Saturday, April 20, 2013
Chicken, broccoli bleenies and garden greens
It's hard to believe we can already start harvesting and enjoying the fruits of our garden! Since we were out of town for a few days, and playing catch-up, pickin's from the fridge were slim. I had a head of broccoli and some bone-in chicken breasts. I went out to the garden and clipped some lettuce and oregano and here's what I came up with...
2 tablespoons extra-virgin olive oil
4 tablespoons water
2 garlic cloves, minced
1 1/2 teaspoons chili powder
1/2 teaspoon Italian seasoning
1/2 teaspoon cumin
1/2 teaspoon onion powder
salt and pepper to taste
6 bone-in chicken breasts
1. Preheat oven to 425 F. Oil 2 baking dishes with EVOO or coconut oil. Rinse chicken, pat dry and place in dishes.
2. Mix first 8 ingredients in a small bowl and blend well. Pour over chicken and rub by hand into and UNDER skin.
3. Bake for 40 minutes or until internal temp reaches 165F.
Bleenies are an ethnic favorite where I grew up. Usually made of shredded potato and deep fried, these are my "paleo" version of veggie yumminess! If you use cauliflower in place of the broccoli, they taste just like the real thing!
1 head of broccoli, stems trimmed of woody ends but not removed
2 tablespoons of roughly chopped onion
1/4 t garlic powder
1/4 t paprika
2 eggs, lightly beaten
2 tablespoons almond flour
1 tablespoon arrowroot starch
salt and pepper to taste
1/3 cup (maybe more as needed) of coconut oil
1. Cut broccoli into pieces and, beginning with stems, place in food processor and pulse until it looks as if it has been grated. Add onion and pulse again. Remove from food processor and fold in remaining ingredients except coconut oil.
2. Melt coconut oil in a medium skillet over medium high heat. Once the oil is hot, scoop out about a tablespoon full of the broccoli mixture and drop into oil. (I used a wooden spoon and leveled off the scoops so that they were about 1/4 inch thick. The mixture is very wet, so trying to form "patties" before cooking didn't work for me at all.)
3. Cook until patty is browning around the edges and sticking together, then flip and cook until browned on bottom (about 3 minutes for the first side, 2 for the second.) Do this in batches to maintain the heat of the oil. Remove from pan and lay on paper towels. Add oil to the pan if needed as you continue with the batches.
DRESSED GARDEN GREENS
1/4 teaspoon fresh oregano, chopped fine
1 garlic clove, minced fine
1/2 teaspoon onion, minced fine
3 tablespoons extra virgin olive oil
6 tablespoons red wine vinegar
1 teaspoon honey
salt and pepper
Combine all dressing ingredients, add freshly cut lettuce or a bag of spring greens and toss to coat.