Blueberry, Almond and Lemon Cake

Image source: Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

I saw this recipe in the Cooking section of The New York Times and, as usual, Bookmarked it. When I was ready to try it, I shopped for ingredients, but didn’t realize the almond flour I had at home was actually almond meal, a grittier, nuttier-tasting “flour.” I decided to use it anyway, and also incorporated suggested adjustments to the recipe for Blueberry, Almond and Lemon Cake by Yotam Ottolenghi. Alterations include decreasing the amount of sugar, separating eggs, beating egg whites, coating blueberries in dry ingredients, and baking for a shorter time uncovered.

The cake smelled so good coming out of the oven, I didn’t make the icing–the recipe below is essentially a Blueberry, Almond, and Lemon Loaf rather than a cake. Slice it and enjoy plain or with butter or cream cheese. The inside is super moist and the blueberries are–umm–berry sweet!

Happy baking, hon!

Fresh out of the oven.
Berry yummy!

Blueberry, Almond and Lemon Cake

Ingredients

  • ½ cup (1 stick) 150 grams unsalted butter, at room temperature, plus extra for greasing the pan (I used non-stick spray for greasing pan and parchment paper.)
  • 1/2 cup/95 grams granulated or superfine sugar (caster sugar)
  • 1 teaspoon lemon zest (grated lemon), plus 1 tablespoon lemon juice (or more juice as needed)
  • 1 teaspoon vanilla extract (vanilla essence)
  • 1 teaspoon almond extract
  • 3 large eggs, room temperature and separated
  • ⅔ cup/90 grams all-purpose flour (plain flour)
  • 1 ¼ teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 cup/110 grams almond flour
  • 1 ½ cups/200 grams fresh blueberries
  • ⅔ cup/70 grams confectioners’ sugar (icing sugar)

Instructions

1. Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter or non-stick spray, line with a parchment paper sling and butter the paper. Set the pan aside.

2. Combine butter, sugar, lemon zest, vanilla and almond extract in a bowl and mix with paddle attachment. Beat on high speed for 3 to 4 minutes, until light. Add eggs yolks and beat. Don’t worry if mix splits a little: It’ll come back together once dry ingredients are added.

3. In a separate bowl, whisk together flour, baking powder, salt and almond flour.

4. Sprinkle about 1 Tablespoon of dry ingredients over blueberries (or just enough to coat blueberries) and carefully toss. Set blueberries aside. (Coating blueberries w/dry ingredients helps to keep them suspended in batter rather than sinking to bottom.)

5. Beat egg whites until they form stiff peaks.

6. In three additions, add dry ingredients to butter/sugar/egg mixture and mix just until no white specks remain. Fold in blueberries by hand. Fold in stiff egg whites. Spoon batter into prepared loaf pan.

7. Bake uncovered for approximately 1 hour. Test middle with toothpick and when it comes out clean, cake is done. Let cook in pan for at least 10 minutes before removing cake from pan and placing on wire rack to cool completely.

8. When cake is cool, make the icing: Add lemon juice and confectioner’s sugar to a bowl and whisk until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Yield: 8 servings

Three Berry Crisp

Berry Delicious!

This perfect-for-summer Three Berry Crisp is yummy by itself, served with ice cream, or topped with whipped cream. There’s plenty of berry juice at the bottom to drizzle on waffles, brownies or anything else you want to dress up with some red and blue sweetness. Found on Oukosher.org by Eileen Goltz, this Three Berry Crisp is gluten-free, nut-free if walnuts are eliminated, and vegan and parve when margarine is used. The recipe is missing one thing–a note that spoons are required for serving and eating–lol!

Happy baking, hon!

