Monday Pantry Challenge: Chicken Cacciatore

What's for Dinner:
Baby greens salad with Fuyu persimmons, Feta Cheese & Almonds (Our garden & Farmer's market) 
with Champagne Pear salad dressing (Trader Joe's)
Mama Maria's Chicken Cacciatore (recipe below)
Rotini Whole Wheat Pasta (Trader Joe's)

Today is the official launch of our Great Pantry Challenge. We skipped our grocery shopping for this week in an effort to save money, live out of our pantry and contemplate the abundance we are blessed with in the United States. If you're just tuning in, find out more details here.

We just returned from a weekend hanging out with my brother and his family in Los Angeles. Since most of our weekend meals were provided by them, we'll say that tonight's dinner is our starting point for reflection. Our meal began with a Baby Greens Salad. The greens are the first we have ever harvested from our own garden. No, we didn't plan for them to be ready today. We have been aspiring to garden for years but never really got around to it. A friend helped us build planter boxes from Sunset magazine in June. Then we had to wait until we returned from a month-long trip to Haiti before we could plant.

Our 3-year-old picked out seeds at the local garden store for bok choy (her fave), a variety of greens (for salads) and a mix of sunflowers. We also plan to do carrots. We finally planted the seeds about six weeks ago and then waited. We've been watering (when we remember) and checking on the plants every few days. Finally on Friday we were able to harvest our first two bunches of bok choy and then today a handful of greens was ready. This was a perfect quantity for a salad. We sliced up a fuyu persimmon and sprinkled feta cheese on top. The "fuyu" persimmon is like an orange, squatty tomato and firm when ripe. These are great in place of apples or pears in your fave dishes. We have a few fuyus left from our last farmer's market trip (October 17). We pretty much always have feta cheese or goat cheese in our fridge so we added that with a handful of whole almonds we had from a local farm.

Our main entree was Chicken Cacciatore, an Italian dish I learned to make from my mom. This comfort food dish melds together the flavors of onions, green peppers, tomatoes and black olives with tender chicken. We only had frozen chicken thighs so I substituted them for the usual chicken breasts. I also had to ditch the mushrooms since we didn't have any and I threw in some fresh zucchini instead. I stock up on canned organic tomatoes (when they're not in season) and sauce from Costco at the start of each month. The great thing about this meal is that I actually made it last Thursday to feed my family (including my parents). We had enough to feed our family (of 3 minus the baby) tonight when we rolled in from L.A. and even more for at least one lunch leftover. I love making meals that I can freeze or refrigerate extra portions for another meal. I try to make at least one of these kinds of meals a week so I can save time on another busy night.

A note from our Nutrition Guy (aka my hubby, Ericlee):

Tonight's pasta was whole wheat "rotini" (curly-Qs) from Trader Joe's. We try to eat whole wheat pastas in place of the typical enriched pastas. Since Bible times wheat has played an important role in our diets. Today, we seldom think about where pastas and bread come from or what is used to make it. The life of a wheat kernel begins once it is broken open through a process called milling. Essential nutrients immediately begin to oxidize when the kernel is milled. Within 72 hours of milling, 90% of more than 30 nutrients have oxidized or disappear.

Looking back in history, the 1920s brought new technology which allowed enterprising millers to separate wheat components. They removed the germ, germ oil, and bran, and the remaining white flour could be stored forever. Now white flour was accessible to the common person and not just to royalty and the wealthy. White flour also became a status symbol; the whiter the flour, the richer the household. But while some people were feeling rich, they were eating white breads and pastas with very few nutrients and thus were getting sick. In the 1940s, the U.S. government made it mandatory that some nutrients be returned to flour so the large mill companies “enriched” the flour by replacing 3 vitamins and 1 mineral.

For more details about grains and personal grain mills, read Grains of Truth by Donna Spann or check out her web site.

