Thursday, October 28, 2010
Tuesday, July 20, 2010
Thursday, July 1, 2010
Wednesday, June 2, 2010
I whipped up this tasty treat tonight and couldn't help but share right away!
Tuesday, May 18, 2010
With summer just around the corner you have probably already caught a waft of those tantalizing, smoky BBQ scents coming from your neighbors balcony! After a long day at work I just wanted to whip up something quick and delicious that would satisfy my craving for something on the grill.
I decided to make Stuffed Greek Chicken Breasts which were really easy to get prepped for the BBQ and turned out tender and tangy. I used my slap chop to make the filling, which consisted of green onion, garlic, red pepper, goat feta, cilantro, jalapeno and fresh squeezed lime. Then I placed the filing in the chicken breast and rolled it up, pinning the ends together with long toothpicks. I marinated the breasts in fresh lime juice with salt and pepper until my BBQ chef got home from work ;)
My salad consisted of organic spinach, red peppers, fresh mango chunks, cherry tomatoes and green onions with some goat feta crumbled on top. Lately, I have been hooked on goat products since goat milk is more easily digested than cow milk and that it contains more vitamin A, Calcium, Potassium and Magnesium! It is an excellent source of minerals and protein and low in fat. My grandmother has raised me to be very conscious about skin care so since I discovered mangos and red peppers are bursting with antioxidants that fight cell damage they have made their way into my most of my recipes...
I drizzled on my favorite dressing of all time Little Creek Original which is certified organic, made in the Okanagan and has NO added sugar :)
To complete the dish I sliced up some yams and brushed with Oddball Organics Garlic Nectar then stuck them on some skewers and placed on the top shelf of the BBQ. This was quick, easy, healthy and tasty! Give it a try!
Tuesday, January 26, 2010
Wednesday, January 20, 2010
2 lbs 1 1/2-inch Lamb Shank
1 tbsp Vegetable Oil
2 tsp Coriander Seed, crushed
50g Red Onion, diced (1/2 cup)
40g Fresh Ginger, minced (1/3 cup)
30g Turmeric (1/4 cup)
2 Garlic Cloves, minced
100 ml Honey (just over 1/3 cup)
1 Cinnamon Stick
4 cups Water, use more if needed
Pinch Crushed Chilies
Salt & Pepper
Preheat oven to 425°F.
Heat vegetable oil in a two-quart saucepan over
Season the shanks with salt and pepper and then
place them in the saucepan, searing the
meat until they are evenly browned on all sides.
Reduce the heat to medium-low.
Add the onions, garlic, ginger, water, honey, and
the remaining spices.
Partially cover the lamb shanks and bring to a
Cover saucepan with a lid and place in the preheated
oven and cook until the lamb is very tender, about 2 hours.
Serve with couscous.
Making use of a tagine
adds an authentic
Moroccan touch to your
100g Couscous (1 cup)
160 ml Water (2/3 cup)
1 tbsp Sliced Almonds, toasted
2 tbsp Dried Apricot, cut into strips
2 tbsp Raisins
2 tsp Sunflower Seeds, toasted
2 tsp Turmeric
2 tsp Green Onion, sliced
2 tsp Mint, chopped
2 tsp Olive Oil
1 tsp Salt
Place the couscous, salt,olive oil, and turmeric into a bowl.
Bring water to a boil and add the water to the couscous and tightly cover the bowl with plastic wrap.
Allow the mixture to rest for 5-10 minutes then stir
in the remaining ingredients.
Monday, January 18, 2010
Monday, January 11, 2010
This dish is inspired from a fitness magazine I picked up in the airport over the holidays. First I sautéed a large onion in organic chicken stock with just a dash of olive oil and unloaded them into my crock pot. I put a couple chicken breasts in the same cast iron pan i used for the onions and cooked them up while I chopped all the veggies. I threw 5 tomatoes into my food processor (non-electric that my grandma got me off the shopping channel) and emptied into the crock pot, then added 4 cloves of chopped garlic, 1 jalapeno, 2 carrots, a couple cups of corn, a teaspoon of cumin, a teaspoon of coriander and a couple teaspoons of chili powder and filled the rest up with organic chicken stock. Lastly I shredded the cooked chicken breasts in my hand processor and added them to the crock pot and let it sit for a few hours.