramelized appropriately, it will turn relatively easily:After searing on both sides, place entire skillet in a 350 degree oven. Bake approximately 15 minutes, or to desired doneness. Remove from oven. Allow steaks to rest 5 minutes before serving.

II. Rock Salt Potatoes - Before starting the steaks, make rock salt potatoes. Haven't tried rock salt potatoes? What are you waiting for? They are slightly crispy on the outside and tender and fluffy inside - absolutely perfect. And not salty . . . unless you don't brush off the salt and you eat the skin. To make rock salt potatoes:
Wash potatoes, dry and rub lightly with oil, then puncture several times with a knife. Place a layer of rock salt (find it near the ice cream makers and ingredients) on the bottom of a baking dish. Place potatoes on top of salt and cover entirely with rock salt. Bake at 425 degrees for approximately 1 1/2 hours. Be careful when removing the potatoes - the salt gets hot! Brush off salt before serving. Rock salt potatoes, ready to be covered, before baking:
These cherries have nothing to do with a steakhouse dinner . . . I just found them at the grocery store yesterday. "Cherries with romance!" AND a heart-shaped container? I couldn't resist . . .I served roasted asparagus and a french baguette with our steak and potatoes . . . Overall, a very nice meal - with no crowds, no going out in the cold, no worries.

BB: Real Meatballs and Spaghetti

Real Meatballs & Spaghetti

meatballs
1 pound ground pork
1 pound ground beef
1 1/4 cup bread crumbs
2 teaspoons all-purpose seasoning (Lawry's or similar)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten

sauce
1 tablespoon olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions

1. Preheat oven to 450 degrees. Place the ground meats, bread crumbs, all-purpose seasoning, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Bake meatballs 10 to 15 minutes or until cooked through and no pink remains.
   
3. For the sauce, heat the olive oil in a large 12-inch skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Add the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and top with grated Parmesan.

This recipe was the first February Barefoot Bloggers selection - chosen by Rebecca of Ezra Pound Cake. Great selection, Rebecca! I don't normally like spaghetti and meatballs, but I really liked this recipe! I'll post more commentary later, but for now . . . the original recipe called for frying the meatballs; I baked them instead and it turned out to be a very good decision!

Thai Beef & Broccoli Noodle Bowl

Because they are convenient and "healthy," I used to eat a lot of Lean Cuisine and South Beach Diet frozen meals. Eventually, I found a few that didn't taste too bad . . . but the meat in those meals was always pretty scary. This recipe reminds me of one of the better frozen dinners - but the difference in this recipe is that the meat is the best part of the dish, not the worst. It's also very quick to prepare - not quite as quick as microwaving a frozen dinner, but considering the results, the few extra minutes and dishes are well worth it!

Thai Beef & Broccoli Noodle Bowl


1 pound beef sirloin steak
1/4 cup Tamari (soy sauce)
1 jumbo clove garlic, minced (or two regular garlic cloves)
2 tsp. grapeseed oil, divided use
1 lb. frozen stir-fry vegetables
2 cups cooked rice noodles
1/2 cup peanut sauce

Directions:

1. Cut steak in half (lengthwise), then slice into 1/4-inch thick strips. Combine soy sauce and garlic in a meduim bowl; add beef and toss to coat.


2. Heat 1 tsp. oil in a large skillet over medium heat until hot. Add half the beef; cook 1-2 minutes or until outside surface is no longer pink. Remove from skillet to a clean plate. Repeat with remaining beef.


3. In same skillet, heat remaining oil over medium heat. Add frozen vegetables; cook 5 to 7 minutes or until just tender, stirring occasionally. Add beef, noodles, and peanut sauce; cook until all ingredients are coated with sauce and heated through. (Adapted from The Healthy Beef Cookbook)
   

Healthy Fast Food

My friend Kelly the Kitchen Kop is hosting a Real Food Wednesday carnival to share recipes and ideas for healthy fast food (not fast food like you get from a drive-thru window . . . healthy food you can make - fast). I am so glad Kelly is hosting this carnival, because who couldn't use some ideas to help get healthy food on the table in a short amount of time?

The following "recipe" is one of my favorite quick-fix meals:Meat & Mashed Potato Wraps

1. Warm tortillas (Ezekiel brand or homemade) until soft and pliable.
   
2. Meanwhile, heat leftover mashed potatoes and shredded bbq beef (pieces of leftover steak, brisket, or roast also work well) on the stove in separate saucepans.
   
3. Spread a thin layer of mashed potatoes on each tortilla (spread to within 1 inch of edge).
   
4. Make a strip of shredded beef down the middle of the potatoes, then sprinkle shredded cheddar cheese over top of beef.
   
