Grilled Martini Chicken

We had this for dinner last night for the first time and it was great - very moist and full of flavour.  The recipe appeared in The Arizona Republic on March 16, 2012.  We boiled the marinade and poured it over the chicken, and it added a lot of taste.  To be safe, be sure to keep the chicken in the refrigerator while marinading. 


Grilled Martini Chicken

1/2 cup dry vermouth
1/4 cup pimiento-stuffed green olives, finely chopped
2 shallots or green onions, sliced
3 cloves garlic, minced
1 tablespoon grated lemon zest
1 tablespoon grapeseed or canola oil
1 to 1 1/2 pounds skinless, boneless chicken breasts
2 sprigs fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Stir vermouth, olives, shallots, garlic, lemon zest and oil in a shallow container large enough to hold the chicken. Add chicken and thyme, turning to coat. Cover and marinate in refrigerator for at least 4 hours, up to overnight.

Preheat grill to medium heat. Remove chicken from marinade and sprinkle with salt and pepper.  

Cook chicken on oiled grill until opaque almost halfway through. Turn chicken and cook until slightly firm in the thickest section or juices run clear, about 5 minutes.

Meanwhile, pour marinade into a pan, bring to a boil and boil for at least 5 minutes.

Remove chicken from grill. Spoon marinade over chicken and serve hot.

Rhubarb Ginger Crisp

I spotted rhubarb at the farmer's market last week and it reminded me of this recipe I clipped from an LCBO Food & Drink magazine in the early summer of 2001.  I've made it dozens of times.  It's easy, tasty and a nice change from the usual rhubarb crisps that show up everywhere in springtime.  I cannot wait to make it again soon.

Rhubarb Ginger Crisp

6 c chopped rhubarb
1 1/4 c sugar
2 tbsp flour
1 tbsp grated orange rind

topping:
1/2 c flour
1 c crushed ginger snaps
1/4 c brown sugar
1/2 c chopped pecans
1/2 c butter

Preheat oven to 350.  Butter a 1.5L baking dish.
Combine rhubarb, sugar, flour and orange rind, and place in baking dish.
In a separate bowl, stir together topping ingredients except butter.  Cut in butter until mixture resembles small peas.  With your fingertips, crumble the mixture until it forms large and small clumps.  Sprinkle over rhubarb and pat down slightly.
Bake for 30-40 minutes, until topping is crisp and rhubarb is bubbling.

Ste Anne's Granola

My friend Lisa and I spent a lovely weekend at Ste Anne's Spa in Grafton last year.  We both fell in love with their homemade granola, which we enjoyed with their fabulous cranberry tea.  I combed the web to find the recipe.  I think this is it, but even if it's not, it's just as good.  I still enjoy it on its own, with tea.  The kids love it over yogurt or ice cream.

Ste Anne's Homemade Granola

Ingredients:

• 1 cup slivered almonds
• 1 cup sliced almonds
• 1 cup chopped pecans
• 1 cup unsalted sunflower seeds
• 1 cup pumpkin seeds
• 1 cup unsweetened coconut
• 1/2 cup sesame seeds
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp. ground cloves
• 1/4 cup grapeseed oil or unsalted butter
• 1/4 cup honey

Directions:

1. Combine the dry ingredients in a large bowl.
2. Stir together grapeseed oil and honey or, if using butter, melt the butter in a pan over low heat and slowly stir in the honey.
3. Pour the liquid ingredients over the nut mixture and mix well.
4. Spread the contents over a large cookie sheet lined with parchment paper.
5. Bake for approximately 25 to 30 minutes, at 375 degrees, stirring after the first 15 minutes to avoid burning.
6. Allow granola to cool completely then store in airtight containers.

Feel free to vary the recipe as you wish, by substituting some of the nuts with dried cranberries or adding in some rolled oats or puffed wheat. Do not omit the coconut or sesame seeds;  these are really the ingredients that make this granola special.

