Collard Greens

This is an excellent, simple recipe for Southern style collard greens. I doubled this recipe and brought it to a potluck and it was very well received.


Collard Greens
Serves 6

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups chicken broth
1 pinch red pepper flakes
1 lb fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Chop bacon into small chunks or small strips and cook until crisp. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant about 2 minutes. Add collard greens, and cook until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Chicken in a Basil Cream Sauce

This is a rather simple and quick dinner that people will think took a long time to make. The total preparation and cooking time is about 30-40 minutes. What is nice about the dish is the blend of the Parmesan Cheese and chopped Basil. Fresh basil is definitely required for this dish as it is a key ingredient and probably wouldn't work very will with a dried herb substitute.

Chicken in a Basil Cream Sauce
Serves 4

1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper


DIRECTIONS:
1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve.

Food Inc.'s Impact on Our Food Buying Decisions

My wife and I watched a very interesting and, by seeing how my Sunday went, potentially life-changing film called “Food, Inc.” It’s basically a documentary that tries to cover the steps of where our food comes from. It’s not as graphic or gory as some documentaries I have watched on the subject of animal cruelty and factory farming. Sure it has a little of that and there are some tear-filled moments, but this film is less sensational and more informational.

After a long discussion with Stephanie about what changes we could make in our family’s diet we decided to do a bit of research. Fortunately, our diet is filled with a lot of home cooking with fresh meats, fruits and vegetables. Plus we buy a lot of organic products. Very little of our consumption is processed foods and we had already eliminated high-fructose corn syrup from our diets a few years ago after Stephanie watched an episode of Oprah featuring Doctor Oz.

What you learn in Food, Inc. is that “organic”, “natural”, “anti-biotic free” are labels that while good are simply scratching the surface and factory farming has bastardized many of the terms. So what do you look for?

Here is an article I highly recommend everyone to read: Avoiding Factory Farm Foods.

Read it and then come back to this article if you care to see what changes we did.

A few easy decisions involved changing our diary choices. We bought a lot of Organic but only milk from the Organic Valley brand. They are very well respected and a very easy decision when buying diary products so we are now exclusively using their products. Sure there are some other labels out there that are just as good, but Organic Valley is pretty much everywhere we shop.

We eat a lot of meat, mainly boneless, skinless chicken which is probably 70-80% of our meat choice. Stephanie doesn’t eat seafood and I eat very little of it. The other 20-30% is mainly beef and a little pork.

Our beef and pork are all bought from Costco. Well, I should say WERE bought from Costco. We’ve decided to go exclusively with a farm that we bought some meat from at last summer’s Birmingham Farmer’s Market – John Henry’s. It’s a local farm that raises pasture beef and pork. They do home delivery in our area. I used to bulk buy from Costco and individually freeze the meat with our Food Saver. Now I’ll just buy bulk from John Henry’s Farm and freeze.

Chicken can also be purchased from John Henry’s but I wanted to see if we could find it more easily since it’s a larger, more frequent part of our diet.

Organic Valley's meat brand is Organic Prairie that sells prairie raised animals. Problem is it’s very hard to find (Whole Foods Rochester Hills and a Co-op in Ann Arbor) and the cost is exorbitant. For example, frozen boneless, skinless chicken breasts run about $5 per chicken breast. Trader Joe's frozen all-natural boneless, skinless chicken breasts I used to buy are about $2.75 per chicken breast. Of course the Trader Joe's chicken is not free-range raised. The best route to buy free-range chicken is to buy from a local farm like my local farmer's market meat seller, John Henry's, which charges only $5.29 a pound (or about $3.50 per chicken breast.)

Fortunately, I went back to Trader Joe’s this evening and bought some of their individually wrapped packaged Organic Chicken. It’s about $4 per chicken breast ($7.49/lb.) The difference between the All-Natural I used to buy and the Organic is tremendous. Here is how the label reads on the Organic package:

“These certified organic birds eat organic feed their entire lives – their corn and soy based diet is free of antibiotics and animal by-products. They’re free range, raised in spacious, naturally lit houses and large, fenced outdoor pens, where they are free to roam.”

If you read the article I mentioned above, you’ll know the last sentence is very important and major difference from other suppliers. For instance, I went to Whole Foods’ website and it says nothing of the sort, only the following is mentioned:

Poultry

* No antibiotics — ever
* No animal byproducts in feed
* No beak trimming for broiler chickens and game hens
* Appropriate beak trimming for turkeys allowed when necessary*
* Appropriate litter provided for comfort and to satisfy natural foraging instincts

So there you have it, our changes after a day of research. I’m sure we’ll do some more looking into things with other products, but this at least gives us some good information to ‘vote with our dollars.’

Please share any brands, products, farms, etc. that you do to improve how and what you eat.

