Showing posts with label quick dinner. Show all posts
Showing posts with label quick dinner. Show all posts

Friday, August 21, 2015

{Recipe ReDux} Back to the Dinner Table: Mustard Lime Chicken

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

My life has been really wonderful lately and super swamped! My husband and I just closed on our first home last week and have been busy little bees making it our own. Needless to say we have been very busy these past few days. We have a short window of time to do as many projects as possible before we move in next weekend. Wish us luck!

Our biggest project has been tearing up carpets and installing our own hardwood floors. They're pretty cool actually; the pieces link together like puzzle pieces and make it pretty simple to do on your own. We have finished my future office and will tackle the bedrooms and hall over the next week. That plus painting, ordering furniture, updating a bathroom, getting a new garage door. Whew.

It is a challenge to prioritize cooking when juggling a new job and a new house with a mile-long task lists and to be honest, some days have been better than others. I really enjoyed this chicken recipe because it was really flavorful, really easy and is something that could be assembled in a bag to marinate the night before.

Don't feel pressure to cook more than you have to. This dish is really great with some veggies and dip. 

Mustard Lime Chicken

  • 2 pounds of chicken, cubed, or just use chicken tenders and call it a day
  • 2 limes, juiced
  • 1/3 cup dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1/4 cup almond meal
  1. Place chicken cubes/tenders in a large ziplock bag. Add mustard, olive oil, salt, pepper and honey. Toss to coat well.
  2. Place in fridge for at least 15 minutes to let the flavors marry, but overnight is a great option to prep ahead!
  3. When ready to cook, preheat oven to 350. Line a baking sheet with parchment paper and place chicken on top, evenly spaced. Sprinkle almond meal on top and bake for 20-30 minutes or until chicken is thoroughly cooked. 

An InLinkz Link-up

Monday, June 15, 2015

Greek Style Lamb and Kale Salad + Giveaway!

 Thank you to Mountain States Rosen for sponsoring this post 
as well as the sweepstakes!

When you think of lamb, do you think of fancy sit-down meals and holiday feasts?
Isn’t lamb complicated to cook? Don’t we all have buckets of spare time to prepare complicated meals every night? Just kidding, I don’t have time for that either! I seek healthy, filling recipes that can be eaten more than once. Packable for lunch? Even better!  In a time of burrito bowls and long commutes, it is time to shake off that fussy reputation and enjoy lamb on the go.
Not only is lamb delicious, it packs a great nutritional punch as a lean source of protein, B12 as well as minerals: niacin, selenium and zinc. Did you know that selenium and zinc both support our immune system? Great thing to remember next flu season!  And there is five times more omega 3 in lamb than in beef--something that many of us are not getting adequate amounts of in the US.
I don’t eat a ton of meat, but when I do, I focus on sustainably raised animals. You are what you eat, right? I actually like to take it a step further and say, “You are what your food ate.” When plants and animals are raised in a responsible manner and as nature intended, the food is healthier and tastier. The lamb I serve is raised sustainably, as nature intended.  Shepherd’s Pride lambs graze on wild grasses, herbs and flowers, are never, ever administered any antibiotics or added hormones and are minimally processed with no added ingredients.

Greek Style Lamb and Kale Salad
Makes 8 delicious meal-sized servings

Broiled Lamb
  • 1 Shepherd’s Pride or Cedar Springs butterflied leg of lamb, 2.5-3 lbs, fat trimmed and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • salt and pepper
  • 2 large bunches of kale, de-stemmed and chopped into thin slivers
  • 4 cups finely sliced purple cabbage
  • 2 cucumbers, cubed
  • 8 Roma tomatoes, chopped
  • 1 cup pitted Kalamata olives
  • 8 ounces feta cheese, crumbled
  • 2 cans chickpeas (aka garbanzo beans) drained and rinsed
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • salt and pepper

  1. Toss cubes of lamb with marinade in a resealable container or zip-top plastic bag. Make sure all cubes are well coated. Place in refrigerator for several hours or overnight to allow flavors to marry.
  2. Preheat broiler and position oven rack 4-6 inches from heating element. Line rimmed baking sheet with foil or coat with non-stick spray.
  3. Place lamb cubes on tray. Broil cubes for 5 minutes. Remove tray from oven and pour out any accumulated liquid. Turn lamb cubes to ensure even cooking and broil 3-5 minutes further until browned, has golden edges and internal temp reaches 145 degrees Fahrenheit.
Tip: skewer several cubes onto thermometer probe for accurate temperature reading.
  1. Toss all salad ingredients together in large bowl. Add lamb cubes (delicious warm or chilled) and enjoy.

