Jamie’s Chicken, Lemon and Spinach Traybake

4 large potatoes, cut into wedges

6 large garlic cloves, bashed in their skin

1 lemon, quartered

small bunch of basil

2 chicken thighs and 2 drumsticks

3 handfuls of spinach

Preheat oven to gas mark 5; toss the wedges with olive oil, salt, pepper, garlic cloves, lemon quarters, basil and chicken; bake for 45 minutes until cooked through, throw washed spinach in to wilt for a few moments…..now enjoy!

Chicken and pea risotto

I love risotto- such a lovely dish to eat and so much potential for favourite ingredients

Chicken and pea risotto

Ingredients

For the risotto
For the chicken

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the risotto, heat the oil in a pan and fry the onion until soft. Add the rice and stir well, then add the wine and simmer until reduced completely. Add a good ladleful of the hot stock and stir continuously. When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked.
  3. Season with salt and freshly ground black pepper and stir in the peas, asparagus, spinach, basil and cream
  4. For the chicken, season the chicken breasts well with salt and freshly ground black pepper. Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned.
  5. Place the chicken breasts in an ovenproof dish and pour in enough stock to come one third of the way up the sides of the chicken breasts. Place in the oven for 15 minutes, or until completely cooked through.
  6. To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto, then sprinkle with parmesan shavings.

Source: BBC FOOD Simon Rimmer, Recipe For Success

15 Ways to Eat a Cold Salad for Supper

 

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It feels unoriginal, at the mid-point of summer, to complain about the weather. There are probably more important things to talk about. And yet, when the heat is cranked to 104° and its muggy weight presses down every time you step outdoors, it’s hard to think about anything else. I know what I’m not thinking about: turning on the stove!

But we have to eat, so let’s talk about salad. Let’s talk about salads that are such thoroughly satisfying heaps of vegetables we can eat them for dinner, all by themselves. These salads have heft and crunch. They’re ice-cold. And if you can bear to turn on the oven or stove for just a minute you can even top them with chicken or baked tofu. From broccoli slaw to kale salad, here are 15 ways to talk salad tonight and leave the weather behind.

If you a think a salad can’t be substantial enough for dinner, try fill it out a little bit with something from the box below. Cook a whole batch of chicken breasts on thestovetop or grill over the weekend, then slice and put in the refrigerator for midweek salad suppers. Or do the same with steak, tofu, or other hearty things, like canned beans.

5 Ways To Fill Out a Salad

  1. Chicken – Try one of these methods of cooking: • Blacked Beer-Brined Grilled Chicken • How to Cook Moist & Tender Chicken Breasts Every Time
  2. Steak – Our favorite way to cook steak is in the oven: • How To Cook Perfect Steak in the Oven
  3. Tofu – Try marinating tofu and baking it: • Try This! Baked Tofu
  4. Canned Tuna or Salmon – Canned tuna and salmon are great on salads.
  5. Canned Beans or Legumes – Open a can of chickpeas or kidney beans (or both!), drain, and toss a few spoonfuls of beans with a slaw or salad.

HEARTY SALADS
• 1 City State Diner’s Wedge Salad – There is no salad green quite so refreshing as an ice-cold wedge of iceberg lettuce.
• 2 Thai Grilled Steak Salad – The Thai-inspired dressing on this salad is exceptional, with lime juice, fish sauce, and more.
• 3 Cilantro-Lime Sardine Salad in Avocado Halves
• 4 Crisp Tuna-Cabbage Salad – A tuna salad with more cabbage than fish.
• 5 Big Green Salad with Dates, Chicken, Smoked Almonds, Goat Cheese, and Dates – The dates are the secret to this salad.
• 6 Tortellini and Spring Vegetable Salad – A fresh inversion of the usual pasta salad recipe, with more vegetables than tortellini.
• 7 Hearts of Palm, Corn, Tomatoes & Watercress Salad – An appealing mix of fresh vegetables.
• 8 Kale Salad with Apricots, Avocado and Parmesan – A favorite lunch, with or without meat.

HEARTY SLAWS
• 9 Tri-Color Slaw with Lime Dressing – Top with grilled chicken for a weeknight supper.
• 10 Broccoli Slaw – Also good topped with chicken or tofu.
• 11 Crunchy Peanut Slaw – One of my all-time favorite recipes. I often eat just a big bowl of this for lunch. Very satisfying!
• 12 Root Vegetable Slaw With Orange-Cumin Dressing – The sweetness of this slaw pairs beautifully with steak.
• 13 Kale Slaw with Peanut Dressing – Fantastic with spicy marinated tofu on top.
• 14 Peanut, Carrot, and Cabbage Slaw – Try with other nut butters as well.
• 15 Kohlrabi Slaw – A delicious sweet and tangy slaw made with a less familiar vegetable.

