Coconut Chicken Curry Soup- Courtesy of Eats and Beats

There is not one recipe of my bestie's that I've tried that hasn't been awesome. This was no exception. As I've said before, she is a food goddess, and IMHO, her taste in food is flawless. I meant to try this recipe that she recommended to me a long while back, but I waited until a few weeks ago to finally give it a shot. It was worth it. And, as you might have guessed from the number of recipes I post that include curry, I'm a big curry fan. I love coconut, too. A lot. 

For the original post, check my bestie's blog out here: http://www.jannapatterson.com/2012/02/coconut-chicken-curry-soup-and-my.html

 

Coconut Chicken Curry Soup- Courtesy of Eats and Beats (originally from Katie Goodman of GoodLife Eats)

 

Serves: 4

Ingredients:

Olive Oil

1/2 of a medium yellow onion, sliced thin

2 1/2 cups chicken broth

14 ounces unsweetened coconut milk

1 1/2 teaspoon curry powder

1 jalapeño, seeded, minced

3 chicken breasts, cut into bite sized chunks

2 tablespoons fresh lime juice

1 small red bell pepper, sliced thin

1/2 cup chopped green onion

1/2 cup chopped fresh cilantro, plus extra for garnish

1/2 cup shredded coconut

2 cups freshly cooked jasmine rice (*we used a brown jasmine)

Directions:

Heat the olive oil in a medium sized soup pot over medium-high heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
Return the chicken to the pot with the onions. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper, green onion, and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
Spoon rice into 4 bowls and top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Notes from Janna Patterson of Eats and Beats:

 The leftovers are very good, so I always double the recipe. Also, this is one of those recipes where you can cut back on the meat if you're trying to limit your consumption for environmental, financial, ethical, or any other reasons. When I double the recipe I still only use 3 chicken breasts and it's still incredibly delicious! (*I followed Janna's suggestion to double and do just 3 chicken breasts. Next time, I plan on doubling again but probably using 4 breasts, as I like the dish a bit meatier).

Sweet Potato Black Bean Enchiladas- Courtesy of Weelicious

There has been a lot on my plate of late (haha, I'm a poet and I didn't know it), and as it always seems with my life, when I pick up a new ball, I inevitably have to drop another. I appears that I'm not a great juggler (and, frankly, I don't care for juggling) so I make choices and set priorities, and in this case, it meant my cooking blog had to take a backseat for a bit.

While I've been preoccupied with other things, all have been good and positive, the most exciting of which is that I have decided to get certified as a personal trainer and am currently working toward that goal. I hope to be certified within the next few months, at which point, I plan on starting up a little business (including another blog, which I have already started working on) focusing on helping people work toward their health goals in a holistic way (including work on mental, physical, and spiritual dimensions of health).

My own journey has taught me so much, and while I certainly have far, far more to learn and lots of room to grow, I have found tremendous pride, joy and satisfaction in focusing on my well-being in a holistic, healthy, and balanced way (something I struggled with almost my entire life). With my social work/therapist background and my newly-gained knowledge and experience, I hope to be able to offer at least a little that is worthwhile to other people seeking to improve their overall well-being. For me, seeking health in a holistic way has involved a complete shift of paradigm, and as I've made that shift, it's been life-changing for the better, transforming my feelings about my body and myself in miraculous and wonderful ways. I can't wait to share my enthusiasm for and knowledge of the journey toward better health with others!

As I work on some of my personal goals, I still intend on posting recipes here, as I do still cook and eat :), though posts may be a little less frequent. I'm going to see how things go, and I'll adjust the frequency as needed. I hope you will bear with me as I figure things out!

In the meantime, I do have a couple new recipes worth posting, and tonight I had a few extra minutes to post. So, here I am!

Tonight's dinner recipe comes courtesy of Weelicious.com, as a number of my favorite recipes do. This was my first attempt at it, and while it took some time to make (a lot of the time was inactive cooking time), it was still super easy and it came out really, really well. I will ABSOLUTELY be putting this recipe into my regular rotation. It got the baby, preschooler, and husband stamps of approval, and I thoroughly enjoyed it, also. There are a few tweaks I'll make next time (I've noted them in the recipe), but it really doesn't require many changes.

