Curry-Coconut Mussels Babalu

Adapted from a 'Gourmet Magazine' recipe.  I wanted something spesh tonight, and have been eye-balling this recipe for a few weeks now.  A bit of prep involved, but it was totally worth the effort.  Our fave wine dude suggested a Voignier to go with, good choice Aaron!

2 shallots, finely chopped 
3 garlic cloves, minced 
2 tbsp finely grated peeled fresh ginger 
1 tbsp grapeseed oil 
½ cup dry white wine 
½ cup fresh orange juice (I squeezed some tangelos)
plus I added some grated orange zest
¼ cup fresh lime juice 
1 tsp curry powder + some yellow Thai curry paste 
1 tsp chopped fresh thyme 
1/2 tsp lightly crumbled saffron threads 
1 (14-oz) can light coconut milk 
7 grape tomatoes, chopped 
1 tsp Tabasco, plus some red chilli flakes
A bunch of chopped fresh cilantro 
1 lb kiwi mussels (plus about 1 cup of scallops, because I had some)

Cook shallots, garlic, and ginger in oil in a large heavy pot over mod-low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder & paste, thyme, saffron, coconut milk, tomato, and hot stuff, then simmer, uncovered, stirring occasionally, until reduced slightly, about 10 mins. 

Add cilantro and mussels and cook, covered, over highish heat until mussels are warmed through, and scallops are cooked. Serve immediately, w/ lime wedges if desired.

Mac & Cheese, My Way

I love mac & cheese, but in the past, always felt guilty about the high calorie content. I've been making this one for ages - reduced calories = relatively guilt-free, tasty, satisfying result! (And its still winter and I'm craving comfort food damnit).

Make a roux (1 tbsp of melted butter, 1 tbsp of whole wheat flour).  Cook for a bit, on medium heat.  Increase heat to med-high, add a whole can of skim condensed milk - whisk until combined.  Add 1/2 a can of reduced fat cream of mushroom soup, continue whisking.  Add about 2 1/2-3 cups shredded cheeses (1/3 of which should be extra old/sharp cheddar), in batches, and, you guessed it, whisk again until creamy. Season w/ s & p to taste.  Tonight I added a couple cans of drained white tuna for protein, but at this point, you can add blanched asparagus, broccoli, or whatever - tonight, no veggies. Cook pasta (I always use whole grain or vegetable based organic pasta - this should cover about a lb of pasta).  Toss drained pasta with sauce, and dig in. Its really, really good. No, I'm serious.

Winter Returns - What the what?

Just when I thought spring had sprung, we get hit with a blizzard late in the day - brrrr, and damn you!  Totally forgot I was going to make mac & cheese tonight, so that will be tomorrow's dinner, tonight is a variation of the pizza I made recently, except no homemade crust, using massive slices of deli rye as vessel, and sauteed chorizo (my new BFF), sliced leeks, and red peppers - sauce will be salsa, as before, add some sliced grape tomatoes, plus a mixture of cheeses, and after cooking, a generous amount of sliced scallions.  Tick, done.  Stupid winter. 

Oscar Night - Chinese Chicken Salad with Red Chile Peanut Dressing

Adapted from a Bobby Flay recipe - must serve w/ shampers (may I suggest See Ya Later?).  Wonderful salad, fresh, tasty, and delish dressing.  Will absolutely make this again for summer action in the 'treehouse'!

I made the dressing, and cooked a bunch of chicken breasts the day before, which was a great timesaver.

Dressing:

1/4 cup white wine vinegar
2 tbsp peanut butter
1 tbsp chopped fresh ginger
2 tsp hot sauce
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil
1/3 cup grapeseed
Salt and freshly ground pepper

Salad:

1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
½ bag snow peas
A bunch of coarsely chopped cilantro 
A bunch of thinly sliced green onion
A bunch of shredded cooked chicken
1/2 cup chopped roasted peanuts
A bunch of chopped fresh mint leaves

I always use a large bag to toss salads - its just so easy.  So toss as you wish w/ the dressing, then compose the salad whichever way you like.

Leftovers for lunch tomorrow - yum!

Easy Seafood Chowder

Thaw saved fish stock from ziplock in freezer (see tips!), along with whatever seafood you have on hand - I had some prawns and scallops (soak them in bowl of really cold water for about 20 mins, then drain).

