Andrea Meyers http://andreasrecipes.com making life delicious blog Wed, 20 Aug 2014 19:43:00 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/#comments Mon, 18 Aug 2014 23:43:44 +0000 http://andreasrecipes.com/?p=13714 “You can make this salad every day for the rest of the summer. I could eat it every day.” ~Michael “Mommy, this is so good!” ~Top Gun (Then he proceeds to stand up and dance at the table.) “Who wants to help me make the eggplant salad for Kids Cook Monday?” ~Me “Me!” ~Three excited... 

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Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) - Andrea Meyers

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You can make this salad every day for the rest of the summer. I could eat it every day.” ~Michael

Mommy, this is so good!” ~Top Gun (Then he proceeds to stand up and dance at the table.)

Who wants to help me make the eggplant salad for Kids Cook Monday?” ~Me

Me!” ~Three excited boys.

Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) - Andrea Meyers

For a long time I thought I was the only eggplant lover in my house. The guys would eat it willingly, but they don’t crave it like I do. When it comes in season, I want eggplant sandwiches, stir-fry, baba ganoush, curry, grilled, you name it. In my search for more eggplant goodness, I came across a salad recipe on BBC Good Food with grilled eggplant and a Moroccan-style dressing that immediately caught my attention. I made it the next day with a couple changes, and my guys devoured it with gusto. Finally, an eggplant dish that they all love as much as I do!

It made me feel all giddy inside.

So it was pretty easy to get some volunteers to help make it for dinner today. I made a pot of lentils yesterday and stuck them in the refrigerator to use in the salad today, and any leftovers can go with other dishes–leftover lentils are great for breakfast. The tomatoes are Mr. Stripey and Early Girls from our garden, and I recommend using similar juicy tomatoes for best flavor.

Make sure to visit The Kids Cook Monday for more recipes to cook with the whole family, and check out the rest of our Kids Cook Monday recipes below.

Grilled Eggplant Salad with Lentils and Tomatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Grilled Eggplant Salad with Lentils and Tomatoes

Inspired by a recipe from BBC Good Food.

Ingredients

1 pound (454 g) eggplant
olive oil
2 cups cooked brown lentils
1 small (4 ounce/113 g) red onion, finely chopped
1 pound (454 g) fresh tomatoes, chopped
1 bunch fresh cilantro, lower stems removed and roughly chopped

DRESSING
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon honey
2 ounces (60 ml) fresh lemon juice
2 ounces (60 ml) extra-virgin olive oil

Preparation

1. Slice the eggplant about 1/2-inch thick. Brush both sides lightly with oil, sprinkle with salt and pepper, and arrange on a preheated grill rack or pan. Grill until browned, then turn them over, brush with more oil then cook until tender, about 8 to 10 minutes total. Remove from the grill and cut each slice into quarters.

2. In a large serving bowl, toss the eggplant, lentils, tomatoes, onions, and cilantro. Mix all the dressing ingredients in a jar and shake well, then toss in the salad. Allow to rest at room temperature about 10 to 15 minutes, then serve.

Equipment & Recipe Notes

Equipment:
grill or grill pan
large serving bowl

Recipe Notes:
The eggplant and lentils soak up flavor from the tomatoes and the dressing, so some resting time makes the salad taste better. It's even delicious the next day.

http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/

More Kids Cook Monday Recipes

For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

Asparagus Noodle Salad with Sesame Ginger Vinaigrette - Andrea Meyers Baked Potato Salad with Vidalia Onion Vinaigrette - Andrea Meyers Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil - Andrea Meyers

More Eggplant Recipes From Other Blogs

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Weekend Gardening: Mr. Stripey Tomatoes http://andreasrecipes.com/weekend-gardening-mr-stripey-tomatoes/?utm_source=rss&utm_medium=rss&utm_campaign=weekend-gardening-mr-stripey-tomatoes http://andreasrecipes.com/weekend-gardening-mr-stripey-tomatoes/#comments Sat, 09 Aug 2014 19:35:43 +0000 http://andreasrecipes.com/?p=13687 When Michael and I first started dating years ago, I had a few pots of tomatoes and peppers on my Chicago balcony, and I was so proud of them. Then Michael showed me his tomato plants, 12-foot Mr. Stripeys in his front yard. He had told me how tall the plants had grown, but I... 

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Homegrown Mr. Stripey Heirloom Tomatoes - Andrea Meyers

When Michael and I first started dating years ago, I had a few pots of tomatoes and peppers on my Chicago balcony, and I was so proud of them. Then Michael showed me his tomato plants, 12-foot Mr. Stripeys in his front yard. He had told me how tall the plants had grown, but I didn’t even believe him until I set eyes on them. It was a great year for tomatoes, and that was my first taste of a sweet Mr. Stripey.

