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Showing posts with label Eating Well Makes Good Sense. Show all posts
Showing posts with label Eating Well Makes Good Sense. Show all posts

Wednesday, January 18, 2012

Bacon Braised Chicken

Braising is a perfect one-pot, cold weather cooking technique that doesn't take much effort. The resulting meat is fall-off the bone tender. Adding fresh vegetables and herbs completes the dish.

As the braise simmers, the kitchen fills with a warming sweetness, further helping to banish the cold.
Using bacon with it's smoky flavor and good fat content adds even more flavor to the succulent chicken.

For Zesterdaily, I wrote a recipe for Bacon Braised Chicken that is perfect any time of the year, but especially on those cold and damp days when nothing gets you warm.

Tuesday, June 28, 2011

Shop at the Palisades Farmers Market for Your Independence Day Feast

What's the 4th of July without great food and fireworks?
The easiest way for some people to throw a party is to order platters from a restaurant or a supermarket. For others, only home cooked food will do.

But with busy lives, how to find the time to do any cooking?

A friend complains when the kids want to know what's to eat, she throws up her hands and says, "Ok, let's go out." But on the 4th, it's more fun if the food is home cooked.

One solution is to use easy-to-make recipes so you're not stuck in the kitchen. And to give you ideas, take a walk around the farmers market and pick out fruit and vegetables that take no time at all to prepare.

A sangria style wine cooler or a fruit salad would be easy to make with the market's abundance of fresh cherries, blueberries, Fuji apples, pluots, white peaches, nectarines, and Valencia oranges. Yum.
Sweredowski Farms - John Sweredowski will offer friendly advice and a helping hand as you pick out leafy greens for a salad--he'll encourage you to think outside the box by showing you bunches of nettles, mustard greens and purslane. If you are an arugula fan, John has fat bunches with broad leaves. He also has peppery watercress and squash blossoms.
Yang Farms - the tomatoes, carrots and asparagus are always sweet. The finglerling and sweet potatoes are good for baking and grilling. Mr. Yang's Persian cucumbers make a crunchy salsa.
Underwood Family Farms - bi-color corn (yellow and white) is available again, along with leafy greens, radishes and beets, as well as green cabbage, perfect for cole slaw.
Givens Farm - pick up Italian parsley and leafy greens to make a tossed green salad.
Capay Organic - has early season heirloom tomatoes, pricey at 3 lbs for $10.00, but so colorful they would make an attractive centerpiece, sliced, drizzled with olive oil, seasoned with sea salt and freshly ground black pepper and sprinkled with fresh basil leaves.
Tropical Seafood - has a good selection of fish, including sole, salmon, swordfish and halibut for grilling, sauteing or baking. The large peeled and devined shrimp are especially nice wrapped in bacon, marinated in olive oil and seasoned with sea salt and pepper, skewered and grilled.
If you want to prepare a few dishes but not the whole meal, check out the ready-to-eat vendors at the market. Their home cooked food is the next-best-thing to making it yourself.
Sumako at Sweredowski Farms -  uses the farm's produce to make a summer time treat: squash blossoms stuffed with ricotta and roasted tomatoes.
The Heritage Kitchen - for appetizers and desserts, former food historian, Ekythe Preet sells a good selection of cheeses from small farms, homemade jams and savory chutneys, and an excellent selection of pastries, including Devonshire cream scones and gluten free amaretti meringue cookies with almonds, flourless chocolate mini-cakes, and organic brown rice crispy squares. Also gluten free are Ekythe's torts, one with orange and almonds (a Sephardic favorite), another made with polenta and almonds with a lemon flavor. Both are moist and delicious. 
Bountiful Bakery - for the holiday Denise Assad has baked lattice-topped cherry pies as well as her regular staple of apple pies, chocolate dipped macaroons, and a two-layer coconut cake with cream cheese frosting, to name a few of her treats. For a savory snack, she will have on hand freshly baked, flaky spinach and feta spanakopita that would look delicious on a dining room table or tucked away in a picnic basket. Given how labor intensive cherry pies are--can you imagine the effort it takes to pit hundreds of cherries--Denise could only pull off such an effort because Megan, her new assistant, has joined her in the kitchen. 

Have a great 4th of July!

