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Turmeric and Ginger Chicken Soup

Ok…its a little chilly out there, depending on where you live. Actually it’s chilly in Mexico where the temperature last night dropped to 13 C. Forget Christmas…LOL. It’s chicken soup time! Dig in (to the soup, NOT the snowbanks).

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Turmeric and ginger are excellent additions healthwise BTW.

INGREDIENTS

  • 8 bone-in chicken thighs , skin removed
  • 12 cups cold water 
  • 2 tablespoons cider vinegar
  • 1 cup chopped fresh cilantro stems or fresh parsley stems
  • 2 shallots , quartered
  • 2 carrots , coarsely chopped
  • 2 large cloves garlic , smashed
  • 1 piece (1 inch) fresh turmeric (unpeeled), thinly sliced
  • 1 piece (1/2 inch) fresh ginger (unpeeled), thinly sliced
  • 1/2 teaspoon salt (approx.)
  • 1/2 cup chopped fresh cilantro leaves or fresh parsley leaves
  • OPTIONAL – 1 liter of Campbell’s Chicken Broth

METHOD

In Dutch oven or large heavy-bottomed saucepan, combine chicken, water and vinegar; cover and refrigerate for 1 hour. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer for 30 minutes, skimming and discarding froth.

Stir in cilantro stems, shallots, carrots, garlic, turmeric and ginger; partially cover and simmer, stirring occasionally, for 30 to 40 minutes.

Remove from heat; using tongs, transfer chicken to cutting board.

Using 2 forks, shred into bite-size pieces; sprinkle with salt.

Strain broth through fine-mesh sieve into separate large saucepan; discard solids.

I prefer my soups chunky, so I used my immersion blender to chop up some of the veggies before I added the chicken back to the pot. At this point I also added the liter of chicken broth.

Return chicken to broth; stir in cilantro leaves. Season with salt to taste.

Makes 4 to 6 servings.

NUTRITIONAL FACTS

Per each of 6 servings:

Sodium 493 mg

Sugars 0 g

Protein 30 g

Calories 171

Total fat 5 g

Potassium 611 mg

Cholesterol 155 mg

Saturated fat 1 g

Total carbohydrate 0.0

 

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Linguine with Red Clam Sauce

Checked the pantry and found a large can of clams…should I make chowder or linguine? No potatoes…decision made…linguine! Pinterest to the rescue again.Quick and fairly straight forward if you use the canned clams. Certainly would make a special dish for a memorable dinner…

Linguine with Red Clam Sauce
Prep Time: 15 minutes Cook Time: 20 minutes Yield: serves 4 to 6**
Ingredients
• 1 pound linguine
• 2 tablespoons extra virgin olive oil
• 4 anchovies, packed in oil
• 3 cloves garlic, minced
• 2 shallots, minced
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 18-ounce jar diced tomatoes
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 pounds littleneck clams* OR 13 oz. canned clams drained (save the juice)
• Parmesan cheese
Directions
1. Bring a large pot of salted water to boil. Add linguine and cook for 3 minutes. The pasta will finish cooking in the sauce. Strain the pasta, reserving 1/2 cup of the pasta water, and set aside. If using clam juice discard the pasta water
2. In a very large sauté pan over medium heat, heat oil. Add anchovies, garlic, shallots, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until the anchovies “melt” and the shallots become translucent. Add wine and bring to a boil over medium-high heat. Cook until the wine reduces by half, about 5 minutes. Next, add tomatoes, 2 tablespoons of parsley, thyme, and reserved pasta water or clam juice. season with a pinch of salt and pepper. Bring to a boil.
3. Add linguine and clams to the sauté pan and cover. Cook for 5 to 7 minutes or until the clams open. Discard any clams that do not open.
4. Garnish with the remaining parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt. Serve immediately. Pass the cheese…

Christmas Cranberry Chutney

From the folks at Food Network…a little something different for Christmas dinner or use it as a topping for cream cheese appetizer.

Cranberry Chutney

Ingredients

2 tablespoons butter
1 small shallot, finely chopped
2 Granny Smith apples, peeled, cored, and diced
2 teaspoons chopped fresh thyme leaves
1/2 cup golden raisins
3 cups frozen cranberries
1/2 lemon, zested and juiced
1/2 cup fresh orange juice
2 tablespoons sugar

Directions

Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; sauté until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.

Recipe courtesy of The Neelys
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Filet Mignon with Balsamic and Rosemary Glaze

Trying to come up with a dinner without too much meat and found this one on Pinterest (a great site BTW). Simple to put together with some baked potatoes and  steamed broccoli. The glaze was very flavourful.

