Wednesday, September 29, 2010

An Interesting Article

Wednesday, September 22, 2010

Pan Roasted Organic Chicken with Braised Kale and Quinoa

(serves 3-4)
2 Tablespoons olive oil
One small onion, chopped
3 cloves garlic, diced
Organic chicken, drumsticks and thighs (3 each), skin on, seasoned with salt and pepper
1 bunch kale, stemmed and chopped
Salt to taste
Juice from half and orange, save the other half for garnish
1 cup quinoa

• In a large skillet with lid, heat olive oil using medium high heat.
• Add onion and garlic and sauté until onions are translucent, stir frequently
• Reduced heat to medium and add chicken, brown on each side and cover
• While chicken is cooking, prepare quinoa. (see note below)
• When quinoa is cooked (15 minutes), add kale to the chicken. Reduce heat to low and use tongs to gently flip kale uncooked kale on top to bottom of the pan. When most of the kale has started to wilt add orange juice, cover and allow kale to slowly cook for 5 more minutes or until chicken is thoroughly cooked. Add more salt to taste is needed.
• Spoon quinoa on center of the plate, next layer kale and chicken.
• Garnish with orange slices

*Rinse quinoa well and strain through colander. Heat 2 cups of water in a kettle to boil. In a small sauce pan heat 1 tablespoon of olive oil, add quinoa, stir frequently until you start to smell nutty aroma. Add hot water to quinoa, cover, reduce heat to low and cook for 15 minutes. Fluff with fork and serve.

*Remove skin on chicken for lower fat version

Monday, September 20, 2010

A Love Affair

I am in love, love, love with fresh figs right now. I can't visit the farmers market without immediately buying a small basket and sampling this delicious fruit as I enjoy the rest of the market (and then I turn around and do it again the next morning at the next market). I have a particular fondness for the Black Mission figs found locally, probably through October. Not only do they have a unique texture and taste, but they are simply beautiful. I almost always split the fig in half lengthwise before eating just so I can admire the beauty of the fruit before enjoying the taste. They may be enjoyed plain, as an appetizer, or make a visually and tasty addition to salads, sides and sauces (and I haven't even gotten to desserts!). Below is a simple way to enjoy these tasty little guys as a appetizer or munchie for you next wine party. I've also included some of the health benefits. Enjoy!

Black Mission figs
Soft goat cheese, possible chevre
chives, cut into 1 inch pieces
a couple of slices of prosciutto, sliced into strips about a 1/2 inch thick and 3 inches long
sunflower seeds

Slice some figs completely in half lengthwise. Others, remove the stem and make 2 crisscross slices in the top, cutting about half way down the fig from top to bottom.
For the halved figs, put a small dollop of goat cheese and top with either 2 pieces of the chives or sunflower seeds.
For the crisscrossed figs, roll the prosciutto into a funnel and gently stuff the fig. You may add chives to this one for garnish. Play around with the ingredients or come up with your own! But the combination of the sweet fig, creamy cheese and salty prosciutto or sunflower seeds is delicious.

  • a good source of potassium, a mineral that helps control blood pressure
  • A good source of dietary fiber
  • A good source of calcium
  • Fig leaves have been shown to have anti-diabetic properties, lower triglycerides and inhibit certain cancer cells
  • Eating 3 servings of fruit may lower risk of age related Macular Degeneration

Wednesday, September 15, 2010