You know some nights when you are just hungry or frazzled or busy and you just don't want to take the time to find your good camera and good lighting and tell your husband to wait while you photograph what he just wants to consume?  Except you just know this would be a really, really good one before you even try it?  Well, that's a night when I haul out my point and shoot and then let the pictures be what they are.  So they are a little dark and murky because that happens when dinner is served at 7:30pm.  

 

But this food is in no way dark and murky.  It's bright and fresh ... and really filling!  And I feel that you couldn't really make the chicken without the polenta or the polenta without the chicken.

 

 

 

But this food is in no way dark and murky.  It's bright and fresh ... and really filling!  And I feel that you couldn't really make the chicken without the polenta or the polenta without the chicken.  Tomato and polenta are, like, meant to be together or something.  Well, and basil is meant to be with tomato and corn is meant to be with basil and yeah.

 

We certainly slurped it up happily.

 

 

 

Chicken with Tomato-Herb Pan Sauce over Corn & Basil Polenta

Taken from Pink Parsley Catering

 

Chicken:

 

• 2 tablespoons unsalted butter, at room temperature
• 1/2 tsp dried oregano
•  2 garlic cloves, minced
• 1/2 teaspoon sweet paprika
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 boneless, skinless chicken breasts
• 2 teaspoons olive oil
• 2 cups cherry tomatoes (11-12 ounces)
• 1 Tbs balsamic vinegar
• 2 Tbs chopped fresh basil
• 1 1/2 teaspoons chopped fresh oregano
• 1 tablespoon chopped fresh parsley

In a small bowl, mix together the butter, garlic, dried oregano and paprika. Season to taste with salt and pepper and set aside.



Preheat oven to 200 degrees, or the lowest possible temperature. Pat dry both sides of the chicken dry with a paper towel, and season with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.

 

Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Add the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes, or until cooked through and reads 165-170 on an instant read thermometer. Transfer to a small pan or oven-safe plate and keep warm while preparing sauce.



Increase heat to high and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter and the balsamic vinegar. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Stir in the fresh oregano, basil, and parsley.  Remove chicken from oven and add any juices that may have accumulated. Slice chicken and top with tomato sauce. 

 

 

Polenta:

• 2 cups medium-grind cornmeal, or polenta
• salt
• 4.5 cups water
• 4.5 cups chicken or vegetable broth
• 4 ears corn
• 2 Tbs unsalted butter
•  1/4 cup heavy cream
• 1/4 cup minced fresh basil leaves
• 3/4 cup freshly grated Parmesan cheese
• freshly cracked black pepper

Bring 4 cups of water and 4 cups of chicken broth to a boil in a large saucepan with 1 1/2 teaspoons of salt.  Mix the remaining half cup of each together in a liquid measuring cup and set aside. 

In a slow stream, whisk the cornmeal into the boiling water, whisking constantly.  To prevent lumps, continue to whisk constantly as the mixture returns to a boil.  Reduce the heat, cover, and simmer.  Every 10 minutes or so, stir the polenta with a wooden spoon.  If it seems too thick and is getting hard to stir, add a little of the reserved water/broth mixture and stir to incorporate.

Meanwhile, remove the husks and silk from the corn.  Stand each ear in a large shallow bowl and cut the kernels from the cobs. 

When the polenta has been cooking for about 30 minutes, stir in the corn.  Continue to cook an additional 10 minutes or so, until the corn is tender and cooked through.  Alternatively, cook the corn using your preferred method and stir it in at the end of the cooking time.

Stir in the butter, and stir until melted.  Remove the pan from heat and stir in the cream, basil, and cheese.  Taste and adjust seasonings as desired. If the polenta is too thick, stir in more broth.  Serve immediately, garnishing each serving with freshly cracked black pepper.

We eat a LOT of soup here.  It's on the menu at least once a week and we can do that year round because by the time it's 6pm night has fallen and the air is generally around 60 degrees.  With two under two in the house now, soup is also super helpful.  Most soups can be built in parts throughout the day when you have a few minutes here and there and then come together in time for dinner and baths before 7pm bedtimes!

