Yogurt-Spiced Chicken: Recipe

I am always interested in trying out new flavors on my family and when it's a win, I am a very happy Mom-Cook. 

Tonight's dinner was really easy, as I started it last night. I filled out the meal with store-bought Naan that I brushed with fresh rosemary and olive oil immediately out of the oven, as well as couscous, fresh tomatoes from my garden simply chopped and drizzled with olive oil and cilantro and a quickly made cucumber salad with red onion and mint. I made a package of chicken - a pound - and there was nothing left at the end of the meal.

Yogurt-Spiced Chicken

1 lb. chicken thighs

4 oz. Plain, nonfat, yogurt

4 garlic gloves, minced

1 tablespoon ground cumin

1 tablespoon paprika

1 tsp. cayenne pepper 

1/2 cup fresh parsley 

Chop parsley, pepper, cumin, paprika and garlic in a good processor and mix chopped ingredients into yogurt until well mixed. Place thighs in large plastic baggie and pour yogurt over. Seal bag, be sure to remove air from the bag, shake and coat all chicken pieces. Refrigerate at least 2 hours and up to 12 hours.

Prepare the grill for direct heat. Cook the chicken for about 15 minutes - roughly 7 1/2 - 8 min per side. 

Lip Smackin' Good - Bourbon Laced Baby Back Ribs: Recipe

Meredith's Food for Life

It isn't quite summer but lately each weekend feels more and more like it should be. Already we've spent time at the beach, time at the pool, and eaten our share of hot dogs and watermelon. How many more days are there till summer??

The other day I walked into the butcher's shop and saw a gorgeous slab of baby back ribs (I realize I'm using the word gorgeous in relation to a piece of meat). But given the state of these ribs, I was compelled to take the package home and find a way to cook them up. Barbequing ribs can be challenging in that you don't want to blacken them during the cooking process but instead, you want to grill them to perfection, complete with marks and seared flavor. So I quickly scanned a few recipes and cobbled together my own based on the cooking methods and flavors I liked best and that best suited my timeframe for the day. No one wants to stand in the kitchen or in front of the grill on a glorious day.

My kids will eat anything I make, for the most part. At least they understand that when it comes to dinner, we are serious about eating and about trying food. That said, admittedly, they don't always love or rave about things I make but when they do...they sooo do! I cooked up three and half pounds of ribs for five people - that's two adults, two kids ages ten and eight and one very picky two year old. At the end of dinner there were no ribs left. Not one. None. My oldest ate about four ribs and my sick middle child came downstairs from his self-imposed hibernation to join us for dinner, even though he said he would not eat anything. We begged him to eat - to just take a bite - and when he did, he made a lovely mmmmm sound and proceeded to gobble up the rest of his plate. And even the littlest one, the one who is known to throw her food or drop it, seemingly on purpose, in front of the waiting dog, ate her whole allotment. Maybe it was the bourbon? Maybe it was the homemade mac and cheese that went with it? Whatever the reason, I loved the end result - no left-overs! And everyone was full - that makes for a very happy mommy-cook.


Bourbon-Laced Baby Back Ribs
Serves 4 (grown-ups)

3 1/2 lbs. baby back ribs, one slab cut in half
1/2 cup barbeque sauce
1/2 cup bourbon
1 tablespoon Dijon Mustard
2 tablespoons of Worcestershire Sauce
1/2 cup brown sugar, packed
1/4 cup red wine vinegar
pinch of cayenne pepper
1/8 cup Kosher salt

Preheat oven to 350.

In a medium saucepan, combine barbeque sauce, bourbon, mustard, sugar, vinegar, and pepper over medium-high heat. Bring to a boil and allow mixture to thicken, about 10 minutes. Cool slightly.

With paper towels, dry the ribs. Rub kosher salt over the entire slab, paying particular attention to the meaty side.

When the sauce has cooled slightly, pour 1/2 cup into the bottom of a baking dish that can accommodate the two halves side-by-side. Pour another 1/2 cup of sauce over the top. Using a pastry brush, brush the sauce into all sides of the meat.

Cover tightly and bake about 1 hour and 10 minutes. You can stop here, if you need to, and save it for another day - let the ribs cool down and then refrigerate them for a day. Bring to room temperature before you grill them.

If you're grilling the same day, you can set ribs aside for a few hours at room temperature. Heat grill to medium - high heat and grill ribs for about 10 minutes - be sure to move them around a few times so they don't burn (the sugar will cause them to burn easily). Let ribs sit for about 5 minutes, uncovered, before slicing in either one or two rib sections.

The Mighty Meyer Lemon: Recipe

Meredith's Food for Life

If you've never smelled a Meyer Lemon you are missing a culinary delight that tickles the nose as well as the imagination. A Meyer Lemon is a cross between a lemon and (either - agriculturalists aren't 100% sure) a Mandarin or a regular orange. They are native to China and according to legend, were "discovered" for Americans by Alice Waters in her California Mecca, Chez Panisse.

They are gorgeous - their skin is smooth and buttery yellow.  They are smaller than traditional lemons and much rounder. But it's the smell they emit when you slice them open - it's unlike anything you've smelled before - it's bright and has that familiar lemony smell but there is something else there - a punch of orange that catches you off-guard and I am certain they're grown in a field of fresh herbs. They are delightful and their simplicity is all you need - I use them to dress my salads and there is no need for oil this way. Recently I saw a list touting 100 things you can do with a Meyer Lemon but the only thing I wanted to do was pair them  with one of my very favorite Sunday dinner foods - the mighty chicken.

I roasted the chicken together with the lemons and thought, briefly, about adding parsley and garlic during the cooking process but stopped short as I felt it would be overkill and somehow might actually ruin the flavor of of this simple dish.  Instead, I opted for some coarse Kosher salt and a few shakes of the equally amazing Herbs de Provence. The result? Perfection - a perfectly flavored chicken.

