Wholesome Rosemary Bread

rosemary loaves

Of all the abundant gifts of produce that come my way, the most popular herb is rosemary; thus, I created my simple Rosemary Eggs on 2017/08/21; now, as bread-baking weather is upon us, I offer a wholesome loaf featuring this sweet, piney flavor.

In Culinary Artistry, Andrew Dornenburg and Karen Page describe how certain food combinations best heighten pleasure in our palates.  In their pages, they list meat is the number one compliment to rosemary.  When I think of these two substances together, I immediately go to lamb, with childhood memories from my mother’s kitchen.  According to Dornenburg and Page, this herb also magnifies the savor found in suckling pigs, pork, game, steaks, veal, chicken, salmon, and oily fish (e.g., mackerel, sardines); I also find it strengthens egg dishes.

When considering uniting rosemary with a vegetable, potatoes are paramount, though our authors also couple it with onions, peas, mushrooms, spinach, and beans, among which dried and fava beans are best; those of us that prefer a vegetarian diet can benefit from this knowledge, using it liberally in our bean dishes.

I was a vegetarian for most of my twenties; moving to Tokyo changed this proclivity, for I didn’t want to offend my Japanese hosts by refusing proffered meat dishes; in part, this herbivorous preference in my youth still rests with me today, for my daily caloric intake includes mostly meatless dishes, though I am not afraid in the least to partake of animal flesh.

Rosemary, our evergreen shrub, a native to the Mediterranean, is a member of the mint family; it is a woody perennial herb that grows quickly and without much effort in temperate climates, such as that of the Pacific N.W.  Its Latin name means “dew of the sea”.

The Greeks and Romans cultivated it for both culinary and medicinal purposes; today it is still utilized in these two ways: among a number of medicinal intents, its antioxidant effects are known to reduce inflammation (rosemary was used to remedy gout in the 1500’s), and presently some also apply it as a homemade insect repellent (for this recipe, see homeguides.sfgate.com/homemade-rosemary-mosquito-repellent-recipe-73124.html).

The ancients made use of this herb in weddings, funerals, and ceremonies of all sorts.  In days past, brides often entwined it into head-wreaths, as it symbolized for them: fidelity, love, abiding friendship, and remembrance of the life each woman had led prior to her marriage.  Some sources claim that men of antiquity believed it improved memory, though this can only be partially substantiated.

With its sweet, lemony, slightly piney taste, rosemary is traditionally found in Mediterranean cooking-especially with the meats mentioned above-where its potent flavor is liberally applied.  Culinary Artistry states that grains also provide a powerful union with this herb; my present recipe employs this dynamic duo.

I made this rosemary bread for my church friend Charity, who was first in line this summer, supplying me with this garden treat; her strong response was that I should sell these loaves at farmer’s market.  Nevertheless, with my passion for writing, I don’t have time to regularly bake for the public, but oh how I love to cook for my friends!

References:

Andrew Dorenenburg & Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc., 1996), p. 205.

https://www.thespruce.com/history-of-rosemary-1807655

health.bastyr.edu/news/health-tips/2011/09/rosemary-herb-history

www.ourherbgarden.com/herb-history/rosemary.html

https://www.botonical.com/botanical/mgmh/r/rosema17.html

homeguides.sfgate.com/homemade-rosemary-mosquito-repellent-recipe-73124.html

chopping rosemary easily in food processor

Rosemary Bread  Yields: 1 loaf.  Total prep time: 3 hr/  active prep time: 30 min/  inactive prep time: 2 hours/  baking time: 30 min.  Note: this method produces quick, easy, mess-free bread, the greatest!

4 cups flour  (Blend 3 cups whole wheat flour with 1 cup unbleached white flour, or better yet, for premium bread, grind 2 2/3 cup organic hard red spring wheat berries to make a total 4 cups of flour, see photo below.)

2/3 ounce, 4 stems, or 3 tbsp chopped fresh rosemary

1 1/2-1 3/4 cups tepid water  (110-115 degrees in temperature.)

2 tsp yeast, or 1 individual packet  (Red Star Active Dry Yeast comes in a 2 pound package, available inexpensively at Costco; this freezes well in a sealed container for long-term use; if using yeast from freezer, may thaw ahead of time for quicker proofing.)

6 1/4 tsp sugar

1 1/2 tsp salt  (Real Salt is important for health; available in nutrition section at local supermarket.)

Spray oil  (Coconut spray oil is best; Pam is available in most grocery stores; our local Winco brand, however, is far less expensive.)

  1. grinding flour with attachment to kitchen aid mixer

    If grinding your own flour, begin to do so now (see photo).

  2. Place 1/4 cup water, lukewarm to the touch (110-115 degrees), in a small bowl; stir in yeast and 1/4 tsp sugar.  Let sit in a warm place, until double in size, about 10 minutes-this timing depends on temperature of room.  Note: frozen yeast will take longer to rise.
  3. Remove rosemary from stems, chop, and set aside.  This may be done in food processor (see photo at top of recipe).
  4. Place ground flour, rosemary, 2 tbsp sugar, and salt in processor.  Blend well with machine; stop and stir once, using hard plastic spatula that comes with processor.
  5. When yeast is doubled, add it and 1 1/2 cup tepid water to flour mixture (if grinding fresh flour, use 1 1/4 cups of water only).  Turn machine on and knead for 35-40 seconds; turn off and let dough rest for 4 minutes (see photo

    dough after first 35-second kneading with processor

    of dough, as it appears after this first kneading-dough from store-bought flour isn’t as wet as that of fresh-ground).  The resting period cools dough, which is essential as processing increases heat; too much heat will kill the yeast.