Friday, January 29, 2010

Eating Well Makes Good Sense

For those who think that going without meat, sugars, and processed foods means a bland, boring diet, think again. Buying local, seasonal, fresh produce and paying attention to what you eat pays off with big dividends.

The truth is, you'll save money and feel better. What's more, you won't be giving up convenience. Most of these dishes can be made in 30 minutes or less.


Arugula Salad with Avocado

Arugula Salad with Hazelnuts, Carrots, and Avocados

Arugula Salad with Persimmons and Pomegranate Seeds

Black Kale, Kabocha Squash, Cheddar Cheese and Almonds

Bulgar Salad with Celery

Carrot Salad with Lemon-Soaked Raisins

Chopped Parsley Salad

Cole Slaw with Capers

Couscous Salad with Grilled Vegetables

Egg Salad

Farmers' Market Fresh Chopped Vegetable Salad

Grilled Corn Salads

Grilled Vegetable Couscous Salad

Grilled Vegetables

Parsley-Grilled Corn Salad

Potato Salad with Corn

Risotto with Summer Vegetables

Roasted Beet Salad

Salad-e Shirazi: Iranian Cucumbers, Cherry Tomatoes, and Onions

Spinach Salad

Tomato and Avocado Salad

Tomato, Avocado, Corn and Garlic Toast Salad

Wilted Spinach Salad

Soups, Snacks, Sauces, and Side Dishes

The Amazingly Versatile Blackened Pepper

Baked Sweet Potatoes with Sauteed Shallots, Garlic, and Mushrooms

Braised Sprouted Broccoli

Cannelini Beans with Roasted Tomatoes and Spinach

Caramelized Vegetable Pasta

Chermoula Sauce for Salads, Side Dishes, and Entrees

An Easy Saute with Brussels Sprouts and Carrots

Grilled Artichokes

Grilled Corn on the Cob

Grilled Vegetables

Farmers' Market Fresh Vegetable Saute

Homemade Vegetable Soup

Kale Sauteed with Garlic and Farm Fresh Vegetables

Kimchi Ramen Soup

Kosher Pickles

Mushroom Soup

Potatoes, Mashed, for Breakfast

Quesadillas, Open Faced

Ramen Soup with Kimchi and Farmers' Market Fresh Vegetables

Roasted Brussels Sprouts

Roasted Garlic-Tomato Sauce

Roasted Tomatoes

Roasted Tomato Sauce

Salt Crusted Fingerling Potatoes

Salt Steamed Broccoli

Sauteed Beet Greens

Sauteed Kale with Vegetables

Steamed Artichokes

Summer Vegetable Risotto

Sweet Potatoes Grilled

Sweet Potato Inari Sushi

Tapenade the Frugal Cook's Secret Weapon

Tomato-Vegetable Soup

Tomatoes, Roasted, for Easy-to-Make Sauce

Tomatoes, Roasted Whole or Sliced

Vegetable Soup

Vegetable Soup for Cold Weather


Brown Sugar Pork Ribs

Chicken Wings with Kimchi Glaze

Curry, Easy-to-Make

Ginger-Soy Sauce Poached Black Cod

Cioppino with Roasted Tomatoes and Garlic Toasts

Ginger-Soy Black Cod

Green Garlic and Clams

Grilled Shrimp

Grilled Shrimp with a Tex-Mex Dry Rub

Kimchi Chicken Wings

Low Cal Breaded Fish Fillets

Israeli Couscous with Vegetables

Italian Sausages and Roasted Tomatoes

Native American-Style Salmon

Pasta Alla Checca

Pasta with Roasted Corn and Garlic

Ribs, Brown Sugar Glaze

Risotto with Farmers' Market Fresh Squash Blossoms and Baby Zucchini

Roasted Cherry Tomato and Shiitake Mushroom Pasta

Salmon with a Garlic-Citrus Glaze

Sauteed Fish with Capers, Corn, and Tomatoes

Skewered Cherry Tomatoes

Tequila Glazed Shrimp

Tofu, Beet Greens, and Brown Rice

Tofu with Crispy Toppings


Baked Cherries

Baked Plums


Fig Tart with Crystalized Ginger Crust and Roasted Almonds

Honey Poached Apples and Pears with Cinnamon, Vanilla, Raisins, and Peppercorns