Teriyaki Chicken with Warm Ginger-Carrot Slaw

Health food may be good for the conscience but Oreos 

taste a hell of a lot better   ~ Robert Redford

From the Farmers' Market or Grocer:

1 1/2 lbs. chicken breast cutlets

1 small bottle of teriyaki

1 small Savoy cabbage, about 1 1/2 lbs.

1 bunch of scallions (green onions)

8 oz. snow peas

1 small jar pickled ginger

4 medium carrots, peeled and shredded

From your well-stocked pantry:

4 T. Canola oil

1 T. grill seasoning

3 T. cider vinegar

1/4 c. honey

Salt and black pepper

Directions:

- In a large plastic storage bag, combine the chicken cutlets with the teriyaki sauce, 2 T. of the oil and the grill seasoning.  Close the bag and press to coat the chicken evenly.  Let the chicken marinade for 15 minutes.

- Preheat an outdoor grill or indoor grill pan or skillet to medium high.

- Cut the cabbage into quarters and cut away the core.  Shred the cabbage and set aside.  Cut the scallions and snow peas into thin strips (julienne).  

- Drizzle the honey into a small bowl.  Add the vinegar and mix.

-  Pat the chicken cutlets dry and place them on the grill.  Cook for 3 minutes on each side.

- Heat a nonstick skillet over high heat.  Add the remaining 2 T. of oil to the pan.  Add the pickled ginger and the carrots, stir-fry for 2 minutes.  Add the cabbage, stir-fry for 2 more minutes.  Toss the veggies so they stay crisp while cooking.  Add the scallions and snow peas, cook for another minute.  Add the honey/vinegar combo, pouring all over in a slow stream.  Cook the liquid down for 30 seconds, then turn off the heat.  Season with salt and pepper to taste.

-Thinly slice the chicken on the diagonal.  Mound a fourth of the slaw on each plate and place the chicken alongside.  Serve immediately.

Serves 4

Happy eating,

Elizabeth

Shopping list for Teriyaki Chicken with Warm Ginger-Carrot Slaw

Ice Cream USA Birthday, 1786

From the Farmers' Market or Grocer:

1 1/2 lbs. chicken breast cutlets

1 small Savoy cabbage, about 1 1/2 lbs. 

1 bunch of scallions 

8 oz. snow peas

4 medium carrots

From your well stocked pantry:

1 small bottle of teriyaki sauce

1 small jar of pickled ginger

salt and black pepper

Canola Oil

Grill seasoning

Honey

Cider vinegar

Happy shopping, the recipe will be posted tomorrow.

Elizabeth

Spinach - Orzo Salad with Shrimp

Fetticini Alfredo is mac and cheese for adults

Ingredients:

Kosher or sea salt

1/2 c. orzo

4 cups spinach, thinly sliced

10 medium radishes, quartered

1 small cucumber, peeled, seeded and diced

1/2 red onion quartered and thinly sliced

1/4 c. pitted oil-cured olives,chopped

1/2 c. packed fresh mint, chopped

1/2c. packed fresh parsley, chopped

1/3 c. plus 2 T. fresh lemon juice

1/3 c. plus T. EVOO (extra virgin olive oil)

Freshly ground pepper

1 lb. medium shrimp, peeled and deveined

1/2 c. crumbled feta cheese

Directions:

- Preheat the broiler.  

- Bring a pot of salted water to a boil.  Add the orzo and cook til al dente, about 8 minutes. Drain, rinse with cold water and shake dry.

- Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 c. each lemon juice and olive oil in a large bowl.  Add the orzo and season with salt and pepper.

- Toss the shrimp with the remaining 2 T. of lemon juice and olive oil in  a bowl.  Arrange on a foil-lined broiler pan and broil util slightly pink, 1-2 minutes.  Turn and broil until just cooked through, 2-3 more minutes.

- Divide the salad among plated.  Top with the shrimp.  sprinkle with the feta and season with the pepper.

Fresh bread and a bottle of wine is all that's needed to round this meal out!!!

Serves 4

Shopping list for Spinach-Orzo Salad with Shrimp

National Raspberry Ice Cream Day

From the Farmers' Market or Grocer:

1 lb. spinach

10 medium radishes

1 small cucumber

1 red onion

small amount of fresh mint

small amount of fresh parsley

1 lb. medium shrimp

From your well-stocked pantry:

Kosher or coarse salt

orzo 

oil-cured olives

lemon juice

EVOO (extra virgin olive oil)

Freshly ground pepper

The recipe, serving 4, will be posted tomorrow.  

