mix together my love of making soup, a sick husband needing nourishment, and leftover orange rosemary chicken (below) and you have the perfect storm for a yummy kitchen adventure. this is what i came up with:
Orange Chicken and Rice Soup
prep time: 20 mins cook time: 30-40mins
serves 4
3 pieces leftover orange and rosemary chicken (chopped into bite-sized pieces) and any leftover juices/sauce
1 clove garlic, minced (i'd leave it out next time)
2 inches fresh ginger root, peeled and minced
1/2 small onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1/4 red pepper, chopped
1/3 - 1/2 cup rice
6 cups soup stock - i used vegetable, chicken would probably be better
a splash of extra orange juice if you want it to taste more "orangey" (i added more than a splash and it was a bit of orange overload, so be careful)
pepper to taste
chop and saute the onion, garlic, ginger, and vegetables in a little olive oil for a couple minutes.
combine everything in a large soup pot. bring to a boil and then reduce to a simmer. simmer til the rice and veggies are cooked through.
yum. it feels good to be eating somewhat well again. :)
Sunday, June 5, 2011
orange rosemary chicken
i cooked!! two days in a row! in my house, and my life right now, this is a sizeable miracle. (and if i get through this post in less than two days, it'll be another miracle.) we have been eating all sorts of garbage since our little one came home and it's doing nothing good for any of us, so it's time to start some home cooking again. the goal: quick (like lightening quick!) to prepare and at least moderately healthy. the solution? rosemary orange chicken. took all of 5 minutes to put together and had enough leftovers to create a soup. done and done!
Orange Rosemary Chicken - from healthy quick meals
prep time: 5mins cook time: 1hr
serves 3
1lb boneless, skinless chicken thighs
1 tsp paprika
1 tsp pepper
6 oz frozen orange juice concentrate (about 1/2 the can)
1 tsp rosemary
1 tsp thyme
1 tsp marjoram
preheat oven to 350.
arrange chicken in a casserole dish. sprinkle with paprika and pepper.
mix remaining ingredients and pour over chicken.
bake, covered, for 1 hour, or until chicken is cooked through.
yum! i love a dinner that takes 5 minutes to prepare. we had this with a frozen instant-type rice dish (not ideal, but not bad) and it probably would have been good to add some veggies... but maybe next time. this makes lots of juice/sauce, which is good for pouring over rice (or saving to add to soup the next day, like i did).
do you have any other lightening quick meal ideas for me? i need a lot more!
Orange Rosemary Chicken - from healthy quick meals
prep time: 5mins cook time: 1hr
serves 3
1lb boneless, skinless chicken thighs
1 tsp paprika
1 tsp pepper
6 oz frozen orange juice concentrate (about 1/2 the can)
1 tsp rosemary
1 tsp thyme
1 tsp marjoram
preheat oven to 350.
arrange chicken in a casserole dish. sprinkle with paprika and pepper.
mix remaining ingredients and pour over chicken.
bake, covered, for 1 hour, or until chicken is cooked through.
yum! i love a dinner that takes 5 minutes to prepare. we had this with a frozen instant-type rice dish (not ideal, but not bad) and it probably would have been good to add some veggies... but maybe next time. this makes lots of juice/sauce, which is good for pouring over rice (or saving to add to soup the next day, like i did).
do you have any other lightening quick meal ideas for me? i need a lot more!
Tuesday, April 19, 2011
baby :)
the temptation to turn this into a baby blog is almost overwhelming. the only things on my mind these days are pacifiers and cluster feeding and how the heck do you ever get to the bottom of the freaking laundry pile?! but i think the temptation is mostly due to the fact that i haven't cooked anything in a month, so perhaps we'll just take a hiatus until life gets into a bit of a routine (i hear you laughing, indulge me my new mommy fantasies). the good news is we have tons of dinners in the freezer. the bad news is, they're not in our freezer, they're in our friends, and i can't for the life of me remember to go get them so we keep eating mac and cheese and sandwiches. what our freezer is full of is uneaten (but desperately drooled over) mini-quiches, since i'm beginning to suspect the little one might share her daddy's aversion to eggs. :( tragedy. mom, hope you're ready to eat quiche all week!
 |
| cutest little ducky you ever did see! |
Saturday, March 19, 2011
big love for mini mushroom and smoked gouda quiche
a million years ago, on a whim of holiday-themed inspiration, i bought frozen tart shells. i had visions of mini pumpkin pies with little dabs of whipped cream... ya, never happened. they've been taking up room in my freezer ever since. finally they found a new purpose - the crust for mini quiches, my new favourite thing! i love quiche! and what's not to love about quiche in freezable snack sized portions?! fantastic!
i went a little crazy and made three kinds (apparently i was going to make a LOT of pumpkin tarts) - mediterranean; turkey sausage, mushroom, and swiss (which i found somewhere online and promptly forgot...); and mushroom and gouda (i also bought too many mushrooms). the last ones are by far my favourite. they were a last minute make-it-up-as-you-go recipe because i was trying to use up the tart shells, mushrooms, eggs, and the leftover smoked gouda i'd bought for mac and cheese... so the proportions might not be bang on, but seriously - give these a try. YUM!
Mushroom and Smoked Gouda Mini-Quiche
prep time: 20mins cook time: 35mins
1 1/2 - 2 cups chopped mushrooms (i used a blend of white and cremini i think)
2 green onions, sliced
1 cup shredded smoked gouda
5 eggs
1/2 cup of milk
some freshly ground pepper
frozen tart shells, or homemade pastry, if you're all talented like that
saute the mushrooms in a little bit of olive oil until just cooked. drain and set aside to cool.
meanwhile, beat the eggs with the milk and pepper in a bowl.
add the green onions, cheese and mushrooms and mix well. pour into tart shells on a baking sheet and bake at 325 for about 35 minutes or until puffed up and the edges of the shells have just started to brown.
poor husband doesn't do eggs very well, so i will have to make my way through these on my own (sigh!). i'm looking forward to lots of easy breakfasts and lunches after the baby comes. :)
enjoy!
i went a little crazy and made three kinds (apparently i was going to make a LOT of pumpkin tarts) - mediterranean; turkey sausage, mushroom, and swiss (which i found somewhere online and promptly forgot...); and mushroom and gouda (i also bought too many mushrooms). the last ones are by far my favourite. they were a last minute make-it-up-as-you-go recipe because i was trying to use up the tart shells, mushrooms, eggs, and the leftover smoked gouda i'd bought for mac and cheese... so the proportions might not be bang on, but seriously - give these a try. YUM!
Mushroom and Smoked Gouda Mini-Quiche
prep time: 20mins cook time: 35mins
1 1/2 - 2 cups chopped mushrooms (i used a blend of white and cremini i think)
2 green onions, sliced
1 cup shredded smoked gouda
5 eggs
1/2 cup of milk
some freshly ground pepper
frozen tart shells, or homemade pastry, if you're all talented like that
saute the mushrooms in a little bit of olive oil until just cooked. drain and set aside to cool.
meanwhile, beat the eggs with the milk and pepper in a bowl.
add the green onions, cheese and mushrooms and mix well. pour into tart shells on a baking sheet and bake at 325 for about 35 minutes or until puffed up and the edges of the shells have just started to brown.
poor husband doesn't do eggs very well, so i will have to make my way through these on my own (sigh!). i'm looking forward to lots of easy breakfasts and lunches after the baby comes. :)
enjoy!
Sunday, March 13, 2011
vegetable lasagna
i have finally gotten to the point in life where i can make up my own lasagna recipe. i feel like there should be some kind of award for this... but i'll take the whopping pan of wonderfulness as my reward. :)
i LOVE making lasagna. i don't know why - something about bringing together all the different parts to form something truly delicious... it makes me feel strong and confident and like this one pan is proof that i actually CAN cook. i don't make it too often though because, lets face it, it's a bit of a production. i end up using almost every dish in the house just getting it ready. but ooohhh is it worth it, and it freezes and reheats great.
Vegetable Lasagna - serves 6-8
prep time: forever cook time: 1hr-ish
1 onion, chopped
2-4 cloves garlic, minced
2 stalks of celery, chopped
1 zuchinni, chopped
2 carrots, chopped
1 pepper, colour of your choice, chopped - note: you can add whatever veggies you like. i really wanted to add eggplant this time but there weren't any at the grocery store, so this was what i used. but really, use up whatever you've got in the house or whatever sounds good to you
4 cups tomato sauce - canned, homemade, seasoned, whatever floats your lasagna loving boat.
