Grilled Chicken With Mango Salsa & Black Beans

Summer is definitely around the corner. I'm nursing my first light sunburn of the year and doing some hardcore research on patio-worthy cocktails (personal fave: Oaxaca Old Fashioned). The barbecue's getting a good work out and my outdoor plants are already potted. Did I mention I'm into summer cocktails (Oh look, so is Martha: http://www.marthastewart.com)?

I'm also spending considerably less time in the kitchen these days since I started working out of town three days a week. I eat camp meals on those days and when home, I look for food that's much simpler to prepare and recipes that include fresh ingredients.

This grilled chicken is a good example of fresh and low maintenance eating. The chicken can be prepped in the morning and then pulled out of the fridge when ready to assemble the salsa and preheat the barbecue. This recipe also highlights my interest in recipes with fewer simple carbohydrates.  In this example, the chicken is served with beans instead of or along with rice. The marinade is also sugarless. Aside from the natural-occurring sugars in the fruit and veg, we're holding back on the simple carbs in order to keep energy and insulin levels more stable between meals, helping to avoid the crashes that come with starch-rich meals. This isn't Atkins, folks; this is just an attempt at choosing foods that make this chef feel well, longer. Anyways, I need to save room for the carb-light cocktails.

Ingredients

Adapted from: http://www.iwashyoudry.com

Serves 4

Chicken

• 4, boneless, skinless chicken breasts
• 2 t coarse salt 
• 1 t freshly ground pepper
• Juice of 1 lime
• 1/3 cup canola oil

Salsa

• 1 large mango, diced
• 2 medium tomatoes, chopped
• 1/3 cup red onion, chopped
• Juice of 1 lime
• 2 T chopped cilantro
• 2 serrano peppers, minced

Beans

From: http://www.iwashyoudry.com

• 2 cans black beans including the water
• 2 cans diced chilis
• 1/4 cup red onion, minced
• 1 t garlic powder
• 1/2 t cayenne pepper
• 1 T olive oil

Method

Wash and pat dry the chicken breasts. Place them in a large sealable plastic bag and add the remainder of the ingredients. Refrigerate for at least 2 hours or overnight. When ready to cook, heat the barbecue to 400F. Grill for approximately 3 minutes each side or until cooked through to the centre. While grilling, try flattening the breasts with a spatula (we used a cast iron skillet) to ensure the entire breast gets exposed to the grill heat.

Combine the salsa ingredients and set aside.

For the beans, heat the olive oil in a frying pan on medium heat. Add the onions and saute until translucent. Add the cayenne and garlic powder, stirring well to ensure the onions are coated with the spices. Pour in two cans of undrained black beans and the chilis and allow to simmer for 4 minutes.

Spoon the beans into shallow bowls and top with chicken breast and the salsa. 

Rainbow Noodle Bowls

We make a version of this dish a few times a month for several reasons: It's healthy, versatile and who doesn't love the chance to get rid of leftover veggies lurking in your fridge? The formula is simple: a protein, assorted veg, a starch base and a sauce to add some kick to the ensemble. This particular recipe is Vietnamese-inspired and includes mint, basil and cilantro tossed in with some roasted peanuts. If I have herbs on hand, they go in. If I don't, I add nuts or seeds in abundance to finish off the dish. I had old carrots I pickled overnight in existing brine and when you combine the whole song and dance, it almost looks as if you know what you're doing. 

The base is usually rice, but I've tried soba noodles and had leftover rice vermicelli noodles that I've been meaning to use. Often the sauce is a bibimbap or ginger variety that I've played with a bit. 

What brings me back to this dish is the fact that it can be meatless and I don't feel as if anything is missing. I have made countless vegetarian dishes, many of which aren't posted on this blog because they tasted as if they were missing meat (aka shitty). With these Asian-inspired noodle or rice bowls, I enjoy the depth of flavours with beans. tofu or lentils added to it and never think to myself "this would taste better with meat in it." That's what I call a success story.

Adapted from: http://pinchofyum.com

Serves 3-4

Sauce

• 1/3 cup lime juice
• 1/3 cup vegetable oil
• 1/4 cup fish sauce
• 2 cloves garlic
• 2 T rice vinegar
• 2 T brown sugar

Bowl 

• 200g vermicelli noodles
• 1 cup cooked chickpeas
• 1/2 red pepper sliced thinly
• 1 jalapeño, seeded and minced
• 1/2 avocado, sliced
• 1/2 cup red cabbage sliced
• 2 carrots, julienned (I had leftover brine from a jar of pickled onions and popped them in the brine the night before)
• 1/4 cup each, cilantro, mint and basil chopped
• 1/4 cup roasted peanuts

Method

To make the sauce, combine all the ingredients in a blender and pulse until smooth. 

Prepare all the vegetables and protein and set aside. For the vermicelli noodles, fill a large pot with water and bring to a boil. Remove from heat, add the noodles, submersing them in the water. Let sit for five minutes. Remove from water and portion immediately into two bowls. Top with the veggies, herbs, nuts and drizzle sauce overtop. Now eat, eat, eat!

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.

Warm Lentil & Mushroom Salad

This salad is easy, tasty and good looking, particularly if you need a side dish for a party or just generally want to be gassy. It was only a few years ago that I was introduced to French lentils, a type of lentil that retains its shape and chewy texture, making it a good addition to casseroles and salads. Historically, the lentils I knew were added to soups or dahl and had a mushy texture. I appreciate the French version for their heartier dimension.