Homegrown Mr. Stripey Heirloom Tomatoes - Andrea Meyers

If you’ve never tasted one, you must seek them out at your farmers market. They are heirloom beef tomatoes with low acid, and are great for slicing, salads, and sandwiches. The color varies, with golden shoulders that gradually turn into red at the bottom. If you are growing them in your garden for the first time, you might think they aren’t ripe because of the yellow tops, but they are indeed ripe. When you slice them you’ll see stripes of red running through the golden middle. And be prepared for juice! These are classic juicy tomatoes that you will love. I like to eat one for lunch with just a sprinkle of sea salt and pepper. They are also tasty stuffed with your favorite fillings.

Here are a few of our favorite recipes with Mr. Stripey tomatoes. The orzo salad is a delicious stuffing for fresh, ripe tomatoes.

Asian Tuna Salad (LifeCafe) - Andrea Meyers Open-Faced Grilled Eggplant Sandwich with Pesto, Tomatoes, and Fresh Mozzarella - Andrea Meyers Orzo Salad with Pesto - Andrea Meyers

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Plum Cobbler with Whole Grain Biscuits http://andreasrecipes.com/plum-cobbler-whole-grain-biscuits/?utm_source=rss&utm_medium=rss&utm_campaign=plum-cobbler-whole-grain-biscuits http://andreasrecipes.com/plum-cobbler-whole-grain-biscuits/#comments Thu, 07 Aug 2014 14:07:38 +0000 http://andreasrecipes.com/?p=13641 The two plum trees we planted in 2010 have matured. I love the blossoms in spring, and even if they didn’t give us any sweet, juicy plums, I would still have the trees around just for the spring flower show. This year we had a bountiful harvest. One of the trees was so loaded that... 

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Plum Cobbler with Whole Grain Biscuits - Andrea Meyers

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The two plum trees we planted in 2010 have matured. I love the blossoms in spring, and even if they didn’t give us any sweet, juicy plums, I would still have the trees around just for the spring flower show.

This year we had a bountiful harvest. One of the trees was so loaded that some of the upright limbs started bending over with the weight of so many fruits. To prevent the birds and squirrels from making off with all our plums, Michael went out and picked all of them early. So we had piles and colanders full of ripening plums in our kitchen for several weeks, and they seemed to ripen all at once. Suddenly we had pounds and pounds of fresh plums ready to eat, and my guys were up to the task. Michael took a few in his lunch every day and the boys swiped them for quick sweet snacks. A good fresh plum is like candy and so hard to resist.

Backyard Plums - Andrea Meyers

I saved some for our favorite desserts: a plum pudding cake based on our blueberry pudding cake recipe, and this plum cobbler recipe adapted from Cooking Light. My plum lovers ooh and ahh over pretty red plum desserts, and they love the crunchy biscuits on this cobbler. I like the bit of ginger with the plums, a nice savory touch.

Plum Cobbler with Whole Grain Biscuits - Andrea Meyers

This would also be delicious mixed with cherries or blackberries, or even rhubarb.

Plum Cobbler with Whole Grain Biscuits

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 servings

Plum Cobbler with Whole Grain Biscuits

Adapted from Cooking Light.

Ingredients

2-1/2 pounds (1.135 kg) plums, pitted and quartered
1 teaspoon fresh lemon juice
3/4 teaspoon grated peeled fresh ginger
3/4 cup (83 g) light brown sugar, divided
1/8 teaspoon salt, divided
2 teaspoons cornstarch
3/4 cup (72 g) whole wheat pastry flour
3/8 teaspoon baking powder
2 tablespoons chilled unsalted butter, cut into pieces
1/2 teaspoon grated lemon zest
3 ounces (85 g) chilled 1/3-less-fat cream cheese, cut into pieces
1/4 cup (60 ml) lowfat buttermilk
1 tablespoon raw sugar

Preparation

1. Preheat oven to 375° F/190° C.

2. Combine the quartered plum, lemon juice, and ginger in the medium bowl. Add 1/4 cup light brown sugar, 1/16 teaspoon salt, and 2 teaspoons cornstarch. Toss it all together, then divide among the prepared ramekins. Place the ramekins on the foil-lined baking sheet.

3. In the bowl of the food processor, add the whole wheat pastry flour, the remaining light brown sugar, remaining 1/16 teaspoon salt, and the baking powder. Pulse 3 times. Add the butter, lemon zest, and cream cheese, and pulse until the mixture resembles coarse meal. Add the buttermilk and pulse a few more times until blended.

4. Drop dough by spoonfuls over the plum mixture, and sprinkle the biscuit tops with the raw sugar. Bake in the preheated oven until the biscuits are golden and the filling bubbly, about 30 to 35 minutes. Allow to cool and serve warm or at room temperature.

Equipment & Recipe Notes

Equipment:
medium bowl
6 ramekins (7 to 10 ounces each), lightly greased
baking sheet lined with foil
food processor

Recipe Notes:
The original recipe is for 12 servings baked in a 9x13 pan. For our family, I cut the ingredients in half and made it in ramekins.

