Posts Tagged food blog

Roast Chicken Salad with Tarragon and Apricots

This recipe starts with Martha Stewart’s roast chicken. I suppose there are other ways you could go about cooking the chicken, but I adore Martha’s recipe. It is simple and classic and it results in perfectly cooked chicken, every single time. (A quick note about Martha’s chicken recipe. She says to cook the chicken to 180-190 °F. However, the FDA recommends that chicken be cooked to 165 °F. I side with the FDA on this one. If cooked to Martha’s recommendation, I think the chicken would be dry and overdone.)

Recently, I’ve been attempting to roast a chicken at least once a month. First off, roast chicken is so incredibly delicious. In a world full of boneless skinless chicken breasts and chicken nuggets made of pink slime, it is easy to forget that chicken is real food that comes from a real animal. I almost forgot that chicken can taste good. But let me tell you, a properly roasted chicken is one of my favorite things to eat.

In addition, a roast chicken results in multiple meals throughout the week, and a whole bunch of homemade chicken stock. (And homemade chicken stock is the best!) While there are a number of great ways to use up leftover roast chicken, I almost always end up making chicken salad. What can I say? I love a good chicken salad.

I’ve made a lot of chicken salads in my day, and this version is one of my favorites. The crunch of the celery, the sweetness of the apricots, and the vibrance of the fresh spring herbs are just perfect together. It is the perfect springtime meal.

Tarragon and Apricot Chicken Salad | Rosemarried

Tarragon and Apricot Chicken Salad

Ingredients

  • 3 cups cooked chicken (mix of light & dark meat), roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white wine vinegar
  • Salt & pepper, to taste
  • 1/8 teaspoon nutmeg
  • 1 tablespoon hazelnut oil (optional)
  • 2 tablespoons fresh tarragon, minced
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon fresh parsley, minced
  • 1/2 cup dried apricots, roughly chopped
  • 2-3 celery sticks, roughly chopped
  • 1 small shallot, diced
  • Optional ingredients: chopped hazelnuts or diced green onions.

Instructions

  1. In a small bowl, mix together the mayo, sour cream, hazelnut oil, vinegar, and herbs.
  2. Mix together chicken, celery, shallot, and chopped apricots in a medium sized bowl. Pour the sour cream mixture over the chicken and stir to combine. Taste, and adjust seasonings as needed.
  3. Cover the chicken salad and store in the fridge for at least an hour before serving. Serve with bread, crackers, or in lettuce cups.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://rosemarried.com/2014/03/27/tarragon-apricot-chicken-salad/

Moroccan Spiced Carrots with Feta and Mint

You know what? Life is good. Life is really good.

As much as I’d like to complain, I really can’t. My cup runneth over. My freelance career is going splendidly. My husband is the best. I have an incredible network of family and friends to lean on. I have the cutest pets on the planet. Oh, and I live in a city full of talented people (and delicious food).

In addition, I recently started a job as the Marketing Director for the Beaverton Farmer’s Market. The job is a part-time and super flexible, which is a perfect compliment to my freelance schedule. It is a huge and thriving market, brimming with artisans, farmers, bakers, and makers of every sort. I love it!

Even though I’ve only been with the market for a couple of months, I can already feel a difference in my cooking and eating habits. Each week, I come home with an incredible array of baked goods, fruits, veggies, snacks, sauces, and more. I can’t help but be inspired by the things I find at the market.

During my first week at the market, I stopped by the DeNoble Farms booth and purchased a couple of rainbow carrots. I’ve eaten a lot local and organic carrots in my day, but there was something particularly special about these carrots. They are vibrant, flavorful, crisp, and sweet. They are light years beyond any carrot you’ll find in a grocery store.

For the most part, I’ve been eating these carrots raw and unadorned, which is totally delicious. However, you really can’t go wrong with these carrots. A few nights ago a made a big roast chicken dinner, and decided to make a side of spicy roasted carrots. I made up this recipe on the spot, and I feel that it’s a winner. The sweetness of the carrots pairs so nicely with the spice and smokiness of the harissa, paprika, and cumin. The addition of salty feta and fragrant mint just add to the depth and flavor of the dish.

All of that to say, I love these carrots and I love this dish. Really, I love my life. I got no complaints and I’m gonna leave it at that.

