Finally Spring :: Fresh Beet Carpaccio

I have been quite a lazy cook lately!  A. has been away for work for the last couple of weeks, so I have been on our own.  I have stayed up way past a reasonable bedtime (and been so sleepy the next day!), watched more girly movies than I care to admit, and lived on a dinner diet of granola bars, pasta with spinach, and plenty of eggos.  I really had forgotten how lazy I become when I'm cooking for myself! 

But  A. is finally back home, yay!  And I was excited to get back to the kitchen this weekend.  I tried lots of new recipes, but this was our favorite: a delicious beet carpaccio!  Fresh beets, drizzled in olive oil and lemon juice, and topped with pistachios.  The thinly sliced raw beets are deliciously crispy and refreshing.  It's a delicious alternative to the usual roasted beet salad, and just feels like spring!

So simple and easy... I probably should have been eating this last week! :-)

Enjoy!

BEET CARPACCIO (serves 2)

2 large beets, washed and peeled

Olive Oil

Kosher Salt

Squeeze of Lemon

1/3 cup pistachios, shelled

Time to bust out the mandolin!  Set your mandolin on the thinnest setting, and slice the beets.  You want the slices to be almost paper-thin.  Place the beet slices in a bowl and toss with a bit of olive oil (about a tablespoon), a sprinkle of kosher salt, and a squeeze of lemon juice.  Let the beets sit for a few minutes. 

Separately, chop the peeled pistachio nuts.

To plate, place the beet slices on a plate, drizzle with the leftover oil and lemon juice from the bowl, and top with the chopped pistachios.   You can add crumbled goat cheese to make this a main meal.

Healthy Eating :: Green Tarragon Chicken Salad

I ♥ chicken salad!  It's so delicious and easy in a sandwich or even in chunky bits served with bread on the side.  But, let's face it, it's not the healthiest salad considering the amount of mayonnaise in it.  So, I set out to make a healthy version as a quick weeknight dinner!  I thought of replacing the mayonnaise with plain, non-fat greek yogurt, and then sweetening it up with a little bit of apple juice.  It was delicious! Especially after adding a bit of Dijon mustard and spicing it up with tarragon. Yum!  Isn't tarragon perfect for chicken?

I added lots of broccoli,  haricot verts, and green apple chunks for a bit of crunch.  Big chucks of veggies and chicken, all atop a toasted whole wheat pita bread.  The dressing is great for any salad, but keep some aside to add to the chicken salad leftovers the next day.  I'm going to start replacing mayonnaise with yogurt more often!

Enjoy!

GREEN TARRAGON CHICKEN SALAD (serves 2 w/leftovers)

1 lb Boneless Chicken Breasts

Haricort Verts (about 2 cups)

Broccoli Florets (about 2 cups)

1 Granny Smith Apple

1/2 cup Tarragon Mustard Dressing (see below)

Kosher Salt & Pepper

Olive Oil

Juice of half a Lemon

1 tablespoon strong mustard

For Tarragon Mustard Dressing:

1/4 cup Dijon Mustard

1/3 cup plain yogurt

1/2 tablespoon chopped Tarragon

1/3 cup all natural Apple Juice (I ♥ Red Jacket Orchards Fuji Apple Juice)

Juice of half a lemon

Salt & Pepper to taste

Preheat the oven to 425F. Season the chicken breasts with a dash of olive oil, salt, pepper, juice of half a lemon, and a tablespoon or so of strong mustard. Place in an oven safe pan and cook until until chicken is thoroughly cooked and starting to brown lightly. Set aside to cool.

...Now to the greens! Bring a large pot of water to a boil, add a generous sprinkle of salt. Separately prepare a large bowl with ice cold water and ice cubes. When the water is boiling, add the broccoli and cook for 45 seconds (yes...only 45 seconds! you want it to be crispy). Remove the broccoli from the boiling water and throw it into the ice water. This will 'shock' the greens and stop it from cooking, leaving it beautifully green and crispy. Repeat with the green beans.  Set aside.

Prepare the tarragon dressing by whisking all the ingredients.  Taste and add salt and pepper.

Chop the chicken and vegetables into small cubes for a chicken salad sandwich, or large pieces for a salad.  Add dressing to taste and mix until every bit is covered in sauce.  Serve immediately, and leave any leftovers in the fridge.

Warm Salad :: Toasted Brussels Sprouts w/Cranberries

I ♥ brussels sprouts!  They're a little bitter, perfectly crunchy, and go well with mostly anything.  I didn't start enjoying them until a couple of years ago,  so I must be making up for lost time, because I can't get enough of them now.   Raw and shredded, sauteed, or roasted; pretty much anyway you serve them... but  I especially enjoy them in the Fall as a side to anything roasted.  