Meredith's Food for Life

Dinner was rounded out with steamed asparagus and lemon, whole wheat couscous, oven roasted sweet potato "fries" and a salad of radish, cucumber, red onion, yellow pepper, cherry tomatoes and toasted whole wheat bread lightly drizzled with red wine vinaigrette.

I purchased this package of Meyer Lemons from the local market - $3.99 for 6 of them - or roughly a pound.  After making this recipe I have a few left and plan to use them for the remainder of the week.

Roast Chicken with Meyer Lemons
2 lbs. boneless, skinless, chicken thighs
2 lbs. chicken legs, skin peeled back or removed
3 Meyer Lemons, quartered + 1 more, halved
Kosher salt
1 tablespoon Herbs de Provence
1/2 garlic clove, minced
2 tablespoons fresh parsley, minced

Preheat oven to 450.  Spray the bottom of a heavy roasting pan with non-stick spray. Using a paper towel, dry each piece of chicken thoroughly and place snugly next to one another into the middle of the pan - make two or three rows, depending on the size of the pan, if necessary. Do not crowd the chicken or stack them but make sure they are close together.

Sprinkle the chicken with salt - each piece should have salt on it. Next, sprinkle the chicken with the Herbs de Provence. Place a quartered piece of lemon at each point where two pieces of chicken meet. Use more lemons, if needed.

Roast about an hour and forty minutes. Meanwhile, combine the parsley and garlic in a small bowl.

Remove chicken from the heat when done and squeeze remaining half lemon lightly over the tops of the pieces of chicken and sprinkle with the minced garlic and parsley. Serve!

Scamper - Scampi: Recipe

Meredith's Food for Life

It's no surprise that on a Thursday night we're all racing around the house - the two older ones are home from their after school activities, the younger one comes home from daycare and the whole house is in chaos - homework, backpacks spilled open, little child running circles around everyone and then there's the dog. Oy.

The surprise, I suppose, is that most people would just pop something in the microwave and be done with it - but then, there's me. I am in the all-by-my-self-nutty-and-stupid category. Instead, I have to come up with something to make for dinner - regardless of the fact that I have several left-overs that can be made in 5 minutes or less. But to be fair, cooking and baking are the two things I can do to fill my, otherwise-void, creative outlet. I actually enjoy the challenge of "what can I make for dinner tonight?" I like to look in the fridge and figure out how to make something out of what looks like nothing to most people. My mother taught me that, really. Even when there is "nothing" in my house, I can still make 5 meals! And so, while it's utter mayhem in the house, and I walk in from a long day, I almost always crave the 20-30 minutes of time I take to make something appear on the table. I feel creative, I feel "motherly" and perhaps, more than anything else, I feel less guilt about being out of the house five days a week.

This was quick - Shrimp Scampi. So here's my suggestion - keep a frozen bag of uncooked shrimp in the freezer. Buy the largest ones - they really are the best. Buy the ones whose shells have been split down the backside. Run them under cold water for 5 minutes, being sure to move them around several times for even thawing, and they will be ready for your favorite recipe in no time. I thaw and peel them and throw them into whatever I am making. The longest piece of this recipe was the time it took for the water to boil.

Shrimp Scampi with Angel Hair
serves 8

3/4 lb. uncooked shrimp (see note above), thawed, peeled and drained
1 lb. angel hair, whole grain
6 large garlic cloves, minced
2 tablespoons Olive Oil, divided
1 medium zucchini, sliced very thin
1/2 pint cherry tomatoes, halved
1/2 cup fresh basil, chopped
1 tablespoon dried oregano
Juice of 2 lemons
salt and pepper

Boil a large pot of water for the pasta - add in the angel hair when the water is boiling and cook according the box directions - about 5 minutes.  As the pasta water is near ready to boil, heat one tablespoon of oil in a large saute pan until very hot. Add in the zucchini and saute until wilted - about 4-5 minutes.  Add in the shrimp and saute until they at least one side of them turn pink - add in a medium sized pinch of salt and several grindings of fresh pepper. Add in the tomatoes, garlic 1/4 cup of basil and 3/4 of the lemon juice. Allow the mixture to boil rapidly.

When the pasta is finished cooking, drain well and combine it with the sauce in a large serving bowl.  Add in the remaining basil, lemon juice and the olive oil.  Serve!

A Whole New Grain - Farro: Recipe

Meredith's Food for Life

I am amazed at these whole grains that I never knew anything about before just recently. In my latest food magazine, they highlighted whole grains, clean eating, and so on. So as I've mentioned, I wanted to challenge myself to find out what theses things were all about and find ways to incorporate them into our lives.

Tonight's dinner was a roast pork loin with chopped salad, roasted potatoes, thinly sliced fresh fennel and this little dish made from Farro. Apparently it comes from Italy - and I say: "Wow" and "Who knew!?!" I wanted to see if it this grain, which is rice-like and nutty with a chewy texture once it's cooked, would behave like it's cousin: Arborio Rice.

At first, my kids were skeptical but once they tried it, they were hooked and suddenly I didn't think I had made quite enough for us. It look longer than the 15 minutes quoted on the package - but I also added some steps, most of which were completed quickly. It was delicious - and I was thrilled that when I walked away from the table I was full!

The pork roast wasn't finished cooking by the time the farro was complete so my kids suggested we eat the dish as our "appetizer." Man...we've taught them well!

Farro "Risotto" with Butternut Squash
serves about 8-10

1 cup farro, rinsed clean
1 medium onion, minced
1 lb. butternut squash, peeled and chopped in chunks (I purchased this pre-packaged from the store)
2 tablespoons unsalted butter + 1 tablespoon
1 14.5-oz can fat free, low-salt, chicken broth
1 cup water
1 cup frozen peas, thawed
1 tablespoon brown sugar

In a medium saucepan, bring enough water to a boil that is sufficient to cook the squash. Once the water is boiling, gently lower the butternut squash into the pot and cook - about 15-20 minutes, until a fork pierces the flesh easily, drain well. Next, thaw the peas and drain, set aside.

