Friday, June 26, 2015

Pesto and Spinach Chicken Roulade with Kohlrabi Fritters

I had planned on writing at least 1 blog post a week with a new recipe.   Last week I got behind between not feeling well and a family reunion.  I'll try to do 2 posts this week/weekend.

For the second week in a row the majority of my CSA share has been the same.  Its a litle difficult to find new things to do with garlic scapes and scallions.  Typically, I throw garlic scapes. scallions, and a little olive oil into my mini food proccessor and make a pesto.  The leftover scapes and scallions I chop up to keep on hand in the fridge, then its ready to throw into eggs, cooked greens, salads or anything else that tickles the fancy.  This week I used both the pesto and the pre-cut scapes/scallions to stuff chicken with.
Kohlrabi is more of a fun challenge.  Ive only gotten kohlrabi in my CSA maybe once a year.  Its a type of cabbage that tastes a bit like broccoli with both the bulb and leaves being deiciously edible raw or cooked.  Kohlrabi can be treated a lot like a potato.  That being said, I decided to make kohlrabi fritters this week, almost like potato pancakes.

Pesto and Spinach Chicken Roulade
2 boneless, skinless chicken breasts
small bunch of spinach (Or use frozen spinach defrosted and drained)
2 tbs minced garlic scapes
2 tbs minced scallions
3 tbs margarine/butter
2 tbs + 2 tbs olive oil
1/4 c pesto of choice

Preheat oven to 425f

In a heavy, oven proof pan (I used my Dutch oven) heat 2 tbs of olive oil, scapes and scallion for 3 minutes.
Add raw spinach and saute until wilted, about 5 minutes, making sure to stir frequently to keep spinach from scorching.

Cut the chicken breasts in half through the middle
*or you can pound them thinly 

Add a thin layer of pesto then the cooked spinach onto thinned chicken breasts.
Starting at the narrowest end, roll chicken up, tuck in open ends, and use toothpicks to secure.

In pan/Dutch oven that you used to saute spinach, heat 3 tbs of margraine and 2 tbs oil.
Add chicken to pan and cook for 3 minutes on each side, until lightly browned.

Place pan of chicken into oven and bake for 15 minutes.

Optional White Wine Pan Gravy
1/2 cup dry wine (I used a local semi-dry mead)
2 tbs margarine
1 tbs flour
splash of lemon juice

Remove chicken from pan and cover with foil.
Put pan on medium heat
Add wine, margraine and lemon juice.
Once heated, add flour, whisking constantly until desired thickness

Kohlrabi Fritters
2 c grated kohrabi, drained
2 tbs flour
1 beaten egg
salt & pepper to taste
2 tbs pesto 
*enough vegetable oil to have 1/4 inch in the bottom of a skillet

Grate kohrabi and remove ass much liquid as possible
(you can place in a clean towel and squeeze or, like me, squeeze out the liquid with your hands)

Mix remaining ingredients with the grated kohlrabi

Heat oil in a skillet, enough to be 1/4 inch deep
Form kohlrabi mixture into 1/8 cup ball and press into the hot oil to make a patty
Fry unti brown, about 3 minutes per side

Remove and place on paper towel to absorb excess oil.

Thursday, June 11, 2015

peanut chicken with bok choi

Another summer of fun with vegetable has begun!
I was a little late this year in getting my CSA paperwork in.  By the time I got it in my usual farm was sold out of shares; a blessing and a curse.  Wanting to still receive amazing local, organic veggies, I joined a new farm, Shared Roots Farm.  My first share contained: bok choi, asian greens, pea shoots, spring green, scallions and (my husband's favorite) kale.  The pick up for the share is next door to my friend's art studio.  I picked my share up then she and I spent the afternoon chatting, eating spring greens and pea shoots right from the bag.  My tummy was so happy!  Then came the dilemma, what do I do with bok choi?  I'm sure I must have eaten it raw in summer or rainbow rolls.  Research began.  I had already come up with a great peanut sauce recipe for slaw late last year.  Figuring that bok choi was an Asian vegetable, it must go great with peanut sauce.  A recipe for Peanut chicken with bok choi was born.

Peanut Chicken with Bok Choi over Noodles:
Serves 4, 
Prep time: 10 minutes
Cook time: 10 minutes

4 Chicken breasts, cut into bite size pieces
2 carrots, shaved or thinly sliced
1 large head of bok choi, thinly sliced
noodles of choice (used 1 pack ramen for my husband & 1 pack rice noodles for me)
pea shoots for garnish

1/2 c peanut butter (natural is best)
2/3 c soy sauce (I use gluten free)
1 tbs minced ginger or 1/2 tsp ground
2 tbs minced garlic or 2 tsp powder
2 tbs olive oil
2 tbs cider vinegar
1 tbs honey
3 scallions, chopped
splash of lime juice

Whisk together all peanut sauce ingredients and set aside

Rinse all greens and set aside in colander to allow to dry

Prepare noodles according to package, 1 pack per person
*pro tip: save the flavor packs, they come in handy for things like soups

Heat a large skillet or wok
Toss chicken with half the peanut sauce.
Put chicken in heated wok/skillet and cook through, about 7 minutes.
Add bok choi, carrots and remaining peanut sauce and cook until bok choi is wilted, about 3 minutes

Serve chicken, veggies and pan sauce over noodles.
Garnish with fresh pea shoots.