Happy shopping,

Elizabeth

Spinach and Mozzarella Pasta

Popcorn for breakfast?  Why not?  It's a grain.  It's like, like, grits, but with high self-esteem. ~James Patterson,  The Angel Experiment

From the Farmers' Market or Grocer:
4 c. fresh spinach
8 oz. mozzarella, shredded or torn into small pieces

From your well-stocked pantry:
3/4 lb. whole wheat pasta shells
coarse or sea salt
Olive oil
1 large onion, chopped
2 cloves of garlic, chopped
zest of 2 lemons
1 1/2c. sliced almonds, lightly toasted

Preheat the oven to 375F.

Butter/oil a large casserole dish or baking pan - equal to a 13x9 dish.

Boil the pasta in salted water.  Drain pasta and toss with olive oil.  Set aside.

Heat olive oil in a skillet over medium high.  Saute onions and garlic, add salt.  Stir in spinach.  Cover for about 20 seconds or until the spinach collapses a bit.  Remove from the heat and stir in 1 cup of the almonds and half of the zest.

Add a layer of pasta to the bottom of the baking pan, sprinkle some of the cheese add more pasta, then more cheese.   Be sure to finish with a layer of cheese.

Cover with foil and bake for 30 minutes or until cheese on top is bubbly.

Serve sprinkled with the remaining almonds.

Happy eating,
Elizabeth

Shopping list for Spinach and Mozzarella Pasta

Hot Fudge Sundae Day

From the Farmers Market or Grocery:

Whole wheat pasta shells

Fresh spinach

8 oz. mozzarella

From your well stocked pantry:

Coarse or Sea Salt

Olive Oil

Yellow onion

Garlic

2 lemons

Spicy Shrimp and Cabbage Stir-fry

Anything's good if it's made with chocolate

My husband loves this dish, prep takes longer then the cooking and there isn't any starch.   I love it because it's quick AND I can always include a side of noodles or rice.

From the Farmers' Market or the Grocery Store:

1 c. shredded cabbage

8 uncooked large shrimp

From your well-stocked pantry:

1 medium onion, sliced

1 T. soy sauce

1 t. minced fresh basil or flat leaf parsley

1/8 t. crushed red pepper flakes

3 t. canola oil, divided

1 garlic clove, minced

2 T. water

- In a small skillet, stir-fry the cabbage in 1 t. of oil for 2 minutes or til tender.  Remove and keep warm.

- In the same skillet, stir-fry the onion, garlic and herbs in the remaining oil until tender.  

- Add the shrimp, water and soy sauce; stir-fry 2-3 minutes or until the shrimp turn pink.  Stir in the pepper flakes.  Serve over cabbage.

I double this recipe to serve 2.

Spring Garlic Chicken

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking.  If I wanted a picture, I'd buy a painting.  Andy Rooney

From the Farmers' Market or Grocer:

4 boneless/skinless chicken breasts or thighs

2-4 spring onions, finely sliced

4 spring garlic bulbs

From your well-stocked pantry:

Sea salt

Freshly ground black pepper

2 1/2 T. hot chili paste or to taste

1 T. Braggs or organic soy sauce

3 T. EVOO (extra virgin olive oil)

- Cut the chicken into bite-size pieces.  Sprinkle with salt and black pepper.

- Cut the spring garlic bulbs into quarters and leaves into 2" lengths.  

- Heat the EVOO, add the chicken, stir fry until the edges are lightly browned.  

- Add the spring garlic and onion.

- Add the soy sauce and chili paste.  Stir fry for a minute or two. 

Serve with rice and salad.  Wine too!!!

Serves 4 

Happy cooking and eating,

Elizabeth

Shopping list for Spring Garlic Chicken

National Orange Blossom Day

Last week, I along with my husband and dear friend and her husband, joined a CSA program.  Each week until October we will get fresh vegetables harvested from Tiny's Organic at their farm in the Wenatchee Valley.  One of the things I love about this program is we don't have to go out to the Valley as delivery is right to us! How sweet is that?

The basket contained:  spring onions, spring garlic bulbs, a braising mix of kale, spinach, tat soi, mizuna & mustard greens and freckles lettuce.  

This summer is going to be a very adventurous one of cooking as there are a few of these vegetables that I've never heard of!!!

