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food: poulet en papillote

well hello there.  i know.  it’s been a while.
so let us catch up, shall we?

i’d love to account for my absence with fabulous holidays and tales of jet-setting, but i have been pretty homebound… so that’s not it.  and i’d love to say that i’ve been doing super secret recipe tasting for something fun and exciting like a cookbook, but thats not it either.

truth be told i have been on a super healthy life mission and its just plain keeping me busy.
i have classes and meal plans and exercise routines and all that fun stuff and so its taking my free time (otherwise known as blogging time) down to about nothing.  for more proof, see my giant stack of “books to read” that hasn’t been touched since xmas.

anyways.  i’m going to share one of my current favourite mega healthy recipes.

poulet en papillote sounds super fancy pants, but really, it’s just chicken steamed in paper.
this recipe took us minutes to put together, only 25 minutes to bake and was pretty cheap on the ingredients.
combine that with the super healthy factor and you have a winning recipe in my house.

so here’s how it looks as a meal for 2 people.

poulet en papillote

ingredients

  • 2 boneless skinless chicken breasts
  • 1 bunch of asparagus (whole – trim ends)
  • 1 carrot (peeled and thin sliced)
  • 1 small jar of artichokes in oil, drained
  • 10-15 kalamata olives (no pits)
  • 10-15 cherry tomatoes (halved)
  • 4 spring onions
  • 1/2 cup or so of feta (optional)
  • fresh herbs (we used tarragon & basil)

vinaigrette

  • 2 tbsp fresh lemon juice (we used myer)
  • 1 tbsp grainy mustard
  • 1 tsp honey
  • 1/4 cup olive oil
  • salt & pepper to taste
  1. Preheat oven to 350 & cut 2 pieces of parchment paper to fit chicken & vegetable pack.
  2. in a small bowl whisk lemon juice, mustard & honey.  slowly drizzle in olive oil to form vinaigrette.
  3. divide asparagus over two papers
  4. season chicken breast with salt & pepper and place on top of asparagus.  drizzle with 1 tbsp of dressing each.
  5. add other vegetables and feta and drizzle with another tbsp of dressing.
  6. fold over paper and crimp edges in a half moon shape to seal completely.
  7. bake for 25 – 28 minutes until chicken is cooked through.

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before (above) and after (below)

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this recipe must be tasted to be believed.
the chicken ends up wonderfully moist and tender – no easy feat for a boneless skinless breast, and it creates a natural juice that is to die for.  if you’re enjoying the bead, i certainly suggest that you get a baguette and sop up the deliciousness inside the pouch.

added bonus – the easiest clean up ever.  no pans, no pots, only a cutting board and your dinner plates.  and we ate out of the paper pouch, so even the plate was a breeze to clean up.

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food: spiralizer

I have an exiting new toy! my spiralizer.
I’ve been reading about these devices for years… but it always seemed like such an unnecessary novelty that I didn’t have room for in my limited kitchen space.
but, finally the temptation of being able to make a mountain of perfect zucchini noodles in seconds wore me down.
and I have zero regrets.
I bought mine on amazon.ca for about $20 and for that price I figured that even if I use it for a couple months and then ditch it, I still will have my money’s worth. but ya. I’m addicted. everything gets spiralized now!
zucchini is the obvious starter. it’s cheap, good for you and makes delightful noodles.

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I have also recently made friends with orange noodles… butternut squash and sweet potato work wonderfully.

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those ones pictured above I cut a slit into pre-slicing so that the noodles would come out macaroni-like for a mac & cheese dish.
I’ll post that full recipe and pics later, but it was delish. the only warning I’ll give is that it takes a little practice to tweak recipes for veggie noodles to compensate for the water content in the vegetables.
but it’s such an easy and delicious substitute for terrible-for-you processed carbs.
on valentines day we feasted on zucchini pasta with homemade pesto as a base for some seared scallops. I wish I had take a picture, but it was so tasty it was immediately consumed.
more spiralized recipes ahead!
and follow me on instagram at vancityrockgirl for lots of food pics.

