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!
Friday, February 4, 2011
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. :)
Tuesday, November 9, 2010
roasted root vegetables
eating on a budget means buying in season. but there's just not that much freshness to be had in these winter months. what's a gal to do?
if you take a quick stroll through the grocery store these days, you'll notice the obscenely low prices on things like squash, turnips, and beets. i don't usually cook with these vegetables, but i'd like to learn to do more in order to make the most of this season. and since roasting veggies is already a favourite meal in our house (especially after a week on the road eating too much junk food!), it seemed like a good option. i've tried a winter medley before with mediocre success (i believe the recipe called for parsnips. blech.), but this particular blend was better. we served it over brown rice and were quite satisfied.
Roasted Root Vegetables - adapted from What to Eat When You're Expecting, pg.411
serves 4
prep time: 30 mins cook time: 45 mins
olive oil
seasoning of your choice - salt, pepper, thyme, rosemary - i used rosemary
assortment of winter veggies of your choice (i used acorn squash, carrots, turnip, and potatoes):
squash - acorn was good, butternut is probably much easier to prepare
carrots
potatoes - red. yum.
turnip
beets
rutabaga
fennel
sweet onions, pearl onions, red onion
garlic cloves
preheat oven to 425.
scrub, peel, and chop veggies into big bite-sized pieces. spray roasting pan with olive oil and arrange veggies. brush the veggies with olive oil and season to taste. cover and bake for about 25 minutes, or until the vegetables begin to soften. remove cover and continue to bake until tender and golden, about 20 minutes.
this makes a lovely side dish, but it also makes a nice light entree if you serve it with a grain. next time i'm going to go wild and add beets and red onion. if you discover a favourite blend or have ideas of what else to add, let me know!
if you take a quick stroll through the grocery store these days, you'll notice the obscenely low prices on things like squash, turnips, and beets. i don't usually cook with these vegetables, but i'd like to learn to do more in order to make the most of this season. and since roasting veggies is already a favourite meal in our house (especially after a week on the road eating too much junk food!), it seemed like a good option. i've tried a winter medley before with mediocre success (i believe the recipe called for parsnips. blech.), but this particular blend was better. we served it over brown rice and were quite satisfied.
Roasted Root Vegetables - adapted from What to Eat When You're Expecting, pg.411
serves 4
prep time: 30 mins cook time: 45 mins
olive oil
seasoning of your choice - salt, pepper, thyme, rosemary - i used rosemary
assortment of winter veggies of your choice (i used acorn squash, carrots, turnip, and potatoes):
squash - acorn was good, butternut is probably much easier to prepare
carrots
potatoes - red. yum.
turnip
beets
rutabaga
fennel
sweet onions, pearl onions, red onion
garlic cloves
preheat oven to 425.
scrub, peel, and chop veggies into big bite-sized pieces. spray roasting pan with olive oil and arrange veggies. brush the veggies with olive oil and season to taste. cover and bake for about 25 minutes, or until the vegetables begin to soften. remove cover and continue to bake until tender and golden, about 20 minutes.
this makes a lovely side dish, but it also makes a nice light entree if you serve it with a grain. next time i'm going to go wild and add beets and red onion. if you discover a favourite blend or have ideas of what else to add, let me know!
scallop and black bean tacos
scallop and black bean tacos - say wha?? none of those words sound like they should go together. i mean i can understand a mexican connection with the black beans and tacos. but scallops, seriously? is this what people mean when they say fish tacos?
well if it is, i say YUM. i was super surprised at how good these were. i was really just looking for a way to use up some scallops and knowing the dear husband's love of mexican food, i thought it couldn't hurt to try. what a find. they were quick to prepare, tasty and filling, not to mention full of things that are wonderful for you. we will definitely be making these again.
it's been a while since i actually made this recipe so i've forgotten most of the substitutions i made... so make your own!
Scallop and Black Bean Tacos - Group Recipes
serves 4
prep time: 10 mins cook time: 10 mins
1 lb sea scallops, cut into 1/2 inch dice - i didn't dice them, but the scallops i used were pretty small
chilli powder to taste
salt to taste - or none at all!
