Here’s a new one.
I recently purchased two movie tickets online (so far, so normal).
My husband and I make our way to the theater and are unable to print our tickets from the dispensing machine (so far, so normal). …
~ real food, balanced living ~
Here’s a new one.
I recently purchased two movie tickets online (so far, so normal).
My husband and I make our way to the theater and are unable to print our tickets from the dispensing machine (so far, so normal). …
Well, we’re less than a week away from our big move and we could not be more excited. The renovations have been moving along swimmingly and, knock on my hard head, all appears to be in order and on track…when does that ever happen? The relative calm and lack of perceived trouble is stressing me out.
Let the moving chaos begin!
While we sort through boxes, bins and furniture over the next couple of weeks, I’m sharing a delicious little number for all of you peanut butter fans out there.
This spicy peanut chicken has a place at my table any time of year!
I especially enjoy it combined with a sweet and sour coleslaw to draw out the best of the contrasting flavors and textures.
And who doesn’t love a dish that comes together so easily in the summer, when we’d all rather be outside doing something else with our time.
The delicious coconut-lime peanut marinade will do the work for you while you put your feet up, sit back, relax and sip on a refreshing Mojito smoothie.
Ah, summertime…. enjoy!
I’m not sure if we’ve had this conversation before.
You know, the one where I ask you what your favorite cuisine types are and you ask me mine and we both nod in polite acquiescence but continue to think we’re right and the other one’s out to lunch.
Yeah, that one.
So, what’s your favorite cuisine type?
Mine’s Thai.
Holy Basil, Thai Basil. Thai Lemon Basil, Cilantro, Chilies (!), Creamy Dreamy Coconut, Green Curry, Yellow Curry, Red Curry, Garlic, Ginger, Kaffir Lime, Lemongrass, Mint, Peppercorn, Turmeric…
Pretty much indisputable, right?
Some of my favorite things about Thai cuisine include its enthusiastic use of fresh herbs and spices over dry ingredients, its ability to push all the sensory buttons by delivering the fabulous four: sweet, sour, salty and spicy and… did you know that in traditional Thai cuisine, measuring cups are never used? (come on Betty Crocker, you’ve just got to admire that kind of reckless disregard).
If I haven’t made my case yet, perhaps this simple dish will convince you.
Aromatic, satisfying and delicious, 30 minutes is all you will need to have this lovely meal on your table. Faster than the time it would take to have it delivered to your door and a healthier version to boot! When you make your own Thai food, you can adjust the ingredients to suit your dietary needs and preferences. For instance, Kecap Manis is a syrupy sweet sauce that is traditionally used in Thai Basil Chicken recipes. I have avoided it altogether here. Sodium is also a consideration in Thai cuisine and I have opted for low sodium soy sauce and also offered other suggestions to help minimize sodium intake in the Nutrition and Cooking Notes for you.
As with all dishes of this nature, once you’ve gone through the steps of making it the first time, your subsequent preps will go much faster (and trust me, you will want to make this one again and again) — you can even do your cutting and chopping the night before, return from work and voila, dinner in under 15 minutes.
Be sure to read the Nutrition and Cooking Notes for cautions and best results and do let me know if you give it a try!
Serves 4
Approximate Prep time: 20 minutes
Approximate Cooking time: 10 minutes
Nutrition & Cooking Notes:
Directions:
And something else…it was 28 degrees C (82 F) in the sunshine on New Year’s day. If you like nothing else about LA, let it be the blessed climate.
Full of warming properties and aromatic flavors, this healthy and delicious recipe will warm you up from the inside out. A healthy version of Chinese cuisine that you can feel good about eating!
If you are familiar with the Szechuanese/Sichuanese classic Kung Pao Chicken (also known as Gong Bao Chicken), this recipe is very reminiscent with a few variations. I hope you enjoy it.
Be sure to read through the Nutrition and Cooking Notes for best results and to learn about a vegetarian version of this dish.
Now that winter has officially returned to this fine country (-15 C wind chill the last two mornings), I am more determined than ever to set my mind (and body) back to the beautiful Caribbean.