Today's recipe is what I fixed last week Wednesday evening based on the spring onions and spring garlic bulbs that was in our basket.   

From the Farmers' Market or the Grocer:

4 boneless/skinless chicken breast or thighs

2-4 spring onions, finely diced

4 spring garlic bulbs

From your fully stocked pantry:

Salt

Freshly ground black pepper

Hot chili paste 

Braggs liquid amino acids or organic soy sauce

EVOO

Happy shopping,

Elizabeth

Stuffed Flounder Rolls

~ I don't believe in low-fat cooking~  Nigella Lawson

1 lb. button mushrooms, quartered

1 medium onion, coarsely chopped

1 t. fresh lemon juice

1/4 c. EVOO 

1/4 c. breadcrumbs

Sea salt

Freshly ground black pepper

8 small flounder or sole fillets (1 lb.)

2/3 c. flour

1 garlic clove, peeled and crushed

2 medium tomatoes, peeled, seeded and cut into 1/4" dice

1/4 c. dry white wine

1 1/2 t. coarsely chopped fresh thyme leaves

In a food processor, pulse the mushrooms and onion with the lemon juice until finely chopped.

In a medium skillet, heat 2 T. of the EVOO over medium heat.  Add the mushroom mixture and cook until most of the liquid evaporates, about 8 minutes.  Stir in the breadcrumbs and salt/pepper to taste.  Remove from the heat and set aside.

Lay the fillets out on a work surface and spread a heaping tablespoon of stuffing over each one.  Roll each fillet into a loose cylinder and secure with a toothpick.  Coat each roll with flour.

Heat the remaining 2 T. of EVOO in a large nonstick skillet over medium-high heat.  Add the fish rolls and reduce the heat to medium.  Cook, turning occasionally, until browned on each side, about 5 minutes. Remove to a serving plate and cover to keep warm.

Add the garlic to the skillet and cook, stirring, until golden, about 2 minutes.  Add the tomatoes, wine and thyme.  Bring to a boil over high heat, stirring continuously until the liquid is reduced by half and the tomatoes are soft, about 4 minutes.  Season with salt and pepper to taste.

Spoon the sauce over the fish rolls and serve immediately with a salad and fresh bread.

Serves 4

Happy eating,

Elizabeth

Shopping list for Stuffed Flounder Rolls

Wednesday 20 June...Ice Cream Soda Day

From the Farmers' Market or Grocer:

1 lb. button mushrooms

8 small flounder or sole fillets (1 lb.)

2 medium tomatoes

Fresh thyme leaves

From your well-stocked pantry:

1 medium onion

1 lemon juice

EVOO (extra virgin olive oil)

Breadcrumbs

Sea salt

Freshly ground black pepper

Flour

1 garlic clove

Dry white wine

This recipe will serve 4 and cooks in less than 30 minutes.  Add your favorite salad and a loaf of fresh bread.

Happy shopping,

Elizabeth

Chicken Spinach Tortellini Soup Recipe

Are you casting asparagus on my cooking

Ingredients:

•1 teaspoon EVOO (olive oil)

•1 cup diced onions

•4 cloves garlic, pressed

•6 cups chicken broth

•1/2 teaspoon poultry seasoning

•1/2 teaspoon freshly ground black pepper

•2 cups cooked chicken, cut into 1-inch cubes (rotisserie chicken from the market or leftover homemade)

•1 pound baby spinach, stems trimmed and larger leaves torn in half

•2 medium tomatoes, diced or 1 medium can diced peeled tomatoes

•1/2 pound pre-made cheese tortellini (from the market refrigerator case or freezer)

•Grated Parmesan cheese for garnish, optional

Preparation:

Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute, stirring often, until onions are softened and translucent, about 5 minutes. Add garlic and stir-fry another 2 minutes.

 Add chicken broth, poultry seasoning, and pepper to the pot. Bring to a low boil. Reduce heat, add tortellini, and simmer until cooked through, about 10 minutes. Stir in cooked chicken, spinach, and tomatoes. Cook an additional 5 minutes, gently stirring occasionally, until spinach is limp but still nicely green.

