Ok so a really good friend of mine has taken to the woods for some time to quiet his life and regain balance. He’s a kick ass artist and as all artists know…. Quieting our thoughts is a challenge! (ya’ll should check out his work… He really is amazing and so so so talented!)
Kris LeBlancs website!!!
Here he is with my dog Rocky 🙂
He has started harvesting chaga – which is an amazing fungus that grows on birch trees…. Full of antioxidants and healing yumminess. I drink it every single day in a tea or used steeped in the water I use to make coffee and soups etc…
He’s also got into finding wild mushrooms. All kinds of different ones! He brought over some chanterelles the other day….. Ohhhh one of my favs!!! So of course it took me some time to figure out what to make but I found an amazing bottle of Marsala and decided on this recipe! Please enjoy every bite!
3 TBSP flour
1/2 Tsp paprika
2 chicken breasts sliced up
3 TBSP and 4 TBSP divided of butter
1 cup chicken broth
1/2 cup of Marsala
1/4 tsp of dried tarragon
Coat the chicken in the flour and paprika mixture… Leaving 1 TBSP for thickening the sauce later.
Melt 3 TBSP of butter in a skillet and cook Chantrelles until growing and the liquid of the Chantrelles start coming out. Put aside.
i actually used this as my butter this time arround
Put 4 TBSP of butter in the skillet, melt and then cook the chicken till no longer pink. About 3 min on each side.
Put the mushrooms back in, add the chicken broth, Marsala (and I added more) bring to a boil over medium heat… Add tarragon, and season with salt and pepper ( taste your food peeps… Only you know if it needs more salt and pepper… Salt helps bring out the flavour – it isn’t a bad thing!!! )
If the sauce doesn’t thicken enough for you – mix a little flour in with chicken broth ( to avoid lumps ) and add to the boiling sauce 🙂 if it gets too thick, add more Marsala
We served it over whole wheat spaghetti noodles – delish!!
So our neighbor came over with a big bunch of basil and parsley last night…ummmm ya I want that! Hello pesto! And…. It’s super easy to make but people think your fancy when ya serve it 😜. Frig Costos pesto is 13$ for a jar! This batch made just as much … It’s the pine nuts that get expensive but I had done a barter for a ton of pine nuts last year and just keep them in my freezer 🙂
Here’s my recipe – garlic scape pesto will be happening later this week 🙂
3 cups of fresh basil leaves – pack them in baby! Use lots!
3/4 cup of Parmesan cheese – finely grated
1/2 olive oil
4 cloves of garlic ( I always use more so – more like 6… But that’s me 🙂 )
1/4 cup of pine nuts – now here’s the secret… Toast those suckers! Put them in a frying pan on a medium heat and shake them around till they are a little brown! Ohhhhh the flavour!!!!
1/2 chopped fresh parsley
A pinch of coarse sea salt
Put it in a blender and blend it till it’s fairly smooth 🙂 if it’s not blending well add a little more oil
Put it in jars and freeze OR put it in ice cube trays and freeze then pop them out and put them in a ziplock and you can take out 1 cube at a time! 1 cube is perfect for a pita pizza 🙂
This should yield about 1 1/2 – 2 cups of pesto
I have to say I’ve tried a lot of guac recipes and none have measured up to the Looneyspoons one! A Canadian sister team who have put out the best cookbooks ever in my opinion. There are very few recipes I have tried in their books, that we haven’t liked. Everyone in our house LOVES the guacamole! Now I’ve made it A LOT so I don’t measure things and have modified – as most people do with their favourites! So here it is… With some personal modifications
2 ripe avacados – you know they’re ripe if they are not bright green and are some what soft when ya squeeze them.
Mash them up
1/2 a cup of minced onion – red or Spanish and if ya don’t have that just use a regular onion for goodness sakes! It doesn’t have to be perfect!!!
1/2 cup of chopped tomatoes- I use whatever I got – today I got the good stuff!!!
