Tag Archives: Tablespoon

Broccoli and Cheddar White Bean Spread with Pita Wedges and Crudités

I found this great recipe from an old Canadian Living magazine.

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If you have a food processor, this spread is super easy and fast to throw together. I used white kidney beans since I could not find cannellini beans.

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This spread is much like a hummus consistency. Pack up some chopped up veggies and some pita and enjoy a lunch full of protein and fibre.

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1 1/2 cups broccoli florets
1 can (540ml) cannellini beans or white kidney beans, drained and rinsed
1 cup shredded old cheddar cheese
1 clove garlic, minced
3 Tbsp olive oil
3 Tbsp lemon juice
1/4 tsp each salt and pepper

9 cups vegetable crudités (baby carrots, celery, sweet pepper)
3 whole grain Greek-style pitas, cut into wedges

1. In a saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water, drain well. Transfer to food processor.

2. Add beans, cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth. To take along, divide dip, vegetables and pitas among resealable containers.

Chicken Teriyaki over Rotini

I took this recipe from one of my favorite cookbooks,”The Complete Light Kitchen” by Rose Reisman.

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The peppers can be changed to other vegetables such as broccoli, mushrooms, or sugar snap peas.  The chicken can be substituted as well to beef or pork. Make this a vegetarian dish by using firm tofu instead of chicken.

I used sugar snap peas since I could not find snow peas.  I cooked the whole box of rotini, and my family of 5 ate it all! They really love this dish.

I made the sauce ahead of time.  I also cut up the vegetables and the chicken.  Having this prepared made dinner easy and quick to cook.

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12 oz rotini

3 Tbsp packed brown sugar
1/4 cup rice vinegar
1/4 cup water
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger

12 oz skinless boneless chicken breast (about 3 breasts), cubed
3 Tbsp cornstarch
2 tsp vegetable oil
1 cup thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1 cup halved snow peas
2 tsp sesame seeds, toasted

1/3 cup fresh chopped cilantro or parsley

1. Bring a large pot of water to a boil and cook the rotini for 8 to 10 minutes, until tender but firm. Drain.
2. Combine the sugar, vinegar, water, soy sauce, sesame oil, cornstarch, garlic and ginger together in a bowl and whisk until smooth. Set aside.
3. Dust the chicken cubes with the cornstarch. Spray a wok or large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Cook the chicken for 3 minutes or until browned but not yet cooked through. Add the red and yellow pepper, snow peas and sesame seeds. Cook for 3 minutes, until the chicken is just cooked through and the vegetables are tender crisp. Add the sauce and cook for 2 minutes or until thickened and bubbly.
4. Toss the pasta with the chicken-vegetable mixture in a large serving bowl. Serve immediately garnished with cilantro.

Stir-fried Broccoli and Red Peppers with Peanut Sauce

I found this recipe in The Cook’s Illustrated Cookbook.  I took it out from the library, but seriously 2 weeks just isn’t enough time for this gigantic book!  I am glad I found this recipe though, since I LOVED it!

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I made the sauce ahead of time and kept it in the fridge until I was ready to use it later at dinner.  The sauce calls for 1/8 teaspoon of red pepper flakes.  I used 1/4 teaspoon, but next time I would add 1/2 to 1 teaspoon as it needed more heat.

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I also used 2 red peppers. I did not weigh my broccoli to see if it measured 10 ounces. I used 2 stalks. The recipe states it serves 4 to 6, but my husband and I gobbled the whole thing up between the two of us!

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I served my stir fry with basmati rice and marinated teriyaki chicken.

SAUCE
3/4 cup coconut milk
1/4 cup water
3 tablespoons smooth peanut butter
3 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes

VEGETABLES
1 tablespoon plus 1 teaspoon vegetable oil
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch strips
10 ounces broccoli florets, cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoon grated fresh ginger

1. FOR THE SAUCE: Whisk all ingredients together in small bowl until smooth.
2. FOR THE VEGETABLES: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli and cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Clear center of skillet; add remaining 1 teaspoon oil, garlic, and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavours, about 1 minute. Serve immediately.

Oatmeal Raisin Cookies

Another great cookie recipe!  I found this recipe on food.com.  I do not have a #40 cookie scoop, so I  used 2 tablespoons of dough as indicated in the recipe. I baked my cookies for 11 minutes and they turned out perfect. I also did not add the salt since I used salted butter.

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2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins

1. Preheat oven to 350F.
2. Whisk dry ingredients, set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream, increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour is visible.
6. (Over mixing develops the gluten, making a tough cookie) Now add the oats and raisins; stir to incorporate
7. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
9. Bake 11-13 minutes (on centre rack), until golden, but still moist beneath cracks on top.
10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

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Curried Chickpea Wraps

I found this recipe on Twitter. The original recipe can be found at http://infinebalance.com/2013/04/30/curried-chickpea-wraps/.

I love this recipe since you can make it in a tortilla wrap,  lettuce leaves, or you can eat it as is!  This recipe is super easy, especially if you own a food processor.  I shredded my carrots and chopped my chickpeas using mine. I also used raisins instead of currants. The filling will last for several days making this is a great make-ahead recipe for lunches or dinner.