In a large shallow pan, melt 2 tablespoons of butter over medium-high heat until it foams gently. Add in the onion and saute until soft - about 6-8 minutes. Do not brown the onion, so lower the heat if needed. Next, raise the heat to high and add in the farro and mix well with the onion and butter until well coated and toasted - about 2 minutes.

Add in the broth and the water, gently, and mix well. Allow this mixture to cook over medium heat for about 15 minutes. Then, raise the temperature and boil the liquid until it reduces completely - about another 10 minutes - and stir often so the farro doesn't stick to the bottom of the pan. Once the liquid has been cooked off, add in the squash and the peas, an extra tablespoon of butter and stir well. Add in the brown sugar and serve.

Red, Beans (Not Rice) Did Miss Her: Recipe



Meredith's Food for Life

 Sir Mix-a-Lot had it right. Focusing on whole grains and substantial foods makes you fuller longer and has been known to cause a reduction in the desire to snack on crap - for lack of a better word. Quinoa is apparently a super food - bringing with it lots of fiber and protein and not a lot of carbs/sugar. I saw the red variety in the store and was intrigued.  It didn't taste different to me - or at least it didn't taste different than its natural-colored sibling (to me).  The back of the package had a recipe that I couldn't resist - it sounded like something I would order in a Latin restaurant and anything like that sounds good to me!

I'll admit right here that my husband walked past the pot of cooking quinoa and asked if it was something out of Star Wars but he ate it anyway and loved it.  The kids?  Well, let's just say this one got a lot of strange looks and really loud promises to eat everything else on the plate.  They didn't eat it, even though one of my kids loves black beans.  The lime juice made the dish so I added an extra tablespoon but if I had followed the recipe completely and used the avocado it called for, it would have been perfect. I didn't happen to have a ripe one so I skipped it. I'm adding it into this recipe because it deserves to be there.

Red Quinoa and Black Bean Salad
serves about 10

1 cup red quinoa
14 oz can black beans, rinsed and drained
1 orange pepper, diced
1 yellow pepper, diced
1/4 cup fresh cilantro, chopped
2 scallions, chopped
1 cup cooked corn
1 small avocado, cubed
5 tablespoons fresh lime juice
1 small garlic clove, minced
1/8 cup extra virgin olive oil
1/2 tsp. ground cumin

In a medium saucepot, bring 2 1/2 cups water to boil and add in the cup of red quinoa. Reduce the heat and let simmer about 15 minutes until the water is absorbed and the seed expands. Allow quinoa to cool for about 6 minutes and then fluff with a fork. 

Meanwhile, combine the beans, peppers, cilantro, scallions and corn in a large mixing bowl. In a small bowl, mix together the lime juice, garlic, cumin and olive oil until well mixed. When quinoa is ready, mix into the vegetables and pour the dressing over. Mix well. Next gently fold in the avocado. Serve cold or at room temperature.

Time for a New Approach: Recipe

Meredith's Food for Life

Isn't it normal for people to turn the page of the calender from one year to the next and realize that there is a chance for a whole new beginning?  I certainly think it is and like most people, I made a mental note of the things I want to improve upon or jettison from my life. The list isn't too long but it is meaningful. And then - as an aside to a "real" list, there is the stuff I want to improve upon in the kitchen. I want to branch out and try new grains - whole grains like millet, farro, red quinoa and steel cut oatmeal.  I'm really excited to reignite my love for new foods.

Tonight I made a tamer version of a recent recipe I saw in Bon Appetit mag for black and wild rice with roasted squash.  I changed the vegetable, lightened up the amount of oil and lost the pistachios it called for - and, well, I didn't add in the micro-greens, either. Despite the initial stares, this was a big hit at home and it looked so pretty - we've been teaching the kids about the importance of a colorful plate.  While I'm sure it could have been a meal all by itself (especially if I had kept in the pistachios), I served this alongside a glorious roast chicken and steamed carrots. This was easy. These grains are so good for you, so filling, and so easy to prepare and I am enjoying the process of getting to know them.  Yesterday for lunch I made quinoa with sauteed shrimp, broccoli, carrots tossed in a soy and chili garlic sauce - lunch was made in about 15 minutes and I was full for the rest of the day.

Wild Rice with Roasted Sweet Potato
serves about 8-10

1 cup wild rice, uncooked
1 3/4 cup water
1 1/2 Tbsp. olive oil + 1/8 cup
4 medium sweet potatoes, peeled and quartered
1/4 cup apple cider vinegar
2 tsp. honey
2 scallions, chopped
1/4 cup pomegranate seeds
salt, pepper

Preheat oven to 450. Bring to a boil the water and rice together, lower, cover and simmer for 45 minutes. Turn off the heat, let stand, covered, for ten minutes - then fluff with a fork and allow rice to cool.

Meanwhile, prepare cookie sheet with a light spray of non-stick spray. Toss potatoes in 1 1/2 Tbsp, olive oil and turn out onto the prepared sheet. Season lightly with salt and pepper and roast for 35 minutes.

In a large bowl, mix together the prepared rice with the scallions and seeds and then mix well.  Add in the potatoes and gently fold. In a small bowl, whisk together the honey, vinegar and the 1/8 cup oil. Pour over the rice mixture and gently fold, again.  Rice can be made an hour or so ahead of time and left at room temperature.  Mix again before serving.

New Twist on a Classic: Recipe

Making changes to an old stand-by can run the risk of being too radical but if it's done right, it can be a smash. However, like everything else, "smash" is purely subjective. I saw a Ming Tsai recipe for "Asian Sloppy Joes" and I was quickly drawn in. I followed the basics but make significant enough changes that I'm confident this is my recipe, now...And, we all laughed when my oldest came out with the perfect name - The Sloppy Dog.

