Romesco Chicken with Kale Mashed Potatoes

Having a little comfort food doesn't have to mean foregoing nutrition and quality ingredients. In fact, I'm a firm believer that it enhances the recipe. I spent the afternoon catching up on new British murder mysteries. No better time to wolf down some nachos with fresh salsa, guacamole and chopped jalapeño, olives and sharp cheddar. And brownies. And beer. And some leftover Doritos. And more brownies. Even junk food can dig a fresh twist.

To continue today's theme we have Romesco chicken with kale mashed potatoes. Crispy skinned chicken thighs in a tangy pepper and tomato sauce with ground almonds (pumpkin seeds if you have nut allergies) and plenty of garlic. Comfort at it's finest, as long as you're willing to put the Doritos down long enough to make it.

From: http://avocadoadaynutrition.com

Serves 4

Ingredients

Potatoes

• 1 1/2lb yukon potatoes, quartered
• 1 bunch of kale, chopped
• 1/2 cup chicken stock
• 1/2 cup yoghurt
• salt and pepper

Chicken

• 1lb chicken thighs, skin on and bone in
• olive oil
• salt and pepper
• 4 cloves garlic, minced
• 1/2 cup slivered almonds
• 1 1/2 cups panko crumbs
• 1 jar roast red peppers, drained
• 1 15oz can of fire roasted tomatoes
• 1/2 cup flat leaf parsley, chopped

Method

Fill a large pot with water, a teaspoon of salt and bring to a boil. Add the potatoes and boil for 7-10 minutes, until softened. Throw in the kale and boil another minute. Drain the potatoes of water, add the chicken stock, yoghurt and mash with a fork or standing mixer. Add salt and pepper to taste.

For the chicken, heat a frying pan with a tablespoon of oil on medium-high heat. Place half the chicken in the pan, skin side down and let cook for 5 minutes or until skin is browned. Flip and cook another 4-5 minutes. Remove from pan and cook the other half of the chicken. Once complete, set the chicken aside and wipe down the pan. Add another tablespoon of oil to the pan and the garlic and heat for 30 seconds. Add the crumbs and almonds, combining well with the garlic. Pour into a food processor or blender and add the peppers and tomatoes. Blend until well combined.

Return the sauce to the frying pan and place the chicken thighs on top. Add a little chicken stock to thin the sauce to your desired consistency and stir to coat the chicken. Serve on top of the potatoes with a little flat leaf parsley sprinkled over top.

Don't Fear the Vegan: Cheezy Quinoa & Chick Pea Skillet with Heirloom Tomatoes

When I found this recipe, I went back to my blog to compare it with my other vegan recipes and...

Well, there wasn't much there. I have a vegetable side dish and a creamed soup made with coconut milk.

I truly am on the 'eat less meat' bandwagon. I got on it a long time ago and have found some delicious vegetarian recipes while appreciating a low-cost meal by comparison to many of my meat-filled options. It's just that the bandwagon has so many great detours through steak village and sausage alley. I get distracted!

This one got my attention though, because as I read through the recipe, I figured it had a shot at being flavourful. For one, the basil, tomato and balsamic topping is a favorite combination in this household. It's fresh and chalked full of dynamic tastes. The second sign was that the two neutral components are well seasoned before they're combined. The quinoa is salted and mixed with nutritional yeast and the chick peas are toasted and seasoned with an interesting mix of paprika and maple syrup.

Finally, I've read about nutritional yeast and wanted to try it. For those of you who know about as much as I did a week ago, it's a pure form of yeast grown for its' nutritional value. A tablespoon's worth has about 8 grams of protein and 4 grams of fiber. It's also a good source of magnesium and a host of other nutrients (http://bestnaturalfoods.com/nutritional_yeast.html). It has a lovely umami flavour and often binds ingredients like cheese does.

Try it. I enjoyed it, Ruedi enjoyed it, it was an easy weeknight meal to prepare and it goes great with bacon! I'm kidding...kind of.

