Chicken Parmigiano

Chicken Parmigiano (Parmesan) is part of the wonderful category of food I like to call Italian Soul Food. The smell of garlic, tomato sauce and breaded chicken baking in the oven makes me feel happy. This simple Italian dish is delicious and truly hard to mess up. It's simple enough for weeknights and yummy enough for guests. I like to pair it with an Italian red wine like Chianti, Sangiovese or Barbera.


*These ingredients make enough for approximately 2-4 people.


INGREDIENTS, Chicken
chicken breast cutlets (2-4)
(Hint: I rarely see cutlets sold already pounded out in the store, but you can have your friendly meat counter easily pound them out for you OR you can pound them out yourself. WARNING: this is a bit tricky, it requires force without destroying the meat, practice on a small piece until you get it right.)
italian bread crumbs (approx 1/2-1 cup)
fresh or dried italian parsley (approx 4 Tbsp)
eggs (2) beaten
fresh parmigiano cheese (approx 1-1 1/2 cup) grated at home
salt
cracked black pepper


INGREDIENTS, Simple Marinara Sauce
canned tomato sauce (2)
cloves minced garlic (2)
olive oil (approx 1-1.5 Tbsp)
parsley fresh or dried
basil fresh or dried
salt
cracked black pepper


INSTRUCTIONS
Pre-heat oven to 350 degrees. Mix bread crumbs, parsley, salt/pepper in mixing bowl. Coat cutlets in egg and dredge in bread crumb mixture until completely coated. Place chicken on olive oil coated baking dish, gently move chicken around to get some oil on both sides of cutlets. Bake for 20-25 minutes until just beginning to brown on edge. Remove from oven and increase heat to 400 degrees.


Meanwhile, in small/medium sauce pan saute garlic in olive oil, until you can really smell it, but before it begins to brown (garlic becomes bitter at that point), add tomato sauce, salt/pepper, parsley and basil, simmer for 20 minutes.


Sprinkle freshly grated cheese on top of chicken (as little or as much as you like), ladle sauce on top of cheese, then another thin layer of cheese, top with freshly chopped parsley, a final dash of salt and pepper and cook for approx. 5-10 minutes more, or until a little crispier on the edge. Serve immediately with a side of pasta and/or a nice salad.


(Hint: leftovers make great sandwiches!)


Bon Appetito! - Robyn

Orange Fizzy

Justin got us going on fresh grapefruit and orange juice. I've never done it because it's always seemed so decadent to me, but we buy big ol' bags of organic citrus from TJ's for real cheap and use an 80s informercial juicer (the whirring kind my grandparents had when I was a kid). But man, if you pour fizzy water into fresh juice, some crazy foamy Orangina / Orange Julius (from the Hot Dog on a Stick days) happens. And for people like me who don't fancy super sweet beverages, but love fizzy treats, this is an exciting discovery. 


INGREDIENTS
citrus as many as you want
fizzy water eyeball it


OPTIONS
mint
simple syrup
ginger simple syrup 
sugar
ice + vanilla + blender


Love, J

Rice Plus Anything Stew

This is a quick and easy yet good-on-the-tummy staple dish for me. When I don't want to deal, but need a solid warm meal, this is it. And I usually always have the ingredients on hand because it's a mishmash of...staples! So, in honor of Karine's request, here is the easiest rice-as-a-main-dish meal. 


INGREDIENTS
rice (1 cup) I am a ridiculous fan of Trader Joe's brown rice medley, it has incredible texture with black barley and daikon radish seeds, makes for a heartier, stewier dish
meat whatever's in your fridge; I usually use either shredded leftover chicken or chopped chicken sausage
chicken broth (2 cups) if you have any juice or bits left over from roasted chicken, throw them in
onion (1/2) diced
carrots (1-2) chopped
tomatoes (2-3 small vine tomatoes) roughly chopped
paprika
cumin
cayenne 
salt


Options
sweet potatoes (1 small) chopped
mushrooms (1/2 small carton) sliced
garlic (2 cloves) minced
raisins (1/4 cup)
cashews (1/4 cup) roast in the pan first
lemon
cilantro
parsley




DIRECTIONS

1. Throw it all into the rice cooker and hit the "on" switch. (I know, I know.  But I am telling you. The rice cooker is an awesome crockpot for rice dishes. And your meal is done in 20-30 minutes.)
2. If you don't have a rice cooker, saute the onions, carrots, and meat. Pour in the broth, bring to a boil, then add everything else.
3. You may need to add some extra broth, especially if using wild and/or brown rice.

Tip: This is great for leftover roasted chicken because the meat maintains its moisture.  Throw in the chicken parts, gelatinous juice, and veggies and you're good to go.  

Love, J

Beans Beans (they're good for your heart...)

Toot toot!  We all know what beans are really good for, but for those of us who don't mind a little musical chairs, I've recently concocted my own recipe for a yummy, easy bean scene that actually doesn't make you fart (that much). Furthermore, this recipe employs my go to arsenal for deliciousness, and is comprised of hard hitting antioxidant super foods.  So with or without beans you can mix the rest of the ingredients up for a salad dressing with a nice kick, a great marinade, and pretty much anything besides cupcakes.

First of all, I was resisting the consumption of beans for a long time now, for the aforementioned reason, however, I've been reading all these books about nutrition and trying to lean into a more plant based diet and away from meat as my go to protein source.  As such, I've recently commenced a love affair with legumes and this is what I do.