Saute chopped celery, onion, leek, red pepper and carrot for approx 10 mins. Add diced potato, and approx 5 cups of fish/chicken stock.  Simmer approx 15 mins.  Add a bunch of chopped parsley and the prawns, cook a few mins, add the scallops - they will take very little time to cook.  Gently stir in 2 cans of drained sockeye salmon, skinned and broken in large pieces. Dinner's ready!

Tips & Tricks

#1:  I learned this one from my brother (even when plowed with alcohol, I pay attention!) - Keep herbs in a ziplock bag, wrapped in damp paper towels - they will last for weeks! Whenever I buy parsely and cilantro, I hack off the stems, give them a quick wash and dry, then wrap as above for speedy access.

 #2:  Whenever you drain canned fish - salmon, tuna, clams, etc. - keep the liquid in a ziplock bag in the freezer - you've got the makings of a great stock for soup, steaming mussels (for Michelle), and whatever else strikes your fancy.

Fridge-Foraged Pizza

This one's for you J!  Was feeling v. guilty about not posting for almost a week - but tonight's meal was such a delightful surprise, and so very post-worthy.  Was craving a yummy pizza (Summerland is bereft of same), so dug up a few ingredients I thought might suffice.  I lost my recipe for J's wholewheat pizza dough (d'oh), so found one online and gave it a go.  The bran was a welcome addition, because hello, healthy pizza!  While the dough didn't exactly double in size after rising, it had expanded enough for me to call it 'Jennifer Love-Hewitt'.  

Whole Wheat Pizza Dough

½ cup skim milk, warmed (I used soy milk)
½ cup warm water 
1 tbsp active dry yeast 
1 ¾ cup whole-wheat flour
½ cup natural bran

Place water into large bowl, sprinkle yeast over top & let stand for about 10 mins or until frothy.  (Mine didn't froth, so I started again, to non-frothy results!).  Add warm milk.

Meanwhile in separate bowl, combine 1 ½ cups of the flour and bran, plus I added a pinch of sugar and salt.

Add yeast mixture to dry ingredients, combine.  Scrape dough onto lightly floured surface and knead dough, adding as much of the remaining flour as necessary to form a soft, slightly sticky dough. Place in a greased bowl and cover. Let stand for 1 hour or until doubled in bulk (the 'Jennifer effect').

While dough is rising, finely chop 2 chorizo sausages, and saute in pan. Half way through the cooking, add about a half a finely chopped red pepper. Drain on paper towel once cooked.  

Punch down dough and roll into cookie sheet size.  Spray pan with Pam, then sprinkle some cornmeal on top. 

Top dough with a slathering of salsa, and some shredded mozza/2 year old aged cheddar combo, and some chopped vine-ripened tomatoes.

Bake in 425°F (220°C) oven on centre rack, for about 15-18 minutes. Remove from oven.

Sprinkle with a bunch of chopped green onion and chopped cilantro and serve.  With extra smug. 

Poor Woman’s Pesto

We can’t all live in Calgary/Edmonton where you can buy a big bag of basil for $2! Not even in the summer can I find such deals (though I grow my own – to ‘meh’ results). I can brag however, about my bounty of pine nuts from last summer, purchased in Vancouver for cheap. Anyhow, I digress. I had some leftover arugula from our fish fest the other night, so arugula pesto here we come!

In a food processor, layer the following:

4 garlic cloves, chopped
6 tbsp pine nuts, lightly toasted
2 large handfuls of arugula
Plus I added a bit of parsley, because it makes everything green

Pulse. Add enough olive oil to desired consistency. Add s & p to taste.

Cook pasta (I used wholewheat spaghetti, 375 g) – reserve about ¼ cup cooking liquid to add later. 

Grate a bunch of reggiano parmesan.  

Drain pasta and return to pot, add pesto (adding reserved liquid if necessary - I needed some), stir like a demon, serve heaping servings, and enjoy!

Grilled Tuna with Warm White Bean Salad

This is reminiscent of one of my fave summer salads - Tuscan Tuna and Bean Salad. Ahh, summer - I remember it well. But anyhow, back to the winter blues ... this was spectac. Really gorgeous dish.  And keeping with my 'must try one fish dish per week' mantra, this fit the bill perfectly. Making the beans the day before was a huge timesaver. 

