Wednesday, September 23, 2015

Grilled Eggplant and Yogurt Sauce

Inspired again with my OOOOBY box and the pile of basil and the big fat eggplant, I tried a wonderful new recipe I found in my Cooking Light magazine (but you know me.....put a Dana spin on it!)

1 large eggplant, sliced with skins
Olive oil 
2 tbsp fresh lemon juice
1 tsp amino acid (or soy sauce)
1/2 tsp crushed red peppers
1 1/2 plain organic nonfat yogurt
1/2 c. chopped basil
1 1/2 tsp cumin
1 garlic clove minced
1/2 tsp lemon zest
Sea salt and pepper

Prep the eggplant after you slice it by sprinkling with salt.  Let it "sweat" the rinse and dry.  Add a little olive oil in the pan and lightly fry the eggplant until golden brown.  Blot well and cool.  Set aside and sprinkle a little sea salt.  

Mix up all of the remaining ingredients but retain about 2 tbsps of basil.  Drizzle over the eggplant and sprinkle the basil over the top.  Serve at room temperature.

Saturday, August 29, 2015

Chicken Breasts with Feta and Figs

Well folks you can't get any more Central Valley than a dish with figs.  It's safe to say that I have made a ton of recipes with figs but this one is new to me and came to me compliments of the @FresnoBee.  Really yummy and served with grilled okra and steamed potatoes from my Ooooby shipment!

4 5 to 6oz chicken breasts, skinless, boneless
Salt and pepper (sea salt is a must)
2tsp chopped fresh rosemary
2 cloves of garlic chopped
4 tbsp of EVO (I used the amazing olive oil I smuggled home from my uncle in Croatia!)
2 oz crumbled feta
1 1/4 tsp dried thyme
1/2 c white wine (they said red but I only had white home)
8 fresh figs, cut and diced (lovely figs from Kevin and Diane Herman's farm)
1 tbsp honey
Sprig of rosemary for garnish

Pound chicken to flatten but don't make too thin.  Place chicken in bowl with salt, pepper, rosemary, garlic, 2 tbsp oil and 1/4 c wine.  Toss and let sit for at least 30 minutes.

Cook chicken in 2 tbsp oil till light brown. Place in oven proof pan like shingles and sprinkle with feta.
Pour remaining wine in pan to deglaze and reduce to half of the volume.  Add thyme, honey and figs, sauté will warm and soft.  Pour over chicken and feta.  Place under broiler to brown and top with sprig

Sunday, July 26, 2015

Power Chicken Enchilladas

Coming home from Poland, my first thought goes to Mexican food.  Fresno is the motherland of Mexican food and seriously......nothing else will do!  My dear friend decided to cheer me out of my Mexican food blues by taking me to the "Tia Juana" in Warsaw.  Let's just say......I was lucky it didn't effect me like my meal from a street vendor in Cabo!  When in Poland - eat Polish food.  
Enough said.

I digress.......ok so I was inspired and made th is mostly organic chicken enchiladas.  They are super easy and fill the bill for those of us who have Mexican food withdrawal.

4 cooked chicken breasts, chopped
4 c. power greens (kale, chard, etc.)
2 c. (or 2 cans) green enchilada sauce*
12 oz. bag of shredded Mexican cheese
1/2 round of queso fresco*
16 small flour tortillas (you may need more or less)
A few shakes of hot sauce, salt and pepper to taste
Non stick spray

Cook the power greens till tender.  Toss with chopped chicken, crumbled queso fresco, 8 oz of shredded cheese, salt, pepper, hot sauce, and about a 1/4 cup of the enchillada sauce.  Pour a little sauce on the bottom of the pan (which has been sprayed with Pam or a non stick spray.). Add a few tablespoons of chicken mixture in to a tortilla, roll and place in the pan.  When pan filled, top with remaining cheese and pour remaining sauce on top.  It should make two 9x13 pans....more or less if you don't roll them tightly.  Bake at 350  for about 30 minutes or until bubbly.  Photo forthcoming.... Enjoy!

*not organic


Saturday, July 25, 2015

I'm Baaaaaaaccccckkkkkk!

