Morel and Toasted Rye Bread Soup

Morel and Toasted Rye Bread Soup

Morel and Toasted Rye Bread Soup

1 1/2 pounds fresh morels, washed, stems trimmed to 1/2 inch

1/2 pound artisanal-style rye bread loaf, unsliced

8 T. (1 stick) unsalted butter, at room temperature, cut into 8 pieces

2 tsp. caraway seeds

5 1/2 C. homemade chicken broth

1 1/2 tsp. molasses

4 tsp. kosher salt

3 T. extra virgin olive oil

 

Preheat the oven to 375°F. Position one rack in the top third of the oven and a second one in the bottom third. Set aside 1/2 pound morels for garnish. Closely trim the crust from the rye bread, ending up with just the brown outer pieces. Place the crusts on a baking sheet and set aside. Cut enough of the remaining bread into 1/2-inch cubes to measure 1 1/2 C.. Use any leftover bread for another dish. Melt 1 T. of the butter and toss with the cubed bread. Place on a separate baking sheet and bake for 6 to 8 minutes, or until golden brown. Set aside. Heat a small sauté pan over medium-high wheat. Add the caraway seeds and toast, stirring frequently, until they are fragrant and just starting to smoke, about 1 minute. Immediately turn out onto a clean baking sheet to cool. When cool, place the caraway seeds in the center of a 4-inch-square piece of cheesecloth. Fold in the sides and roll up tightly, making a compact package. Tie securely with kitchen string. Have ready a blender and a fine-mesh strainer set over a medium saucepan. Place the chicken broth, molasses, 2 1/2 tsp. of the salt, and the caraway bundle in a large stockpot over high heat. Place the remaining 1 pound morels in a large bowl and splash with 2 T. of the oil and 1 tsp. of the salt. Toss or stir quickly to coat the morels evenly with the oil. Arrange in a single layer on a baking sheet. When the broth reaches a simmer, place the morels and rye bread crusts in the oven and bake for 8 to 10 minutes, or until the morels are wilted and the crusts are dried out and fragrant. Meanwhile, when the broth reaches a full boil, cover the pot, turn down the heat, and hold at a simmer. When the morels and bread crusts are almost done, after about 6 minutes, turn the heat back up on the broth so that it is at a full boil when they come out of the oven. Remove the morels and bread crusts from the oven. Add the morels, along with any pan juices, to the boiling broth. When the broth returns to a boil, add the bread crusts, pushing them down into the soup to submerge them completely. Cook for 1 to 2 minutes, pushing and stirring the bread crusts into the broth. When the broth returns to a full boil, cover the pot and turn off the heat. Let sit for 2 minutes. Remove the caraway bundle, set it in a small bowl, and set aside. Place half the soup in a blender. Start at the lowest speed and blend for 1 minute. Increase the speed by one level and continue blending until the soup is smooth, 2 to 3 minutes. Do not blend on high—the mixture will become too thick. Pour the mixture through the strainer into the saucepan, pushing down with the bottom of a ladle to extract all the liquid. Discard the solids. Repeat with the remaining soup. Squeeze the caraway bundle into the soup, extracting all the liquid, then discard. Add the remaining 7 T. butter to the soup all at once, whisking continuously until the butter is melted and blended into the soup. Hold in a warm place. Toss the reserved 1/2 pound morels with the remaining 1 T. oil and the remaining 1/2 tsp. salt. Place in a single layer on a baking sheet and cook for 8 to 10 minutes, or until the morels are wilted and fragrant. While the morels are cooking bring the soup just to a boil, whisking frequently, then hold at a simmer. Divide the soup among 4 to 6 bowls and top with the morels and the reserved croutons.

Herbed Braided Breadsticks

Herbed Braided Breadsticks

Herbed Braided Breadsticks

 

1 – 1.25 C. all-purpose flour

1 package active dry yeast

1 T. snipped fresh rosemary, thyme, and/or oregano

¼ tsp. coarsely ground black pepper

¾ C. milk

2 T. butter or margarine

1 T. sugar

½ tsp. salt

1 C. semolina pasta flour*

1 egg white

1 T. water

 

In a large bowl stir together 3/4 C. of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes).  Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10×9-inch rectangle. Cut lengthwise into 24 strips. For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.  *Tip: Instead of semolina flour, you can use 3/4 C. all-purpose flour plus 1/4 C. yellow cornmeal.

