3 chicken breasts, sliced into thin slices
2 tbsp. oyster sauce
2 tbsp. soy sauce
3 tsp. dry sherry
1 tsp. sugar
1/2 cup water
2 tsp. cornstarch
pinch red pepper flakes
4 cloves garlic, minced
1 medium onion, thinly sliced
1 red pepper, thinly sliced
4 stalks celery, thinly sliced
1/3 medium cabbage, thinly sliced
bag of sprouts, washed well
6 - 8 mushrooms, sliced
Mix 1 tbsp. oyster sauce, 1 tsp. dry sherry, 1 tsp. sugar, 1 tsp. cornstarch, 1 tbsp. soy sauce and pinch of red pepper flakes, make sure corn starch dissolves and then combine with thinly sliced chicken, marinate for 15 - 20 minutes.
Mix cooking sauce, 1 tbsp. oyster sauce, 1 tbsp. soy sauce, 2 tsp. dry sherry, 1 tsp. cornstarch and 1/2 cup water and set aside.
Place large pan over high heat, when hot add chicken and garlic, stir fry for 2 minutes, then add onions and peppers, stir fry for one more minute. Add celery and mushrooms, stir fry for another minute. Add cabbage and stir fry for another minute. Add sprouts and sauce, then mix. Place lid on pan and heat through until veggies softened, another 1 to 2 minutes.
Serve hot, over rice or noodles if desired.
Sunday, October 23, 2011
Monday, October 10, 2011
Split Pea Soup
A great way to use up leftover Thanksgiving ham. A warm bowl of pea soup on a cloudy, rainy day.
3 cups dried split peas
4 litres organic low sodium chicken stock
6 carrots, chopped
4 stalks celery, sliced
2 onions, chopped
2 cloves garlic, minced
leftover ham, diced
salt and pepper
Chop celery, carrots and onion and saute in stock pot in a little olive oil until soft. At the last minute add minced garlic to saute. Add chicken stock and ham. Bring to a boil, then lower heat to simmer until peas break apart and liquid has thickened. Add water if needed to get consistency desirable. Season with salt and pepper to taste.
3 cups dried split peas
4 litres organic low sodium chicken stock
6 carrots, chopped
4 stalks celery, sliced
2 onions, chopped
2 cloves garlic, minced
leftover ham, diced
salt and pepper
Chop celery, carrots and onion and saute in stock pot in a little olive oil until soft. At the last minute add minced garlic to saute. Add chicken stock and ham. Bring to a boil, then lower heat to simmer until peas break apart and liquid has thickened. Add water if needed to get consistency desirable. Season with salt and pepper to taste.
Monday, October 3, 2011
Easy Weeknight Sloppy Joes
Made these tonight for dinner. Delicious and a hit with the kids. Inspired by an Everyday Food recipe but altered for my family.
1 lb. ground chicken thigh
1 celery stalk, finely chopped
1/2 yellow or red pepper, finely chopped
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz.) tomato sauce
1/4 cup ketchup
1 tbsp. Worcestershire
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
4 soft hamburger buns
Put onion, celery, pepper and garlic in a fry pan with olive oil, salt and pepper to soften. Once soft add ground chicken and break up. When chicken is cooked through add tomato sauce, ketchup, Worcestershire, brown sugar and vinegar and simmer until sauce had thickened. Serve in soft hamburger buns.
1 lb. ground chicken thigh
1 celery stalk, finely chopped
1/2 yellow or red pepper, finely chopped
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz.) tomato sauce
1/4 cup ketchup
1 tbsp. Worcestershire
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
4 soft hamburger buns
Put onion, celery, pepper and garlic in a fry pan with olive oil, salt and pepper to soften. Once soft add ground chicken and break up. When chicken is cooked through add tomato sauce, ketchup, Worcestershire, brown sugar and vinegar and simmer until sauce had thickened. Serve in soft hamburger buns.
