Category: Main Dishes

Monday Pizza Night!

Tonight I decided it was time to make another pizza. Something about having the Duke-Pitt game on TV, having the whole day to let the dough rise and add a bunch of leftover toppings, and picking up a sweaty husband from the gym just screamed “PIZZA!” to me. I’d been planning this ever since I brought back half of my Chili’s Margarita Grilled Chicken and decided it wouldn’t be any good on its own. But instead of tossing it, I figured I’d chop it up and at least use it as a pizza topping! For the Southwestern half, I added a little cumin and garlic powder, then the chicken (which was already conveniently seasoned with pico and some other mystery Chili’s spices that I’d probably rather NOT know about…), and for the Greek half, I used a bit of Italian marinated chicken I made for Ben last night, along with some Greek spices, veggies and feta.

DSC02497

Monday Pizza Night!
Recipe Type: Pizza
Cuisine: Southwestern, Greek
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Monday Pizza Night! Dinner in front of the Duke-Pitt game… can’t get any better than this! All you need is a refrigerated pizza dough from your local grocery store (love Harris Teeter and TJ’s!) and top with all your leftovers!
Ingredients
  • 1 whole wheat pizza dough (Harris Teeter)
  • EVOO
  • 1 cup reduced sodium tomato sauce
  • Greek Spices: 1/2 tsp each dried oregano, Italian seasoning, Greek seasoning
  • Greek Toppings: chopped broccoli, chicken, black olives, tomatoes, feta cheese
  • Southwestern Spices: 1/2 tsp each cumin and garlic powder, 1/4 tsp red pepper flakes
  • Southwestern Toppings: chicken, black olives, black beans, frozen corn, salsa, shredded cheddar cheese
Instructions
  1. Preheat oven to 450 deg. Allow pizza dough to come to room temperature for at least 1 hour, punching it down to knead gently every half hour or so.
  2. Spray a pizza pan with cooking spray. Give the dough a few kneads, then press out to sides of pan using fingertips (if it springs back, give it a few minutes and let it rise a bit more, then continue to press out to the sides. You can also let the dough hang from your fingertips and let gravity help stretch it!)
  3. Drizzle with a little EVOO and use your fingers to spread around the entire surface of the dough.
  4. Top with sauce and seasonings, then add the toppings to make 1/2 the pie Greek, and 1/2 Southwestern!
  5. Bake at 450 for 15 minutes or until crust is golden brown and fluffy.
  6. Slice into as many pieces as you’d like!

DSC02474

DSC02491

DSC02488

DSC02510

Claire2 Comments

Ben’s “Pleasant” Crock Pot Veggie Chili

DSC02452
Ben’s “Pleasant” Crock Pot Veggie Chili

When I asked Ben why he liked this chili, his response: “I like the taste!”

Me: What do you like about the taste, love?

Him: It’s very…pleasant.

Very pleasant. Just what every wife wants to hear when her husband compliments her cooking. I mean, are we talking “pleasant” as in “Yes, I met that older woman who lives down the street with her six cats… she smelled a bit like mothballs, but she was very pleasant.” Or, are we talking “pleasant” as in, “The new color on the wall isn’t my favorite, but it doesn’t exactly make me want to run out of the room with seizures… it’s pleasant.”

Pleasant is what you use to describe something that isn’t so awful that you can’t stand it, but doesn’t make you shake your pom-poms and do a jig in your kitchen. It’s a euphemism you use to make someone (or something) sound much better than you really think it is.

My chili is never just “pleasant.” I tried to make Ben guess the key spices in it, even giving him the letters each one started with (“three C’s, Ben! Come on!) as if his ability to pick out the unique flavors in this stew would make my labors worthwhile.

His answer: “Cauliflower?”

…

Sigh. Some battles you just can’t win. I must conquer this blast to my home-cook confidence.

Tonight, when he asked for leftover chili over pizza or quiche, and even without any chicken to top it off, I knew that I’d come up with a winner, even if I hadn’t been able to woo him with my spices the night before.

