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Chicken Fajitas with Black Bean and Corn Salad

April 18, 2014 //
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I love ordering chicken fajitas and being presented with a sizzling plate while everyone in the restaurant looks on in envy. Ever since our neighborhood Mexican place feel prey to a luxury condo building we have been sorely in need of some at-home fajitas. I’ve been making this recipe, adapted from Weight Watchers, for over a decade. They lack the presentation drama of restaurant fajitas, but they are just as good, and I bet this is a meal that kids would love.

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 Chicken Fajitas 

2 TB. fresh lime juice
1 TB. soy sauce
1/2 ts. chili powder
1/4 ts. ground cumin
pinch of crushed red pepper flakes
1 lb. skinless, boneless chicken breasts, cut into thin strips
2 TB. vegetable oil
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1 onion, thinly sliced
tortillas

In a quart-sized sealable plastic bag, combine lime juice, soy sauce, chili powder, cumin and pepper flakes; add the chicken. Seal the bag and turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain the chicken and set aside; discard the marinade.

In a large skillet, heat 1 TB. of vegetable oil. Saute the peppers and onions until softened, about 8-10 minutes, adding a bit of water if the mixture gets too dry. Transfer to a plate and keep warm.

In the same skillet, heat the remaining tablespoon of oil. Saute the chicken until cooked through, 3-5 minutes. Add the pepper and onion mixture to the skillet to re-heat.

Soften tortillas according to the package directions. Serve fajitas with whatever condiments you desire – I like guacamole and sour cream (you can use plain, greek yogurt to keep it healthy).

Black Bean and Corn Salad

This is very much a mix and taste kind of salad. I never measure the salsa or oil and vinegar – I just add a little at a time and taste it until I am happy with the end result.

1 can black beans, rinsed and drained
1 can or bag of corn, rinsed and drained (defrosted if frozen)
3 scallions, chopped
1 cup of cherry or grape tomatoes, halved
salsa
olive oil
red wine vinegar

Toss the first four ingredients in a bowl. Add salsa (maybe 1/4 cup?), oil and vinegar (1 TB each?) and mix. Taste and adjust to your liking.

 

 

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Categories Meals

Is it spring or is it winter?

April 15, 2014 //
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Well this has been a crazy weather week! We started off with an absolutely beautiful weekend in NYC where it would not have been crazy at all to wear shorts and then bam – 30 degrees slams you in the face! Some of you probably even got some snow. Sorry about that. With Passover and Easter so late this year I thought we were guaranteed a holiday meal with local asparagus, but it looks like we’ll have to wait a few more weeks for those beautiful stalks to hit the farmers markets. Fortunately the first ramps of the season have been spotted and it is only a matter of time before everything else starts rolling in.  I can’t wait! I’ll be the first to say that I am pretty sick of what I’ve been cooking lately and I am ready to prepare and share with you some new recipes. In the meanwhile here’s a new meal plan with two new recipes and two repeats.

Eliza enjoying the sun at Brooklyn Bridge Park

Eliza enjoying the sun at Brooklyn Bridge Park

Meal #1: Chicken Fajitas + Black Bean and Corn Salad
Meal #2: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #3: Penne with Swiss Chard and Kielbasa
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items:

limes – 2
red bell pepper – 1
yellow or orange bell pepper – 1
onion – 1
scallions – 1 bunch
carrots – 2
jalapeño – 1
grape or cherry tomatoes – 1 pint
Swiss chard (preferably red) – 1 large bunch
fennel – 2 bulbs
Brussels sprouts – 1 lb.
parsley – 1 bunch
ginger – 1 small piece
can of black beans – 1
can (or bag) of corn – 1
salsa
tortillas
penne
rice
French bread
soy sauce (if you don’t already have it)
chili powder (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
parmesan (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
skinless, boneless chicken breasts – 1 lb.
kielbasa – 1/2 lb.
shrimp – 2 lb.
skirt steak – 1/2 lb.
Pernod (optional)

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Lemon and Olive Chicken and Red Roasted Carrots

April 9, 2014 //
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Lemon and Olive Chicken
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Although Martha’s recipe serves 8 you can cut this in half or even quarters. It is a pretty basic, tasty dish that you can easily make after work. I’ve never tried it with chicken thighs, but I bet it would be great.

