Friday, July 24, 2015

**recipe** Easy Chicken Dinner

Easy Chicken Dinner
I did not say quick and easy, I said easy... While the prep is relatively quick, it does take a little time in the oven. And it is really easy. You can do this.

Prep time: 10-15 minutes
Cook time: 45 minutes
hillary's advice: Cook extra!
This reheats very well and can be enjoyed cold off the bone or made into chicken salad. Cook once, eat thrice I always say. Well, not always before but always going forward.


Ingredients:
• chicken legs (that's the drumstick plus the thigh)
• salt & pepper or blended seasoning of choice
• potatoes, leave whole if small or large dice
• onions, pearl or large diced white, leeks or scallions
-->ummm... where are the quantities hillary? 
Buy enough to feed yourself plus desired leftovers.

Method:
1. Preheat oven to 450°
2. Choose your roasting pan! If you're just moving in, use a cheap foil pan like I did... If you're all settle in, use a heavy oven-safe pan. (Here are some good options from Amazon)
3. Rinse and pat chicken dry. The dryer the skin = the crispier the skin. Season liberally and place in pan with space between. (If desired, you may buy pre-marinated chicken pieces or marinate your own overnight)
4. Cook chicken 20 minutes then carefully remove pan from oven.
5. Add potatoes and onions, getting them down into the nooks where the chicken smaltz is collecting.
6. Place pan back into oven and cook additional 25 minutes or until chicken is nicely browned, potatoes are tender.
7. Serve while hot! 

Reheat leftover whole legs with additional veggies (like the carrots I added) for 20 minutes, or pull meat off the bones to add into soup or for chicken salad.

Friday, May 22, 2015

*RECIPE* pickled carrots+radishes

PICKLES PICKLES PICKLES PICKLES PICKLES!
 PICKLES PICKLES PICKLES PICKLES PICKLES!

I love pickles of all types... This carrot/radish combo was inspired by a recent trip to the farmer's market, where gorgeous purple carrots and easter egg radishes were on display. My preference is for crunchy pickles, so these are prepared raw... I like to pair these with a chunk of cheese or finely chopped and folded into chicken salad.

YUM!

yield: 1 pint
prep time: 20min
cook time: 10min
cure time: overnight or up to 6 months

equipment
ingredients
  • 1 bunch carrots (choose the thin ones, about 4" long, then cut to your liking) 
  • 1 bunch radishes (cut to your liking)
  • ½ cup plus 2-3 tablespoon unfiltered apple cider vinegar
  • ½ cup water
  • 2 tablespoons grade B dark maple syrup
  • 1 tablespoon sea or kosher salt
  • ½ teaspoon garlic (dried, minced)
  • ½ teaspoon mustard seed
  • ½ teaspoon celery seed
  • ½ teaspoon caraway seed
method
  • Arrange carrots and radishes tightly in jar, making sure veggies are about 1/2″ below the rim.
  • Combine ½ cup of the vinegar, water, salt and maple syprup in a saucepan and bring to just boiling.
  • Meanwhile, add spices to mason jar.
  • Carefully, pour hot liquid into jar to 1″ below the rim.
  • Add 2-3 tablespoons cold vinegar, making sure all veggies are submerged.
  • Put on lids until it’s just tight. Do not over tighten!
  • Let jars cool to room temperature. Lids may or may not “pop” down.
  • Transfer to fridge and let cure at least overnight and up to 6 months.

ps. You may use the same brine for cauliflower, cucumbers, green beans, zucchini or other fresh veggies.

Tuesday, January 6, 2015

*RECIPE* Meyer Lemon Curd

Meyer Lemon Curd, makes about 1 1/2 cups

• 2 whole eggs PLUS 2 egg yolks
(free-range, organic highly recommended - visit your local farmer's market)
• 1/3 cup raw honey
(local recommended - visit your local farmer's market)
• 1/2 cup freshly squeezed Meyer lemon juice
• 6 T unsalted butter, cut into 6
(grass-fed, pastured, organic highly recommended - I like this brand)
• pinch of finely ground unrefined sea salt
(I like this brand)
• 2-3 drops lemon essential oil
(I like this brand)

1. in medium sauce pan, whisk together eggs, yolks, honey, juice, salt
2. slowly heat on low-med, whisking frequently to prevent scrambling of the eggs
3. continue to whisk until mixture begins to thicken, about 8-10 minutes
4. remove from heat and stir in 1 pat of butter at a time, stirring until melted & incorporated then continuing to add 1 pat of butter, stirring & allowing to melt after each
5. stir in essential oil
6. quickly strain to remove any egg scrambles and transfer to a clean container (I like to use mason jars)
6. lay saran wrap on top of curd, then screw on lid
7. refrigerate up to 3 weeks, does not freeze well... but does make an awesome pancake topping or filling for thumbprint cookies!

I have more fun gadgets and pantry goods listed in my Amazon store. You should totally check it out.

