FRIDAY
Eggplant Sandwiches
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
INGREDIENTS:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
DIRECTIONS:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Serve with homemade sweetpotato chips
Saturday, September 25, 2010
Quinoa Salad with Apples and Almonds
THURSDAY
Quinoa Salad with Apples and AlmondsQuinoa (pronounced KEEN-wah) has a mild flavor, a pleasantly chewy texture, and a higher protein content than most other grains. Combined with fresh fruit, crunchy nuts, and a light citrusy dressing, it makes a healthy picnic side.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
Serve with fresh bread
Crockpot Lemon Dill chicken with broccoli rabe
WEDNESDAY
1 tbsp fresh dill
1/2 teaspoon seasoning salt, like Mrs. Dash
1/2 teaspoon lemon rind, grated
1 cup chicken broth, divided use
3 tablespoons lemon juice (bottled is fine)
2 tsp minced garlic
1 teaspoon cornstarch
Mix dill, lemon rind, lemon juice, garlic and 1/2 cup of chicken broth together and place in crockpot. Sprinkle seasoning salt on both sides of chicken breast and place in crock pot. Cook on LOW 6-8 hours. Remove chicken and put aside. Pour sauce from crock pot into sauce pan and cook on medium heat. Add cornstarch to remaining 1/2 cup chicken broth. Slowly add to sauce pan. Bring to boil stirring constantly until sauce thickens. Serve over chicken with rice.
Crock Pot Lemon Dill Chicken
3-4 boneless chicken breasts (we're using chicken thighs, as they have a bit more fat on them. Makes a more tender, juicy dish)1 tbsp fresh dill
1/2 teaspoon seasoning salt, like Mrs. Dash
1/2 teaspoon lemon rind, grated
1 cup chicken broth, divided use
3 tablespoons lemon juice (bottled is fine)
2 tsp minced garlic
1 teaspoon cornstarch
Mix dill, lemon rind, lemon juice, garlic and 1/2 cup of chicken broth together and place in crockpot. Sprinkle seasoning salt on both sides of chicken breast and place in crock pot. Cook on LOW 6-8 hours. Remove chicken and put aside. Pour sauce from crock pot into sauce pan and cook on medium heat. Add cornstarch to remaining 1/2 cup chicken broth. Slowly add to sauce pan. Bring to boil stirring constantly until sauce thickens. Serve over chicken with rice.
Serve with broccoli rabe sauteed in olive oil, garlic and some thinly sliced lemons
Leftover night
TUESDAY
Soccer practice night therefore we will be using up soup. Bread served alongside
Soccer practice night therefore we will be using up soup. Bread served alongside
Black Bean Avocado Salad with bread
Black Bean Avocado Salad
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8
INGREDIENTS:
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/3 cups chopped peeled avocado
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
DRESSING:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8
INGREDIENTS:
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/3 cups chopped peeled avocado
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
DRESSING:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Maple Soy Salmon with sauteed swiss chard and brown/white rice mixture
SUNDAY
Grilled Maple-soy Salmon
This is a recipe that was originally printed in the Clean Eating magazine
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Grilled Maple-soy Salmon
This is a recipe that was originally printed in the Clean Eating magazine
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Serve with sauteed swiss chard and white and brown rice.
Swiss chard is really easy to prepare. Simply chop up coarsely after rinsing well. Mince some garlic finely, allow to sit for at least 10 minutes to allow the healthy compounds to become active in the garlic.
Now saute garlic in 1tbsp olive oil, allow garlic to become slightly softened and browned. Add swiss chard. Cook long enough to wilt swiss chard.
Lengua Burritos with homemade mexican corn
SATURDAY
Beef Tongue (lengua) burritos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes
Ready In: 8 Hours 30 Minutes
Servings: 20
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 packages flour tortillas(for tacos we prefer corn but flour tortillas are so much easier to fold into a burrito than corn are. Especially for us gringos!)
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat and cooked frijoles refritos (see recipe below) into a tortilla and spoon salsa over the meat.
