What are you having for dinner tonight? Let Simplicity Gourmet’s Katie’s Kitchen help: Ginger Teriyaki Chicken Stir Fry with Orange Almond Basmati Rice – Yum!

I’ve said it before, and I’ll say it again – when the meat is on sale…load up! Meat is the most expensive thing in the grocery store…so, when it’s on sale, you need to take advantage while it’s hot!

A few weeks ago, one of our local organic grocers had USDA certified organic chicken breasts on sale for…are you ready…$.79 a lb – I about had a fit right there in the meat isle. So…going with my own golden grocery rule…I bought about 20 lbs of organic chicken breasts!

When I got home, I put all my groceries away and brought out my assembly line: quart freezer baggies, gallon freezer baggies, Fat Free Italian dressing, Teriyaki Ginger Marinade, BBQ Sauce, Raspberry Vinaigrette, Sea Salt, Pepper, Dried Garlic Grinder, and of course, Darn Good Seasoning. First, I counted how many chicken breasts on hand that I had: 30. WOW! I immediately took out five and sprinkled them with fresh cracked sea salt, black pepper, and dried garlic. I put each one of those into an individual quart baggie and then all of them into a gallon baggie – label. Then I proceeded to do the rest of them by fives as well in the same manner.

Now, I have five each of my favorite flavors all marinated and ready to go in my freezer. I can cook just one for myself or as many as I need to for guests and family…and I won’t be buying chicken for MONTHS!

Yesterday, I had a hankering for some Asian cuisine, so, as my eyes roved over the situation in the freezer, I spotted the bag labeled “Teriyaki Ginger” – bingo! A while a go, I had also bought a giant bag of fresh stir fry veggies: cabbage, carrots, snap peas, broccoli, onions, mushrooms, and chopped garlic. I had put those in single serving baggies too. So, I grabbed a chicken breast, a bag of stir fry veggies, and I was off.

A lot of you know, I make a big batch of rice at the start of the week and just use it throughout the week with meals: Orange Almond Basmati Rice. The perfect rice in my opinion – and a wonderful addition to my Teriyaki Stir Fry!

So…I hope you enjoy adding this Asian flare to your menu this week – you will love it!

Happy Cooking!
Miss K

Ginger Teriyaki Chicken & Veggies
with Orange Almond Basmati Rice
(serves two)

UTENSILS: 2 qt saucepan, Small Skillet
INGREDIENTS:
1/2 Cup Basmati Rice, 1 Orange, 1 cup Chicken Broth, 1 Garlic Cloves (minced), 2 TBSP Almond Slivers, 2 Chicken Breasts, 2 cups of Stir Fry Veggies (your choice)
½ Cup Ginger Teriyaki Marinade (or your choice)

Marinate the chicken with the marinade over night. If it’s frozen with the marinade, like mine, allow to thaw for a few hours before cooking.

On medium heat, saute the dry rice and almond slivers until aromatic. Meanwhile, preheat the small skillet on medium heat.

When the rice is aromatic, add the chicken broth and garlic. Add fresh cracked sea salt and black pepper to taste. Zest the orange into the pan as well. Then, halve the orange and squeeze half of it over the rice. Stir and cover, whistle open.

When the skillet is heat, squeeze the other half of the orange into the skillet. Add the chicken and cover, whistle open, and cook on medium heat.

When the whistle sounds on the rice, turn the valve to “C” for closed and turn the burner off. Allow to stand covered until the meal is finished cooking. **For long grain rice, turn the whistle to “V” for vent and turn the burner to low – allow to cook for 20 minutes on low and then turn off until the meal is finished cooking.***Yields 2, ½ Cup servings

When the whistle sounds on the chicken, uncover and flip the chicken. Add the vegetables to the top of the chicken and recover, whistle open. When the whistle sounds again, turn the valve to “C” for closed and turn the burner low. Allow to cook on low for another 10-12 minutes or until the chicken is cooked through. **If using chicken cutlets, when the whistle sounds for the second time, close the valve and turn the burner off. Allow to stand for 10 minutes covered.

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Simplicity Gourmet Presents “Katie’s Kitchen” – Up this week: Sunday Dinner ~ Italian Roasted Chicken & Veggies

Before I invested in waterless cookware, I had almost given up on chicken. I just couldn’t ever get it right – it was either always so dry that I could hardly swallow it or I had to cook it in so much oil or butter that it wasn’t really worth the health benefits of such a lean meat. Waterless cookware really has turned my kitchen around and I have once again fallen in love with the 1st white meat: chicken.

