Mediterranean Marinated Chicken with Sumac Coriander Rice

I have to say Mediterranean/Middle Eastern cuisine is one of my favourite things to eat.  Fattoush, Shish Taouk, Tabouleh, Hummus, Kibbeh I love them all.  I’ve even had raw Kibbeh, yup that’s right raw ground beef.  One of my friends mother was from Lebanon and used to cook all these delicious foods and one day raw Kibbeh was on the menu so I gave it a try.  I honestly can’t remember what it was like but I have to assume since I was a fussy teenager at the time it must have been good or I wouldn’t have eaten it, or maybe I was just biding my time till dessert was served, which was most likely Baklava. 

This is a simple recipe but has a couple ingredients you may not have in your pantry Sumac and Za’atar.  Sumac can be found at the Bulk Barn.  I’ve found Za’atar in the specialty food section of the Superstore or you could find both at a specialty store.  Locally in Halifax there is the Mideast Food Center at the corner of North and Agricola. 

Sumac used in this recipe is not the same poisonous Sumac found in North America.  Sumac is reddish in colour and comes from berries that are found on a bush that grows wild across the Mediterranean.  Sumac has a tart flavour and is often used in place of lemon for the flavour without the acidity of citrus.  It is a source of antioxidants and is said to have antimicrobial properties as well as aid in digestion.

Za’atar is a blend of herbs and spices.  The mixture varies by region but usually contains Thyme, Marjoram, and Oregano.  Sumac and Sesame Seeds are other common additions.  One of the more common ways to use Za’atar is to mix it with olive oil and use as a dip for soft flat bread for a simple and tasty snack.

Mediterranean Marinated Chicken

• 6 boneless skinless chicken thighs
• small red onion thinly sliced,
• 2 large garlic cloves, minced
• 1 tsp allspice
• 1/2 tsp ground cinnamon
• 2 tsp sumac
• 1 lemon cut in wedges
• 1/2 cup chicken stock
• salt and pepper to taste
• 1 tbsp za’atar
• 2 or 3 tbsp pine nuts toasted
• 3 tbsp chopped Italian parsley

Combine garlic, half the sliced onion, allspice, cinnamon, sumac, s & p, lemon wedges and chicken stock add chicken and marinate for at least a few hours or overnight. Preheat oven to 375.  Place chicken and marinade in a baking dish add remaining onion and sprinkle with za’atar.  Bake for approximately 30 minutes.  Scatter pine nuts over top and continue cooking till juices run clear.  Sprinkle with parsley and serve.

Next time you’re in the grocery store have a look in the Specialty or International food section. You never know what yummy things you will find, and if you have  a specialty grocery store in your area stop in and have a look around the spices you will find there will be much more flavourful than you will find in the bottles at the grocery store.

~ Jackie

Check back for the Sumac Coriander Rice

 

 

 

 

Cumin Scented Black and Basmati Rice with Cumin Coriander Lamb Chops

Happy Mother’s Day to all the mom’s out there!

Wow it’s been a month since my last post.  Time sure does fly!  It seems Spring is being a little elusive this year.  We had a pretty good week weather wise last week so the radishes and spinach are starting to poke their way through the dirt. Still waiting on the beets and carrots and this dreary rainy weather isn’t helping.  I’ve been asking hubby for a cold frame for a little while now so the other night he whipped this one together for me.

The plan is to plant in late summer, early fall and have fresh veggies for some of the winter….Hopefully we’ll see some nice greens and carrots in November.

I thought I would try my hand at growing potatoes this year, so I was going to pick up some seed potatoes that is until I went to visit my parents yesterday.  Here’s what I found in their cold room.

You’re not seeing things, that would be little baby potatoes already growing on the wrinkled old sprouting potato.  Apparently it’s pretty easy to grow potatoes, no sun, no dirt just a dark cool room.  Hopefully I don’t kill them when I plant them.

I made this recipe a few weeks ago using black rice.  As some of my friends will attest to I have a “rice cupboard”.  I have them all red, black, wild, basmati, brown basmati, rice mixtures…. you get the idea. Strangely enough I really don’t eat rice all that often.  I have had the black rice in the cupboard for a while now so I figured it was about time I gave it a try.

Black rice,  also know as “Forbidden Rice” because it used to only be available to royalty.  Ancient emperors believed it would lengthen their lives and secure their thrones longer.  I don’t know about securing their thrones but it does appear to have some health benefits.  The purplish black pigment of the rice tells us it is rich in antioxidants known as anthocyanins .  These would be the same anthocyanins found in blueberries.  Black rice may actually contain more antioxidants than blueberries.  It is also high in fibre, lower in sugar and higher in vitamin E than other rice.  If you want to find it around here (HRM)  you can buy organic black rice at the Bulk Barn.

Cumin Scented Black and Basmati Rice with Cumin Coriander Lamb Chops

Lamb Chops

• 2 lamb chops
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/2 tsp dried thyme
• salt and pepper to taste

Rub both sides of the chops with the spice mixture.  Bring to room temperature.  Preheat skillet (cast iron works well) over medium heat.  I cook my lamb till it is done to medium.  When cooked through let stand for a few minutes so the juices can be absorbed back into the meat.

Cumin Scented Black and Basmati Rice

I cooked the rice in separate pots but you could probably do them together. I would increase the amount of brown butter though if you cooked them together.