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Beef Tongue (lengua) burritos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes
Ready In: 8 Hours 30 Minutes
Servings: 20
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 packages flour tortillas(for tacos we prefer corn but flour tortillas are so much easier to fold into a burrito than corn are. Especially for us gringos!)
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat and cooked frijoles refritos (see recipe below) into a tortilla and spoon salsa over the meat.
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Mexican Corn
Okay, this one is all my own. More or less anyways.
We're going to take some locally grown corn that we've frozen, thaw it and then mix it with some fresh cilantro, tomatoes and nopalitos. Add some cumin and voila. Mexican corn.
Serving some mexican rice on the side. We have a package of some rice that we're going to use up.
Friday, September 17, 2010
Turkey burgers, steamed veggies and french fries
FRIDAY
Turkey burgers, steamer veggies and homemade french fries.
Eggplant tofu stir fry
WEDNESDAY
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
Apple Avocado Salad & fresh bread
TUESDAY
Apple Avocado SaladBaby greens tossed with chopped red onion, chopped walnuts, crumbled blue cheese, and fresh lemon zest. When ready to serve fold in the apple and avocado slices. Salad is topped with vinaigrette made from mandarin orange juice, fresh lemon juice, fresh lemon zest, minced garlic, extra virgin olive oil, and salt.
Ingredients -
1 (10 ounces) package Baby Greens
1/4 cup chopped Red Onion
1/2 cup chopped Walnuts
1/3 cup crumbled Blue Cheese
2 teaspoons Lemon Zest
1 Apple, peeled, cored and sliced
1 Avocado, peeled, pitted and diced
Dressing:
4 Mandarin Oranges, juiced
1/2 Lemon, juiced
1/2 teaspoon Lemon Zest
1 Garlic Clove, minced
2 tablespoons Extra Virgin Olive Oil
Salt, to taste
Preparation:
Salad:
1.In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest.
2.Mix in the apple and avocado just before serving.
Dressing:
1.In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt.
2.Drizzle over the salad as desired.
Serve with fresh bread
Honey Lime Glazed Grilled Ahi with Benihana style salad
MONDAY
Honey Lime Glazed Grilled Ahi Tuna
This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.
Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
2 limes, juiced
1/4 cup olive oil
2 tbsp rice vinegar
2 cloves garlic, crushed and minced
1 tablespoon grated fresh ginger
4 six-ounce Ahi tuna fillets
salt and fresh ground black pepper to taste
1/4 cup honey
vegetable oil, as needed for grill
Preparation:
In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.
Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet.
Serve immediately with any remaining glaze with white steamed rice.
We're going to have this with a salad Benihana style.
The salad will be rather simple, romaine lettuce, carrots sliced thin or shredded, green onion, sliced. Maybe a tomato or two chopped.
Benihana Salad dressing recipe
Ingredient
¾ cup Chopped onion
¾ cup Peanut oil
6 tablespoons Rice wine vinegar
6 tablespoons Water
3 tablespoons Fresh chopped ginger root
3 tablespoons Chopped celery
3 tablespoons Soy sauce
4½ teaspoon Tomato paste
4½ teaspoon Sugar
4 teaspoons Lemon juice salt and pepper to taste
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle. Refridgerate. *Note...I found the 3 Tablespoons of fresh ginger root to be a little hot, so you might try using the chopped ginger in a jar because it is a little milder than the fresh. Also, you can add a little more soy sauce if you would like! It has the best flavor after it has been refrigerated a day or two! Michael Kapps (almcepud@...) said that the chef at Benihana's San Fransisco gave him a xerox copy of his secret recipe book for his birthday so, this is the real one-and-only Benihana's ginger dressing straight from the guys in charge. NOTES : (This is supposed to be the true one!)
Honey Lime Glazed Grilled Ahi Tuna
This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.
Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
2 limes, juiced
1/4 cup olive oil
2 tbsp rice vinegar
2 cloves garlic, crushed and minced
1 tablespoon grated fresh ginger
4 six-ounce Ahi tuna fillets
salt and fresh ground black pepper to taste
1/4 cup honey
vegetable oil, as needed for grill
Preparation:
In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.
Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet.
Serve immediately with any remaining glaze with white steamed rice.
We're going to have this with a salad Benihana style.
The salad will be rather simple, romaine lettuce, carrots sliced thin or shredded, green onion, sliced. Maybe a tomato or two chopped.
Benihana Salad dressing recipe
Ingredient
¾ cup Chopped onion
¾ cup Peanut oil
6 tablespoons Rice wine vinegar
6 tablespoons Water
3 tablespoons Fresh chopped ginger root
3 tablespoons Chopped celery
3 tablespoons Soy sauce
4½ teaspoon Tomato paste
4½ teaspoon Sugar
4 teaspoons Lemon juice salt and pepper to taste
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle. Refridgerate. *Note...I found the 3 Tablespoons of fresh ginger root to be a little hot, so you might try using the chopped ginger in a jar because it is a little milder than the fresh. Also, you can add a little more soy sauce if you would like! It has the best flavor after it has been refrigerated a day or two! Michael Kapps (almcepud@...) said that the chef at Benihana's San Fransisco gave him a xerox copy of his secret recipe book for his birthday so, this is the real one-and-only Benihana's ginger dressing straight from the guys in charge. NOTES : (This is supposed to be the true one!)
Crispy Eggplant with Spicy Tomato Sauce
SUNDAY
Crispy Eggplant with Spicy Tomato SaucePrep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 4
"Peeled eggplant slices are breaded with wheat germ and Parmesan cheese, then baked in this fiber-filled vegetarian main dish."
INGREDIENTS:
1 eggplant, peeled and cut into 1/4 inch slices
salt to taste
2 eggs
2 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 cup wheat germ
2 cups tomato sauce
1 teaspoon cayenne pepper
1 cup shredded mozzarella cheese
DIRECTIONS:
1.Preheat an oven to 400 degrees F (200 degrees C).
2.Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
3.Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
4.Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Serve with pasta
Homemade Kombucha Tea Batch 091710
We started our next batch today.
1 quart water
5 bags of green tea
4 Organic Bigelow Green Tea
1 Southern Tsunami green tea
1 cup sugar
We then added 4 more quarts of cool filtered water.
I transfered the SCOBY and her baby back to the original container after cleaning my hands vigorously with vinegar. Once the tea was pretty cool I then poured the tea back in and the new batch has gone upstairs to the heating pad once again.
This next time we should be able to seperate the Mother and the Baby so we can produce faster, that's if I did everything right and didn't introduce any harmful bacteria.
We realized after the fact that we really reduced the sugar so first I am a tad bit worried that the SCOBY won't like it. If it does well though we should have a much drier Kombucha this time. Still that's okay by me as once I start getting enough SCOBYS and Kombucha I plan to experiment like crazy. Next experiment will most definitely be ginger.
Friday, September 10, 2010
Grilled Brats & Squash and Orzo Salad
FRIDAY
Grilled Brats. No brainer here. Throw the brats either on gas grill or George Foreman grill, toast buns.
Squash and Orzo Salad
Directions
Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
Grilled Brats. No brainer here. Throw the brats either on gas grill or George Foreman grill, toast buns.
Squash and Orzo Salad
Directions
Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
Crock Pot Chicken Fricassee & Chive Dumplings
THURSDAY
Crock Pot Chicken Fricassee
1 can cream of chicken soup
1/2 C. of water
1/2 C. onions chopped
1 t. paprika
1 t. lemon juice
1 t. rosemary
1 t. thyme
1 t. salt
1/4 t. black pepper
4 skinless, boneless chicken breasts
non stick cooking spray
Spray the crock pot with the non stick spray. Place chicken in the crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low for 6 - 8 hours.
1 hour before serving prepare chive dumplings.
