Monday, April 30

Herbed Chicken and Artichokes with Coconut Scented Forbidden Rice



Tuesdays are crazy.  My energy level is at its lowest.  I'm still exhausted from Monday and the middle of the week is yet to come.  So Tuesday is my designated Crock Pot day.

I don't know about you, but I get an overwhelming sense of comfort, even in these times of plenty, knowing that dinner is cooking and my family will have a nutritious, hot meal to come home to.  (Without complications from my chaotic schedule).  It must stem from some ancient, collective memory of when times were lean and food was scarce.  Or maybe it harkens back to my childhood.  I remember walking home from school, wallowing in teenage melancholy.  When entering the house, the aroma of something simmering away in my mother's pea-green slow cooker would quickly soothe all my cares away.  Perhaps I want to establish a sense of calm, in this out of control world, for my family, for my kids.  As funny as it may sound, my Crock Pot helps create an oasis in the midst of the storm.  Can you relate?

So naturally I've amassed quite a collection of my favorites Crock Pot recipes.  On top of that, I recently purchased Michele Scicolone's latest cookbook "The French Slow Cooker."  I was intrigued immediately.  I'd never considered converting any of my favorite French recipes to the slow cooker . . . Sacrilege!  I am, however, looking forward to diving into this book and seeing exactly how she did it, and adding still more variety to our Tuesday menu.  Not to mention the photos, by Alan Richardson, are spectacular!



I've had this recipe for Herbed Chicken and Artichokes in my old, wooden recipe box for ages.  I don't honestly remember where it came from.  I believe it was in the back of one of my slow cookers' manuals.  But let me tell you, this is one of the very best Crock Pot recipes I've found.  I've made it with couscous, egg noodles, baguette, mash potatoes, and we all agree that it's best with rice.  I found this alluring black rice at the market a couple weeks back, and I've been anxious to use it.  E claimed that it was the best rice she's ever had (in all her three long years), and after I told C the story of how it became known as Forbidden Rice, even he ate every last grain on his plate.  What more could I ask for on a crazy Tuesday evening?



Herbed Chicken and Artichokes
(adapted from a Crock-Pot manual)


4 free-range chicken breasts
3 large tomatoes, diced (or 1 14oz can organic diced tomatoes)
1 14 oz can artichoke hearts in water, drained
1 small sweet onion, chopped
1 cup organic chicken broth
1/4 cup dry white wine
3 Tbsp quick cooking tapioca
2 tsp curry powder*
1 Tbsp chopped flat leaf parsley (plus more for garnish)
1 tsp dried basil
1 tsp dried thyme
1/4 - 1/2 tsp salt
1/4 tsp black pepper
1/2 cup pitted black or Kalamata olives

Combine everything except the olives in the slow cooker.  Cook on low for 6 to 8 hours.  Add the olives in the last half hour of cooking.  Garnish with more chopped flat leaf parsley, and serve over rice or with good, crusty bread.

*NOTE FOR THOSE WITH PEANUT ALLERGIES:  Most curry powders contain Fenugreek, which can cause an allergic reaction in people with allergies to peanuts and tree nuts.  If you are at all unsure whether you or your child can eat Fenugreek, please speak with your allergist before using curry powder.

Coconut Scented Forbidden Rice (soaked)

1 cup Black Rice
1 3/4 cup water, divided
1 tsp cider vinegar
pinch of salt
1-2 tsp organic, extra virgin coconut oil
3 green onions, sliced

When you start the crock pot, start soaking the rice as well.  Combine the rice, 1 cup of water, and the vinegar in a bowl.  Cover and let soak at room temperature for at least 7 hours.

When ready to cook, pour the contents of the bowl into a heavy sauce pan with a tight lid.  Add the remaining 3/4 cup water and a pinch of salt.  Bring to a boil.  Cover and turn the heat to low.  Simmer for 30 minutes until most of the water is absorbed.  Remove from the heat and let sit uncovered for five minutes.  Fluff with a fork.  Stir in the coconut oil, onions, and a pinch more salt if needed.


