Posts tagged healthy

Free-Range Savory Chix n’ Potayduz – One Pan, One Spoon, One Knife. HOLLA!

Okay fine, so the title of this recipe is a little over-the-top.  But listen to me people, this really is a punky miracle dinner: juicy, savory, flavorful chicken and crispy, buttery potatoes done all in one pan and ready in 35 minutes!  Say it out loud for fun times: FREE-RANGE SAVORY CHIX n’ POTAYDUZ!

Seriously, have you ever seen anything so delicious in your LIFE?

Seriously, have you ever seen anything so delicious in your LIFE?

Now, let me start by giving credit for the inspiration for this dish to my all-time chef idol, (and hopefully my future-best-friend), Ina Garten.  (I love you, Ina.)  Ina Garten recently was seen on the Food Network cooking a whole chicken in a big pan with all the vegetables scattered around it at the same time.  “That is genius,” thought one Punky Chef.  But I must say, Ina’s version looks very complicated to me – lots of stuffing and tying-off and tucking, not to mention the hour and half in the oven.  Well THIS punk is just too hungry and impetuous to ever wait that long!  So instead, I have taken the general idea and made it my own… just like Andy Warhol with the Campbell’s Soup Cans, eh?  Ha-HAH!  PUNK IT UP.  (And come with me…)

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Lucky 7 Salad!

Yes… I’M BACK!  I know your life has been empty and hungry without your Punky Chef.  So sing to the heavens, hug thy neighbor, and get EXCITED, people.  I’ve been busy traveling and working on many things happy problem.  (New songs!  Visit www.myspace.com/thehappyproblem.  Sorry, brief promotional moment.)  AND, Punky Chef is now AUNT PUNKY CHEF.  Witness my two gorgeous new nephews – born within 24 hours of each other to my sister and my sister-in-law:

Ryder Punky - doing his very first Elvis impression

Punky Ryder - doing his very first Elvis impression

David Punky - doing his first Johnny Rotten impression

Punky David - doing his first Johnny Rotten impression

So I’ve been enjoying the baby parade for the last three weeks, and am now getting back to my teensy kitchen and starting to cook again.  And just to ease us all back in, I’m throwing this fabboo, quick, healthy lunch at you.  Witness Lucky 7 Salad!

Do ya feel LUCKY, Punk?

Do ya feel LUCKY, Punk?

Yeah, it’s pretty much the easiest ever, thanks to our “7” theme and also to the wonderful people at Newman’s Own for the dressing.  Come with me…

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Salmon-Feta Salad: Introducing the Steve Lillywhite!

I don’t know why I didn’t think of this before, but names of punk icons make for very good recipe titles.  I made this delicious salad on Friday, with smoked salmon, feta, Greek olives, cukes, shallots and lemon-olive oil dressing on a romaine “bed”, but I haven’t posted the recipe yet because I was stuck for a good title.  (And because the happy problem had an awesome gig in Santa Barbara Saturday night, might I add, which was great, but my computer and I were briefly separated.)  But now I proudly present to you: The Steve Lillywhite!

it's like a classic album in your MOUTH!

it's like a classic album in your MOUTH!

“Salmon Greek Salad?”  “Smoked Salmon-Feta Salad?”  None of them seemed quite right.  BUT THEN, back in Hollywood last night, walking from my parked car to my building with guitar bags, gear bags, merch bags, and toiletry bags hanging off my shoulders, and a Line 6 amp hanging from my right arm, I passed a red rental Toyota and who should be getting into it but Mr. Steve Lillywhite himself!  (I considered saying hello, but quickly took-in my bag lady appearance, and thought better of it.  You do not want to meet Steve Lillywhite when you look like a lost hippie from Venice Beach.  Just trust me on this one.)  So I let the man go, but at the same moment, quietly decided to name my latest salad creation after him in homage.  And WHO THE HELL IS STEVE LILLYWHITE?  You might well ask.  Well, he’s only the producer of classic albums by Peter Gabriel, Talking Heads, Psychedelic Furs, Siouxie and the Banshees, The Pogues, Simple Minds, Morrissey, Dave Matthews, Counting Crows, Crowded House, Matchbox 20, and there’s one more that I’m missing.  Who could it be?  Wait, it’ll come to me.  Oh yeah —

U2.

Oh yes, Mr. Steve Lillywhite, a medium-height, friendly-but-cynical, handsome blond man, seen just last night getting into a red Toyota, is the esteemed producer of such legendary albums as “No Line on the Horizon,” “How to Dismantle an Atomic Bomb,” “All That You Can’t Leave Behind,” “Boy,” “Under A Blood Red Sky,” “Joshua Tree” and more.  So how appropriate to honor such unmatched greatness with a new SALAD?  (Sorry, Mr. Lillywhite.)  Come with me…

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Spicy 3 Bean Beer Chili – You’re Welcome.