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

2 T. corn starch

2 T. Shaoxing wine

1 T. dark soy sauce

1 tsp. sugar

1/2 tsp. Chinese five-spice powder

pinch black or white pepper

1/4 tsp. salt

1/4 tsp. Sichuan peppercorns ground

4 cloves garlic minced

Tofu

450 g medium firm tofu

3 medium heads bok choy quartered, leaves removed and set aside

1 T. rice vinegar

1/3 cup water

watermelon radishes or carrots (optional garnish)

 

Place the tofu on a plate, then place a heavy plate on top of it to press out the excess water. If necessary, you can add a book to weigh down the plate a little but take care not to crush the tofu. Press for at least an hour, draining the water from the bottom plate periodically. Combine all the marinade ingredients and set aside. Cut the tofu into strips or cubes and combine with the marinade. Let stand for at least 1 hours, or up to overnight. Preheat the oven to 500 F and cover a baking pan with a silicon baking sheet or a very generous amount of high smoke-point cooking oil (e.g. grapeseed or avocado oil). Layer the marinated tofu on the baking tray, making sure to avoid crowding the pieces together. Mix the leftover marinade with the rice vinegar and water and set aside (or refrigerate if you plan to cook the tofu ahead of time). Bake for 7-10 minutes or until the tofu is crispy and brown on the bottom (i.e. the side touching the tray). Flip the pieces and bake for an additional 3-5 minutes, or until the other side is browned and somewhat crispy. Once the tofu is finished, remove it from the oven and allow it to cool somewhat. It can be refrigerated and reheated the next day, if you like. (See note below) Heat a large, heavy-bottomed pan over medium-high heat and add 2 tsp. of oil (I used avocado, but grapeseed, vegetable, or peanut oil would all work well). Once the oil is shimmering and quite hot, add the quartered bok choy stalks to the pan, cut side down. Sear for about 1 minute, then turn and sear the other face (note that if you use small baby bok choy, you may simply want to halve them instead of quartering, in which case you’ll only need to sear one side). Remove the bok choy stalks from the heat and set aside. Add the bok choy greens to the pan and stir fry for about 15 seconds, then add the marinade and water mixture (from step 4) to the pan. Stir fry for and additional 30 seconds and set aside with the bok choy stalks. The sauce should thicken considerably thanks to the corn starch. Serve the tofu and greens over a bed of rice or noodles and garnish with some crunchy raw vegetables like carrots or watermelon radishes. Notes: In order to crisp up properly, the tofu must bake at high heat. This means that it’s quite easy to overcook (or even burn) the tofu, so make sure to keep a very close eye on it. If you have a silicon baking tray, I strongly recommend using it – even with a grapeseed or avocado oil, an oiled pan tends to smoke a little. Turn on your oven fan to help deal with it, and make sure not to use a low-smoke point oil like olive oil.

Don’t be tempted to omit the corn starch – it’s what makes the tofu crispy as it cooks, rather than just dry. Note that very well-pressed tofu can become quite the sponge for liquid, so you may want to consider doubling the liquid ingredients if you’re using a tofu press or leaving it to drain for a particularly long time.

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces

3 T. (45 mL) of olive or vegetable oil

1/2 tsp. (2.5 mL) of sea salt

lots of freshly ground pepper

 

1 cup (240 mL) of pumpkin seeds

1 bunch of green onions (7 or 8 stalks)

1/4 cup (60 mL) of your very best olive oil

2 to 3 ounces (56 to 85 g) of authentic Parmesan cheese

 

Prepare and preheat your oven to 375°. Turn on your convection fan if you have one. Begin with the parsnips. Toss them with the oil, salt and pepper until they’re evenly seasoned. Transfer the works to a casserole dish or small roasting or baking pan. Roast, stirring occasionally, until lightly browned and delicious, about 1 hour. Meanwhile make the pesto. Measure the ingredients into your food processor and process until a smooth yet slightly chunky pesto emerges. When the parsnips are done roasting stir or toss in the pesto until evenly mixed.

Pumpkin Pie Seeds

Pumpkin Pie Seeds

Pumpkin Pie Seeds

Simmer the seeds a few days in advance and leave to soak in their brine, ready to strain and bake when the time comes (see Storage Tip).

 

4 C. (1 L) of water

1 cup (250 mL) of brown sugar

¼ cup (60 mL) of Sriracha or your favorite hot sauce

2 T. (30 mL) of salt

2 T. (30 mL) of ground ginger

1 T. (15 mL) of ground allspice

1 T. (15 mL) of cinnamon

1 T. (15 mL) of nutmeg

1 tsp. (5 mL) of ground cloves

4 C. (1 L) of unsalted raw pumpkin seeds

 

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Line a baking sheet with parchment paper or foil and lightly oil the paper or foil. Measure everything except the pumpkin seeds into a small saucepan and bring to a slow, steady simmer for a few minutes. Stir in the pumpkin seeds and simmer for a few minutes so they soften. Turn off the heat and rest long enough for the flavors to absorb, at least 15 minutes. Strain the seeds, reserving the reusable liquid. Spread them evenly on the prepared pan. Bake, without stirring, until lightly crisped and browned, 15 to 20 minutes. As they cool, they’ll crisp further. STORAGE TIP Room Temperature: Cool the seeds, tightly seal in a zip-top bag and store for up to 10 days.

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

Easy Pumpkin Pie Twists

 

1 tube refrigerated crescent roll dough

1/2 C. pumpkin puree

1/4 C. brown sugar

1 T. maple syrup

1 tsp. pumpkin spice

2 T. melted butter

1 T. sugar

1/2 tsp. cinnamon

whipped cream for dipping

 

Preheat the oven to 375F. Line a baking sheet with parchment paper. In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice. Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other. Evenly spread the pumpkin mixture over one of the rectangles of dough. Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges. Use a pizza cutter to cut the dough into strips approximately 3/4 inch wide. Transfer the strips to the parchment lined baking sheet. Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times. Brush melted butter generously over each twist. Mix together the sugar and cinnamon then sprinkle evenly over each twist. Bake at 375F for 8-11 minutes until golden brown.

