Chicken Marbella and Amazing Salad Dressing

We had been looking forward to making this recipe for weeks.  Ever since Claire brought a little sample over one night, it's been on our list.  We just had to wait until the weather got a little colder and the grill seemed less inviting.  Don't let the classic Claire/Laura conundrum (Italian parsley or cilantro?) hold you back.  It's good with either!

Served with a side of sweet potatoes and green brown rice.

Chicken Marbella
Don't shy away from the list of ingredients. They might seem like an odd combination, but the capers, olives, and prunes in this dish combine perfectly and will make your mouth water.  The overnight marinade is essential as it lets all the flavors meld together, and adds moisture to the chicken.  Claire likes to marinade the chicken in 2 large Ziploc bags to keep the strong garlic flavor (it's a whole head, not just a clove!) from infusing everything in her refrigerator. To facilitate peeling a whole head's worth of garlic, I suggest smashing the individual cloves with a heavy can or the side of a knife.  Peel away the skin, and toss the garlic into the marinade.   

The original recipe, from the Silver Palate Cookbook, calls for 4 whole chickens (2 1/2 lbs each), but we used 2 slightly larger chickens with the same amount of marinade.  It was nice to have a little of the marinade to ladle over rice or pasta. The olives and capers make a robust brine, without being overpoweringly salty.  The recipe makes enough for a dinner party, a second (or third) meal, or enough for 2 families to share. I sliced one of the chicken breasts up the next day for a delicious sandwich.


1/2 c olive oil
1/2 c red wine vinegar
1 c pitted prunes
1/2 c pitted Spanish olives with juice
1/2 c capers with juice
6 bay leaves
1 head garlic (peeled)
1/4 c dried oregano
salt and pepper to taste
2 chickens cut into pieces, bone in and skin on  (or 10-12 chicken breasts with bone in skin on)

1 c brown sugar
1 c dry white wine (or madeira wine)
1/4 c fresh flat leaf parsley or cilantro

Combine olive oil, vinegar, prunes, capers, bay leaves, garlic oregano,salt and pepper.  Divide in half and pour into 2 Ziploc bags.  Marinate 24-48 hours. (Don't skip this!)

Preheat oven to 350 degrees.  Arrange chicken in a single layer in 1-2 pans, and sprinkle each piece of chicken with brown sugar.  (Or drizzle with honey.) Pour in white wine. Bake for 55-60 minutes, basting with pan juices.  With slotted spoon transfer chicken, olives, prunes and capers  to serving platter.  Pour 2-3 spoonfuls of pan juice over top to moisten.  Sprinkle generously with chopped cilantro and or parsley, and serve with Green Rice or rice pilaf.


Amazing Vinaigrette
It's just salad dressing.  How can there possibly be anything amazing about it?  Maybe it's good, but amazing?  Claire did a little research and came up with this recipe, and let me tell you, it is amazing.  It's made in the blender with vegetable oil instead of olive oil, and it stays emulsified for days, no shaking, rattling, or rolling. I still have my batch from 5 days ago, and it's still blended. It's also creamy and a little bit sweet.  My kids have been asking for it over ranch dressing.  Consider adding a little bit of water if you like a thinner consistency. It still works. Claire served hers with arugula, spinach, cherry tomatoes, shaved parmesan, and homemade croutons.  I just served mine with homemade whole wheat croutons.

1 clove garlic
pinch of salt
pepper
2 tsp Dijon mustard
1/4 c balsamic vinegar
1-2 tsp honey (to taste)
1/2 c vegetable oil

Blend together on high speed garlic, salt, pepper, Dijon mustard, and vinegar for 1-2 minutes.  Slowly drizzle in vegetable oil, and continue to blend on high for 2 minutes.  It will become thick and creamy.  Store in fridge. 

Tell us if you try anything and leave us a comment!

Red and White Hearty Chili, Red Cabbage and Jicama Slaw, Greek Tomato Salad, and Classic Cornbread

Claire and I both had chili on our minds, with handfuls of veggies thrown in and turkey instead of beef.  We made two delicious versions, one white and one red. They both came together really quickly, which gave us time to come up with a few side dishes. Generally when Claire and I cook, we look through our refrigerators and our conversation goes something like  I've got red cabbage. I've got a lot of tomatoes.  I've got 1/2 a thing of jicama. We could make a red cabbage slaw.  Ok, what about tomato salad? That sounds good. I've got a little bit of feta cheese.  What about Greek tomato salad?  I have a recipe I've been meaning to try.  That will go great with chili.  Should we make cornbread too? I don't know if I'm a huge cornbread fan- the stuff from the box has that weird aftertaste. I have a from-scratch recipe.  Then we discuss our timing- this week for instance, we had a 1 1/2 hour window interrupted by various kid drop-offs and a teacher conference. So if the ingredients sometimes seem a little random, you might be onto something...

