Keeping things easy, simple and healthy is the key this month.
If you are watching your weight after overeating in December, this week’s menu for a simple dinner is perfect for a weekday night and pretty enough for guests. To save time and energy, double the recipe for the chicken and keep the extra in the refrigerator to use for lunch or a quick supper later on in the week.
Start dinner with sweet and tender baby spinach leaves for a colorful beautiful salad. Here, I’ve added sautéed red bell peppers, raisins and fennel that elevate the typical mushroom and spinach combination to a new height. The salad works well as a buffet side dish or as a main dish for lunch.
Substitute your favorite potatoes for the Yukon Gold spuds I suggest in the recipe. Once again, add a couple more than you plan to eat for dinner so there are leftovers to create another dish on another day.
For dessert, surround jarlsberg, chevre, or blue cheese with grapes and pears along with roasted Marcona almonds or assorted nuts. Bon healthy appétit!
(Serves 4 to 6)1/4 cup plus 1 tablespoon extra virgin olive oil4 red bell peppers, cored, seeded, and cut into thin strips1/2 cup golden raisins1/2 tablespoon fennel seeds, toasted2 tablespoons balsamic vinegarSea salt and freshly ground black pepper to taste6 cups fresh baby spinach leaves, washed and spun dry4 large firm white or cremini mushrooms, washed and sliced thinTo prepare:
In a large heavy skillet over medium heat, add a quarter-cup of olive oil.
Add the peppers and sauté about 5 minutes.
Add the raisins and fennel seeds and cook until the peppers are soft, about 5 minutes. Sprinkle with half of the vinegar and season with salt and pepper to taste. Set aside; can be done ahead.
Just before serving, toss the spinach with the mushrooms and dress with remaining olive oil and vinegar until coated.
Season with salt and pepper to taste and arrange on a large platter. Spoon the pepper/raisin mixture on top and serve at once.
(Serves 4)For the marinade:1 large clove garlic, minced1/2 inch fresh ginger, grated2 cups plain non-fat yogurtGrated zest and juice of one lemonFreshly ground black pepper to tasteSea salt to taste4 boneless, skinless chicken breasts (6 to 7 ounces each)3 tablespoons extra virgin olive oil2 shallots, minced1 tablespoon fresh lemon juice1/2 cup ver jus or dry vermouth1/4 cup capers, drained1 teaspoon unsalted butter1/4 cup torn flat leaf parsley leaves1/4 cup torn basil leavesShaved Parmesan cheese to tasteTo prepare:
One day ahead, mix the garlic, ginger, yogurt, lemon zest and juice, salt and pepper together. Add the chicken breasts, coat well, place in Ziploc bag and refrigerate at least 6 hours or overnight. Turn every so often.
Next day, remove chicken breasts from the marinade; wipe off the chicken and discard the marinade.
Coat with olive oil the bottom of a large skillet over medium high heat.
Season the chicken again with a bit of salt and pepper and sauté until golden brown on both sides, about 6 to 8 minutes per side. Transfer the chicken breasts to a dish (they will not be totally cooked but nearly done) and set aside.
Add the shallots to the skillet with more oil if necessary and sauté until they begin to soften.
Add lemon juice, ver jus, and capers and bring to a boil. Reduce the liquid by half, swirl in the butter.
Then add the chicken breasts with their accumulated juices to the pan and simmer until the juices in the chicken run clear, about 5 minutes.
Transfer chicken to heated dinner plate. Toss the parsley and basil leaves into the pan sauce and pour over the chicken breast. Sprinkle Parmesan cheese on top and serve at once.
(Serves 4)4 large Yukon Gold potatoes, scrubbedSea salt2 teaspoons extra virgin olive oil1 teaspoon unsalted butter or more to taste1/2 cup chopped flat leaf parsleyTo prepare:
Cut the potatoes into quarters or eighths and place in a large pot of cold water set over high heat. Add salt to taste, cover and bring to a boil.
Cook with the lid ajar until the potatoes are tender to the point of a fork, about 10 minutes or longer depending on the size and temperature of the potatoes.
Drain off the cooking water and set the pan back on the stove, shaking the pan to remove excess water off the potatoes.
In the same pan, add the olive oil and butter and roll the potatoes around to evenly coat each side of the potatoes, slightly browning the edges.
Add parsley and toss to mix well. Transfer to a heated bowl and serve at once. Leftover potatoes make great hash browns and potato salad, or can be sliced and fried with eggs for breakfast another day.
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