ZA’ATAR SWEET POTATOES AND GARLICKY KALE

za-atar-sweet-potatoes-and-kale-HC-122116

This recipe is in the Mains chapter of the cookbook One Part Plant: A Simple Guide to Eating Real, One Meal at a Time © 2017 by Jessica Murnane, but I have to say, I’ve eaten it at all times of day. It’s made it to my breakfast table, and I’ve definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy—and my body seems to love me for that. The spices are definitely what make this dish so special.

INGREDIENTS

    • 1 tablespoon sesame seeds
    • 1 tablespoon sumac
    • 2 teaspoons dried thyme
    • 1/4 teaspoon sea salt
    • 2 medium-size sweet potatoes, cut into cubes (about 4 cups)
    • Olive oil
    • 3 garlic cloves, chopped
    • 1 bunch kale, destemmed and roughly chopped (about 6 cups)
    • Sea salt

PREPARATION

    1. Preheat the oven to 400ºF and line a baking tray with parchment paper.
    2. To make the za’atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they’re lightly browned. Stir occasionally, so they don’t burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
    3. Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.
    4. Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
    5. Mix 1 tablespoon of olive oil into the remaining za’atar and set it aside.
    6. In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
    7. Top the vegetables with some of the za’atar and oil mixture and serve.

Recipe Courtesy of Epicurious

BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE

The cure for the common cold!  Try this with your Red Fire (Thai) Chili Peppers or Jalapeno Peppers for a nice kick.  Fresh chopped cilantro adds the perfect finishing touch.

 

BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE

INGREDIENTS

    • 1 1/2 pounds boneless, skinless chicken breasts (about 3 large)
    • 1 head garlic, halved crosswise
    • 2 bay leaves
    • 4 whole allspice
    • 1 1/2 teaspoon kosher salt, plus more
    • 8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
    • 1 fresh red chile (such as Fresno), thinly sliced
    • 1 1″ piece ginger, peeled, finely chopped
    • 1 tablespoon distilled white vinegar
    • 1 tablespoon soy sauce
    • Freshly ground black pepper
    • Sliced scallions and cilantro sprigs (for serving)

PREPARATION

    1. Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
    2. Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8–10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
    3. Divide soup among bowls and serve topped with scallions and cilantro.
    4. Do ahead: Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.
Calories 330 – Fat 6 g – Fiber 3 g

ZUCCHINI “NOODLES” WITH EGGPLANT AND TOMATOES

For your ‘Meatless Monday’ recipe collection!  A great way to use your Basil and Cherry Tomatoes.This recipe received great reviews with Epicurious.

zucchini-noodles-with-eggplant-tomatoes-recipe-04082016

 

YIELD
Serves 4
TOTAL TIME
45 minutes

INGREDIENTS

    • 2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
    • 2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
    • 2 1/2 teaspoons kosher salt, divided
    • 1 tablespoon plus 2 teaspoons fresh lemon juice
    • 1 teaspoon honey
    • 1/8 teaspoon freshly ground black pepper
    • 3/4 cup (packed) basil leaves, chopped, divided
    • 5 tablespoons olive oil, divided, plus more for drizzling
    • 2 garlic cloves, thinly sliced
    • 1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4″ slices on the bias
    • 2 cups cherry tomatoes, divided
    • 1/4 cup pitted cured black olives, halved, divided
    • 1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced

PREPARATION

    1. Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
    2. Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
    3. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing. Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
    4. Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.

Courtesy of Epicurious

Cider-Braised Chicken with Apples and Kale

Gather ’round the table and enjoy this warming and wonderful recipe that includes Kale and Tarragon, fresh from your AeroGarden!

apple-cider-and-mustard-braised-chicken-with-apples-and-kale-04112016

YIELD
Serves 4
ACTIVE TIME
35 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 4 chicken legs (thigh and drumstick; about 3 pounds)
    • 1 1/2 teaspoons kosher salt, divided
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup plus 1 teaspoon country-style Dijon mustard
    • 3 tablespoons vegetable oil
    • 2 pink-skinned apples, cut into 1/2″ wedges
    • 1/2 medium red onion, cut into 1/2″ wedges
    • 1 cup dry white wine
    • 1 1/2 cups fresh apple cider, divided
    • 1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
    • 1/4 cup heavy cream
    • 1 teaspoon fresh lemon juice
    • 3 tablespoons tarragon leaves (optional)

PREPARATION

    1. Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
    2. Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
    3. Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
    4. Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
    5. Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired

Courtesy of Epicurious

Cranberry Orange Relish with Mint

 

cranberry-orange-relish_1x1

YIELD
Makes about 6 cups

INGREDIENTS

    • 2 12-ounce bags fresh (or frozen, thawed) cranberries
    • 2 teaspoons orange zest from 1 of 4 navel oranges
    • 3/4 cup sugar
    • 1/2 cup minced red onion
    • 1/4 cup chopped fresh mint
    • 1 tablespoon minced peeled ginger

PREPARATION

    1. Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.

FARMHOUSE HERBED STUFFING

 

farmhouse-herbed-stuffing

  • INGREDIENTS

      • 8 tablespoons (1 stick) unsalted butter
      • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
      • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
      • 1 (14-ounce) package seasoned bread stuffing cubes
      • 1/3 cup fresh parsley, chopped
      • 1 teaspoon celery salt
      • 1 teaspoon dried sage, crumbled
      • 1 teaspoon dried rosemary, crushed
      • 1/2 teaspoon dried thyme, crumbled
      • 1/4 teaspoon salt
      • 1/4 teaspoon freshly ground black pepper
      • 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
  • PREPARATION

      1. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
      2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
      3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .
      4. If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
    1. Variations:
      1. Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
      2. Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
    Test-Kitchen Tips:
    •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it’s important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the “danger zone” (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be made on the same day as baking.
    •Stuffing baked outside of the turkey won’t be soaked in the turkey’s juices, so extra stock is drizzled on top to keep it moist.

    Courtesy of Epicurious.com

DITALINI RISOTTO

ditalini-risottoINGREDIENTS

2 tablespoons unsalted butter

2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling

1 medium onion, finely chopped

1 cup dry white wine

1 pound ditalini or other short, tubular pasta

6 cups (or more) Toasted Garlic-Beef Stock

1/2 cup finely grated Pecorino, plus more for serving

Kosher salt

1 cup baby kale

1 cup baby mustard greens or other spicy greens

2 teaspoons freshly ground black pepper

 PREPARATION

Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes.

Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it’s slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

Courtesy of Epicurious.com