30-minute meals, Cakes, Italian food, Poultry, Slow cooker

Grilled Chicken with Gremolata, Slow Cooker Baked Potatoes, and Key Lime Coconut Cake

Sometimes I’ll try a new recipe and find myself shocked that it isn’t already part of my regular recipe rotation. You know the ones — quick, easy, cheap. This is one of those recipes. In the time it takes to preheat your grill, you can make a fabulously fresh-tasting paste of fresh herbs, lemon, and garlic to top the chicken. Serve the chicken with already cooked slow cooker baked potatoes (another I‑can’t-believe-how-easy-this-is preparation) and fresh steamed vegetables for a light but memorable dinner. If you have an extra half hour, you can whip up the equally quick, equally fabulous coconut cake. I knew it was a successful dessert when I noticed my usually sugar-avoiding mother-in-law sneaking slivers of it before dinner the following night.

Grilled Chicken with Gremolata
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 4

1/4 cup (10 g) finely chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon zest
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped garlic
1 tablespoon olive oil
2 lb (900 g) skin-on, cut-up chicken (breasts, thighs, and/or legs)
salt and freshly ground black pepper

In a small bowl, combine the parsley, extra virgin olive oil, lemon zest, oregano, thyme, and garlic. Set the gremolata aside.

Preheat a charcoal or gas grill for medium heat. Rub the olive oil over both sides of the chicken. Season the chicken to taste with salt and pepper. Grill the chicken over medium heat until it’s just cooked through (10 to 15 minutes for breasts, 15 to 20 minutes for legs/thighs). Transfer the chicken to a platter. Immediately spoon the gremolata over the chicken and serve.

***

Slow Cooker Baked Potatoes

baking potatoes (as many as your slow cooker can hold)
aluminum foil

Wash the potatoes and prick them with a fork in a few places. Wrap each potato with aluminum foil. Place the wrapped potatoes in your slow cooker. Cover the slow cooker and cook the potatoes on low for 8 to 10 hours.

I gussied these up in the picture above by dicing the cooked potatoes, leaving the skins on, then topping them with melted butter, salt, pepper, and freshly chopped chives.

***

Key Lime Coconut Cake
adapted from Gourmet, March 2008

Serves 8

1 cup (90 g) sweetened flaked coconut
1/2 cup (110 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
1 tablespoon grated Key lime zest
2 extra-large eggs
1 3/4 cups (210 g) self-rising flour
3/4 cup (180 ml) whole milk
1/4 cup (60 ml) plus 1 tablespoon fresh Key lime juice, divided
1 1/4 cup (150 g) confectioner’s (icing) sugar
1 tablespoon rum (optional)

Preheat the oven to 350°F (180°C) with the rack in the middle. Generously butter a springform cake pan and line the bottom with a round of parchment paper.

Toast the coconut in a small baking pan in the oven, stirring once or twice, for 8 to 12 minutes, until it’s golden. Cool. Leave the oven on.

Beat together the butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in the eggs 1 at a time. Stir together the flour and 1/2 cup coconut (reserve the remainder for the topping). Stir together the milk and 2 tablespoons lime juice. At low speed, mix the flour and milk mixtures into the egg mixture alternately in batches, beginning and ending with flour.

Spoon the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until golden and a wooden pick inserted into the center comes out clean. Cool the cake to warm, then turn out of the pan and remove the parchment paper.

Whisk together the confectioners sugar, the remaining 3 tablespoons lime juice, and rum (if using) and pour over the cake. Sprinkle with the remaining coconut.

Potatoes, Seafood

Cajun Mackerel with Sweet Potato Wedges and Smoky Kale

The only downside of having so many cookbooks is that some of them inevitably wind up gathering dust as you add shiny new ones to your collection. When I pulled my long-neglected copy of The Eden Cookbook off the shelf a few weeks ago to make the tandoori chicken with Bombay potatoes, I came across this recipe (or should I say rediscovered it?) while flipping through it again. My kids still love mackerel as much as ever, and my little boy liked this version so much that he was practically shoving fistfuls of it in his mouth and had eaten all of it before I’d even finished plating up my own dinner. It’s just a pity I let this recipe sit undiscovered on the shelf for so long.

