Classic Roast Chicken

November 17, 2021 nmalekan@gmail.com Comments 0 Comment

Fall is fully upon us and with that comes a desire for warming roasts and slow cooked hearty dishes. The days are shorter, temperatures cooler, and we crave comfort. The truth is chicken roasted in the oven, in the endless iterations it can be prepared, is good all year round. It’s a dish synonymous with home cooking and perhaps the one dish I’ve share most with loved ones. From family feasts to fabulous fetes with friends, a golden roasted bird is always a win. Either prepared simply or adorned with vegetables and aromatics.

All you need is chicken, olive oil, salt and pepper. You can play with many different combinations to utilize the transformative power of things cooked in natural chicken fat. Add lemon, herbs and a trio of onions, carrots and celery for a classic option. Garlic is always a good idea, so are woodsy herbs like rosemary and thyme. Green peas add a touch of sweetness. Leeks are lovely, paired with potatoes and lots of black pepper. Potatoes cooked in chicken fat are mouthwateringly tasty.

Stuffing the chicken with rice has a wonderful homey vibe- it adds slightly to cooking time but greatly to satisfaction. Not to mention it can be a great alternative to a more labor-intensive Thanksgiving Turkey. Another delightful flavor combination, chicken baked with scallions, ginger, lemon and white wine. And of course there are a myriad of spices that can makes a chicken dinner exciting- paprika, white pepper and herbs de Provence to name just a few.

Holiday Entertaining Made Simple – Chicken Roasted w/ Rosemary, Lemon, Wine, Mushrooms, Ginger & Scallion

For the more casual renditions, I serve the chicken with either rice or, thick toasty bread, spread with a generous amount of sweet and creamy garlic- roasted whole (see preparation below). Briny Persian pickles are a must. A nice green salad too- maybe some radishes and you have a perfect meal. If you’re going the whole roasted garlic route, it cooks in the oven simultaneously as the chicken and becomes a sweet savory garlic cream to slather on the bread or the chicken.

Ingredients

1 (3-4 pound) whole chicken
3 tablespoons extra-virgin olive oil
1 whole heads of garlic, plus 3 more cloves, thinly sliced
2 medium carrots, chopped into 2 inch pieces
2 stalks celery, chopped into 2 inch pieces
1 medium yellow onions, roughly sliced into 6-8 pieces
1 lemon
4-5 sprigs rosemary
5-6 sprigs thyme
Salt and freshly ground black pepper

Preparation

Roasted Chicken

Heat the oven to 400 degrees.
If using a cast iron skillet (recommended) place the skillet in the hot oven to heat up while you prepare.
Pat the chicken dry and season well with salt and pepper, both inside and out.
Place chicken breast-side up in a cast-iron or ovenproof skillet and stuff the cavity with the lemon, 3 garlic cloves, and half of the rosemary and thyme.
Place carrots, celery, onion and remaining herbs around the chicken, drizzle with 1 tablespoon olive oil, season with salt and pepper.
Rub the top of the chicken with another tablespoon of olive oil, using your fingers to cover breasts, legs and wings- this helps achieve golden brown skin.
Roast the chicken in the oven, basting every 20 minutes or so, for approximately one hour until golden brown and the dark meat registers 165 degrees on an instant thermometer. Half way through, mix the vegetables with any juices that accumulated in the skillet.
Remove the skillet from the oven and baste on additional time.
Allow the chicken to rest for 10 minutes before carving and serving.

Roasted Garlic

Heat oven to 400 degrees
Remove the paper outer layers of the garlic bulb, leaving the skin intact on the cloves.
Using a sharp knife, cut 1/4 to 1/2 inch from the top of the clove, exposing the tops of the individual garlic cloves.
Place the garlic cut side up in a piece of aluminum foil big enough to wrap around the entire garlic.
Drizzle about 1 tablespoon of olive oil on top of the exposed garlic, rubbing the oil in with your hands.
Close the aluminum foil around the garlic creating a pouch the garlic will cook in.
Roast for 30-40 minutes until soft, sweet and golden.
Simply squeeze the soft cloves out of their shells or use a fork to easily remove and enjoy.

