Posts Tagged ‘asparagus’

Unrecipe of the Week: One Pan Chicken Dinner

June 13, 2016

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Dinner doesn’t get more basic than roasted chicken with potatoes and a green vegetable. Today’s unrecipe lets you make the entire meal all in one pan. It doesn’t get much simpler than that! The chicken is roasted to perfection, yielding crisp skin and tender, juicy meat. The potatoes take on extra flavor from the chicken drippings, with a crusty outside and a fluffy interior. The asparagus gets tossed in during the last 15 minutes of cooking time, to keep it al dente. Add some lemon and a little garlic and dijon mustard and you have the making of a mouth watering feast.

Your dinner partners will thank you for the delicous meal. You’ll thank us for only having to wash one pan. It’s a winner of a chicken dinner for all involved!

Pan Roasted Chicken With Fingerling Potatoes and Asparagus:

Layer the potatoes in the bottom of the roasting pan, and toss with olive oil and a little salt. If they are larger potatoes, cut them into chunks. We used tiny little fingerlings, and left them whole.

Season the chicken with salt and pepper, garlic, dijon mustard and a little olive oil. Massage the mixture onto both sides of the chicken and place it on top of the potatoes. Tuck a few lemon slices in amongst the chicken pieces, and roast at 400 degrees for about 30 minutes until the potatoes start to brown and the chicken skin is nice and crispy. Toss in the , trimmed and cut into 3″ pieces, and continue to cook until the asparagus starts to soften, but is still crisp, and the chicken and potatoes are fully cooked, about 15 minutes more.  Remove from the oven and enjoy!

In the spirit of a true Unrecipe, you can use any type of potato, and most any green vegetable. Try Idaho, red russet or even sweet potatoes, cut up. Toss in green beans, broccoli or zucchini spears instead of asparagus. Add a some olives, or artichoke hearts. Why not stretch your creativity a bit. It’s only on pan.

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Unrecipe of the Week: Asparagus Frites

May 9, 2016

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With spring comes showers, flowers and of course, asparagus. We usually roast ours, often with a sprinkling of parmesan cheese. This unrecipe takes our asparagus game up a notch, by coating it with a blend of breadcrumbs and parmesan and baking it until it is crispy and crunchy. The best news is that because they are baked and not fried, they still maintain their healthy status!

oven fried asparagus

Asparagus Frites:

Wash the asparagus and trim off the tough ends of the stalk.

Cover a baking pan with parchment, and spray or brush it with olive oil.

Prepare 3 dishes for breading: 1 with flour, 1 with an egg whisked with a tablespoon or two of olive oil, and another with breadcrumbs ( you can use regular, whole wheat or panko, a Japanese bread crumb, or a mixture of both) blended with an equal amount of grated parmesan cheese, and a little salt and black pepper to taste.

Roll each asparagus spear first in the flour, then the egg mixture and finally in the breadcrumb / parmesan mixture. Place the breaded asparagus on the prepared pan and spray with olive oil.

Bake at 425 degrees for about 12-15 minutes, turning after 8-10 minutes to ensure even browning. Remove from the oven when they are golden brown and cripsy. Sprinkle with sea salt to taste, and enjoy!

For a more decadent experience, dip them in lemony hollandaise sauce!

Photo: Glasshouse Images

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Take a peek at our Tumblr.

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Check out our new site Indigo Jones Eats

Visit our shops on Gourmly Ecohabitude,and Etsy

Download the HOMEMADE app

Unrecipe of the Week: Eggs and Asparagus

April 21, 2014

What symbolizes springtime more than stalks of green asparagus, eggs and a lemony sauce? We served this last night as a first course, but it could be a great main dish for a light dinner, accompanied by soup and some crusty bread (hello meatless Mondays!) or as an entree for Sunday brunch.

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Roasted Asparagus With a Poached Egg and Lemon Mustard Sauce:

recipe adapted from Foxes Loves Lemons

Clean asparagus and trim the tough stems. Coat lightly with olive oil, sprinkle with sea salt and roast in a 425 degree oven for about 15 minutes, until cooked but still crisp. Timing will depend on the thickness of the asparagus, so be prepared to cook thick stalks longer, and very thin ones for less time.

In a sauce pan, heat about 3/4 cup heavy cream,  and simmer until it reduces to about 1/2 cup, and has a thick, saucy consistency; about 6-8 minutes. Remove it from the heat and whisk in the juice of 1/2 a lemon, a little lemon zest, a generous tablespoon of butter, 1/8 teaspoon dried mustard, and a little finely chopped fresh tarragon. Season to taste with salt and pepper.

