Category — Dinner Ideas

We are in that strange nether-place called March here in the Boston area.  It’s still quite chilly, but not thatcold.  It snows, but it doesn’t really stick.  And yet if you head into a store, it’s all about SPRING!  Bright colors, light fabrics, flowers, strappy shoes . . . really, it just serves to irritate me.  I want nothing more to be there, but, sigh.  I have to wait.  Just like every other year.

When it comes to food, I also feel in-between this time of year.  I’m all set with heavy comfort food.  I’ve got my sights set on fresh, light, leafy veggies and grilled meats.  Huge salads and big cold drinks.  Hell, I’d even settle for asparagus.  But even that’s a little premature.  So right now I’m doing in-between food.  Lightened up, but not all the way. 

This chicken, pilaf and salad combo will help tide you over ’til the really good stuff comes.  Like NO snow whatsoever.  Like birds chirping in the morning and dewy grass and patio parties.  Hang on with me, we’ll get there!

Honey Mustard Chicken

Preheat the oven to 375 degrees.  Place the chicken breasts on a large plate and sprinkle them with salt and pepper.  Mix the remaining ingredients in a bowl, and spread on both sides of the chicken (some will come off on the plate, that’s OK).  Let sit for 15 minute to marinate.  Transfer the breasts to a large oven-safe baking dish coated with cooking spray.  Smear any leftover honey-mustard sauce over the top of the breasts.  Bake for 30 minutes, or until the breasts are no longer pink.

Serves 4.

Barley Pilaf (adapted from the Food Network)

Bring the broth to a boil in a medium saucepan.  Add the barley, 1 t. oil, and salt. Bring back to a boil, adjust the heat to a simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Meanwhile, whisk the lemon juice, honey, salt, and pepper in a small bowl, then gradually whisk in the oil.

Drain any excess liquid from the barley and transfer to a large bowl.  Toss with the remaining salad ingredients and the dressing.  Taste for seasoning and adjust as necessary.  Serve warm or at room temperature.

Serves 4.

Fruity Spinach Salad

Divide the spinach amongst 4 salad plates or bowls.  Divide the oranges among the plates. In a small bowl, whisk the oil and vinegar and add salt and pepper to taste.  Dress the salads immediately before serving.

Serves 4.

*Fig vinegar is my new love.  I found mine at Whole Foods, and it is fruity, tangy, and delicious on salads.  Tomorrow I’ll share with you the salad I’ve been eating over and over again since I found this stuff!

© 2010, Semi-Sweet. All rights reserved.

This is an adaptation of a recipe from Clean Eating Magazine – it’s got an eclectic set of ingredients, but they work together well.  This is a fast, flavorful meal that will add flare to your weeknight repertoire.

Sesame Garlic Chicken, Spinach With Tahini Sauce and Roasted Peanut Quinoa

Tahini Sauce

Preheat the oven to 375 degrees.  Place chicken on a foil-lined baking sheet.  With a sharp knife, make 3 slits in each chicken breast, taking care not to cut all the way through the breast.  Stuff the slits with garlic, dividing it evenly amongst the breasts.  Sprinkle each breast with salt, pepper and the sesame seeds.  Bake for 30 minutes, or until no longer pink.

Meanwhile, rinse the quinoa thoroughly with water and drain.  Combine the quinoa with the stock in a medium saucepan.  Bring to a boil, then reduce heat to medium-low, cover and cook until the liquid is absorbed, about 20 minutes.  Add the peanuts to the quinoa and set aside.

Prepare the Tahini Sauce:  In a bowl, whisk together the tahini, vinegar, soy sauce, agave nectar and 1 t. of water until smooth and combined.

Steam the spinach, either in the microwave or in a metal steamer insert for a saucepan.

To serve, mound a portion of quinoa in the center of each plate.  Arrange the steamed spinach around and on top of the quinoa and drizzle some Tahini Sauce over the quinoa and the spinach.  Place a chicken breast on top and serve.

Serves 4.

© 2010, Semi-Sweet. All rights reserved.