Note: this salad will keep for several days, dressing and all, without wilting! Enjoy as a delicious picnic or make your lunch for several days all at one time!

Lamb Rocks Hammock Sweepstakes sponsored and made possible by Mountain States Rosen and the American Lamb Board.  

Enter here!

Wednesday, January 22, 2014

No Gloves for Your Green Thumb this Winter

What is container gardening? Container gardening is a portable way to garden that can be done all year round. Plants that are regularly grown outdoors can be grown indoors to make sure that you can enjoy fresh fruits and vegetables all year. Vegetables are normally grown in 3-5 gallon containers and placed in a kitchen or an area that receives adequate sunlight. Fresh herbs can also be grown in much smaller containers.

            It is important to eat fresh fruits and vegetables all through out the year. During the winter months it may be hard to find local, fresh vegetables, and purchasing out of season veggies never taste as good.  Container gardening allows you to keep your favorite produce in season all year round! It is also a great alternative to plot gardening if you are living in an apartment, dorm, or have limited mobility. The benefits continue! Having a living plant in your environment can improve not only your air quality, but your mood and your stress levels too! Harvesting something that you’ve tended to is a great feeling. It makes grocery shopping cheaper when you are growing what you’re eating.  Container gardening should produce edible yield quicker and for more of the year than conventionally grown outdoor plants because of their mobility, and there is much less risk of pests ruining your harvest.
Container gardening requires minimal space. Herbs are very small and can be placed in a window sill and watered as necessary, while other plants like greens or potatoes may need a little more room to grow. You can start your container garden from scratch by planting kitchen scraps such as onions, garlic, or celery For a how-to visit. You can also purchase potted vegetables and keep them indoors or start your indoor food supply from seeds. Some important things to remember when creating your personal farmers market is to make sure that the container has drainage holes so that the roots won’t be sitting in stagnant water. Remember to move the plants to maximize sun exposure. You may consider purchasing a full spectrum light bulb if you do not have strong sunlight in your home.
Container gardening can be easy, fun, and really useful! Start small to try it out and then expand your garden! Explore the many delicious benefits of growing your own food.

I harvested Swiss chard from my garden for this recipe:

Indian Spiced Chickpeas and Greens
Serves 2

  • 2 cups Swiss chard, chopped
  • 2 garlic cloves, minced
  • ¼ cup tomato sauce
  • 1 tablespoon water or broth
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1/8 teaspoon ground ginger
  • Pinch of salt
  • 1 cup cooked chickpeas
  • 1/8 to ¼ teaspoon garam masala
  • few dashes of garlic powder

  1.  Steam chard until it is bright green and slightly softer, about 3-5 minutes. Set aside on a plate.
  2. Combine garlic through salt in a skillet and cook over medium heat for 5 minutes. Add chickpeas and stir to coat, adding another tablespoon water if necessary. Cook until warm. 
  3. Remove from heat and stir in garam masala and set aside for a few minutes. 
  4. Plate chard and sprinkle generously with garlic powder. Top with chickpeas and serve. Garnish with cilantro
Recipe adapted from The Happy Herbivore.

This is a guest posting by Lydia!
Lydia is a junior studying Nutrition at Miami University, she is an intern at Grass Roots Nutrition and has a love for cooking and eating. Her favorite vegetable is kale she loves to eat it for breakfast!

Tuesday, January 21, 2014

Recipe ReDux: Pizza Party!

Things have been busy - I've launched my own private practice, I'm supervising (awesome!) interns, I continue to teach at a community college and I am trying to make room for fun and balance amongst the competing demands.

I am also working on minimizing the processed foods in my day to day diet and to focus on "real" food. I created a 21-Days of Real Food Challenge that empowers participants to weed the non-foods out of their diet as well.

Finally - I want to learn to eat (and love) small fishes like sardines - they're healthy, they're sustainable and they're affordable. But I don't know what to do with them!

This challenge snuck up on me. I would have loved to have created a whole wheat crust from scratch and wowed everyone with the beautiful photography and inspired them to create their own at home. And then I realized - I'm not the only one who is busy!

