Summer in DC and Fresh Summer Pasta with Lemon, Chicken and Peas

June 8, 2014 by Mackenzie

What a wild last 2 1/2 months I have had… I think my last recipe post was back during spring break, which is pathetic considering that was back in mid-March. Although I had every intention to continue blogging through the end of the school year, as it seems to happen, school, work, golf and whatever small social life I had got in the way of cooking and writing. As soon as my finals were over, I took off to Madagascar for almost a month! You can read all about my trip here.

I came back from Madagascar, packed up my apartment in St. Louis and moved to DC! I’m interning for Senator Maria Cantwell this summer and am so thrilled to have the opportunity to experience the ins and outs of politics, the bustle of DC in the summer, and have some time to myself to read, write and cook!. I’m living in a house near the Capitol with several other young adults and am looking forward to everything this summer will bring.

Although I have a big kitchen, it’s not exactly fully-stocked with my usual cooking gadgets. Yes, I know I’m spoiled in St. Louis to have an ice cream maker, a crock-pot, a waffle maker, a food processor, and the likes… But this kitchen doesn’t even have a cheese grater! (Found that out while I was in the middle of making this recipe ha!) I also don’t want to buy too many ingredients – spices, oils and such – because I’m only here for ten weeks and will have to fly everything back home. So my recipes are going to be simple this summer. Easy, simple, healthy recipes are what you’ll see in the coming weeks!

And to start – I’m sharing this simple, fresh summer pasta. I made it last week after work – and find it perfect for the hot summer days out here. The lemon juice serves as the main punch of flavor and also as any semblence of a sauce (lemon juice, water and some butter serve as the sauce – so it’s light, fresh, flavorful and incredibly easy to make!) I’ve enjoyed it both hot and cold – hope you enjoy!

Fresh Summer Pasta with Lemon, Chicken and Peas
Recipe adapted from PureWow
Serves 6

1 lb spaghetti noodles
2-3 cups fresh or frozen peas
1 bag fully-cooked chicken strips
3 tablespoons unsalted butter
1/2 cup grated parmesan cheese + more to serve
Juice of one lemon
Salt
2-3 tablespoons freshly chopped mint
Zest of one lemon

1. Bring a large pot of water to a boil. Cook pasta to al dente, according to package directions. About a minute or two before the pasta is done, add the peas. While pasta is cooking, heat a tablespoon of olive oil in a small skillet over medium heat. Add the chicken and a few pinches of italian seasoning spice and saute for 4-5 minutes.

2. When the pasta is done, ladle out one cup of the liquid and set aside. Drain the remaining liqud through a colander and return the pasta to the pot. Add the heated chicken, butter, grated cheese, and salt to taste. Toss to combine and then add the reserved liquid and the lemon juice. Toss to coat. Add the mint and lemon zest, toss it to combine one last time and serve immediately.

Leftovers can be eaten hot or cold – it’s delicious both ways!

Sautéed Sweet Potatoes with Lemon-Parsley Gremolata

March 29, 2014 by Mackenzie

Sometimes, it’s the accidents that turn out the best.

I was making Sweet Potato Gremolata from the Cook Fresh magazine but I wasn’t paying super close attention and I was cooking these brussels sprouts at the same time. It got to the point where I had totally lost track of how long I had been sauteing the sweet potatoes, I had no idea what quantities I was adding and I was just doing my own thing at that point. I was annoyed because I had been looking forward to makign this recipe but alas, it was not meant to be.

Well – lo and behold. Whatever I ended up with turned out fantastic! The sweet potato skins caramelized making them crunchy and sweet, the pine nuts became fragrant and intense because they had been in there for so long and the sweet potatoes themselves were punctuated with flavor! They were sweet without adding any brown sugar or honey and a bit tangy with the lemon zest! Wow – slight crunch on the outside but soft and savory on the inside.

When I sat down to eat it I quickly wrote out what I remembered doing differently and then made it again last week with those changes – again, fantastic! This is something super easy, yet super flavorful that I’ll be making all the time!