Three Berry Crisp

Ingredients

Fruit Filling:

  • 3 cups raspberries
  • 1½ cups blackberries
  • 2 cups blueberries
  • ½ cup sugar
  • 2 Tablespoons cornstarch
  • 2 teaspoons fresh lemon juice

Topping:

  • 1¾ cups flour
  • ½ teaspoon baking powder
  • ½ cup granulated sugar (I cut to approx. 1/4 cup.)
  • ¼ cup powdered sugar, sifted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup coarsely-chopped walnuts (Or substitute with plain oatmeal to make nut-free.)
  • ⅔ cup unsalted butter or margarine, melted and cooled
  • Optional: dashes of ground cloves and cardamom

Instructions

1. Preheat oven to 375°F. Lightly butter a 7×11-inch baking dish and set aside. (I used two deep pie dishes.)

To Prepare the Filling:

2. Lightly rinse the berries and drain on a paper towel-lined half sheet pan. Gently pat dry and then place in a large bowl. Add the sugar and cornstarch and toss them gently with the berries. Add the lemon juice and toss gently. Transfer the filling to the prepared dish.

To Prepare the Topping:

3. Combine the flour, baking powder, sugars, cinnamon and nutmeg in a bowl and mix to combine. Add the nuts. Pour in the butter and toss with a fork to form crumbs. 

4. Take a clump of the crumb mixture and squeeze gently to form a larger clump. Break the larger clump apart over the fruit. Repeat, using all of the crumb mixture. (Optional: Sprinkle cinnamon on top of crumb mixture before baking.)

5. Bake for 35 minutes, or until the crumbs begin to brown and the fruit juices are bubbling. 

6. Serve warm with ice cream or sweetened whipped cream.

Yield: 6-8 servings

Tip: Make ahead. Warm before serving in a 300 degrees F oven for approx. 10 -15 minutes.

Note: Berry Crisps are prone to leaking. If transporting, wrap in foil from bottom up and carry in leak-proof bag or dessert carrier.

Strawberry Galette

Strawberry Galette

I haven’t posted a recipe in awhile, but I’m still collecting them! Every time I see something interesting, I “Bookmark” it on my computer. So many recipes to try!

I discovered this recipe for Strawberry Galette by Naz Deravian in the Cooking section of The New York Times. Though not complicated, this recipe takes time. I read comments and found out some steps can be skipped. I needed to make this dairy-free and nut-free, so I used non-dairy whipping cream, margarine, and rice flour. Hubby whipped up whipping cream and, hon, the dessert was delicious!

A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich’s yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It’s OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there’s just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.

The New York Times Cooking Section

Strawberry Galette

INGREDIENTS

FOR THE CRUST: 

  • 1 cup/120 grams all-purpose flour, plus more for dusting
  • ½ cup/50 grams almond flour (from blanched, skinless almonds, not almond meal) I substituted rice flour.
  • 8 tablespoons/113 grams very cold unsalted butter I substituted margarine.
  • ¼ cup/60 grams cold plain whole yogurt (not Greek) I substituted nondairy whipping cream.
  • 1 tablespoon ice-cold water, plus up to 3 tablespoons more, if needed
  • 1 teaspoon granulated sugar, plus more for sprinkling
  • ½ teaspoon kosher salt (such as Diamond Crystal)
  • 1 egg beaten with 1 teaspoon yogurt or water (for the egg wash)

FOR THE FILLING:

  • ½ to ¾ cup/100 grams to 150 grams granulated sugar I used the smaller amount of sugar.
  • ½ teaspoon finely grated lemon zest
  • 1 ½ pounds stemmed strawberries (about 5 cups), sliced
  • 3 tablespoons cornstarch
  •  Small pinch of salt

PREPARATION

  1. Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It’s best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
  2. Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It’s OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use. 
  3. In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
  4. Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!) I used a food processor to make the dough. I skipped this step and in a food processor, I added the flour to the container, dropped sliced butter through the tube and pulsed.
  5. Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet. I skipped this step, adding cold water through food processor tube a little at a time until dough came together in a mound.
  6. Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days. 
  7. Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper. 
  8. Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
  9. Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It’s OK if the edges break and the shape isn’t perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you’ve forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.) 
  10. Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar. 
  11. Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It’s OK if some juices leak. Cool on a wire rack for 1 hour and serve.
  • YIELD: 6 servings
  • TIME: 1 to 1½ hours, plus chilling and resting 

