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Farro with Orange, Avocado, and Arugula

2/28/2018

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     I've become a farro fanatic.  I have been making salads lately with farro and whatever  fruits, vegetables, and nuts are available in my kitchen.  Last night's dinner consisted of farro with Cara Cara oranges, avocados, arugula... etc.  I will show -- with approximate amounts used -- my recipe below.  It's hard to go wrong creating your own signature salad.  Just fill it full of combinations you love.  From January until spring, my diet contains large amounts of citrus.  I just crave it this time of year.  If I'm eating a green salad, it most likely contains oranges (blood orange + CaraCara being my favorites), very thinly sliced red onion, and almonds... and a vinegrette using the juice of the oranges and a peppery olive oil; basically how I made my farro salad. Tonight, possibly a farro risotto!

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Feel free to change the amounts of the ingredients to your liking...
• 1 cup farro
• 3 cups water
• Salt & pepper
• 2 cups shredded rotisserie chicken
• 3 large oranges, supremed, and any juices (from the cutting and squeezing of supremed oranges) reserved
• 2 avocados, sliced
• 1/2 cup (more or less) thinly-sliced red onion
• 2 handfuls arugula
• Good quality extra-virgin olive oil
• 1/2 cup toasted, slivered almonds
• 3/4 cup Feta cheese, crumbled

1.  Toast the farro in a dry saucepan over medium-high heat, stirring frequently, until it smells nutty, about 3 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover partially, and cook until the farro is tender but still chewy, about 40 minutes.  Drain farro in a colander.
2.  In a large serving bowl, combine the farro, chicken, orange segments (see above to learn how to supreme an orange), avocados, red onion, and arugula.
3.  Using the reserved orange juices, make a vinegrette with equal amounts of juice and olive oil whisked together.  Add salt and pepper to taste.  Add vinegrette to the farro mixture and toss gently.
4.  Top the salad with the crumbled Feta and toasted almonds.





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Baby Shower Luncheon

6/14/2017

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     This past weekend my daughter Claire hosted a baby shower for her sister, Whitney, along with Whitney's close friend, Allison.  Yes... I'm going to be an Oma.  The event took place in my home, and my contribution for this gathering was lunch.  The plan (for months) had been a luncheon outdoors on the patio and in the garden, of course!  But the weather turned against us with 90+ degree heat and unbearable dew points that forced everyone attending inside; not ideal in our minds, but we made it work...

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     Appetizers were placed in the living room. 

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 Tomato tarts (recipe HERE) and main course salad were served in the kitchen.

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     I have been making my version of this chicken, corn and avocado salad (recipe below) since eating it at a local restaurant this spring.

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    Dessert was 3 Rhubarb and Almond Cakes and Chocolate Bouchons (recipe HERE)  Yes... I always prepare more than we need.
    Drinks consisted of Mimosas made with Prosecco, Rosé, and non-alcoholic Watermelon-Ginger Spritzers (recipe HERE), which were just the thing on a hot, sultry day.
     The baby girl is due in September... a sister for Midge the French Bulldog.



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CHICKEN, CORN, and AVOCADO SALAD
The ingredients of the salad below are approximate
Serves 4
• 1 Rotisserie chicken, skin removed and meat from the bones cut into bite-size pieces
• 16-ounce can organic corn, drained
• a handful of Medjool dates, pitted and diced
• 1-2 avocados, cut into 1/2-inch dice
• 5-ounce bag of Italian greens (or combine romaine, butter lettuce, and radicchio)
• 1/4 cup sliced or slivered almonds, toasted
• goat cheese, as much as you like for tossing on top of salad
• apple cider vinegar
• extra-virgin olive oil
• salt and freshly ground pepper

1.  In a large bowl, gently combine the chicken, corn, dates, avocado and greens. 
2.  In a small bowl, whisk together equal amounts of apple cider vinegar and olive oil.  Add salt and pepper to taste.  Poor dressing over salad and gently toss.  Add additional salt and pepper if needed.
3.  Sprinkle almonds and goat cheese over the top of the salad and serve.


