I decided to distract myself from studying for tomorrow’s exercise science quiz by working on this post instead. Seems legit, right? I’ll study after…promise. I can’t say that I’ll understand everything or even remember half of the content, but I’ll try. I have to go to work soon, so it’ll have to be a power study session.

Meanwhile, I’ve been wanting to share this recipe for a while, but it took three times of making it before I could even get it documented. That’s because the first two times I made this, the meat didn’t go on the grill until after 8 p.m. (once I got home from working at the gym). In turn, this meant it was too dark to get a decent photo in the natural light. Anyway, as you can gather, I finally got it. You may want to keep this recipe in mind for the holiday weekend ahead!

Ingredients:

• 1/2 lb flank steak, preferably grass-fed
• Sea salt and pepper to taste
• 1 Tbsp refined coconut oil, melted
• 2-3 Tbsp coconut aminos
• 1 large garlic clove, finely chopped
• 1/4 tsp red pepper flakes (or more if you want it spicier)
• 1/4 tsp raw honey

Directions:

1. Place flank steak in a shallow glass dish or zip-lock bag. Season both sides with sea salt and pepper to taste.
2. Meanwhile, whisk together the coconut oil, aminos, garlic, red pepper flakes and honey. Pour over the steak and make sure it’s well coated. Cover (or zip up bag) and place in the fridge for a minimum of 10 hours, but ideally overnight. Flip the meat over once or twice in the dish during the marinading time and if it’s in a bag, massage a few different times.
3. Remove meat from fridge about 15-20 minutes prior to cooking. Then, place on a preheated grill and cook 3-4 minutes each side for medium done-ness (might be more, depending on the thickness).
4. Remove meat from grill once done and let rest for 10 minutes before slicing.
5. Serve with vegetable of choice. I recommend sauteed broccoli with garlic.

Yields: 2 servings

I feel like I should note that I’m not a chef, I just like to eat. There may be better ways to prepare a roulade, but this is what I did and it was ah-mazing and so moist!

Bacon-Spinach Chicken Roulade with Garlic-Lemon Sauce
Serves 2

Ingredients (chicken):

• 1 large chicken breast
• 3 slices of bacon, cooked but not too crispy and chopped
• 1-2 cups of baby spinach, chopped
• 3 cloves garlic, minced
• 1 shallot, chopped
• 2 tbs olive oil
• salt and pepper to taste
• toothpicks

Ingredients (sauce):

• 3 cloves garlic, minced
• 2 tbs lemon juice
• 2 tbs bacon fat
• 1/4 cup white wine or chicken stock (add more lemon juice if using chicken stock)

One. Use two sheets of saran wrap or a large ziploc bag and place the chicken breast within it. Using a kitchen mallet or flat side of a saucepan, pound the chicken breast evenly so it forms a very rough, 1/4″ oval/rectangle. Remove top piece of saran wrap or from bag and season with salt and pepper.

Two. Heat sauce pan over medium heat. Once pan is hot, add olive oil. Add garlic and shallots and sauté until translucent. Add spinach and toss until spinach is slightly wilted, about a minute. Remove from heat and add your chopped bacon.

Three. Spread your bacon-spinach mixture inside your chicken breast. Roll up the sides of the chicken breast using the saran wrap to help pull it over easily and secure with toothpicks.

Four. Grill chicken starting with the sealed side face up. If using an outdoor BBQ, cook chicken at 500 degrees (medium-high setting on most BBQs) for about 4-5 minutes per side. If using a stove, preheat oven to 400 degrees. Heat a skillet with fat and sear on both sides until brown. Place skillet in the oven to finish for 10-12 minutes or until cooked through.

Five. While chicken is cooking, prepare your sauce. Heat a saucepan with bacon fat, then add garlic and sauté until slightly brown. Add lemon juice and wine and reduce for 3-5 minutes until the sauce thickens.

Six. Remove chicken from heat and let rest for 5 minutes. Slice horizontally and plate. Finish with the sauce and fresh herbs.

You will need:

- 1 large bowl or deeply edged platter

Ingredients:

Cut and combine the following into a large mixing bowl

- 1 long english cucumber, fresh and firm, cut into cubes

- 4 – 5 large fresh, firm tomatoes cut into cubes (I like to use Romas)

- 1 large sweet red pepper cored and cut into cubes

- 1/2 sweet red onion diced, feel free to add more

- 1/4 cup Kalamata or Nicoise olives

- 1/4 cup fresh goat feta crumbled

Dressing:

Combine the following,  pour over salad and mix well. Place in refrigerator for 30-60 mins to allow flavours to fuse before serving.

- 1/4 cup olive oil

- 2 – 3 Tbsps balsamic vinegar

- 1 Tbsp fresh chopped oregano (if you don’t have a herb garden some grocery stores carry packets of lovely fresh herbs for about $2-3)

- 2 -3 cloves of garlic minced

- salt, pepper

“You can discover more about a person in an hour of play than in a year of conversation.” – Plato

 
Our prayers and thoughts go out to all those affected by the devastating Tornado in Oklahoma, just hope you have a speedy recovery. Still hot and humid around here, what happened to our Spring weather! For dinner I tried a couple of new ones out for dinner. I prepared Skillet Chicken with Toasted Sesame, Garlic, and Ginger w/ Creole Roasted Chicken Rice.

 
I used Weight Watchers Chicken Tenders. They come frozen trimmed and ready and are only 60 calories, 99% fat free, and 0 carbs per serving (1 Chicken Tender). Just thaw and prepare them anyway you want. I skillet fried these in Canola Oil and seasoned them with Sea Salt and Ground Black Pepper. After browning them I added Campbell’s Toasted Sesame with Garlic and Ginger Skillet Sauce. I just brought the Sauce and Chicken to a boil, reduced the heat and covered and continued to cook for about 5 minutes. First time I’ve tried the Campbell’s Skillet Sauce and I’ll have to keep in stock! Quick and easy way to prepare your Chicken. Fantastic taste with a good Garlic and Ginger taste. They have several different kinds of Skillet Sauces, which I’ll be trying! I’ve left the product info at the end of the post.