Red Roasted Carrots
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For those of you who follow me on Instagram you probably saw that I posted a photo of these carrots earlier in the week as part of the #100happydays challenge. They are one of the two recipes I tried this week from The Forest Feast and they are delicious. A little sweet and a little spicy. Patrick loved them.

 

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Discoveries

April 7, 2014 //
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Don’t you just love when you discover something new? The other day I was browsing my Facebook feed when I came across a friend’s status update which was basically a glowing review for an upcoming cookbook. My friend is a culinary magazine editor so not only does she know a lot about food, she is lucky enough to have cookbooks mailed to her on a daily basis. She knows her way around the kitchen, so when she is enamored with a cookbook I pay attention. By now I’m sure you are dying to know what book I am talking about…

The cookbook is The Forest Feast and its author, Erin Gleeson, is the creator of this gorgeous tumblr site. I’m not going to lie, it was love at first site. When I originally came up with the idea of publishing a meal planning blog the thought of taking photographs, especially of food, terrified me. Patrick is the photographer in our family, and I happily let him take over the task of chronicling our family. But, blogs without at least some photos, are pretty boring so I make an attempt. However, I am envious of bloggers who are also super talented photographers. So, when I saw The Forest Feast’s posts I was blown away – everything about them is beautiful. And then, when I actually read her recipes and saw that they were super simple and seasonally focused, I was hooked. I immediately had to try something so, of course, two of the recipes I made – the cauliflower gratin and the red roasted carrots – are on this week’s meal plan for you to try. Enjoy the discovery!

I can't wait to get my hands on this cookbook! “Photos by Erin Gleeson for The Forest Feast”

I can’t wait to get my hands on this cookbook!
“Photos by Erin Gleeson for The Forest Feast”

Meal #1 Roasted Pork Loin with Pearled Onions + Cauliflower Gratin
Meal #2 One-Pan Farro with Tomatoes + Green Salad
Meal #3 Lemon and Olive Chicken + Red Roasted Carrots
Meal #4 Honey-Soy Salmon + Baby Bok Choy with Cashews

Your weekly grocery list, excluding the usual pantry items:

pearled onions – 1 bag (1 lb.)
cauliflower – 1 medium head
carrots – 1 large bunch
scallions – 1 bunch
onion – 3 large
baby bok choy – 1 lb.
grape or cherry tomatoes – 1 pint
lemons – 2
milk – 2 cups
butter – 1/2 stick
cashews – 4 ounces
semi-pearled farro – 1 cup
chicken stock – 2 cups or 16 ounces
cheese (gruyere or cheddar) – 8 ounces
boneless pork loin – 1 1/2 – 2 lbs.
salmon fillet – 1 ½ lbs.
bone-in, skin-on chicken breasts halves – 1 per person
green olives (if you don’t already have them)
dried thyme (if you don’t already have it)
dried rosemary (if you don’t already have it)
fennel seeds (if you don’t already have it)
crushed red pepper (if you don’t already have it)
cinnamon (if you don’t already have it)
paprika (if you don’t already have it)
garlic powder (if you don’t already have it)
chili powder (if you don’t already have it)
dijon mustard (if you don’t already have it)
sesame oil (if you don’t already have it)
soy sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
honey (if you don’t already have it)
mustard (if you don’t already have it)
flour (if you don’t already have it)

 

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Categories Meal Plans

Balance

April 2, 2014 //
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We all juggle commitments to family, friends, work, our home, and of course, ourselves. Unfortunately, most of us don’t do a great job balancing these important aspects of our lives and at least one often gets neglected. I think some people are better at being out of balance than others, but I am not one of those people. I like routine and habit – I always have. Having Eliza really shook up a lot of the balance that I had carefully crafted and maintained over the years. Two years into motherhood, I think I have a better handle on how unscripted and unplanned life can be, but that doesn’t make it any easier.

