A Practical Guide To Healthy Living

When I received the latest Everyday Food Magazine in the mail just a few days ago, I flipped through it and found this recipe . . . and I knew immediately I had to make it – and tweak it, of course.  This utilizes one of my favorite short-cut ingredients, the rotisserie chicken, and highlights a new veg for us, asparagus.  Yes, that’s right – until last spring, D. wouldn’t touch the stuff.  But he manned-up and tried it again last year and whaddaya know?  He liked it!  (For the record, I have always loved asparagus – now I am hoping he reverses his salmon, cucumber and zucchini aversions.  Oh, and then there’s the tuna, hard-cooked eggs, not-so-crazy-’bout-cabbage issues to sort out . . . .)

But I digress.  This got a “wow!” from D. on Wednesday night - it’s that good.  A bit more of a treat than some of my recipes, because it includes butter, but the indulgence is worth it.  This is so fresh-tasting, light and lemony.  It screams “SPRING!”  It’s a super-quick (approximately 20 minutes) one-pot weeknight meal that will have your family begging for more!

Couscous With Asparagus, Peas & Chicken (adapted from Martha Stewart’s Everyday Food Magazine – recipe is not available on line at this time)

In a medium saucepan, melt the butter over medium-low heat.  Add the white parts of the scallions and cook, stirring constantly, until softened (approximately 3 minutes).  Add the lemon zest and the broth and season with a little salt and pepper.  Bring to a boil, then add the asparagus and peas.  Return to boiling and stir in the couscous and the chicken. Remove from heat, cover, and let sit for 7 minutes.  Stir in the lemon juice, green parts of the scallions, and the parsley and season with salt and pepper.  Serve!

Serves 4.

Print This!

On Saturday morning, I headed out in the chilly rain to gather some appetizers to take to our friends’ house that evening.  In old-world-style, I made a couple of stops – collecting my favorites from Sevan Bakery(Watertown) and Eastern Lamejun (Belmont).  At Sevan, I got some hummus (theirs is the only purchased hummus L. will deign to eat), some whipped feta spread (really, you’ve GOT to try this – whipped feta and red peppers – so yummy I want to put my face in it), and some muhammara (Aleppo pepper, walnuts, pomegranate molasses – rich and a deep rich flavor unlike any other – great as a dip or slather it on baked chicken or fish). At Eastern Lamejun, I bought ½ dozen meat lamejunwith garlic and a bunch of house-made pita chips. 

Have you ever had lamejun?  They’re delicious – a piece of very thin round dough is covered in minced meat (lamb, beef, and E.L. makes them with chicken, too) and spices.  You heat ‘em and eat ‘em.  They even freeze well.  By the way, keep this idea in your back pocket, because they’re a great summer convenience food – think 2 or so per person and whip up a nice fresh salad – stuff salad inside the lamejun, roll and eat.  Dinner, done!

Anyway – this is all a long lead-in to today’s recipe.  Because I had a minute to browse at Sevan, I sought dried bean inspiration.  I came away with a big bag of dried chickpeas, just like mama used to make.  As you know, I’m trying to eat fewer canned foods, and one of my canned-goods staples is chickpeas.  I came home and cooked up ½ the bag to use later in a recipe.  Now be forewarned – should you get bold and try to cook these at home, they take a super long time to cook – something on the order of 2 hours!  Not for the faint of heart . . . but you’ll be richly rewarded for your efforts.  Freshly cooked chickpeas are firmer and more flavorful than their canned cousins.  And much, much cheaper.

This easy Armenian recipe is not only tasty, but it’s a nutrient blast – chard, chickpeas, lycopene from the tomato paste and a little olive oil to help you absorb all the nutrients . . . do yourself a favor and serve it over brown rice, at least, to keep up the momentum!

