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When you have a marathoner in the family (um...not me), you have to plan to include some sort of carbs into each meal. Five mornings each week, my husband heads out to run anywhere from 7 to 21 miles and, on the other two days, he does strengthening workouts. The man burns some serious calories. Despite the fact that I run four days per week, my calorie burn total is like that of a sloth in comparison. That might have something to do with the fact that I run half the speed and distance as our resident Speedy Gonzales. This fact, however, does not stop me from trying to keep up with his massive consumption of food.
While we typically try to fill our plates with whole grain carbs, such as Ginger, Jalapeno & Coconut Brown Rice and Quinoa with Black Beans, Corn & Chipotle Peppers, occasionally we are tempted by other types of carbs. When I found these baby Yukon gold potatoes, freshly dug that morning, at my favorite farm stand, I knew they were destined for our dinner plates. Considering my husband's dislike for mayonnaise and a fortuitous leftover bowl of Lemon & Almond Basil Pesto in the fridge, this salad fit our taste buds and time constraints.
Prepare 2 pounds of baby potatoes (Yukon Gold or red-skinned) by scrubbing an cutting the larger ones into bite-sized pieces. Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart. Drain the potatoes and run them under cold water to stop further cooking.
Place the potatoes in a serving bowl and gently toss with 1/3 cup Lemon & Almond Basil Pesto or your favorite basil pesto until well combined.
Cut 6 ounces grape or cherry tomatoes in half lengthwise. Cut 3 ounces fresh mozzarella into thin strips. Gently toss tomatoes and mozzarella with the potatoes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, or to taste. Serve or refrigerate, covered, until ready to serve.
Other potato salad recipes with pesto:
Bitchin' Camero's Pesto & Smoked Salmon Potato Salad
Dani Spies' Rustic Pesto Potato Salad
Coconut & Lime's Radish Pesto Potato Salad
The Not So Skinny Kitchen's Pesto Potato Salad
Pesto Potato, Tomato & Fresh Mozzarella Salad
2 lbs. baby potatoes (Yukon or red-skinned), scrubbed and cut in bite-sized pieces
Salt for the water
1/3 cup Lemon & Almond Basil Pesto, or your favorite pesto
6 oz. grape or cherry tomatoes, cut in half lengthwise
3 oz. fresh mozzarella, cut into thin strips
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart. Drain the potatoes and run them under cold water to stop further cooking.
Place the potatoes in a serving bowl and gently toss with pesto until well combined. Gently toss with tomatoes and mozzarella with the potatoes. Season with salt and pepper to taste. Serve or refrigerate, covered, until ready to serve.
Serves 6.
Printable recipe
Tuesday, July 27, 2010
Pesto Potato, Tomato & Fresh Mozzarella Salad Recipe
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Sunday, July 25, 2010
Cherry & Nutella Ice Cream Sundae Recipe
There are few things in life that epitomize the excitement of childhood culinary dreams more than an ice cream sundae. It is difficult to pinpoint the exact cause of this excitement. Perhaps it is the endless possibilities of ingredients. Then again, maybe it is the special bowl or glass it is served in. For me, it is the promise of dipping my spoon into the tall sundae glass and the surprise at what combination of flavors I will pull out from the seemingly endless layers. Of course, as the chef of the house, it is my duty to run a quality-control check on each of the ingredients before serving them to my trusting husband and boys.
It only took one spoonful of vanilla ice cream for me to determine that it was sufficiently creamy and sweet. One plump cherry popped into my mouth told me that the juicy fruit would seep into the vanilla ice cream effortlessly. The Nutella? It took me at least six or seven swipes of my finger in the container to determine that the creamy hazelnut and chocolate confection was good enough to serve to my family. Just taking one for the team.
When I set the cold treats in front of my boys, they became wide-eyed and emitted various "oo"s and "ah"s. They were respectfully silent as they plowed their way through the sundaes, devouring layer upon layer of melting ice cream, warm chocolate and sweet berries. The childhood wonder has been successfully passed on to another generation and their future sundae dreams will be limited only by their imaginations.
Using four 8-ounce glasses, pour 1/4 cup pitted, sliced fresh cherries into the bottom of each glass.
Next, put in a layer of slightly softened vanilla ice cream, followed by a layer of softened Nutella (soften on 50% power in the microwave for 10 to 20 seconds), another layer of vanilla ice cream, and a healthy drizzle of Nutella. Top with 2 tablespoons sliced cherries. Garnish with a sprig of mint and serve immediately.
