Chorizo and Asparagus and Microwaved Sweet Potatoes

If you are looking for an easy and super quick mid-week meal boy do I have a good one for you. check.  Asparagus, check.  Slivered Almonds, Check.  Bread, check.  Olive Oil, check.  Along with a pan that’s literally all you need for this recipe.  I found this recipe on Smitten Kitchen and can’t get over how easy and delicious it is.  You can also toast your bread right in the pan but I prefer to bake my croutons to avoid the extra oil.

Ingredients:
Serves 3-4


chorizo, chopped

asparagus, chopped

slivered almonds

3 Tbsp olive oil

Salt and pepper

½ loaf of old bread, cubed

2 sweet potatoes

Method:

Pre-heat oven to 350 degrees.

Combine the chorizo and asparagus in ½ the olive oil in a skillet. Use the remaining olive oil to coat the bread cubes and toss with salt and pepper.  Put in the oven until lightly browned, about 15 minutes.  Add the slivered almonds to the pan once asparagus is nearly cooked, the time will depend how well you like your asparagus cooked (I like mine a little al dente).  Remove croutons from oven and toss into the skillet ingredients.  Cut the sweet potatoes in half, lengthwise.  Puncture with fork and put in microwave for 3 minute increments until fully cooked.  Slice into cubes once done and serve.

Healthy Turkey Balls

For anyone who lives in New York City and doesn’t live under a rock, they most likely have heard about the phenomenon that is The Meatball Shoppe.   I had my first experience there last month and it was utterly brilliant.  I can’t stop thinking how the proprietors came up with a simple idea, executed it to perfection and now have this insane following for a restaurant that primarily just serves meatballs!  It’s crazy.  Crazy good. 

I think the notion that meatballs must be made from beef has long since been erased and I am a big fan of using ground turkey.  Meatball Shoppe watch out…my dad makes a mean turkey ball!  In an attempt to learn how to cook after college, I had an evening tutorial with my dad to learn how to make the perfect turkey ball.  I’m pretty sure my recipe has evolved since that evening but the basics are mostly there and this recipe is pretty fail-proof for anyone willing to try!  For the sauce I use a recipe found on 101cookbooks.com that is a great base for any tomato sauce.  You can use it as is or add vegetables like mushrooms, peppers, etc. depending on your taste.

Turkey Balls

 Ingredients:

1lb extra lean ground turkey (make sure to check the package before buying to ensure it is Lean or Extra Lean meat)

1 egg, beaten

Handful fresh parsley, finely chopped

Handful of fresh parmesan, shredded

1 small onion, finely chopped

¼ cup planko bread crumbs (regular bread crumbs will work too)

1 tsp oregano

1 Tbsp olive oil

salt and pepper

5-Minute Tomato Sauce

 
















Ingredients:

1-28oz can of crushed tomatoes

3 cloves of garlic, crushed

zest from 1 lemon

1 Tbsp olive oil

1 ½ tsp red pepper flakes

Salt and pepper

Method:

Combine dry ingredients in a bowl  (Bread crumbs, parsley, onion, parmesan, oregano, salt and pepper).  Mix well.  Add the ground turkey and crack the egg over it before you mix it into the rest of the ingredients. Roll into 1 or 1 ½ inch balls.   Heat olive oil on medium heat in a large skillet and slowly add the turkey balls so that they evening coat the pan.  Using tongs turn the meatballs as they start to brown.  Once each side has been browned (3-4 rotations) add the crushed tomatoes, garlic, red pepper flakes, salt and pepper.  Turn the heat down and let the sauce simmer for about 15 minutes.  Cut into a ball and make sure it is fully cooked.  Serve over pasta in a sandwich or if you want to bring the Meatball Shoppe to you – serve over a salad with variety of fresh vegetables.  ENJOY!!!

