Chicken Teriyaki Pilaf with Butternut Squash and Mushrooms

TeriyakiChix

Watch me make this on my YouTube!

Yield: 4 to 6 servings

Teriyaki Chicken:

1/3 cup soy sauce

3 tablespoons granulated sugar

3 tablespoons mirin

1 teaspoon freshly grated ginger, grated on a Microplane

¼ teaspoon freshly grated garlic, grated on a Microplane

1½ pounds boneless skinless chicken thighs

Add all ingredients, except chicken, to a medium saucepan (do not put over heat) and stir until sugar has dissolved. Add chicken and stir to coat. Let sit at room temperature while you prep the pilaf.

Pilaf:

2 tablespoons neutral oil, such as grapeseed oil

2 tablespoons toasted sesame oil

1 tablespoon freshly grated ginger, grated on a Microplane

1½ tablespoons minced garlic

1 large shallot, peeled and thinly sliced

1 pound cremini mushrooms, thinly sliced

1 cup Jasmine rice, rinsed and drained well

1¼ cup chicken stock

2 tablespoons rice wine vinegar

3 tablespoons white miso

2 pounds butternut squash, peeled, seeded and diced medium

¼ teaspoon freshly ground black pepper

2 scallions, thinly sliced on a bias, white and green parts

2 teaspoons sesame seeds

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Add the oils, ginger, garlic and shallot to a 5.5 quart dutch oven and cook over medium heat, stirring frequently, until shallots are soft and translucent, approximately 5 minutes.

Add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their liquid and are soft, approximately 5 minutes.

Add rice, stir to combine and cook for 2 minutes, stirring frequently.

Add stock and rice wine vinegar. Stir to combine. Add miso and stir until incorporated fully. Add squash and pepper and stir to combine. Level rice mixture with a spatula. Add the chicken thighs (but not the sauce – keep the sauce in the saucepan!) in a single layer on top of the mixture. Cook, uncovered, until mixture is simmering all the way through (center and sides – everywhere!). Once a simmer is achieved, cover and transfer to oven. Bake for 20 minutes.

Remove from oven (keep covered) and let rest, covered, for 20 minutes.

While the pilaf is resting, put the teriyaki sauce over low heat and reduce, stirring occasionally, until 1/3 cup sauce remains. Remove from heat. (You may want/need to reheat sauce if you wait a long time before serving pilaf).

Pour teriyaki sauce over the chicken. Top with scallions and sesame seeds and serve!

Tray Bake Sausage with Cabbage and Roasted Cherries

sausagetray2 copy

Watch me make this on my YouTube Channel!

Yields: 4 servings

 

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 small cabbage (1¼ pound cabbage) cored, quartered and thinly sliced (7 packed cups)

1 large shallot, peeled, halved and thinly sliced

4 (5-inch) sprigs fresh rosemary

1½ pounds fresh Spicy Italian Sausage (4 links), poked with a sharp knife (5-10 times per)

1 pound frozen, pitted cherries, thawed

½ cup roughly chopped toasted and salted pecans

¼ cup fresh flat-leaf Italian parsley leaves

 

Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.

Add the mustard, vinegar, olive oil, salt and pepper to a large bowl. Whisk to combine. Add the cabbage, shallot and rosemary and mix thoroughly to combine.

Spread the cabbage mixture over 2/3rds of a parchment paper-lined sheet tray.

Evenly space the links on top of the cabbage mixture.

In the remaining 1/3 space on the sheet tray, spread out the cherries.

Bake for 15 minutes and then flip the sausages.

Continue baking until the internal temperature of the sausages reaches 160 degrees Fahrenheit, approximately 15 minutes.

To serve, place some of the cabbage in a shallow bowl. Top with a sprinkle of pecans and parsley. Spoon roasted cherries around the cabbage and top with a sausage.

Za’atar Pasta Salad

zaatar pasta salad

Watch me make this on my YouTube!