Sweet Potato Black Bean Enchiladas- Courtesy of Weelicious

Serves: 6

Cook time: 1 hr 30 minutes

Ingredients:
2 large sweet potatoes (about 2 cups mashed)
1/2 teaspoon garlic powder
1 teaspoon onion powder (you could add a little extra)
1/2 teaspoon ground cumin (I plan on adding a little extra of this next time, too)
1/2 teaspoon kosher salt
1 15-ounce can black beans, drained and rinsed
1 1/2 cups shredded mexican blend cheese (I used the reduced fat kind)
12-ounces enchilada sauce (a little extra would be better, in my opinion)
6 large tortillas, or 12 small tortillas (I used 6 of Joseph's Flax, Oat Bran, and Whole Wheat tortillas)
***I would add shredded lettuce, sliced black olives, and a dollop of Greek yogurt (or sour cream, if you prefer) for a topping when serving

Preparation:
1. Preheat the oven to 400F. 
2. Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350F. 
3. Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl. 
4. To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine. 
5. Pour half of the enchilada sauce into a 9x11 baking dish. 
6. Place about 1/2 cup mixture into the middle of each tortilla and roll up. 
7. Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top. 
8. Cover with foil and bake for 15 minutes. 
9. Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Note: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.

Original recipe here: http://weelicious.com/2014/06/08/sweet-potato-black-bean-enchiladas-recipe/

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe- Courtesy of Cookin Canuck

This healthy, hearty stew comes courtesy of Cookin Canuck (original recipe here: http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/)

It is great for a Fall or Winter day, as it is warm, comforting, and filling. Though it feels like comfort food, eating it involves much less guilt as each serving is just 329 calories, and it packs in some great nutrition with the quinoa and butternut squash. The kalamata olives are a great addition and give the stew's flavor an interesting twist. I did feel like I wanted a little something more flavor-wise, though... Some more sweetness? Some red wine, perhaps? I'm not totally sure. I did like this recipe, though, and would probably make it again, though not likely on a regular basis (it took more cooking time than I prefer on a weeknight). It would definitely make a good make ahead meal, though it would most likely require the addition of a little extra broth upon serving. This recipe is certainly worth trying, and I'd recommend it. If you do try it and modify, let me know what worked for you or what didn't! 

Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g
 
Ingredients: 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces 3 1/2 cups chicken broth 1 1/2 lb. boneless, skinless chicken thighs 1 tbsp olive oil 1 medium yellow onion, finely chopped 1/2 tsp kosher salt 4 cloves garlic, minced 1 1/2 tsp dried oregano 1 can (14 oz) petite diced tomatoes 2/3 cup uncooked quinoa 3/4 cup pitted and quartered kalamata olives Freshly ground black pepper, to taste 1/4 cup minced fresh flat-leaf parsley
 
Instructions:
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
 
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
 
8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
 
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
 
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
 
11. Shred the chicken with your fingers or a fork.
 
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
 
13. Stir in parsley and serve.

Baked Artichoke Chicken- Courtesy of Staceysnacksonline.com

Tonight's recipe comes from staceysnacksonline.com. It's adapted from Donna Giblin's recipe, which won first prize on ABC's show The Chew. 
(Donnna's original recipe here: http://abc.go.com/shows/the-chew/recipes/artichoke-chicken-donna-giblin)

While it takes an hour for this meal to bake, the prep is SO quick and easy and the result is so satisfying, it really makes a perfect, family-friendly meal, wait and all. It even got my toddler's stamp of approval, which is really saying something (when the chicken started baking, she said, "Ooooh! Mommy! I smell something really good." She was pleased when I told her it was her dinner). 

This is definitely one I'll be making again and would recommend to friends. It would go nicely with a side salad and/or your favorite rice (I didn't get my act together enough to make a side- grumpy, whining, screaming, and crying children kept me from it. Oh, well. There's always next time).

I used red wine for my first time making this, though I'd be interested to try this recipe with white and see whether I like that better. I'd also love to experiment with different kinds of mustard (I used brown, as instructed, but Stacey used French tarragon mustard, which sounds amazing). There's a lot of fun you could have tweaking this recipe, which is good for keeping things interesting.

Baked Artichoke Chicken:
 

4 lbs. chicken legs and thighs, w/ skin (I used just thighs)  
1 cup artichoke hearts, halved (I used canned)  
1 medium onion, cut into pieces same size as the artichokes  
1 pound white button mushrooms (halved or quartered)  
2 tablespoons brown mustard 
2-3 cloves garlic, minced  
1/4 cup olive oil  
1/4 cup red wine vinegar  
1/4 cup red or white wine (you could also sub in chicken stock)  
1/4 teaspoon dried basil  
1/4 teaspoon dried thyme  
1/4 teaspoon dried tarragon  
1 bay leaf  
kosher salt and pepper (to taste)

1. Preheat oven to 350F-375F, depending if you like crispy skin or not (I like crispy and did 375).
2. Place artichokes, onions and mushrooms on the bottom of a large oven-safe pan or baking dish.  
3. Place chicken pieces on top of the vegetables.  
4. Mix the mustard with the rest of the ingredients and pour over chicken. 
5. Season w/ kosher salt & pepper. 
6. Bake about 1 hour, basting the pieces once or twice.  
Voila! Eat up!

