Spicy Cumin Chicken, Coconut Rice, Spicy Black Beans, and Avocado

Finally a recipe again! I've been cooking a lot recently and keep failing to blog about it. Tonight, I made a simple meal to warm up on this chilly fall evening. I wanted something with a bit of a kick, was somewhat of a comfort food, and had a fresh element to it too. I came up with a spicy cumin marinade for the chicken, added coconut milk to my rice, and used store bought organic black beans with fresh avocado to create a delicious meal. Here is the recipe below:


Spicy Cumin Chicken:
2-3 cloves of garlic (diced or smashed)
6 tbsp olive oil
Juice from 1-2 small lemons
1 tbsp sugar
1 tsp Cholula hot sauce
1 tsp ground cumin
1 tsp salt
1 tsp cajun spice
1/2 tsp ground cayenne
1/2 tsp ground chipotle pepper
1/2 tsp ground paprika
1/2 tsp ground cardamon 


I used about 1.25 lbs of boneless, skinless chicken breasts that I trimmed and sliced thinly and marinaded for about an hour. I sautéed the chicken in a skillet until it was golden brown on the outside and had an internal temp of 165 degrees F.


Coconut Rice:
2 cups jasmine white rice
1 can coconut milk
2.5 cups water


Cook until the rice is soft and all the liquid is absorbed, about 20-30 minutes.


Spicy Black Beans: 
I just heated up a can of Organic Spicy Black Beans, but you can cook up your own black beans or use a can of regular black beans and just add cumin, cayenne, garlic powder, and whatever else you desire. I often use Cholula hot sauce to flavor plain black beans in addition to the additions above.


Slice a fresh avocado and add between 1/4 and 1/2 avocado to each serving for a bit of fresh flavor and to cool down the spiciness for anyone who isn't a huge fan of spicy foods. I also ground some fresh Cotija cheese on top after I took the picture above, which was a great addition. The entire meal took about 1.5 hours to make, including the marinade time. It makes approximately 4-6 servings depending on size. Delicious and simple, the best kind of meal. 


Enjoy!


xX,
Laura Christine

Another Fresh Summer Salad - Lemongrass Dijon Chicken with Cherries, Feta, and Baby Greens

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."  - Julia Child

Sometimes all I can do when I get home on a summer evening after a busy day at work is throw together a fruit salad and find some protein to add to the mix. Last night, I did just that plus a bit more and ended up with yet another delicious salad! This time I changed things up by creating a lemongrass dijon chicken marinade, which was surprisingly fresh and tangy with a touch of zip. I also pitted some juicy organic dark cherries and threw those into the mix with some lemon garlic feta. Mmm was it good! Here is the recipe!


Lemongrass Lemon Dijon Chicken


1 1/2 to 2 lbs organic boneless chicken breasts
1/4 cup olive oil
2 tbsp dijon mustard
1 tbsp honey
1 tsp dried lemongrass
1/2 tsp salt
1 tsp freshly ground pepper
Juice from 1-2 small lemons


Trim the chicken breasts and place in a shallow dish. Mix the marinade and pour over the chicken. Let sit for 30 minutes. Saute or grill until lightly browned, but cooked through.

Cherry, Feta, Chicken Salad Recipe


Marinade and cook the chicken ahead of time. Let the chicken cool while you prepare the salad.


4 oz of baby greens and or arugula
1-2 avocados, sliced and removed from shell
Approx 12-15 cherries, pitted and halved
1-2 oz feta (I used a lemon garlic flavor which complimented the marinade)
Cooked chicken, sliced


Place all the ingredients in individual bowls or a large serving bowl depending on your preference. Drizzle the salad with my homemade maple mustard dijon dressing or a dressing of your choice. Grind fresh pepper over the salad and serve! 


Cheers! 
xX Laura Christine

Fresh Summer Salad Paired with a Nice Glass of Wine and Whitman

"Keep your face always toward the sunshine - and shadows will fall behind you." 

- Walt Whitman

I have to admit I love this time of year! I love everything about it: the sunshine, the birds chirping at the top of their lungs, the flowers, the lush green plants, and the afternoon thunderstorms that last well into the night! 

I love this time of year for cooking too, because I can't get enough of adding whatever fruits are in season to a bed of fresh baby greens. There is something about the combinations of fresh and vibrant flavors and colors that makes my mouth water. I love to throw together an easy salad bursting with unique flavors and pair it with a glass of chilled white wine to have a little gourmet end to my day. 

The other day my local market had organic blackberries on sale and so far this year has been the best blackberry year I can remember. Each berry is plump and juicy with a bit of tart flavor that is barely noticeable over the intense sweet flavor. Whenever I see organic blackberries on sale, I buy up more than most people would think is necessary. This week I went for 4 small plastic containers of them, since I figured the peak of the season is probably well over by now. I always add the berries to my daily breakfast of greek yogurt and fruit, because it adds so much color, texture, and flavor variation to the mix. A few nights ago, I got the urge to add a handful of the berries to my salad and WOW was it good! Here is the recipe for an easy, gourmet salad that anyone would love! 