Served with Kale Chips. The phrase "Eat your colors!"
comes to mind, doesn't it?

Hearty Turkey Chili
Hearty and heart-healthy.  Unless you serve it with the homemade cornbread posted below, which you should.  Don't be nervous about the quantity of zucchini and mushrooms.  They cook down, and we didn't need to add water.  The mushrooms also gave the chili some depth, while the tomato paste also added a lot of flavor.  We chopped the carrots so finely that you couldn't even tell they were there.  I like putting carrots, pureed or diced into tomato-based soups/sauces because it adds a little sweetness and cuts the natural acidity of the tomatoes. 

1 lb ground turkey, browned
1 onion, chopped
3-4 cloves garlic, minced
1/2 c diced carrots (very fine)
2 c diced mushrooms
3 c diced zucchini
2 x14 oz cans of diced tomatoes

3 T tomato paste

1 T chicken base

1 dash Worcestershire sauce
1 T red wine vinegar
1 T smoked or Hungarian paprika
2 T chili powder
1 T coriander
2 tsp oregano
1 tsp salt (to taste)
1 T honey
1/2 c frozen corn
2 cans white kidney beans, liquid included

Brown the meat, and add the garlic and onions.  Saute together, and add carrots.  Add the zucchini and mushrooms, saute and let them cook down for a few minutes.  During this time, add the tomatoes, tomato paste, chicken base, Worcestershire sauce, red wine vinegar, honey, and spices.  Add the frozen corn and the beans. Salt to taste, let it simmer for about 20-30 minutes. Garnish with Greek yogurt, cheddar cheese, green onions, cilantro if desired. Serve with cornbread.  And hot sauce!

Hearty White Chicken Chili
This white chili, also known as stew, has three different types of meat in it, but it's PACKED with veggies and might even be, dare I say, healthy? Feel free to vary the vegetables.  I used a lot of what was leftover in my fridge from other meals- my baby carrots were on their last legs, and crying to be tossed in a soup. Top it with nonfat Greek yogurt instead of sour cream, and don't forget the cilantro like I did.

1 lb. chicken sausage
4 slices turkey bacon
1 can white chicken breast, or 1 c leftover shredded rotisserie chicken
2 cans white navy beans (rinsed and drained)
1/2 c diced carrots
1/2 c frozen corn
1 medium zucchini, diced
2 stalks celery, diced
2 c spinach, chopped
3 c cabbage, shredded
1/4 red pepper, diced
1/2 large onion, minced
4 cloves garlic, minced
2 bay leaves
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp oregano
1 tsp cumin
6 c water or broth
(salt to taste, but the sausage and bacon may have plenty, so taste first)

In a large stockpot, heat 1 tsp olive oil and add garlic and onions. Saute until translucent. Add the sausage and bacon, cook until the sausage is done.  Next add carrots and celery and saute for a few minutes, adding a little water if the pot starts to scorch. Add the canned or rotisserie chicken, followed by the cabbage, zucchini, and corn. Add the beans and the water, followed by the spices. Let the chili simmer on medium heat until it reduces, about 20 minutes. Add the spinach and red pepper about 10 minutes before serving.

Red Cabbage and Jicama Slaw
This is great as a stand-alone side dish, but also works well with pulled pork or BBQ chicken.  I had some on a slice of toast with Chevre cheese.  It was so tempting that a co-worker asked to try it.  Besides, how can you resist the beautiful color? Don't be worried about the quantity- it will reduce as the dressing sets in.

1/2 head red cabbage, thinly sliced with mandoline (about 4-6 cups)
1 jicama, julienned (about 1 1/2 cups)

This is even more vibrant the next day.

4 green onions, sliced thinly on the diagonal.

Dressing:

1/3 c red wine vinegar

1/3 c olive oil

1 clove garlic, minced

1 T honey or agave nectar, or 2 tsp sugar

pinch of dried oregano

pinch of dried basil

sea salt to taste

pepper to taste

2 T water

1 T Dijon mustard

Toss the veggies with the dressing and let it sit for at least 20 minutes.

