Showing posts tagged FOOD
(Photos top to bottom: Saxon + Parole, ABC Kitchen
UPDATED with a link that works!
Plus…a list of my favorite coffee shops across the country :)
When I was growing up, my mom was rarely in the kitchen. The woman hates to cook! So when she did light up the oven, I knew baked chicken would be on the table within the hour. Her concept was so simple I had forgotten about it until now. I guess I saw it as a cop out while I have been trying to work my way through Bon Appetit recipes and impress my BF.
But sometimes I just don’t have the time (or patience) to go through a lengthy process. One night last week when I was scrambling to put something on the table, Mom’s old faithful baked chicken came to mind. I took out two boneless, skinless chicken breasts, covered them marinara sauce and baked those babies for about 3o minutes. Voila, a delicious dinner. Two nights later I did the same thing with Goode Company BBQ sauce. Same dish, different flavor, new dinner :)
You can pull this off with ANY sauce, soup, or spread you want. Mom loved doing it with Campbell’s mushroom soup. I can’t think of anything that wouldn’t work honestly.
I made home-made and HEALTHY granola. Click for the recipe!
I wish I could take credit for this little bottle of deliciousness, but the source of this secret is my friend Susan, gorgeous au-naturale “Barbie” mother of 2. In exchange for my salad secret, she offered up hers. OMGoodness, this vinaigrette is not your average dressing. The hint of avocado gives your lettuce a decadence you can’t find without some sort of thickener and the rice wine vinegar offers up a little sweetness. The ingredients total 7 real foods (EVOO, RW Vinegar, water, avocado, green onion, garlic, salt, sugar), which is hard to come by these days if you don’t make the dressing yourself.
Susan found Alpine Avocado on a trip to Colorado and now orders it online. I told her it’s so good she could give it as a gift for the holidays.
I think you know what to do now :)
We all know muffins aren’t the healthiest choice for breakfast, but sometimes you just feel like a muffin! Below is a health-conscious Oat Cakes recipe from Super Natural Every Day by Heidi Swanson (@101Cookbooks on twitter). You all seemed to like her recipe for Quinoa Cakes, and I think you’ll enjoy this one too.
With an oat cake and scrambled egg whites, you have a well-rounded breakfast for you and your kids. My friend susan’s kids loved them!
You might not have all of the ingredients below, but if you buy them I promise you’ll use them later. (Example: extra-virgin coconut oil which you should use instead of EVOO in most recipes, marinades, and to grease pans.) The great part about this recipe is you can play with it. Next time I make them, I will add cinnamon and a fruit - like sauteed bananas or apples - for additional moisture and sweetness.
Because these muffins are hearty and filling, I suggest using a small muffin pan as I did here. Since you’ll have 24 small muffins, you can share the goodness with the neighbors, your kid’s teachers, co-workers at the office, and throw one in your purse for a snack later.
by Heidi Swanson, Super Natural Everyday
Makes 12 regular muffins, 24 small muffins
- 3 cups rolled oats
- 2 cups spelt flour or whole wheat pastry flour
- 1/2 teaspoon aluminum-free baking powder
- 2 teaspoons salt (fine-grain sea salt or Kosher salt)
- 1/4 cup flax seeds
- 3/4 cup chopped walnuts
- 1/3 cup extra virgin coconut oil
- 1/3 cup unsalted butter
- 3/4 cup ml maple syrup (some people split this w/raw honey)
- 1/2 cup natural cane sugar
- 2 large eggs, lightly beaten
Preheat oven to 325 degrees F (160 deg C). Spray a 12-cup muffin pan with cooking spray.
Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.
In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and the sugar has dissolved, but do not let the mixture get too hot. You do not want it to cook the eggs on contact in the next step.
Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.
Bake for 25-30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple of minute. Using a small knife or an offset spatula, tip the cakes onto a cooling rack. Serve warm or at room temperature.
This is a great meal for when you feel like eating super healthy, but don’t want to sacrifice flavor! Below is a recipe I adapted from Bon Appetit. You can also make the meatballs for a pasta dish or just to have as a snack!
Spring Minestrone with Chicken Meatballs
Serves 4. I usually only make half of the broth and all of the meatballs.
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup brown rice breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 1 tablespoon grape seed oil
- 1 leek, white and pale-green parts only, sliced into 1/4” rounds
- 2.5 cups low-salt chicken broth
- Cooked Basmati rice (see fool-proof how-to here)
- 3/4 bunch of broccolini (or broccoli)
- 1/2 cup 1/2” rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
1. I suggest portioning out everything French style (mis en place if you will).
2. Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
3. Form into 1/2”-diameter meatballs (makes about 28).
4. Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup).
5. Transfer to a plate; set aside.
6. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes.
