Week Four: Lemony Chicken Saltimbocca, Pork Ramen, and Steaks

This week was very financially sound because all the meat used in these recipes came from my freezer. Oh yeah. Happened to have some chicken breast cutlets, a pork tenderloin that came in a pack of two (the first of which I used for my Spiced Pork Tenderloin with Sautéed Apples from Week Three), and we had a couple large steaks leftover from awhile ago. Freezing meat, soup, etc. is such a great way to save and plan ahead for future meals; you just have to remember to transfer them from freezer to refrigerator in a timely fashion so they are thawed when you are ready to cook. I set reminders on my phone for such occasions. Because I'm forgetful sometimes.

Lemony Chicken Saltimbocca

with Sautéed Broccoli

First of all. What on earth is saltimbocca? Apparently, saltimbocca is a dish (popular in southern Switzerland, Italy, Spain, and Greece) made of veal topped with prosciutto and sage. But in this case, I made chicken saltimbocca; chicken wrapped in prosciutto and sage. And this is funny...saltimbocca (or saltinbocca) is Italian for "jumps in the mouth." And after eating this dish, I can confirm that it really does jump into your mouth. So good.

Find the recipe here: Lemony Chicken Saltimbocca. And this is, yet again, another dish from the November 2012 issue of Cooking Light. I'm telling you, they have some good stuff; fast, but really tasty weeknight meals.

Serve your chicken saltimbocca with sautéed broccoli, broccoli rabe, or green beans.

This was my first time cooking with prosciutto, and it is mighty delicious. Kind of salty, so maybe eat in moderation, but it adds such amazing flavor to your usual, plain chicken. Not to mention the hint of sage and fresh lemon. Mmmm.

Pork Ramen

As I write this, I realize that I forgot to add soy sauce to my ramen! Ahhh! I knew I had forgotten something. Never the less, this ramen was very delicious. Just don't forget to stir in the soy sauce towards the end of cooking. Lesson learned.

This was a Pinterest find. (Of course.) I'm addicted. And I don't even have an account. It's worse than having an account. I'm like a non-member, underground scavenger of Pinterest recipes and goodness.

Find the recipe here: Pork Ramen Soup. The neat thing about this dish, is you could re-work it a lot of different ways with various meats, vegetables, etc. I used my leftover pork tenderloin and the array of fresh veggies recommended for use in this recipe. I just love ramen noodles; always have. Using just the noodles and tossing out the seasoning packets gives you the opportunity to adjust the seasoning yourself. I added some crushed red pepper flakes also. This is one of those dishes that is even better the next day.

Steaks

and Roasted Brussels Sprouts with Pear and Shallots

Well, I wanted to use these steaks I had on hand, so Zack and I decided to just keep it simple and do steak with some vegetables. I wanted to do something a little lighter and healthier than potatoes, so I turned to Power Foods. If you've been reading here for awhile, you may remember some of my earlier recipes came from this amazing cookbook.

Find the recipe for the roasted brussels sprouts here: Roasted Brussels Sprouts with Pear and Shallots. I love brussels sprouts, and let's be honest, they just look like the epitome of health. I mean, really. They are a cluster of green leaves. It's like eating a bunch of baby cabbages. They're kind of weird, I guess. It did take me awhile to acquire the taste for them. But I love them now. And of course, pear and shallots are delightful. So this was a winner.

Cooking the steaks was very interesting in our apartment kitchen. Zack kind of headed up the cooking, while I ran frantically around the apartment, opening doors and windows, and fanning the smoke detector with a kitchen towel. We pan seared them on high heat first, then transferred to a hot oven for the rest of cooking. It was a sight to see, to say the least. Hope we didn't disturb the neighbors.

I haven't had steak in awhile, and well, it was tasty. And this brussels sprouts dish would be a perfect Thanksgiving side. Loved it.

Well, we're heading off to Portland tomorrow after work, so I'm posting this week's post a little early. Enjoy and cheers (this one's for you, Zack). :)

Whole-Wheat Pasta Salad

It's been awhile since I've made a salad meant for a packed lunch. And this version (from Power Foods (a.k.a. one of my most favorite cookbooks, for those of you just tuning in)) is a really great pasta salad. This healthy version trades the usual mayonnaise-based dressing for a light vinaigrette composed of extra-virgin olive oil, lemon juice, and balsamic vinegar.

Cook whole-wheat pasta until tender, adding small florets of broccoli about 1 minute before the end of cooking. Drain.

