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Archive for the ‘One Dish’ Category

I blogged about making Shaksuka on my healthy living blog a few nights ago. I was surprised that it received a lot of positive feedback and quite a few people have indicated that they would like to make this dish.

A very quick overview of Shaksuka for those who didn’t read my post earlier this week. Shaksuka is a vegetarian dish of Moroccan/Israeli/Egyptian origins. It’s traditionally served as a breakfast item. It’s a spicy tomato broth with poached eggs. The dish is very quick and easy to make and also healthy. I served the Shaksuka with homemade pita bread for dipping. I had the leftovers the next night for dinner and the flavors were even better after they had a chance to develop.

I followed a recipe from Smitten Kitchen with a few modifications. First, I used three jalapeno peppers because I was looking for heat in this dish. I find jalapenos to be pretty hit or miss with the spice level but luckily the ones I picked up at the store were nice and hot. Second, I reduced the garlic to two large cloves. I knew that the five the original recipe called for would be way too much for us. And last, I added turmeric in with the spices. While reading about Shaksuka online I noticed that turmeric was a common ingredient but SK’s recipe didn’t call for it. I have a whole jar in my pantry and love finding ways to use it due to its known anti-inflammatory powers.

This is a fun dish for vegetarians and those who love to try new ethnic recipes.

One Year Ago: Incredulada Enchiladas (one of my”biggest hit” recipes!)

Shaksuka
(Recipe adapted from Smitten Kitchen)

Ingredients:

2-3 tablespoons olive oil
3 jalapeño chiles, stemmed, seeded and finely chopped
1 small yellow onion, chopped
2-3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs (I only used 4 because there was just no reason to use 6 for the two of us)
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Directions:

Heat olive oil in a 12-inch skillet (that has a lid – don’t use it now) over medium-high heat. Add jalapenos and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, turmeric, cumin and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands or place in food processor and pulse a few times. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water. Reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce, cover skillet and cook until yolks are just set, about 5-7 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Yield: 4 servings

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One of my favorite mostly vegetarian blogs is Branny Boils Over. When I saw her blog and rave about chana masala, I knew it was something that I must try. For some reason the stars just didn’t align on this one and it took me months to finally get around to cooking it. I ended up making the chana masala on a really random night – Brandon was out of town and I had a terrible cold. But for some reason Indian food sounded like something that would warm my soul and make me feel better.

This is the perfect vegetarian dish – tons of flavor and protein and very satisfying. I served the chana masala over brown rice with naan on the side for scooping. I fed Brandon leftovers when he got back in town and even he was impressed. This dish has been added to the ever expanding list of vegetarian favorites in our house. I’ve really been cutting back on my meat consumption over the last couple years (I probably only eat meat/seafood 2-3 times per week and never for breakfast or lunch) and meals like this make it so easy to forget the meat.

One Year Ago: Fruit Skewers with Vanilla Cream Cheese Dip

Chana Masala
(Recipe adapted from Branny Boils Over and Smitten Kitchen)

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 (15-ounce) can diced tomatoes (juices included)
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

Directions:

Heat oil in a large skillet over medium heat. Add onion and saute for about 5 minutes, until softened. Add garlic and ginger and saute for another 2-3 minutes.  Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spices for a 1-2 minutes and then add the tomatoes. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Serve over rice or with naan (or both!).

Yield: 4-6 servings

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I know the first thing that a lot of readers are thinking is, “What in the world is tempeh?” so let’s cover that first! I read a lot of healthy living blogs and saw several bloggers eating tempeh regularly. As a lover of alternative proteins and grains, I had to give it a try. The best overview I found was from The George Mateljan Foundation.

“Although not a common item in most households in the United States, tempeh, with its distinctively nutty taste and nougat-like texture, is increasing in popularity. It easily absorbs the flavors of the other foods with which it is cooked making it adaptable to many types of dishes. Tempeh can be found in health food stores and specialty markets throughout the year.

Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans and its high protein content makes it a wonderful substitute for meat.”

For more information on tempeh, including nutrition breakdown, check out their site.

