Kale & Corn Stew

In the spirit of making my favorite dishes healthier, I made this kale & corn stew - a play on paella without the starch.

KALE & CORN STEW

• 1 Chicken Breast, cubed
• 1 Chorizo, sliced in half lengthwise
• 2 Garlic Cloves, chopped
• Kale, rough chopped
• Fresh Corn, removed from the cob
• Red Pepper, chopped
• Fish Sauce
• Green Tabasco
• Lime
• Cilantro

I started by browning my chicken and chorizo in a saute pan. Place the chorizo cut-side down and place a can or something heavy on it to keep it flat. Brown the meats and then remove and keep warm. To that pan add the garlic and kale and cook for 12 - 15 minutes (covered) or until the kale is soft. You may want to add a bit of water to the pan to help the process along. When the kale is soft, add the corn, red pepper, chorizo (cut into pieces) and chicken into the pan. Toss then add enough water to come about halfway up the ingredients. Add a dash of fish sauce and allow to simmer for a few minutes until the flavors have incorporated. Serve with a fresh squeeze of lime, green Tabasco and cilantro.

I didn't even miss the rice in this sudo-paella dish. The broth was really delicious and soaked in all the yummy vegetables flavors. Everything else was fresh and light without making me feel like I was missing out!

Grapefruit & Fennel Salad

If you are trying to eat healthy grapefruit is your best friend. Whether eaten plain, with yogurt or tossed in a salad it is something you should definitely keep in your fridge! This salad was a simple mix of romaine, thinly sliced fennel, grapefruit, red onion, radishes, fresh parsley & dill and parmesan shavings was a really refreshing and healthy lunch that doesn't ruin any hard work you've done at the gym!

Chicken, Mushroom and Spinach "Risotto"

I have never made risotto - mostly because I don't have the patience that it takes to sit there for 25 minutes slowly adding water. I have recently discovered pearl cous cous, which is a slightly larger cous cous that resembles pasta more than cous cous. It picks up flavor really easily and is an essential ingredient to keep around for quick dinners.

CHICKEN, MUSHROOM & SPINACH "RISOTTO"

• Chicken, shredded (optional)
• Mix of Button & Cremini Mushrooms, quartered
• Pearl Cous Cous
• Spinach, rough chopped
• Chicken Stock or Water
• Parmesan Cheese

Start by browning your mushrooms in a pan. Remove and keep warm. To that same pan add the cous cous and the appropriate amount of water or chicken stock per package directions. When the cous cous is almost cooked, add the spinach to the pan along with the mushrooms and chicken. Toss until the spinach is wilted but crisp and the mushrooms and chicken are warmed through. Add parmesan and a hearty grind of pepper and serve with a drizzle of olive oil.

Slow Roasted Beans with Chicken Sausage

For anyone that lives in NYC you know how brutally hot it can be here in the summer. In an attempt to enjoy cooked food without sweating myself out of the kitchen I slow roasted some beans with canned tomatoes, sauteed fennel and whole garlic cloves. I cooked in my slow cooker while I was at work then grilled a few chicken sausages and fried an egg to top it off. The crispy arugula provided a nice crisp accompaniment to this delish dish!

Slow Roasted Tomato Tapenade

I often buy cherry tomatoes then don't use them before they start to turn. I had a big bundle of cherry tomatoes that weren't good enough for a salad that I slow roasted (225 degrees for 2 1/2 hrs) with a bit of fennel then blended with parsley and olive oil for an easy tapenade. Served alongside garlic rubbed toast it made a simple and delicious dish!

Yogurt & Herb Dip

As my coworker can attest to, I have been devouring crudite. It is a nice way to eat healthy without the meal being totally boring. I made the above crudite dish for R and I after a weekend of heavy drinking and fried chicken eating at a friend's Atlanta wedding. I have perfected a delicious and healthy vegetable dip, which has become a staple in our house. I included a standard version of this recipe below but you can really throw in any fresh herbs you have on hand to make it your own!

