May, 2009
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Friday, May 29th, 2009
Cost: $5.00
Market: Longos
Notes: This was a family recipe that I adapted. It’s pretty decadent and can almost be a sandwich if you add more meat and maybe some tomato.
Ingredients Purchased in Bold:
- 1 Medium width sized Italian bread
- 5 slices of Proscuitto
- 4 slices of Provolone cheese
- 4-5 Cloves of minced garlic
- 1-2 TBSP of minced Italian Parsley
- 2 TBSP of unsalted butter
- 2 TBSP of EVO
- Fresh black pepper
- Salt
Quickie Recipe
Pre-heat oven to 425 º. Melt butter with EVO, minced garlic, salt (to taste) and parsley. Slice bread in half and spread garlic butter evenly on both sides. Crack black pepper on both sides. Layer proscuitto on one side of the bread and provolone on the other. Combine like a sandwich, wrap in tinfoil and place in the oven for 20-25 minutes until cheese has melted. Slice and enjoy!
Posted in Bread | 1 Response »
Tags: Stuffed Garlic Bread with Proscuitto and Provolone
Friday, May 29th, 2009
Cost: $29.00
Markets: No Frills, Longos, LCBO
Notes: This recipe feeds 6-8. When I make risottos I don’t measure so this is an estimate of ingredients and method etc. It was delicious!
Ingredients Purchased in Bold:
- 3 Cups of short grain rice. I used Carnaroli rice. It’s the best for this type of risotto
- 2 Chicken breast, cubed (marinate in olive oil, lemon juice, pepper and steak seasoning)
- 1 8 oz Container of button mushrooms, sliced
- 1 King mushroom, sliced
- 1 Medium handful of Shitaki mushrooms, sliced
- 1 Large fist size of Oyster mushrooms, sliced
- 1 Medium size Vidalia onion, small dice
- 1 40 g Packet of fresh sage leaves plucked from their stems
- 4-5 Cloves of sliced garlic
- 32-64 oz. Chicken stock, Warm
- 1 Cup of White wine
- 1/2 Cup of Dry vermouth
- 1 Lemon, juice (for the chicken marinade)
- 3-4 TBSP of EVO (one for the chicken marinade)
- 1 TBSP of Dried Thyme (fro the chicken marinade)
- Grated Romano Cheese to taste
- Grated Parmesan Cheese to taste
- 3-4 TBSP of Unsalted butter
- Small handful of fresh Italian parsley
Quickie Recipe
Marinade chicken for at least an hour. Cook it until almost cooked. Cook mushrooms in butter and olive oil and finish with dry vermouth. Make sure it’s all cooked into the mushroom and set aside. Cook sage and garlic in butter until the sage is a bit crispy and set aside. Add butter and evo to a pan and cook onions until lucid. Add the 3 cups of rice and stir and cook for 3-4 minutes. Add the white wine and cook until absorbed. Ladle in chicken stock (one at a time) and cook risotto. When it’s almost done add chicken, mushrooms, sage and Romano cheeses. Add minced parsley and top with Parmesan cheese.
Posted in Grains, Poultry | No Responses »
Tags: mushroom, Sage and Chicken Risotto
Thursday, May 28th, 2009
Cost: $4.59
Markets: No Frills
Ingredients Purchased in Bold:
- 1 Head of broccoli cut into florets
- 1/2 Cup of mung beans, uncooked
- 1 28oz Can of crushed tomatoes
- 1 Red bell pepper, diced
- 1 Small onion, diced
- 4 Cloves of garlic, minced
- 3 TBSP of fresh grated ginger
- 4 Cups of chicken broth (or veggie broth)
- 3-4 TBSP of Vindaloo Curry Paste
- 2 TBSP of EVO
Quickie Recipe:
Cook onions, garlic and peppers in a pot using the EVO as lube. Add the mung beans and broth and cook for 45 minutes (simmering). Note: you may need to add more liquid. Add the tomatoes, broccoli, ginger and curry paste and cook for another 30 minutes. Serve with rice or and my tandori chicken.