12 lasagna noodles, cooked according to package directions
1 cup light cottage cheese
1 cup light ricotta cheese
1 pkg frozen chopped spinach, thawed and drained
1 cup grated mozzarella cheese
1 egg (optional)
1/4 cup parmesan cheese
seasoning: basil, oregano, parsley, salt & pepper to taste - i go big on basil because the husband likes it that way, but oregano is a good dominating flavour too.
the complicated bit:
prepare the lasagna noodles according to package instructions. drain, rinse, and set aside.
saute the onions, garlic, and celery in a large skillet in a bit of olive oil for 2ish minutes. add the rest of the vegetables and some seasonings and cook until just beginning to soften. set aside.
mix the cottage cheese, ricotta, 1/2 the mozzarella, and the egg together with some seasonings. set aside.
in a 9x13 glass baking dish, assemble as follows:
a bit of tomato sauce on the bottom
4 lasagna noodles
1/3 sauce on top of the noodles
1/2 the veggies
1/2 the cheese mixture
4 more noodles
1/3 sauce
1/2 the veggies
1/2 the cheese mixture
last 4 noodles
rest of the sauce
cover and bake at 350 for 45mins - 1hr, checking to see if it's heating all the way through in the middle. when it looks done, add the rest of the mozzarella and parmesan cheese over the top and bake uncovered for another 10 minutes. remove from the oven and let it sit about 10 minutes. serve, enjoy, and greatly inflate your personal sense of culinary ability.
i LOVE making lasagna. i don't know why - something about bringing together all the different parts to form something truly delicious... it makes me feel strong and confident and like this one pan is proof that i actually CAN cook. i don't make it too often though because, lets face it, it's a bit of a production. i end up using almost every dish in the house just getting it ready. but ooohhh is it worth it, and it freezes and reheats great.
Vegetable Lasagna - serves 6-8
prep time: forever cook time: 1hr-ish
1 onion, chopped
2-4 cloves garlic, minced
2 stalks of celery, chopped
1 zuchinni, chopped
2 carrots, chopped
1 pepper, colour of your choice, chopped - note: you can add whatever veggies you like. i really wanted to add eggplant this time but there weren't any at the grocery store, so this was what i used. but really, use up whatever you've got in the house or whatever sounds good to you
4 cups tomato sauce - canned, homemade, seasoned, whatever floats your lasagna loving boat.
12 lasagna noodles, cooked according to package directions
1 cup light cottage cheese
1 cup light ricotta cheese
1 pkg frozen chopped spinach, thawed and drained
1 cup grated mozzarella cheese
1 egg (optional)
1/4 cup parmesan cheese
seasoning: basil, oregano, parsley, salt & pepper to taste - i go big on basil because the husband likes it that way, but oregano is a good dominating flavour too.
the complicated bit:
prepare the lasagna noodles according to package instructions. drain, rinse, and set aside.
saute the onions, garlic, and celery in a large skillet in a bit of olive oil for 2ish minutes. add the rest of the vegetables and some seasonings and cook until just beginning to soften. set aside.
mix the cottage cheese, ricotta, 1/2 the mozzarella, and the egg together with some seasonings. set aside.
in a 9x13 glass baking dish, assemble as follows:
a bit of tomato sauce on the bottom
4 lasagna noodles
1/3 sauce on top of the noodles
1/2 the veggies
1/2 the cheese mixture
4 more noodles
1/3 sauce
1/2 the veggies
1/2 the cheese mixture
last 4 noodles
rest of the sauce
cover and bake at 350 for 45mins - 1hr, checking to see if it's heating all the way through in the middle. when it looks done, add the rest of the mozzarella and parmesan cheese over the top and bake uncovered for another 10 minutes. remove from the oven and let it sit about 10 minutes. serve, enjoy, and greatly inflate your personal sense of culinary ability.
the post-baby freezer stash
baby is due in just 10 days! i know i haven't been posting many recipes lately, but that doesn't mean i haven't been cooking cooking cooking! i'm trying to fill our freezer (and a friend's, since ours is too small) with a good stash of healthy meals to tide us over for the first few weeks baby is here, since i'm pretty sure the last thing i'm going to want to do is make meal plans and go shopping and cook dinner! i've been focusing on the tried and true recipes i know we both love and tossing some comfort food in there as well. most of what i've been making has been posted on here already, but i'll try to post a couple more recipes if i can (TBP = to be posted).
so far i've made:
a double batch of granola - obviously not for the freezer, but still necessary
veggie chickpea pasta sauce - which i've updated - add more tomato paste! much less watery. :)
salmon chowder
chicken corn chowder - TBP
cheddar smokey soup
vegetable lasagna
shepherds pie - the husband made this one, and he made it great! so easy. TBP
beef stock and vegetable stock - i'm not sure what i hope to do with this in the post-baby days, but i ran out of frozen turkey stock and just feel better when i've got something like this in the freezer. it makes pulling together some kind of last minute vegetable or minestrone soup so much easier. TBP
on the agenda for this week (unless the little bean comes early, which we'd LOVE):
energy bars
mac and cheese - TBP
mini quiches - just like regular quiche, but made in muffin tins for a quick breakfast or lunch
mini meatloaf - more muffin tin deliciousness. super easy to reheat and add to a plate of rice and veggies. TBP
and maaaaaybe a chicken dish or chili or another soup, if i'm still feeling ambitious by the end of the week.
we also went shopping the other day and stocked up big time on canned and dried products. our cupboards are stuffed with cans of tomatoes and chick peas and salmon. the freezer is full of ground beef and chicken, all re-packaged into meal sized servings. and our shelves are well stocked with giant bags of rice and oats and flour. i think we're going to make it!
i've heard some people do this kind of cooking once a month (well, maybe not to this degree) as a way to shore up the freezer for those days that inevitably come when there's either no food or no time or no motivation to cook something. i'd like to say i'm going to make that a habit in our house; it sounds wise. but i think it's also wise to wait and meet this little one and see what life is really going to be like post-baby before i start committing to too many plans!
so far i've made:
a double batch of granola - obviously not for the freezer, but still necessary
veggie chickpea pasta sauce - which i've updated - add more tomato paste! much less watery. :)
salmon chowder
chicken corn chowder - TBP
cheddar smokey soup
vegetable lasagna
shepherds pie - the husband made this one, and he made it great! so easy. TBP
beef stock and vegetable stock - i'm not sure what i hope to do with this in the post-baby days, but i ran out of frozen turkey stock and just feel better when i've got something like this in the freezer. it makes pulling together some kind of last minute vegetable or minestrone soup so much easier. TBP
on the agenda for this week (unless the little bean comes early, which we'd LOVE):
energy bars
mac and cheese - TBP
mini quiches - just like regular quiche, but made in muffin tins for a quick breakfast or lunch
mini meatloaf - more muffin tin deliciousness. super easy to reheat and add to a plate of rice and veggies. TBP
and maaaaaybe a chicken dish or chili or another soup, if i'm still feeling ambitious by the end of the week.
we also went shopping the other day and stocked up big time on canned and dried products. our cupboards are stuffed with cans of tomatoes and chick peas and salmon. the freezer is full of ground beef and chicken, all re-packaged into meal sized servings. and our shelves are well stocked with giant bags of rice and oats and flour. i think we're going to make it!
i've heard some people do this kind of cooking once a month (well, maybe not to this degree) as a way to shore up the freezer for those days that inevitably come when there's either no food or no time or no motivation to cook something. i'd like to say i'm going to make that a habit in our house; it sounds wise. but i think it's also wise to wait and meet this little one and see what life is really going to be like post-baby before i start committing to too many plans!
Friday, March 4, 2011
mom's cheddar smokey soup
i came home from a ladies retreat last week to find my husband had been living on root beer and sausages (or at least that's what it looked like from what was/wasn't in the fridge). he had two sausages left and the minute i saw them i started craving this soup. so we had some for dinner the other night and have some packed away in the post-baby-freezer-stash (and i still want more!). sooo good.
i'm pretty sure there's no way to categorize this as "healthy", but dang it's easy, cheap, and comforting. this is a recipe my mom made up a while ago and i've started making a couple times a year. a glamorous pork n' beans, if you will (which makes it a hit at potluck!). enjoy at your own risk. :)
Mom's Cheddar Smokey Soup
prep time: 5 mins cook time: 30mins
serves 4
2 cheddar smokey sausages, cut into bite-sized pieces
2 cans deep browned beans - kudos if you make your own - i want to try that one of these days...
1 can diced tomatoes
1-2 cloves garlic, minced
add all the ingredients to a big ol pot. bring to a boil and then reduce to a simmer for 20 minutes or so, stirring frequently (the beans can burn stick to the bottom pretty quick). you can serve it over rice if you want to stretch it a bit (or just double the recipe like we do!)
yum! someday we'll have to make this when we're camping; it really feels like the kind of thing that would be enhanced by a campfire and a starlit evening...
i'm pretty sure there's no way to categorize this as "healthy", but dang it's easy, cheap, and comforting. this is a recipe my mom made up a while ago and i've started making a couple times a year. a glamorous pork n' beans, if you will (which makes it a hit at potluck!). enjoy at your own risk. :)
Mom's Cheddar Smokey Soup
prep time: 5 mins cook time: 30mins
serves 4
2 cheddar smokey sausages, cut into bite-sized pieces
2 cans deep browned beans - kudos if you make your own - i want to try that one of these days...
1 can diced tomatoes
1-2 cloves garlic, minced
add all the ingredients to a big ol pot. bring to a boil and then reduce to a simmer for 20 minutes or so, stirring frequently (the beans can burn stick to the bottom pretty quick). you can serve it over rice if you want to stretch it a bit (or just double the recipe like we do!)
yum! someday we'll have to make this when we're camping; it really feels like the kind of thing that would be enhanced by a campfire and a starlit evening...