food: all of the sweet potatoes

lately I’ve had a bit of a new food obsession. it’s to stuff everything and anything into a sweet potato.
for one, it’s obvs super healthy. sweet potatoes have less carbs than regular potatoes… blah blah blah… but mostly I just like the taste of them. and they are magical little vehicles for the yums.
it all stems from a paleo trick that I adopted a couple years ago to make a tuna melt using a half of a baked sweet potato instead of bread. to be honest, I was skeptical. but I decided to give it a go and lo and behold, I was addicted.

it’s so delightful and easy, I use it as a lunch for work often. I mix the tuna with fixins (I use chopped pepperoncini peppers, s&p and sometimes a smidge of mayo) and I load up the half sweet potato, pile on the tuna and top with some cheese. at work, I microwave and chow down.

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this is an obvious a solid meal choice, but honestly, I’m not always in the mood for tuna. and sometimes I have leftovers calling my name.
so, a week or two ago, we had leftover rappini from a dinner. it had been sautéed in ghee and had plenty of garlic in it. so, we reheated it in a non-stick frypan and piled it onto the sweet potato. topped with some smoked gouda and browned in the toaster oven. a little siracha on top and voila; quick & easy lunch.

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this maneuver kind of sparked a “what else?” train of thought in our house… and now the half sweet potato has become the go-to vehicle for leftovers.
If we’re baking or cooking something in the oven, I’ll scrub a couple sweet potatoes and toss them in to cook and then throw them in the fridge so they’re ready…
and I think this is my current fave stuffing; it’s kale sautéed in a little ghee with garlic and feta cheese. it’s salty, crunchy, sweet and garlicky. I could eat it every day.

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let me know if you have any sweet potato stuffing secrets! I’d love to get some new ideas.

food: kale & chorizo slow cooker soup

hello friends and welcome to slow cooker season. it is cold as, outside. (as my aussie friends would say) and so obviously we’re all about the soup right now.
and why not? soup is super healthy, easy to make and is perfect to make ahead and freeze for busy days.
I tend to fall into a rut with soup… I have a few puréed soups and a few chunky ones I do often, but I want something new and exciting. and in my canadian living magazine that was part of my magazine purge, I unearthed this gem for kale & chorizo slow cooker soup.

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it turned out wonderfully. the chorizo lost a lot of its flavor, but I used a raw chorizo and I think if I used a cured one it would have solved that problem. and really, it lost its flavor into the soup, so it’s not all bad.
because you had to fry the sausage and the onion before slow cooking, the prep time was a bit longer than my usual slow cooker recipes, but it was worth it. the broth was rich and lovely and we added a bunch of extra paprika because I like it and I have a lot that I brought home from Budapest.
we also served it with a dollop of sour cream on top, which I stirred in to make a nice creamy soup, but as leftovers I just had it without dairy. bon apetit!

food: farro & kale salad

last week there was a fun article on buzz feed that had a bunch of pumpkin recipes and they all sounded soooooo yummy…
so of course, i took it upon myself to bastardize one of them.

this recipe below started as a lentil & pumpkin salad with feta & arugula.
and i turned it into a farro & sweet potato salad with blue cheese & kale.  because those all seemed like logical substitutions.

I started with a bag of trader joe’s 10 minute farro.  essentially its been par-cooked, so it doesn’t take an hour of boiling before its edible.
so i cooked the farro, microwaved 2 sweet potatoes and chopped a couple kale leaves, some asparagus and flat leaf parsley.

once the sweet potatoes & farro were cooled off (aka – not steaming hot, but still warm) i combined them in a big bowl with the veggies, added the juice of 1 lemon, about 1/4 – 1/2 cup of olive oil, salt & pepper and chili flakes.
then i tossed in some delicious crumbled blue cheese and topped with chopped avocado.

easy peasy!