I picked some Lightlife Organic Tempeh at Harris Teeter. I was surprised that it was so easy to find at my normal grocery. I decided to try a recipe from Whole Foods for Roasted Tempeh and Sweet Potatoes. I thought that for my first time trying tempeh, it would be best to make it as part of a dish. Some of the hardcore bloggers eat it raw but I’m not there yet!  :)

The verdict? I really enjoyed it and have made it again several times since. I loved topping a salad with the leftovers. My husband, however, was not such a fan. He ate it (I’m so lucky – he will try anything!) but I don’t think he’ll be requesting it again. I think it’s one of those foods you either like or don’t care for – it definitely has a unique taste and texture – but if you are conscientious about your meat intake and looking for new sources of protein, I definitely recommend trying tempeh.

Roasted Sweet Tempeh and Sweet Potatoes
(Recipe source, Whole Foods)

Ingredients:

1/4 cup reduced-sodium tamari
1 tablespoon mirin (sweet Japanese cooking wine)
1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced
1/2 teaspoon onion powder or 1/4 cup onion, minced
1 teaspoon toasted sesame oil
1 (8-ounce) package tempeh, diced
2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced
2 teaspoons extra virgin olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon canola oil
Salt and pepper to taste
2 tablespoons parsley, chopped

Directions:

In a shallow dish, whisk together tamari, mirin, granulated garlic, onion powder and sesame oil. Add tempeh, toss to coat, cover and set aside to let marinate for 30 minutes at room temperature. While tempeh is marinating, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set aside.

Preheat oven to 350 degrees.

Heat canola oil in a large skillet over medium heat. Drain tempeh and then place in skillet. Cook, turning frequently, until golden brown, 5 to 7 minutes. Transfer to a 2-quart baking dish and toss with sweet potatoes, salt and pepper. Cover with foil and bake until sweet potatoes are tender, 30 to 35 minutes. Garnish with parsley and serve.

Yield: 6 side dish servings or 3 main dish servings

And if you’re looking for more ideas on how to use tempeh, check out Cate’s World Kitchen and Whole Foods.

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68 Days of Gourmet: Day 61

Gourmet named this recipe Spicy Boiled Crabs, Shrimp, Potatoes, Corn and Garlic. I put a Southern spin on it by subbing sausage for the crabs and calling it by its true name, Lowcountry Boil. I think the crabs would have been a fun addition but not in the realm of  possibility for tonight’s dinner.

Lowcountry Boil is a simple, one-pot dinner full of deliciousness. We served it at our rehearsal dinner when we got married in Charleston and requested it for our joint birthday party last year. It’s a great party/entertaining dish but also fun and easy for any night! You can easily scale the amount of ingredients to the number of people you’ll be serving. It’s also easy to control the spice level. If you love spicy foods, feel free to be a little heavy-handed with the seasonings. You cook this in such a big pot that the spices are really diluted.

It’s also relatively healthy and filling. We usually sub chicken or turkey smoked sausage. My favorite way to serve Lowcountry Boil is on a big platter so everyone can pick and choose what they want. And really hot homemade cocktail sauce (the more horseradish, the better!) on the side.

If you’ve never experienced Lowcountry Boil it is a must try this Spring/Summer. Perfect for your next get together – casual, a little messy and fun! I can just picture serving this outdoors with rolls of paper towels and sweet tea in mason jars – what can I say? I was definitely born and raised in the South!

One Year Ago: Easy Spanakopita

Lowcountry Boil
(Recipe adapted from Gourmet, June 1996)

Ingredients:

2 (3-ounce) packets Zatarain’s crab boil or 5 tablespoons Old Bay  seasoning (or more – adjust to taste)
1 tablespoon cayenne (or more adjust to taste)
1/2 cup table salt (might want to reduce to around 1/4 cup)
3 lemons, quartered
2 onions, halved
1 1/2 pounds small potatoes (about 2 inches in diameter)
2 whole heads of garlic (not separated into cloves)
6 ears of corn, shucked and halved
24 ounces smoked sausage (2 packages), cut into 2 inch pieces
2 tablespoons Old Bay Seasoning, or to taste, for sprinkling over  boiled seafood
3 pounds large shrimp (about 30, preferably with heads)

Directions:

In a very large stock pot or kettle (7- to 8-gallons) bring 5 gallons water to a boil.

Add Zatarain’s crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil for about 10 minutes. Add corn and sausage and cook for about 5-10 more minutes, until corn and potatoes are tender.

Add shrimp and cook until they turn bright pink, about 2-3 minutes, careful not to overcook. Drain pot and transfer to a platter. Sprinkle with Old Bay seasoning and serve with cocktail sauce.

