get your yummy back

musings from a health supportive culinary artist

Another Delicious Pan Sauce! Chicken Adobo March 4, 2012

Filed under: how to make it — chezdesblog @ 12:49 pm
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source: cook's illustrated

Remember how simple and delicious it was when we made the Pork Tenderloin with Orange-Ginger Pan Sauce? All together now – “mmmm….delicious…”

The next tasty main dish with a killer pan sauce to try out is Chicken Adobo. Chicken breasts are browned and then poached in a combination of vinegar, soy sauce, whole cloves of garlic, bay leaves, pepper and coconut milk.

Once the chicken is cooked and removed from the pan, after about 7 minutes of simmering, the poaching liquid has become a rich and delicious pan sauce worthy of sopping up with a hearty scoop of brown rice. The whole cloves of garlic turn creamy, mellow and quite tasty. Make it this week!

 

Thai Coconut Chicken and Noodles February 26, 2012

Filed under: how to make it — chezdesblog @ 10:23 am
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I have a great idea for dinner this week – Thai Coconut Chicken and Noodles. This dish comes together quickly, easily and tastes way more complex than the ingredients suggest. I was able to find all of the ingredients at my local, big box grocery store. Agave nectar, red curry paste, coconut milk and fish sauce are great pantry staples that you will use over and over again once you have them. Any noodle will do, really, but I used udon noodles, which are a Japanese wheat noodle. I served mine over a bed of baby spinach to add color and dark leafy greens to the mix. Ethnic comfort food at its best. Saucy and delicious! Enjoy.

 

Toasted Kale and Coconut Salad February 19, 2012

Filed under: how to make it — chezdesblog @ 10:38 am
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Photo: Heidi Swanson

I’ve had lots of kale around these days, adding it to soups, stews, posole and making my favorite Kale Salad with Apple and Spiced Pecans. Well, it was my favorite until I tasted this Toasted Kale and Coconut Salad!

I’ve been looking for new ways to use kale and came across this recipe. Chopped kale and coconut flakes (I get them from Bob’s Red Mill) get tossed with olive oil, soy sauce and toasted sesame oil before being toasted in the oven. Both the coconut and the kale get sort of crispy (think kale chips). It feels oddly indulgent, served warm, with a crunch to it, a little salt to it from the soy sauce and tons of flavor. The recipe recommends serving it over whole grains – quinoa or farro would be nice – but in my experience, it’s not necessary.

Heidi Swanson does it again. If you’re looking for a great cook book featuring natural wholesome ingredients with lots of flavor, then your next kitchen purchase should be Super Natural Every Day.

On another note, you will see that I’ve added a button for the Urban Farm Handbook Challenge. It is encouraging me to take baby steps every month towards building my garden. I am happy to report that I successfully set up my compost bin this weekend. I bought a Garden Gourmet model and it went together in a snap. Literally. No tools required, just recycled plastic. Love it! I still have to make my fertilizer and get worms, but like I said…baby steps…

 

Simple Roast Chicken and Split Pea Puree February 12, 2012

Filed under: how to make it — chezdesblog @ 9:43 pm
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In the wake of Paula Deen’s “revelation” that she’s had diabetes for years, I am feeling good about the fact that I actually cook and share recipes for what we eat at home knowing it keeps us (and you!) healthy. In Frank Bruni’s article on the Paula Deen topic, he writes that in conversations with top chefs about what they eat at home, they often mention roast chicken and vegetables. I had to LOL. It’s true! They do cook like real people at home. I knew it.

That said, I think this the perfect time to share my recipe for Simple Roast Chicken. This week, I served it with Split Pea Puree – an easy, fabulous and filling favorite. Enjoy them both in good health!

BTW, you may have noticed that the “small indulgence” section of GYYB recipe index is, um, small. There’s a reason for that. If I baked and we ate as much dessert as we truly wanted to, well, we’d have health issues too. We watch what we eat (without suffering!) most of the time so we may treat ourselves occasionally. It’s also why we exercise almost every day. After all, life without a sweet treat here or there sounds dreadful, no?

 

Herbed Quinoa and Chickpea Salad February 5, 2012

Filed under: how to make it — chezdesblog @ 2:20 pm
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Had the neighbors over for Carnitas Friday night. It simmered away in the slow cooker all day making the house smell delicious! To go along with it, I made Zesty Coleslaw (a house favorite) and this Herbed Quinoa (KEEN-wah) and Chickpea Salad.

Most weekends, you will find me with a pot of whole grains on the stove – farro, brown rice, couscous, or in this case, quinoa. I make a batch or two up for the week while I am puttering around at any given moment. Once the grains are cooked, dishes come together quickly – all week.  For example, cooked couscous can be served with hot milk, maple syrup, nuts and raisins for a delicious breakfast porridge. It can also be turned into tasty couscous cakes or salads for lunch and dinner.

Same thing goes for cooked quinoa. In this case, I simply tossed it with fresh herbs, chopped vegetables, chick peas, fresh lemon juice, rice vinegar and olive oil. For my next trick, I think I’ll make a batch of Curried Quinoa Salad to go with seafood some night this week. Yum.