 

Canaan adores zucchini and Nate and I adore almost any creamy soup so this one was a hit with everyone.  Yum!  I'm giving you the same loose recipe I found and letting you run with it and make it your own one of those cold, winter nights in the US.

 

 

 

 

Roasted Zucchini Soup with Stilton

Taken from sixcoursedinner

 

I referenced this soup in my Christmas Eve post.  It's a recipe without measurements, one of those recipes where you cut and toss and roast and pull it all together when it tastes right to you.  I'm a big fan of texture (why I really don't care for pudding) and so I love the way the kale and chickpeas crunch in your mouth against the silken texture of the soup base.

 

I make a lot of butternut squash soup here because the squash comes already peeled and cut and it's really inexpensive.  Sans the decadence of chorizo in this version of it, it's a really healthy lunch option.  I'll make a pot of it and have lunch for the work week.  But add in these extras and I feel like I'm eating something brand new and worthy of dinner fare.

 

 

Butternut Squash Soup with Chickpeas, Chorizo and Kale

 

Butternut Squash, peeled and diced

White onion, cut into wedges

 

Spread these two ingredients on a large baking sheet.  Toss with olive oil and roast at 400 for about 40 minutes (time will depend on the size of your pieces) or until tender and caramelized.  Stir at least once in the middle.

 

In a dutch oven or large pot, place a Tbs of olive oil and add minced garlic.  Cook for just one minute.  Then add chicken stock, and roasted squash and onions.  Add salt, pepper, nutmeg, and curry powder to taste.  Bring to a boil and let simmer 15 minutes.  Using an immersion blender, blend soup until smooth (or put in a blender if you don't have the immersion version and then back into the pot to reheat).  

 

Meanwhile, in a saucepan on high, add a Tbs. of olive oil and then add chickpeas.  Let fry slightly.  Then add chorizo and cook both together for about 5-7 minutes.  Finally add chopped kale to the skillet.  When the kale is wilted, remove it from the heat.  

 

Ladle soup into bowls and serve each with a garnish of the chickpeas, chorizo and kale.

Shrimp.  Brie Cheese.  Butter and white wine.  Fresh ciabatta from the french bakery.  A tasty, tasty splurge.

 

 

 

 

A tasty splurge that comes together in just a few short minutes of chopping, stirring and heating.

 

 

 

 

 

Broiled Shrimp with Tomatoes, Basil and Brie

Taken from How Sweet Eats

serves 2-4

1 pound raw, peeled, deveined shrimp

1 cup grape tomatoes, halved

3 tablespoons butter, cut into small chunks

2 garlic cloves, minced

1/3 cup dry white wine

4-5 ounces soft brie cheese, cut into chunks

a bunch of fresh basil, some chopped and some left whole

chopped fresh parsley

lemon wedges for serving

crusty bread

salt and pepper

Make sure shrimp are completely dry and season liberally with salt and pepper.

Spray a baking dish [mine was 8x8] with non-stick spray and add in shrimp, then scatter tomatoes, butter chunks, garlic and some parsley and basil (reserving some for garnish). Pour in a 1/3 cup of dry white wine. Heat the broiler on your oven (mine does not require pre-heating, if yours does, do the step first) and place shrimp directly underneath. Broil for 4-5 minutes, or until shrimp appears to be pink in color and tomatoes are popping. Remove dish from oven and sprinkle brie cheese chunks over top. Place back in the oven and broil for an additional 1-2 minutes, or until cheese is bubbly and slightly golden. Remove from oven and let cool, then sprinkle additional basil and fresh parsley on top.

Serve with crusty bread for dipping and lemon wedges for squeezing!

 

Now that Thanksgiving is over, you're being bombarded with new ways to use up all of that leftover turkey.  Well, here's one more.  Generally the majority of my turkey finds its way into either fajitas or some kind of a taco soup ... well, what I can rescue before Nate turns as much of it into gravy sandwiches as he can.  

 

Well this year I found myself with a plethora of leftover green apples, along with the turkey, due to my poor recipe reading skills.  This recipe I tried years ago came to mind and was easily adapted to turkey and a quick, light-feeling lunch.

