Guest Author, Author at Clandestine Kitchen

Rainbow Chicken Salad

Guest Author — Fri, 30 Apr 2021 14:39:25 +0000

Ingredients:
– 1 lb. cooked, shredded rotisserie chicken breast
– 1 1/2 cups chopped cantaloupe, in cubes
– 2 large celery stalks, finely diced
– 1 cup sliced red grapes
– 1/2 cup nonfat Greek yogurt
– 1 tablespoon lemon juice
– 1 tablespoon honey
– 1/2 teaspoon garlic powder
– 1/8 teaspoon Duxbury Saltworks sea salt and black pepper, to taste
– Chopped chives for garnish

Method:

1. Place shredded chicken, cantaloupe , celery, and grapes into a large bowl.
2. Mix and set aside.
3. Create the sauce by mixing together Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper.
4. Add sauce to the shredded chicken mixture and mix until combined.

NOTES:
– substitute the cantaloupe for green apple
– add pecans or walnuts
– Storage: will last in the fridge for 3-5 days
– Great for spring and summer outdoor activities
– Serve in lettuce cup or on top of a salad

The post Rainbow Chicken Salad appeared first on Clandestine Kitchen.

Fresh As Spring Frittata

Guest Author — Fri, 30 Apr 2021 14:18:35 +0000

Ingredients
– 6 large eggs, use 8 eggs for a 12-inch skillet
– ¼ cup unsweetened almond milk, or any milk
– 2 garlic cloves, minced
– ¼ teaspoon Duxbury Saltworks Sea Salt
– Freshly ground black pepper
– 4 spring onions or scallions, chopped ½ cup chopped asparagus, tender parts
– 1/2 cup frozen peas
– 2 roasted red bell peppers, chopped

*Optional addition:
– 2 cups of spinach
– 1/2 cup crumbled feta
– 1/4 cup shredded mozzarella
– ¼ cup chopped chives

Method:

1. Preheat the oven to 400°F.
2. Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside.
3. Meanwhile, heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
4. Add the scallions, asparagus, and a pinch of Duxbury Saltworks sea salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes.
5. Add the peas, peppers and spinach if you are using and let wilt – then add the egg mixture and gently shake the pan to distribute.
6. Add the feta and shredded mozzarella and bake 15 to 20 minutes, or until the eggs are set.
7. Season to taste and serve with a drizzle of evoo!

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Orange + Soy Scallop Crudo

Guest Author — Fri, 30 Apr 2021 14:01:33 +0000

Ingredients
– 1/4 lb. FRESH diver scallops (I get mine at Salty Days Fish Co., Hingham)
– 4 T fresh squeezed orange juice
– 1 T high quality, organic soy sauce or Tamari
– 1 T fresh squeezed lemon juice
– 1 T plus 1 t light olive oil (or other milder oil – steer clear of EVOO)
– 1 T fresh cut chives
– 1/2 jalapeño, sliced – seeds removed
– 1/4 t wasabi powder
– 1 t freshly grated ginger

Method:

1. Remove the “foot” from the scallops, then slice them into rounds.
2. Meanwhile, whisk all other ingredients together and chill in the fridge for an hour.
3. Lay down a thin pool of the sauce mixture on a rimmed plate, then lay the scallops on the plate on top of sauce).
4. Use the remaining mixture to drizzle over the scallops.
5. Enjoy immediately!

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Empowerment: A New Year’s Evolution

Guest Author — Thu, 04 Feb 2021 13:40:56 +0000

There have been a lot of surprising things about 2020…and that, my friends, is the finest
understatement of the year.

But perhaps we can all agree that a horse named Authentic winning
the 2020 Kentucky Derby couldn’t be more fitting. We strive towards authenticity in our daily
lives. With the great pause the pandemic has offered us, and the forced introspection which has
accompanied it, we are able to better examine our insides and what makes us who we are. Lately
we’ve had some extra time to reflect on ourselves, and what better time to ponder who we really
want to be.

We focus a lot on our exterior; on nutrition and diet, exercise, beauty and skincare, and these
are all important things, integral to our overall health. But equally important is a focus on our
wellness from within. How we feel on the inside makes a direct impact on our ability to project
confidence on the outside.

