Thai Chicken 'Mole'

SERVINGS: 2  TIME:

INGREDIENTS:

• 1 cup Thai spicy peanut sauce*
• 1/2 cup chicken stock
• 2 lbs chicken breasts, boneless and skinless
• 1/2 cup jack and cheddar cheese, grated
• 1 handful roasted peanuts, chopped
• 1 birds eye chili, sliced 

DIRECTIONS:

1. Mix the peanut sauce and chicken stock in a pan and bring to a boil.
2. Reduce the heat, add the chicken, cover in the sauce and simmer, covered, for 30 minutes.
3. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
4. Serve garnished with peanuts and chilies, with a bed of rice of choice. 

NOTES:

• *Thai spicy peanut sauce ingredients:
• 1 tbsp peanut oil
• 1 tbsp panang curry paste or red curry paste
• 1/4 cup coconut milk
• 1/4 cup chicken stock
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp chili sauce (or 1 birds eye chili, sliced)
• 2 tbsp peanut butter
• 1 tsp sesame oil
• 2 tbsp peanuts (roasted and crushed)
• *Thai spicy peanut sauce directions:
1. Heat the oil in a pan.
2. Add the panang curry and saute until fragrant.
3. Add everything else and simmer to thicken it a bit, about 2 to 3 minutes.

SOURCE: closetcooking.blogspot.com

Steak Diane

SERVINGS: 2  TIME:

INGREDIENTS:

• 2 fillet steaks (about 160-180g each)
• 2 tsp oil
• Salt, pepper, and garlic, to taste
• Garlic
• 2 tbsp brandy
• 1 tbsp butter
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 3 tbsp cream
• Chopped chives or parsley, to garnish 

DIRECTIONS:

1. Season steaks with salt and pepper. 
2. Rub down with garlic.
3. Place steaks in a large freezer bag and pound to tenderize, until about 3/4cm thick.
4. Heat oil in a non-stick frying pan and cook steaks over medium-high heat until done to your liking.
5. Loosely cover steaks with foil and set aside.
6. Bring pan to medium heat and add brandy, butter, Worcestershire sauce, mustard, lemon juice, and cream. Stir until well combined and then let simmer until the sauce reaches desired consistency, stirring occasionally.
7. Return steaks and any juices to pan. Reheat if necessary, and turn over to coat in sauce.
8. Place on plates, pouring extra sauce atop and garnish with herbs.

NOTES:

• Serve with potato gratin.
• The sauce is strongly flavoured so add extra cream if a milder flavour is desired.

SOURCE: Exclusively Food

Fried rice

Servings: 3  Time: 20 minutes

Ingredients:

• 3 3/4 cup cooked rice, cold long grain
• 2 large egg substitute or tofu
• 1 tbsp + 2 tsp peanut oil
• 2 1/2 tbsp onion, finely minced (about 1/2 small onion)
• 10g garlic cloves, peeled and crushed (about 2 medium cloves)
• 3/4 cup frozen peas and corn kernels, thawed
• 1/3 cup finely chopped green onions
• 1 tbsp + 3 tsp soy sauce
• salt, to taste

Directions:

1. Beat egg substitute and season with a pinch of salt.
2. Heat 1tbsp oil in a wok in medium to high heat and pour egg substitute. Scramble with a bit of soy sauce and set aside.
3. Turn up heat to high and add remaining oil.
4. Add onions, tossing until lightly brown (about 3-4minutes).
5. Add rice and garlic, toss for 2 minutes.
6. Add peas, corn, green onions, egg substitute, soy sauce, and salt to wok. Toss ingredients until heated through (about 1 minute).

