Category Archives: Nourishing, Fast, Fresh Recipes

Chicken Biryani

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By Cheryl Sternman Rule

Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.

biryani-recipe1/4 teaspoon saffron
2 tablespoons boiling water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
6 whole black peppercorns
4 whole cloves
Seeds from 5 cardamom pods
1 cinnamon stick
1 1/2 cups basmati rice
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium white onion, diced
5 garlic cloves, minced
1 tablespoon minced fresh ginger (packed)
1 pound organic skinless, boneless, chicken breast, cut into 1-inch cubes
1/2 cup plain nonfat yogurt, divided
Toasted almonds (optional)
Chutney (optional)

Place the saffron in a small ramekin and cover with the water. Set aside. Stir together salt, cumin, coriander, and garam masala in a small bowl. Gather peppercorns, cloves, cardamom pods, and cinnamon stick; set aside.

Place rice in a strainer and rinse well under cool running water. Repeat. Cook according to package directions, or in a rice cooker. Keep warm.

Heat oil and butter in a large Dutch oven over medium heat. Add onion, garlic, and ginger; cook 8 minutes or until soft and very fragrant, stirring frequently to prevent sticking. Add ground spice mixture and whole spices; cook 30 seconds, stirring constantly. Add chicken; cook 8 minutes. Turn heat down as low as possible and stir in 1/4 cup yogurt. Cover and cook 5 to 10 minutes, or until chicken is done.

Pour remaining 1/4 cup yogurt on top, then layer on the cooked rice. Drizzle saffron and soaking liquid over the rice, cover, and cook over low heat 5 minutes. Give a good stir, turn out onto a large platter, and serve with toasted almonds and chutney, if desired.

Serves 6-8

Roasted Tomatillo and Chile Sauce

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I first encountered this chile verde sauce at a remote resort in the Copper Canyon. It’s simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.

roasted-tomatillo-chile-sauce-recipe1 pound tomatillos, husks removed
1/2 pound peppers and chiles, a mix of poblano, jalapeno, etc.
1/2 large onion
3 cloves garlic, peeled
sea salt
juice of 1 lime

Heat a comal or large cast-iron skillet over medium-high heat. Roast tomatillos, peppers, onion and garlic until semi-charred and softened, turning often, about 10 minutes.

Roughly chop vegetables and transfer to a large mortar and pestle. Sprinkle with salt and pound to a rough paste. Stir in lime juice.

Serves 8

Veal Scaloppini with Shallot-Caper Sauce

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This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.

veal-scaloppini-recipe2 teaspoons minced lemon zest
1 tablespoon minced parsley
2 tablespoons butter, divided
2 tablespoons olive oil
1/4 cup white whole wheat flour
Sea salt and freshly ground pepper, to taste
4 (4-ounce) veal cutlets, pounded to 1/2-inch thickness
1/4 cup minced shallots
1/4 cup white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons capers, rinsed

Preheat oven to 200 degrees F. Place an ovenproof platter on the middle rack.

Mix together lemon zest and parsley in a small bowl, and set aside.

Heat a large skillet (not nonstick) over medium-high heat. Add 1 tablespoon butter and the oil to pan.

While pan is heating, mix together flour, salt and pepper on a wide plate, and dredge veal cutlets. Swirl the butter and oil around the pan, shake off excess flour from cutlets and sear for about 2 minutes per side. When nicely browned on both sides, transfer to the platter in the oven.

Add shallots to the pan and saute for 3 minutes, until softened and brown. Pour in white wine and cook for 1 minute, while scraping up the browned bits in the pan (the fond) with the flat edge of a stiff spatula.

Remove pan from heat and swirl in remaining 1 tablespoon butter, lemon juice and capers. Season to taste with additional salt and pepper.

Serve cutlets drizzled with sauce and sprinkled with lemon zest and parsley.

Serves 4

Roasted Cauliflower with Meyer Lemon Fauxaioli

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This is my secret weapon dish for all who say they don’t like cauliflower. High-heat roasting encases the florets in a savory crispness while turning the insides creamy and even a touch sweet … enough to win over the most ardent naysayers. I call this a “fauxaioli” because it’s essentially a gussied-up, lightened-up store-bought mayonnaise, but it’s one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect–crunchy, creamy, salty, sweet and pungent–without the hassle (or calories) of a full-blown fried affair with homemade aioli. And, based on the raves this dish has received (I’ll often serve it as an hors d’oeuvres with a jar of toothpicks nearby), I’d have to claim success.

roasted-cauliflower-aioli-recipe1 head cauliflower, cut into small, bite-sized pieces
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
1 clove garlic, smashed and peeled
2 tablespoons mayonnaise
2 tablespoons light mayonnaise
1 tablespoon freshly squeezed Meyer lemon juice (or regular lemon)
2 teaspoons finely chopped parsley

Preheat oven to 450 degrees F.

