My Netherlands Cooking Adventure

This blog entry is slightly different than our normal recipe filled yumminess that we normally post. This is story time!
A few weeks ago my husband got sent to The Netherlands for a work conference, and seeing the chance for an adventure, I decided to tag along. When we arrived in Rotterdam, we were beyond ecstatic when we checked into the gorgeous Mainport Hotel.

Right after we checked in, my husband had to go right away to his conference. The rest of the day I just lounged and relaxed at the Mainport, enjoying the time to unwind in their 8th floor spa area. That night I got an ambiguous message from my mother to check in with the front desk, that there was something special waiting for me there. When I called down to the front desk I found out that my mother had arranged for me to have private cooking lessons with the hotels chef! I was so shocked and excited, and couldn't wait!
The next day when I arrived at the kitchen, the chef had everything all ready and was just as excited as I was! He told me he was so anxious about what he was going to teach me that he was up all night thinking about it!

 He decided on tuna tartar, salmon, and how to make pasta out of tomato paste. He was so generous and kind, but unfortunately due to language barriers I had a harder time understanding exactly what he was saying, so I wish I could explain in great detail how to make the lovely meal we made, but to be honest, I wouldn't know how. Here are some of the beautiful creations we made:

This was my attempt at making it:

He so kindly said, "well...it takes years to perfect!"

All in all, I absolutely loved my cooking lesson and would strongly recommend when you travel asking if this is something you could do! This wasn't even anything the hotel offered, but all it took was some creative thinking on my moms part, and just to ask! This certainly will be an experience I won't forget...even though I can't recreate the deliciousness...maybe that is just what makes it all the more memorable ;)

Warm Brussel Sprout Salad with Bacon
and Seasoned Roasted Chicken with Happy Carrots

Chicken:

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 455 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme (this can be substituted with parsley or other fresh herb), both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan (I used a dutch oven this time). Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 20 breast side down- then flip chicken over and roast for 20 per lb. until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter. You can use the juices to make a gravy if you would like. The veggies will be tender and delicious- thus happy carrots. 

Ps- i may have added some extra bacon from my Brussel sprout salad to crisp on my chicken- not low calorie! But o-so-yummy!!

For Brussel Sprout Salad :

1 lb fresh Brussels Sprouts, washed, trimmed, and halved
2 slices of Bacon, rough chopped

1 red onion
2 Tbsp olive oil
2 Tbsp Balsamic Vinegar
Salt and Pepper to taste

Directions:

1. Pre-heat oven to 400 degrees F
2. Toss vegetables, bacon, red onion, and olive oil together
3. Spread out on a cookie sheet in a single layer and roast for about 30 min, or until tender.
4. Remove from oven and drizzle with Balsamic Vinegar

Bon Appetit

Sweet and Savory Lettuce Wrapped Chicken - Can you say : "YUMMY"?

I had friends over last night and found myself prepared even when I thought myself under prepared. 

The evening before I had placed three large chicken breasts in a sealed bag with 1/4 cup of chopped pineapple- a pinch of brown sugar, and 1/4 soy sauce. These tenderizes chicken to the extreme no matter what your next step is- which at this point - I didn't know. The pineapple plus salt from the soy really breaks down the chicken - perfect for any dish. 

When I invited my friends over for dinner I thought: Fun! 

Then I thought: Four of us - three pieces of chicken. O dear! 

Well, how do you stretch 3 to 4? 

Lettuce Wraps, some delicious nutty short grain brown rice and a tropical fruit quinoa and black bean salad to boot...

And I'll be honest- tastes better than it looks- but who ever liked the look of a taco either??

Start with the Brown Rice- it will take the longest. 

Follow a traditional recipe (Ex 1 cup dry rice to 1 3/4 cup liquid- boil then simmer 45 min) 

I used Chicken stock as my liquid- this added salt and fat in a natural way (since I made the stock myself :)

Next for tropical salad you will need:

1 Cup cooked (plain) red quinoa (follow directions on package and cool in fridge)

1 medium mango diced 

3/4 fresh pineapple diced 

2 Persian baby cukes diced

1 ripe avocado 

1/2 Bell pepper (or 4 mini colored peppers- which i used) chopped

1 can (15 oz) black beans rinsed

Put all these ingredients in a bowl with the following spices n' such: 

1 tsp cumin 

1/2 garlic powder

1/4 cup rice wine vinegar 

juice of one lime

drizzle of olive oil 

Toss all together and chill- make sure to keep the avocado pit to put in the salad- this will keep it green and fresh without browning. 

Add more vinegar or oil if needed but the juices from the fruit should cover it. 

Add salt and pepper to taste. 

For the Lettuce Wraps

Follow the aforementioned marinating process the evening before you make the chicken. 

Wash and lay to dry a whole head of Boston Bibb lettuce.

On stove-top grill chicken (- ditch the marinade it was in over night) Maybe 4 min on each side or til cooked thru. Set aside to rest. 

Use the same flat griddle to make a glaze for the chicken with: 

1/4 Brown sugar

1/4 cup soy sauce 

1/4 diced fresh pineapple 

1/2 tsp red chili flakes 

1/2 garlic powder 

1 tsp fresh grated ginger

Mix together and put into hot pan 

add 1/4 cup water mixed with a tsp cornstarch to the mixture to thicken into a glaze. 

