Dave's Killer Bread

Finally, a bread that I love and the kids love!  I enjoy a sandwich for any meal, so finding the right bread is pretty darn important.  Dave's bread is soft (good for kids), flavorful, won't stick to the roof of my mouth, is organically grown, and fiber filled (my requirements).  Visit Dave's website here.  You can buy the bread at Safeway, Costco, and many local grocery stores (the Star Store and Payless here on South Whidbey Island).  I made a great sandwhich for lunch today with the "Blues" bread, described from the package as:

Blues bread has a substantial chewy texture and a bold, sweet flavor with a crunchy, grain-coated crust.  The mother of killer breads.

Watch a video about Dave's transformation from a four-time ex-con into an honest man who is doing his best to make the world a better place....
http://www.daveskillerbread.com/story.shtml

Happy eating!

Hash Browns and fresh from the Garden Kale

 My cooking tonight included a medley of food from the fridge.  I'd usually rather go to the store and pick out a fresh feast to cook than go through my fridge, freezer and cupboards.  Hmmm, market in Paris anyone?  Despite this preference, many of my favorite meals come from my very own house and garden.  Here are a few that I made tonight, including the kale recipe I adapted from a lovely meal my sister cooked a while back with fresh from the garden kale, a hot pan and olive oil.

Hash Browns
2-4 medium sized potatoes
1-2 eggs, just enough to make the hash browns stick together when cooking.
butter to cook with
salt and pepper
ketchup

Grate the potatoes and salt them, mixing in the salt as evenly as possible.  Use only as much salt as you would like to taste in the finished hash browns.  Too much salt?  Been there, done that.   The salt will pull out the excess moisture in the potatoes and make for tastier hash browns.  Let the raw potatoes and salt sit for 5 minutes.  Preheat a cast iron pan on medium to high heat for a few minutes.  After the allotted time, squeeze out the extra water with your hands.  Mix in the egg(s) with the grated potatoes.  Add a dollop of butter to the preheated pan and add potato-egg mix, forming them into patties.  I make them about the size of a small pancake.  Pepper if desired.  Cover and cook until the hash browns are nicely browned, but not burnt.  Turn and repeat.  Serve with ketchup.

Quick Fried Kale in Olive Oil
what you'll need:
as much kale as you desire, chopped small, especially the stem pieces
olive oil
optional: pinenuts and feta

Preheat a cast iron pan on medium-high heat, hot enough to sizzle, but cool enough to not burn the olive oil.  Good luck on that one =)

When pan is heated, add a splash of olive oil, enough to coat the pan, and chopped kale.  Cover and let sizzle for a minute.  Then stir frequently until some pieces are brown tipped, but mostly green.  The stems should be soft without being soggy.  The key to the specific taste and texture I am going for is the higher heat, but not so high as to burn the kale.  Brown, not burn.  Crisp not charred.  Cooking the kale at this higher temperature and stirring often makes it tender with crunchy, crisp and flavorful tips.  You can add pine nuts and a little bit of feta to dress it up.

Summer. Is. Here.

Red Miso with Noodles and Seaweed

This is an excellent breakfast, lunch or dinner.  It is hydrating for the body which makes it especially good post-party meal.  After all the fourth of July festivities, your body will thank you!

Red Miso with Rice Noodles and Seaweed
serves 1

1-2 TBS red miso
just boiled water
cooked rice noodles
1-2 TBS wakame, rehydrated
soy sauce, optional

Bring a pot of water to a boil, or close to it.  Use 1-2 TBS red miso, mix with 1 to 1 1/2 cups of hot water.  Make sure that you don't boil the miso as it will kill all the good bacteria in the miso.  Add a handful of noodles and rehydrated seaweed.  I also like to add a bit of soy sauce.

Happy Summer!

Steamed Cauliflower topped with Fried Chicken and Fennel

Can you tell that I like fresh fennel?  Rather obvious, I know.  This is the first year I have had fennel in my garedn and because it is right outside my door my lazy self likes to use it often!  I also love using sage, thyme, rosemary, and mint, but that's another story...

Steamed Cauliflower topped with Fried Chicken and Fennel
serves 2-3

2/3 head of cauliflower chopped lengthwise
4 small chicken breasts, or cut larger ones into smaller size
large handful of young fennel (otherwise it's too chewy, but still good)
lemon pepper
soy sauce

Steam the cauliflower in a little water until it is soft, but firm enough to pick up without breaking.  Preheat a cast iron pan, add 1-2 TBS butter and a large handful of chopped fennel, chopped into about 2-3 inch pieces. Place the chicken thighs on top of the fennel, cover and cook at medium heat for 10 minutes.  Pepper the chicken at this point then flip it so the fennel side is up.  Cook until it is done, another 5-10 minutes.  If the chicekn breasts are really big or thick, cut them into slightly smaller pieces. 

Serve the chicken and fennel on top of the stteamed cauliflower drizzled with soy sauce. 

~~~Bon Appetite!~~~