Fowl Weather Picnic (with a Chocolate Cobbler)

The gentle rain and a shelter by a lake was a fine place for a Sunday picnic.  We watched the birds on the lake while we dined on a menu featuring:

Herb Stuffed Chicken Breast

Fresh Green Bean, Tomato & Feta Salad

Millet with Broccoli

Chocolate Fruit Cobbler

I often pound and stuff a raw chicken breast, then roll and bake.  After baking, I slice little rounds with an electric knife.  You can pound the herbs right into the breast before rolling.  My tutorial is here.   I stuffed this one with onion, celery with leaves and parsley.  I rolled it in ground walnuts before baking.

That's a small portion of millet I cooked with broccoli and low sodium chicken base to add a whole grain and garnish the plate.

For the green bean salad, I simply sauteed the grape tomato halves in olive oil with minced garlic, cooked the fresh green beans, mixed in fresh basil, then added local feta cheese at table side.

The cobbler recipe was delicious, inspired by Rachael Ray.  I used the fruit on hand and bought seedless grapes for only $.99 a pound.  Here's my version:

Chocolate Fruit Cobbler

(Serves 8-10)

Mix filling in a bowl:

2 pounds of fresh fruit

I quartered strawberries, halved grapes and blackberries.

Add:

3 tablespoons sugar

3 tablespoons unsweetened cocoa, non-alkalized 

2 tablespoons cornstarch

1 teaspoon vanilla 

Fill a baking dish sprayed with Pam with the fruit-cocoa mixture.    

Make drop biscuits:

Mix dry ingredients:

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

Stir in milk:

3/4 cup skim milk

Drop by 2 tablespoon dippers onto top of cobbler.

Bake at 400 F. for 35 minutes.

My topping for the picnic was 1/4 cup Greek Yogurt with 1 teaspoon honey. At home, one can serve with whipped topping or ice cream.

       

Wafzone

I'm glad I saved my old waffle maker as it's been fun trying other recipes on this old device.  This calzone in a waffle maker was inspired by  Chili Pepper Magazine.  The neat part for me is that I made the dough Saturday morning, then let it rise in the refrigerator while we went to Pittsburgh with our son.  When it was time to make dinner, the dough was ready!

Cold Rise Bread Dough

(Serves 4)

Mix in bowl of kitchen-aide mixer:
1 1/4 cups whole wheat pastry flour
1 1/2 tsp. sugar
1 1/2 tsp. rapid rise yeast

Add water slowly, then beat at medium speed for 2 minutes:
1 cup very warm water (125 degrees)
 
Add remaining flour slowly, while beating with dough paddle until dough leaves the sides of the bowl.  Knead about 8 minutes.
1 1/4 cups all purpose flour

Spray the dough with Pam, placed it in a Rubbermaid container nearly twice the size, cover and place in the refrigerator for the day. 

When ready to make dinner, remove dough from bowl and let rest on the counter for about 20 minutes.

For the calzones, I divided the dough in half and rolled to fit the waffle maker.  In the preheated waffle maker, I layered:

1/2 bread dough
Tomatoes, fresh, diced, cooked in garlic and oil for a few minutes
Fresh snipped basil
Feta cheese, from a local farmer

Simple Tomato Sauce 

(2 cups)

Saute onion in olive oil a few minutes.
1/4 cup onion, diced
1 teaspoon olive oil

Puree tomatoes in food processor.
1-16 ounce can diced tomatoes, without added salt
Add to saucepan.

Stir in:
1 3/4 teaspoon Italian seasoning
1 3/4 tablespoon tomato paste

Simmer for 30 minutes.

 Have a great Sunday!

 

  

 

 

Scamper Supper

It was fun making the stock for this shrimp scampi as it was cooked with the shrimp shells!  The recipe was inspired by Melissa Pellegrino in Fine Cooking. 

