pineapple lime grilled chicken

my beloved husband of one year and six days cooked us supper tonight and it was amazing.  all i could think of this morning was chicken with some sort of vegetable accompaniment, so i asked him if he could come up with something better.  and this is what he did:


Beloved Husband's Pineapple Lime Grilled Chicken - serves 4
prep time: 30mins   cook time: 45mins
adapted (quite a bit) from: Kiss Recipes

8 boneless skinless chicken thighs
1/4 cup pineapple juice - or 3ish fresh pineapple slices cut into tiny pieces and boiled/smashed until it gets juicy
1/4 cup lime juice - about two fresh limes
one lime peel, grated
4 cloves garlic, smashed and minced
2-3 tbsp olive oil
pepper and salt to taste - we used sea salt

In a small bowl, combine pineapple juice, lime juice, lime zest, garlic, olive oil, salt, and pepper.  Marinate chicken in pineapple lime concoction for about an hour, making sure it's well coated.

Unfold the chicken thighs and put a little marinade in the middle (the pineapple and garlic chunks especially).  Refold and put the folded side down on the grill (you could try holding them together with toothpicks or skewers or something).  Grill on medium heat for 30-45 minutes, or until chicken is done!


he grilled this chicken up with the rest of the pineapple slices, sliced orange peppers, and corn on the cob.  and he topped it off by drizzling peaches and apricots with honey, wrapping them in tin foil and leaving them to slowly bake on the top rack while the rest of dinner was cooking and being devoured.  a simple and yet completely mouth-watering dessert to top off a most satisfying summer meal.

fair warning beloved husband: keep this up and i might quit cooking altogether!

red lentil and spinach soup

i love making soup!  it's one of my favourite things to cook.  i love all the different tastes blending together in one spoonfull.  and i love how wonderful my house smells when there's a pot simmering on the stove.

i pulled a serving of this soup out of the freezer tonight and quickly remembered how tasty it was.  red lentils cook quicker than regular lentils, and have a different texture - something i didn't know when i bought a huge bag of them and attempted to use them in "regular lentil" recipes (fail).  now that i'm on to them, i'm always looking for ways to cook them up, and this soup has been my most successful attempt to date.

Red Lentil and Spinach Soup - serves 6-8

prep time: 15mins   cook time: 30-45mins

adapted from: Quick Healthy Meals

1 tbsp vegetable oil - i used olive oil, just because
4 green onions, chopped
3 medium carrots, diced
1 medium potato, scrubbed and dice
1 tbsp tomato paste - try to find some without added salt
1 tsp curry powder - mild, thank you very much, but whatever floats your curry boat
2 1/2 cups vegetable stock - i make and freeze my own and plan to post that someday!
2 1/2 cups water
1 cup dried red lentils - rinse them well under cold water
2 cups fresh spinach, stems removed - i used about 1 cup frozen - much quicker

In a large saucepan, heat the oil over medium heat.  Add the green onions, carrots, and potato.  Cook, stirring occasionally, for about 5 minutes, or until the onions are soft.
Stir in the tomato paste and curry powder.  Add the stock, water and lentils.  Bring to a boil, reduce heat,  cover and simmer for about 15 minutes.
Meanwhile, wash and chop the spinach (or skip this step entirely if you're using frozen).  If the lentils are tender, add the spinach.  Stir to mix and serve (if using frozen, heat thoroughly, then serve).


YUM!  so tasty.  something made this soup a little sweet, which was a delightful surprise.  it freezes and reheats well and is absolutely wonderful with a fresh piece of multi grain bread.

any other red lentil lovers out there?  i need some more recipes to try!

salmon chowder

we're trying to eat more fish in this little house, but i have so little experience cooking it that i'm really struggling to find ideas.  i had my first experience preparing scallops the other day (not really fish, but on the right track) and it was fine but nothing exceptional (pan fried with onions, garlic, red pepper, and rosemary, served with rice).  i'm looking for some healthy and creative fish recipes, so if you have a favourite, please post it here!

in the mean time, this recipe has become a standard in our house.  my husband (bless the man) will eat nearly anything with the same amount of enthusiasm ("mm.  tastes good babe"), but this recipe got a much more enthusiastic "MMMM!" and a few "wow!"'s and a "we can make this ANYtime".  and, since i usually have all the ingredients on hand, he's right!

thanks to my sister for posting such a delicious and husband-pleasing recipe:

Salmon Chowder - serves 6
prep time: 30 mins   cook time: 30 mins
adapted from: my sister's toddler-tested and mommy-approved recipes!

