Red Rice Mango Salad with Chicken & Peanuts

Guys, I have a new obsession with grain salads. I can't get enough of them lately. I know, green salads are literally one of the healthiest choices you can make when it comes to food, and I do try to eat them, I really do, but there are just some days when the prospect of lettuce for lunch just sounds like a complete and utter snore fest. There. I said it. Sometimes lettuce is just plain boring. Does anyone else feel me on this?

But when you swap out lettuce for a unique ancient grain like this nutty, earthy Bhutanese red rice as the base for your salad, now that's a game changer, isn't it? There's nothing boring about an exotic heirloom grain- black rice is my jam right now too- and don't worry, there's still plenty of room for fruits, veggies and lean protein in this stunning summer salad.

With its Indonesian inspired flavors (mango, peanut, fish sauce) and fresh, spa-like ingredients (cucumber, avocado, scallion) this is the sort of dish I like to picture being served to me as I lounge beachside at a Balinese resort. Go ahead, I'll give you a moment to picture yourself in that idyllic little scene, too...

Seriously, though, imaginary Bali vacations aside, it is just as perfect scarfed down with chopsticks in your living room at 5 pm, like a little mini getaway in itself.

serves 4
Ingredients
1 cup red rice
2 tbsp. grapeseed or vegetable oil
2 tbsp. lime juice
1 tbsp. fish sauce
2 tsp. agave nectar or honey
1 tbsp. coconut oil
1 lb. boneless, skinless chicken thighs
salt and pepper, to taste
1 medium ripe mango, peeled, pitted and diced
1/2 cucumber, thinly sliced
1 avocado, diced
2-3 scallions, thinly sliced
1/4 peanuts, roughly chopped

Instructions
1. Bring rice and 2 cups of water to a boil in a medium sized saucepan. Season lightly with salt. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 20-25 minutes. Remove pan from heat and let stand, covered, until cooled to room temperature.
2. Meanwhile, make the dressing and cook the chicken. Combine grapeseed oil, lime juice, fish sauce and agave, whisking to combine. Season with salt and pepper and set aside.
3. Melt coconut oil in a skillet over moderately high heat. Season chicken with salt and pepper on both sides and cook for about 5-6 minutes per side, flipping once. Remove from heat, let stand for 5-10 minutes and cut into 1-inch cubes.
4. Combine rice, chicken, dressing, mango, cucumber, avocado, scallions and peanuts in a large salad bowl. Toss gently and season to taste. Chill for at least one hour before serving.

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Quinoa Sliders with Green Goddess Aioli

Correct me if I'm wrong, but we are in the midst of springtime, are we not? I only ask this because generally, during this time of year in this neck of the woods we are fortunate enough to revel in mild and pleasant climate. Yet here I sit, schvitzing like potato salad at a picnic in this sweltering 90 degree heat that decided to show up to the party about 2 months early. It's a bit discombobulating, really...I mean, peaches at the market? Already? Did I nap straight through May and June and suddenly wake up in July?

Not that I mind waking up to gorgeous, clear, sunny skies terribly, but it's not the most comfortable thing in the world when you spend every day slaving over a hot stove for a living. But alas, what can one do?

Stick one's head in the freezer every 15 minutes, that's what.

I'll tell you one thing: this sizzling, stifling, blistering weather has got summer flavors on my radar more than ever. We've already started the grilling fest at home, and the other day I got all giddy over a lovely salmon with white peach and basil chutney that I made for some clients.