 

Source: http://www.thekitchn.com/15-ways-to-eat-a-cold-crunchy-salad-for-dinner-recipe-roundup-173856?utm_campaign=topblock&utm_medium=web&utm_source=thekitchn-entry

Chicken and Almond Satay- a firm family favourite!

This is another recipe we found in the Immunity Foods For Healthy Kids cookbook. It is quick and easy to make and soooo delicious to eat as well as good for you so it ticks all boxes for me 🙂

 

2 chicken breasts

3 tbsp almond butter (used to be just in healthfood shops but now also in the supermarkets which is handy as it is less expensive)

2 tbsp tamari soy sauce

2 tbsp water

8 wooden satay/bbq sticks soaked in water for 30 minutes to prevent burning

  • Cut the chicken to suit- we prefer small chunks rather than strips of chicken
  • Combine the almond butter, tamari soy sauce and water in a dish
  • Coat the chicken with the mixture
  • Thread the chicken pieces onto the sticks
  • Arrange on a lightly oiled tray and grill for 12-15 minutes until cooked through and golden brown

A possible accompaniment could be

Carrot and Sesame Stir Fry

1 bundle of rice noodles

1 tbsp extra virgin olive oil

4 carrots, peeled and cut into batons

Handful of sesame seeds

Splash of tamari sauce

  • Soak the rice noodles for 5 minutes in boiling water
  • Heat the oil in a wok
  • Stir fry the carrots for 3-4 minutes
  • Toss in the sesame seeds and soy sauce and fry for a couple of minutes
  • Drain the noodles and add to the stir fry pan

Serve in bowls topped with the chicken satay

Green: it’s the new black…lol

Rich, dark green vegetables always make me feel that delicious tingle of anticipation! They feed my senses and that makes me happy :)) Visually they are a delight, they smell soooo good when cooked to perfection, they pack a nutritional punch that excites me and damn they taste sooo good! I enjoy that feeling of eating goodness!

Stuffed Sweet Potatoes with Beans and Greens

Serves 4

4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

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Pizza with Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella

Makes two 10″ pizzas

1 small butternut squash, 1 1/2 – 2 pounds
4 strips thick-cut bacon
4 big leaves Tuscan or dino kale (roughly 1/4 bunch or 2 1/2 ounces)
8 ounces smoked mozzarella
1 pound pizza dough, storebought or homemade
1-2 tablespoons olive oil
Salt

To prepare the butternut squash, heat the oven to 450°F. Peel and dice the squashinto small 1/2-inch cubes. Toss the cubes with a drizzle of olive oil and salt. Spread on a baking sheet in a single layer so the cubes aren’t too crowded (roast in two batches of necessary). Roast the cubes for 30 minutes, stirring halfway through, until soft. Set the cubes aside until needed.

Dice the bacon. Warm a skillet over medium-high heat and fry the bacon until cooked through, but not totally crispy. It will cook a little more in the oven. Set aside to drain on a paper towel.

Wash the kale. Spin it in a salad spinner or pat with a clean kitchen towel to get the kale as dry as you possibly can. Strip the leaves from the stems and tear into small 1/2-inch pieces. The stems can be saved for another purpose. Toss the kale with a little olive oil; if preparing the kale ahead of time, wait until just before assembling the pizza to toss with oil.

Slice the mozzarella into thin rounds.

Heat the oven to 500°F or as hot as it will go. If you have a baking stone, place this in the lower half of the oven while the oven warms.

To assemble and bake the pizzas, divide the dough into two halves and shape each into 10-inch rounds. Working one round at a time, brush with olive oil and sprinkle lightly with salt. Lay half the rounds of mozzarella on the pizza and arrange 1/2 cup of the roasted squash and half the bacon across the dough. Scatter half of the kale over top. (Note: You may have more squash than needed for this recipe; save the rest for another meal.)

Transfer the pizza to the oven. Bake for 7-10 minutes, until the kale is crispy and the crust is dark golden. Assemble and bake the second pizza as the first. Let the pizzas cool slightly before slicing and serving.

