Grilled Chicken and Chipotle Peaches

I love summer because of the simplicity of foods you can make on the grill. Dave and I made this dish from the Bon Appetit July 2010 edition to celebrate the completion of our (his) hard work on the back yard. It was pretty easy and does not require a lot of ingredients, which are things I look for on week night cooking. It was a great use of summer fruit and the adobo sauce gave it a nice smoky flavor. We served this over brown rice with a little extra sauce poured over the top.

Ingredients:
nonstick spray
1/3 c peach preserves
1/3 c peach nectar
4 t red wine vinegar
2 t adobo sauce from canned chipotle chiles
2 t extra virgin olive oil
1 t chopped fresh cilantro
3 large peaches, rinsed, cut in half
1 pack boneless skinless chicken tenders

Directions:
Coat grill rack with nonstick spray. Prep barbecue on medium high heat. Stir preserves and next three ingredients, 2 t oil, and cilantro into bowl. Season with salt and pepper. Transfer 1/4 cup dressing into another smaller bowl for brushing.

Brush peaches, then chicken with oil and dressing. Sprinkle with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Grill peaches until grill marks appear, about 2 minutes per side.

Makes 4 servings. Place chicken and peaches over brown rice. Drizzle with remaining dressing.

It's Summer Time!

One of my friends made a recipe similar to this a few months ago for a dinner party we had and everyone loved it. I modified it a bit to go along with a Thai Red Duck Curry dish that Natalie made for us last weekend. The coolness and the texture were really nice to finish off a spicy meal. I am hoping one day Nat will post the curry recipe. I keep having dreams about it.

Crust:
30 Nabisco "Famous Chocolate Wafer" cookies, crushed (I used my food processor)
5 T butter, melted
1 pinch salt
1 t vanilla extract

Combine all ingredients and press into a pie plate that has been greased with cooking spray. Cook on 325 for 6-8 minutes until firm. Completely cool on a wire rack.

Filling:
2 pints of your favorite sorbet. I used pomegranate, but I imagine lemon or coconut or raspberry would also be fantastic with this.

Set out sorbet until soft and spread evenly into pie with a spatula. Cover with plastic wrap and freeze until set about 30 minutes.

Meanwhile, make the whipped cream.

Whipped cream:
2 c whipping cream
1 t vanilla
1/4 c powdered sugar- add more to desired sweetness

Beat in a cold bowl until stiff. Top the pie with the cream and again cover with plastic wrap. Freeze at least two hours.

To serve: Remove pie from freezer 20 minutes before serving. Top with toasted almonds and coconut.

Spinach and Cheese Tart

Dave and I moved to San Luis Obispo last week and with that I have a renewed commitment to start cooking and blogging again. Another great thing about this is that Natalie and I can now cook together! We decided to cook a feast this weekend in celebration of our house (mainly kitchen see above) finally being assembled. The menu included the following:

• Spiced white bean dip with whole wheat flatbread
• Spinach and cheese tart with cornmeal crust
• Grilled portobello mushrooms with pesto and Swiss cheese
• Grilled tri tip
  
• Mache salad with sun dried tomatoes, lentils, and Parmesan cheese

There is a vegetarian blog I follow regularly called 101 Cookbooks that has some amazing recipes. The post last week was a for a turnip greens tart. I have never made a tart before, but it seemed like a good challenge. I made this for our dinner this weekend, but I modified it by using spinach instead of turnip greens. I will warn you for those of you who have never made a tart that it is extremely time consuming. That said, I would still do it again. I would probably add a little more cheese, some caramelized red onions, and maybe some minced marinated artichoke hearts to give it more texture. The recipe makes two shells so I will probably attempt this soon...keep you posted! (recipe in the hyperlink above)

Natalie will have to post the mushrooms and salad recipes because these were her incredible contributions to the feast. Below is the dip recipe I created, which was really simple, but a great appetizer for a complicated dinner menu. Enjoy!

Spiced White Bean Dip

1 can white cannellini beans, drained

1/8 c olive oil

1/8 c lemon juice

1 clove garlic

1 t kosher salt (more to taste if desired)

1 t crushed red pepper flakes

1 t toasted cumin seeds

1 t coriander powder

1/2 t white pepper

dash of red wine vinegar

Directions

In food processor, pulse all ingredients until smooth. I put in a bowl and drizzled with a little more olive oil, fresh cracked black pepper, and some feta cheese. I served this with store bought whole wheat flat bread that I toasted and cut into triangles and carrot sticks.

