Grilled and Dilled Chicken Veggie Pasta Salad

Makes 12 servings
Total price: NY $15.66
Price per serving: NY $1.30


This pasta salad is amazing. Before you snort skeptically and hit your back button in disdain, I should emphasize that I fully realize that a pasta salad is not one of those dishes you would normally think capable of being “amazing”. Double chocolate, seafood trio, quattro formaggio, these are the kinds of words that spring to mind when one thinks of recipes that “amaze”. But, hand to heart, this one does too. I once brought this to a rooftop barbecue and nearly had to arm wrestle some late-lingering guests to get my Tupperware back. I wasn’t allowed to depart until after we’d scrounged up the last clean plate in the apartment to dump the remaining pasta salad out onto. As I exited in a snit, tightly clutching my storage container to my chest, I could hear them behind me, digging in with drunken gusto. Yes, to a pasta salad.*


This recipe makes enough to feed a small army. Its best slightly cool, not cold. You’ll want to make this not too much in advance: its best freshly made and cooled in the fridge for a bit or eaten within a few hours of preparation.


Ingredients

• 1 lb. skinless, boneless chicken breasts (NY $4.42) **
• 1 lemon (NY $0..25)
• 1 pound penne (NY $0.66)***
• 1 red pepper (NY $1.75)
• 1 green pepper (NY $0.87)
• 3 cups celery (NY $1.39 for a bunch)
• 1 red onion (NY $0.54)
• 1 ¼ cups Kalamata Olives (NY $4.49)
• ¼ cup fresh dill (NY $1.29 for one bunch)
• ¼ cup white wine vinegar (staple)
• 2 tbsps mayonnaise (staple)
• 2 tbsps Dijon mustard (staple)
• 1/3 cup + 1 tbsp olive oil (staple)
• Salt (staple)
• Pepper (staple)

Directions
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.


Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.


While the chicken and pasta are cooking, chop the peppers , onion, olives and dill, thinly slice the celery, and combine in a large**** bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.


In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well. (Go ahead and lean over the bowl and smell the fragrant dill, the bright lemon . . . . ) Check seasoning and add more salt and pepper as needed.

Adapted from Gourmet, June 1990

*Hmm, OK, now I’m a little worried I’m ratcheting your expectations up a wee bit *too* high. OK, maybe this can’t compete with, say, a seared filet mignon with caramelized shallots and red wine reduction, BUT it is the best darn pasta salad I’ve ever had. And this is the internet. I can’t just stand next to you modestly and say with eyes downcast “Oh, this is just a little something I threw together”, while slipping a little on to your plate. If you’re ever to taste this, I have to be convincing enough to get you off the couch, out to the store, shelling out some cash on the groceries, then heading back home for some time in the kitchen . . . So! Most amazing pasta salad ever! Now, grab your keys, switch off the Desperate Housewives of Wherever, and off you go!

** If you feel like spending a bit more, this is excellent with more chicken.

*** Hooray for sales on dried pasta!

****Really, you’re probably going to want to drag out your most humongous bowl for this. I at first got out my only moderately monstrous dish, and found myself looking down into it apprehensively half way through: “Uh-oh, I think I’m going to need a bigger bowl . . . “ And I did.


Nutritional Facts
Amount Per Serving

Calories 308.7	Vitamin A 12.9 %	Iron 8.5 %
Total Fat 16.0 g	Vitamin B-12 0.5 %	Magnesium 2.3 %
Cholesterol 4.1 mg	Vitamin B-6 5.8 %	Manganese 3.9 %
Sodium 583.4 mg	Vitamin C 49.7 %	Niacin 4.3 %
Potassium 157.9 mg	Vitamin D 0.0 %	Phosphorus 2.7 %
Total Carbohydrate 35.7 g	Vitamin E 5.4 %	Riboflavin 1.6 %
Fiber 2.3 g	Calcium 1.7 %	Selenium 2.1 %
Sugars 1.3 g	Copper 1.7 %	Thiamin 2.3 %
Protein 6.6 g	Folate 3.7 %	Zinc 0.9 %

Recipe and Nutritional Information after the jump

Tomatillo Tortilla Soup

Makes eight bowls
Total price: NY $19.98 (with extra cilantro & tortilla chips)
Price per serving: NY $2.49


I was so excited to see tomatillos pop up again in the produce section. (Really, I almost clapped my hands in the middle of a crowded market. Cue jaded New Yorkers rolling their eyes and swerving to give the crazy girl a wide berth.)