Casserole Queens Dill Bread

Casserole Queens Dill Bread

Casserole Queens Dill Bread

The recipe calls for a casserole dish, but we love using our cast-iron skillet. It gives the bread a more rustic feel—so homey and comforting. The incorporation of dill seed gives each wedge a delightfully herbal pop, making it a nice complement to most any meal.

 

Cooking spray

¼ C. (½ stick) unsalted butter

2 C. small-curd cottage cheese

½ C. whole milk

2 (¼-ounce) packages dry yeast

4 to 4½ C. all-purpose flour

¼ C. sugar

1 small onion, finely chopped

2 large eggs

4 tsp. dill seed

2 tsp. salt

½ tsp. baking soda

 

Spray a 9 × 13-inch casserole dish with cooking spray. In a medium saucepan set over medium heat, melt the butter. Remove the pan from the heat and stir in the cottage cheese and milk. Sprinkle the yeast over the mixture and gently stir to dissolve. Let sit for 10 minutes. In a large bowl, mix together the flour, sugar, onion, eggs, dill seed, salt, and baking soda. Add the yeast mixture to the flour mixture and mix just until incorporated. Don’t overwork. Cover the bowl with a damp towel and let the dough rise for 1 hour. Punch down the dough and transfer it to the prepared casserole dish. Cover and let rise for 40 minutes. Preheat the oven to 350°F. Uncover the dish and bake the bread for 30 to 40 minutes or until golden brown.

Artichoke Soufflés

Artichoke Soufflés

Artichoke Soufflés

4 Eggs

¼ tsp. hot pepper sauce

¼ C. flour

Pinch freshly ground nutmeg

1½ C. milk

1 can (14 ounces) artichoke hearts, drained and coarsely chopped

1 C. grated fontina cheese

1 C. grated cheddar cheese

½ C. chopped green onion or chives

 

Preheat oven to 350°F. Lightly grease eight ½-C. ramekins. Whisk together the eggs and hot pepper sauce in a large bowl until blended. Add the flour and nutmeg and mix well. Whisk in the milk, then stir in the artichoke hearts, cheeses, and green onion. Spoon the mixture into the ramekins, filling them to about ¼ inch below the rim. Set the ramekins on a baking sheet and bake until puffed and nicely browned, 45 to 50 minutes. Serve immediately.

Huckleberry Hotcakes

Huckleberry Hotcakes

Huckleberry Hotcakes

3 C. flour

¾ C. rolled oats

¼ C. oat bran or 100-percent bran cereal

4 tsp. baking powder

2 tsp. baking soda

½ tsp. salt (optional)

4 eggs

4 C. buttermilk, plus more if needed

¼ C. vegetable oil

1 to 2 C. huckleberries, fresh or frozen (blueberries make a good substitute if huckleberries aren’t available)

 

Stir Together the flour, oats, oat bran, baking powder, baking soda, and salt in a large bowl. In another bowl, beat the eggs, then stir in the buttermilk and oil. Add the egg mixture to the flour mixture and stir gently until just blended. If the batter is too thick, stir in a little more buttermilk. HEAT A GRIDDLE or a large, heavy skillet, preferably nonstick (if not nonstick, brush lightly with oil). Stir the huckleberries into the batter. Pour ¼ C. batter onto the griddle for each pancake. Cook until bubbly on top, then flip and continue cooking until nicely browned, 2 to 3 minutes on each side. Serve with your favorite syrup or fresh fruit jam.

Roasted Rabbit with Basque Txakoli Wine Sauce

Roasted Rabbit with Basque Txakoli Wine Sauce

Roasted Rabbit with Basque Txakoli Wine Sauce

 

Txakoli (pronounced “chac-o-lee”) is a slightly sparkling, bright white wine produced in the Basque region of Spain that brings out the rich flavors of the rabbit in this dish. If you can’t find the traditional wine, you can substitute a semi-sparkling variety. Be careful not to overroast this dish; rabbit is a lean meat that can easily become dry. 2 large yellow onions, cut into ¼-inch slices

1 whole rabbit, cleaned, with liver and kidneys reserved

Salt

2 T. minced garlic

1 T. minced flat-leaf (Italian) parsley

5 garlic cloves, peeled

6 small red potatoes, halved

½ C. olive oil

2 T. unsalted butter

¼ C. flour

2 C. txakoli wine

1 T. black peppercorns, freshly crushed

1 C. rabbit stock or chicken stock

 