Blackberry, Apple, Gouda, Baby Greens, and Chicken Salad

What you will need (makes two to three large dinner salads plus more)

2-3 boneless, skinless chicken breasts (thawed and sliced horizontally or pounded thinner)

Marinade of your choice (see my homemade simple marinade recipe below)

4 oz fresh baby greens (I added arugula to the greens for more flavor!)

3-4 oz fresh blackberries (I recommend organic if available)

1-2 oz high quality gouda (I am a huge fan of Boar's Head Gouda - amazing flavor)

1 med apple (I chose a Pink Lady for the color and crisp flavor)

1 ripe avocado

Dressing of your choice (I used my homemade Maple Dijon Dressing - see recipe below)

Bottle of chilled white wine, summer cocktail, or beer of your choice

Simple Marinade Recipe:

Juice from 2 small to medium lemons (roughly 1/4 cup)

1/4 cup of olive oil

1/4 cup white wine (anything you have open or cooking wine works)

4 tbsp sugar (I used coconut sugar and often times use maple syrup instead)

Fresh ground pepper to taste

Salt to taste

Slice the boneless skinless breasts horizontally or pound them to make them thinner. Combine all the ingredients above and pour over the chicken and let sit for 30 minutes. Saute in a skillet or cook on the grill.

Here is the Maple Dijon Dressing Recipe:

1/2 cup olive oil

1/2 cup maple syrup

1/4 cup freshly squeezed lemon juice

1/4 cup dijon mustard

Salt and Pepper to taste

Combine all ingredients in a jar and shake well before serving. Makes 1 1/2 cups of dressing, so you can either scale down the recipe or just keep it in the fridge for next time! It saves well for weeks if not longer!

Salad Recipe:

Pour yourself a glass of wine!

Cook the chicken and set aside for 10-15 minutes while you make the dressing and prep the salad. 

Layer the bottom 2/3 of a large salad bowl or pasta bowl with fresh baby greens and arugula. 

Dice the apple and layer it on top of the greens.

Dice the avocado and place it on top of the greens and apple.

Thinly slice or dice the Gouda and add to the top of the salad.

Dice the chicken and layer it on top of the salad.

Add a handful of blackberries on top.

Grind pepper over the salad.

Pour as much dressing as desired over the salad.

Enjoy! 

A little passage from Walt Whitman that I felt the need to share:

"This is what you shall do; Love the earth and sun and the animals, despise riches, give alms to every one that asks, stand up for the stupid and crazy, devote your income and labor to others, hate tyrants, argue not concerning God, have patience and indulgence toward the people, take off your hat to nothing known or unknown or to any man or number of men, go freely with powerful uneducated persons and with the young and with the mothers of families, read these leaves in the open air every season of every year of your life, re-examine all you have been told at school or church or in any book, dismiss whatever insults your own soul, and your very flesh shall be a great poem and have the richest fluency not only in its words but in the silent lines of its lips and face and between the lashes of your eyes and in every motion and joint of your body." 

Cheers! 

xX Laura Christine

Homemade Kombucha

"Find something you're passionate about and keep tremendously interested in it."  - Julia Child

My mom and aunt have recently been into experimenting with fermenting and their first experiment was homemade kombucha. I have been somewhat addicted to kombucha for the past three years, but never even considered making it myself. After reading a book called "Wild Fermentation", my mom and aunt were determined to start making their own "homebrew" of kombucha. So for my moving away present, my mom gave me one of her kombucha mushrooms, because the mushroom she had gotten from my aunt had duplicated during her first kombucha fermentation. Only my family would consider giving something as slimy and gross as a kombucha mushroom as a gift, but I have to say I was excited to try making it on my own in Boulder. It is fairly simple and more cost efficient than buying the small bottles of it at the store for $3 or more each.

Homemade Kombucha

Here is what you will need:

1 large glass container (I used a gallon jar)

1 soft muslin or cheesecloth to cover the jar during fermentation

1 bottle of original flavor kombucha from the store

1 kombucha mushroom (can purchase at several online retailers)

6-8 black tea bags (I recommend organic and the highest quality available)

4 oz organic maple syrup

8 oz organic/raw honey

*you can also use 8-12 oz organic sugar to replace the honey and maple syrup

Bring 12 cups of water to a gentle boil and remove from heat. Add in the tea bags and let steep for 10min. Pull out the tea bags and add the honey/maple/sugar and stir well. Pour the mixture into your glass container once it has cooled enough to touch. Cover with muslin/cheesecloth and let the mixture cool completely to room temperature, I cool mine overnight. Add the kombucha mushroom plus 8-10 oz of already fermented kombucha. Replace cover and store for 7-10 days in an area away from bacteria and vinegar. I choose to keep mine in my laundry room. Check up on your mixture every few days to see how it is coming. You will definitely notice it getting less sweet and bubbly around 7 days. After the mixture has reached your desired level of fermentation, pour into smaller glass containers and refrigerate. If you wish, repeat the process for another batch! Keep your kombucha mushroom at room temperature and with at least 4-8oz of already fermented kombucha during the time that you are making your next batch. Enjoy! 

