What’s for Brunch?

Spring Rotisserie Chicken Sandwiches

 

Ingredients:

• 1 cup low-fat buttermilk (or 3/4 cup unsweetened soymilk)
• 1/2 avocado, peeled and pitted
• 3 tablespoons lemon juice, divided
• Salt and ground black pepper to taste
• 1 cup packed flat-leaf parsley leaves, stems removed
• 1 bunch radishes, trimmed and thinly sliced
• 8 slices whole wheat hearth bread, toasted
• 1 rotisserie chicken, skin and bones removed, meat shredded and warm

Directions:

Combine buttermilk, avocado, 1 tablespoon lemon juice, salt and pepper in a food processor or blender until smooth; set aside. In a medium bowl toss together parsley, radishes, remaining lemon juice, salt and pepper. Arrange toasted bread on a large platter and top with chicken. Drizzle with avocado cream, top with parsley salad and serve.

 

Courtesy of: http://www.wholefoods.com

To All Rosemary Farms Egg Lovers!!

Our wonderful cage-free eggs were just picked up by Lassens Natural Food Markets and New Frontiers Market in San Luis Obispo!

For wonderful meal ideas please check out our earlier posts!

Enjoy!

Egg Safety

When preparing perishable foods, including eggs, follow these four simple steps to make sure food is prepared safely:

1.Clean – Wash hands and surfaces often. Proper hand washing may eliminate nearly half of all cases of food-borne illness.

2.Chill – Refrigerate/freeze food promptly. Cold temperatures can prevent the growth of most types of harmful bacteria.

3.Separate – Don’t cross-contaminate. Keep raw meat/poultry/seafood and their juices separate from one another and other food during storage and preparation.

4.Cook – Cook meat, poultry and eggs to proper temperatures.

Here are a few more simple guidelines to follow when preparing and serving eggs:

• Serve eggs and food prepared using eggs immediately after cooking, or refrigerate and use within three to four days.
• For entertaining, serve all egg dishes within two hours. Cold egg dishes and beverages should be kept on ice.
• If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes.
• To prevent toughness, always use moderate heat and controlled cooking times for eggs.
• Don’t eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
• Use a glass or metal bowl instead of a plastic bowl when making meringue. The greasy film on a plastic bowl can prevent foaming.
• The egg yolk and white separate best when they are cold.
• Egg whites will beat to a better volume if they’re allowed to stand at room temperature for 20 to 30 minutes before beating.
• Unless otherwise specified, most recipes are written based on the use of large eggs. One large egg = ¼ cup or 4 tablespoons or 50 mL.

How To Tell If Eggs Are Fresh

The easiest way to tell if your eggs are fresh is by the Best Before Date on your egg carton, so it’s best to always keep your eggs stored in their original carton. Here are a few more simple ways to determine the freshness of your eggs:

• Grade A eggs have a firm white, a small air cell at the wide end and a centered yolk.
• A fresh egg will sink in water while an older egg will float. As an egg ages, the size of the air cell inside increases, causing it to float.
• In a fresh egg, the yolk sits up high, and the white is thick and closely surrounds the yolk. An older egg has a flat yolk that breaks easily and a thin, watery white.
• To differentiate between hard-cooked eggs and raw eggs, simply spin it. A hard-cooked egg will spin longer than a raw egg. The liquid centre in a raw egg prevents it from building up enough momentum to keep turning.
• A cloudy egg white is a sign of freshness, not age: the cloudiness is the of the high carbon dioxide content when the egg is laid.d-cooked eggs and raw eggs, simply spin it. A hard-cooked egg will spin longer than a raw egg. The liquid centre in a raw egg prevents it from building up enough momentum to keep turning.

A cloudy egg white is a sign of freshness, not age: the cloudiness is the of the high carbon dioxide content when the egg is laid.

Pickled Eggs: Perfect Healthy Snack!

• Ingredients
  

• 12 hard-cooked eggs, peeled
• 1 cup (250 mL)white vinegar
• 1 cup (250 mL)water
• 1 tbsp (15 mL)granulated sugar
• 2 tsp (10 mL)pickling spice
• 1 tsp (5 mL)salt

• Instructions

• STEP 1 Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
• STEP 2 Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
• STEP 3 Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
• STEP 4 Refrigerate for at least two days before using.

Courtesy of: http://www.eggs.ca

GRAIN FREE CHICKEN DIPPERS

Came across this recipe on www.primallyinspired.com. Super simple and great for kids and adults!

