Chicken Scallopini with Coating

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Makes 2 servings. 

This chicken dish is quick, crispy and delicious. I like it at room temperature as well. You can serve it cut into strips in a salad or paired with any grain and vegetable.

 

INGREDIENTS:

  • 2 chicken scallopini, about 6 ounces each  

  • 1 egg white

  • 2 tablespoons lemon juice

  • ½ teaspoon Kosher salt

 COATING:

  • 3 tablespoons white chia seeds

  • 2 tablespoons Dukkah

  • 2 tablespoons panko 

  • 3 tablespoons extra-virgin olive oil

PREPARATION:

  1. Cut scallopini into 3 pieces, (it is easier to handle) and pat dry. 

  2. In a deep plate, whisk the egg white, lemon juice and salt. Place the chicken in the dish.     

  3. Combine the coating ingredients and spread on a sheet of wax paper. 

  4. Heat the olive oil in a large skillet. 

  5. Dip the chicken into the coating and sauté on each side over high heat until there is still a trace of pale pink on the inside. It is very quick, about 1 minute on each side.

 
 

Baked Branzino Fillets

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Makes 2 servings. 

Easy, quick and nutritious.

INGREDIENTS:

  • 2 skinless Branzino fillets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper 

COATING:

  • ½ cup loosely packed flat leaf parsley

  • 4 halves sun dried tomatoes packed in oil

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice

PREPARATION:

  1. Preheat oven to 450F.

  2. Pat fish dry with paper towels and season with salt and pepper on both sides.

  3. Place in an oven proof dish.  

  4. Chop the coating ingredients coarsely and spread on top of the fillets.

  5. Bake for 8 minutes or until the fish has just turned opaque.

 
 

 

Stuffed Cabbage Rolls

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Makes 12 medium rolls.  

Stuffed vegetable dishes are traditionally served on Sukkot all around the globe. In Eastern Europe it was cabbage, in other parts of the world it could be zucchini, peppers, grape leaves. It is the ultimate comfort food, slightly sweet and slightly sour. I make Stuffed Cabbage Rolls quite frequently, not just for the holiday. They freeze well, but it’s best to defrost them in the refrigerator.  

I grant you that it is a bit time consuming to make but you can do it in stages. I prepare the cabbage a few days before, I pat dry the leaves and leave them wrapped in a dish towel in the refrigerator. They are ready to be stuffed and the rest goes quickly.  

INGREDIENTS:

  • 1 large cabbage, about 3 pounds each

  • 2 tablespoons kosher salt 

FILLING

  • 4 tablespoons extra-virgin olive oil

  • 2 onions

  • 2 garlic cloves

  • 1pound ground meat, a blend of half veal and half beef, ground together

  • 1/3 cup raw -white rice

  • 1 tablespoon double-concentrated tomato paste

  • ½ cup tightly packed flat leaf parsley, finely chopped

  • Kosher salt

  • Freshly ground black pepper

 SAUCE

  • 1 Granny Smith apple

  • 1 carrot

  • ¼ cup golden raisins

  • 3 ounces dried apricots, quartered

  • One 26.46 ounce can chopped tomatoes –POMI brand (See Note)

  • 1-2 tablespoons light brown sugar

  • ½ cup water

  • Kosher salt

  • Freshly ground black pepper

TO PREPARE CABBAGE LEAVES:

  1. Remove and discard bruised and discolored leaves. With a pointed knife, cut out some of the hard center core.

  2. In a large pot of boiling water add 2 tablespoons salt and boil the cabbage for about 5 minutes. Turn cabbage as it cooks. Lift out by piercing core with a large fork, then refresh with cold water to make it easier to handle. 

  3. To peel off the leaves without damaging them, first cut them at the core, then remove. When leaves are wilted they are easy to remove. If not wilted, they will tear.Y ou may need to return the cabbage to the boiling water and repeat in the same fashion. The center cabbage leaves will be too small for stuffing, so shred them and save for the topping.

TO MAKE THE FILLING:

  1. Quarter the onion and the garlic and chop finely in the food processor fitted with the steel blade. Heat the olive oil in a small skillet and sauté the onion and garlic until lightly golden.    