Tuesday, March 1, 2011
rice pudding
burnt milk all over the stove top was really not how i anticipated starting this day.
i've had a craving for rice pudding for a little while now, and since i'm often up before the husband these days, it's fun to make something for breakfast to surprise him with. (note: burnt milk smell through the house is not a "fun" surprise...). so this morning i started looking up recipes, came across one that sounded the most like how my momma used to make it, and went to work.
do you ever watch the show kitchen nightmares? that's what this simple recipe felt like this morning. a comedy of errors, if you will. but i did learn a few things:
kitchen rule #1 - don't ever turn your back on milk on the stove. ever. milk loves to scald and boil over but it will only do it if your back is turned.
kitchen rule #2 - stop trying to multitask at 7:30 in the morning (especially if you are already stricken with baby brain). calm down and focus on one thing at a time. and enjoy the peace that can bring!
kitchen rule #3 - just follow the stupid recipe. substituting dried apricots because you have no raisins may sound like a good idea, but it might not work the way you planned (in this case, i added them while the rice was cooking so they'd rehydrate. what actually happened was some curdled-like reaction with the milk so my pudding looks like the bottom of a garbage can with slimy apricot bits. yum).
kitchen rule #4 - laugh. it's no use ruining a perfectly good sunny day just because i ruined a perfectly good pot of rice pudding. get out the granola, take a shower, and try again another time. life is more than burnt milk and spoiled breakfast surprises. thank God for that!!
for those of you brave enough, here's the recipe:
Rice Pudding - from Joy of Baking
cook time: 30-45mins
2 1/2 cups milk
1/3 cup rice
1/4 cup sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 cup raisins (or other dried fruit, if you dare)
in a small saucepan, bring the rice and milk to a boil, then reduce to a simmer for 25 minutes, or until the rice is tender. remove from heat and add sugar, vanilla, and cinnamon. return to heat and cook for another 5-10 minutes or until the pudding thickens. chill (if desired), stir in raisins and serve.
i've had a craving for rice pudding for a little while now, and since i'm often up before the husband these days, it's fun to make something for breakfast to surprise him with. (note: burnt milk smell through the house is not a "fun" surprise...). so this morning i started looking up recipes, came across one that sounded the most like how my momma used to make it, and went to work.
do you ever watch the show kitchen nightmares? that's what this simple recipe felt like this morning. a comedy of errors, if you will. but i did learn a few things:
kitchen rule #1 - don't ever turn your back on milk on the stove. ever. milk loves to scald and boil over but it will only do it if your back is turned.
kitchen rule #2 - stop trying to multitask at 7:30 in the morning (especially if you are already stricken with baby brain). calm down and focus on one thing at a time. and enjoy the peace that can bring!
kitchen rule #3 - just follow the stupid recipe. substituting dried apricots because you have no raisins may sound like a good idea, but it might not work the way you planned (in this case, i added them while the rice was cooking so they'd rehydrate. what actually happened was some curdled-like reaction with the milk so my pudding looks like the bottom of a garbage can with slimy apricot bits. yum).
kitchen rule #4 - laugh. it's no use ruining a perfectly good sunny day just because i ruined a perfectly good pot of rice pudding. get out the granola, take a shower, and try again another time. life is more than burnt milk and spoiled breakfast surprises. thank God for that!!
for those of you brave enough, here's the recipe:
Rice Pudding - from Joy of Baking
cook time: 30-45mins
2 1/2 cups milk
1/3 cup rice
1/4 cup sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 cup raisins (or other dried fruit, if you dare)
in a small saucepan, bring the rice and milk to a boil, then reduce to a simmer for 25 minutes, or until the rice is tender. remove from heat and add sugar, vanilla, and cinnamon. return to heat and cook for another 5-10 minutes or until the pudding thickens. chill (if desired), stir in raisins and serve.
Sunday, February 6, 2011
budget tip: eat-what-we've-got week
i think this will become a new standard for the last week of the month in our house - in an effort to cut down on the grocery bill (and to use up as much as possible before we go away), we decided to skip the regular monday grocery run and see if we could make a week's worth of meals on what we already had in the house. it took a bit more thinking but it worked out pretty good! we made one trip to the grocery store to replenish the fruit bowl and buy more milk, but other than that, every meal we prepared was with ingredients we already had. here's what we ate this week:
- breakfasts were surprisingly varied, including the last of the cereal, eggs and toast, waffles (with peanut butter and honey since we're out of syrup and jam), and homemade granola with some frozen blueberries i dug out of the back of the freezer. yum!
- lunches were mainly leftovers and soup, but there was the odd salmon or tuna melt in there too.
- pasta and sauce with cheese - can't have a "clean out the cupboards" week without expecting one spaghetti night in there. good thing we love spaghetti. :)
- black bean chili - i had a bag of dried black beans so i made a huge pot for potluck last weekend and a smaller pot for us. i wasn't really in the mood for chili this week, but it was still good (and half of it will come on our trip with us).
- turkey barley soup - i made stock from frozen christmas turkey bones, and then soup from fresh stock, barley, and a few veggies (recipes below - some of this is coming with us too).
- chicken kabobs - these were so simple and so good! frozen chicken breasts, some peppers, onion, and pineapple (which i had from the week before, intending to make these but never getting to them - recipe below)
- chick pea and coconut curry - this is a recipe i haven't made in years but it was so good and so simple! a can of chick peas, a can of coconut milk, some spices and some rice. we both loved it (i'll post the recipe next).
- veggie stir fry - the last of the peppers and snow peas with some carrots, onion, and garlic. it made a strange plate companion to the curry, but it tasted delish.
- we snacked on fruit, chips and salsa, and fresh oatmeal chocolate chip cookies (because i reeeeally wanted some!)
the thing i'm most excited about is that i haven't thrown out one bit of rotten food! usually there are a few things that get away from me - there always seems to be one container of leftovers that gets pushed back too far in the fridge and i can never use up a whole bunch of celery for some reason. but when we leave tomorrow, we are leaving a head of garlic, half a bag of carrots, and two parsnips - and i'm pretty sure they'll all survive til we get back. the bread is gone, our leftovers are eaten or frozen, and we have just enough milk and cream for breakfast. i love it. we're not wasting food, we're still eating pretty healthy (i had visions of being reduced to mr. noodles all week), and we saved a bit of cash. win win win.
of course, we'll have to shop like mad when we get home... but it's a step in the right direction. ;)
Friday, February 4, 2011
honey barbecued chicken kabobs
i wish i had taken a picture of wednesday night's dinner, it was so pretty! but it was also sooo gooood and i was ravenous and it was gone before i had any thoughts of photos or blogging. so you'll have to use your imagination. but trust me, it was a pleasing plate full of colours and deliciousness. quick to make and easy on the budget without lacking in flavour!
Honey Barbecued Chicken Kabobs
prep time: 10mins cook time: 10-20mins
serves 2
1 chicken breast, cut into chunks
1/2 of each red, yellow, and green peppers, cut into chunks
1 onion, cut into 8ths and separated two or three layers thick
a bit of fresh pineapple, cut into chunks
sauce:
2 tbsp honey
1 tsp worcestershire sauce
sprinkle of ginger powder or some fresh grated ginger
arrange the ingredients on wooden skewers (pre-soaked) in a colourful and delightful manner.
brush with sauce. barbecue until the chicken is done, brushing with sauce occasionally. devour.
these would make really nice summer company food, but since the husband doesn't mind barbecuing in february, they also make a really nice mid-winter meal! they'd be great served with a grain and a salad - we had edamame with ours, which was also very yummy, but more importantly, quick. i already want this dinner again!
Honey Barbecued Chicken Kabobs
prep time: 10mins cook time: 10-20mins
serves 2
1 chicken breast, cut into chunks
1/2 of each red, yellow, and green peppers, cut into chunks
1 onion, cut into 8ths and separated two or three layers thick
a bit of fresh pineapple, cut into chunks
sauce:
2 tbsp honey
1 tsp worcestershire sauce
sprinkle of ginger powder or some fresh grated ginger
arrange the ingredients on wooden skewers (pre-soaked) in a colourful and delightful manner.
brush with sauce. barbecue until the chicken is done, brushing with sauce occasionally. devour.
these would make really nice summer company food, but since the husband doesn't mind barbecuing in february, they also make a really nice mid-winter meal! they'd be great served with a grain and a salad - we had edamame with ours, which was also very yummy, but more importantly, quick. i already want this dinner again!
Wednesday, February 2, 2011
turkey barley soup
mmmm, my house smells a little like christmas.
we're going away for the next two weeks, and i've been frantically cooking and freezing food we can take with us so we don't get trapped eating out for two weeks straight! i've also been trying to use up all the bits and pieces of vegetables so we don't leave anything behind to spoil. so the other day i made turkey stock from the other half of the christmas turkey bones that have been taking up space in my freezer, and today i'm turning that stock into turkey barley soup. i made some of this at christmas too and, though simple, it has been a wonderful comfort food to pull out of the freezer over the last month. i'm looking forward to having some more!
