Of course I picked the warmest day of the year to roast chicken. But what could I do? The chicken had been marinating overnight and the only other dinner option involved a takeout menu. Happily, the chicken was worth the effort of hauling a fan up from the basement. I love make-ahead recipes and this is one of the best. Savory and succulent, the chicken went from fridge to plate in about 30 minutes.

The curried quinoa is one of many quinoa recipes that Kristin has kindly sent me. She jokingly labels them as my “friendly daily quinoa recipe” and occasionally questions whether I still want to be bombarded with them. And the answer is always yes! So far, they’ve all received rave reviews from my eager test subjects. Sam has become almost as big a fan of the grain as Reuben, and I can’t get enough of it either. A plate of quinoa is as satisfying as a bowl of pasta but without the usual sedating effects of processed (white) carbohydrates. I also prefer it to whole wheat pasta or brown rice, which can be a bit too hearty for my tastes. This version would work nicely with raita and naan for a light vegetarian dinner.

Buttermilk Roast Chicken
adapted from Nigella Express by Nigella Lawson

Serves 6

3 lb (1.4 kg) chicken drumsticks and/or thighs
2 cups (480 ml) buttermilk
1/4 cup (60 ml) plus 2 tablespoons vegetable oil
2 cloves garlic, crushed with the back of a large knife, skins removed
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon freshly ground pepper (coarse grind recommended)
1 teaspoon ground cumin
1 tablespoon maple syrup

Place the chicken in a large freezer bag and add the buttermilk and 1/4 cup (60 ml) of oil. Add the garlic cloves to the bag with the  salt and pepper. Sprinkle in the ground cumin and finally add the maple syrup. Squish around everything in the freezer bag  to mix the marinade and coat the chicken. Seal the bag, then place on top of a plate or other container (in case of leaks) in the fridge. Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Preheat the oven to 425°F (220°C). Take the chicken pieces out of the bag and shake off the excess marinade. Arrange them in a roasting pan lined with aluminum foil.

Drizzle the 2 remaining tablespoons of oil over the chicken,  then roast the chicken in the oven for 30 to 40 minutes, or until brown, even scorched in parts, and juicily cooked through.

***

Naomi Rose’s Curried Quinoa with Coriander and Cashews
adapted from The Irish Independent (by Aoife at Adventures in Veg), April 17, 2010

Serves 4 as side dish, 2 as main course

1 cup (170 g) quinoa
1 tablespoon sunflower or canola oil
1/2 red onion, chopped
1-inch piece of fresh ginger, grated
pinch of red pepper flakes
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
1 3/4 cups (420 ml) water
1 bunch fresh coriander (cilantro), chopped
3/4 cup (120 g) frozen peas
a few handfuls of cashews

Rinse the quinoa well, drain, then set aside. Heat the oil in a pan over a medium heat, then add the onion and cook for about 5 minutes, until softened. Add the ginger and spices and cook for another minute or so. Stir in the salt and quinoa.

After a few minutes, add the water and half of the fresh coriander. Bring to a boil, cover, reduce the heat, and simmer until all the water has been absorbed, about 15 minutes.

Add the peas (you might need to pour in a tiny bit more water) and cook for 3 to 5 minutes, until the peas are cooked. Add the rest of the coriander and the cashews just before serving. Season to taste with salt and pepper. If using unsalted cashews, you will likely need to add at least 1/2 teaspoon salt.

With only a few weeks left until summer officially arrives in the US, I’ve thrown myself into spring cleaning. The kitchen is my most used, most tidied, but least organized part of my house. It’s hard to thoroughly clean out a room that always seems to have someone in it. In an attempt to use up my food odds and ends so I could wipe down shelves, I took a stab at this admittedly strange-sounding pork chop recipe. I’ll admit that I probably wouldn’t have tried the dish if I didn’t need to use up two aging green apples, a can of tomatillos bought on clearance, a frozen chipotle pepper and a package of pork chops. But necessity is the mother of invention, and in this case, genius. The sweetness of the green apple lends just the right amount of zing to the spice of the chipotle and sour of the tomatillos. It’s pretty enough to serve your mother and unique enough to make for your foodie friends.

