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