Chicken Cacciatore

Ingredients:

3 lbs. cut –up chicken pieces

1/2 cup olive oil

1/4 cup whole wheat flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup parmesan cheese

1 clove garlic, minced

2 cage-free eggs, well beaten

1/4 cup raw milk

1 tablespoon parsley, chopped

Sauce:

1 29 oz. can organic diced tomatoes

1 15 oz. can organic tomato sauce

1 teaspoon salt

1 teaspoon oregano

1 teaspoon basil

1 teaspoon garlic powder or 2 cloves, crushed

1 medium onion, thinly sliced

2 or 3 tablespoons olive oil

1 green pepper cut up in 1 in.x 2 in. slices

3 ounces mushrooms, sliced

1. Wash chicken and pat dry.
2. Heat oil to medium heat in large skillet.
3. Mix flour with salt, pepper, parmesan cheese and garlic in a plastic bag and shake together.
4. Combine eggs, milk, and parsley in a shallow dish. Shake chicken 2 pieces at a time, coating all sides. Roll in egg mixture and place skin side down in skillet. Brown all sides, turning pieces as necessary with tongs (about 20 minutes).
5. Sauce: While chicken is browning, sauté onions in a Dutch oven a few minutes, then add peppers and garlic.
6. Add all other ingredients of sauce and cook on low until chicken is browned. Carefully add pieces of chicken to sauce.
7. Cover tightly and cook on low for 30 to 45 minutes or until thickest part of meat is fork tender. Add a small amount of water if sauce becomes too thick. Chicken Cacciatore may be served plain or over cooked pasta of your choice.

Recipes of the Week: Persimmon Party

Wondering what to do with all those extra persimmons? Have you seen this elusive orange fruit in the grocery store or at the farmer's market and wondered how to employ it in your favorite dishes. According to Eating Well magazine, persimmons provide half the Vitamin C and one quarter the fiber we need daily. The "fuyu" persimmon is like an orange, squatty tomato and firm when ripe. These are great in place of apples or pears in your fave dishes. The "hachiya" persimmon is the acorn-shaped variety that becomes mushy to the touch when ripe and can be squeezed out to use in smoothies or for baked goods like cookies and breads. Here are some of our recipes using the persimmon. (Please share some of your creative uses for the persimmon!)

Baby Greens Salad with Fuyu Persimmons

Ingredients:
1 package mixed baby greens or fresh organic greens of your choice
2 thinly sliced fuyu persimmons
1 thinly sliced small red onion
1 container 4 oz. feta cheese or goat cheese

1. Arrange salad in a bowl.
2. Make dressing. Easy Dressing: Add 3/4 salad oil to a small mason jar.
3. Mix in 1 T. apple juice, 1 t. lime juice and 1 t. mixed herbs (1/4 t. basil, 1/4 t. oregano, 1/4 t. rosemary, 1/4 t. mint)
4. Shake jar and pour over salad.


Baked Salmon with persimmon salsa

1 large-2 medium salmon fillets

sea salt & pepper to taste

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon coriander

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

Salsa:

1 red onion

1 red or yellow pepper

1 orange

1 cup fuyu persimmon

1/2 cup finely chopped cilantro

1/2 jalapeno or pepper of your choice, depending on how much heat you want

1. Coat 1 large salmon fillet big enough for your family with olive oil. (We get it from Costco or Trader Joe's - You can substitute in the kind of fish of your choice. Mahi mahi is another one of our faves.)

2. Sprinkle with sea salt & pepper

3. Rub on mix of herbs, such as basil, oregano, coriander, garlic, lemon pepper and/or chili pepper.

4. Let salmon sit in a dish or on a platter and prepare the salsa in a small bowl.

5. Chop 1 red onion, 1 red or yellow pepper, 1 orange, 1 cup fuyu persimmon, 1/2 cup finely chopped cilantro and 1/2 jalapeno (or pepper of choice) finely minced. Make sure everything is in bite-sized pieces or smaller and stir together.

