Friday, August 27, 2010

Watermelon Feta Salad

I've heard of this recipe, but always thought, "Hmm, that sounds weird." When I saw it on a trusted recipe site, I figured I would take the plunge, but still, I was nervous. I just didn't see how the flavors go together, and truthfully, I still don't see how they do, but they do! A lovely light (mostly) savory side salad.

Thursday, August 19, 2010

Chicken Tetrazini

This is a recipe from my SIL Kristen. I have modified it to include pasta I made by soaking the dough overnight to reduce phytic acid. I also added some herbaceous goodness to the sauce with basil and marjoram at the suggestion of my friend G. It came together very nicely when I made it for lunch yesterday.

I also see that this recipe is nothing like the "Chicken Tetrazini" in my Better Homes and Gardens cookbook. Who knows what that is all about? So, full disclaimer: I don't know if this is really Chicken Tetrazini, but that's what I call it. Enjoy!

Chicken Tetrazini

8 oz. soaked or sprouted pasta (I used durum wheat berries ground up for my pasta)
3 cups cooked chicken, cubed
3 cups homemade chicken broth/stock
½ cup parmesan cheese, grated
½ cup Cheddar cheese, grated (I used raw, grass-fed)
1 cup milk or cream
5 tablespoons butter
6 tablespoons sprouted flour
1 teaspoon sea salt
pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried marjoram

  1. Preheat oven to 350. Cook pasta until tender and drain. In a large saucepan, melt butter and gradually whisk in flour to make a roux. Gradually stir in broth, whisking continuously. Add milk and parmesan cheese, stirring with a wooden spoon until all cheese is melted. Cook over medium heat until mixture bubbles and thickens.
  2. Season with salt and pepper, basil and marjoram. Add chicken and pasta into saucepan and combine. Pour into buttered 9x13 pan. Sprinkle grated cheddar cheese over top. Bake for about 30 minutes, until cheese has melted and begins to brown.

Basic Brownies

These brownies have such a nice flavor. I can't really describe it, but it reminds me of Cadbury chocolate or something. At any rate, they are easy and yummy. I just sprouted some wheat berries a few days ago and yesterday dehydrated them and ground them up to use for flour. Soooo worth it to make treats :)

Basic Brownies
from my friends Taryn and Corey

2 oz. unsweetened chocolate, roughly chopped
8 T. (1 stick) unsalted grass-fed butter (I used Kerrygold)
1 cup rapadura/sucanat/palm sugar
2 pastured eggs
½ cup sprouted flour (I used soft white wheat)
pinch sea salt
½ tsp. vanilla

Preheat oven to 350. Butter and line with buttered parchment paper an 8-inch square pan. Set aside.
Combine chocolate and butter in a saucepan over very low heat, stirring occasionally. When just melted, remove from heat and continue stirring until smooth. Transfer mixture to a bowl and stir in sugar. Beat in eggs on at a time. Gently fold in flour, salt and vanilla.
Pour into prepared pan and smooth the top. Bake 20-25, or until barely set in the middle. Cool on a rack completely before refrigerating for at least 4 hours, wrapped. Then remove and cut into even squares. Store in an airtight container at room temperature.