Moroccan Spiced Carrots with Feat + Mint | Rosemarried

Moroccan Spiced Carrots with Feta and Mint

Ingredients

  • 2 small bunches organic carrots (15-20 small carrots)
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 1/4 cup olive oil
  • 1 tablespoon harissa
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • salt & pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wash and dry carrots. Remove carrot tops, if any, and reserve for another use. If you carrots are small and thin, you may leave them whole. If they are larger, slice lengthwise in half (or quarters).
  3. In a small bowl, whisk together olive oil, harissa, spices, lemon juice, and honey. Toss the carrots with the oil and spice mixture and half of the chopped mint, then arrange in an even layer on a lined baking sheet.
  4. Roast for 20+ minutes, or until fork tender. (Roasting time will vary, depending on the size of the carrots). When tender, remove from oven and arrange in a serving dish. Sprinkle feta cheese and remaining mint atop the roasted carrots. Serve warm.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://rosemarried.com/2014/03/19/moroccan-spiced-carrots-feta-mint/

Meyer Lemon Yogurt Cake

Tomorrow morning, I will wake up long before the sun comes up and I will drag my sleepy self to the airport. Clad in borrowed snow boots and a down coat, I’ll board a plane to Minneapolis.

It was -26 in Minneapolis earlier this week. I can’t even imagine what that kind of cold feels like, honestly. I certainly don’t have the clothing for such temperatures. I’ve cobbled together a borrowed wardrobe of snow clothing and I’m hoping for the best. I may just hole up in the Mall of America for the week. (I can subsist on Cinnabon and roller coasters!)

Meyer Lemon Yogurt Cake | Rosemarried.com

It should go without saying that Minnesota in March is not my dream vacation. But, my middle sister now lives in Minneapolis and she’s turning the big 3-0 this week. She insisted that she had to have both of her sisters with her on her 30th, and so we agreed to make the trek to the frigid Midwest.

Since there doesn’t seem to be a whole lot of sunshine in my immediate future, I decided to make my own sunshine in the kitchen. One of the best things about winter is the abundance of citrus. Even on the darkest and gloomiest of days, the mere scent of citrus brightens my spirits.

This cake is the perfect remedy for wintertime blues. It’s decidedly simple, and the Meyer lemons truly shine through the batter. If you need a little sunshine in your life, I suggest you give this cake a try.

Meyer Lemon Yogurt Cake | Rosemarried.com

Meyer Lemon Yogurt Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 cup plus 1 tablespoon white sugar
  • 3 large cage-free eggs
  • 1 tablespoon grated Meyer lemon zest (approximately 2 Meyer lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup powdered sugar
  • 1/3 cup plus 1 tablespoon freshly squeezed Meyer lemon juice
  • 1/2 vanilla bean, split and seeds scraped

Instructions

  1. Preheat the oven to 350°F. Grease and flour a loaf pan.
  2. In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next, fold the vegetable oil into the batter until it is combined.
  3. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick placed in the center comes out clean.
  4. Meanwhile, in a small pan, combine 1 tablespoon of sugar, the remaining lemon juice, and the vanilla bean seeds. Heat over med-low, until sugar dissolves and mixture is clear. Remove from heat.
  5. When the cake is done, remove from the oven and allow to cool in the pan for a few minutes. Remove from pan and place on a baking rack. Pour the glaze over the cake and allow it to soak in. Allow to cool before serving.

Notes

Adapted from Smitten Kitchen

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://rosemarried.com/2014/03/04/meyer-lemon-yogurt-cake/

Pronto Pizza: Bringing Quality to the Suburbs

If you were to ask me about my favorite restaurants in Portland, I could rattle them off quickly and easily. Luce, Bollywood Theater, St. Jack. Du’s, Pok Pok, Boxer Sushi, Bunk, Apizza Scholls, Tanuki, etc. I could go on. We have so much good food in this town. I feel thankful and spoiled.

But, what happens when you drive 15 minutes outside of Portland? Or when you find yourself shopping at the mall or visiting relatives in the ‘burbs? Are you doomed to dine at chain restaurants and sketchy strip mall sandwich shops? (Disclaimer: I do not like chain restaurants. I find the food to be bland, processed, unhealthy, and uninspired. However, this is just my personal opinion and I don’t expect everyone to necessarily feel the same way.)

If you’re anything like me, you’ve probably found yourself in the suburbs a few times, asking these same questions. Honestly, it’s a little bit shocking. Portland is brimming with amazing restaurants, but Portland’s outlying neighborhoods have (mostly) abysmal food options. It’s Red Robins and Olive Gardens as far as the eye can see.

