delicious healthy recipes

Monthly Archives: March 2013

Chicken Mole 3

Ever since I tried a delicious mole sauce by That Food Truck in October (you can read my blog post about it here) I have been wanting to re-create the recipe  at home. Given the originally recipe requires over 20 different ingredients and a day-long simmer time I knew that an exact replication of the sauce was not quite feasible.

Then I stumbled across this recipe.

It’s quick.

It’s healthy.

And it has chocolate in it. Need I say more?

Believe me. Even if you aren’t a fan of chocolate in savory dishes you will like it in this dish. It adds smokiness and richness without  a long simmer time.

Chicken Mole 2

Quick Chicken Mole (4 servings)(slightly adapted from here)

  • 1 lb of boneless skinless chicken tenders (cubed)
  • 1 Clove Garlic (minced)
  • 1/2 Red Onion (diced)
  • 1 Teaspoon Sesame Seeds
  • 1/4 Cayenne Pepper
  • 1/4 Ground Cinnamon
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Kosher Salt 
  • 1-15 oz Can of Fire-Roasted Tomatoes
  • 1/2 Cup of dry White Wine
  • 2 1/2 Teaspoons Cocoa Powder
  • 1/4-1/2 Teaspoon Sriracha Sauce (or another hot sauce)
  • 1 Tablespoon Fresh Cilantro (diced)
  • Toasted Pumpkin Seeds and Chopped Fresh Cilantro to sprinkle over the top
  • Lime Wedges

Spray a deep skillet with cooking spray and heat over medium heat. Place cubed chicken in skillet and cook until no longer pink. Toss the garlic, onion, sesame seeds and Kosher salt into the skillet with your chicken. Cook about 5 minutes– until the red onions are tender and chicken is cooked through. Mix in Cayenne Pepper, 1/2 Teaspoon of Cumin and Cinnamon. Remove chicken mixture to a bowl and keep warm.

In the same skillet, add diced Tomatoes, White Wine, 1/2 Teaspoon of Cumin, Cocoa Powder, Hot Sauce and Cilantro. Stir your sauce to make sure your Cocoa Powder doesn’t clump. Bring to a simmer and cook 5 minutes. Stir in chicken mixture and simmer another 5 minutes.

Serve over Brown Rice with Cilantro and Pumpkin Seeds over the top and with Lime Wedges. Enjoy!


Roasted Cod

Often, I try to make a slightly more company-worthy version of dinner on Friday nights. A sort of celebration of the completion of another week.

That’s why I was excited when I saw this recipe in The Whole Deal (Whole Foods Store Flyer) because  I knew what I could look forward to making this past Friday night.

There were several reasons this recipe caught my eye. First, I am always trying to incorporate more fish into my family’s diet. Second, I have rarely seen fresh horseradish used in any recipe and I thought it would be something new to try (you can also sub the jarred variety it that is all you can find). Third, I loved the idea of the simplicity of cooking the side and the main entrée at the same with restaurant-worthy results.

This dinner is so simple and delicious that it will definitely be going into the Friday night recipe round-up!

Carrot and Horseradish Roasted Cod with Red Potatoes and Lemons (From The Whole Deal)

Serves 4

  •         1 1/2  pound medium red potatoes, sliced
  •         5  teaspoons extra-virgin olive oil, divided
  •         1  teaspoon fine sea salt, divided
  •         1  small lemon, thinly sliced, seeds discarded
  •         1/3  cup roughly chopped parsley
  •         1/4  cup whole wheat bread crumbs
  •         1/4  cup freshly grated horseradish (or 2 tablespoons prepared)
  •         2   carrots, grated
  •         4 (3 ounce)  fillets skinless, certified-sustainable Pacific cod
Preheat the oven to 400°F. In a large bowl, toss potatoes with 3 teaspoons oil, 1/2 teaspoon salt and lemon. Roast on a parchment-paper-lined baking sheet, tossing halfway through, until tender, about 45 minutes. Meanwhile, combine parsley, bread crumbs, horseradish, carrots, 1/4 teaspoon salt and remaining 2 teaspoons oil. Season cod all over with remaining 1/4 teaspoon salt and top with carrot mixture. Remove potatoes and lemons from the baking sheet and keep warm. Arrange cod on the same baking sheet and roast until just cooked through, about 15 minutes. Serve with potatoes and lemons.
Roasted Potatoes and Lemons
You can actually eat the lemons in this recipe as well. They provide refreshing bursts of sunshine that juxtapose the homey red potatoes (though I found the rinds on ours to be slightly bitter so it may depend on the variety of lemon you use).
The cod was the best that I have had in a long time. The carrots and horseradish provided sweetness and a depth of flavor that contrasted nicely with the bread crumbs and the dense flaky cod. Also, if you are not a fan of horseradish you will probably still like this recipe as the “burn” seems to be tempered by the time spent in the oven leaving behind depth and flavor.
Serve with steamed broccoli for a delicious, filling and satisfying meal that your family or company will devour.
Roasted Cod Plate

