Cream Cheese Chicken Grape Salad with Shitake Mushrooms

 This was something I just threw together and found it really good.  Since I did kind of just make it up you may want to modify amounts to your taste because I am just guessing. 

Recipe: for 2

Baby Spinach (2 handfuls)
Arugula (2 handfuls)
Can of Costco Chicken (I would have used my own canned but didn't have any)
Cream Cheese 1/4 c.
4 Tbsp of Stone Ground Mustard
Red Grapes 1 c.
Shitake Mushrooms 1 1/2 c.
1 Tbsp olive oil/coconut oil
Red Cabbage 1/2 c.
Toasted Walnuts
Salt and Pepper to taste

Place Spinach and Arugula on 2 plates.  Put canned chicken in a bowl and mix in cream cheese and mustard.  Slice cabbage really thin and add in.  Cut grapes into smaller slices and add in.  Add on top of bed of greens. 

Meanwhile cook the mushrooms in the oil and salt and pepper to taste. 

Add the mushrooms and toasted walnuts to top and enjoy!

Made with leftovers the next day and used romaine lettuce in addition to the spinach and arugula.  I wouldn't add nuts in until going to eat because they will get mushy if you are having them for leftovers. 

Strawberry and Leek Quesadilla

Pure awesomness!

Recipe and picture found on Sproutedkitchen.com

I know this sounds strange but trust me it is awesome.  It was great for lunch and easy to make.  This recipe makes two (using four total brown rice tortillas) quesadilla...I would use just a little coconut oil when grilling them.

1 Leek
2 tsp. Coconut Oil/Olive Oil
2 Brown Rice Tortillas
1/3 Cup Soft Goats Cheese
1/3 Cup Grated Mozzarella
Thinly Sliced Strawberries
Fresh Ground Pepper
Cilantro

1. Remove the tough, dark green top of the leek, to use only the white and light green parts. Slice the leek in half length wise and clean out any dirt. Slice thin.
2. Heat 1 tsp of the oil in a large pan and saute the leeks with a pinch of salt for about 10 minutes until softened and just browning in parts. Transfer to a bowl.
3. Over medium high heat, warm the remaining tsp. of oil and lay down one of the tortillas. Use your discretion as far as filling amounts. All across the tortilla, sprinkle half of both cheeses, desired amount of the sauteed leeks, strawberries, a sprinkle of pepper and the rest of the cheese. Cover with the other tortilla and cook about 2 minutes until the bottom is browned, flip the quesadilla and cook 2-3 minutes on the other side. Slice and sprinkle some cilantro if you'd like.

Another Soup Recipe

Spiced Lentil Soup with Coconut Milk
Recipe and photo found on Sproutedkitchen.com

I love making soup this time of year and was looking for something different.  I really liked this one and my family ate it well so I will for sure make it again. I used Kale for the greens and I really liked it because it doesn't get mushy like spinach does when it is heated.

SPICED LENTIL SOUP WITH COCONUT MILK // Serves 6
Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart

The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

1 1/2 cup lentils, rinsed (green suggested)
4 cups low sodium vegetable broth
1 1/2 tsp. tumeric OR curry powder
2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
1 Tbsp. coconut oil
1 large yellow onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon pinch of red pepper flakes to taste
pinch of fresh grated nutmeg
1 1/4 cup coconut milk (use full fat, just believe me)
3 Tbsp. lemon, lime or orange juice
a few handfuls of swiss chard, spinach or kale
1 cup flake coconut, toasted (optional)
chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

Gluten Free Pancakes

Lemon Pancakes with Yogurt and Berries
Recipe and picture from Sproutedkitchen.com

 

I was so glad to find a pancake recipe that was gluten free and a little different from your typical syrup  pancakes.  These were delicious!


