Trouble With Toast

This is a summery dish if ever I saw one–spicy, yet refreshing, and really good on the grill (or so I imagine–I was stuck with my indoor grill pan, of course).  Even though I got serrano pepper in my eye and then cut myself while chopping mint, the great flavors of this meal made all of my pain subside.  Well, not really, but it was darn tasty.

Note: In Cooking Light magazine, this recipe is called “Seoul-ful Chicken with Minted Cucumbers.”  Love the dish, hate the pun.

Cucumbers:

• 1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
  1/4 teaspoon salt
  1/4 cup minced shallots
  2 tablespoons chopped fresh mint
  1 tablespoon seasoned rice vinegar
  1 tablespoon honey
  1 teaspoon dark sesame oil
  1/4 teaspoon ground red pepper
  1 serrano chile, seeded and minced

Chicken:

• 8 skinless, boneless chicken thighs (about 1 1/4 pounds)
  1/4 cup soy sauce
  2 tablespoons dark sesame oil
  1 tablespoon minced peeled fresh ginger
  1 tablespoon honey
  1/2 teaspoon freshly ground black pepper
  3 garlic cloves, thinly sliced
   Cooking spray
  1/4 cup thinly sliced green onions

To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

To prepare chicken, combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions.

This is a great recipe if you’re looking for something relatively healthy and easy to throw together.  The coating ensures that the chicken comes out VERY moist, though next time I’ll add more chili sauce, as the spice factor wasn’t up to snuff for me.  Served with herb-roasted potatoes and fresh green beans, this was a satisfying and simple weeknight meal.  Thanks, Real Simple magazine!

• 1 tablespoon chili-garlic sauce (found in the international aisle of most supermarkets)
  3 tablespoons pineapple juice
  4 6-ounce boneless, skinless chicken breasts
  3/4 cup bread crumbs
   Kosher salt
  3 tablespoons canola oil

Heat oven to 450° F.

In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.

In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, about 12 to 15 minutes.  Note: in my oven, 15 minutes was enough to cook the chicken through, but it didn’t give the coating a chance to brown and crisp.  After the baking period, I broiled the meat on high for a few minutes on each side, and that did the trick.

In addition to chocolate mint brownies (the recipe for which I’ve already posted), my other contribution to the recent Food Blogger Potluck was this deliciously cheesy dip.  And guess what–it’s light!  That’s right, Cooking Light magazine promised to deliver a rich, flavorful dish with less fat and calories, and I definitely felt like this version passed the test.  It’s quite thick, so make sure you have sturdy chips or bread to use for dipping.  This is a great make-ahead recipe; I mixed everything together, put it in the baking dish, and refrigerated it, and then I just popped it in the oven about 30-40 minutes before I wanted to serve.

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  1/2 cup fat-free sour cream
  1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  1/4 teaspoon black pepper
  3 garlic cloves, crushed
  1 (14-ounce) can artichoke hearts, drained and chopped
  1 (8-ounce) block 1/3-less-fat cream cheese, softened
  1 (8-ounce) block fat-free cream cheese, softened
  1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown.

Here’s the recipe for the delish (and light!) dessert I prepared for the food blogger potluck. Be careful not to overcook the bottom layer, or the bars will be dry. Also, it helps to REALLY let each layer cool and set before moving on to the next–especially if you’re concerned about a uniform aesthetic (which, when it comes to chocolate, I’m definitely not).  I found this one in Cooking Light magazine.

Bottom layer:

• 1 cup all-purpose flour1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1 (16-ounce) can chocolate syrup
• Cooking spray

Mint layer:

• 2 cups powdered sugar
• 1/4 cup butter, melted
• 2 tablespoons fat-free milk
• 1/2 teaspoon peppermint extract
• 2 drops green food coloring

Glaze:

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter

Preheat oven to 350.

As much as it pains the foodie in me, I have been known to turn to Let’s Dish to provide easy, fast, pre-made entrees that I can just pop in an oven or skillet when I’m feeling lazy.  However, that simplicity comes with a pretty hefty price tag, and it also requires me to rent a Zipcar and head out to the ‘burbs.  Bummer.

So, when I saw a recipe in Real Simple magazine for this make-ahead meal, I was really excited.  Would it be easy, tasty, and affordable?  Yes, yes, and yes!