The lemon juice can be adjusted depending on the sweetness of the plums.

If you don't keep buttermilk on hand, you can make it. Just put about 1/4 teaspoon lemon juice in the measuring cup, then add lowfat milk until you have 1/4 cup. Let it rest at room temperature for 5 to 10 minutes, then it's ready to use.

http://andreasrecipes.com/plum-cobbler-whole-grain-biscuits/

More Summer Fruit Recipes

Cherry Cobbler - Andrea Meyers Summer Fruit Trifles with Peaches, Cherries, and Blueberries - Andrea Meyers Cherry Pomegranate Sorbet - Andrea Meyers

More Plum Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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Thai Cabbage Salad with Spicy Peanut Butter Dressing http://andreasrecipes.com/thai-cabbage-salad-spicy-peanut-butter-dressing/?utm_source=rss&utm_medium=rss&utm_campaign=thai-cabbage-salad-spicy-peanut-butter-dressing http://andreasrecipes.com/thai-cabbage-salad-spicy-peanut-butter-dressing/#comments Thu, 17 Jul 2014 17:24:49 +0000 http://andreasrecipes.com/?p=13579 Do you ever go through times when you eat a lot of one thing, maybe a little obsessed with eating sandwiches, wraps, smoothies, quinoa, whatever? I go through phases where certain foods satisfy me more than others, and thankfully it’s usually something healthy, though stress can sometimes bring out the ice cream cravings. Salad is... 

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Thai Cabbage Salad with Spicy Peanut Butter Dressing - Andrea Meyers

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Do you ever go through times when you eat a lot of one thing, maybe a little obsessed with eating sandwiches, wraps, smoothies, quinoa, whatever? I go through phases where certain foods satisfy me more than others, and thankfully it’s usually something healthy, though stress can sometimes bring out the ice cream cravings.

Salad is my obsession at the moment. Piles of vegetables with something hot off the grill is getting me through a hot summer without spending hours in a hot kitchen. This fresh salad from Cooking Light is a favorite with my guys, full of crispy Napa cabbage, red cabbage, carrots, and red peppers with a peanut butter dressing that is tasty and easy to whip up. Regular green cabbage can also work, I just happen to like the lacy texture of Napa. For the dressing, I use less fish sauce than the original recipe, which makes it just right for my guys; just enough to be a little salty without a fishy taste.

Thai Cabbage Salad with Spicy Peanut Butter Dressing

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Thai Cabbage Salad with Spicy Peanut Butter Dressing

Adapted from Cooking Light.

Ingredients

DRESSING
3 tablespoons fresh lime juice
3 tablespoons rice vinegar
1 tablespoon fish sauce
2 tablespoons water
1 tablespoon creamy peanut butter
1 teaspoon chile paste with garlic
1 garlic clove, minced

SALAD
6 cups shredded napa (Chinese) cabbage
2 cups shredded red cabbage
1 cup red bell pepper strips
1 cup shredded carrot
2 tablespoons dry-roasted peanut halves
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

Preparation

Combine all the dressing ingredients in a large bowl, stirring with a whisk until blended. Add the Napa cabbage, red cabbage, bell pepper, and carrot, and toss gently to coat. Cover and refrigerate for 1 hour. Sprinkle on the peanuts, cilantro, and mint just before serving.

Equipment & Recipe Notes

Equipment:
large bowl

Recipe Notes:
The salad ingredients and dressing can be made a day ahead then tossed together just before serving.

http://andreasrecipes.com/thai-cabbage-salad-spicy-peanut-butter-dressing/

More Summer Salad Recipes

Asian Cabbage Salad - Andrea Meyers Spicy Shrimp Salad - Andrea Meyers Asian Tuna Salad (LifeCafe) - Andrea Meyers

More Summer Salad Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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Grilled Salmon with Fresh Pineapple Salsa http://andreasrecipes.com/grilled-salmon-fresh-pineapple-salsa/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-salmon-fresh-pineapple-salsa http://andreasrecipes.com/grilled-salmon-fresh-pineapple-salsa/#comments Thu, 03 Jul 2014 20:50:40 +0000 http://andreasrecipes.com/?p=13551 Spending time at a cancer treatment center is enlightening, to say the least. Though I know people who have lived with cancer—many more now than I ever thought I would—there is no way to fully understand it until you’ve been there and lived it. I read everything my friends ever wrote about it, and yet... 

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Grilled Salmon with Fresh Pineapple Salsa - Andrea Meyers

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Spending time at a cancer treatment center is enlightening, to say the least. Though I know people who have lived with cancer—many more now than I ever thought I would—there is no way to fully understand it until you’ve been there and lived it. I read everything my friends ever wrote about it, and yet I was not prepared when my phone call came in 2013.

