A whole chicken breast, cut in 6 pieces, hard cooked eggs, vegetables and a delicious sauce comprised tonight's dinner and a few more lunches to come. The original recipe is from Food and Wine Magazine.
Double Cluck Stew
(Serves 6)
1 whole Chicken Breast
1 teaspoon Olive Oil
Flatten breast and saute in olive oil 8 minutes per side. Remove from pan.
1 teaspoon Canola Oil
1/4 cup Onions, diced
3 mini Sweet Peppers, diced
1 Garlic Clove, minced
2 teaspoons Garlic, shredded
Saute vegetables until soft.
Add:
1 Carrot, peeled and cut in 3/4 inch pieces
4 Red Potatoes, peeled and cut in 3/4 inch pieces
1/4 cup Wine (I used White Zinfandel)
1 Tablespoon Soy Sauce
2 teaspoons Brown Sugar
1 Anise Star
1 1/2 cup Chicken Broth, low sodium
1/4 cup Parsley, snipped
Chicken Breast, cut in 6 pieces
Bring to a boil, then simmer for 20 minutes.
Add:
2 Hard Cooked Eggs, cut in quarters
We ate ours with Multigrain Tuscan Bread and Earth Balance Buttery Spread.
Cranberry Grilled Cheese on Marble Rye, surrounded by Fresh Green Beans and Mashed Vegetables made for a colorful, back to work dinner!
Fresh Cranberry Chutney
(5 cups)
12 ounce fresh cranberries, rinsed
1 cup sugar
3/4 cup water
Bring to a boil; stir frequently. Simmer 15 minutes.
3/4 cup orange juice
3/4 cup raisins
3/4 cup celery, diced
1 apple, cored and diced
Stir in. Cover and refrigerate.
Cranberry Grilled Cheese on Marble Rye
(Serves 1)
2 Slices Marble Rye
2 teaspoons Earth Blend Buttery Spread
1/2 cup Mozzarella Cheese, part-skim
1 Tablespoon Gorgonzola Cheese, crumbled
1/3 cup Cranberry Chutney, drained
"Butter" bread on 1 side. Place buttered side down in pan. Add cheeses and chutney. Grill over medium heat until brown; turn and repeat on other side.
Mashed Potatoes and Vegetables
(Serves 2)
1 Russet Potato, peeled and cubed
1 Carrot, peeled and cubed
1/3 cup Cauliflower Flowers
1/4 cup Skim Milk
Cook vegetables in water until tender. Drain and mash. Slowly add heated milk.
Have a great week!
Pumpkin Cranberry Hummus in Festive Winter Squashes accompanied my vegetable trays for the engagement party we attended today.
Pumpkin Orange Cranberry Hummus
(Serves 16)
1 cup Great Northern Beans (I used the cooked frozen Hanover brand without salt)
1 cup Pumpkin
1/4 cup Orange Juice
2 Tablespoons Orange Zest
1/2 teaspoon Cumin
1 Tablespoon Apple Cider Vinegar
Dash Allspice
1/2 cup Fresh Cranberries
Puree in food processor.
The family of the couple brought party foods for the buffet at the cafe and bar. We worked on puzzles and had a good time with our family, theirs and listening to the young folks have fun.
The bride-to-be is the sister of our daughter-in-law Michelle. Congratulations Jeff and Christina.
Christmas Dinner with the Gays and the Hunts included our boys and daughter-in-law Michelle's family. What a treat to have Michelle's family back home to West Virginia after moving to the west coast!
I found a great price on a whole tenderloin, Australian grass-fed beef, and froze it until a few days before Christmas.
I think everyone likes Shrimp Kabobs:
Our kabobs included local butternut squash.
Maple Roasted Carrots included colorful farmers market finds:
Chris made the Mozzarella Tomato Basil Salad and it disappeared quickly:
Michelle whipped up her famous pies in no time:
I loved the apple-cranberry pie, full of all the fruits of the season.
She put the boys to work cutting the unpeeled green and red apples.
Warm Cranberry Wassail says Christmas, and the orange slices were good too.
Our house is small but the plates were large and the buffet line moved right along.
Michelle's Dad Doug made my day saying "Mmmmm" after each bite.
Bob tried out the portable picnic table the kids got him for his birthday.
The Tenderloin and the Kabob recipes are from McCormick.
The Wassail recipe is from Ocean Spray.
I cut the carrots and marinated yesterday and roasted today with the tenderloin. The recipe inspiration was from Bon Appetit.