1/3 cup almond meal (I used almond flour that I can find in bulk at the Co-op...I have also seen it in bulk at Winco otherwise Bobs Mill has it although it can be expensive)
1/3 quinoa flour (I also get this at the Co-op in bulk)
1/3 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 1/2 Tbsp. natural cane sugar
2 eggs, separated
1 cup buttermilk, yogurt or milk (I used half yogurt and half milk)
1/2 tsp. vanilla extract
3 Tbsp. fresh lemon juice
zest of one meyer lemon
1 Tbsp. melted coconut oil, plus more for cooking

// topping //
1 cup whole or lowfat yogurt
1 Tbsp. fresh lemon juice
2 tsp. honey
blueberries

In a bowl, combine the dry ingredients and stir to mix.
In another bowl, beat the egg yolks with the buttermilk/yogurt, vanilla, lemon juice and zest, and the oil. Add this wet mixture to the dry and stir to combine.
In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
In a frying pan, heat a small pat of oil over medium heat. Pour a scant 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Cook until bubbles form, flip and cook another minute until golden. Repeat with remaining batter.
Mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries.

SHITAKE MUSHROOM + LENTIL ASIAN TACOS

Recipe found on Sproutedkitchen.com

When Ryan came home from work and saw me making this recipe the first thing he said was where is the meat?  He looked very skeptical and unsure but ended up loving these tacos.  The mushroom and lentil mixture is very flavorful and takes place of the meat and then you garnish with greens, avocado, shredded carrots and then drizzle with the sauce.  I used sprouts that were leftover from my No-soy Asian salad recipe I make.  I used organic whole wheat flour tortillas for Ryan and the kids and brown rice tortillas for Heather and I.  I warmed them up in a pan with some coconut oil before filling and serving them.  We will for sure make these again.

INGREDIENTS:
3 garlic cloves
2 Tbsp. white or yellow miso
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of red pepper flakes
3 Tbsp. orange juice
1/4 cup rice vinegar
2 packed cups basil leaves
1 packed cup cilantro
3 Tbsp. toasted sesame oil


1 1/2 Tbsp. extra virgin coconut oil, divided
half of a yellow onion, diced
6 oz. shitake mushrooms (cut into medium size chunks)
3/4 cup cooked lentils (I used red)
2 tsp. apple cider vinegar
sea salt + pepper

small tortillas
1-2 super ripe avocados
3/4 cup fresh grated carrots
micro greens, for garnish

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don't be shy, it's all the gusto here) and top with the micro greens. Enjoy warm.
* So, I read this hint about mushrooms that you don't immediately cook them in a bunch of fat. If you cook them in just a teeny bit and some salt, they release a lot of their own water and concentrate the flavor and THEN you add some fat (oil, butter or what not) and it finishes off the flavor and texture instead.

Great Lunch Salad

Recipe found on Sproutedkitchen.com

This recipe is a great lunch idea or you could make it as a side dish.  It keeps well in the refridgerator although we loved it so much it didn't last long.  Phoenix loved it, Sophia liked it, and Gabriel hated it and puked it up all over the counter.  Don't let that stop you from making it because it really is awesome.

PASILLA CHILE + LIME CABBAGE SLAW // Serves 6 as a side

zest and juice of two large limes
1 Tbsp. honey
1/2 tsp. sea salt
1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)
1/4 cup olive or grapeseed oil
2 Tbsp. greek yogurt or mayonaise (see note) *I used organic plain yogurt...I never use mayo.
1 head green cabbage
1/4 cup finely diced red onion
1 bunch of cilantro, roughly chopped
1 ripe mango, peeled and diced
3/4 cup toasted macadamia nuts

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.
Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.

Best Treat EVER!

Almond Date Truffles
Recipe found on Sproutedkitchen.com

I absolutely love this recipe!  I have already made them twice in the last few weeks.  My kids love them and I feel good about sending them in their lunches.  It is amazing to me that you can make something so sweet and good without using any sugar.  They are a must try!

ALMOND DATE TRUFFLES // Makes 18

Some dates can be super dry and hard, but for this recipe, you want to try to get your hands on some that are plump and slightly glossy, with no crystalized sugar on the surface. I get really have good luck at Costco or Trader Joes. You can taste the good quality cocoa here, so while a bit pricier, I like Scharffen Berger or Valrhona.

• 20 Medjool dates, seeded and halved
• 1/2 tsp. vanilla extract
• 1/3 cup creamy almond butter
• 1/3 cup unsweetened shredded coconut
• 1/3 cup plus 1 Tbsp. natural cocoa powder (I use raw Cacao powder)
• 1/2 tsp. sea salt
• 1 tsp. cinnamon
• 1/3 cup toasted almonds, well chopped

Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.