  6. After pausing for 4 minutes, turn on the processor; knead dough for 35 more seconds; let rest for 4 minutes.  Take out and knead by hand for 5-7 minutes, or until satiny smooth, minus the rosemary lumps (see photo for dough before and after kneading by hand).  As wet dough readily sticks to hands, rinse them as needed, to facilitate easy kneading.  (Note: dough may be somewhat wet and sticky at first, but much moisture is absorbed with kneading by hand; store-bought flour is finer than fresh-ground, therefore it absorbs the

    dough before and after kneading by hand for 5 minutes

    moisture more readily in the processor.  IF your dough needs adjusting for some reason, do the following: if it remains quite wet and sticky, after kneading by hand for several minutes, slowly add more flour to your board as you knead; if it is too stiff to knead by hand easily, place back in processor; knead in an additional tablespoon of water; watch and rest dough, as not to overheat it; repeat if needed.  Ideally you want soft, pliable dough, which is smooth to the touch, when finished.)

  7. Place prepared dough in a well-oiled 13 gallon plastic bag; let rise in a warm place for 50-60 minutes, or until double.  To facilitate proofing, may warm oven for 45 seconds only; be careful to only warm slightly, just taking edge off cold, as too much heat will kill the yeast.
  8. Spray a bread pan with oil, preferably coconut spray oil; punch down doubled-dough, forming it into a loaf; place in pan; use a piece of plastic wrap, which has also been sprayed, to loosely cover dough-this keeps it moist.
  9. Let rise until double for 50-60 minutes, depending on room temperature.  About 30 minutes into rising process, preheat oven to 400 degrees, to insure oven is ready when it is time to bake.  (If proofing loaf in oven, be sure to remove it, before turning oven on.)
  10. When double, bake for around 30 minutes, or until bread sounds hollow when tapped on bottom.  (Ovens vary slightly in temperature; my oven takes 27 minutes to bake a perfect loaf.)  Enjoy this excellent staff of life!

Avocado, Bean, and Corn Salad

avocado, bean, and corn salad

My church celebrated its 22nd anniversary this past summer with our annual picnic, which we always associate with incredible food; there are two men in our congregation that smoke tri-tip for this gala (they stay up all night smoking our Thanksgiving turkeys as well, which is by far the best turkey I have ever experienced).  This year our outdoor celebration also boasted of fried chicken, not to be outdone by everyone’s glorious side-dish contributions.

Church gatherings are famous for their magnificent spreads; our congregation is no exception, for we have a host of great cooks, even though our body is small; indeed, we eat well!

I always make the following bean salad for our anniversary; it is not only quick, but keeps well in the sun.  May you find this a great dish for potlucks also.

Normally I don’t use many canned goods in my food preparations; they, however, facilitate the ease of this excellent recipe.  The history of canning is of great interest to me.  It began with a Nicolas Appert, a creative Frenchman with ordained skills, promised attributes we all get to exercise.

Our genius started out as a brewer; then, became a steward for the aristocracy; finally, he ended up as a confectioner during the Napoleonic era.  When France and Britain were at war in 1795, Napoleon, seeking a way to best preserve food for his army, offered 12,000 francs to the winner of a contest for such a discovery.  As a confectioner, Appert’s mind had already been developing such a solution, for he had been pursuing the foremost means in lengthening the shelf-life of fruits, by improving on the traditional candying and drying processes.  This formal opportunity brought his ideas to fullness; thus, he won the prize with his method in which he preserved fruits, vegetables, meats, eggs, partridges, chestnuts, grape must, even the vegetable truffles: our originator partially cooked the foods, before placing them in wide-mouth bottles; then, by corking and boiling the bottles in a water bath, he expelled the damaging air; this technique of food preservation has remained in tact throughout the centuries. 1

Nevertheless, this hero unfortunately died a pauper, for by accepting the prize he lost the chance to patent his design.  (As an aside, I speak with the authority given me in Jesus Christ’s name: “Enemy of our souls, you can steal none of our rewards!”) 2

In 1810, Appert published a book detailing his canning procedure, which the award had prohibited him from patenting; just months later, a patent using his method for preserving foods surfaced in England.  There, however, his corked glass container became a more durable, tin-coated iron canister, which came with instructions for opening with a chisel and hammer. 3

By 1849, this technology for food preservation improved with machine-made, can tops and bottoms.  Prior to this, two skilled workers produced 120 cans a day; now two people could daily make 1500 cans, and these machine-operators were unskilled at that. 4

These tin cans inspired what was the slow advent of can openers, an invention that remained quite unsatisfactory from its first appearance in 1855, until our modern device appeared in the 1980’s; this latter, a side-opening implement, uses two wheels in tandem, one rotating, the other serrated, removing the lid, while leaving no sharp edges.  These days we take this relatively new, inexpensive tool for granted; as a result of the sped of modern technology, often even this is not required, for now many cans come with pop-tops. 5

Today can-making is a major economic force; in the United States alone, more than 130 billion cans are generated yearly, making this an eight billion dollar industry. 6  The majority-about four times more-of these canned goods are fizzy drinks, such as sodas and beer, rather than food. 7

Hardcore cooks can soak and boil dried beans for my salad; nevertheless most of us choose to thank Nicolas Appert, for his obedience to press in with his quick mind; as a result, we have canned beans and corn for this blessed recipe.