If you've got feta or another bold cheese on hand, crumbling a little overtop of this recipe would be a great addition.  Otherwise, just serve as is and enjoy!

Adapted from: http://www.deliciouseveryday.com

Ingredients

• 1 cup French lentils
• 1 lb mixed mushrooms (I used Portobello and button)
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 t chili flakes
• juice of 1/2 a lemon
• 3 cups mixed greens
• olive oil
• salt & pepper to taste

Method

Prepare the lentils by rinsing them thoroughly and putting them in a pot with 2 cups of water and a teaspoon of salt. Bring to a boil and then reduce to simmer for 20 minutes. The lentils should be chewy and still intact. Continue to simmer for another 5 minutes if you prefer a more tender lentil. Remove from heat and drain if any water remains.

In a pan, sauce the mushrooms in two batches, with a tablespoon of olive oil each, stirring until they've softened; about 4 minutes for each batch. Remove from the pan and set aside. Add another tablespoon of olive oil and the garlic and onions. Add the chili flakes and stir until the onions have softened, about 2 minutes. Return the mushrooms back to the pan and combine well with the onion mix. Add salt, pepper and the lemon juice to taste. Transfer to a bowl, add the greens and drizzle with olive oil. Serve immediately.

Pan-Seared Chicken with Harissa & Chick Peas

I'm just climbing out of the Thanksgiving menu haze and not surprisingly, am inspired to post a recipe somewhat unrelated.  Don't get me wrong, I love a good turkey with all the trimmings. Unfortunately, making 8 dishes doesn't leave me much time to photograph and write about them. Frankly at this point in the season, anyone reading this is likely moving on to other recipes too.

We don't eat much chicken in this house. It's not my meat of preference and when I do have a hankering for it, I crave the bits that are the least healthy. This recipe however looked like the right balance of taste and nutrition. The key here is to sear your chicken thighs well, so the skin crisps up nicely. Pan searing the chicken takes longer than most of the recipes indicate, but it's worth the extra time to enjoy that golden, crispness. In my instructions below, I doubled my time to 10 minutes each side.

In addition to the great combination of flavours, you've got a one-pan dish if you want to keep it simple. I served this with some quinoa, but the chickpeas can make it a meal of its own.

Serves 3-4
From: http://www.kitchenkonfidence.com

Ingredients

• 8 bone-in chicken thighs
• 1 T olive oil
• kosher salt
• ground pepper
• 1 onion, diced
• 4 cloves garlic, minced
• 2 T tomato paste
• 1/4 cup harissa
• 1 540 ml can of chickpeas, drained and rinsed
• 1/2 cup chicken stock
• 1/4 cup flat leaf parsley, chopped
• Lemon wedges for serving

Method

Preheat oven to 425F. Season the thighs on both sides with plenty of salt and pepper. Place a cast iron pan (or other oven safe pan) on your stove top on medium-high heat. Add the olive oil to the pan. Place the chicken thighs, skin side down on the base of the pan. The chicken fat will splatter, so if you have a cover for the pan, use it. Sear the chicken for about 5-10 minutes on each side, or until the skin is brown and crispy. I cooked my chicken in two batches. Set aside the thighs on a plate and pour out all but 1 tablespoon of fat from the pan. Add the garlic and onions to the pan on medium heat and stir well, allowing the onions to soften, 5 minutes. Add the tomato paste and combine it well with the onion mixture. Finally, add the harissa, the chickpeas and stock and bring the mixture to a simmer. Place the chicken back in the pan, skin side up and move the pan to the oven for 25 minutes.

Serve 1-2 of the chicken thighs in a shallow bowl with some of the parsley sprinkled on top and a lemon wedge on the side. I served mine with a little quinoa as a base.

Prawn Saganaki

Yes, Alberta is indeed landlocked, but other parts of the world are in full seafood swing and I can't help but want a piece of the action. I have been stocking up on fish and prawns, eating what I can fresh and freezing the rest. Chances are there will be a few other seafood posts to follow.

Might have been the bread that sold me on this dish, or perhaps the fact that I already had shrimp and tomato paste and this recipe calls for both. There's something very satisfying about being able to use an entire can of tomato paste vs. the tablespoon you need for one recipe. Either way, this turned out to be a good decision. The acidic tomato and wine base simmered together with sweet prawns made for a lovely light dinner. I opted to buy naan bread and heat it on a grill before serving it to sop up the tomato sauce. French bread or another loaf of your choosing would work just as well. If you're fearful of bread try serving it over potatoes or rice. Remember to drink the leftover white with it!















From:https://closeencountersofthecookingkind.com

Serves 4

Ingredients

• 1 T olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 T tomato paste
• 1/2 cup white wine
• 1, 400ml can of diced tomatoes
• 1 t granulated sugar
• 1/2 red pepper flakes
• 350g raw shrimp, peeled and deveined
• 125g feta, crumbled
• handful of flat leaf parsley or cilantro to garnish

Method

Preheat the oven to 350F. In a cast iron pan, heat the olive oil. Add the onion stir, cooking for 3 minutes. Add the garlic and let simmer for 1 minute. Add the tomato paste and combine thoroughly with the garlic and onion. Pour in the wine and allow to simmer until the liquid has been reduced by half. Add the tomatoes, sugar and red pepper flakes and simmer for 10 minutes. Add the shrimp and sprinkle the feta over the pan. Place in the oven and let bake for 10 minutes. Remove and sprinkle the parsley/cilantro over top.

Serve with plenty of bread to sop up the tomato sauce.

