What's For Dinner: Tomato Puff Pastry Tarts, Two Ways

There are some gorgeous grape tomatoes in the stores right now, and I couldn't resist using these gem-colored beauties in a puff pastry recipe or two. I started out with a simple tomato tart, which focuses on the sweet flavors of the ripe tomatoes complemented by tangy goat cheese and salty Parmesan. For my second tart recipe, I opted to roast the grape tomatoes first to deepen their flavor. Sauteed mushrooms add in some umami, or savory, flavor. I stuck with a similar flavor profile (mainly since I already had them on hand!) for the rest of the ingredients. These puff pastry tarts are easy to customize using whatever vegetables and cheese you have on hand, and they are a great way to use up some of the lovely produce that is appearing in the farmers markets and on grocery stores shelves during these late summer months.

Simple Tomato and Goat Cheese Puff Pastry Tarts (printer-friendly version)
makes six tarts

1 sheet puff pastry, cut into 6 rectangles
extra virgin olive oil
1-2 teaspoons freshly grated Parmesan cheese
1 cup grape tomatoes, halved and most seeds removed
1-2 tablespoons goat cheese, crumbled
1 teaspoon herbes de Provence
freshly ground black pepper
Maldon sea salt flakes

1 egg and 1 teaspoon water, lightly beaten together

1 tablespoon fresh basil, chopped

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
2. Use a sharp knife to cut a sheet of puff pastry dough into six rectangles. Next, use the knife to lightly score around the edges of each rectangle, leaving a 1/4" border.
3. Use a pastry brush to brush the center of each rectangle with olive oil. Brush the border of each rectangle with the egg wash.
4. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle, avoiding the borders.
5. Place the tomatoes evenly on each rectangle. Top each with crumbled goat cheese, freshly ground black pepper, sea salt flakes, and a pinch of herbes de Provence.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.
7. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.

Roasted Tomato and Mushroom Puff Pastry Tarts (printer-friendly version)

makes six tarts

1 sheet puff pastry, cut into 6 rectangles

1 egg and 1 teaspoon water, lightly beaten together

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 cup grape tomatoes, halved 

1 cup mushrooms

1 clove garlic, minced

1-2 tablespoons goat cheese, crumbled

1 teaspoon herbes de Provence

freshly ground black pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.

2. In a small bowl, whisk together the olive oil, balsamic vinegar, and brown sugar. Place the halved tomatoes in a glass baking dish, cut side up. Pour the oil mixture over the tomatoes and gently shake the dish to evenly coat the tomatoes. Roast in the oven for 60 minutes, or until the tomatoes are slightly wrinkly-looking.

3. In a large skillet, heat about 1 teaspoon olive oil. Add the mushrooms and saute until softened and lightly browned. Add in the minced garlic and saute until fragrant, about 30 seconds. Remove the skillet from the heat.

4. Use a sharp knife to cut a sheet of puff pastry dough into six rectangles. Next, use the knife to lightly score around the edges of each rectangle, leaving a 1/4" border.

5. Brush each rectangle with the egg wash.

6. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle.

7. Spoon the mushroom and garlic mixture evenly on each rectangle. Top each with the roasted tomatoes, crumbled goat cheese, freshly ground black pepper, and a pinch of herbes de Provence.

8. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.

9. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.

What's For Dinner: Slow Cooker Spicy Brown Sugar and Citrus Chicken Breasts

Two slow cooker meals in one week? What is going on around here!? While I tend to reach for my slow cooker solely in the cooler months, as the temperatures begin to rise around these parts, I'm finding I have less and less desire to turn on the oven -- particularly since our house lacks air conditioning. 

I was at a loss as to what to cook for dinner the other night, so, after confirming that our fridge didn't have much to offer, I took a quick look into the deep freezer in the basement and came upon some frozen chicken breasts. No time to thaw, but no need for the slow cooker. (Yay!) All I had to do was whisk a quick sauce together, pour it over the chicken, set the slow cooker to low, and my work was done (at least for the next six hours). This chicken dish has quite a bit of spiciness going on -- if you'd prefer a milder flavor, leave out (or use less of) the red pepper flakes and chopped jalapeño. 

