Actual Chicken Nuggets

I loathe handling chicken.  To the point where I nearly will not serve chicken to my family because I cannot stand touching it.  Raw or cooked.  I thank God regularly for the invention of kitchen tongs but never moreso than when trying to bring myself to deal with raw chicken.  HOWEVER two things have potentially changed my life in regard to chicken.

First:  Last week I bought a KitchenAid mixer.  I know.  I feel like a real adult now.  Even more than a few years ago when I bought a vacuum cleaner for the first time ever.  But this is relevant to chicken because I learned from Kirsten that I can shred chicken in my KitchenAid!  Throw the whole cooked breast in there, turn it on, and let it do its thing.  I love shredded chicken for soup but having to deal with the chicken first is painful.  Truth be told, after a year of thinking about it I finally knew exactly which model & color I wanted but still hadn't made the leap until I saw on her Facebook page that she'd shredded chicken in it.  Done and done.

Second:  This recipe.  Yes, I have to handle raw chicken to make it; but I've discovered that it's not worth it for me to keep raw chicken in my freezer because (a) I never use it and (b) buying it day-of means it's less drippy and that's half the battle.  So I've learned to buy it fresh, and that makes all the difference.  As in, less than 3 hours before the meal its needed for.  I can use my nifty kitchen tongs (and yes, I've become picky about tongs...some are definitely better than others) to pull it out of the package, pat it dry with a paper towel, and slice it into strips for the dip & roll in this recipe before it ever gets gloppy.

So.  Chicken nuggets.  Real ones.  As in, it's perfectly healthy stuff.  And it's pretty easy.  Give her some practice and A can make dinner for y'all with this one.  Click here for the original recipe.  I came across it on Pinterest and after I rolled my eyes I read the recipe and realized it was actually a good one.  Clearly I'm not terribly given to chicken nuggets.  Nor to breaded stuff generally.  But it was delish!  My methodology is slightly different but not much.  Cheers!

1 lb boneless skinless chicken breast

1 c flour

2 t ground paprika

2 t salt

1/2 t black pepper

2 large eggs

1 c bread crumbs

Cooking spray

Pat the chicken dry & cut into strips (or chunks if you prefer).

Place the flour & spices in a large Ziploc bag, seal it, give it a toss to blend.  Then toss your chicken strips into the bag, close it up, and give them a good whirl to coat all the chicken.  Remove each piece from the bag, shaking them a bit to remove excess flour.  Put them all on a plate & toss the bag with flour.

Whisk your eggs together in a bowl.
Pour your breadcrumbs into a second bowl.
Set your baking sheet next to that.  A three-step assembly line here.

Roll each piece of chicken in the egg mixture.  Then roll in breadcrumbs.  Then place on a baking sheet.  Do that to each piece individually.  Once they're all done, spray the tops with cooking spray.  Bake 400 degrees for 10 minutes.  Turn them over (with your God-given tongs), spray the tops again, and bake another 10 minutes.

Done.

Tips:  I use one (repeat: one) hand to deal with the wet parts, I periodically rinse my fingers & dry them well, and I keep extra breadcrumbs nearby.  The breadcrumbs start to stick to my fingers and I don't like clumpy breading.  Toward the end of the process there aren't quite enough truly dry crumbs in the bowl to make me happy so I add more.  Personal preference.

Miso Rice & Veggie Bowl

Hey, the conversation was long but this post is short....here's the recipe we talked about this morning.  Love you love you love you.

Roast broccoli, sweet potatoes, beets; you could add whatever else you want; get the veggies pre-prepped if that's easier; toss with olive oil, salt & pepper, then spread on a parchment paper covered cookie sheet (I love P Paper cuz it keeps things from sticking from the pan, easier clean up) and bake 400 for about a 1/2 hour.  Or whatever is right for the veggies & how soft you want them.  When I do beets I cube them up then boil for about 20 minutes first to make the actual cooking time in the oven go faster.

