This and That

Baked Chicken with potatoes & carrots

2010-06-02T21:41:00.000-07:00

This simple yet scrumptious dish has all the look and flavor of a meal that was slaved over in the kitchen for hours, but in reality requires very little prep time and very few ingredients. A couple other benefits of this nutritious meal include the "left-overs" factor (there are almost always enough for another meal), and the seasoned chicken bones provide a great start to homemade chicken stock. This is also a great meal to make when having guests for dinner as it allows you to be visiting while the oven does all the work. We eat at 5 o'clock in our home so I do my prep work at about 3:15 pm and have it in the oven by 3:30 pm~ that's all. =)

Ingredients:

1 (3.5-4.5 lb) Whole Fryer Chicken (we prefer organic free-range)
5 large organic Russet Potatoes, peeled and largely cubed
7 organic Carrots, peeled and thickly sliced
All-purpose Seasoning (we use a homemade one but Jen using a great one from U.S. Wellness Meats)
Water for basting

Directions:

Pre-heat your oven to 375°.
After removing the gibblets, rinse the chicken with water and pat dry with a paper towel. Heavily season all sides of the chicken and lay breast-side up in a large baking pan. Secure the chicken legs together with kitchen twine (thread works fine too).

Spread your potatoes and carrots around the chicken, sprinkle with the all-purpose seasoning and mix together. Bake, uncovered, for 1¼ to 1½ hours (or until juices run clear), remembering to baste about every 15 minutes. Enjoy!

This post is part of Pennywise Platter Thursday

Menu Plan Monday ~ Easy & Tasty Sides

2010-05-30T22:11:00.000-07:00

While most of my prep work and time goes into my main dish, I've always appreciated a complimenting side dish. It's difficult to find time to be creative with my sides so I stick mostly with a steamed veggie or a simple salad. And as long as my main dish is bold enough in flavor, an easy side actually accompanies it quite nicely. Almost all of our vegetables that we eat are out of our Abundant Harvest box which sometimes limits the variety of our sides but so far I've heard no complaints at our dinner table. =)

Check back for recipe and picture links. Have a great week!

Monday: Chicken Kebabs, grilled balsamic artichokes, green salad
Tuesday: Spaghetti, steamed sugar snap peas
Wednesday: Baked Whole Chicken, roasted potatoes & carrots, Lindsay's Caramel Corn for dessert
Thursday: Ground Beef Tacos, soaked black beans
Friday: Parmesan Chicken Tenders, basmati rice, green salad
Saturday: Chicken Salad sandwiches
Sunday: Out of Town

This post is part of Menu Plan Mondays

Easy and Nutritious lunches for kids (fried rice)

2010-05-21T17:03:00.001-07:00

Anne and I always talk about what we should be giving our kids for lunch. It is a meal that gets overlooked so often (at least in my house!) during the busy days. Yet, with a little effort, they can be nourished and can enjoy a good meal in the middle of the day. I have noticed a huge difference in my kids when they eat well for lunch during the "witching hour", that 4:00-5:00 time that they seem to be so difficult. They need good fats at lunch to replenish to be able to face the rest of their day. They also need to fill up so they don't drive you crazy begging for snacks all afternoon! Here is one I go to very often, not very different from my regular fried rice, just a little more kid friendly.

Start with some leftover cold rice and coconut oil. I always use coconut oil for the kids, I think it is especially great for them! I try to find little ways to sneak it in and this is an easy one. Warm up a couple of Tablespoons and add the rice. Fry for about 5 minutes and add some peas. I add frozen organic peas straight from the freezer.

Once the peas are cooked through, push the rice over and add a couple of eggs onto one side of your pan. Scramble them right in there.

Lastly, incorporate it all together and you have a yummy nutritious lunch the kids will love in under 10 minutes.

Do you have any great lunch ideas for kids? We would LOVE to hear them!

This post is part of Pennywise Platter at the Nourishing Gourmet.

Suzanne's Chicken

2010-05-19T16:20:00.001-07:00

Last year, we had the opportunity to have an exchange student. She was from Cameroon and we learned so many things from her. It was an awesome experience that I would highly recommend! She taught me how to make one of her favorite chicken dishes. This has become a staple at our home, not only is it very yummy but it is easy to prepare and uses all fresh ingredients. (She said once while watching me use canned tomato sauce that no one from Africa trusts food that they can't see.) :) Here is what you'll need:

*2 boneless skinless chicken breasts cut into strips
*Olive Oil (enough to coat your pan)
*About 10 large tomatoes, quartered
*2 cloves of garlic, minced
*1 onion, chopped
*1/2 cup chopped parsley
*2 carrots cut into thin strips
*Seasoning of choice for the chicken (she used garlic salt and season all, but we prefer to use other things)
*Hot sauce
*Salt

(Unfortunately, she was a very good cook and just added "dashes" and seemed to cook by smell. It was fun to watch, but difficult to duplicate. Here is what I do, my husband claims he can't tell the difference.)

Begin by quartering your tomatoes and chopping your onion and throwing them both right into a medium sized pot. Turn the heat to medium and just cook them down, stirring occasionally. Season your chicken strips with your seasoning of choice. Fry them in the olive oil in a large pan and set aside. Cook the garlic in the remaining olive oil until fragrant. Add carrots and parsley and cook for a couple of minutes. By this time your tomatoes and onion should be cooked all the way down to a "sauce" texture. Pour the sauce into the pan and mix well. Add the chicken back in also. Season with salt and hot sauce to your liking and simmer on low until the carrots are cooked through. Serve with pasta or rice. I really like this dish with coconut rice and a green salad. Enjoy!