Ming's recipe called for only a pork and beef mixture - I added in veal. He suggested using celery, and red onions only - I used a red bell pepper, and half a red onion and half a yellow onion, instead. His recipe used far more heat than this one and instead of iceberg lettuce, I used arugula and added freshly cubed avocado. And for the kicker: hot dog rolls, instead of hamburger buns.  The kids got a kick out of it and the littlest one ate hers deconstructed - she consumed the sloppy dog mixture and the roll separately.  This was a great meal! The Ming Tsai Hoisin-Lime Sauce was really delicious and added that perfect tang to the meat. This is one we'll eat again and again!

Sloppy Dogs
makes 8-10

2 tablespoons olive oil
1/2 red onion, minced
1/2 yellow onion, minced
1 large red bell pepper, finely chopped
1 tablespoon finely chopped jalapeno
1 lb. meat mixture: ground veal, ground beef and ground pork
1/2 lb. plum tomatoes coarsely chopped
1 1/4 cup Hoisin-Lime Sauce* (recipe to follow)
1/3 cup fresh cilantro, chopped
8-10 hot dog buns, top sliced
1 large ripe avocado
1 large handful fresh arugula, washed and dried

In a large sauce pan, heat the oil over medium-high heat.  Add the onion, pepper and jalapeno and mix well - saute till soft, about 5-7 minutes. Next add in the tomatoes and saute again - another 5 minutes, stirring often. Add in the cilantro and the meats. Cook the meat till browned, break up large pieces with the back of a wooden spoon - about 6-7 minutes.  Add in the sauce and raise the heat to high - bring the mixture to a boil, stir often, and allow it to thicken so it is no longer soupy - about 20-25 minutes. Take off the heat.

Line the rolls with arugula, top with meat mixture and then sprinkle with avocado.


Ming Tsai's Hoisin-Lime Sauce
makes about 2 cups

1/2 cup plus 2 tablespoons canola oil
2 large garlic cloves, minced
1 tablespoon fresh ginger, minced
2 cups hoisin sauce
1/2 cup fresh lime juice

Heat 2 tablespoons of oil in a medium saucepan until hot; add in the ginger and the garlic and saute over medium-high heat for about one-two minutes. Add the hoisin sauce and stir about one minute.  Add in the mine juice, mix well, and allow to come together for about one more minute.

Transfer the mixture to a food processor and blend, drizzling in the 1/2 cup of oil. Cool well before refrigerating (can be stored for up to two weeks).

The Stuff We're Made Of: Recipe

My husband and I once visited New Orleans - long before Hurricane Katrina - and ate our way through the city, as so many people do when they arrive in the Big Easy.  It's an iconic place - so full of life and a richness that you don't find in many other places. Of course, I won't bore you with details about NOLA but bring it up because I have a particular memory from our time there - we ate at a place called Clancey's - and it was famous for its stuffed pork chop, the size of a small child. It was outrageous and I'll never forget that chop or the mmmmm that slid out of my mouth with the first bite.

I've always wanted to stuff a pork chop (weird, I know), but never saw the right chops or had the time to do it, etc.  Today, the stars were aligned and I bought the right sized pork chops and had the right ingredients and even had the time to make it - and the laborious risotto side dish that accompanied it.

When the kids tell me the food is good, I know I've done something right.  But to be honest, they're easy to please - I mean come on, they eat mac n cheese from a box mix! But when I enjoy something I've made, then I know it's good - because I am my own toughest critic.

Make these when you have the time - the pork didn't take too long, actually, but it does require some attention. I made life difficult by adding the risotto but the kids love that so it made "stuffed pork chops" a bit more likable!

The stuffing was a snap and could have been anything, really.  I saw a recipe for a Roquefort stuffed pork chop so stuff it with whatever interests you. This combination just seemed to work in my head as I was thinking it through and fortunately, for me, it worked in actuality.

Apple-Walnut Stuffed Pork Chop with Chorizo
serves 4

4 1 - 1/2" thick pork chops, on the bone
1/2 medium apple, chopped
1/3 cup walnuts
1 slice white bread, torn
5 tablespoons olive oil, divided
1/4 cup chorizo
1 medium onion, chopped
1/4 cup Calvados Brandy
salt and pepper

Preheat oven to 350.

In a medium pan, heat 2 tablespoons of oil over medium heat. Saute the onion for about 6 minutes, stirring often. In a food processor, pulse the walnuts, apple and chorizo until all small crumbs form. Once the onion is soft, add the bread to the pan and toast the bread - about 2 minutes, stirring often or the bread will stick to the pan. Pour the onion and bread into the food processor and pulse again so the bread is finely chopped.

Meanwhile, make a 1 1/2" incision into the chop's flesh, opposite the bone - on the thick part of the meat. Gather about 3 tablespoons of filling and stuff it into the slit and secure closed with a wooden toothpick. Sprinkle both sides of the meat generously with salt and pepper. Warm the remainder of the oil in an ovenproof pan and sear the chops - about 6 minutes per side - until they are a light shade of brown. Raise the heat slightly and pour the calvados into the pan - firmly shake the pan to full incorporate the brandy into the meat.

Slide the pan into the oven and cook about 25-30 minutes. Let the meat rest in the juices for about 5-6 minutes (I left mine in the oven with the door cracked open and turned off the heat).

Afternoon Treat for All: Recipe

I've seen tomatillos in the supermarket lately and wanted to buy them but every time I passed the display I wound up distracted and somehow kept walking. Today was different though; I was far more determined and succeed in taking them home. I found a Rick Bayless recipe for roasted garlic and tomatillo salsa and I followed it but as I tasted it I realized it was a bit too hot - even for me - so I altered it slightly by adding some fresh yellow pepper and a squeeze of lime which toned it down a bit.

