Veggie Friendly Dinner Fiesta

I wanted to share with you two healthy, veggie-friendly dishes I made recently for a Break-the-Fast Yom Kippur dinner, hosted by my mother-in-law, Vicki.

My mission was to go healthy, as these things are usually big carb fests and that’s not even skimming the surface when you put dessert into the mix.

Originally requesting that I bring dessert (Vicki knows I like to bake), I suggested a quinoa salad instead, which she graciously accepted and seemed genuinely excited to try. While I didn’t have a recipe, I created an easy-to-replicate mixture of healthy ingredients from my imagination. While I originally wanted to toss some asparagus into it as well, it didn’t seem to go with the other ingredients, so I decided to just serve it on its own. All turned out well and I even had some recipe requests.

Veggie Quinoa Salad (Serves 6)
1 ½ cups of organic Quinoa
½ pint of cherry tomatoes, halved or quartered (depending on their size)
1 large cucumber, peeled and diced into 1/4 inch thick pieces
2 generous handfuls of pumpkin seeds
½ cup of dried cranberries
Large handful of fresh cilantro, chopped

For the Dressing:
2 tbs of olive oil
1 tsp of grain or Dijon mustard 
¾ of a lemon, juiced
Salt and pepper to taste

Directions:
Cook quinoa according to directions on the box. In the meantime, make the dressing by whisking all ingredients and tasting to make sure you are satisfied with the flavor. Then roast the pumpkin seeds in a non-stick skillet with a little bit of olive oil rubbed into it (but very little). Cook until they turn golden brown, but make sure to keep an eye on them so they don’t burn. 

After the quinoa is done, let cool for a few minutes (approx 15 or 20) and then add the rest of the ingredients including the dressing. Toss well and serve with the protein of your choice, or enjoy on its own.

Truffled Asparagus (Serves 4)
1 bunch of fresh asparagus (green or white)
2 tsp of truffle butter of ½ tsp of truffle oil
4 to 6 lemon wedges, depending on your taste
Salt and pepper to taste

Directions:
Place asparagus into boiling water and cook for 3 minutes. Remove with tongs or a strainer. Top immediately with truffle butter, salt, pepper and lemon wedges.

Foodista's Roasted Shrimp Risotto

I'll admit it...I've been eating a looot lately.  And while I love trying different restaurants and indulging in foods I'd never cook at home, sometimes it can be a bit much.  That's why I cooked up a healthy and really satisfying meal yesterday, combining two dishes I've made before - 1. Mexican risotto and 2. roasted shrimp salad.

It was gooood - hearty and fresh tasting, as it used mostly fresh ingredients and really good shrimp.  I bought jumbo shrimp for this, and it made a huge difference.  They added meatiness to the dish and made it more substantial--as did the generous cubes of my beloved ingredient, avocado.  Even though you can't see it from the picture above, the bed of this dish consists of long grain white rice with black beans.  Everything was seasoned with lemon juice, giving it nice tang.  Try it yourself and feel free to add your favorite protein or veggies.

Foodista's Roasted Shrimp Risotto

Ingredients (serves 2)
1/2 cup of long grain white rice

1 cup of black beans
1 avocado, cubed into 1/2" pieces

1/2 lb of jumbo shrimp, cleaned and deveined (or you can clean them yourself)
Juice of 1/2 lemon

Olive oil

A pinch of each, Italian seasoning and dried paprika

Salt and pepper to taste

Directions:
Preheat oven to 425 degrees.

Cook rice according to directions on the packaging.  Add the beans at the end, when you've taken the rice off the flame.

Clean shrimp and coat with olive oil (1 generous glug), Italian seasoning, dried paprika, salt and pepper.  Make sure to incorporate it thoroughly.  Spread out on a lined baking sheet and bake for about 5 minutes or less. Check on it once to see that the shrimp is nice and pink, but be careful not to overcook it. If it curls in too much, that means you overdid it.

Spoon rice and beans into a bowl.  Top with more beans if you like and then add the sliced avocado.  Add the roasted shrimp at the very top.  Season with more salt and pepper if you like and squeeze lemon juice on top. 

Enjoy with a glass of white wine or a nice light beer.

