YumSugar

'Wich of the Week: Reds and Greens Chicken Sandwich

YumSugar — Wed, 12 Aug 2009 14:00:06 -0700

This was one of those fridge-clean-out sandwiches that came together so brilliantly I wanted to make it again immediately. I started with some ingredients I needed to use up ASAP: precooked chicken patties from Trader Joe's, a bag of mixed Southern-style greens, and a yellow onion.

Then I thought, let's make things a little more interesting. Enter a jar of roasted piquillo peppers (regular red peppers will work just fine) and sliced white cheddar cheese. To balance out all that bite, I settled on cranberry-walnut bread from Acme, while sauteed onions also added sweetness. The resulting stack of reds and greens was delectably unfamiliar and comfortingly juicy. So make it yourself!

In Season: Dandelion Greens

YumSugar — Thu, 19 Mar 2009 15:00:54 -0700

Spring doesn't officially start until tomorrow, but judging by the produce that's popping up at the farmers market, the season's already begun. Edible weeds like fresh dandelion greens are at the peak of their season now through mid-Spring - and, with their mildly astringent, pleasantly bitter flavor, they're not to be missed. To find out how they're used, read more.

Dandelion greens, which are named after the phrase dent de lion, or "lion's tooth," have jagged, irregular leaves. Look for firm, fresh, tender, bright green leaves that aren't discolored or wilted. When refrigerated in a plastic bag, they will keep for a few days. Like spinach, dandelion greens are commonly enjoyed raw, but they also taste fantastic sautéed, braised, or even stewed:

Wash, trim, tear, and toss in your favorite salad medley.
Sauté with garlic, onions and pine nuts; finish with goat cheese crumbles.
Substitute spinach for dandelion greens in spanakopita, the traditional Greek dish.
Make Provençal soup: Sauté leeks, and garlic, add greens until wilted, and then simmer over water until greens are tender. Temper in a couple of beaten eggs, turn off the heat, and top with croutons and Parmesan cheese.
Add another layer of flavor to a stew: throw in greens and cook until wilted.

What do you think of dandelion greens? If you've been a longtime fan, tell us: What are your favorite ways to enjoy them?

Definition: Arugula

partysugar — Mon, 16 Mar 2009 12:50:03 -0700

Arugula
A bitter, peppery, and aromatic salad green. It has a mustardy flavor and resembles radish leaves. Arugula is sold in bunches and should be kept refrigerated in a plastic bag. Also called rucola, rocket, and rugula, this green is delicious in salads or pasta.

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Fast & Easy Dinner: Poached Egg Salad

partysugar — Fri, 26 Dec 2008 07:00:28 -0800

After the overindulgence of Christmas, give your body a break and eat a salad for dinner. This hearty vegetarian recipe features greens topped with crusty bread and an oozing poached egg.

Sautéed leeks and red grapes are tossed with cider vinegar to make a tangy dressing. To check out the recipe, read more.

Poached Egg Salad
From Better Homes and Gardens

Ingredients

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 Tbsp. cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
1 10-oz. pkg. Italian mixed salad greens (romaine and radicchio)
2 oz. blue cheese, crumbled (1/2 cup)

Directions

In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.
Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons of hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese.

Serves 4.

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Fast & Easy Dinner: Potato and Leek Flat Bread With Greens

partysugar — Fri, 12 Dec 2008 09:15:30 -0800

Pizza dough is a great ingredient to have on hand. It can be used for so much more than the traditional tomato sauce and cheese pizza.

Take this recipe for example: the dough turns into flatbread when topped with a mixture of fresh thyme, leeks, and potatoes. A sprinkle of Gruyere provides a subtle richness. Serve with a green salad and a glass of red wine and let the weekend begin!

Want the recipe? Just read more.

Potato and Leek Flat Bread With Greens
From Real Simple

Ingredients

1 1-pound package refrigerated pizza dough
Cornmeal for the pan
2 small leeks (white and light green parts), halved and thinly sliced lengthwise
2 medium Red Bliss potatoes, thinly sliced
1 teaspoon fresh thyme
Kosher salt and pepper
3 tablespoons extra-virgin olive oil
1/4 cup (1 ounce) grated Gruyère
1 5-ounce package mixed greens

Directions

Heat oven to 450° F.
Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal and place the dough on top.
Combine the leeks, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons of the oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the Gruyère.
Bake until the crust is golden, about 20 minutes.
Slice into wedges and transfer to individual plates. Divide the greens among the plates. Sprinkle with 1/4 teaspoon salt and drizzle with the remaining oil.

Serves 4.