This post is part of Real Food Wednesdays at Kelly the Kitchen Kop

Chicken Tetrazzini (& comparing pastas)

2010-05-18T22:12:00.000-07:00

I have to admit that sometimes my taste buds miss our old way of cooking. I'm sure this will go away eventually, especially as I continue to tweak my "old" recipes to make them more nutritious. One thing in particular I miss is (not so much the taste of but the texture of) "regular" pasta. I've tried sprouted pasta, which has a phenomenal whole-grain flavor but lacks the smooth consistency of white rice pasta. Recommended from Kimi at The Nourishing Gourmet was the brown rice pasta from Trader Joes. This is what I'm currently using (it is extremely frugal at only $1.99 for 16 oz.) and it has a smoother consistency then the sprouted and the taste is great, but my 3 little boys are not big fans.

I have been wanting for some time now to try Tinkyada rice pasta (it contains no wheat, gluten, soy, egg, corn, dairy, casein, meat or nut). Jen had ordered a big box of it from Amazon last week and kindly gave me a package to try out. WOW!! I Loved it!! Everyone loved it! We tried the white rice pasta (can't wait to try the brown rice next!) and both taste and texture was delightful. The price is...well...worth it. =) The real test is going to come tomorrow when I make my boys some buttered pasta for lunch but I have a hunch that all will be well. I promise to update if there is any objections =) Here is the recipe for the Chicken Tetrazzini I tried Tinkyada's pasta in:

8 oz. Spaghetti
2 cups cooked & chopped chicken
8 oz. cremini mushrooms
1/2 cup butter, separated
1/4 cup flour (I use sprouted spelt)
3/4 tsp sea salt
1/4 tsp freshly ground pepper
1 cup chicken stock
1 cup heavy cream
2 TBS cooking sherry
1/2 cup grated Parmesan

Preheat your oven to 350. Lightly grease a 9x13 Pyrex pan.
In a skillet, melt 1/4 cup butter (I use a little more) and saute mushrooms for 10-15 minutes. Reserve the juices from the mushrooms.
After you get your mushrooms going, start to cook your pasta to al dente (a more firm texture, usually 8-10 min); drain and set aside.
Meanwhile, in a large saucepan melt 1/4 cup butter over medium heat. Whisk in flour, salt and pepper until smooth. Remove from heat and gradually stir in the chicken stock and cream.
Return to heat and bring to low boil for 1 minute, stirring constantly. Add in the sherry and remove from heat. Combine the chopped chicken, mushrooms and reserved juices and pasta with the cream sauce. Pour into prepared baking dish and top with Parmesan cheese. Bake 30 minutes, until bubbly and lightly browned.

I paired this with some sauteed sugar snap peas. Enjoy =)

This post is part of Real Food Wednesday at Kelly The Kitchen Kop

Coconut Rice

2010-05-14T11:40:00.000-07:00

This is one of our favorite ways to make rice. It is very mild and fragrant and compliments many other dishes. I use the leftovers to make fried rice even more flavorful. The kids love it!

*2 cups rice ( I prefer white Jasmine, brown Basmati is pictured)

*1 TBS coconut oil

*10 oz coconut milk

*water

*cilantro to garnish

Start by rinsing your rice well and cooking off the excess water. Add your coconut oil to the rice and cook until fragrant and rice begins to brown. Add coconut milk and enough water to cover by about 1/2 inch. Stir and let settle. Bring to a boil and then turn the heat down and let simmer until cooked through. (About 20 minutes.) Turn the heat off and let rest about 5 minutes. I love to garnish ours with cilantro, although we have also used toasted almonds and toasted coconut with great results.

Enjoy!

This post is part of Pennywise Platter Thursday

Tom Ka Gai (Coconut Chicken Soup)

2010-05-11T09:45:00.001-07:00

It is no secret that I love soup. It is very hard to beat potato leek soup, but I have to admit, I think this soup is my absolute favorite. When I make this soup, my whole kitchen fills with exotic scents, the coconut and peanut butter alone smell unbelievable as they heat up together, and as each ingredient is incorporated, another layer of depth is added that makes this soup so special. If you like Thai, you will love this soup! It is quick and easy to prepare, but it will wow your guests.

Tom Ka Gai

*1 TBS coconut oil

*1 TBS peanut butter

*3 cloves garlic, minced

*2 chopped lemon grass stalks

*2 tsp crushed red pepper

*1 tsp ground coriander

*1 tsp ground cumin

*1 skinless boneless free range chicken breast half, cut into thin strips

*1 Onion, sliced thinly

*3 cups chopped bok choy

*4 cups water

*10 oz coconut milk

*1/4 cup fish sauce*

*1/4 cup chopped fresh cilantro

This recipe is very easy to throw together if you prep all of your ingredients first. There is not much time for all of the chopping between steps, so be prepared. Start by chopping your garlic, lemon grass, bok choy, onion and cilantro, and have your chicken ready to go in thin strips as well.

Combine the coconut oil and peanut butter in your pot and heat through. Add your garlic, lemon grass, red pepper, coriander and cumin and cook until fragrant. (About 2 minutes.) Add your onion and chicken and cook until chicken is mostly done and onion is translucent. (About 5 minutes.) Stir in bok choy and cook until it begins to wilt. (About 5 minutes.)

Stir in water, coconut milk, fish sauce and cilantro. Summer until chicken is thoroughly cooked and the flavors are well blended. (About 30 minutes.)

Garnish with some fresh carrot and cilantro. The crisp cool carrot partners well with the spice in this soup. I often serve it with coconut rice, and often add mushrooms during the first step.

Enjoy!

*A word about fish sauce: My first encounter with fish sauce was making this soup years ago. I bought it, even though it seemed very suspicious. When I opened it, I realized I was right to be leery of it. It smells like what it sounds like: someone made sauce out of a fish. Now, I'm not sure how it is made, it says that it is made with anchovies. All I know is that is is oily and fishy. Do not put it up to your nose. However, I almost didn't put it in my soup that day and I am SO glad I resisted my wimpy impulse. It MADE the soup. Do not omit it, as scary as it is, it is probably the most important ingredient. :) In fact, I love the flavor so much that I use it in other things now also. Trust me, you will love it!

