Easy Does It

There are only a few things in life that produce complete comfort and satisfaction with truly minimal effort. A roast chicken is one of them. All I have to do is rub some olive oil on the chicken, sprinkle it with salt, put something aromatic in the inside, and stash it in the oven for a few hours, and the outcome is consistently fabulous. It never ceases to amaze me. It was a standard supper in our house when I was growing up—one of my favorite things my mom made.

Please don’t think I’ve never gotten a rotisserie chicken from the deli counter. I have, and they’re not bad. But if you’ve never made a roast chicken, you’re missing one of the fundamental kitchen pleasures. Though insanely simple, I am convinced it is the way chicken was meant to be eaten. Plus, a deli-made chicken doesn’t fill the kitchen (and the house) with a mouthwatering aroma.

I must confess I am not usually a huge fan of chicken. I eat it a lot, sure, but the actual meat isn’t usually the main attraction for me. I eat fried chicken for the skin, chicken soup for the broth, and so on. But I eat roast chicken for the meat. (And the super-crisp skin, but that’s just a bonus.) If you think I’m overdoing it, waxing poetic about a roast bird, you obviously haven’t made one yet. It’s become something of a Sunday night tradition for Jason and me. Don’t be surprised if you crave it weekly, as well!

There’s really no recipe to apply here. I’ll just give you the rough outline I follow each time I roast a chicken. Feel free to adjust according to your taste. But do try it—you’ll be so glad you did. Roast some veggies at the same time (our favorite is Brussels sprouts...) for a simple dinner.

Simple Roast Chicken
serves 2-4 depending on size
1 whole boiler-fryer chicken
A good glug of olive oil
A few hefty pinches of Kosher salt
About 10 grinds of black pepper
Dried or fresh herbs (chopped if fresh)
Stuffing options:
A lemon, cut into a few pieces
Some garlic cloves, smashed
A small onion, cut into a few pieces
Whole sprigs of fresh herbs (rosemary, thyme, parsley…)
A few big pinches of dried herbs (I like herbes de Provence)
An apple, cut into pieces
An orange, cut into pieces

Heat your oven to 400 degrees.

Pat chicken dry with paper towels and set it, breast-side up, in a roasting pan. Tuck the tips of the wings underneath the bird. They’ll burn otherwise. Drizzle with olive oil and rub it all over, top and bottom. With your fingers, gently loosen the skin from the meat on the breast and rub oil under there, too. Don’t be shy about it, but don’t go too nuts with the oil either—if you use too much, it will just fill the oven with smoke. Use just enough to thoroughly coat the chicken.

Next, sprinkle the outside of the chicken with a good pinch of salt. Sprinkle on some pepper, and some herbs. Rub the salt, pepper, and herbs all over the chicken, and under the skin, as well. Sometimes I take a smashed, peeled garlic clove and rub it under the skin.

Next, take another hefty pinch of salt and sprinkle it all over the inside of the bird. Do the same with the pepper and more herbs. Then stuff the inside with whatever you think might taste good. My mom used apples when I was little. My dad loves to use citrus. (If using citrus give each piece a little squeeze before it goes in.) I use whatever I have on hand, but I always use a few cloves of smashed garlic. Make sure you put those toward the back so they can infuse the whole chicken. Most recipes suggest you tie the drumsticks together with twine. I don’t do this, and I haven’t found it to be detrimental to the outcome.

Cook in the center of the oven about 20-25 minutes per pound, or until the leg pulls effortlessly away from the body and the juices run clear. (Use a thermometer if you don’t want to rely on the leg pull. Take it out when it reaches 165 degrees.) If the skin gets too dark, tent with some foil while it finishes cooking. When you take it out, let it rest under some foil for about 10 minutes so it stays nice and juicy.

C’est magnifique!

(It took me a while to figure out the whole carving thing. I’m still working on perfecting my form, but you can watch this video for great step-by-step instructions.)

Day by Day...

Sunday - Simple roast chicken, brussels sprouts with parmesan and lemon
Monday - Butternut squash soup, leftover chicken, salad
Tuesday - Chicken & veggie stir fry, brown rice
Wednesday - Pork chops with warm lentil salad
Thursday - Rotini with zucchini, white beans, and tomatoes

Light and Healthy

Even though new year's resolutions often are seen as hopeless pipe dreams that don't last more than a month, I always make one. Lots of people swear that THIS is the year they will eat better, lose weight, and generally get in shape. But I decided that if I'm making a food resolution, it's not going to be something as generic as "eat healthy." Because let's face it—that's just another doomed high hope.

Instead, I decided to be (a little bit) more specific. I am resolving this year to be more thoughtful about what I eat. Some of my friends may say that if I thought any more about food, I'd turn into a five-foot, eight-inch baguette or piece of prosciutto. I do think (a lot) about food, but more along the lines of what would taste good for dinner when I've had a long day or what kind of herbs would go the best with chicken salad.

