Pip's Plate

Roasted potatoes are really easy and this roasted potato recipe is packed with flavor. I used a spice blend that was premixed from Lund’s/Byerly’s grocery store but you could buy one like this or check your local grocery store to see if they have something similar. The key ingredients are sea salt, lemon and herbs. You want to make sure there is salt in the seasoning; if there isn’t, you will probably want to add 1 teaspoon of sea salt to this recipe.

Serve these potatoes with your favorite roasted chicken. I served it with Roasted Chicken with Mustard-Thyme Sauce and Green Salad with Olives and it was superbly matched.

Mediterranean Roasted Potatoes
serves: 6

Ingredients
6 medium yukon gold potatoes
1 tablespoon olive oil
1 1/2 tablespoons Mediterranean seasoning

Directions
1. Heat oven to 375 degress F.

2. Cut potatoes into 1 1/2 inch chunks (about 6-8 pieces per potato). Mix with olive oil and Mediterranean seasoning then place on a roasting pan.

3. Bake in oven for 45-50 minutes or until crispy brown.

Note: if you’re making this with the Roasted Chicken with Mustard-Thyme Sauce recipe, you can add the potatoes at the same time that you start the 45 minute timer at the end of the chicken. The timing will be perfect.

I’ve been on a healthy food kick lately – which is a good thing. My boyfriend has lymphoedema, so he has to have an extremely low fat diet. He has challenged me recently to cook very low fat recipes that still have a lot of flavor – as if I couldn’t! Ha! Turns out, we’re eating better than we ever have AND we’re sticking to the low fat diet.

I’ve never cooked pressed chicken before, and I have no idea why because this is a really great way to cook chicken. Often when I cook chicken breasts in a skillet on the stove, it splatters all over the place. This cooking style avoids all of the splatter and it cooks the chicken evenly while adding a nice crust without having skin.

Here’s another healthy and low fat recipe that is full of flavor.

Pressed Chicken Breasts with Squash and Tomatoes

Makes: 6 servings

Time: 35 minutes

Ingredients

6 boneless, skinless hormone-free chicken breasts (about 4-6 ounces each)

2 T olive oil

4 cloves garlic, minced

1 package cherry tomatoes, halved

3 medium yellow squash

zest from half a lemon

3 T chopped fresh marjoram or thyme

Directions

1. Cut out a circle of parchment paper that will cover a large skillet.

2. Heat 1 T oil in a large skillet over medium-high heat. Sprinkle one side of the chicken breasts with salt and pepper. Add chicken breasts to the pan seasoned side down. Sprinkle the tops of the chicken with salt and pepper. Cover with parchment paper, then top with another heavy skillet (like a cast iron pan), and top with about 2 pounds of weight (broth cans work well).

3. Cook chicken breasts for about 8 minutes on first side, then turn. Place parchment paper, skillet and weights on chicken again. Cook for another 8 minutes or until done.

4. When chicken is fully cooked, remove from the pan and keep warm. You can either put them in a 200 degree F oven, or put them on a plate and cover with foil.

5. Heat the remaining 1 T olive oil in the same pan that you just removed the chicken from. When hot, add garlic, tomatoes, squash, lemon zest, and 2 T marjoram. Saute for about 4 to 5 minutes or until soft. Toss with remaining 1 T marjoram and pour over chicken breasts.

Recipe adapted from Epicurious

There are many ways to enjoy tzatziki: served over dolmades, on hot dogs with grilled onions, but tzatziki is especially good with warmed pita bread.

Tzatziki

2 medium cucumbers, peeled

4 garlic cloves

1/4 c fresh dill (you can add fresh mint too if you like)

2 cups yogurt (the best kind of yogurt to use is Labna which I get at Hold Land Deli & Bakery – the thicker, yogurt-like spread is the best; it makes the tzatziki very thick and easy to dip)

Puree all the ingredients together and chill. This tzatziki recipe is always better at least 1 day after you make it so the flavors can meld together. To serve, heat a saute pan with olive oil over med-low heat. Place a pita bread in the pan and warm on both sides. When the pita starts to brown and bubble up, it’s ready to go.

I’m constantly reinventing fish tacos, but I think this curry version is my favorite. It’s very easy and can easily be served as a main course when having company over for dinner. You can also mix up the fresh herbs. If all you have is thyme and mint, try it out! Use what you have and what is most fresh. And as with most recipes on this blog, you may need to adjust the measurements. I’m writing this down from what I think is accurate. Try a citrusy sauvignon blanc with these fish tacos. Serves 4.

Curry Fish Tacos

1# firm white fish – my favorite is red snapper, but walleye, cod or tilapia work really well too

juice of 1 lemon

2T fresh chopped oregano

2T fresh chopped basil

S&P

1T curry powder

2T extra virgin olive oil

avocado, sliced

romaine lettuce, shredded

lemon-garlic aioli (recipe below)

tortilla shells – I really like using spelt tortillas instead of corn or flour

Cut fish into strips about 1″ wide and 4″ long. Combine lemon juice through evoo. Marinate fish for 0-20 minutes. Don’t wait too long or the lemon juice will turn the fish into cevice. Heat a little bit of evoo in a saute pan over med-high to high heat. Saute fish until cooked through. If you have a gas stove, warm the tortillas over an open low flame. Or wrap them in foil and heat them in a 200 degree oven.

Serve tacos with lettuce, avocado, and lemon garlic aioli. If you like, serve with lime wedges for a fresh squeezed citrus flavor. These go really well with sweet potato fries.

Lemon-Garlic Aioli

1 cup mayonnaise – I like to use olive oil mayonnaise for this particular recipe

3 cloves garlic, minced

juice of 1/2 lemon

Combine ingredients and use as a spread.

Sweet Potato Fries

1 large sweet potato will make enough fries for 2 people.

Peel and cut sweet potatoes into strips. Heat 1″ oil in a pan over high heat. Fry sweet potatoes and sprinkle with salt before serving.