Kumquat Salad

Tonight I've been "picking" for dinner. Rummaging through the cabinets and refrigerator (which, thanks to a trip to Trader Joe's with my mom, are both packed with food), taking a bite of this and a nibble of that. But nothing really grabbed the full attention of my taste buds.

Until I spotted the kumquats (they look like tiny oranges and are meant to be eaten whole, skin and all).

I felt like I needed to have some roughage tonight, so I opened a bag of mixed greens and dumped them into a bowl. On top: sliced kumquats, crumbled (low-fat) feta cheese, and a honey mustard vinaigrette (simple: mustard, honey, salt, pepper, vinegar, extra-virgin olive oil).

I am literally typing this post in between bites of this incredible salad. The kumquats are both sweet and tart, which compliments the saltiness of the cheese. The dressing adds another sweet-tart element, without overpowering the stars of the salad.

Finally! I'm completely satisfied. Now it's time for dessert...

Lettuce Revisit Rock Cornish Game Hens

It was a Monday and I had to make a nice meal to show off my culinary chops. I jotted down a few ideas and created grocery lists. I wanted it to be simple, elegant, and I didn't want to work too hard.

Enter Cornish Game hens. Though I've only made them once before, I knew I can handle it. These little birds cook quickly, and each person gets their own little carcass to pick at. Perfect. (See post on August 28, 2009: Rock Cornish Game Hens for details about my first hen experience.)

Season the hens inside and out with salt and freshly ground black pepper. Stuff each cavity with a hunk of lemon, a couple of garlic cloves, and fresh herbs of your choice (I used rosemary and thyme). Rub the outside of the birds with olive oil. Roast in a 450-degree oven for about 15 minutes, then lower the heat to 400 degrees and finish cooking for about another 20 minutes or so. The birds are done when the juices run clear (not pink) and the legs wiggle freely (when you wiggle them, just to clarify).

I served the Cornish Game hens with a simple side of roasted carrots and Brussels sprouts, and mashed potatoes (from post Lettuce Talk Potatoes on April 6, 2010).

P.S. When you're done having fun with this dinner, save the bones and use them for homemade stock. Mine are in the freezer waiting for me...

It's Time We Talk about Quinoa

Quinoa, pronounced "keen-wah", are the seeds from a grain-like crop that is similar to spinach. (Yes, I just learned that.) For our purposes, since we use it like a grain, we will refer to it as a grain.

Quinoa is a complete protein, which means it contains all nine essential amino acids (the building blocks of protein). This feature makes quinoa an excellent option for vegetarians or vegans concerned with receiving enough protein in their diets. The grain is gluten-free, making it an appropriate addition to a gluten-free diet, consumed by those with celiac disease. Quinoa is also a good source of iron, dietary fiber, and B vitamins, making it an all-around healthy option for everyone.

So now that I've gotten you all riled up for experimenting with quinoa, here's a simple recipe to get you started.

Cover chicken thighs (or breasts) in balsamic vinegar, red pepper flakes, and a pinch of salt and black pepper. While the chicken is marinating, prepare the quinoa as you would rice (use a two-to-one ratio of water to quinoa, which simply means if you want one cup of quinoa, cook with two cups of water). Follow the directions on the package if you get lost.

Once the quinoa is done, season with extra-virgin olive oil, black pepper, and a dash of salt. Stir in diced cucumbers, fresh tomatoes, and crumbled low-fat feta cheese. Add any fresh herbs you like; I had planned on using parsley, but completely forgot about it and it's still sitting in the refrigerator...waiting to be used...

Saute, roast, or broil the chicken. Slice and serve alongside or combined with the quinoa.



The sweet, tangy flavor of the marinade paired well with the saltiness of the feta cheese. The quinoa has a creamy consistency, yet also retains a certain amount of crunch, creating a nice contrasting texture. This dish served as a delicious midweek meal, and was wonderful left over and eaten throughout the week.

Lettuce Talk Potatoes

I feel so sorry for the humble potato. Why is it that the whole world seems to believe that potatoes are bad for us? Okay--of course if we eat too many potatoes, or if we deep-fry them, or slather them with butter/cheese/bacon/sour cream, they'll end up being not-so-healthy. Truth is, potatoes are very good for us. They are full of dietary fiber (which resides primarily in the skin), potassium, vitamin C, and vitamin B6. If we consume them in moderation, leave the skin on, and indulge appropriately, these little tubers are very nutritious. Potatoes are also inexpensive, making them a wonderful starch we can all enjoy.

To celebrate the potato, I am sharing my recipe for mashed potatoes. A very simple dish, I know. But with a little attention and a few simple ingredients, these mashed potatoes turn into the star of the meal.

Start by roasting a whole head of garlic. Cut off the top, place in a piece of foil, and sprinkle with salt, black pepper, and a bit of olive oil. Wrap the garlic in the foil and place in a 400-degree oven for about 40 minutes. Then, open the foil, and allow the garlic to cool.

While the garlic is getting the heat treatment, dice red bliss potatoes (skin on, please) into uniform pieces. Steam until fork-tender, about 10-15 minutes; the smaller the dice, the quicker they cook.

Mash or whip the potatoes to any consistency you desire, using skim milk to thin out the mixture. Now, take that garlic you cooked earlier and squeeeeeeze it so that all the little cloves just plop right out and into the potatoes. (Go ahead--try a clove on its own. It's like candy.) Add a small amount of butter or trans fat-free margarine to give the potatoes that mouthfeel we seek when eating this dish. Sprinkle in parmigiano reggiano and stir it all together.

This side dish was so unbelievable that I'm not even going to try to describe it. Just make it and you'll know.

Nothing's Simpler...

...than this soup.

And it happens to be healthy, too. Serve with a chunk of crusty whole-grain bread, and you've got yourself a satisfying, delicious, and guilt-free meal in minutes.

Thinly slice onions, add to a pot and gently cook with olive oil so that the onions soften, but do not brown. Add minced or thinly sliced garlic, stir and cook for about 30 seconds. Squeeze in some tomato paste and pour in chicken broth, stirring to break up any clumps of tomato paste. Drop in any greens of your choice, fresh or frozen (I used fresh collard greens), and plop in cooked and diced chicken sausage.

Top with parmigianno reggiano cheese and there you have it! Easy, right?