I know I have been quiet recently I think it is the cold coupled with the snow it has been storm after storm and bitter cold it just slows one down. You just want to pull the blanket up to the chin and snuggle with your honey, although I snore so snuggling with me can be rough. Anyway I got a new hone and want to try out the camera compared to Lyn’s old 3 Megapixel hand held camera. She got that camera as a gift I think it was for her 10 year anniversary with Harvard Health this year was 15 and she chose binoculars bird watching will be fun this year if she shares. I hear the spring birds outside every morning it sounds nice even when you walk out there and your nostrils freeze shut. I throw them some seeds, don’t tell Lyn, and they are very appreciative. So let me know what you think of the pictures I hope to get better when I become more acquainted with my new Motto X. Funny up until a few years ago Mike used to come to me and ask how do you do this and that on a computer and now I feel like my parents asking him stuff all the time. At least it is a good excuse to hear his voice, I like that voice a lot.
Here is my quick version of the jittery cooks Maple Dijon Chicken I posted last week it was soooooo good. She says 3 minutes and it does take 3 minutes to prepare just a little longer to cook but worth it.
Maple Dijon Chicken
Maple Dijon Sauce
I always make the about same amount of sauce even when I don’t have as much chicken
I also think the sauce would be great on salmon just thicken it up slight
Preheat the oven to 350F.
Mix the sauce ingredients in a 9×13-inch baking dish, then coat the chicken and onions very thoroughly in the sauce. 
Cook covered for about 60 minutes, then baste and cook uncovered for another 30 or so, until the juices run clear.
I finished off with the broiler to crisp the skin some more.
Her recipe Serves 4-6. Freezes well.
Make your own high-protein energy bars at home with this easy, delicious recipe. The dried fruits, seeds, and whole grains in this homemade energy bar can power you through a workout, commute, or a flagging afternoon.
We use these as a snack, in yogurt, with icecream………….
Ingredients
Nutrition Facts
Per serving: 228 calories, 11 g fat (1 g saturated), 26 g carbohydrates, 6 g protein, 4 g fiber, 52 mg sodium (2% Daily Value).
How:
1. Preheat oven to 350˚F.
2. Line muffin tin with paper cups.
3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.
4. Reduce heat to 325˚F.
5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.
6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine.
7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.
8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week. –
See more at: http://www.naturalhealthmag.com
This looks really good, I have some thighs in freezer now I know what to do with them. The quinoa and arugula sound like good combo love the peppery kick to arugula
Are you caught up with Oscar Buzz? I don’t care much who wins what this year; there are so many worthy, talented contenders. I just enjoy the hoopla.
Maybe you, too, want to have a quiet night at home, with no distractions, to enjoy the show? Maybe you, too, want to spend as little time as possible fussing over dinner? In three Jittery minutes you can prepare this main course, Maple Dijon Chicken, leaving you oodles of time for stargazing.
Kudos to Miriam – The Overtime Cook, who sparked my interest in Maple Dijon Chicken. The Jittery version takes less work, less fat and less salt.
Maple Dijon Chicken
Maple Dijon Sauce
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Wholefoods had cod on sale so Lyn grabbed a nice piece and a searching we did go. Search for a nice recipe and we found one on gogee.com We did not have all the ingredients so we substitutes as needed I kept their recipe as is because this is definitely one we plan to revisit. I give the credit of this meal to Lyn she made the whole thing I was the helper.
see below
Drizzle 1/2 tablespoon olive oil over cod. Sprinkle crushed fennel, thyme, sea salt and pepper over each. Rub to coat evenly and set aside.
In a small ramekin, combine the juice of the meyer lemon, 1/2 tablespoon olive oil, honey, salt and pepper, to taste. Set aside.
Heat a large skillet over medium-high heat. Once hot, add remaining 1 tablespoon olive oil. When the oil is shimmering, place cod in the skillet. Cook on each side for about 2-3 minutes, depending upon size, until slightly firm to the touch. Remove from heat and tent with foil.
To plate, combine the warm barley, black rice and spinach and season with salt and pepper. Toss to combine and allow the spinach to lightly wilt.
Place a couple spoonfuls on each plate and top with a piece of fish. – Steve: I sprayed a 1 cup measuring cup for me and a ramekin with a little oil and fill with rice mixture it formed a nice mound on plate.
Drizzle a spoonful or two of the meyer lemon mixture over top and garnish with black olives and thyme leaves, if desired.
Gogee Version – you can see why we choose this receipe
Our Version
our version
Serve immediately + enjoy!
Its funny how over the years food shopping have turned us in a Pavlov dog experiment. It does not matter what time we go shopping when we come back, after the groceries are put away we as starving. Must Eat!!