Note~
These creamy roasted garlic cloves don’t have the pungency of raw garlic and take on a lovely sweetness.

You can rub them on bread, use for sandwiches or incorporate it in soups and pastas for fantastic added flavor!

Chicken & Rice Soup with Glorious Garlic Chile Chips

November 4, 2020 nmalekan@gmail.com Comments 0 Comment

Rich and brothy with familiar flavors of home, this is a good-for-the-soul kind of delicious soup. It’s a simple and comforting recipe that I go back to repeatedly- a personal favorite which I’m excited to share with you.

This recipe is chicken soup for the soul. Earthy, filling and nutritious, it tastes like home. Like something grandma made. The soup has body and richness. And the finishing drizzle of chile oil with garlic chips will make your taste buds dance!

The flavor combination of ginger and dill is unique, and equally heavenly. The union of all the other ingredients create several layers of flavor. It starts with the punch of the sweet and spicy garlic chili chips in the first spoonful. Hello! A delightful top note, followed by the heart of the flavor accomplished by the unique harmony of ginger and dill. Finally, the lasting base notes of the magic created by the marriage of chicken and rice. All of the flavors thrive on this foundation of flavor, resulting in something great.

This soup is nutrient-rich- garlic, onion, ginger, kale, broth, and dopamine-spiking garlic chile oil. The garlic chips take a simple soup to an entirely new level. The aroma and textural contrast of the garlic gives complexity to the soup while the heat balances with the otherwise mellow flavor of the stock made velvety by the natural starches of rice. It is garliky, but, I love that, and hope you enjoy it as much as I do. Fair warming, its addicting and you may find yourself coming back to it over and over again too.

“Only the pure of heart can make good soup” — Beethoven

INGREDIENTS

8-10 garlic cloves, thinly sliced
3 tsp. crushed red chile flakes (adjust to taste)
1/3 cup extra virgin olive oil
1 large white or yellow onion, chopped
4-5 inches fresh ginger, chopped
1 cup white rice, preferably basmati for added aroma
1 1/2 – 2 pounds skinless, boneless chicken thighs
3-4 big handfuls kale or spinach
8 cups water, chicken or vegetable stock
1 lemon
Handful of fresh dill
2 tsp. kosher salt

~Note this is a large batch soup which makes about 8 servings. Opt for a half recipe if you desire a smaller portion. I like to make a big pot, enjoy it for dinner and have leftovers for a couple of days after. You can also adjust the heat levels and reduce chili flakes for less spicy results.

INSTRUCTIONS

Wash basmati rice 2-3 times until the water runs clear. Prep your veggies.
For the garlic chile chips- Heat 1/3 cup olive oil to medium-low heat in the same large pot you’ll be making the soup in. Add garlic, stirring often, until light golden brown, 3–5 minutes. Pay attention to avoid burning garlic (it can happen fast!). Garlic will continue to cook in the hot oil after removing from the pan. Transfer to a bowl, leaving a bit of oil in the pot. Stir 2 tsp. crushed red pepper flakes into garlic oil and set aside.
Add ginger and onion to oil remaining in the pan. Add a bit more oil if pan is dry. Stirring occasionally, cook over medium heat, until onion is a light golden brown, 4-5 minutes. The kitchen will smell heavenly at this point.
Pour your cooking liquid of choice into the pot. Add chicken thighs, rice and 1 teaspoon of salt to the cooking liquid and bring to boil. Then lower to a temperature to maintain a gentle simmer.
Cover the pan partially and cook for about 15-20 minutes until chicken is cooked through.
Once chicken is cooked through, transfer to a plate and shred the meat using two forks. In the meantime keep simmering soup uncovered to continue building flavor. The natural starch of the rice beautifully thicken the broth for silky and full bodied richness.
Add shredded chicken back into the pot. Follow with adding a few generous handfuls of chopped kale into the liquid. Be even more generous if using spinach and stir to mix all ingredients. It will look like a lot of greens but they wilt down quickly.
At this point add more broth or water if liquid has reduced too much. You can adjust based on the desired consistency you want. I prefer soup to be dense (not watery) for a rich end result.
Continue to simmer, stirring occasionally, until liquid is reduced to the desired thickness, 4-5 minutes.
Finally give the soup a nice squeeze of fresh lemon juice and season to taste with more salt if needed. Stir to combine.
Serve soup in bowls, drizzle with garlic-chile chips and fresh dill (it’s heavenly and “dill-licious,” trust me!).