Roasted Peppers with Mozzarella and Capers

For no apparent reason, I have stubbornly held onto a childish dislike of capers.  I was never a particularly picky eater but as a child there were always a few things that I dreaded like brussel sprouts and oysters.  I outgrew those distastes years ago but inexplicably I have categorized capers in a forever “yucky” category.  Truthfully, I can’t even remember where I was or what I was eating (I must have been a few glasses of wine deep) because I ate a dish that was sprinkled in capers.  Wouldn’t you know it.  I actually like capers.  So I decided to make my very first dish using capers.  I found this recipe on the Smitten Kitchen food blog and was taken in by her yummy pictures.  I think this would be a great side for a dinner party – it is so simple but beautiful and impressive.

Ingredients:
Serves 2-4

3 bell peppers
2 Tbsp olive oil
1 Tbsp capers
fresh mozzarella
1 clove garlic, minced
1/4  cup red wine vinegar
salt and pepper to taste

Method:

To roast peppers, preheat oven to 425 degrees.  Remove stem and clean out seeds from peppers.  Coat with olive oil and place top down on a baking sheet.  Bake for about 30 minutes or until skin is easy to peel off.  Remove from oven and let cool.  Once cool enough to touch - peel away skin.  Cut into thin slices.  Meanwhile combine vinegar, garlic, salt and pepper and mix.  Pour over peppers and let marinate for at least an hour.  Add capers and mozzarella.

Fourth of July Blueberry Pie

For the 2nd annual Hamptons girls wine tasting event (which includes Greice, Lisa and myself) we returned to Wolffer Estates Winery in Sagaponack, NY.  They offer an incredible Rose which you can drink outside overlooking their vineyard at dusk.  Anyone headed out that way should make a point of visiting.  Anyways, while we were busy purchasing multiple bottles of Rose to take home with us I noticed a beautiful cookbook, Savoring the Hamptons.  I happened to flip to a recipe called the Fourth of July Blueberry Pie.  I immediately knew I had to make the pie.  I will admit doing a bad deed.  Instead of buying the cookbook I just took a picture of the page so I had the basics to follow.  I am headed back out there next weekend and will without a doubt purchase it.  This recipe is so delicious (and I didn't even make my own crust)!  I think that pies that don't cook the fruit are some of my favorites.  My mom makes a strawberry pie with fresh local Washington berries that is phenom.  Next time I'm back in Seattle over the summer we might have to have a pie off to see which is better:  blueberry vs. strawberry.  I highly recommend this recipe to anyone who likes delicious food. 

Ingredients:

2 quarts blueberries
1 tsp lemon zest
2 Tbs corn starch
1 cup water
2/3 cup sugar
pie crust (I used pre-made)

Method:

So the key to this pie is that 3/4 of the blueberries are not cooked.  They are coated in a sauce and then placed into the already baked pie crust.  Get ready for it.  To make the sauce combine the water and the sugar in boiling water.  Stir to dissolve the sugar for about 15 minutes.  Place the cornstarch in a bowl and add 2 Tbs of the boiling water.  Stir to dissolve and then return back to sauce pan.  Stir constantly.  Take 1 cup (or 1/2 quart) of blueberries and add to water.  Continue stirring for another 8 minutes or until the sauce takes on a slight syrup texture.  (Avoid smushing the blueberries if you can).  Place sauce in bowl and let cool.  Once cooled put remaining blueberries in a larger bowl and fold in the sauce so the uncooked berries are completely covered.  Put in refrigerator to cool.  This can be done several hours ahead of time.  When ready to bake the crust, place in pie tin and crimp the edges.  The recipe called for pastry weights (which I did not have and therefore did not use) but I recommend using them so that the pastry doesn't bubble since you're cooking it bare.  Pre-heat the oven to 375 degrees and bake for 15 minutes.  Remove pastry weights (if using) and cook for another 8 minutes or until crust is browned.  Remove and let cool.  Once cooled place your filling in and serve.  I topped mine with whip cream but I don't think you'd go wrong with vanilla ice cream either. 

Chicken Kebabs with Goddess Dresssing

I don't know what it is about Goddess Dressing but we've made these kebabs twice and the chicken comes out unbelievably tender.  This time we also added a packet of bbq dry rub to give it a little more kick but that it not necessary.  This is a great meal to keep in your back pocket when you need something quick and easy.  Especially in the summer so you can grill. 

