White Bean Salad with Green Olives & Tarragon

This is surprisingly delicious and quite healthy. I didn't have Tarragon and I used rice vinegar instead of sherry, but it didn't matter. It's a lovely combination.

3 cups cooked white beans, rinsed if canned

2 small celery ribs, thinly sliced

18 Spanish green olives, pitted and sliced

2 TBSP chopped tarragon (I'm going to try sage next time)

1 TBSP sherry (or other) vinegar

1 garlic clove, minced

1/2 TSP paprika

Salt and pepper

4-5 TBSP extra virgin olive oil

Put the beans in a bowl with the celery, olives, and tarragon, and gently mix everything together. In a small bowl, combine the vinegar, garlic, paprika, and 1/4 TSP salt, then whisk in oil. Taste and adjust seasonings, then pour the dressing over the beans. Add pepper and mix gently again. Serve at room temperature.

Tuscan Lemon Chicken

This is such and easy recipe. I prepare the chicken the night before in about 15 mins time. Then, dinner time is a cinch because I just throw it in the oven and move on to making the side dishes.

From Ina Garten on FoodNetwork.com

Ingredients

nocoupons

• 1 (3 1/2-pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Flatten/Butterfly the chicken using this method: http://www.virtualweberbullet.com/butterflychicken.html

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to bake, preheat oven to 375 and bake for 1-1.5 hours, or until the internal temperature readst 161-165, or until the juices run clear from an incision in the deepest area of the thigh.

Sprinkle with salt, and serve with lemon halves.

Yogurt Naan

From Deborah Madison's Vegetarian Cooking for Everyone

1/4 cup warm water
2 1/4 tsp (1 envelope) active dry yeast
3/4 hot water
3/4 cup plain yogurt (pref. whole milk)
1/4 cup ghee or clarified butter
1 1/2 tsp salt
1 cup whole-wheat flour
1/4 cup wheat bran
3 cups all-purpose or bread flour

SPRINKLE yeast over 1/4 cup warm water in a small bowl and set aside until foamy, 10 mins. Meanwhile, combine 3/4 cup hot water, the yogurt, ghee, and salt in a bowl, then stir in the yeast, whole-wheat flour, and bran. Work in enough of the white flour to form a heavy dough, then turn it out and knead, adding more flour if needed, until smooth but slightly tacky. Put dough in a an oiled bowl, turn it to coat the top, then cover and put in a warm place until doubled in bulk, about 1 hour.

PREHEAT the oven to 450 F with a pizza stone or sheet pan inside the oven (you want the pan to be piping hot for when you place the dough on it). Turn out dough onto a lightly floured surface and divide into 8 or 10 pieces. Roll them into balls, cover w/ a towel and let rest for 10 mins.

PAT dough into a circle using your fingertips to dimple all over. Then gently pull it in opposite directions to make a dimpled oblong. The texture will be uneven, providing crisp and bready parts.

PLACE right on the baking stone or hot sheet pan and bake until browned on top, 10 - 12 mins.

WHEN the breads are done, brush with softened butter and sprinkle with salt. Serve warm.

Tzatziki Sauce

(From Ina Garten on FoodNetwork.com)

15 mins

• 1 pound (1 pint) plain yogurt (whole milk or low fat)
• 1 hothouse cucumber, unpeeled and seeded
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1/2 cup sour cream
• 1 tablespoon Champagne vinegar or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 tablespoon good olive oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

Directions

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Chickpea Burgers

I made this recipe up and it's delicious. Lemon is the key ingredient here, so don't skimp on it. Feel free to add herbs or other ingredients to add accents, but this plain version is quite delectable, and Isabella eats it up!


2.5 cups chickpeas (or 2 cans)
1 egg
1/4 cup whole wheat flour or breadcrumbs, plus more for dredging
2 TBSP cornmeal (optional)
Juice of 1 lemon (or more, as desired), plus lemon wedges for serving
3 TBSP vegetable oil, more as needed
Salt & Pepper to taste

Combine ingredients in food processor. Add olive oil or flour as needed to make a pasty consistency.