Garnish with Parmesan cheese, if desired. Serve soup hot with crusty bread and a fresh green salad for a complete meal.   Yield: 4 to 6 servings


Happy eating,
Elizabeth

Shopping list for Chicken Spinach Tortellini Soup

Wednesday, 13 June...National Lobster Day

From the Farmers' Market or Grocer:

2 cups cooked chicken  (I usually roast a whole chicken and use it the rest of the week)

1 lb. baby spinach

2 medium tomatoes

1/2 lb. pre-made cheese tortellini (from the deli)

From your well-stocked pantry:

EVOO

1 onion

4 cloves of garlic

6 c. chicken broth

poultry seasoning (dried thyme, sage, oregano,marjoram, rosemary and pepper)

freshly ground black pepper

Parmesan cheese

Consider adding a loaf of fresh bread, a fresh green salad and a bottle of wine.

Take the time to know what goes into your body, the less processed foods we eat the better off we all are.  

The cooking directions will be posted tomorrow.  

Happy shopping,

Elizabeth

Red & Green Fresh Vegetables with Pasta

Swallow your pride occasionally. It's non-fattening

For the raw vegetables:
3 lbs. large ripe tomatoes, coarsely chopped
1 red bell pepper, seeded & diced
6 cloves of garlic, smashed or finely sliced
1/2 c. finely chopped flat leaf parsley
1/2 c. finely chopped basil

For the steamed vegetables:
1/2 lb. Swiss chard, washed and chopped into small pieces
1/2 lb. broccoli rabe, washed and chopped into small pieces
1 lb. sugar snap peas or snow peas, stringed

To assemble:
1 lb. farfalle or penne pasta
1/4 c. EVOO
2 T. balsamic vinegar
1 t. sea salt
1/2 t. freshly ground pepper
1 large zucchini, grated
Freshly grated or shaved Parmesan cheese

Place all the raw vegetables in a large pasta bowl.

Bring 4 quarts of salted water to a boil in a large pot and cook the pasta al dente.

While the pasta cooks; in a vegetable steamer, steam the Swiss chard, broccoli rabe and the sugar snap peas.  Steam until tender, about 5 minutes.  Add to the raw vegetables in the pasta bowl.

Drain the pasta and add to the bowl with the vegetables.  Toss with EVOO and balsamic vinegar.  Season with salt and pepper.  Garnish with the grated zucchini and Parmesan.  Serves 4

Happy eating,
Elizabeth

Shopping list for Red & Green Fresh Vegetables with Pasta

Wednesday, 6 June...National Applesauce Cake Day

From the Farmers Market or Grocery store:
3 lbs. large ripe tomatoes
1 red bell pepper
1/2 lb. Swiss chard
1/2 lb. broccoli rabe
1 lb. sugar snap peas or snow peas
1 large zucchini

From your well-stocked pantry:
6 cloves of garlic
1/2 c. fresh flat leaf parsley
1/2 c. fresh basil
1 lb. farfalle  or penne pasta
EVOO
balsamic vinegar
sea salt
freshly ground pepper
Parmesan cheese

This dish makes 4 servings and will be on your table within 30 minutes.
Check in tomorrow for the recipe.

Happy shopping,
Elizabeth

Chicken with Wild Mushroom & Balsamic Cream Sauce

Ingredients:
Salt
1/2 lb. orzo pasta
2T EVOO
4 boneless/skinless chicken breasts*
Freshly ground pepper
2T butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, sliced
12 white mushrooms, sliced
2 large clove of garlics, sliced
1T thyme leaves, chopped
2 large shallots, thinly sliced
2T all purpose flour
1 1/2c chicken stock
1T balsamic vinegar
3T heavy cream or half and half
1/4c chopped flat leaf parsley

Cooking directions:
- Bring a large pot of eater to a boil.  Salt the water and add the orzo pasta.  Cook to al dente.
- Preheat a large nonstick skillet add the EVOO.
- Season the chicken well with salt and pepper, add to the hot skillet.
- Cook the chicken for 5-6 minutes on each side.  Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the stove, turn the heat down a bit, add the butter.
- Once the butter melts, add the mushrooms and brown, stir occasionally, about 4-5 minutes.  Once brown, season with salt/pepper, then add garlic, thyme and shallots.
- Cook for about 2 minutes or until the shallots are wilted.
- Sprinkle the flour into the pan.  Cook 2 minutes more.
- Whisk the stock, balsamic vinegar and the cream in.  Turn the heat up high and simmer for about 2 minutes or until the sauce thickens.  Slice the chicken at an angle.  Add the parsley and the chicken back to the skillet to heat up.

