Category Archives: Recipe

Recipe, Soup

“Welcome Autumn” Soup!

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You can control the heat of this soup by reducing (or eliminating) the cayenne and/or black pepper, and reducing the amount of fresh ginger. I just happen to like it very hot, and hate it when I’m served a dish where it appears the Chef is being apologetic for adding spices.

1 boneless, skinless chicken breast (between 6-8 ounces), cubed
1 regular size can of Cannellini (White Kidney) beans, drained, and rinsed
1 can of diced, fire roasted tomatoes
Spices:
1 tsp ground cumin
1 tsp dried English Mustard powder
1 tsp celery seeds (whole or ground)
1 tsp garlic powder
1 tsp black pepper
1 tbsp fresh grated ginger
1/2 tsp ground cayenne pepper
1/2 tsp Amarillo powder (a type of powdered Mexican food colouring)
Fresh cold water

In a medium sized pot, place beans, chicken, tomatoes and spices. Stir to combine. Add enough fresh, cold water to cover the solids and slowly bring to a simmer.
Allow to cool for 20-25 minutes (to cook the chicken, and to allow the flavours to meld). (If you do not have Amarillo powder (normally available on the International aisle of most supermarkets), feel free to omit. I added it, in order to imbue a golden hue to contrast against the red of the tomatoes for the Autumn like feel…)

Serves: 3-4

Vegetarian Option: Omit chicken and substitute cubed firm tofu, adding during the last 5 minutes or so, so the tofu does not disintegrate.

This soup will freeze well for up to 3 months. NB: If making the vegetarian option, I’d suggest freezing without the inclusion of the tofu, and adding once you defrost and reheat.

 

 

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Desserts, Recipe

Eating Lighter – even with dessert!

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Swap out your “French Fries” for oven roasted sweet potatoes, steam up some carrots, asparagus, zucchini and squash, grill a London Broil to perfect pinky medium rare, slice fresh tomatoes and cucumbers for a refreshingly crisp and flavourful side dish, and make homemade mini-bundt cakelettes with a powdered sugar glaze.

Simple, quick (from start to finish, less than 45 minutes, and most of that is baking the cakelettes), and the food stretches amazingly. 3 large sweet potatoes serve 4 people, as does a nice 1.5 lb London Broil. A homemade recipe for chocolate cake (used in the mini bundt pan) makes 24 cakelettes, which serves 12.

The Hot Water Chocolate Cake recipe:

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk, scant
1/2 cup vegetable oil
1 tbsp vanilla extract
1 cup boiling water

Prepare your mini bundt pans by spraying with a non-stick spray that includes flour (alternatively, butter and dust with flour).  Set aside. Preheat oven to 350 F.

In a large bowl, stir together your dry ingredients (the sugar, flour, cocoa, baking powder, baking soda and salt. Contrary to other recipes, the sugar IS a dry ingredient in this recipe.) Add the wet: eggs, milk, oil and vanilla, and mix for 2 minutes on medium speed of mixer. Using a rubber spatula, stir in the boiling water. Don’t worry, this batter will be thin, but that’s okay. Fill the mini bundt wells about 3/4 full of the mixture. You should have just enough batter to fill all 24 wells, if you scrape down the bowl.

Bake 30 to 35 minutes, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove from pans and place on  a wire rack to cool completely.

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Main Course, Recipe, Seafood/Fish

An easy Sunday dinner…

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Easy, peasy, and so delicious.

2 Albacore tuna steaks
8 ounces Basmati rice
1 medium onion, chopped
3 tbsp butter
8 ounces sliced mushrooms, sauteed

Heat oven to 425F. Place tuna steaks in a baking dish and add 2 cups of water.  Bake, covered in foil, for 25-30 minutes, or until tuna flakes and is cooked through.  Drain off cooking liquid and reserve. Using forks, flake the tuna.

In a medium sized saucepan with a tight fitting lid, melt butter, and sauté onion until just translucent. Add Basmati rice and swirl around with onion and butter to coat.

Add enough water to the reserved cooking liquid (if necessary) to make 2 cups of liquid. Add to the rice, stir to combine, and bring to a boil. Reduce to low and clamp on the lid. Allow to cook for 15-20 minutes or until all liquid is evaporated.

