Last week we spent four glorious days in Burlington, Vermont with our family. In addition to hiking, eating, and puzzle-ing, this included one of the most epic LNDPs in which I’ve ever participated. Lesson learned – the power of an LNDP is heightened through 1) a straight T. Swift soundtrack and 2) your mom/mom-in-law.
I also think the universe is trying to tell me something about New England. The Husband and I got caught on “flypocalypse” on our way home – meaning we spent an extra two days in Vermont (there are worse places to be stuck). And…this weekend I head BACK to Vermont for my BFF’s wedding. I’ll just let that marinate.
Given our quick three days at home, not a whole lot of fancy cooking going on in our kitchen this week. I bought some fresh herbs, veggies, and fruit – but other than that, we’re making do with what we have on hand. Like this chicken, inspired by Bon Appetit.
Smoky Chicken Breast with Roasted Vegetables
- olive oil (about 1/2 cup)
- 6 garlic cloves, crushed
- 1 handful smoked paprika
- juice from 1 lemon
- 1 (small) handful cumin
- 1 (small) handful crushed red pepper
- salt, pepper
- 1 cup plain Greek yogurt
- 1 pound chicken breasts
- 1 can chickpeas, drained
- 1 container cherry tomatoes
- **2-3 portabello mushrooms, sliced (see below)
- 1 bunch parsley, chopped
- Preheat the oven to 425 degrees F. Mix olive oil through salt/pepper in a small bowl, whisk together. Pour about half of the oil mixture into the yogurt, mix thoroughly, and set aside.
- Rub the oil mixture into the chicken on both sides and then place on a baking sheet. Toss the remaining oil with the tomatoes, chickpeas, and mushrooms and spread alongside the chicken. Season again with salt and pepper.
- Roast everything for about 20 minutes, or until the chicken is no longer pink. Serve on top of arugula with yogurt and parsley.
I got creative here with the addition of the mushrooms, but truth be told, this would probably be better without them – the roasting makes them release a lot of liquid, which then means the chickpeas don’t roast quite as well. However, for a one pot meal, this is healthy, tasty, and easy. The yogurt, says the Husband, is key.
There’s nothing I don’t love about Mexican food.
Onions? Check. Cilantro? Check. Heat? Check. Crispy, fried corn chips? Check. Melted, delicious dairy? Yes, please. Something you can make with veggies or with meat, so Husband doesn’t complain about wasting away? YUP.
Because we tend to have Mexican food fairly often, I keep a lookout for interesting twists. This quick-pickling innovation, from Cooking Light, really is as good (and as quick) as it sounds. Reduce the amount of jalapeño if heat isn’t your thing. But seriously, make these.
Ground Turkey Tostadas with Pickled Onions and Jalapeño
- 1 thinly sliced red onion, divided
- 2/3 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt, divided
- 1 small jalapeño pepper, thinly sliced
- olive oil
- 1 bell pepper, thinly sliced
- 1 pound lean ground turkey
- large handful chili powder
- about half handful ground cumin
- 2-3 cloves minced garlic
- small handful smoked paprika
- small handful garlic salt
- handful pepper
- handful crushed red peppers
- corn tostadas
- to serve:
- sour cream, cilantro, cheese, avocado
- Combine 1/2 of your sliced onion, vinegar, water, a little bit of sugar, about 1/4 teaspoon salt, and the jalapeño in a small saucepan over high heat. Bring to a simmer and cook for a minute. Remove from heat and place to the side while you make the rest of your meal.
- In a large skillet over medium heat, heat olive oil and add the other half of the onion, along with bell pepper. Cook down about 5 minutes, and then add ground turkey and garlic. Break the turkey up and add all of the spices. Cook 5-7 minutes, or until browned.
- Drain pickled veggie mixture. Top tostadas evenly with the ground turkey, pickled onions and jalapeños, a bit of sour cream, avocado, cilantro – whatever makes your heart sing.
While lamenting the effectiveness of the tostada as a food delivery system, Husband agrees: we should pickle more vegetables, more often.
Fun fact about me: in college, when most of my female classmates were dressing as “under-dressed fill-in-the-blank (nouns)” for Halloween, I went as a teenaged boy. A teenaged Newsie, to be precise. Because there’s nothing like a light-hearted song and dance number about ending child labor, right?
On Friday, it took all of 30 minutes to conceive of and execute on this salad (inspired by Cooking Light). Meaning I had plenty of time to drink some vino and get to Newsies the Musical (!!) on time, along with my former roommate, also a former Newsie for Halloween. Word to all my Boston friends: it’s coming (as in the production, not this salad) to your city next.
