Quick Provence Chicken

South of France is one of my favorite places to visit. This chicken dish is something I started making after a visit and coming back home with a jar of Edmond Fallot Dijon mustard and a packet of herbs de provence.  The nice thing is you can buy both at the grocery store down the street too, and the herbs are an easy way to try out a variety of rustic Provencal dishes home. I'm not sure exactly how they made the turkey version I ate in France, though they probably would not have had the room for me to go back to the kitchen and watch them, it was such a tiny little place; but it was so delicious and aromatic, I had to experiment once I was back.

What you need:
-1 pound chicken breast
-1/4 cup chicken broth
-1/4 cup white wine (any white wine you like drinking--I've always used Pinot Grigio)
-1 to 1 1/2 tablespoon of Herb De Provence--if the aroma seems to strong for you, stick with no more than a tablespoon
-1/2 cup chopped white mushrooms
-1/2 cup carrots sliced or chopped small
-1teaspoon of butter
-1 1/2 tablespoons of flour
-2 tablespoons of Dijon Mustard
-Olive Oil
-Salt & Pepper

Start by grabbing a deep pan with a lid and drizzle olive oil on the bottom while setting it just below medium heat.  Season the chicken breast with salt and pepper, and rub about half a tablespoon of the herbs de provence.   Place the chicken breast in the pan with the carrots, mushrooms (be sure to season the veggies as well while adding into the pan), mustard (make sure to distribute the mustard over the chicken and veg), and the remaining herbs de provence; pour the broth and wine over the components, then allow to cook for about 5 minutes covered.  Uncover and turn the chicken over and also stir the veggies--at this point, see if you can tilt the pan slightly to get the liquid towards one side and add the butter and drizzle in the flour while constantly mixing, then proceed to mix the entire dish together so the butter/flour mixture gets distributed evenly, this will make for a slightly creamier sauce.  But, you can always leave it out if you prefer. Cover the dish again and let it cook until the vegetables are tender and the chicken has cooked through.  At this point you can leave it on low heat until you are ready to serve.  Over a bed of wild rice or with a side of arugula salad makes this such an easy quick Provencal meal.

Beet Salad

After a weekend of camping and downing smores like it is a full time job, I needed a salad this week!  But I'm over the usual and was craving something different and colorful; I saw some beets at the grocery store that looked pretty good and grabbed them as one of the main fixings for our Monday night salad supper.

What you need:

-About 3 large beets
-2 tablespoons Balsamic vinegar
-Sea Salt (or regular salt) & black pepper
-Olive Oil
-Spinach greens
-1 box of crumbled Feta cheese
-2 Drops of organic honey (optional)
-1/2 a cup of chopped walnuts

How to:

Prepare your beets by washing, peeling and then chop them into very small cubes, something with the measurements of around 1/4 of an inch in width and length--basically you want them small.  Lay the beets spread out in a baking sheet, season with salt & pepper; drizzle olive oil and the 2 tablespoons of balsamic vinegar--as well as the optional honey.  Mix around in the baking sheet and stick in the oven at approximately 385 degrees for about 20 minutes, until tender.  Once cooked, set these on the counter to cool off a little while you wash your spinach.  This salad actually works when being assembled once you  are ready to eat.  Pour the beets and any liquid contents from the pan over the spinach in your salad bowl, add the crumbled feta cheese and chopped walnuts and toss.  The sweetness of the beets interacts wonderfully with the feta cheese, and the remaining olive oil/balsamic vinegar from the pan serves as a bit of a dressing (feel free to drizzle a little over the salad itself if there is not much remaining in the beets pan), and the walnuts give a nice crunch.  Healthy and tasty!

Citrus Carrot Soup

A citrusy carrot soup is nice for the hot weather outside.  While it can be served warm, I've found it to taste best, especially for this time of year, at room temperature.  Plus the orange zest in the soup makes this feel like a more seasonal and light soup...okay, I use some butter to make it a little silky, but a tiny bit isn't bad for you, right? :)

What you need:

-1 Bunch of Carrots (slightly over 2 cups chopped into small pieces)

-2 Sprigs of Tarragon (one for soup, the rest for garnish)

-1 Cup of Chicken Broth

-1 Teaspoon Orange Zest (and a few longer pieces of zest for garnish)

-Save 2 cups of the water your carrots were boiled in before discarding the rest when straining the carrots

-1 Tablespoon butter 

-Salt and Pepper (to taste!)