Greek Tomato Summer Salad
This was a huge hit with Claire's family.  She thinks the feta cheese was what roped them in.  The dressing has fantastic flavor and would be good on a regular salad if you're sick of balsamic and olive oil. 

4 c chopped tomatoes
1 chopped bell pepper
1 cucumber, seeded and chopped
2 oz feta cheese, crumbled

Dressing:
1/2 c red wine vinegar
1/2 c olive oil
2 pinches dried oregano
6 basil leaves, sliced
1 T honey
salt and pepper to taste

Toss veggies with dressing, and let sit for 30-45 minutes. Add the feta cheese before serving.

Claire's Classic Cornbread
This is really good.  It is sweet, but not cloyingly so.  And it doesn't have that weird aftertaste that the box mix has. Claire had tried many different homemade cornbread recipes, and adapted this one from Martha Stewart's Everyday Food, adding a little more moisture and frozen corn as well.  I agree that cornbread should have real corn in it for added texture and sweetness.  The kids loved it, especially the twins.

1/2 c unsalted melted butter
1 1/2 c lowfat buttermilk
3 large eggs, lightly beaten
6 T sugar
1 1/2 c fine cornmeal
1 c flour
1 1/2 tsp baking powder
1 c fresh or frozen corn

Preheat oven to 400 degrees.  Butter an 8 x 8 inch baking pan. Combine the dry ingredients in a small bowl and set aside.  In a large bowl, mix the wet ingredients. Whisk the melted butter together with the buttermilk, eggs, sugar, and corn. Gradually incorporate the dry ingredients.  Mix until just combined, being careful not to overmix. Pour the batter into the baking pan. Bake for 23-28 minutes, until a toothpick comes out clean.



Let us know if you try our recipes, what worked, what didn't... We love hearing your comments. 

World's Best Turkey Burgers, Angel Hair Coleslaw, and Pear Chevre Salad with Cilantro Lime Tahini Dressing

We jazzed up Claire's amazing turkey burgers a little by adding more veggies to the burger mix, but absolutely no flavor was lost. Since I am on a little health kick, this works for me.  You may notice there is a little less fat in our recipes (at least for a few weeks) and that we have replaced refined grains and sugars with whole grain this and agave nectar. Don't worry-- we are not compromising on flavor, and the baked goods will be back soon enough.  We're already planning some great fall line-ups.  In the meantime, you won't be disappointed in this meal. And neither will your waistline.

It looks like melted cheese, doesn't it? It's roasted yellow pepper.
The cheese is IN the burger and oozes out when you bite in..

World's Best Turkey Burgers
Perhaps inspired by my spinach obsession, Claire has recently been trying to add more mushrooms to her daily fare.  So we've created a veggie-packed version of her original turkey burger by adding spinach, mushrooms, and carrots. The gouda and the scallions add such a great flavor that you won't need condiments. These burgers are moist and delicious! Served here with lettuce, tomato, and roasted yellow pepper.  This recipe yields about 6 burgers.  If you make a double batch, they freeze well for a quick meal later in the month.

1 1/2 lb. ground turkey
1/2 c grated gouda cheese
4 scallions, finely chopped
1/4 c dried whole wheat bread crumbs
1/4 c Dijon mustard
1 clove garlic, finely minced
2 carrots, finely grated (optional)
1 -2 c spinach, chopped finely (optional)
3 mushrooms finely diced (optional)

Mix all ingredients together. Form into six generous 1 inch patties.  Place on the hottest part of the grill and sear until browned, about 1-2 minutes on each side.  Move to a slightly cooler part of the grill and cook until done (5-10 minutes). Serve on whole wheat buns.

Angel Hair Coleslaw
We both independently bought bags of pre-shredded cabbage at the grocery, totally on impulse.  We had to laugh at each other.  I have to admit, I was a little jealous because Claire found angel hair pre-shredded cabbage.  I realize that you can just buy a cabbage and then shred it yourself, but if you're going to make an impulse purchase, isn't it better to buy a bag of cabbage than a new pair of shoes or lipstick? We are living life in the suburban fast lane.  The angel hair cabbage really reduced quickly.  This is an original dressing. It was wonderful with the burgers, and would even be a great garnish for the burgers or just serve it on the side.  This recipe makes twice as much dressing as you need, so you can try it both ways!

