Category Archives: Meal Ideas

chicken leek stew with curry

8 chicken thighs, bone in and skin on
salt and pepper
1 tablespoon olive oil
 5 cloves garlic, peeled
3 medium sized leeks, thoroughly washed and chopped into rounds
250g button mushrooms, diced
1 celery rib, minced
1 1/2 cups baby carrots,
1 tbsp very hot curry powder
4 sprigs fresh thyme,
2 fresh bay leaves,
2 tbs unsalted butter,
4 cups chicken broth
1 cup dry white wine, plus extra for seasoning
salt and freshly ground black pepper
flat leaf parsley
Directions
1. Preheatthe oven to 300°F. Salt and pepperthe chicken pieces on
both sides and pat dry. In a large, heavy, oven-proof skillet with a
cover, heatthe oil over high heat. When itis shimmering hot, add the
chicken pieces skin-side down and cook undisturbed untilthe skin is
crisp and golden, atleast 3 minutes. Turn over and brown the other
side well, anotherfew minutes. Remove the chicken pieces to a plate.
2. Add the leeks and garlic celery, and carrots to the skillet and cook over medium heat
until starting to soften,then add the and thyme Stir in the curry powder
Deglaze the pan with the wine. Reduce down by half and then add the chicken stock.
Cover and slide into the oven. Cook until the chicken is fork tender, about 45 minutes.
3. Remove the pot the oven and transfer the chicken pieces to a pot. Bring the sauce to a simmer and taste  and thicken. Add the salt pepper and maybe some lemon rind, remove the skin (keepiing it aside) and the bones and add back the chicken to the pot

Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.

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TUNA POKE BOWL

MARINADE
SAUCE
CRISPY RICE
BOWL

MARINADE

  • 3 ounces  Vidalia, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 4 teaspoons (20ml) soy sauce, more or less to taste
  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste
  • 1 teaspoon (5ml) honey, more or less to taste
  • 2 1/4 tsp. fresh lime juice
  • 1 jalapeño chile, finely minced
  • 3/4 tsp. peeled and grated fresh ginger
  • 12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cube

Add all items in non reactive bowl. this step can be done a few days ahead of time and just add tuna 5 minutes prior to serving

SAUCE

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 clove garlic

Add all items in non reactive bowl. this step can be done a few hours ahead of time

CRISPY RICE

  • 3 cups short grain sushi rice
  • 3 1/3 cups water
  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 3 teaspoons kosher salt

    Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender.

    Meanwhile, combine vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved.

    Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle. Aim a fan set to low directly at rice and keep it running during the rest of this step. Carefully sprinkle 3/4 of vinegar mixture over rice by drizzling it over the back of the rice paddle. Combine the rice and vinegar by gently folding it in with a cutting motion, being careful not to bruise or crush any rice grains. Taste rice and, if desired, add more of vinegar mixture. Continue fanning rice and folding until rice stops steaming and grains have achieved a slightly glossy texture that just sticks together when you squeeze them. Keep sushi rice at room temperature covered in a clean damp dish towel, or plastic wrap pressed directly against its surface.

    This step can be done days in advance

    DAY OF

    Heat the 3 tablespoons canola oil and sesame oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice  to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes. Flip the rice and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the rice cakes to a plate and cover to keep warm.

 

BOWL

  • 2 Carrots thinly sliced in rounds diagonally
  • 1/2 Cut up the broccoli and cauliflower into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/2 yellow, red, orange bell pepper diced finely
  • 2 avocados sliced thin
  • 1 cup of crispy cooked rice (either white or brown)
  • toasted sesame seeds (4 minutes in dry pan)
  • Persian cucumber diced finely
  • avocado sliced
  • 1 teaspoon (about 3g) TOASTED white or black sesame seeds, or a mix

PLATING

  • 2 tsp Kikkoman Sweet Soy Glaze
  • add rice tuna cucumber carrots brocolli cauliflower snow peas bell peppers 2 avocados sprinkle with toasted sesame seeds and miso sauce

 

MISO SESAME TUNA BUDDHA BOWLS (SIMILAR TO JACK ASTOR’S BIG BOWL)

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For 2

Sauce

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon sesame oil
  • 1 clove of garlic

Bowl filling

  • 2 Carrots thinly sliced in rounds
  • 1/2 Cut up the broccoli into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/4 cup red peppers cut into small inch thin strips
  • 2 avocados sliced thin
  • 1 cup of cooked rice (either white or brown)
  • 1/2 cup of quinoa (cooked in 1 cup of chicken broth for 15 minutes)
  • toasted sesame seeds (4 minutes in dry pan)

In small bowl, whisk together the miso, water, sugar, sake, soy sauce, and salt. While whisking constantly, gradually add the sesame oil until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

The carrots, broccoli, snow peas and red peppers can be “steamed” in the microwave for 1-2 minutes per vegetable in a microwave safe container with 1 tablespoon of water covered with plastic wrap.  i did the cooking individually based on the vegetables.

