Crockpot chicken again

Even though it's summer, I still like to use my crock pot. The pot does not heat up the kitchen and I can get dinner thrown together in the morning when it is still cool - or not so hot I don't want to move. So, in the evening when it is so warm in the house that I don't want to move, I don't have to move.

A few nights ago - I think last week, I had some chicken thighs that needed to be cooked and I was in the mood for something spicey, so into the pot goes about a pound of chicken thighs, a can of diced tomatoes and 2 Tbsp of "Tiger-Tiger Vindaloo Paste". The spicey sauce was obtained at the local grocery store - it is vegan and gluten free as well as very spicey. The same could be done on the stove top with shrimp or lots of veggies. In a few hours the house smelled delicious.

This easy, yummy chicken was served with rice and fresh, steamed sugar snap peas (from the farm share) The curry paste is high in sodium, but paired with low sodium vegetables and rice it brings the salt factor down to a reasonable level.

graduation party and napa cabbage slaw

This past weekend we celebrated the graduation of our youngest daughter from High School.

It is a very weird feeling to have both children done with school and moving on to the adult world. So that has nothing to do with food or the party.

Since we had tons and tons of fresh local veggies, that was the theme. I also had tons of local berries. The strawberries just finishing, the red raspberries going crazy in our yard and the blue berries starting a bit early. Desert was simple; ice cream, berries and browies (whipped cream of course).

It was too hot to grill, so I did some chicken the night before, along with some egg plant, yellow squash (from the local farm) and red peppers. The theme was "make your own wrap or salad".

I put out assorted cheeses, turkey, ham,grilled chicken, smoked salmon and a variety or spreads. Hummus, flavored mayonaise and mustard. My brother brought an olive spread to die for (I have begged for the recipe - it contains figs).

I made a few salads as well. Broccoli salad (recipe in earlier blog) - this included broccoli from my farm share. Tortelli salad with fresh pesto and sundried tomato (basil was in farm share basket - pesto recipe in earlier blog). A fresh green salad made with romaine, baby greens and iceberg lettuce (all from the farm share). Lastly I did the experimental salad, Napa Cabbage Slaw with Snow Peas. I found the recipe on all recipes and did a bit of finegelling(spelling?) as it sounded a bit bland. It came out ok, but I actually liked it better with mayonaise added later.

I have some cabbage left, so I'll play with it again. This cabbage was huge and blocked the light in my fridge.

Napa Cabbage Slaw with Snow Peas

1/2 pound snow peas, blanched and sliced thinly

1 1/2 pounds shredded napa cabbage

2 carrots shredded

1 red pepper, thinly sliced

3 green onions, chopped

2 tbsp lemon juice

4 tbsp rice wine vinegar

3 tbsp olive oil

1/3 cup slivered almonds.

Combine vegetables in a large bowl (this makes a lot) with slivered almonds.

Combine lemon juice, rice wine vinegar and olive oil. Toss with vegetables.

Add fresh ground pepper if desired.

If you try this and make any variations let me know.

Raspberry Explosion

Right now my yard is an explosion of deliciousness. Red and Black raspberries. I have no recipes for them as they don't last long. I eat while I'm picky, I munch to the door, and gulp a few more before the bowl hits the kitchen table. I anounce "got berries" and some one will appear, mouth open, waiting for me to pop one in still warm from the morning sunshine. We eat them as is, they go on cereal, some get yogurt and honey, but none last long enough to be cooked or baked into anything. Our dog even loves the berries. She will brave the briars to strip a few off the canes while I pick. I have even seen her go out and snag a few when she thinks no one is looking.

This time of year there is not need to go after the exotic or imported in fruit. There is plenty right here. Raspberries are among the top 10 for antioxident content as well as being a good source for vitamin C and Folate. For a one cup serving you get 8 grams of fiber, only 64 calories and one carbohydrate serving.

Last week we had strawberries, this week is raspberries and next week the blueberries are coming.