So here you have it, my friends. Ben’s “pleasant” chili that hopefully won’t remind you of the cat-lady or boring paint on your wall. A chili that’s easy to throw together in the crock pot in the morning and let it do its magic all day. Packed with veggie and fiber, this can be enjoyed all week long to fuel your busy days and “spicy” lives! It also has a few “secret ingredients” that really add an extra kick of spicy-sweetness (but you’ll have to look for yourself!). Enjoy it on a cold rainy Monday night with a dollop of greek yogurt or some shredded cheese, and even bring the leftovers to work with you the next day. Go ahead- make all your co-workers jealous. You have my permission.

Just do me a favor. When you’re heating it up in the microwave at work, don’t let anyone tell you that it smells “pleasant.”

Ben’s “Pleasant” Crock Pot Veggie Chili
Recipe Type: Stew, Soup, Chili, Dinner
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
Throw together all the ingredients in the crock pot in the morning and let ‘er simmer away all day. Come home to a smoky, sweet smell and warm up those cold bones with this veggie chili! Perfect for Meatless Monday and bring-to-work-leftovers Tuesday!
Ingredients
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 1 carton (about 1 cup) sliced portobella mushrooms
  • 2 sweet potatoes, peeled and cubed
  • 4 carrots, sliced
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 3/4 cup frozen corn
  • 1 cup dried lentils
  • 2 cans diced tomatoes and their juice
  • 32 oz carton low sodium chicken or vegetable broth
  • 2 bay leaves
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tbsp cinnamon
  • 1/2 tbsp cocoa powder
  • 1/2 tsp each salt and pepper
  • 1 tbsp whole coriander seeds
  • dried parsley, optional for topping
  • greek yogurt or cheddar cheese, for topping
Instructions
  1. In a skillet, heat oil on medium heat, then add onion and garlic. Cook until translucent, about 3 min. Add mushrooms and cook 2 min more until soft. Pour into bottom of crock pot sprayed with cooking spray. Add sweet potatoes, carrots, beans, corn, lentils, tomatoes, and broth.
  2. Stir together remaining spices in a small bowl and add to crock pot. Stir to combine.
  3. Cook on high heat 5-6 hours, or low heat 6-8, or until potatoes and carrots are soft.
  4. Top with dried parsley, greek yogurt or shredded cheese.

DSC02452

DSC02457

ClaireLeave a comment

Smoked Salmon & Kale Salad with Orange-Dijon Vinaigrette

DSC02419
Smoked Salmon and Kale Salad with Orange-Dijon Vinaigrette

I think I am addicted to spiralizing. Or should I say, Spiralizing. I’m pretty sure I have been having dreams about spiralizing since Christmas. What do we have in our house that I can put through that baby? Carrot noodles? Zucchini noodles? Broccoli noodles? Meatball noodles? Yogurt noodles? Peanut butter noodles? Ok maybe not everything can be spiralized (if only…). But there is something magical about feeding a large cylindrical object (at which most 5 year-olds would turn their nose up) into a sharp blade (which YOU get to choose!) and watch long, slinky-like strips of carrots come out the other side.

(They’re not very good at ending up in the bowl you want them to, but they are TOTALLY worth a few carrot stains on the counter).

Consider your lives changed.

Tonight, when Ben told me he was craving salmon for dinner, I thought to myself, Self! Why not make some spiralized veggies and a smoked salmon salad!? Because I never make salads, so this would be so unusual for me!

I whipped up a quick Dijon vinaigrette using the quick and dirty technique outlined in the book I’m currently reading, Bread and Wine (which by the way is amazing- I highly recommend!), and massaged a few kale greens with the freshly-spiralized veggie noodles. [side-note: why does spellcheck not yet know the word “spiralize”!?] Top it with some smoked salmon and savory capers and feta, and by golly, we have a delicious, power-packed salad fit for both you AND your salmon-craving, 150-pushups-a-day-performing man! (I actually turned these into tacos for him… he’s not as keen on the kale and zucchini mix, but don’t worry- I still snuck a few in there :P).

Hope you enjoy it!