Turkey Chili with Sweet Potatoes

Image source: Kalyn’s Kitchen

When the temperature dips below 20 degrees F and we’re covering our faces not because of a virus, but because our cheeks may freeze, hot comfort food is in order! I’ve posted recipes for Vegetarian Chili and Beef Chili, but Turkey Chili with Sweet Potatoes is my new favorite warm-up-in-cold-weather recipe. I made this Turkey Chili in a crockpot, but it can be cooked on a stove. Have extra? Freeze it for another-ummm–chilly day. Do you make Turkey Chili? Do you add sweet potatoes? Have suggestions for other ingredients to add?

Stay warm, hon.

Turkey Chili with Sweet Potatoes

Ingredients:

  • 2 pounds ground turkey
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 sweet potato, peeled and cut into 1-2 inch chunks
  • 3 garlic cloves, minced
  • 2 (28-ounce) cans tomatoes (I used one can diced tomatoes and one can crushed tomotoes)
  • 1 (16-ounce) can red kidney beans
  • 1 cup water or 1/2 cup beef broth and 1/2 cup water
  • 2 Tablespoons chili powder (adjust if you like things more or less spicy)
  • 1/2 teaspoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon cocoa powder (yup–cocoa powder)
  • 1 teaspoon salt
  • 1/2 teaspoon of pepper

Directions:

1.  Brown ground turkey.

2.  Place browned turkey and remaining ingredients in crock pot, stirring to blend.

3.  Cover and cook on low setting 6 hours.

Don’t have a crock pot?  Don’t worry.

1.  In a frying pan, saute ground beef and onions until soft.

2.  Drain off fat.

3.  Transfer mixture to a large pot.

4.  Add remaining ingredients.

5.  Bring to a boil, them simmer, covered, approx. 45 minutes. Chili’s ready when sweet potatoes can be sliced easily.

Yield:  Approx. 8-10 servings.

Thanksgiving Menu–Autumn, Tomato, Bean and Vegetable Soups

My Thanksgiving menu always includes soup. Velvety Vegetable Soup has been my go-to meal starter for years, but last year I changed it up by serving Roasted Autumn Vegetable Soup. It was delicious! Friday, when the house is full and lunch includes more visitors, I’ve paired Roasted Tomato Soup and Tuscan Rosemary White Bean Soup with paninis and cheese and cracker platters.

Wishing you a healthy and happy Thanksgiving! Hope it’s filled with family, friends and some time to relax.

Roasted Cinnamon Sugar Pumpkin Seeds

My co-teacher, Hannah, scooping and sharing the insides of a pumpkin.
Image soure: Joy Food Sunshine

I like roasted seeds and nuts (do I sound like a squirrel?), but have never tried sweet roasted pumpkin seeds. When we were scooping pumpkins and saving the seeds for our two preschool classes, my co-teacher Hannah said she loved the seeds with cinnamon. Mind blown! What planet am I living on? How did I not know about these? Hon, here’s a healthy, vegetarian, vegan, gluten-free, dairy-free, paleo-friendly, kosher recipe from Joy Food Sunshine that I must try!

Happy carving, scooping and baking!

Roasted Cinnamon Sugar Pumpkin Seeds

Tips Before Roasting Cinnamon Sugar Pumpkin Seeds

Pumpkin seeds must dry completely before roasting. Remove the seeds from pumpkins and rinse thoroughly, discarding any stringy orange pieces. Drain seeds by lining a large baking pan with paper towels, spreading seeds evenly in a layer, and letting sit for 24 hours. At the 12 hour mark, change damp paper towels for dry ones, stir to air out pumpkin seeds.