Around the Table in 365 Days

December 28, 2018 nmalekan@gmail.com Comments 0 Comment

The departure of a year welcomes many new memories. As we near the end of this year, I like to take a moment and reflect on the last twelve months; the challenges faced, the lessons learned, the new friendships built. And of course for the epicurean-hearted, the delicious meals shared with loved ones, breaking bread together, in style.

Seneca, the Roman Stoic philosopher said “every new beginning comes from some other beginning’s end.” Who knew what to truly expect a year ago today? We all had specific hopes and plans of course, but alas the best laid plans… And though the year may have had it’s challenges, and the Oxford dictionary word of the year is “toxic,” I like to believe there was more good than ugly. More nourishment than toxicity. More magic than madness.

Call me an eternal optimist but the world is filled with wonder. Science advanced, new planets were discovered, more women were elected into government, friendships were fortified, people in love found each other, new skills were learned, music was heard, and flowers bloomed. We made it through life’s ups and downs, and came together around tables in New York, Tehran, Tokyo, and beyond.

Around those tables live my favorite memories of the last 365 days. Arguably, there is nothing more precious than those moments shared with friends and family, old and new. In that spirit, here are some of our favorite recipes… cook them for someone you love.

So Happy New Year, friends! Or as Charles Dickens said, “May the New Year be a happy one to you, happy to many more whose happiness depends on you!”

Naz

Basil & Roses Favorite Recipes

Skillet Chicken Thighs With Shallot, Lemon & Herbs

https://basilandroses.com/2018/02/01/skillet-chicken-thighs-with-shallot-lemon-herbs/?preview_id=2589&preview_nonce=cb6da79281&preview=true&_thumbnail_id=2606

Spicy tomato shakshuka with spinach, feta, jalapeno & za’atar.

https://www.instagram.com/p/Brv40T8DcIQ/?utm_source=ig_web_copy_link

Healthy & Gorgeous Tuna Salad with Mint

https://www.instagram.com/p/BpezBbzHR5Y/?utm_source=ig_web_copy_link

20 Minute Roasted Butter Salmon

https://www.instagram.com/p/Bn-JT5wH0Jl/?utm_source=ig_web_copy_link

Taco Tuesday Chicken Tacos with Salsa Fresca

https://www.instagram.com/p/BlwDJvtHT0H/?utm_source=ig_web_copy_link

Roasted Cauliflower with Schug

https://basilandroses.com/2018/06/29/roasted-cauliflower-with-schug-a-quick-trip-around-the-world/

Nani’s Decadent But Healthy Butternut Squash Soup

https://basilandroses.com/2017/11/22/nanis-decadent-but-healthy-butternut-squash-soup/

Spicy Thai Basil Beef

https://basilandroses.com/2017/10/26/spicy-thai-basil-beef/

Pretty Pickled Onions

https://basilandroses.com/2017/10/03/pretty-pickled-onions/

Happy Hanukkah from Basil & Roses!

