Last-picnic-of-the-year Potato Salad

For those of you who are not quite ready for soups and casseroles, here is a yummy potato salad recipe


5-6 medium red potatoes
1/2 medium sweet onion
1 large dill pickle
2 hard-boiled eggs
1 cup mayonaise
2 TBS sugar
1 TBS apple cider vinegar
1 tsp prepared horseradish
1 tsp prepared yellow mustard
1 tsp dried or fresh dill
cracked black pepper and seasoned salt to taste

The day before or the morning of bake potatoes in 350 degree oven until you can feel them give when you squeeze them or they can be easily pierced with a fork.  Be careful not to over bake them.  Also hard boil the eggs then cool both eggs and potatoes in the fridge until completely cool. 

Cut away potato peel (optional), cube potatoes into 1/2 inch cubes and put into large mixing bowl.  Dice onion, eggs and  pickle and add to potatoes.  In a small bowl combine mayo, vinegar, sugar, horseradish, mustard and dill; stir until sugar is completely dissolved.  Fold sauce into spuds gently with a spatula then salt and pepper to taste.

cover and refrigerate at least one hour before serving

Apple Zucchini Bread

I don't know about you but year after year of too much zucchini has left me a little burnt out on regular old zucchini bread so this year I have experimented a little and come up with a couple of new (picky-eater-approved) zucchini bread recipes.  The first is an Apple zucchini bread.  This bread is moist, flavorful and easy to make and eat!

Ingredients

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 1 cup oatmeal
• 3 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 5 eggs
• 1 cup unsweetened apple sauce
• ½ cup vegetable oil
• 1 cup white sugar
• 1 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 2 cups grated granny smith apple
• 1 cup walnuts (optional)

Directions

1. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and apples.
2. Transfer to three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Best Broccoli Picnic Salad of all time (says my sis)

This salad is chock-full of good-for-you veggies and it's a pleasant departure from other ho-hum "healthy" picnic salads we are all used to.  This salad is fantastic as a side to your BBQ chicken or burger.  It's also yummy served on a bed of salad greens as a lunch or dinner or a hot day.  Or wrap it in a flat bread or pita with from fresh chicken breast for a super special sammy.

This batch serves 2-3

• 1 medium broccoli florette with stem chopped into bite-size pieces (about 2 cups)
• 1/2 medium onion diced (rinse diced onion under warm water if you don't want dragon breath)
• 1/2 cup reduced fat mayo
• 1 Tbs white wine vinegar
• 1/2 Tbs white sugar
• 6-8 pieces bacon-chopped(cooked until crispy)
• 1/3-1/2 cup currants (or raisins but currants are better)

mix mayo, vinegar and sugar together in medium bowl until smooth.  Add everything else and stir until veggies are coated.  Refrigerate overnight then drive it around in a cooler until you get to your picnic.  This salad is best when shared with a friends

Happy eating!

Super Yum Chocolate Chip Cookies (Vegan!)

These little honeys will knock your socks off!  Well maybe not literally but I bet you find yourself saying, "holy moly this is a good cookie!" after your first bite.  The best part is they're health- and animal-friendly (a.k.a. vegan)

use vegan versions

• 1/2 cup vegetable oil
• 1/2 cup vanilla coconut milk (found in dairy section next to refrigerated soy milk)
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 1/2 cup unsweetened applesauce
• 4 teaspoons vanilla
• 2 cups all purpose flour 
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

preheat oven to 300 degrees F.  Whisk together applesauce, oil, coconut milk and vanilla extract.  Fork together dry ingredients then mix with wet.  Fold in chocolate chips.  On an airbake cookie sheet drop dough in mounded tablespoon scoops 3" apart.  Bake 15-20 minutes for soft cookies.

Cool on pan 2-3 minutes then move to rack to cool completely.  I like them best with coffee for breakfast.

Happy eating!

The Best Banana Muffins Ever! P.S. they're vegan

These muffins are amazing! Moist, banana-ey, healthyish, and totally vegan (don't worry, your devout meat-eater friends and family won't be able to tell the difference)!  I try to double or triple this recipe whenever possible and freeze some of these delicious darlin's for a later time; how many I make is usually dictated by the number of ripe bananas I can get my hands on. 




