Classic French Roast Chicken

Last June, I lived and worked at a bed and breakfast in southern France, where I learned many things from my dear friends, the owners, William and Rosalie Haas of the Domaine du Haut Baran. I learned about the history of the Lot valley region, how to properly set a table, a little bit of gardening, and many French recipes. Included was this delicious and very easy roast chicken.

This meal will always remind me of my wonderful stay with William and Rosalie, and all the great memories I have of my trip. It's very simple to prepare, it just takes some time in the oven.

Ingredients:

1 whole chicken, washed and ready to cook (6-8 pounds)

7-9 carrots

2 dozen fingerling potatoes

3 large onions

1 head garlic

1/2 cup olive oil

1/4 cup herbes de Provence

1 cup dry white wine

1 lemon, cut into quarters

Salt and pepper

6-7 Roma or Campari tomatoes (optional)

Directions:

1. Roughly chop the carrots, potatoes and onions so they are all around the same size. If using tomatoes (they really give a whole different character to the dish), slice them in half lengthwise and set aside in a different bowl.

2. Using a sharp knife, (carefully) peel the garlic cloves, leaving them whole. This is easily the most time-consuming part, but the whole garlic cloves are the best part of the dish in my opinion! Reserve 4-5 cloves with their peels still on for later use.

3. Add the carrots, potatoes, onions and garlic cloves to a large roasting pan and coat them generously with olive oil (about 1/4 cup), herbes de Provence, salt and pepper. Toss to coat evenly. Oil up and season the tomatoes as well, but do not add them to the party yet.

4. Wash and use paper towels to pat dry the chicken, then add it to the pan--scoot the veggies around to make room for him.

5. Stuff the remaining garlic cloves (we left the peels on so you know not to eat those) and the lemon quarters into the chicken cavity.

6. Rub the chicken down with the remaining olive oil, herbes de Provence, and some salt and pepper.

7. Pour the white wine over the vegetables.

8. Cover the pan with foil and roast in a 375 degree oven for 1 hour to 90 minutes, depending on the size of your bird.

9. Uncover and roast for another 30 minutes, or until the chicken skin is golden brown and crispy. Arrange the tomatoes around the pan at this time--if we had put them in earlier, they would have disintegrated by now!

10. Make sure your final internal temperature is at least 165 degrees for food safety.

Remove from the oven and serve with white wine, a simple salad and some crusty French bread.

This is a great dish for a party, since you can prep it in the afternoon and stick it in the oven, forget about it, and out comes this delicious meal! This one will definitely feed a crowd. It will also make the whole house smell amazing.

As we say in France, bon appetit!

Easy Vegetarian Quesadillas and Guacamole

A shameful amount of time has passed since I last blogged. Things picked up at work, then it was the holidays, but now it's a new year and I'm back in the blogosphere. Feels good to be back!

For the month of January, I resolved to try being 100% vegetarian, just to see if I could do it. I've never been that much of a carnivore to begin with, but I overindulged during the holidays and was looking to cut back. And it seems to be working: within just a couple weeks I was able to lose all my holiday weight and then some. Plus, I just feel healthier in general. So will I remain meat-free after January 31? Most likely not. But I will probably still eat a mostly plant-based diet.

Which brings me to today's recipes: a very easy veggie quesadilla and some delicious guacamole. These are both higher in calories, but nutritious--high in protein, fiber and good fats. Plus, they are delicious and very filling!

Vegetarian Quesadilla
Makes 1 serving
652 calories

Ingredients:
1 bell pepper (I used half a green and half a red)
1/2 medium onion
1/2 cup beans (black or kidney)
1/2 cup part-skim shredded cheese
2 whole wheat high-fiber tortillas
1 tbsp olive oil
Salt
Cumin

Directions:
1. Chop the bell pepper and onion.

2. Using a large pan, saute them in olive oil on medium heat until tender. As they are cooking, season with a generous sprinkling of salt and a few pinches of cumin.

No meat? Chloe is not interested.

3. Once the veggies are done, use a spatula to push them over to the side of the pan to make room for the next step.

4. Turn the heat to low and lay down one tortilla. Sprinkle on half the cheese, then the beans, then, using your spatula, scooch the veggies on top of the tortilla. Top with the rest of the cheese and the other tortilla, and turn the heat up to medium-high.

I'm not sure it's in the dictionary, but "scooch" is a word in my book.

5. Once the bottom tortilla has crisped up (this will only take a minute or two), carefully flip the whole concoction. This is easiest if you use one hand to tilt the pan slightly towards the spatula as you flip. If a few veggies fall out in the process, just sneak them back in. I won't tell.

6. Let the other side get crispy, then slide out of the pan onto a plate and cut into fourths. Enjoy with some chips and guac!