But what I'm really excited about are these crispy, golden quinoa sliders, paired with a delightfully herbaceous green goddess aioli (not totally from scratch though because it is entirely too hot for all that). Vegetarian friendly, but meat lover approved, they're the perfect crowd pleaser to kick off the first big BBQ of the season- Memorial Day appetizer anyone?

makes about 6 sliders
Ingredients
for the sliders:
1/2  cup coarsely grated zucchini
1 egg, lightly beaten
1/3 cup quinoa, cooked and cooled
1/4 cup plus 2 tbsp. breadcrumbs, preferably homemade
2 tbsp. freshly grated parmesan
1 clove garlic, grated
1 tsp. fresh dill, chopped
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
6 mini slider buns
Cucumber, thinly sliced
Roma tomato, thinly sliced
Butter lettuce leaves, rinsed and torn

for the green goddess aioli:
3 tbsp. assorted fresh herbs, such as parsley, basil, dill and chives, finely chopped
1 tbsp. lemon juice
1 clove garlic, grated
1/4 cup mayonnaise (I used Vegenaise)
1 tsp. anchovy paste (optional)
Salt and freshly ground pepper, to taste

Instructions
1. Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a meduim sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, dill, salt and pepper and stir until just combined. Chill for at least 15 minutes.
2. While mixture is chilling, make the aioli: combine all ingredients in a food processor and blend until smooth.
3. Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add the remaining tablespoon of oil, flip the patties and repeat.
4. To assemble the sliders, split and toast the brioche buns, if desired. Layer one slider patty per bun with cucumber, tomato, lettuce and a dollop of green goddess aioli.

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Pea Soup with Morel Mushroom Cream

 

I do love me a good pea soup, especially in the Springtime when you can buy peas by the bushel at the farmers market and shell them yourself. By the way, what is a bushel? Can someone tell me? I imagine it as an armful but I could be way off...is it like the size of a bush?

Anyway, some people might shy away from the laborious task of shelling peas, but I quite like it. It's one of those tedious, repetitive chores, like folding laundry or drying dishes, that allow your hands to take over and your mind to space out and wander freely to far off places.

When it comes to life I like to pile a lot of things on my plate, so I tend to get stressed out easily because  my habit is to try to cram too many things into one day. I really need to work on that, but what can I say? I'm a busy bee. I thrive when things are buzzing.

One of the ways I cope with the stress is with yoga and more recently, meditation. A mere 10 minutes first thing in the morning of just sitting there and breathing and clearing my mind can do wonders for the rest of my day. You'd think that I would have learned by now to incorporate this into my daily routine. But the problem is that when there is so much going on (which is when I really need it the most), I either completely forget or worse, I think, I don't have time to meditate today, I'm way too busy!

Since this happens more often than I'd like to admit, I've learned to recognize and appreciate those brief opportunities throughout the day when you can switch off for a minute, breathe, and slow down. Little mini meditation moments. Like when you have to shell a bushel full of peas for a batch of silky pea soup with a ribbon of earthy morel mushroom cream swirled throughout. And then you'll have to slow down again to savor it, of course.

adapted from Food and Wine
serves 4
Ingredients
1/2 oz. dried morel mushrooms
1/2 cup hot water
1 tbsp. unsalted butter
2 medium shallots, thinly sliced
1 large potato, peeled and cut into 1-inch cubes
2 tbsp. white wine
3 1/2 cups chicken stock
1/2 cup heavy cream
Salt
2 tbsp. olive oil
5 cups peas, fresh or frozen and thawed
1 1/2 tbsp. chopped mint

Instructions 
1. In a small bowl, cover the dried morels with the hot water to soften them. Let sit for about 15 minutes. Remove the morels and rinse well, reserve the soaking liquid. Set aside some morels for garnish (1-2 per serving) and chop the rest.
2. Melt the butter in a small saucepan. Add the chopped morels and half of the shallots and cook over medium heat until softened, about 4 minutes. Add the white wine and cook until evaporated, about 2 more minutes.
3. Add 1/2 cup of the chicken stock and the reserved morel soaking liquid, but do not include any grit that has settled at the bottom. Boil until reduced by half, about 5 minutes. Add the cream and simmer on low until thickened, about 5 minutes. Season the morel cream with salt and remove from the heat.
4. Transfer the mixture to a food processor and puree until smooth.
5. In a large saucepan, heat the olive oil. Add the remaining shallots and cook over moderate heat until they are softened, about 3 minutes. Add the remaining 3 cups of chicken stock and bring to a boil over high heat. Add the potatoes and simmer for about 10 minutes. Add the peas and chopped mint and simmer until the peas are just tender, which should only take a few minutes. Remove from heat and puree the soup with an immersion blender until smooth. Pass through a mesh sieve into a bowl, pressing on the solids with the back of a wooden spoon or a plastic spatula.
6. Return the soup to the pot, reheat gently and season with salt and. Cook over moderately high heat until hot, about 1 minute.
7. Ladle the pea soup into bowls and swirl in the morel cream. Garnish with the whole morels.