Use vegan versions 

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup old fashioned rolled oats
• 1 teaspoon baking soda
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 4 RIPE bananas, mashed
• 1/2 cup dark brown sugar
• 1/4 cup unsweetened apple sauce
• 3 tablespoons vegetable oil
• 1/2 cup semi-sweet chocolate chips (essential)
• 1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees Fahrenheit (190 degrees C).  Line 12 muffin cups with foil cups or grease cups with shortening (my preferred method).  Mash bananas in a large mixing bowl with a potato masher.  Add to them brown sugar, apple sauce, and oil.  Mix well.  Dump flours, oatmeal, salt, soda and powder to the bowl on top of your wet stuff.  Fork dry ingredients together to disperse soda, powder and salt then mix everything together with a spatula until just combined (you could use an extra bowl to combine dry stuff but who wants to have to do more dishes).  Fold in chocolate chips and nuts.  Add 1/3 cup portions of batter to muffin cups.  Bake 15ish minutes or until toothpick comes out clean when inserted to center of a muffin. 

Note: be sure you're testing the actual muffin with the toothpick and not a chunk of banana or it will never come out clean and you'll end up with a sad, hard, burned hockey puck.  Cool in pan for 5 minutes then turn out onto cooling rack and cool completely.  Display artfully on raised cake plate if consumption will take less than 4 days or store in a freezer bag in fridge for 1-1 1/2 weeks or in freezer for many weeks (not sure how many exactly because mine don't usually last more than 2)

Happy eating! 

Indonesian S'more

I am making Indonesian S'more tonight for dinner in honor of my father who passed away two weeks ago yesterday.  This dish is from my father's birthplace of Indonesia and was the first (or maybe the only) dish he taught me how to make.  It is a food that is reminiscent of the meals made in the homes of my Indonesian-Dutch relatives. In fact it reminds me of my Opa's house almost as much as green shag carpet does.  Serve S'more over sticky white rice for a meal that is so quick and easy to make.  If you like your food spicy, add Sambal.  Sambal is a traditional hot sauce that is available in Asian specialty stores or larger supermarkets.  And/or I will post a recipe for Sambal soon.   Just remember; a little Sambal goes a long way.  Or as my Opa would say, "Meisje, niet teveel."  He calls my sister and me "Meisje" and I think "niet teveel" means "not too much" in Dutch.

Ingredients:

• 6-8 chicken thighs, bone-in but skin removed
• 2 tbsp butter or olive oil
• 1 yellow onion, sliced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup Kecap Manis ABC sweet sauce (sweet soy sauce found at specialty Asian groceries) you could substitute with teriyaki sauce but it's not quite the same.
• 1 cup water
• red pepper flake and salt to taste

In a big skillet or wok heat butter on medium-high until melted.  Brown chicken thighs on all sides then add onions and mushrooms.  Heat onion and mushrooms until onions start to caramelize but stir frequently to prevent burning.  Add garlic then water and deglaze the bottom of the pan (scrape the yummy bits off the bottom.)  Turn heat to medium-low and add ABC Sauce.  Stir well and simmer covered until chicken reached 160 degrees.  Uncover and simmer until sauce thickens to your preference and chicken temp reaches 165 degrees.  If sauce ends up too thick just add a little more water. Simmer time will really depend on how big your chicken thighs are; should take between 15 and 20 minutes but I would start checking the temp around 10 minutes.  Serve over sticky rice*. 

*for sticky  rice:

• add one quarter-again the amount of water called for on the package directions (example: 1 cup of rice usually calls for 2 cups of water; you would use 2 1/2 cups of water)
• soak rice in the water used to boil it for 20 minutes before starting to cook it
• stir rice once half way through cooking it. 

Happy Eating!

Basic Roasted Chicken

Here is my recipe for basic roasted chicken.  I make at least one of these every week and keep it on hand for sandwiches, salads, tacos, casseroles, soup, pretty much any dish that might need a quick and easy protein source.

1 whole chicken
olive  oil
1/2 yellow onion, chunked (big pieces but don't worry about the shape)
2 ribs celery, chunked
kosher salt
celery seed
dried marjoram

preheat oven to 400 degrees.  In a roasting pan large enough for the bird to not touch the sides, lay down onion and celery.  Remove any extra parts from your chicken's cavity and place on onions and celery.  drizzle with olive oil, sprinkle with salt, celery seed and marjoram.  cover with lid and roast.  After 30 min begin checking temp by sticking meat thermometer into thigh avoiding the bone.  chicken is ready to be brought out when temp reads 160 degrees.  Also, at about 30-45 minutes, slice through the skin that is holding the leg/thigh to the body all the way down to the thigh bone.  This is the last area to finish cooking, exposing it will allow it to cook thoroughly without drying out the breast.  Once the temp reached 160, remove the chicken and leave it covered on the stovetop for a full 10 minutes.  This is very important as it allows the carry-over heat to finish cooking the bird (again without drying it out) and the juices to redistribute.  If eating as a meal, carve and serve.  If saving for other meals, wait another 20 minutes then remove from bones and refrigerate.

