Well, now that classes are over, sports are ending and school is winding down, I am hoping to get back to posting more! So much has happened this spring.
First an update.
Brian is doing really well. His treatment shots for melanoma are almost over. Just a few weeks left. He had a clean colonoscopy so he doesn’t have to go back for 2 years.
Jack’s vitamin regime is working very well lowering his cholesterol, and we don;t have another check up for a year. However we have replaced the pediatric cardiologist with a orthodontist.
The younger two are just fine. I am attempting to potty train Josh 😦 arg.
My last MRI scan also came back clean.
I have detoxed the house and am getting rid of as many chemicals as I can. I can post my home made cleaners on a seperate post. I have really focused on clean eating for the family. Every once in a while, I might throw out a crazy recipe for you. Just try it. What do you have to lose?
I made this Lemon Chicken dish this week and just couldn’t stop eating the rice and sauce. Kids loved the chicken. Served it over rice with asparagus.
LEMON CHICKEN BREASTS
1/4 cup olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
This is a busy week. I have 3 families I am making meals for- 2 new additions and one recovering from surgery. This is a delicious meal we had tonight, just tweaked to accommodate short cooking time. MeatLoaf Meatballs, Cheesy Potatoes and Peas.
I place the vegetables in a food processor, but you can chop finely by hand too.
1 Tbs. Olive Oil
1 onion, minced
1 celery stalk, minced
1 carrot stick, minced
2 garlic cloves, minced
1/4 c. white wine
1 pkg (about a pound) ground turkey
1/2-3/4 c. bread crumbs
Heat over to 350. Heat olive oil. Add minced onion, celery and carrot. Season with a little salt and pepper. Cook on medium/medium high till vegetables are soft (5-8 minutes). Add garlic (2-3 min). Cook till fragrant. Add wine. Cook till evaporated. Add vegetable mixture to ground turkey, add the egg and bread crumbs. Season again with salt and pepper. Mix with a spoon or your hand and form into ping pong ball sized meatballs and place on a baking tray. Bake for 20 minutes or till done. Serve alone, with BBQ sauce or tomato sauce.
BBQ Sauce: 2 tablespoons brown sugar 2 tablespoons prepared mustard 1/3 cup ketchup
1 pkg. frozen hash browns (cubed size) thawed
1/2 c. cottage cheese
1/2 c. sour cream
1 can cream of chicken soup
1 Tbsp. Creole/Cajun seasoning (like Tony’s)
1 c. shredded cheddar cheese
Mix potatoes, cottage cheese, sour cream, soup, egg, seasoning, and 1/2 c. cheese. Pour into a 9/13 pan. Sprinkle remaining cheese on top and bake at 400 for 30-45 minutes till bubbly.
Also revisited my favorite curry dish. So quick and delicious!
Coconut curried vegetables
1 (14 oz) can light coconut milk
½ tsp brown sugar
1 ½ tsp curry powder
1 ½ tsp fresh minced ginger
4 cloves garlic, peeled and minced
2 tsp chile paste
1 medium sweet potato, peeled and cut into 1-inch cubes (may sub butternut squash)
1 ½ cups chopped cauliflower
1 lb extra firm tofu, cut into 3/4-inch cubes
4 cups chopped kale (may sub spinach)
1/8 cup soy sauce
salt to taste
2 cups cooked rice
In a large heavy saucepan over medium heat, combine coconut milk, brown sugar, curry powder, ginger, garlic, and chile paste. Bring to a boil, and then reduce to a simmer. Stir in sweet potato and cauliflower, cover, and cook about 10 minutes, stirring occasionally, until the veggies are just tender. Note: You can add in the tofu with the vegetables, or if you prefer your tofu crisp, you can brown it separately in a sauté pan with a little oil while the vegetables are cooking. Heat a splash of oil, in a large skillet over medium heat. Add chopped kale and sauté until greens have wilted significantly. Transfer to pot of coconut curry. Add browned tofu if you cooked this separately. Stir in soy sauce.Taste and add salt as needed. Serve over rice.
I made Blueberry Coffee Cake on Sunday and restrained myself from eating the whole thing. Needless to say with 5 of us it didn’t last more than 2 hours!
Blueberry Crumb Cake
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
I am off to do something with pineapple…..maybe an upside down cake remake!