3 tsp canola oil - i probably used olive oil... can't remember but it sounds like something i'd do. :)
1 tbsp lime juice
8 taco shells
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 cup cooked corn kernels
1 cup cooked black beans, drained and rinsed well
possible toppings:
shredded lettuce
diced fresh tomatoes
thinly sliced scallions - or green peppers
diced avocado
chopped cilantro
sour cream
sprinkle the scallops with chilli powder and salt. in a nonstick skillet, heat 1 tsp of oil over medium heat. add the scallops and sauté them, stirring often, for 2 minutes or until they're just cooked through. stir in lime juice and then transfer scallops to a bowl and keep warm.
heat the taco shells (directions are on the box - careful, they'll toast up quick).
add the rest of the oil to the skillet and return to medium heat. add onion and red pepper and sauté until soft. add the corn and beans and cook just long enough to heat through. remove from heat, add the scallops and toss well.
fill up the taco shells and add the toppings of your choice.
just looking at that picture is making my mouth water... i bet these would be good in soft tacos, or even just the scallop and veggie mix served over rice. lots of options and lots of flavour!
well if it is, i say YUM. i was super surprised at how good these were. i was really just looking for a way to use up some scallops and knowing the dear husband's love of mexican food, i thought it couldn't hurt to try. what a find. they were quick to prepare, tasty and filling, not to mention full of things that are wonderful for you. we will definitely be making these again.it's been a while since i actually made this recipe so i've forgotten most of the substitutions i made... so make your own!
Scallop and Black Bean Tacos - Group Recipes
serves 4
prep time: 10 mins cook time: 10 mins
1 lb sea scallops, cut into 1/2 inch dice - i didn't dice them, but the scallops i used were pretty small
chilli powder to taste
salt to taste - or none at all!
3 tsp canola oil - i probably used olive oil... can't remember but it sounds like something i'd do. :)
1 tbsp lime juice
8 taco shells
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 cup cooked corn kernels
1 cup cooked black beans, drained and rinsed well
possible toppings:
shredded lettuce
diced fresh tomatoes
thinly sliced scallions - or green peppers
diced avocado
chopped cilantro
sour cream
sprinkle the scallops with chilli powder and salt. in a nonstick skillet, heat 1 tsp of oil over medium heat. add the scallops and sauté them, stirring often, for 2 minutes or until they're just cooked through. stir in lime juice and then transfer scallops to a bowl and keep warm.
heat the taco shells (directions are on the box - careful, they'll toast up quick).
add the rest of the oil to the skillet and return to medium heat. add onion and red pepper and sauté until soft. add the corn and beans and cook just long enough to heat through. remove from heat, add the scallops and toss well.
fill up the taco shells and add the toppings of your choice.
just looking at that picture is making my mouth water... i bet these would be good in soft tacos, or even just the scallop and veggie mix served over rice. lots of options and lots of flavour!
seed biscuits
i don't like to bake. it's too fussy. there's too many ways to totally destroy the recipe beyond repair. however... i LOVED my nannie's biscuits and i desperately want to make them just like she did. the last time i tried to make them i ended up with a plate of hockey pucks (which the husband still enjoyed - i love him). i just can't seem to get it right. but i may have found an alternative.
when i saw this recipe (another ripped from the pages of an old canadian living magazine) i was definitely hesitant to try it but was so tempted by all the seeds and goodness they promised. so... i decided to give it a go. and while they're certainly not nannie's biscuits, they turned out really good! yum! what a treat (and a baking self-confidence boost to boot).
these were the perfect thing to go with our black bean chili (pictured below) on a chilly evening.
