Lilacs, Spring Salads, and Grilling!

This past Saturday we celebrated spring’s sunny and warm weather with a 15-mile bike ride to explore some neighborhoods around Seattle (our first bike ride since moving here nearly 8 months ago!) I gripped my handlebars until my hands ached as we tore down sloping hills and I lost my breath crawling up the steep climbs that made for breath-taking views when you turned around. The Seattle winter may be pretty depressing with all of the rain and darkness, but the spring certainly makes up for it.

IMG_3008

After dragging our aching bodies through the rest of the afternoon, we had our friends, Zack and Kelly, over for a casual Saturday night dinner. They brought us lilacs picked fresh from their backyard and a jug of fermented apple juice cider that they’d been brewing in their house.The smell of the lilacs reminded me of the lilac bush we had in our backyard growing up and the posed pictures my sisters and I would take, each of us leaning in to smell the lilacs while smiling blissfully.

With the coming of summer and the spring hues beckoning us to spend more time outdoors, I find the need for easy, delicious, and no cook (or minimal cooking) meals: salads that can wait for us in the fridge when we’re ready to come inside from a long day in the sun and food that doesn’t weigh us down more than the heat already may. I’m trying to amass a salad recipe collection that I can turn to in times of spring and summer need, but I still have a long way to go. Some of my favorites:

Summer Pasta Salad with Roasted Veggies (what we had with Zack and Kelly) – this recipe works great with summer vegetables, though ideally you would grill the veggies to save turning on the oven.

Chickpea and Couscous Salad (I make it with regular couscous or make it with quinoa!) – extra cumin, extra chickpeas!

Marrakesh Carrot Salad (my new favorite) – texture and flavor heaven; the perfect combination of sweet (from the dates), salty (feta), crunchy (pistachios), and soft.

IMG_3027

With warmer weather also comes the season for grilling! I have never been a grill master, but that is partly due to my lack of practice, having rarely used a grill. Since living in apartments we have not had our own outdoor space, which makes it tough to own a grill. Thanks to the shared rooftop deck at our current place (and shared grills), I have taken advantage of the warm weather and have grilled twice with great success!

IMG_3014

I started out by pounding my chicken breasts, both to tenderize and to ensure they were all an even thickness. If you have a thick center and thinner outsides, you’re going to burn or dry the outer parts before the inside is cooked. Afterward I marinated them for about an hour in a simple lemon, rosemary, and olive oil marinade. Marinading adds both flavor and tenderness to chicken breasts.

IMG_3012

After a short time in the marinade, I gathered my tools and fired up the grill. The results – juicy, flavorful, and something to be proud of.

IMG_3016

IMG_3019

 

Lemon-Rosemary Grilled Chicken

juice and zest of one lemon

1 sprig fresh rosemary

1/2 cup olive oil

1 tsp. salt

1/2 tsp. ground black pepper

1 clove garlic, minced

2.5 lb boneless, skinless chicken breasts

Mix the ingredients for your marinade and set aside. Meanwhile using a meat mallet and a non-slip cutting board, pound each chicken breast under a sheet of plastic wrap until an even thickness. Be careful not to pound it so much that it rips apart.

Place chicken in a 9×13 glass dish and pour the marinade over tipping the pan or using a spoon to make sure it spreads over every piece. Cover and refrigerate for one hour.

Remove the chicken from the fridge and begin heating your grill to medium (about 350 degrees). Once the grill is beginning to heat up, oil your grill with a brush or a paper towel dipped in oil (use tongs to apply the paper towel). Carefully lay each piece of chicken on the grill and close the lid. Cook for five minutes. Flip the chicken and cook another 3-5 minutes, until at least 165 degrees in the middle. Remove and let cool for 5 minutes before slicing to allow the juices to redistribute in the meat.

IMG_3022

Slice and serve hot or cold atop your favorite bed of greens or another side salad. Happy grilling!

