Welcoming a New Baby

(pictured is the recipe below, doubled for 2 families)

Our friends just had a beautiful little girl and I cooked this dinner to feed the family during their babymoon.  The month after a baby is born is a busy, sensitive and magical time while the family gets used to a new routine.  The new mom is recovering from the birth and taking care of a new baby, a more than full-time job!  Now add in a four year old and a new family has their hands full.  During this time it is a wonderful gift to receive food from your family, friends and community.  I know it was a blessing when I had my second child!  Here is the recipe I made yesterday.  Clay pot chicken is great for this kind of thing because you can easily cook enough for 2 families.  

  

Coconut, Ginger and Fennel Chicken Thighs in a Clay Pot 
with Cauliflower
Serves 4-6, or a small family for 2 dinners 
Cooking time: about 1.5 to 2 hours

Full Menu: with a side of baked Polenta and Asparagus, side salad and dessert of Strawberry and Blackberry Crumble.  For recipes, scroll down.

Polenta Triangles with Mozzarella Cheese and Roasted Red Peppers, Wheat and Gluten Free

Polenta, or corn grits, is a great food to take to a potluck, especially if you are strapped for time, but need something that looks impressive. (Uh-oh, my secret is out!)

This recipe will make a little more than two 9" pie pans worth of polenta triangles.

Here is what you will need:

2 cups polenta (corn grits)
6 cups water
2 TBS fresh thyme, chopped (remove stems)
1 bouillon cube (or dash of salt)
1 cup grated yellow cheese (optional)

GARNISH:
roasted red peppers, sliced into long thin strips
mozzarella cheese balls, sliced thin
basil leaves
olive oil to taste

Bring the 6 cups of water with a dash of salt (or bouillon cube) to a boil, add 2 TBS chopped fresh thyme, boil for another minute.

Then take the pan of water off the heat and slowly add 2 cups polenta, while stirring. Continue stirring until the polenta thickens to the consistency of very thick oatmeal.

Add 1 cup grated yellow cheese and stir until melted. Pour or scoop the thick polenta into two pie pans.

Garnish with thin strips of roasted red peppers, mozzarella slices, and basil leaves. Sprinkle a little olive oil on top and serve.

Voila!

Artichokes and Soy Sauce-Vegenaise Dip: Recipe for a side dish

Artichokes and Soy Sauce-Vegenaise Dip.

Artichokes make other food in a meal taste sweet. You can eat the 'heart' and the little bit of the heart that comes off each leaf. One of my all-time favorites! I like to pair them with salmon, rice, and add one or two to soup to flavor the water.

Steam artichokes for 35-50 minutes. The total steaming/boiling depends on their size, of course. Poke a fork in the upper stem where it attaches to the leaves and if it slides in easily, if it does they are probably done cooking. You can steam the artichokes on a steam rack in your 5-quart pan, or boil them directly in the water. Either way you will have water that you can reuse for soup stock or add to your dogs' kibble, as a nutritious supplement to their usual food. Which, because I have limited freezer space, is my best option.

Soy-Vegenaise Dip/Sauce, AKA: "Goop"

I grew up having a soy sauce-mayonnaise mixture to dip broccoli, artichokes, and cauliflower in. We all called it"goop". I still remember my grandpa saying to "please pass the goop," for his broccoli. I changed this recipe up a bit, updating it with Vegenaise (a non-egg alternative to mayo)
1/4 cup Vegenaise
1-2 TBS soy sauce or Tamari
Mix well ad serve in a small bowl to dip broccoli, cauliflower, or artichokes in.

Edamame Green Salad with Lime Dressing

Edamame Green Salad with edible Nasturtiums (above, Version 1 with lots of beans)

Edamame Green Salad, Version 2 with lots of carrots (pictured above)

Lime and Olive Oil dressing, pictured above

I just love edamame beans. I buy them in the frozen section of the grocery store and heat them in a pan with butter and salt. They are actually delicious just like that! They also add some ummph to a salad. In this recipe you can use any good produce that is in-season at your farmer's market or in your own garden, the latter of which I did. Here's how I did it:

Edamame Green Salad
1 cup fried edamame beans (green soy beans), salted
5 cups of fresh lettuce, try mixing different types and colors
2 carrots, grated
5 +/- yellow cherry tomatoes, whole & halved

Place washed and spinned lettuce in a nice earthy-looking bowl (for presentation). Place the beans, carrots, and tomatoes on top.

Lime & Olive Oil Dressing:
1/2 lime, squeeze out juice
1/4 cup olive oil
5 TBS soy sauce or tamari
3 TBS honey
salt & pepper to taste
Mix all ingredients vigorously with a fork in a shallow dish. Toss with salad. You will have dressing left over unless you use more lettuce.

Serves 4, as a dinner side dish

Why Polenta is so Great!

Polenta is corn grits, some brands are smooth textured and some are rough textured. I cook 3 cups of water to every one cup of polenta. Boil the water add polenta slowly while stirring. Stir for one minute or so. Dish into a pie dish or square baking pan. It's fun to put it in heart bowls or other unusual shapes. When it cools it will harden and you can take it out and bake it with cheese, tomatoes, etc.
I enjoy having polenta with a variety of meals. It is so basic that you can dress it up or down. You can hide yummy greens in it, like kale or chard. It is good with tomatoes, tomato sauce, and any cheese. I like Parmesan, sharp cheddar, and extra sharp cheddar sprinkled on the top and then baked for 20 minutes. You can use soup stock to replace the water in the recipe. Yum yum...
Here is an idea (but have your own fun with it too!):

1 cup diced chard
3 cups water
1 chicken bouillon cube
1 cup corn polenta
1/2 cup Parmesan
1/2 cup sharp cheddar

Bring water and chicken bouillon cube to boil. Stir water until bouillon is dissolved. Turn heat to medium and slowly stir in polenta in. Beware of polenta spitting up hot bits at you as you stir, I use a lid to shield my hand. Add chard when polenta is thoroughly stirred. Cook for about one minute on low heat while stirring. Spoon into pie pan (you may need two). I make it about 1/2 inch thick. Add cheese to the top. Enjoy when it has cooled. You can bake it later for another meal.