Inspired Edibles

~ real food, balanced living ~

Warming Kasha {Buckwheat} Cereal with Pear, Pomegranate & Pepitas – Gluten Free

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I’ve been having the greatest time doing an Advent calendar for my sons who are (ahem), almost 15 and 12 years old.

I came across a wood framed freestanding calendar at Loblaws about a month ago and couldn’t resist.  It’s great because it’s got these roomy empty boxes (well decorated too) representing each day that you can fill with whatever you want – not the usual waxy chocolate stuff.  When I can’t fit a particular item into a box, a pop a note inside directing the boys to another location in the house where they can find their head of broccoli (wink) so it becomes almost like a scavenger hunt.

Anyhow, the best thing?  My sons are as excited about it today as they were a decade ago!

(I thought I might be just indulging myself – it happens – but not this time).
~~~~~
So here we are, officially one week before Christmas and it feels like a lot has happened in the world since I last wrote.  Our hearts are heavy as we move forward.
 
I want to wish everyone a happy holiday – whatever tradition you choose to celebrate – and precious time with family and friends.  
 
I’m sharing a warming cereal with you this morning that you might enjoy trying over the holidays.  If you haven’t had a chance to experiment with buckwheat yet, this is an excellent introductory recipe.  The texture and consistency of the buckwheat groats (also referred to as kasha) are particularly well-suited to cereal.  
 

Although its name would suggest otherwise, buckwheat is not related to wheat; it is actually a fruit seed and not a cereal grain.  As such, buckwheat is an excellent ‘grain-like’ substitute (looks like a grain and acts like a grain) for those who are sensitive to wheat or gluten and is also powerfully nutritive.  Containing all essential amino acids in proper proportions, kasha is a complete plant protein that is also rich in B vitamins, magnesium, phosphorous, potassium, iron, calcium and fibre.

 

My sons gobbled up this display when they returned home from school (it wasn’t a tough sell!).

Warming Kasha {Buckwheat} Cereal with Pear, Pomegranate & Pepitas (Gluten Free)
  • 1 cup buckwheat groats (Kasha)
  • 2 heaping Tbsp ground flaxseed (flax meal)
  • About 2 Tbsp raw pepitas
  • 1 large ripe seasonal pear, skin on and chopped into bite size pieces
  • Handful pomegranate seeds
  • 1/2 cup Greek yogurt
  • Drizzle of honey
—————
Notes:

Don’t be intimidated by seeds/ancient grains.  They behave much like oatmeal or other more familiar foods and are as easy to cook as rice.  You can find them at health food stores, bulk food stores and many regular grocery stores now carry them as well (Bob’s Red Mill is a common North American brand).

Directions:
 
Makes 2 servings


Prepare buckwheat groats according to package directions – (generally, 2:1 water to buckwheat groats ratio – bring mixture to a boil in a pot on stove and then simmer for about 12-15 minutes).

 

Add pear to simmering buckwheat, mixing with the groats and allowing it to warm and soften slightly.

Once the groats are cooked (they will have softened and puffed up in size and most of the water will have been used up), remove pot from heat and add ground flaxseed to the groats/pear, mixing to combine.

Divide warm cereal between two bowls and add milk or milk alternative.  Drizzle each bowl of cereal with a little honey or pure maple syrup, as you wish.  Sprinkle the cereal with pepitas, pom seeds and a dollop of yogurt, as desired.

Cheers to your health and happiness! 

Spicy Coconut Curry Chickpeas with Lemongrass and Sweet Basil

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Spicy Thai Chickpeas_blog

When I think of wholesome, satisfying and delicious vegetarian food, this is precisely the type of meal I envision.

But that wasn’t always the case.

Having been a slapdash vegetarian in my teens, I fell into the common rookie trap of gravitating towards pasta with oodles of cheese as the mainstay of my diet.  As yummy and addicting as that was, it was not exactly nourishing.  I then slowly discovered processed soy foods – veggie dog this, veggie ground that – full of sodium and plenty of other additives until I eventually wound my way to whole food sources of plant protein.

All to say, early exploring vegetarians tend to avoid animal flesh but are not necessarily educated about suitable plant based alternatives to protein, healthy fats and minerals.  The result is that we put ourselves at risk of developing nutrient deficiencies and conditions such as iron deficiency anemia, hypoglycemia, chronic fatigue and even depression.

The more you learn about healthful sources of plant based foods, the more options it invites for creating nourishing and delicious combinations.  Herbs, spices and sauces are especially helpful for flavouring vegetarian fare so don’t be shy; play around and see what combinations you like best.  I have a penchant for Thai cuisine so I often gravitate in this direction but the possibilities are endless.

Some of my favourite whole food sources of soy protein include: tofu, tempeh, edamame and miso. Other non-soy plant based proteins include: lentils, legumes, nuts and seeds, seitan, eggs and yes, some, dairy.

Spicy Coconut Curry Chickpeas with Lemongrass and Sweet Basil
  • 2 large yellow onions, peeled and coarsely chopped
  • 1 heaping Tbsp chili garlic sauce, or less as desired (it’s hot)
  • 1 large red bell pepper, sliced
  • 1 cup frozen edamame, simply run under hot water and drain
  • 3 cups cooked chickpea, thoroughly rinsed if using canned
  • 1 cup sliced crimini mushrooms
  • 1 generous nub of ginger, peeled and shaved*
  • 4 tsp Thai red curry paste
  • 2 tsp turmeric
  • 1 tsp cumin
  • 2 cups coconut milk
  • 1 cup vegetable stock
  • 2 limes, each cut into four quarters
  • 2 lemongrass stalks, ends and rough exterior casing removed
  • 2 Tbsp fish sauce,*optional* for non-vegetarians
  • 1 large bunch fresh basil, some torn into pieces and some left intact
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Notes:I used a cast iron pan to illustrate this meal however you are probably best using a larger sized skillet, wok or pot if using the ingredient portions outlined above (otherwise, you can cut the recipe in half).

*Lately, I’ve been shaving ginger. Once the ginger is peeled, simply use a carrot or vegetable peeler to slice off thin shaved pieces of ginger. It works really well in recipes like this.

You can skip any of the spices that don’t appeal to you. This is just one version of the recipe but there are many others – it is fully open and awaiting your interpretation!

