Category Archives: Kitchen

Roasted Pumpkin Seeds

Posted on November 11, 2011 | 2 Comments

I love fall.  For so many reasons.  Red and yellow trees along the streets in my neighborhood.  Good Earth Tea in my over-sized mug.  Gourds lining the windowsill.  Cardigans, again, at last.  And this.  Roasted pumpkin seeds.

You need:
Pumpkin seeds (that’s right, from the inside of a pumpkin) – about enough to cover a baking sheet
Olive oil – just a Tbsp or two
Salt – to taste

Easiest.ingredients.ever.

Pre-heat oven to 325.

Separate the seeds from the pulp and rinse under cold water.  Just get ‘em clean.  I found the easiest way to do this was all over a strainer.

Line a baking sheet with parchment paper.  On goes your drizzle of olive oil.

Seeds, meet oil.  Oil, meet seeds. 

Use your hands (it’s dirty girl cooking) and mix the seeds around until they’re all well coated in the oil.

Salt to taste.  Mix some more if you feel so inclined.

Spread ‘em out into a single layer.  These babies are ready for the oven.  So get ‘em in!

And then sit down and stare at your oven door.  They roast faster that way.

Leave them in for 10 minutes.  Then take them out and stir.

Then back in for ten more minutes.  Then out for a stir.  Then back in for 5 more minutes.  Then they’re done!  That’s 25 minutes total, in case you weren’t keeping track. 

Golden beauties.

Roasty.  Toasty.  Ready for my mouth.

And then there’s the pumpkins…

This is what happens when you live in a house full of a bunch of freaky artists.  The pumpkins get painted.

What did you do with YOUR pumpkins???

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Quinoa and Spinach Stuffed Chicken Breasts

Posted on July 22, 2011 | 4 Comments

I’m not usually a big fan of just eating a piece of meat… like a grilled chicken breast.  I like my meat cut up in a salad or pasta.  Unless it’s stuffed!  Then I get my starchy side (always my favorite part of a meal) and my meat all in one!  And this recipe is especially melt-that-gouda-in-your-mouth delicious!!  So now I am proud to present to you:

Quinoa and Spinach Stuffed Chicken Breasts
Ingredients:
3 Tbsp extra virgin olive or coconut oil
1-2 cloves garlic, diced (to taste)
1/2 Cup almond slivers
2 Cups spinach leaves, coarsely chopped
1/4 Cup quinoa, dry (uncooked)
3/4 Cups filtered water or chicken stock
2 boneless skinless chicken breast halves
1/2 Cup gouda cheese, shredded
salt and pepper to taste

Oh garlic, how I love you so. 

Oh garlic, how my husband hates you for the way you (supposedly) make me smell.

Oh garlic, after 9+ months of a serious pregnancy aversion to you, I am so glad you’re back in my life.

Go ahead and heat your olive oil and garlic (at the same time) in a medium saucepan over medium heat.  (This is when my husband walks in and tells me dinner smells SO good and I haven’t even started anything yet!)

Then get those beautiful almonds…

…and mix ‘em into the oil and garlic. Let ‘em cook till they get toasty. Umm, my mouth is watering.

Then comes all that fresh spinach!

Chop it up…

…and throw it in!

Mix it up and let the spinach cook down a little while all those flavors get married… because they have just fallen madly in love.

Not the best picture of my quinoa here, but it’s still darn cute.  Quinoa is a super protien.  Cute and super and just awesome!

Mix in the dry quinoa and let it get a little toasty.

Then add the water or stock and bring it up to a boil.

Can you smell it?  WOW.  Go ahead and add some salt and pepper to taste, then cover and reduce heat to simmer for about 20 minutes, or until all liquid is absorbed.

Ok, you fragrant quinoa pilaf, you, we’ll see ya soon.  Now, before you dive into the chicken, turn around and look at that mess behind you.

Yeah, that’s the one.  Clean up anything you’re done with right now.  You have the time while the quinoa cooks and it will make for way less stressful clean-up later.

Once cleaned up, pre-heat your oven to 375. 

Then grab that chicken breast and find the thick side.  You’re going to cut into the thick side, from not quite one end to not quite the other end, going not quite all the way back, and make a pocket.  If we were to cut it open end to end that’s called “butterflying” the chicken (because you can open it up and it looks like a butterfly).  We don’t want to do that.  We just want to make a pocket.  Like a pita pocket made of chicken.  You get the idea.

Now you have two chicken pockets!  And guess what… the quinoa is done!

Yes, please.  I could eat that entire pot of pilaf right now.  But I’ll keep going and put it in the chicken for the sake of my husband, who is getting very hungry, and my helpers, who are getting restless…

At this point, I guess about how much of that pilaf I will use in my chicken and I separate out the rest, for a toddler version of this meal (Quinoa and chicken pieces in a bowl).  You’ve made a little more pilaf than what you’ll need for the stuffing, so you’ll want to set aside the extra now, before you stick the raw chicken spoon in the bowl, because otherwise it’s no good for later. 

 

Stuff your chicken pockets FULL of the quinoa pilaf.  Really go for it here!  Push it back in there and get as much as you can into that chicken breast!  Then gently place the chicken into a lightly greased (I just do a once over with a butter stick… because butter is amazing) baking dish.

Sprinkle chicken with salt and pepper to taste.

Now get out your gouda.  I’m using raw gouda here, which I always prefer because it’s less processed and easier on the ol’ tum tum.

