three square: July 2009

Wednesday, July 29, 2009

Curry Chicken Salad

I have been inspired by many recent curry chicken salads (A Taste of Home Cooking) and my love of Indian food. This is a great quick and easy week night meal or a way to change up your lunch routine. This salad can be made ahead of time and kept in the fridge to munch on all week long.

The combination of the curry with the sweet grapes is really wonderful. I also mixed Greek yogurt and mayo since mayo brings a lot of flavor while the yogurt keeps the fat down.

Curry Chicken Salad

Wifeplzak Original

2 c. cooked chicken breasts, diced

3/4 c. grapes, quartered

1/4 red onion, diced

1/4 c. mayonnaise

1/4 c. Greek yogurt

1 1/2 tsp curry powder

1/2 tsp turmeric

salt and pepper, to taste

Combine all above ingredients in a large bowl. Serve on flat bread, tortilla, sandwich roll, or bread.

Monday, July 27, 2009

Summer Vegetable Pancakes with Basil Chive Cream

5 comments by nicole at 9:02 AM

I think these little cakes are such a tasty and simple side dish (or beautiful appetizer). I used zucchini and carrot but you could do them all zucchini or add yellow squash or onion, really any combination you want.

I served this with my version of an Italian Panini- Flat bread, fresh mozzarella, tomato, basil, and pancetta with a drizzle of olive oil. I love these fresh flavors!

Summer Vegetable Pancakes with Basil Chive Cream

Adapted from Gourmet, August 2002

For Basil Chive Cream

3/4 c. sour cream

1/4 c. chopped fresh basil

2 tbsp chopped fresh chives

salt to taste

For Pancakes

2 zucchini, grated

2 carrots, grated
1 1/4 tsp salt

1/4 c. all-purpose flour

1 1/2 tsp sugar

1/4 tsp black pepper

2 egg whites

olive oil

Make Basil Chive Cream

In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes

Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.

Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.

Thursday, July 23, 2009

Stuffed Poached Pear Salad

2 comments by nicole at 5:32 PM

Here is a salad I made to go with the steak, blue cheese, and caramelized onion pita pizzas. It was such a full flavored salad, but how could it not be with blue cheese and candied walnuts (which I recently learned how to make and am loving them)?! I have seen many variations of this salad and am excited I gave it a go.

I think if I used mixed greens vs Romain it would be beautiful enough for company or catering (but I used what I had!)

Stuffed Poach Pear Salad

WifePlzak Original

serves 2

1 pear

1/2 yellow onion, caramelized

2 tbsp walnuts, candied

2 tbsp blue cheese

1 romaine heart

2 c. red wine

3 tbsp olive oil- approximately

1 tbsp red wine vinegar- approximately

salt and pepper

Remove skin and slice the pear in half lengthwise. Using a spoon or melon baller remove the core. Place the pear in a sauce pan and pour the wine over, if the halves are not covered add water to the pot. Bring to a simmer and let cook for 20-25 minutes.

Preheat oven to 350F. Meanwhile, in a bowl combine the caramelized onions, candied walnuts, and blue cheese. Once the pears have poached remove them from the wine and fill the center with the blue cheese stuffing. Place on a sheet pan and put into the oven for 5-10 minutes or until the cheese melts.

Once the pears have been removed from the wine let the wine reduce. Whisk in red wine vinegar, olive oil and season to taste with salt and pepper.

Remove the pears from the oven and place on top of chopped romaine. Drizzle with dressing and serve.

Tuesday, July 21, 2009

Pita Pizza with Steak, Blue Cheese & Carmalized Onions

5 comments by nicole at 2:28 PM

This past weekend my mother in law got married (yey!) and she had me cook for her rehearsal dinner. I did a Greek theme and ended up with way to many Pitas. I have been brainstorming on ways to use them up and this meal was fabulous!

There are a few steps but it all came together pretty quickly. HusbandPlzak and I really enjoyed this one.

Meal: Pita Pizza and Stuffed Poach Pear Salad.

Pita Pizza with Steak, Blue Cheese & Caramelized Onions
Wifeplzak Original

4 pitas
1 small flank steak
4 oz blue cheese
2 medium sweet onions
2 tbsp olive oil, divided
1 tbsp balsamic vinegar
1 bulb garlic

Preheat oven to 400F. Cut the top of the garlic bulb off and drizzle with olive oil. Roast in oven for approximately 30 minutes or until the cloves are soft. Set aside and let cool.

