Classic Hash Browns

September 21, 2014

My favorite diner food has got to be the hash brown. The long wait at the diner on Saturday and Sunday mornings are usually worth it to get some crispy-browned hash browns. But why wait when you can make them at home! A food processor makes this recipe a breeze, but if you feel like getting in a morning workout, feel free to use a box grater to shred the potatoes. Be sure to shred the potatoes right before cooking so they don’t turn brown.

Classic Hash Browns

Yield: 4 servings

Ingredients

1 pound russet potatoes, peeled and shredded
1/4 teaspoon table salt
Pepper
1 tablespoon unsalted butter

Instructions

Wrap the shredded potatoes in a kitchen towel squeeze to release any excess moisture. Toss the potatoes with 1/4 teaspoon salt and pepper and set aside.
Melt 1/2 tablespoon butter in a 10-inch nonstick skillet over medium-high heat until it begins to brown, swirling to coat the skillet. Scatter the potatoes evenly over the skillet and press to flatten. Reduce the heat to medium and cook until dark golden brown and crisp, about 7 to 8 minutes.
Slide hash browns onto a large plate. Add the remaining 1/2 tablespoon butter to the skillet and melt, swirling to coat the pan. Invert the hash browns onto a second plate and slide, browned side up, back into the skillet. Continue to cook over medium heat until the bottom is dark golden brown and crisp, about 5 to 6 minutes.
Fold the hash brown cake in half and cook for about 1 minute longer. Slide onto a serving platter or a cutting board and cut into wedges and serve immediately.

Nutrition Information:

Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 147mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 3g

Adapted from Cooks Illustrated

Simple Shrimp Scampi

September 15, 2014

Shrimp scampi. Honestly I’ve never been a fan of the stuff. The shrimp scampi I’ve had at some chain restaurants was just overcooked shrimp swimming in oil and butter. Yuck! Nothing special right? But I thought if made the right way, it could be pretty good. So there I went searching my cookbook collection for something shrimp scampi like. And what did I find? Simple Shrimp Scampi, one that’s not drowning in butter and oil and where you can actually taste the flavor of the shrimp.

Simple Shrimp Scampi

Yield: 4

Ingredients

2 tablespoons olive oil
2 pounds extra large shrimp, peeled and deveined
3 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon dry vermouth or dry white wine
2 tablespoons minced fresh parsley
Pinch of cayenne pepper
Salt and pepper

Instructions

Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add 1 pound of shrimp and cook, stirring occasionally, until just opaque, about 1 minute and transfer to a medium-sized bowl. Repeat with the remaining 1 pound of shrimp, transferring shrimp to the bowl with the first batch.
Melt 1 tablespoon of butter in the now empty skillet over medium-low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off the heat and add the lemon juice and vermouth. Whisk in the remaining 2 tablespoons butter, add parsley and cayenne and season with salt and pepper. Return the shrimp and accumulated juices to the skillet. Toss to combine and serve immediately.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 5gCholesterol: 375mgSodium: 260mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 47g

Adapted from Cooks Illustrated

Classic Caesar Salad

September 10, 2014

I usually can’t pull myself away from ordering a Caesar salad at any restaurant I go to these days. They are all slightly different, in good ways and bad. But nothing I have had comes close to what I can make in my own home. At home my salad is never over dressed, I know exactly what’s in it and I am never disappointed. Feel free to substitute 1/4 cup of Egg Beaters for the egg yolks.

Classic Caesar Salad

Yield: 6

Ingredients

CROUTONS

2 garlic cloves, peeled
5 tablespoons extra-virgin olive oil
Ciabatta bread, 5 cups, cut into 3/4 inch cubes
1/4 cup water
1/4 teaspoon kosher salt
2 tablespoons Parmesan cheese, finely grated

SALAD

3 tablespoons fresh lemon juice
2 large egg yolks
6 anchovy fillets, rinsed, patted dry, minced and mashed into a paste
1/2 teaspoon Worcestershire sauce
5 tablespoons canola oil
2 tablespoons extra-virgin olive oil
3/4 cup shredded Parmesan cheese
Pepper
3 romaine lettuce hearts, cut into 3/4 inch pieces