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Dungeness Crab Spring Salad

It's time to get all fancy pants with a salad recipe that couldn't be simpler to put together. How simple? From fridge to plate in 5 minutes flat, that simple.

Do you ever fantasize about throwing these glamorous dinner parties that leave your guests wondering how on earth you pulled off such an elegant affair with such grace and effortlessness? I used to, quite often. And then I would proceed to try although I don't know with how much grace and effortlessness I succeeded...

I absolutely adored throwing impromptu food gatherings, I just lived for it. A motley crew would assemble, and we would all converge in my pretty little garden at the table with the mismatched chairs and dine from mismatched plates, creating a cool Mad Hatter's tea party sort of vibe. Italian feasts, signature cocktails, shrimp boils and multi-course mimosa bar brunches- there was always something tasty going on.

But now that I get paid to prepare other people's dinner parties, and as my business grows and my free time shrinks, playing hostess has become quite the rarity. It makes me a little sad, but then I remind myself that since I get to make food for a living it doesn't really feel like work, and that cheers me right back up. Nonetheless, I need to get back into the whole dinner party thing, it really is the best thing ever. In the meantime though, at least I can live vicariously through this blog and pretend what I would serve at my next dinner party, and right now it would be this colorful Dungeness Crab Salad.

You would be wise to keep this recipe in your back pocket- what a stunning first course. I mean, it doesn't get much more fabulous than Dungeness crab, does it? Plus, it's a cinch to prepare. Choose fresh lump crabmeat from your local fish market, that way you can skip the messy job of removing the meat from the shells and keep your apron spotless. Pair it with delicate butter lettuce, crisp spring radishes, creamy avocado and sweet mango for a perfectly balanced dish. A simple honey-lime vinaigrette is all you need to enhance these flavors, but a glass of zesty Sauvignon Blanc wouldn't hurt either! Right now I'm loving the 2012 Sauv from Fox Wine Co.- it's a great warm weather wine with a nice mineral streak that plays well with the briny crab, and the tropical notes compliment the mango element of the salad perfectly.

serves 4
Ingredients

1/4 cup olive oil
2 tbsp. apple cider vinegar
1 tbsp. honey
2 tbsp. lime juice
zest of 1 lime
salt and pepper, to taste
1/2 lb. cooked Dungeness crab, chilled
1 head butter lettuce, leaves rinsed and torn
2 radishes, thinly sliced
1 avocado, thinly sliced
1 mango, thinly sliced
1 tbsp. minced chives

Instructions
1. In a small bowl, whisk together olive oil, vinegar, honey, lime zest and juice. Season to taste with salt and pepper. Place crab in a separate bowl and pour half of dressing into the bowl, tossing to combine with the crab. Reserve the other half of vinaigrette.
2. Divide lettuce, mango, avocado and radish evenly among plates. Top with dressed crab and drizzle the remaining vinaigrette over each salad. Garnish with chives.

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Vegan Birthday Cake Protein Shake

One of my most popular posts to date is the Pumpkin Spice Protein Shake that I created as a sort of healthy dupe to the omnipresent pumpkin flavored madness that descends upon us every Fall. I love making protein shakes in the morning- they're quick, filling, and depending on what you put in them, pretty darn nutritious. All in all, not a bad way to start the day.

But I have to admit, protein shakes can get pretty boring if you just stick to the same old tried and true combinations, so I wanted to try out another recipe that would elevate the protein shake from blah to bomb. Enter the birthday cake protein shake.

