Parsley Pesto with Sundried Tomatoes

This recipe is from Elana's Pantry. The addition of sundried tomatoes is a nice twist; however it does darken the overall pesto. You may freeze the remaining pesto successfully.
Growing up we had a salad at every dinner and it was one of my jobs to mince the parsley for the salad. Guess that explains my love for the herb! Parsley is an excellent source of Vitamins C, A, and K, folate and iron.
I have been know to spread pesto on rice cakes topped off with goat cheese for breakfast. Yummy!

Ingredients:

• 2 cloves garlic, peeled
• 1 small bunch flat leaf parsley with stems removed
• 1/2 cup sun-dried tomatoes packed in oil (pat excess oil with paper towel), coarsely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon sea salt
• 1/2 cup pine nuts ( toasted)
• 1/4 cup olive oil

Directions:

Add all the ingredients to a food processor except the olive oil. Process until forms a smooth paste, scrapping the sides once or twice.

While processor is running add the olive oil and process until smooth.

Recipe Suggestion: serves 2

1/2 package Jovial egg rice noodles cooked according to package directions. Drain, reserving 1/2 cup of the pasta water.

1/4 cup Parsley Pesto with Sundried Tomatoes

1/4 cup soft goat cheese

1 cup leftover, cooked chicken breast

Add the pesto, goat cheese, reserved pasta water and chicken to the drained noodles. Stir over low heat and once heated through, dish up...

Comfort food for a winter night.

Indian Spice Chicken and Tomato Rice

This is a labor intensive dish. If you do some prep the day before helps and the rewards are so worth it!
Do all the chop, chop, chopping a day ahead and store in the frig. When prepping ginger; use a spoon to scrap off the peeling and a grater to finish the job. Watch your fingers though!

The grated ginger leftovers maybe frozen successfully for later use. I always have chopped cilantro, parsley, rosemary and thyme in my freezer. Extra work initially, but handy when needed. Put together the spices ahead of time, sear your chicken, cool, refrigerate and the next day you will be ready to go!
I did not do much tweaking of the original; however I mistakenly bought boneless, skinless chicken breasts instead of thighs. The 3 pounds chicken seemed a bit much for the sauce, so I added about 1 1/2 pound of the chicken. If I had used the thighs, may end up adding all 3 pounds. I seared all 3 pounds of the chicken, freezing the remaining 1 1/2 pounds for future dishes. I also added the remaining yogurt to the rice (from a 6 ounce plain Greek yogurt) and added 2 tablespoons of the crushed can tomatoes set aside from the spiced chicken recipe. Also, I like shallots instead of onions. Serve this flavorful dish with fresh grated carrot and chopped celery.  The original recipe is from eat-drink-smile.com Serves 4-6, depending how hungry!

Ingredients for Spiced Chicken:

• 3 pounds boneless, skinless thighs ( seared and cut into cubes)
• 2 shallots, finely chopped
• 1 tablespoon fresh garlic, minced
• 1 tablespoon freshly grated ginger
• 14.5 ounce can crushed tomatoes (reserve 2 tablespoons for Tomato Rice)
• 1/2 cup chicken broth
• 1 cinnamon stick
• 2 green cardamon pods (crushed)
• 3 whole cloves
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin
• 1 tablespoon plain Greek yogurt
• juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• coarse salt

Directions for Searing Chicken:

Wash chicken in cold water and dry on paper towels. Salt and pepper both sides.

Add about 1-2 tablespoons grapeseed oil to a large skillet and heat on medium high.  Add 3-4 pieces of the chicken, not crowding the pieces and sear for 5 minutes per side. Set aside to cool and cut into desired size pieces. 

Directions for Spiced Chicken Sauce:

Heat 1-2 tablespoon canola oil in a large skillet over medium high heat. Add cinnamon stick, crushed cardamon pods, cloves and bay leaf. Stir for one minute. Add the shallots and crushed tomato and cook about 10 minutes.

Add the ginger, garlic, turmeric, red pepper flakes and cumin. Cook this mixture down until all moisture has evaporated; so sauce resembles more of a paste. At this point I fished out the cardamon pods and whole cloves, leaving the bay leaf.

Add the yogurt and chicken broth. Salt to taste. 

Add the chicken pieces and simmer for 35-45 minutes until chicken is very tender.

Squeeze juice of lime and add cilantro to finish the sauce.

Ingredients for Tomato Rice:

• 1 cup basmati rice
• 1 1/2 cup water
• 2 tablespoon ghee or unsalted butter
• 1 small shallot, chopped
• 2 cardamon pods, crushed
• 1 cinnamon stick
• 2 bay leaves
• 2 tablespoons of the reserved crushed tomatoes
• 2 tablespoon fresh cilantro, chopped
• coarse salt
• Greek plain yogurt ( left over from Indian Spice Sauce)

Directions for Tomato Rice

In a medium saucepan melt the ghee or butter over medium heat. Add the shallot, cardamon, cinnamon stick, and bay leaf and cook until onions soften. Add the rice and toss with the spices to coat well. 

Add the water and reserved crushed tomato and bring to a boil. Cover and reduce heat to low and cook 15 minutes. Remove from heat and leave lid on an additional 10 minutes.