I generally prefer healthful foods. I never met a vegetable I didn't like. I actually enjoy things like tofu, brown rice, and broccoli sprouts. But for some reason, I don't eat enough of the foods I love that are good for me. Jason and I both could use more fiber, more vitamins, more whole foods in our diets. So I'm trying to get creative by still making the go-to dishes we enjoy while infusing them with the healthy foods that I know we should be eating. I'm not necessarily cutting anything out—just adding in more of the good stuff.

One thing we both adore is shrimp. Garlic, lemon, and white wine combine so seamlessly with shrimp (or any seafood, really), they strike a lovely chord when eaten together. I found huge, fresh Wild American Shrimp at the grocery store. I went the tried-and-true route with the trinity of shrimp-loving ingredients and added some fresh grape tomatoes. Letting the tomatoes cook until they're soft and sweet creates a perfect sauce for cooking fresh green spinach. The shrimp add another dimension that makes for an altogether fabulous combination. Served over whole-wheat couscous to soak up the sauce, it was a healthy, delicious meal. It would also be perfect over pasta.

Lemony Shrimp with Tomatoes and Spinach
serves 2
1 tablespoon olive oil
3/4 pint grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 clove garlic, smashed with the flat part of a knife
1/3 cup dry white wine
1/4 cup chicken broth
1 lemon, zested and juiced
Most of a 1 (16-ounce) bag spinach, tough stems removed
10-12 large shrimp or 15 medium shrimp
1/2 tablespoon butter, cut into 4 pieces
Whole wheat couscous

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and smashed garlic, season with a generous pinch of salt and a few grinds of pepper. Cook until tomatoes are very soft and garlic is golden, about 5 minutes. Keep an eye on the garlic to make sure it doesn't burn. Stir in wine, broth, half of lemon zest and half of lemon juice. Simmer sauce about 2 minutes. Remove largest pieces of garlic.

Add as much spinach as you like, cover skillet, and cook until spinach wilts, about 2 minutes. If skillet looks dry, add more broth, a tablespoon at a time. Meanwhile, cook couscous per package directions. When spinach is cooked, stir until everything is well combined. Add shrimp and toss in the sauce mixture. Cook until shrimp are firm and opaque, about 2 to 3 minutes, depending on size. Off heat, stir in remaining lemon juice, zest, and butter. Serve over fluffed couscous.


A good white wine to try: Cartlidge & Browne 2006 Chardonnay. Smooth and light with a nice but subtle fruitiness. And inexpensive to boot!

A Whole New Year

I have not been a very diligent blogger. I find myself, in the middle of the night, thinking of all the recipes I could try and then write about...and when it comes down to it, I get tired or forgetful, and weeks (or months) pass with no entries.

So this year, I am resolving to keep this blog alive. I've been planning meals for the whole week on Sunday afternoons, and doing a once-a-week shopping trip. Not only is it super convenient, it ends up saving us money. I'm going to start posting the weekly menu I write up on Sundays. That way, I can at least share what I'll be making every night, and I'll go into more detail about a few meals during the week.

Without further ado...this week's menu:

Sunday - Red lentil soup, salad, baguette
Monday - Grilled chicken w/ lemon and garlic, panzanella
Tuesday - Driving to Tuscaloosa for the UF/Bama basketball game...eat out. (Go Gators!)
Wednesday - Lemony shrimp with tomatoes and spinach, whole wheat couscous
Thursday - Pizza Margherita, salad

Have a great week!

Comfort and Joy

I'm back! As many of you know, I recently made a move north (but it feels like I went south!) from Winter Park to Birmingham, Ala. No excuses here, but it's been tough to get back in the blogging routine. I wasn't cooking much when I first moved, but since I've gotten settled, my new favorite thing is cooking on a budget. New job, new financial lessons...Jason and I are trying to stick to a $60-a-week grocery budget for dinners, which isn't measly but it definitely can be a challenge if you want to make fun and interesting things. Anyway, you can be assured that the recipes I share with you are frugal as well as fabulous.

Even though we're only a few states away, the fall weather here in Alabama is very different than it is in Florida. It was extra chilly today—the perfect weather for a bowl of hot soup. Or, as the case may be, chowder. I've always been a chowder lover. Clam, corn, chicken...you name it, I like it. But I must admit I haven't ever made one that I didn't feel terribly guilty for making, let alone eating. Cream, butter, bacon...all the (good) bad stuff is what makes it delicious. Or so I thought.

