Spicy Chili

Recipe adapted from original in Flavours magazine.

This chili is delicious and full of flavour. In fact, my husband said it's the best chili I've ever made! I think he might be right, it was pretty yummy!

What you'll need

450g lean ground beef

450g spicy Italian sausage, casings removed*

1 white onion, chopped

2 tbsp olive oil

4 garlic cloves, minced

1 red pepper, chopped

1 cup sliced mushrooms

1 Jalapeño pepper, ribs and seeds removed, diced

2 tbsp chili powder

1/2 tbsp cinnamon

1/2 tbsp cumin

1/2 tsp thyme

1 tsp salt

1 tsp pepper

3 tbsp packed brown sugar

1 tbsp molasses

1 tbsp Dijon mustard

4 tbsp white vinegar

1/4 cup ketchup

1 can (796 mL) diced tomatoes, drained

1 can (540 mL) kidney beans, drained and rinsed

Cheddar cheese and sour cream to serve

Chives, chopped to serve

*You can often buy Italian sausage without the casings, it just looks like ground pork. This will save you the step of removing the sausage from the casings. 

How to

1.  In a large and deep skillet, sauté the beef with the sausage until well browed and cooked throughout. Break the chunks of meat up well using a wooden spoon.

2.  Drain excess fat and set aside.

3.  In a large stockpot, sauté the onion in some olive oil until just tender. Add the garlic, red pepper, mushrooms and diced jalapeño. Soften on medium heat.

4.  Add the beef mixture to the pot and slowly stir in all of the spices: chili powder, cinnamon, cumin, thyme, salt and pepper. Stir in the sugar, molasses, Dijon, vinegar and ketchup. Incorporate well into other ingredients.

5.  Add tomatoes and kidney beans. Cook over low heat for 1-2 hours, allowing to gently simmer. 

6.  Serve with a dollop of sour cream, grated cheddar and chives.

Roasted Vegetable Strudel

Recipe from Canadian Living Magazine.

I was complaining to my sister-in-law the other day that I don't really find cooking enjoyable anymore. Maybe that happens when you're over-tired and lucky if you have your hands free for ten minutes at a time. Cooking has turned into a chore that I must strategically plan into my day if we don't want to eat frozen pizza for dinner again. Yesterday however, I decided to make a yummy dinner and to enjoy myself while doing it. It still took some strategic planning and pretty much took me all day to make, but in the end I was quite happy with myself and the final result.

There is something about roasted vegetables that is so delicious! The flavours in this strudel balance each other out perfectly without any being too overpowering. We had this for dinner, but it would be nice for an appetizer too.

What you'll need

2 sweet onions, thinly sliced

3 tbsp olive oil

1/4 tsp salt

4 vine-ripened tomatoes or Roma tomatoes, cut in 1 cm (1/2-inch) thick slices

1/2 tsp pepper

1 head garlic

1 tbsp balsamic vinegar

2 tsp Dijon mustard

1 eggplant, cut in 2 cm (3/4-inch) cubes

2 zucchini, cut lengthwise in 1 cm (1/2-inch) thick slices

1/4 cup butter

1 tbsp chopped fresh thyme

8 sheets phyllo pastry

1 pkg (140 g) goat cheese

How to

1.  Toss together onions, 1 tsp of the oil and pinch of the salt; spread on parchment paper-lined baking sheet. Arrange tomatoes on separate parchment-lined baking sheet; brush with 1 tsp of the remaining oil. Sprinkle with pinch of the remaining salt and 1/4 tsp of the pepper.

2.  Slice off top third of the garlic head to expose cloves; place on foil. Drizzle cut side with 1 tsp of the remaining oil; wrap to form package.

3.  Bake onions on bottom rack of 400F oven, stirring occasionally, until deep golden, 50-55 minutes.

4.  Meanwhile, bake tomatoes and garlic on top rack until tomatoes are shrivelled and centres are dry, and garlic is tender, about 40 minutes.

5.  Scrape onions into bowl; stir in vinegar and mustard. Squeeze garlic cloves into separate bowl. Set onions, garlic and tomatoes aside separately.

6.  Toss eggplant with 1 tbsp of the remaining oil and remaining salt. Arrange on parchment-lined baking sheet. Arrange zucchini on separate parchment-lined baking sheet; brush with remaining oil. Bake on top and bottom racks in oven, stirring each once, until vegetables are tender and eggplant is golden, about 40 minutes.

