This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
- 3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
- 2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
- 2 tablespoons capers, drained
- 1/2 cup (8 T) extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- pinch of red pepper flakes, or more, to taste
- 1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
- 1 1/2 cups cooked lentils (I used French green lentils)
- 2 ounces Parmigiano-Reggiano, grated (3/4 cup)
- 1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
- 1 tablespoon red-wine vinegar
- toasted almonds, chopped, for serving (I used sliced almonds)
- Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
- Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
- Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
- In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
- Place cauliflower planks on a rimmed baking sheet.
- Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
- Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
- Add tomato mixture to other side of the pan.
- Reduce the oven temperature to 450 degrees; roast 12 minutes more.
- Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
- Sprinkle everything with cheese.
- Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
- Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
- Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.
Posted in Greens, Quick, Recipes, Salads & Dressings, Vegetarian
Tags: almonds, arugula, brunch, capers, cauliflower, dinner, French lentils, green lentils, healthy, lentils, lunch, parmesan, Parmigiano Reggiano, red wine vinegar, roasted, salad, sheet pan, tomatoes, vegetarian, warm
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I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.
The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.
Yield: Serves 4 to 6
- zest and juice from 1 lemon, divided
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chopped rosemary, plus 3 to 4 sprigs
- large pinch of red-pepper flakes, plus more for serving, optional
- 1 (3 1/2- to 4-pound) whole chicken, patted dry
- extra-virgin olive oil, for drizzling
- 1/3 cup finely grated Parmesan (I used Parmigiano-Reggiano)
- parsley, for garnish, optional
- Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
- Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
- Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
- Heat oven to 425 degrees. I set my oven to convection roast.
- Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
- Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
- Roast chicken for 30 minutes.
- Remove from the oven and sprinkle chicken all over with Parmesan.
- Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
- Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
- Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
- Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)
Posted in Chicken (Poultry), Recipes
Tags: cast iron skillet, chicken, dinner, easy, lemon, lemon zest, parmesan, Parmigiano Reggiano, red pepper flakes, roast chicken, roasted, rosemary, sheet pan, skillet, whole chicken
I love yogurt-based marinades because the resulting meat is always juicy and tender. This dish not only had a yogurt marinade, it was made on a single sheet pan and had a bright and spicy “finishing condiment” as well. A winner. 🙂
The rimmed sheet pan did accumulate a lot of pan juices, but the chicken and cauliflower were still perfectly crispy on top. The cauliflower and chickpeas absorbed a lot of wonderful flavors from the pan drippings as well.
This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I added chickpeas and served the roasted chicken, cauliflower, and beans over rice, drizzled with pan juices. We also had warm naan on the side. The lemony cilantro-onion-jalapeño finishing condiment was essential and absolutely delicious.
Yield: Serves 4 to 6
For the Chicken:
- 3″ piece ginger, peeled
- 2 cups whole-milk Greek yogurt
- 1/2 cup (or more) 2% Greek yogurt, for serving (can substitute whole-milk yogurt)
- 2 lemons
- 1/4 tsp cayenne pepper
- 3 T garam masala, divided
- 8 skin-on, bone-in chicken thighs (about 2 1/2 lbs)
- 2 T plus 1 1/4 tsp kosher salt, divided
- 1 15-oz can garbanzo beans, drained and rinsed
- 1 head of jumbo cauliflower (about 3 lbs)
- 3 T vegetable oil or olive oil
For the Finishing Condiment:
- 1/2 yellow onion
- 1 jalapeño, seeded and ribbed- if desired
- 1/2 bunch cilantro
- rice and/or warm flatbread, for serving, optional
To Marinate the Chicken & Prepare the Dish:
- Place a rack in upper third of oven; preheat to 425°. (I set my oven to convection roast.) Line a large rimmed baking sheet with foil.
- Finely grate 3″ piece ginger into a medium bowl. Transfer all but 1 teaspoon of the grated ginger to a large resealable plastic bag, reserving ginger in bowl for the finishing condiment. (I used a gallon-size bag.)
- Add 2 cups whole-milk yogurt to bag with ginger.
- Cut 1 lemon in half crosswise and squeeze juice from each half into the yogurt mixture.
- Add cayenne and 2 T plus 1 tsp garam masala. Seal bag and shake to combine.