  2. Place the meat in a large bowl and add half of the onion (the rest will go into the sauce) the rice, tomato paste and parsley. Mix with your hands in one direction to combine very well.

  3. Season with salt and pepper.

TO FILL THE CABBAGE LEAVES :

  1. Spread each cabbage leaf on a cutting board and cut out some of the center rib.

  2. Place 2 tablespoons of the filling closer to the top. Roll half way, fold the sides toward the center and roll tightly to the end.

  3. Place the rolls very close to each other, seam side down in a heavy, large saucepan (3 quarts).   

  4. Preheat the oven to 350 F

TO MAKE THE SAUCE:

  1. Peel, quarter and seed the apple. Chop coarsely in a food processor fitted with the steel blade.  Empty into a bowl.  Peel, trim, and quarter carrots and do the same. Add the remaining sautéed onion, tomatoes, raisins, apricots and water.   

  2. Pour the sauce over the rolls. Shred the leftover cabbage and bring to a boil over medium heat. 

  3. Place in the oven for 1 hour. 

  4. Reduce the heat to 325F and cook for another ½ hour.  

  5. Season to taste with salt and pepper. Adjust the consistency by adding more water.

NOTE:

I use POMI brand of chopped tomatoes. They come in cartons and leftovers can be frozen.

 
 

Chicken with Lemon and Raisins

Chicken+with+Lemon+and+Raisins.jpg

Makes 4 servings. 

This is a light dish full of sweet and sour flavor. Both the chicken and the sauce can be prepared in advance and reheated before serving.

SAUCE INGREDIENTS:

  • 1/3 cup seedless golden raisins

  • 3 tablespoons cognac

  • 2 tablespoons extra -virgin olive oil

  • 1 Vidalia onion, thinly sliced

  • Grated rind of one lemon

  • 3 tablespoons lemon juice

  • 1 cup chicken broth

  • Kosher salt

  • Freshly ground black pepper

CHICKEN INGREDIENTS:

  • 4 boneless skinless organic chicken breasts, about 6 ounces each

  • 2 tablespoons unbleached all-purpose flour

  • 1 tablespoon extra virgin olive oil

PREPARATION:

  1. Place the raisins in a small bowl, pour the cognac over the raisins and let stand for a while.

  2. In a small saucepan heat the oil, add the onion and sauté over low to medium heat, covered, stirring from time to time until the onion is soft. Add the raisins, lemon rind, lemon juice and broth. Bring to a boil and cook, uncovered, until the sauce is reduced a bit, about 5 minutes. Season to taste with salt and pepper. 

  3. Dry the chicken with a paper towel.

  4. Spread the flour on a sheet of wax paper.  

  5. Heat the oil in a skillet with a cover.  Dredge the chicken lightly in flour, shaking off the excess. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper on both sides.  Pour the sauce over the chicken, bring to a boil, reduce the heat to low and cook covered for 4 minutes. Turn the chicken over and cook for another 3 minutes.

  6. The chicken should be pale pink on the inside. Season with lemon juice, salt and pepper and cover until serving.

NOTE:

If you wish to prepare this dish in advance, you can cook the sauce, sauté the chicken and pour the COOLED SAUCE over the chicken, (if hot, the sauce will cook the meat) and proceed to finish cooking.   

 
 

Stir Fried Chopped Meat and Rice

Stir Fried Meat.jpg

Makes 4 servings. 

This is a quick, wholesome, convenient family dish for all seasons. The lettuce scattered over the meat gives it a nice crunchy taste.

INGREDIENTS:

THE RICE

  • I cup brown rice

  • 1 ¼ cups water

  • 1 teaspoon kosher salt

THE MEAT 

  • 1 ¼ pounds ground meat, blend of half beef and half veal

  • 4 tablespoons extra- virgin olive oil

  • 4 cloves garlic, finely chopped   

  • 1-inch piece ginger, finely chopped 

  • 4 scallions, including the green parts, sliced into thin rounds

  • 2 tablespoons dry white wine

  • 2 tablespoons low sodium soy sauce

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper.