Dressing:
1/2 c white balsamic vinegar
1/2 c olive oil
1 clove garlic, minced
1 T honey or agave nectar
pinch of dried oregano
pinch of dried basil
smoked sea salt to taste (or regular sea salt)
pepper to taste
2 T water
1 T Dijon mustard

Reserve half the dressing, saving for later, and toss the other half with:
4 cups finely shredded cabbage
1 carrot, finely grated
1/2 spinach leaves, chopped (for color!)

Whisk the dressing ingredients together and toss with the cabbage, carrots, and spinach.

Cilantro Lime Tahini Dressing a.k.a Sauce
We are on a salad dressing kick.  Salad dressing is easy and quick to make at home, and after you get used to the lightness and fresh flavor of homemade dressings, it's hard to go back to the stuff in the bottles. This dressing is adapted from Peas and Thank You by Sarah Matheny, and would work great on grilled fish as well.  If you're wondering what to do with all that extra tahini, try the hummus from last week!

1/2 c water
1/2 c tahini
1/4 c lime juice (use the zest too if fresh squeezed)
1/8 c dark soy sauce or tamari
1 T chopped cilantro
2 tsp minced garlic
1 tsp agave nectar (or sugar) to taste

Whisk together until combined well.


Pear Chevre Salad with Cinnamon Vinaigrette
We adapted the recipe for the dressing from Peas and Thank You by Sarah Matheny.  The cinnamon vinaigrette is a departure from the usual path, but it's such an interesting dressing that it's worth a try. This salad would also be great with candied pecans or walnuts, but we just used plain pecans today.  We thought this might also be good with bleu cheese crumbles or a sweet potato salad.

1 tsp Dijon mustard
3 T apple cider vinegar
3 T lemon juice
1/3 c agave nectar or pure maple syrup
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 c canola oil

Whisk all ingredients together, except for the oil.  Slowly drizzle the oil in while whisking vigorously.  Serve over fresh lettuce, with pear slices, nuts, and cheese crumbles such as chevre or gorgonzola.

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Mediterranean Zucchini Boats, Fresh Hummus, and Tabouli Salad

We still have a lot of zucchini, in case you can't tell.  We are also looking forward to the start of school, as Claire and I have found it significantly more challenging to cook at our usual pace and quantity with 6 kids running around. Not that having to pick out an occasional Nerf bullet out of a pile of chopped onions would break our stride at all. This collection of recipes is on the healthy side, with very little fat and lots of fresh vegetables and small portions of lean meat. We didn't leave out the flavor, however.  The leftovers from prepping the zucchini boats were nicely combined into a delicious pasta with whole wheat noodles. No one complained in our house.

Mediterranean Zucchini Boats
This is an original recipe. Cooking time can vary, depending on how soft you like your zucchini.  For a firmer texture, 35 minutes would probably do it. Serve this with the Creamy Greek Goddess dressing over the top.

4-6 medium zucchini
1 lb lean ground beef or chicken sausage
2 cloves garlic, chopped
1 onion, diced
2 1/2 c cooked quinoa
2 cups spinach, chopped
1 egg (lightly beaten)
1 c low fat cottage cheese
1/4 tsp cinnamon
salt and pepper to taste (less if you used sausage)

Saute the garlic and onions until the onions are soft.  Add the meat and break up into little pieces until it's cooked. Add in the spinach.  Reserve about a third on an extra plate.  (This will be combined with the zucchini guts to make a nice pasta for the next night.)  In a medium bowl, mix the ground beef/spinach mixture (the 2/3 portion) with the cooked quinoa, egg, cottage cheese, and cinnamon. Slice the zucchini in half lengthwise. Scoop out the insides or guts and reserve.  Thicker zucchini will mean a slightly longer cooking time, but less potential waste. Arrange the hollowed zucchini on a baking pan and stuff with the stuffing mixture. Bake at 350 degrees for 35-45 minutes.  To make the zucchini more tender (or mushy), add a small amount of water to the bottom of the pan.  Serve with Creamy Greek Goddess Dressing drizzled over the top.

Creamy Greek Goddess Dressing/Dip
Using Greek yogurt significantly increases the protein content of this dressing.  If you like it more pourable, add a couple of tablespoons of milk, although I would let it set for a few minutes before you decide, as the high water content of the parsley and herbs tends to make it fairly liquid.  It's great on salad and as a dip, and in this case, a sauce for the Zucchini Boats above.

1 c non-fat plain Greek yogurt
2 T chives, chopped
1 T mint, finely chopped
2 T cilantro, chopped
2 T parsley, chopped
1/2 tsp salt
pepper to taste

Blend in a food processor.