7.  In small saucepan, melt butter with thyme. Place 1 sheet of the phyllo on work surface with long edge facing you, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter mixture. Top with remaining phyllo, brushing each sheet lightly with some of the butter mixture. 

8.  Leaving 5 cm (2-inch) border at each short edge and starting 2.5 cm (1-inch) from the closest long side, spoon eggplant in 12 cm (5-inch) wide strip over phyllo. Top with zucchini, onions, tomatoes, then garlic. Crumble goat cheese over top; sprinkle with remaining pepper. 

9.  Fold in short sides; roll up tightly. Place, seam side down, on parchment paper-lined baking sheet; brush with remaining butter. Bake in 400F oven until golden, 25-30 minutes. Let cool for 5 minutes.

Creamy Tomato and Spinach Pasta

Recipe from Inspired Dreamer

Here is a yummy and simple pasta recipe. It is nice and creamy without being too heavy. I added some shrimp to the dish because I had some on hand, and it was quite tasty!

What you'll need

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 - 15 oz. (about 445 mL) can diced tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

pinch red pepper flakes (optional)

freshly cracked pepper to taste

1/2 tsp salt

2 tbsp tomato paste

2 oz. cream cheese (about 1/4 of a block)

1/4 cup grated parmesan

1/2 lb. penne pasta

1/2 bag (9 oz.) fresh spinach

How to

1.  Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, about 7-10 minutes. Drain the pasta in a colander reserving some of the water for later.

2.  Meanwhile, cook garlic and onion in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.

3.  Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt and some freshly cracked pepper to the skillet. Stir to combine. Add tomato paste and 1/2 cup of the reserved pasta water and stir until the tomato paste is dissolved into the sauce.

4.  Turn the heat down to low. Cut the cream cheese into a few pieces and add to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the parmesan, and whisk until melted in. Add the remainder of the parmesan and whisk until melted in again.

5.  Add the spinach and gently stir it into the sauce until it has wilted, about 3-5 minutes. Add the pasta and stir until it is well coated. Taste and adjust the salt and pepper as needed. Serve.

Spinach and Cheese Manicotti

Cold weather means comfort food! Creamy, cheesy pasta, what's more comforting than that? I'm not sure where I got this recipe from, but I've changed so much of it that it's probably nothing like the original anyways. This recipe fits into a 9x13-inch baking dish, but I usually split it in two 9x9-inch dishes and freeze one without baking it.

What you'll need
1-425g container ricotta cheese
1 pkg (about 285g) frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 tsp minced fresh parsley
1/4 tsp garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup parmesan cheese
Salt and pepper
1-226g pkg manicotti shells

White Sauce
2 tbsp butter
2 tbsp flour
2 cups milk
Salt and pepper

How to
1.  Cook manicotti shells according to package directions.

2.  Meanwhile, in a large bowl, combine ricotta, spinach, onion, egg, parsley, and garlic powder. Mix in 1 cup mozzarella and the parmesan. Salt and pepper to taste.

3.  For the white sauce: melt butter in a small saucepan over medium heat. Blend in flour and cook, stirring constantly for 2 minutes. Slowly add the milk while continuously whisking until smooth. Cook for 5-7 minutes, whisking constantly, until sauce is thickened. Season with salt and pepper to taste.

4.  Preheat oven to 350°F. Pour about 1/3 of the sauce onto the bottom of a 9x13-inch baking dish. Stuff the cooked manicotti shells with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. Top with remaining mozzarella cheese.

5.  Bake for 20 minutes or until cheese is bubbly and brown on top.

Roasted Chicken with Potatoes and Kale

Recipe modified from original at foodandwine.com.

Even though I love cooking, sometimes it's the best when you make a deliciously healthy dinner that took next to no work at all. This is that recipe. It's healthy comfort food that takes very little prep time.

What you'll need

1 bunch of kale, stems and inner ribs removed, and chopped into large pieces

1 1/2 lb baby Yukon Gold potatoes, halved

1 medium onion, thinly sliced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

6-8 chicken thighs, skin on, bone in

1 tsp paprika

Lemon wedges for serving

How to

1.  Preheat oven to 450°F. In a large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.

2.  Season the chicken with salt and pepper, sprinkle with the paprika and set on top of the vegetables.

3.  Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. 