Sautéed Sweet Potatoes with Lemon-Parsley Gremolata
Recipe adapted from Cook Fresh Winter 2014 Magazine
Serves 4

Ingredients:
3 tablespoons olive oil
3 tablespoons unsalted butter
1 1/2 lbs sweet potatoes, washed and cut into 1/2-inch dice (about five cups)
Salt and fresh ground pepper
2 tablespoons pine nuts
3 tablespoons coarsely chopped parsley
1 garlic clove, chopped
Zest of one lemon

Directions:

1. Heat oil and butter in a 12-inch skillet over medium heat. When butter has melted, add the potatoes in an even layer, stirring so all sides are coated in oil mixture. Season generously with salt and pepper. Cook for 10 minutes over medium heat, shaking pan occasionally, until the potatoes just start to brown underneath. Toss the potatoes gently, reduce heat to low and continue cooking for 15-20 minutes until the potatoes are soft, easily pierced with a fork and slightly crispy (this is the key part of my “genius accident”!)

2. With five minutes or so left for the potatoes to cook, add the pine nuts to the skillet and toss gently.

3. Mince the parsley and garlic and zest the lemon. Add to the fully cooked sweet potatoes, toss for a moment or two and transfer to a serving bowl. Serve immediately.

(I let them cook too long on some sides so those caramelized while the insides just cooked. Feel free to make that genius mixtake!)

Lemon Rosemary Bread with Lemon Glaze

February 3, 2014 by Mackenzie

I’ve been “mass-baking” a lot lately for different events and this was one of my favorites. I baked half of it in a loaf pan and the rest in a 9×13 because apparently we only have one loaf pan (oops – should have checked that beforehand). Regardless, both turned out great and were a hit with everyone I shared them with. I loved the strong lemon flavor, especially in the dead of winter when everything seems to be a bit more bland than other times of the year. And the rosemary makes it oh so unique and a little bit fancy 😀

Also, I made my Salted Rice Krispy Bars yesterday for another event and they disappeared SO FAST! Another easy crowd-pleaser!

Lemon Rosemary Bread with Lemon Glaze
Recipe from bakedbree
Makes 1 loaf

Ingredients:
3/4 cup butter
1 cup sugar
2 tablespoons lemon juice
Zest of one lemon
2 teaspoons vanilla
1/2 cup vanilla yogurt
3 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh rosemary, chopped

Glaze:
1 cup powdered sugar
4 tablespoons lemon juice

Directions:
1. Preheat oven to 350 degrees. Butter a loaf pan.

2. In a medium bowl, cream the butter and sugar until light and fluffy. Add the lemon juice, lemon zest and vanilla and mix. Add the yogurt and then the eggs, one at a time – mixing between each addition. Add the dry ingredients, the flour, baking powder, salt and rosemary, and mix until combined.

3. Pour batter into prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 10 minutes than remove it from the pan and allow to cool completely on a rack.

4. When loaf is completely cool, make the glaze by mixing the powdered sugar and lemon juice in a small bowl. Place foil under the rack with the loaf to catch the drippings and then drizzle the glaze over the top. Let stand until glaze is set.

Lemon Crinkle Cookies

September 27, 2013 by Mackenzie

I made these cookies a couple of weeks ago and LOVED them! I’ve been on a lemon kick lately, and when I was asked to bring cookies for a meeting – I knew I wanted to try something with lemons. These are super easy to throw together and melt-in-you-mouth delicious!
They definitely don’t qualify as part of my effort for “clean eating” but they are a really good treat when you do want to break away 😉

Lemon Crinkle Cookies
Recipe from LDSLiving
Makes 2 dozen cookies

Ingredients:
1/2 cups butter, softened
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all purpose flour
1/2 cup powdered sugar

Directions:
1. Preheat oven to 350 degrees. Lightly spray a cookie sheet or use a silicone mat.

2. In a large bowl, cream the butter and sugar together until light and fluffy. Add in the vanilla, egg, lemon zest, and lemon juice and mix well. Add the salt, baking powder, baking soda and flour and mix together until just combined.

