Posts Tagged ‘goat cheese’

I tend to get chicken quarters (leg and thigh) at the Farmer’s Market more often than I get chicken breast or any other meat. Mostly because they are cheap, they are typically the perfect size, and they are hard to mess up. This recipe is just one of the simple ways you can make  chicken quarters.

2 bone-in, skin-on chicken quarters
1/4 cup olive oil
1 lemon, juiced
salt and ground pepper
1 tablespoon Dijon mustard
1 tablespoon honey

    In a bowl, toss chicken with olive oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).  Preheat oven to 375 degrees. Roast chicken, skin side down, in a roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.

    Stir together grainy mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

    I served this with a salad of local tomatoes, cucumbers, basil and goat cheese, and some sweet corn on the cob.  Another quick, cheap, and easy local meal.

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    It is summer here in North Carolina. To me, that means that the local farmer’s markets are packed with yummy produce! Going to the farmer’s market on Saturday mornings is one of my most favorite things to do. It’s like a candy store and toy store all in one. Plus, I’m surrounded with lots of other people who are just as excited about eating all that beautiful stuff. During the summer I have tomatoes pretty much every day. How can you resist such a tasty and beautiful fruit as the heirloom tomato? One other item I eat on a regular basis during the summer are purple hull beans. I typically cook them with a few strips of bacon, onion, garlic and whatever else I might have around.

    2 slices of bacon

    1 onion

    2 cloves garlic

    2-3 carrots

    1 bell pepper

    1 pound shelled purple hull beans

    In a medium size pot, over medium heat, saute the bacon until it starts to brown. Add the onion, and garlic and saute a few more minutes. Add the carrots, bell pepper and beans. Add enough water to cover by about an inch. Bring to a boil then cover and lower the heat. Simmer for about 30 minutes.  Season with sea salt and black pepper.

    I served this with some local corn and of course some heirloom tomatoes mixed with some basil, goat cheese, and balsamic vinegar.

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    Last weekend at the Durham Farmer’s Market I was introduced to Fickle Creek Farm’s famous smoked boneless pork chops. I had to try them. I decided to toss one into the slow cooker with some beans and veggies. Yum! Of course I served this with some local garlicky greens (a mix of chard and kale) as well and a few slices of some local bread from the farmers market topped with Celebrity Dairy Goat Cheese.  I didn’t follow a recipe, but here is what I did:

    1 small smoked boneless pork chop (about 3-4 ounces)

    1-2 cups dried beans (I used pinto and kidney)

    2 carrots, sliced

    1 onion, chopped

    Put all this in the slow cooker and cover with water (about 2-3 inches above the top of the beans). Cook on low for 8 hours. Season with salt and pepper. Yum!

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    Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

    Sunday: Polenta with Black Beans and Goat Cheese

    Monday: Butternut Squash and Sage Casserole

    Tuesday: Leftovers

    Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

    Thursday: Leftovers

    Friday: Curly Kale and Potato Soup

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    I love pizza, well, I love my pizza. I haven’t had one out that I liked as much.  I like a thick chewy crust with lots of tomato sauce and not too much cheese.  Most places are skimpy with the sauce, put way too much cheese on top and serve thin crust. Some of my favorite toppings include sautéed mushrooms and bell peppers, broccoli, and seasoned tofu (a co-op that I used to work for in AZ made the BEST vegan pizza). Tonight we had a simple pizza, just mozzarella, local pork sausage and goat cheese(local as well).  The crust recipe is a compliation of many recipes I’ve tried over the years. The sauce recipe comes from Table for Two by Joanne Stepaniak, it is simple and yummy!

    The Crust

    1/2 c whole wheat flour

    1 tsp sugar

    1 packet active yeast

    1/2 cup warm water (read the yeast packet if you’ve never done this)

    Combine in a large mixing bowl, and let stand for 15 minutes.

    In the meantime…..

    1 cup unbleached flour

    1/2 cup whole wheat flour

    1/2 tsp salt

    Combine in another smaller bowl.  After the 15 minutes, add this to the yeast mixture along with…

    1/2 cup warm water

    1 tsp olive oil

    You can knead this right in the bowl, adding more flour (either kind) as needed.  Cover with a damp towel and let rise in a warm spot for about an hour.

    The Sauce

    1 14 oz can diced or whole tomatoes (Muir Glen Fire Roasted are great!)

    5 Tbsp tomato paste

    3 cloves garlic, minced

    2 tsp olive oil

    2 tsp sugar

    1/2 tsp salt

    1/2 tsp oregano

    1/2 tsp basil

    Place everything in a medium-large sauce pan. Bring to a boil, reduce the heat to low and cook uncovered for 45 to 60 minutes (while the dough is rising), stirring occasionally.

    The Pizza

    Gather your toppings (shred your cheese, cook the sausage, chop the veggies-whatever you plan to put on top).

    Turn the dough out onto a clean board or clean counter top and roll out to desired thickness. Sprinkle some cornmeal onto the baking sheet and place the dough on top. Spread the sauce evenly all over the pizza. Top with cheese then the rest of the toppings.

    Bake for 12-15 minutes until cheese starts to brown.


    I served this with a simple salad of mixed greens and tomatoes.

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