Showing posts with label summer. Show all posts
Showing posts with label summer. Show all posts
Sunday, March 22, 2015
Herb Roasted Chicken with Summer Tomatoes Slow Cooker Recipe
I made a whole chicken yesterday in the slow cooker, and it turned out really well. We had some tomatoes that needed to get used up before they turned into pasta sauce, and I threw them on top of the bird while it slow-cooked. I loved the end result: a moist, flavorful chicken with gooey packed-with-flavor tomatoes. For an added bonus, you can save the crock drippings to make steamed rice.
The best rice in the history of the universe.
The Ingredients.
4 pounds chicken, whole or parts, your choice
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons herbes de provence (fancy!)
1 teaspoon smoked paprika
8 vine-ripened tomatoes
1/2 cup white wine (you could use apple juice)
The Directions.
Use a 6-quart slow cooker. In a small bowl, combine dry spices and set aside. Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears. If the chicken is fully thawed, t
his is much easier to do. Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down, to keep it extra moist.Wash and cut the stemmy part out of each tomato, and plop on top. Pour the white wine in, and cover the slow cooker. Cook on low for about 7 hours, or on high for 4-5. Carefully remove the bird from the pot, and retain the drippings to make a pot of steamed rice.
The Verdict.
I loved this meal. The chicken was cooked perfectly (I did 2 hours on high, 3 hours on low, and then it sat on warm for another hour) and the tomatoes were amazing. I am so glad to have made rice out of the pan drippings----it was a delicious side.
The kids ate their chicken dipped in barbecue sauce, because thats what makes them happy, and werent overly pleased with the seasoned rice, but did eat it.
Friday, March 13, 2015
Dog Days Of Summer
Now that we are in the final month of summer we want to share some of our Summer 2012 favorites and to hear some of yours!
Books: We have been lucky enough to find some time to tuck into a few good ones this summer and these two are standouts. Beautiful Ruins by Jess Walter is a really well written novel set in Italy in 1962 and modern day Hollywood. The backdrop is the making of Liz and Dick’s Cleopatra. It’s incredibly descriptive, beautiful and makes you feel like you are there. LOVED!!! Another great read is Gone Girl by Carolyn Flynn. It’s a thriller (not our usual fare) that unfolds in such a unique way that you can’t put it down. Can’t tell you any more but trust us on these two!
Movies: We loved “The Way” which was written and directed by Emilio Estevez. Came across this beautiful film by accident and have been recommending it all summer! Another one we liked is a documentary called “Picture Me,” which is a not so glamorous look at the working conditions inside the modeling industry, made by model Sara Ziff and her boyfriend, director Ole Schell.
Skincare: At TDM, we are always on the lookout for great skincare products without all the nasties. Sunscreen is a particularly difficult category because of the ever-changing information on what is safe and effective, but we are loving our Devita sunscreen this summer. It has a combo of titanium and (non-micronized) zinc in a refreshingly clean base with lots of good botanicals. The best part is that it feels great on our skin and provides solid protection. We are also interested in a line called Acure Organics. This is one of the cleanest lines we have come across and the chocolate mint lip balm is the bomb. Seriously. We love it.
Okay, now tell us your favorites of the summer- or whenever (please!)
- Jill
Green Bean Summer Salad Recipe with Italian Sausage Olives and Basil Vinaigrette
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| I loved the unique combination of flavors in this Green Bean Summer Salad with Sausage, Olives, and Basil Vinaigrette! |
Sometimes I think outside the box a little when I'm staring into the fridge wondering what to make with what I have on hand, and that's what happened with this Green Bean Summer Salad with Italian Sausage, Olives, and Basil Vinaigrette. I don't really know what made me combine these flavors, except I had fresh green beans and turkey Italian sausage that needed to be used, and I think olives and basil vinaigrette would taste good with just about anything. All I can say is, it worked. I'm calling this a "summer" salad because I wouldn't make this unless I had fresh green beans, but if you like all these flavors, be open minded and give this a try!
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Thursday, March 12, 2015
Summer Tomato Salad Recipe with Avocado Tuna Cilantro and Lime
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| Summer Tomato Salad with Avocado, Tuna, Cilantro, and Lime is the perfect lunch on a hot summer day. |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this simple Summer Tomato Salad with Avocado, Tuna, Cilantro, and Lime tastes amazing when it's made with ripe garden tomatoes.)
When it's truly hot outside, nothing tastes better to me than a salad like this one with juicy tomatoes, avocado, Italian tuna, cilantro, and a dressing with lime juice and olive oil. The salad started as a lunch inspired by the need to use up some cilantro, but it turned out to be a salad recipe I'm sure I'll be making over and over.