3 T. shortening
1 1/2 C. flour
2 t. baking powder
3/4 t. salt
3 T. chives fresh chopped or 2 1/2 T. dried
3/4 C. milk
Mix dry ingredients and cut in shortening. Add chives and milk and mix to combine well. Drop by teaspoons onto hot chicken and gravy. Cover and cook on high for 45 - 60 minutes.
Serve with corn on the cob
Crock Pot Chicken Fricassee
1 can cream of chicken soup
1/2 C. of water
1/2 C. onions chopped
1 t. paprika
1 t. lemon juice
1 t. rosemary
1 t. thyme
1 t. salt
1/4 t. black pepper
4 skinless, boneless chicken breasts
non stick cooking spray
Spray the crock pot with the non stick spray. Place chicken in the crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low for 6 - 8 hours.
1 hour before serving prepare chive dumplings.
3 T. shortening
1 1/2 C. flour
2 t. baking powder
3/4 t. salt
3 T. chives fresh chopped or 2 1/2 T. dried
3/4 C. milk
Mix dry ingredients and cut in shortening. Add chives and milk and mix to combine well. Drop by teaspoons onto hot chicken and gravy. Cover and cook on high for 45 - 60 minutes.
Serve with corn on the cob
Salad with Shrimp and Avocado
TUESDAY
Salad with Shrimp and Avocado
This one is all our own creation. Just a simple salad with bell peppers, tomatoes, sliced avocado, green onions and a can of salad shrimp.
Since our sons soccer practice is on Tuesday we go as easy as possible.
I'll make one extra loaf of bread and we'll have that with all of this.
Salad with Shrimp and Avocado
This one is all our own creation. Just a simple salad with bell peppers, tomatoes, sliced avocado, green onions and a can of salad shrimp.
Since our sons soccer practice is on Tuesday we go as easy as possible.
I'll make one extra loaf of bread and we'll have that with all of this.
Edamame Salad
MONDAY
Edamame Salad
Ingredients:
2 bags frozen shelled Edamame
1 can Sweet Corn
2 cans Black Beans
4 Tomatoes
1 bunch flat leaf Parsley
Salt and Pepper to taste
Instructions:
Thaw Edamame
Rinse and drain black beans and sweet corn.
Finely chop tomatoes and parsley.
In a bowl mix edamame, black beans, corn, tomato and parsley.
Salt and pepper to taste. Serve.
Nutritional Facts:
Servings: 8, Serving Size: 1 cup
Going to have this with a loaf of fresh bread.
Edamame Salad
Ingredients:
2 bags frozen shelled Edamame
1 can Sweet Corn
2 cans Black Beans
4 Tomatoes
1 bunch flat leaf Parsley
Salt and Pepper to taste
Instructions:
Thaw Edamame
Rinse and drain black beans and sweet corn.
Finely chop tomatoes and parsley.
In a bowl mix edamame, black beans, corn, tomato and parsley.
Salt and pepper to taste. Serve.
Nutritional Facts:
Servings: 8, Serving Size: 1 cup
Going to have this with a loaf of fresh bread.
Slow Cooker Pork chops
SUNDAY
Slow Cooker Pork Chops II
Prep Time: 10 Minutes
Cook Time: 4 Hours Ready In: 4 Hours 10 Minutes
Servings: 4
"A wonderful way to cook pork it's extremely tasty and tender. With a mixture of spices and garlic it's terrific. And it is extremely EASY."
Ingredients:
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder 1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste
Directions:
1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
Serve with corn on the cob and rice.
Slow Cooker Pork Chops II
Prep Time: 10 Minutes
Cook Time: 4 Hours Ready In: 4 Hours 10 Minutes
Servings: 4
"A wonderful way to cook pork it's extremely tasty and tender. With a mixture of spices and garlic it's terrific. And it is extremely EASY."
Ingredients:
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder 1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste
Directions:
1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
Serve with corn on the cob and rice.
Thursday, September 9, 2010
Making Homemade Kefir
Okay so as you can tell we have gotten board with eating more raw & fermented foods.
Both hubby and I tried a store brought brand of Kefir called Lifeworks
Here's the website for the brand.
http://www.lifeway.net/
Let me just say now that if this is how this tastes when it's store bought I cannot wait to make my own!
