Chicken with Peaches, Pineapples, and Peppers

This is another Asian influenced, freezer recipe.  I did have to cook the rice, this time; but  I had enough left over to make fried rice out of the remaining filling from from the beef pot stickers.  So I got 3 different meals from cooking twice.  I like that!

The meat, fruits, and vegetables were previously prepped and frozen.  If you are wondering about my reason for freezing pineapple, I will explain.  I made two pineapple upside down cakes earlier this year.  I did not use all of the pineapple or juice so I froze the remaining portions.  I used part to make the Pineapple Paradise but I still had a package remaining and it was time to get it out of the freezer.  By freezing ingredients in this manner, it allows me to have the food prepared and cuts down of the actual time of preparing the meal.  I like that, too!

The rice took a little less time to cook than the meat, but all in all, it went fast and we were eating in about 40 minutes.  Which was good because this is delicious and I was very hungry.

Fried Rice with Fried Chicken

Many of our meals are out of the freezer and this is one of them.  When ever fresh vegetables start to soften, I thoroughly wash, cut out any spots, chop, and freeze When cooking rice, I make more, then freeze in containers. Chickens are  cut up and frozen by types of meat, dark or light.  If specific pieces were purchased, such a legs or wings, I try to portion those out in serving sizes large enough for 1 meal.  I really do not like to eat left overs.
So when Chris took out frozen chicken breast and frozen rice for dinner, I had everything I needed for this delicious meal.

Summer Fruit Pancakes

You might think that my parents had health issues because of the amount of bacon, butter, and eggs with which we cooked, but neither had those problems.  I have no scientific evidence to prove my theory, but I believe it was because we gardened organically and all of the meat was organically, farm raised and processed.  We did not consume large amounts of food and we worked hard all year, except December and January.  We ate protein for breakfast and at lunch, on Sundays.
We sat together at the table and we left when everyone had finished.  The first time one of my cousins asked to be excused from their dinner table, I was horrified. Why would they leave the table, I wondered? Was the conversation so boring?  I have always wondered and never asked.
I found the conversation at the dinner table compelling.  All sorts of topics were discussed, except topics that were considered inappropriate for mixed company or the table, including calving, butchering, news that might be controversial, and the like. For the most part, conversations were about funny things that happened during our day or a neighbor coming to visit.  When Debbie and Charlotte Knox or Jimmy Bingham came to visit, or we walked across the field to their house, my sister and I got to  play with them.  That was not often because most families in our area were doing the same things we were doing.

Enchiladas Verdes de Pollo

So I was shopping for the ingredients to make these enchiladas and  I accidentally picked up parsley in place of cilantro.  I did not realize this until Kay Morrison told me.  She was eating the enchiladas, with her salsa, and she said that she had done the same thing.  When I tasted the enchiladas with the salsa, I had to agree with Kay, it all tasted wonderful.  Try the parsley in place of cilantro, it has a fresh, green flavor.

Poached Shrimp Tacos

Debbie Robinson is moving away from us, so Shirley, Chris,  and I thought we should have one more evening with her before she heads to the beach.  I know, tough life for Debbie, huh? I have to say that there is nothing more enjoyable than a meal shared with good friends and good wine.  And what could make a better brunch than that combination!

In honor of her moving back to the Gulf Coast, we decided we should have Shrimp Tacos. I added a little surprise to recipe that gives the shrimp a lovely little nuance. I can hardly wait for you try it.
When I got the shrimp home from H.E.B., these beauties were already deveined.  That was very convenient and made life a lot simpler.  If you have to devein your shrimp, use a sharp knife and carefully run it down the outside of the back; then remove the dark vein. It is very easy but if you have never done it before, allow extra time to do this.  You do not have to devein shrimp, but the larger the shrimp, the more necessary it becomes because it makes the shrimp more attractive. These were very large shrimp about 16 per pound.

Braised Baby Bok Choy with Rice Noodles

Baby Bok Choy is a beautiful vegetable.  It cooks quickly and tastes wonderful.   It is typically used in Asian food, so following that line of reasoning, this recipe has an Asian flavor.  As I was thinking about the way to prepare this, I found a package of Rice Noodle, and that went into the recipe, as well.  All in all, this turned out to be a delicious vegetable dish.

Poached Egg with Cornbread Dressing

If you follow my blog, you already know how I feel about leftovers and wastefulness.  I do not like either.  So, what happens to all of the food that we do not eat at one sitting?  It becomes something else!  This is what happened to the rest of a pan of cornbread.  It turned out so delicious that it is going on the menu for overnight guests.  It took less than 45 minutes to prepare and turn out beautifully.  I hope that you take the time to prepare it for your family.

