Cooking with Coley

OK so most people don’t make stews in the summer, but I guess I’m an exception.  Why would I want a steamy warm dish on a hot summer day?  Well besides the fact that it’s a satisfying and healthy lunch option, I sit in an air conditioned office where it can feel a bit more like winter many days! And in that case, a hot lunch is exactly what I want.

This is a dish I’ve made a couple times. It’s easy and perfect for lunches or leftovers.  Don’t let the summer dissuade you, this stew won’t disappoint.

What you’ll need:

• 1 large split chicken breast (or 1 large boneless breast)
• 1/2 can of cannellini beans
• 3 cups chix broth
• 2 servings cous cous or barley
• 4oz of tomato paste
• 2 carrots sliced
• 2 celery stalks sliced
• 1 small onion chopped
• 1 cup sliced mushrooms
• 3 cloves garlic chopped
• Extra Virgin Olive Oil (EVOO)
• Salt and Pepper to taste
• Thyme (optional – I just had it on hand and threw in a couple sprigs)

Procedure:

• Saute  the carrots, mushrooms, onions, celery and garlic in EVOO in a large pot
• When the veggies begin to soften, add chicken breast and brown the top and bottom
• Add chicken broth, tomato paste and cannellini beans and let simmer for 45 minutes
• Remove chicken and cool so you can shred by hand
• While chicken is cooling, add barley or cous cous
• Cook until barley/cous cous is soft and re-add chicken back in
• Add salt and pepper as needed and serve!

Do you eat warm hearty meals even in the summer? I am always looking for new lunch ideas, so send any warm dish ideas my way!

Post by contributing writer: Heather Cotanch

I love the combination of savory and sweet, but find this a combination that is omitted from most menus. While ordering a side of ham with my blueberry pancakes satiates my craving, I’d much prefer a combination in the more traditional sense of the word. I want the foods to play together on my plate, to meld together as if nature had intended it that way. So with a little inspiration from my love of brunch, Real Simple magazine, and some local ingredients let the flavor party begin.

I started by going for my cupboard where I had waiting a bottle of Gusto Garlic Pure Pleasure Dippin’ Oil from Revolutionary Food Co. I found this in a small creamery in Sonoma County. The oil boasts a smooth, flavor-packed taste. It also requires some preparation- heat in warm water for 5-10 minutes so that the flavors inside have a chance to blend to their fullest. I think this is a mark of the fresh ingredients that they use and the high quality oil. The garlic and herbs settle at the bottom and must be coaxed to mix in. Even before the heating of the 8oz. bottle, the garlic is a prominent fragrance. This was clearly going to be the highlight of the meal because garlic isn’t usually a staple in breakfast recipes.

Then I walked to La Boulange Bakery and ordered a loaf of fresh brioche bread. You could try to make this meal with a whole wheat or other hearty bread, but the sweetness of the brioche is more true to the mood I was trying to go for: a gourmet, yet country palate. Finally, I chose some organic basil, eggs, and strawberries.

What you’ll need (serves 4):

• 1 pint fresh strawberries
• 10-15 fresh basil leaves
• 4 eggs
• 1/2 loaf of brioche
• Gusto Garlic Pure Pleasure Dippin’ Oil

Procedure:

• Start by cutting or tearing the basil into small pieces and slicing the strawberries and combine in a small bowl; set aside.
• Heat the oil inside the bottle on low in a sauce pan filled half way with water. (Do this as if you were warming a baby bottle, put the entire bottle into the water. The oil is ready when the herbs from the bottom release and mix with the oil. Some shaking will be required.)While the oil is heating, heat a skillet on med/low heat. (Using a grill skillet will provide you with beautiful grill marks.)
• Cut brioche into 1/4 inch pieces and brush each side with a healthy amount of Gusto Garlic Dippin Oil.
• Place brioche on hot skillet.Toast each side for 2 minutes or until the bread becomes a golden brown.
• In a  corner of the heated skillet, heat the strawberries and basil. The goal is not to cook the combo, but just to heat it through so that the juices will begin to emerge.
• In a separate pan, make an over-easy egg.

To assemble:
Arrange 3 pieces of brioche on a plate. Top with berries and basil. Sprinkle with a bit of Gusto Garlic Dippin Oil and top with the egg. Garnish with basil leaves and serve.

The evidence of garlic is subtle, but provides an unmistakably unique flavor twist on the traditional brunch. There are endless ways to use this oil. Try it as they recommend, with a loaf of Italian bread, or on pasta, as a salad dressing, or in any recipe that calls for fresh garlic.

