Szechuan Noodles with Chicken and Broccoli

Serves 4  
***NOTE*** I made this ahead, placed in refrigerator and put together in 15 minutes at supper time.

2 whole (split) chicken breast - I used a free range organic chicken (see Notes #3)
Extra Virgin Olive Oil
Kosher or good Sea Salt and freshly ground black pepper
2 large garlic cloves, chopped
1 tablespoon freshly grated ginger (see Notes #2)
3 tablespoons coconut oil
1/4 cup sesame seeds
3 tablespoons smooth peanut butter
3 tablespoons Gluten Free Soy Sauce
3 tablespoons Red Wine Vinegar
1 tablespoon local honey or coconut sugar
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
6 ounces gluten free spaghetti (I used Ancient Harvest Quiona)
*we encourage you to buy all your fresh produce from your local farmer*
2 cups broccoli florets (stems see Notes #1)
1 scallion (green onion) sliced diagonally using the white and green parts
1/2 red bell pepper, julienned (can use green but red is sweeter)
 
Directions:

Day Two - Low Carb Fast Menu Plan

We are assuming you are purchasing LOCALLY GROWN food products!





Breakfast

• 3 farm fresh, free-range, organically raised, Large Eggs with 1 cup organic spinach and 1 cup sliced raw mushrooms plus optional herbs and cheese.  Saute spinach and mushrooms.  Remove from pan and cook eggs as for omelet adding vegetables, herbs and cheese before folding over. You can also scramble the eggs directly into the spinach and mushrooms.    Serves ONE
• Cranberry Flax Muffin 

Snack

1 slice nitrate free deli ham and some cheese

Green Juice Smoothie

Lunch

• 3 cups chopped romaine or other dark green lettuce
• Tuna Walnut Salad

Snack

• 1/8 small cantaloupe or other melon (not watermelon) - Be sure you wash the melon very carefully before you cut it open.
• 1/2 cup cottage cheese, if you can do dairy

Supper

• Low Carb Pasta
• Green Salad with low-carb dressing

Day One Low Carb Fast Menu

Today's Low Carb Menu:

Breakfast:
Serves One:
1 tablespoon coconut oil
1/4 cup chopped asparagus
2 large crimini mushrooms chopped
1 slice nitrite free bacon
2 large farm fresh, free-range eggs, beaten
2 tablespoons shredded cheddar (optional)

Cut up bacon and fry in pan until done, drain bacon fat and add coconut oil, add mushrooms and asparagus and saute on medium heat for 2 minutes or until asparagus is tender crisp.  Add beaten eggs and scramble.  Remove from heat and stir in cheese, if using.

Snack:
Green Juice Smoothie

Lunch
Serves One: Salad made with 4 cups chopped romaine or other dark green lettuce (i.e. not iceberg), half an avocado, and 4 oz cooked chicken meat, with Vinaigrette dressing such as Sweet and Sour Lime Dressing: 1 T lime juice (from a bottle is fine), 1 t water, 2 T extra virgin olive oil, Seasonings to taste, Sweetener (stevia or honey) to taste.  1. Put lime juice and water in bowl. Add sweetener to the tanginess level you want. 2. Add salt and pepper.  Whisk together to dissolve the salt.  3. Whisk in the olive oil.

Snack:

Serves One: 1 Apple with Peanut Butter

 Supper:
Serves Two:
1/4 pound Ground Beef Patty or Steak, each serving

1 cup Green Beans, each serving

1 cup Mushrooms and Peppers, each serving

Recipe: 1 cup chopped red Bell pepper, 8 oz sliced mushrooms, 2 cloves garlic, 1 t dried thyme or 1 T fresh thyme, 2 T dry white wine or chicken stock, small amount of olive oil to coat pan

Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.

Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.