 

 

 

 

Turkey Salad with Apple and Basil

Adapted from Real Simple, August 2006

Serves 4

 

 

24 ounces leftover turkey

Kosher salt and black pepper

1/4 cup fresh lime juice (from 2 to 3 limes)

1 tablespoon white wine or rice vinegar

1 tablespoon light brown sugar

4 scallions (white and light green parts), thinly sliced

2 Granny Smith apples (peeled, if desired), diced

1/3 cup roasted peanuts or cashews, roughly chopped

2 tablespoons thinly sliced fresh mint

1/2 cup thinly sliced fresh basil

 

In a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

 

Dice the turkey. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper. * I like to toss all ingredients except the nuts and let it sit for at least 15 minutes to meld the flavors before serving.

 

Toss and divide among individual plates.  We like to serve on pita or flatbread.

 

 

 

Isn't it tragic when you're rushed, hungry, and eating an hour later than you meant to so you end up taking a terrible picture of some wonderful food?  It is to me because I look at this picture and think, "This isn't going to make anyone rush home to whip this up."

 

But you should.  You really, really should.

 

 

If you like black beans at all.  If you like smoky cumin-spiced dinners.  

 

If you like the tangy flavors of cilantro and lime melded into fresh, crunchy vegetables that sit atop all that smoky, black bean goodness.  

 

And you should.  You really, really should.  Like all those things I just talked about. 

 

 

Chicken and Black Bean Tostadas

Taken from Food Network Magazine

Serves 4

 

• 1/4 cup canola oil, plus more for frying
• 4 corn tortillas, preferably white
• Kosher salt
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/4 cup low-sodium chicken broth
• Freshly ground pepper
• 1 clove garlic, minced
• 1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
• 1/4 cup fresh lime juice
• 2 teaspoons brown sugar
• 2 cups finely shredded green or red cabbage
• 1 bunch radishes (about 6), julienned
• 1/2 bunch fresh cilantro, roughly chopped
• 1/2 cup sour cream
• 1/2 rotisserie chicken, skinned and shredded into large pieces

I love asparagus.  I love it plain, roasted with just a little bit of olive oil and lemon juice.  I love it blanched and incorporated into salads.  

 

And I love, love it with cheese.  Good, creamy, piping hot cheese.  I could eat this for lunch.  I could eat it and call it dinner.  I might be able to eat it for breakfast.  Mm, no probably not.  But it's delicious.

 

 

 

It's full of that crisp green flavor.  It's crunchety in places where the broiling happened just right and it's got smooth, creamy cheese running through it.  You can't go wrong.

 

 

 

 

Spring Asparagus Gratin
Taken and adapted from Pinch My Salt, reprinted with permission from Cook’s Country
Serves 8

For even cooking, buy asparagus spears between 1/4 and 1/2 inch in diameter.

2 pounds thin asparagus
2 1/2 cups water
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded Gruyere cheese

 

1. Adjust oven rack to upper-middle position and heat broiler. Line broiler-safe baking dish with paper towels. Trim 1 1/2 inches from stem end of asparagus and reserve ends. Bring water to boil in large skillet over medium-high heat. Add asparagus ends and 1/4 teaspoon salt and cook, covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover, and cook, stirring occasionally, until nearly tender, 2 to 4 minutes. Transfer asparagus to paper-lined baking dish. Pour asparagus water into liquid measuring cup; reserve 1 cup.

 

2. Melt butter in now-empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3 to 5 minutes. Off heat, whisk in 1/2 cup Parmesan and Gruyere until smooth. Season with salt and pepper. Cover and let stand for 5 minutes.

 

3. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 6 to 8 minutes. Serve.

 

I'm in love with black beans.  Love, love them.  And here it is much, much cheaper to buy them dried and cook them myself.  So when I buy black beans I make the whole bag and then we have black beans for a long, long time.  This is not a problem for me or for Canaan, who likes to eat them like raisins.  

 

I also love, love mexican food.  Especially when I'm pregnant.  Mexican food that involves black beans?  You just can't go wrong.  

 

I also love, love chopping vegetables.  One of my favorite kitchen activities.  Is that weird?  I really like chopping peppers and onions, neither of which I particularly like to eat.  But to chop.  Yes.  I like to.