Happy eating!

White Chicken (or Vegetarian) Chili

This dish is way good, wonderful on a rainy or cold day and really easy to make into a large batch.  It takes minimal dishes to prepare and serve which means very little clean up.  Also, it can be made in the crock pot so it's wonderful on busy days.  It is also easily converted to a vegetarian dish,  I dare you to make the vegetarian version for your meat-eating family, I bet they won't even be able to tell the difference.


Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 yellow pepper, diced
• 2 Anaheim peppers, diced with seeds (or turn up the heat by using 2 jalapeno peppers instead)
• 2 cloves garlic, minced
• 2 cups vegetable stock
• 4-16oz cans white beans, drained but not rinsed (if you're not picky about color use any combo of white, black and kidney beans)
• 3 cups pre-cooked chicken (I used roasted whole chicken that I keep on hand [I'll post recipe]  You could use a rotisserie chicken from the supermarket [skin and bones removed] or if making this in crockpot use raw chicken breast cubed to 1 1/2 inches)*
• 2 tsp ground cumin
• 2 tsp chili powder
• cayenne pepper and salt to taste

*For vegetarian version, substitute chicken with 2 packages or Morning Star Meal Starter (Found in the freezer isle)


To make on stovetop:
 In medium stock pot heat olive oil over med-high heat.  Saute onion until translucent, add yellow pepper and Anaheim peppers and stir until they just begin to soften.  Add garlic and stir until garlic just begins to heat (it will start to smell really good)  Add vegetable broth and deglaze the bottom of the pot (scrape the yummy onion bits off the bottom).  Turn heat down to low and add the rest of the ingredients and simmer uncovered, stirring occasionally until the chicken breaks down and you can't see the onions and peppers any more.  If chili gets too thick in the process add more vegetable broth.  This can be eaten after about 20 minutes of simmering but I like to let it go a couple of hours.


To make in crockpot:


Dump all the ingredients into your crockpot, stir then cook on low for 4-6 hours.  If using raw chicken breast or the Morning star, add it at the beginning.  If using pre-cooked chicken add it to the pot at the last hour and stir well.


serves four people if some of them are REALLY hungry or 6 normal people.  I serve this with corn bread.  I won't bother posting the recipe for that because I usually just use the recipe on the back of the corn meal bag.


Happy Eating!

Chicken or Vegetarian Stir Fry

After Tuesday's really involved meal I opted for a simple one-dish dinner for last night.  This dinner is light, healthy and super quick to make.  Not to mention way yummy.  For me, the doneness of the veggies in stir fry is what makes or breaks the dish so the order of operation here is really important (I really hate under cooked onions and over-cooked carrots.)   The sauce is very light and really only serves to enhance the natural flavors of the veggies.  You may add more to your taste but remember, the goal for this dish is light and healthy.  This recipe is for the exact dinner I made last night, however, I encourage you to be diverse and creative with your selection of veggies.  I have also listed at the bottom some alternative ingredients to make your dish vegetarian or vegan and to increase the protein content.

Ingredients (in order of appearance):

1 c white or brown rice
1 onion
8-10 mushrooms
1-2 cloves garlic
2 tbsp flour
1/4 c  teriyaki sauce (I used Yoshida's last night.  One day soon I will post my "from scratch" version)
1/2 orange bell pepper
2 carrots
1 c broccoli
1 1/2 c pre-cooked chicken (Tuesday's glazed chicken is super yummy in this but any cooked chicken will do)
kosher salt and red pepper flakes to taste

Cook rice according to package directions.  Wait until rice is almost done to complete the rest of this recipe.  Chop all veggies except the garlic into uniform pieces.  Remove any bones from chicken and cube into approx 1 inch chunks.  Heat oil in large skillet or wok over medium-high heat and finely mince garlic.  Add onion to pan and fry until almost translucent.  Add mushrooms and stir fry until they start to soften.  Add garlic and stir fry just until garlic starts to heat up (you'll know this is happening because your pan will start to smell AMAZING).  Stir in flour until it is absorbed, turn down heat to medium-low and add teriyaki sauce.  Add in other veggies and stir fry until carrots just start to soften and broccoli turns bright green.  Add chicken and stir fry for just 1 or 2 more minutes then remove from heat.  Cover and let sit for a few minutes (long enough to set the table and get drinks.)  The residual heat will finish warming the chicken to the right temp without drying it out or making your veggies too soft.  The goal here is to end up with vegetables that are only slightly softened (with the exception of the onions and mushrooms) this brings out the sweet flavor of the carrots and peppers without compromising the nutrients in them.  Salt and red pepper to taste

