QED WSJ June 2019 Svgs 4-6

1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes

Mix together:

  • 3 TB oil
  • 2 Tb red wine vingar
  • 2 C diced tomatoes
  • 1 ½ C diced cucumber
  • ½ C diced red pepper
  • ½ C diced yellow pepper
  • ¼ C diced red onion
  • ¼ C chopped fresh parsley
  • 2 TB chopped fresh mint
  • 4 Belgian endives, cleaned and separated
  • 1 C feta

INGEDIENTS – mix together

  • 2 C Cooked Quinoa
  • 1 can drained chickpeas/garbanzo beans
  • 1 avocado cubed
  • 1 cucumber chopped
  • 1 C cherry tomatoes halved
  • Juice 1 lemon & 2 TB olive oil
  • salt & pepper

Purple kale salad

August 17, 2015

Purple or tuscan kale will do.

  1. 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
  2. 2½ TB olive oil plus extra, sea salt
  3. 1 clove crushed garlic
  4. 1 TB apple cider vinegar
  5. 1 tsp mustard
  6. 2 pinches red pepper flakes
  7. 2 oz feta
  8. handful golden tomatoes, halved
  9. 2 green onions thinly sliced
  10. 2 tb fresh mint sliced thin

Directions

  • Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
  • Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
  • Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.

Chicken Provencal

January 22, 2012

Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.

  • 1 chicken (3-4 LBs) cut up 8 pcs.
  • 1/4 C flour, season with salt & pepper
  • 1/4 C olive oil

Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.

  • 1 yellow onion (sweet) thinly sliced
  • 1/2 LB cremini mushrooms quartered

Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.

  • 2 C dry white wine
  • 1 1/2 TBs chicken demi-glace
  • 3 sprigs fresh thyme

Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.

  • 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.

Add potatoes to chicken pot, stir. Bake  uncovered 35 min more.

  • 1 pint (2 C) cherry tomatoes halved.

Remove pot from oven,  add tomatoes. Stir gently and let stand 5 min.