Ribolitta- Courtesy of Janna Patterson of Eats and Beats

Holy, Hannah! This recipe was DELICIOUS!!! Even my toddler, who eats like a little bird no matter what I make, ate a big bowl and then asked for and ate seconds! I will absolutely, positively be making this again. Today was a hot day, so hot soup probably wasn't really a weather-appropriate choice, but I DON'T CARE! It was totally worth it. And come Fall and Winter, I'll be making this regularly. It would be perfection on a cold, crisp day.

This recipe comes courtesy of my best friend, Janna Patterson (as many of my favorite recipes do), and tonight was my first time attempting it (original recipe here: http://www.jannapatterson.com/2011/12/menu-ribollita-and-pizzas-with.html). I've actually wanted to make it for a while but just hadn't gotten around to it. I didn't have all the ingredients and had to do a couple substitutions, but it still came out so great that I didn't notice anything lacking. The recipe calls for 4 oz of pancetta, which I didn't feel like hunting down (our local stores don't have it), so I used 4 oz of thick cut bacon instead, which infused the soup with incredible flavor. I'm also currently avoiding white flour, so I substituted good whole wheat bread for the sourdough (which I don't doubt would also be good). New recipes often take me longer to cook than ones I've done before. This one was no exception. I did all the prep work this morning, though, so when the dinner hour rolled around, I didn't have to be in the kitchen quite so long (and risk incurring the wrath of my children).

Please do yourself a favor and make this soup. Mmmmmmmmmmmmm!

Ribolitta
Serves 8
Total Time: 35-45 min (I took more time than this with the prep)

Ingredients
1/4 cup extra-virgin olive oil
4 ounces pancetta (I used thick cut bacon)
2 medium yellow onions, chopped
5 large cloves of garlic, minced
3 large carrots, peeled and chopped
4 ribs celery, chopped
1 dried bay leaf
Kosher salt and freshly ground black pepper
3 15-ounce cans white beans, such as cannellini, Great Northern, or navy beans, drained and rinsed (my bestie usse a combo of G.N. and navy. I used cannellini)
8 cups chicken stock or broth
1 15-ounce can diced tomatoes, drained
3 tablespoons tomato paste
4 cups day-old sourdough bread cubes, without crusts (I used good whole wheat bread)
freshly grated Parmesan, for serving (I skipped the cheese since I'm avoiding dairy other than Greek yogurt at the moment- I didn't miss it at all)

Directions
1. Heat oil in a large stockpot over medium-medium low heat.
2. Add the pancetta and onions and cook, stirring occasionally, for about 7-10 minutes, or until the onions are translucent.
3. Add the garlic, carrots, celery, and bayleaf, and season with salt and pepper. Cook for another 5-7 minutes, stirring occasionally.
4. Add beans, broth, tomatoes, and tomato paste, stir, cover, and bring to a boil over medium heat.
5. Remove lid and stir in bread. Let it simmer for about 10-20 minutes, allowing the bread to break down and soup to thicken. (It's meant to be a thick soup, but you can adjust the thickness to your liking, adding more bread or broth as desired.)
6. Season to taste.
7. Dish into bowls and top with Parmesan.

Vegetarian Panang Curry- Courtesy of Pri at Recipris.com

Made a new recipe tonight. It was delicious and very easy. The prep took a fair amount of time, but cooking time was very fast. I recommend getting everything completely ready before starting to cook this particular dish because things do cook so quickly that there’s really no time between steps to be chopping or prepping anything. There were a few ingredients that I didn’t have on hand, so I had to improvise a bit, but the result was not disappointing. It was spicier than I generally like, however, and I’m certain that next time I cook this, I’ll cut back on the curry paste by at least half (I like a kick but not much more spice than that). I loved how full of veggies this dish was, and I love pretty much anything curried that I’ve ever eaten, so I definitely will be making this again. We served this over brown rice (that helped me tolerate the spiciness better, and it gave the dish some more bulk).

Vegetarian Panang Curry- Courtesy of Pri at Recipris.com-

Serves: 4-6

Ingredients:
2 tbsp. oil (I used coconut oil)
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (I didn’t have this, so I had to improvise by using red curry paste with a little peanut butter thrown in- I will likely cut this in half next time)
2 cans coconut milk (13.5 oz. each) *Trader Joe’s carries light coconut milk with has 50% less fat than regular coconut milk
1 tbsp. palm sugar or brown sugar (I used Truvia as a sugar substitute)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews, crushed
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves (I used regular basil and I chopped it)
4 oz. cubed extra firm tofu
5 broccoli florets, chopped
1 cup red bellpepper, chopped
10 snap peas, ends cut off

Directions:
In a seasoned wok, heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Stir in curry paste.
Whisk in coconut milk, sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
Top with crushed cashews and garnish with Thai basil leaves.