Yes, for those of you who enjoyed the Free-Range Turkey Chili made with Amber Lager, (and also for those of you who don’t know what I’m talking about), I got one better – and it’s totally vegetarian.  Witness: Spicy 3 Bean Beer Chili.  Aw, yeeeaaaah!  (And stay tuned for the awesome apartment trick at the end.)

Aaawwww, yeeeaaahhhh!

Aaawwww, yeeeaaahhhh!

Yes, there it is in all its beany glory.  Thick, aromatic, spicy and HEALTHY!  YOU WILL MAKE THIS and then you will feel GOOD!  Come with me…

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Stir-Crazy Stir-Fry! with Broccoli and Tofu

There’s nothing punkier than a little stir-fry, because, let’s face it, it’s one step beyond eating Ramen noodles for 75 cents, and ALL punk musicians live on Ramen noodles at some point.  But just ’cause it’s basic, doesn’t mean stir-fry has to be boring, greasy, or complicated!  And since I’m losing my mind with this broken ankle and all the sitting around I have to do, I thought I’d use my pain to add a catchy title to this whole shebang.  So now I present to you: Punky Chef 101 – Easy Asian Stir-Crazy Stir-Fry with Broccoli and Tofu… whew!

Can you tell I like my blue plate?  Hmm...

Can you tell I like my blue plate? Hmm...

Yes, I almost didn’t post this recipe because I thought, “Well, everyone knows how to make stir-fry,” and I thought, “Well, it’s not like I INVENTED the damn thing,” but THEN I thought, “Well, maybe NOT everybody knows how to make stir-fry and besides, this blog isn’t really about what I’ve invented, it’s about what I’ve LEARNED, and how I want to share that with YOU, dagnabbit!”  So in conclusion, on with the ‘fry! Read the rest of this entry »

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Snappy Sweet n’ Salty Spring Salad!

Yeesss, Spring is upon us people, and nowhere is that more evident than at my local Farmer’s Market, where sugar snap peas were on the tables this week.  So, in honor of the ‘snaps, I bring you: Snappy Sweet n’ Salty Spring Salad!

I'm not sure what little animal I was trying to make on top there.  Maybe a fish?  Caterpillar?  Maybe just a feathered earring.

I'm not sure what little animal I was trying to make on top there. Maybe a fish? Caterpillar? Maybe just a feathered earring like your Anthropology professor used to wear. Either way, not very appetizing.

I am a HUGE sugar snap pea fan, and it’s one of the only vegetables that remains stubbornly seasonal.  Yeah you can get strawberries anytime of the year, and we pretend that leeks and potatoes are a winter thing, but we all know they’re just hangin’ happily in the produce section all 365 days.  But Sugar Snaps?  Oh no, people.  They are SPECIAL.  They do not let us in to their snappy, crispy, sweet little world unless they feel like it.  (And unless it’s Spring.)  So let’s celebrate the ‘snaps with this crunchy, yummy little salad!  I combined the crisp of veggies with the crunch of walnuts and pepito seeds, and the sweet of the ‘snaps with the smoke of the nuts and the salt of the… well, of the salt.  Come with me… Read the rest of this entry »

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Black Bean Walnut Caesar Salad

Ahh yes, my punky lovelies! Here is a really quick, stupendously tasty salad with an extra kick of flavor. Witness: Black Bean Walnut Ceasar Salad!

Special surprise for your taste buds waiting inside...

Special surprise for your taste buds waiting inside...

Ahh, yes. Necessity is truly the mother of invention, and I stumbled upon this salad in one of my “Hmmm-what-else-do-we-have-in-the-kitchen?” moods. Well we had romaine, carrots, pepito seeds, cheese, and some Mexican Caesar dressing left over from the grocery store. We also had some black beans and I thought “Oh cool – protein,” because us vegetarians are always on the lookout for proteins, (even us fake, free-range-meat-eating vegetarians).

But we also had some WALNUTS left from the cornbread and the tricolore salad the other day, so I chopped ’em up and threw them in too, thinking, “Walnuts? Wow, I’m totally ruining this whole salad, but what the hell.” But THEN I ate a forkful and it was like BANG! POW! MUGGA MUGGA WOW WOW! This incredible nutty and sweet aftertaste hit me after the already awesome savory rich Caesar taste. Suffice it to say, I was in love… Read the rest of this entry »

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