Zucchini, Potato and Goat Cheese Frittata with Cilantro Sauce

01 Sep 2009 2 Comments

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , ,

I love frittatas! They are so simple and make a big meal in not a lot of time. They work great for breakfast, lunch or dinner! I love that this meal has veggies and protein all in one. I guess this can be considered a one skillet meal, which saves on the cleaning! I love the combo of the soft potatoes, the creamy goat cheese and crunchy pumpkin seeds. MMM!! I am not a big cilantro fan, so this can easily be made leaving that sauce out.

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Zucchini, Potato and Goat Cheese Frittata with Cilantro Sauce

Cilantro Sauce:

2 cloves garlic
1/2 cup olive oil
2 tablespoons lemon juice
1 bunch cilantro
1 chile pepper (serano or jalepeno)
1/2 teaspoon ground cumin
1/2 teaspoon salt

Frittata:

12 large organic eggs
2 tablespoon olive oil
2 small onion, chopped
3-4 small potatoes, thinly sliced
1 zucchini, chopped
1/2 cup goat cheese, crumbled
1/4-1/2 cup pumpkin seeds, toasted
couple pinches of salt

  1. Preheat oven to 450 degrees
  2. Make the cilantro sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed and set aside.
  3. In a bowl whisk the eggs with a small pinch of salt. Set aside. In a 10-12 inch ovenproof skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring, until the onion starts to brown, around 5 – 7 minutes. Add the potatoes and zucchini and cover. Cook for another 3  minutes or so. Empty skillet into a bowl and set aside.
  4. Turn down heat to medium-low and add eggs to the skillet and cook for 5 minutes until eggs are set on the bottom. Add a few tablespoons of the cilantro sauce and add potato zucchini mixture.
  5. Turn off stove and place skillet in the oven for about 10-13 minutes. Add the goat cheese and pumpkin seeds on top and put back in the oven for 2 minutes. Remove from oven carefully since it will be super hot.
  6. Cut into slices and drizzle sauce on top. Serve. Enjoy 🙂

Orange Chicken and Mixed Greens Salad

26 Aug 2009 3 Comments

by marisashealthykitchen in Home Cooking, Raw Vegan Recipes, Vegetarian Recipes Tags: , , , , ,

I love bright summer vegetables! It is so lovely walking through the markets seeing all the gorgeous veggies! I always like to take advantage of using them as much as possible.

This is a large dish, so if you have less people just halve the recipe. Enjoy!!

pictures aug 09 005Orange Chicken and Mixed Greens Salad

Recipe adapted from Bon Appétit
serves 7-8

2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless skinless chicken breast halves

3 oranges, peel and white pits removed

6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 red bell pepper, chopped

  1. Mix together 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in a dish or plastic bag. (I prefer a foodsaver bag) Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
  2. Prepare barbecue (medium-high heat) or preheat broiler/griddler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
  3. Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments.
  4. Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.
  5. Serve the chicken with the reduced marinade and the salad.

Lemon Pepper Chicken and Sauteed Spinach with Garlic and Oil

18 Aug 2009 3 Comments

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , , ,

Most of the time I like to own my kitchen. But sometimes we cook together and not only do I appreciate it but it really is a ton of fun! Michael and I were making dinner, raw corn tortilla chips (new recipe to come soon) and kale chips and we managed to do this all so quickly because we were working together. (btw Michael’s kale chips were the most deelish I had ever had! He is the kale master!)

This chicken dish is my go-to dish when I am tired or am super busy but still want to put a healthy dinner together for my husband. The chicken is super quick and so was the spinach. I love that this dish is so fast yet looks and tastes (Michael says 🙂 ) like a good home cooked meal.

chicken

Lemon Pepper Chicken

  • 2-4 Boneless, Skinless Chicken Breasts
  • Juice from 1-2 lemons
  • Lemon Pepper, enough to coat chicken breasts
  • Salt to taste
  1. Set the oven to 350 degrees
  2. Line a baking sheet with tin foil and spray with non-stick oil
  3. Cover the chicken breasts with lemon juice and coat with lemon pepper and a sprinkling of salt
  4. Bake for 10-15 minutes, until there is no pink when you cut into a breast
  5. Serve

Sauteed Spinach with Garlic and Oil

  • 1 bag of 10 ounce organic spinach
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • Salt to taste
  1. Coat a pan with olive oil
  2. Simmer garlic for 1 -2 minutes
  3. Add Spinach and sautee until wilted
  4. Salt to taste
  5. Enjoy

Herb-Grilled Chicken Breasts, Thai Style with Bok Choi Stir-Fry

05 Aug 2009 Leave a comment

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , , , , ,

chicken - herbs greens

This may not be the prettiest dish but it smelled super great and Michael really enjoyed the flavors! I would suggest slicing the chicken afterwards to make a prettier presentation. The bok choi cooks quick so put it on right after you get the chicken on the grill. You could also substitute the bok choi with other Asian greens to compliment the flavors of the chicken or to eat on their own as a vegetarian dish. I love bok choi, especially in the summer when they are so strong and a beautiful green!