4.  Transfer the chicken to plate and spoon the vegetables alongside. Serve with lemon wedges. 

Baked Shrimp with Tomatoes and Feta

I'm not sure where this recipe came from, but it's a family favourite and I surprisingly hadn't made it for my husband yet. I'm happy to say this recipe is now on his favourites list too. Shrimp, feta, tomatoes, garlic...how could that not be amazing? 

What you'll need

3 tbsp olive oil

1 red onion, chopped

2 tbsp thinly sliced garlic

1 kg (2 lb) ripe tomatoes, halved, seeded, and chopped

1/2 tsp dried oregano

1/4 tsp sea salt

Freshly ground pepper

750 g (1 1/2 lb) large shrimp, peeled and deveined

250 g (1/2 lb) feta cheese, crumbled into large chunks

3 tbsp chopped fresh flat-leaf (Italian) parsley

Capellini (Angel-hair) pasta, cooked according to package directions

How to

1.  Preheat oven to 400°F.

2.  In a large frying pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring often, until the onion is soft and translucent, 5-8 minutes. 

3.  Stir in the tomatoes, oregano, salt and pepper to taste and simmer until slightly thickened, 5-8 minutes.

4.  Pour about half of the tomato mixture into a 2 L baking dish. Arrange the shrimp over the tomatoes and scatter the cheese over the shrimp. Spoon the remaining tomato mixture over the top and spread evenly.

5. Bake until the shrimp are opaque throughout but still tender when tested with a knife, about 20 minutes. Sprinkle with parsley and serve at once with freshly cooked Capellini pasta. Serves 4-6.

Peanut Thai Chicken Salad

Dressing recipe from Smells Like Home

I worked at Saucer's Cafe for years and still to this day one of my favourite dishes is the Thai chicken salad. So, when I found this dressing recipe, I thought I'd try and create a version for me to eat at home. It was successful! This dressing has a ton of flavour and the perfect amount of spice. Play with the veggies and make this salad how you like it. I would have loved to add bean sprouts, but they were out at the grocery store. Instead I added snap peas, which I may even like better. 

What you'll need

Small head of romaine lettuce, washed and chopped

2 carrots, made into ribbons using a vegetable peeler

1 handful of snap peas (sliced in half if you prefer)

1 yellow pepper, washed, seeded and sliced

150 grams vermicelli noodles, cooked according to package directions and cooled

1/4 cup salted peanuts

5-6 skinless, boneless chicken thighs

skewers (soaked in cold water if wooden)

For the dressing:

1 cup sweet chili sauce
1/2 cup rice wine vinegar
1/2 cup coconut milk
4-6 tbsp light brown sugar (add to your taste)
4 garlic cloves, finely minced
1 tbsp grated fresh ginger
3 tbsp peantu butter
1 tbsp low-sodium soy sauce
2 limes, juiced

How to
1.  For the dressing: Whisk all of the ingredients together in a small saucepan over medium heat until smooth. Allow the mixture to come to a simmer and cook for 3-4 minutes until thickened. Remove the pan from the heat and let the dressing cool for 10 minutes.

2.  Slice each chicken thigh into 2-3 thin strips. Thread onto skewers. Using about 1/4 cup of the dressing, brush dressing evenly over the chicken skewers. Grill on the BBQ over medium-high heat, flipping once, until chicken is cooked through.

3. Split the lettuce onto 4 separate serving dishes, top with carrots, snap peas, yellow pepper, and vermicelli noodles. Drizzle a few tbsp of dressing over each salad. Top with 3 skewers of chicken and peanuts.

Vietnamese-style Rice Noodle Salad

Recipe from Fine Cooking Magazine.

I love it when a salad is so tasty that you just want to keep eating it and satisfying enough that you can have it as a meal all on its own. This salad is all that while being wonderfully fresh, light and crunchy. 

What you'll need

1/2 cup fresh lime juice

1/4 cup finely chopped fresh cilantro

2 tbsp fish sauce

2 tbsp sugar

1 tbsp minced ginger

3 large cloves garlic, minced

1 Thai bird chile, seeded and minced (I couldn't find any at the grocery store, so instead I added 1/4 tsp chile flakes)

8 oz dried rice noodles (about 1/4 inch thick)

8 cups thinly sliced iceberg lettuce (I used romane, just because I prefer it)

1 large carrot, shaved into ribbons (use a vegetable peeler)

1 large cucumber, cut into 1/2-in dice

5 medium radishes, thinly sliced

1 cup fresh mint leaves

1/2 cup salted peanuts, roughly chopped

How to

1.  In a small bowl, combine the lime juice, cilantro, fish sauce, sugar, ginger, garlic, and chile and let sit for at least 10 minutes.