December 4, 2018 nmalekan@gmail.com Comments 0 Comment

Ah, ’tis the season for celebrations and merriment. I love this time of year. No matter which holiday you celebrate, which customs and folklore you subscribe to, and regardless of which heritage and ritual is the wellspring of your origin story; the themes of gratitude, gathering, tradition, family and love are universal.

I especially love being invited to friend’s homes with different cultural and religious backgrounds and learning about new customs, legends and wisdom. And of course, I love to share mine with you.

The Hanukkah story is the story of an oppressed people triumphing over the tyrants who sought to take away their freedom. It is the story of light triumphing over darkness, of a people overcoming seemingly impossible odds. That’s beautiful. Later this month we will celebrate the Persian holiday of “Shabeh Yalda” which carries a similar theme of light overcoming darkness. Yalda , the first day of Winter (Winter solstice), marks the longest night of the year. From there, the days start getting longer, so, culturally it represents the symbolic victory of light over darkness. The symbolism is incredible! And what better way to celebrate than with a festive meal! Below are some of our favorite recipes to inspire your Hannukkah menu and beyond.

“Nothing can dim the light that shines from within,” said Maya Angelou.

Wishing you all light and love today, this holiday season and always!

Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

Beer + Basil Braised Brisket

Green Garden Herb Basmati Rice with Basil, Mint, Chive + Rosemary (and an unexpected virtual trip home)

Skillet Chicken Thighs With Shallot, Lemon & Herbs

Persian Stuffed Peppers (Dolmeh)

Persian Cucumber Salad with Red Onion & Thai Basil

Roasted Cauliflower with Schug & A Quick Trip Around the World

Skillet Chicken Thighs With Shallot, Lemon & Herbs

February 1, 2018 nmalekan@gmail.com Comments 0 Comment

A sophisticated yet humble approach to cooking is all you need for this recipe. It is about technique. A simple one which delivers results fabulous enough for a gathering, yet quick enough for a weeknight dinner.

I have always enjoyed the down-to-earth-ness of cooking with cast iron skillets. But in the past few months, I’ve learned it is more than a look or a feel. This tool delivers fantastic results- mainly because it retains heat within the metal, cooking food uniformly at hot temperatures, and leading to superior flavors.

They are heavy in weight and require small maintenance (mainly to avoid rust), but the minor care is well worth the end results. I became a believer after making our “Best Steak of Your Life” recipe in a cast iron skillet. I’ve made many fantastic recipes since and my favorite go-to dish is Skillet Chicken Thighs! Regardless of what aromatics you use, the technique of cooking the chicken skin side down to render the natural fats, make the skin crispy and draws out phenomenal flavor!

In this rendition I use shallots, rosemary, thyme and caramelize lemons. But this recipe is infinitely customizeable. Swap the rosemary for oregano, add mushrooms or sweet tender peas. Zucchini and squash take well to this rustic recipe as well. Get creative with your favorite veggies and herbs, you can’t mess this up!

Note- My favorite skillet is the Lodge Seasoned 12″ pan found here. The supplier Quiverr provides excellent customer service on how to best care for your cast iron.

Ingredients:
6 skin-on, bone-in chicken thighs (approximately 2.5 pounds)
1 large or 2 small lemons, sliced
1-2 small shallots, sliced
1 small garlic clove, roughly chopped
1/2 teaspoon crushed red chili flakes (adjust to taste)
4-5 sprigs fresh rosemary and thyme (if you don’t have fresh herbs, dried oregano works well too)
1/2 cup dry white wine
1-2 teaspoons vegetable oil
Kosher salt + freshly ground black pepper to taste

Directions:
Pre-heat oven to 425°.
Pat dry chicken with a paper towel (any water will cause messy splatter).
Season chicken generously with salt + pepper on both sides.
Slice the lemon, reserving some juice for later.

Heat skillet to medium after coating with 1 teaspoon of grape seed oil or any vegetable oil with a high smoke point. You can use olive oil, it only means you’ll have more smoke while cooking.