• 1 cup brown basmati rice, rinsed and drained
• 1/2 cup black rice, rinsed and drained
• 1 – 1 1/2 tbsp butter
• 1 bay leaf
• 1 1/2 tsp ground cumin
• Finely chopped fresh cilantro to taste
• 1/2 small red onion chopped
• 2  cloves of garlic chopped
• water or chicken broth
• lemon slice

Cook black rice in water according to instructions.

For the Basmati

Melt the butter in your pot until it turns a light brown.  Keep an eye on it, once it turns brown it will quickly burn.  Add rice, onion and garlic. Stir until your rice is nice and toasty.  Add the cumin to the rice mixture, toast for about 15 seconds or so. Add the broth and bay leaf.  Cover tightly reduce heat and cook till liquid is absorbed.  Remove from heat and let stand for 10 mins or so.  Fluff with a fork, stir in cilantro, black rice and a squeeze of lemon juice.

 

You really should give black rice a try.

~ Jackie

 

 

 

 

Moroccan Lamb

The calendar is telling me it’s Spring but I’m just not feeling it.  Snow last night, and it’s cold and rainy today.  If this is Spring can we just skip straight through to Summer please! So in an attempt to bring some Spring inside I picked up a pretty bunch of tulips.  Fresh flowers just brighten up a room and who says they should just be for special occasions, so when you’re out and about today pick yourself up some pretty spring flowers.

I made this dish last weekend.  It was quick, easy, flavourful and best of all a one pot meal. 
Moroccan Lamb with Chickpeas

• 1 lb ground lamb
• EVOO
• 3 large leeks, thinly sliced and rinsed or 1 medium red onion, sliced
• 4 medium carrots thinly sliced (I used my mandolin)
• 4 cloves garlic, sliced
• 1 tsp ground cumin
• 3/4 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp cayenne (or to taste)
• 1 1/2 – 2 cups chicken broth/stock
• 1/4 – 1/3 cup red wine (optional)
• 1/2 cup dried cranberries  (golden raisins would work too. I would eliminate the soaking step if using golden raisins )
• 1 1/2 tsp maple syrup
• 3 tbsp tomato paste
• 1 1/2 tbsp lemon zest (organic is best)
• 1 can chickpeas, drained
• 1 /2 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice
• salt and pepper (sea salt or Himalayan salt)

Soak the dried cranberries in hot water and maple syrup.

Heat a large non-stick skillet over medium-high heat. Add lamb to pan cook till no longer pink. Remove from pan and discard any drippings.  Add oil to pan, sauté leeks and carrot till soft add garlic; saute for a minute or so.  Add cumin, cinnamon, coriander, cayenne; and tomato paste sauté  briefly to wake the spices up, about 30 seconds or so, stirring constantly. Add lamb, broth, wine, salt, pepper, drained cranberries, and lemon zest bring to a boil. Reduce heat, and simmer until mixture thickens. Remove from heat. Stir in cilantro and lemon juice
Serve over brown rice, or quinoa topped with more fresh cilantro, toasted pine nuts, and goat feta.

If you’re a little unsure about lamb I urge you to try it. I get mine from Getaway Farms.  Their livestock is 100% grass fed and delicious.  If you would have told me a year ago or even 6 months ago I would be loving lamb I would have told you that you were crazy.  I’ve learned how important good quality meats are to my health.  Our Thyroids need good quality protein (veggie protein doesn’t cut it) My Thyroid, in particular needs as much help as it can get.  I would have to say lamb would be my meat of choice right now.  That being said the beef products from Getaway Farms are amazing as well.  Their farm is in the beautiful Annapolis Valley but they have a storefront at the Halifax Seaport Farmers' Market and are open 6 days a week.
Have a great weekend everyone!
~ Jackie

Ten Shallot and Kale Pasta

Here we are again, made it through another Monday.  Only four more days and the weekend is here again…trust me it can’t come soon enough.
A couple weeks ago I was off work and saw the recipe on Rachael Ray. While her recipes are usually quite yummy looking they aren’t really on the healthy side of the food spectrum. White pasta and lots of cheese make a regular appearance.  I saw this one and thought it had potential so I wanted to give it a try.  It only has a few ingredients and can be ready to eat in 30 minutes.
I changed a few things up so here’s the link to the original recipe Ten Shallot and Kale Spaghetti
The original recipe says it’s 4 servings.  It made a very large batch so I would say it is more than 6 servings especially if you serve it with a large mixed green salad.
Ten Shallot and Kale Pasta

• 10 large shallots halved and thinly sliced
• 10 cloves of garlic thinly sliced (I love garlic so adjust to your taste)
• 2 big pinches of crushed red chilli's
• 1 tbsp fresh thyme, chopped
• 1 lb spaghetti (whole wheat, rice, kamut, spelt)
• 1 bunch (medium) kale, roughly chopped
• 1/3 cup walnuts toasted and chopped
• chopped fresh parsley
• fresh grated parmesan
• salt and pepper
• EVOO

Sauté shallots in EVOO approx. 10 minutes.  Add garlic salt, pepper chilli’s and thyme sauté till onions are a light caramel color stirring frequently.  Cook pasta till al dente.  Add the kale in the last 4 minutes of cooking.  Add a cup of cooking water to the shallots, drain pasta and toss with shallots.
Serve topped with fresh grated parmesan, toasted walnuts and fresh parsley.