My husband and I are slowly becoming addicted to this stuff! While it does have a slightly sour taste to it it has a sugary taste that remains later on your palate. It reminds me of a really delicious piece of chocolate that hours later has you craving for more.
We plan on purchasing some grains here soon. I have found a company on Ebay that sells kefir grains. We actually bought our scoby Mother from them. So soon here I should be able to post pictures and all.
In the meanwhile I'll post the directions for making Kefir as well as several ways you can use this in everyday cooking.
These directions come from Seeds of Health.
http://www.seedsofhealth.co.uk/fermenting/kefir_howto.shtml500ml glass jar like a kilner jar
About 1 tablespoon of kefir culture
Fresh milk
Put the kefir culture in the glass jar, then fill it with fresh milk about 2/3 or so full. Cover the jar with a cloth or put the lid on the jar. (If you use a lid don't fill the jar above two thirds or use a jar with a rubber gasket that will let any pressure escape.)
Let the contents stand at room temperature for approx. 24 hours depending on your taste. 48 hours will make a thicker, sourer kefir, 12 hours a thinner, sweeter kefir. The temperature will effect how quickly the culture works. So during the warm summer months the kefir will ferment faster.
When it's ready strain the kefir into a clean jar. While it's fermenting the kefir grains will float to the top of the milk along with any cream. It's a good idea to stir it gently with a wooden spoon to mix up the solids and liquids to make it easier to strain. Or use a wooden spoon or clean hands to scoop out the culture from the kefir (the culture is easy to feel and separate from the liquids). The kefir culture produces a jelly like polysaccharide substance that develops around the grains as they grow, making it look 'gloopy'. It has unique properties and it's own name 'kefiran'. As you scoop out the grains you may find them coated with a gel like substance. This is the kefiran. Giving the kefir a good stir will distribute the kefiran in the kefir and it contributes to the thickness of the finished kefir. (This seems to be pretty variable, some strains producing a lot and others not much.)
After straining, the grains are placed straight back into a clean jar without washing them first. Fresh milk is added to the grains to make the next batch.
A Note on Cleanliness
Make sure everything is very clean when handling kefir. It's a living culture, a complex system of bacteria and yeasts and you don't want risk contaminating it. Use freshly cleaned hands, clean jars and clean non metallic implements.
Here are some ways that I have found online to use Kefir. I will also be using the milk from this in bread and pancakes for my son. I've read that it makes extremely fluffy pancakes.
This is the website I got this from.
http://gnowfglins.com/2009/08/07/seven-yummy-ways-to-eat-kefir/
Kefir Cheese – This is much like yogurt cheese, where the whey has dripped out, leaving a thicker consistency that is spreadable like cream cheese. You can season it with herbed seasoning salt, herbs, or anything else you fancy, and then spread it on bread, biscuits, etc.
Probiotic Potato Salad – The secret to this probiotic potato salad is the kefir cheese used in the dressing. It is a tangy, delicious potato salad.
Salad Dressings – Use in place of yogurt in yogurt-based salad dressings. Experiment with adding it to other salad dressings.
Veggie Dip – Season up the kefir cheese (from the probiotic potato salad) and make a dip out of it. Just some homemade herbed seasoning salt is all it takes.
Ice Cream – I’ll be sharing a recipe for this soon! Kefir ice cream tastes much like frozen yogurt, with a little bit of a tang. It is so yummy! Edit: Here’s a recipe for Probiotic Chocolate Ice Cream, featuring – you guessed it – kefir!
Smoothies – Try my chocolate kefir smoothie or summer fruit smoothie.
Popsicles – Use the kefir smoothie (#6) mix to make popsicles (tip from Annette of Sustainable Eats). My friend Amy suggests using an ice cube tray and toothpicks if you don’t have an official popsicle tray.
