Sunday, April 22, 2012

Indian Fusion..Indian Spiced Chicken


I love the well balanced flavors of Indian food....so Alan announces he is hungry, and I have 3 boneless skinless chicken breasts...what to make.  Well, I know I can't go wrong with something I make up with curry!  And since this was a hit, it is a keeper and I'll share with you.




Indian Spiced Chicken
3 boneless, skinless chicken breasts, cut into about 1 inch chunks
a few Tbsp of grapeseed oil or olive oil
1 TBSP Curry Powder
1 Tsp Ground Cumin
1 Tsp Garam Masala (Indian spice mix found in the spice section of most groceries)
1/2 tsp Garlic Powder
3 Tbsp dried onion
1 tsp salt
1 tsp honey
Juice of one lemon.
Combine all ingredients in a glass bowl and let marinate for 30 minutes to a few hours.



Veggies--Part 1 roasted, Part 2 sauteed


Part 1
1 bunch of broccoli, cut into florets and the stalks peeled with a vegetable peeler and cut into 1 inch chunks

Place on a sheet tray, drizzle with oil, sprinkle with a pinch of kosher salt (go easy here) in a preheated 425 degree oven and roast for about 30 minutes.

Part 2
1 large leek, greens into compost, white cut in half lengthwise and washed well, then cut into 1 inche pieces
3-4 carrots, peeled and cut on the bias into 1/4 inch slices
1/2 of a spicy pepper like a jalapeno minced
3-4 garlic cloves, minced
1/3 C of golden raisins or regular raisins is fine too.
White wine
kosher salt and white pepper to taste

While the broccoli is roasting the rice is cooking (recipe below)....saute vegetables in a few Tbsp of oil for 4-5 minutes, then add the raisins and add about 1/4 cup of white wine and cook until wine is almost reduced and vegetables are tender (not mushy). Season with salt and pepper. Place in a bowl and set aside. Mix broccoli into vegetables when it comes out of the oven.

In the same pan you cooked the vegetables add the chicken and saute for 3-4 minutes then add about 1/2 cup of white wine and cook until chicken is cook through....about 8-9 minutes. You will have a nice light sauce.











Toppings:


Toast pine nuts or almonds to top dish with.

Paneer (Indian cheese, white and crumbly) or I used feta as it is also a crumbly white cheese and this is fusion...and what I had!





Brown Basmati Rice
2 C of brown basmati rice
2 C of chicken stock
2 C of water
1/2 bunch of cilantro, or to taste
kosher salt

I cook my rice in a rice cooker, the package of rices says to bring to boil, cover and reduce to a simmer and cook for approx 40 minutes, but check your package. When the rice is cooked I stirred in my chopped cilantro and about 1 tsp of kosher salt.


To assemble
Place rice on plate, top with vegetable mixture, then chicken, pine nuts and cheese.



Thursday, April 19, 2012

At Home Burrito Bowls

I was thinking of going out tonight but then I thought, nope...I can do this. The primary reason I was thinking of going out is....my dishwasher is sitting in the middle of my kitchen! YUCK....I really dislike washing dishes...I wash anything plastic as I don't put it in the dishwasher that said, nor do I purchase any cooking items now with plastic! I want my glass and stoneware to be washed while I sleep thank you...in the middle of the night on my timed cycle for less expensive electricity! I wish I had a cleaning up fairy that visited me..but no such luck.  Also with the dishwasher in between my island and sink counter, well it is a bit inconvenient! Oh well....here are the results from me being stubborn and cooking anyway...I'm enlisting Alan to dry tonight!


So, here is my take on BURRITO BOWLS....




Chicken & Peppers
3 boneless chicken breasts, cut into chunks
Place in a glass bowl and add:
1 Tbsp of chili powder
1 Tbsp of ground cumin
1 tsp of garlic powder
1 tsp of kosher salt
grape seed oil
1 lemon, juiced
Combine the chicken with the chicken and let marinate for 30 minutes to a few hours.