I was really happy with this recipe.  It had a lot of flavour, is figure friendly and of course the kale adds a lot of nutrition punch. 

Have a great week!  Don’t forget to head on over to Facebook and like my page.

~ Jackie 

Sun Dried Tomato Braised Chicken Thighs

 

Finally the blizzard  has ended, and at 9:00 pm the plow has finally showed up to plow us out.  Good thing, I was beginning to think I wouldn’t be able to park my car in the driveway till July.  It’s been a long time since I’ve had to walk through knee deep snow drifts, and when you’re boots are only ankle high that poses a little bit of a problem. 

I wish I would have gotten out to take some pictures but I was a wimp and didn’t want to brave the cold, snow and blowing snow. Here’s a couple I found though.  As you can see the storm surge caused a lot of damage for those close to the water.

I had no plan for supper last night and of course I was missing ingredients for just about everything I could think of.  I ended up pulling some things out of the fridge/freezer and went with what I had on hand.  It turned out quite good if I do say so myself.  As usual I don’t measure when I’m cooking and go by taste most of the time, so you can use the measurements as guidelines and adjust to your taste. 

Sun Dried Tomato Braised Chicken Thighs

· 8 – 9 boneless skinless chicken thighs

· 1 bulb garlic, roasted

· 1/3 red onion chopped

· 1/3 – ½ cup sun dried tomatoes chopped

· 2 tbsp tomato paste

· 1 tsp Italian seasoning

· 1 tbsp lemon juice

· ¼ cup pine nuts, toasted (walnuts would work too)

· ½ bottle red wine

· 450 ml chicken broth

· EVOO

· Sea Salt & Pepper (I use Himalayan or Celtic Salt)

· ½ package of rotini

· Chopped fresh parsley and fresh grated parmesan

Preheat skillet add EVOO and sauté onions till soft and slightly caramelized. Remove from pan. Salt and pepper the chicken thighs, brown both sides. Add onions, roasted garlic, tomato paste, and sun dried tomatoes to the pan. Cook for 3-4 minutes. Add wine, chicken broth and Italian seasoning,  cover and turn the pan down to simmer. Cook for about 15 minutes. Keep checking on the liquid you want it to reduce some but not evaporate, it will be the sauce for your pasta. If it reduces too much just add in some more wine and or broth.

While the chicken is cooking toast your pine nuts and cook your pasta. When the pasta is cooked drain but save ¼ -1/3 cup of the pasta cooking water and add it along with the pasta to the pan. Add your lemon juice and cook for another 5 minutes or until the chicken is cooked thru.

Serve topped with your toasted pine nuts, parsley and parmesan.

(The ingredients I started with and went from there.  The rosemary never made it in the recipe)

Sorry for the poor lighting the feline fur kids decided my light box made a great place for hide and seek so it needs a few repairs.

I served mine with a mixed green salad and grilled polenta.  The polenta needs some work.  It was ok but could be better.

 

Have a good week !

 

~ Jackie

 

 

 

Roasted Pumpkin Sage and Parmesan Pasta

 

It’s a winter wonderland outside today.  Last I checked they are calling for 20 – 40 cm’s of snow and or 20 – 40 mm or rain.  Either way it’s going to be a big mess.  Glad I’m cozied up at home with the fur kids.

I was planning on doing some cooking or baking today but I think it’s going to be mostly a study day.  I do have to make some dog food  so I guess you can count that as cooking.

I was looking through my pictures the other day and realized I hadn’t posted this recipe yet.  This was my second attempt at making my own pasta and my first attempt at Fettuccini.  I did run into a little bit of a problem, as the noodles were coming out of the pasta rollers…where and how was I going to dry the pasta.  I didn’t have anywhere to hang it so I frantically dug out some all of my cookie sheets and spreading the noodles out to dry.  It worked but was less than practical.  That problem has since been remedied.  My honey bought me the KA pasta drying rack for Christmas.  That should save some counter space.

 

Roasted Pumpkin Sage and Parmesan Pasta

• 2 cups fresh fettuccini noodles
• 1 small – med pumpkin roasted
• 1 large shallot finely chopped
• 2 large garlic cloves finely chopped
• 1/3 cup pureed roasted pumpkin
• 1/2 – 1 tsp dried sage
• 1/4 fresh grated parmesan
• 1/4 cup milk or cream
• 2 tbsp pasta water
• 2  - 3 slices pancetta (or bacon), cooked till crispy
• fresh grated nutmeg or a pinch of already ground
• salt and pepper

Cut pumpkin in half.  Scoop out seeds. Sprinkle with a little salt and pumpkin pie spice.  Roast until flesh is tender.

Bring a pot of salted water to a boil. Cook pasta according to directions.

Chop pancetta (bacon), and cook till crisp.  Remove from pan and drain off most of the fat.  If you don’t want to use some of the bacon fat you can drain it all off and use EVOO.  Add garlic and shallots to the pan and saute till soft.  Add pureed pumpkin, sage, salt, pepper, milk and 2 tbsp of the pasta cooking water.  Grate some fresh nutmeg in the pan.  Turn heat to low and warm through.

Add cooked pasta to the sauce and a little more pasta water if necessary.  Add parmesan stir till combined.  Top with pancetta/bacon pieces, a bit more fresh grated parmesan and a little ground black pepper.