I choose to surround myself with inspiring women. Many among us are mothers who encourage
their children to be curious and never stop learning. I love that so many women have begun new
and interesting things at different stages of their life. Whether it’s becoming yoga-certified,
taking up guitar, getting fluent in Spanish, going back to school or deciding to cook vegan – I’m
inspired by my friends who are exploring the depths of their ability and reaching for new
heights.

Empowering other women is a way of leading by example.

As is the case with any team, we succeed best when we work together. But lifting each other up
doesn’t always come easy to women. I’ve had some wonderful female managers, but I’ve also
had some that felt threatened. Women shouldn’t feel a sense of competition with one another
unless they’re literally on a playing field. It’s hard enough to have the inequities of an overly
male-driven society, without us not being able to fully support one another.
We can do more together than we could ever do alone. Throughout history, women banded
together to make the most happen. Think back to the suffragette movement, the fight for Title
IX, the MeToo movement, what women have done to speak up for rights – it’s in our best
interest to succeed as a team.

Even girl bands are a little cooler, am I right? From Bananarama
to The Bangles, The Spice Girls to The Supremes. Girls make other girls better.
We want to feel strong on the inside and confident on the outside. It’s a partnership. One
woman making others feel better is portrait photographer Sarah Hinchey. Her commitment to
authenticity allows your personality to shine beyond the dimensions of a photograph. A
professional headshot can remind you of your own personal power and bring a renewed sense of
self-confidence.

And what have we learned from the strongest, most confident women leaders? When Ruth
Bader Ginsburg banged her last gavel, I was reassured by the poetry of Maya Angelou’s “When
Great Trees Fall.” I’ve discovered it’s women who consistently comfort me during this time. We
are united in power and share a common, yet defining, female emotion of empathy.

Melinda Gates says: “A woman with a voice is by definition a strong woman. But the search to
find that voice can be remarkably difficult.” We need other women to help us be heard. Kamala
Harris told us: “Dream with ambition and lead with conviction.” Let’s lift each other up and
propel ourselves forward into 2021 with a renewed focus on teamwork. On leading by lifting.
And perhaps at this year’s Kentucky Derby, a horse named Run Baby Girl will
win, you just never know. RBG, we thank you.

To learn more about the Creative Confidant, please visit online and be sure to follow along on social media for all of the latest information, upcoming workshops, inspirational messages and local appearances.

Professional cover image headshot by Sarah Hinchey Photography. Sarah’s mission is to build self-love and self-value in every single person who walks into her studio. Sarah specializes in creating an empowering portrait experience.

The post Empowerment: A New Year’s Evolution appeared first on Clandestine Kitchen.

Spiced Love: Teakwood Tavern is Making Spirits Bright

Guest Author — Tue, 24 Nov 2020 11:14:13 +0000

Teakwood Tavern Hospitality, offering virtual wine & cocktail classes, specialty cocktail creation, menu consultation and personal wine shopping services, focuses on providing wine and spirit education in the form of blog posts and YouTube videos.

Wine articles and videos showcase different wine regions or grapes from around the world that don’t receive the attention they deserve. Stated alternatively, they don’t discuss Napa, Sonoma, Burgundy, or any of the other incredibly famous wine regions because enough has been said about those places. The focus is on helping the consumer find great wines at great value prices. Selecting wines to pair with your Thanksgiving meal shouldn’t add to any holiday stress. Dry sparkling wines pair well with a wide variety of foods so it should be no surprise that these wines can hold their own at a Thanksgiving table. The acidity cuts through rich, fatty foods and balances tart items like homemade cranberry sauce. The effervescence also helps to cleanse your palate as you jump between bites of different items. If you’re a fan of bigger, red wine, a California Zinfandel will serve you well. It’s robust fruit and baking spice notes are a perfect match for a Thanksgiving feast (for more Thanksgiving wine pairings, see below).

When it comes to spirits, Shen and John Reyna, founders of Teakwood Tavern, usually focus on a particular spirit and explain the history and flavor profile. Then, they make two cocktails with the particular spirit. Just like with wine, they have written articles and YouTube videos for each spirit that they discuss.