*Also, I got this recipe from Allrecipes years ago and have slightly modified it. I do want to give the original credit though!

Menu Plan Monday~ Busy Week

2010-05-03T09:56:00.000-07:00

If the gorgeous weather isn't proof enough that winter is over then my calendar sure is. As I was looking over our family's month of May I realized we have only 7 days that are appointment-free! Between T-Ball starting and end-of-the-school-year activities we are going to be on the move! This makes it difficult at times to find time to cook, which inevitably means more eating out. And that's just not an option right now~ so what to do?

For starters, when making my meal plan this week I was careful to include several chicken dishes. Chicken is so versatile and easy it just made sense that that is where our protein will be coming from this week. So yesterday my husband marinated and grilled up 4 whole chicken breasts. The main part of our weekly meals is fully cooked and ready, and then I just tried to come up with a menu that was diversified enough and not boring. Here's what I came up with:

Monday: Grilled Chicken, roasted sweet potatoes, green salad
Tuesday: Chicken Fried Rice w/ sugar snap peas
Wednesday: Chicken, brown rice pasta & roasted veggies in cream sauce
Thursday: Grass-fed Ground beef tacos
Friday: Out to dinner
Saturday: Chicken Pot Pie
Sunday: Breakfast for Dinner~ Soaked blueberry coffee cake

Enjoy the week!

This post is part of Menu Plan Monday.

Ham & Potato Soup

2010-04-27T21:28:00.000-07:00

Last Wednesday, in the middle of our gorgeous 80 degree week, we had a wet and cold day. The weather came out of nowhere, although I am convinced the Lord, in His sovereignty, gave me this day because I had planned on making my ham & potato soup. Well, He may not have given this weather just for me, but I praise Him for it just the same. My parents came over just as we had finished our soup, and I witnessed my mom return to the pot again and again for another little taste. She must have said "Oh, this is very good" at least 10 times, which, coming from a woman who's food is raved about up and down California (by those fortunate enough to have tried some) just made my heart smile. I love that we share a love of cooking, and I love that my cooking skills don't embarrass her. =)

For those of you who are still entrenched in winter, here's a recipe worth making while the weather permits. And please, if anyone else's mom drops by unexpected on the night you make this, you have to let me know if she too fills your home with Ooos and Awws. =)

Ingredients:

3 large russet potatoes, peeled and diced into 1 inch squares
3 TBS olive oil
1/2 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3/4 to 1 cup ham steak, diced
4 cups chicken broth
3/4 tsp celtic sea salt
1 tsp black pepper
5 TBS butter
5 TBS flour (I use sprouted spelt)
2 cups whole raw milk
cheddar cheese, opt.

Prepare your ingredients. This is probably as time-consuming as cooking the soup, so make sure you give yourself plenty of time. This is a great recipe to let your kids help you with~ I gave my 6 year old a butter knife and he diced my ham, carrots and celery.

In a large saucepan or dutch oven, saute your onion in the olive oil, about 3-4 minutes. Add in the carrots, celery and ham and cook another 3-4 minutes, stirring often, until the ham starts to slightly brown.

Next, add in the wine and deglaze your pan, then incorporate the potatoes, cooking another 5 minutes or so. If you'ld like, after the onions are sauted you could add in the other ingredients at once and cook for a few minutes, or even wait and add it all with the chicken broth. I add in stages to bring out the flavor in each ingredient separately.

Add in your chicken broth, sea salt and pepper and bring to a boil. Turn the heat to low and simmer for about 15 minutes.

Meanwhile, in a saucepan melt butter on med-high heat. Whisk in flour to make a rue~ make sure to whisk quickly and until there you have a smooth paste.

Slowly pour the milk into the rue, whisking continuously. After incorporated, cook on med-high heat for 5 minutes until the sauce has thickened, then add it to the soup and stir well. For a chunkier soup, take a potato-masher and mash soup several times. For a creamier version use a immersion blender.

Top with some shredded cheddar cheese and pair it with a slice of spelt buttermilk bread, and enjoy!

This post is part of Real Food Wednesday at Kelly the Kitchen Kop

Sweet Potato Fries

2010-04-27T19:44:00.000-07:00

Ingredients:

4-5 medium organic sweet potatoes, peeled and cut into strips
olive oil, just enough to lightly coat the potato strips
1 1/2 TBS celtic sea salt, or to taste

Pre-heat your oven to 425 degrees. Peel your sweet potatoes and slice them into french fries.

Place the fries in a ziploc baggy and lightly coat with olive oil. Add salt and shake.

Place the fries in a single layer on cookie sheets. Bake about 25 minutes, turning just once, until golden and crispy. Serve promptly, with a little extra sea salt sprinkled on top.

Grass-Fed Beef Burgers

2010-04-27T19:28:00.000-07:00

With springtime pretty much in full bloom in Southern California we have been enjoying the smells of BBQ around our neighborhood and taking advantage of our outdoor patio set for dinner. These are precious times around here because pretty soon, all too soon, the blistering heat will be upon us. There's really only 4 glorious months where we live: April, May, October and November. The rest of them are plagued with windy and miserable cold or scourching and unbearable heat. I'm kind of being dramatic here~ at least about the cold. But not about the heat~ it is unbearable. Anyway, we too have been BBQing a little more along with the rest of the town. Here's a rendition of one of our favorite grilled hamburgers that I think you'll enjoy. Happy Spring!

