Calabacitas Casserole with Polenta and Cheese

I have been trying to get more veggies into my diet lately, and sometimes I am more successful than others.  I am great about going to the store or farmer's market and filling the crisper drawers with fruits and vegetables, but more often than not I end up tossing them out because they have gone bad waiting for me to become inspired and make that wonderful vegetable soup I had been planning but never made.  SO I have taken to only buying what I need for the next two or three days at a time, and that has helped tremendously.  Rather than go to the grocery store, I go to Rutiz Farms for organic, pesticide-free veggies.  It is seasonal, and I can actually see the field the food was grown in steps away from the stand - you can't get any more fresh!  So while I was at the stand this week, I bought some summer squash and zucchini.  I admit, they aren't the sexiest choices out there or the most exotic, but I had never prepared them myself other than grilling the zucchini on its own.  What a shame, I know.  And that is what I had intended to do with the basket I brought back on Tuesday.

However, there were far too many for me to eat on my own.  I had no idea what to do with them.  Then my sister pointed me towards this great recipe from Rachael Ray's 30 Minute Meals  - Calabacitas Casserole with Polenta and Cheese.  Hmmm.  Sounds interesting.  And I could use up most of the squash as well as the tube of polenta that was sitting in my fridge.  I was sold!

What I like about this recipe is that it can easily be made without using processed food.  I could make the polenta on my own if I wish (this time I didn't), I could use fresh tomatoes instead of canned stewed (which I did), and I cut the cheese way back.  And when it was through I was left with a glorious dish that could be used for a main course or as a side dish.  The leftovers didn't last long at my house this week!  Next time I might cut out the cheese all together and instead stir in some bulgarian yoghurt as a binder.  In any case this made it onto my list of meals I will make again.  As Rachael says, YUM-O!

Calabacitas Casserole with Polenta and Cheese - from Rachael Ray's 30 Minute Meals

3 tablespoons extra-virgin olive oil
2 cups corn kernels, defrosted
4 cloves garlic, smashed
1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1(14-ounce) can stewed tomatoes
2 teaspoons dark chili powder, just over 1/2 a palm full
Salt and pepper
1 (16-ounce) tubes prepared polenta
2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley
Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.

The Eclairs that weren't

It is time for another Daring Baker's Challenge... my second, and this month things did not go as planned.  I was so excited when I saw that Meeta and Tony had chosen Pierre Herme's Chocolate Eclairs as our challenge this month., it was just the sort of thing that I had hoped to learn when I joined this wonderfully talented group of bakers!  When I think of eclairs I think of the wonderful patisserie that was jut around the corner of our hotel in Paris on Rue Jean Lantier.  My companions and I would stop there every day and look in the window at them, waiting until our final morning in Paris before buying one and eating it as we gazed out over the Seine.   Oh to be back there if only in my mind - this would be a great challenge!  I even bought a pastry bag and tips just for the occasion.  I knew the month would be busy, I knew I would have to wait until the very last night to do them.   I bought all the ingredients and had the instructions in place.  And even though I dropped my camera last week and rendered it completely useless I was determined to carry on.

But I didn't, it just didn't get done.  Sigh.

So these beautiful eclairs will always remain beautiful and oh so tasty in my mind.  Perhaps I will make them later in the week, when things have settled in and I am ready to be transported back to Paris.  In the meantime, here is the recipe if you can't wait to put that stamp in your passport:

Pierre Hermé’s Cream Puff Dough. All recipes below from Chocolate Desserts by Pierre Hermé
(makes 20-24 eclairs)
½ cup (125g) whole milk
½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
¼ teaspoon sugar
¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes: Once the dough is made you need to shape it immediately. You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined bakingsheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
Notes:The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
(makes 1 cup or 300g)
1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes: If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
(makes 1½ cups or 525 g)
4½ oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
½ cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar

Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens. It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
Notes: You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
This sauce is also great for cakes, ice-cream and tarts.

Goodbye Sugar Demons

Have you ever felt like no matter what you do, your body wants just the opposite?

That is where I was on Thursday.  I wanted to eat right, I really did, but the sugar cookies I baked to donate to the local cancer center were screaming at me: "They don't really need four dozen cookies, do they?  It would be ok if you had a few..." That was when I knew things were really out of control.  When a sugar cookie made from store-bought cookie dough is screaming at me and it hasn't even been iced yet, that says something.  And when the leftover pasta salad that should last for the next two days doesn't make it through today's lunch, and you are still hungry, that isn't right either.