 ~~~~~~

Directions:

Serves 4-6

On stove top, sauté onion and chili garlic sauce with some olive oil in a large skillet, wok or pot set to low-medium heat until translucent, about 5 minutes or so.

Meanwhile, prepare lemongrass stalks by removing root end (bulb) and blades (if still there).  Working from the middle section of the stalks, remove rough exterior layer/s until you get to the smooth white interior part of the lemongrass stalks.  Slice the interior of the stalks very thin to reveal layered rings (a bit like an onion).

You can either use the thin lemongrass rings as such or, more commonly, you can break them down further by chopping, grinding or mincing them.  Because lemongrass is quite firm and fibrous, it’s often easier to eat it when it has been broken down further (a food processor or coffee grinder would work fine).

Sprinkle onion with turmeric and cumin, mixing to combine.

 In a separate bowl, combine curry paste, coconut milk and vegetable stock whisking to combine.  Add wet ingredients to skillet and bring mixture to a gentle boil. Add bell pepper, edamame, chickpeas, mushrooms, lemongrass and ginger and reduce to lowest heat. Add most of the basil leaves (reserving some for garnish).  Allow mixture to simmer for about 6 minutes before removing from heat.

Squeeze lime juice into skillet along with fish sauce if using.  Mix all ingredients together and serve with a few more basil leaves on top.

Spicy Thai Chickpeas_blog_1
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Psst! Inspired Edibles Friends and Followers

you are ALL invited back on
Saturday, December 1st

for our official Holiday Kick-Off Post!