Tabouli
I had to convince Claire that we needed to make this.  She had a recent bad tabouli experience from which she is still recovering. This won her over in one bite, though, with its fresh lemon flavor.  I squeezed fresh lemon juice, so I used a bit of zest to give it an extra pop.   I'm pretty sure that real tabouli salad doesn't include cucumber, but we really liked the addition.

1/4 c bulgur wheat
1/4 c warm water
1 cucumber, peeled and seeded, and cut into small chunks
1 1/2 large parsley bunch, chopped
2 tomatoes, diced
4 scallions, chopped
1/4 c lemon juice with diced zest
salt and pepper to taste
1/4 c olive oil

Soak the bulgur wheat in the warm water for an hour while you get everything else ready. (If you're in a hurry, stick it in the microwave for a couple of minutes.) Mix the bulgur wheat with the remaining ingredients in a large mixing bowl.

Hummus
I used to always make my own hummus, in part because once you buy a jar of tahini, you are somewhat obligated to keep making hummus until the tahini is all gone. I've gotten out of the habit, but store bought hummus often has a weird flavor, and a lot of extra added fat. Actually making hummus is so easy and inexpensive that it's silly not to try it at least once. You will be a convert, I promise.  The garlic can be increased if you like the hummus spicy, and if you aren't interested in talking to people for the rest of the day.

2 cans chickpeas, drained, but with the liquid reserved
1/3 c lemon juice with a little diced zest
2 T tahini
2 cloves garlic, minced
1 tsp salt
2 T olive oil
paprika and chopped parsley for garnish

Blend all ingredients except the chickpea liquid and the garnish in batches in a small food processor. Or all at once in a big food processor.  Keep blending until it is creamy, adding reserved liquid as needed until the desired consistency is reached. Scrape out the hummus into a bowl and garnish.  Serve with veggies or pita wedges, or use on sandwiches.

Zucchini Guts Pasta
This pasta was created to eliminate any waste from the Mediterranean Zucchini Boats above. Some family members voted it better than the boats. It's got tons of zucchini in it, as well as chopped spinach, and we used whole wheat pasta!

2 c meat stuffing, reserved from above recipe (approximate)
2 c zucchini innards, chopped
2 c chopped spinach
1/4 c basil leaves, chopped
1/4 onion, diced (this was leftover so we added it!)
2 cloves garlic, chopped
1 T chicken base + 1 c water, or 1 c chicken stock
4 c cooked whole wheat pasta noodles

In a large saute pan, add 1 tsp olive oil and then saute the garlic and onions until the onions are translucent. Add the zucchini, and saute until it is cooked.  Mix in the meat, spinach, and basil leaves. Add the base + water or stock, and add the noodles last.  Stir until everything is mixed in evenly. Top with shredded parmesan if desired.

Claire holding my twins.

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HomestyleTofu and Scallion Stir-Fry and Asian Cucumber Salad

This is what we had for lunch when we made the Faux-fried Drumsticks and Zucchini Corn Cakes.  No leftovers, except a little rice.


Homestyle Tofu and Scallion Stir-Fry
I saw a lovely picture on Mark Bittman's blog for something similar.  My version has a little ground beef in it, for flavor only.  This makes a great Meatless Monday meal- just leave out the ground beef and substitute water for chicken stock.  The extra stock/water and cornstarch is what makes the sauce, which kids love to mix in with their rice. I use short grain rice which is nice and sticky. I made a double recipe, and there was not one square of tofu left. 

1 box of extra firm tofu, drained and cut into small squares. ( I let it drain for a few minutes on a paper towel to minimize excess liquid)

1/4 lb. ground beef (this is just for flavor-leave out for meatless option)

(Optional to mix in with ground beef: 1 tsp rice wine, 1 tsp soy sauce, 1/2 tsp sesame oil)

1/2 c frozen peas
4 scallions, chopped
1 T minced garlic
1 T minced ginger
2 T soy sauce
1 tsp sesame oil
2 T canola oil
1/4 c cornstarch
1/2 chicken stock or water

Heat a tiny bit of the oil in a large saute pan or wok. Add a pinch of garlic and ginger (reserve most of it). Cook the ground beef (with optional mix-ins if you desire) until done. Remove from pan and set aside. Add rest of canola oil to pan, then add tofu squares. DON'T TOUCH THEM FOR A FEW MINUTES!  Once they are brown on one side, flip them over gently to brown, and add the rest of the ginger and garlic. Throw in the frozen peas, and add the ground beef mixture.  Stir. In the meantime, add liquid to the cornstarch and stir so there are no lumps.  Add this cornstarch/stock mixture to the pan a little at a time and stir.  The sauce will thicken as it boils. When the sauce is thickened to desired consistency, add scallions, sesame oil, and soy sauce. Add more cornstarch/stock mixture if needed. Serve with rice.

