This is by far one of my husband’s favorite dishes. I would venture to say that the kids love it almost just as much. It is also pretty quick and easy to make, the majority of time is spent in the prep work. If you don’t have time to prep your veggies, Whole Foods has great prepped veggies for stir-fry, etc in the produce section. Grab those and a rotisserie chicken for a practically no-prep meal.
2 chicken breasts, cut into bite-size chunks
1 zucchini, halved and sliced (alternative – handful of green beans, cut unto bite size pieces)
handful of mushrooms, sliced
1 bunch kale (de-ribbed) or bok choy
1 small onion, chopped
1-2 peppers of your choice (I usually use 1 red, 1 yellow)
1 can coconut milk
2 Tbsp curry paste (red or green – we like both)
handful of cashew nuts
Cook chicken in wok or large pan over medium-high heat on stovetop with coconut milk (reserve about 1/4c coconut milk to mix with curry paste). Once chicken is cooked through, add veggies. While the veggies cook, mix together curry paste and reserved coconut milk. Add to chicken and veggie mixture. Cook veggies to your liking (we prefer ours still crisp). Serve over rice, garnish with cashews.
In the craziness that has consumed us recently, I have become used to a quick but healthy lunch … salad. Salads can be SO boring, especially if you’re having them every. single. day. So, here are a few that I have enjoyed as of late …
SPINACH SALAD w/ STRAWBERRIES
fresh spinach (the farm has had the most amazing spinach this year!)
fresh ripe strawberries
candied pecans (easy to make, store bought fine too)
parmesan balsamic vinaigrette (recipe below)
This is my favorite salad to curb a sweet tooth!
HEARTY SPINACH SALAD
turkey bacon (or regular bacon if you wish)
croutons if you desire
This is great for a heartier appetite!
PARMESAN BALSAMIC VINAIGRETTE
2T balsamic vinegar
1T olive oil
1T fresh squeezed lemon juice
1 small garlic clove, crushed
3T finely grated parmesan cheese (I like to use my micro-plane to get it super-fine)
Shake contents together in jar. Refrigerate any left0vers.
CARROT, RADISH, and BEET SALAD
1/4c julienned carrots
1/4c julienned radishes (red or daikon)
1/4c julienned beets
1T apple cider vinegar
Toss veggies with vinegar and let sit for at least 30 mins. Serve scoop over mixed greens or bed of your favorite lettuce.
This week’s bounty at the CSA included Daikon radishes, carrots, and garlic scapes. Fresh, local, organic veggies are the best! I was craving a gourmet fish dish for dinner, and this is what I came up with. It was delicious and will definitely be made again!
Salt and pepper fish. Pan sear on stovetop. Place in baking dish, cover with foil, and bake in 350 degree oven covered for about 15 minutes. Remove foil and complete cooking for about 5 minutes. Remove from oven and let sit for about 3 minutes. Divide into 4 portions.
While the fish is in the oven, prepare the Bernaise Sauce and vegetables.
You can grill the endive first or simply place it on the plate raw (the crunchy, semi-bitter flavor with the fish is fantastic). Julienne radishes and carrots, slice garlic scapes into small slices. I like to just toss these together and saute in the same pan that the fish was seared. Don’t over cook! The veggies should be slightly crunchy.
Arrange endive on plate. Spoon Bernaise sauce in center and place fish on top. Then spoon veggie mixture alongside.
My family loves this recipe on cold evenings and it is a great alternative to a typical Thanksgiving dinner if you wanted to change things up a bit.
1 whole turkey breast, debone & butterfly (I usually remove skin)
2-3 leeks, sliced thin (white and light green parts only)
Handful of shitake mushrooms (or mushrooms of your choice), diced or sliced thin
1/2 c plain breadcrumbs (leave a few pieces of whole wheat bread on the counter for a day and crumble for a healthier option)
1/4 onion diced small
1/4 c Parmesan and/or Romano shredded cheese
1 tbsp crushed garlic
2 tbsp olive oil
1 tsp parsley
1 tsp oregano
1 tsp thyme
salt & pepper to taste
Heat 1 tbsp olive oil in saute pan over medium heat. Add leeks, onion, and garlic – saute until onions begin to turn golden. Add mushrooms. Saute about 3 minutes. Remove from heat.
While vegetables are sauteing, mix herbs, salt, and pepper. Take 1/2 this mixture and add shredded cheese and breadcrumbs to it. Reserve remaining 1/2 of this mixture.
Combine leek mixture with the herbs you mixed with cheese and breadcrumbs.
Pound turkey breast until thin, but not less than 1/4″ thick. Stuff with leek/breadcrumb mixture. Close with cooking string or toothpicks. Use remaining oil to coat roasting pan. Place stuffed turkey breast in pan and sprinkle reserved herb mixture over it.
Cover with foil and Bake in 375 degree oven for about 35 minutes. Remove foil and bake uncovered for another 15-20 minutes. Slice and serve.
* Time-Saving Note: This can be prepared one day and cooked the next.
I may have mentioned before that I asolutely LOVE my Epicurious iPhone app. I generally pick 1-5 new recipes to try each week, make a shopping list in the app, and go. We have enjoyed almost every single recipe we have tried. I would really like to share one from this week that is now ranking in the ever-growing “top 10″.
Two Tuesdays a month, the oldest has Girl Scout meetings – which means that I have to cook dinner early in the day or put something in the crock pot. I’ve never been much of a crock pot cook, until these Girl Scout meetings began. So, I decided I better start using my slow cooker and getting creative. I don’t see why a meal from the slow cooker should taste any less delicious than one made at hand. I tried this out last night and it was quite a hit with the whole family. Hope you like it!
* Update (09/06/2011) I recommend using coconut milk in lieu of cream of __ soup – much healthier and much more tasty!
I have a thing against ricotta. It hasn’t ever really done anything to me, well except make me gag. It’s a texture issue. But I love lasagna. So replacing the ricotta with cottage cheese is the perfect solution! This is super-easy to make and is actually great leftover. I hope you and your family enjoy it as much as we do!