Thursday, January 31, 2013

Chicken Provencal & Stuffed Italian Baked Potatoes

I received some coupons for "Aylmer's Tomatoes" and these recipes were attached to them...tried them tonight and both were DELICIOUS!!!!

1 1/2 kg chicken pieces (or cut-up a whole chicken like I did)
2 tbsp melted butter
1 tsp Herbs de Provence
1 tbsp olive oil
2 cloves garlic, minced
1 green onion, finely diced
1/3 cup dry white wine
2 cans (540 mL each) of stewed tomatoes (I used Aylmer's Garlic and Olive Oil flavour!)   
  • Wash and dry chicken pieces, place in one layer in a large casserole dish or baking pan.  Season with salt and pepper.  Combine butter and herbs and brush over chicken.  Roast uncovered in a 400F oven for 35 minutes.
  • Saute garlic and onion in olive oil in butter for 1 minute in a medium-sized skillet over medium high heat.  Add wine and tomatoes and bring to a boil.  Reduce heat and simmer uncovered until liquid reduces and sauce thickens.
  • Remove chicken from oven and place on a platter.  Spoon sauce over top of chicken pieces and ENJOY!
4 large baking potatoes, scrubbed
350g of lean ground beef, chicken or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 can Aylmer's Accent Italian Stewed Tomatoes
1 medium zucchini, finely diced
1/2 cup shredded mozzarella cheese (I used goat mozzarella!)
  • Pierce potatoes with a fork and microwave for 12 minutes or until potatoes are baked right through.  Wrap in foil to keep warm and set aside.
  • Brown meat with onion and garlic in a large skillet over medium high heat.  Stir in tomatoes and zucchini.  Bring to a boil, reduce heat, and simmer for 10 minutes over medium heat.
  • Slice potatoes in half, lightly mash centres and top with tomato mixture.  Sprinkle with cheese and serve immediately.
  • ENJOY!            

Caribbean Sunset Soup

The name, ingredients and ease of preparation attracted me to this recipe...the taste made it a family favourite!  There really is very little not to love in this delicious soup!  (BTW, I really must apologize for the quality of the photographs camera took a dive down the stairs and is quite I am currently using my Blackberry.  Hopefully I will get a replacement soon so I can resume my usual "food porn" quality shots!! LOL!)

1 tbsp oil (coconut or olive)
1 small onion, chopped
1/2 tsp mild Indian curry paste
1lb sweet potato (about 1 large), peeled and finely diced
1 clove garlic, peeled and chopped
3 cups vegetable broth
1 cup "Thai Kitchen Lite Coconut Milk"
1 lime
2 tbsp chopped fresh cilantro
1/2 tsp freshly ground black pepper
  •    In a Dutch oven or medium sized pot, heat oil over medium heat.  Add onion and curry paste and cook, stirring often, for approximately 5 minutes.  Add potato and garlic to the pot and continue stirring frequently for approximately 10 minutes, or until the potato has softened slightly.
  • Stir in the broth and bring to a boil.  Reduce heat to medium low and simmer, covered, for 10 to 15 minutes, or until potato is completely soft.
  • Transfer soup to a blender or food processor and blend until totally smooth.  Return to pot and stir in coconut milk. 
  • Using a zester or grater, remove the peel from the lime and add 1 tsp of fine zest to the soup.  Juice the lime and add 2 tsp to the soup.  Stir in the cilantro and pepper.  Heat through on medium low.
  • ENJOY!          

Garam Masala Drumsticks with Aloo Gobi

We all love Indian food, but to make it from scratch can be VERY time consuming.  When I found this simplified recipe in February's issue of "Inspiring Ideas for Everyday Living", I decided to give it a try.  I'm so glad that I did!  The result was a delicious Indian meal in a fraction of the time, with minimal clean up!

1/2 cup dried breadcrumbs (or cornflakes like I used)
4 tsp garam masala
1/4 tsp each ground coriander, garlic powder and onion powder
Pinch each cayenne pepper and salt
4 skinless, chicken drumsticks
1 cup medium shredded unsweetened coconut
1 egg, beaten
1 1/4 tsp ground cumin
3/4 tsp each ground coriander, curry powder and turmeric
1/2 tsp garlic powder
1/4 tsp salt
Pinch cayenne pepper
2 tbsp oil (coconut or olive)
2 cups cauliflower florets
340g mini yellow-fleshed potatoes, scrubbed and halved
1/2 cup Balkan-style plain yogurt (or goat yogurt like I used)
2 tsp lemon juice
1/2 tsp liquid honey
  • GARAM MASALA DRUMSTICKS:  In a resealable freezer bag, combine bread crumbs, garam masala, coriander, garlic powder, onion powder, cayenne pepper, salt and coconut.  
  • Dip chicken into beaten egg and add chicken drumsticks to the bag and shake to coat each drumstick thoroughly.  Remove to a plate.
  • ALOO GOBI:  In a small bowl, stir together cumin, coriander, curry powder, turmeric, garlic powder, salt and cayenne pepper.  Remove 1 tsp and set aside.  Stir oil into remaining spice mixture.
  • Place cauliflower and potatoes in separate bowl and divide the oil mixture evenly between the two.  Toss each to coat the vegetables thoroughly.
  • Arrange chicken drumsticks and potatoes on a foil-lined baking sheet; bake at 400F for 20 minutes.  Turn chicken and stir potatoes.  Add cauliflower to baking sheet; bake until juices run clear when chicken is pierced and cauliflower is beginning to brown (approx. 20 minutes).
  • CURRY YOGURT SAUCE:  In a small bowl, stir together yogurt, reserved spice mixture, lemon juice and honey.  Serve with the chicken and vegetables
  • ENJOY!            
*I served this dish with lime wedges to give the vegetables more zip!!

Friday, January 4, 2013

Kale Caesar Salad

As you know I'm always on the look-out for recipes that are not only quick and tasty but also nutritious, so when Greg saw this in his "Men's Health" magazine I pounced on it!  All the family loves Caesar salad and by adding kale the nutritional quality of this salad goes through the roof!  Kale is very high in beta carotene, vitamin K, vitamin C, lutein, and rich in calcium.  It also contains potent anti-cancer properties and chemicals that boost DNA repair in cells.  Since cooking kale does somewhat reduce all these nutrients, eating it raw in this recipe ensures you receive the maximum benefit..all good stuff and a great way to start off the new year!!!

1 egg yolk*
Juice of 1 lemon
2 garlic cloves, chopped
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1/2 tsp anchovy paste (optional)
1/4 cup extra virgin olive oil (EVOO)
1/4 cup grapeseed oil
1/4 cup grated Parmesan or Romano cheese
Salt and freshly ground black pepper, to taste
2 - 3 slices of cooked bacon, crumbled (optional)
1 large bunch of kale
  • In a food processor, blend the egg yolk, lemon juice, garlic, red wine vinegar, Worcestershire sauce and anchovy paste;  gradually add the oils with the food processor running, until the dressing becomes thick and creamy.  Stir in the cheese and season with salt and pepper.
  • Holding the stem of the kale leaf, pinch the stem with your thumb and forefinger of your opposite hand and run it from the bottom to the top of the leaf, stripping the leaf from the stem.  Do this for each leaf.  Roughly chop or tear the leaves to bite-sized pieces and place in a large salad bowl.  
  • Toss the kale with the dressing, top with more cheese and crumbled bacon, if using!  
*Ensure when eating raw egg yolks that you get your eggs from a trusted source to minimize your risk of foodborne illness.