Ingredients:

  • 3 cups pumpkin seeds dried for at least 24 hours
  • 3 Tablespoons coconut oil or butter (or vegan butter)
  • 1/2 teaspoon pur vanilla extract
  • 4 Tablespoons granulated sugar (or coconut sugar to make paleo)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt

Directions:

  1. Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
  2. In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
  3. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
  4. Remove from heat and stir in vanilla.
  5. Mix in pumpkin seeds until they are all evenly coated.
  6. Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
  7. Spread pumpkin seeds on your prepared baking pan in single layer.
  8. Bake for 25-35 minutes, stirring every 10 minutes. They are done when they start to brown.
  9. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  10. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

Yield: 3 cups

Store pumpkin seeds in an airtight container for up to 1 week.

Roasted Cauliflower with Date-Parsley Gremolata

Shout out to my daughter Morgan and her new cookbook Eating Out Loud, Bold Middle Eastern Flavors for All Day, Every Day by Eden Grinshpan. I love it when Morgan cooks dinner!

Of the cauliflower– ‘Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon and how the dates balance the tartness with their dense texture.”Of the cauliflower– “Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon* and how the dates balance the tartness with their dense texture.’

Eating Out Loud by Eden Grinshpan

Roasted Cauliflower with Date-Parsley Gremolata

Roasted Cauliflower

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt

Gremolata

  • 1/2 cup chopped pitted Medjool dates (about 5)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • approx. 1/2 lemon juice, squeezed from fresh lemon (*The recipe calls for preserved lemon, but Morgan used freshly squeezed lemon juice.)
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt

Directions:

  1. Roast the cauliflower: Preheat oven to 500 degrees F.
  2. In a large bowl, toss the cauliflower with the olive oil and salt. Spread the mixture on a baking sheet (or two-you want to make sure the florets have room to breathe so that they get cartelized and crispy instead of steamed) and roast until the cauliflower is golden brown, 20 – 25 minutes.
  3. Make the gremolata: In a large bowl, mix together the dates, sparsely, olive oil, vinegar, lemon juice, garlic, and salt. If making this ahead, leave out the vinegar until just before you serve.
  4. Scatter the gremolata over the roasted cauliflower and serve.
  • Yield: Serves 4.

What’s For Dinner? Sweet-n-Sour Meatballs Recipe

Photo care of Eli Kovacs.

In the last few weeks, several friends and family members have asked for this recipe. Maybe the cold weather and snow has put them in the mood or maybe it’s because it’s delicious. Either way, this Sweet-n-Sour Meatballs recipe is easy and a winner!

Happy cooking, hon.

–I prepare and bake my meatballs before simmering them in sauce for approximately 25 minutes.

–Don’t eat meat? Try Trader Joe’s “Meatless Meatballs” or a similar product. Simmer them in the Sweet-n-Sour for about 25 minutes.

Sweet and Sour Sauce:  In a shallow pan, mix one 15-oz can of whole berry cranberry sauce with about 8 ounces of chili sauce. Simmer meatballs in sauce on medium to medium-high, adding salt and pepper and any other spices you like to taste. Simmer for about 25 minutes. Serve over pasta or rice.

Meatballs ready to simmer in your sauce of choice.
Meatballs ready to simmer in your favorite sauce.

Meatballs

Ingredients:

2 pounds ground beef

1/2 cup bread crumbs

about 1/4 to 1/2 cup water

1 egg

1 teaspoon salt

1 teaspoon dried parsley (or fresh parsely)

1/2 teaspoon oregano

1/4 teaspoon ground mustard

between 1/4 to 1/2 teaspoon minced garlic (or 1/4 ground garlic)

dash of black pepper and dash onion powder (or about 1 tsp finely chopped onion)

Directions:

Preheat oven to 350 degrees F.  Line baking trays with heavy duty foil and spray with non-stick spray.  Combine ground beef with the bread crumbs, water, egg and spices.  Mix thoroughly.  Form meatballs and line trays.  Cook for approximately 25 to 30 minutes total, checking meatballs after 10 to 15 minutes.  I turn each meatball over and rotate trays in oven for more even cooking.  When you think the meatballs are done, cut one in half to make sure it’s brown all the way through. They can be light brown on the inside and not overly cooked on the outside since they will cook more when simmered in sauce.