 

 

    

When I made this I used between 1/4 to 1/2 tsp of sage but I thought it needed more so I increased the measurements.  I would suggest starting off with the smaller amount and go from there.  I’m not sure how this would taste with canned pumpkin.  I find canned pumpkin doesn’t work as well in savoury dishes so if you try it post a comment and let me know how it turned out.

Have a great Sunday!!  Enjoy the Superbowl if that’s your thing.  I’m off to get some studying done.  This weeks topic Optimum Nutrition for the Mind.

~ Jackie

Grape Tomato and Balsamic Pork Chops

Here’s a quick and easy recipe I whipped up last night for supper.  It was one of those nights when I stood in front of the fridge and stared blankly wondering what on earth I was going to make for supper.  Well let’s face it those days are quite frequent in my world.  Meal planning or even planning a day ahead is not my forte.  Seriously I can come home and start supper with one thing in mind and by the time it’s done I’ve gone in a completely different direction. I also didn’t want to dirty 568 dishes in the process of making supper. So this dish was perfect.  Just a few simple ingredients, one pan and a little time. 
Since I was just winging it these measurements are estimates so feel free to adjust it to your taste.

Grape Tomato and Balsamic Pork Chops

• 3 lbs bone in pork chops
• 4 – 5 large garlic cloves thinly sliced
• 1 tbsp tomato paste
• 1 package of grape tomatoes
• 1 – 2 tbsp balsamic vinegar
• 2/3 cup red wine
• 1/2 large red onion, chopped
• 2 tbsp chicken broth or water
• 1 tsp oregano
• EVOO
• sea salt and pepper

Sprinkle the chops with salt and pepper and bring to room temperature. Preheat your skillet once hot add oil and sauté chops till brown on both sides.  Remove from pan and cover loosely with foil while preparing the sauce.  If necessary add a little more oil to the pan.  Add onions to the pan and sauté for a few minutes.  Add garlic and sauté for a few more minutes.  Add the tomato paste, tomatoes, balsamic, wine, broth, oregano, salt and pepper.  Cover and simmer until tomatoes are soft and start to pop. Return chops to pan.  Cover and simmer till chops are cooked through.
I just wanted salad to go with mine so I had some Organic Field Greens with Herbs in the fridge.  There was ample sauce in the pan so I just topped the greens with a pork chop and some sauce then drizzled with some additional balsamic over top. 


I usually pick up the cherry tomatoes when they are on sale or in the discounted produce section then just throw the whole package in the freezer.  You can’t use them for salads but they are perfect for a tomato sauce or any dish that calls for tomatoes.  You don’t have to thaw them just pop them in right out of the freezer.

Braised Lamb Shanks

Hello out there.... Happy New Year!  I know I'm a little late but better late then never as they say.  I can't believe we're almost at the end of January.  It seems like just yesterday I was running around trying to get that last minute Christmas gift and feasting on turkey dinners.

I've been meaning to post about this delicious supper for about a month now but time just got away from me.  I made this special dinner just before Christmas and it was AMAZING if I do say so myself.  Hubby loved it too, even the veggies.  

I don't know why but I have never eaten lamb.  I've always wanted to try it but just never found the right recipe.  If you've never tried lamb or lamb shanks I urge you to give this recipe a try.

Amarone(ish) Braised Lamb Shanks

If you're like me and can't afford a $80-$100 bottle of wine you can skip the Amarone and use Ripasso Valpolicella.  It's a great red and for under $20.00, much more cost effective.

2 - 3 Tbsp olive oil
4 large lamb shanks

2 onions, diced

2 carrots, diced

8 garlic cloves thinly sliced

2 bay leaves

2 large sprigs of rosemary

1 can (5 1/2 ounce) tomato paste

1/2 bottle Ripasso/ Amarone or other full flavour red wine *

1/2 package of low sodium / no salt added chicken broth *

Sea Salt and |lots of fresh ground black pepper

1/2 cup chopped fresh parsley

Preheat oven to 300

Put olive oil into a Dutch oven or heavy soup pot (I used my cast iron pot), and heat over medium high heat. Add the shanks and brown them thoroughly, turning once or twice until they are caramelized on all sides.  Transfer to a plate.

Add onions, carrots, and garlic to the pot and saute until the veggies are soft and lightly brown.  About 5 - 10 minutes.  Add bay leaves and rosemary.  Spoon in the tomato paste and stir till the tomato paste is warmed through to help bring out the flavour.  Add the wine and broth stir then put shanks on top of .  Bring to a boil, cover tightly and move to the oven.  Braise until meat is tender, approximately 1 1/2 - 2 hours.

When the meat is cooked move the shanks to a platter, cover with foil to keep them warm while you finish the sauce.  Put you pot over medium-high heat and boil until the braising liquid reduces to a sauce like consistency (about 5 mins).  Stir in the parsley and pour the sauce over the shanks. 

*Note - This originally called for a whole bottle of wine but I thought that was a little too much so I used 1/2 bottle and 1/2 a package of broth.  Of course your own broth/stock would be a much better choice but that's not something I always have on hand.

You really must give this a try.  If you don't want to use lamb I'm sure beef would work just as well in this recipe.  I would swap beef stock for the chicken if using beef.

I'll try to post the recipes for the roasted veggies and salt roasted potatoes later this week so be sure to check back.

~ Jackie

Blackened Haddock

Growing up I was never a fan of fish.  I know someone from Nova Scotia not liking fish seems odd, but I just never liked it.  I did eat the odd piece of lobster dripping in butter or smothered in mayo in a lobster roll, and there were fried clams now and the from John's Lunch, a little diner in Dartmouth, where time seems to have stood still, certainly not health food by any stretch of the imagination.  As an adult I became a little more adventurous and branched out into the steamed clams, mussels on occasion and I was even brave enough to try some Oysters on the half shell, doused with hot sauce, which by the way didn't help.

While I'm still not overly fond of a lot of fish, I do love Haddock something I never thought I would say (and my mother never thought she would hear).  Some of my favorite ways to enjoy it are pan fried of course, garlic parmesan crusted , and blackened.  Blackened anything is good in my books. All you need is some fresh Haddock, a cast iron pan, some blackening spices and your good to go.

Blackened Haddock
1/2 tsp onion powder
1/2 tsp granulated garlic (or garlic powder)
1/2 tsp crushed red chilis
1/4 tsp oregano
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp sea salt
1/8 tsp fresh ground black pepper
large pinch of cayenne pepper
1 - 1 1/2 lbs fresh haddock fillets
2 - 3 tbsp butter melted

Combine all spices in a spice grinder, mortar and pestal or blender and grind till smooth. **Warning - this spice mixture is spicy adjust according to your taste**

Preheat cast iron skillet about 5 mins ( till a drop of water sizzles).
Brush both sides of fish with melted butter and coat in spice mixture. Add fish to hot pan and drizzle with remaining butter. Grill  approx. 3 mins or until spices are blackened, turn fish over and do the same.  Cook until the fish is opaque and flakes easily with a fork.

The pictures don't do this meal justice.  I had a relatively new cast iron skillet so the spices stuck to the pan when I flipped my fish :-(  Regardless, this is a great way to enjoy haddock.

I served it with spicy carrot fries and seven grain salad.  I also don't use tartar sauce with any fish.  A squeeze of  lemon or some Tzatziki.  It may seem like an unlikely combo but it works for me.  I also use Tzatziki in Tuna salad instead of mayo.

If you haven't tried blackened haddock (or chicken, or steak) I urge you to give it a try.

~~Jackie

Quinoa Turkey Burgers

Something I've been doing for awhile now is attending the Presidents Choice (Superstore) Cooking School.  They offer a wide variety of classes,  Gluten Free, Vegetarian, Italian, French and many more.  There is even a class dedicated to Chocolate!  I enjoy going so I can try out different or new to me foods and  cooking techniques that I wouldn't necessarily try on my own.  You don't actually get to cook, but what you do get is a chance to sit and relax while a Chef prepares a full meal (appetizer, main dish, and dessert) for you to enjoy, a copy of the recipes to take with you, and the best part is you get a break from cooking and dish duty!  The supper classes are very reasonably priced at $18 + HST.

They also have a What's For Dinner session at lunch time (check with your local store to see if it's available). This is an hour long class where you show up the Chef prepares lunch (usually salad and main dish, or main dish and dessert). They have most of the prep work done so you basically just sit down and eat.  Easy to fit in on your lunch break if you work close to a location that offers them.  Here's the best part.... these classes cost $10, but when you go you get a $10 Presidents Choice gift card so lunch is in fact FREE! How can you beat that, real food cooked for and served to you for free.

One of the classes I went to was "Cooking with Quinoa" and these burgers were one of the items on the menu.

Quinoa Turkey Burgers

2 lbs Ground Turkey

2 cups White Quinoa, cooked

2 garlic cloves (minced if you don\t use the food processor)

1 Tbsp Worcestershire Sauce

3 Tbsp Tzatziki, plus additional for serving

2 Tbsp fresh Rosemary, (chopped fine if you don't use the food processor)

Salt and Pepper

Feta, and Tomatillo Salsa for topping finished burgers

12 Ciabatta buns

Combine all burger ingredients in the food processor, and pulse till combined.  Form into 12 burger patties.  Cook burgers on preheated grill, BBQ or in a saute pan with a small amount of olive oil.

Top burgers with Feta, salsa, and veggies of choice.

*Note - I don't usually use the food processor just combine everything in a bowl.  I also use other fresh herbs if \I have them on hand (oregano, thyme).  

 

I wasn't in the mood for a bun so I just topped some Arugula with the burger and accompanied it with a Carrot Beet Salad and homemade tortilla crisps and guacamole. Delish!!

It's back to work for me tomorrow.  Have a great week.

~ Jackie

Dijon Apple Pork Chops

Wow it’s October already.  Where does the time go?  Before we know it we’ll be running through the stores scrambling to buy those last minute Christmas gifts.
Before I start thinking about Christmas shopping, let’s rewind to September for just a minute.  I shared a few of my goals for September.:

1. Walk at least 30 minutes 5 days per week.   This was a success.
2. Complete and submit tests/assignments for 2 modules in RHN course.  Almost a success.  I completed both tests/assignments but had some computer issues uploading them so they haven’t been submitted yet.
3. 3 Day Smoothie Detox. Completed with a slight modification (2 days of smoothies, 1 day break, then smoothies for a final day).  Hubby had a day off, which is VERY rare so we spent the day out and what’s a day out without some yummy food. I really didn’t think I could do smoothies for one day let alone three but it was easier than I thought. The right combinations of ingredients made me feel full and gave me energy throughout the day.  I don’t know if I could do cold smoothies during the winter but a great idea for the summer or even spring and fall.