2.  Meanwhile, bring a large pot of well-salted water to a boil. Add the rice noodles and stir immediately. Cook the noodles, stirring frequently, until just tender, about 4 minutes. Drain and rinse the noodles with cold water until cool to the touch.

3.  In a large salad bowl, combine the noodles with the lettuce, carrot, cucumber, radishes, and mint leaves. Toss the salad with the dressing and garnish with the peanuts. 

Shrimp and Pineapple Stir-fry with Coconut Rice

Recipe slightly modified from Fine Cooking Magazine.

This is a nice light stir-fry perfect for summer. What is better than shrimp, pineapple and mint? The directions tell you to make the rice in the microwave. I was very sceptical and was tempted to do it over the stove, but it actually turned out great. I kind of want to make this coconut rice for every stir-fry I make from now on. It was so good! 

What you'll need

1 1/3 cups jasmine rice

3/4 cup canned unsweetened coconut milk

kosher salt

1/3 cup golden rum

1/3 cup fresh lime juice

2 tsp cornstarch

1 tsp packed brown sugar

freshly ground black pepper

1 1/4 lbs. jumbo shrimp, peeled and deveined

2 tbsp vegetable oil

2 cups peeled, cored, chopped pineapple

1/3 cup coarsely chopped fresh mint

How to

1.  In a microwave-safe-8 to 10-cup bowl, combine the rice, coconut milk, 3/4 tsp salt and 2 cups water. Microwave on high, uncovered, for 15 minutes. Let stand in closed microwave until the water is absorbed, for 5-15 minutes.

2.  Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, sugar, 1/4 tsp pepper and 1/4 tsp salt until the sugar and cornstarch dissolved.

3.  Pat the shrimp dry and season with 1/4 tsp each salt and pepper. 

4.  Heat the oil in a wok or 12-inch non-stick skillet over medium-high heat until shimmering hot, 1-2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute.

5.  Whisk the sauce and add it to the skillet, and stir until the shrimp are just opaque in the centre and coated with the thickened sauce, about 1 minute. Stir in the mint and remove wok from the heat. 

6.  Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry and serve. 

Slow Cooker BBQ Jerk Chicken

Recipe adapted from Bakers Royale.

I love jerk chicken, so when I found this recipe I was very excited. This chicken is flavourful and fresh, especially with the lime juice squeezed over top. I've found that my favourite BBQ chicken recipes are often cooked in the oven first and then grilled slightly afterwards to make it crisp. When I found this recipe follows the same concept except uses a slow cooker, I was quite happy to have a reason to retire the oven in my air-conditioner free house! It worked great and my house stayed a few degree's cooler.

What you'll need

8 scallions, coarsely chopped

1/4 cup vegetable oil

2 jalapenos, stemmed and seeded

1 (1-inch) piece fresh ginger, peeled and sliced 1/4 inch thick

2 tbsp molasses

3 garlic cloves, peeled

1 tbsp thyme

2 tsp allspice

1/4 tsp cardamom (optional)

1 tsp coarse salt

4 lbs chicken pieces (breasts and thighs), bone-in, skin-on

lime wedges for serving

How to

1.  Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, allspice, cardamom and salt in a food processor or blender and puree. Transfer 1/2 cup of mixture to slow cooker; reserve remaining mixture.

2.  Add chicken to slow cooker and coat evenly with scallion mixture. Cover and cook until chicken is tender, about 4-6 hours on low.

3.  Heat BBQ to medium-high. Brush the skin side of chicken with half of the remaining scallion mixture and place on the grill skin side down. Grill until slightly charred and crisp, about 5 minutes. Brush the other side of the chicken with remaining sauce and flip the chicken, grilling until the under side is charred and crisp, about 5 minutes. Serve with lime wedges. 

Easy Chicken Stir-Fry

Recipe modified. Original recipe by Canadian Living.