Source: Exclusively Food

Feta cheese and bacon stuffed chicken breasts

SERVINGS: 4   TIME: 45 minutes

INGREDIENTS:

• 8 tbsp olive oil
• 2 tsp lemon juice
• 4 cloves garlic, crushed
• 1 tbsp dried oregano
• Salt and pepper to taste
• 4 skinless, boneless chicken breasts
• 4 slices feta cheese
• 8 slices bacon, fried and drained

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together.
3. Stuff each chicken breast with 1 slice feta cheese and 2 slice bacon. Secure open sides with toothpicks.
4. Place chicken in a 9×13 inch baking dish and pour oil mixture over chicken.
5. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

NOTES:

SOURCE: mrbaconpants.com

Maple roasted chicken and sweet potatoes

SERVINGS:    TIME:

INGREDIENTS:

• 1lb chicken tenderloins
• 1 small yellow onion (or 1/2 large) cut into strips
• 1 large sweet potato, cut into thin pieces
• 2 tbsp olive oil
• 1/3 cup pure maple syrup
• 1 tsp kosher salt
• ground pepper
• 6 sprigs fresh thyme

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Toss chicken, potatoes, and onions in the olive oil.
3. Sprinkle the rest over the top and bake for 45-60 minutes.

NOTES:

• Optional: add carrots and lightly rub one side of chicken with honey halfway through
• Turn chickens over halfway through
• Brine chicken 1 hour ahead: 
• in a large bowl, mix 4 cups of water with 3 tbsp salt and 2 tbsp sugar, until dissolved. add thawed breasts and cover, refrigerating for one hour. when ready to cook, remove chicken from the brine and rinse under cold water.

RECIPE & IMAGE SOURCE: zupas.com

"Chicken" peanut thai noodles

Servings: 6   Time:

Ingredients:

• 1 lb whole wheat thin spaghetti noodles
• 2 tbsp sesame oil
• 1 garlic clove, peeled
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1 cup hot water
• 2 tbsp extra virgin olive oil
• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped red or orange bell pepper
• 1 cup shredded chicken breast substitute, cooked
• 1/2 tsp salt, or to taste
• 1/4 cup dry roasted peanuts, chopped
• 2 tbsp sesame seeds

Directions:

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast substitute and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Notes:

• Substitute "meat" with tofu or other.

Source: picky-palate.com

Penne pasta with chicken, mushrooms, and asparagus in a bechamel sauce

SERVINGS: 4-6   TIME:

INGREDIENTS:

• 1 12oz box of penne pasta
• 10 medium to large baby bella mushrooms, sliced
• 15-20 medium stems asparagus, sliced 1 inch long on an angle
• 2 large chicken breasts, cooked, cut in small pieces (boil in water)
• 1-2 tbsp olive oil
• 2-3 cloves garlic
• 1/2 medium yellow onion, chopped
• 1/2 cup all purpose flour
• 3 1/2 cups milk
• 1/2 tsp salt
• 1 tsp chicken bouillon powder
• 1/4 tsp fresh ground pepper
• pinch of freshly grated nutmeg
• pinch of red pepper flakes
• 3/4 cup grated parmigiano reggiano cheese

DIRECTIONS:

1. Boil chicken
2. In a large skillet, heat olive oil over medium heat. 
3. Add asparagus, onions, and mushrooms. Saute for 5 minutes.
4. Add garlic and saute another 2 minutes.  
5. Add cooked chicken.  Mix, and remove from heat and set aside.
6. Place flour in a medium saucepan. 
7. In a separate saucepan, heat milk until it's just about to boil. 
8. Add milk one cup at a time to the flour, whisking constantly. Bring to a boil over medium heat, stirring constantly. Let bubble for about two minutes or until sauce thickens and is smooth. Remove from heat.
9. Stir in parmesan cheese, salt, pepper, nutmeg, and red pepper flakes.
10. Add the bechamel sauce to the asparagus and mushroom mixture. Stir well, then serve over cooked pasta immediately.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Grilled veggie wrap with goat cheese

SERVINGS:   TIME:

INGREDIENTS:

• eggplant
• yellow squash
• zucchini squash
• onions
• red peppers
• portabella mushrooms
• goat cheese
• plain yogurt
• tortilla wrap
• fresh spinach or mixed greens

DIRECTIONS:

1. Place veggies on a platter and drizzle with a little olive oil on both sides. 
2. Salt and pepper both sides and then throw them on the grill until tender.
3. Cut up veggies and place inside a tortilla wrap. 
4. Mix a little goat cheese and yogurt to the consistency you like and place on veggies.
5. Add greens and wrap up.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Dumpling soup

Servings: 2   Time: 20 minutes

Ingredients:

•  3 cups veg stock
• 16 frozen vegan-friendly dumplings
• 1 spring onion, sliced
• 1/4 green chilli, sliced
• 1 garlic clove, crushed
• 1 tbsp light soy sauce
• salt and ground black pepper

Directions:

1. Place the stock in a pan and bring to a boil. Add the frozen dumplings, cover, and boil for 6 minutes.
2. Add the spring onion, chilli, garlic and soy sauce, and boil for 2 minutes Season with salt and black pepper.

