Tag Archives: dinner

Roast Chicken With Maple Butter & Rosemary

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If you’re looking for a simple roast chicken recipe that hits all the cozy notes of fall, look no further. This is it. Thank you, Colu Henry and the NYT! Maple, rosemary and butter (I used vegan butter because, kosher) join forces to create a juicy bird that is caramelized on the outside and a delight to eat. I threw in carrots and potatoes to roast alongside the chicken and I do not regret that decision. The veggies caramelize in the flavorful maple-y chicken pan drippings making this a complete meal. Littles enjoy this sweet-salty dish too!

Roast Chicken with Maple Butter & Rosemary

Adapted slightly from The New York Times

  • 1 (3 1/2-pound) whole chicken
  • Kosher salt and black pepper
  • 2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
  • 4 tablespoons unsalted vegan butter
  • 2 tablespoons maple syrup
  • 3 whole carrots, peeled and cut into 2-inch chunks
  • 3-4 Yukon gold potatoes, cut into chunks
  • 1 onion, quartered
  • Olive oil

Preheat oven to 375 degrees. Season the outside and inside of the chicken with salt and pepper. Place the chicken (breast-side up) in a large cast-iron skillet or dutch oven and stuff the rosemary sprigs inside the bird.

In a small saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup for about 1-2 minutes until it thickens a bit. Spoon all of the mixture over the chicken, making sure it is evenly covered all over. Don’t worry about the mixture landing in the bottom of the pan. Scatter the carrots, onion and potatoes around the chicken, drizzle with olive oil, season with salt and pepper and toss around.

Roast the chicken and veggies, occasionally basting the chicken with the pan juices (if you remember) for about 60-120 minutes until it’s nice and golden. Allow the chicken to rest at least 10 minutes before carving.

Pizza Two Ways

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I love experimenting with pizza toppings. This is not to say that I don’t enjoy a classic plain cheese pizza now and again – I’m not a monster. But there’s something to be said for un-basic toppings. For inspiration I love to look at Gjelina’s menu (I also have their cookbook). Some of my pizza bucket list toppings include: brussels sprouts and burrata, smoked mozzarella and jalapeno, feta and blistered tomato, and castelvetrano olive and caramelized onion to name a few.

Sometimes when the stars align just right some of these ingredients happen to be in my fridge. (OK, maybe I am a bit bougie?) Leftover ricotta cheese, frozen spinach and some Trader Joe’s Soyrizo were the heroes this time around. A stray can of whole plum tomatoes served as the super simple sauce on one side of my pizza and on the other side I opted for just olive oil and minced garlic. I always keep store bought pizza dough in my freezer – it opens up so many doors.

It’s easy to order a pizza (thank you, Seamless) but it’s also surprisingly easy to make extraordinary pizza at home. Forage your fridge for some interesting topping ingredients and use whatever cheese you have on hand – feta, mozzarella, goat cheese – it’s all fair game! If you want to replicate my half and half pie, just halve each of the below recipes.

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Pizza with Spinach and Ricotta 

  • 1 package of store bought pizza dough, at room temperature
  • Cornmeal
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 6 ounces frozen spinach, defrosted and wrung out with a paper towel
  • 1 cup ricotta
  • 8 ounces whole milk fresh mozzarella
  • Salt and freshly ground pepper

Preheat oven to 450 degrees Fahrenheit. Using your hands begin stretching the dough into whatever shaped pan you will be using – I used a 9 x 13 inch cookie sheet. I find it easier to stretch the dough in the air vs. rolling it out with a rolling pin. (I also find that I do this best when drunk) Sprinkle some cornmeal (be somewhat generous) on the bottom of the pan to prevent dough from sticking. Place dough in the pan and drizzle olive oil on top. Sprinkle minced garlic on. Using a tablespoon, dollop some ricotta cheese blobs around the dough surface. Take clumps of spinach and scatter on the dough next. Finally tear apart pieces of the mozzarella and place in areas that are devoid of ricotta or spinach. Sprinkle with salt and freshly ground pepper. Bake pizza for 18 minutes or until crust is golden brown.

Pizza with Soyrizo and Mozzarella 

  • 1 package of store bought pizza dough, at room temperature
  • Cornmeal
  • Tomato sauce (I used a can of whole plum tomatoes that I pureed in the can with an immersion blender)
  • 1/2 package of soyrizo, browned
  • 8 ounces whole milk mozzarella
  • Red pepper flakes
  • Arugula

Preheat oven to 450 degrees Fahrenheit. Using your hands begin stretching the dough into whatever shaped pan you will be using – I used a 9 x 13 inch cookie sheet. I find it easier to stretch the dough in the air vs. rolling it out with a rolling pin. (I also find that I do this best when drunk) Sprinkle some cornmeal (be somewhat generous) on the bottom of the pan to prevent dough from sticking. Sprinkle some cornmeal (be somewhat generous) on the bottom of the pan. Place dough in the pan and spread a generous amount of tomato sauce on top. Sprinkle the soyrizo on top of the sauce and finish with torn pieces of the mozzarella. Sprinkle with red pepper flakes and bake for 18 minutes or until crust is golden brown. When the pizza comes out of the oven, top with arugula and serve.

Spiced Turkey Burgers

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I love when ingredients inspire a meal. Fluffy pitas caught my eye at the grocery store and in an effort to keep things somewhat healthy I grabbed some ground turkey too. Cinnamon, cumin, chopped garlic, and parsley (mint would have been perfect) lend a Greek flavor to the turkey burgers, which I grilled in my poorly ventilated apartment. “My coat smells like turkey,” Oliver said. Oh well, the sacrifices we make for grilled meat. I served the burgers with a quick pickled slaw, Israeli salad, and tehina. Sour pickles and roasted eggplant would have been good too.

photo 4photo 1 (1)photo 2photo 3Spiced Turkey Burgers

1 lb ground turkey

2 cloves garlic, chopped

1/4 cup red onion, chopped

1/4 cup parsley, chopped

2 tsp cinnamon

1 tsp cumin

1 tsp salt

Mix all ingredients in a bowl and divide into four equal portions. Form patties. Heat grill pan over medium-high heat. Grill patties about 4 minutes on each side.

Spiced Flatbread Burgers

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Sometimes you just need red meat.  I eat a lot of vegetarian dishes during the week, because it’s easy, convenient and doesn’t require planning ahead (aka defrosting or purchasing meat). Stanbys include pasta, veggie chili, shakshuka and soup.  But, sometimes I just want a burger. You get that, right? This recipe is not only easy, but effing delicious.  The recipe calls for ground lamb, but I used ground beef. Cumin, coriander and cinnamon flavor the meat which sits between two flatbreads and is then grilled to juicy perfection. The beef cooks inside the flatbread creating a crunchy juicy burger scenario unlike anything you’ve ever tried.   Please make these. They’re effing delicious.

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Spiced Flatbread Burgers

Adapted from Bon Appetit

1 lb ground beef

1 small onion, finely chopped

1/4 cup flat leaf parsley, chopped

1/2 tbs coriander

1/4 tsp cinnamon

1/4 tsp cumin

1/2 tsp salt

freshly ground pepper

olive oil

3 flatbreads or pitas

Mix the beef, onion, parsley, coriander, cumin, cinnamon, salt, pepper in a large bowl. Heat grill or grill pan to medium heat brush with olive oil.  Cut the flatbread into four triangles and place filling onto flatbread wedges and top with another wedge. I put about an inch of meat. Grill flatbread sandwiches until filling is cooked through and bread is crisp, about 5 minutes per side. Serve with Israeli salad.