Pressure Cookers + Chicken and Dumplings

Next to farm fresh brown eggs, nothing conjures up an image of the farmhouse kitchen quite like the site of a pressure cooker. It’s Rockwellian in that it brings to mind iconic images of the aproned farmer’s wife peeling home grown carrots at the counter while on the stove behind her sits a huge pot-like contraption whistling and blowing steam through a small whole in its lid. The image leaves you with a feeling of wholesomeness much like homemade whole wheat bread. It’s as if the pressure cooker does something magical that only the farmer’s wife knows. After all, for some reason,…

Thai Collard Wraps (day 5 )

Today was supposed to be a day off from running or lifting but sometimes you just know it’s best to go ahead and put on your favorite running shoes, put your favorite song list on the iPhone, and get it done.  It feels better to do it than not. My nature is not that of a runner.  It goes against everything I can think of about myself.  But I have been and with consistency.  Some days it is much harder then others but running is always better then not running at all. Lunch today!

A Simple Smoothie

“Last night I had a glass of wine. Not so much to celebrate the new year but more to bury the last, there have been better years.”  This is what I had to say on New Year’s Day.  I am still mulling over my words. As is my usual, I didn’t make a resolution.  I am more likely to sit in a chair and assess last year rather then try to change the new one.  Assess I did, and of all the good things that happened, and good things did happen, I made a conscious decision in October of 2013 to become…

Let’s Talk Turkey

As with anything in cooking there are many ways to cook a turkey. It is only limited by your imagination. Beer can, the Louisiana Turducken, deep fried, you name it and someone has attempted it, some with better results then others. Simply put, I am from the midwest. When it comes to the holidays I want to know what I am getting into. On the holidays I don’t like change, I am good with tradition and see no need to break with it.

Poulet á l’ Estragon (Chicken Tarragon)

Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun.

Chicken Adobo

5 Tips for Better Grilled Chicken Breasts

Grilling boneless skinless chicken breast presents a set of problems. I’m a firm believer that leaving the skin on and the bones in your chicken goes a long way to alleviating tough, dried out breast. But it’s an unpopular decision, because of the convenience and the ease with which we can gobble up the boneless skinless kind. There are ways, however, to defend yourself against dry chicken. Bigger is not better when it comes to grilling a chicken breast. They don’t grow them like they used to. Today’s standard meat bird is a hybrid designed to grow big breasts and nice thighs. The birds of yesteryear, however, were…