My house is filled with the most yummy aroma right now as I am preparing my Sunday dinner in advance – and it’s all for you. This succulent chicken is so juicy and tender that you will have a hard time even getting it out of the pan before all of the meat just falls off the bone!

Market Tip of the Day: I got a really good deal on a 5 lb whole chicken at the market – $.99 / lb – you can’t beat that…so…I got three! The best tip I can give you is when the most expensive thing in the store – meat – goes on sale – buy it in bulk and freeze it! I racked up on three whole chickens, 16 jumbo chicken breasts, and a 2 lb pork roast for under $30 total – I’m pretty happy about that! I just put the meat in individual quart freezer bags – some with different marinades, some plain – and then put all of those quarts into a gallon freezer bag. Then, I marker the date they are going in on the bag and freeze them. I just unthaw them one or two at a time as needed and save a whole lot of money in the process.

I hope you choose to make your family this easy sit down Sunday dinner this weekend – it only takes about 10 minutes to prep and the pot does the rest! Have a fabulous weekend!

Happy Cooking!
Miss K

UTENSILS: 8” Chef Knife, Large mixing bowl, Cutting Board, 6 or 8 qt Roaster

INGREDIENTS: 5-6 lb Whole Chicken, 1 – ½ lbs Small Red or Fingerling Potatoes, ½ Large Vidalia Onion, 1 Small bag Baby Carrots or 2 Cups Sliced Carrots, 1 Bottle Italian Dressing (any kind – your favorite), 2 cans Cream of Chicken Soup (I get the 98% fat free kind), 6-8 Garlic Gloves, Fresh Basil, Thyme, Rosemary, & Parsley

INSTRUCTIONS:

Unpackage the chicken, removing the gizzard, heart, and liver parts. Rinse the chicken with cool water, removing any remaining juices. Using your hand, separate the skin from the meat to form pockets. Squeeze ½ the bottle of Italian Dressing between the chicken skin and meat; set on a glass or plastic surface to marinate while you prepare the rest of the meal. **Wash the sink and your hands thoroughly with anti-bacterial soap.

On the cutting board, finely chop a large handful of parsley and 5-6 Basil leaves – adding ¾ of it to the mixing bowl and ¼ of it underneath the skin covering the chicken breast. Remove the leaves of 2 stems of thyme and 1 stem of rosemary, adding them to the mixing bowl; remove the leaves of 1 stem of thyme and ½ stem of rosemary, adding them underneath the skin covering the chicken breast. Coarse chop the garlic cloves and add them to the vegetable mixture.

Wash and add the potatoes (if they are large, halve or even quarter), carrots, and chopped onion to the mixing bowl. Add ½ Cup of Italian Dressing and 1 can of cream of chicken soup to the vegetables and stir to coat evenly.

Place the chicken breast side down into a cold Roaster (6 or 8 qt); add the vegetables around the chicken. Cover and cook on medium heat until the whistle sounds. Close the whistle, reduce to low, and continue to cook for at least 1 hour. TIP: For the juiciest chicken, I let it cook for at least 1 ½ hours, but it’s cooked through after about 1 hour from the time it whistles.

Remove the veggies into a serving dish; remove the chicken onto a serving platter. To make a gravy, strain the juices through a cheese cloth lined strainer or a fine mesh strainer, keeping the juices, discarding any solids. Return the juices back to the pan, add the other can of cream of chicken soup and bring to a simmer on medium high heat. To thicken a bit, sift in about 1-2 TBSP of flour until your desired constancy is reached for the gravy.

Serve and enjoy!

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Simplicity Gourmet brings you ‘Pick of the Patch’ – how to pick your tastiest fruits and veggies from your local grocer or farmer’s market.

PICK OF THE PATCH: the Honeydew

It’s time for the last of my series of blogs on how to pick the perfect summer melons.

We have conquered the Granddaddy: the Watermelon and I hope you have had success in choosing this one and impressing your friends and family with its sweet, juicy, yummy goodness! Then, I examined how to choose The “First Lady” of Melons: the Cantaloupe.

Today, I want to finish with telling you the inside tips on how to choose The “Lottery Queen” of melons: the Honeydew. When you get lucky enough to have picked a sweet one with a great firm texture out of about 40 in the bin, you feel as though you have won the lottery!

Here is what my Internet research turned up…Smell the end where the vine was attached, remember this is called “the disk.” If it is fragrant and smells like the fruit, this is a good sign and one of the most oblivious that it should be ripe. Next, you can pick up the honeydew and give it a shake, it should rattle from loose seeds. I think this one is rather difficult. I don’t think I have ever heard the seeds rattle. Hum…maybe I just don’t have an ear for call of the honeydew. This must surely be an acquired talent our grandmother’s had!