Oh wait, I haven't told you how to make the guac yet...

Simple Guacamole
Serves: 1 hungry girl or a few people to share
Calories: 160

Ingredients:
1 small avocado
4 cherry tomatoes
1 tbsp chopped onion
2 tbsp chopped cilantro (cilantro is a cholesterol-buster!)
Juice of 1/4 small lime
Salt
Spike seasoning

Directions:
1. While you're waiting for your quesadilla veggies to cook, cut the avocado in half lengthwise. To get out the pit, I usually hold the half firmly in my hand and (carefully) swing my knife down into the pit. A slight twist will pop that sucker right out.
2. Score the avocado with the knife (as shown below) and scoop out the fruit into a small bowl. Mash it gently with a fork.

3. Finely dice the onion, tomato and cilantro, then add to the avocado.

4. Squeeze a quarter of a lime into the mixture, then season with a little salt and a few shakes of my mother's secret weapon, Spike. Gently fold everything together.
5. Test it out with a tortilla chip to see if the spices need correcting. Sometimes I like to add just a touch more citrus or salt. Then serve it up!

This chip was devoured a second after the picture was taken.

I used this guac as a complement to my quesadilla, but this recipe can easily be doubled, tripled etc. to make a great party dip to serve with chips.

So there it is! A nutritious, filling lunch--and vegetarian, too! This could also easily be vegan if a non-dairy cheese was used. Or it could be full-on carnivorous if you subbed chicken or beef for the beans. But that's up to you. Quesadillas are versatile that way.

What goes into your favorite quesadilla?

Lemon Lavender Fro Yo Pops

Lately, I've been wanting to try making my own frozen yogurt. I've also been wanting to cook with lavender, one of my favorite aromas/flavors. Today seemed like a good day to do so. Still warm enough to enjoy a frozen treat, but cool enough to make me long for warm summer days in southern France.

If you're going to make frozen yogurt, you have a couple of choices. You can either churn it in an ice cream maker or you can make it into yogurt pops. As I didn't much feel like hauling out the ice creamer maker, and I just got some popsicle molds from Ikea, you can guess which option I went with. I must say, they turned out pretty well for a first attempt.

The unexpected ingredient in this recipe is the lavender. You can buy food-grade lavender buds online from places like the Spice House and other specialty stores. Also, you generally have to grind it before using it. I purchased a bag of lavender buds in southern France and ground some of them in my Cuisinart this afternoon.

The buds are on the right, the ground lavender on the left.

Lavender is lovely in cakes, frostings and ice cream, as well as in any savory recipe where you would normally use rosemary. Like many herbs, a little goes a long way. It certainly turned out great in this recipe.

Lemon Lavender Fro Yo Pops
Makes 6 pops
51 calories per serving

Ingredients:
1 1/2 cups plain low-fat yogurt
1 tbsp lemon zest
1 tbsp lemon juice
2 tbsp honey or other sweetener
1 tsp ground lavender buds
2 drops purple food coloring (optional)

Directions:
1. Zest the lemon, then cut it in half and squeeze out 1 tbsp of juice.

This is the part where I show off my awesome citrus zester.

It captures the zest in a little compartment!

2. Combine all ingredients in a food processor or blender. Mix thoroughly.

While the purple food coloring is optional, it definitely gives that pretty lavender color.

3. Pour mixture into molds and freeze for 1 1/2 or 2 hours, or until solid. If you don't have molds, Dixie cups and popsicle sticks will do the trick!

See how easy that was? Now you have a low-cal treat for your sweet tooth!

Next time I make fro yo pops, I might try adding in a little bit of fat to make them more creamy, or sweeten them up some. There was a lot of acid and tang in these pops, which I personally like, but would maybe add some date sugar to balance it out.

This recipe is very versatile with flavor combinations. Next time I think I'll try chocolate and orange zest or blackberry jam and almond butter. The possibilities are endless!

Spaghetti Squash Alfredo

Everybody loves fettucine alfredo. I mean, what's not to love? Thick, buttery, creamy, garlicky cheese sauce over chewy, delicious pasta. While everyone loves eating it, no one likes how fattening it is. This is why I have concocted a lightened-up version of this Italian classic using spaghetti squash and Laughing Cow cheese.

Let's put things in perspective: one serving of Olive Garden's fettucine alfredo is 780 calories. My version is less than half that at 342. Olive Garden's also has 125 grams of carbs while mine has only 18. The secret is substituting spaghetti squash for the pasta and Laughing Cow cheese and almondmilk for the heavy cream. But don't worry, this recipe still contains the important parts of alfredo: lots of garlic, a little butter, and parmesan cheese.

So let's get to it!

