Saturday, March 8, 2014

Chicken and Butternut Squash Skillet Pie

This recipe was adapted from Bon Appetit: http://www.bonappetit.com/recipe/skillet-chicken-pot-pie-with-butternut-squash#recipe-ingredients

Chicken and Butternut Squash Skillet Pie

2-3 Tbs bacon grease or grapeseed oil, for greasing pan
2 large chicken thighs, chopped into small cubes
1 small onion, diced
1 small butternut squash, peeled, seeded and cubed (peel with a potato peeler - it's easy, then cut in half, scoop out seeds, and chop)
1 small bunch kale, center ribs discarded, leaves chopped
2 tsp minced garlic (about 2 large cloves)
1 Tbs Wildtree Herb Grilling Marinade
1 Tbs Wildtree Chicken or Vegetable Bouillon Base
1/4 cup flour
2-3 cups water
salt and pepper to taste
grated nutmeg to taste

1 sheet frozen puff pastry, defrosted
1 egg, beaten with a bit of water

Preheat oven to 425 F. Heat oil or grease in large cast iron skillet. Add chicken and saute about 5-7 mins, stirring occasionally, until browned but not cooked through. Add onion, squash and kale. Saute another 5-10 mins or until onions are translucent and tender. Add garlic, Wildtree spices, and flour. Stir one minute. Add water slowly, while stirring. Use as much water as you want until your gravy is as thick or thin as you want it. I did about 2.5 cups. Add salt, pepper and nutmeg to taste. Simmer, stirring often, until squash begins to soften, about 10 mins. Add more water if needed. Turn off heat.

Roll out puff pastry using a bit of flour to keep from sticking. Place over skillet and brush with egg wash. Vent by cutting a few slits in the top. Place in preheated oven for 15 mins. Turn oven down to 375 F and continue baking another 10-15 mins or until deep golden brown. Remove from oven and let rest 5-10 mins before serving, if you can stand the wait!


Wednesday, January 1, 2014

Super Easy Blue Cheese Dressing Recipe

Easy yogurt-based blue cheese dressing which is great for salads or dipping veggies in.

Yogurt Blue Cheese Dressing Recipe:

1/2 cup whole-milk yogurt
1/3 cup blue cheese crumbles
1 tsp Wildtree Garlic Galore Seasoning Blend (or more to taste, but the flavor will develop as it sits)
fresh cracked black pepper to taste

Mix all ingredients in a small bowl. Tastes best when refrigerated for several hours before using, but can be served right away.

Tuesday, September 10, 2013

Super Delicious Zucchini Bread

This is perfectly moist, not too sweet and oh so good!

Super Delicious Zucchini Bread

Mix in bowl:
3 eggs
1/2 cup oil (melted coconut is great!)
1/2 cup applesauce
1 cup packed brown sugar
3 cups grated zucchini
2 tsp vanilla

Add to bowl and combine well:
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup wheat germ (if you don't have wheat germ, just add another 1/4 cup of flour)
3 tsp cinammon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Mix well, pour into two greased loaf pans and bake at 350 degrees F for approximately 1 hour or until toothpick inserted in center comes out clean. Let cool 10 mins then enjoy!


Friday, March 1, 2013

Sourdough Waffles

This is a great base to start with. If you want plain waffles, leave as-is. If you want to add flax or chia seed, throw it in :)

1 cup all purpose flour or whole wheat pastry flour
1/2 tsp baking soda
3/4 tsp sea salt
1 tsp granulated stevia (or 1 tbs sugar or honey)
1 cup sourdough starter
1 egg
1/2 tsp vanilla extract
approx. 1 cup milk or almond milk
1/4 cup coconut oil, melted

butter, maple syrup, fresh fruit, and/or your favorite toppings for serving

Preheat waffle iron. Mix dry ingredients in medium bowl. Add remaining ingredients and mix thoroughly. If you need more or less milk to make a manageable batter, do so. It should pour easily. Grease hot waffle iron with coconut oil. Pour batter into iron and cook according to your iron's instructions. Serve hot with plenty of butter and a small drizzle of maple syrup, or with fresh fruit, or however you like them. Make it more nutritious and get some protein by serving with pastured eggs or topping with plain yogurt. Makes approximately 4-5 servings.

