Watermelon Sangria

Posted on August 10, 2010 by kitchenbelle

I have been really loving watermelon this season.  I have been loving it so much that more than once I have eaten an entire watermelon in one week.   Something about the sweetness, freshness, coolness, crispness, and color are so appealing. It is such a pleasant fruit!

A few weeks ago I came across a recipe for Watermelon Sangria in one of Tosca Reno’s clean eating cookbooks and it could not have been better timing. I have been really digging the mocktail lately and pair that with being super hot and thirsty all of the time and it was as if this drink was created just for me!

Note #1: If you prefer a cocktail to a mocktail add one bottle of dry sparkling white wine in place of the seltzer.

Note#2: If watermelon isn’t your thing, give POM-gria a try! (That’s pomegranate sangria!)

Watermelon Sangria:

  • Half of one large fresh watermelon, rind removed and cut into chunks
  • 3 limes, thinly sliced
  • 2 oranges, thinly sliced
  • 1 bottle of peach flavored seltzer

In a food processor, puree watermelon chunks in batches. Over a bowl strain each batch of watermelon liquid through a mesh strainer. Dispose of pulp.  Pour the watermelon juice into a large pitcher.  Add lime and orange slices and stir. Refrigerate until completely chilled.  Add seltzer just prior to serving.

Adapted from recipe found in Tosca Reno’s Eat Clean Cookbook.

Filed under: beverage, orange | 8 Comments »

Pasta Salad with Cherry Tomatoes and Green Olivada

Posted on August 2, 2010 by kitchenbelle

I love the versatility of pasta salads made with olive oil instead of mayonnaise.

They:

  • are delicious both at room temperature or cold
  • are great sides for BBQ fare
  • can be eaten as a main dish
  • make for excellent leftovers

While I was on the prowl for a new olive oil-based pasta salad, I came across this recipe in July’s issue of Bon Appetit magazine. It spoke to me for two reasons:

  • I was intrigued by the Olivada. (I had never heard of that before.) 
  • I love Gemelli. 

It turns out olivada is a Mediterranean version of tapenade–minced olives blended with oil and spices.  (Think olive pesto.) 

Gemelli are chewy little braid-shaped macaroni. They are easily found in most grocery stores.  That said, however, I don’t find them to be commonly used.  Using them adds some visual and textural interest to what might have been a typical pasta dish.

As I read down the ingredient list for this recipe, I noticed a component I don’t frequently use in my kitchen: Anchovy paste. Interesting. While it’s not often that I cook with anchovies, I did happen to have a tin of anchovies in my pantry. I decided I could benefit from the fatty acids and calcium that anchovies pack so I added them in place of the recipe’s anchovy paste. 

The outcome? Truthfully, it was basically like adding salt. They blended into the olivada so smoothly that I would never have known they were there if I hadn’t added them myself!  (In fact, I served this to my sister-in-law, who does not eat fish, and she loved it! That is, until I let out my little secret! :-) )

If you are wary of small salty fish but interested in the health benefits of a Mediterranean diet, I definitely recommend this dish as a way to ease in. 

It is a delicious and versatile salad for summer and yet I can see bringing it to an apple picking picnic this fall.       

Pasta Salad with Cherry Tomatoes and Green Olivada:

  • 3 garlic cloves peeled
  • 1 jar pitted green olives
  • 3 tablespoons capers, drained
  • 1 tablespoon red wine vinegar
  • 1 small tin of anchovies
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1 pound of gemelli macaroni
  • 2 pints of fresh cherry tomatoes, halved
  • 2 tablespoons fresh chives. roughly chopped

Add garlic to food processor and process until finely chopped. Add 1 cup of the chopped olives, capers, red wine vinegar, anchovies, mustard, and crushed red pepper. Turn processor on and off six times or until mixture is coarsely chopped. With machine running, gently and gradually add 1/2 cup of olive oil. Use a rubber spatula to transfer mixture to a medium bowl. Stir in remaining chopped olives. Season to taste using salt and pepper. This is your olivada. Cover and refrigerate.