Meanwhile slice onions and place in a medium skillet with olive oil and balsamic vinegar. Sweat until soft, approximately 20 minutes. Set aside and let cool.

Season flank steak with salt and pepper and place on a preheated grill. Cook for approximately 5 minutes per side. Remove from grill and let rest for 5-10 minutes and then slice thin.

Spread roasted garlic on each pita as if you were buttering bread. Top pitas with onions, steak, and cheese. Place on preheated grill and close lid. Cook for 5 minutes or until the pita is crispy and the cheese is melted. Serve warm.

Wednesday, July 15, 2009

Lentil Dal

6 comments by nicole at 11:23 AM

Well, my sister leaves for grad school in Boston in less than two weeks! So I thought it would be nice to have a girls day. I had her over and we hung out by the pool and then cooked dinner together, and watched a movie. We had a great time and she got to experience Indian food for the first time, which blows my mind as she is a vegetarian. I am sure going to miss her when she leaves but I know this is an AMAZING experience for her and an exciting new chapter of her life.

Lentil Dal

Adapted from Realistic Eats

1 tbsp vegetable oil

2 c. chopped onion, divided

3 garlic cloves, minced, divided

3 c. water

1 c. dried lentils

3/4 tsp turmeric

3/4 tsp ground cumin

1/2 tsp ground ginger

1 jalapeno, seeded, diced

1/4 c. tomatoes, chopped

1/2 c. fresh cilantro

Heat oil in skilled over medium heat. Add 1 cup onion and 1 minced garlic clove and saute until tender and golden brown, about 10 minutes. Remove from pan and set aside.

In the same pan combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, approximately 15 minutes.

Transfer have of the lentil mixture to a food processor and puree until smooth. Return puree to the same pan. Mix in sauteed onion mixture, jalapeno and simmer for another 5 minutes. Season with salt and pepper.

You can either put on top of basmati rice or use as a dip with naan (pictured above). Then top with chopped tomatoes and cilantro.

Monday, July 13, 2009

Vegas Cookies

9 comments by nicole at 5:23 PM

I had an order to make sugar cookies for a bridal shower.

Since the bride and groom are getting married in Las Vegas later this summer, these were a perfect way to celebrate the upcoming nuptials.

I am really pleased with the result of the Vegas sign and poker chips.

I made these sugar cookies and royal icing.
I also used white m&ms with red food coloring pen to write "welcome"

(the cookies in the photos were my 'mess ups' so the ones the client got didn't have red markings all over the welcome sign and the blue writing was straight, I promise)

Monday, July 6, 2009

Big City Cooking Kitchen

8 comments by nicole at 2:39 PM

I thought I would give my readers a quick tour of the Big City Cooking Kitchen. I absolutely love my kitchen and would only add more square footage if I were to change anything (oh and a new kitchen faucet). We live in a 850 square foot loft with exposed concrete and duct work. I think the minimal modern kitchen we have created really fits that feel.

This is a view from the hallway looking at the stove and fridge. I love the three drop pendant lights and glass tile back splash the most.

This is the view from in front of the stove looking out to the living and dining area. Here is that faucet I would love to change!

And this is the view from the hallway showing the opposite side of the kitchen (across from the stove). There is also a breakfast bar you can see where we have four stools. (have no fear there is a dish washer next to the sink too)

And here is a close up picture of our newest addition, the glass subway tile back splash. I had to convince HusbandPlzak that these were a good idea but now that they are in we both love them! They are coffee color and match the wall paint perfectly so they blend in, which is nice in such a small space.

Well that's the tour! I hope you enjoyed your quick trip through the Big City Cooking Kitchen. (more goodies to come soon)

Wednesday, July 1, 2009

Chickpea Salad

2 comments by nicole at 9:20 AM

Here is a simple salad perfect for any summer bbq.

I served this with Grilled Veggie Stacks and cheesy polenta.

Chickpea Salad
allrecipes.com
Serves 6

2 cans chickpeas (garbanzo beans), drained
1/2 red onion, chopped
4 cloves garlic, minced
1 large tomato, chopped
1/4 c. parsley, chopped
1/4 c. cilantro, chopped
5 tbsp olive oil
1 lemon, juiced
salt and pepper, to taste

In a bowl, combine chickpeas, onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper. Chill for atleast one hour before serving so the flavors can combine.