Yesterday I did my typical roaming from the pantry to the frig looking for inspiration. Lyn said why don’t you make some of Mikie’s (our son) hummus tuna fish. He turned us onto replacing mayo with hummus. Anway…..
This is what I came up with
Make or buy your hummas how you like it. Lyn had made some the day before.
Cut the top off a mini pita round an set aside. Lyn also had picked some of those whole wheat mini pita rounds, although today we both admitted that the plain are better wheat seemd too dry – healthier but dry.
1 can of tuna – make how you normally like it except use hummus instead of mayo
Stuff the pita with the tuna and plate and start popping
After the first one I decide that a sprinkle of paprika would be a good touch- I was right
I’ve mentioned before that I don’t bake too exact of a science for me but it was a snowy day and I got cabin fever so I gave this a shot. Glad I did!
From www.LivingWithout.comThis delicious pumpkin pie is a classic family favorite re-created with your special dietary needs in mind. Coconut flour is an aromatic gluten-free option that adds extra nutrition and fiber. Don’t like coconut? Use the substitution provided. This recipe can be made with egg replacement with good results.
1¼ cups gluten-free all-purpose flour blend of choice ¼ cup coconut flour*** 1 teaspoon xanthan gum ¾ teaspoon salt 1 tablespoon sugar ½ teaspoon baking powder 1 teaspoon agar powder*, optional 6 tablespoons cold butter or non-dairy substitute, cut into small pieces 3 tablespoons shortening 3-4 tablespoons cold water, divided 1 teaspoon cider vinegar 1. To make crust, place the first 7 ingredients in the bowl of a food processor fitted with the steel blade. Pulse to combine. (If you don’t use agar powder, increase xanthan gum to 2 teaspoons.) 2. Add the butter and shortening and pulse until mixture resembles coarse meal. 3. Add half the water and all the vinegar and process. Add remaining water, a little at a time, until dough forms into a ball. 4. Remove dough from the bowl and pat it into a disk between two sheets of plastic wrap. Roll it into a 12-inch circle. Remove the top sheet of plastic wrap and gently turn the crust over onto a lightly greased 9-inch pie pan. It may crack or break in places but it will easily pat back into place. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil. Prick the bottom of the crust several times with a fork. Freeze the crust for 15 minutes while preheating the oven to 375 degrees. 5. Line a baking sheet with aluminum foil. Set the pie crust on the baking sheet and bake in preheated oven for 15 minutes. Remove from the oven and increase temperature to 425 degrees to bake the pie.
To make filling,
This was after 2 hours it was great but after it was refrigerated it was much better I liked the consistency and texture much better.
*TIP Agar, also called agar agar, is available in flake and powder form at natural food stores. Use agar powder for this recipe. **TIP For egg-free filling, replace the eggs with ¾ cup pureed silken tofu (about 7 ounces or half a package); increase the cornstarch to 2 tablespoons and reduce the coconut milk by ¼ cup. Proceed with the recipe as instructed. ***TIP Don’t like coconut? Use 1¾ cups heavy cream or milk of choice (soy, rice, nut) in place of the coconut milk and omit the toasted coconut. Omit the coconut flour in the crust and increase all-purpose gluten-free flour blend by ¼ cup.
The famed Moosewood Restaurant in Ithaca, N.Y., celebrated its 40th anniversary last year. The natural foods eatery has generated a dozen cookbooks. Dishes like the colorful kale slaw featured here have kept Moosewood going through the decades. (Click here to see the recipe.)
This fresh vegetarian dish – which can be pulled together in about 30 minutes – is both sweet and tangy. It combines several foods that are good for you: kale, apples, greens, carrots, and celery.
Our fruity Arbequina would be perfect for preparing the fresh orange and lemon juice dressing, which also features apple cider vinegar.
The recipe appears in Moosewood’s latest cookbook, Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013). The book walks you through the steps for prepping the slaw.
“Several of the vegetables are described as shredded, by the that sometimes we mean shredded with a hand grater and sometimes shredded with a sharp knife,” the book notes. “It could get confusing, so we give you specific instructions for prepping the vegetables.” (Click here to see the recipe.)
The slaw can be served immediately. Letting it sit “intensifies” the sweetness. The dish will keep in the fridge two or three days.
Bon appétit, California Olive Ranch Master Miller Bob Singletary
Recipe courtesy of Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013), by the Moosewood Collective
Directions
It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.
Ingredient
I forgot to add wine to picture
How
Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
Add soy, honey, wine or sherry, garlic and ginger, stir well.
Reduce heat to low, cover and simmer about 30 minutes or until tender.
Stir frequently towards end of cooking and make sure the sweet does not burn.
Serve warm or room temperature
Lyn’s stuffed eggplant – I will get the recipe out of her.
Gourmet Dad, Don’t Let The Title Fool You 