Sunday, 2 April 2017

Lemony Basil Chicken Crepes with Curry Sauce

A keeper...a keeper...a keeper!   Alive magazine has come through again!   From start to finish, this recipe impressed me.   I loved how you can make the components ahead of time.  I made the crepes, broccoli and chicken well in advance as well as prepping the garnish and a few items for the sauce.  All I had to do at dinner time was make the sauce and heat up the filling and crepes!  I see many possibilities with this recipe....my grade 9 Foods classes could make this....I will make it for dinner again...I could make it for company....and I could even make this either camping or glamping! 

As far as flavours and textures, this recipe has many dimensions.  The flavours work.  I was worried when making the crepes as I was sampling a few pieces.  I thought the lemon was going to be overwhelming....not so at all...remember...sweet, spicy, sour, salty....they balance each other out.  The textures reminded me of my first Ethiopian restaurant experience in Edmonton, AB. They use a crepe like bread called injera topped with various spicy dishes...no cutlery...one uses the bread to scoop up the filling.  I am thankful for this memory two weeks before I head back to that city where I will scout out that same restaurant.  In the future, I can see making the crepe and the sauce with many filling ideas like:  cottage cheese, paneer, cauliflower, spinach, chick peas, spinach, lentils....anything that goes well with curry...yum!  I do hope you make this recipe.....your taste buds will thank you!


http://www.alive.com/recipe/lemony-basil-chicken-crepes-with-curry-sauce/

Buffet Style Dinner

The Finished Product!

Squash Lentil Soup with Dukkah

Don't let the long list of ingredients scare you!  This soup is worth the measuring!  A little hint if you are feeling overwhelmed is to use frozen diced butternut squash to save some time.  I just brought the soup to a boil after the 10 minute mark with the lentils and cooked the frozen squash with the lentils in the soup...easy peasy!  The bonus is that there is no squash mess to clean up once you roast it. Up to you....you miss out on the roasted flavour, but the soup is still delicious.  I have tried it both ways, and I am not sure which one I will choose next time...The soup freezes really well!  



http://www.alive.com/recipe/squash-lentil-soup-with-dukkah/

Friday, 10 February 2017

Cauliflower Nuggets

I love the idea behind the "Tasty" you tube channel.  Be warned:  it gets addicting to watch the quick videos that show recipes from start to finish in sometimes under 2 minutes!

This recipe was neutral for us.  It was a bit time consuming, and we are on the fence if we would make them again.  They were tasty and great to have leftover in the fridge for a snack.  Give them a try and see what you think! 


https://www.youtube.com/watch?v=db8h8VuN388

Cauliflower Nuggets

Smoky Vegetable and Wheat Berry Stew

This recipe is a hit!  As per my usual first time making a recipe, I made a few adjustments.  First, I used farro instead of wheat berries for the simple reason that the bulk store did not have any wheat berries and I had farro at home.  I left out the sage and parsley as I wanted to simply enjoy the smoked paprika flavour.  I was torn about the swiss chard.   My gut wanted to use kale, but I thought I should try the chard as it has been a long time since I have had swiss chard.   I loved the farro...loved the flavours and textures.  I do wonder if kale would be better as the chard seemed to get too soft and that texture stood out compared to the beans and farro.    Kale might also be less interfering as a flavour.   I can see myself making this again and look forward to freezing some to have for lunch in the next few weeks.  Maybe this might be my soup club choice next year.....


http://www.vegetariantimes.com/recipe/smoky-vegetable-and-wheat-berry-stew


 
Smoky Vegetable and Farro Stew


Wednesday, 4 January 2017

Basic Cornmeal Muffins







These muffins are a crowd favorite!  Many people forget about cornmeal when they make muffins or bread.   The favorite variations from my grade 9 students  are either strawberry jam or a combo of cheese/bacon/green onions.  Remember to cook your bacon first and crumble it into the batter.  A small hint about the cheese:  use a sharp tasting cheese to not lose the flavor of the cheese:  old cheddar, smoked cheese, blue cheese, parmesan, or you think of a few.....Enjoy!