1 can (7 1/2oz) salmon - i use low sodium, packed in water - you can use two cans (or the large sized can) if you want more salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
2 tablespoons butter or margarine - i've used both butter and low sodium margarine
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth - i use low sodium from the store, or homemade if i have it
1/2 teaspoon thyme
1/4 teaspoon pepper
1/2 cup broccoli
1 can (13oz) evaporated milk - i use skim
1 package (10oz) frozen corn kernels, thawed - i just sprinkle it from a big bag til i think there's enough!
minced parsley - dried is not as nice but more likely to be found in my kitchen

Drain and flake salmon, reserving liquid.
Saute onions, celery and garlic in butter or margarine.  Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings.  Simmer, covered, for 20 minutes or until vegetables are nearly tender.
Add broccoli and cook 5 minutes.  Add flaked salmon, evaporated milk and corn.  Heat thoroughly.  Sprinkle with minced parsley to serve.


i wish i had a picture because it's a very pretty chowder!  lots of colour.  and so delicious, especially with a hearty piece of whole grain bread.  you can add whatever vegetables you have - i've done peas instead of corn, i think a red pepper might be nice, and i'm very tempted to add a bit of frozen spinach next time.    it's simple and delightful.

so that's my favourite easy fish recipe - what's yours?  i need some more inspiration!

balsamic oven baked chicken

i wasn't even going to post this recipe because i thought it would just be so-so and there are so many other good recipes i want to post.  but we had it for dinner tonight and WOW!  ever flavourful!  i especially loved how quick it was to prepare.  i'm starting a collection of these "fix it and forget it" recipes that take very little time to get into the oven but taste fantastic.  they're perfect for a busy day or when i'm too tired to spend much time cooking, like today.

i'd make a few changes next time (which i've noted below), but it turned out perfectly.  i served it with brown basmati rice (love) and broccoli that had been steamed into a complete bland submission (just the way the husband likes it).


Balsamic Oven Baked Chicken - serves 4
prep time: 5 mins   cook time: 45 mins
adapted from: healthy quick meals

2 lbs/1 kg chicken pieces - i used 8 boneless skinless chicken thighs
2 tbsp olive oil - i only used one and next time i'd omit it altogether
1 cup apple juice
1 clove garlic, pressed - or minced, if you're press-less like me
1 tsp oregano
salt - omitted
pepper
1/4 cup grated parmesan cheese - if you are really being fat and sodium conscious, omit this.  but if you can afford it, it's so good and browns up so nicely!
3 tbsp balsamic vinegar

Preheat the oven to 450F/230C.
Place the chicken in a baking dish.  Sprinkle with olive oil, apple juice, garlic, oregano, salt, pepper, and parmesan cheese.  Bake for 45 - 60 minutes, until no longer pink inside (45 minutes was perfect).
Pour the balsamic vinegar over the chicken and serve immediately (the leftover juice in the pan tastes great on rice!).


there you go - quick and easy chicken with fantastic flavour.  let me know how you like it.

what's your best "fix it and forget it" recipe?

leftover fruit salad

keeping more fresh fruit in the house means keeping up with eating it before it spoils.  i HATE throwing food away so i'm always trying to think of new ways to use up those last few pieces.  over ripe bananas go straight into the freezer for that magical day i decide to bake (obviously not all that often), and the husband loves to experiment with different fruit on the grill - we've had apples, peaches, pineapple, and kiwi so far, with overwhelming approval all around.

buy my favourite standby to deal with leftover bits of fruit is to whip up a fruit salad for breakfast.  i love fruit salad - you can put anything in it and it tastes great!  here's the one i made this morning:

Leftover Fruit Salad - serves 3-4
prep time: 5-10 mins

1 apple, cored and cut into bite sized pieces
1 orange, peeled and cut
1 banana, sliced
1 sad little severely over-ripe peach
1/3 cup frozen blueberries
1/3 cup (or less) almond slices
1 inch (or less) grated fresh ginger root

cut the fruit into a medium sized bowl (tip: to prevent browning, cut the juicy fruits first and then mix the apples and bananas into them).  stir in frozen blueberries.  grate ginger root over top and mix well.  garnish with almond slices (which i can't believe i forgot this morning!)

this is a great way to use up whatever leftover fruit you have - melons, grapes, berries, etc.  i keep a bag of frozen blueberries in the freezer for this very purpose (freeze your own when they're in season and reasonably priced).  you can also add canned fruit for a more juicy salad, but be careful of the added sugar.  you can add any kind of nut you like, raisins, dates, etc. - anything that suits your fancy!  the grated ginger is the real seller for me - it adds a fantastic little zip, even better if you let it sit in the fridge for an hour or so before serving.  YUM!

