This recipe is based on flavour-filled spicy turkey sausage and chicken breasts in a wonderful tomato broth with potatoes and sweet peppers. A real comfort food on a cold fall day. Makes 6 to 8 servings and is great as a left-over meal!
Ingredients:
2 tsp olive oil
4 to 6 hot italian turkey sausages (each piece sliced into 3 or 4 chunks)
4 skinless, boneless chicken breasts, sliced into 1 inch pieces
1 each red and green pepper, seeded and sliced into 1/2 inch thicks
3 large Yukon Gold potatoes, unpeeled and cut into 1 inch pieces
8 oz pkg cremini mushrooms, cut into slices
6 garlic cloves, coarsely chopped
1 small onion, coarsely chopped
20 oz (568 ml) chicken broth
1 tsp dried oregano leaves
28 oz can diced tomatoes
1 cup coarsely chopped fresh basil or parsely
1/2 tsp salt and freshly ground black pepper
Directions:
1. Heat oil in a large wide saucepan over medium high heat. Add sausage to pan and cook, turning often, until lightly browned, 3 to 4 minutes. Remove to a large plate as they are browned. Add sliced chicken to saucepan. Stir often until chicken is lightly golden, 3 to 4 minutes. Remove to plate with sausages.
2. Add peppers, garlic and onion to pan. Stir often until tender-crisp, 3 minutes. Stir in broth and oregano. Scrape up and stir any brown bits from pan bottom. Add potatoes, mushrooms and tomatoes. Return meat with any juices to pan. bring to a boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.. Remove from heat and stir in basil. Add salt and pepper to taste.
Sunday, November 14, 2010
Thai Green Curry Chicken with Peppers
Spicy chicken thighs, paired with sweet potatoes and peppers; delicious! Serve over basmati rice. Serves 2
Ingredients:
2 large plum tomatoes, cut in half
2 large garlic cloves, cut in half
1 large onion, chopped
2 tbsps Thai Green Curry paste
1 tbsp olive oil
6 skinless, boneless chicken thighs
1 medium sized sweet potato, unpeeled & cut into one each pieces
1 each yellow and red pepper, seeded and chopped into one inch pieces
10 oz (284 ml) chicken broth
1/2 tsp salt
10 cups baby spinach
1/2 cup coarsely chopped fresh basil
Directions:
1. Cut tomatoes and garlic in half. Place tomatoes, garlic and chopped onion into food processor fitted with a metal blade. Add curry paste. Puree mixture, scraping down sides as necessary.
2. Heat oil in a large wide saucepan over medium heat. Add chicken and cook until gold-tinged, about 3 minutes per side. Once chicken is golden, stir in broth and salt. Using a wooden spoon, scrape up any brown bits from bottom of pan and stir. Stir in tomato mixture, potatoes and peppers. Bring to a boil. Cover and reduce heat to medium-low. Simmer, stirring occasionally , untiil chicken and potatoes are tender, about 25 minutes. Turn off heat. Stir in spinach until wilted, 1 to 2 minutes. Remove from heat and stir in basil. Serve over basmati rice.
Ingredients:
2 large plum tomatoes, cut in half
2 large garlic cloves, cut in half
1 large onion, chopped
2 tbsps Thai Green Curry paste
1 tbsp olive oil
6 skinless, boneless chicken thighs
1 medium sized sweet potato, unpeeled & cut into one each pieces
1 each yellow and red pepper, seeded and chopped into one inch pieces
10 oz (284 ml) chicken broth
1/2 tsp salt
10 cups baby spinach
1/2 cup coarsely chopped fresh basil
Directions:
1. Cut tomatoes and garlic in half. Place tomatoes, garlic and chopped onion into food processor fitted with a metal blade. Add curry paste. Puree mixture, scraping down sides as necessary.
2. Heat oil in a large wide saucepan over medium heat. Add chicken and cook until gold-tinged, about 3 minutes per side. Once chicken is golden, stir in broth and salt. Using a wooden spoon, scrape up any brown bits from bottom of pan and stir. Stir in tomato mixture, potatoes and peppers. Bring to a boil. Cover and reduce heat to medium-low. Simmer, stirring occasionally , untiil chicken and potatoes are tender, about 25 minutes. Turn off heat. Stir in spinach until wilted, 1 to 2 minutes. Remove from heat and stir in basil. Serve over basmati rice.
Jerked BBQ Pork
Don't be put off by the ingredient list, as you probably have most of these on hand and it only takes a few minutes to coat the tenderloin. This will serve 4 easily. It goes well with brown rice and a green vegetable, such as steamed broccoli.
