JULY 2018 NEWSLETTER

July 2018 Newsletter

Food for Thought:

Reflecting Independence
by Paula George
June 26, 2006

As Independence Day approaches, many thoughts and memories travel through my
mind and heart.

Thoughts of the freedoms, others have sacrificed home and lives for bringing us
to this point in time.

Families divided, others brought closer as they faced enemies seeking to destroy
these freedoms.

Goodbyes said as loved ones shipped to foreign lands, never to return, yet;
giving their lives to protect their homeland.

Unfortunate the divisions in our own homeland, families divided, others
reunited...infiltrated within by...

Outsiders...taking advantage of our freedoms and government, unwilling to accept
our land according to the laws it was founded upon.

Only taking of the opportunities...unwilling to become an intricate part of the
Independence we have because of lives sacrificed.

Reflections still remain that I have the opportunity to live in "freedom" and I
am a "citizen" of the "Land of Independence".

Refections of those who serve in our military forces...those near and
far...those past and present...those willing to sacrifice home and family to
protect our freedom and homeland..."Reflecting Independence".

Recipes with a little help from my friends...

Per...Captain basil ... I love Eggplant. I think it's a very underrated vegetable. I tend to lean away from making Eggplant Parmigiana for two reasons. One: Everyone makes it and they think it's all you can do with Eggplant and Two: Frying Eggplant is a bit messy and making the dish makes a lot of...dishes. I stumbled upon this recipe courtesy of Delish.com.  This guy of Italian Descent was pretty skeptical but I had to try it. I was pleasantly surprised and my wife loved it. 

Make sure you use the Panko bread crumbs because they help the Eggplant crisp up without conventional frying and baking. Also, for the love of God use homemade sauce !  Preferably a light marinara. Somewhere in Heaven my Grandmother is raising her eyebrow, but try it. It works.   

Eggplant Parmigiana (Slow Cooker)



INGREDIENTS

• 2 large eggplant, sliced into 1/2" coins

• 2 eggs, lightly whisked

• 1 c. panko bread crumbs

• 1 tsp. garlic powder

• 1 tsp. Italian seasoning

• 2 c. marinara

• 12 oz. mozzarella cheese, sliced

• 1/2 c. grated Parmesan

• Fresh basil, for garnish

• kosher salt

• Freshly ground black pepper

DIRECTIONS

1. Place eggplant on paper-towel lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.


2. Spread about a third of the sauce in the bottom of a slow cooker. Whisk together panko bread crumbs, garlic powder and Italian seasoning. Season with salt and pepper.


3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4-5 hours.


4. Sprinkle with Parmesan and garnish with basil.

This is only the second time I made this . I did notice one thing. I used some sauce from my freezer and you might want just a smidge more sauce than the recipe calls for. It's by no means a deal breaker,though. Mine was good but I think the next time I will add just a little more marinara. 2 cups and a splash more for Jesus

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Spaghetti sauce

Jackie Crippa 

1/4 cup olive oil
1 lg. can whole tomatoes
1 lg, can crushed tomatoes (I use Tuterrosso)
5 tblsps. tomato paste
2 lg. onions chopped
8 cloves garlic, minced
1 lb. ground beef
2 or 3 hot sausage so 
1 boneless pork chop
5 dried bay leaves
about 1 1/2 tsp. oregano
3/4 cup white wine I use Pino Grigio)
hot water?

First I put my tomatoes through a food mill, the whole tomatoes, not the crushed tomatoes

Then I brown the pork chop and sausages in a little hot oil. Remove to plate. Add hamburg, brown and remove to plate.. I add a little water to the pan, scraping up all the goodness in the pan to add to my sauce later. 

In heated Dutch oven, add the 1/4 cup olive oil and add chopped onions, cook until golden brown, about 8 or 9 minutes, then add minced garlic and cook another minute or two. Add bay leaves, oregano, and white wine and simmer until wine evaporates. Add all tomatoes and tomato paste and stir until the tomato paste is dissolved. Add the meat and the liquid from the pan that you cooked the meat in. Simmer partially covered for 2 to 2 1/2 hrs. Add a little hot water if it simmers down too much. I like it a little thinner if I add it to a pasta dish that I bake, otherwise I like it a little thicker. When it is finished, I add 1/4 to 1/3 cup grated Parmagianno Reggiano cheese.

