Thursday, April 23, 2015

Spring is Finally Here

Yesterday I got to the stables a little early with the intention to do a little foraging.  I felt that the nettle patch should be sprouting, and I was right, although not as much as I'd thought.  However, I came home with a small bag of nettle tips which I stuck in the fridge until I had time, as I had 20 minutes to get cleaned up and leave the house again.  The nettles could wait.

When I got home from work today I blanched the nettles and set to work on dinner.  I boned eight chicken thighs and rolled them around some cheese and the blanched nettles.  After securing them with toothpicks, they were dipped in beaten egg and then into bread crumbs (homemade) and seasoned with salt and pepper.  The chicken was baked at 375 for an hour.

Meanwhile, I made a vegetable medley with cauliflower, baby carrots, and corn, which was sauteed in a little oil and then I added a packet of miso mixed with about 1/2 c. white wine.  When the liquid was cooked off, I added 4 T. of butter.  This seems to be the only way the 10 year old eats cauliflower without complaining.    I also made a white sauce for the chicken.

Yum, spring is here!

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