The day after finishing the Fit Foodie 5K, I got on a plane to Chicago with my mother to visit a cancer center for a second opinion on my treatment. Michael held down the fort here at home with the boys and did his best to not worry, but you know what that’s like. We were there for a week talking with doctors, enduring more tests, waiting for results, and meeting many people and their families who are also living with cancer. Hospitals are not my favorite place, and it helped that all of the doctors, nurses, and everyone we spoke with were so kind. They went out of their way to make sure we had the information and support we needed. And even the food was good, which is saying a lot for hospital food, a genre that has an unfortunate reputation in this country. Dinner one evening was a pan-fried salmon filet with pineapple salsa, and it only took one bite for me to decide that there is indeed hope for hospital food.

My salsa recipe is probably not exactly like theirs, I just mixed ingredients that sounded good to me, then spooned it over grilled salmon that I put on a bed of spinach. It’s a fast, easy, and very healthy dish for a summer evening, one that will become a regular on the Casa Meyers menu.

Grilled Salmon with Fresh Pineapple Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Grilled Salmon with Fresh Pineapple Salsa

Ingredients

4 salmon filets

SALSA
2 cups fresh diced pineapple
1/2 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
zest and juice of 1 lime
1/8 teaspoon sea salt
1 small jalapeno pepper, seeded and finely chopped (optional)

Preparation

1. SALSA - Stir all of the ingredients together in the bowl. Cover and chill.

2. Preheat your grill according to the manufacturers directions. Rub the salmon with a little olive oil and black pepper on both sides. Grill over medium heat, turning half way through cooking, until the meat is firm and flaky, about 10 to 15 minutes, depending on the thickness of the filets.

3. Spoon the prepared salsa over the cooked salmon and serve immediately.

Equipment & Recipe Notes

Equipment:
medium bowl with lid
grill or grill pan

Recipe Notes:
You can grill outdoors or indoors with a grill pan. Salsa can be made up to one day ahead.

Serve on a bed of spinach, with grilled zucchini, or fresh summer salads.

http://andreasrecipes.com/grilled-salmon-fresh-pineapple-salsa/

Make It A Meal – Choose one or two of these side dishes to go with it!

  

More Salmon Recipes From Other Blogs

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Whiffletree Farm: Basic Chicken Stock http://andreasrecipes.com/whiffletree-farm-basic-chicken-stock/?utm_source=rss&utm_medium=rss&utm_campaign=whiffletree-farm-basic-chicken-stock http://andreasrecipes.com/whiffletree-farm-basic-chicken-stock/#respond Tue, 01 Jul 2014 19:09:27 +0000 http://andreasrecipes.com/?p=13542 [This blog post showcases a few photos from my spring visit to Whiffletree Farm, and includes a recipe for homemade chicken stock from their pastured chickens. Visit my photography website to see all the photos from this photo shoot. ~ Andrea] In May I spent a morning photographing the daily chores at Whiffletree Farm in... 

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Whiffletree Farm, spring morning chores - Andrea Meyers

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[This blog post showcases a few photos from my spring visit to Whiffletree Farm, and includes a recipe for homemade chicken stock from their pastured chickens. Visit my photography website to see all the photos from this photo shoot. ~ Andrea]

In May I spent a morning photographing the daily chores at Whiffletree Farm in Warrenton, Virginia. The farm is run by Jesse and Liz Straight and their family, along with paid apprentices. (Make sure to check out their apprenticeship program.) They began their farm in 2009 and moved to the current location in 2012. Their specialty is pastured broiler chickens and turkeys, though they also have laying heritage hens, free-forage pigs and grass-finished beef. In their farm store, they sell whole chickens and as various chicken parts, stock, and eggs, as well as their own pork products. In addition, they offer local grass-fed beef and lamb from Over the Grass Farm, and products from a number of their friends and neighbors (full product list for 2014).

Whiffletree Farm, spring morning chores - Andrea Meyers

We started early, around 6 am, and I had to leave my home at 5 am to make it there in time. It was a foggy morning, the kind that makes the tall grass damp and mutes the colors of the pastures and sky. Jesse and his apprentice Matt and I talked as we walked out to the chicken pasture, and his daughter came along to help. While Jesse moved all 20 chicken coops, she tapped the coops with a stick to encourage the chickens to go. The chicken coops are moved every day so the chickens are getting fresh grass and much less exposure to their droppings, all of which helps the chickens stay healthy. This also helps naturally fertilize the pasture.

Pastured chickens at Whiffletree Farm - Andrea Meyers

They get frequent deliveries of new chicks, which stay in protected stalls in the barn with heat lamps until they are about three weeks old, then they are moved out to the pasture. The barn is actually an old horse barn with center stalls on both sides and lots of room for more chickens to come.

Baby chicks at Whiffletree Farm - Andrea Meyers

As the baby chicks grow, they offer fresh pasture grass along with their feed to encourage the chicks to graze when they move outside.

Baby chicks at Whiffletree Farm - Andrea Meyers

There are a few roosters strutting around the barn, but Jesse said they were destined for the pot soon.