  1. Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 219-221.
  2. Ibid., p. 220.
  3. Ibid., p. 221.
  4. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), p. 242
  5. Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 221, 221.
  6. www.cancentral.com/can-stats/history-of-the-can
  7. Bee Wilson, Consider the Fork (New York: Basic Books, 2012) , p. 223.

assembling salad using garlic peeler

Avocado, Bean, and Corn Salad  Yields: about 1 1/2 quarts.  Total prep time: 25 min.  Note: this salad is spicy; for a milder version,  use less garlic and Jalapeno peppers; spiciness always lessens in intensity after a day of refrigeration; it is best to make this ahead for flavors to meld.

2-15 ounce cans of beans, drained  (Simple Truth Organic Tri-Bean Blend is ideal; available inexpensively at our local Fred Meyer-Kroger-stores.)

1-15 ounce can of sweet corn  (Trader Joe’s brand is excellent.)

1/2 cup chopped red or sweet onion  (For easy chopping, see step 2.)

5 large cloves of fresh garlic, or to taste, minced coarsely  (This amount provides a fair amount of bite; adjust for desired garlic flavor.)

chopping onion the easy way

2 Jalapeno peppers, or to taste, minced

1/2 cup salsa  (Trader Joe’s Salsa Autentica is ideal.)

1 tsp salt, or to taste  (Real Salt is important for health; available in health section at local supermarket.)

1/2 tsp fresh ground pepper, or to taste

2 small avocados, chopped

  1. Drain beans and corn in a colander, while proceeding to next step.
  2. For easy chopping, with root in tact, score a large onion with slices across top, cutting 2/3’s of the way down into it; turn onion and cut slices in opposite direction; shave pieces off end (see above photo); place in a large bowl.
  3. coarse grind of garlic

    For exceptional efficiency, peel garlic with a green, rubber garlic peeler from Bed, Bath, and Beyond (see this in photo at beginning of recipe).  May chop cloves coarsely with a sharp knife, or for quick preparation, place in a food processor, pressing pulse button repeatedly; stop and scrape down sides once; do not over chop, as a coarse grind adds bite to salad (see photo); place in bowl with onions.

  4. Cut Jalapeno peppers in half length-wise, scoop out seeds with a spoon, mince fine, and add to bowl (see photo below).  When finished, be sure to wash hands thoroughly before touching eyes.
  5. Stir salsa, salt, and pepper into onions/Jalapeno peppers.
  6. Gently blend beans and corn into this mixture; do not over mix, as this will make the beans mushy.  If making ahead, refrigerate at this point.
  7. mincing Jalapeno peppers

    Before serving, chop avocados, and carefully fold into bean mixture.  Serve with pleasure.

Quick and Delicious Leek Soup

bowl of leek soup

The history of leeks is colorful. They have been cultivated both in Europe and Central Asia for thousands of years; they are considered to be native to the latter and the Mediterranean, though historical texts from other areas mention them as well. There are Biblical accounts of their presence in Egypt, in northeastern Africa, during early world history: when times got tough in the wilderness, the children of Israel longed for this delicacy, to the point that they were willing to return to their captivity under Pharaoh; archaeological digs support the presence of leeks in the Egyptian diet for the past 4 millennia.

Shortly after Christ’s presence on earth, during the first century A.D., the Roman Emperor Nero consumed them daily, for he adhered to their healing power in strengthening one’s singing voice.  Greek philosopher Aristotle concurred with this commonly accepted belief in ancient times, for he attributed the clear voice of the partridge to its diet consisting of this vegetable.

As the Roman Empire spread, its soldiers allegedly brought this choice food to the tables of the United Kingdom, where its popularity grew greatly.  As far back as the 6th century A.D., according to legend, Welsh soldiers were wearing a leek in their helmets for identification purposes, a tradition that was carried on in subsequent centuries.  Shakespeare, whom I studied in London in 1974, refers to this Welsh passion in Henry V.  Such enthusiasm continues in Wales in present times, for this member of the onion family is now its national emblem, along with the daffodil.

My first encounter with this Allium occurred in the 1980’s in Billings, Montana, when an Irish friend taught me how to make leek soup, as part of a complete Irish meal.  I had need to know how to cook this national cuisine authentically, for I had contributed a catered St. Patrick’s Day dinner to a fundraiser’s auction, which the local radio station had promoted well; thus, I had ten eager winners expecting the best.  My friend, whose roots were in Ireland, put his heart into equipping me for this fun event; he even made a huge Irish flag, which I still possess.

Leek soup is prevalent in many different nationalities; I serve a Potage Bonne Femme, a potato and leek soup, in a 19th century French banquet from my repertoire.  My present version, however, is superior.  For more recipes and information on leeks go to  Zucchini Chicken with Leeks and Shallots (2017/08/28) and Kale, Leeks, and Chicken (2017/09/04).

Enjoy this fast soup recipe both now and for years to come; it is that good.

References:

https://draxe.com/leeks/

http://foodfacts.mercola.com/leeks.html

http://www.historic-uk.com/HistoryUK/Historyof Wales/TheLeek-National-emblem-of-the-Welsh

www.wales-calling.com/culture/leeks-and-daffodil.htm

trimming leeks

Leek Soup  Yields: 2 quarts.  Total prep time: 1 hr.