I will have an irresistible Holiday Recipe, a Fabulous Favourites List
and…. a Gorgeous Giveaway!!
~~~~~

Three Layer Chicken & Bean Quesadilla ~ protein rich, oven-baked goodness

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Last Wednesday was national Take Your Child to Work Day, a learning program designed to encourage Grade 9 students from across Canada to spend the day in the workplace of a parent (relative or friend).

Since my husband was out of town on business, our Grade 9’er had a much easier time deciding which parent to spend the day with!  But what I hadn’t anticipated was how committed he was to his choice of activities for the day… I laid out a number of different possibilities on the nutrition front but there appeared to be no contest. My son quite firmly wanted to create a recipe for Inspired Edibles which I was thrilled to oblige (until, that is, he told me he wanted to use my camera to photograph the entire sequence – really? are you sure you wouldn’t rather capture all the special moments on your cell phone camera honey?).

So off my boy went with a head full of yummy thoughts and a stack of glossy cookbooks, jotting down notes; asking questions; making my belly hurt with laughter; and dreaming up a host of different ideas and delicious combinations.

He not only came up with a recipe, he made a full shopping list, went to the grocery store by himself to purchase the ingredients and prepared the entire recipe start to finish on his own (clicks inclus).  There were questions (and some help here and there with the camera) but this was really his baby and I have to say, I was utterly impressed with his initiative, attitude and the incredible success of his project!  SO yummy.

Three Layer Chicken & Bean Quesadilla ~ protein rich, oven-baked goodness
(Adapted from Reader’s Digest, Cooking Smart for a Healthy Heart)

  • 4 large tortillas (about 9″), preferably whole grain
  • 1.5 cups refried beans
  • 1 pound or 450 grams chopped cooked boneless, skinless chicken (we used pre-cooked frozen chicken sautéed in a little olive oil)
  • 1 cup Jack cheese, (or low-fat cheese of choice, as preferred)
  • 1/4 cup pickled sliced jalapeno chiles, chopped,  plus more for decorating
  • 1/2 cup pitted kalamata olives
  • Handful fresh cilantro
  • 1/2 cup plain Greek yogurt
  • 1/2 cup of your favourite salsa

———————-

Directions:

Serves 4-6

Preheat oven to 425 F.

Spray a baking sheet lightly with olive or canola oil.  Place one tortilla on baking sheet and spread a half cup refried beans on top.  Dividing chicken into roughly three even portions, top beans with one portion of chicken followed by a quarter cup of cheese.  Add a sprinkling of chopped jalapenos, olives and cilantro.
My son styled this one entirely himself!

I love the set-up with the tortillas, chicken/cheese in the background.

Repeat layering two times.  Top with the final tortilla, pressing down slightly to help hold layers together.
Cover the top of the quesadilla with foil (tucking foil under edges of bottom tortilla if possible) and bake the quesadilla for about 20 minutes or until heated through.  Gently remove foil, and place final quarter cup of cheese on top of quesadilla returning it to the oven for another 5 minutes until the cheese melts (or broil for one minute or so – watching carefully!).

For the presentation (I love this effect), cut quesadilla into four (or more) pieces without fully separating them.  Spread Greek yogurt around cut lines and spoon salsa in the centre.  Top with pieces of fresh cilantro and jalapeno peppers.
I love the unique presentation of this quesadilla
Allow quesadilla to cool slightly before serving.

Protein rich chicken, beans and Greek yogurt

 

Spicy Orange Ginger Shrimp

By 38 Comments

Do you ever get the feeling that your time is a little less than your own?
Twenty-first century understatement, I know. 
Still, I can’t help but smile every now and again when I think about the turnstile nature of our lives.  I imagine myself a cartoon character shuffling from one space to the next on a giant board of insanity looking out for snakes and praying for a lucky ladder. 
After an afternoon and evening clocking 6 hours of time and travel from piano to swimming to hockey to soccer, I simply have to stop and ask myself:
What ever happened to playing in traffic as the primary source of childhood entertainment?! (We didn’t turn out so bad, did we?).
