Page 22 - 6-24-16 Friday's Edition

Recipes
Lunch:
Farmer’s Lunch Sandwich
Makes 4 sandwiches
1 loaf crusty baguette or ciabatta
Whole grain mustard
Sharp cheddar cheese (or cheese of choice) Lettuce
2 hard, tart apples like Granny smith or Brae- burn, very thinly sliced
2 to 3 tablespoons lemon juice (from one lemon Onion Thyme Jam
Directions:
Slice the baguette into four sections and slice the sections in half length-wise. Spread a little whole grain mustard on both halves. Smear a layer of onion jam on the bottom half (op-
tional).
Toss the apple slices in a
little lemon juice, and then add them to the sandwich. Add a few leaves of lettuce and then top with a layer of cheese. Press the sandwich closed. If not eating right
away, wrap the sandwiches in a tight layer of wax paper. Keep them in a cool place — like a picnic hamper! — until you're ready to eat them. They'll be ok left un- refrigerated for several hours.
Onion Thyme Jam. It can be used on other things!
Makes about 1 cup
2 tablespoons unsalted butter
2 tablespoons olive oil
4 medium sweet onions, chopped (about 4 cups)
2 tablespoons fresh thyme leaves (or 1 1/2 tea- spoons dried)
1 bay leaf
1 roasted garlic clove, mashed (optional)
Kosher salt
Freshly ground black pepper
1/4 cup apple cider vinegar
2 tablespoons brown sugar
Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over
medium-low heat for 20 minutes. Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Re- move bay leaf. Transfer jam
to a bowl and let cool. Sea- son with additional salt and pepper, if desired. Can be refrigerated for a few days; return to room temperature before serving.
Breakfast:
No Cook Oatmeal
1 cup of steel-cut oats
2 cups almond or silk milk
dollop of honey cinnamon and ginger scoop of raisins,
grated citrus zest
fruit of your choice for topping
Directions: Pour 1 cup of steel-cut oats into a bowl, then mix them with about 2 cups almond milk, a dollop of honey, and a bit of cinna- mon and ginger. It’s op- tional but, add a scoop of
raisins, too, and a bit of grated citrus zest. Refriger- ate the oats overnight. (If you want to do just a little extra work, you can sauté them in a little butter first.)
In the morning the oats have softened enough to eat. They are delicious when eaten cold, mixed with some grated apple or chopped peaches, or topped with blueberries and almonds. They are dense, rich, nutty, and very filling — a fantastic breakfast.
Best Drink For Hydration And Nutrition Watermelon Delight
1 Watermelon
16 oz.to 33 oz. Coconut water
blender
Directions: Cut water- melon. Some for eating and some for blender. Use all red parts of watermelon. Place in blender. Pour coconut water in blender and mix contents. It is the best hydrating mix for summer.
Dinner:
Slow-Cooker Lemon Garlic Chicken
Serves 2 to 4 with leftovers
4 to 5 pound whole chicken For the seasoning rub:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced
For the cooking liquid:
2 lemons, quartered
1 head garlic, cloves separated, but left in their skins 2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
2 sprigs thyme
2 tablespoons soy sauce
1/4 cup chicken broth
2 sprigs rosemary
Directions: Pat the chicken dry with paper tow- els. Mix all the seasoning in- gredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat with- out tearing it. Scoop up a dollop of the seasoning and work it under the skin cover- ing both breasts. Rub any re- maining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up. Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cav- ity of the chicken along with
one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the re- maining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken. Place the lid on the slow cooker and cook on high heat for 4 or for 6 hours (according to your slow- cooker's instructions and particular settings). Thirty minutes or so before the time is done, add the rose- mary sprigs.
Remove chicken from the
slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.
When ready to serve, re- move the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed. Serve the breasts, thighs, and drumsticks right away and tear the remaining meat into shreds for using in leftovers. Serve with the gravy if you like alongside.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 24, 2016