Free-range roosters at Whiffletree Farm - Andrea Meyers

I was very impressed with the farm and the family’s commitment to sustainable practices, as well as their support of the local agricultural community. I went back for another quick trip to their farm store and brought home chicken backs (for the chicken stock recipe below), chicken and duck eggs, and a few other local delicacies. We’ve already planned for a summer visit, which is coming up later this month. I’m ready and planning for it to be about 30 degrees warmer.

Whiffletree Farm, spring morning chores - Andrea Meyers

So, now for the chicken stock recipe. I tend to make mine very basic without vegetables, with the exception of onions, because I like it to be a palette for other flavors. So it works well for soup, stir fry, risotto, just about anything that uses chicken stock. If you want a light broth, just use half (or less) of the stock called for in a recipe and add water. There’s no salt in this recipe, so I add extra salt to taste for each dish I make.

I keep jars of stock in the freezer in three different sizes: 1 cup, 2 cups, and 1 quart. This way I can use whatever amount I need at the time without constantly refreezing for smaller amounts.

One of the benefits of using the chicken backs is the extra meat. I pulled about a pound of meat off the bones after making stock, which was great in chicken tacos.

Basic Chicken Stock

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Yield: about 6 quarts

Basic Chicken Stock

Ingredients

3 to 4 pounds chicken backs
1 medium onion, chopped
1 tablespoon sunflower or olive oil
~6 quarts/liters water

Preparation

1. Using the cleaver, hack the backs into 2-inch pieces. Heat the sunflower oil in the bottom of the stock pot, and arrange part of the chicken pieces around it. Sauté until the the pieces are just browned, about 4 to 5 minutes. Remove the chicken from the pot and set aside to drain. Repeat with the rest of the chicken until it's finished. Sauté the onion until soft, about 4 to 5 minutes.

2. Arrange the cooked chicken pieces in the bottom of the stock pot and pour in the water. Cover with the lid and bring to a boil. Reduce heat to medium low and continue cooking at a simmer for 1 hour. Skim any foam or other bits off the top every 10 to 15 minutes as it cooks.

3. Remove the chicken pieces and set aside to cool. Strain any remaining large pieces with a slotted spoon or strainer, then pour the stock through a large strainer, sieve, or chinois. Allow the stock to cool, then transfer to plastic freezer jars. Will store in the freezer for several months.

4. Pull the meat from the cooked chicken pieces and save for chicken salad, tacos, or soup.

Equipment & Recipe Notes

Equipment:
large cleaver
8 to 10 quart heavy stock pot with lid
strainer, sieve, or chinois
large bowl or pot
plastic freezer jars in various sizes (1 cup, 2 cups, quart)

Recipe Notes:
Though you can skim off the fat from the stock, I recommend leaving it for storage and allow it to rise to the top of the jar, then skimming before using in a recipe.

http://andreasrecipes.com/whiffletree-farm-basic-chicken-stock/

More from The Farm Project

Andrea Meyers - The Farm Project: Wegmeyer Farms Andrea Meyers - The Farm Project: Ticonderoga Farms Andrea Meyers - The Farm Project: Chrysalis Vineyards Andrea Meyers - The Farm Project: Al-Mara Farm, Midland, Virginia Andrea Meyers - The Farm Project: Cool Lawn Farm, Remington, Virginia

More Chicken Stock Recipes From Other Blogs

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Homemade Pizza Sauce (American Homemade with McCormick) http://andreasrecipes.com/homemade-pizza-sauce-american-homemade-mccormick/?utm_source=rss&utm_medium=rss&utm_campaign=homemade-pizza-sauce-american-homemade-mccormick http://andreasrecipes.com/homemade-pizza-sauce-american-homemade-mccormick/#comments Tue, 10 Jun 2014 20:38:24 +0000 http://andreasrecipes.com/?p=13498 Our common love of good food is one thing that attracted Michael and I to each other, and if we had to give one dish credit for getting us cooking together, it would have to be pizza. Both of us have been making pizza since before we ever knew each other. I had experimented with... 

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Homemade Pizza and Sauce - Andrea Meyers

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Our common love of good food is one thing that attracted Michael and I to each other, and if we had to give one dish credit for getting us cooking together, it would have to be pizza. Both of us have been making pizza since before we ever knew each other. I had experimented with cracker thin crusts, and Michael played with deep dish and Chicago-style stuffed pizzas. When I saw his authentic well-seasoned deep dish pizza pan, I decided this was a man I wanted to get to know better. And Meyers Family Pizza Night was born.

Homemade Pizza and Sauce - Andrea Meyers

Our boys have grown up making pizza with us, first just helping sprinkle on toppings, then graduating to mixing and shaping dough. It’s probably our favorite meal each week, a Friday night tradition that brings us all into the kitchen together. And this year our oldest son started learning how to toss dough, adding even more fun to our pizza nights.