YOGURT & HERB DIP

• 2 c. Greek Yogurt
• 3/4 tbs (ish) Dijon Mustard
• Fresh Dill, chopped
• Fresh Parsley, chopped
• 1 Garlic Clove, mashed into a paste
• Zest of 1 Lemon
• Juice of 1 Lemon
• Drizzle of Olive Oil

Summer Antipasto

Being as busy as I am, I don't always have time for a dinner that requires actual cooking. I've been enjoying more appetizer-y type dinners, which satisfy my hunger without taking a lot of time to prepare.

This summer antipasto consisted of fresh arugula, blue cheese, thinly sliced prosciutto, fresh jersey tomatoes and thinly sliced yellow peppers. I drizzled simply with a good olive oil, S&P and dinner was served!

30 Days

Anyone still out there? 2S2S has experienced quite a dry spell. Caitlin's little baby Bo is now two months old and my job has finally started to settle down, just in time for the 30 day count down til my wedding! With 30 days to go, I have been trying to eat very healthy without denying myself the things I love. Following this post are a series of delicious dishes, some healthier then others but all made with skinny intentions. Enjoy!

Thai Noodles with Spicy Garlic Ginger Sauce

I was craving a spicy flavorful dinner and remembered that I had some Chinese glass noodles in the cabinet. I combined the noodles with a few simple ingredients for a tasty and unique mid-week dinner!

THAI NOODLES WITH SPICY GARLIC GINGER SAUCE

• Glass Noodles, cooked and chilled in cold water
• Chicken Breast, poached and shredded
• Eggs, scrambled and set aside
• Dandelion Greens, washed well
• Garlic, minced
• Ginger, minced
• Soy Sauce
• Fish Sauce
• Sesame Oil
• White Wine Vinegar (or whatever you have)
• Cilantro
• Scallions, thinly sliced
• Serrano Chili, thinly sliced
• Peanuts, toasted and crushed

Start out by cooking the glass noodles and set aside. Combine the garlic, ginger, soy sauce (go easy at the start), fish sauce, sesame oil, dash of vinegar and dash of water. Heat up a wok and/or saute pan over high heat and add the marinade. Next add the dandelion greens and wilt, then add the noodles and chicken and toss to coat. Toss in the eggs, a large handful of cilantro and serve topped with the crushed peanuts, scallions and red chili.

This was so good and tasted like it came from a restaurant, which made me very happy because I am notorious around our house for ruining Chinese noodles. The sugars in the marinade caramelize to make a flavorful sauce that is freshened up by the cilantro and scallions. The best part about a dish like this is once you have the sesame oil, fish sauce and soy sauce you can make variations on this dish anytime you want!

Corn and Clam Chowder Part Deux

Corn and clam chowder has become a go-to when I want something comforting but not too heavy. This time I incorporated sauteed chorizo instead of bacon, and kale and spring garlic from the farmer's market for some fresh summery flavor!

To check out the original recipe click here

Filet Mignon with Herb Potatoes and Pea Shoots

If you have never had pea shoots they are a MUST buy. They are difficult to describe except to say that they have a strong fresh, snow pea flavor and are absolutely delicious simply sauteed.

When R was away a few weekends ago I treated myself to a filet topped with blue cheese and a side of herb potatoes and sauteed pea shoots- delic!

FILET MIGNON WITH HERB POTATOES AND PEA SHOOTS

• Filet
• Corn Starch
• Flour
• Blue Cheese (optional)
• Pea Shoots
• Red Potatoes Butter
• Cilantro/Parsley or any other fresh herb

About an hour before dinner, combine 1/2 tbs with 1/2 tsp of corn starch. Pat the filet dry and dredge in the flour mix, then store in the fridge on a rack until ready to cook. This will help dry out the steak and give it a good crispy crust. May be dried for anywhere from 30 m - 2 hours. While your steak is drying, boil the potatoes, then toss with butter, cilantro and parsley and keep warm.

When you are ready to eat preheat your oven to 375. Next, heat up an oven-safe saute pan over medium-high heat. Add a pad of butter and a swirl of olive oil. Carefully place the chilled steak in the pan and cook for 3 minutes per side. Place the steak in the oven and cook for 6-8 minutes for medium rare. Remove the steak, top with blue cheese, tent with foil and allow to rest. Place the pan on the stove over medium-high heat. Toss the pea shoots in the pan and saute for 2-3 minutes, then cover and steam for 5 minutes or until tender.