Cajun Mackerel with Lime Mayo
adapted from The Eden Cookbook by Eleanor Walsh and Michael Durkin

Serves 4

for the Cajun mackerel:
1 tablespoon Cajun seasoning
3/4 cup (90 g) flour
4 mackerel fillets, deboned and butterflied, skin left on
1 tablespoon olive oil
1 tablespoon butter
lime wedges, to serve

for the lime mayo:
1 cup (240 ml) good-quality mayonnaise
zest and juice of 1 lime (or more to taste)
salt and freshly ground black pepper

To make the lime mayo, whisk together the mayonnaise, lime zest and juice. Add seasoning to taste and set aside.

To cook the mackerel, mix the Cajun seasoning with the flour in a shallow bowl. Toss the mackerel fillets in the flour, making sure they are evenly covered. Shake off any excess flour. Heat a frying pan and add the oil. Place the mackerel fillets in the oil, flesh side down (you might need to cook the mackerel in batches; don’t crowd the pan). Cook for 2 minutes and carefully turn over. Add the butter to the pan. Cook the fish for a further 2 minutes and remove from the pan. Serve the mackerel on warm plates with lime wedges and a dollop of the lime mayo.

***

Sweet Potato Wedges
adapted from Every Day by Bill Granger

Serves 4

2 lb (900 g) sweet potatoes, skin left on and cut into wedges
2 tablespoons olive oil
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper (optional)
salt and freshly ground black pepper
lime wedges, to serve

Preheat the oven to 450°F (230°C).

Toss the sweet potato batons with the olive oil, paprika, cayenne and salt and pepper. Scatter them in a single layer on a large baking sheet and bake for 30 minutes, stirring occasionally, until the wedges are golden brown. Serve with lime wedges.

***

Smoky Quick-cooked Kale
adapted from The New York Times, April 13, 2010

Serves 4

1 1/4 lb (570 g) kale (about 1 bunch)
2 tablespoons olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon smoked paprika
1 tablespoon lime juice
salt and freshly ground black pepper

Remove the tough stems and center ribs from the kale. Stack half the leaves and roll into a cigar shape (like you would for doing a chiffonade), then cut crosswise into very thin strips. Repeat with the remaining leaves.

Heat the oil in a large skillet over a medium-high heat until hot, then add the shallot and cook, stirring occasionally, for about 2 minutes, until slightly softened. Add the garlic and smoked paprika and cook, stirring frequently, for about 1 minute, until the garlic is softened. Add the kale and cook, tossing very frequently, for about 5 minutes, until tender and bright green. Stir in the lime juice and add seasoning to taste.

30-minute meals, Entertaining, French food, Potatoes, Seafood

Easy Sole Meunière with Parmesan Roasted Asparagus and Herbed New Potatoes

Sole meunière had its five minutes of fame last year when the movie Julie and Julia was released, which renewed interest in Julia Child. The story did the rounds of how it was Julia’s first (and ultimately life-changing) meal in France, which she described as “a morsel of perfection.” Who am I to disagree? It’s simple and delicious, a true classic.

This is an all-Ina menu from three different cookbooks, and everything comes together to make an elegant and easy springtime dinner that’s ready in half an hour. In the “Easy French” episode of her TV show, Ina Garten suggests serving the sole with a French apple tart, which would elevate this menu into something nice enough for company.

Note that this sole recipe serves 2 while the asparagus and potatoes serve 6, so adjust the recipes according to how many people you’re serving. You could also try green beans dressed with lemon and olive oil or lemon roast potatoes instead of the roasted asparagus and herbed new potatoes.

Easy Sole Meunière
adapted from Barefoot Contessa Back to Basics by Ina Garten

Serves 2

When I make this recipe, I add a little olive oil along with the butter to stop it from burning.

1/2 cup (60 g) all-purpose flour
salt and freshly ground black pepper
4 x 4 oz (110 g) fresh sole fillets
6 tablespoons (90 g) unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Preheat the oven to 200°F (100ºC). Have 2 heat-proof dinner plates ready.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons (45 g) of butter in a large (12-inch) saute pan over medium heat until it starts to brown (add a little olive oil as well if you’re worried about the butter burning). Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

***

Parmesan Roasted Asparagus
adapted from Barefoot Contessa Family Style by Ina Garten

Serves 6

2 1/2 lb (1.1 kg) fresh asparagus (about 30 large spears)
2 tablespoons good-quality olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (50 g) freshly grated Parmesan
2 lemons cut into wedges, for serving

Preheat the oven to 400°F (200°C).