Two for One:  I added two extra chicken breasts to the Crock Pot so that I could make Chicken Divan the next evening.


Shared with: Hearth and Soul
Family Time Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Nap Time Creatious Tasty Tuesday, Allergy Free Wednesdays, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Foodie Friday, Feed Your Soul, Mangia Mondays, Melt in Your Mouth Monday, Monday Mania


Saturday, April 21

Banana Brown Bread



I've had a love affair with Brown Bread for a long time.  I think I was six when my mother baked a loaf of traditional Boston Brown Bread for a school party.  It must have been a Thanksgiving Celebration, though I'm not entirely sure.  I've been hooked ever since.  The rich, sumptuous molasses.  The dense, moist texture.  The crispy, crumbly outside of a toasted slice, slather thick in salted butter the next morning.  Oh my!

I've been dreaming of that amazing first taste of Brown Bread for several weeks and I was planning on baking another loaf last weekend.  That is until I noticed a couple of very ripe bananas who'd taken up residence next to the coffee maker.  I decided I'd better make Banana Bread before they were too far gone.



I found my favorite tried and true Banana Bread recipe and then realized that, with just a few changes, I could combine the two and create a Banana Brown Bread - something I've never done before.  The best of both worlds!

I made this for le goĆ»ter that afternoon, and it was even better the next day, toasted for breakfast.  Not too overly sweet, like traditional Banana Bread.  Just a little bit tangy, with that molasses-y bite, like Brown Bread.  Perfect.



Banana Brown Bread

1 cup whole wheat flour
1/3 cup all purpose flour (or more whole wheat flour)
1/3 cup old fashioned rolled oats
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 Tbsp unsalted butter, room temperature
1/3 cup unrefined, fine sugar
1/4 cup molasses
2 large eggs, room temperature
3 very ripe bananas, mashed
1 tsp pure vanilla extract

Preheat your oven to 350 F (180 C).  Butter and flour a 6 cup loaf pan. 

Whisk together the flours, oatmeal, salt, baking soda, and baking powder.  Set aside.  In a large bowl beat the butter, sugar, and molasses until well combined and fluffy.  Beat the flour mixture into the butter, then add the eggs, bananas, and vanilla.  Mix until just combined.  Pour the batter into the prepared pan and spread evenly.  Sprinkle the top with a little extra rolled oats to decorate.  Bake 55 - 60 minutes, until a toothpick inserted in the centre comes out clean.  Cool for several minutes in the pan before removing and slicing.

*a note on baking: I live in the mountains at 6000 feet. All of my recipes work well at high altitude. I haven't tested them at lower elevations, but I'd love to know how they turn out. Please contact me if you need help modifying them.

Shared with: Mangia Mondays, Melt in Your Mouth Monday, Monday Mania, Hearth and Soul, Slightly Indulgent Tuesday, Traditional Tuesdays, Nap Time Creations Tasty Tuesday, Tuesday's Tasty Tidbits, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Feed Your Soul, Sweet Tooth Friday, Family Fresh Meals

Sunday, April 8

Mountains of Sand and a Simple Pasta Salad



The road trip last week didn't go exactly as planned.  They never do, do they?  That's the allure of a road trip.  The spontaneity.  The flexibility.  The freedom of seeing the open road stretch before you for miles under an endless expanse of blue sky.  I feel like I can finally breathe again.

As my son's school break loomed closer, I envisioned a grand road trip.  I wanted to travel up the length of the Colorado Rockies visiting  places that I remembered from my childhood.  Old ghost towns and abandoned gold mines.  The craggy peaks of mountains so high that breathing becomes a chore after just a few minutes, but the views will take your breath away even faster.  The magnificent Great Sand Dunes, where towering mountains of sand eternally rise and fall with the changing winds.  The stunning Denver skyline at twilight when, for a brief moment, the setting sun turns the Mile High City golden and paints the clouds above fuchsia and lavender, before quickly sinking behind the dark mountains to the west.  Can you only imagine?