Instructions

CROUTONS

Press the garlic through a garlic press or grate very fine on a rasp-style grater. Measure out 1/2 teaspoon of the garlic paste for the croutons, and 3/4 teaspoon garlic paste for dressing. You can toss out any remaining garlic paste. Combine 1 tablespoon oil and the 1/2 teaspoon garlic paste in a small bowl and set aside. Place bread cubes in a large bowl and sprinkle with water and salt. Toss and squeeze gently so that the bread absorbs the water. Place the remaining 4 tablespoons oil and soaked bread cubes in a 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
Remove the skillet from the heat and push croutons to the sides of the skillet to clear the center of the pan. Add the garlic mixture in the center of the pan and cook with the residual heat of the pan, about 10 seconds. Sprinkle with Parmesan and toss until the garlic and Parmesan are evenly distributed. Transfer croutons to a bowl and set aside.

SALAD

Whisk 3 tablespoons lemon juice and reserved 3/4 teaspoon garlic paste together in a large bowl. Let stand for 10 minutes.
Whisk in the egg yolks, anchovies and Worcestershire into the garlic mixture. While whisking constantly, drizzle canola oil and olive oil into the bowl in a slow, steady stream until fully blended. Add 1/2 cup Parmesan and pepper, and whisk until incorporated.
Add romaine to the dressing and toss to coat. Add the croutons and mix gently until evenly distributed. Serve immediately, passing remaining 1/4 cup Parmesan separately.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 727Total Fat: 38gSaturated Fat: 8gCholesterol: 77mgSodium: 602mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 8g

Adapted from Cook’s Illustrated Cookbook

Creamy Avocado Ranch Dressing

September 10, 2014

I remember years ago when I made the decision to start eating cleaner I started reading the ingredients lists of every packaged product I planned on buying. As I went to grab the “healthy” Italian dressing I always loved so much, and just out of curiosity (not thinking I was going to find anything bad) I turned the bottle around and saw a bunch of ingredients that were not very “clean”. I was pretty disappointed, but I discovered that making homemade salad dressings is affordable, easy, quick, and tastes so much better than the bottled stuff.
This dressing pairs great with iceberg or romaine lettuce. Toss in some grape tomatoes, thinly sliced onion and some real bacon bits and you have a meal.

Creamy Avocado Ranch Dressing

Yield: 1 1/2 cups

Ingredients

1 avocado, halved and pitted
1 tablespoon lime juice
1/2 teaspoon hot sauce
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon red onion, minced
1 tablespoon fresh cilantro, minced
1 garlic clove
1/2 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/4 teaspoon pepper

Instructions

Puree avocado, lime juice and hot sauce in a food processor until the avocado is broke down, about 30 seconds. Add the remaining ingredients and process until the dressing is completely smooth. (The dressing can be refrigerated for up to 1 week.)

Adapted from Cook’s Illustrated

Cornbread

September 7, 2014

My husband loves corn bread, I on the other hand don’t! Well, at least I thought I didn’t. When I was younger my mom would always make a box of corn bread with her chili. I never understood what was so good about that dry and flavorless cornbread she made but everyone else ate it so I thought I just don’t like cornbread. But knowing how much my husband loves this stuff I had to at least try a homemade version and who knows, maybe I would like it too. And I did! This recipe is nothing like my momma used to make!

Cornbread

Yield: 6

Ingredients

1 1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar
3/4 cup frozen corn, thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled

Instructions

Adjust your oven rack to the middle position and heat the oven to 400 degrees. Spray an 8-inch square baking dish with vegetable spray. Whisk the flour, cornmeal, baking powder, baking soda and salt in a medium-sized bowl until combined and set aside.
In a food processor or blender, process the brown sugar, corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
Using a rubber spatula, make a well in the center of the dry ingredients and pour the wet ingredients into the well. Begin folding the dry ingredients into the wet ingredients, giving the mixture only a few turns to barely combine. Add the melted butter and continue folding until the dry ingredients are just moistened. Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula.
Bake until the cornbread is a deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 25 to 35 minutes. Let cool on a wire rack for 10 minutes before serving.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 10gCholesterol: 104mgSodium: 572mgCarbohydrates: 43gFiber: 4gSugar: 12gProtein: 7g

Adapted from Cook’s Illustrated

Buttermilk Pancakes

September 6, 2014

These classic Buttermilk Pancakes are anything but boring. They have a slightly crispy crust, with a fluffy and tender center that's ready for a dousing of real maple syrup.