5. Optional: season with sea salt and freshly ground black pepper.
   
6. Wrap like a burrito, securing with a toothpick if necessary. Serve immediately.

Aromatic Braised Chicken

Sunday evening I had the opportunity to use two great Christmas gifts - a Dutch oven (from my mom) and Cooking at Home with The Culinary Institute of America (from my dad). The result? Aromatic Braised Chicken. Actually the name of the dish in the cookbook is Aromatic Chicken Braise - but that sounds weird to me, like the words are out of order. So now it is Aromatic Braised Chicken. Either way . . . it is good! Maybe not quite as aromatic as I had imagined, but very tasty, savory and a little sweet at the same time. I thought the green onions and orange peel might be a little much for Mr. Meat & Potatoes, but he actually really liked this recipe. It's something a little out of the ordinary, definitely worth trying!

Aromatic Braised Chicken

4 chicken drumsticks
4 chicken thighs (2 chicken breasts)
salt and freshly ground black pepper
3 tbsp. peanut oil (I used grapeseed oil)
1 tbsp. minced ginger
2 cloves garlic, minced
1/4 cup minced green onion (white and green parts) (divided use)
1 one-inch-square piece orange zest
1 tsp. julienned orange zest
1 cinnamon stick
1/2 tsp. dried red pepper flakes
1/2 tsp. peppercorns
1 1/2 cups chicken broth (or stock) (divided use)
3 tbsp. dark soy sauce (Tamari)
3 tbsp. Chinese rice wine or dry sherry wine
2 tsp. sugar (I omitted)
4 cups steamed rice

1. Trim chicken pieces of excess fat and skin, and season with salt and pepper; set aside.
2. Heat the oil in a wok (or Dutch oven) over (medium) high heat. Add the ginger, garlic, 2 tbsp. of the green onion, the square of orange zest, the cinnamon stick, red pepper flakes, and peppercorns. Cook until aromatic, about 2 minutes.
3. Add the chicken pieces to the mixture and cook until light golden brown on all sides, 4-5 minutes.
4. Add 1/2 cup of the chicken broth and the soy sauce, wine, and sugar and stir to combine. Bring to simmer and reduce the heat to maintain a bare simmer. Cover and cook gently until the chicken is opaque in the center but still tender, 25-30 minutes.
5. Transfer the chicken to a platter with a slotted spoon, cover to keep warm, and return the pan to high heat. Add the remaining chicken broth. Bring the liquid to a boil and cook until reduced and slightly thickened, 2-3 minutes. Taste and season with salt and pepper.
6. Return the chicken to the sauce along with any juices on the platter. Heat thoroughly in the sauce and turn to coat evenly, about 2 minutes.
7. Remove the cinnamon stick and the zest square. Serve the chicken and sauce immediately over rice; garnish with remaining onions and orange zest.

Turkey Black-Eyed Pea Chili

Cooking one dish that results in multiple meals can be very convenient, but it can also get boring. At least, that was my experience with this turkey chili. I made it last Sunday night (I should have posted the recipe then) and by Friday I was tired of eating it. It actually wasn't terribly exciting to begin with - it might have been because I used turkey instead of beef, or maybe the flavor just needed to be "kicked up" a little. Overall, I think this is a good base recipe, but next time I will use beef and some additional seasoning. The recipe below is adapted from Clean Eating magazine and represents the changes I made this time, not what I would change in the future:

Turkey Chili with Black-Eyed Peas

2 tbsp. olive oil
1 pound lean ground turkey
1 large carrot, diced
1/2 large onion, diced
2 sticks celery, diced
2 cloves garlic, sliced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
optional: 2 jalapenos, seeded and diced (I omitted)
3 tbsp. chili powder
2 tsp. ground cumin
2 cups black-eyed peas, rinsed and drained (either dry/soaked or canned)
1 14-oz. can crushed tomatoes
1 14-oz. can diced tomatoes with green chiles
1 tbsp. tomato puree
2 1/2 to 3 cups water
sea salt and freshly ground black pepper
optional: hot sauce (I omitted)

1. Preheat oven to 350 degrees. In a large ovenproof pot, heat half the olive oil over medium heat. Add turkey and brown for 5 minutes. Remove turkey from pot, set aside. Add remaining oil and saute carrot, onion, celery, garlic, peppers, chili powder, and cumin for 10-15 minutes, or until vegetables are soft. Return meat to pan and stir in black-eyed peas, tomatoes, tomato puree, and water. Bring to a simmer.
2. Remove pan from burner and place in preheated oven for 2 hours. Season with salt, pepper, and hot sauce (if using) to taste.
   

Here are my thoughts for future adaptations:

• Use lean ground beef instead of turkey
• Use shredded chicken instead of turkey
• Add additional cumin
• Use the jalapenos as directed or add cayenne pepper
• Increase garlic
• Increase the amount of tomato puree
• Use chicken or beef stock in place of some of the water
• Garnish with cheese, sour cream, and/or baked tortilla chips (especially when eating as leftover)
  

Anyone have suggestions on (healthfully) improving this chili or changing it up when eating it the second or third time?