———————-
Well, here’s a delightful little number that just happens to be the very first dish my husband made for me when we started dating. Clearly, it swept me off my feet!  
The version my husband made was with chicken and was equally delicious.  You can substitute any protein here including plant sources.  This is a simple, satisfying and enormously flavourful meal that I’m hoping will work for you too!
Spicy Orange Ginger Shrimp
(recipe adapted from Anne Lindsay’s The Lighthearted Cookbook)
  • About 24 large frozen shrimp, thawed and shelled
  • Juice of 1 orange
  • Zest of 1 orange, cut into julienned strips
  • 1 Tbsp chili garlic sauce, more or less depending on taste preference (it’s hot)
  • 1 Tbsp apple cider vinegar, substitute rice vinegar
  • 1 Tbsp water
  • 1 tsp brown sugar
  • 1 tsp cornstarch
  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 large nub of ginger, grated or minced to about 2 Tbsp (or more)
  • 1 bunch cilantro, chopped

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Notes:

Although I’m featuring the shrimp solo, I normally prepare this dish with some sliced bell pepper and edamame which I simply toss into the pan along with the other ingredients.

Makes 4 servings of 6 shrimps.

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Directions:

Using an orange peeler (or other vegetable peeler), remove rind from orange and cut the rind into thin julienne strips (I am never particularly accurate nor fussy about the size of the strips – it matters not).

Using the same orange, cut it in half and squeeze out as much juice as possible (you should have at least a quarter cup).

In a small bowl, combine: fresh orange juice, chili paste, apple cider vinegar, water, sugar and cornstarch, stirring until smooth.

In a large skillet set to medium-high heat, sauté shrimp in some olive oil for about 1 minute – just enough to sear the exterior of the shrimp without fully cooking it.  Remove shrimp and set aside. 

Working from the same pan, add sliced orange zest, garlic and ginger, stirring to combine.  Add chili paste mixture and bring to a boil.  Return shrimp to pot and stir until heated through.

Divide mixture among serving bowls and top with cilantro.

  

Warming Oatmeal with Apple-Blueberry Compote

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oatmeal blueberry compote
I saw old Autumn in the misty morn
Stand shadowless like silence
Here the Autumn melancholy dwells
And sighs her tearful spells
Amongst the sunless shadows of the plain
Alone, alone, upon a mossy stone
No lonely bird would sing

                                                   – Thomas Hood

 
Have I mentioned that there might be a smidge of Irish in me?

Well, just in case I’m not alone…

If waking up in utter darkness surrounded by the cold, damp and dreary weather is not the high point of your day, I think I’ve got just the thing to help put the silk back in your slippers.

A warming bowl of goodness that is not only delicious and comforting, but also powerfully nutritive.

————

Here are some highlights:

Chia – chia seeds offer plant-based omega-3 fatty acids, fibre, antioxidants and an impressive array of minerals. Unlike flaxseed, chia does not have to be ground to be bioavailable (ie: to be absorbed and usable by the body). Flaxseed has a similar nutrition profile to chia (with slightly less nutrients – fibre, omega-3s, minerals – per serving) but flaxseed has the added benefit of containing lignans – plant compounds believed to be protective of breast health – which chia does not.  Chia is more expensive than flaxseed but due to the highly concentrated nature of its nutrients on a gram per gram basis, a small amount of chia goes a long way.

Oatmeal – both steel-cut and rolled oats offer a good source of soluble fibre – the kind attributable to helping keep blood cholesterol in check.  Whether you are choosing steel-cut oats (chopped into larger sizes) or rolled oats (‘old fashioned, quick-cooking oats’ that have been rolled or flaked for easier cooking), be sure to choose 100% whole grain.  Oats should have at least 3 grams of fibre per serving and ideally zero sugar and zero sodium.  Buying the oats unsweetened allows you to decide how much and what type of sweetener you would like to add to your cereal, rather than the manufacturer.  This is why I am not a big fan of instant oat cereals (powdered oats) because, even when they are 100% whole grain, these cereal packets almost always have sugar and sodium added to them.