• 1 lemon
  28-ounce can diced tomatoes
  8 sprigs thyme
  1 tablespoon capers
  4 small chicken thighs
  4 small chicken drumsticks
  Kosher salt and pepper
  2 tablespoons olive oil
  4 1-quart resealable plastic freezer bags

To freeze: Slice the lemon into rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers. Divide them among the 4 plastic freezer bags. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Add 1 leg and 1 thigh to each bag. Freeze, for up to 3 months, until ready to cook

To cook: Heat oven to 400° F. Remove the bags of chicken and tomatoes from the freezer (you’ll need 1 bag of chicken and tomatoes for each serving). Empty the contents of each bag into a baking dish. Drizzle with the oil, using 1 1/2 teaspoons for each serving. Roast until the chicken is golden brown and cooked through, about 50 minutes.

This is a great, easy recipe that actually tastes even better when you let it sit overnight. It came from Real Simple magazine, and the hardest part about it was finding the polenta (hint: at the P Street Whole Foods, it’s in a cookie-dough-esque roll/tube on the lowest shelf of one of the ethnic food aisles–I practically had to sit on the floor to see it)! Definitely spring for the crusty bread to soak up all of the juices–yum!

• 2 tablespoons olive oil
  1 pound Italian sausage (I used half sweet and half spicy)
• 2 medium onions, cut into wedges
• Kosher salt and pepper
• 2 small red bell peppers, seeded and sliced 1/4 inch thick
• 3 cloves garlic, thinly sliced
• 2/3 cup dry white wine (such as Sauvignon Blanc)
• 6 sprigs thyme
• 1 pound store-bought cooked polenta, sliced into thick rounds
• Crusty bread (optional)

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes. Add the onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, for 4 minutes. Add the bell peppers and garlic and cook until they are just soft, about 4 minutes. Stir in the wine and thyme.

Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.

Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown.

Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with the crusty bread, if desired.

Fresh, canned, or frozen, I really like corn.  Of course, it’s at its best in the summertime, when you can buy delicious just-picked ears, shuck them yourself, and serve them up boiled with salt, pepper, and a little butter.

I also love corn in soup, so it’s somewhat odd that I’ve never previously attempted corn chowder.  This version came from Real Simple magazine, and it is yum yum yummy.  The smoky, salty bacon balanced the sweet corn and the near-caramelized onions.  Even though my blender was being persnickety and didn’t puree as well as I would have liked, the flavor of the soup made up for any textural mishaps.  And it was great the next day, which is always a plus in my book.  I’ll definitely make this recipe again.

• 8 ounces sliced bacon, cut into 1/2-inch pieces (I splurged for Black Forest thick-cut, and it was well worth the extra cash)
• 1 large sweet onion, chopped (I used red)
• 2 cloves garlic, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 10-ounce packages frozen corn
• 3 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half
• Kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

Divide the soup among individual bowls and top with the scallions and reserved bacon.

When I was a kid, I looooooved my mom’s meatloaf.  A traditional beef version, it was covered in bacon and usually smothered in ketchup.  A true American classic!  Unfortunately, my dad was NOT a fan, so we didn’t get this tasty treat very often.

I was in the mood for meatloaf the other day, but I wanted a healthier, more modern take on my mom’s version.  Real Simple magazine provided the recipe (which I modified slightly), and it was REALLY good–just the right amount of spice, and SO moist.  I actually put it under the broiler at the end of the bake time, just to give it a good crunchy crust on top.  Leftovers were excellent, too (I recomment briefly reheating in the microwave and then broiling until firm and browned).

• 1 1/2 pounds ground turkey
  1 small yellow onion, chopped
  1/2 cup bread crumbs
  1 egg, beaten
  1 cup grated Parmesan (actually, I used pecorino romano)
  2 tablespoons plus 2 teaspoons mustard (I used spicy)
  1 cup flat-leaf parsley, chopped
  1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
  Kosher salt and pepper
   

Heat oven to 400° F. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Press the meat into an 8-inch loaf pan.Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

This was probably the most complicated recipe I’ve ever attempted–I started in the kitchen at 4 PM, and we didn’t sit down to eat till after 8 PM (and that didn’t count the overnight soaking of the beans).  Some of the time was inactive, like when the beans were simmering, but there was still a lot of work involved.