 
I also prepared another first timer, Tony Chachere’s Creole Roasted Chicken Flavored Dinner Mix (Rice). Another quite easy one to prepare also. Just bring the mix to a boil,in water, and simmer for 25 minutes and your done. Made a delicious Rice dish! To serve I made a bed of the Rice and topped it with the Chicken and Sauce, makes one tasty dish! I’ll have to have this again. I also had a side of boiled Mini Carrots. For dessert later a Skinny Cow Ice Cream Bar.

 
Weight Watchers Chicken Tenders
1 PointsPlus® value per tender
These tenders make a quick great tasting meal or fun appetizer. They are 99% fat free with only 60 calories per 2 ounce tender. Try in your next salad or dip in your favorite sauce.
Nutrition Facts
Serving Size 1.0 tender (57 g)
Servings Per Container 15
Amount Per Serving
Calories 60 Calories from Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 30 mg 10%
Sodium 90 mg 4%
Potassium — —
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 12 g
http://www.weightwatchers.com/shop/categoryshowcase.aspx?pageid=1332861

 
Tony’s Chachere’s Creole Roasted Chicken Dinner Mix Rice
Creole Roasted Chicken Flavored Dinner Mix has the rich roasted flavor that’s great alone, or add chicken to make your meal complete! Quick and simple.
Nutrition Facts

Serving Size: 1/3 cup (46g) Dry Mix

Servings Per Container: about 4
Amount Per Serving % Daily Value
Calories: 160
Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 560mg 23%

Total Carb: 34g 11%

Dietary Fiber: 0g 1%

Sugars: 0

Protein: 4g

Vitamin A: 2%

Vitamin C: 2%

Calcium: 0%

Iron: 8%

Organic: %

 
http://shop.tonychachere.com/creole-roasted-chicken-rice-mix-7-oz-p-21691.html

 
Campbell’s Skillet Sauces Toasted Sesame with Garlic and Ginger
Toasted sesame seeds blended with garlic, ginger, and soy sauce, creating a savory but sweet sauce that delivers authentic Asian flavors in each bite.
AWESOME MEALS IN JUST 15 MINUTES

With Campbell’s Skillet Sauces, you can make a meal worth sharing in just 15 minutes, even on the busiest nights of the week. Simply brown the meat, add the sauce, and serve over pasta or rice, to create a delicious dinner for two… and then some.

READY IN 3 EASY STEPS

Heat oil in skillet over medium-high heat.
Add your protein or vegetables & cook until browned.
Stir in sauce and heat to boil. Reduce heat and cover for 5 minutes or until protein is cooked through and/or vegetables are tender.

I know the easiest way to make soup is to just throw some stuff into chicken broth, but I didn’t have any chicken broth. I thought it would be enough I just threw enough spices and herbs into the pot. And I didn’t have a recipe but that didn’t matter because my dad makes delicious things all the time just by randomly throwing things together. So here’s what I added:

• water
• a little soy sauce
• a little oyster sauce
• some cayenne pepper
• some random indian spices that my mom uses when cooking for real
• some chopped green onions
• a tiny bit of chopped jalapeno
• a clove of chopped garlic
• chicken breast cut up into cubes
• an egg
• some hakka veg noodles
• some kale

And that was it. I didn’t measure anything either because nobody on Food Network does that.

Oh my goodness it was literally the saddest thing I’ve ever eaten. If I had just cooked it in chicken broth it probably would have been great, but I didn’t and it wasn’t.

The broth tasted nice and spicy, but the rest of the ingredients tasted like nothing. I ended up eating about half of it and most of that was just soup and noodles.

*sigh* There’s always next time.

It’s a bit of a long story, which I will make short… One of my housemates found £140 in our guest bedroom and after asking around if we could find the owner, noone came forth, so we decided to split the money! So, i treated myself to a very nice meal! Uhuuuu!

Rice a Piemontese:

Ingredientes

• 1 mug of white basmati rice;
• 1 mug of water;
• 1 mug of milk;
• 1 mug of single cream;
• 1 large onion;
• 1 tablespoon full of butter;
• Garlic to taste (the more, the better in my opinion);
• Salt to taste;
• 120g of mozzarella cheese;
• 120g of grated parmigiano-reggiano.

Instructions:

Place the water and milk in a sauce pan and bring it to boil;
Fry the onion and the garlic with the butter in a pan (don’t do it in a frying pan!);
After the onion is fried, add the rice and salt and mix a little;
Add the water and milk to the rice and leave it to cook for about 20 minutes. If it dries and the rice is still not cooked, add a little more milk;
After the rice is ready, place it in a glass over dish;
Add the mozzarella and the cream to the rice and mix very well;
Add the parmesan on top and place it in the over until the cheese is brown.

Now, for the beef a parmigiana;

Ingredients;

• One steak per person, this recipe is for two steaks;
• 4 large tomatoes, chopped and seedless;
• Chopped mushrooms (another thing that, the more, the better!);
• 1 large onion, chopped;
• 1 beef stock cube;
• 1 tablespoon with of tomato extract;
• A little chopped bacon;
• 1 garlic clove in pasted in salt;
• Salt and garlic to taste (for the sauce)
• 60g of parmesan cheese, grated;
• Oregano.

Instructions:

Season the beef with the salt/garlic paste and fry it on olive oil, in low heat;
While the beef is getting ready, fry the bacon, onion and the mushrooms in a sauce pan with the stock cube and add the tomato;
Mix well until the stick cube dissolves and simmer it;
Add the tomato extract, salt and garlic to taste;
Leave it in low heat until the desirable consistency is achieved;
In an oven dish, place the beef, a layer of sauce and a layer of parmesan cheese;
Add some oregano on top and put it in the oven until the cheese melts.