“Cocktails with a Cause”, Teakwood Tavern’s events with the National Liberty Museum, each have a theme based around “liberty.” Past themes included the Suffrage Movement, Civil Rights Movement, and Labor Day. Most recently, Teakwood Tavern created two specialty cocktails based on President Lincoln’s Proclamation of Thanksgiving. However, each presentation is more than just us making drinks. Background is provided on why the drink fits the theme, as well as an in-depth look into chosen ingredients and cocktail creation technique.

The “Turkey Trot” and the “Apple Pie Punch” are two specialty cocktails, created by Teakwood Tavern, perfect for your Thanksgiving celebrations this week. With ingredients like brown butter bourbon and sage honey syrup, fall flavors come to life and your carefully curated menu will sing while you toast to family, friends, health and the gift of a perfectly paired cocktail (recipes below).

If you are making spirits bright with non-boozy beverages, Teakwood Tavern also has you covered with their spirit-free specialty beverages, like Shanina’s Kiwi Cooler with kiwifruit and fresh coconut flakes (we think this sounds like the perfect way to kick off the celebratory long weekend ahead).

Shanina’s Kiwi Cooler

2 ounce kiwi, coconut, and basil shrub (recipe below)
4 ounces Topo Chico carbonated mineral water
Garnish: toasted coconut (recipe below) and basil sprig
Combine shrub and Topo Chico in a Collins glass. Fill with ice. Garnish with toasted coconut and basil sprig.

Recipe for kiwi, coconut, and basil shrub (makes about 625 ml):

355 grams apple cider vinegar (we recommend raw, unfiltered vinegar with mother culture)
13 grams basil
25 grams unsweetened coconut flakes
710 grams kiwifruit
267 grams sugar

In small batches, smack the basil between your hands. This releases the aromatics without overly bruising them. Then, place basil leaves into a nonreactive container (we use mason jars). Place the coconut in the same nonreactive container. Cover basil and coconut with vinegar, and store the mixture covered in the refrigerator for 2 days. Take the rest of the day off.
The next day, wash and quarter the kiwifruit. Don’t bother removing the skins. Place kiwifruit and sugar into a large bowl. Crush the fruit and stir to combine.
Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for a day.
Once the basil-coconut mixture has sat for two days and the kiwi mixture has sat for one day, you are ready to proceed. Position a fine-mesh strainer over a medium bowl and pour kiwi mixture through to remove the solids. This is your kiwi syrup.
Strain basil-coconut mixture over the same mesh strainer (i.e., the strainer with the kiwi remains) into the same bowl as the kiwi syrup. Whisk well to incorporate any sugar that didn’t dissolve. TIP: There may be some sugar clinging to the fruit solids in the strainer. For that reason, we recommend setting the strainer with the solids over another bowl. Then pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
Pour the syrup-and-vinegar mixture into a clean jar/bottle. Shake well to incorporate, and place in refrigerator for at least 5 days before using. You could use this earlier, but it tastes even better when it has rested for a few days.

Recipe for toasted coconut garnish:
Pre-heat oven to 250 degrees
For each drink, place a pinch of unsweetened coconut flakes on a sheet-pan
Toast for 6-8 minutes. Be careful, once coconut starts to change color it quickly burns.

Why labor in the kitchen all-day long when you can bring your favorite Thanksgiving flavors to the table in this cocktail? The Turkey Trot is a play on the modern classic cocktail—Gold Rush, which itself is a play on the classic whiskey sour. The whiskey sour template is incredibly simple, which is why everyone should know it: 2 ounces bourbon (or rye), 3/4 ounce fresh lemon juice, and 3/4 ounce simple syrup. We prefer our whiskey sour with an egg white to add a silky texture, but versions without egg white are acceptable. In 2001, at New York City’s Milk & Honey, T.J. Siegel used honey syrup in lieu of simple syrup and the Gold Rush was born. We’re taking the Gold Rush a few steps further and using brown butter bourbon and sage honey syrup to create the Turkey Trot. This year, you might not be able to blame tryptophan for falling asleep on the couch. Cheers and Happy Thanksgiving!