To liven up the Israeli couscous, I cooked the couscous according to the package directions, making sure to toast it before adding the liquid. Once cooked, stir in a few tablespoons of minced fresh parsley, a generous drizzle of olive oil, and a handful of grated Parmesan cheese. Don’t forget to season to taste with salt and pepper. I used an Israeli couscous, lentil and quinoa blend, but plain Israeli couscous tastes just as good.

Pork Chops with Tomatillo and Green Apple Sauce
adapted from Gourmet, June 2004

Serves 4 to 6

for the pork chops:
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons kosher salt
1 tablespoon black pepper
4 tablespoons olive oil
6 x 1-inch-thick loin pork chops

for the tomatillo and green apple sauce:
12 oz (340 g) canned, whole tomatillos (or 1/2 lb/225 g fresh tomatillos)
2 Granny Smith apples
1/2 cup (10 g) loosely packed fresh cilantro sprigs
1 garlic clove, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1/4 cup (60 ml) water or apple juice
1 tablespoon mild honey
1 minced canned chipotle chile in adobo

Stir together the coriander, cumin, salt, and pepper in a small bowl, then add the oil and stir until combined well. Rub the spice mixture all over the chops. Let the chops marinate while making the sauce.

If using fresh tomatillos, remove the husks and rinse the tomatillos. Boil the tomatillos in water, uncovered, until the tomatillos are just soft, 8 to 10 minutes. Drain and cool for 15 minutes.

Peel and core the apples and cut into 1/4-inch dice.

Purée the canned (or cooked) tomatillos with the remaining sauce ingredients except the apples in a food processor. Transfer to a bowl and stir in the apples.

Heat a heavy cast iron skillet or ridged grill pan. Lightly oil the surface of the pan, then sear the pork chops over a moderately high heat, turning over once, until well browned and cooked through, about 5 to 6 minutes on each side. Alternatively, you can grill the pork chops over medium heat until done, about 15 minutes total, depending on the thickness of the chop. Serve with the sauce spooned on top.

Much of my meal planning and dinner brainstorming is done at work while I slog through what feels like mountains of e-mail correspondence. An e-mail from Kristin is usually the highlight of this otherwise stressful task. I love receiving a friendly message from her linking to something tasty. It sure beats the other 99% of my e-mails, which are mostly sent from frantic clients and demanding partners. Acknowledging my recent obsession with quinoa, Kristin sent me this seasonal recipe. I was skeptical about using an entire bunch of raw kale as the main flavoring, but it was genius. The lemon and garlic brightened up the earthy kale and the olive oil and walnuts made the dish feel decadent both in taste and texture. This pretty dish was fantastic with grilled steaks but would also make a satisfying vegetarian main course.

Quinoa with Spring Vegetables and Walnut-Kale Pesto
adapted from Gluten-free Girl and the Chef

Serves 4

for the quinoa with spring vegetables:
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon diced shallots
1 1/2 cups (250 g) quinoa
2 teaspoons of salt
3 cups (720 ml) vegetable stock or water
1/2 cup (70 g) peas (defrosted if frozen, blanched if fresh)
1 bunch asparagus, woody bottoms removed and cut into 1/4-inch pieces
2 tablespoons canola oil
2 large shallots, sliced thin
4 basil leaves, thinly sliced (chiffonade), plus extra leaves for garnish

for the walnut-kale pesto:
1/2 cup (50 g) walnuts, chopped
1 clove garlic, peeled and finely chopped
1 large bunch kale, washed and chopped, stems removed
5 basil leaves, stems removed
1 cup (240 ml) extra virgin olive oil
salt and freshly ground black pepper
juice of 1/2 lemon
3 tablespoons Parmesan cheese

Set a saucepan over a medium-high heat. Pour in the oil and butter and cook until the butter melts and begins to foam. Add the shallots and cook, stirring frequently, for about 3 minutes, until they’re soft. Add the quinoa to the pan and toast it for about 2 to 3 minutes. Add the salt and stock and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook for about 15 minutes, until the liquid is absorbed. Remove from the heat and allow it to cool. (You can also cook the quinoa the day before and refrigerate it for up to 1 day.)