Quick cooking oats only take about 5-7 minutes to prepare on the stovetop which represents a minimal time investment for a better return over instant oats.

Even better, this entire recipe – including the compote – can be assembled the night before and left in the fridge overnight.  Come morning, you simply have to reheat on the stove or in the oven.  So simple.

Cinnamon – we all know about the delicious flavour that cinnamon imparts on some of our favourite dishes but it’s also interesting to note that studies have also shown cinnamon’s positive effect on blood glucose levels in patients with type 2 diabetes and prediabetes.  One such study published in Diabetes Care in 2003 revealed that adding as little as 1 gram of cinnamon (less than 1/4 tsp) per day to the diet assisted in reducing blood sugar, triglyceride and LDL cholesterol levels. Research is ongoing in this promising area.  Easy ways of adding cinnamon to your diet include sprinkling it over your cereal or yogurt, adding it to smoothies, soups, stews and baked goods, topping your coffee with it or making your own cinnamon tea.

Warming Oatmeal with Apple-Blueberry Compote

For the Oatmeal
  • 1 cup unsweetened 100% whole grain oats, rolled or steel-cut (I used rolled oats)
  • 2 Tbsp chia seeds, substitute ground flaxseed
  • 3 Tbsp natural shaved almond flakes
  • 1/2 cup Greek yogurt, optional
For the Apple-Blueberry Compote
  • 2 medium-sized seasonal apples, peeled and diced
  • 1/2 cup fresh or frozen blueberries, I used frozen
  • 1/2 tsp cinnamon
  • 1 tsp butter or olive oil, I used butter
  • 2 tsp pure maple syrup
—————

Makes 2 servings

oatmeal blueberry compote
Directions:

Prepare oatmeal according to package directions – (Generally, 2:1 water to oatmeal ratio for rolled oats – bring mixture to a boil in a pot on stove and then simmer for 5 minutes).

Meanwhile, in a separate pot on stove, combine diced apple, blueberries, cinnamon, butter or olive oil and maple syrup.  Mix ingredients together and allow them to come to a gentle boil for a minute or two before lowering the temperature to simmer.

Allow the apple blueberry mixture to simmer, stirring occasionally, until the apples have softened but are not completely mush.  The mixture will take on a deep, purple hue.  Remove pot from heat.

Add chia seeds and about 2 heaping Tbsp of the apple-blueberry compote to the cooked oatmeal and stir to combine.

Divide oatmeal mixture between two bowls.  Add milk, if desired, and another heaping tablespoon or so of the compote in the center of each bowl of oatmeal.  Sprinkle with almonds.

For a higher protein version, mix in 1/4 cup of Greek yogurt to each bowl.

Sizzling Skillet-Seared Cajun Inspired Chicken with Shiitake, Braised Tomato and Onion

By 31 Comments

Skillet Seared Cajun Chicken_inspired edibles
I have two words for this dish:

simple.

delicious.

nutritious.

(you’re right.  That makes three!).

———————
While I’m consciously avoiding terms such as: summer’s end – (egad, I’m so not ready for that admission), I do recognize that most of us are settling back into our September routines which often means transition and trauma (ok, maybe I’m the only one who is traumatized. I shouldn’t make assumptions).  How about transition and hecticness (franticness?).

The beauty of this dish is that it all happens in one pot.

It offers bold, rich flavours amidst its sizzling juices but also happens to be wonderfully healthy too.  Check this out:

Protein rich chicken, anti-inflammatory shiitake mushrooms, antioxidant rich lycopene from cooked tomato and disease-fighting phytochemical abundant onion.

Not a bad deal for a 15 minute meal.

Here’s how to make it happen:

Sizzling Skillet-Seared Cajun Inspired Chicken with Shiitake, Braised Tomato & Onion
  • 2 Tbsp butter
  • 2 large skinless, boneless, chicken breasts
  • 4 plump ripe tomatoes, cut into chunks
  • 1 cup or so shiitake mushrooms, coarsely chopped
  • 2 yellow onions, peeled and diced
For the Cajun Seasoning:
  • 1 Tbsp dried oregano
  • 1 Tbsp smoked paprika
  • 2 tsp cayenne pepper, or to taste – it’s hot!
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp sea salt
—————-
Note:

Cajun spice mixtures are widely available in grocery stores however they are often saturated with sodium. For a time saver, you can use part store prepared variety (cutting it with a mixture of home spices) or opt for a sodium reduced store bought variety.

—————
Serves 4

Warm butter in a large skillet (I like to use cast iron) on the stovetop over medium-high heat.

Using a sharp knife, carefully cut into the thickest part of the chicken breast (but not completely through the chicken) to create a butterfly effect when opened up that will allow chicken to cook faster and more evenly.

Combine Cajun seasoning in a small bowl.  Sprinkle both sides of chicken liberally with the seasoning.

Add chicken to hot pan and cook, uncovered, until chicken is cooked through, about 4 minutes per side, flipping chicken at least once.  The chicken will take on a gorgeous dark golden colour from the seasoning.

Transfer chicken to a large plate and cover loosely with foil.

Warm the same pan, adding a little olive oil. Toss in the onion and shiitake and stir-fry, scraping up any leftover brown bits from the chicken, until vegetables are just beginning to soften. Add tomatoes, warming until they start to break down and accumulate surrounding juices.  Cut chicken breasts in half and serve with vegetables overtop.

White Bean & Feta Pita Pockets + 3 Other Mouthwatering Meatless Meals!

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I think the time may have come for me to start wearing a bib.

(Aprons are too matronly; I’d rather be a kid).

I was in the midst of preparing these delicious pita pockets last week – a little music going on, slicing and dicing into the tomatoes, squeezing the lemon, drizzling the oil.  All was rolling along tickety-boo until I realized that we were out of milk.  It was pushing up against the dinner hour and my sons were having friends over so I decided to dash out the door and pick up a few things.  Apparently, I neglected to give myself a little once-over before exiting the house.

Not good.

It wasn’t until the friendly – and no doubt well-intentioned – produce fellow at the grocery store asked me ‘what’s for dinner?’ with a telling smile that I snapped out of my kitchen coma and realized that I was wearing the recipe on my shirt.  Literally.  Splotches of tomato, streaks of green parsley (likely in my teeth too), and drizzles of oil splattered liberally across my belly.  Even a couple of chunks of Kalamata olive managed to go rogue on me.  I was mortified.

Briefly.

Then I giggled most of the way home.

 —————————–
White Bean & Feta Pita Pockets with a Lemon Delicious Vinaigrette
  • 2 cups cooked white beans (any variety), well rinsed if using canned
  • 1 yellow bell pepper, chopped
  • 12 cherry tomatoes, cut in half
  • 1/2 English cucumber, chopped
  • 1/2 cup feta cheese, crumpled or chopped
  • 1/3 cup purple onion, chopped
  • 1/3 cup pitted Kalamata olives, cut in half
  • 1/4 cup fresh parsley, chopped (great way to use up your garden parsley!)
  • 3 whole grain pitas, sliced in half
For the Vinaigrette
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 tsp lemon zest
  • 1 heaping tsp Dijon mustard
  • 1/2 tsp honey
  • Sea salt & pepper to taste
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Notes:
These pita sandwiches are one of our favourite lunches year-round.  They are so simple and satisfying, not to mention (but I will) bursting with nutrients.  You can use any vegetables you happen to have in the fridge for this recipe – it’s a great way to clean house!  Substitute lentils, tofu, tempeh or edamame for the beans, as desired, to create a different taste and nutrient composition each time.

You can also play around with the dressing to see what works best for you. Here’s another one of my favourites: Fresh Raspberry Vinaigrette.

Directions:
Makes 6 pita pockets (6 halves).
Assemble ingredients while you cook white beans on stove-top.

Remove cooked beans from heat.  Rinse the beans in cool water and allow them to drain.  Gently pat dry.

Place beans, bell pepper, tomatoes, cucumber, feta, onion, olives and parsley together in a large bowl and mix gently to combine.

Meanwhile, assemble vinaigrette ingredients in a small container with fitted lid. Shake well before pouring dressing over salad ingredients.  Mix carefully to combine taking care not to mash contents. The idea is to have just enough dressing to flavour the contents without drenching the pitas.

 

