Greek-style chicken and tomato with orzo

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I had a craving for youvetsi, so I tried to modify this Pioneer Woman recipe with Greek seasonings and orzo:  https://www.thepioneerwoman.com/food-cooking/recipes/a8917/chicken-with-tomatoes-and-garlic/ My modifications: 4 skinless, boneless breasts, each cut into three pieces; reduced olive oil to 1 Tbsp; added and sautéed one large shallot (½ inch chunks) and 10 garlic cloves before deglazing with white… Continue reading Greek-style chicken and tomato with orzo

Plum avocado summer salad

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This is a savory use of plum. We followed the recipe, “plum avocado summer salad,” from Food52.com. First, peel and cube 5 medium-sized black plums (we often use a mix of black and red plums). Peel and cube 2 medium-sized avocados. Gently place the plum and avocado pieces in a large mixing bowl. Drizzle with… Continue reading Plum avocado summer salad

Lentil and minced turkey sloppy joes

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A healthier version of a childhood favorite. We followed this recipe but used minced dark turkey meat instead of minced beef: http://www.foodnetwork.com/recipes/food-network-kitchens/lentil-sloppy-joes-recipe.html. We also omitted the last cup of water when combining the cooked mince with the simmered lentils; the lentil mixture had plenty of liquid. We also used one sprig fresh marjoram in lieu… Continue reading Lentil and minced turkey sloppy joes

Burmese lima bean soup with tender greens

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Heat 1 tsp neutral oil in a Dutch oven, then sauté 1 ½ cups minced shallots and ¼ tsp turmeric. Add 1 cup frozen lima beans and 4 cups hot water, then bring to a boil. Reduce to a simmer and cook until beans are tender. Using an immersion blender, purée the beans until relatively… Continue reading Burmese lima bean soup with tender greens