Baked potato wedges

This is a very simple yet delicious recipe from Ina Garten (recipe here). A variety of herbs could be used.

Ingredients:
4 large baking potatoes
4 tbsp olive oil
1 1/2 tsp kosher salt
3/4 tsp ground pepper
1 tsp minced garlic
1 tsp rosemary

Directions:
Preheat oven to 400 degrees.

Scrub the potatoes. Cut them in half lengthwise, then cut each half in thirds lengthwise. Each potato will produce 6 long wedges. Place potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands toss all the ingredients, evening coating potatoes. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30-35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside. 

Curried Coconut Soup with Chicken [gluten free]

I think this soup was delicious, but would benefit from something a little extra.  Maybe a little more chile paste or some kefir lime leaves (Marybeth's suggestion).  It was simple and different.  Also, something I recently learned about rice noodles-- there are two types, one made from basmati rice, and the other from sticky rice.  I think the latter can only be found at asian markets, but I think it would be extra good in this soup.
Original recipe here

• 2 teaspoons canola oil 
• 1/2 cup thinly sliced shallots
• 4 teaspoons Thai red curry paste
• 1 tablespoon minced fresh garlic
• 4 cups unsalted chicken stock (such as Swanson) 
• 1 cup light coconut milk
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 2/3 cup thinly sliced cucumber (This was weird in a soup.  I tried it but took them out)
• 1/2 cup torn fresh basil
• 2 teaspoons chile paste
• 1 teaspoon olive oil or sesame oil
• 2 cups cooked rice noodles (I used the thin kind.  I think next time I will try the thicker version)
• 4 lime wedges

Preparation

1. 1. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.
2. 2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.

Chicken Cutlets with Mushrooms and Pearl Onions [gluten free]

This was one of many delightful recipes from March's Cooking Light.  Find it here.  I liked it, so did my kids.  I didn't have brandy, so I subbed chardonnay, and it tasted wonderful.

Chicken Cutlets with Mushrooms and Pearl Onions

• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided 
• 3/4 cup frozen pearl onions, thawed and drained
• 8 ounces quartered button mushrooms 
• 2/3 cup brandy/white wine
• 1 cup unsalted chicken stock (such as Swanson) 
• 2 teaspoons cornstarch
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves

Preparation

1. 1. Cut each chicken breast half in half horizontally to form 8 cutlets. Heat a large skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. 2. Add 1 tablespoon olive oil to pan; swirl to coat. Add 4 cutlets to pan; cook 2 minutes on each side or until done. Remove chicken from pan, and keep warm. Repeat procedure with 1 tablespoon olive oil and remaining 4 cutlets.
3. 3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pearl onions and mushrooms; sauté 6 minutes or until browned. Remove pan from heat. Carefully add brandy to pan; return pan to medium-high heat, and bring mixture to a boil. Cook until liquid almost evaporates (about 2 minutes). Combine stock and cornstarch, stirring with a whisk until smooth. Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally. Return chicken to pan; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, and thyme.

Spring Vegetable Penne with Lemon Cream Sauce {Gluten-free}

The original recipe from Cooking Light, can be found here. I made some alterations, such as adding chicken and omitting gluten

• 1 tablespoon extra-virgin olive oil
• 2 boneless skinless chicken breasts, cut into small pieces
• 
  • 1 tablespoon extra-virgin olive oil 
  • 3/4 cup chopped Vidalia or other sweet onion
  • 1 (4-ounce) package presliced mushrooms 
  • 1 teaspoon chopped fresh thyme
  • 1 garlic clove, minced 
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 cup half-and-half
  • 3/4 cup frozen green peas
  • 3 tablespoons shaved Parmesan cheese, divided
  • 1/2 teaspoon grated lemon rind 
  • 1 tablespoon fresh lemon juice 
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces uncooked penne 
  • 1 pound (1-inch) diagonally cut asparagus

• 1 pound (1-inch) diagonally cut asparagus (I used broccoli because asparagus was 4.99/lb

Cilantro Tandoori Chicken {Gluten-Free}

This recipe was on the Today Show.  It does not seem very traditional (the chicken isn't the red Tandoori that I'm used to, but it was really delicious.) They suggested serving it topped with pineapple salsa, but that seemed like a lot of work, so I skipped.  Here is the recipe if you are interested.  I served this with Basmati rice.  A hint on cooking Basmati.  I used my rice cooker and the suggestion is 2 cups of water to a cup of rice.  This worked out perfectly!

Tandoori Chicken

• 1 1/2 cups plain yogurt
• 1 cup packed fresh cilantro leaves
• 4 garlic cloves
• 1 1/2-inch piece fresh ginger, peeled
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon salt
• 1 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)

• Blend the yogurt, cilantro, garlic, ginger, cumin, coriander and salt in a food processor until smooth. Transfer to a large bowl. Add the chicken and turn to coat. Cover and refrigerate overnight.
• Prepare a grill to medium-high heat.
• Grill the chicken for 12 minutes per side, or until just cooked through. Transfer the chicken to a platter and serve.