Repurposed Meals

It's was not only a crazy busy week but also grocery week which means repurposing leftovers and quick, simple meals with anything I can find in the fridge. One of my favorite things to do is cook up a few chicken breast, portion them out and freeze them individually. This is perfect way to incorporate lean protein easily into my lunch or even a lazy night dinner. This week we had a variety of dinners, from tofu to corned beef so when Wednesday rolled around I wanted something simple and quick. To the freezer I went, defrosted two flat bread doughs, if you haven't tried my flat bread pizza please check it out and two chicken breast.

As former vegetarians we have chosen to eat only organic meat. I realize organic can be much more expensive but even if you set aside the numerous benefits such as no antibiotics, all chickens are raised to maturity and allowed to roam free, the taste alone will bring you back time and time again. The flavor of organic meat has so much more depth and deliciousness.

Simple Chicken Breast
3 to 4 Medium Size Organic Chicken Breast (skinless)
1 cup of Chicken or Vegetable Broth
1 tbs of Thyme
2 tbs of Oregano
1 tbs of Olive Oil
1 clove of Garlic (smashed)
Salt and Pepper to taste



In a small to medium size pan heat up your olive oil and garlic, your temperature should be a low to medium as you do not want to burn the garlic. Keep garlic whole but broken because we are just infusing the olive oil with the garlic. After a about 2 minutes pull the garlic out, turn up the heat and place the chicken into the hot pan. Sear the chicken for about 3 to 4 minutes until you see a nice golden brown color add 1/2 the chicken broth into the pan and turn the heat to a low medium and simmer for another 3 to 4 minutes. Until the chicken is cooked 1/2 way through and all the broth has evaporated. Then turn up the heat and flip the chicken and repeat the same steps, sear and add broth. When I am cooking this chicken for my freezer meals, I prefer to have the chicken a bit pink that way after I have re-heated the chicken I am left with a juice piece of meat. 

So tonight I made a Zesty Chicken side salad to go with my pizza.
For the dressing, I used
2 tbs of Greek plain Yogurt
2 tbs of Fire Roasted Salsa
1 tbs of White Vinegar
Juice of 1 fresh lime
This is a great fresh salad dressing minus the oil and calories.

For tonight's pizza I used a ladle full of my simple tomato sauce, 1/2 cup of mozzarella, 1 to 2 ounces of goat cheese and 2 handfuls of arugula. I prefer to grill my flat bread first with a spritz of olive oil. After grilling on both sides I add all my toppings minus the arugula and bake at 350 until cheese has melted. Then finish the cooking process by broiling it for 1 to 3 minutes depending on how hot your broiler is, just until cheese has become golden brown. Finally, topping the entire pizza with fresh, peppery arugula.

This is one of my favorite combination's, though I prefer a ricotta base this is a great substitution when in a pinch. Enjoy your weekend. Feel free to leave any comments, I would love to hear feedback.

Easy Entertaining

Having people over doesn't have to be stressful. My sister and her boyfriend were coming over for dinner last Saturday night, so what better to prepare than Penne alla Vodka. Here is an easy dinner that has a nice presentation and a wonderful wow factor. Well, technically I made Rigatoni alla Vodka because that is the pasta I always have on hand but either way this is a dish everyone is sure to enjoy.



VODKA SAUCE

1 quart Simple Tomato Sauce
1 cup vodka
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 pound of Pasta
16 oz Pancetta (chopped into small cubes)

In a large deep pan or pot simmer your tomato sauce and vodka over low heat for about 20 minutes, the mixture should reduce by 1/4. Add cream and simmer until heated through. Add your Parmesan into the sauce mixture, stir so that the cheese is melted and well blended. While the tomato and vodka sauce reduces, start browning your Pancetta. Add your chopped Pancetta to a hot medium size skillet, reduce to a low to medium heat. Cook the Pancetta until browned and crispy about 10 to 12 minutes.