Tomatillos have a nice bright flavor that really pops when mixed with cilantro, beer, and thyme in this soup.


Ingredients

• 12 tomatillos (NY $1.99)
• 2 medium zucchini (NY $0.89)
• 1 large onion (NY $0.63)
• 2 jalapeno peppers (NY $0.22)
• 4 cloves garlic (NY $0..30 for one head)
• 1 bottle Mexican beer (NY $1.49 for Corona)
• 1 lb. chicken breast (NY $4.99)
• 2 tsps. dried thyme (staple)
• 4 cups chicken broth (NY $2.39)
• 1 bunch scallions (NY $0.50)
• 1 lime (NY $0.50)
• 1 ½ tbsps olive oil (staple)
• 1 ½ tbsps ground cumin (staple)*
• Salt (staple)
• Pepper (staple)
• Tortilla chips (NY $2.59 for 1 bag)
• A few tablespoons cilantro, to taste (NY $0.99)
• 2 cups cotija cheese** (NY $2.50)

Directions
Prepare tomatillos by removing the husks, rinsing (they’ll be sticky!), and then chopping roughly.

Chop the onion and zucchini into pieces of about the same size as the tomatillos. Seed the jalapenos by slicing them open lengthwise, then using the tip of the knife to scrape out the seeds. (Be careful not to touch the seeds with your fingers. If you happen to by mistake, then be *really* careful not to rub your eyes with your hands.) Mince the garlic.


In a large pot, warm the olive oil over medium-high heat, and add the chopped produce along with the cumin, some salt, and a few grinds of black pepper. Meanwhile, slice the chicken into ½ inch wide strips and set aside.


Cook the vegetables approx. 7-8 minutes, until the onion is softened and yellow, and the tomatillos become saucy. (Truly, it’s a cheeky and impertinent vegetable. You’ll see!) Add the beer to the vegetables and cook until reduced by about half, approx. 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Once boiling, remove cover, reduce heat to medium-low, add chicken and cook over a low boil for about 6 minutes.


While soup is cooking, slice the scallions, chop the cilantro, and cut lime into small wedges.

When the soup is ready, ladle into bowls and squeeze juice from a lime wedge into each. Allow your guests to top as they please with tortilla chips, scallions and cilantro.

*I like this heavy on the cumin: goes easier on it if you’re not as rabid a fan.

**If you do not like or can not find cotija cheese, feel free to substitute Monterey Jack.


Nutritional Facts
Approximate values per bowl

Calories 277.8	Vitamin A 7.8 %	Iron 13.0 %
Total Fat 16.0 g	Vitamin B-12 12.4 %	Magnesium 12.4 %
Cholesterol 64.7 mg	Vitamin B-6 23.9 %	Manganese 23.8 %
Sodium 733.3 mg	Vitamin C 19.2 %	Niacin 51.7 %
Potassium 606.0 mg	Vitamin D 0.0 %	Phosphorus 38.3 %
Total Carbohydrate 11.0 g	Vitamin E 4.4 %	Riboflavin 16.6 %
Fiber 2.1 g	Calcium 29.1 %	Selenium 26.9 %
Sugars 2.8 g	Copper 12.0 %	Thiamin 6.8 %
Protein 23.2 g	Folate 6.2 %	Zinc 13.6 %

Recipe and Nutritional Information after the jump

Chicken and Zucchini Gratin

7-8 servings
Total price: NY $20.79 (including extra pasta and garlic for another use)
Price per serving: NY $3.46

Wow, doing the math for this one really brought home that its true that the price of produce is going up, and the price of meat is coming down! I’m kind of shocked that we spent almost twice as much on (admittedly out of season) zucchini as we did on chicken. Anyway, this is a great, flavorful dish that, though loaded with veggies, has enough in common with mac-n-cheese and other casseroles to satisfy comfort food cravings (and who isn't having those these days?).


Ingredients

• 2 cups chicken broth (NY $1.49)
• 4 cloves garlic, minced (NY $0.59 for one head)
• 1 cup whole grain or regular tubettini, ditalini, orzo or similar pasta* (NY $2.99 for box)
• 1/4 lb. swiss cheese, unsliced** (NY $3.50 for Alpine Lace)
• 4 zucchini (NY $6.01)
• 1 large onion, such as Vidalia (NY $1.56)
• ½ pound skinless, boneless chicken breast (NY $3.72 for 0.52 1b.)
• 1 tbsp olive oil (staple)
• 2 tsps oregano (staple)
• Salt (staple)
• Pepper (staple)
• 1 tbsp grated or shredded parmesan cheese*** (staple)
• ½ cup grated mozzarella cheese (NY $2.49)
• Optional: Unseasoned breadcrumbs**** (staple)
• ¼ cup chopped parsley***** (staple)

Directions
Cut the zucchini in half lengthwise, then into ¼ inch thick slices. Slice the onion into ¼ inch slices, and mince the garlic.