Which is why I was so delighted to discover Pronto Pizza – a delicious restaurant with an emphasis on local and organic ingredients – right smack in the middle of a strip mall off 82nd Avenue in Clackamas, Oregon.

Pronto Pizza Menu

My husband and I were invited to dine at Pronto Pizza a few weeks back, and we thoroughly enjoyed our experience. The space is huge, but is decorated in such a way that the place feels intimate and cozy. (Fun fact: the owners bought all the Beaker & Flask furniture when it went out of business.)

The service was great – our waitress was clearly passionate about the food and she gave us great recommendations. We sampled a number of different dishes throughout the evening, including appetizers, salads, pizzas, and even a few items from the recently revamped children’s menu.

Cauliflower Sticks from Pronto Pizza

Baked Cauliflower Sticks

While most of the dishes we tried were tasty, the pizza was the clear standout of the evening. Made with imported Italian pizza flour, the pizza crust is damn near perfect. It’s chewy and charred in all the right places. The toppings are thoughtful and restrained, the sauce is light and flavorful. (It should be said that my husband used to work for Apizza Scholls and is a true pizza geek. Even he was impressed with Pronto’s Pizza.)

Brussels Sprout Salad with Bacon from Pronto Pizza

Brussels Sprout Salad with Bacon

Other standouts of the evening included the polenta fries, the Brussels sprout salad, and the cauliflower ‘breadsticks’ from the kid’s menu. I wasn’t really a fan of the pasta (too heavy) or the beet salad (over-dressed), but the rest of the food was stellar. I applaud Pronto’s dedication to quality and their use of fresh, local ingredients. And, while I don’t have children of my own, I really appreciate that Pronto’s kids menu is full of creative, fresh, and healthy options such as homemade apple cranberry sauce and breaded and baked cauliflower sticks. (I kid you not, the cauliflower sticks were better than traditional breadsticks.)

The moral of the story? If you find yourself in the ‘burbs of East Portland and you’re wondering where to eat, there is a place that offers much more than your typical strip mall offerings. Pronto Pizza is a breath of fresh air in an otherwise desolate fast food wasteland.

Full disclosure: While our meal at Pronto Pizza was comped, all opinions expressed are my own.

Friday Favorites: Super Bowl Snacks Edition

In general, I’m not one to write holiday-themed blogs or recipes. Most holiday food comes across as cheesy and inauthentic: heart-shaped cookies and lots of red food coloring for Valentine’s day; eyeballs and severed fingers and candy corn for Halloween; red, white, and blue for the 4th of July. I’m sorry, it’s just not my thing.

And then there’s the Super Bowl. I’m a little astonished by my enthusiasm for the day, considering that I don’t particularly like football. But you know what I do like? The Puppy Bowl. And clever commercials. And lazy Sunday afternoons. And most importantly, I love SNACKS. Especially snacks that are bad for you, such as: pizza, nachos, wings, chips, dips, etc. I love it all. Granted, I don’t often indulge my junk food cravings. I usually eat whole and healthy foods, such as fruits and vegetables, whole grains, beans, rice, and organic and free range meat. But this is my one day a year that I throw out all of my food rules. I allow myself to eat junk food. I’m not gonna lie, I look forward to this day every year. I especially look forward to devouring handfuls of Salsa Verde Doritos (they are my most favorite of all the guilty pleasures).

In light of my love for Super Bowl snacks, I thought I’d share a couple of my favorite snack and appetizer recipes. (I’ve even included a few healthy – and vegan! – options, for those who would like to enjoy lighter fare during the big game.)

Enjoy! And go Blazers! (Get it? Because I don’t like football…)

Sriracha and White Bean Dip | Rosemarried

Sriracha and White Bean Dip from Rosemarried

FRIDAY FAVORITES: SUPERBOWL SNACKS (ON SNACKS ON SNACKS):

Sriracha and White Bean Dip – My own recipe (and one of my all-time favorite dips). Spicy, easy, delicious.

Lemon Basil Hummus – My own recipe. Vegan, vibrant, and full of flavor. Would go great with pita chips and/or veggies.

Avocado Tomatillo Salsa – Chef Kelly Myers from Xico’s recipe for a fresh, bright, and tangy salsa. No cooking required, just throw everything in a blender and you’ve got salsa!

Garlicky Party Bread – from The Smitten Kitchen. Looks so good (and yet, so bad for you).

Ike’s Fish Sauce Wings – Portland Monthly Magazine was kind enough to share the recipe for Pok Pok’s famous (and insanely delicious) chicken wings.