Follow Heather on Twitter @cotanch

The beauty of this “recipe,” is that it’s hardly a recipe.  That might sound like it doesn’t make any sense, but the truth is, this is just that easy.

Thanks to the Jay Kordich PowerGrind Pro juicer, I’ve been able to make smoothies in no time at all.  Deliciously healthy and natural treats.

We’ve tried a couple varieties, but the stand-out to date was a Strawberry Pineapple Orange.

Ingredients?  Just like it sounds – strawberries, oranges and pineapple.  Oh and ice.  All you need is a blender and juicer, and you’re steps away from a homemade smoothie.

In case you still need more detail, here you go..

What you’ll need:

Note: I prefer not to use any dairy in my smoothies

• Oranges, peeled (6-8) (while the white pith or rind under the skin surrounding the flesh is bitter, it contains high levels of fiber, anti-cancer agents and important bioflavonoids (an antioxidant), so consider leaving some on)
• 1 Pineapple in chunks or pieces
• 1 lb strawberries (destemmed and cleaned)
• Ice
• Blender
• Juicer

Procedure:

• Juice each fruit separately according to juicer directions; set aside
• After each fruit is juiced, add equal parts to a blender and blend with ice
• Enjoy!

With no added sugar or dairy, this is a light, refreshing and great treat to pack in nutrients, antioxidants and vitamins into your day.

The Meat House opened in Brookline about a year ago, but I just made it there for the first time…shame on me.  However, I’m certainly glad that I did venture over to this little foodie heaven to witness and enjoy what it has to offer.

From beef and poultry to seasonings, specialty foods and an exceptional beer and wine selection, this “neighborhood butcher shop” takes buying your meat to the next level.

And while it’s not where you want to go to save money per pound necessarily, you can count on finding a quality assortment of your favorite meats.  Among other items behind the counter, you can expect to find premium dry-aged steaks, short ribs, lamb and veal. The Meat House also offers select produce, cheeses and a variety of seal-packed side dishes and veggies for an instant meal.  Three words for you: Summer-BBQ-Mecca.

I’d be remiss if I didn’t point out the very friendly and very helpful staff.  Not only did they send us home with some complimentary house-marinated steak tips upon learning it was our first visit, but they also got in touch with their distributors to specially order Ryan an IPA that is not typically sold in New England (Abita).

The Meat House isn’t just a local spot–they have store locations in eight states (Maine, Massachusetts, New Hampshire, New York, North Carolina, Connecticut, Texas and California). While they also sell their meat online, I think visiting the store and perusing the shelves is half the fun.  Check it out!

The Meat House is located in Coolidge Corner at:

1285 Beacon Street | Brookline, MA 02446

Hours: Open Daily in the Summer from 9am to 9pm

I had never considered buying a juicer.  Sure it sounded fun, but the endless juice and drink possibilities never crossed my mind. Nor did I consider the pure delight (and nutrients) a juicer could bring into my life.  

That is, until I actually used one.

I was recently sent The Jay Kordich PowerGrind Pro for review, and it’s turned my thoughts on juicers from “fun, but unnecessary kitchen gadget” to “must-have kitchen essential.”

We’ve been using the fresh juices to make smoothies–just fresh and pure fruit juice blended with ice.  My favorite creation to date has been a Strawberry Pineapple Orange smoothie–mmmm (recipe coming soon).  Homemade smoothies have been an incredible treat as the weather starts to warm.   

Why do you need one?

• It’s easy to use.  It’s basically a two-step process of putting in the fruit and extracting the juice. Easy peasy.
• It looks cool. The sleek black and silver design adds some flair to your kitchen counter and is sure to impress guests.
• And most importantly because it’s healthy.  

This particular model uses slow grinding coupled with extraction to create less heat and better preserve nutrients. The juicer’s new technology means users not only get more nutrients per cup of juice, but also a bigger volume of juice from the same amount of produce. 

Downsides? The only one I can think of is the clean-up time.  There are a lot of parts to hand wash, but it’s a small price to pay for the end result.

The PowerGrind Pro retails for $289.00 on JayKordich.com. While the price may seem daunting, I ensure you that you won’t be disappointed with the product.  Less than $300 will get you a lifetime of pure and fresh juice.  Not so bad when you consider the $4.00-$8.00 you would spend on one smoothie at Robeks or the like.

Oh and are you wondering “who the heck is Jay Kordich.” I was too.   Mr. Kordich is author of the #1 New York Times best seller, “The Power of Juicing,” but he may be better known as an over-the-top spokesman from the early 90s.  Kordich credits himself for bringing  “the health benefits of drinking freshly extracted juices to the masses.”

Do you have a juicer? What brands do you like?