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1 teaspoon olive oil
2 large carrots shredded
1 clove garlic, minced
1 tablespoon garam marsala curry spice
2 green onions, thinly sliced
1 18oz can chickpeas (about 2 cups cooked), rinsed and drained
2 tablespoons currants (soaked in hot water to plump and drained), then chopped
1/4 cup mayo, plus more to your taste
2 teaspoons rice wine vinegar
pinch of salt

1. If you haven’t already, pour some hot water over the currants so they plump up a bit before you drain and chop them.
2. In a skillet, warm oil over medium heat. Add garlic, garam marsala and carrots. Saute until carrots are soft, about 5 minutes. Stir in green onions and remove from heat.

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3. in a food processor, add chickpeas and pulse several times until coarsely chopped. (Alternatively, you could mash the chickpeas in a bowl with a fork).
4. Transfer mashed chickpeas to a large bowl. Add carrot mixture, salt, mayo, chopped currants and rice wine vinegar. Blend well. Taste for seasonings.
5. Serve in a wrap or in lettuce leaves.

YIELD: Enough for 4 8-inch wraps.

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Fruit Crisp

I love making fruit crisp since I am not a big pastry fan.  I often double the “crisp” part, but there is enough if you make the recipe as is.  I just like the extra oatmeal.  This recipe is taken from Better Homes and Gardens “New Cookbook”.

I have made this recipe at the lake lots as I love using freshly picked blueberries .  I often pre-measure the oats, brown sugar, flour and cinnamon in a Ziplock bag at home before we go to the lake. I never add the nuts or coconut.

My usual crisp is apple, but I make peach a lot when peach season is coming to an end. Instead of throwing out the pulpy peaches I turn them into a great dessert.

Recently I was given some fresh rhubarb from my wonderful friend Krista, so I decided to make a strawberry rhubarb crisp this time. Honestly, this has become my new favorite crisp.

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Blueberry crisp, Cherry crisp and Rhubarb crisp are listed below. They require some slight changes so please take note.

5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
vanilla ice cream (optional)

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1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3. Bake in a 375F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

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BLUEBERRY CRISP:
Prepare filling as at above, except 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.

CHERRY CRISP:
Prepare filling as above, except use 5 cups fresh or frozen unsweetened pitted tart red cherries for the fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour.

RHUBARB CRISP:
Prepare filling as above, except use 5 cups fresh or frozen* unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 1/4 cup and add 3 tablespoons all-purpose flour.
** NOTE: If rhubarb is frozen, thaw but do not drain.

Chicken Parmesan

This recipe is adapted from The New Best Recipe Cookbook by Cook’s Illustrated.  I use my own marinara sauce (you can find various marinara recipes on this blog) and I also melt mozzarella cheese on top. The recipe I have included is for the breaded chicken cutlets used. I always serve my Chicken Parmesan with egg noodles.  Super easy and very filling!



Breaded Chicken Cutlets
4 boneless, skinless chicken breasts, fat trimmed
1 1/2 cups bread crumbs 
3/4 cup unbleached flour
2 large eggs
1 tablespoon plus 3 /4 cup olive oil

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1.  Use a meat pounder, rubber mallet, or rolling pin to pound the chicken breasts to an even 1/2-inch thickness.
2. Sprinkle the cutlets with salt and pepper.
3. Set a large heatproof plate on the rack in the oven, and heat the oven to 200 degrees. Place the bread crumbs in a shallow dish or pis plate.  Spread the flour in a second shallow dish.  Beat the eggs with the 1 tablespoon olive oil in a third shallow dish.  Place a wire rack over a baking sheet.
4. Working with one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess.  Using tongs, dip both sides of the cutlets in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the dish to ensure a very thin coating.  Dip both sides of the cutlets in the bread crumbs, pressing the crumbs with your fingers to form an even, cohesive coat.  Place the breaded cutlets in a single layer on the wire rack and allow the coating to dry for about 5 minutes.
5. Meanwhile, heat 6 tablespoons of the remaining oil in a heavy-bottomed 10 inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes.  Lay the two cutlets gently in the skillet and cook until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, turn the cutlets, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is a deep golden brown and crisp, 2 1/2 to 3 minutes.  Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven.
6. Discard the oil in the skillet and wipe the skillet clean using tongs and a large wad of paper towels.  Repeat Step 5, using the remaining 6 tablespoons oil and the now-clean skillet to cook the remaining cutlets. 

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Parmesan Breaded Chicken Cutlets
Follow the recipe for Breaded Chicken cutlets, replacing 1/4 cup of the bread crumbs with 1/4 cup freshly grated Parmesan cheese



Lime-Grilled Chicken Breasts with Avocado Salsa

This is a family favorite!  The recipe was taken from the August 2010 edition of Canadian Living magazine.  I use 2 avocados instead of one and 4 tomatoes instead of 2, as the salsa is in high demand! 

 
 
4 boneless skinless chicken breasts
1/3 cup (75ml) lime juice
1/4 cup (60 ml) fresh cilantro, minced
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tsp (5ml) salt
1/4 tsp (1ml) pepper
2 tomatoes, chopped
Half red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tbsp (15ml) red wine vinegar
1 avocado
 
Cut chicken breasts in half to create 8 pieces.  Pound each to even thickness.
In glass bowl, combine 1/4 cup (60 ml) of the lime juice, 3 tbsp(45ml) of the cilantro, 2 tbsp(30ml) of the olive oil, garlic and half each of the salt and pepper.  Add chicken, tossing to coat.  Cover and refrigerate for 30 minutes.
 
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, cilantro, oil, salt and pepper.  Peel and cut avocado into large dice; gently toss with salsa, without breaking up.  Set aside.
 
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side.  Serve with salsa.