Turkey Barley Soup
prep time: 30mins cook time: 45mins
serves 4-6
3-4 cups turkey stock
2-3 cups water
1/2 cup barley, rinsed well
1 cup leftover turkey, diced - i had closer to 2 cups, so our soup will be a bit more meaty!
1 onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks of celery, diced
1/2 cup snow peas, diced - add whatever vegetable you want here - this was just what we had on hand. mushrooms are especially good with barley!
sprinkle of rosemary
sprinkle of sea salt
1/2 tsp or less olive oil
in a soup pot, saute onion, garlic, and celery in olive oil with rosemary and sea salt until the vegetables are softened. add the rest of the ingredients and bring to a boil. reduce to simmer and cook for 30 minutes or until the barley and vegetables are tender. enjoy!
How to make Turkey or Chicken Stock:
8 cups of water
1 turkey or chicken carcass (or 1/2 if it's really big)
1 onion, chopped
3-4 cloves garlic, minced
2-3 medium carrots, chopped
2-3 medium stalks of celery, chopped
2 leeks, white parts only, rinsed well and chopped - i didn't have any this time, but they're good
1/2 tsp each rosemary and thyme - or some poultry seasoning, or whatever you like
1 bay leaf
a few whole peppercorns
a sprinkle of sea salt
add all the ingredients to a large stock pot and mix well. bring to a boil, then reduce to a simmer. cook on low for 2 hours or until the bones fall apart easily.
strain the stock into a large bowl and put in the fridge overnight. the next morning, skim the layer of fat off the top.
once the bones cool, remove any meat and set aside for future soup making adventures.
for the super-frugal: separate the cooked vegetables from the bones and blend them in a blender or with a hand blender. add a bit of the stock until you get a consistency you like. grate some cheese over top and enjoy a small bowl of vegetable soup!
we're going away for the next two weeks, and i've been frantically cooking and freezing food we can take with us so we don't get trapped eating out for two weeks straight! i've also been trying to use up all the bits and pieces of vegetables so we don't leave anything behind to spoil. so the other day i made turkey stock from the other half of the christmas turkey bones that have been taking up space in my freezer, and today i'm turning that stock into turkey barley soup. i made some of this at christmas too and, though simple, it has been a wonderful comfort food to pull out of the freezer over the last month. i'm looking forward to having some more!
Turkey Barley Soup
prep time: 30mins cook time: 45mins
serves 4-6
3-4 cups turkey stock
2-3 cups water
1/2 cup barley, rinsed well
1 cup leftover turkey, diced - i had closer to 2 cups, so our soup will be a bit more meaty!
1 onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks of celery, diced
1/2 cup snow peas, diced - add whatever vegetable you want here - this was just what we had on hand. mushrooms are especially good with barley!
sprinkle of rosemary
sprinkle of sea salt
1/2 tsp or less olive oil
in a soup pot, saute onion, garlic, and celery in olive oil with rosemary and sea salt until the vegetables are softened. add the rest of the ingredients and bring to a boil. reduce to simmer and cook for 30 minutes or until the barley and vegetables are tender. enjoy!
How to make Turkey or Chicken Stock:
8 cups of water
1 turkey or chicken carcass (or 1/2 if it's really big)
1 onion, chopped
3-4 cloves garlic, minced
2-3 medium carrots, chopped
2-3 medium stalks of celery, chopped
2 leeks, white parts only, rinsed well and chopped - i didn't have any this time, but they're good
1/2 tsp each rosemary and thyme - or some poultry seasoning, or whatever you like
1 bay leaf
a few whole peppercorns
a sprinkle of sea salt
add all the ingredients to a large stock pot and mix well. bring to a boil, then reduce to a simmer. cook on low for 2 hours or until the bones fall apart easily.
strain the stock into a large bowl and put in the fridge overnight. the next morning, skim the layer of fat off the top.
once the bones cool, remove any meat and set aside for future soup making adventures.
for the super-frugal: separate the cooked vegetables from the bones and blend them in a blender or with a hand blender. add a bit of the stock until you get a consistency you like. grate some cheese over top and enjoy a small bowl of vegetable soup!
Thursday, January 20, 2011
asian inspiration
a couple nights ago was mexican, last night was asian. we are eating our way around the world in this house! actually it's kind of exciting to be learning how to cook some different flavours and have them turn out not half bad. while i think james still prefers anything with a mexican flare, i was quite taken with last night's dinner and amazed that i made something that tasty!
i was given a pack of short ribs a while ago when a friend moved away and i've never known what to do with them, so they've sat forgotten and lonely in the back of the freezer. but when i stumbled upon this recipe last week, i knew they'd found their destiny (if they weren't too freezer burnt, which they thankfully weren't). it's a slow cooker recipe so i got to smell it all day long (and wanted to gnaw my own arm off it smelled so good!) and any harm to the meat by being abandonned in the freezer was undone by 8 hours of cooking. it was super tender and super tasty. i served it with stir-fried edamame, which i'll post below.
Asian Slow Cooker Short Ribs - www.nourishingdays.com
prep time: 20 mins cook time: 8 hours
serves 4-6
3/4 cup low sodium soy sauce or 1/3 regular - i used just over 1/3 cup regular and 1/3 cup water, but probably didn't need the water
2 tbsp honey
1/4 cup rice vinegar
2 garlic cloves, minced
1 tbsp grated fresh ginger - i minced it instead
1/2 tsp red pepper flakes
2-3 lbs beef short ribs (about 4-6 ribs)
5 medium carrots, peeled and chopped into 2" pieces
1 medium cabbage, cored and cut into 8ths
1 tbsp sesame oil
4 scallions, thinly sliced - i misread this and used shallots - still getting used to some of these "strange" ingredients! not to worry, tasted fine.
in a large pan, brown ribs on all sides over medium heat.
in a 4-6 quart slow cooker, combine soy sauce, honey, vinegar, garlic, ginger, and red pepper flakes. add the browned ribs and carrots, in a single layer if possible. top with cabbage.
cook on high for 4-6 hours on low or 7-8 hours on high. after a few hours of cooking or before serving, stir the cabbage into the juices to distribute the flavour.
before serving, add salt as needed (none needed for us). remove the bones from the ribs. serve with a small drizzle of sesame oil and sprinkle with scallions.
mmmmm! delicious. the carrots and cabbage really picked up the flavours nicely. and the meat... sooo good. i think i will make the leftovers into a soup today - boil the bones for a while with some added veggies and the juices from last night, then chop up the leftovers nice and small and add a bit more seasoning if it needs it. should make a lovely warm dinner for this blustery day!
this recipe would be great served over rice, but we've kinda had our fill of rice in the last few days, so i decided to make some edamame instead. we found a big box of frozen edamame a while back at the grocery store and it's made a decent snack on more than one occasion. i like that i can control how much salt goes onto it, not like ordering it in a sushi restaurant! but i was flipping through a magazine yesterday and saw a recipe for stir-fried edamame that sounded interesting. so as soon as i got home i looked it up online and sure enough, the seasonings were very similar to the short ribs and it looked quite easy to prepare. i changed some ingredients to what we had on hand, but it turned out great!
Stir-Fried Edamame - adapted from Bon Appetite Magazine, Dec. 2008 and www.artoflivingwell.ca
prep time: 10 mins cook time: 10 mins
serves 4
1 lb frozen edamame - recipe called for shelled but ours weren't. whatev.
4 tsp low-sodium soy sauce - or regular, if you don't have low sodium
1 1/2 tsp sesame oil
1 tsp honey - recipe called for oyster sauce, of which i have none and no intention to buy for one small recipe. i added honey because i like honey. :)
1 clove finely chopped garlic
1" finely chopped fresh ginger
1 small shallot, cut paper thin - i added it because i had it and i'm glad i did!
1/2 tsp red pepper flakes - recipe called for hot sauce but i'm starting to prefer the controllable kick of red pepper flakes
1 tsp sesame seeds
cook the edamame according to directions on package.
in a saucepan, add soy sauce, sesame oil, honey, garlic, ginger, shallots, and red pepper flakes. stir fry for a couple minutes, until everything is soft. add the edamame and stir to coat with sauce. sprinkle sesame seeds over top and serve immediately.
these had a great little kick to them - can't wait to snack on the leftovers later today!
i was given a pack of short ribs a while ago when a friend moved away and i've never known what to do with them, so they've sat forgotten and lonely in the back of the freezer. but when i stumbled upon this recipe last week, i knew they'd found their destiny (if they weren't too freezer burnt, which they thankfully weren't). it's a slow cooker recipe so i got to smell it all day long (and wanted to gnaw my own arm off it smelled so good!) and any harm to the meat by being abandonned in the freezer was undone by 8 hours of cooking. it was super tender and super tasty. i served it with stir-fried edamame, which i'll post below.