Deb's Chicken Pot Pie

Facebook is a great resource for talking food with friends and family. Fortunately, I have a good network of fellow home cooks. One such friend is Deb Tighe who kept talking about a chicken pot pie she was making over and over again. She was in a bit of a food rut, but thank god because if it wasn't for her rut and Facebook status posts about it I would've never made this delicious pot pie.

Most pot pies I have had are a bit over done in the ingredients department, they are often over flavored. Other recipes are a bit too simple and well bland. This recipe has a very nice balance of flavor letting you enjoy every ingredient.

I did make a few minor tweaks to Deb's original recipe (my changes are in the recipe here.) I added a small amount of Thyme and Oregano and also pre-boiled the potatoes so they would be fully cooked.

Enjoy and thanks again to Deb for an excellent recipe!

Deb’s Chicken Pot Pie

Serves 8 (2 pies)

1 10 oz. package frozen mixed vegetables
1/3 c. butter
1/3 c. flour
1/3 c. chopped onions
1 potato, peeled and diced into small cubes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried Thyme
1/4 tsp dried Oregano
1 3/4 c. chicken broth
2/3 c. milk
3 c. chicken breasts, cooked and shredded
2 pie crusts (9 in.)

Boil potatoes in hot water for about 8 minutes to soften. In a large skillet, melt butter and add onions, potato, flour, salt, thyme, oregano and pepper. Stir and cook until bubbly, remove from heat. Stir in chicken broth and milk. Stir constantly and heat to boiling. Boil one minute while stirring. Stir in veggies and shredded chicken.

Prepare bottom pie crust and pour chicken mixture into crust. Add top crust and crimp edges or pie. Prick top of crust. Bake at 425 degrees for about 45 minutes. Cool 5 to 10 minutes before serving. Chicken pot pies can also be frozen before baking for use later. When ready to use, thaw in refrigerator and bake as directed above.

Restaurant Style Prime Rib Roast

I was at Trader Joe's rummaging through the packaged meats when I ran across a Prime Rib Roast. Never having made one I immediately checkout allrecipes.com and found a recipe that was simple and highly rated with over 200 positive reviews. Turned out it was very easy to make and cooked perfectly.

The recipe may seem odd as it requires you to turn off the oven and leave the roast in for 3 hours. While doing this, you cannot open the oven for anything since the secret here is to trap the heat and slow cook the roast for the majority of the cooking. Trust me it works.

Restaurant Style Prime Rib Roast
Serves 6-8

1 (5 pound) standing beef Prime rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Shepherd's Pie a Party Pleaser

I made this for a gathering of over 20 people today, my sister in-law's son Cooper turned one. The recipe was tripled for the party and really made for an easy meal for a large gathering. It also reminded me of how simple Shepherd's Pie is to make. The meal takes about an hour to prep and cook, not bad and it looks like a lot more time went into it. The flavor of this recipe is very traditional in that there is nothing odd or gourmet about it; it's just a simple, flavorful recipe.

Cheddar-Topped Shepherd's Pie
Serves 8

2 pounds baking potatoes (about 4),
peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil
6 medium carrots, halved lengthwise,
quartered and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cup shredded cheddar cheese

1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a tip of a paring knife, 15 to 20 minutes.

2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high heat. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 8 to 10 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

3. Drain potatoes; return to pain. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season with salt and pepper.

4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup of cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes.) Let stand 5 minutes before serving.

Pork and Cabbage in Milk

This is kind of a strange dish. We liked how the cabbage and bacon added a nice flavor to everything without either overpowering the dish, but it wasn't great. It was good. This is something to add to the mix in the fall or winter months that is hearty and tasty, but not as heavy as a stew or roast.


Pork and Cabbage in milk
Serves 4

2 tablespoons olive oil
4 boneless pork loins (1-inch thick, fat trimmed)
coarse salt and pepper
4 strips bacon, coarsely chopped
1 medium onion, cut into 1/2-inch slices
1/2 head green cabbage, cored an cut into 4 wedges
2 tablespoons flour
2 cups whole milk

1. Preheat ove to 400 and set a large roasting pot over high heat on burner, add oil to pot. Season pork with salt and pepper; brown each side - 3 to 5 minutes. Flip and cook 1 minute more. Transfer to plate.

2. Reduce heat to medium. Add bacon; cook until golden, about 5 minutes stirring often. Add onion; cook until softened, 5 minutes. Add cabbage and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 more minutes. Add flour 1 tablespoon at a time to 2 cups of milk in a bowl, stir each tablespoon with whisk until blended. Add milk and flour mixture to pot and cook until thickened for 4 minutes. Season with salt and pepper, then return pork loins to pot (with any juices.) Transfer pot to oven and bake until pork is cooked through, about 10 minutes.