The kids and I made a quick saute of onion and bell peppers and added some fresh cilantro at the end.  Then we heated up some black beans and together we made a few quesadillia with Mexi-Style shredded cheese.  We all sat down for a 3:00 p.m. treat. and a chat. I steered the kids away from the salsa but man was it GOOD!

Roasted Garlic and Tomatillo Salsa
1 large garlic clove, peeled
4 large tomatillos, husked, washed and halved
2 small chipotle chilies, from the can
juice of 1/2 lime
1/4 yellow bell pepper, coarsely chopped

In a large non-stick pan over medium-high heat, place the tomatillo halves cut-side down along with the garlic clove and cook about 4 minutes - turn and cook 4 more minutes on the other side. Place the tomatillos and garlic into a food processor along with 1/4 cup water, pepper, lime and chipotle chilies. Puree until all ingredients are a smooth consistency.

The Great India: Recipe

The final stop on this week's tour of International foods was a personal favorite of mine - Indian food. I wouldn't say I have a vast knowledge or experience with this type of cuisine, but I did take an Indian Food cooking class some time ago - a three-session class where I came away with some amazing recipes and some great tips. Tonight's dinner was about simple but flavorful Indian-inspired foods made with relative ease.

The kids were introduced to Indian food about five months ago - it was one night between Christmas and New Year's when I launched into a crusade to try and pursuade everyone that we should go out for Indian food.  My oldest was all for it (she had never eaten this type of cuisine before but she was game) and because she was willing, so was my middle guy. That left my husband who likes Indian food but it isn't his "go-to" food when he wants something interesting but he, too, went along with the idea,  since we were all in agreement.  My daughter and I set about to a place that wasn't too close to home but that I knew had good food and we ordered the entire left side of the menu, as I usually do when ordering take out. We brought it home and once we began to dig in, the kids were actually vocal about how good the food tasted.  So tonight's dinner was an easy sell and in fact, when my oldest only saw the chicken on the table she asked me what had happened to the International theme for this evening...

I started the chicken last night - and with full disclosure here, I can tell you that I used a packet of garam masala that was brought back to me by my mother on her recent trip to India. So I was thrilled to have the spice blend on hand. If I hadn't had the packet of garam masala, I would have made my own blend of with: ground cumin, ground corriander, ground ginger, ground cloves, ground all-spice, ground cinnamon, ground chili powder and some ground tumeric. You could do any set of proportion with those ingredients and you would have an amazing blend of herbs and spices.  You can purchase garam masala at any Indian Market or at many local supermarkets. The flavors here really worked and I think I surprised myself! I was pleased with the way the chicken came out but even more so with the chick-pea recipe.  If you like chick-peas, make this - really.  And the rice? Please...I used Success brand Basmati Rice (that's rice in a plastic packet that gets boiled for about 10 minutes.). I added frozen petit peas that I simply ran under hot water for 2 minutes to thaw and I thought about adding a whole clove but forgot.  The meal was rounded out with mashed sweet potato that I added 1 tablespoon of butter to, along with 1/2 cup of brown sugar and 1/4 cup of low-fat milk. The baby couldn't get enough of that!

I didn't follow any recipe for this - I just gave it the ol' college try and I was really pleased with the results. I was even more pleased that everyone asked for more and that my son announced that I was the best cook he'd ever met!

Tandoori-Style Chicken with Curried Chick-Peas
serves 6-8

2 1/2 lbs chicken thighs and legs, skinless
12 oz. plain, low-fat, yogurt
2 1/2 tablespoons garam masala

Starting the night before you wish to cook the chicken, combine in a small bowl the yogurt and the spices and mix well. Place the chicken into a large zipped bag and pour the yogurt mixture into the bag. Zip the bag, release the air from inside, and gently but purposefully, shake the bag and coat all the pieces of chicken. Place in the refrigerator overnight.

Prepare the barbeque and cook the chicken for about 20-24 minutes.

Curried Chick-Peas
serves 6-8
1 tsp. olive oil
15 oz. can chick-peas, washed and drained
1 small-medium onion, thinly sliced
1 large garlic clove, smashed and minced
1/4 cup fresh cilantro
1 1/2 tablespoons garam masala
2 medium-large fresh tomatoes, chopped
1/4 cup canned tomato sauce
1/4 cup heavy cream

In a large saute pan, heat olive oil over high heat and add onion. Saute about 5 minutes, stirring regularly so they don't burn. Lower the heat, if necessary. Sweat the onions a total of about 7-8 minutes or until they are very soft.  Add the garam masala and mix well for about 1 minute. Next, add in the chick-peas and saute about 5 minutes, stirring occassionally.  Next add in the fresh tomatoes and stir again.  Add the garlic and saute for 1 minute and then add in the sauce and stir well.  Next add in the cream and stir.  Allow all the flavors to meld over medium heat for about 5 more minutes and add in the cilantro and stir.  Serve with rice.

Tuscan Steak: Recipe

Tonight was one of those nights - you know the one where you start to panic at 4:45 p.m. at work because you need to finish a meeting within the next few minutes so you can race home to cook dinner before the family gets divided up? My husband and son go off to baseball at 6:00 p.m. and I walked in at 5:30, raced around trying to get dinner together before the little guy left. Well as he ate left-overs from the night before, (which was not tonight's dinner), I realized that I can't keep this up. Going forward: the rules are changing in this house with regard to meals and sports - we'll eat together as a family after they return. Thanks to my local moms for the wake-up call.