NEW! Parfait – Make a kefir parfait, using kefir as you would yogurt and top it with soaked/dehydrated nuts and seeds, soaked/dehydrated oats, dried fruit, cinnamon, fresh fruit, and a drizzle of raw honey or maple syrup. Yumm for a snack, as a salad, or as breakfast!
Wednesday, September 8, 2010
Homemade Kombucha Tea
Homemade Kombucha
This I have actually borrowed from the blog "BURP".You can find the blog itself about making Kombucha here:
http://www.eatatburp.com/2010_08_01_archive.html
3 quarts filtered water1 cup white granulated sugar
4 T loose plain green or black tea
½ cup kombucha from previous culture1 kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 gallon wide-mouthed jarTea towel to cover the jar during fermentation (even an old t-shirt will work)Rubber band that fits over the mouth of your jar2 quart stainless steel potwooden spoon
funnel (for bottling)swing-top/grolsch style bottles (preferably green or brown tinted glass)
Bring 1 quart of water to a boil in your stainless steel pot. Dissolve the sugar in the boiling water. When the water boils, remove from heat. Add tea and steep for 15-20 minutes.
Add remaining 2 quarts of cold water (or water mixed with potable ice made from filtered water) to the brewed tea, along with at least ½ cup of the kombucha from the previous culture (or, if this is the first time you’re brewing, add any liquid that came with your scoby). Stir to combine.
Once liquid has come to room temperature, place tea into your one-gallon container. Place SCOBY on top (shiny side up).Place the cotton cloth over the jar and secure with rubber band. Store in a safe place at room temperature.
Kombucha will take an average of 7-10 days to brew, though you can allow your batch to ferment longer if you would like the brew to be less sweet. The longer it ferments, the dryer and stronger the acidic taste will become.Remove the SCOBYs (Once you’ve brewed your first batch, you should have two SCOBY – the mother and a newly formed baby). If you’re storing the SCOBY for future use, keep it in a similar large glass jar, and pour in enough of your freshly made Kombucha to cover it.
Using a funnel, pour finished kombucha tea into swing-top bottles, filling up into the neck of the jar. Seal and keep at room temperature for 4-5 days (this aging will improve the flavor). Then store in refrigerator to extend its shelf-life.
Flavorings like fruit, herbs, brewed herbal teas and other additions can be added during the bottling stage (but not before – or they could compromise the health of your SCOBY). Please note that fruit (or any type of sugar) will feed the active cultures and increase the effervescence of the beverage during the resting period. If you have weak Kombucha after the brewing period, let rest longer during the bottling period.
Now I will be updating this as we go along in the process of making Kombucha. We started this on Tuesday (07Sept) at around 7pm or so after we finished our dinner.***************************************************************************
09September10
Last night we took a look at our kombucha that is currently being kept in a remote closet. My son insisted the he wanted to see the "mother" so I tried moving it slightly. It did shake the jar slightly so I'm hoping that that didn't bother it much. This morning I found the mother on the bottom of the jar however after a bit of research I found that this does happen from time to time so we'll see if we actually have kombucha 7 days from now.Lots of squiglers present in water.09 September 10, SCOBY on bottom.
**************************************************************************
We have two almost full 1 quart bottles filled with simple, plain Kombucha and then half a bottle of Kombucha flavored with 2 Scuppernong Grapes. Total brewing time for this batch, 10 full days. First 3 days it was kept at a temperature of about 70 degrees. We then got the heating pad that kept our Kombucha at about 79 degrees or so. 
11September 2010
First and foremost we added a heating pad to it that controls the temp so our kombucha gets no hotter than 80 degrees.
You can purchase these off of Amazon for pretty cheap.
Seems like our scoby is pretty happy as she has noticeably gotten bigger in the past few days.
**************************************************************
17 September 2010
Time to bottle! We have a nice sweet yet tangy
Kombucha starting! Our
SCOBY has developed a very thin soft baby, but it's still a baby!