RHUBARB and ALMOND CAKE
adapted recipe from The Floating Kitchen
10 servings

• 1 cup sugar
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tablespoon grated orange zest
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 3/4 pound rhubarb
• 1 tablespoon turbinado sugar
• 1/3 cup sliced almonds
• Confectioners' sugar for serving

1.  Preheat oven to 350˚F.  Line the bottom of a 9-inch springform pan with a round of parchment paper.  Generously coat the parchment paper and the sides of the pan with non-stick cooking spray.  Set aside.
2.  In the bowl of a stand mixer and using the paddle attachment, beat 1 cup of the sugar and the butter together on medium speed until light and fluffy.  Add the eggs, one at a time, mixing after each addition.  Add the yogurt, orange zest and extracts and beat until just incorporated. 
3.  In a medium bowl, combine the flours, baking powder, baking soda, cardamom and salt.  Add dry ingredients to the cake batter, adding in one-third at a time, mixing on low speed until none of the white streaks remain.  Set aside. 
4.  Trim rhubarb of leaves and if the stalks are wide, slice them in half lengthwise.  Cut the rhubarb stalks into pieces 1 1/2-inches in length.
5.  Spread about half of the cake batter evenly over the bottom of the prepared springform pan.  Layer about half of the rhubarb over the batter in a single layer, leaving a half-inch space uncovered around the edges of the pan.  Spread the remaining cake batter over the rhubarb and arrange rhubarb pieces on top.  You may not need all of the rhubarb.  Sprinkle the sliced almonds and turbinado sugar over the cake.
6.  Place the cake on the middle rack of the preheated oven.  Bake for approximately 50-60 minutes, or until a toothpick inserted into the middle comes out clean.  Remove cake from the oven and set it on a wire rack to cool.  Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan.  Cut into slices and dust with the Confectioners' sugar.
• The cake can be stored at room temperature in an airtight container for up to 2 days.




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Farro Salad with Chicken

3/5/2017

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     I've been on a farro kick lately.  In addition to this farro salad with chicken, green beans and radishes, that I've made twice in the past week, I've also made a farro, orange and avocado salad two times.  Just feels like the perfect thing to eat right now...

    
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• recipe by Russ Parsons | featured in the L.A. Times
• 1 cup farro
• 3 cups water
• Salt
• 1/2 pound green beans, trimmed
• 5 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3/4 pound rotisserie chicken, cut into bite-sized piece
• 3 cups lightly packed arugula, torn into bit-sized pieces
• 1 cup thinly sliced radishes
• 1/3 cup toasted slivered almonds
1.  Toast the farro in a dry saucepan over medium-high heat, stirring frequently, until it smells nutty, about 3 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover partially, and cook until the farro is tender but still chewy, about 40 minutes. Remove from the heat and let stand covered 10 minutes to allow the grain to remove any excess moisture.
2.  While the farro is cooking, add the green beans to a medium saucepan of rapidly boiling, liberally salted water and cook just until the color brightens, about 3 minutes. They should still be crisp. Drain and plunge immediately into ice water to stop the cooking. Pat dry, cut into bite-sized pieces and set aside.
3.  When the farro is done and while it is still warm, Add the olive oil and vinegar and stir to mix well. Add the chicken and black pepper to taste.
4.  When ready to serve, fold in the green beans, arugula, radishes and almonds.  Taste, and adjust seasonings if necessary.





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Brown Rice Salad with Cherries and Chicken

6/18/2016

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     This salad is becoming a summertime staple at my house.  Perfect for the hot days we are experiencing this weekend.  So glad it's cherry season!


     + Brown Rice Salad with Cherries and Chicken +

• recipe from Whole Foods Market
• 3/4 cup basmati rice, rinsed
• 1 1/2 teaspoons fine sea salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 shallot, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1 pound cherries, pitted and quartered
• 1 pound prepared grilled or roasted chicken breasts, diced (about 3 1/2 cups)
• 2 cucumbers, peeled and diced
• 1/2 small red onion, thinly sliced
• 1/2 cup pecan halves, toasted and chopped
• 1/2 cup finely sliced basil leaves

1.  Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt.  Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed).  Drain rice and rinse briefly under cold water.  Drain again.
2.  Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt.  Add cherries, chicken, cucumbers and onion; toss.  Add rice and pecans and toss again. Serve at room temperature garnished with basil. 




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Stuffed Caprese Chicken

6/16/2015

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       I made this Stuffed Caprese Chicken twice in the past two days.  It's that good and better yet, extremely easy.  This stuffed chicken was the end product of a day when my choices were few; a partial carton of grape tomatoes, half a log of fresh mozzarella, chicken breasts in the freezer and a garden full of parsley and basil. 