Dill Salmon with Creme Fraiche and Beluga Lentils

Ruedi and I have made this dish a handful of times now for ourselves and guests. It's dead easy, but presents as a sophisticated work of art and is so, so tasty. Beluga lentils also wind up being a neat alternative to rice or potatoes and since these lentils don't get mushy like their green or yellow brothers, their texture is a good balance for that of the salmon.

Beluga lentils are called such because they look like beluga caviar when cooked. As with other lentils, they offer folate, fiber and a good dose of protein. A half cup of cooked beluga lentils contains about 12 grams. These particular lentils, however,  also have anthocyanins, the same antioxidants in blueberries and blackberries have that help to prevent cell wall damage which can lead to cancer and heart disease. I typically pick these up at Bulk Barn. If you can't find them, try using French lentils instead which are more readily available.


From: www.thegourmetgourmand.com

Serves 4

For the salmon and sauce

• 4 salmon fillets (I had one large piece)
• Salt and pepper
• Olive oil (if searing/baking salmon as per Option B)
• 2 T shallot, minced
• 1 T butter
• 2 t dijon mustard
• 6 T creme fraiche
• 3 t dill, minced
• 2 t fresh lemon juice

For the lentils

• 1 cup beluga lentils
• 1 T butter
• 1 T olive oil
• 1 3/4 cup chicken stock
• 1 t salt
• 1 shallot quartered
• 3 peeled, whole garlic cloves
• 1 bay leaf
• 1 T red wine vinegar
• 1 heaping handful arugula/spinach

Method

Option A: Barbecue instructions for the salmon
Preheat your barbecue to medium-high heat. Season the salmon with salt and pepper and wrap each of the fillets in tin foil. Place the fillets on the bottom rack for 12 minutes. Remove from heat, unwrap and check the thickest part of the salmon to ensure it is cooked through. If not, wrap up the salmon and return it to the barbecue for a few minutes.

Option B: Oven instructions for the salmon
Preheat oven to 350F. Season the salmon fillets with salt and pepper on both sides. Heat a skillet to medium heat and add about two tablespoons of oil to the pan. Sear the salmon for two minutes on both sides. Place skillet in the oven and cook salmon for about 5-7 minutes until done to your liking.

The sauce
Melt the butter over medium heat. Add the shallots and season with salt and pepper. Stir for a few minutes until the shallots soften. Turn down the heat to avoid burning the butter. Whisk in the dijon and then follow with the creme fraiche until smooth. Add the lemon juice and dill and a little more salt and pepper if needed. Serve immediately with the lentils and salmon.

Beluga Lentils
On medium heat add the butter and olive oil in a saucepan. Once melted, add the lentils, tossing well to coat with the butter and oil. Add the chicken stock, garlic, shallot, salt and bay leaf. Bring the mixture to a simmer and then turn heat to low. Cook covered for about 35 minutes or until lentils are tender. Once fully cooked, drain the excess liquid and add a tablespoon of vinegar to the lentils, mixing well. Remove the garlic, shallot and bay leaf. Add a handful of fresh arugula/spinach and serve.

Sausage & Bean Cornbread Skillet

Aaaaah, the magic of the one-pot meal...or, the ease of it. Either way I love doing fewer dishes and having leftovers.

This recipe, like most of the ones I choose offers a number of options to substitute. The cornbread mix can be swapped out for a biscuit mix if preferred or the filling can be vegetarian if you trade the sausage for more beans or lentils. I like it just as is, with the sausage and cheese combination, but this likely comes as no surprise.

I'm not sure how my addiction to sour cream evolved, but I serve dishes such as this one with a little spoonful of it because I like the cool, tangy balance it brings to spicy dishes. Perhaps I can persuade you to get on the sour cream bandwagon too.

Adapted from: http://spicysouthernkitchen.com

Serves 6

Ingredients

Filling

• 8 smoked sausages, cut lengthwise and then into 1/4" slices
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 clove garlic, minced
• 2, 15 oz cans black eyed peas, drained
• 1 15 oz can of chicken broth
• 1/2 tsp Tabasco sauce (if you like heat, that is)
• 1, 10 oz package of frozen spinach
• 2 T finely chopped cilantro

Cornbread Top

• 1 1/2 cups, plus 6 T cornmeal
• 2 T baking powder
• 1 t salt
• 2 t sugar
• 1 1/3 cup buttermilk
• 1 egg beaten
• 1/4 cup olive oil
• 1 cup shredded cheddar cheese

Method

Preheat oven to 400F.  Brown the sausage, onion and pepper in a 12-inch cast iron pan for about 3 minutes. Add the garlic and cook for about 30 seconds. Follow with the remaining filling ingredients except the cilantro and simmer, uncovered for 10 minutes.

For the cornbread mix, combine all the dry ingredients into a bowl and mix well. Add the buttermilk, egg and oil and stir until all the ingredients are combined. Fold in the shredded cheese and stir until well combined.

Spoon the cornbread mix over the filling in the cast iron pan, leaving a hole in the centre of the pan. This allows the bread to cook more evenly. Cook the skillet in the oven for 30-40 minutes, or until the cornbread is lightly browned.

Butternut Squash, Leek, Feta, Spinach & Pine Nut Quiche

I had stretched myself thin the other day and needed backup badly. Ruedi wound up making the quiche pastry and then the quiche filling for this post and the result was magnificent. Maybe all the more so because I didn't make it myself. 'Tis good not to be the only cook in the house. Now if I could just get Cat to vacuum, I'd be set.

