Cast Iron Chicken with Spinach

This chicken is split in half lengthwise through the breast and back, leaving fairly equal halves consisting of the same parts. Both halves consist of white and dark meat. If you cant get chicken halves whole chicken leg also works.

2 large chicken halves or whole chicken legs.
Kosher salt and freshly ground
   black pepper, to taste
2 tbsp. canola oil

1 tbsp. olive oil
1/3 cup chicken broth or vegetable broth
1 tbsp. lemon juice

1 bag of spinach

A pat of butter

1 garlic clove

1. Season chicken generously with salt and pepper. Heat oil in a large skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place a heavy cast iron skillet, right side up, on top of chicken and gently place several food cans in it.

2. Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 16 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.

3. Add the chicken broth and lemon juice and cook until brown, about 4 more minutes. Remove chicken from pan into a plate.

4. While the pan is still hot add diced garlic for a minute or two, add a pat of butter then a bag spinach or kale. Cook for a minute, remove from heat. Serve chicken with spinach on the side.

Pumpkin Muffins

Ingredients

1 cup white whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

1/4 cup flaxseed

3/4 cup rolled oats

3/4 cup packed brown sugar

1/2 cup raisins

1 egg

1/3 cup vegetable oil

3/4 cup buttermilk or yogurt  

1 tablespoon vanilla extract

1 cup pumpkin puree (or sweet potato if pumpkin is not in season)

Directions

      1. Preheat an oven to 375 degrees. Line a muffin pan with 10 paper muffin cups. Whisk the yogurt, egg, oil, pumpkin and vanilla extract together in a bowl.

      2. In another large bowl or a stand mixer mix the flour, oats, flaxseed, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Divide the batter evenly into the muffin cups, and sprinkle with brown sugar.

     3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes

Barley Risotto with Cauliflower and Kale

This is a healthier version of traditional risotto which is usually done with white Arborio rice. I have used cauliflower, mushroom, green peas and kale in this recipe but feel free to use whatever vegetables you like (butternut squash, broccoli, etc.).

• 8 cups of boiling water
• 1 vegetable or chicken bouillon cube
• 2 tablespoons extra-virgin olive oil
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups pearl barley
• 1 cup white or red wine
• 1 head of cauliflower, cut into pieces
• 2 cups of kale, chopped
• 1/2 cup of mushroom, chopped
• 1 cup of frozen green peas
• 1 tablespoon butter
• 1 tablespoon rosemary 
• 1/2 cup grated Parmesan cheese
• salt and pepper

Directions

1. Heat a medium Dutch oven over medium heat with olive oil. Add the onion, garlic and celery. Season with salt and pepper, and cook 8-9 minutes until softened.  Stir often.

2. Add cauliflower and barley stir for about a minute to toast. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Drop in bouillon cube, then add a cup of boiling water and stir in well. Repeat process, gradually adding water until barley is tender and creamy. About 20-25 minutes.

3. Add peas, mushroom, and kale. Cover and cook for 5 more minutes.

4. Season with salt and pepper to taste. In the last minute of cooking time, stir in butter, rosemary and cheese. Turn off the heat, cover and wait for 2 minutes. Serve warm.

Pear Pecan Muffins

Makes 6 large muffins

·         1 cup white whole wheat flour

·         1/2 cup rolled oats

·         1/2 cup brown sugar plus for sprinkling

·         1 tsp. baking powder

·         1/2 tsp. baking soda

·         1/4 tsp. salt

·         1 tsp. cinnamon

·         1/2 cup plain yogurt

·         3 tbsp. canola oil or 3 tbsp. melted butter

·         1 egg

·         1 tsp. vanilla extract

·         1 pear coarsely shredded

·         1/4 cup chopped pecans

Directions:

1.  Preheat an oven to 375 degrees. Line a muffin pan with 6 paper muffin cups. Whisk the yogurt, egg, butter and vanilla extract together in a bowl.

2.      In another large bowl or a stand mixer mix the flour, oats, pecans, brown sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the pear. Divide the batter evenly into the muffin cups, and sprinkle with brown sugar.

3.      Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes

Peas, turkey-bacon and scallions tart

Ok so a tart is not the healthiest thing in the world. But once in a while it’s nice to have a tart on the weekend or at brunch. It goes nicely with a side salad.