The finished product was very tasty, though the soup never achieved a real chili-esque consistency (it was more like black bean soup).  When I make this recipe again, I will cut the amount of water and maybe throw in a good stout as a substitute for some of it.  The pork was good, but largely unnecessary, so next time I’ll make a meatless version and save some time and money.  The best part was the homemade salsa (even though roasting peppers in a broiler is a giant pain in the arse)–it really gave the chili a refreshing kick, and it would be great by itself on chips or with some huevos rancheros or something.  The recipe came from the March Bon Apetit magazine–enjoy!

Chili:

• 2 tablespoons olive oil
• 2 large onions, chopped (about 1 1/2 pounds Total)
• 12 garlic cloves, chopped
• 7 tablespoons New Mexico chili powder
• 1 1/2 tablespoons ground cumin
• 14 cups (or more) water
• 1 1/2 pounds dried black beans, rinsed
• 2 1/2 teaspoons dried oregano (preferably Mexican)
• 1 1/2 teaspoons finely grated orange peel
• 1 1/2 teaspoons minced canned chipotle chiles in adobo

Salsa:

• 6 fresh poblano chiles
• 1 cup finely chopped white onion
• 1 7-ounce can salsa verde
• 1 1/2 cups chopped fresh cilantro
• 4 teaspoons cumin seeds, toasted

Crema:

• 2 cups sour cream
• 2 teaspoons minced canned chipotle chiles in adobo

Pork:

• 2 tablespoons olive oil
• 3 pounds country-style boneless pork ribs, cut into 3/4-inch cubes
• 1/2 cup low-salt chicken broth

For chili:
Heat olive oil in heavy large pot over medium heat. Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes. Add chili powder and ground cumin and stir 1 minute. Add 14 cups water, black beans, dried oregano, and grated orange peel. Bring mixture to boil; reduce heat to medium-low, cover with lid slightly ajar, and simmer until black beans are tender, about 2 hours. Add chipotle chiles and season chili to taste with salt. Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 30 minutes longer. Season chili to taste with more salt.

For salsa:
Char poblano chiles over gas flame or in broiler until blackened on all sides. Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chiles. Place chiles in medium bowl. Add onion and salsa verde. Season to taste with salt and pepper.

For crema:
Stir sour cream and minced chipotle chiles in medium bowl. Cover and refrigerate.

For pork:
Heat oil in heavy large skillet over high heat. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes. Transfer to another medium bowl.

Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.

Divide chili among bowls. Top with pork, salsa, chipotle crema, and shredded pepper jack cheese.

After reading this month’s Bon Apetit, Food & Wine, Cooking Light, and Real Simple magazines, I had torn out about 20 recipes that I really wanted to try.  Since I couldn’t decide which one would be first in line, I asked my boyfriend (a.k.a., my guinea pig) to pick Saturday night’s experimental meal.  He opted for these delicious lamb burgers, and they really turned out well.  The combination of the cinnamon and paprika gave the meat a nice smoky tinge, and the mint chimed in at the end of each bite to add a little refreshing kick.  The spinach, onion, and feta salad was the perfect accompaniment, and you could easily serve it on the side if you didn’t prefer to top the burgers with it.  Jason really liked the texture of the lamb and found it to be a nice change of pace from the usual beef burger.  Enjoy!

• 1/3 cup fresh chopped mint
• 2 teaspoons paprika
• 3/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 tablespoons olive oil, divided
• 1 1/3 pounds ground lamb
• 4 hamburger buns
• 1 1/2 cups baby spinach leaves
• 1 1/3 cups crumbled feta
• 4 1/4-inch thick red onion slices
• 1 1/2 teaspoons balsamic vinegar

Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb.  Shape into four 3/4-inch thick patties.  Cook patties in large nonstick skillet (I used a grill pan) over medium-high heat.  Note: the recipe says 4 minute per side for medium, but I cooked mine 5 minutes per side, and I still got rare to medium rare.  Granted, that’s what I was going for, but I just thought I’d let you know to go with your own timing if you don’t like your lamb baaaa-ing at you like I do.

Meanwhile, preheat broiler.  Broil buns until golden, about 2 minutes.  Top each bun bottom with burger.  Toss spinach, feta, onion, vinegar, and 1 1/2 tablesponns oil in bowl.  Place salad atop burgers.  Cover with bun tops, pressing firmly to compact.