Yummy 1-2-3 Rosemary Balsamic Chicken


It’s Easy as 1-2-3!

(Please Note: Everyone prepares a marinade differently, therefore, please use your own judgement on how much of each ingredient you will need. I rarely use a measuring cup)

Main Ingredient:
-Organic Chicken (6 to8 Legs & Thighs)

Marinade Ingredients
-Balsamic Vinegar ( about 1/2 cup)
-Olive Oil (about 2 teaspoons)
-Couple rinds of orange zest
-Fresh Rosemary ( handful)
-Amber Agave Nectar or pure honey (1/2 cup) (I like it sweet!)
-Salt and Pepper ( To taste)

Step 1: Mix all the marinade ingredients together in a bowl and allow it to sit overnight in a ziploc bag.

Step 2: The next day, pour the ingredients over the raw chicken and bake at 350 degrees for (app.) 60 minutes.

Step 3: Within the last 10 minutes of baking, Drizzle Amber agave nectar on top of the chicken and enjoy!

December 13, 2011
Food, Recipe

 
 

Fresh Tomato Bolognese


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With 50 or so fresh picked tomatoes from the garden quickly ripening in my sunroom, I decided it was time to make some sauces.

IMG 2950   Fresh Tomato Bolognese

Tomatoes galore

This is the bolognese (meat sauce) recipe I concocted using garden and farmer’s-market supplies, along with some ground beef from an Amish market.
Once again I (healthily) thickened a recipe by adding shredded zucchini.  I love vegetables, so this sauce wouldn’t have been as exciting to me otherwise. 🙂

Ingredients:

  • TOMATOES!  (lots, I don’t know, maybe 8? 10? depends on how much you want to make)
    Diced–with pulp removed (puree a few if you can)
  • 1 shredded zucchini
  • 4 cloves of minced garlic
  • minced leek (to taste)
  • Minced spicy / mixed peppers
  • Fresh oregano and basil
  • Salt, pepper
  • ~1 lb ground beef
  • 2 tbsp corn starch
  • 2 tbsp olive oil
  • splash of red wine (optional) or balsamic

Directions:

Heat olive oil in a pan and add the ground beef.  Cook until just browned.    Add a couple tablespoons of corn starch to the pan to create a thicker sauce from the beef fat.  If the beef was really fatty, you might want to drain some off first.  If you used lean beef, you might not need to do that.

IMG 3130 225x300   Fresh Tomato Bolognese

Grating zucchini

Remove the pulp from the tomatoes as you dice them.  I used a food processor after removing the pulp, and just pulsed it a few times to leave different-sized chunks of tomato for the sauce.  On one batch in the food processor (it took several), I pureed them completely, so the sauce would have some body as well.

Add garlic, leek, and peppers and saute for a minute.  Add diced tomatoes and wine or balsamic.  Allow the sauce to cook for 10+ minutes or longer, if you prefer to slow cook your sauce.  I’m impatient.

IMG 3156 300x225   Fresh Tomato Bolognese

Tomatoes, beef, and zucchini

Add fresh herbs, salt and pepper, and allow to cook for another 5 minutes or so.

IMG 3161 300x225   Fresh Tomato Bolognese

Bolognese sauce cooking

Make your pasta (I prefer to use a peeler to create long “linguine pasta ” ribbons out of squash or zucchini, and then saute or blanch those for a couple of minutes.  This is an excellent gluten-free and guilt-free healthy pasta alternative).

IMG 3169 300x225   Fresh Tomato Bolognese

Squash "pasta" noodles

Serve sauce over pasta, and top with cheese if you wish.  Enjoy!

IMG 3172 300x225   Fresh Tomato Bolognese

Fresh Tomato Bolognese over squash noodle pasta with pesto-stuffed roasted tomato

 

August 16, 2011
Food, Recipe

 
 

Grilled Chops and Veggies


Not much to say here. Get some hot coals and throw meat and veggies on your grill. LOL

I like to marinade my veggies in balsamic, salt, and pepper. I’ve been experimenting with fruit on the grill, so I sliced a pineapple and threw it in the marinade. Aluminum foil worked well for combining pineapple chunks and mango slices with fresh cilantro in a grill packet. This made a great chutney for the chops! YAY SUMMER!

August 7, 2011
Food, Recipe

 
 

Stuffed Grape Leaves (Dolmades/Dolmathes)


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Last post for this impromptu “Greek Week” theme I have going on here.

As I was planning my grocery list for the Keftedes / meatballs, I realized that I was only one ingredient away from Dolmades (Dolmathes), or another Greek favorite–stuffed grape leaves.
You’ll notice I can’t decide how to spell certain Greek words in the Latin alphabet.  Sometimes I use ‘d’ and sometimes I use ‘th’.  This is because technically the Delta (uppercase Δ, lowercase δ; δέλτα)  is pronounced like ‘dth’ or the ‘th’ in then.  Check it out, if you care to learn something you might not have known.

Moving on to the recipe:

Ingredients:

IMG 1272 225x300   Stuffed Grape Leaves (Dolmades/Dolmathes)

Grape Leaves

  • Grape leaves (I found a jar of these at Giant, so they are more ubiquitous than I expected). 1 jar or about 50leaves
  • 1/2 cup chopped leek or onion
  • 4 cloves of garlic, minced
  • 1 cup long grain rice
  • 1/2 cup diced fresh mint (or 1 Tbsp dried)
  • 1/2 cup fresh fennel (or dill) (or 1 Tbsp dried)
  • 1/2 cup fresh oregano (or 1 Tbsp dried)
  • 1/2 cup fresh parsley (optional) or 1 Tbsp dried
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1.5-2 lbs lean ground beef
  • 1 lemon, juiced
  • chicken broth / tomato sauce if you have it, for baking

Directions:

  • Remove rolls of grape leaves from jar and unroll.  This is tricky.  Rise it under cold or warm water while attempting to unroll to avoid tearing the leaves as much as possible.  Layer grape leaves in a dish of warm water to soften them so that you can roll them easily later.  Cut any long stems off  the leaves.

