Friday, November 18, 2011
Sunday, November 13, 2011
I can't think of anything tastier than fresh organic greens lightly sauteed with a hint of garlic, red pepper flakes, & just a touch of salt. The greens are served with black eyed peas and slices of mushrooms, sauteed with onions, garlic, and ginger. What truly makes this dish appealing are the hidden flavors of garlic and ginger. In addition, fresh or dried thyme is a wonderful earthy spice which can be added to the sauteed onion mixture. This dish comes together quickly for a hearty and healthy meal any day of the week. Simply get the rice cooking and by the time its finished, the remaining ingredients are prepared and cooked. I had a few beets on hand so roasted them up while my rice was cooking. Enjoy!
Monday, November 7, 2011
A lovely surprise for this meal was the finishing gravy prepared from the roasted chicken juices, butter, and fresh rosemary! The lemon juice in which the breasts were marinated added a nice tang to the gravy. Most of the cooking is done stovetop. Before cooking, the chicken breasts have marinated for about an hour in grape seed oil, lemon juice, diced garlic, jalepeno pepper, salt, and cajun seasoning.
While the breasts are marinating, begin chopping a simple mix of root vegetables, such as turnips, yams, and russet potatoes, into bite sized pieces. Toss the vegetables with grape seed oil and Penzeys Herbes de Provence, a blend of spices that includes lavender, thyme, rosemary, basil, oregano, chervil. Add vegetables to a slightly preheated skillet and toss frequently cooking on medium-medium-low. Once vegetables begin to soften add coarsely chopped red and green peppers. A few minutes before serving add chopped garlic and green onions, salt and pepper.
While Hash is cooking, sear the chicken breasts in an oven safe skillet on medium heat for about 3-4 minutes each side. Deglaze the skillet with about half a cup of dry white wine. Once wine is reduced by half add a cup of simmering low-sodium chicken broth and finish cooking the chicken in the oven at 400 degrees for about 8 minutes or till the breast centers reach 160 degrees.
A special thanks to Kent Rathbun for his Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’ recipes. And Nick Stellino for hosting him on his show!
Thursday, November 3, 2011
This post is for Carrot Chopper, and ALL vegan supporters! This lovely salad is organic and FULL of nutrients. And the Red Queen thoroughly enjoyed it with a few turns of the pepper mill, some grassy olive oil, and balsamic vinegar, yummy!