While the quinoa cooks, set a pot of salted water over high heat (the water should be as salty as the ocean). Have a bowl full of ice cubes waiting in the sink. Bring the salted water to a boil. Add the asparagus pieces. Cook for about 2 minutes, until they begin to rise to the surface. (You want these to still have some crunch.) Using a strainer, remove the asparagus from the boiling water and plunge the strainer into the ice bath. Allow the asparagus pieces to remain on ice for about 1 minute, until they cool. Put into a bowl with the peas and set aside.

To make the pesto, put the walnuts and garlic into a food processor. Pulse them into an almost paste. Add the kale and basil. Pulse until everything starts to get chopped up really fine. Slowly drizzle in the olive oil as the food processor is running. Season with salt and pepper to taste. Add the lemon juice and Parmesan and pulse the pesto until everything is combined. If the pesto feels thick, you can thin it out with a bit of water.

To finish the dish, set a large saute pan over high heat. Add the canola oil. When the oil runs around the pan easily, add the shallots. Cook, stirring, for about 3 minutes, until they’re soft. Add the basil leaves and cook for 1 minute, until they release their fragrance. Put all the vegetables into the saute pan and toss them around for 3 to 4 minutes, until they’re nice and toasty. Add the cooked quinoa. Toss it around until it is nice and hot, about 3 to 4 more minutes. Season with salt and pepper.

Smear some pesto on each plate. Scoop some of the quinoa and vegetables onto the pesto. Garnish with basil leaves, if desired, and serve immediately.

I know this dish doesn’t sound like much. In fact, on the night I had planned to make it, it suddenly sounded so boring and unappealing that I briefly debated ordering take-out instead and wondered what I’d been thinking when choosing to make this earlier in the week as part of my weekly meal planning. But I’m glad I resisted the fleeting urge to order pizza — it was surprisingly delicious, and we liked the leftovers the next day even better. This meal isn’t going to win any beauty contests either (the lack of photo today is no accident), but you’ll be so busy tucking in that you won’t care too much.

Chicken with Lentils
adapted from The New York Times, January 20, 2010

Serves 4 to 6

You could also serve this with a pan-fried salmon fillet instead of chicken (you can follow the instructions for cooking the salmon here).

1 tablespoon extra virgin olive oil
1/2 lb (225 g) bacon, diced
3 lb (1.4 kg) chicken thighs (about 6 to 8 thighs), patted dry
salt and freshly ground black pepper
1 onion, finely chopped
2 leeks, finely chopped
2 celery stalks, finely chopped
3 carrots, finely chopped
4 cloves garlic, sliced
2 teaspoons ground cumin
1/2 head radicchio, cored and finely chopped (don’t worry if you can’t find this, just leave it out)
2 tablespoons red wine vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
2 cups (400 g) green or Puy lentils
3 cups (720 ml) chicken stock, more if needed
crusty bread, to serve

Heat the oil in a large pot. Add the bacon and cook on a medium heat, until golden. Remove. Season the chicken with salt and pepper and add to the pot, skin side down. Sear until golden on a medium-high heat, working in two batches if necessary. Remove from the pan. Pour off all but 2 tablespoons of fat from the pan.

Add the onions, leeks, celery and carrots and cook on a medium heat for about 10 minutes, until soft and translucent. Add the garlic and cook for 1 minute, then stir in the cumin. Add the radicchio, if using, the vinegar and thyme and saute briefly. Add the lentils, stock and cooked bacon.

Return the chicken to pan, bring to a simmer and cover. Cook for 20 to 30 minutes, until the lentils are tender and most of the liquid has been absorbed, but not all. The lentils should be saucelike but not soupy. Add a little more stock if needed. Check the seasoning, adding more salt and pepper if needed, then serve with crusty bread.

I really wanted to name this post Two Dip Dinner, but I couldn’t risk setting a clever title precedent. Regardless, that’s the unofficial title in my house for this kid-friendly fare. A special thank you to our friend Leah for this menu inspiration. Kristin and I have been lucky to be friends with Leah for nearly 20 years. She’s been kind enough to share some of her favorite recipes with us so we can share them with you.

