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  • Grilled New York Strip with Pomegranate Chile Sauce

    Sauce Ingredients:

    1/3 Cup sugar
    1/2 Cup water
    2 Cups of 100% pomegranate juice
    2 Cups low-sodium chicken broth
    1 Fresh anaheim chile (stemmed and seeded)*
    1 Red jalapeno chile (stemmed and seeded)*
    1 1/2 Tsp adobo sauce from tin of chipotle chiles in adobo sauce
    1 1/2 Tsp balsamic vinegar

    *Can be subbed with dried chiles, but be sure to seed.

    For sauce:

    In a large sauce pan add broth and pomegranate juice over medium heat; chop chiles into 1/2 inch pieces and add to sauce pan. In a separate small-medium size sauce pan stir sugar into water over medium heat. When sugar dissolves, increase heat and boil for about 5 minutes stirring frequently. Remove from heat and add to the broth/juice stirring thoroughly. Increase heat to medium-high and bring to a boil for about 25 minutes to reduce. Once sauce is reduced, remove from heat and cool. Puree in a blender or food processor until smooth. Transfer to a bowl and stir in adobo sauce, vinegar and season with salt and pepper to taste.

    For steak:

    Rub steak on both sides with coarse salt and fresh cracked pepper. Drizzle each side of the meat with olive oil. Prep coals or heat gas grill to medium-high temperature. Once grill is ready, add meat and grill for 7 minutes each side (medium rare-medium temperature for 1 lb cut at 1.5 inch thickness). Remove from heat and let rest for 5 + minutes. When ready, slice meat and serve, drizzling pomegranate chile sauce over meat once plated.

  • Chicken Paillards with Clementine Salsa

    This is a recipe based on an original recipe seen in the December issue of bon apetit, but we added our own touch of spice by adding jalapenos among other things.

    4 Chicken breast halves
    4 Clementines, peeled, diced (about 1 cup)
    1 Cup cherry or grape tomatoes, halved or quartered
    1/2 Cup diced red onion
    1/2 Cup diced celery
    1/4 Cup coarsely chopped fresh basil
    1/4 Cup coarsely chopped fresh cilantro
    1/4 Tsp Salt
    1/4 Tsp Pepper
    2 Tbsp extra-virgin olive oil
    2 Tbsp lime juice
    1 Jalapeno, seeded, minced
    2 Tbsp olive oil
    1/2 Cup clementine juice

    Place chicken breast halves between 2 sheets of wax paper, separating . Using tenderizer or mallet, pound chicken to 1/4-inch thickness.

    Mix clementines, tomatoes, onion, celery, basil, cilantro, salt and extra-virgin olive oils in medium bowl. Cover; let stand at room temperature.

    Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 -4 minutes per side. Transfer chicken to platter. Add clementine juice to skillet and stir/scrape chicken bits from pan; boil until reduced for about 2 minutes. Drizzle sauce over chicken add salsa and serve.

  • Grilled Chicken with Blood Orange and Rosemary Marinade

    Similar to many of our recipes, the portions and ingredients below are based on serving two (2) people. You can always increase the quantity of the ingredient list if you need to serve more.

    2 Bone-in chicken breasts or 4 chicken thighs (boneless works if you prefer, though be sure to adjust cook-time down accordingly)
    3 Blood oranges
    1 Lemon
    2 Sprigs of rosemary
    3 Garlic cloves
    1/4 Tsp Salt
    1/4 Tsp Fresh ground pepper
    3 Tbsp olive oil

    Skin the breasts and slice the top of the breast cross-way slightly to increase exposure to the marinade. Place the chicken in resealable bag or container and wash the cutting board and knife.

    In a separate bowl squeeze the juice of the blood oranges and the lemon. Crush the garlic and add to the bowl as well as the salt and pepper. Now carefully remove the rosemary leaves from the stem and coarsely chop by rocking the blade of your knife through the pile several times (mincing); Add rosemary to the juice and pour olive oil in. Use a whisk to stir the marinade and pour over the chicken; cover and store in the refrigerator for several hours (if possible) periodically shake the container to move the marinade evenly around the meat.

    Prepare the coals or light the gas grill to a medium-high temperature. Once the grill is ready, place the meat on the grill with the bones down and the thicker portion of the breast positioned toward the center of the grill/hotter temperature; be sure to replace the grill lid to maintain control over the temperature. Grill chicken for 10 – 11 minutes a side; when you flip the chicken, keep the thicker portion of the breast towards the center of the grill/hotter temperature. Remove the chicken and let the meat rest for at least 5 minutes before serving. Cut into one piece to make sure it is cooked through; the meat should be slightly pink so if you have any doubt place the meat back on the grill for a minute or two.

    Grilled chicken is not the easiest to cook, so if you don’t have much experience keep at it and you will soon have a good feel for judging time and temperature.

