Thigh high

What are you looking at? My thighs?

Boneless, skinless chicken thighs are among the fastest cooking meats. True, they aren't as pretty as the breast, but they pack a small wallop of flavor that the whiter meat can't beat.

Chicken thighs with penne pasta and stewed tomatoes
Serves 2

Ingredients

1 can (15 ounce) stewed tomatoes

2 boneless skinless chicken thighs

1/4 cup Newman's Own Light Lime dressing
4 ounces dry penne pasta
1 tablespoon olive oil

1/2 chopped onion

Grated Parmesan to taste

Instructions

Put the stewed tomatoes in a small saucepan and heat on low. Pound the thighs until they are an even thickness. Marinate with the lime dressing. Bring a pot of salted water to boil.  Add pasta. Meanwhile,  heat the olive oil in a skillet big enough for the 2 thighs. When medium hot, add the thighs. Cook the chicken about 8 minutes, then turn. Add the onions and cook for about 2 minutes, then add the rest of the marinade and cook for 5 more minutes. After the pasta has cooked for 12 minutes or until al dente, drain and toss with a little olive oil and Parmesan. Drain the excess liquid from the tomatoes and serve the tomatoes, pasta and hot thighs and onions immediately. Grate extra Parmesan on the tomatoes to taste.

Have it your way - healthful, even

Double Quarter Pounder With Cheese

McDonald's employs a director of nutrition? Who knew? Dr. Cindy Goody has been with McDonald’s since 2008. She was recently interviewed for Nation's Restaurant News, and had some interesting things to say:

Nutrition is the science of how our bodies use food to contribute to health, and as a registered dietitian, I have an opportunity to translate that science so consumers can use it to improve their health and well-being. As McDonald’s director of nutrition I have the opportunity to share this knowledge with the more than 26 million customers that visit our 14,000 U.S. restaurants every day.

Her philosophy is that there are no good or bad foods, but anyone can consume a bad balance of foods. Since McDonald's offered varied menu choices, she says people can build a nutritious meal from the items offered and by monitoring their portion size.

McDonald’s has provided nutrition about our quality food for more than 35 years. Today, there are eight ways customers can easily access McDonald's nutrition information: on McDonalds.com, via our toll-free telephone number (1-800-244-6227), on select product packaging, on the backs of trayliners, in-restaurant nutrition brochures, via voice-activated information through our toll-free number, via mobile devices and now on HealthyDiningFinder.com.

As an improvement to Happy Meals, Goody says McDonald’s sells more than 72 million Apple Dippers annually and more than 180 million Milk Jugs per year.

And guess what? McDonald's will even be adding oatmeal to its breakfast offerings next year.

We'll see if that gets the same real estate on their menu board that the Double Quarter Pounder With Cheese (740 calories) with large fries (500 calories) and soft drink (310 calories). 

(By the way, those aren't the most calorie-dense offerings: that would be the Angus Bacon Cheese with 790 calories, 2070 mg sodium, and the large triple thick chocolate shake at 1160 calories.)

If you want to check out the nutritional stats of your favorite Mickey D's food, you can view the pdf here.

To read the entire interview with Goody: http://www.nrn.com/article/qa-dr-cindy-goody-mcdonald’s-usa-director-nutrition?ad=healthydining&utm_source=MagnetMail&utm_medium=email&utm_term=richardsons15@yahoo.com&utm_content=NRN-News-NRNam-11-12-10&utm_campaign=Red%20Lobster%20looking%20to%20lower%20price%20points#ixzz154azWBnz

Kale and hearty

The tomatoes are mostly a distant memory at the City Market, the peppers too, but kale goes on and on. It's a hardy green, mostly used for braising, but it makes great chips. This recipe from Martha Stewart is also very good, and a way for those of you with CSA's to add a little variety to a favored crop as the weather gets colder.

Kale Slaw with Peanut Dressing
Serves 8

Ingredients
2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange, or red bell pepper
2 carrots, thinly sliced crosswise
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup salted peanuts
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/4 cup salted peanuts

Instructions
Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.
From Martha Stewart Living, August 2009

Pullets' surprise

I've been eating out way too much lately, but I'll be back cooking again soon. In the meantime, check out how the chickens are coming along; no eggs yet, but soon, soon...

Library offers a menu of great choices

Charlottesville friends, do you have a Jefferson-Madison Regional Library card? Not only do the new ones look totally hip and not something you'd be embarrassed to have on your keychain, during the month of October, you'll get a 10 percent discount at many area businesses. Here's a short list of the food-related ones; more can be found at the library's website. (The YUM's are places I've checked out at least three times and liked each time.)

Autumn Hill Vineyards, 301 River Drive, Stanardsville, VA

Blue Ridge Café & Catering, 8315 Seminole Trail, Ruckersville, VA

Brix Terrace Café, 594 Pantops Center, Charlottesville, VA

Carving Board Café, 624 Albemarle Square, Charlottesville, VA (YUM!)

Integral Yoga Natural Foods, 923 Preston Avenue, Charlottesville, VA (YUM!)

La Cocina del Sol, 1200 Crozet Avenue, Crozet  (YUM!)

The Lafayette Inn, 146 East Main Street, Stanardsville, VA

Lord Hardwick’s Pub, 5920 Seminole Trail, Barboursville & 1248 Emmet Street, Charlottesville

Maggie Moos, Hollymead Town Center, 145 Community Center, Charlottesville, VA

Maharaja Fine Indian Cuisine, 139 Zan Road, Charlottesville, VA

Nate & Em’s Pizza, 5920 Seminole Trail, Barboursville, VA 

The chickens are here!

We got three pullets today: a Black Australorp, a Buff Orfington and a Rhode Island Red. I'll post photos as soon as they relax and get the lay of the land.

Carrot cake heaven

Because of the difficulties in slicing the baked cake
into thirds, this one came out with five layers.

What could possibly be more delicious than a well-made carrot cake? Try layering the frosting on six thin cakes. Ms. Multitasker, a food blogger from Singapore, got out her "Boulevard: The Cookbook" and went after it (although she, like the cookbook, neglected to give any hint on how to slice the halved 9-by-13-inch  cake into thirds, although she was honest about the effort it took - I think when I try this, I will use the dental floss trick and let you know how it comes out).

If you can't wait until I publish my efforts, read her story by clicking here. I have the cookbook in hand: The recipe is on pages 208-211. It includes not only the cake with frosting, but carrot sherbet, candied walnut ice cream, cream cheese ice cream, walnut caramel and a garnish of candied carrots.

The best advice from Ms. Multitasker? Grate the carrots the night before and let your arms rest up for the main event.

Another idea I'd like to try: Make this recipe into cupcakes, fill with the caramel and the cream cheese frosting, more frosting on top and serve with the sherbet and ice cream. Any suggestions on which I should try first?