7. Add 2 thinly sliced garlic cloves; cook for 1 minute.
8. Add broth and 2 cups water; bring to a boil. Add carrots and simmer until pasta about 5 minutes.
9. Add broccolini and simmer for a minute.
10. Add meatballs and simmer until carrots and broccolini are tender, and meatballs are cooked through, about 3 minutes.
11. Add spinach and stir until wilted.
12. Season with salt and pepper.
13. Garnish with parmesan and basil which really make the soup. You can eat it without it, but it’s so much better with the two.
Without fail, I always messed up cooking rice in a regular pot. UNTIL I found these instructions! I would send you directly to the page, but the way it’s written out there is a little hard to follow so here are the simple steps.
HOW TO COOK BASMATI RICE
- Measure out your rice. 1 cup serves 4 people or me for a week!
- Rinse the rice with water at least 3 times.
- Pour 1.5 cups of water in a pot (thicker the better) for each cup of rice you have in the pot.
- Cover with a tight lid and bring to a boil. Do not lift the lid.
- When the water boils (do not lift the lid to check), reduce heat.
- Simmer for 12-14 minutes then take off heat. DO NOT REMOVE LID.
- Let it sit for 5-10 minutes covered until you are ready to serve.
- Fluff it up with a fork.
Super simple, works every time for both white and brown basmati rice.
Why I hired a nutritionist…
The answer is easy: I’m tired of eating all day and being hungry ALL THE TIME!
Apparently all of my healthy snacks are “candy” and I don’t eat enough protein….
In the south we grill a lot, hence of all my grilling and marinade recipes. Beer can chicken is hands down my favorite preparation for chicken. Recently we were referred to Adam Perry Lang’s book Serious Barbecue for more great recipes. We all admit, his preparation for the classic Beer Can Chicken takes our favorite to a new level.
Don’t be intimidated by the long ingredient list or process. It’s super simple, especially if you’re all hanging around chatting.
- 1/2 cup canola oil (or melted coconut oil if you want to be healthy)
- 1/2 cup water
- 2 Tblspn Worcestershire sauce
- 2 Tblspn Japanese soy sauce
- 1 Tblspn cider vinegar
- 1 Tblspn yellow mustard
- 1 Tblspn firmly packed dark brown sugar
- 1 Tblspn fresh ground black pepper
- 1 Tblspn kosher salt
- 6 garlic cloves, grated
- 1 medium sweet onion coarsely chopped
- 1 serrano, Thai bird, or other hot chilli sliced with the seeds removed
Enough for 3 chickens. I save what I don’t use in a jar in the fridge. It keeps for a while!
- 1/2 cup orange marmalade (I use apricot jam)
- 1/4 cup honey
- 2 Tblspn cider vinegar
- 1 Tblspn freshly squeezed lemon juice
- 1 Tblspn coarsely chopped chives
- 1 Tblspn coarsely chopped parsley
Other stuff you need:
- 2 12 oz beer cans
- Large Zip Lock bags
- 1/2 bunch thyme and 1/2 bunch of marjoram tied in a bundle
- 8 Tblspn unsalted butter
- Fleur de sel (optional)
Finishing dressing (the ultimate finishing touch):
- 1 Tblspn finely chopped flat-leaf parsley
- 1 Tblspn finely chopped chives
- 1 lemon
- 1/4 cup EVOO
- Combine all marinade ingredients in a blender and pulse until smooth.
- Take the crap out of the inside of the chicken, rinse, and put into a large zip lock bag.
- Pour marinade over chicken and seal, pressing out all of the air. Refrigerate for 8-24 hours.
- Pre-heat bbq (even better a Green Egg!) with drip pan/deflector plate and fruit-wood (like apple) to 300 degrees.
- Place all glaze ingredients in jar and shake to combine.
- Remove chickens from bags and let marinade stay in bag. Pat chicken dry lightly with a paper towel.
- Put chickens on top of empty cans.
- Place chickens in cooker basting occasionally with herb bundle dipped in butter.
- Cook until internal temperature of thigh is 165, and breast is 155. It will take 45 min to 1 hr 15 min.
- Give the glaze a quick shake and then using the herb brush, brush the chicken with the glaze.
- Put the bird back in the cooker and cook until internal temp is 175 for the thigh and 165 for the breast. About 15 to 20 min.
- Remove the chicken and let it rest upright for 30 minutes.
- Meanwhile, combine parsley and chives in a small bowl, zest in the lemon and squeeze in all of its juices. Add EVOO. Pour this onto your cutting board or work surface.
- Place chicken on board and cut it into quarters.
- Sprinkle with Fleur de sel.
I whipped up these from a recipe I found on FoodNetwork.com, but I wasn’t impressed. I need a standard vanilla and/or chocolate cupcake that’s quick and delicious. If you have one you love, can you please share them here?
Recently discovered these bad boys. Not too dark, definitely delicious, and surprisingly light and refreshing for hot summer days.
BTW, darker beers have less calories than pale ales. It’s a fact. Came straight from the Dr. Oz’s mouth.