Pretty Chicken

Yummy dinner last night! Chicken with Bell Peppers and Hominy. Got it from Eating Well Magazine, which I’d never tried before. This was simple and easy. You can find the recipe at that link, but here’s a quick rundown with my substitutions. The one on the site is for four, this is halved for two.

  • 2 teaspoons canola oil—really might not even need that much
  • little less than a pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 2 teaspoons ground cumin, divided
  • ½ teaspoon salt, divided
  • 1/4 cup finely chopped fresh cilantro
  • 1 medium red bell pepper, chopped—I did four small sweet yellow, red, and orange peppers
  • 1 cups sliced carrots —I did just a little more than a cup of multi-colored carrots
  • 1/2 red onion, chopped
  • 1 tablespoons water
  • 1 can 15 oz hominy, rinsed
  • 2 cloves garlic, minced—-didn’t halve this because garlic is awesome
  • 1 (4 oz) can diced green chiles
  • juice of 1/2 of a lime
  • a few pieces of diced avocado—didn’t use this on my portion, it’s an extra that I didn’t think it needed

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Cook chicken in a skillet over medium-high heat in the canola oil with half the cumin and salt. 5-7 minutes, just till it’s done. Put the chicken in a bowl, toss it with the cilantro, cover to keep it warm. In the same skillet (no additional oil) add the peppers, carrots, onions, water, rest of salt and cook about 5 minutes or so till the veggies are tender but not mushy. Add hominy, garlic, rest of cumin and cook about a minute. Add chiles and lime and cook one last minute.

Fill the plate with the veggies then top with chicken. It’s fairly hearty but not at all heavy and lots of flavor. It’s pretty as a picture, too.

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Like I said, I didn’t add the avocado to mine. Not a fan really. Here’s the nutrition info as prepared from the original recipe:

  • Serving size: ¾ cup chicken & 1½ cups stir-fry each
  • Per serving: 415 calories; 15 g fat(2 g sat); 10 g fiber; 34 g carbohydrates; 37 g protein; 123 mcg folate; 103 mg cholesterol; 10 g sugars; 0 g added sugars; 12,846 IU vitamin A; 102 mg vitamin C; 86 mg calcium; 3 mg iron; 485 mg sodium; 1,200 mg potassium
  • Nutrition Bonus: Vitamin A (257% daily value), Vitamin C (170% dv), Folate (31% dv)

New Cooking Plan

Starting some new cooking habits. I like to cook and I love to bake! Ovens are like magic to me. You put something in it, wait a while, and it comes out entirely different. My mother was a Home Eco teacher and a great cook, but my father’s tastes were simple and he preferred the same five or six things over and over and over.

And over.

I learned to cook from my mother (obviously) who approached cooking more as a science than an art. It was all about the chemical reactions between the foods. Precise measuring was critical as was timing. I suppose I am ok in the kitchen. Most of all, I know how to follow a recipe and I think that’s a fine skill to have.

Recently I’ve been inspired by a friend of mine who cooks for her family all the time and has been using a lot of Cooking Light magazine recipes. Typically, I’m cooking only for myself, so this is often an impediment to cooking altogether. However, looking at the things she had prepared, they were almost all 4 servings. Perfect for her three person family and perfect for cutting right in half for little ole me tonight and lunch tomorrow.

I’ve been trying Blue Apron. I say trying because the food is fantastic and fresh and almost always organic and easy to make and just right portions. But the food just kept coming and I kept forgetting to cancel the week before I wasn’t going to be home and consequently I also kept throwing away really great food that had spoiled before I even got to it.

So, I put the Blue Apron on hold, got a Cooking Light subscription and…. Here We Go!

First meal: Chicken Sausage and Broccoli Rabe Penne
Follow the link for the recipe itself*

Remember how I just said that I am usually cooking for me, myself and I? Well, every once in a while I’m cooking for a whole bunch of campus ministry college students. We have a smallish group, but it’s a whole lot more than the “single serving” I typically search for.  But those Cooking Light meals are servings for 4, which is easily doubled to 8, which was just what we needed Monday night. And pleasing college students with a “light” meal was a big test. They loved it!