Margaritas My Way

I would call these skinny girl margaritas, but let's face it- margaritas don't make anyone skinny. I liked this recipe because they were light and refreshing and didn't make you feel like going into diabetic shock after drinking them. They also went really well with a big plate of home made nachos and a movie.

This mixture should fit nicely into a standard blender and make a nice smoothie-like consistency. You can get all these ingredients at Trader Joe's.

Fruit Margaritas

Ingredients
3 cups ice
1 cup frozen fruit (I like pineapple)
3/4 cup fresh squeezed lime juice
3 ounces agave nectar
1/2 cup sparkling water
4-7 shots Resposado or 100% agave Tequila

Directions
Add ingredients to blender in order as above. Blend. Add more alcohol or ice as necessary. This should make 3-4 drinks. Top with a splash of Cointreau if you are feeling Cadillac.

Note: If you don't want them fruity, substitute fruit for another cup of ice and add a little more lime juice.

It's almost March- I know, right?

Let's just say my attempt at vegan Thanksgiving was good and bad- the vegan "cheese" was so bad that I had to take a recipe blogging hiatus for four months! I've been really busy doing things like:

planning for a big day,

enjoying the beautiful Central Coast weather,

dancing,


and wearing silly hats!

But in the meantime, I bring you this glorious soup recipe. I really enjoy the Dakota Smashed Pea and Barley Soup at California Pizza Kitchen, so I made an attempt at recreating it. Recipe follows:

Smashed Pea and Barley Soup




Ingredients
1 t olive oil
half of a white onion, minced
2 carrots, chopped
1/2 cup diced celery
3 garlic cloves, minced
2 quarts vegetable broth
2 cups split peas, rinsed

1/2 cup barley

1.5 t salt
1/2 t cayenne pepper
1 t fresh thyme
juice of half a lemon

Snipped green onions, parsley and cracked pepper for garnish

Directions
Coat a large stock pot with olive oil and sautee the carrots, celery, onions and garlic for 5-7 minutes. Add the vegetable broth and bring to a boil. Add the peas and reduce to a simmer. Let this cook covered for about an hour.

Meanwhile, in a separate pot, cook the barley according to package directions. (It should take about an hour.)

When the peas are done cooking, turn the heat off on the soup pot and roughly blend with an immersion blender making sure to keep some of the peas still intact and not pureed. Add the cooked barley to the soup and season with the remaining ingredients. You may need to add more broth at this point to get a desired soup consistency. Garnish with parsley and chopped green onions and serve.

A Meat Eating/Vegetarian/Vegan Thanksviging Part II

Since I work for an investment company, we are open the day after Thanksgiving, which means no travel to Northern California for turkey this year for Dave and I...solution..you bet! Most of my family is coming to Newport Beach this year and we are having ten people for a feast in my 800 square foot beach cottage. Being the obsessive planner that I am, and trying to please the (newly vegan or vegetarian) palates of all family members, I started early on the menu planning this year and assigned everyone a dish according to their expertise. Here's what we are making:

*Turkey- I will be roasting a turkey filled with fresh herbs, lemon, seasonings...luckily I have done this before and there will be plenty of help
*Gravy- Dad's specialty
*Michael Mathews' famous sausage and cognac stuffing- again, Dad's specialty
*Natalie's vegan version of Mathews' stuffing
*Buttermilk and chive mashed potatoes- me..I prefer to use buttermilk because I like them tangy and you can use nonfat buttermilk, which has lots of flavor, but eliminates the fat
*Sauteed green beans with apple wood smoked bacon and shallots- Dave my husband loves these so he will be making them this year
*Vegan sweet potatoes au gratin- Nat
*Shaved brussel sprout salad- Nat
*Rolls- Aunt Kathy
*Cranberry Chutney- Aunt Kathy
*Pumpkin pie- mom's specialty


In honor of it being turkey day this week, I thought I'd post two recipes in order to help those of you who are still menu planning...stay tuned for the results of our Thanksgiving feast! (and wish us luck!)