Posted in Legumes (beans and lentils), Veggies | No Responses »
Tags: Broccoli and Mung Bean Vindaloo
Sunday, May 24th, 2009
Cost: $4.00
Markets: No Frills
Ingredients Purchased in Bold:
- 3 Eggs, beaten (add TBSP of cold water)
- 1/2 Orange bell pepper, diced
- Equal parts red onion diced to orange bell pepper
- 2 Cloves of minced garlic
- 1 Pinch of dried oregano
- 1 Pinch of dried basil
- 1 tsp of balsamic vinegar
- 1 TBSP of EVO (to sauté the veggies)
- 1 TBSP of unsalted butter (for cooking the omelet)
Quickie Recipe
Sauté veggies with garlic and herbs and set aside. Go here for the perfect omelet method. Before flipping the omlet add the balsamic vinegar to the veggies.
Posted in Eggs | 1 Response »
Tags: Onions and Herbs Omelet, Peppers
Thursday, May 21st, 2009
Cost: $6.50 (CD)
Markets: No Frills
Notes: The Chicken breasts were on sale.
Ingredients Purchased in Bold:
- 2 Skinless & boneless chicken breasts
- 1 Cup of Italian herb bread crumbs
- 1 Lemon, zest and slices
- 1 TBSP of EVO
- 1 Egg beaten
- 1/4 Cup of flour
- 3 TBSP of Chicken broth
- Cooking oil spray, as needed
- 1 tsp of garlic powder
- Salt and Pepper to taste
Quickie Recipe
In a medium bowl add bread crumbs, lemon zest, and garlic powder. Season chicken with salt and pepper, dredge in flour, egg batter and and bread crumbs. In non-stick skillet add the EVO and cooking oil spray. Brown cutlets and put in an oven proof baking dish. Add the chicken broth. Cover with tinfoil and bake at 350 F. for 35-40 minutes.
Posted in Poultry | No Responses »
Tags: Juicy Baked Lemon Herb Chicken Cutlets
Tuesday, May 19th, 2009
Cost: $6.00 (CD)
Markets: Bulk Barn & No Frills
Notes: This recipe could feed four
Ingredients Purchased in Bold:
- 3 Cups of Brown rice pasta
- 2 Quarts of Chicken broth or stock to cook the brown rice pasta in
- 1 Boneless chicken breast
- 1 TBSP of season salt for the chicken
- 1 Lemon, zest and juice
- 4 Medium sized red/orange bell peppers roasted and diced. (Roast pepper under broiler on high, turning until entire pepper is black. Let rest and take off skin. DO NOT RINSE UNDER WATER)
- 1 Small Spanish onion, small dice
- 1 Cup of frozen peas
- 4 Cloves of minced garlic
- 1 TBSP of EVO
- 1 TBSP of dried Basil
- 1/4 cup of Dry Vermouth
- Salt and Pepper to taste
- Parmesan cheese to taste
- Cooking oil spray as needed
Quickie Recipe
Cook pasta in chicken boiling broth as directed. In a non-stick skillet add cooking oil spray and then turn on the heat to medium high. Sauté onions until lucid and add garlic and cook for one minute. Add vermouth and reduce by 1/2 half. Add peas and peppers and cook for one minute. Set aside. Clean pan and add cooking oil spray. Sauté chicken until brown and add juice of lemon and cook for one minute. Combine veggies, chicken, lemon zest, EVO, dried basil and toss. Drain pasta but leave a thin layer of broth in the pot. Add the veggies and chicken. Toss, season and sprinkle with Parmesan cheese.
Posted in Pastas/Noodles, Poultry | No Responses »
Tags: Brown Rice Pene with Roasted Peppers, Chicken and Peas in a Light Broth
Monday, May 18th, 2009
Cost: $7.50 (CD)
Markets: Longos
Notes: This recipes made about 20 soft tacos. Save the leftovers. It’s worth it!
Ingredients Purchased in Bold:
- 3 Pounds flank steak
- 1/3 Cup white vinegar
- 1/2 Cup soy sauce
- 4 Cloves garlic, minced
- 2 limes, juiced
- 1/2 Cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Relish
- 1 White onion, chopped
- 1/2 Cup chopped fresh cilantro
- 1 Lime, juiced
- Tortillas
Quickie Recipe
Add all of the ingredients and marinate the meat for 1 to 2 days. Grill 3-4 minutes each side. Chop into pieces. Place on top of a warm small flour or corn tortillas. Top with onion relish and fresh guacamole and serve with a the perfect refreshing margarita.