Quinoa Soup

This soup is so good!  It has really good flavor and is pretty simple.  You might want to add more vegetable broth because the quinoa soaks up a lot of the liquid. 

Ecuadorean Quinoa and Vegetable Soup

Ingredients:

•  1/2 cup raw quinoa
• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 teaspoon salt
• 1 cup diced potato
• 1 cup chopped red bell peppers or 1 cup green bell pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
• 1 1/2 cups chopped fresh tomatoes
• 1 cup diced zucchini or 1 cup yellow squash
• 1 tablespoon fresh lemon juice

Directions:

1. Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
2. Heat the oil in a large soup pot.
3. Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
4. Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
5. Cover and bring to a boil; lower heat and simmer for 10 minutes.
6. Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
7. Add in the lemon juice; stir to combine.
8. Serve.

Thrive Crackers and Salsa

I have two cracker recipes to share from Brendan Brazier's Thrive book.  One of my favorites.  The cracker in this photo is the Curry Lentil.  Both crackers recipes contain a large amount of nutrition in a compact form.

Curry Lentil Crackers 

1/4 C chickpea flour
1/4 C cooked or sprouted lentils *
1/4 C sunflower seeds
2 T balsamic vinegar
1T coconut oil
2 tsp curry powder
1 tsp cumin
1/2 tsp agave nectar
sea salt to taste

Preheat oven to 300 Degrees.
In a food processor, process all ingredients.  Lightly oil a baking tray with coconut oil.  Spread mixture on baking tray as thinly as possible.  Bake for 30 minutes.

These crackers are delicious and great for you.  If you are expecting a "ritz" cracker then, yes, you will be disappointed.  But I assume if you are looking for recipes on this blog you are looking to change your habits and understand that your taste buds (and brain) need some re-training.

* Sprouted lentils are amazing.  They are easy to sprout using only a mason jar and cloth for the lid  secured with a rubber band.  You can use them in salads for extra flavor and nutrition.  TO SPROUT: put the desired amount in a mason jar and fill half of the jar with water and leave overnight.  The following day, drain the water and thoroughly rinse (I use a colander).  Shake as much water off as you can and put back in the mason jar.  You will notice a sprout on the lentils.  You can repeat this process as long as you like depending on how much sprout you would like.  Store in the fridge.

Lemon Rooibos Crackers  

1/4 C almonds
1/4 C pecans
1/4 C sesame seeds
3 T fresh lemon juice
1T lemon zest
1T coconut oil
1 tsp ground rooibos*
1/2 tsp agave nectar
sea salt to taste

Repeat the same steps as used for the Curry Lentil Crackers.

*Rooibos is a red tea from South Africa.  It is caffine free, full of antioxidants, alkaline-forming properties, and rich in minerals and trace minerals.  If you cannot find the tea in loose leaf form buy it in prepackaged tea bags and cut the bags open to use the tea leaf.

Pineapple Salsa

1/2 jalapeno
2 C cubed pineapple (I like mine in small cubes)
1/2 C chopped red bell pepper
1/4 C diced Spanish onion (I use red onion...I don't know what a spanish onion is!)
1T chopped cilantro
1T fresh lime juice
1 T hemp oil
1 tsp lime zest

Combine all ingredients.

Frittata with Spinach, Potatoes, Peppers, and Feta

The Frittata recipe for Trisha...this is also from Jillian's cookbook

2 cups baby spinach leaves or coarsely chopped flat-leaf spinach, rinsed

1 Tbs olive oil

1 cup diced red onion

Pinch of salt

3 ounces cremini or button mushrooms, trimmed and sliced (about 1 cup)

1 small (about 3 ounces) russet potato, cut into 1/4-inch cubes (about 1/2 cup)

1/2 red bell pepper, cut into 1/4-inch cubes (about 3/4 cup)

4 large eggs

1/2 cup crumbled low-fat feta cheese

1 tsp chopped fresh oregano

1/4 tsp ground black pepper

Set rack about 4 inches from the broiler and preheat the broiler to low.

Heat an 8 to 10 inch cast iron or other oven proof skillet over low heat.  Add the spinach with the rinsed water still clinging to the leaves ( if the spinach is completely dry, add a tablespoon of water to the pan with the spinach).  Cover and cook until the leaves have barely wilted, about 1 minute.  Transfer to a colander and use tongs to squeeze out as much liquid as possible.  Wipe the skillet clean.

