Basmati Rice Pilaf with Currants and Almonds

April 23, 2015

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Here’s the promised basmati rice recipe to accompany the Middle Eastern Chicken Kebabs. What makes this rice so special? Well, first it’s sauteed in a bit of butter, onion, garlic, and spices. And after being simmered until fluffy, you toss in some dried fruit (I chose currants) and golden toasted almonds. Not your ordinary rice. So much better. Pictured with roasted broccoli on the side.

Basmati Rice Pilaf with Currants and Almonds

INGREDIENTS

1 1/2 cups white basmati rice, rinsed
2 Tbsp. unsalted butter
1/2 cup finely chopped yellow onions
1/2 tsp. cumin
1/2 tsp. ground turmeric
1/4 tsp. cinnamon
2 cloves garlic, minced
2 1/4 cups water
1 1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots
1/4 cup sliced or slivered almonds, toasted until golden

DIRECTIONS

1. Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

Serves 6.

(Adapted from Once Upon a Chef)

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Middle Eastern Chicken Kebabs

April 22, 2015

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As I sit here and type this I’m wishing we were having these kebabs again for dinner tonight. They were so so good. Even with chicken breast which can be dry and boring. But no! So tender and juicy and flavorful. Chicken thighs would be amazing. I’ll be sharing the recipe for the basmati rice pilaf next but if you just can’t wait, it can be found right here (I only made slight modifications).

Middle Eastern Chicken Kebabs

INGREDIENTS

1 cup plain whole milk Greek yogurt (I used Fage 2%)
2 Tbsp. olive oil
2 tsp. paprika
1/2 tsp. cumin
1/8 tsp. cinnamon
1/2 tsp. crushed red pepper flakes (more if you like it hot)
zest of one lemon
2 Tbsp. freshly squeezed lemon juice, from one lemon
1 3/4 tsp. salt
1/2 tsp. freshly ground black pepper
5 cloves garlic, minced
2-1/2 lbs. boneless skinless chicken thighs (or 2 lbs. boneless skinless chicken breasts- I used breasts), trimmed of any excess fat and cut into large bite-sized pieces

for skewers:
1 large red onion, cut into wedges
bell pepper, seeded and chopped
other veggies of choice

DIRECTIONS

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions/peppers. Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. (I marinated the chicken cubes in a bowl for about 6 hours and then threaded them on the skewers right before grilling.)

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally. Transfer the skewers to a platter and serve.

Serves 6-8.

(Adapted from Once Upon a Chef)

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Sausage, Cheese, and Veggie Egg Bake

April 15, 2015

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I’ve made this versatile breakfast casserole twice now with completely different ingredients and both times it was delicious. The base doesn’t change: eggs, milk, cheese, and veggies. What variety of melty cheese and handful of veggies go in is up to you. You can make it with sausage or ham or no meat at all. I halve the recipe to feed the 3 of us. Leftovers make an amazing breakfast sandwich on a toasted English muffin.

Sausage, Cheese, and Veggie Egg Bake

INGREDIENTS

8 oz. sweet or spicy Italian chicken sausage (or diced ham, etc.)
2 cups mozzarella (or fontina, Cheddar, Montery Jack, etc.), shredded (I used a combo of Swiss and Colby Jack)
1 Tbsp. olive oil
1/3 cup chopped shallots (or green onion)
8 oz. sliced mushrooms (I used cremini)
1 cup diced red bell pepper (or roasted red pepper)
1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini- I used yellow squash)
10 large eggs
1/4 cup milk
2 Tbsp. grated parmesan cheese
1/4 tsp. Italian seasoning (optional, but recommended)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

DIRECTIONS

1. Preheat the oven to 375 F. Coat a 9 x 13 baking dish with cooking spray. Place half of cheese into the baking dish.

2. Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat breaking up as it cooks until browned and cooked through. Set aside.

3. Add the oil to the skillet with the shallots/onion and saute several minutes until tender. Add the mushrooms, peppers, and remaining veggies and saute until vegetables are tender, about 5 to 6 minutes. Return the sausage, cook 1 minute; mix well and remove from heat. Spread evenly over the cheese mixture.