We constantly vary our toppings and change it up each week, but I would have to say that a mixed vegetable pizza and a pepperoni pizza with a full-flavored sauce made with McCormick spices are the favorites for our boys. Even on busy nights, we can still whip up pizza with homemade pizza sauce in about 45 minutes with quick whole wheat pizza dough. And no matter what dough we make or toppings we choose, we still enjoy the good food we made and the time spent together.

Homemade Pizza and Sauce - Andrea Meyers

That’s our American Homemade story. I’m working with McCormick.com to share the love of homemade food, and you can share your stories, too. What’s your family’s favorite meal to make and eat together?

We are adventurous eaters and enjoy making all kinds of food together, not just pizza, and I sometimes use McCormick’s new FlavorPrint tool to get ideas for planning our weekly menu. FlavorPrint is very easy to use, I just answered a few questions about my favorite foods and flavors, and it suggests recipe ideas based on things I like. Give it a try, it’s a great help for meal planning. And then get everyone in the kitchen and cook together!

Homemade Pizza and Sauce - Andrea Meyers

Homemade Pizza Sauce

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 2 pizzas

Homemade Pizza Sauce

Ingredients

coarse cornmeal

SAUCE
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
16 ounces canned tomato sauce
2 to 3 tablespoons dry red wine, such as cabernet sauvignon
1 teaspoon granulated sugar
1/2 teaspoon McCormick Oregano Leaves
1/4 teaspoon McCormick Basil Leaves
3 tablespoons grated parmesan cheese
1 pinch McCormick Sea Salt
1/8 teaspoon freshly ground McCormick Whole Black Peppercorns

TOPPINGS
2 cups shredded mozzarella cheese
1/4 cup sliced black olives
1/4 cup sliced mushrooms
1/4 cup chopped onions
1/4 cup chopped bell peppers
sliced pepperoni

Preparation

1. Place oven racks in the top and bottom thirds of the oven. Preheat the oven to 425°F/220° C.

2. DOUGH: While the oven heats, prepare the Quick Whole Wheat Pizza Dough.

3. SAUCE: While the dough rests, warm the extra virgin olive oil in a 1 quart saucepan over medium heat. Add the garlic and sauté just until fragrant, about 30 seconds to 1 minute. Add the tomato sauce, wine, sugar, McCormick Oregano Leaves, McCormick Basil Leaves, and parmesan cheese. Stir well and cook until the sauce is hot, about 5 minutes. Stir in the McCormick Sea Salt and freshly ground McCormick Whole Black Peppercorns, and cook 1 more minute. Remove from heat.

4. For two medium pizzas, divide the dough in half. Roll out one dough ball into a 12-inch circle on a floured surface. Sprinkle coarse cornmeal on a pizza pan, and transfer the dough to the pan. Ladle half of the sauce on the dough and spread evenly around the surface. Sprinkle on the vegetable toppings, followed by the cheese. Repeat with the remaining dough, sauce, pepperoni, and cheese.

5. Place pizza pans in the oven, one on the upper rack and one on the lower rack. Bake for 10 minutes, and then move the bottom pizza to the upper rack and the top pizza to the lower rack. Bake until the crusts are lightly browned and the cheese is bubbly, about 10 more minutes. Remove from the oven and allow to cool 1 to 2 minutes, then slice and serve.

Equipment & Recipe Notes

Equipment:
stand mixer with dough hook attachment
rolling pin
1-quart saucepan
2 (12-inch) pizza pans

Recipe Notes:
The pizza sauce and dough can be made a day ahead.

For one large pizza, use a larger pizza pan, 14 to 16 inches.

You can also bake the pizza on a pizza stone. Preheat the oven to 500° F/260° C, and bake the pizzas directly on the hot stone or on parchment laid on the stone, about 15 minutes. Assemble the pizza on a pizza pan or pizza peel, and transfer to the hot stone for baking.

http://andreasrecipes.com/homemade-pizza-sauce-american-homemade-mccormick/

More Pizza Recipes

Pizza Pot Pie - Andrea Meyers Pizza Caprese - Andrea Meyers White Grilled Pizza - Andrea Meyers

More Recipes From Other Blogs

[Disclosure: This post is sponsored by McCormick, and I proudly use their spices in my kitchen.]

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Artichoke and Spinach Hummus http://andreasrecipes.com/artichoke-spinach-hummus/?utm_source=rss&utm_medium=rss&utm_campaign=artichoke-spinach-hummus http://andreasrecipes.com/artichoke-spinach-hummus/#comments Mon, 09 Jun 2014 20:07:13 +0000 http://andreasrecipes.com/?p=13466 I remember coming back from the Middle East in the 1990s and telling everyone about hummus, which most of my family and friends had never heard of it, let alone tasted. It had become a staple for me, and I missed it more than any other food I ate while living in Saudi Arabia, so... 