DSC02418
Smoked Salmon and Kale Salad with Orange-Dijon Vinaigrette
DSC02411
Smoked Salmon Tacos
Smoked Salmon and Kale Salad with Orange-Dijon Vinaigrette
Recipe Type: Salad, Healthy, Seafood
Cuisine: Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 2
A perfect way to practice your spiralizing skills while whipping up a quick and power-packed salad! Experiment with your own veggies, vinaigrette ingredients, and toppings to your heart’s desire.
Ingredients
  • 1 tbsp olive oil
  • 1/2 tsp garlic, minced
  • 2 tbsp dijon mustard
  • 1/4 cup apple cider vinegar
  • 3 tbsp orange juice
  • 1 tbsp lime juice
  • 1/2 tsp pepper
  • pinch of salt
  • 3 cups shredded kale
  • 1/2 cup grape tomatoes, sliced
  • 2 small zucchinis, spiralized (using smallest blade for extra-thin “zoodles”)
  • 2 carrots, spiralized
  • 1 cup cooked grains (I used a medley of brown rice, quinoa, and lentils)
  • 4 oz smoked salmon, shredded or sliced into thin strips
  • 1 tsp capers
  • 1/4 tsp dried dill weed
  • feta cheese, for topping
Instructions
  1. In a small jar or bowl, whisk together dressing ingredients (oil through salt). I like using a jar so I can put the lid on and shake it up, then reuse it later in the week!
  2. Combine kale, tomatoes, spiralized veggies, and grains in a large bowl.
  3. Drizzle vinaigrette over top, little by little, tasting as you go to avoid drenching the salad!
  4. Massage veggies with your hands until kale is wilted and dressing is distributed evenly.
  5. Top salad with salmon (I threw mine under the broiler for 2 min but smoked salmon is meant to be served raw!), a few capers, and a pinch of dried dill weed.
  6. Serve with feta crumbles or a dollop of plain Greek yogurt (or both!) and some good crackers or crusty bread.
  7. *You can also make salmon tacos! Simply combine about 1/4 cup yogurt or sour cream with some ranch dressing seasoning and stir, stir, stir. Spread it on the bottom of a tortilla and top with salad from above (making sure not too much dressing is on it to avoid making them too soggy). Bake at 350 for 6-7 min or until tortillas are just “set.” Top tortillas with rice, salmon, capers/dill, and feta.

DSC02418

DSC02416

Claire2 Comments

Steelers’ Stroganoff Stew

This week we had a house full of boys, er- men? (When DOES a boy become a man, anyway?) After three days of my wonderful husband giving them the Durham gourmet pizza-BBQ-Chickfila food tour, they were tired of spending money and overindulging in heavy, fried food. (Perfect way to start off the New Year, right?). So this rainy Saturday evening during the Steelers’ playoff game vs. the Ravens (boooooo…), I decided to make them a hearty stew that could simmer away all day long and be pretty low-maintenance at the last minute when there were plenty of exciting bball and football games to be watched!

But what does one serve college guys who could gorge themselves on chips, dip, cookies, pizza, and the candy dish all day long? Beef Stroganoff Stew! Originally I was going to make Ropa Vieja Enchiladas, which are one of Ben’s favorites, but I just didn’t have it in me to shred any meat or turn the oven on after we got home late this afternoon from the NSCU vs. Pitt game (sad day for Pitt basketball. oh well.). Plus, I’d forgotten to get the enchilada sauce. Instead, I settled on a beef stew with a “citrus flair,” as traditional Ropa Vieja has a dash of orange or lime juice to brighten it up! I served this over cooked egg noodles, but you could also ladle it over another type of pasta or white rice. Just make sure to serve it with plenty of shredded cheese and sour cream!

LET’S GO STEELERS!