Finish with salt, fresh cilantro and remaining Greek yogurt. Mix well with a fork. 

Asian Spice Slow Cooker Chicken Wings

All that I got to say is "wonderful"!

Ingredients:

• 2 pounds chicken wings
• 1 cup chicken broth
• 2 tablespoons fresh garlic, minced
• 1 tablespoon Chinese Five Spice Powder (blog: 1/27/14)
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh cracked pepper

Directions:

Grease the bottom and sides of the crockpot lightly.

Place the chicken wings in the slow cooker in a single layer.

Mix together chicken broth and minced garlic and pour over the wings.

Combine the Chinese Five Spice, salt and pepper.

Sprinkle evenly over the top of the wings.

Cook on high for 4 1/2 hours.

Remove from the crockpot and finish the wings on your grill on high heat for about one minute on each side. I added this step; as I like my wings a little crispy. If you omit this cook in the crockpot for 5 hours...

Serve with Asian Dipping Sauce (blog: 6/9/19 label:sauces) I actually slathered on!

Taco Pasta

This recipe originated from overworked supermom... She whipped out a modified version and now I whipped out yet another modified version! For the pasta shells I used Jovial egg rice noodles. Instead of onion, I had shallots on hand. Made my own taco seasoning: Taco Seasoning (blog:2/21/14); using the entire recipe. Substitued 3 ounces soft garlic and herb goat cheese for the cream cheese and used 6 ounces plain Greek yogurt for the sour cream. This is yum. Serves 4 generously.

Ingredients:

• 1 pound ground round
• 12 ounces pasta shells or Jovial egg rice noodles
• 1 small onion, chopped or l large shallot
• 2 garlic cloves, minced
• 1 14 ounce diced tomatoes
• 1 package taco seasonings or homemade
• 3 ounces cream cheese or soft goat cheese
• 1/2 cup sour cream or 6 ounces plain Greek yogurt
• 1/4 cup chopped cilantro
• salt and pepper

Directions:

In a large skillet cook the ground meat and onions over med-high heat. Add the taco seasonings, tomatoes, and garlic. Simmer for 5 minutes.

Stir in the cream cheese, sour cream and cilantro and slow simmer.

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Return pasta to the pan and add the sauce; tossing gently. 

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Indian Spiced Quiche

I am continuing my theme of trying new recipes. I am batting 2 for 2! This quiche is delicious... Recipe includes healing spice turmeric, and is high in protein and calcium. Could be eaten for breakfast, lunch or dinner. I did tweak a few ingredients. For the 1/2 cup of buttermilk; I heated 1/2 cup water and added 5 ounces of garlic and herb soft goat cheese (Whole Foods brand) stirring to mix and substituted shredded provolone cheese for mozzarella. Also for the 1 cup frozen spinach; I used fresh, chopped spinach. The original recipe is from Pinterest.

Ingredients:

• 6 eggs
• 1/2 cup buttermilk (see intro for substitution)
• 1 cup mozzarella (see intro for substitution)
• 1 small shallot or onion, chopped
• 1 large white potato, peeled and small diced
• 1 cup frozen spinach, unthaw with water squeezed out (see intro for substitution)
• 1 1/2 teaspoon curry powder (Madras Curry Powder (blog: 4/23/13)
• 1 1/2 teaspoon coriander powder 
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon garam masala (Garam Masala (blog: 4/23/13)
• 1 teaspoon turmeric
• 1/2 teaspoon coarse salt
• margarine or butter
• flour or almond flour

Directions:

Heavily grease a glass pie pan with margarine or butter and coat with flour or (GF )almond flour.

Fill a saucepan with the diced potatoes and cover with cold water. Bring to a boil and cook until fork tender; about 15 minutes. Drain and set aside.

In a skillet over medium heat add one tablespoon oil. Add the spices, onion, and spinach. Cook until onions are soft, 5 minutes. Toss in the cooked potatoes, coating with the spices.

In a large bowl, beat eggs and buttermilk. Mix in the cheese. Add the potato mixture and stir to combine. Pour egg mixture into prepared pie plate.

Bake in a preheated 375-degree oven for about 35 minutes; until eggs are set.

Bacon, Leek and Mushroom Risotto

I have been going through my pins on Pinterest and decided I was going to try several recipes this week. The risotto was first on the list; since I had much of the ingredients on hand. I made sure to check what ingredients overlapped. For example, while peeling and mincing the fresh garlic; I did so for the other recipes planned for later in the week. The minced garlic is drizzled with a little olive oil and stored in the refrigerator ready to go... Of course, one can always buy garlic already minced! This made enough for six people and I plan on freezing the leftover portions for another day.

Ingredients:

• 5 cups chicken broth
• 4 slices bacon, cooked and chopped
• 2 large leeks (white and light green parts only, halved, washed then chopped
• 8 ounces mushrooms, sliced
• 1 large shallot
• salt and pepper
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/4 cup white wine (I used rice wine vinegar)
• 1 tablespoon fresh thyme, chopped
• 1/4 cup freshly grated parmesan cheese

Directions:

Bring the chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.