Dad's Famous Gravy

Ingredients:
3/4 cup dry white vermouth
2 tablespoons Cognac
1/3 cup all purpose flour
About 5 ½ cups of broth – turkey, veal stock, and/or chicken
About 4 tablespoons of fat – reserved from Turkey or use butter
All the browned bits from the bottom of the turkey pan

Directions:
Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.

Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup broth; bring to boil, scraping up browned bits.

Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups of broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper.

Carmel Apple Pie
I made this this weekend for the Marshall Thanksgiving and it turned out pretty good. It came from the holiday issue of Cooking Light.

Ingredients:

Topping-
1/4 c flour
1/4 c packed brown sugar
2 T chilled butter, cut into small pieces

Crust-
1 1/4 c flour
1/4 t salt
3 T chilled butter, cut into small pieces
2 T chilled vegetable shortening, cut into small pieces
3 T ice water
cooking spray

Filling-
1/4 c white sugar
2 T cornstarch
4 c thinly sliced granny smith apples
3 c thinly sliced fuji apples

Carmel Sauce-
1/2 c store bought fat free caramel sauce
1/8 t sea salt

Directions:

Topping- combine all ingredients in a food processor. Pulse ten times, transfer to a bowl and refrigerate.

Crust- combine flour and salt in food processor. Add 3 T butter and shortening. Pulse 4 times or until mixture looks crumbly. With processor on, add ice water until mixture combines. Remove from food processor and press into a ball. Wrap in plastic wrap and chill for 15 minutes. Overlap two pieces of plastic wrap on a smooth surface. Place dough in center and cover with an additional two sheets of plastic wrap. Roll evenly into an 11 inch circle. Freeze circle of dough about 5 minutes, until it can be easily removed from the plastic wrap. Press into pie pan.

Preheat oven to 375.

Filling- whisk together cornstarch and sugar. Add apples. Toss to combine. Add apple mixture to pie pan, mounding slightly in the center.

Bake at 375 for 25 minutes. Remove pie and top evenly with topping. Bake an additional 25 minutes until golden. Top with caramel sauce and whipped cream, if desired.

A Meat Eating / Vegetarian / Vegan Thanksgiving... How we are going to do all 3 (Part 1)

This Thanksgiving is going to be different than our usual Thanksgivings (except for the family and lots of red wine part). For one, we will be celebrating in Southern California for the first time since 1993, but also, in the past year, I have switched to a mostly vegetarian diet and my brother has gone completely vegan. In turn, we are trying to plan aspects of the dinner that will please everyone.

Being the Mathews resident vegetarian chef, I am planning the vegan dishes, simply because they are different than my family's normal style of cooking. I have been familiarizing myself with this diet in the past couple of months and have tried to make it from whole, plant based sources instead of simply finding freaky soy replacements for meat; tofurkey anyone?

Here's what I am making along with some recipe highlights. I'll post full recipes and reviews after the holiday.

Triple Spiced Creamy Sweet Potato Gratin
Based on a recipe from Kathy Patalsky, writer of Healthy Happy Life. Kathy writes a great blog with vegan recipes and wellness tips. She put together a delicious looking potato au gratin recipe that I hope to recreate with some added sweet potatoes.

Sauteed Shaved Brussels Sprouts
Featuring balsamic, red onions, pine nuts and cranberries. I make this often, this year sans prosciutto.

Mathews (now Vegan) Stuffing
My dad makes great stuffing. I am going to attempt a version without animal products. His famous ingredients are Congac and veal stock. I am adding portabello mushrooms, walnuts, butternut squash and lots of fresh herbs.

We'll see if we'll be keeping these recipes around for future Thanksgivings. Melanie should be posting some of her recipe ideas shortly and we'll catch up with how this all went after the holiday.

Fiesta Mac and Cheese

On the subject of mac and cheese, I adapted this from the December issue of Cooking Light. It was really good and only took about 15 minutes of prep time plus an additional 15 minutes of cook time. It was all made in one pot so barely a mess. This would make a good week night meal. I think you could use any type of cheese in this. Pepper jack might make a nice substitute for the white cheddar, but I just used what I had in the fridge.