Cook pasta according to package directions. Drain well. Transfer pasta to a bowl and drizzle with about 1-2 tablespoons of olive oil. Add olivada and halved tomatoes. Toss well to coat. Garnish with chopped chives and serve.

Adapted from recipe found in July 2010 issue of Bon Appetit magazine.

Filed under: olives, tomato | 6 Comments »

White Bean and Asparagus Salad

Posted on July 30, 2010 by kitchenbelle

I don’t think I am alone when I say that as much as I adore cooking, the heat of the summer can really test that love.  I don’t find myself extremely hungry when it is hot and humid and since it is my hunger and cravings that usually prompt a wild rendezvous in the kitchen I am less and less likely to be inspired to get in there and get busy. That said, however, there are nights when I am really hungry and the physical heat of the kitchen becomes my deterrent.  That is when the grill out back becomes my hero. And what goes better with a grilled protein than a cool fresh summer side? Enter this White Bean and Asparagus Salad.

Not only is this superfood-packed salad a perfect accompaniment to grilled steak tips, lamb kebabs, or burgers, but also it stands up on its own just perfectly.  I really enjoyed eating the leftovers for lunch.  This is one of those salads where the flavors actually improve after a few days. And because asparagus is nice and fibrous it doesn’t get mushy. 

*A Note about Raw Garlic: I am a garlic fiend. I love eating chunks of fresh raw garlic in foods, therefore, in salads like this one, if I am preparing it for myself and my family, I only roughly chop the garlic. However, chunks of raw garlic aren’t pleasant for most people. If you are preparing a dish containing raw garlic for a crowd, I recommend always finely mincing it or passing it through a garlic press.

White Bean and Asparagus Salad:

  • 2 bunches fresh asparagus, trimmed and rough ends snapped off
  • 7 sundried tomatoes (not in oil)
  • 3 cloves of garlic*, roughly chopped or minced
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons white wine vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • a pinch or two of crushed red pepper
  • 1 (19 ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons capers, drained
  • 1 tablespoon freshly grated parmesan cheese

In a steamer basket over boiling water, place asparagus and dried tomatoes. Cover and steam until asparagus is crisp and tender–approximately 4 minutes. Remove tomatoes and set aside. Using tongs, remove asparagus from basket and place into a bowl of ice water to stop the cooking process. Drain the water. Cut asparagus into 1-inch pieces and set aside.  Roughly chop the tomatoes.

In a medium bowl, whisk together garlic, oil, vinegar, mustard, salt, black pepper and crushed red pepper. Add asparagus, tomatoes, beans, and capers. Toss gently to coat. Sprinkle with cheese and serve.

Adapted from recipe found here on MyRecipes.com.

Filed under: Main Dish, VEGETARIAN, asparagus, beans, cannellini beans, salad, tomato | 6 Comments »

Strawberry Lime Cupcakes with Cream Cheese Frosting

Posted on July 11, 2010 by kitchenbelle

I was a bit wary about the combination of strawberry and lime in a cupcake but I decided to give it a go anyway. What a fantastic surprise! The freshness of the two flavors is a winning combination! The lime flavor was not overpowering and really complemented the strawberries nicely. I kept these in the fridge just until serving time, which turned out to be a great move. I served them on one of these excruciatingly hot Boston days and the coolness of the cake and the frosting really enhanced the freshness of the flavors.  The cream cheese frosting continues to speak for itself.  If you haven’t tried it yet I have only two words: you must!

Here are some other recipes using cream cheese frosting. (I promise–your friends and family will thank you!)

Strawberry Lime Cupcakes with Cream Cheese Frosting:

  • 1/2 pound (1 stick) butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, chopped into bite size pieces
  • 2 teaspoons fresh lime juice (about one lime)
  • 1 teaspoon grated lime zest (about one lime)

Preheat the oven to 350 F.  Fill one cupcake pan with liners.

In the bowl of a stand mixer cream together the butter and sugar with an electric mixer on medium speed until fluffy, about 5-7 minutes.

Add the eggs one at a time, beating well after each.

In a separate bowl whisk together the flour, baking powder, and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Use a rubber spatula to fold in the vanilla, strawberries, lime juice, and lime zest into the mixture.

