Grilled Chicken with Rosemary and Bacon

The sun's playing games with the clouds today. So far the sun's winning!!! Today's recipe uses the grill but if that's not working for you, feel free to to your cooking in the oven.

Ingredients
4 teaspoons garlic powder
4 skinless, boneless chicken breast halves or thighs
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Directions
1.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2.Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
3.Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serves 4

Serve with your favorite salad, a loaf of bread and a glass of wine.

Spinach and Lentil Salad with Toasted Walnuts

It's another nice Summer day!! Did you make it out to the Farmers' Market today? Here's the recipe for the ingredients listed yesterday.

Ingredients
1/2 cup brown, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped scallion
1/4 cup chopped fresh flat-leaf parsley
1/4 cup toasted walnuts, chopped
6 cups torn spinach leaves, tough stems removed
12 ounces cooked, boneless skinless chicken breast, sliced
1/4 cup Sonoma Red Wine Vinaigrette

Directions
1. Bring lentils and 1 cup water to a boil in a small saucepan. Reduce heat, cover and simmer until lentils are tender and most of the liquid is absorbed, 20 to 25 minutes. Drain lentils and place in a medium bowl. Stir in bell pepper, scallion, parsley, and walnuts.
2. Divide spinach among 4 serving plates. Top with lentil mixture and chicken. Drizzle with vinaigrette. Makes 4 servings.

Cooking is like love. It should be entered into with abandon or not at all
~Harriet Van Horne

Happy eating,
Elizabeth

National Onion Ring Day

Sorry no recipe for onion rings! If you've been reading my posts, you'll know by now that the holiday food day is rarely the recipe...

Yesterday was the first offical day of Summer!! Thoughts turn to what can I fix that's quick, good and make use of the fresh vegetables and fruit at your local farmers' market.

From the Farmers' Market or if needed, the grocery store:

- 1 red bell pepper
- 1 scallion (green onion)
- 1 small bunch flat-leaf parsley
- 1 pound baby spinach or mixed salad greens
- 12 oz. cooked boneless chicken (if you buy or roast a whole chicken, you'll have meat for a few meals)

Well-stocked pantry:
walnuts
dry brown lentils
red wine vinaigrette dressing

Happy shopping,
Elizabeth

Finally, it's Summer!!!

I'm into recycling, upcycling, whatever term you want to use. I was doing this before it was considered the thing to do. However, I read an article the other day that makes me think about just how far should we go with this? Read this article:

France sets project to recycle dirty diaper
TARA PATEL; Bloomberg News
Published: 06/19/2011

PARIS – Suez Environnement, Europe’s second- largest water and waste company, has started a research project to recycle and produce energy from the one million tons of dirty diapers thrown into French landfills each year.
Scientists working on the Paris-based company’s “Happy Nappy” program will attempt to crush and separate out the different parts of soiled diapers for recycling and biogas, according to a statement.
“On average a baby will require 6,000 nappies in the first two years of life. None of this is currently recycled,” Suez Environnement said. Together with wet wipes and paper tissues, they make up about 9 percent of household waste.
Under the $491,000 project, the utility will seek to isolate plastics, polymers, fibers and organic waste from the diapers which may then be recycled or transformed into compost or energy from biogas.

Marinated Cucumbers with Pan-seared Scallops

The discovery of a new dish does more for the happiness of mankind than the discovery of a star ~Anthelme Brillat-Savarin


1- 1/2 lb English cucumbers peeled and thinly sliced
2” fresh ginger, peeled and minced
1/2 cup rice vinegar
2 Tbsp sugar
1 tsp salt
1 Tbsp olive oil
1 lb sea scallops or shrimp
Freshly ground black pepper
Turmeric
Arugula or mixed baby greens

Gently toss the cucumbers with the ginger, vinegar, sugar and salt. Cover and let sit at room temperature for about an hour. Drain in a colander.

In a bowl, mix the scallops with the olive oil, a little salt, pepper and enough turmeric to lightly color them. Arrange the drained cucumbers on a bed of greens. Heat a non-stick skillet to medium-high. Sear the scallops for 3 to 4 minutes or until browned on the outside and just opaque inside. Arrange on the cucumber and serve immediately with a loaf of fresh bread and a bottle of wine. I recommend Zazo Moscato - a Mediterranean Wine Spritzer, 5% alcohol, available at my favorite wine shop - Abby's on Broadway.

This dish is very simple, light and works well for a late dinner. Serves 4
Happy eating,
Elizabeth

National Fresh Fruit & Vegetable Month

Support your local farmers market! It's good for our local economy and for your health.