Ingredients:
2 large garlic cloves
1 jalapeno or 1 tsp minced pickled jalapeno
1 green onion
2 tbsps coarsely chopped parsley
1 tbsp lime juice
1 tbsp paprika
2 tsps brown sugar
2 tsps ground ginger
2 tsps cinnamon
1 tsp salt and freshly ground black pepper
1/8 tsp ground nutmeg
2 pork tenderloins, each about 3/4 lb (375 grams)
Directions:
1. Slice garlic cloves in half. Core and seed jalapeno, then coarsley chop. Slice onion. Place in food processor. Add parsley, lime juice, paprika and seasonings. Pulse until paste forms, scraping down sides as needed. Rub evenly over pork. Place on a plate. Cover with a bowl so that coating won't be disturbed. Refrigerate at least one hour, preferrably overnight.
2. Preheat oven to 350F. Place tenderloins in a roasting pan and cook for about 25 minutes, or until a meat thermometer reads 155F. Allow to rest in pan on stove top for 5 minutes before slicing.
Ingredients:
2 large garlic cloves
1 jalapeno or 1 tsp minced pickled jalapeno
1 green onion
2 tbsps coarsely chopped parsley
1 tbsp lime juice
1 tbsp paprika
2 tsps brown sugar
2 tsps ground ginger
2 tsps cinnamon
1 tsp salt and freshly ground black pepper
1/8 tsp ground nutmeg
2 pork tenderloins, each about 3/4 lb (375 grams)
Directions:
1. Slice garlic cloves in half. Core and seed jalapeno, then coarsley chop. Slice onion. Place in food processor. Add parsley, lime juice, paprika and seasonings. Pulse until paste forms, scraping down sides as needed. Rub evenly over pork. Place on a plate. Cover with a bowl so that coating won't be disturbed. Refrigerate at least one hour, preferrably overnight.
2. Preheat oven to 350F. Place tenderloins in a roasting pan and cook for about 25 minutes, or until a meat thermometer reads 155F. Allow to rest in pan on stove top for 5 minutes before slicing.
Easy Tomato Salads
Tomatoes are so great for you---loaded with lycopene, which is thought to prevent cancer. Here are just a few ideas for easy salads to make with tomatoes.
1) Mediterranean Tomato Salad:
Thickly slice tomatoes and arrange on a large platter. Drizzle with olive oil and sprinkle with salt, pepper and dried oregano. Scatter slices of bocconcini cheese and pitted black olives overtop. Sprinkle heavily with freshly sliced basil leaves.
2) Double Tomato-Potato Salad:
Slice grape tomatoes in half and coursely chop oil-packed sundried tomatoes. Stir into a bowl of small new potatoes that have been cut in half, boiled and cooled to room temperature. Sprinkle with chopped fresh basil and sliced green onions, salt and pepper.
3) Veggie'n'Pasta Salad:
Cut ripe, firm plum tomatoes into large chunks & toss with chunky pieces of english cucumber and green pepper. Toss with cooked (al-dente) penne pasta and drizzle with a mixture of olive oil, garlic powder, salt, pepper, oregano and basil. Sprinkle with freshly grated parmesan or romano cheese.
4) Lightly toss chopped tomatoes with chopped avocado, strips of thinly sliced sweet red peppers and green onions. Drizzle with olive oil, lime juice, salt and pepper.
1) Mediterranean Tomato Salad:
Thickly slice tomatoes and arrange on a large platter. Drizzle with olive oil and sprinkle with salt, pepper and dried oregano. Scatter slices of bocconcini cheese and pitted black olives overtop. Sprinkle heavily with freshly sliced basil leaves.
2) Double Tomato-Potato Salad:
Slice grape tomatoes in half and coursely chop oil-packed sundried tomatoes. Stir into a bowl of small new potatoes that have been cut in half, boiled and cooled to room temperature. Sprinkle with chopped fresh basil and sliced green onions, salt and pepper.
3) Veggie'n'Pasta Salad:
Cut ripe, firm plum tomatoes into large chunks & toss with chunky pieces of english cucumber and green pepper. Toss with cooked (al-dente) penne pasta and drizzle with a mixture of olive oil, garlic powder, salt, pepper, oregano and basil. Sprinkle with freshly grated parmesan or romano cheese.
4) Lightly toss chopped tomatoes with chopped avocado, strips of thinly sliced sweet red peppers and green onions. Drizzle with olive oil, lime juice, salt and pepper.
Grilled Veggie Sandwich
You can use whatever bread you like for this--just use something substantial. The recipe calls for focaccia bread. I would also use a good 12 grain bread and lightly toast it before stacking it with veggies. Fresh tomatoes, with tender grilled peppers, onions, eggplant and zucchini sandwiched between your favourite bread make a delicious lunch or light dinner. This recipe makes 4 sandwiches.
