Saturday, May 21, 2011
What to do with Spinach
Sneaky Spinach Sorbet
1/2 of an orange - peeled
3/4 c. frozen chopped spinach
3/4 c. coconut milk
1/2 c. frozen pineapple chuncks
1 large or 2 small bananas
Put all ingredients into a food processor and pulverize. Check for chunks. Process until smooth. Serve right away or put in freezer. *note - let soften on counter before eating out of the freezer
Curry and Dijon Chicken
Curry and Dijon Baked Chicken
4 boneless, skinless chicken breasts
1/3 cup honey
1/3 cup Dijon mustard
2 tablespoons soy sauce
½ tablespoon curry powder (increase the amount for a more intense and spicy flavor)
¼ teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)
1. Prepare the chicken by removing any skin and flatten the pieces so they are an even thickness.
2. Mix the honey, Dijon mustard, soy sauce, curry powder, black pepper, and crushed red pepper flakes in a bowl.
3. Add the chicken to the bowl and mix until the chicken is evenly coated.
4. Allow the chicken to marinate for at least 3 hours. The longer, the better!
5. Preheat oven to 375 degrees.
6. Lightly grease a baking sheet or dish and lay out the chicken pieces in the pan.
7. Bake the chicken for 20 minutes.
8. Remove the pan from the oven and turn the chicken over.
9. Return the chicken to the oven and bake for an additional 20 minutes or until the chicken is cooked through.
brown. As the browning begins to form, add water to the pan. I often use about 1 to 1½ cups of water. The water will loosen the brown parts from the bottom of the pan, thicken with a little additional cooking time, and make an excellent sauce to pour over the chicken after it bakes.
** I just mixed the sauce and dumped it in a pan with the chicken. It goes great over brown rice.
Saturday, April 16, 2011
Finally!
Friday, December 17, 2010
Zuchini Candy?
Friday, November 12, 2010
Fall Garden Update 2010
Sugar snap peas -- these are probably the only thing that did great. I will definitely do these again, and next spring I won't be having any food aversions.
Spinach and lettuce -- will try again in the spring.
Carrots -- disaster. I don't think I will do these again as they're not my absolute favorite veggie. I'll leave room for something else.
Peppers - fail. I got one little one. From two plants.
Basil -- I really would like to get enough to make pesto so this will probably be a try-again.
Garlic -- turned out ok. I got probably a dozen heads, but they weren't very big. I haven't planted any yet, so it's looking like it won't be on the produce list for next year.
Squash -- It seems the plant started producing fruit just as the temps dropped into freezing which of course killed the plants. Boo. This will definitely be a try-again.
Onions -- fail. They took up too much room in the garden and didn't grow big enough to make it worth it. I'll just go to the farm stand to get my onions next year.
Tomatoes -- all fail. We got a few small Oregon Springs that Kyle thought were "tasty." Other than that, ah tthhhhh.
Wednesday, October 6, 2010
Homemade Pop Tarts
Pastry
1 additional large egg (to brush on pastry)
Monday, September 6, 2010
Chicken Cordon Bleu
Chicken Breasts
Sliced Ham
Cheese, Mozerella or Provalone
Breadcrumbs (Panko)
One egg, beaten
Pound chicken breasts to uniform thickness.
Season with salt and pepper on each side.
Place ham slices and cheese on each breast and roll up, holding it in place with toothpicks.
Dip chicken roll in egg, then in breadcrumbs
Bake at 400 degrees for about 25 to 30 minutes.
Optional Mornay Sauce:
1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 - 1 tsp. garlic powder
Salt and pepper
In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Stir in cheese, garlic powder and salt and pepper to taste. Cook, stirring constantly until it's thick.
Pour over baked Chicken Cordon Bleu just before serving.