- Season 8 chicken pieces with 5 tsp salt. (I placed the chicken on a plate, seasoned with half the salt, turned each piece over, and seasoned with the rest of the salt.)
- Place chicken pieces in the marinade bag, seal, and shake again to cover all the pieces.
- Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours. (I marinated the chicken 3 hours in advance, letting it come closer to room temperature for 20 minutes or so before roasting.)
- Drain and rinse the garbanzo beans. Lay out on a paper towel to dry thoroughly.
- Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
- Transfer cauliflower and beans to the prepared baking sheet.
- Drizzle 3 T oil and 1 1/2 tsp salt over and toss to coat. Spread evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting. (If you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.)
- Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. (It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.)
- Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes. (The internal temperature should reach 165 degrees.) Let rest for 5 minutes before serving.
To Make the Finishing Condiment and to Serve:
- Chop the onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.)
- In the bowl of a food processor, finely chop the cilantro.
- Add the onion to the food processor, finely chop.
- Add onion and cilantro to the bowl with the reserved ginger (from step 2 above).
- Finely grate zest of remaining lemon into the bowl. Cut lemon in half and squeeze 1 half into the bowl; reserve remaining half for another use.
- Remove seeds and ribs from the jalapeño, if desired, finely chop. Alternatively, it can be thinly sliced into rings. Add to the bowl.
- Season with remaining 2 tsp garam masala and 3/4 tsp salt.
- Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary.
- Arrange chicken, beans, and cauliflower over rice, if desired, on individual plates or on a platter. Drizzle with pan juices, as desired.
- Top with lemon condiment and serve with a dollop of yogurt or yogurt to pass at the table, as desired. (I served 2% Greek yogurt with the meal.)
Posted in Chicken (Poultry), Recipes, Sauces
Tags: cauliflower, chicken, chicken thighs, chickpeas, condiment, dinner, garam masala, Greek yogurt, Indian, jalapeño, lemon, lemon zest, marinade, roasted, sauce, sheet pan, yogurt
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The week of President Biden’s Inauguration, our local newspaper published recipes to celebrate our nation. The article included recipes for the Navy Bean Soup that is served in one of the Senate restaurants and White House Chef (1966-1987) Henry Haller’s Cooked Vegetable Salad. The third recipe was late Representative John Lewis’ recipe for Barbecued Chicken.
This oven-baked barbecued chicken was published in the Atlanta Journal Constitution as Representative John Lewis’ “other legacy.” It was originally published in the AJC in 1995 and was re-published after his death. He started making this dish in 1968, serving it to guests with potato salad, with rice and string beans, or with sweet potatoes and green salad.
I adapted the recipe to used boneless, skinless chicken thighs, modified the proportions and method, and included garlic in the sauce. We ate it with crispy oven fries and green salad. It was a crowd-pleaser in my house too.
Yield: Serves 4 to 6
- 1 cup ketchup
- 1/2 teaspoon mustard (I used Dijon)
- 1 tablespoon Tabasco or other hot sauce (I used chipotle Cholula)
- pinch of cayenne pepper
- coarse salt and freshly ground black pepper
- 1/2 large yellow onion, finely chopped
- 1 large garlic clove, minced, optional
- 10 boneless, skinless chicken thighs OR 1 whole frying chicken, cut up, or equivalent chicken pieces
- fresh herbs, for garnish, optional
- Preheat oven to 350, preferably on convection roast. Coat a rimmed baking sheet or 9×13-inch baking pan with cooking oil spray.
- Season the chicken pieces with salt and pepper.
- In a medium bowl, combine ketchup with mustard, hot sauce, cayenne pepper, pinch of black pepper, onion, and garlic, if using. Blend well.
- Put chicken parts into the prepared pan. Spread half of the sauce evenly over chicken if using boneless, skinless chicken or all of the sauce if using bone-in chicken parts.
- Bake for 15 minutes for boneless, skinless thighs or for 30 minutes for bone-in skin on chicken parts.
- Remove pan from the oven and flip the chicken pieces over if using boneless, skinless chicken; coat with the rest of the sauce. If using bone-in skin-on chicken, basting the chicken with pan juices at this point.
