Tag: white wine vinegar
Chicken Parm with Broccoli Rabe Pesto
- 6-8 chicken tenders
Marinade
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon salt and pepper
Mix the ingredients in a small bowl and marinate the chicken tenders for 4-5 hours.
Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- Pinch of salt
- 1 1/4 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup homemade tomato sauce
- 1 cup shredded low moisture part skim mozzarella cheese
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken tenders.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Add some more sauce and keep aside.
Pesto
- 2 cups broccoli rabe leaves only, roughly chopped
- 3 cups baby spinach, roughly chopped
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.
1 pound pappardelle, cooked al dente with some pasta water saved.
Once the pasta is cooked, return it to the same pot with ½ cup pasta water. Add ½ cup broccoli rabe pesto and mix well. Adjust seasonings and serve with chicken tenders on top.
Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese
- 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
- 2 bunches asparagus, ends cut off and washed
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 375 degrees F.
Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.
Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.
- ½ cup feta cheese, crumbled
- ½ cup kalamata olives, sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- Pepper
Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.
Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.
Seared Cod with Blood Orange Reduction
Blood oranges are in season right now- do take advantage of them. They are most delicious oranges you will ever taste and the color is fascinating!! I have been using them for salad dressings, sauces, desserts.. the list goes on…
- 4 wild caught cod fillets
- Salt
- Pepper
- 2 tablespoons extra light olive oil
- 1 cup blood orange juice
- 2 teaspoons white wine vinegar
- 2 teaspoons honey
- ½ cup blood orange segments
- 3 to 4 green onions, chopped
- ½ cup green and black olives, chopped
Sprinkle salt and pepper on to the fillets on both side. Keep aside. Heat a non stick pan with the olive oil. Sear the fillets on both sides for about 2 to 3 minutes each. Take out of the pan and transfer to a lined cookie sheet and finish off in a 350 degrees oven. The time will depend on how thick the fillets are. Careful not to overcook the fish.
In the meantime add the orange juice, vinegar, honey, orange segments, green onions and olives. Simmer on a medium heat and reduce by half. The sauce should be thickened and taste tangy and sweet. Pour over the fillets and serve.
Warm Spinach Salad with Pancetta and Feta
This recipe is a play on the popular warm spinach salad. It is typically made with bacon. You start off by cooking some bacon down; taking the bits out and using the warm fat for salad dressing.
I used pancetta instead of bacon; rendered it and kept it aside. A mixture of dijon mustard, white wine vinegar and apple cider make a delicious dressing. To make it interesting, I added crumbles of salty feta cheese. I am a big fan of this cheese- I love salty cheese, and this one is as salty as they come. It provides an amazing punch of flavor. The good thing is you don’t need a whole lot of it and it is naturally lower in fat than other cheeses.
The salad turned out delicious- it was a great start to the meal, especially since it continued with the yummy meatballs…
- 3 cups baby spinach
- ½ cup crumbled feta cheese
Place the spinach and cheese into a medium salad bowl. Keep aside.
- ¼ cup chopped pancetta
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, sliced
- 1 teaspoon Dijon mustard
- 2 to 3 tablespoons white wine vinegar
- 3 tablespoons apple cider
- Salt
- Pepper
Heat a small frying pan and add the olive oil. Add the pancetta and cook on medium heat for 5 to 6 minutes, stirring constantly till the pancetta bits are crispy. With a slotted spoon, take out the pancetta and keep aside. Keep the flame to medium and add the shallot. Saute for 2 to 3 minutes. Add the vinegar and apple cider. Whisk in the mustard and add salt and pepper if needed.
Pour over the baby spinach, toss and serve.
Arugula Fennel & Orange Salad
The orange theme continues. I served this delicious salad with the yummy stew from yesterday. I love cooking with a theme- it doesn’t have to be very complicated. It could either be the same cuisine or just one ingredient that ties the meal together.
As I am obsessed with oranges right now and decided to add them to both my main entree as well as this salad.
