Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt

[ILLUSTRATION OMITTED]

SHORTCUT
TANDOORI CHICKEN

SERVES 4 TO 6

30 MINUTES, PLUS OVERNIGHT
TO MARINATE

This version of the classic is super-simple
(no tandoor oven required)
and very tasty. Add a few vegetables
to the grill and some naan to round
out the dinner.

  1 tbsp. each chopped garlic and
    chopped fresh ginger
  1 serrano chile, chopped
1/2 tsp. each kosher salt, ground
    coriander, and ground cumin
1/4 tsp. each cinnamon, ground
    cardamom, and turmeric
  1 tbsp. tomato paste
1/2 cup whole-milk yogurt
  2 or 3 skinned chicken breast halves,
    about 2 lbs.

1. In a blender, combine all ingredients
except chicken until smooth.
Pour marinade into a large resealable
plastic bag.

2. Cut chicken breast halves in half
again crosswise and slash each piece
diagonally three or four times. Add
to marinade, toss well to coat evenly,
and chill in bag overnight.

3. Heat grill to medium (about 400[degrees]).
Oil cooking grate, using tongs and
a wad of oiled paper towels. Remove
chicken from marinade and grill,
turning as needed, until chicken
is opaque and grill marks appear,
8 to 10 minutes.

PER SERVING 191 Cal., 22% (42 Cal.) from fat;
33 g protein; 4.7 g fat (1.2 g sat.); 1.9 g carbo
(0 g fiber); 295 mg sodium; 99 mg chol. LC/LS

WINE PAIRING

A light-bodied red like
Kita 2012 Camp 4
Vineyard Grenache
(Santa Ynez Valley,
$30).

GRILLED EGGPLANT
with CHERRY TOMATOES

SERVES 4/40 MINUTES

Layers of eggplant, melted cheese, and
grilled tomatoes stack up for a satisfying
meal on meatless Monday (or any night of
the week). Serve with crusty grilled bread
and a crisp green salad.

    1 qt. cherry tomatoes
    About 1/4 cup extra-virgin olive oil, divided
    1 tsp. dried oregano
1 1/2 tsp. kosher salt, divided
    2 large globe eggplants (about 1 lb. each),
      sliced 1/2 in. thick lengthwise
  1/2 tsp. pepper
    8 oz. smoked mozzarella, coarsely
      shredded

1. Heat a grill to medium (about 400[degrees]).
In a medium bowl, combine tomatoes,
2 tbsp. oil, the oregano, and 1/2 tsp. salt.
Divide tomatoes between two pieces
of foil (each about 12 in. by 15 in.) and
wrap foil up and around tomatoes to
seal. Pinch foil together to completely
enclose tomatoes.

2. Set tomato packets on grill, lower lid,
and cook until skins of most of the tomatoes
begin to split (open packet to check),
about 20 minutes. Transfer tomato
packets to a rimmed baking sheet, being
careful not to spill any juices.

3. Meanwhile, coat eggplant slices all over
with remaining 2 tbsp. oil, 1 tsp. salt, and
the pepper. Grill eggplant slices until
lightly charred and tender, turning
once, 12 to 15 minutes total. Top with
mozzarella, close lid, and allow cheese
to melt, 1 to 2 minutes.

4. Transfer eggplant to rimmed baking
pan with tomatoes and top with warm
tomatoes and their juices. For each
serving, stack 3 or 4 slices of tomato-topped
eggplant. Drizzle with any
tomato juices on the baking pan or foil.

PER SERVING 370 Cal., 65% (239 cal.) from fat;
16 g protein; 27 g fat (11 g sat.); 20 g carbo (10 g fiber);
927 mg sodium; 51 mg chol. GF/LC/V

WINE PAIRING

An earthy, lively red like Imagery Estate 2013 Sangiovese (Sonoma County; $42).

FALAFEL FISH with
ISRAELI SALAD

SERVES 4/35 MINUTES

The iconic street food takes on a new identity
in this dish, in which seasoned falafel
mix becomes a crunchy coating for fish. … 
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