Sunday, October 2, 2011
Best Ever Garlic Bread
1 French Loaf
Parmesan Cheese (finely ground)
Half Fat Hellman's Mayonnaise
4 - 6 garlic cloves, minced
Set oven to broil. Cut french loaf in half lengthwise. Lay cut side up on baking sheet. Mix minced garlic, parmesan and mayonnaise until it forms a paste. Usually about a ratio of 3 to 2, parmesan to mayonnaise but I just eyeball it. It should be nice and thick. Spread a layer of mixture on french loaf and broil. Keep your eye on it, it only takes 3 - 5 minutes in a fully heated oven. Slice and serve. YUM!
Parmesan Cheese (finely ground)
Half Fat Hellman's Mayonnaise
4 - 6 garlic cloves, minced
Set oven to broil. Cut french loaf in half lengthwise. Lay cut side up on baking sheet. Mix minced garlic, parmesan and mayonnaise until it forms a paste. Usually about a ratio of 3 to 2, parmesan to mayonnaise but I just eyeball it. It should be nice and thick. Spread a layer of mixture on french loaf and broil. Keep your eye on it, it only takes 3 - 5 minutes in a fully heated oven. Slice and serve. YUM!
Spaghetti Sauce and Lasagna
I plan on making lasagna on Friday night to feed my love some good home-cooked food after being on the road all week. It will also make great leftovers for weekend lunches. To start I will need to make spaghetti sauce. I have tried to cut red meat out of most of our recipes so I now make my spaghetti sauce with ground chicken. The original recipe used ground beef, substitute beef if you prefer. This recipe is my Mom's with my own modifications over the years.
Spaghetti Sauce
2 jars of organic pasta sauce, usually tomato with mushroom sauce
10 mushrooms, sliced
1 onion, chopped
1 - 2 peppers, diced
1 small can organic tomato paste
1 - 2 lbs. ground chicken
3 to 4 cloves of garlic, minced
basil, thyme, oregano to taste
salt and pepper
Brown chicken and onion, once it has almost cooked through add mushrooms, peppers, garlic and herbs. Once mushrooms and peppers are soft add tomato sauce and tomato paste. Simmer for half hour minimum.
Lasagna
Layer spaghetti sauce with noodles and ricotta cheese mixture. Top with mozzarella and parmesan.
Ricotta Cheese Mixture
Low fat ricotta (3 to 4 cups)
Parmesan (1/2 cup)
1 - 2 eggs
Salt and Pepper
1 package of frozen chopped spinach, thawed and squeezed (optional)
Order of layers - small amount of sauce, noodles, sauce, ricotta, noodles, sauce ricotta, noodles, sauce, mozzarella.
Bake for at least an hour at 400 degrees, let stand fifteen minutes before cutting and serving.
Spaghetti Sauce
2 jars of organic pasta sauce, usually tomato with mushroom sauce
10 mushrooms, sliced
1 onion, chopped
1 - 2 peppers, diced
1 small can organic tomato paste
1 - 2 lbs. ground chicken
3 to 4 cloves of garlic, minced
basil, thyme, oregano to taste
salt and pepper
Brown chicken and onion, once it has almost cooked through add mushrooms, peppers, garlic and herbs. Once mushrooms and peppers are soft add tomato sauce and tomato paste. Simmer for half hour minimum.
Lasagna
Layer spaghetti sauce with noodles and ricotta cheese mixture. Top with mozzarella and parmesan.
Ricotta Cheese Mixture
Low fat ricotta (3 to 4 cups)
Parmesan (1/2 cup)
1 - 2 eggs
Salt and Pepper
1 package of frozen chopped spinach, thawed and squeezed (optional)
Order of layers - small amount of sauce, noodles, sauce, ricotta, noodles, sauce ricotta, noodles, sauce, mozzarella.
Bake for at least an hour at 400 degrees, let stand fifteen minutes before cutting and serving.
Chicken Taquitos
I have yet to try this recipe but after buying frozen taquitos at Costco I thought it would be better to make these on my own.