Ingredients:

1 lb. grass-fed ground beef (we buy from Organic Pastures)
1/2 cup onion, diced
2 garlic cloves, minced
2 TBS tamari (fermented soy sauce)
1/4 cup gorganzola cheese, opt.
1 tsp. pepper
1 tsp celtic sea salt
Condiments of choice

Turn your grill on to medium, around 400°. Place your ground beef in a bowl and add in the gorganzola, pepper and sea salt. Set aside.

In a medium skilled heat up the tamari and saute your onions and garlic in it, about 4 minutes. Let cool slightly, then incorporate into the ground beef.

Separate the ground beef into four equal sections, then roll into a ball. Flatten with the palms of your hand into patties about 3/4 inch thick. Then make a depression in the middle of each with your thumb to keep the patties from balling up when they cook.

Grill for 3-4 minutes per side, until about medium (or to your liking). At this point you could add some extra gorganzola on the top of each patty if you'ld like.

Lastly, just add on your favorite condiments (I highly recommend grilled onions), pair with some sweet potato fries and enjoy!

This post is part of Real Food Wednesday

Fresh Chamomile Tea

2010-04-25T23:36:00.000-07:00

When my husband came home with our Abundant Harvest box this week, I never thought it would be such a learning experience for me. As soon as I walked by it and smelled the sweet scent, I was taken back to my childhood in an instant. Have you ever had that happen to you? I couldn't remember the exact time, but that scent was so familiar, and one that I had not enjoyed for so long. It was chamomile.

I immediately grabbed my very helpful abundant harvest newsletter, which usually contains tips and recipes for unfamiliar produce. (I am constantly surprised by how many unfamiliar produce items I encounter.) All it gave was a small snippet about the stress relieving powers of chamomile, and a recipe for chamomile tea. I was intrigued, because I have never enjoyed store bought chamomile tea. It has an unpleasant flavor and smell, and really doesn't deliver what it says it will. From my box: "DID YOU KNOW? An single cup of (trademarked brand) tea has been known to have the same effect as sitting for 45 minutes in a mountain meadow on a sunny day with your shoes off." Really? As a mother of 5 I rarely get a chance to sit in a sunny meadow with my shoes off for an uninterrupted 45 minutes. As that would probably rank in my top 3 things to do with my spare time, I had high hopes for my boxed chamomile tea. However, it was more like taking medicine~ just drink it as fast as possible in hopes that it will at least deliver on the stress relieving properties and not leave as strange an aftertaste as I think it probably will. Disappointed again. Not that I expect a cup of tea to take away all of the stress from my day, that is what the word of God is for. Still, it would be nice to know that they are somewhat accountable to what they say on the package. I know, I know: too high of standards. Well, I did a little digging and found out that chamomile does in fact have many uses. It may not deliver in the very small proportions(and probably somewhat altered states) you find at the grocery store, but it does, historically, have a record of doing a lot of good.

If you google chamomile, you will find all sorts of wonderful things that it can be used for. I will not try to cover all of the medicinal purposes here, but I would encourage you to look into it, it is well worth your time! Just a little teaser for you: chamomile is used medicinally to treat sore stomach, irritable bowel syndrome, and as a gentle sleep aid. It is also used as a mild laxative and is anti-inflammatory and bactericidal. Source If you do get your hands on some fresh chamomile, it would be well worth looking into all of the other things you could do with it, besides tea. Although I have to say that the tea I made with the fresh flowers was exceptional, and something that I am going to start doing a lot more often. Here is the tea recipe that I used, I hope you enjoy it as much as I did!

Things You'll Need:

*chamomile flowers

*a tea pot

*water

*strainer

*a tea cup

Pick the amount of flowers you will need to make your tea and wash thoroughly. Discard the stems, only use the actual flowers. (You will need approximately 1 TBS flowers for ever cup of tea.)

Bring the water to a boil. After the water is boiling, add the flowers and turn off the heat. Let steep for about 15 minutes.

When your tea is finished, strain the flowers out with a mesh strainer and add honey or lemon if desired. Enjoy with a good book. (TIP: wrap the flowers you have strained into some cloth and use on burns, bruises, or insect bites) Source I've also learned that chamomile can make a mean, muscle relaxing, stress relieving bath. I'm excited to try that next!

Asparagus Risotto

2010-04-19T22:34:00.000-07:00

Photo Credit

This warm and creamy traditional Italian side dish was made from a mix of fresh asparagus from my Abundant Harvest box and arborio rice. I must admit that, while my husband and I love risotto of all kinds, my children are not crazy about this dish. They love rice in general, just not "the slippery kind". What can I say~ I have little boys. =)

1 lb. fresh asparagus, cut into 1 inch pieces
3 cups homemade chicken broth*
2 cups water*
1 cup Arborio rice
1/2 onion, diced (or shallots)
3 garlic cloves, minced
1/2 - 3/4 cup white wine
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
Butter or Olive Oil for sautéing
Celtic Sea Salt and Pepper, to taste*

*As to the chicken broth and water, you may use all chicken broth, as I did, just make sure to not add any salt. The flavor will be very, very rich (which we prefer) if you do not cut it with the water.

In a saucepan combine the chicken broth and water and heat on med-high until simmering. Reduce heat to low and keep warm.
In a large skillet cook the asparagus in about 3 TBS butter until tender-crisp. Remove the asparagus and keep warm.
In the same skillet sauté the onion and garlic for about 3 minutes in your choice of fat. Add the rice and cook another 2 minutes. Add in the wine, deglazing the pan with it until most-to-all of the liquid has evaporated.

Increase the heat to a med-high and add in 1 cup of the broth-water mixture. Cook, stirring frequently, until the liquid has been absorbed. Continue stirring and adding 1 cup of the liquid at a time, allowing each cup to be absorbed before adding the next. This should take between 25 and 30 minutes, until the rice is tender and the texture is creamy.
Stir in the asparagus, cream, salt, pepper and parmesan cheese and simmer another 2 or 3 minutes. Serve immediately.