Yes the plans were grand, but the week turned out better than anything I could have planned.



We spent the first part of the week traveling through the southern mountains and eventually made it to the Great Sand Dunes.  The look of joy on my children's faces was indescribable.  C, who spent his first two years playing on the sandy beaches of Florida, was in complete awe.  Dune after dune stretched out before his sparkling eyes, each one higher than the one before.  He climbed to the top of a very steep one and went rolling down on his side.  Faster and faster he tumbled, sand flying up behind him like some sort of dust devil.  When he finally reached the bottom he sprawled on his back in the fine, warm sand and softly giggled as the marshmallow clouds whirled and spun in the blue sky above him.  Priceless.



I apologize to any future Sand Dunes visitors, as the dunes will not be quite as large as they were that day.  C brought a good bit of them home in his pockets and socks.  He also left with some huge memories that I know will make him smile for the rest of his life.  I smile, too, as I recall my first visit to the Great Sand Dunes with my grandparents nearly thirty years ago.  The sand is ever blowing, shifting, swirling, changing, yet the Dunes remain exactly as I remember.



Later we had a picnic under a gnarled and scarred old tree.  Its ashy trunk thrust through the rocky sand and divided like the twisted fingers of an ancient hand.  If this tree could talk, what marvelous tales he'd tell!



I packed a simple picnic lunch: Aglio e Olio Pasta Salad with lots of crisp vegetables and a couple of different cheeses.  The kids ate quickly, then ran off to explore a nearby trail.



Driving east again through the mountains, I was flagged down by the sweetest old man.  Suntanned and weather-beaten, and wearing a tattered cowboy hat, he was searching for his lost mule.  He wondered if we'd seen it wandering on the road.  We told him no, but that we'd keep an eye out for it as we went along.  (Though I don't honestly know what I'd actually do with the lost mule had I come across it.)  His kind eyes crinkled into half-moons as he smiled and thanked me over and over again.  A tangible joy seemed to emanate from his bent and crooked body.  That joie de virve that is so hard to grasp; that so many people try to feign.  This was the real deal.



He left me contemplative but happy as I drove away.  As odd as it may sound, these random encounters with strangers are one of the reasons I love traveling like I do.  We are all connected in some way with everyone else.  I love finding the connection.  The trip wouldn't have been complete without this kind stranger.

I could go on and on, but I'll save the rest for another day.  Until then, here's the recipe for the Aglio e Olio Pasta Salad.



Aglio Olio e Limone Pasta Salad

190g mini Conchiglie (shells) pasta, (about 1/2 box)
3/4 cup frozen peas
1 yellow or orange bell pepper, diced
1 cup cherry tomatoes, cut in half
1 Tbsp capers, drained
1/4 cup cubed mozzarella cheese
1/8 cup cubed Parmesan cheese
3 - 4 Tbsp Extra Virgin Olive Oil
3 large cloves of garlic, minced
zest of one lemon
salt and pepper
handful of Italian flat leaf parsley, chopped


Boil the pasta to al dente, in the last four minutes add the frozen peas.  Meanwhile heat the oil and garlic together slowly for 8 -10 minutes until the garlic is fragrant but not yet brown.  Remove the oil from the heat and add in the zest of one lemon.  Set aside to cool and infuse. 

In a large serving bowl place the pepper, tomatoes, capers, and diced cheeses.  When the pasta and peas are done, drain and run under cold running water until cool.  Drain very well for several minutes until quite dry.  Add to the veggies in the bowl.  Pour the oil and garlic over top and toss well.  Stir in the parsley and season well with salt and pepper.  Serve at room temperature or chilled.

Shared with: hearth and soul, slightly indulgent tuesday, naptime creations tasty tuesday, tuesday's tasty tidbits, full plate thursday, feed your soul, mangia mondays, melt in your mouth monday, monday mania