To be sure your pancakes aren't tough, gently mix the batter. Mixing encourages gluten to form which creates a tough pancake. Stir the batter briefly and don't smooth out the lumps. Letting the batter rest on the counter for about 10 minutes helps the gluten relax, creating more tender pancakes!

Here is a tip to be sure your pan is ready. Drop a tablespoon of batter in the center of your pan or griddle. After one minute If the pancake is golden brown your pan is ready. If it is blonde or burnt, adjust your heat according.

If you are using a low protein flour such as Gold Medal or Pillsbury, you can use this recipe as written. Or, if you use an organic all-purpose flour (which is what I use) you'll most likely need to add an additional tablespoon or two of buttermilk, to help thin out the batter a little.

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Adapted from Cook's Illustrated

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Eggplant Parmesan

August 30, 2014

Eggplant used to be one of those veggies I was scared to make. I just never knew how to prepare it and what to do with it. Do you salt before or after? Different recipes have different methods and which ones worked best, I had no idea since I just didn’t want to mess with it. But I recently came across this recipe in Cooks Illustrated; everything I’ve made from them has been spot-on so I decided if I am going to learn how to cook with eggplant then this would be the recipe to show me. I was not disappointed (again)! While there are several steps, it’s well worth your time. The first time I made this it was even on a weeknight and let me tell you, it didn’t even bother me about the time I spent after work preparing this dish because I was in heaven grubbing it down!

This eggplant parmesan is light, crispy and full of flavor and texture. Stick it in the broiler if you like it extra crispy for a few minutes like I did.

Be sure to use kosher salt when salting the eggplant. The coarse grains don’t dissolve as readily as the fine grains of table salt, so any excess can be easily wiped away. Use the time during which the salted eggplant sits to prepare the breading, cheeses and sauce.

Eggplant Parmesan

Yield: 8

Ingredients

EGGPLANT

2 pounds eggplant (good-sized globe eggplant) sliced into 1/4 inch-thick rounds
1 1/2 teaspoons kosher salt
8 slices hearty white bread, torn into quarters
2 ounces Parmesan cheese, grated cheese (1 cup)
1/2 teaspoons black pepper
1 cup all-purpose flour
1 teaspoon black pepper
4 large eggs
6 tablespoons vegetable oil

SAUCE

3 (14.5-ounce) canned diced tomatoes
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup fresh basil, chopped
Kosher salt and pepper
8 ounces whole-milk or part-skim mozzarella, shredded (2 cups)
1 ounce Parmesan cheese, grated (1/2 cup)
10 fresh basil leaves, roughly torn

Instructions

EGGPLANT

Line a baking sheet with a triple layer of paper towels and set aside. Toss the egg plant and 1 1/2 teaspoons kosher salt together in a large bowl, and transfer to a colander. Let sit until eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes. Wipe excess salt from eggplant, then arrange on the paper towel lined baking sheet. Cover with another layer triple layer of paper towels and firmly press each slice to remove as much liquid as possible.
While eggplant is draining, adjust oven racks to the upper-middle and lower-middle positions, place a rimmed baking sheet on each rack, and heat the oven to 425 degrees. Pulse the bread in a food processor to fine crumbs, about 15 pulses (you should have about 4 cups). Transfer the bread crumbs to a pie plate or shallow dish and stir in Parmesan and 1/2 teaspoon pepper; set aside. Wipe out the food processor bowl (do not wash), and set aside.
Combine the flour and 1 teaspoon black pepper in a large Ziplock bag and shake to combine. Beat eggs in a second pie plate or shallow dish. Place 8 to 10 slices of eggplant in the bag and shake to coat the eggplant. Remove the eggplant slices, shaking off the excess flour, then dip into the eggs, letting the excess egg run off. Then coat evenly with bread-crumb mixture. Set the breaded slices on a wire rack set in a rimmed baking sheet. Repeat with the remaining eggplant slices.
Remove the preheated baking sheets from the oven and add 3 tablespoons of vegetable oil to each sheet, tilting to coat evenly with oil. (Do not use olive oil, it will result in a sour flavor.) Place half of the breaded eggplant on each baking sheet in a single layer and bake until the eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with a wide spatula after 20 minutes. (Do not turn the oven off.)

