Soothing, quick comfort food for winter days

Tags

comfort food, easy recipes, healthy food, quick meals, winter

And did I mention a one pot creation? This sinfully easy concoction suits both families and singles…Are you ready?

Shopping list:

• 1 quart Imagine organic chicken broth (no substitutions)
• one package boneless, skinless chicken thighs (Bell & Evans preferred)
• one pound Red Garnet yam (usually one) peeled and diced (the only yam I eat)
• one pound Carrots of Many Colors (organic found at Trader Joe’s), peeled and sliced
• 1 T Herbes de Provence placed in a tea infuser
• a few ribs of organic kale, rinsed, stem removed, and torn in small pieces
• Himalayan salt to taste
• Serves 4 and may be doubled

Begin with a medium/large stew pot. Pour broth into pan along with the herbes tea ball…and bring to a boil. Add chicken thighs (do not rinse, just open package and add to boiling broth.)

A classic herb seasoning…if not found in this fancy jar, find in the bulk department of WF.

Reduce heat to medium, cover pot and simmer 10 minutes. Add both yam and carrots to broth/chicken, cover, and continue simmering 10 additional minutes. In the final moment, add torn kale to the pot, cover, and cook 1 minute more and not any longer…overcooked kale is bitter! Remove the tea ball (allow to drain into the pot for full herb flavor)

Before serving, shred chicken thighs into reasonable pieces using two forks or your gloved hands…and remove any bits of fat that remain too.

Organic kale is a wonderful, tender, healthful leafy green if cooked properly. NEVER, EVER steam or simmer more than ONE MINUTE. Please.

Have you found these sweet carrots at Trader Joe’s? Carrots of Many Colors are seasonal, so I stock up this time of year.

Have your bread, biscuits, or crackers ready, along with heated bowls (zapped in the microwave for one minute, empty.) Serve the soup steaming, drizzled with a little olive oil.

Dessert can be a delightful pumpkin tart, made at home

This quick soup is colorful, healthy, and may be reheated in portion sizes throughout the week for smaller households or for trips to the office.

Bon Appetit!

And Happy Holidays to all my readers!

Copyright © 2016 by Diane LaSauce All Rights Reserved

homage to Herbes de Provence

Tags

chicken, chicken thighs, healthy food, herbes de Provence, quick meals, veggie broth, winter warmer

Today is Friday. A. Cold. Friday. Old man winter refuses to head north, so I decided to create a quick, hot, healthy dish while tipping my chapeau to seven generations of French ancestors and to an underused herb — Herbes de Provence.

an underused herb in American cooking ~

begin with organic ingredients ~ skinless, boneless chicken thighs (1.25 lbs.), 32 oz. Imagine veggie broth, 1/2 pound each ~ baby carrots and red garnet sweet potato, peeled and cubed.

1/2 lb. of pearl onions add a nice touch

Empty the quart of veggie broth into a medium stock pot.
Add one heaping tablespoon of Herbes de Provence. Bring to a boil.
One piece at a time, add chicken thighs, directly from package.
Reduce heat to medium and gently poach chicken for six minutes.
Off heat, let the chicken continue to poach for another six minutes, covered.

poaching chicken thighs on stove for six minutes, then off heat, continue to poach another six minutes

Remove chicken from broth, and place on a nearby plate.

poached chicken thighs ~ oh, so tender

Strain broth through a China cap or other straining device and return broth to pot. This step will remove most the herbes, yet some remain on chicken.
Return broth to a boil and add onions, sweet potatoes, carrots, and a chunk of fennel (I happened to have one in the fridge). Reduce to a simmer, partially covered, for six minutes.

simmering veggies

While the veggies simmer, pull any fat off chicken thighs (there won’t be much) and cut/tear meat into smaller bits. Why thighs, you might wonder? Thigh meat has considerable flavor and it is oh, so tender!

tender bits of thigh

When veggies are tender, using a spider, remove them to a plate.

strained veggies

Return broth to the original pot and bring back to the boil.
Add 2 heaping tablespoons of Arrowroot using a whisk to quickly incorporate into hot broth. Arrowroot is another underused thickener in America, yet its silky texture cannot be matched, and it does not need to be “cooked in” as flour or corn starch do.
When broth is nicely thick, in about one minute, add 1 teaspoon of fine salt and return chicken and all veggies to the pot to just warm.
Serve up into warm bowls.

finished dish ~ silken goodness your entire family will enjoy.

