Category Archives: Uncategorized

Winter Turkey Chilli

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Created by admin on March 4, 2016

  • Prep Time: 45m
  • Cook Time: 20m
  • Total Time: 1h

Ingredients

  • 1 tablespoon olive oil
  • 1 can chick pea (15oz)
  • 3 cans diced tomato
  • 3 pounds ground turkey
  • 1 orange pepper diced
  • 1 yellow pepper diced
  • 2 tablespoons canned chipotle in adobo
  • 3 tablespoons chilli powder
  • 3 ounces tomato puree
  • salt and pepper to taste
  • 6 cloves garlic chopped
  • 2 large cooking onions diced
  • 2 cans kidney beans (30 oz)

Instructions

  1.  In a large pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring until softened, 3 to 5 minutes.
  2.  Add tomato paste, chili powder, chipotles, and peppers. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add Turkey, and cook, breaking it up with a wooden spoon.
  3.  Add tomatoes with their juice, and beans. Bring to a simmer. Cook over medium heat until chili has thickened slightly and beans are tender, 10 t0 15 minutes.

Grilled Vegetable and Feta on Focaccia with Pesto

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Created by admin on February 29, 2016

  • Prep Time: 1h
  • Cook Time: 20m
  • Total Time: 1h 20m

  • Serves: 6
  • Yield:1

Ingredients

  • 1 Nine inch focaccia loaf
  • Grilled zucchini
  • 1 Grilled eggplant
  • 2 Roasted peppers
  • pound Feta cheese
  • 1/2 cup Basil pesto

Instructions

Cooking

  1. Turn on Grill, BBQ or oven to cook vegetables. Slice zucchini and eggplant, roast on bbq or in oven. Roast the peppers till black, cool down on paper bag and peel, discard the peel and seeds.

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Assembly

  1. Slice Focaccia in half length Wise. Butter both sides. Apply pesto to bottom layer. Layer the whole bottom with the sliced feta. Alternate with grilled Zucchini, grilled Eggplant and peppers, till used up. Place lid on top wrap in saran wrap place on plate, put three to four plates on top to press the Focaccia overnight. take to picnic whole and slice into wedges or squares and enjoy!

Berries in a basket

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Created by admin on February 23, 2016

  • Prep Time: 1h 30m
  • Cook Time: 45m
  • Total Time: 1h 30m

Ingredients

Meringue

  • 3 egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla

Fruit salad

  • 1/2 cup Pomegranate seed
  • 1/2 cup Blueberry
  • 1/2 cup Raspberry
  • 1/2 cup Blackberry
  • 1/2 cup Cantalope diced

Whipped cream

  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Sugar

Instructions

  1. Place egg whites in a large clean stainless steel bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peak forms. 2. Place meringue mixture in pastry bag with star tip. Pipe meringue onto parchment paper to form eight nests 3. Bake at 275° until set and dry. Turn off oven and do not open door; leave meringues in oven for 45 minutes. 4. While Meringue is in oven, prepare the fruit salad; dice melon and mix berries. 5. Whip cream in clean bowl with vanilla sugar until soft peaks form 5. Place Fruit salad in nests and top with whipped cream 6. Share with all your new friends

Roasted Chicken basil and lime

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Roasted chicken with Basil and lime

Serves 4

Cooking time 50 to 60 minutes

Prep time 15 minutes

 

Ingredients;

1 Chicken(free range or organic preferably)

Basil fresh 18 leaves or can use pesto as well 4oz

2 limes

olive oil

salt and pepper to taste

 

Preparation;

Cut chicken in 4

Marinate chicken for 1 hour up to 24 hours

marinade; decimate basil with juice of 2 limes, you can use a blender, or food processor or the mix wands are my choice.

Zest of one lime

olive oil

rub chicken with olive oil, then brush or rub with basil lime mix.

and pinch of salt and pepper

 

Cook at 275 F for 45 minutes, then for last 10 minutes turn to 425 F

Plate;

put chicken on plate and sprinkle with lime zest

 

Parmesan-Garlic Chicken with Parmesan Hasselback Baked Potatoes and Parmesan Herb Carrot Fries

Parmesan-Garlic Chicken Potatotes and Carrots

If you are looking for a quick and easy meal and a way to jazz up three simple things try this recipe.

Parmesan-Garlic Chicken  

  • 1/2 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 1/2 tsp. garlic powder
  • 4 boneless skinless chicken breasts (1-1/2 lb.)

Heat oven to 400°F. Mix cheese, bread crumbs and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in single layer in shallow baking dish. Bake 20 to 25 min. or until chicken is done (165°F).

Parmesan Herb Carrot Fries

  • 3 large carrots, peeled, quartered, and cut into equally sized quarter-inch thick strips
  • 1½ tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 2 tablespoons Parmesan, grated
  • Salt and freshly ground black pepper

Preheat the oven to 425 degrees F. Arrange the carrot strips on a parchment-lined baking sheet so that no two are overlapping. Using a basting brush, coat the tops of each strip with the olive oil. Sprinkle the thyme and garlic over the fries. Season with salt and pepper. Cook the fries about 10-12 minutes, or until the fries are easily pierced with a fork. Immediately after removing from the oven, sprinkle the fries with parmesan. Serve.