3. Put the powdered sugar in a small bowl. Using a spoon or ice cream scoop, gather a spoonful of dough (just a bit smaller than a golf ball size), roll it into a ball and then roll it in the powdered sugar. Place on baking sheet and continue until all the dough is used. Press the cookies down just a bit so that they will flatten nicely and bake for 9-11 minutes or until the bottoms just begin to brown and the cookies look matte (not shiny on top). Let cool for 3 minutes before transferring to a wire rack.

Lemon Dill Chicken

July 11, 2013 by Mackenzie

For the month of July, I’m doing a “real food” challenge! I’ve cut out all processed food, grains and dairy. I’m twelve days in and I feel fantastic! I’ve got much more energy (even with no coffee!), I feel strong and lean and I’ve learned so much about real food and how much better it is for your body.

This is the reason I haven’t posted a new recipe in awhile… I’ve been eating pretty simple meals and lots of fruits and vegetables – nothing too exciting to post here. However, on the Fourth of July, we made a fantastic meal and all of it was “real food”! We made this Lemon Dill Chicken and a potato salad (which I’ll post tomorrow!) – both definitely blog-worthy, so here you go!

This chicken tastes so fresh and summery with the lemon grilled onion and asparagus topping. Plus, it’s easy and quick – so a perfect summer meal on a hot night!

Lemon Dill Chicken
Serves 5
Recipe from Cooking Light Magazine

Ingredients:

2 lemons
2 tablespoons chopped fresh dill
8 4-oz boneless, skinless chicken breasts, sliced horizontally to make cutlets (pasteurized is best)
4 red onion slices, each 1/4 inch thick
1/2 lb asparagus, trimmed
4 tablespoons olive oil, plus 4 teaspoons olive oil, divided
1/2 teaspoon fresh ground black pepper
1 teaspoon sea salt

Directions:

1. Marinate chicken: Zest and juice two lemons. In a small bowl, whisk together lemon zest and juice, dill, 2 tablespoons olive oil and pepper. Place chicken in a medium baking ban and add 2 tablespoons of the lemon mixture. Coat chicken pieces evenly then allow to refrigerate for 30 minutes. Add salt to remaining lemon mixture and set aside.

2. Heat an outdoor grill or grill pan to medium high and lightly brush grate with olive oil. Place chicken, onions and asparagus on grill and brush all with olive oil. Grill onions and asparagus for 5-10 minutes, removing them from the grill when they are cooked through. Grill the chicken for about 5 minutes on both sides, or until no longer pink in the center.

3. Coarsely chop the grilled onions and asparagus and add them to the bowl of remaining lemon mixture and toss to coat. Place chicken on a serving platter and spoon the lemon vegetable mixture over the chicken to serve.

Lemon Risotto

June 11, 2013 by Mackenzie

This is the best risotto I have ever had.

The lemon flavor is really strong and when paired with a milder savory dish, such as these sweet peppers with caper-pinenut stuffing, you’ve got yourself one fantastic dish!

The risotto would be great with a number of other dishes – chicken breasts, a green salad, roasted vegetables… Whatever I make it with, I will definitely be making it again!

Lemon Risotto
Recipe adapted from the Cafe Paradiso Cookbook
Serves 4

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 1/2 cups arborio or other risotto rice
1/2 cup white wine
2-3 cups vegetable stock
2 tablespoons pinenuts, lightly toasted
1/2 cup freshly grated parmesan
Fresh basil, oregano or parsley
Salt and pepper

Directions:

1. Heat olive oil and butter in a large pan. Add onion and garlic and cook until onion is soft, about five minutes. Stir in the rice and cook for another five minutes, stirring often.

2. After five minutes, turn up the heat and add the wine, stirring until it has evaporated. Reduce the heat and add a half cup or so of vegetable stock. Stir frequently. When the liquid has almost completely evaporated, pour in another half cup or so, repeating the process.

3. Continue adding liquid, a half cup or so at a time until the individual grains of rice have been cooked through (start tasting after about ten minutes – but the process should take about twenty). You may need more or less stock, or time – be ready to adapt to however the rice is cooking.

4. When the rice is cooked and the last of the liquid you have added has been absorbed, remove the pan from the heat and add in another tablespoon or so of olive oil and butter, the pine nuts, the parmesan, the herbs, and the salt and pepper. Serve warm and enjoy!

Mackenzie

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