Add the olive oil to the cleaned skillet and heat over medium heat.  Add the onion and salt and cook, stirring occasionally, until the onion is beginning to soften, about 2 minutes.  Add the mushrooms and cook, stirring occasionally, until lightly browned, about 2 minutes.  Stir in the potato and pepper, cover, and cook, stirring once or twice, until the potato is tender but still firm, another 5-7 minutes.

Meanwhile, in a medium bowl, whisk the eggs until lightly beaten.  Stir in the reserved spinach, the feta, oregano, and black pepper.  When the potato mixture is cooked, evenly pour the egg mixture over it.  cook until the eggs are set around the edges, about 10 minutes.

Place the skillet under the broiler for 1 to 2 minutes, until the top of the frittata is puffed and lightly browned.  Serve hot.

No-Soy Asian Chicken Salad

This is one of my favorite recipes from the clean diet...it can be found in the book.  I wanted to post it because the first time I did clean I completely overlooked this recipe an never tried it.  It is so good! This recipe makes a lot (way more than two servings)...I make it for dinner for my whole family and add just a little more of everything.  I also like to make this for lunch and have leftovers.  It will last for several day later in the fridge.

Ingredients for chicken marinade
1 Tbs olive oil
2 garlic cloves crushed
1-inch piece of grated ginger
1 tsp. salt
2 boneless. skinless organic chicken breast

1. Mix ingredients.
2. Marinate chicken for at lest half and hour.
3. Saute chicken 5 minutes on each side or until fully cooked.
4. Chop into cubes.  Set aside.

Salad Ingredients
Handful of baby arugula
Handful of finely shredded green cabbage
Handful of finely shredded purple cabbage
Handful of sunflower/daikon sprouts
1/2 cup snow peas cut in angle
1 carrot
1 small daikon shredded *I had never bought one before...they look like a large white carrot (not a parsnip). You peel it just like a carrot and shred it with a grater.
1 cup of mandarin segments
1 Asian pear cut in triangle
handful slivered almonds
1/4 bunch cilantro chopped
2 green onion thinly slices white and green.

Salad Dressing
2 Tbs extra virgin olive oil
2 Tbs sesame oil
1 Tbs fresh lemon juice
1 tsp clear agave/raw honey
pinch of cayenne
salt to taste

1. Mix all ingredients in a bowl.
2. Add Dressing and toss.
3. Add Chicken.
4. Garnish with slivered almonds

Russet Potato Salad with Arugula and Lemon

Sorry I have no picture for this recipe but trust me it is a good one.  It is from Jillian Michaels cookbook Master your Metabolism.

2 ounces arugula leaves, stems trimmed, leaves coarsely chopper (about 2 Cups)
3 pounds russet potatoes, scrubbed and cut into 3/4-inch pieces *I used red potatoes instead of russet.
1 large head garlic, cloves separated and chopped
3/4 tsp. salt
Grated zest and juice of 1 lemon
About 2 Tbs champagne vinegar
1 tsp Dijon mustard
Freshly ground pepper to taste
1/3 cup extra-virgin loive oil
1 cup chopped celery
3 Tbs chopped fresh chives or scallion greens

Place the arugula in a large mixing bowl

In a large saucepan, place the potatoes, garlic, and 1/4 teaspoon of the salt, and add cold water to cover.  Bring to a boil.  Reduce the heat and simmer, partially covered, until the potatoes are just tender, about 5 minutes.  Drain well and transfer to the bowl with the arugula.

Meanwhile, pour the lemon juice into a glass measuring cup.  Add enough vinegar to make 1/4 cup.  Pour into a small mixing bowl.  Add the mustard, grated lemon zest, remaining 1/2 tsp salt, and 1/4 tsp pepper.  Whisk to combine.  Whisking constantly, pour in the olive oil in a steady stream.

Pour the vinaigrette over the potatoes and toss gently.  Set aside to cool for 30 to 60 minutes, and then refrigerate until cold.

Stir in the celery and chives.  Taste for seasoning and add more lemon juice or pepper, if desired. Serve.
*this actually tastes really good warm so you don't have to wait that long for it to cool.