Herb-Grilled Chicken Breasts, Thai Style
Recipe adapted from July 1998 Bon Appétit

  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh mint
  • 1/3 cup finely chopped cilantro
  • 3 tablespoons finely chopped peeled fresh ginger
  • 4 garlic cloves
  • 1 1/2 tablespoons tamari
  • 1 1/2 tablespoons fish sauce (nam pla)
  • 1 1/2 tablespoons canola oil
  • 1 1/2 tablespoons (packed) dark brown sugar
  • 1 teaspoon Sriracha or 1 hot chili chopped
  • 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
  1. Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
  2. Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally.
  3. Set grill to medium-high heat. Grill chicken until cooked through, about 5 minutes per side. Transfer to plates and serve.

Bok Choi Stir-Fry

  • 1 medium bunch of bok choi
  • 3 tablespoons peanut or sesame oil
  • 4 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1 teaspoon Sriracha or 1 hot chili chopped
    1. Clean and wash the bok choi carefully. (There tends to be dirt caught under the leaves)
    2. Cut into 3 inch pieces
    3. Heat the oil in a wok or large pot and add the garlic, salt and Sriracha and stir for about 1 minute
    4. Add the greens and stir until the greens go limp but the stems are still crunchy about 4 minutes.
    5. Add salt to taste

chicken - herbs

Jamaican Jerk Chicken

03 Aug 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: , ,

Jamaican Jerk Chicken
Recipe from Whole Foods
Serves 8

This recipe was made with some of my favorite flavors. I love Jamaican food so much! You can marinate this for a few hours while preparing the rest of dinner or you can do what I did and marinate overnight. It was so fabulous! When it came time to cook the chicken the marinade was totally infused into the chicken. I put everything into a foodsaver bag and let the marinade work its magic. I love this method because if you needed a quickly prepared dinner all the work is already done. I served this with a simple ginger and coconut rice and a little sprinkle of cilantro. I am so happy I made all 8 pieces for Michael as he really liked it and leftovers are always a good thing in my house. I am sure you could use this marinade on tofu or seitan and it would be scrumptious!

jerk chicken1

6 green onions, white and green parts, chopped
1 onion, chopped
1 jalapeño pepper, seeded and chopped
3/4 cup soy sauce
1/2 cup white vinegar
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
8 boneless, skinless chicken breast halves

  1. For the marinade, combine green onions, onion, jalapeño, soy sauce, vinegar, oil, brown sugar, thyme, cloves, nutmeg and allspice in a food processor or blender. Process until smooth. Place the chicken in a large bowl, coat with the marinade, and marinate in the refrigerator for 4 to 6 hours.
  2. Preheat the grill to high heat. Place the chicken on the grill and grill 4 to 6 minutes per side or until chicken is cooked through. Discard remaining marinade. Serve hot.

Super Fast Veggie Stir-fry

28 Jul 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

I am sure everyone has those nights where they need to throw dinner together quickly or you have an abundance of gorgeous veggies in the fridge you have to use up soon. Here is a great go to stir-fry recipe that I throw together when I need something like that. Super fast, tons of nutrition and really deelish! Of course you can substitute any veggies you have in the fridge for what I have used. The same goes with the seasonings. Also I tend to just pour on the ingredients so the measurements are not exact and you should season to taste.

stir-fry side

Super Fast Veggie Stir-fry

1 tablespoon canola
1 medium onion, chopped
2 cloves of garlic, chopped
1 red pepper, sliced
1/2 lb snap peas, cleaned
1/4 head of red cabbage, chopped
8 ounces of mini portobello mushrooms, sliced
1 package of seitan or soy chicken (I used Morningstar meal starters chicken)
3 tablespoons mirin
2 tablespoons agave
2 tablespoons tamari
1 teaspoon ginger powder (or fresh ginger)
1 teaspoon Sriracha

    1. Heat the oil in a wok or large pan and add onions and garlic and sauté for about 2-3 minutes
    2. Add the red pepper, snap peas, cabbage, mushrooms and soy chicken and combine well
    3. Add the mirin, agave, tamari, ginger powder and sritacha and mix well
    4. Continue to sauté for another 4 minutes or until the veggies reach your desired texture
    5. Taste and adjust seasonings, Enjoy 🙂

stir-fry top

Mini Chile Relleno Casseroles

27 Jul 2009 Leave a comment

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , ,

eggs vertical

I love dishes where you can go from cooking, baking, or preparing right to the table. Plus how adorable are individual portioned meals! I think they make such a gorgeous and elegant presentation. Since this was just for my husband I used two 12-ounce dishes and one 20-ounce dish making two great meals for him. For smaller portions I would recommend using four 10-ounce ramekins/dishes, as this recipe should make 4 portions. This was such a super easy and quick recipe to put together and sometimes I really appreciate that!