Distribute the bean mixture among the 6 (or more) pita pockets and enjoy!
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Looking for more mouthwatering meatless meals?

Whether you are a vegetarian or simply wanting to vary your diet and expand your nutrient repertoire, here are some other tasty ideas to keep you motivated.

Simply click on the titles below for recipes.

Brown Rice & Cannellini Bean Sliders with fresh Peach

 

Pan Seared Sesame Tempeh

 Spicy Thai Coconut Soup with Ginger, Lime & Vermicelli

Rosemary Honey Dijon Glazed Salmon ~ an easy, breezy, summer delight

By 44 Comments

I drifted into a summer nap under the hot shade of July,
serenaded by a cicadae lullaby,
to drowsy-warm dreams of distant thunder
~ Terri Guillemets
———————–
We are into the long, dreamy, delicious days of summer.  The heat is heavy, the days are long and the overwhelming desire is to kick back, relax and ring every ounce of enjoyment out of this gorgeous, fleeting season.

Well that’s my desire anyway.  …

Read More »

Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce

By 43 Comments

Have you found your spot yet?
You know that place near or far, real or imagined, that allows you to be a little bit more like yourself and a little bit less like the impostor who sometimes inhabits your being?
I spent some time up at my spot this weekend.  In fact, for the first time in nine years, I spent 24 blessed hours all.by.myself. at my spot.  Not another soul in sight (except for my four-legged companion that is).  A rare opportunity indeed.
my spot
And the funny thing?  I almost didn’t go.  30 degrees and brilliant skies but I had the usual litany of excuses swirling around in my head: I should really stay in town and put some order in the house while I can… wash the floors, get the cupboards organized, match socks. 
Yeah. Maybe not.
Find your spot.  Wonderful things happen there.
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I love the combination of mango and cucumber in the summertime.  Juicy, refreshing and hydrating – not to mention delicious.
It also reminds me of one of my all time favourite salads (which I’m pretty sure I could eat every day if required).
The chickpea (and peanut) in this recipe transforms the salad into a meal with its quality plant protein and fulsome fibre.  Add a little cilantro and a drizzle of spicy peanut sauce and you’ve got a wonderfully tasty, no-cook, meatless meal option – lunch or supper – any day of the week!
If you have vegetarian teenagers in the house, this is a healthy, well-balanced and hassle-free meal they can whip up on their own.
Mango Chickpea Lettuce Cups with a Spicy Peanut Sauce
For the Mango Chickpea Lettuce Cups:
  • 1 head Butter (aka: Boston or Bibb) lettuce, leaves gently removed
  • 2 cups cooked chickpea, well rinsed if using canned
  • 1 large ripe mango, roughly diced
  • 1/2 English cucumber, roughly diced
  • 2 Tbsp scallions (green onion), sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup natural peanuts, chopped
For the Spicy Peanut Sauce:
  • 2 Tbsp all natural peanut butter
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp water
  • 1 tsp fresh lime juice
  • 1 tsp sesame oil
  • 1-2 tsp chili garlic sauce
  • 1 tsp brown sugar
  • Sprinkle of dry chili peppers, as desired
—————–
Directions:
Serves 4
To create lettuce ‘cups’ simply place two or three leaves together in an overlapping fashion, trying to fit them together such that they form the best cup shape possible (not an exact science).
Meanwhile, in a medium sized bowl, combine chickpea, mango, cucumber, onion and cilantro. Mix ingredients together gently to combine.
Place about one quarter cup of chickpea filling into each lettuce cup (more/less depending on size of cups).  Top each cup with some chopped peanuts.
For the dressing, place all spicy peanut sauce ingredients together in a small bowl and whisk to combine. If you find the consistency too thick, simply add a little more water.
Once the dressing ingredients are well combined, drizzle the spicy peanut sauce over the mango chickpea lettuce cups and enjoy.

Seared Garlic Chicken with Lemon and Olives

By 68 Comments

I seem to have developed a stress fracture in my lower right leg, just above the ankle.

