Cobb Salad with Vinaigrette Dressing

I think my favourite salad is a Cobb Salad simply because it has so many ingredients that I love all put together in such a colourful and beautiful display!  Traditionally this is served with a creamy dressing, but this lighter vinaigrette is so delicious that you won't imagine putting anything else on top of your salad!!

COBB SALAD WITH VINAIGRETTE DRESSING

Ingredients:

DRESSING

1/4 cup red wine vinegar

2 tsp salt

1 tsp lemon juice

1 small garlic clove, minced

1 tsp coarsely ground black pepper

3/4 tsp Worcestershire sauce

1/4 tsp sugar

1/4 tsp dried mustard powder

3/4 cup of grapeseed or avocado oil

1/4 cup olive oil

SALAD

1 large container of mixed greens (choose one with 'sturdier' leaves like romaine, kale and endive)

2 baked chicken breasts, diced

2 medium tomatoes, diced (I used a mixture of a small yellow,red and orange tomatoes for colour)

3 hard boiled eggs, sliced

1/2 cup blue cheese, crumbled

6 strips of bacon, cooked and diced

• In a blender combine the first 8 ingredients for the dressing.  Slowly add the oils in a steady stream.  Place in a serving container and set aside.
• Cover a large serving platter with the mixed greens.  Arrange the chicken, tomatoes, eggs, cheese and bacon over the greens in rows. Grind black pepper over top.
• Serve with the dressing and ENJOY!

Loaded Baked Potato and Hot Wings Casserole

I saw this recipe on Facebook and kept it so I could try it one day...well that day came this week and BOY am I glad I made this!!!!  We all loved it but it was a bit spicy for the kids without Caesar dressing.  Once they added that, they ate it up!

LOADED BAKED POTATO & HOT WINGS CASSEROLE

Ingredients:

2lbs chicken breasts cut into 1" cubes

8 to 10 medium sized potatoes, peeled and diced into 1/2" cubes

1/3 cup of EVOO

1 1/2 tsp salt

1 tbsp black pepper

1 tbsp paprika

2 tbsp garlic powder

6 tbsp hot sauce

TOPPING:

2 cups grated cheese (I used goat marbled Cheddar)

1 cup crumbled bacon

1 cup diced green onions (I used leeks as that's what we got in our CSA, and lightly sauteed them!)

• Preheat oven to 500F.  Spray a 9x13 baking dish with cooking spray.
• In a large bowl, combine the extra virgin olive oil to hot sauce and mix well.  Add the diced potatoes and toss to coat.  Carefully remove the potatoes trying to retain as much sauce as possible.
• Place potatoes in prepared baking dish and put into the oven for 45 to 50 minutes.  Stir every 10 to 15 minutes to ensure even baking and crispy potatoes.
• Add diced chicken to the sauce and toss to coat well.  In a small bowl combine the ingredients for the topping.
• Remove the baking dish from the oven and lower the heat to 400F.  Place the diced chicken directly on top of the potatoes and sprinkle the toppings over the entire dish.
• Return to the oven for another 15 to 20 minutes (or until the cheese is melted and the chicken is cooked through.
• Remove and serve with additional hot sauce and/or Caesar salad dressing.
• ENJOY!!!

  

Moroccan Chicken Tagine with Almonds & Saffron

A friend of ours has an annual "Groundhog Day" dinner party with a different theme each year...this year it was Moroccan food!!! YUMMY!  This is a mild and flavourful dish ~ and don't omit the cilantro as it does more than merely garnish the dish; it makes a vital contribution to the flavour and character of the dish!  As this was prepared for a large number of people, I shredded the chicken rather than leave it in large pieces, but it didn't affect the presentation or flavour at all!

MOROCCAN CHICKEN TAGINE WITH ALMONDS & SAFFRON

Ingredients:

2 tbsp olive oil

4 large chicken breasts

2 onions, finely chopped

2 celery stalks, finely chopped

2 small carrots, finely chopped

1 garlic clove, crushed

2/3 cup chicken stock

A large pinch of saffron threads

1/3 cup almonds, freshly ground (or almond meal)

Salt and black pepper, to taste

1/2 cup of roughly chopped cilantro leaves

• Heat the oil in a Dutch oven or other heavy pot with a lid.  Add the chicken and brown evenly.  Transfer chicken to a paper towels to drain.
• Add the onions, celery, carrots and garlic to the pot and cook gently for 5 to 7 minutes, or until lightly coloured.  Add the stock and saffron.  Stir in the almonds, season with salt and pepper and bring to a boil.  Return the chicken to the pot and add enough water to almost cover the chicken.
• Heat to a simmer, then cover the pot tightly and cook gently for about 30 to 40 minutes, or until the juices run clear when the thickest part of the chicken is pierced with a knife.
• Remove the chicken to a warmed serving platter, cover and keep warm.  Boil the cooking liquid to reduce it to a thicker consistency and intensify the flavours.  
• Scatter the cilantro leaves over top and serve.
• ENJOY!             