Ingredients:

1lb skinless boneless chicken breast, cubed
1 bell pepper, loosely chopped
1 zucchini, loosely chopped
1 onion, loosely chopped (I used a vidalia onion)
olive oil for veggies
goddess dressing
pitas
lettuce
1 tomato, diced
1/2 cucumber, diced
hummus

Method:

Placed cubed chicken into a container and coat with Goddess Dressing or any tahini dressing you can find.  Let sit for at least 30 minutes.  Soak wood skewers in water, if using.  Make sure veggies are chopped into large chunks that can be easily threaded onto the skewers.  Combine in a bowl and drizzle with extra virgin olive oil.  Stir and make sure they are evening coated.  Load skewers with chicken and veggies.  Grill until chicken is fully cooked (about 10 minutes depending on the strength of your grill).  Meanwhile chop the tomatoes, lettuce and cucumber.  Toast your pitas and cover with hummus.

Gazpacho

Summer in New York City is a love hate relationship for many.  People flock outside to enjoy late evening dining but during the daylight hours (and often well into the evening) there is no respite for the intolerable heat.  This truly is a concrete jungle.  I returned home after a weekend in the shaded Philly suburbs to find the summer in full swing.  NYC was sweltering.  I started thinking of ice cream and smoothies almost immediately.  Since I couldn't justify ice cream for dinner I decided on gazpacho.
I've thought about making gazpacho for a while now.  It is straight forward and requires little work minus the initial chopping.  I made enough to last me all week.  I would say this though - you do not want to eat too much gazpacho in one sitting.  I tried pouring a normal size bowl and was a bit overwhelmed.  I think I prefer it as a starter, a very refreshing and light starter.  I followed a recipe from Ida Garten on the Food Network but made a few changes because I wanted my soup to be a little chunkier.

Ingredients:

4 tomatoes, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
1 english cucumber, chopped
3 cloves garlic, chopped
2 cups low sodium tomato juice
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tsp salt
1 tsp pepper

Method:

I chopped all my veggies into large chunks and placed each individually into a food processor.  You don't want them to be over processed so make sure they still have some texture.  Combine the veggies into a large bowl after they have been in through the food processor - the garlic can just be chopped by hand.  Add olive oil, vinegar, salt and pepper.  Stir and put in refrigerator to cool.   The longer it sits the more flavor it will have, give it at least an hour before you serve.  I served with cantaloupe wrapped in proscuitto for a delicious and cool dinner.

Healthy Greek Chicken Wraps with Tzatziki

We had these chicken wraps two nights in a row and they were delicious both times.  This is such an incredibly easy week night meal and great because you can make enough for a couple of meals.  What's not to love about it.  Also, what's not to love about Tzatziki.  I know Greek yogurt is all the rage these days but count me in because it so versatile without all the fat of other spreads.  I substitute in all kinds of recipes and it hasn't steered my wrong yet (although it is the original ingredient for tzatziki).   Anyways if you're looking for something super easy and quick - these wraps are seriously great.

Ingredients:

whole wheat wraps
1lb chicken breasts, cubed
lettuce
sundried tomatoes (or regular tomatoes if you prefer)
crumbled feta
tahini salad dressing or marinade (I used Goddess from Trader Joe's)
hot sauce

Tzatziki:
8oz of non-fat greek yogurt (I love Fage)
1/4 cucumber, finely diced
2 cloves garlic, finely minced (use to taste I love garlic)
1 tsp lemon juice
1 tsp dill
salt and pepper

Start by marinating the chicken in the dressing.  Let sit for about 1/2 an hour at minimum.  I put the chicken on the grill as kebabs but you could just as easy put in the broiler or use a indoor grill.  Cook until done.  Meanwhile to prepare tzatziki stir in the cucumbers, dill, garlic, lemon juice, salt & pepper into Greek yogurt.  Spread tzatziki on wrap and throw on the rest of the ingredients.  Add hot sauce if you like hot!!