Slow Cooker Spicy Brown Sugar and Citrus Chicken Breasts (printer-friendly version)

makes 4 servings

4 6-oz frozen organic chicken breasts

1/2 cup brown sugar

zest from 1 lime

juice of 1 lime

juice of 1/2 lemon

1 1/2 tablespoons minced garlic (5-6 cloves)

1/3 cup white wine vinegar

2 tablespoons soy (or tamari) sauce

1 teaspoon fine sea salt

1 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

1/4 teaspoon finely chopped jalapeño pepper (seeds and ribs removed)

1 cup diced red pepper (seeds and ribs removed)

2 tablespoons cornstarch

1. Coat a 2- or 4-quart slow cooker bowl with cooking spray. Place the frozen chicken breasts in the bottom of the slow cooker.

2. In a medium bowl, whisk together the brown sugar, lime zest, lime juice, lemon juice, garlic, white wine vinegar, soy sauce, salt, pepper, and red pepper flakes. Stir in the chopped jalapeño and diced red pepper.
3. Pour the sauce over top the chicken. Place the lid on the slow cooker, set to low, and cook for 6-8 hours, or until the chicken is cooked through and has an internal temperature of 165 degrees.
4. Once cooked, remove the chicken from the slow cooker. Stir in the cornstarch and turn the temperature setting to high. Cook for an additional 10-15 minutes, or until the sauce has thickened.
5. Serve the chicken over quinoa, rice, or noodles. Pour the sauce over the chicken before serving.

What's On the Side: Roasted Broccoli with Lemon and Parmesan

More often than not, my default method of cooking broccoli is to steam it. Typically I steam it on the stovetop, but if I'm feeling particularly lazy, I'll steam it in the microwave. When broccoli is steamed correctly, it is delicious. But when it's not, it can be undercooked and tough or, worse, overcooked and mushy -- no one likes that.

I thought I'd try something new this time around and give roasting broccoli a whirl. Roasting takes the question out of the cooking time -- once it starts to brown, it's ready to eat. Thinly-sliced garlic, lemon juice, salt, and a bit of olive oil give the broccoli plenty of flavor without overpowering it. Freshly ground black pepper and a generous topping of Parmesan are the finishing touches.

Roasted Broccoli (printer-friendly version)

makes two servings

4 cups broccoli, cut into florets

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon coarse sea salt

2 garlic cloves, cut into thin slices

freshly ground black pepper

1 tablespoon freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees.

2. Place the broccoli florets in a baking pan. Add the olive oil, lemon juice, salt, and sliced garlic cloves. Toss to combine, coating the broccoli evenly in the oil. 

3. Roast the broccoli in the oven for 20 minutes, or until the broccoli is just beginning to brown. Season generously with freshly ground black pepper and Parmesan cheese and serve.

 (adapted from this Simply Recipes recipe)

What's For Dinner: Grilled Ginger-Soy Marinated Chicken

I think marinating chicken breasts is my new favorite thing. Is that a weird thing to say? Quite possibly. But seriously, the flavor options are endless, and at the end of the day, I can just hand the marinated meat over to D to grill. (Yes, I could operate the grill on my own, but it's so much nicer to have someone else do it. That, and maybe I'm afraid I'll blow the thing up. Or I'm just too lazy to grill things myself. One (or more) of those options might be the truth.)

For this week's grilled marinated chicken, I went for Asian flavors by combining together sesame oil, soy (or tamari, if you're gluten-free) sauce, ginger, garlic, and a few other ingredients. Ginger is at the top of my "favorite" ingredients list, too. During our recent trip to California, we stopped into a Trader Joe's, and I picked up a bag of crystallized candied ginger, and I might cry when the bag is empty -- it is soooo good. Looks like I might need to put a couple of bags on my shopping list the next time we're in Madison (home to our nearest Trader Joe's location).