Tzatziki Chicken with Couscous and Hummus
adapted from Leah’s recipe

Serves 4

1 1/2 lb (680 g) boneless skinless chicken thighs or breasts (thighs preferred)
1 teaspoon white vinegar
1/2 teaspoon sugar
1 package plain whole wheat or regular couscous (about 6 oz/170 g)
2 to 3 cups (475 to 700 ml) chicken broth or water (check couscous package for exact amount)
2 to 4 scallions
2 tablespoons olive oil

for the tzatziki sauce:
2 small cucumbers, peeled and grated, divided
2 teaspoons coarse salt, divided
2 cups plain whole milk yogurt, divided
2 small garlic cloves, minced, divided
2 teaspoons fresh lemon juice, divided
1 teaspoon dried dill, divided

You’ll be making two separate preparations out of the tzatziki sauce ingredients: a marinade and a dipping sauce. For the marinade, put half of all the sauce ingredients into a food processor and pulse until blended and runny. Pour the marinade over the chicken in a Ziploc bag or lidded container. Seal the bag or cover and marinate the chicken for up to 24 hours.

For the dipping sauce, after grating the cucumber, put it into a paper towel and squeeze dry. Stir the grated cucumber into the remaining half of the tzatziki sauce ingredients in a small bowl. Do not put this part in a food processor. Stir in the vinegar and sugar. Refrigerate for 15 minutes before serving (though the longer it can sit in the fridge to let the flavors develop, the better).

After the chicken has marinated, preheat an outdoor grill or stove-top grill pan. Lightly grease the grill. Remove any excess marinade from the chicken and place the chicken pieces onto the hot grill. Discard the marinade. Cook the chicken for 8 to 12 minutes on each side, depending on the thickness; thighs will need more time than breasts.

While the chicken cooks, make the couscous according to package directions, using the amount of chicken broth or water recommended. Fluff the couscous after it cooks and fold in the scallions and olive oil.

Serve the chicken with with couscous, tzatziki sauce, and hummus.

***

Hummus

1 small garlic clove, minced
3 tablespoons fresh lemon juice
2 tablespoons water
1 x 14-oz (400-g) can chickpeas, drained and rinsed
3 tablespoons tahini
1 teaspoon salt
2 tablespoons olive oil

Put all the ingredients into a food processor and puree until smooth.

My newest working mom trick is double Sunday dinner. I find that if I can make Monday night’s dinner while cleaning up Sunday night’s dinner mess, the week goes much better. I’ve tried a few make-ahead meals with mixed results; curried pork stew is great, butternut squash lasagna, not so much. This vegan stew is one of my favorite make-ahead meals yet. You certainly won’t miss the meat. A word of warning, though: when peeling the butternut squash, throw the peels in your compost or garbage can. Do not attempt to put them down your garbage disposal. Do not attempt to put them down your mother-in-law’s garbage disposal. The cost of the plumber fixing the sink takes away from the enjoyment of the meal. Trust me on this one.

Coconut cream pie has been on my mind for a long time. When I found James Peterson’s version in his new book, Baking, I had no choice but to make it. The book, by the way, is a nice compilation of recipes and techniques ranging from bread to pastries to cakes. I’m not sure it’s the “baking education” promised on its cover, but I’ve been salivating over its pictures and recipes for weeks. Despite my several adaptations (shortcuts, really), my first coconut cream pie turned out much better than any version I’ve had from a bakery. I wish I had tried it sooner.

Quinoa with Moroccan Winter Squash and Carrot Stew
adapted from Bon Appétit, January 2006

Serves 6

for the stew:
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 cup (240 ml) water
1 x 14-oz (400-g) can diced tomatoes, drained
1 butternut squash, peeled and cut into 1-inch cubes
5 to 7 carrots, peeled and cut into 3/4-inch cubes

for the quinoa:
1 cup (170 g) quinoa
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium carrot, peeled and finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups (480 ml) water
1/2 cup (15 g) chopped fresh cilantro, divided

For stew: Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft, stirring often, about 5 minutes. Add the garlic and stir for 1 minute. Mix in the paprika and the next 7 ingredients. Add 1 cup (240 ml) water and the tomatoes. Bring to a boil. Add the squash and carrots. Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa: Rinse the quinoa and drain. Melt the butter with the oil in a large saucepan over medium heat. Add the onion and carrot. Cover and cook until the vegetables begin to brown, stirring often, about 10 minutes. Add the garlic, salt, and turmeric and sauté for 1 minute. Add the quinoa and stir 1 minute. Add 2 cups (480 ml) of water. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.