Asian Slow Cooker Short Ribs - www.nourishingdays.com
prep time: 20 mins cook time: 8 hours
serves 4-6
3/4 cup low sodium soy sauce or 1/3 regular - i used just over 1/3 cup regular and 1/3 cup water, but probably didn't need the water
2 tbsp honey
1/4 cup rice vinegar
2 garlic cloves, minced
1 tbsp grated fresh ginger - i minced it instead
1/2 tsp red pepper flakes
2-3 lbs beef short ribs (about 4-6 ribs)
5 medium carrots, peeled and chopped into 2" pieces
1 medium cabbage, cored and cut into 8ths
1 tbsp sesame oil
4 scallions, thinly sliced - i misread this and used shallots - still getting used to some of these "strange" ingredients! not to worry, tasted fine.
in a large pan, brown ribs on all sides over medium heat.
in a 4-6 quart slow cooker, combine soy sauce, honey, vinegar, garlic, ginger, and red pepper flakes. add the browned ribs and carrots, in a single layer if possible. top with cabbage.
cook on high for 4-6 hours on low or 7-8 hours on high. after a few hours of cooking or before serving, stir the cabbage into the juices to distribute the flavour.
before serving, add salt as needed (none needed for us). remove the bones from the ribs. serve with a small drizzle of sesame oil and sprinkle with scallions.
mmmmm! delicious. the carrots and cabbage really picked up the flavours nicely. and the meat... sooo good. i think i will make the leftovers into a soup today - boil the bones for a while with some added veggies and the juices from last night, then chop up the leftovers nice and small and add a bit more seasoning if it needs it. should make a lovely warm dinner for this blustery day!
this recipe would be great served over rice, but we've kinda had our fill of rice in the last few days, so i decided to make some edamame instead. we found a big box of frozen edamame a while back at the grocery store and it's made a decent snack on more than one occasion. i like that i can control how much salt goes onto it, not like ordering it in a sushi restaurant! but i was flipping through a magazine yesterday and saw a recipe for stir-fried edamame that sounded interesting. so as soon as i got home i looked it up online and sure enough, the seasonings were very similar to the short ribs and it looked quite easy to prepare. i changed some ingredients to what we had on hand, but it turned out great!
Stir-Fried Edamame - adapted from Bon Appetite Magazine, Dec. 2008 and www.artoflivingwell.caprep time: 10 mins cook time: 10 mins
serves 4
1 lb frozen edamame - recipe called for shelled but ours weren't. whatev.
4 tsp low-sodium soy sauce - or regular, if you don't have low sodium
1 1/2 tsp sesame oil
1 tsp honey - recipe called for oyster sauce, of which i have none and no intention to buy for one small recipe. i added honey because i like honey. :)
1 clove finely chopped garlic
1" finely chopped fresh ginger
1 small shallot, cut paper thin - i added it because i had it and i'm glad i did!
1/2 tsp red pepper flakes - recipe called for hot sauce but i'm starting to prefer the controllable kick of red pepper flakes
1 tsp sesame seeds
cook the edamame according to directions on package.
in a saucepan, add soy sauce, sesame oil, honey, garlic, ginger, shallots, and red pepper flakes. stir fry for a couple minutes, until everything is soft. add the edamame and stir to coat with sauce. sprinkle sesame seeds over top and serve immediately.
these had a great little kick to them - can't wait to snack on the leftovers later today!
Tuesday, January 18, 2011
sweet potato and black bean burritos
i recently rediscovered my mcc "simply in season" cookbook and i can't believe i didn't pull it out earlier in the winter! it gives plenty of healthy recipes for each season, using the ingredients that are naturally bountiful at that time of year. and since winter is not naturally bountiful in much other than cold or snow, it can be a challenge to eat healthy on a budget through the winter months. but i've been trying recipes with root vegetables, squash, cabbage, carrots, and apples. and flipping through the winter section of this cookbook the other day, i wanted to try almost everything i read!
i don't normally go in for anything that sounds mexican... but anything with "sweet potatoes" and "black beans" in the title wins me over right away. this was a very simple recipe to make - cooking the sweet potatoes took the longest, but once that was done the rest fell together in about 5 minutes. it's a meatless recipe but certainly not lacking in vitamins or protein. not to mention it's very budget friendly - the most expensive bit was the sour cream, which you could certainly substitute plain yogurt for or skip all together. and it was goooood!! easy to prepare, nutritious, delicious, and not too hard on the wallet - score! that's what we like to see in this house.
Sweet Potato and Black Bean Burritos - Simply in Season Cookbook, pg. 259
prep time: 10 mins cook time: 20 mins
serves 4
3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
1 tbsp oil
2 cups cooked black beans (or one can, drained and rinsed well)
1 tsp ground cumin
3/4 tsp ground cinnamon
1/2 tsp salt - i'd leave this out next time
8 flour tortillas
optional toppings:
grated cheddar cheese
lettuce
tomato
avacado
salsa
cilantro
sour cream
saute sweet potato and onion in oil in a large pan until just tender. add water or apple juice as needed to prevent sticking (i added apple juice and it worked really well - i'll have to remember that trick). add beans and spices and cook until heated through. fill up your burritos however you like and enjoy!
you won't believe how delicious your kitchen will smell while this is cooking. i don't totally love cumin but the cinnamon took over anyways and it smelled delicious. the sweetness of the potatoes with that bit of cinnamon mixed with the mild beans and fresh veggies - this was a great dinner. we're both looking forward to devouring the rest for lunch today.
i don't normally go in for anything that sounds mexican... but anything with "sweet potatoes" and "black beans" in the title wins me over right away. this was a very simple recipe to make - cooking the sweet potatoes took the longest, but once that was done the rest fell together in about 5 minutes. it's a meatless recipe but certainly not lacking in vitamins or protein. not to mention it's very budget friendly - the most expensive bit was the sour cream, which you could certainly substitute plain yogurt for or skip all together. and it was goooood!! easy to prepare, nutritious, delicious, and not too hard on the wallet - score! that's what we like to see in this house.
Sweet Potato and Black Bean Burritos - Simply in Season Cookbook, pg. 259
prep time: 10 mins cook time: 20 mins
serves 4
3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
1 tbsp oil
2 cups cooked black beans (or one can, drained and rinsed well)
1 tsp ground cumin
3/4 tsp ground cinnamon
1/2 tsp salt - i'd leave this out next time
8 flour tortillas
optional toppings:
grated cheddar cheese
lettuce
tomato
avacado
salsa
cilantro
sour cream
saute sweet potato and onion in oil in a large pan until just tender. add water or apple juice as needed to prevent sticking (i added apple juice and it worked really well - i'll have to remember that trick). add beans and spices and cook until heated through. fill up your burritos however you like and enjoy!
you won't believe how delicious your kitchen will smell while this is cooking. i don't totally love cumin but the cinnamon took over anyways and it smelled delicious. the sweetness of the potatoes with that bit of cinnamon mixed with the mild beans and fresh veggies - this was a great dinner. we're both looking forward to devouring the rest for lunch today.
Saturday, January 15, 2011
apple chicken stew
yesterday, my dear dedicated husband drove for hours in the slush and the rain to bring home a new (to us) stove. i wanted to have something yummy and warm ready for him when he got home, so out came the slow cooker. i came across this recipe in an old cooking magazine from a thrift shop, and it's a gem! it would make an ideal fall meal, or, the perfect dinner for a rainy day in january and a cold and tired husband. :)
the only thing i wasn't crazy for in this recipe was the amount of chicken it took, and how much that chicken cost! i might try this again with turkey leftovers from a holiday, or maybe just with cheaper cuts of chicken, like boneless thighs. although the chicken breasts sure do taste delicious in there, and just fall apart by the time the stew is done... soooo yummy.
Apple Chicken Stew - Taste of Home's Quick Cooking Magazine, Nov/Dec 2001, pg. 37
prep time: 30 mins cook time: 4-5 hours
serves 4-6
4 medium potatoes, cubed
4 medium carrots, thickly sliced
1 medium red onion, quartered and sliced
1 celery rib, sliced - i used 2
1-1/2 tsp salt
3/4 tsp dried thyme
1/2 tsp pepper
1/4 to 1/2 tsp caraway seeds
2 lbs (about 900g) boneless skinless chicken breasts, cubed
2 tbsp olive oil
1 large tart apple, peeled and cubed - i used a big granny smith and didn't peel it
1 1/4 cups apple cider or apple juice - i used juice but i bet cider would be delicious
1 tbsp cider vinegar
1 bay leaf
minced fresh parsley
in a slow cooker, layer potatoes, carrots, onion and celery. mix salt, thyme, pepper, and caraway seeds together and sprinkle half over the vegetables (i didn't find they "mixed" well - the salt all sat at the bottom and the spices on top. so next time i'd just sprinkle half of each over the veggies without mixing).
in a skillet, saute chicken in olive oil until just browned. transfer to slow cooker. top with chopped apple.
combine apple cider/juice and vinegar and pour over chicken and apple. sprinkle with remaining spice mixture and top with bay leaf.
cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear. discard bay leave, give a good stir, and serve with fresh parsley.
faaaaantastic. this is going to be a new favourite in our house for sure. it thickened up more than i was expecting. i couldn't really taste the apple but the caraway seeds really added a nice flavour. i cooked up a bunch of rice to serve with it because there was a chance of visitors for dinner and i hoped it would stretch it out farther, which it certainly did. we'll be enjoying leftovers tonight!
the only thing i wasn't crazy for in this recipe was the amount of chicken it took, and how much that chicken cost! i might try this again with turkey leftovers from a holiday, or maybe just with cheaper cuts of chicken, like boneless thighs. although the chicken breasts sure do taste delicious in there, and just fall apart by the time the stew is done... soooo yummy.