Add chicken skin side down and listen to the sizzle as the skin browns while the natural fat is rendered.
Cook chicken this way for 8-10 minutes or until halfway cooked through.
Transfer chicken from skillet to platter.

Layer 1/2 the lemon slices on bottom of skillet, add chicken back on top of lemons (skin side up), and add remaining lemon slices among chicken thighs.
Lemons on the bottom will beautifully caramelize while top lemons soften.
Transfer skillet to oven, allowing chicken to cook through (approximately 8 minutes).
Remove skillet from oven and move caramelized lemons and chicken to a plate.

On medium heat, add shallots, garlic, herbs and red chili flakes to the soft lemons in the skillet.
Stir frequently for 1-2 minutes. The aromas will we wonderful at this point.
Add the wine to skillet to de-glaze the plan, scraping flavor-packed brown bits from bottom of pan.
Squeeze remaining lemon into sauce and season with salt + pepper.
Return chicken to skillet and nestle in the delicious sauce you just created.
Make sure thighs are not submerged in sauce to maintain crispiness.
Top with caramelized lemons and serve!

Gather

January 5, 2018 nmalekan@gmail.com Comments 4 comments

Hanukkah, Christmas, Festiuvs, Yaldaa or surviving 2017: No matter what we just celebrated, we sent off last year with a bang and welcomed 2018.

New beginnings are a good time to press the wellness reset button, but healthy living can be a year-long lifestyle and need not be limited to new year resolutions. As we begin the year, I remind myself to set achievable goals, eat nutritious but delicious food, learn as much as possible, be kind to myself and others, let old wounds heal, practice gratitude, and make life as colorful as possible.

Last year was certainly colorful. 2017 tested me. But as I reflect on the last twelve months, I realize the positives outweighed the challenges and there was much to be grateful for. Mostly, the incredible people I have in my life and the extraordinary experiences we shared. Not surprisingly, many of those occurred around the table as we broke bread together, told our stories, laughed at our fortunes, waxed poetic about the future and perhaps even learned a bit about ourselves along the way. “Without the sense of fellowship with men of like mind,” Einstein wrote, “life would have seemed to me empty.” Indeed.

I have written about gathering around the fire. Today, on a cold snowy day in NYC, I sip hot chai and reflect on the warm memories of last year. I smile remembering the gorgeous tables we gathered around, the delightful food we ate, and the marvelous people who’s company I had the pleasure to keep. Michael Polan says “the shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization: sharing, listening, taking turns, navigating differences, arguing without offending.” It is also a place where our fondest memories live. Where we receive the gift of love by those who prepared those meals for us. It is where we are reminded of the power of coming together.

My memories of this gift begin in Naz year zero. My parents have always been extraordinary and generous hosts. Bringing people together and creating countless memories is an art form they have mastered a thousand times over. The loving energy created around their tables, is my eternal source of inspiration. I wrote more about that here.

In the meantime, I want to point out the only difference between the first two photos in this post are 37 years and geography. Otherwise, in both photos you see my beautiful Mother at the head of the table of her loving home, and me really excited about what we’re about to eat! Just a bit of role reversal in who’s serving whom.

Happy new year from Basil and Roses! Below are a few of our favorite “gatherings” of 2017 and the recipes they inspired.

Wishing you a colorful and meaningful year!

Naz

“Not what we have But what we enjoy, constitutes our abundance.” Epicurus

Pretty Pickled Onions

Roasted Cauliflower with The Evergreen Chimichurri Sauce

Beer & Basil Braised Brisket

Nani’s Classic Omelettes

Mama’s Mexican Fiesta (Fish Taco, Guacamole, Mango Salsa, Cabbage Slaw, Pico, Fresh Margaritas)

Tuscan Inspired Lemon-Rosemary Chicken with Cannelini Beans

Persian Stuffed Peppers

Muffin Tin Egg Frittatas

Shirazi Salad (or Israeli Salad or Mediterranean chopped salad)