Asian Cucumber Salad
I used my new mandolin slicer for this one. It is awesome.  Beautiful, even, and thin.  I got mine for under $15 at Target, and it works great.

You can see how I forgot the sesame seeds. Oops.

2 cucumbers, sliced very thinly
1/4 c rice vinegar
1 tsp sugar
1/4 tsp salt
sprinkle sesame seeds
1 T canola oil

Mix vinegar, sugar, and salt in a small bowl and drizzle in the oil while whisking. Mix in with cucumbers. Sprinkle sesame seeds on top.


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Faux-fried Drumsticks, Zucchini Corn Cakes, Wheat Berry Salad, and Blueberry Rhubarb Crisp

This is an amazing summer meal, with yet another way to use up zucchini.  We actually made one other complete meal, as well as several dessert items containing peaches, but you'll have to wait for those to post. In the meantime, here are some recipes to keep you from starving to death.

Faux-fried Chicken Drumsticks
Delicious.  The original recipe calls for 6 drumsticks, but we doubled it and added cornflakes for the extra crisp. Six drumsticks would be a joke for our family. A super funny joke that would end in people crying because there was no bawk-bawk left. So be sure to make enough. The ironic thing about this recipe is that it's oven-baked, but you dip the drumsticks in melted butter, so I kind of feel like something gets cancelled out. You could try olive oil or egg wash, but let's face it, butter adds such a great aroma and flavor.  I've never been tempted to leave it out. http://www.cooks.com/rec/view/0,1826,148166-231196,00.html

1 c flour
1/2 c cornflakes, finely crushed
1 tsp salt
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp pepper
12 chicken drumsticks
1/2 c butter, melted

Preheat oven to 425 degrees. Mix flour, cornflakes, salt, garlic powder, paprika, and pepper in a bowl. Dip the drumsticks in butter and roll in flour to coat. Arrange on an ungreased baking pan.  Like with foil to easy clean-up.  Bake uncovered until done, about 50 minutes.

Zucchini Corn Cakes
Wow.  These were amazing. They are best served immediately.  We thought there should be a light dip that went with it, so we whipped one together.  Recipe follows. It was hard to stop snacking on them, and they were a hit with my kids.  The original recipe calls for only 1/2 c flour, and makes thinner pancakes. We like these- a little heartier and easier to handle.  http://www.cooks.com/rec/view/0,1850,142181-230206,00.html

4 large eggs
1 tsp lemon juice
1/4 c mayonnaise
1/3 c Parmesan cheese
2 1/2 c flour
1 small finely diced onion
4 c shredded zucchini
2 T fresh chopped basil
1/2 c corn
1/4 c chopped yellow pepper (for color)
salt and pepper
1-3 T each butter and salad oil

Beat eggs with a fork in a large bowl until well-blended, then beat in lemon juice, mayonnaise, parmesan cheese, flour, and onion. Stir in zucchini until well-combined.  Season with salt and pepper.  In a 10-12 inch frying pan, heat 1 T each of butter and oil until butter melts. Drop 1 heaping T of zucchini mixture at a time into the pan, let it spread out slightly.  Cook until golden brown, and gently flip.

Basil Cilantro Yogurt Dipping Sauce
You could just serve with sour cream and chives, or you could make this.  We used leftover stuff from all our other dishes. Fantastic!

1/3 c yogurt
2-3 basil leaves, chopped
smidge of minced garlic (scraped it off the cutting board)
1/4 tsp lemon zest
1/4 tsp ground coriander
1 T chopped cilantro

Whisk it all together.

