Buffalo Chicken Twice Baked Sweet Potatoes

I found this recipe on Facebook and had it bookmarked for the longest time.  After back-to-back classes of Pilates and yoga, I was hungry!!!  I bought a rotisserie chicken on my way home and had the rest of the ingredients on hand. 

This is easy, flavourful, filling and healthy - you HAVE to try it!!!

BUFFALO CHICKEN TWICE BAKED SWEET POTATOES

Ingredients:

4 medium sized-sweet potatoes

2 heaping cups shredded cooked chicken

1/2 cup diced yellow onion

1/2 cup finely diced celery

1/2 cup shredded carrot

2 tsp coconut oil

1/4 cup mayonnaise

1/4 cup buffalo sauce (I used Frank's)

1 tsp garlic powder

1 tsp dried dillweed

1/2 tsp smoked paprika

1/4 tsp red pepper flakes

1/4 tsp cayenne pepper

Salt and black pepper, to taste

Sliced green onions, fresh parsley, cubed avocado (optional toppings)

• Preheat oven to 400F.  Wash sweet potatoes and prick skins with fork.  Place in oven on a rimmed baking sheet lined with parchment paper, and bake for 45 mins to 1 hour (or until soft)
• While the potatoes bake, heat oil in a skillet and saute celery, onion and carrot over med-high heat until softened.  Transfer to a medium-sized mixing bowl and set aside.
• When sweet potatoes are cooked, cut in half lengthwise, scoop out most of the flesh leaving a thin layer so the skins maintain their shape.  Combine with the celery mixture.
• Add shredded chicken to the bowl, along with the mayonnaise, buffalo sauce and spices.  Season with salt and pepper.
• Scoop mixture back into the potato skins and bake for 20 minutes more in a 350F oven.
• Sprinkle each potato with optional toppings.
• Serve and ENJOY!!

**I unfortunately scooped too much of the flesh out of the potato skins and they crumpled.  Instead I placed the mixture in small serving dishes, baked them in the dishes and served as you see in the photo!

Lemon Sugar Scrub

Not only is this a delicious-smelling way to brighten up and hydrate dry winter skin, but it is easy and economical and contains only natural ingredients (in fact you could eat it if you wanted!!)

LEMON SUGAR SCRUB

Ingredients:

2 1/2 cups granulated sugar

1/4 cup coconut oil

1 lemon

• Place sugar into a large mixing bowl.  Set aside.
• Measure out 1/4 cup of coconut oil and place in a microwave safe container.  Heat for 30 seconds or until liquid.  Pour over sugar and combine thoroughly.
• Zest the rind of the lemon.  Cut lemon in 1/2 and juice, removing seeds.  Add to sugar mixture and stir well to combine.
• Put into mason jars and store next to the bathtub or in the shower!
• ENJOY your newly soft skin!!

*If the mixture is too wet once the lemon juice and coconut oil is added to the sugar, simply add 1/2 cup more of sugar.

Butternut Squash and Chickpea Curry

I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue!  This recipe popped up on my Twitter feed and it completely fit the bill.  My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!)  For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!

BUTTERNUT SQUASH & CHICKPEA CURRY
Ingredients:

1 butternut squash, peeled, seeded and diced into 1" chunks

1 tbsp freshly grated ginger

1 large onion, diced

4 cloves of garlic, minced

1 fresh red Thai chili sliced

1 bunch of fresh cilantro, leaves removed and stems finely diced

1 tbsp coconut oil

1 tsp mustard seeds

1 tbsp curry powder

1 tsp turmeric

1 large can of diced tomatoes

2- 400g cans of coconut milk

2-400g cans of chickpeas, drained and rinsed

• Melt coconut oil over medium high heat in a large skillet.  Add ginger, garlic, red chili and onion.  Stir frequently until golden brown.  Add mustard seeds, curry, and cilantro stems.  Saute until crispy.
• Add the turmeric, can of tomatoes with juice, and coconut milk.  Bring to a boil and add squash and chickpeas.  Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
• Serve over a bed of basmati rice.
• ENJOY!

Sauteed Leeks with Cherry Tomatoes

After a summer of cooking familiar recipes, I felt inspired by the fall-like weather (my FAVOURITE season!) and the load of root veggies and produce in my kitchen.  While the chicken was baking and the root veggies roasting alongside a sweet potato that was baking, I decided to whip up a quick side dish!  The flavours work well together; sweetness of the leeks and tomatoes, saltiness of the cheese, bite of the black pepper and the mellow flavour of the coconut oil!!  Try it - you won't be disappointed! 