Unrelated to the craziness that is our life during week nights, I decided to change course on the International Theme for this evening.  Recently I made an Argentinian steak (Argentinian Steak) and it was awesome so this time I thought I'd try my hand at a Tuscan-Style steak. Most often it's called Florentine Steak and it's made slightly differently than this - but not by much, really.  I used simple ingredients and finally when we ate the steak, grilled vegetables and the tomato and mozzarella salad, everyone was pleased.  The key to the simplicity of this meal was the barbecue. A charcoal grill makes a real impact on the flavor of your meat - naturally, you can achieve great results from gas...but I prefer charcoal. Over the past five years, we have stopped using any lighter fluid to ignite our coals - instead we use a metal chimney to ignite the coals. It's amazing and I never have to smell or taste lighter fluid on my food!

To round out our meal, I added grilled eggplant (which my husband informed me I overcooked by a lot) and peppers along with a basil, tomato and mozzarella salad. If the weather had been about 20 degrees warmer, we would have eaten al fresco!

Tuscan-Style Steak
serves 5/6

2 1/4 lb. Bone-in Rib Eyes (2 one+ pounders)
2 tsp. olive oil
2 Tablespoons Kosher salt
freshly ground pepper
1 lemon, sliced into halves and then into quarters

Prepare a grill (or use your broiler pan indoors) so it is very hot (your hand shouldn't be able to stay put for more than 5 seconds about 2 inches from the grate).

Slather the olive oil on both sides of the steaks and sprinkle the salt and pepper all over on both sides. Grill the steaks about 7 minutes per side. When you remove the steaks, squeeze two quarters of lemon over each steak. Allow the meat to rest about 3-5 minutes before serving.

It's Tuesday Night - Bring on the Tacos!: Food Musings

It's spring and it's Tuesday which means that it's softball night in our house - which really means: look out between 5:00 and 6:00 p.m. because there is craziness and food flying all around! Tonight is night two of our International Flavors week and we're on to Taco Tuesday!  I didn't invent anything here - except for the salsa, which I didn't realize I was out of until about 5 minutes before I wanted to use it so I was forced to make a new batch (can't have tacos without salsa!). Thank goodness I stock the makings of my fresh salsa on a weekly basis and can usually create what I need pretty quickly.

The kids - all three of them - love Taco night.  What's not to like? There's meat, cheese, black beans and crunchy tacos and it's okay with Mom when all the food comes crumbling out.

We're making food fun in our house - hope you are, too.  Enjoy.  And here's the recipe for my best salsa ever...Best-Ever Salsa

International Week - First Up: Asia: Recipe

Recently, I was in California for business and came to the realization that the food there is so vibrant and diverse.  Just to give you an example of what I mean...for lunch one day I had a three-color beet salad;  it's tough to find that here without going on a wild goose chase and paying a fortune at the local "Whole Foods" market, for example. Needless to say, I left the Left Coast..inspired!

So as I gathered my thoughts for this week's menu, fresh fish called to me. This week the kids and I have planned an International Week of food - tonight we had Asian inspired items, tomorrow is Taco Tuesday, of course. Wednesday will be Brazilian or Argentinean Steak followed by Indian-inspired Thursday. Friday, naturally, will be pizza night (a.k.a. Italian Night!). The kids were thrilled for the variety and dinner sounded like fun to them.

We ate Salmon Teriyaki (shrimp for my oldest who doesn't like Salmon) with Mango-Strawberry Salsa, Lime-Infused Jasmine Rice and Pan-Steamed Baby Bok Choy. The plate was colorful and it felt exotic, which made it exciting for the kids and relaxing for my husband and I while the kids ate peacefully. Nothing was difficult or tricky - I just spent a few minutes chopping all the items.  I rounded this out with a salad made of lettuce, cucumber, orange bell pepper, radish and macadamia nuts dressed lightly with olive oil and rice wine vinegar. Even the baby screamed out for more (and I have a picture to prove it!).

Salmon Teriyaki With Mango-Strawberry Salsa
serves 5

1 1/2 lb. Organic Salmon fillet
1/2 cup barbeque sauce
1/2 cup low sodium soy sauce
1 tsp. dark sesame oil
1 tsp. ground ginger
1 tsp. ground coriander

Mango-Strawberry Salsa
2/3 large, ripe, mango - peeled and diced 1/3 large cucumber, peeled and diced
4 large ripe strawberries, hulled and diced
1 tablespoon fresh mint chiffonade
1/4 scallion, minced
juice of 1/2 lime

In a medium bowl, combine barbeque and soy sauces with sesame oil and two spices - whisk well.  Place salmon, skin side down, in a large glass dish. Pour the well-mixed sauce over the fish and allow to stand at room temperature for about an hour. Prepare the barbeque with coals on one side and spray the grill grate with non-stick spray (do this away from the fire!). Cook the salmon on the side without the coal underneath it - skin side down - for about 10 minutes (place cover on the grill). Carefully flip the fish and cook again another 8-10 minutes, depending on the thickness of the fish (again, cover the grill).

For the Salsa - combine all ingredients in a medium bowl and gently mix together.

Pan-Steamed Baby Bok Choy
3 large bunches, baby bok choy - root end snipped, leaves separated and washed well
1 large garlic clove, smashed but not separated
1 teaspoon, fresh ginger, peeled and minced
1 tsp. dark sesame oil
2 oz. water

In a large pan, heat oil well over medium-high heat.  Add the garlic and swirl around in the hot oil so the flavor releases - do not allow it to burn (about 1 minute or so). Next, add the ginger and shake the pan lightly so the flavor and the pieces of ginger are all over the pan. Add the bok choy - as long as it's still slightly wet, you'll hear a hiss when the leaves hit the oil. Cover quickly and allow the leaves to wilt - stirring once or twice - about 5 minutes. Remove the cover and add the water. Raise the heat and cook another 7 minutes or so, until the bok choy is truly wilted and limp. Serve hot.

Lime-Infused Jasmine Rice
Serves 4-5
* I used "Success Rice" in a bag for this (I know...) so once the rice was finished cooking and had been drained well, I squeezed a half a lime over the rice and mixed well.