Bring the chicken broth and one clove of garlic to a boil in a medium saucepan. Add pasta and cook until al dente, per package directions (approx. 8 minutes).

While pasta cooks, grate the swiss and mozzarella. (If you have sliced swiss instead of a hunk, just cut into small pieces.) Cut the chicken into 1/3 inch-wide slices.

In a large (as big as you’ve got!) skillet, warm the olive oil over medium high until fragrant. Add the onion (pop out the slices with your thumb so that the rings separate) and remainder of the garlic and sauté, stirring frequently, just until the onion begins to color. (About 3 minutes.)

Add the zucchini, oregano, several grinds of pepper, a dash of salt and cook until the zucchini begins to soften, about 3 minutes. If you’ve got a really enormous skillet like we do, scoot the vegetables off to the sides of the skillet and add chicken into the center. Continue cooking approximately 5 more minutes, until the chicken is just cooked through. If you have a smaller skillet, cook the vegetables until cooked through, and transfer to plate. Then throw a little more oil into the skillet, warm, and stir-fry the chicken approximately 3 minutes until just cooked. Then return the vegetables to the skillet.

Add the cooked pasta with the cooking liquid, grated swiss and mozzarella, and stir well to combine. In a small bowl, combine parmesan cheese, breadcrumbs, and parsley (if using.) Sprinkle breadcrumb mixture over top of dish. Broil until golden, approximately 3 to 5 minutes.

Alternate directions for those without broilers: We have a broiler, but its very narrow and not deep enough to broil anything without instantly setting it on fire. What we do have, however, is a Crème Brulee torch! (Only in NYC, right?) Here’s what we do: After combining the cheeses, leave the dish on the stove for a few more minutes, while stirring gently. Then sprinkle the breadcrumb mixture across the top and break out the torch! Move the flame slowly and continuously across the top of the gratin, until the top browns.

Adapted from “Fast, Fresh and Delicious”, an actual Time-Life Book my mother gave me over a decade ago

* Whole grain can be hard to find in these shapes, so we ended up using regular pasta this time. Both work if you can find them (and like whole grain pasta).

** You can get this from the deli counter. If you live in NYC, the guy behind the counter will grumble about cutting off such a small portion, but will do it anyway. I’m guessing that if you live elsewhere, he’ll do it and tell you to have a nice day. Either way, you’ll pay less than you would have for a larger pre-packed quantity of swiss cheese, which you’d then have to use up.

*** We keep this in the freezer and it lasts for several months.

**** What we do for breadcrumbs is save the crusts from whole wheat bread, throw them into the food processor, then freeze. Healthier, tastier, and cheaper than the overpriced cartons of sawdust-like material you find at the grocery store.

***** We consider parsley to be a staple b/c we grow it in a herb pot. Some herbs work better than others in pots, but we’ve had great success with parsley on the window sill. Rosemary has turned out fantastically for us, but cilantro and basil were both a disaster. Have you tried this? What works for you? Any tips? Please share in the comments!
Nutrition Facts
Approximate amount for 1/7 of dish, using regular pasta and wholegrain breadcrumbs

Calories: 318.4	Vitamin A: 6.2 %	Iron: 10.0%
Total Fat: 13.1 g	Vitamin B-12: 12.9%	Magnesium: 8.2%
Cholesterol: 47.8 mg	Vitamin B-16: 14.5%	Magnesium: 8.2%
Sodium: 351.0 mg	Vitamin C: 12.9%	Niacin: 33.7%
Potassium: 350.8mg	Vitamin D: 1.8%	Phosphorus: 36.4%
Total Carb: 22.5 g	Vitamin E: 2.8%	Riboflavin: 18.2%
Fiber: 1.5 g	Calcium: 40.9%	Selenium: 20.5%
Sugars: 0.9 g	Copper: 6.6%	Thiamin: 19%
Protein: 26.1 g	Folate: 16.5%	Zinc: 11.7%

Recipe and Nutritional Information after the jump