I paired this with grilled chicken and a salad for dinner, although it is more than filling to enjoy as a meal of its own!

Menu Plan Monday - Simple Week

2010-04-19T07:42:00.000-07:00

I'm keeping it easy with my meals this week, mostly classics and only one new recipe (out of this months edition of Sunset Magazine). I do have to make one note about Saturday's meal~ this is one of the easiest, most flavorful meals, plus it gives you lots of leftovers. Don't forget to save the chicken bones along with any left-over chicken to make a yummy soup. And don't forget to check back daily as I will be posting the recipes each day I make them =) Have a great week everyone!

Here's what's on the menu this week:

Monday: Grilled Chicken, asparagus risotto and a green salad
Tuesday: Grass-fed ground beef burgers and sweet potato fries
Wednesday: Ham & Potato Soup, steamed broccoli
Thursday: Lime-Soaked Chicken Tacos (the Sunset Mag Recipe) and grilled balsamic artichokes
Friday: Left-over Buffett
Saturday: Roasted Whole Chicken w/potatoes, carrots & leeks, and a green salad
Sunday: Breakast for dinner~ Eggs, bacon, fresh hashbrowns and toast

This post is part of Menu Plan Monday at Organizing Junkie

Creamy Chicken and Wild Rice Soup

2010-04-14T21:06:00.000-07:00

Even though it is spring time, even in California we have had cool enough weather to extend soup season. This makes me happy. :) I love soup, and this is one of my favorites! Comforting, creamy, flavorful and nourishing. I hope you enjoy it!

* 4 cups free range chicken broth

* 2 cups water

* 2 cups leftover free range chicken meat, shredded

* 1 cup cooked wild rice

* 1 TBS all purpose seasoning of choice. (I prefer the one from US Wellness Meats)

* 1/2 teaspoon celtic grey sea salt

* 1/2 teaspoon ground black pepper

* 3/4 cup all-purpose, unbleached flour

* 1/2 cup butter

* 2 cups heavy cream (I use whole raw milk)

* Vegetables of choice (optional)

Combine broth, water and chicken in a large stock pot. If you do not have leftover chicken, start raw chicken in the broth and water and simmer all afternoon until falling apart. Shred chicken and add vegetables. Cook until veggies are tender. Add rice and simmer until heated through. (Add water as needed to replace what evaporates.)

In a small bowl, combine salt, pepper and flour. In a saucepan over medium heat, melt butter. Stir in seasoning of choice until bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth mixture. Cook over medium heat until heated through, 10 to 15 minutes. Enjoy!

This post is part of Pennywise Platter at the Nourishing Gourmet.

Oh For the Love of Chicken Pot Pie

2010-04-13T22:15:00.000-07:00

Need a way for your kiddos to eat a ton of veggies? Throw them in this pot pie! This recipe was adapted from one on Allrecipes.com but of course I've changed things up a bit. TIP: use a deep dish pie plate if you have one. I currently do not have one (gave mine away- why would I do that?) so I just use my normal pie plate which works fine, just be sure to set the pie plate on a cookie sheet to catch any overflow. There is a little bit of prep to this i.e. making the pie crusts, chopping veggies, but nothing too extensive. The results are well worth it~ is there anything better than nourishing with a comfort food? ;) Without further ado...

Ingredients:

Pie Crust from Cheeseslave (this is AMAZING! I use sprouted spelt)
1 lb. Free-range organic chicken breast, cut into 1 inch cubes
2 1/2 cups organic veggies, sliced
1/3 cup onion
1/3 cup butter
1/3 cup flour (again, I use spelt)
1 1/2 tsp. salt
1 tsp. pepper
1 tsp garlic powder
2 1/2 cups organic Free-range chicken broth
1 cup raw whole milk

Directions:

Make your pie crusts in advance and refridgerate for at least 30 minutes. Remove one, roll it out and place it in a pie pan. Roll out the top crust and set aside. There is no need to prebake the pie shell.
Preheat oven to 425°.
In a saucepan, combine chicken, veggies and broth. Cover and boil for 15 minutes. Remove from heat, drain~ save the broth, and set aside.
In the saucepan over medium heat, cook the onions in butter until they are soft, about 3 minutes. Stir in flour, salt, pepper and garlic powder. Slowly stir in the saved chicken broth, and milk. Simmer over medium heat until thick. This should take almost exactly 5 minutes.
Place the chicken and veggies on bottom pie crust. Pour the hot broth mixture over the chicken and veggies and cover with top crust, sealing edges. Cut away excess dough and make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until the top crust is golden brown. Cool for 10 minutes before serving.

Enjoy!

The post is part of Real Food Wednesday

Meal Plan Monday~ Mixing Traditional & Simple Recipes

2010-04-11T22:56:00.000-07:00

I am so blessed to have a great cook for a mother. She was born in Italy and migrated to the US when she was thirteen, but not before she mastered some serious skill in the kitchen, taught to her by her mother and grandmothers, one of which had a dirt floor and only an open fire in the middle of her kitchen to cook on. I love watching mom cook, but to record one of her recipes is almost impossible~ she doesn't measure anything! She grabs handfuls of flour without touching a measuring cup and she shakes salt in until it "looks about right". I have been able, though, to scribble down instructions for two of my favorite meals that she makes~ her meat sauce and her meatball recipe. They are both amazing.

The problem I run into is the traditional recipes like these always take so much time in the kitchen. With 3 little boys to look after and a home to keep tidy, it's hard to find time for them, especially when I don't plan. I have been working on mixing my favorite traditional recipes, or even new recipes that require more then 30 minutes of prep/cook time, with my simple recipes, i.e. grilled chicken, buttered pasta, etc. I carefully look over my family's weekly schedule as I plan my menu to see what afternoons/evenings are lighter and will therefore allow me more time in the kitchen. The planning is well worth it. There are not quite as many "oohs" and "aahs" coming from the dinner table when I serve buttered pasta as there are when spaghetti sauce is served. So don't shy away from the more involved meals, especially if you love to cook (as I do) but have busy families~ a little planning goes a long way.

