Kale with Egg Noodles

It's always good to have a recipe handy to make when you don't feel like doing too much. This simple soup could be made with any noodles or greens you have handy.

KALE WITH EGG NOODLES

• 3 Pieces Bacon, chopped (optional)
• 1 Small Yellow Onion, chopped
• 3 Garlic Cloves, minced
• Red Pepper Flakes
• Fresh Thyme (optional)
• 1 Bunch Kale, chopped
• 1 Large Container Chicken Stock
• Egg Noodles
• S&P

Start by crisping up your bacon, next add the onions, garlic, red pepper flakes and thyme saute until the onions are translucent. Add in the kale and a hefty dash of S&P, cover and cook for about 7 minutes or until wilted and tender. Turn off the heat. Cook your egg noodles in the chicken stock then add all to the kale. Top with sesame oil for added flavor!

Oven Fried Chicken

I bought this cute little 3lb chicken at the grocery store that I decided to "oven fry" by covering in butter and dredging in a flour mix, then roasting as usual. The flour helped to dry out and crisp up the skin making a delicious "fried" chicken.

OVEN FRIED CHICKEN

Serves 2

• 1, 3lb Chicken
• 2-3 Tbs Butter, room temp
• Flour
• Lawry's Seasoned Salt

Preheat your oven to 450 degrees. Pat the chicken dry and rub down with butter. Combine 3:1 parts flour and Lawry's seasoning salt, or to taste. I like my chicken a bit salty so I probably did like a 3:2 ratio. Truss the chicken. Set in a roasting pan, and roast at 450 degrees for 10-15 minutes, then turn the heat down to 350 degrees and cook for an additional 60 minutes (20 minutes per lb) or until the internal temperature reaches just under 165.

The chicken turned out exactly how I wanted it to! It had a crispy skin and a moist inside. I roasted vegetables alongside but next time I'd make more southern sides like collard greens or mac 'n cheese!

Spaghetti Carbonara

Spaghetti Carbonara is one of Trevor's favorite recipes, and I love it too because 1) It is easy, 2) I usually have the ingredients on-hand, and 3) It is delicious.  There are a lot of recipes out there for Carbonara that involve proscuitto, cream, garlic, and a number of other ingredients.  I like the basic bacon & eggs version, with peas for a pop of color and lots of freshly grated parmigiano reggiano and ground black pepper.  For last night's Carbonara I went a little heavier on the egg (since I hadn't had much protein that day) and it worked beautifully.  Also note: this recipe is not great for leftovers, everything forms a sticky coagulated mess in the fridge, so I recommend cooking only as much as you need.

Spaghetti Carbonara
Serves 2
1/2 a package of spaghetti
3 eggs, lightly whisked
4 strips of bacon, cut into 3/4 in. 'lardons'
1 cup frozen peas
Freshly ground black pepper
1 cup freshly grated parmigiano reggiano, plus more for serving (I grate mine on the microplane, so it is much fluffier and lighter than store-bought grated cheese. Go lighter if you use the latter.)

• Heat a large skillet until hot and start frying your lardons. I don't like my bacon too crisp in this recipe, so cook over moderate heat.  
• While your bacon is cooking bring a large pot of water to boil. When water is at a rolling boil, add a generous amount of salt (about 2 tablespoons kosher).  Add pasta to water.  
• When bacon is finished cooking, remove with a slotted spoon and set aside.  Drain all but about 1/2 tsp of the bacon fat from the skillet, and keep the skillet warm over medium-low heat.  
• When pasta is just about al dente, add frozen peas to boiling water. Cook for another minute and drain, reserving 1 cup of the pasta water.  
• Toss drained pasta in the skillet with the bacon fat.  Over low heat (or remove from heat if necessary), SLOWLY stir in the egg and about 3/4 cup of the pasta water.  Stir the pasta well, otherwise your eggs will start to scramble in the skillet.  Stir in the bacon lardons, cheese, and black pepper.  The pasta is done when the eggs have formed a creamy sauce that really coats the pasta.  Taste for seasoning and serve immediately. 

Crusty "Steak House" Strip Steak

While in Salt Lake City I had a lot of time to watch public access cooking channels including Cook's Country TV. I really appreciate these cooking shows for their basic, helpful cooking techniques and information without all the sales pitching you get on say...the Food Network.

