Organic Steel Cut Oats with Blueberries and Agave Nectar

This is a filling, fiber rich breakfast that will make you never want to go back to the “instant” oats you may be used to.

Cals: 288 Fat: 3 Carbs: 62 Protein: 7 Net Carbs: 54 Sugars: 21 Fiber: 7

Cook Time: 15 min

Serves: 1

Ingredients:

• 1/3 C. Organic Steel Cut Oats
• 1 C. Water
• 1/3 C. Fresh Organic Blueberries
• 1 TBS. Light Agave Nectar
• Cinnamon optional

Instructions:

1. Cook oats in water for 15 min on medium, stirring often.
2. Place in bowl and top with berries, agave, and cinnamon.

Green Tomato and Bacon Pizza Pie

I bought some green tomatoes from Johnson’s Backyard Garden last Saturday and decided these babies are either getting fried or going on a pizza… Pizza it was and it was fantastic! Also today is the last day to vote for my Morel and Bacon Egg Rolls! If you haven’t voted yet ( I know many of you have, Thank you so much) please do! Vote here.

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 4 slices of Bacon, cooked until almost done
• Green tomatoes, 3-4 sliced (enough to cover pizza will depend on size)
• 8 oz Fresh Mozzarella, sliced into medallions.
• Olive oil, about 3 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   To Top: lay down oil, herbs, sprinkle with salt and pepper, then place mozzarella on top, Then tomatoes, then bacon, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden
   Enjoy and Cheers!

Roasted Fennel and Carrot Salad with a Balsamic and Yuzu Reduction Chicken and Gnocchi Surprises

This is a nice warm salad that’s fresh and seasonal. I usually don’t make warm salads but this dish was a reminder of how good they are and I think I will be doing this again soon! It’s great as a side dish or main meal.

Prep: 20 min

Cook Time: 45 min

Serves: 2-3

Ingredients:

• 2 chicken breasts, fresh
• 5-7 Carrots, sliced in half long ways
• 2-3 Fennel bulbs, quartered
• 1 C. Gnocchi (cooked as you like) I do butter garlic and parsley
• 4 C. Mixed Spring Salad
• 1 Shallot, sliced into 1/4 inch slices, long
• 1 Garlic clove, minced
• 1/8 C. Balsamic (for carrots, shallots, and fennel).
• 1/8 C. Chicken stock (for carrots, shallots, and fennel)
• Salt and Pepper
• 1/8 C. Yuzu (for chicken breasts)
• Balsamic and chicken stock (for chicken breasts) I’m not giving amounts on these so just have the containers available because you will have to eye ball it.

Instructions:

For roasted carrots, fennel, and shallots: Pre heat oven to 425 F. Cut produce and lay out on a large baking dish or pan (It’s helpful to line well with foil) add garlic, then drizzle with:

• 1 Garlic clove, minced
• 1/8 C. Balsamic (for carrots, shallots, and fennel).
• 1/8 C. Chicken stock (for carrots, shallots, and fennel)
• Sprinkle with salt and pepper

Bake covered with foil for 20 and uncovered for 10-20 more min until done.

For Chicken:

• Clean breasts and trim fat.
• Season with salt and pepper.
• In a large skillet heat 1-2 TBS of olive oil on medium high and add breasts.
• This is where you will start with 1/8 C. Yuzu, 1/8 C. Balsamic, and 1/8 C. Stock all equal parts into a measuring cup.
• Add a dash at a time coating the breast it will reduce and get thick.
• Though out the duration of cooking the chicken until done you will keep adding balsamic and stock when it starts to diminish. Make sure your last time you put a bit more in so you have some reduction left to pour on top of salad.

Enjoy and Cheers!

Everything you need to know about Austin’s Farmers’ Markets

I truly feel blessed to live in a city that has so many great farmer’s markets at my dispose. Just about any day of the week there is a market open to get those farm fresh goodies you have been craving…rain or shine I might add! What’s your favorite market?

I’m going to list and talk about these by area, enjoy!

Photo Courtesy of: Johnson’s Backyard Garden

♦South Austin’s Markets:

Barton Creek Farmers Market 

Hours: Saturdays

9:00am to 1:00pm rain or shine.