Orzo Asparagus Salad

I copied this recipe from a magazine I found on a friend's kitchen counter years ago.  In googling the ingredients, I now see there is a very similar version in a recent Best of Bridge cookbook.  I'm not sure where the recipe originated, but it is wonderful and a perfect salad choice now that asparagus is all around.  I plan to serve it tonight with grilled or sauteed jumbo shrimp.


Orzo Asparagus Salad

Salad:
1 cup uncooked orzo
1 cup chopped asparagus
1 cup  halved red cherry or grape tomatoes
1/4 cup pitted & coarsely chopped kalamata olives
1 tbsp toasted pine nuts

Dressing:
3 tbsp white wine vinegar
1 tbsp grainy Dijon mustard (optional)
1 tbsp maple syrup or honey
2 tbsp coarsely chopped fresh dill
1 tsp finely chopped capers
1 garlic clove, minced
salt & pepper to taste
6 tbsp extra-virgin olive oil

Bring a medium-large pot of salted water to a boil and add orzo. Cook orzo for about 10 minutes, until al dente, adding asparagus to pot during last 2 minutes. Drain orzo and asparagus in colander, rinse with cold water and set aside.

Combine vinegar, mustard, maple syrup, garlic, salt and pepper. Stir in dill and chopped capers.  Add oil.  Mix well.  (Or combine the whole lot in a food processor.)

Place orzo and asparagus in a large bowl and toss with dressing. Refrigerate, covered, for 1 hour. Remove salad from refrigerator 30 minutes before serving and gently toss in tomatoes, olives and pine nuts.

Barefoot Contessa's Rosemary White Bean Soup

With a vegetarian in the house, we eat a lot of beans.  I'll admit, I get tired of them.  I made this soup for the first time this week, and it is a welcome change.  It is thinner than many white bean soups, and rich in flavour.  It's a keeper.  The recipe is taken from The Barefoot Contessa Cookbook.  I have reduced the oil and salt.

Rosemary White Bean Soup


1 pound dried white cannellini or navy beans
4 c sliced onions
2 tbsp olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches)
2 quarts chicken stock
1 bay leaf
1-2 tsp kosher salt
1/2 tsp freshly ground black pepper

In a medium bowl, cover beans with water by at least one inch and leave in refrigerator for 6 hours or overnight.  Drain.
In a large stockpot over low to medium heat, saute onions in olive oil until translucent, 10-15 minutes.  Add the garlic and cook over low heat for 3 more minutes.  Add drained white beans, rosemary, stock and bay leaf.  Cover, bring to a boil and simmer 30-40 minutes, until the beans are very soft.  (NB  Using navy beans, I found it took a full hour.)  Remove rosemary branch and bay leaf.  Transfer soup to food processor and pulse until coarsely pureed.  Return to pot, reheat and add salt and pepper.  Serve hot.

Quinoa Greek Salad

This recipe is thanks to Rose Reisman.  It's very tasty and very good for you.   And it keeps nicely for a couple days in the fridge, so it is an easy choice for packed lunches.

2 cups chicken or vegetable stock	1 1/2 tsp grated lemon zest
1 cup quinoa	1/4 cup freshly squeezed lemon juice
1 cup diced red and/or green bell pepper	2 Tbsp olive oil
and/or halved cherry tomatoes	1 tsp minced fresh garlic
1/2 cup diced English cucumber, skin on	1 tsp dried basil
1/4 cup chopped green onion	1/2 tsp dried oregano
1/4 cup sliced black olives	pinch of freshly ground black pepper
1/4 cup diced red onion
2/3 cup light feta cheese, crumbled

1. Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium-low, cover and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Transfer to a large serving bowl and set aside to cool.
2. Add the red and/or green pepper and/or tomato, cucumber, green onion, olives, red onion and feta cheese to the cooled quinoa.
3. Whisk the lemon zest and juice, oil, garlic, dried basil, oregano and pepper in a small bowl. Pour the dressing over the quinoa mixture and toss to coat well. Garnish with fresh basil.