Meg's Salsa Verde Chicken - Simple, Healthy and Bursting with Flava

Meg and I were sitting at Da Franco's one day when she told me about the most amazing (yet simple) chicken dish she made for her and her boyfriend Tom.  Her instructions, using poached chicken cooked in basically no fat (water instead of stock) made me curious to try a new way of making chicken.  I'm not a big poacher and usually bake or sautee my protein. However, since trying this dish, I'm a total convert.  Try it on a casual weeknight or make it for friends - you can certainly dress this baby up or down. 

Meg's Salsa Verde Chicken (serves 2)

Ingredients

1 full chicken breast, preferably organic/humanely raised

Water

Spices - Amounts undetermined, whatever you like.  Meg used salt, black pepper, cumin, Mexican oregano, thyme, red pepper flakes.  I used salt, pepper and spicy Mexican seasoning from Crema restaurant.

Salsa Verde - 1 12 oz jar.  We both used the one from Trader Joe's
1 cup of brown rice
Generous handful of Mexican cheese such as a cheddar/jalapeno mix

Fresh cilantro, chopped (about 1 small handful)

Directions:

Make rice according to directions on the packaging.

Cut up the chicken breast into pieces like chicken tenders.

Bring water and spices to a boil and add chicken.  Turn heat down to encourage a gentle boil.  Cook chicken in liquid for as long as it takes to cook all the way through - maybe 15 minutes or so.

Drain the chicken, and put on a plate. Rinse out the pot.  Shred the chicken using two forks (one to steady the warm chicken and the other one to do the shredding).  No need to wash off any errant spices, they just add to the dish.

Put shredded chicken back in the pot and dump in a jar of Salsa Verde.  Further shred any chicken you would like. 

Simmer for about 15 minutes.

Plate by putting the rice on the bottom of a medium bowl, then top with Salsa Verde chicken, cheese and fresh cilantro.  Since the chicken will still be warm, it'll melt the cheese, providing a wonderfully gooey texture.

Note from Meg:

This is a "base dish"- chicken breasts cooked in spiced liquid with sauce.   You could make this with salsa roja, moles of all kinds, Moroccan sauce, Thai sauce - anything!  Use a corresponding grain and/or legume.  It could be made into an Indian dish with a curry sauce, basmati rice, and dal.  If you cooked it simply in chicken broth and salt and pepper, with white rice it would be a mild dish when you're not feeling so great but need nourishment.

Thanks for a great idea Meg!

New Recipe - Dan's Savoriest Pizza Ever

If you're like me, you're probably not too thrilled with the current chill in the January air.  Throughout the day, I try to think happy thoughts "only 3 more months till spring," but it doesn't always get me out of my winter funk.  What does make me happy is cooking--and eating--warm, savory foods. 

The below recipe for Dan's Savoriest Pizza Ever is an example of a food that's easily devoured in winter.  He made it last week for dinner and it filled our bellies pleasantly, enjoying it even more with a glass of wine (white or red, it doesn't matter).

Dan did a great job on the pizza, as you can see above, but our only complaint was about the dough.  We bought it from Trader Joe's and were so disappointed.  It didn't get crispy or brown and next time around, I'd make my own dough or get it from my favorite bakery, Rose and Joe's.  The tomato sauce I used, while unusual, was really delicious.  Sent to me to try, it was Paul Sorvino's Neopolitan Marinara Sauce, which also comes in a vodka sauce version.  Pretty cool stuff - in addition to being an actor, who knew that he had a food line?

Back to the recipe...here's how you make it.  Enjoy it on a chilly night like tonight.

Dan's Savoriest Pizza Ever (serves 2)

Ingredients:
1 lb of pizza dough - I recommend buying it from Rose and Joe's
1/2 cup (or just eyeball it) of marinara sauce, spread thin.  We used Paul Sorvino's Neopolitan
4 slices of fresh mozzarella cheese, torn into smaller pieces (see above picture)
10-12 slices of potato, sliced paper thin (almost translucent)
8-10 small slices of dried Italian or French sausage
2 cloves of garlic, pressed
Handful of flour or corn meal
1/4 cup of red onion, sliced thin
Salt and pepper to taste

Directions:
Preheat oven to 375 degrees (with pizza stone if you have one).