1 1/4 cups dried Great Northern beans
4 cups salted water
2 garlic cloves, quartered
Some rosemary, if desired
2 cups arugula, washed & spun
2 shallots, thinly sliced
2 tbsp chopped parsley
3 tbsp fresh lemon juice
½ lb tuna steaks
1 tsp fennel seeds, crushed
freshly ground black pepper
Accompaniment: lemon wedges

One day ahead: in a large saucepan simmer beans in salted water with quartered garlic cloves until tender, about 1.5 hrs. Add some rosemary at the end of the cooking time. Cool mixture overnight in fridge.  

Next day: Discard rosemary. Drain beans, reserving 1/4 cup cooking liquid. In a small bowl mash ½ cup beans with a fork & return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans with shallots, parsley, 2 tbsp lemon juice, and s & p to taste. Heat to warm. 

Rinse and pat dry tuna. In a plastic bag combine tuna steaks with remaining tablespoon lemon juice, crushed fennel seeds, s & p to taste - shake!  

Grill fish in a heated, lightly oiled, well-seasoned ridged grill pan 3 mins per side. (It made a gorgeous crust!)

Arrange bean salad and remaining cup arugula on plates and top with fish. Squeeze lemon over the fish. Plus I served some sliced Clementine oranges with.

Coconut Cranberry Granola Bars

I’ve made these twice now, the 2nd time they were a little over-done, but still. Another of my fast & easy breakfasts – and grab & go on weekends. 

Combine: 

2 cups rolled oats 
¼ c brown sugar 
½ c bran 
1 c coconut 
1 c whole wheat flour 
¾ c dried cranberries 
¾ tsp salt 

Add: 

½ c honey 
1 egg, beaten 
½ c grapeseed oil 
2 tsp vanilla extract 

Oven 350. Line 9 x 13 pan w/ parchment or grease. Mix above well using hands. Pat into pan. Cook 30-35 mins until golden. Cool for 5 mins – then cut while still warm. Do not allow to cool too long, or they will be too hard to cut!

Tuna Melts

Awoke early, worked out (my version - 25 mins - so lame), but then made the pea soup, vacuumed and washed the floors - all before noon.  Okay, not gold medal calibre, but for me, a pretty productive day.

As the snow is melting, my mind turned to my old fave - tuna melts.  My love affair with tuna salad has never waned, that and egg salad, are my all-time faves!  

Utilizing the last two multigrain pitas I had as vessels, combine: 1 can tuna, finely chop 1 each of shallot and celery stalk, add a small spoonful of horseradish, and enough ½ fat mayo to desired consistency, add s & p to taste.  Slather onto pitas, bake about 10 mins on 325 or so. Add sliced extra old cheddar to top, bake another 5 mins. Move to broiler – cook until melty!

Pea Soup

Another lazyish day, laundry to do, might start a new book - but I always have time to make soup.  Fueling my current obsession with chorizo, I finely chopped and sauteed one with a whole chopped onion, 2 chopped celery stocks, 2 chopped carrots. Added about 10 cups chicken stock, and 3 cups split peas, along with s & p.  I usually do this in the slow cooker, so I'm unsure how long it will take to cook - about an hour?

1 hour later:  OMG.  Best ever.  Am proud of self.

Bombay-Style Fish

This was another dish I made in January, from "Hot Food".  Gotta make more fish dishes.  Problem is I find most a little bland.  This rocked.  

2 garlic cloves, crushed
2 jalapenos, seeded and chopped
½ tsp each turmeric, cloves, cinnamon, cayenne
1 tbsp tamarind puree (I actually found some in Penticton!)
1/3 cup oil
1 lb cod fillets
1 ¼ cups light coconut milk
Loads of chopped cilantro

Combine all except coconut milk and cilantro – marinate 1 hour.  

Heat a bit more oil in a large frying pan, and add fish in batches. Cook for 1 min each side. Return all fish to pan, reduce heat to low, add remaining marinade and coconut milk, along with s & p. Cook gently 3-5 mins, or until fish cooked through. Serve w/ Lindberg rice (naturally!), and loads of cilantro. Plus I served lime wedges with.