1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 of a white or  yellow onion, sliced

Place on a plate until ready to cook the chicken.










In a heavy saute pan or cast iron grill pan, add grape seed oil and cook the peppers and onion on high heat to give a good char on them.  Then remove and add more oil and chicken, sear chicken on all sides then add about 1/4 cup of chicken stock and simmer for a 7-9 minutes until cooked through. To make your burrito bowl....layer the rice, beans, peppers and onions, chicken, salsa on top...and optional is to add sour cream and sliced avocado or guacamole!









Mexican Brown Rice
2 C of brown basmati rice
2 C of chicken stock
2 C of water
1/2 bunch of cilantro, or to taste
kosher salt

I cook my rice in a rice cooker, the package of rices says to bring to boil, cover and reduce to a simmer and cook for approx 40 minutes, but check your package. When the rice is cooked I stirred in my chopped cilantro and about 1 tsp of kosher salt.





Black Beans
1/2 of a red onion, chopped
1/3 of a jalepeno, chopped (mine was a good sized jalapeno!)
3 cloves of garlic, chopped
1 15 oz can of organic black beans, BPA free can if possible
chicken stock
kosher salt
grape seed oil

Saute onion, jalapeno and garlic in oil for 5-6 minutes, add well-rinsed and drained black beans, then add enough chicken stock to barely cover the beans, bring to a boil and cook until liquid reduces just below the beans, then add a pinch of salt, mash some beans with a potato masher, and stir, it's ready to use.

Tomato & Corn Salsa
1 large container of grape tomatoes or 2 small
1/2 of a red onion
2/3 of a jalapeno (my large one from the beans)
1/2 bunch of cilantro
3-5 garlic cloves, peeled
1 lime
kosher salt
frozen corn

In a food processor, place the onion, jalapeno, and garlic, pulse to chop, then add the cilantro, pulse again until well combined.

Add the tomatoes and pulse to desired consistency. Place in a glass bowl and add a pinch of salt and the  zest and juice of the lime.  Stir in about 1/2 cup of frozen corn and let macerate while you prepare the rest of the dinner.









My nephew now has 7 little chicks —Buff Orpingtons! They are Mac's 7 Lucky Ladies!  


This little chic is interested in the camera! I can't wait for some of Mac's ladies eggs.




Wednesday, April 11, 2012

Grilling! Pork Chops and "Bar-sotto" AND a Kale Chip TIP!


Pork Chops

4 thick cut pork chops, natural with minimal processing, no hormones or antibiotics
6 Tbsp of grainy style mustard
2 Tbsp of honey
1 tsp of herb de provence

Mix the marinade together and rub on pork chops, let stand about 30 minutes and then grill until slightly pink inside (160 degrees internal temp). 







Bar-sotto  
This is my version of risotto without using just a plain white rice.  I use Pearl Barley instead to incorporate a healthy whole grain into the meal. I mix it up all different way with a varitey of cheeses, vegetables and mushrooms....once you make this creamy satisfying dish, you'll add your favorites to the basic recipe too!

                2 tablespoons extra-virgin olive oil
                1 small onion, diced
                1 1/2 cups pearl barley
                1/2 cup dry white (or red wine, depending on what I'm doing!)
                3 cups chicken stock (or beef stock, depending on what I'm mixing in)
                1/2 to 1 cup vegetables, tonight I used steamed green beans and cut them into small pieces
                1/3 cup grated cheese, I used parmesan (goat cheese/chevre, blue cheese, brie)
                Fresh herbs or other aromatics, tonight 2 Tbsp of fresh basil chopped
                1/4 cup low-fat organic milk (heavy cream, for special occasions)
                Vinegar or lemon juice. I used the zest and the lemon juice tonight
                Salt and freshly ground black pepper
In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the pearl barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. 

Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat. 

Stir in the vegetables, grated cheese, fresh herbs or aromatics, milk, and zest and juice of one lemon. Season the barsotto with salt and pepper and serve. 
Variations: 

Lemon-Asparagus: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon. 