Location: On the back side of the Barton Creek Square mall parking lot overlooking the city—at the intersection of S. Loop 1 (Mopac) and S. Capital of Texas Highway (Loop 360). 

Details:

This is a great market that’s fun for the whole family and your pups! They carry a wide range of locally raised meats, locally grown produce, internationally prepared food, artisan breads and baked goods, as well as artisan crafts and gifts.

SFC Farmers’ Market at Sunset Valley 

Hours: Saturdays

Open Year-Round, Rain or Shine
9 am to 1 pm September – April

8:30 am to 12:30 pm May – August

Location:

3200 Jones Road, at the Toney Burger Center
Plenty (17 acres!) of free parking
Off Hwy. 290/71 eastbound access road, just east of the intersection of Brodie Lane and Hwy. 290/71 East Follow signs for the parking area (plenty!)

Details:

• Dog freindly
• This market has plenty of great finds, a few of my favorites are:

Austin Sea Veggies

Oma’s and Opa’s Farm

Pate Letelier

Photo Courtesy of :Rebeccamendations

South Austin Farmers Market

Hours: Saturdays

8am-1pm, year round

Location:  Parking lot of El Gallo Restaraunt on South Congress Avenue, across the street from St. Edwards University.

♦Central Austin’s Markets

Hope Farmers’ Market

Hours: Sundays

11am-3pm

Location: 414 Waller St. They are located in the heart of East Austin at the historic Pine Street Station. You can find them at the corner of East 5th and Waller St, just north of the train tracks.

Details:

The Sunday HOPE Farmers Market is a weekly gathering space for the Austin community to share:

• fresh vegetables and healthy prepared food
• artistic creations and live music
• wellness workshops
• community organizations and volunteer opportunities

SFC Market Downtown

Hours: Saturdays

9 am to 1 pm September – April

8:30 am to 12:30 pm May – August

Location: 400 W. Guadalupe, Republic Square Park
Plenty of free parking at surface lot next door and State Parking garage across the street.

Details:

• Meats, produce, prepared foods, and artisan goods
• Dog Friendly
• Live music

Photo courtesy of: Melanie Haupt

Photo Courtesy of: From Maggies Farm

♦North Austin Markets

SFC – Triangle

Hours: Wednesdays

Open Year-Round, Rain or Shine
March – September, 4 pm to 8 pm
October – February, 3 pm to 7 pm

Location:

4600 Lamar (46th Street and Lamar), Triangle Park at The Triangle
Plenty of free parking at surface lot next door and The Triangle retail parking garage down the street.

Details:

• Meats, produce, prepared foods, and artisan goods
• Dog Friendly
• Live music

Photo Courtesy of: SFC Owner

SFC – East Austin

Hours: Tuesdays OPENS MARCH 20th 2012

Open Year-Round, Rain or Shine  10 am to 1 pm

Location:

51st and Hwy 183 – YMCA East Communities Branch – 5315 Ed Bluestein
Plenty of free parking in the Y Parking lot and overflow parking near the golf center.

Details:

This market — and only this market – has a Double Dollar Incentive Program/Doble Dolares Programa. Come purchase $10 in fruits and vegetables with your SNAP – Lone Star Card, or your WIC Lone Star Card cash benefits f/v, and the Market Information booth coordinator will give you $10 DDIP / Doble Dolares money to spend on more fruits and vegetables. We will match your fruit and vegetable purchases every week!

There will be at least 10 fruit and vegetable farmers at this market on a regular basis, along with meats, eggs, cheese, honey, plants, and breakfast/lunch food vendors for a quick coffee and scone, or healthy lunch.

♦Cedar Park and More

Cedar Park Farms to Market

Hours: Saturdays

9am-1pm year round rain or shine

Location:

Lakeline Mall Parking Lot – Behind Sears and Dillard’s

Details:

This is my market (I live in Lago Vista). I love the variety here, it’s really great.

Some of my favorites are:

Johnson’s Backyard Garden ( I do a CSA with them and it’s great).