One way that I’ve dealt with the imbalance, or rather the stress of living with it, is to cook. I realize cooking isn’t everyone’s remedy, but it is mine. There is something about reading recipes, organizing ingredients, prepping vegetables and preparing a meal that I find very therapeutic. Within a few minutes I am out of my own head and into the creation process, which is often what I need. I love the concentration that chopping an onion requires and the creativity that sparks when I stray from a recipe. This week was another busy week, beginning with my business trip to Madison, Wi. and ending with Patrick working an  evening and having his usual Thursday night class. Fortunately, I got a few homemade dinners in to keep me on balance.

The tools of my "therapy"

Tools for my “therapy”

Meal #1: Chicken Thighs with Shallots and Tomatoes
Meal #2: Pasta Carbonara with Leeks and Lemon
Meal #3: Roasted Cod with Potatoes and Olives
Meal #4: Chicken and Vegetable Stir Fry + Rice

Your grocery list, excluding the usual pantry items:

red, new potatoes – 2 lb.
ginger – 1 small piece
scallions – 1 bunch
red, yellow or orange peppers – 2
zucchini and/or summer squash – 2
snap peas – 1 cup
shallots – 12 to 15
leeks – 4
cherry or grape tomatoes – 2 pints
tarragon – a few sprigs
parsley – 1 bunch
lemon – 1
kalamata olives (if you don’t already have them)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
white wine
eggs – 2
penne or another short pasta – 1 box
rice
chicken breast – 1 lb.
bone-in chicken thighs – 8
bacon – 6 slices
cod fillet – 6 to 8 oz. per person

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Categories Meal Plans

Chicken Thighs with Shallots and Tomatoes

April 2, 2014 //
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Chicken Thighs with Shallots and Tomatoes
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The minute I read this recipe in a recent NY Times Magazine I knew I had to make it. It is essentially a one-pan dish, and uses some of my favorite ingredients – chicken thighs, shallots, white wine and mustard. It did not disappoint. The dish takes a bit longer than my typical, weekday dinners, so you may want to save it for the weekend. I also think it would be a wonderful dinner party dish since it looks so scrumptious and preparation is relatively hands-off once everything is in the pan. As the article suggests, serve it with a good baguette so you don’t waste a drop of the amazing sauce.

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Cravings

March 27, 2014 //
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What do you crave? Even though I am more of a savory rather than sweet kind of gal, my cravings tend to be for sugar. When I have an itch that needs to be scratched it is usually for a cookie, or ice cream, or chocolate. This was only magnified when I was pregnant with Eliza. Of course, then I was fine with it because I figured if I wasn’t going to drink I could at least have dessert! For the non-pregnant times of my life I often try to distract myself away from an oatmeal cookie the size of my head toward perhaps a small piece of dark chocolate. Sometimes it works, but other times it doesn’t… Cravings are kind of like a piece of clothing or pair of shoes that you’ve been coveting. If it sticks with you and you can’t get it out of your head you must really want it and you should give in. You’ll probably be glad that you did.

macarons_Midgley_flickr
Photo by Midgley/CC by 2.0

So, where am I going with all of this? Well, this week I had a craving for something totally random – roast beef. Weird, I know. I have no idea why, but I really wanted roast beef and kept thinking about it for days. Maybe I needed more iron? Funny enough, I’ve never made it before, so this past Sunday I took the leap. I’m glad I did – the recipe link is below. With that need taken care of I feel better already…

Meal #1: Roast Beef with Potatoes and Shallots + Steamed Green Beans
Meal #2: Spicy Peanut Chicken and Broccoli + Rice
Meal #3: Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #4: Baked Fish with Tomatoes and Olives + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

red or Yukon gold potatoes – 1 1/2 lb.
shallots – 8
green beans – 1 1/2 lb.
broccoli – 1 large head
red cabbage – 1 medium head
apple – 1
plum tomatoes – 8
lemon – 2
tuscan kale – 1 large bunch
dried bay leaf (if you don’t already have it)
soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
smooth peanut butter (if you don’t already have it)
sesame oil (if you don’t already have it)
rice vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
Sriracha (if you don’t already have it)
kalamata olives – 1/4 cup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
rice – 1 box or bag
eye of round roast beef – 1 1/2 lb
skinless chicken thighs – 4
pork tenderloins – 2 (1 1/2-1 3/4 pounds total)
white fish fillets – 6 ounces per person
beer  – 1 can or bottle

