comfort food time.
this is a top 10 household favourite. so tasty and delicious. it’s really all about the sauce…smoky paprika and tangy balsamic. throw in some rosemary and bacon and it’s a surefire hit. i recommend splurging on tomatoes and going for a can of san marzano…probably twice the price of a basic can, but it definitely ups the quality.
i served this bad boy with some crispy roasted sweet potatoes and a basic green salad with lemon juice, olive oil, a touch of honey and some pepper.
here’s a link to the recipe…a jamie oliver classic that i’ve written about before. enjoy.
so after a lengthy cooking hiatus, i’m back. when grilling season ends and the weather gets colder my kitchen mojo tends to come back. this week i modified a recipe i found in a flyer and made this very tasty dish. truth be told it is labour intensive in terms of chopping and prep, but if you can manage to get some things pre-cut and then keep them in the fridge until cook time, the whole process becomes quite easy.
i’ve posted a couple of lettuce wrap recipes in the past, but this one is the best.
- 12oz diced boneless, skinless chicken boob
- some flour to lightly coat the chicken
- a couple teaspoons of coconut oil (or another oil of your choice)
- 1 cup of chopped onions
- 2/3 cup diced carrots
- 2 cups diced mushrooms
- 3/4 cup diced red pepper
- 2/3 cup diced water chestnuts
- 1/2 diced green onion
- 1/3 cup chopped cilantro
- 8 boston lettuce leaves
- sesame seeds to sprinkle on top
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1.5 tbsp coconut sugar (that’s what i used but you can use any sweetener)
- 1 tsp sesame oil
- 1 tsp chopped garlic
- 1/2 tsp chopped ginger
1. dust chicken pieces in flour and cook in coconut oil until just browned and then remove
2. add a bit more oil and cook onions for about 5 minutes, add carrots and mushroom and cook for another 8 minutes, add red peps and cook for another 3 minutes, finally add chicken, water chestnuts, green onion and cilantro
3. add half the sauce to the pan, mix it up and serve in lettuce cups. top with remaining sauce and sesame seeds
(crappy food photography….but you get the idea)
i finally nailed it.
beef stew is kind of like pizza…even so-so versions of it are still pretty tasty. yesterday was rainy and miserable and i just kind of felt like cracking out the slow cooker to make some comfort food. i’ve posted beef stew recipes here in the past (see beef stew take 1 and beef stew take 2) and both were very good, but yesterday’s batch reigns supreme. i found it online after googling for more jamie oliver recipes and apparently this one is his wife jools’ version. i modified it and here ya go:
1 knob butter
1 onion; peeled and chopped
a handful of fresh sage leaves
3/4 pounds stewing steak (800 g) cut into 5cm/2 inch pieces
sea salt and freshly ground black pepper
flour; to dust
2 parsnips; peeled and quartered
4 carrots; peeled and halved
1 sweet potato; peeled and cubed
2 tablespoons tomato purée
1/2 bottle red wine
285 ml of beef stock
- cook onions in the butter for 3 or 4 minutes and then throw in the sage leaves
- add all other veggies, some olive oil and some salt and pep. coat everything and cook for 3 or 4 minutes
- while veggies are cooking, coat the beef in the flour (i add a bit of salt to the flour)
- dump all the veggies in the slow cooker, add beef, tomato puree and the liquids, throw a couple of extra sage leaves in there and add more salt and pep
- mix it up. close it up. cook on high for 3 hours and then on low for another 3 hours.
eat with fresh, crispy french bread. get ready for perfection people.
Could a greater miracle take place than for us to look through each other’s eyes for an instant?
i wish i could dance *sigh*
watch an 11 year old KILL IT
3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.