Wednesday 10 September 2014

Summer isn't over yet!

I can't believe that it's already September. It seems like yesterday was the beginning of May, a time when I had the whole summer at my fingertips. Now the weather is changing but my cooking style definitely isn't! Here's a great recipe that you should immediately prepare and throw on the grill! Why? Because frankly, it takes less than 30 minutes from prep to table, AND it is freaking delicious.
I first had this meal as leftovers on a visit to my dad's and was immediately addicted. Get grillin'.

Cajun Chicken Thighs

Adapted from Weber's Big Book of Grilling

prep time: 15 mins
cook time: 10 mins

Your shopping list:

Rub:
1 Tbsp brown sugar
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
2 tsp freshly ground pepper
2 tsp kosher salt

Meat:
16 (4 oz) boneless, skinless, chicken thighs

What to do with it:

  1. Mix rub ingredients together in a small bowl
  2. Rinse and dry chicken thighs
  3. Coat thighs with dry rub
  4. Spray thighs with olive oil
  5. Grill over direct medium heat for about 8-10 minutes, or until juices run clear, turning once halfway through cooking time
  6. Serve with roasted veggies and potatoes, or a side of your choice!

Tuesday 17 June 2014

The Tastiest Taters

Have I mentioned that I love barbecuing? Pretty much everything I eat tastes better on the grill, and this recipe is no exception. That being said, if you find yourself grill-less, this tasty potato salad can also be made in the oven. The great thing about this recipe is that it tastes delicious hot, warm, or cold. It can be made ahead of time which will save you the effort of timing your meal perfectly (something I fail at).




Pistachio Pesto Potatoes

From Weber's Way To Grill
Serves: 4-6
Prep time: 15 minutes
Cook time: 25 minutes (half boiled, half grilled)

Your Shopping List:

1 garlic clove
1 cup tightly packed fresh basil leaves
1/4 cup shelled unsalted pistachios
1/2 cup mayo
2 tsp white wine vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

8 medium potatoes (the original recipe calls for yellow potatoes, but I've used various kinds)
kosher salt (if you don't have kosher, regular will do)
2 large red or yellow pepper
2 Tbsp olive oil
freshly ground black pepper
2 Tbsp torn fresh basil, optional


What to do with it:

Pesto

  1. In small food processor, mince garlic cloves
  2. Add basil and pistachios, and pulse until they are finely chopped
  3. Mix these ingredients together with the mayo and white wine vinegar
  4. Set aside until your vegetables are cooked 

Veggies

  1. Cut washed, unpeeled potatoes in half lengthwise and then in thirds and place in a large pot
  2. Cover potatoes with water and bring to a boil
  3. Reduce heat to a simmer and cook potatoes for 5-10 minutes, or until barely tender
  4. Cut peppers into 3 inch chunks
  5. Drain water and toss the potatoes and peppers in olive oil and salt
  6. Pre-heat the grill and a grill pan to medium
  7. Grill the potatoes and peppers over direct heat for about 10-15 minutes, turning occasionally, until the potatoes are nicely seared
  8. Remove from heat and return to the pot or a new bowl
  9. Toss veggies with pesto and garnish (optional)
  10. Eat them now or wait until later!


A taste of thai

I've been somewhat restricted in what I can eat because my dentist wants me to eat "soft foods" to help with jaw issues. On Valentine's Day, Matt and I had a low-key evening and ordered thai. As always, I wanted Pad Thai, but was also tempted by a red curry dish. So, we ordered both! We both agreed that the curry was pretty much amazing. The vegetables were soft enough that I barely had to chew them, and the flavours were amazing. Now it's all that I want to eat!

Last night I came home from the gym and didn't think I had enough of the veggies called for to make the curry myself. I decided to substitute a few things and this is what I got:

Red Thai Curry Chicken & Vegetables



Your Shopping List:


1 Tbsp sesame oil
1/2 Tbsp grated ginger
2-3 garlic cloves, minced
1 lb chicken breast, cut into bite sized pieces
1 medium red pepper, chopped
1 small onion, diced
2 medium carrots, peeled and sliced 
1 medium zucchini
1 can coconut milk
1 Tbsp cornstarch
2 Tbsp red curry paste
1/3 tsp coriander
1 tsp fish sauce
pepper, to taste



What to do with it:

  1. Heat sesame oil in a large deep pan or work over medium heat
  2. Add garlic and ginger to the pan and stir for 30 seconds
  3. Add chicken to the pan and fry, stirring often, for 3-5 minutes (or until chicken is cooked on the outside)
  4. Mix in onion and cook for 2 minutes, stirring as needed
  5. Add remaining veggies to the mixture and cook for 5 or so minutes
  6. In a small bowl, mix together cornstarch, red curry paste and a bit of coconut milk
  7. Mix in the cornstarch concoction and the remaining coconut milk to the pan
  8. Add fish sauce, coriander and pepper
  9. Stir well, and simmer for 5-10 minutes (if you want your veggies soft, cook for longer)
  10. Ensure that the chicken is cooked before serving
  11. Serve with jasmine rice or rice noodles
  12. Enjoy!