This mild recipe will feed four nicely and I suggest serving it with a crusty baguette or lightly toasted Tuscan Pane. I considered making dumplings for this dish, and if I had not been so hungry, I think dumplings would be delightful. Joy of Cooking has many nice, simple dumpling recipes if you feel froggy. Further more, if someone in your home needs TLC, this is the go-to soup, as it is delicately seasoned and subtly sweet.

Let me know how you like this quick-to-prepare, tasty, warming bowl of goodness.

Cooks Note to Readers: purchase herbes and spices in small quantities from your local health-minded grocery. Store all herbes and spices in the freezer, prolonging shelf life. The brands and varieties of veggies mentioned are personal recommendations based on years of tasting experience. Arrowroot may be purchased in the bulk department of any fine health-minded grocery and it has a long shelf life.

Bon Appetit!

Copyright © 2014 by Diane LaSauce All Rights Reserved
“Respect the Earth; Create Memorable Food”

baby it’s cold outside

Tags

buttered noodles, cayenne pepper, fast food, food, healthy food, pumpkin pulp, quick meals, quick recipes, spicy pumpkin, sustainable living, vegetarian

Remember those containers tucked away in my freezer, filled with pumpkin pulp? Well, if I inspired you to roast and freeze your pumpkin back in November, NOW is the time to reap your reward—spicy pumpkin soup in just minutes. Defrost and add one container (2 cups) of pulp to a lightly sautéed sliced onion in a small soup pot. Add a heaping teaspoon of ground ginger and a healthy pinch of cayenne pepper to the pulp. Add enough organic vegetable broth to dilute and simmer 10 minutes. In batches, puree this mixture in a blender until smooth, adding one-quarter cup of heavy cream (or full fat coconut milk if you are dairy free) to each batch. Adjust seasoning with sea salt and black pepper and your winter warmer is complete. This makes about one quart of soup. Serve with crusty bread or buttered noodles. Just the healthy meal to warm both body and spirit! Try it—simple, wholesome, and oh so delicious.

If this soup is not consumed in one sitting, simply store in the fridge, up to one week, and re-heat on low heat. Thin with veggie broth to desired consistency.

To see the entire pumpkin roasting topic, visit my thank a pumpkin blog found listed in the left column of this page. Bon Appetit!

thank a pumpkin

Tags

Buy Fresh Buy Local, Cinderella pumpkin, comfort food, cooking, Cooks Illustrated, healthy food, home garden, Long Island Cheese pumpkin, quick recipes, seasonal food, soup, stretch gardening, Thanksgiving, vegetarian

Fall delivers shapely pumpkins to home gardens and farmer’s markets.
I frequently select a beautiful Cinderella variety—as I relate to the story—work, work, work, during the holidays.

Long Island cheese pumpkin

With Thanksgiving around the corner, I created a luscious soup recipe to share with my dedicated blog followers. It gracefully transitions traditional Halloween décor into a memorable starter or a main course. This pretty pumpkin decorated my front stoop from October until this morning, when she came inside for a final shower.

Next she succumbed to the ice pick…

Next she roasted at 400F for two hours until tender.

cool this beauty before removing seeds and skin

When the roasted pumpkin feels tender to the touch, let it cool then remove the meat from the skin—separating the seeds and string, all while avoiding spills of the copious liquid. In retrospect, simply cut the pumpkin into huge wedges, seed, then roast. I vaguely remember doing this last year and most the liquid evaporated, making the pulp removal a breeze.