Here are October’s goals.

1. Organize and purge kitchen cupboards
2. Focus on meal planning  (I normally fail miserably here.  I can start cooking one thing and by the time I’m ready to eat, it’s a completely different meal)
3. Make fewer trips, and spend less at the grocery store.  Also use what I have in the house and stop wasting food.

The fall weather has found us here on the East Coast and since there has been a definite chill in the air I thought some comfort food was in order last night.

Dijon Apple Pork Chops and Roasted Potatoes
1 – 2 medium apples roughly chopped (I used honey crisp)
½ red onion chopped
¾ cup chicken broth (or water, or unsweetened apple juice)
1 -2 tbsp Dijon mustard
2 tbsp brown sugar
1/8 tsp cinnamon
2 lbs bone in pork chops
Salt & Pepper
EVOO
Preheat oven to 375
Sauté onion till translucent. While onions are cooking sprinkle chops with salt and pepper and bring to room temperature. When onions are cooked remove from pan. Add chops and sauté. When they are browned (not cooked) remove from pan to a baking dish.
Mix broth, mustard, brown sugar and cinnamon together and add to hot pan along with onions. Simmer for a couple minutes making sure to scrape up the flavour bits left behind by the pork chops.
Pour over chops, cover with foil and bake for approx. 30 mins or until internal temperature reaches 155 – 160.

Roasted Potatoes
You probably don`t need a lesson on how to make roasted potatoes but I make these all the time so I thought I would share. Sometimes I roast in the oven at 400 or finish in a frying pan on the stove.
Yukon Gold Potatoes
EVOO
My usual spices of choice
Granulated garlic
Chilli powder
Paprika
Sea Salt, fresh cracked pepper
Cayenne
If roasting in the over, partially cook in the microwave. If cooking in a frying pan on the stove cook through but don’t overcook.
Mix spices and EVOO together in large bowl.
When potatoes are finished in the microwave chop and toss in bowl with EVOO and spice mixture. If they are still hot this will help them soak up the mixture.
If finishing in the oven line a baking sheet with parchment paper and bake to golden brown.
For the frying pan – just add some EVOO to the pan and cook to a nice crispy crust has formed.

The photos leave a lot to be desired.  The night lighting in my house is horrible for taking pics.  That`s one of the things on my to do list… some kind of photography course.

Have a great day!!
~~Jackie

Gourmet Pizza

Today's recipe comes to you courtesy of the man of the house.   As I mentioned before he's on a quest to find the perfect pizza.  The story behind it is a little long so I won't bore you with all the details but the end result is there is lots of pizza eating happening in my house and I don't have to cook. The bad thing is I've been doing my best to avoid gluten, and I avoid dairy as much as possible, so this isn't helping in the least. Another drawback is he won't eat veggies so the majority of the pizzas have been meat and cheese. Given the fact that he's trying to perfect this for the general public I can't complain.
You can imagine my excitement when I came home to a pizza just for me. He makes the dough from scratch in the KitchenAid and was shocked the first time how easy it was, and he thought I was crazy for wanting to spend that much money on a mixer.  I was just softening the blow for when the Vitamix arrived..lol

The recipe was messily scribbled on a tiny piece of paper so I don't have measurements but it's pizza so I figured it really doesn't matter.

Sweet Onion Ricotta Pizza

Preheat oven to 425- 450

Pizza dough of your choice
Olive oil
Mozzarella cheese
Sweet onion (Vidalia or Spanish), sliced thin
Ricotta
Parsley, finely chopped
Tomatoes, finely chopped
1/2 Lemon

Spread olive oil over dough.  Sprinkle with mozzarella, thinly sliced onion and ricotta.  Bake till crust is cooked to desired doneness. Remove from oven and sprinkle with parsley, chopped tomatoes, and a squeeze of lemon juice.  Return to the oven to warm the tomatoes.

It turned out really well and was quite tasty.  The next time we make it I think I'll add some roasted garlic to the base and maybe some feta.  It's a great recipe to play with and make it your own.

Jackie

Vacation - Chicken and "Rice"

It's that time again, I'm on vacation.  Unlike my last couple weeks off where the weather was sweltering hot this vacation started off with a monsoon. We didn't have any flooding in our area but about an hour away there was some serious flooding.

Hopefully the water recedes soon and everyone can start the clean up process.

One thing I will be working on during my vacation is getting a good start on some goals I set for myself in September.  Something I need to overcome is the fact my goals are usually vague, big picture, and lacking a plan with little goals along the way. As a result I end up getting distracted and never quite seem to get to the desired end result.  Which in turn leads to negative thoughts and feelings about myself.  My September goals aren't lofty by any stretch of the imagination but slow and steady wins the race, right!

A few of my September goals are:

1.  Walk at least 30 minutes 5 days per week.  

2.  Complete and submit tests/assignments for 2 modules in RHN course.

3.  3 Day Smoothie Detox

One of my upcoming goals is to organize my recipe collection. I have 59765 recipes I need to get under control, but I have no idea how.  Do I sort them by meal type, chef, type of cooking (Gluten Free, Vegan, Raw) etc. Anyone have suggestions?

On the subject of recipes,  last night I was sitting here among my 59765 recipes while searching online and  I still couldn't find anything for supper. Sadly this occurs more often than I would like. Supper obstacle #2 hubby won't eat what I eat so I have to cook something different for him.

Here's what I decided on for me, Ginger Cilantro Chicken  and Cauliflower Rice. 

Ginger Cilantro Chicken (adapted from The Kitchn)

Preheat Oven to 375

4 boneless skinless chicken breasts

1" piece of fresh ginger, grated

3-4 garlic cloves, minced

1 jalapeno pepper seeded

1/3 cup cilantro leaves

1/4 - 1/3 chicken stock or white wine

2 tbsp reduced sodium soy sauce (or Tamari)

1 tsp sesame oil (I used about 1/2 tsp hot sesame oil)

Sea Salt and Pepper

chopped green onions for garnish

Put all ingredients (except chicken and green onions) into your food processor and process till smooth.

Sear chicken on both sides in a skillet. Remove from skillet and place in baking dish.  Pour sauce mixture over chicken and bake till chicken reaches 165 and juices run clear.

Remove and serve topped with some chopped cilantro and green onions.

Since I liked everything in the recipe I figured it would be a winner and it was.  

Cauliflower Rice

1 medium head of cauliflower

1/2 - 1 cup chopped onion 

1 small carrot, shredded

1 - 2 cloves roasted garlic, mashed

1 tbsp EVOO or coconut oil

Sea Salt and pepper

Place shredding blade in food processor (you can use a box grater too). Processes cauliflower.

Saute onions till soft, add cauliflower, mashed garlic, carrot, salt and pepper.  Saute about 10 minutes.  I wanted mine a little crispy so I probably cooked it a it longer.

I was skeptical about the "rice" but it turned out really well.  A great way to get in some extra veggies and skip the carbs.

~~Jackie                           

From Middle Eastern to Moroccan - Quinoa Take Two

Today we're continuing with the Quinoa theme but moving on over to Morocco!!!  Morocco has a little something for everyone.

Resorts

Beaches 

 

 Desert Adventures

Last but not least....Spice Markets!!     You won't see that at your local grocery store.

Today's recipe, Stuffed Butternut Squash Moroccan Style,  is another meatless meal, but because it is packed full of fiber from the veggies and protein from the quinoa you won't feel like you're missing out on anything.  Not only is this packed full of flavor you'll be getting in lots of the good stuff too ( * Antioxidants, B Vitamins, Potassium* ) It's the color that gives away it's most noteworthy health benefit.  The orange color of the butternut squash tells us it's a rich source of carotenoids.  Carotenoids are powerful antioxidants that protect our bodies from the damage done by free radicals.  This colorful squash also has high levels of beta-carotene, (converted to Vitamin A in the body) which has been identified as a deterrent against breast cancer and age related macular degeneration.  Butternut squash isn't alone here either -carrots, sweet potatoes, pumpkin and papaya all contain carotenoids.

Stuffed Butternut Squash Moroccan Style

** These are items I added that weren't in the original recipe**  

1 Whole butternut squash, halved lengthwise seeds removed

2 Tbsp EVOO

S & P

2 oz pine nuts (walnuts would work too)

1/2 large red onion**

1 red or yellow pepper, chopped

2 medium carrots chopped**

3 large cloves of garlic, minced

1 tsp grated fresh ginger

1 1/2 tsp ground cumin (I ran out of ground cumin so toasted some cumin seeds and used them)

1 tsp paprika

1 tsp ground turmeric ( I used more than a tsp)

1 tsp curry** 

1 tsp chili flakes

2 small - medium zucchini, cubed

10 (or to taste) cherry tomatoes, halved**

1 3/4 cup chicken broth (or water)

1 cup quinoa, rinsed and drains

2 - 3 Tbsp fresh cilantro chopped 

2 Tbsp fresh parsley chopped

Preheat oven to 350

Using a sturdy knife (or a spoon) scoop out enough flesh in the squash so you have a bowl with a border of about 3/4 inch.  Coat with EVOO, S & P and bake for about 20 - 25 mins or until tender.

While that is cooking dry roast your pine nuts in a small non-stick pan and set aside.

Heat oil in a pan.  Add onions, peppers, and carrots and saute till soft.  Add garlic and ginger.  Cook for another minute. Stir in the spices (cumin, paprika, turmeric, curry and chili flakes) let cook for a minute or so to bring out their yummy flavours. Add the zucchini and tomatoes and 1 cup of broth.  Cover and simmer for 10 mins.  Add the quinoa to the pan along with the remaining 3/4 cup of broth.  Cover and simmer for another 10 - 12 mins.  (Keep an eye on it.  I had to add some more broth).  Stir in the pine nuts and coriander.  Spoon the mixture into the squash halves.  Return to the oven for 10 - 15 mins until golden.

Remove from oven and sprinkle with chopped parsley.  I also added a little goat feta to mine just because feta make everything better in my mind.  Also, I love spices and I don't actually measure when I'm cooking.  I just know what I like so I probably used more than what is listed in the recipe.

Hope you like this one. 

~~ Jackie

Anatomy and Chicken On The Barbie

Did I get your attention??

The Canada Day long weekend is quickly coming to a close, back to work tomorrow..booooo.  I still don't understand how the weekends (long or not) well, pretty much anytime away from work just zooms by yet the work days just drag on painfully.  I don't get it.  While I'm on the topic who's idea was it to create a 5 day work week and 2 day weekend. WHAT WERE THEY THINKING!!!