Next, look for spidery veins that run across the base of the melon. This is the best advice tip of them all and of course, I got it from my friend Bill, the produce manager from my local Smyrna Publix. He also says to run your thumb upwards on the skin of the melon and if it is tacky, then you have a ripe honeydew and you have found the “Lottery Queen” – winning the Melon Lottery!

I have enjoyed bringing you this blog series on choosing sweet, ripe melons. I am glad to have gotten to know Bill. He is a wealth of knowledge and he loves to share that knowledge with others. Get to know your produce manager and see how much better you become at picking the best and most ripe fruits and veggies!

Enjoy the last of summer’s bounty! I would love to hear your comments on picking ripe melons.

Until the Next Pick,

Renee

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Picking the Perfect Cantaloupe with Simplicity Gourmet

As you walk through the fresh produce at the grocery store or your local farmers market, you can’t help but admire all those gorgeous melons that are in abundance this time of year. It is the peak of the summers’ bounty! Your mouth waters at the thought of a ripe sweet cantaloupe or honeydew.

Once again, you are in a quandary as to how to pick one of these jewels. I am going to share with you my secrets to success that I have uncovered for picking a sumptuous sweet cantaloupe. Again, through my research on the internet and then consulting with Bill Ryder, who’s 18 yrs of experience as the Produce Manager from my local Publix grocery store, I have discovered the secrets to consistently choosing a great cantaloupe.

According to the internet, picking a ripe cantaloupe is easy…hum. Out of all the melons that I have picked over the years, I have had the most consistent success picking a cantaloupe and one that my family would eat. That is the real test…one that your family will eat!

Here are the internet tips…cantaloupes have what is called a “disk” on one end. This is where the melon was attached to the vine in the field. Look at the disk; it should be a light tan, golden in color, not green. Next smell the disk to see if it has a sweet fragrant smell coming from it. This suggestion is the one that has helped me to have the most success in choosing a ripe cantaloupe. The last consideration is the overall color of the cantaloupe; it should be evenly golden in color with little to no green.

Bill added one very important clue to picking a ripe cantaloupe…he said, “grocery stores have the worst lighting and the florescent lights can be mislead

ing when you are deciding which one has the best color.” He suggests that you back up from the cantaloupe

s about 4 feet, then survey which ones have the best golden even color and choose accordingly.

Last week, I picked a watermelon and cantaloupe based on all the tips that I have shared with you…my husband said, “That was the best watermelon I’ve ever eaten!” and the cantaloupe was just as delicious! So, don’t be afraid, get out there and

enjoy The First Lady of melons, the cantaloupe.

Try pieces of fresh cut up cantaloupe over vanilla ice cream for a great summer dessert or treat. It is so yummy!!!

Next week I will share how to pick honeydew! This is by far the most difficult one for me!

Happy Shopping!
Renee

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PICK OF THE PATCH!!!

Summer is one of those seasons that we long for all year to recreate and create new memories. We look forward to home grown tomatoes with their  wonderful flavor, sweet strawberries from the strawberry fields, and peaches fresh from the orchard. Mmm, the flavors of summer nostalgia and the bounty of goodness!

But nothing speaks of summer like Watermelons! That sweet juice running down your arm at a picnic and don’t forget watermelon seed spittin…ahh the granddaddy of all summer fruits and melons!

But wait before you go all mushy on those memories because the last watermelon you picked was terrible! So far this summer, you haven’t been able to pick a sweet juicy watermelon. Have you thought to yourself…OK I’ll try one more time because one time…you really did pick a sweet juicy one that was the  delight of that summer day!

I learned that no matter what size or variety of the watermelon, they all have a “soil spot;” this is the place where they sit on the ground and grow. When you look at a watermelon, you will see a place where it doesn’t have any stripes and it is whiteish in color.

My internet research said in order to pick a ripe one, look for the one that the whiteish was turning yellowish in color and I saw plenty of those at the grocery store. Next, look at the stripes, they should have a little contrast between them. The other clue my research turned up was to tap or thump the watermelon and listen for a hollow sound.

Well…just so you know, I have played an ensemble in the produce dept until I got what I thought was a hollow sound. It just proved to be the sound of a tasteless watermelon and big disappointment!

Well…thanks to Bill…I have the REAL story! Let me share will you Bill’s no fail way to pick the best watermelon ever! He said, “the soil spot should be greenish in color.” This means that watermelon had the chance to stay on the vine longer and ripen more. He then showed me and cut open one for me to try…it was fantastic and sweet with a deep red color, just like the watermelon of my memories!

Next week I will go over how to choose sweet ripe cantaloupe and honeydew.