Snap off the woody ends of the asparagus stalks and discard. Lay the stalks in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for 1 minute more. Serve with lemon wedges.

***

Herbed New Potatoes
adapted from Barefoot in Paris by Ina Garten

Serves 6

4 tablespoons (60 g) unsalted butter
2 1/2 lb (1.1 kg) baby or new potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt and pepper and toss well. Cover the pot tightly and cook over a low heat for 15 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs and serve hot.

Poultry, Rice, Soups and stews

Country Captain with Cauliflower and Peas

Last month I crammed in as much Food Network as my schedule could handle. It was my last month with cable and I was afraid of missing something important (like Jersey Shore?). We ordered cable to keep me company during my maternity leave last summer, but after Anabelle turned 9 months old and we realized we watched it only about half an hour a day, we canceled it. One of the last shows I watched was Throw Down, a Bobby Flay vehicle that is amusing mostly for its ability to knock the usually cocky Mr. Flay down a notch or two. The episode featured Mr. Flay battling the Lee brothers in a competition to see who could make the best Country Captain. Even though the show was pretty predictable (Mr. Flay usually loses), I couldn’t turn it off. I had to learn more about the silly-sounding dish.

Turns out that the dish’s anthropology is as interesting as its name. It is Indian in flavor, originated in Philadelphia in the 1800s, and is most commonly eaten in the southern United States. Some believe that a British sea captain working in the spice trade introduced it to America via the port of Savannah, Georgia. Weeks later when I saw a Country Captain recipe highlighted as Recipe of the Day on Epicurious, I had to try it out. The list of ingredients is almost as odd as its name. But never judge a recipe by its title (or ingredients list) — the dish was delicious.

Country Captain with Cauliflower and Peas
adapted from Bon Appétit, March 2010

Serves 6

1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 whole cloves
1/4 teaspoon cardamom seeds
1 1/2‑inch piece of cinnamon stick
1/2 teaspoon turmeric
1/4 teaspoon (or less) cayenne pepper
5 tablespoons peanut oil or vegetable oil, divided
1 small head of cauliflower, trimmed and cut into 1‑inch florets
coarse kosher salt
2 lb (900 g) skinless, boneless chicken thighs, trimmed and cut into 1- to 2‑inch pieces
1 bunch green onions, dark green and white parts chopped separately
1 tablespoon peeled and finely grated fresh ginger
2 garlic cloves, minced
1 1/2 cups (360 ml) chicken broth
1 2/3 cups (400 ml) crushed tomatoes with added puree
1/3 cup (50 g) dried cherries, finely chopped
1 tablespoon smooth peanut butter
10 oz (280 g) frozen petite peas (do not thaw)
1/3 cup (20 g) coconut shavings, lightly toasted (optional)
cooked rice, for serving

Place the coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in a small, dry skillet. Stir the spices over a medium heat for 5 to 6 minutes, until fragrant and slightly darker in color. Remove the spices from the heat and allow to cool. Finely grind the spices in spice mill or in a mortar and pestle. Transfer to a small bowl and add the turmeric and cayenne.

Heat 3 tablespoons of the oil in a heavy, large, deep pot over medium-high heat. Add the cauliflower florets. Sprinkle with coarse kosher salt and saute for 6 to 7 minutes, until beginning to soften and brown in spots. Transfer to a medium bowl.

Add the remaining 2 tablespoons of oil and half the chicken to the same pot. Sprinkle with coarse kosher salt and saute for about 6 minutes, until the chicken is light brown on all sides. Transfer the chicken to a large bowl. Repeat with the remaining chicken.

Add the white parts of the green onions, the finely grated ginger, and minced garlic to the same pot. Reduce the heat to medium and saute for about 1 minute, until fragrant. Add the ground spice mixture and stir for 15 seconds. Stir in the chicken broth and bring to a boil, scraping up any browned bits. Add the crushed tomatoes, reduce the heat to medium-low, cover, and simmer for 15 minutes. Stir in the dried cherries and peanut butter. Return the chicken and any accumulated juices to the pot. Cover and simmer for 10 minutes. Add the sauteed cauliflower to the pot. Cover and simmer for about 10 minutes longer, until the chicken is cooked through and the cauliflower is tender, adding more chicken broth if the mixture is dry. Season with coarse salt and freshly ground black pepper.

DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.

Add the frozen peas to the stew and simmer for about 5 minutes, until heated through. Ladle the stew over rice. Sprinkle each serving with the green onion tops and toasted coconut shavings (if using).

30-minute meals, Asian food, Salads, Seafood

Caramel Salmon with Cucumber and Snow Pea Salad

Is there anyone more stereotypically Australian than Bill Granger? He’s blond, buff, lives by the beach in Sydney and knows his way around a barbecue. He also isn’t afraid of loud shirts and white pants and throws in an occasional wink to the camera. He’s my new favorite TV chef and this is my new favorite salmon. It’s the kind of recipe that’s so good I won’t want to make salmon any other way from now on. Try it and you’ll see why. (And head’s up for all you cookbook addicts — Bill Granger’s most recent book, Every Day, is on sale online at the Book Depository for €10.32 (about $13.50), with free worldwide shipping. Just don’t tell my husband, who bought it for me as a surprise last week and paid twice as much.)

Caramel Salmon
adapted from Every Day by Bill Granger

Serves 4

This is Bill Granger’s take on a traditional Vietnamese caramel dish.

1 tablespoon vegetable oil
2 lb (900 g) salmon, deboned and cut into large cubes
1 red onion, sliced
3 cloves garlic, sliced
3 tablespoons dark soy sauce
1/2 cup (100 g) brown sugar
3 tablespoons fish sauce (nam pla)
freshly ground black pepper
1 tablespoon lime juice
steamed rice, to serve
a handful of fresh cilantro, chopped, to serve
3 or 4 scallions, chopped, to serve
1 red chili, deseeded and finely chopped, to serve
lime wedges, to serve

Heat the oil in a large frying pan over a high heat. Add the salmon in 2 batches and cook each batch for a couple of minutes until lightly browned. Turn over and cook the other side for 1 minute, then remove from the pan.

Reduce the heat to medium and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce. Return the salmon to the pan and cook for 1 minute, or until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice. Serve on top of steamed rice with a little sauce drizzled over. Sprinkle over some chopped cilantro, scallions and red chili and place lime wedges on the side.

***

Cucumber and Snow Pea Salad
adapted from Every Day by Bill Granger

Serves 4

If you like this salad, you might also like to try Bill Granger’s sugar snap and bok choy salad, which is very similar to this one.

1 cucumber, thickly sliced
5 oz (140 g) snow peas (mangetout), trimmed, blanched and halved diagonally
2 teaspoons lime juice
pinch of sugar
1 tablespoon olive oil

Put the cucumber and snow peas in a large bowl. Whisk together the lime juice, sugar and oil until the sugar dissolves (or shake to combine in a screw-top jar). Pour over the cucumber and snow peas and toss well. Serve immediately.

Cakes, Fruit, Italian food, Rice, Vegetarian main dishes

Lemon and Pea Risotto with Parmesan Roasted Asparagus and Lemon Buttermilk Rhubarb Bundt Cake

To say my two-year-old son is a light eater is a bit of an understatement — he’s been known to go an entire weekend eating little more than a banana — but the night I made this risotto, he sat at the dinner table and practically chanted “more, more, more” in between mouthfuls and had a second helping.

As for the cake, I’d be hard pressed to think of a more perfect spring dessert than this. Light and lemony, it was still moist after three days — which is more than I can say for the overpriced “gourmet” cupcakes I bought in Dublin last week, which were so dry my children took only one bite and left the rest on the plate. My little boy might be a light eater, but he’s certainly a discerning one.

Lemon and Pea Risotto with Parmesan Roasted Asparagus
adapted from Nigella Bites by Nigella Lawson and Barefoot Contessa Family Style by Ina Garten

Serves 4

I love this lemon risotto on its own or as a springboard for adding in any number of other ingredients. Seafood is an obvious choice, and something like this roast fish wrapped in pancetta would be fantastic served alongside the risotto. I also like to serve it with grilled lemon chicken, or even leftovers from a slow roast chicken with vermouth.