Parmesan Hasselback Baked Potatoes

  • 4 medium Potatoes, cleaned & leave skins on
  • 4 cloves of Garlic, sliced thin
  • 3 tablespoons of Olive Oil
  • pinch of Salt
  • pinch of Black Pepper
  • pinch of Smoked Paprika
  • 1 ounce shaved Parmesan Cheese (have some additional for sprinkling as a garnish)
  • chopped Chives for garnish

Pre heat oven to 425 F with rack in the middle of the oven. Lay potatoes flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart. Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, pepper, smoked paprika and Parmesan cheese in a small bowl. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil. Arrange potatoes on baking sheet and bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy. Garnish with additional salt, smoked paprika, pepper, Parmesan and chives.

Chicken Braised With Apples And Cider with Balsamic-Roasted Baby Potatoes and Carrots

Chicken Braised With Apples And Cider with Balsamic-Roasted Baby Potatoes and Carrots

You can use chicken breasts or legs with this recipe if preferred but a whole chicken has the best texture. Use an ovenproof casserole that fits the chicken snugly, rather than a larger one. The texture of the chicken remains juicy and the taste is very flavourful. If you do not have a casserole that goes on top of the stove then use a skillet and transfer to your ovenproof dish.

Roasting the potatoes covered with foil kick-starts the cooking and allows the wonderful flavours of garlic, thyme and balsamic vinegar to infuse. Regular carrots can be used in place of the baby carrots. If substituting, use about 4 medium-sized carrots, peeled and cut into chunks on the diagonal. Heating the vegetables quickly on the stovetop just before serving prevents them from drying out and gives off a great aroma.

Spice Mixture

  • 1 tsp (5 mL) cracked fennel
  • 1 tsp (5 mL) cracked coriander
  • 2 tsp (10 mL) chopped fresh thyme
  • 1 tsp (5 mL) cracked black pepper

Chicken

  • One 4 lb (2 kg) whole chicken
  • 1 tbsp (15 mL) vegetable oil
  • 2 tbsp (25 mL) butter
  • 2 Pink Lady or Royal Gala apples, peeled and diced into ½-inch (1-cm) chunks
  • 1 cup (250 mL) apple cider
  • 1 tbsp (15 mL) cider vinegar
  • ½ cup (125 mL) whipping cream
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (25 mL) chopped chervil or parsley
  • Salt and freshly ground pepper

Potatoes

  • 3 lbs (1.5 kg) baby red and/or white potatoes, halved
  • 1 lb (500 g) peeled baby-cut carrots
  • 8 cloves garlic, peeled and smashed
  • 1 onion, thinly sliced
  • 1/3 cup (75 mL) balsamic vinegar
  • 1/4 cup (50 mL) butter, melted
  • 8 sprigs fresh thyme or
  • 1 tsp (5 mL) dried
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly ground pepper

Preheat oven to 300ºF (150ºC). Combine fennel, coriander, thyme and black pepper. Reserve 1 tsp (5 mL) spice mixture and season chicken all over with remaining mixture, adding a little inside.

Heat oil and 1 tbsp (15 mL) butter in an ovenproof casserole over medium-high heat. Brown chicken about 2 minutes per side or until golden. Remove from pan. Discard fat and wipe out pan.

Add remaining butter and apples to pan and sauté for 2 minutes or until tinged with gold. Pour in cider and cider vinegar, add remaining spice mixture and bring to boil. Boil for 1 minute.

Return chicken to casserole, cover and bake for 1 hour. Remove lid and bake 15 minutes longer or until juices run clear.

Remove chicken and apples from casserole. Add cream to sauce and bring to boil. Boil for 2 minutes or until sauce begins to thicken. Add lemon juice, reserved apples and chervil and simmer for 1 minute more. Season with salt and pepper to taste. Cut chicken into 4 serving pieces and pour sauce over chicken to serve. Surround with apples.

 

For the potatoes – Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with heavy-duty foil, sealing seams well if necessary. Sprinkle potatoes, carrots, garlic and onion in a single layer on sheet. Combine vinegar, butter, dried thyme (if using), salt and pepper and pour over vegetables, tossing to coat. If using fresh thyme, nestle sprigs into vegetables. Cover with foil.

Roast, covered, for 45 minutes, shaking pan a few times, until potatoes are slightly tender. Remove foil, and roast uncovered for 30 minutes longer, stirring occasionally, or until vegetables are tender and golden. Cool. (Vegetables can be transferred to an airtight container and refrigerated for up to 2 days.)

To serve, in batches, heat vegetables in a large non-stick skillet over medium heat, stirring, for 5 to 10 minutes until heated through. Discard thyme stems.

Balsamic Brown Sugar Pork Tenderloin

Balsamic Brown Sugar Pork Tenderloin

Take a sweet meat and then coat it with sugar and Chile powder – it is like eating a gourmet chocolate bar.