My homemade kombucha 

Brand of kombucha i used in my recipe - keep the jar and refill with your own kombucha later!

Kombucha mushroom, not the most appealing thing!

Cheers! 

xX Laura Christine

Paradise: Gorgeous Telluride and Delicious Grain Free Bars

Photo courtesy of Telluride Tourism Board

And when you crush an apple with your teeth, say to it in your heart,

"Your seeds shall live in my body,

And the buds of your tomorrow shall blossom in my heart,

And your fragrance shall be my breath,
And together we shall rejoice through all the seasons." - Khalil Gibran

An interesting and beautiful quote about how we should think of food as we eat it from one of my favorite poets and philosophers, Khalil Gibran. His poems on every aspect of life are thought provoking and right on in most cases. He is an author that is well worth owning and you will find yourself picking up every so often to rediscover his immense wisdom on life.

Photo courtesy of Dolce

Speaking of life, mine has been busy but exciting recently. Last week we had some abnormally warm and sunny weather and I had a few days off to soak up some rays, not to mention enhance the color of my freckles. I went up to Telluride last Thursday for a meeting with the owner of Dolce, the gallery that I was put in touch with for a full-time position that is opening in May. The interview itself went well and I'm keeping my fingers crossed that it all works out. Dolce is a gallery on the main street of the picturesque and posh mountain town of Telluride. Beau, the owner of Dolce, has been in the same location for several years and has developed quite the following. During our meeting, he mentioned that he has to keep his inventory extremely unique, because his clients are individuals who have the ability to travel all over the world and purchase anything they desire. I have to say, he has done an exceptional job of creating a space that is inviting and interesting. His selection of designers comes together flawlessly and their pieces of jewelry and sculpture are incredible. 


Before and after my interview, I was able to meet up with some friends of mine who has moved to Telluride in the past year for jobs. All three of my friends had very positive things to say about this thriving little mountain destination. I ate at a wonderful place called The Butcher and the Baker, had their organic chicken salad with huge chunks of perfectly moist chicken and grapes bursting with flavor. After my interview, I was a bit hungry again and was happy that I packed one of my trusty snacking companion grain free bars for the trip.

I seem to have gotten nearly everyone (and even every cat and dog) who tries my grain free bars somewhat addicted. The recipe is fairly simple and extremely healthy. I had my brother try a square from one of my first batches last spring and it took me actually making them with him to convince him that I made them. He kept asking me where the wrapper was and what brand they were. Then I got my mom, aunts, and rest of the family (especially those who are gluten free) trading in their other bought grain free bars for these freshly made variety. Finally, I made them at the cafe in Silverton this fall and now I have some locals and tourists alike hooked on them. I hope you enjoy these tasty little squares as much as I do!

I stumbled across the recipe for these flavor and nutrient packed grain free bars last spring when every week I was buying Lara Bars at the store for $1.50 per tiny bar and realized how simple the ingredient list was. It was primarily dates and nuts, so really how hard could that be to replicate? I loved Lara Bars because they are a quick, healthy snack I could take with me anywhere. They are sweet, moist, and flavorful. To top it off, they are gluten free. So I went to my primary recipe source, tastespotting.com, and searched for something similar to Lara Bars. Here is the recipe I found, but for some odd reason can not find now as I search for it on tastespotting.com. I guess its just our little secret recipe now! Happy baking and snacking!

Grain Free Bars



Ingredients:

2 2/3 cup coarsely chopped nuts (I used almonds, pecans, pepitas, cashews, sunflower seeds)


1 1/3 cup natural peanut butter (or almond butter), unsweetened, unsalted


6 oz dates, chopped roughly


1 1/4 cup water


1 cup chopped fruit (tart dried cherries, blueberries, and cranberries)


4oz unsweetened coconut flakes
 (shredded)

2 tbsp cocoa nibs

parchment paper

Directions:

Preheat the oven to 350 degrees. Coarsely chop the nuts in a food processor (chop the almonds separately from the rest of the nuts, as they are much harder than the others). Evenly cover a large baking tray with the nuts and toast for 10 minutes, or until lightly browned. Use the food processor to chop the fruit into small pieces and place in a mixing bowl. Then use the food processor to shred your coconut if you bought coconut flakes that weren't shredded previously and place this in the same mixing bowl as the fruit. Finally, grind up the cocoa nibs in the food processor until they are fairly fine, that way they will add a nice even flavor that won't overwhelm a bite. Place the cocoa nibs in the bowl with the chopped fruit and coconut and set aside. Combine the peanut butter, chopped dates and water into a sauce pan and heat the mixture on a low burner, stirring occasionally. As the peanut butter warms, it may seize up a bit, so add as much water as necessary to create a sticky, almost glue-like paste. As you are stirring in the water, you want to keep the mixture warm, but not hot.