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{On the subject of kale……

Kale Chips


adapted from Stacie Billis at ChowMama.com

1 bunch organic kale, torn into 1/2″ pieces
3 tablespoons organic olive oil
1 tablespoon organic apple cider vinegar
2 teaspoons sea salt

Preheat oven to 400° F. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.

Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt.

Bake for 15 minutes or so, until crispy.}

Meanwhile.. back to the greens!!

• 1 Pizza with Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella
• 2 Kale, Bacon and Egg Sandwich
• 3 Fried Eggs and Collard Greens over Polenta
• 4 Open-Faced Ravioli with Poached Egg, Wilted Greens, and Brown Butter-Lemon Sauce
• 5 Bean, Bacon and Butternut Squash Soup with Swiss Chard

• 6 Sautéed Rainbow Chard with Raw Beets and Goat Cheese

• 7 Collard Greens Stew with Chorizo & Garlic
• 8 Grilled Bitter Greens Salad with Roasted Beets, Spiced Pecans & Roquefort
• 9 Kimchi Fried Rice with Extra Greens
• 10 Ham Bone, Greens, and Bean Soup

• 11 Thai Stir-Fried Greens
• 12 Crispy Pan-Fried Beans and Wilted Greens
• 13 Chicken and Swiss Chard Pasta Bake
• 14 Sukuma Wiki (African Braised Kale with Tomatoes)
• 15 Fettucini with Balsamic Delicata Squash & Bitter Greens

Source: http://www.thekitchn.com/15-ways-to-eat-your-greens-in-the-wintertime-recipe-collections-from-the-kitchn-182676?utm_medium=email&utm_campaign=Kitchn+011413+-+Winter+Grains&utm_content=Kitchn+011413+-+Winter+Grains+CID_0c33cc7e4a025aefa0658a8476f076cb&utm_source=email_newsletter&utm_term=15+Ways+to+Eat+Your+Greens+in+the+Winter

Philippa’s Birthday Dinner

We are having a birthday dinner for a friend on Saturday, she likes chicken, pasta, little garlic, tomatoes, mozarella and basil so I am searching for a tasty, simple yet special recipe. I want it to made our own, be able to prepare in advance so we can sit and sip wine whilst it bakes away serenely in the oven.  This chicken arrabiata seems a good base to work from. Our dish will be gluten free.

Ingredients

  • 250g shaped pasta (penne works best)
  • Olive Oil
  • 2 x skinless, boneless chicken breasts – chopped into bite size pieces
  • 1 x small onion – finely diced
  • 1 glove garlic – finely diced
  • 1 400g tin of chopped tomatoes
  • 1 tsp tomato puree
  • Good pinch of chilli flakes
  • 1/2 small red chilli – deseeded and finely sliced (optional)
  • Few fresh basil leaves
  • Black pepper
  • For the bechamel sauce:
  • 25g salted butter
  • 25g plain flour
  • 250 ml cold milk
  • 15g freshly grated parmesan

Method

  1. Firsly make the bechamel sauce – melt the butter in a pan and stir in the flour to make a rue. When it’s ready it should be a light/medium brown colour. Slowly add the milk whisking constantly. The mixture should thicken. When ready, take off the heat and stir in the parmesan cheese. Put to one side until ready to use.
  2. In a frying pan, heat the olive oil and add the garlic and chilli flakes (and fresh chilli if using). Add the chicken and when browned add the onion. When almost cooked add the tomatoes and tomato puree and simmer until thickened. Add the basil at the last moment and season with black pepper to taste. Cook the pasta according to the packet instructions.
  3. To assemble – mix the chicken and tomato sauce with the pasta and place in an ovenproof dish. Spoon the bechamel sauce over the top and cook at around 180c until the bechamel sauce is golden and crispy.
  4. Serve with small rocket side salad and garlic bread.

 

I might incorporate part of this arrabiata variation :

3.
In a small bowl, beat eggs with a fork. Place breadcrumbs in a separate bowl. Stir the garlic granules, salt and pepper into the breadcrumbs. Dip chicken into the egg, then press into the breadcrumbs until completely coated.
4.
Heat remaining olive oil in a large frying pan over medium heat. Fry chicken for about 5 minutes per side or until the coating is a nice dark brown color.
5.
Remove chicken and cut into slices. Toss the chicken slices into the sauce and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavour, then serve.

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I think we might try this with it instead of the garlic bread

http://www.pelinchef.com/2011/06/pesto-soslu-ekmek.html