Feb

22

Chicken Curry

Chicken / Dinner  Posted by / 10 comments
chicken-curry

I came up with this Chicken Curry recipe a few weeks ago when I had a package of boneless, skinless chicken breasts in the fridge and was feeling tired of the same ol’ same ol’. I flipped through some cookbooks for inspiration and settled on this simple and delicious Indian style stir-fry.  Thinly sliced chicken breasts are quickly sautéed with curry powder, then simmered in an aromatic and slightly sweet curry sauce thickened with Greek yogurt. Green peas and fresh chopped cilantro add a vibrant, fresh touch. The best part is that you can have it on the table in 30 minutes, and the cooking method ensures that the chicken comes out reliably tender every time.

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Feb

15

Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans

Dinner / Pizza, Pasta & Vegetarian / Vegetables & Sides  Posted by / 12 comments
quinoa-pilaf

Eating healthy should never leave you hungry, which is one of the reasons I love quinoa (pronounced keen-wah). It looks like couscous and eats like a grain – i.e., it’s filling and satisfying –  but it’s actually the tiny seed of a plant related to leafy greens like spinach and Swiss chard. Quinoa is incredibly high in protein and fiber, and contains all of the essential amino acids your body needs. What’s more? It’s gluten-free, cooks quickly (just 15 minutes!) and can take on limitless flavors. Here, I’ve gussied it up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes a wonderfully earthy and hearty dish.

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Feb

12

Chocolate Paninis

Breads / Breakfast & Brunch / Desserts / Snacks  Posted by / 5 comments
chocolate-paninis-stacked

Reading all the food magazines in February makes me feel hopelessly unromantic. I don’t even remember the last time I made my husband a romantic dinner for two complete with pink champagne, oysters and other aphrodisiacs. (Do people really do this? On weeknights? Am I alone here?) Valentine’s Day at our house, I’m sorry to say, is a family affair.  We might exchange a card now an then, but seriously…we’re mostly opening dozens of homemade Valentines stuffed with cheap candy from all the kids’ classmates, and the card my 91-year-old grandmother sends me every year with a lipstick kiss on the envelope and Hershey’s Kiss tucked inside.

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Feb

08

Southwestern Maple Glazed Salmon with Pineapple Salsa

Dinner / Fish & Seafood  Posted by / 16 comments
maple-glazed-salmon-pineapple-salsa-1

This maple glazed salmon was featured on the August cover of Cooking Light.  It caught my eye as I was about to get in line at the grocery store and looked so good, I turned around and made a beeline to the fish counter instead.  You basically make a homemade chili powder, dust it generously over salmon fillets, then broil and glaze with maple syrup.  The spices create a delicious top crust and add a hint of heat and bitterness to balance out the sweetness of the syrup and richness of the salmon.  The pineapple salsa is my addition.  If you don’t want to bother, the salmon is delicious on its own but the fresh fruit really adds another dimension and completes the dish.

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Feb

06

Kale, Apple and Pancetta Salad

Salads  Posted by / 10 comments
kale-apple-pancetta-salad

One of the things I love about writing my salad column at Serious Eats is that it keeps me from getting into a salad rut. After all, if I didn’t have the challenge of coming up with new salad recipes week after week, I might never have tried this combination of shredded kale, slightly bitter radicchio, crispy-salty pancetta, tart apples and crunchy pecans in a zingy maple vinaigrette. It’s a beautiful winter salad that touches all your taste sensations. Even my husband, who at 6’2 and 200 pounds (all muscle, of course) is not much of a salad guy, could not get enough of it.

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