Lemon Dilly Chicken

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with Herbed Quiona .  Adapted  from a recipe on Eating Well

• 4 boneless, skinless chicken breasts and/or thighs, 
• Salt & freshly ground pepper, to taste
• 3 teaspoons extra-virgin olive oil,  divided
• 4 tablespoons finely chopped onion
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons all-purpose gluten-free flour
• 2 heaping tablespoons chopped fresh dill, divided
• 3 teaspoon freshly squeezed lemon juice

1. Make sure that your chicken pieces are approximately the same thickness.  If you need to pound them inside a zipper bag with a small skillet, do so until they are approximately the same size.
2. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoon oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
3. Reduce heat to medium. Add the remaining 1 1/2 teaspoon oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 4 teaspoons dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
4. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining  chopped fresh dill.

What to do with the left overs?

This recipe is easily halved to serve just two or you can dice the left-over chicken, add it to the left-over Herbed Quiona and you have instant Quinoa Primavera

Herbed Quiona

Quiona is a marvelous grain/seed that is used in Peru and neighboring countries and not enough in the US.  It is highly nutritious being high in fiber and protein, making it perfect for the gluten-free/celiac folks or anyone for that matter.

This recipe serves 4.  Make it day one with Lemon Dilly Chicken and then serve the left-overs the following day as Chicken Primavera.

1 cup plus 3 tablespoons quinoa
8 oz frozen peas, cooked
1/2 pint cherry or grape tomatoes
1 ounces cream cheese
2 Tablespoons milk
1 tablespoon EACH chopped fresh basil, oregano and parsley
1 garlic cloves, minced
salt and pepper to taste
Parmesan cheese for each serving.

Boil 2 cups of water, then add the quinoa and return to a boil.  Cover, reduce heat to medium and cook for 15 minutes.

In a small bowl, whisk together the cream cheese, milk, herbs, garlic, salt and pepper.

Once the quiona is cooked add the peas, tomatoes, and cream sauce and give it a toss to combine.

Sprinkle with Parmasean Cheese

This can be served warm or as a cold salad.  Try adding 2 cups diced chicken to make a delicious Chicken Primavera.

Parmesan Chicken

I always have a bag of Parmesan coating in the freezer. 

Parmesan Coating Mix

2 cups Bread Crumbs (dried bread whirled in the blender or processor)
1 tablespoon Italian Seasoning
1 tablespoon Garlic powder
2 cups Parmesan Cheese, grated
Store in zipper bag in the freezer.



You can use Chicken breast or boned Thigh meat.  If you use one large breast and one large thigh you will have enough for four people.  OR enough for two meals: one of Parmesan Chicken and Cube up the other for Chicken Bites for later.



Boning the thigh meat is really easy with a sharp knife....just be careful.  Place in zipper bag and pound with small cast iron skillet until equal in thickness.



Since our homegrown, free range chickens are raised until they are very large I always cut one breast lengthwise.  Again be careful. Place in zipper bag and pound with small cast iron skillet until equal in thickness.



Making the Parmesan Chicken:

Heat Coconut, or Grapeseed Oil in skillet until hot.


Pat the chicken pieces dry and coat with gluten-free all-purpose flour mix.



Dip in one or two beaten eggs and 2-3 teaspoons milk.


Dredge in Parmesan Mix


Place in hot skillet browning on both sides about 2 minutes.

Salmon Asparagus

Serves Two

1 tablespoon raspberry vinegar
1 tablepoon Gluten-free soy sauce
1 1/2 teaspoon Honey
1 1/2 teaspoon arrowroot
2 4-ounce wild caught salmon planks, skinned
pinch salt
1 teaspoon coconut or grapeseed oil
8 ounces asparagus, trimmed and cut into 2-inch lengths
1 teaspoon minced peeled fresh ginger
1/2 cup fresh raspberries (opt)
1 cup hot cooked brown rice

1. Whisk together vinegar, wsoy sauce, honey and cornstarch in small bowl until smooth
2. Cut salmon fillets crosswise into 1/2-ince slices.  Sprinkle with salt
3. Heat wok or large deep skillet ovr high heat untill hot.  Add oil and swirl to coat pan.  Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plaqte.  Add asparagus and ginger; stire-fry until tender crisp, about 2 minutes.
4. Return salmon to wok.  Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles an thickens, about 1 minute. 
5. Stir in raspberries just before serving.