This recipe was intended to be crustless, but I dig crusty quiches, so we had one with and one without.  Take advantage of whatever you have in the fridge that needs to be used up as alternative ingredients. This is why quiches are such favourites: there are so many options as far as ingredient combinations.  Make a big salad to accompany it and pat yourself on the back for having created a light, but gourmet meal. Then proceed to dig your secret stash of brownies out of your bedside table and pound them back after dinner to help balance your chi.





























Filling Adapted From: http://bibbyskitchenat36.com

Crust From: http://www.food.com

Serves 6-8

Ingredients

Crust

• 1 cup flour
• 1/2 t salt
• 1/4 cup olive oil
• 1/4 cup ice water

Filling

• 3 T olive oil
• 2 cups roasted butternut squash
• 1 shallot, sliced
• 2 leeks, chopped
• 200g spinach leaves
• zest and juice of half a lemon
• pinch of nutmeg
• 6 eggs
• 1/4 cup of milk
• 1 t wholegrain mustard
• 1/2 t oregano
• 1/3 cup mature white cheddar
• 100g feta
• handful of pine nuts
• salt and pepper

Method

Crust: Mix the flour and salt together with a fork. Beat oil and water with a whisk or a fork to thicken. Pour into flour and mix with a fork. Press into a 9" pie crust. Bake for 10 minutes at 350F and then remove from heat.

Filling: Preheat oven to 400F. Peel and cube the butternut squash. Toss with 2 tablespoons of olive oil, salt and pepper and place on a baking sheet. Roast in the oven for 20 minutes. Remove from heat and set aside.

Heat a pan with a tablespoon of oil. Add shallot and saute for 2 minutes. Add the leeks and let cook until soft. Toss in the spinach, allowing to wilt and then follow with the lemon, zest, nutmeg, salt and pepper.

In a bowl combine the eggs, milk, mustard and oregano. Add a pinch of salt and the grated cheese, combining well.

Place half of the squash in the bottom of the crust-covered pie pan and the other half in a pie pan without crust that has been greased with a little olive oil. Follow with the spinach and leek mix in both pans and then the egg mixture. Top with crumbled feta and the pine nuts. Bake at 400F for 30-35 minutes.

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.

Rge Rd Farm Dinners

This is year 5 of Rge Rd's Farm Dinners, hosted at Nature's Green Acres adventure farm. We had chilly weather and a lot of wind, but hunkered down in tents and wrapped ourselves in blankets whilst sipping boozy ice tea in anticipation of good eats. 'Twas lovely.

 A little beef carpaccio, pate with pickled beets and sausage with grainy dijon kicked off the evening. With pork smoking nearby we dove onto wood boards lined with mixed greens, flowers, pickled beans and other veg drizzled with milk thistle vinaigrette.

Then came the meat....

Chicken
Pork
Beef

The chicken was accompanied by baby potatoes and a subtle onion puree.

The pork smoking prior to dinner was a cut of loin and belly rolled with herbs into a wanna be roast. The skin crisped up like bacon angels and accompanied each serving along with broad beans and roasted onions. Beef tenderloin followed with a light chimichurri and a root vegetable gratin. What's that fancy stuff on top you ask? A carrot mousse! A meat celebration it was and I was loving it!

This is an eclair ----->

It's what I ate for dessert, filled with raspberry and honey cream, a spoonful of mint mascarpone and a little streusel to accompany it. 

Hats off to the staff of both Rge Rd and Nature's Green Acres who worked tirelessly to pull off this event. Serving a 75-person meal is enough of a challenge, but the crew cooked and plated it outdoors in unusually chilly weather. Canadian booze flowed throughout the evening piss-strong cowboy coffee wrapped it up. I get juiced about good local food and drink. Rge Rd covered some of the best Alberta has to offer and prompted me to dream up a few kitchen ideas of my own. The only thing that could have made this night better would be cats; lots and lots of cats. 

Nailed it!

Meaty Cobb Salad...with Meat in it.

If you're as desperate as I am to get more meat into your diet, don't ignore the almighty salad. A double dose of meat here can easily be tripled if your beef deficient, but I'm keen on the two-tone selection of chicken and pancetta Jamie Oliver's chosen, although I did double up on the chicken.

We used to summer in the Hamptons Spokane during Nordstrom's summer sale season. During my Dad's frequent power breaks between transactions, he'd head to Nordstrom's cafe for a wedge salad covered in blue cheese dressing. I just didn't get it. Why would you eat something that's clearly gone bad?! Now I can't get enough of the stinky stuff.  Substitute the dressing for another creamy variety if preferred, but note that you won't be able to shop as hard as you would with the powers of Stilton in you. As you wish.

Adapted from: http://www.jamieoliver.com/

Serves 6-8

Ingredients

• 1 head Romaine lettuce
• 2 handfuls of mixed greens
• 2 tomatoes, sliced in wedges
• 4 green onions, chopped
• 3 eggs
• 2 avocados, sliced in wedges
• 2 ripe tomatoes, sliced in wedges
• 2 ears of corn
• 4 chicken thighs, skin on
• olive oil
• paprika
• sea salt
• 50 g pancetta

Dressing

• 50 g Stilton
• 1/2 bunch fresh chives
• olive oil
• 50 ml buttermilk
• 2 T Greek yoghurt
• juice of 1 lemon
• 2 t Worcestershire

Method

Heat your barbecue to medium-high. Prepare the chicken by sprinkling the thighs with a generous dose of paprika, sea salt, pepper and a few lugs of olive oil on both sides. Place the chicken thighs, skin side down on the bottom grill for about 10 minutes on each side. Once cooked, remove from the barbecue, place the pancetta around the thighs and return to the heat for about 5 minutes each side. Check to ensure the thighs' centres are cooked through before removing them permanently from the heat. If you don' t have a barbecue, bake the thighs in an oven for 25 minutes at 350 degrees F, remove and wrap them in the pancetta to be returned to the oven for another 10 minutes. Remove from the heat and let cool completely. Once cooled, chop up the chicken into bite sized pieces and set aside.