Mushroom: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock if desired. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese. 


Sweet Corn with Bacon: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

AND FINALLY....
HERE IS A KALE CHIP UPDATE:

Tear a bunch of kale into "chips" drizzle with extra virgin olive oil and kosher salt, bake at 350 for about 15-20 minutes...now the new tip...place a wire cooling rack on your sheet tray so the air can circulate around the chips...makes crispier chips!

I also have been adding other seasoning, like garlic or Italian Seasoning blend!

More soon!!!

Meatballs! Lemon Layer Cake! YUM!!!


I am woefully behind here....and I will get back to blogging about my CSA bag and making dinner from what I get in the bag. I've been spending my spare time researching toxins that have found their way into our lives to the point they are making us all very unhealthy. We think we are making good choices, but are we? I am shocked at the number of additives that have crept into "food" lately, as well as personal care items and cleaners. Each on their own may not have enough of a toxicity level to upset anyone, but remember you are assaulted by these in a variety of products all day long, day after day. So the levels are making an impact on our health and the health of our families. So, I've been trying to clean up our diet and lives even further. I like to read thezerowastehome.com for ideas and to strive to do the best that I can, I understand it is so far from a perfect or ideal world, but there is so much room for improvement! I've found many other wonderful websites with information to get the dangerous chemicals (not all are bad, but I don't want the toxic ones in my home) out of our foods, cleaners, and bathroom products.I'll try to get these together for another post when I have more time.  I can't believe how much better I feel as this journey continues. 


So last night I made fresh meatballs as my younger son requested spaghetti and meatballs...odd but they won't eat meat sauce. No matter, we use the leftovers for meatball subs to change it up, and I actually enjoy making them!


Amy’s Sirloin and Pork Meatballs with Fresh Herbs

1lb of ground sirloin (Natural, no hormones or antibiotics fed to the animals)
1lb of ground pork   (Natural, no hormones or antibiotics fed to the animals)
2 eggs, organic, free range, lightly beaten
1/2 cup shredded Parmesan
1/2 cup bread crumbs, seasoned
1/4 cup of organic milk
 2 cloves of garlic, pressed, OR1/2 tsp of garlic powder
1 small bunch of Italian parsley chopped
1 bunch of basil chopped
1-2 tsp kosher salt
1/2-1 tsp pepper
1-2 TBSP olive oil

Gently combine.  Shape into meatballs, I like medIum size about 2-3 TBSP. place on sheet tray and bake at 375 for approx 20-25 minutes.

Place in tomato sauce and simmer for 20-30 minutes. Serve over whole wheat spaghetti or soft polenta.

I simmered in two jars of my favorite organic marinara sauce (I often make my own, but only if I can find canned tomatoes in BPA free cans...so often organic marinara sauce sold in a glass jar is my base for my sauces).

Lemonade Layer Cake
This recipe is from a Cooking Light Magazine 2002. I have not found lemonade concentrate that is high fructose corn syrup free, and this is a family favorite, since it doesn't use that much I just use it, but I can't wait for Earth Fare to open in late April, as I'm hoping to find my substitute there! It is dessert and you should eat any dessert in moderation anyway. But I do use organic ingredients below where I can get them....flours, butter, lemons, etc.
Ingredients
            Cake:
            1 1/3 cups granulated sugar
            6 tablespoons butter, softened
            1 tablespoon grated lemon rind
            3 tablespoons thawed lemonade concentrate
            2 teaspoons vanilla extract
            2 large eggs
            2 large egg whites
            2 cups all-purpose flour
            1 teaspoon baking powder
            1/2 teaspoon salt
            1/2 teaspoon baking soda
            1 1/4 cups fat-free buttermilk
            Cooking spray
            Frosting:
            2 tablespoons butter, softened
            2 teaspoons grated lemon rind
            2 teaspoons thawed lemonade concentrate
            1/2 teaspoon vanilla extract
            8 ounces 1/3-less-fat cream cheese
            3 1/2 cups powdered sugar
Preparation
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.