Spaghetti Squash & Laughing Cow Alfredo
Makes 2 servings (plus a little extra squash)
342 calories per serving

Ingredients:
1 large spaghetti squash
1 tablespoon butter
6 cloves of garlic, minced
1 cup unsweetened almondmilk (or other low-fat milk)
6 wedges garlic and herb Laughing Cow cheese
1/2 cup shredded parmesan cheese
salt, pepper and nutmeg to taste (I probably used 3/4 teaspoon each)

Directions:
1. Use a knife to poke holes all over the squash, then nuke it in the microwave for approximately 12 minutes or until slightly soft to the touch.
2. Once the squash is ready, remove it from the microwave--it will be very hot!--and let it stand for a few minutes.
3. When it is cool enough to touch, slice it in half lengthwise.

4. Scoop out the seeds and throw into a bowl. You can either trash this or roast the seeds.

5. Using a fork, scrape out as much of the spaghetti-like strands of squash as you can. Continue until you have enough or until you get bored of scraping.

6. Put your "spaghetti" in a large saute pan and heat over medium-high heat for 4-6 minutes to evaporate the excess moisture. I added a few dashes of salt for good measure. Then turn off heat and begin the alfredo sauce.

7. Add the butter to a saucepan and let it melt until it is bubbling. Saute the minced garlic until fragrant, 1-2 minutes.
8. Add in the almondmilk and bring to a brisk simmer.
9. Unwrap all 6 wedges of Laughing Cow and add them in, using a whisk to break them up and get them melted into the sauce.

10. Add the salt, pepper and nutmeg and whisk to incorporate.

11. Once the sauce is smooth, add in the parmesan bit by bit to ensure it is fully integrated.
12. The sauce should be a fairly thick consistency at this point, enough to coat a spoon. If it is too thin, let it simmer a few minutes longer. If it is too thick, add more milk. Mine got pretty thick, but I prefer it that way.

13. Serve by plating a cup of the squash, half the alfredo and a sprinkling of parmesan and/or parsley. Then enjoy your low-cal version of an indulgent meal!

I'm glad I have begun experimenting with spaghetti squash. I love pasta and all Italian food, but the carbs and calories of pasta aren't the best thing for a girl who's watching what she eats. By tricking myself with a spaghetti-like vegetable, I can control the calories I'm consuming and get more nutrition while enjoying some of my favorite Italian goodies!

For instance, this squash would be equally tasty with some low-cal marinara, a quick tomato, mushroom and zucchini sauce or some basil pesto. The possibilities are as endless as they would be with regular pasta! I'm definitely looking forward to lightening up more pasta dishes with this useful seasonal veggie, and I hope you are too.

Caprese Flatbread

With the weather cooling down and the leaves beginning to fall, we're all clinging to the last days of summer. Though I love autumn, I will be sad to see some of the summer foods go. Most of all tomatoes, which I love every which way and can't get enough of.

Anyone who knows me well will be able to tell you my favorite tomato dish: caprese. Who can beat the simple deliciousness of tomatoes, fresh mozzarella and basil? This classic has always had a place in my heart, and if I don't have the time or energy to whip up something more complicated, this is the go-to. A caprese salad probably takes less than 5 minutes to make, and it's always so good!

This recipe is only marginally less quick and easy than a caprese salad. With a few more ingredients to really make it a meal, this caprese flatbread is great for lunch or an appetizer.


Caprese Flatbread
Serves one for lunch or a couple for apps
Calories: 365

Ingredients:
1 Flat-Out (Multigrain with Flax is only 100 calories!)
1 tomato (I used a combination of red and yellow for the color)
3 ounces fresh mozzerella, cubed
A handful of basil leaves
A few dashes pizza seasoning of your choice (a garlic and herb one would work)
3 tablespoons balsamic vinegar

Directions:
1. Heat a grill pan on high heat for several minutes.
2. Add the balsamic vinegar to a small saucepan and simmer on low heat until reduced by half; it will become thicker, sweeter and more syrupy.
3. While the pan is heating and the vinegar is simmering, chop your tomatoes, mozzarella and basil. For presentation, I cut my tomatoes into triangles and my basil into thin strips (a.k.a. chiffonade).
4. Throw the Flat-Out onto the grill pan for a few minutes on each side, or until it is crispy and has grill marks.

5. Add the cheese and pizza seasoning to the flatbread and allow it to melt for a minute.

6. Top with the tomatoes and basil and drizzle the balsamic syrup over the whole thing.

7. Using a tongs or spatula, gently transfer the flatbread from the grill pan onto a clean board. I was not so gentle and ended up with balsamic all over my tank top (thank heaven for OxyClean).

8. Use a pizza cutter to slice it up any way you want!

Finito! Molto bene.