Other cherry ice cream desserts:
Tartelette's Cherry, Rose & Coconut Ice Cream
Smitten Kitchen's Cherry Ice Cream with Chocolate Chips
Dine & Dish's Cherry Chocolate Ice Cream Float
The Leftover Queen's Very Pistachio Cherry Ice Cream
Dessert First's Cherry Ice Cream Profiteroles with Almond Granita
Cherry & Nutella Ice Cream Sundaes
10 oz. fresh cherries, pitted and sliced
About 1/4 gallon (a little less) vanilla ice cream, slightly softened
3/4 cup Nutella
4 sprigs of mint, for garnish (optional)
Using four 8-ounce glasses, pour 1/4 cup pitted, sliced fresh cherries into the bottom of each glass. Next, put in a layer of slightly softened vanilla ice cream, followed by a layer of softened Nutella (soften on 50% power in the microwave for 10 to 20 seconds), another layer of vanilla ice cream, and a healthy drizzle of Nutella. Top with 2 tablespoons sliced cherries. Garnish with a sprig of mint and serve immediately.
Serves 4.
Printable recipe
Thursday, July 22, 2010
Grilled Pattypan (or Summer) Squash, Tomato & Feta Cheese Salad Recipe
As June turns to July, one of the first stops I make is a little farm stand about 15 minutes from our house. It is run by a family that believes that garden fresh vegetables do not require chemical sprays to flourish and nourish. As strange as it sounds, finding a live grub or two in my ear of corn sets my mind at ease. Of course, I still squeal like a pre-teen girl at a Justin Bieber concert (though in disgust, not feverish excitement) until the crawling creature is disposed of by my husband. This year, however, the farm stand opened late - two days ago, to be exact. After weeks of driving past the entrance to the farm - a stealthy stalker I am not - I finally steered my car towards the downtown Salt Lake City farmer's market to get my fix of organic vegetables.
That is where I came upon this monstrous pattypan squash. At least, that is what the vendor called it. The pattypan squashes I am familiar with are typically miniature specimens, no more than 2 or 3 inches in diameter. This squash, however, had grown to 7 or 8 inches, but with the same distinctive scalloped edges of its smaller siblings. If you do not happen upon a squash like this, feel free to use summer squash or small pattypans instead. I cut it into thick slices, tossed it with some olive oil, salt and pepper, and gave it a quick blast on a hot grill. Tossed with balsamic vinegar, grape tomatoes, feta cheese, and fresh mint, this salad is phenomenally good served warm, but is still very tasty when served at room temperature.
Preheat grill to high heat.
Cut 1 large (about 1 3/4 pounds) pattypan squash, or equal weight of summer squash, into 1/2-inch thick slices. In a large bowl, toss the squash slices with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
Lay the squash on the grill and cook until the squash is tender, but still slightly crisp, about 3 minutes per side.
Put the squash back into the bowl and add about 16 grape or cherry tomatoes, cut in half, 2 ounces crumbled feta cheese, 1 tablespoon balsamic vinegar, and 1 tablespoon plus 1 teaspoon thinly slice fresh mint leaves (about 5 large leaves). Gently toss and serve either still warm (preferable) or room temperature.
Other grilled summer squash recipes:
Cookin' Canuck's Israeli Couscous with Grilled Summer Vegetables
Kalyn's Kitchen's Grilled Sausage & Summer Squash with Herbs, Capers, Kalamata Olives & Feta
Pinch My Salt's Grilled Yellow Squash with Fresh Dill Vinaigrette & Feta
Kitchen Gardeners' Grilled Marinated Summer Squash
Grilled Pattypan (or Summer) Squash, Tomato & Feta Salad
1 (1 3/4 pounds) pattypan squash, or equivalent weight in summer squash
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
16 grape or cherry tomatoes, cut in half lengthwise
2 ounces crumbled feta cheese
1 tbsp balsamic vinegar
1 tbsp plus 1 tsp thinly sliced fresh mint
Preheat grill to high heat.
Cut squash into 1/2-inch thick slices. In a large bowl, toss the squash slices with olive oil, salt, and pepper. Lay the squash on the grill and cook until the squash is tender, but still slightly crisp, about 3 minutes per side.
Put the squash back into the bowl and add tomatoes, feta cheese, balsamic vinegar, and mint leaves. Gently toss and serve either still warm (preferable) or room temperature.
Serves 6 as side dish.