This particular episode focused on how to get a crusty "steak house" steak at home. They showed a very simple technique of drying the steak out with salt and cornstarch in the freezer prior to cooking to give the steak a better crust. The idea being that a dry cold steak on a very hot grill will allow for the outside to cook longer and get crispier without the inside of the steak cooking beyond your desired temperature. I was very interested to see if this technique worked at home!

Crusty Steak House Strip Steak

Courtesy of Cook's Country TV

• 1 Strip Steak (apx 1 1/2" thick)
• 1 tsp Corn Starch
• 1 tsp Salt
• Pepper

Thyme & Parmesan Roasted Potatoes

• Red Potatoes
• Thyme
• Minced Garlic
• Parmesan
• Olive Oil
• S&P

I started by preheating my oven to 325 to roast the tomatoes and potatoes. I tossed the tomatoes in olive oil, S&P and placed on a baking sheet. Next to them, I placed the potatoes which had been tossed in thyme, minced garlic, parmesan, olive oil and S&P. Once the oven has preheated, place the veggies in and roast for around 40 minutes, or until the potatoes are fork tender.

While the potatoes are cooking, prep your steak. Pat the steak dry, combine the salt & cornstarch and rub into the steak. Next, set the steak on a wire rack and place in the freezer until firm and dry, anywhere from 30 min-1 hour. When the potatoes were done cooking, I turned off the oven and kept warm inside. I preheated my grill pan over high high heat. Remove the steak from the freezer and place on the hot grill, covered, cooking 4 minutes per side until medium rare. Mine took a bit longer because the grill pan isn't as hot as a grill, probably closer to 6 minutes per side.

When the internal temperature was at about 115, I removed the steaks to a plate to rest, covered, and topped with parsley butter (minced parsley & butter). After five minutes, I sliced and served alongside the potatoes, tomatoes and some steamed broccoli.

I wish the picture reflected how good this meal actually looked and tasted (I was tired and my hands wouldn't stop shaking!). Anyways, the steak had a really great crust on the outside while the inside was perfectly medium-rare. The parsley butter combined with the steak juices to make a tasty sauce that blended really well with the other veggies on the plate. I definitely think the method of putting a cold steak on a hot grill helps to keep it moist and tender while crispy on the outside. I used a similar method for the potatoes, keeping them in the fridge until ready to cook, and they similarly developed a crunchy outside. Now that I know this simple technique to a great steak we will be eating a lot more red meat in our household!

Chicken & Olives with Rice

Caitlin I am so impressed by the beef bourguignon! You are right, it has been cold and wet and miserable on the east coast- that looks like the perfect meal! Right now I'm blogging from the Outdoor Retailer show in Salt Lake City, surrounded by all the coolest new outdoor gear! This is a recipe from last week that I saved to share with you while I was away.....enjoy!

I'm always searching for that recipe that can be duplicated a million times and always be surprisingly delicious! I have found it with this simple Chicken & Olives with Rice. Even if you aren't an olive fan you should try this recipe as it may surprise even you!

Chicken & Olives with Rice

• 2 Chicken Breasts, cubed
• Celery Salt (or spice of choice! paprika is a goody)
• Yellow Onion, minced
• Fresh Thyme
• 1 Container Garlic Stuffed Olives, left whole
• 1 Can Whole Peeled Tomatoes plus Juice
• 2 1/2 Cups Chicken Stock (or water)*
• 1 Cup Cider Vinegar (or Sherry Vinegar or White Wine)*
• 1 1/2 Cup Short Grained Rice*
• Parsley
• Parmesan

*Alter the amount of liquids you add based on the suggestion on your rice package. You are going to want to have about a 1/2 cup more liquid in the pan then what's suggested because the other ingredients will also sop up that moisture.

Start by sprinkling celery salt on the chicken and browning in the pan. I chose celery salt because I wanted a bit of that base celery flavor without having to go to the store and buy it! Once the chicken is browned, remove to a plate and tent with foil. Add the yellow onion and fresh thyme and saute. Next add in the tomatoes, chicken stock and cider vinegar and bring to a boil. Stir in the chicken, olives and short grained rice. Bring to a boil, then cover and cook according to package directions, mine took about 25 minutes. You want to stop when the rice is al dente as it will continue to cook as it rests. Toss in fresh parsley and serve with a sprinkling of parmesan.

