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Quinoa and Spinach Salad With Chickpeas and Smoked Paprika

adams kitchen shot

We’re in!  We’ve moved, and are madly rushing about, trying to settle ourselves.  The first hurdle to tackle was unpacking and organizing the kitchen, of course – this family’s had too much takeout.  I’m pleased to announce that mama’s kitchen is open for business, and man, this new kitchen rocks, folks.  I’m a lucky, lucky woman.  I have great space, great tools and lots of inspiration.  Not sure how often I’ll be posting now that we’re here, but I can assure you, it’ll be more often than it has been this summer.  I’m so happy to be back!

Today’s recipe is vegetarian, quick, easy and just might help you use up some of that produce that your garden or CSA is dishing out.  The original recipe is meant to be served cold, and indeed, this is great leftover, but I made this as a warm salad.  Feel free to add more veggies as you please.  Any way you toss it, it’s got a great mix of flavors that’ll prevent a weeknight dinner slump.

Quinoa and Spinach Salad With Chickpeas and Smoked Paprika (adapted from Bon Appetit)

1 1/2 c. Quinoa, rinsed and drained
3 c. Low-sodium chicken or vegetable broth
6 c. Baby spinach (packed)
2 (15 oz.) Cans of chickpeas, rinsed and drained (remember, Eden Organics brand is BPA-free)
2 1/2 c. Grape tomatoes, halved
1 c. Mint leaves (packed), roughly chopped
1 1/2 c. Crumbled feta cheese (please please crumble your own? it tastes so much better!)
1/4 c. Sherry wine vinegar
2 1/2 t. Smoked paprika
1/2 c. Extra-virgin olive oil

 

Pour the chicken broth into a medium saucepan and add the quinoa.  Bring the broth to a boil, then reduce heat and cover.  Simmer until the liquid is absorbed, about 10-15 minutes.

Meanwhile, combine the spinach, chickpeas, tomatoes, mint and feta in a big bowl.  Add the quinoa and toss gently to wilt the spinach and blend the ingredients.

Combine the vinegar, smoked paprika and olive oil in a glass jar with a lid, cover and shake until combined.  Add salt and pepper to taste.  Pour the dressing over the salad and toss to combine.  Taste for seasoning and adjust salt and pepper as needed. 

Serves 6.

August 18, 2010   6 Comments

Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette

seared cod

It’s been been “triple H” weather in Boston lately – hazy, hot & humid.  We’ve fired up our “decentralized” air-conditioning here at chez Semi-Sweet, but the kitchen gets short-shrift, for sure.  It’s pretty decent in here until you start working hard (read: lugging laundry, or, unfortunately, cooking).  But a family can only subsist on hard-cooked eggs and salad for so many days, and I was inspired by more Picadilly Farm CSA loot I picked up on Wednesday.

This meal is a 30 minute nutritional powerhouse – especially if you serve it with brown rice (I will confess, we ate it with white).  But here’s the kicker – it’s also super-delicious and it won’t heat up your digs too much. 

You’ll have leftover vinaigrette.  I think it’d be a great Asian salad dressing, drizzle for a wrap with lots of veggies and shredded rotisserie chicken, or perhaps a raw cabbage slaw with cilantro.  If you do make this, let us know how you’re using your leftover dressing, will you?

Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette (adapted from Gourmet)

For the vinaigrette
 
 2 T. rice wine vinegar
3 T. water
2 T. miso (any type will do)
1 T. sugar
1 T. mirin (Japanese sweet rice wine)
2 T. minced ginger
2 T. well-stirred tahini
3 T. canola oil
Combine all ingredients in a glass jar with a lid (or a blender) and shake/blend until well combined.  Set aside.
 
For fish, etc.
3/4 lb. skinless cod fillet
5 oz. spinach
a couple of handfuls of sugar snap peas
1.5 c. cooked rice
flour
Kosher salt & freshly ground pepper to taste
2 T. canola oil

 

Rinse the snap peas and trim the ends.  Wash the spinach well and spin dry.  Set a steamer basket in a large skillet with about 2 inches of water in the bottom, add the peas and cover.  Steam until crisp-tender, about 5 minutes.  Remove and set aside.  Add the spinach and steam, covered, for 2+ minutes, until wilted.  Remove and set aside (I put the spinach and peas in a bowl and covered them w/aluminum foil to keep them warm).

Salt and pepper the fillet and dredge in a bit of flour. Heat the oil in a heavy frying pan over medium-high heat.  Add the fish and cook until it flakes easily, about 5 minutes each side. 

Divide the rice between two plates.  Top first with spinach, then add the snowpeas.  Place 1/2 of the fish atop each mound, and drizzle with a few tablespoons of vinaigrette .  Serve immediately.

Serves 2, the fish and veggies can easily be scaled up and you’ll have plenty of dressing for 4-6 servings.

June 25, 2010   4 Comments

TJ’s Lemon Chicken With Creamy Spinach Sauce

recipe box full size 

Today’s recipe is born of fridge-cleanup and a need for speed.  All the ingredients can be purchased at Trader Joe’s, but feel free to sub your favorites.  Although the sauce for the spinach is “creamy,” it’s healthful because it’s made with Fage 0% Greek yogurt.  Make sure that your mixture isn’t still simmering when you stir in the yogurt, though, because the yogurt will curdle.  This is super-speedy – ready in about 20 minutes, and could easily be scaled up to serve more people.