From:  http://kblog.lunchboxbunch.com

Serves 4-6

Quinoa

• 1 1/4 cup quinoa
• 2 cups water
• 1 t salt
• 1/2 cup nutritional yeast

Chick Peas

• 3 cups cooked chick peas (if you're buying them dried, I've made some notes below)
• 1 t paprika
• 2 t maple syrup
• 1/2 t ground pepper
• salt to taste
• 2 t olive oil

Tomato

• 2 cups fresh chopped tomatoes
• 1/4 cup fresh chopped basil
• 2 T balsamic vinegar
• 2 cloves garlic minced
• 1/2 t red pepper flakes
• 2 T lemon juice

Method

Quinoa: Boil the water and add the quinoa and salt, covering the pot and simmering for 10 minutes. Turn off the heat and allow the quinoa to sit for another 10 minutes, still covered. Remove the lid and fluff the quinoa with a fork. Mix in the nutritional yeast and set aside.

Chick Peas: If you are using dry chick peas, rinse and soak them in a pot overnight, and then cover and simmer them for 45 minutes. This will give you a chick pea akin to the canned variety. Heat the olive oil on medium heat. Toss in the chick peas, coating them with the oil and letting the chick peas toast for a few minutes. Add the paprika and stir well. Pour in the maple syrup and toss with a little salt. Set aside.

Tomatoes: Combine all ingredients in a bowl.

Together: Toss a few spoonfuls of chick peas in with the quinoa. To serve, pour the quinoa on to a platter and spoon the remaining chick peas on top. Add the tomato mix on top of that and sprinkle a little sea salt over the entire platter.

Sloppy Cabbage Rolls

Yes, 'tis the season. I'm working my way out of the salad scene and into warm meals to complement the fall weather. Prepare yourself for soups, casseroles and everything cozy.

I can't say I've ever been sold on cabbage rolls, but I'm also not much of a connoisseur on the item. I did, however, have an enormous cabbage given to me and no interest in making five different types of coleslaw to use it. Pickling the thing was an option, but I wasn't up for that either. Given our current weather situation, this warm and easy one pot dish sounded like just the ticket. I spiced it up with some Worcestershire and Chorizo to enhance the recipe's subtle flavours. Depending on your cabbage size, this dish could wind up serving ten to twelve. It should freeze well, but I didn't get the chance now that the Ruedi-vac has returned.

If you're on a low-carb diet, eating this dish on its own would make a good meal. I served it with some roasted buckwheat that I found at the Italian Centre (now with a location in South Calgary!). Yes, I'm as surprised as you to come across yet another grain I haven't cooked with. Of course, rice or potatoes are another option.

I'm also surprised by how ready I am for fall when it arrives, as it means the end of summer, another favorite season that zips by quickly. It has to be the return to a reliable and healthy routine that I need so badly by the end of August.  Cooking regular, healthy meals are part of that routine.

Adapted from: http://www.passthechallah.com/unstuffed-cabbage/

Serves 8

Ingredients

-1 T olive oil
-1 small cabbage, chopped
-2 cloves garlic, minced
-1 onion, diced
-11/2 lb ground beef
- 300g chorizo, peeled (usually covered in paper) and sliced
-1, 28oz can diced tomatoes
-1, 14oz can tomato sauce
-1 T apple cider vinegar
-1/2 t salt
-3/4 t ground pepper
-2 T sugar
-2 T Worcestershire sauce
-1 T sugar
-juice of 1/2 lemon
-1 cup chopped flat leaf parsley

Method

Heat the oil in a large sauce pan on medium heat. Add the onion, stirring occasionally for about 4 minutes. Make a hole in the centre of the pan and add the garlic, letting it sit until its' aroma is released. Add the ground beef, breaking it up and cooking it until it has browned; about 5 minutes.

Add the cabbage, tomatoes, vinegar, salt, pepper and Worcestershire to the pan, combining well with the existing ingredients and simmering for 45 minutes with the lid ajar.

Once cooked, add the sugar and lemon juice and continue to simmer for another 5 minutes. Serve topped with the chopped parsley.