Chard ‘n’ Chickpeas (adapted from this recipe at The Armenian Kitchen)

Heat the oil over medium heat and sauté the onions until they’re translucent.  Add the chard and sauté until it is wilted.  Add the chick peas, tomato paste, broth and a sprinkling of salt and pepper. Cover and simmer on low heat until the chard is tender, about 20-30 minutes.  If you have any Aleppo pepper on hand, it’d be awesome in this dish.  I sadly forgot to pick some up that day!

Serve over brown rice pilaf.

Serves 4.

Print This!

Last Thursday was a banner food day for this food-lovin’ mama.  I had lunch at Coppa with a couple of friends, and let me assure you, it’s just as fab for lunch as it is for dinner.  But I do urge you to try both – because while the menus have some overlap, there are far fewer cooked dishes at lunch.  The crostini are superlative, and the pizzas are scrumptious, but you’ve gotta try the pastas and the meatballs, too.  Lunch was a lot less crowded, so if you’re in the ‘hood (or desire a field trip), you should definitely give it a whirl.  Note also that the patio is now open – too cold for us to eat there last week, but it’s in full sun at noontime and would make for a truly spectacular lunch or dinner experience when it warms up.

Later that evening, I attended a great event at the New Art Center in Newton called “The Art of Making Food Beautiful.”  The evening was divided into two halves, a sweet and a savory (my kinda event!); mine started with sweet.

John Pergantis, the owner of Party Favors, demonstrated cake decorating technique.  Party Favors is well-loved around Boston for its fanciful decorations and tasty cakes.  They can create pretty much anything your heart desires in terms of cakes – in fact, they did a 3-D Tigger cake for L’s first birthday that was truly amazing.  While I don’t have the patience to do any serious cake decorating (if my cakes have 2 layers, well, that’s somethin’), it was interesting to see how these famous goodies are frosted.  And did you know that Party Favors’ delicious butter cream frosting is made from only butter and powdered sugar?  (I always add a bit of milk or cream to mine.)  They apparently beat it forever to get all the air out.

This is what their finished product looked like.  I love the monkeys! 

 Next, each of the attendees got to try her hand at cake decorating.  Party Favors provided us all with white-frosted chocolate or vanilla cupcakes and set us to work with various icing tips and colored frostings.  Here’s the creative and energetic D.H., hard at work on her masterpiece, which she promptly devoured.  I didn’t even bother with the formalities, I just dug in.  It was, of course, delicious – moist and flavorful and the frosting was to die for.

In the next half of the evening, Jeff Founier, the chef and owner of 51 Lincolnin Newton Highlands, talked about his food and art.  Like many local chefs, Fournier is focused on fresh, local food, served simply.  Fournier also spoke about translating his love of clean, bright color and simplicity from canvas to food.  He had some great examples on hand – the vibrant colors in his paintings were picked up in squeeze bottles of bright purees  (think pinky/purply beets and brilliant yellow bell peppers) and made for stunning stripes of color on plates of über-fresh ceviche and carpaccio. 

The food was tasty and his tips helpful.  When asked what “mere mortals” can do in the home kitchen to jazz-up food, Fournier brought up vinaigrettes.  He said flat out that no one should be buying salad dressings – they’re so easy to make (sound familiar?) and gave a few off-the-cuff recipes like a citrus vinaigrette with OJ, shallot, champagne vinegar and canola oil; an easy bleu cheese dressing with buttermilk, Hellmann’s mayonnaise, bleu cheese and white vinegar; and a “smoked strawberry” one with grilled strawberries.

And his advice for a great way to get your dinner guests’ attention? Contrast – either in flavor or in temperature.  So think bursts of intense flavor layered with more subtle ones, or something cold or hot added to a dish of the opposite temperature. 

 It’s always interesting to hear chefs talk about where they find their inspiration and I definitely would like to try 51 Lincoln – the menu changes based on the season, the chef’s whim and the availability of ingredients – sure to make it a fun and interesting dining destination.

I happily waddled home that night, visions of paté, charcuterie and cupcakes dancing in my head! 

Print This!