Maple Roasted Carrots
(Serves 8)
1 pint container Carrots, assorted colors
Peel and slice evenly.
2 Tablespoon Olive Oil
2 Garlic Cloves, finely grated
1/4 cup Maple Syrup
2 teaspoons Cumin Seeds
1 Lemon, thinly sliced, seeds removed.
Roast for 40 minutes.
I was so pleased with the copycat recipe for "Uncle Ben's" Long Grain and Wild Rice seasoning.
Copycat Uncle Ben's Long Grain & Wild Rice
(Serves 4)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1 teaspoon Turmeric, ground
1/2 teaspoon Cumin, ground
2 cups Low Sodium Chicken Broth
1 cup Long Grain or Brown Rice
1/3 cup Dry Wild Rice
Combine spices and broth in a saucepan. Add rice. Bring to a boil, the lower heat to simmer and cook throughout.
Merry Christmas from our house to yours!
Here's an interesting supper perfect on this pre-vacation Monday. (I also ate it for breakfast:) I was surprised to find the celeriac (celery root) at Giant Eagle. The recipe is from Eating Well Magazine.
Celeriac & Apple Soup with Gorgonzola Toasts
(Serves 3)
1 Celeriac
Peel once, then repeat. Cut into 1 inch pieces.
Combine with:
1 Apple, peeled, cored and cut in 1 inch pieces
1 teaspoon Olive Oil
1/4 teaspoon Mrs.Dash
Roast at 350 F. for 35 minutes.
2 Tablespoon Shallots, diced
1 Carrot, chopped
1 teaspoon Fresh Thyme, chopped
1 teaspoon Canola Oil
Saute for 5 minutes.
Add:
1 Potato, peeled and diced
1 Garlic Clove, minced
2 cups Low-sodium Vegetable Broth
1/8 teaspoon Nutmeg, freshly grated
1/8 teaspoon Mrs. Dash
Bring to a boil. Lower heat, cover and simmer for 35 minutes. Add celeriac and apples.
Heat, then blend.
4 Mini Challah Bread slices
4 teaspoons Gorgonzola Cheese
1 Garlic Clove
Bake bread for 5 minutes, then rub with garlic. Sprinkle with Cheese, then toast.
Garnish soup with toasts.
The Bread Pudding recipe is from Vegetarian Times.
Pumpkin-Apple bread Pudding with Cranberry Streusel
(Serves 6)
2 Eggs
3/4 cup Skim Milk
1 1/2 Tablespoon Brown Sugar
2/3 teaspoon Cinnamon
1/3 teaspoon Pumpkin Pie Spice
1 cup Pumpkin
Mix in bowl. Add:
2 cups Challah Bread, cut in 1-inch cubes (I made this Saturday)
Soak 20 minutes.
2/3 cup Fresh Cranberries
2 Tablespoon Walnuts
1 1/2 Tablespoon Maple Syrup
1/4 teaspoon Allspice
1/4 teaspoon Cinnamon
Process in food processor.
Add bread custard mix to baking dish sprayed with Pam. Top with cranberry streusel mix. Bake at 350 F. for 40 minutes.
Time today to try two foods of the season: Challah and Latkes.
I made my Latkes on the waffle iron, and they were waffle awesome!
The Challah was the centerpiece for dinner:
The Latkes was an accompaniment to "breakfast for lunch":
Potato Latkes
(Serves 2)
4 (2 inch) Red Potatoes, peeled
Shave potatoes in cold water. Soak for 2 minutes, then drain well in a colander.
2 Tablespoons Shallots, diced
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Wring out as much liquid as possible.
1 Egg
1/4 teaspoon Mrs. Dash
Add potato mixture to bowl with egg and seasoning. Mix.
Heat waffle iron sprayed with Pam. Portion 1/4 cup onto each square. Close and bake until crisp and brown.
Challah
(2 medium and 2 small loaves)
3/4 cup All Purpose Flour
1/2 cup Whole Wheat Pastry Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
2 1/4 teaspoon Dry Yeast
Mix dry ingredients in mixing bowl.
1 cup Water (125 degrees F)
Pinch Saffron
Heat water in microwave to 125 degrees. (Measure temperature with thermometer).
Dissolve saffron.
Add water slowly to mixing bowl and beat on medium speed for 2 minutes.
1/3 cup Earth Balance Buttery Spread
4 Eggs
Separate yolk from 1 egg and set aside. Add eggs and buttery spread to bowl and mix well.