Balsamic Roast Chicken with Tomatoes & Mushrooms

I didn't realize it was already time for my annual thumb grating culinary fiasco, but here we are again. While cooking this morning, I attempted to pull off the guard on my new microplane and ended up shredding my right thumb in the process. Last year was the left with a mandolin. It appears my thumbs are taking turns sacrificing themselves in order to give each other a break.

My sous-chef did much of the preparation on this recipe due to my wound. Handling raw chicken with an open cut isn't sanitary for the chicken or the cook, so I needed a spare set of hands. I was grateful for the help and he was grateful this recipe was easy. 

My take on this dish is as follows:
While the dressing seasons the chicken quite nicely, the selling point of this recipe is the vegetable combination. It is bright and light as a side to the chicken. It was also welcome on Edmonton's first snow day of the season. If you've got a piece of fish you'd like to use, I would expect good results swapping out the chicken for your fish.

Adapted From: http://www.domesticate-me.com

Serves 4

Ingredients

• 1, 3lb chicken or chicken parts (I used 4 chicken breasts & modified the instructions to suit)
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 T salt
• 1 t pepper
• 4 garlic cloves, 2 minced and 2 sliced
• 1 lemon sliced
• 4 large basil leaves
• 1 large red onion, cut into wedges
• 2 cups crimini mushrooms, quartered
• 1 pint cherry tomatoes
• fresh arugula or spinach leaves for serving

Preheat the oven to 375F. Whisk the vinegar, oil, minced garlic, salt and pepper in a bowl. 

In another bowl, combine the onion, mushrooms and tomatoes. Pour a third of the dressing over the vegetables and toss to coat.

Rinse the chicken with cold water and pat dry. Pour a third of the dressing under the skin of each of the breasts. Place a lemon slice, a few slices of garlic and a basil leaf under each of the breasts (if you are using a whole chicken, visit the website for prep instructions.

Pour the remaining third of the dressing over the breasts. Rub the dressing all over the meat to coat it well. Place the breasts in an uncovered casserole dish and bake for 15 minutes. Flip the breasts, baste them with the juices lurking in the bottom of the dish and cook on their other side for 15 minutes. Remove from the oven and add the vegetables around the chicken, tenting the dish with foil before returning it to the oven for another 15 minutes. Remove from the oven again (last time!) and place the vegetables and juices in a pan, simmering until the juices thicken. Once thickened, serve the vegetables and chicken on a bed of fresh spinach or arugula.

Blackened Salmon with Mango Salsa & Coconut Yam Mash

I'm very leery of open flames, unless my cooking tool is a stick and my food is in wiener form. Guaranteed this girl would lose her eyebrows if left in charge of the barbecue. Thankfully, I have a co-chef for recipes such as this. His challenge this evening was to get the salmon on one end of the fillet the same kind of delicate, grilled consistency as the other side. This is difficult when the ends vary in thickness.  The level of difficulty increases further when you add the fact that the salmon is sitting above an open flame. We usually wrap ours in foil for this reason and/or watch our fish like a hawk. Anyways, the co-chef conquered and this dish made the we should make this for guests-list. The yam mash doesn't sound very summery, but I happened to have leftover coconut milk and a yam and I found a recipe combining the two. The combination was heavenly, by the way. Coconut rice would rock this dish too. Don't have a recipe? Well, look at that: http://www.lefork.com. The internet delivers yet again.



From: http://www.againstallgrain.com

Serves 4

Blackened Salmon

• 750 g of filleted salmon (skin left on one side)
• 3 t melted butter
• 1 garlic clove, crushed
• 1 t paprika
• 3/4 t salt
• 1/2 t onion powder
• 1/2 t cumin
• 1/2 t chili powder
• 1/2 t oregano
• 1/4 t cayenne
• 1/4 thyme

Mango Salsa

• 1 large mango, diced
• 1 large avocado, diced
• 1/3 cup cherry tomatoes, chopped
• 2 T red onion, finely chopped
• 1 T lime juice
• 1 t sea salt

Method

Remove the salmon from the fridge to allow it time to reach room temperature. Heat the bbq to medium-high heat. Combine all the spices, garlic and melted butter and paint both sides of the salmon with the mixture. Place the salmon skin-side down on your top grill for 1-3 minutes, depending on the the thickness of the fillet. Carefully lift and flip on its' skin side and continue to grill for up to five minutes. Remove from the barbecue.