The corn can be prepared a number of ways, but if you're barbecuing the chicken, strip the cobs of their skin and rub a small amount of olive oil all over them. Wrap them in foil and grill them on the top rack for about 15 minutes. I unwrap them near the end end place them directly on the bottom grill for about 3 minutes to blacken some of the ears. Alternatively, you can boil the corn for 5 minutes or use the frozen variety.

To cook the eggs, heat a pot of water until almost boiling. When the water's about to boil, add the eggs and set your timer for 6 minutes. This will get you a soft boiled egg assuming the eggs were refrigerated prior to being boiled. Add another 2 minutes if you prefer a hard-boiled egg. Once you've reached your desired time, remove from the heat, dump the water and replace with cold water to stop the eggs from cooking.

For the dressing, begin by crumbling the Stilton into a jug or container. Chop the chives and add them to the jug. Follow with the remaining ingredients and whisk well until all combined. Refrigerate until ready to use.

To prepare the salad, wash, dry and tear the Romaine leaves into bite-sized pieces. Combine with the mixed greens in a large salad bowl. Strip the corn from their ears and distribute on top of the salad along with the sliced tomatoes and avocado. Add the sliced chicken and peeled/halved eggs as well. I included some of the remaining chopped chives in the salad and dressed each portion individually. Don't forget that crusty bread and a little beer to accompany your healthy meal!!

Monkfish with Olive Paste & Lemon Mash

With Ruedi's return to YEG, we have quickly settled into a few habitual affairs; one of them being a Saturday visit to the City Market Downtown. Fresh fruit, eggs and pastry to tide us until lunch are the usual takeaways. This time we cruised by Ocean Odyssey Inland which sells wild seafood, including a wide array of fish from Iceland. We picked up a few small pieces of Monkfish for dinner; pricey little numbers, but they have a hearty texture I really enjoy. If Monkfish isn't an option for you, you can still pull this recipe off with other white fish. The original recipe courtesy of Jamie Oliver includes a rub of rosemary and lemon zest for the fish, but I ran out of time and figured the fish would be lovely either way. I used less fish than the recipe calls for and ended up with quite a bit of leftover olive paste. The extra I combined with a rice and lentil mix topped with cilantro, avocado and tomatoes for my lunches. Worked quite well, thank you.

If you live in Edmonton and haven't been to the City Market, I highly recommend a visit. We often go just to people watch since there's usually a good turnout in the summer. The market moves outdoors between the May and Thanksgiving long weekends on 104th Street between Jasper Ave and 103rd. Be sure to pick up a few gougeres at Dauphine to keep your strength up during your visit.

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

Serves 4

The Fish

• sea salt
• 4, 200g Monkfish fillets
• olive oil

Olive Paste

• 2 handfuls of black, pitted olives loosely chopped (I chose Kalamata)
• 1 fresh red chili, minced (had orange Habaneros, but red chili would be best)
• handful of fresh herbs finely chopped (basil, cilantro, parsley)
• 1 heart of celery, minced
• 1 clove garlic, minced
• juice of 1 lemon
• freshly ground pepper
• a few swigs of olive oil
• balsamic vinegar to taste

Lemon Mash

• 1 kg of russet potatoes, peeled and chopped
• sea salt
• butter
• ground pepper
• milk 
• juice of 1 lemon

Method

To prepare the fish, salt it in advance and let it sit for at least 30 minutes to allow the juices to release. Heat barbecue grill on high (400F). Place fillets on grill and cook for  2-4 minutes each side. Ours were about an inch thick and took 4 minutes each side, but you'll want to gauge your time carefully. The meaty texture can take a little more abuse than lighter fillets of fish, but over cooking fish is easy to do.

To make the olive paste combine all the ingredients and set aside. When ready to serve, taste the mix and add a little of the balsamic vinegar if a little extra kick is needed.

For the mash, heat a large pot of salted, boiling water. Add the potatoes and let cook for about 15 minutes, or until they can be pierced easily with a fork. Remove from heat and dump the water. Add a hearty nub of butter, about a half cup of milk and the lemon juice and blend with a hand mixer. Do not over mix the potatoes! They become starchy if blended for two long. Add more milk and butter to get your desired texture and salt and pepper to taste.

Liquor Cabinet One-Pot Chicken Bake

If you're wondering where the chicken is, it's under there in a booze-induced coma.

See! And because it's been soaking in liquor for 90 minutes, it falls apart like a Robert Hall suit.

I have renamed this gem, the Liquor Cabinet One-Pot Chicken Bake because as the chef, you may take liberties with your choice of alcohol. The chef I pilfered this recipe from opted for white wine, brandy and port. I went with red because I get to drink what I don't cook with and I prefer to drink red. I also don't have brandy on hand. I never have brandy on hand. Vermouth felt like a good trade off.

