Chicken Salad with Grapes and Walnuts

The next few weeks, er, months will be chock full of activities, thus less time for preparing dinner AND the opportunity for mega overeating! Tonight's dinner is one of my favorite "easy dinners." I use the meat from a grocery store roasted chicken, so it's really a cinch to throw together. Although there is mayonnaise in the dressing, there's not much and I use the "light" version, so hopefully fewer calories.

Chicken Salad with Grapes and Walnuts, serves 2, Total time: 30 minutes

1 1/2 cups cubed cooked chicken

1/3 cup walnuts, toasted and chopped

1 celery rib, sliced, 1/4" slices

1/8 cup sliced red onion

1 cup halved seedless red grapes

3 tbsp mayonnaise

1 1/2 tbsp champagne vinegar

1 tbsp finely chopped fresh tarragon

Kosher salt and freshly ground pepper

2 cups baby spinach leaves

Toss all but spinach leaves together in medium bowl. Add more dressing if necessary. Mound spinach on plates and top with chicken salad.

Bottom Line: This is a great recipe to have in your "back pocket" for that last minute supper or when you're "too busy" to cook.

Baked Pasta with Wild Mushroom Ragu

This must be vegetarian week. I was craving this dish which I first made in '98 (Food and Wine, 1/98). It's a nice fall entree and you won't miss your protein, because the mushrooms provide an incredible meatiness. I'm using whole grain pasta (hope that doesn't change anything) and I've chosen cremini mushrooms, oyster mushrooms and chantarelles. You can use all cremini if you want, but I wouldn't use white mushrooms, you'll miss out on the depth of flavor that "wild" mushrooms have. I think that any type of dried mushrooms will work if you can't find porcini. As someone once told me "improvise."

Baked Pasta with Wild Mushroom Ragu, serves 3++, Total time: 1 hour 10 minutes*

*Can be assembled and refrigerated overnight. Bring the pasta to room temperature before baking.

1/2 cup boiling water

1/4 cup dried porcini (1/4 oz)

1 sun-dried tomato half, not oil packed

1 medium onion, chopped

2 tsp. minced garlic

1 tbsp olive oil plus 1/2 tsp

1/4 cup dry red wine

1 thyme sprig

1/2# fresh wild mushrooms

1 can (14.5 oz) Italian peeled tomatoes, chopped, with their juices

1/2 tsp sugar

1/4 tsp salt

Freshly ground pepper

1/2# penne

3/4 oz. freshly grated Parmigiano-Reggiano cheese (about 1/3 cup)

2.5 oz. ricotta salata cheese, thinly sliced or coarsely grated

In a heatproof bowl, pour the boiling water over the dried porcini and tomatoes. Cover and let steep until softened, at least 15 minutes.

In a medium saucepan, heat the oil over medium high heat, add the onions and garlic. Cover and cook over moderate heat until the onions begin to wilt, about 5 minutes. Uncover and saute until the onions are just beginning to brown, about 2 minutes.

Scoop the dried mushrooms and tomatoes into a strainer, reserving the soaking liquid. Rinse under cool water to remove any grit; squeeze dry. Chop coarsely and set aside.

Carefully spoon about 1/3 cup of the clear soaking liquid into the saucepan, leaving behind any grit. Add the red wine and thyme and boil for 1 minute. Add the fresh mushrooms and cook, stirring, for 1 minute. Add the canned tomatoes and their juices, the dried mushrooms and tomatoes, the sugar and the salt. Cover partially and simmer until the mushrooms are tender and the ragu is thick, about 15 minutes. Season generously with pepper (and, if needed, salt).

Preheat the oven to 375. Brush a shallow 1 quart casserole with the remaining 1/2 tsp oil. Cook the penne in a large pot of boiling salted water, stirring, until barely al dente, about 5 minutes (don't overcook, it will continue in the oven). Drain the pasta and return it to the pot. Add the mushroom ragu and 1/4 cup of the Parmigiano-Reggiano and toss. Season with pepper. Pour half of the pasta into the prepared casserole, top with the ricotta salata and add the remaining pasta. Sprinkle the remaining Parmigiano-Reggiano over the top. Bake the pasta for about 20 minutes, or until heated through and the top is lightly crisp. Serve at once.

Bottom Line: Just as I remembered it, however, this recipe really makes more than 3 servings, more like 5 (at least 4 generous ones) . I might not use the whole 1/2# of pasta, just slightly less and it would be more moist, which I would prefer. It was not dry, but I like a little gravy :)

Poached Eggs with Mushrooms and Tomatoes

Yeah, Dave's at the Laker's Season Opener sitting in the NBA Suite....without me.....business you know. That means I'm eating breakfast for dinner. I could eat breakfast any time of day and I'm always on the lookout for a new twist on eggs. This recipe came to me through the Real Simple newsletter a while back. I love it and make it whenever I get the opportunity. Hope you like it as well.