To serve, place the orzo on dinner plates and top with the sliced chicken and sauce.  Serves 4

* I always use chicken thighs.

~The discovery of a new dish does more for the happiness of mankind than the  discovery of a new star.


Enjoy,
Elizabeth

National Mint Julep Day

Your shopping list for Chicken with Wild Mushrooms & Balsamic Cream Sauce 

From the farmers' market or grocery store:
4 boneless/skinless chicken breasts
12 cremini or baby portobello mushrooms
12 shiitake mushrooms
12 white mushrooms
heavy cream or half and half

From your well-stocked pantry:
salt
orzo pasta
EVOO
black pepper
butter
garlic
fresh thyme
shallots
all purpose flour
chicken stock
balsamic vinegar
flat-leaf parsley

The cooking directions  (serving 4) will be posted tomorrow.

Happy shopping,
Elizabeth

Red Cumin-Lime Shrimp on Jicama Rice

12 oz. fresh or frozen peeled and deveined medium shrimp
3 t. EVOO
1 1/2c. chopped yellow onion
1 medium fresh Anaheim chile pepper, seeded and sliced
1 1/2T. chili powder
1  1/2 t. ground cumin
1 c. hot cooked brown rice
*1 1/2 c. peeled jicama cut into thing bite-size strips
2 T. lime juice
1/3 c. snipped fresh cilantro


- Start the brown rice.

- In a large nonstick skillet heat 1 t. of EVOO over medium high heat.Add onion and chile pepper; cook 3 minutes or until tender, stir frequently.   Stir in shrimp, chili powder and cumin.  Cook 3  minutes or until shrimp is opaque.

- Remove the skillet from heat; stir in the remaining 2 t. EVOO, the lime juice and 1/4. t. of salt.  Cover and let stand 5 minutes to allow flavors to absorb.

- Meanwhile, spoon hot rice into a serving bowl. Stir jicama into the rice.

- To serve, add cilantro to rice mixture, tossing to mix well. Serve shrimp mixture over rice mixture.
Serves 4

Enjoy,
Elizabeth

*How to slice jicama
- using a vegetable peeler, peel the tough outer layer
- cut the peeled jicama in half, then cut each half into thin half-moon pieces.  Cut each piece into thin strips.

~ Spices are the hidden soul of cooking

National Taffy Day

Shopping list for Red Cumin-Lime Shrimp on Jicama Rice

In your well-stocked pantry:
- EVOO
- Yellow onion
- chili powder
- ground cumin
- brown rice
- lime juice
- fresh cilantro

From the farmers' market or grocer:
- 12 oz. fresh or frozen medium shrimp
- 1 medium fresh Anaheim chile pepper
- 1 medium jicama

The recipe, which will serve 4, will be posted tomorrow morning.

Happy shopping,
Elizabeth

Farmers' Market Chicken

What you'll need:
3 T. tomato paste
1/4 t. salt
1/4 t. black pepper
1 (10 oz.) can of low-salt chicken broth
1 garlic clove, minced
2 T. Italian seasoned breadcrumbs
4 boned skinless chicken breasts or thighs
1 T. EVOO
1 c. diced carrot
1 c. diced red onion
1 c. diced yellow squash
1 c. diced zucchini
2 T. dry vermouth or white wine
4 c. hot cooked long-grain rice
2 t. chopped fresh rosemary

Lets get cooking:
- Combine the first 5 ingredients in a medium bowl, stir well.
- Place the breadcrumbs in a shallow dish, dredge the chicken in the breadcrumbs.
- Heat the EVOO in a large skillet, add the chicken and saute 6 minutes on each side.  Remove the chicken from the pan.
- Add the carrots, onion, squash, zucchini and vermouth to the pan, saute 5 minutes stirring occasionally.
- Return the chicken to the pan add the broth mixture.  Bring to a boil; cover, reduce heat and simmer mixture 15 minutes.  Serve the chicken/vegetable mixture over the rice, sprinkle with chopped rosemary.

Happy eating,
Elizabeth

~After a good dinner, one can forgive anybody, even one's own relations.

National Coquilles St. Jacques Day

There's nothing better than cooking with fresh ingredients!