SAUCE

While the eggplant bakes, process 2 cans of diced tomatoes in a food processor until almost smooth, about 5 seconds. Heat the olive oil, garlic, and red pepper flakes in a large saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is toasted, about 3 minutes. Stir in the processed tomatoes and the remaining can of diced tomatoes. Bring the sauce to a boil; then, reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. (You should have about 4 cups). Stir in the basil and season with salt and pepper.
Remove the preheated baking sheets from the oven and add 3 tablespoons of vegetable oil to each sheet, tilting to coat evenly with oil. (Do not use olive oil, it will result in a sour flavor.) Place half of the breaded eggplant on each baking sheet in a single layer and bake until the eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with a wide spatula after 20 minutes. (Do not turn the oven off.)
Spread 1 cup of the tomato sauce over the bottom of a 13X9-inch baking dish. Layer half of the eggplant slices in the dish, overlapping slices to fit. Spread 1 cup of tomato sauce over the eggplant, then sprinkle with 1 cup mozzarella. Layer in the remaining eggplant slices, then dot with 1 cup of tomato sauce. Dotting the eggplant with the tomato sauce will keep the eggplant from becoming soggy. Leaving most of the eggplant exposed will help the eggplant crisp. Sprinkle with Parmesan and remaining 1 cup mozzarella. Bake until bubbling and cheese is browned, 13-15 minutes. Let cool for 10 minutes, scatter basil leaves on top and serve. Pass remaining sauce separately.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 24gSaturated Fat: 8gCholesterol: 27mgSodium: 970mgCarbohydrates: 45gFiber: 12gSugar: 12gProtein: 21g

Classic Pot Roast with Garlic-Thyme Gravy and Mashed Potatoes and Peas

August 24, 2014

Yes, this slow cooker pot roast requires you to sear the beef before adding into the slow cooker. Please don’t skip this step! Otherwise, the meat releases too much moisture and will end up steaming in its own juices. Searing the beef adds color and best of all, flavor to the finished dish. Please respect the beef! If you do not have time for this step, then plan in advance and save this recipe for another day when you have more time available.

Classic Pot Roast with Garlic-Thyme Gravy and Mashed Potatoes and Peas

Yield: 6

Ingredients

POT ROAST

3 tablespoons vegetable oil
1 3-4 pound boneless, chuck roast, trimmed, seasoned with salt and pepper
1/4 cup all-purpose flour
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
2 onions, sliced
6 medium carrots, peeled and cut into 2- to 3–inch pieces
3 large celery ribs, cut into 2- to 3-inch pieces
6 garlic cloves, chopped
3-4 sprigs fresh thyme
2 bay leaves

MASHED POTATOES

2 pounds, peeled and cut into 1 1/2 inch chunks
½ cup milk, warmed
4 tablespoons unsalted butter, melted
1 cup frozen peas, thawed
Salt and pepper, to taste
Minced fresh chives

Instructions

POT ROAST

Heat oil in a sauté pan over medium-high heat. Sear the roast on all sides, about 10 minutes total. Transfer the roast to a 4- to 6-quart slow cooker.
Stir the flour into the sauté pan and cook for 1 minute. Add the tomato paste and cook for 1 minute more.
Deglaze the sauté pan with wine, cooking until the liquid evaporates. Stir in the broth and Worcestershire sauce. Bring the mixture to a simmer and scrap up the brown bits.
Transfer the broth mixture to the slow cooker and add the onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork-tender, on high heat setting for 4-5 hours or on low-heat setting 8-9 hours. Discard the thyme sprigs and bay leaves before serving.