Crunchy chicken cannon balls

SERVINGS: 56 meatballs   TIME: 25 minutes

INGREDIENTS:

• 1 cup 1% cottage cheese
• 1 egg
• 2 tsp mild curry paste or powder
• 1/3 cup seasoned breadcrumbs
• 500g extra lean ground chicken
• 3 cups corn flakes
• sauce, to dip

DIRECTIONS:

1. In a large bowl, stir together cottage cheese, egg, curry paste, and breadcrumbs. Add chicken and mix together, combining evenly.
2. Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on a large plate or baking sheet.
3. Place corn flakes in a large resealable bag and seal. Crush to make fine crumbs. Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated evenly and return to plate/baking sheet.
4. Place coated chicken balls on parchment paper lined baking sheet and bake in 425F oven for about 13 minutes or until no longer pink inside.
5. Serve with dipping sauce. 

NOTES:

• On the pan: In a large nonstick skillet, heat 1/2 cup of canola oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil.
• bake/fry ahead of time and freeze for up to 2 weeks (or refrigerator: 1 day) and reheat in oven until hot. 
• chicken balls come out crispier if fried.
• curry flavour is more pronounced when baked.

SOURCE: Longo's magazine

Braised Tofu

Servings: 4   Time: 25 minutes

Ingredients:

• 1 block firm tofu, cubed
• 1 cup vegetable stock
• 1 cup water
• 3 tbsp soy sauce
• 1½ tbsp honey
• 1 garlic clove, crushed
• ½ white onion, finely chopped
• 1 green chili, seeded and sliced
• 1 red chili, seeded and sliced
• 2 baby bok choy, sliced 
• 1 cup bean sprouts
• 1 tbsp Korean chili powder
• Sesame seeds, to garnish

Directions:

1. Cut the tofu into 1cm cubes and place in a pan. add 1 cup cold water and the stock
2. Stir in the honey, garlic, and soy sauce, then bring to a boil. Cover and let boil for 5 minutes.
3. Add onion, chilies, bok choy, bean sprouts, and chili powder. Reduce heat and simmer, uncovered, for a further 10 minutes, until the liquid has reduced to a small amount of sauce.
4. Transfer to a dish and garnish with sesame seeds.

Crunchy pork chops

SERVINGS: 2   TIME: 15 minutes

INGREDIENTS:

• 2 pork chops, approximately 8 ounces each
• 1 egg
• ½ teaspoon Dijon mustard
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 cup bread crumbs
• 1 tablespoon freshly grated Parmesan
• 1 cup ground nut oil or similar, for frying 

DIRECTIONS:

1. Trim the fat off the chops, cutting carefully around the outside edge.
2. Lay the chops between 2 pieces of plastic wrap and beat them until the meaty parts of the chops are half as thick.
3. Beat the egg in a shallow wide bowl with the mustard, oregano, salt, and pepper.
4. On a large plate, combine breadcrumbs with parmesan.
5. Press chops into the egg mixture, coating both sides, and then dip into thebread crumbs, covering evenly. Let them lie on a cooling rack to dry slightly.
6. Meanwhile, heat the oil in a large frying pan. Oil is at desired temperature if a small cube of bread sizzles when dropped in the oil.
7. Cook the chops until they're a deep golden colour (about 5-7 minutes/side) and serve.

NOTES:

• Cooking time for chops depends on how thin they are and how cold they were before going in the oil.