Mini Chile Relleno Casseroles
Adapted From EatingWell Magazine

2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups plain soymilk (or skim milk)
6 large egg whites
4 large eggs
1/4 teaspoon salt

1. Preheat oven to 400°F. Coat ramekins with cooking spray and place on a baking sheet
2. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins
3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 35 minutes for 10-ounce ramekins, 40 minutes for 12-ounce dishes and 1 hour for 20-ounce dish

eggs close up

eggs horizon

Halibut with Chimichurri Sauce with Sweet Corn and Snap Pea Summer Side

26 Jul 2009 3 Comments

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , ,

halibut

Halibut with Chimichurri Sauce

I loved how simple and fast this dinner was to prepare. Since only Michael is eating this I use 2 pieces of fish (one for that night and one for his lunch the following day) as fish does not stay that well. But of course if you have more mouths to feed just double the recipe. You can also mix up the herbs to create a different taste each time you make this. If you make the chimichurri first it will be ready by the time it takes you to grill the fish. This dinner can literally be made in 20 minutes!

  • 1/4 cup extra-virgin olive oil
  • 1/8 cup fresh lemon juice
  • 1 tablespoon water
  • 2 teaspoon chopped garlic
  • 1 tablespoon minced shallot
  • 1/2 teaspoons hot red-pepper flakes
  • 1/2 cup chopped parsley
  • 2 halibut filets
  • salt and pepper
  1. Combine olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper.
  2. Mix in the parsley (or other herbs). Put aside until the fish is cooked.
  3. Prepare whatever grill you are using. We use the Griddler so it is rather easy. You want to set it to medium-high.
  4. Brush the fish with the vegetable oil and then sprinkle salt and pepper on both sides. Cook the fish from 8 – 10 minutes, till done.
  5. Plate and serve with chimichurri drizzled on top.

I also made a little side dish from gorgeous bright summer vegetables. My favorite! There is no reason to go crazy with sauces when you are dealing with super flavorful and fresh ingredients.

Sweet Corn and Snap Pea Summer Side

  • 1 stalk of corn, shucked
  • 1/2 pound of snap peas, cleaned
  • 1 sweet onion
  • 1 tablespoon olive oil
  • salt and pepper
  1. Heat oil over medium high heat and add onions. Cook until they soften, around 2-3 minutes.
  2. Add the snap peas and corn and sautee for another 2 minutes
  3. Salt and pepper to taste

Grilled Lemon Chicken and Moroccan Couscous Salad

21 Jul 2009 6 Comments

by marisashealthykitchen in Home Cooking Tags: , , , , , ,

The couscous came out so gorgeous! So colorful and delightful. This could easily be a vegetarian recipe by substituting the chicken broth with vegetable broth. I also loved that the veggies were not cooked, they only get a light steaming due to the hot couscous when you combine them. The smell was incredible! Lemon chicken in any form is popular in our house, especially when grilled. This is just a classic, simple way to prepare chicken. Great meal!

 cous cous and chicken

Grilled Lemon Chicken and Moroccan Couscous Salad
Recipe adapted from Bon Appétit August 2008

Couscous:

2 cups low-salt chicken broth (use veggie broth to make this vegetarian)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup trimmed sugar snap peas, cut in half
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice

Chicken:

2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 large skinless boneless chicken breast halves
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

  1. Marinate the chicken
  2. Prepare the CousCous
  3. Grill the chicken
  4. Serve

For couscous:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.

Prepare barbecue (high heat). (or Griddler in our NYC Apartment’s case) Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Sprinkle almonds over, if desired and garnish with lemon wedges.

cous cous

I love these colors!!

Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée

19 Jul 2009 6 Comments

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , ,

I thought this dish was so pretty with all the bright colors. Plus I loved throwing super good for you watercress into a pasta dish. Perfect! The pasta dish is also completely vegetarian and could be an entree on its own. I separated the recipe out on the bottom to make the vegetarian pasta dish.

mango chicken

Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée
Recipe from SELF  July 2000

1/4 cup soy sauce
1 tsp chili paste
4 scallions, chopped, green and white parts kept separate
1/4 cup red wine
3 cloves garlic, peeled and minced
1 tbsp minced ginger
1/4 tsp black pepper
4 boneless chicken breast halves (1 lb)
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress
2 mangoes, cubed
2 tsp fresh lime juice
Vegetable-oil cooking spray

  1. Preheat broiler.
  2. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate.
  3. Cook pasta in salted boiling water until al dente; drain.
  4. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil.
  5. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing.
  6. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil.
  7. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half.
  8. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

noodles

Watercress-Pasta Salad (vegetarian pasta dish recipe)

4 scallions, chopped, just green ends
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress

  • Cook pasta in salted boiling water until al dente; drain.
  • For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil.
  • Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing.
  • Garnish with rest of scallions and serve

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