Creamy Brussels Sprout and Shallot Dip – by The Minimalist Baker. I’ve made this recipe several times, and it always delivers. I prefer this dip to spinach artichoke dip.

Vegan ‘Tuna’ Stuffed Piquillo Peppers – from Mary Eats. My friend Mary is an inspiration. She is very dedicated to a healthy and mostly plant-based diet — and she managed to create an amazing (and healthy) Super Bowl recipe. Mad props to her. (Granted, Vegan Tuna does sound a little scary at first, but as I read the recipe and saw the ingredients I changed my mind. This sounds awesome.)

Guacamole – by 101 Cookbooks. I’m obsessed with Heidi’s avocado dip with mustard seeds, serrano chilies, and curry powder — but I do not believe that recipe is online. (It can be found in her Super Natural Every Day cookbook and I highly recommend it). I’ve not tried this guacamole recipe yet, but if it’s anything like her avocado and mustard dip, it’ll be nothing short of amazing.

Stilton & Shallot Paté – recipe from Ramson’s & Bramble. I think this is just a fancy way of saying “Blue Cheese Dip”. Whatever it is, I want to eat it.

Soba Noodle Salad with Miso Chard Pesto and Honey Roasted Carrots

I spent a lot of time in the kitchen last week, prepping and preserving in anticipation for the PDX Food Swap. Truth be told, I haven’t been spending a ton of time in the kitchen as of late. Life has been busy and chaotic and I just haven’t had a lot of time or energy for creative kitchen projects. But, the PDX Food swap was looming in the distance and I just couldn’t stomach the idea of going to the swap empty-handed.

So, I carved out some time in my week and forced myself to get into the kitchen. Over the course of a couple days, I cooked and created and canned and preserved. I made a giant mess of my kitchen, but it was totally worth it.

I felt accomplished and inspired…and strangely relaxed. Cooking has that effect on me, I suppose.

roasted rainbow carrots

Of all the things I cooked this past week, I think this soba salad is my favorite. The chard and miso pesto is earthy and savory, dark and uniquely delicious. (Truthfully, it isn’t really a pesto at all. I just wasn’t sure what else to call it.) The savory pesto paired beautifully with the natural sweetness of the roasted carrots, and let me tell you, it made for a damn good soba noodle salad.

(Also: I begrudgingly brought a couple of jars of the chard and miso ‘pesto’ to the PDX Food Swap, but I selfishly wanted to keep it all to myself. It’s too good.)

Soba Salad with Swiss Chard and Miso Pesto

Soba Salad with Miso Chard Pesto and Honey Roasted Carrots

Serving Size: 3 as an entree, 6 as a side

Ingredients

  • 1 bunch swiss chard
  • 3 garlic cloves, peeled
  • 1/4 cup red miso paste
  • 2 tablespoons unseasoned rice vinegar
  • freshly ground black pepper
  • 1 package soba noodles
  • 1 bunch rainbow carrots (or 5-6 regular carrots)
  • 1.5 tablespoons sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon red chili flakes
  • Green onions, ends trimmed and sliced thinly (for garnish)

Instructions

  1. Roast the carrots (can be done ahead of time): Preheat the oven to 400 degrees. Wash and trim carrots (do not peel). If your carrots are very thin/small, you may leave them whole. If the carrots are thick, slice in half (or quarters) lengthwise. Pat the carrots dry and place in a bowl. Toss with sesame oil, honey, red chili flakes, and a pinch of salt and pepper. Lay the carrots in a single layer on a lined baking sheet and roast in the oven for 15-20 minutes, or until browned and fork tender. When cooked to your liking, remove from the oven and set aside until use.
  2. Place a large pot of salted water on the stove over high heat. Bring to a boil. Meanwhile, wash the chard and trim off the stems. Set stems aside. Roughly chop the chard leaves. When the water is boiling, add the chard leaves into the water and stir to combine. Blanch chard in the water for 2-3 minutes. Using tongs or a slotted spoon, remove chard and transfer to a bowl. Reserve the pot water.
  3. Using a food processor (or blender), blend the blanched chard, garlic, miso paste, and rice vinegar. Scrape down the sides of the bowl occasionally, and blend until a smooth paste forms. Season with freshly ground black pepper. Taste, and adjust seasonings if needed.
  4. Bring the pot of reserved blanching water to a boil. Cook the soba noodles in the water, according to package directions. Drain the noodles and rinse with cold water. Set aside.
  5. In a large bowl, toss the soba noodles with the chard pesto. Add a few teaspoons of the pesto at a time, until the noodles are evenly coated. (Extra pesto can be stored in a sealed container in the fridge) Taste, and season with salt, pepper, or red chili flakes as needed. Serve at room temperature and garnish with roasted carrots and sliced green onions.
  6. Note: I adapted this recipe from Chow, and they chose to sauté the chard stems in oil before tossing them in the soba salad. I chose to go another route with the stems, and quick-pickled them in a mixture of rice vinegar, salt, and sugar. I was pretty pleased with my pickled chard stems, and thought they made a crunchy, bright, and briny addition to the salad.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://rosemarried.com/2014/01/28/soba-noodle-salad-miso-chard-pesto-honey-roasted-carrots/