Brown rice, cooked
White & Black sesame seeds -- toss in a dry hot pan to lightly toast

Sauce -- mix in a blender, keeps in the refrigerator for a bit too:

• 1 T minced fresh ginger (buy jarred minced if you need to)
• 1 small garlic clove, minced (I strongly recommend never buying jarred)
• 2 T white miso (the mildest kind)
• 2 T tahini
• 1 T honey
• 1/4 c rice vinegar
• 2 T toasted sesame oil
• 2 T olive oil

Source:
https://smittenkitchen.com/2013/10/miso-sweet-potato-and-broccoli-bowl/

Italian Lentil Soup

You're moving this weekend with your parents here to help, and we're on the move this weekend with family and plans in the mix, so soup seems the right gig for both of us.  Soup.  A pot that blends a little of this and a little of that and a little magic and a very little time and suddenly you have a bowl of goodness that settles nicely in your tummy and mirrors what it's like to feel at home.  At Home.  Home.  That third floor condo has been your home for so long...you brought both kids home there, you figured out how to be a mom there, you turned 40 there, you have moved through really hard things there...it has been your place, your space, your classroom, your landing pad.  You've hoped there, you've worried there, you've loved there, you've dreamed there, you've cried and laughed and ranted and celebrated there.  You've been near the bottom there and incredibly alive there....sometimes all in the same moment.  And now you have a new one, a new home.  And I'm so excited for you.  The yard, the guest room, the light....it all feels so linked to aspects of your life that are opening in different ways.  You and Lucas are deeply good, kind, thoughtful, and textured people.  Being friends with each of you has been one of the greatest joys of my life, a surprise I didn't know I was looking for.  So until I'm actually there (soon!) today I toast your new home from mine.  And I do so with a spoonful of broth and the nutritive health of the lentil.

I love lentils, and I wanted to test drive a new recipe before a group next weekend so I tried it out an hour ago and OMG.  The source is linked below but here's the easy version.  I love this, it'll become a staple in my house.  I think you & L will both like it.  As for our kids?  Well, your kids might need to grow into it.  Mine will take some time for sure....lentils aren't high on the list but I think with this they'll move up in the ranks....especially with enough parmesan cheese sprinkled on top.

Here goes:

• Pour 4 T olive oil in a pot & cook a chopped onion till translucent, maybe beginning to brown.
• Add 2 large carrots & 3 celery sticks chopped, and cook 5 minutes
• Add 3 cloves garlic minced and cook a minute
• Add 1/2 c white wine (water is fine) and bubble for a minute

Add the following:

• 3 red potatoes, diced into small chunks
• 1 c dry lentils (brown or red, rinsed and any stones/debris discarded)
• 1 c crushed tomatoes (canned)
• 2 T roughly chopped fresh parsley
• 1 T dried basil
• 1 t dried dill
• 1 t dried oregano
• 1/2 t black pepper
• 6 c chicken broth
• 1 1/2 c water

Simmer 40 minutes or until the lentils are soft.  When you serve it into bowls, garnish with sautéed mushrooms, parmesan cheese, a light drizzle of extra virgin olive oil for richness, and crunchy croutons.

Done.

Note:  When I make soup involving lentils I usually let everything simmer for a half hour then add Trader Joe's vacuum-packed, pre-cooked lentils.  Today I started with dry so I could follow this recipe to a 'T' and use organic lentils.  They're so easy -- unlike dried beans, there's no soaking required.  It always says to rinse and remove stones, but I've really never found any to remove.  SO:  either is fine.  Use whatever is easiest for you.

If you've never sautéed mushrooms the secret is to not crowd them in your pan.  BUT unless I'm worried about impressing someone with my mushrooms, I tend to crowd them and do it fast -- quarter instead of slice, and put the lid on a med-high pan so they steam more than saute.