3 leeks, white and light green part, 2/3 pound trimmed

1 medium/large yellow onion, chopped small

2 celery ribs, in small dice  (If desired, may omit the celery and double the potatoes, or vice versa double the celery, omitting the potatoes, to be diabetic friendly.)

7 tbsp butter, preferably unsalted  (If using only celery, 9 tbsp butter will be needed.)

2 small Yukon potatoes, 2/3 pound, peeled and chopped in 1/2 inch cubes

4 cups chicken broth  (Bone broth is best for food value; see Tortellini Soup, 2016/10/10.)

1/2 cup water

1 bay leaf

1 tsp salt, or to taste  (Real Salt is important for optimum health; available in nutrition center at local supermarket.)

1/2 tsp white pepper, or to taste

1/4 tsp nutmeg, or to taste  (Fresh ground is best.)

1/2 bunch-1/2 cup chopped-Italian flat parsley  (Organic is only slightly more expensive and much healthier.)

2 tbsp flour

1 cup whipping cream

1 tsp Better than Bouillon soup base, or to taste  (Chicken flavor is best, but vegetable flavor will also do.)

  1. Spray all vegetables, including parsley, with a vegetable spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide is effective and inexpensive); let sit for 3 minutes; rinse well.
  2. rinsing chopped leeks

    Remove dark green top off leeks, leaving the white and light green part.  With the root in tact, cut leek in half lengthwise (see above photo); fan out under running water to remove dirt.  Holding the two halves together, cut each leek in 1/4-inch-thick slices; place pieces in a large container; rinse well with water, stirring with hand (see photo); drain in a colander.

  3. Chop onion, set aside.
  4. Melt 1/4 cup butter in a large stock pot over medium heat; chop the celery in small 1/4 inch dice; watch butter so as not to burn.  (Use 6 tablespoons of butter, if doubling the celery, by omitting the potatoes.)
  5. Add leeks, onion, and celery to melted butter, distributing it well throughout vegetables; cook covered for about 12 minutes, stirring frequently, so they don’t brown (this will sweat the onions and leeks, or turn them translucent).
  6. Peel and cut potatoes in small 1/2 inch pieces, placing them in a bowl of water to keep them from turning color.
  7. When leeks and onions are translucent, add drained potatoes, broth, 1/2 cup water, bay leaf, salt, pepper, and nutmeg to pot.
  8. making roux

    Cover and bring to a boil over medium/high heat; lower heat and simmer, partially covered, for about 20 minutes, or until potatoes are soft; stir occasionally

  9. Wash parsley, remove stems, chop, and set aside
  10. Make a roux by melting 3 tablespoons butter in a small saucepan over medium heat; blend in 2 tablespoon of flour with a wire whisk; cook until golden brown, mixing continuously (see photo).
  11. When potatoes are soft, whisk 1 cup of soup broth into pan of roux; add a second cup of broth, blending thoroughly; this mixture will be quite thick.
  12. Add parsley, cream, and roux to soup in stock pot.  Mix in a teaspoon of Better than Bouillon, to heighten taste; adjust seasonings; simmer for another 5 minutes (see photo of finished product).
  13. finished product

    Serve hot and enjoy!  (Flavors meld best after sitting for a day.)

Kale, Leeks, and Chicken

kale, leeks, and chicken

A friend from my church has a very large garden; sharing its bounty is her joy.  Last summer’s series on simplified kale receipts was inspired by her gracious contributions (see 2016/09/07 & 2016/09/19).

My mind creates recipes according to what is in my larder, which usually boasts of provision supplied by church members.  Lately Goldie has been bringing her organic kale again, as well as leeks and celery; this mouth-watering chicken dish resulted.

For a wedding present last year, I gave a marriage supper, complete with a cooking class, to newlyweds in our congregation (see Thai Coconut Lime Flounder, 2016/12/05); my desire was to release the gift of excellent nutrition in them.  Several weeks ago, we celebrated their holy matrimony again, with a new set of instructions and dinner following, rejoicing over God’s goodness in our lives.

Dina exhibited such courage in overcoming her unfamiliarity with food preparation, the first time I coached her; hope, however, grew this recent session, for she has grown exponentially in her eager steadfastness in the kitchen.

This new teaching included my chicken dish using the kale, shallots, and leeks from our church; these steps are straightforward, though they are time-consuming, with the preparation of leeks and kale.  But oh the benefits of health and taste!

Leeks are one of the world’s oldest vegetables, which are more delicate in flavor than either onions or shallots; they are considered highly nutritious, with cancer fighting attributes, as well as antiseptic, laxative, and diuretic properties, among many other health-promoting values.  This vegetable is particularly strong in vitamins K and A (when eaten raw, one 3.5-ounce serving contains 52 % daily requirement of vitamin K and more than 29% that of vitamin A).  Though research on this particular Allium is hitherto limited, it can well be assumed that its health benefits are comparable to those proven in its closely related onion and garlic cousins.  Its notable amount of flavonol kaempferol, in its substantial polyphenol content, thereby combats many health problems related to oxidative stress and chronic low-level inflammation; among these are rheumatoid arthritis, obesity, and type 2 diabetes; thus, this recipe is beneficial to Dina, whose husband is presently overcoming diabetes.  For an additional recipe and more on its history, go to Zucchini Chicken with Leeks and Shallots (2017/09/28).

