Dining, Food, NYC, recipe, savory, Uncategorized

Lemony Chicken Piccata

Since I had extra capers in the fridge a great way to use them up is making chicken piccata.  This dish is super flavorful with the addition the the acidity in the lemons and white wine, but the flour is the key to avoiding tough overcooked chicken.  The recipe is adapted from Skinnytaste.

Todays post includes a mystery box…  There is only one hint here.  There is also lemon in this recipe.

Mystery Box

Mystery Box

Lemon Chicken Piccata

  • 1/4 cup + 1 teaspoon all-purpose flour, divided
  • 2 boneless, skinless chicken breasts, halved
  • 1/4 teaspoon each salt and pepper
  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 4 (2-inch) strips lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 Tablespoon unsalted butter
  • Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.

Instructions

Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.

Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.  I also sautéed the lemon slices in this step.

Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.

Serve to individual plates and spoon sauce over the chicken.  I served mine with a simple side of green lentils with celery, carrots, mushrooms and onions.

Advertisements
Standard
Food, Fun, recipe, savory

Beet Burgers

blended "burger" mixture

blended “burger” mixture

For the second way to use beets, I am making a burger reminiscent of that at 5 Napkin Burger here in NYC.  Although they have not revealed the recipe, it is definitely a beet based burger.  The conclusion I made after cooking a batch was that the are a LOT of work so prepare to use every pot and pan in the kitchen and spend quite a bit of time assembling the patties before enjoying.

Burger based off the recipe from http://www.eatliverun.com

Plant Burger

  • 3 beets (peeled and chopped)
  • 1T apple cider vinegar
  • 2 cloves of garlic
  • mushrooms (I used 1 lb mixed varieties)
  • 1/2 onion minced
  • 1/3c raw walnuts
  • salt/pepper
  • dried thyme and rosemary
  • 1/2C  green lentils, uncooked
  • 1/2C bulgur, uncooked

Directions

Preheat oven to 400 degrees. Place the chopped beets on a lined baking sheet and roast for 20 minutes until tender. Remove and set aside.

assembled patties

assembled patties

While the beets are roasting, combine the lentils with 1 1/2 cups water in a small pot on the stove. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.

Also on the stove, bring 1/2 cup water to a boil. Add the bulgur then turn off the heat and cover for 10 minutes. The bulgur should absorb all of the liquid and be tender when done.

Heat one tsp oil in a large skillet over medium high heat. Add minced onion, mushrooms and thyme and cook for about 6 minutes. Both onions and mushrooms should be softened.

served atop a bed of lettuce

served atop a bed of lettuce

When you have all of your ingredients prepped and ready, start making your burgers! Place raw walnuts in a food processor and process until they become a flour. Then, add beets, bulgur, onions, mushrooms and rosemary and process until combined.  Add cooked lentils and continue processing until everything has combined but still on the “chunky” side. Remove mixture from either food processor or blender and place in a large bowl.

Heat up the remaining tablespoon of oil over high heat. Divide mixture into six veggie burger patties and carefully cook each side for about 5 minutes, until golden and crispy.

Standard
Food, NYC, savory, Uncategorized

Lemongrass Lentils and Quinoa

green lentils and tricolored quinoa

green lentils and tricolored quinoa

This only sounds super impressive and tasty but really simple.  I prepared a cup of dry lentils according to the package instructions.  I simply swapped out the water for lemongrass tea I purchased from David’s Tea.  I set the lentils aside and repeated the process with the quinoa.  I added a bit of salt and 1/4C unsweetened coconut flakes to the mixture and it was ready to go!

Tune into the next post to see how it became a full meal with the help of some baked tofu!

IMG_2539

Standard
Dining, Food, NYC, recipe, savory

Dal for All

The next two posts are dedicated to George… you know who you are.  in my effort to explore the cuisines of different cultures I have come across several dairy free recipes and this is one of them.  Spiced red lentils or dal is an indian dish paired with naan or rice (not to be confused with the Delta Airlines stock DAL).  This is a great recipe since it is full of flavor, vegetarian, easy to make, and can sit unattended if need be.   I give it a 9.5/10 only because presentationally it is not the most picturesque.

Ingredients

IMG_0234

adding the rinsed lentils to the onions

Spices

1/2t cumin

1/4t cinnamon

1/4t turmeric

1/8t cardamom

1/8t red pepper flakes

Lentils

1 T oil

1C lentils

3C water

1 onion, minced

4c garlic

1.5t ginger

3 plum tomatoes

1/2c cilantro

Directions

heat oil in large saucepan (must have a lot of room for lentils to simmer properly) over med-h heatIMG_0236

add spice mixture 10sec then add minced onion and cook until softened 7 minutes

stir in garlic and ginger and cook additional minute

add water and lentils and bring to a boil before reducing to a simmer 20-25 minutes

NOTE red lentils are key as they have the thinnest outer shell.  This dish should resemble a thick course puree

remove from heat and add tomatoes, cilantro, s/p before serving

 

 

 

Standard
NYC, recipe, savory

ATK Lentils Du Puy

America’s Test Kitchen French Lentils

I have not cooked much with lentils, and I am still learning that red lentils are much different to cook than the green and brown varieties.  I once cooked red lentils for a soup only to find they quickly turned to mush as they are the most fragile of all.  My plan is to make Dal out of them next time which is a pureed lentil dish.  In the meantime, I successfully made a lentil skillet dish thanks to my new ATK cookbook.

The Good: An inexpensive dish that is prepared on the stovetop so if the oven is full no worries.

The Not so good: Mine had a little more broth than I anticipated so to plate with a salmon fillet, I used a slotted spoon to remove some of the liquid.

IMG_0119

The veggies prepped for the sauté pan

Ingredients
  • 2 carrots, diced
  • 1 onion, minced
  • 1 celery rib, chopped
  • 1t thyme, fresh or dried
  • 4t EVOO
  • 2 c garlic, minced
  • 1 3/4C broth
  • 1C lentils (green)
  • 2T parsley
  • 2t lemon juice

Directions

  1. Combine carrots, onion, celery, 1t oil, and salt to cook over med-low heat for 8-10min
  2. Stir in garlic, thyme, broth, lentils, and simmer
  3. Cover and lower heat to cook until lentils are tender (stirring occasionally) 35 minutes
  4. Uncover and cook another 8 minutes
  5. Stir in parsley, additional oil, and lemon before serving
IMG_0122

lentils ready for the table. Topped with salmon and a side of zucchini cakes

Standard