If you want to make your own croutons I'll show you how in person.  They'll change your life but describing it online is impossible.  At least for me.  Because I have to taste the smoke as they go.  :)

Source:  http://www.theharvestkitchen.com/italian-lentil-soup/#_a5y_p=6177064

Butternut Squash, Corn & Lemongrass Soup

Several years ago I gave into a checkout line impulse and bought the holiday edition of Gourmet magazine.  Over the years it has been a trusty companion.  Salads, desserts, soups, appetizers, meats, sauces, planning tips....it never lets me down and has made many appearances at gatherings across the seasons.  This soup is in that magazine.  It was supposed to be for J's family's visit this weekend but due to last minute plan changes it ended up being for the three of us plus a friend.  And it was perfect.  Easy to make, basic and minimal ingredients, a pop of flavor, inexpensive, and even my 3 year old liked it!  I'm not normally a big squash fan but last year I made an amazing butternut squash soup (click here) for a big party and got hooked on roasting & freezing (in Ziploc bags) butternut squash to pull out later (even weeks later) for last minute soup or just a dinner dish.  Stir a little brown sugar & cinnamon in and you've got a holiday meal on a random rainy Thursday.  The below soup is even simpler than the one I made last year and takes less flavor tweaking.  Here you go:

Saute in a large pot over medium heat for about 10 minutes, stirring occasionally, until the onion is softened & maybe starting to caramelize:

• 2 T unsalted butter
• 2 T olive oil
• 1 t salt
• 1 large onion, chopped
• 1 6" fresh lemongrass stalk (see note below)

Add to the pot & bring to a boil:

• 5 c water
• 2 1/2 c frozen corn kernels
• Butternut squash (see note below)

Season with salt & pepper as needed.  Serve hot (there's very little fat so it looses heat quickly) and garnish with fresh chopped cilantro.

Lemongrass notes:

If you buy a full stalk, trim the end leaving about 6" stalk, and discard 1 or 2 outer layers.  OR buy it pre-trimmed at the grocery store in the pre-packaged refrigerated herb area.  Either way, just whack the stalk with the back/dull edge of a knife to split open a bit & throw whole stalk in the pot & remove before serving.

Squash notes:

The recipe calls for 4 cups of raw, cubed squash.  You throw it in the pot with the corn & water & boil for about 10-20 minutes til it's tender then puree.  You can buy pre-cubed squash at the store (about 2 lbs for 4 cups cubed).  If you buy a whole one to cut into cubes and boil use a peeler to remove the exterior, then slice into rounds & remove seeds/strings.

BUT:  I prefer starting with roasted squash because it reduces steam in my kitchen, requires no puree-ing (unless you want it velvety smooth) plus it's easier for me....I set a timer & forget about it while we do laundry.  Or whatever.  I bought a 5 lb squash, cut it in half lengthwise, scooped out the seeds/strings, set it on a foil-covered cookie sheet (and set foil on top to catch steam), and roasted it at 425 for about an hour.  Then I scooped out the roasted flesh & had about 5 cups.  I used all of it even though it was more than the recipe called for.

Honey Garlic Roasted Carrots

I hate raw carrots.  Really.  And one of my strongest childhood memories is of my grandparents making carrot juice and their whole house smelling like carrots.  I don't like them in salads, pick them off of pad thai, can't stand coleslaw at all, refuse them heartily even with a dip or hummus or peanut butter.  There's gotta be a Dr. Seuss story in here.  I can tolerate them cooked in some things (like they're ok sometimes (if small and not mushy or hard) in soup, and I love nut-free (and that's a mission critical part) carrot cake...) but raw: just.can't.stand them.  And that goes for other orange vegetables too -- sweet potatoes, peppers, squash, pumpkin.  Some of the fruits are great....peaches, apricots, mangos, those little yellow orangey tomatoes.  Persimmon & papaya if I have to.  But in order to eat the orange vegetable category I have to track down recipes that are truly spectacular.

This one is.

I was gonna make them for dinner on Tuesday but decided against it for some reason.  However, I'd already made the glaze that morning so I just prepped the carrots, tossed the glaze, and dropped it all in a plastic dish with a lid & left them on the counter for 2 days.  Cooked them for lunch today.  Perfection. 

