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Roasted Broccoli with Blood Orange Juice and Pine Nuts

March 12, 2014

I served this with the pasta from yesterday instead of a salad. I used delicious blood orange juice and zest although regular oranges can be substituted… it was delicious!!

  • 3 cups broccoli florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Preheat oven to 400 degrees.

Place the broccoli on a lined cookie sheet and roast for about 20 to 25 minutes or till the broccoli is golden brown. Take out.

  • Zest and juice of 2 blood oranges
  • ½ cup pine nuts, toasted
  • 1 tablespoon extra virgin olive oil

Sprinkle the zest and drizzle the blood orange juice on the warm broccoli. Add the pine nuts and olive oil. Mix well and serve warm.

Miso Udon Noodles with Chicken and Scallops

March 9, 2014

We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!

  • 1 pack udon noodles, cooked according to package instructions
  • 2 tablespoons extra light olive oil
  • ½ pound scallops, cleaned and sliced in half
  • 2 to 3 chicken cutlets, sliced thin
  • 2 inch piece fresh ginger, grated
  • 1 10 oz pack Cremini mushrooms, sliced
  • 1 small bunch of bok choy, chopped, whites and greens separated
  • ½ cup cilantro, chopped

Miso Sauce

  • 1 tablespoon white miso
  • 1 tablespoon mirin
  • 1 tablespoon low sodium tamari

Mix all the ingredients in a small bowl and keep aside.

  • ½ cup chicken broth
  • 2 teaspoons cornstarch

Mix the cornstarch into the chicken broth and keep aside.

Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.

 

Scallop Scampi

March 5, 2014

My daughter loves shrimp scampi and scallops- so I made scallop scampi! Why not?? It was delicious…

  • 1 pound scallops, cleaned
  • Sprinkle of salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 garlic cloves, grated
  • 2 teaspoons capers, smashed
  • Juice of half a lemon
  • Zest of a lemon
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 tablespoon all purpose flour
  • Salt
  • ½ cup parsley, chopped

Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside.

Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.

 

 

Roasted Tomato Salsa

March 4, 2014

I make salsas year round. I made this one with the chili from yesterday. It was delicious with a mound of crunch tortilla chips…

  • 6 roma tomatoes, cut in half and seeds removed
  • 1 medium yellow onion, peeled, cut in half
  • 4 garlic cloves, peeled
  • 1 tablespoon extra virgin olive oil
  • Sprinkle of salt
  • ½ cup cilantro, chopped
  • Juice of small lemon
  • 1-2 teaspoons salt
  • 1 teaspoon ancho chili powder

Preheat oven on a low broil.

Line a cookie sheet with aluminum foil. Place the tomatoes and onions cut side down. Add the garlic. Drizzle the olive oil and sprinkle the salt. Broil for 10 to 20 minutes (depending on strength of broiler) till the veggies are soft and char on them. Take out and let cool. Place in a blender with the cilantro. Blend till smooth. Transfer to a serving bowl. Add the lemon juice, salt and ancho chili powder. Mix well and check for seasonings. Serve with tortilla chips.

Short Rib Chili with Tomatillo Sauce

March 3, 2014

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

  • 5 to 6 short ribs, bone in

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons ground roasted cumin
  • 2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

  • 6 tomatillos, peeled and cut in half
  • 2 poblano peppers, cut in half and deseeded
  • 1 medium yellow onion, unpeeled, cut in half
  • 4 garlic cloves, unpeeled
  • Drizzle of olive oil
  • Sprinkle of salt
  • 1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 can pinto beans
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.

 

 

Chicken and Peas with Rice with Tomato Chipotle Sauce

March 2, 2014

I love me a good one pot meal… and this is a really good one. Perfect for company or a Sunday dinner!

  • 1 pound chicken thighs, boneless, skinless
  • ¼ cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper

Drizzle the chicken pieces with flour, salt and pepper, keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • ½ cup cilantro, chopped
  • 1 cup tomato sauce
  • 1 ½ cups white rice
  • 2 cups chicken broth
  • 2 teaspoon salt
  • 2 cups frozen peas

Heat a heavy saucepan with the oil and brown the chicken pieces on both sides about 4 minutes for each batch. Take out and add the onion, garlic and cilantro. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and rice. Saute for 30 seconds and add chicken broth and salt. Add the browned chicken pieces and bring to a boil. Simmer on a medium heat with lid half on for 15 minutes. Turn the heat down and cover completely with lid. Cook for another 15 minutes. Top with frozen peas and cover with lid again and let it cook for another 10 minutes. Take lid off and make sure the rice is fully cooked. Fluff with a large fork and serve.

Tomato Chipotle Sauce

  • 1 cup tomato sauce (fresh or canned)
  • 1 to 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon chipotle in adobo sauce

Bring the tomato sauce to a boil. Add the salt, sugar and chipotle sauce. Bring to a boil and simmer for ten minutes. Check for seasonings and serve with rice.

Chicken and Mushroom with Tomato Sauce

February 12, 2014

This is a great dish to enjoy either with spaghetti or crusty bread… it almost like a stew and this weather it is perfect with a yummy glass of red wine…

  • 6 to 8 chicken thighs, skinless and boneless
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 10 ounces packs of Cremini mushrooms, sliced
  • 1 cup red wine
  • 1 cup chicken broth
  • 2 cups tomato sauce (homemade preferable)
  • 2 teaspoons salt
  • ½ cup parsley, chopped
  • Cooked spaghetti

Dredge the chicken pieces in the flour, salt and pepper mixture. Keep aside. Heat a heavy saucepan with the olive oil on medium high heat. Brown the chicken pieces on both sides, about 3 to 4 minutes each. Take the pieces out and add the mushrooms. Saute on medium heat for 5 to 6 minutes until wilted and golden brown. Add the onions, garlic and rosemary. Saute on medium heat for 3 to 4 minutes. Add the red wine, chicken broth and tomato sauce. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take lid off and bring to a boil once more and cook till the desired consistency is reached. Taste for seasonings and garnish with parsley. Serve on top of whole wheat spaghetti.