PREHEAT THE OVEN to 400°F. LINE THE BOTTOM of a roasting pan with the onion slices. Split the rabbit wide open and place it on the onion slices, belly up. Sprinkle with salt, half of the minced garlic, and half of the parsley. Put the garlic cloves, liver, kidneys, and potatoes around the rabbit. Drizzle ¼ C. of the oil over the entire contents of the pan. Roast in the oven for 30 minutes. REMOVE THE PAN from the oven and turn the rabbit over. Sprinkle with more salt and the remaining garlic, parsley, and oil. Return the pan to the oven and roast until golden, about 30 minutes. AFTER ROASTING, remove the rabbit body and the potatoes from the pan. Cut the rabbit into quarters and arrange on a platter with the potatoes. Cover with foil and keep warm. MEANWHILE, place the roasting pan on top of the stove over medium-high heat. Add the butter and caramelize the onions, kidneys, and liver until dark brown, 8 to 10 minutes. Add the flour, mixing well. Deglaze the pan with the wine. Season to taste with salt and add the crushed peppercorns. Add the stock and cook, stirring, for 15 minutes or until reduced by a quarter. Transfer to a food processor or food mill and purée. Adjust the seasoning if needed. Strain through a colander, then drizzle over the platter of rabbit. Serve immediately.

“Persinnamon“ Crisps

“Persinnamon“ Crisps

“Persinnamon“ Crisps

This recipe couldn’t be simpler. I enjoy adding salty-sweet fruit crisps to picnic spreads because they’re unexpected and round out a menu nicely. Bags of greasy potato chips—sure, people expect that. But a homemade persimmon chip? Not so much. This is the type of DIY recipe that is absolutely worth doing. It’s so easy: just a little slicing and a quick sprinkle of cinnamon sugar, and the oven takes it from there. I call for Fuyu persimmons here, as they are firmer and less astringent than Hachiya persimmons, and better suited to recipes like this. They’re also much more readily available. You can swap out the persimmons for apples or pears (“pearcinnamon” chips?) and proceed right along with the recipe. Makes about 4 servings

 

11/2 tsp. sugar

11/2 tsp. salt

3/4 tsp. ground cinnamon

4 Fuyu persimmons (not too ripe)

Juice of 1/2 lemon

 

Preheat the oven to 250°F [120°C] and spray two baking sheets lightly with nonstick cooking spray (or use a silicone baking mat). Combine the sugar, salt, and cinnamon in a large bowl. Remove the green leaves from the persimmons and slice them very thin (with a mandoline, if you’ve got it); no need to peel them. Try to keep the slices at a thickness of less than 1/8 in [4 mm]. Toss these slices with the salty cinnamon-sugar mixture and the lemon juice. Lay the seasoned persimmon slices on the baking sheets in a single layer. Bake for 45 minutes, flip, and continue baking until golden brown and crisped, about 30 minutes more. Transfer the persimmon chips to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Salad of Herbs and Flowers

Salad of Herbs and Flowers

Salad of Herbs and Flowers

Northwest chefs are guilty of excess in many areas. The sheer abundance of good things we have to work with drives us to experiment with combinations that would be merely ridiculous in regions with a smaller variety’ of fresh local produce. Raspberries garnish grilled salmon, and in the summer when basil becomes almost ubiquitous, it is slipped into everything from salads to desserts. Somehow, in this Oz-like setting where rainbows are as regular as rain, and hundreds of acres of brilliant red and purple, tulips grow against a backdrop of majestic mountain ranges, we feel comfortable serving and eating outrageously colorful things.  So, salads are regularly filled with tiny violas, yellow and orange nasturtiums, and the occasional petals of a day lily. In spring, don’t put it past a Northwest chef to serve the petals of unsprayed tulips in a salad. They’ taste like snow peas and have the texture of the best butter lettuce. Experiment with other edible flowers in season but be sure to use only unsprayed garden flowers and avoid experimenting with blossoms that are of dubious edibility’.

6 to 8 cups mixed baby salad greens, washed and dried

2 to 3 tablespoons Fresh Raspberry and Basil Vinaigrette (recipe follows)

24 to 36 basil leaves

6 tulips (in spring) or day lilies (in summer)

18 nasturtium blossoms

18 violas. Johnny-jump-ups, or pansies

3 chive blossoms

1 cup fresh raspberries

 

Pick through the salad greens, removing any undesirable leaves. Pile in a large salad bowl and toss with the vinaigrette. Add the basil leaves and toss lightly to avoid bruising the basil. Arrange the petals of the tulips or day lilies on each of 6 chilled salad plates, then divide the dressed greens evenly among them. Tuck 3 whole nasturtium blossoms into each salad, scatter the petals of the violas over the greens, then pluck the petals from the chive blossoms and scatter those over as well. Finally, sprinkle each salad with a few raspberries and serve at once.

 

Fresh Raspberry and Basil Vinaigrette

 

Ordinarily a raspberry vinaigrette is made with raspberry-flavored vinegar. This dressing incorporates whole raspberries, and the pulp of the berries allows the oil and vinegar to emulsify to a creamy consistency.