last minute father's day

My plans for yesterday was to have a quite Father's Day at home, just the four of us. Boring? Yes?
I figured I'd grill up some burger and make a salad - tada. Usually we have both our parent sets and my brothers over for the day, however this year the plans are changed. We are having a huge party for our high school graduator next weekend, so quite Father's Day.
So I sleep late Sunday morning, take my time waking up. Put on a pot of Jamaican Blue and start thinking about a nice, easy, cool meal for my hubby. Then the phone rings. It's my mother-in-law asking what time they should come over and she made chocolate chip cookies. She has definitely forgotton about the change in schedule. What to do. It's obvious. Come on over.
Now I have to think fast. The original plan is not going to work. My cupboards somewhat bear - not totally, but minimal. I've got 2 hours to do something that is not embarrassing and I don't feel like going to the store.
Got buffalo, can make 4 burgers. Got chicken and some BBQ sauce (about 1/4 cup left in the bottle, but that's enough). I have fresh pesto. I open the cupboard and do not see any pasta besides angel hair. Darn. I move a few items and there hidding in the bag is not one, but 2 bags of dried tortellini. Hurray, I can make my tortillini pesto salad (not gluten free, sorry). I have some scraps of lettuce and a beautiful tomato from the farm up the road. I had actually planned for a broccoli salad, so all those ingredients are confirmed. I can make up some icedtea and lemonade, we are good to go. Ruth is bringing Chocolate Chip cookies for dessert, no gluten free, but the hubby does not need dessert any way. It is too hot to bake - I am not going to do it. Cooking the pasta was bad enough.
So there it is, last minute party for 6. Pulled it off and not badly at that. And here is my recipe for broccoli salad. I have been making this for years. This is often my go to pot luck item.
The ratio of item is loose, depends on how much dressing you like. I do not use lite mayonnaise. The light version just includes more water, I can thin out my own mayo (thank you).
Broccoli is a great all star vegetable, good sourse of fiber, vitamin C, pottassium, Vitamin K, folate, Vitamin A, antioxidants.

Linda's Broccoli Salad

1-2 bunches Broccoli, broken into bite size pieces (can use broccoli slaw)
1/2 cup spanish peanuts (also can use walnuts or pecans)
1/2 a red onion, thinnly sliced
1/3 cup raisins

Dressing:
3/4 cup mago
2 tsbp red wine or balsamic vinegar
1 tbsp sugar

Put salad ingredients in a large bowl. Mix dressing ingredients seperately. Combine the two well.

Boston Lettuce Love

In my farm share basket was a beautiful head of Boston Lettuce. And when I say beautiful I mean it was beautiful. The way the cup shaped leaves folded in on one another to make a rosey shape in the center was a work of natures art. I wish I took a picture, but I was too busy chomping on it. The texture and flavor more beauty. Crunchy, but soft; sweet with a subtle tang. I had to keep muching to be sure it was that good. Much of it got eaten with no dressing at all. I will dearly miss it when it is gone (tomorrow) and hope that another appears in our next basket. That said, I found a recipe using the lovely lettuce. Chicken in Lettuce Cups. The family thought it weird, but what else is new in the Green house.
When I make this again I will change a major feature. It has edamame in it - don't get me wrong, I love edamame (fresh soy beans), but they were not loved the the rest. I would put in less and add chopped carrot and waterchestnut. Some cashews would work well too. The lettuce is used as a wrap for the chicken and vegetables. Boston lettuce is low in calories and a good source of vitamin A, vitamin C, folate and vitamin K.

Chicken in Lettuce Cups
This makes up quick and easy.

3 tbsp gluten free soy sauce
2 tsp minced ginger (the bottled kind works well)
1 tsp honey
2 tsp sesame oil
1 1/4 pound chicken breast cut into 1/2 inch chunks
1 cup frozen shelled edamame (or try diced carrot, red pepper, water chestnut)
1 stalk celery, chopped. ( I served this on the side as we have a celery hater among us)
12 large boston lettuce leaves - washed and dried.

1. combine soy sauce, ginger and honey, set aside.
2. In a large skillet, heat sesame oil, add chicken chunks and cook for 3 minutes, stir occassinally.
3. Add edamame or other veggies and cook for 2 mnutes. Stir in celery and cook 2 more mnutes. Add reserved sauce and stir to coat.
4. Arrange lettuce leaves on individual plates or a platter. divide chicken mixture among the lettuce leaves. Fold leaves around chicken mixture and eat.

to make this vegetarian the chicken could be omitted. I ended up eating the uneaten edamame and it was very yummy. Would definitely add some cashews for added texture and more protein.

How to get a guy to eat tofu?