Wheat Berry and Barley Salad with Smoked Mozzarella
Our friend Robi made this with us. Delicious and satisfying, with lots of protein. Substitute regular mozzarella if you must, but the smoked mozzarella flavor brings it all together. You may want to cut back on the red onion a little if you have little guys.  Or consider adding more if you don't want to be bothered with having to talk to people. Whatever works for you. From http://www.epicurious.com/recipes/food/views/Wheat-Berry-and-Barley-Salad-with-Smoked-Mozzarella-12251?mbid=ipapp

1 cup wheat berries
1 cup pearl barley
1 small red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
6 scallions, chopped fine
1 1/2 cups cooked corn (cut from about 2 large ears)
1/2 pound smoked mozzarella cheese, diced fine
1 pint vine-ripened cherry tomatoes, halved
1/2 cup chopped fresh chives

Into a kettle of salted boiling water stir wheat berries and cook at a slow boil 30 minutes. Stir in barley and cook grains at a slow boil
40 minutes
While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.
Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, mozzarella, tomatoes, chives, and salt and pepper to taste and toss well. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad with parsley salad.



Blueberry Rhubarb Crisp with Pistachio Crust
This was also Robi's contribution.  We love when she joins us.  This was extremely popular with the kids, who did not pause to hear the answer to their question, "What's rhubarb?" http://www.epicurious.com/recipes/food/views/Blueberry-Rhubarb-Crisp-with-Pistachio-Crust-101793?mbid=ipapp

1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 pound rhubarb
2 cups blueberries (about 11 ounces)

For topping
1/3 cup shelled natural pistachios
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter

Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.

Make topping: Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.

Serve crisp warm or at room temperature.


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Mango & Red Pepper BBQ Sauce, Orzo Salad with Basil, Zucchini Lasagna,and Grilled Peaches

We haven't yet put away our grills, and with so much of the country feeling the heat, this week we're back out on the grill with a cool summer orzo salad that was difficult to stop tasting before it got served. We've also got an original lasagna dish in case, like so many with home gardens, you have zukes the size of little league bats coming out of your ears. 

Grilled Chicken with Mango & Red Pepper Barbecue Sauce
We let the chicken marinate while getting everything else ready. Once dinnertime rolled around, the chicken went on the grill, adding the BBQ sauce right at the end. I served it with the orzo salad and a side of stir-fried broccoli.  I didn't have 2 lbs of chicken breasts, so I used a pork tenderloin and 1 lb. of chicken breasts.  Lesson learned:  it works great on pork too!


Easy Chicken Marinade


2 lbs. boneless chicken breasts
1/2 t salt
1/2 t thyme
pepper to taste
1/3 c red wine vinegar
1/3 c oil
garlic powder



Marinate for 2-4 hours.  Grill.  If using Mango BBQ Sauce (see below), grill until 2-3 minutes from being done, and dunk the chicken pieces into the sauce, or baste if you prefer. Grill until done, and pour reserved sauce over to serve. 


Mango and Red Pepper Barbecue Sauce
We adapted this slightly from epicurious.com.  It's simple and good, with more of a Caribbean flavor than Asian. If you have a habit of putting every other mango chunk in someone's mouth, you might want to buy an extra mango for this recipe. 

2 T olive oil
1 medium onion chopped
1 medium red bell pepper chopped
1 tsp sea salt
1/3 c red wine vinegar
3 T molasses
2T Worcestershire sauce
1/4 tsp ground allspice
1 medium mango, peeled and cut into chunks
2-3 jalapeno diced, with seeds removed

Saute onions and peppers in olive oil. Add salt and cook until veggies are soft.  Stir in vinegar, molasses, Worcestershire sauce, and allspice.  Bring to a boil, then turn down the heat and simmer for one more minute. Let cool.  Spoon into blender, add mango, and blend until smooth.  Use as topping or basting for meat, but reserve some extra sauce for dipping or drizzling before you serve.


Orzo Salad with Lemon Basil Dressing
This salad was so light, unlike a lot of summer pasta salads. The original recipe calls for feta and olives, but we adapted it to the ingredients in our fridges and really liked this version. It kept well for the next day, too.

12 oz. orzo pasta
3 T olive oil
1 c finely diced red pepper
1 c finely diced zucchini
4 green onions, chopped
2 T capers
1/2 c cherry tomatoes, halved
1/4 c shredded parmesan cheese

Dressing

3 T lemon juice, fresh squeezed if you have it, with a bit of lemon zest for extra pop
1 T white wine vinegar
1 T minced garlic
1/4 c fresh chopped basil
1 tsp dijon mustard
1 tsp ground cumin

Cook pasta according to instructions (al dente preferred) and drain. Transfer to a large bowl and toss with olive oil.  Add red pepper, zucchini, green onions, tomatoes, and capers.  Whisk together dressing ingredients, and pour over top. Season with salt and pepper.  Garnish with fresh parmesan and toasted pine nuts if you have them.

