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From The Reinwald's Home Kitchen

September 24, 2016

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Nana’s Chicken Salad

1 cut-up chicken (Nana always bought it when it was on sale)
2 stalks celery
½ medium sweet onion
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon sugar
Salt, pepper
¼ cup  flat parsley (or you can substitute cilantro or dill)
 
Cook chicken in water for approx.. 45 minutes.  Let cool, remove skin and cube to your desired size.  Choc celery, onions, parsley, add to chicken. Mix dressing with mayo, lemon juice, sugar and seasoning. Stir with a whisk  and add to chicken. Coat well and let sit in the fridge for 1 hour.   Enjoy!

Note: This is a pre “foodie”  recipe.   Nowadays you can add ½ yogurt for mayonnaise or add cranberries, apples, grapes or exotic herbs. Also, I bought these “candy” onions from then farm stand which were sweeter than vidlias.
April 06, 2016

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Quick Low-Calorie Chili

The other day before I went to work, I took out of the freezer a container of beef barley soup. I brought home a Chia Bread reading for toasting and pairing with the soup. Well I opened it up and it was chili, not soup. I had sour cream, cheddar cheese, guacamole, but no tortilla chips. I toasted the Chia Bread and put the chili and condiments on top and ate it with a knife and fork. It was delicious. I think I will forgo the chips always in the future as the bread is much more nutritious.

Two morals to the story. One - don’t be upset or pigeon-holed into a recipe. Use what you have. The other is always label your containers. I didn’t have tape to write on so I skipped it.

 Ingredients:

  • 1 container Pomi chopped tomatoes
  • 1 container 1 lb. fresh medium salsa
  • 2 cans beans 15 oz kidney, black, pinto or any combination
  • 12 oz browned ground beef
  • 1 tablespoon chili powder
  • 3 shakes ground cayenne pepper

While you are browning the beef, put everything else in a pot and bring to a boil. Add browned beef and spices, and simmer for about 10 minutes.

Note: Andy Reinwald grows, dries and grinds a pepper blend every year and we use that instead of the cayenne. The 2014 blend was too hot for me but the 2015 blend is just right.
September 15, 2015

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Oma's Long Island Corn Chowder

Welcome in Autumn with this Hearty dish. Take a trip down to your local farm stand and get some fresh Long Island produce.
 
 Ingredients:
 
  • 2 Tbs Olive Oil
  • 2 Tbs Butter
  • 3 Tbs Flour
  • 1 large onion,Chopped
  • 2 medium potatoes, diced
  • 6 ears of Long Island Corn
  • 2 stalks of celery, Finely Diced
  • 1 red bell pepper, finely diced
  • 5 cups of Chicken Broth
  • 1 cup of Half and Half
 
Start by husking your corn and peeling your potatoes. Dice Potatoes and remove corn from cob.
 
In a large saucepan saute onions and chopped celery in butter and oil until soft. Sprinkle flour on this mixture stirring constantly as done when making a rue. Add chicken broth, potatoes and salt and pepper. Boil until potatoes are almost cooked.
 
Stir in Half and Half, bell pepper, and corn. Simmer for about 10 minutes or until corn is soft.
 
For extra protein add some left over roast chicken or chopped chorizo.
July 01, 2015

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Fresh Summer Bruschetta

As fresh tomatoes and basil start to come out of the garden it always seems like you run out of ways to use them. This month's recipe can be a quick and delicious appetizer for a party of a healthy snack for a lazy summer afternoon. If you plan on making it be sure to stop by the bakery for a fresh baked French Baguette (this month's special) and ask our staff to slice it for you. The bread will be uniformly sliced to the perfect thickness and it will save you a step in the kitchen!

Ingredients:

  • 1 French Baguette
  • 6-8 Roma Tomatoes (chopped)
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • 1/3 cup Fresh Basil (chopped)
  • 3 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoon Balsamic Vinegar
  • ¼ Teaspoon Kosher or Sea Salt
  • ¼ Teaspoon Fresh Ground Pepper

 

Directions:

From start to finish this recipe shouldn't take more than 15 minutes. Start by chopping and mincing your ingredients as indicated above. In a large bowl mix tomatoes, onion, basil and garlic together.  Mix in the oil, vinegar, salt and pepper. Cover and place in the refrigerator until you are ready to serve. Before serving lightly drizzle bread slices with olive oil, place on a baking sheet and toast in oven or toaster oven. Pile the bruschetta onto the toast and garnish with fresh basil or some shredded Parmesan cheese.