How can I make a pizza that meets my real food guidelines, tastes good, and is ready fast? I use an Ezekiel brand English muffin and have everything ready in a flash! Sardines are available packed in tomato sauce and flavored with garlic. Perfect for pizza!

Real Food English Muffin Pizza (in a flash!)
  • 1 Ezekial Brand English Muffin (found in the freezer)
  • Half of 1 small can sardines in tomato sauce
  • grated cheese - I used sharp cheddar
  • pinch dried basil
  1.  Preheat oven or toaster oven to 400 degrees.
  2. Thaw and split English muffin.  Spread small pieces of sardines onto each muffin half and drizzle with tomato sauce. 
  3. Sprinkle with grated cheese and dried basil. Bake for 5-7 minutes or until hot and bubbly!

Sunday, June 23, 2013

Dinner in a flash: Grilled veggie + pesto pasta salad

I love summer food! This will be a great recipe to keep on hand when the zucchini plants are spitting out zucchinis faster than you can bake zucchini bread. This pasta is full of flavor and color and good for you, too! Feel free to swap veggies - I think that this would also be great with asparagus and eggplant.

This would be filling on its own, but for dinner, I also had some salmon on the grill and some strawberries on the side. Yum!

Gluten free? Try this with rice or quinoa.

Grilled Veggie + Pesto Pasta Salad
  • 2 medium summer squash, cut into quarters, length-wise (one yellow, one zucchini for beauty)
  • 1 medium onion, sliced into thick rings
  • 1 bell pepper, cut into 6 or 8 strips
  • 8 ounces dry whole-grain pasta
  • 1 cup pesto
  • 1 16-ounce can cannellini beans, drained and rinsed 
  • olive oil
  • salt + pepper, to taste
  • 1/2 cup grated parmesan cheese
  1. Boil pasta according to package directions until al dente. Drain and rinse. 
  2. While pasta is cooking, brush veggies with olive oil and then grill veggies outside on your grill or inside on a grill pan until tender, but not mushy. When cooled enough to handle, dice veggies. 
  3. In a large bowl, combine cooked pasta, pesto, beans, veggies and cheese. Toss to coat, season with salt and pepper and enjoy! Good warm or chilled.
Reader poll: What's your favorite veggie on the grill?

Thursday, June 13, 2013

Dinner in a flash: Radish pasta

Radishes are one of those veggies we don't see outside of the odd slice in a salad blend here and there. We don't tend to seek radishes with gusto. However, they're super easy to grow and fun for kids to plant and pick. to eat 'em?

This is a simple pasta recipe that answers just that question. It used the zesty root of the radish as well as the greens. Did you know that they were edible, too? It is an added bonus! Cooking both the radish and the greens helps to tame the zestfulness of this veggie.

If you're picking these beauties from your own garden, the easiest way to clean the greens is to rip them from the radish root and soak them in a large sink-full of cold water; the dirt sinks to the bottom.

Radish Pasta
Serves 4

  • 1 bunch of radishes with greens (10 or so radishes)
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup pine nuts or slivered almonds
  • 2 tablespoons butter or olive oil
  • 8 ounces of dry, whole grain pasta
  • Parmesan cheese, shredded
  • Salt + pepper, to taste
  1. Set a medium pot of water on the stove and bring to a boil. Cook pasta according to package directions and then drain.
  2. While pasta is cooking, prepare the veggies. Clean the radish greens and then slice. Remove the little root tail from the radish bulb and then slice them thinly. 
  3. In a skillet, warm butter or olive oil over medium heat. Add onions and saute 3-4 minutes. Add garlic and radish roots and saute 2-3 minutes longer. Add greens and pine nuts and saute for another minute or two, or until the pine nuts are lightly browned and greens are wilted. 
  4. Toss veggies with pasta and serve in bowls. Top with Parmesan cheese and eat!
What is your favorite radish recipe?

Monday, April 15, 2013

Dinner in a flash: Eggplant mini pizzas

Carbohydrates are not the enemy - indeed, we need carbohydrates to fuel our muscles, red blood cells and our brains. However, it is pretty common to go overboard on the carbs. Pizza, and most things pizza flavored (pizza hummus, anyone?) are delicious. Here is a twist on pizza that uses eggplant as the crust. This increases the vegetable content in the meal and lowers total calories. Everyone can top their pizza with their favorite toppings and as an added bonus, this is gluten free for those needing to skip the wheat.