Smother it all over the chicken and pilaf stuffing!

Gah!  I can hardly wait!  Quick, get it in the oven!  Bake at 375 about 30 minutes, or until juice of chicken runs clear (not pink) when cut into the thickest part.

Can I just say… Oh. My. YUM.  I served this up with some steamed asparagus.  Now dig in and ENJOY!

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Drool Worthy

Posted on February 13, 2011 | Leave a comment

I just wanted to give you something to focus on tonight… in case you needed a chocolate fix.

 

This is what went in my homemade ice cream last night.  Have I convinced you to buy an ice cream maker yet??  Oh my yum.

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Soaking Flour: The Why’s and How’s

Posted on January 31, 2011 | Leave a comment

The process of soaking flour was always a little confusing to me.  (“Wait, I’m supposed to get my flour wet before I use it?  Wouldn’t this change the recipe?  What am I supposed to soak it in?”  etc…)  But a few pages and a few clicks later, it all made perfect sense.  “Soaking” your flour before you bake with it has numerous health benefits, and can give baked goods a deliciously rich flavor and texture.  Sally Fallon, in her book Nourishing Traditions, sites the following benefits of soaking your flour before baking with it:
-activates the enzyme phytase, which breaks down phytic acid (phytic acid inhibits the absorption of calcium, magnesium, iron, copper and zinc)
-provides lactic acid and lactobacilli, helping to break down complex starches and proteins
-increases vitamin content
-makes the nutrients in grains more readily available
-softens whole grain flour, making it more palatable

Basically, soaking your flour makes your end product more digestible, readying nutrients for easy assimilation in the body.  Also, soaking your flour is one awesomely healthy change you can make for your family’s diet without spending any extra money!  Can I get an “AMEN!”  Here’s how it’s done:

How to Soak Flour
You need the flour called for by your recipe and an acidic liquid medium.  Here are some of those mediums:
cultured milk
cultured buttermilk
cultured cream
yogurt (Can’t contain additives, even natural ones.  Just milk on that ingredient list.)
kefir
whey
vinegar
lemon juice

If your recipe calls for cultured milk, cultured buttermilk, or cultured cream as the liquid base:
Mix the cultured milk/buttermilk/cream from your recipe with the flour from your recipe and let sit in a warm place, covered, for 12 to 24 hours.  After soaking, add remaining ingredients and finish recipe as instructed.

If your recipe calls for water as the liquid base:
Replace one tablespoon water with one tablespoon acidic medium for every cup of liquid in recipe.  For example, if your recipe calls for two cups of water, spoon two tablespoons of acidic medium into your measuring cup first, then finish filling with water up to the 2 cup mark.  So you still have two cups of liquid, but two tablespoons of that are now acidic for soaking.  Mix the water/acid from your recipe with the flour from your recipe and let sit in a warm place, covered, for 12 to 24 hours.  After soaking, add remaining ingredients and finish recipe as instructed.

If your recipe calls for uncultured milk, buttermilk, or cream as the liquid base:
Use cultured instead… it will be so much better!  :)   But if you can’t…
Follow the “calls for water” directions above, using yogurt or kefir as your acidic medium.

The actual process of soaking is super easy, it just takes a little bit of thinking ahead.  An easy way to start getting in the habit is to soak your breakfast batter (if you’re making pancakes, waffles, etc) overnight.  When you get up in the morning you’ll have a half-finished recipe already (yay!) and a more beneficial breakfast to devour!

Happy soaking to all!

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Bulk Pancake Mix Recipe

Posted on January 11, 2011 | Leave a comment

I love homemade pancakes in the morning… I hate the extra time it takes to make them.  Preparing a bulk mix ahead of time cuts the prep in half, yay!  This recipe can’t be used if you want to soak your flour overnight, because the baking powder and salt, which inhibit all the good stuff we get from soaking, are already mixed in.  (When soaking, you can mix the sweetener into the dry ingredients ahead of time, but that’s about it.)  So this recipe is for your basic, easy, I-WANT-PANCAKES-NOW! breakfast.

Bulk Pancake Mix
5 cups organic unbleached all-purpose flour
2 1/2 cups organic whole wheat flour
6 Tbsp baking powder (make the last one shallow)
5 tsp salt
5 Tbsp cane sugar

Sift all ingredients together and mix until combined well.  Store in a cool, dry place until ready to use.

Bulk Mix Pancakes
1 cup bulk pancake mix
1 cup milk
1 egg
2 Tbsp coconut oil or butter, melted

Whisk together melted coconut oil and milk.  (Do this first to cool the hot oil/butter so that it doesn’t cook the egg when mixed together.)  Whisk in egg.  Slowly whisk in bulk mix until well incorporated.

Pour batter in 1/4 cupfuls onto medium heat skillet.  If using stainless steel, lightly butter the skillet first.  Cook until the edges turn dry and bubbles start to form in the middle.  Then flip, cooking for one more minute or until pancakes are cooked through.

Maple Oatmeal Pancakes
This is a simple (and DELICIOUS!) variation on the above recipe.
1 1/8 cups bulk pancake mix
1 cup milk
1 egg
2 Tbsp coconut oil or butter
1/4 cup pure maple syrup
1/3 cup oats (not instant)
1/4 tsp cinnamon

Whisk together milk and oil.  Then whisk in egg and maple syrup.  Slowly whisk in bulk mix and cinnamon until well incorporated, and finally stir in your oats.  Cook as described above.

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