Fun Homesteading Project - Potpourri!

We are lucky enough to live on land that was graced with the previous owner's green thumb and love of roses.  This year, which is our first year learning about this land, we have witnessed 5 different varieties in bloom.  With colors including ivory, yellow, coral, fuschia, and very dark fuschia, it has definitely been a summer with flowers on the table.

But what about after they die?  Sure, there's compost.  Compost, while undeniably awesome, just seemed a little sad for these stunning roses which had dried so beautifully when i forgot to re-fill the vase with water. So I decided I'm going to get a head start on holiday gifts, and work up a batch of potpourri.

With a beautiful lavender bunch from my kind neighbor, our abundance of rose petals, and an empty cardboard notecard box, I set out with a plan: Save all the pretty smelling things I can and make up a big batch. So far I've got lavender and roses, see?

Easy Recipe - Pulled Chicken Sandwiches

Pulled Chicken -
I like this one because it is simple and crowd pleasing.  Also its easy after a long work day - as long as you put the rub on the chicken before you go to work, it's really a 30 minute meal.  Buy coleslaw and rolls, make a little green salad, and ding dong bitches, dinner is DONE.

Pulled Chicken Recipe 

Ingredients

• Chicken:
• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 2 pounds skinless, boneless chicken thighs
• Cooking spray
• Sauce:
• 2 teaspoons canola oil
• 1/2 cup finely chopped onion
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 1 cup ketchup
• 2 tablespoons cider vinegar
• 1 tablespoon molasses
• Remaining ingredients:
• 8 (2-ounce) sandwich rolls, toasted
• 16 hamburger dill chips

Preparation

• Prepare grill. [You can also cook the chicken in a cast iron or pan on the stove, over medium/medium high heat.]
• To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
• To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.
• Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.

Note: The chicken and sauce can be made up to two days ahead and stored in the refrigerator.

David Bonom, Cooking Light
JUNE 2006

Notes: I don't put the full amount of brown sugar in because I find it too sweet. Also, I don't mix all of the sauce with the chicken because I don't like when the rolls get soggy.  Udi's GF hamburger rolls are really good with this sandwich!

Easy Recipe - Kale!

I love the Red Russian Kale that grows nearby.  When de-stalked properly and simmered in a little organic Better than Bouillon or broth, it melts like spinach in butter.  Any kale will work well in this recipe, and if its a hardier variety like red russian, be sure to cut out the stalks.

Kale!

1 bunch of red russian kale (any variety will work), stems removed, chopped coarsley
2-4 cloves of garlic, minced
1 teaspoon oil (Canola probably)
8 oz chicken broth (I use 1Tablespoon organic Better than Bouillon chicken base + water!)

Saute the garlic in the oil for a few minutes over medium heat. Rinse the kale thoroughly, but don't shake the water off.  Add kale and water drippings to hot pan and steam for about 3 minutes until kale starts to wilt, add broth, turn to low and simmer for about 10/15 minutes until soft and cooked.

add a little fresh pepper, serve with tongs.
*to my taste, no salt needed because of the broth