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Grilled Ginger Sesame Chicken Salad

June 18, 2013
Food
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I love having a grill – and a husband that cooks for me when I work late! I came home to this beauty a few nights back and couldn’t have been more pleased. Fresh, bright flavor, crisp delicious ingredients with just enough bite, and perfectly grilled chicken. Paired with a Ginger flavored beer? The perfect meal to wind down with after a long day.

Grilled Ginger Sesame Chicken Salad

Grilled Ginger Sesame Chicken Salad
via menu musings

Marinade and dressing
1/4 cup soy sauce
3 Tbsp fresh ginger, peeled and finely chopped
1/4 cup canola oil
2 Tbsp hoisin sauce
1 Tbsp sesame oil
1 tsp sriracha sauce
1 tsp kosher salt
2 large chicken breasts, boneless and skinless
1/4 cup red wine vinegar
1/4 cup finely chopped green onions (white and green parts)

Salad
1 lb Napa cabbage, very thinly sliced
2 carrots, grated
3 green onions, thinly sliced and cut on the diagonal
2/3 cup freshly cut cilantro leaves, coarsely chopped
1/2 cup slivered almonds, dry toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds, toasted

Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3 Tbsp of the marinade. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook more evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes. To the remaining marinade, add in the vinegar and green onions. Now we have the dressing.
Grill the chicken. Cook them about 4 minutes per side or until there is no signs of pink and juices run clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. Don’t cut them right away, all the juices will run out leaving you with dry meat! After the 15 minutes, you will cut them crosswise into 1/4″ inch thick slices.
In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half of the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together. Distribute salad to 4 – 6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each salad.

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Arugula & Sweet Corn Gnocchi in Cream Sauce

June 16, 2013
Food
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There’s something about a great comfort meal on a Sunday night – although I did make this on a weeknight! It’s a pretty quick meal, but feels luxurious in it’s rich cream sauce. The bite of arugula and pepper and the sweetness of the corn make for quite the flavor.

Arugula Sweet Corn Gnocchi Cream Sauce

Arugula & Sweet Corn Gnocchi in Cream Sauce
adapted from vegan monologue
(click through for vegan version)

1 lb potato gnocchi
2 small ears fresh sweet corn, kernels cut off and set aside
3/4 cup half and half
3 oz. cream cheese
1/2 tsp salt
2 cloves garlic, minced
1 tablespoon olive oil
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
3 cups torn arugula
a few shakes of crushed red pepper
2 tbs flour, plus a little more, just in case

Cook gnocchi according to package and add the corn during the last 5 minutes of cooking time. Reserve 1/2 cup pasta water. Do not rinse.
Meanwhile, make cream sauce. Heat the olive oil over medium heat, add the garlic and cook for 2-3 minutes, until just tender. Add half and half, cream cheese, oregano, salt, and pepper in medium saucepan. Cook sauce ingredients over medium heat for 10 minutes, stirring frequently. Add reserved pasta water and flour to sauce, stir until thickened. You can add more flour until desired thickness is achieved. Pour cream sauce over gnocchi, stir in arugula, sprinkle red pepper flakes. Sauce will thicken more as it cools. Serve with additional crushed red pepper flakes.

Vegetable Lasagna

June 11, 2013
Food
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This was a quick and easy lasagna, as far as lasagna goes. A little prep, a short time in the oven and voilà! Although no-boil noodles might have shaved off a little more work too. This recipe is super cheesy but packed with vegetables. Probably not the most healthy version out there, but great for a weeknight and the greens provide a punch of vitamins.

vegetable lasagna

Vegetable Lasagna
via bhg

8 ounces dried lasagna noodles (9 or 10 noodles)
2 eggs, beaten
2 cups cottage cheese
15 ounce ricotta cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups sliced fresh mushrooms
1 large yellow onion, chopped
1 cup shredded carrot
10 ounce package frozen chopped spinach, thawed and thoroughly drained
10 ounce package frozen chopped broccoli, thawed and thoroughly drained
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon black pepper
1 1/4 cups milk
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese

Preheat oven to 350 F. Cook lasagna noodles according to package directions. Drain; set aside.
In a medium bowl combine eggs, cottage cheese, ricotta cheese, oregano and thyme. Set aside.
In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Bake uncovered for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Italian Chopped Salad

May 30, 2013
Food
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As the nights get more summery, I feel like turning on the stove or oven less and less. This is a nice twist on a chopped salad that could be changed up a number of ways with different ingredients… although I think this mix was just perfect. Could be a nice precursor to a simple pasta dish too. I’m thinking Italian themed dinner parties are ahead!

italian chopped salad

View the full recipe here via The Cozy Apron. 

Couscous with Asparagus, Greens & White Wine

May 7, 2013
Food
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My darling husband was craving asparagus and I happened to have this queued up in my to-do list. Super quick with very little prep and you have a bowl of rich, creamy delicious risotto-like couscous. I couldn’t track down the chervil that the original recipe called for, so I substituted parsley and threw in a bit of arugula that I had on hand also. The flavors melded perfectly.

couscous with asparagus greens and white wine

Couscous with Asparagus, Greens & White Wine
adapted from food52

4 tablespoons salted butter, divided
1 1/2 cup Israeli or pearl couscous
1/4 cup dry white wine
3 1/2 cups chicken or vegetable broth
1 lb asparagus, trimmed and cut into ½-inch pieces
1/4 cup finely grated Pecorino
1/2 cup chopped pistachios
1/4 cup roughly chopped parsley
1/4 cup roughly chopped arugula

Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add couscous and cook until partially toasted, 2 minutes. Add wine and cook, stirring, until almost evaporated, 2 minutes. Meanwhile, heat broth in a second saucepan until warm. Add 1 cup broth to couscous and quickly simmer over medium-high heat until the couscous is silky and the liquid has nearly evaporated, about 3 minutes. Repeat with the remaining 2 1/2 cups broth, adding a cup at a time and cooking until each addition has nearly evaporated. Stir asparagus into couscous with the last cup of broth. Once couscous is tender and all the broth has been added, stir in Pecorino, pistachios, parsley, arugula and remaining butter. Sprinkle servings with additional Pecorino, pistachios and parsley, if desired. Serve immediately.

A house! A home!

April 28, 2013
House
3 Comments

We did it! We found a little house in my favorite neighborhood that we fell in love with! We’re moving in next month and I can hardly wait. The owner is nearly finished with the renovations and it is so lovely! We’ll be renting, so that we can save a little more money before we buy, and so we’re sure this is where we want to commit. But I can imagine us staying in this house for a few years at least!

unfinished front
One of the things I’m most thrilled about is the gigantic back yard. There are three levels (top two shown below). There will be a small patio area, a grassy area above and a huge space for gardening at the back of the yard. I plan on growing as much food as possible! We’re thinking greens and herbs and onions and garlic and… what else grows well in Western Washington? I’m hoping eventually half of what I eat (at least in the summer!) comes from our garden.

backyard

images via my iphone

Kale & Brussel Sprout Soba Noodles

April 23, 2013
Food
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This dish really wowed me. Although it took a little longer than expected to ribbon the kale, it was well worth it and a pretty simple meal overall. And absolutely delicious the next day cold for lunch! I threw an extra splash of soy sauce after I pulled it out of the fridge this afternoon to freshen up the sauce and voila! Even more perfect on day two.

kale and brussel sprout soba noodles

Kale & Brussel Sprout Soba Noodles
via sprouted kitchen

1 bunch tuscan kale
5 tsp. toasted sesame oil
10 brussels sprouts
1 plump clove garlic
1 Tbsp. rice vinegar
1 tsp. low sodium soy sauce
2 Tbsp. toasted sesame seeds (white or black)
2 pinches red pepper flakes
4-8 oz. soba noodles
4 slivered green onions, for garnish