  • Grilled Pork Tacos with Tomato, Corn, Cilantro and Avocado Salsa

    1 Pork tenderloin (roughly 1 – 1.5 lbs)
    1 Tsp Nutmeg
    1 Tsp Cinnamon
    1 Tsp Cumin
    1 Tsp Chile powder
    1/2 Tsp Cayenne powder
    1 Tsp Cajun seasoning
    1 Tsp Garlic powder
    1/2 Pint grape tomatoes
    1 Avocado
    1 Red onion
    1/2 cup cilantro
    1 Can sweet corn
    1 Lime
    1 Can chipotle chiles in adobo sauce
    1 Pint low fat sour cream
    1 Package of corn tortillas

    Butterfly pork tenderloin and combine next 7 ingredients for dry rub. Sprinkle rub liberally all over the pork and take care to rub the seasoning into the meat well.

    Prepare coals for BBQ or set gas grill at medium heat and grill pork for 10 – 12 min each side or until slightly pink in the center. Rub will char on the grill and add fantastic flavor to the finished product. Remove meat from the grill and set aside to rest for 5 minutes.

    For salsa, chop tomatoes, red onion, cilantro and add to a serving bowl. Slice avocado and add with corn to the bowl. Squeeze the juice of 1 lime over the salsa and stir; lime juice adds nice flavor and preserves wonderful colors of the ingredients. Cover and store in the refrigerator.

    To make chipotle sour cream, add 1/2 to full pint of low fat sour cream to a bowl and add 1-2 spoonfuls of adobo sauce from the can of chiles for mild spice. You can adjust the spice higher by adding more sauce or seeding & chopping some of the chiles and stirring them in.

    Warm tortillas over coals or over medium heat on the gas grill for about 30 seconds a side. If you prefer, you can warm the tortillas in the oven by wrapping a stack in a damp paper-towel and baking for 20 minutes at 250 degrees. If you need to micorowave the tortillas, wrap them in a damp paper-towel and microwave on high for 45 – 60 seconds.

  • Spread the word on fresh food

    This week’s revelations based on the New England Journal of Medicine’s report that reduced consumption of sodium may positively impact on life expectancy has created a troubling sense of defensiveness in many kitchens. Specifically, the study notes the impact on future cardiovascular disease and the chronic conditions associated when sodium is reduced by a consistent amount – 1/2 teaspoon – and the data backs up this assertion.

    The wide exposure of these results is the source of defensiveness by some individuals, because many people believe that moderate use of salt in cooking is reasonable and responsible. I agree with that assessment, but I think that people should use their position to bolster the results of this study and promote the fact that preparing fresh meals significantly decreases your exposure to sodium as a preservative rather than defending their right to salt to taste. Michael Ruhlman makes an effort today, but I still feels it falls short. People lucky enough to realize the healthy benefits of meals prepared with fresh ingredients need to spread the word without the elitist attitude.

    People who know how processed food compares to fresh food need to be inclusive and support public health by changing perception that fresh meals aren’t a ton of work. Every day I drive past the neighborhood fast food joint and take note of the line for both counter and drive-through; there is always a line and the place is open 24 hours a day! When I see that line I just hope that people begin to wean themselves off the fast food and get familiar with fresh food. It is based on that idea that we launched this blog; simply as a place to index recipes where anyone can come through and search for a meal that sounds good. Weekday or weekend, you will be able to look here for recipes that fit the time you have while being wholesome and healthy.

  • Slow Cooker Cacciatore

    3/4 cup all-purpose flour
    1 tsp salt
    1 tsp poultry seasoning
    1 chicken cut into serving pieces and skinned
    3 Tbsp olive oil
    1 yellow onion, finely chopped
    4 cloves of garlic minced
    3 Tbsp coarsely chopped sun-dried tomatoes (can be dry or oil packed)
    1 cup dry wine
    2 sprigs of sage
    2 sprigs of rosemary
    Pinch of red pepper flakes
    Freshly ground black pepper

    Combine flour, salt and poultry seasoning in a resealable bag.  Add the chicken to the bag and shake to coat completely.

    Heat a large iron skillet or saute pan over medium-high heat and add the oil.   Add the chicken and cook for 5 minutes a side or until browned; remove chicken and place in the slow cooker.

    Add the onion to the skillet and saute – stirring frequently – until translucent.  Add the garlic and saute until lightly browned.  Add the wine and sun-dried tomatoes to the skillet and be sure to scrape the remaining bits from the chicken. Pour the mixture over the chicken in the slow cooker and add pinch of crushed red pepper and crushed red pepper.

    Tie the sage and the rosemary sprigs with a bit of twine or in some cheese cloth and submerge in the broth in the slow-cooker.

    Turn the slow cooker on low and cook for 4 hours – 8 Hours (at 6-8 hours the meat will fall off the bone).  Remove sage and rosemary just before serving.

