Posts tagged ‘parsley’

July 11, 2012

Capellini with Arrabbiata Sauce and Grilled Chicken Breast

I can’t bring myself to buy jarred pasta sauce when it takes less than 10 minutes to make it from scratch.  It just doesn’t compare to the bright flavors of freshly made pasta sauce – and it’s not just better tasting it also better for you.

The simplest, and most authentic marinara is a quick sauce, seasoned only with onion, garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose.  It’s that easy. Toss with your favorite pasta and you’re weeknight meal is a quick trip to Italy!  Once you have this base, with just a few adjustments, you can make a range of sauces from a few simple ingredients.

Today we’re making Capellini with arrabiata sauce.  This dish’s name – arrabbiata – comes from the Italian word for “angry” because of the spicy tomato and red pepper.  The sweet tomatoes balance the heat from the peppers and will awaken any palate.  The salty, charred flavor from the grilled chicken offsets the heat and adds an element of texture to this luscious bowl of pasta.  No need for take out tonight, make a large bowl of pasta for your family and I promise you’ll go to bed with full bellies and a full wallet. 

Ingredients

  • 4 skinless boneless chicken breast
  • 1 packet Capellini pasta (angel hair)
  • 1 tbsp. extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, finely diced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 can diced tomatoes, 8 oz.
  • 2 cans stewed tomatoes, 16 oz.
  • 2 tbsp. tomato paste
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. red-hot chili pepper (use more or less depending on the level of heat desired)
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp. Fresh Italian parsley, roughly chopped
  • Handful of fresh basil, roughly chopped

Chicken seasoning

  • 1 tsp. salt
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder

Method

  1. Place large pot of water on stove to boil for the pasta.  Once it boils lower it to a simmer until everything else is ready.  The pasta only takes 4 minutes to cook so it’s the last thing you want to do, but you want to have the water ready to go.
  2. Place skillet on medium heat and add olive oil.
  3. Saute onion, garlic, salt and pepper for about 5 minutes.  You want the onions to turn opaque; you don’t want them to brown.
  4. Add diced tomatoes, stewed tomatoes and tomato paste.  Stir in Italian seasoning and red-hot chili peppers and return to a low simmer.
  5. Carefully spoon out about half the mixture and place it in a food processor.  You can also use a blender but be careful and hold the lid down tightly since the heat will want to push it up.
  6. Blend half the sauce and add it back into the skillet.  This will add richness to the sauce while still keeping some texture.
  7. Add Parmigiano-Reggiano and lower heat to low.  Now it’s chicken time!
  8. Turn grill on medium~high (350 degrees)
  9. Mix chicken spices in a small bowl and sprinkle on top and bottom of chicken breast
  10. Spray hot grill with PAM and place chicken over direct heat.
  11. Close lid and cook for approx. 6 minutes, then flip and cook another 6 minutes with the lid closed.  Chicken’s done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry.
  12. Remove chicken from grill and let it rest while you cook the pasta.  Don’t slice immediately; wait until you’re ready to serve.
  13. Return water to a boil, salt water (1 tbsp. salt) and add pasta.
  14. Stir well and let boil for 4 minutes.  Start the 4 minutes as soon as you drop in the pasta.
  15. While pasta cooks, add parsley and basil to the sauce.
  16. Drain well and reserve a cup of pasta water to add to the sauce.  This thin pasta is very delicate and will turn to mush if you over cook it.
  17. Add drained pasta directly into sauce and stir.  Add some of the pasta water if needed; it will help loosen the sauce if it gets too thick.
  18. Fill a large bowl with a healthy serving of pasta and top with sliced chicken breast.

Diverti!

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April 9, 2012

Dry Rubbed Seared Salmon

It’s officially springtime, and with Easter passing I’m beginning to go through my lighter dishes to go with the change of seasons.  I get giddy thinking about fresh grilled corn on the cob, summer salads full of fresh veggies, pears, apples and toasted nuts, and most of all the selection of fresh fish in the local market.  One of my all time favorites is salmon, however, one badly cooked salmon can turn me off for months, so I have to choose wisely when I dine out.  The dry, chalky taste of overcooked salmon is one of the most devastating things you can be met with at the dinner table.  Similar to a burnt cookie, overcooked pasta, or a hockey puck steak, overcooked salmon is a major offense in my book.  But when it’s done well, you’ll want to have it every day of the week.  The beauty of salmon is that it can pick up a variety of flavors, teriyaki, garlic, white wine and butter, and its meaty texture lends itself to a variety of cooking methods.  I don’t recommend cooking Dover sole on the BBQ, but a salmon can stand up to this summer time classic.

