Fennel...more than just an herb

Read my article about the fennel plant here.

California Avocado and Mango with Yogurt, Honey and Lime | California Avocado Commission

California Avocado and Mango with Yogurt, Honey and Lime | California Avocado Commission

I tried this recipe today, substituting paprika for cayenne, and it turned out wonderful. It's very light and refreshing, perfect for a summertime salad or even a dessert.

Herb Spotlight: Dill

Read about the many uses of dill here! 

Chilled Cucumber Soup with Coconut Milk and Mint

The original recipe for this soup was from 911 Chef Eric, but the following is my modified version. The original recipe turned out too tangy (way too much lime juice), and I felt that Greek yogurt added the extra creaminess needed). Serves 8.

Ingredients:       (*signifies my modifications to original recipe)

• 2-3 large cucumbers, about 2 lbs.
• 1 3/4 cups of coconut milk
• 1 Tbsp Greek Yogurt*
• 1/4 cup fresh mint leaves*
• 1 lime, zested; juice of 1/2 lime
• salt to taste (I didn't need any with mine)

To garnish:

• mint leaves
• pinch of paprika
• 2-3 diced cucumbers

Directions:

• Peel cucumbers, and cut them in half, scraping out the seeds. Chop coarsely and place in colander over mixing bowl. Reserve a handful of cucumber dices for garnish.
• Sprinkle cucumbers with salt and allow to stand for 30 minutes. 
• Rinse cucumbers with cold water to remove salt, then pat dry with clean cloth.
• Place cucumbers, coconut milk, Greek yogurt, mint leaves (bruised), lime juice and zest into blender. Blend at high speed. Chill for at least 1 hour.

Serve soup in small glasses or bowls, garnishing with a few cucumber dices, a pinch of paprika, and a mint leaf.

Cook a whole chicken in 30 minutes...seriously

Before yesterday, I had never attempted to cook a whole chicken. I've cooked chicken breasts, pork loin, roasts, etc., but never a whole chicken. The idea scared me, as crazy as that sounds. I don't have a meat thermometer, so I had no way of really knowing if the thing would be completely cooked, and the idea of eating raw chicken makes me gag. 


However, Pampered Chef has a deep covered baker (stoneware) that is supposed to cook an entire chicken in the microwave--the microwave--in 30 minutes or less. Being a PC consultant, naturally, I have a deep covered baker, so I finally got up the courage to attempt cooking a whole chicken. 


And guess what? It turned out amazing. And, if the moist, flavorful chicken wasn't enough--the outside was a golden brown color! It browned the chicken, even though it was cooked in the microwave. 


Here's the recipe that I used to make this wonderful chicken. I'm not sure how it'll turn out in any other dish, so you may want to invest in a deep covered baker from PC to get the results that I got.

Ingredients:

• 1 whole chicken (gizzard, neck, insides removed)
• olive oil 
• seasoning of your choice (I used PC Moroccan Rub)
• sliced lemon

Directions:
Rinse chicken with cold water, then pat dry with paper towels. Brush entire surface of chicken with olive oil. Add seasoning to surface of chicken. Place sliced lemon into chicken cavity.

Place chicken in deep covered baker. Microwave uncovered for 25-30 minutes (7 minutes for each pound of chicken). Remove and check chicken. Stick knife in deepest part of chicken. If juices are clear, chicken is done (160 degrees fahrenheit--internal temp). If juices are pink, continue to cook.

Remove from microwave. Cover with lid for 10 minutes. Your chicken is ready! (And it should be golden brown).