What you need:
1 chicken breast per person (about the size of your hand open)
1 whole pineapple (cored and sliced into 1/4 inch rings)
Baby Spinach Salad (5 handfuls)
1/3 of a cucumber (for 4 people)
1 carrot
1 green onion
Fresh pint of black berries or your choice
3 tbsp Olive oil
1.5 tbsp White vinegar
Maple syrup
1 tsp of mustard
1/4 of a tsp of dill weed
Hot pepper flakes
Salt and pepper to taste
Marinade of your choice (I like Piri Piri or greek salad dressing or a dry tuscan rub)
Chicken Kabobs
Wash and pat chicken dry and remove fat
Cut the chicken into same sized cubes and place into a plastic zip bag
Add marinade and set aside for at least 15-20 minutes (you can prepare this the day before as well)
Soak skewers in water for at least 10 minutes before skewering
Pinapple
Place pineapple rings on a plate
Drizzle with maple syrup
Sprinkle hot pepper flakes to your liking (set aside)
Salad
Add spinach, sliced cucumber, sliced carrot, chopped green onion and washed berries to the salad bowl and set aside
Dressing
Combine the oil, vinegar, mustard, dill, splash of maple syrup and whisk together. Add salt and pepper to taste.
Cooking!
Heat your grill on high heat.
While the grill is heating...go ahead and skewer the chicken (I had about 4-5 pieces of chicken on each skewer giving each person about 2 skewers).
Remember to oil down the grill before placing your chicken and pineapple on it or it will stick.
Place the chicken and the pineapple on the grill. This should take about 4-5 minutes on each side. Be sure to check the bigger pieces of chicken for doneness before pulling them off the grill.
When done...add the salad dressing, toss and serve!
Enjoy!
~T
Thursday, April 29, 2010
Wednesday, March 31, 2010
Carrot and Barley Soup
I know it was quite warm out today, but I was in the mood for some soup. Although I can't wait for BBQ, I also miss the comfort foods of soups and roasts.
2 cups carrot juice
1 cup water
1/2 cup of barley
3 large carrots (sliced)
2 celery sticks (sliced)
1 handful of white button mushrooms (sliced)
1 large onion (slap chopped) * I just got one and love it ;)
1 tbsp of your oil of choice (I used EVOO)
Dash or two of smoked paprika
Dash or two of cumin
Dash or two of thyme
Salt and pepper to taste
Heat your pot on medium heat, add oil and then add the onions, carrots, celery and mushrooms and saute until the onions are transparent. Add your barley and stir for another 3 minutes or so. Then add the carrot juice and water. Stir again and bring to a boil. Season with the paprika, cumin, thyme, salt and pepper to your desire. Simmer for 30 minutes until the veggies are tender.
If you would like to add some protein...I have also done this with beef. Before you add your veggies. Brown the beef in the oil then follow the directions above.
Bon appetite!
~T
2 cups carrot juice
1 cup water
1/2 cup of barley
3 large carrots (sliced)
2 celery sticks (sliced)
1 handful of white button mushrooms (sliced)
1 large onion (slap chopped) * I just got one and love it ;)
1 tbsp of your oil of choice (I used EVOO)
Dash or two of smoked paprika
Dash or two of cumin
Dash or two of thyme
Salt and pepper to taste
Heat your pot on medium heat, add oil and then add the onions, carrots, celery and mushrooms and saute until the onions are transparent. Add your barley and stir for another 3 minutes or so. Then add the carrot juice and water. Stir again and bring to a boil. Season with the paprika, cumin, thyme, salt and pepper to your desire. Simmer for 30 minutes until the veggies are tender.
If you would like to add some protein...I have also done this with beef. Before you add your veggies. Brown the beef in the oil then follow the directions above.
Bon appetite!
~T
Friday, March 19, 2010
Grilled Chicken with Mango Salsa
Ahhhhh the sunshine...I bet you are just as happy as me to have Mr. Sun back and the BBQ!
What you need:
Boneless, skinless chicken breast
1/2 Mango per person
1/2 tomato person
1 english cucumber
1 scallion
Olive Oil
Splash of rice wine vinegar
Hot pepper flakes
Salt and Pepper
Low fat greek salad dressing or your favorite grilled chicken marinade
Marinade your chicken breast the night before or even one hour before grilling.