2 TBSP of chopped fresh cilantro! Seriously – I use probably double! I love cilantro!
1 jalapeño pepper – now if ya take the seeds out if won’t be spicy but I like a good kick in the pants, just sayin
2 TBSP lemon juice – taste it and if ya want more, put more!
1/2 tsp salt
A lot of garlic – seriously it all depends on your garlic – if you have good local garlic then 2 tsp or 2-3 cloves is enough but if you have the crappy garlic from far away…. Then much much more… Taste your food!!!!
1/2 tsp cumin
Mix er up and put the avacado pits in so the guac doesn’t go brown!
It will be gone before you know it
My son likes beef jerky and often gets it at the gas stations when we are traveling.my parents got us a dehydrator for Christmas 2 years ago and I’ve made beef jerky before with the spice mixes provided but we used them all up so I had to research a homemade mix… Man there are a lot of different ones out there! I found a few that I fused together to create this one 🙂 easy and not much work to make!
Slice a pound and a half of flank steak. Slice it really thin and try to keep the slices even so they all cook the same.
A nice sharp knife is key and cut opposite the grain of the steak so it doesn’t fall apart.
1/4 cup of Braggs Liquid Soy Seasoning
2 TBSP of Worchestershire Sauce
2 TBSP maple sugar ( brown if you don’t have maple)
2 TSP sea salt
1 TSP black pepper
1 TSP onion powder
1 TSP garlic powder
1 TSP paprika
Pour over steak slices and evenly coat. Refrigerate for at least 8 hours. I just put it in over night
Now if you have a dehydrator, then lay out the steak and set it at the highest setting … Usually 160F and run it for about 4-5 hours.
If you don’t have a dehydrator you can lay it out on baking sheets and put it in your oven on the highest rack and bake at 150 for at least 4-5 hours. Just check the consistency at around 4 hours . It will all depend on how thick you sliced your steak!
Enjoy… Hide from people if you want it to last!
So… I tried this for the first time this morning and yup … Blog worthy! And healthy! My life has been a train wreck lately and I need to get back on track so you’ll be seeing a lot more blogging in the next little while 🙂 feedback is always welcomed !! Please!!!
The standard bacon eggs and toast are a fav in this house but I have to come up with something better! I concocted this gem this morning…. So good! And so many combos can work!
1 whole wheat pita
Spread with a TBSP of garlic scape pesto ( any pesto will do!)
Sprinkle a little chopped onion
1 scrambled egg
2 slices of sliced Black Forest ham… I tore it up into little bits. I used ….
A few cherry tomatoes sliced up
2 TBSP of crumbled feta
Broil at 400F for about 6-7 min and eat! Yummy!
We’ve recently started getting weekly produce boxes from Strawberry Hill Farm. Once a week we meet up with their “bus” and get our goodies. We get curious about what’s going to be in it and then get excited about planning our meals with its contents 😍. This past week we got a bag of snap peas and 2 cucumbers which our kids devoured as soon as they saw them…. A bag of beautiful lettuce, salad turnip, zucchini, beet greens, Swiss chard, green onions, radishes and 3 heads of broccoli….
So we got home from a weekend away with the kids and needed to fix up something for supper. I grabbed a peice of flank steak- which we get at the local farmers market, and sliced it thin to put in a Thai marinade for an hour
2 TBSP of coriander seeds – crushed
1/2 cup of maple sugar ( to keep it clean but you could use brown sugar)
1/4 cup of Braggs Liquid Soy Seasoning
2 TBSP of lime juice
2 crushed cloves of garlic
1/2 TBSP of ground ginger
Let the flank steak sit in this marinade for about an hour or so- we used about a pound.
Heat up some sesame oil in a wok and cook up the steak – about 8-10 min.
We added some onion, broccoli, yellow and orange peppers, and a zucchini but you can put anything in it! In any amount!
Toss it around but not for too long – you want the veggies to stay crunchy!
And serve over noodles or rice 🙂
We really like these