Chicken Noodle Soup with Lemongrass

I wanted to add a bit of an exotic flavour to my regular chicken noodle soup as the kids absolutely love it, but my palette was growing weary of the same old recipe.  Everyone loved it (although Devon told me that I am not allowed to stop making plain old chicken noodle soup! LOL!)  This reminds me of a Thai or Vietnamese-style soup (or pho as it is called in Vietnam)!  Hope you enjoy the medley of flavours while getting the goodness of homemade chicken soup!!!

CHICKEN NOODLE SOUP WITH LEMONGRASS

Ingredients:

2 1/2 tbsp coconut or grapeseed oil

2 small boneless, skinless chicken breast halves, butterflied*

Salt and freshly ground black pepper

3 medium shallots, peeled and thinly sliced into rings

2 stalks of lemongrass, trimmed, outer layers discarded, halved lengthwise and bruised with the back of a chef's knife

1 tbsp minced fresh ginger (I use my rasp)

2 tsp packed light brown sugar (I used maple syrup)

5 1/2 cups homemade or low sodium chicken broth

1 1/2 cups stemmed and quartered shiitake mushrooms

9 oz fresh udon noodles (these are made of wheat so substitute rice noodles if necessary)

1 small Serrano chili pepper finely diced

8 large fresh basil leaves, torn (either Thai or Italian basil)

1 lime, half juiced and half cut into wedges

1 tbsp soy sauce (or gluten free Bragg's)

2 green onions, finely sliced

1 carrot, grated (for garnish)

1/2 cup fresh cilantro leaves (garnish)

• Heat 1 1/2 tbsp of oil in a large Dutch oven or stock pot, over medium high heat, until hot (the oil shimmers when ready).  Season the chicken with 1/2 tsp each of salt and pepper, and saute until both sides are evenly browned and almost entirely cooked through.  Transfer to a cutting board and allow to cool.
• Add the remaining 1 tbsp oil to the pot with the shallots and sprinkle with 1/4 tsp salt.  Reduce heat to medium and saute until they start to become translucent (approx. 2 minutes).  Add the bruised lemongrass, ginger, and brown sugar and stir constantly until the ginger becomes fragrant and lemongrass sizzles (1 minute).  
• Add chicken broth and scrape up any browned pieces off of the bottom of the pot.  Bring to a boil and them reduce to simmer.  Add the mushrooms and simmer for 5 to 7 minutes.
• Meanwhile, bring a medium-sized pot of water a boil and cook the noodles until al dente (still a little undercooked in the centre).  Drain and run under cool water to stop the cooking process.  Leave to drain well.
• Either finely sliver or shred the chicken breasts.  Add the chicken and noodles to the broth and cook for a further 3 to 4 minutes.  Discard the lemongrass.  Stir in the chilies, basil, lime juice and soy sauce.
• Portion between 4 large warmed soup bowls.  Garnish each with shredded carrot, green onions, and cilantro.  Serve with a lime wedge for squeezing.
• ENJOY!

Better Than Take-Out Lemon Chicken!

 

In a quest to find something fast, easy and tasty to create for our busy Thursday nights, I found this recipe in amongst my pile of recipes torn from magazines.  Served with basmati rice and steamed broccoli, it makes a complete and VERY tasty meal!!!

BETTER THAN TAKE-OUT LEMON CHICKEN

Ingredients

  1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour*

1/4 tsp garlic powder

Pinch ground ginger

1/4 tsp coarse salt

1 tbsp sesame oil

1 tbsp coconut oil

1 tbsp rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd**

1/4 cup hot water

1 lemon, zested

2 green onions, thinly sliced

• Coat the chicken cubes lightly in flour, seasoned with a little salt, the garlic powder and ginger. 
• Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden in the oils for 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. 
• Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. 
• Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. 
• Remove the pan from heat, add the green onions and zest, and toss chicken pieces well to combine zest and green onions evenly throughout the sauce. 

