Simple Sandwich

Well, as of right now, I believe we have 12 inches of new snow and it just keeps on coming.

Going to the store today is not an option since our town snow plows are beyond aggressive. So I decided to create a meal with the ingredients I have on hand. Here is what I came up with- delicious simple sandwiches. I am going to broil the veggies since, needless to say, it is not really grilling season here in Maine. You could use any veggies you have and substitute the goat cheese with feta or mozzarella. Arugula tossed with olive oil and lemon juice would be a beautiful side with these delicious sandwiches, as would a crisp glass of Pinot Grigio...

Stay warm and eat well.

Grilled Eggplant, Red Pepper, Zucchini, Red Onion with Goat Cheese and Balsamic Vinegar on Ciabatta

Makes 4 sandwiches

1 eggplant

2 zucchinis

2 red bell pepper

1 red onion, thinly sliced

goat cheese

3 tbs. extra virgin olive oil

3 tbs. balsamic vinegar

4 ciabatta mini rolls

Cut the eggplant and zucchini into 1/4-inch slices. Cut each red pepper into 4 pieces removing the stem. Place the vegetables on a pan, salt, pepper and drizzle olive oil to coat them and place them on the grill 7-10 minutes on each side. Peel the skin off the peppers and drizzle some balsamic vinegar on the vegetables.

Place assorted vegetables on the bread and top it with goat cheese and serve.

*You can also broil the vegetables in the oven for about 30 minutes or until they start to brown.

Silence is Golden.

This is just how I felt this morning- I had three hours this morning, yes three hours with no children, no work, no phone ringing, just silence. Feeling fully restored, I am posting yet another fabulous chicken recipe.

Healthy, easy and delicious is this rustic meal.

I hope your day holds moments of silence as well.

Rustic Chicken with Mushrooms, Olives and Tomatoes

serves 4

2 tbsp. olive oil

4 boneless chicken breasts

1 onion, sliced

1 tbsp. minced garlic

1 large portobello mushroom, brushed clean, stemmed and cut into 1/4 inch slices

Salt and pepper

1/2 cup dry white wine

1 can (14 ounces) diced tomatoes with juices

1/2 chicken broth

1/4 cup Kalamata olives, pitted and halved

2 tbsp. balsamic vinegar

2 tsp. minced fresh rosemary

Heat olive oil in large skillet over medium-high heat and cook chicken just until golden, about 3 minutes on each side. Transfer the chicken to a plate and set aside.

Reduce the heat to medium, add the onion, and saute about 5 minutes. Add the garlic and cook, stirring often, about 3 minutes longer. If the pan seems dry, add another tbsp. of olive oil. Add the mushroom slices and cook until they release their juices and begin to brown, about 5 minutes. Season to taste with salt and pepper.

Add the wine and scrape up any browned bits from the pan. Return the chicken to the pan and simmer until the wine is reduced by half, about 3 minutes.

Add the tomatoes and their juices, broth, and olives and reduce the heat to low. Simmer the chicken, uncovered, turning occasionally, until it is cooked through and tender, about 30 minutes

Transfer the chicken breasts to a platter or individual plates and cover with foil to keep warm. Add the balsamic vinegar and 1 tsp. fresh rosemary to the pan and boil for 2 minutes. Pour the sauce over the chicken, sprinkle with rosemary and serve right away.

*can be served over pasta or rice or just alongside a green salad.

Winner, winner chicken dinner!

Easy and delicious for everyday or for entertaining. I hope you enjoy this as much as I do!

Chicken with artichokes, peppers and capers

serves 6

2 tbsp. olive oil

6 boneless chicken breasts

1 cup onion, chopped

1 red bell pepper, thinly sliced

2 cups sliced mushrooms

2 garlic cloves, minced

1/4 tsp each salt, pepper, basil, oregano

1 cup each dry white wine, chicken stock

1 cup artichoke hearts

1/2 cup pitted Kalamata olives

1 tbsp. flour

1 tbsp. butter

3 tbsp. capers, drained

2 tbsp. parsley, minced

3 cups cooked brown rice or pasta

In a large skillet, heat oil over medium heat. Add the chicken and saute until lightly golden about 3 minutes per side. Transfer chicken to a plate, over and keep warm. Lower the heat to medium and add the onion to the pan. Saute for about 5 minutes. Add the red pepper, mushrooms, garlic, salt, pepper, basil and oregano. Cook stirring, about 2 minutes until pepper is softened. Add the wine, stock, artichoke hearts and olives. Cover and simmer 15 minutes.

