Oven Roasted Vegetables with Shells and Goat Cheese Dressing

I feel this dish could use a little more color... perhaps next time I'll add some roasted squash. It would add another dimension of flavor and color. But this was one of those recipes that came from what do I have in the house that's quick and easy? It was all about connecting with my inner-laziness. I also wanted to see if my oldest son would eat a vegetarian dish! Heh heh heh... shhhhh! ;)

So what did they think? Each and everyone of them thought it was magnificent. As did I! You could add chicken or sausage, or serve it as a side, but I thought it was perfect on its own. And sometimes my kids can do without eating meat. I'll serve this as a leftover, perhaps tonight. Since I won't have enough to serve everyone as a full meal I will make some chicken to accompany it... perhaps a lemon cutlet...

Anyhow, without further ado, these are the ingredients I used. But feel free to use more or less and add something that I might not have.

Ingredients:

1 head of cauliflower cut into bite-sized pieces
4-5 broccoli crowns, cut into bite-sized pieces, stems included
1 can of chick peas, rinsed and drained
1 can of canellini beans, rinsed and drained
1 small or 1/2 medium onion, chopped
4 cloves of garlic, minced
Olive oil to coat veggies and saute pan
1/2 cup of crumbled goat cheese, NOT Feta


Directions:

Preheat oven to 375 degrees

* Cover veggies (beans, cauliflower and broccoli) in a light amount of olive oil and season well with salt and pepper. Place on a baking sheet or two, as needed. They should be ready in about 20 minutes. Watch closely... you want them to brown slightly. Since they are small they shouldn't take long to cook but you will want to keep an eye on them and adjust the temperature as necessary.

* (If preferred you can saute veggies in a pan for equally wonderful results. If you choose this method you will need to saute them batch by batch. Place cooked batches in a large bowl as they are done. Add small amounts of oil to pan as needed.)

* While veggies are in the oven fill a large pot with water to boil for the pasta. When the water is ready, cook pasta per directions on the package. Drain and and add a drop of olive oil to prevent sticking.

* In a saute pan with a little oil, add onions and garlic and cook until translucent. Add to the pasta when they are ready.

* As soon as the veggies are ready add them to the pasta. Mix well

* Add the goat cheese to the pasta, mix well so that the cheese melts and incorporates with the pasta and the vegetables. Season with salt and pepper as desired.

Chicken with Salsa and Olives

 

I created this recipe as a fluke one night. I came across a recipe for chicken and green olives and it was fantastic but I thought it needed something else... something tomato-y but a zesty tomato... I wondered how salsa would taste on chicken. I figured I had nothing to lose so I gave it a whirl. The salsa adds layers of complex flavors, much more so than an ordinary tomato-based sauce. This recipe was an instant success and is requested by family and friends alike! What's especially nice about this recipe is that it's an easy recipe to cook, whether you are cooking for 2 or 20!

The recipe here will feed 6, with leftovers!

Ingredients:

6 chicken breasts, trimmed of fat and halved
1 large jar of mild or medium salsa (Not Southwestern)
1/2 can of black olives, drained -- You and your children can enjoy snacking on the rest ;)
1/3 - 1/2  jar of small Spanish olives (green) with or without pimentos
Olive oil, 3 tbs
1 tsp. garlic powder
1/8 tsp. sea salt

Directions:

Preheat oven to 350 degrees.

In a large saute pan heat olive oil.
Add chicken pieces, leaving a good inch in between each piece.

Cover all chicken with garlic power (feel free to add extra!) and some of the salt and cook until nicely browned.
Once browned remove from heat.
When all the chicken has been browned place in an oven-safe cooking dish -- a glass pie dish will do too
Place olives, black and green over the chicken
Pour salsa evenly over the chicken
(The salsa will liquefy slightly so the chicken will be cooking in wonderfully aromatic juices.)

Place the chicken in the oven and cook for an additional 20 -30 minutes
If you are not ready to serve, simply turn the heat off and leave the chicken in the warm oven. The chicken will not dry out!

Serving suggestions:
Saffron rice or couscous, Spiced Chick Peas (recipe below) and a Garden Salad

 

Spiced Sauteed Garbanzos (Chic Peas)
1 can garbanzo (chick peas) beans
1 tablespoon garlic powder
1 teaspoon sweet paprika
2 tablespoons of extra virgin olive oil
Sea salt and ground pepper to taste

In a saute pan add olive oil and heat the pan.
As pan is heating open the can of garbanzos, rinse and drain of all liquid and add to pan. Stir so that the beans are well covered. Add seasonings.
Garbanzos will start to brown, the shells will harden and get crisp. When nicely browned and crisp (taste) about 5 minutes, remove from pan and place in a serving bowl. May be served hot or at room temperature. Sprinkle with parsley if desired.

Mediterranean Tuna Salad

This is wonderfully refreshing and makes a perfect light Spring or Summer dinner served on your porch, deck, beach... anywhere you wish! Serve it with a thinly sliced French baguette or Italian semolina bread.

Ingredients

2 cans solid white tuna, drained

1 can artichoke hearts, drained and cut into bite sized pieces

1 can garbanzo beans, drained, rinsed

1/2 red onion, finely diced

Juice of 1 lemon

2-3 Tbs. cider (or any) vinegar

6 tbs. olive oil, more if needed

Sea salt and pepper to taste

In a large bowl combine all ingredients. Mix well and transfer to serving bowl.

Serve immediately or place in fridge until serving. Can be made a day ahead.