Seed Biscuits - from Canadian Living Magazine, January 2007
makes 12 biscuits
prep time: 20 mins cook time: 12-15 mins
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup each: sunflower seeds, flaxseeds, and wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup milk
1 egg, slightly beaten
2 tbsp sesame seeds
in a large bowl, mix together all-purpose flour, whole wheat flour, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. using a pastry blender (or cutter) or 2 knives, cut in butter until the mixture is all crumbly (trying not to get it all over the place like i usually do). stir in the milk to form a soft, slightly sticky dough.
with floured hands, turn the dough out onto a lightly floured surface. knead gently 10 times. pat out into a 7 inch square. cut into quarters and then cut each quarter into three strips. place on an ungreased baking sheet, about 1 inch apart. brush the tops with egg and sprinkle with sesame seeds.
bake at 425 until golden, about 12-15 minutes. let cool on the pan.
these did rise more than i was expecting... i might flatten them out a bit more next time, or cut them in circles like regular biscuits. i think i'd take them off the pan to cool next time too, since they seemed to keep browning on the bottom a bit after i took them out. still, i'm pretty sure i'm going to be snacking on them all week long!
delish!
when i saw this recipe (another ripped from the pages of an old canadian living magazine) i was definitely hesitant to try it but was so tempted by all the seeds and goodness they promised. so... i decided to give it a go. and while they're certainly not nannie's biscuits, they turned out really good! yum! what a treat (and a baking self-confidence boost to boot).
these were the perfect thing to go with our black bean chili (pictured below) on a chilly evening.
Seed Biscuits - from Canadian Living Magazine, January 2007
makes 12 biscuits
prep time: 20 mins cook time: 12-15 mins
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup each: sunflower seeds, flaxseeds, and wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup milk
1 egg, slightly beaten
2 tbsp sesame seeds
in a large bowl, mix together all-purpose flour, whole wheat flour, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. using a pastry blender (or cutter) or 2 knives, cut in butter until the mixture is all crumbly (trying not to get it all over the place like i usually do). stir in the milk to form a soft, slightly sticky dough.
with floured hands, turn the dough out onto a lightly floured surface. knead gently 10 times. pat out into a 7 inch square. cut into quarters and then cut each quarter into three strips. place on an ungreased baking sheet, about 1 inch apart. brush the tops with egg and sprinkle with sesame seeds.
bake at 425 until golden, about 12-15 minutes. let cool on the pan.
these did rise more than i was expecting... i might flatten them out a bit more next time, or cut them in circles like regular biscuits. i think i'd take them off the pan to cool next time too, since they seemed to keep browning on the bottom a bit after i took them out. still, i'm pretty sure i'm going to be snacking on them all week long!
delish!
black bean chili
i'm starting to love black beans. they're a bit easier on the palate than some of the bigger beans (for those of us who are making ourselves love beans for their nutritional value), and once you start to look for them, they pop up in a lot of tasty recipes! they're naturally high in fibre and folate, plus they pack a little protein. not to mention they are good for those looking to lower their cholesterol. quite the package for a cheap little can.
unfortunately, there is a black bean shortage in my town. for the past two weeks the grocery shelves have been inexplicably empty of these little wonders. lame. good thing i had one can left in my cupboard or i wouldn't have been able to make dinner tonight!
this is a ridiculously simple recipe, mined from some old canadian living magazines that were way overdue for the recycle bin... but not before ripping out all the good recipes! the chili-loving husband quite enjoyed it (even though he couldn't taste the spice that burned me the whole way down) and i think it might become a quick go-to meal in our house. i served it with seed biscuits (recipe above) and it made for a most satisfying bowl of comfort food (despite the poor quality of the photo - sorry!). enjoy!
Black Bean Chili - from Canadian Living Magazine, October 2006
serves 4
prep time: 10 mins cook time: 35 mins
1 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 tsp ground cumin
1/4 tsp each salt and pepper - i omitted the salt, there's more than enough in the canned tomaotes
a pinch of cayenne pepper
1 tbsp tomato paste
1 can diced tomatoes
1 can black beans, drained and rinsed well
1 1/2 cups fresh or frozen corn
2 tbsp minced fresh coriander - which i completely forgot to buy and consequently omitted
heat the oil over medium heat in a saucepan. add onion, garlic, celery, cumin, salt (or not), pepper, and cayenne pepper, stirring often until the veggies are soft. add tomato paste and cook, stirring, for another minute or so.