Anyone else feeling like they could use a little tropical inspiration?
Ya Mon.
This was our family’s first trip to the beautiful island of Jamaica but certainly not our last.
You see, although there were many things we got to – daily tennis, ocean kayaking, skin diving, zip-lining, a haunted house tour and an unforgettable afternoon cruising the hip strip (my boys do not appear to be able to sit for more than 6 minutes at any given time) – there was one special destination that we didn’t get to.
We didn’t make it to Scotchies. What is Scotchies? If you ask any the locals where to go to get the best jerk chicken in Jamaica, they will point you without hesitation to this unassuming food stand just outside of Montego Bay that serves up the tastiest and most authentic Jamaican jerk chicken on the island. Now we probably sampled jerk chicken at least four times during our stay but never at the famed Scotchies. So, in a sense, by not going to Scotchies, I have essentially guaranteed our family’s return trip to Jamaica because although we may be new to the island, we are not new to jerk chicken nor our love for it.
In my prior life as a lawyer, my husband and I would often abscond to the Real Jerk in Toronto to indulge in our favorite signature Jamaican dish and perhaps a Red Stripe (or two). Sadly, I am told the Real Jerk is no longer in operation (another reason to head to Scotchies!).
Jerk Chicken with Mango Salsa and Creamy Coconut Millet
For the Jerk Chicken:
The Blue Mountains Dominate the Eastern Third of Jamaica
Our boys were in zip-lining heaven
Directions:
Serves 4
For the jerk chicken, place all ingredients except chicken (first 14 ingredients) in a blender or food processor and process until well integrated into a paste-like mixture.
Transfer jerk mixture into a large plastic bag.
If you are planning on pan-searing the chicken, I recommend you butterfly the chicken or cut it into slightly thinner pieces.
If you are grilling the chicken, you can open up the breast but not necessarily cut it.
Place chicken (pieces or whole) in the plastic bag with the jerk mixture and massage the mixture into the chicken before sealing the bag and allowing it to marinade in the fridge for at least 6 hours or overnight. (If you can, take the bag out from time to time to massage the chicken – you can do this by simply handling the bag with your fingers).
For pan searing, place some coconut oil in a cast iron skillet. Get the skillet nice and hot (coconut oil has a higher smoke point than olive oil) and pan sear the marinated jerk chicken for about 4 minutes on each side (depending on thickness of breast).
For grilling, heat grill to high temperature and then lower just before placing marinated jerk chicken on the grill. Grill chicken for approximately 6 minutes on each side (depending on thickness of breast).
While chicken is cooking, prepare the millet according to package directions (generally 1 part millet to 1 + 1/2 parts liquid). Add coconut oil to boiling water or rice cooker. Once cooked, season with sea salt and pepper and top millet with a sprinkling of almonds and cilantro.
For the mango salsa, simply assemble the ingredients in a bowl or container and mix to combine. You can make the salsa ahead – it will store nicely in the fridge for up to 24 hours.
When ready to serve, simply plate the chicken and top with a generous portion of salsa. Accompany with coconut millet.
and red for the blood that unites us all
Can you feel it in the air? Little whispers, hints and glints of spring.
Flashes of hope and surrender.
The transition has begun.
And in the cautious spirit of optimism, I am offering up this simple and delightful dish that is lean, clean and full of protein.
If you’ve never been entirely moved by the thought of poached food, I think this recipe may sway you! Twenty minutes is all you will need to plate this moist and tasty chicken infused with complex flavours and aroma. It’s hard to believe this dish does not contain one ounce of added fat.
I first made this recipe about a decade ago to very positive reviews. I played it over and over again in the weeks and months that followed and then, as these things often go, I eventually forgot about it and it got archived from memory. Something in the spring air, reminded me of this simple, lovely number.
I hope you enjoy it as much as we do!
Balsamic Poached Chicken (recipe adapted from Real Simple Magazine)
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Notes:
You can use the leftover sauce from the pan to drizzle over the cooked chicken. I served this balsamic chicken last night with wild rice which sopped up the sauce beautifully. I also tossed some mushrooms and onion right into the broth and poached them as well. Delish.