These are the same flavors as in the gnocchi with peas, pancetta and lemon ricotta, so this is like a variation on that theme. If you wanted to make a little extra effort with the asparagus and aren’t concerned about the meal being vegetarian, you could omit the final sprinkle of Parmesan and wrap each stalk in a bit of Parma ham instead at the start, or perhaps simply crumble some cooked bacon or pancetta over the top of the dish for some extra flavor.

for the lemon and pea risotto:
4 tablespoons (60 g) unsalted butter
2 shallots or 1 small onion, finely chopped
1 rib celery, finely chopped
1 1/2 cups (300 g) risotto rice
1 cup (240 ml) white wine or extra-dry vermouth
approximately 1 quart (1 liter) vegetable stock
1 cup (140 g) fresh or frozen peas
zest and juice of 1/2 lemon
4 tablespoons grated Parmesan, plus extra for garnish
salt and freshly ground black pepper

for the Parmesan roasted asparagus:
1 bunch fresh asparagus
1 tablespoon good olive oil
salt and freshly ground black pepper
1/2 cup (50 g) freshly grated Parmesan

Preheat the oven to 400°F (200°C).

Heat the butter, shallots and celery in a wide, deep saucepan and cook to soften, about 5 minutes. Mix in the rice, stirring to give it a good coating of the butter. Allow it to cook for 1 or 2 minutes, until the grains of rice start to turn translucent. Add the white wine or vermouth and let it bubble away for a few minutes. Meanwhile, heat the stock in another saucepan and keep it at simmering point.

Once all the wine or vermouth has been absorbed into the rice, pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all the stock; equally, you may need to add a bit more hot water. Don’t rush this process — allow the rice to fully absorb each ladleful of stock before adding the next one.

Meanwhile, once you’ve got the risotto going, snap off the woody ends of each asparagus stalk and discard. Lay the asparagus stalks in a single layer on a sheet pan and drizzle with olive oil, then sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for 1 minute more, until the cheese has melted. Set aside and keep warm while you finish the risotto.

When you’ve added almost all the stock, test the rice — the risotto is ready when the rice is tender but still has a little bite. When the risotto is done, mix in the peas, lemon zest and juice and the grated Parmesan. Cook for a few more minutes, until the peas have thawed and are warmed through. Divide between 4 serving bowls or plates and top with the roasted asparagus stalks. Serve with more grated Parmesan if you wish, add seasoning to taste and serve immediately.

***

Lemon Buttermilk Rhubarb Bundt Cake
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Serves 10 to 12

Ina Garten recommends having all your baking ingredients at room temperature, so I’ve modified the recipe slightly to add that instruction here. You really do need to have the butter softened, but if you forget to take the buttermilk and eggs out of the fridge beforehand, don’t worry about it.

for the cake: 
2 1/2 cups (300 g) plus 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1 cup (225 g) unsalted butter, at room temperature
1 3/4 cups (350 g) sugar
zest of 1 lemon
3 eggs, at room temperature
1/2 teaspoon lemon extract (optional)
3/4 cup (180 ml) buttermilk, at room temperature
1 lb (450 g) rhubarb, trimmed and sliced very thin

for the lemon glaze: 
2 cups (240 g) sifted confectioners’ sugar (icing sugar), plus more if needed
juice of 1 lemon
1 tablespoon (15 g) unsalted butter, at room temperature

Preheat the oven to 350°F (180°C) and grease a 10-cup Bundt pan.

To make the cake, sift together the 2 1/2 cups (300 g) flour, baking powder and salt. Set aside. In a mixing bowl and using a hand-held mixer or a stand mixer with the paddle attachment, cream together the butter, sugar and lemon zest at medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition. Stir in the lemon extract, if using. Stir in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture and scraping down the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour. Fold half the rhubarb into the batter and pour batter into the prepared pan. Sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and bake for an additional 30 minutes, or until the top of cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing from the pan.

Meanwhile, to make the lemon glaze, whisk together the confectioners’ sugar, lemon juice and butter. The mixture should be thick. If it isn’t, add an additional 1 or 2 tablespoons confectioners’ sugar. Drizzle the glaze over the cake as soon as you remove the cake from the pan.

Covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3 to 4 days.


Grains and pulses, Vegetarian main dishes

Quinoa with Spring Vegetables and Walnut-Kale Pesto

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.

Beef, Casseroles, Greek food, Potatoes

Hearty Moussaka with Low-fat White Sauce

Every time I eat Greek food I think about Kristin’s mom and stepdad taking us to Chicago to eat at Greek Islands. As a sixteen-year-old, any trip to the big city was amazing, but my first trip to Chicago’s Greektown was especially memorable. Friday night traffic was terrible (and a little exciting), the restaurant was packed, the menu was filled with dishes I had never heard of, much less eaten, and we started the meal with flaming cheese. How could that not leave an impression?

After moving to Chicago after college, I ate in Greektown frequently, usually with a big group of friends. Greek food is perfect for groups. Everyone can find a dish they like, yet few people cook Greek food at home. I’ve been experimenting over the past couple years with some of my Greek restaurant favorites. This recipe was my first try at moussaka. Although I managed to forget to add the cinnamon to the sauce, it still turned out great. I paired it with fresh green beans, but a tossed salad with feta and olives would have been even better. After this success, I may even be up for setting a plate of saganaki aflame. Opa!

Hearty Moussaka with Low-fat White Sauce
adapted from Bon Appétit, February 1998

Serves 8

olive oil spray (or olive oil)
1 or 2 eggplants (1 1/2 lb/680 g total), peeled, cut in half lengthwise, then crosswise into 1/2‑inch slices
1 1/2 lb (680 g) zucchini, trimmed and cut into 1/4‑inch-thick rounds
1 lb (450 g) red-skinned potatoes, cut into 1/4‑inch-thick rounds
1 teaspoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 teaspoons dried oregano
1 lb (450 g) lean ground beef (sirloin or ground round)
1 x 28 oz (800 g) can whole tomatoes in juice
3 tablespoons tomato paste
1/4 cup (25 g) plain dry white breadcrumbs
1/4 teaspoon ground cinnamon
3 cups (700 ml) low-fat white sauce (see below)
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 425°F (220°C). Spray 2 large baking sheets with olive oil spray or brush with olive oil. Arrange the eggplant slices and half of the zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange the potato rounds and remaining zucchini, overlapping slightly, on the second baking sheet. Spray the vegetables generously with olive oil spray or brush with olive oil. Sprinkle the vegetables with salt and pepper. Bake the vegetables until tender and beginning to brown, about 40 minutes. Remove from the oven and cool. Reduce the oven temperature to 375°F (190°C).

Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the onion and garlic and saute until the onion for about 7 minutes, until tender, adding 1 to 2 tablespoons of water if the mixture seems dry. Stir in the oregano. Add the beef and saute until brown, breaking it up with back of spoon. Add the tomatoes with their juices and the tomato paste, breaking up tomatoes with the back of the spoon. Simmer for about 15 minutes, until the mixture thickens slightly. Season to taste with salt and pepper. Remove from the heat and mix in the cinnamon.

Spray or brush a 13 x 9 x 2‑inch glass baking dish with olive oil spray. Sprinkle the breadcrumbs over the bottom of the dish. Arrange the potatoes in the prepared dish. Spoon half of the beef mixture over. Arrange the eggplant slices over. Spoon the remaining beef mixture over. Top with all of the zucchini, overlapping slightly if necessary.

Pour warm low-fat white sauce over the moussaka. Sprinkle 2 tablespoons of cheese on top. Bake until the top is golden brown, about 55 minutes. Let stand for 15 minutes. Cut into squares and serve.

Low-fat White Sauce

Makes 3 cups (720 ml)

6 tablespoons all purpose flour
3 cups (720 ml) low-fat milk
1/4 teaspoon ground nutmeg
1/3 cup (30 g) grated Parmesan cheese
1 large egg, beaten
1 teaspoon butter
salt and freshly ground black pepper

Whisk the flour in a heavy medium saucepan to remove any lumps. Gradually add 1 cup (240 ml) of milk, whisking until smooth. Add the remaining 2 cups (480 ml) of milk and nutmeg. Whisk over a medium heat for about 10 minutes, until the mixture thickens and boils. Remove from the heat. Whisk in the Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

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