Smith and Smith Farms

CountrySide Farm Products

K & S Seafood

Razor Sharp will be there sharpening knives and tools.

Round Rock

Georgetown Farmers Market

Hours: Saturdays

8am- Noon the first Saturday in April, (4-7-12), through the week before Thanksgiving, November,(11-17-12), in the Scott & White Hospital Parking Lot at the corner of Oakmont & Univ.

Locations:

SEE WEBSITE FOR CURRENT LOCATION

Here are some great recipes using local farm fresh ingredients, enjoy! 

4 STEP Simple Chicken Thigh and Veggie Soup in the Crock Pot

This is a super easy dish to prepare in the crock pot for busy days! It’s healthy and prepared in four simple steps. Cooking this dish with bone in thighs give it a great flavor and is easier than other methods where you have to cut, cube, brown, pull etc…

Prep: 10 min

Cook Time: 7.5 hrs on LOW

Serves 4-6

Ingredients:

• 4-6 Free-Range chicken thighs, most of fat removed (as much as you can) I just peel it off with my hands and discard.
• 32 oz Kitchen Basics no sodium chicken broth
• 32 oz Kitchen Basics regular beef broth
• 3 Large organic tomatoes, chopped (about 2 cups or 1.5 cans).
• 4 Stalks of celery, sliced (about 1 cup)
• 1 Can of black beans
• 1.5 C. Corn, fresh is best (or one can).
• 2 Limes, juiced
• 1 TBS Sea salt, fresh ground pepper, mexican oregano, and chili powder (1 TBS each of these).
• 1/8 tsp Cayenne pepper
• 1 tsp Cumin powder, freshly ground is always better 🙂
• 2 tsp Garlic powder
• 1 TBS Zestybeandog Fine Herb Blend (Coming soon for purchase).

Instructions:

1. Cut produce that needs to be cut up and place in crock. Empty (drained) can of beans into crock as well.
2. Skin chicken thighs and place in crock.
3. Add stock to crock.
4. Add spices. Cook for 7.5 hrs on LOW or 4 on high. Chicken should come right off the bone.

Serve with a little Monterrey Jack or cheese of your choice and crackers if desired. Watch for the bone. I serve one thigh for each person with the soup, the meat comes off the bone very easily.  You can remove bone from thighs if desired before serving.

Chicago Dogs at Home…in Texas

Need a Quick, Easy, and Under 300 Calories Labor Day Grill Plan? (It’s under 300 calories IF you use an Orowheat Sandwich Thin rather than the buns in the picture) 🙂

Prep: 2 min

Cook Time: 5-8 min

Serves: 1

Ingredients:

• 2 Applegate Farms Hot Dogs You can use regular or organic, these are the ONLY hotdogs I’ll eat, they are free of fillers, nitrates and preservatives and they are delicious and low fat!
• 2 Buns of your choice, or Orowheat  whole wheat sandwich thin split in 2.
• 2-4 Sport peppers
• 4 Tomato slices, I like Heirloom or green ones if available.
• Yellow or spicy mustard
• 2 pinches of 2 % cheese (about a TBS).
• 1/4 tsp. Celery salt
• 1 Claussen spear, split in half long ways.

Instructions: (It’s simple)

1. Cook dogs on skillet or grill, turning so you get a nice brown dog.
2. Assemble : Bun, Mustard, Cheese, Dog, Peps, Tomato, Pickle Spear, then sprinkle with celery salt! Yes, you can top with mustard as well if you want double mustard.
3. Enjoy with a cold beer 🙂

Cheers!

Homemade Pizza with Collard Greens, Prosciutto, Sun-Dried Tomatoes, and Crispy Garlic

All I can say about this pizza is one word… UNBELIEVABLE!!!  Quote from my husband Evan: “This is the kind of pizza you order over and over again at a restaurant because it’s so good.”

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for collard greens, 10 min for crispy garlic, and 12-15 min for pizza.