Lentils and Rice

This is a great dish to serve when you want something tasty and different.  No one will notice that it is vegetarian because it is hearty, as well as delicious.  This recipe combines two main staples in vegetarian

Vegan or Not-Red Pepper and Potato Soup with Oatmeal, Black Pepper and Rosemary Crackers

Most of you who follow my blog have probably figured out that I cook what is in the pantry and refrigerator. Rarely, do I make an extra trip to the grocery store for ingredients.  That is how this soup came to be. This is a classic red pepper and this soup was made with chicken stock but it can be made with vegetable stock and the entire meal will be vegan.  Adding the potato just gives this soup a little extra deliciousness. Sometimes I add cooked, chopped chicken.  This is a soup that is always good.
The crackers are made with oatmeal and are hard to resist.  You might consider making a double batch.  These are baked on a pizza stone but you can use a cookie sheet, also. You need to bake them to make them crispy.  Some of these type breads that I make can be cooked on a griddle, but these will not crisp up when cooked that way.  Previously, my son had suggested cracked black pepper and fresh rosemary, so that was added to the crackers.
I hope that you enjoy this meal as much as we do!

Soup
6 cups of Stock, reserve 1 cup
3 Red Bell Peppers, chopped small
1 large Sweet Onion, chopped small
1 large Potato, cut into 1/4 " cubes
Sepay Groves Olive Oil
Salt

In a deep skillet, heat olive oil and add peppers and onions.  Cook on low-medium. Allow the juices to sweat out and reduce.  When all of the liquid is gone, transfer peppers and onions to a large stock pot. Add 5 cups of stock.  Bring to a boil and let cook until peppers and onion are tender.  Then set aside to cool.
While that is boiling, add more olive oil to the skillet and heat.  Add the potatoes and season with salt.  Let the potatoes start to brown.  Once the potatoes start to stick, use a spatula to release them from the pan and then add the other cup of stock.  The reason for this is so that the potatoes with be flavored with the stock. Cook until the potatoes are tender.  If the pan gets dry, add a little water.
When the pepper, onions and stock are cooled, add no more than 2 cups at a time to a standard 8 cup blender.  Right here, let me tell you this from my personal experience, let the soup cool and do not add more than 2 cups at a time to the blender. Hot soup is very painful and more than 2 cups will go out of the top of the blender, no matter how much you try to stop it. Blend in batches until smooth. Then return to the stock pot when all the peppers and onion have been blended smooth. Add the potato and stock to the rest of the soup.  Reheat and serve.

Oatmeal Crackers with Black Pepper and Rosemary
Preheat the oven to 525 degrees

2 cups of Oatmeal
1 cup of Flour
1 1/2 teaspoons of Baking Powder
1/2 salt
1/2 sugar
3 Tablespoons of Fresh Rosemary Leaves
Cracked Black Pepper, I used about 1 Tablespoon, but use the amount that you prefer
1 cup of Hot Water
Sepay Groves Olive Oil
Coarse Salt

Mix all of the dry ingredients, except coarse salt,  together and then make a well.  Add the hot water and mix thoroughly.  The dough will be sticky.  Make 8 even dough balls.  Use a pastry sheet or wax paper to roll out the dough. Pour  a splash of olive oil on to the rolling surface.  Coat the dough ball in the olive oil. Using a rolling pin, roll out the dough very thin.  Sprinkle with coarse salt. Bake at 525 degrees on a pizza stone or cookie sheet. Cooking the first side until the edges browned. Flip the cracker over and cook on the other side until it is crisp.  Repeat until all of the dough balls are cooked.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/red-pepper-and-potato-soup-with-oatmeal-black-pepper-and-rosemary-crackers

Mayocoba Beans with Polenta



Mayocoba Beans with Polenta

 So I was grocery shopping recently and spotted a bag of bright, canary yellow beans.  I could not resist passing up the chance to try something so colorful and since I had never heard of these beans, I had to try a bag.  Here is the recipe.

1 2-pound bag of Mayocoba Beans
1/2 pound of Bacon, chopped
1 medium Onion, chopped
1 Green Bell Pepper, chopped
1/4 cup of Cilantro , cleaned and chopped
1 Tablespoon of Garlic Powder
2 Tablespoons of Chili Powder
2 teaspoons of Cumin
1/2 teaspoon of Oregano
Salt to taste
Water as needed

Wash and soak the beans for at least 2 hours or overnight.  In a large pot, brown bacon and then add onion and bell pepper. Cook  until the onion starts to caramelize.  Add 2 quarts of water, cilantro,  and seasonings. Cook over low heat, stirring frequently and adding water when the pan starts to get dry.  Cook for 4 to 5 hours or until the beans are tender and do not have any resistance in the texture.

Polenta

In a tall stock pot, bring 2 3/4 cups of water to a boil.  Whisk together 1 cup of cold water, 1 cup of cornmeal and 1 teaspoon of salt.  Continue whisking and slowly pour the cornmeal mixture into the boiling water.  Whisk continually. Once the polenta starts to thicken. Add 1/4 cup of butter or margarine a little at a time, whisking constantly.  Cook and whisk for about 20 minutes until the cornmeal is thoroughly cooked.

