I love roasted chicken and when I wind up with left overs I make Chicken Salad!
I really don’t measure my ingredients, depending on how much chicken I have I toss it all together,
- Chicken, skinned, boned and chopped into cubes or small pieces.
- Celery, chopped, I like my salad loaded with celery!
- Onion, white, yellow, red, use what you have!
- Green Onion, gives a great taste, yes, use it along with another onion above!
- Mayonnaise , this is my recipe, it is super easy and quick and there is NO comparison to the store bought junk!
- Dijon Mustard, use just a little to give a twist of flavor, (optional).
- Salt & Pepper, I usually season the chicken before i mix the ingredients together, just a dash or two.
*It’s as easy as that! It only needs a few hours to settle and cool in the fridge.
I love my Chicken Salad topped with hemp seeds or a little gommasio, on greens such as spinach, kale or served in endive leaves.
*In my cover photo, fresh spinach and steamed baby broccoli.
Fennel is one of my favorite vegetables, both raw and cooked. Fennel’s flavor is subtle and decise at the same time, it is very unique.
There are two types of Fennel, male and female. The male is a plumb bulb like shape that has both a light citrusy and a sweet aromatic licorice flavor. (I personally am not a licorice fan but I do like Anise.) The female is a longer and flatter shape, a lighter taste and is best baked, grilled or braised. The male has a stronger, flavorful taste and is delicious raw, cut into salads or just by itself with a grind of pepper and a little evo, delicious!
Italian “Finocchio Gratinato” or “Fennel Gratin ” was one of my favorite dishes. A crust of bread crumbs, grated Parmigiano, seasoned and toasted under the broiler until golden. I tried it my way, the Judifood way, no gluten and I omitted the Parmigiano. I used almond flour, ghee, thyme, salt & pepper. My Autumn has a whole new feel, deliciously healthy and tasteful with a crisp warm coating!
Steam the Fennel slices for 10 minutes or until tender.
Turn on the broiler and melt 1/2 tbsp Ghee in a 10″ x 6″ broiler and oven proof dish.
Place the steamed Fennel in a single layer in the dish and drizzle with 1 tbsp Ghee.
Lightly salt the Fennel.
Cover the Fennel with the Almond flour and distribute remaining Ghee over the Almond flour.
Sprinkle with ground Thyme, Salt and Pepper.
Brown the Fennel Gratin under the Broiler for 10 minutes or until golden.
Minestrone comes from the “cucina povera” or “poor kitchen”. Created and elaborated from it’s own ingredients, a mix of leftover or fresh, slightly wilted or oven roasted vegetables or dried legumes possibly simmering with meat broths or bones, cheese crusts and dry bread crusts. Or like mine, without the elaboration of the last 4 listed but with a touch of dried herbs. Some omit the starches, the beans, potatoes and some add rice, barley or pasta. Minestrone can be what you want it to be, a soup, a “zuppa” (a stew-like consistency) or even a puree’. And deliciously decorated with grated cheeses, crispy bacon or like me, with my favorite olive oil and a grind of fresh pepper or like Joe, pureed and topped with crispy bacon and fresh bread (below).
But if you are like me, you use what you have including half of a roasted sweet pumpkin and rejoice from the grande finale of the composed “Minestrone”.
I sautéed 1 chopped onion and 3 cloves garlic in a couple tbsp. Evo in an 8 qt. pot.
- 2 roma Tomatoes, chopped
- 4 medium sizes Carrots, chopped
- 2 stalks of Celery, chopped
- 1 large red Potato, chopped
- 4 handfuls of fresh Spinach
- 4 Broccoli florets
- 4 Cauliflower florets
- 1/2 cup sliced Mushrooms
- 1 *handful of the following: dried chick peas, dried peas, dried cannellini beans & lentils (soaked for 4 hrs)
*1 handful = 1/4 cup
I sautéed all the ingredients for a few mins then added 1/2 gallon of Spring Water.
I added 1/4 tsp of:
- maggiorana, thyme, oregano, dill weed,
- 2 bay leaves and 3 tsps sea salt.
I let boil then simmer for an hour + and then added:
- 1/2 roasted sweetie pie Pumpkin, cut in large pieces (approx. 2 cups)
I added another 4-6 cups Spring water as needed and let simmer until all the dried legumes were soft and to just the right consistancy.
Buon Appetito to Joe and I!
I woke up early to fix something heart warming for Boss’s Day to take to the office. Both of my Supervisors deserve something sweet and deliciously healthy to celebrate their special day!
This Banana bread is definitely a keeper, delicious! I didn’t use an extra ripe banana, I used a yellow banana, it was soft but not overly ripe. I don’t like the sweet, overly mature taste they give. I also used half a 78% extra dark chocolate bar instead of cacao nibs. The recipe’s method/instructions are perfectly explained. I appreciate this in a recipe!