The delicate crispy, golden crust that forms on the outside is a perfect contrast to the juicy, meaty flesh.  It’s a symbol of summer and health, and gets you on the track to looking stunning in your new summer swimsuit.

Perfect pan-seared salmon demands on a very hot pan. Use a heavy cast-iron skillet, which heats evenly. Warm the pan before you add the oil – either extra light virgin olive oil or vegetable oil; this trick allows the pan to get it really hot without burning the oil. A preheated pan also requires less oil.  Once you master this method you’ll be able to whip up a gourmet dinner in less than 10 minutes – golden brown outside and tender inside.   I like to serve salmon with a fresh mixed green salad with a tangy vinaigrette, a refreshing contrast to the rich, yet delicate fish.

Ingredients

  • 2 6 oz. salmon fillets (skin on) one per person
  • 1 tsp. garlic powder
  • 1 tsp. fresh thyme, finely chopped
  • 1 tsp. fresh rosemary, finely chopped
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper, coarse grind
  • 1 tsp. lemon pepper
  • 1 tsp. ground ginger
  • 1 tbsp. butter
  • 2 tbsp. extra light olive oil
  • 2 tsp. fresh parsley, finely chopped

Method

  1. In a small bowl, mix garlic powder, rosemary, thyme, seal, pepper, lemon pepper, and ginger.
  2. Brush the salmon with olive oil on all sides.
  3. Take the spice mixture and generously coat both sides of the salmon.
  4. Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, add the oil.
  5. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds.
  6. Place the salmon skin side up in the cast iron skillet.
  7. Cook until golden brown on the bottom, about 4 minutes.
  8. Turn the salmon and cook an additional 3 to 4 minutes on the other side.
  9. Then lower heat to medium, place lid over skillet to trap heat and finish cooking an additional 2-3 minutes.
  10. With a minute to go, add a tbsp. of butter and let is melt in the pan, spoon it over the top of the salmon right before you turn off the heat.
  11. To check if the salmon in ready, stick a thin knife in the thickest part and gently look at the color inside.  It should be juicy and barely turning opaque.  If you over cook the fish it will be extremely dry and very white in color.
  12. When salmon is cooked enough to eat safely it will lose its translucency and become opaque. It should also flake easily when tested with a fork.
  13. Serve with a fresh salad and enjoy your very healthy yet tasty dinner!

December 6, 2011

Thyme Couscous

Like pasta, couscous doesn’t have much of a flavor itself.  But that’s one of the best things about it; you can add a variety of flavors, textures and spices to make it fit any mood.  When I’m already busy putting together a main dish, couscous is the perfect addition when you have your hands full.  It only takes 5 minutes to create fluffy, delicate pillows of joy.

Since couscous is so delicate, you need to be careful with the spice level and what you use.  It will add a great deal of flavor; so if you add something spicy like cayenne that’s all you’ll be able to taste.  I also want to steer you away from using dried herbs, fresh ones are in a completely different category.  It’s like comparing a fresh, crisp Fuji apple to those chewy dried fruit slices better known to me as foamy rubber nothingness.  Couscous cooks in 5 minutes, so the dried herbs don’t have a chance to reconstitute and end up getting stuck in your teeth apart from anything else.  So have fun with fresh herbs, and enjoy these combinations.

Ingredients

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • 4 sprigs fresh thyme, finely chopped
  • 1 tsp. garlic powder
  • 1/4 cup toasted pine nuts

Method

  1. Preheat oven to 350°F
  2. Line baking sheet with foil and distribute pine nuts evenly
  3. Toast pine nuts for 10 mins.  Remove when they’re slightly golden around the edges and set aside to cool
  4. In medium saucepan, add couscous, water, butter, salt, fresh thyme and garlic powder. Stir with fork to distribute thyme.  I pinch the thyme with my fingers before adding it in as it helps release the oils and favor.
  5. Bring to a light boil, quickly stir with fork, remove from heat and cover
  6. Let stand 4-5 minutes
  7. Fluff with fork
  8. Add cooled, toasted pint nuts

Here are some of my other favorites!