2 cups All Purpose Flour
2 cups Whole Wheat Pastry Flour
Add 1/2 cup flour at a time to bowl while dough hook is moving. Knead until dough leaves sides of bowl. Place into grease bowl and cover. Let rise until double.
Divide dough into half, then divide each half into 2/3 and 1/3 portions. Divide each 2/3 portion into 3 pieces. Roll each piece into a rope, the length of the pan. Braid the 3 ropes and place in pan. Repeat with remaining 2/3 portion.
Divide the smaller pieces of dough into 2 and roll into ropes the length of the smaller baquette pan. Braid the 2 ropes and place in pan.
1 Egg Yolk
1 teaspoon Cold Water
Poppy Seed
Sesame Seed
Mix egg yolk and cold water. Brush over tops of breads. Sprinkle with seed.
Cover and let rise until double.
Bake at 400 degrees 20-25 minutes until golden and cooked throughout.
The salmon and potato recipes are from Food Network Magazine.
Bob's brother David visited for Chris' graduation. He joined us for dinner.
Blackened Salmon
(Serves 3)
3/4 # Salmon
2 teaspoon Paprika
1 1/2 teaspoon Chopped Fresh Thyme
2/3 teaspoon Cayenne Pepper
Sprinkle seasoning over salmon.
Bake at 400 degrees 20 minutes, or until center reaches 155 degrees.
Smashed Potatoes and Edamame
(Serves 3)
4 (3 inch) Red Potatoes, peeled
Cover with water plus 1 inch. Bring to a boil. Heat for 8 minutes.
1/2 cup Edamame
Add to potatoes and heat for 4 minutes more.
Reserve 3 Tablespoons Hot Water from Potatoes.
1/3 cup Greek Yogurt
1 Tablespoons Earth Balance Buttery Spread
Heat water, yogurt and buttery spread.
Drain potato-edamame mixture. Smash in mixer. Add heated yogurt mix. Beat and serve.
Quinoa Stuffed Winter Squash and Orange Chili Chicken: I'm making room for the winter farmers market Saturday where I'll get more squash! The chicken recipe was inspired by Clean Eating Magazine.
Orange Chili Chicken
(Serves 2)
1/2 teaspoon Chile Powder
1/4 teaspoon Cumin
1-6 ounce Chicken Breast, boneless, skinless
Mix spices and season chicken.
1 teaspoon Olive Oil
Brown chicken over medium heat 4 minutes per side.
Juice of 1 Orange
Squeeze over chicken in pan.
1 Tablespoon Maple Syrup
Pour over chicken.
Add:
2 mini Sweet Red Peppers, cut in rings
Saute a few minutes and remove pan from heat.
Bake in oven with the squash the last 10 minutes before serving. Cut thinly with electric knife.
The squash recipe was inspired by Dietitian Debbie .
Quinoa Stuffed Squash
(Serves 3)
1 Winter Squash
Cut in portions (mine serves 3). Remove seeds.
Bake at 350 F degrees for 40 minutes.
2 Tablespoons Shallots, diced
1 teaspoon Fresh Sage, diced
1 Tablespoon Fresh Parsley, diced
1 Tablespoon Earth Balance Buttery Spread
Saute shallots and herbs until soft.
Add:
5 Kalamata Olives, chopped
1 Tablespoon Gorgonzola Cheese, crumbled
Set aside.
1/4 cup Quinoa
1/2 cup Low Sodium Chicken Broth
Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Add shallot-olive mixture to quinoa. Fill squash with mixture. Bake for 10 minutes.
My squash is garnished with Grape Tomatoes, chopped.
I have a vacation day tomorrow to attend our youngest son's college graduation. Time to celebrate with loved ones!
This Spinach Ricotta Frittata baked and cut so nice, and was easy to reheat. I made 1 deep dish Frittata Sunday, cut some to take to Moms' (we ate it for lunch that day), then Bob and I ate more tonight. The recipe is from Rachael Ray Magazine.
Spinach & Ricotta Frittata
(Serves 6-8)
1 teaspoon Olive Oil
2 Tablespoon Onion, diced
3 Garlic Cloves, diced
2 Tablespoons Parsley
5 cups Arugula Spinach Mix
Saute onion and garlic in oil until tender. Add parsley and arugula mix and stir to wilt. Remove from heat.
8 Eggs
1 1/2 cups Ricotta Cheese, part-skim
1/4 cup Parmesan Cheese, grated
1/2 teaspoon Mrs. Dash
Beat eggs. Add cheeses and seasoning. Add sauteed vegetables.
Pour into 9-inch deep dish pie pan, sprayed with Pam.