 

1/2 cup raspberries

3 tablespoons rice vinegar

1 tablespoon sugar

2/3 cup light olive oil or vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

12 fresh basil leaves

 

In a blender, combine the raspberries, vinegar, sugar, oil, salt, and pepper; puree the mixture at high speed. Force the puree through a fine strainer to remove seeds. Cut the basil into fine ribbons and stir in. Use 2 to 3 tablespoons for each salad. Dressing keeps, refrigerated, for at least 1 week.

French Tomato Mustard Tart

French Tomato Mustard Tart

French Tomato Mustard Tart

Choose ripe tomatoes, although they shouldn’t be too soft to the touch. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. However, I don’t recommend plum tomatoes as they have too much juice.  With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices. To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices.  Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese). The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy. Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust. This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.

 

2lbs (900g) ripe tomatoes

2 tsp. salt

1 (370g) ready-rolled puff pastry

2 T. Dijon Mustard

2 cups (200g) grated cheese (ie. Gruyère or Comté)

Optional: 2 T. bread crumbs

2 T. Herbs de Provence

Salt and freshly ground black pepper, to taste

 

Two hours before, slice the tomatoes and lay the slices on a cutting board. Salt them on both sides and lay them flat on a cooling rack. They will loose some of their juice so the crust doesn’t get too soggy when baking.  Pre-heat your oven to 425F (220C) with a rack in the middle. Butter and flour a 9 or 10 inch tart pan/pie dish. Unroll the puff pastry sheet and fit it into a pan. If needed, cut the excess that hangs from the edges. Poke the dough all over with a fork. Evenly spread the Dijon Mustard over the bottom. Sprinkle 1 1/2 cup (150g) of grated cheese on top. Optional: Sprinkle 2 tablespoons of bread crumbs – they will absorb the juice from the tomatoes. Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with a pinch of salt and Herbs de Provence. Repeat the process until no tomato slices remain; you should be able to have three layers of tomato slices. Sprinkle again with a pinch of salt, black pepper, Herbs de Provence and the remaining 1/2 cup (50g) of grated cheese. Bake for 35-40 minutes, until the crust looks crisp and golden. Enjoy warm or cool.  (I saw this with a short crust in mini tins)

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

12 oz Flour

6 1/2 oz Shortening

2 1/2 oz Water (cold)

1/2 tsp. Salt

 

1/2 oz Sugar

1 T. Shallots, sliced

1 cup Dried Cherries

1 3/4 cups Balsamic Vinegar

1/2 cup Sugar

1 1/2 T. Honey

 

1 Boneless Duck Breast

1/4 cup Shallots, sliced

1 T. Olive Oil

3 T. Balsamic Vinegar

Salt & Pepper, to taste

1/4 cup Goat Cheese

2 T. Parsley, fried

 

Mix shortening into flour until fine. Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky. Refrigerate for 20 minutes. Roll dough to 1/8″ think. Grease a small 4-inch tart or pie pan with non-stick coating. Gently press dough into pan and cut away any excess. Using a fork, poke holes in the dough and cover with parchment paper. Pour dried beans or pie weights in dish. Bake tart crust in 375 degree oven for 20 minutes or until golden brown. When cooled, remove crust from dish and set aside. Cherry Jam: Combine the first five ingredients together in saucepan. Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes. Duck Filling:  Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper. Sear duck breast, skin side down until a crispy golden brown. Turn duck over and continue to cook until medium. Remove from pan and let cool. Add onions to skillet and sauté until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool. Thinly slice duck breast and add to the cooled onion mixture. Toss until combined. Assembly:  Spread 1 tablespoon of cherry jam into each tart shell. Crumble 1/3 of the goat cheese into the tart shell. Add duck mixture to the tart and top with remaining cheese. Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

 

4 T. butter

8 cloves Garlic, minced

¼ tsp. Salt

½ tsp. pepper

2 lb. Shrimp, peeled and cleaned

10 oz. baby Kale or Spinach

 

Put the butter, garlic, salt, and black pepper in the slow cooker and stir well. Place the shrimp on top of the butter mixture. Cover the slow cooker and cook on the low setting for 1 to 11/2 hours, until the shrimp are nearly cooked through. Scatter the kale over the shrimp, cover the slow cooker, and cook on the low setting for 30 minutes more, until the kale wilts. Spoon the shrimp and kale onto plates. Serve immediately.

 

8 servings

Calories: 193

Fat: 7g

Fiber: 1g

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

1 tablespoon sesame seeds

I 1/2 teaspoons poppy seeds

1 tablespoon dried minced onion

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 teaspoon fine-grain sea salt

Seeds from 1 large pumpkin, rinsed and dried

1 tablespoon extra virgin olive oil

 

Preheat the oven to 3 75 ° F. Mix the sesame seeds, poppy seeds, minced onion, garlic powder, smoked paprika, and sea salt together in a small bowl. Place the pumpkin seeds in a medium-size bowl, drizzle with the olive oil, toss to coat, then add the spice mixture and toss again.   Spread the seeds out on a baking sheet in a single layer and roast until golden brown, 10 to 20 minutes. Don’t worry if they aren’t crunchy right out of the oven.  They will crisp up more as they cool on the baking sheet.  Store in an airtight container at room temperature