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     Individually frozen chicken breasts will defrost quickly when placed in a zip-lock bag and plunged into a large bowl of cold water.  The amount of filling you will need depends on the number and size of the breasts.  Cut thin slices of fresh mozzarella, quarter grape or cherry tomatoes, clean basil leaves and halve if large; set all aside.  Using a sharp knife, cut into the side of the chicken breast and make an opening similar to a pita pocket.  You want to open up the center of the breast as much as possible without cutting through to the other side.  Line the back of the breast pocket with small, thin slices of mozzarella.  Layer onto that pieces of tomatoes.  Finish by running basil leaves across the tomatoes.  The basil leaves at the opening of the slit will help keep the cheese and tomatoes inside while baking. Just do not over stuff.  You want to be able to close the slit.  Use about three toothpicks to close and secure the opening.  Rub each breast with some olive oil and sprinkle with sea salt and freshly-ground pepper.  At this point the chicken breasts can be finished in the oven or refrigerated until you're ready to proceed.  Preheat the oven to 375˚F.  Place chicken breasts in a heavy, cast iron skillet (One night I made four in a 10-inch skillet. The second night I made two in an 8-inch).  Right before baking, I drizzled my chicken with a little parsley oil I had made (recipe HERE).  If you want to pass on the parsley oil, I suggest drizzling a little really good balsamic vinegar over the chicken breasts when pulled from the oven.  Bake the chicken on the middle rack for 30 minutes.  They should be perfectly juicy!
    
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Vegetable Meatloaf with Balsamic Glaze

1/12/2015

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     I've just made this Vegetable Turkey Meatloaf twice in the past week.  I love that it's filled with sweet bell peppers.

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NOTE:  The original recipe, below, calls for 90% lean ground turkey.  I happen to prefer dark turkey meat over white, which is why I chose to shape the meatloaf in a plastic wrap lined pan and then released the meatloaf into a porcelain baker prior to spreading the glaze and baking.  This allows any fat from the darker ground turkey to drain away from the meatloaf.

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 •  Vegetable Meatloaf with Balsamic Glaze  •

... recipe from Bobby Flay

INGREDIENTS
• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds ground turkey (90 percent lean)
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

DIRECTIONS:
1.  Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
2.  Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
3.  Gently press the mixture into a 9-by-5-inch loaf pan (see NOTE above). Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.



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Pumpkin-Wild Rice Soup with Chicken... for the chilly nights ahead

10/29/2014

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     I still find it hard to believe; we hosted two dinner parties on the patio this past weekend.  Yes, it was actually comfortable enough to dine alfresco on those evenings.  Remember, this is St. Paul, Minnesota!  Trust me on this -- it's a rare occurrence and something we've never done this late in the year.  I'm not sure it will ever happen again.  As of this week, however, it's all changed.  Cold and gray is what it's all about now and my favorite, warming soups are beginning to show up on my menus -- along with some much-loved Rosés.  I just can't bear to give them up quite yet. 


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• 1 cup wild rice, cooked and drained
• 2 tablespoons butter
• 1 cup finely-diced onion
• 1 (16-ounce) can pumpkin
• 1 quart organic chicken broth
• 1/4 cup heavy cream
• Half & Half, for thinning the soup
• Salt and pepper to taste
• 2 boneless chicken breasts, large dice (recipe below), or comparable amount of roasted chicken, shredded
1.  Melt butter in a 3-quart soup pot and sauté the onions over medium-low heat until softened and transparent.  Do not let them brown.
2.  Add the broth to the pot, along with the pumpkin and wild rice.  Cook until heated through, adding salt and pepper to taste. 
3.  Just before serving, over low heat, pour in the heavy cream.  Stir in the chicken and add enough Half & Half for a desired consistency (I probably used about 1 cup, plus).  Adjust seasoning if necessary. 


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     THE WAY I LIKE TO COOK CHICKEN BREASTS:  Preheat oven to 375˚F.  Take a cast iron skillet and drizzle bottom with olive oil.  Add the chicken breasts and drizzle those with a bit more olive oil.  Season with kosher salt and freshly ground black pepper.  Place on middle rack of oven and bake for 30 minutes, or until done.





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Warm Up with Chicken Noodle Soup

2/10/2014

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     I've been making a lot of soup this winter and one of my favorites is a recipe from Silver Palate's Good Times Cookbook for chicken noodle.  The soup is served here with Parmesan-Chive Biscuits.