Monday, December 22, 2014

*RECIPE* bone broth

Bone Broth, makes about 3 quarts


• about 4 quarts spring or filtered water
• 2-4# bones, your choice of animal! 
----->try beef, bison, goat, chicken, duck… marrow or knuckle for the 4-legged bones, backs & feet for the poultry (pastured/grass fed highly recommended) 

• 2 carrots (or ends/peels from about 1/2#)
• 4 celery ribs (or ends from 2 heads)
• 2 yellow onions (or peels/ends from about 6)
• 2 parsnips (or ends/peels from about 1/2#)
• 3-4 garlic cloves (or papery peels from about 1 bulb)
----->i save up my weekly veggie scraps in a container in the freezer
• 2-3 bay leaves
• 1-2 T whole peppercorns
• 1 bunch parsley stems
• 1 bunch thyme/rosemary stems

1. in large stock pot, place your bones (optional pre-roasted) and cover with water
2. bring up to simmer and skim the scum during the first 30-60minutes
3. hold at very low simmer for 24hours for poultry, up to 48 for 4-legged
4. add the veggies & herbs in the last 30min
5. strain and discard bones/veggies (all the nutrition is now in the broth)
6. cool and store in mason jars in fridge for 5 days or in freezer for 1 year
(silicone ice cube trays are also great for freezer storage)

<--- chicken+veggie soup in bison broth, yum!


i have more fun gadgets and pantry goods listed in my Amazon store. you should totally check it out.

Thursday, November 27, 2014

**RECIPE** Dark Chocolate Truffles

Dark Chocolate Truffles
approx 36 truffles

10 ounces chocolate, 72% cocoa or higher
1/2 cup full fat coconut milk
1 t vanilla
1/2 cup shredded coconut, chopped nuts, crushed peppermints, *OR* cocoa powder
optional: 1-2 drops essential oil (wild orange, peppermint, clove, etc)

1. chop the chocolate into shards 
2. combine chocolate with coconut oil in medium bowl, set aside
3. in a sauce pot, heat the coconut milk to simmer
4. pour over chocolate and stir with rubber spatula, until melted and smooth
5. add vanilla and optional essential oil, and chill minimum of 4 hours in fridge
6. meanwhile, toast the coconut or nuts if desired, cool
7. remove chocolate from fridge and using a melon baller, teaspoon or small 
cookie scoop, portion into truffle-sized bites 
8. roll gently in hands then into choice of topping
9. store airtight in fridge for 1 week, or in freezer 6 months

Thursday, October 23, 2014

*RECIPES* pumpkin pudding-bread & fall melt-aways

You didn't think I'd let October go by without a PUMPKIN recipe, did you?!?!?!

well, here's TWO.... actually one is pumpkin-y and one fall-y... enjoy!

Chocolate Studded Pumpkin Bread2 mini loaves
1 cup pumpkin puree (or other winter squash) need a whole case?
2 very ripe bananas (organic please!)
1/4 cup soaked dates
4 eggs (pastured please!)
1 tsp vanilla
2 tbs maple syrup
1/2 cup coconut flour, sifted
1 tsp baking powder
1 tbs pumpkin pie spice (or mix of nutmeg, ginger, cinnamon, allspice)
1 tsp salt

1. lightly oil 2 mini-loaf pans or 12 cupcake cups, preheat oven to 350°
2. combine pumpkin, banana, date in stand mixer with whisk attachment, beat until no longer lumpy
3. add eggs, vanilla, maple syrup, mix well to combine
4. add coconut flour, baking powder, spice, salt, mix well to combine
5. fold in chocolate chips
6. transfer to baking pans and bake 25-35min for muffins and 40-50min for mini-loaves, until toothpick comes out clean
7. let cool in loaf pans for 5min then transfer to cooling rack
8. enjoy as is... or toasted with butter!


Fall Spiced Melt-aways, 16-24 pieces 
1/2 cup coconut butter
1/2 cup coconut oil 
3 tbs honey or maple syrup
1 tbs gelatin
1 tsp vanilla
1 tbs pumpkin pie spice (or mix of nutmeg, ginger, cinnamon, allspice)

1. combine coconut butter + oil in small saucepan over medium heat, stirring occasionally until melted
2. add honey or maple, stir until dissolved
3. remove from heat, stir in gelatin
4. stir in vanilla, spice, essential oil
5. transfer to silicone molds (or parchment lined glass casserole pan) & chill in fridge for 1 hour
6. remove from molds (or lift out parchment & slice)
7. store in fridge

BONUS: drop one into your cup o'joe or hot cocoa for a healthier version of a pumpkin spiced latte.

i have more fun silicone molds listed in my Amazon store. you should totally check it out.


hApPy HaLlOwEeN!

Friday, October 17, 2014

*RECIPE* Wild Greens & Fall Spirals

Wild Greens & Fall Spirals
while it is officially fall... here in sunny CA, its still pretty warm so this refreshing salad highlights the season's bounty while keeping things light, fresh, and cooling. enjoy!


Wild Greens & Fall Spirals, 2-4 servings1 beet, your choice of color! (i used chiogga)
kohlrabi bulb & greens
wild arugula greens
juice from 1 lime
2-3 tbs olive oil
himalayan pink salt
fennel pollen and/or celery seed
1-2 tbs toasted hemp seeds

1. peel beet and spiralize (or cut thin matchsticks)
2. trim stalks/greens off kohlrabi bulb and spiralize
3. combine spirals with lime juice, olive oil, hemp seeds, and sprinkles of salt, fennel pollen, celery seed
4. thinly slice kohlrabi greens
5. add arugula and kohlrabi greens to spirals and enjoy!