Eggplant Mini Pizzas

  • 1 large eggplant
  • low-sodium pizza sauce (or tomato sauce)
  • olive oil
  • crushed garlic
  • oregano
  • shredded mozzarella cheese
  • Parmesan
  • your favorite pizza toppings
  1. Preheat oven (or toaster oven) to 425 degrees. Line a cookie sheet with parchment paper or foil.
  2. Slice eggplant into 1/2 inch slices. Keep this skin; it is loaded with fiber and other lovely nutrients.
  3. Place slices on cookie sheet and brush both sides with olive oil. Add a bit of crushed garlic and dried oregano for a flavor boost. 
  4. Bake in oven for 8-12 minutes total, flipping eggplant half-way through. The eggplant should be soft when poked with a fork and lightly browned. 
  5. Remove pan from the oven and top with tomato sauce, cheese and your favorite toppings. Pop back into the oven and bake until cheese is melted and bubbly.
Kids in the kitchen? Remove parchment paper from the pan and keep hot pan away from little fingers. Slide parchment paper back onto the pan to go back into the oven after mini pizzas are ready. 
Seasoned with garlic and oregano!
Reader poll: What are your favorite pizza toppings?

Thursday, January 17, 2013

Dad in the kitchen: a 15 minute menu

I have three siblings. When we were all young, it was usually my mom getting dinner on the table and my dad did clean up. On the nights my mom was working late, my dad had to take the reins. This was not a task he relished. I remember the menu varied between popcorn or hot dogs, or for special nights, both.

My dad can cook several things well; he is an excellent grill master and can make a turkey "stewp" - an extra thick stew - that will knock your socks off. Beyond these cooking niches, he continues to minimize time spend cooking. He surprised my mom and I by offering to cook dinner, and what a lovely meal he whipped up! It was healthy, delicious and ready in 15 minutes.

Here is the menu:
  • Sweet potatoes: poke a few holes into the skins and pop whole sweet potatoes and microwave until soft. This may take 5-10 minutes, but depends on the strength of your microwave and the size of your potatoes. 
  • Chicken sausages: look for a type that is lower in fat and not loaded with sodium. Slice each sausage lengthwise and cook in a skillet until well browned. We served our sausages with brown mustard.
  • Tossed salad: while potatoes are microwaving and sausages and browning, toss together an assorted mixture of colorful vegetables. We added pickled beets that I had canned earlier this year and sunflower sprouts from Growing Power. Both were delicious. 
That's it! Dinner was healthy, delicious and ready in a snap. If Mr. Popcorn can do it, so can you!


Wednesday, December 19, 2012

Dinner in a flash: Enchilada Lasagna

Enchilada Lasagna. This was one of those dinner creations that came together with a bunch of hodge podge ingredients, trying to make something delicious with what was on hand and also using up a pack of corn tortillas that had been hanging around in my freezer for a few decades.

I love Latin food, but I think we can all agree that this is nothing authentic. Letting that go, we can be very flexible with the vegetables included here. I think that summer squash would be tasty, as would some leafy greens such as kale or spinach. Use what you have and pack those veggies in!

  • 1 tablespoon canola or olive oil
  • 1 green bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced (optional)
  • 1 small onion, diced
  • 2 carrots, shredded
  • 1 16-oz can fat free refried beans - I used black beans, pinto would also be delicious
  • 12-15 small corn tortillas
  • 2-4 tablespoons taco seasoning
  • 16 ounces salsa
  • 4 ounces shredded cheddar cheese
  • Guacamole, for garnish
  1. Preheat oven to 350 degrees. 
  2. Warm saute pan over medium high heat and add oil. Cook vegetables for a few minutes or until softened. Add beans and taco seasons and heat until bubbly; stir to prevent sticking. 
  3. In the bottom of an 8 or 9 in square pan pour half of salsa and spread evenly over the bottom. 
  4. Using whole and half tortillas, make a layer on top of the salsa. It helps to pretend you're playing Tetris. Spread 1/3 of bean mixture on top. Repeat with tortillas and beans three more times, ending on tortillas. 
  5. Pour remaining salsa on top tortilla. Sprinkle cheese on top and pop the pan into your oven.
  6. Bake for 30-40 minutes or until bubbly and hot. Let rest for a few minutes and then cut into wedges. Garnish with guacamole.

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