Roasted Chicken & Potatoes

Aug 30, 2011 by lovelypantry

 

Have you ever had company over and didn’t have a clue what you were making for dinner? This happened to me recently. I did not plan for company that night, but thankfully had some drumsticks ready to be cooked. I reached in my cupboard and found a cookbook called Easy Chicken 🙂 It had the recipe I needed based on the ingredients I had available. There is though, that nervousness when you try something for the first time and share with friends. Essentially you’re winging it. If you like taking chances and trying recipes for the first time with visitors, well here’s a safe bet. Of course, this is my own version of the recipe.

 

I had no idea how this meal was going to turn out, but based on the ingredients alone and my track record for selecting tasty meals –  I knew it would be good. And it was. I’d prepare this again in a heartbeat.

Enjoy!

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Sacchettini & Spinach

Aug 1, 2011 by lovelypantry

Oh how I wish I could say that I made this from scratch. However, I`m prone to pick up frozen pasta occasionally. There are so many to choose from and the varieties are so visually appealing. On a recent trip to the supermarket, I picked up a packet of Chicken and Bacon Sacchettini. These little pasta are beautiful and they taste great too. I simply followed the cooking instructions on the packet and served it over a bed of steamed spinach. The final touch was just a sprinkle of parmesan cheese. Now that`s what I call an easy mid-week meal! Sensible portions with well planned sides, wont break the scale.

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Curried Tofu & Green Beans

Jul 11, 2011 by lovelypantry

 

Tofu is a food item that many vegans choose to consume. I am not a vegan however, I do have days where I choose not to eat meat. I got this recipe from Everyday Food, and I was so glad that I tried it. Of course I had to put my own personal spin on it. The original recipe used water instead of broth, and also tomatoes. I didn’t have any tomatoes so I used chickpeas and carrots. I love the taste of curry and this recipe inspired me to try tofu. Since then, I have prepared it for a few family members and shared the recipe too. Preparation of tofu is easy once you know how to do it. Give it a try and leave a comment, or share your experience on my Facebook Page.

 

 

Ingredients:

1 Packet Extra Firm Tofu (350g)

2 Tblsp Olive Oil for browning

1 Onion, thinly liced

4 Cloves Garlic, minced

1 Tsp Pimento

Salt and Pepper to taste

2 Tsp Oregano

1 1/2 Tblsp Curry Powder

1/2 Cup Light Coconut Milk

1/2 C

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Chicken Saltimbocca

Jul 4, 2011 by lovelypantry

I find a lot of recipes from television, as well as my library of cook books. This recipe, I found on a program called Everyday Food. I love their recipes! Expect to see my adaptations throughout my website.

This recipe is called Chicken Saltimbocca and was a first for me (as with a lot of what I cook). I like to try something new every week. We enjoyed this meal and I’ve added it to my personal collection of recipes. I’m sure you will enjoy it too.

Ingredients:

4 Chicken Breasts, skin and bone removed

4 Strips prosciutto

4 Fresh Sage leaves (whole) + 4 finely minced Sage leaves

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Cup All purpose flour, unbleached

1/3 Cup Low Sodium Chicken Broth

3/4 Cup Dry White Wine

1 Tbsp Butter

2 Cloves Garlic, halved

Olive Oil for cooking

 

Directions:

Place a fresh sage leaf in the centre of each chicken breast. Wrap prosciutto on top of each chicken breast, folding under. The sage leaf will be under the prosciutto, safe and protected.

In a shallow dish, add flour, salt and pepper. Stir with a fork to mix evenly. Coat each chicken breast on both sides.

In a hot skillet, add about 2-3 tablespoons of olive oil. Add garlic and saute until browned. Remove garlic. Place each piece of chicken in the skillet – presentation side down first (the side that is flat). Be sure to shake off any excess flour before placing into the skillet.

When all pieces are browned on both sides, remove and set aside.

This is my favourite part – Deglazing.  Add the wine and the chicken broth to the skillet, over a medium high heat. Reduce until concentrated. Turn the heat off and add the butter. Stir to combine. Add chopped sage and stir for about a minute. Pour sauce over the chicken.

Serve and enjoy!

 

Adapted from Everyday Food

 

 

 

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Braised Chicken in Butternut Squash Sauce

May 24, 2011 by lovelypantry

The original recipe used Bell Pepper but I used Butternut Squash because that’s what I had in my pantry at the time. Fair trade, I’d say. This is a favourite recipe of mine.

Ingredients:

2 Tbsp Extra Virgin Olive Oil

1-2 Tbsp Cornstarch

2 1/2 Lbs boneless, skinless chicken thighs

1 Cup roughly diced onion

3/4 Cup diced celery

1 Butternut Squash, diced

2 Cloves garlic

2 Cups chicken stock

1 Tbsp chopped fresh thyme

2 Bay leaves

Coarse salt and ground black pepper – to taste

2 Tbsp cold, unsalted butter

 

Directions:

Heat olive oil in a large heavy-bottomed pot over medium high heat.

Toss chicken thighs in cornstarch, just to coat, shaking off excess. Add chicken thighs to pot (in batches) and sear on both sides until brown (3 minutes per side). Set aside.

Reduce heat to medium-low. Add onion and celery, sauteing until translucent (approximately 5 minutes). Add squash and garlic and saute 2 minutes.

Add stock, thyme, bay leaves and bring to a simmer.

Return chicken thighs to the pot. Cover and simmer gently for 45 minutes to an hour, until chicken is cooked through and the squash is tender.

Remove chicken thighs and bay leaves and puree sauce until smooth with an immersion blender. Strain. Return sauce and chicken to the pot and bring to just below a simmer. Season and stir in butter to enrich the sauce, if desired.

Serve over rice or whole wheat spaghetti.

Enjoy!

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Herbed Lemon Chicken Noodle Soup

May 23, 2011 by lovelypantry

 

I got this recipe from the back of the Chicken Broth carton. Recipes are just everywhere!

Ingredients:

3/4 Cup uncooked dry broad Egg Noodles

3 (approx 3/4lb) Boneless, skinless chicken breast

1 Box (900ml) Low Sodium Chicken Broth

1 1/2 Cup sliced celery

1 1/2 Cup half-moon sliced carrots

2 1/2 Tbsp lemon juice

2 Cloves garlic, finely chopped

1 Tbsp fresh oregano leaves, chopped

1 1/2 Tbsp fresh parsley leaves, chopped

Salt & Pepper to season the chicken before cooking.

 

Instructions:

Cook noodles according to package directions – al dente. Drain and set aside.

Heat large heavy-bottomed soup pot, lightly coated with cooking spray, at medium heat. Add chicken and cook until browned about 5 minutes per side. Remove chicken. Add broth, celery and carrots. Heat to a boil. Cut or tear chicken into chunks.

Stir in the chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.

Simmer, stirring occasionally for 5 minutes. Stir in parsley (and pepper, if desired) and serve.

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