Enjoy making today’s clear, detailed chicken recipe for leeks, shallots, and kale; my next entry will expound on the colorful history of leeks, with a delectable soup (2017/09/18).  Note: I will be taking this coming week off due to our Women’s Advance-we always advance, we never retreat, at Abundant Life Family Church (alfc.net)!

References:

www.foodfacts.mercola.com/leeks.html

www.whfoods.com/genpage.php?tname=foodspice&dbid=26

www.historic-uk.com/HistoryofWales/TheLeek-National-emblem-of-the-Welsh/

finished product

Kale, Leeks, and Chicken  Yields: 5-6 servings.  Total prep time: 1 1/2 hr (lengthy, but well worth it with these simple, detailed directions).

1 1/2 pound chicken tenderloins, about 8-10 large pieces  (Natural is best; available reasonably in Trader Joe’s freezer.)

2 large carrots, optional

3 large stalks of celery

1-1 1/2 pounds of kale

chopping leeks

4 leeks, white and light green part, 3/4 pound trimmed  (The best leeks are fresh-not more than a week old-and 1 1/2 inches in diameter.)

5 large cloves of garlic, minced  (3 cubes of frozen garlic from Trader Joe’s is much easier.)

4 tbsp butter

8 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

1-2 tbsp fresh thyme, removed from stems, and coarsely chopped

Salt  (Real Salt is important for your health; available in the natural foods section at your local supermarket.)

Fresh ground pepper

  1. Place chicken in a large bowl of warm water to thaw, set aside.
  2. Spray all vegetables with an inexpensive effective spray, by combining 97% white distilled vinegar and 3% hydrogen peroxide; let sit 3 minutes; while waiting, if using fresh, mince garlic; rinse sprayed vegetables in a sink full of water several times.
  3. Cut celery diagonally in 1 inch pieces; scrape optional carrots with a sharp knife (this preserves vitamins just under the skin); slice thinly at a diagonal; set aside together in a bowl.
  4. Prepare leeks by first discarding outer leaves; cut off the dark green at the top and root hairs on bottom, leaving the white and light green part.  Cut each leek in half lengthwise; rinse well; then, cut each half in 2 inch pieces, by placing leek cut-side up on board; finally, slice these 2 inch lengths, cut-side up on board,

    cutting ribs out of kale

    into thin strips (see photo above); place pieces in a large container.  For final cleaning, rinse strips well with water, stirring with hand; then, drain in a colander.  This is known as the chiffonade-cut.

  5. Melt butter over medium heat in a sauté pan; as soon as a small piece sizzles in pan, add half the leeks, coating strips well with the hot butter. Reduce heat to low; cook down in pan, to make room for the rest of leeks, distributing oils well with each addition.  When all leeks are in pan, add garlic and slowly cook, covered, over low heat, stirring occasionally.
  6. straight-edge blade of food processor for chopping

    Cut ribs out of kale with a sharp knife (see above photo). May chop by hand, or quickly chop greens mechanically, by using the straight-edge blade of a food processor (see photo); turn processor on and place kale pieces in feeder tube (see photo below); set aside.

  7. Place thawed chicken on paper towel, salt and pepper GENEROUSLY.  Heat 1 tbsp of oil in a large frying pan over medium heat; when a small piece of chicken sizzles in oil, add the rest of the tenderloins; cook until light pink inside (do not overcook, as these will cook more later); cut tenderloins in bite-size pieces, removing them to a large bowl.  CAREFULLY SAVE JUICES IN PAN.
  8. Add 1 tablespoon of oil to these juices; mix in half the kale, distributing oils evenly.  Over medium heat, cook this vegetable down until there is room to add more; mix in oils with each addition, until all is in the pan; cook covered, until limp, about 10 minutes, stirring occasionally.  As needed, deglaze pan (scrape fond, cooked-on juices, off bottom with a spatula, after adding 2 or more tablespoons of water).  Remove to bowl of meat when done.
  9. placing kale in feeder tube of processor

    Meanwhile gently peel thyme off stems, chop coarsely with a sharp knife, set aside.

  10. Put last 2 teaspoons of oil in hot pan after kale is removed; add carrots and celery; mix well; cook until tender, stirring every couple of minutes.  Meantime go to next step.
  11. Blend 1-2 tablespoons chopped thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper into leeks; stir in chicken/kale; continue cooking over low heat, until all is hot.  Add this mixture to pan of celery, when tender; adjust seasonings; one final time, scrape bottom to deglaze pan, using the juices from the added leek mixture.  Serve with confidence!

Zucchini Chicken with Leeks and Shallots

zucchini chicken with leeks and shallots

I am still developing recipes for zucchini; my new creation is enhanced with the rich flavors of leeks and shallots, this week’s offerings at church from a faithful member’s garden; these are of the onion family, but very different from each other in appearance, flavor, origin…

Shallots are mainly of two varieties, which are usually reddish-brown, though sometimes purple; these roots are similar in looks to, but larger than, garlic cloves; this plant’s flowers primarily bloom in white or violet.

Leeks are big in comparison, looking like huge green onions, with wide flat leaves.  They are best when their stalk formations-long, relatively hard, bundled sheaths-have grown to about 1 1/2 inches in diameter; ideally these should be fresh-not more than a week old-and stored in loose plastic bags in the refrigerator.