These freeze extremely well. They are great to have in the freezer to pull out and pop in the toaster in the morning for a quick breakfast.

Wednesday, January 9, 2013

Minestrone Soup

After a very long hiatus, I've decided to start blogging my food adventures again. It may not be every week but at least when I make something that stands out to me, I'll post it here. Yesterday I made minestrone soup for our community group with church. People asked for the recipe which inspired me to just post it. Enjoy! (PS, it was even better the next day!)






Minestrone Soup, serves 6 as a main dish (with some good sourdough bread on the side!)

1½ cups dried great northern beans, soaked at least 4 hours
2 Tbs olive oil
1 large onion, finely diced
6 carrots, sliced or diced
3 celery stalks, chopped
1 bunch chard, leaves separated from stems and chopped 
3 garlic cloves, minced
28 oz can diced tomatoes in juice
½ tsp dried rosemary
5 cups chicken broth
5 cups water
1 oz piece of parmesan rind
 kosher salt and pepper to taste

Place soaked beans in large soup pot, cover well with water and boil until tender, about 1 hour. Drain beans and set aside. Rinse soup pot and return to stove. Add oil and heat through. Saute onion, carrots, celery and chard stems only about 10 mins or until beginning to soften. Add garlic and saute another minute. Add tomatoes with juice, rosemary, broth and water. Heat to boiling and then reduce heat and simmer, covered, until veggies are tender, about 30 mins. Add parmesan rind, chard leaves, reserved beans and salt and pepper to taste and cook another 10 minutes or until chard is soft. Mash up some of the beans on the bottom with a potato masher or immersion blender. Stir well, taste for seasoning, and serve with some crusty sourdough bread.

(You can add bacon, potatoes and/or zucchini to this soup as well. Add bacon first, then use a slotted spoon to take it out after it's crispy and reserve until the end. Add potatoes w/the carrots and onion and add zucchini with the chard leaves).



Tuesday, May 22, 2012

Summertime Quinoa Salad

This was a "clean out the fridge" lunch that turned out so fresh and delicious I had to post it here! Super versatile so you could add or omit as desired.

Summertime Quinoa Salad, serves 1

approx. 1/4 cup cooked quinoa (use up some leftovers)
1 stalk celery, sliced
1 small tomato, diced
1 green onion, sliced
1/2 carrot, sliced
1/2 avocado, diced
1/4 jalapeno, thinly sliced (more or less depending on heat desired)
juice of 1/2 lime
EVOO
sea salt
fresh cracked black pepper
dulse flakes
cumin
1 hard boiled egg, chopped

Toss the quinoa with the veggies. Squeeze half a lime over. Drizzle with olive oil. Sprinkle with sea salt, cracked pepper, dulse flakes and cumin to taste. Toss gently to combine. Top with chopped hard-boiled egg. Enjoy!


Monday, April 16, 2012

Baby Kale Salad

Made this baby kale salad last night and it was oh-so-delicious! Adapted from Earthbound Farm recipe. The original recipe called for golden balsamic vinegar and golden raisins but I only had the dark varieties and it still came out wonderful.

Baby Kale Salad Recipe
Dressing:
2 Tbs balsamic vinegar
2 Tbs EVOO
1 Tbs agave syrup
1/2 Tbs white wine vinegar
1/2 tsp salt

Salad:
5 oz baby kale leaves
1/4 cup raisins
3 Tbs pine nuts, toasted
shaved Parmesan


Mix all dressing ingredients in blender bottle or small food processor and shake or pulse until combined. Toss salad ingredients in medium bowl, drizzle with dressing and toss well to coat.