How to:

Scrub and chop carrots into small pieces. Place the chopped carrots into boiling water until they are well covered; let cook until carrots are very tender. They need to be tender to the point where carrots can be punctured with a butter knife or fork without effort. Once the carrots are fully cooked, set aside about 2 cups of the water you cooked the carrots in and then strain the rest of the carrots. Place all the carrots in a blender and pulse, then add one cup of the water and one cup of chicken broth, and continue blending the soup.  Take a break and add the butter, season with salt and pepper, and leaves one of the sprigs of tarragon and the orange zest.  Continue blending, stop to check consistency--add the remaining water in small portions as necessary, if the mixture is lumpy or not smooth in any way (it should not need it, but just incase, it's better to add this saved water since it is almost as if a carrot broth since the carrots were cooked in it) to reach a smooth consistency.  Pour back into a pot on the stove on low heat, and stir--take a taste to make sure you have enough salt and pepper.  Turn heat off and let the soup sit as it cools down.  Pour the room temperature soup servings (makes about 2 servings) and garnish with a few tarragon leaves and orange zest.
            

What's so nice about soup?  Once you know the basic ingredients of soup (water, broth or stock, sometimes olive oil or butter, depending on what type of soup, and the actual soup content)--you can start making a wide variety, and it is a simple but still elegant addition to anyones "back pocket" menu.  

Lentils with Roasted Red Peppers

Cooking for any vegetarian people tonight?  Well, we're not vegetarian, but there was a bag of lentils in my cupboard that looked a little sad about me not having opened it, so I decided to give the chickens and fish a break and chow down on this healthy, and high in protein, food.  This recipe is quite light and nice for summer, and it still packs some heat--which my husband loves.  The nice thing is, that lentils are not as dense, so you don't have to soak them over night like you might other beans; as long as your water or stalk is boiling, and you are able to leave them cooking for around 40 minutes--you have a wonderful meal waiting to be made.

What you need:
-2 Large Red Bell Peppers (cut lengthwise, then in halves)
-1 Cup Lentils  (the ones I used are the small green lentils)
-1 1/2 to 2 cups of Chicken Stock
-2 Jalapeno Peppers (chopped small)
-1 Small Red Onion (chopped small)
-1 1/2 Teaspoons Mesquite Seasoning (I used the same one I always use: Mccormick's Grill Mates)
-1 Small Bunch Flat Leaf Parsley (chopped)
-Salt & Pepper
-1 Very Small Bay Leaf (or half of one big leaf)
-Dash of Paprika


How to prepare:


Begin by washing you lentils.  Sometimes you can weed out any lower quality pods, and every bag has one.  Meanwhile, boil your chicken stock--and once the lentils are washed put them in with your stock in a heavy pot and you can decrease the heat; I use a cast iron stock pot (if you use cast iron, you can set the heat on medium as cast iron conducts and retains heat incredibly well). Let the lentils start cooking and in the meantime put the bell peppers in a heavy baking tray or dish, drizzle with olive oil and season with salt and pepper; put them in the oven with your broiler on.  You will want to broil (or roast) these until the skins begin to char slightly.  


So, putting peppers in the oven does not really consume much time--once you've stuck them under that heat, throw your chopped up jalapenos and onion, as well as the bay leaf in with your cooking lentils.  Also make sure that you are now seasoning the stock/lentils with salt and pepper.  Once the lentils are almost tender--you will know by picking one up with a spoon and checking to see if it's starting to go soft.  Now add in your Mesquite seasoning and dash of paprika and add the parsley--also throw in your roasted peppers.  Give this a good stir and leave the pot to simmer until the lentils are tender--you should still have a little taste, incase you need to season it some more; it's always easier to add more salt than it is to take it away :) 

Now you can eat the lentils with a bed or rice--or on their own; and still have some leftovers for lunch tomorrow! 
    

Mokomandy

So, today I'm going to write about the food that someone else made--food prepared by the chef at Mokomany to be exact.  I love tapas--for me it's the satisfaction of being able to eat multiple small bites; sampling a variety of new food, or getting to enjoy a little of each of my favorite things.  So, when my husband's friend recommended Mokomandy in Sterling with it's menu of small plates, I was really excited to try it out.

Hidden off Algonkian Parkway, Mokomandy is unexpectedly city chic in the suburbs of Northern Virginia.  With it's contemporary interior, the setting felt clean and modern, without feeling cold.  And, of course, the simple setting keeps the focus on the food--which was worth focusing on!

For the person who likes to try new things, the restaurant offers turtle and wild boar dishes; but there are also Mokomandy's spin on the traditional deviled eggs or s'mores.  With a menu consisting of many small, appetizer, or tapas, type dishes; followed by slightly larger meals, there is something for everyone on the menu.

I have to say that my favorites were the Catfish Po'Boy Sandwiches,  Foi Gras Dumplings, and the Kobe Carpaccio.  The catfish sandwiches, served in the form of mini burgers, were tasty and melt-in-your-mouth; can you say that about fish?  I don't know, but you should be able to in regards to this particular fish sandwich.  The foi gras dumplings were small bites of delight--mixed in with pieces of braised duck and served with a small salad that included onions and whole red pepper corns, the dumplings were light and flavorful.  I would think if you've never tried foi gras before, this would be the perfect dish to start with since it's all packed into a small tasty dumpling...so no reason to feel queezy.   As for the kobe beef carpaccio, this had to be my favorite.  The meat on its own was delicious, but what made the carpaccio stand out were the flavors that topped it off--a mini salad made up of radish and green apples which really complimented the carpaccio.