 

Yield: 8 to 10 servings

 

Pasta:

16 ounces small pasta of your choice (such as fusilli, geminelli, cavatelli)

2 tablespoons kosher salt

 

Vinaigrette:

1 large garlic clove, peeled and minced on a Microplane (1 teaspoon)

1 large shallot, peeled and diced small (1/3 cup)

6 tablespoons freshly squeezed lemon juice

2 tablespoons red wine vinegar

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

¼ teaspoon red pepper (chili) flakes

2 teaspoons finely chopped fresh oregano

¾ cup extra-virgin olive oil

 

Salad:

6 ounces crumbled feta cheese

1 (15-ounce) can dark red kidney beans, drained and rinsed

1 (10-ounce) jar pitted Castelvetrano olives, drained and roughly chopped

2 cups grated Parmigiano-Reggiano cheese, not pre-grated

1 pint cherry tomatoes, quartered

4 persian or English cucumbers, halved and sliced thinly on a bias

1/2 cup toasted pine nuts

1 cup roughly chopped flat-leaf Italian parsley

4 teaspoons za’atar, plus more to taste

 

Add 16 cups water to a pot. Add 2 tablespoons of salt and bring to a rolling boil.

Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While pasta is cooking, add vinaigrette ingredients to a very large bowl. Whisk vigorously until emulsified just before adding pasta.

When pasta is done, drain (do not rinse) and add to the large bowl with the (now whisked) vinaigrette. Mix thoroughly.

Let pasta vinaigrette mixture rest at room temperature until it has cooled. Stir occasionally.

While cooling, add all salad ingredients except za’atar to a medium bowl.

Once pasta is room temperature, add salad ingredients to the pasta and gently fold to combine.

Sprinkle za’atar over salad and fold again to combine. Season to taste with additional salt, pepper and za’atar.

Serve and store any leftovers in the refrigerator.

Tzatziki: Chilled Cucumber Yogurt Dip

There’s nothing like a cool dip on a hot summer day!

tzatziki

Tzatziki: Chilled Cucumber Yogurt Dip

Yield: 4 servings

 

1 cup plain Greek-style yogurt

2 small cucumbers (English, Japanese, or Persian), peeled, seeded and diced small

1 small garlic clove, peeled and grated on a Microplane

1½ teaspoons finely chopped fresh dill, plus more for garnish

1½ teaspoons finely chopped fresh mint

1½ teaspoons extra-virgin olive oil

¾ teaspoon red wine vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Mix all ingredients in a small bowl.  Garnish with dill.

Serve with grilled meat, pita crisps and/or freshly cut vegetables such as carrots, celery, bell peppers and cucumbers.

Summer Squash Salad with Pecorino Romano and Capers

Summer Squash Salad with Pecorino Romano and Capers

Summer Squash Salad with Pecorino Romano and Capers

Yield: 6 servings

 

Vinaigrette:

2 tablespoons white wine vinegar

2 tablespoons freshly squeezed lemon juice

1 medium shallot, peeled and diced finely (3 tablespoons)

3 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

 

Salad:

3 small zucchini or summer squash (mix of both, preferably)

Kosher salt, to taste

1 tablespoon capers, rinsed and drained

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

¼ cup roughly chopped fresh flat-leaf Italian parsley

 

1. In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

2. Using a mandoline or your vegetable peeler, carefully slice the zucchini lengthwise into 1/16-inch thick slices lengthwise. The slices will resemble wide pasta noodles. Season to taste with salt and pepper.

3. Place the zucchini in a medium bowl.

4. Whisk the olive oil into the shallot mixture and add the capers. On a plate, loosely arrange some zucchini slices into a small pile, then spoon some of the caper vinaigrette over the top.

5. Lastly, using a vegetable peeler, top with some shavings of cheese and some of the parsley.

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Cook with me!

My online Clean Eating Academy cooking course, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” starts APRIL 3rd!

Sign up today and I’ll see you on MONDAY! Wohoo!

