Monday, September 16, 2013

Quick Berry Jam

Shopping for groceries in NYC is a fun adventure. I think it brings a new motivation and maybe a little bit more fun to the grocery game! Juilliard is a stop away from Trader Joe's and pretty close to Whole Foods, so I send G by there a few times a week for some essentials after his rehearsals. The remainder of our grocery items are picked up in open air markets or a block down the street at C Town when we need something quick. Of course, I could stand to do a bit more planning, but with my diet still not nailed down and my brain a little more confused than usual, I'm not having much luck with being super organized just yet! I'll get there, hopefully soon.

G brought back an assortment of berries the other day, but sadly, they started going downhill faster than I would have liked. This has happened to all of us, I'm sure! But who wants to throw out super expensive berries? Shoo! Turned those suckers into a very simple jam earlier today. I think canning in big batches is a lovely use of time, but I haven't been able to commit to that kind of work recently, nor have I had pints and bushels of produce to do so with. This recipe just makes a little jar to have in the fridge, and it is only sweetened with honey, to allow for more natural fruit flavor and a little more health! Grab those nearly-moldy berries and make this tasty spread in a jiffy!

Quick Berry Jam

2 cups fresh berries, washed
*I used one cup of raspberries, no need to chop, and one cup finely diced strawberries
zest and juice of one lime
3 tbs honey

-Combine ingredients in a small saucepan and bring to a boil, stirring constantly. Reduce to a calm simmer and allow to do so for about 40 minutes. You don't have to babysit it too much in the beginning, but keep an eye on it and stir more frequently toward the end or if it seems to foam up too much (just in case it decides to burn!) Allow to cool and store in the fridge.

Sunday, September 15, 2013

Avocado Chicken Waldorf

When you hastily make homemade mayonnaise and it flops (raises hand!), or when you are conscious of the fact that commercial mayo isn't so great for you, here's a very simple recipe for you to try. I always have some kind of shredded chicken on hand for throwing meals together like this one. Bake one chicken per week for just this purpose and make stock from the bones! Just a tip from me to you.

I'm so happy it's Sunday. We're off to brunch at the Smith in the East Village where my Sarah Claire works! And we'll be hitting up some farmers markets! Strength for today! I promise not to over do it. Feeling good so far, so I have high hopes for this beautiful, fall Sabbath.

Avocado Chicken Waldorf
serves 2

1 and 1/2 cups shredded chicken
1/2 of a large avocado or 1 small, cubed
2 tbs Greek yogurt or sour cream
Grapes cubed, as many as you like
A sprinkling of chopped walnuts
Pinch of salt and pepper

- Combine all ingredients and stir to mash up the avocado well. Serve on warm toast or for the grain-free folks, the biscuits in the previous post!!