Ingredients

• Pastry for single-crust pie (9 inches)
• Salt and pepper
• 1 tbsp. whole mustard
• 1 1/3 cups of sour cream
• Bunch of scallions
• 4 oz. turkey-bacon
• 1 cup frozen peas or lima beans, thawed
• 3 eggs

Directions

1. To make the filling put 3 eggs into bowl and add the sour cream  and mustard. Wisk together until smooth, season with little salt and pepper.

2. Chop scallions and turkey bacon into small pieces.

3. Scatter turkey-bacon and peas over the pastry. Then pour in the eggs mixture, scatter the scallions over. Bake tart for 30-35 minutes. Bake at 325° for 30-35 minutes or until crust is golden brown and filling is bubbly. Let it cool for 10 minutes.

Kisir Kurdish Tabbouleh

Kisir is a middle eastern (Turkish, Kurdish, etc.) salad. It’s usually served cold over lettuce or on small plate as a meze. It’s a great dish for a hot summer.

2 large onions

2 tbsp. olive oil

2 tbsp. tomato paste

1 can diced tomatoes

1 cucumber, chopped

2 cups of vegetable broth

2 cups whole wheat bulgur

2 tbsp lemon juice

1 tsp. honey

1 cup chopped parsley

2 green onions

1 garlic clove

1 tsp. cumin

1 tsp. turmeric

Salt and pepper to taste

Directions

1. Heat the oil in a medium sized pan over medium heat. Add the onion and garlic and cook for about 7 minutes. Add the tomato paste and stir for 1 minute.

2. Add the tomatoes and simmer on low heat for another 5 minutes. Then add the broth and bring to a boil. Stir in the bulgur and cook for 5 minutes on low heat.

3. Add the honey, lemon juice, parsley, cumin, turmeric, salt and pepper. Stir well, then remove from heat, cover and let stand for 15 minutes, fluff with fork. In a large bowl combine the bulgur mix with cucumber and green onions.

Quinoa with Mushrooms and Scallions

• 1 tbsp. olive oil
• 1 cup mushrooms, chopped
• A bunch of scallions, chopped
• 1 tablespoon butter
• 2 cups of kale or spinach, chopped
• 1 1/2 cups quinoa
• 3 cups chicken or vegetable broth
• 3 tbsp. Black raisins (optional)

Directions

1.      Heat the oil in a medium pan over medium heat. Add the mushrooms, scallions, butter, and cook for about 5 minutes.

2.      Add the quinoa to the pan and mix for a minute, then add the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer for 10 minutes, stirring occasionally. Stir in the kale and cook another 5 minutes.

Spanish Lima Beans with Turkey Bacon

This recipe is a twist on a classic Spanish Tapas dish.  I replaced the fava beans with lima beans, but you could use fava beans if you like.

15 ounces lima beans, cooked
sea salt and black pepper to taste

1 tsp. coriander
3 tbsp. olive oil

1 tbsp. red wine vinegar
4 slices of turkey bacon, diced
1 onion, diced
2 garlic cloves, diced
2 tbsp. chopped fresh herbs (parsley, cilantro or basil)

Directions

1. Heat the olive oil in a skillet. Add the turkey bacon and cook, stirring, for 3 minutes.

2. Add the onion and garlic and cook on low heat for 8 minutes until softened.

3. Add the lima beans into the skillet and the vinegar. Toss for 2-3 minutes, seasoning with salt, pepper and coriander.

4. Sprinkle with fresh herbs.

Kale Dip

·         2 tbsp. extra-virgin olive oil

·         2 garlic clove, finely sliced

·         3 cups kale, stems stripped out, leaves sliced

·         Salt and pepper

·         1 1/2 cups of  cottage cheese

·         1 tbsp. fresh lemon juice (you can also use the zest if you like)

·         A handful cilantro or basil (optional)

·         1 tsp. red chili flakes (optional)

Directions

1. Heat oil in a pan over low heat. Add garlic and kale and season with salt and pepper. cover and cook, stirring occasionally, until kale is tender.