Here's what's on the menu this week:

Monday: Grilled Chicken, asparagus, grape bunches
Tuesday: "Nonna Emma's" Meatballs
Wednesday: Creamy Pasta w/roasted spring veggies
Thursday: Baked Chicken Strips w/ Balsamic dipping sauce, mashed potatoes, salad
Friday: Spaghetti sauce, salad, spelt-buttermilk bread
Saturday: Leftovers Night
Sunday: Breakfast for Dinner: Egg scramble, toast, sliced apples

This post is part of Menu Plan Monday at I'm an Organizing Junkie

Frugal Yet Delicious~ Buttery Breadcrumb Chicken

2010-04-07T22:54:00.000-07:00

I love when my meals are a success with my kids. Our three boys, ages 6, 4 and 3 are pretty good eaters to begin with, but when my middle son says "MMMM! I love it, mom!" after he tries a bite of his dinner, my heart warms up instantly! As I do my weekly meal planning I rummage through my pantry and make my meals according to what I've got stocked. Bread, of course, is something I always have on hand as I'm sure most of you do. A few months ago I was making dinner and in need of my breadcrumbs from Trader Joes but, of course, I was all out. So I tried to make my own. Success! Why in the world have I ever been buying breadcrumbs?! It's so easy to make them and they taste so much better (as do most homemade food items). I love using them in my chicken parmesan, but for a frugal and less timely alternative for a breaded baked chicken, try this recipe for Buttery Breadcrumb Chicken:

1 lb. Free-range, organic, boneless & skinless chicken breast (about 1 whole breast)
1 cup homemade bread crumbs
1 TBS celtic grey sea salt
1/2 tsp freshly ground pepper
1 TBS garlic salt
1 pastured egg, beaten
1/2 cup butter, cut into pieces

For the breadcrumbs, preheat your oven to 500°. Toast 3 slices of bread to a medium-brown. Let cool about 5 minutes. Break up into small pieces in a food processor and pulse until about pea-sized.

Spread breadcrumbs evenly out onto a cookie sheet. Bake about 4 minutes, stirring once. Keep a close eye on the breadcrumbs~ they can burn pretty quickly.

After they come out of the oven, put them back into your food processor and pulse again until nice and fine, or desired consistency. Ta-Da!

For the chicken, lower the oven temp to 375°. Place eggs and breadcrumbs in two seperate shallow bowls. Season breadcrumbs with sea salt, garlic salt and pepper. Dip chicken in eggs, the dredge in the crumbs. Arrange in an 8x8 baking dish. Top chicken with cut-up pieces of butter.

Bake 30-35 minutes or until chicken is no longer pink and the juices run clear. I paired this meal with buttered brown-rice pasta and some kiwis and strawberries from our garden.

This post is part of Pennywise Platter Thursday at The Nourishing Gourmet.

Rustic Apple Tart

2010-04-06T21:46:00.000-07:00

Anne and I (and our families) love apple pie! It was funny, because we actually talked about our apple pie recipes, (we each had a special recipe that we made a lot and loved) and one day I made the pie for a get-together and we realized that we had the same recipe. :) This was way before we started to use real food, and I knew that we needed to adapt our favorite recipe to suit our new way of life. Here is my outcome. :)

I started with the pie crust from Cheeseslave. I used sprouted flour, it was good (actually great!) just not quite right for a sweet pie. I would recommend using this recipe with unbleached white flour as Ann Marie did, or else using the sprouted flour for a savory dish, like a pot pie or quiche.

Next, the apples. Peel, cut and core enough apples to fill your desired dish. I used a tart pan, although I usually use a pie plate. I think I used 5 apples. Now, the kind of apple you use is just a preference thing. I definitely prefer tart apples for pies, like granny smiths. Anne would argue that sweet apples (like galas or fujis) are the way to go. It is up to you.

The first thing you want to do is mix your crust according to the directions. Roll out on a floured surface and form to your plate. I par-baked mine for about 5 minutes at 425.

Notice the chunks of butter and lard, these are essential for a flaky crust. I had never done it this way before, but decided that is was worth the effort!

The next step is to fill your pie with the apples, and form the lattice top of your pie. This dough made with sprouted flour was a little more difficult to work with, but doable.

Now for the sweet stuff. You will need 1/2 cup of butter, 3 TBS flour, 1/4 cup water, 1 cup of sucanat and 1 TBS honey. Melt the butter in a saucepan. Stir in flour to form a paste. Add water and sucanat and bring to a boil. Reduce temperature and let simmer.

Next, pour over the top of your pie slowly, letting it fill the pie evenly.

Bake your pie at 425 for 15 minutes, then reduce the temperature to 350 for another 35 to 45 minutes. Let stand until it reaches room temperature.

Enjoy!

This post is a part of Real Food Wednesdays at Kelly the Kitchen Kop

Eliminate the "4:30 Scramble"

2010-04-06T12:36:00.000-07:00

I'm an organizer at heart. It's not the easiest thing, especially on my family who really doesn't care that I've organized the closet starting with jackets on the left, then sweaters, long-sleeve polos, long-sleeve tee's, short-sleeve polos, and finally, short-sleeve tees on the far right. My poor husband doesn't understand why I don't want his help hanging up our childrens clothes. He tries to reason with me that there are a lot of clothes (there are!) and it would go so much faster if he helped (and if I didn't go back through the stuff he's hung up and switch it to the "correct" place).