Our Broadway St. Market is open on Thursdays 10:30am - 4:00pm


The shopping list:
1 1/2 lb. English cucumbers
1 lb. sea scallops or shrimp
Mixed baby greens or spinach
Loaf of bread
bottle of wine

In your well stocked pantry:
Fresh ginger
olive oil
rice vinegar
sugar
salt
turmeric
fresh ground black pepper

Happy shopping,
Elizabeth

Parmesan Crusted Chicken served with Couscous

A good meal ought to begin with hunger - French Proverb


Preheat the oven to 425degrees, start the couscous. While that's cooking work on the chicken.

Couscous with Zucchini & Tomatoes
1 T. minced garlic
1/2 c. couscous
1 T. olive oil (divided)
2 c. Chicken stock
1 small onion, diced
1 medium zucchini, diced
3 plum tomatoes, seeded then diced
Fresh ground pepper
1/2 c coarsely torn basil leaves

Lightly brown the couscous in half the olive oil for about 5 minutes, stirring. Add 1 1/2 c. of the stock, cover the pot and simmer 6-8 minutes. Drain in a colander and lightly rinse to remove the starch. Place the rest of the olive oil in a large saucepan. Saute the onion, zucchini and garlic for 8-10 minutes stirring until tender. Add remaining stock and cook 2 minutes. Stir in tomatoes, salt & pepper. Cook another minute. Add the couscous, basil and parsley. Stir well. Serve immediately.

Parmesan Crusted Chicken
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
4 boneless/skinless chicken thighs
4 t. Italian seasoned dry bread crumbs

Combine the mayonnaise & cheese. Spread on the chicken, then sprinkle with breadcrumbs. Bake in a 425degree oven for 20 minutes.

Happy eating,
Elizabeth

National Hazelnut Cake Day

Sorry no recipe for hazelnut cake. Truth be told I probably won't have many dessert recipes as I'm not much of a baker.

Here's the ingredient list for tomorrow's recipe, it includes couscous (looks like rice but it's a pasta and can be found in the international aisle). Dinner will take you about 30 minutes. Love it!!!

Hope you're fortunate to have a farmers' market to shop at, if not there's always your favorite grocery shop.

Vegetables and herbs listed are fresh unless listed otherwise.

4 boneless, skinless chicken thighs
parsley
1 medium zucchini
3 ripe plum tomatoes
basil leaves

In your well stocked pantry:
A wedge of parmesan cheese
Mayonnaise
Italian seasoned bread crumbs
Garlic
Olive Oil
Chicken stock
Onion
Fresh ground black pepper

Happy shopping,
Elizabeth

Easy Tilapia with Wine and Tomatoes

I love food!! Somehow it tastes better when it doesn't take long to fix it. Here's a recipe (serves 4) based on the ingredients posted yesterday.

Ingredients
4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1/2 cup white wine

Directions
1.**Preheat a grill for medium-high heat.
2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve with your choice of a salad/bread or roasted vegetables and a starch.

**This fish can also be easily fixed in a glass dish, 400degree oven for about 15-18 minutes.

"Tis an ill cook that cannot lick his own fingers" William Shakespeare

Happy eating,
Elizabeth

Asparagus Day

The sun has been playing peek-a-boo after a long, wet winter. A walk thru the farmers' market (baked goods, fresh flowers, music, overflowing tables of fruit & vegetables) should be just the ticket to change my frame of mind. Then home to cook a very quick recipe, I love to eat but hate slaving away at the stove!!

The fish for this recipe is very mild in taste. So mild that folks who don't like the "fish" smell of other fish will love it.

Shopping list:
Four (5oz) tilapia fillets
fresh basil leaves
1 large tomato

Keep these items for a well stocked pantry:
salt/pepper
butter
garlic
white wine
onion

Serve this fish with your favorite salad/bread or other quick side dishes.
Tschuss,
Elizabeth

Farmers' Market Chicken

Here's the recipe based on the ingredients posted yesterday.

Start the rice and then work on the rest of the meal. Start to finish should be about 30 minutes!

Ingredients
3 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1 garlic clove, minced
2 tablespoons Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
1 cup diced carrot
1 cup diced red onion
1 cup diced yellow squash
1 cup diced zucchini
2 tablespoons dry vermouth
4 cups hot cooked long-grain rice
2 teaspoons chopped fresh rosemary

Preparation:
Combine the first 5 ingredients in a medium bowl; stir well with a whisk and set aside to use later (broth mixture).

Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs.

Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and sauté 6 minutes on each side. Remove chicken from pan.

Add the carrot, onion, squash, zucchini, and vermouth to pan, and sauté 5 minutes, stirring occasionally. Return chicken to pan and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 minutes. Serve chicken and vegetable mixture over the rice, and sprinkle with chopped rosemary.

Happy eating,
Elizabeth

National Cheese Souffle` Day

Cooking is supposed to fun and easy, so no recipe for souffle` and the accompanying worries whether it will rise or fall!

The ingredients for this recipe is full of vegetables. I hope you have a local farmers market to shop at, if not, then off to your local grocer with this list.

4 skinless/boneless chicken breasts (I use thighs)
1 medium carrot
1 red onion
1 medium yellow squash
1 medium zucchini
fresh rosemary

From the pantry:
tomato paste
Italian seasoned breadcrumbs
salt
pepper
Chicken broth
garlic
Extra Virgin Olive Oil
Rice
Dry vermouth or white wine

Stop by tomorrow for a quick recipe.
Happy cooking,
Elizabeth

Roasted Salmon and Potatoes With Dill

Here's todays recipe based on the ingredients posted yesterday. Serves 4

It takes a bit longer than most recipes, but well worth it! Prep time is 15 minutes, total cooking time 1 hr. I always pop the potatoes in the oven and then relax with a nice shower.

Ingredients
1 1/2 pounds red new potatoes, halved
1/4 cup olive oil
2 cloves garlic, smashed
kosher salt and pepper
4 6-ounce pieces salmon fillet
1/4 cup fresh dill
1 lemon, cut into wedges

Directions
1.Heat oven to 400° F.
2.On a rimmed baking sheet, toss the potatoes, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes.
3.When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with ½ teaspoon salt and ½ teaspoon pepper, and roast until opaque and beginning to flake, 10 to 12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.
Happy eating,
Elizabeth

Tacoma Fashion Night Out

Clothing, music, red carpet, swag bags, food and wine. What does it all mean? On Friday 13 May, four shops: Chelsia Berry Designs, A Little Touch of Magick, London Couture and my shop Anew Thyme's putting on a fashion show like no other!!

I have 5 wonderful models walking the runway showcasing just how beautiful and stylish you can be while being pregnant. All at affordable prices as that's what I sell at my shop, stylish gently worn maternity clothing.

From Tacoma and want to come? Tickets are going fast!! $20 thru brownpapertickets.com and $30 at the door.
Tschuss,
Elizabeth

Eat what you want day

If only we could eat popcorn all the time!

Here's the ingredient list for the recipe I'll post tomorrow. The recipe will serve 4.
1 1/2lbs. red new potatoes
4 6oz. pieces salmon fillet
fresh dill
1 lemon

In your well stocked pantry:
Olive Oil
salt & pepper
garlic

Cook simply,
Elizabeth

Grilled Roast Chicken with Rosemary & Lemon

I hope you have a local farmers market to go to, if not, take yourself to your favorite grocer! This recipe will serve 4 and takes about 30 minutes.

Ingredients
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon grill seasoning blend or coarse salt & black pepper
1/2 cup dry white wine or chicken broth

Directions
Preheat oven to 450 degrees.
Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt & pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces. Serve with

Roasted Asparagus
4 servings
About 20 minutes cooking time

Ingredients
1 pounds fresh asparagus
Extra virgin olive oil
Coarse salt, plus extra for sprinkling
Freshly ground black pepper

Directions
Break off the tough ends of the asparagus and if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15-20 minutes, until tender but still crisp.
***when fixing the asparagus any other time, preheat the oven to 400degrees and roast about 25-30 minutes.

Serve the chicken and asparagus with roasted potatoes (put in a separate baking dish and start before the chicken goes in) or couscous (usually found in the pasta and/or international aisle). Couscous takes about 5 minutes to cook.

Happy eating,
Elizabeth

Respect for Chickens Day

Finally, the Broadway St. Farmers Market opens tomorrow with new hours (10:30 - 4:00pm). This day marks the beginning of recipes based on seasonal items purchased at the market and staples in your pantry.

Shopping list:
1 lb. of asparagus
2 1/2 lbs. of boneless, skinless chicken breasts (I use thighs)
1 lemon
fresh rosemary

Items in the pantry are ingredients that are staples for cooking.

Pantry:
extra virgin olive oil
grilled seasoning mix or
coarse black pepper/sea salt
dry white wine
chicken broth
head of garlic
couscous or potatoes

Check back tomorrow for a quick recipe!
Tschuss,
Elizabeth