Grilled Chicken with Edamame Skordalia

26 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: , , , ,

This dish smelled so good as I was making it. If I was not juice cleansing I would have definitely had some of the skordalia on its own. I served this with collard greens sauteed with a garlic paste that I made. Michael loved it all! Enjoy!

Skordalia is a Greek dip normally made with potatoes instead of edamame. You can serve this as a good vegetarian side dish or app paired with pita bread.

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Recipe from Bon Appétit August 2008

  • 1 16-ounce bag frozen shelled edamame (soybeans)
  • 1/2 cup coarsely chopped fresh basil
  • 1/3 cup extra-virgin olive oil plus additional for brushing
  • 3 garlic cloves, peeled
  • 6 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 4 large skinless boneless chicken breast halves ( I used thin cutlet cut breasts, so I used more)

Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes (this should just take 3-4 minutes). Drain, reserving 1 cup cooking liquid for skordalia.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.

Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.

Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

Sun-Dried Tomato Pesto

23 Apr 2009 1 Comment

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

This pesto is so great and has so many uses! I used this for a different chicken recipe and had so much left over that I was able to freeze it for future use. I made Michael simple grilled chicken with the pesto and for me fabulous zucchini noodles with the pesto. Although this was not a totally raw meal for me, it is a great transitional meal. If you have never seen, made, or tried zucchini noodles it is a must! You can use a really inexpensive tool called the Spiralizeror just use your vegetable peeler and make strips for more of a linguine. I use these noodles all the time to mix it up and have fun with my food. You can use raw sauces for a totally raw meal or marinara, etc. for more of a comfort food or transitional meal.

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Zucchini Noodles with Sun-Dried Tomato Pesto

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Grilled Chicken with Sun-Dried Tomato Pesto and Spinach with Lemon Juice and Olive Oil

Sun-Dried Tomato Pesto

quick and simple, this should take 20 minutes
recipe yield 2.5 cups

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese (I use vegan parm.)
salt to taste

  1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
  3. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
  4. Stir in olive oil and Parmesan cheese.
  5. Season with salt to taste.
  6. Enjoy!

Spaghetti and Meatballs

19 Apr 2009 3 Comments

by marisashealthykitchen in Home Cooking Tags: , ,

Is there anything more comforting than spaghetti and meatballs? It was a real pleasure to eat this after the 8 days of Passover!

I make this with turkey so it is healthier than another red meat recipe. I quadruple this meatball recipe (and package them in single serving foodsaver bags) so Michael can pull them out of the freezer whenever he wants for a quick meal. I love my tomato sauce, such good flavor and a little kick.

I, of course do not eat the turkey meatballs. I normally buy Nate’s Meatless Meatballs but this time I tried Trader Joe’s Meatless Meatballs and they were so incredible! So good!

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Spaghetti and Meatballs

  • 1 1lb of Cooked Pasta

Turkey Meatballs

meatball recipe from Gourmet

  • 1 pound ground turkey
  • 1 large garlic clove, minced
  • 3/4 cup fresh bread crumbs
  • 1/2 cup finely chopped onion
  • 3 tablespoons pine nuts, toasted, cooled, and chopped
  • 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
  • 1 large egg, beaten lightly
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil

In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.

Marisa’s Spicy Garlic Tomato Sauce

  • 1 (28-ounce) can whole tomatoes in puree
  • 2 heads garlic, cloves peeled and halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon hot red-pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons sugar or to taste

Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, salt and sugar and simmer, covered, stirring occasionally, 1 hour. As the sauce is cooking use a whisk to break up the whole tomatoes so there are chunky bits. After the sauce has been simmering for an hour, if you feel the sauce is too thin, simmer uncovered for another 15 minutes.

Grilled Chicken Breasts with Corn Salsa (raw salsa)

15 Apr 2009 Leave a comment

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

I love love love this salsa! Michael was lucky that there was some left over for his chicken! I really dislike cilantro and I still loved this salsa.

I made this for dinner a few weeks ago, (before Passover 🙂 ) I do not have a grill so I broiled the marinated chicken. The Salsa is so Delicious and totally Raw so it was a perfect dinner for me. Michael really enjoyed the chicken and salsa combo!

Here is a picture of the Salsa!! Mmmmmmmm!

corn-salsa

Recipe from  Bon Appétit 1995

Salsa

  • 1 1/4 cups frozen corn kernels, thawed
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons chopped seeded jalapeño chili

Chicken

  • 1/2 cup dark beer
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons chopped seeded jalapeño chili
  • 2 teaspoons fresh lime juice
  • 4 skinless boneless chicken breast halves

Preparation

For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

Sweet & Sour Chicken Thighs with Carrots

14 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: ,

This is a really great Passover recipe that could be used all year round. For me, sauteing the vegetable in rendered chicken fat felt very traditional and reminiscent of my Jewish relatives using schmaltz in their recipes. I am sure this also increases the flavor! But I did use skinless and boneless chicken thighs which made it much healthier.

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Makes 4 to 6 main-course servings
active time: 30 min
total time: 1 1/4 hr

from Gourmet 2005

Ingredients

  • 8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat  (I used skinless, boneless chicken thighs)
  • 2 teaspoons salt
  • 1 1/4 teaspoons paprika
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • 1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
  • 1 lb carrots (6 medium), cut diagonally into 1-inch pieces
  • 2 tablespoons minced garlic
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons mild honey
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh cilantro

Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.

Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

Chicken in Almond Sauce

10 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: ,

My husband LOVES this recipe! I promise to make it again soon! The original recipe had bacon in it, but I know it was amazing without it! Enjoy 🙂

Chicken in Almond Sauce

from Gourmet March 2004

Active time: 45 min Start to finish: 45 min

Servings: Makes 4 main-course servings.

Ingredients

  • 3/4 cup sliced almonds
  • 6 skinless boneless chicken breast halves (2 lb total)
  • 1 teaspoon salt
  • 1 (3-inch) cinnamon stick
  • 1 teaspoon dried oregano (preferably Mexican), crumbled
  • 2 Turkish bay leaves or 1 California
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion (1 medium)
  • 1 tablespoon chopped garlic (2 to 3 cloves)
  • 1 cup low-sodium chicken broth or water
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley

Preparation

Put oven rack in middle position and preheat oven to 375°F. Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes. Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don’t grind to a paste). Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean. Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.

Delicious Meatloaf

10 Apr 2009 2 Comments

by marisashealthykitchen in Home Cooking Tags:

My husband loved this meatloaf! I don’t eat meat but I could tell it was going to be awesome!

Courtesy of Alton Brown.

20090117-meatloaf

Ingredients

  • 6 ounces garlic-flavored croutons
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoons kosher salt
  • 1 egg For the glaze:
  • 1/2 cup ketchup
  • 1 tablespoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey

Directions

Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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