  • Italian Squash and Sausage Tart

    1 1/2 cans refrigerated crescent rolls

    2 tsp dijon mustard

    1/4 cup butter or margarine

    1 1/2 lbs of yellow squash and/or zucchini

    1 medium onion

    1 garlic clove, pressed

    1 Tbsp fresh basil or 1 tsp dried basil

    2 tsp chopped fresh oregano or 1/2 tsp dried oregano

    2 tsp chopped fresh thyme or 1/2 tsp dried thyme

    1/2 tsp salt

    1/2 tsp fresh ground pepper

    2 large eggs

    1/4 cup lowfat milk

    2 cups shredded part skim mozzarella cheese

    2 links of chicken sausage

    Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.  Bake at 375 for 6 minutes or until lightly browned.

    Remove from oven and gently press down dough with wooden spoon.  Spread crust with mustard and set aside.

    Melt butter in a large skillet over medium-high heat.  Add squash, onion and garlic; saute 7 minutes or until tender.  Remove from heat; stir in next 5 ingredients (basil through salt and pepper).

    Sear sausage for 3-4 minutes and then chop and add to the vegetable mixture.  Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.  Pour over crust.  Bake at 375 for 20 04 25 minutes.  Test by inserting a knife into the center, the tart is ready if the knife comes out clean.

    Note: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.  You cannot taste the mustard but can add more to taste if desired.  Chicken sausage can be subbed for regular sausage or soy based sausage for a vegetarian option.

    Here is a Video showing ‘before’ and ‘after’ the oven

  • Tomato Basil Soup

    4 Cups of chopped/seeded/peeled tomatoes
    4 Cups of low-sodium tomato juice
    1 cup of low fat milk
    1/4 tsp of salt
    1/4 fresh ground black pepper
    1/3 cup or 4 oz of low fat cream cheese, softened
    1/2 cup of julienne basil leaves
    8 slices of french baguette

    Bring tomatoes and juice to a boil in a large saucepan.  Reduce heat to simmer for 30 minutes.  Either use a hand blender to blend ingredients in the pan or transfer ingredients to a blender.  Add 1/3 cup of basil and blend until smooth.  Stir in milk and salt and pepper.  Add cream cheese, stirring well with a whisk.  Cook over medium heat until smooth, about 5 minutes.

    Garnish with chopped basil and baguette slices.

  • Twice Baked Butternut Squash

    4 Butternut Squash
    1 1/2 teaspoons salt
    1/2 teaspoons fresh ground pepper
    5 tablespoons light sour cream
    2 teaspoons cinnamon
    2 teaspoons nutmeg
    4 chives, cut into small pieces
    3 tablespoons breadcrumbs or panko

    Heat oven to 450 degrees with the rack in the center of the oven.  Halve the butternut squash lengthwise (do not cut off the ends) and remove the seeds.

    Sprinkle halves with salt and pepper.  Fill roasting pan with 1/4 inch of water.  Place squash in the pan and cover with foil.  Bake until tender, about 35-45 minutes.

    Remove from the oven and transfer squash to a cool surface.  Use a spoon to scoop squash out of the skin and into a mixing bowl.  Be careful not to tear the skin.  Reduce oven heat to 425 degrees.  Add sour cream, cinnamon, nutmeg, chives and salt/pepper.  Mix until smooth.  Refill the squash with the mixture and sprinkle with breadcrumbs.  Bake uncovered until golden brown, about 20-30 minutes.

    This recipe can be scaled down and most ingredients can be added to taste.

  • Pork Tenderloin with Spicy Southwest Pesto and Spanish Rice

    Pesto:
    2 cups fresh cilantro leaves
    1 tablespoon finely chopped jalapeno pepper
    1/4 cup toasted pecans
    2 cloves garlic, peeled
    1/4 cup lime juice
    1/4 cup fresh clementine or orange juice
    1/2 cup grated Parmesan
    Salt and freshly ground black pepper
    1/2 cup canola oil

    Spanish rice:
    1 teaspoon olive oil
    1/2 cup diced onions
    1/2 cup diced red bell pepper
    1/2 cup diced green bell pepper
    1 tablespoon chopped garlic
    3 cups chicken stock
    2 cups basmati rice
    1 teaspoon salt
    1/4 teaspoon black pepper
    2 teaspoons chopped fresh cilantro leaves, for garnish
    4 (8-ounce) pork tenderloins

    Prepare the pesto by combining all of the ingredients in a food processor and blending well.

    To prepare the Spanish rice, heat the olive oil in a large pot over medium

    heat. Saute the onions, bell peppers, and garlic, and cook for

    approximately 5 minutes. Add the chicken stock and rice to the pot and

    stir gently. Bring the liquid to a boil, reduce heat and simmer for 20

    minutes. Season with salt and pepper.

    Preheat the oven to 350 degrees F.

    In a hot skillet, sear all of the pork tenderloins to seal in the juices

    and finish cooking in the oven for 30 to 45 minutes. When ready, slice

    against grain of meat and serve.

    To plate, place a spoonful of the

    rice on a plate, top with slices of pork tenderloin, and drizzle some

    of the pesto on top of the pork. Garnish with cilantro.