add tomatoes and black beans and bring to a boil. reduce heat and simmer, stirring often, for about 30 mins, or until thickened.
stir in corn, cook until heated through. stir in coriander and serve.
unfortunately, there is a black bean shortage in my town. for the past two weeks the grocery shelves have been inexplicably empty of these little wonders. lame. good thing i had one can left in my cupboard or i wouldn't have been able to make dinner tonight!
this is a ridiculously simple recipe, mined from some old canadian living magazines that were way overdue for the recycle bin... but not before ripping out all the good recipes! the chili-loving husband quite enjoyed it (even though he couldn't taste the spice that burned me the whole way down) and i think it might become a quick go-to meal in our house. i served it with seed biscuits (recipe above) and it made for a most satisfying bowl of comfort food (despite the poor quality of the photo - sorry!). enjoy!
serves 4
prep time: 10 mins cook time: 35 mins
1 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 tsp ground cumin
1/4 tsp each salt and pepper - i omitted the salt, there's more than enough in the canned tomaotes
a pinch of cayenne pepper
1 tbsp tomato paste
1 can diced tomatoes
1 can black beans, drained and rinsed well
1 1/2 cups fresh or frozen corn
2 tbsp minced fresh coriander - which i completely forgot to buy and consequently omitted
heat the oil over medium heat in a saucepan. add onion, garlic, celery, cumin, salt (or not), pepper, and cayenne pepper, stirring often until the veggies are soft. add tomato paste and cook, stirring, for another minute or so.
add tomatoes and black beans and bring to a boil. reduce heat and simmer, stirring often, for about 30 mins, or until thickened.
stir in corn, cook until heated through. stir in coriander and serve.
Monday, October 11, 2010
homemade energy bars
the other day we had the extreme pleasure of visiting a natural foods store. it's probably a good thing we don't have one of those in town because the man and i got a little giddy and spent far too much... but one of the many tasty things we came home with was some peanut butter sesame seed bars. i've been trying to up my protein and am always looking for healthy snacks (because i'm now hungry every second of every day), and these looked pretty simple.
pair that with an irrational urge to clean everything in sight, including my baking cupboard, and saturday morning's adventure was making my own energy bars. i wasn't crazy about using peanut butter as the "glue", but i didn't find too many other suggestions online, so i just settled on honey and coconut oil. next time i might try something different because these really only stick together when they're cold (right out of the fridge is perfect), but they're amazingly tasty. i think the little bit of dark chocolate is the key.
i used pretty much everything i had in the cupboard that looked good. you can use whatever nuts and dried fruit you have. i highly suggest dates though because they've got a bit of natural stickiness to them anyways. again... i didn't measure anything so if you attempt these, it's at your own risk. :)
Homemade Energy Bars - serves 1 pregnant woman and 1 husband for a couple weeks.
prep time: 30 mins cook time: 15mins
1 cup pumpkin seeds, toasted (the green kind, not like fresh out of the pumpkin)
1 cup sesame seeds, toasted
1 cup almond slices, toasted
1/2 cup walnut pieces, toasted
1 small package coconut flakes, toasted (ya i toasted everything)
1/2 cup dried apricots (i used some we dried ourselves this summer - so fun!)
1/2 cup chopped dates (i'd use a full cup next time)
1/4 cup dark chocolate pieces
1 cup honey (i'd use 1/2 to 3/4 next time)
2-3 tbsp coconut oil
1-2 tbsp ground flax seed
to toast the nuts and seeds - spread on a cookie sheet and bake at 325 for 10-15 minutes, stirring the seeds once or twice and keeping a close eye on them so they don't burn. allow them to cool (i didn't because i'm impatient, but whatever).
mix seeds, nuts, and fruits together in a large bowl. meanwhile heat the honey, coconut oil and dark chocolate pieces on low heat until everything's melted (i mixed the chocolate pieces in with the dry stuff but they just melted anyways, so might as well melt them from the start). pour over nut mixture and mix well. sprinkle the ground flax seed over top and mix it in.