4. In a large bowl combine the eggs, milk, Parmesan, Italian seasoning, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.

5. Bake until a knife inserted near the center comes out clean, about 30 minutes. Let stand several minutes before slicing.

Serves 8.

(Adapted from Skinnytaste)

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Healthy Chocolate Zucchini Chocolate Chip Muffins

April 9, 2015

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A healthy double chocolate muffin today! I know it sounds unlikely, but these muffins are still light on sugar/fat/calories. They’re made with whole wheat flour (I added flax as usual), cocoa powder, and sweetened with honey and a few mini chocolate chips. The zucchini keeps them extra moist, as does a bit of coconut oil and applesauce. I’ve made half a dozen muffins now from Ambitious Kitchen and loved them all! Check out her site for lots more good-for-you treats.

p.s. High altitude adjustments included below.*

Healthy Chocolate Zucchini Chocolate Chip Muffins

INGREDIENTS

1 1/4 cups white whole wheat flour (I replaced 2 Tbsp. flour with ground flaxseed)
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 egg
1 cup shredded zucchini (about 1 medium zucchini)
1/4- 1/3 cup honey (I used 1/4 cup)
2 Tbsp. coconut oil, melted
1/2 cup unsweetened vanilla almond milk (or regular milk)
1/4 cup applesauce
1 tsp. pure vanilla extract
1/4- 1/2 cup chocolate chips (I used 1/4 cup mini chocolate chips)

DIRECTIONS

1. Preheat oven to 350 F. Lightly coat a muffin tin with cooking spray.

2. Squeeze shredded zucchini of excess water with a paper towel (or just use your hands).

3. In a medium bowl, whisk together flour (and flaxseed, if using), cocoa powder, baking soda, and salt; set aside.

4. In a separate bowl, whisk together coconut oil, honey, vanilla, egg and egg white until well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.

5. Evenly divide batter into prepared muffin tin. Bake 18-22 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove muffins and transfer to wire rack to finish cooling.

*for high altitude: +1 Tbsp. flour, halve baking soda, +1 Tbsp. milk, increase baking temp to 375, and decrease baking time slightly

Makes 12 muffins.

(Adapted from Ambitious Kitchen)

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Crispy Baked Sweet Potato Fries

March 27, 2015

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Some time ago I discovered the trick to crispier baked sweet potato fries and haven’t looked back. The secret ingredient? Cornstarch. A little bit of cornstarch makes a big difference in crispiness! The other key to success is spacing out your fries on the baking sheet. If they’re toppling all over each other (as pictured- for the photo I combined two pans into one- not helpful, I know), they’ll steam and turn soggy. And they can be seasoned with whatever spices you love. My go-to mix is cumin + coriander + garlic powder + smoked paprika and I serve them with a chipotle ranch sauce for dipping. Yum.

Crispy Baked Sweet Potato Fries

INGREDIENTS

sweet potatoes
2 tsp. cornstarch per sweet potato
1 Tbsp. olive oil (or melted coconut oil) per sweet potato
kosher salt and freshly ground black pepper

spices:
cumin + coriander + garlic powder + smoked paprika (my favorite combination)
cinnamon-sugar
cayenne
Cajun seasoning
adobo seasoning
curry powder, etc.

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking sheet with foil (coated with nonstick spray), parchment paper, or a silicone baking mat.  Make sure the potatoes aren’t too crowded. I used 2 medium sized baking sheets for 2 potatoes.

2. Wash and peel the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide.  Place in a large bowl and toss with cornstarch. You want a nice thin coating.  Discard the extra cornstarch. Place potatoes back into the bowl and add the olive oil and seasoning(s) of choice. (I often just mix everything right on the baking sheet.)

3. Line the sweet potatoes onto the baking sheet.  Try not to crowd them or else they won’t bake, they’ll just steam.  Bake for 20-25 minutes, turning occasionally, until soft in the center and crisp on the outside. Serve immediately.

(Adapted from Sally’s Baking Addiction)

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