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

4 garlic cloves, coarsely chopped

1 pound dry white beans, soaked (I try to soak them for 2 to 4 hours—it will speed up their cooking time and help them cook more evenly. Soaking isn’t essential if the timing doesn’t work with your schedule; they’ll just take longer to cook)

2 heads garlic

Extra virgin olive oil

1 medium-size white onion, peeled, halved, and root end just barely trimmed so the layers remain together

1 Parmesan rind

3 sprigs thyme

2 1/2 teaspoons fine-grain sea salt

1 teaspoon apple cider vinegar or white wine vinegar

Freshly ground black pepper, for serving

Freshly grated Parmesan cheese, for garnish (optional)

Charred Asparagus End Pesto (also from book), for garnish (optional)

Slices of crusty bread, for serving (optional)

 

Place the beans in a large pot and add 8 cups water. Preheat the oven to 375°F. Slice each head of garlic in half horizontally, and discard most of the papery outer covering (you want the heads to remain intact). Put the heads back together, set each one on a small piece of aluminum foil, and drizzle with olive oil. Wrap the aluminum foil up around each head to seal it into a packet. Bake until the garlic cloves are soft, about 40 minutes. Set aside to cool. Turn off the oven. The beans will have expanded after soaking, so make sure they’re still covered by the soaking water, but not by very much. Add the onion halves, Parmesan rind, and thyme to the pot and bring to a boil over medium-high heat; keep at a boil for 10 minutes. Then partially cover the pot and reduce the heat to keep the beans at a gentle simmer—medium or medium-low heat, depending on your stovetop. If the water level drops below the beans, add hot water from a teakettle to just barely cover them again—don’t add too much! Cook until tender—as little as 40 minutes or as much as 3 hours. It’s important to go by taste, because bean freshness, size, and soaking can affect cooking time. Once the beans are tender, remove and discard the Parmesan rind and thyme stems. Remove the onion halves and place them in a tall narrow container. Squeeze in the garlic cloves from one of the roasted heads, and puree using an immersion blender. (A mini food processor would also work.) Add the garlic and onion puree to the pot of beans along with the salt and vinegar. Taste and adjust seasonings as necessary. Ladle the beans into bowls and garnish each with black pepper, grated Parmesan, and a scoop of pesto, if desired. Serve with bread smeared with the remaining roasted garlic.

Blue Beetroot Foldovers

Blue Beetroot Foldovers

Blue Beetroot Foldovers

 

2 Beets, medium

4 Dates, dried pitted and finely chopped

1 T. Lemon juice, fresh

1/4 C. Pumpkin seeds

2 T. Greek yogurt

½ package | 50 g Crumbled Danish Blue Cheese

1/4 C. / 60 ml pumpkin seeds, toasted; parsley or cilantro chopped finely for garnish (optional)

 

Boil beets in a large saucepan of salted water until tender; remove from heat, rinse with cold water and peel when cool enough to handle.  Using a mandolin or a sharp knife cut beets into very thin 1/8” slices. Place on paper towels to absorb excess moisture.  Combine remaining ingredients and stir to combine; set aside or refrigerate until ready to assemble.. Scoop a heaping tsp. of the Crumbled Danish Blue filling onto half of a beet slice and fold the other half over. Secure with toothpick if they don’t remain closed on their own. Place on a serving dish and garnish with pumpkin seeds and parsley or cilantro if desired.

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

 

crust

1 1/2 C. gluten-free oats

1/2 C. raw almonds

5 T. coconut oil (melted)**

2 T. maple syrup

 

cranberry layer

2 C. cranberries (fresh or frozen)

1 C. water

1/4 C. maple syrup

1 tsp. agar agar (substitute with gelatin powder 1:1 ratio)

 

white chocolate layer

⅔ C. coconut milk (sub with cashew milk)

1 C. raw cashews (soaked*)

¾ C. cacao butter (sub with vegan white chocolate), melted and cooled

1/3 C. maple syrup

Pinch of salt

4 T. vegan white chocolate, melted and cooled

 

For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp. of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.  In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

 

Notes

*soak cashews in water overnight or for at least 3-4 hours.

**use refined (vs unrefined) coconut oil to avoid coconut flavor

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

 

4 ounces cream cheese, softened

1/3 C. packed brown sugar

8 slices white bread, preferably stale

8 slices bacon, cooked

4 eggs

1/2 C. milk

1 tsp. vanilla extract

4 tsp. butter

vegetable oil

 

In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mixture. Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.  In a shallow bowl, whisk together eggs, milk, and vanilla extract. Dip each French toast “sandwich” in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won’t really cook. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown. Cut each piece in half and serve with maple syrup.

Mixed Berry Smoothies

Mixed Berry Smoothies

Mixed Berry Smoothies

 

1/4 C. water

1 C. raspberries

1 C. strawberries

1/2 C. blueberries

1/2 C. cottage cheese

1 handful of ice cubes

2 tsp. honey or agave nectar

 

Add all of the ingredients to the blender in the order in which they are listed. Blend until smooth and pourable. Taste and adjust the sweetness by adding more honey or agave nectar as desired. Start with a medium size handful of ice cubes and add more to adjust the consistency of your smoothie. Adding more ice will both thicken and chill your smoothie.