    IMG 1268 300x225   Stuffed Grape Leaves (Dolmades/Dolmathes)

    Grape leaves soaking to soften

  • My recipe did not call for sauteing anything prior to baking it.  While these turned out decent, I’d be interested in finding out if they were better if you did saute the ingredients first to brown the meat and cook the onion/leek/garlic until translucent.  If you’d like to try this, at this stage, saute the garlic and leek in olive oil for a few minutes.  Optionally brown the meat with these items as well.
  • In a large bowl, mix together rice, leek/onion, garlic, mint, fennel/ dill, oregano, parsley (if using), salt and pepper. Add ground beef and mix thoroughly.
  • Lay grape leaves out one by one, with the rough edges up.  Spoon a large tablespoon of mixture onto each grape leaf and roll from the bottom up, tucking the sides in to hold in the mixture.  Wrap as tightly as possible and do not overfill.  Add grape leaves to a dutch oven or pressure cooker, packed tightly with the seams facing down, in layers.  Grape leaves will unroll when cooking if they are not packed extremely tightly(trust me). You can line the bottom of the pot with torn/unused grape leaves.
    IMG 1275 300x225   Stuffed Grape Leaves (Dolmades/Dolmathes)

    Start rolling from the bottom

    IMG 1277 300x225   Stuffed Grape Leaves (Dolmades/Dolmathes)

    Tuck the sides in to secure the mixture

    IMG 1278 300x236   Stuffed Grape Leaves (Dolmades/Dolmathes)

    rolled stuffed grape leaf

    Rolling these up was a lot of fun.  It felt like craft time.

  • On the Stovetop: Cover rolls with broth and lemon juice. Place a heavy plate that fits inside the pot upside down over the rolls as a weight to keep leaves from unrolling. One recipe suggested you place a clean rock or stone on top of the plate to secure the plate and the rolls. Cover pot and bring to slow simmer. Simmer gently about 75 to 90 minutes or until rice is tender. Remove from heat when done. Let stand covered for 15 to 20 minutes before serving.
  • In the Oven: Preheat the oven to 350.  Place rolls in a baking dish with the bottom lined with torn/reserved grape leaves.  Add rolls to the dish tightly in layers.  Cover with broth and lemon juice. Cover pan with aluminum foil that has been greased on the inside. Bake 75 to 90 minutes until both meat and rice are done. Let stand covered for 15 to 20 minutes before serving.
  • In the Pressure Cooker: Line the bottom of the pot with reserved/torn grape leaves and pack the rolls tightly in layers into the pressure cooker.  **I covered the rolls with broth, here.  I didn’t weigh them down with anything other than more grape leaves and potatoes, but at least 20% were lost to unrolling (“lost” as in, I had to eat them before plating).  I believe you can do this with just 1-2 cups of water in the bottom of the pot, which prevents them from ‘swimming’ and coming unrolled.** Cook for approx 12 minutes at pressure.  Quick cool and remove. 

    IMG 1280 300x225   Stuffed Grape Leaves (Dolmades/Dolmathes)

    Grape leaves before cooking-NOT packed tightly enough

  • Serve hot or cold with Tzatziki!

    IMG 1308 300x225   Stuffed Grape Leaves (Dolmades/Dolmathes)

    Tzatziki served with Dolmades (grape leaves), Keftedes (meatballs), and Zucchini Fritters

You can make a lot of these and freeze some for future quick meals!

IMG 1285 300x225   Stuffed Grape Leaves (Dolmades/Dolmathes)

Dolmades!

May 5, 2011
Food, Recipe

 
 

Keftedes (Greek meatballs with mint)


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Greek Week continues!

I had a hankering for Keftedes, which is probably in part related to the overgrowth of mint in my yard. I rarely crave meat, but I wanted to have these again.

Unfortunately, the keftedes I desired call for ground lamb and beef combined, yet the local Giant had no ground lamb nor were they allowed to grind it “as per health regulations” :(.

Instead I settled for sirloin steak, which I had the butcher grind for me (once).   I wanted something lean, as there is nothing more disgusting than biting into a bit of gristle or fat in a piece of sausage or a meatball.. ew.. there was hardly a trace of fat on these.

Here are the ingredients:

  • 2 slices white bread, torn into pieces
  • 1/2 cup (almond, or other) milk
  • 5 cloves garlic
  • 1.5 cups minced leek (or onion if you dare)
  • 1 cup chopped fresh mint
  • 2 teaspoons salt
  • ground black pepper to taste
  • 1 pound ground beef
  • 4 eggs

Method:

Preheat oven to 350 deg.

Moisten the bread pieces in milk. Set aside while you prepare the rest.

Add minced garlic and leek, mint, salt, and pepper to the ground beef in a large bowl

Add the moistened bread and eggs to the mixture and combine with your hands to make sure it is evenly blended.

Form mixture into 1.5″ balls and place on a cookie tray or baking dish.  (Another option is to dredge meatballs in flour / or not, just smash them flatter,  and fry them completely or partially.  Baking is healthier, but you get a tad more flavor by frying them.)

Bake for approx 30 minutes or until meatballs are cooked through.  Some fat dripped out, so you might want to bake these on a roasting pan or tray to make them even healthier.  I just pulled the meatballs off without any of the fat around them.

Add more mint for more flavor!

 

May 4, 2011
Food, Recipe