THE TOPPING

  • 1 tablespoon extra-virgin olive oil

  • ½ of a small iceberg lettuce cut into wide strips

PREPARATION:

  1. Place the rice in a small saucepan, add water and salt. Bring to a boil over high heat, lower the heat, cover, and cook for 40 minutes. The rice should be soft and all the water absorbed. Fluff with a fork and set aside.

  2. Place the meat in a dish and mash with a fork.  

  3. Heat a wok, add 2 tablespoons oil and heat the oil.  Add the garlic, ginger and scallions. Sauté for a minute and transfer to a small dish.  

  4. Add the remaining 2 tablespoons oil to the wok.  Heat the oil, add the meat and stir fry over high heat until meat begins to change color. Add the wine, ginger, garlic, scallions, soy sauce. and parsley. Stir in the rice and season to taste with soy sauce, salt and pepper. 

  5. Place in a serving dish with a cover to keep warm.

  6. Heat the oil in a wok and stir fry the lettuce over high heat until they are JUST BEGINNING TO WILT. Scatter over the meat.

 
 

Dorade in a Coconut Tomato Sauce

Dorade in a Coconut Tomato Sauce.jpg

Makes 4 servings.                                                                                                  

Dorade is a tender, delicate white fish, quite similar to red snapper or branzino. The sauce has a bit of a kick, and the cilantro gives it a beautiful appearance. The fish is prepared earlier in the day and the sauce can be made at the same time. Pair it with any rice.   

INGREDIENTS FOR FISH:

  • 4 skinless Dorade filets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

  • ½ teaspoon curry powder

  • 3 tablespoons lime juice

INGREDIENTS FOR SAUCE:

  • 3 tablespoons extra-virgin olive oil

  • 3 shallots, finely chopped

  • 3 garlic cloves, finely chopped

  • ¾ cup unsweetened coconut milk

  • ½ cup chopped tomatoes (See Note)

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro leaves, for garnish

PREPARATION:

  1. Pat the filets dry with a paper towel and lightly season both sides with salt and pepper. In a small bowl, combine the curry powder with the lime juice and spread it over the fish.  

  2. Place the fish in a zip-top plastic bag. Seal the bag and refrigerate for at least two hours. 

  3. Before cooking bring the fish back to room temperature. 

  4. Preheat the oven to 450 F. 

  5. Heat the olive oil in a small saucepan. Add the shallots and garlic, and sauté, covered, over low heat until soft, about 5 minutes.  Add the coconut milk and chopped tomatoes. Bring to a boil, lower the heat and cook uncovered, for about 5 minutes to thicken the sauce. Season to taste with salt and pepper.

  6.  Spoon some of the sauce into a nonreactive baking pan large enough to hold the fish in one layer.

  7.  Place the fish on top and spoon the rest of the sauce over the fish. Bake for about 8 minutes, or until the fish has just turned opaque. If not completely cooked, cover it with foil for a minute and it will continue cooking.

.NOTE:

I use the Pomi brand chopped tomatoes from 100% fresh Italian tomatoes, which come in a carton. Leftover tomatoes can be refrigerated and even frozen.

 
 

Tofu Teriyaki

Teriyaki Tofu.jpg

Makes 4 servings. 

I do think that this well-seasoned dish paired with any grain makes for a satisfying and nutritious vegetarian meal.  The glaze can be made at any time and refrigerated.

I tested this recipe with firm tofu. I prefer it to the extra firm since it’s lighter.

INGREDIENTS:

  • Two 14 ounce packages firm or extra firm organic tofu, drained

INGREDIENTS FOR TERIYAKI GLAZE:

  • ½ cup low sodium soy sauce

  • 2 tablespoons mirin

  • 2 tablespoons dark brown sugar

  • 2 garlic cloves, finely chopped

  • 1 inch ginger, grated

  • 1 teaspoon sesame oil

  • 1/3 cup water

TO MAKE THE GLAZE:

  1. In a small saucepan combine all the ingredients.

  2. Bring to a boil and continue boiling until sauce is reduced by half, about 10 minutes

PREPARATION:

  1. Slice the tofu in half horizontally to make them half as thick, then vertically to make 4 equal pieces. Place on a cutting board on many layers of paper towels and place more paper towels on top of the tofu. Cover with another board to extract more liquid.  