Serving the same night? Simmer in sauce on medium to medium-low heat for approximately 25 minutes.  Serving in the future? Cool first, then refrigerate for a few days or freeze in an airtight container.

Yield: depends on the size of the meatballs, but about a couple dozen.

Roasted Autumn Vegetable Soup

Image source: Taste of Home

Thanksgiving’s around the corner, which means lots of baking and cooking! This year will be significantly different as we plan to host the holiday meal outside. Hubby’s installed heaters, created a plastic barrier for a corner of the porch, and we’re altering the meal with ease of serving in mind. There will be less of us as no one’s visiting from out of town, but leftovers are welcome!

I usually serve Velvety Vegetable Soup, but wanted to change it up. Taste of Home’s recipe for Roasted Autumn Vegetable Soup is a winner! It’s easy to follow, hearty, savory, and my new favorite!

Happy cooking, hon!

Ingredients

  • 2 pounds sweet potatoes (about 4 medium)
  • 2 pounds carrots (about 8 large)
  • 1-1/2 pounds parsnips (about 6 medium)
  • 2 large onions, quartered
  • 6 garlic cloves, peeled
  • 1/4 cup canola oil
  • 3 cartons (32 ounces each) chicken broth
  • 1 cup fat-free evaporated milk (I used 1/2 cup non-dairy creamer.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley and sage

Directions:

  1. Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
  2. Transfer vegetables to a Dutch oven. Add broth, milk (or non-dairy creamer), salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
  3. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Yield:

12 servings (4 quarts)

Mark Bittman’s How to Grill Everything–Huli Huli Chicken

Photo courtesy of Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Guess what’s for dinner tonight? I made this recipe once before and it’s time to make this delicious teriyaki-inspired dish from Mark Bittman’s  How to Grill Everything again. Bittman says, “In Hawaiian, huli means ‘to turn,'” which is a reminder that the chicken needs to be turned occasionally as it cooks. The recipe calls for spatchcocking the chicken, but I used bone-in chicken breasts with skin.

Happy cooking, hon!

Huli Huli Chicken
Ingredients:
  • 1/2 cup soy sauce
  • 6 Tablespoons sugar
  • 3 cloves garlic, chopped
  • 2 Tablespoons chopped fresh ginger
  • 1 teaspoon sesame oil
  • salt ad pepper, optional
  • 1 whole chicken (3-4 pounds), cut into 8 pieces or spatchcocked (I used chicken breasts on the bone instead.)
  • 2 Tablespoons or more chopped fresh cilantro
Directions:
  1. Whisk soy sauce, sugar, garlic, ginger, and oil together  in a large bowl until sugar dissolves. Taste and add salt and pepper if desired.
  2. Trim excess fat and skin from the chicken without exposing the meat. Add chicken to the marinade and turn pieces to coat. Let sit at room temperature while preparing the grill. Or cover and refrigerate for up to 4 hours.
  3. Start the coals or heat a gas grill for medium-high indirect cooking. Make sure the grates are clean. If using charcoal, put a drip pan under the direct portion of the grill; for gas, empty, clean and replace the fat trap.
  4. Put the chicken on the indirect side of the grill skin side up, so the dark meat is as close to the fire as possible without any danger of fat dripping onto the flames or pilot lights. Put the breasts farther from the fire. Close the lid and cook, turning the pieces and rotating them 180 degrees for even browning after 15 to 20 minutes for breasts, 20 to 30 minutes for dark meat. Cook until the meat is no longer pink at the bone; depending on the size of the pieces, this can take 25 to 40 minutes total for the breasts and 40 to 50 minutes for dark meat. (Nick with a small knife and peek inside.)
  5. Move the chicken directly over the fire, skin side down, to crisp up for 1 to 3 minutes; if using gas, first turn the heat down to medium. Transfer the chicken to a platter, sprinkle with cilantro, and serve.

Yield: 4 to 6 servings