September Challenge

Those of you with kiddos are likely celebrating back to school time.  Those of us without no doubt have seen the school supplies in stores, and will encounter active school zones and bus schedules.  So what does this mean?


Sack Lunch Redesign!  Taking your culinary preferences, and a mind for healthy eats, can you design an A+ brown-bag lunch?  Extra credit if it's kid friendly - gold stars will be awarded!  I'm looking for a packable, nutritious, complete meal, and a delicious lunch that you would be proud to eat yourself, or to send off to school with Junior.

So - what's in Your eco-friendly, reusable, biodegradable lunch box?

August Challenge

Between the chilly mornings and all the back-to-school prep going on, it seems like summer is winding down.  Before it's gone, let's celebrate the warmth by putting a cherry on top!

That's right, your August challenge is Cherries!  A cherry soda? Maraschino sundae?  Cherry butter on lemon muffins?  Or simply savoring a fresh cherry or two?

I'm thinking of tackling a black forest cake w/ vanilla infused cherries, and perhaps a vanilla treat as well.

edited:  Here's a great cookie to try! http://www.thekitchn.com/thekitchn/dessert/recipe-chocolate-chip-oatmeal-cookies-with-cherries-pecans-124638
 


---to the kitchen!

Iced Cantaloupe Soup & Turkey Panini

When I found this recipe for Iced Cantaloupe Soup with Jalapeño and Basil, I had to try it.  The only adjustment to the recipe was white pepper for black, and it turned out cool and tart and delicious!

I paired it with a whole wheat sourdough panini of bacon, turkey breast, provalone, and a little smear of spicy mango chutney.  Unfortunately, the turkey was a bit on the Yuck side, else we would have had a knock out dinner. 

July Challenge

Normally, one doesn't think of July as Soup & Sandwich weather.  However, I think this is the Perfect time to try something a bit out of the norm.

Part 1:  Cold Soup - So many options!  Are you bold enough to try a new one each week?
Part 2:  A Sandwich, paired to go with your soup.  Cold cucumber sandwiches?  Turkey BLT & Avacado?  A spicy chicken burger?  It's up to you!

This could be a perfect appetizer at a BBQ (shot glasses for the soup, finger sandwiches on a napkin) or a relaxing way to cool off after a long day at work.  Or even, a picnic for two - bring a thermos & cooler to the beach, and lunch is served!


to the Kitchen!

Fruity Chicken Salad

White Wine Poached Chicken Breast

Grapes, sliced in half

Dried Cranberries

Pomegranate Seeds

Fresh ground Nutmeg

Spiced Pecans

Mayo & Cultured Cream Cheese, mixed

Served open face on Naan

I must admit I hogged all of this.  I used a cranberry pecan & rosemary nut mix from Trader Joe's - which I would not recommend unless you are looking for a Thanksgiving dinner flavor.  However, the spicy pecan mix is fabulous, a much better match.  I also prefer Cultured Cream Cheese, for those who are lactose intolerant.

Happy June!

Summer is just around the corner - can you believe it?  I keep checking the calendar, because it still feels like February or March around here.  But, with the expectation of warmer weather, invoking the desire to picnic and eat cool & pleasant foods - let's make Chicken Salad!  You know, the cold, creamy, chickeny mix you put on soft white bread, or a pita...  Mmm!

What's in yours??  Do you ever make the bread, or mayo, from scratch?  Do you use soft or toasted bread?

sample:  http://allrecipes.com/Recipe/Basic-Chicken-Salad/Detail.aspx

Here's another recipe, if you want!  http://goodthingscatered.blogspot.com/2010/04/lemon-oregano-chicken-salad-with.html

Ginger Rhubarb Pear Tart w GF Shortbread Crust

I do not have a precise recipe for this - I kind of made it up as I went along. I also decided to forgo presentation, so the very ripe pear and overly poached rhubarb were just slopped on the top - if you work with firmer fruit, and don't poach it too long, you can create a very fancy presentation by carefully arranging the produce on the tart.

I'm currently eating gluten free, so I used Bob's Red Mill Gluten Free Shortbread mix. And, because I'm also eliminating dairy, I substituted coconut oil for butter. Once mixed, I pressed the dough into a tart pan and baked for 18 minutes.

meanwhile

Poach sliced rhubarb - about two ribs worth - in a large sauce pan with equal parts honey & water (enough to cover the rhubarb), sliced fresh ginger, one whole clove, and three whole allspice. One rhubarb is tender, add two sliced pears, a splash of vanilla, until pears are soft and absorb some of the flavor. Remove whole spices, and ginger if preferred.

Take tart shell from oven, sprinkle a light layer of cinnamon sugar, and using a slotted spoon, top with the pear & rhubarb. Don't pour too much of the liquid on, as this will make your tart Soggy. Reserve syrup to pour over yogurt, add to club soda, or over vanilla ice cream.

Return tart to oven, another 5 minutes to get everything nice & warm.

The Verdict

Yum. M and I both enjoyed this. The GF shortbread is tasty, and the coconut oil worked very well. I think it's a little tastier warm than cold (breakfast? Guilty) but still very flavorful. I do not feel like I'm settling for a non-standard shortbread.

The only regret is having let the produce poach too long. Next time, if I used these same pears I'd prefer to peel them - as the brown skin is a little gritty and thick.