And it’s ready!!! ENJOY!!! Eat it with some salad! It is really good!

My version isn’t covered in peri peri sauce though, although you’re more than welcome to do that if you so wish!

This is a simple, super quick dish that is great for when you’re feeling lazy. It’s not haute cuisine, by any stretch of the imagination, but it’s pretty tasty nonetheless!

Serves 2

Costs around £6 to make, thats £3 per head

Ingredients

2 x Crusty bread rolls (I use Pain Rustica, but any will do, ciabatta rolls are nice too)

2 x Large Portobello Mushrooms(peeled or scrubbed, depending on your preference, I peel mine)

2 x slices of halloumi cheese (I used ready sliced for burgers, if you can’t get your hands on this use 4x slices of a block)

2 x medium sized baking potatoes

1 x garlic clove

3 x tablespooons good quality mayonnaise

1/2 lemon

A few leaves of lettuce for garnish in the burger

2 x tablespoons jalapeno relish/chilli jam

Olive Oil

Knob of butter

Sprinkle of smoked paprika

Instructions

1 – Firstly preheat the oven to 200 degrees celsius

2 – Chop your potatoes into strips resembling chips (or wedges if you prefer) Toss on a baking sheet with a tablespoon of olive oil and salt and pepper. Sprinkle over a teaspoon of smoked paprkia (this can be substituted with cayenne pepper, or standard paprika, depending on what you have in your store cupboard, you can leave out altogether if you like) Pop in the oven for 30 mins. I set my timer for 20 minutes and went off to do other things until it beeped at me!

3 – When your chips have 10 minutes left, give them a little toss, so they cook evenly. Heat 2 frying pans on a medium heat, both with a drizzle of olive oil, and put the knob of butter in one of them. In the pan with the butter and oil add your mushrooms, stalk side up and season. Crush a garlic clove over the top of the mushrooms, making sure they all get garlic on them and then sprinkle with the zest of half a lemon

4 – In the other frying pan place your slices of cheese. Cook for 2 minutes either side until the cheese starts to colour then remove from the pan. Meanwhile, mix your mayonnaise with the juice of the half lemon. Put in a little bowl and sprinkle with a touch of smoked paprika (again this can be optional or replaced with whatever you fancy)

5 – Turn over your mushrooms, moving around the pan a bit to soak up some of the juices.

6 – After the chips have been in for half an hour remove them and stack them up on your plates.

7 – Remove the mushrooms from the pan after about 3 minutes each side. Cut your bread rolls in half and place in the pan cut side down to toast and soak up some of the garlicky butter thats been left in the pan.

8 – When your bread is slightly toasted remove from the pan and spread each side with jalapeno relish/chilli jam. Place the lettuce leaves on the bottom half of the bun, followed by the halloumi and then your mushroom. Take the plates to the table and serve with the lemon mayonnaise

Strawberries are high in bioflavonoids that protect the cells of the liver. The whole plant can also be made into a medicine that is good for restoring digestive health.

Spring has finally arrived!  I don’t usually find myself waiting until the end of May to say this, but I think the snows are finally behind us, and the garden is planted.  Now that the weather has warmed somewhat, our bodies are also starting to warm and be ready for the exercise and outdoor activities of summer.  In addition to getting our bodies into ideal shape for the summer through exercise, we can also help to boost vitality through cleansing.  For more information on what spring cleaning and detoxification is, you can look at my article “What is Detoxification?” from last spring. There are many detoxification protocols out there, and finding the right one will depend on your constitution, health status, and commitment to the program.  However, an easy first step is to start incorporating detoxifying foods into each meal using the basic theory of detoxification: improve elimination of waste through optimizing the function of the digestive tract, urinary tract, skin and liver.  Here is a list of my top ten favorites:

10. Garlic

Garlic can help to reduce blood triglycerides and improve circulation and sweating to remove wastes via the skin. It also helps stimulate digestion.

9.  Apples

Apples are a great source of insoluble and soluble fibers.  The insoluble fiber helps to move waste through the digestive tract. When cooked, the pectins found in apples help to absorb excess cholesterol, delay absorption of sugars into the bloodstream, and bulk the stool.

8.  Dandelion Greens

Dandelion greens, which are commercially available in many areas, act as a diuretic to help remove wastes through the urine.  The beauty of dandelion greens is that they also replace any minerals lost through the process of diuresis.

7.  Sweet Potato

Sweet potatoes are thought of as one of the least allergenic foods available.  Unless you have an intolerance to all carbohydrate, sweet potatoes are a good source of lower glycemic carbohyrates that help to soothe the digestive tract and decrease inflammation.

6.  Cilantro

Cilantro and its seed coriander are calming to the digestion and help to dispel gas.  Cilantro also helps to convert blood cholesterols into bile which can aid in reducing blood cholesterol levels.  Cilantro extracts have also been shown to remove mercury from a water solution, so there is speculation about whether cilantro could aid in mercury detoxification when consumed.

5.  Seaweed

Hijiki, Wakame, and Kombu (all types of seaweed) have all been shown to increase breakdown of fats in the body.  Seaweeds are also a good source of iodine, which is necessary for proper thyroid function.  These two actions together help to boost metabolism and removal of excess fats from the system.  Traditional Chinese Medicine also regards seaweed as a detoxifier which mobilizes heavy metals and turns them into inorganic salts that can easily be excreted through the urine.

4.  Lemon

Lemon and lemon juice are wonderfully bitter and sour.  Taken especially before meals, they help to start the digestive process early, which makes the digestive absorb nutrients and eliminate wastes more effectively.

3.  Kale

Kale and other members of the cabbage family contain indoles, which help the body metabolize and remove excess steroid hormones such as estrogen. Members of this family have also been found to repair damage to the liver.  Kale is also high in fiber and chlorophyll to increase energy and optimize digestion.

2.  Flax

Flaxseed is high in omega 3 fatty acids, which help to balance cholesterol and reduce inflammation.  Even more important for detoxification though is the high concentration of soluble fibers that help to trap excess fats and cholesterol, bulk the stool, and ensure effective elimination of waste via the digestive tract.

1.  Beets

There is extensive research supporting the protective and regenerative effect of beets on the cells of the liver.  This effect has even been seen with molasses derived from sugar beets.  The pigments in beets have also been shown to have a protective effect against the formation of cancer cells. Beets are also great for assisting with effective waste elimination through the bowels.

]]> http://kjbrad57.com/2013/05/21/pollo-basiico/ Tue, 21 May 2013 20:14:12 +0000 redrice57 http://kjbrad57.com/2013/05/21/pollo-basiico/

Well it sounds good…and it tasted good too! I fancied making some pesto, so I popped a big bunch of basil into a food mixer with 25 gm of toasted pine nuts, a chopped clove of smoked garlic, olive oil and a pinch of rock salt. Whizzed it round, then decanted it into a bowl – added a good few gratings of parmesan and a little black pepper – then adjusted the mix with more olive oil until it was the consistency I like. Then I remembered I had chicken thighs to use! Oh well – bang went the spaghetti in pesto sauce. I popped on some Van Morrison and I deboned the thighs with sharp scissors, flattened them out and spooned on a helping of pesto onto each. I rolled them up – held them together with a cocktail stick each and popped them on an oiled baking tray. Oven preheated to 200c – they went in for 15 minutes – then I basted them – back in for 5 minutes. Out again and I wrapped some parma ham around each one. Back into the heat for a final 10 minutes and they were looking luscious and inviting. I lightly toasted slices of sourdough bread – spread them each with the remaining pesto. I carefully removed the cocktail sticks from the chicken and popped a thigh onto each piece. I served it with steamed asparagus in olive oil and a few shavings of parma ham.

This is a really easy and tasty light supper – or it could be a starter too. Chicken and pesto – made for each other. and the asparagus chips in nicely with a fragrant crunchiness on the side. The family loved it and the silence as they ate said it all!

A new favorite of mine. My mom and I ate at Chili’s last week and they have a new flatbread appetizer. We did the 2 for $20 deal so we got an appetizer with our meal. We ordered the Chicken Chipolte flatbread, but our waiter accidentally hit the Margherita flatbread instead. OMG was that mistake ever a good one. I don’t think we could have enjoyed anything anymore than we did that flatbread. We’ve decided to go back and order flatbread with a salad and make a meal out of that.

And of course, when I find something I absolutely love I have to share it here on my blog. I am NOT claiming this recipe will give you as good as a restaurants, but you can try it and see if you like it.

Flatbread Crust

Ingredients:

• 3/4 cups (6 oz.) lukewarm water
• 1 tsp. active-dry or instant yeast
• 2 cups (10 oz.) unbleached all purpose flour
• 1 1/2 tsp. salt

Preheat oven to 500°F and let heat for at least a half an hour. If you have a pizza stone, put that in to get hot as the oven preheats.

Combine water and yeast in a mixing bowl, stir to dissolve the yeast. Add the flour and salt and mix until it forms a ball of dough. Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. Add more flour (1 tbsp. at a time) if it is sticking to your hands or the counter. Let the dough rise or double in size for at least an hour and a half. Use all or refrigerate unused portion up to 3 days.

Using two 12″ pieces of parchment paper, divide dough in two pieces. Working with one piece of dough at a time, shape it into a large disk with your hands and lay it on the parchment paper. Work from the middle of the dough outwards with the heel of your hand to gently press and stretch the dough until it’s about 1/4 of an inch thick or less. For a thinner crust use a rolling pin. The dough will stick to the parchment paper making it easier to roll out. Leaving the crust on the paper, add toppings and bake for 5 minutes. The parchment will release from the crust and you can remove it when you rotate the pizza before baking it another 3-5 minutes, or the crust is golden brown and the cheese looks toasty.

Margherita Pizza

• 1 lb. (2 large) ripe summer tomatoes or 1 16 oz. can whole or diced tomatoes
• 1 clove garlic
• 1/4 cup loosely packed basil, sliced into ribbons
• 8 oz. mozzarella cheese, sliced
• Salt and pepper

Cut tomatoes into wedges and trim away the stem area, squeezing wedges over a bowl to remove the excess juice and seeds. Combine the tomatoes with the garlic and half of the basil in a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. Spread a light layer of sauce over the unbaked flatbread. Top with half of the slices of mozzarella. Leave some space between the pieces.  Transfer the flatbread to the baking sheet and bake, sprinkling with more basil when you removed it from the oven. Cool briefly before slicing and serving.

…waiting…

Yes, way!

I was in the local farmers’ market this past Wednesday and saw some gorgeous rhubarb, and it was so pretty and pinkish that I just wanted to play with it (because you CAN play with your food), but I’m really not much of a dessert eater, despite my activities at Christmastime which may point to the contrary.

Do NOT get in the way of my holiday baking.  And I digress.

So there I was, facing down a gorgeous display of rhubarb.  Frankly…what’s a girl to do?

Is it me, or do the tops of the rhubarb look like duck feet?

Here’s a few things about rhubarb:

It is naturally very tart, sort of like a SweeTart without the sweet, but it’s not so tart that it’s all bitter and no benefit.  I like to think of it as bracingly fruity.  Which, yeah OK, leads naturally to its pairing with strawberries and such, but you’re talking to the girl who cooks with fruit on a regular basis, so managing a fruity taste ain’t no thing.

Even though, to keep the record straight, rhubarb is not a fruit.  It is a vegetable, closely related to sorrel, which is a leaf we tend not to eat much in the US even though it’s good for you!  It helps treat scurvy.