Truth be told, food is one of those things that has always tempted me.  It is the easiest way for the devil to get his claws into me and tether me to this world.  While I am not diabetic, sugar has always been a problem in my diet.  When I have sugar in any quantity it opens the door for me to want more.  And when you look at the ingredients of nearly everything that comes in a bag or box or jar at the grocery store you see sugar as an added ingredient in some form.  The only way for me to control my sugar cravings is to be mindful of what I eat - cook at home, using whole fresh ingredients.  For me, there cannot be just one Skinny Cow Ice Cream sandwich, I want all of them in the package.  If there is bread in the house, even just for guests, I will eat it.  Did you know there is sugar in your bread?  or in your tomato sauce?  or your salad dressing?  Until I started looking at labels I didn't know just how many things contain sugar or corn syrup. (Everything also contains soy products, which I can't have either, but that is another story).

The only thing for me to do is to cut out the sugar, once and for all.  But that is easier said than done.  Have you ever experienced sugar withdrawals?  Yikes.  I have been struggling with that for the last month or so - trying to eat right but then my body rebelled and I found myself with two slices of toast covered with sweet sticky honey.  Or driving through the drive thru for a cold creamy shake.  Or stopping at Starbucks for my latte (lactose) with vanilla (pure sugar).  I couldn't break free.

I was lucky.  My sweetheart and I had planned a spiritual fast for this weekend, it had nothing to do with my eating or sugar devils that had hold of me.  But as we fasted, I knew that something was changing.  On Saturday, I woke up hungry.  Very hungry.  Too hungry, in fact.  There are many days that I skip breakfast, start working, then look up and realize it is nearly dinnertime and I have yet to eat anything.  There was no reason for me to be that hungry.  Suddenly, everything started to revolve around food.  All my thoughts were of what I wasn't going to eat.  The apple fritter that was sitting on the kitchen counter at my sister's house begged me to it it.  I swear I could smell the cooking food from the restaurant down the street.  I began to realize that this was not a physical hunger, that it was a spiritual hunger, and a strong one at that.  Those sugar devils were not happy that I wanted them to go away, that is for sure.

But you know what?  They eventually went quiet.  My body is not screaming for sugar anymore after three days.  When I break this fast tonight, I am going to be eating grilled tomatoes and onions and zucchini.  There will be a small bit of chicken as well.  THAT is what I am craving tonight, not sugar.  It has taken a three-day fast to reset my body and make real food exciting again.  I am looking forward to the new adventure!

Daring Baker's July Challenge: Pistachio Gateau with Praline Buttercream

So to tell you the truth, what pushed me over the edge to start this blog was the opportunity to become one of the Daring Bakers.  I was looking for a recipe for Opera Cake and in my Google Search I found the wonderful FeedingMyEnthusiasms blog.  Just what was this Daring Baker's club... I wanted in!  Now, I know that eating healthy and baking usually don't mix, but I am a firm believer in treating yourself every once in a while... and if you are going to do that it better be good.  That usually means baking it yourself where you can control what actually goes into that lovely goodness.  So it really isn't a stretch...right?  Anyone..........Anyone?.......Oh nevermind.

So here is the deal: a new challenge is issued every month, everyone bakes from the same recipe (with some allowed modifications), and then we all post our creations on the same day.  This month, my first month as a Daring Baker, involved making buttercream, making a ganache, making pralines, and slicing a cake into layers, all things I have never done before.  And for my first challenge I think it all went pretty well.  I took the completed cake to my sister's for a candle party and not only did everyone have a slice, most people had TWO.  And I had to do some major convincing to prove that I didn't just pop down to a local bakery and put a cake on a tray.  Looking at my cut layers made it so easy to prove 'cause in places my two layers looked like just one.  Oh well.  Next time will be better!

The cake itself was super yummy, and easier to do than it looks, but it makes a MAJOR mess and it took me a long time to complete since I don't have a stand mixer or a food processor.  But it can be done (I did mine over three days).  I might save the recipe for a special occasion though, you definitely won't want to do this one too often.  Not good for your time or your waistline!  I used Pistachios instead of Hazelnuts, and changed the liqueurs to the ones listed below.