Cooking for the Week Ahead

It has been too long. I am still here. I am still eating. I am still cooking. I am still writing.

Life has been busy and different. I no longer come home in the afternoons after work to shop and cook dinner. (In fact I now work almost 8 hours more per week than I used to!) Instead I try and spend Sunday evenings stocking up on foods to pack for lunch and dinner for the week ahead. With my new schedule I get home from work just in time to kiss my wonderful husband, heat up some leftovers, and thank my past self for making them. During the work day, instead of staying on my toes pulling pans in and out of the oven and serving hungry children, I’m on my (mental) toes keeping parents happy, making sure their kids get the care they need. It’s a different life. When I can I go for runs around this beautiful lake.

IMG_2680

So how I do plan around my new and busier schedule? I try to make foods that will travel and keep well and feed me with comfort and keep me full until the next snack. These blueberry walnut muffins were made as a challenge to myself while one of my friends was avoiding processed sugar. They contain a little bit of honey, plus whole wheat flour, oats, walnuts, and of course blueberries! The oats and nuts make them more filling, add great contrasting textures, and are also quite tasty!

IMG_2601

I know some of your are scoffing the the mention of whole wheat flour in a muffin, but trust me – these were well-received after our long and muddy hike!

IMG_2584This quinoa and chickpea salad is my new favorite go-to lunch salad. I adapted mine from this one on the New York Times Cooking site and I especially enjoy it with roasted carrots. Made with canned chickpeas and a few chopped veggies, it’s fairly quick to make (especially if you use couscous). If you make a big batch at the beginning of the week, you will be set for lunches for the week!

IMG_2688

Another quick and healthy lunch is a big salad. Boxed mixed greens, chopped deli meat, cheese cubes, nuts (toasted, if you’re fancy) and dried fruit make for a delicious lunch. Bring a bottle of dressing to work or a little container of your own if you can.

IMG_2662

For dinners, soups and stews make for tasty fare and can be especially easy if you throw it all in the crock pot. Above is one of my favorites – Ginger Chicken Meatball Soup – adapted from this lovely recipe. When I plan my meals for the week I try to make at least two recipes, preferably one in the oven or on the stove and the other in the crock pot. Between the two of us packing lunch everyday and eating dinner at home, we need a lot of food!

IMG_2696

On the weekends when you have some time to relax and you’re feeling somewhat ambitious, make yourself some pancakes, fluffy and warm, served hot from the skillet. Top them with bananas, toasted nuts, and real maple syrup. Don’t go out to brunch. Make it at home instead! Then you don’t have to decide between ordering the pancakes and the omelette – you can have both!

Ah yes, but the weekends don’t last long, so you enjoy them while you can. Go out to dinner, whip up a homemade dessert for your loved ones, and then get ready to get ready for the week ahead once again. Even if the week is a rough one, at least you can say you were well-fed!

 

 

Post 84 – Some food snapshots

I haven’t been doing a whole lot of interesting cooking lately, but here are a few snapshots of food in my life. Even though I’m still not eating sugar, I’ve found a few creative ways to feel indulgent, pancakes being one of them (no sugar added of course). I followed Chris Kresser’s recipe

photo 2(29)Buckwheat sourdough pancakes cooking…. mmmm love the bubbles.

photo 4(17)

photo 1(32)Topped simply with fresh fruit!

 

One of our wedding presents was a slow cooker.

photo 3(26)Here is our first slow cooker meal! Beef roast with root vegetables and herbs – not quite the right weather, but we had to give it a test drive. Loved the hands-off cooking!

 

And finally a meal I made for the family I cook for…

photo 5(7)From top left, clockwise. Arugula, basil, & zucchini salad with Pecorino cheese and almonds (apparently Maggie Gyllenhaal’s favorite), roasted shrimp, couscous, and mango-cucumber salsa.

 

 

photo(60)

 

Hope you’re making some tasty summer dishes! Happy summer 🙂