The Spice of Life: Recipe

These chops came off the barbecue and looked gorgeous (funny way to describe meat, I know) but really, they were beautiful.  The bone really makes the difference.  This meat was slightly spicy, as this recipe is written - just a touch.  However, everyone except the baby enjoyed it.  We all grabbed a glass of water (for the kids, wine for us) and some vegetables; salad, dressed, for us and deconstructed salad, undressed, for the kids. The meat was tender and the smoke of the spice was really lovely - a ballet for the mouth! Lots of flavors dancing!

If you're a fan of some heat, try this just as it is.  If you'd like to try it but want to tone it down, omit the cayenne pepper.

I served this with sliced grapefruit, a salad of lettuce, peppers, cucumbers and strawberries dressed lightly in balsamic and olive oil and a little salt. The kids had sweet potatoes, and peppers, cucumbers and strawberries. I abstained from the potato; I opted, instead, for grilled vegetables. All around - a very good, healthy, and easy meal to make.

Smoky Pork Chops
6 5-6 oz. center-cut, bone-in, loin pork chops
1 teaspoon of each: kosher salt, cayenne pepper, dried oregano, ground coriander
2 teaspoons of smoked paprika

In a small bowl, mix all the spices together well and sprinkle over both sides of each of the chops.  Let the chops sit at room temperature for about 15 minutes.  Heat barbecue and cook chops on direct heat for 3 minutes on each side and then move to indirect heat for another 5 minutes per side. Allow them to rest for another 4-6 minutes before eating.

More Peas Please!: Recipe

I know I've done something right if my husband, who doesn't like peas, announces: "This is pretty good!"  In this month's issue of Bon Appetit I saw a recipe for a Pea Mash on Toast.  It looked so lovely - and since I like peas, I thought I'd give it a whirl.  I took away some of the ingredients they suggested and I added my own. I liked it; it was refreshing and very quick to make for a hungry group.  I always have a bag of frozen petite peas in the house because my kids love "Pasta with Peas and Ham" so I make that regularly. Try this the next time you're looking to crack open a bottle of wine and relax while you watch the kids play in the backyard.

Petite Pea Spread on Toast
1 loaf of French Bread, sliced into 1 1/2" slices, toasted
2 cups frozen petite peas
3 tablespoons Pecorino Romano Cheese
2 tablespoons olive oil
juice of one lemon
5 chives - about 6" long
1 large garlic clove, smashed
2 tsp. salt
1/4 cup parsley
1/2 cup water

Thaw the peas under hot running water for about 3 minutes. Meanwhile, bring the water, lemon juice, salt, garlic clove, parsley and 1 tablespoon of oil to a boil.  Add in the peas and cook about 3 minutes. Strain out the liquid and reserve. Place the ingredients, along with remaining oil, cheese, and chives in a food processor and puree until thick but uniformly smashed.  Add in about 2 tablespoons of the liquid and puree until smoother. Repeat once more. Serve on toasted bread.

Pan-Fried Chicken Cheeseburgers: Recipe

Armed with some ground chicken, I had every intention of making a chicken burger with sundried tomatoes, spinach and feta cheese but when push came to shove, I opted for a new twist. These has very good flavor, good texture, and the added bonus of being pan-fried. What could be wrong with that? A little olive oil and breadcrumb never hurt anybody.

I put these on toasted bread for a lighter version of a burger - to keep with the theme.  But feel free to load them up with toppings and slide them onto burger buns!

Pan-Fried Chicken Cheeseburgers
serves 5

1 lb. ground chicken
1/4 cup Italian dried breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon Kosher salt
1 piece of white bread, torn into small 1/2" pieces
1/2 tablespoon finely diced red onion
2 tablespoons olive oil, divided
10 pieces toasted white bread
5 slices Swiss cheese
lettuce, tomato, pickles

In a large bowl, mix together chicken, spices, salt, torn bread, red onion and 1 tablespoon olive oil. In a second bowl, mix together the Parmesan cheese and the breadcrumbs. Using your hands, make 5 hamburger patties and coat each one in the breadcrumb mixture. Set aside.

In a large frying pan, set over medium-high heat, warm remaining tablespoon of olive oil.  When it's hot and coats the entire pan, place all five patties into the pan.  Cook for 7-8 minutes per side, pressing out the moisture in each one by placing a flat spatula on the tops and gently pressing down.  Add the cheese to the tops and melt - about 3 more minutes. Place on toasted bread and cover with lettuce, tomato, pickles, and then remaining bread.

The Best Tasting Beef I 'Ever Heard': Recipe

No, seriously. This dinner was amazing - really! For those of you who know my cooking by now, you know that I am a huge fan of the marinade. I use it all the time to save my meats from my own stupidity (i.e., I'm too tired tonight to cook, let's order in...) so that I'm not wasting countless dollars by throwing away food that has past its prime.  But this?  Well, really, I've discovered a new way to make beef for those days when I'd forgotten to marinate it and want to eat it right then and there!

I've been fiddling around with new ideas for foods as I'm trying - like everyone else - to shed a few "L" "Bees" before the shorts come out. So I didn't want to add too much extra to this and have it wind up being a costly night's dinner with regard to calories and/or fat.

The flavor on this was so spot on that each bite my husband took garnered that, "mmmm" sound - I don't even think he was aware of it until the kids told him it was annoying. But the kids were doing it, too - and, to be fair, so was I. The key? Salt, garlic and the barbecue. Then add in the extras - homemade guacamole, salsa, and Chimichurri sauce - the three sauces were a "take your pick" kind of atmosphere in our house - as well as black beans and rice. At the end of the meal, everyone's plate was clean and I was a very happy mom.