Grilled Ginger-Soy Marinated Chicken (printer-friendly version)
makes two servings

1/4 cup sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon (about 4") peeled and chopped fresh ginger
2 cloves garlic, minced
2 tablespoon light brown sugar
juice 1/2 lime
2 organic chicken breasts (about 6 oz each)
fine sea salt
freshly ground black pepper

1. Add the sesame oil, soy sauce, ginger, garlic, brown sugar, and lime juice to a small bowl. Stir to combine.
2. Pour the sauce into a gallon-size plastic zippered bag.
3. Generously salt and pepper both sides of each chicken breast. Add the chicken breasts to the zippered bag, squeeze out the excess air, and seal the bag closed.
4. Place the bag on a plate and marinate the chicken in the refrigerator for at least one hour. (The longer, the better.) I tend to flip the bag over a few times while the meat marinates.
5. Remove the chicken from the fridge about 20 minutes before grilling to allow it time to come to room temperature.
6. Grill the chicken for 10-15 minutes (about 4-7 minutes per side), or until the internal temperature reaches 165 degrees. Cover with foil and let rest for 5 minutes. Serve the breasts whole or cut the chicken into slices and serve.

What's On the Side: Pan-Browned Brussels Sprouts with Garlic and Pine Nuts

I don't remember ever having Brussels sprouts during my childhood. The first time I tasted Brussels sprouts was at a restaurant -- and I hated them. They were soggy and bitter and tasted awful. Perhaps  my Brussels sprouts hate was in part aided by the fact that I'd been ingrained with the pop culture knowledge that Brussels sprouts = the worst.

Fast forward several years, and I've (gasp) come to really, really like Brussels sprouts. Of course, I think it helps to add a bit of butter and olive oil (and a generous shake of salt and pepper) to the mix. This recipe additionally features the flavors of garlic and toasted pine nuts -- and don't forget a generous helping of freshly-grated asiago cheese to finish off the dish. Go ahead, give this recipe a whirl -- maybe it'll convert you into a Brussels sprouts lover, too.

Pan-Browned Brussels Sprouts with Garlic and Pine Nuts (printer-friendly version)
makes two servings

12 small- to medium-size Brussels sprouts, trimmed and cut in half, width-wise
3 large garlic cloves, cut into thin slices
1 tablespoon unsalted butter
1 teaspoon olive oil
1 tablespoon pine nuts

1. Melt the butter in a large (preferably cast iron) skillet over medium heat. Stir in the olive oil.
2. Saute the sliced garlic until golden brown. Remove the garlic and place in a small bowl.
3. Reduce the heat to low and place the Brussels sprouts in the pan, cut-side down.
4. Sear for 15 minutes, or until golden brown in color.
5. Use tongs to remove the cooked Brussels sprouts and place them in a serving dish, cut-side up.
6. Add the cooked garlic slices and pine nuts back into the skillet. Toast the pine nuts until pale golden in color.
7. Sprinkle the garlic and pine nuts over the Brussels sprouts. Season with salt and pepper and garnish with grated asiago or Parmesan cheese.

 (adapted from this Epicurious recipe)

What I'm Giving: Basil-Infused Olive Oil

Basil-infused olive oil reminds me of Francesca's, one of my favorite restaurants in Chicago. Francesca's was the place to go for special occasions -- it was where D and I had our first official one-on-one date and where we ate the night we got engaged. Given its nearby neighborhood location (we frequented the Bryn Mawr outpost), it was also where we went to celebrate events or accomplishments with friends and family  --- including three successful completions of the Chicago Marathon (I'm all for pre- and post-race carbo-loading).

Francesca's was the first place I enjoyed dipping freshly-baked bread into basil-infused olive oil, and it remains one of my favorite things. And, it turns out, it's actually quite easy to make infused olive oil at home. All you need is a good quality olive oil and a bunch of fresh herbs. From there you can add other flavors, such as garlic or red pepper flakes.

To give as a gift, simply package your infused olive oil in a pretty glass jar, and tie it with a ribbon. If you're giving it to someone nearby, I'd recommend pairing it with a freshly-baked loaf of bread. In addition to gift-giving during the holidays, this infused olive oil would also make an excellent host/hostess gift.