(Completely self-diagnosed mind you. Having broken 6 bones in my day, I consider myself a small, albeit entirely unqualified, expert in the field).

Anyway, it’s a bit embarrassing because it’s not like I was doing a drop step into a turnaround jump shot when it happened.  Nope.  As I recall, I was somewhere above Grimaldi’s at the mid-way point across the Brooklyn Bridge in the midst of our family’s 6 day whirlwind tour of New York City when it started hurting like a bugger.  And I mean a bugger.

But here’s the thing.  We walked an average of 10 km (6.2 miles) a day for five consecutive days, so I’m thinking, I’ve just completed a marathon, right?  Sure there wasn’t much running involved (unless you count diving out of the way of oncoming traffic) – and there may have been a few stops along the way.  Still, I was booking a pretty good pace trying to keep up with my supremely keen and overly fit sons and somehow, I also ended up being the designated backpack carrier for most of our travels (not sure how that happened).

A small price to pay I’d say for the fun we had travelling to the top of the Empire State Building, walking the sun-drenched shores of Battery Park (with its stunning views of the Statue of Liberty); spending a day at the Bronx Zoo (loved the Gorillas!); visiting Fire Department Ten House across from the World Trade Center site and the 9/11 Memorial (a personal favourite); exploring Central Park; crossing the Brooklyn Bridge (you already knew that); visiting Yankee Stadium (what an impressive building); and frolicking amidst the madness of Time Square (I felt completely at home).  No rest for the wicked I’ll tell you – our sons had us out till the wee hours.

We had a blast and I want to thank my blogging buddies who shared so many great ideas, tips and recommendations for our stay – including our hotel (thank you Amy!).

My son took this photo in Central Park (oops! I mean at the Bronx Zoo)
the tigers were unusually spunky and fun to watch
I just love how the light is hitting the water

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So, as I dash around trying to get back on track with work, groceries and laundry and prepare to dash back out the door for a soccer tourney in Vermont, I thought this one-pot wonder might be just the right thing.


Don’t let the simplicity of this recipe fool you though, this is one succulent and flavourful dish.  I hope you enjoy it.

Seared Garlic Chicken with Lemon and Olives
  • 2 garlic bulbs, peeled
  • 2 yellow onions, peeled and each cut into eighths
  • 3 Tbsp butter
  • 3 chicken breasts, each cut into three pieces
  • 1 – 2 cups large olives of choice (I used garlic stuffed jumbo green)
  • Juice of one lemon
  • Zest of one lemon
  • 1 cup low-sodium chicken stock
  • Sea salt and coarse black pepper to taste
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Notes:

I like to use a cast iron skillet for searing but you can make this recipe in any suitably sized pan.

You can also substitute half of the chicken stock for white wine to create a slightly different taste experience.

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Melt 2 tablespoons of butter in a large skillet over medium-high heat.  Add chicken pieces and brown each side for about 2 minutes per side.  Just enough to get a nice sear on the chicken pieces without fully cooking.  Remove chicken from skillet and set aside on a plate loosely tented with foil.


Add another tablespoon of butter to the same skillet and sauté garlic cloves and onion over low-medium heat, scraping up bits from seared chicken.  Cook until the garlic has a nice sear and onion is softened.
Return chicken to skillet and add olives, lemon juice, lemon zest, chicken stock and salt and pepper to taste.  Allow juices to come to a boil and then simmer for 10 minutes or until chicken pieces are cooked through.

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By the way, garlic and onion not only taste great, they are also great for you.


As part of the allium family of vegetables that also includes leeks, chives, scallions and shallots, onion and garlic are high in disease-fighting phytochemicals. Studies have shown that a high intake of allium vegetables can help reduce LDL (“bad”) cholesterol levels and raise HDL (“good”) cholesterol levels. A high intake of allium vegetables has also been linked with a lower risk of colon and prostate cancer.