For being just about the easiest dinner I've made in awhile, it was so SO good. All of the delicious flavors seep into the rice and makes it the main attraction of the dish. This meal was one of those that you kept going back in the fridge to grab bites of late into the night! If you have garlic stuffed olives at your grocery store, definitely use them as they imparted a great depth of flavor into the dish.

Beef Bourguignon

3 lbs. of Chuck 

Making egg noodles while Jacques & Julia look on.  

My kitchen gets steamy when I cook.  No vent hood = curly sideburns.

Traditional Beef Bourgignon

Greetings readers!  I hope you are staying healthy, well-fed and warm.  Half of Austin is sick with cedar allergies and my sources in the Northeast tell me it has been non-stop snow, sleet, and cold.  Beef Bourguignon is certainly a perfect recipe for a cold winter's day... browned hunks of beef braised in red wine with mushrooms and pretty little pearl onions, served piping hot over egg noodles or buttery potatoes.  It is generally recommended for recipes like this that you cook with a wine you would drink, so buy an extra bottle and enjoy a few glasses with dinner.  Or, if you are also expecting, a glass of milk is just as nice ;) 

I used the recipe from Mastering the Art of French Cooking and followed it to a tee.  The stew turned out beautifully, though the recipe was rather time consuming.  There are plenty of ways to cut corners in this recipe, and I think you would likely end up with just as delicious of a dish.  Don't tell Julia I said so. 

BOEF BOURGUIGNON

BOEUF A LA BOURGUIGNONNE 

(Beef Stew in Red Wine with Bacon, Onions, and Mushrooms)

Serves 6

RECIPE COURTESY OF MASTERING THE ART OF FRENCH COOKING, JULIA CHILD, LOUISETTE BERTHOLLE AND SIMONE BECK

A 6 oz. chunk of bacon

Remove Rind and cut bacon into lardons (sticks 1/4 inch thick and 1 1/2 inches long).  Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water.  Drain and Dry. 

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Preheat Oven to 450 degrees. 

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A 9- to 10- inch fireproof casserole 3 inches deep

1 tablespoon olive oil or cooking oil

A slotted spoon

3 lbs. lean stewing beef cut into 2-inch cubes (see preceding list of cuts)

1 sliced carrot

1 sliced onion

1 tsp. salt

1/4 tsp pepper

2 Tb flour

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Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.  Remove to a side dish with a slotted spoon.  Set casserole aside.  Reheat until fat is almost smoking before you saute hte beef.  

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Dry the beef in paper towels; it will not brown if it is damp.  Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.  Add it to the bacon.  

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In the same fat, brown the sliced vegetables.  Pour out the sauteeing fat.  

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Return the beef and bacon to the casserole and toss with the salt and pepper.  Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in the middle position of preheated oven for 4 minutes.  Toss the meat and return to oven for 4 minutes more.  (This browns the flour and covers the meat with a light crust.)  Remove casserole, and turn oven down to 325 degrees.  

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3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti

2-3 cups brown beef stock or canned beef boullon

1 Tb tomato paste

2 cloves mashed garlic

1/2 tsp thyme

A crumbled bay leaf

The blanched bacon rind

18 to 24 small white onions, brown-braised in stock, p. 483

1 lb. quartered fresh mushrooms sauteed in butter, p. 513

Stir in the wine and enough stock our bouillon so that the meat is barely covered.  Add the tomato paste, garlic, herbs, and bacon rind.  Bring to a simmer on top of the stove.  Then cover the casserole and set in lower third of preheated oven.  Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours.  The meat is done when a fork pierces it easily.  

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While the beef is cooking, prepare the onions and mushrooms.  Set them aside until needed. 

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When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.  Wash out the casserole and return the beef and bacon to it.  Distribute the cooked onions and mushrooms over the meat.  

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Skim fat off the sauce.  Simmer sauce for a minute or two, skimming off additional fat as it rises.  You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.  If too thin, boil it down rapidly.  If too thick, mix in a few tablespoons of stock or canned bouillon.  Taste carefully for seasoning.  Pour the sauce over the meat and vegetables.  

