Thomas Keller's Roast Chicken

This recipe makes a fantastic roast chicken. The extra butter on top is not necessary in my opinion, if you do not care about your waistline then I say go for it!

Ingredients

One 4 to 4 1/2 lb chicken


Kosher salt and freshly ground black pepper

6 garlic cloves, smashed and peeled

6 thyme sprigs

2 large leeks

3 tennis-ball-sized rutabagas

2 tennis-ball-sized turnips

4 medium carrots, peeled, trimmed, and cut in half

1 small yellow onion, trimmed, leaving root end intact, and cut into quarters

8 small (golf-ball-sized) red-skinned potatoes

1/3 cup canola oil

4 tablespoons (2 ounces) unsalted butter, at room temperature


Directions
 
Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.


Preheat the oven to 475 F.

Remove the neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken. (This will make it easier to carve the chicken.) Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage the inside of the bird to infuse it with the flavors. Truss the chicken.

Cut off the dark green leaves from the top of the leeks. Trim off and discard the darkened outer layers. Trim the root ends, cutting around them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root ends. Rinse the leeks well under warm water.

Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4-inch wedges. Repeat with the turnips, cutting the wedges to match the size of the rutabagas.

Combine all the vegetables and remaining garlic cloves and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil over the chicken. Season generously with salt and pepper.

Make a nest in the center of the vegetables and nestle the chicken in it.

Cut the butter into 4 or 5 pieces and place over the chicken breast.


Put the chicken in the oven and roast for 25 minutes. Reduce the heat to 400 F and roast for an additional 45 minutes, or until the temperature registers 160 F in the meatiest portions of the bird--the thighs, and under the breast where the thigh meets the breast--and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.

Transfer the chicken to a carving board and let rest for 20 minutes.

Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables and serve.

Quinoa Tabbouleh

Tabbouleh is a popular middle eastern salad originally made with Bulgar. I like to substitute the Bulgar with quinoa and follow this Cooking Light recipe.

Ingredients

1 3/4 cups water


1 cup uncooked quinoa

1/2 cup coarsely chopped seeded tomato

1/2 cup chopped fresh mint or parsley

1/4 cup raisins

1/4 cup chopped cucumber

1/4 cup fresh lemon juice

2 tablespoons chopped green onions

1 tablespoon extra-virgin olive oil

2 teaspoons minced fresh onion

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions
 
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

Pescado A La Naranja

This is a recipe from a Mexican cooking class I took years ago. This is a good healthy and easy dish but I will admit it's nothing spectacular.
 We went to Point Loma Seafoods to see what they had available and I couldn't leave without some red snapper. This recipe called for halibut but the snapper was very good in its place. I also added a diced Serrano to the onion/garlic mixture. I served this with wild rice..I know, not very Mexican but healthy was they key to this meal!

Ingredients

2 pounds fresh or frozen halibut steaks or other fish steaks

1/2 cup finely chopped onion

2 cloves garlic, minced

2 tablespoons cooking oil

2 tablespoons snipped cilantro or parsley

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup orange juice

1 tablespoon lemon juice

Directions

Thaw fish, if frozen.


Arrange fish in a 12x7 1/2 x2-inch baking dish.

In small skillet cook onion and garlic in oil till onion is tender but not brown.

Stir in cilantro or parsley, salt, and pepper, Spread mixture over fish.

Combine orange juice and lemon juice; pour evenly over all, Bake, covered, in a 400° oven for 20 to 25 minutes or till fish flakes easily when tested with a fork.

Mexican Carnitas

This is an outstanding recipe for carnitas. They are good! So good the hubs suggested I sell these at a farmers market...awwww, so nice!
The only thing I did different was add some cumin and cayenne. When the liquid evaporates continuously add half orange juice and half water until the meat is tender. Keep an eye on the liquid level.
 The meat is so incredibly flavorful you don't need much other than a tortilla with it however the basic toppings go great!