I went with skinless chicken thighs because they were available and frankly I could benefit from a little less fat. If you're interested in a richer flavour, then get yourself some good quality chicken meat and some with the skin on. I'm adding this to my 'Make Again' list.

From: http://www.supergoldenbakes.com/

Serves 4-5

Ingredients

• 10 skinless chicken thighs 
• 150 ml wine (I had red on hand)
• 2 T dry vermouth 
• 2 T port
• 1 T white wine vinegar
• 1 T dijon mustard
• 100 g prosciutto, sliced in strips
• 200 g cherry tomatoes, half
• 2 cloves of garlic, whole
• 5 shallots, peeled and sliced
• 1 pepper (yellow, orange or red), thinly sliced
• 1/4 cup of sun-dried tomatoes in oil, chopped
• 1 T oil from the sun-dried tomatoes
• coarse salt and ground pepper to taste
• bunch parsley, chopped
• 1 lemon, thinly sliced (use zest if preferred)

Method

Preheat the oven to 340F. Combine the wine, vinegar, port, vermouth and mustard and stir until blended. Place the chicken on the bottom of a large, lidded casserole dish. Add the prosciutto and all vegetables overtop. Season the surface with salt and pepper and add the sun-dried tomatoes. Cook covered for one hour. Remove the lid and cook another 30 minutes. Remove from the oven and top with parsley and lemon. Serve over pasta or rice.

Seafood & Sweet Potato Pie

This would be one of the few adventures I've had that involves taking a recipe and turning it into my own creation. Chicken pot pie and shepherd's pie are at the top of my comfort food list so it was safe to assume a seafood pie would give me the warm and fuzzies too. What I didn't want was a lot of fat and little food value, so I upped the vegetable count and replaced some of the butter with yoghurt. In some cases I simply reduced the amount of butter overall. I'm pleased with the results, although I found my first attempt at it was a bit labour intensive.

There are four steps to this casserole: the sauce, the shrimp and veggie mix, the fish and the potatoes. Many pots were dirtied in this experiment, but that's where your dishwasher makes an appearance. Use it, readers. Use it.

It took me about an hour to assemble the pie, plus the baking time, so an hour-and-a-half from start to finish. In the big scheme of things, this isn't a long time, but if you've got hungry families to feed, it might be too long for you. I also find myself multitasking while cooking, so that hour included a load of laundry among other things. Anyways, it was worth it. Creamy comfort food, without any heaviness or guilt and loads of leftovers, which I can handle better than in previous months.







Adapted from: http://www.shrinkingsingle.com/

Serves 8-10

Ingredients 

• 350g white fish
• prawns thawed and tails removed
• 1/2 cup frozen peas, thawed
• 1 clove minced garlic
• 1 Anaheim pepper, chopped
• 1 onion; 1/2 diced and half cut into quarters
• 1 cup spinach leaves
• 1 large yam/sweet potato, peeled and chopped
• 1 large russet potato, peeled and chopped
• 2 T chopped cilantro or parsley
• 1 T olive oil
• 1 T unsalted butter
• 2 T low fat yoghurt
• 1 litre of low fat milk
• juice of half a lemon
• 3 T butter
• 3 T flour
• 10 peppercorns
• 2 bay leaves
• 1/2 cup shredded white cheddar
• salt and pepper throughout

Method

Preheat oven to 350F. Grease a 9"X13" baking pan and set aside. Bring a large pot of water to a boil and add the yams and potato. Boil for ten minutes or until soft when poked with a fork. Drain the potatoes and add the unsalted butter and yoghurt. Blend with a hand held blender or potato ricer. Combine two tablespoons of the chopped parsley/cilantro and salt to taste into the mash and set aside.

In a frying pan heat the oil and add the pepper and diced onion, sautéing for one minute. Add the shrimp and stir until they lose their translucency; about 3 minutes. Add the peas and spinach and toss until the spinach begins to wilt. Season with salt and pepper and set aside.

In a saucepan combine the milk, peppercorns, quartered onion, lemon juice and bay leaves and bring
to a boil. Reduce to simmer and add the fish, allowing to simmer for 10 minutes. Remove the fish from the milk and set aside to cool. Once cooled, remove all the bones, pat dry and flake the fish.

In another saucepan, heat the 2 tablespoons of butter on medium heat and add the flour, stirring until combined. Pour the milk through a sieve into the saucepan to drain it of any remaining fish, bay leaves and peppercorns. Bring the sauce to a boil and then reduce to simmer until the sauce has thickened. Remove from heat.

Using the baking pan, begin by layering the bottom of the pan with the shrimp and vegetable mix. Add half of the sauce, follow with the fish and then with the remaining sauce. Top with the blended potato and cheddar cheese and bake the casserole in the oven, uncovered for about 20-30 minutes or until the top is browned.

Deliciously Easy Pad Thai

I'm really excited about this recipe and the results it produced after only one attempt. Over the years I've tried making a number of my favorite restaurant dishes and have had mixed success. This particular recipe however, produced restaurant-quality results. It's exciting to think that the next time I crave Pad Thai, I will have to debate whether to eat it at a nearby Thai restaurant or make it myself.