Diane’s Recipe: Sauté a large, peeled/sliced sweet white onion in 2T olive oil, add 1.5 lb. drained pumpkin pulp (do this in a strainer), 1T sugar, 2t ground coriander, 4 cups of low sodium vegetable broth (I use Imagine Organic), sea salt and black pepper to taste. Cover and simmer 15 minutes. Add one sliced/peeled/seeded Bartlett pear, remove from heat for 10 minutes. Use a stick blender to puree contents in the pot, or for a finer texture, process in a blender working in batches. Add 2T sweet butter to finish.

Serve in pretty cups garnished with chives and cilantro. Serves 6

Freeze any remaining roasted pulp in 2C containers, as this is the perfect portion for more soup or pumpkin pie. Cooks Illustrated has a perfect pumpkin pie recipe that calls for cooking the pulp a bit more to remove additional liquid…a super solution.

ready for the freezer

the finished soup

Oops, I see the Cinderella light flashing! Now where is that glass slipper??

Happy Thanksgiving to all!

POST SCRIPT: This is pumpkin is actually a Long Island Cheese Pumpkin, an heirloom variety. Another favorite is the Rouge Vif D’Etampes if you can find it.

By the way, check out http://gardenclub.homedepot.com/thank-a-pumpkin-making-pumpkin-soup/ to see this post on the Home Depot Stretch Gardening Series! Who knows what else you will find there! Good Stuff!

Copyright © 2012 by Diane LaSauce All Rights Reserved

surprises of summer

Tags

Blue bird eggs, bluebird nest, chutney recipes, fast food, food, healthy food, key lime pies, oven roasted garlic, photography, summer, white peaches

Look who was waiting for me when I went to the mailbox yesterday…

slightly out of focus yet how handsome is my mailbox pal?

Not sure why my Nikon has trouble focusing on tiny things these days…frustrating.

Anyway my pal walked onto my hand and I delivered it to a cooler and safer spot in the garden.

better off on the snow peas

With triple digit temperatures forecast for this week, I was in the garden before six today to check soils and monitor the four new eggs in the bluebird box.

Back in the kitchen, I swiftly knocked out 12# of granola while I could let the oven heat out the window before the mercury ascended. I over bought fresh garlic for the chutney recipes causing the fridge to reek. This odor does not mix with tomorrow’s key lime pies, so I decided to roast the remaining cloves.

melt in your mouth roasted garlic cloves

It is amazing how 350 degrees, olive oil, butter, salt & pepper, oregano, and chicken stock transform stinking cloves into a sweet, mouth watering gourmet delight.

To finish my morning tasks with a treat, the first white peaches of the season were ripe enough to devour. OMG good.

first white peaches of the season

I hope that wherever you are your day is filled with summer surprises.

The weatherman says that Saturday will be 100 degrees—pray for me. 😉

Copyright © 2012 by Diane LaSauce All Rights Reserved

bread, snow peas, and key lime pie

Tags

birds, farmer's market, feeding backyard birds, food, healthy food, lifestyle, photography, sustainable living

Fridays are always busy here—especially in the kitchen.

Since I rise early, by 10AM there were seven Key Lime Pies cooling in the fridge;

by noon the madeleines were golden and packed neatly into their bags; fifteen pounds of granola await the trip to town and containers of chive/artichoke pesto rest in the freezer.

Fresh bags of chard are tucked along side the pie boxes—the precious snow peas debut tomorrow and will bring high praise dollars. The scones and bread are last items to cool—finally I can unwind until four AM Saturday, when the alarms sound.

I created two additional quick meals in the past two days, adding a few snow peas and spinach from the garden. I do not consume what goes to market, as once the recipe is perfected, the items merely become revenue. I say this following twelve years of specialty baking, an occupation I stumbled upon while supervising contractors during a LONG home renovation. Now that the house is finished, I want to retire from food production, yet my clients threaten to disembowel me if I do.

The next two photos are quick meals over the past two days.

Out in the garden the hydrangeas are spectacular. It struggled for a few years, yet in its new location appears to thrive—a triumph!