After the nuts have been toasted for 10 minutes and have cooled slightly, combine them in the mixing bowl with the fruit and coconut. Pour the peanut butter mixture on top of the nuts and combine using a spatula or large wooden spoon. Make sure the peanut butter mixture evenly coats the fruit, nuts, and coconut. Line the sheet pan with parchment, then dump the sticky mixture onto the parchment. Use the back of your spatula or spoon to press the gooey mixture onto the pan evenly. Use your hands to finish pressing the mixture into an even layer if necessary. Place the bars into the oven, and bake for 15 minutes or until lightly golden brown around the edges to set the bars. Remove them from the oven and place on a cooling rack. Let them set for several hours and then cut them into small squares. Store them in the fridge, separating the layers with waxed paper.

Ode to Spring

One can love completely without complete understanding. - A River Runs Through It 

For some reason, starting each blog with a quote that has had an effect on my life seems like a nice way to kick things off. This particular quote is one of my favorites from an incredible novel by Norman Maclean. For all of you that love a novel that will wrap you up in the story from the first chapter, then you should definitely pick up a copy of this book. Maclean's writing style is easy to read and each word seems to flow methodically into a deep story about family, nature, and love. I read it for the first time while taking a "Flyfishing and Journaling" class in high school (yes only Durango High School would allow such a course) and fell in love with the story. Surprisingly enough, there is actually a very well done film adaptation by Robert Redford that even has a young Brad Pitt as one of the main characters. 


I am absolutely, completely head over heels in love with Spring. There you have it! This time of year, I get butterflies in my stomach each morning thinking about the days getting longer and warmer. I love waking up at 5:30 to light in the sky, although that now happens at 6:30 unfortunately. Daylight savings took away from my morning light, but at least will allow me to enjoy light in the evenings now. I love seeing the first hint of green in peoples front lawns and seeing buds from all the bulbs pushing their way up to show their bright petals in no time! I love how the birds just sing a different, more joyful and hopeful song all day long. I love flip flops and tank tops more than any other articles of clothing. I love grilling and salads, fresh fruits and veggies. There is something charismatic and exciting about spring, it warms my heart and makes me smile!


After baking all morning at work yesterday, you'd think I'd be sick of cooking for the day. At the Avalanche, I made a delicious Flourless Chocolate Cake and some spicy sweet Chai Tea Bread, which I promise to do posts on both very soon. Surprisingly, I got the urge to bake yesterday afternoon when I got home and had my heart set on making some flourless peanut butter cookies. You may be thinking, gross or how weird! Let me assure you, these little babies taste exactly the same, if not better, than their floured twins. They are hands down the simplest cookie I have ever baked and are packed with energy. I attempted to snap a few pictures a long the way of the baking process, but my nice camera is at the Canon factory for a little rehab unfortunately. So here is the recipe and happy baking! 

Flourless Peanut Butter Cookies


2 cups natural peanut butter (I use the kind in the bulk section of health food stores that is just peanuts that you grind into a container, so there is no added salt, sugar, or oil) 
1 1/2 cups granulated sugar (I used beet sugar from the health food store, works great)
2 large eggs (I used 3 small farm fresh eggs - lightly beaten)
2 tsp baking soda (I use aluminum-free by Bob's Red Mill)


Preheat your oven to 350 degrees. Combine room temperature peanut butter with the sugar and mix until smooth. Add in baking soda and mix. Then add eggs and mix until the dough is uniform and mostly smooth. Mine often appears slightly crumbly until you roll it into balls between your palms, then it becomes smooth. Place onto a cookie sheet and press down making a cross with a fork. Bake between 6 and 8 minutes, until the cookies are slightly brown around the bottom edges. Yields about 4 dozen. Recipe adapted from userealbutter.com. Enjoy! 


Peanut Butter and Sugar

After being combined:

Size reference for my small eggs:

Add in baking soda then eggs:

Result: A much smoother, yellowy dough

Roll dough into balls and place onto a cookie sheet:

Press a cross into them with a fork for traditional peanut butter cookie look:

Bake at 350 degrees for 6-8 minutes until golden brown and enjoy! :)