In a small bowl, stir together the flour and butter until a smooth paste is formed.

Whisk the butter mixture into the sauce, stirring until the sauce is thickened, about 3 minutes. Return the chicken to the pan and add the capers. Simmer 10-12 minutes. Sprinkle with parsley and serve over rice or pasta.

Citrus Sensation!

Seared Halibut with Orange Salsa

serves 4

For the salsa:

3/4 cup fresh orange juice (about 2-3 medium oranges)

3 small clementines, cut into segments, segments cut in half

2 Tbs. minced red onion

1 Tbs. chopped fresh cilantro

1 Tbs. extra-virgin olive oil

1 Tbs. finely grated orange zest (from 1 medium orange)

salt and freshly ground black pepper

For the halibut:

1 tsp. finely grated orange zest (from 1 small orange)

1 1/2 tsp. chopped fresh thyme

salt and freshly ground black pepper

4 6-oz. skinless halibut fillets

3 Tbs. extra virgin olive oil

Position a rack in the center of the oven and heat the oven to 425°F.

For the Salsa: In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool.In a medium bowl, combine the reduced orange juice, orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

For the haddock: In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.

*This dish is amazing served over mashed potatoes!

Eggs-cellent!

There are some nights when I am running behind and need a quick, easy dinner. Eggs always seem to be the solution!

They are a perfect, affordable, quality source of protein and I never hear complaints from the family...

Please spend the extra dollar or two on organic eggs (or simply befriend someone with chickens). The living conditions, along with the genetically modified feed for non-organic chickens is an absolute turnoff and will not deliver the same health benefits as the organic.

Delicious & Easy Omelette Wrap

2 large (preferably organic) eggs

a tiny pinch of sea salt

2 tablespoons of chopped chives

1tbsp. pesto

A bit of goat cheese, feta or ricotta cheese

a small handful of mixed salad greens

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color.

In your largest non-stick skillet over medium heat, pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a large cutting board. Spread the pesto across the surface of the omelette and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

This omelette is delicious served with roasted potatoes and marinated tomato slices for a quick and easy dinner.

Holy Guacamole!

Every now and then I really miss my days that I spent living in San Diego; the obvious reasons being 360 days of sun, miles of public beaches, and the laid back lifestyle, yet what I really miss most is the fabulous Mexican food. While I was living in La Costa, there was a little stand that sold the best salsa known to man. I would stop at this stand (after my 10 mile, 1 hour commute) and buy salsa, perfectly ripe avocados and handmade tortilla chips. My idea of a fabulous meal!

Since I could not possibly reinvent the salsa, I thought I would give you a great recipe for guacamole. Loaded with good fats that will nourish your skin and hair; avocados are a winner in my book. Try this guacamole on eggs, veggie sandwiches, grilled chicken, black bean quesadillas or just simply eat it right out of the bowl, when no one is looking of course...

Classic Guacamole

makes 4 servings

2 ripe avocados

1/4 cup fresh lime juice

1/2 cup chopped fresh cilantro

2 small green onions, chopped

1 serrano chile, seeded and minced

1 garlic clove, minced

Salt

Baby carrots, red bell pepper strips & radishes to dip

Halve the avocado’s lengthwise and remove the pits. Place the avocado flesh in a small bowl. Mash the avocados with a fork. Add the lime juice, cilantro, green onion, serrano chile, and garlic. Mix the ingredients until well combined. Season to taste with salt. Serve right away alongside fresh veggies.

Seasonal Food~

The long winter months are a testament to the pleasure of watching the seasons change. When the wind is howling and the snow is blowing, I want to eat something that is hearty, wholesome and above all, nourishing. My thoughts turn to red wine, root vegetables and yes, bread. Just think of how wheat soaks up all the sun’s energy during the summer to deliver it to us during the dark days of winter. I look forward to creating soups and stews that will simmer for hours, filling the house with enticing aromas.

What I love most about the winter months is that they inspire me to become creative in the kitchen since what is available in my area, becomes minimal. At times it can be quite a challenge but it is important to remember that it is all a cycle and even though winter is the end of the cycle, it is also represents a new beginning.

What is in season in during the winter months?

Beets

Broccoli

Cabbage

Kale

Leeks

Lemons

Carrots

Radishes

Citrus

Dried beans

Endive

Parsnips

Shellfish

Winter Squash

Turnips

Potatoes

Avocados

(Pinkerton, Haas & Bacon varieties)