*Since we don't eat wheat flour, I dusted the chicken in brown rice flour which made them really crispy!
**Lemon curd can be found in the jam and jelly aisle in your local grocery store.

Chinese Five-Spice Chicken

I'll admit it - I run out of dinner ideas and sometimes just don't want to cook dinner.  These are the times that I go to my library of cookbooks and see what inspires me.  Tonight I really didn't know what to make for dinner and with the clock showing 4:30pm, I decided that I better hurry up and decide!  I grabbed my "Looneyspoons" cookbook and  happened to have everything for this recipe in my fridge and pantry.

CHINESE FIVE-SPICE CHICKEN

Ingredients:

4 boneless, skinless chicken breast halves, cut into 1" cubes

1 tsp of Chinese five-spice powder*

1 cup trimmed and halved snow peas

1 cup thinly sliced sweet red pepper

2 cloves garlic, minced

2 tsp grated ginger root

3 cups low-sodium, reduced-fat chicken broth

1 1 /2 cups uncooked long grain white rice

1/2 cup chopped green onions

2 tbsp lime juice

2 tbsp reduced-sodium soy sauce

1 tbsp honey

2 tsp sesame oil

1/4 tsp each crushed red pepper flakes and black pepper

• Combine chicken and five-spice powder in a large bowl.  Toss or stir to coat chicken evenly with spice.
• Spray a large saucepan with non-stick spray.  Add chicken and cook over medium-high heat, stirring often, until no longer pink.
• Add snow peas, red pepper, garlic and ginger root.  Cook and stir over medium heat for 2 to 3 minutes.
• Add all remaining ingredients and bring to a boil.  Reduce heat to medium-low.  Cover and cook for 20 to 25 minutes, until liquid is absorbed by rice and chicken is very tender!

*Five-spice powder is a seasoning commonly used in Chinese cooking.  It is a blend of cumin, cloves, fennel, Szechuan peppercorns, and star anise.  You can find it in most supermarkets and of course, Asian specialty stores!
 

Thai Cashew Turkey and Broccoli on Quinoa

As I have said in previous blog entries concerning quinoa, it is a perfect superfood!  It is high in vitamins and minerals such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid, and beta carotene.  It is not from the same family as wheat and is therefore, gluten-free which makes it the perfect food for those with celiac disease, Crohn's disease, or colitis.  It has also been identified as ideal for autistic children or those with ADD.  Quinoa is rich in the amino acid histadine, which cannot be formed by combinations of nutrients and instead must be provided directly in the diet.  Histadine is considered an essential amino acid in children because it is necessary for human development....and lastly, it is always organic because the saponin (or bitter coating on the quinoa grain) is a natural pesticide!!!

THAI CASHEW TURKEY AND BROCCOLI ON QUINOA

Ingredients: 

4 boneless, skinless chicken breasts (or turkey!)

1/4 cup soy sauce or gluten-free tamari
2 tbsp oyster sauce (I used seasoned rice vinegar)

1 tsp minced fresh garlic

2 tsp minced fresh ginger

2 cups water

1 cup quinoa

4 tsp sesame oil

2 cups broccoli florets

1 cup thinly sliced onion

3/4 cup water

3 tbsp peanut butter

1 tbsp honey (I used maple syrup)

1 cup unsalted, toasted cashews (I didn't have any so I used pistachios)

• Slice the chicken into thin pieces and place in a large, sealable plastic bag.  Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken.  Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.
• Bring the water and quinoa to a boil in a medium saucepan*.  Cover.  Reduce the heat to a simmer and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for another 6 minutes.  Fluff with a fork and set aside
• Place 2 tsp sesame oil in a large frying pan over medium heat.  When the oil is hot, add the broccoli and onion and cover the pan.  Stir frequently and add 1 tbsp of water if the saucepan appears dry.  Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes.  Transfer to a bowl and set aside.
• Remove the chicken, reserving the marinate.  Place the remaining sesame oil and the chicken into the frying pan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes.  
• Reduce the heat to medium and add the marinade to the pan.  Stir in the water, peanut butter, and honey and cook for 1 minute.  Toss in the broccoli and onion mixture and stir thoroughly.
• Divide the quinoa among individual serving plates.  Top with the chicken and broccoli mixture.  Sprinkle with toasted cashews**and serve!

*Check on your bag of quinoa to see if it is prewashed or not.  If it doesn't say it has been washed, place the quinoa in a fine sieve and rinse with cold water.  Quinoa has a bitter coating on the outside of it and rinsing it removes this bitter coating (saponin).  I find no matter if it is washed or not, it improves the taste!
**To toast cashews, place in a single layer on a rimmed baking sheet and put into a 350F oven for approximately 5 to 10 minutes - keep an eye on the nuts as the oils can cause them to burn quite quickly!  Shake the pan occasionally to ensure even toasting!

