food for thought

from the chicago tribune

Grilled chicken and Gouda with arugula and chutney

The sandwiches can be assembled a few hours in advance, then grilled just before serving. So chill the wine and get outside.

Total time: 30 minutes
Makes: 4 servings

Ingredients

8 slices thick whole grain bread
2 Tbsps. extra-virgin olive oil
1/4 cup mango or cranberry chutney
2 cooked chicken breast halves, skin removed, thinly sliced
1 cup arugula
8 slices (10 ounces) aged Gouda

1. Prepare a gas grill for medium-high heat and indirect cooking. (Or heat a panini press or heavy grill pan over medium-high heat.) Very lightly brush or spray both sides of the bread slices with the olive oil. Lay the bread on the heated surface; cook, turning once, until lightly toasted on both sides. Cool in a single layer on a wire rack.

2. Spread the chutney on four of the toast slices. Top with some of the sliced chicken, arugula and then cheese. Place another piece of bread on top.

3. Put the sandwiches on the heated surface but not directly over the heat. Top with a foil-wrapped brick or a grill press, or close the panini press. Cook until heated through and cheese is melted, 5-10 minutes.

Nutrition information: Per serving: 642 calories, 46% of calories from fat, 33 g fat, 15 g saturated fat, 117 mg cholesterol, 45 g carbohydrates, 42 g protein, 1113 mg sodium, 6 g fiber.

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from newsday

Shrimp with tomatoes, olives and basil

This simple main course can be ready in about 20 minutes.

Ingredients

1 Tbsp. olive oil
1 1/2 pounds peeled shrimp
1/2 tsp. salt, divided
1 pound tomatoes, chopped into 1/2-inch pieces (about 2 cups chopped)
1/4 cup white wine (water or canned vegetable stock may be substituted)
1/3 cup pitted Kalamata and/or green olives, coarsely chopped
1/3 cup parsley, chopped
1/3 cup fresh basil, chopped

1. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.

2. Add the tomato, wine and remaining 1/4 tsp. salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat. Makes 4 servings.

Nutritional analysis for each serving: 284 calories, 36 g protein, 2 g fiber, 10 g fat, 1 g saturated fat, 768 mg sodium.


Coconut couscous with mango and black beans

If you can't get coconut water, cook the couscous in 1/2 cup light coconut milk and 2 cups water.

Ingredients

1 (17.6-ounce) can coconut water (about 21/4 cups)
1/4 cup water
2 cups couscous
3/4 cup shredded coconut (sweetened coconut flakes)
1 (15-ounce) can black beans, drained and rinsed
2 mangoes, peeled and cut in 1/3-inch dice
1 cup chopped scallions
2 Tbsps. olive oil
2 Tbsps. lime juice

1. Combine the coconut water and water in a saucepan and bring to a boil. Stir in couscous, cover and remove from heat. Let stand at least 15 minutes without removing the cover.

2. Meanwhile, place the coconut flakes in a dry skillet over medium heat. Cook, stirring occasionally, until coconut begins to brown. Transfer coconut to a serving bowl. Add the black beans, mangoes, scallions, oil and lime juice.

3. Use the tines of a fork to scrape the couscous out of the pot and into the serving bowl. Toss thoroughly; taste and add salt and pepper as desired. Makes 12 servings.

Nutritional analysis for each serving: 196 calories, 6 g protein, 4 g fiber, 5 g fat, 2 g saturated fat, 28 mg sodium.

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from gourmet

Lacinato kale and ricotta salata salad

Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.

Serves: 6

Ingredients

3/4 to 1 lb lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 oz coarsely grated ricotta salata (1 cup)

1. Working in batches, cut kale crosswise into very thin slices.

2. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

3. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.