Shallots taste like a mixture of onions and garlic, though they are milder in flavor and more pungent; they bless exceedingly!  Our worthy leeks are even milder yet, with a mild pungency as well.

Shallots, which are European in origin, are especially associated with French cuisine.  Their roots/cloves can be eaten fresh, or cooked in butter; boiling is also possible.  They are usually sautéed whole; though, halving them is best when large; their sweetness is exceptionally delightful!

In the U.S., leeks grow primarily in the northern sections, due to the cooler climates, a requirement wherever they grow worldwide.  They, being so mild, should be simmered slowly, making them ideal for soups and stews; nevertheless, they may be sliced with a chiffonade-cut, as I describe in this recipe, and gently fried in butter, to augment the savor of special food combinations.  This Allium is low in calories and high in nutrients, such as vitamin K, manganese, copper, vitamin B6, folate, vitamin C, iron, vitamin A, fiber, magnesium, calcium, vitamin E, and omega-3 fats, making it a power-packed food.  For additional leek recipes and history go to Kale, Leeks, and Chicken (2017/09/04) and Leek Soup (2017/09/18).

Arrowroot is my choice for thickening the unequaled juices, resulting from simmering these leeks and shallots.  It is a starch from certain plants of the genera Manihot, Curcuma, and Tacca, as well as the tropical American plant Maranta arundinacea.  Its name consequently materialized from our Native Americans use of this root to absorb poison from arrow wounds.  I decided upon it, because I was serving this meal to a diabetic friend: it adds only seven grams of carbohydrates to the entire six servings, which is about two percent of the daily requirement of this chemical compound, and this divided by six.  For these same health reasons, I also selected the diabetic friendly Ezekiel 4:9 Sprouted Grain Pasta.  Our repast was a grand success!

Arrowroot is gluten-free, with twice the thickening power of flour.  It makes smooth sauces, which have remarkable clarity.  Great importance lies in not boiling the liquids you add it to, as this will stop its action.  Unlike a roux made from flour, this thickens very quickly; it is comparable to cornstarch, but lighter and healthier.

The following entrée uses tantalizing rosemary and moist zucchini, of which we have abundance from our gardens right now.  Its accompanying sauce, with the prized leeks and shallots, causes this chicken dish to explode with exciting tastes.  Enjoy!

References:

www.differencebetween.net/objects/comparisons-of-food-items/difference-between-leeks-and-shallots/

www.whfoods.com/genpage.php?name=foodspice&dbid=26

https://www.gurneys.com/Differences_between_Onions_Leeks_and_Shallots

chopping leeks with chiffonade-cut

Zucchini Chicken with Leeks and Shallots  Yields: 5-6 servings.  Total prep time: 1 hr.

1 1/4 pound chicken tenderloins, approximately 7 large pieces, thawed  (Natural is best; available reasonably in Trader Joe’s freezer.)

4 leeks 1 1/2 inches in diameter, white and light green part, 3/4 pound

1/4 pound shallots

1 1/2 pound zucchini

2 tbsp fresh rosemary, chopped fine

1/4 cup butter, preferably unsalted

2 tbsp oil  (Coconut or avocado oil is recommended, as olive oil is carcinogenic when heated to high temperatures.)

Salt and fresh ground pepper  (Real Salt is important for health; available in health section at local supermarket.)

1 tbsp arrowroot, dissolved in 1/4 cup cold tap water  (May substitute cornstarch; arrowroot, however, is available inexpensively in bulk, at such upscale grocers as New Seasons; also accessible in spice section at local supermarkets.)

Fettuccine pasta  (Ezekiel 4:9 Sprouted Grain Pasta is health-promoting and diabetic friendly.)

  1. rinsing cut leeks

    Start thawing chicken in a bowl of water, set aside.

  2. Clean zucchini with a vegetable spray (combine 97% distilled white vinegar and 3% hydrogen peroxide for an inexpensive effective spray); let sit 3 minutes; and rinse well.  Meanwhile go to next step.
  3. Prepare leeks by discarding outer leaves; cut off green tops and roots; and rinse well.  For chiffonade-cut, slice leeks lengthwise; rinse again; then, divide each half in 2 inch portions; next, cut each 2 inch length in thin strips (see above photo).  Place in a large container, rinse well with water, drain in colander, and set aside (see photo).
  4. Meanwhile cut zucchini in 2-inch-long spears, place in a bowl.
  5. Heat butter in a sauté pan over medium heat, until a small piece of leek in pan sizzles; add half the leeks, stirring in butter.  Reduce heat to low.  Cook down enough to fit other half into pan, distributing oils well; cover and cook, stirring occasionally.
  6. Peel shallots, slice large shallots in half (see photo); add to simmering leeks; let cook slowly over low heat,

    peeling shallots

    stirring occasionally.