SOURCE: Nigella Lawson

Green Curry Chicken

{photo credit: not martha}
SERVINGS:   3-4   TIME: 30 minutes

INGREDIENTS:

• 1 large clove garlic, crushed
• 1 large shallot, minced
• 1 yellow onion, diced or sliced
• 1 red pepper, diced
• 1 head broccoli florets
• 1 rotissery chicken
• 1 Japanese eggplant, sliced then cut into quarters
• 2 cans light coconut milk
• 1 T. green curry paste
• 1 c. frozen peas
• 1 small can bamboo shoots (julienned)

DIRECTIONS:

1. Shred chicken and set aside.
2. Saute shallot and onion in equal parts butter and oil (enough to coat the bottom of your pan) until translucent. 
3. Add garlic and cook a few more minutes.
4. Add about a teaspoon of salt and enough pepper so that you can see it freckling the vegetables.
5. Add broccoli florets, eggplant, and red pepper. Cook for a brief moment.
6. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Add some crushed red pepper if desired, for extra heat.
7. Don't boil, just simmer until broccoli turns a brighter green (2-3 minutes).
8. Add chicken, peas, and bamboo shoots and heat through.
9. Serve over rice or cool and divide to freeze.

NOTES:

• If you are making this to divide and freeze without eating any right away just barely cook everything, the rest of the cooking will take place when you thaw and heat it up.
• Freeze flat in gallon freezer zip bags.

SOURCE: Not Martha

Wheat noodles in soya bean soup

SERVINGS: 4   TIME:

INGREDIENTS:

• 1 cup soya beans
• 2 tablespoons sesame seeds
• 300g / 11oz thin wheat noodles
• salt
• 1 cucumber, cut into thin strips
• 1 tomato, cut into wedges

DIRECTIONS:

1. Soak the soya beans overnight. Rinse in cold water and remove the skins.
2. Gently toast the sesame seeds in a dry pan until they have lightly browned. Place the peeled soya beans and the sesame seeds in a food processor. Add 4 cups water and process until fine. Strain through muslin, collecting the liquid in a jug. Chill the soya and sesame milk in the refrigerator.
3. Bring a pan of water to boil and cook the noodles, making sure they're well covered. When they're cooked, drain and rinse them well in cold water.
4. Place a portion of the wheat noodles in each soup bowl, and pour over the chilled soya and sesame liquid. Garnish with cucumber and tomato, then season with salt and serve.

NOTES:

• To separate the skins and rubbed beans, place them in a bowl of cold water; the skins will float and can be skimmed off.
• Variation: for a quick and easy version of this dish, use 1 cup unsweetened soya milk rather than the soaked soya beans. Simply add the ground sesame seeds to the soya milk and chill to make the soup.

SOURCE: The Complete Book of Korean Cooking (Y. Song)

Sliders

 

{photo credit: noble pig}

SERVINGS: Varies   TIME: 35 minutes

INGREDIENTS:

• 2 lb Ground beef (80/20) for a 9x13 pan; 2½ lb for a 10x15 pan
• Dried, minced onion
• Seasoning salt
• 6 slices of cheese
• Sliced dill pickles
• Dinner rolls

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Sprinkle dried minced onion on the bottom of the pan.
3. Press ground beef into pan and sprinkle with seasoning salt.
4. Place in oven for 25 minutes
5. Remove and cover with cheese slices. Place back in oven for two minutes until cheese is melted.
6. Slice the meat into as many square pieces as desired.
7. Place meat between the buns, with some onion and dill pickles. Serve.

NOTES:

• Use 80/20 ground beef or else it'll be very dry

SOURCE: Noble Pig

Beef Stew

SERVINGS: 12   TIME: 2 hours 20 minutes

INGREDIENTS:

• 3 lb stewing beef
• 1 cup all-purpose flour
• 1 teaspoon pepper
• 4 tablespoon butter
• 4 tablespoon olive oil
• 6 onions, cut into eights
• 6 leeks (white part only), sliced thinly
• 10 cloves garlic, minced
• 2 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaf
• 2 can beef broth (undiluted)
• 2 cup water
• 1 cup sherry
• 8 carrots, cut into large pieces
• 2 can tomatoes (undrained)
• 8 parsnips, cut into large pieces
• 2 can whole peeled potatoes 
• Salt and pepper 

DIRECTIONS:

1. Trim excess fat from meat; cut into 1½ inch cubes. In large bowl, combine ½ cup of flour with pepper; add meat and toss to coat.
2. In a large heavy saucepan or Dutch oven, heat butter and oil over medium high heat. Brown beef in batches; set aside on plate.
3. Add onions, leeks, and garlic; cook, stirring, for 3-5 minutes or until softened. Add oregano, basil, bay leaf and remaining ½ cup flour. Cook, stirring, for 30 seconds.
4. Pour in beef broth, water, and sherry, stirring to scrape up brown bits from bottom of pan; bring to boil. Return meat to pan along with carrots and tomatoes; reduce heat and simmer, covered, for 1 hour.
5. Add parsnips and potatoes and cook, partially covered, for 45-60 minutes or until meat and vegetables are tender. Discard bay leaf. Season to taste with salt and pepper.