Zucchini Lasagna
At the last minute during our cooking session this week, we threw together a zucchini lasagna that was the sleeper hit of the month. Inspired by a coworker's description, and saddled with a large number of zucchini on their last legs (a few had actually started growing legs), we came up with this dish that was a complete hit. And, after making a loaf of zucchini bread as well, no wasted zukes. I had some leftover red sauce, and for convenience, used a jar of premade light alfredo sauce. You can make your own if you like. This makes enough for 2 dinners so you can freeze one for later.  As an added plus, if you are doing a low-carb thing, this has no pasta in it!

2 large zucchini, sliced as thinly as possible lengthwise
32 ounce tub of ricotta cheese
1 egg
2 c spinach, chopped
3 T fresh basil, chopped
1 small shallot, sliced (or 1/4 large onion, sliced)
1 lb. sweet italian sausage (we used turkey sausage)
1 clove garlic, minced
1/2 c tomato sauce
1 jar alfredo sauce (15 oz)
1 1/2 cup total grated white cheese (mozzarella, havarti, gouda, parmesan)

Mix the ricotta, egg, spinach, and basil together in a medium mixing bowl. Saute the sausage with the onions and garlic until cooked. Using two 8x8 baking pans or one 9x13 baking pan, layer the zucchini along the bottom. Add the red sauce. Press the ricotta mixture into an even layer. Sprinkle the sausage mixture, then add a zucchini layer. Pour a thin layer of alfredo sauce and press another layer of ricotta mixture. Top with another layer of zucchini, the rest of the alfredo, and generous sprinkling of the white cheese blend.  Bake at 350 degrees for 20 minutes covered, then 25 minutes uncovered until cheese is golden brown.

Grilled Vanilla Almond Peaches
I know this is probably obvious. but serve with a scoop of vanilla ice cream. Oh my.

4-6 peaches, cut into thirds
2 tsp vanilla
1 tsp almond extract
3 T brown sugar

Mix the vanilla, almond, and brown sugar together, and drizzle over peaches.  Toss gently if needed so they are evenly coated. Grill with cut side down until the peaches have nice grill marks. You may have to turn them a little so that both sides are evenly grilled.  Serve warm with vanilla ice cream.

Zucchini Bread
I gave Claire the zucchini that didn't make it into the lasagna, and she returned volley with this.  It didn't last long. 

3 eggs
1 c canola or vegetable oil
3 tsp vanilla
2 c sugar
2 c grated zucchini
3 c flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
4 tsp cinnamon
2 tsp grated orange peel

(1 c chopped walnuts optional)

Preheat oven to 325 degrees. Whisk together dry ingredients in a small bowl and set aside. Beat eggs until light in color. Add oil, vanilla, sugar and zucchini.  Mix well, then blend in dry ingredients.  Grease and flour 2 large loaf pans. Bake for 1 hour.  Also makes 4 mini-loaves, but reduce baking time.


Strawberry Pretzel Dessert
No doubt about it.  This is a retro, women's magazine, summer classic that kids will love. Strawberry jello and Cool Whip, universal kids' treat. Mmm.  Fair warning:  if you let toddler twins self-feed this dish, it might take you over an hour to clean up the kitchen.

1 1/2 c crushed pretzels
4 T sugar
3/4 c butter, melted
1 tsp vanilla

1 c white sugar
2 x 8 oz pkg cream cheese
1 x 8 oz container Cool Whip
1 tsp vanilla

1 x 6 oz package strawberry flavor jello
1 c boiling water
1  c cold water
1 x16 oz package fresh cleaned, trimmed, and quartered strawberries (can substitute frozen)

Preheat oven to 350 degrees.  Mix together crushed pretzels, 4 T sugar, melted butter, and vanilla.  Press firmly into 9x13 pan.  Bake for 10 min. Let cool completely. In medium-sized bowl mix, sugar, cream cheese, and vanilla.  Fold in Cool Whip.  Spread evenly over cooled crust, pressing out to the edges so you can't see any of the crust.  Refrigerate until set, about 1 hour.

In a bowl stir jello and boiling water together. If you are using frozen strawberries, mix them in with the jello at this point. Pour jello/strawberry mixture over cream cheese.  If you are using fresh strawberries, pour the jello mixture over the cream cheese, then layer in the strawberries. (They will sink a little.) Let set at least 4 hours or overnight.

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