As a lot of health conscience people recommend, we are trying to have a few meat free suppers each week. This easy recipe has a Mediterranean feel to it and only takes minutes to prepare. It is a Chick Pea Salad with garlic, basil and cherry tomatoes. It can be served up with a salad, fresh veggies and pita bread.
What you will need is...
2 cans of Chick Peas, drained and rinsed
2 tablespoons Olive Oil
1 clove of garlic minced
2 tablespoons of chopped basil or 1 teaspoon dried basil
1 small onion finely chopped
1 pint of cherry tomatoes, halved
1/4 cup of crumbled feta cheese
2 tablespoons Balsamic Vinegar
Here is how it goes, heat your large sauce pan to medium heat and add the oil, garlic, basil tomatoes and onion. Cook until the tomato and onion start to soften. Then add the chick peas and warm them up. Before serving sprinkle on the feta and balsamic vinegar and voila! Supper is ready. This will serve four people or can be used as a side salad.
If you would like to add more veggies you can try adding a cup of spinach when you add the chick peas and serve it when the spinach was started to wilt. Also feel free to add some more garlic or feta cheese to taste.
Enjoy!
Jean
Tuesday, June 30, 2009
Saturday, June 27, 2009
Easy Spicy Chicken with Sweet Potato Fries
In the midst of all the chaos it is hard to make tasty and healthy suppers, not to mention making them easy. This is one of our favorites. We are big fans of chicken wings and we all know how bad for you they are and when you use boneless skinless chicken thighs its pretty close to the real thing. This time we used chicken breasts and that makes it a little healthier. Its a leaner meat but I am sure you don't need me to tell you that. We like to serve a curry dip with the fries and that is pretty easy to make.
What you will need is...
4 Chicken breasts or 12 Boneless Skinless Chicken Thighs
Dave's Hot sauce or your personal favorite
4 Sweet Potatoes
2/3 Cup Light Mayonnaise
1/3 Light Sour Cream
2 teaspoons Curry Powder
1 Teaspoon Chili Powder
You should mix up the curry dip first, the longer you let it set the more flavor it will have. Just mix up the mayo, sour cream, curry and chili powder in a bowl and that is the hard part. Next cut up the sweet potato into french fry strips, place on a cookie sheet a spray the fries with a non-stick cooking spray. Then flip them and spray again.. Preheat the oven to 400F and bake on convection for best results. They need to cook for 15 to 25 minutes depending on how thin you have cut them. They also need to be flipped once.
For the chicken, heat a sauce pan to medium high heat and fry the chicken thighs. It will take about fifteen minutes to cook. Once they have browned you can add 1/2 of Dave's Hot Sauce and continue to cook the chicken. The sauce will reduce and coat the chicken.
This is an easy and tasty supper that is a favorite in this house. It fills the gap if you are craving chicken wings and the sweet potato fries are a healthier alternative to regular french french fries.
Enjoy!
Jean
What you will need is...
4 Chicken breasts or 12 Boneless Skinless Chicken Thighs
Dave's Hot sauce or your personal favorite
4 Sweet Potatoes
2/3 Cup Light Mayonnaise
1/3 Light Sour Cream
2 teaspoons Curry Powder
1 Teaspoon Chili Powder
You should mix up the curry dip first, the longer you let it set the more flavor it will have. Just mix up the mayo, sour cream, curry and chili powder in a bowl and that is the hard part. Next cut up the sweet potato into french fry strips, place on a cookie sheet a spray the fries with a non-stick cooking spray. Then flip them and spray again.. Preheat the oven to 400F and bake on convection for best results. They need to cook for 15 to 25 minutes depending on how thin you have cut them. They also need to be flipped once.
For the chicken, heat a sauce pan to medium high heat and fry the chicken thighs. It will take about fifteen minutes to cook. Once they have browned you can add 1/2 of Dave's Hot Sauce and continue to cook the chicken. The sauce will reduce and coat the chicken.
This is an easy and tasty supper that is a favorite in this house. It fills the gap if you are craving chicken wings and the sweet potato fries are a healthier alternative to regular french french fries.
Enjoy!
Jean
Greek Pork Skewers
Its has been a while since my last post. Thing have been busy being a stay at home dad. There was a trip to the emergency room to deal with an allergic reaction, a trip to the doctors lots of running around. The pork skewers were done on Tuesday before things got really busy. There is a bit of prep work but it doesn't take too long to cook. Its pretty tasty and can be served with tzatziki sauce but my wife picked up some spicy peanut sauce and we used that instead. Perhaps when we have the pork satay we will have to have tzatziki with that.