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Artichoke and Spinach Hummus - Andrea Meyers

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I remember coming back from the Middle East in the 1990s and telling everyone about hummus, which most of my family and friends had never heard of it, let alone tasted. It had become a staple for me, and I missed it more than any other food I ate while living in Saudi Arabia, so I started making my own. It was a healthy snack with vegetables and pita, and I spread it on bagel and pita sandwiches. Plus it was a fantastic way for me to get quick protein after a workout, a habit I have continued for 17 years.

Now grocery stores have entire shelves devoted to hummus in several different flavors, and you can buy huge tubs of it at Costco, Wegmans, and other stores. And while I occasionally will pick up one of those tubs for convenience, I still love to make it at home and experiment with flavors. This is one my whole family likes, and the combination of flavors makes it an interesting appetizer to serve for a party with vegetables, crackers, or pita chips. I use fresh baby spinach leaves and canned artichoke hearts with garbanzo beans, sesame tahini, garlic, sea salt, black pepper, extra virgin olive oil, and plenty of lemon juice. If you like artichokes, I think you’ll enjoy the balance of flavors in this hummus.

Artichoke and Spinach Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 cups

Artichoke and Spinach Hummus

Ingredients

1-3/4 cups cooked garbanzo beans, drained and rinsed
3 tablespoons sesame tahini
4 teaspoons lemon juice
4 to 5 cloves garlic, minced
8 to 10 tablespoons extra virgin olive oil
14-ounce (397 g) can quartered artichoke hearts, drained
1-1/2 cups baby spinach
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preparation

In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the drained artichoke hearts, and process another minute. Add the remaining olive oil (if needed), baby spinach, sea salt, and black pepper, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.

Equipment & Recipe Notes

Equipment:
food processor

Recipe Notes:
The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch.

http://andreasrecipes.com/artichoke-spinach-hummus/

More Tasty Hummus Recipes

Hummus Bi Tahini - Andrea Meyers Chipotle Hummus - Andrea Meyers Harissa Hummus - Andrea Meyers

More Hummus Recipes From Other Blogs

Thanks for subscribing to this blog! Copyright © 2005-2014 Andrea Meyers: making life delicious.

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Chicken Salad with Almonds and Rosemary http://andreasrecipes.com/chicken-salad-almonds-rosemary/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-salad-almonds-rosemary http://andreasrecipes.com/chicken-salad-almonds-rosemary/#comments Thu, 05 Jun 2014 16:42:16 +0000 http://andreasrecipes.com/?p=13440 There’s only two more weeks until The Fit Foodie 5K Race Weekend here in Fairfax, Virginia, and my feet have been hitting the pavement several times a week to prepare. It’s a pretty big day for me because this is my first 5K since starting cancer treatment last year. My break from cancer treatment is... 

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Chicken Salad with Almonds and Rosemary - Andrea Meyers

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There’s only two more weeks until The Fit Foodie 5K Race Weekend here in Fairfax, Virginia, and my feet have been hitting the pavement several times a week to prepare. It’s a pretty big day for me because this is my first 5K since starting cancer treatment last year. My break from cancer treatment is coming to an end, so I am enjoying this last month before we have to start again.

I like to eat healthy, but this past year has really put the whole idea of “healthy” in specific relief for me. Though we have fun and indulge for special occasions, I have spent many, many hours studying ways to fine-tune our meals to keep them as healthy as possible, and frankly easy for me to prepare because cancer treatment can be exhausting. Though I normally love to cook, some days it’s really hard to muster the energy to face the food preparation and the ensuing clean up. For summer, salads and sandwiches make life much easier, and we really like this sandwich recipe for chicken salad with almonds and rosemary from the Cooking Light Dinnertime Survival Guide. The flavors appeal to me, with fresh rosemary and green onions from our garden, plus tangy Dijon mustard and smoked almonds for crunch. We pile it on buns or whole grain bread and have a side salad with it, a great meal for hot summer days, and it gives me a good protein boost for my exercise routine.

The Fit Foodie 5K Race Weekend - Fairfax, VA - June 20-22

Don’t forget that as one of my readers, you can take advantage of a 10% discount off your advance online registration for the Fit Foodie 5K and any of the other weekend events, just enter my discount code ANDREASRECIPES when you register.

You can follow The Fit Foodie Race Weekend on Facebook and Twitter. And make sure to watch for the Twitter hashtags #tweetyourfeet, #fitfoodierun, and #runeatdrink.

Chicken Salad with Almonds and Rosemary

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 to 5 sandwiches

Chicken Salad with Almonds and Rosemary

Adapted from Cooking Light Dinnertime Survival Guide, by Sally Kuzemchak.

Ingredients

12 ounces (340 g) chopped roasted boneless skinless chicken breast
4 green onions, chopped
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
whole grain bread or buns

Preparation

In the medium bowl, stir together the chicken, green onions, almond, yogurt, mayonnaise, rosemary, Dijon mustard, sea salt, and black pepper. Refrigerate until ready to use. Serve on bread or buns, or on top of a pile of greens.