  2. Preheat the oven to 400F 

  3. In an ovenproof dish large enough to hold the tofu in a single layer spread 2-3 tablespoons glaze. Lay the tofu on top and spoon the remainder of the glaze coating them.

  4. Bake until bubbly, 15-20 minutes.

 
 

Cold Oven Roast Chicken

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Makes 4 servings. 

I must confess that when I first heard of this recipe, I was intrigued and quite skeptical. I have since made it several times and marvel how easy, tasty and moist the chicken is.

INGREDIENTS:

  • 8 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note)

  • 2 tablespoons extra-virgin olive oil

  • 1 head garlic, cloves separated, peeled

  • 1 bunch thyme

  • Lemon peel from one lemon cut into thin strips (See Note)

  • Kosher salt

  • Freshly ground black pepper.

  • Juice of 1 ½ lemons

PREPARATION:

  1. Choose a heavy pot, such as cast iron with a lid and large enough to fit the chicken with room in between the pieces. Coat the bottom with olive oil and add garlic, thyme and lemon peel.  

  2. Pat the chicken dry and season with salt and pepper. Place the chicken on top, skin side up. Pour the lemon juice over the chicken and cover the pot.   

  3. Place the pot into the cold oven, set the temperature to 450F and cook the chicken for 30 minutes. Remove the lid and continue cooking until the skin is golden and crisped, 15 -20 minutes.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs.

To cut the lemon peel, I use a lemon peeler and then I cut the peel into very thin strips. 

Serve the chicken with spoonfuls of pan juices and garlic.

 
 

Snapper with Olive Topping

Snapper with Olive Topping.jpg

Makes 4 servings.

This main course fish dish is simple, easy and tasty.

INGREDIENTS:

  • 4 skinless snapper fillets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons lime juice

TOPPING:

  • 4 sundried tomato halves packed in oil, cut into thin strips

  • ¾ cup mixed pitted olives, cut into small pieces

PREPARATION:

  1. Preheat the broiler.

  2. Pat the fish dry with paper towels and season lightly with salt and pepper on both sides.

  3. Place the fish on a foil lined broiling pan and sprinkle with the oil and lime juice.

  4. Broil very close to the heat source for about 6 minutes, without turning, or until the inside is opaque.

  5. Keep the TOPPING warm in a small skillet and scatter over the fish.

 
 

Chicken in Tomato Sauce

Chicken in Tomato Sauce.jpg

Makes 4 servings.

Flavorful, easy to prepare and nutritious, this dish improves with time and is good reheated.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil
  • 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
  • Kosher salt
  • Freshly ground black pepper.
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • One 14.5 ounce can crushed tomatoes
  • 8 sun dried tomato halves packed in oil, cut into thin strips
  • 2 tablespoon capers
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon Balsamic vinegar
  • 5 oregano sprigs plus some leaves for garnish

PREPARATION:

  1. Pat the chicken dry.
  2. Heat 2 tablespoons olive oil in a medium saucepan, add the chicken and sauté on both sides, briefly.
  3. Transfer to a dish and season with salt and pepper.
  4. Heat the rest of the olive oil, in the same saucepan. Add the onion and garlic and sauté, covered, until soft, about 4 minutes.
  5. Add the tomatoes, sun dried tomatoes, capers, crushed red pepper, vinegar and oregano sprigs. Place the chicken, side by side into the sauce and bring to a boil. Reduce the heat and cook gently, covered, for 15 minutes. Turn over and cook for another 15 minutes; the chicken should be tender.  
  6. Discard oregano sprigs.
  7. Season the sauce to taste and garnish with oregano leaves.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

 
 

Meatballs in Tomato Sauce

Meat balls.jpg

Makes 4 main course servings.

This dish is well seasoned with a distinct tomato flavor. I serve it with rice, pasta or other grains. The sauce as well as the meat balls can be prepared ahead of time and freeze well.

