Finally!!! An amazing alternative for chicken breasts!

This will be a quick little post. When I saw that President's Choice had launched a meatless Chicken patty I was kinda skeptical. It's made with Gardein which I'm not a huge fan of.

BUT! PC has definitely changed my mind with this new product.

1. The price is great. 8 patties for 9.99. That's almost the same as buying any of their "real" meat in a box
2. It holds its shape during cooking. Which means you can BBQ it, slice it and stir fry, pan fry etc.
   
3. It actually has a nice texture. Not too soft like Tofu, but not chewy like past "fake meat" products.
4. AND FINALLY! It cooks like chicken. Which is REALLY IMPORTANT when doing any kind of split meal. Your recipes, methods and cooking times don't have to change or adapt.

Last night I used a patty in my fajitas. They cooked quickly and absorbed all the yummy spices.

Now that I've got a freezer full of these guys, I'm really excited about trying out some chicken recipes I've passed on before. Tune in since I'll be posting lots!!!

Anywho, I suggest you go and buy it and try it for yourself. Available in the freezer section at any Zehrs, Lobalws, Real Canadian Superstore.

Mini Burgers for quick and easy appetizers

I've often seen meatballs served as cute little finger foods at parties. IF you are really ambitious you can make your own meatballs, but the grocery stores now sell so many kinds (veal, turkey, chicken, beef AND veggie) that you can easily pick and choose your favorites.

Taking the meatball up a notch, I decided to make them into mini burgers. This is ridiculously easy that it doesn't really warrent a recipe step. I bought a variety of mini buns from Ace Bakery (sold at Loblaws). Simmered the meatballs in some Diana honey garlic sauce. To each burger I added some baby spinach leaves and monteray jack cheese. Easy!

On a cold cold day... serve up Thai Hot Pot Soup with crispy Tofu and Shrimp

A few years ago while visiting Thailand, I was lucky enough to participate in a traditional Thai cooking class. This was amazing since I had already spent a week feasting on delicious and tasty nibbles throughout the country. One thing I learned is that the best places to eat are found in the little stands that are hidden in various alleys and streets.
Street cuisine is fresh, fast and tasty. And with our cold blistering windchill of a -25 days, a nice steaming Thai hot pot soup should do the trick.

Now, I call this a Thai Hot Pot soup instead of some authentic Thai name since I'm using the "elements" of Thai cuisine rather than an authentic recipe.

I first want to talk about some of the great vegetarian alternatives there are out there. In this recipe I used Pete's Tofu2Go Tasty Thai and McCormick's All Vegetable Chicken Stock.
I'm not a huge fan of Tofu since I can never get the flavour to properly infuse the Tofu. Pete's Tofu (or anything else like this ) is great since they mould the Tofu with the flavours inside. To add a different dimension, I also pan fried strips of this tofu to give it a crispy coating.


Thai Hot Pot Soup with Crispy Tofu and Shrimp

Crispy Tofu

1. Slice the Tofu into strips
2. Meanwhile, heat a small frying pan with about 3-4 Tbsp of vegetable oil
3. When oil is shimmering, quickly take your tofu and dab in flour. Be sure not to do this flour step too early or the flour will get gummy
4. Fry Tofu for 2 minutes per side until golden brown
5. Transfer to paper towel lined plate
   
   
   

Thai Hot Pot Soup

• 1 Tbsp of vegetable oil
• 1 Tbsp each of minced garlic and ginger
• 1 Tbsp each of minced green onions, coriander and mint
• 1/2 can of coconut milk
• 1 stalk of lemongrass (if not available half of one lemon)
• 1/2 Tbsp of Thai Green curry paste
• 6 cups of All Vegetable Chicken Stock
• 1Tbsp of brown sugar
• 1 cup of diced Butternut Squash
• 1 cup of diced Sweet Potato
• 1/2 cup of baby corn or corn kernals
• 1/2 cup of snow peas, cut in half
• 1/2 package of rice noodles
• lime zest

1. Heat up oil in large dutch oven. Add garlic and ginger and cook for 1 minute
2. Add lemongrass/lemon, green curry paste and brown sugar and cook another minute
3. Add squash, potato and cook until softened (3-4 minutes)
4. Add stock and coconut milk, bring to a boil and then simmer for 5 minutes
5. Add snow peas, corn, coriander and mint. Add rice noodles. Continue simmering for a few more minutes.
6. When ready to serve, fish out lemongrass/lemon. Add zest of lime.