I was on a roll blogging a little while ago, but I slacked off again.  Posting every day just doesn't seem to be practical.  I was having issues with my camera and laptop and life just gets in the way sometimes.  

Besides struggling with my laptop and camera , I've been struggling with my RHN (Registered Holistic Nutritionist) course.  Not struggling in the sense that I can't do it, but just trying to find the time and organize myself so I can put the necessary time in.  I still work full time, there are still 765 loads of laundry to do, dishes, cooking, groceries etc. etc. I have a million things I want and need to do but I get so overwhelmed I end up going in circles and getting nothing accomplished.   I wish someone could teach me how to prioritize and clean the clutter out so I can focus on what needs to get done.  The funny thing is I can do it at work I just can't carry that over into my personal life.  

Some, well actually I think most people think the RHN course is, all about cauliflower and broccoli and lacks substance.  Well I'm here to tell you that's not the case.  Right now I'm working on Anatomy and Physiology, it's a little challenging to say the least.  Interesting but challenging.  I'm told this is the section where they lose a lot of students. I can see why. Erythrocytes, leukocytes, the bony labyrinth, olfactory receptors, parasympathetic nervous system.  You get the idea. Learning how to spell everything should be a course in itself.

I can't wait to get through this section and move on to Symptomatology II, so I can start working on case studies. I have to do 12 in total with 2 follow ups later.  I've recruited some people to participate (friend, family, co-workers) but I'm still looking for some more so if anyone is interested let me know.  I send out the paperwork for you to complete (questionnaire(s) about your health) and then use that to formulate my recommendations that would help you reach your goals just as I will for clients when I complete the course. This is for school so I would be using them as I continue through my studies.  If you wish to know my recommendations I can tell you, if not the information is just used for the course.  Oh, and names are not submitted on the case studies so everyone's information is confidential.

Moving on.

I tried a new recipe last night for supper.  I was a teeny bit skeptical about one of the ingredients but it turned out pretty good.  I'm still undecided about the results but hubby seemed to like it so that's a good thing.

On the Menu

Smoky and Sweet Grilled Chicken, roasted lemon, garlic rosemary potatoes and grilled asparagus. Grilled asparagus is the best, and to think I hated asparagus growing up.  That would be because mom served asparagus from a can, yup that's right in a can...blech!! Mushy tasteless asparagus.

A couple squeezes of fresh lemon juice, grated garlic, olive oil, chopped fresh rosemary, S & P  

Top with some rosemary sprigs and some sliced garlic. Roast at 400 till golden brown.

Smoky & Sweet Grilled Chicken

1 1/2 tbsp pure maple syrup

1 1/4 tsp ancho chile powder (I just used regular chili  powder)

1 tsp smoked paprika

3/4 tsp ground coffee (this was the odd ingredient)

1/2 tsp sea salt

1/2 tsp cumin

1/4 tsp black pepper

1/4 tsp allspice

1/4 tsp dried thyme

4 bone in skin on chicken breasts (3lbs) (I used chicken thighs)

Combine all ingredients in a small bowl.  It will make a thick paste.  Lift the skin of the chicken and rub some of the paste over the meat. Place any remaining marinade in a ziplock bag and refrigerate at least 4 hrs up to 24hrs.

Remove chicken from fridge 15 minutes before cooking and let it come to room temperature.  Place on BBQ and cook till juices run clear.

Time to hit the books.  

Have a great day everyone!!

~ Jackie

"Set It and Forget It"

I hope everyone made it through Monday relatively unscathed.  Just think now that Monday's over we're that much closer to the weekend. 

I don't know about you but I'm always exhausted on Monday.  You'd think after the weekend I'd be all rested up and ready to take on the world, but it doesn't work that way for me.  I can tell you it's not because I've been out partying all weekend, unless of course your idea of partying is a couple glasses of vino and a good book.  That's how I roll now that I'm... ahem...almost 43 (B-day next week)...ugh when did that happen????

Here's a little know fact about me, I'm a sucker for an infomercial and The Shopping Channel, well, let's just say we're well acquainted.  I've bought fitness equipment, dvd's, electronics and kitchen equipment to name a few.  Saturday  I dug out one of those purchases, blew off the dust and put it to use.  

Ronco Showtime Rotisserie

I know what you're thinking.... SUCKER!!!  Yup that's me. I actually didn't buy this from the infomercial I got it off Ebay after watching it 5431 times.  One of the drawbacks of not sleeping is you see a lot of infomercials. 

I actually really like this but I don't use it much because I keep it stored away. It takes up precious counter space and trust me I have enough appliances out on my counter as it is. 

It takes about an hour to cook a 4lb chicken and they are 100 times better than what you get at the grocery store.  You can do kabobs, roasts and there are even baskets if you want to do shrimpies, or fish. 

Since chickens were on sale this week I picked up a couple put a rub on one, then "Set it and Forgot it".  

For the rub I used -  lemon zest, paprika, granulated garlic, fresh ground pepper, sea salt, pinch of cayenne, oregano, and some chili powder. No measurements just what I thought looked good.  Give the chicken a little massage and don't forget to loosen the skin and rub some of the spices under it and on the breast meat itself. An hour later a perfectly roasted and juicy chicken.

Served with some freshly made pasta!!

All in all a good day in the kitchen.

Looks like it's about time to get myself ready for another day tomorrow and then catch some zzzzzzz's (hopefully).

~Jackie