Saturday, July 6, 2013

Mom's Chicken and Mushrooms Over Greens

My mom and I recently discovered a shared affinity for combining fresh, crunchy salad greens with warm, cooked foods. There is something about the texture combination and contrast that is very satisfying. This is a quick dish that she came up during our last visit. It was a huge hit.

Begin by mixing together the following marinade:
1 tbsp olive oil, juice of 1/2 lemon, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 minced clove garlic, 2 tbsp rice wine vinegar, dash of brown sugar plus a little sriracha or tobasco sauce to taste.

Use about half the marinade to cover 2 large chicken breasts. Bake at 350 until cooked through (give or take 25 minutes).
While the chicken is baking, quickly stir fry 1 chopped onion in 1 tbsp olive oil, then in a medium bowl, mix with 1-2 cups chopped mushrooms and the rest of your marinade.
In a medium sauce pan, add sliced chicken and the marinated veggies. Allow to cook for 5-10 minutes over med-high flame. (There should already be sufficient enough juices to prevent any sticking and/or burning).
Create a generous bed of fresh leafy greens and herbs, then add the cooked chicken and mushrooms. Top with ample grated Parmesan cheese and honey-mustard vinaigrette (or dressing of your choice).

Monday, July 1, 2013

Cauliflower and Green Olive White Pizza

This recipe was adapted from an old favorite cookbook of my uncle John's, Biba's Italian Kitchen. I took Biba's superb Cauliflower and Green Olive Salad recipe, spread it over a gluten free pizza crust then topped it with shredded cheese.. The result: a quick & healthy gourmet-style pizza!

Cauliflower and Green Olive Salad:
1 small head cauliflower (chopped, leaves + stems removed)
1/2 cup chopped parsley
1 large clove garlic, minced
10-15 pitted green olives, chopped
2 tbsp olive oil
2 tbsp red wine vinegar
Salt and pepper to taste

Begin by boiling cauliflower for about 20 minutes in salted water. While cauliflower is boiling, chop up the parsley, green olives and garlic. Drain cooked cauliflower, then toss with the other ingredients.

Now add the olive oil and red wine vinegar and toss again. Add salt and pepper to adjust the taste.

Preheat oven at 375. Place a pre-made gluten free pizza crust on an air-bake pan. Brush the crust with olive oil and cover with ample grated Parmesan cheese. Now add your prepared salad and top with shredded cheese of your preference.

 Bake for about 10-12 minutes.