In a saucepan large enough to accommodate the four chicken breasts, combine chicken stock, vinegar, soy sauce and sugar, whisking to combine. Place chicken breasts in the pan ensuring they are separated from each other (not stacked) and immersed in the sauce (you can add a little water or stock if necessary to cover the breasts).
Bring sauce to a boil with chicken in the pan and allow it to simmer at a gentle boil for 3 minutes. Remove pan from heat, cover, and allow the chicken to sit in the pan for 15 minutes or until chicken is cooked through. (If the chicken pieces are particularly large/thick, it may take a couple minutes longer).
Remove chicken from saucepan – it will be a gorgeous dark burgundy colour – slice into chunky pieces and plate. Add a drizzle of leftover sauce from pan if desired.
It turns out that our teenage son is not only rebelling against his loving parents, he also recently took a big swipe at British particle physicist Brian Cox (happy to know we’re in good company).
I bought the BBC Series ‘Wonders of the Universe’ and ‘Wonders of the Solar System’ as a Christmas gift for the family this year. I thought it was a smashing idea. We’ve often worked our way through life and science series in the past and have always enjoyed them. Not this time. We were only about an hour into the Solar System DVD when our eldest declared that he simply couldn’t bear another minute.
Son: “This is total BS Mom.”
Mom: “What’s that Dear? You want to pursue a Bachelor of Science?”
Son: “I can’t watch this. It’s nothing more than speculation based on a bunch of assumptions that we can’t measure and that are probably false and I guarantee you in 10 years from now, people will be laughing at the fact that we sat down to watch this series.”
Ouch.
Who are you and what have you done with my sweet, trusting little boy??
We’ve always raised our boys to be free and independent thinkers so that’s all good; it’s the cynicism at the ripe old age of 14 that I wasn’t quite prepared for.
What’s that saying, “the older I get, the smarter my parents become”- hopefully he’ll return to us sometime in the next several decades. In the meantime, I’m holding on to our 12-year-old for dear life!
If you’re anything like us, chicken figures prominently in your mealtime planning so it’s always nice to have a few new tricks up your sleeve to give it a new taste sensation.
This Indian inspired recipe is a simple and affordable way to transform the ordinary.
The coconut-masala crust gives the skinless chicken thighs a crispy delicious exterior that is fully satisfying while keeping the interior tender and juicy. And there is no frying involved! All the magic happens in the oven. You will love the dipping sauce too.
(Recipe adapted from Canadian Living Magazine)
Notes:
Makes 8 – 10 coconut-masala chicken thighs.
Directions:
Heat oven to 400 F.
Combine coconut, panko, garam masala, onion powder, garlic powder, coriander and cayenne (if using) in a flat based dish, stirring to combine.
In a separate flat based dish, place beaten eggs.
Dip each chicken thigh into the egg mixture, being sure to fully saturate them and then dredge each thigh through the coconut/masala mixture making sure to fully coat the chicken with the mixture.
Arrange coated chicken on a foiled lined baking sheet that has been sprayed with some olive oil or brushed with melted coconut oil (that’s what I used). If you don’t use oil, the chicken pieces will stick and half of the crispy-delicious coating will stay on the foil (you won’t like that).
Cook the chicken thighs for 12 minutes on one side and then flip them over and return them to the oven for another 10-12 minutes or until chicken is cooked through. (I added a few pieces of uncooked coconut shavings to the top of the cooked chicken just for fun – I thought it looked pretty).
Meanwhile, in a small bowl, combine curried yogurt dipping sauce ingredients and stir to combine. Adjust seasoning as desired.
Enjoy.
———————-
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.
I love the set-up with the tortillas, chicken/cheese in the background.
I love the unique presentation of this quesadilla |
Protein rich chicken, beans and Greek yogurt |
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!).
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.
Notes:
You can also substitute half of the chicken stock for white wine to create a slightly different taste experience.
—————
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.
By the way, garlic and onion not only taste great, they are also great for you.