6. Add 1 tablespoon olive oil. (You can make this salsa ahead of time and reserve in ziplock bag)6. Grill the salmon approximately 10-15 minutes, depending on your grill and the size of your fillet. Watch for when the white fat juices start to ooze out the top and the salmon meat is flaky at the touch of a fork. Then it's done. You only need to grill on one side.

7. Top with persimmon salsa and serve with rice or potatoes or other favorite side.


Persimmon & Honey Cookies

Ingredients:

1/2 cup butter, organic softened
3/4 cup honey
1 egg
2 1/4 cups whole wheat pastry flour (or other flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup persimmon pulp (2-3 soft & peeled)

1 cup raisins
1 cup walnuts, chopped
1 cup semi-sweet or carob-sweetened chocolate chips, optional

1. Cream together butter & honey.
2. Beat in egg.
3. Sift dry ingredients and add to butter mixture.
4. Stir in nuts, raisins and chocolate chips.
5. Lightly grease cookie sheet and drop tablespoons full onto sheet.
6. Bake at 350 degrees for about 20 minutes until golden brown on top.

Cooking Club: Sandwich Soiree

We host a monthly Cooking Club at our house with 10 couples/families. Each month we pick a different theme and all bring ingredients. The ladies generally do the cooking and the men help with the eating and cleaning. Kids pitch in too or cook up their own concoctions in my daughter's pretend kitchen. This afternoon we had a "Sandwich Soiree" and shared decadent sandwich recipes. We thought we'd share some of the healthy ones with you...

TODAY'S MENU:
Italian Paninis
Healthy BLT with a Twist
Spinach Salad with Pears and Goat Cheese
Chocolate-Strawberry Ice Cream Sandwiches

ITALIAN PANINIS
1 loaf sourdough bread, sliced
1 package Italian pepperoni
1 package provolone cheese, sliced
Olive oil

1. Assemble sandwiches with cheese and pepperoni on inside.
2. Brush outsides of bread with olive oil.
3. Grill on panini pan, sandwich maker or George Foreman grill until golden brown and grill marks show. Serve.

HEALTHY BLT WITH A TWIST

1 loaf oatmeal flax bread made in breadmaker (recipe to follow)
2 tomatoes, sliced
2 avocadoes, sliced
Baby greens
1 package turkey bacon, fried
1 bottle goddess salad dressing

1. Slice bread and vegetables.
2. Spread goddess dressing on bread.
3. Assemble sandwiches with tomatoes, avocadoes, turkey bacon and greens.
4. Cut into quarters and use toothpicks to hold them together. Serve.

Dorina's Oatmeal Flax Bread

in the bread maker

1 1/4 cups water
3 tablespoons raw honey
3 tablespoons raw milk
1 teaspoon salt
1/2 cup uncooked oatmeal
1 cup Bob's Red Mill unbleached all-purpose flour
2 cups Bob's Red Mill white whole wheat flour
1 package active dry yeast
2 tablespoons ground flaxseed
2 tablespoons sunflower seeds or other seeds (add later)

1. Add all ingredients to your bread maker in order.
2. Select the Whole Wheat setting on your bread maker and begin.
3. When bread maker beeps before the end of the last kneading, add the sunflower seeds.
4. Remove bread from bread maker and cool on rack.

SPINACH SALAD with BLUE CHEESE, BOSC PEARS & POPPY SEED VINAIGRETTE

1 package/bunch baby greens lettuce
1 container blue cheese
1 bosc pear, thinly sliced

3 tablespoons grapeseed oil
1 teaspoon balsamic vinegar
1 teaspoon pomegranate juice or lime juice
1/4 teaspoon salt
1/4 teaspoon rosemary
1 teaspoon poppy seeds

1. Assemble salad with baby greens, blue cheese and pears.
2. Add oil, vinegar, juice, salt and rosemary to a small mason jar and shake.
3. Pour vinaigrette over salad and toss. Serve.