This is the shopping list for Farmers' Market Chicken

From your well-stocked pantry:
tomato paste
coarse salt
freshly ground pepper
1 10oz. can of low salt chicken broth
1 clove of garlic
Italian seasoned breadcrumbs
EVOO
long grain rice
dry vermouth or white wine
fresh rosemary

From the market or grocery:
4 (4 oz) skinned, boned chicken breast halves (I use thighs)
1 good sized carrot
1 red onion
1 yellow squash
1 zucchini

This recipe will serve 4.
Happy shopping,
Elizabeth

Rosemary-Garlic Steaks with Spinach

Cooking directions.  The ingredients list was posted yesterday.

• Heat grill or grill pan to medium-high to high.
• Rub room temperature steaks with cut garlic.  Drizzle the steaks with EVOO, rub with rosemary and season liberally with salt/pepper.  Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.

• Drizzle EVOO in a pan, saute garlic for a few minutes (do not brown).  Add spinach and a little salt, cook until wilted (a few mintues).. Squeeze a bit of lemon over and serve.

Enjoy your meal with a fresh baked bread and a glass of your favorite wine.
Elizabeth

National Butterscotch Brownie Day

To market to market, off to the market I go.
Here's the shopping list to make Rosemary-Garlic Steaks with Spinach

From your well-stocked pantry:
- Garlic
- 1 lemon
- EVOO
- Coarse salt
- Freshly ground black pepper

From the Farmers' Market or the Grocery:
- 4 sirloin steaks, 1" thick
- 4 sprigs of rosemary
Served with a loaf of bread and a bottle of your favorite wine.

Drunken Tuscan Pasta

Pour the entire bottle of wine into a large pot. Add water and fill the pot up as you would to cook pasta. Bring the wine/water to a boil over high heat. When the liquid boils, add salt and the pasta, cook to al dente. HEADS UP: you will ladle out some of the cooking liquid for the pasta sauce before draining the pasta. Heat a large nonstick skillet over medium heat. Add 2T. of EVOO, then chop and add the pancetta or bacon. Brown the pieces until they are golden brown at the edges, transfer to a paper towel lined plate. Add the mushrooms to the EVOO in the same skillet, season with the chopped rosemary. Cook until the mushrooms are deeply golden, 6-8 minutes. Push the mushrooms to one side, add the remaining tablespoon of EVOO to the center of the skillet. Add the garlic and red pepper flakes, cook for a minute or two, then toss with the mushrooms. Add the greens, season with salt/pepper and the nutmeg. When the greens have wilted down, add a couple of ladles of the starchy pasta cooking liquid, cook for a minute or two to reduce it a little. Add the drained pasta to the skillet. Add the pancetta/bacon and a handful of cheese to the pan. Toss the pasta, allow it to absorb the remaining liquid. Taste and adjust for seasoning, then serve. Pass the extra cheese at the table. A quick salad and a loaf of bread is all you may like to add. Serves 4

National Truffles Day

The Broadway Street Farmers' Market opens at 10:00am!!! Tomorrow I'll post a recipe for Drunken Tuscan Pasta. Here's what you should have in your "well stocked" pantry: - coarse salt - long cut pasta such as spaghetti, angel hair, fettucine - Extra Virgin Olive Oil (EVOO) - Garlic - Red pepper flakes - Black pepper - Nutmeg - Parmigiano-Reggiano cheese

And pickup at the Farmers' Market or local grocer: - 1/4 lb. pancetta or 3-4 slices of bacon - 3 portobello mushroom caps or 1/3 lb. of your favorite mushrooms - fresh rosemary, 2-3 sprigs - 1 large bunch of greens such as chard, spinach or kale - 1 bottle of a red table wine - a loaf of bread This meal will serve 4 and will be on the table in 30 minutes. Happy shopping, Elizabeth

May Day for Cooking

The Broadway St. Farmers' Market opens on Thursday...time to get back to sharing my love of quick cooking. When it's with fresh ingredients, nothing could be better. Every Wednesday morning I'll post a list of ingredients you'll need to either have in your pantry or to shop for at the Farmers Market. Thursday morning I'll post the recipe. The majority of the recipes will be 30 minutes to cook. I don't know about you but cooking all day, no matter how great the results just isn't for me. Here's a short list of some of the vegetables in season for Spring: Artichokes Asparagus Beets Carrots Chard & other greens Leeks Pea greens Radishes Sweet onions Turnips

Happy cooking, Elizabeth

Belly up to the stove

It's almost the end of the week and by now I'm sick of trying to think of what to cook!!! One pot meals are always appealing... the spice/mushroom blend has a lot of spices but it's worth making. I buy my spices in bulk, it's much cheaper and it stays fresher as you buy in smaller quantities.