For the skewers you will need...
2 Pork Tenderloins
2 tablespoons of chopped fresh oregano or 1 teaspoon dried oregano
2 cloves of garlic minced
1 lemon
You will need to soak the skewers for at least an hour so they won't burn on the grill or in the oven. Cut the pork tenderloin into 1 inch cubes, trying to keep them all the same size. Then juice the lemon and put all the ingredients in a non-reactive bowl or a ziplock bag to marinate for an hour or even a day. Its best to do the prep work the night before and the pork will be nice a tasty.
After the pork has been marinated place them onto the skewers you can add onions, peppers and mushrooms if you would like. Place them on the BBQ over medium high heat and they'll be done in under twenty minutes. Make sure you turn them a few times. You can also fry them in a pan or bake them in the over at 400F. This recipe serves four.
We had baked sweet potatos with them and some sliced cucumber but you can also do a greek salad and oven roasted potatoes too.
Enjoy!
Jean
For the skewers you will need...
2 Pork Tenderloins
2 tablespoons of chopped fresh oregano or 1 teaspoon dried oregano
2 cloves of garlic minced
1 lemon
You will need to soak the skewers for at least an hour so they won't burn on the grill or in the oven. Cut the pork tenderloin into 1 inch cubes, trying to keep them all the same size. Then juice the lemon and put all the ingredients in a non-reactive bowl or a ziplock bag to marinate for an hour or even a day. Its best to do the prep work the night before and the pork will be nice a tasty.
After the pork has been marinated place them onto the skewers you can add onions, peppers and mushrooms if you would like. Place them on the BBQ over medium high heat and they'll be done in under twenty minutes. Make sure you turn them a few times. You can also fry them in a pan or bake them in the over at 400F. This recipe serves four.
We had baked sweet potatos with them and some sliced cucumber but you can also do a greek salad and oven roasted potatoes too.
Enjoy!
Jean
Monday, June 22, 2009
Spaghetti With Fresh Cherry Tomatoes and Oregano
With regards to my last post on meal planning, its not etched in stone. We decided to mix it up and have the pasta tonight and not the squash soup. The pasta is a pretty easy recipe and we were strapped for time. Its a nice twist on the traditional spaghetti with sauce, it tastes fresher and lighter. Here it is, quick and dirty...
Ingredients
Spaghetti
2 pints of cherry or grape tomatoes cut in half along the length
2 tablespoons olive oil
2 cloves minced garlic
2 tablespoons of chopped fresh oregano leaves (or 1 teaspoon dried)
1/4 fresh shredded Parmesan cheese
This recipe doesn't take long to cook, so get the water boiling and get that pasta done. While the water is doing its thing, heat a medium sauce pan at a medium heat and pour in the olive oil and add the garlic, oregano and tomatoes. Saute until the tomatoes soften. Drain the pasta and toss in the sauce and the cheese. Then serve it up! Its that easy, you can add more cheese, garlic or oregano to taste. This recipe will feed four.
It has been a while since I have made it so I was a little rusty on some of the proportions of the ingredients. My wife was surprised that I used a half pint of tomatoes for the both of us. Not a big deal if the pasta was a side dish. So take it from me, if you want to keep your better half happy, use at least a pint of tomatoes for every two people you plan on serving. You can also add chicken or substitute the oregano for basil.
Enjoy!
Jean
Ingredients
Spaghetti
2 pints of cherry or grape tomatoes cut in half along the length
2 tablespoons olive oil
2 cloves minced garlic
2 tablespoons of chopped fresh oregano leaves (or 1 teaspoon dried)
1/4 fresh shredded Parmesan cheese
This recipe doesn't take long to cook, so get the water boiling and get that pasta done. While the water is doing its thing, heat a medium sauce pan at a medium heat and pour in the olive oil and add the garlic, oregano and tomatoes. Saute until the tomatoes soften. Drain the pasta and toss in the sauce and the cheese. Then serve it up! Its that easy, you can add more cheese, garlic or oregano to taste. This recipe will feed four.
It has been a while since I have made it so I was a little rusty on some of the proportions of the ingredients. My wife was surprised that I used a half pint of tomatoes for the both of us. Not a big deal if the pasta was a side dish. So take it from me, if you want to keep your better half happy, use at least a pint of tomatoes for every two people you plan on serving. You can also add chicken or substitute the oregano for basil.
Enjoy!