Turkey Trot
2 ounces brown butter bourbon (recipe below)
3/4 ounce sage honey syrup (recipe below)
3/4 ounce fresh lemon juice
3 dashes Fee Brothers black walnut bitters
1 egg white (optional)
1 sage leaf for garnish
Combine all ingredients, except for the egg white, into a shaker—then add the egg white.
Perform a dry shake: close the shaker without ice and shake vigorously for 10 seconds.[Hold the shaker tightly, there will be a lot of pressure inside.] After the dry shake, open the shaker,
add ice, and give 12 shakes. Strain the drink through a fine mesh-strainer into a chilled coupe glass. [
If you choose not to use the egg white, then combine all ingredients in a shaker with ice,
give 12 shakes, and strain into a chilled coupe.] Garnish: smack the fresh sage leaf between
your hands to release the aromatic oils and place on top of cocktail.

For the brown butter bourbon
8 tablespoons of unsalted butter, cubed
2 cups bourbon
Heat butter in a medium heavy-bottom saucepan over medium heat. Cook butter, whisking constantly,
until it turns dark golden brown and has a nutty aroma, about 4-5 minutes. Remove from heat
and let cool until lukewarm. Pour the bourbon into a jar and add the brown butter. Whisk butter and
bourbon to mix. Cover the jar and let sit at room temperature until the fat rises to the top, about 5-7 minutes.
Whisk again. Repeat this wait-whisk process two more times. Cover the jar and place in the freezer for
12 hours. Line a mesh-strainer with a few layers of cheesecloth and set over a clean jar. Strain the bourbon
into the jar. Refrigerate the bourbon until ready to use. Save the butter solids for another use.

Sage honey syrup (makes approx. 6 ounces)
10 grams (about 0.35 ounces) of fresh sage leaves
100 grams (about 3.5 ounces) of water
100 grams (about 3.5 ounces) of honey
For this recipe, we recommend using a scale to measure by weight, which is more accurate
than using measuring cups. Honey, alone, doesn’t incorporate well into drinks because of its thickness.
Honey syrup does the trick! Boil the water. Once boiling, remove from heat, add sage, stir, cover,
and let sit for 30 minutes. Weigh 64 grams of sage-flavored water and pour into a clean container.[There will be some excess sage-flavored water remaining. This was to permit some evaporation
during boiling. Dispose of the excess water.] Add honey to the container with sage-flavored water.
Close and shake. Refrigerate the syrup until ready to use.

We know pumpkin spice is all the rage right now, but we love apple spice. How dare we, right? Deliciously spiced apples come in many forms. They are both comforting like a good pie and warming to the soul as a hot cider.

Coming into the holidays, and let’s be honest, year-round, we adore brandy. You can make brandy out of many fruits, but if you’ve never tried apple, boy, are you in for a treat. Calvados is a region of France that exports wonderful apple brandy. But many distilleries in the US also create this delight, including the oldest family run distillery in America, Laird & Company. Look for their flagship apple brandy, Applejack.

Allspice dram is liquor flavored with allspice berries. However, it brings in many wonderful baking spices like clove, cinnamon, and nutmeg along with the allspice. You can infuse your own if you feel so inclined, but St.Elizabeth makes a wonderful product.

Demerara is unrefined, high quality brown sugar, which comes in large crystals with naturally forming molasses. The Demerara sugar rounds out the apple and spice for the ultimate holiday trifecta.

Tiki drinks often use allspice dram and Angostura bitters, both having a Caribbean heritage. One classic tiki template is called Planter’s Punch. The name references plantation owners recorded as far back at 1694. Everyone seemed to have their own recipe around the Caribbean, but they followed the catchy rhyme: one of sour, two of sweet, three for strong, four of weak, and a touch of spice to make it all nice. We used this template with lemon, demerara syrup, apple brandy, ice, and angostura bitters + allspice dram to make it all very nice indeed. And there you have it my friends, a holiday punch that can also be your dessert!

Apple Pie Punch
3 ounces Apple Brandy (We recommend Laird’s Applejack)
3/4 ounce freshly squeezed lemon juice
3/4 ounce Demerara syrup (recipe below)
1/4 ounce Allspice Dram (We recommend St.Elizabeth)
2 dashes Angostura bitter
Combine all ingredients in a shaker tin with ice. Shake 12 times, and strain into Collins glass.
Fill with crushed ice. Garnish with apple slice and cinnamon stick.