There was no Broccoli Rabe in my local grocery store, so it was regular broccoli. Looks like the nutrition is similar. Although there are more calories, it isn’t significant and IT’S A GREEN VEGETABLE so I think it’s ok. A good place to look for nutritional values I’ve found is here, especially if you like pretty charts and lots of data!  It was easy to make, not quite as quick as the recipe implies, but still not a lot of effort. I will definitely make it again.

Pictured here is the platter with four servings.

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*the Cooking Light website has all of their recipes stored on the My Recipes database. This does not mean, however, that all the recipes at My Recipes are light. They really, to my great disappointment, are not. Even so, My Recipes has a save feature that is admittedly pretty cool. But, my advice is to either buy the magazine or search on Cooking Light for what you want.

 

End Of Summer Canning

Well, I want to be canning but it seems that I can’t get there from here because my schedule is overflowing with work things to do. However, it appears there may be canning opportunities next week!

What to can? Well, I’m not completely sure what will be on the menu, though apples are likely. Barber’s Orchard is just down the road and they’ve got some delicious apples! I found this article about what kinds of foods are in season in North Carolina throughout the year and it seems, logically, that what’s in season is what’s eligible for preserving. I’d like to freeze some things but I have extremely limited freezer space so I couldn’t really do much with that.

Although I’d be happy to not deal with apple sauce for a while (due to the relatively recent apple sauce extravaganza at the church with over 21 gallon bags to freeze), I’m still quite likely to do something or another with apples. I’d like to make stewed (not sauced) apples or something like I usually put into apple pies so that I could have canned apple pie filling. I’ve still got some of these spiced apples that I canned a couple of years ago and they’re pretty yummy but not exactly what I wanted to do.

Hopefully more posts and photos of fruity veggie goodness will follow soon!

Freezing Fresh Basil

Last week I joined several ladies at the church for a “Canning Bee” as we sliced, cooked, squished, and bagged countless apples into over 20 gallons of applesauce. It was all spooned into plastic bags and frozen and it made quite a windfall for the Community Table! While I think it is really great to give food to community organizations that provide meals to those who need some assistance, I also think it’s pretty awesome to give them really GOOD food–good tasting and good for you, too!

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That same day, the woman with the proliferation of apples brought an equally abundant harvest of basil. In fact, it was so much basil that the whole church smelled deliciously of basil even the next day long after the apples were gone.

Ultimately, I was the recipient of the lion’s share of this harvest (two gallon sized bags crammed full!) and was delighted but clueless as to what to do with it all. My hope was to make pesto at some point but that point was not any time soon, so the only option I could come across was freezing.

However, I’ve never frozen basil before. One suggestion I had been given was to place them flat in a ziplock and freeze them that way. Then they could be crushed when frozen and wouldn’t have to be chopped. I was pretty worried that they would turn brown or black if I did that. I did a small sample of leaves in this way and while it was super easy to “chop” them by simply squishing the bag, they did indeed turn quite dark.

Even though I was willing to use a small portion of the enormous bounty of basil for that test, I wasn’t willing to risk it all, so I found a solution on Pinterest. (see my Pinterest page for my boards.) Here’s what I found and it really does a super job and it’s part way towards the pesto I want to make, too, because it involves olive oil.

You will need: fresh basil, olive oil of your choice, some kind of container to freeze it in that is (my suggestion) no larger than a 1 cup size.

Wash the leaves, trimming off any flowers and long stems. Let them air dry on a paper towel or clean dishtowels. This took about 20 min for me and I wasn’t super patient about the drying part! It was really late at night and I’d been chopping and squishing apples all day!

There seem to be several options at this point.

Chopping: fine or coarse. I chose coarse because, as I said, I was tired. Plus, my little tiny food processor would have taken FOREVER to do this much basil–if, of course, I could find the blades!

Containers: some people choose to freeze the basil in ice cube trays. I thought that was a brilliant idea! I didn’t have any, though, and I did have a few of those ziplock type small plastic containers. I think you could use anything you wanted but I’d guess it shouldn’t be more than about a cup size since you’ll have to thaw the whole container when you’re ready to use it.

Pour a layer of olive oil in the bottom of the container and swish it to cover the sides. The OO is what keeps the leaves from turning dark, so you want as much of everything covered as possible. Pack in the leaves, covering with the oil, and stick in the freezer. I did mine in layers since it was a rough chop: put in a bunch of basil, pour in some OO, squish, repeat.

Yummmy! I’m looking forward to making pesto soon!