Shrimp

In a small bowl, melt 1/2 Tbsp of butter. Add zest juice of lime/ and a pinch of cayenne pepper. Add to shrimp and toss to coat. Grill or pan cook shrimp.

Assembly

In a bowl, arrange Crispy tofu and tofu/shrimp. Top with hot soup.

Crispy Tofu for Vegetarian Thai Hot Pot Soup

Thai Hot Pot Soup with Crispy Tofu and Shrimp

Cleaning out the Fridge: Ginger Teriyaki Fried Rice

There is this restaurant in Ottawa called Shanghai that serves the BEST Chinese food I've had in a long time. One of my favorite dishes is their Ginger Teriyaki Fried Rice. How much do I love it? Well, I ordered it at our rehearsal dinner the night before our wedding, and we went there for some post honeymoon dindin the night after our wedding. Yeah, I may have a slight addiction when the staff recognize you. Sigh.

Anywho, I think I've managed to get a good copy of this dish. Even though Fried Rice sounds like an easy dish to make, I always made the mistake of cooking everything at once, which inevitably makes everything soft and mushy. By cooking each component one at time allows it to brown and cook properly. The best way to do this is to cook on high: this will give the right texture and crispyness to your veggies, won't make them soggy. This in my opinion is THE best nutriotional way of cooking veggies (as opposed to boiling or steaming.. yuck!)
This cooking technique makes it ideal for a split menu.

I call this a cleaning out the fridge dish because really, you don't need all these vegetables. Sometimes I'll raid my crisper and just add stuff that is on its last legs. I use my rice cooker to cook my rice. If you don't have one, that's okay, as long as it is day old rice. I have used freshly made and old rice and the older rice just seems to withstand the whole cooking process better.

Ginger Teriyaki Fried Rice

• 2 Tbsp of canola oil
• 1 cup of meat of your choice (cooked/leftover chicken/beef strips, shrimp if raw, that's okay)
• 1/2 Tbsp of Sesame Oil
• 1 thumb size piece of ginger finely minced
• 2 garlic cloves minced
• 3 large eggs
• 3 cups of cooked rice (brown or white)
• 3 cups of veggies (I use baby corn, water chestnuts, carrots, celery, broccoli, bokchoy and snow peas)
• 1 Tbsp of Soy Sauce
• 1/4 cup of Teriyaki Sauce
• 1 Tbsp of Chinese Chili sauce (the one with the Rooster)
• 1 green onion finely sliced
• 1/4 cup of freshly chopped coriander (optional)

1. Heat up your wok or skillet. If you are using uncooked meat, make sure they are cut small and equal sized to ensure even cooking. Season meat with sesame oil, salt and pepper and cook until almost done (It will continue cooking later on). If using cooked meat, skip this step.
2. Remove meat and wipe out wok.
3. Meanwhile, whisk your eggs in a small bowl with salt, pepper and some of the green onions.
4. Heat 1 Tbsp of canola oil. Add eggs and allow to set. You are basically making an omelet. Once set, break up into pieces using your spoon or spatula.
5. Remove eggs amd wipe out wok.
6. Heat remaining oil on high in wok. Add garlic and ginger and cook for 1 minute (be sure not to burn!)
7. Add your veggies and saute for 2-3 until they begin to soften. Move veggies aside and pour soy sauce, chili sauce and teriyaki sauce.
8. Add rice to center of bowl. Quickly mix in veggies and add in your cooked eggs. Continue cooking and stirring for 1 minute.
9. Add remaining green onions and coriander, cook another minute.
10. Take out half of fried rice and set aside (this is now your vegetarian meal). In wok add in your meat and mix.

Breakfast Frittata: where everyone wins!

When I woke up Saturday morning, I turned to my husband and said "Let's have a frittata for breakfast". He grumbled and said it would be too much work. Which is High-larious since I'll be the one making it... let me worry about work.

Anywho, I ran downstairs while he started a load of laundry. By the time he was done, so was breaky. In the end, he had a tasty meal and I had clean clothes. Everyone wins!

Frittatas may sound complicated, but they are a great thing to serve when you have vegetarians and meat eaters together. I used a regular sized cast iron pan, but if you are really ambitious you could use 2 (one meat one veggie).
To satisfy my husband's meat urges, I placed a thin slice of prosciutto on his plate with this frittata. Serve with slices of baguette.