SAUTEED LEEKS WITH CHERRY TOMATOES

Ingredients:

1 leek

10 small cherry tomatoes

1 tbsp coconut oil

1 tbsp grated Gruyere

Freshly ground black pepper, to taste

• Trim the leek by removing the root end and topping it just where the leek changes from light green to darker (the leaves become woody in texture at that point).  Slice the leek in half lengthwise and rinse under running water; fanning the layers with your fingers to ensure all sand is washed away.
• Slice the leeks into thin half-moons.  Set aside.
• Heat a large skillet over medium high heat.  Add the coconut oil. When it melts add the leeks.
• Remove any stems from the cherry tomatoes. Add to the skillet.
• Keep stirring the leeks and tomatoes to prevent burning.  After a minute or so, gently press on the tomatoes one at a time, with the back of the spoon.  This causes the skins to split and all the lovely juices to run out into the pan and mix with the leeks.
• Continue stirring until the leeks are tinged golden brown and are transluscent.
• Place in a serving dish.  Top with the grated Gruyere and ground pepper.
• ENJOY!

White Fish Cakes with Lemon-Chili Mayo

This photo really doesn't do this dish justice - when I make these again (because I absolutely will!), I will take a better quality shot.  These are not only easy and economical but extremely healthy.  I made this recipe gluten-free by using rice bread crumbs instead of regular breadcrumbs.  Thank you "Canadian Living" magazine for yet another winner!

WHITE FISH CAKES WITH LEMON-CHILI MAYO

Ingredients:

1 rib celery, coarsely chopped

2 green onions, coarsely chopped

1/4 cup fresh parsley leaves

450g firm white-fleshed fish fillets (such as halibut or basa), coarsely chopped

3/4 cup fresh bread crumbs.

1 egg

2 tsp Dijon mustard

1/4 tsp pepper

1 tbsp oil (I used coconut)

Lemon-Chili Mayo

1/3 cup light mayonnaise

1 1/2 tsp lemon juice

1/4 tsp chili powder

• In a food processor, pulse together celery, green onions, and parsley until finely chopped.  Scrape into a bowl.
• Add fish to the food processor; pulse until fine but not pureed.  Add to the parsley mixture and stir in bread crumbs, egg, mustard and pepper.
• Divide into 8 portions and make each portion a 1/2" (1cm) thick patty.
• In a nonstick skillet, heat oil over medium heat.  Cook fishcakes turning once, until golden and firm to the touch (aprox. 8 to 10 minutes)
• Meanwhile, whisk together mayonnaise, lemon juice and chili powder.  
• Serve fishcakes with a side of mayo and ENJOY!

*Coat the fishcakes in 1/3 cup medium or fine ground cornmeal.  Cook as directed for a crispy cornmeal version!

Green Curry Chicken with Asparagus

I found this recipe in the "Foodland Ontario" 2013 calendar that I picked up at "Cooper's CSA Farm & Maze" when I got my CSA box.  There are a lot of great recipes in this calendar so if you see one, grab it!
I only had bone-in chicken thighs on hand, so my photo does not look as lovely as the one in the calendar that uses boneless so they can be cut into chunks.  I think next time I will make the effort to use boneless for presentation purposes, but the flavour is phenomenal and it is super-easy to create!

GREEN CURRY CHICKEN WITH ASPARAGUS

Ingredients:

1 onion, chopped

2 cloves garlic, minced

2 tbsp green curry paste

2 tbsp coconut oil (or whatever oil you prefer to use for cooking)

1 lb skinless, boneless chicken thighs, cut into chunks

1 can light coconut milk

375g asparagus, trimmed and cut into 1" pieces (mine were a little too big...I was rushing unfortunately!)

1 tbsp fish sauce or soy sauce (I used 1/2 tbsp of each as I have them on hand!)

1 tbsp lime juice

2 tsp liquid honey

1/2 tsp grated lime rind.

• In a large deep skillet, cook onion, garlic curry paste and oil over medium-high heat, stirring until softened.  
• Add chicken and saute until lightly browned (approx. 5 minutes).  Add coconut milk, 1/2 cup water and asparagus;  bring to a boil.  Simmer uncovered for 15 minutes or until the juices run clear when chicken is pierced with a knife tip.
• Add fish sauce, lime juice, honey and lime rind.  Stir to blend and serve over a bed of rice, or on its own with flat bread for sopping up the delicious curry sauce!
• 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 lately...my camera took a dive down the stairs and is quite sick...so I am currently using my Blackberry.  Hopefully I will get a replacement soon so I can resume my usual "food porn" quality shots!! LOL!)

CARIBBEAN SUNSET SOUP

Ingredients:

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!

GARAM MASALA DRUMSTICKS WITH ALOO GOBI

Ingredients:

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

ALOO GOBI

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

CURRY YOGURT SAUCE

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!!

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.

Thai-Style Lentil & Coconut Soup

I simply love the flavours of Thai cuisine and since I am on a total soup-kick this month, this soup satisfied my cravings to a "T" !!!  With the addition of the chili and the paprika, this soup can have a little 'kick' to it, but the coconut milk helps to reduce the burn.  This soup is so substantial that it is practically a meal in itself, but is equally as wonderful with a warm roti or naan bread on the side!!!