See? That was about as easy as it gets. With a little bit of fancy presentation and a few simple techniques you turn the most basic salad possible into a beautiful, yummy meal. This is one I'll be making until the tomatoes are all gone!

Hummus & Veggie Pita Sammies

Today, I'm really writing about two recipes: Israeli Hummus and Hummus & Veggie Pita Sammies. To make the latter, we must first make the former. Unless you want to go out and buy hummus. But fresh is definitely better, and you'll see why.

To make the hummus, I am proud to host a sort of "guest blogger:" my dad. I don't know if he counts as a guest blogger because he's not actually writing, seeing as his typing skills are woefully inadequate, but he is the man behind the recipe.

And my mother is the woman behind the man.

 

Let's talk about hummus. Although there is zero Mediterranean or Arab heritage in my family, my father and I both share a penchant for the cuisine. We love it all: falafel, tabbouleh, kebab, you name it. I can honestly say, however, that I have not always been a lover of hummus. In fact, I didn't even start eating the stuff with any regularity until recently--that is, until my dad started making it. He found an Israeli recipe for it online and started making it pretty much every weekend. 

Warning: once you make this, you will never want to eat pre-packaged, store-bought hummus ever again. This stuff is way better fresh. Plus, it's a pretty simple recipe. As long as you have a food processor or a sturdy blender, you're ready to make the best hummus you've ever tasted.

Israeli Hummus

(or as my dad calls it, "The Holy Hummus")

Ingredients:

1/2 pound dry chickpeas/garbanzo beans

6-7 cloves of garlic (more if you like it really garlicky)

1/2 cup olive oil

1/2 cup tahini (sesame seed paste)

Juice of 1 1/2 lemons

1 teaspoon ground cumin

1/4 teaspoon kosher salt

Directions:

1. Wash and soak the half-pound of chickpeas in a pot overnight. It's better to use dry instead of canned, pre-cooked chickpeas because they retain more nutrients and have a better flavor.

2. The next day, drain and rinse the chickpeas, then refill the pot with enough water to cover the chickpeas by a couple of inches. 

3. Bring the chickpeas to a boil then reduce to a simmer for an hour, uncovered. If the water level gets too low, add more water.

4. In the meantime, take the tahini out of the fridge and let it come to room temperature. It's impossible to work with otherwise.

5. Once the hour has passed and the chickpeas are tender, they are ready to party! Before you drain the pot, reserve 1/2 cup of the cooking liquid.

6. Prepare the garlic cloves by peeling off most of the peel but not all, then chopping until fine. You also want to use fresh garlic for the same reason as the chickpeas: more nutrition and better flavor. 

7. Add the chopped garlic to the 1/2 cup olive oil. Don't know why, this is just the way the old man does it.

Don't question it.

8. In the food processor, combine the chickpeas, their cooking water, garlic and olive oil. Puree until smooth. 

Action shot!

9. Now add the tahini, lemon juice and spices. Puree again. Be sure to smell the garlic while you do so. It enhances the experience.

10. Taste it to make sure it's good. Don't worry, it will be.

11. Serve by spreading on a sandwich, as I will below, or as a dip for pita, crackers, carrots, cucumber, etc. For a really authentic experience, sprinkle sumac over the top. 

...and that's how you make fresh hummus. Trust me, the fresher the better when it comes to this stuff.

Now that we have our hummus, it's time to make healthy pita sammies to take to work. I originally got the idea for this sandwich from Deli Seven 20, one of our office's favorite lunch spots. It's a simple concept, though: a healthy veggie sandwich with hummus instead of mayo and pita instead of bread. I used a combination of my favorite raw veggies, but feel free to use whichever veggies you like! The name of the game is how many veggies you can crowd onto one pita sandwich. 

Hummus & Veggie Pita Sammies

Makes 1 sandwich

Calories: 222

Ingredients:

3 tablespoons Israeli Hummus

6 slices cucumber

1 slice of a large tomato

1/4 of a red pepper

1/4 c. spinach

1/4 c. shredded carrots

1 whole wheat pita 

So many veggies!

Directions:

1. Slice the cucumber, tomato and red pepper however you like. Since my tomato was so humongous, I used one slice of it cut into strips. 

2. Cut the pita bread in half and open up the pockets. What I soon learned is that there are only so many veggies one can stuff into a pita pocket before it ceases to become a pocket. I addressed this issue by slicing open the pockets to make more room, giving me 4 pita slices.

3. Spread the hummus onto all 4 pita slices, then top 2 slices with as many veggies as you see fit. Finish by topping with the remaining pita slices.

4. Serve by itself or with some fruit. 

There you have it! Protein, whole grains and veggies for a filling, nutritious lunch. Plus a ton of fresh hummus to eat a myriad of ways. If your house is anything like mine, you better eat that hummus before someone else does!