(*) Recipe may be completed in advance to this point.  

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FOR IMMEDIATE SERVING:  Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times.  Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, nd decorated with parsley. 

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FOR LATER SERVING:  When cold, cover and refrigerate.  About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce. 

Simple Supper: Ravioli with Meat Sauce

The three day weekend was such a nice treat and we celebrated by having a comforting "Sunday" dinner. One of my favorite meals growing up is a good old fashioned meat sauce with spaghetti or ravioli. Using from scratch ingredients makes it even more special!

Ravioli with Meat Sauce

• Ravioli of choice
• 1 lb Ground Chuck
• 2-3 tbs Unsalted Butter
• 1/2 Yellow Onion, minced
• 4 Garlic Cloves, minced
• Fresh Thyme
• Dried Rosemary, Oregano, S&P, fresh Nutmeg, ground w/ mortar and pestle (or shot glass and wooden spoon)
• 1 Can Whole Peeled Tomatoes & Sauce
• 1/4 Cup Balsamic Vinegar
• Parmesan

Start by sauteing the butter, onion, garlic and herbs until soft. Next add in the tomatoes and juice and balsamic vinegar. Bring to a boil, reduce to a simmer and cover with a tight fitting lid. Simmer for as long as you want, the longer you simmer the more incorporated the flavors. I simmered for about an hour which filled the apartment with delicious smells! After simmering for an hour, I blended in batches to make a smooth sauce. When you are ready to eat, brown the chuck and add to the sauce then spoon over the ravioli.

I served alongside sauteed zucchini with parmesan shavings and a squeeze of lemon.

This was delicious and comforting and perfect for the crappy weather we are having in NYC. The balsamic vinegar added a great tartness and depth of flavor to the sauce. This simple tomato sauce is a great recipe to have in your weekday repertoire!

Enchiladas

Despite being one of my favorite Mexican dishes, I have never made enchiladas myself. Last week I used the leftovers from my Chicken, Shrimp & Beans en Adobo to make these easy enchiladas. I sauteed zucchini and combined with the Chicken & Beans en Adobo leftovers then wrapped in flour tortillas and laid flat in a baking dish. I covered with cheese and sliced jalapeno and baked in a 350 degree oven for about 20 minutes (last 10 minutes uncovered).

These came out of the oven looking delicious but when I tried to serve them they totally fell apart. Next time I would use corn tortillas as the flour tortillas turn to mush....tasty mush...but mush nontheless. Either way, I was proud of myself for stretching a Sunday meal through the end of the week!

Chicken, Shrimp and Beans en Adobo

Sunday was the perfect day for a crock pot meal. The chilly weather and perpetual football games kept us indoors for most of the day, giving me the 8 hours I needed to cook up a crock pot meal!

Slow Roasted Mexican Chicken Stew

Cook Time: 8 hours

• 1/2 Chicken
• 1 Can Whole Peeled Tomatoes
• 1/2 can Chipotle en Adobo
• Leek, minced
• 3-4 Garlic Cloves, minced
• Spice Mix: Cayenne, Chili Powder, Adobe e Cilantro, Cumin, Cinnamon, Salt
• Cider Vinegar
• Red Wine
• Vegetable Stock
• Flour
• Shrimp (optional)
• Cilantro
• Beans
• Rice, cooked according to package directions

Red Cabbage Slaw

Mix ingredients and allow to sit for 30 minutes prior to serving. I had some cooked octopus which I sliced and added to the slaw.

• Red Cabbage, thinly sliced
• Red Onion, thinly sliced
• Cilantro stems, minced
• Cider Vinegar
• Salt

Start by browning the chicken in a hot pan. Once the skin is browned, place the chicken in the crock pot with the tomatoes, leeks, garlic and spice mix. I used about a 1/4 cup of spice mix. Next I added 1 can of vegetable stock and enough red wine to come halfway up the chicken. Lastly I added a dash of vinegar. Turn the crock pot on and cook at the low setting for 6 hours (or 3 on high setting). Because I hadn't soaked my beans overnight, I placed them in a heavy pot and boiled (covered) for 2 hours before adding to the crock pot.

