Chickens and Apples.
Do you ever go through a “food phase”? I certainly do. For the past six months I have been on a Chicken and Apple Sausage kick. Not sure why, but I
Two of my favorite ways to eat them are…
In a big salad filled with onions, yellow/red/orange peppers, raw pumpkin seeds (pepitas), baby romaine, half of an apple and a honey-dijon vinaigrette. Maybe throw in some craisins occasionally. And when I could eat cheese, parm cheese. Yum!
Or in a bowl filled with brown rice pasta, a smidge of olive oil, stewed grape tomatoes (recipe below) and wilted kale (recipe below – fyi, check out the secret ingredient). Toss together and you get a colorful, healthy and delicious dinner and leftover lunch.
One bouquet of Kale (Equivalent of 5-6 Stems) – remove from stems
1/2 Cup Apple Juice
One large Shallot
In large saute pan, add a tsp of olive oil and cook shallots for 2-3 minutes
Add the apple juice and let simmer for about 1 minute
Add the kale and cover the pan with a lid
Let the kale cook about 3-5 minutes or until desired.
For best results: cook this the night before for the flavors to meld together.
1 Carton Grape Tomatoes
1/4 Cup Olive Oil
1 Tbsp Red Wine Vinegar (I have also made this using a Rose Wine and was excellent)
1 Tsp Sugar
Salt and Pepper
Chile Pepper Flakes, to taste
Oregano, to taste
Heat Olive Oil over medium heat
Add the tomatoes, making sure to coat evenly
Cover the pan and let cook 5-10 minutes occasionally stirring
Add the Red Wine Vinegar, cover and let reduce for 3 minutes
Add sugar, stir and let cook another minute
Add salt, pepper, chili flakes and any other preferred spices
Cook until desired tenderness
Note: I prefer my stewed tomatoes to be extremely mushy, to the point where the skin falls off. Please tailor to your own liking.
Do you have any “food phases”?