Advertisements

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.

20140407-142136.jpg

before (above) and after (below)

20140407-142144.jpg

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.

Advertisements

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.

20140227-072952.jpg

20140227-073002.jpg
I have also recently made friends with orange noodles… butternut squash and sweet potato work wonderfully.

20140227-073013.jpg
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: 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!

20130908-122103.jpg

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!

20130823-153249.jpg

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…

20130823-153259.jpg

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.

20130823-153307.jpg

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: fun with the juicer

so… on the weekend, i decided to buy a juicer.
this wasn’t an impulse buy per-say… my pal moonbeam fell back in love with her juicer at the beginning of the month and has been extolling the virtues to me for weeks now…

but i’ve honestly never been much of a juice gal. i’m not even a smoothie gal.
i have often cycled through buying oodles of frozen fruit in a misguided effort to start my day with smoothies, only to throw it all out a couple months later as a solid freezer burned mess.

actually overall, i’ve never been a fruit lover.
but i do love my veggies. and veggies make friends with a juicer too.

the other thing holding me back is that i have limited condo space and therefore i shy away from things that aren’t kitchen multi-taskers. and the juicer is very much a one trick pony.
buuuuuut… it was $99 and really isn’t *that* big, so i’m gonna give it a go.

so step one… obviously buying the machine.
step two… stocking up on fruit & veg.
step three… juice!

i started with a really husband friendly option in an effort to inaugurate him, as he often turns his nose up at my happy planet green juices. so i figured as long as it wasn’t super green i had a fighting chance.

so i went apple, orange & celery.

20130120-094552.jpg

they suggest you peel your oranges, so i did and there’s some debate about apple seeds, so i split mine in half and tunneled out the seeds and removed the stems. just to be safe.
celery just needed a wash and it was ready to rock.

20130120-094604.jpg

20130120-094609.jpg

the results were delicious. the husband eagerly downed his glass and all were happy.

so i decided to take the leftover orange, apple celery base and green it up a little.
enter the addition of a couple handfuls of spinach, parsley, 2 carrots and a meyer lemon (skin and all)
to make…. this!

20130120-094618.jpg

definitely super yum.
the meyer lemon was definitely the most dominant flavour, but it smelled like parsley and celery. very interesting.
and i know you’re not supposed to “save” the juices because they lose vitamins or whatever, but i poured the rest into a mason jar and put it in the fridge for the next day’s breakfast.

last night, my two besties came over for hockey and one of them was sporting a bit of a hangover, so i whipped up a curing juice.

i decided on a couple apples, a cucumber, a few kiwis and a knob of ginger.
the kiwis were peeled, the apples de-seeded and the cucumber stem removed, but then everything was juiced together to produce this:

20130120-202742.jpg

i’m not entirely sure why it separated, but it sure was tasty.  the ginger made it spicier than i anticipated.  i used about a 1 1/2 inch piece and this batch yielded a little over a litre of juice total, but the ginger was the dominant flavour.
delicious, but a pretty strong after burn.  i imagine this would be awesome for if you were sick.

the kiwi maybe wasn’t the best plan ever.  the little seeds got caught in my blade and were harder to clean than i anticipated as they needed to be picked out of the teeth individually with my fingernail.

this morning, we went classic.  simple delicious orange juice.

20130121-120559.jpg

20130121-120611.jpg

man, this is the best stuff.  just so good.

only downside is that i kept my box of oranges on the counter and i think i should move them to patio because my juice (obviously) is coming out at room temperature.

the next challenge is to find a good use for all the pulp i’m getting.
veggie pulp is easy… it can be added to soups, stocks, meatloaf/meatballs/burgers ect.
but the fruit pulp is something that will require some googling.

most of what i’ve read does say that the bulk of the vitamins & nutrients are coming out in the juice… but the pulp is pure fibre.  so while it might not have much in the way of flavour or vitamins, it’s definitely still worth eating.

also, wasting food really bugs me.  and since i don’t have a garden or compost, its making me feel guilty to pitch it.
the internet tells me that saving the pulp in freezer bags works too, and its good to separate it when blending juice… so like if i’m making a carrot whatever juice, do the carrots then stop and collect the pulp in a bag and then do the rest of the veg and store that separate ect.  makes sense.
i foresee carrot cakes in my future.

food: pie party

on sunday we had a pie party.
and it was pretty rad.