In the meantime, bring water to a boil in a large pot or high sided sauté pan, and then reduce the temperature so that it is gently bubbling. Add 1 or 2 tablespoons of apple cider vinegar (plain white vinegar will also do) to the water, and gently slide in the eggs. We recommend cracking them 1 by 1 into a small dish and pouring them into the water to avoid breakage. Cook 3-5 minutes. Three minutes will yield a very soft, runny yolk, and at 5 minutes it will be nearly hard boiled.  Using a slotted spoon, gently remove the eggs from the water, and place on a paper towel to drain.

To serve, place several asparagus spears on a plate. Add the egg, and drizzle with the sauce. Sprinkle with freshly ground pepper, and garnish with a few tarragon leaves and some lemon zest. Enjoy!

photo: indigojonesnyc instagram

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Kitchen Tips Tuesday: Asparagus

January 14, 2014

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We love asparagus! It is flavorful, versatile and good for you.

Asparagus is full of vitamins, and only contains about 3 calories per spear! It’s also a  natural diuretic, which helps reduce bloat.

There are so many delicious ways to prepare asparagus.Drizzle it in a little olive oil and sea salt, and roast it in a hot oven for  about 10-15 minutes until it is cooked, but still crisp. Top it with lemon zest, or a generous sprinkling of parmesan cheese. Saute it, or use it in a stir fry. Toss it in some broth with a little sauteed onion, and some herbs, and puree it into a rich, creamy soup.

Asparagus is best when the tips are tight, and the stalks firm. Many people assume the very skinny stalks are the most tender, but the slightly thicker ones are actually more so. Some like to take a peeler and shave off a bit from the stalks, but it really isn’t necessary.

To store fresh asparagus, place the stalks into a container with an inch or so of water in the refrigerator to allow the stems to continue to stay hydrated.

When you are ready to prepare the asparagus, snap off the tough lower part of the stem. It should naturally break at the point in which it becomes more tender.

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Unrecipe of the Week:What to do With Beet Greens

May 30, 2013

A stroll through the Union Square Greenmarket today yielded rainbow baby fingerling potatoes, some asparagus and a huge bundle of beets with the teeniest, tiniest little beets settled at the bottom of an enormous bunch of leaves.

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Determined to use them, I washed and dried the leaves to await their fate.

It seemed like they could be used as one would use kale; massaged in a salad or sautéed lightly in olive oil. That assumption was correct, and our roasted beets were the perfect accompaniment.

Roasted Beets on a Bed of Sautéed Beet Greens:

Remove the beets from the leaves, and cut off the ends. Scrub them well, as it not necessary to peel them before roasting. (Especially these little tiny ones!)

Sprinkle with olive oil, and roast covered in a 400-degree oven for about 40-60 minutes until they are tender, depending on how large the beets are.

Set aside.

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Wash and dry the beet greens, discarding the thick stems. Heat a little olive oil in a pan. Add a chopped shallot, and a diced clove of garlic and stir. Sauté the beet greens for a few minutes until wilted. Season with salt and pepper to taste.

Place the greens on a plate. Top with the roasted beets and drizzle with a little aged balsamic vinegar.

We also sprinkled a few toasted walnut pieces and some goat cheese over the beets to make it a heartier dish.  Enjoy!

Photos: indigo jones

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Easter-over

March 30, 2013

Tonight we are celebrating “Easter-over” a hybrid of Easter, Passover and a celebration of spring. It’s an opportunity to indulge in the flavors and traditions of the holidays, and the diversity of the guests. The rules are simple: it’s my made up holiday,and  it’s appropriate to serve anything I feel like making, within the confines of the season and the holidays. That could mean matzoh balls and pork chops, or gefilte fish and fried chicken, but it’s not either one of those.
This year, I have mixed it up, and for those of you who follow us on Facebook, or Instagram, you have been getting hints of things to come.

Here are a few “works in progress”, as our Easter-over feast comes together:

A beautiful mess of food scraps. What were they from?

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Personally, I loathe raw, red onions, and will surgically remove them from my food if they are there. Sometimes, a recipe really needs a little jolt, and these do the job well. They look pretty, don’t they?

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Nothing says spring like daffodils and asparagus!

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Apples, walnuts, honey, cinnamon….what could this be?

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Yum,chocolate! That’s a little almond flour you see. This one just happens to be gluten free and passover approved!

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Maybe a little white chocolate bourbon cream to put on top would be nice…

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Spring lamb is synonymous with the season. This one has a rosemary,garlic coating to keep it moist and flavorful. The meat is sitting on a bed of baby fingerling potatoes, which should get crisp and tender as the lamb cooks.

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Did we get you hungry yet? If you’re in the neighborhood, dinner is at 7!

photos by indigo-jones.

Hangover Helper

December 31, 2012

7764600015 New Year’s Eve is upon us, and the celebration often involves large quantities of alcohol, resulting in an inevitable hangover.

While resolving to practice moderation might not work in “real time,” having the right foods on hand to ease the effects of over- indulging is a good idea.