Jean
Meal Planning
I have found that one of the best ways to eat at home and not always having to go out for supper is to plan the week's meals in advanced. That way you can brainstorm up some tasty recipes and it will also save you money at the grocery store because you know what you will need. So here is what is coming up this week!
Tonight - Ultra Easy Butternut Squash Soup
Tuesday - Greek Pork Skewers
Wednesday - Thin Crust BBQ Chicken Pizza
Thursday - Spaghetti with Fresh Tomato and Oregano
Friday - Spicy Chicken Thighs with Sweet Potato French Fries
Always allow yourself some flexibility, if it is on the menu and you need something quicker just swap nights. Also you can cook extra portions and freeze them. I call those meals Freezer Surprise. You can get aluminum pans with lids from the grocery store. You can just toss them in the oven and supper is ready in an hour with no real prep time. They are especially great for lasagna, Shepherd's Pie or even the Butternut Squash Soup.
Enjoy!
Jean
Tonight - Ultra Easy Butternut Squash Soup
Tuesday - Greek Pork Skewers
Wednesday - Thin Crust BBQ Chicken Pizza
Thursday - Spaghetti with Fresh Tomato and Oregano
Friday - Spicy Chicken Thighs with Sweet Potato French Fries
Always allow yourself some flexibility, if it is on the menu and you need something quicker just swap nights. Also you can cook extra portions and freeze them. I call those meals Freezer Surprise. You can get aluminum pans with lids from the grocery store. You can just toss them in the oven and supper is ready in an hour with no real prep time. They are especially great for lasagna, Shepherd's Pie or even the Butternut Squash Soup.
Enjoy!
Jean
Sunday, June 21, 2009
The Steak Lover's Steak
Its Saturday and my wife and I have been invited over to her mother's place for some lobster and steak, good ol' Surf 'n' Turf. When ever I am over for steaks I am tasked with grilling them up. They have a nice stainless steel Duncane and I have been over enough times to have developed a good rapport with it. This time I have been given free reign to grill them my way... the result was rave reviews. Here is my secret steak treatment revielled.
This is the recipe for the best BBQ'd steaks you will ever grill, that is if you don't like slathering them in BBQ sauce. This is a simple and easy treatment for your steak that will enhance the beefy goodness of a nice cut. I am a fan of strip loins and rib-eyes. The thicker, the better. I always look for something that is well marbled, it may not be the leanest cut but it will be juicy and full of flavor.
You will need...
Some Tasty Steaks
Sea Salt
Pepper
Minced Garlic
Worcestershire Sauce
Some Fine Whiskey (Jack Daniel's works best or even Scotch)
First things first, rub the salt, pepper and garlic into the steaks then splash on some W. Sauce and the Jack on both sides and let it sit for an hour or two. The Jack Daniel's in a nice added touch, the flavors added are subtle and smoky and sure sounds impressive when your dinner guests ask you what your secret is. Grill to desired wellness, I am a fan of the ceremonial walking of the steak by the grill, in other words I like it rare. If you want to spice it up you can spread a little Chipotle butter on the steaks just before serving. You can find the recipe here.
I am a fan of presentation and consider grilling to be a form of fine art. To get those quintessential grill marks you can grease the hot grill with either bacon or you can get fatty trimmings from your local butcher. With a set of tongs just rub them over the grill and voila!
My next adventure will be the Classic BBQ Ribs but I'll need some time to write that one out. Look for it later this week.
Happy Grilling!
Jean
This is the recipe for the best BBQ'd steaks you will ever grill, that is if you don't like slathering them in BBQ sauce. This is a simple and easy treatment for your steak that will enhance the beefy goodness of a nice cut. I am a fan of strip loins and rib-eyes. The thicker, the better. I always look for something that is well marbled, it may not be the leanest cut but it will be juicy and full of flavor.
You will need...
Some Tasty Steaks
Sea Salt
Pepper
Minced Garlic
Worcestershire Sauce
Some Fine Whiskey (Jack Daniel's works best or even Scotch)
First things first, rub the salt, pepper and garlic into the steaks then splash on some W. Sauce and the Jack on both sides and let it sit for an hour or two. The Jack Daniel's in a nice added touch, the flavors added are subtle and smoky and sure sounds impressive when your dinner guests ask you what your secret is. Grill to desired wellness, I am a fan of the ceremonial walking of the steak by the grill, in other words I like it rare. If you want to spice it up you can spread a little Chipotle butter on the steaks just before serving. You can find the recipe here.