3 kinds of pie were served… one savory main and two delicious dessert offerings.

i took care of the savory pie.
since we had a vegetarian on board, i decided just to make a veggie pot pie… it had all the usual suspects… onion, carrots, leek, celery, peas, corn, yellow wax beans and red skinned potatoes.
i made a roux with butter & flour and then added veggie stock and a bit of milk.
seasoned it with salt, pepper, fresh thyme & rosemary.  and dried chipotles.

but the real star of this pie is the crust.
i kinda phoned it in with a frozen tenderflake puff pastry… but then i like to think i made up for it with the magic layer.
this idea is from a canadian living recipe… basically you roll out one layer of puff pastry and coat it with fresh grated parmesan cheese & fresh chopped herbs and then layer the other dough on top.
the result is a secret flavour layer that takes the traditional pot pie up a notch (or two)

20120903-123646.jpg

on to the sweet pies!
moonbeam made her decadent s’mores pie… which was so rich and sweet and aiodjg;fngakhnf.  gah.
it was ridiculous.

graham cracker crust, chocolate ganache that you wanted to rub all over your body… and vegan marshmallow fluff that was bruleed at serving time.
because she’s fancy like that.

20120903-123700.jpg

julie’s pie contribution was ridiculous in its own right.
a german apple pie filled with sour cream.
it was unlike anything i’ve had before.  and i’m not usually an apple pie lover, because the cooked fruit thing turns me off… but this was awesome.
so i made her give me the recipe to post for y’all.

Sour Cream Apple Pie (or just the German Apple if you prefer)

Filling:
3 TBSP flour
1/8 tsp salt
1 1/8 cup sugar
2 eggs
1 1/2 cups sour cream
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cloves
3 c. thinly sliced apples (granny smiths are good)

Bake in pastry shell 20-30 mins at 400 degrees
Reduce temp to 350 for 30 minutes more

Prepare topping:
1/3-1/2 c. brown sugar
1/3-1/2 c. flour
1-1 1/2 tsp cinnamon
1/4-1/3 c. butter

make topping into a crumble add to pie and bake another 20 minutes.

20120903-123711.jpg

this pie was GOOD.
and such a perfect compliment to the s’mores pie which was super sweet yumminess… this one had a little bit of acid and the filling itself was relatively neutral.

20120903-123723.jpg

then, in her infinite wisdom, moonbeam paired the dessert pies with a fortified wine.
which, truly was the icing on the cake.  or the crust on the pie.  depending on your metaphors.

20120903-123731.jpg

pie party = great success!

food: charred corn salad

okay,so i’ve pretty much been the worst for posting over the past few weeks… part of it has been because i’ve been busy and the other part has just been a straight up lack of anything good to say.

but i do have a recipe post for you…

last weekend i made a charred corn salad from my bon apetit magazine and it turned out, by all accounts, to be quite yummy.
i say “by all accounts”, because i didn’t actually eat any of it.
i’m trying to steer away from the corn and i don’t like tomatoes and onions. so this was really not something i made for *me*
which is fine. because it was meant for bbq sharing.

anyways, it was a little more time consuming than i thought… lots of tiny chopping and grilling the corn and shucking it ect… but it yielded a GIANT bowl of salad and was fresh & healthy and all that good stuff.

the recipe is here but i downsized it a little and only used 10 ears of corn, which i felt was PLENTY.
i also decided to go for a “everything chopped the same size” feel to the salad. so, mine looked a little different than theirs.

Charred Corn Salad with Basil and Tomatoes

Ingredients

  • 12 ears of corn, husked
  • 6 tablespoons olive oil, divided
  • 1 cup thinly sliced red onion
  • 2 large tomatoes, chopped
  • 1 cup (loosely packed) fresh basil leaves, large leaves torn
  • 1/3 cup (or more) fresh lime juice
  • 2 tablespoons chopped fresh thyme
  • Kosher salt, freshly ground pepper

Preparation

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
  • Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

20120826-114029.jpg

20120826-114043.jpg

Previous Older Entries