I've seen cake batter milkshakes out there that look sinfully delicious, so my challenge was to capture that essence in a healthier protein shake. Most rely on boxed cake mix to achieve the cake flavor and ice cream for the creamy frozen factor, so to give it a healthy makeover I subbed vanilla protein powder and a touch of vanilla and almond extracts for that cake-like flavor, as well as frozen banana (a wonderful nondairy alternative to ice cream). I'll admit that the sprinkles are not the most nutritious way to kick start your day, so feel free to skip if you're a stickler, but all those colorful little specks peeking out through the shake just add the perfect festive touch, don't you think?

Everything in this shake is vegan, even the whipped cream if you opt to make a coconut milk version. With a good dose of protein and potassium all for around 200 calories this is a smart breakfast choice that will make you feel like a 6 year old whose mom just let them lick the batter off the spatula.

Ingredients
1 sliced, frozen banana
1 cup unsweetened vanilla almond milk
1 packet vanilla protein powder (I love Tera's Whey)
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. rainbow sprinkles
fresh whipped cream, for garnish (use coconut whipped cream to keep it vegan!)

Instructions
1. Add all ingredients except sprinkles to a blender and blend until well combined. Add sprinkles and pule 2-3 times to incorporate.
2. Pour into a glass and garnish with whipped cream.

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Chicken Ragu with Kalamata Olives

After a few recipes that lean towards the sweeter side of things, I figured it's time to turn the tables over to something savory. And anyone who knows me knows that when it comes to savory, pasta is my main squeeze. I've been making a rendition of this Chicken Ragu I found in Food & Wine for my clients lately. They just flip for it, and so do I.

There are a few of things about this dish that I think are fantastic. First, pappardelle is way up there on my list of favorite pastas, second only to Bucatini- which I love so much that I named my cat after it, so yeah, my love affair with noodles is not to be taken lightly- and this rich, hearty sauce stands up perfectly to the thick, wide, glorious ribbons.

Second, the olives. They absolutely make this dish. Every time you get a briny bite of kalamata it's like a little explosion of flavor and you instantly get the feeling that without it the dish would be left lacking something. You definitely don't want to skimp on the olives.

Lastly, this ragu is vaguely reminiscent of something my mom used to make for us when I was younger, a recipe she got from an Italian co-worker made with dark meat chicken, sundried tomatoes, spaghetti and herbs that we affectionately referred to as "Leanne's Spaghetti," which became such a hit that it quickly earned a coveted spot in our dinner rotation. Now I don't expect anyone else to relate to this besides my family and I (and possibly Leanne, wherever she may be), but I think it's that sense of nostalgia- that incredible way that a dish can transport you back to your childhood days- that I really enjoy about this Chicken Ragu...and about food in general. And that's something I think everyone can relate to.

adapted from Food & Wine

serves 4-6

Ingredients

1 red onion, chopped
1 fennel bulb, cored and chopped
1 celery rib, chopped
1 carrot, chopped
2 garlic cloves, chopped
1 tbsp. olive oil
2 lbs. skinless bone-in chicken thighs, fat trimmed
Salt and freshly ground pepper
1/2 cup crimini mushrooms, thinly sliced
1 tbsp. rosemary, chopped
1 tbsp. sage, chopped
1 tbsp. tomato paste
1/4 cup aged balsamic vinegar
1/2 cup sherry wine
2 cups low-sodium chicken broth
1 cup tomato sauce
1/2 cup pitted kalamata olives, halved
3/4 lb. pappardelle pasta, cooked to al dente and drained
Freshly grated Parmigiano-Reggiano, for serving

Instructions
1. In a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely chopped.
2. Heat the oil in a large heavy bottomed pot (preferably cast iron). Season the chicken with salt and pepper and add it to the pot. Sear on both sides over moderately high heat until golden brown, about 5 minutes per side. Transfer the chicken to a platter.
3. Add the vegetable mixture to the pot and season with salt and pepper; cook over medium-low heat until the vegetables are softened and just starting to brown, about 10 minutes. Add mushrooms, rosemary, sage and tomato paste and stir to combine. Add the vinegar and cook for a few minutes until reduced by half, then add the sherry and cook for a few more minutes until reduced by half.
4. Add the broth and tomato sauce and bring to a boil. Return the chicken to the pot. Cover partially and simmer over low heat for about 1 hour.
5. Transfer the chicken to a platter and let cool slightly, then shred the meat, discarding the bones, and stir it into the sauce along with the olives.
5. Season the ragù with salt and pepper and toss the pappardelle with the ragu. Serve with grated Parmigiano-Reggiano.