I have a few different go to stir-fry recipes because I find when you have a bunch of vegetables that you don't know what to do with, it's always the easiest thing. Like usual, I didn't follow the recipe exactly. The original recipe called for carrots, a green pepper, mushrooms and bean sprouts. I just used what I had on hand. That's the wonderful thing about stir-fry's!

Here is a handy tip. If you're like me and you never end up using all the ginger you buy, here's a great way to keep it longer and always have some on hand when you're in a bind. Peel the ginger and wrap it tightly in plastic wrap. Keep it in the freezer and when you need some, simply remove the plastic wrap and grate off (from frozen) the amount you need. This has come in very handy and I'm no longer throwing out dried out ginger!

What you'll need

4 skinless, boneless chicken thighs 

2 tbsp vegetable oil

1 tsp minced fresh ginger

3 cloves garlic, minced

1/2 a red pepper, seeded and chopped into bite size pieces

1/2 a yellow pepper, seeded and chopped into bite size pieces

15 sprigs of asparagus, ends removed and chopped into thirds

1/4 tsp pepper

2 green onions, thinly sliced

1 tsp toasted sesame seeds

Sauce:

1/2 cup chicken broth

2 tbsp soy sauce

1 tbsp rice wine vinegar

2 tsp corn starch

2 tsp sesame oil

1/4 tsp hot pepper sauce

How to

1.  Trim any excess fat from the chicken and cut into bite size pieces. In a wok or large skillet, heat half the oil over high heat; stir-fry the chicken until no longer pink inside. Transfer to plate.

2.  Add remaining oil to wok; stir-fry ginger and garlic for 1 minute. Add the red and yellow peppers, asparagus and pepper; stir-fry for 1 minute. Add 1/4 cup water; cover and steam until vegetables are tender-crisp, about 4 minutes. 

3.  Meanwhile, to make the sauce, whisk together chicken broth, soy sauce, vinegar, cornstarch, sesame oil and hot pepper sauce; pour into centre of wok and boil, stirring until thickened, about 2 minutes. 

4.  Return chicken to pan; stir-fry until sauce is thickened and glossy. Sprinkle with green onions and sesame seeds and serve with rice or quinoa. 

Slow Cooker Chicken Tikka Masala

Recipe from Real Simple Magazine.

I apologize for my lengthly absence. I began my senior practicum in January and I've been working and learning the joy's of shift work. In fact, it is now just before three in the morning and I'm wide awake. I have been working nights the last two weeks and my body doesn't seems to want to switch back to days yet. Anyways, I thought I'd use this quite peaceful night to post a yummy recipe I've been meaning to post forever! This meal is one of my comfort meals. It is so easy to make and so delicious, I'd be happy to eat it every week. Good thing too, because it looks like I'll be needing more easy meals these days!

What you'll need

1 - 15 oz. can crushed tomatoes

1 medium onion, chopped

2 cloves garlic, chopped

2 tbsp tomato paste

2 tsp garam masala

Kosher salt

Black pepper

8 boneless, skinless chicken thighs

1/2 English cucumber, halved and thinly sliced

1/4 cup fresh cilantro leaves

1 tbsp fresh lemon juice

1 cup basmati rice

1/2 cup heavy cream

How to

1.  In a 4-6 quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.

2.  In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 tsp each salt and pepper. Cover and refrigerate for up to 8 hours.

3.  Twenty minutes before serving, cook the rice according to the package directions.

4.  Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Lemon Honey Chicken with Parsnip Mash

Recipe from Anna Magazine.

I cannot say enough how delicious this recipe is. The tartness of the lemon, the sweetness of the honey and the saltiness of the bacon are absolutely perfect together. 

What you'll need

4 - 5oz Chicken breast fillets, bone in, skin on (I used chicken thighs, just because I like them so much better)

Coarse salt and cracked black pepper, to season

3 tbsp Unsalted butter, softened

2 tbsp Olive oil

Zest of 2 lemons

1/2 cup Chicken stock

Juice of 1 lemon

1 1/2 tbsp Honey

1 Bay leaf

1 tbsp All-purpose flour

8 strips cooked bacon, to serve

Parsnip Mash

4 Parsnips, peeled, chopped

4 medium Potatoes, peeled, chopped

Pinch of freshly grated nutmeg

3 tbsp Butter, unsalted

1/4 cup Whole milk

1/2 tsp Coarse salt

How to

1.  Season chicken with salt and pepper. In large skillet, melt 1 tbsp butter with olive oil over medium heat. Add chicken and lemon rind and cook chicken 3 minutes per side until well browned; remove and set aside.