2. Transfer to a small food processor. Add cottage cheese and puree until smooth, season with lemon juice.

Pasta Alla Norma

Pasta Alla Norma is a classic Sicilian dish. It is supposedly named for the opera Norma by Vincenzo Bellini.

Ingredients

·         350 grams whole wheat penne

·         salt and pepper

·         5 tablespoons olive oil

·         1 large onion, diced

·         3 garlic cloves, diced

·         1 teaspoon red pepper flakes

·         1 large eggplant, cut into small cubes

·         1 28-ounce can diced tomatoes

·         3 tablespoons tomato paste

·         6 ounce of spinach (fresh or frozen)

·         1/4 cup of vegetable or chicken broth

·         1 cup ricotta cheese

Directions

1.     Cook pasta in a large pot of boiling salted water until al dente.

2.     Heat oil in a large pot over low-medium heat. Add onion, garlic, and red pepper flacks; cook, stirring, until softened, about 7 minutes.

3.    Add eggplant to pot; season with salt and pepper. Cover, and cook until eggplant    begins to release juices, about 6 minutes. Uncover; cook, stirring, until tender, 3 to 5 minutes (add water if needed).

4.    Add tomatoes, tomato paste, broth, and spinach; cook, stirring, until softened, about 5 minutes.

5.    Toss sauce with pasta.  And drizzle with 2 tablespoons of olive oil.

Raw Greek Kale Salad

Kale is one of the best greens you can add to your menu!!!

·         1 bunch Kale (about 6 cups)

·         1 lemon

·         3 tablespoons olive oil

·         Salt

·         Grape Tomatoes

·         1 small onion, diced

·         1/2 cup feta cheese

Directions

1. Dice the kale into small pieces, and place in a big bowl.

2. Add the olive oil and about a teaspoon of salt to the kale.  Begin massaging the oil and salt into the kale.  Continue rubbing the kale, until the kale looks shiny.  Let it rest for 6 minutes.

3. Add the onion, tomatoes, feta, and lemon juice. Mix well and serve.

Cod Fish Chowder

·         2 Tbsp extra-virgin olive oil

·         Sea salt and pepper

·         3 carrots, chopped

·         3 celery stalks, chopped

·         6 new potatoes, scrubbed and chopped

·         1 medium onion, chopped

·         2 slices turkey-bacon, chopped

·         2 tsp thyme

·         2 garlic cloves, minced

·         1 Tbsp unbleached all-purpose flour

·         2 cups vegetable or chicken broth

·         1 cup milk

·         1 pound cod fillet or salmon, skinned and cut into strips

·         Bunch of parsley, roughly chopped

DIRECTIONS:

1. In a large saucepan, heat the oil over medium-high heat until shimmering. Add the carrots, potatoes, onion, celery, turkey-bacon, garlic, and thyme, salt and pepper  and cook, stirring until the potatoes have softened, 7 to 9 minutes.

2. Sprinkle with the flour and continue to stir until the ingredients are well coated, about 1 minute. Add the broth and milk and cover the pan and simmer for 20 to 25 minutes.

3. Add the cod and continue to cook, about 5 minutes.

Chicken and Wheat Berries Stir-Fry

• 1 pound boneless skinless chicken breast or chicken thighs
• 1 1/2 cups wheat berries (or rice)
• 3 cups chicken or vegetarian broth
• Salt and Pepper
• 1 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 4 tablespoons cooking oil, divided
• 2 garlic cloves, minced
• 2 bell peppers (red or green), diced
• 2 small yellow squash or zucchini
• 1 medium onion, diced

Directions

1.      Add 1 1/2 cups wheat berries to 4 cups of water or stock, cook 45 minutes, on very low heat.

2.      Cut chicken into 1/2-inch-thick slices. Season with salt and pepper. Toss chicken in cornstarch until completely coated.

3.      In a large skillet or wok, heat 2 tablespoons of oil over medium-high; stir-fry chicken until no longer pink, about 3-5 minutes. Transfer to a plate.

4.      Clean skillet, add remaining oil along with the onion, squash and peppers; cook over high heat, tossing often, add garlic. About 5 minutes or until brown.

5.      Add water, red vinegar, soy sauce and chicken. Tossing, until chicken and vegetables a cooked. About 2-3 minutes.

6.      Serve over wheat berries.