A Polifroni Dinner: Apple Chicken, Collard Greens & Sweet Potato/Parsnip Hash

IMAG4294.jpgI will confess, I love baking. It fuels my creativity. It’s my art. Food is one of the ways I express myself. And I enjoy thinking of new recipes and baking/making delicious new things.

However, this isn’t very representative of real life. I like to post options for treats and desserts (and to make them for the market), but it’s not something I eat or make at home very often. I typically will make bake goods for blogs and give them away or I make them for my husband.

Why?

Because the everyday foods I eat are not nearly as pretty as my baked goods. They are less awe-inspiring. A little less pizzazz. They seem so simple. They’re not as sexy. But they are delicious. They’re what I enjoy eating.

In real life I could eat cabbage everyday. It doesn’t smell good. It doesn’t necessarily look good either. But I love the taste.

I wanted to start this week off with something that my husband and I typically eat for dinner.

It has flavor. This dish had color. It has variety. And it is filling.

It’s not complicated. It’s super easy to make. And it doesn’t take long to make.

Polifroni Dinner Night

(this served 3 people, plus leftovers)

Apple Chicken

  • 1 lbs. chicken breast
  • 1 apple
  • 2 tbsp honey
  • sea salt and pepper

Collard Greens

  • 1/2 bunch collard greens
  • 1/4 red onion, diced
  • 1 tbsp bacon fat, ghee, or coconut oil

Sweet Potato & Parsnip Hash

  • 1 sweet potato
  • 1 parsnip
  • sea salt and pepper to taste
  • 2 tsp minced garlic
  • 1-2 tbsp bacon fat, ghee, or coconut oil

Let’s Make it Happen:

Peel the sweet potato and parsnip. Dice into cubes (I usually like to cube mine pretty small). Heat your fat in a skillet with the garlic on a medium heat. Add the sweet potato and parsnip. Season to taste. Allow them to cook, keep stirring them as prepare the other food. Cook them until they are tender (soft and a fork goes through the center, we put ours in a baking pan to keep warm while we made the other sides and so we could use the skillet).

Cut chicken into strips. Season with sea salt, pepper, and basil. Cook in a skillet on medium heat in another skillet. While it is cooking, dice the apples (we left the skin on). When it is almost done cooking (no longer pink in the center), drain it, and add the apples. Drizzle honey over the top. Turn to low, until the collard greens are done.

For the collard greens, remove the veins. Roll up the leaves. Thinly slice. Dice the onion. Saute the onion in a skillet with the fat until translucent. Add the collard greens. Salt. Cook until soft.

Serve it all up on a plate (props to my husband for plating this beautifully for me), eat and enjoy!

Hearty Root Hash

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I was raised on home cooked meals. My dad is a bomb ass cook. Legit and honestly he rocks and a lot of my passion for the kitchen comes from him and my childhood. My mother is a meat and potato kind of girl. Heavy on the potato side. We stopped eating potatoes over a decade ago. I still dig some other root veggies sometimes. A few weeks ago I was strolling through the produce section. Something that really brings joy into my life because I am like a child and easily entertained. I stroll, waiting, waiting on something to pop out at me. Allowing inspiration to take it’s course. This particle trip, parsnip was magnetically pulling me in. Kind of like flirting. I look at. I look away. No. I couldn’t. And then I look back. And then coyly look away. Needless to say you get what I’m going for. Eventually it finds it’s way into my  cart. it needed some friends. I admit freely that I don’t like eating it by itself. But it does pair nicely with some other roots. So I continue my inspired stroll. Picking up others as I go. Sweet potatoes. Rutabaga. Onion. Garlic. Butternut? (more work than I’m willing for this meal). Let’s add some sausage, make this a hash.

I am single. I live alone. This meal fed me for days and it was cost effect. I got one of each, so that a dollar or less for each. I chopped them into smaller cubes. And like I said I ate on it for days. And most importantly it tasted GREAT! Hearty and wholeness.  Continue reading “Hearty Root Hash”

Pick it Yourself: Perks of Foraging Your Food

I am a fan of local. Duh, I write it all the time. I sell at our farmer’s market. I am also a believer in doing as much for yourself as possible. Growing up we always had our own gardens. We hunted for our own food. Self-reliance was high on my father’s character-building. I am thankful for it.

IMG_20150816_151742A few years ago I found an article saying Seattle was going to build a forage market. So not just a place where you go buy beautifully staged rows of fruits and vegetables, but a scene of plants. Ready and bulging to be picked. You are in control. What’s ripe? Which ones are the best? It would provide not only more education on picking ou your own fruits and veggies, but it would provide a sense of pride. Pride in selecting and picking your food with your own two hands. RAD.

IMG_20150816_151353This year there is a new vendor in town. They are called the Pickery and I am in LOVE with them. I am in incandescent, stupid love. In love with their organic produce. In love with what they represent. In love with their idea. In love with their rows and rows laid out in front of me, bursting with produce. Waiting on me. Saying pick me, pick me. So many options.  Continue reading “Pick it Yourself: Perks of Foraging Your Food”