I’m going to be gone the rest of the month, so I thought I’d put together recipes for the major events in March. Specifically St. Patrick’s day, Easter, and Spring.
This pretty Coconut Lemon Cake is a showy dessert I like to make for Easter Dinner, click here for the recipe.
What’s going on in your kitchen this weekend? Anyone broken out the grill yet? What recipe makes you feel like spring has finally arrived?
Pictured at the top of the post and above are JeffreyW’s Seafood Primavera, more photos and instructions are here.
Tonight’s featured recipe takes advantage of what you can find fresh in the produce section and makes you long for gardening season. It’s quick and easy. You can change up the vegetables at will and omit the chicken if desired (I’d substitute some nice mushrooms then.)
- 3 boneless chicken breasts, cubed in large pieces
- ½ tsp salt
- ¼ tsp pepper
- 1 to 2 tbsp olive oil
- 8 oz sliced carrots
- 8 oz broccoli crowns
- 1 small yellow summer squash, sliced
- 2 tsp basil, crushed or ¼ cup fresh basil leaves
- 1 tsp crushed garlic
- 2 Roma tomatoes, quartered
- ¾ cup chicken broth or equivalent
- ¼ cup white wine
- 2 oz grated parmesan
- 9 oz fresh linguine
skillet, large saucepan
Sprinkle salt & pepper over chicken pieces. Heat oil in skillet, add chicken and saute for 5 minutes over medium-high heat, until golden on all sides. Add carrots, broccoli and squash, and stir for 2 minutes. Add basil, garlic, tomatoes. Stir additional 2 minutes. Remove mixture to bowl. Add chicken broth and wine to skillet, deglaze drippings, bring to a boil, reduce heat, add chicken mixture, toss and cover. Reduce heat to low and let simmer while pasta cooks. Bring water to boil in saucepan and cook pasta according to package directions. Drain very well and toss with chicken mixture. Sprinkle with parmesan and serve.
That’s it for now. Have a great weekend! – TaMara
The local market ran a big sale on beef roasts, we bought a few to vacuum seal and freeze but be saved one out for use. The croutons are from the loaf of beer bread we made a few days ago and they worked fine. I had a bottle of Marsala out and, on a whim, deglazed the pot with it after browning the meat. It added an interesting note to the finished soup.
I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.
Here are few selections:
Cream of Chicken Soup, click here.
From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.
From JeffreyW, three soups:
Vegetable Beef Soup, picture above and recipe here
Moroccan Spicy Lamb Soup, recipe here
Parmesan Potato Soup, with Bacon, click here
What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?
Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.
- 2 cups water
- 3 cups chicken broth
- 8 oz sliced carrots
- 14 oz can diced tomatoes (or equivalent fresh)
- 2 stalks celery, chopped
- ½ onion, chopped
- 1 tsp oregano, crushed
- 1 tsp basil, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 1 cup fresh baby spinach, rough chopped
- 20 oz pkg frozen tortellini
- 4 oz grated Parmesan
Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.
That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt. – TaMara
EDIT from TaMara: I’m reposting this because these are some beautiful photos and this is when everything went kaplooey. So if you missed it first time around, it’s summer and time to enjoy repeats.
TaMara asked me if I would do a diary on our pitiful veggie garden. We are not avid vegetable gardeners but there is an itch to put something into the ground. Mrs J is more into flowers so that’s where her main energies go but she found some time earlier to put some tomatoes and peppers out. My hand in the enterprise is minimal, tilling prep and hauling mulch from the big pile we have right next to the plot. The garden plot is a kinda sorta raised bed. I dug it out pretty deep a few years ago and amended the soil with about 30 bales of peat moss and a trailer load of good compost. It represents the best dirt we have on our whole place save for the containers scattered about on the patio. We like the tomato cages. Made from a roll of wire that was left over from a concrete pour. We reuse the same ones every time we have tomatoes, keep them in a shed overwinter.
Here’s the progress. Mrs J set the plants out 8 May so we are looking at a month of additional growth from then: