I’m going to keep this blurb short and sweet – only because it’s getting late, and I’ve promised some dear instagram friends that I’d post this tonight. This is a perfectly cooked, slow-roasted chicken with a flavor combination of hazelnuts, rosemary, garlic and lemon — and insanely delicious. Though this is a fairly simple recipe, it does require some patience for the marinating (overnight), and the 3 hour, low heat roasting time (of which you can pretty much just leave it to do its thing). This is what I made for dinner today, and it was the most tender and juicy, fall-off-the-bone meat…even the breast meat was tender as. I’ve got a few tricks, and I’m happy to share… here you go! Continue reading
I can’t wait to share this recipe with you! This is one of those recipes where I actually felt proud afterwards…partly because of how amazing it turned out – but also because of how simple this recipe actually is! This recipe will give you a moist and tender, flavorful, and perfectly poached chicken with very little effort! You just have to remember, that if you are wanting to prepare this for dinner, to put the chicken in the brine mixture in the morning so it has several hours to soak it up and get nice and drunk. This is a slow-poaching method, where you will do part of the cooking on stove, then remove pot from heat and let stand for the remaining time. You will also be left with the tastiest broth EVER, which you can then use for soups, stews, stir-frys — you name it! Continue reading
I know I haven’t done a post in a few days…I had a little incident with my iphone, which is what I use to take all my foodie pics. I accidentally ‘synced’ it to my iTunes (darn them) which erased all of my photos and data I had saved on it, all of which I can unfortunately not get back – I was devastated! Considering I had taken so many photos of recipes over the last month that I’ve yet to post, and now I have no photos with them, which means a major re-do! Oh well, I’m over it. I’d like to delete iTunes now and forever, but I’m scared that if I do so, it will take my whole computer with it. So anyways, I guess all I can do is to warn you – if iTunes asks you if you want to sync your iPhone – don’t do it, unless you’re prepared to loose it all!
Moving on! I do have a recipe for you. Actually, it’s more of a recipe for your dog than for you…
(this was such a funny photo shoot – Cash kept crouching then pouncing on the pile of treats, then taking off running as fast as he could then back again. It drove him a little crazy making him wait till the photos were over, so he was definitely well deserving of a treat by the end of it!)
This is quite possibly my new favorite dinner. I am a huge fan of Thai food, so I’m always looking for new ways to use the traditional Thai flavors of fresh coriander, kaffir lime, ginger and garlic in recipes. This dish is more of a “Thai-fusion”, as I’ve combined a richly flavored chicken poached in coconut cream on top of a bed of roasted butternut squash, onions and garlic mash instead of your traditional curry on rice dish. The fresh zesty flavors of the coconut chicken combined with the warm roasted veggies is absolutely brilliant. And although not completely necessary, I highly recommend giving my sugarless “candied” peanuts recipe a try — crush a handful of these sweet and salty nuts and sprinkle on top of this dish as a garnish. Insanely addictive. I’ve already planned to make this one again before the week is over! You may also try serving this on a bed of “Creamed Cauliflower Rice“, which is what I plan to do next time! Yummy.
Have you ever tried making your own sausages? It’s actually pretty simple, and considering how much crap (literally) is in most store bought sausages, not to mention that most brands contain upwards of 50% fat, it’s nice to have a healthy alternative! I’ve been dreaming about Jules Clancy’s “Magic Sausage Supper” ever since I saw it over on The Stone Soup’s food blog — if you have never visited this blog before, I highly recommend it – so many goodies! When I first saw this recipe, Cam and I were in the middle of a detox…and no, meat was not on the “allowed foods” list, which is probably why I was drooling over recipes like this! I finally got around to trying her recipe the other day (OMG – so good!). The only real thing I did different, was I decided to make my own sausages instead of using store bought ones, and since they turned out so yummy, I thought I should probably share my recipe with you! These are grain-free, gluten-free, dairy free, egg free, paleo approved and oh, so tasty! Continue reading
This “burger” is the ultimate burger because it’s made with 100% pure and natural ingredients. It’s paleo too – so grain free, gluten free, dairy free – basically, none of the bad stuff. No wonder why I don’t miss grains when I’m chowing down on wholesome (and outta-this-world-mouth-wateringly-delicious) food like this!
This recipe is pretty simple, and you can adjust the ingredients to your liking…but this combination of flavors is pretty freakin’ awesome! For a vegetarian option, try adding some grilled haloumi instead of chicken, or if you’re vegan cram with extra grilled veg or your favorite veggie burger! This is super nutritious, high in protein, low in carbs, and nothing but the healthy good fats in this one. I’m gonna make this for lunch way more often! Continue reading
This is a Thai-style Tom Kha Gai soup. Thai translation: Tom (Spicy), Kha (Galangal), Gai (chicken). If you’re wondering what the heck Galangal is…it’s a Thai root spice very similar to ginger, however the flavor is quite unique. If you’re in a bind and can’t get your hands on it, you can use root ginger for this recipe instead, but if you can, go for the galangal – it’s the traditional ingredient for this soup. I’m going to call this “Thai Ginger Chicken Dumpling Soup” because the green curry chicken balls remind me of dumplings — and chicken ‘dumplings’ sound better than chicken ‘balls’. Moving on…
My recipe yesterday for the Thai Red Curry Fish Balls actually inspired this one — both recipes are prepared exactly the same way and both can be used in soups, a top a veggie stir fry, in salads, the options are endless.
This soup is simple to make, and a healthy and much lighter version to your traditional Thai curries. The key I’ve found in my Thai cooking is to have all the veggies prepared first and ready to throw in at the last minute. I don’t actually add the mung bean sprouts OR shredded carrot until the very last second, so they’re virtually uncooked. So much better that way – overcooked Thai food = gluggy. Continue reading
All I’m gonna say is, this dinner is a winner. The great thing about this recipe, is you can change the spice, nuts, and stuffing to whatever you’d like – this however, was pretty darn good. Here’s the recipe:
Braised Chicken Supper with Rice Vinegar and Flax, served on a bed of Zucchini Pasta