This was my first official “juice” so first, a few thoughts: I don’t know if it’s odd or not, but one of my favorite things to do in the kitchen is cut fruits and vegetables. It’s calming to me, so, upfront, I really enjoy this aspect of making juice. Also, it’s pretty crazy to see how much stuff goes into the machine compared to how much comes out the other side, but it’s a good thing when you think about it: how else could I get this many fruits and veggies in one sitting?
And I picked a good juice from the menu to start with. I was apprehensive of this whole ginger-in-my-juice thing, but there’s so much pineapple in here that the end result of this mix is a sweet start with just a hint of all the great green stuff hiding within.
Keep reading for the recipe. Continue reading Week 33, Juice 1: The Green-Apple
Of all the stupid walls I built up around food, my preconceived hatred of grits has to be the stupidest one.
Seriously, grits are essentially cornmeal pudding, smooth and creamy, but totally filling (just like polenta, though one is yellow corn and one is white corn from what I Googled) — and polenta/grits have quickly become a food I totally love. That being said, I admit that Week 28, Meal 2: Shrimp and grits is the first time I’ve had the dish and it’s everything I was hoping it would be.
Chef Brian’s version features a spicy shrimp gravy punctuated by salty bacon, the slight burn of jalapeno and a nice kick of cayenne pepper. It’s a dish so good that you’ll want to lick the plate after you’re done.
Feel free. I won’t tell.
Continue reading Week 28, Meal 2: Classic shrimp ‘n’ grits
The last meal of Week 1 was a gentle end to the chicken-and-apple series as it struck the balance between the hard work I put into our first night’s sweet potato/kale/chicken dish versus the relative ease of making night two’s chicken/apple/onion panini.
It was also my first encounter with wild rice which I’ve learned 1) is not rice, but grass; 2) takes about an hour to cook; 3) is nutty, delicious and filling.
Keep reading for the recipe and directions to make Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing. Continue reading Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing
Update: Grab some extra chicken stock.
Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.
I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.
His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.
It’s not pumpkin pie, but it’ll do:
Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction
Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere
Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing
Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 1: Chicken and apples