 

This salad is pretty much like therapy for me I guess.

 

 

Aside from all those other loves it was pretty dern good to eat.  Refreshing, light, but packed with flavors and punch with cilantro cascading over top and bright limes and smoky cumin mixing into each vegetable through the dressing.

 

 

And for people who care about this kind of stuff, because I know this house definitely doesn't but we have an ever-expanding circle that does, it's a naturally and easy gluten-free meal.

Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes, and Avocado

Adapted from Fine Cooking 79, p. 57

 

 

Peanut butter is a precious commodity to me here at $7 a pop at the grocery store or  part of a my 50 lb. weight limit flying back from the US.  So despite my love of combining peanuts with meat, I've resisted flagging many recipes that would use a 1/2 c. of pb in one fell swoop.  It's just a little more tempting to wait and combine it with something chocolate instead ...

 

But this recipe stated "preferably a natural variety" and natural peanut butter I can DO here.  That stuff doesn't have nearly the price tag or nearly the great taste of classic American Skippy.  And by the time it was combined with the coconut milk, soy sauce, and lime juice and then cooked on the grill no one knew the difference.  And I was able to enjoy one of my favorite favorite combinations.

 

 

Perfectly tender and juicy pork with a nice crispy, crust of sweet peanut flavor.

 

...  And a little extra drizzled over for good measure!

 

Grilled Asian Pork Tenderloin with Peanut Sauce

From Fine Cooking

 

1 cup light coconut milk
1/2 cup smooth peanut butter, preferably a natural variety 
1/4 cup soy sauce 
3 Tbs. fresh lime juice 
3 Tbs. dark brown sugar 
2 large cloves garlic, minced (2-1/2 tsp.) 
2 tsp. ground coriander 
2 small pork tenderloins (about 2 lb. total) 
Vegetable oil for the grill 

 

In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make a smooth sauce.

Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.

Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in the bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes (or up to several hours in the refrigerator).

While the pork marinates, heat a gas grill with all burners on high. Clean and oil the grate. Remove the tenderloins from the marinade, letting excess marinade drip back into the bowl (don’t discard the marinade). Grill the tenderloins, covered, turning once, until just cooked through, 5 to 7 minutes total (cut into one to check). Transfer to a carving board and let rest for 5 minutes.

Meanwhile, pour the marinade into a small saucepan and add 2 Tbs. water; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with 1 or 2 tsp. water. Slice the pork and serve with the sauce on the side.

 

I realize we're at odds right now.  You're experiencing a summer's bounty of berries, peaches, tomatoes and other brightly-jeweled fruits and vegetables.  Meanwhile I'm experiencing the exact same 5 fruits that are available year round.  (Okay, there are a lot more than 5 but there aren't many recipes out there for taxo or guayaba and honestly, I've never been a fan of many tropical fruits anyway.)  So while you're making 20-minute, don't-turn-on-the-oven delectable dinners full of fresh flavors I'm making stew!  In July.

 

 

 

 

My only redemption from my fruit-flavored tears is that this is quite tasty, tasty stew and I don't have to wait til October rolls around next year should I decide to make it again.  The mushrooms are meaty and rich in the salty gravy, allowing the bursts of sugary cranberry to surprise the palette when they are found.

 

So I guess print this recipe out now.  Tuck it away for a day when you've had it with 98 degree weather and 100% humidity and dream of a fall winter night filled with space heaters, blankets, russian tea, slipper socks, and stew.

 

Portobello Beef Stew with Cranberry-Rice Pilaf

Originally from Taste of Home magazine

Yield: 6 servings

• STEW:
• 1/4 cup all-purpose flour
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1 pound beef stew meat
• 1 tablespoon canola oil
• 1 pound sliced baby portobello mushrooms
• 1 cup white wine
• 1 cup reduced-sodium beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 2 tablespoons cornstarch
• 2 tablespoons water
• 
  PILAF:
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1 tablespoon butter
• 1 cup uncooked long grain rice
• 1/3 cup dried cranberries
• 2 cups reduced-sodium beef broth