Nutty Chicken Stir-Fry

I found this recipe in "Taste Of Home" magazine this month and the entire family LOVED it (especially India, which is great because it totally accommodates her dietary restrictions at the moment!!!)  Best of all?  It's a fast, easy meal that uses some of the left over bits and pieces of vegetables that might be hanging out in your crisper!!

NUTTY CHICKEN STIR-FRY

Ingredients:

1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)

1 tbsp EVOO

1/2 cup chopped broccoli or cauliflower, or both!

1/2 yellow pepper, thinly sliced

1 finely chopped onion

6 garlic cloves, minced

2 tbsp brown sugar (or 1 tbsp agave syrup)

4 tsp cornstarch (or 4 tsp brown rice flour)

3/4 tsp ground ginger

1/2 cup chicken broth

1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)

1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)

5 to 6 drops of hot pepper sauce

3 cups shredded cabbage

3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)

Hot cooked basmati rice

• In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat.  Add broccoli, peppers, and onions.  Cook 4 minutes longer.
• Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
• In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended.  Pour over chicken mixture in wok.
• Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cabbage; cook 2 to 3 minutes longer or until crisp-tender.  Sprinkle with peanuts and serve over rice!

Pad Thai - My Version!

My daughter India has been placed on a restricted diet to try and clear up any excess candida from her system and to basically 'cleanse' her system of a lot of the junk that she has built up in it - so since she's on a no wheat, no dairy, no yeasts and sugars diet, I decided that it would be good for all of us to participate and support her....of course that means that I have to make some serious adjustments to some of my regular recipes!

Since I had some leftover chicken from the Moroccan Chicken & Quinoa dish that I made on Friday night, I thought why not pad thai?  This is not exactly a traditional version, but one that is DELICIOUS and got two thumbs up from all members of the family!

PAD THAI

Ingredients:

6 3/4 cups of water, divided

1/2 pound of uncooked rice flour noodles

2 tbsp olive oil, divided

1/4 cup low-sodium soy sauce ( I used Braggs since there's no wheat in it)

2 tbsp agave syrup (or you could use brown sugar)

2 large eggs, slightly beaten

3/4 lb skinned, boned chicken breast, cut into 1" strips

2 garlic cloves, minced

1/2 cup green onions, sliced into 1" pieces

2 tsp paprika

2 cups fresh pea or bean sprouts

lime juice

• Place the uncooked noodles in a large bowl and boil the 6 cups of water.  Pour over the noodles and leave for 4 to 5 minutes (stirring slightly to ensure the noodles are immersed in the water).  Drain and rinse with cold water.  Place back in bowl and set aside.
• Combine 3/4 cup water, soy sauce and agave syrup.  Set aside.
• Heat 1 tsp EVOO in stir-fry pan or wok over medium-high heat.  Add eggs; stir fry 1 minute.  Add eggs to the bowl of noodles.
• Heat 1 tsp EVOO in pan, add chicken and garlic and stir-fry for 5 minutes.  Add to the bowl of noodles.
• Heat 1 tsp EVOO in pan and add onions and paprika; stir-fry for 3 minutes.  Add to the bowl of noodles.
• Heat the soy sauce mixture in the pan and add noodles mixture; cook for 3 minutes or until thoroughly heated.  Remove from heat, toss with sprouts and serve.  Squeeze a wedge of lime over each dish and ENJOY!

**You can add peeled and deveined shrimp to this dish!  Just stir-fry with the green onions!!**

**It is also nice to top each plate with some chopped cilantro and chopped peanuts for a truly authentic taste!**

**Since Greg and I like our food spicy and we aren't technically on this diet, I added a liberal amount of sambal oelek to each of our dishes!!!  YUM!**

Moroccan Chicken & Quinoa

I can hardly believe it has been an entire month since I last made an entry!  I hope everyone had a great holiday season and isn't getting too frozen with the punishing weather we've been experiencing this January.  Two weeks ago Greg and I went to the Mayan Riviera to check on our vacation villa that is being constructed in the gated community of Grand Sirenis Resort....+32C every day and lovely sunshine...sigh!

