Collard "Noodles"

The past weekend had a series of adventures including trekking excursions with a friend, precarious tree climbing/rope fetching with another, Easter holiday, and unexpected free groceries. A friend of mine has recently decided to move on in life and pursue new things. Thus, he is getting rid of everything he owns. In that he has gifted me his old climbing rope. No longer worthy of weight baring activities where your life hangs in the balance, it is suitable for some snazzy dog leashes and other fine products. Equipped with an idea, an old rope and some vintage carabiners - my next project will be constructing roughly 20 6ft. dog leashes.

In addition to the rope, my friend also gave me a grocery bag full of fresh collard greens from his garden. I never buy them at the store, but love them! Tonight I wanted to make something kind of original with them. Inspired by seaweed salads at Asian restaurants, I made Collard "Noodles." Seriously, once the greens have been cut thinly and then quickly cooked using this method, they taste like a perfect Asian pairing.

Pan Seared Chicken Breast with Asian Collard "Noodles"
and roasted Turnip Fries
serves: 1

Ingredients:

• 1 chicken breast
• 1/2 large turnip
• 1 tsp fresh grated ginger
• 1 clove garlic
• 1/4 tsp sage
• salt and pepper to taste 
  
• 5 large leaves of collard greens
• 1/2 tsp olive oil
• 1 tsp soy sauce
• sesame seeds (to garnish)

Instructions:

1. Cut along the middle of each leaf lengthwise, and cut out the center stalk of the collard greens.
2. Stack the halves on top of each other, with the cut sides aligned with each other.
3. Roll the pile tightly like a fruit-roll-up.
4. Cut the roll, using a very sharp knife, into thin slices, producing long "noodles."
5. Toss the "noodles" in a bowl with olive oil and a little salt and pepper and set aside.
   
6. Heat a large skillet on medium heat.
7. Chop ginger and garlic into fine pieces.  
8. Julienne turnip into fry shapes.
9. Sprinkle one side of the chicken breast with sage, salt and pepper.
10. Coat skillet with extra virgin olive oil - I usually eyeball it, but I would say no more than 1 Tablespoon, no less than 1 Tsp. Just pour a little into the center, swirl it around as it heats until all areas of the bottom of the pan are covered. 
11. Place chicken breast in the center of the pan and top with the chopped ginger and garlic and a sprinkle or two more of salt and pepper. Add the turnips around the chicken breast. Cover the pan with a lid and let sit undisturbed while the chicken cooks on one side.
12. To get a good sear, do not touch the chicken for about 5 minutes. Wait until you see steam escaping from the edges of the lid, then check to see if it has "seared" off (meaning that it has gotten crispy enough that the flesh has released from the pan and is not stuck to it any more). 
13. Flip the chicken breast over, and let cook another 5 minutes or until it is at the desired temperature of about 145-155 ºF.
14. Remove from the pan to your plate and let sit.
    
15. Quickly add the green noodles to the pan and stir around for about 30 seconds and then add the soy sauce. Stir for another 30-60 seconds until the greens darken in color and are a rich, deep green.
16. Plate next to the chicken and turnips, sprinkle with sesame seeds to garnish.
17. ENJOY!      

 


  

White Chile

Occasionally we all cause ourselves more stress than we ever needed to experience. The worst is admitting that the only source of the trouble was you. Stubborn, stupid, and (in the words of my sister) impetuous you. Is it an age thing? A gender specific thing? Or perhaps you're just mentally unstable.

I hope that it is merely age to blame. Thankfully, the hard part of pulling off the band-aid (admitting to yourself that you're stupid mistake is not unique to just you, it happens to everyone) is not too painful, and the sting subsides, leaving that feeling of relief.

Certain things remind you that things aren't as terrible as you initially made them out to be.  For example, you could come down with a mysterious disease leaving you bedridden in the hospital for days. Such a thing happened to a friend of mine recently. Thankfully, he is all better and he and his fiance are back into their normal routine. As a special "happy you are alive!" gesture, I made this chili for them. The great thing about this chili is the value. Memory value, I mean.

My Mom has made this since I can remember. One of my favorite chilis growing up, it was gobbled down in Winter, Spring, Summer and Fall. Just give it a try. I promise, it will help you feel energized and warm inside. Ready to tackle anything that jumps in your way.

 

An additional note: I usually add a little extra cumin, and if I want a little extra heat, a few drops of my favorite peppers sauce! (I recommend "The Pepper Plant" from Gilroy, California - best ever!)

Butternut Squash Fries!

The new year of 2013 has arrived with great opportunities waiting in the folds of its calendar. So many things have changed for me personally, and for my family, my friends, and community.
It wasn't until I made these fries tonight that I remembered - I haven't blogged in over a month!!!
So I whipped out my camera and took a picture before I took another bite - otherwise I would have missed the opportunity and would have devoured them all before a decent photo was taken.

Butternut Squash Oven Fries
 serving size for 1

Ingredients:
1 cup butternut  squash cut into 1/2 inch thick fries
1 tsp olive oil
1/4 tsp garlic powder
1/4 tsp season salt
1/4 tsp ground pepper
1/4 tsp ancho chili powder
1/2 tsp chili powder

Instructions:

Heat oven to 400ºF
Spray baking sheet with a little cooking spray or coat with a little bit of olive oil.
Combine all ingredients in a medium bowl.
Toss to coat.
Spread on baking sheet.    
Bake for 20 minutes, toss, and then bake for another 20-25 minutes (until soft and tender, and starting to get crispy!)

ENJOY!