        Chicken Noodle Soup
   adapted recipe from Silver Palate's Good Times Cookbook | Julee Rosso and Sheila Lukins

• 4 medium-size leeks (white parts only)
• 8 cups water
• 2 tablespoons cider vinegar
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 2 medium-size carrots, peeled and finely chopped
• 3 ribs celery, finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 quarts organic chicken stock
• 1 cup dry white wine
• 2 whole chicken breasts, skinned and boned
• 8 medium-size mushrooms, wiped clean and thinly sliced
• 2 cups cooked thin egg noodles
• 4 ounces green beans, ends trimmed, diagonally sliced
• 3 tablespoons chopped fresh Italian parsley

1.  Cut the leeks lengthwise in half and soak in water mixed with the vinegar for 15 minutes.  Drain and rinse the leeks.  Cut into fine dice.
2.  Heat the butter and olive oil in a large heavy saucepan over medium-low heat.  Add the leeks, carrots, celery, salt, and pepper.  Cook gently for 5 minutes.  Remove from heat.
3.  Heat the chicken stock and wine in a second large saucepan to boiling.  Add the chicken.  Reduce heat and simmer uncovered for 15 minutes.  Remove the chicken and allow to cool.
4.  Add the stock and mushrooms to the vegetables.  Simmer uncovered over low heat for 10 minutes.
5.  Add the noodles and green beans and simmer for an additional 5 minutes. Remove from the heat.
6.  Shred the chicken breasts and add to the soup.  Add the parsley and stir well.  Serve immediately. 




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Quinoa with Chickpeas, Spinach, and Chicken

7/15/2013

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     I've made this salad several times this summer, serving it as a side dish to grilled meats.  This time, when I had grilled, marinated chicken breasts in the refrigerator, they were also added to the mix.  Serve with some good bread and you've got dinner!
        
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• 1 cup quinoa
• Olive oil
• 2 cups water
• 1/4 teaspoon salt
•  freshly ground pepper
• 1 clove of garlic minced and mashed with 1/4 teaspoon sea or kosher salt
• 2 tablespoons lemon juice
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• One 5-ounce bag baby spinach, torn into pieces or julienned
• 1/4 cup pine nuts, toasted
• 1/8 cup chopped fresh mint
• 1 cucumber, peeled, seeded, and finely diced
• 1/4 cup Nicoise or Kalamata olives, chopped
• One 15-ounce can chickpeas, drained and rinsed
• 2 cups cubed chicken (either roasted, grilled, or poached)
• 1/2 cup feta, crumbled

1.  Place the quinoa in a mesh strainer and rinse under cold water.  Drain well.  Over medium heat, drizzle a little olive oil in a saucepan; add the quinoa and sauté for a minute.  Add the 2 cups water and 1/4 teaspoon salt and bring to a boil.  Reduce heat to the lowest setting, cover, and cook for 15 minutes.  Turn off heat and let the quinoa rest, covered, for 5 minutes. 
2.  While the quinoa is cooking, make the vinaigrette.  Combine the minced garlic and lemon juice in a bowl.  Whisk in the olive oil in a slow stream.  Add a pinch of pepper and adjust the salt.
3.  When the quinoa has cooled somewhat, stir in the vinaigrette.  Add the remaining ingredients and stir gently to combine.  Refrigerate if not serving immediately.



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Chicken Salad with Peaches, Raspberries, and Walnuts

7/2/2013

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     I bought ten beautiful, large, and fragrant peaches this past week.  In the span of two days, we ate a lot of peaches in our house.  The night I made this salad, we also had peach and blueberry crisp.  Both the salad and the crisp disappeared quickly.  I love peaches!
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     The proportions for this salad are up to you.  I drizzled three chicken breasts with olive oil, sprinkled them with salt and pepper, then roasted for about 20 minutes (or until done) in a 375˚F oven; allow to cool, then slice.  Toss lettuce with some of the poppy seed dressing (recipe below); plate.  Top lettuce with chicken, slices of ripe peaches, raspberries, and toasted walnuts.  Drizzle with a little more poppy seed dressing.  ENJOY!

                              •  HONEY POPPY SEED DRESSING  •
                                               recipe from Taste of Home
• 1/3 cups canola oil
• 1/4 cup honey
• 2 tablespoons cider vinegar
• 2 teaspoons poppy seeds
• 1/2 teaspoon salt
1.  In a medium bowl, vigorously whisk together the oil and honey.  Whisk in the vinegar, poppy seeds, and salt.  Keep dressing in a jar or covered dish in the refrigerator.
  Stir well before using.


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