Basil and Sun-dried Tomato Couscous

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • 1/2 cup fresh basil, chopped (add it after the couscous has cooled or the leaves will turn dark brown)
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • 2 tbsp. black olives (optional)

Curry and Raisin Couscous

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • 1 tbsp. curry powder
  • ¼ tsp. turmeric
  • 1/3 cup golden raisins
  • 2 tbsp. fresh mint, roughly chopped
  • 1 tsp. toasted ground peanuts

Cranberry & Feta Couscous

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • ¼ cup crumbles fresh feta
  • 1/4 cup dried cranberries
  • 1/4 cup toasted, slivered almonds
  • Fresh parsley for garnish
October 18, 2011

Yellow Chicken Curry with Vegetables

You might be interested to know that curry is not a spice. In fact, there are several definitions out there designed to describe curry’s various combinations of piquant flavors, with many of these relying on origin just as much as how it’s used in the kitchen.  The important thing to remember is that it’s a blend of spices that can be selected and mixed by hand or purchased as curry powder to get the exact level of heat, spice or mellow warmth you’re looking for.  In my quest for the perfectly mild, yet also spicy curry, I began working on my own concoction.

My yellow curry can be altered to suit a spicy palette or toned down for those who prefer a mild heat, either way it’s depth of flavor and fragrant bouquet of spices will have you craving Indian more often.  I prefer a rich, velvety sauce with lots of meat and vegetables that offers up a variety of textures and flavors.  I use big chunks of carrots and cauliflower that soften as they simmer and absorb all the flavors of the cooked spices.  The rich flavor and velvety quality of the curry is perfectly paired with freshly steamed jasmine rice; you can’t help but go back for seconds.  Just adjust the amount of cumin and red pepper flakes to change the level of heat, either way you’ll get a traditional Indian curry worthy of being  part of your menu.

Ingredients

Chicken

  • 2 lbs. skinless boneless chicken breast, cut into bite size pieces
  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 4 tsp. turmeric
  • 2 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin

Sauce

  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 2 tsp. turmeric
  • 1 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1 large onion, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tbsp. fresh ginger, finely chopped
  • 3 jalapeno, finely chopped (include seeds if you want more heat)
  • 4 Bay leaves
  • 4 large carrots, peeled and chopped into bite size pieces
  • 1 small head of cauliflower
  • 2 10 oz. cans light coconut milk
  • 2 tbsp. tomato paste
  • 1-2 tbsp. semolina flour (for thickening)
  • Handful of fresh flat leaf parsley, roughly chopped

Raita

  • 1 pint plain Greek yogurt
  • 1 bell pepper, finely diced
  • 2 tsp. ground cumin
  • 3 tbsp. fresh mint leaves, roughly chopped
  • 1 tsp. lime juice (1/2 medium lime)

Method

You’ll start this recipe by cooking the chicken in a mixture of spices, similar to the ones that you will use in the sauce.  This gives the chicken way more flavor than if you just dropped it in at the end

  • Heat 3 tbsp. oil in a large, heavy bottom skillet at medium heat
  • Add paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers and cumin to the hot oil and slowly cook the spices.  This will bring out all the deep flavors and give you a great base for the chicken.  Use the spice amounts listed in the top part of the ingredients under “chicken”
  • Let the spices cook for about 1-2 mins until aromatic
  • Drop chicken in the pan and let cook for about 6 mins. You don’t need to worry about cooking the chicken through, you just want to coat all sides with the spices and oil and slightly brown the pieces.  Carefully toss until everything is coated and the outside is golden
  • Remove from pan and leave in bowl for later
  • No need to wipe out or rinse the pan, just add in the oil and continue cooking on medium heat
  • Add oil and spices: paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers, cumin and salt and cook for 2 minutes until aromatic
  • Add onions, garlic, ginger and jalapeño and bay leaves stir to evenly coat the onions.  Cook on medium for 10 minutes, you don’t want the onions to turn brown, you want them translucent (it’s called “sweating”)
  • Once the vegetables cook down, add tomato paste, coconut milk, and carrots.  Stir in new ingredients, cover and bring to a simmer on low heat.  Leave for 20 minutes to let all the flavors meld.
  • While the curry flavors develop, it’s time to make the raita.
  • In a medium bowl, add yogurt, mint, cumin, salt, pepper, lime juice and bell pepper.  Mix well, cover with saran wrap and leave in the fridge until dinner
  • Add chicken and cauliflower continue to simmer for another 20-30 mins.
  •  Serve over rice with a side of Puppodums and raita.