Poached Eggs with Mushrooms and Tomatoes, serves 2, Total time: 30 minutes

2 tsp white vinegar

1 tbsp plus 1 tsp olive oil

1 medium tomato, sliced into 4 rounds or quartered cherry tomatoes

kosher salt and freshly ground black pepper

1/2 # assorted mushrooms, sliced

2 tsp fresh thyme leaves

4 large eggs

2 slices country bread, toasted

Parmesan cheese shavings to top

Fill a large deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.

Meanwhile, heat 1 tsp of the oil in a skillet over medium high heat. Add the tomatoes, season with salt and pepper and cook until just tender, 1-2 minutes per side. Transfer to a plate.

Add the remaining tablespoon oil to the skillet and heat ofver medium high heat. Add the mushrooms, thyme, salt and pepper. Cook, tossing occasionally , until golden brown and tender, 6-7 minutes.

Meanwhile, crack the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2-3 minutes for slightly runny yolks and remove with a slotted spoon.

Dividing evenly, top the toast with the tomatoes, mushrooms, eggs, Parmesan and sprinkle with salt and pepper.

Bottom Line: I don't poach my eggs as directed because I'm a sissy. I bought some of those silicone poaching cups and place the eggs in there, place in the boiling water and it takes about 6 minutes to cook that way. You can also use an egg poacher or you could soft boil your egg, or fry them.....whatever works, this is delicious!

Bean, Corn and Squash Stew

With all the worry about over fishing, mercury poisoning, growth hormones in our meat and poultry and everything in between, I've been trying to cook more vegetarian meals lately. Granted some of them fall on nights when Dave is dining elsewhere, usually having a killer steak....but he's not averse to meatless, fishless meals...although he probably doesn't crave only vegetables for dinner as I sometimes do. I was thumbing through the Food and Wine Annual 2010 cookbook the other day and the photo of this stew caught my eye. My first thought was, nope, fresh corn is gone...but the fresh corn at the farmers' market yesterday looked GOOD and so here it is....

Bean, Corn and Squash Stew, serves 2+; Total Time: 50 minutes

2 cups water
2 cups butternut squash, peeled, seeded and cut into 1-inch cubes
1 1/2 cups fresh corn kernels (one large ear)
9.5 oz cooked kidney beans, drained (1/2 can)
1/3 cup chopped basil leaves
1/4 cup vegetable oil, divided
1/2 large onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp hot paprika
Salt and freshly ground black pepper

In a medium pot bring water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 1 1/2 cups of the squash mixture to a blender along with some of the liquid and 1/4 cup of the basil; puree. Return the puree to the pot and keep the stew warm.

Meanwhile in a large skillet, heat 1 tbsp vegetable oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Add the cumin, oregano and 1/2 tsp of the paprika and cook, stirring until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper to taste.

In a small saucepan, heat the remaining 2 tbsp oil. Add the remaining 1/2 tsp paprika and cook over low heat until fragrant. Transfer to a small bowl.

Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 2 tbsp basil and serve.

Bottom Line: I will make this again (actually I put 2 servings in the freezer)! Loved the flavors, I ended up using smoked paprika instead of hot as that's all I had and along with the cumin it was reminiscent of a vegetarian chili. It was quite filling and although I didn't have any on hand, you could serve it with tortilla chips or fresh corn tortillas.

Peas with Fresh Herbs; Chicken with Fresh Herbs

They had English peas in the market the other day and Dave LOVES fresh peas, so I try to buy them whenever I see them, usually in the spring. Not sure where these came from, but living in California sometimes the seasons seem to have no bearing on what you might find in the produce section of your local market. I happen to have a really great recipe for peas, simple yet interesting, so enjoy.  I'm making the chicken with fresh herbs (see September 9th posting) along with a green salad.

Peas with Fresh Herbs, serves 2; Total time: 15 minutes

2 tsp butter
1.5 tbsp chopped shallots
1 cup shelled English peas
1/2 cup sugar snap peas in the pod
1/4 cup water
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
2 tsp lemon juice
1/4 tsp sugar
1/4 tsp salt
Freshly ground pepper

Melt the butter in a skillet over medium high heat. Stir in the shallots and cook about 1 minute. Stir in the peas and water. Bring to a simmer. Cook the peas until the pods are tender yet crisp, about 5 minutes.

Remove from the heat and stir in the dill, mint, lemon juice, sugar and salt.

Bottom Line:  Easy dinner to prepare, nice fresh flavors. I didn't have any tarragon for the chicken so I used sage, thyme and parsley. I didn't use all the marinade on the chicken, and not wanting to waste anything used it as my salad dressing.....nice!