For the salsa, combine all your ingredients and toss lightly. Serve on top or with the salmon.

Coconut Yam Mash

From: http://eatwelllivefree.com

Serves 4

• 2 large yams
• 2 t butter
• 1/3 cup light coconut milk
• 1 t thyme

Method

Preheat the oven to 425F. Poke the yams with a fork and place in the oven until the interior is soft (mine took about 45 minutes). Remove from oven and peel off the skin while still hot. Place in a bowl with the butter and beat with an electric mixer. Add the coconut milk and thyme and blend until the consistency of the yams is smooth. 

Stuffed Bell Peppers & Portobello Mushrooms

Pre-Oven

This goes beyond cheating, but I felt pretty comfortable with it considering I had been donated a box of readymade potatoes. Of the two veggies, I preferred the stuffed portobellos and would likely stick to mushrooms the next time I make like this. I think the nice surprise with this recipe is that it's got a number of vegetables in it. You can beef this up with ground chuck or turkey, or actually follow the recipe and add shrimp to the top of the casserole (I forgot to thaw my tiger prawns, so that limited my options).

I have developed an aversion to anything a little too easy lately because I don't know what's in it. Instant potatoes and pre-shredded Tex-Mex cheese are the two offenders here. If you're a purist, go for the real ingredients. If you're a cheater like me, use the insta-food just this once and pound back a beer while your preparing this bad boy. You're a wild one and don't you forget it! 

Post Oven!

Adapted From: http://www.thewickednoodle.com

Ingredients

• 2 bell peppers 
• 2 portobello mushrooms
• 24 oz instant potatoes
• 1 1/2 cups Tex-Mex cheese
• 1/4 t ground cumin
• 1 small zucchini, diced
• Kernels from 2 raw ears of corn
• 1/4 cup chopped cilantro
• 2 large heirloom tomatoes, diced
• 1/2 small, white onion, diced
• 1 T adobo sauce
• 1/4 t kosher salt

Method

Heat oven to 400F. Slice peppers in half, lengthwise and seed them. Remove stems from mushrooms and place them along with the peppers face up in a casserole dish, 9"X13" or larger. 

In a mixing bowl, combine the potatoes, half a cup of the grated cheese, corn, zucchini, cilantro and cumin. Spoon the mixture into the peppers and mushrooms. The potato mix should be heaving over each of its receptacles. 

In a separate bowl stir in the tomatoes, onion, adobo sauce and salt and spoon the mixture around the peppers and mushrooms. 

Bake uncovered for thirty minutes, then add the remaining cheese to the tops of the stuffed veggies and return to the oven for ten minutes or until the cheese has browned a little. 

Eggplant Involtini with Herbed Ricotta

This recipe called for slices of eggplant to be wrapped around a ricotta filling. My eggplant slices weren't thin enough to make it work and I was on a schedule. Instead I built this dish quickly, like a lasagna: a layer of tomato sauce, layer of ricotta, and layer of eggplant repeated. I topped this off with a few cups of spinach left over from a half-finished salad. Not bad, not bad at all. 

The meatless dishes I'm finding are pretty concentrated in the cheese department and although I won't forego dairy, cutting back wouldn't hurt with respect to other recipes. Don't cut back on this one. Ricotta and cottage cheese give it a wonderful texture and build on it's already zesty flavour. 