press the mixture into an oiled casserole dish (i used two but they're a bit thin - just depends how thick you want them) and bake at 300 degrees for 15 minutes. cool completely before cutting and devouring.
enjoy!
pair that with an irrational urge to clean everything in sight, including my baking cupboard, and saturday morning's adventure was making my own energy bars. i wasn't crazy about using peanut butter as the "glue", but i didn't find too many other suggestions online, so i just settled on honey and coconut oil. next time i might try something different because these really only stick together when they're cold (right out of the fridge is perfect), but they're amazingly tasty. i think the little bit of dark chocolate is the key.
i used pretty much everything i had in the cupboard that looked good. you can use whatever nuts and dried fruit you have. i highly suggest dates though because they've got a bit of natural stickiness to them anyways. again... i didn't measure anything so if you attempt these, it's at your own risk. :)
Homemade Energy Bars - serves 1 pregnant woman and 1 husband for a couple weeks.
prep time: 30 mins cook time: 15mins
1 cup pumpkin seeds, toasted (the green kind, not like fresh out of the pumpkin)
1 cup sesame seeds, toasted
1 cup almond slices, toasted
1/2 cup walnut pieces, toasted
1 small package coconut flakes, toasted (ya i toasted everything)
1/2 cup dried apricots (i used some we dried ourselves this summer - so fun!)
1/2 cup chopped dates (i'd use a full cup next time)
1/4 cup dark chocolate pieces
1 cup honey (i'd use 1/2 to 3/4 next time)
2-3 tbsp coconut oil
1-2 tbsp ground flax seed
to toast the nuts and seeds - spread on a cookie sheet and bake at 325 for 10-15 minutes, stirring the seeds once or twice and keeping a close eye on them so they don't burn. allow them to cool (i didn't because i'm impatient, but whatever).
mix seeds, nuts, and fruits together in a large bowl. meanwhile heat the honey, coconut oil and dark chocolate pieces on low heat until everything's melted (i mixed the chocolate pieces in with the dry stuff but they just melted anyways, so might as well melt them from the start). pour over nut mixture and mix well. sprinkle the ground flax seed over top and mix it in.
press the mixture into an oiled casserole dish (i used two but they're a bit thin - just depends how thick you want them) and bake at 300 degrees for 15 minutes. cool completely before cutting and devouring.
enjoy!
Monday, October 4, 2010
mediterranean quiche
we had some guests this weekend and i wanted to make something easy but tasty (read: impressive) for a sunday brunch. i've only tried quiche once before and didn't care for the recipe, but i'm really glad i got the guts to try it again because this one's a keeper.
note: obviously if cholesterol is an issue for you, this might not be your recipe.
Mediterranean Quiche - serves 6
prep time: 10 mins cook time: 40 mins
adapted from: How to Make a Spinach and Sun-dried Tomato Quiche
1 deep dish pastry or pie shell (frozen for me - kudos if you bake your own!)
1 jar of sun-dried tomatoes (i used 6-8 dried instead of from a jar - less oil)
1 small box of frozen chopped spinach (thawed & drained well)
1 cup feta cheese (hubby got me some with sun-dried tomato & basil seasoning in it already. yummy)
1/2 - 1 cup grated mozzarella cheese (go low fat)
1/2 cup onion - chopped
1 clove garlic - minced
6 eggs
salt, pepper, & sweet paprika to taste (what is sweet paprika? never heard of it. i just used the regular stuff)
* the recipe called for milk but i completely forgot it so... forget it!
saute the onions & garlic in a bit of olive oil. if using dried sun-dried tomatoes - bring 1 cup of water to a rapid boil. drop tomatoes into the water and boil for two minutes (reserve the liquid to add to a soup later in the week if you like!)
meanwhile, beat the eggs. add salt, pepper, & paprika to taste (by the way, i omitted the salt - really not needed, especially with feta cheese). add feta and sauteed onions and garlic, and spinach & mix well. you can also add 1/2 cup of mozzarella at this point, but i didn't.