Beef Pot-Roast with Guinness

I made this in early January, when the weather was super crappy.  OMG it was amazing.

2 tbsp vegetable oil
2 lb top round beef roast
1 onion, roughly chopped
4 celery sticks, thickly sliced
4 pototoes, large chunks
3 carrots, thickly sliced
2 tbsp flour
2 cups beef stock
1 bottle Guinness
1 bay leaf
3 tbsp chopped fresh thyme
1 tsp brown sugar
2 tbsp grainy mustard
1 tbsp tomato paste
s & p to taste

Sear meat on all sides. Remove and place in slow cooker. Add to pot - celery, potato and carrots to pan, cook 2-3 mins. Add onion, and remaining ingreds except flour, cook another min. Add this to slow cooker. Add to pot - flour, stock and Guinness – bring to boil. Pour over all into slow cooker. Cook for 3 hours on medium.  

Too Lazy to Cook Burger Night

Yesterday, I had some multigrain pitas that needed tending to, and all the ingredients for tsatsiki (sans the cucumber!), so it was greek burger and salad night. Picked up some lean & juicy burgers from the Ghetto Store (the President's Choice outlet in Penticton), and made a lousy side salad. The burgers were done on the faux George Forman grill, the tsatsiki was sublime, the pitas were brushed with a bit of olive oil and lightly toasted in the oven. Thankfully I found B's go-to dressing on his site, for later use, as mine was I don't know how old in the back of the fridge, the leaf lettuce was bland and the cherry tomatoes were awful. But the burger rocked!!

Fruit Crisp, My Way

We're so forch here in the Okanagan with the bounty of seasonal fruit, I'm hard pressed to think of a favourite.  This recipe was adapted from Anne Lindsay's Smart Cooking, and works well with virtually any fruit combination.  Ahnnd, its breakfast this morning!

Toss into a plastic bag - then shake!:

6 cups cored and chopped apples (I leave the skins on)
1 tbsp flour
2 tbsp cinnamon, dash of cloves, some pumpkin pie spice too!
Citrus juice, if desired

Finely chop about a 2” nub of ginger, set aside.

Into food processor combine the following:

1 cup rolled oats (I use a 7 grain yummy one)
More cinnamon
¼ cup brown sugar
3 tbsp butter, chopped

Spray a 9 x 14 pan. Pour apple mixture into pan. Top with chopped ginger (the ginger totally makes it!). I then add about 1 cup of frozen cranberries. Top all with the crumb mixture.

Bake in 350° oven for about 45 mins.

Mushroom Leek Pasta Carbonara

Another Bitchin' Camero spesh - slightly altered.  

I've always found classic carbonara a little too heavy for my liking, so I nixed the fettucine in lieu of spaghetti (and used less), and used 2 eggs instead of 3.  This lighter version is perfect.  Great flavours, easy to make and brilliant served with chilled sauv blanc.

340 g whole wheat spaghetti
1 tbsp. unsalted butter
3 leeks, cleaned & thinly sliced (white parts only – I used the green bits for soup)
2 cups each of shitake and brown mushrooms, coarsely chopped
3 cloves garlic, thinly sliced
1/4 cup dry white wine
2 eggs, beaten  
Freshly ground black pepper & parmesan to taste

Set a pot of water to boil. In the meantime, melt butter in a med-high skillet & add leeks, mushrooms & garlic. Toss for about 1 min, then add white wine. Continue to saute mushrooms have released their liquid and leeks have wilted and begun to brown a bit — about 5-6 mins. 

Once pot of water comes to a boil, salt & and add the pasta. When the pasta is almost al dente, reserve 3/4c of the starchy pasta water & drain remaining liquid. Reduce heat to low, dump pasta back into its cooking pot (on the heat source) and cover with the leek/mushroom mixture. Quickly pour the beaten eggs over everything & then the pasta water. Toss quickly til everything is evenly coated w/ egg and cook for 1 more min. 

Serve the pasta in a bowl and top with a generous portion of cheese and fresh black pepper. 

Cheesy Sausage, Broccoli & Brown Rice Casserole

Another Bitchin’ Camero spesh – slightly altered. I love me my casseroles! 