Potato and Spinach Frittata for 4

• 5 large eggs
• 3/4 cup diced potato
• 1/2 cup of chopped spinach
• 1 Tbsp Cajun Spice (paprika, chle, parsley, cumin salt and pepper)
• 1 Tbsp of olive oil
• 1 Tbsp of freshly chopped Rosemary
• 1 Tbsp of milk
• A few thin slices of cheddar cheese
• Prosciutto slices

1. Heat up cast iron pan on medium
2. In a bowl toss potatoes, olive oil and cajun seasoning
3. Add potatoes to cast iron. Cook until brown and crisp. Add rosemary
4. In same bowl, whisk eggs with milk. Whisking add bubbles which will make the frittata light and fluffy
5. Top with chopped spinach and cheese
6. Pop into a preheated oven at 400 C for 5 minutes or until frittata has settled and browned. (jiggle the pan.. should be slightly firm)
7. Cool cut and serve

Light and Quick: Grilled Rosemary Chicken Salad and Tortilla Pizza

Since my darling husband has announced that he wants to lose weight, I've been on the look out for tasty low fat meals. When I suggested salad for dinner he gaffawed and said "That won't be filling! Not so! :)
I decided to make a grilled chicken salad with mixed greens and yummy vinaigrette.
I also threw together a tasty tortilla pizza. Using tortilla shells instead of an actual dough cuts back on the heavy carbs, but still delivers that classic pizza taste. You can top it anyway you like it, but I kept tonight's version simple.

To make this a split menu, I used my toaster oven to bake my fake chic'ken patties from Schneiders.

Grillled Rosemary Chicken with a Fig Balsamic Vinaigrette.

For the chicken

• Chicken Thighs or Breasts (For him one thigh was a enough :) )


• 1 Tbsp of olive oil


• 1 Tbsp of freshly chopped Rosemary


• salt and pepper to taste

Vinaigrette

• 3 Tbsp of olive oil


• 1 tsp of honey


• 1 Tbsp of Fig preserve or marmalade


• 1 Tbsp of Dijon Mustard


• 2 Tbsp of Balsamic Vinaigrette


• salt and pepper to taste

1. Heat Grill to high (I used my Jamie Oliver grill)


2. Rub olive oil and sprinkle salt, pepper and rosemary over meat


3. Place on grill. To get a nice seared crispy coating, resist the urge to move or flip your bird. Cook for 5 minutes


4. Flip and cook for another 4 minutes until done


5. Let meat rest and when cooled enough, slice into strips


6. For vinaigrette mix dijon, honey, fig preserve. Slowly whisk in olive oil


7. Light dress salad and chicken with vinaigrette

Tortilla Pizza

• 1 flat whole wheat tortilla


• olive oil to brush


• shredded cheese (be creative! You can use Edam, Fontina, Mozzarella, Parmesan, Provalone etc...)


• 1 Tbsp Spinach Basil Pesto (from last week)

1. Brush both sides of tortilla with oil


2. Spread Pesto to edges and then top with cheese


3. Bake in toaster oven or oven at 400 C for 5 minutes or until cheese has melted and browned

Not to toot my own horn, but when darling husband took a bite into the salad and chicken, his eyes lit up. Good? Mmmmm very good (he even sounded shocked as he said it)

Roasted Chicken: Part 2.. oh.. we're not even close to being done yet!

Nothing is more comforting on freakishly cold winter nights than a bubbling hot pie. Which really used to bum me out since everyone always insisted on sticking large pieces of meat in it.. Sigh.



This recipe is adapted from http://www.wish.ca/20minute/




Although the recipe has you making your own creamy filling, i've become even lazier and used a can of low fat broccoli soup!

This is uber fast to make, toss the incredients together and bake... perfect for a work night! Especially great is if you can get your meat lover partner to touch all them chicken bits for you ---->



Chicken (and not so Chi'ken) Pot Pies

• 1 garlic clove minced


• 1 tbsp of canola oil


• 4 cups of frozen veggies ( I used the Beta pack from PC)


• 1 can of low fat Broccoli Soup


• 1 cup of shredded/diced chicken (use that roasted chicken!)


