Harissa Chicken with Leeks, Potatoes and Yogurt

Melissa Clark's Harissa Chicken and Potatoes with Yogurt from her cookbook "Dinner, Changing the Game"

This delicious recipe is from Melissa Clark’s phenomenal cookbook, Dinner, Changing the Game. And we can say with confidence that this recipe in particular will change your dinner game for the better. Easy as well as flavorful, you’ll want to add this recipe to your weekly dinner menu AND use it to entertain. Clark’s cookbook provides incredible, highly useable recipes. This book is an amazing addition to your cookbook collection and a wonderful gift for anyone who loves to cook!

We hope you enjoy!

Harissa Chicken with Leeks, Potatoes and Yogurt

1 1/2 pounds bone in, skin on chicken thighs and drumsticks

1 1/4 pounds Yukon Gold potatoes peeled and cut in 1 x 1/2 inch chunks

3 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons harissa

1/2 teaspoon ground cumin

4 1/2 teaspoons extra-virgin olive oil, plus more as needed

2 leeks, white and light green parts, halved lengthwise, rinsed and thinly sliced into half-moons

1/2 teaspoon grated lemon zest

1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)

1 small garlic clove

1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves

Fresh lemon juice as needed

  1. Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand for 30 minutes.
  2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 teaspoon of the salt, and the remaining 1 1/2 tablespoons olive oil.
  3. Heat oven to 425 degrees Fahrenheit.
  4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20-25 minutes.
  5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon of pepper.
  6. Spoon the yogurt over the chicken and vegetables in the baking sheet. (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.
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Beth Sharp, chef/owner of Evolved Foods

Roasted Quinoa with Caramelized Onions, Apples, and Butternut Squash by Beth Sharp

Join us this Friday during the March Fort Collin’s Foodie Walk (5-8 p.m. Friday March 15th) for a delicious and healthy treat.

Beth Sharp will be in our kitchen cooking and sharing her own recipe, Crispy Quinoa with Caramelized Onions, Apples and Butternut Squash.  Beth is a graduate of the The Nutrition Institute of Denver and chef/owner of Evolved Foods.  Evolved Foods offers clients a 6-12 week culinary and nutrition boot camp to help individuals and families learn to take care of their health through the food they eat.  Join us for an evening centered around healthy tasty food you can make at home, and learn more about Beth and Evolved Foods.

Here is the recipe, but we hope you can stop by to meet Beth and sample this yummy quinoa!

Crispy Quinoa with Caramelized Onions, Apples and Butternut Squash

Recipe by Chef Beth Sharp

Crispy Quinoa with Caramelized Onions, Apples, and Butternut Squash

Crispy Quinoa with Caramelized Onions, Apples, and Butternut Squash

I am forever looking for ways to use the staples I keep in my pantry as creatively, and as tastily, as I can! Crispy quinoa was born one evening when I had mustard greens, eggs and quinoa to feed a guest. Since then, I have made many variations of this recipe.  I experiment using different vegetables and flavors in order to take the recipe in whatever direction I need to go.  The caramelized onions, apples, and squash combination is definitely a crowd pleaser!  I love this dish because it has the feeling of being rich and decadent, while being quite good for you.  Enjoy!

yield: 4 servings

INGREDIENTS:

–  1 cup uncooked quinoa, soaked for at least an hour, cooked “quick and dirty”

“Quick and Dirty” Grain Cooking Method

*  This is a great quick method of cooking a grain when you want it to retain a good chew, but be cooked through.

  1.  1 cup of soaked and rinsed quinoa.
  2. Heat 2 cups of water, with  pinch of salt, in a pot with a tight fitting cover. Also have 1/2 cup of HOT water available to adjust doneness of grain with cooking times.
  3. When water has come to a rapid boil, add quinoa to pot. DO NOT replace lid or stir! Turn heat down to a medium simmer (the quinoa should be very actively moving, but not bubbling above the water line).
  4. Keep a close eye on the grain, test consistency (or “chew”) once water has been absorbed, about 10-15 minutes. If you want the quinoa to cook more, add hot water to the pot. DO NOT stir!
  5. Water should be mostly absorbed and quinoa should have “popped” when it is done. Take the pot off the heat, replace the lid, and let rest for 5-10 minutes before using.

INGREDIENTS-continued

–  1 large yellow onion, sliced thin into half rounds

–  2 tablespoons coconut oil (or olive oil), divided

–  1 unpeeled granny smith apple, diced into rough 1/2” cubes

–  1 1/2 cups butternut squash, diced into rough 1/2” cubes, roasted or steamed (roasting brings out the best flavor, but is more time consuming)

–  1/2 teaspoon sea salt

–  1/4 teaspoon cinnamon

–  pinch each of nutmeg, and ground ginger

–  1 egg, beaten

Heat 1 tablespoon of coconut oil in a pan, on medium heat. Add onions to hot oil and toss to coat onions evenly in oil. Stir onions occasionally to allow time for all to have contact with the hot pan surface. Allow onions to cook for about 15 minutes, until they are all a rich, golden brown.

  1. Add diced apples and pre-cooked butternut squash to onions. Allow the apples and squash to warm up before adding spices.
  2. Add spices and toss to coat.
  3. Remove onion mixture from pan, add remaining tablespoon of coconut oil to pan, swirl to coat.
  4. Mix together the cooked quinoa, onion mixture and the beaten egg in a bowl. Add quinoa mixture to hot pan by the cupful. Spread the mixture into 1/2” layer and allow it to cook well on one side before mixing. Use a spatula to scrape up the quinoa and “scramble” it. Repeat until the quinoa has a pleasant, crispy texture.
  5. Serve hot! Add crumbled Herbes de Provence goat cheese on top, for bonus taste!

 

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