Yield: 6 servings

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68 Days of Gourmet: Day 56

A dinner salad was a must on this week’s menu. The temperatures have been in the 80s and the days are getting longer and longer. A perfect reason to enjoy a cool, flavorful salad with grilled chicken. I browsed through the grilled chicken salad recipes from Gourmet on Epicurious and this salad was the standout.

It was super easy to prepare – the chicken only has to marinate for 15 minutes and while it’s grilling you can prepare the tomato mixture and plate the salad. This salad is a great healthy and quick option for a weeknight dinner.

Our Easter weekend was awesome! We celebrated my grandmother’s 80th birthday (say happy birthday to Mema – she reads the blog!!!) and cooked up a storm. I baked my favorite Lady Strawberry Cake and the crowd pleasing Chocolate Cake with Chocolate Cream Cheese Frosting. I can’t resist sharing this picture of Mema with her TWO birthday cakes!

I’m teaching FOUR BodyPump classes this week. I predict that I will be sore by the time Sunday rolls around. We’re teaching the new release and it’s really tough – the squats and lunges make me want to cry! And I have some news for you guys…I am going to register for the Marine Corps Marathon tomorrow. I’m so nervous to commit to a race that is 6  months out but it’s a big goal of mine to run a big city marathon and I’ve heard great things about this race. I’ll start slowly building my base in the coming months and really ramp up my training in July. Ahh! I can’t believe I’m 100% committing to another marathon.

And now salad!

One Year Ago: Chocolate Peanut Butter Tart (YUM!)

Grilled Chicken Salad
(Recipe source Gourmet, August 2005)

Ingredients:

1/2 cup fresh lime juice
1 tablespoon mild honey
1/2 teaspoon dried hot red pepper flakes
2 1/4 teaspoons salt
1 cup olive oil
6 chicken breast halves with skin and bones (3 pounds total) – I used 2 boneless skinless breasts and halved the lime vinaigrette
2 large tomatoes, cut into 1/2-inch pieces (2 cups)
2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
8 ounces mesclun, thinly sliced (6 cups) – I used baby greens
1 cup loosely packed fresh basil leaves, thinly sliced – omitted because the store was out of basil – so disappointing :(
Sliced avocado (if desired – I added this)

Directions:

PREPARE THE CHICKEN AND SALAD
Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl. Add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken.

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

TO COOK CHICKEN ON A CHARCOAL GRILL
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

TO COOK CHICKEN USING A GAS GRLL
Preheat all burners on high, covered, 10 minutes, then adjust heat to medium high heat.

Sear chicken on lightly oiled grill rack, lid down, until well browned, about 3 minutes per side.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Internal temperature should be 160 degrees.

TOSS GRILLED CHICKEN IN VINAIGRETTE
Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

ASSEMBLE SALAD
Toss together mesclun, basil, tomato mixture and salt to taste. Slice chicken and arrange over salad. Drizzle with some lime vinaigrette and serve.

Yield: 6 servings

*Note: I used 2 boneless skinless chicken breasts and cut the lime vinaigrette in half.

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68 Days of Gourmet: Day 52

I have yet to find the perfect pizza dough recipe so it was definitely something I wanted to try during 68 Days of Gourmet. And unfortunately, I will be continuing the search for the perfect pizza dough because this was not it. This dough wasn’t bad just average. It was pretty difficult to work with – sticky and tore easily. There was pretty much no way I was going to get it into a circle when I was shaping the dough so we ended up with very strangely shaped pizza. Luckily, things looked up once I topped it with all the fixings for barbecue chicken pizza and baked it on a hot baking stone. The dough was crispy and chewy (good for thinner-crust pizzas) and the flavor was nice. Barbecue chicken pizza is a great flavor variation from your typical pizza. If you’ve never tried it you must!

I’m blogging from Atlanta. I’ve spent the weekend here visiting my parents while Brandon has been in New Orleans for a bachelor party. He’s flying back to Atlanta tonight and then we’re making a late night drive to Charlotte. His flight has been delayed and he’s not getting in until 11 so we won’t get back to Charlotte until 3 a.m. at the earliest. Tomorrow is going to be a long day at work!

