Archive | September, 2014

Roasted Smashed New Potatoes with Fresh Herbs

kutv2 smashed potatoes


There are many ways to prepare potatoes as a side dish but this method offers fluffy interiors and hot, crispy exteriors that I think make this dish extraordinary and addictive.  They can be prepped ahead of time and roasted off in 25 to 30 minutes before dinner.  They can also be repurposed as a stand in for regular breakfast potatoes and are fantastic in an egg scramble or breakfast burrito.

2# b-size red new potatoes
¼ C high quality extra virgin olive oil
2 cloves garlic, minced
2T fresh parsley, chopped
2t fresh rosemary or thyme chopped (or a combination of both)
Finishing salt and freshly ground black pepper

1.) Preheat oven to 375 degrees
2.) Wash potatoes well and place in a large pot of salted water and bring to boil over high heat.  Reduce heat to medium and slow boil until potatoes can be pierced with the tip of a knife but still hold their shape.  Take care not to overcook. They should be slightly undercooked and not soft or mushy.
3.) Drain potatoes and allow them to cool slightly.
4.) When potatoes are cool enough to handle, flatten them using the bottom of a flat-bottom coffee cup or drinking glass.  Place them flattened side down in a single layer on a rimmed baking sheet.  Drizzle with the olive oil.  Sprinkle with salt and pepper and half of the herbs.  Bake the potatoes for 15 minutes or until the undersides are brown and crispy.
5.) Remove the pan from the oven and carefully flip the potatoes over and sprinkle with remaining herbs and additional salt and pepper.  Return to oven and roast for an additional 15 minutes or until both sides are equally browned.
6.) Serve as a side dish to roast or grilled chicken, beef or fish.

Serves 6

Green Tomato Pasta with Bacon and Parmesan



Green Tomato Pasta Sauce with Bacon and Parmesan
1 t  extra virgin olive oil
4 oz thick cut bacon
1 ea anchovy fillet, minced (optional)
2 ea yellow onions, chopped
4 cloves  garlic, minced
¾ C  white wine
2 t  red pepper flakes
4C Chopped green tomatoes
1C low sodium chicken or vegetable stock
1 C  fresh basil leaves, chopped
¼ C  fresh parsley, minced
1# spaghetti pasta
¼ C  parmesan, grated
1.) Prepare pasta and sauce.
2.) Bring a large pot of salted water to boil.
3.) Heat 1t oil in a large skillet over medium high heat.
4.) Add bacon and cook until evenly browned.
5.) Remove bacon onto a plate lined with paper toweling.
6.) Pour off all but 1 T oil in pan.
7.) Add onion, anchovy (if using), garlic and red chili flakes, sauté briefly.
8.) Add white wine and reduce by ½.
9.) Add chopped green tomatoes and 1 C low sodium chicken stock.  Simmer until sauce thickens.
10.) Season with salt and pepper.  Set aside.

Meanwhile, cook the pasta until al dente, 8-10 minutes.  Drain pasta, reserving 1C pasta cooking water . Add cooked pasta to sauce tossing until pasta is well coated.  If needed add some of the reserved pasta water to achieve the proper consistency.

Quickly toss chopped basil, cooked bacon and parsley with pasta. Remove from heat and portion into serving bowls.  Top with grated parmesan and serve.

Serves 4-6

Bahn Mi Salad with Chicken

kutv bahn mi (7)WATCH THE VIDEO ON KUTV2
Chicken Ingredients:
3 ea  boneless, skinless chicken breast, divided into paillards
2 eggs
2 C  flour
3 C  Whole wheat panko breadcrumbs
¼ C  Vegetable oil
Salt and pepperPickled Vegetable Ingredients:
1  carrot, cut into thin strips
1 cucumber, peeled and cut into thin strips
½ C  bean sprouts
1 red bell pepper, cut into thin strips
¼ C  rice wine vinegar
2 t sugar
4 t minced cilantro
2 t sesame oil
1 t soy sauceSalad Ingredients:
1 bag spring mix
1 C radish sprouts
2 t black sesame seeds

Dressing Ingredients:
1/2 C non-fat Greek yogurt
1/3 C light mayonnaise
1 T sugar
1 T chili garlic paste

Prepare Chicken:  Season chicken with salt and pepper.  Combine eggs with 2 T water in a shallow dish.  Place flour and panko on separate plates.  Dredge each breast of chicken in flour, tapping off excess.  Dip into egg mixture, letting excess drip back into bowl.  Coat breast well with panko, pressing crumbs gently onto chicken.  Heat oil in a sauté pan over medium high heat.  Fry chicken until golden, turning once, halfway through.  Repeat procedure with remaining chicken.  Keep warm in a 200 degree oven.

Prepare pickled vegetables:  Combine all vegetable ingredients in a bowl and toss gently.  Set aside

Prepare Dressing:  Combine yogurt, light mayo, sugar and chili garlic sauce in a bowl.  Whisk until well combined.  Set aside

Assemble salad:  Toss spring mix with ¼ C dressing and thin with 3 T pickling liquid.  Taste for salt and pepper.  Arrange on plates and top with cooked chicken and pickled vegetables.  Top with radish sprouts and black sesame seeds and serve. Pass additional dressing separately.

Serves 6