  • 2 lbs. lean pork tenderloin
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 2 tbsp. soy sauce
  • 3 tbsp. brown sugar (or honey/maple syrup or Stevia for low carb)
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • Optional: Up to 1 tsp. chile powder
  • Salt and pepper

 

Combine the vinegar, chicken broth, and soy sauce.

Combine the sugar, cumin, garlic powder, chile powder if using, salt, and pepper. Be careful with the salt since the soy sauce is salty. You can always add more after cooking.

Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over top.

Cook on low for 6-8 hours until very tender.

If desired top with balsamic glaze or reduce the cooking liquid to create your own glaze.

For a crisp exterior, place under a hot broiler for 4-5 minutes.

 

Stir-fried Pork with Ginger & Honey

Stir-fried pork with ginger & honey

 

  • 2 nests medium egg noodles
  • 2 tsp corn flour
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sunflower oil
  • 250g/9oz pork tenderloin, cut into bite-sized pieces
  • thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and sliced
  • 100g mange tout
  • 1 tsp sesame seed

Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the corn flour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.

Heat the oil in a wok over a high heat. Add the pork and cook for 2 minutes until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 minutes. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

 

Three Soups

Three Soups

It was a perfect day to create a few fall soups:

  1. Split Pea Soup with Crispy Bacon
  2. Bacon, Cauliflower and White Bean Soup Recipe
  3. Broccoli and Potato Soup

Split Pea Soup with Crispy Bacon

  • 4 slices naturally smoked bacon, chopped
  • 1 tbsp (15 mL) butter
  • 2 onions, chopped
  • 4 carrots, diced
  • 1 tsp (5 mL) paprika or ¼ tsp (1 mL) smoked paprika
  • ½ tsp (2 mL) dried thyme
  • Salt and freshly ground pepper
  • 1½ cups (375 mL) yellow split peas,
  • rinsed
  • 1 large potato, peeled and diced
  • 8 cups (2 L) unsalted or reduced-sodium
  • chicken stock
  • 2 cups (500 mL) water
  • 1 bay leaf
  • ½ cup (125 mL) sour cream

Cook bacon over medium-high heat in a large pot, stirring, until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside to drain. Discard all but about 1 tbsp (15 mL) of the bacon fat from the pot.

Return pot to medium heat and add butter. Stir to mix with remaining bacon fat. Sauté onions, carrots, paprika, thyme and ½ tsp (2 mL) each salt and pepper for about 5 minutes or until onion is softened.

Add split peas, potatoes, stock, water and bay leaf and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 1¼ hours or until peas are very soft. Discard bay leaf. (Soup can be cooled, covered and refrigerated for up to 3 days. Refrigerate bacon in a separate container. Reheat soup over medium heat until steaming before proceeding).

Stir sour cream and half of bacon into soup and add more stock or water if necessary to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Season to taste with salt and pepper.

Ladle soup into warmed bowls and serve sprinkled with remaining bacon.

 

Bacon, Cauliflower and White Bean Soup Recipe

  • 1 tablespoon olive oil
  • 1/2 pound bacon, sliced into 1/2 inch pieces
  • 2 cups onions, chopped
  • 2 tablespoons garlic, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1/2 cup white wine (optional)
  • 1/4 teaspoon white pepper
  • 8 cups cauliflower florets
  • 8 cups chicken stock
  • 2 cans white kidney beans, drained well

In a large pot, heat oil over medium heat, add bacon and saut until golden, about 15 minutes. Remove bacon from pot with slotted spoon and set aside to cool. Once cooled, crumble bacon and save as garnish.

Add onions, garlic and thyme to pot, cook over low heat until onions are translucent, about 10 minutes. Add wine and continue cooking for 3 minutes.

Add white pepper, cauliflower, chicken stock and beans. Bring to the boil and then lower to simmer. Cover and cook for 20 minutes or until the cauliflower is tender.

Let cool slightly. When the soup is cool enough, pure with a hand blender until velvety smooth. Serve warm, sprinkled with crumbled bacon.

 

Broccoli and Potato Soup

  • 3 Tbsp olive oil
  • 3 onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 6 cup chicken stock, vegetable stock or water
  • 2 large potatoes, peeled and grated
  • 1 head of broccoli, stems cut into chunks and florets reserved
  • Salt and pepper
  • A large pinch of nutmeg
  • 1 cup grated cheddar cheese

Place a 4 quart pot over medium-high heat and add oil. When it’s hot, add onions and sauté until they have softened. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems. Season with salt and pepper and simmer until they are tender and potatoes have broken down. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.

Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green. Serve hot.

Middle Eastern Rice with Pork and Chickpeas

Middle Eastern Rice with Pork and Chickpeas

Looking for a quick meal this week? I used leftover pork roast in my dish but you could easily change the meat to whatever you have on hand or as a leftover.  Vegetarian? add a can of black beans instead!

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup uncooked basmati rice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 quart chicken stock
  • 1 1/2 pounds ground pork
  • 1 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 1 bunch chopped fresh cilantro (optional)
  • 1 bunch chopped fresh parsley (optional)
  • 1/4 cup pine nuts (optional)
  • salt to taste
  • ground black pepper to taste

Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Place the pork in a skillet over medium heat, and cook until evenly brown.

Gently mix cooked pork, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.