  7. Chop rosemary, measure 2 tablespoons, and place in a small container (may use less).
  8. Fill a stock pot 2/3’s full of water; add about 2 tablespoons of oil-any kind will do-but no salt; bring to a boil over medium/high heat.
  9. Meanwhile place tenderloins on paper towel; GENEROUSLY salt and pepper them.  Heat 1 tablespoon of oil-preferably coconut oil-in a large frying pan, over medium heat, until small piece of chicken sizzles; add and cook chicken, until slightly pink in center (do not overcook, as it will cook more later on); cut each tenderloin in thirds with a spatula, removing pieces to a bowl; carefully save juices in pan.
  10. Add last tablespoon of oil to pan of juices; mix in zucchini, distributing oils evenly; cook only until tender, stirring occasionally; watch so it doesn’t get mushy.  While cooking, go to next step.  (Note: may have to add more water to stock pot, so it is 2/3’s full, and boiling.)
  11. Dissolve arrowroot in 1/4 cup cold tap water, set aside.
  12. Place pasta in pan of boiling water; turn down heat to medium; cook for 6-7 minutes, until al dente; do not overcook; drain; set aside.
  13. Meantime stir chicken, rosemary, and 1/2 teaspoon salt into leeks/shallots; cook over medium heat until hot.  Add this mixture to pan of tender zucchini, stir together.
  14. finished product

    Turn down heat under zucchini/leek/chicken to insure the juices are not boiling, but hot; this is important for thickening to occur.  Using a wire whisk, blend in small amounts of dissolved arrowroot to the liquids around edges of pan, tilting pan to bring forth juices; in this way, use all the arrowroot.  Adjust seasonings.

  15. Serve over pasta, this is an exceptional treat!

Rosemary Eggs

rosemary eggs

I am creating recipes for an abundance of fresh rosemary, which I am receiving right now; this delicious, simple egg receipt is among them; it reminds me that I eat like a queen.

Six years ago my young friend Noah began raising ducks, which he cherishes as if they were his children; each possesses its own personality and carefully chosen name.

Depending on the breed, ducks produce between 150-200 eggs a year, which come in all sorts of colors, varying mostly by genetic strain; different colored eggs, however, sometimes occur within the same breed.

Noah has seventeen of these domesticated aquatic birds, with only five of them producing presently; they only lay from early spring until the winter cold sets in; we are always sad when their production stops.

For the past half decade, I have been a beneficiary of this treasured delicacy; consequently my baking has excelled.  Pastry chefs prize these ovum of the family Anatidae over chicken eggs, for they contain less water, have firmer whites, and a higher fat content; this makes for moister cakes, breads, and cookies, which also rise better, due to the additional leavening power found here.

The right balance in the interaction between eggs, flour, sugar, and fat in baked goods is important; your product will be dry if there is either too much or too little of the crucial egg.  In most recipes, “eggs” is a reference to large-sized chicken eggs, of which the equivalent of three is a half cup of duck eggs; therefore, I always measure these for an accurate agreement in any given recipe.  Note: whipping duck whites takes longer because of their firmness; thus, the recommendation is to beat them at room temperature, adding a little lemon juice; older eggs are preferable to fresh, as they aren’t as firm.

Duck eggs are up to 50% larger than those of their chicken cousins, with more yolk than white; they are higher in protein and creamier, making great omelettes and quiches; crème brulee is unforgettable when made with these!  Nevertheless, my favorite way to eat them is over-easy, with the rich, smooth, orange yolk dripping all over the plate, which I sop up with my homemade toast.  In any case, be sure to not overcook them, as this makes them rubbery.

Exponents of eggs propound that, among many benefits, they help prevent breast cancer, because of their high choline content; their abundance of the antioxidants lutein and zeaxathin fights mascular degeneration and cataracts; their beneficial blend of omega-3 fatty acids, zinc, B vitamins, and iodine feeds your brain, thus enhancing your mood.  They are an ideal low-caloric, muscle-producing protein.

USDA has the same regulations for chicken, duck, quail, and ostrich eggs.  Their farmers and fans proclaim that duck eggs are less susceptible to diseases and parasites, making them safer, as well as healthier with a higher concentration of nutrients.  It is believed that their thick shells give them a longer shelf life than chicken eggs.

Eggs in general have gotten a bad rap in recent years; many feel they contribute to heart disease.  This is far from the truth, as they contain mostly monounsaturated and polyunsaturated fats, which actually lower heart disease risk.  Harvard health experts say healthy people can eat an egg a day; others believe you can eat even more.

These special duck eggs are popular in Asian cuisines, especially Chinese and Vietnamese, where they are frequently cured in brine; this draws out moisture and preserves them, altering their texture.  I fell in love with these pickled eggs while living in Tokyo!

My facile receipt, enhancing this powerful food with rosemary, blesses; if possible, use these superior duck eggs, available at local farms and upscale grocers, where they range from $6 to $12 a dozen.  My young friend, however, sells his for the lesser price of $6.  (Noah resides near the Tualatin high school here in Oregon; go to Cynthia Powell link on my Facebook page.)

References:

www.rodalesorganiclife.com/food/chicken-eggs-vs-duck-eggs-which-is-healthier

www.hgtv.com/outdoors/gardens/animals-and-wildlife/duck-eggs-411

https://www.tyrantfarms.com/5-things-you-didn’t-know-about-duck-eggs

https://pastrychefonline.com/2015/03/14/how-do-eggs-function-in-baking/

www.modernfarmer.com/2015/06/everything-you-need-to-know-about-duck-eggs/

chopping rosemary with a sharp knife

Rosemary Eggs  Yields: 1 serving (may multiply this, using a large non-stick pan).  Total prep time: 15 min.

1 tsp fresh rosemary, minced  (1 1/3 tsp will be needed, if using duck eggs, which are considerably bigger.)

1 small tomato, chopped

2 large chicken eggs  (May substitute duck eggs.)

1 tsp butter

Salt, to taste  (Real Salt is important for health reasons; available in nutrition center at local supermarket.)