Monday 26 May 2014

Blast From My Past

I really, really, really love pasta.
I really, really, really love cooking.
I really, really, really hate doing dishes.

This recipe is perfect because it only incorporates two of those things: Pasta & Cooking.

This one-pot meal is great because you don't wind up doing dishes for meat, sauce and pasta. It's one of my favourite meals and reminds me of living at home when my step-mama was doing some of the cooking. I've taken the recipe and modified it to suit my taste buds & hatred of doing dishes.


"Blast From the Pasta"

Adapted from Crazy Plates Cookbook


Your Shopping List:

1lb or so of Extra-lean ground beef or turkey
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 tray of sliced mushrooms, or a handful that you will slice yourself
1 28oz can of diced tomatoes, no salt added
1 can cream of mushroom soup (look for some without MSG)*
1 can of tomato soup (no msg)
1/4 cup of milk*
1 tsp chili flakes
1/2 tsp paprika
3/4 tsp oregano
1/2 tsp chili powder2 handfuls of washed baby spinach
any other vegetables you like in pasta
3 cups of dry pasta such as penne or fusili

*if you don't have any cream of mushroom soup, you can use extra mushrooms, milk and a bit of plain yogurt or sour cream. The flavour isn't as rich, but it's still tasty!


What to do with it:

  1. Cook the meat in a large non-stick pan over medium high heat (I use a deep lagostina pan that a lid)
  2. When the meat is cooked through, add in the veggies and cook until they start to become tender - about 5 minutes
  3. Add the canned tomatoes and soups; stir well
  4. Add the remaining ingredients and bring to a boil
  5. Lower heat to a simmer, and cook, lid on, for 30 minutes - stirring occasionally
  6. Serve, allow to cool slightly, and enjoy!

Tuesday 20 May 2014

One time I ate this and it was amazing.

I bought some thighs for a great price and was trying to find something new and exciting to do with them. I stumbled across an awesome recipe and decided to alter it to suit my taste buds! I served it with a heaping portion of spinach. 

Rosemary Sriracha Chicken Thighs

found here and altered 
Prep time: 5 minutes
Marinating time: at least 1 hour
Cook time: 45 minutes
Serves: 4 if you have side dishes as well

Your shopping list:

1/4 cup plain yogurt (or whatever you have left in a container)
2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp dried rosemary
3 Tbsp Sriracha
2 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
8-10 small bone-in, skin-on chicken thighs (or fewer if they're larger thighs), trimmed of excess fat

What to do with it:

  1. In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper (if you want to save dishes and only have a bit of yogurt left in your container, you can mix all of these ingredients in the container itself)
  2. Place chicken thighs in a large ziploc bag or bowl and add the marinade
  3. Mix well to coat each piece and then refrigerate the chicken for at least an hour (I left mine in all afternoon)
  4. When your hunger kicks in - preheat oven to 375F
  5. Arrange chicken thighs in a single layer in a baking dish or broiler pan
  6.  Bake 35 to 40 minutes, or until chicken is cooked through
  7. Broil on high for 4 minutes, until skin is crispy and golden brown  (make sure your dish is "broil" safe)
  8. Enjoy!

Tuesday 22 April 2014

Detox time

After an amazing, yet tiring week's vacation in Puerto Plata, I'm ready for something that will help me get back on the health wagon. I took yesterday off and did groceries but didn't really plan out any meals for the week. I've decided that soup is on the menu tonight. I'm disappointed that I didn't remember to buy celery, but I'll have to do without. I generally make minestrone soup, but have no beans or regular potatoes. SO, what I've got here is a homemade vegetable soup, chock-full of deliciousness!



Veggie Soup for the "gotta make up for the terrible eating on vacation" Soul

Your shopping list:

1-2 Tbsp Olive oil
1 large onion, diced
4-5 garlic gloves
1 large sweet potato, cut into bite sized pieces
1 med zucchini, chopped
2 med carrots, chopped
1 head of broccoli, chopped
handful of green beans, cut into bite sized pieces
handful of spinach
1 large can diced tomatoes, no salt added
handful of mushrooms, sliced
turmeric, to taste
1 litre chicken broth
salt and pepper, to taste
oregano, to taste
basil, to taste


What to do with it:


  1. in a large pot, heat olive oil
  2. add onion, garlic and carrots to pot and  cook, stirring often for 5 mins
  3. add green beans, zucchini to pot and stir well
  4. mix in diced tomatoes, mushrooms and broccoli
  5. pour broth into the pot and stir in seasonings
  6. simmer for 20-30 mins (or until veggies are cooked enough for you)
  7. Enjoy :)


Saturday 12 April 2014

Better than granny's granola

Healthy Start Breakfast

It's easy to claim that you don't have time to eat breakfast and that finding something quick, easy, and healthy is next to impossible. Don't be that person. Instead, be the person who makes a batch of granola on the weekend and has a healthy option on the go.
I modeled this recipe after Dorset Cereals Honey Granola. I've made it twice and this is a rough idea of what to do!