Rhubarb is a great source of calcium, if you’re looking for calcium sources that aren’t dairy.

The leaves ARE poisonous. They contain high concentrations of oxalic acid crystals.  These can cause the tongue and throat to swell, preventing breathing.  So while the ends of the leaves may look like adorable duck’s feet, do us all a favor and throw them away before you kill yourself, mmmkay?  Thanks.

So anyway, here’s what you need.

• 2 onions, one red, one yellow.  Or whatever.
• 3 cloves of garlic, or to taste
• 5 stalks of rhubarb without leaves, which worked out to about two cups when chopped
• 1/2 teaspoon mustard seeds
• 1 teaspoon summer savory OR thyme OR marjoram
• 1/2 c raisins
• 1 tablespoon honey
• 1/2 c vegetable stock, plus more as needed
• 8 (or so) Brussels sprouts, sliced thin
• 2-3 oz goat cheese
• 2 sheets of  puff pastry dough, defrosted (or enough to fill whatever receptacle you’d like to cook this in)
• Salt and pepper to taste

Preheat your oven to 400°.

Pull out your dough and let it defrost or, if it’s defrosted, set it on a parchment-lined baking sheet or silicone baking mat.  Take a fork and dock the dough (translation: poke it repeatedly) everywhere except for the inch or so that makes the border of your dough.  Docking prevents the dough from puffing with steam, so the body of this tart will stay flat but the border will puff up and be all nice and pretty.

Docked. Ready. Easy? Yep..

The dough is ready.  Put it aside.  Some instructions recommend chilling your dough.  I left mine on the counter until I was ready to use it, and it worked out fine.

Start prepping the vegetables.  I cut the onions in half-moons, the garlic in wide slices and the rhubarb in simple chunks, largely because I didn’t feel like doing much chopping.  What?  It was getting late, I didn’t want to fuss.

Just because I heart cooking doesn’ t mean I don’t have the same frustrations and limitations, folks.

Start the onions first to get them nice and soft and sweet and on the road to golden, then add the garlic, summer savory (which I just bought a big bag of before realizing I had it growing in abundance in my garden, so be prepared to hear a lot about summer savory in the upcoming months) (p.s. I hear it’s great in the garden for guarding against the Mexican bean beetle), mustard seeds, and some salt and pepper.

As far as I’m concerned, this is the foundation for just about any good meal.

Give the onions and garlic and seasonings a few minutes to mingle, then add the rhubarb and maybe another shot of some fresh-ground pepper, because I can’t help myself.

This ain’t yo mamma’s rhubarb.

Add in the broth, honey and raisins, and let this hang out for a few minutes.  Feel free to add in some more broth if needed; I certainly added more as the veggies cooked into each other, and you want the raisins to plump up while the rhubarb cooks down.  Complicated, I know, with that crazy chemistry.  And yet that is what happens.

So.

Let the raisins plump, the rhubarb break down, and the onions soften until you have one lovely, balanced, silky, almost creamy mass of sweet and tart and savory goodness.  It will be the consistency of a chunky jam. Let the onion/rhubarb mix cool for a few minutes; if you use a puff pastry base you want to avoid putting screaming hot food on a dough made largely of shortening.  While this is cooking and cooling you could brown your Brussels sprouts in a hot pan for a minute, like I did…

How now, brown sprout?

…but in the interests of full disclosure, I feel compelled to tell you I made more work for myself.  The sprouts were nice and crusty and delicious on the finished product, but by the end they sort of looked like brown confetti.  Baking the tart in the oven baked the sprouts too, which only makes sense.  So don’t brown the sprouts if you don’t feel like it, just sprinkle them on top of the onion/rhubarb mixture when the time comes, and let the oven do the work for you.

Anyway.

You’ve got your rolled out and docked dough. You’ve got your cooked and somewhat cooled onion and rhubarb mix.  You have thinly sliced Brussels sprouts that have either been pre-browned, or not.  So…now what?

Assemble!

That’s what I’m talking about!

Put down a layer of onion/rhubarb mix and then top it with the sprouts.  Yum right from the start!  When you top it with crumbled goat cheese it becomes even more of a fabulous idea, inching closer to a fabulous reality with every crumbly bit of cheese.  Then put this li’l beauty right into your preheated oven for 15-20 minutes.  At the end of 20 minutes, pull it out and give it a look.  Rotate it if necessary, drop the oven temperature to 350°, and put it back in the oven for another 15 minutes or so until it becomes golden brown and puffy in the right places.

Golden. Poofy. Savory. #win

We served this with some grilled turnips, roasted kale and a grilled romaine salad.  When you fill a puff pastry with things that aren’t cream and sugar based…well, thanks to its fat content I can’t ever say that puff pastry is good for you, but it’s not as bad for you as you might fear.  And it’s a delicious, rich treat, the richness of which keeps massive eating in check.  And?  It’s fun!

Flaky on the top, rich and savory on the bottom. The pastry helps drive this dish that much further away from rhubarb’s usual use in desserts.

The rhubarb makes this dish tart and silky, while the onions and garlic deliver a savory balance that we don’t often look for with rhubarb.  It’s understandable why we tend to pair it with fruit–and that is, without a doubt, delicious–but there are other ways to mellow rhubarb’s bright tartness that don’t involve massive amounts of sugar.

I’ve also seen rhubarb cooked as a springtime pasta sauce (perhaps next on my playing-with-rhubarb list) and a chutney, but haven’t seen too many other examples of how to cook savory rhubarb.  I’d love to hear from other rhubarb fans out there: how do you like to cook this often underappreciated vegetable?

I have calculated the cost of this dish for 4 people is around £5.00 depending on where you buy your ingredients and the quality of the same.  Chorizo is an expensive ingredient and the dish can be made without if you are looking for a bit of a cheaper meal.