INGREDIENTS FOR THE TOMATO SAUCE:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped,
  • 4 garlic cloves, finely chopped
  • 0ne 14.5 ounce can crushed tomatoes
  • ¼ teaspoon crushed red pepper
  • 4 sun dried tomato halves packed in oil, cut into thin strips
  • ½ cup dry red wine
  • 1 cup tightly packed basil leaves, torn into small pieces.
  • Kosher salt
  • Freshly ground black pepper

INGREDIENTS FOR THE MEAT BALLS:

  • 1 pound chopped meat; a blend of ½ pound veal and ½ pound beef
  • ¼ cup panko
  • 1 cup loosely packed flat-leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil

TO MAKE THE SAUCE:

  1. Heat the oil in a medium saucepan.
  2. Add the onion and garlic and sauté over low heat until soft, about 5 minutes.
  3. Add all the remaining ingredients, bring to a boil, lower the heat and cook, covered, for about 20 minutes. Season to taste with salt, pepper and crushed red pepper.

TO MAKE THE MEAT BALLS:

  1. Line a cookie sheet with wax paper and set aside.
  2. Place the meat in a bowl along with the panko, parsley, salt and pepper. Mix very well with your hands, take your time.  Season to taste with salt and pepper.
  3. Roll the meat into walnut size balls, or you can use the smallest ice cream scooper to form the balls.
  4. Place on the cookie sheet.
  5. Heat the oil in a large, heavy skillet and sauté the balls briefly turning them with a spoon. They will be lightly seared. When brown drop them into the simmering sauce and cook for 20 minutes.  
  6. Season to taste.

 

 
 

Turkey Burgers

Turkey Burger.jpg

Makes 4 burgers.                                  

Turkey burgers are always a hit for those who do not eat red meat. These burgers are juicy, well-seasoned and delicious, even at room temperature. I do not serve them with a bun but rather topped with caramelized onions on a bed of either dressed greens or grains, depending whether you are serving lunch or dinner.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1¼ pounds ground turkey meat, a blend of dark and light
  • 1 generous tablespoon Dijon mustard
  • 1 tablespoon ketchup
  • 10 thyme sprigs, remove petals
  • Kosher salt
  • Freshly ground black pepper
  •  ½ cup panko

PREPARATION:

  1. Heat 1 tablespoon olive oil in a small skillet. Add shallots and garlic and sauté over low heat, until soft.
  2. Transfer to a bowl, add the meat, mustard, ketchup and thyme. Combine thoroughly and season well with salt and pepper. Form into 4 equal patties, flattening the tops.
  3. Spread panko on wax paper and coat the burgers.
  4. Heat 3 tablespoons of olive oil in a heavy skillet with a cover. Sauté the burgers over medium heat, covered, for 5 minutes, on each side or until just cooked through.

CARAMELIZED ONION:

  • 1 Vidalia onion
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  1. Cut the onion in half lengthwise and then very thinly crosswise.
  2. Heat a heavy medium skillet (preferably iron.) When the skillet is hot add the onion and stir continuously with a wooden spoon for about 10 minutes or until onion is golden.
  3. Add the oil and salt.                                    
 
 

Glazed Salmon

Salmon April 2018.jpg

Makes 2 servings.

Add this dish to your repertoire of salmon recipes.  It’s quick, easy, flavorful and good at room temperature as well, making it so convenient to serve on Shabbat. 

INGREDIENTS:

  • 2 center cut skinless salmon fillets, 6 ounces each
  • Kosher salt
  • Freshly ground black pepper

MARINADE:

  • 1½ tablespoons low sodium soy sauce
  • 2 teaspoons mirin
  • 1 teaspoon sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, peeled coarsely chopped and crushed to a paste with 1 tablespoon light brown sugar.
  • 1 teaspoon grated ginger

PREPARATION:

  1. Pat the fish dry with paper towels.
  2. Place the salmon in a nonreactive dish. Season with salt and pepper.
  3. Combine the marinade ingredients and coat the fish. Cover with cling wrap and refrigerate for a couple of hours.
  4. Preheat the broiler.
  5. Bring the fish back to room temperature.  
  6. Form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out and place on a cookie sheet.
  7. Place the fish with the marinade in the basket and broil close to the heat source (without turning) for about 7 minutes or until the inside has just turned opaque. If in doubt whether the fish is cooked sufficiently to your taste, take it out and cover it with foil, for 1 minute. The fish will continue cooking.
  8. Serve with accumulated juices, if you like.
 