Anyway, being organized with my meals is something everyone in my house appreciates. Not only does it help me stay within my monthly grocery budget, it also eliminates the "4:30 Scramble" to throw something together for dinner. I've gotten away from consistently planning my weekly meals, usually done on Sunday night, but I'm ready to get back on the ball. Plan on seeing a Menu Plan Monday post every Monday morning from here on out. I won't have links to a bunch of my recipes yet, but I'm more than happy to provide them for those who want them. Here's this weeks menu:

Monday: Fried Chicken (left over from Easter), potato-leek soup and grilled balsamic artichokes
Tuesday: Chicken Pot Pie (this is a favorite of my 3 boys, and I love to pack it full of fresh organic carrots, celery and peas)
Wednesday: Homemade breadcrumb-baked chicken, buttered brown-rice pasta, steamed asparagus
Thursday: Grass-fed beef tacos
Friday: Organic free-range Chicken fried rice
Saturday: Cuban Sea Bass and salad
Sunday: Breakfast for dinner night (Blueberry sprouted-flour pancakes and bacon)

For those of you who have also planned your meals this week~ enjoy not having to participate in the "4:30 scramble"! =)

This post is part of Menu Plan Monday at I'm an Organizing Junkie

Abundant Harvest Organics

2010-04-03T22:47:00.000-07:00

If you live in Central or Southern California and don't know of and/or don't use Abundant Harvest, I have to tell you what you're missing! On their website Abundant Harvest describes themselves as "an alliance of small family farmers in Central California dedicated to growing superior organic produce and getting it to you in the simpliest manner possible...". Everything is grown locally and they only deliver locally~ which means that all the produce you receive is as fresh as possible. Deliveries in my area are on saturdays and everything we receive was still in the ground the Thursday prior. Two days old! Can you imagine going to the grocery store and picking up fresh and ripe produce that wasn't harvested 5 weeks prior and shot with any number of chemicals? This is what Abundant Harvest offers.

Their prices are so reasonable as well. For a small box (which provides just the right amount for my husband, myself, and our 3 small boys) the price is $19.80 a week. There is also a large box available which runs $33.80 per week. In today's small box we were given: potatoes, clip top carrots, oak leaf lettuce, asparagus, vidalia onions, grapefruit, naval oranges, and mandarin oranges. Those receiving a large box were also given: artichokes, green leaf lettuce, red leaf lettuce, cabbage and tomatoes. I love getting our box Saturday mornings~ it's like a little present waiting for me. The variety has also forced us to try new veggies. For instance, I had never cooked with a beet or a parsnip (I had to google parsnip for a picture of it so I could identify it that week). But I soon found a recipe for roasted beets, sweet potatoes and onions that is out of this world, and I learned that parsnips are amazing to add into mashed potatoes. There's also a little newsletter in each box that gives pointers on how to store and cook specific items from that week. (click here to see if Abundant Harvest delivers to your area)

And that's not all Abundant Harvest offers. Along with the produce there is a long list of "add-ons" that can be added on to your weekly box. The add-ons range from raw milk to grass-fed beef and free range organic chickens to coffee and composts. Here is an example of their weekly add-ons. We have been buying our raw milk from Organic Pastures through Abundant Harvest and are now adding on all of our boneless, skinless chicken breasts and pastured eggs. It's wonderful to be able to support all of these local farms!

This post is part of Real Food Wednesday at Kelly the Kitchen Kop, Pennywise Platter at The Nourishing Gourmet and Food Renegade

Raw Milk Yogurt

2010-04-01T08:15:00.000-07:00

I decided a while back to start making all of my yogurt at home. I reasoned that I could make yogurt with better ingredients (raw milk) and could also save a little money. We go through a lot of yogurt at our house! So, I had a yogurt maker all picked out when I stumbled across this post about making yogurt in your slow cooker. I was so excited to try it, and let me tell you, it is just as easy and wonderful as she says that it is! I am thrilled with the results, and am equally thrilled that I don't have to buy another kitchen gadget! So, here's what you do:

1. Pour 1/2 gallon of raw milk in your slow cooker and let cook on low for 2 1/2 hours.

2. Turn off slow cooker and let sit, covered for 3 hours.

3. Whisk in 1/2 cup of prepared yogurt, (to be used as a starter) cover and wrap the whole slow cooker in a big towel. Let it sit this way for 8 hours.

4. That's it! Wasn't that easy? :)

I started mine around 4pm, and by the time I whisked in the starter yogurt and wrapped it up, it was time for bed. It sat out all night and went in to the refrigerator first thing in the morning. The flavor is very mild, not as tangy as I like, but I'm going to experiment with other starters and see what I can come up with. It is also pretty thin, but she states in the original post that you can strain it with cheesecloth if you like it more thick. The best part about that is that the liquid can be saved for soaking! We like it thin, the kids LOVED it and ate it without any sweetener at all. It was wonderful and we will definitely be making it from now on.

This is what it looked like right before I added the starter yogurt in. I love all of that bright yellow fat!

The finished product.

This post is part of Pennywise Platter Thursday at The Nourishing Gourmet.

Real Chicken Parmesan

2010-03-30T22:49:00.000-07:00

Being a fairly new Real Food enthusiast I am pleasently surpised when I can continue preparing my staple recipes simply by rotating out the bad ingredients and exchanging them for the healthier, more nourishing alternatives. Even just substituting my Target-brand diced tomatoes (I know, I know) with an organic variety from Trader Joes gives me thrills =). This chicken parmesan recipe is modified to incorporate good fats, sprouted grains and organic vegetables. The taste is modified too~ it has so much more flavor! Enjoy feeding your families this wonderful, Real meal:

4 free-range, organic boneless, skinless chicken breasts (about 1.5 lbs)
1/2 cup sprouted spelt flour
2 pastured eggs
1 Tbs water
1 cup organic bread crumbs (or make your own!)
2 Tbs celtic grey sea salt
2 tsp black pepper
4 slices Mozzarella cheese
freshly grated parmesan
6 Tbs olive oil
16 oz. cooked organic sprouted grain spaghetti

Preheat the oven to 450°. Pound chicken breasts to 1/2 inch thick. Place the flour in a shallow bowl and season with 1 Tbs salt and 1 tsp pepper; mix together with a fork. In a wide bowl combine the eggs and water and beat until frothy; lay bowl next to the flour. Place the bread crumbs on a wide plate, season with remaining salt and pepper and place next to eggs (you should have a little assembly line of ingredients).

