Friday, August 21, 2009

Yellow Summer Squash & Garden Tomatoes

for breakfast? yep! (of course it's delicious for lunch or dinner too!)

1 perfect fat young yellow summer squash, cut lengthwise into paddles
1 perfect fat ripe Roma tomato cut lengthwise into longish slabs
a li'l olive oil
garden garlic
teeeeeeny hint of cinnamon
a li'l bit Romano cheese - grated

Saute the squash, after it gets going add the garlic into the spaces, then the tomato, flip every thing over one by one, sprinkle the tomatoes with basil and teeeeny bit of cinnamon, cheese on all.

Thursday, August 20, 2009

Brown Rice & Chicken

For when I feel a need for healthy comfort food. Whole grain, protein, plenty of veggies, lowfat, lots of taste - what's not to love?

2 - 3 pieces frozen boneless skinless chicken breast
1- 2 cloves garlic, minced
2 T olive oil
1 cup short grain brown rice
1 onion, chopped
1 cup broth (if using fresh tomatoes, use another 1/2 cup broth)
1 small can whole tomatoes in juice OR 4 fresh plum tomatoes, chopped
1 t. smoked paprika
1 - 2 yellow summer squash, sliced
(other veggies as you desire: carrots, green beans, winter squash cubes, corn, etc.)
more olive oil or butter
Peccorino Romano cheese (grated)

Defrost the frozen chicken for 5 - 10 minutes by placing it in a plastic bag partially submerged in warm water. (It doesn't need to be completely defrosted.) Heat the olive oil in a Dutch oven, and sear the chicken until a little browned on each side. Remove the chicken to a plate (it will only be partially cooked - that is OK).

Cook the garlic, onion, paprika, and brown rice in the Dutch oven and then add the broth and tomatoes. If using canned tomatoes, break them up into pieces. If the broth is not salted, add 1/2 tsp salt. Bring to a boil, then turn down to simmer. Place the chicken on top of the rice, sprinkle with some more paprika. Cover and cook for 20 minutes. Then arrange the squash on top, drizzle on some olive oil or dot with butter. Sprinkle with Romano cheese. Cover and cook 10 more minutes. Turn off heat and let stand 5 more minutes.

Saturday, August 1, 2009

juice from one lemon (approx. 2 T. juice)
2 oranges (I used organic oranges from Trader Joe's)
2 T brown sugar OR 1 T. honey
2 T. mayonnaise
1 T honey mustard*
1 tsp Asian dark sesame oil
1/4 tsp Boyajian Pure Orange Oil**
salt & pepper
2 T. candied ginger, minced (from Trader Joe's)
1 lb carrots, peeled and shredded
2 T sesame toasted seeds

Shred the zest from the oranges with a microplane & set aside.
With a sharp knife, "supreme" one of the oranges into sections, like this:
Toss the orange segments with the shredded carrots and the minced ginger.
Squeeze the juice from the other orange.
Mix the juices with the brown sugar or honey and stir until mixed and dissolved.
In a bowl, mix the mayonnaise, mustard, and sesame oil. Sprinkle in a little salt & pepper.
Slowly add the orange and lemon juice mixture a little at a time, whisking it in with a fork.
Toss with the shredded carrots. Sprinkle the sesame seeds on the top.

Hints & Comments:
*Honey mustards vary a LOT so use one you like. I used Fred Meyer brand.
**{{Secret ingredient: Boyajian Orange Oil 1/4 tsp. This totally kicks up the orange flavor in baked goods and things like this salad. A little goes a long way so be careful. This is available at places like Cost Plus, Whole Foods, Sur La table, Williams Sonoma, or New Seasons.}}
~When you shred the carrots, toss with a little of the orange or lemon juice to keep them from turning brown.