Vegan Mushroom Sauce

Vegan Mushroom Sauce

Vegan Mushroom Sauce

2 lbs. mushrooms crimini or baby bella

5 T. olive oil

5 garlic cloves, minced

¼ tsp. red pepper flakes

½ tsp. salt

13.5 oz. coconut cream

2 T. nutritional yeast

 

Cut off the stems of the mushrooms and then dice them into ½-inch cubes. In a large saucepan or pot, pour the oil and then sauté the mushrooms over medium-high heat, stirring as they simmer. Cook until they have shrunk some and are a deep brown color. Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well. Then add in the coconut milk and nutritional yeast. Stir everything together until well-combined. Serve hot with your favorite dishes and sides.

Fennel Apple Limeade

Fennel Apple Limeade

Fennel Apple Limeade

 

1 apple, chilled

2/3 C. sliced fennel bulb

1 (4- to 6-inch) celery stalk, coarsely chopped

2 1/2 T. lime juice

1 3/4 C. cold water

4 ice cubes

3 drops stevia, or sweetener of choice, as desired

 

Wash and core the apple, and cut into slices. Place the apple, fennel, celery, lime juice, water, and ice in a blender. Blend on high until fully incorporated. Taste, add the sweetener as desired, then blend again to incorporate. Strain through a fine-mesh strainer, cheesecloth, or nut milk bag.  Pour and drink!

Roasted Cabbage Steaks

Roasted Cabbage Steaks

Roasted Cabbage Steaks

2 small cabbage heads

3 tbsp. olive oil

½ tsp. salt or to taste

2 tsp. paprika

1 tbsp. garlic powder

 

Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.  Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Apple Baked Pork Tenderloin

Apple Baked Pork Tenderloin

Apple Baked Pork Tenderloin

 

3, 1 lbs. Pork Tenderloins

2 tsp. Salt

1 tsp. Black Pepper

4 C. Apple Cider

2 Bay Leaves

6 small baking Apples (I used Granny Smith)

1 stick Unsalted Butter

 

Preheat the oven to 425 and cut each tenderloin in half lengthwise to make 6 even 8-ounce portions. Season each tenderloin with a portion of the salt and black pepper. Place the tenderloins in a baking dish and bake in the oven for 10 minutes. While the tenderloin is baking, heat the cider and bay leaves in a saucepan and bring to a boil. Peel and core the apples but leave them whole. Add them to the boiling cider and bay leaves. Cook for 5 minutes or until the apples have been heated through but are not mushy. Add the apple cider and apples to the baking dish with the pork tenderloin. Bake until pork is cooked, about 20 minutes or 160 degree internal temperature. Set aside the pork and apples and pour the juice into a saucepan over high heat. Stir in the butter to create a smooth sauce. Cut the pork and serve with the apples and sauce. Note: One thing that can happen is the apples disintegrate while in the oven, as happened to me. In this case I just left them in while I stirred in the butter, and it added an interesting note to the sauce. Try out different types of apples for different flavor profiles with this one and enjoy.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

 

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage

Grilled Cheese Chaffle

Grilled Cheese Chaffle

Grilled Cheese Chaffle

1 egg

1/4 tsp. garlic powder

1/2 C. shredded cheddar

2 Slices American cheese or 1/4 C. of shredded cheese

1 T. butter

 

Heat up your  mini waffle maker. In a small bowl mix the egg, garlic powder and shredded cheddar cheese. Once the  waffle maker is heated up add in half the chaffle mixture. Cook for 4 minutes and remove.  Add the remainder of the chaffle mixture to the mini waffle maker and cook for 4 minutes.

Once both chaffles are done heat a pan on the stove over medium heat.  Add 1 T. butter and melt it. Once the butter is melted in the pan and place 1 chaffle down in the pan. Top that chaffle with the cheese of your choice and add the second chaffle on top of it. Heat the chaffle for 1 minute on the first side and flip over and cook for another 1-2 minutes on the other side to finish melting the cheese.

Once the cheese is melted remove from the pan and enjoy!

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

 

2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded

2 tsp. Sesame Oil

2 Cloves Garlic, Minced

¼ C. Soy Sauce

1 tsp. Brown Sugar

2 tsp. Sriracha (or to taste)

 

Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.

Heat the sesame oil in a small skillet or saucepan over medium heat. Cook the garlic, stirring constantly for 2 minutes. Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined. Toss the noodles with the sauce. Garnish with green onions if desired.

Waffled Tuna Cakes

Waffled Tuna Cakes

Waffled Tuna Cakes

 

2 Cans Tuna

1 Egg

1 tsp. Minced Garlic

3 T. Mayonnaise

1 T. Lemon Juice

1/4 C. Crushed Pork Rinds

1/2 tsp. Onion Powder

2 T. Melted Butter

Salt and Pepper (to taste)

 

Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divide the tuna mixture into 6. Place a ball of the tuna mixture onto the center of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

 

Dill Pickle Dip

 

2 Small Dill Pickles

2 T. Mayonnaise

1 T. Lemon Juice

1 T. Fresh Dill

Salt to taste

 

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt.