pour the egg mixture into the pie shell. arrange sun-dried tomatoes on top (or chop them and sprinkle them on top like i did). sprinkle 1/2 cup mozzarella cheese (or feta if you like) over all.
bake at 350 for 35-40 minutes until set & golden brown on top.
seriously - YUM. i had a couple ideas for tweaking this next time - one was to go even more mediterranean and add black or kalamata olives... but that might make it a bit too salty. the other was to add cubed leftover ham or, better yet, bacon. of course, in the last couple weeks i've found myself regularly saying "know what would make this better? BACON!" so maybe it's the baby talking... :) even without any tweaks, it was easy to make and delightful to serve.
happy quiche-ing!
note: obviously if cholesterol is an issue for you, this might not be your recipe.
Mediterranean Quiche - serves 6
prep time: 10 mins cook time: 40 mins
adapted from: How to Make a Spinach and Sun-dried Tomato Quiche
1 deep dish pastry or pie shell (frozen for me - kudos if you bake your own!)
1 jar of sun-dried tomatoes (i used 6-8 dried instead of from a jar - less oil)
1 small box of frozen chopped spinach (thawed & drained well)
1 cup feta cheese (hubby got me some with sun-dried tomato & basil seasoning in it already. yummy)
1/2 - 1 cup grated mozzarella cheese (go low fat)
1/2 cup onion - chopped
1 clove garlic - minced
6 eggs
salt, pepper, & sweet paprika to taste (what is sweet paprika? never heard of it. i just used the regular stuff)
* the recipe called for milk but i completely forgot it so... forget it!
saute the onions & garlic in a bit of olive oil. if using dried sun-dried tomatoes - bring 1 cup of water to a rapid boil. drop tomatoes into the water and boil for two minutes (reserve the liquid to add to a soup later in the week if you like!)
meanwhile, beat the eggs. add salt, pepper, & paprika to taste (by the way, i omitted the salt - really not needed, especially with feta cheese). add feta and sauteed onions and garlic, and spinach & mix well. you can also add 1/2 cup of mozzarella at this point, but i didn't.
pour the egg mixture into the pie shell. arrange sun-dried tomatoes on top (or chop them and sprinkle them on top like i did). sprinkle 1/2 cup mozzarella cheese (or feta if you like) over all.
bake at 350 for 35-40 minutes until set & golden brown on top.
seriously - YUM. i had a couple ideas for tweaking this next time - one was to go even more mediterranean and add black or kalamata olives... but that might make it a bit too salty. the other was to add cubed leftover ham or, better yet, bacon. of course, in the last couple weeks i've found myself regularly saying "know what would make this better? BACON!" so maybe it's the baby talking... :) even without any tweaks, it was easy to make and delightful to serve.
happy quiche-ing!
homemade vegetable soup
i'm embarrassed at how long it's been since i've posted to this blog... but when i look at my life since july i don't feel quite so bad. in the past three months we've been to new mexico, pennsylvania, maryland, and ontario. and at least half of that time was blessed with morning sickness to boot - eating food has been enough of a challenge, let alone writing about it! but we're home again now and i think i'm regaining my appetite (speaking in faith here). this weekend at least has been a hit in the kitchen, so maybe it's time to start sharing again!
my sweet husband woke up stuffy and miserable this morning, so i wanted to make some comfort food with enough good stuff in it to hopefully help him feel better. vegetable soup it is. i totally made up this recipe and was amazed how well it turned out - we both had two bowls full. i especially loved that i didn't have to go out for any special ingredients. unfortunately i wasn't writing anything down as i made it and i'm not much into measuring so... everything below is a best estimate. it's pretty basic though, i think you could easily tweak it to suit your taste.