Moral of the story:  put this dish together when you have a few minutes and just leave it on your countertop to cook sometime that week.  You'll have a veggie side with no work beyond turning on your oven.  I'm pretty sure they'd be good as leftovers.  Also pretty sure you could do this with turnips or parsnips.  If you topped it with a few chopped pecans you'd have a holiday side dish.  Or simply extra protein.  If you like pecans.  Which I don't.  Unless it's pecan pie or they've been sugared first.  :)  So I won't do that, but you could.

You can see it at the link here but the basics are below.  It's really, really easy and if I like it I'm pretty sure you and even your kids will.

Stir together in a bowl:

• 1/4 c apricot or peach preserves/jam
• 2 T honey
• 2 T olive oil
• 1 T butter, melted
• 1 t balsamic vinegar
• 1 t garlic powder
• 1/4 t ground mustard (if you don't have it don't bother buying it)
• 1/4 t thyme leaves
• 1/8 t ground cumin
• 3/4 t salt
• 1/8 t pepper

Then toss in 2 lbs carrots, peeled & ends chopped off, quartered the long way so they look like carrot sticks.  If you don't wanna peel carrots just use those little baby carrots.  More expensive but zero prep.

Cover a baking sheet with foil & lightly coat it with cooking spray.  The reason for the foil is simply that the glaze can blacken & burn and the clean up is a heck of a lot easier with foil.

Spread carrots in 1 layer on the pan with the sauce all over them.  Bake 30 minutes at 375 degrees.  Give them a little toss around 15 minutes.  Poke with a fork to check tenderness.  Garnish with fresh parsley.

Blueberry Breakfast Cake

Blueberries.  Is there a more wonderful, kid-friendly fruit?!  I found this cookbook at the library and brought it home.  I'm tempted to buy it, there are so many recipes I love.  This is one of them.  We adore blueberries in our house and if breakfast comes in cake form....well, who can argue with that?!

The recipe calls for an 8x8 square pan but I threw mine out a while ago and haven't replaced it so I used a round cake pan instead.  If you use a larger pan than that it would be fine but with a thinner layer you'd just need to track with the baking time...anywhere from 5-8 minutes less probably.  I have fresh blueberries in the fridge but used frozen ones for this recipe - just threw them in the microwave for 45 seconds to take the chill off. 

Total breakfast success.  100% delish.  And if we'd had more time (or company overnight) I'd serve with yogurt or scrambled eggs and bacon.  And pretty healthy -- high fiber blend of whole grain wheat & oats with antioxidant-rich blueberries.  Your kids will think they're eating dessert!

Mix together in a large bowl:

1 egg
1/2 c milk
1/2 c plain yogurt
3 T butter, melted (I only had 2T so added 1T canola oil)

In a separate bowl blend these together:

1/2 c oat flour (didn't have this so threw some oatmeal in a food processor til almost powdery)
1 c whole wheat flour
1/2 c all purpose flour
1/2 c sugar (although I think 1/4-1/3c would do)
4 t baking powder
1/2 t salt

Then:

• Toss the dry into the wet & stir til just blended (not too much)
• Add 1 1/2 c blueberries & gently fold them in.
• Spread into a greased (I use cooking spray) 8x8 pan (see my note) then sprinkle with a little cinnamon & sugar on the top....I think I used maybe 1/2 t of sugar....pinch between my fingers & sprinkled over the top.
• Bake at 400 for 25 minutes (may take a few extra minutes to pass the toothpick test).

Note:  Recipe calls for 2T chopped walnuts on top too...I'm allergic to walnuts & couldn't come up with many foods I more intensely dislike the taste of but it would add a protein boost if you like them.  Almonds would be a great alternative.  If you go that route, a little lemon zest in the batter would be fantastic.  And speaking of alternatives....instead of blueberries....raspberries, blackberries, chopped peaches or apricots or pears....all of those would be great.