6 hours in, I pulled the chicken out, removed the skin and shredded the meat, setting aside. I turned the crock pot setting to high and cooked the beans for an additional 2 hours. Once the beans were tender I wanted to thicken up the sauce before reincorporating the chicken. I dissolved 1/4-1/2 cup flour in water then slowly stirred the paste into the crock pot liquid, allowing to simmer for 5-10 minutes. Once the sauce had thickened I added the chicken and shrimp and cooked until the shrimp were pink (about 5 minutes). As a final step I tossed with cilantro and served over rice alongside the vinegary slaw.

This was a perfectly balanced meal. The stew was rich and layered with spice and was cut well by the tart slaw. This would be a great meal to make for a large group as it made enough food for about 10 people!

Winter Salad with Blood Oranges, Fennel, Pine Nuts and Parmesan

This started as an effort to inject a bit of color onto our plates and ended deliciously.  I picked up a bag of blood oranges last week and I wanted to do something more exciting than slice them over my morning yogurt.  I decided to make a salad with bright baby greens, crunchy fennel, sweet segments of orange, and a tangy, sweet, blood orange vinaigrette.
I served my salad with a roast chicken which I spatchcocked (cut along either side of backbone to remove so that the chicken can lay and roast flat), rubbed with butter, garlic and lemon zest, and set to roast in the oven.  While my chicken was roasting, I worked on my salad.  Aside from the wait time for your chicken to cook this is a fast and easy meal.

Winter Salad with Blood Oranges, Fennel, Pine Nuts 
and Parmesan
Serves 2
4-5 cups mixed greens (I used baby spinach and arugula)
2 blood oranges
1 small bulb fennel/anise
2 tablespoons pine nuts
1 shallot, minced
1 1/2  tablespoons good quality red wine vinegar
3 tablespoons olive oil
Salt & Pepper to taste
Wedge Parmigiano Reggiano cheese

• Take the oranges and cut off the skin.  Then supreme the fruit, cutting the fruit wedges away from the pith/seeds/membranes.  Reserve juices and membranes.  
• In a small saucepan, add shallots and reserved juices.  Squeeze excess juices from the orange membranes in to saucepan as well.  Add vinegar to saucepan and reduce to about a tablespoon of liquid.  Your shallots will turn a bright scarlet color. 
• Scrape contents of saucepan to a small bowl, add a pinch of salt and freshly ground pepper.  Whisk in olive oil slowly to create vinaigrette.  Taste for seasoning, and finish with a squeeze of fresh lemon juice if desired. 
• To compose your salad, toss greens with about 2 tablespoons of your vinaigrette.  Plate greens, topping with thinly sliced fennel, orange segments and pine nuts.  Take a carrot/veg peeler and cut thin shavings of parmigiano reggiano to top salad.  Garnish with fennel fronds (I also threw some yellow cherry tomatoes on the side).  Drizzle reserved vinaigrette over the top if desired.

Lemon Marscarpone & Ginger Cookiewich

Except for the occasional bag of Haribos, R and I aren't big dessert eaters. But every so often, especially on Sundays, I get a hankering for something sweet to rouse myself out of my Sunday blues. I picked up some ginger cookies and a container of marscarpone for this simple, delectable dessert.

Lemon Mascarpone & Ginger Cookiewich

• Ginger Cookies
• Marscarpone
• White Chocolate, melted (optional)
• Lemon Juice & Zest
• Apple Pie Spice (cinnamon, sugar, cloves)

I combined the marscarpone with a bit of white chocolate fondue I was gifted from Max Brenners along with the zest and juice of one lemon. I added in apple pie spice to taste and spooned on top of the overturned ginger cookies, then sandwiched with another ginger cookie. I placed in the fridge for about an hour to let them set. I topped with a reduction of apple maple butter, lemon juice, amaretto and cream.

These were super yum! The cookies got nice and soft and the sweet/savory filling was delic. Next time I'd skip the topping as the cookie-wiches were great standing alone!

Croque Madame

One of my favorite brunch dishes is a Croque Madame, which typically is some type of meat (ham, turkey, lamb) and cheese sandwich topped with a fried egg and a bechamel. We had deli chicken and ham on hand so I used both as well as an assortment of gourmet cheeses to make this delicious breakfast!