Roasted Vegetables with Fresh Herbs

I'm always looking for interesting and healthy side dishes since we eat mostly simple grilled main courses during the week. Tonight I've got a nice piece of coho salmon to throw on the grill and this recipe for roasted vegetables is a nice combination of vegetables, all of which could stand on their own, but make for a lovely, colorful dish to serve along side the fish. This recipe appeared in Food and Wine, 2009. I've left out the parsnips, because I think four vegetables ought to be enough for us! Unfortunately my Whole Foods did not have any fresh sage, so I'm using dried...not quite the same. Can you believe they are getting their sage in TOMORROW?? Well, my menu was set and I didn't want to wait....

Roasted Vegetables with Fresh Herbs, serves 2, Total time: 1.5 hours

1 medium carrot, peeled and sliced 1/4 inch thick on the bias
3/4 cup cauliflower florets
3/4 cup butternut squash, peeled, seeded and cut into 1 inch dice
3/4 cup brussels sprouts, halved
1 1/5 tbsp extra-virgin olive oil
2 sage leaves
1 thyme sprig
1 2-inch piece rosemary sprig
Kosher salt and freshly ground black pepper
2 tsp balsamic vinegar

Preheat the oven to 425. In large bowl, toss the vegetables and herbs with the olive oil and season generously with salt and pepper. Spread mixture on a large rimmed baking sheet and roast for 25 minutes. Stir and sprinkle with the vinegar and continue to roast 25 minutes until tender and golden. Serve hot or at room temperature (can be kept at room temperature for up to 2 hours).

Bottom Line:  Although the vegetables are more brown than golden, they are quite tasty. I'm convinced that food photographers take pictures of not quite "done" food. To save some time, I used squash in a bag....peeled and diced already. Call me lazy, but I find no pleasure in cutting and peeling my own.

Provencal Wheat Berry Salad with Shrimp

I'm always trying to find good, interesting dinner salads. We tend to eat late, around 8:00 (okay, not late by European standards.....) so I try to fix light dinners. Found this recipe in the Fine Cooking, Aug/Sept 2010 issue. The wheat berries caught my eye since I had bought a package a couple of weeks back and was hoping to use them in more than the initial recipe. Wheat berries add a nice solid texture so this salad will provide a satisfying meal for dinner while keeping it healthy.

Provencal Wheat Berry Salad with Shrimp, serves 2, Total time:1 1/2 hours

1/2 cup wheat berries
Kosher salt
4 oz. green beans, trimmed
7 oz. artichoke hearts (1/2 can), drained, cut in eights
4 oz. cherry or grape tomatoes, quartered (about 3/4 cup)
1/4 cup roughly chopped, well-toasted almonds
2 tbsp chopped fresh basil
2 tbsp chopped fresh mint
2 tbsp chopped fresh Italian parsley
Freshly ground pepper
1/4 # medium shrimp, peeled, deveined and halved lengthwise
1 tbsp olive oil

In a 3 qt. saucepan, combine the wheat berries, 1 3/4 cup water and 1/4 tsp salt. Bring to a boil over high heat, reduce the heat to maintain a slow simmer and cook, partially covered until the wheat berries are tender but pleasantly chewy. Begin checking after 50 minutes, though they may take up to 90 minutes (mine took 60 minutes). Drain the wheat well and spread on a baking sheet to cool. (You can cook the wheat up to 1 day ahead; refrigerate after cooling. Bring to room temperature before using.)

Bring another suacepan of water to a boil over high heat. Add 1/2 tsp salt and green beans. Cook until tender, 4-8 minutes. Drain and cover with ice for 2 minutes. Pat beans dry with a paper towel. Cut then into 1/2-3/4 inch pieces.

In a large bowl, combine the wheat, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, several grinds of pepper and enough vinaigrette (recipe follows) to coat. Toss thoroughly and season to taste. The grains will absorb the dressing, so you might need to add more.

Season the shrimp with salt. Heat the olive oil in a 12-inch skillet over high heat until shimmering. Add the shrimp in a single layer and cook undisturbed until lightly browned on the bottoms 1-2 minutes. Flip and continue to cook until the shrimp are curled and just opaque throughout, 1 minute.

Toss the shrimp into the salad and  sprinkle with the remaining almonds.

Mustard-Caper Vinaigrette
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
2 tsp capers
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp freshly grated lemon zest
1/2 tsp minced fresh garlic
Kosher Salt
Freshly ground pepper
1/3 cup olive oil

In a small bowl or glass jar with a tight lid, whisk or shake all of the ingredients.

Bottom line:  Very nice salad. Chock full of goodness! Dave says "YUM!"