Meanwhile cook the bacon. This I do in my toaster oven at 400-degrees on a foil-lined baking sheet. 

Cook about 15 minutes. Remove to a paper toweled plate to drain and cool.

See how great the bacon cooks with minimum mess!

Place the bacon drippings in a medium saucepan; adding extra olive oil to equal 2 tablespoons.

Add the leeks, mushrooms and shallots and cook on medium-high heat until tender and golden brown; about 7-8 minutes. Add salt and pepper to taste.

Add the garlic and saute one minute.

Add the rice then stir to coat and cook one more minute.

Turn heat down to medium and add the wine and stir until absorbed by the rice.

Add the hot chicken broth. Stir constantly until rice is tender and nearly all the broth is absorbed, about 25 minutes. The rice should be at a gentle boil.

Remove from the heat and stir in thyme, parmesan and cooked bacon.

Yum! Fresh parm!

Rosemary Barbecue Rub

Rosemary is a powerful antioxidant; which sweetens the deal with this flavorful rub. Sprinkle the rub on meat, poultry or fish about two hours before grilling.

Ingredients:

• 2 tablespoons dried rosemary
• 2 tablespoons black peppercorns
• 2 tablespoons sea salt
• 2 tablespoons sweet paprika

Directions:

Place all ingredients in a spice blender and grind to a coarse powder.

Makes about 1/2 cup.

Recipe suggestion:

Coat both sides of two boneless, skinless chicken breast with the Rosemary Barbecue Rub. 

Heat a small skillet coated with grape seed oil. Sear the chicken for 5 minutes per side. Finish in a 350-degree oven for 10 minutes. This searing method is courtesy of Allison. Chicken is moist and flavorful.

Jovial Rice Egg Noodles are a wonderful product. My only complaint is it is hard to gauge how much to boil up... Happily, they reheat beautifully.

Boil noodles according to package directions. Drain. Return the noodles to the pan.

 Add 1/4 cup Herb Cheese Butter (blog: 3/6/13). Always have on hand in the freezer. Add 1/4 cup soft goat cheese and 1 cup chicken broth. The goat cheese I bought at the Longmont Farmer's Market this summer and then froze in containers. Hope they return this year! 

Serve the chicken sliced on top of noodles wih fresh ground pepper and chopped fresh spinach.

Recipe suggestion:
This dish was created because I sent Rob to the grocery store to get 2 boneless, skinless chicken breasts to brine and grill. He came back with a package of six chicken tenders. So, I generously sprinkled this rub on both sides and pan seared the chicken in a little grapeseed oil for about 3-4 minutes on each side. I finished the tenders in a 350-degree oven for about 10 minutes. The last 4 minutes I topped each tender with a dollop of the following mixture: 1 cup ricotta cheese, 1/4 cup pesto and 1/4 cup freshly grated parmesan cheese. We both agreed it was fabulous! Love this rub!

Thai Chicken Marinate

This recipe is from my good friend, Karen. When the boys were home; every year six families would rent cabins in Estes Park at the beginning of the summer. This chicken was put on the menu list every year. Great served with Indian Rice (blog: 1/11/15). You may purchase the Chinese five spice if desired.

Ingredients:

• 1/4 cup tamari (wheat-free) or soy sauce
• 1/4 cup dry sherry
• 1 tablespoon fresh basil (chopped) or 1/2 tablespoon dried basil
• 6 cloves garlic (chopped)
• 1 tablespoon honey
• 2 teaspoon fresh ginger root (minced)
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five spice (blog:1/27/14)
• 4 boneless, skinless chicken breasts cut in chunks to be skewered and grilled

Directions:

Comine all the ingredients except chicken. Place the chicken in a zip-lock bag and add the marinade. Seal and place in the refrigerator for at least 2 hours. Turn the bag every so often to incorporate the marinade.

Remove the chicken from the marinade and discard. 

Place the chicken chunks on skewers and grill over direct high heat (450-degrees) for 3-4 minutes per side.

Indian Rice

I found this recipe on the internet; Madhur Jaffrey's Indian Cooking. I am always looking for recipes with turmeric (the poor man's saffron). Turmeric is powerfully rich in antioxidant and anti-inflammatory actions. Bay leaf also equals as an antioxidant star. Cinnamon is known to control blood sugar problems and cloves used to boost circulation, an analgesic, reducing pain and an anti-inflammatory.
The rice is delicious; with the Greek yogurt adding creamy comfort and tang.
Ingredients:

• 1 cup Lundberg basmati white rice
• 1 1/2 cup water
• 1 tablespoon ghee or unsalted butter
• 1 bay leaf
• 1-inch piece cinnamon stick
• 3 whole cloves
• 3/4 teaspoon turmeric
• 1/2 teaspoon salt
• 6 ounces plain Greek yogurt
• fresh ground black pepper

Directions:
In a medium saucepan with tight fitting lid add all the ingredients except yogurt. Bring to a rolling boil, cover with the lid and reduce heat to low. Cook for 15 minutes. Remove from heat and steam for 10 minutes with lid on. Remove the bay leaf and whole cloves. Add the yogurt mixing with a fork. Finish with fresh black pepper.