Equipment & Recipe Notes

Equipment:
medium bowl

Recipe Notes:
You can make this a day ahead and keep in the refrigerator until time to eat. Try it with other nuts, such as pistachios.

If you don't have any leftover roasted chicken, use rotisserie chicken.

http://andreasrecipes.com/chicken-salad-almonds-rosemary/

More Delicious and Healthy Sandwiches

Maine Lobster Rolls - Andrea Meyers Open-Faced Grilled Eggplant Sandwich with Pesto, Tomatoes, and Fresh Mozzarella - Andrea Meyers Panini with Prosciutto, Fontina, Spinach, and Slow-Roasted Tomatoes - Andrea Meyers

More Sandwich Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

Thanks for subscribing to this blog! Copyright © 2005-2014 Andrea Meyers: making life delicious.

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Chickpea Curry with Spinach and Tomatoes http://andreasrecipes.com/chickpea-curry-spinach-tomatoes/?utm_source=rss&utm_medium=rss&utm_campaign=chickpea-curry-spinach-tomatoes http://andreasrecipes.com/chickpea-curry-spinach-tomatoes/#comments Thu, 29 May 2014 14:08:37 +0000 http://andreasrecipes.com/?p=13410 We are counting down the last few weeks of school, and it seems like everything is hitting all at once. End of year field trips, SOL testing, hockey team events, Scout stuff, plus extended family celebrations like my parents’ 50th anniversary. I’m trying to balance everything, to keep all the plates spinning and the balls... 

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Chickpea Curry with Spinach and Tomatoes - Andrea Meyers

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We are counting down the last few weeks of school, and it seems like everything is hitting all at once. End of year field trips, SOL testing, hockey team events, Scout stuff, plus extended family celebrations like my parents’ 50th anniversary. I’m trying to balance everything, to keep all the plates spinning and the balls in the air. You know what that’s like, right? Everyone rushes home, grabs a sandwich or whatever is in the refrigerator, then dashes back out the door. Having dinner together is becoming a challenge, and I find myself grateful for the coming summer vacation.

So I’m whipping out our favorite fast meals, the food that’s healthy and tasty and on the table in 30 minutes or less. Curry in 30 minutes or less? Oh yes, this easy chickpea curry from Cooking Light can be on the table in a flash. The only real work is chopping the onions and making the beans if you prefer to make them at home, otherwise you just open cans of beans and tomatoes and pull spinach out of the bag.  I make a big batch of brown rice or quinoa once a week and reheat it for leftovers on super busy days. The garam masala spice mix packs a peppery punch and adds plenty of good flavor to the dish, and all those spices are good for you, too.

My guys like lots of sauce for their curry, so I double the crushed tomatoes and add a 15-ounce can of petite diced tomatoes. To balance the flavors, I also double the onion and add  more garam masala. It’s flavorful enough for the family, and those who like heat douse it with hot sauce.

You can purchase garam masala in international grocery stores or possibly in the international food aisle at well-stocked grocery stores. Or you can make your own and keep a bottle in the pantry.

Chickpea Curry with Spinach and Tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Chickpea Curry with Spinach and Tomatoes

Adapted from Cooking Light.

Ingredients

1 to 2 tablespoons sunflower oil
2 large onions, diced
2-1/2 teaspoons garam masala, or more to taste
4 cups cooked chickpeas OR 2 (15-ounce/425 g) cans chickpeas, rinsed and drained
1 (28-ounce/894 g) can crushed tomatoes
1 (15-ounce/425 g) can petite diced tomatoes
1 (6-ounce/170 g) package fresh baby spinach
1/2 cup (4 ounces/227 g plain lowfat Greek yogurt
1/2 teaspoon sea salt
1/4 cup chopped fresh cilantro

SERVE WITH
brown basmati rice

Preparation

Warm the pot over medium-high heat. Add the oil and swirl to coat. Add the onion and sauté until tender, about 5 minutes. Stir in the garam masala and cook just 30 seconds. Add the chickpeas, crushed tomatoes, and diced tomatoes. Cook until the beans are hot, about 5 to 10 minutes. Add the spinach and cook until it wilts, about 2 minutes. Remove from heat and stir in the yogurt and sea salt. Serve with rice and garnish with fresh cilantro.

Equipment & Recipe Notes

Equipment:
6-quart heavy bottom pot or Dutch oven

Recipe Notes:
You can use a diced fresh tomato in place of canned diced tomatoes.

You can also serve with brown jasmine rice or quinoa.

http://andreasrecipes.com/chickpea-curry-spinach-tomatoes/

More Fast and Healthy Dinner Recipes

Kung Pao Chicken - Andrea Meyers Vegetarian Grilled Mexican Stuffed Bell Peppers - Andrea Meyers Fast Fish Tacos with Spicy Chipotle Seasoning - Andrea Meyers

More Fast and Healthy Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

Thanks for subscribing to this blog! Copyright © 2005-2014 Andrea Meyers: making life delicious.

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