TJ’s Lemon Chicken With Creamy Spinach Sauce

1 package Trader Joe’s pre-grilled lemon chicken
2 T extra-virgin olive oil
10-12 oz. baby spinach
6 T. nonfat Greek yogurt
Juice of ½ lemon
2 cloves of garlic, minced
Crushed red pepper to taste
Kosher salt and freshly ground black pepper to taste
One 9-10-oz. package refrigerated cheese ravioli or tortellini

 

Cook pasta according to package directions. Drain and set aside.

Cut chicken into strips. Heat oil in large skillet over medium heat. Add chicken, stirring to warm it through. Add the garlic and sauté for 2 minutes. Add red pepper flakes and a sprinkle of salt and pepper and stir. Add spinach and toss with tongs until it’s just beginning to wilt. Remove pan from heat and cover to wilt spinach completely, approximately 1 minute more. Remove the lid, stir in yogurt and lemon juice. Taste and adjust the seasonings. Serve spinach sauce over pasta.

Serves 2 to 3.

April 7, 2010   1 Comment

Cooking For One: Lemon-Tarragon Chicken and Spinach Salad With Beets & Oranges

girl eating doritos

What do you eat when you eat alone?  Do you pick and nibble and eat at the counter or in front of the t.v.?  Or do you make yourself a full-on meal?  Although we all need an occasional junk-food feast, I advocate eating a real meal, even if you’re by yourself.  Chances are, you’ll feel more satisfied and that you’ll eat better if you do.

Although we’re a family of 3, I make a lot of meals just for me.  D. travels a lot, and L. won’t eat anything interesting or reasonable (most of the time), so I’m stuck eating makeshift suppers or else biting the bullet and cooking a meal for myself.  In the wintertime, I do big batches and eat them during  the week, but now that the weather’s getting nicer, I want lighter, fresher fare. 

Last night’s dinner was so fast, and so tasty, I had to share it.  I had everything in the pantry or the freezer, and in fewer than 30 minutes I’d whipped up a lovely, healthful meal for myself (along with leftover noodles and plain chicken plus an apple for L.).  The Lemon-Tarragon chicken has a sunny taste and cooks up super-fast thanks to pounding it out.  The salad is fruity and bright as well – and can you say “antioxidant blast?”  Spinach, beets, oranges, walnuts . . . this’ll set you up right.  Better than that bag o’ Doritos you were thinking about,  for sure.

Lemon-Tarragon Chicken (adapted from Cooking Light)

1 (6 oz.) boneless, skinless chicken breast half
1 t. extra-virgin olive oil
1 t. fresh lemon juice
½ t. dried tarragon
Kosher salt to taste

 

Place the chicken breast in a heavy-duty Ziploc bag, or between 2 pieces of plastic wrap and pound to ¼-inch thickness with a meat mallet or a heavy skillet.  Sprinkle the chicken with salt.

Combine the olive oil, lemon juice and tarragon in a small bowl and whisk to combine. 

Coat a small skillet with cooking spray, and place over medium heat.  Once hot, add the chicken and cook for approximately 3 minutes on one side.  Turn the breast over, and cook for another 3 minutes on the other side, or until no longer pink.  Drizzle the lemon-tarragon mixture over the chicken and turn to coat in the pan.  Serve.

Serves 1.

Spinach Salad with Beets & Oranges (adapted from Cooking Light)

½ navel orange
3 c. torn baby spinach
2 baby beets, cubed
1 t. extra-virgin olive oil
3 t. raspberry vinegar
A few grinds of black pepper
1 T. coarsely chopped walnuts

 

Peel the orange, segment, and cut each segment into 4 pieces.

Place the spinach in a salad bowl.  Arrange the beets and orange pieces over the spinach. 

Combine the oil, vinegar and pepper in a small bowl and pour over the salad. Top with walnuts.  Serve.

Serves 1.

If you’re cooking for 1+, I’m sure the recipes as written would be terrific.

What’re your favorite solo meals?  Share them in the comments!

March 30, 2010   No Comments

Thinking . . . Spring? Honey-Mustard Chicken, Barley Pilaf and Fruity Baby Spinach Salad With Oranges

crocus in snow

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

4 small (around 4 oz. each) boneless, skinless chicken breasts
1/2 c. grainy mustard
4 T. honey
4 T. bottled minced garlic
Kosher salt & freshly ground black pepper

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)

2 c. low-sodium chicken broth
1 c. pearled barley
1 t. extra-virgin olive oil
1 t. Kosher salt
1 c. chopped dried apricots
1/2 c. sliced almonds, toasted
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), finely chopped
1/4 c. freshly squeezed lemon juice
2 t. honey
1/4 t. Kosher salt
Freshly ground black pepper
3 more T. extra-virgin olive oil

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

5-6 oz. tub or bag of baby spinach
2 small or 1 large can Mandarin oranges in juice
4 T. extra-virgin olive oil
2 T. fig vinegar*
Kosher salt and freshly ground black pepper to taste

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!