To serve, rewarm the stew and stir in half of the cilantro. Spoon the quinoa onto a platter, forming a well in the center. Spoon the stew into the well. Sprinkle with the remaining cilantro.

***

Coconut Cream Pie
adapted from Baking by James Peterson

Makes 1 pie

1 x 10-inch pie crust (homemade or Pillsbury refrigerated recommended)
2 cups (480 ml) unsweetened coconut milk (regular or light)
1 cup (240 ml) milk
1 teaspoon vanilla
2 eggs
2 egg yolks
1/2 cup (100 g) sugar plus 2 tablespoons
1/4 cup (25 g) plus 2 tablespoons cornstarch
1/2 cup (40 g) unsweetened dessicated coconut
2 cups (180 g) sweetened shredded coconut, divided
1 cup (240 ml) heavy cream

Use a 9– to 10-inch pie pan. Roll the dough into a round about two inches larger than the pie pan. Line the pie pan with the dough, fold under the excess dough and crimp the edges. Prebake the pie shell according to your recipes (or package instructions). I highly recommend lining the crust with aluminum foil and adding an inch or so of pie weights or dried beans during the first half of the baking time. This will keep the crust from shrinking, warping, and performing other unknown pastry tricks. Carefully remove the pie weights/beans and tinfoil during the last half of the baking time to allow the crust to fully cook.

Set the oven to 350°F (180°C). In a medium saucepan, bring the coconut milk and milk to a simmer with the vanilla. In a bowl, whisk together the eggs, egg yolks, 1/2 cup (100 g) of sugar, and the cornstarch until smooth. Slowly pour half of the milk into the egg mixture, stirring constantly. Pour the mixture back into the saucepan with the rest of the milk. Stir the mixture with a whisk over medium heat until it bubbles and thickens. Immediately remove it from the heat, stir until smooth and transfer to a bowl. Cover the bowl with plastic wrap and allow to cool to room temperature.

Fold the dessicated coconut and 1 cup (90 g) of the sweetened shredded coconut into the pudding and spread this mixture in the now cool pie shell. Chill for at least 1 hour.

While the pie chills, toast the remaining 1 cup (90 g) of shredded coconut in a heavy pan over medium heat, stirring occasionally until lightly browned. Pour the toasted coconut into a small bowl to cool.

Before serving, combine the heavy cream with the 2 tablespoons of sugar and beat it to stiff peaks. Spread the whipped cream over the pudding mixture, doming the cream in the center, and sprinkle the toasted coconut over it.

I’m not sure if it’s post-holiday letdown, the lack of sunlight, my crazy caseload at work, or my wakeful seven-month old, but whatever it is, I haven’t been too energized lately. After a couple of weeks cooking my favorite tried-and-true comfort foods (lasagna, enchiladas, chicken chili), I decided that a few new recipes might be the thing to pep me up again. And I was right! Tonight’s citrus-glazed tilapia tasted fresh and light and came together in about 10 minutes. I also loved the addition of tart cranberries and toasted almonds to the hearty bulgur pilaf. When other fruit is pithy, bland, or jet-lagged from a cross-continent trek to the local grocery store, a handful of dried fruit or a good spritz of orange juice can really get you through the dull winter months. And as for the peach cobbler, it’s good any month of the year, any day of the week, and any meal of the day. I can’t believe I haven’t posted it before now.

Citrus Tilapia
adapted from Epicurious

Serves 4

4 tablespoons all-purpose flour
salt and freshly ground black pepper
4 tilapia fillets (about 1 lb/450 g)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup (120 ml) freshly squeezed orange juice or high-quality store-bought orange juice
zest and juice of 1 lemon
1/2 teaspoon grated fresh ginger

On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.

In a large skillet over a medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 3 to 4 minutes per side, or until golden and just cooked through. Remove the fish and set aside.

Add the orange juice, 3 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add 1/2 teaspoon lemon zest and more lemon juice if desired. Return the fish to the skillet, coat with sauce, and cook for about 2 minutes, or until heated through.