 

Chicken with Honey and Lemon

Chicken with Honey and Lemon.jpg

Makes 4 servings.

This chicken dish is simple to prepare, well-seasoned, nutritious and delicious.

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • Kosher salt
  • Freshly ground black pepper
  • Chives, snipped with scissors for garnish

MARINADE:

  • 2 garlic cloves, finely chopped
  • 2 tablespoons lemon juice,
  • 2 tablespoons extra- virgin olive oil
  • 2 tablespoons low- sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard

PREPARATION:

  1. Pat chicken dry with paper towels and season lightly with salt and pepper. Place in a glass or non-reactive dish. 
  2. In a small bowl combine the marinade ingredients and coat the chicken. Cover with cling wrap and refrigerate for a few hours, turning the chicken once.
  3. Preheat the Broiler.
  4. Bring the chicken to room temperature.
  5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket and spoon over the marinade.
  6. Broil the chicken close to the heat source for 5 minutes.
  7. Turn the chicken over and broil for another 3 minutes. The chicken will be slightly pink on the inside.
  8. Remove from the oven, cover the chicken with foil and let rest for 1 minute. The chicken will continue cooking. 

TO SERVE:

 If you like, cut 3 partial incisions on the diagonal in the chicken and spoon the sauce over the chicken. Garnish with snipped chives.

 
 

Chicken Tagine

Chicken Tagine.jpg

Makes 4-6 servings.

This North African nutritious chicken stew with rich layers of fruity and spicy flavor is generally cooked and served in a clay pot-called tagine. It is better to make it a day before for all the flavors to blend.

The dish can be a meal in itself served with couscous and warm pita.

Do not be taken aback by the number of ingredients. Most of them are spices which one has in the pantry.

I like to serve it in bowls, with abundant sauce which the couscous absorbs.

INGREDIENTS:

  • 4 tablespoon extra-virgin olive oil
  • 1½ pound boneless, skinless chicken thighs, (6 pieces) each cut into 4 pieces
  • 1 large onion, coarsely chopped (See Note)
  • 4 garlic cloves, coarsely chopped
  • 2 inches ginger, finely chopped
  • 2 cups chicken broth
  • 14 ounces can crushed tomatoes
  • ¾ cup dried apricots, quartered
  • 1 small butternut squash, about 1½ pounds, (about 2 cups) peeled and cut into small pieces (See Note)
  • 1 cup green olives, pitted, halved
  • Zest from one lemon
  • 4 ounces baby spinach, discard some of the dangling stems

SPICE PASTE:

  • 1 generous teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper.
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground coriander

PREPARATION:

  1. In a medium bowl combine 2 tablespoons olive oil and all the ingredients for the SPICE PASTE.
  2. Dry chicken with paper towels, add to the bowl and rub to coat well with the paste.
  3. In a heavy medium saucepan heat the remaining oil. Add the onion and the garlic and sauté until soft, about 5 minutes.
  4. Add the ginger, broth, tomatoes, apricots and squash. Bring to a boil, reduce the heat and cook covered for 10 minutes. Add the chicken, olives and lemon zest. Cook gently, covered, until both the chicken and the squash is tender, about 25 minutes.
  5. Add the spinach and bring to a boil.

NOTE:

If you find it difficult to peel squash, it is available already peeled.

I chop the onions and the garlic in a food processor fitted with the steel blade.

Be sure to quarter it all first.

 
 

Short Ribs

Short Ribs.jpg

Makes 6 servings.

These sweet and sour delicious short ribs are an adaptation of a Chinese recipe. I chose to have them cut thinly, but you can, of course choose any size. I feature another short rib recipe on my web site but this one is much simpler. I also do not use the sauce. It is a bit strong and is too time consuming to remove all the fat.   

