Wednesday, June 22, 2011

Roasted Peaches with Greek Yogurt

I love fresh peaches. Like LOVE them. But I *detest* how fast they spoil. Quite the quandry, yes? But I found a recipe from Health Magazine for roasted peaches and though, "Hmmmmmmmmmm I could roast them and keep them in the fridge! Hurrah!"

But of course, I had to tweak the original recipe. Instead of honey I used agave nectar. I swapped dried lavender for the fresh. And instead of serving them with marscapone cheese, I went with healthy, protein rich Greek Yogurt. FAB!

Roasted Peaches with Greek Yogurt

*Four peaches, halved (you can also use fresh apricots if you wish)
*Agave nectar
*Dried lavender (I got mine in the loose tea section at Central Market. Brace yourself...several tablespoons was .18 cents. HA!)
*2 percent Greek Yogurt

Preheat oven to 350 degrees.

Put one tablespoon of unsalted butter in a baking dish. Put peaches in cut side up. Drizzle with agave nectar. Zest some fresh lemon over the top. Finish with a light sprinkle of dried lavender.

Bake for 30 minutes.

Serve warm or cold over Greek yogurt. Enjoy!

Thursday, June 16, 2011

Really Kick Ass Preserves

Okay, before you see the $9 price tag on this and quit reading, hang with me for a second. Still there? Good. Because this Les Moulins Mahjoub Fig Jam is FREAKING FAB! This is the best fig jam I have ever had. It is organic. It is from Tunisia. It has nothing funky in it. It is DIVINE on some whole grain bread with a dab of Irish butter...

And really, it is less than a movie ticket. Aren't you worth it?

I got mine at Central Market, but you can order yours here if you copy and paste the link:

Friday, June 10, 2011

Honey & Jalapeno Glazed Chicken Over Soba Noodles

I found this recipe by Robin Miller during a google search for "soba Noodles." You know, in my quest to make lunch more exciting because nobody in my family likes soba noodles. So much so I can't serve them for dinner.

Until I made this dish.

Oh my. This packs a ton of flavor and is very easy to make! I did some tweaking to Robin's recipe. I took out the green onion so the jalapeno would shine. I doubled the meat and the sauce. I added some toasted sesame seeds to the noodles. And if you want to put in some veggies, you can add shredded carrots, snow peas, etc. Or some fresh diced mango.

But this is so freaking good that my husband--the soba noodle protester--not only ate it, had seconds, and told me to make it again.


Honey & Jalapeno Glazed Chicken Over Soba Noodles (adapted from Robin Miller)

*12 ounces soba noodles
*2 jalapenos, seeds and ribs removed, and minced
*2/3 cup local honey
*1/2 cup chopped cilantro leaves
*1/2 tsp salt
*Fresh cracked pepper
*6 TBSP water
*4 tsp olive oil
*1 rotisserie chicken, skin removed and shredded OR four chicken breasts, roasted and shredded (you can do this step the night before if you want.)
*Mango or veggies (a few cups of shredded cole slaw mix, snow peas, shredded carrots, etc if you desire)
*3 TBSP Low-Sodium Soy Sauce
*2 tsp Sesame oil
*2 TBSP pickled ginger, minced (you can get this in the grocery store next to the take away sushi.)

Bring a large pot of water to a boil for soba noodles. Cook according to package directions and drain. Let them hang out while you prep chicken.

In a food processor/blender, combine minced jalapeno, honey, salt, pepper, and cilantro to make a paste. Add water and blend to make a sauce.

In a large skillet, heat up olive oil. Add chicken, vegetables or mango if using, and sauce. Cook until hot and veggies are soft (and in the case of cabbage, wilted.)

Prepare soba noodles: add soy sauce, sesame oil, pickled ginger to noodles and toss.

To serve: Put soba noodles in bowl. Top with chicken and sauce. Sprinkle with sesame seeds and fresh chopped cilantro.

Monday, June 6, 2011

Rosemary and Goat Cheese Turkey Burgers with Plum Ketchup

Because I am a cookbook slut, and cannot resist a beautifully shot cookbook, I purchased Gwyneth Paltrow's My Father's Daughter last week. Oh, is there nothing better than sitting down with a new cookbook and seeing what delicious new recipes await trial in my kitchen? Love that but I digress.

Anyhoo, I stumbled upon a recipe for Duck Burgers with Plum Ketchup. Hmmmm, very interesting. I am not a big fan of duck myself, and the cost is crazy...and I've never seen it ground up at the store, but that did not stop the wheels from spinning in my crazy little brain.

I decided to adapt the recipe. I swapped ground turkey for duck. I upped the rosemary to one tablespoon chopped. Then I had some Chevre (goat cheese) in the fridge so I stuffed the burgers with that and topped with Plum Ketchup. FABULOUS AND SOPHISTICATED BURGERS!!! Divine, if I do say so myself. So thank you Gwyneth for the inspiration!

Rosemary and Goat Cheese Turkey Burgers with Plum Ketchup
*1 lb ground turkey (get 93 percent lean--too lean = dry nasty burger)
*1 TBSP chopped fresh rosemary
*Chevre or soft goat cheese
*1 egg, beaten
*1/4 cup whole wheat bread crumbs

*Plum Jam (preferabbly organic)
*Organic Ketchup

*Whole Wheat Buns

In a large mixing bowl, combine ground turkey, rosemary, egg and bread crumbs. USE YOUR HANDS. Don't be dainty here. Get messy. It will wash off, I promise.

Form four patties with your hands. In the center of each patty, make an indentation with your thumb. Stuff hole with goat cheese and then cover the cheese back up with meat. (Hidden cheese is the thought here.)

Heat large pan over medium high heat. Spray with non-stick cooking spray. Add burgers and cook for seven minutes on each side. (Time will vary by stove so do keep an eye on them.) Check for no pink when done--again, cooking times will vary by heat source and how thick you make the burger.

For the Plum Ketchup: Mix equal parts plum jam and ketchup.

To serve: Spread bun with Plum Ketchup. Put burger on, add a little more ketchup if you like. Enjoy!