Hey sweet readers . . . . do you know what today is?  My 200^thpost!?  I can hardly believe I’ve been squawking at you this long, but the numbers don’t lie.  Let’s raise a cup of quinoa to 9 months of sharing, and here’s to many, many more.  I couldn’t keep this up if it weren’t for the kind “atta-girls” I get from you guys.  Thanks for reading me! 

Today I’ve got another “transitional” recipe for you . . .  one that’ll bridge the gap between winter and summer (a.k.a. spring) if you’re in a Northern clime.  It also utilizes one of my favorite foods, Greek yogurt, to make a creamy sauce, without adding lots of fat and calories. This’ll take you 30-45 minutes to get to the table, depending on how long your chicken takes to cook.

Greek Chicken & Kale (adapted from Donalyn Ketchum’s blog, dlyn)

Prepare your chosen starch according to its package directions.

Sprinkle both sides of each chicken breast generously with salt, pepper, thyme and oregano.  Heat the butter and olive oil in a large skillet and cook the seasoned breasts until no longer pink in the middle – approximately 7-10 minutes on each side.  Remove to a plate and tent with foil to keep warm. 

Add the onion and garlic to the pan with a little salt. Sauté over medium-low heat until the onion is translucent.  Add the kale to the pan in batches, stirring to incorporate and wilt the kale.  Add the chicken broth, 1 t. oregano, ½ t. salt and a few grinds of pepper, cover, and cook, stirring occasionally, until the kale is tender; approximately 10 minutes.  Taste for seasonings and remove from heat.  Stir in the yogurt.  Add the chicken and any accumulated juices back into the pan and sprinkle the cheese over the top.  Cover and let sit for 5 minutes to the cheese get a little warm – but don’t put the heat back up or your yogurt will curdle.  Serve the kale and chicken over rice or orzo, and pass a plate of lemon wedges – squeeze a little lemon over the lot just before eating. Enjoy!

Serves 4. 

Print This!

Those of you who’ve been reading me for a while probably saw the list of 10 for ’10 that I published back in January.  How’re you doing on those?  Specifically, have you worked to reduce your canned-goods exposure?  You know you don’t want to consume more BPA than you have to.  If you’re still cracking cans regularly, I have a challenge for you . . . can you go one week without using anything that comes in a can?  This includes soft drinks, people, if you drink those (which you shouldn’t, but maybe that’s your vice?).  Read on for tips ‘n’ tricks and decide whether you’re man- or woman-enough to commit . . . .

5 sweet tips for reducing your canned-goods use:

1. Gather an arsenal of recipes that don’t require canned foods. Many of the recipes here on Semi-Sweet don’t call for canned goods . . . and there are a billion on the ‘net.  Plan your menus for the week on the weekend and shop accordingly.  See also, number 2 below.  
2. Plan ahead to have more fresh fruit and veg on hand.  Again, planning your meals for the week in advance can help with this.  You might also want to consider buying a Community Supported Agriculture, or CSA share.  And when you can’t get to the market, frozen fruits and vegetables are a great alternative to canned.  Always have some fan-favorites on hand.
3. Make soup from scratch. Take a little extra time on the weekend and prepare a big vat o’ soup – pop extra servings in the freezer or eat off the vat all week.  Indulge your kid’s chicken-noodle obsession by floating her favorite noodles (pre-cooked) in low-sodium chicken broth (from a box, people!) or better yet, use your own homemade stock.
4. Go with dried beans. Canned beans are über-convenient, but cooking dried is cheaper and pretty simple, with a little forethought. Check out my post here.  Remember, you can freeze your home-cooked beans so they’ll be just as convenient as canned.
5. Seek safer packaging. Look for tomato paste in glass jars, stock in a box, tomatoes in glass jars or tetra packs.  Choose soups, juices and other foods packaged in cardboard cartons made of layers of aluminum and polyethylene plastic (labeled with a number 2 recycling code).  Choose plastic, or even better, glass bottles for beverages. If you don’t already have one, get yourself a re-usable water bottle – stainless steel is best.

Do you have a need to read?  The EWG provides a boat-load of information on BPA exposure from canned foods. 

