Wingin’ It Wednesday: Tomato Mint Salad

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LongJohn’s Nana, Mrs. Nice, has been coming into town to spend some time with him once a week so that I can do things that necessitate the use of both hands (in fact, she’s here right now so that I can use both hands to type this post – yay for Mrs. Nice, and grandparents everywhere!).

When she was here last I whipped up this salad of things that were in my fridge: normally when I make a tomato salad with feta I use balsamic vinegar and fresh basil but I didn’t have either of those so I went with a little twist, and I hope you like it.

Start with some tomatoes, naturally. I’m using grape tomatoes here but you can use whatever you have.

Tomato Mint Salad 1

Then, finely chop up an onion. This is a shallot. A red onion would also be nice.

Tomato Mint Salad 2

Nice and small. We want the IDEA of onion rather than holy-wow-there’s-a-lotta-onion-in-this.

Tomato Mint Salad 3

Grab some mint. I grew this monstrosity from three stalks I got out of a box at the grocery store.

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Crumble up some nice firm feta cheese.

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Assemble!

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I made a dressing out of grapeseed oil, honey, and a bit of lemon juice, and drizzled it over the whole shebang.

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It was lovely!

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Chicken with Tarragon Butter: In the Woods

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This is a great make-ahead meal for two for a short camping trip from The Camping Cookbook. I froze all the ingredients before we left so they would stay cool and solid until I needed them.  Feel free to increase the recipe if you have more campers. You may have seen a few teaser shots of this from last week, because I was so very clever in my pre-preparation.

Before In the Woods 3

Start with 2 boneless, skinless chicken breasts. Slice those in half, lengthwise, so you have four long strips.  If you think those strips are too big, slice the breasts into three or four, depending on your preference.

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Mix together your marinade of  1 1/2 tablespoons lemon juice, 2 tablespoons water, 1 teaspoon granulated sugar, 1 teaspoon salt, and 3 teaspoons olive oil.

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Shove your chicken into the marinade for at least 30 minutes(I put mine in a plastic container and froze it).

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Meanwhile, mix up your lovely compound butter.

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Stir together 1/4 cup softened butter with 1/3 cup fresh tarragon, chopped, and a finely minced shallot (use 1/4 of a small onion if that’s all you have).

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I chucked this in the freezer as well.

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When you’re ready to go, pull your (thawed) chicken out of the marinade and grill it on the fire/stove until cooked through, which will depend on how thick you sliced it. This looks sickly because it was gloomy under the tarp where I was cooking and I needed a flashlight to see…

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Serve hot with dollops of the tarragon butter on top. I actually forgot to pull out the butter until we were all done so I put it in the hot pan to let it melt.

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We served this with some peas and corn and garlic mashed potatoes.

For the peas and corn, mix together 1 cup frozen peas and 1 cup frozen corn and steam for a minute or so until cooked.

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Toss the cooked vegetables with 1/4 cup finely chopped mint and 2 tablespoons butter.

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Again, I mixed the herbs into the butter ahead of time and froze it.

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Before In the Woods 13

Tarragon Chicken in the Woods 5

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For the potatoes, boil and mash 2 potatoes of your choosing. I like to leave the skins on.

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Scoop in 2 tablespoons butter, 2 tablespoons cream cheese, 2 teaspoons mixed herbs (fresh or dried, your choice), and 2 teaspoons minced garlic (I made a compound of this ahead of time) and serve.

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Tarragon Chicken in the Woods 7

TADA. Gourmet in the woods.

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Jerusalem Artichoke and Carrot Jalapeno Soup

Here we’ve reached the last of our Jerusalem artichokes.  Have you had enough?  I think I have.

This is kind of a garbage soup, but only sorta.

Chop up a large onion.  Or in my case, half an onion and two shallots.  Chuck those in a pot with some olive oil and garlic.

I still had some eggplant leftover from that lasagna I made a little while back.  You can leave that as an option at your discretion.

Chop up three jalapeños and chuck them in as well.

Sauté them for a little bit.

Chop up two carrots and plop those in.

Chop up two pounds of jerusalem artichokes.  Those go in too.

Pour in enough chicken stock (about a litre) to almost cover and bring the liquid to a boil.  Simmer on medium-low for an hour or so, until all the vegetables are tender and you can squish the carrots with a spoon.

Take an immersion blender to it and give ‘er until it’s smooth.

Now take some romano and grate it up.  About three tablespoons.

Put it in a bowl and sprinkle it liberally with black pepper.

Pour in about half a cup whipping cream.  Whip it up good.

When stiff peaks form you’re set.

Plop a dollop of that on your soup with some Italian parsley.

Serve it up!

Turkey Casserole with Broccoli and Cheese

Today is an auspicious day: my paternal grandmother turns ONE HUNDRED AND ONE.

I know, right?  She was born in 1909Happy Birthday Grandma!