Tonight, I sauteed them and topped with plenty of cranberries, a bit of Parmesan and seasoned it all with a garlic olive oil and lemon juice.   A quick weeknight warm salad!  It was delicious!

...Wouldn't this be a perfect side for Thanksgiving? 

Enjoy!

TOASTED BRUSSELS SPROUTS w/CRANBERRIES

2 cups Brussels Sprouts (1 small box), halved

Handful of Dried Cranberries (or fresh! but add a bit of honey)

Juice of half a lemon

Olive Oil

Salt & Pepper

2 cloves of garlic, peeled

Grated Parmesan

In a large skillet over medium-high heat, heat the olive oil and garlic cloves.  When the garlic starts to brown, add the brussels sprouts.  Mix with the oil and garlic cloves until the brussels sprouts are covered in olive oil.  Continue to saute until the sprouts start to brown.  Add the cranberries, lemon juice, and salt and pepper to taste.  When the brussels sprouts are crispy, remove from heat.  Top with grated Parmesan and serve.

Craving Capers :: Mediterranean Chicken Salad w/Spinach, Orzo, and Heirloom Tomatoes

I've heard your taste buds change every few years, well, I've decided it must be true!

I have always disliked capers (let's be honest... I've 'hated' capers!). And I'm not one to not like food. But, this weekend I accidentally had them in a salad, and now I can't get enough! I loved their salty brininess.

So, all day I've been craving capers! ... and then daydreaming about how I was going to use them to make dinner. I decided to make a Mediterranean salad of grilled chicken, with spinach and a bit of orzo.

I marinated the chicken breasts in lemon juice and a bit of the caper vinegar (the juice that comes in the jar w/the capers). And with the spinach I added orzo pasta, ripe yellow heirloom tomatoes, chopped olives, and of course: capers! I was going to top it with grated Parmesan but the cheese counter at Citerella (on of my favorite places for cheese!) suggested Ricotta Salata (a dry version of ricotta - imagine the consistency of feta cheese but less salty and tart). Delicious, and easy...a perfect weeknight meal!

MEDITERRANEAN GRILLED CHICKEN SALAD w/SPINACH, ORZO PASTA, and HEIRLOOM TOMATOES
2 chicken breasts
Juice of 1/2 a lemon
1 tbsp Dijon mustard
1 tbsp olive oil
Pepper to taste
1/4 cup chopped and pitted olives
1 tbsp capers
1 tomato, sliced
1 cup cooked orzo (cooked just like you would cook pasta - keep al dente)
2-3 cups of fresh spinach
A few slices of Ricotta Salata (you can substitute with Parmesan)

Marinate whole chicken breasts with the juice of half a lemon, Dijon mustard, and olive oil. Sprinkle with pepper and add a bit of the juice from the capers you will use later (about a teaspoon of the caper oil). Allow to marinate in the fridge for at least 15 minutes.

Heat your stove top griddle (I use a cast iron Le Cruset griddle) on medium high heat and brush with olive oil. When the griddle gets hot (test it by sprinkling a bit of water - it should bubble) place the chicken breasts. Resist the urge to flip them over quickly! Wait at least 3 minutes. Flip chicken breasts over and allow them to fully cook. If you have a cooking thermometer, you can double check, this is especially useful when you have thick pieces. They will be ready when they hit 170F. Remove from heat and allow them to cool for 5 minutes, then slice.

Toss the olives, capers, tomatoes, orzo, and spinach in a bowl. Top with the chicken and ricotta slices.

Serve with a simple vinaigrette of 3 parts olive oil, 1 part balsamic vinegar, and a bay leaf per serving. Be careful to not add salt to the dressing. The caper and olives will add plenty of salt to the salad.

Enjoy!

Summer Salads :: Cucumber, Feta, Apricot Salad

I think summer is the perfect time to enjoy salads.  Vegetables in season now are fresh and crisp!  Example: cucumbers! 

I was inspired by Mark Bittman's 101 Salads article, and came up with this salad.  Crisp cucumbers, with sweet apricots and tangy feta, yum! A perfect side dish for any summer meal... especially a bbq.

CUCUMBER, FETA, APRICOT SALAD

3 Cucumbers, peeled and chopped

1/2 cup feta cheese

1/3 cup chopped apricots (I used dried - a great replacement for raisins in salads)

1 tbsp chopped parsley (mint would be delicious too)

salt and pepper

2 tbspn olive oil

Squeeze of lime juice

Combine all of the ingredients, and enjoy! 

How easy was that? :-)