Asian noodle dishes, particularly Vietnamese and Thai, have been this mythical creature I can sort of mimic, but can't quite figure out. While the recipes are straight forward, it's the rice noodles that trip me up the most. I've had really poor luck getting noodles to the consistency I've had in restaurants. I think I treat them much like I would egg noodles, which just doesn't work for the rice variety. This recipe I used gives some basic tips for getting your noodles right and I managed to nail it the first time. From start to finish, it took me 40 minutes to prepare. It's a pretty straight forward one pot dish and all things considered, inexpensive to make. While you can swap out tamarind paste for vinegar, if you have access to an Asian market, I'd make the effort to get the paste. The original recipe calls for a banana flower and preserved turnip. I actually did go looking for these items but not surprisingly, couldn't find them in Edmonton, Alberta. I omitted them from my own version of this recipe as a result.









Adapted from: http://www.thaitable.com/

Serves 6-8

Ingredients

• 2 T vegetable oil
• 2/3 cup peanuts or cashews
• 2 shallots, minced
• 6 cloves garlic, minced
• 4 red chilis, minced
• 1 package extra firm tofu, patted dry
• 1 package (454g) Thai rice noodles
• 12 t fish sauce
• 4 T sugar
• 6 T tamarind paste
• 3 cups bean sprouts
• 1 cup chives
• 1 package frozen shrimp, thawed (454g)
• 2 eggs
• 2 limes 

Method

To start, soak the noodles in a pot of lukewarm water while you prepare the other ingredients.  Make sure the noodles are completely submerged in water. Mince the garlic, chilis and shallots together and set aside. Cut the tofu and chives into matchstick-size pieces and set aside in separate bowls. Mix the sugar, fish sauce and tamarind past in a bowl and set aside. Rinse the bean sprouts and shell the shrimp for later use.

Heat the oil on medium in a wok or large saucepan (I don't have a wok, so I used a large pot). Add the nuts, tossing well to coat with the oil. Once slightly browned, add the shallots, chilis and garlic, sautéing for about 3 minutes. Brown the tofu pieces over the course of 5-10 minutes. Drain and add the noodles tossing well to blend well with all the other ingredients. Test the noodles to ensure they are a soft, but firm consistency. If you prefer them softer at this point, add a little water to the pot. Add the sauce and again, toss well to coat with all the ingredients. Push the noodles to one side of the pot and crack the eggs into the remaining space. Let the eggs fry for about 1 minute and then blend them in with the noodle mixture. Add the shrimp and continue to toss the noodles until the shrimp have lost their translucency. Add two thirds of the sprouts and chives, combining them well with the noodles and set aside for 2 minutes. Serve the dish with lime wedges and top each serving with the remaining fresh chives and sprouts.

Bean Week: Pumpkin Cornbread Baked Bean Casserole

I had to apologize in advance to my coworkers for this week's recipes. I knew they would lead to some tooty afternoons.

First up were the baked beans. I like the idea of this casserole and would make it again, but without the cinnamon in the corn bread mixture. I want either a neutral or cheesy-based bread topping over the beans, not a slightly sweet, cinnamon mixture. I get enough of the sweet this time of year without having to incorporate it into my entrees. My entry below doesn't include the syrup and cinnamon as with the original recipe. If you prefer to go with the original ingredients, just check out the link above the ingredients list. I also added bacon to the bean mixture. This isn't the first time I've seen a vegetarian recipe and decided it would be better with bacon. In fact, I hear vegetarians say that too.

Next up on bean week are crushed lentils: one of those vegetarian recipes I will file away in my stash of yummy vegetarian recipes.






Adapted from: http://www.wander-crush.com/



Ingredients

For the beans

• 3 cups cooked beans (I used a mix of kidney and white ones)
• 1 small onion chopped
• clove of garlic smashed
• 1 1/2 T blackstrap molasses
• 2 T apple cider vinegar
• 2 T maples syrup
• 1/4 cup pumpkin puree
• 2 T whole grain mustard
• 1 T tomato paste
• 1 lb bacon cooked and chopped

For the cornbread

• 1/2 cup whole spelt flour
• 3/4 cup cornmeal
• 2 t baking powder
• 1/4 t salt
• 1/3 cup unsweetened almond milk
• 1 egg
• 1/4 cup vegetable oil
• 1/4 cup pumpkin puree

Method

Preheat the oven to 400F. Heat a saucepan on medium heat and follow with the onions and garlic until they are translucent. Throw in the rest of the ingredients and combine well, cooking for about 10 minutes.

Prepare the cornbread by mixing the dry and wet ingredients in separate bowls.  Fold the two together and adjust the ingredients in order to get a batter that's not too runny or too mealy.

Ladle the bean mixture into a loaf pan and then follow with the batter. Bake for about 30 minutes, or until the crust is golden brown.

Hard Cider Braised Chicken

Apples and thick cut bacon trim chicken thighs along with a creamy cider-dijon sauce. It is rich to be sure, but you just can't be good all the time. For this recipe I ended up having to buy much more chicken than required and didn't have enough other ingredients to double the recipe. With the remaining chicken, I used some leftover wine to create a version of coq au vin and I was impressed with the results. That recipe will need a little refining, but I will attempt to get that out soon. This hard cider braised chicken is a delicious Sunday meal and makes for great leftover too!