Ingredients

For the chicken dippers:

• 4 chicken breasts, cut into 2 inch pieces
• 2 eggs
• 2 tablespoons melted butter or fat of choice
• ¾ cup ground flaxseed
• ¼ cup romano cheese
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• sea salt and pepper, to taste

For the Buffalo Ranch Dipping Sauce:

• ¾ cup mayonnaise
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill
• ½ teaspoon dried chives
• sea salt and pepper to taste
• 1 – 2 tablespoons (add more if you want it really spicy) of Buffalo Hot Sauce

Instructions

1. Preheat oven to 400 degrees F.
2. In a shallow bowl, mix together the egg and melted butter.
3. In another shallow bowl, mix together the flax, romano, chili powder, garlic powder, onion powder, salt and pepper.
4. Coat each piece of chicken in the egg mixture and then roll in flax/romano mixture.
5. Place chicken dippers on a parchment lined cookie sheet.
6. Bake for 10 minutes. Flip. Bake for an additional 10 minutes or until cooked through.
7. Serve with buffalo ranch dipping sauce. Enjoy!

For the Buffalo Ranch Dipping Sauce:

1. Mix all ingredients together in a bowl. Serve with chicken dippers.

Courtesy of: http://www.primallyinspired.com

CHICKEN POZOLE

 

Serves 4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 white onion, chopped
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano, preferably Mexican
• 4 tomatillos (fresh or canned), husked and chopped
• 1 (29-ounce) can white hominy, rinsed and drained
• 4 cups chicken broth
• 1 (8-ounce) package Applegate Grilled Chicken Breast Strips, chopped
• Salt and freshly ground black pepper
• 4-6 radishes, finely diced, for garnish
• 2 ripe avocados, pitted, peeled and chopped, for garnish
• Small handful fresh cilantro leaves, chopped, for garnish

 

Directions

1. Heat the olive oil in a medium heavy pot over medium heat, then add the onions and cook, stirring occasionally, until softened, about 10 minutes.
2. Stir in the cumin and oregano and cook for 30 seconds.
3. Add the tomatillos, hominy and chicken broth and bring to a simmer. Simmer, uncovered, for 20 minutes.
4. Stir in the chopped chicken breast strips and cook until warmed through, about 3 minutes. Season to taste with salt and pepper.
5. To serve, ladle the soup into warmed bowls and pass the garnishes separately so everyone can season their soup exactly as they like.
6. Keep the soup in an airtight container for up to 3 days in the refrigerator, and up to 1 month in the freezer.

 Courtesy of: http://www.applegate.com

Egg Drop Soup in 2 steps!

Tried this recipe last night! So easy. So good.

Ingredients

• 4 cups (1 L)salt reduced chicken broth
• 2 tbsp (30 mL)salt reduced soy sauce
• 1green onion, thinly sliced
• 2eggs

Directions

• STEP 1Heat chicken broth and soy sauce in medium saucepan over high heat. Bring to boil. Stir in green onion.
• STEP 2Whisk eggs in small bowl. Slowly pour eggs in thin stream into broth, stirring gently. Serve immediately.

Thank you! http://www.eggs.ca for such a simple and delicious recipe!

Super Bowl Sunday Treats

We came across this recipe and had to share! Who says Super Bowl Sunday finger foods can’t be healthy!? Thank you Paleo Cupboard for sharing!

Paleo Chicken Skewers with Satay Sauce

Prep time:10 mins     Cook time:10 mins     Inactive: 2 hours   Servings: 2-4

Ingredients:
– 4 chicken breasts (about 1 1/2 lbs.) cut into 1 inch stripsMARINADE
– 1 small onion, minced
– 2 cloves garlic, crushed
– 1 inch of fresh ginger, peeled and grated
– 2 tsp. chili powder
– 1/2 tsp. sea salt
– 1/4 tsp. ground black pepper
– 1 Tbsp. lemon juice
– 1 Tbsp. extra virgin olive oil
– 3 Tbsp. coconut aminosSATAY SAUCE
– 1 1/2 cups full fat coconut milk
– 1/3 cup. almond butter
– 2 Tbsp. raw honey
– 1 Tbsp. fish sauce
– 2 tsp. lime juice (or more to taste)
– Dash. sea salt (or more to taste)
– Dash ground black pepper (or more to taste)
– 1/4 tsp. crush red pepper (or more to taste)

Equipment:
– Bamboo skewers (soaked in water for 10 minutes)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– Resealable container or plastic bag
– Mixing bowl
– Small saucepan
– Stirring spoon

Directions:
1. Mix the marinade ingredients together in a large resealable container or resealable plastic bag. Place the chicken inside and allow to marinate in the refrigerator for 2 hours or more.
2. To make the sauce, combine all of the ingredients in a small saucepan over medium-high heat and bring just to a boil. Reduce heat to low and allow to simmer for about 5 minutes. Taste and adjust seasonings as needed.
3. Skewer the chicken onto bamboo skewers and grill for 3-4 minutes on each side or until chicken is cooked through. Serve the chicken on the skewer along with the sauce.

Courtesy of: http://www.paleocupboard.com/chicken-skewers-with-satay-sauce.html