5 cups cooked brown rice
Some cottage cheese to bind
2 large heads broccoli, coarsely chopped
4 hot Italian sausages, cooked my way
1 jalapeno  
1 1/2 cups skim milk (I used skim)
4 eggs
2 cups shredded extra old cheddar 
1 cup breadcrumbs 
1/4 cup grated Parmesan cheese

Preheat the oven to 400°. In your biggest casserole dish toss the brown rice with the cottage cheese. Press into the casserole dish. Add the chopped broccoli evenly over top, repet with cooked sausage and chopped jalapeno. 

Whisk the milk, eggs and garlic salt together in a separate bowl. Stir in the cheddar cheese and pour over the casserole dish. Sprinkle the breadcrumbs and Parmesan in an even layer over the top.

Bake for 35 mins, or until the middle is set & the top and sides are golden brown.  

Kicks, Icks and Sips

Kicks: Chorizo, gailan, legumes, Bolthouse Farms juices
Icks: Doughy stratas, epic failures (I'm talking to you curry noodles!)
Sips: Sumac Ridge Cab-Merlot, Inniskillan Chenin Blanc  

Burritos, My Way

I have a beef with ground beef.  It smells while its cooking.  Unless its in a burger, I'm not too interested.  I'm trying to spread the word about Yves veggie - Mexican style, as its just an amazing product.  Already flavoured with southwest flavours, you needn't add much.  Though I still do.

1 package Yves veggie - Mexican style
1 can black beans
1/2 a jar of salsa
chopped peppers, onions too if you like
cumin, ancho chilli powder to taste
might require some water

Combine above, cook for about 10 minutes.  Cool slightly.

Spread mixture on tortillas (multigrain/flax are best), top with shredded extra old cheddar and sprinkle some chopped green onion on for fun.  Roll.  Freeze. They reheat really well in the microwave, and is my fave lunch!

Mediterranean Leek and Fish Soup w/ Tomatoes

From Slow-Cooker, One-Pot and Casserole

I love soup.  I just do.  Its easy, healthy and delicious.  Am repeating self, so ignore.  But do try this ...

2 tbsp olive oil 
2 leeks, cleaned, chopped and rinsed – green & white parts separated
1 tsp crushed coriander seeds
good pinch dried red chilli flakes
11 oz potatoes, sliced
One 7 oz can chopped tomatoes
2.5 c fish stock
2/3 c fruity white wine (or house plonk! I use Mission Hill Sauv Blanc)
1 bay leaf
1 star anise (I can’t find!)
1 orange zest strip, 2 inches long
pinch saffron threads
s & p to taste
1 lb halibut
9 oz cleaned peeled prawns
3 tbsp minced flat-leaf parsley

Heat oil in pan, add green part of leeks, coriander seeds, red chilli flakes, cook 5 mins.

Add potatoes, comatose, fish stock, white wine, bay leaf, star anise, orange rind and saffron – stir well.

Bring to boil, reduce heat, partly cover, simmer 20 mins. When potatoes tender, season to taste.

Cut fish into chunks – add to soup pot, cook 3 mins. Add prawns, cook 1 min. Add white part of leek, cook 2 mins.  

Stir in chopped parsley. 

Portuguese Chorizo, Scallop & Radicchio Pasta

Bitchin’! This was very tasty, and easy to prepare.  I used whole wheat broad noodles, which mimicked the chiffonade radicchio. 

340 g package whole wheat pasta 
2 tsp. olive oil
8 oz. Hot Portuguese Chorizo, coarsely chopped
1 small head of Radicchio, thinly sliced
8 oz. bay scallops (small ones)
14 oz. Fire-Roasted tomatoes (couldn't find, used regular)
2 tbsp. sherry vinegar (I chickened out and used half)
Parmesan cheese for grating

While the pasta is cooking, set a large skillet over medium-high heat. When it’s hot, add 1 tsp. of the oil and the chorizo. Cook for about 5 mins until edges begin to brown, then add radicchio. Continue cooking until radicchio is wilted, browned & slightly crisp at the edges. Then remove the chorizo and radicchio to a bowl (you want them to maintain their crisp brown texture). 