Green Chickpea & Chicken Curry with Swiss Chard- Courtesy of The Crepes of Wrath (originally posted August 24, 2014)

Tonight’s dinner was a new recipe, a rich, coconut-based green curry made with chicken, chickpeas, and Swiss chard. It was extremely satisfying and a definite repeater. I ate mine alone, but my husband and toddler ate theirs over rice. It has a slight kick to it, but not so much that my toddler refused it (though I wouldn’t say she was 100% cooperative, either…). Recipe below.
Green Chickpea & Chicken Curry with Swiss Chard

Author: The Crepes of Wrath

Prep time:  15 mins
Cook time:  1 hour
Total time:  1 hour 15 mins

Serves: 6
 
Ingredients
2 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Instructions:
Heat your olive oil in a large, heavy bottomed pot.
Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes.
Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water.
Stir to combine, then bring to a boil.
Add in the additional cup of water.
Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
After simmering, add in the trimmed and sliced Swiss chard (***When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook).
Simmer for an additional 10-15 minutes.
Taste and adjust seasonings as desired.
Serve alone, with rice, some naan, or pita bread.

*original post at: http://www.thecrepesofwrath.com/2014/02/14/green-chickpea-chicken-coconut-curry/#sthash.PACxMv8v.dpuf

Return to the Land of the Living and Spicy Lentil and Sausage Soup- Courtesy of Eats and Beats (originally posted August 21, 2014)

As I’m sure those of you who follow this blog have noticed, it’s been a while since I’ve posted anything. I’ve told only a handful of people, but it’s been some time since I’ve been quietly battling depression, with the last few months being particularly serious and difficult. While I feel like I’m not yet out of the woods, I have returned to the land of the living, and I’m just beginning to be able to re-engage in more activities than just what it takes to survive. Needless to say, this blog took a backseat to my getting better. But I’m finally feeling ready to write again, though I’m not yet sure how much or how often. Time will tell.

To those who have shown me kindness and support over these challenging months, thank you. To those who may be quietly suffering themselves, you are not alone, and with help, it can get better. Hold on to hope and reach out to those you trust. They can be your anchor as you re-discover your moorings and get the help you need.

As part of my pursuit of better mental and emotional health, I’ve changed a number of things, including my diet, which is still kind of “under construction.” For the moment, I’m focusing on eating proteins, good fats, fruits, veggies, and whole grains. I’ve cut out white flour, dairy (except Greek yogurt), and sugar (with the exception of naturally occurring sugars in fruit and the occasional use of honey or agave nectar). The posts I make will reflect these changes, which, frankly, are difficult for me but which I feel confident will help me in my goal of feeling better overall. I don’t plan on avoiding white flour, dairy, or sugar like the plague for the rest of my life, but for the foreseeable future, it’s how I need to approach my eating. Please bear with me through the process as I experiment with lots of new recipes (some of which will undoubtedly be good and some which may end up being duds). And please share any good recipes you may have! I welcome any suggestions.
Tonight’s dinner is brought to you by my best friend, Janna Patterson of Eats and Beats. (original post here: http://www.jannapatterson.com/2014/04/spicy-sausage-lentil-soup.html)

This soup is fabulous. It is hearty, flavorful, and with just the right amount of kick. She made it for me recently when I went to visit her and tonight I tried my hand at making it myself. It turned out great and I’m sure it’ll taste even better tomorrow. It’s definitely a recipe that takes a little longer than I normally spend cooking (prep time especially), but it is so good, it produces quite a bit, and it can be doubled easily, so I think it’s worth the time. I highly recommend this recipe, particularly as we head into Fall, which is the perfect time for a warm, comforting soup like this one.

Spicy Lentil & Sausage Soup
by Janna Patterson, Eats and Beats

Serves 6-8
Active Prep and Cook Time: approx. 35 minutes
Inactive Cook Time: 1 hour

Ingredients
1 lb hot Italian sausage
1 teaspoon fennel seeds
4 ounces diced pancetta (not sliced)
2-3 Tablespoons olive oil
2-3 cloves of garlic, minced
1 large sweet onion, diced
1 stalk of celery, chopped
2 large carrots, chopped
1 small zucchini, diced
6 cups quality chicken broth
 2 141/2 oz cans petite diced tomatoes, plus half the juice
2 cups dry green lentils (Red won’t work.)
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmesiano Regiano cheese, freshly grated for serving (optional- I left this out)