MASHED POTATOES

Boil potatoes in a pot of salted water until tender about 12-15 minutes and drain. Return the potatoes to the pot and cook, stirring over low heat for 1 minute to remove moisture. Mash potatoes until smooth.
Stir in milk, butter, peas, salt and pepper and serve immediately. Garnish with fresh chives if you would like.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 1082Total Fat: 73gSaturated Fat: 29gCholesterol: 209mgSodium: 292mgCarbohydrates: 49gFiber: 8gSugar: 13gProtein: 55g

Adapted from Cuisine at Home

The Perfect Chocolate Chip Cookie

August 23, 2014

So for the longest time I thought I had found the best chocolate chip cookie recipe ever. Maybe you’ve heard of it? I found Best Big, Fat, Chewy Chocolate Chip Cookie recipe years ago on allrecipes.com. At the moment these cookies have over 6,500 reviews. And 4.5 out of 5 stars, they have to be good. And they are! For the longest time I have turned my nose up to other chocolate chip cookie recipes not giving them the time of day; however, I came across another chocolate chip cookie recipe from Cook’s Illustrated who claimed to have the perfect chocolate chip cookie. Given the track record I have with Cook’s Illustrated, it was worth a look-see. After reading the article and recipe it honestly sounded pretty promising. I made a big break through here, and decided I would give this recipe a try. And I am glad I did! This recipe trumps my previous chocolate chip cookie by just a tiny bit! Why not make both and tell me which you prefer? Enjoy!

The Perfect Chocolate Chip Cookie

Yield: 15 cookies

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoons baking soda
14 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg, plus 1 large egg yolk
2 cups semisweet chocolate chips

Instructions

Adjust oven rack to the middle position and preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone mat. Whisk the flour and baking soda together in a medium-sized bowl and set aside.
Melt 10 tablespoons of butter in a 10 inch stainless steel skillet (do not use a non-stick, the dark coating of a non-stick skillet will make it difficult to gauge when the butter is sufficiently browned). Continue cooking, swirling the pan constantly, until the butter is dark golden brown and has a nutty aroma, about 5 minutes. Transfer the browned butter to a large heatproof bowl. Add the remaining 4 tablespoons of butter and stir until completely melted.
Add the dark brown sugar, granulated sugar, salt and vanilla extract to the melted butter, whisk until fully combined. Add egg and yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk again for 30 seconds. Repeat this process 2 more times, until the mixture is thick, smooth and shiny. (The dissolved sugar caramelizes more easily, creating a toffee flavor and influences a crispy texture on the outer edges, but still leaving a chewy center.) Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute. Stir in chocolate chips. Give the dough a final stir to ensure no bits of flour remain.
Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on your prepared baking sheet. (You can chill the dough for about 10 minutes to make it more manageable to work with.)
Bake one sheet at a time until the cookies are golden brown, still puffy and edges have begun to set, but centers are still soft, about 10-14 minutes, (12 minutes was the perfect time for mine) rotating baking sheet half way through baking. Let cookies sit on the baking sheet for 2 minutes before moving them to a wire rack to cool. Repeat this process alternating between baking sheets until done. Let cookies cool to room temperature before serving…………………okay everyone knows chocolate chip cookies are best right out of the oven so you don’t really have to pay attention to that last line.

Turkey Burgers with Tomato Jam, Olives, and Feta with Coriander Oven Fries

July 31, 2014

I made this burger on July 4^th and I am now just getting around to posting it on the blog! My excuse……LIFE! It happens. But good food makes it worth living right? Okay enough corny lines. On to the burger!

I thought it would be a nice change to lighten up the usual beef burger for some turkey. But don’t turn your nose up at this turkey burger just yet (like my husband usually does), it’s moist, juicy and full of flavor just like a burger made with beef. I do recommend you use the ground turkey that’s got some fat in it. After looking at this burger I thought this was really the perfect burger for July 4^th. The red of the tomato jam (red stripes on the USA flag), then top the jam with a little feta cheese, (white stars and stripes) and then you can’t forget the dark purple of the Kalamata olives. No, they may not be blue but the look pretty just like my beautiful USA flag does. And no burger is complete (yes, even a turkey burger) without some oven baked French fries.

The turkey burger may be the main star of this meal, but for me, it’s the coriander oven fries. Before I came across this recipe I never used coriander seeds. They sat in my spice rack for quite awhile before I knew what to do with them. Now it’s one of my go-to spices. When I started cracking the seeds, a pleasant aroma wafted my way. It was a beautiful citrus sort of smell that really whetted my appetite. I don’t know why I hadn’t experimented with this spice before but in any case I am glad we met! I used to use Italian seasoning for my roasted potatoes and veggies (which is still every bit delicious) but I now have started using cracked coriander seeds in its place.