Your Shopping List:

2 cups oats
1/4 cup rye flakes
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup flaked almonds
1/3 cup crushed pecans
Pinch of salt
1 tsp vanilla
2 Tbsp honey
1 Tbsp oil

What to do with it:


  1. Preheat oven to 300.
  2. Mix all dry ingredients in large bowl.
  3. Add vanilla, honey, and oil.
  4. Mix well and then spread granola on baking sheets. A thin layer is preferable.
  5. Bake for 10 minutes and then stir granola.  Bake for an additional 5 minutes,  or until it looks golden.  Be careful not to overcook it!
  6. Let cool and store in airtight container (I like Mason jars).  Serve the granola with plain Greek yogurt and fruit.

Friday 10 January 2014

Ribs Worth Rubbing

This one time I made ribs and they were absolutely disgusting. I spent all afternoon making them and they were so gross even Matt wouldn't eat them -so into the garbage they went. That was about three years ago, before I knew how to find a good recipe and alter it to suit my tastes. I've made this rib rub & sauce combo a handful of times and it has been a hit with everyone who has tried it. I must admit I've toned down the heat to suit the tastes of a friend! 

Without further ado, I present:

The World's Best Ribs

Inspired by: My Life as a Mrs cooking instructions and rib rub, and this guy's sauce.

prep time: 10-15 minutes
cook time: 6.5 hours max (includes slow-cooking and making sauce while cooking ribs)

Your Shopping List:

A package of two racks of ribs

Rub:

1/4 cup cumin
1/4 cup packed brown sugar (optional because I've omitted it twice and they were still delicious)
1/2 cup paprika 
1/4 cup chili powder
1 Tbsp cayenne
1 Tbsp garlic powder
1-2 tsp salt (original recipe calls for wayyy too much)
freshly ground pepper

Sauce:

1 cup brown sugar
1/4 cup sriracha sauce
1/2 cup white rum
1/2 cup ketchup
1/4 cup low sodium soy sauce
1/4 cup Worcestershire sauce
2 cloves of garlic, crushed or very finely minced
1 tsp ground dry mustard
ground black pepper to taste


What to do with it:

Rub it on!
Ribs

  1. Spray slow cooker insert with olive oil/non-stick spray
  2. Rinse ribs and pat dry
  3. Coat ribs evenly with approx 1/2 cup of dry rub
  4. Place ribs in slow cooker insert bone-side in - You may need to intertwine the racks so that it all fits
  5. Cook on low for 5-6 hours

Sauce

  1. Heat all sauce ingredients in a small saucepan over medium heat
  2. Stirring occasionally, simmer for 30 minutes (reduce heat as needed)
  3. Set aside to cool, and refrigerate until ready for use
Sauce & Ribs
  1. Spray grill with olive oil, or other non-stick spray and preheat to medium high heat
  2. Coat ribs with bbq sauce and placeon the grill, meat side down
  3. Cook for 2-3 minutes and then flip, rib-side down. Baste the meat again, close the lid and cook for another 2-3 minutes
  4. Repeat three or so more times and then remove
  5. They will fall apart. They will be delicious!
  6. Serve with green beans & potatoes, or whatever you so choose.
Don't judge my photography skills - these are amazing.


Fries that don't end up on your thighs

I love potatoes. I would eat them all every day if my diet would allow it. Unfortunately, they're not the healthiest side dish. Thankfully, I also love sweet potatoes! This is a recipe that my momma made for us pretty often back in the day and was the only way I enjoyed them until recently. It's a great way to spice up a meal and takes pretty much no time at all to make! I love the combination of sweet and spicy it creates.


"Spicy Yam Oven Fries"

inspired by my wonderful mom!


Your shopping list:

1 1/2 - 2 yams or sweet potatoes
2 Tbsp soy sauce (or use tamari like my mom does. It's the best option if you're gluten intolerant because there's less wheat)
1 1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp mustard powder
1/4 tsp garlic podwer
1 Tbsp olive oil

What to do with it:

  1. Preheat oven to 400 F
  2. Cut the yams/sweet potatoes into thirds, then slice like fries and place in a medium sized bowl
  3. Whisk together the sauce ingredients in a small bowl, and then pour over the fries
  4. Arrange the fries on a baking sheet, and bake for approx 10 minutes.
  5. Enjoy!