Roasted Chicken

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Roasted Vegetables and Barley Salad

Jan 162013

Roasted Vegetables and Barley Salad

Barley is something I recently, have started cooking a lot with. It is a healthy alternative to add a carb to your meal. Since it was a trainer coming over for dinner, who pre-holidays put me on a no potato carb free diet, I couldn’t make potatoes to go with the roasted fish as I would have liked. But sometimes having limitations actually provides for more creativity! This salad is loaded with different flavors and lots of color. So as my Nanna would say “If it is colorful then it is healthy.” I made it one day in advance and added the cheese before serving.

Roasted Veggies

1 small Eggplant cut into 1/2 inch pieces

2 Medium sized Carrots cut in half lengthwise and then in 1/2 inch pieces

1 Zucchini quartered lengthwise and then into 1/2 inch pieces

1 1/2 Cup of Broccoli Florets

1/4 Cup of Olive, Salt and Pepper

Barley

2 Tablespoons of Olive Oil

1 Cup of Chopped Scallions

1 1/2 Teaspoons of Ground Cumin

1/2 Teaspoon of Ground Coriander

1/4 Teaspoons of Cayenne Pepper

1 1/4 Cup of Barley

1 3/4 Cup of Chicken Broth

Dressing

3 Garlic cloves chopped finely

2 1/2 Tablespoons of fresh Lemon Juice

3 Tablespoons of Olive Oil

1/2 Teaspoon of Sugar

Fresh Ingredients

1 Cup of mini plum tomatoes, quartered

1/2 Cup of thinly sliced Red Onion

1/2 Cup of Flat leaf Parsley Chopped

1/4 Cup of Fresh Mint Chopped

3/4 Cup of 1/2 inch cubes of Fresh Mozzarella

Preheat the over 425 degrees.

Place the Eggplant, Zucchini, Broccoli and Carrots on a baking sheets, toss with Olive Oil then Salt and Pepper. Roast of 10 minutes and remove and toss veggies followed by another 10 minutes of roasting. Let cool and place in large salad bowl/ desired serving dish.

In a Sauce pan heat olive oil with scallions and spices- Cayenne, Coriander, and Cumin. Saute for 3-4 minutes and add Barley. Cook for 2 minutes mixing well and add the chicken broth. Cook for 20 minutes until all the liquid is absorbed and remove from heat. Add Barley to the serving dish with the roasted Veggies.

Once cooled add the fresh ingredients.

In a small bowl mix together all of the dressing ingredients and mix together till combined. Toss over the salad.

Serve at room temperature.

Pumpkin Soup with Cilantro/Coriander

London, Soups 1 Comment »

Jan 142013

This past weekend we were having a couple over for dinner, and the meal had to be heavy on the vegetable and fruit side, as the guest is a Personal Trainer. The first course was Pumpkin Soup and the rest of the dinner will be coming later this week. This Pumpkin Soup, I was inspired to make after a weekend in Paris. It most definitely will become apart of my soup repertoire, such a perfect mixture of different flavors and crunch.

Pumpkin Soup with Cilantro

1 Can of Pumpkin Puree

1 Yellow Onion Medium in Size Chopped

2 Small Shallots Chopped

4 Cloves of Garlic Chopped

2 Celery Stalks Chopped

3 Tablespoons of Butter

1 Tablespoon of Olive Oil

2 Sprigs of fresh Thyme

3/4 Cup of White Wine

1/2 Cup of Milk

1/2 Cup of Cream

2 1/2 Cups of Chicken Stalk

1/3 Cup of Chopped Cilantro

Salt and Pepper to taste

Zest from 1 Orange

Optional Toasted Hazelnuts (chopped not too finely), Croutons or Roasted Corn

In a medium sized saucepan heat the oil and melt the butter, add the onions, celery, shallots, garlic and thyme. Saute for for 4-5 minutes, then add the white wine followed by the pumpkin puree and mix together. Add the remaining liquids and cook for 15- 20 minutes on low heat. Add the Cilantro and continue to cook for 1-2 minutes. Remove from heat and place in a blender. (Now I did not put through a strainer after blending, I think it would have been a little nicer had I. Honestly, I just didn’t feel like adding that step or cleaning the extra utensils.) Return the soup to the pan. When ready to serve place a little orange zest on the bottom of each bowl before serving. Optional to add a few chopped hazelnuts. Top the soup with a sprig of cilantro and either roasted corn nuts or buttered croutons (I had corn-nuts and thought it would give it a crunch that I wanted and was happy with the result.)

Chicken Paillard

Ideas, Main, NYC, Recipes 2 Comments »

Sep 202010

I am back!! Over the past months, I have thought a lot about my blog but, to be honest, lacked the inspiration/hope, Â felt that there were just so many blogs out there, and that cooking was some fad. But, I realize I have always been happiest in the kitchen, whether cooking for myself or for people I love.Â My personality has always been an open book, so I will continue to share my thoughts and what I find interesting with anyone who is interested in reading.

What have I been up too? Outside of my cooking, I have been working on mastering knitting, becoming more comfortable with my sewing machine, and trying to finish the needlepoint I started making for my sisterâ€™s wedding three years ago. (I thought I should finish it before her baby comes in January!!) Chicken Payard

Along with many hours spent in the friendly skies. Â In the kitchen, I have been interested in flavor pairings and pasta. I love pasta and restaurants make it look so easy, so I thought it would be fun to start making my own pastas and working on sauces. And I was correct — I have had a lot of fun working on my pasta! What fun it would be to do a course on Pastas and Gelatos inÂ Italyâ€¦.Oh, how a girl can dream!