INGREDIENTS:

  • 12 short ribs, 1-inch wide and 4 inches long (4 pounds)

MARINADE:

  • ½ cup low-sodium soy sauce
  • 6 tablespoons lemon juice
  • 4 cloves garlic, finely chopped
  • 3 tablespoons honey
  • 3 tablespoons hoisin sauce

PREPARATION:

  1. Place the ribs in a nonreactive dish-such as Pyrex. Whisk marinade ingredients and pour over meat. Cover with plastic wrap and marinate for several hours or overnight.
  2. Preheat the oven to 400F.
  3. Place the ribs, meat side down, in a roasting pan that can hold them in a single layer.  Pour the marinade over the ribs.  Cover with heavy foil and roast for 2 hours.
  4. After 2 hours, slip the bones out of the meat. Pour off most of the sauce, which is really fat and return the meat to the oven for another ½ hour. The ribs should be very tender.

NOTE:

If you have prepared the ribs in advance, you can reheat them in a preheated 350F oven, covered, for about 30 minutes.  

 
 

Chicken with Shiitake Mushroom

Chicken with Shitake Mushrooms.jpg

Makes 4 servings.                  

Tasty, easy to prepare with a depth of flavor, this chicken recipe is a nice oven to table dish that can be served with rice, and many vegetables including steamed sugar snap peas, snow peas, or stir fried bok choy.  

INGREDIENTS:

  • 8 boneless, skinless, organic chicken thighs, about 6 ounces each (See Note)
  • 3 garlic cloves, finely chopped
  • 1 inch piece ginger, peeled, finely chopped
  • 2 tablespoons vegetable oil
  • 3 tablespoons low- sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 3 scallions including green parts, cut into thick rounds
  • 8 shiitake mushrooms
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • ½ cup tightly packed flat leaf parsley, coarsely chopped

PREPARATION:

  1. Preheat the oven to 400F.
  2. Pat chicken dry with paper towel and season lightly on both sides with salt and pepper. Place skin side down (even though there is no skin) in an ovenproof dish (about 9 by 9 inches).   
  3. In a small dish combine the garlic, ginger, oil, soy sauce, sesame oil and mirin. Spoon over the chicken and scatter the scallions.
  4. Discard mushroom stems and wipe the caps with a damp paper towel. Quarter the caps and season lightly with salt and pepper.  Scatter over the chicken.  Cover dish with heavy foil and bake for 35 minutes.
  5. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Serve with accumulated juices, and garnish with parsley.

NOTE:

Organic chickens tend to be small, therefore in order to get the 6 ounce boned portions per person I use 2 thighs.

 
 

Fish in a Coconut-Curry Broth

Fish in Coconut.jpg

Makes 4 servings.

I love this dish with its intense flavor. Of course, you can reduce the seasonings. I also treat this dish as a meal in itself especially when served with rice.

INGREDIENTS:

  • 13.5-ounce can coconut milk
  • 1 cup vegetable broth
  • 2 medium carrots, peeled quartered, coarsely chopped (See Note)
  • 2 medium shallots, quartered, coarsely chopped
  • 4 garlic cloves, quartered coarsely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric
  • ¼ teaspoon crushed red pepper
  • 1½ pounds halibut, or other firm whitefish
  • 1 teaspoon Kosher salt, approx
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx.

PREPARATION:

Rice:

  1. In a medium saucepan combine coconut milk, vegetable broth, carrots, shallots, garlic, turmeric, curry powder and crushed red pepper.  
  2. Cook over medium heat, uncovered, stirring from time to time, until vegetables are almost soft, about 8 minutes.  

Fish:

  1. Pat the fish dry with paper towels.
  2. Cut into 1-inch squares and place in a bowl.
  3. Season with salt and pepper.  
  4. Bring the broth to a boil and add the fish. Cover and cook over low heat until fish is JUST cooked through, about 1 minute.
  5. Season to taste with lime juice, salt and pepper.

Note:

I chop all the vegetables in a food processor. Be sure to quarter them first.  

 
 

Mushroom Frittata

Mushroom Frittata.jpg

Makes 8 first course servings or 4 luncheon servings.