Basil-Infused Olive Oil (printer-friendly version)
makes about 1 cup

1 cup extra virgin olive oil
1 1/2 cups (2/3 oz package) tightly packed fresh basil leaves, rinsed and dried
1 garlic clove, peeled and smashed

1. Chop the basil leaves finely.
2. Add the olive oil, chopped basil leaves, and smashed garlic clove to a medium sauce pan.
3. Heat over medium-high heat for five minutes, until small bubbles form in the oil.
4. Remove from the heat and let steep for at least one hour.
5. Strain through a fine-mesh sieve into a jar or other container with an airtight lid.
6. Store for up to one month (if it lasts that long!).

(adapted from this Shutterbean recipe)

What I'm Snacking On: Herbed Garlic Greek Yogurt Dip

I meant to make this dip on Sunday to enjoy with the day's football games, but life happened and I only managed to make game day chili. However, what do you know, now it's Thursday and there's another football game on. Since the Packers are playing (Go Pack Go!, etc.), I figured I might as well make the dip for tonight's game. However, what I forgot to remember was that the game is only aired on the NFL network (which we don't subscribe to) ... I'm sure a sports bar wouldn't mind if I brought along my own snacks, right? (Ha!) Ah well, I'm sure it will work just as well as a pre-game snack. Whatever the case, with its fresh ingredients and nonfat Greek yogurt base, this dip is a healthy alternative to the tubs of pre-prepared dips you can purchase at the grocery store. And with just a few ingredients, it's super easy to make, too.

Herbed Garlic Greek Yogurt Dip (printer-friendly version)
makes one cup

1 cup plain Greek Yogurt (I used Chobani 0%)
2 tablespoons fresh chives, snipped (or finely minced)
1 teaspoon fresh dill, finely chopped
1 tablespoon fresh lemon juice
2 garlic cloves, pressed (or finely minced)
1/4 teaspoon fine sea salt
1/4 teaspoon finely ground black pepper

1. In a medium bowl, stir together all the ingredients.
2. Spoon the dip into a container with a lid.
3. Chill in the fridge for one hour (or overnight) to allow the flavors a chance to meld together.
4. Serve with chips or dip-friendly veggies such as carrots, celery, or broccoli florets.

Made From Scratch: Simple Tomato Sauce

Since we move in just over a month, I've been put in charge of cleaning out our pantry and freezer as much as possible. Tonight's pasta dinner took care of almost an entire box of chopped tomatoes and a package of frozen tortellini. However, I did buy a bottle of olive oil today, as we recently ran out. Given our olive oil consumption rate, however, I'm pretty sure we'll finish it before the movers arrive.

Simple Tomato Sauce (printer-friendly version)
makes about 2 cups

1 teaspoon olive oil
2 garlic cloves, finely minced
1 shallot, finely chopped
2 cups chopped tomatoes (I like Pomi brand)
1 teaspoon dried oregano (I like to pronounce it or-ih-gah-no, like Nigella Lawson)
fine sea salt, to taste
freshly ground black pepper, to taste

1. Add the olive oil to a medium-size sauce pot. Heat over medium-low heat.
2. Add the minced garlic and chopped shallot and cook until fragrant, around 2-3 minutes. Watch the garlic to ensure it doesn't burn.
3. Stir in the crushed tomatoes.
4. Season with oregano and salt and pepper to taste.
5. Reduce the heat and simmer until ready to serve.

Snacktime: Simple Guacamole

My truly simple "guacamole" recipe involves just scooping the avocado flesh out of its shell, placing it in a bowl, and roughly mashing it up. However, when I proposed a snack of guacamole to D this evening, he suggested I take it up a notch. So, I amped up this guacamole with the usual culprits: salt, pepper, garlic, lime juice, and just a smidge of salsa.

Simple Guacamole (printer-friendly version)
makes enough for two

1 ripe avocado, pit removed
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
juice from 1/2 a lime
1 tablespoon salsa
1 clove garlic, finely minced

1. Use a spoon to scoop the flesh of the avocado into a bowl.
2. Add in the salt, pepper, lime juice, salsa, and minced garlic.
3. Stir to combine. I prefer my guacamole to be a little chunky, so I stir more with the side of a spoon to cut up the avocado into small pieces.
4. Serve immediately.