Homemade Vegetable Soup - serves 6-8
prep time: 10-20 mins cook time: 45-60 mins
1 small onion - diced
2 cloves garlic - diced
1 cup carrots - chopped (i used baby carrots, use whatever you have/like)
1 cup celery hearts and leaves - chopped
1 cup fresh or frozen broccoli florets
1/2 cup frozen or cooked fresh spinach
1 28oz can diced tomatoes with liquid (without salt, if possible)
1 19oz can 6 bean mix (not the flavoured bean salad kind, just straight up beans) - rinsed well
1/2 cup barley - rinsed well
3-4 cups chicken or vegetable stock (homemade, if you have it)
2 cups water (i also added about 1/2 cup of the leftover cooking liquid from blanching sundried tomatoes yesterday - you could add any leftover cooking liquid you have on hand, or none at all. but if you add a significant amount, cut back on the water)
1 tsp olive oil
1/2 tsp marjoram (not sure why i added this... it smelled good at the time)
2 tsp basil - i used dried, fresh would be delicious
1 tsp parsley - ditto above
2 tsp red pepper flakes, or more if you like more spice
pepper to taste
saute the onion and garlic together in the olive oil.
combine the soup stock, water (+ any other liquid), sauteed onions and garlic, canned tomatoes, barley, and spices. simmer on low heat for about 20 mins.
add carrots, celery, and beans. bring to a boil, simmer until the vegetables and barley are cooked.
add broccoli and spinach at the end and simmer until it's heated through.
we had our soup with some grated mozarella cheese and lots of crackers but i bet it would be delicious with some fresh whole grain bread. i'm hoping all the vegetables and the little bit of kick from the red pepper flakes will fight off any sicknesses trying to brew in our house! regardless, the beans and barley make it a bit more of a complete meal than your standard out-of-a-can veggie soup. yum.
let me know if you make it and what you think would make it better!
my sweet husband woke up stuffy and miserable this morning, so i wanted to make some comfort food with enough good stuff in it to hopefully help him feel better. vegetable soup it is. i totally made up this recipe and was amazed how well it turned out - we both had two bowls full. i especially loved that i didn't have to go out for any special ingredients. unfortunately i wasn't writing anything down as i made it and i'm not much into measuring so... everything below is a best estimate. it's pretty basic though, i think you could easily tweak it to suit your taste.
Homemade Vegetable Soup - serves 6-8
prep time: 10-20 mins cook time: 45-60 mins
1 small onion - diced
2 cloves garlic - diced
1 cup carrots - chopped (i used baby carrots, use whatever you have/like)
1 cup celery hearts and leaves - chopped
1 cup fresh or frozen broccoli florets
1/2 cup frozen or cooked fresh spinach
1 28oz can diced tomatoes with liquid (without salt, if possible)
1 19oz can 6 bean mix (not the flavoured bean salad kind, just straight up beans) - rinsed well
1/2 cup barley - rinsed well
3-4 cups chicken or vegetable stock (homemade, if you have it)
2 cups water (i also added about 1/2 cup of the leftover cooking liquid from blanching sundried tomatoes yesterday - you could add any leftover cooking liquid you have on hand, or none at all. but if you add a significant amount, cut back on the water)
1 tsp olive oil
1/2 tsp marjoram (not sure why i added this... it smelled good at the time)
2 tsp basil - i used dried, fresh would be delicious
1 tsp parsley - ditto above
2 tsp red pepper flakes, or more if you like more spice
pepper to taste
saute the onion and garlic together in the olive oil.
combine the soup stock, water (+ any other liquid), sauteed onions and garlic, canned tomatoes, barley, and spices. simmer on low heat for about 20 mins.
add carrots, celery, and beans. bring to a boil, simmer until the vegetables and barley are cooked.
add broccoli and spinach at the end and simmer until it's heated through.
we had our soup with some grated mozarella cheese and lots of crackers but i bet it would be delicious with some fresh whole grain bread. i'm hoping all the vegetables and the little bit of kick from the red pepper flakes will fight off any sicknesses trying to brew in our house! regardless, the beans and barley make it a bit more of a complete meal than your standard out-of-a-can veggie soup. yum.
let me know if you make it and what you think would make it better!
Friday, July 2, 2010
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!
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 thighs1/4 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!
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!
Subscribe to:
Posts (Atom)