Lean Lasagna

Here is the recipe Trisha requested...I can't remember if we made this while in Sun Valley but we make it all the time and it is yummy.

INGREDIENTS

• Vegetable-oil cooking spray
• 1/2 cup chopped onion
• 1 lb ground turkey breast
• 3 cups tomato sauce
• 3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped fresh spinach (or chard)
• 2 cups fat-free ricotta
• 1/4 tsp nutmeg
• 1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
• 2 cups (8 oz) shredded part-skim mozzarella

DIRECTIONS

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9“ x 13” baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

Indian Butter Chicken with Rice

Here is the Indian recipe that I made when you all came for the race.  I have made some changes to the recipe and will note what was changed.

1 onion (1/2 lb.) peeled and chopped
2 Tbs. fresh ginger, finely chopped
2 cloves garlic minced
1 fresh jalapeno, seeded and chopped
1 Tbs. olive or canola oil
2 tsp. Garam Masala
1 tsp. chili powder
1 tsp. cardamom
1/2 tsp. coriander
1 can (6 oz,) tomato paste
2 1/2 C. chicken broth *I use low sodium chicken broth
1/2 C. half and half or heavy cream * I use canned coconut milk
1/4 tsp. crushed bay leaves
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 tsp. coarse-ground black pepper
1 tsp. salt
1/4 C butter *I use 2 Tbs. coconut oil
lime wedges
fresh cilantro, chopped

Cook rice according to package instructions. *you can use any type of rice you like although the recipe calls for Basmati Rice.  I use Jasmine.

In a large saute pan, combine onion, ginger, chili, and oil.  Stir often over medium-high heat until onion is lightly browned, about 5 minutes.  Stir in garlic, garam masala, chili powder, cardamom, and coriander.  Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth.  Whirl until very smooth.  Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes.  Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry.  Mix chicken with salt and pepper.  Set pan over high heat; add 1 Tbs. butter and the chicken.  Stir until chicken is no longer pink on the surface, 2 to 3 minutes.  Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.  Cut remaining 3 Tbs. butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice.  Squeeze line juice over portions and garnish with cilantro. *I also serve this with Indian flat bread sometimes.

Zuchinni Chocolate Pero Cake

Okay little disclaimer...not the prettiest picture because my cake stuck in the pan.  Should have greased it better and also should have cooked slightly longer.  It was delicious though and everyone LOVED it.  If I make it again soon I will post another picture :) The icing also hadn't had time to harden up yet in the fridge.  

Cake

• 1/2 cup (8 tablespoons) butter
• 1/2 cup applesauce
• 1 3/4 cups sugar (or you can use 1 1/4 c. honey but I used sugar)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup yogurt
• 2 1/2 cups unbleached all purpose flour
• 3/4 cup Baking cocoa (or unprocessed cacao)
• 2 Tbsp Pero, optional but tasty
• 3 cups shredded zucchini (about one 10" zucchini)*
• 1/2 cup chocolate chips (I used the darkest I could find)
• 1/2 cup walnuts chopped
• *Why the range in weights? Zucchini's weight varies a lot, depending on its moisture. To avoid having to make a decision about weight, consider measuring zucchini by volume.

Icing

• 4 baking chocolate squares
• 1/4 c. butter

 Preheat the oven to 325°F. Lightly grease a 9" x 13" pan. ( I used a bundt cake pan but should have greased it better)

2) In a large mixing bowl, beat together the butter, applesauce, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3) Beat in the eggs.

4) Stir in the yogurt alternately with the flour.

5) Add the cocoa and Pero powder, mixing until smooth.

6) Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.

7) Bake the cake for 50 to 65  minutes, until the top springs back lightly when touched, and it seems set. Depending on the zuchinni's moisture makes the cooking time vary a lot.  

8) To ice the cake: melt the chocolate squares and butter together.  Let cool until a smooth but not too runny consistency and pour over top.

Walnut-Stuffed Chicken Roulades

The whole family really liked this which is good because none of them really like mushrooms or spinach and they were hidden well ;) It is a bit work but fun to do. (inserted later) NOT A GOOD LEFT OVER MEAL!!!

Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.