Roll out and stretch pizza dough into a round pie (about 14" if you can) - leave edges thicker.  Flour or place corn meal on a wooden paddle and then place prepared pizza dough on it. 

Spread sauce thinly on dough and integrate the pressed garlic, distributing it throughout the pizza.  Add the remainder of the ingredients and season with salt and pepper if necessary (you might not need the salt, it depends how salty your sauce and other ingredients are).

Bake for about 25-30 minutes or until pizza dough gets puffed up and golden brown on the edges.  Enjoy with a nice big glass of vino.

Still Eating Healthy - My Roasted Shrimp Salad

In an on-going effort to eat well and cook healthy, I made really good roasted shrimp on a bed of mixed greens and other fruits and veggies.  I used my signature oil/mustard/lemon juice/honey vinaigrette and the overall effect was delicious.  I don't think you need another side dish with this, but it can use some nicely toasted bread or pita.

Hint - When buying fresh shrimp, get the uncleaned vs. the cleaned - it'll provide a significant savings.  I couldn't believe that the cleaned shrimp was a whopping $16.99/lb vs. the uncleaned which was a mere $6.99/lb at Whole Foods.  It takes an extra 15 minutes to clean and devein, but it's worth it.

Foodista's Roasted Shrimp Salad (serves 2)

1 lb of fresh shrimp (uncleaned)

Olive oil

Salt and coarse pepper to taste
Mixed greens such as arugula, radicchio, fresh baby spinach
1/2 red pepper, coarsely chopped

1/2 or a whole golden delicious apple, peeled and coarsely chopped

2 pieces of fresh mozzarella cheese, cubed into 1/4" pieces
Handful of dried cherries, halved
My signature dressing

Directions:
Preheat oven to 425 degrees.

Peel and devein shrimp and then coat in olive oil (about 2 tbs).  Season with salt and pepper and then mix thoroughly with your hands until well incorporated.  Place on foil-lined baking sheet and put in oven for about 5 minutes or until the shrimp turns pink.

In the meantime, prepare the salad by tossing the greens with the peppers, apples, cheese, cherries and then finally the dressing.

When the shrimp is done, place on top of the greens and enjoy.  As I mentioned, a crusty piece of bread or a pita might be tasty with this.  Bon appetit.

Back to Cooking - Baked Cherry Chicken

After being on vacation for two weeks, it was hard to get back into cooking, but I'm glad to have it back in my life.  Eating out is fun, but there's nothing like making your food, and knowing that you're eating well and healthy at the same time.

The below recipe for baked cherry chicken coulndn't be simpler, and the beauty of it is that you can use different substitutes for the veggies or dried fruit.  It's a relatively quick dish too that's great for weeknight cooking--preparation and cooking time taking about an hour.  I hope that you enjoy it and that it inspires you to cook healthier and lighter.

Foodista's Baked Cherry Chicken (serves 2)

Ingredients:
1 lb of chicken tenders (white chicken breasts)

2 tbs of olive oil
Juice of 1/2 lemon
Zest of 1/2 lemon
1 tsp of honey
1 tsp of grain mustard
1/3 cup of Panko breadcrumbs
Small handful of dried cherries, cut in half

Small handful of sliced almonds

Salt and pepper to taste

Directions:
Preheat oven to 400 degrees.  Prepare baking sheet and line with aluminum foil, and then gently grease with olive oil (about 1 tbs or less - just lightly brush the surface).

Season chicken tenders with salt and pepper.  Make marinade by mixing together the remainder of the olive oil, lemon juice, lemon zest, grain mustard, honey and salt and pepper.  Whisk until combined thoroughly. 

Place seasoned chicken tenders in a wide, shallow bowl and pour marinade over it.  Let rest for about 20-30 minutes. Take chicken out of marinade with tongs and place it on prepared baking sheet - leave excess marinade in the bowl and discard.

In a small bowl, mix breadcrumbs with a small glug of olive oil, salt, pepper, cherries and sliced almonds and mix together with your fingers until incorporated.  Top chicken with breadcrumbs, place in oven and bake for about 30 minutes or until the top is golden brown.

While the chicken is baking, make a side dish such as a mixed salad or cous cous with vegetables. Enjoy!