As some know, I have a tendency to be a little over the top. When I entertain, I make three sauces instead of one. I just get so excited to cook for others that I get carried away. But then there are times when I keep it simple, and am so delighted by the result.Â Chicken Paillard is one of my favorite dishes to order. It is clean and simple, with so many simple variations. Recently, I made it and served it with: Slow roasted Tomatoes, (or speed the roasting and just increase the temperature) RoastedÂ Fingerling Potatoes, Mixed Greens with a Lemon Vinaigrette, and a Lemon Wedge. Everything, except searing the chicken, could be done in advance and served at room temperature.

To make the Chicken Paillard

Take a boneless skinless chicken breast and pound it out until it is about 1/3 inch thick, salt and pepper both sides. This can be done Â earlier covered and place in fridge. Heat frying pan with a little bit of vegetable oil and cook chicken both sides about 1-2 minutes on each side. Now it is ready to be served. Perfectly simple and something that everyone will enjoy! This dinner was finished with chocolate sundaes. To make them a little more exciting, Â I went to a local ice cream store where they make fresh waffle cones and bought four waffle cups!

Cauliflower Soup

Recipes, Tips, Terms & Tools 2 Comments »

Nov 082007

I did not really eat cauliflower as a child but over the years this vegetable has really intrigued me. Here are a fun few facts about cauliflower. Best quality of cauliflower is in the winter, one serving can provide the daily requirement of vitamin C. It is made up of flowers that began to form but stopped at the bud stage. Flavors that compliment cauliflower: Anchovy, butter, Chervil, Chives, Cream, Curry, Garlic, Ginger, Gruyere Cheese, Lemon, Mustard Seed, Olives, Parmesan Cheese, Thyme, and Turmeric. I of course went with the GARLIC to accompany this soup. The best part is this soup has a creamier consistency but pretty healthy.
Cauliflower Soup

1 Head of Cauliflower
2-3 Tablespoons of Olive Oil
1 Medium Sized Yellow Onion Chopped
1 Russet Potato (Peeled and cut into 1 inch cubes)
1 Bulb of Roasted Garlic
3 Tablespoons of Butter
6 Cups of either Vegetable or Chicken Stock
Garnish with Chopped Chives and Gruyere Cheese
Preheat Oven to 450
Separate the cauliflower and drizzle the Olive Oil over it and place in oven for twenty minutes. In a pot sautÃ© the butter and Chopped Onion for about 5 minutes until they have soften. Add Potato, Garlic Cloves from the bulb, Cauliflower and Stock. Let simmer on medium to low heat for about 40 minutes. Remove from stove and in a blender; blend the soup until smooth and creamy. The color of this soup is very bland that is why it should be garnished with some chopped chives and Gruyere Cheese. Salt and Pepper to taste.
*I Originally did not add enough stock and turns out this could make great baby food.

Plum Tart- House Warming Basket

Fruit, Ideas, Sweets No Comments »

Aug 212007

We have all had that horrid experience of moving. I think probably one of the worst experiences is moving in New York City. I realize being young and living in a transient environment people move often but it is not so often that people buy their first home. I thought instead of bringing over flowers, a bottle of champagne or a welcome mat I would bring dinner for the happy couple. So they did not have to worry about cooking or ordering among all the boxes and can enjoy the comforts of their new home.
The Menu
Roasted Chicken
Sundried Tomato Pasta
Mesclun Greens
Roasted Peppers and Eggplant
Plum Tart with Vanilla Ice Cream

Plum Tart
This tart is simple and delicious. Perfect for when you are in a rush and need to impress!
1 Sheet of Puff Pastry (approximately 8.6 oz cut into three pieces)
4 Plums
3 Tablespoons of Apricot Jam
1 Egg (for Egg Wash)
Serve with Vanilla Ice Cream
Preheat Oven 425
Slice Plums 1/8 inch slices and cut in half. (So that they are in a semi circle) Layer the plum slices on the puff pastry, leaving the edges of pastry uncovered. In a separate bowl beat the egg and a tablespoon of water.Â With a pastry brush the edges of the pastry. Place in oven and bake for 25 minutes until the puff pastry is golden brown.
In a sauce pan melt the apricot jam on low heat. Once the tarts have been taken out of the oven brush the top of the tart with the jam. This will give a little more taste and have that professional glossy finish.
Serve with Vanilla Ice Cream

Recipes 5 Comments »

Sep 122006

This is one of my favorite things to make since there are so many possibile uses from a sandwich, to a salad, to soups, and even pot pies – just to name a few.
5 Pound Chicken
1 Lemon or Orange
2 tablespoons of butter
Thyme
Salt and Pepper

Preheat oven at 450 degrees

To prepare chicken cut up lemon and place inside the chicken as well as a few sprigs of thyme. Basted the chicken with butter, some thyme and salt and pepper. Place chicken in oven for 30 minutes at 450 and then take out for 30 minutes. Reduce the temperature to 350 and bake for another 40 minutes.
Now ready to eat how every you desire.

Club Sandwiches

Ideas 1 Comment »

Jul 272006

Sometimes you just want something simple when you are having people over. I find it even harder to find a good sandwich place if you donâ€™t want a chain. Recently, I was having a mini reunion with some friends from high school (someone was in from out of town) we were going to grab sandwiches and then bring it to one of our apartments to catch up. Instead we opted to make our own. I had everyone over to my tiny place. I roasted a chicken and provided the condiments. We chose to have club sandwiches, but you really could do this with a wide variety next you want have people over for an easy lunch.

Dressing Choices included: Lettuce, Tomatoes, Bacon, Cucumber, Onion, Brie, Cranberry Sauce (these last two items I thought would provide unique sandwich variations)