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food: paleo veggie burgers

last week i decided it might be fun to totally make up a recipe for paleo veggie burgers.  or veggie patties.  or whatever you want to call them.
but at the end of the project i was aiming for something that was paleo, healthy and used up a lot of the veggies hanging out in my fridge.

because i’m a huge fan of things in cake or patty form, i figured the paleo veggie burger must exist.  and it does… kind of.
i read through about 20 different recipes online before deciding just to giv’er and see what i ended up with.

first things first – you NEED a food processor for this.  not ifs, ands or buts.
the idea of chopping all this by hand is actually insane.

second – what we’re going for here is a patty that hopefully will hold together.  so thats going to require a certain amount of moisture control.  so if its juicy; blot it, strain it or squeeze it before adding it to the big bowl.
i had to drain after chopping the onions, zucchini and the roasted peppers.

third – try not to get too out of control.  i used like a bazillion veggies and ended up with 16 really good sized veggie burgers.  thats a LOT of veggies.  so i’m going to tell you what i did, but you might want to downsize that shit.

alright… let’s get to it!

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in the above bowl i have the following that has been chopped pretty finely in the food processor.

– 1/2 head of cauliflower
– 1 sweet onion
– 1 medium zuchini
– 4 carrots
– 1 sweet potato (peeled)
– 4 or 5 kale leaves (i used curly)
– 1 serrano pepper
– 1 jar of roasted red & yellow peppers (drained)

to the veggie mix i added:
– 4 eggs, beaten
– 1/2 cup of oil (i used olive)
– 1/2 cup of coconut flour (or more depending on wetness)
– pepper and a touch of salt (you don’t want to draw too much moisture out of the veggies)

then form into patties and place on an oiled baking sheet or oiled silpat…

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and into the oven at 400 degrees for about 25 minutes – flip when brown and give’em another half hour or so until they look beautiful.

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then nom on those bad boys with some paleo mayo.  they’re a delight.

i froze a bunch of the extras and ate them for lunch all week.  they were good cold or reheated.

food: coconut steel cut oatmeal

this is a pretty long overdue post… i actually drafted this back in february and just didn’t get around to finishing it.
but, i did definitely want to share the recipe with you all because i thought it was a good one…

eating breakfast is an ongoing struggle for me.  i know its important, but i also know that laying in my bed until the last possible moment is important a lot of days too.
and because i know that productivity first thing in the morning isn’t a consistent strength for me, i have been working on ways to make it easier on myself.

juicing has been a big help for me.  i make juice the night before for the next morning, sometimes for 2 days… and i clean the juicer, put everything away and just have to grab a juice on my way out the door in the morning.
but honestly (and maybe TMI),  my insides can’t handle juice every day of the week.  its also a lot of sugar and so i try to juice two or three times a a week and thats it.

and i’m really breakfast picky.  my stomach is sometimes demanding and finicky in the morning.  i generally don’t like sweet breakfasts, it has to be savory… and in the past, the more carbs the better.  and i don’t love eggs.  so i’m a tough customer when i’m in a rush.

i came across this recipe for steel cut oatmeal that can be premade and reheated and decided to give it a shot.  i was pleased with the results…

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Here’s the recipe I was working from:

  • ½ cup unsweetened coconut, toasted lightly
  • 1 cup steel-cut oats
  • 1½ cups water
  • 1½ cups coconut milk (canned)
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons sugar or preferred sweetener (optional) {i used maple syrup}
  1. Place steel-cut oats, water, coconut milk, and salt in a medium-size saucepan over medium heat. Stirring occasionally, bring ingredients to a boil, then reduce heat to medium-low and simmer for 20 minutes until thick and creamy.
  2. Stir in vanilla extract. Taste for sweetness, and add sugar if desired depending on your individual tastes.
  3. Spoon into individual bowls and sprinkle with toasted coconut. Serve.

*I made a few changes (of course) as follows:
– used a carton of So Delicious Coconut Milk drink instead of the coconut milk from the can & water.  It worked with no problems.
– I also stirred in a spoonful of chia seeds during the cooking process to add some extra goodness.
– and i didn’t toast the coconut because i’m lazy.
– for the “sugar” i used maple syrup.
– oh, i also added a pinch of cinnamon.

instead of serving right away, i put it into 1 cup mason jars, let cool and refrigerated until i was ready to enjoy.  (made 4 jars)

and then it’s as simple as removing the lid (metal bad) and microwaving for a minute until its heated through.
ta-da!

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