Anyway, upon our return I took India to see a naturopath due to some health issues she's been experiencing and it was suggested that she go on a diet that excludes wheat, yeast, dairy and nightshade vegetables...a little bit of a challenge for a girl who lives on carbs and dairy!!  Not so for me!  I borrowed a book that I bought my girlfriend Kathy for Christmas, "Quinoa:  The Everyday Super Food" and found this incredible recipe.  Reminds me when Greg and I were in Morocco!  YUM!

MOROCCAN CHICKEN & QUINOA

Chicken:

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp ground coriander

2 tbsp butter or EVOO

4 boneless, skinless chicken breasts

1 cup diced onion

1 cup water

2 tsp orange juice

pinch salt

Quinoa:

2/3 cup quinoa

1 1/3 cups water

1 tbsp butter

2 tsp honey

1/2 tsp salt

1/2 tsp ground cinnamon

• To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
• Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan.  Fry for about 5 minutes, until they are nicely browned.  Flip the chicken over and add the onion, water, garlic, orange juice and salt.  Toss in the spices.
• Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
• While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan.  Reduce to a simmer, cover and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes.  Remove the lid and fluff with a fork.
• Remove the quinoa from the heat and toss with the butter, honey and salt.  Stir in the cinnamon.
• To serve, divide the quinoa among 4 plates and top each with a piece of chicken.  Pour the sauce over top.  Refrigerate leftovers for up to 2 days.

**Prior to placing the quinoa in the pot with water, thoroughly rinse it in a sieve to remove the bitter saponin which coats the exterior of each grain**

**Identified as one of the world's healthiest foods, quinoa (pronounced KEEN-WAH) has a complete combination of all life-supporting nutrients, making it an ideal whole food to incorporate into your daily lifestyle!  It is very easy to prepare, regardless of your cooking ability and is a nutritionally superior source of non-animal protein with optimal amino acid content, gluten-free and is a complex carbohydrate to help regulate blood sugar levels!!  WHAT'S NOT TO LIKE?!**

Ginger Chicken Stir-Fry

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook!  Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper.  Add chicken, seal bag and turn to coat.  Refrigerate for 30 mins.
• Combine the cornstarch, vinegar, soy sauce and sugar until smooth;  set sauce aside.
• Drain chicken and discard marinade.  In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink.  Remove from the pan and set aside.
• Stir-fry green pepper and onions in remaining oil for 2 minutes.  Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
• Stir sauce mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add chicken and heat through.  Sprinkle with almonds and stir to combine.  Remove from heat.
• Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand.  Don't leave it out of the freezer too long though, as it will go mushy!!*

Easy Chicken Noodle Soup

My children have embraced chicken noodle soup with great gusto since the weather has become more autumnal...lucky for them that we have poultry a-plenty due to the fact we belong to the poultry share at "Cooper's CSA Farm & Maze"!!  I roasted one of their delicious free-range, pasture raised, hormone and antibiotic free chickens for dinner one day, stripped the carcass and used the bones for making stock (see below on how to do this!), and used some of the meat for this delicious soup that only takes 30 minutes to create!

CHICKEN NOODLE SOUP

Ingredients:

4 cups water

3 cups homemade chicken broth (or the best low sodium store bought)

1 1/2 cups cubed, cooked chicken

3/4 cup cubed celery

3/4 cup cubed carrots

1 small onion, diced

1 1/2 tsp dried parsley flakes

1/4 tsp black pepper

3 cups uncooked egg noodles (I used wide ones, but the matchstick work beautifully too)

• 
  
  In a large pot or Dutch oven, combine the first 8 ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender.  Stir in noodles; cook 5 to 7 minutes longer or until noodles and vegetables are tender.
• 
  
  ENJOY!

*If you feel that your soup is not 'chicken-y' enough, you could add 1 tsp of sodium-reduced chicken bouillon granules to the pot, however if you're using a homemade stock the flavour should be just fine!

HOMEMADE POULTRY STOCK

Ingredients:

8 cups water

2 3/4 lbs (1.375 kg) of turkey or chicken carcass, wings, legs

1 rib celery, roughly chopped

1 onion, skin on, roughly chopped

2 cloves garlic, peeled and mashed

1 tsp each of Kosher salt and black peppercorns

2 bay leaves

• In a large stockpot or Dutch oven, bring water, carcass, celery, onion, garlic, salt, peppercorns, and bay leaves to a boil; reduce heat and simmer until reduced to approximately 6 cups.  This will take about an hour.
• Strain and skim off foam.
• Store in an airtight container in the fridge for a week, or freeze in cubes and then store in a ziploc bag in the freezer for a couple of months!