From: http://stripedspatula.com

Serves 4

Ingredients

• 4-6 bone-in chicken thighs
• 2 T vegetable oil
• 2 apples peeled, cored and cut into slices
• 2 large shallots cut
• 3 slices thick cut bacon, chopped
• 2 cups hard apple cider
• 2 T dijon mustard
• 1 t stone ground mustard
• 1 large sprig fresh sage
• 2 sprigs fresh thyme
• 1/4 heavy cream
• kosher salt and fresh ground pepper

Method

Preheat oven to 350F. Heat the oil in a large saucepan or dutch oven and then add the chicken, skin side down and brown for five minutes each side until golden. Transfer the chicken to a plate. Pour off all but two tablespoons of fat from the pan and return pan or dutch oven to the heat. Add apple wedges and sauté over medium heat until just the apples begin to brown. Remove the apples from the saucepan and set them aside. Add shallots and bacon to the saucepan until the bacon is cooked through and the shallots are soft. Slowly pour in the cider, whisking as it's being added in order to release the bacon bits at the bottom of the pan. Add the dijon, ground mustard, salt and pepper and blend it in with the existing ingredients. Add the chicken, sage and thyme to the liquid. Cover the pan and bake for 25 minutes.  Add apples to the pan and return to the oven for 10-15 minutes. Remove chicken and apples and tent with foil. Discard the thyme and sage from the mix. Return the dutch oven to the stove and bring the liquid to a simmer. Whisk in the cream and simmer until the sauce is thickened, about 5 minutes. Season with salt and pepper and then place the apples and chicken on a bed of egg noodles to serve.

Making Tofu More than Tolerable: The Lemongrass Tofu Bowl

It is Monday and this recipe is meatless: how timely! If you're not on the tofu train for its' reputation as a heavily genetically modified product, that's fair. Beans, nuts, fish and/or meat can be inputed in lieu of tofu. I have some concerns about tofu, but not enough to nix soya products from my diet altogether. So, if this dish gives me a third nipple, it will almost be worth it due to its sheer deliciousness.

Honestly, I use tofu as a substitute for beans because nobody wants or needs to be exposed to that many farting fits at my office. I am also an impressionable eater and in an attempt to consume less meat for health factors as expressed by friends, family and the media, I experiment with vegetarian recipes. This is an example and I hope you enjoy it as much as I did. 

From: http://www.sproutedkitchen.com/

Serves 4

Ingredients

• 1 cup brown rice
• 12-14 oz of firm tofu
• lemongrass paste (fresh was unavailable, but always best)
• 2 t sriracha or chile paste
• 1 T lime juice
• 2 t rice wine vinegar
• 1 T fresh grated ginger
• 1 T coconut oil
• 2 T broccoli florets
• 2 large carrots, julienned
• 1/2 cup chopped, green onions
• 3/4 cup light coconut milk
• 2 T soya sauce
• 2 T sesame sauce
• 2 large avocados, sliced

Method

Cook brown rice according to package instructions. 

Cube the tofu into bite size pieces. Combine the lemongrass, chile paste, garlic, lime juice, vinegar and tofu into a bowl. Toss the tofu well and set aside for a minimum of 30 minutes. I marinated the tofu overnight. 

Warm the coconut oil and 1 tablespoon of the sesame oil in a pan over high heat. Pour in the tofu and marinade and cook until the edges have browned; about five minutes. Add the broccoli, carrots, remaining sesame oil, soya sauce and coconut milk, tossing well to coat with the oil mixture and allowing to cook for about 3 minutes. Spoon in the green onions and mix with the existing ingredients. Serve over rice and top with sesame seeds, avocado and cilantro. 

Beef Tenderloin with Cabernet Shallot Sauce

One way or another, I was having a nice piece of beef this weekend. The question was whether to make it myself or have someone make it for me. With a bottle of red waiting to be opened and the ingredients for a kale salad with bacon vinaigrette on hand, I shuffled out to find beef tenderloin. The results were divine. 

Like with pork tenderloin, the best advice I've seen with respect to cooking a lean piece of meat is to sear it first before roasting. This seals in the juices and keeps the meat moist. I boiled a few baby potatoes as a side, but if you're using fresh thyme in this recipe, as per the instructions, roasting the potatoes with the rest of your thyme and some other seasonings would be a better way to accompany the beef.  The kale salad recipe will follow shortly and is definitely worth pairing with this or another nice roast, if beef tenderloin isn't your thing or is out of your budget. 

Enjoy!

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

Makes 4-6 servings

Ingredients

For the beef

• 2 lbs beef tenderloin (try a roast format vs. a steak one)
• 1 T black peppercorns, roughly crushed (I used a mortar and pestle to get this effect)
• 1/2 sea salt
• 1 T olive oil

For the sauce

• 1/8 cup butter
• 1 cup chopped shallots
• 1/2 t sugar
• 2 cloves garlic minced
• 1 t fresh thyme, minced
• 1 bay leaf
• 1 cup beef stock
• 1/3 cup red wine
• 1/8 cup brandy
• 1 T corn starch

Method

Preheat the oven to 375F. Combine the salt and pepper and spread the seasoning on a flat surface. Roll the tenderloin in the salt and pepper mixture to cover it evenly. Heat the olive oil in a pan on medium-high heat. Sear the beef in the pan on all sides. 

Once seared, place the beef in a shallow roasting pan, uncovered. Roast for approximately 40 minutes, checking periodically to ensure you are not overcooking the roast. A rare piece of tenderloin should read 140F in the centre. 

For the sauce, sauté the shallots in half of the butter until translucent, about 8 minutes. Add the sugar, thyme, bay leaf and garlic and continue to sauté until the shallots have caramelized, about 6 minutes.

Add the stock, wine and brandy and bring the sauce to a boil. Reduce heat and simmer for about 30 minutes in order to reduce the sauce by half. Whisk the cornstarch in a tablespoon of water and add it to the sauce, stirring it until completely incorporated. Add the roasting pan's juices. Bring the sauce to a boil and whisk in the remaining butter. Serve with the beef.