DSC02408
Steelers’ Stroganoff Stew
Steelers’ Stroganoff Stew
Recipe Type: Stew, Pasta
Cuisine: American, Russian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Looking for something to serve the men in your house? Here’s an easy, throw-together stew that you can simmer away in the crock pot all day and enjoy in front of the Steelers’ game next Saturday night! This one was made with chuck roast meat, but you could also use pork or chicken. I also added some citrus with a generous glug of orange juice and a few squirts of lime. Cuban meets Russian?
Ingredients
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 3 carrots, spiralized 🙂 (or chopped into small chunks)
  • 1/2 cup mushrooms, sliced
  • 2 tbsp minced garlic
  • 1 package beef stew seasoning or mushroom and onion mix
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 1 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 2 pounds chuck roast, cut into 2″ chunks
  • 1/2 cup water
  • 1 can low sodium beef broth
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1/4 cup orange juice
  • 3 tbsp lime juice
  • 1 cup frozen peas
  • 2 cups cooked pasta (such as wide egg noodles or rotini)
  • shredded cheese and sour cream, for serving
Instructions
  1. Drizzle olive oil in bottom of crock pot.
  2. Combine onions, carrots, mushrooms, garlic, and all spices in crock pot. Add beef on top.
  3. Cover with water, broth, tomato sauce/paste, orange and lime juice.
  4. Cover and set to low for 6-8 hours or until beef is tender.
  5. Give the stew a good stir and reduce heat to warm. Add the cooked pasta and peas 10 minutes before serving.
  6. Serve with cheese, sour cream, and some crusty bread for dunking!
DSC02409
Steelers’ Stroganoff Stew

 

ClaireLeave a comment

Skillet Kale Carbonara over “Broodles and Coodles”

Have you ever Spiralized? (Yes, I just used “spiralize” as a verb). It will literally change your life forever. I got a Spiralizer for Christmas from my mother-in-law and I could not be happier! For those of you who don’t know, a Spiralizer is this really cool contraption that you can use to make “noodles” out of regular vegetables and fruits. Zucchini is the classic “beginner’s” veggie to use (have you seen meatballs over zucchini spaghetti?) but you can also use carrots, broccoli, beets, radishes, sweet potatoes, apples, etc. The options are limitless! And all those colors? I can’t even. They don’t lie when they saw we eat with our eyes!

I decided to try out my new gadget tonight for a healthy, veggie-packed carbonara (read: fried egg on top) and a spicy mustard sauce. It was a hit!

DSC02389
Broodles and Coodles of Noodles (Oh, My!)
DSC02388
Skillet Carbonara over Broodles and Coodles
Skillet Kale Carbonara over “Broodles and Coodles”
Recipe Type: Vegetarian, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4
A great way to try out your new Spiralizer! The options are endless! I used carrots and broccoli, but you could also experiment with any other veggies (go by color- beets, radishes, zucchini, etc.)
Ingredients
  • 4 carrots
  • 2-3 stalks broccoli (from one head)
  • 2 tbsp olive oil, divided
  • 1 onion, sliced
  • 1 tbsp garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup mushrooms, sliced
  • 1 tbsp whole grain dijon mustard
  • 1/2 tsp pepper
  • 3/4 cup low sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 3 cups packed kale, torn into pieces (I leave the stems in!)
  • 2 eggs (1 per serving)
  • Parmesan cheese, optional (for topping)
Instructions
  1. Spiralize carrots and broccoli stalks using blade C (the shredder), tearing apart the spirals every few turns (otherwise you’ll get a never-ending broodle/coodle!). Set aside.
  2. In a large cast iron skillet, heat 1 tbsp oil on medium-high heat. Add onions, garlic, red pepper flakes. Cook 3 minutes or until soft. Add mushrooms and stir continuously for 1 more minute, making sure to scrape up all the browned bits on the bottom of the skillet.
  3. Remove the onion mixture from the skillet and set aside.
  4. Whisk together mustard, pepper, broth, vinegar, and water.
  5. Add remaining oil to skillet.
  6. Pour the sauce in the skillet and wait until it bubbles. Reduce heat to low and add the carrots and broccoli spirals.
  7. Cook 3-4 minutes or until veggies are soft.
  8. Reduce heat to low and add kale. Cook until wilted.
  9. Meanwhile, cook eggs on low heat until set (I like my yolks a bit runny, but feel free to cook as you like!)
  10. Serve kale and veggie spirals with fried egg and parmesan cheese on top, if desired. Drizzle a bit of the extra sauce in the bottom of the skillet, too!