Beef Refried Rice

2 tablespoons coconut or grapeseed oil
1 large egg
1/2 cup broccoli florets and stems cut in 1/4-inch rounds
1/2 cup bean sprouts
1/2 cup leftover beef, from Crispy Orange beef recipe
2 cups cooked rice
3 tablespoons guten free soy sauce or tamari
Black pepper
1 green onion, thinly sliced

In a large wok or skillet over medium heat add  talbespoon oil.  Whisk the egg in a small bowl and pour into the hot pan.  Cook, stirring until set.  Remove from pan to a plate and set aside.

Return the pan to the stove over high heat and add the remaining oil.  Add the broccoli and bean sprouts.  Stir-fry until heated through, about 1 minutes.  Stir in the beef, rice and soy sauce.  Season with pepper, to taste, and add the cooked egg.  Toss and cook the mixture until hot, about 2 minutes.  Transfer to serving dishes and garnish with sliced onion.

Stuffed Chicken Breast

Don't be afraid of this recipe, it really is easy to make.

Serves 4 (we like to do the whole recipe on this one so we have left-overs for lunch)

2 large free-range chicken breasts or 4 chicken cutlets
approximately 6-8 spinach leaves
1 roasted red pepper, quartered
4 slices nitrate-free ham slices
4 slices swiss cheese
sea salt and pepper to taste
1-2 farm fresh eggs
1/2-1 cup coarsely ground almond meal

1. Preheat oven to 350 degrees. Oil a baking dish with olive oil and set aside
2. Large free-range chicken breasts can be cut in half length-wise (be careful) and then pounded between two pieces of waxed paper until they are about 1/4 inch thick with a cast iron skillet.
3. Remove paper, season tops of breasts with salt and pepper.  With the seasoned side down place a layer of spinach on the chicken.  Next layer one slice of ham per breast followed by a quarter each of the roasted red pepper.  Add the cheese.
4. Carefully roll up each chicken breast starting with the narrower end and rolling to the other end.
5. Whisk the egg in a bowl.  Place almond meal in a separate bowl.  Dredge a roll in the egg wash and then cover with the almond meal.  Do this with all the breast rolls.
6. Place the chicken rolls, seam side down in the baking dish.  Cook for 25-30 minutes.  Let rest for about 10 minutes and enjoy.

Fiery Scallops & Bok Choy over Cello Noodles

serves 2

1/2 pound sea scallops
1 tablespoon arrowroot
1 tablespoon grated, peeled, fresh ginger
Grated zest of 1/4 organic orange
1.4 cup chicken broth
2 tablespoons orange juice
1 1/2 teaspoon gluten free soy sauce or tamari
1 teaspoon honey
1/4 teaspoon red pepper flakes
3 ounces broccoli florets
3 ounces baby bok choy cut into 1-inch pieces
1 1/2 teaspoon white wine

Cello noodles cooked according to package directions

1. Toss together scallops and 2 teaspoons arrowroot, ginger and orange zest in zipper bag until scallops are evenly coated.
2. Whisk togehter remaining arrowroot, broth, orange juice, soy sauce, honey, and pepper flakes in small bowl until smooth.
3. Add 2 teaspoons coconut oil to wok or skillet and set over med-high heat.  Add scallop mixture and stir-fry until scallops are just opaque in center, about 3 minutes then transfer to plate.
4. Add broccoli, bok choy, and wine to skillet.  Cooke, covered, until crisp-tender, about 3 minutes.  Re-whisk broth mixture.  Return scallops to wok along with broth mixture.  Stir-fry until suace bubbles and thickens, about 1 minute.

Serve with steamed snap peas.

Italian Frittata

• 2 teaspoons olive oil
• 1/3-1/2 pound mild Italian Sausage, cooked
• 1 potato, diced
• 1/3 cup onion, sliced
• 2 tablespoons red bell peppers, chopped
• 1/3 cup spinach leaves, lightly chopped
• 1 small roma tomato, diced
• 3 farm fresh eggs
• 1/4 cup milk
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper 

1. Preheat broiler. Heat 6 inch cast iron skillet with 1 teaspoon oil on stove.
2. Add onion, pepper, sauté over medium heat 3 minutes.
3. Meanwhile beat eggs, milk, seasonings in bowl or large measuring cup.
4. Add potatoes to pan salt and pepper to taste, sauté another 4 minutes.
5. Add sausage to pan, sauté another minute.
6. Turn down heat to medium low, add other tbsp oil, pour in egg mixture, sprinkle spinach on top.
7. Cover and cook 5 minutes.
8. Remove lid, with rubber spatula, loosen egg from sides of pan.
9. Sprinkle tomato, cheese on top.
10. Place under broiler about 6-8 inches from heat, broil 3-5 minutes, until slightly brown and bubbly.
11. Cut into wedges.