Posted in Beef, Meat, Uncategorized | No Responses »
Tags: Carne Asado Tacos
Sunday, May 17th, 2009
Cost: $2.00 (if that)
Markets: Eggs came from No Frills
Notes: Feeds two people. All of the ingredients I used are from dishes I made last week and what was left in the freezer.)
Ingredients Purchased in Bold:
- 4 Large Eggs (or 3 extra large eggs)
- 1/4 LB of frozen salmon fillet, medium dice
- 1/2 Cup of red onions, small dice
- 2 Cloves of garlic, minced
- 1/4 Cup of fresh basil chopped
- 1/2 Lemon Juice
- 1/2 Cup of Panko breadcrumbs
- 1/2 Cup of grated Parmesan cheese
- 1 TBSP of EVO
- Cooking oil spray as needed
- Salt and pepper to taste
Quickie Recipe
Turn broiler onto high. Beat your eggs and season with salt and pepper. On the stove–top, preferably cooking in a cast iron pan (any non-stick oven resistant sauté pan will do) add olive oil and cooking oil spray. Turn heat to medium-high. Add onions and sauté until lucid. Add salmon and garlic and cook for a few minutes. Add eggs, basil (reserves some for garnish) lemon juice and cook for a minute. Cover with panko breadcrumbs, Parmesan cheese, salt and pepper and put underneath the brother until browned. Garnish with basil.
Posted in Eggs | No Responses »
Tags: Basil, Free Form Frittata (Salmon, Garlic, Onion, Parmesan)
Saturday, May 16th, 2009
Cost: $7.50 (CD)
Markets: Longos and No Frills
Notes: Killer sale on boneless chicken breasts and peppers
Ingredients Purchased in Bold:
- 2 Orange bell peppers (with tops cut off)
- 1 Chicken breast small cubed
- 1 Cup of cubed sweet potato
- 1 TBSP of BBQ rub seasoning (I use Southern Pride)
- 1 Leek (white part cut in half and sliced)
- 1/4 Cup of minced fresh basil
- 1 Orange, zest and juice
- 1 TBSP of balsamic vinegar
- Cooking oil spray as needed
- Salt and pepper to taste
Quickie Recipe
Pre-heat oven to 350 F. Sauté leeks in cooking spray oil (you can use EVO if you wish) until lucid add sweet potatoes, orange juice and reduce to low and cover. Cook for 20-30 minutes until al dente. Sauté chicken in a non-stick pan and add the BBQ rub. In a bowl combine chicken, leeks and potatoes, basil, orange zest and balsamic vineger. Bring a pot of salted water to a boil and cook Orange bell peppers for 3 minutes. Stuff peppers and place in an oven proof dish with 1/4 inch of water and bake for 40-45 minutes.
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Posted in Poultry | No Responses »
Tags: Bell Peppers Stuffed with Chicken, Sweet Potato and Leeks
Friday, May 15th, 2009
Cost: $10.40 (CD)
Markets: Food Basics and Longos
Notes: Four breasts feeds four people
Ingredients Purchased in Bold:
- 4 Chicken breasts (bone in and skin on)
- 6 cups of cooked Lima or butter beans they are knows as (I soaked mine for 14 hours and then cooked them in chicken broth for one hour).
- 2 Leeks, cut in half and sliced
- Cooking oil spray as needed
- Several tablespoons of your favorite season salt
- 2 Lemons, sliced
- Hand full of flat leaf parsley
- 1 Serrano chili (optional, I diced and sauteed it and put this on the chicken breast to give it some kick)
- 3 Cloves of garlic
- 1 TBSP of Olive oil
- 1/4 Cup of white wine (for the mash)
- Salt and pepper to taste
Quickie Recipe
Pre-heat oven to 350 F. In an oven proof tray line all of the lemon pieces, but save four for garnish. Spray chicken breasts with oil and sprinkle on the season salt. Bake for 40-50 minutes until crispy. Sauté leeks until lucid. Add leeks, cooked Lima beans, garlic, white wine, olive oil and parsley in a food processor and mix until thick like a mash poratoes.
Posted in Legumes (beans and lentils), Poultry, Veggies | No Responses »
Tags: Baked Lemon Chicken with Lima Bean and Leek Mash