Croque Madame

• Cabernet Sesamo from Orwashers
• Deli Ham
• Deli Chicken
• Aged Cheddar
• Soft Goats Milk Cheese
• Aged Provolone
• Arugula
• Rosemary, minced

"Hollandaise"

• Mustard
• Mayo
• Cayenne
• Fresh Nutmeg
• Cider Vinegar
• Lemon Juice

Layer the chicken, ham, cheese and arugula on the bread. Grill as you would a grill cheese. I decided to press mine, so they would be easier to eat, by placing a heavy pot wrapped in foil on top of the sandwiches. Once the sandwiches were grilled I added canola oil to the pan and fried the eggs. I decided to use my wok because it helped keep the egg all together and the curved pan makes the egg slide right out onto the sandwich. I topped the sandwich with a spoonful of hollandaise, the egg and a bit of scallion for color.

This was so freaking delicious! I've made this sandwich a bunch of times before but this was really the best it's ever been. This is probably because I used a really great bread and an assortment of great cheese. This would be a great breakfast, lunch or dinner!

Brown Food

It is winter, and although winter in Austin is markedly warmer than winter back home in New England, we are still displaying many of the same symptoms.  For example, look at how brown the above two meals are?!  There are fresh vegetables in there, but the way I've been cooking them one could hardly tell.  The first dish is a delicious caramelized, cream braised cabbage with a hint of fresh ginger.  It reminded me a lot of this cabbage that I cooked a few months back.  I served the cabbage with a brined and pan seared pork tenderloin.  For those of you who might wrinkle  your nose at cabbage I suggest you think again.  Cabbage is a very inexpensive and hardy cruciferous vegetable, high in Vitamin C and certain cancer fighting compounds.  

The second dish is called Mujaddara, which is an Israeli rice and lentil 'pilaf' of sorts served with a spiced yogurt (not pictured).  The yogurt is a perfect complement to the dish, bright with the flavors of fresh mint, lemon zest and juice, freshly ground cumin seeds and a hint of cinnamon and coriander.  I served the Mujaddara with a failure of a falafel.  They looked pretty, but the insides were mush and my batter was way too wet.  The good news is that Trevor loved the rice and lentils (which was a surprise to me).  The recipe is literally caramelized onions + lentils + rice + a little bit of salt, so this is about as 'spa food' as I get.  I highly recommend using a full-fat Greek yogurt as this dish really benefits from the added richness.  Also, I used green lentils instead of French lentils and I thought they worked just fine.  

I found both recipes over at Food 52.  If you are not familiar with this website, check it out!  I have yet to contribute any recipes of my own (I am working up the courage).  In the meantime, I am having fun reading the recipes and commentaries of a really knowledgeable, supportive and creative group of cooks.  

Here are links to the recipes for Suspiciously Delicious Cabbage and Mujaddara with Spiced Yogurt over at Food 52.  

Roasted Cauliflower and Chicken Salad

I adapted this recipe from a FoodandWine.com recipe which has now disappeared, so I guess I'm taking the credit! While looking for healthy post holidays meals I stumbled onto this roasted cauliflower salad recipe which recommended pairing roasted cauliflower with bitter greens and a light sherry vinegar dressing. I thought it sounded like the perfect weeknight meal to get us feeling healthy and fit for 2011!

Roasted Cauliflower and Chicken Salad

• 1/2 Chicken
• Rosemary, minced
• 1/2 Head Cauliflower, cut into larger then bite-sized pieces
• Fresh Nutmeg (optional)
• Arugula
• Radicchio
• Endive
• Yellow Onion, thinly sliced
• Capers
• Cider Vinegar (or Sherry Vinegar)
• Olive Oil

For Christmas R got me a great set of new knives and I couldn't wait to test them out by dissecting a whole chicken. Last time I cut a chicken in half it was a nasty mess, but with a big heavy knife I was able to cut my way right down the middle of the chicken, creating a perfect half to cook. First I preheated my oven to 400 degrees while I prepped the chicken. I started by giving it a good rinse and removing the bag of giblets. Next, I took my knife and worked my way down the spine then flipped the chicken over and using the heavy part of my knife, hacked through the rib cage area (apologies for the gross visual). I wrapped up one half for later use and prepped the other half for roasting. I patted dry with paper towels then made small cuts in the joint between the leg and thigh, and wing and breast. This will allow the chicken to cook faster. Next I sprinkled the whole chicken with S&P and rosemary and placed skin-side up in an oven safe saute pan. I gave the whole chicken a good drizzle of olive oil a placed over high heat to cook for 5 minutes, then placed in the 400 degree oven to cook for 45-55 minutes or until browned and the juices ran clear.