Filet Mignon with Balsamic Glaze
(makes 4 servings)
Ingredients
• 2 tablespoons plus 1 tablespoon (set aside) butter
• 4 filet Mignon steaks
• 1/2 teaspoon freshly ground pepper
• salt to taste
• 2 shallots
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
• 2 tablespoons rosemary, finely chopped
Directions
1. Pat the steaks dry with a paper towel. Pepper and salt both sides of each steak to taste. Heat a skillet over medium-high heat. Melt 2 tablespoons butter, then add the fillets to the pan and allow to sear for 4 minutes, then flip and let sear for another 4. Four minutes resulted in a medium well meat. Next time I would try three and three or less! I like medium rare.
2. Transfer the filets to a plate, and keeping the burner on medium high. Melt the last tablespoon butter then add the shallots and saute for 3 minutes. Add the wine and vinegar to deglaze, using a spatula to scrape off the browned bits. Add the rosemary. Bring the mixture to a boil, and season with salt to taste. Turn the heat down to medium and simmer until the liquid is reduced by half.
3. Return the fillets to the pan and cook to desired doneness, flipping halfway through. Plate the steaks with steamed vegetables and potatoes, then spoon the reduction over top of the steaks.
4. Enjoy!
Recipe adapted from All Recipes

Baked Shrimp Scampi…BONUS – Orange Rice with Celery!

So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL

Baked Shrimp Scampi (Ina Garten – Food Network)

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots or green onions

3 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Directions Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice

Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)

1 cup brown rice (I used Jasmine)

1 cup celery chopped

½ cup green onions chopped

2 cloves garlic chopped

2 T sunflower oil ( I used avocado oil)

1 cup water

1 cup fresh orange juice

Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.

Cherry Tomato Salad (Found on Annie’s Eats)

What happens when you buy too many cherry tomatoes at Costco? You get desperate to use them up…LOL. This salad was great!

Cherry Tomato Salad http://www.annies-eats.com/

2 pints ripe cherry tomatoes, quartered (about 4 cups)

1/4 teaspoon salt

1/2 teaspoon sugar

2 cloves of garlic minced

1/2 teaspoon dried oregano

1 medium shallot minced

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil

ground black pepper

1 small cucumber, peeled, seeded and diced into 1/2 inch chunks

4 ounces crumbled goat cheese (about 1 cup)

1-2 tablespoons parsley minced

Combine the tomatoes, salt and sugar in a medium bowl and toss. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed (about one minute). SAVE 1/2 cup juice.

Return the tomatoes to the original bowl.

Combine 1/2 cup of the liquid with garlic, oregano, shallot and vinegar in a small saucepan and set over medium heat. Simmer until mixture is reduced about 6 to 8 minutes. Remove from heat and let cool to room temperature. Whisk in the oil and season with pepper to taste.

Add the cucumber, goat cheese and parsley to the bowl of tomatoes. Toss with the dressing and serve.

Spinach & Feta Stuffed Salmon

We are back from our three week trip and an overnight trip to our friend Valerie’s Pickled Onion in Santa Elena. In celebration of her birthday, we prepared this incredible stuffed salmon! Originally prepared by our favourite TV Chef Stefano Faita (Canadian), we think you will agree it is a special dish! For more wonderful recipes, visit his website – www.cbc.ca/inthekitchen

Spinach & Feta Stuffed Salmon     Yield: 4 to 6 servings.

INGREDIENTS

1 side of salmon (about 2 pounds)
Olive oil, as needed
1 (5-ounce) bag baby spinach
2 garlic cloves, finely chopped
1 large shallot, finely chopped
2 tbsp. chopped dill
4 to 5 ounces feta cheese, crumbled (about 1/2 cup)
2 tsp. lemon zest (optional)
Salt and freshly ground pepper, to taste
1/2 lemon, sliced and each slice cut in half

Dill and Caper Sauce
1 cup yogurt
2 tbsp. chopped fresh dill
1 tsp. Dijon mustard
2 tbsp. capers
Squeeze of fresh lemon juice
1 tsp. honey
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

PREPARATION        Preheat oven to 400 degrees F.

Add 1 tbsp. olive oil to a large sauté pan over medium high heat. Add spinach and sauté in olive oil just until starts to wilt. Let cool and squeeze out excess liquid. Add spinach, garlic, shallot, dill, feta, lemon zest, salt and pepper, and 2 tbsp. olive oil to a bowl. Stir to combine.

Trim the very end of salmon tail and reserve for another use. Cut salmon in half.

Take one of the salmon halves and score the skin side in 1 1/2-inch intervals. Set aside.

Add the other salmon half to a parchment-lined baking sheet, skin side down. Spread evenly with the spinach and feta stuffing. Cover with the remaining salmon half, scored side up.

Fill score marks with lemon slices. Season with salt and pepper and drizzle with 1 tbsp. olive oil.

Bake until salmon reaches internal temperature of 140 degrees F., about 15 to 20 minutes, depending on thickness of fish. Serve with Dill and Caper Sauce.

Dill and Caper Sauce
Add yogurt, dill, Dijon mustard, capers, lemon juice, honey, olive oil, and salt and pepper to a bowl. Stir to combine. Taste and adjust for seasoning.