BASIC CORNMEAL MUFFINS

 

Ingredients:

 

125 ml          cornmeal

125 ml          buttermilk or sour milk

 

125 ml          flour

30 ml           granulated sugar

5 ml             baking powder

1.25ml          salt

 

    ½             egg

30 ml           oil

 

 30 ml          chosen variation – cheese, jalepenos, jam, berries, corn, bacon, ham, etc.

 

 

Method:

 

Preheat oven to 400 F.  Line muffin tin with liners.

 

  1. Combine cornmeal and buttermilk and let stand for 10 minutes.
  2.   In medium bowl, combine dry ingredients 
  3.   Lightly beat egg.  Add oil and stir well.  Add to cornmeal mixture. 
  4. Add wet ingredients to dry ingredients, stirring just until moistened.  YOU MAY ADD YOUR VARIATION AT THIS STEP OR AT #5. 
  5. Spoon batter into muffin tins.  Using a small spoon, make a well in the center of each muffin and fill with 5 ml of each variation.    
  6.   Bake for 15-20 minutes.  Let muffins sit for a few minutes before removing them from the pan.

Sunday, 1 January 2017

Peri Peri Chicken or Prawns

 
 
This marinade is soooo delicious on either butterflied chicken or prawns.   I learned this recipe from a Mission Hill Winery South African culinary seminar many years ago.  I use it quite often as what else can I do with all the hot peppers my husband has been drying out.....see photo below!
 
 
Here is the recipe for the marinade:
 
Ingredients:
 
1 kg prawns  OR 1 whole chicken  (bigger prawns are better...on skewers to BBQ)
 
 
2 peri peri peppers or red fresno peppers...I have used both fresh and dried of many varieties of hot red peppers
 
4 tbsp.  fresh lemon juice
 
1 tbsp. chopped garlic
 
1 tbsp. paprika
 
1 tsp. salt
 
150 mL  corn oil
 
 
 
Method:
 
 
- Remove stem from peppers.  Add peppers, garlic, lemon juice, paprika and salt into a mortar and grind OR blend in a blender or food processor.
 
- Add oil SLOWLY and mix.
 
 
- Marinate the peeled prawns for 30 minutes OR marinate the whole butterflied chicken overnight!
 
 
- Place prawns on skewers and grill OR grill the chicken as you would a butterflied chicken....low and slow!
 
- YUMMY!!!  Enjoy!
 
 
 
 
PART of our hot pepper collection with a double batch of the sauce!
 
 
 

 
A butterflied chicken freshly marinated!

Thursday, 1 September 2016

Chicken Fajitas with Marinated Purple Cabbage

This post is going to be brief, and I don't have a photo as it was too delicious to pause and take one! 
This fajita seasoning is a GREAT substitute for the packaged seasoning in the stores.  I used half the recommened sugar, and it was great!  I think a suitable ratio would be to use this on 3 chicken breasts sliced, 3 peppers sliced, and 1 onion sliced. I recommend three different colours of peppers for something visually appealing.  Once the chicken is cooked and the veggies are added and softened, add your spice mixture.  You will need to add some water to make a sauce as the cornstarch is in the spice mixture to thicken the sauce!   It depends on how much filling you put in each tortilla to really judge how many they make.  Don't forget a dollop of sour cream inside!  For extra flavor and texture, try placing the marinated purple cabbage inside as well - YUM! 




http://allrecipes.com/recipe/232967/fajita-seasoning/












Marinated Purple Cabbage:




½ head of purple cabbage


1 to 2 ratio of fresh lime juice: olive oil


Salt and pepper to taste


 


Slice or chop cabbage.  Massage oil on cabbage to soften.  Add lime juice; and salt and pepper to taste!