Demerara syrup (makes approx. 6 ounces)
100 grams (about 3.5 ounces) of water
100 grams (about 3.5 ounces) of Demerara sugar
For this recipe, we recommend using a scale to measure by weight, which is more accurate
than using measuring cups. Combine equal parts sugar and water with an immersion blender.
Cover and refrigerate the syrup until ready to use. [If you can’t find Demerara sugar,
substitute brown sugar.]

Teakwood Tavern Thanksgiving Wine Guide:

Selecting wines to pair with your Thanksgiving meal shouldn’t add to any holiday stress. And yes, we meant to say wines, plural. Below, we provide a few tips for selecting wines that will bring extra holiday joy.

However, before we break down our recommendations, let’s make one thing clear: we’ve all been through a lot this year so if there was ever a time to drink what you want, THIS IS IT! Forget about what pairs well, and think about what’s going to make you happy. Now go buy a case of that wine!

Everyone’s Thanksgiving meal is different; however, there is one thing that many meals have in common—various foods gathered together on a single plate. Each bite bringing a different flavor profile to match with your wine selection. This is why there’s no perfect Thanksgiving wine. But there are wines that play more friendly than others with a wide range of foods.

Dry sparkling wines pair well with a wide variety of foods so it should be no surprise that these wines can hold their own at a Thanksgiving table. The acidity cuts through rich, fatty foods and balances tart items like homemade cranberry sauce. The effervescence also helps to cleanse your palate as you jump between bites of different items. While a blanc (white) version will do the trick, especially a blanc de noir, we’d recommend finding a dry sparkling rosé. The sparkling rosé should showcase some red fruits, which add a nice touch to everything mentioned above. One last note on sparkling: there are plenty of incredible sparkling wines from places other than Champagne. Spend your money wisely and purchase two bottles of sparkling for the price of one Champagne. You deserve it!

For still white wines, we recommend dry wines with racing acidity. Dry Riesling, dry Chenin Blanc, and Grüner Veltliners are super food friendly wines. We specify “dry” for the Riesling and Chenin Blanc because both wines are produced in both dry, off-dry, and sweet styles. You can find delicious dry Riesling from Willamette, Oregon; Washington; Finger Lakes, NY; and Alsace, France. For dry Chenin Blanc, seek out Savennières from the Loire Valley, France. For Grüner Veltliner, look to Wachau, Austria.

Switching to red still wines, we recommend seeking out light to medium-bodied red wines that have good acidity, low to medium tannin, and less than 14% ABV. Again, acidity is your friend when pairing wine with so many different foods, and that is true for red wines as well as the sparkling and whites mentioned earlier. Also, with the low to medium tannins and less than 14% ABV, these wines won’t overpower the food. Rather, they will blend seamlessly with each bite, no matter whether it’s turkey with gravy or green bean casserole. Here, we’d recommend Pinot Noir from Willamette, Oregon; Cabernet Franc from Chinon, France or Finger Lakes, NY; Cru Beaujolais from Beaujolais, France; Mencia from Bierzo and Ribeira Sacra, Spain; Barbera from Alba and Asti, Italy; and wines produced from Sangiovese like Brunello di Montalcino and Chianti Classico. All of these wines showcase red fruit, which works well with many of the traditional Thanksgiving flavors.

If you’re a fan of bigger wine, well, we’re impressed you kept reading. We’ll reward your patience with a few recommendations. First, a California Zinfandel will serve you well. It’s robust fruit and baking spice notes are a perfect match for a Thanksgiving feast. A GSM blend (Grenache, Syrah, Mourvèdre) from either Southern Rhone or California works well with gravy and herb stuffing. The Syrah and Mourvèdre bring the power and structure that fans of big wines will appreciate, and the Grenache rounds everything out with flavors of cherry, strawberries, and raspberries. Lastly, if Cabernet Sauvignon is your jam, then here’s a hint: grab a bottle with some age on it. In fact, that goes for both the Zinfandel and GSM blend recommendations. Tannins soften with age so these wines become more approachable for pairing food after a few years of aging.

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CK Thanksgiving Table: Yia Yia’s Spanakopita

Guest Author — Tue, 10 Nov 2020 10:36:09 +0000

Ingredients:
3 (10oz) packages frozen chopped spinach, thawed
4 small onions, chopped
6 scallions, chopped
1/4 cup olive oil
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Cream of Wheat
5 eggs, beaten
1 1/2 cups good feta cheese, crumbled
1 pound Phyllo dough sheets
1 to 1 1/4 cups butter, melted and warm

Method:

1. Drain thawed spinach throughly in a colander (squeeze out any excess water). It is very important to squeeze out as much moisture as you can.

