Welcome to My Kitchen

This is the place that I love to be. I like to be creative and cooking is what is doing it for me these days. It's kind of a necessity and it makes me feel accomplished. I like knowing what we are eating and where it comes from. I go out of my way to make sure this happens.
I like that I don't buy several household staples from a grocery store. I enjoy making applesauce, jams and jellies, apple butter, spaghetti sauce, spicy mustard, pickles and anything else I can.
I like getting dirty, getting my hands into things, feeling and experiencing my food from the beginning to the end. I like making things, growing things and bringing those two together to create a healthy meal. I like nourishing others and knowing that I did my best to give them the best.











Tuesday, March 22, 2011

Recipes for the Weekly Menu #3 Rosemary Chicken with Wild Rice

Rosemary Chicken with Wild Rice
This recipe taken from WW New and Complete Cookbook

You will need:
1 cup wild rice
1 TBSP olive oil
2 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken breasts, cubed
2 carrots, diced
2 TBSP finely chopped fresh rosemary or 1 TBSP dried
1/4 cup+2 TBSP orange marmalade
1/4 cup Dijon mustard
1/8 tsp freshly ground pepper

Directions:
1. Cook the wild rice according to the package directions.
2. In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute' until golden, about 2 minutes.  Add the chicken and carrots and saute', stirring frquently, 3-4 minutes.  Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard and pepper; cook, stirring frequently, until heated through, about 3 minutes,  Add the rice and toss to combine.
Nutritionals:  Makes 6 servings.  Serving size is generous 1 cup
304 calories, 6g fat, 40g carbs, 3g fiber and 24g protein.  This works out to 8 WW points.
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