Adapted From: http://simply-delicious.co.za

Serves 8

Ingredients

• 2 large eggplants, sliced into ½ inch slices
• Olive oil, for brushing

Ricotta Filling 

• 1 cup ricotta cheese
• 1 cup cottage cheese
• 2 T each fresh mint, parsley and basil, finely chopped
• 2 garlic cloves, crushed
• Salt & pepper to taste
• 1 chilli, finely chopped (optional)

Tomato sauce 

• 1 28 oz tin of whole tomatoes
• 1 red onion, roughly chopped
• 1 garlic clove, sliced
• 1 t sugar
• 2 t salt
• 2 t dried Italian herbs
• Black pepper, to taste
• Grated asiago, for topping

Method

Pre-heat the oven to 400F.

Start by grilling the eggplant. Simply brush each eggplant slice with olive oil and place on a very hot pan. Grill for 2-3 minutes per side. Remove from the pan and set aside. Continue until all the eggplant slices have been grilled.

To make the filling, simply combine all the ingredients and mix well.

Before making the involtini, make the tomato sauce. I use my food processor for this but you could use a hand blender or just finely chop everything and mix. I place all the ingredients in my food processor and blend until the sauce is relatively smooth.

Pour the tomato sauce in the bottom of an oven-proof dish.

To make the involtini, place a dollop of the ricotta filling onto a slice of eggplant and roll up.  Place in the tomato sauce and continue until all the eggplant slices have been used.

If you have any filling left over you can dollop it on top of the eggplant slices.

Scatter the grated asiago over the top and place in the oven.

Allow to bake for 15-20 minutes until the sauce is bubbling and the cheese is golden brown.

Remove from the oven and serve with grilled bread and a green salad.

Meat-Free Middle Eastern Feast

I am officially meated out. Over the last two weeks, we've indulged in too many meat-laden meals. I need a break from steak.

On occasion I crave meatless dishes, especially after the holidays when meat appears only to be served with heavy sauces and sides. After a spring cleaning session, I pulled out a March issue of Canadian House & Home and found the solution to my cravings: North African and Israeli-inspired salads and entrees. The kinds of dishes we prepared tonight call for quality produce. I had farm carrots, beets and onions, so our salads felt clean and tasted crisp and new. 

The Shakshuka, a simple egg dish on a layer of cooked tomatoes was lovely, but lacked the punch that great tomatoes can contribute. All I could find at the grocer today were stacks of tired-looking romas, which I reluctantly used. In a case such as mine, you may want to wait for better quality tomatoes or experiment with canned as the recipe suggests.  You'll notice in the photo above, the large plate with the carrot salad and Shakshuka also has a slice of grilled eggplant with a chunk of Appenzeller cheese on top. The eggplant is simply sliced in 1/2 inch sections, brushed with olive oil and baked at 375F for 15 mins or so. I typically add whatever leftover cheese I have to each slice's surface once grilled and throw it back in the oven for 10 minutes tops. Tonight I just threw a piece on the hot eggplant and let it melt on its own. 

From: Canadian House & Home March 2011. pp. 116 & 118.

Shakshuka
Serves 8

Ingredients

• 10 large ripe tomatoes
• 1T flour
• 2 t sugar
• 3 T olive oil
• Salt & Pepper to taste
• 8 eggs
• 1/2 cup of flat-leaf parsley

Method

Slice off the very top of each tomato then, using the largest holes on a box grater, grate tomatoes until only the peel is left (I lost bits of my hand doing this so be careful). Discard peels. If you cannot find serviceable fresh tomatoes, use canned whole ones in a pinch; just use a few more and squeeze out a bit of the excess juice. In a deep cast-iron skillet or pan, stir together tomatoes, flour, sugar and olive oil and cook uncovered over medium-high heat for 30-40 minutes, or until sauce is a rich, deep red and has cooked own significantly. Season with salt and pepper.

A few minutes before serving, reduce temperature to low, make 8 wells and crack an egg into each. Cover pan with a lid or tinfoil for 5 to 7 minutes, or until eggs are cooked to your liking. Top with a little more salt and chopped parsley. Serve hot with warm pita or lavash bread.