Turkey Burgers with Tomato Jam, Olives, and Feta with Coriander Oven Fries

Yield: 4

Ingredients

FRIES

Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2 inch thick sticks
2 tablespoons olive oil
1 tablespoon coriander seeds, cracked
1 teaspoon dried thyme

TOMATO JAM

1 tablespoon olive oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1 14-ounce canned no salt added diced tomatoes in juice
1 1/2 teaspoons sugar
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
Pinch of black pepper

BURGERS

1 pound (85% lean 15% fat) ground turkey
1/2 cup red onion, finely chopped
2 ounces crumbled feta cheese, (about 1/3 cup)
3 tablespoons Kalamata olives, coarsely chopped, (about 6)
3 teaspoons olive oil, divided, plus additional for brushing
1 small garlic clove, pressed
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 crusty rolls, halved horizontally

Instructions

OVEN FRIES

Preheat your oven to 450 degrees. Cover a rimmed baking sheet with foil (for easy clean up) and spray with nonstick spray. Toss potatoes with olive oil, coriander seeds and thyme on the baking sheet, spreading potatoes in a single layer. Place in your oven and bake until golden, occasionally turning with a spatula, about 40 minutes. Season with coarse salt and pepper and serve.

TOMATO JAM

Heat the oil in a medium saucepan over medium heat. Add the chopped onion and garlic and cook until the onion is soft and translucent, stirring often, about 4 minutes. Add the diced tomatoes with their juice, sugar, thyme, salt and black pepper. Cook over medium-high heat until almost all the liquid has evaporated and mixture is reduced to about 1 cup, stirring occasionally, about 10 minutes. Cool.

BURGERS

Prepare a grill pan over medium-high heat. Brush the grill pan with oil.
Gently mix turkey, onion, feta, chopped olives, 2 teaspoons olive oil, garlic, rosemary, salt, and pepper in a medium bowl and form into 4 patties, about 1 inch thick for each. Brush the patties with the remaining teaspoon of olive oil.
Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill the cut sides of your rolls until toasted, about 2 minutes. Assemble your burgers with Tomato Jam and additional feta and chopped olives.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 711Total Fat: 36gSaturated Fat: 9gCholesterol: 95mgSodium: 1054mgCarbohydrates: 70gFiber: 8gSugar: 12gProtein: 34g

Adapted from Bon Appetit August 2008 Issue

Mushroom Soup with Hazelnut Gremolata

July 16, 2014

Disclaimer: Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links.

This Mushroom Soup with Hazelnut Gremolata is full of mushroom flavor (and mushrooms)! It's one of my favorite mushroom soups and I love that even though it's super creamy, it has no cream in it!

We cook a blend of mushrooms and veggies and then puree them in a blender to create that creaminess and texture. This soup is so mushroom rich, it makes a perfectly filling vegetarian meal.

I went to the local farmers market in town and noticed a lady selling beautiful mushrooms there. Once I purchased them, I knew they would be a perfect fit for this recipe! A quick little sauté in the pan and they're ready to be the perfect topping for the soup. The mushroom topping adds flavor and texture.

This mushroom soup is also topped with a gremolata. A gremolata is typically made using chopped garlic, parsley and lemon peel. But in this version we add chopped hazelnuts and replace the lemon peel with orange peel. Enjoy!

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Adapted from Bon Appetit October 2008 Issue

Mushroom Soup with Hazelnut Gremolata

Yield: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 1 hour 20 minutes

A rich mushroom soup full of mushroom flavor, topped with an exotic mushroom sauté and a hazelnut gremolata.

Ingredients

GREMOLATA

½ cup chopped organic Italian parsley
1/3 cup plus 1 tablespoon olive oil
¼ cup hazelnuts, toasted, husked and chopped
2 teaspoons grated orange peel
1 organic garlic clove chopped

SOUP

1/2 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons organic butter
1 large organic onion, chopped (about 1 cup)
1 large organic carrot, peeled, sliced
1 pound organic crimini (baby bella) mushrooms, sliced (about 6 cups)
4 cups organic vegetable broth

MUSHROOM TOPPING

12 ounces assorted wild mushrooms such as oyster, crimini shiitake or Portobello, sliced
2 tablespoons organic unsalted butter

Instructions

GREMOLATA

Mix together the parsley, olive oil, hazelnuts, orange peel and garlic in a small bowl. Set aside until needed.