After I placed the chicken in the oven I tossed the cauliflower with a bit of S&P, fresh nutmeg (optional) and olive oil and placed on a baking sheet to roast for 35-40 minutes or until browned. Be sure to toss half way through so they get even coloring.

When the chicken is done, allow it to rest for 5 minutes before slicing up the meat for the salad. I chose to use the breast meat and set aside the rest for another day. Toss the warm chicken & cauliflower in with the remaining ingredients and drizzle with a bit of cider vinegar and olive oil. Serve immediately.

This was YUM YUM YUM! The combination of the savory cauliflower with the tart capers, bitter lettuce and sweet cider vinegar was perfection! Don't get me wrong, this is no bacon mac 'n cheese, but it it was an especially delicious salad whose tastes and textures came together juuuust right!

Roasted Spaghetti Squash Fettuccine

I love incorporating squash into pasta, the creamy texture clings to the pasta and creates a smooth and savory, yet healthy, sauce (vs say an alfredo!). My grocery store had an abundance of spaghetti squash, which I remember loving as a kid so I thought I'd test it out in a new recipe!

Spaghetti Squash Fettuccine

• Spaghetti Squash halved
• 2 Slices Bacon
• Chicken & Basil Sausage
• Red Onion, thinly sliced
• Rosemary, minced
• Garlic, minced
• Apple Maple Butter (optional)
• Fettuccine
• Parmesan

Start by preheating your oven to 400 degrees. Half the squash, scoop out the guts and seeds and drizzle w/ olive oil and S&P. Lay a piece of bacon over each and place cut-side down on a baking sheet. Roast in the oven for 45ish minutes or until fork tender. You don't want it to be mush otherwise it will make for a mess of a sauce. While the squash roasts you are going to prepare the remaining ingredients.

Add the sausage, red onion, rosemary, garlic to the pan and saute until the sausage is browned and the onions soft. At this stage I did something a little funny but tasty. In the spirit of sweet and savory I added a dollop of apple maple butter. The sweetness helped to caramelize the ingredients creating a really nice flavor. You could also just add some maple syrup which would have the same effect. When your squash is done, fork shred, add to the sausage then toss into the fettuccine along with 1 cup of pasta water and a hefty handful of parmesan. Garnish with minced rosemary.

As R said, the spaghetti squash was the star of this dish! Next time I wouldn't use sausage as it's texture kind of clumped up the dish. I would opt for a minced pancetta and perhaps introduce a fresh herb at the end like basil to freshen the dish up. All in all it was pretty tasty though!

Veggie Breakfast Burrito

I don't know about your boyfriend, but all mine ever wants for breakfast is a "bacon egg and chee" or "sausage egg and chee." For me, there is nothing I hate more then waking up feeling great then eating some big fatty breakfast and spending the rest of the morning feeling bloaty on my couch. This past Saturday I made this breakfast burrito as an "ease into a healthy 2011" meal

Breakfast Burrito

• 4-5 slices Bacon, rouch chopped
• Fresh Rosemary, minced
• Garlic, minced
• Leeks, finely chopped
• Scallions, finely chopped
• White Button Mushrooms, quartered
• Red Cabbage, thinly sliced
• 4-5 Large Eggs, whisked
• Cheese of Choice
• Tortilla
• Seasoning of choice: I threw in some chile en adobo and chili powder

This is just about the easiest breakfast meal I've ever made. I sauteed the bacon, rosemary, garlic & leeks until the bacon was just cooked through, then tossed in the scallions, mushrooms, cabbage and a sprinkling of salt. Then I covered and cooked until the veggies were browned and al dente (ie not mushy). You are going to want a little liquid in the pan so that the veggies steam so if your pan is dry add a bit of water or veggie stock. Next I added the eggs and a handful of cheese and tossed until the eggs were just cooked through. I removed to a bowl and assembled my burritos.