Orange & Carrot Salad
Serves 8

Ingredients

• 4 large carrots
• 4 large seedless navel oranges
• Juice of 1 lemon
• 1 T honey
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1/4 cup of pine nuts, lightly toasted in a fry pan (I used pumpkin seeds)
• Sea salt to taste
• Pinch of chili flakes

Method

Peel carrots and discard peel. Using the same carrot peeler, make "ribbons" out of each carrot, peeling away until you get down to the woody core. Discard the cores. Cut tops and bottoms from oranges, slice off peel, then cut sections of oranges out from between the membranes. In a serving bowl, mix lemon juice with honey. Add carrot ribbons, orange sections and red onion. Gently toss with lemon-honey dressing. Tear up mint leaves and toss into salad. Scatter toasted pine nuts over top and sprinkle with salt and chili flakes, then toss once more before serving.

Beet & Pomegranate Salad
Serves 8

Ingredients

• 4 whole medium beets, washed
• 2 t Dijon mustard
• Juice of 1/2 a lemon
• Pinch of sugar
• 1/4 cup good-quality olive oil
• Salt & pepper to taste
• 1 cup pomegranate seeds
• 1 bunch watercress ( I used two cups of baby spinach)

Method

Preheat oven to 400F. Trim the rough root and green leafy tops from the beets (save the greens...if you've learned anything from this blog you will SAVE THE GREENS!!!). Wrap beets tightly in foil-like swan and roast 1-1.5 hours, depending on size. When done, let cool until you are able to handle them, then pop off skins over the sink. Cut beets into 1" cubes and set aside.

To make vinaigrette, in a small bowl whisk together mustard, lemon juice, sugar, olive oil, salt and pepper. Set aside.

In a salad bowl, toss prepared beets with pomegranate seeds and vinaigrette and let sit at room temperature for 1 hour. Just before guests arrive, toss with watercress (aka spinach). Taste for seasoning and adjust if need be. 

Lentil, basil, pinenut & heirloom tomato salad

This salad is not unlike a lentil salad I made earlier this year, but the addition of toasted pine nuts and celery change the dimensions a bit. We enjoyed this with the chicken soup I just posted and last night's leftover cheesecake. 


Adapted from: www.thecrosbykitchen.com


1 cup dry french lentils
1/3 cup chopped kalamata olives
1/2 cup chopped celery
1 cup baby heirloom tomatoes, sliced in quarters
1/4 cup toasted pine nuts
3 T chopped fresh basil
2 T olive oil
3 T balsamic vinegar
Salt and Pepper to taste
1/2 cup mozarella cheese cut into cubes


Cook lentils according to package instructions. Rinse and let cool. Combine all ingredients and serve immediately.

Winter Tomato Soup

My soup has been outdone for sure! Check out this broiled tomato soup from Smitten Kitchen: http://smittenkitchen.com

Yes, that's what time it is folks. I've just loaded up on beer, snacks and some good conversation at my favorite stomping ground, Sugarbowl and felt the need to contribute a little to my neglected blog. Although, I've been a cooking machine on my free weekends, I ended up with little energy to write about it. Some catching up is necessary.

I made this soup when I had my bacon fat revelation (for those of you who weren't there, I used bacon fat in lieu of oil to saute a few items). Who would want to throw out bacon fat, when it's the perfect base for sautes, sauces, soups, etc.?  This soup benefited from the flavour of the bacon grease and the basil added a little tanginess too. If you have fresh tomatoes, you know what to do: put away that can! 

Winter Tomato Soup

Adapted from: http://johndlee.hubpages.com

Serves 6

Ingredients

• 1 26 oz can whole tomatoes
• 3 cups chicken stock
• 1/4 cup fresh basil
• 3 T butter (or bacon fat if you're using bacon to top your soup)
• Bacon pieces for use as a topping (I LOVE being a vegetarian!)
• 1 cup yoghurt
• Salt and pepper to taste

Bring the tomatoes and stock to a boil and then simmer for 30 minutes on low heat. Add the basil and blend using a hand mixer, or transfer to a blender and puree. Return to pot and add butter and yoghurt. Let simmer for 5 minutes to allow remaining ingredients to melt and stir well. Top with pieces of chopped bacon and basil leaves. 