A sampling of what you will be eating…

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Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Try my delicious veg & fruit packed stew recently featured in Clean Eating Magazine!

braised-spiced-chickpeas-with-swiss-chard-sweet-potatoes

photo by Ronald Tsang

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

 

Yield: 6 servings

 

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 medium yellow onions, peeled and diced small (2 cups)

2 small fennel bulbs, stems and bottoms removed, diced small (2½ cups)

¼ kosher salt, plus more to taste

7 large garlic cloves, peeled and minced (2 tablespoons)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 tablespoon orange zest, grated on a Microplane

1 pound sweet potatoes, peeled and cut into ½-inch cubes (3 cups)

3-ounces dried figs, tough stems removed and quartered (9 figs)

3-ounces dried apricots, chopped roughly (11 apricots)

3-ounces dried plums, chopped roughly (12 plums)

1 tablespoon honey

2 (15.5-ounce) cans chickpeas, rinsed and drained

3 cups low sodium chicken stock

1 pound rainbow chard (leaves and stems), chopped roughly

Freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

 

Add the olive oil, onions, fennel and ¼ teaspoon salt to a 5.5 quart dutch oven and cook over medium heat, stirring occasionally, until soft and translucent, 10 to 12 minutes.

Add the garlic, cumin, coriander, cinnamon and orange zest. Stir and cook until fragrant, 1 minute.

Add the sweet potatoes, dried fruit, honey, chickpeas and chicken stock. Cover and increase the heat to medium high to bring to a boil. Once at a boil, reduce the heat to medium low. Cook for approximately 10 minutes, until the sweet potatoes are barely tender.

Stir in the chard. Cook, uncovered, for 8 to 10 minutes, until the greens are tender.

Season to taste with salt and pepper.

Serve in bowls and top with fresh cilantro for a delicious garnish. (Pairs well with brown rice, quinoa, chicken, etc.) Tip: make this dish vegetarian by swapping out the chicken stock for veg stock.

Pot Roast with Root Vegetables and Kumquats

Presenting… your holiday roast!

pot-roast-with-veggies-and-kumquats

Pot Roast with Root Vegetables and Kumquats

Yield: 6 servings

1 (2½- to 3-pound) boneless beef chuck roast

1½ teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

4 tablespoons extra-virgin olive oil, divided

2 large yellow onions, peeled and diced medium (3 cups)

3 celery stalks, chopped roughly (1½ cups)

5 large carrots, peeled and chopped roughly (5 cups)

3 tablespoons tomato paste

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

2 cups red Zinfandel wine

4 cups chicken stock

2 dried bay leaves

5 sprigs fresh thyme

1 pound small yellow potatoes (7 to 10), scrubbed

6 kumquats, halved and seeded

  1. Remove the roast from the refrigerator, pat dry and season all sides with the salt and pepper. Allow the roast to sit at room temperature for 1 hour.
  1. Adjust an oven rack to the middle position, then preheat the oven to 300ºF. Open a few windows or turn on the oven hood/fan; it might get a little smoky.
  1. Heat a small oven-safe pot over medium-high heat until hot, then add 1 tablespoon oil. It will most likely start to smoke. Immediately add the roast and brown on all sides, 2 minutes per side. Transfer the roast to a large plate and discard the oil.
  1. Return the pot to medium-high heat. Add 2 tablespoons olive oil, the onion, celery and carrots. Cook, stirring occasionally for 5 to 7 minutes until the onions are soft and translucent.
  1. Add 1 additional tablespoon of olive oil, the tomato paste and the garlic. Cook 2 minutes more, stirring often.
  1. Add the wine and stir with a wooden spoon, loosening up any brown bits stuck to the bottom of the pan. Cook for 3 minutes more; it will begin to thicken just a bit.
  1. Stir in the stock, bay leaves, thyme, potatoes and kumquats. Replace the roast in the pan. Depending on the size of your pot, the roast may be halfway or completely submerged.
  1. Bring the pot just barely to a simmer, cover and carefully place in the oven for 2 hours and 45 minutes. Remove from the oven.
  1. Season to taste with salt and pepper. To serve, remove the roast and cut into pieces, or simply pull apart with two forks. Discard the bay leaves and thyme sprigs. Ladle pieces of the roast, vegetables, and broth into soup bowls.

Note: When shopping for your boneless beef chuck, look for a lot of marbling in the meat. Those white streaks are marbling, or fat. It is the fat, in part, that gives this dish loads of flavor and keeps the meat moist. The total cooking time is just over 1 hour per pound of meat. Thus, a 2½ pound beef chuck roast will take approximately 2¾ hours to cook.