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Tuesday, March 10, 2015
Enjoying A Purely Delicious Summer
Guess what Im looking at? The Summer issue of Purely Delicious magazine! And its a doozy, jam-packed with plenty of eye candy, good eats + good reads.
In addition to the exclusive interview with Jason Mraz, featured on the cover, heres a sampling of the tasty recipes youll find inside:
Omid Jafari | Summer Eats
- Summer Mache, Red Radish & Young Fennel Salad
- Watermelon-Coriander Soup
Russell James | From 105degrees
- Strawberry & “Goat” Cheese Bruschetta
- Blueberry Buckwheat Coconut Granola Bars
- Summer Berry Tart with Créme Anglais
Jason Mraz + Alysse Fischer
- Super Salad with Rosemary Garlic Tahini Dressing
Matthew Kenney + 105degrees
- Shiitake & Young Spinach Dumplings with Miso Sauce
Yvelette Stines + Nwenna Kai | Soul Food
- Amazing Mac & Cheese
- Alive Pumpkin Pie
Drooling yet? Heres some Chef Omid eye candy to savor:
Looking for a raw-friendly place to escape to? Theres a fab feature on Raw Retreats:
That ought to whet your appetite!
Hungry for more?
Order your subscription to this terrific raw food and eco-lifestyle magazine HERE. Remember to mention In The Raw when ordering, and youll get a fun gift with your first issue. You can also find a list of retail locations in the U.S. and Canada where you can purchase a copy.
Okay, Ive got a date with Jason Mraz and a hammock! *wink*
Saturday, March 7, 2015
Patty Pan Squash Skewers With Orange Marinade The Perfect Vegan And Gluten Free Summer Barbecue!
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| Vegetable skewers are great to serve at a BBQ! Follow Foods For Long Life on FACEBOOK . |
Patty Pan Squash
Patty pan, also known as scallop squash, are perfect for barbecuing. Their flesh is firm and they stay on the skewer, unlike their cousin, zucchini. Pair them up with mushrooms, onions, peppers, or other veggies that will take similar amounts of time to cook, and you have a simple, but very impressive looking meal.
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| If you can find them, buy baby patty pan squash, about 3 inches in diameter. 1 cup is only 23.4 calories! |
Marinades
You can buy a marinade from the store or just use your favorite Italian salad dressing. I like to make my own with a little citrus juice (orange, lime or lemon), extra virgin olive oil, garlic (of course), pepper, something salty, and something sweet. Experiment to see what you like. Dont worry too much about the calories from the oil as most of the marinade will drip off during the cooking process. Oil also helps prevent the veggies from sticking to the grill.
Heres a simple recipe for patty pan squash skewers with an orange marinade. Serve them on top of brown rice, orzo, or quinoa or wrapped in a tortilla.
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Patty Pan Squash Skewers with Orange Marinade
Vegan, Gluten Free
[makes 6 skewers]
For the marinade
1/4 cup orange juice
3 tablespoon extra virgin olive oil
2 tablespoons gluten-free soy sauce
2 or 3 cloves garlic, skins removed and pressed
2 tablespoons agave nectar
1/4 teaspoon black pepper
1/4 teaspoon salt
For the skewers
6 small patty pan squash
18 crimini mushrooms
1 large red onion
Combine all marinade ingredients, mix well, and set aside.
Make the skewers. Clean the onion and cut in half vertically. Then again in thirds vertically. Separate into big chunks. Set aside.
If you buy the baby patty pans, cut in half vertically. If they are large, cut each half again vertically. Set aside.
Clean the mushrooms with a clean, damp paper towel. Without removing the stems, trim them in line with the mushroom cap.
For each skewer, place a double slice of onion, a mushroom, and a piece of patty pan squash, another double slice of onion, another mushroom, another piece of patty pan squash and end with another double piece of onion and a mushroom.
Place all of the skewers in a large, shallow roasting pan. Pour the marinade over the skewers. Let them sit in the marinade for 10 to 15 minutes, turning occasionally until they are well coated.
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| Pour marinade over skewers and turn to coat. |
On a low flame, place the skewers on the barbecue and cook slowly, turning every three minutes, until they are tender, about 20 minutes. Save the marinade from the roasting pan and use it to baste the skewers while they are cooking. Its important to turn the skewers frequently, especially when you first put them on, to prevent sticking.
Once the squash is fork tender, remove from the barbecue, sprinkle with freshly ground black pepper and serve on top of your favorite grain. Rice and quinoa are good gluten-free options. Or, cut them into smaller pieces and place inside a warm tortilla with salsa.
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| Patty pan skewers served over orzo pasta. |
Enjoy!
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