This is a fall and winter dish when wild mushrooms are in season.  To further enhance the mushroom flavor I add dried porcini mushrooms. I serve the frittata warm or at room temperature with a variety of greens dressed with truffle oil and salt.

INGREDIENTS:

  • ¾ ounce dried porcini mushrooms (See Note)
  • ¾ cup boiling water
  • ¾ pound pound wild assorted mushrooms; shiitake, porcini, oyster, cremini
  • 5 tablespoons extra-virgin olive oil
  • 2 large shallots, finely chopped (See Note)
  • 4 garlic cloves finely chopped
  • 6 large eggs, at room temperature
  • 1 cup loosely packed flat leaf parsley, coarsely chopped
  • Leaves from 8 full thyme sprigs
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Place the dried porcini mushrooms in a small bowl. Pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove the reconstituted mushrooms and squeeze dry all the liquid back into the bowl.        
  3. Place in a food processor fitted with the steel blade.
  4. Wipe all the mushrooms with a damp paper towel. For the shiitakes, discard the stems and quarter.  For the rest of the mushrooms, trim the stems and quarter. Add to the food processor, in two batches, and chop coarsely. Remove to a large bowl.  
  5. Heat 1 tablespoon oil in a 12 inch non- stick skillet, add the shallots and garlic, and sauté over low heat until soft. 
  6. Add 2 tablespoons oil and all the mushrooms. Sauté over high heat until the mushrooms are beginning to release their juices. Cool.   
  7. Whisk the eggs in a large bowl, add all the mushrooms, parsley and thyme. Season to taste.
  8. Heat the remaining 2 tablespoon of oil in the skillet over medium/high heat.
  9. Pour in the mushroom-egg mixture, distributing the mushrooms evenly and reduce the heat to medium.  
  10. Cook the frittata, COVERED, over medium heat for about 15 minutes. The sides will be set but the top will be soft to the touch. Shake the pan once or twice.
  11. To serve cut into wedges of your choice.

NOTES:

I chop shallots and garlic together in a food processor and the parsley separately.

I freeze the reconstituted mushroom liquid, which is a wonderful addition to soups, stews and even pasta.

 
 

Miso Glazed Chicken Salad with Quinoa

Miso Glazed Chicken Salad.jpg

Makes 4 servings.

Wholesome and nutritious, this salad can be made even more wholesome by adding a variety of steamed vegetables, such as Haricots Verts, Brussels sprouts, cauliflower and broccoli. The quinoa adds a bit of texture.

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each

  • Hearts of romaine lettuce, about 16 leaves, torn to manageable pieces.

QUINOA:

  • 1 tablespoon unsalted margarine

  • ½ teaspoon kosher salt

  • 1¼ cups water

  • 1 cup quinoa

MISO GLAZE:  

  • 1 tablespoon vegetable oil

  • 2 tablespoons white miso paste

  • 2 tablespoons mirin (Japanese rice wine.)

  • ½ teaspoon salt

DRESSING:

  • 3 tablespoons extra-virgin olive oil

  • ¾ tablespoon Dijon mustard

  • 1 tablespoon lemon juice, approx

  • ½ teaspoon kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, cover and cook for about 15 minutes, or until all the water is absorbed and the grains are tender Stir with a fork to fluff the grains. If the grains are not tender, add a tablespoon of hot water and continue cooking. Cool.

  2. In a small bowl combine the ingredients for the MISO GLAZE.

  3. Pat the chicken dry with paper towels and coat well with the miso glaze. Place in a glass or nonreactive dish. Cover with cling wrap and refrigerate for a couple of hours.

  4. Whisk together the ingredients for the DRESSING and set aside.

  5. Preheat the broiler.

  6. Bring the chicken back to room temperature.

  7. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.

  8. Place the chicken skin side down (where the skin would have been) in the basket and broil as close to the heat as possible for 5 minutes. Turn over and broil for another 3 minutes. The chicken should be slightly pink on the inside.

  9. Remove from the oven, cover the chicken with foil and let rest for 1 minute.

  10. When the chicken is cool, cut it into wide strips.

TO SERVE:

Toss the quinoa and the greens with the dressing and top with the chicken.

If you are adding vegetables, toss it all together