2.  Add chicken stock, lemon juice, honey and bay leaf. Mix remaining butter with flour and slowly whisk into liquid. Stir until slightly thickened, about 2 minutes.

3.  Return chicken to skillet; simmer 8-10 minutes or until cooked through.

4.  For parsnip mash, boil parsnips and potatoes together in salted water for 8-10 minutes or until tender. Drain and add nutmeg, butter and milk and mash until smooth. Season to taste.

5.  Divide potato mash onto 4 plates. Top with chicken and bacon, drizzle with sauce and serve.

Mulligatawny

Recipe from Jamie Oliver's Great Britain.

Whenever I hear mulligatawny, I think of the Seinfeld episode with the "soup nazi". I never actually knew what it was though (I figured it was soup). Andrew gave me Jamie Oliver's Great Britain cookbook for my birthday. When we were looking through the recipe's together, he said "this looks like something you'd like". I agreed, so I though I'd give it a try. Well, Andrew knows me well because I looooved this recipe! One dish dinners is my kind of eating (if you've noticed from the majority of the recipes on my blog) and the flavours in this dish are right up my alley.  Curry, ginger and cilantro I love. What surprised me in this dish however was how the flavours from the HP sauce, thyme and butternut squash set this recipe apart from my other curry recipes. I will definitely be making this recipe a lot!

What you'll need

Olive oil

8 1/2 oz Ground beef

1 Red onion, peeled and finely chopped

2 Carrots, peeled and finely chopped

4 Garlic cloves, peeled and finely sliced

1 Red pepper, seeded and finely chopped

1 Piece fresh ginger, peeled and finely chopped

1 or 2 Fresh red chiles, seeded and finely chopped

A small bunch of fresh cilantro

1 heaped tbsp Curry paste

1 heaped tbsp Tomato puree

Sea salt 

Ground pepper

1 heaped tbsp HP sauce

5 cups Organic beef stalk

1/2 Butternut squash (about 12 oz)

A couple sprigs fresh thyme, leaves picked

A couple pinches of garam masala

1 cup Basmati rice

Plain yogurt to serve

How to

1.  Put a large pan on high heat and add a splash of olive oil and the ground beef. Cook for about 7 minutes, stirring occasionally and breaking up the beef, until it starts to turn golden and caramelize.

2.  Stir in the onion, carrot, garlic, red pepper, ginger and most of the chiles, and add a splash more oil if needed. Cut the top leafy section off the cilantro and put aside in a cup of cold water for later. Finely chop the stalks and add to the pan. Cook and stir for around 10 minutes over medium heat, or until the vegetables have softened. 

3.  Stir in the curry paste, tomato puree, a good pinch of salt and pepper and the HP sauce. After a few more minutes, when it smells fantastic, pour in the stock. Leave to blip away with the lid on over a medium heat for 40 minutes, stirring occasionally.

4.  Meanwhile, cut the butternut squash in to 1/2-inch chunks, getting rid of any seeds. Put a smaller pan on high heat. Add a lug of olive oil and the squash. Stir in the thyme leaves and the garam masala. Place a lid on the pan and cook for around 10 minutes on medium heat, stirring every few minutes until softened and golden. Add rice to the pan with 2 cups of water and a good pinch of salt and pepper. Replace the lid and cook for around 8 minutes on medium heat, then turn the heat off and leave to steam for 8 minutes with the lid on.

5.  Fluff up the rice and tip it into the soup. Have a taste, and season if needed. Gently mix together, then divide between your soup bowls witha good dollop of plain yogurt. Scatter over the cilantro leaves and add a sprinkling of fresh chile, if you like.

Roast Chicken with Olives and Prunes

Recipe from Canadian Living magazine.

This chicken is amazing! I don't even know what else to say. It's just so good, you have to try it!

What you'll need

1 Chicken (about 3 lb/1.5 kg)

3/4 cup Pitted prunes

1/2 cup Pitted green olives

3 tbsp Cider vinegar

2 tbsp Olive oil

3 Garlic cloves, smashed

1/2 tsp Salt

1/4 tsp Pepper

1 Lemon, quartered

How to

1.  Cut chicken into 10 pieces. In roasting pan, toss together chicken pieces, prunes, olives, vinegar, oil, garlic, salt, pepper and lemon.