 

Moroccan Chicken and Butternut Squash Soup January 29, 2012

Filed under: how to make it — chezdesblog @ 10:58 am
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source: www.myrecipes.com

Always in the market for new soup recipes, I happily stumbled across this one for Moroccan Chicken and Butternut Squash Soup. Hearty, healthy and delicious – it’s a keeper. You do not need to use pre-cooked chicken, but you can – which is nice if you’ve got leftovers. The couscous adds substance to the mix while the basil and orange rind, well, yum!

I use whole wheat couscous, which contains more fiber than couscous made from regular flour. For a gluten-free version of this soup, simply skip the couscous altogether and reduce the liquid by one cup.

If you have extra butternut squash like I did, cube it and toss it with some olive oil, chili powder, salt and cumin. But it on a sheet pan and roast it in the oven at 375 degrees until tender. Eat it just like that or toss it with greens for salad. Enjoy!

 

Pasta with White Beans, Greens and Lemon January 15, 2012

Filed under: how to make it — chezdesblog @ 9:38 pm
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Last weekend, we planted fruit trees. Eight of them! Plum, pluot, apricot, peach, apple, orange, lime, and lemon. This is a picture of my cute little Meyer lemon tree. Thin skinned and mellow in flavor, Meyer lemons are actually a cross between a lemon and mandarin orange. In honor of my new tree, I chose a recipe to test that featured fresh lemon – Pasta with White Beans, Greens and Lemon. Yummy. I think it’s substantial enough to serve as a casual, vegetarian main dish. It could also serve as a delicious side for grilled meats or seafood. I especially liked the light, lemony flavor paired with the dark greens.

In other news, I broke my recipe index down into sub-categories, making it easier to find things by main ingredient (hopefully!). As always, I appreciate your comments and feedback!

 

Easy Pork Tenderloin with Orange-Ginger Pan Sauce January 8, 2012

Filed under: how to make it — chezdesblog @ 12:05 am
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I feel compelled to put “easy” in the title for Pork Tenderloin with Orange-Ginger Pan Sauce because it sounds, so, well, fussy.  It’s the pan sauce part that I don’t want to deter you. It’s simple to make, really, and it makes all the difference in the world. Meats of all kinds are best served with sauces and this recipe is simply a case in point.

In this recipe, I brown both sides of a lean pork tenderloin in my cast iron pan (it was made for this!), cover it with foil, and pop it into the oven for 25 minutes. There. The pork tenderloin is ready.

While the pork is on the oven, I mix the ingredients for the marinade – orange juice, sesame oil, ginger, garlic, salt, and red pepper flakes. Once the pork comes out of the oven, I set it aside on a cutting board to rest before slicing it. In the same pan in which I cooked the pork, I put the marinade over medium heat and bring it to a boil on the stove, allowing it to simmer for a few minutes while the rest of dinner comes together. Pour the sauce over the tender slices of pork and side vegetables, and, YUM…

In other news, GYYB had a great 2011. We have over 120 subscribers and drew over 9,900 hits.  The most-viewed post was Pim’s Super-Quick and Fantastic Tomato Sauce (indeed it is!). Thanks for visiting and happy new year!

 

Pumpkin-Peanut Soup January 1, 2012

Filed under: Uncategorized — chezdesblog @ 12:17 pm
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If you’re like me, you still have pumpkin puree in your pantry leftover from Thanksgiving. Don’t let it go to waste! This delicious Pumpkin-Peanut Soup is a great way to use it and other pantry staples for a healthy, quick and delicious mid-week meal.

Last week, I enjoyed my Farro with Winter Fruit, Pistachios and Ginger for breakfast over plain yogurt. Um – yum!

We’ve got friends and family coming in for the weekend, so I’ve got happy hours in my future. In preparation, I’ve made Crushed Peas with Feta and Scallions to spread on crostini. I’ve also made some Cranberry Nut Bread to put out with breakfast. I’m also trying a few new things, and if they go well, you’ll see them here in the weeks to come. Happy New Year!

 

Sunny. 70. Tamales! December 25, 2011

Filed under: how to make it — chezdesblog @ 8:20 pm
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‘Tis the season for tamales and I made a boat load. My recipe for Green Chili Chicken Tamales makes about 40 delicious little bundles of yum. They freeze well, so I don’t hesitate to make the whole recipe for just the two of us. Traditionally, the masa (dough) is made with lard but I substitute a combination of corn oil and chicken broth with delicious results. If you prefer a vegetarian version, make this filling and just skip the chicken. If you can’t find fresh tomatillos at the market, canned ones work as well. I’ve used both in the past. Also, don’t believe the hype about how “hard” it is to make tamales. It’s quite simple, really, it just takes a little time, which is why it’s nice to recruit friends and family to help you. Make it a fun project! They are so worth it…

It’s sunny and 70 here today. We’re off for a bike ride. Be merry!

 

 
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