Lazy Day Gourmet

Garden Update 11/11/08

Garden Update 11/11/08, originally uploaded by darnlucky.

I am able to supplement my salad greens from the garden every day, and have been experimenting with some delicious collard wraps. Love my square foot garden!

We Haz Garden!

We Haz Garden!, originally uploaded by darnlucky.

This weekend, Basil and I got busy and built our first square foot garden box. We planted cabbage, red leaf lettuce, buttercrisp lettuce, collards, and the spinach, beet, and carrots that I started from seeds.

I can't wait to start munching on those greens!

www.squarefootgarden.com

"Honey I Fed the Kids" Chicken VIDEO

Ingredients (Per Freezer Bag)

2 chicken breasts
1/2 cups apple juice
1 teaspoons garlic
2 TBS cup honey
Salt & Pepper to taste

Prop open a one gallon freezer bag. Add apple juice, garlic, pepper, honey, and salt. Mix the marinade together in the bag by rubbing squeezing the outside of the bag. Once the marinade is well blended, the chicken breasts. Let out excess air, and seal the freezer bag. Label the bag, and lay flat in the freezer. Freeze.

Cooking Instructions:
Thaw.
Remove chicken from marinade. Discard leftover marinade.
Grill chicken breasts over medium heat until completely cooked, flipping once. Will need to cook about 7 minutes per side.

2 chicken breasts
1/2 cups apple juice
1 teaspoons garlic
2 TBS cup honey
Salt & Pepper to taste

Prop open a one gallon freezer bag. Add apple juice, garlic, pepper, honey, and salt. Mix the marinade together in the bag by rubbing squeezing the outside of the bag. Once the marinade is well blended, the chicken breasts. Let out excess air, and seal the freezer bag. Label the bag, and lay flat in the freezer. Freeze.

Cooking Instructions:
Thaw.
Remove chicken from marinade. Discard leftover marinade.
Grill chicken breasts over medium heat until completely cooked, flipping once. Will need to cook about 7 minutes per side.

Raw Zuchinni Fettucini with Pecan Pesto

Raw Zuchinni Fettucini with Pecan Pesto, originally uploaded by darnlucky.

Serves two.

Here's how I made it.

Zuchinni Fettucini: Peel one zuchinni per person into strips using a good old fashioned peeler.

Pesto: Put one grocery store bunch of basil, one handful of raw pecans, juice of half a lemon, 1 TBS of garlic, and salt to taste into the mini food processor, blender, or whatever you have to chop and mix it all up. Blend until smooth. Taste and adjust to the way you like it.

Serve the pesto over the zuchinni, and sprinkle tomato and pecan pieces on top for extra flavor and zing!

Raw Green Smoothie- Banana, Spinach, Blueberry

This is a green smoothie recipe that you can prepare ahead of time, and put into the freezer. When things like fresh berries are in season or organic bananas go on sale, you can buy in bulk, and package up a bunch of green smoothies for the freezer. Pop them out and blend whenever you need a quick breakfast or meal. Perfect raw make ahead food.
Lazy Day Green Smoothie Step 1

Prop open a freezer bag. Add two giant handfuls of spinach, one giant handful of bananas, and one giant handful of blueberries.

Remove excess air from the freezer bag. Label the bag and place in the freezer. If you are not using a freezer bag, just follow the same steps with whatever freezing container you like. I use Ziploc 1 Gallon freezer bags, and then wash them out and reuse them. I prefer freezer bags because they will lie flat in my freezer when I am preparing 14 to 30 days worth of meals at a time.



On Smoothie Day, empty your freezer bag into the blender. Add around 12oz of water. Blend!

You may need more water, depending on your blender. I have a cheapy blender, so I have to add tons of water to get those greens mixed in there.



This is how the smoothie will look after you blend it. Now, tip it back and go sit in the sun. Drink the whole glass, and think about something you are grateful for. Then GET BACK TO WORK!

5-2-08 Holy Red Pepper, Batman!

5-2-08 Holy Red Pepper, Batman!, originally uploaded by darnlucky.

I've had a few weeks to start getting my groove on with the raw food, and I think tonight I actually hit that threshold where I can transition into officially "chef'n it up!" I created this recipe tonight, and OMG, even if you don't try this as a main course, you should try this dish!

Carrot & Squash Pasta with Red Pepper Marinara by Bunnylicious Berry

Ingredients
2 small yellow summer squash
2 small carrots
1 large red pepper
Handful of fresh basil leaves
1 tsp garlic salt
1 tsp dried oregano
1 tsp dried parsley
1 TBS juice from fresh lemon
2 TBS olive oil

Instructions
Peel the squash and the carrots into "pasta" strips, and plate them in a pile with the carrot on bottom and squash on top. Save any left over squash and carrot pieces to blend into the sauce.

Cut the pepper into pieces, and put into food processor with the rest of the ingredients. Blend until as smooth as you like it. Taste and season to your liking.

Spoon the pepper sauce over the pasta strips. Garnish with sprouts and a small handful of fancy raisins.

This is the best thing I have eaten since I have been raw. The sauce is a little runny, but who cares! I tipped my plate and drank it all up. It's just scrumptious! ENJOY!