2.  Roast, skin side up, in 450°F oven, basting occasionally with pan drippings, until juices run clear when chicken is pierced, about 40 minutes.

3.  Transfer chicken to platter. Remove lemon and squeeze juice into drippings; return lemon rinds to pan and whisk to comine. Pour over chicken.

Santa Fe Turkey Stuffed Peppers

Recipe modified. Original recipe from www.skinnytaste.com

These stuffed peppers are sooo yummy! Since I was making this recipe for two people, I only used two peppers (4 halves). I saved the extra filling and made nachos with it the next day. They were very tasty too!

What you'll need

1/2 lb Ground turkey

3/4 cup Black beans (canned), rinsed and drained

3/4 cup Corn (canned or frozen)

1 Serrano pepper, seeded and chopped

1 Tomato, diced

2 Garlic cloves, minced

3 tbsp Chopped onion

2 tbsp Chopped cilantro, plus more for garnish

1 tsp Cumin

Kosher salt

Freshly ground pepper

3 Red bell pepper, cut in half lengthwise, seeded

1/3 cup Chicken broth OR water

1/2 cup Shredded Monterey Jack cheese

1 tbsp Chopped scallions for garnish

Sour cream to serve (optional)

How to

1.  In a large skillet, brown the turkey, breaking apart the larger pieces, and season with salt. When the turkey is browed, add onion, garlic, black beans, cilantro, serrano pepper, tomato, and cumin. Mix well and simmer on low, covered for 20 minutes.

2.  Remove lid, add corn and simmer for an additional 5 minutes or until all the liquid reduces. Season with salt and pepper to taste.

3.  Preheat oven to 350°F. 

4.  Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture.

5.  Pour about 1/3 cup water or broth on the bottom of the dish. Cover tight with foil. Bake for 25-30 minutes, or until the peppers become soft.

6.  Removed foil, top each with 1 1/2 tbsp of cheese and broil uncovered for about 1-2 minutes, or until cheese is bubbly. Top with scallions and cilantro and serve with sour cream (optional). Makes 6 servings. 

Wild Rice & Turkey Meatballs in Fresh Tomato Sauce

Recipe from Flavours Magazine.

I was very surprised how delicious these meatballs were. Andrew and I even fought over the leftovers and he doesn't even usually eat leftovers!

What you'll need

Meatballs:

2 slices of whole wheat sandwich bread

3 tbsp Milk

500g Ground turkey

1/2 cup cooked wild rice

2 Shallots, minced

1 Egg, beaten

4 Green onions, minced

2 tsp Kosher salt

2 tsp Freshly ground pepper

Tomato Sauce:

1 tbsp Olive oil

1 Onion, diced

3 Garlic cloves, minced

1 796 mL can Diced tomatoes

1 tbsp Dried oregano

How to

1.  Meatballs: Preheat oven to 350°F. Discard crusts from bread and place slices into a food processor; pulse in the processor until crumbs form. Put bread into a small bowl and add milk; let soak for 5 minutes. Remove bread from bowl, discarding any remaining milk.

2.  Combine all ingredients in a bowl and gently mix together. Form into 2.5 cm (1") meatballs. Line a baking sheet with a silicone mat (or parchment paper) and place meatballs on top, leaving 2.5 cm (1") space between meatballs. 

3.  Bake in oven for 15 minutes or until juices run clear when pricked with a toothpick. Remove from heat.

4.  Tomato Sauce: Heat oil in a skillet set over medium heat. Add onion and cook for 5 minutes. Add garlic to pan and cook for 2 minutes. Add tomatoes and oregano. Reduce heat and simmer for 15 minutes.

5.  To serve, divide sauce evenly between 4 bowls. Place meatballs on top of tomato sauce and serve immediately. 

Pad Thai

Recipe from the Winnipeg Free Press.

I have to say, I think this pad Thai recipe makes the best pad Thai ever! Seriously, I'd rather make it myself than get take out. I especially like how many vegetables are in this recipe. I used wider noodles than I usually do this time, just because it's what I had on hand, but you could definitely use ones half the size of what's shown here.