***

Bulgur with Leeks, Cranberries, and Almonds
adapted from Bon Appétit, December 1995

Serves 6

3 tablespoons butter
1 tablespoon olive oil
1 large or 2 small leeks, chopped (white and pale green parts only)
2 1/2 cups (600 ml) chicken broth
1 1/2 cups (340 g) bulgur
1/2 cup (60 g) dried cranberries
1/2 cup (50 g) sliced almonds, toasted

Melt the butter with the olive oil in a heavy large saucepan over medium-high heat. Add the chopped leeks and saute until very tender, about 12 minutes. Add the chicken broth and bring to the boil. Stir in the bulgur and boil for 5 minutes. Add the dried cranberries. Remove from the heat, cover and let stand for 15 minutes. Fluff with a fork. Mix in the sliced almonds. Season to taste with salt and pepper.

***

Easy Peach Cobbler
adapted from Gourmet, August 2004

Serves 6

20 oz (560 g) frozen peaches
1 tablespoon fresh lemon juice
1 2/3 cups (340 g) sugar, divided
1 stick (110 g) unsalted butter
1 cup (120 g) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (240 ml) milk (not skimmed)
whipped cream or vanilla ice cream, to serve

Put the oven rack in the middle position and preheat the oven to 375°F (190°C).

Place the frozen peaches in a saucepan, covered, over a medium heat. Cook until they begin to defrost. Add the lemon juice and 2/3 cup (140 g) sugar. Simmer the peaches for about 10 more minutes, stirring frequently, until cooked through and syrupy but not falling apart.

While the peaches simmer, place the butter in a 13 x 9-inch baking dish or similar sized casserole dish. Place the dish in the oven to allow the butter to melt.

While the butter melts, whisk together the flour, baking powder, salt, and remaining 1 cup (200 g) of sugar in a large bowl. Whisk in the milk until just combined. Pour the batter over the now melted butter but DO NOT STIR. Spoon the peaches and about 1/2 cup (120 ml) of the peach cooking liquid over the batter but DO NOT STIR. Bake the cobbler until it’s bubbly and the top is golden brown, 40 to 45 minutes. Cool the cobbler in its pan on a rack until warm. Serve with whipped cream or vanilla ice cream.

I’m forgoing resolutions this year for a motto instead, one my German language teacher used to always say in school — work smarter, not harder. As a freelancer with deadlines always looming, two young children to look after and a house to constantly clean up after them, it’s become something of a necessity these days. One of the ways I’ve been trying to put this into practice is rethinking the kinds of meals I make during the week. I’m not averse to spending time cooking — far from it — but getting dinner on the table with a four-and-a-half-year-old and a 20-month-old who’s becoming more mischievous by the day is getting harder and harder lately. So now I’m looking through my cookbooks with an eye to what can be made quickly, easily and will make enough to have as leftovers the next night, freeing me up to spend more time with the children instead of at the stove. This chicken tagine is one such meal, the kind that’s even better on the second day. Life’s too short for resolutions I won’t keep, but work smarter, not harder are words you can live by.

Moroccan Chicken Tagine with Lemon and Mint Couscous
adapted from Rachel’s Favourite Food for Friends by Rachel Allen

Serves 4 to 6

Rachel Allen says that if you want to prepare this in advance (up to 24 hours), you could make the tomato sauce completely, let it cool (this is important) and toss the raw chicken pieces in it, then cover and put it all in the fridge. While it’s waiting for you, it will be marinating and even improving in flavor.

2 tablespoons coriander seeds (or 1 tablespoon ground coriander)
1 tablespoon cumin seeds (or 1 tablespoon ground cumin)
3 tablespoons olive oil
4 large chicken breasts
salt and freshly ground black pepper
2 onions, chopped
4 cloves garlic, chopped
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1 tablespoon tomato paste
3 x 14-oz (400-g) cans of chopped tomatoes
1 bunch fresh cilantro, chopped
lime or lemon wedges and Greek yogurt, to serve

Heat a dry skillet and add the coriander and cumin seeds to toast them just until fragrant, about a minute or so, taking care not to let them burn. Grind in a pestle and mortar and set aside.