Apple Chicken Stew - Taste of Home's Quick Cooking Magazine, Nov/Dec 2001, pg. 37
prep time: 30 mins cook time: 4-5 hours
serves 4-6
4 medium potatoes, cubed
4 medium carrots, thickly sliced
1 medium red onion, quartered and sliced
1 celery rib, sliced - i used 2
1-1/2 tsp salt
3/4 tsp dried thyme
1/2 tsp pepper
1/4 to 1/2 tsp caraway seeds
2 lbs (about 900g) boneless skinless chicken breasts, cubed
2 tbsp olive oil
1 large tart apple, peeled and cubed - i used a big granny smith and didn't peel it
1 1/4 cups apple cider or apple juice - i used juice but i bet cider would be delicious
1 tbsp cider vinegar
1 bay leaf
minced fresh parsley
in a slow cooker, layer potatoes, carrots, onion and celery. mix salt, thyme, pepper, and caraway seeds together and sprinkle half over the vegetables (i didn't find they "mixed" well - the salt all sat at the bottom and the spices on top. so next time i'd just sprinkle half of each over the veggies without mixing).
in a skillet, saute chicken in olive oil until just browned. transfer to slow cooker. top with chopped apple.
combine apple cider/juice and vinegar and pour over chicken and apple. sprinkle with remaining spice mixture and top with bay leaf.
cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear. discard bay leave, give a good stir, and serve with fresh parsley.
faaaaantastic. this is going to be a new favourite in our house for sure. it thickened up more than i was expecting. i couldn't really taste the apple but the caraway seeds really added a nice flavour. i cooked up a bunch of rice to serve with it because there was a chance of visitors for dinner and i hoped it would stretch it out farther, which it certainly did. we'll be enjoying leftovers tonight!
Thursday, January 13, 2011
warm spinach salad
this is a remix of the spinach and pine nuts from our trout meal the other night. we couldn't get enough of that stuff! but what about making it more of a meal on it's own? it was about half way through preparing the spinach that i realized i basically had all the ingredients for a traditional spinach salad, only it was hot instead of cold. and i loved it. :)
Warm Spinach Salad
prep time: 10 mins cook time: 15mins
serves 2-4
2ish tbsp olive oil
1 jumbo package baby spinach leaves (about 650g)
3 cloves garlic, minced
1 small package button mushrooms, sliced
1-2 cups cooked chick peas, or 1 can drained & rinsed well
1-2 cups cooked rice (optional - husband went for it, i abstained)
1/2 cup grated old cheddar cheese
1-2 hard boiled eggs, sliced
sprinkling of sunflower seeds or whatever nut you are nuts about
heat a bit of olive oil in a large skillet. add 1/2 the minced garlic. saute 1/2 the baby spinach until it's wilted but still bright green. transfer to a bowl and repeat with the rest of the garlic and spinach.
next, adding more oil as needed, saute the mushrooms until cooked through, then transfer them to the spinach bowl. then add a bit more oil and cook the chickpeas until heated through. add the spinach and mushrooms, sprinkle with sunflower seeds or nuts, and cook until warmed.
here was where i wondered... if this really is a salad, what's the dressing? should i add a splash of balsamic vinegar, or something sweet? i opted not to, assuming the garlic would add enough flavour, which it did. but if you try this and do add some sort of dressing, please let me know what you tried and how it turned out!
serve over rice (if you want a more filling meal), top with grated cheese and sliced egg. enjoy!
what a healthy little lunch! definitely high in protein and calcium, not to mention a good dose of vitamins. i quite prefer it to cold spinach salads, especially during the winter!
Warm Spinach Salad
prep time: 10 mins cook time: 15mins
serves 2-4
2ish tbsp olive oil
1 jumbo package baby spinach leaves (about 650g)
3 cloves garlic, minced
1 small package button mushrooms, sliced
1-2 cups cooked chick peas, or 1 can drained & rinsed well
1-2 cups cooked rice (optional - husband went for it, i abstained)
1/2 cup grated old cheddar cheese
1-2 hard boiled eggs, sliced
sprinkling of sunflower seeds or whatever nut you are nuts about
heat a bit of olive oil in a large skillet. add 1/2 the minced garlic. saute 1/2 the baby spinach until it's wilted but still bright green. transfer to a bowl and repeat with the rest of the garlic and spinach.
next, adding more oil as needed, saute the mushrooms until cooked through, then transfer them to the spinach bowl. then add a bit more oil and cook the chickpeas until heated through. add the spinach and mushrooms, sprinkle with sunflower seeds or nuts, and cook until warmed.
here was where i wondered... if this really is a salad, what's the dressing? should i add a splash of balsamic vinegar, or something sweet? i opted not to, assuming the garlic would add enough flavour, which it did. but if you try this and do add some sort of dressing, please let me know what you tried and how it turned out!
serve over rice (if you want a more filling meal), top with grated cheese and sliced egg. enjoy!
what a healthy little lunch! definitely high in protein and calcium, not to mention a good dose of vitamins. i quite prefer it to cold spinach salads, especially during the winter!
Tuesday, January 11, 2011
the real food revolution
i have been trying to figure out how to pin down my particular beliefs about what's nutritious and what's not. i've never been one for fad diets - i tend to think everything in moderation is decent rule. well, everything that's real food anyways.
so maybe that sums it up right there - real food. stuff that was alive in the not-too-distant past and has an origin i can track. or, at the very least, a list of ingredients i can pronounce and picture in my head. that's why i'm trying to do more cooking at home - at least i know what goes into that food. nothing extra to make it last longer or look more colourful or taste more addictive.
to know how much real food you and your family are eating, think about where you do the majority of your grocery shopping - are you an inside aisle or an outside aisle shopper? the inside aisles contain most of the processed foods - canned, bottled, boxed, and frozen foods. the outside aisles contain most fresh foods - produce, meats, dairy, and baked goods. i was so excited to go grocery shopping yesterday and realized i only stepped into the inside aisles twice - once for pasta sauce and once for spices. my shopping lists keep getting fresher.
i'd love to go even further and become a local foodie - grow or buy local produce, find local meat providers, a local dairy, etc. but... small town, small valley, limited budget, limited options. though there are some - when james goes hunting, we can end up with enough fresh, untainted meat to last us for a year. same with fishing. in the summer, a fruit truck comes to town from the next valley over and we can get some delicious produce. or we can go berry picking when we travel. almost anyone can get to a farmers market, which is absolutely the best place to shop (except at ours which sells furniture and pies and almost nothing that came from a farm or garden). when we look for them, there are opportunities to choose real food over convenience for little or no difference in price.
as a friend put it the other day, "let's face it, we all basically know what we should or should not be eating". we should be eating real food prepared by our own hands as often as we can. you don't have to be a certified dietician to know that fruit and vegetables are good for you - eat lots of those. whole grains are good for you too, so find more ways to eat them. people have different opinions about meat and dairy, but they aren't too bad if you eat them in moderation, and you do need the nutrition they contain. limit your sugar, limit your salt, limit your fat. don't depend on vitamins and supplements to feed your body things you can get at the grocery store. refined foods are bad. processed foods are bad. fast and convenience foods are bad. eat real food!
so maybe that sums it up right there - real food. stuff that was alive in the not-too-distant past and has an origin i can track. or, at the very least, a list of ingredients i can pronounce and picture in my head. that's why i'm trying to do more cooking at home - at least i know what goes into that food. nothing extra to make it last longer or look more colourful or taste more addictive.
to know how much real food you and your family are eating, think about where you do the majority of your grocery shopping - are you an inside aisle or an outside aisle shopper? the inside aisles contain most of the processed foods - canned, bottled, boxed, and frozen foods. the outside aisles contain most fresh foods - produce, meats, dairy, and baked goods. i was so excited to go grocery shopping yesterday and realized i only stepped into the inside aisles twice - once for pasta sauce and once for spices. my shopping lists keep getting fresher.
i'd love to go even further and become a local foodie - grow or buy local produce, find local meat providers, a local dairy, etc. but... small town, small valley, limited budget, limited options. though there are some - when james goes hunting, we can end up with enough fresh, untainted meat to last us for a year. same with fishing. in the summer, a fruit truck comes to town from the next valley over and we can get some delicious produce. or we can go berry picking when we travel. almost anyone can get to a farmers market, which is absolutely the best place to shop (except at ours which sells furniture and pies and almost nothing that came from a farm or garden). when we look for them, there are opportunities to choose real food over convenience for little or no difference in price.
as a friend put it the other day, "let's face it, we all basically know what we should or should not be eating". we should be eating real food prepared by our own hands as often as we can. you don't have to be a certified dietician to know that fruit and vegetables are good for you - eat lots of those. whole grains are good for you too, so find more ways to eat them. people have different opinions about meat and dairy, but they aren't too bad if you eat them in moderation, and you do need the nutrition they contain. limit your sugar, limit your salt, limit your fat. don't depend on vitamins and supplements to feed your body things you can get at the grocery store. refined foods are bad. processed foods are bad. fast and convenience foods are bad. eat real food!
squash with cranberry rice stuffing
we made this recipe a while ago and i LOVED it! i should have posted it over christmas (instead of eating cookies every day) because it's a lovely holiday dish. my apologies. it would make a great side dish, but it also makes a decent light lunch. not to mention it's a great way to cook in season, using the abundance of squash in the stores this time of year.