BUDGET TIP - FRESH GINGER:  if you like the flavour of ginger, start buying and experimenting with fresh ginger root (it packs more of a punch than powdered ginger).  cut and peel a small section and then slice, mince, or grate it to add to recipes.  i buy the tiniest piece i can find, which routinely costs me about $0.28, and grate it into salads, stir fries, and soups.  ginger tea (sliced ginger root boiled in water) is supposedly good for digestion.  or add lemon and honey to fresh ginger tea for a homemade cold remedy.  cheap and versatile, that's what we like!

what do you do with over-ripe fruit?  any other good ginger tips or ideas out there?

barley and sun-dried tomato salad

i had no idea you could do anything with barley other than put it in soup.  i was sadly misinformed!  what a tasty little grain, and pretty easy to cook too.  like other whole grains, it's full of fibre and helps you feel full.  i served this salad with balsamic grilled salmon (below) and grilled peppers.

Barley and Sun-Dried Tomato Salad - serves 4
prep time: 5 mins   cook time: 20-25 mins
adapted from: Chatelaine, June 2010, pg. 227

1 cup pearl barley
2 tbsp white wine vinegar - i used apple cider vinegar - a bit tart, but not too bad.
1 tsp dijon mustard - didn't have any, used a squirt of regular mustard, but it probably would have tasted better with the dijon.
1/8 tsp salt - omitted
2 tsp olive oil
1/2 cup sun-dried tomatoes, finely chopped - i use dried rather than the ones soaked in oil.  they are half the price, easier to store, and a good deal healthier.  you just soak them in boiling water for 2 minutes before using.  apparently you can even make your own in your oven - waiting for a good batch of tomatoes to come to town before i test that one!
pepper to taste
i also added about a tablespoon of honey, just for kicks.


Rinse the barley under cold water and add to a medium saucepan with 3 cups of cold water.  Gently boil, uncovered until tender - 20-25 minutes.  Drain and rinse with cold water.
Whisk white wine vinegar with dijon and salt in a medium bowl.  Whisk in olive oil.  Stir in barley and sun-dried tomatoes.  Season with pepper.

this was a pretty good salad, though i think next time i'd add something crunchy (maybe pine nuts?) and play with the dressing a little bit.  i really enjoyed the barley cooked this way though, and am on the hunt for more similar recipes!  what's your favourite barley recipe?

balsamic grilled salmon

alright, this one doesn't exactly scream "budget friendly" since the salmon fillet was about $15!  but since i had every other ingredient already on hand, it worked out to about $3 per plate (five generous servings of salmon - you could do six).  that's better than any salmon dish from any restaurant i know!  but we're definitely relegating salmon to the "special occasions" menu and not the "everyday" menu.

i served this with a barley & sun dried tomato salad, which i'll post next, and grilled peppers.  it was a fantastic summer meal!

Balsamic Grilled Salmon - serves 4-6
prep time: 20-25 mins (sauce)   cook time: 20-25 mins (salmon)
adapted from: taste of home healthy cooking magazine, July 2010, pg. 17

3 garlic cloves, minced
1 tsp. minced shallot - green onion did just fine.
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp. ground ancho chili pepper - didn't have it, didn't add it, don't like it anyways.
1/4 tsp salt - omitted
1/8 tsp pepper
1 salmon fillet (1 lb) - no idea how much ours weighed...
2 tsp canola oil
2 tbsp minced fresh cilantro

In a small saucepan coated with cooking spray, saute garlic and shallot (green onion) until tender.  Add orange juice and vinegar.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes or until reduced to 1/4 cup.  Stir in honey, chili pepper, salt & pepper.
Oven method: in a large ovenproof skillet, brown salmon in oil on both sides.  Brush with 1/4 cup sauce.  Bake, uncovered, at 400F or until fish flakes easily with a fork .
Grill method #1 - carefully place salmon and 1/4 sauce in aluminum foil wrap.  Place on medium heat on grill for 20-30 minutes, or until fish flakes easily with a fork.
Grill method #2 - place salmon on cedar plank (that has been soaked in water) and grill on medium heat, basting regularly with sauce, until fish flakes easily with a fork.


we did the last one because we had a cedar plank lying around from the last time we cooked salmon.  it adds amazing flavour and didn't compete too much with the sauce, but i don't think i'd do it that way again.  still... super good!!

chickpea and veggie pasta sauce

i made a huge pot of this a couple weeks ago when i had time to cook and froze it in 3-4 cup portions (about the size of one jar of spaghetti sauce).  this is a great "cleaning out the pantry & veggie drawers" recipe - you could probably put pretty near anything that sounds good to you in this sauce!

i pulled one out of the freezer today and mixed it with whole wheat fussili for a quick dinner (since i'm clearly too busy starting a new blog to cook anything more complicated!).  i love all the colour from the vegetables and the chickpeas give it just a bit more staying power.