To make the salsa, chop the mango's, tomato's, cucumber and onions into bite size pieces and combine. To your salsa add as much oil, vinegar, hot pepper flakes and salt and pepper as suits you taste buds...once mixed and tasted, set aside in the fridge until ready to serve.
Grill your chicken (about 10 minutes per side, but depends on the size of the breasts). I like to serve this with steamed green beans or a salad.
Enjoy!
~T
What you need:
Boneless, skinless chicken breast
1/2 Mango per person
1/2 tomato person
1 english cucumber
1 scallion
Olive Oil
Splash of rice wine vinegar
Hot pepper flakes
Salt and Pepper
Low fat greek salad dressing or your favorite grilled chicken marinade
Marinade your chicken breast the night before or even one hour before grilling.
To make the salsa, chop the mango's, tomato's, cucumber and onions into bite size pieces and combine. To your salsa add as much oil, vinegar, hot pepper flakes and salt and pepper as suits you taste buds...once mixed and tasted, set aside in the fridge until ready to serve.
Grill your chicken (about 10 minutes per side, but depends on the size of the breasts). I like to serve this with steamed green beans or a salad.
Enjoy!
~T
Friday, March 12, 2010
Mustard and Dill Salad Dressing
This dressing was inspired by my cousin in Switzerland...
What you need
Your favorite greens or just cucumbers
3 tbsp olive oil
1 tbsp white wine vinegar
Splash of balsamic vinegar
1 tsp yellow mustard or grainy mustard
Sprinkle of sugar
Dash or two of dried or fresh dill
Salt and Pepper to taste
Add all of the ingredients to a bowl and whisk. Set aside until you are ready to eat. This salad is delicious in the summer with BBQ.
Bon Appetite!
~T
What you need
Your favorite greens or just cucumbers
3 tbsp olive oil
1 tbsp white wine vinegar
Splash of balsamic vinegar
1 tsp yellow mustard or grainy mustard
Sprinkle of sugar
Dash or two of dried or fresh dill
Salt and Pepper to taste
Add all of the ingredients to a bowl and whisk. Set aside until you are ready to eat. This salad is delicious in the summer with BBQ.
Bon Appetite!
~T
Thursday, March 11, 2010
Basil Lemon Veal
Basil Lemon Veal
What you need:
Veal Scallopini
1/2 Lemon
5 Basil Leafs
1/4 of a cup of white wine or beer
1 Tbsp of Capers
Olive Oil
Flour
Salt
Pepper
Drege both sides of the veal scallopini in the flour and set aside
Heat a saute pan and add 2 tbsp of olive oil
Brown each piece of veal and once browned remove from the pan and set aside
De-glaze the pan with either the wine or the beer or if you would prefer not to use alcohol, you can use lemonade or apple juice. Use a spatula to help the brown yummy bits lift from the bottom of the pan. Once the liquid comes to a boil squeeze in half of the lemon, the capers and chopped basil. Add salt and pepper to taste.
This will take you about 15 minutes. I like to serve it with steamed broccoli and some salad. Alternatively you can serve it with buttered pasta or rice.
Mmmmmm this is one of my favorites...bon appetite!
Tanya
What you need:
Veal Scallopini
1/2 Lemon
5 Basil Leafs
1/4 of a cup of white wine or beer
1 Tbsp of Capers
Olive Oil
Flour
Salt
Pepper
Drege both sides of the veal scallopini in the flour and set aside
Heat a saute pan and add 2 tbsp of olive oil
Brown each piece of veal and once browned remove from the pan and set aside
De-glaze the pan with either the wine or the beer or if you would prefer not to use alcohol, you can use lemonade or apple juice. Use a spatula to help the brown yummy bits lift from the bottom of the pan. Once the liquid comes to a boil squeeze in half of the lemon, the capers and chopped basil. Add salt and pepper to taste.
This will take you about 15 minutes. I like to serve it with steamed broccoli and some salad. Alternatively you can serve it with buttered pasta or rice.
