Thai Chicken Salad

Chicken Thai Salad

2 boneless skinless chicken breasts, flattened
1 - 2 tsp coconut oil
salt and pepper to taste

1 head Romaine lettuce, broken into bite size pieces
15 pecan halves, chopped
croutons
sesame seeds


Dressing
2 Tbsp low calorie peanut butter
10 drops Tabasco sauce
2 Tbsp lime juice (I used 1 small lime, and added as much pulp as I could get)
2 tsp brown sugar
1 Tbsp sesame oil


Season the chicken with salt and pepper on both sides.

Pan fry in the coconut oil on medium low heat until done. About 5-7 minutes.

Meanwhile, combine the peanut butter, Tabasco sauce, lime juice, brown sugar, and sesame oil in a bowl. Mix well.









Cut the cooked chicken into bite size pieces, and add to the dressing. Mix well to coat the chicken.

In a larger bowl, add the lettuce, pecan pieces, and croutons. Add the chicken mixture, and toss to coat.

Plate, and sprinkle a tsp of sesame seeds over the top.
(Shelley)

Note: 10 drops of Tabasco Sauce may seem like a lot, but the lime juice counters the heat of the Tabasco. If you are unsure, add a few drops at a time after you have added the lime, and taste.

Mission Impossible?

I'm on a mission this week to eat a salad a day!

And...I have the Romaine lettuce to prove it.

Yup...that's all for me. Hardest thing was finding room in the fridge.

OK...yes I know... I failed my previous mission of cleaning out my fridge.

But that's back on the "to do" list, after eating salad dressing that expired June 8....2012.

I don't think my new glasses work. All I saw was June 8, and even though the dressing was dark and lumpy...I ate it...and rechecked the label after the fact.

I had a semi-sleepless night with thoughts of food poisioning rumbling around in my brain. I've been on that bus before and it's no fun. Take my word for that!

Since my Lemony Chicken Caesar (see May 25), I've had cravings for this tasty garlicky salad.

Did you know...that the Caesar salad is not from Italy? Or anywhere else in the Mediterranean?

It was however, invented by an Italian immigrant who operated restaurants in the United States and Mexico.

I'm a little shy about using raw eggs to make the dressing so I resort to buying the fat free dressing in the grocery store.

I do spice it up a little by adding a fresh minced garlic clove, a little extra Worcestershire sauce, and anchovy paste if I have some. And of course the lemon juice.

So far I'm right on track and having a salad every day this week. Today's was a Chicken Thai, and it was so good I'm going to make it again tomorrow.

I was planning on adding fresh ginger and forgot, so the recipe will be a little different.
(Shelley)

Pita Pocket Ham Wrap

Did you know...that the Pita is an ancient Mediterranean flatbread?

They are baked a short amount of time at a high heat which makes the puff out.

I must try making them sometime.


So this week I'm on sandwiches.


I need a low point, filling lunch, otherwise I resort to over-snacking during the afternoons.


Pitas are low points, and room to add lots of free filling.




I found a lean version of Black Forest ham which is very tasty. Add veggies, cheese, and a fat free dressing and BAM....a nice healthy lunch.

I buy pitas in bulk at Costco, and freeze a couple packages. I try to stay on the healthier side and get whole wheat...but Monday my hand strayed to the white pitas.

I use a low calorie marble cheese, and a fat free Italian dressing. I even stuffed a little parsley in there.
(Shelley)

About the Oatmeal...

I bought a bag of quick oats to make oatmeal cookies, or at least a healthier version of them.

The recipe is being worked a few different ways and I'll be ready to share soon.

The bag of oats I left in the kitchen...sitting on the counter. This morning...it's calling to me...make oatmeal for breakfast!



So I did...I hadn't had my second cup of coffee and wasn't thinking clearly...obviously...

I have not yet learned my lesson when it comes to making quick oats for breakfast.


I didn't like them last year...last month...this morning.


Why do I keep trying them...especially now after having the steel cut which are so much more substantial. Eating the quick oats reminds me of the pablum I used to make Nick eat as a baby. Poor kid!





But I didn't want to waste the boiling water, so I sprinkled a little brown sugar and cut up a few strawberries and scarfed them down.

Crockpot is set tonight...back to the steel cut tomorrow!
(Shelley)

Lemony Chicken Caesar

One of my most favourite things to order when I'm out is a Caesar Salad.

Not one of the healthiest choices since there are a lot of calories in the creamy dressing.

One of the bottles of salad dressing in the fridge was a calorie wise creamy caesar...and I had the romaine.

Add a chicken breast and voila! Healthier than eating out.

Lemony Chicken Caesar Salad
2-3 cups romaine lettuce
1 Tbsp fresh thyme, chopped
1 Tbsp shredded Parmesan cheese
1 Tbsp lemon juice
2 Tbsp low fat Caesar dressing
croutons
1 chicken breast
1 tsp coconut oil
lemon pepper
salt to taste

Flatten the chicken breast so it will cook evenly. Heat the coconut oil in a frying pan on medium heat.

Coat the chicken breast with the lemon pepper and a pinch of salt.