After you add the cream to your sauce, its time to start your water for the pasta. Bring your water to a boil, add salt and then add your pasta. Your pasta should take about 7 to 9 minutes to cook. Cook pasta until al dente, tender but still firm. Drain your pasta and then transfer to the finished sauce, toss and coat.

Just in case you do not have a simple tomato sauce, here is a quick and easy recipe.
Simple Tomato Sauce 
2 tbsp virgin olive oil
1 small onion
2 cloves garlic
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
a few shakes of oregano
Sea salt and freshly ground black pepper


Throw all the ingredients into a food processor and puree. In a large pot add your tomato sauce, bring to a boil and then turn the heat down to a simmer, simmer uncovered for at least an hour. I usually make two batches at a time and then freeze 1/2 so the next time a recipe calls for tomato sauce I have it on had. Once you've had the real thing, jar or canned sauce just won't do.

Pour your sauce and pasta into a large serving bowl, sprinkle with Pancetta. Since I knew not everyone was a fan of Pancetta, I didn't sprinkle it over the entire pasta and had a separate bowl with the remainder. I wish I had a few more pictures to show you but this was such an amazing dish I just couldn't wait to give it a try. 

Ciao

Chickpea Soup

This week I have had a sick husband at home! For me the best comfort when your sick is Mom but when you just can't go to Mom's house and let her take care of you the next best is homemade Chicken Noodle Soup. My husband, a former Vegetarian, is not a fan of chicken and won't eat regular Chicken Noodle Soup. So I have to get creative and create new versions of this comforting, classic soup.

Though very similar to my Twisted Chicken Soup this soup is a vegetarian based recipe and has a unique protein. Both soups start with the same basic veggie mix or mirepoix. Mirepoix is a combination of onions, carrots and celery.This is a great base for many stocks, soups, stews and sauces. The twist on this soup is that I used Chickpeas for the protein. Chickpeas are fantastic and easy to prepare. They are full of protein and high in fiber. A great way to replace meat in just about any dish.


Chickpeas Veggie Soup 
1 12 ounce can of Chickpeas drained
1 tbsp of Smokey Paprika
1 tsp of Red Chili Powder
1 tsp of Cayenne Pepper
4 cups of Veggie Stock or Broth (or Chicken but then the recipe is not Vegetarian)
2 to 3 cloves of Garlic (chopped)
2 to 3 Celery Stalks (chopped)
2 to 3 Carrots (peeled and chopped)
2 Roma Tomatoes (Roughly chopped) 
1/2 teaspoon of Bay leaves ( or if whole Bay Leaves 2)
2 to 3 Fresh Basil leaves (chopped) 
2 tsp Italian Parsley (chopped)
Salt and Pepper to taste
1 package of your favorite pasta (this time I used Rigatoni)

In a large pan or grill pan, start your Chickpeas. Spray the pan lightly with olive oil or cooking spray, after the pan is hot pour the Chickpeas in. Sprinkle with Cayenne Pepper, Chili Powder, Smokey Paprika and salt and pepper. Let roast for about 2 to 3 minutes (until you start to see color) then flip and roast on the other side. Meantime start cooking your meripoix, garlic and bay leaves in a large stock pot on medium to low heat. Once onions start to become translucent and celery/carrots become soft add tomatoes and roast for another two to three minutes. Then add your  stock and simmer for 10 to 15 minutes. The longer the soup simmers the better it tastes. Start your water to cook the pasta 4 to 5 minutes before  serving. Follow directions on pasta package or bring your water to a boil, add salt and then pasta, cook until al dente about 4 to 6 minutes depending on the pasta. I like to compose my soup in each bowl so I can control the ratio of protein, broth and pasta.

Typically I would recommend egg noodles for this type of recipe but being Vegetarian Soup, I decided to opt for small rigatoni noodles. Sprinkle with freshly chopped parsley and enjoy. I added a few chunks of mozzarella to finish it off (but that was a husband request and of course optional).

Counting down the days to Spring!