Greek-ish Barley Salad with Sundried Tomatoes
- grated lemon rind from one small lemon
- juice from one small lemon
- olive oil
- about 2 tablespoons red wine vinegar
- fresh basil, chopped
- salt, pepper
- 1 cup quick-cooking barley
- 1/2 red onion, thinly sliced
- about 10 oz cherry tomatoes, quartered
- 1 cucumber, peeled and quartered
- about 2 tablespoons sundried tomatoes in oil, thinly sliced
- 4 oz Feta cheese, crumbled
- Bring two cups of salted water to a boil, add barley, reduce heat and cover. Simmer for about 10-15 minutes, or until all of the water has been absorbed.
- Meanwhile, combine lemon rind through salt and pepper in a large bowl and whisk to create a nice dressing.
- Add red onion through cucumber to the dressing bowl and toss gently. When the barley finishes, mix that in and add sundried tomatoes with oil, as well as Feta cheese (the heat from the barley combined with the oil and the Feta cheese will create a nice creamy texture).
- This is lovely served both immediately and chilled.
Since the blueberry mint salad extravaganza, I’ve been decimating the Trader Joe’s shelves of quick-cooking farro and barley. It’s just so good, and so easy, and so…tasty, while being healthy. Perfect for seizing the day.
Is this a recipe? Probably not. What this is is taking stock of your pantry and fridge, and figuring what you have on hand to make a meal. Which is basically what happens chez nous, on the reg.
Mediterranean Farro Salad
- 1 cup quick-cooking farro
- 1 cup apple cider vinegar
- 1 cup water
- 2-3 bay leaves
- big handful spinach or arugula (about 1/2 bag)
- half dozen small mozzarella balls, sliced &/or quartered
- small carton grape or cherry tomatoes, quartered
- fresh herbs: basil, parsley, etc.
- avocado, diced
- olives, if you’re into that kind of thing
- salt, pepper
- optional: dressing –
- Whisk together 2 parts olive oil, 1 part balsamic, dijon mustard, salt, pepper, cumin, a splash of lemon juice, mixed together
- Bring apple cider, vinegar, bay leaves and a pinch of salt to a boil. Add farro, reduce heat, and cook according to directions, about 10-12 minutes (you may need to pour off a bit of excess liquid).
- Meanwhile, cut up your mozzarella and tomatoes, herbs and avocado. Add to a large bowl and give it a toss with the arugula.
- Pour the hot farro over the salad mixture and give it a thorough mix – you want the farro to wilt the arugula a little bit. Season with salt & pepper and serve with dressing, if you please.
This is worth sharing for one small reason: cooking the farro in the apple cider vinegar and the bay leaves gives it a tart, wonderful flavor that only gets better the longer the salad sits. If you make enough to last you into lunch the next day, you don’t need any dressing. How’s that for healthy!?.
After a week of gorging on my mom’s amazing beef stew, I’ve gone back to my non-protein ways.
(Veggie) tarts are just so GOOD. And sometimes, they’re even good for you. Or at least not terrible.
Inspiration by Martha Stewart…and my friend Kate.
Tomato and Corn Tart with Olive Oil Crust
for the crust
- a little less than 1.5 cups white whole wheat flour
- 1 teaspoon salt
- 3 tablespoons sesame seeds
- about 1/3 cup olive oil, plus a little more
- about 1/3 cup water, plus a little more
for the filling
- 1/2 onion, chopped
- 1 shallot, chopped
- salt, pepper & crushed reds
- about a cup Parmesan cheese, divided
- 2 eggs, lightly whisked together
- 1 can corn kernels, rinsed (Note: this would be SO much better with fresh corn, but sadly, we’re not quite to that season yet!)
- 1 big handful grape or cherry tomatoes, halved
- Preheat the oven to 425 degrees F. In medium sized bowl, whisk together the flour, salt, & sesame seeds; slowly pour in the water and olive, forming a large ball. You may need to add a touch more water or olive oil to help it stick together.
- Roll the dough out on a floured surface and press into an 8 or 9 inch pie shell. Prick all over with a fork and then bake for about 10 minutes; remove and cover the crusts, so they don’t burn. Reduce the heat to about 375 and bake another 10 minutes or so, until lightly golden brown.
- While the crust bakes, heat olive oil over medium low heat in a saute pan, add onion and shallot. Add salt, pepper and crushed reds, and cook down – until golden and/or translucent. Finally, add the corn and just give the whole thing a quick toss.
- When the crust is done pre-baking, sprinkle the bottom with a health layer of Parmesan cheese. Add the onion/shallot/corn mixture, then top with the tomatoes. Season with a little salt and pepper, lightly pour the egg mixture over it (this just helps it to stick together), and add the rest of the Parmesan to the top.
- Bake for about 15-20 minutes at 350 degrees; serve with a little Parsley and a light side salad. Think about how awesome this will taste when you make it with New Jersey corn, straight from the roadside stand.
The crust does take a little getting used to – it’s “healthy,” after all, and the taste of the olive oil shines through. As with any dish, the fresher the veggies, the tastier it’ll be. Still, it’s been a while since I joined the ladies (and a few good gentlemen) over at Fiesta Friday, but I think this is good enough to bring. What’s more fiesta-y than corn?