This is one of my favorite recipes, though using chicken as the protein is new to me, as I usually use pork.
- 1/3 cup flour
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 3/4 tsp garlic powder
- 1/2 tsp oregano
- 1 pound chicken breasts, pounded thin
- 3 Tbsp Earth Balance
- 1/4 cup olive oil
- 2 cups sliced mushrooms
- 1 tsp minced gralic
- 1 cup Marsala wine
- Mix flour, salt, garlic salt, garlic powder, and oregano in a medium bowl.
- Add chicken breasts and toss until coated.
- Heat Earth Balance and olive oil in a large skillet over medium heat.
- Place chicken breasts in skillet, and cook until brown on both sides.
- Add the mushrooms and garlic and cook briefly.
- Stir in the wine, making sure to scrape all the good bits off the bottom of the pan. Cover and simmer for about 15 minutes.
I like to top this with a bit of fresh herbs – parsley, thyme – whatever you prefer. I found that I had less sauce than I’d like at the end of cooking, so next time I will likely up the Earth Balance and olive oil, or adjust the cooking temp. I personally like this better with pork as I think it has more flavor and better texture, but this worked well, too.
Source: Adapted from All Recipes.
I don’t know about you, but I loooove wild rice. Its nutty flavor and chewy texture is great. Wild rice is also high in protein and fiber and low in fat, making it a healthy option. AND the most commonly harvested variety of wild rice grows right here in Minnesota.
I used some good ol’ Minnesota wild rice to make pancakes. This recipe calls for green onions; bright, tart flavor complements the nuttiness of the wild rice well. These pancakes are perfect for breakfast with a little bit of fruit spread or anytime you want something light and healthy. Make sure that you have enough time to cook the wild rice (around 55 minutes) if you haven’t made it ahead of time.
Wild Rice Pancakes
- 1/2 cup white whole wheat flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/8 tsp ground cayenne pepper
- 1 1/4 cups non-dairy milk
- 1/4 cup melted Earth Balance
- 2 large eggs, separated
- 1 cup cooked wild rice
- 3 green onions, chopped
- In a medium bowl combine flour, baking powder, salt, and cayenne pepper.
- Add milk and Earth Balance, whisking until blended. Stir in the egg yolks.
- In a separate bowl, beat the egg whites at medium speed until stiff peaks form.
- Fold rice, green onions, and egg whites into the flour mixture.
- Pour about 1/4 batter for each pancake onto a hot griddle (I used an electric griddle, set at about 350 degrees)
- Cook pancakes until the batter gets bubbly and they’re lightly browned; flip and cook a few more minutes.
These come out thin enough that you could cover them with butter, fruit spread or whatever you like and roll them up, crepe style. Yum.
Source: Adapted from MyRecipes
I’ve been struggling to eat enough vegetables recently, so I decided to make a vegetable-based dish for dinner tonight. I’m trying to buy and cook produce that’s in season here in Minnesota, so I picked up some beets at the grocery store.
Roasted Beets and Sauteed Beet Greens
- 1 bunch beets, with greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 Tbsp onion, chopped
- salt and pepper
- red wine vinegar (optional)
- Preheat oven to 350°F. Thoroughly wash the beets (I like to use some steel wool or something similar to give ’em a good scrub) and remove and wash the greens. Discard any greens that are slimy or that have a lot of holes in them.
- Place beets in a roasting pan and drizzle with 2 Tbsp of olive oil. Cover and bake for 45 to 60 minutes. Check for tenderness by inserting a butter knife.
- When beets are tender, heat remaining olive oil in small or medium skillet. Add garlic and onion, and saute until onions get a little soft and garlic starts to brown.
- Tear greens into bite-sized pieces and add to the skillet. Cook until wilted and season with salt and pepper.
- Once cool enough to handle, peel the beets with a vegetable peeler, removing any bad spots as you go.
I like to dip my beets in a bit red wine vinegar. The tartness of the vinegar compliments the flavor of the beets well.
I took a few photos of the finished product, but alas, there was no chip in the camera. Rookie mistake : )
Source: Adapted from All Recipes
Last week I had some cilantro to use up, and made a tasty pesto. This week, I had some overripe bananas chillin’ in the freezer and wanted to make something other than banana bread. Yea, these banana cookies are kind of banana bread in cookie form, but I think the more subtle banana flavor and spices make them even better.
Makes about 30 cookies.
- 1/2 cup Earth Balance, softened
- 1 cup sugar
- 1 egg
- 2 to 2 1/2 large bananas, mashed
- 1 tsp baking soda
- 2 cups minus 4 tbsp white whole wheat flour
- pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup walnuts (chop ’em up if you like)
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a medium bowl, cream Earth Balance and sugar. Add the egg and beat until fluffy.
- In another bowl, mix the bananas and baking soda. Let sit for about 2 minutes.
- Mix the banana mixture into the Earth Balance/sugar mixture.
- Mix flour, salt, cinnamon, nutmeg and cloves. Add to banana mixture and mix until just combined.
- Fold the walnuts into the batter.
- Drop spoonfuls of batter onto baking sheet, and bake for 11 to 13 minutes, until golden brown. Let cool briefly on wire racks.
These cookies are good with a dollop of plain Greek yogurt.
I’m headed out of town on Thursday evening to attend the 2013 National NOW conference in Chicago. Enjoy your Fourth of July holiday and weekend!
Source: Adapted from SimplyRecipes.