Peanut Sauce SP2

I have had this recipe bookmarked forever. It combines my three favorite things when it comes to food–sweet potatoes, peanut butter and simple ingredients that you probably already have in your pantry.

It also pairs perfectly with roast chicken/turkey or salmon and whatever green vegetable you have hanging out in your fridge (brussel sprouts, green beans, broccoli). Just bake your potatoes while you are prepping the rest of your meal and you will have a healthy delicious weeknight dinner.

Note: I doubled the sauce and ate leftovers drizzled over tofu, broccoli and rice (I think I liked it even better the next day but that is probably because I didn’t have to make it the second time)

Peanut Sauce SP

Sweet Potatoes with Peanut Sauce (from Cooking Light magazine)

  • 6  medium sweet potatoes
  • 1 teaspoon canola oil
  • 1/3 cup finely chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 2  garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon ground red pepper
  • 3/4 cup water
  • 3/4 cup tomato sauce
  • 1/4 cup peanut butter
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro


Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic; cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick.

Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/4 cup sauce into each potato. Top each serving with 1 teaspoon cilantro.


Spring break is here! That usually means one thing–I actually get to read a book that is not a textbook :). I am such a party animal.

With the above in mind I headed to the library a couple days ago and picked out way to many books to read in a week. One of the books really sparked my interest so I decided to read it first.

It’s called “What We Eat When We Eat Alone” by Deborah Madison. Being the most adventurous eater in my family I am always looking for new ideas or recipes to try that make smaller servings.  The premise of this book is that various people have different approaches to making themselves a meal for one. Some will eat comfort food, some make microwave dinners and some like to take a little extra time to make something fancy.

One of my favorite ideas so far was to fry thin slices of potato in olive oil until crunchy and eat them with a sauce of yogurt, crumbled feta and mustard. Definitely, a must if you have a salt craving.

I was surprised how much people’s meals ranged from very simple (baked potato with salt and butter) to complex (risotto) and I wondered what I would make if I had the luxury of cooking dinner for one? Usually, I am trying to please the palates of four different people so I rarely indulge in making dinner with the sole purpose of my own personal cravings.

Then, in very unusual occurrence, I found myself alone for dinner on Monday night. I was excited! What was I going to make? I took stock of the ingredients we had on hand (this was around mid-afternoon) and decided to start by soaking some fava beans (What was I thinking?). Four hours later. . . I drained the fava beans and blanched them for 10 minutes in boiling water before peeling off their tough brown skins. Then I simmered them for an hour.  I honestly have never made fava beans before and didn’t realize they took so much effort.

Fava Bean

The difference between the unpeeled fava bean, the peeled fava bean and a cooked fava bean:

Fava Bean 3

It was now 7 pm. I was getting very hungry and I had nothing to eat but some mushy fava beans (I overcooked them because I got distracted by a new Cooking Light magazine). I looked in the fridge and found a leftover salmon fillet we bought on sale at Whole Foods on Sunday and some leftover roasted butternut squash. So I made a salad. I laid down arugula and sprinkled the butternut squash and fava beans over top which I topped with simple roasted salmon and a drizzle of smoky maple bbq sauce. Weird? Probably. . . but delicious!

Salmon Salad

Now maybe this isn’t my ideal cooking for one meal since it was dictated by the ingredients I had on hand, but it was pretty delicious. Maybe next time I should try the potatoes with feta yogurt sauce? They shouldn’t take me any longer this dinner to make (seriously, who spends 5 hours making a dinner for one even on spring break?).

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