Add the remaining 1 tsp of oil to the skillet along with the scallops. Cook the scallops, stirring continuously, until they turn opaque. Add the tomatoes & use a wooden spoon to scrape the bottom of the pan to release the browned bits, then add sherry vinegar & continue to simmer for 2 mins. Return chorizo & radiccio to pan.

Toss the pasta with everything in the skillet and serve in a bowl topped with a generous helping of freshly grated parmesan.

Pizza with Broccoli Raab, Roasted Onions and Olives

You got it, another Bitchin' Camero special!  Elegant, tasty, satisfying - oh, and healthy!

One pizza crust (I used multigrain pitas)
1 medium yellow onion
Olive oil
1 bunch broccoli raab (I used a combo of kale and gailan leaves, blanched)
1 pinch hot pepper flakes
1 clove garlic
1 lemon
1/2 cup grated mozzarella cheese
niçoise olives, pitted, sliced
2 sprig thyme (optional)
S & P to taste

Dice the onion and toss it in a small ovenproof sauté pan with a pinch of salt and enough olive oil to coat lightly, and the leaves of the thyme. Put the pan in the oven to roast, stirring occasionally, until the onion is cooked and golden, about 30 mins. While the onion is roasting, wash and chiffonade the greens - there should be enough to make about 2 cups. Peel & finely chop the garlic. Heat a large sauté pan and coat it with olive oil. Add the greens, season w/ s, p, & the hot pepper flakes, and fry over high heat until the greens are tender. Add the garlic and fry, tossing, for a few seconds.
When the onions are done, take them out of the oven and turn the heat up to 450° to 500°F. Lightly brush pizza crust the dough with olive oil, leave a 1/2-inch boarder dry. Evenly sprinkle the cheese on the oiled surface,spread the onions over, and top with the greens and the olives. Drizzle about 1 Tbsp olive oil over the pizza. Slide the pizza into oven & bake from 5-10 mins, until the crust is brown and crisp. Remove the pizza from the oven, sprinkle a few drops of lemon juice on it, slice and serve. 

Portuguese Style Kale Soup

Nothing says I love/like/tolerate you like a heaping bowl of soupy goodness in the winter. I've been using this recipe, from Prevention Magazine, for about 10 years now. Healthy and delicious - yumma yumma yumma. I actually went out on a limb today, as I only had 4 potatoes, and used a half a can of white beans to blend with some of the broth - to outstanding results. More fibre = v.v. good.  

Italian sausages - about 5 or so, bring to boil in a pot, simmer for 15 mins or so, cool, remove casings. (I generally prepare my 'snossies' this way, resulting in a lower fat content). So fortch to have a local Nesters, where they make their own.  
1 tbsp olive oil  
2 med onions, chopped  
5 cloves garlic, chopped  
6 large potatoes (russets work fine), chopped  
1 bay leaf  
7 cups chicken stock  
generous pinch hot pepper flakes  
a huge bunch of kale (1-2 bunches), stems removed, washed, torn  
black pepper  

In a large stock pot, heat olive oil over med heat. Add onions, cook until soft - approx. 10 minutes. Stir in garlic, saute for 1 minute. Add potatoes, bay leaf, stock and red pepper flakes. Bring to a boil, then simmer until potatoes are soft - about 30 minutes. I add the kale about half-way through this process. When potatoes are done, remove some , along with stock, and process in blender until smooth (this ensures a thick stock), then return to pot. Stir in cooked sausages, cook a few minutes more. Season to taste.  

Jamaican Jerk Chicken for the Slow Cooker

From Slow-Cooker, One-Pot and Casserole

While this did not produce the type of jerk chicken I’ve become accustomed to (crispy, baked), it was nicely stewed in the slow cooker – resulting in a wonderfully fragrant sauce, moist chicken, served with brown rice it was a total 'ta da' for little effort.