What’s the hardest canned-good for you to give up?  I’ll start – I love tinned sardines in mustard sauce.  I don’t eat them every week (lots of salt), but once in a while I love them on toast.  Little unusual, I know, but I’ve not seen an alternative packed in glass .  . . .

Print This!

It’s very cold again here in Boston.  And rainy.  And it might actually snow a little bit tomorrow.  Not the stuff that dreams are made of . . . no no no.  These antics definitely throw a body off food-wise.  I mean, not too many days ago it was close to 90 degrees here!?  What to do?  While you may not feel like heading for the salad bar in times like these, try moderating your cravings for rich food with more vegetables and fruits.  I made this easy braise the other night and D. and I both loved it.  It’s comfort-food, but not too heavy.  Perfect for the wackadoo springtime weather in New England.

Braised Chicken & Polenta (adapted from Everyday Food Magazine)

In a large pot over medium-high heat, heat the oil.  Season the chicken with salt and pepper and brown it on both sides, approximately 5 minutes per side.  Transfer to a plate.  Add the garlic, tomatoes and oregano and cook until fragrant, about 30 seconds.  Add the wine/vermouth and cook until almost evaporated, another minute.  Stir the beans into the mix for 2-3 minutes to let them thaw.  Add 1.5 c. of the broth and return the chicken and any accumulated juices to the pot.  Bring the mixture to a boil, cover and reduce to a simmer.  Cook an additional 15 minutes or until the chicken is cooked through and the beans are tender.  Season with salt and pepper and squeeze in the lemon juice.

Meanwhile, for the polenta, combine 4 ½ c. of broth, 1 ½ t. of kosher salt, and ¼ t. of pepper and bring to a boil.  Add the cornmeal as you constantly whisk the broth.  Reduce the heat to medium-low and cook, whisking frequently, until the polenta has thickened, approximately 20 minutes.  Whisk in the butter.

Serve the chicken and veggies over the polenta in large bowls.

Serves 4.

A note:  Did you know that you can substitute vermouth for white wine in most any recipe?  I can’t remember where I learned this years ago – but it has revolutionized my life.  We don’t drink a lot of white wine here, so it’s rarely around.  So who wants to use a little bit of a bottle and have it go to waste?  Vermouth’ll keep forever in your cupboard so you’ll always have it on-hand for recipes like this one.

Happy weekend, everyone – I hope the weather is better where you are!

Print This!

I’m a huge fan of Joanne Chang’s food.  Remember this Chinese chicken salad?  Fantabulous.  Those of you in Boston can taste her treats at Flour Bakery and the fun and funky Myers + Chang restaurant, but those of you elsewhere can glimpse her genius by whipping up this easy shrimp dish.

This recipe is an adaptation of one that appeared in the November, ’09 issue of Food & Wine.  It’s got a great sweet/spicy flavor and is full of protein and veggies.  And guess what?  Its secret ingredient is ketchup . . . so maybe your kids’ll try it?

 Stir-Fried Shrimp & Bok Choy (adapted from Joanne Chang’s recipe in Food & Wine)

Clean the bok choy and cut into bite-sized pieces.  Place in a vegetable steamer set over boiling water and steam until crisp-tender.

Meanwhile, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch in a large bowl.

Then whisk the ketchup and broth in a medium bowl, and then add the salt and other teaspoon of cornstarch.

 In a large skillet, heat the oil until shimmering.  Add the shrimp and stir-fry until just starting to turn pink.  Add the ketchup sauce and simmer until the shrimp are cooked.  Stir in the bok choy.  Remove from heat and stir in the scallions and cilantro.  Serve over rice or Chinese noodles.

 Serves 4.

Print This!

Hi friends,

Check out the wonderful Macheesmo blog today for my guest post on cultured and fermented foods and why YOU should eat some. 

While you’re there, click around and check out Nick’s awesome recipes and lovely photos.  Don’t forget to fan him on Facebook, and follow him on Twitter!

S.

Print This!