The other day, I showed Laurie (my daughter) how to make roasted garlic. She spread some on toasted bread with some salt and pepper, and after one bite, she looked at me and said, "This is SO good!" Yuppp...
We received Swiss Chard in our Tanaka Farms CSA box today. Coincidentally, I just posted a new video on preparing Garlicky Swiss Chard. It's super easy to make and so healthy!
Garlicky Swiss Chard
- 1 1/2 bunches chard
- olive oil
- 4 garlic cloves, minced
- salt and pepper
- squeeze of lemon
- Saute swiss chard (remove stems and rough chop into 3" pieces) in a little bit of oil.
- Heat pan and put in chard. Cover to steam, 3 mins.
- Add minced garlic, salt and black pepper.
- Finish off with a squeeze of fresh lemon.
I LOVE RICE! My favorite is what I grew up on, Japanese style short grain sticky rice. These days, however, we eat mostly brown rice and once in awhile a light and fluffy pilaf. You can make pilaf in your rice cooker but I prefer the stovetop. I first sauté onions and garlic, then toss in the rice and stir until toasty. Next, I add the broth or water and a generous pinch of salt. Bring it to a boil and then cover and simmer on low for 20 minutes. That's it!
|Easy Stovetop Rice Pilaf||
- 1 tsp olive oil
- 1/4 onion, small dice
- 1 clove garlic, minced
- 1 cup basmati rice, rinsed and drained
- 1 1/2 cups water or low sodium broth (vegetable, chicken or beef)
- pinch of salt
- Place saucepan over medium heat.
- After a minute, add oil and swirl.
- Add onions and sauté for 1 minute.
- Add garlic and stir for 20 seconds.
- Add rice and stir until it just starts to stick to the bottom.
- Add water or broth and a pinch of salt.
- Turn heat to high and bring it to a boil.
- When it begins to boil, reduce heat to low, cover and simmer for 20 minutes.
- Remove from heat and let rest for 5 minutes.
- Fluff and adjust seasoning.
No one likes DRY chicken breasts but how do you prepare them so they turn out moist and tender every time? I'll share the two methods that I use for guaranteed tender boneless skinless and bone-in skin on chicken breasts. You can dice or shred the breasts and use it in your favorite chicken enchiladas, chicken salad, chicken pot pie, chicken soup, and more. For BONELESS SKINLESS chicken breasts, place two breasts on a large piece of foil, rub them with a little
oil, season with salt and pepper, seal up the sides of foil and pop them into a 350 oven for 30-35 minutes. Wait a few minutes and then open up the foil packet and be sure the juices are clear. For BONE IN SKIN ON chicken breasts, you do exactly the same as above but without the foil. Just place the breasts on a baking sheet, skin side up, and bake them in a 350 oven for 35-40 minutes or until their juices run clear when pierced with a small sharp knife or when a meat thermometer reads 165 degrees.
|Tender Bone-In Skin On Chicken Breasts||
- 1-2 boneless skinless chicken breasts
- 2 tsp olive oil
- Set oven to 350 degrees.
- Place chicken breasts on baking sheet.
- Rub each breast with 1 tsp olive oil.
- Sprinkle with salt and pepper.
- Place skin side up and bake in the oven for 35-40 minutes or until meat thermometer reads 165 degrees.
I love the taste of iced coffee. The key to making good iced coffee at home is to start out with cold coffee. So, the first thing I do every morning is brew up a large cup of Tulleys and set it on the counter while I continue getting ready. (If I'm in a hurry, I pour the brewed coffee in a baking dish for more surface area. It'll cool faster.) When the coffee is somewhat cool, I fill up my tumbler halfway with ice, give a squeeze of agave nectar and some soy cream and stir! The soy cream gives the coffee a terrific 'nutty' flavor but of course you can use milk or half and half. You can also substitute agave nectar with sugar. Enjoy!
|Refreshing Iced Coffee||
- 1 1/2 - 2 Cups brewed coffee
- ice cubes
- soy milk
- agave nectar
- Brew coffee and set aside to cool.
- When coffee has cooled, pour over ice.
- Add soy milk (I like about 2-3 Tablespoons)
- Add agave nectar (about 1 Tablespoon)
- Stir and enjoy!