Heat olive oil over medium-high heat in a large stainless-steel skillet. Lightly dredge both sides of the chicken in flour, dip in the egg wash to coat completely (letting excess drip off), then dredge in the bread crumbs. When the oil is hot add the chicken and cook for 4 minutres on each side until golden and crusty, turning once.

Ladle marinara sauce over the chicken and top with both cheeses. Bake for 15 minutes or until the cheese is bubbly. Serve hot over the spaghetti.

For the marinara sauce:

28 oz. organic diced (or stewed) tomatoes
6 oz. organic tomato paste
4 Tbl fresh parsley
2 tsp fresh oregano
1 tsp celtic grey sea salt
1/4 tsp black pepper
6 Tbl olive oil
1/3 cup finely diced organic onion
3-4 organic garlic cloves, minced
1/2 cup white wine

In a food processor, blend until smooth: tomatoes, paste, parsley, oregano, salt and pepper. Set aside. In a large, stainless steel skillet heat the olive oil over medium heat; saute the onion and garlic. Add in the tomato mixture and the wine. Simmer on low for about 30 minutes, stirring occasionally. This will yield roughly about 3 cups.

This post is a part of Real Food Wednesdays at Kelly the Kitchen Kop

Consider the Lilies

2010-03-30T14:32:00.000-07:00

Right now in the central valley of California, wild flowers are painting the hills. It is not often that we get these breathtaking views, in fact, most of the year the hills are covered in dead grass, not able to withstand the scorching heat. However, a few weeks out of the year, God blesses us with a beautiful display. I decided today to take a couple of hours, even though I had ten million other things to do, to take my children out and enjoy them. I'm so glad that I did!

The verse that kept coming to my mind, was Matthew 6:28-29. "See how the lilies of the field grow? They do not labor or spin. Yet I tell you that not even Solomon in all his splendor was dressed like one of these." After we got home, I looked up an old John Piper Sermon on this verse. I am often convicted of worrying too much about things. This sermon was very convicting! Especially lately, since learning about real food, and the effects the SAD diet, I've found myself finding new and more elaborate ways to sin in anxiousness. "What effect has this diet had on my kids? How long will it be until they will eat, willingly, all of the new nourishing foods I'm introducing to them, what if it is too late and they are already scarred for life???" However, that is not biblical.

Jesus taught that we should not worry about our clothes, our shelter, or our food. That doesn't mean that we don't take care to provide well for our families. We should be "looking well into the ways of our households, and not eating the bread of idleness." (Proverbs 31:27) Of course we should be doing the very best that we can, because that glorifies the Lord! Most of us seem to cross that line though. At least I know I do, I am the master of taking something good, and turning it into an idol. However, isn't it comforting to know the words of Jesus?

"If that is how God clothes the grass of the field, which is here today, and tomorrow is thrown in the fire, will he not much more clothe you, O you of little faith?" Yes, it is important to take good care of our families. It is a blessing to be able to feed them well. It is true however, that we can not add one minute to our lives that He has not ordained. We don't have to be anxious about our lives, (not even about processed foods!) and that is such a wonderful thing to remember.

With Love, Jen

For the Love of Gardening

2010-03-28T21:49:00.000-07:00

There it is, the first blossom on my Fuji apple tree.

I am not an accomplished gardener...yet. But I aspire to be... to be able to feed my sweet family nourishing, organic produce out of our very own garden. I've learned that it is not enough to just have aspirations... I am going to actually have to know what I'm doing. Soil testing, composting, thinning seedlings, rotating crops... there is a lot to know.

This is our third year planting a vegetable garden. The last two years have been an even balance of successes and failures. I've had great success with all of our herbs (rosemary, sage, parsley, chives, basil, thyme and oregano) and with crookneck squash. Mild successes have come with carrots, cherry tomatoes, zucchini and sugar pumpkins; and I've had nothing but complete failure with sweet corn, watermelon, bell pepper, leeks, scallions and butternut squash.

My goal this year is to have my tomatoes flourish. Saturday, at our local farmers market, we came across some gorgeous beefsteaks. After talking with the grower I learned the reason for the splitting of my tomatoes last year was due to inconsistent watering. It's not enough to just have them on a drip-line and water them every-other day~ they must be watered daily. Because of the high heat during the summer here (upwards of 105° on the bad days) my tomatoes would plump up on watering day and shrivel under the sun the next. Apparently after so many times of this the splitting occurs. I am planning to learn to "can" my veggies this fall and tomatoes were what fueled this desire so I will need them in quantity, and quality. I am also going to plant my tomatoes in separate planters this year to more easily customize my care for them.

I am also excited about my strawberry patch this year. I planted 16 ever-bearing transplants last spring but we only harvested about 50 strawberries. The owner of the local nursery where I purchased them told me not to expect a large crop the first year and to make sure I cut away any of the "daughter" plants that tried to take root. At the end of last season I let the vines go and several more plants have secured themselves in the soil. I truly have a strawberry patch now, with seemingly hundreds of buds flowering. And when I caught a glance of my first few berries starting to ripen I couldn't help but think of my favorite spinach and strawberry salad with homemade vinegarette dressing (recipe to be posted soon). I love gardening!