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Caramelized Banana Shortcake with Whipped Cocoa Creme Fraiche

I've been making these caramelized banana shortcakes for ages now, and I love how excited people get when I serve it to them. There's something about taking a traditional dessert and giving it an unexpected twist that just knocks people's socks off.

The traditional dessert I am referring to of course is the beloved American dish known as Strawberry Shortcake that we all know (and have had about a bajillion times). And for the purists out there who don't like to mess with a good thing, I hear you. I'm certainly not saying there's anything wrong with Strawberry Shortcake. I had the doll, I get it.

But sometimes you just can't find any good strawberries at the store, only the sour, underripe kind, or worse: the slimy, mushy, about-to-turn-moldy-as-soon-as-you-get-them-home kind.

And sometimes you just wanna push the envelope a little and try something new.

That's how this piece of yumminess was born. I use the same biscuit recipe that I use when I make strawberry shortcakes because they're the best I have found- no sponge cake for this girl. It's actually a cream scone recipe from Joy of Baking and they turn out flawless every time. Dense and buttery yet somehow still light, and the perfect amount of sweetness (i.e. not too much). Definitely make extra to have with butter, jam and a cup of tea the next morning. Fancy.

The rest is easy. I swapped macerated strawberries for luscious caramelized bananas, kissed with a touch of rum. In lieu of plain or sweetened whipped cream I went for a whipped cocoa creme fraiche, but I have also paired these with a cocoa Kahlua whipped cream in the past, and I don't think you need me to tell you how delicious that is!

Layer it all up in a bowl or ramekin like I did, or split the biscuits and serve it up sandwich style. If you're thinking how good this would be drizzled with warm chocolate sauce, I can tell you from experience that you're on the right track.

makes about 6 servings
Ingredients
for the cream scone biscuits:
2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 cup cold unsalted butter, cubed
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whole milk or heavy cream

for the cocoa creme fraiche:
1 cup creme fraiche
1/4 cup heavy cream
1 tbsp. cocoa powder
2-3 tbsp. Confectioners sugar

for the caramelized bananas:
5-6 bananas, sliced
2 tbsp. butter
3 tbsp. brown sugar
2 tbsp. dark rum
Ground cinnamon, for garnish

Instructions
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, whisk the flour, sugar, baking powder and salt. Blend the cubed butter into the flour mixture with a pastry blender or fingertips until coarse crumbs form. In a small bowl combine the milk or cream, egg and vanilla. Add liquid mixture to flour mixture and stir just until combined.
2. Transfer to a lightly floured surface and knead the dough gently a few times. Pat into a 7 inch round and cut the dough with a 2-inch round cookie or biscuit cutter. Spread the rounds evenly on the prepared baking sheet. Brush the tops of the scones with cream or milk.
3. Bake for about 15-18 minutes or until lightly browned, then remove from oven and transfer to a wire rack to cool.
4. While biscuits are baking, caramelize the bananas and make the whipped cocoa creme fraiche. In a large fry pan over medium-high heat, melt the butter. Add the banana slices and cook, turning them occasionally with a rubber spatula until they begin to brown, about 2 to 3 minutes. Sprinkle in the brown sugar and continue cooking for another minute. Stir in the rum and cook until the liquid has reduced slightly, about 1 minute.
5. Combine the creme fraiche, heavy cream, cocoa powder and confectioner's sugar in a bowl. Whip using an electric whisk or mixer until stiff peaks form.
6. To assemble, divide the caramelized bananas between small bowls or ramekins. Top with biscuits and dollops of cocoa creme fraiche and dust the top of each dessert with ground cinnamon.

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