Source:  Cancer Wellness Cookbook, Kimberly Mathai (2014)

Mexican Quinoa Bake

So this one made it into our weekly dinner rotation.

I didn’t even have a dinner rotation until a few weeks ago when I started making this every Thursday & suddenly realized what was happening.  It was revolutionary.   Ok, it wasn't.  But it was so awesome to find something I wanted for dinner every week that's healthy & creates leftovers & is super easy.  I might go so far as to create a lunch rotation too.  This recipe, on chopped romaine with avocado.  Every day.  Chopped olives & tomatoes if I have ‘em on hand.  Which I usually do. 

Anyway, I’m providing the link cuz the pictures are pretty.  But the below version is really all you need to know.

Stir together in a baking dish and bake at 350 degrees for 30 minutes:

·         1 ½ c uncooked quinoa (don’t even need to rinse it; at least, I don't rinse it for this)

·         1 can black beans, rinsed & drained

·         1 ½ c salsa

·         1 ½ c chicken broth (water works if you’re out of broth, in which case add ½ t salt)

·         1-2 cloves garlic, mashed & chopped to smithereens (or use powdered in the next step)

·         ¾ c shredded pepper jack

While that’s baking:

In olive oil, saute an onion & whatever colors of peppers you want til you’re happy.  I wouldn't chop them up too much....slice into rings or half rings like you would for fajitas.  You certainly could skip cooking them if you don’t want to, although I think the texture & flavor is better when they’re cooked.  Granted, that’s partly cuz I don’t really like peppers much.  Even just 5 minutes in the pan will put them (me) in a better mood than if they’re raw.  (I did learn a cool trick a few years ago though – when you’re buying them, look at the bottom of the pepper.  3 bumps = better for cooking, 4 bumps = better for raw eating.  More bumps = sweeter pepper.  Who knew?!? Not me!  Actually, I'm not even sure if it's true.  But it's fun to try in the store, makes me look like I really know how to shop for peppers!

Either way, after cooking or if raw, toss them with about a tablespoon of mixed taco seasonings (I use chili powder, onion powder, oregano, cumin; and I use garlic powder if I didn’t feel like doing fresh garlic in the first part of the recipe).

When the timer rings:

·         Stir the spiced up pepper-onion blend into the hot quinoa/beans

·         Stir another ¾ c of shredded pepper jack

·         Add about ½ c more broth/water and stir it in well

Set the timer for another 30 minutes.  Go dance for a while.

Serve with chips, tortillas if you want.  I usually just serve it with my favorite taco toppings:  shredded iceberg or thinly sliced romaine, chopped tomatoes & olives, guacamole, sour cream, cilantro, jalapenos.  Lime & tequila optional.  Well, kind of optional.  It depends on the day...

When you add the peppers, you could add leftover steak or shredded chicken or fish or more black beans.  Or frozen corn -- kiddo liked that a lot.  I even thought about finely chopping up kale or spinach & stirring it in -- if the pieces are small enough the kiddo wouldn't ever know the difference, especially if it's with kale.  Or even a sweet potato cut into really small pieces to help cook quickly.  Basically, you can hide all kinds of nutritious stuff in this.  Even from yourself!  :)

If you want to add chicken & don’t already have some here are a couple ways:

• Buy a rotisserie chicken at the store, remove the meat & tear into pieces (sort of a gross process but highly effective), and stir in with the peppers & spices.

• Cut chicken breast into pieces, toss with spices, cook with a little olive oil for 5-8 minutes (til mostly cooked).  Stir into the hot bean-quinoa mixture when you add the peppers.

• OR: the easy version: buy chicken thigh meat pieces (plastic bag in the freezer section) – defrost briefly in the microwave, toss with spices & pan-cook for 5 minutes then stir in with the peppers.  SO much faster than dealing with chicken breasts and it won’t dry out.

Source:  http://pinchofyum.com/easy-mexican-chicken-quinoa-casserole