• 1 Chi'ken Breast diced (optional)


• 1 cup of milk (for filling)


• 1-1/3 cup Biscuit mix


• 1/2 cup Parmesan


• 2/3 cup of milk (for topping)


• 1 egg mixed with 1 tbsp of milk


• 1/2 tbsp of thyme

1. In a skillet heat up oil and garlic and cook for 1 minute


2. Add frozen veggies and cook for 4 minutes until softened


3. Stir in soup, milk and simmer for 5 minutes


4. Meanwhile, prepare topping mixture. In a large bowl combine (Biscuit, milk, cheese and thyme)


5. In your prepared ramekins, add your chicken or chi'ken. Add your veggie/cream mixture.


6. Top with biscuit mix. Brush with egg/milk mixture


7. Bake in 400 F oven for 15 mins until brown
   
   

Side by side lovely pot pies. Right inside the yummynesssss

Roasted Chicken: A Vegetarian's Best Friend

As a vegetarian, the one thing that creeps me out is touching raw meat. I hear even some meat eaters get the hibbie jibbies...

So, to make sure my hubbie gets his meat fix, a nice fully roasted chicken will do the job.

The price is reasonable, and comparing it to buying chicken parts... well, roasted chicken sounds just fantastic! My next step is to find a place that will sell a roasted free range chicken...luckily there are lots of farmers around here who are jumping on the whole organic free range/sell small trend.

So with chicken in hand, I thought I would reuse that yummy enchilada sauce I had made a couple of weeks ago.

Here is one tip that any split family household should have.

One of the easiest things you can do to make your life easier is to have a duel set of cooking equipment. I don't necessarily mean you must have 2 of every kitchen appliance out there! But have

2 frying pans

2 sauce pans

2 cookies sheets

is not only a great idea for any split family to have.. but great for any budding chef!

In each frying pan, I sauted some sliced mushrooms/garlic and corn. Hubby carefully shreaded some of his chicken (while of course nibbling on some for himself) and added it to his sauce.

For my "meat" I used Schneiders Meatless Meatballs. I really like their texture/consistency and they can hold up in any time of stew or bake. These guys are great for simmering sauces since they will soak up any flavours you toss at them!

In the meantime, I used my trusty rice cooker to make up some lovely long grain rice. Sauted some green beans in brown butter sauce and voila!

No such thing as too much garlic... or is there?

Let me just start by saying I love garlic! I don't understand what people mean when they complain of "garlic breath", for I have no idea what that smells like :)

Tonight's dinner was going to be quick and easy, low key and comforting. I made my easy Red lentil soup with carrots and red peppers. This is a great recipe to do on a busy night since red lentils cook up quickly

• 1 medium onion chopped
• 1 clove garlic mined
• 1 pinky sized ginger minced
• 1 1/2 cup of red lentils
• 3 carrots, peeled and diced
• 1/2 red pepper diced
• 2 pieces of roasted red pepper diced
• 1 cup crushed tomato
• 4 cups of veggie stock
• 1 bay leaf
• salt and pepper to taste

1. In large dutch oven, saute onions, garlic, ginger until softened (5 minutes)
2. Add carrots, peppers, cook for 3 more minutes
3. Add lentils, cook for 1 minute
4. Add stock and bay leaf. Simmer on low for 10-15 minutes until lentils are soft.
5. Using immersion blender, puree until desired smoothness (don't forget to take out the bay leaf!)
6. Add crushed tomatoes, simmer for 2-3 minutes
7. Add salt/pepper to taste.

I top this soup with a little sour cream blended with minced green onions and chili powder. It adds a nice creamy zing to the mix and looks pretty :)

Now, nothing goes better with soup than a tasty sandwich. Using some yummy whole wheat Miche bread from Loblaws, or any whole wheat bread/foccacia will do.

Slice bread and brush a little olive oil on each side. On one slide, add some creamy goat cheese (again with Loblaws/PC, they have a yummy goat cheese spread!), some thinly sliced roasted red peppers and baby spinach. I grilled mine using a panini press/grill from Jamie Oliver's TFal line. Grill each side for 3-5 minutes on low-med heat.

As you can see from above, for added zing, while on the grill, you can rub a garlic clove over the bread. The heat and texture will melt the garlic. First time I did it was a sucess, the second sandwich... woooooweee.. i think I may have overdone it :(
Lesson: be gentle with the garlic rubbing :)