NUTRITION PER SERVING: CALORIES 568(29% from fat); FAT 18g (sat 5g); CHOLESTEROL 18mg; CARBOHYDRATE 86g; SODIUM 581mg; PROTEIN 18g; FIBER 7g; SUGAR 2g

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Yummy Links: From Under Pressure to Gwyneth Paltrow

partysugar — Fri, 12 Dec 2008 06:45:09 -0800

Cooking with Thomas Keller's new book Under Pressure. - Serious Eats
Ten tea towels perfect for gifting. - The Kitchn
Make the holidays over with a bright pink and green theme. - Simply Stated
Get your serving of greens with this Winter green lasagna. - Chow
Find out why Gwyneth Paltrow is serious about food. - The Epi-Log

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Fast & Easy Dinner: Balsamic Chicken Over Greens

partysugar — Tue, 16 Sep 2008 07:00:55 -0700

If you love the taste of balsamic vinegar, get excited, this recipe is for you! Thin boneless, skinless chicken breasts are marinated in a store-bought balsamic vinaigrette. Fresh garlic and crushed red pepper flakes add a spicy punch to the marinade.

Served atop a bed of greens, this chicken is tasty and filling, yet healthy and balanced - the perfect meal for a weeknight. To learn how it's done, read more.

Balsamic Chicken Over Greens
From Better Homes and Gardens magazine

Ingredients

4 skinless, boneless chicken breast halves
3/4 cup bottled balsamic vinaigrette salad dressing
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 8-ounce package torn mixed greens (8 cups)

Directions

Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade: Stir together 1/2 cup of the vinaigrette, the garlic, and crushed red pepper. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 45 minutes to an hour, turning bag occasionally.
Drain chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through grilling time. Discard any remaining marinade. Alternately cook under the broiler: Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through broiling time. Discard any remaining marinade.
Arrange greens on four dinner plates. Cut grilled chicken into strips. Arrange chicken on top of greens. Serve with remaining 1/4 cup vinaigrette.

Serves 4.

Nutrition Facts: Calories 150, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 312, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 27

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Fast & Easy Dinner: Cannellini Bean and Sausage Gratin

partysugar — Wed, 06 Feb 2008 06:18:31 -0800

I'm ga-ga for gratins - especially at this time of year - and got really excited when I found this recipe for a dinner gratin. Usually gratins are served as a side dish because they highlight the flavor of one ingredient. However in this case, beans, greens, and sausage are tossed with fennel, onions, and fresh sage before being baked in the oven. Plus, this recipe uses chicken broth instead of cream making it a lighter version. Bread crumbs and Parmesan cheese give the gratin a crisp, gorgeous finish. To discover a new gratin, read more.

Cannellini Bean and Sausage Gratin
From Real Simple magazine

3 tablespoons olive oil
4 sweet Italian sausages (about 1 pound), casings removed
1 small bulb fennel, chopped
1 small onion, chopped (½ cup)
5 cloves garlic, minced
2 tablespoons chopped sage
1/2 cup chicken broth
2 15-ounce cans cannellini beans, drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head swiss chard, coarsely chopped
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan

Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside.
Add the fennel and onion to skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook 1 minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.
In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.

Serves 4 to 6.

NUTRITION PER SERVING: CALORIES 495(42% from fat); FAT 23g (sat 7g); PROTEIN 25mg; CHOLESTEROL 31mg; CALCIUM 232mg; SODIUM 896mg; FIBER 10g; CARBOHYDRATE 47g; IRON 6mg

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Microgreens For the Home Cook: Love It or Hate It?

partysugar — Sat, 19 Jan 2008 01:31:31 -0800

Although we are only three weeks into '08, one of the upcoming trends - microgreens for the home cook - is everywhere. They're on Food and Wine's list of best new ingredients and The Nibble is featuring them as their pick of the week. Similar to baby greens but younger, microgreens are tender, delicate little lettuces. Many restaurant chefs use the greens in dishes or as garnish, but until now they weren't widely available to home cooks. As much as I love experimenting with new ingredients, I don't know if I want to make microgreen salads at home. How about you?

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Wintery Side: Leafy Green Salad

partysugar — Sat, 24 Nov 2007 04:18:39 -0800

A large bowl filled with leafy green salad is a great way to brighten up a drab dining table. Celery and apple add crunch, while shaved parmesan gives a smooth and salty bite. The classic cider shallot vinaigrette is mild, making this salad good for a potluck or holiday dinner. It pairs with a variety of things from hearty lasagna to oysters to steak and potatoes. Get the versatile recipe now, read more

Winter Green Salad
From Bobby Flay

1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl.
Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper.
Toss the salad ingredients with some of the vinaigrette.

Serves 4.

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