Sweet and Sticky Spareribs

serves four so divide in half for two

1 tablespoon coconut oil
2 tablespoons barbeque sauce
2 tablespoons sweet chili sauce
3 tablespoons pure apple cider vinegar
1/4 cup gluten-free soy sauce or tamari
2 teaspoons finely chopped ginger
1 tablespoon chopped garlic
1 cup pineapple juice
1/4 cup coconut sugar
salt and pepper
2 1/2 pounds spareribs (preferrably from your local farmer who raising the pigs on pasture)

In a small bowl whisk together all the ingredients for the marinade.  Cut the spareribs into individual ribs and put in a resealable plastic bag.  Pour the marinade into the bag and toss to coat.  Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or overnight is better.

Preheat oven to 300 degrees.  Remove the ribs from the marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent.  Reserve the marinade.  Bake until the ribs are tender, about 1 1/2 hours.

In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat.  Reduce the heat and simmer the mixture until thick, about 30 minutes.  Reserve.

Preheat the grill.  After 1 1/2 hours, remove the foil from the ribs. Baste the ribs with the reduced marinade and grill for 5 minutes.  Turn and baste the ribs again with the remaining sauce and grill an additional 5 minutes.  Remove and serve.

Asparagus, Ham and Mushroom Frittata For Two - Or so

serves two

Olive Oil
4 ounces Asparagus, woody ends trimmed off and cut into 2-3 inch pieces
2 ounces diced ham
1 ounce sliced bella mushrooms
1 small clove minced garlic
4 eggs – beaten (season with salt and pepper if desired)
1/4 cup shredded Colby Jack Cheese
2 tablespoons shredded Parmesan Cheese

In an 8 inch cast iron skillet add a few drizzles of olive oil. Add asparagus and gently sauté over medium heat for about 3 minutes.  Add ham, garlic and mushrooms and continue to saute, stirring often for another 2 minutes.

Pour beaten eggs over asparagus, sprinkle in cheddar cheese and let cook till set around the edges but still liquid in the center. When this happens sprinkle parmesan cheese on top and put in oven under high broiler setting (I have an electric oven so if you have gas oven I would just set the oven to 450 degrees.) Once set, about 7 minutes, take out of oven and using a spatula gently slide it out of the pan onto a plate and enjoy.

Adapted from a recipe by Nutmeg Nanny

Easily tripple or double for your family.  If you are using a 12 inch skillet, tripple the recipe.

Easy Gluten-Free Skillet Lasagna

4 servings (divide in half for just two)

8 ounces Quinoa Rotini or Fusilli ( or whole grain pasta, if  you are not gluten intollerant)
1 tablespoon extra-virgin olive oil
1 cup chopped onion
4 small cloves garlic, slices
8 ounces sliced baby bella mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian Seasoning
8 ounces ground beef  (opt)
1 14-oz can diced tomatoes
8 cups baby spinach (or big spinach, ribbon cut)
1/2 teaspoon crushed red pepper (+ or -)
3/4 cup full fat ricotta cheese

1. Cook pasta according to directions, drain
2. Brown Sausage
3. Heal oil in large skillet over medium heat.  Add onion and cook until soft, about 3 minutes.  Add mushrooms, sat and pepper, stirring, until the mushrooms release their liquid, 4-6 min.  (if there is lots of liquid in your pan drain off)
4. Add tomatoes, spinach, garlic and red pepper.  Increase heat to med-high; cook, stirring occasionally until the spinach is wilted, about 4 minutes.
5. Toss the sauce with the pasta and divide among 4 bowls.  Dollop each serving with 3 tablespoons of ricotta.