Puppodums are wafer thin Indian “crackers” made with lentil flour and sometimes spices usually served at the beginning of a meal, or alongside the main dish with chutney and raita for dipping.  I LOVE THEM!  I usually eat a whole box when I make curry, I break them up and use them like a spoons.  I just can’t have curry without them, and the ones from the store are easier than making them from scratch.  I buy the Tiger brand Spicy Puppodums, spray a little oil on them, and them pop them in the microwave for 40 seconds.  Puppodum perfection!

October 7, 2011

Sautéed Potatoes with Garlic and Red Pepper Flakes

I was on my own for dinner the other night, and I was feeling like a pile of hot, tasty French fries.  As I don’t have a fryer and don’t intend to get one, I went with the next best thing, sautéed potatoes with garlic and red pepper.  In the end, they turned out much better than any French fries, and for some reason I felt better about eating them, even if I did finish the whole plate!

I like my potatoes with a nice, crispy coating, but they’re still soft and creamy in the inside.  The only way to achieve this is to go low and slow.  If you brown the potatoes too quickly, they won’t get cooked in the middle, so you need a little patience.  I’ve tried par boiling the potatoes before sautéing, but they always seem to fall apart, so I just cut them up and drop them in the pan raw, that way they have a nice bite but still get cooked through.  The vibrant color of the purple potatoes will turn any sautéed potatoes into a gourmet dish.

Ingredients

  • 1 lb. golden Yukon potatoes, cut into bite size pieces (1-inch pieces)
  • 1 lb. purple baby potatoes, cut into bite size pieces (1-inch pieces)
  • 3 tablespoons olive oil
  • 5 cloves garlic, peeled and diced
  • 1 – 1 1/2 tsp. red pepper flakes
  • 1 tablespoon chopped Italian parsley
  • 1 tsp. salt, to taste
  • 1 tsp. pepper, to taste

Method

  • Rinse potatoes under cold water; drain and pat dry
  • Cut potatoes into bite size pieces, leave the skin on
  • Heat olive oil in a large non-stick skillet over medium heat
  • Add potatoes once the oil is hot, sprinkle with salt and pepper
  • Watch the potatoes and turn frequently for about 10 minutes, or until lightly browned.
  • Add garlic and red pepper flakes and toss until evenly coated
  • Cover and reduce heat to low. Cool, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
  • Remove from heat and add parsley, stir until evenly coated
  • Add additional salt and pepper to taste
  • Let cook for a few minutes before digging in, they’ll be very hot!
September 19, 2011

Zesty Citrus Chicken

I was sitting in my kitchen trying to decide what to do with a bunch of skinless boneless chicken breasts.  That’s when I spotted the bowl of limes and lemons I keep behind the sink (mainly for decoration) but in this case it was my new recipe!  I took 2 limes and 2 lemons and wallah – I have zesty citrus chicken!

Not only is this easy, but it’s also very healthy.  You get great flavor from the citrus marinade, and not a lot of fat since you pan sear it in just a little olive oil.  It reminded me of the beginning of summer as the smell of fresh lemons sifted through my kitchen.  I also love all the specks of color you got from the citrus zest.   It’s easy, healthy and flavorful, and best of all I made it with my kitchen adornment!

Ingredients

  • 6-8 skinless boneless chicken tenders (if you get whole breasts, just slice them in half, this way they take less time to cook and they stay moist and tender)
  • 2 limes, juice and zest
  • 2 lemons, juice and zest
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of freshly ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion flakes
  • 1 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Method

  • Combine all the ingredients above (except the chicken) in bowl and whisk
  • Once mixed, add chicken and make sure each piece gets coated.  Cover with saran wrap and leave in the fridge to marinate for at least 2 hours (I usually leave it overnight)
  • Remove chicken from fridge 15 minutes before cooking, so it can warm up just a bit
  • Heat non stick pan to medium high and add a tsp of olive oil
  • Once pan is hot, add chicken strips (it should sizzle)
  • Cook for 4-5 minutes and then flip; they’ll be slightly golden on the bottom, white half way up and the top will still be pink.  If you’re cooking full breasts, you’ll need to cook them for longer, about 8 minutes per side.
  • Flip and cook an additional 4-5 minutes
  • The chicken is done when it’s no longer pink in the middle (you can take one piece out and cut into it to check)  You can also use a meat thermometer; chicken is done at 165 degrees.
  • Serve with a side of rice or potatoes and some greens
  • Enjoy!
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