Chicken and Black Bean Burritos

This is a fantastic recipe that is so easy to pack and freeze - it was a regular dish in our house when we had a 2 year old and a newborn in the house!  Now I make these as a convenient go-to dinner when all inspiration fails me (and I know that these 'freezer treats' aren't packed with preservatives, sodium and other things that I can't pronounce!)

CHICKEN AND BLACK BEAN BURRITOS

Ingredients:

1 tbsp EVOO

1 onion, chopped

2 cloves garlic, minced

1/4 tsp each salt and pepper

4 boneless, skinless chicken breasts, cubed

1 jalapeno pepper, seeded and minced

1 sweet red bell pepper, chopped

1 can (19 oz/540 mL) of black beans, drained and rinsed

1 cup salsa

8 large whole wheat or flax soft tortillas

2 1/2 cups shredded Cheddar or Monterey Jack cheese

1/2 cup light sour cream

• In a skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes.  Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside.  Approx. 10 minutes.  Let cool.
• Spoon about 3/4 cup of the filling down the centre of each tortilla; sprinkle each with 1/4 cup of the cheese. 
• Fold in bottom edge, then sides; roll up.  Place, seam side down, in a greased 13" x 9" glass baking dish.  Sprinkle remaining cheese over top.
• Bake in a 400F oven until golden and hot, and cheese is melted, about 15 minutes.  Serve with sour cream.

*Freezing Instructions:  After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes.  Refrigerate until cold.  Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month.  Bake from frozen, loosely covered with foil in 400F oven until golden and hot, and cheese is melted.  Approx. 25 minutes.

Homemade Chicken Tenders

I created this large serving dish of tenders from only
four chicken breasts - economical, easy and
ingredients you don't need a science degree to
pronounce or understand!

The kids had friends over last night for a playdate and some dinner - I thought that my homemade chicken tenders would be perfect for dinner...and judging by how quickly the kids gobbled them up, they were!  These are so simple that usually my 7 year-old son, Devon, makes these himself and I simply slice the chicken breasts and put them in the oven for him! 
We originally got this recipe from the Canadian Living television show "Best Recipes Ever" and the sauce that she suggested is also great - so I have included that also in case you want a change from plum sauce or ketchup in your household!!

HOMEMADE CHICKEN TENDERS

Ingredients:

4 boneless, skinless chicken breasts sliced into 'fingers'

1 egg

1 tbsp cold water

1 cup dry bread crumbs

1 tbsp chopped fresh coriander or 1/2 tsp dried basil

1 tsp cajun seasoning

1/4 tsp onion salt

•  In shallow bowl, whisk egg with cold water. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt. Dip chicken strips into egg mixture, then into bread crumb mixture to coat all over.
• Arrange chicken on greased rimmed baking sheet. Bake in 400°F (200°C) oven until golden and no longer pink inside, about 15 minutes.

  PEANUT PEACH SAUCE

Ingredients: 

1/4 cup apple juice or cider

1/4 cup smooth peanut butter

 2 tbsp peach or aprict jam

 1 clove garlic, minced

1-1/2 tsp cider vinegar

 

• In microwaveable bowl, combine apple juice, peanut butter, apricot jam, garlic and vinegar; cover and microwave at Medium-High (70%) for 2 minutes or until blended and warm, stirring once.

• Serve warm with chicken strips for dipping.

 

Asian Chicken with Vegetables

As I am sitting here eating a bowl of steel-cut oatmeal with blueberries and cinnamon, and my apple sauce is 'doing its thing' on the cook top, I thought I would share with you an easy and DELICIOUS dinner that I made last night from the "Foodland Ontario" collection of recipes booklet that is available now (I got mine at Siloam Orchards, but I believe Cooper's CSA Farm & Maze also has them!)

All of my family loved this recipe (okay, so India loved the chicken and cabbage ONLY, but she still ate it!). I had a cooked whole chicken in the fridge from Cooper's, a Napa cabbage that desperately needed using, carrots and potatoes from the farm and just had to add store-bought mushrooms and water chestnuts! It's a low cal (200 calories/ bowl), high protein (20 grams), and fibre rich meal (5 grams) that is easy to prepare!!! Try it tonight!!