Here are a few foods that are hangover helpers:

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Asparagus contains enzymes that help breakdown the alcohol in your body. Eating asparagus for dinner can jumpstart the process. Asparagus is also a natural diuretic, which will not only help the alcohol pass through your system more quickly, but will also help avoid the bloating associated with a night of indulgence.

Coconut water contains the same amount of electrolytes as many of the popular sports drinks, without all the sugar and additives.  An earlier study found that Zico Natural Pure Premium Coconut Water contains the most electrolytes of the conventional brands.

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Bananas are rich in potassium, which will strengthen your muscles and help overcome that weak shaky feeling, often experienced after a binge.

Tomato juice is a great way to hydrate, and is packed with vitamins and minerals that are depleted after a night of partying.

Organic, Pasteurized Eggs contain protein, which breaks down toxins in your body.
Eggs produced by grass fed hens replenish vitamin B levels as well.

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Quinoa is a trendy grain and a health powerhouse. It helps to restore amino acids lost during drinking and absorbs a little of that “icky” feeling in your stomach. Just remember to rinse the quinoa before cooking it, to make it easier on your digestive system.

Honey is loaded with antioxidants and naturally occurring fructose, which helps flush out the system. Drink it in some soothing tea, add it to your quinoa for a morning meal, or spread it on some toast.

glass of water

Much of what you are feeling the morning after is a result of dehydration. Try sipping a glass of water between cocktails, and be sure to down a large glass before bed. Sipping water throughout the next day will provide ample rehydration, and flush out your system.

Whatever you do, please don’t drink and drive! Plan ahead for transportation home from the celebration to insure a happy and safe New Year.
Happy 2013!!

photos: Glasshouse Images

The Clean 15

June 5, 2012

We have written here about the “Dirty Dozen,” a list of produce that has the highest levels of pesticides and contamination. It is recommended that these foods be organic wherever possible.

There is another list called the “Clean 15”, which have the lowest pesticide load, and can be enjoyed in the conventional varieties.

These are:

Onions

Sweet corn

Pineapples

Avocado

Sweet peas

Mangoes

Eggplant

Cantaloupe

Kiwi

Watermelon

Sweet potatoes

Grapefruit

Mushrooms

Asparagus

Other foods, such as broccoli, cabbage and tomatoes have more recently tested cleaner as well, due to less pest threats, and therefore less spraying.

Many of these fruits and vegetables have a protective outer layer that gets peeled or removed before eating. This helps eliminate the toxins, which are largely on the outside of the food.

The current list of the most harmful foods tested positive for at least 47 different chemicals, and as many as 67. Buying organic insures that the fruit and vegetables are not treated with harmful pesticides.

Foods that should be organic:

Celery

Strawberries

Peaches

Apples

Blueberries

Nectarines

Sweet bell peppers

Spinach, kale and collard greens

Cherries

Potatoes

Grapes

Lettuce

This lists were compiled by the Environmental Working Group, which is an organization made up of scientists, researchers and policymakers. The data used was supplied by the United States Department of Agriculture’s tests for pesticide residue on fresh produce.

photos: Glasshouse Images

 

Unrecipe of the Week

June 5, 2010

Summer is finally here, and along with it, the family potluck picnic at my daughter’s school. By special request, I always bring this party pleaser that gets gobbled up instantly.

Since I am traveling to Sweden tonight for a business trip and won’t be able to attend the picnic this year, I thought I would share this recipe, adapted from Ina Garten’s book “Barefoot Contessa Parties! “.

Chinese Chicken Salad

Rub a little olive oil on 8 skinless, boneless chicken breasts and season them with salt and pepper. Roast in the oven at 350 degrees for about 25 minutes or so, until cooked through. Set aside to cool. When you are able to handle it, shred it or cut it into bite sized pieces.

Blanch 1 pound of asparagus, cut into 2″ pieces  in boiling water for about 3-4 minutes and rinse in cold water to stop cooking. Cut 2 red bell peppers into strips, and mix with the chicken and asparagus in a large bowl.

For the dressing, whisk together 1 cup vegetable oil, 1/4 cup cider vinegar, 1/3 cup soy sauce, 1 tablespoon honey, 3 tablespoons dark sesame oil, 2 minced garlic cloves, 1/2 cup smooth peanut butter, 4 teaspoons coarse salt, and 1 teaspoon pepper.

Toss the dressing with the salad, and sprinkle it with toasted sesame seeds and sliced scallions for garnish.

Enjoy!

tips: you can buy an already cooked chicken and shred that instead of cooking your own.

I make the salad and dressing in advance, and mix it when I am ready to serve it, and then sprinkle the garnish on. That way it doesn’t absorb too much of the dressing and “muddle” the flavors.

photo: glasshouse images


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