Ingredients:

1 onion cut into 8 wedges

1 red onion cut into 8 wedges

500g new potatoes cut in half or quarters depending on size

8 whole garlic cloves

Tomatoes (as many as your family likes) quartered

Around 75g chorizo (optional)

Chicken – Around 2 thighs per person or 1 breast depending on personal taste

1 teaspoon paprika

1 teaspoon oregano

1 pepper (whichever colour you prefer!) cut into strips

Recipe:

1.  Pre-heat oven to 200C.

2.  Place the onion wedges, potatoes, garlic and tomatoes in a roasting dish, season then cook for 20 minutes.

3.  Whilst cooking, season the chicken and cut the chorizo into 1/2 cm slices.

4.  Scatter the chorizo over the vegetables and stir a couple of times.

5.  Place the chicken on top and sprinkle with the paprika and oregano.  Place back in the oven for another 20 minutes.

6.  When you take the dish out of the oven tilt to one side and spoon some of the juices over the top of the chicken.  Place the peppers on top and cook for another 20 minutes until the chicken and potatoes are cooked.

Enjoy!!

It’s a sad day when it starts to snow an hour before I need to get onto a bus which drives down the Mass Pike; that was precisely the situation tonight. I made it back in time to make dinner, but Monday nights are yet another night that comes with a time crunch.  What’s the time crunch you ask? Bill needs to go watch the bachelor…Yup; you read that right the first time.

Anywho…knowing that I had limited time before Bill had to get his weekly estrogen fix I utilized my time stuck on a sweaty and horrid smelling MBTA bus to game plan.

When I arrived at our apartment I had exactly 1 hour until Bill had to go so I went right to it.  I chopped up a half of a yellow, red, green, and orange pepper, a whole white onion and threw in a skillet with olive oil.  While that sautéed I sliced up 4 links of roasted garlic chicken sausage and cooked them in a second skillet.  Once cooked through I combined all the ingredients into one sautee pan, and cooked just long enough to bind all the flavors

My plan for serving this was simple: halve a slice of pita bread and stuff my concoction inside after adding salt and pepper to taste.

It was delicious, and Bill made it to his Bachelor party.  A success all around!

-Patrick

Yep, it’s better then the canned version!

I think every kid loves Sloppy Joes.  And since adults are just big kids, most adults love them too!  Alex has been asking for me to create a “clean” version for a while now, so here it is.  No, it does not taste exactly like the stuff in the can.  It tastes better!  No crappy or questionable ingredients and you can adjust the seasoning to your liking.  Yes, they are sloppy and I sang this song to myself while cooking - Sloppy Joe Song!

Homemade Sloppy Joes

Ingredients:

• 1 medium sweet yellow onion, finely diced
• 6 garlic cloves, minced
• 1 large or 2 small green peppers, finely diced
• 1-2 Tablespoons tallow, butter, ghee, or coconut oil
• 2 pounds of grass-fed ground beef
• 15 ounce can of tomato sauce (I used Trader Joe’s brand because it is organic, BPA free, and the ingredients are clean – nothing too funky in there.  If you do not have access to TJ’s, I would sub in pureed tomatoes and then adjust the sea salt to your liking.)
• 6 ounce can of tomato paste (Again, used TJ’s brand.  Any brand you like will do.)
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1 teaspoon sea salt
• 1-2 Tablespoons raw, local honey (optional)
• Romaine lettuce or cabbage leaves for serving (optional)

What to do:

Melt the fat in a large skillet over medium heat.  Add in the veggies (onion, garlic, and green pepper).  Saute for about 5 minutes until just starting to soften.  Add in the ground beef and break it up with a spoon, cooking until it is no longer pink.  If the meat has given off a lot of liquid, drain most of it (otherwise your sloppy joes will be a little TOO sloppy).  Add the tomato sauce, tomato paste, spices, and salt to the meat mixture, stirring well to combine.  Continue to cook for 5 minutes to allow the flavors to meld.  If you desire the slightly sweet flavor of the sloppy joes from a can, you can remove the meat from the heat and stir in some honey.  We did one Tablespoon and found it to be perfect!  I ate mine in a Romaine lettuce leaf and Alex went for the spoon and bowl.  Your choice – enjoy!!

A recipe I found there was the basis for this very satisfying soup, inspired by a large stack of carrots waiting patiently at the bottom of our fridge (and, as usual, the fantastic Thai food aisle at our local Stop & Shop). I eliminated the rice (called for in the original recipe) for a lighter soup and the result was a sprightly, fresh carrot soup with a hint of basil & lemongrass, just in time for summer.

It goes to show, I suppose, that you shouldn’t judge a book by its cover, even when instead of a book you are talking about a website, which reminds me of that line from the Merchant of Venice about how all that glisters is not gold. Some gold things are beautiful golden delicious soups.

Carrot Soup with Lemongrass, Ginger & Basil
adapted from Darlene Schmidt’s recipe at About.com

You will need:

1 onion, chopped
4 cloves of garlic, chopped
1-2 inches of ginger, peeled and chopped
1 generous spoonful of minced lemongrass
4 cups chicken broth
1 hot pepper of your choice, chopped, and/or a dollop of chili paste
Cumin, cardamom, and nutmeg, to taste
8 carrots, sliced however way you prefer to slice your carrots
Can of coconut milk
A spoonful of fish sauce
A spoonful of soy sauce
A generous bunch each of chopped basil and coriander (deal-breakers, these)

[Why this particular photo looks like a decades old Polaroid I have no idea, but rest assured the contents smell heavenly when combined over heat]

Fry up the onion, garlic, lemongrass, ginger, and chili in a few tablespoons of oil, stirring for about a minute.

Add in the broth, bring to a boil, and tip in the carrots and spices.

Cover and cook for about 15 minutes on medium low (or until the carrot pieces are easy to stick with a fork).

Add the coconut milk and blend the soup in a blender or food processor in batches along with about half of your basil.