I am a fan of presentation and consider grilling to be a form of fine art. To get those quintessential grill marks you can grease the hot grill with either bacon or you can get fatty trimmings from your local butcher. With a set of tongs just rub them over the grill and voila!
My next adventure will be the Classic BBQ Ribs but I'll need some time to write that one out. Look for it later this week.
Happy Grilling!
Jean
Saturday, June 20, 2009
Grilled Thai Basil Chicken Breasts - Friday, June 19
Its Friday, or should I say Saturday but it was Friday, the first meal for project is a recipe that I made once before with pork chops in a frying pan and not chicken on the BBQ. It is chicken with a sweet and spicy sauce, it feeds four and take about forty minutes to make, not one of the fastest meals, but a tasty one none the less. I served it with baked sweet potato and sliced tomato and cucumber. Easy and healthy!
Ingredients
4 boneless skinless chicken breasts
hoisin sauce
crushed red pepper flakes
for the Sauce
1 tablespoon toasted sesame oil (or extra virgin olive oil or what ever oil you would like)
1/3 cup Hoisin sauce
1 clove garlic minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon lime juice
1 tablespoon fresh basil cut into strips (0r 1/2 teaspoon dried basil)
1/4 cup water
If you have time, you can spread some hoisin sauce on the chicken breasts and sprinkle on some red pepper flakes as a marinade for the day or for over night. First things first, flash up the BBQ to a medium heat. As the grill is heating up you can prepare the sauce. Add your oil, garlic and crushed red pepper flakes to a medium sauce pan and saute at medium heat for about two minutes or the garlic starts to turn a little yellow. Next add the rest of the ingredients and reduce at a high heat to desired thickness. I like it the consistancy of syrup.
Next cook the chicken for six minutes per side then paint on the saucecook for another six minutes, flip them over and paint on some more sauce. It should take about 25 minutes to cook them depending on the size of the breasts. If you are uncertain of how cooked they are you can use an instant read meat thermometer and the internal temperature should read at least 165ºF.
To cook the sweet potatos in the microwave for six minutes, turning them at three minutes, before putting them in the oven. Be sure you perforate them with a fork or knife before baking and ensure you wash them too because, like other potatoes, you can eat the skin too.
The chicken can also be baked in the oven at 375ºF for 35 to 40 minutes.
You paint the sauce on at 20 minutes. To speed up grilling time you can
butterfly the chicken breasts, this increases the surface area of the chicken
and allows more surface to be marinated and sauced thus increasing the
tastiness.
This is one of our favorites, the cooking techniques can be used on pork chops,
pork tender loin and kebabs. It works best with pork and chicken. Any
questions, comments or complaints? Email me and I'll get back to you.
Enjoy!
Jean
Ingredients
4 boneless skinless chicken breasts
hoisin sauce
crushed red pepper flakes
for the Sauce
1 tablespoon toasted sesame oil (or extra virgin olive oil or what ever oil you would like)
1/3 cup Hoisin sauce
1 clove garlic minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon lime juice
1 tablespoon fresh basil cut into strips (0r 1/2 teaspoon dried basil)
1/4 cup water
If you have time, you can spread some hoisin sauce on the chicken breasts and sprinkle on some red pepper flakes as a marinade for the day or for over night. First things first, flash up the BBQ to a medium heat. As the grill is heating up you can prepare the sauce. Add your oil, garlic and crushed red pepper flakes to a medium sauce pan and saute at medium heat for about two minutes or the garlic starts to turn a little yellow. Next add the rest of the ingredients and reduce at a high heat to desired thickness. I like it the consistancy of syrup.
Next cook the chicken for six minutes per side then paint on the saucecook for another six minutes, flip them over and paint on some more sauce. It should take about 25 minutes to cook them depending on the size of the breasts. If you are uncertain of how cooked they are you can use an instant read meat thermometer and the internal temperature should read at least 165ºF.
To cook the sweet potatos in the microwave for six minutes, turning them at three minutes, before putting them in the oven. Be sure you perforate them with a fork or knife before baking and ensure you wash them too because, like other potatoes, you can eat the skin too.
The chicken can also be baked in the oven at 375ºF for 35 to 40 minutes.
You paint the sauce on at 20 minutes. To speed up grilling time you can
butterfly the chicken breasts, this increases the surface area of the chicken
and allows more surface to be marinated and sauced thus increasing the
tastiness.
This is one of our favorites, the cooking techniques can be used on pork chops,
pork tender loin and kebabs. It works best with pork and chicken. Any
questions, comments or complaints? Email me and I'll get back to you.
Enjoy!
Jean
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