Garnish with:
Fresh grated Nutmeg
Bake at 375 F. for 40 minutes until set in center.
Cool, run a knife around the edges to release. Cut into wedges.
Warm Green Beans Nicoise and Citrus Beet Salad with Candied Walnuts was tonight's fare on this warm December Monday. The plated recipe is from Better Homes and Gardens Fast and Healthy Magazine.
Green Beans Nicoise
(Serves 4)
4 Red Potatoes, halved, then sliced
2 Tablespoons Shallots, sliced
1/4 cup Kalamata Olives
Water to cover
Bring water to a boil, cover and cook for 5 minutes. Add:
2 cups Green Beans, ends snipped
Cook until tender.
Stir in:
1 cup Grape Tomatoes, halved
1/4 cup Parsley, snipped
Sprinkle with:
2 Tablespoons Lemon Juice, fresh squeezed
2 teaspoons Olive Oil
Season with:
Mrs. Dash
Garnish with:
Hard Cooked Eggs, sliced
Shaved Fresh Mozzarella
The Autumn Salad dish was inspired by several recipes.
Citrus Beet Salad
(Serves 4)
4 Golden Beets, peeled and quartered
1 small Zester Squash, halved and seeds removed
Roast at 375 for 20 minutes. Remove squash and roast beets 20 minutes more.
Peel squash and slice.
Slice Beets.
2 Tablespoon Walnuts, chopped
2 Tablespoons Brown Sugar
1 Tablespoon Water
Heat brown sugar and water in microwave for 20 seconds. Pour over walnuts.
1 Orange, peeled, sliced and quartered
Dressing:
3/4 cup Orange Juice
2 Tablespoons Cider Vinegar
2 Tablespoons Shallots
Heat until reduced by half. Strain.
Add:
1 Tablespoon Canola Oil
In serving dish, layer squash, beets and oranges. Sprinkle with Sugared Walnuts. Pour dressing over.
The recipe with Hemp Seed by Registered Dietitian Jodie Shield and the article in Food & Nutrition Magazine were my inspiration for this weekend treat. I'm so glad I found Hemp Seed Meal at the Mountain People's Co-op.
Pumpkin Hemp Seed Bread
(18 Slices)
2 Eggs
1/2 cup Granulated Sugar
Beat in mixer.
1 cup Pumpkin
1/4 cup Olive Oil
1/4 cup Canola Oil
Add to egg sugar mix and beat.
1 2/3 cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice
Mix together dry ingredients.
Stir into batter.
Fold in:
1 cup Fresh Cranberries
1/2 cup crushed Hemp Seed
Pour into 9 X 5 inch loaf pan sprayed with Pam.
Cover with foil. Bake at 350 F. for 50 minutes or until a toothpick inserted in the center comes out clean. Remove foil the last 10 minutes of baking. Cool in pan for 10 minutes before moving to a wire rack.
A gift subscription to Food and Nutrition Magazine is only 14.99. This bi-monthly magazine has beautiful pictures and recipes, along with some news from the Academy of Nutrition and Dietetics.
Time together in a pretty place with good food is how many couples like to spend their days off. Last summer we did just that. Like our parents and grandparents many years ago, we packed a picnic and traveled to nearby parks on pretty Sunday afternoons.
The scenery included dams, lakes, rivers, waterfalls, log cabins, forts, stone bridges and trails.
The food included seafood, poultry, beef, cheese, salads, melon, apples, muffins, loaves, crisps, parfaits and tarts.
We traveled to 18 parks, all within driving range of our Morgantown, West Virginia home:
Prickett's Fort and Valley Falls in Marion County,
Teter Creek Lake in Barbour County (WV), Savage River Dam in Maryland,
Ryerson Station State Park in West Greene County, Pennyslvania and Audra State Park in Barbour County (WV), like the other 12, are all places I'd recommend .
We found tables high in the air and on the side of mountains.
One day we ate on a rock, another day we walked around a locked gate to access a table.
My favorite picnic was the day it rained and we found a dry spot in a pavilion where the day school kids and their counselors admired our outing and learned life lessons on staying together!
Like at home, our meals included lots of vegetables and fruit, with lean protein and whole grains. I usually made much of the food the day before, then chilled and transported in ice packs to keep it cold.
Later in the season we purchased a second thermos and made homemade soup for the center of the plate. (We always took a thermos of coffee to enjoy after each meal).
We made lots of memories and look forward to another season and a roadside table on the West Virginia byways!
To view each of our meals, refer to the Picnic Index on the left side of this blog.