Martha Stewart Living, March 2010 
            

Yield Serves 6

Ingredients

• 10 thin, crisp whole-grain crackers, such as Kavli
• 1 1/4 cups chopped walnuts, toasted
• 2 teaspoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 shallots, finely chopped
• 3 ounces shiitake mushroom caps, chopped (3 cups)
• 1 tablespoon fresh thyme
• 2 ounces spinach, trimmed
• 1 tablespoon water
• 3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
2. Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
3. Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

Fennel, Sugar Snap Peas, and Tarragon

 

This is a really light salad that gores really well with grilled halibut (or whatever fish you might want to cook).  It is very light and fresh tasting.  Jonathan and I really liked it but the kids thought the fennel was gross.  It does have a slight taste of black licorice so if you don't like fennel don't try it.  Super simple and easy.  I sliced the fennel with my mandoline slicer to get fine cuts. 

 

 

Martha Stewart Living, June 2011             

Ingredients

• 1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandoline)
• 7 ounces sugar snap peas, thinly sliced lengthwise
• 2 tablespoons fresh tarragon
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse salt

Directions

1. Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

No Bake Brownies!

These brownies are amazing!! They are 100% raw and let me just tell you...if I had butter infused chocolaty gooey sugar goodness.....I would much rather grab one of these.  No temptation.

1 c walnuts
1 c dates, pitted
1/2 c cacao powder
pinch of salt
raw cacao nibs (optional)

Process walnuts in food processor until it makes a flour consistency.
Add dates, process.
Then slowly add cacao powder and salt until texture is like a dough.
Patt dough into pan.
Sprinkle cacao nibs on top (this just adds crunch and extra chocolate, oh yeah)

This recipe makes a small amount.  This pan is a 7x5 pirex.

Eggplant Pomodoro Pasta

We had some eggplant from a neighbor and needed to use it so this is always my go to recipe.  I used fresh basil from the garden and it added some really nice flavor.  This is a great recipe if you are a little hesitant to use eggplant but have some that needs to be used.

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 4 plum tomatoes, diced
• 1/3 cup chopped pitted green olives
• 2 tablespoons red-wine vinegar
• 4 teaspoons capers, rinsed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper, (optional)
• 12 ounces whole-wheat angel hair pasta
• 1/4 cup chopped fresh parsley, or basil

Preparation

1. Put a pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Lemon Coconut Breakfast Bars

I made these for the kids breakfast this week and loved them.  I doubled the recipe and used a 9 x 13 pan.

Ingredients:
1½ Tbsp chia seeds
3 Tbsp fresh lemon juice
1 cup oat flour
½ tsp baking powder
pinch sea salt
¾ cup + 2 Tbsp shredded dried coconut, divided
2 Tbsp lemon zest
2 Tbsp coconut oil, melted
2 Tbsp applesauce
¼ cup maple syrup or agave nectar
½ cup packed soft medjool or honey dates, pitted (about 8-9)
Directions:
Preheat the oven to 300 degrees. Grease a 8×8” baking pan.
In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.
Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.
In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.
Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares. Makes 16 2”x2” squares.

Zuchinni Fritters

So I really loved these.  I did do some modifications that I think made them better.  If you have zuchinni to use this is a great one.  I added 1/4 c. of parm cheese and did half parsley half cilantro.  I also used whole wheat flour and it didn't make a bit of difference...actually it probably tasted better because of it.  I also made homemade salsa from everything in our garden to go with it.  DELICIOUS!  Really a good comfort food feel but so good for you. Loved it.  Thanks to my friend Shea for sharing it with me. 

ohh and I doubled it...glad I did we have some leftovers for breakfast. 

Martha Stewart Living, March 1999             

Ingredients

• 1 pound (about 2 medium) zucchini
• 1 teaspoon salt
• 1 tablespoon freshly grated lemon zest (1 lemon) plus
• 1 lemon, cut into 8 wedges (optional)
• 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (I used half cilantro and highly recommend it)
• 1 medium clove garlic, peeled and minced
• 1/4 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour (use wheat instead its YUMMY!)
• 2 to 4 tablespoons olive oil
• I added parm cheese (at least 1/4c)

Directions

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Chinese Chicken Salad

 

I wish I had taken my own photo.  It was much prettier than this one.  You can't even see the shredded carrot in it.  O'well.  I was thinking that my kids wouldn't like this recipe so I have been putting it off but I had a red cabbage from my garden I really needed to use so I finally made it tonight.  I am not kidding it was seriously so good!  Kai who says he hates red cabbage asked for more and more of it.  The sauce is going to be my new go to for when I make spring rolls.  It is so yummy you will NOT BE disappointed! 