Slice the kale leaves from their stems and discard the stems. Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons. Put the ribbons in a large bowl with 1 tsp. of the sesame oil and 1/4 tsp. salt. Massage the leaves with your hands until they glisten. Discard any funky outer leaves from the brussel sprouts. Slice them paper thin (a mandoline works best, but I just used my kitchen knife) then toss them with the kale.
Pound the garlic until smooth in a small mortar (or mince it super fine!). Stir in the vinegar, remaining sesame oil and soy sauce. Pour the dressing over the greens and toss well. This much can be done in advance and kept in the fridge until ready to serve, or enjoyed alone as a salad.
Bring the water to a boil. When starting the noodles, finish the salad with the sesame seeds, pepper flakes and green onions. Cook the noodles according to package instructions and drain well. Toss the noodles with the greens. The noodle salad can be served warm or cold.

Mediterranean Kale & Cannellini Stew

April 6, 2013
Food
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We got a little rain and a little sun today, but it’s still just cold enough for me to crave a hearty stew. This is a great twist on a classic! I’ve made plenty of kale stews, but lemon and feta here really change the flavor up — a brighter, lighter stew for spring.

mediterranean kale and cannellini stew with farro

Mediterranean Kale & Cannellini Stew with Farro
via bhg

4 cups chicken broth or vegetable broth
14 1/2 ounce can fire-roasted tomatoes
1 cup farro, rinsed, or kamut
1 large onion, coarsely chopped
2 medium carrots, halved lengthwise and thinly sliced crosswise
2 stalks celery, coarsely chopped
4 cloves garlic, crushed
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 cups coarsely chopped fresh green kale or Swiss chard
15 ounce can cannellini beans, rinsed and drained
3 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil

In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt. Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
To serve, sprinkle each serving with cheese and parsley or basil.

Parmesan & Spinach Orzo

March 28, 2013
Food
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Phew! It’s been a while. Work has been crazy lately and I’ve had little time for anything. I kinda just need a nap. The other night after I dragged myself home to an empty house (husband was at hockey), I whipped up a batch of this with the ingredients I had on hand. Soooo good! A little comfort food is just what you need sometimes. Might replace that blue box next time I have a mac ‘n cheese craving.

parmesan orzo

Parmesan & Spinach Orzo
adapted from my tiny oven & life as a strawberry

2 tbsp butter
2 1/2 cups orzo
2 tbsp olive oil
1 clove garlic
salt and pepper to taste
2 tsp. flour
1 cup milk (I used 2%)
2/3 cups spinach, chopped
3/4 cup grated Parmesan cheese

Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo start to get golden brown. Remove from heat. Cook orzo according to package directions. Set aside.
Heat olive oil in a medium-sized pot over medium heat. Add garlic and saute for about 1 minute. Add flour to form a roux and cook for an additional minute. Add about 1/4 cup of the milk to the pot and whisk to work out any lumps from the roux. When lumps are worked out, add the remaining milk and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes.Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat. Stir parmesan cheese into sauce. Add salt and pepper to taste. When the cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra parmesan cheese and serve immediately.

 

image via my tiny oven

Inside-Out Dumplings

March 18, 2013
Food
2 Comments

I got home quite a bit later than usual tonight, and husband was headed out the door to play hockey, so I needed something easy to put together. On a Monday I am so grateful to have this on the menu, because it came together in mere minutes. I’ve never cooked wonton wrappers before and had no idea what to expect, but after moments in the water, poof! they’re perfect. While fried rice is usually the only Asian inspired dish I’ll attempt (I’m not so handy with a wok yet), this meal was even easier and a nice departure from my usual fare. We went with the ground turkey instead of pork (although I imagine with pork is also incredibly delicious), so I threw in an extra spoonful of sesame oil and a few extra shakes of chili flakes. Perfection.

inside out pork dumplings

Inside-Out Dumplings
via whole living

1 tablespoon oil (olive, or I used about half sesame oil)
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
1 tablespoon ginger, minced
2 scallions, whites and greens separated, cut thinly on bias
8 ounces ground pork (if substituting ground turkey, add 2 Tbsp. more oil)
1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large
1 carrot, finely grated
2 tablespoons white vinegar
6 ounces fresh wonton wrappers
Kosher salt

Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork (or turkey), breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.