Microwave the tortillas for around 20 seconds or until warm and pliable. Place a dollop of the mix into the center, fold up the ends and roll. In a preheated pan add canola oil until hot. Then place the burritos in the pan seal-side down. The hot oil will seal the burritos shut. Once browned, remove and serve!

For a rather unusual breakfast burrito these were delicious! My only mistake was topping them with ingredients that didn't relay what was inside the burrito. I topped with the standard salsa, scallion, sour cream but it would've been better to garnish with rosemary or even some lightly sauteed leeks which would have better represented the stuffing. Because even though I knew what was inside of the burrito, the toppings were playing mind tricks and I felt like I was going to bite into a chicken and rice burrito.

Sausage & Lentil Stew

Happy New Year Readers! I hope you had a fun and peaceful holiday.  Trevor and I flew from Austin back to Vermont to see family, and we had a beautiful white Christmas complete with touch football in the snow, two Yankee swaps, and a Christmas ham the size of an ottoman.  

Yesterday was my first day back at work after the break and a co-worker asked me what resolutions I had made for the new year.  I shrugged him off saying that I had made none, when in fact I do have a few resolutions up my sleeve.  2011 is going to be a big year for our little family.  In May we are expecting a baby boy!

• My first resolution for the New Year is to keep my camera in the kitchen, even if the lens gets spattered with grease (that's what a protective lens cover is for, right?).  My goal is to document what I cook so that I can post pictures with recipes to make it easier for you all to follow what I am doing.  

• My second resolution is to continue feeding myself well.  I feel fortunate that during my pregnancy I have had no real food aversions or crazy cravings.  It is important for me (and for baby boy) that I continue drinking lots of water and eating a balanced diet of fruits, vegetables, legumes, whole grains, protein, and calcium-rich foods. 

• My third resolution is to get on top of my gardening. I have been a delinquent waterer, and my veggies are looking very pathetic.  

This Sausage and Lentil Stew is the perfect meal for a cold winters night.  It is healthy, inexpensive, and seriously delicious!  I adapted my recipe from a recipe I saw over at Food52.  I cut back on the garlic, subbed tomato paste for ketchup, and cooked my lentils in the soup.  This could be a great crock-pot recipe if you are not one who enjoys tending to the stove.  I used my big dutch oven and let it simmer away while I did other chores around the house.  Trevor loved this dish.  By cooking everything together, the lentils are imbued with the rich flavors of the sausage, wine, onions and spices.  

Sausage & Lentil Stew

Serves 4

Olive oil

1 lb. (or three links) mild Italian sausage

Two bay leaves

One onion, diced

Two large carrots, diced

Two stalks celery, diced

1 tablespoon marjoram

2 cloves garlic, minced

1 tablespoon tomato paste

1 cup red wine

1 box chicken stock (low sodium)

1 1/2 cups green lentils

Salt and pepper to taste

3-4 tablespoons red wine vinegar

• In a large dutch oven or other high sided heavy pot, heat 1 tablespoon of the oil.  Squeeze sausage from casings and brown in the oil along with one of the bay leaves.  
• When sausage is browned on all sides, remove with a slotted spoon to a plate or bowl and set aside.  Add another splash of oil to the pot if necessary and sautee onions until translucent, stirring to scrape up the browned bits from the bottom of the pot.  Add carrot, celery, the 2nd bay leaf, garlic and marjoram, stirring well.  Let cook for 2-3 minutes.  
• Clear a well in the center of the vegetables and add tomato paste.  Let the paste 'toast' for a minute or two before deglazing pan with red wine, stirring well to scrape up all the browned bits from the bottom of the pot.  
• Add chicken stock, lentils and sausage and bring to a simmer.  Stir periodically, adding a splash or two of water if needed.  
• Cook for about an hour or until lentils are soft.  Season to taste with salt and pepper, and right before serving add the red wine vinegar to taste.  

Happy New Year!

Hello readers and happy 2011!

Apologies for the gap in posts as Caitlin and I both took some much needed time off to enjoy the holidays with family in Vermont. We were very lucky to have her and Trevor fly in from Austin so we could celebrate their impending bundle of joy and R and my recent engagement. 2010 was such an exciting year and I can't wait for all the great things to come in 2011! Happy New Year to you and yours!