Ingredients:
2 large firm but ripe tomatoes
1 japanese eggplant (smaller than the ones you are probably used to)
1 small yellow or green zucchini
1 red pepper
1 small red onion
1 tbsp olive oil
2 tsps balsamic vinegar
1 tsp dried basil or oregano
1/2 tsp salt and freshly ground black pepper
8 thick slices of focaccia or your choice of bread
2 tsps Dijon mustard
1 tsp liquid honey
Directions:
1. Lightly oil a baking sheet. Preheat oven to 450F. Slice each tomato into 4 thick rounds and set aside. Slice unpeeled eggplant diagonally into 1/2 inch thick rounds.Cut zucchini lengthwise into 8 long slices, about 1/4 inch thick. Core and seed pepper and then slice into eighths. Peel onion and cut into 1/4 inch thick rounds.
2. Place all veggies (except tomotaoes) into a large bowl. Pour in oil and vinegar and then sprinkle with basil, salt and pepper. Mix until well coated.
3. Place coated vegetables on baking sheet and bake in preheated oven for about 10 minutes, tossing lightly after 5 minutes. They should be tender and lightly browned. Lightly toast bread.
4. Meanwhile, in a small bowl, stir Dijon & honey. Spread on all slices of toasted bread. Layer with alternating slices of tomatoes and veggies. Top with other slice of bread and cut diagonally in half. Serve warm or at room temperature.
Ingredients:
2 large firm but ripe tomatoes
1 japanese eggplant (smaller than the ones you are probably used to)
1 small yellow or green zucchini
1 red pepper
1 small red onion
1 tbsp olive oil
2 tsps balsamic vinegar
1 tsp dried basil or oregano
1/2 tsp salt and freshly ground black pepper
8 thick slices of focaccia or your choice of bread
2 tsps Dijon mustard
1 tsp liquid honey
Directions:
1. Lightly oil a baking sheet. Preheat oven to 450F. Slice each tomato into 4 thick rounds and set aside. Slice unpeeled eggplant diagonally into 1/2 inch thick rounds.Cut zucchini lengthwise into 8 long slices, about 1/4 inch thick. Core and seed pepper and then slice into eighths. Peel onion and cut into 1/4 inch thick rounds.
2. Place all veggies (except tomotaoes) into a large bowl. Pour in oil and vinegar and then sprinkle with basil, salt and pepper. Mix until well coated.
3. Place coated vegetables on baking sheet and bake in preheated oven for about 10 minutes, tossing lightly after 5 minutes. They should be tender and lightly browned. Lightly toast bread.
4. Meanwhile, in a small bowl, stir Dijon & honey. Spread on all slices of toasted bread. Layer with alternating slices of tomatoes and veggies. Top with other slice of bread and cut diagonally in half. Serve warm or at room temperature.
Simple Stawberry Cream Cake
This recipe comes from an old Chatelaine magazine. I had a stack of them that I was tossing out, so I went through and cut out a bunch of the recipes, which I will post here and then get around to trying at some point. I may tweek them a bit to my liking. This one caught my eye because it looks so yummy! I am using low-fat yoghurt instead of full fat, but there are plenty of calories in the whipping cream!
Ingredients:
1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla
1 cup plain low-fat yoghurt
1/2 cup rasberry jam
2 (9 inch) store-bought, fluted flan cake bases
2 tbsps orange liqueur (optional)
2 cups thickly sliced strawberries
Directions:
1. In a chilled bowl, using an electric mixer, beat cream with sugar and vanilla until stiff peaks form when beaters are lifted. In a small bowl, stir yoghurt with 1/4 cup of the jam. Using a spatula, fold the mixture into the whipped cream. Refrigerate.
2. Generously brush tops and sides of cake with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to the rim. Sprinkle half of the berries on top. Repeat with the other cake layer, cream and berries, ending with the berries. Gently press the cake layers as they are layered. Refrigerate for up to 4 hours. Refrigerating overnight is NOT recommended. Makes 10 wedges.
Ingredients:
1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla
1 cup plain low-fat yoghurt
1/2 cup rasberry jam
2 (9 inch) store-bought, fluted flan cake bases
2 tbsps orange liqueur (optional)
2 cups thickly sliced strawberries
Directions:
1. In a chilled bowl, using an electric mixer, beat cream with sugar and vanilla until stiff peaks form when beaters are lifted. In a small bowl, stir yoghurt with 1/4 cup of the jam. Using a spatula, fold the mixture into the whipped cream. Refrigerate.
2. Generously brush tops and sides of cake with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to the rim. Sprinkle half of the berries on top. Repeat with the other cake layer, cream and berries, ending with the berries. Gently press the cake layers as they are layered. Refrigerate for up to 4 hours. Refrigerating overnight is NOT recommended. Makes 10 wedges.
Subscribe to:
Posts (Atom)