Heat the olive oil in a large saucepan or pot, one that has a lid. Season the chicken breasts well with salt and pepper, then add them to the pan (in two batches if you have to) and brown them for a few minutes on each side. Remove from the pan and set aside.

In the same pan, add the onions, garlic, ginger, cinnamon and the ground coriander and cumin. Season with salt and pepper. Stir, then cook on a low heat with the lid on for about 10 minutes, until the onions are soft. Add the tomato paste and chopped tomatoes, then add the chicken breasts back to the pan, nestling them into the sauce so that they’re covered. Cook on a low heat with the lid on, stirring every so often, for about 30 minutes, until the chicken is cooked. Alternatively, if you want the chicken to become even more tender, cook for about 1 hour, until the chicken falls apart easily when you prod it with a fork (this is how I always make it).

To serve, add most of the chopped cilantro to the pot and stir. Spoon some couscous (see below) onto a plate and spoon the chicken and sauce on top, with a wedge of lemon or lime on the side and a dollop of Greek yogurt and a final sprinkle of cilantro.

***

Couscous with Lemon and Mint

Serves 2 to 3

1 cup (170 g) couscous
4 tablespoons olive oil
juice of 1 lemon
1 cup (240 ml) boiling chicken stock or water
salt and freshly ground black pepper
3 tablespoons chopped fresh mint, cilantro or parsley

Place the couscous in a bowl, add the olive oil and lemon juice and mix well to coat the grains. Pour in the boiling stock or water and season with salt and pepper. Cover and allow to sit in a warm place until all the liquid has been absorbed, about 5 to 10 minutes. Stir in the chopped herbs just before serving.

Every year, my New Year’s resolutions are the same — be nicer and be healthier. This quick and easy menu won’t help with the “nicer” goal but sure helps with the “healthier” bit. We especially loved this dinner after a month of calorie-heavy holiday and birthday meals. Reuben’s recent discovery of the quinoa-filled menu at Protein Bar in the Chicago Loop was the inspiration for his chili and quinoa creation. For anyone else looking to lose weight or eat healthier this year, quinoa is a great dinner choice. It’s high protein, high fiber, and satisfying enough that you don’t miss the mashed potatoes or pasta that might otherwise be on your plate.

Even tonight’s dessert isn’t too decadent. Though drenched in caramel, the popcorn is relatively low in fat (only 3 tablespoons of butter!). The kicky cayenne has also been shown to increase metabolism. And, of course, it’s tasty, as in hide-it-or-I’ll-eat-the-whole-batch tasty.

Vegetarian Chili on Quinoa

2 teaspoons olive oil
1 onion, diced
1 teaspoon each of cumin, dried oregano, salt
2 stalks celery, diced
1 bell pepper, diced
4 cloves garlic, minced
1 jalapeno, minced (optional)
1 x 4-oz (110-g) can diced green chilies
1 x 14-oz (400-g) can black beans, drained and rinsed
1 x 14-oz (400-g) can kidney beans, drained and rinsed
1 x 28-oz (2 x 400-g) can crushed tomatoes
1 tablespoon chili powder
1 cup (170 g) quinoa, rinsed and drained
1 1/2 cups (360 ml) water
2 cups (300 g) corn kernels, defrosted if frozen
garnishes: sour cream or plain yogurt, minced jalapeno, minced green onion, shredded cheddar cheese

In a Dutch oven or other large saucepan, heat the olive oil over a medium heat. Add the onion and saute for 2 minutes. Add the spices, salt, celery, bell pepper, garlic, and jalapeno and cook until the garlic becomes fragrant, about 2 minutes. Add the green chilies, beans, tomatoes and chili powder and simmer for at least 15 minutes.

Meanwhile, in a medium saucepan with a lid, combine the quinoa with the water. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes, until the quinoa is tender and the water is absorbed. Fluff the cooked quinoa with a fork and set aside (covered) until the chili is ready.

About 5 minutes before serving, mix the corn into the chili mixture. Continue cooking until the corn is heated through, about 5 minutes.

For each serving, spoon the chili over the cooked quinoa and garnish to taste with sour cream or plain yogurt, minced jalapeno, minced green onion, and cheddar cheese.

