Tuesday, July 15, 2014

Lemon and Rosemary Baked Chicken

I had to share this recipe with you immediately. It is super easy to prepare, and the chicken comes out tender and moist and full of flavor. This is my new go-to recipe for whole baked chicken. Thanks Ina!

1 (3-4 lb) chicken, backbone removed
1.5 teaspoons salt, divided
1/3 cup olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons black pepper

Remove the backbone of the chicken. See this video. Pat chicken dry with paper towels. Sprinkle with 3/4 teaspoon salt on each side.  

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper in a small bowl. Place the chicken in a ceramic or glass dish just large enough to hold it flat (I used my cast iron skillet). Pour the lemon marinade over the chicken, turning it in the dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Turn the chicken 2 or 3 times while marinating.

Bake (skin side up) on 350 degrees for 1 hour and 20 minutes or until cooked through (cover with  foil the first 30-45 minutes). Serve with pan juices drizzled on top. 

Source: Ina Garten
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Tuesday, July 8, 2014

Vegetarian West African Peanut Soup

I was rather skeptical about the combination of flavors in this soup when I first heard how delicious it was. Then my sweet neighbor brought me a bowl to sample and I loved it! So of course I had to make it soon after. Don't let the ingredients peanut butter and tomato paste scare you off. It is both healthy and delicious, warm and spicy, thick and filling, and just a wonderful soup to enjoy for lunch or dinner any time of the year.

6 cups low sodium vegetable broth
1 sweet potato, cubed
1 small red onion, chopped
1 tbsp fresh ginger, minced
4 cloves garlic, minced
3/4 tsp salt
3/4 cup unsalted peanut butter
1/2 cup tomato paste
1 bunch kale, chopped
hot sauce, like sriracha
In a medium Dutch oven, bring the broth to a boil. Add the sweet potato, onion, ginger, garlic, and salt. Cook on medium low heat for 20 minutes.
In a medium size, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1-2 cups of the hot stock to the bowl. Whisk the peanut mixture until smooth and then return back to the Dutch oven. Stir in the kale and season with hot sauce to taste. Simmer for 15 minutes on medium low heat.

Source: Cookie+Kate
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Friday, May 30, 2014

Chickpea Curry with Coconut Rice

 So Good. So Simple. The coconut rice is amazing on its own and just as amazing topped with the curry. I love this vegetarian meal as is, but every once in a while I will add shredded chicken for extra goodness!
coconut rice
1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1 tablespoon coconut oil
1/4 teaspoon salt
chickpea curry
1 1/2 tablespoons coconut oil
2 leeks, cleaned, trimmed + sliced
1 red pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas, (I used sweet peas)
1 (14-ounce) can full-fat coconut milk
1 1/2 cups cooked chickpeas
3 tablespoons freshly torn cilantro
coconut rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil.
chickpea curry
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.
Source: HowSweetItIs
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Friday, April 25, 2014

Thai Steak Salad

A new favorite! This salad is simple to prepare and very flavorful. The Thai dressing is spicy and so delicious.  It is the perfect meal for a  busy week night dinner. I hope you enjoy this salad as much as I do.

1 flank steak
black pepper

for the dressing:
1/4 cup fresh lime juice (from about 2 small limes)ee savings
1 tablespoon brown sugar
2 tablespoons lower-sodium soy sauce
1 tablespoon fish sauce (I used a little less)
2 large cloves fresh garlic, minced
1 teaspoon chili sauce
2 tablespoons cilantro, chopped
mixed greens

For the steak: Heat a large grill pan over medium-high heat. Coat pan with a little olive oil. Season steak with salt and black pepper. Add steak to pan; sear 3-4 minutes on each side. transfer to preheated oven (350 degrees) for 15 minutes or until desired degree of doneness.  Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
For the dressing: Combine the lime juice, brown sugar, soy sauce, fish sauce, garlic, chili sauce, and cilantro in a small bowl; stir with a whisk.

Layer the steak over a bed of mixed greens. Drizzle steak and lettuce with dressing

Source: adapted from Cooking Light
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