Shrimp Scampi

(Serves 2)

Peel and devein shrimp, leaving tails on.  Do not throw the shells away!
12 jumbo shrimp, raw

Combine shrimp shells, carrot, celery, onion, bay leaf and water in saucepan.  Bring to a simmer and cook for 30 minutes.
1 carrot, peeled and chopped
1 celery stalk with leaves, chopped
1/4 cup onion, diced
1 bay leaf
2 cups water
Strain solids.  Reserve 1/4 cup of stock for this recipe.  Freeze the remainder.  

Melt buttery spread in 12-inch skillet.
1 1/2 tablespoons Earth Balance Buttery Spread

Add parsley, garlic and lemon zest.  Cook for 2 minutes.
2 tablespoons fresh parsley, snipped
1 clove garlic, minced
1 1/2 teaspoon lemon zest

Add shrimp and cook until pink, 1 minutes per side.

Add wine and cook 1 minute.
2 tablespoons white wine

Add 1/4 cup reserved stock and cook 1-2 minutes.
  
Stir in lemon juice.  
1 teaspoon fresh squeezed lemon juice

Serve over cooked brown rice.   

Happy Friday!

Finding the Perfect Place to Eat: Take a Picnic

We enjoy our meals when the food, service and setting are good.  A clean dining space and attractive eating area--the environment--entices us to eat and enjoy.  It's hard to imagine a dining space that's more inviting than a scenic picnic area!

Last year my husband and I started a tradition of taking weekly picnics to nearby scenic areas.  He plans the destination.  I am in charge of the food.  I make the food on Saturday for the picnic on Sunday.  That means the picnic day is work free and ever so enjoyable.  Like at home, our meals include lots of vegetables and fruit, with lean protein and whole grains.

Keep Cold Foods Cold

Protein foods (meats, eggs and dairy) and cut melons are hazardous and must be kept cold. Here are my tips:

• Pack foods in insulated containers with ice packs.
• When preparing, chill foods quickly in shallow containers.  Glass and metal chill quicker than plastic.
• Pack the cold plate ingredients separately and arrange the plates at the table.
• Slice meats thinly after preparation and pack in zipper bags.  Store directly between ice packs.
• Freeze individual parfaits for an hour before leaving on the outing.
• Pack fruits crisp and parfaits in shallow mason jars. 

Keep Hot Foods Hot

In the cooler months, we add soup to our menu.  I make the soup the day before and chill quickly in shallow containers.  

• Preheat the thermos with boiling water.
• Heat the soup to a simmer.  Empty the thermos and add the soup.

We always take a thermos of coffee to enjoy after our meal.  The coffee thermos is preheated with boiling water prior to adding the fresh brewed coffee.

We only pack what we plan to eat so there are no leftovers!

Time and Setting

There are many state and local parks and wildlife restoration areas within a 100 mile radius of our home.  

• Consume the food within two hours after packing.
• Pack hand sanitizers and replenish frequently.
• Cover the eating area with a cloth prior to set up.

Part of the fun to me is setting the table with cloth napkins, cutlery and small plates.  Many parks have running water where I can rinse the dishes after eating, then wash when I get home. We pick a flower from our yard and take a mini bottle for a centerpiece.

To view our picnics, menus and recipes, refer to the index on the left side of my blog:

http://cindyshealthymeals.blogspot.com

  

Burgoo for Two

This recipe from the Local Palate gave a number of options for the meat (pork, chicken, turkey, rabbit).  I chose turkey, a small piece of raw turkey breast.  I baked the turkey in the toaster oven for 15 minutes, and it shredded perfectly!  Here's the rest of what I put in it:

Harvest Burgoo

(Serves 5)

In a large saucepan, saute onion and celery in oil a few minutes. 
1 stalk celery with leaves, diced
1/2 onion, diced
1 teaspoon olive oil

Add tomatoes, water and chicken stock.
1 16 ounce can diced tomatoes in juice, no added salt
1 can water
1 cup chicken broth, low sodium

Add parsley, corn and green beans.
1/4 cup fresh parsley, snipped
1 ear of corn, cooked and cut off the ear
2/3 cup fresh green beans, cut into 1/2 inch pieces
Cover and simmer for 25 minutes.