What you'll need

3 tbsp Fish sauce

3 tbsp White sugar

3 tbsp Ketchup

1 1/2 tbsp Worcestershire sauce

1 tbsp Chili-garlic sauce (or more to your taste)

250g Thick white rice noodles

2 tbsp Peanut oil

6 Garlic cloves, minced

8 Chicken thighs, boneless, skinless and cut into thin strips

500g Shrimp, uncooked, peeled and cut into bite size pieces

1 Red pepper, cut into thin strips

1 Yellow pepper, cut into thin strips

3 Eggs, beaten

2 cups Bean sprouts, washed

1 bunch Green onions, green parts only, sliced

1 cup Cilantro, coarsely chopped

1/4 cup Dry roasted peanuts, coarsely chopped

2 Limes, cut into wedges

How to

1.  Prepare and organize vegetables and other ingredients into separate bowls. Combine the fish sauce, sugar, ketchup, Worcestershire sauce, and chili-garlic sauce in a small bowl.

2.  Boil a large pot of water. Place the rice noodles in a lasagna dish or flat roaster and cover with boiling water. When the noodles are al dente, drain into a colander and set aside.

3.  Heat up a large wok on high heat and add peanut oil. Add the garlic and fry briefly. Add the chicken and the shrimp and fry until the chicken is just cooked through and the shrimp are pink.

4.  Add the pepper and fry lightly. Add the sauce to the pan and stir through for about 2 minutes.

5.  Turn heat down to medium and add the eggs. Toss for 1 minute. Add the noodles and stir until well-coated. Add bean sprouts, green onions and half the cilantro. Continue stirring until all are heated through.

6.  Top with the remaining cilantro and peanuts and serve. Garnish each plate with the lime to squeeze over the pad Thai.

Chili Con Carne

Recipe from Jamie's Food Revolution, by Jamie Oliver.

I looove this chili recipe! Have I mentioned that Jamie Oliver is one of my favourite people ever? This recipe is filled with so many delicious flavours and textures, I don't think I will ever be able to make regular chili again! Mmmmmm!

What you'll need

2 medium onions, chopped

2 garlic cloves, minced

2 carrots, chopped

2 celery stalks, chopped

2 red bell peppers, stalks and seeds removed, roughly chopped

olive oil

1 heaped tsp chili powder

1 heaped tsp ground cumin

1 heaped tsp ground cinnamon

sea salt 

freshly ground black pepper

1 - 15oz can of garbanzo beans (chickpeas), drained

1 - 15oz can of red kidney beans, drained

2 - 14 oz cans of diced tomatoes

1 lb good-quality ground beef

1 small bunch of fresh cilantro

2 tbsp balsamic vinegar

2 cups basmati rice

2 cups natural yogurt

1 cup guacamole

1 lime

How to

1.  Place your largest casserole-type pan over medium high heat. Add 2 lugs of olive oil and all you chopped vegetables. Add the chili powder, cumin, and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds fro about 7 minutes until softened and lightly coloured.

2.  Add the garbanzo beans, kidney beans, and the canned tomatoes. Add the ground beff, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato cans with water and pour it into the pan.

3.  Pick the cilantro leaves and place them in the refrigerator. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper.

4.  Bring to a boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

5.  This is fantastic served with fluffy rice. Just divide the rice and chili into big bowls or serve in the middle of the table and let everyone help themselves.

6.  Put a small bowl of natural yogurt, some guacamole, and a few wedges of lime on the table, and sprinkle the chili with the cilantro leaves. 

Orange Chicken with Asparagus

Recipe from www.fitnessmagazine.com

I found this recipe on Pinterest and it was surprisingly tasty. Sometimes I'm sceptical of recipes that are so simple, but I quite enjoyed it and it was quick and easy to make.

What you'll need

1 tbsp Sesame oil

4 oz. Chicken, sliced into 1/2 inch strips (I used chicken thighs)

2 Garlic cloves, minced (original recipe called for one garlic clove...obviously two is better!)

1/4 tsp Red pepper flakes

1 bunch Asparagus, chopped

1 tsp Soy sauce

1 tsp Honey

1 tsp Sesame seeds

Juice and zest of 1 orange

How to

1.  Heat sesame oil in large skillet over medium heat. Saute chicken, garlic and red pepper flakes for 7 minutes.

2.  Add asparagus and cook for 3 minutes more.

3.  In a small bowl, whisk together remaining ingredients and add to skillet; cook 1 minute. Serve with brown rice (or quinoa).