Have a wonderful, watermelon filled weekend!

Renee

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Simplicity Gourmet brings you “The Newlywed Nest” with Becky G.

Who out there likes to go grocery shopping? The crowds, the lines, the carts that won’t steer straight – no thank you!

I have always been more of a “run in and get what I need and I’ll get the rest later” kind of shopper. And I only carry a basket, I have this strange phobia of pushing a cart. Not my hubby. Oh, no…he likes grocery shopping. No, I take that back…he LOVES grocery shopping.

After a hard day at work, I long to throw on my pj’s, have a glass of wine, and catch up on some reality TV. He would rather go to the store, grab a cart, and peruse up and down each and every aisle looking for great deals. He even goes on his lunch breaks sometimes…just to “get away”…I usually use Calgon for that…

Wonderful for me, though, right? I get the best of both worlds: I don’t have to bargain hunt or grocery shop, yet, we save money and always have a well stocked pantry. Well…most of the time…except for the weekends.

For us, Saturday is the one day where we have no obligations, and can spend the whole day together, doing whatever we want, which usually includes grocery shopping. And yes, it is the long, aisle-by-aisle, item-by-item, walk through. I hate to admit it…but he has definitely gotten me hooked on bargain hunting – there is a certain thrill in finding clearance items that we can stock up on, and pairing an in-store promotion with a newspaper coupon, oh, and I must not forget BOGO deals…can’t get better than buy one, get one FREE!

We have 3 grocery stores that we frequent, and it is not uncommon for us to hit all 3 in a single afternoon, getting only certain items at each store. It’s kind of like a game. And let me tell you, when you see that store receipt, and the money you saved is MORE than the money you spent – it actually feels really good.

So, thank you sweetie, for teaching me the value of “shop your show, save your dough”…I am a changed woman! It is one of the many things you have taught me that I didn’t even know I needed to learn! (But I will NEVER push the cart!!!)

Becky G.

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Simplicity Gourmet’s Quick Tricks to get you through your hectic week….

I gotta admit…I haven’t had much zeal to cook for myself lately. I’ve been away from home a lot, so grocery shopping has been slim. When I am home, my recliner calls out to me like a siren…beckoning me to put down my spatula and fall comatose in its microfiber bliss. My little kitty’s pleas for attention and play time also call me away from the kitchen – he’s not used to me going and going and going and leaving him out of the mix…I’ve neglected our 10 minute daily cuddle time more than I care to admit! In short – I’m just wiped out!

I don’t have a husband or kids to contend with…no piano lessons, soccer practice, karate lessons or schmoozy dinners – just me. If I’m this tired and distracted…how are you feeling? What we do have in common? I’m watching my budget – I’m sure you are too. I’m also watching my weight – which I’m sure you are too. So…what to do for the down time-starved, penny pinching, calorie counter….

This past weekend, I had an epiphany – I should precook some things and have them ready to go so that my dinners are done in a matter of 10-12 minutes rather than 30. The cookware reheats food so that it tastes like you just made it. Just put it in the pan, set to whistle, turn the burner on, and it’s reheated when the pan whistles!

So…that’s what I did. On Sunday, I bought a pack of chicken breasts and 3 pcs of Tilapia. I got a couple of lemons and oranges, some rice, chicken broth, pre sliced mixed squash and onions, and some frozen broccoli. When I got home, I marinated the chicken breasts with some Darn Good, fresh cracked garlic and pepper, and about ½ cup of low sodium Dale’s Sauce in an ultra vac.

Meanwhile, I measured out 2 cups of Basmati Rice, 4 cups of Chicken Broth, added fresh cracked pepper, salt, & garlic into my 3 qt saucepan. Set the lid to whistle and the burner to medium. When it whistled, turned the whistle to “V” for vent and the burner to low.

Once the rice whistled, I preheated a small skillet on medium heat. When it was ready, I added the marinated chicken into the pan and turned the lid to whistle. When it whistled, I flipped the chicken, turned the knob to “C” for closed and turned the burner down to low.

Meanwhile, in my 1 ½ qt saucepan I began to saute the onions for about 5-7 minutes. I added the mixed squash and some pepper and garlic. Covered, whistle open, and cooked on medium until it whistled. Then, just closed the whistle, and turn the burner off and allowed it to stand until I was ready to store it.

With the fish, I squeezed fresh lemon onto each piece and seasoned both sides with Darn Good. I put all three pieces in an ultra vac for the week. When everything was cooked through, I added them into their own ultra vacs to keep for the week.