Fresh ground pepper, to taste

  1. cooking liquid out of tomatoes

    Chop rosemary fine with a sharp knife; set aside (see above photo).

  2. Chop tomato and place in a dish.
  3. Beat eggs in a bowl, set aside.
  4. In a small non-stick omelette pan, heat butter over moderate/medium heat; add rosemary; and cook for about 20 seconds.  Stir in tomato and cook for 2-3 minutes.  There will be juice from the tomatoes at first (see photo); cook until most of this liquid is evaporated.
  5. Pour in eggs, salt and pepper the top.  Gently fold in the firm egg on the bottom of pan (see photo); cook until egg is not runny any longer, but still quite moist.  Do not overcook, as this makes duck eggs, in particular, rubbery and dry.
  6. folding in cooked egg

    Serve hot, with homemade zucchini bread (2017/07/24), or better yet my rosemary bread toasted, which I will publish in several weeks.

Natural Sausage with Zucchini and Eggplant

natural sausage with zucchini and eggplant

At this time of year, we are wondering what to do with all the zucchini.  Using natural sausage and Chinese eggplant, I transformed this ordinary vegetable, which is actually a fruit, into a memorable dish.  Garlic and Aidells’ Spicy Mango with Jalapeno Chicken Sausages give this common garden plant a dramatic bite, with a sweet aftertaste.  Eggplant is a perfect accompaniment to zucchini, and carmelized onions compliment all.  This is a simple, mouth-watering treat indeed.

My pastors are bringing their prolific zucchini to our services now, and I am thrilled. Our church body experiences this benefit every growing season.

Throughout the year, we experience the results of what this couple’s hands accomplish in the realm of the Spirit, but during harvest time we reap what these same faithful hands produce in natural soil.  Their charitable action is steadfast, and it can be concretely seen in the vegetables and fruits, with which they fed our physical bodies.

This particular squash reproduces rapidly; it can quickly grow beyond what is satisfactory.  When it gets over-sized, it contains too much water; its seeds are large and tough; there aren’t enough recipes to utilize this inundation.  (Learn more about its biology and history at Zucchini Bread, 2017/07/31.)

Our pastors watch this fruit/vegetable prudently; thus, readily picking it before it grows beyond its prime, whenever possible.  Our church is like a prototype of their healthy garden.  Pastors Monte and Dawn care for us like prized plants: watering with the word, observing diligently, pruning with exceptional wisdom and love…We are indeed well-tended.

I can’t express gratitude enough that our Lord saw fit to place me under their protection; it is here that I became equipped to fulfill my purpose as a food historian.  I invite you to access the bread of life at our website alfc.net

Meanwhile eat heartily, by cooking this delicious recipe.

Aidells’ Spicy Mango with Jalapeno Chicken Sausages

Natural Sausage with Zucchini and Eggplant  Yields: 4-5 servings.  Total active prep time: 45 min.

2 1/3 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 medium yellow onion, cut evenly in 1/8 inch slices

12 ounces natural sausage, cut diagonally  (Aidells’ Spicy Mango with Jalapeno Chicken Sausages are the best here; available at most local supermarkets.)

1 lb Chinese eggplant, cut in 1/2 inch cubes  (See photo below.)

4 cloves of garlic, minced  (For convenience, use 2 frozen cubes of garlic from Trader Joe’s.)

1 tsp salt, or to taste  (Real Salt is important for health reasons; available in nutrition center at local grocery store.)

3/4 tsp freshly ground pepper, or to taste

chopping eggplant

2 carrots, thinly sliced at a diagonal

1 1/2 lbs of zucchini, cut in 1/2 inch cubes

  1. Clean vegetables, using an inexpensive, effective spray of 93% distilled white vinegar and 3% hydrogen peroxide; let sit 3 minutes.  Meanwhile go to next step.
  2. In a sauté pan, heat 1/2-1 tsp of oil; when a small piece of onion sizzles, add all onions and carmelize over medium/low heat, stirring every 2 minutes until color starts to form; then, stir every minute, until dark brown; when finished, deglaze pan with 2 tbsp or more of water (scrape the fond, or cooked-on juices, off the bottom of pan with a spatula); set aside when finished, adding to the bowl of meat described below.  Watch onions carefully, while performing the next steps.
  3. Rinse vegetables; cut them and meat, as described in the above list of ingredients; set all aside in separate bowls.  Mince garlic, if using fresh.
  4. finished product

    Heat 2 tsp of oil in another frying pan over medium heat.  When a piece of sausage sizzles in pan, add the other sausage slices and brown quickly, watching carefully as not to burn; place in a large bowl, carefully saving juices in the pan.

  5. When meat is removed, heat 2 tsp more of oil with the left-over juices, add eggplant, mix oil in well, and deglaze pan (scrape off fond left over by meat) with 2 tbsp or more of water.  Cook covered until soft, stirring every couple of minutes; deglaze pan again; transfer eggplant to the bowl of meat.
  6. Heat 2 tsp of oil in same pan; add carrots; cook for 3 minutes, or just until tender, stirring occasionally.  Mix zucchini into carrots; cook covered until limp, stirring several times.
  7. When vegetable is done, blend in garlic, salt and pepper; cook until you can smell the garlic.  (If using frozen, make sure it is melted and distributed well.)  Mix in meat, onions, and eggplant; adjust seasonings; heat thoroughly.  Serve with delight.