Bring the soup back up to medium heat and add the fish sauce and soy sauce, tasting for flavor and adjusting spices as needed.

Serve with coriander, basil, and a dollop of lebneh or plain yogurt (obviously).

Ingredients

• 

  A blossoming prickly pear cactus!

  2 large sweet potatoes, peeled and diced

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 large garlic clove, minced
• 1 small chile, seeded and minced (or use red bell pepper)
• One 15-ounce can black beans, drained and rinsed
• One 14.5-ounce can diced tomatoes, drained
• 1 tablespoon chili powder
• salt and freshly ground black pepper to taste
• 2-3 cups salsa, (or enchilada sauce)
• 8 large flour tortillas, (or use 12 smaller corn tortillas)
• Optional: Shredded cheese for topping

Directions

1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.

2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add onion and saute for 3-5 minutes until transparent. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.

3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside.

4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with cheese. (optional)

5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately.

Kaitlyn D., Tucson ’10-’11, Spokane ’11-’12

English: A basket of garlic (allium sativum) offered for sale at the farmers’ market in Rochester, Minnesota (Photo credit: Wikipedia)

If garlic had been created in the laboratory instead of by nature, it would probably be a high-priced prescription drug.

It’s a common saying-  everyone knows garlic is good medicine.. That’s just how good it really is…

Garlic is one of the oldest known medicinal plants, and it’s been credited with fighting heart disease, lowering blood pressure and helping to fight off colds.

In fact, garlic has been used medicinally for at least 3,000 years, but until relatively recently its benefits were considered little more than folklore. According to a report in the Journal of the American Medical Association (Nov. 28, 1990;264:2614), the therapeutic roles of garlic have been described in more than 1,000 scientific studies.

Most of the modern research on garlic has concentrated on its ability to lower cholesterol and blood pressure as well as offering protection against strokes and heart disease.

The following is a more detailed account of what garlic does for various organs in the human body:

1. Protection of the liver from toxic substances:

Garlic activates the cells of the liver and thereby protects the liver from toxic substances; it also rejuvenates a tired liver and promotes its normal functioning.

2. Improvement of blood circulation:

When allicin is heated in the process of cooking the garlic, a beeficial substance  is formed. This substance has a suppressive effect on thrombi and blood cholesterol, so it is effective for the treatment of atherosclerosis and thrombosis.

3. Regulation of stomach function:

Allicin promotes the secretion of gastric juices by stimulating the mucous membranes of the stomach; furthermore, it combines with proteins which can reduce excessive activity of the stomach. In addition, allicin reglates the functioning of the stomach by activating the large intestine and thus cure both constipation and diarrhea.

4. Promotion of insulin secretion:

Allicin combines with vitamin B1 (thiamine) to activate the function of the pancreas and thus promote insulin secretion. As a result, garlic is effective in the prevention or the cure of diabetes that is caused by a lack of insulin or by the defective functioning of the pancreas.

5. Normalization of blood circulation:

Because it stimulates the brain nerves and controls the workings of the heart at a constant level, garlic stabilizes blood pressure. It is also capable of dissolving cholesterol and fatty substances inside blood vessels and therefore refreshing cells and the blood inside the body.

Today, there is worldwide scientific evidence to support the many health benefits that can be derived from the daily consumption of garlic.

• Extensive tests on humans have concluded that a regular intake of garlic can:
• Lower total cholesterol (but raise the good-type HDL cholesterol)
• Produce more “natural killer” cells in the blood that will tackle infections and tumors
• Lower blood pressure
• Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)
• Destroy infection causing viruses and bacteria

Garlic is classified as both an herb and a vegetable. It can be found in products ranging from ice cream to dry rubs; the versatility of this herb is seemingly endless.

Tips for cooking with garlic:

1. Before cooking, remove the exterior skin of the clove. There are many ways to do this: strike the bulb with the broad side of a kitchen knife, use a rubber garlic rolling tube, soak the garlic in lukewarm water for 30 minutes or dip the cloves into boiling water for 30 seconds. A great clip on uTube shows a chef putting the cloves of garlic into a silver mixing bowl, turning another mixing bowl on top and holding the two together and shaking vigorously. Result – peeled garlic cloves!

2. After skinning the garlic, select a cooking method that will result in the appropriate flavor. It can be sautéed to create a nutty, savory taste; poached to create a mild flavor; oven-roasted to bring out the nutty flavor with a caramelized quality; fried to create a crisp exterior; or grilled to create a soft, smoky flavor.

3. Garlic is very sensitive to heat and will burn easily, especially when sautéing. Expose the garlic to heat just until the oil sizzles and then remove it. When cooking garlic with onions, start the onions first. They will take longer to cook.

4.  Roasted Garlic is delicious – cut off the top of the garlic ball,  put it on a small plate. pour some oil and salt over the cut tops. cover with a bowl to make a small oven. Bake in the oven or microwave. – Delish.

Benefits of Garlic: Cancer Prevention

Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those which did not receive the injection only survived 2 months.

(Oh, if you all have a taste of the garlic dish, no one has smelly breath! – you only smell the garlic if you didn’t have any. Also eat some parsley to mask the garlic breath. Garlic breath means its working. Small price to pay for the abundant health benefits:)

Related articles

• Wonder Garlic not just Used for Keeping Away Vampires (healthbeautyessante.wordpress.com)
• Garlic Soup Made With 52 Cloves of Garlic Can Defeat Colds, Flu and Even Norovirus (healthimpactnews.com)
• Herbal Remedies to Get Rid Of Your Allergies – Garlic (completeherbalguide.com)
• Medicinal benefits of Garlic (pinoychizmiz.wordpress.com)
• Garlic As An Antibiotic (modernhomesteaders.net)
• Delicious Rosemary & Garlic Chicken (ikhayalenyamablog.wordpress.com)
• GARLIC GARLIC GARLIC Oh My (lisakwalker.wordpress.com)
• The Medicinal Use of Garlic (allium Sativum) (thenatureheals.wordpress.com)
• Garlic Benefits (benefitsofseaweed.wordpress.com)

Mr.Picky was cooking again tonight and was in the mood for shrimp.  This is what he came up with before he threw them on the grill.  They turned out great with no leftovers in sight.