This couldn't have been simpler.  If you don't have the time or inclination for homemade salsa (which I have a recipe for and I happen to think is awesome) or for DIY guacamole, then stick with the rice and beans - but I urge you to go ahead and make the Chimichurri sauce.  It was fresh, refreshing, and really simple.

Argentinian Steak with Chimichurri Sauce
1 1/4 lb. flank steak
3 tablespoons Kosher salt
1 large garlic clove, lightly smashed

1 cup cilantro
1 cup flat parsley
1/2 tablespoon capers
juice of 1 large lemon
2 tsp. olive oil
1 tablespoon water
1 small garlic clove

Preheat barbecue or broiler pan.  Sprinkle both sides of the steak with 2 tablespoons of salt and then rub the cut garlic clove all over both sides of the steak. Leave at room temp until heat source is ready.  If barbecuing, cook over direct heat for about 6-7 minutes per side. When the steak is placed on a platter, sprinkle with the remaining tablespoon of salt, or less, for taste.

Meanwhile, in a food processor, combine the remaining ingredients until a thick, but smooth, puree is made. Use more lemon, if desired.

Race to the Table: Recipe

Really, I'm not sure I could have made dinner any faster than I did tonight unless I had brought it home from the Golden Arches. Okay, maybe I'm stretching the truth just a touch but to be honest, tonight's dinner was on the table in about 15 minutes and lately that seems to be the boiling point (pardon the pun) for my family's impatience level. Maybe it's me - maybe it's because when I come home I am starving, still tense from the day, and anxious about what kind of project I'll discover in the kids' backpacks! So it's me who wants to sit quickly and eat but I don't want fast food.

We ate lamb chops this evening. I have mentioned in previous posts that I try to shop for food with a plan in mind - i.e., I don't like to freeze meat, so I buy meats I'll cook within the following few days.  Last night we had a roasted chicken with sweet potato "cupcakes," pearled couscous and a cold cucumber salad. I had time to cook and really enjoyed making the meal. Tonight, I had 15 minutes or less - it felt a bit like a game show but sadly I only competed...I didn't seem to win anything!

I'll admit that the secret here is that I had made, at one time or another, a dish using a few fresh basil leaves and had a large bunch left over so I did what any self-respecting mom would do...I made pesto sauce and froze it - for a later date. Well, today was that "later" date. If you don't have the time to make pesto - or don't happen to have some in the freezer - purchase a container from the store. There are some very good alternatives to homemade in the grocery stores and pesto can be used on fish, lamb, chicken, pasta - or on some good crusty bread as a dip.

Broiled Lamb Chops with Pesto Sauce
4 shoulder lamb chops, each about 1/2 lb. and 1" thick
1/3 cup prepared pesto sauce
Kosher salt
Pepper

Prepare broiler pan and set oven to broil.  Place four chops on the broiler rack and sprinkle liberally with salt and pepper on both sides. Place the pan in the broiler on top rack for about 6 - 7 minutes per side - 6 minutes for medium rare.  Remove chops and allow them to sit for about 5 minutes before serving.  Serve with a dollop of pesto sauce.

Bathing Beauty: Recipe

Thank goodness for marinades. I love them - I love the way meat soaks up the flavors of whatever it's bathing in and how several items can be mixed together to create a completely unique flavor-set. And when you can leave meat in its marinade for an extra long time, the result is out of this world. And thank goodness you can leave meat in a liquid bath for an extended time because otherwise I would have been serving pancakes for dinner tonight.  You know - it's Thursday and I shop for food on the weekends. I don't like to freeze meats because they develop a funny taste and then defrosting them can cause the meat to become too watery and too mushy.  So, I plan a meat for Sunday that I cook that day, a meat for Monday, a pasta and sauce of some kind for Tuesday but by Wednesday and Thursday, the week gets crazier and dinner can become a bit of a wild-card. I usually create a marinade on Tuesday night, place the meat in a zip bag and pour the liquid in.  I seal up the bag, place it in another bag, give it a good shake and place it in the fridge.  If I can make it (and "it" can be: chicken, pork, veal, beef or lamb in our house) on Wednesday great. If not, I don't stress because I know it will be cooked on Thursday and taste even better than it would have on Wednesday.

So all that to say: Dude! You Gotta Try this!! It was great! Delicious! Had everyone back for 3rds! And all finished within 15 minutes. I love dinner in a hurry - as long as I've thought it through. Otherwise, I'm staring into a near empty fridge wondering what on earth to do with five hungry people and no time.  But this - try it. You'll be convinced that marinading meat is a must-have in your dinner repertoire!

This should be cooked outside on the grill but we made it indoors tonight, instead.  Still a great choice for dinner.

Drunken Grilled Skirt Steak
1 1/4 lb. skirt steak
1/2 cup red wine (use whatever is open - this was made with a Merlot)
4 medium garlic cloves, peeled
Leaves from 2 medium sprigs of fresh Rosemary
Leaves from 4 medium sprigs of fresh Thyme
1 heaping tablespoon Dijon Mustard
2 tablespoons Kosher Salt

Combine all ingredients in a food processor, except for the beef. Puree well - unless garlic is completely minced. Place the steaks into a ziplock bag and pour the marinade into the bag. Seal, squeezing out the air.  Place bag into another zip bag and shake well. Place in the fridge, at least overnight and up to 48 hours.

Preheat the broiler and prepare the broiler pan (line bottom with foil and spray the grill grate with non-stick spray). Place the steaks on top of the pan and place in the broiler close to the heat - about 6 minutes per side for beef that is about 1" thick.  After 6 minutes, flip the meat and cook another 6 minutes.  Remove from the heat and allow beef to stand for 3-4 minutes before slicing.

Serve with anything you like - couscous, sauteed mushrooms, creamed spinach and sliced pink grapefruit with Kalamata Olives (sprinkled lightly with white sugar) were our choices for sides tonight.

Enjoy!