Here are some alternative ingredients for vegetarian and protein packed versions:  For vegan, just use a vegan teriyaki sauce

• Instead of white rice use any combination of brown rice, quinoa(low gi and high in protein), and barley(low gi)
• edemame - green soy beans.  They look like tiny lima beans but are way more yummy and are super high in protein
• substitute chicken with extra firm tofu.  It's not for everyone but I enjoy it

Plate stir fry over hot rice and enjoy with a tall glass of ice water and some green tea.  You can feel totally confident in your healthy choice for dinner tonight!

P.S. I'll post the way good, healthish dessert I had a little later this afternoon

Happy eating!

Winner Winner Chicken Dinner!

Dinner was amazing last night! Herb-glazed chicken, stuffed mushrooms, baked red potatoes and garden salad.  Followed by Banana chocolate chip cake topped with fresh whipped cream and coffee for dessert.  Normally I would save this kind of line-up for a special occasion or at least a Sunday but last night I was feeling inspired!  Maybe it was all the sunshine and crisp air yesterday.

The following is the recipe for this entire meal.  If followed in about the same order it should take you about an hour and a half to put this meal on the table:
Ingredients:

Herb-Glazed Chicken:
8 bone-in chicken thighs (skinless)
1/2 onion
2 cloves garlic
sprig fresh rosemary
1/2 c teriyaki sauce
pinch kosher salt
1/4 c BBQ sauce
juice of 1 lime
1 tsp crushed red pepper

Baked Potato:
4 red potatoes
sour cream
grated cheddar cheese
hot sauce
other desired toppings

Stuffed Mushrooms:
8-12 white mushrooms
1/2 onion
1/4 red or yellow bell pepper
1 clove garlic
2 tsp olive oil
1/4 c Italian bread crumbs

Garden Salad:
Lettuce
1/4 orange bell pepper
few slices onion
any other yummy veggies
Caesar dressing

Banana Chocolate Chip Cake with Whipped Cream:
6 Tbsp unsalted butter
1/3 c white sugar
1/3 c brown sugar
1 egg
1/2 tsp vanilla extract
1 ripe banana
1 1/3 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 c chocolate chips
1/2 pint whipping cream
1 tsp sugar
1 tsp vanilla extract

Preheat oven to 350 degrees.  Poke 4 red potatoes and pop them in the oven.  Lay out chicken in single layer bone side up in 11x7 baking pan.  Drizzle with all teriyaki sauce and 1/2 of lime juice, thickly slice 1/2 onion and garlic cloves and sprinkle over chicken.  Place chicken in oven and set timer for 20 min.

While chicken is cooking pull stems from mushroom caps.  Put stems, garlic clove, onion, bell pepper and 1/2 oil in food processor and process until fine.  Add bread crumbs and pulse until combined.  Coat bottom of baking sheet with other 1/2 of oil.  Lay out mushroom caps and fill with filling. 

When oven timer goes off, put in stuffed mushrooms. Turn over all pieces of chicken and glaze with a mixture of BBQ sauce, 1/2 lime juice and red pepper flakes and set timer for another 20 minutes.

Next make batter for cake.  Cream together butter, sugars, egg, vanilla and banana.  Add flour, baking powder and salt, mix until just combined.  Fold in chocolate chips.  Bake cake in a greased loaf pan.  When timer goes off again, put in cake, and remove stuffed mushrooms from oven and cover with foil.

Set timer for another 20 minutes.  Begin checking chicken temp every 5-10 minutes.  Remove chicken when temp reaches 165 degrees and cover with foil and allow to rest 10 minutes.  This will allow temp to rise another 10 degrees to a safe eating temp while preventing dry chicken.

Assemble salad and toss with dressing.  Whip cream with remaining sugar and vanilla in mixer until soft peaks form and set aside.

Cake may take another 20 minutes.  Remove from oven when a tooth pick comes out clean when poked into the middle.  Allow to sit about 5 minutes then turn out onto cooling rack and leave uncovered until after dinner.  Plate chicken, mushrooms, salad and top spuds.

Enjoy this dinner at the table with your family and ask them about their day.  Don't forget to save room for dessert!  Brew coffee while the kiddos or hubby clears the table then plate thick slices of still-warm cake and top with fresh whipping cream (may have to give it a quick whip if it has started to soften).

Don't worry about the leftover chicken, it is going to be amazing in tonight's stir fry!

Happy Eating!

-Courtney