 

 

2-1/2 cups thinly sliced red cabbage (about 1/3 medium head)
1/2 cup shredded carrots (about 1 large carrot)
1/3 cup thinly sliced (on the diagonal) scallions (about 4, white and green parts)
1 tsp. plus 3 Tbs. low-salt soy sauce
3-1/2 tsp. granulated sugar
Kosher salt
1 clove garlic
1-inch piece fresh ginger, peeled and sliced
1/4 cup packed cilantro leaves, plus 1 Tbs. chopped
3 Tbs. creamy peanut butter
1 Tbs. fresh lemon juice
2 Tbs. peanut oil
1 lb. thinly sliced chicken breast
1/3 cup toasted sliced almonds or chopped peanuts

---

In a bowl, combine the cabbage, carrots, scallions, 1 tsp. soy sauce, 1 tsp. sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.

In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 tsp. sugar. Pulse until

well combined, scraping the bowl as needed.

In a large skillet over medium-high heat, heat 1 Tbs. oil. Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes. Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl. Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine. Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 460; Fat (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 5; Protein (g): 39; Monounsaturated Fat (g): 13; Carbohydrates (g): 19; Polyunsaturated Fat (g): 7; Sodium (mg): 1080; Cholesterol (mg): 85; Fiber (g): 5; 

            

photo: Scott Phillips

 

From Fine Cooking 51 , pp. 86

June 3, 2002

Sesami Kale Salad

I am always trying to find ways to make Kale that I like because I REALLy WANT to like it.  Its so good for you and I have a ton of it growing in the garden.  I usually try to desquise it in smoothies but this is a keeper for sure.  Danette once again scored with this recipe.  I forgot it was Kale because the flavors were so good.  Jonathan was loving it so much he was talking about eating it for breakfast with eggs.

Sesame Kale Saladserves 4 as a side
1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
1 garlic clove, minced
2 t minced fresh ginger
3 T rice vinegar
1 T olive oil
1 T toasted sesame oil
1 T soy sauce
2 T minced red onion
1 carrot, shredded
1 T sesame seeds, toasted
salt and pepper, to taste
Parmesan cheese, to taste (optional)

In a large bowl, add the kale, garlic, ginger, rice vinegar, olive oil, sesame oil and soy sauce. With your hands, massage the kale leaves, for 1-2 minutes, until the ingredients are well mixed. Add the red onion, carrot and sesame seeds, tossing well. Season to taste with salt and pepper. Let sit at least 20 minutes. If desired, garnish with Parmesan cheese before serving.

http://www.fresh365online.com/recipes/2011/9/1/sesame-kale-salad.html

Chicken Kebabs and Nectarine Salsa

You will have to thank Danette for sharing this amazing recipe.  I LOVED IT!  One of the best I have tried and I have liked a lot lately.  I wouldn't have thought to put nectarines and red bell peppers together.  It is seriously yummy!  Hope you like!

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 teaspoons chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces $
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• 1 large red onion, cut into 32 (2-inch) pieces $
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• Cooking spray
• 2 cups diced nectarine (about 3) $
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• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced red onion $
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• 2 tablespoons fresh cilantro leaves $
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• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons minced seeded jalapeño pepper
• 1/4 teaspoon kosher salt
• 1/2 cup diced peeled avocado $
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Preparation

1. 1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
2. 2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
3. 3. Combine nectarines and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.

Jennifer Martinkus, Cooking Light
JULY 2011

Marinated Chickpea Salad

If you guys haven't noticed already...I love chickpeas.  This is a great salad that will fill you up.  The flavors seem Vietnamese-ish to me (favorite).

2 cups cooked chickpeas, drained

2 T extra virgin olive oil or hempseed oil (I used hempseed)
1 teas toasted sesame oil
1 T wheat-free tamari
lemon juice to taste
1 teas agave syrup (optional)
1/2 cup red, orange or yellow bell pepper (capsicum)
1 med carrot
9 baby spinach leaves
couple sprigs each fresh parsley and mint

Instructions:
Add the chickpeas to a plastic container with a tight-fitting lid. Pour the oils, tamari, lemon juice andagave syrup over the chickpeas.