Friday Favorites: January 2014

It’s been a long time since I’ve posted a Friday Favorites list.

Frankly, I’ve missed it.

There’s something strangely therapeutic about compiling a list of inspiring and lovely things. It reminds me how much I have to learn, and how much there is to explore and enjoy. Even in the midst of winter, there’s so much to see and do.

Here, in no particular order, is a list of a few of my favorite things. Happy Friday!

1. Turmeric Tea. I first saw this tea on 101 Cookbooks, and thought the tea looked incredible. My friend Kirsten recently posted her own Turmeric tea recipe on her blog, and I finally decided to give it a try. Let me tell you, it’s amazing. It’s unlike any tea I’ve ever had. It’s full of all sorts of wonderful things (for the mind and the belly!) and it also happens to taste great.

2. The introduction of Sriracha Kettle Chips and Juanita’s Chilepeno Tortilla Chips. Game changers in the form of chips.

3. My new freelance website! I quit my job in August, to pursue the freelance life. So far, I’m absolutely loving it. I recently launched a new website, which explains a bit more about what I do. I’m really proud of the site, and if you’re so inclined, take a look!

4. Happy Yolks. I can’t say enough good things about this blog. Not only are the photos and recipes stunning, but Kelsey is a really wonderful and thoughtful person. I’m constantly inspired by her writing, her outlook, and her food. My goal is to cook more of her recipes this year.

5. Rabbit Cafes. YOU GUYS THERE ARE REAL CAFES IN JAPAN THAT LET YOU HANG OUT AND DRINK COFFEE AND SNUGGLE REAL LIVE BUNNIES. That’s it. I’m moving to Japan.

6. MACARONI SALAD. I’ve had the strangest craving for macaroni salad lately. You know, the store-bought stuff that is strangely sweet and drowning in mayo and comes in a giant plastic tub. I love it. But, I generally don’t allow myself to buy the giant tubs of macaroni salad, because I know it’s unhealthy/processed/fattening/gross food. So, I’ve been searching for a homemade version that might suffice and I think this recipe looks mighty tasty. It might not be anything like the macaroni salad from church potlucks in my youth, but I think it’s time I let that macaroni salad go.

7. Kimchi. I can’t get enough of it. I love making it. I love eating it. I’ve been putting kimchi on tacos, burritos, stir fry, breakfast bowls, rice, soba noodles, salads, and more. I’ve been known to eat it straight out of the jar. (My favorite brand of kimchi is Choi’s, which is made in Portland. Usually, though, I just make my own or pick up a jar at the PDX Food Swap.)

8. Kefir. This week, I made my very first batch of kefir. I just poured some milk into a jar with kefir grains and let it sit on the counter for 36 hours. I then strained out the grains and was left with a wonderful and fermented milk drink, which is full of healthy bacteria (which makes for a happy gut).

9. The new Volcano Choir record. I can’t stop listening to it.

10. This recipe for Shaved Brussels Sprout and Carrot Salad with Cara Cara, Avocado, and Orange Tahini Dressing. (Recipe by the lovely folks at Brooklyn Supper.) I could eat this salad all winter long. It’s dreamy.

11. Bollywood Theater. This is the best Indian food in Portland. Period. (Granted, we don’t have a lot of good Indian food in Portland but that is beside the point.) The beets braised in coconut milk are to die for. Currently, they have one location in Portland on Alberta Street but they are opening up a second location on Division. I can’t wait.

12. Punk Domestics. This site is a fantastic resource for anyone interested in canning, preserving, curing, fermenting, and more. There’s just so much good stuff on this site. (After a quick browse today, I now want to make hard cider mustard, blue cheese paté, homemade yogurt, duck ham, and gravlax.)