Sesame Crusted Baked Salmon

Cindy’s Fabulous Holiday Rib Roast (Recipe coming soon)

Green Goddess Basmati Rice with Basil, Mint, Chive and an Unexpected Trip Home

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

Chickpea & Cauliflower Coconut Curry

Other Top 2017 Recipes to try:

Nani’s Healthy But Decadent Butternut Squash Soup

Spicy Thai Basil Beef

Citrusy Chicken Skewers with Mint-Basil Sauce

Panko-Crusted Dijon Cod

The Best Steak Of Your Life

Roasted Veggie Quinoa Medly

Mint & Cannelini Bean Tuna Salad

Roasted Cauliflower with Tangy Tahini Sauce

Baklava

Herb & Citrus Chicken Skewers with Mint-Basil Sauce

July 24, 2017 nmalekan@gmail.com Comments 2 comments

Legend has it Kabab was invented by medieval soldiers who used their swords to grill meat over open-field fires. But mostly likely cooking pieces of meat over a flame has been around since humans began cooking with fire.

There are cultural variations to skewered food around the world: En Brochette as in the French technique, Satay of Malaysian or Indonesian origin , Souvlaki of Greece, Yakitori of Japan (which literally means “burnt chicken”), Espetada of Portugal and my personal favorite Shish Kabab from Iran and surrounding Middle East countries- just to name a few.

It is a simple and practical way to cook and I want to share one of my favorite recipes with you. You can either grill these over fire or bake in the oven. Either way you end up with a tasty and juicy chicken. Drizzle it with my mint-basil sauce and you have a flavor explosion to boot!

The Ingredients:

For Chicken Skewers:
1 lb boneless chicken breast, cut into 1 – 1 1/2 inch cubes
1 red, green and yellow bell pepper each, cut into 1 inch cubes
1 large red onion, cut into 1 inch cubes
3 cloves garlic, finely chopped
4 tablespoons olive oil
1-2 tablespoons lemon zest
Juice of 1-2 lemons
1/2 – 1 teaspoon red chili flakes (adjust to taste)
1 teaspoon honey
2 tablespoons chopped rosemary
1 tablespoon chopped lemon thyme (use 1/2 tbls regular thyme as an alternative)

For Basil Mint Sauce:
2 1/2 cups fresh mint leaves
1 cup fresh basil leaves
1 cup cooked green peas
2 cloves garlic
2-3 tablespoons red wine vinegar
1/2 – 1 teaspoon red chili flakes
6 tablespoons olive oil (plus more if needed)
Salt + Pepper

Directions:
Prepare marinade.
Combine olive oil, lemon zest, lemon juice, honey, garlic, rosemary, thyme and red chili flakes in a bowl.
Add chicken, add salt + pepper and mix so marinade coats chicken evenly.
Marinade over night if possible, if not 2-3 hours prior to cooking is fine too.
Cut peppers and onions into approximately 1 inch pieces.
Thread chicken and veggies on skewers and alternate for beautiful color pattern.
Make sure skewers are not too tightly packed so everything cooks evenly.
If using wooden skewers, soak them in water prior to cooking so they don’t catch on fire.
Once you have everything on the skewers bake in a 375 degree over for approximately 25 minutes, turning skewers over every 10 minutes or so.
If grilling, keep on the flame until golden brown and cooked through, turning skewers occasionally (approximately 10 minutes total).

For the sauce- combine mint, basil, peas, red wine vinegar, red chili flakes, S+P in a food processor.
Pulse a couple of times for a rough chop.
Pulse a few more times while simultaneously pouring in olive oil.
You can add water for a thinner consistency depending on preference.

Serve drizzled with green sauce and a splash of lemon juice and enjoy on top of salad or rice.