THAI-STYLE LENTIL & COCONUT SOUP

Ingredients:

2 tbsp coconut oil (or grapeseed, avocado, or EVOO)

2 red onions, finely chopped

1 red chili, seeded and finely sliced

2 garlic cloves, chopped

1" piece of fresh lemon grass, outer layers removed and heart thinly sliced

1 cup red lentils, rinsed

1 tsp ground coriander

1 tsp paprika

400mL of coconut milk (unsweetened)*

3 3/4 cups water

Juice of 1 lime

3 spring onions, finely sliced

1 cup fresh cilantro or parsley, finely chopped

Salt and freshly ground black pepper, to taste

• Heat the oil in a large pot and add the onions, chili, garlic and lemon grass.  Cook for 5 minutes or until the onions have softened, but not browned.  Stir occasionally.
• Add the lentils and spices.  Pour in the coconut milk and water and stir to combine.  Bring to a boil, reduce the heat and simmer for 40 to 45 minutes, until the lentils are soft.
• Pour in the lime juice and add the spring onions, cilantro salt and pepper, reserving a little of each of the spring onions and cilantro for garnish. 
• ENJOY!

*When you are using canned coconut milk, shake it well before opening as this will ensure that the layers of milk are well combined.*

Better Than Take-Out Fried Rice

India decided to create a main dish to go along with my kale salad and Devon's oven fried French fries, for dinner last night.  I recently bought my kids this fantastic cookbook called "Kids 4 Books In One:  Breakfast/Lunch/Snacks/Dinner" and they are super excited about trying these beautifully illustrated recipes.  We had a pork tenderloin in the freezer so she decided to adapt this recipe while leaving out the rice part...it was delicious!

BETTER THAN TAKE-OUT FRIED RICE

Ingredients:

3 tbsp reduced-sodium soy sauce

1 tbsp unseasoned rice vinegar

1/8 tsp red pepper flakes

1 yellow bell pepper

1 tbsp coconut oil

6 green onions, cut into 1" pieces

1 tbsp grated fresh ginger

1 1/2 tsp minced garlic

1/2 lb boneless pork loin or tenderloin, cut into 1" pieces

• Combine soy sauce, vinegar and red pepper flakes in a small bowl.
• Cut bell pepper into 1" pieces.
• Heat oil in large nonstick skillet over medium-high heat.  Add bell pepper, green onions, ginger and garlic; stir-fry for 1 minute.  Add pork; stir-fry for 2 to 3 minutes or until pork is cooked through.
• Stir in soy mixture and cook, stirring frequently for 1 minute.
• Serve and ENJOY!

Double Trouble Chocolate Cookies

In my pursuit of creating yummy lunchbox treats for India that remain true to the restricted diet her Naturopath has her on, I came across "Get It Ripe" written by Jae Steele which features Vegan cooking and baking.  These cookies were enjoyed by all members of the family and remind me in texture, of a dense chocolate shortbread biscuit.  Worth a try even if you aren't looking to bake wheat, gluten, refined sugar, dairy or yeast free like I am!

DOUBLE TROUBLE CHOCOLATE COOKIES

Ingredients:

2 1/2 cups light spelt flour (or 1 of spelt and 1 of brown rice like I did!)

1/2 cup Dutch-processed cocoa powder

1 tsp baking soda

1/4 tsp sea salt

1 cup less 2 tbsp of coconut oil*

1 1/4 cups sucanat (evaporated cane juice - Bulk Barn sells this!)

1 ripe medium banana, mashed

1 tsp pure vanilla extract

1 1 /4 cups of non-dairy chocolate chips**

• Preheat oven to 350F.  Prepare a baking sheet or two with a sheet of parchment paper.
• Whisk together the flour, cocoa, baking soda and salt in a large bowl and set aside.
• Cream together the oil and sucanat in a separate bowl; preferably with an electric mixture for about 1 minute.  Beat in the banana and vanilla until well blended.
• Add wet ingredients to dry and mix just until all flour is incorporated.  Fold in chocolate chips.
• Roll dough into walnut-sized balls with clean hands (so the dough doesn't stick!) and place them, spaced 2" apart, on the baking sheet(s).  Press each ball gently to flatten to 1/2" thick.
• Bake for about 13 minutes, until crisp on top but still soft.
• Remove from oven and enjoy them warm or cooled!!!

*Gently heat the coconut oil in a small pot over a medium low heat prior to using as coconut oil tends to be somewhat solid in the jar, but only requires a little heat to melt to an oil.
**I purchased "Callebaut" vegan chocolate chips in the Bulk Barn and then taste just like regular ones but lack the skim milk powder!

Falafal Times Two!!

Falafal is one of those easy foods to create that is tasty, nutritious, and filling. I love the savoury flavour of it and just recently made a huge batch of them! We had them for dinner in pitas with a variety of vegetables, but I still had tons leftover...Today I decided that both my bags of salad greens needed to be used as well as the falafal ~ ta dah~ falafal 'croutons' on my salad, and wraps made of Boston lettuce!! Could anything be easier?!

FALAFAL

Ingredients:

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, finely chopped
2 cloves of garlic, minced

3 tablespoons of fresh parsley, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons all-purpose flour
Salt
Freshly ground black pepper
Oil for frying (my favourite is coconut)

• Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.
• Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
• Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
• Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
• Fry in 2 inches of oil until golden brown (5-7 minutes).
• Serve hot.
• ENJOY!!