Category Archives: Summer

Never Spare Me The ‘Sparagus

Yes, I know, I know;  I disappeared from the joys of expressing ones self in blogging.  A lot, and I mean a lot has been going on in my life, which I will get to writing as the days and weeks go by, but for now I am looking forward to getting my feet wet again with a simply delicious season-appropriate recipe.

Each seasons brings out natures finest in fresh food offerings.

Summer is probably best known for the berry season.  Strawberries, raspberries, blueberries.  Then we have juicy plump tomatoes that are warm from the sun and we promise ourselves as we slurp the tomato we will never eat a tomato in the winter again.  And what do we do?  Buy tomatoes in December.  A friend grows heritage tomatoes and I got a bunch off her last spring and I ate one like an apple in the car on the way home.  O M G!  It is amazing how they taste like, well like a tomato should.
Falls’ crisp cool air is symmetrical to the crisp bite into an orchard apple or pear.
Fall also gifts us with beautiful squash, potatoes, garlic, leeks and the every delicious versatile cabbage family that doesn’t hold anything against the baby cabbage aka Brussel sprouts.

And then we have spring.  You know what is one of my favourite spring foods? You guess it.  ASPARAGUS!  Never spare me the ‘Sparagus.

Oh as an interesting FACT, did you know this about asparagus?

“Depending on which study you read, between 22% and 50% of the population report having pungent pee after eating asparagus. But that doesn’t mean only some people’s bodies generate that smell. Researchers believe that, during digestion, the vegetable’s sulfurous amino acids break down into smelly chemical components in all people. And because those components are “volatile,” meaning airborne, the odor wafts upward as the urine leaves the body and can be detected as soon as 15 minutes after you eat this spring delicacy.

But only about one-quarter of the population appears to have the special gene that allows them to smell those compounds. So the issue isn’t whether or not your pee is smelly; it’s whether you’re able to smell it. If you smell a funny fragrance in your urine after you eat asparagus, you’re not only normal, you have a good nose.”

Ref: http://www.webmd.com/food-recipes/features/why-pee-smells-funny-eat-asparagus

Good news (or is it), I have good nose.

Asparagus is also said to be good for Kidney stones.  I get stones and as soon as I feel them, and trust me YOU KNOW, I eat a bundle of asparagus and within 24 hrs I am feeling much relief.  I just make a point of eating asparagus 2-3 times a week when I feel the stones reappear (and hold my nose when I pee).

Ok, enough chatter, lets get your fork and knife ready, this is a doozy!

Chicken Breast stuffed with Asparagus & Provolone Cheese

Ingredients
4 chicken breasts
1 bundle of asparagus (always tastes best from your own backyard or a friends)
2 cups of bread crumbs – add garlic powder, basil, rosemary, oregano, salt and pepper to taste.  Mix well.
2 eggs beaten
4 slices of Provolone cheese
Olive Oil
Cooking string

Put olive oil in pan.  Add enough to cover bottom of fying pan plus a little more.

Lightly steam your asparagus for 1 min.

Cut your chicken breasts in half but leave joined – butterfly.

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Add a slice of provolone and 3-4 asparagus pieces to the middle of your butterflied chicken breast.

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Tie up your chicken breast, but not too tight.  Just enough to hold it together.  Dunk the stuffed breast into the egg and roll it around to make sure it is good and covered.  Put in bread crumb mixture and cover completely.

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Turn on oil in pan to preheat while you do the rest.  med-high should work.
Place all your stuffed breast in the preheated pan and turn all 3 sides when browned.

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Preheat oven to 425 while your stuffed chicken is cooking.  Line a flat sheet (cookie sheet) with tinfoil.
Flip chicken breast to cook all around.

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Here they are, all browning up and ready to transfer to oven.

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Place in pre-heated oven, uncovered for 10-15 mins.  Remove and let cool for 5 minutes before serving. **Remember to remove the string before eating**

Because I love asparagus, I also made a steamed batch of asparagus with fresh garlic and shredded lemon rind and a Greek themed salad.

Dinner is served and what a fine feast it was!

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Delicious!

And my 2 delicious sides!

Hope you give this recipe a try, it does not disappoint.

Cheers!!!

Sandy

Homemade Organic Mint Green Tea Lemonade

Well, it’s been a while since I have posted. I’m so busy it’s really hard to find the spare time.  I have plenty blogs started with good intentions but time really isn’t on my side to get them finished and posted.

As I write this In my screened in room, I can hear the chickens clucking with pleasure as they nibble on their watermelon and the ducklings are splashing like teenagers in the kiddie pool.  The ducklings aren’t even 3 weeks old yet and they’ve been free ranging for a few days already.  You can’t keep them in the pen and feel good about it that’s for sure!! They find mud puddles, get filthy and hit the pool and swim and play.  I’m not sure you can ever have too many ducklings.  Anyways, on to my post topic.  The teas of summer…

I love fresh brewed iced teas. Passion and green teas chilled are my favourite. To makes our own really is a money saver and definitely a healthier option than most premade versions you’ll buy in the stores.  Often one of the first ingredients is fructose glucose.  By making your own, you can control the sugar, no fructose glucose, no colours, no *natural flavours added, and you can tweak it for your personal preference.

Summer is a great time to take advantage of the herbs in your garden and your infuser. If you don’t have an infuser I’m sure floating the ingredients will result in the same great taste. Infusers are great for keeping the solids out of your drink once you pour into a chilled ice filled glass, although some people don’t mind the chunks.  I don’t like mint. Typically. I love it in this tea though.

Recipe:

3 jars approx 1L each (mine are 946 ml. Glass jars. Close enough eh?!)
3 tea bags of organic green tea
1/2 cup of raw organic cane sugar
1 organic lemon cut into cubes (see pictures)
Mint leaves cut up (it’s a personal

imagePut water on to boil in kettle. Split the 1/2 cup of cane sugar between all 3 jugs.
When water has boiled, add to top of each jug. Once filled, add tea bags and set aside to brew.

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Cut up lemon and mint.

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Put lemon and mint into infuser.

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Let the tea brew and cool for approx. an hour. After an hour it will still be warm, likely, which is how I prefer it. When the warm tea is added to the jug with the infuser I find the flavours are steeped more into the tea for a more robust taste.

Chill and enjoy.

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*natural flavours added to foods, are really just a synthetic group of ingredients added to the food to enhance flavours.  The FDA has allowed these synthetics (chemicals) to be grouped under this one bullshit manipulative title … Really, true natural flavours aren’t an ingredient list.  That’s all I’m saying before I head off on a rant!