Archive for April, 2014

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Chicken Yogurtlu

April 25, 2014

This is a fun play on a more traditional chicken kebab. It also reminds me of a panzanella salad, because you make large toasty croutons to soak up the tomato sauce. This definitely is a slightly spicy dish with the cayenne pepper. If you leave it out, the dish will better suite milder taste buds!

You will need:

  • 1 lb chicken breast, cubed into 1-inch pieces
  • 1 1/2 c Greek yogurt, divided
  • 2 lemons, juiced and zested, divided
  • 3 cloves garlic
  • 2 t ground ginger
  • 1/2 t oregano
  • 1/4 t cayenne
  • 3/4 t ground cumin, divided
  • 1 small bunch fresh mint, minced
  • 3 T olive oil, divided
  • 1 small red onion, minced
  • 1 c crushed tomatoes
  • 4 T butter, divided
  • 4 c ciabatta, cut into 1-2 inch pieces
  • 1/2 t garlic powder
  • Salt and pepper

20140416 Yogurtlu 01

Then you will…

  1. Place the chicken in a large ziplock bag.
  2. In a medium bowl, mix together 1/2 c of the Greek yogurt with the lemon zest, half of the lemon juice, 1 minced clove of garlic, ginger, oregano, cayenne, 1/4 teaspoon of the cumin, and 4 teaspoons of the mint. Season with salt and pepper.
  3. Add the yogurt mixture to the chicken. Allow to marinate for 1 hour. Then allow to warm up for a half hour on the counter.
  4. In a small bowl, combine the remaining cup of yogurt with the other half of the lemon juice, 2 cloves minced garlic, and the remaining mint. Season with salt and pepper. Set aside.
  5. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and allow to saute until softened and lightly caramelized.
  6. Add the tomatoes and the remaining 1/2 teaspoon of cumin to the onion mixture. Bring to a simmer for 10 minutes, stirring occasionally.
  7. Mix in 1 tablespoon of the butter and season with salt and pepper. Keep warm.
  8. In a large nonstick skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the bread cubes and garlic powder. Continue stirring while the bread crisps and turns golden. Remove from heat and reserve on a plate.
  9. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chicken with its yogurt sauce. Allow to cook 5-8 minutes, or until cooked through and browned.
  10. To serve, place the toasted bread on a plate. Top with tomato sauce, some chicken and a little of the yogurt sauce. Enjoy!
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Parmesan Crusted Fish

April 9, 2014

This is a very easy recipe. You can use it with whatever your favorite fish is, so just look around your market for whatever looks the most scrumptious.

You will need:

  • 4 6-oz pieces of fish
  • 3/4 c grated Parmesan cheese
  • 2 t paprika
  • 1/2 t garlic powder
  • 1/4 t black pepper
  • 1/4 t oregano
  • 1/4 t cayenne pepper
  • One lemon, zested and juiced
  • Little bit of olive oil

Then you will…

  1. Preheat your oven to 400 degrees and line a baking sheet with tinfoil.
  2. Pat the fish dry.
  3. On a large plate, combine the cheese with the paprika, garlic powder, pepper, oregano, cayenne, and lemon zest.
  4. Spread a small amount of the olive oil on each piece of fish.
  5. Dredge the fish in the cheese mixture to create a crust.
  6. Place the fish on the baking sheet.
  7. Bake 12-15 minutes (or as needed based on the fish) until the fish is no longer opaque in the center.
  8. Sprinkle with the lemon juice to taste before serving!

20140406 Parmesan Fish

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Stuffed Cabbage

April 4, 2014

D and I first learned about Blue Apron from a college classmate. It’s a delivery service that sends a box with everything you need to prepare three nutritious meals at home. All you need to provide is salt, pepper and olive oil. You get to choose how often you want to receive a package, and you can tailor your package to your dietary preferences and needs.  They deliver across quite a few states now, so if you are interested in a trial box, let me know!