ASIAN CHICKEN WITH VEGETABLES

Ingredients:

1 tbsp vegetable oil

1 lb boneless, skinless chicken breasts, cut into bite-sized chunks (I shredded my pre-cooked chicken)

3 cups chicken broth

1/3 cup naturally brewed soy sauce

2 tbsp granulated sugar

2 medium carrots, sliced diagonally in 1/2" slices

2 medium white potatoes, peeled and cut into 1/2" cubes

250g sliced mushrooms; crimini or shiitake (I used regular button)

4 cups thickly sliced cabbage

1 can sliced water chestnuts, drained (optional)

• Heat oil in a deep skillet or wok, over medium high heat and saute chicken for 2 to 3 minutes or until no longer pink.
• Add chicken broth, soy sauce, sugar, carrots, potatoes, mushrooms and cabbage; bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes or until vegetables are tender.
• Stir in water chestnuts, if using, and heat until hot.
• Serve in wide bowls and ENJOY!

*I also had a can of bamboo shoots which I sliced and added to this dish, and I garnished with sliced green onions for colour!*

My AWESOME Salad - CSA Week Two

I was so thrilled to get this week's CSA basket since I received an email from Lisa Cooper saying that we were getting spinach!!! As part of my online Booty Camp Challenge, I not only have eliminated refined sugars and dairy from my diet, but also must have one large salad each day (not too difficult with all the great seasonal produce available now!).

Today I was HUNGRY so I created this using almost all the items from my CSA box! I like to call it a deconstructed salad and everything but the balsamic, vinegar, chickpeas and red onion slivers are from Coopers!

I had frozen a chicken from last summer's CSA and recently roasted it up with fresh herbs, EVOO and salt and pepper. I decided to slice some of this delicious cold chicken and poach an egg to put on top of the baby spinach and green leaf lettuce! The cucumbers and chickpeas were topped with red onion slivers and drizzled with white vinegar ~ yummy! I just snapped a few asparagus spears into bite-sized pieces and sliced up one of my hot house tomatoes to finish it off!

I truly love this time of year for all the amazing produce that's readily available!!! I hope you take advantage of it and create your own salad this weekend!!!

Chicken with Apricots, Olives and Capers!!

Last week I had my Aunt, Uncle and second cousins visit from the UK. As I haven't seen them in 13 years, I wanted to create a meal that I didn't need to tend to, so that I could have a proper visit with them...this meal definitely fits the bill! It's full of flavour, economical for larger groups, and so easy to prepare you'll undoubtedly add it to your weekly repetoire!!

CHICKEN WITH APRICOTS, OLIVES AND CAPERS

Ingredients:

3 skinless, boneless chicken breasts

1/4 cup minced garlic

1/4 cup chicken broth (homemade is best, but low sodium is fine too)

1 tbsp dried oregano

1/4 tsp freshly ground black pepper

2 tbsp red wine vinegar

2 tbsp olives

2 tbsp capers with some of the brine they're packed in

3 bay leaves

3 tbsp brown sugar

1/2 cup dry white wine

1/2 cup dried apricots

• In a large freezer bag, combine the first 9 ingredients. Ensure all ingredients are well combined and the chicken fully coated in the marinade. Seal and refrigerate for at least 8 hours.


• Heat oven to 350F and arrange all ingredients from freezer bag into a shallow baking dish. Sprinkle with the brown sugar and pour wine around chicken pieces.


• Bake uncovered for one hour, basting often to ensure chicken doesn't dry out.


• After cooking, remove bay leaves and serve!

In order to allow your family or guests to decide how much they want, I like to remove the chicken breasts from the cooking liquid, slice into 1/4" thick slices and then plate with the olives and apricots and a some of the liquid drizzled over top!

Also, I serve this dish with either my couscous recipe (June 2009 ) or the Greek lemon roasted potatoes ( May 2009) as both are fantastic side dishes to this meal and equally as easy to prepare!

Artichoke Chicken Fettuccine

This meal is quite honestly one of THE best dinners I have made - just ask my kids and hubby who not only stuffed themselves silly last night with it, but took it for lunch today, they loved it so much! It's one of those super-easy but flavourful meals that is suprisingly not that high in fat (although it's rich taste might make you think otherwise!!)

ARTICHOKE CHICKEN FETTUCCINE

Ingredients:

8oz uncooked fettuccine

1 lb boneless, skinless chicken breasts, cut into small 1" strips or chunks

4 pieces of bacon, diced

1/2 cup chopped onion

2 tbsp chopped red bell pepper

2 tbsp butter

2 tbsp all-purpose flour

1 cup low-sodium chicken broth

1/2 cup 2% milk

2 tsp Dijon mustard

2 tbsp grated Parmesan Reggiano cheese

1 can, water-packed artichoke hearts, rinsed, drained and quartered

• Cook fettuccine according to package directions. Drain and keep warm.
• Meanwhile, in a large skillet, saute chicken, bacon, onion and red pepper until chicken juices run clear and vegetables are tender. Drain and keep warm.
• In the skillet melt butter and whisk in flour until smooth. Gradually add the broth milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan Reggiano and artichokes. Remove from heat and stir in chicken mixture. Add to pasta and ENJOY!!!
  