What's For Dinner: Broccoli, Red Pepper, and Mushroom Tofu Stir Fry

Another dinner, another stir fry. I think stir fries are my go-to meal as they are relatively simple to make and can be composed of a wide variety of vegetables. Yesterday after a session at the gym I headed to the grocery store, where I picked up a head of broccoli, a red pepper, and a package of sliced mushrooms. We already had tofu, ginger, scallions, and garlic on hand. I followed the same recipe I used a couple of weeks ago, except this time I added in more veggies. The more color, the better for you, right?  

What's For Dinner: Sesame Broccoli Tofu Stir Fry

Oh, this week is killing me! I have just now come to a stopping point for the day, and it's already 10p. Blergh. And given that I have plenty of deadlines still looming, the end is not quite yet in sight. Soon, though, soon. (One can always hope, anyway.) The other night I was looking for a quick and easy dinner to make, and given that we had broccoli and tofu on hand, I had my heart set on some sort of stir fry. A quick search on Google came up with this recipe. The resulting ginger- and garlic-flavored stir fry was delicious. I only made a couple of substitutions in the recipe -- I used black sesame seeds in place of white ones, and I also replaced the chicken stock with veggie stock. If you're looking for an easy weeknight dinner, I highly recommend giving it a try.

What's On The Side: Homemade Pico de Gallo

We have a ton of tomatoes on hand at the moment -- and we need to eat them before they head over to the Dark Side. Since we decided that Mexican food would be on the menu for Monday night, I decided I'd try my hand at making some pico de gallo from scratch. I think the end result turned out well, though I completely forgot to pick up some fresh cilantro at the grocery store, and I think the fresh herb would've added a little something extra that the version pictured above lacked. Otherwise, not too shabby for my first try! Now, what to make with the rest of the tomatoes currently crowding the kitchen countertop?

Homemade Pico de Gallo (printer-friendly version)

makes about 2 cups

2 organic tomatoes, chopped

1/2 red onion, diced

1/2 green/red pepper, chopped

1 serrano* pepper, seeds and ribs removed, and diced

1 clove garlic, diced

juice from one lime

1/4 - 1/2 C fresh cilantro, chopped

kosher salt

freshly ground black pepper

1. Combine the prepared vegetables in a medium-sized bowl.

2. Add the freshly-squeezed lime juice and stir to combine.

3. Season to taste with salt and pepper.

4. Serve with chips or as a condiment with tacos, tortillas, or burritos.

*Note: I bought serrano peppers thinking they were less hot than jalapeños; apparently they are actually significantly hotter. So, if you'd like less heat, use a jalapeño or other milder pepper.

What's On The Side: Roasted Garlic-Rosemary Fingerling Potatoes

I picked up a bag of organic fingerling potatoes (Purity brand) at the grocery store and decided they'd make an excellent accompaniment to our venison steaks. One bonus of roasting fingerling potatoes in the oven is that, unlike baked potatoes, they don't take that long to cook, and when tossed in a few ingredients beforehand, they come out super-tasty.

Roasted Garlic-Rosemary Fingerling Potatoes (printer-friendly version)

makes 2 servings

12 fingerling potatoes (try to choose ones that are about the same size)

1-2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon dried rosemary

fine sea salt

freshly ground black pepper

1. Preheat the oven to 500 degrees.

2. Wash and dry the fingerling potatoes to remove any dirt.

3. Place the potatoes in a large bowl. Drizzle with olive oil.

4. Add in the minced garlic and rosemary. Season with the sea salt and black pepper.

5. Toss to combine. Make sure the potatoes are evenly coated with the olive oil and seasonings.

6. Gently pour the seasoned fingerling potatoes onto a rimmed baking sheet.

7. Roast in the oven for 15-20 minutes, or until the potatoes are fork tender.

8. Allow to cool for a few minutes, then serve.