Swiss Chard

Different varieties of chard exhibit lots of color. So much so that one variety is called rainbow chard. Those bright green leaves and multi colored stems hold a powerhouse of nutrition for our bodies. 

Chard is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (not unlike other green leafy vegetables). Chard has been around for centuries, however because of its similarity to beets is difficult to determine the exact evolution of the different varieties of chard.
Swiss chard is high in vitamins A, K and C, with a 175 g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value.  It is also rich in minerals, dietary fiber and protein.  Chard is also known for its iron content: the stalk retains more iron compounds than the leaves, hence their rosy color.

Chard can be eaten raw, sautéed or steamed and it can be used in the place of spinach or other greens in salads, soups and other cooked dishes.  Raw chard has a light texture and the leaves can replace the lettuce on your sandwich. Sauté the leaves and add them to pasta, omelets, or quiche. The leaves can be added to soup for a few minutes before serving to add flavor and nutrition.

To avoid spoilage chard should be stored unwashed in a plastic bag in the refrigerator

HINT FROM ONE OF OUR CUSTOMERS: "I never liked Swiss chard, until several years ago I had some that had been freshly picked from my local farmer's garden. It was so sweet and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from our local farmer. So here's a hint. If the thought of Swiss chard leaves you uninspired, get some from a local farmer that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don't even compare."

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

2 tablespoons olive oil
2 green onions, sliced
2 Tablespoons diced red onion
1/2 cup garbanzo beans, drained
salt and pepper to taste
1 bunch Swiss Chard, rinsed and chopped
1 tomato, slices
1/2 lemon, juiced

Heat olive oil in a large skillet.  Stir in onions, cook and stir for 3-5 minutes, or until soft and feragrant.  Stir in garbanzo beans, and season with salt and pepper; heat through.  Place chard in pan, coo until wilted.  Add tomato slices, squeeze lemon juice over greens, and heat through.  Plate, and season with salt and pepper.

Great as a main dish or serve as a side for fish or meat.

Any Time Fritatta

This frittata is perfect for any meal and is extremely budget conscious.  It’s also an excellent way to use leftover ham.

1 cup broccoli florets
3/4 cup fresh baby bella mushrooms
2 green onions
2 cloves garlic
1 tablespoon butter
1 cup cooked ham (or bacon)
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1-1/2 cups sharp cheddar cheese
1/2 cup fresh tomato

Preheat oven to 375°

If you’re using fresh broccoli, clean and cut the heads into florets. Wash and chop the tomato, slice the mushrooms and onions. Finely chop the garlic cloves. Cube the ham, grate the cheese.

Add the butter to a skillet over medium heat and sauté the broccoli, mushrooms, onions and garlic until tender. Add the ham and heat through. Remove the skillet from the heat and cover to keep warm.

In a large bowl beat together the eggs, water, mustard and Italian seasoning until foamy. Add to the mixutre in your skillet.

Bake for 25 – 30 minutes or until a knife inserted in the center comes out clean.

This dish is perfect frozen prior to cooking.  It can be thawed and cooked for another meal, which is what we did since there are just the two of us.  You will probably have to adjust the cooking time.  Simply pour the amount you have decided to freeze into a zipper bag, label and freeze.  You can also simply use half of the above and a smaller skillet and just cook enough for two.

Great Served with a Salad!

Yield: 4 – 6 servings.

Monday This 'n That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm near Nebraska City, Nebraska.

Farm Fresh Eggs, fed Organic Grains, Kelp, Alfalfa Leaves. Cage Free, plenty of outdoor exercise.  Picked up at the farm $3.00 a dozen

Picking This Week: Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Chives (regular or garlic), Oregano, Sage, Cilantro, Mint and Lemon Balm all $2 an ounce, Lettuce Blend 4-oz $2.75, Arugula 4-oz $2.75, Spinach 4 oz $2.75
Red Russian Kale 4-oz for $2.75
Now available: Clumps of 5-6 fans Daylilies $6 a clump.

CONTACT ME for pick-up. We drive to Omaha every day so meeting at the Bellevue Medards or Walmart is possible.