Turn the rice out into a serving dish and, using forks or bamboo spatulas to combine, add tuna and mushrooms. (Never use spoons because that makes the rice gummy.) A nice addition might be freshly cooked peas, asparagus cuts, or even broccoli florets. Some people might like quartered hard boiled eggs (I recommend 3 or 4 eggs be used), and you may sprinkle with dill, cilantro, or parsley for additional colour if desired.

Serves 4, generously.

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Recipe, Seafood/Fish, Soup

Coconut Curry Shrimp & Scallop Soup

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Coconut Curry Shrimp & Scallop Soup (with Baby Bok Chop and Butternut Squash). (Recipe modified from Nigella Bites “Pumpkin & Seafood Curry)

Made out of necessity because I had no pumpkin, lime leaves, lemon grass, nor salmon, and while I made my own Curry sauce, I’m simplifying for you, the average home cook.

1 can of coconut milk
2 tbsp mild curry paste (or make your own curry with turmeric, cumin, coriander, and cayenne)
1 medium sized butternut squash, cut into 1.5″ cubes
2 cups chicken stock
3 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
1 tbsp lemon juice
1 lb of 25-30 shrimp, peeled and deveined
1 lb of bay scallops
2 heads baby bok choy

In a large soup pot, stir together curry paste and coconut milk until combined. Bring to a simmer, add butternut squash, chicken stock, fish sauce, lime juice, sugar and lemon juice. Bring to a boil, reduce to a simmer, and cover. Cook for 5-10 minutes, or until squash is tender, but still has a bite to it. Then, add shrimp and scallops. Stir occasionally for 3-4 minutes until shrimp is pink and cooked through. Cut bok choy into 1″ pieces and then stir in, cooking for 1 more minute until wilted.

Sprinkle with chopped cilantro, and ladle into bowls. Serves 4.

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Main Course, Recipe

Chicken Chorizo…Caliente!

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Easy, peasy, tasty, and even better the second day!

4 boneless skinless chicken breasts
3 links of skinless chorizo sausage
2 lbs fingerling potatoes, scrubbed and dried
1 large red onion cut into wedges
zest of 1 unwaxed orange
1 tsp dried oregano
1 tbsp olive oil

Preheat oven to 425F.

Cut chicken and chorizo into about 1 inch cubes. Cut fingerlings in half, if needed, to make all about the same size. In a large bowl, toss chicken, chorizo, potatoes, and onion with olive oil and spread on a baking sheet. Sprinkle orange zest and oregano overtop, and bake for 35-40 minutes, or until chicken is no longer pink in the middle.

Serve with fresh lime to squeeze over, and your favourite veggie as a side dish.

Serves 6 generously, 8, reasonably.

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Main Course, Recipe

Lemon Chicken with Mushrooms and Angel Hair Pasta

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Who says you have to have high fat or even high sodium to have huge flavour? This dish goes to show that the addition of spices, and minimal oil help keep everything down to quite a low calorie count.

1 medium onion, sliced thinly
3 cups button mushrooms, sliced
6 tbsp water, divided
olive oil (see directions)
2 boneless skinless chicken breasts, cut into cubes
1/2 tsp crushed red pepper flakes (or more, depending on how hot you like it)
3 garlic cloves, minced
16 oz broccoli florets, blanched and heated through
3 portions of angel hair pasta, cooked al dente
3 tbsp lemon juice (the juice of one whole lemon)

In  a large pan, place 1 tsp olive oil. Using a paper towel, wipe the oil around to lightly coat the surface of the pan, and remove the excess (retain this paper towel). Place over medium heat and add mushrooms, onions, and 3 tbsp water. Place a lid on the pan, and allow them to steam in their own liquids. Stir occasionally until they are tender. Remove from the pan and cover to keep warm.

Using the oil soaked paper towel, wipe down the pan again, and add garlic, chicken cubes, crushed red pepper flakes, and remaining water. Cover to allow chicken to steam and cook through, stirring occasionally.

Return the mushrooms and onions to the pan, along with the blanched broccoli and the al dente pasta. Add lemon juice overall, toss to combine and heat through.

Serves 6 as dished, or 4 with larger appetites.

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