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Instapot Chicken Salsa Verde

Every year at this time I start cooking more often.  September and October always feel 'new' to me.  The start of the new school year, I guess.  Even though we are still in the grasp of the Covid-19 pandemic, schools are in session.  Some in person, some virtual, some masking, others maskless; but kids are back to learning.  And Foodie Mama s back to cooking.This recipe I made up on my own and it was delicious.  So easy.  Rachel bought me an Instapot last year for Christmas and I adore how fast it cooks chicken breasts.  They always come out juicy; it is really foolproof.I was in the mood for Mexican, but not with a lot of creamy sauces.  This recipe for chicken salsa verde can be used with tacos, enchiladas (which is how I served it tonight) or even as a base for white bean chicken chlli.  Using jarred salsa verde took all the guesswork out with regard to spices and measuring.  Just add salt, pepper and lime juice to taste, after cooking. Perhaps I was craving the green chili…
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Layered Greek Hummus Dip

Summer 2020 has almost come to an end.  Sadly, there were no large gathering, picnics, cookouts, or parties to speak of, due to COVID-19.  We are now prepping for the upcoming school year with an open mind and hope that our students are safe and are able to learn.This hummus dip would be great for a group gathering, but I enjoyed it myself over several days because sharing is not the thing to do at the moment.  Anyway, I am not trying to be down or to get my followers down, but it has been tough on everyone.  On to the recipe!
This is a great appetizer with a lot of flavors and textures.  You could swap out other veggies as you like.  Enjoy.Have a great Labor Day next weekend and try to hang on to the Summer and the beautiful weather we have been having in the U.P.xxoo, Foodie MamaLayered Greek Hummus DipIngredients:4 C hummus1 C Greek yogurt1 cucumber, diced1/2 C jarred roasted red peppers, roughly chopped1/2 C Kalamata olives, roughly chopped (or regular ripe olives)
1/4 C diced whit…

Spicy Chickpea Stew

Still under Shelter-At-Home orders.  Still no restaurants open for dine-in.  Still cooking a lot.  As I was perusing through the new recipes in NYT Cooking, I came across this colorful, interesting chickpea stew.  It is made with coconut milk, greens, hearty chickpeas and just the right amount of heat.  I modified the Times' recipe by adding grilled paneer cubes.  Such a comforting dish.  I brought some to Rachel at work today and she was full of compliments.  Rachel has a pretty good palate, so the good words coming from her means it is worth making again.  When Rachel texted me asking for the recipe I told her I'd be blogging about it soon.  Hope you enjoy it.

Spicy Coconut Chickpea Stew

Ingredients ¼ cup olive oil 4 garlic cloves, chopped 1 la…

Baking our Way through the COVID-19 Quarantine; Blueberry Scones with Lemon Glaze

I have been experimenting with Gluten Free baking lately, with varying degrees of success.  I had been looking for a GF scone recipe and just couldn't find one that was straightforward.  I found this easy recipe on Food Network for Blueberry Scones with Lemon Glaze and I modified it only slightly, to use GF Flour,  and they turned out great.  I made these at 11:30 PM last night.  The quarantine has done strange things to me, and my sense of schedule and time, as I'm sure to most.

I'm not a big fan of either coconut flour or almond flour; to me, they add unwelcome flavors which can be overpowering.  I find that the measure for measure GF blend flour (like King Arthur brand) seems to be the closest to regular wheat flour, without adding other tastes to the bakery.  I added 1/2 t of xanthum gum to this recipe as well (the recommendation is 1/4 t for every cup of flour) which resulted in a scone that was delicious and did not compromise on texture by being Gluten Free.  I als…

Stay-At-Home Order. Day: Too Many!

We are still under the grips of the COVID-19  Stay- at- Home order.  Now that we are getting into late spring, the pandemic is definitely going to impact the summer plans of many.  Thankfully, we don't have any major milestones this year.  I was looking forward to my niece's HS graduation and going to visit my sister and her family in Portland, however.  Hopefully soon.

The uncertainty is scary; we are all watching the devastation to many business and the toll it is taking on our local, national and global economies with each passing day.  Today, we heard there may be a drug which speeds up the recovery time.  Let's hope that is true.

I'm still not sick of cooking...yet.  But it would be nice to be able to go out for a pizza or take a ride up to the Keweenaw with friends to get a burger at the Eagle Harbor Inn.  Again, hopefully soon.

This is a dish I found in NYT Cooking and I thought I'd give it a try; they have great recipes and I get a lot of inspiration from …

So Fab, So Simple.... Lentils and Rice with Yogurt Sauce and Toasted Almonds

After too many days of eating sugar, gluten, too much meat, and too much other junk, I crave simple, whole, non processed, vegetarian food.  I need to reset my habits and get back on track.

Lentils are an amazing staple food.  I shared Foodie Mama's amazing recipe for Dal Makhani a while back.  This lentil dish is easier to prepare.  There is no need to soak the lentils overnight with this recipe, and the entire cook time is 1 and 1/2 hours.  The rice cooking technique is quite unique and almost fool-proof.

Toasted almonds and a tangy lemon yogurt sauce add additional flavor and texture to this humble recipe.  This dish can be made vegan by using non dairy yogurt.

We all need to be humble now.  COVID-19 still has its grip on the world.

Stay Strong Foodie Followers,

Foodie Mama 😷

Lentils and Rice with Yogurt Sauce and Toasted Almonds
3/4 C plain Greek yogurt  2T lemon juice 1/2 t minced garlic 1/2 t Kosher salt 1.25 C large green or brown lentils, rinsed.  If time perm…

The Cornish Pasty (Pie)

Being a Yooper,  I grew up on pasties.  All of my grandmothers and great grandmothers made them often and all of them tasted a little bit different.  I won't say which are my favorite, but the lard crust that Maima made was by far the flakiest.  A satisfying and filling meal, the pasty was brought to the Copper Country by the Cornish who worked in the copper mines a century ago.  Trips to England and our six months in Melbourne, showed us the varied ways pasties are made.  Here, not many venture beyond the traditional beef, rutabaga, potato, onion and (sometimes) carrot version.

While I have eaten a lot of pasties in my life, I have never made them.  Perhaps because of the ubiquity in this area, or maybe because, while they are very good, all the chopping (or chipping, as I will explain later) takes a considerably long time.

This version is taking a short cut, not on the chipping, but on the crust.   Pasties traditionally have their own flaky crust (the best part in my opinion) bu…