- Return the pan to the oven and continue to bake for an additional 15 minutes for boneless, skinless chicken or 30 minutes for bone-in, skin-on chicken parts.
- Remove pan from the oven as set to broil. Broil the chicken, watching carefully, for 1 to 3 minutes, or until browned in spots.
- Garnish with fresh herbs, if desired. Serve warm.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: baked, barbecue, boneless skinless chicken thighs, chicken, chicken thighs, chipotle, cholula, Dijon, dijon mustard, dinner, hot sauce, John Lewis, ketchup, mustard, sheet pan, Southern, Tabasco
Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.
My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!
This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.
Yield: Serves 4 to 6
For the Meatballs:
- 1 pound spinach, washed
- 1 1/2 pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon zest (I used the zest from 1/2 lemon)
- pinch of ground cayenne
- pinch of freshly ground nutmeg
- 1/2 teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
- pinch of ground cinnamon
- 1 cup roughly chopped cilantro leaves and tender stems, plus more for garnish
- 1 serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
- 1 egg, beaten
- 1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
- 1/2 cup heavy cream, half-and-half, milk, or ricotta cheese
- extra-virgin olive oil, for the baking sheet
- lemon wedges, for serving
- cooked rice, for serving (I served the meatballs over white Basmati rice)
- yogurt sauce (or store-bought tzatziki), for serving (see below)
For the Sauce:
- 1 cup Greek yogurt (I used 2%)
- pinch of ground cumin
- 1 garlic clove, finely grated or pressed through a garlic press
- fresh dill, cilantro or parsley, finely minced, to taste
- freshly squeezed lemon juice, to taste
- coarse salt and freshly ground black pepper
- Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
- Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
- Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
- Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
- If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
- Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
- Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
- Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
- Preheat the oven to 425 degrees, preferably on convection roast.
- Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
- Using a brush, coat a rimmed baking sheet with olive oil.
- Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
- Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
- Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.
Posted in Chicken (Poultry), Greens, Recipes
Tags: baked, chicken, chicken thighs, cilantro, cinnamon, dill, dinner, fennel seed, Greek yogurt, ground chicken, ground turkey, healthy, lemon, meatballs, nutmeg, poultry, sauce, serrano, sheet pan, spinach
The large size of these meatballs prevents them from becoming overcooked in the oven- genius. I also loved the store-bought marinara shortcut. We ate them with an entire loaf of sourdough baguette garlic bread which was essential. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used ground turkey and modified the proportions. Easy and delicious comfort food. Everyone absolutely loved it!
- 3 T extra-virgin olive oil, plus more for baking sheet
3 large eggs
2 1/4 cups panko
3/4 cup milk or water
1 1/4 tsp Morton kosher salt
1 1/2 tsp garlic powder
freshly ground black pepper
1 1/2 oz Parmesan, finely grated (about 3/4 cup), plus more for serving (I used Parmigiano-Reggiano)
1 1/2 to 1 3/4 lbs ground turkey or ground beef (20% fat) (or other ground meat)(I used 1 2/3 pounds ground turkey)
warm homemade or store-bought tomato sauce (I used 28 oz jar of Rao’s marinara)
basil leaves, chiffonade or torn, for serving
- Place rack in top third of oven; preheat to 425°, preferably on convection.
- Lightly brush a large rimmed baking sheet with oil.
- Using a sturdy wooden spoon, vigorously stir eggs, panko, milk, salt, garlic powder, several cranks of pepper, Parmesan, and remaining 3 T oil in a medium bowl until nearly a smooth paste.
- Mix in one quarter of meat (combining just a small amount of meat in the beginning makes it easier to incorporate the rest without overmixing).
- Add remaining meat and mix well to thoroughly combine, but don’t overwork it.
- Using oiled hands or a large cookie scoop, form into 12 to 14 large meatballs and place on prepared baking sheet.
- Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 4–7 minutes.
- Divide meatballs among plates and spoon some sauce over. Alternatively, warm the sauce in a large, shallow pan and place the meatballs into the sauce.
- Top with basil and more Parmesan.
Posted in Chicken (Poultry), Quick, Recipes
Tags: comfort food, dinner, easy, fast, ground beef, ground turkey, meatballs, panko, parmesan, Parmigiano Reggiano, Rao, sheet pan