Directions
1. With the tip of a very sharp knife or a pair of kitchen scissors, cut an incision lengthwise down the entire length of each sausage casing (the intestinal casings, not the packaging the sausages came in,) and remove the meat of the sausage into a medium bowl. Get rid of the casings.
2. Preheat a large pot on the stove over medium-medium high heat, adjusting based on the strength of your particular stove.
3. Using a mortar and pestle or the end of a rolling pin and a clean hard surface, grind the fennel seeds. They don’t have to be completely pulverized; leaving some of the fennel seeds whole is fine. With clean hands, gently massage the ground fennel seeds into the sausage meat until fairly evenly distributed.
4. Transfer the uncooked sausage meat into the preheated pot and allow it to brown as you break up the meat with a spatula, the way you would with ground beef. Drain off the fat and remove the sausage to another dish for now.
5. In the same pot, cook the pancetta. Turn down the heat a bit if needed so it won’t burn. Drain off the fat and add the pancetta to the sausage for now.
6. With the pot on medium-medium/low heat, add the olive oil and the next five ingredients and cook until the onions are translucent.
7. Add chicken broth and bring to a boil over medium-medium/high heat. Stir in tomatoes, lentils, sausage and pancetta. Cover the pot, turn down to low, and allow to simmer for 1 hour.

2 Ingredient Pineapple Whip (originally posted June 23, 2014)

This looks like the perfect Summer treat!
http://hip2save.com/2014/05/22/2-ingredient-pineapple-whip-dairy-free/

New Recipe Experiment: Breaded Chicken Cutlets- Courtesy of the Food Network (originally posted June 19, 2014)

I confess that I’ve never made breaded chicken before. Hubs has always been the one to make it in our house, so this was my first time. I picked this recipe off of the Food Network website because it looked pretty easy and had great reviews. Both my husband and I weren’t sure it would turn out (we didn’t think the chicken would cook through properly), but we were both wrong. These breaded cutlets came out 100% perfectly cooked. They were moist and flavorful.

For many of the Food Network reviewers, the flavor of the cutlets was enough, but I wanted a little something more (I think cutlets on their own are kinda boring and my husband agrees), so my husband used his favorite BBQ sauce for dipping, and I used leftover creamy tomatillo dressing from my Cafe Rio night (see recipe here: http://talesofareluctantcook.blogspot.com/2014/08/cafe-rio-night-originally-posted-june-6.html).

These cutlets are definitely a great vehicle for your favorite sauce, and they would also be great as an addition to salad. Since I had leftovers from making these, I even used some tonight to make chicken wraps (with spring greens, melted cheese, chopped, fresh tomatoes, dressing, and some handmade tortillas from Trader Joe’s).

The total cook time is a little longer than I’m usually willing to do on a weeknight, but I cut out a lot of that time by using Panko breadcrumbs, which made the breading extra crispy (I still mixed in the thyme and lemon zest to the pre-made breadcrumbs).

Breaded Chicken Cutlets: Courtesy of the Food Network

Total Time:1 hr 5 min (if you use pre-made breadcrumbs, this total time is much less)

Prep: 25 min (also less if using pre-made breadcrumbs)

Cook: 40 min

Yield: 4 servings

Level: Easy

Ingredients:
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)

Directions:
Preheat the oven to 350 degrees F.
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.)
Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness.
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes.
Pat the chicken dry and season both sides with salt and pepper.
Dip each breast into the flour, then shake off the excess.
Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil.
Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts.
Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.

***Notes: I would recommend cutting the breasts in half if they’re extra large (mine were), so they aren’t so thick before you pound them out.

New Recipe: Fettuccine with Creamy Red Pepper-Feta Sauce (originally posted June 13, 2014)

I needed to make something quick and easy tonight, but I was in the mood to try something new. Luckily, I had the ingredients on hand for a recipe I’ve wanted to try for a few weeks, and it did not disappoint. It was creamy and comforting (without the guilt accompanying the use of actual cream) and, while it doesn’t matter much to the people in my house, it was also very aesthetically-pleasing. Although it didn’t knock my socks off, it definitely was good, and it gets a 4 out of 5 fork salute from me. I will, for sure, be making this again. It is perfect for a quick, healthy, throw-together meal on a busy night or a night where I’m feeling less motivated than usual.

Fettuccine with Creamy Red Pepper-Feta Sauce- Courtesy of Ellie Krieger : Food Network

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Directions:
1. Heat the oil in a heavy skillet over medium-high heat.
2. Saute onion and garlic until soft, about 10 minutes.
3. Add roasted peppers and saute until heated through.
4. Remove from heat and let cool slightly.
5. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta.
6. Process until combined and smooth, about 30 seconds.
7. Cook pasta according to package directions.
8. Drain, reserving 1/2 cup pasta water.
9. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta.
10. Season with salt and pepper, to taste.
11. Divide among pasta bowls.
12. Sprinkle with parsley and remaining feta cheese.

Cafe Rio Night (originally posted June 6, 2014)

For those of you lucky enough to know about Cafe Rio, this will probably be one of my more exciting posts, as last night’s dinner was inspired by the miraculous deliciousness that is Cafe Rio’s cuisine.

