Posts from May 2017

Honey-Soy Chicken with Green Onions


Onions take a crazy long time to mature in the garden; this variety took about 175 days, or almost six months. They’ve been clogging up my garden space for half a year, when a bag at the store costs about $3! Bah! Live and learn.

On the other time extreme, this recipe is a cinch. Five minutes prep, and 6 hours (not months!) unattended in the crock pot equals a quick and tasty dinner.


6 chicken thighs
1/3 c soy sauce
1/3 c honey
2 T hoisin sauce
1/2 t crushed red pepper
2 T lemon juice
2 T olive oil
3 T sriracha
1 onion, chopped
1 c broth
1-2 T corn starch

green onions
sesame seeds


In a bowl, combine the soy sauce, honey, hoisin, red pepper, lemon juice, broth and sriracha. In a slow cooker, put the olive oil in the bottom, then chopped onions, then pour over the sauce. Cook for 6-8 hours on low heat. Before serving, take 1/2 cup of the broth and mix with the corn starch. Add back to the slow cooker to thicken. If it doesn’t look thick enough, repeat.

Serve over rice, and add your favorite garnishes.

Tomato & Corn Galette


Here is a sub-par crust and poor food presentation, but heck, I made a galette! And it was tasty.

I amended this recipe from the Half-baked Harvest. Her crust and photos beat mine by a mile.


You can use pre-made pie crust here for an easier version; I tried a gluten-free version that became too brittle. Use the Half-baked Harvest’s recipe for the crust instead; I’m sure it’s much better than mine.

2 c cherry tomatoes, halved
6 sprigs fresh thyme
Olive oil
6 oz fresh goat cheese
2 T butter
2 c sweet corn (off the cob)
1 sweet onion

First, if you’re making your own crust, start with that. If you’re using a pre-made crust, set out so it gets to room temperature. Set out your goat cheese so it gets to room temperature as well.

Next, preheat the oven to 400 degrees. While heating, chop all tomatoes in half, drizzle with olive oil and add the leaves from one sprig of thyme. Put on a cookie sheet, and cook for 20 minutes, or until most of the water cooks out of the tomatoes (otherwise they’ll make your galette soggy). (Once the tomatoes are done, decrease the oven temp to 375 degrees.) While the tomatoes are¬†cooking, chop the onion. In a saute pan over medium heat, add the butter. When hot, add the onion, cook for about 5 minutes. Add the 2 cups of corn. Cook for about 15 minutes on medium-low, or to brown the onion and corn in the butter. Once cooked, set aside.

With your crust, on parchment paper, either flatten your store-bought one or roll out your dough into a nice circle about the width of a pie. Spread the goat cheese in the middle of crust and extend it to all but an inch around the parameter. Spread the corn/onion mix, and top with the roasted tomatoes. Put the thyme leaves on last, and sprinkle with salt and pepper. Cook for 45-55 minutes, or until the crust is golden.

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