Archives for posts with tag: orange

In Good Company

September 26, 2014 //
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Every Wednesday morning I eagerly await my subway ride so I can read The New York Times’ Dining Section. First I check the restaurant review, hoping for either a 4-star or 0-star review – the two ends of the spectrum yield the most entertaining writing – and then the latest recipes from Melissa Clark and David Tanis. Rarely am I disappointed and this week was no exception. In fact, I was thrilled to see that the entire section was devoted to homecooking. They pulled out all of the stops, with all of their writers devoting an article and recipe to either a simple cooking technique or style – from vinaigrette to scallops to tarts.

The goal of this blog, since its inception, has always been to provide my readers with unintimidating recipes, organized into meal plans with grocery lists so everyone could see that they can squeeze 30 minutes into their evenings to cook. It’s nice to see that my blog is in the good company of some of my favorite writers and cooks!

Fall's here!

Fall’s here!

Meal #1: Mediterranean Chicken Thighs with Polenta
Meal #2: Lemon Pasta with Roasted Shrimp + Green Salad
Meal #3:Pork Tenderloin with Plums and Red Onion + Corn on the Cob
Meal #4: Salmon with Potatoes in Tomato Sauce

Your grocery list, excluding the usual pantry items:

lettuce – 1 large head
lemons – 2
orange – 1
plums – 4
red onion – 1
white onion – 1
corn – 1 per person
white potatoes – 3/4 lb.
parsley – 1 bunch
linguine – 1 box
polenta – 1 tube
reduced-sodium chicken broth – 1 1/4 cup
diced tomatoes – 2 cans (28 ounces each)
tomato paste – 1 small can
Kalamata olives – 1 cup
red wine vinegar (if you don’t already have it)
bone-in, chicken thighs – 8
pork tenderloin – 1 1/2 lb.
shrimp – 1 1/2 lb.
salmon – 4 (6 ounces each)

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Mediterranean Chicken Thighs with Polenta

September 26, 2014 //
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Mediterranean Chicken Thighs with Polenta
Med Chix Thighs

I didn’t stray too far from Martha’s Mediterranean Chicken recipe, but instead of using legs I used thighs (surprise, surprise)…. I think you can use bone-in chicken breasts as well, but they probably will take a bit longer to cook and you might want to use a bit more chicken broth so they don’t dry out.

I’ve never made polenta from scratch before – and I didn’t start with this meal either. Instead I bought a pre-cooked tube of polenta from Trader Joe’s, sliced it, and browned the polenta in some olive oil over the stove. Super simple!

1/4 cup all-purpose flour
8 bone-in chicken thighs, skin removed
2 TB. olive oil
5 cloves of garlic, thinly sliced
1 1/4 cup reduced-sodium chicken broth
2 TB. tomato paste
1/3 cup Kalamata olives, pitted and halved
4 stripes orange zest
salt

Dredge chicken thighs in flour (either on a plate or in a bag), shaking off excess.

In a Dutch oven, heat 1 TB. oil over medium-high heat. Working in batches, saute chicken, turning so that each side becomes golden brown – about 5 minutes each side. Using a slotted spoon, transfer to platter.

Add remaining 1 TB. oil to pot and cook onion and garlic, stirring frequently, until the onion is softened, about 5-7 minutes. Add broth, tomato paste, olives, and orange strips; season with salt. Bring to a boil.

Return chicken thighs to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.

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Citrus Asian Marinated Chicken Thighs + Sesame Broccoli

August 22, 2014 //
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Citrus Asian Marinated Chicken Thighs

Even though the recipe says that you can marinate the chicken for just 20 minutes, I made the marinade the night before because I had some free time and let the chicken sit overnight. The flavors were intense and delish. I didn’t have an orange so I just used more lime juice and it was fine.

Sesame Broccoli

Basically roasted broccoli, but with an Asian twist!

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Summer’s Contradictions

August 22, 2014 //
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Isn’t summer funny? My memories of summer as a kid are of endless days playing in the yard, swimming in backyard pools, riding waves at the beach and catching fireflies. It was the ultimate season of slack and it felt like it went on forever. But as an adult, summer flies by and is packed with planned events and activities. Most everything is fun, but there’s no slacking anymore….

Summer ‘s bounty also provides us with all of the ingredients we need to eat right and get healthy. Almost every fresh vegetable and fruit are ready for harvest and many of them can be enjoyed raw or with minimal preparation. Everything tastes great. Is there anything better than eating a peach so ripe that you have to stand over the sink or risk ruining your shirt? Summer even makes exercising seem like a great idea. I like to run, and my favorite time  to run is on a summer morning when the sun is up early and the temperature is still a bit cool. At the same time there are so many excuses and temptations in the summer. There’s ice cream, fruit crisps and crumbles, hamburgers, beer, rose and gin and tonics. How can you resist? You can’t….

So, the best you can do is embrace the season. Eat as well as you can during the week and indulge on the weekends and during vacation. Hopefully, these summer recipes are just the right amount of healthy, while still being delicious and fast enough to prepare that you have time to go out and catch some fireflies…

Luscious peaches you can indulge in guiltlessly

Luscious peaches you can indulge in guilt-free

Meal #1: Striped Bass with Green Beans and Tomatoes + Corn on the Cob
Meal #2: Citrus Asian Marinated Chicken Thighs + Sesame Broccoli
Meal #3: Salmon with Peach and Tomato Salsa + Corn on the Cob
Meal #4: Gnocchi with Chicken Sausage and Tomato + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

cilantro – 1 bunch
basil – 1 bunch
thyme – 1 bunch
limes – 2-3
lemons – 2
orange – 1
green beans – 1/2 lb.
scallions – 1 bunch
shallot – 1
red onion – 1
heirloom tomatoes – 3 large
cherry or grape tomatoes – 1 pint
peach (or nectarine) – 1
corn – 1 per person for 2 meals
Tuscan kale – 1 bunch
broccoli – 1 lb.
gnocchi – 1 to 2 packages, depending on size
sesame seeds (if you don’t already have them)
Parmesan cheese (if you don’t already have it)
reduced sodium soy sauce (if you don’t already have it)
skin-on, bone-in chicken thighs – 2 lb.
chicken sausage – 9 oz. (about 3 links)
striped bass fillets – 4 5-ounces each
salmon – 1 1/2 lb.

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Categories Meal Plans