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Showing posts from September, 2013

Poached chicken, pesto, Swiss chard, and zucchini pizza

So what do you do when you have Swiss chard, zucchini, pizza crust, chicken, cheese, and other vegetables in your fridge that need to be used up? Well you might look at recipes that use one or two of these things. Maybe make something like a pasta with Swiss chard pesto, soup, stir-fry, or casserole.

We managed to combine these ingredients all into another delicious pizza. Almost all of them sourced from RJR Farm (not the sauces, crust, zucchini or spices).

This was inspired by a few other recipes but is somewhat original so I will show you what I did in pictures...

First I poached 3 chicken breasts in just enough water to barely cover them. To add a little flavour I used 1 spoonful of dried basil pesto from the Farmer's Market, 1 carrot chopped in large chunks, 1 onion quartered, and a dash of salt and pepper.












The left over water from I stuck in a jar to put in the freezer and use as a 'chicken broth'.  Then we used a little bit of barbecue sauce and 2 spoonfuls of the pe…

What to do with those squashes and gourds?

We're starting to harvest our first round of squashes. We have buttercup, acorn, small pumpkin, and spaghetti squash. While squash can be a bit intimidating to cut up, once you have the cut up squash in hand there are so many possibilities. You can roast it, eat it boiled in cubes or mashed, put it in a soup and puree it.

Spaghetti squash is unique in that when you bake it and scrape out the insides it comes out stringy like spaghetti noodles. You can eat these on their own with some garlic butter, or service it like noodles with pasta sauce.

My favourite way to prepare it is to cut it in half lengthwise, scoop out the seeds, then bake it with garlic butter, salt, and pepper for about 20-30 minutes or until it is tender. Some people face it down onto the pan, but I like to have it facing up so the butter stays in the squash. Just like it shows here.

As for other squashes, I once took a trip to Guyana, South America, where they have a delicious dish called pumpkin curry. They usua…

Improvised soup and stir-fry!

It's really nice to be able to open up my fridge and see loads of fresh vegetables just waiting to be combined into something healthy and filling. Though I didn't have kidney beans or zucchini I decided to make a sort-of minestrone out of the beans, onions, celery, green pepper, potatoes, carrots, parsley, basil, and Swiss chard that all came from the farm.
 First I sautéed the celery, onions, carrots, then I added the potatoes and green pepper. Then I added vegetable broth, garlic, seasoning and just kept adding vegetables.

 The Swiss chard came in at the very end after it had been rinsed, soaked, and chopped roughly.
 Served it with salad- of course cucumber and lettuce from the farm. We didn't have any meat so we had fried eggs for a protein. Maybe that is weird, but we liked it.



Now I didn't chronicle my improvised stir fry but I stir-fried carrots, a wack of snow peas, onions, garlic, and strips of steak. I made Rita's classic stir-fry sauce of broth, soy sa…

Cauliflower sauce

As someone who is lactose intolerant and not a huge fan of cauliflower I was intrigued by the idea of making sauce out of it, I had seen a couple alfredo recipes that still used cream in them but I tried this recipe from the Detoxinista blog

You saute onion and garlic, then add water and the cauliflower chopped up to oil until they are tender. I made sure to wash and soak my cauliflower as I did find a couple critters hiding in it and some dust, I had to be careful while cutting it to check for these as well.
Then you puree the contents of the pan water and all and add salt to taste. I added salt, pepper, and a couple basil leaves then reheated the puree in the same pan.  Had it on some penne and I can't say it is the same as Alfredo sauce, but it was really delicious.