Printable recipe
Tuesday, July 20, 2010
Tandoori Grilled Chicken Recipe with Spiced Yogurt Marinade
Yes, here I go again - bastardizing a tried and true cooking method in the name of laziness and a waning kitchen gadget budget. The last time I did something similar, with the Grilled Baby Back Ribs with Molasses & Boubon Sauce Recipe, each of you was kind enough not to throw me under the nearest barbecue bus (or truck). Authentic tandoori chicken is cooked in a tandoor oven, a cylindrical clay oven which maintains temperatures of up to 900 degrees F when heated by a charcoal or wood fire. The problem with this picture is that I, at times, like to barbecue with a cocktail, such as a Watermelon Mojito, in hand. Hades heat and alcohol - so many things are wrong with that picture.
Before grilling, the chicken pieces are marinated in a mixture of yogurt and spices, such as garam masala, cumin, and turmeric. These spices can be readily found in an Indian market for a very reasonable price. The marination can start the night before or the morning of cooking day. In fact, the flavors will be best if the chicken sits in the yogurt mixture for at least 6 hours, giving the yogurt's tenderizing powers a chance to work their magic. After a quick trip across the grill, the chicken is ready to serve. All you need is a bowl of brown rice, some grilled vegetables, and a jar of mango chutney to round out the meal. Leftovers are fabulous served inside a tortilla wrap with a dollop of yogurt-curry sauce.
In the bowl of a food processor, combine 2 cups low-fat plain yogurt, 2 teaspoons fresh lemon juice, 2 cloves garlic, minced, 1 tablespoon peeled and minced fresh ginger, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon celery seed, 1/4 teaspoon cayenne pepper, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
Blend until smooth.
Place 8 skinless chicken pieces, a combination of drumsticks and thighs, into a large bowl. Pour the yogurt marinade over the chicken and toss until the chicken is thoroughly coated. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Spray grill with cooking spray and preheat to medium-high heat.
Place the chicken pieces, coated in marinade, on the grill and cook until the chicken is no longer pink in the center, 6 to 7 minutes per side. In the last minute of cooking, lightly brush each chicken piece with olive oil. Remove from the grill, let rest 10 minutes, garnish with chopped cilantro, and serve.
Other grilled and spiced chicken dishes:
Cookin' Canuck's Grilled Chicken Thighs with Tamarind & Orange Glaze
Cookin' Canuck's Grilled Chicken with Soy-Curry Sauce
David Lebovitz's Tandoori Chicken
Kalyn's Kitchen's Grilled Curry Chicken Skewers with Spicy Peanut Sauce
The Perfect Pantry's Burmese Dry Chicken Curry
She Simmers' Thai Grilled Chicken
Tandoori Grilled Chicken with Spiced Yogurt Marinade
2 cups low-fat plain yogurt
2 tsp fresh lemon juice
2 cloves garlic, minced
1 tbsp peeled and minced fresh ginger
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp celery seed
1/4 tsp cayenne pepper
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
8 pieces skinless chicken, combination of drumsticks and thighs
2 tbsp chopped cilantro
In the bowl of a food processor, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, celery seed, cayenne pepper, salt, and pepper. Blend until smooth.
Place chicken pieces into a large bowl. Pour the yogurt marinade over the chicken and toss until thoroughly coated. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Spray grill with cooking spray and preheat to medium-high heat.
Place the chicken pieces, coated in marinade, on the grill and cook until the chicken is no longer pink in the center, 6 to 7 minutes per side. In the last minute of cooking, lightly brush each chicken piece with olive oil. Remove from the grill, let rest 10 minutes, garnish with chopped cilantro, and serve.
Printable recipe
Monday, July 19, 2010
Guest Post: Black Bean Burger Recipe with Lime-Cilantro Mayo
There are times in your life when you are touched so deeply by someone else's story that it consumes your thoughts. Such is the case with Stephanie Nielson, author of the blogs NieNie Dialogues and Cuisine Nie. Almost two years ago, Stephanie and her husband, Christian, were critically injured in a plane crash. Christian suffered burns on over 30 percent of his body while Stephanie, unfathomably, received burns on over 80 percent of her body. However, it is not just that part of their story that struck me the most. Rather, it is the tenacity and courage with which they face each day. Stephanie has undergone countless surgeries and, on her blog, has been very candid about the pain, both physical and emotional, that she, Christian, and their children have endured. And yet, each post shines with an abundance of hope and renewal as they devote themselves to living their new lives. We could all learn a lesson or two from this family.
I am honored to be guest posting on Stephanie's cooking blog, Cuisine Nie, today and I hope you will pop over to view my Black Bean Burger Recipe with Lime-Cilantro Mayo. More importantly, I hope you will help me wish Stephanie well as she recovers from her latest round of surgeries.