The Fire Of Our Lives

June 15, 2017 nmalekan@gmail.com Comments 11 comments

There is something uniquely special about the appeal of fire, we love being around the warmth and glow it creates. There is something that draws us towards the bonfire and the hearth. I believe our memories- conscious or subconscious, personal or collective are a part of that draw. Most of us have treasured memories of people who have cooked for us- Mothers, Fathers, Grandparents, friends… We cherish these memories because they are a special reminder of the love and generosity we’ve received in our lifetime. We gather around the fire, and the hearth and our tables to pay homage to that gift. To quote Michael Pollan, “a good pot holds memories.“

Tahran, Iran circa 1970

Most cultures have some form of grilling tradition which usually results in groups of people in the family or community gathering around a fire and sharing a meal together. Kebabs in the Middle East, Asado in Argentina, Tandoor in India, Churrasco in Brazil, Luau in Hawaii, Sausage Sizzle in Australia, Gogigui in Korea, Hibachi in Japan, Chuanr and Char Siu in China, Sataay in Southeast Asia, Lechon in the Philippines, Braii in South Africa (for which there is apparently a national day and anthem). And of course there is the classic American Backyard BBQ which many of us enjoyed this past Memorial Day Weekend.

Each of these traditions have their own unique style and flavor, but the common denominator is the communal aspect of the tradition. The lyrics in South Africa’s Braii anthem go “We stand united at the bonfire. We raise our glasses to the clear, blue sky, tell me your story and I’ll tell you mine.” Gathering around the grill is universal. When we don’t have an actual fire, we gather in our kitchens. Near the hearth, near the source of the fire, around those whom provide for us sustenance and satisfaction. One of my personal highlights of the year is that moment when I bring the turkey out of the oven on Thanksgiving day. Surrounded by friends and family who applaud and cheer as if I just invented bread! I love that moment and appreciate their gratitude. Everyone wants to take a picture with me and the turkey- which incidentally works out nicely, it gives our bird the right amount of time to rest.

As an avid cook, I may be biased on the importance of cooking and how it elevates our experience. Beyond my personal passion, there is an important evolutionary aspect of cooking that may be represented in the fires we gather around.

Cooking is what separates us from our evolutionary cousins, what made us civilized creatures. Learning to cook elevated humans from lone animal to more intelligent beings. Some neurologist believe the reason humans have bigger brains than gorillas is because we learned to cook. By using fire to cook our food, we spent less time foraging and less time chewing our food. This allowed us to get more energy out of our food, allowing our brains to grow. Although the human brain is 2% of our body mass, approximately 20% of what we consume fuels brain activity. The more calories we consumed, the more our brains grew. With more time spent around the fire, we spend more time together and learned from one another. This topic is artfully covered by the fantastic Michael Pollan in his book Cooked, now a stunning docu-series on Netflix. A visually captivating, poignant and educational series.

“The discovery of fire and its use with cooking completely change our evolutionary curve, enabling us to shrink our guts and grow our brains…The cook fire tamed us and socialized us by giving us the institution of the meal.” -Michael Pollan

This history of us is fascinating. Cooking plays a role in how we came to be creatures which have the capacity to enjoy life. A transformation occurred when we stopped cooking for survival, and started cooking for pleasure. So raise a glass to friends and loved ones who cook for you and who’s kitchens you’ve gathered around. Not only are they the source of many of our best experiences, it may also be that without them we would be a lot less intelligent!

I love to grill and summer BBQ’s are a wonderful way to gather around the fire for “old times” sake.

This week I’ll share my favorite grilling recipes with you. From the now (somewhat) famous
“Naz Burger”, to fun marinades for grilled chicken and fresh summer veggie recipes.

Happy Summer, my fellow humans!

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

February 22, 2017 nmalekan@gmail.com Comments 1 comment

There is a universal feeling of satisfaction with roasted chicken. The warm aromas that fill the kitchen while it cooks just feel like home. There are endless flavor combinations of vegetables, herbs and spices for roasting chicken – but somehow this Tusccan-inspired lemon and rosemary variation end up on rotation in my kitchen more often than others.

