She's Back!

Apparently if one sends a long rant-y e-mail to the CEO of Comcast, they can get some WICKED customer service.

I am proud to report that after receiving no fewer than four phone calls from different departments, (not to mention one very helpful Twitter guy and my own personal Comcast Diva, Madame Dre)and a visit from my new best buds, Supervisors Michael and Ricardo, I am back in business.  Shiny new modem working swimmingly, and my phone and internet working all uninterrupted and stuff.  Whoo hoo!

I am so excited I thought I would share a couple of very happy new recipes that I came up with last night....

I mentioned the other day our new organic produce boxes, and the fact that I had two beautiful bunches of Swiss Chard this week.  And it was Roasted Chicken night, making the chard a natural side dish.

But as much as I love our standard Roasted Chicken, I wanted to do something a little punchier.  Charming Suitor loves cumin, as do I, and I know I don't use it often enough.  I remembered a Peruvian grilled chicken breast I had somewhere a few months back, and that I loved the lemony spicyness of it.  So I headed to the kitchen to wing a marinade for the chicken, full of the warmth of cumin, garlic, lemon zest and juice, some vinegar for punch.  

While it was roasting, filling the house with wonderful heady aromas, I grabbed the chard.

I've most commonly done a quick and simple saute with chard, or the occasional creamy gratin.  But I wanted something more toothsome.  Charming Suitor is passionate about the chick pea, loves them in salads, so I always have a couple cans around.  I love white beans with kale, so why not chard and chickpeas?  Turns out, it was a match made in heaven.

A simple batch of caramelized cauliflower florets, toasted to crispy goodness in a cast iron skillet, a bottle of Nebbiolo, and dinner was perfect. 

And even better?  Totally healthy and good for us.  Delicious and virtuous.  My favorite combo.

Hope you enjoy!

Peruvian Style Roasted Chicken


3 tablespoons ground cumin
1 1/2 tablespoons garlic powder
2 tablespoons paprika
Zest and juice of one lemon
1 small shallot, grated
Pinch red pepper flakes
½ teaspoon fresh ground black pepper
1 teaspoon salt
2 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil

1 (3 to 4 pound) roasting chicken

Mix together the spices, zest, vinegar, wine, lemon juice and oil in a small bowl to form a marinade.

Wash the chicken thoroughly. Rub the marinade all over the inside and outside of the chicken, including under the skin if you can manage. Place the chicken in a large zip top bag and let marinate in the refrigerator for at least 2 hours, but up to overnight.

Remove the chicken from the refrigerator and let come to room temperature while you preheat the oven to 350. Roast breast side down for 30 minutes. Flip breast side up and roast until a thermometer in the thickest part of the thigh registers 160 degrees. Remove from oven, tent with foil and let rest for at least 12-15 minutes.

This is a great marinade for turkey legs or thighs, pork tenderloin, or skirt steaks. If you want, you can cook this on the grill, and if you have a rotisserie, have at it!

Chard and Chickpeas


2 bunches Swiss Chard
1 can chickpeas, drained and rinsed
2 T olive oil, plus more to finish
1 t Worcestershire sauce
1 T white balsamic vinegar (or white wine vinegar)
½ c chicken stock
Salt and pepper to taste

Separate the stems from the leaves of the chard, and chop the stems into ½ inch slices, and tear the leaves in 1 ½ inch pieces. Heat a skillet over medium high heat and add the oil. When the oil begins to shimmer, add the chickpeas and sauté until they begin to get a little golden and crispy on the outside. Add the chard stems and cook for a minute, then sprinkle the Worcestershire sauce and vinegar over the top and cook until nearly evaporated. Add the chard leaves and toss to combine, and pour the chicken stock over. Continue to sauté until the leaves are cooked, and the stock is mostly gone. Season to taste with salt and pepper, and finish with a drizzle of olive oil.

Anyone have any spontaenous flashes of genius for easy weeknight dishes to share?

Yours in Good Taste,
The Polymath