Friday, September 3, 2010
London Broil, horseradish mashed and mystery veggies
SATURDAY
Tender London Broil
Ingredients:
2 lbs london broil beef
Dry rub
1/2 teaspoon pepper
1/2 teaspoon adolphs meat tenderizer
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
Marinade
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon grated ginger
1 tablespoon grated onion
2 cloves garlic, minced
Change Measurements: US Metric
Directions:Prep Time: 10 mins
Total Time: 26 mins
1 Take meat and score not all the way through, slice across and then across again to make criss cross pattern. 2 Rub meat with dry rub. 3 Place all marinade ingredients it storage bags toss add meat. 4 Refrigerate over night. 5 Heat grill to medium high. 6 Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes. 7 Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes. 8 Remove from heat let sit for 10 minutes. 9 Slice against the grain very thinly.
We're going to have this with horseradish mashed potatoes and whatever veggie turns up in our CSA share next week.
Tender London Broil
Ingredients:
2 lbs london broil beef
Dry rub
1/2 teaspoon pepper
1/2 teaspoon adolphs meat tenderizer
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
Marinade
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon grated ginger
1 tablespoon grated onion
2 cloves garlic, minced
Change Measurements: US Metric
Directions:Prep Time: 10 mins
Total Time: 26 mins
1 Take meat and score not all the way through, slice across and then across again to make criss cross pattern. 2 Rub meat with dry rub. 3 Place all marinade ingredients it storage bags toss add meat. 4 Refrigerate over night. 5 Heat grill to medium high. 6 Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes. 7 Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes. 8 Remove from heat let sit for 10 minutes. 9 Slice against the grain very thinly.
We're going to have this with horseradish mashed potatoes and whatever veggie turns up in our CSA share next week.
Thursday, September 2, 2010
Alaskan Scallops Florentine
FRIDAY
Scallops Florentine
Ingredients:
1 1/4 lb Alaska Scallops, cut up and reserved, rinsed and drained
3 oz Parmesan Cheese
1 tsp Nutmeg
3 cloves Garlic
1/2 tsp White Pepper
1 1/4 lb fresh Spinach, stems
1/2 cup unsalted Butter
8 oz Shell Pasta, al dente and drained
1 tsp Salt
1 cup Whipping Cream
Directions:
Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. Remove from heat. Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes.
Serve immediately. Serving Size: 6.
Scallops Florentine
Ingredients:
1 1/4 lb Alaska Scallops, cut up and reserved, rinsed and drained
3 oz Parmesan Cheese
1 tsp Nutmeg
3 cloves Garlic
1/2 tsp White Pepper
1 1/4 lb fresh Spinach, stems
1/2 cup unsalted Butter
8 oz Shell Pasta, al dente and drained
1 tsp Salt
1 cup Whipping Cream
Directions:
Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. Remove from heat. Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes.
Serve immediately. Serving Size: 6.
Stir Fried Eggplant and Tofu
THURSDAY
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION: 1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish. 2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl. 3.Drain tofu on paper towels. Cut into 1/2-inch cubes. 4.Combine cornstarch and chicken broth in small bowl; set aside. 5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces. 6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside. 7. Add soy sauce, chili sauce and sugar; cook and stir until heated through. 8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION: 1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish. 2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl. 3.Drain tofu on paper towels. Cut into 1/2-inch cubes. 4.Combine cornstarch and chicken broth in small bowl; set aside. 5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces. 6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside. 7. Add soy sauce, chili sauce and sugar; cook and stir until heated through. 8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Souvlaki, Tzatziki and Fassolakia Freska me domata
WEDNESDAY
Greek Souvlaki Recipe
Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Fassolakia Freska me Domata
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients: 2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water sea salt
fresh ground pepper
Preparation: Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans. In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)
Greek Souvlaki Recipe
Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Fassolakia Freska me Domata
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients: 2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water sea salt
fresh ground pepper
Preparation: Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans. In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)
Roast Chicken Salad with homemade bread
TUESDAY
Roast Chicken salad
Once again, this is all our own.
I'm simply going to take some of the leftover chicken from our dinner on Sunday, dice it up into bite size pieces. Then chop some celery, green onion, cranberries, walnuts, arugala from outside and romaine and throw it all together. Top with whatever salad dressing we all prefer.