Double Chocolate Strawberry Ice Cream Sandwiches

For cookies:
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons whole wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup organic evaporated cane juice
5 tablespoons unsalted butter, room temperature
3 large cage free eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips or grain sweetened chips

1 container strawberry organic ice cream (Or, make your own if you feel inclined. We mix up raw milk, strawberries and honey in our Vitamix blender and then freeze it for a healthy strawberry ice cream treat.)

1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Melt bittersweet chocolate in double boiler or in a glass bowl on top of a small pot of boiling water. Whisk until smooth. Set aside to cool.
3. In a mixer, blend butter, evaporated cane juice and eggs until light and fluffy. Add vanilla.
4. Add dry ingredients, including cocoa powder, baking powder, salt and whole wheat pastry flour.
5. Mix just to blend. Add chocolate chips.
6. Use 1/4 cup to scoop portions. Form into balls and flatten onto parchment paper.
7. Bake approx. 15 minutes until little cracks form on top. Cool.
8. Scoop large spoonful of softened ice cream on one cookie and press another on top. Wrap in plastic wrap and freeze to hold shape or serve right away.

Recipe of the Week: Dorina's Honey Whole Wheat Pizza with Baby Greens & Fuyu Persimmons Salad

After the holidays, you might be looking for an easy, fun family night. Why not make homemade pizza with all your favorite toppings? Here's our pizza crust and if you have a KitchenAid or other heavy duty mixer or bread maker it's a snap.

Dorina's Whole Wheat Honey Pizza Crust

Use KitchenAid or other high-powered mixer with dough hook attachment.

1 package yeast
1 cup warm water
1 tablespoon organic sugar or honey
1 tablespoon salt
2 tablespoons olive oil
5 1/4 cups whole wheat flour (or a mix of 4 cups/1 1/4 cups unbromated white flour)
1 cup cold water (filtered is best)

Pizza toppings of your choice:

-We like

pepperoni, mushroom, green peppers and black olives.

eggplant, chicken, garlic and parmesan cheese for something fancy.

Thai chicken (Mix 2 tablespoons peanut butter with 1 tablespoon soy sauce to create a marinade for 1-2 sliced chicken breasts) with green onions, shredded carrots and crushed red pepper flakes for something exotic.


Directions:
1. Proof the yeast by adding yeast to 1 cup warm water. Let sit for 10 minutes until it starts to bubble.
2. Add the remaining ingredients to the KitchenAid bowl with yeast mixture.
3. Turn on mixer and allow to knead a min. of 10 minutes. Dough should be elastic and not too sticky. Add more flour if it seems sticky.
4. Divide dough into four portions and freeze or refrigerate if you don't plan to use right away.
5. Roll out 1 ball of dough per pizza and let rest 10 minutes rolled out.
6. Top raw dough with your favorite sauce and fixings.
7. Bake in oven approx. 20 min. on 400 degrees or until cheese melts and crust is "hollow" when you tap it with a finger nail. This dough is great for calzones or pizza pockets as well.

Here's an easy salad to impress your guests with color and in-season vegetables. The Fuyu persimmons are the squatty, firm ones, not the baking kind that get mushy. Cut the tops off and slice them like an apple. I found them this week at the Orange Store in Fresno on the NW corner of Shaw & Maroa Avenues.

Baby Greens Salad with Fuyu Persimmons

1 package/bunch mixed baby greens or fresh organic greens of your choice
2 thinly sliced fuyu persimmons
1 thinly sliced small red onion
1 container 4 oz. feta cheese or goat cheese

Arrange salad in a bowl.
Make dressing.

Easy Dressing:
Add 3/4 salad oil to a small mason jar.
Mix in 1 T. apple juice
1 t. lime juice
1/4 t. salt
1 t. mixed herbs (1/4 t. basil, 1/4 t. oregano, 1/4 t. rosemary, 1/4 t. mint)

Shake jar and pour over salad.