Ingredients:

• Dough can be homemade or store bought- a good dough is important!
• 1 large handful of collard greens, chopped up small (1″x 1″)
• 1 Lemon, juiced
• 1/4 C Chicken stock
• 1 pinch of salt
• 6 slices of Prosciutto (find one cured with sea salt, not nitrates if possible).
• 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
• 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
• 5 sun-dried tomatoes (the dry kind, not in oil) sliced.
• 3 cloves of garlic, roughly chopped
• 1 tsp Olive Oil
• 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, and pinch of salt and stir).

Instructions:

• Preheat Oven to 350 to start (later you will bump up to 400).
• Add chicken stock, lemon juice, and pinch of salt to a medium skillet on med high, add chopped collard greens and cook for 3-4 min.  Transfer to a bowl.
• Cut up garlic and transfer to a small baking dish with 1 tsp of olive oil, bake for about 10 min.  They should be turning golden but not burning.
• Make sauce up with herbs from above in a small bowl.
• Start assembling pizza: Dough, sauce, cheese blend, collard greens, prosciutto, tomatoes, garlic, then parmigiano-Reggiano.
• Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the slight taste of lemon in the collard greens and the crispy garlic that penetrates this pie!

 

Super Healthy Chicken and Veggie Soup

This low fat treat is great for a cold night like tonight!  It’s got OVER 10 veggies in it! 🙂

 

Prep Time: 10 min

Cook Time: 20-30 min

Serves: A lot 6-8?

Ingredients:

• 2 chicken breasts, diced
• 1/2 head of purple cauliflower, broken down into small florets (JBG*)
• Broccoli florets, same amount as above (JBG)
• 4 carrots, sliced (JBG)
• 1/2 red bell pepper, cubed
• 1 onion, cubed
• 1 zucchini, sliced
• 1 squash, sliced
• 1/2 bunch mustard greens, chopped (JBG)
• 2 handfuls of collard greens, sliced
• Green Onion, chopped for topping (JBG)
• 2-3 cloves of garlic, minced
• 1/2 TBS fresh ginger, minced
• 3 limes
• 1 lemon
• 5 sprigs of thyme, pulled off stems
• Salt,  pepper, and cayenne  to taste
• 6-7 C. Chicken Stock, use a good quality one (without MSG) or homemade, I used 7 cups because I had extra in the fridge but two boxes is equal to 6 cups.
• 1 tsp butter

Instructions:

1. Cook onion and garlic in 1 tsp of butter until browned
2. Pour chicken stock in a large stock pot and turn on medium high, once onions and garlic are done transfer to stock pot with broth.
3. Wash all veggies and slice, cut, break up accordingly.
4. Transfer veggies to pot along with citrus juice and simmer for about 20 min.  Then season broth with spices to taste.
5. Cut up chicken breasts and let them cook for about 5 min or until done.

Serve with crackers or toast if desired.  Also this is great without chicken too!

*JBG means these veggies are locally harvested organic produce from Johnson’s Backyard Garden

Vegetables

Amazing Swiss Chard Recipe, Southern Style

This simple recipe is made with produce I worked for at the Johnson’s Backyard Garden in East Austin. The produce is local, organic, AND wonderful.  Everyone should seek out a CSA close buy and support them.  Farming fresh, organic produce is hard work and is deserved to be enjoyed sought after!

Prep: 5 min

Cook: 10-15 min

Serves: 2-3

Ingredients:

• 2-3 slices of fresh nitrate free center cut bacon, sliced into bits
• 1 garlic clove, minced
• 6-10 mushrooms, sliced
• 1/4 yellow onion sliced and quartered
• 1 bunch of swiss chard, chopped (organic)
• 1/2 C white wine
• 1 lemon, juiced
• salt and pepper to taste

Instructions:

1. In a large skillet cook bacon until crisp, transfer bacon out of skillet with slotted spoon.
2. Turn burner to medium and leave as much of the rendered bacon grease you would like to cook the rest of the ingredients, I leave about a TBS in there and wipe the rest out, more the better 🙂
3. Add the garlic, mushrooms, and onions and cook for about 3-5 min.
4. Add swiss chard and mix around for 1 min, then add wine and lemon juice, cook for another min or two to let some of the liquid reduce.
5. Salt and pepper to taste and then ENJOY!