Simple Kitchen 5-31-15

Simple Kitchen 5-31-15 hour 1

So much going on, and Missy has got the info.  Chris Angelus of Right at The Fork and Portland Food Adventures is on with Missy to talk about his journey into food podcasting, and the growth of the Portland food scene.  Chris makes Missy and James jealous with a planned Food adventure to Barcelona.

Simple Kitchen 5-31-15 hour 1

Missy is obsessed with sriacha. Missy has a few more recipes to help you lighten up your life. Strawberries are in season, and Missy is gonna teach you how to make the most of these sweet little gifts from heaven.

Mediterranean Roast Turkey!

Ingredients

  • 2 cups chopped onion (about 1 large)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon Greek seasoning mix (such as McCormick’s)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (4-pound) boneless turkey breast, trimmed
  • 1/2 cup fat-free, lower-sodium chicken broth, divided
  • 3 tablespoons all-purpose flour
  • Thyme sprigs (optional)

Preparation

Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.

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Garlic Chicken

The garlic becomes creamy and mellows as it cooks. Spread it on chunks of crusty French baguette and soak up the fabulous sauce as you enjoy every morsel of this super-tender chicken. If you’re tight on time, substitute 3 pounds of chicken pieces rather than cut up the wholechicken. Also, look for garlic cloves that are already peeled.

  • Yield: 5 servings (serving size: 4 ounces chicken, about 3 tablespoons sauce, and about 8 garlic cloves)

Ingredients

  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons butter (skip if you like)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 40 garlic cloves, peeled (about 4 whole heads)
  • 2 teaspoons fresh thyme leaves
  • 4 teaspoons chopped fresh parsley (optional)

Preparation

1. Combine first 3 ingredients in a small bowl.

2. Discard giblets and neck from chicken. Rinse chicken and pat dry. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat until butter melts. Sprinkle chicken pieces evenly with salt and pepper. Add chicken pieces to pan; cook 2 1/2 minutes on each side or until golden. Remove chicken from pan; place in a 4-quart electric slow cooker.

3. Reduce heat to medium. Add garlic to drippings in pan; sauté 1 minute or until garlic begins to brown. Stir in broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on LOW for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired.

 

Buffalo Chicken Wings

 

3 pounds chicken wing drummettes, skinned (30 drummettes)

1/4 teaspoon freshly ground black pepper

3/4 cup thick hot sauce

2 tablespoons cider vinegar

1 teaspoon reduced-sodium Worcestershire sauce

2 garlic cloves, minced

Blue Cheese Dip

30 carrot sticks

30 celery sticks

 

Preparation

1. Preheat oven to 450°.

2. Line a jelly-roll pan with foil; coat foil with cooking spray. Place chicken on prepared pan; sprinkle with pepper. Lightly coat chicken with cooking spray. Bake, uncovered, at 450° for 7 minutes or until lightly browned.

3. Combine hot sauce and next 3 ingredients (through garlic) in an oval 4-quart electric slow cooker coated with cooking spray.

4. Remove chicken from pan; drain on paper towels. Place chicken in slow cooker, tossing gently to coat with sauce. Cover and cook on HIGH for 3 hours or until chicken is very tender. Serve with Blue Cheese Dip, carrot sticks, and celery sticks.

 

 

 

Simple Kitchen 5-24-15 hour 1

Missy went to the kick-off party for FEAST and saw dancing meat carvers. Tressa Yellig of Salt Fire & Time is in with Missy and James and is talking all about therapeutic foods. Bone broth is presented, tasted, and approved.

 

Simple Kitchen 5-24-15 hour 2

Lounges, Pubs and Taverns. Missy is obsessed with them all. Missy is going to help you get out and enjoy the summer by using one simple tool. Your crock pot. Also, she’s got a few tips and tricks for portion control and cooking for one or two people. Things take a strange turn

Char Siu, the Chinese version of barbecue,

  • Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients

  • 1/4 cup lower-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons honey
  • 2 teaspoons minced garlic
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon five-spice powder
  • 1 (2-pound) boneless pork shoulder (Boston butt), trimmed
  • 1/2 cup fat-free, lower-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

 

Big Juicy Burgers

Makes 8 servings
Prep Time: 15 minutes
Cooking Time: 7-9 hours
Ideal slow cooker size: 4- or 5-quart

Ingredients:
1 cup chopped onions
¼ cup chopped celery
2 lbs. ground beef
1 tsp. salt
½ tsp. pepper
2 cups tomato juice
2 tsp. minced garlic
1 Tbsp. ketchup
1 tsp. Italian seasoning
½ tsp. salt

Preparation

1. Place chopped onions and celery in your slow cooker.
2. Place the beef, 1 tsp. salt, and pepper into a large mixing bowl. Use your hands to mix the salt and pepper into the beef. Divide the dough into eight balls, each the same size.
3. Flatten the eight balls of beef so they look like hamburger patties. Place the patties in the slow cooker on top of the onions and celery. Try not to stack them. If you have to, stager them so they don’t lie exactly on top of each other. Wash your hands well.
4. In a medium-sized mixing bowl stir together the tomato juice, minced garlic, ketchup, Italian seasoning and ½ tsp. salt. Pour this sauce over the patties in your slow cooker.
5. Cover your slow cooker. Cook the Burgers on Low for 7-9 hours.

Serving Suggestion: To serve, place each Big Juicy Burger with a bit of the sauce on a hamburger roll. Feel free to add toppings of your choice: cheese, pickles, lettuce, tomato or mustard if you wish. Serve with crackers, chips, or fries if you wish.

The Simple Kitchen 5-17-15

Simple Kitchen 5-17-15 Hour 1

Missy’s back after rubbing elbows with the President. The Farmer’s markets are opening all over Portland and Missy and James have the info for you. Missy is obsessed with Bread!

Simple Kitchen 5-17-15 Hour 2

More on the history of bread. Missy wants you to keep eating healthy even when you’re eating out. FEAST is coming soon and Missy has details.

The Simple Kitchen podcast 5-3-15

Simple Kitchen 5-3-15 Hour 1

Dan Letchinger, Product Manager of DAVE’S KILLER BREAD is in the Simple Kitchen to talk Million Dollar Buns, The greatest burger recipe and the pure awesomeness of Dave’s Killer Bread.

Simple Kitchen 5-3-15 Hour 2

Suzeanne of Guten Foods is in with Missy and is talking German cuisine, and the history of Der Rienlander and Gustav’s. Missy is obsessed with leeks.