Bloody Mary Salad

While the salad was fantastic, the steak that's supposed to be served with it would up the ante. Check the recipe's link below for details on the entire meal plan.


Adapted from: http://smittenkitchen.com


Serves 6

• 1 cup finely chopped red onion
• 3 T Sherry vinegar, divided
• 2 lbs cherry or grape tomatoes, halved
• 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
• 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
• 2 T prepared horseradish
• 1 T Worcestershire sauce
• 1 T hot pepper sauce
• 1/2 t celery seeds
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Pour 1 tablespoon sherry vinegar over onions in the bottom of a large bowl and let them sit for 10 minutes, stirring occasionally. This will temper the onion’s bite. Add tomatoes, celery and olives. Whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a medium bowl. Slowly drizzle in oil, whisking constantly until combined. Add to tomato salad and toss to coat. Season with salt and pepper to taste. Set aside until needed, and up to 4 hours in advance, if covered and refrigerated.

Halibut in a White Wine & Tomato Mix

Here's the other piece of my Billingsgate purchase: delicious halibut. I have made a version of this recipe before, although I'm not sure where the recipe came from. This was an attempt to recreate it from memory. The italian parsley was a nice touch, but spinach would be a great substitute. 


Halibut Tomato Melange

Serves 2

Ingredients

• 1 T olive oil
• 1 clove of garlic, chopped
• 1/2 medium onion, diced
• white wine...alot of it
• 2 portions of halibut
• 1, 540 ml can of diced tomatoes
• bunch of italian parsley, stems removed and loosely chopped
• 1, 540 ml can of pitted italian olives (I'd use half of the can next time)

Method

Heat the olive oil in a frying pan. Add the garlic and onion and saute for 3 minutes. Add about a half cup of white wine and place the fish into the pan. Let the fish cook for about 4 minutes on each side. I added more wine as needed to act as a poaching base of sorts for the fish. Add the tomatoes and parsley and toss well with the onions and wine. Mix in the olives and remove the pan from the heat. Serve immediately.

Pasta with Prawns & Capers & Fattoush

Meals are like outfits: coordinating courses so that they compliment one another makes for a fabulous ensemble. Tonight was a combination based on what I found on the web that I liked: a fattoush-type salad and some pasta with prawns in it. The result was good, but a great meal would have been better paired. Anywho, the meal's biggest advantage was that it took all of 20 minutes to make. 


http://angielivestoeat.blogspot.com

• 4 servings of dried spaghetti or other type of pasta
• Shelled prawns approximately 300grams
• Handful of capers in brine
• 2 cups mushrooms, chopped
• 1 chili, finely chopped
• 2 cloves of garlic, finely chopped
• 1/4 cup white wine
• Olive oil
• Grated parmesan to taste
• Salt and Pepper to taste

 Cook the pasta as per package instructions and drain. Heat oil in a frying pan and saute the prawns until the flesh is white, remove from the pan. Return pan to the heat and add the mushrooms, garlic and chili and brown. Pour in the white wine and let it boil to evaporate the alcohol. Add the pasta, prawns and capers to the pan and toss well. Season with salt and pepper and some freshly grated parmesan.

Fattoush

Inspired by a fattoush had in town at a Lebanese restaurant with an ambiguous name I can't remember.  Way to inform the reader!

• 1 English cucumber cut into large chunks
• 3 large ripe tomatoes, chopped
• 2 cups of dried pita chips (I get these at a Greek specialty store, but you can find them boxed as crackers at your local grocer)
• 1/2 cup of chopped parsley 
• 1/2 cup of kalamata olives
• 2 T olive oil
• 2 T lemon juice
• salt & pepper to taste

Combine the first 5 ingredients in a bowl and toss. Mix the oil, lemon juice, salt and pepper in a small bowl and add to the salad. Toss and serve immediately.