It’s been a nice and relaxing weekend hanging out in Atlanta with my parents. When I arrived late Friday a yummy pizza from Grant Central Pizza in East Atlanta Village was awaiting…along with some strawberry shortcake (one of my favorite desserts!). Saturday morning I visited a yoga class at Yoga Samadhi in Inman Park. Since the weather was so beautiful, there ended up only being one other guy in the class. It was pretty nice having a semi-private lesson and the instructor, Stephanie, was great! Saturday night we had reservations at Nino’s. It’s a family owned Italian place that’s been open since 1968. It was old-school Italian and really delicious. I believe that there is infinite value in keeping things simple and traditional.

Hope everyone had a fabulous weekend!

One Year Ago: Banana Nutella Muffins

Pizza Dough
(Recipe source Gourmet, June 2003)

Ingredients:

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading, divided
3/4 cup warm water (105-115 degrees), divided
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Stir together yeast, 1 tablespoon flour and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn’t, discard and start over with new yeast.)

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (It is normal for this dough to be stickier than other doughs you have made.)

Working with floured hands, knead dough on a work surface until dough is smooth, soft, and elastic, about 8 minutes. Relflour hands and work surface when necessary. Alternatively, use a stand mixer fitted with the bread hook and knead on low speed for 8 minutes.

Divide dough in half and form into 2 balls. Generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.

To bake, preheat pizza stone in a 450 degree oven for 30 minutes. Add whatever toppings you would like and use a pizza peel or well floured baking sheet to slide pizza onto baking stone. Bake for 18-20 minutes, start checking pizza for doneness after about 15 minutes.

Or try our favorite Barbecue Chicken Pizza!

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68 Days of Gourmet: Day 47

This is going to be short and sweet. I am sick for the first time in almost two years and need to get to bed! My throat is so sore but luckily no fever. I made this Thai Beef Noodle Soup on Monday night when the sore throat was first making its appearance. It has great flavor. The ginger and lime juice gave the broth so much flavor. And I’m usually not really into beef-based soups but thought it was perfect in this dish. I had some leftover noodles and whipped up another batch of broth using chicken stock and left the beef out – also delicious.

Needless to say, there isn’t much to report on the fitness front. I taught BodyPump Monday morning but after that the sickness started creeping in. I was really feeling ick by Tuesday. It has taken every ounce of my willpower not to go to a yoga class the past couple days but I know that my body needs the rest and my instructors and classmates would not appreciate my attendance while sick! I’m itching to practice though since I’ve missed my regular Sunday and Tuesday classes. But since I’ve been sick my appetite has been a little off and I’ve struggled to get enough fruits and veggies in. Hopefully a good night of sleep will be just what I need!

Thai Beef Noodle Soup
(Recipe adapted from Gourmet, February 2008)

Ingredients:

1 tablespoon soy sauce
1 tablespoon mild honey
2 tablespoons Asian fish sauce, divided
1/4 teaspoon salt
1 pound flank steak (I used a flat iron steak, much cheaper!)
3 tablespoons vegetable oil, divided
2 large shallots, thinly sliced (1 cup)
1 tablespoon finely chopped peeled ginger
1 large garlic clove, minced
1 1/2 teaspoons Thai green-curry paste (or more if you want to kick it up a little)
2 cups reduced-sodium beef broth
1 tablespoon fresh lime juice, plus extra slices for serving
1 red bell pepper, cut into 1/4-inch strips
1 bunch scallions, trimmed and cut into 3-inch pieces
3/4 pound dried Asian egg noodles

Directions:

Mix together soy, honey, 1 tablespoon fish sauce and 1/4 teaspoon salt in a shallow baking dish. Add steak and turn to coat. Marinate at room temperature for 20 minutes.

While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium heat until it shimmering. Cook shallots, stirring occasionally, until golden brown, about 5-8 minutes. then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger, garlic and curry paste and cook for another minute. Add add broth and simmer over low heat for 5 minutes. Stir in lime juice, remaining tablespoon fish sauce and salt to taste and keep warm, covered.

Heat grill pan or large skillet over medium-high heat, then lightly oil. Cook steak, turning once, about 12 minutes total or until internal temperature reaches 120 degrees for medium rare. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.

While steak stands, cook noodles following package directions. Drain well, then add to vegetables and mix well. Divide noodles among 4 bowls and top with 1/2 cup broth. Cut steak in half lengthwise, thinly slice across the grain and serve on top of noodles. Garnish with a lime wedge.

Yield: 4 servings

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