Chicken and Artichoke Flatbreads

I tuned in to the new Canadian Living cooking show "Best Recipes Ever", at the suggestion of my friend Michelle, and I am glad I did! I am a HUGE fan of Canadian Living and have had a subscription for a little over a decade now. Many of the dishes that I cook are either from the recipes I have pulled from my magazines, or inspired by Canadian Living recipes. This dish is no exception. It comes directly from the show and can be found on www.cbc.c/bestrecipes/2010/01/artichoke-chicken-flatbread.html

As always I made a few variations according to what I had on hand - and you can too!

ARTICHOKE CHICKEN FLATBREAD

Ingredients:

2 naan breads

1 jar of roasted bell peppers (I used yellow peppers), drained

1 small jar of pickled pimentos, drained

2 cloves garlic, peeled and smashed

EVOO

Shredded leftover chicken

Black olives, pitted and sliced (I was out so I used my Tomato and Olive Antipasto)

Red onion, thinly sliced

Small jar of artichoke hearts, drained and cut into slices

Goat's cheese

• In a mini processor or a blender, process the roasted peppers, pimentos and garlic with a thin drizzle of EVOO until a smooth sauce.


• Spread the pepper sauce over the naan breads with a spoon.


• Spread the remaining toppings evenly over the two naan breads and place in a 500F oven until the goat's cheese and naan become golden brown.


• Remove and cut into strips and serve!

*If you want a less spicy pepper sauce for the base, just omit the pimentos! Also, if you would prefer, you could use buffalo mozzarella in place of the goat's cheese - or use both!!*

Butter Chicken - MY FAVOURITE INDIAN DISH!!!

For me the quintessential Indian dish is butter chicken. You can tell the calibre of the restaurant you are at simply by the sauce - many try to use a cream of tomato base which is always too salty (like prepared soups are) and not a robust fresh tomato taste. I love to make it at home for my family...and the bonus is leftovers can be chopped up and made into sandwiches or put on salad!!!!

This is NOT a low-cal option, but it is the #1 way to get into my good books by preparing it for dinner ... hint, hint !!

BUTTER CHICKEN - Murgh Makhani

Ingredients:

2 cups Balkan-style plain yogurt

6 cloves garlic, minced

1" piece of gingerroot, minced

1 tbsp Garam Masala

1 tbsp each lime juice and medium curry paste

2 tsp each mild paprika, ground cumin and coriander

1/2 tsp salt

8 air-chilled free range chicken breasts

BUTTER SAUCE

1 tbsp vegetable oil

1 onion, chopped

1 tbsp Garma Masala

2 tsp each mild paprika and medium curry paste

1 can chopped tomatoes

3/4 cup whipping cream

1/3 cold butter, cubed

1/4 cup chopped fresh coriander

• Line a sieve with cheesecloth; set over a bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in a large bowl and whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.
• Add chicken to bowl (or a large ziploc freezer bag), and turn to coat with yogurt marinade. Refrigerate for 24 hours.
• Place chicken, skin side up, on a rack in a large shallow roasting pan; spoon yogurt mixture over top. Roast in a 400F oven until no longer pink inside - about 45 mins. Transfer to a platter and tent with foil; let stand 10 minutes. Skim fat from pan juices, reserving juices in pan.
• BUTTER SAUCE: Meanwhile in a large skillet, heat oil over medium heat. Saute onion until browned - approx. 10 mins. Add garam masala, paprika, and curry paste; cook, stirring often until fragrant and beginning to stick to the pan - about 5 minutes.
• Add tomatoes and scrape up browned bits from the bottom of the pan; mash tomatoes with spoon. Simmer until spoon drawn across the bottom of the pan leaves a gap that fills in slowly - about 15 minutes.
• Let cool slightly. In a food processor or blender, puree until smooth *You can make this ahead of time and allow to cool; cover and refrigerate for up to 24 hours*
• Pour sauce into a roasting pan; bring to a boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted and incorporated. Pour over chicken. Garnish with coriander.
• ENJOY with a cold beer and naan bread!!!