8 chicken pieces
1 tbsp grapeseed oil
1 tbsp butter

Sauce:
1 bunch spring onions, chopped
1 garlic cloves, chopped
generous pinch hot chilli flakes
1 tsp ground allspice, cinnamon, dried thyme
¼ ground nutmeg
2 tsp Demerara sugar
1 tbsp flour
1 ¼ c chicken stock
1 tbsp each white wine vinegar, lime juice
2 tsp tomato paste
s & p to taste

Heat oil and butter in frying pan until melted, add chicken in batches if need be, to brown. Remove, leaving fat in pan, t/s to slow cooker.
Add to pan spring onions, garlic and chilli – cook 4-5 mins. Stir in spices and sugar. Sprinkle in flour, stir. Gradually add chicken stock, stirring until thickened and bubbling. Remove from heat.  

Stir in vinegar, lime juice, tomato paste and s & p. Pour over the chicken pieces. Cover w/ lid cook on med-high for 3-4 hours, or until chicken is cooked and very tender.

Serve over brown rice. I also added a bunch of chopped cilantro to brighten.

Chicken Piccata

Ahhnd more Bitchin' Camero! Raise you hand if you don't like the word piccata.  I thought so.  Enjoy! 

4 boneless, skinless chicken breast halves, patted dry (2 ½ - 3 lbs total)  
Kosher salt and freshly ground black pepper  
1/2 cup all-purpose flour  
2 Tbsps olive oil  
4 Tbsps unsalted butter  
2 Tbsps fresh lemon juice  
1 Tbsp capers, drained  
2 Tbsps chopped fresh flat-leaf parsley  

Cover chicken breasts w/ piece of plastic wrap and using a meat pounder, flatten each breast to an even ¼”. Sprinkle chicken on both sides with s & p. Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess. Heat oil & 2 tbsp butter over med-high heat.

When the foaming subsides, add chicken & cook until golden brown on one side, 2-3 mins. Turn chicken & brown other side, 1-2 mins. When done, remove chicken from the pan, sprinkle with a little more salt and pepper, and set aside. Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken.

Whisk in the remaining 2 tablespoons of butter. Return chicken to the pan, turn the heat to medium, and heat for 1 min. Garnish w/ parsley and serve immediately.  

Angel Hair Pasta with Shrimp & Chickpeas

Again, with the 'Bitchin Camero'!  This was absolutely delicious - so much so I've made it twice now!  Oddly reminiscent of Campbell's Bean w/ Bacon soup (which I adore - insert guilty pleasure emoticon here).  

4 oz. hot Spanish chorizo, chopped
1 15 oz. can chickpeas, drained (not rinsed)  
4 cups chicken stock  
1/2 pint grape tomatoes, halved  
3 cloves garlic, minced  
1 lb. angel hair pasta, noodles broken in half (I used about half that, plus cooked separately)  
pinch of Saffron threads  
pinch of cayenne pepper  
1 lb. large or jumbo shrimp  
1/4 cup tarragon leaves, loosely packed (couldn't find!)  
good olive oil for drizzling  

On med-high heat, saute chorizo for about 2 mins until the fat renders out. Add the chickpeas and continue to sautee, stirring frequently for 3 more mins. Add stock, tomatoes & garlic and bring to a simmer.  

Cook pasta, set aside.

Add to tomato mixture, the saffron threads, cayenne pepper & shrimp, stirring to ensure the saffron & cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque. Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil. 

Stick-to-Your-Ribs Sausage, Bean & Barley Soup

This is one of many wonderful recipes adapted from 'Bitchin' Camero'. As this produces an extremely thick product, I added about 7 oz of chopped tomatoes and a small can of V-8 juice to the stock - to magnificant results! Stick to your ribs and other chilly bits. 

1 tbsp. olive oil
1 small yellow onion, finely chopped
4 ribs celery, thinly sliced
4 hot Italian Sausage, casings removed
4 cups stock (I used chicken)
7 oz chopped tomatoes, + 1 small can V-8 juice
1 cup pearled barley 
2 15 oz. cans of red kidney beans (I used one each of red & white)
2 tsp. smoked paprika (I didn't have smoked, used regular)
juice of 1/2 a lime
1/4 cup Italian Parsley, roughly chopped  

Saute onions and celery in olive oil over med heat - about 5 mins. Add the sausage and brown it, using a wooden spoon to break up any large chunks. Once browned, add the stock, tomatoes, juice, barley, beans & paprika. Simmer for 20 - 30 mins, or until it begins to thicken up. Stir in the lime juice and serve. Spinkle w/ parsley.