Here's my plan:
1 recipe of Taco Seasoning
1 lb. ground chicken
1 cup water
Brown ground chicken in pan, add seasoning and water and cook down until most of the water has evaporated.
Flour tortillas
Grated Cheddar Cheese
Lay tortilla flat and place 1/4 cup grated cheddar along the middle, place a 1/4 cup of chicken mixture on top and roll up. Place on baking sheet with seam side down. Spray with a little olive oil spray. Bake at 425 degrees for 8 to 10 minutes.
Here's my plan:
1 recipe of Taco Seasoning
1 lb. ground chicken
1 cup water
Brown ground chicken in pan, add seasoning and water and cook down until most of the water has evaporated.
Flour tortillas
Grated Cheddar Cheese
Lay tortilla flat and place 1/4 cup grated cheddar along the middle, place a 1/4 cup of chicken mixture on top and roll up. Place on baking sheet with seam side down. Spray with a little olive oil spray. Bake at 425 degrees for 8 to 10 minutes.
Easy Dinner Plan for Three
This week my husband is away and I need a week of easy meals. After a long day at work and driving the kids to and from all their activities I get lazy in the evenings. I need quick meals that I can get on the table in less than 30 minutes. Fortunately my two lovely children are easy to please. I already have a request for chicken caesar wraps for lunches this week so that covers that item. Next on the list...what to have for dinner?
Easy Dinner Plan:
Sunday
Make Your Own Pizza with Veggies and Dip
Monday
Chicken Taquitos (Make Ahead)
Tuesday
Chicken Soup (Make Ahead) with Veggie Sandwiches
Wednesday
Chicken Tortellini and Tomato Sauce (Store Bought) with Caesar Salad
Thursday
Sloppy Joes (I think I'll try this Everyday Food recipe but with Turkey)
Update: Tried this recipe but used ground chicken thigh (no turkey at the store) and added a small tbsp. of apple cider vinegar and a small tbsp. of brown sugar. This recipe was a hit with kids and I thought it was delicious. It was quick and easy and I am having the leftovers over pasta for lunch tomorrow.
Friday (My Honey is HOME!)
Lasagna with Garlic Bread
Lunches for the Week:
Fruit - Grapes, Apple
Veggie - Tomatoes, Pepper, Celery, Carrots
Yogurt
Chicken Caesar Wraps
Granola Bar, Pretzels or Other Recess Snack
Easy Dinner Plan:
Sunday
Make Your Own Pizza with Veggies and Dip
Monday
Chicken Taquitos (Make Ahead)
Tuesday
Chicken Soup (Make Ahead) with Veggie Sandwiches
Wednesday
Chicken Tortellini and Tomato Sauce (Store Bought) with Caesar Salad
Thursday
Sloppy Joes (I think I'll try this Everyday Food recipe but with Turkey)
Update: Tried this recipe but used ground chicken thigh (no turkey at the store) and added a small tbsp. of apple cider vinegar and a small tbsp. of brown sugar. This recipe was a hit with kids and I thought it was delicious. It was quick and easy and I am having the leftovers over pasta for lunch tomorrow.
Friday (My Honey is HOME!)
Lasagna with Garlic Bread
Lunches for the Week:
Fruit - Grapes, Apple
Veggie - Tomatoes, Pepper, Celery, Carrots
Yogurt
Chicken Caesar Wraps
Granola Bar, Pretzels or Other Recess Snack
Saturday, September 24, 2011
Surprisingly Good Muffins
I made these muffins the other day and was surprised how well they turned out with the lack of butter or oil in the recipe. Here's the recipe, it is inspired by an Everyday Food recipe from the September 2011 issue.
Zucchini, Banana and Oat Bran Muffins
cooking spray (to spray muffin pan)
1 3/4 cups whole grain spelt flour
1/2 cup oat bran
1 cup lightly packed brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp.salt
1 tsp. ground cinnamon
1 1/2 cups coarsely grated zucchini
1 ripe mashed banana
1/2 cup milk
1/4 cup coffee cream
1 egg, lightly beaten
1 tsp. vanilla extract
Preheat oven to 350 degrees. Lightly coat muffin pan with cooking spray, either regular or mini muffins. Whisk together flour, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add zucchini and banana and stir to combine. Whisk together milk, egg, vanilla and cream. Add milk to vanilla mixture and stir to combine.
