Wish Upon A Chef

Gardening has always been a hobby of mine but until recently I haven't had much time or space to dedicate to it. My maternal great-grandmother had a green thumb and I was lucky enough to inherit her same love of plants and flowers through the years. I bought a house back in the mid '90s that had established flower beds but then later moved into a condo for several years with no outdoor space and then the conditions in that other not-to-be-mentioned place where I lived weren't right for gardening at all ~ too shady, too many deer and a spouse who didn't want me to make "a mess" in his yard. Now that I am the woman of the house, I can make as big of a mess in my yard as I want to!

Last year was my first attempt at vegetable gardening after a long absence and this year I've also added alot of flowers and herbs to the beds in the back of my house.  During the winter I started adding my fruit and vegetable scraps to my garden area in the hopes of enriching the soil and when I saw that my local library was offering a free one-hour workshop on composting, I decided to check it out and see what I could learn.  The workshop focused on vermicomposting, which is the process by which worms are used to break down food scraps and other items such as grass and leaves that are added to their territory.  The result is a rich earthy matter that can be added to soil.  With the exception of one or two items, I had everything already on hand to put together a composting bin so I was eager to get started.  I will attempt to share my composting experiences with you through a series of blog posts, and today we'll focus on building a bin.

The idea behind this method of composting is that you can do it anywhere so if you are limited on space the bin can be kept on a patio, in a garage, or in a laundry/mudroom room inside your house.  Keep in mind that there are worms involved and supposedly they won't leave the confines of the bin, but I'm not sure how comfortable I am knowing there would be hundreds of worms in my laundry room ~ sounds to me like a possible remake of the movie Attack of the Killer Tomatoes ~ so my bin is going to be kept in the far corner of my back yard.



 Items you will need:

A container with a lid  (I used a Rubbermaid plastic tote)
Bungee cord (to secure lid), optional
Drill with drill bit (I used 3/4" bit)
Styrofoam packing peanuts
Landscape fabric (the stuff you put down to keep weeds from growing)
Plastic garden fencing
Shredded newspaper
A couple scoops of potting soil or garden dirt
  


Use the drill to drill holes in the lid and around the container, about 1" or 2" below the rim. You can also drill them in the bottom if you plan to put the container outside. (It may be helpful to know at this point that there is a "forward" and a "reverse" on the drill.  It works much better if you have it in "foward" as I found out about halfway around the tub.)

Fill the tub with a couple of inches of packing peanuts. Cut the plastic fencing to fit and lay over the peanuts and then cover the fencing with a piece of landscaping fabric. This creates a false floor for your bin and allows an area for any drainage that may occur.  If you need to remove the contents of your bin at any time, you can just pick up the fencing and pull it out of the bin easier.

At this point you're ready to use the newspapers and potting soil to make bedding for the worms, add the worms and start feeding them scraps.  I will continue with these steps in the next post.

We've had record high temperatures here in the Queen City already ~ 80 degrees and it's only mid-March! This time of year we are typically wearing heavy sweaters and scarves instead of wearing sleeveless tops, capris and flip flops. It's unbelievable and I love it. My flower gardens are weeded (for at least a day or two), my vegetable garden is mostly planted and I've mowed the lawn twice now (that's a chore I could do without but it comes along with the joys of home ownership.)

I find myself spending as much time as I can outside these days, happily digging in the dirt until the last rays of daylight disappear and that leaves little time for prepping dinner. Who wants to be stuck in the kitchen slaving over a hot stove during beautiful weather anyway? Soups probably aren't on the top of your dinner list during the warmer temperatures, but I eat soups year round ~ hearty ones in the cold winter months and simple, lighter fare in the summer months. This Couscous Paella Soup from Eating Well magazine is a light broth-based soup, takes only 30 minutes to prepare and is reminiscent of the flavors and ingredients of Spanish paella. It contains chicken and chorizo (or pepperoni) but you could make it even more like paella by adding some small, pre-cooked shrimp along with the chicken.

Get out of the kitchen and enjoy this fabulous weather, my friends!

Couscous Paella Soup
Eating Well
Serves 4

Ingredients
•1 tablespoon extra-virgin olive oil
•1/2 cup diced red bell pepper
•1/3 cup diced onion
•1/3 cup finely diced Spanish chorizo or pepperoni
•2 large cloves garlic, minced
•8 ounces chicken tenders, diced
•4 cups reduced-sodium chicken broth
•1/2 cup frozen peas, thawed
•Large pinch of saffron
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1 cup water
•2/3 cup whole-wheat couscous
•1/4 cup chopped fresh cilantro (optional)

Preparation
1.Heat oil in a large saucepan over medium heat. Add bell pepper, onion, chorizo (or pepperoni) and garlic and cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Add chicken, broth, peas, saffron (if using), salt and pepper and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 8 to 10 minutes.