Simple Chicken and Rice
Ingredients:
4 skinless, boneless chicken breast halves (I use thighs)
¼ cup Spiced Tomato-Mushroom Blend (see recipe below)
2 T olive oil
1 cup long grain rice
1 ½ cups fresh sugar snap pea pods
Fresh parsley (optional)
Lemon wedges (optional)

Directions
1. Lightly coat chicken with 1 tablespoon of the spice blend.
2. In large skillet cook chicken in hot olive oil over medium heat for 2 minutes on each side; remove from skillet. Stir remaining spice blend and rice into skillet; cook 1 minute. Add 2-1/2 cups water (for a bit more flavor, use chicken broth); return chicken to skillet. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes.
3. Add pea pods to skillet. Cover. Cook 5 minutes more or until rice is tender. Serve with parsley and lemon wedges. Makes 4 servings.


Spiced Tomato-Mushroom Blend
Yield: 2 cups
Ingredients:
1 cup dried tomatoes (not oil pack)
1 oz. dried mushrooms** (shiitake or morel)
½ cup dried minced onion
2 tablespoons salt
1 tablespoon dried thyme
1 tablespoon cumin seed
2 teaspoons crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground cardamom
½ teaspoon ground black pepper

Directions
In large bowl combine all ingredients. Place the mixture, one-fourth at a time, in blender. Cover and blend 30 seconds or until tomatoes are finely chopped. Transfer to storage container. Refrigerate; use seasoning blend within 1 month. Makes 8 (1/4-cup) portions.

**To remove grit from dried mushrooms, place in sieve and rinse under cold running water. Drain and pat dry. Place on baking sheet. Bake at 350 degrees F for 10 minutes or until dry and crisp.

Happy eating,
Elizabeth

7 Maternity Fashion Tips

It can be so frustrating to shop for clothing and now that you're pregnant it maybe even more of a chore! Embrace the changes your body will go thru to bring your beautiful bundle of joy into the world and keep these fashion tips in mind.

1. Try on clothes based on your pre-pregnancy clothing size.

2. Invest in a good pair of black pants & a black skirt, they go with everything.

3. Mix brights & neutrals in your wardrobe to avoid falling into a color rut.

4. Don’t buy everything at once. As your belly expands, so may other areas of your body.

5. Try on styles and colors you ordinarily wouldn’t wear.

6. Invest in good supportive bras, but also wait to buy a few more after the baby is born as your cup size will probably change.

7. For those days that you’re tired of your wardrobe, jazz it up with accessories.

A mother's joy begins when new life is stirring inside...when a tiny heartbeat is heard for the very first time, and a playful kick reminds her that she is never alone ~Author Unknown

Cabin Fever

OK Mother Nature, you've proved your point (mind you, I didn't need the reminder), you're in control!! We've just had enough of the snow and ice already. This is Western Washington, not Wyoming (maybe your MapQuest needs updating?).

Can I say cabin fever? Who has it or is about to get it? Who's ready to run screaming into the night just by looking at ice cubes? Children in the house, no school for the last 4 days? Think you may have an advanced case of cabin fever? What to do?

Put something in the oven to cook for a few hours and get outside.

Oven Beef Stew
Ingredients
•6 tablespoons all-purpose flour, divided
•1/4 teaspoon salt, optional
•1/2 teaspoon pepper, divided
•1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
•1 medium onion, chopped
•1 tablespoon canola oil
•3 garlic cloves, minced
•3 cups beef broth
•1 can (14-1/2 ounces) stewed tomatoes, cut up
•3/4 teaspoon dried thyme
•3 large potatoes, peeled and cut into 1-inch cubes
•3 medium carrots, cut into 1/4-inch slices
•1/2 cup frozen peas, thawed

Directions
•In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
• In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
• Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.


I know, outside, really? Last night I thought about ice fishing, of all things. Of course we're not setup like Michigan or one of those other REALLY cold states to really go ice fishing. However, with a bit of imagination, the kids could have a good time.

Ice fishing 101 for kids:
Supplies:
sticks (the trees are dropping them everywhere)
string
magnets off the frig
small shovel

Tie the string to a stick and attach a magnet. Dig a hole into the snow/ice, drop magnets into the hole. Start fishing!

The cure for cabin fever, a great big sense of humor!!!