DSC02349

DSC02357

DSC02362DSC02363

DSC02367

DSC02369

 

DSC02389

DSC02400

 

ClaireLeave a comment

Asian Skillet with Sesame-Lime Roasted Chicken (or Tofu)

Ben and I have a tradition of getting Chinese take-out for New Year’s Eve. This year, we are going to a New Year’s Eve party at a friend’s house, and won’t be able to get our Chinese. WHAT TO DO?!? Well, I decided that instead, I would make our Chinese a few days earlier (though probably a lot healthier this way!). I chose to throw together a casserole/chicken bake with a medley of grains layered on the bottom (a TJ’s rice blend, quinoa, and lentils), topped with sauteed onions, mushrooms and chopped broccoli. I made up a marinade as well, with soy sauce and a bit of lime and orange juice to brighten up the flavor. And of course, some chili garlic sauce and chili pepper flakes for heat!
I hope you enjoy this one, but I hope you enjoy your New Year (Chinese take-out or not) even more!
Cheers!

DSC02347
Asian Skillet with Sesame-Lime Roasted Chicken
Asian Skillet with Sesame-Lime Roasted Chicken (or Tofu)
Recipe Type: Casserole
Cuisine: Easy, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A customizable and healthy casserole with an Asian flair! Make it with chicken, or tofu (for Meatless Monday!). Serve over spinach with some extra soy sauce or chili garlic sauce, and top with chopped peanuts for an extra crunch!
Ingredients
  • 2 tbsp peanut oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 onion, chopped roughly
  • 1 cup baby bella mushrooms, sliced
  • 2 tbsp chili garlic sauce
  • 2 tbsp lime juice
  • 2 tbsp orange juice (from the carton is fine)
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tsp ground ginger
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper flakes
  • 1/2 tsp garlic powder
  • 1 package chicken thighs (about 5 medium-sized thighs)
  • 1 package extra-firm tofu, drained and pressed, sliced into 1″ cubes
  • 3/4 cup rice medley
  • 1/2 cup green lentils
  • 1 cup cooked quinoa
  • 2 cups broccoli and cauliflower florets (frozen would be fine as well)
  • 2 cups low-sodium chicken broth
  • 1/2 cup frozen edamame
  • 2 tbsp sesame seeds
  • 1/2 cup quartered brussels sprouts (optional)
  • Spinach, for serving (optional)
  • Chopped peanuts, for serving (optional)
Instructions
  1. Preheat oven to 350. Spray a 9×12 casserole dish with cooking spray. Mix rice, lentils, and quinoa in the bottom of the dish and top with broccoli and cauliflower. Pour chicken broth evenly over top.
  2. In a cast iron skillet (thanks Mary!), heat 1 tbsp peanut oil on medium-high heat.
  3. Add garlic, ginger, and onions and cook until lightly browned- about 3 minutes. In final minute, add mushrooms and cook until slightly softened. Add mushrooms/onions mixture to top of broccoli and cauliflower in the casserole dish.
  4. In a small bowl, combine all ingredients for marinade (garlic sauce through garlic powder) and whisk until combined.
  5. Add remaining 1 tbsp oil to skillet, followed by 2-3 tbsp marinade. When it is bubbling, add the chicken thighs (or tofu) to the skillet and sear 1 minute each side on medium-high, until coated with marinade and lightly browned. Remove from skillet.
  6. Layer chicken or tofu on top of casserole. Pour remaining marinade over top of casserole.
  7. Sprinkle sesame seeds over chicken or tofu.
  8. Cover with foil and bake for 40 minutes, then uncover and add edamame and brussels sprouts. Continue to cook 20 minutes uncovered.
  9. Remove from oven and cool for 5 minutes. Serve over spinach with some chopped peanuts on top!

DSC02316

DSC02317

DSC02320

DSC02322

DSC02324

DSC02326

DSC02348

Happy New Year from us both in Durham!

10869861_10203626087227862_6938176262873889634_o

ClaireLeave a comment