NOTES:

SOURCE: Canadian Living

Goat-cheese "Ravioli"

SERVINGS: 2   TIME: 30 minutes

INGREDIENTS:

• 3 ounces fresh goat cheese
• ¼ cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Pasta sauce of choice

DIRECTIONS:

1. In a small bowl, mash together goat cheese, ricotta, garlic, and nutmeg with a fork, until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and fillings. Place on a baking sheet with parchment paper.
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente (5-7 minutes).
4. Using a slotted spoon, transfer ravioli to a paper towel-lined baking sheet and arrange in a single layer to drain briefly. Divide between two plates, drizzle with pasta sauce, and serve immediately.

NOTES:

• If making ahead, cover ravioli with plastic wrap and refrigerate up to one day. 
• If for longer, freeze on sheet for one hour, then transfer ravioli to a large resealable freezer bag. Freeze up to one month. 

 

ADAPTED FROM: Martha Stewart

Pasta with Pancetta, Brie, Mushrooms + Arugula

 

{photo credit: noble pig}

SERVINGS: 4   TIME: 20 minutes

INGREDIENTS:

• 12 ounces penne (¾ box)
• 1 tbsp olive oil
• 1 pound button mushrooms
• 1 small red onion, thinly sliced
• ½ cup dry white wine
• ¼ tsp black pepper
• ½ pound Brie, room temperature, rind removed, cut into ½" pieces
• ½ cup reserved pasta water
• 3 cups baby arugula
• 7-8 strips pancetta
• chili flakes, to taste

DIRECTIONS:

1. Cook pasta according to package directions. Reserve ½ cup of pasta water, drain the pasta and return it to the pot. 
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook mushrooms and onion, tossing occasionally, until the mushrooms begin to release their juices (2-3 minutes). Add the wine and black pepper, cooking until the mushrooms brown (5-6 minutes). Add pancetta slices towards the end (2-3 minutes). 
3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is evenly coated. 
4. Stir in mushroom mixture and fresh arugula. 
5. Add chili flakes to taste.

NOTES:

• Pancetta is salty and can overpower the rest of the flavours so add towards the very end.  
• If you don't have any pancetta or substitute, add a ½ tsp of kosher salt.
•  Add more arugula, to taste.

ADAPTED FROM: Noble Pig

Pasta Pie

SERVINGS: 8   TIME: 1 hour 10 minutes (including cooling time)

INGREDIENTS:

• 1 (454g) pound rigatoni (1 box) 
• 2 tablespoons olive oil, divided
• your favourite meat sauce
• butter, for the pan
• 1 cup finely grated parmesan cheese
• 8 ounces coarsely grated mozzarella

DIRECTIONS:

1. In a large pot of salted boiling water, cook pasta until slightly underdone (2 minutes less than box instructions). Rinse in cold water and drain. Toss pasta with 1 tbsp olive oil to coat. Set aside.
2. Meanwhile, cook your favourite meat sauce.
3. Preheat oven to 400 degrees.
4. Toss pasta with parmesan cheese. Butter a 9-inch spring-form pan. Tightly pack pasta into pan, standing each piece on end.
5. Spread meat sauce on top of pasta, pushing the sauce into the pasta holes.
6. Place in oven and bake for 15 minutes.
7. Sprinkle mozzarella cheese on top and bake for another 10-15 minutes until cheese is golden. 
8. Remove and let stand for 15 minutes. Run a knife around the edge to loosen and then replate. Cut into wedges and serve with remaining meat sauce.

NOTES:

• Red and rose sauce works really well here. 
• Any vegetables in the sauce should be finely chopped, so they can pack into the pasta holes.

ADAPTED FROM: Noble Pig