This post is actually for two versions of stuffed cabbage, one with beef and one vegetarian option. I actually preferred the vegetarian option, but let me know which you like best. Maybe you can try them out now and save your favorite for next year’s St. Patrick’s Day!

photo(1)

Option #1: Stuffed Cabbage with Beef

You will need:

  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 small head green cabbage
  • 3/4 c long grain white rice
  • 1 1/4 c water, divided
  • 4 t olive oil, divided
  • 2 t sweet paprika
  • 1 T sugar
  • 1 can (15 oz) diced tomatoes
  • 1 T apple cider vinegar
  • 10 oz ground beef
  • 1 t oregano
  • 1/2 t thyme
  • 2 T butter
  • 1/2 c  reduced sodium beef stock
  • Salt and pepper

Then you will…

  1. Preheat your oven to 450 degrees.
  2. Put a large pot of salted water on high heat to bring to a boil. Once the water is boiling, completely submerge the cabbage and boil for 5 minutes. The cabbage should be soft enough to be pliable. Drain thoroughly and shock with cold water to stop the cooking.
  3. Carefully separate the cooked cabbage leaves.
  4. In a small pot, combine the rice with the water and a pinch of salt. Bring to a boil over high heat, then reduce the heat and simmer covered for 15-17 minutes. The liquid should be absorbed; the rice should be tender.
  5. Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
  6. In a medium pot, heat 2 teaspoons of the olive oil over medium heat. Add half of the onion and half of the garlic. Season with salt and pepper.
  7. Allow the onion and garlic to cook about 4-6 minutes, until softened.
  8. Reduce the heat to medium-low and stir in the paprika and sugar. Cook 1-2 minutes.
  9. Mix the tomatoes into the onion-garlic mixture. Stir in the vinegar. Season with salt and pepper. Allow to simmer 5-7 minutes until slightly reduced.
  10. Remove the tomato sauce from heat and stir in the butter.
  11. In the pot you used to make the cabbage or a large skillet, heat the remaining 2 teaspoons of olive oil over medium heat.
  12. Add the remaining onion and garlic to the oil. Cook 4-6 minutes until lightly browned.
  13. Add the beef to the onion and garlic mixture and brown, breaking it up with the spatula.
  14. Mix the cooked rice, oregano and thyme into the beef mixture, plus the stock. Cook another 2 minutes. Season with salt and pepper.
  15. Cover the bottom of an 8-inch square pan with a thin layer of the tomato sauce.
  16. Working one leaf at a time, please a spoonful of the beef and rice mixture in the center of the leaf.
  17. Roll tightly, tucking in the sides of the leaf. Place the stuffed cabbage leaf in the baking dish with the seam side down.
  18. Repeat with the remaining leaves and stuffing. If you have extra filling, feel free to add it to the pan.
  19. Cover the stuffed cabbage with the remaining tomato sauce.
  20. Bake 12-15 minutes or until bubbly and heated through. Allow to rest for at least 5 minutes before serving.

 

Option #2: Stuffed Cabbage with Bulgur

You will need:

  • 1/2 head small green cabbage
  • 1 c bulgur
  • 2 t olive oil, plus extra drizzle
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/4 c tomato paste
  • 1/3 c ketchup
  • 1 c reduced sodium vegetable stock
  • 1 T sugar
  • 1 T red wine vinegar
  • 1/4 c fresh parsley, chopped
  • 4 prunes, finely chopped
  • 1/3 cup walnuts, roughly chopped
  • Salt and pepper

Then you will…

  1. Preheat your oven to 475 degrees.
  2. Put a large pot of salted water on high heat to bring to a boil. Once the water is boiling, completely submerge the cabbage and boil for 5 minutes. The cabbage should be soft enough to be pliable. Drain thoroughly and shock with cold water to stop the cooking.
  3. Carefully separate the cooked cabbage leaves.
  4. Put a small pot of salted water on high heat and bring to a boil. Add the bulgur and simmer for 15 minutes. It should be tender. Drain the bulgur and return to the pot.
  5. In a medium pot, heat the olive oil over medium heat. Add the shallot and garlic, cooking until softened.
  6. Mix in the tomato paste, ketchup, stock, sugar and red wine vinegar. Bring to a boil.
  7. Reduce the heat and simmer the sauce 7-10 minutes, or until slightly thickened. Season with salt and pepper.
  8. Remove from heat and stir in the parsley.
  9. Make the filling by adding the following to the cooked bulgur: the prunes, walnuts, 1/2 cup of the sauce and a drizzle of olive oil. Season to taste with salt and pepper.
  10. Cover the bottom of an 8-inch square pan with a thin layer of the tomato sauce.
  11. Working one leaf at a time, please a spoonful of the bulgur mixture in the center of the leaf.
  12. Roll tightly, tucking in the sides of the leaf. Place the stuffed cabbage leaf in the baking dish with the seam side down.
  13. Repeat with the remaining leaves and stuffing. If you have extra filling, feel free to add it to the pan.
  14. Cover the stuffed cabbage with the remaining tomato sauce.
  15. Bake 15-17 minutes or until bubbly and heated through. Allow to rest for at least 5 minutes before serving.
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