2. In a large skillet, saute onions in olive oil over medium heat until tender, stirring constantly. Add spinach, water, seasonings and cook until illiquid is absorbed. Sprinkle Cream of Wheat on top and set aside to cool.

3. In a large bowl, combine eggs and feta cheese; stir in spinach mixture, blending well. Set aside.

4. Prepare a 9 1/2 x 13 baking dish by brushing the bottom and sides of the dish with olive oil.

5. Line the baking dish with two sheets of phyllo letting them overlap the sides of the dish. Brush with melted butter. Add two more sheets in the same manner, brush with butter. Repeat until 2/3 of the phyllo is used up and stacked on top of each other.

6. Evenly spread the spinach and feta filling over the phyllo crust. Top with two more sheets of phyllo, and brush top with butter.

7. Continue to layer the phyllo sheets, two at a time, brushing with butter, until you have used up all of the sheets for the top layer. Brush the very top with remaining melted butter and sprinkle with a few drops of water.

8. Fold the flaps or excess from the sides, crumbling them a little (this will give the top and sides more texture). Brush the folded sides with butter.

9. Bake in 350 degree oven for 55-60 minutes, until golden brown. Remove from oven and let cool slightly. Cut into squares or wedges and arrange on a serving platter.

Notes:
– It’s very important the filling isn’t too juicy otherwise the bottom layers of phyllo become soggy. You can use a slotted spoon when spooning filling into the pan. This will allow any excess liquid to drain.
– Buy feta in a solid block and crumble yourself. If you cannot find a block of feta, you can use pre-crumbled however, it will not have the same creamy texture.
– You can always alter this recipe and simply spoon spinach mixture into phyllo cups to serve as an appetizer or snack.

The post CK Thanksgiving Table: Yia Yia’s Spanakopita appeared first on Clandestine Kitchen.

Moroccan Red Lentil Soup (feat. HALE Bone Broth)

Guest Author — Mon, 02 Nov 2020 14:34:46 +0000

Ingredients:
– 3 Tbsp. Avocado oil
– 1 large onion, chopped
– 1 celery stalk, chopped
– 1 carrot, chopped
– 3 garlic cloves, chopped
– 2 tsp. ground coriander
– 1 tsp. ground cumin
– 1 tsp. ground turmeric
– 1/2 tsp. sweet paprika
– 1/4 tsp. ground cinnamon
– 1/2 tsp. sea salt Duxbury Salt works
– Dash of pepper
– 8 cups Hale Bone Broth
– 1-15oz can crushed tomatoes (or diced tomatoes)
– 2 cups red lentils
– 1 lemon, juiced
– Pinch of red pepper flakes
– 4 Tbsp. fresh flat-leaf parsley, chopped
– 1 Tbsp. fresh cilantro, chopped

Method:

1. Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.

2. Add the Hale Bone broth, tomatoes, and lentils stir well and heat to a boil.

3. Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.

4. Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.

5. Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes.

6. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro! Enjoy

The post Moroccan Red Lentil Soup (feat. HALE Bone Broth) appeared first on Clandestine Kitchen.

Chicken Tortilla Soup (feat. HALE Bone Broth)

Guest Author — Mon, 02 Nov 2020 14:18:39 +0000

Ingredients:
– 1 Tbsp avocado oil
– 1 Medium Onion diced
– 2 Celery Stalks sliced
– 1 Medium Carrot thinly sliced
– 1 Large Red Bell Pepper diced
– 2-3 Garlic Cloves chopped
– 1½ Tsp Ground Cumin
– 1 Tbsp Chili Powder
– 1 Tsp Dried Oregano
– 15 oz Diced fire-roasted Tomatoes 1 can
– ¼ Cup Tomato Paste
– 4 Cups Hale Bone Broth
– 14.5 oz Red Kidney Beans rinsed, 1 can
– 14.5 oz Black Beans rinsed, 1 can
– 1 Cup Fresh or Frozen Sweet Corn
– 2 Cups Shredded Cooked Chicken
– 1 Cup Mexican Shredded Cheese Blend
– Salt and pepper, to your taste

Method:

1. Add avocado oil in a large stockpot over medium-high heat.

2. Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.