So…Monday night rolled around…and here’s where my plan was executed perfectly…

I got home, went straight to the fridge and pulled out my chicken, rice, and squash mixture. I got out my 1 ½ quart saucepan. I put about ¼ cup of chicken broth in the bottom. I measured out about ½ cup – ¾ cup of rice, added a chicken breast on top of that and 1/3 of my squash mixture next to that. Covered, whistle open, and cooked on medium heat. Played with the boy. Ten minutes later, the whistle sounded. I went in the kitchen turned it to “C” for closed and the burner off. I grabbed my plate and poured myself a big glass of iced water and served myself…in about 12-13 minutes total including prep and serve time.

The next night, I switched to a fish meal…

I pulled out the tilapia, rice, broccoli, and an orange. I got out my small skillet. I added about ¼ cup of chicken broth to the bottom of the pan. I zested ½ of the orange over the top of the rice. I added a piece of Tilapia on top of one side and about 1/3 of my broccoli on the other. I squeezed the zested half of the orange on top of that and sprinkled some Darn Good over the broccoli. Covered, whistle open, and cooked on medium heat. Played with the boy for 10 minutes. When the whistle sounded, I returned to the kitchen and closed the whistle and turned the burner off. I let it stand for 2-3 minutes to make sure the fish was done and then served myself. All in all…only about 15 minute…which was good for me!

I’ve just alternated that all week and I have felt a reprieve of having to fend for myself these past few days….ahh, deep breath and sigh. I’ll start mixing it up soon but I like the easy and steady pattern I have for right now.

What are your quick tricks to get you through your hectic weeks?

Happy Cooking,
Miss K

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Well, Ladies, it’s that time of year again where we get ready for the Thanksgiving Feast, but what we are really planning is that Big Shopping Day called “BLACK FRIDAY”.  The one time a year where we, as women, boldly go where no man would want to go, shopping on Black Friday.  This is not an event for the weak at heart; it takes perseverance, patience, and sometimes blood, sweat, and tears.  So, for all you gals hitting the shopping scene on Black Friday, below is my Black Friday Survival Guide.  This will help you get thru it and be a survivor.  For my first timer’s, please make sure to strictly adhere to my list to make this as enjoyable as it can be for you.  Word of caution, once you become a B.F.S. (Black Friday Shopper), there is no turning back! Enjoy!

Black Friday Survival Guide

To Do: Wednesday

1. Make a list of the must-have products that you are shopping for this holiday season, including the names of the people for whom you are shopping.

To Do: Thursday

1. Eat a lot of turkey, mashed potatoes, stuffing, and pumpkin pie. This will not help your shopping, per se, but will make you feel happy and satisfied.
2. Go thru ads in the paper and compare to the list you created on Wednesday and add to your list what store had the best price for the item you want to purchase and what time they opened.  You will need to arrive at least 30 minutes prior to the store opening if it is a popular gift you are wanting to buy.
3. Get a good night’s sleep the night before — thanks to all that food in your belly. it shouldn’t be too hard to fall asleep.

Helpful Hints:

• Leave the kids at home.
• Be caffeinated and full – don’t shop on low energy and an empty stomach.
• Pack snacks so that you don’t have to stop your marathon shopping day to grab food. A great idea would be to grab some brunch after shopping with your family or girlfriends.
• Bring along an MP-3 player or iPOD to help pass the time when you are waiting to pay for your finds.
• Don’t worry about the little stuff today, such as stocking stuffers, but rather focus on gifts that are bigger, harder to find, and more expensive.
• Take the time to look for that new winter coat or little black dress you need. Clothing sales are usually very good on Black Friday, because so many people are already in the stores looking for toys and gifts.
• If a product is not available, but the store offers a rain check, take it. Make sure that when you cash in your rain check you are getting the price that the product was listed at for that day.

Remember, there will be some people who are just down right nasty and testy out there, don’t be one of them.  If the occasion arises and you need to be aggressive, stand your ground, say it with a smile, and move on.  Don’t let bad attitudes ruin you experience as a B.F.S.

Have fun, Enjoy, and Behave!

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So…we’ve finally made it. Noon last Saturday was go time! Of course, we both had a whole slew of things on our minds that we wanted to partake in but we just weren’t really willing to risk any stomach issues to do it. But…there was one thing that we both just had to have…one thing that our love never waned from…can anyone guess what that would be? You’ve got it…Cheez-Its! J

Check out our veteran advice on how to break an extended fast today!

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So…a lot of you are asking how we’ve done it – what’s the plan. Since we’ve got four weeks under our belts now, we’ve got everything nailed down to a science. Including how to save money while buying organic produce in bulk – which can get quite pricey with the volume of fruit you need to buy on a juice fast!

Find out how our week went, our weekly weight loss, and “the juice fast plan.” 

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