SOUP

Place porcini mushrooms in a small bowl. Pour in 1 cup hot water. Let sit for about 30 minutes until the mushrooms have softened. Strain mushrooms over a bowl and reserve the liquid. Coarsely chop the mushrooms and set aside.
Melt butter in a large pot or Dutch oven over medium-high heat. Add onion and carrot and cook until soft, about 5 minutes. Add cremini mushrooms and season with salt. Sauté mushrooms until they are soft and browned, about 5 minutes. Add the porcini mushrooms and cook for 3 more minutes. Pour in broth and reserved porcini liquid and bring to a boil. Cover and reduce the heat to medium-low and simmer for 20 minutes, until the mushrooms have softened. Cool for about 5 minutes.
Working in 2 batches, puree mushrooms mixture in a blender until smooth. Return the soup to the Dutch oven and heat on low, stirring occasionally.

MUSHROOM TOPPING

Melt butter in a large sauté pan over medium-high heat. Add the mix of wild mushrooms and sauté until softened, about 10 minutes. Season with salt and pepper to taste.

ASSEMBLE

Divide soup into bowls and top with Mushroom Topping and Gremolata. Serve immediately.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 26gSaturated Fat: 7gCholesterol: 20mgSodium: 488mgCarbohydrates: 55gFiber: 3gSugar: 4gProtein: 5g

Grilled Lemon Chicken and Moroccan Couscous Salad

July 6, 2014

This is the perfect summer time meal. You can’t go wrong with grilled lemon chicken, or grilled anything for that matter. Grill up your favorite protein and pair it with this Moroccan couscous salad and you’ve got a meal! The Moroccan couscous salad is great for potluck meals, as it travels well and is best eaten at room temperature. Enjoy!

Grilled Lemon Chicken and Moroccan Couscous Salad

Yield: 6

Ingredients

COUSCOUS

2 cups reduced sodium chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves pressed
2 teaspoons kosher salt, divided
1 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, and cut into ½-inch cubes (about 1 1/2 cups)
1 large red bell pepper, cut into 1/2 inch cubes (about 1 1/2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or trimmed sugar snap peas
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice
3/4 cup fresh cilantro, chopped
1/2 cup chopped almonds, toasted

CHICKEN

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 boneless, skinless chicken breast, pounded to about 1/2-inch thickness, about 3 pounds total
1/3 cup loosely packed fresh cilantro, chopped
1 lemon, cut into 6 wedges

Instructions

COUSCOUS

Bring the chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon and cumin to a boil over medium-high heat in a heavy large saucepan. Stir in the couscous and remove from the heat. Scatter raisins over, cover and let stand until couscous softens, about 10 minutes. Fluff couscous with a fork. Break up any clumps of couscous with your fingertips. Transfer the couscous to a large bowl. Add the cucumber, red bell pepper, carrot, green beans and lemon peel to the couscous. Whisk the remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in a small bowl. Add to the couscous and toss to coat. Stir 3/4 cup chopped cilantro into couscous and sprinkle almonds over, if desired.

CHICKEN

Place 3 tablespoons oil, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large resealable bag. Add the chicken and seal bag releasing any air and turn several times to coat. Let stand at room temperature for 30 minutes (or chill for 1-3 hours and bring to room temperature before continuing .
Prepare an oiled grill pan over high heat. Transfer chicken from bag to the grill pan with some marinade still clinging and grill until slightly charred and just cooked through about 4-5 minutes per side. Transfer chicken to a platter and rest for about 10 minutes.
Drizzle chicken with oil, sprinkle 1/3 cup chopped cilantro over and garnish with lemon wedges. Serve with couscous.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 702Total Fat: 28gSaturated Fat: 3gCholesterol: 145mgSodium: 1122mgCarbohydrates: 54gFiber: 5gSugar: 12gProtein: 59g

Adapted from Bon Appetit August 2008 issue.

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