Smashed Potato

I love these potatoes and they are easy too. 
Ingredients

Small New Potatoes
Olive Oil
Sea Salt
Fresh Ground Pepper
Fresh Grated Parmesan Cheese

Directions

Cook potatoes by boiling in pot until potato falls off knife when pierced. 

Place potatoes in bowl and lightly coat with olive oil.  Place a piece of wax paper to keep surface clean.  Put each potato individually on wax paper and press with the bottom of pot or bowl till slightly flattened.  Place smashed potatoes on baking sheet, sprinkle with salt and pepper to taste, then sprinkle with grated cheese.  Place potatoes in 325 degree oven for approximately 20 minutes until they reach your desired crispness.

Recipe courtesy of Laura Calder. 
Enjoy.

Signing off till next time.

Green Beans with Paneer

Ingredients

1 tablespoon grape seed oil
1 teaspoon grated garlic
1 teaspoon brown mustard seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
2 tomatoes, chopped
pinch of salt and freshly ground pepper
1 pound green beans, tips removed
1/2 pound of paneer, cut into small cubes

Directions

Put oil in a large skillet, add garlic and spices and cook for about 15 seconds.  Add tomatoes and season with salt and pepper, stirring well.  Add beans and cook till beans are tender crisp, about 8 to 10 minutes.

In another pan, add oil and place over medium heat.  Add the cubed paneer and fry till golden on all sides.  Gently stir into the finished beans and serve immediately.

Recipe courtesy of:  Bal Arneson.

Enjoy.

Signing off till next time.

Apple Pork Chop with Apple Chutney

Apple Juice Marinade

Ingredients

1/2 cup apple juice
1/4 cup soy sauce
1/4 cup honey
1/4 tsp dry mustard
1/4 tsp ground ginger

Directions

Combine ingredients.  Marinade meat all day or over night.  Heat Pork in skillet with marinade until meat is cooked.


Apple-Raisin Chutney

Ingredients

3 royal gala apples
1/4 sweet onion, diced
1 cup raisins
1/4 cup red wine vinegar
1 tablespoon grated fresh ginger
1 tsp nutmeg
1/8 tsp cloves
1/8 tsp cinnamon

Directions

Combine all ingredients in saucepan, bring to a boil.  Reduce heat and simmer for 30 minutes.  Use blender to puree.  Serve with Pork. 

Enjoy.

Signing off till next time.

Slow-Cooker Chestnut Stew

I have to admit I didn't have time to work with chestnuts, so I used water chestnuts instead.  They were crunchy and added a nice texture to this meal.  I will definitely try this recipe again with the chestnuts when I have more time. 

This stew was cooked in the slow cooker for 7 hours, placed in the refrigerator overnight and warmed for supper the next day.  Extremely flavourful.

This recipe was found in Tosca Reno's The East-Clean Diet Cookbook.  Trust me there is nothing diet tasting about this dish.


INGREDIENTS

3 lbs lean, boneless bison or beef, cut into 1 inch chunks ( I used beef )
1/3 cup flour of your choice ( I used whole wheat )
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp dried oregano crumbled
1 tbsp dried basil crumbled
3 tbsp olive oil
1 large sweet onion, peeled and chopped fine
4 cloves garlic, passed through a garlic press
2 thick carrots, peeled and chopped
2 thick parsnips, peeled and chopped
4 ribs celery, trimmed and chopped
2 sweet potatoes, peeled and chopped
1 cup of steamed chestnuts, chopped ( I one can of water chestnuts )
1 tbsp tomato paste ( I didn't use this ingredient )
3 cups water, beef or vegetable stock  ( I used vegetable stock )


PREPARATION

In a container with a lid, place the flour, sea salt, pepper, oregano and basil.  Put the lid on the container and shake.  Now add the cubed meat and shake again to coat each piece with flour and seasonings.  Set aside.

In a large skillet, place olive oil and set over medium-high heat. Remove the meat cubes from the flour mixture one at a time.  This ensures no excess of flour, and the coating on each cube will not be disturbed.  Place the meat in the skillet.  You may have to brown it in batches.  Once the meat is nicely browned, remove from the skillet.  Place the meat in the bowl of a slow cooker.  Add all remaining ingredients to the slow cooker, mix gently and set to high.   Cook covered for 6 hours.  Serve hot!

Signing off till next time.
L

Thyme-Roasted Chicken with Garlic Gravy

I found this recipe in December/January 2011 Healthy Directions.  I usually pick up the free magazines when I'm in the health food store.

I loved the chicken, I will definitely be make this again.  The house smelled wonderful today. The only thing I didn't do, was crush the garlic into the gravy.

INGREDIENTS

1 chicken (3 1.2 lbs)
10 cloves garlic, peeled
1 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp black pepper
1 1/3 cups chicken stock
1/2 cup white wine
4 tbsp flour

DIRECTIONS

• Preheat oven to 325°F
• Roasting pan with rack
• Remove giblets and neck from chicken.  Rinse and pat chicken dry inside and out.  Place 2 cloves of garlic inside cavity.  Starting at cavity opening, gently lift skin and rub thyme, salt and pepper over breasts and legs.  Tie legs together with string;  tuck wings under back.  Add remaining garlic, chicken stock and wine to roasting pan;  place chicken breast side up, on rack in pan.
• Roast in preheated oven, basting every 30 minutes, for 1 3/4 to 2 hours or until pan juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F.
• Transfer to a platter; tent with foil and let stand for 10 minutes before carving.  Meanwhile, strain pan juices, pressing down firmly to mash garlic into juices; skim off fat. 
• In a small saucepan, stir together pan juices and flour; cook, stirring, over medium heat until boiling and thickened.  Serve with chicken.

Signing off till next time.
L.

Ginger Edamame Quinoa

                                               Pictured ~ made with chicken and broccoli

Pictured ~ made with beef and cauliflower

Tonight's supper and tomorrows lunch. Not the best presentation, but definitely tasty, put together with asparagus and the leftover peeled sliced broccoli stems *. Yummy.

Yield: 4 to 6 servings

INGREDIENTS

1 cup quinoa ( I use Bob's Red Mill ~ already rinsed, no soaking required)

2 cups water

2 tbsp olive oil

2 tbsp water

2 cups broccoli florets

1 cup chopped red bell pepper

1/2 tsp minced fresh garlic

1 tsp grated fresh ginger

2 cups cooked diced chicken **

1 cup cooked black beans (I use canned, drained and rinsed)

1 cup edamame beans (I use frozen)

3 tbsp soy sauce (I use reduced salt soy sauce)

PREPARATION

Bring the quinoa and the 2 cups of water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.

Heat a large saucepan on medium heat. Add the oil, the 2 tbsp of water and the broccoli. Cover and cook the mixture for 4 minutes. Add the red pepper, garlic and ginger, replace the cover and cook for an additional 3 minutes, until the broccoli and peppers are tender yet crisp. Add the chicken, black beans, edamame and soy sauce. Stir in quinoa and continue to heat until it is heated throughout. Serve immediately. Refrigerate any leftovers for up to 2 days.

* Most of our vegetables I cook in water in the microwave then toss in a bit of olive oil and garlic in frying pan on stove.

** you can substitute chicken with beef, pork, whole shrimp or diced tofu.

Recipe: Quinoa, The Everyday Superfood 365

             Patricia Green & Carolyn Hemming

             ISBN 978-1-55285-994-0

Signing off till next time

L