As of today I have ten kids and five lambs, tomorrow the number of kids will rise. The four are not in the house anymore, thank goodness, and the kid pen is full of rambunctious playful babes. I’m starting to milk again and can’t wait to start making cheese!
This is the busiest time of the year on the farm, I barely get time to eat breakfast. I have just started to adjust my schedule so I am up starting morning chores just as the first light of the day is visible on the horizon which was 6:50 this morning, it’s getting earlier.
For me, eating well is still a top priority. I don’t cut corners, but quick is the key word and most of all cooking while using the least amount of dishes. I have an intern now that works up quite an appetite and I feel a certain obligation to make really great food for him because I have a reputation to uphold. So I do a little recipe testing for him and everyone is happy.
This recipe was a winner. I think it’s a perfect Oklahoma spring supper because it’s suitable for cool weather, like snow in March!
Maple Glazed Chicken Breast with Toasted Pecans
8 ounce chicken breast
1 tablespoon flour
1 tablespoon olive oil
2 tablespoons maple syrup
Pinch salt
Pinch black pepper
2 cloves garlic
½ cup apple juice
2 tablespoons toasted chopped pecans
Preheat oven to 350 degrees. Cut the breast into two four ounce servings; coat each breast lightly with the flour, then toss in a small bowl with the maple syrup, salt and pepper.
In a medium skillet heat the olive oil and brown chicken on both sides. Place the pan in the oven to finish cooking the chicken. This should only take about ten minutes. Remove the pan from the oven place back on a medium burner, add garlic and lightly brown. Deglaze the pan with the apple juice, coating the chicken and bring to a boil. It’s ready to serve; top with the toasted pecans.
8 ounce chicken breast
1 tablespoon flour
1 tablespoon olive oil
2 tablespoons maple syrup
Pinch salt
Pinch black pepper
2 cloves garlic
½ cup apple juice
2 tablespoons toasted chopped pecans
Preheat oven to 350 degrees. Cut the breast into two four ounce servings; coat each breast lightly with the flour, then toss in a small bowl with the maple syrup, salt and pepper.
In a medium skillet heat the olive oil and brown chicken on both sides. Place the pan in the oven to finish cooking the chicken. This should only take about ten minutes. Remove the pan from the oven place back on a medium burner, add garlic and lightly brown. Deglaze the pan with the apple juice, coating the chicken and bring to a boil. It’s ready to serve; top with the toasted pecans.
Serves 2: Calories: 330 Protein: 24 g Carbohydrates: 24 g Fat: 14 g
Saturated fat: 2 g Cholesterol: 65 mg Fiber: 0g Sodium: 75 mg
Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund
Mushroom and Rosemary Bread Pudding
Pre-heat oven to 350 degrees. Lightly oil two oven proof soufflé cups or a small oven proof baking dish.
1 slice whole wheat bread cup into small dices
2 large eggs
2 egg whites
1/4 cup 2% milk
2 ounces reduced fat shredded cheddar cheese
3 ounces button mushrooms sliced thin
¼ yellow onion
2 cloves minced garlic
1 Tablespoon Rosemary
Pinch salt and black pepper
Take one slice of whole wheat bread and cut into small dice; place in a small bowl. Sauté the mushrooms with the onion and garlic, add it to the bread, add the chopped rosemary and the cheddar cheese. Mix this all together and place in the cups. In another small bowl, combine 3 whole eggs with ¼ cup 2% milk and mix well. Pour the egg mixture over the bread in the cups to just below the rim. Place in preheated oven for 25 minutes. Serve in the cups or scoop out carefully with a spoon.
Pinch salt and black pepper
Take one slice of whole wheat bread and cut into small dice; place in a small bowl. Sauté the mushrooms with the onion and garlic, add it to the bread, add the chopped rosemary and the cheddar cheese. Mix this all together and place in the cups. In another small bowl, combine 3 whole eggs with ¼ cup 2% milk and mix well. Pour the egg mixture over the bread in the cups to just below the rim. Place in preheated oven for 25 minutes. Serve in the cups or scoop out carefully with a spoon.
Serves 2: Calories: 250 Protein: 21 g Carbohydrates: 17 g Fat: 11g
Saturated fat: 5 g Cholesterol: 230 mg Fiber: 2 g Sodium: 390 mg
Seretean Wellness Center at Oklahoma State University
Braised Chard
1 bunch of chard or spinach, cleaned and rough chopped. If you are using Chard, cut the stems up too---they are good!
½ onion, sliced thin
2 cloves minced garlic
1 tablespoon olive oil
Pinch of salt and pepper
Heat a large skillet or sauté pan, add the oil and brown the onions and garlic, add the chard a little at a time waiting for the first handful to cook down a little first (a whole bunch won’t normally fit in a standard size sauté pan all at once but it does cook down significantly like spinach). Just add the chard, stir a little, add a little more and cover; let it steam a little then add more. Yum! Season with a pinch of salt and pepper.
Serves 2: Calories: 70 Protein: 0 g Carbohydrates: 1 g Fat: 7 g
Saturated fat: 1g Cholesterol: 0 mg Fiber: 0g Sodium: 75 mg
Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund
1 comment:
Those kids are so cute!! Beautiful pictures, thanks for sharing!
Post a Comment