Either Raw or Sesame seared Tuna (if Sesame Seed seared then coat tuna with sesame seed oil and then push into sesame seeds into tuna before searing in peanut oil or canola oil) or simply slice the raw tuna to your preference

Assembly

Place rice, vegetables and quinoa at the bottom of the bowl.  Add vegetables around the bowl.. add fish (either raw or cooked) on top with of the whole with the sauce as topping. I’m still working on the sweet brushed on glaze that was on the Jack Astors bowl.  But I will try again!

 

 

 

Salisbury Steak for Two

  • 1/4cup milk
  • 3tablespoons instant potato flakes
  • 8ounces 90 percent lean ground beef
  • Salt and pepper
  • 2tablespoons unsalted butter
  • 1/2cup thinly sliced onion
  • 8ounces white mushrooms, trimmed and sliced thin
  • 1tablespoon all-purpose flour
  • 2teaspoons tomato paste
  • 1cup beef broth
  • 1/4 c red wine
  • 1. Whisk milk and potato flakes together in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)

    2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.

    3. Return now-empty skillet to medium-high heat, add onion and remaining 1 tablespoon butter, and cook until browned, about 5 minutes. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth and wine and bring to simmer. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat registers 160 degrees, 8 to 10 minutes, flipping patties halfway through cooking.

    4. Transfer steaks to platter. Continue to simmer sauce until slightly thickened, 2 to 4 minutes. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve. You can refrigerate at this point for 2 days or freeze for a couple of months

GARLIC SAGE STUFFED CHICKEN BREAST WITH DIJON BRIE SAUCE

New recipe with me using a new technique for cooking chicken breast (at least for me!)

  • skin on boneless chicken breast
  • salt
  • pepper
  • 5 sauge leave
  • 1 tbsp chives
  • 4-5cloves of garlic
  •  tablespoons of butter

crush garlic and thinly slice sage. Mix in mixer with butter

Cut a small slit in chicken and stuff with mixture and also stuff under skin

Make sauce

1 tbsp butter

1 shallot

1 tbsp flour

1 cup cream or milk

2 tbsp dijon

4 tbsp brie

melt butter, add shallot, cook until soft. Add flour and cook until slightly browned.  Add Cream or Milk  cook until slightly thickened.  Add Dijon and Brie and cook until well combined

Cook chicken in 2 tbsp on skin side in butter until well browned. Flip chicken and add in 1 cup of chicken broth and cover until breast reaches 160,  Then flip and re crisp for 5 minutes on skin side until crispy and serve with sauce

I served with mashed potatoes, string beans and carrots

 

 

homemade Meatball & marinara for 12 people

  • Meatballs
  • 2 1/4cups (about 6 ounces) panko bread crumbs
  • 1 1/2cups buttermilk (see note)
  • 3large eggs, lightly beaten
  • 2pounds 85 percent lean ground beef
  • 1pound ground pork
  • 6ounces thinly sliced prosciutto, chopped fine
  • 3ounces Parmesan cheese, grated (about 1 1/2 cups)
  • 6tablespoons minced fresh parsley leaves
  • 3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  • 1 1/2teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
  • Table salt and ground black pepper
  • Sauce*
  • 3tablespoons extra-virgin olive oil
  • 1 1/2cups grated onion from 1 to 2 onions (see note)
  • 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
  • 1/2teaspoon red pepper flakes
  • 1teaspoon dried oregano
  • 6cups tomato juice (bottled)
  • 3(28-ounce) cans crushed tomatoes
  • 6tablespoons dry white wine
  • Table salt and ground black pepper
  • 3pounds spaghetti
  • 1/2cup minced fresh basil leaves
  • 3tablespoons minced fresh parsley leaves
  • Granulated sugar
  • Parmesan cheese, grated, for serving

INSTRUCTIONS

FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.

Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes

Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour

TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

*or you can doctor up your favorite marinara sauce. I used White Linen (3 jars and 1 1/2 jar of water). Added in 8 cloves of garlic (we like garlic) . Added 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, teaspoon dried italian seasoning. Salt and Pepper

Chicken Orzo skillet

1 tsp (5 mL) olive oil
3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
2 cups (500 mL) sliced button mushrooms
1/2 cup (125 mL) chopped onion
2 cloves garlic, minced
1 can (284 mL) CAMPBELL’S ® Condensed Low Fat Cream of Chicken Soup
2/3 (150 mL) cup water
3/4 cup (175 mL) orzo
1 cup (250 mL) shredded carrots
1/4 tsp (1 mL) ground black pepper
1 tbsp (15 mL) chopped fresh basil leaves, plus 2 basil leaves, cut into fine strips
1 tomato, diced

Directions: 1. Cook chicken until well browned in heated oil at medium­high heat in large skillet. Add mushrooms, onions and garlic. Cook and stir for 3 minutes.

2. Add all other ingredients except for basil strips and tomato. Mix well and bring to the boil. Reduce heat.

3. Cover and simmer for 15 minutes, stirring occasionally.

4. Add basil strips and tomato and stir to combine.

Tips: Although orzo looks like rice, it is actually a small, smooth textured pasta made of hard wheat semolina.