Equally inspired by this recipe from Gourmet and by my new YMCA membership, I decided to lighten up a creamy chowder as best I could. The results were, I must admit, surprisingly satisfying. It's a sort of Southwest twist on a corn and chicken chowder with a hint of warm smokiness. (If you've never used smoked paprika, you're in for a treat.) It's slightly spicy and delightfully creamy. Jason even said it was one of the best soups he's ever had. I hope you'll agree.

Smoky Chicken Chowder
serves 4
2 tablespoons vegetable oil
1 large onion, chopped
1 large russet potato or 2 medium yukon golds, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
1 heaping tablespoon smoked paprika
3 cups chicken broth
1/2 canned chipotle in adobo, minced fine (about 1 teaspoon)
1 can diced tomatoes, lightly drained
1 11-ounce can Del Monte Summer Crisp corn (or frozen, or fresh)
1 or 2 chicken breasts, in bite sized pieces
1 tablespoon cornstarch dissolved in a few tablespoons of milk
1 cup fat free half and half
1/2 cup shredded Monterey Jack cheese
Garnish: Chopped cilantro

In a heavy pot, heat oil over medium heat. Add onions and cook, stirring, until softened. Season with a generous pinch of salt and a few grinds of black pepper. Add potato and garlic and cook, stirring, 2 minutes.

Stir in flour and smoked paprika, and cook, stirring, 2 minutes. Whisk in broth and bring to a boil, stirring. Add tomatoes, corn and chipotle, and simmer, covered, stirring occasionally for 15 minutes, or until vegetables are tender. Add chicken and cornstarch mixture, and cook 5 to 10 minutes more, until chicken is cooked.

Off the heat, add half and half and cheese, and stir to combine. Top with cilantro, if desired.

Grill, baby

Have you ever grilled lettuce? Sounds kind of strange, but it's actually surprisingly tasty. And, as you probably know by now, I have been kind of obsessed with grilling these days. Grilling takes romaine lettuce from plain and flavorless to tender and smoky. Crisper, crunchier lettuces lend themselves better to grilling, like romaine, radicchio and endive.

Jason and I love Asian flavors, so we decided to try an Asian-style marinade I read about in Bon Appetit (it calls for tuna, but we went with shrimp). On the side, since we'd already fired up the grill, we threw the lettuce on next to the shrimp. Topped the salad with a light Asian vinaigrette and made some sauteed sweet corn on the side. Lovely.

Grilled Lettuce with Asian Vinaigrette
serves 4
For the lettuce:
2 hearts of romaine
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper

Preheat (indoor or outdoor, gas or charcoal) grill to medium-high. Cut a thin slice off of the root end of the lettuce if brown, making sure to keep most of the root intact. Cut each heart in half lengthwise and brush each cut side with olive oil. Sprinkle with salt and pepper and lay each half, cut-side down, on the hot grill. Grill about 2 minutes, covered. Remove and cut into strips or leave whole, serving one half per person.

For the dressing:
Juice and zest from half a lime
2 teaspoons unseasoned rice vinegar
1 tablespoon honey
2 to 3 teaspoons soy sauce
2-inch piece of ginger, peeled and grated
1 teaspoon sesame oil
1/4 cup vegetable oil

In a jar with a tight-fitting lid, combine all ingredients. Shake vigorously until everything is well combined. Store leftovers in jar up to one week.

The Color Purple

The plums in the market right now are so lush, the skin so purple it's almost black. I love the flavor dichotomy of ripe plums — the first bite of skin and fruit is tart, but as you get closer to the pit, the flesh gets sweeter. There are 2,000 varieties of plums, but only about 20 types are generally sold in the U.S., several of which were available at Publix. I grabbed a few classic purple ones, red ones, a green one and even a red-flecked pluot, which is a cross-breed of a plum and an apricot.

I got home and realized that, on impulse, I'd gotten far too many and they'd probably be overripe before I could eat them all. I decided to cut them into chunks and mix them with some cantaloupe, some fresh lime juice, mint and a touch of sugar for a salad. The combination of the flavors and textures of the different plums made for a lovely mix. The smaller, green ones are tart and firm, while the darker ones are sweet and softer. The melon added another layer of flavor, while the lime and mint added some depth. You could certainly sub out the cantaloupe for honeydew, and add in some peaches, blueberries or any other summery fruit you think would work well. This keeps well in the fridge — I ate it for three days and it was just as good (if not better) the second and third day.

Plum and Melon Salad
makes about 2 1/2 cups
1 or 2 medium purple plums, pitted and cubed
1 small green plum, pitted and cubed
1 medium red plum, pitted and cubed
1 pluot, pitted and cubed
1/4 t0 1/2 cantaloupe, peeled and cubed
Juice of one small lime
1 tablespoon sugar
1 tablespoon fresh chopped mint

Combine everything in a large bowl, toss to coat fruit in juice and sugar. Cover and refrigerate at least 1/2 hour. Stir before serving. Keeps up to four days, refrigerated.