Well.... It's been a while (sarcastic understatement) during which I completed my dissertation (which I foolishly thought would be a bunch of 30 page weekend papers HA) and had a lovely restful 10 pound gain trip to Europe . I am back and ready to tackle new, exciting food adventures!! God bless my sister who dragged my sorry rear to the Fresno    Food Expo.... I was inspired!  So get ready Fresno. I'm BACK. Get ready to EAT fresh and local!!

Thursday, November 20, 2014

Back in to the "holiday" land of the living

So... Did ya miss me? I can say I was too busy with school to blog but I have not been too busy to eat. Having a husband who MUST eat all Non-GMO and organic has made some of our meal choices more adventurous. Many intersting choices and a few epic fails. I thought I would comment on a recent experiment. I am posting the link to a recipe and want to note I did organic spinach, jalapeño and cheddar rather than cauliflower, mushroom and goat cheese. Substitute accordingly :-)


So... My crust was strange. I thought it was good but Wojtek called it "interesting".  Worth a try for those of you trying to go gluten free!

Friday, July 4, 2014

Plum Custard Gallette (Willey Test Kitchen) - Happy 4th

Between Mizuno Farms and T&D Willey Farms, I am flush with plums.  For anyone who knows me well....I was "traumatized" as a grade schooler and won't eat plums raw (let's just say, it's Adam and Eve all over....complete with a snake!)

Thanks to denesse and their "test kitchen" my plums have a beautiful purpose!  This recipe is a keeper.

1 single pie crust
4 oz cream cheeses
1/2 c sugar
1 to 1 1/2 c sliced plums
2 small organic eggs
1/2 c organic half and half
1/2 tsp good quality vanilla

Prepare pie crust (or buy one like I did....but it has to be the roll kind). Place crust in greased 9 inch pan.  Do not flute and leave a 1 to 2 inch overhang.  Preheat oven to 425.  In a mixer or food processor, beat cream until smooth, add sugar and continue to beast.  Add eggs one at a time then beat in the half and half plus the vanilla.  Arrange plums on the bottom of the pie pan.
 Be careful not to over fill the fruit or there won't be room for all the custard.  This is where I went a little nuts....oh well.  Place pie pan a baking sheet.  Carefully pour the custard over the fruit then gently fold over the crust.  
Pinch together if necessary .  Brush with half and half. Then sprinkle with sugar.  Bake 10 minutes at 425 then reduce to 350 and bake until custard is set and plumbs are juicy (about 40 minutes total.  Transfer to rack and cool.

Wednesday, June 11, 2014

Stone Fruit Strudel (in honor of the start of World Cup)

Let it not be said that I would pass up an opportunity to be uber Croatian!  Tomorrow is the opening game for World Cup Soccer and my favorite team plays Brazil. Naturally, I am talking about my wild eyed temperamental Croatian team! I won't watch just any old soccer team.... It's got to be THIS team. 

So.... I found out this fan thing is in my blood.  See Turns out this is what WE DO (the rest of the article is pretty spot on too).  That takes us to food.... We COOK anything!

So here is a batch of stone fruit strudel. A little time consuming in the beginning but the flavor is better with the long term cooking:

8 Santa Rosa plumbs, cut in cubes. Thank you Kevin and Greg Mizuno (Mizuno Farms) for the outstanding fruit!
1/2 organic sugar
1 the above in the crock pot on low for 3.5 hours, stirring occasionally to cook this down to a roasted jam like consistency.

1 sleeve of frozen FILO dough thawed
4 large peaches, cut in bite size pieces
1 T slivovica, loza or good brandy
2 cubes of butter melted
Powdered sugar 

Add sliced peaches to the cooled and cooked plumb mixture, toss to coat.  Add slivo or brandy and toss again. If it looks more juice than fruit... Add more fruit. Next batch I will add a little lemon zest.

Take 10 sheets and layer them and dot with butter.  Spoon fruit along the long side of the FILO and roll up jelly roll style. Place on greased cookie sheet. Repeat as this should make 3 rolls. Bake for about 20 minutes at 350 and top with powdered sugar when cool. Cut in to 2 inch slices and serve.