INGREDIENTS
eden beans (1 can) any kind of  Eden beans, but garbanzo is great - this company is recommended for a less gassy experience, available at Whole Foods
onions
garlic
lemon
vinegar
salt
pepper
cumin
paprika
parsley
basically any other spice you like

DIRECTIONS
I rinse the beans and get the water as clean as possible and then soak for a few hours or even overnight.


I then FINELY chop up 1/4 onion, a clove of garlic, and the parsley, squeeze half a lemon, throw in some vinegar, all my spices and mix it up with the beans.  Be conservative with the spices and then add more to taste.


Presto, the beans hang out in my fridge and when I'm hungry and need a little protein, or want to throw in a salad for  a little extra oomph, it's my go to.  Really filling and really tasty.  Of course you'll be a little garlicky/onionish breath wise, but all in the name of one of the most nutritious, filling, low cal food options out there.


xx Karinee Weenie

Zucchini Fritters

Almost Chanukah time! And these dudes are a fun alternative to the wheat and potato tradition. Making latkes is a labor of love; it is time consuming and requires full attention. And I look forward to it every year. Such a special way to celebrate with those you love. Serve with whatever your condiment heart desires: greek yogurt, sour cream, apple sauce, shredded pears and cranberries...delicious!

Makes about 10 patties.

INGREDIENTS
zucchini (2 lbs / 6 medium sized) thinly grated; I use my standard grater, the side with the smallest holes
scallions (4) finely chopped
eggs (2) or 4 egg whites if you want
brown rice or garbanzo flour (1 cup) I prefer garbanzo, it's fluffier
salt (1 t)
fresh ground black pepper
grapeseed or peanut oil (a lot) this is some fry action; you can use any oil that has a high smoking point so it doesn't burn in the pan

DIRECTIONS

1. Strain the water from the grated zucchini. I let it drain in a mesh colander for 30ish minutes than throw it in a salad spinner to extract the last bit of moisture.
2. Warm up your oven just enough to keep the fritters warm and line a large plate or cooking sheet with paper towels for the fritters hot off the pan.
3. Sprinkle zucchini with salt and mix by hand.
4. In a separate large bowl, whisk eggs then mix in flour, scallions, and some generous grinds of pepper (or to taste). Add zucchini and combine well be hand.
5. Heat oil in a large skillet over medium heat; you don't need that much, just enough so it doesn't burn off during cooking, about 1/4 inch high. When the oil begins to shimmer, drop in little mounds of batter (2 tablespoons each) and flatten into pancakes. Flip the fritter when they easily slip from the pan; if there is any stick to the pan, they're not ready (my mom taught me this tip). Turn them over, careful not to burn yourself with oil splatter. Transfer fritters to the paper towels. 
6. Repeat with remaining batter and necessary oil. Serve immediately.

That's it! Enjoy the holiday inside and out with this oil rendition. xo, J.

ALTERNATIVE ADDITIONAL INGREDIENTS
mixed fresh herbs, such as fennel, dill, mint, parsley (1/2 cup) chopped

ground cumin (1 tablespoon)

crumbled feta (1 cup)

Smokey Kale Bean Tomato Soup

We recently bought liquid smoke and it is by far one of the most universal and fun flavorings in our cabinet. I thought we would overdose on it, but it takes on different qualities when combined with different dishes. 

Serves 2

INGREDIENTS

olive oil (2 tablespoons)
yellow onion (1) diced
garlic cloves (6) roughly minced 
broth (1 box / 32 ounces)

kale (1 bunch / 4 cups) stems removed, chopped
diced tomatoes (1 large can / 14.5 ounces) San Marzano is my favorite brand
kidney beans (1 can / 14.5 ounces)

carrots (3) chopped

liquid smoke (to taste) be really careful, use in tiny increments 

paprika (to taste)

white pepper (to taste)

white gouda (to taste) thinly sliced; optional for no-dairy tummies, but it does add tremendous flavor

DIRECTIONS

1. In a large pot, saute onions with oil until golden. Throw in garlic, paprika, carrots and cook a bit.
2. Add broth and tomatoes, bring to a boil and then reduce to a simmer.
3. Bring to lowest heat (to maintain firmness and flavor of the leaves) and mix in kale and kidney beans.
4. Season to taste with liquid smoke, white pepper, and paprika.
5. Serve with a slice of white gouda; it enhances all the flavors of the soup and gives it a meaty quality.

Lemon Pecorino Kale Salad

This is the dish people have actually called me up about to get the recipe (maybe because it feels so good on the belly). And it's absurdly easy. 

INGREDIENTS

curly kale (1 bunch)

olive oil (1 tablespoon)

lemon juice (1-2 tablespoons*) fresh

pecorino cheese (1/3 cup) thinly grated, but not too fine otherwise it will dissolve in the dressing

flax seeds (to taste, optional)

salt (to taste)

DIRECTIONS

1. Beat the olive oil and lemon juice together so it makes a dressing. 
2. Remove all the stems from the kale (they are bitter), stack the leaves, and slice onto 1/4" strips (this is key for texture and getting it well dressed).
3. Mix the kale, dressing, grated pecorino, and flax seeds all together with your hands. Salt to taste.

*I use more lemon than oil for my palette.  If it's too lemony for you, use more oil.