This may not be the place for those who equate the quantity of food with the quality of the restaurant--but I will say that the small servings are interesting and tasty, and the quality of what you are getting certainly need not be questioned.  In all, for any foodie who doesn't feel like driving East of the beltway, Mokomandy is a fantastic find.  Small plates with an asian feel make this a different type of tapas restaurant--and with a fully stocked bar, their own signature cocktails, and a menu that changes according to 'what's good,' as our waiter explained, this is a great place for a spontaneous date night or to meet up with friends for a bite to eat.

Sriracha Pork Chops

There are a lot of condiments that are pretty handy to have around, whether it is to cook a brand new meal, or revive last night's leftovers.   One of my favorite go to's is Sriracha Sauce.  This hot chili sauce will give an extra edge to whatever meal your making--I highly recommend adding it to any roast chicken or steak leftovers when reheating in a pan.  In the meantime, here's how to add some extra flavor to a mid week pork chop meal. 

Ingredients:

-1 lb boneless pork chops (preferably thin cut --stir fry ready)

-1 1/2 tablespoon soy sauce

-1 1/2 tablespoon Sriracha (this is a Thai hot sauce--I use Huy Fong, Sriracha Hot Chili Sauce)

-4 large cloves of garlic minced

-1 cup chopped green onions

-salt & pepper

-olive oil

How to make:

Season the pork chops with salt & pepper, pour soy sauce, Sriracha, green onions and garlic over the pork and try to rub into the chops while placed in a plate or large zip lock bag--keep these marinating in the fridge at least 2 hours, giving you an opportunity to chop up some vegetables to go with the pork, and maybe do a couple of other things around the house?  

Coat the bottom of a pan (with a lid) by drizzling olive oil and set to medium heat.  Take the pork chops out and lay in the pan, dump in the bits of garlic and green onion too--if all fit, that's great, otherwise in batches.  Cover and the chops for about five minutes, flip over and cover again, cook until tender and cooked through, this should be about 10 minutes (this part depends slightly on the thickness of the pork chops).  

Once done transfer to a platter or plates, and serve with brown rice and vegetables.  Veggie Recommendation:

Red and green bell peppers, and white onions (chopped up and roasted in the oven) go great with these pork chops.  You can use one large red pepper, one large green pepper and one large white onion, chop these up and lay in a baking pan.  Drizzle with olive oil, season with salt and pepper, as well as some crushed pepper flakes. Roast in the oven at 375 to 400 degrees for about 20 minutes. 

    

Sesame Shrimp with Peas & Carrots

I love Asian food, but I'm not a huge fan of heavy sauces, which a lot of take out meals have--so, my Sunday night menu consisted of this light and rather healthful shrimp recipe that's pretty quick and tasty.

What you need:
-Sesame Oil (if not, then olive oil is fine)
-1lb shrimp
-1/4 teaspoon red chili flakes
-4 teaspoons soy sauce
-3 carrots, cut lengthwise
-3 cloves of garlic, minced
-1 cup shitake mushrooms, stemmed and chopped (equals roughly 10 mushrooms)
-1 cup green peas
-1 teaspoon grated ginger (divided)
-1 teaspoon sesame seeds
-1 cup chopped spring onion
-Salt & Pepper (to taste)
-1 large pan

How to make:

Once shrimp have been cleaned, put them into a bowl, season with salt and pepper, and then add 1 teaspoon of soy sauce, half of the grated ginger, one of the minced garlic cloves, and all of the chili flakes, and mix in the bowl.

Heat a large pan low to medium heat and drizzle sesame oil until the bottom is covered.  Lay the marinating shrimp on the pan and cook several minutes on each side--leave in the pan until shrimp are cooked through and pink.  Once cooked, you can set these aside.

Drizzle some sesame oil once more on the same pan, scrape any juices or marinate residing on the pan, and add the sliced carrots first as they take longest to cook--season with salt and pepper.  After the carrots start cooking, add the peas, mushrooms, garlic, and ginger, and pour the remaining soy sauce.  Give the mixture a good stir and let the vegetables cook until tender.  Add the shrimp back in, and add the chopped spring onion and sesame seeds and mix everything in the pan (which should now be on very low heat so as not to over cook); give it a quick taste since you are seasoning with salt and pepper 'to taste'--and the dish is ready to serve.  For a complete meal, serve the shrimp and veggies on a bed of brown (or white) rice and enjoy!