Squash with Cranberry Rice Stuffing
adapted from: Sobey's Inspired Magazine, Fall 2010
prep time: 20 mins cook time: 60 mins
1 tbsp brown sugar
1/2 tsp salt, divided
2 tbsp melted butter, divided - or your favourite low fat alternative
2 acorn squash, halved and seeded - save those seeds! see below.
2 tsp olive oil
1/2 small onion, diced
2 cloves garlic, minced
1/2 cup chopped walnut halves - high in omega-3's! yum
2 tbsp dried cranberries - kudos if you dried your own, we keep meaning to but haven't yet
1/2 cup long grain and wild rice - we just used brown basmati, the wild rice is a bit too pricey, but would be ooooh so delicious
1 tbsp fresh thyme, or 1 tsp dried
fresh ground black pepper to taste
2/3 cup water
preheat the oven to 350. combine brown sugar, half the salt, and half the butter in a small bowl. place acorn squash halves cut side up on a baking sheet. brush the butter and sugar mixture evenly inside squash. cover with foil and bake for 1 hour or until tender.
heat olive oil in a medium saucepan and saute onion for 2 mins. stir in garlic, walnuts, cranberries, rice, half the thyme, the rest of the salt, and pepper. saute for another minute. add water and bring to a simmer. cover and cook on low for 20 minutes or until rice is tender.
fill cooked squash halves with cooked rice mixture. drizzle each half with remaining butter and thyme. cover with foil and return to oven for 5 mins before serving.
YUMMY!
bonus recipe!
Roasted Squash Seeds
my mom always roasted the pumpkin seeds for us when we were kids and now i always roast my pumpkin or squash seeds. they take a bit of preparation but i simply can't bare the thought of throwing them away now when i know such a delicious treat is waiting!
separate the seeds from the guts. rinse the seeds well and then spread them out on a baking sheet and allow them to dry completely (i usually leave them overnight). once dry, drizzle them with oil, sprinkle with salt, and bake at 350-375 until golden. stir them at least once and keep an eye on them - if they start popping, they're done.
if you want, get fancy and add some seasonings. garlic powder, spices, whatever you like. this time, i added brown sugar and cinnamon and i might never go back!
Squash with Cranberry Rice Stuffing
adapted from: Sobey's Inspired Magazine, Fall 2010
prep time: 20 mins cook time: 60 mins
1 tbsp brown sugar
1/2 tsp salt, divided
2 tbsp melted butter, divided - or your favourite low fat alternative
2 acorn squash, halved and seeded - save those seeds! see below.
2 tsp olive oil
1/2 small onion, diced
2 cloves garlic, minced
1/2 cup chopped walnut halves - high in omega-3's! yum
2 tbsp dried cranberries - kudos if you dried your own, we keep meaning to but haven't yet
1/2 cup long grain and wild rice - we just used brown basmati, the wild rice is a bit too pricey, but would be ooooh so delicious
1 tbsp fresh thyme, or 1 tsp dried
fresh ground black pepper to taste
2/3 cup water
preheat the oven to 350. combine brown sugar, half the salt, and half the butter in a small bowl. place acorn squash halves cut side up on a baking sheet. brush the butter and sugar mixture evenly inside squash. cover with foil and bake for 1 hour or until tender.
heat olive oil in a medium saucepan and saute onion for 2 mins. stir in garlic, walnuts, cranberries, rice, half the thyme, the rest of the salt, and pepper. saute for another minute. add water and bring to a simmer. cover and cook on low for 20 minutes or until rice is tender.
fill cooked squash halves with cooked rice mixture. drizzle each half with remaining butter and thyme. cover with foil and return to oven for 5 mins before serving.
YUMMY!
bonus recipe!
Roasted Squash Seeds
my mom always roasted the pumpkin seeds for us when we were kids and now i always roast my pumpkin or squash seeds. they take a bit of preparation but i simply can't bare the thought of throwing them away now when i know such a delicious treat is waiting!
separate the seeds from the guts. rinse the seeds well and then spread them out on a baking sheet and allow them to dry completely (i usually leave them overnight). once dry, drizzle them with oil, sprinkle with salt, and bake at 350-375 until golden. stir them at least once and keep an eye on them - if they start popping, they're done.
if you want, get fancy and add some seasonings. garlic powder, spices, whatever you like. this time, i added brown sugar and cinnamon and i might never go back!
sausage pasta bake
sometimes you just gotta get something on the table. nothing fancy, just something to feed us and keep that temptation to order in at bay. this recipe did the trick for us the other night. i liked how easy it was to make, not to mention how cost effective. i also liked that i could tweak a few ingredients to boost the overall nutritional value. i used my last container of chickpea and veggie pasta sauce, and whole wheat pasta and bread crumbs. i would have gone for low-fat cheese as well, but we had some old cheddar in the fridge that needed to be used up, so that'll have to wait til next time. i'm not sure there's any way to make the sausage better for you... but i take comfort in the fact that one serving probably contains about a third of a regular sausage anyways... so it's not too bad. it was really tasty. i just might have to try this one out at our next potluck!
Sausage Pasta Bake
adapted from: Sobey's Inspired Magazine, Fall 2010
prep time: 10 minutes cook time: 25 mins
serves 6
1 package of rigatoni, penne, or whatever floats your pasta boat - i always buy whole wheat pasta and am excited to see that it's now no more expensive than regular pasta
3 1/2 cups pasta sauce - i used my own, if you use store bought, try to find something with as many natural ingredients and veggies as possible (if you can't read the ingredient list, put it back on the shelf!)
2 sausages - the recipe called for spicy ones, so by all means, spice it up if you like
1/3 cup fresh basil, or 1 about tbsp dried
1/4 cup fresh parsley, or 1 about tbsp dried
2 tbsp bread crumbs - again, whole wheat if you've got em
1/3 cup cheese - the recipe called for bocconcini - i have no idea what that is. i used cheddar because we had some, mozzarella would likely be divine. i grated mine, you could lay it in slices if you like.
preheat the oven to 425. cook the pasta according to directions until just barely done. drain well, reserving 1/2 cup pasta water. pour pasta into an oiled 9x11 baking dish.
in a separate bowl, combine pasta sauce, pasta water, 1/2 basil leaves, and all the parsley (i didn't do the pasta water thing because my sauce was already a little soupy. let me know if you try it though). pour evenly over the pasta.
squeeze sausages out of their casings and slice thinly. scatter over top of pasta. sprinkle with bread crumbs and cheese and bake for about 15 minutes or until bubbly. add the rest of the basil leaves, serve and enjoy!
Sausage Pasta Bake
adapted from: Sobey's Inspired Magazine, Fall 2010
prep time: 10 minutes cook time: 25 mins
serves 6
1 package of rigatoni, penne, or whatever floats your pasta boat - i always buy whole wheat pasta and am excited to see that it's now no more expensive than regular pasta
3 1/2 cups pasta sauce - i used my own, if you use store bought, try to find something with as many natural ingredients and veggies as possible (if you can't read the ingredient list, put it back on the shelf!)
2 sausages - the recipe called for spicy ones, so by all means, spice it up if you like
1/3 cup fresh basil, or 1 about tbsp dried
1/4 cup fresh parsley, or 1 about tbsp dried
2 tbsp bread crumbs - again, whole wheat if you've got em
1/3 cup cheese - the recipe called for bocconcini - i have no idea what that is. i used cheddar because we had some, mozzarella would likely be divine. i grated mine, you could lay it in slices if you like.
preheat the oven to 425. cook the pasta according to directions until just barely done. drain well, reserving 1/2 cup pasta water. pour pasta into an oiled 9x11 baking dish.
in a separate bowl, combine pasta sauce, pasta water, 1/2 basil leaves, and all the parsley (i didn't do the pasta water thing because my sauce was already a little soupy. let me know if you try it though). pour evenly over the pasta.
squeeze sausages out of their casings and slice thinly. scatter over top of pasta. sprinkle with bread crumbs and cheese and bake for about 15 minutes or until bubbly. add the rest of the basil leaves, serve and enjoy!
Monday, January 3, 2011
panfried trout with spinach
holy healthy dinner batman!! i'm not sure my body knows how to handle something this good after all the junk i've been eating lately, but our dinner tonight was too good not to share.
james and i were given two fresh trout yesterday (fresh like they were still swimming yesterday. yum!) but i didn't really have any idea what to do with it. so i did a little research and found a recipe that didn't look too difficult and... amazing! i want to send james out ice fishing just so we can make this again and again! and someday, when we have a garden and can grow our own spinach, we'll be laughing all the way to the dinner table! i'm so glad i now know a quick and easy way to cook this yummy fish.