The other ingredient in this delicious salad is fennel. Full disclosure on this veggie- I am not a big fan. Well, I guess I wasn’t a big fan until I started giving it a chance and started picking it up every time I would go grocery shopping. I started using it raw in salads. I used my nifty mandolin and came up with super thin, crunchy slices of fennel. It complements oranges really well.
I finished the salad with arugula. Arugula is one of my favorite greens to eat. I love the subtle bitterness they provide.
I then made a very easy salad dressing that includes fresh orange juice, Dijon mustard and agave. Agave is my new favorite sweetness to use in everything. Try this salad- it is yummy!
- 4 cups baby arugula
- 2 navel oranges, segments out and the rest juiced
- 1 large fennel bulb, cleaned and sliced thin
Add the arugula, orange segments and fennel slices in a salad bowl. Mix well and keep aside.
Salad Dressing
- Juice of the two navel oranges (about ¼ cup)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons agave
- Salt
- Pepper
- 3 tablespoons extra virgin olive oil
Add the orange juice, vinegar, mustard, agave, salt and pepper. Slowly drizzle the olive oil into the mixture until emulsified. Check for seasonings and add to the salad. Toss and serve.
Irish Style Coleslaw
It is time to cook up some corned beef and cabbage- it is that time of year. The time has changed and spring is in the air- we are almost there…
So, how does an Indian cook celebrate St. Patrick’s Day?? Well, I wasn’t very sure a few days ago. I was planning on wearing green (which is usually the only thing I do most years), and maybe visiting our local pub for a full Irish breakfast- yum! I will forego the green beer as I am not a beer gal but will devour the rest..
How should I honor the Irish tradition? It is a busy week and I was not up for a very complicated recipe with a big commitment- so I decided to make something simple. I was thinking of doing burgers for dinner and decided on making an Irish style coleslaw. I love a well made coleslaw but usually find myself shying away from it at restaurants. Mostly the salad is bland and old tasting- so I don’t eat it.
I was determined to make a delicious coleslaw and noticed a typical Irish coleslaw is usually made without mayonnaise- although I did come across some recipes with a tad bit added. I decided to eliminate it in my recipe. I made it easy for myself and bought a pack of shredded green cabbage. I looked for the rest of the ingredients in my fridge. I had green onions, sweet red peppers and Dijon mustard. I also added half an apple as I saw most of the recipes included some kind of an apple. I also added some apple cider to the dressing to mimic the flavor in the salad.
The coleslaw was a big success. I made Greek style burgers – yes, I know that is a weird combination, but it all complemented each other really well. The cabbage was delicious with the tangy dressing, the apple provided a delicious crunch and the green onions and red pepper were just right.. enjoy!
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Fennel Carrot & Beet Salad with Orange Dressing
This is a delicious salad, inspired by Martha Stewart. I watched her during the holidays and this was a salad she made with roast pork.. but I think it would be great with a yummy pasta dish. It is especially very nice in the winter as it includes beets, carrots and fennel. All the veggies are grated or sliced. The mixture of all the colors is beautiful.
I made it easy and bought shredded carrots. I peeled the beets and grated them using a box grater. I used my trustee mandolin to slice the fennel. One could just use a sharp knife to slice the fennel thin as well.
The great thing about this salad is that one can make it in advance. The flavors and colors meld together and taste delicious.
I made an orange dressing with fresh orange juice, agave, Dijon mustard and white wine vinegar- very simple and yet very flavorful!
The salad was delicious and full of crunch!
- 2 fennel bulbs, trimmed and peeled and sliced thin
- 1 cup shredded carrots
- 2 medium beets, grated
Place all the grated and sliced vegetables into a salad bowl. Mix well and keep aside.
- ½ cup freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 teaspoons agave
- 4 to 6 tablespoons extra virgin olive oil (depends how tart you like your dressing)
- Salt
- Pepper
Place the orange juice, vinegar, mustard, agave, oil, salt and pepper in a small bowl. Place a lid and shake for 30 seconds or till the dressing is emulsified.
Dress the salad half an hour before serving. Check for seasonings and serve.