When thick, set aside. 

As an extra- grate two carrots and also set aside for topping the wrap. 

For an added topping on the lettuce wrap make a whipped avocado dip using: 

One avocado

1 tablespoon Adobo seasoning 

1 dollop of Greek yogurt (or sour cream) 

Mix together and yet again- set aside for wraps. 

At this point you can dice chicken and put in a serving bowl along with other sides (carrots, avacado dip, glaze) in their respective bowls. 

Think of these like sweeter- yet healthier version of tacos. You can stack with rice in the wrap or on the side- skip the carrot- extra carrot- whatever you like. Just remember you didn't use and oven and the only thing that took any time was a little chopping and rice that cooks itself- it's a win-win! Bon Appetit 

Fresh Summer Corn with Collard Greens and Maple-Dijon Glazed Chicken Thighs 


Summer is here and it's time to cook less. What's that you say? Yes, easy recipes that taste like Summer and take less of our precious Summer time. 
This recipe does require the use of the oven-which I ditch in the real heat of Summer.
However- this chicken could be marinated and grilled as well, so don't lose hope if you wish to make this in 90 degree heat. 

For the Chicken:

1 1/2 lbs boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
salt and pepper
rosemary

Toss together and bake on 450 in oven for 40 min 

(If you are grilling- let chicken sit in marinade over night and grill (if you want to juices to stay in your could grill in foil about 25-30 min))

For the Collards: 

Sautee: 

One bunch collards rinsed and cut into ribbons

with-

One tablespoon Olive Oil 

Shake of red pepper flakes 

Juice of half a lemon 

Salt, pepper and cumin to taste 

For the Corn: 

Boil 4 ears of corn in cold water- add tsp of Salt and Coconut milk into the water for a fresh and sweet flavor - or traditional ol' salted water 

Boil under tender. 

Quinoa Tabbouleh

With the warmer weather finally here, sometimes its nice to have a cold, crisp, refreshing dinner. This quinoa tabbouleh is perfect for those that want a healthy light dinner without needing to slave over the stove top!

This is one of those recipes that the longer you are able to marinate it, the better! . We let it marinate for about 7 hours, but this is definitely something you can make the night before and pull out for dinner the next day!

We decided to serve our quinoa tabbouleh as a small appetizer last night, by cutting up some pita bread and putting some fresh feta on it.

Ingredients and Directions:

1 cup black or red quinoa, rinsed

2 cups water

1 pint cherry tomatoes

1 red pepper, chopped

1 cucumber, seeded and finely diced

1 bunch Italian parsley, chopped

10 mint leaves, finely chopped

1 small red onion, diced

3 cloves garlic, minced

juice of two lemons

¼ cup olive oil (more to taste)

½ teaspoon dried oregano

salt and pepper to taste

splash of white wine vinegar or red wine vinegar (optional, add if you think it needs a little extra kick)

To make the quinoa, first rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.

Dump the rinsed quinoa into a medium sized pan on the stove. Add two cups of water and bring the mixture to a boil.

Cover and simmer for fifteen to twenty minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.

Let the quinoa cool, then toss in the rest of your ingredients.

Add more olive oil, salt or pepper, and/or vinegar to taste.

If you have time, cover and let the salad chill in the refrigerator for a few hours or overnight, to let the flavors blend together.

Enjoy!

-Liz

Feeling slightly under the weather? Well, one of Lettuce Shoppes biggest supporters came down with a cold and we knew just the thing off our new menu that would help her feel better, lentil soup! I know we are leaving soup season happily behind us, but here is a yummy classic lentil soup recipe that just might make you want soup all year round!

Ingredients
1 tsp olive oil
1 onion diced
1 carrot diced
5 cups vegetable/chicken broth
1 cup dried lentils
1/4 tsp pepper
1/4 tsp thyme
1 tablespoon cumin
2 cloves garlic
1 tsp chili flakes
2 bay leaves
Dash of salt/to taste
1 tsp lemon juice (optional)

In a large pot, sauté the onions and carrot in oil for 3-5 mins until onions are clear. Add broth, lentils, pepper, thyme, bay leaves, garlic, cumin, and salt.
Reduce heat and simmer for 45 mins covered. Remove bay leaves and stir in lemon juice.

Personal note:
I have made this soup numerous times and my personal preference is no lemon, but you try and decide! I also added fresh rosemary and loved the added flavor. Give it a try and leave some feedback!

-Liz

Turkey Piccata

This is a recipe off our new Lettuce Shoppe Menu - which serves our Lettuce Shoppe customers delicious simple meals during their busy work week- Bon Appetit Friends!!

4 (3-ounce) turkey cutlets

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1/4 cup chopped shallots
1 tablespoon sliced garlic
3/4 cup dry white wine or dry sherry
1/2 cup unsalted chicken stock
1 teaspoon all-purpose flour
2 tablespoons fresh lemon juice

1 1/2 tablespoons capers, drained
2 tablespoons chopped fresh flat-leaf parsley

1. Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.

2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.