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SLOW COOKER GREEK-STYLE GREEN BEANS AND CHICKEN THIGHS

★★★★★

 

4.9 from 18 reviews

Slow Cooker Greek-Style Green Beans and Chicken thighs is the ULTIMATE one-pot meal: everything cooks in your crockpot at once! Plus, it’s cheap, whole30/paleo, low carb, and healthy.

• Author: Elizabeth Lindemann
• Prep Time: 5 mins
 
• Cook Time: 4 hours
• Total Time: 4 hours 5 mins
 
• Yield: 4

INGREDIENTS

• 1 lb. green beans, trimmed
• 2 large tomatoes, diced (I used one pint grape tomatoes, halved)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh chopped dill ( I only used 2 Tbsp.) 
• juice of one  lemon (I only used 1 tsp. Lemon juice)
• 1 cup chicken broth (or vegetable broth or water)
• 4 bone-in, skin-on chicken thighs
  plenty of salt and pepper
• 2 Tablespoons olive oil 
• ***I also added 1 Tbsp. Chopped oregano) 

INSTRUCTIONS

1. Mix together the green beans, tomatoes, onion, garlic, dill, oregano, lemon juice, chicken broth, and plenty of salt and pepper in your slow cooker.
2. Lay the chicken thighs skin-side-up on top of the green bean mixture.
3. Drizzle the tops of the chicken thighs with olive oil and season with salt and pepper.
4. Cook on low for 8 hours or high for 4 hours.
5. Optional: broil chicken thighs for a few minutes on high to crisp up the skin before serving. Definitely broil to crisp up skin! 
6. Can also use b/s chicken breasts, add about 1 hour after beans have been cooking on high. 

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Orzo Pasta with Spinach and Parmesan is an easy recipe using fresh ingredients to maximize flavor.

Ingredients

4 tablespoons unsalted butter, divided
1 tablespoon freshly minced garlic
5 ounces fresh baby spinach
Kosher salt
1 cup uncooked orzo pasta
14 ounces water
2 teaspoons Chicken Base (I use Better Than Bouillon)
1/2 cup grated Parmesan Cheese
Salt and pepper to taste
Instructions


Melt 2 tablespoons of the butter in a medium skillet over medium heat and add 1 tablespoon freshly minced garlic. Saute for about 30 seconds until the garlic is fragrant. Add 6 ounces of baby spinach and a pinch of kosher salt. Saute until the spinach is wilted to your liking, about a minute or two. Remove the spinach from the skillet to a plate and reserve until ready to mix with the orzo.
Increase the heat to mid-high and melt the remaining 2 tablespoons butter in the skillet. Add 1 cup orzo pasta and stir until lightly browned. Add 14 ounces of water and 2 teaspoons chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.
When the orzo is done add the spinach and 1/2 cup Parmesan cheese and mix well. Give it a taste and adjust the seasonings as needed. The Parmesan will add some saltiness to the dish, so be sure to give it a taste to ensure you don't add too much salt!

Variation: 

Use kale in lieu of spinach, 

Sauté Orzo First, add kale & deglaze with 1/2 cup white wine. 

Add 10 Oz.  water & chicken base or use chicken broth. 

Simmer 15 minutes. Add Parmesan cheese & season to taste. 

Peas with Orange Basil Butter

4 cups fresh green peas

S&P to taste

1/2 cup softened butter

Zest of one orange

2 Tbsp. Julienned basil 

Steam peas for 10 minutes. 

While cooking, combine orange zest, & basil with the softened butter. Set aside. 

Pour peas into serving dish. Season with Salt & fresh cracked pepper. 

Spread orange basil butter over peas & serve. 

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Chilled Blueberry Soup

4 cups frozen blueberries 

1 cup orange juice 

1/2 cup sugar 

1/4 teaspoon ground cinnamon 

1/8 teaspoon salt 

1 tablespoon fresh lemon juice

1 - 750 ml bottle of pink moscato chilled

8 oz. carton of vanilla yogurt for serving

Bring first 6 ingredients to a boil over medium heat, boil 1 minute. Cool. Purée in blender or with immersion blender. Strain through mesh strainer & chill. 

When ready to serve, pour into large pitcher, add bottle of chilled wine, stir & serve in punch cups topped with a dollop of yogurt.