Fill the cupcake liners 1/2 – 3/4 full. Bake for 26-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cupcakes comes out clean. Cool cupcakes in pan for ten minutes and finish cooling on wire rack before frosting.

Adapted from recipe found in Crazy About Cupcakes by Krystina Castella.

Filed under: Dessert, cream cheese, cupcakes, frosting, icing, strawberry | 5 Comments »

Chicken Picadillo

Posted on June 9, 2010 by kitchenbelle

I’ve been slacking a bit in the dinner department lately and I haven’t liked it one bit!  A combination of plans filling the last couple of Sundays, very hot weather that makes me a bit lethargic and less than eager to hang out behind the stove, and a myriad of other excuses have prevented me from doing my usual weekly shopping and meal planning.  Therefore, weeknight dinners have been pulled together by combining a little of this and a little of that.  

This weekend I decided enough was enough and we did our shopping on Saturday.  I filled the cart with all sorts of fresh fruits and veggies and outlined some meal ideas so that we could eat well for both lunch and dinner all week.  Man do I find that gratifying!

The thing about meal planning that I find tricky is I don’t love setting a strict schedule. Tuesday:  chicken Marsala, Wednesday: rice and bean burritos, Thursday: baked fish etc. makes me feel restricted and who likes that? I don’t like being pigeon-holed that way. Every time I have tried to do something along those lines I end up coming home from work not feeling like whatever it was that I had planned. I much prefer to set up some loose ideas at the start of the week and then just kind of “go with it” during the week. So that’s what I did!

I found this Chicken Picadillo recipe in Tosca Reno’s Eat Clean Cookbook. While the methods and actual recipe instructions in this book aren’t exactly perfect, her ideas for fresh clean meals composed of wonderful flavors and ingredients are very inspirational.  And even more exciting is the fact that the photos in the book are stellar.

While I am sure this recipe is not a traditional picadillo (I wasn’t even sure what a picadillo was until I Googled it), it is a wonderful, hearty, delicious, and flavorful dinner. I made a few adaptations and I have included them in the recipe below. 

The garlic, peppers, cumin, and cilantro pack lots of fresh flavor punch. And the combination of fresh and canned tomatoes really boosted the texture freshness factor.

I served this over brown rice the first time we ate it and over baked potatoes the second time. (With the baked potato I added a small scoop of sour cream and a few extra tablepoons of fresh cilantro–wow was that a delicious dinner!)

Tip: I think grilled tofu would be a great vegetarian substitution for the chicken in this recipe!

Chicken Picadillo:

  • a few glugs of olive oil
  • 4 skinless boneless chicken breasts (If you have time marinate the chicken in some olive oil, a splash of vinegar and some salt and pepper before cooking. If not, rinse the breasts, pat dry and sprinkle with salt, pepper, and a few dashes of ground cumin before cooking.)
  • 1 onion, peeled and roughly chopped
  • 1 large red pepper, seeded and roughly chopped
  • 1 large yellow pepper, seeded and roughly chopped
  • 1 large orange pepper, seeded and roughly chopped
  • 1.5 Tablespoons chili powder
  • 1 pint grape tomatoes, each one sliced in half
  • 1 14.5 ounce can of chopped tomatoes with jalepenos (I like Delmonte brand)
  • 5 cloves garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • handful of fresh cilantro, roughly chopped

Cook chicken using your preferred method. Poaching or grilling both work well in this recipe. Once it is done cooking, cut into cubes.

Heat the olive oil in a large pan and add onion and peppers. Cook until soft.

Add chili powder, tomatoes, garlic, cumin, oregano, salt and pepper. Continue cooking until veggies reach desired texture (we like them a bit soft but still with a little crunch).

Stir in chicken cubes and stir until mixture is heated through. Stir in fresh cilantro.

Peppers, tomatoes and spices simmering

I love using my grill pan to cook chicken breast

Adapted from Tosca Reno’s Eat Clean Cookbook.

Filed under: Main Dish, chicken, peppers, rice, tomato | 5 Comments »

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