Divide batter among muffin cups and bake for 20 to 25 minutes, until toothpick inserted comes out clean. Cool for 30 minutes in pan on wire rack.
Zucchini, Banana and Oat Bran Muffins
cooking spray (to spray muffin pan)
1 3/4 cups whole grain spelt flour
1/2 cup oat bran
1 cup lightly packed brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp.salt
1 tsp. ground cinnamon
1 1/2 cups coarsely grated zucchini
1 ripe mashed banana
1/2 cup milk
1/4 cup coffee cream
1 egg, lightly beaten
1 tsp. vanilla extract
Preheat oven to 350 degrees. Lightly coat muffin pan with cooking spray, either regular or mini muffins. Whisk together flour, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add zucchini and banana and stir to combine. Whisk together milk, egg, vanilla and cream. Add milk to vanilla mixture and stir to combine.
Divide batter among muffin cups and bake for 20 to 25 minutes, until toothpick inserted comes out clean. Cool for 30 minutes in pan on wire rack.
Saturday, July 16, 2011
Great Pork Tenderloin!
After tiring of the same old pork tenderloin recipe I had to find something creative to do with pork. Searching through Canadian Living magazine recipes online I found and tried a great recipe. I have posted a modified version below.
Pork Tenderloin with Onions and Apples
3 onions, halved and sliced
1 apple, thinly sliced
2 tbsp olive oil
1 tbsp butter
1 pork tenderloin
pepper and salt, to taste
2 cups organic beef stock
1/2 cup apple juice
2 tsp corn starch, mixed in 2 tbsp. cool water
Start by sautéing onions in a small pan with 1 tbsp butter and 1 tbsp olive oil on medium heat. Slowly sauté them until they start to brown, once they start to brown add apple slices and sauté about 10 minutes more. Set aside.
Heat 1 tbsp. oil in oven proof skillet and salt and pepper pork tenderloin. Brown on all sides. Once browned, place tenderloin in oven and roast at 400 degrees for 20 to 30 minutes until juices run clear, depending on size the pork tenderloin may take more or less time.
Once the pork has finished roasting remove from the oven and place on cutting board, wrap with foil to rest. While pork is resting, add apple juice and beef broth to sauté pan, season with salt to taste and boil to reduce by about half. When reduced add corn starch and water to thicken. Serve pork sliced over onion mixture, with gravy.
The whole family loved this recipe. I served the kids without the onions and apple but I did include the gravy. I am trying it for a second time tonight. My husband especially loved it. It is definitely a weekend recipe because of the multiple dishes it takes to cook but worth it. I served it with roasted baby potatoes and broccoli.
Pork Tenderloin with Onions and Apples
3 onions, halved and sliced
1 apple, thinly sliced
2 tbsp olive oil
1 tbsp butter
1 pork tenderloin
pepper and salt, to taste
2 cups organic beef stock
1/2 cup apple juice
2 tsp corn starch, mixed in 2 tbsp. cool water
Start by sautéing onions in a small pan with 1 tbsp butter and 1 tbsp olive oil on medium heat. Slowly sauté them until they start to brown, once they start to brown add apple slices and sauté about 10 minutes more. Set aside.
Heat 1 tbsp. oil in oven proof skillet and salt and pepper pork tenderloin. Brown on all sides. Once browned, place tenderloin in oven and roast at 400 degrees for 20 to 30 minutes until juices run clear, depending on size the pork tenderloin may take more or less time.
Once the pork has finished roasting remove from the oven and place on cutting board, wrap with foil to rest. While pork is resting, add apple juice and beef broth to sauté pan, season with salt to taste and boil to reduce by about half. When reduced add corn starch and water to thicken. Serve pork sliced over onion mixture, with gravy.