To serve, ladle about 1/4 cup of polenta into a bowl and top with mayocoba beans. Top with fresh cilantro.

Enjoy on a cold autumn evening!

Deloris

Chicken with Tomatoes and Rice



Chicken with Tomatoes and Rice

 I know that you must be wondering how many recipes I have that contain tomatoes.  The answer is ALOT.  This is something that is a stovetop dish or a stovetop and oven dish.  Either way, it turns out great.  If you put it in the oven to finish baking, preheat the oven to 425.  It will take about an hour or so.

1 5-6 pound Chicken, cut up
1 small Onion, chopped
1 Green Bell Pepper, chopped
1/4 cup of Wine
1 cup of uncooked Rice
2 cups of Water
2 Tablespoons of Oil
1 can of Diced Tomatoes


In a large skillet, heat oil over medium heat.  Salt and pepper chicken, I skin mine for this but it is not necessary.  Carefully place chicken in the pan being careful not to crowd the pieces.  You may need to do this in batches if your pan is not extremely large.  Lightly brown on all sides and remove.  Repeat with the next batch, if necessary.   To the oil, add onion and bell pepper and lightly brown. Add wine, rice and water.  Place chicken on top and lightly salt, again.
Here is where you have the choice of stovetop or oven.  If you are cooking on the stovetop, reduce heat to low and cook until chicken is completely done and rice has absorbed all of the liquid.  You may need to add extra water towards the end so that the rice does not scorch. You want to chicken to be completely done.
If you are cooking it in the oven, place in the oven with the lid removed.  Cook until the chicken is done and the rice has absorbed the liquid.
Serve with salad.  Yum!

Enjoy!

Deloris

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Roasted Autumn Vegetables with Polenta



Roasted Autumn Vegetables
with Polenta

 I love Autumn and Autumn vegetables.  I love Polenta, too. So it stands to reason that these would be great together. Preheat the oven to 350 degrees. 

Wash and cut up an acorn squash in slices about 1/2 thick. Wash 1/2 pound of brussels sprouts and cut in half.  Wash, peel and quarter 4 carrots, peel and quarter 1 medium onion. Arrange in a large jelly roll pan in one layer.  Sprinkle with Olive Oil, salt and pepper.  Roast in oven about 25 minutes until the vegetables are tender. While the vegetables are roasting, make the Polenta

Polenta

In a very tall stock pot, bring 2 3/4 cups of heavily salted water to boil. 
In a separate bowl or measuring cup, whisk together 1 cup of water and 1 cup of Corn Meal.  Whisk until the mixture is smooth. Once the water in the stock pot boils, slowly pour in Corn Meal mixture, whisking constantly.  Continue to whisk every few minutes and cook for about 15 minutes.  The mixture will thicken and start to bubble and pop. (That is why you need a tall stock pot so that it does pop out on you).  Add 2 Tablespoons of Butter and stir until melted.  Cook for another 5 to 10 minutes.

To serve, place Polenta in an individual bowl and top with roasted vegetables. Feel free to substitute vegetables with any that you like.

Enjoy!

Deloris

Homemade Granola

I love granola, any kind of granola.  And a box of granola will not last long around my house.  So here is a recipe that I use to make 6 cups of yummy granola that is a lot friendlier on the bank account.  The nice thing about making my own granola is that I know exactly what goes in it and I get to decide how sweet it is and what add-ins I like.  Pre-heat your oven to 350 degrees.

5 cups of Old Fashioned Rolled Oats
1 cup of Sweetened Flaked Coconut
1/2 cup Vegetable Oil
1 cup Applesauce
1/4 cup White Sugar
1/4 to 3/4 cup Coconut Palm Sugar or Brown Sugar
1 Tablespoon Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon salt
nuts and dried fruit (optional)
oil

Line a jelly roll pan with foil and oil. Set Aside.  In a large mixing bowl, combine oats and coconut. Set Aside.
In a saucepan, combine 1/2 cup oil, applesauce, sugars, cinnamon, ginger and salt.  Bring to a boil over medium heat, stirring constantly.  Continue to cook until the oil is no longer separated from the rest of the ingredients.
Pour oil and applesauce mixture over the oats and coconut and mix thoroughly.  Spread the mixture evenly in lined jelly roll pan.  Bake a 350 degrees for25-30 minutes.  Stir once while baking.  Remove from oven and lower heat to 170 degrees.  Let the granola cool down while the oven heat is being reduced.  Place pan of granola back into the oven and bake.  Stirring every 10 to 15 minutes until granola is no longer soft.  This will take 1 to 1 1/2 hours.

Let cool and add in any other ingredients you might like such as toasted almonds or dried cherries. Then  place in an airtight container.

You can eat this alone as a cereal, with yogurt and fruit or use it as a crumbly topping for a coffee cake. It is very versatile.

Enjoy!

Deloris