March 1, 2010   1 Comment

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

quinoa

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

4 4-oz. boneless, skinless chicken breasts
2 cloves of garlic, sliced
3 t. sesame seeds
6 T. lightly salted dry roasted peanuts, chopped coarsely
1 c. quinoa
2 c. low-sodium chicken stock
2 (16-oz.) bags of baby spinach, rinsed and drained
Kosher salt and freshly ground black pepper

 

Tahini Sauce

3 T. tahini
2 T. rice wine vinegar (unseasoned)
2 t. low-sodium soy sauce
2 t. agave nectar

 

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.

February 10, 2010   8 Comments

Quick Chorizo & Chickpea Soup With Spinach

soup pot

It’s official, folks, I’m on a soup bender.  More gross weather on Tuesday in Boston . . . cold, snowy, gray . . . what better soup weather?  Plus, I didn’t know if D. was going to make it home in time for dinner, so I wanted something that would hold ’til he got home to eat.  I got inspired by a post on the Epicurious blog and 30 minutes later, I was sipping a bowl of hot, spicy goodness.  After he got home and ate, D. said that “this one is even better than the bean and barley one the other night . . . .”  This one is a helluva lot faster, for sure.  Enjoy!

Chorizo & Chickpea Soup With Spinach

2 T. extra virgin olive oil
1 onion, diced
4 cloves of garlic, minced
12 oz. pre-cooked chorizo sausage (such as Welshire Farms or Niman Ranch), halved lengthwise and cut into 1/2-inch slices
1 can chickpeas with their liquid (remember, Eden Organics  has no BPA)
3 c. diced tomatoes (Pomi in the tetra pak has no BPA)
1.5 c. strained tomatoes
6 c. low sodium chicken stock
1 t. cumin
1 t. oregano
1 T. red wine vinegar
Several (5 or 6 or to taste) large handfuls of baby spinach
Kosher salt and freshly ground black pepper to taste
Freshly grated sharp cheddar cheese for serving

 

Heat the olive oil in a stockpot or large Dutch oven over medium heat.  Add the onions and saute until they’re translucent.  Add the garlic and saute just until fragrant, about 2 minutes.  Add the chorizo and stir.  Add the chickpeas, diced and strained tomatoes, chicken stock, cumin and oregano, stirring to combine.  Bring to a boil, then reduce heat to low and simmer for 10 minutes.  Remove lid, add vinegar and salt and pepper to taste.  Add spinach, stirring to wilt.  Serve with grated cheddar on top. Great with a crusty loaf of bread to help sop up the spicy broth.

Serves 4.

 

January 20, 2010   1 Comment

Spinach & Leek Frittata

leeks resized

I am such a fan of the frittata.  They’re quick, easy, and you can utilize whatever ingredients you happen have on hand . . . . potatoes, leftover ham, various greens, onions, leeks, salami, the kitchen sink.  Today’s recipe uses leeks from my CSA share, along with refrigerator staples in our house: baby spinach and egg-substitute.  Add to this some sun-dried tomatoes and a bit of cheese and voila!  A light, veggie-full dinner in 30 minutes.

Spinach & Leek Frittata

10 sundried tomatoes (not packed in oil)
2 T. extra virgin olive oil
2 large leeks, white and light green parts only, cleaned and halved lengthwise, then sliced thinly
1/2 t. bottled minced garlic (equivalent to 2 cloves of garlic)
1/2 lb. baby spinach
1 1/4 c. egg substitute
1/2 c. shredded part-skim mozzarella cheese
1/2 c. grated pecorino Romano cheese
Kosher salt and freshly ground black pepper to taste

 

Preheat the broiler.

Put the tomatoes in a bowl and cover them with boiling water.  Let stand for 10 minutes.  Drain and chop.

Heat the oil in a medium cast-iron skillet over medium-high heat.  Add the leeks and garlic; cook, stirring occasionally, until the leeks are lightly browned, 6-7 minutes.  Add the spinach and tomatoes; cook, sirring occasionally, until the spinach is wilted, about 2 minutes.  Distribute this mixture evenly in the skillet, and sprinkle the cheeses over the top.  Generously pepper the skillet, and sprinkle a little salt evenly over the top (the Romano is a bit salty, so watch it).  Drizzle the substitute over the whole lot; cook, without stirring, until the eggs are set, about 5-7  minutes.  Transfer the skillet to the broiler and broil until the top is lightly browned, about 3 minutes.  Let stand at least 5 minutes before cutting into 4 wedges and serving. 

Serves 4.

A few thoughts.  One, this would be delicious served with some crusty bread – we didn’t have any on hand (I often buy and freeze a small loaf from Iggy’s, but alas, I’d already used it for something else).  Next, you might not be a fan of egg-substitute – so please, sub in regular eggs, egg whites, or some combination of any of these, just make sure it’s equivalent to 5 eggs.  Last, you can make this ahead of time and put it in the fridge to eat cold, or at room temp.  It will make a lovely lunch paired with a salad, which is what I intend to eat today!

December 15, 2009   1 Comment

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