The whole family loved this recipe. I served the kids without the onions and apple but I did include the gravy. I am trying it for a second time tonight. My husband especially loved it. It is definitely a weekend recipe because of the multiple dishes it takes to cook but worth it. I served it with roasted baby potatoes and broccoli.
Friday, April 15, 2011
Date Night Spicy Shrimp
NOT healthy but oh so good. This recipe comes from my Mom's recipe box, I don't know where she first tried it. It is so easy to make and fun to eat.
2 tbsp. olive oil
4 cloves garlic, minced
2 tbsp. worcestershire
1-3 lbs. shrimp or prawns, peel on but deveined
1/4 cup thai sweet chili sauce
1/2 lemon, sliced
1/2 cup butter
1 tbsp. dried rosemary
1 tsp. hot sauce
1 tsp. course salt
1 french loaf or baguette for dipping.
Melt oil and butter in a saucepan over medium heat. Mix all remaining ingredients except prawns and lemon slices. Remove butter and oil from heat and stir in spice mixture. Place prawns in a large shallow baking dish and pour butter and spice mixture over top. Tuck the lemon slices in and around the shrimp. Bake the shrimp at 400 degrees turning them once, half way through, until tender and just cooked through. 20 to 25 minutes.
Enjoy! Yum!
2 tbsp. olive oil
4 cloves garlic, minced
2 tbsp. worcestershire
1-3 lbs. shrimp or prawns, peel on but deveined
1/4 cup thai sweet chili sauce
1/2 lemon, sliced
1/2 cup butter
1 tbsp. dried rosemary
1 tsp. hot sauce
1 tsp. course salt
1 french loaf or baguette for dipping.
Melt oil and butter in a saucepan over medium heat. Mix all remaining ingredients except prawns and lemon slices. Remove butter and oil from heat and stir in spice mixture. Place prawns in a large shallow baking dish and pour butter and spice mixture over top. Tuck the lemon slices in and around the shrimp. Bake the shrimp at 400 degrees turning them once, half way through, until tender and just cooked through. 20 to 25 minutes.
Enjoy! Yum!
Monday, January 3, 2011
Beef Stew Goodness!
Time to make a treat for my husband. I made this stew for his lunches a couple months ago and it turned out beautifully. From what I recall it was inspired by an Everyday Food recipe but I added quite a few more veggies and switched up some of the other ingredients.
Beef Stew
3 lbs. beef cut into chunks, coat with flour and salt and pepper. Brown in oil in a single layer in a dutch oven.
Add 1 cup of beef stock, 2 cups of water, 2 tbsp. tomato paste, 2 tbsp. of red wine vinegar and bring to a boil. Add a little more salt and pepper. (A little more stock wouldn't hurt at this stage, last time by the end all of the moisture had cooked into the meat and veggies, they tasted heavenly but I like a saucy stew.)
Add veggies, 1 rutabaga, 1 turnip, 1 onion, 4 new potatoes, 4 carrots, all cut into chunks. Bring back to the boil.
Put in a 350 degree oven for 1 1/2 to 2 hours.
I am making this recipe again today and adjusting the cook time to the lower end of the range and adding more stock to get more broth at the end. We'll see how it turns out.
Beef Stew
3 lbs. beef cut into chunks, coat with flour and salt and pepper. Brown in oil in a single layer in a dutch oven.
Add 1 cup of beef stock, 2 cups of water, 2 tbsp. tomato paste, 2 tbsp. of red wine vinegar and bring to a boil. Add a little more salt and pepper. (A little more stock wouldn't hurt at this stage, last time by the end all of the moisture had cooked into the meat and veggies, they tasted heavenly but I like a saucy stew.)
Add veggies, 1 rutabaga, 1 turnip, 1 onion, 4 new potatoes, 4 carrots, all cut into chunks. Bring back to the boil.
Put in a 350 degree oven for 1 1/2 to 2 hours.
I am making this recipe again today and adjusting the cook time to the lower end of the range and adding more stock to get more broth at the end. We'll see how it turns out.