Basil Garlic Shrimp:

• 1 Tbs butter, melted
• 1 Tbs olive oil
• salt to taste
• pepper to taste
• Juice of 1 lemon
• 4 cloves of garlic, crushed
• 3 Tbs fresh basil, finely minced

Combine the following with about 1.5 lb. of shrimp.  Allow to marinade for up to one hour.

Skewer shrimp (make sure to soak wooden skewers).

Grill over a medium-high heat, for about 2 minutes per side.  Until just pink.

Low Country Boil-FitNerdz edition- serves 10 Hungry NERDZ

• 5 white potatoes
• 3 yellow onions
• 2-4 Green peppers
• 1 Red onion
• 3 cloves of garlic
• 2 pounds of lean sausage
• 4 pounds of YUMMY SHRIMP (we use big ones)
• Your choice of seasoning and spices ( we used OLD BAY seasoning)

1. Clean and prepare your vegetables and allow your shrimp to thaw out!
2. Cut up your potatoes, onions and green pepper into bite sized pieces, do this for the sausage as well.
3. Dice up your garlic nice and fine.
4. Fill up a large pot  half way full with water (http://designsondinner.files.wordpress.com/2012/06/0135.jpg)
5. Allow the pot of water to boil
6. Put the potatoes in 1st, then about 3-5 minutes, after place your onions, green peppers, sausage and garlic in!  Allow them to cook for about 10-12 minutes.
7. Then add the shrimp when everything else is almost done, and give them about 3-5 minutes to cook up and get steamy – keep a close eye on these suckers, they cook up fast!
8. Once everything is done, drain the water out and flop the contents down on a table covered with newspapers, large trash bags or card board and ENJOY!!

This is a great dinner or party idea that allows for some fun jokes and a good tummy filling time!  There are many alternatives to this tasty crowd-pleaser, so look online and get creative! Summer is here time to make the most of it with your friends and family. Stay NERDY MY FRIENDS.

Stay Moving, Stay Motivated and Live YOUR Life

Aaron Drummond

The menu is divided into nibbles and sharing platters, paella, meat, fish, vegetarian tapas and a meat or vegetarian tapas set meal for £25/£24 for 2 people respectively.

The waitress said to order 3 dishes each so we decided on a mixture of meat, fish and vegetarian dishes.

After our drinks arrived (white wine and water, I was the designated driver so water was my tipple for the night), we did wait quite a long time for any food to arrive, between 25-30 minutes. It wasn’t particularly busy yet as it was only the early evening. Maybe that’s the reason we’d been asked if we wanted any bread beforehand, I didn’t really want to be too full so I declined. I did see other people’s food go passed us and it did look and smell good, so I was certainly looking forward to eating it, but to be honest when it arrived I wasn’t completely blown away by it all.

My favourite dishes were the lamb patties with chimchurri which had lots of flavour, the yoghurt really worked well with the soft patties. The meatballs were also very good, with its creamy, thai inspired sauce. The lemongrass and chilli were both distinct flavours in the sauce without masking the flavour of the meatballs. A shame there was only 3 little morsels to feast on. The patatas bravas, a tapas staple were decent enough, the potatoes were well cooked but the tomato sauce was a little nondescript.

Patatas bravas – crispy potatoes with a tomato sauce

Meatballs in a chilli and lemongrass sauce

Lamb patties with chimchurri

Of all the dishes I was most looking forward to I would say the slow cooked belly pork, being brought up in a Chinese family on belly pork I’m always salivating at the thought of a slice of yummy pork, but unfortunately was a little disappointed. A good belly pork must have a slightly salty crispy skin, otherwise it just doesn’t cut the mustard for me. The skin wasn’t crispy at all and the meat could have also done with more oomph in terms of flavour, more cumin and salt as was stated on the menu. The prawns were cooked well and tasted fine, but could have done with more a lot more chilli and garlic. While the pork skewers were a little dry, their saving grace was the piquillo mayonnaise accompaniment which was very tasty!!!

Moorish pork skewers served with piquillo mayonnaise

Slow cooked belly pork with cumin and salt

Shelled prawns cooked with garlic and chilli

On the whole the bill for 6 dishes with 2 glasses of wine was £37.85 for two people, not including a tip. I’m glad I tried it out as the waiting staff are friendly, helpful and the place has a nice atmosphere. Hopefully if I come again the service (from the kitchen) will be a bit quicker and the food packs more of a punch in flavour and consistency.

Dear Anonymous,

Intimate encounters can often lead to undesired smells. Do you decline your beloved something he or she desires, or do you suck it up and find an alternative way to wash up? That’s a hard decision. 

Intimacy is important in any romantic relationship. It strengthens your bond, releases pent up frustration and, unfortunately, often leads to nasty smells. 

Stainless steel soap is known to remove the garlic smell off of your fingers after a night of cooking which, by the way, often leads to intimate encounters. Try replacing your soap with a stainless steel variety. While I do not suggest that anyone consume garlic before a night of intimacy, let alone on a date, my point is that investing in one will reap multiple benefits. I suggest you buy one for less than $10, cook him an amazing meal the night before using garlic, see how it removes that pungent odor from your hands, and use those same odor-free hands on him the following night. After your encounter, use that same bar of stainless steel soap to remove that nasty *expletive* smell.

I hope this helps! 

Sincerely,

Danielle 

Have a question? Sometimes I’m right, but most of the time I’m wrong. Tweet me at @djhartshorn using #AskDanielle or send an email at dhartshorn69@yahoo.com. Please let me know if you wish to remain anonymous. 

 
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