Sun-dried Tomato Fettucini with Chicken

Sun-dried tomato cream sauce with chicken and fettucinni

3 boneless skinless chicken breasts cut into strips
1 T olive oil
1 heaping t of chopped garlic
1 T butter
1 can low sodium chicken broth
1/3 c sun dried tomatoes, chopped
12 oz box of fettucini
1 cup  fat free 1/2 and 1/2
1 T dried basil
Salt & Pepper to taste




In a large pot of salted water boil the fettuccine per box instructions.  In olive oil lightly brown chicken and remove.  Turn of heat and add butter, garlic and 1/3 can broth.  Scrape up all the yummy bits from the bottom of the pan.  Add the tomatoes and remaining broth and bring to a boil until tomatoes are tender, about 10 minutes.  Reduce heat and add 1/2 and 1/2 and basil, bring to a low simmer until the sauce coats the back of a spoon.  Add chicken back to sauce and salt & pepper to taste.  Serve over fettuccine.

Miso love this soup!

Miso Soup

3 packets Dashi (Bonito flakes)

4 quarts water

2 T red Miso (soybean paste)

2 T white Miso

3 T Wakame flakes (dried seaweed)

1 block extra firm tofu, cubed

3 green onions, sliced thin

In a large stock pot of water, bring the Dashi to a boil and reduce by 1/3.  Remove Dashi packets and discard.  Lower the heat to just below simmer.  Add both Miso to a small bowl and ladle in some of the broth, whisk to dissolve.  Add this back to the pot along with the Wakame, tofu and green onions.  Serve immediately.

Miso soup has many health benefits.  Researchers have found that a bowl of Miso soup a day can greatly reduce the risk of many forms of cancer.  It is high in antioxidants and helps strengthen the immune system.  It is loaded with nutrients. Miso provides protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber.  All this and its delicious!

Super Menu Monday!

Monday 18th: Parmesan Pork Chops with roasted potatoes and corn
Tuesday 19th: Kiel Basa and cabbage with carrots
Wednesday 20th: Lasagna
Thursday 21st: Miso Pork with fried rice, peas and broccoli
Friday 22nd: Blackend Tilapia with herb noodles and grilled squash
Saturday 23rd: Home made freezer pizza
Sunday 24th: Tandoori chicken with rice, grilled peppers and squash
Monday 25th: Honey Mustard chicken with carrots and roasted potatoes
Tuesday 26th: Burgers and 'fries'
Wednesday 27th: Chicken Milano with broccoli
Thursday 28th: Rosemary pork chops with lima beans and carrots
Friday 29th: Crab cakes, corn on the cob and red potatoes
Saturday 30th: Fend for yourself night because after a yard sale I will be too tired to cook!
Sunday 31st: Fried chicken, mashed potatoes, carrots and cole slaw
Monday 1st: Tuna casserole and peas
Tuesday 2nd: Bourbon Chicken, rice and broccoli
Wednesday 3rd: Spaghetti
Thursday 4th: Chicken and rice casserole with peas
Friday 5th: Meatloaf, mac n cheese and broccoli
Saturday 6th: BBQ chops with taters and corn

If you are interested in a specific recipe just leave a comment and I will be sure to post it.  Some of these are new ones I am trying so I will be sure to let you know how they turned out.

How does my garden grow?

It doesn't.  This is only my third year of vegetable gardening so I'm still trying to get the hang of it.  This year there is nothing hanging though.  The lettuce bolted after one picking.  There are a couple peppers on the vine but they just aren't ripening.  The yellow grape tomatoes I planted aren't producing and neither are the Beefsteaks.  The big difference between this year and previous, I didn't order my transplants or seeds from Seed Savers Exchange.  I picked them up from a local produce shop that has had a steep decline in quality all year. 
Next year everything is coming from Seed Savers. 
We need to relocate some of the planting boxes so I may just go ahead and rip everything out now.  Out of necessity or frustration, either way I will get some satisfaction.  Stupid plants, I'll teach you!