Ingredients

3 pounds pork shoulder (butt) roast

1 cup orange juice
6 cloves garlic
1 tbsp kosher salt
water to cover

Directions

Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet. You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).


Add the garlic, salt, orange juice, and enough water to just cover the meat.

Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated. If liquid evaporates and the pork in not yet fork tender, add more liquid and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan. Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.

Thai Tofu and Green Bean Red Curry

This is my final Thai dish of the week. I pulled this recipe out of my Thai cookbook.  This book has so many good recipes it was hard to make a decision. However, I chose a vegetarian dish with mushrooms because the hubs doesn't like them and I do. Perfect time to make it since he was away.
I got the ingredients at my local Ranch 99 market (Asian market) because I knew I wouldn't find Thai chilies or Kaffir leaves anywhere else.  I used 3 Thai chilies and it was perfectly SPICY! Actually got me coughing and the baby moving. I served this over rice and it was delicious!

Ingredients

2 1/2 cups unsweetened coconut milk
1 -2 tablespoon Thai red curry paste
3 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons light brown sugar
3 1/4 cups button mushrooms
1 cup green beans, trimmed
6 ounces firm tofu, rinsed,drained,and cut into 3/4 inch cubes
4 kaffir lime leaves, torn
2 -4 fresh hot red chilies or 2 -4 Thai chilies, chopped ( amount to taste)
fresh cilantro leaves ( coriander

Directions

Heat approximately 1/3 of the coconut milk in a large pan.


When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.

Add the cleaned mushrooms and cook 1 minute.

Pour in the rest of the coconut milk and bring to a boil.

Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.

Add the kaffir lime leaves and hot chillies.

Garnish with cilantro before serving.

Serve with hot cooked rice, if desired

Thai Peanut Noodles

I make a dish very similar to this but this one comes from Epicurious. I wanted a side dish to go with the salad and this was something I knew would be quick and I had most of the ingredients on hand. It's always delicious. My substitutions were whole wheat spaghetti in place of linguine, crunchy peanut butter instead of creamy and garnished with cilantro because that is what I had. I also added a teaspoon fish sauce and some sriracha to the liquid ingredients.
Ingredients

8-10 oz. linguine or flat rice noodles

8 green onions

3 small garlic cloves

1 T. fresh ginger, peeled and grated

2 medium carrots

1/2 large red bell pepper

2 T. sesame oil

1/4 c. honey

1/4 c. creamy peanut butter

1/4 c. soy sauce

3 t. unseasoned rice vinegar

1/4-1/2 t. red pepper (optional)

1/2 c. mung bean sprouts

1/3 c. chopped peanuts

Directions

Whisk together honey, peanut butter, soy sauce, vinegar and red pepper and set aside. Cook the pasta according to package directions until al dente. Julienne the green onions, carrots, and bell pepper; and mince the garlic. Heat the seseme oil in a large skillet over medium high heat. Add the carrots, saute for a minute or two, then add the garlic, bell peppers, onions, and garlic. Saute until crisp tender. Add the liquid ingredients and heat through, stirring gently. Then add the pasta and toss until coated. Garnish with the chopped peanuts and bean sprouts.

Grilled Thai Beef Salad

I am going to try to make a couple recipes from a different country each week, as long as I don't get restrictions from my Dr. again!
This week...Thailand. This is a recipe out of my "Healthy Appetite with Ellie Krieger" cookbook. Here is a link to the recipe. I didn't make any changes but I did add a bit more chili-garlic sauce and some red pepper flakes.

Ingredients

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick

3 tablespoons lime juice, divided

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil

2 tablespoon brown sugar

1 teaspoon minced garlic

1 1/2 teaspoons minced ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce

1/2 head red-leaf lettuce, torn (about 6 cups)

3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

1/2 cup cilantro leaves, rinsed and dried

1 cup basil leaves, sliced into ribbons
 
Directions
 
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.