Chick Pea and Veggie Pasta Sauce - makes approximately 10 cups

prep time: 30mins  cook time: 1 hour
adapted from: heart and stroke foundation

1 tbsp extra virgin olive oil
1 onion, chopped
1 large carrot, chopped
2 stocks of celery, chopped - i added this because i had celery that needed to be eaten!
4 cloves of garlic, minced
1 tbsp dried oregano
1/2 tsp red pepper flakes
1 zucchini, sliced
1 each sweet red & green peppers, chopped - i used one red and one yellow for more colour
2 cans (28oz/796mL) diced tomatoes - i actually found diced tomatoes with no added salt!
1/2 cup tomato paste, low sodium - i had some leftover from a previous recipe so i threw it in
1 can (19oz/540mL) chickpeas, drained and rinsed - you could use dried if you hydrate them overnight and cook for two hours first - obviously that takes a bit more preparation, but it's cheaper too.
1/3 cup chopped fresh basil - about 1 tbsp dried
1/4 cup chopped fresh italian parsley - about 2 tsp dried


In a large saucepan, heat oil over medium heat and cook onion, carrot, celery, garlic, oregano and red pepper flakes for about 5 minutes, or until softened.  Add zucchini and red and green peppers.  Cook, stirring for about 2 minutes, or until well coated.
Add tomatoes, chickpeas, basil and parsley and bring to a boil.  Reduce heat, cover partially and simmer for about 1 hour or until thickened and vegetables are very tender.
Sauce can be served as is or pureed for a smoother, thicker sauce.  Simply ladle sauce into food processor or blender and puree until smooth.  Return to saucepan and heat through.
Storage: Let sauce cool to room temperature and place in freezer bags or airtight containers and freeze for up to 3 months.

wheat berry and broccoli salad

i'm learning a lot about cooking with whole grains!  they're cheap (especially in bulk) and nutritious.  they take some time to cook (like rice), but you can add them to all sorts of things and i'm learning they make a great base for salads!

wheat berries are basically whole dried wheat kernels.  i wish i could remember where i bought mine (which clearly means it was beyond time to cook them up!) but i'm sure you could find them in a bulk food store (maybe even in your grocery store, if they have a good bulk section.  ours doesn't).  like anything dried, a little goes a long way - 1 cup dried yields about 3 cups cooked.

i can't remember where i first saw this recipe (which is driving me nuts!) but there are a number of variations of it online (just google wheat berry and broccoli), although i didn't follow any of them exactly.  i served this salad with white fish with dill sauce and corn (frozen).

Wheat Berry and Broccoli Salad - serves 4
prep time: 5 mins   cook time: 45 mins

1 cup dried wheat berries
1 cup broccoli florets - the smaller you chop them, the easier they'll mix with the salad
1/3 cup chopped walnuts
1 tbsp olive oil
1 tsp red wine vinegar - i didn't have any red so i used white.  i'm guessing you could substitute apple cider vinegar as well
1 tbsp parmesan cheese

Rinse the wheat berries under cold water and cook them in 3 cups of boiling water for approximately 45 minutes, or until they are chewy.
Steam the broccoli florets until just tender.  Rinse them under cold water to keep the bright green colour.
Mix the wheat berries, broccoli, and walnuts in a bowl.  Add the olive oil, vinegar, and parmesan cheese.  Mix to blend.  Serve warm.

have you ever cooked with wheat berries?  have any other recipes for me?

white fish with dill sauce

i have almost zero experience cooking fish, other than making a tuna sandwich!  but we're aiming to eat fish at least once a week, so i'm learning quick.  we tried this last night and it was a very tasty and very easy success!  i served it with corn (frozen) and a wheat berry and broccoli salad (next recipe).
i adapted this recipe to lower the fat and sodium and my changes are in italics.

White Fish with Dill Sauce - serves 4
prep time: 15 mins   cook time: 10-20 minutes
adapted from: healthy quick meals

Preheat oven to 425F/220C

1 tbsp butter, melted - i used salt-free becel margerine
1 lb/500g fish fillets - i used a 650g package of frozen sole fillets (thawed)
1/2 cup sour cream - i used fat free
2 tbsp butter, melted - margerine
2 tbsp minced onion
2 tsp dried dill
1/2 tsp salt - i completely omitted it and didn't miss it!
1/4 tsp thyme
1/4 tsp pepper

Grease a baking dish with the first amount of melted butter.
Place the fish in the baking dish.  since the sole fillets were so thin, i layered them - about 3 fillets thick
Combine the sour cream, melted butter, onion, and spices.  Spread this over the fish.
Bake until the sauce is bubbly and the fish flakes easily with a fork (about 10 minutes per inch of thickness or 5 minutes per cm.)  i think i left it in about 15 minutes total.