A magical combination married with garlic and olive oil. You can develop deep flavors in this simple recipe. The cannellini beans are creamy and filling, and beautifully absorb the rosemary, garlic + lemon aromas. The kitchen will smell divine too.

Once the salad is made, serve with chicken with a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions known as “La Costa Toscana!” According to the internet, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.”

No arm twisting required here…

Lemon-Rosemary-Garlic Chicken with Cannellini Beans

Ingredients:
8-10 chicken thighs
4 Rosemary sprigs
2 15.5 oz cans of cannellini beans
4 large or 5 small cloves of garlic, roughly chopped
2 lemons
1 cup white wine or water
1/2 cup vegetable oil
1 teaspoon red chili flakes (adjust to desired heat)
salt + pepper to taste

Directions
Preheat oven to 400 degrees F
Wash chicken thighs and pat dry, place in roasting pan
Squeeze the juice of 1 lemon on the chicken
Spread cannellini beans around chicken thighs in pan
Add chopped garlic over beans
Add rosemary sprigs spread across pan
Pour white wine into pan (if you don’t have wine, you can use water)
Squeeze the juice of another 1/2 lemon all over beans
Slice remaining lemon and place wedges in between beans + chicken
Rub top of chicken thighs with olive oil (for crispy goodness) and pour the rest over beans
Season with red chili flakes, salt + pepper
Bake at 375 degrees for approximate 45 min – 1 hour depending on size of chicken thighs

Roasted Squash-Arugula Salad

Ingredients:
3-4 cups arugula (or other green of your choice)
1 avocado, cubed
3 medium Roma tomatoes, chopped
1 small red onion, finely chopped
2-3 tablespoons fresh chive, chopped
juice of 1-2 lemons
3-4 tablespoons good olive oil
3-4 green squash, chopped
2 small or 1 medium white onion, chopped
salt + pepper to taste

Instructions:
Saute white onions in vegetable oil until translucent.
Saute squash until soft.
Season with salt + pepper, set aside.
Assemble salad ingredients in a bowl adding arugula, chopped tomato, chopped red onion, chopped chives (optional).
Cube 1 avocado and add to salad.
Squeeze lemon juice immediately on avocado so it doesn’t oxidize and turn black.
Add good olive oil and a bit more lemon juice directly on top of salad along with salt + pepper and fold gently to mix ingredients.
Add sauteed squash on top of salad.
Serve with the chicken and buon appetito!

Musical Inspiration:

Andrea Bocelli, Melodramma (Vivere Live in Tuscany)

Rosemary Skewered Chicken

October 21, 2016 nmalekan@gmail.com Comments 0 Comment

This recipe is simply delicious, healthy and fun to make!

The rosemary stems replace regular skewers for a beautiful presentation while adding another layer of flavor. Just add chicken and veggies to the skewers, bake and voila! A healthy meal awaits.

Ingredients:
2 lbs boneless skinless chicken breast
8 fresh Rosemary stems
Juice of 1 lemon
4 tablespoons olive oil
1 clove fresh garlic
2 tablespoons fresh chopped rosemary
1 1/2 cups cherry or grape tomatoes
1 medium red onion
Salt + Pepper

Directions:
Pull off 2/3 pull most of the Rosemary leaves from the stem.
Reserve 1-2 inches of leaves at the tip of each stem. These are your gorgeous skewers.
Cut chicken into 2 inch cubes
Combine olive oil, lemon juice, chopped rosemary, chopped garlic, salt, peter to create marinate and pour over chicken.
Marinate for 1-2 hours or ideally overnight.
Skewer the chicken chunks onto rosemary skewers, alternating with grape tomato and red onion.
The rosemary stalk will easily pierce into the chicken and vegetables.
Place on greased baking sheet and bake in oven for approximately 30-40 minutes at 350 degrees.