 

 

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Categories Meal Plans

Cooking with Wine

March 14, 2014 //
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Well, this week wasn’t any calmer than last. That may be why three out of the four recipes I choose for this week include white wine! Obviously, something is on my mind…

I do love to cook with wine. Like lemon juice or butter a little bit adds a ton of flavor and in a snap you can make a sauce to accompany almost anything. One of my rules for cooking with wine, which I learned watching Mario Batali, is to always use a wine you would drink on its own. This is great advice not only because you want to treat your dish with respect and not ruin it with something that doesn’t taste good, but also because it is nice to have a glass of wine while you cook. You don’t have to use a $30 bottle, but don’t use those “cooking wines” you sometimes see at the grocery store. There are enough decent $10ish bottles around these days which will do the job nicely. Note, the alcohol burns off as you cook so kids can eat any of these dishes.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Perfect Pan-Roasted Chicken Thighs + Roasted Potatoes with Green Beans
Meal #2: Swordfish Parmesan + Roasted Broccoli
Meal #3: Porchetta Pork Chops + Fennel with Shallots and White Wine
Meal #4: Chicken Piccata with Noodles + Green Salad

Your grocery list, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
broccoli – 1 large head
green beans – 1 lb.
fennel – 2 large bulbs
shallot – 2
lemon – 4
lettuce – 1 head or bag
rosemary – 1 bunch
fennel seeds
noodles- 1 bag
eggs – 2
garlic (if you don’t already have it)
flour (if you don’t already have it)
capers (if you don’t already have it)
red pepper flakes (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
bone-in, skin-on chicken thighs – 4-8 (depending on the size)
bone-in pork chops – 4
thin chicken cutlets – 1 ½ lb.
swordfish steaks (6-8 ounces per person)
white wine

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Chicken Piccata with Noodles and Green Salad

March 14, 2014 //
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Chicken Piccata
This is my Mom’s recipes and one of the few dishes I ate as a kid. It is fast, easy, lemony and delish.
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1½ lb. chicken cutlets, pounded thin
1 cup flour
salt and pepper
1 TB. vegetable or olive oil
½ cup white wine
¼ cup lemon juice
2 TB. butter

Season flour with salt and pepper and mix. Dip chicken cutlets, on both sides, into flour and shake excess off. Heat oil in a large saute pan over medium-high heat. When hot, but not smoking, add chicken cutlets and saute for about 3 minutes per side (you may need to do these a few at a time so you don’t crowd the pan). Remove chicken from the pan and put them in a warm oven to rest and stay warm.

Add white wine and lemon juice to the pan and stir, picking up the nice brown bits from the chicken. Heat the liquids until they boil and turn syrupy. Turn off the heat and stir in the butter. Pour sauce over the chicken.

Noodles
Nothing fancy, just old-fashioned egg noodles that remind you of being a kid. They are nice for soaking up the juices of the piccata.

Boil salted water and follow directions on the bag.

Green Salad

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Perfect Pan-Roasted Chicken Thighs and Roasted Potatoes with Green Beans

March 12, 2014 //
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Perfect Pan-Roasted Chicken Thighs

I love chicken thighs because they have so much flavor and cook relatively quickly. This recipe celebrates chicken thighs and elevates them to bacon – that’s right, I said bacon – status. It can be a bit messy, and the chicken may set off your smoke detector, but it is worth it.

Roasted Potatoes with Green Beans

A simple side dish, that depending on how you look at it, either lightens up a typical potato dish or makes a side of green beans a bit heartier.

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6 medium red or yukon gold potatoes, sliced thinly
1 lb. green beans, ends trimmed
2 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss potatoes and green beans in olive oil and salt and pepper to taste and spread on a baking sheet (you may need two so the vegetables aren’t on top of each other). Roast for 20-25 minutes, checking them after 15 minutes to make sure the potatoes don’t burn.

 

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