Finely slice the bell pepper and spinach leaves. Grate the carrot. Finely dice the fresh herbs. Add to the container and toss everything until thoroughly mixed.

Put on the lid, and turn the container upside down until the oil mixture reaches the lid. Refrigerate for at least one hour. Shake and invert the container occasionally to coat all the ingredients with marinade.

Served chilled this is a great refreshing summer salad, but it’s also delicious served warm.

From thehealthyeatingsite.com

Summer Vegetable and Chicken Hash

I doubled this recipe and Jonathan probably ate most of it. It was gone in one sitting. I thought it was delicious.  We pulled the red potatoes from the garden, along with the jalepeno peppers and red onion (didn't have scallions).  I didn't have fresh corn so the frozen corn from Costco was still really good.  If I made it again I might use a little more jalepeno (mine maybe wasn't as hot though) and scallions.  I didn't boil the potatoes first but just put them on a griddle and cooked them like hashbrowns. I cut them in smaller cubes so it would cook through okay.  They were really yummy!

 

I served this with a fresh salsa from my garden tomatoes. Would look prettier if you served the hash in a bowl because there was a little liquid left over.

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Martha Stewart Living, June 2009

• Yield Serves 6

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Ingredients

• 1 boneless, skinless chicken breast half (8 ounces), cut into 3/4-inch cubes
• 1 tablespoon extra-virgin olive oil
• 12 ounces small red potatoes, boiled, halved or quartered
• 2 cups fresh corn kernels (from 2 ears)
• 1 scallion, thinly sliced (1/4 cup)
• 1/2 jalapeno chile, stem, ribs, and seeds removed, minced (1 tablespoon)
• 1 cup yellow or red cherry tomatoes (4 ounces), halved
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon fresh marjoram (roughly chopped if large)

Directions

1. Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
3. Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.

Mediterranean Chickpea Salad

So this is another phenominal salad for warm weather.  Light and so tasty!

Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.

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Martha Stewart Living, July 2009

• Yield Serves 6

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Ingredients

• 8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved
• 1 1/4 teaspoons coarse salt
• 1 garlic clove, minced
• 16 whole black peppercorns, crushed
• 3 tablespoons sherry vinegar
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon dried oregano
• 2 cups (8 ounces) yellow or red cherry tomatoes, halved
• 1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice
• 1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)
• 2 carrots (4 ounces), cut into 1/2-inch dice
• 3 scallions, sliced into 1/2-inch pieces
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 tablespoons shredded fresh basil

Directions

1. Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
2. Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil.

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil

Did you know that you can use your zuchinni blossoms and eat them?  They are delicious.  You just pick them preferrably on the day that they bloom.

This salad is so light and fresh.  It is perfect for a hot day and also if you have a garden and want to eat up all the fresh veggies.

If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.

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Martha Stewart Living, June 2012

• Prep Time 15 minutes
• Total Time 30 minutes
• Yield Serves 2

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Ingredients

• 1 generous handful fresh thyme sprigs (about 3/4 ounces)
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
• 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
• 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
• 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
• 6 zucchini blossoms, halved or quartered if large
• 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
• Pinch of red-pepper flakes
• 1/4 teaspoon coarse salt
• Coarsely ground pepper
• 3 ounces fresh ricotta (1/3 cup)

Directions

1. Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
2. Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Healthy Chicken Salad

I really love a good chicken grape salad but don't want to use mayo so I was excited to see this recipe where I could use greek yogurt instead.  I think the only thing I would have done different is add a really salty nut or maybe some pumpkin seeds to give it some more saltiness. 

Recipe found on Wholeliving.com

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound (2 small whole breasts) boneless, skinless chicken breasts
• 3/4 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly chopped chives
• 1 tablespoon freshly chopped tarragon
• 1 Granny Smith apple
• Juice of 1/2 lemon
• 1 cup finely diced fennel
• 1/2 cup finely diced celery
• 2 cups red seedless grapes, cut in half
• 6 slices pumpernickel bread
• 1 bunch watercress, tough stems removed
• Olive-oil cooking spray
• Salty nut/pumkin seeds (optional)

Directions

1. (I skipped this and grilled my chicken) Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.
2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.