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!!!

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