2.Meanwhile, bring water to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.

3.To serve, mound about 1/2 cup couscous in each of 4 wide, shallow bowls. Ladle the soup around the couscous and sprinkle with cilantro, if using.

Nutrition
Per serving : 288 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 39 mg Cholesterol; 31 g Carbohydrates; 23 g Protein; 6 g Fiber; 856 mg Sodium; 421 mg Potassium

Breakfast is always the hardest meal for me to plan and prepare for on a regular basis, so I'm always elated to find recipes that can be prepared ahead of time and that hold up well in the freezer. I load the office freezer up with several breakfast selections and never have to put much thought into what I'm going to eat while chained to my desk at work.

Pull one of these sausage and cheese scones out and let it thaw overnight in the fridge. Sliced open with a pat of butter and a few seconds in the microwave, it yields a filling and delicious breakfast for home or office. The recipe makes enough for 16 servings, so that's 3 weeks of work day breakfasts under my belt!


Sausage and Cheese Breakfast Scones
Serves 16

4 cups all-purpose flour
2 tablespoons baking powder
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
6 tablespoons chilled butter, cut into pieces
1-1/2 cups sharp cheddar cheese, shredded
1-1/2 cups ground sausage, cooked
1-1/2 cups low-fat buttermilk
4 large egg whites

Preheat oven to 400.

Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks like cornmeal.

Stir in cheese and sausage.

Combine buttermilk and egg whites together with a whisk. Add liquid ingredients to the dry ingredients and stir until just moist.

Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands (dough will be very sticky.)

Pat dough into two 8" circles on prepared baking sheet (spray with cooking spray or line with parchment paper.) Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.

Bake at 400 degrees for 20 minutes or until lightly browned. Cool completely and cut into wedges all the way through and wrap individually. Put in a freezer bag and freeze.

To reheat: take wedge out of wrapping and place in microwave.

On a cold, blustery March day there is nothing better than the delicious warmth of a chicken casserole for dinner. Paired with a green salad and crusty french bread, this chicken and wild rice casserole was enough to put me into a creamy dreamy casserole coma this past weekend while March rolled in like a tornadic lion. (I would have never believed tornadic is actually a word, but I heard the weatherman say it and dictionary.com confirms it.)

This is easy enough to whip up ~ I used a store-bought rotisserie chicken and I left out the water chestnuts because while I can't believe tornadic is a word, I do believe water chestnuts are a total waste of time and space.  What's the point of them anyway?   They have no color, taste, or smell.  I don't need a crunchy filler food in my casserole just because.  Anyway, back to the point I'm trying to make....this casserole is easy to make and best of all, it's freezer friendly so it's great to make ahead and have in the freezer for impromptu company or on those days when you just can't be bothered with making something for dinner.


Chicken and Wild Rice Casserole
Southern Living, December 2011

1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

I am a Southern girl. I grew up with Southern great-grandmothers and grandmothers and my mother who cooked true Southern delicacies like red-eye gravy, cornbread, fried potatoes, fried chicken, pinto beans and collard greens. I love me some good ole' Southern home cookin'.

I'm not sure if it's due to the theory of evolution or just pure laziness on my part, but I don't prepare alot of the dishes that I grew up on in my own kitchen. I mostly think it's because nobody can cook like momma and grandmas and it always tastes better when I travel home and have those things set before me on the dinner table.

Chicken and dumplings isn't something that was prepared on a regular basis while I was growing up, but it is truly a Southern thing so when I saw this Taste of Home recipe I decided to give it a try. There are many, many renditions of C&D's out there and while they are considered comfort food and can sometimes be a little bland, this recipe has a kick ~ the addition of cayenne pepper.

I initially thought I would enjoy these because of the hint of heat, but in the end I'll have to admit that I prefer the true Southern comfort food rendition of these. There was just a tad too much cayenne (probably more so from the addition of it in the stock) to make me feel like I was eating real C&D's.


Chicken and Dumplings
courtesy of Taste of Home

Ingredients
6 cups reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 teaspoon crushed red pepper flakes
1 cup chopped carrots
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup frozen peas
1 rotisserie chicken, shredded
1/4 cup heavy whipping cream
DUMPLINGS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup minced chives

Directions
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.

In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.

Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.

For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.

Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with chives before serving. Yield: 6 servings.