Today Show: Mark Bittman’s VB6 Review & Simple Summer Recipes
Mark Bittman, a New York Times columnist and author of the book VB6: Eat Vegan Before 6:00, prepared a few recipes for us that will make mapping out your menu for the week a whole lot easier. There was Monday’s stewed vegetables, tomatoes and beans with couscous recipe, Tuesday’s grilled or broiled chicken with cilantro and lime recipe, Wednesday’s poached fish in ratatouille recipe, and Thursday’s chicken enchiladas recipe. All of the recipes are made from the leftovers of prior meals, which will make shopping for the ingredients that much easier.
Today Show: Your Shopping List For The Week
Like we said, all of the recipes are made from the leftovers from the prior night’s meal, so we can cook from on convenient shopping list:
- 2 whole chickens
- 2 fish steaks
- 20 tomatillos
- 4 medium poblano chiles
- 2 or 3 serrano chiles (optional)
- 6 onions
- Red onion
- 2 red or green bell peppers
- 2 cans whole tomatoes
- 1 ½ to 2 lbs. eggplant
- 8 cups chickpeas or cannellini beans
- 2 zucchinis
- ½ cup kalamata olives
- Fresh parsley or dill
- Lime juice
- Olive oil
- Vegetable stock
Today Show: Stewed Vegetables, Tomatoes and Beans with Couscous Recipe
- 1 cup white or whole wheat couscous
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 red or green bell peppers, chopped
- 2 tablespoons minced garlic
- 2 28-ounce can whole tomatoes, with their juice
- 8 cups cooked or canned chickpeas or cannellini beans, drained
- 2 zucchini, chopped
- 1 teaspoon salt, plus more to taste
- Black pepper
- 1/2 cup chopped fresh basil, for garnish
Today Show: Stewed Vegetables, Tomatoes and Beans with Couscous Directions
- Put the couscous in a medium pot with a tight-fitting lid and add 1 1/2 cups of water and a generous pinch of salt.
- Bring the water to a boil.
- Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion, bell pepper and garlic.
- Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
- When the water with couscous has come to a boil, cover and remove from the heat.
- Let white couscous steep for about 5 minutes, whole wheat for about 10. (Or you can let them sit for up to 30 minutes or so, depending on how hot you want them.)
- Fluff with a fork.
- To the skillet, add the tomatoes, beans, zucchini and the salt and some pepper to the skillet.
- Adjust the heat so the mixture bubbles steadily.
- Cook, stirring occasionally, until the tomatoes break down, the beans begin to get soft and creamy, and the mixture begins to thicken, 10 to 15 minutes.
- If the mixture looks too thick, stir in a splash of water.
- Taste and adjust the seasoning. Reserve half of the vegetable-bean mixture and refrigerate.
- Serve the rest on top of the couscous, garnished with the herb.
Today Show: Grilled Or Broiled Chicken with Cilantro and Lime Recipe
- 6 tablespoons peanut or other neutral oil, like grapeseed
- 4 tablespoons chopped fresh cilantro, plus more for garnish
- 2 tablespoon freshly squeezed lime juice
- 2 tablespoon chopped shallot or onion
- 1/2 teaspoon cayenne, or to taste
- Salt and pepper
- 2 whole chickens, 6 to 8 pounds, trimmed of excess fat and cut into 16 pieces, or any combination of parts
- Lime wedges for garnish
Today Show: Grilled Or Broiled Chicken with Cilantro and Lime Directions
- Heat a charcoal or gas grill or broiler to moderate heat and put the rack about 6 inches from the heat source.
- If grilling, keep part of the grill cool for indirect cooking.
- Combine oil, cilantro, lime juice, shallot or onion, cayenne and some salt and pepper.
- If you’re grilling, spread some of the mixture all over the chicken.
- If you’re broiling, spread a little of the mixture on a foil-lined pan; put the chicken pieces on top and sprinkle them with salt and pepper.
- Spread a little more of the mixture on the chicken.
- To grill: put the pieces skin side up on the cooler side of the grill.
- After some of the fat has been rendered, turn the chicken; if it flares up, move it farther away from the fire, or turn it skin side up again.
- Baste the chicken as it cooks.
- When the skin has lost its raw look and most of the fat has been rendered, after about 20 minutes, move the chicken directly over the fire.
- Cook, turning as needed, until both sides are nicely browned and the flesh is firm and cooked through (to check for doneness.
- Cut into a piece close to the bone; the juices should run clear), 5 to 10 minutes longer.