Apple Core Syrup

Apple Core Syrup

Apple Core Syrup

 

Cores from 5 to 7 apples, no need to remove the seeds (peels if you have them)

1 C. granulated sugar

1/2 C. lightly packed light or dark brown sugar

 

To make the syrup: Place the cores (and peels, if using), the granulated sugar, and the brown sugar in a medium-size saucepan with 1 C. water. Bring the mixture to a boil over medium-high heat, then reduce the heat, and allow the mixture to simmer, stirring occasionally, until the cores are softened and the syrup smells fragrant, 20 to 30 minutes.  Strain out the cores and return the syrup to the pan to keep it warm with the residual heat until you’re ready to eat. If you’d like it to be thicker, bring it back up to a boil, then reduce the heat, and allow the mixture to simmer until it is reduced and thickened to your liking.

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

2 T. margarine or butter

1 large shallot

1 1/2 lb. radishes

1 1/2 lb. small turnips

1 c. water

1/4 c. lower-sodium chicken broth

1 T. Honey

salt

pepper

2 tbsp. thinly sliced mint leaves

1 tbsp. finely chopped chives

 

In 12-inch skillet, melt margarine or butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves.

Crockpot Chicken & Stuffing

Crockpot Chicken & Stuffing

Crockpot Chicken & Stuffing

 

Chicken Breasts

Italian Seasoning

Salt/Pepper

Stuffing Ingredients

 

Cream of Chicken Soup (or healthier homemade version)

Sour Cream

Stuffing Mix- Such as Stove Top

Low Sodium Chicken Broth

Green Beans- Fresh or Frozen

 

Optional Stuffing Additions:

 

Onions

Celery

Dried Cranberries

Rosemary

 

Season the chicken. Place on the bottom of a lightly greased Crock Pot.  Combine the stuffing ingredients and place over or next to the chicken Add the vegetables.  Heat on high for 4 hours or on low for 6-7. See below for tips on regulating the consistency of the stuffing according to your preference. Uncooked stuffing, green beans, and chicken breasts in a crock pot.

 

For Firmer Stuffing:  If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces. If your stuffing is too moist:  Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape. You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

 

2 1/4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3/4 C. (1 ½ sticks) unsalted butter, at room temp

1/4 C. cream cheese, at room temp

1/2 C. sugar

1 C. packed light brown sugar

1 1/4 tsp. vanilla extract

2 large eggs

2 C. semi-sweet chocolate chips

 

In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days. When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats. Drop 2- to 3-T. mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart. Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

 

1 14 ounce can whole-berry cranberry sauce

1 ½ teaspoons grated orange zest

¼ cup orange juice

⅓ cup shallots

1 tablespoon cider vinegar

1 inch section of fresh ginger, peeled and grated

1 teaspoon Dijon mustard

2 pounds boneless pork loin roast, trimmed and patted dry

Salt and pepper to taste

2 tart apples, peeled, cored, and cut into 1-inch pieces

1 cornstarch dissolved in 3 tablespoons hot water

 

Stir together the first seven ingredients in the slow cooker. Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. Place the pork on a carving board, tent it with foil, and let it stand for 10 minutes before slicing. While the pork rests, stir the cornstarch mixture into the sauce and cook until thickened, about 10 minutes. Serve the pork slices with a spoonful of sauce and apples on top. Offer the remaining sauce on the side.

Smokey Top Sirloin

Smokey Top Sirloin

Smokey Top Sirloin

 

4 Carrots, cut into 1” pieces

1 Yellow Onion, chopped

½ lb. Russet Potatoes, chopped

1 ½ lb. boneless Beef Top Sirloin, trimmed

½ tsp. each Salt, Pepper, Smoked Paprika

1 C. Catsup

½ C. Beef Broth

1 T. fresh Lemon Juice

2 cloves Garlic, minced

 

Place first 3 ingredients in a lightly greased 5- to 6-quart slow cooker. Sprinkle steak with salt, pepper, and paprika; place on top of carrot mixture. Stir together ketchup and remaining ingredients. Spread sauce over steak. Cover and cook on LOW 7 to 8 hours or until steak is tender. Cut steak into 1-inch-thick slices; serve with carrot mixture and crescent rolls.

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

 

1 1/2 lb (650g) chicken breast, cut into strips

1 1/2 lb (650g) baby yellow potatoes, quartered

1 T. olive oil

3 T. butter, divided

5 garlic cloves, minced

1 tsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

1 tsp. fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

The marinade

1/4 C. soy sauce (or coconut amino if you’re strictly paleo)

1 T. olive oil

1 T. hot sauce (we used Sriracha)

Fresh cracked pepper

 

To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes. In a large skillet over medium-high heat, mix 1 T. olive oil and 1 T. butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. Keep the same skillet over medium heat and add remaining 2 T. butter, lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken. Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.