Mmmmmm this is one of my favorites...bon appetite!
Tanya
Friday, March 5, 2010
A little hidden East Toronto Tapas Jem
Relish!
If you are looking for somewhere to go for a quick or long bite to eat...try Relish on the Danforth (Toronto). It is located just a little bit east of Woodbine on the north side.
The service is fantastic and quick and if you like to share...this is the perfect spot. There are so many tapas dishes to choose from...my fav's are the Lobster Pot Stickers and Shrimp with one of the yummy cocktails or a glass of Pinot Noir.
http://www.relishbarandgrill.com/seasonal_menu.htm
Bon Appetite!
T
If you are looking for somewhere to go for a quick or long bite to eat...try Relish on the Danforth (Toronto). It is located just a little bit east of Woodbine on the north side.
The service is fantastic and quick and if you like to share...this is the perfect spot. There are so many tapas dishes to choose from...my fav's are the Lobster Pot Stickers and Shrimp with one of the yummy cocktails or a glass of Pinot Noir.
http://www.relishbarandgrill.com/seasonal_menu.htm
Bon Appetite!
T
Monday, February 22, 2010
Steamed Chicken and Vegetables
2 Chicken Breasts
1 Onion or 2 Shallots
1 Pint Mushrooms or Sweet Pepper or Zucchini or your choice
1/2 fresh squeezed lemon or orange
Splash of wine or stock or water or juice
Salt and Pepper to taste or seasoning of your choice
1. Preheat oven to 350 degrees
2. Layer two sheets of aluminum foil per chicken breast.
3. In the centre of the foil layer the onions
4. Wash chicken, pat dry and place on top of the onions
5. Place vegetable around the chicken
6. Season...I like to use things I have in the fridge or cupboard like lemon pepper or cajun or even cumin...use whatever you feel like tonight.
7. Then create a little bowl before your seal it and add your choice of liquid...about 1/4 of a cup
8. Pull two ends together, roll down towards the chicken...then roll in the other two ends towards the chicken to create a seal.
Depending on the size of the chicken breast...cooking time is about 30 minutes or more.
We love to eat this with salad!
Bon Appetite!
1 Onion or 2 Shallots
1 Pint Mushrooms or Sweet Pepper or Zucchini or your choice
1/2 fresh squeezed lemon or orange
Splash of wine or stock or water or juice
Salt and Pepper to taste or seasoning of your choice
1. Preheat oven to 350 degrees
2. Layer two sheets of aluminum foil per chicken breast.
3. In the centre of the foil layer the onions
4. Wash chicken, pat dry and place on top of the onions
5. Place vegetable around the chicken
6. Season...I like to use things I have in the fridge or cupboard like lemon pepper or cajun or even cumin...use whatever you feel like tonight.
7. Then create a little bowl before your seal it and add your choice of liquid...about 1/4 of a cup
8. Pull two ends together, roll down towards the chicken...then roll in the other two ends towards the chicken to create a seal.
Depending on the size of the chicken breast...cooking time is about 30 minutes or more.
We love to eat this with salad!
Bon Appetite!
Culinary Adventures
Hi there fellow Urban Chef's!
This blog is my attempt to satisfy my passion for the culinary arts!
A little bit about me....I am a working city girl, recently married, have an active social life and love to eat really great food! Whether on the weekend (when I have more time) or on a weeknight (not much time)...I love to create meals that are not only wholesome, healthy and delicious but low in calories as well...a perfect combination I think! If you share my passion and aren't afraid to experiment...then follow me on this culinary adventure!
I will be posting new recipes each week that are easy, quick and healthy.
Cheers
Tanya
This blog is my attempt to satisfy my passion for the culinary arts!
A little bit about me....I am a working city girl, recently married, have an active social life and love to eat really great food! Whether on the weekend (when I have more time) or on a weeknight (not much time)...I love to create meals that are not only wholesome, healthy and delicious but low in calories as well...a perfect combination I think! If you share my passion and aren't afraid to experiment...then follow me on this culinary adventure!
I will be posting new recipes each week that are easy, quick and healthy.
Cheers
Tanya
Subscribe to:
Posts (Atom)