Planting This Week In Grandma Farmers Garden

We have set the tomatoes and peppers in the garden and massive mulching occured this weeked and will continue this week to conserve moisture.  We had a very large order from the folks at www.nebraskafood.org this week that will move some of the produce out.  All the green onions were/are pulled.  A new group of green onions have been planted.  We are also experimenting with seeding green onions directly into the garden.  More lettuce, Argula, spinch, beets, cucumbers and two beds of green beans have been planted. 



We are working on the Rose bed that also has our kitchen herbs and garlic planting in the beds.  This keeps me from running all the way to the garden while I'm cooking and the garlic keeps bad bugs on the roses a bay.

Sautéed Chicken & Asparagus

We are concentrating on the healthiest low carb, gluten-free dishes I can find using ingredients as they come out of the garden, for two people.  This week is probably the last week we'll be picking asparagus.  The asparagus came out of the garden a month early like everything else this year.  This was great grain free, but a Quiona Pilaf would have been a great combo. Stir Fried Chicken with Asparagus alone just 275 calories.

Prep and Cook Time: 15 minutes Ingredients: 1 medium onion, cut in half and sliced medium thick 3 medium cloves garlic, pressed 1 teaspoon coconut oil 1 tablespoon chicken broth 1  tablespoon minced fresh ginger 1 large boneless, skinless chicken breasts, cut into 1 inch pieces 1/2 pound asparagus, cut into 1-inch pieces (about 2 cups when cut) 1/2 large red pepper, juliened 2  tablespoon gluten-free soy sauce 1  tablespoon gluten-free rice vinegar pinch red chili flakes salt and white pepper to taste

1. Cut onion and mince garlic and let both sit for at least 5 minutes.
2. Heat 1 tablespoon broth and oil in a 12-inch stainless steel skillet. Sauté onion in broth for about 2 minutes over medium-high heat, stirring constantly.
3. Add ginger, garlic, chicken, and continue to sauté for another 3-4 minutes, stirring constantly.
4. Add asparagus, pepper, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste

This Weeks Bible Reading

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Mark 11:27-33, 2 Cor 6, Psalms 101, 1 Samuel 15-16
Tuesday: Mark 12:1-12, 2 Cor 7, Psalms 102, 1 Samuel 17-18
Wednesday: Mark 12:13-27, 2 Cor 8, Psalms 103, 1 Samuel 19-20
Thursday: Mark 12:28-34, 2 Cor 9, Psalms 104, 1 Samuel 21-23
Friday: Mark 12;35-44, 2 Cor 10, Psalms 105, 1 Samuel 24-25
Saturday: Mark 13:1-13, 2 Cor 11:1-15, Psalms 106:1-23, 1 Samuel 26-28
Sunday: Mark 13:14-31, 2 Cor 11:16-33, Psalms 106:24-48, 1 Samuel 29-31

We also like to read a Proverb a Day corresponding to the day of the month.  This month I am memorizing Psalms 32

You Decide...........

  Sprinkling Splenda on an ant hill is a great way to kill ants and now I know why!

"The researchers who developed sucralose, also known as Splenda, originally started out in an attempt to create an insecticide. An assistant (obviously a genius) who was asked to test the compound mistakenly thought he was being asked to taste it. The rest, as they say, is food-industry history." - Gedgaudas

Make This Cheap, Nontoxic Herbal Floor Cleaner!

Mix 1 cup pure apple cider vinegar (the real stuff) and a few drops essential oil (lavender or rosemary work well) into 1 gallon warm water.  Apply with a mop or washrag, and rinse off with clean water.  If floors need extra cleaning, try adding 1/2 cup borax or baking soda to the recipe.

Bok Choy

Bok Choy aka as Chinese Cabbage contains a high amount of Vitamin A per 4 oz. serving - about 3500 IU. Bok Choy also contains approximately 50 mg of Vitamin C per 4 oz. serving.

We have Bok Choy coming out of the garden now so it spurred me to look for a recipe for it's use.  I found one that turned out to be exceptionally yummy!  It was also a quick meal (less than 30 minutes) that I made, primarily, it in one skillet.  The vegetables can be prepped the night before if you know you are going to be busy the night of serving. I also used thawed (in refrigerator) pre-cooked shrimp and skipped #1 below.