Cafe Rio and I have had a long and complicated love affair. I discovered Cafe Rio in college, only to fall madly in love, knowing our relationship could not last. In anticipation of my leaving the West and returning East following graduation, I spent my last year of college eating there at least 3 times a week (and savoring every, last bite). Oh, how I miss Cafe Rio! Oh, how I long for their amazing salads and drool-worthy horchata! Whenever I get within striking distance of a Cafe Rio, I hit it up like it’s my only purpose in life. But, alas, there is still no Cafe Rio near home. There are TWO!!! near my best friend, however, so you bet your sweet bippy I make more than one pilgrimage each time I visit her (which is not often enough). Sigh.

Anyway. While my version of their food doesn’t perfectly measure up to their amazingness , it does adequately fills the aching hole left in my heart (and stomach) while I pine away for what I cannot have.

I’ve combined a number of recipes from different sources to create a Cafe Rio-type dinner, like the one we ate last night, and while it isn’t quite the same, it is remarkably satisfying. And for those of you who have never had Cafe Rio food, you’ll probably just enjoy every bite, minus the emotional-complication ;)

CREAMY TOMATILLO DRESSING:
Blend together-
1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
1 cup mayonnaise ( or ½ yogurt and ½ mayo, does not work with all yogurt)
1 cup buttermilk (or 1 cup milk, plus 1 Tablespoon lemon juice. Combine just before use or it will curdle)
2 tomatillos, remove husk
Diced 1/2 bunch of fresh cilantro, stems removed
1 clove garlic 
Juice of 1 lime 
1 jalapeño, seeded

GREEN CHILI LIME RICE: (I usually double this recipe)
3 C water
3 chicken bouillon cubes
2 tsp. minced garlic
1/4 bunch chopped cilantro
1/2 tsp. cumin
1/2 can green chilies
1/3 tsp. salt
1/2 Tbsp. butter
1/4 medium onion, chopped
1.5 C rice, uncooked
juice from 1-2 limes

Directions: Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.

ZESTY SHREDDED CHICKEN: (I had a recipe I used to use but recently discovered a better one from a friend. Thanks, Lindsay!)
Ingredients:
3 lbs. chicken breast (boneless, skinless)
2 cups zesty Italian dressing (I ended up using Trader’s Joe’s Tuscan Italian Dressing last night, and it was really good!)
2 T ground cumin
2 T chili powder
2 T garlic powder
Instructions:
Place all ingredients in the crockpot. Cook on low for 7-8 hours or high 3-4 hours. Shred and serve.

GARLICKY BLACK BEANS: (Thanks for this one, too, Lindsay!)

1 can black beans

1 T dried onion

1 T minced garlic

Put all on stove in pot on high for first 5 min or so, and then turn down and simmer for 30-45 min. If you’re in a hurry, you can do less (I did only 10 minutes last night), but longer does taste better.

WHEN ALL OF THE ABOVE IS READY:
Combine with any of the following elements:
Guacamole (I like Trader Joe’s Greek Yogurt based Guac- it is so delicious, with fewer calories and grams of fat)
Crushed corn chips
Shredded cheese
Fresh cilantro
Fresh chunks of tomato or salsa
Fresh tortillas
Fresh, chopped lettuce
Slices of lime

The Best Kale Salad You'll Ever Eat- Courtesy of Leslie Graff (originally posted June 2, 2014)

This last weekend, I had the incredible privilege of attending a painting workshop led by the phenomenal Caitlin Connolly (check her work out here: http://caitlinconnolly.com/)

In addition to learning a TON, I also got to enjoy great food and great company. Aside from the art-making, one of the highlights of the conference was trying a remarkably delicious kale salad, created by another talented artist, Leslie Graff (check her stuff out here: http://www.lesliegraff.com/)
I do enjoy kale, but because of its sometimes bitter taste, I tend not to go heavy on it in salads. I might throw it in with other greens, but I have never thought to make it the main ingredient. Until I ate Leslie’s delicious concoction.

This salad is JAM-PACKED with nutrients, but it is so tasty, you won’t want to stop packing it into your mouth! I didn’t, anyway :)The vinagrette is the key. It is a wonderful combination of sweet and tangy, and the fresh lemon juice and lemon zest make it one of the most refreshing tasting recipes I’ve had in a while.

Please enjoy:

Leslie Graff’s Kale Salad-
(ad lib amounts of ingredients, as desired)

Ingredients:
chopped kale
pine nuts
craisins
bacon
parmesan cheese
chopped apple

purple onion

Dressing (THIS WAS THE KEY!):
(Serves 7-8)
juice of one lemon
lemon zest (less than half of lemon)
1 T red wine vinegar
2 t honey
3 T white sugar
2 T olive oil
1/2 t salt

Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com (originally posted May 23, 2014)

That tonight’s meal turned out well was no small miracle. Between trying to prepare for a trip to the Cape, a toddler demanding attention, and a surprise blow out from Babycakes, cooking a new recipe was a challenge. Luckily, this was a fairly straightforward and easy recipe to follow and interruptions occurred at less critical times than they otherwise could have.