Add potatoes, carrots and turkey.
1 cup cooked sliced potatoes
1 carrot, peeled and sliced, cooked
I used leftover carrots and potatoes from another skillet meal this week!
2/3 cup shredded baked turkey breast
Bring to a simmer.

Make a roux in a small saucepan.
1 tablespoon Earth Balance Buttery Spread
1 tablespoon flour
Whisk into stew.   

 Today I traveled to Maryland to take my Mom to chair exercise and lunch at the Tri-Towns Senior Center.  They do a great job.  Eating and exercise are so much more enjoyable with company!
 
 
   

 

Orange You Good

After eating tonight's dessert-Orange Curd Sundae-I kept saying "that was so good", so the title for tonight's post was easy!  The entree-Egg in Portabella-was very good too!  First the dessert recipe, inspired by Bon Appetit. 

Orange Curd Sundae

(Serves 4)

Bring juices, zest and salt to a simmer.
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1 tablespoon orange zest.

Whisk eggs, sugar and vanilla together in a glass measuring cup.
3 eggs 
3 tablespoon sugar
1 teaspoon vanilla
Pour 1/2 of simmering juice mixture into egg mixture.
Whisk together.
Add egg-juice mixture to saucepan, whisking consistently.
Stir with wooden spoon and simmer for approximately 3 minutes until thick and the mix covers the spoon.

Stir in butter.
2 tablespoon Earth Balance Buttery Spread

Chill at least 3 hours.
Serve with Vanilla Ice Cream (2 layers of each).

The egg dish was inspired by Food Network Magazine. 

Eggs in Portabella Caps

(Serves 2)

Saute spinach in garlic and oil.
1 cup fresh spinach
1 teaspoon olive oil
1 garlic clove, minced

Remove from pan and squeeze moisture from spinach.
Snip spinach with scissors.

Saute mushroom caps in garlic.
Finish cooking in microwave (about 90 seconds).
2 portabella mushroom caps

Poach eggs in simmering water with a tablespoon of cider vinegar.
2 eggs

Stuff mushroom caps with snipped spinach, cheese and parsley.
3 tablespoons gouda, shredda
2 tablespoons fresh parsley, snipped

Top with poached egg.
Sprinkle with Mrs. Dash.

 Enjoy the birds singing!      
 

Tender Tuesday

Tenderloin is a pricey entree so we share one fillet.  The beef is seared in the same skillet as the vegetables.  Then I sliced the meat thin (across the grain) using an electric knife.  The recipe was inspired by Clean Eating Magazine.  Here's how I made it:

Skillet-Seared Beef Tenderloin

(Serves 2)

Par cook potatoes in microwave for 3 minutes.
4 small gold potatoes, sliced thin

Par cook carrots in microwave for 2 1/2 minutes.
2 carrots, peeled and sliced thin

Saute potatoes in skillet with oil, about 3 minutes on each side.
1 teaspoon olive oil
Remove to paper towels.

Sear beef in skillet with oil and onions, about 5 minutes on each side.  Remove onions as they brown and place with potatoes.
1 -6 ounce tenderloin fillet
1 teaspoon canola oil
1 small onion, diced
Season with Mrs. Dash and fresh ground pepper.

Remove beef to cutting board.
Add carrots, potatoes, parsley and water to skillet.  Saute 3 minutes.
1/2 cup water
2 tablespoons snipped parsely

Slice beef with electric knife.  Return to skillet and brown slightly.

Our meal is served with a fresh vegetable salad with a few calamata olives and shaved Gouda.  The radishes we purchased from Sickles Farm today at the Westover Farmers Market were delicious!