Panfried Trout with Spinach
prep time: 20 mins cook time: 30 mins
source: epicurious.com
1 cup yellow cornmeal
4 8oz trout fillets - skin on or off, doesn't matter
3 tbsp olive oil - more if you skip the butter below
1 1/4 lb baby spinach - i used two of the jumbo plastic tubs, about 600g
1/4 cup unsalted butter - you can fry it in olive oil if you prefer. i might try the butter next time.
1/4 cup pine nuts, toasted
salt and pepper to taste
2 cloves garlic, minced - in reading the comments on the website, this sounded like a great addition.
to toast pine nuts: preheat oven to 350. spread the pine nuts in a shallow baking dish and bake for 5-10 minutes, or until lightly browned.
put cornmeal on a large plate. lightly pat fish with paper towels, season with salt and pepper, then coat both sides with cornmeal.
heat 1 tbsp olive oil in a large skillet over medium heat. here's where you add the garlic - add about a third and saute to flavour the oil. saute one third of the spinach, stirring constantly, until slightly wilted but still bright green - about 30 seconds. transfer cooked spinach to a bowl and continue sauteing spinach in batches until done. season with salt (or not).
wipe skillet with a paper towel and then heat 2 tbsp butter until melted. saute two fillets, skin side down first, over medium heat. turn once and cook until golden brown and just cooked through (fish flakes easily). repeat with remaining butter and fillets.
divide spinach among plates and top with pine nuts and fish, then drizzle with leftover browned butter from pan.
we cooked up a cup of brown rice as well and served the spinach and fish on top. it was divine. easy to make, tasty to eat, pretty to look at, and mind-blowingly healthy. i had no idea trout was high in omega-3 fatty acids (just like salmon), not to mention iron and protein. and you can't beat all the calcium, iron, and vitamin c in spinach. the pine nuts were super tasty too.
finally! eating well again feels great!
ps: sorry my pictures kinda suck. the flash died on our camera...
james and i were given two fresh trout yesterday (fresh like they were still swimming yesterday. yum!) but i didn't really have any idea what to do with it. so i did a little research and found a recipe that didn't look too difficult and... amazing! i want to send james out ice fishing just so we can make this again and again! and someday, when we have a garden and can grow our own spinach, we'll be laughing all the way to the dinner table! i'm so glad i now know a quick and easy way to cook this yummy fish.
Panfried Trout with Spinach
prep time: 20 mins cook time: 30 mins
source: epicurious.com
1 cup yellow cornmeal
4 8oz trout fillets - skin on or off, doesn't matter
3 tbsp olive oil - more if you skip the butter below
1 1/4 lb baby spinach - i used two of the jumbo plastic tubs, about 600g
1/4 cup unsalted butter - you can fry it in olive oil if you prefer. i might try the butter next time.
1/4 cup pine nuts, toasted
salt and pepper to taste
2 cloves garlic, minced - in reading the comments on the website, this sounded like a great addition.
to toast pine nuts: preheat oven to 350. spread the pine nuts in a shallow baking dish and bake for 5-10 minutes, or until lightly browned.
put cornmeal on a large plate. lightly pat fish with paper towels, season with salt and pepper, then coat both sides with cornmeal.
heat 1 tbsp olive oil in a large skillet over medium heat. here's where you add the garlic - add about a third and saute to flavour the oil. saute one third of the spinach, stirring constantly, until slightly wilted but still bright green - about 30 seconds. transfer cooked spinach to a bowl and continue sauteing spinach in batches until done. season with salt (or not).
wipe skillet with a paper towel and then heat 2 tbsp butter until melted. saute two fillets, skin side down first, over medium heat. turn once and cook until golden brown and just cooked through (fish flakes easily). repeat with remaining butter and fillets.divide spinach among plates and top with pine nuts and fish, then drizzle with leftover browned butter from pan.
we cooked up a cup of brown rice as well and served the spinach and fish on top. it was divine. easy to make, tasty to eat, pretty to look at, and mind-blowingly healthy. i had no idea trout was high in omega-3 fatty acids (just like salmon), not to mention iron and protein. and you can't beat all the calcium, iron, and vitamin c in spinach. the pine nuts were super tasty too.
finally! eating well again feels great!
ps: sorry my pictures kinda suck. the flash died on our camera...
homemade granola
there has been a definite shortage of healthy eating going on in this house lately. what with christmas dinners (we've had five turkey dinners...gobble gobble), travel (ugh, healthy travel eating requires a lot of planning), not to mention all the "gifts" of candy and cookies and fudge... yikes. the kid's not the only one who has grown in the last month! delicious eating, yes. healthy... um no. absolutely not. i haven't been able to post one single recipe for the shame.
but it's january AND it's monday, so all things are new again and it's beyond time to get back to eating sensibly. and that means this morning i'm making granola. i first tried it a month or so ago and james and i both gobbled it up like it was goin outta style. i'm not much of a breakfast fan, but this is so good! and pretty easy to make too. i haven't done the math to figure out if it's cheaper than buying boxed cereal or granola... but i'm tempted to believe it is at least comparable (we usually go through 2 boxes of cereal a month, which can run around $10-14). this is certainly a much healthier alternative and i like that i can adjust it to whatever i happen to have on hand (keeping those cupboards cleaned out!).
i can't take any credit for this recipe. i stole it from a dear friend and supermom of three delightfully rambunctious little boys (so you know it's well kid-tested). thanks anita! :)
Homemade Granola
prep time: 10-20 mins cook time: 30-60 mins (depending on how much you make)
use the recipe as a base - figure out how much you want and adjust it accordingly. i think i use about 8 cups of oatmeal and it makes enough to satisfy us for a month.
note: you can buy most of these ingredients in the bulk section to save cash.
2 cups rolled oats - anita's tip: quick oats work better than traditional
1 cup nuts - walnuts and almonds are yummy
1/3 cup sesame seeds
1/2 cup pumpkin seeds
1/4 cup oil - not olive - anita uses canola, i loooove coconut oil if i have it, but it's a bit pricey.
1/4 cup honey
1/2 cup raisins
other options:
dried fruit
sunflower seeds
flax seeds
oat bran
wheat germ
mix the oats, nuts & seeds (including oat bran & wheat germ, if using). add the oil and honey. pour into a large roasting pan and bake at 300, stirring every 10 mins until your desired 'doneness'. be careful not to over cook it (unless you like really crunchy granola).
when cool, add raisins and any dried fruit. we still have some dried blueberries and apricots from the summer that i think i will leave on the table for when we're feeling extra flavourful. cranberries would be nice. actually, i bet any fresh fruit would be wonderful too (pomegranate seeds are great).
store in airtight containers. serve with milk, soy, yogurt, ice cream, fresh fruit, etc... prepare to be delighted every single day until you run out. :)
but it's january AND it's monday, so all things are new again and it's beyond time to get back to eating sensibly. and that means this morning i'm making granola. i first tried it a month or so ago and james and i both gobbled it up like it was goin outta style. i'm not much of a breakfast fan, but this is so good! and pretty easy to make too. i haven't done the math to figure out if it's cheaper than buying boxed cereal or granola... but i'm tempted to believe it is at least comparable (we usually go through 2 boxes of cereal a month, which can run around $10-14). this is certainly a much healthier alternative and i like that i can adjust it to whatever i happen to have on hand (keeping those cupboards cleaned out!).
i can't take any credit for this recipe. i stole it from a dear friend and supermom of three delightfully rambunctious little boys (so you know it's well kid-tested). thanks anita! :)
Homemade Granola
prep time: 10-20 mins cook time: 30-60 mins (depending on how much you make)
use the recipe as a base - figure out how much you want and adjust it accordingly. i think i use about 8 cups of oatmeal and it makes enough to satisfy us for a month.
note: you can buy most of these ingredients in the bulk section to save cash.
2 cups rolled oats - anita's tip: quick oats work better than traditional1 cup nuts - walnuts and almonds are yummy
1/3 cup sesame seeds
1/2 cup pumpkin seeds
1/4 cup oil - not olive - anita uses canola, i loooove coconut oil if i have it, but it's a bit pricey.
1/4 cup honey
1/2 cup raisins
other options:
dried fruit
sunflower seeds
flax seeds
oat bran
wheat germ
mix the oats, nuts & seeds (including oat bran & wheat germ, if using). add the oil and honey. pour into a large roasting pan and bake at 300, stirring every 10 mins until your desired 'doneness'. be careful not to over cook it (unless you like really crunchy granola).
when cool, add raisins and any dried fruit. we still have some dried blueberries and apricots from the summer that i think i will leave on the table for when we're feeling extra flavourful. cranberries would be nice. actually, i bet any fresh fruit would be wonderful too (pomegranate seeds are great).
store in airtight containers. serve with milk, soy, yogurt, ice cream, fresh fruit, etc... prepare to be delighted every single day until you run out. :)
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