Refrigerate mixture for 15 mins.

Heat oil in a skittle or pan on medium high. Put a heap of flour on a plate and mix in cornmeal, salt, and pepper. Form chickpea paste into patties, dredge in flour mixture and shake off excess. Fry the patties until golden brown on each side, 5-8 mins. Add more oil between batches.

Serve w/ lemon wedges and yogurt for dipping into.

Farro Taboule (Salad)

Hi Talie, I made farro to accompany fish the other night and then made this taboule-inspired salad with the left-over grains. Farro is kind of expensive, but I highly recommend that you try it. Because farro is an ancient form of wheat that hasn't been re-engineered throughout the years, it offers more than twice the amount of protein and fiber than modern wheat, contains a special type of carbohydrate that "has been found to stimulate the immune system" and it is easier to digest. It also happens to be amazingly good, with a nutty flavor.


INGREDIENTS (serves 6):

1 lb farro
2 qt. chicken stock, can be replaced with water
1/4 cup extra virgin oil
2 tbsp red wine vinegar (can be replaced with lemon juice)
fresh herbs and/or roughly chopped aragula
1 cucumber, sliced finely
2 or 3 tomatoes, chopped
10 olives, sliced
1 shallot, diced finely
minced garlic

PREPARATION:

Cover farro with cold water and soak up to 25 minutes. Drain and place in pot. Cover with 2 quarts stock or water. Bring to a boil. Turn down to a simmer and cook uncovered about 25 minutes.

Drain and toss with olive oil and red wine vinegar. Season to taste with sea salt and pepper. Add the extra ingredients. The salad can be refrigerated overnight. Bring to room temperature before serving.

Golden Beet Soup

Talie, this is one of my favorite soups. I made it only once, but tripled the ingredients and served it 3 times, including to my in-laws. Everyone loved it. Its color is beautiful and it feels very pure and cleansing (probably the lime juice?).

INGREDIENTS (serves 4):

1 1/2 tbsp olive oil
2 medium leeks, white and pale green parts only, halved, cleaned and cut into 1/4 inch half-moons
2 bunches small golden beets (about 3 pounds with greens), peeled and cut lengthwise into 3/4 inch wedges (about 5 cups)
1 bunch medium carrots (about 8 carrots, 12 ounces), peeled and cut on the diagonal into 1/2 inch pieces
1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2 inch pieces
7 cups low-sodium chicken stock
2 tablespoons fresh lime juice, plus lime wedges for serving
8 chives, cut into 1 inch pieces

PREPARATION:

Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes.

Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.

Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.

Quinoa and Butternut Squash Gratin

INGREDIENTS (serves 8):

1 butternut squash
1 cup organic quinoa
2 cups water
1 tsp. salt
1 Tbsp. olive oil
4 cloves garlic, minced
2 small shallots, minced
2 eggs
1 cup shredded Gruyere cheese
1 slice of bread, reduced to breadcrumbs
salt and pepper to taste

PREPARATION:

Preheat oven to 400F. Butter a gratin dish.

Cut the skin of the butternut squash on 1 or 2 inches with a knife and cook for 10 minutes in the microwave. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. When the butternut squash is done, peel and cut into 1 inch cubes.Transfer squash and quinoa to a large (2 or 3-quart) pot.

Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little white spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared gratin dish. Sprinkle remaining cheese and bread crumbs on the top. Bake for 35-45 minutes or until top is golden brown.

Zucchini and Blue Cheese Soup

This soup is quickly becoming a classic as it is really easy to make and yet has an interesting twist to it. Even the kids like to eat it! You can reserve half of the cheese and add it after blending the soup.

INGREDIENTS (serves 4):

2 big zucchini (or 4 small)
100 g of blue cheese (Stilton, Rocquefort, etc.)
1 litre of water
1 cube of Maggi soup powder
salt and pepper

PREPARATION:

Wash and peel (or not, as you like) the zucchini and cut into 1 inch cubes. Put all the ingredients into a pot and cook for about 30 minutes. Blend the soup and serve.