3. Stir in seasonings, diced tomatoes, tomato paste, and Hale Bone Broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

4. Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.

5. Stir to combine

6. Then pour into bowls and top with your favorite toppings like cheese, tortillas or avocado. Enjoy!

NOTES:
– HALE Bone Broth is available at local south-shore farmers markets and available for home delivery. Visit HALE online for pricing and delivery options.

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Cheeseburger Quesadillas (by Chef Paul Wahlberg)

Guest Author — Fri, 20 Mar 2020 00:36:44 +0000

Ingredients:
1 Teaspoon Butter
1/2 Small Yellow Onion, Chopped
2 Lbs Wahlburgers At Home Ground Beef
1 Tablespoon Worcestershire Sauce
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1/2 Teaspoon Garlic Powder
8 (8 Inch) Flour Tortillas
2 Cups Shredded Colby Cheese
4 Teaspoons Ketchup (or to taste)
4 Teaspoons Mustard (or to taste)
4 Teaspoons Sweet Relish (or to taste)

Method:

1. Heat butter in a saucepan over medium heat. Cook and stir onion until slightly tender, about 5 minutes.

2. Add Wahlburgers Beef, Worcestershire sauce, salt, black pepper and garlic powder, cook and stir until Wahlburgers Beef is browned and crumbly, about 10 minutes. Remove from heat, drain liquid from Wahlburgers Beef, and let sit for 2 minutes.

3. Heat a griddle or flat pan over medium heat and apply cooking spray.

4. Place 1 tortilla on the hot griddle, top some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon of ketchup, 1 teaspoon of mustard, 1 teaspoon of relish.

5. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with a spatula and cook until browned and cheese is melted, about 3 to 5 minutes.

6. Cut the quesadilla into 4 pieces. Repeat the steps for remaining quesadillas.

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Self Care In Any Weather

Guest Author — Sun, 15 Mar 2020 14:32:13 +0000

Computers, tablets, multiple cell phones. Like so many Americans I am constantly surrounded by technology. Work demands it.

Off days are never truly off days. The weather never sleeps.

New computer model data flows in multiple times a day. Viewer reports and questions stream in constantly on social media.

For me, getting away from that is top of mind when it comes to self-care.

There are a couple ways I do that, none of them fancy, and all of them involving nature.

For starters, I love taking a walk through the woods. I live very near the Stony Brook Reservation, and I’ll regularly pick a trail to follow on a nice day. I really like just being in a spot where it’s quiet. I enjoy poking around on the forest floor, or walking along a small stream, taking note of what’s blooming and which critters are running around.

It helps me keep things in check, preventing me from getting too carried away with what’s going on in a virtual world of Twitter or Instagram.

And I think it actually makes me a better meteorologist. Looking at what’s happening in a pond, or with leaves on a tree, can sometimes reveal just as much as a computer model.

Any day that’s sunny or dry is a day to walk in the woods. Perhaps a rare, sunny February day that’s 50 degrees. A spring day as the ice starts to melt on the ponds, and flowers pop for the first time of the season. Summer hikes offer cooling shade and a flurry of activity from insects of all kinds. And of course fall brings the splendor of foliage, one of my favorite times to be around nature.

When I’m not in Boston, I very often find myself in Hingham. And if that’s the case I substitute a walk in the woods for a paddle around the Harbor.

Kayaking is another great way to get away from the virtual pulls of daily life, either heading to one of the Boston Harbor Islands to explore or just floating around listening to the gentle lapping of the waves.

Then, of course, there are the occasions in the year where I get to combine my love of nature with my other love of travel.

When I go away I try to keep my phone on airplane mode as much as possible, taking in the sights and sounds of a new place without the bothers of home.

In each of these cases, be it walking in the woods, paddling in the Harbor, or traveling with no cell service, I end up refreshed.

The stress of keeping up with notifications, or being on-call constantly, melts away.

Being connected all the time is bad for your brain, I’m convinced of it. And these moments to stop and (sometimes literally) smell the roses, is all the self-care I need to feel refreshed.

—
Michael Page, Meteorologist

Facebook, Twitter, Instagram: @MichaelPageWx

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