Meanwhile, whisk together extra-virgin olive oil (or flaxseed oil if you can find it), balsamic vinegar, fresh lemon juice, whole grain Dijon mustard, honey, minced garlic, and a bit of salt and fresh ground black pepper. Add pasta and broccoli, stirring to coat with dressing.

Mix in halved grape tomatoes, shredded red cabbage (or radicchio), and torn fresh basil. Oh, and I pulled meat off a rotisserie chicken to add to the salad for a little extra something. To make it more filling, although this is a pretty hearty salad. And good too.

Refrigerate and serve at room temperature.

Chicken and Vegetable Stir-Fry with Sprouted Rice and Quinoa Blend

Well, my latest culinary tendency is to browse through recipes, pick one for it's framework, and then put my own twist on the ingredients. This spicy stir-fry was originally supposed to contain soba noodles and tofu (which would have been equally as lovely), but we had a rice and quinoa blend on hand, and I decided to throw in chicken for some meatiness.

This is all about the vegetables: bell pepper, broccoli, and bok choy. And an incredible sauce, which has the texture and feel of a peanut sauce, but actually calls for almond butter (which I love) instead.

Just heat a bit of grapeseed oil in a large skillet over medium-high. Add bell peppers, broccoli, bok choy, garlic, red pepper flakes, and salt. Cover and cook, tossing occasionally, until vegetables are crisp-tender (about 8-10 minutes). Meanwhile, whisk together almond butter and a little bit of water, then whisk in rice vinegar and soy sauce. Add cooked chicken and toss until it is heated through, 2-3 minutes.

This was a really excellent stir-fry creation. And the nice thing about a stir-fry is that you can make it in many variations. I would definitely like to try this with noodles and maybe even some other vegetables. Here's to stir-fry heaven. Cheers.

Beef and Broccoli Stir-Fry with Quinoa

Since I started cooking, I've sort of gone through phases. During the summer, we enjoyed a lot of fresh Mexican-inspired dishes. Tostadas, burritos, fish tacos, etc. Then, I went through an I'm-in-love-with-pasta phase, but soon realized Italian isn't always the most light and healthful. Throughout November and December, I made stews and soups non-stop; they're just all I want on a cold, crisp day. Now, let the Asian-inspired phase commence! Don't get me wrong, I'm all over the place when it comes to cooking, so Zack and I are not going to be solely eating rice and sushi. But do prepare to see some good stir-fried dishes.

First off, beef and broccoli from Power Foods. Heat a neutral-tasting oil (such as canola) over medium-high. Saute minced garlic, finely julienned ginger, and red pepper flakes until golden. Stir frequently. Increase heat to high, add sliced beef and broccoli, and cook until beef is seared and broccoli is crisp-tender. Stir in tamari soy sauce and fresh-squeezed orange juice. Serve immediately over quinoa or brown rice.

I've never really stir-fried before. I think the one thing you've got to know is this: have all ingredients ready (measured, set out, chopped, etc.). Thank goodness I had the sense to do so. Because once you increase that heat to high, you're throwing things into that saute pan so fast and it's cooking so fast. And you're stirring like a crazy person. Or making those mad chopping movements in the air like you see Asian chefs do on TV.

For a split second, I think I actually thought I was a chef in an Asian restaurant. My stainless steel pan was sizzling, clanging, and steaming like none other. In fact, Zack (who has good experience making stir-fries) happened to leave the room when I was throwing in the garlic, and by the time he came back in, I was done. I'm like, "Oh hey, dinner's ready. Yeah, I made it in like 2 minutes. And yes, my face and hair have been steamed to the maximum." Definitely used that overhead fan for like the first time. On high.

Well, the adventure continues tonight. How about some chicken? With a little almond butter, rice vinegar, and tamari soy sauce mixture? Oh yes. Hot steam facial #2.

Very Green Broccoli Soup

Due to a series of unexpected events, Zack and I received our vegetable box two weeks in a row (instead of the usual every other week delivery). What was the result? More vegetables than we knew what to do with. So I got the grand idea of making a vegetable-heavy soup, and that it was. Essentially, this recipe was super easy because all I really did was cook the vegetables (broccoli, turnips, onion, and kale) with fresh thyme, chicken stock, and lemon zest. Then, I pureed the mixture. At the end, I stirred in a little half and half to make the soup a bit creamier.

If anything, this vegetable soup was a great way to have a nutrient-rich meal. It's smooth and creamy, but the tiny, individual broccoli florets keep hold, making the dish really attractive with both dark and light greens. If blended soup is your thing, this is a keeper.