Most back yard birds thrive, while Ethel, the flightless grackle, finds the birdbath positioned to accommodate her remaining days. She thoroughly enjoyed this bath—her first.

At dusk a huge raccoon scurried across my lawn, only to climb the cedar tree and gaze down at me—undaunted. I fear Ethel’s days may be numbered, unless her wing feathers support her flight soon. Never a dull  moment in this home, garden, or life.

Remember to glide your mouse over these images for further captions.

Happy Weekend to All!

Copyright © 2012 by Diane LaSauce All Rights Reserved

too tired for pasta

Tags

cannellini beans, chive flowers, deelish, food, grilled salmon, healthy food, quick recipes, steamer basket, vegetarian

Today I wanted a quick evening meal. Out in the garden, I cut spinach. From the fridge I pulled kale, and from the pantry a 15 OZ can of Cannellini beans.

I began by rinsing the kale and spinach. Into the steamer went the torn kale for three minutes. Then, on top of the kale, went the spinach for two.

Meanwhile drain the can of cannellini beans.

Next I removed the steamer basket from the pan and chopped the veggies coarsely.

In the same pan empty of water, I placed three tablespoons each of sweet butter and olive oil over medium heat to melt.

Then I plopped in the beans, chopped veggies, sea salt and heated them briefly.

Immediately placed in a small serving bowl, I added fresh chive flowers, sliced almonds, and a couple chunks of cherve. Deelish! Serves two.

(The butter makes a smooth creamy little sauce.)

I enjoyed this as a humble, healthy meal, yet it could make a handsome side for those who eat larger meals aside a slab of grilled salmon.

Bon Appetit!

Copyright © 2012 by Diane LaSauce All Rights Reserved

another day in the berry patch

Tags

fast food, feeding backyard birds, flea beetles, food, garden, healthy food, quick recipes, red pepper flakes, sage flowers, sustainable living, Virginia

Word is out—the local berry patch is open for business. Each spring locals await the news. I like to attend opening day, as the first two rows of O’Neils are the best blueberries ever tasted. Donning long pants, shirt, and gnat netting I head out. This year’s gems did not disappoint. In just under and hour I plucked nearly four pounds of fruit.

Any berries found with worms went into my breast pocket for the back-yard birds. There are numerous fledgelings on the ground this week and they are so funny when tasting morsels for the first time.

When checking out, I always stock up on the limited edition berry patch honey produced by a local bee man. Yummy.

Heading home with pastoral views galore, I again am filled with gratitude for living in this rural paradise.

Back home I placed the berries in single layers on sheet pans in order to allow them to fully ripen at room temperature over the next twenty-four hours. This is a valuable tip, passed on to you—lessons from the grower.

Never cook or freeze blueberries.

This is sacrilege.

This fruit is perfect from the bush, and should only be eaten raw out of hand during season. Processing destroys the overall integrity of this prized fruit.

So much for jam, man!

Therefore, after twenty-four hours on the counter, these yummies go into a storage bag, unwashed, then into the fridge drawer. Only when I grab a handful, do I rinse what I eat. When the bag is empty, I then dream of next year’s harvest—another binge satisfied.

Try this berry zinger iced tea with blueberries. YUM!

(brew double strength and add agave while hot)

For lunch today I strolled the garden and found some lovely spinach, Black Seeded Simpson lettuce, and beautiful sage flowers.

Flea beetles are at bay now, so produce thrives.

Back in the kitchen, I began water for pasta and gently washed kale and a large handful of spinach. I steamed the kale for three minutes then added the spinach for another two. When the pasta was al dente, I rough chopped the greens and mixed both into the hot pasta then added a splash of olive oil, a dollop of sweet butter, sea salt and red pepper flakes. When this dish is cold, it will make a nice salad for tomorrow’s lunch. I will add my favorite dressing to it then.

If you have never tasted fresh sage flowers, you must. I promise a grand surprise. The subtle yet clear flavor is outstanding and memorable. These flowers usually never make it to my prep table, as they are wonderful eaten in the garden. I must create a few recipes—say sage flower infused vodka or sage flower ice cream.