In a large bowl, toss cauliflower with olive oil and a sprinkle of salt and pepper. Spread in a single layer on a cookie sheet and roast for 25 minutes, turning often after the first 10 minutes.

While cauliflower is roasting, mash the garlic to a paste with a pinch of salt in a mortar and pestle, and stir in mayonnaise, light mayonnaise and lemon juice. Scoop into a serving bowl and sprinkle with about a half-teaspoon of the parsley.

Transfer cauliflower to a serving platter and scatter the remaining parsley over top. Serve with fauxaioli.

Serves 4

Spring Soupe au Pistou

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Pistou is the Provencal cousin of Italian pesto (difference: the French version doesn’t include pine nuts), and it’s used as a condiment as well as in a soup that bears its name. This spring rendition of the typically summery soup adds a touch of fresh mint to the traditional basil in the pistou (just enough basil to “borrow” from your new seedlings), and substitutes leeks for onions and sugar snap peas for haricots verts in the soup itself. As spring turns to summer, adapt the recipe to use whatever produce is available. Add zucchini or other summer squash. Trade the snap peas for green beans, use fresh shell beans instead of canned, and swap canned tomatoes for peeled, seeded summer-fresh tomatoes (you’ll need 1 1/2 cups). Serve with grilled bread.

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Sauteed Radishes with Mint

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You may know–and love–radishes in their raw state. But they’re lovely in this delicious side dish, too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

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Pan Seared Harissa-Rubbed White Cod

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By Lia Huber

A stunning, and spicy, preparation of a firm, flaky, tasty fish.

harissa-fish

2 tablespoons harissa (either homemade or store-bought)
2 tablespoons low-fat Greek yogurt
Sea salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
1 pound white cod fillet, cut into 4 fillets (or other firm white fish, like halibut)

Mix together the harissa and yogurt with a pinch of salt and pepper. Rub onto fish, cover and refrigerate for 30 minutes to 2 hours.

Heat a large skillet over medium-high heat and, when hot, swirl in oil. Sear fish for 2-3 minutes per side, until nicely browned and cooked through.

Serves 4

Stir-Fried Greens with Cremini Mushrooms and Soba

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By Cheryl Sternman Rule

I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best.  Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.

stir-fried-greens-recipe3 ounces soba noodles
1 tablespoon toasted sesame seeds
1-1/2 teaspoons low-sodium soy sauce
1 teaspoon honey
3/4 teaspoon toasted sesame oil
1/2 teaspoon minced peeled ginger
3 cloves garlic (1 clove minced, 2 cloves thinly sliced)
2 teaspoons peanut oil
1 pound greens (baby spinach, regular spinach, you choy, baby bok choy, etc.)
8 ounces cremini mushrooms, cleaned, trimmed, and sliced

Cook soba noodles according to package directions.  Drain, and rinse briefly under cool water to prevent clumping; drain. Set aside.

Whisk together sesame seeds, soy sauce, honey, sesame oil, ginger, and minced garlic in a small bowl.

Heat a wok or large nonstick pan over medium-high heat.  Add peanut oil and sliced garlic.  Stir-fry until the garlic is fragrant, about 1 minute. Add the greens.  Depending on the size of your wok, you may need to work in batches.  Stir-fry 4 minutes or until greens are wilted, any water clinging to the leaves has evaporated, and any stalks are crisp-tender.  (If too much water collects, carefully spoon it out of the pan.)

Push the greens to one side, and add the mushrooms.  Stir-fry 2 minutes. Add soy sauce mixture and cooked noodles.  Toss to coat; cook about 1 minute to heat through. Serve immediately.

Serves 2 to 4

Crispy Buttermilk Oven-Fried Chicken

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I hesitate to call this “oven-fried chicken,” because that title seems to demean it. The truth is, as much as I love a full-fledged fried affair once or twice a year, THIS is the fried chicken recipe I crave several times a month. This oven-fried chicken is as brown and crispy and juicy and flavorful as fried, but not as greasy, and easy enough to do on a weeknight (and for lunch the rest of the week).

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Spiced-Rubbed Skirt Steak

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Skirt steak is a great choice for a weeknight meat craving: It cooks up superfast and takes great to rubs. A few slices served with a plateful of veggies (like our Romaine Slaw) and whole grains (like our Herb-Flecked Bulgur) brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category. Make up a big batch of the spice rub to keep on hand for even faster dinners on the fly.

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