Because she’s a hundred and one she’s not really up-to-date on the how-tos of internet surfing, but I figured it’s the thought that counts.  I’ll probably bake her a cake too.

Today’s post is about leftovers, which are rather inauspicious, but it’s in the spirit of the sort of thing my dad remembers his mother making for him when he was younger.

Casserole.  I’m not a huge fan of casseroles.  Believe it or not I’m not a huge fan of turkey, either.  I know, it’s shocking.  It’s always a struggle for me to figure out what to do with my leftovers once I’ve finished a major turkey holiday such as Thanksgiving or Christmas or Easter.  Sure, there’s soup, but aside from the Pie’s favourite Hot Turkey Sandwiches (*shudder*), what else are you going to do?  Turkey salad, turkey sandwiches, cold turkey … and turkey casserole.  But this one I actually like.  I pulled it off the internet a few years ago and the ubiquitous casserole dish finds its way into my refrigerator like clockwork when there’s turkey around.  The original recipe calls for asparagus, but I use broccoli because asparagus is out of season.

Get your mise en place ready, because all the steps kind of follow each other really quickly so it’s good to be prepared ahead of time.First, chop up and gently steam about 2 cups broccoli.

Chop up a bunch of green onions (I used three green onions and a shallot) and a red pepper and set all your vegetables aside.

Cook one cup penne or similar pasta according to package instructions.  Drain and set aside.

Grate one cup cheddar cheese.

Have your garlic-in-a-jar at the ready.

Have also ready the following:

6 tablespoons flour.

1 1/2 cups chicken broth.

3 cups cooked diced turkey.

1 cup soft bread crumbs.

1 tbsp melted butter, cooled.

Also you will need 2 cups milk, but I don’t have a photo of that because the chicken broth was in my only remaining measuring cup.

Preheat your oven to 350°F and grease a 9″ x 13″ glass baking dish.

In a large saucepan on medium-low, melt 6 tablespoons butter (that’s slightly less than half a cup).

Add the red pepper and sauté until tender. 

Add 2 teaspoons garlic and the onions and cook for a further minute.

Stir in the flour until well blended.It should look all mushy.

Stir in chicken broth, cooking until thickened.

Stir in milk and cook, stirring, until thickened and hot.

Add in salt and pepper to taste, together with any herbs of your choosing, such as oregano or basil, then add the broccoli and the turkey.  Heat through.

Stir in the cheese and cook until it’s all melted in. 

Stir in the cooked drained pasta.

Pour it all into a baking dish.

Mix your melted butter with your bread crumbs.

Sprinkle that over top.

Bake for about 30-35 minutes until hot and bubbly. 

Let it sit for about 5 minutes before serving.

You can keep leftovers covered in the fridge for a couple days, too.

 

 

Warm Brussels Sprout Salad with Goat Cheese and Pecans


The Pie doesn’t particularly like Brussels sprouts, but the rest of us adore them.  To find a compromise this past Thanksgiving I pulled inspiration from a number of different recipes, and also from a salad I’d eaten at The Black Tomato two nights before, and came up with something that we all loved.

I’m not going to give you measurements for this recipe, because to be honest I didn’t measure anything, just kind of threw it in when the inspiration struck me.  Besides, everyone has their own preferences as to amounts and proportions in a salad.  Just estimate and you’ll be fine.  This version served ten people with tons of leftovers.

First, you cut up your Brussels sprouts.  We tried them first with a mandolin, but then found it was easier just to slice them thinly with a stupid sharp knife.  Cut off the tough stem part at the bottom and discard any bruised or torn outer leaves, then carefully shave those suckers down.We ended up with a medium-sized bowl full of bits of mini-cabbage.Because this was sort of a do-at-the-last-second kind of salad, and because Thanksgiving at the last second gets a little hectic as things come out of the oven and the turkey needs to be carved, I wanted to set up a mise en place for this so everything would be ready to go when I needed it.  Accordingly, I prepared the rest of my ingredients ahead of time.

Three finely chopped green onions.

Two finely sliced shallots.

Two handfuls dried, sweetened cranberries.

A handful each finely chopped radicchio and Boston lettuce.

Goat cheese, or chèvre.

Pecans, ground in my food processor.

Pecan pieces, for garnish.

Mix together the goat cheese, cranberries, and ground pecans.

Set that aside for now.

In a large frying pan or skillet melt about a third of a cup of butter at medium heat.  Toss in your green onions and shallots and sauté for a few minutes until softened.

Chuck in your massive amounts of Brussels sprouts and stir them around until they’re thoroughly coated in butter and start to wilt.

Add in the raddichio and the Boston lettuce and stir to mix.  Drizzle gently with olive oil, balsamic vinegar, and a healthy dash of real maple syrup.  Toss to coat and remove from heat.

Add in your goat cheese mixture and toss it well.

Sprinkle with pecan pieces and serve warm.