OMG, if you have sage blooming in your garden, go taste now!

OK, this blog is complete.

Thanks for visiting and following—your comments are always appreciated. Have a happy and safe holiday weekend. Virginia is headed for her first 90-degree temps of this year. OMG!

Copyright © 2012 by Diane LaSauce All Rights Reserved

the perfectly boiled egg

Tags

boiled egg recipe, egg, egg farmers, fast food, food, free range chicken, healthy food, quick recipes, vegetarian

Most of us consume eggs throughout our lives, in one form or another. Today I pay homage to the ultimate simple food—the egg—and share the most effortless way to boil them perfectly. Let us begin with a tray of organic, free-range chicken eggs, please. If we support local egg farmers, even better. If we purchase industrial eggs, we are condoning inhumane treatment of animals—please see my blog entitled the thing about documentaries—and watch Food, Inc.

I will now step off my soapbox to share the most sublime boiled egg recipe your mom never taught…

If you can locate a thumb tack these days, one makes the perfect hole in the fat end of an egg. Just hold egg gently in one hand and poke the hole. Repeat for all eggs boiled for that meal.

Next bring a sauce pot to a boil using enough water to cover all eggs.

When water comes to a full boil, gently lower eggs, one at a time, into the water. Reduce heat to #3 (on a scale of 1-8) and set timer for anywhere from 3-10 minutes, depending on the doneness desired. I go a full 10 for egg salad.

When timer rings, pour off hot water. If you plan to eat immediately, with spigot on at a trickle (catch the run off in a basin for the garden), crack the fat end of the egg, and under the water, peel off the shell. I peel the ones I plan to eat hot, then store the rest in a bowl in the fridge. These stored eggs are the ultimate fast food on days when I am on the run and do not have time to prepare a meal.

Garden tip: Many back yard birds love to consume eggs shells, especially when they are nesting. Simply fine crumble the COOKED shells (never put raw shells out) and sprinkle on the edge of a shrub border, where they can be found easily—a calcium supplement for your feathered friends!

Are you hungry now?

Yummy eggs are indeed a beautiful food from the chicken to our tummies. Just make sure that the chicken has a wonderful life.

FACT: one whole egg has merely 80 calories, yet 6.3 grams of protein.

Bon Appetit!

Now I am off to bake granola for Saturday market.

Remember to roll your mouse over these images for further information.;-)

Copyright © 2012 by Diane LaSauce All Rights Reserved

Sunday lunch ~ fast

Tags

certified organic, fast food, food, healthy food, oat groats, steamer basket, Sunday lunch, vegetarian

Sunday is my day to lounge in bed until 10:30, then I putter around the house foraging for an interesting breakfast. The usual breakfast of oat groats, nuts and dry fruits filled my belly, while I observed the garden and fed the hungry back-yard birds.

By noon I was ready to create something fast and nutritious. I pulled fresh kale, half of a raw red-garnet sweet potato, a head of red cabbage, and my favorite nuts out of the fridge drawer while dry fruit came from the cupboard.

This was the result following a few minutes under the knife and in the steamer…

Gently Steamed Veggies and Raw Cabbage Lunch

Shred a red cabbage and toss with your favorite dressing (I added whole fennel seed). Set aside. Peel and thin slice a red-garnet sweet potato and place in the bottom of a steamer basket. Top with washed, torn kale. Cover and steam kale 4-5 minutes, then remove and continue to steam sweet potato until tender—just a few minutes more. Gather your favorite nuts and dry fruits. Assemble these ingredients on a pretty plate, drizzle with olive oil, sea salt to taste.

NOTE: I always consume certified organic food.

After the plated salad photo was taken, I remembered the fresh feta in the fridge, and I crumbled a healthy portion over salad top. The choice of cheese is yours.

Savor this healthy meal in your home.

There is plenty of cabbage prepared for future fast meals, that become spontaneous and creative, not to mention healthy!

Another easy meal from me to you…Bon Appetite!

Copyright © 2012 by Diane LaSauce All Rights Reserved