Fall Black Rice Salad

Less than 2 weeks until Thanksgiving — though it feels like March was yesterday. In the spirit of the season, I thought I’d use this post to remind myself (and hopefully others!) of the positives. This week I’m thankful for:

• How so many people showed up and voted for change and inclusivity in the US this month

• Snow, which has helped combat Colorado’s wildfires, and reminded me that fall is really here, even though this year has gone by in the blur

• Fall cooking and baking. Favorites this week, were: this wild rice salad, tahini rice crispy recipe from Bon Appetit, quiche, Massaman coconut curry with tofu, sourdough focaccia, and miso braised greens. Next week I’d like to make cranberry hand pies and a pear coffee cake!

• The upcoming holiday break — while it certainly won’t be a “normal” Thanksgiving, it will be nice to have a break and unplug

Fall Black Rice Salad

Published October 6, 2020 by Caitlin Sherwood

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Serves: 6   |    Active Time: 30 minutes

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Ingredients:

1 tablespoon coconut oil or olive oil

1 small sweet onion, diced

2 cloves garlic, minced

1 cup black wild rice, such as Forbidden Rice or TJ's Cultivated Wild Rice (Wild rice blends will also work well)

2 cups chicken broth, or more as indicated on package (If using an Instant Pot to cook the rice, reduce to 1-1/4 cup broth)

3 slices bacon, cooked

1 apple, such as Sweet Tango or Honeycrisp

1/2 cup chopped, toasted pecans

2 cups baby arugula

Salt & pepper

Directions:

1. Heat oil in the bottom of a sauce pan (or Instant Pot on Sauté setting). Sauté onions and garlic until transparent.
2. Add rice to pot, along with broth. Cover, and cook according to instructions on the rice packet. (If using an Instant Pot, set to Multigrain setting for 14 minutes with the vent in the sealed position. Natural release for 10 minutes.)
3. Chop the bacon into 1/2-inch pieces. Core the apple, and dice. When the rice has cooled, add bacon, apple, pecans and arugula. Toss, and season with salt and pepper to taste.

Balsamic Fig Glazed Chicken

This recipe was originally published to the blog in 2016. I’m giving the post an update. The sauce for this recipe is sweet and tangy. You can make this any time of year using fig jam, but I like making it in fall, when I start craving richer meals.

You never know where inspiration will find you, and this recipe is proof: some years ago, on a road trip, we stopped at a grocery store for a quick meal. I ended up ordering balsamic fig-glazed chicken from the deli counter. My expectations of the deli counter meal were low, so imagine my surprise when I took the first bite and found the glaze to be complex and full of flavor. This make-it-at-home version is far better than that deli version, a perfect dish for a dinner party on a crisp fall evening. Serve with a spicy red wine and this salad from Saveur (I use Asian Pears rather than apples for extra crunch).

Balsamic Fig Glazed Chicken

Published October 6, 2020 by Caitlin Sherwood

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Serves: 4   |    Active Time: 60 minutes

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Ingredients:

1 pound boneless, skinless chicken thighs (Breasts also work, but I prefer thighs because they tend to stay juicier; Chicken breasts tend to take longer to cook, so adjust accordingly)

2 tablespoons butter (or coconut oil)

1 medium-sized shallot

2 cloves garlic

1/4 cup red wine

1/4 cup fig jam

1 tablespoon balsamic vinegar

Salt & pepper

4-6 slices of Provolone cheese

Directions:

1. Start the sauce: Mince shallots and garlic. Heat 1 tablespoon butter in saucepan. When butter is sizzling, add shallots and garlic. Sprinkle with a generous pinch of salt, and sauté until shallots are translucent and starting to brown.
2. Pour 1/4 cup red wine into sauce pan. Bring to simmer. Cook for 5-6 minutes, until liquid has reduced by about half. Add 1/4 cup fig jam and 1 tablespoon balsamic vinegar, and stir to incorporate. Simmer sauce, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. Remove from heat and set aside.
3. Season chicken generously with salt. Cook the chicken: heat remaining 1 tablespoon butter in a skillet over medium heat. When butter is sizzling, place chicken in pan. Cook on one side, without moving, for 5-6 minutes, or until chicken easily releases from the pan (if chicken sticks, it likely needs to cook a bit longer). Spoon about half of the fig sauce over the cooked side of the chicken, and continue to cook on the second side for 5 more minutes, or until and internal temperature of chicken reaches 165°F. Spoon remaining fig sauce over chicken, and top each piece with a slice of provolone. Place lid on pan, and cook for 1-2 more minutes, until cheese is melted.
4. Transfer to serving plates, and season to taste with freshly cracked black pepper.
5. Note: You can also grill the chicken if that’s more your style. The cheese will melt very quickly if you go this route, so watch closely.

Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Herbs, herbs on everything. That’s been the mantra lately, out of necessity (but also appetite for fresh, bold flavors). Last night it was something like this pork noodle salad from NYT Cooking. The night before it was magic green chicken Nom Nom Paleo-style. But even before that—when the weekend was still young—it was this grilled swordfish with fresh herb sauce.

Need a side? Slice zucchini lengthwise (I know you have plenty of zucchini!), brush with EVOO, salt, and toss on the grill. The herb sauce in this recipe (which you will have plenty of) goes great with grilled veggies, too. Simple white rice adds bulk but also soaks up extra juices—a welcome addition!

Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Published August 20, 2019 by Caitlin Sherwood

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Serves: 4   |    Active Time: 20 minutes

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Ingredients:

1 pound sword fish fillet

10-12 Shishito peppers (optional)

Large pinch of salt

2 tablespoons olive oil

Zest of 1 lemon

Sprinkle of cracked black pepper

Herb sauce:

1/2 cup fresh chopped herbs (I use a mix of equal parts parsley, thai basil, mint, and oregano)

1 shallot

Juice of 1/2 lemon

1/4 cup olive oil

1/4 teaspoon salt

Pepper

Directions:

1. Light a grill and set to high. Close lid and allow grill to heat.
2. Meanwhile, using a sharp knife, cut the fish cubes (about 1-2 inches each).
3. Skewer fish pieces, along with shishito peppers if using. Sprinkle with salt, and allow to sit at room temperature for 5 minutes.
4. Use a brush to coat fish with olive oil, covering both sides. Then, zest lemon over fish, and sprinkle with pepper.
5. Place fish on hot grill, and cook for 3 minutes on each side, with the grill lid closed.
6. While fish cooks, make the fresh herb sauce: mince the shallot, and place in a small bowl with lemon juice. Mince herbs, and add to bowl, along with salt and a few cracks of black pepper. Pour enough olive oil into the bowl to coat all of the herbs. Stir.
7. When fish is done cooking, remove from heat and set on serving plates. Spoon herb sauce over top, and serve hot.