 

One of the best things about a frittata is that there’s an almost endless list of things you can throw into it, but the wild mushrooms, combined with the eggs and cheese in this recipe are especially yummy. To add more texture, flavor, and substance, the recipe also calls for green onions, peas, potatoes, and fresh thyme. This was a total hit with everyone in our family and a definite repeater.

Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com

Serves: 2 (I think it actually makes enough for 3-4)

Ingredients:

• 6 large eggs (I added one extra to make 7)
• 2 tbsp milk or water (I used whole milk)
• Salt and freshly ground black pepper (we also seasoned the final product with Trade Joe’s Chili and Garlic Smoked Sea Salt- it added a nice flavor)
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 tbsp unsalted butter
• 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
• 4 green onions, white and tender green parts, thinly sliced (I added an extra to make 5)
• 10 oz/280 g mixed wild mushrooms, such as cremini, shiitake, and oyster, brushed clean and sliced (we used just shiitake, because that was what was available at the store, and I didn’t want to go on a mushroom hunt)
• 1 garlic clove, minced
• 1 tsp minced fresh thyme
• 1/2 cup/70 g frozen peas, thawed
• 1/2 cup/55 g shredded Cheddar cheese (I added extra, because of course)

Directions:

1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it’s done.
5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

Mom's Blueberry Crisp (originally posted May 19, 2014)

There are a few dishes I make that are comfort food for me partly because they hearken back to my childhood and my mom’s cooking, which wasn’t always 100% healthy but was always 100% delicious. One of my favorites of these dishes is my mom’s blueberry crisp, which I had the chance to make just recently. It’s incredibly easy to put together and perfect for a gathering of friends or family. With summer and blueberry season not too far away, this is a great recipe to have on hand. Hope you enjoy it as much as I do!

Mom’s Blueberry Crisp-

Serves 6-8

Ingredients:
2 C flour
1.5 C sugar
2 t baking powder
2 eggs
2 quarts blueberries, rinsed and dried
1/2 C melted butter
2 t cinnamon sugar

Directions:
With a fork, mix flour, sugar, baking powder, eggs, and melted butter until thoroughly mixed- will be crumbly and lumpy.
Place the blueberries in a greased baking dish (9x13) and drop topping mix in small lumps over blueberries.
Sprinkle with cinnamon sugar mix.
Bake at 375 for 30 minutes or until topping is lightly browned and baked through. Top with high quality vanilla ice cream or homemade whipped cream.

No Bake Dark Chocolate Granola Bites- Courtesy of Mel’s Kitchen Cafe (originally posted May 16, 2014)

I found this tasty, little recipe just recently and was delighted by how easy it was. Less guilt-inducing than brownies or cake, these no-bake granola bites are loaded with chocolate but are also full of healthy ingredients, too (oats and almonds, for instance). They make a perfect snack or treat for both adults and kids. And the recipe can easily be doubled or tripled, as extras will keep in the fridge for a couple weeks.

For a chocolate-free, healthier version of this snack, check out this link from Mel’s Kitchen Cafe:
http://www.melskitchencafe.com/no-bake-healthy-granola-bites/

No Bake Dark Chocolate Granola Bites- Courtesy of Mel’s Kitchen Cafe

Serving Size: Makes 2-3 dozen granola bites

NOTES: If using whole almonds, be sure they are chopped into fairly small pieces. If the almonds bits are too big, the granola mixture is harder to form into balls that stick together. If you use regular old-fashioned oats, try pulsing them in a blender or food processor very lightly so they break down just a bit. If you aren’t familiar with cacao nibs, they are essentially raw pieces of chocolate that haven’t been ground and sweetened yet (they are slightly bitter like cocoa powder). They add a nice depth of flavor and crunchy texture but really are optional.

Ingredients:

• 2 cups quick oats
• 1/8 teaspoon salt
• 1/2 cup shredded coconut, sweetened or unsweetened
• 1 cup sliced or chopped almonds
• 3 tablespoons cacao nibs (optional)
• 1/2 cup honey
• 1/4 cup extra-virgin coconut oil
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup natural unsweetened or Dutch-process cocoa powder
• 1/2 cup semisweet or bittersweet chocolate chips

Directions:

1. In a large mixing bowl, stir together the oats and salt.
2. In a 10 or 12-inch skillet over medium heat, add the coconut, almonds and cacao nibs, if using. Toast the ingredients, stirring often to prevent burning, for 5-6 minutes until the aroma is nutty and the coconut and nuts are turning slightly golden. Toss the mixture with the oats.
3. In a medium saucepan, combine the honey, coconut oil, peanut butter, vanilla, cocoa powder and chocolate chips. Heat the mixture over medium heat, stirring constantly, until the mixture is melted and smooth.
4. Pour the chocolate mixture over the dry ingredients and stir until well combined.
5. Using a cookie scoop or two spoons, scoop the mixture into tablespoon-sized mounds onto a parchment-lined baking sheet. Let the little mounds sit for 10 minutes or so until they have cooled and are less sticky.
6. Roll the mounds into balls using firm pressure with the palms of your hands.
7. Refrigerate the granola bites for 1-2 hours to set up. They can be refrigerated in an airtight container for up to 2 weeks (or freeze for several months). They taste great out of the refrigerator but are even better if left to sit at room temperature for just a few minutes before eating.

The Verdict: Balsamic-Roasted Kabocha Squash- Courtesy of Healthy in a Hurry (originally posted May 14, 2014)

I meant to make this a few weeks ago and FINALLY got around to it the other night, as we were throwing together a last-minute meal.

This recipe comes courtesy of Healthy in a Hurry and was quite easy and quite good. We didn’t do everything exactly as written in the recipe, but it still came out delicious and was healthy to boot!
This recipe proves there’s no need to slather squash with butter, sugar, or maple syrup (though, admittedly, that is quite yummy in the tummy). Roasting brings out the sweetness, and balsamic vinegar adds a nice, complementary tang.

Ingredients:
1 Kabocha Squash, about 2.5 lbs (we substituted an Acorn Squash because I didn’t want to go store hopping to find a Kabocha)
Olive Oil, 2 T
Sea Salt, 1/4 t
Freshly Ground Pepper
Balsamic Vinegar, 2 T

Directions:
Preheat oven to 400 degrees.
Using a large chef’s knife, cut squash in half lengthwise. Scoop out seeds and slice flesh crosswise into wedges 1/2-3/4 in thick. Trim peel from each wedge (we actually like the peel in our house, so we kept it).
Put squash on baking pan, drizzle with evoo, and toss to coat. Arrange in single layer. Sprinkle with salt and a few grindings of pepper. Roast until tender when pierced, stirring twice to brown squash evenly, 15-18 minutes.
Drizzle squash with vinegar, return to oven, and continue roasting until vinegar has evaporated, about 3 minutes longer. Let cool slightly, then serve right away.

New Recipe: Quinoa Citrus Mango Avocado Black Bean Salad, Courtesy of Jeanetteshealthyliving.com (originally posted May 4, 2014)

There are a handful of foods that I really don’t like but that I feel like I should. Grapefruit is one of them. Its bitter aftertaste really, really, really turns me off. However, probably because it’s so healthy, I keep trying it, hoping one of these days I’ll actually enjoy eating it. I love the scent, and I even love things like grapefruit flavored lip-balms. But the real thing has never been something I’ve enjoyed.
In yet another attempt to like this fruit, I tried this recipe, which includes grapefruit as an ingredient but doesn’t feature it. And I am VERY HAPPY to report that this recipe was a definite winner! I can’t believe I’m saying this, but I even enjoyed the grapefruit part of it (miracles can happen, people).
Like the other quinoa recipes I’ve posted, this one could make a delicious side, lunch, or light dinner. Not only do the citrus flavors make it refreshing and the avocado makes it creamy, it’s also a very aesthetically-pleasing dish and is packed full of protein from the quinoa and beans.

This recipe comes courtesy of Jeanetteshealthyliving.com, and I HIGHLY recommend making this if you like quinoa and are craving something light, fresh, healthy, and cool. It’s definitely going into my regular rotation and I can tell it’s going to be a new favorite.

Quinoa Citrus Mango Avocado Black Bean Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6

(Jeanette says a red bell pepper would be a nice addition too, though I skipped it)

Ingredients:

• 2 cups quinoa, cooked
• 1 1/2 cups cooked black beans (I just used a 15 oz can)
• 1 fresh mango, flesh cut into cubes
• 1 avocado, flesh cut into cubes (I used 2)
• 1 grapefruit, segmented and cut up
• 2 oranges, segmented and cut up
• Juice of 1/2 a lemon (I used the juice of a full lemon)
• 1 scallion, minced (I used 2)
• a few drizzles of extra virgin olive oil (I added extra)
• 1 tablespoon raw honey (I doubled this)
• Sea salt, to taste

Directions:

1. Toss all ingredients together and serve.

3-Minute Couscous (originally posted April 30, 2014)

If you’re crunched for time, this is great!
http://www.splendidtable.org/recipes/three-minute-couscous

Healthy Eating Apps (originally posted April 30, 2014)

When technology meets healthy eating, it can be a beautiful thing.
http://www.cnn.com/2014/04/30/health/healthy-eating-apps/index.html?hpt=he_c1