My son loves ranch while I'll probably go with a lite caesar.
Roast Chicken salad
Once again, this is all our own.
I'm simply going to take some of the leftover chicken from our dinner on Sunday, dice it up into bite size pieces. Then chop some celery, green onion, cranberries, walnuts, arugala from outside and romaine and throw it all together. Top with whatever salad dressing we all prefer.
My son loves ranch while I'll probably go with a lite caesar.
Qunoa, Corn and Edamame Salad
MONDAY
Qunoa, Corn and Edamame Salad
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Qunoa, Corn and Edamame Salad
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Traditional roast chicken, mashed sweet potato and corn on the cob.
SUNDAY
Since we didn't have this last week we're having it this week.
Roast chicken, with mashed potatoes and gravy with fresh corn on the cob.
This is all my own as its all so very simple. We love having "traditional Sunday meals....well on Sundays!
I simply take a whole fryer, make sure to remove all the parts inside and clean it out well. (many times I'll simmer those parts early in the day for snacking later when the house is smelling all lovely with roast chicken!)
Then fill cavity with a sprig or two of thyme, rosemary and a clove of garlic.
I make a few slices in the breast meat from inside and stuff some herb butter in there. Then rub the entire chicken with olive oil. Dust with salt (sparingly), pepper, garlic salt, paprika, dried thyme, sage, and parsley.
Bake covered according to directions on chicken to ensure that chicken is done completely. At the last 15 minutes or so I uncover the chicken so the skin can get crispy. Not exactly the healthies in the world but OH SO TASTY!
ENJOY!
Mashed sweet potatoes
I like to steam these skin on till fork tender. Once their soft enough I mash them with a bit of salted butter, nutmeg and milk. Serve.
Corn, just as easy. I now a days follow the directions of our CSA share producer, Brads Produce. Simply heat water till boiling. Throw ears of corn in for 3 minutes. Pull out, slather with butter and whatever else you prefer. Enjoy.
Now, here's a little after thought. One reason I really love making a whole chicken rather than just a chicken breast is because there is so much left behind that I can use!
I make broth out of the roasted leftover bones along with any discarded undesirable parts. I also make salads, wraps and sandwiches out of the leftover meat. Really, one single whole fryer chicken can produce about a total of 4 or 5 meals! That's always awesome for your checkbook!
Since we didn't have this last week we're having it this week.
Roast chicken, with mashed potatoes and gravy with fresh corn on the cob.
This is all my own as its all so very simple. We love having "traditional Sunday meals....well on Sundays!
I simply take a whole fryer, make sure to remove all the parts inside and clean it out well. (many times I'll simmer those parts early in the day for snacking later when the house is smelling all lovely with roast chicken!)
Then fill cavity with a sprig or two of thyme, rosemary and a clove of garlic.
I make a few slices in the breast meat from inside and stuff some herb butter in there. Then rub the entire chicken with olive oil. Dust with salt (sparingly), pepper, garlic salt, paprika, dried thyme, sage, and parsley.
Bake covered according to directions on chicken to ensure that chicken is done completely. At the last 15 minutes or so I uncover the chicken so the skin can get crispy. Not exactly the healthies in the world but OH SO TASTY!
ENJOY!
Mashed sweet potatoes
I like to steam these skin on till fork tender. Once their soft enough I mash them with a bit of salted butter, nutmeg and milk. Serve.
Corn, just as easy. I now a days follow the directions of our CSA share producer, Brads Produce. Simply heat water till boiling. Throw ears of corn in for 3 minutes. Pull out, slather with butter and whatever else you prefer. Enjoy.
Now, here's a little after thought. One reason I really love making a whole chicken rather than just a chicken breast is because there is so much left behind that I can use!
I make broth out of the roasted leftover bones along with any discarded undesirable parts. I also make salads, wraps and sandwiches out of the leftover meat. Really, one single whole fryer chicken can produce about a total of 4 or 5 meals! That's always awesome for your checkbook!
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