Spicy Shrimp with Bok Choy and Rice
This recipe has been modified to serve 2 people and can easily be multiplied to serve more.

1 1/2 teaspoon Coconut Oil
6 ounces medium shrimp, peeled and deveined
1/2-3/4 cup juilened carrots
2 baby bok choy, halved lengthwise (can use a ribbon cut if you prefer)
3 green onions, cut into 1 1/2-inch lengths (include some greens)
1 tablespoon grated, peeled, fresh ginger
1 large clove garlic, minced
1/3 cup jasmine rice
1 cup homemade chicken stock/broth
1 1/2 teaspoon gluten-free soy sauce
1/4 teaspoon red pepper flakes.

1. Heat 3/4 teaspoon coconut oil in skillet over med-high heat.  Add shrimp and cook, turning often, until just pink (about 3 minutes-don't over cook).  Remove to bowl and reserve.
2. Add 3/4 teaspoon coconut oil to skillet.  Add carrots, bok choy, onions, ginger and garlic.  Cook, stirring frequently, about 1 minute.  Add rice and continue to cook, stirring for another minute.
3. Meanwhile bring broth, soy sauce and red pepper flakes to low boil in seperate pan.  Add boiling water to skillet with vegetables and rice, stir together, reduce to simmer, cover and cook for about 16 minutes, add shrimp and stir.  Continue cooking another 4 minutes until liquid is absorbed and rice is tender.  You may need to raise heat after 20 minutes, remove lid and cook off any remaining liquid after rice is tender.

Planned Left-overs

We often do what I call "Planned Left-overs" at our house.  This consists of making several meals all at one time to put in the freezer for lunch or supper on a busy day.

Today my "Planned Left-overs" is TACO MEAT

Here's what I did:

I took 4 pounds grass-fed ground beef and 2 cups diced onions.  To that I added 1/2 cup Taco Seasoning Mix and 1 tablespoon salt.  This will be spicy so you can use less spice if you want.  Brown together until the meat is just turned from pink.

I removed 1/4th of the mixture and put in a crock pot.  To the crock-pot I put 1 can kidney beans, 1 can pinto beans, 1 can diced tomatoes with chiles, and a small can of sliced black olives, drained. Cook on low for 6 hours.  This TACO SOUP can be eaten as soup with grated cheese, sour cream and chopped green onions for garnish or eaten with scooped tortilla chips.

This recipe serves 6-8 so I froze half of this for another meal later.

THE REMAINDER OF THE TACO MEAT

was bagged into 8 zippered freezer bags, rolled up and frozen standing up in the door of my freezer.  These are for quick lunches in soft or hard shell tacos or in buns as sloppy joes with cheese, diced tomatoes and lettuce.

Lemon Honey Chicken

This is a great all in one family friendly dish.  We loved it, even the left-overs.


Marinade
1/3-1/2 cup freshly squezed lemon juice (1-2 lemons)
1/4 cup honey
1 tablespoon chopped fresh oregano
3-5 cloves minced garlic (depending on how big the cloves are)
1/4 cup olive oil
salt and pepper to taste

Combine in gallon zipper bag

Add 2-3 pounds chicken drumsticks and/or bone-in thighs

Close bag and marinade for 30-60 minutes.

In the meantime prepare a crock roaster (if you have one) by soaking it in water (or with water in it).  Discard water in roaster.  Pour marinade and chicken into roaster. Preheat over to 375 degrees

12 ounce grape tomatoes, halved
3/4 cup black olives, drained

Toss tomatoes and olives over chicken.

Bake, covered for 45-60 minutes.

Meanwhile bring a medium pot of salted (salt keeps the beans crisp) water to boil over high heat.  Add 12 ounces haricots verts (skinny green beans if you can find them otherwise regular green beans or frozen will work) with the stem end snapped of but leaving the curly end. Cook for 1-3 minutes then drain and rinse under cool water to stop the cooking.

Add the green beens to the pot after 45 minutes and return to over for 5-10 minutes, uncovered.

Sprinkle with chopped parsly and serve hot with bread to dunk in the pan juices.