***

Spicy Caramel Popcorn
from Smitten Kitchen

Makes 4 quarts

nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup (100 g) popcorn kernels
2 cups (250 g) salted peanuts (optional)
1 1/2 teaspoons baking soda
1/4 teaspoon cayenne pepper
3 cups (600 g) sugar
3 tablespoons unsalted butter
1 tablespoon kosher or coarse sea salt

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over a medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

In a small bowl, whisk together the baking soda and cayenne pepper.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup (120 ml) water. Cook over a high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t worry if it doesn’t all come out of the pot, you’ll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.

The first Thanksgiving I spent in Ireland, in 1999, I was very blasé about it beforehand; I still remember that I’d planned to make enchiladas that night. But at the last minute, I got a little weepy and ran out to the grocery store to see what I could find that might be more fitting, and bought some turkey escalopes and a jar of Ballymaloe cranberry sauce instead. My last Stateside Thankgsiving was in 1998, and although we’ve always cooked a traditional dinner every year, celebrating with anywhere from two to twelve friends and once even family, when my dad and stepmom came over for a visit, it’s just not the same.

So as long as I’m feeling homesick, today’s as good a day as any to talk about Italian sausages, one of the foods I still miss. There were plenty of foods I missed and craved when I first moved. I used to ask anyone who came to visit to bring me a bag of bagels, not even caring that they’d be stale by the time I got them, and Matt always requested an economy-size jar of Skippy peanut butter. Once or twice I’ve brought cans of Libby’s pumpkin puree back in my suitcase so that I could make pumpkin pie. I gradually stopped hankering after most of the foods I missed, but I’ll never stop wishing for a ready supply of Italian sausages. When we visited my mom in Florida earlier this year, she asked if there was anything in particular we wanted for dinner, and the only thing I requested was Italian sausages and peppers, one of her signature dishes. If I wasn’t feeling homesick already, just thinking of that dinner would do it. It’s one of the dishes that will always taste like home to me.

Happy Thanksgiving to all our readers, wherever you may be!

Home-made Italian sausages with Goat’s Cheese Polenta
adapted from A Kitchen Year by Paula McIntyre

Serves 4

for the sausage patties:
1 medium onion, peeled and finely chopped
2 cloves garlic, crushed
1 teaspoon fennel seeds, ground
1/2 cup (120 ml) red wine
1 3/4 lb (800 g) pork mince
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh red chili
1 teaspoon smoked sweet paprika
1 teaspoon salt

for the sauce:
2 tablespoons olive oil
2 medium onions, peeled and finely sliced
2 cloves garlic, crushed
1/2 cup (120 ml) red wine
1 x 14-oz (400-g) can chopped tomatoes
3/4 cup (180 ml) chicken stock
salt and freshly ground black pepper
a handful fresh chopped flat-leaf parsley

for the goat’s cheese polenta:
1 1/2 pints (700 ml) chicken or vegetable stock
1/2 lb (225 g) polenta
1/2 cup (50 g) grated Parmesan cheese
3 oz (90 g) goat’s cheese
handful fresh chopped flat-leaf parsley leaves
salt and freshly ground black pepper

To make the sausage patties, place the onion, garlic, fennel seeds and red wine in a saucepan and boil until only 1 tablespoon of liquid remains. Cool. Mix this with the pork and the remaining ingredients. Form into walnut-sized balls and press down to flatten.

To make the sauce, heat the oil in the pan over a high heat and add the sausage patties. Cook until sealed and golden on both sides, about 2 minutes. Remove from the heat and set aside. Lower the heat and add the onions and garlic, cooking until they’re golden, about 10 minutes. Add the wine and bring to the boil. After 2 minutes, add the tomatoes and stock. Cover the pan with a lid and simmer for 30 minutes. Check the seasoning and add the parsley.

To make the polenta, bring the stock to the boil. Slowly add the polenta in a steady stream into the stock, whisking all the time. When all the polenta is incorporated, lower the heat to s gentle simmer. Cook, stirring frequently, until the polenta comes away from the side of the pan. This will take 40 minutes for traditional polenta and about 5 minutes for the instant variety. Add the Parmesan and mix well. Crumble the goat’s cheese and fold into the polenta with the parsley. Season to taste.

To serve, divide the polenta between the individual serving bowls, place sausage patties on top and spoon over the sauce.