I can't believe this actually happened. I have been complimented on a tofu dish by the man and he actually consumed the leftovers. Pinch me to be sure I am awake and not dreaming. Yes, all of the tofu is gone.
I was in some fear that this meal would go badly. I made the bok choy dish from the previous blog and this upcoming tofu dish. I decided to make some chicken, on the likely chance that both dishes would be rejected. The man is not a fan of most greens or tofu. Yes, I was taking a huge chance.
I was in search of a tofu meal that would go over well. My first thought was that the tofu needed to be firm and the recipe needed to use a mass of different flavors. Using "my recipes" I found a Cooking Light recipe - tofu steaks with red pepper-walnut sauce. Hmm steak?? could it be true. I am not delusional about tofu tasting remotely like steak, but..... The tofu was cut, pressed, marinated, dredged, fried and sauces. Disguised in many ways it could get pass the muster. I did need to modify to make it gluten free. The tofu was dredged in flour and panko (Japanese bread crumbs). I substituted rice flour and crushed corn checks. Next time I may try using corn meal - the idea is a crunchy outside, which was obtained.
The recipe is easier than it sounds, just start well ahead of meal time to press the tofu and give it time to marinate - 2 hours prior would be good.

Tofu Steaks with Red Pepper-Walnut sauce

1 -14 ounce package extra firm tofu
1/4 cup finely chopped basil (this is in my garden)
1/4 cup water
2 TBSP chopped fresh parsley (also in the garden - would not use dry)
1 TBSP chopped fresh thyme (I used dried- worked fine)
2 TBSP white wine vinegar
1 TBSP dijon mustard
1/2 tsp salt (optional)
1/2 tsp crushed red pepper or cayenne pepper
8 cloves minced garlic (I used the garlic chive flower stems)
1/2 cup rice flour
1 egg beaten
2 cups crushed corn checks cereal
2 TBSP olive oil
3 TBSP chopped walnuts
1 - 12 ounce bottle roasted red peppers, drained

1. Cut tofu cross wise horizontally in half and then in quarters (8 pieces), Place slices in between layers of heavy duty paper towel and drain in colander for 30 minutes using heavy object to press down. A gallon water jug works well.
2. Combine basil and next 8 ingredients (through garlic) in a large zip lock bag. Add tofu and Marinate in refrigerator for at least one hour.
3. Place rice flour, egg and crushed cereal in individual bowls for dredging.
4. remove tofu from marinade, reserving remaining marinade. Working with one tofu slice at a time, dredge in rice flour, then egg, then cereal. Set aside.
5. Heat large skillet, add olive oil and cook tofu for one minute on each side. Remove from pan and keep warm.
6. Combine reserved marinade, walnuts and roasted bell peppers in blender to make sauce. Blend until smooth. Serve over tofu.

I am going to try this using corn meal instead of the cereal and see how that does. The recipe makes quite a bit of sauce, It can be used for other foods and would make a nice veggie dip.
I was thinking it would be good on eggs.

Veggies are Here

My first farm share basket of the year came this Friday. Or should I say my hubby picked it up on Friday. Green is the word. This basket was full of lettuces of several kinds, bok choy, chard, a few baby beets, an unidentified green, radishes and garlic chive flower stalks. Can four people use all of this before it is no longer fresh? Especially considering that 3 of the 4 people can be particular about their veggies and do not necessarily want to consume veggies in a large amount. Person #4 (me) loves veggies in all (or most) ways, shapes and forms. So let the vegolympics begin.
Last night, tired from a weekend camping trip, I did a simple chard with onion saute and a green salad with radishes. Not too taxing, but simply delicious. Today I had the whole day to think about and execute a meal containing several of our veggies. I looked for recipes using bok choy and found one using the beets as well. These beets are like little ruby jewels. They needed to be wrapped in foil and roasted with garlic. I decided to use the garlic chive flower stalks instead - why not? I also made a crispy tofu with roasted red pepper sauce (will include in next entry as I had to adapt the recipe a bit to make it gluten free) and grilled chicken to make the meat people happy.
As the sun finally came out we dined out side, which makes everything taste better.

Warm Bok Choy, Beet and Goat Cheese "salad"

4 small beets, trimmed and washed
4 cloves garlic - or garlic chive flower stems, 2 long stems- chopped
1 tsp olive oil
1 large head of bok choy, chopped
2 TBSP peanut or canola oil
1 1/2 tsp butter
1/3 cup goat cheese (original recipe called for feta)

1. Preheat oven to 425 degrees, place the beets, 1/2 the garlic and olive oil on a piece of aluminum foil, fold around the vegetables and seal. Roast until easily pierced with a fork 20-40 minutes depending on the size of the beets (these were small, so about 20 minutes was good). Let beets cool until easy to handle and chop into 1/2 inch cubes, set aside.
2. Heat the remaining oil and butter in a large (really large) skillet over medium-high heat. Cook and stir bok choy and garlic until bok choy is slightly softened, but still crunchy, about 5 minutes. Remove from the heat, stir in the beets and the feta. Serve warm.

So this is the beginning of the veggie adventure. Tomorrow I may tackle the mystery greens.