Turmeric Chicken

Makes 4 servings. 

This is a quick family dish, which is easy to prepare and easy to serve. You can pair the chicken with any grain and a variety of sautéed cabbages.

INGREDIENTS:

• 2 tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra-virgin olive oil

• ¾ teaspoon turmeric

• ¾ teaspoon Kosher salt

• Freshly ground black pepper

• 1½ pounds boneless skinless chicken thighs, cut into 1½ inch pieces

• 2 tablespoons lime juice, approx

• Grated lime zest for garnish

PREPARATION:

1. In a medium bowl combine honey, soy sauce, 1 tablespoon oil, turmeric, salt and pepper.

2. Stir in the chicken and coat well.   

3. In a 12-inch skillet with a cover, heat the remaining 1 tablespoon oil.  Add the chicken and stir fry over medium -high heat, covered, turning from time to time for about 5 minutes. The chicken should be cooked through.

4. Season with lime juice, salt and pepper.

5. Garnish with grated lime.   

6. Serve with the accumulated juices.

Tuna With Olive Sauce

Makes 4 servings.

This tuna recipe is easy, quick, delicious and nutritious. I serve it at room temperature with French lentils and roasted bell peppers. The lentil recipe follows and the roasted bell pepper recipe can be found on my website under “First Course.”  

INGREDIENTS:

• 4 tuna steaks, about ½ an inch thick and 6 ounces each

• 1 tablespoon extra virgin olive oil

DRESSING:

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons lemon juice

• ½ cup pitted black olives (Kalamata), coarsely chopped

• 3 scallions including green parts finely chopped

• 2 tablespoons Balsamic vinegar

• Kosher salt

• Freshly ground black pepper

LENTILS:

• 1 cup French green lentils

• ½ teaspoon Kosher salt

• 1¼ cups water

• 1 tablespoon extra-virgin olive oil

PREPARATION:

1. Make the dressing and set aside.

2. Pat the tuna dry and season lightly with salt and pepper.

3. Heat the olive oil in a heavy skillet and sear the tuna steaks over high heat for less than a minute on both sides. 

4. Place the lentils, salt and water into a small saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes, or until the lentils are tender (if the lentils are not ready and all the water is absorbed add 1-2 tablespoons of hot water and continue cooking).

5. Toss the lentils with the olive oil and season to taste with salt.

Balsamic Chicken

Makes 4 servings. 

This family style, one pot all year around dish is quick, flavorful and nutritious.   

INGREDIENTS:

• 4 organic whole chicken legs, thighs and drumsticks (See Note)

• Kosher salt

• Freshly ground black pepper

• 5 tablespoons extra- virgin olive oil

• 5 tablespoons balsamic vinegar

• 1¼pounds small Golden Yukon potatoes, about 12

• ½ pound shiitake mushrooms

• 8 shallots

• 4 garlic cloves, peeled

• 6 rosemary sprigs

PREPARATION:

1. Preheat the oven to 450F. 

2. Pat chicken dry and season lightly with salt and pepper on both sides.  

3. In a 13x9 ovenproof dish combine 2 tablespoons oil with 2 tablespoon vinegar. Place the chicken in the dish. Coat well and arrange the pieces skin side down.    

4. In a large bowl combine the remaining 3 tablespoons oil with 3 tablespoons balsamic vinegar, 1 teaspoon salt and pepper. 

5. Scrub the potatoes. Discard mushroom stems, wipe the caps with a damp paper towel and cut in half. Peel the shallots and garlic. Toss all these vegetables in the bowl with the rosemary and scatter over the chicken.   

6. Cover with heavy foil and bake for 45 minutes, uncover, turn the chicken over and bake for another 20 minutes.

7. The chicken will be light brown and the potatoes should be soft.

8. Remove the sprigs and serve with the accumulated juices.

NOTE:

These are 4 whole bone in chicken legs, drumsticks and thighs attached, about 3½ pounds total.

Zatar Chicken

Makes 4 servings. 

This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself. 

INGREDIENTS:

COATING:

• 4 tablespoons extra-virgin olive oil

• Zest of one lemon

• 3 tablespoons lemon juice

• 2 tablespoons whole grain Dijon mustard

• 3 tablespoons Zatar

• Kosher salt

• Freshly ground black pepper

 CHICKEN:

• 8 boneless, organic chicken thighs with skin, each portion about 6 ounces (See Note)

• 8 small shallots, peeled

• 4 cloves garlic, peeled

• 8 small potatoes with skin, rinsed

• ½ pound baby carrots (See Note)

PREPARATION:

1. Preheat oven to 400F. 

2. In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.

3. Scatter the vegetables in a 12x8 ovenproof dish.

4. Place the chicken skin side up on top of the vegetables.   

5. Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft. 

NOTE:

Peeled baby carrots come in one pound bags.

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs.

Stir Fried Chopped Meat and Rice

Makes 4 servings. 

This is a quick, wholesome, convenient family dish for all seasons. The lettuce scattered over the meat gives it a nice crunchy taste.

INGREDIENTS:

THE RICE

• I cup brown rice

• 1 ¼ cups water

• 1 teaspoon kosher salt

THE MEAT 

• 1 ¼ pounds ground meat, blend of half beef and half veal

• 4 tablespoons extra- virgin olive oil

• 4 cloves garlic, finely chopped   

• 1-inch piece ginger, finely chopped 

• 4 scallions, including the green parts, sliced into thin rounds

• 2 tablespoons dry white wine

• 2 tablespoons low sodium soy sauce

• 1 cup tightly packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper.

THE TOPPING

• 2 tablespoon extra-virgin olive oil

• 1 small iceberg lettuce cut into wide strips

PREPARATION:

1. Place the rice in a small saucepan, add water and salt. Bring to a boil over high heat, lower the heat, cover, and cook for 40 minutes. The rice should be soft and all the water absorbed. Fluff with a fork and set aside.

2. Place the meat in a dish and mash with a fork.  

3. Heat a wok, add 2 tablespoons oil and heat the oil.  Add the garlic, ginger and scallions. Sauté for a minute and transfer to a small dish.  

4. Add the remaining 2 tablespoons oil to the wok.  Heat the oil, add the meat and stir fry over high heat until meat begins to change color. Add the wine, ginger, garlic, scallions, soy sauce. and parsley. Stir in the rice and season to taste with soy sauce, salt and pepper. 

5. Place in a serving dish with a cover to keep warm.

6. Heat the oil in a wok and stir fry the lettuce over high heat until they are JUST BEGINNING TO WILT. Scatter over the meat.

Chicken with Rosemary and Lemon

Makes 4 servings.

This dish has a robust flavor. It can be served from oven to table, and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

• 8 boneless, organic chicken thighs, with skin. Each portion about 6 ounces (See Note)

• 1 lemon, rinsed, cut into 8 wedges

• ¾ cup pitted Kalamata olives, halved

• 4 tablespoons Balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• Bunch of rosemary

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Pat dry the chicken and season  with salt and pepper on both sides. Place in an ovenproof dish that fits the chicken in a single layer, skin side down.

3. Scatter the lemon and olives on top.  Combine the vinegar and oil. Pour over the chicken and place the rosemary on top. Cover with heavy foil. and roast for 30 minutes.  

4. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.

5. Serve with the accumulated juices.  

NOTES:

Organic chickens tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.