Pistachio Gateau with Praline Buttercream

Adapted from Great Cakes by Carol Walter

1 Pistachio Genoise
1 recipe sugar syrup, flavored with Kahlua
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Strawberry Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons pistachios, toasted and coarsely chopped

Pistachio Genoise

1 ½ cups pistachios, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. Kahlua

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Kahlua (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in Kahlua.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Starbucks Cream Liqueur
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Pistachios, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Strawberry Glaze
Good for one 10-inch cake

2/3 cup thick strawberry preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Starbucks Cream Liqueur
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm strawberry glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped pistachio garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.  

We now return to this blog already in progress...

Ok, so blogging every day is not realistic for me.  And since the only reader of this right now is ME, I give myself permission to NOT blog when I don't feel like it.

Thankyouverymuch.

Blueberries for Dinner

So maybe there is something to breakfast setting you up for a good day of eating ahead?  Tonight I had a hunkering for blueberries for dinner.  Maybe it is the warm weather but they just sounded so yummy?  But I still needed something that would fill me up - and a big bowl of berries while tempting would not be enough on its own.  

The answer: Blueberry Chicken Salad.  I luvs me some chicken salad with fruit, usually I add apples and grapes, but tonight there would be blueberries.  And I must say that it tasted so very good, which is great because I always make extra so I can have some the next day.  Chicken salad is one of those things that tastes best after it has had time to come together, so if it is good now I can't wait until lunch tomorrow!

Blueberry Chicken Salad

serves 4 with some leftovers

1 pouch of Trader Joe's frozen Brown Rice

1/2 c TexMex mix of wild and red rice

3/4 c organic chicken stock, plus some for poaching chicken

2 boneless skinless chicken breasts, cut into small cubes

3 green onions, chopped fine

two big squeezes of lime juice

1 c nonfat plain yogurt (no sugar added)

handful of chopped walnuts

handful of dried cranberries

1 cup blueberries

Microwave brown rice pouch as directed on package.  If you wish to use regular brown rice, prepare 1/2 cup dried as you usually prepare it.  In small saucepan, bring TexMex rice and chicken stock to a boil.  Stir once, cover and reduce heat to low and simmer for 15 minutes.  Remove from heat and let sit for 10 minutes.  While rice is cooking, to a small fry pan add enough chicken stock to cover the bottom.  Poach chicken pieces over medium high heat until cooked through.  Let cool.  Mix chicken and rice together in a bowl.  Add green onions, lime juice, yogurt and stir gently to coat.  Add walnuts, dried cranberries, and blueberries just before serving.

Enjoy!

The color of crap food

I like BBC America -it is smart and funny and I am impressed by the programming.  Yesterday I found myself caught up in a "You Are What You Eat" marathon.It is your typical intervention show where they confront a person with the absolute CRAP they eat, put them on a new diet and exercise program, and see the results at the end of eight weeks.  Unlike any show that might air in the US, this one does not mince words at all - if someone looks like a big tub of lard they say it, if they have a fat ass you can bet they say that too.  Can you imagine anything like that happening here?  I don't think so!

Anyway, in every episode they trot out a table full of the foods that this person ate all last week, and all they drank too.  How disgusting!  You know what overwhelms me each and every time?  The color of it all - it is always a shade of beige or brown.  Chips and fries and burger buns and doughnuts, all blah looking.  Many times there is not a fresh veg or fruit to be found.  Then they trot out a table full of the foods that they will be eating for the next week - it looks like a technicolor explosion!  You know something?  Every time I go to the fridge to get something to eat, I think about those two tables and I consider which table my weekly meals would resemble.  More often than not it makes me rethink what I am going to eat for lunch or for dinner.  It reminds me to grab a couple of tomatoes or carrots, add a little contrast to the protein that I seem to have no trouble eating.  It even made me hull all the strawberries and cut up the watermelon in my fridge.

So tonight my dinner consisted of Chinese Five-Spice chicken (homemade) with sweet potato and onion with diced courgettes.  I couldn't help myself, I had to see the green on the plate!  And now I also have frozen watermelon in my freezer just waiting to be added to my strawberries for a delish fruit smoothie.  It is quite unlike me.  I rather like it.  No matter how much I protest I am actually enjoying eating healthier.

Darn you BBC America!