Ingredients (serves 4):
2 1/2 cups whole wheat penne
1 T butter, divided
1 c chopped red bell pepper
2 1/2 T flour
1 1/2 c nonfat milk
1/2 c extra sharp cheddar
1/2 c white cheddar
1 small can fire roasted green chilies
1/2 c thinly sliced green onion
1/4 t salt
1/4 t pepper
1 slice sourdough bread

Directions:
Preheat oven to 375.

Cook pasta according to package directions. Drain and place in a large bowl. In the pasta pot, melt 1 T butter. Add bell peppers and cook 5 min until tender. Add to pasta.

Add flour to pan. Slowly add milk and stir until smooth. Bring to a boil (about 2 minutes). Remove from heat, slowly add cheese while stirring constantly until melted into milk mixture. Stir in chilies, salt, and pepper. Add to pasta mixture. Add green onions and toss until well
combined.

Place bread in small food chopper and process until crumbly. Melt remaining butter. Mix bread crumbs and butter together in bowl.

Pour pasta into small oven proof dish. Top with breadcrumbs and bake for 15 minutes. Serve immediately.

Stovetop Macaroni and Cheese with Roasted Tomatoes

Fall is in the air. Even though it is 85 degrees outside in San Luis Obispo, I am dreaming of stews, soups and braised everything, so I figured it was time to post my favorite mac recipe. This recipe originated in a Cooking Light circa 2005 when Melanie and I were roommates in college. We love it so much we still both make it and modify it accordingly.

Ingredients (serves 8)
3 cups halved cherry tomatoes
Cooking spray or spray olive oil
a sprinkle of Italian seasoning
1/4 teaspoon black pepper

3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
2 cups cheese- I use a combo of blue cheese, extra sharp cheddar and fontina
1 egg, whisked
1 1/2 teaspoons sea salt
1/4 teaspoon ground red pepper
1/4 teaspoon nutmeg
1 (12-ounce) can evaporated low-fat milk

12 ounces large elbow macaroni or medium size shells

Directions
Line a baking sheet with foil and spread out tomatoes. Spray with cooking spray and sprinkle with Italian seasoning and pepper. Bake at 350 degrees for 30 minutes to an hour until the tomatoes blister and start to appear sun dried.

Meanwhile, in a blender or food processor, combine bread pieces, melted butter and a pinch of sea salt until crumbs are formed. Lay out crumbs on a separate baking sheet and cook 15 minutes or until golden.

Boil pasta for 7 minutes or until al dente by package directions. In a bowl, combine remaining ingredients. After draining pasta, return to a medium heat and stir in your bowl of cheese, milk, egg and spice mixture. Cook for 4 minutes or until cheese melts.

Serve immediately topped with bread crumbs and tomatoes.

Leftovers are good, but fresh is best with this recipe. Enjoy!

Tuscan Potato Soup

In the spirit of fall being in full effect, I made this soup the other evening. The gist of the recipe came from a recent Cooking Light, but I changed it up a bit. This was a pretty easy weeknight dinner to make (I recommend an immersion blender) and the leftovers were great in lunches for the week! The Yukon potatoes gave this soup a very creamy texture without all the added fat of using a lot of butter or cream. I have never done crumbled sausage on top before, but now could not imagine this soup without it.

Ingredients

2 heads garlic
2 1/2 tablespoons olive oil, divided
2 cups finely chopped onion, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
2 1/4 pounds cubed peeled Yukon gold potato (about 6 cups)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
4 ounces sharp cheddar cheese
3 green onion stalks, chopped roughly

6 ounces hot turkey Italian sausage, casings removed

Directions

Preheat oven to 400.

Cut off pointed end of each garlic head to partially reveal cloves, place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.

Heat 2 teaspoons oil in a large pan over medium-high heat. Add 1 1/2 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Stir in half-and-half. Squeeze roasted garlic into pot, blend entire pot with immersion blender until smooth (can be done in a real blender if you do not have an immersion blender). Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.

Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add remaining 1/2 cup onion; sauté for 6 minutes, stirring frequently. Stir in 1/8 teaspoon salt and sausage cook 8 minutes or until browned, stirring to crumble sausage.

Divide soup into bowls, top with remaining cheese, sausage crumbles, and green onions.