Fry the chicken breast on medium heat, 4 -5 five minutes per side. Timing will depend on how thick the breast is.

Add the lettuce, thyme, parmesan cheese, lemon juice, and dressing to a bowl. Toss to coat.

Plate the salad, and add the chicken breast over the top.

So good!
(Shelley)

Saturday Breakfast Pita

After a long week at work, I want something simple for breakfast today.  There are a couple of pita pockets, so I'll start with them.
(Ross)

Breakfast Pitas

• Bake two slices of prosciutto -- about 7 minutes in the toaster over at 400 should do it.  Longer for crispier.
• Fry two eggs sunnyside up. 
• Very carefully open the pitas so that there are no holes in the side.
• Insert one slice of prosciutto and one egg into each of two pita pockets.
• Add grated cheddar and enjoy.

French Toast

A lot of weekends I have a late breakfast that ends up being brunch.


So I can splurge a little and combine the points I would use for two meals into one.


French toast is something I would make on one of those days.


And with Father's Day approaching, here's a healthier version using egg white instead of a whole egg.



French Toast
Italian or French bread, cut into 3/4 inch slices
egg whites
salt to taste
butter for frying
selection of fresh fruit
syrup

Heat the butter in a frying pan on medium heat.

Add the egg whites to a bowl, and give a few good beats with a fork. I used 1/2 cup egg whites for 4 slices of bread.

Coat both sides of the bread and add to the hot butter.

After about 3 minutes, turn the bread and cook the other side. Add more butter if needed.

I add the salt after the last flip, or once it's on the plate.

Any favourite syrup can be used, my preference is corn syrup.

A healthier choice would be cottage cheese with the fresh fruit!
(Shelley)

Tequila Inspired Shrimp Stir Fry

Sometimes I do my best thinking with a drink (or two) in hand!

I seem to have a theme going here...that Ross doesn't have. I really don't drink a lot.

The stir fry I've made before, and haven't had it in quite some time.


I usually add spaghetti pasta, but have been wanting to try the white rice vermicelli.


And the fiddleheads! I won't lie, I've boiled a few and added butter and vinegar. If I didn't have some that way, I'm afraid I'd feel like I missed the season...again.

I usually start a stir fry with garlic and onions.


This time I'm using leeks.

Ross's fault. I've never had them...I don't think...I know I've never cooked them myself.




Shrimp Stir Fry

1 Tbsp olive oil
1 Leek, sliced (I didn't use all the top green)
1 cup frozen shrimp
1 cup cooked fiddleheads
3/4 cup softened white rice vermicelli
2 Tbsp lemon juice or juice of 1/2 lemon
2 tsp sesame oil
1Tbsp capers
salt to taste
sesame seeds for garnish

Heat oil to medium high and add the leeks. Cook until they just start to soften. 2-3 minutes.

Add the shrimp.

Meanwhile soften the vermicelli in boiling water.

Once the shrimp is thawed, about 2 minutes, add the cooked fiddleheads, lemon juice and sesame oil.

Mix well.







Add the noodles and capers.

Mix until well combined.











Sprinkle a few sesame seeds over the top and serve.
(Shelley)


Note about Leeks:

Wash well! They can be quite gritty with sand or soil that you don't notice until it's too late.

The Last of the Leftover Chicken

Roasting the chicken seemed like such a good idea at the time.  Lots of leftover chicken plus I get to make soup.  Oh the things I take for granted when I have two working hands.  I guess I should have just eaten the drumsticks while they were warm.  Getting the meat off the bone without getting chicken grease all over my arm cast turned out to be rather trying.  Luckily, the dogs appear used to hearing me curse.

I want chicken salad (easy to mix with one hand) but it needs to be fun and interesting.  Guacamole!
(Ross)

Guacamole Chicken Salad
1 to 2 cups of Cooked Chicken
3 tbsp Guacamole
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped tomato

• Combine the above ingredients, mixing until the guacamole coats the other items.
• Use in sandwiches, wraps, salads, or what ever strikes your fancy.

For me, I decided on Guacamole Chicken Melts ....

• Split and toast and English muffin or two.
• Pile some of the chicken salad onto the toasted halves.
• Top with some grated cheddar.
• Place under the broiler for a couple of minutes -- just until the cheese melts.  Watch very carefully to make sure they don't burn.
• Enjoy

Chicken Soup

It's not often that I make soup, but it is one of my favourite things to cook.  No measuring, no preset plan or map, just fun.  There is always a starting point -- this week's roast chicken leftovers -- but after that, it's all playing by ear.

The down side to all this fun is that I never write down what I put in or how much I used, so this recipe is the soup I made as best I can remember.  Do not be afraid to take liberties with it.







Chicken Soup

• Place the chicken bones (with some of the meat still on) in a stock pot or Dutch oven, then cover with enough water to almost submerge the carcass.
• Bring this to a boil and let simmer for at least a couple of hours.  The bones should start to fall apart.  I let mine boil until the liquid was reduced to half, but depending on the size of the pot and the bird, more time and/or water may be needed.  If the liquid level drops too low, just add some more.

  

  The broth boiling away.

• Let this mixture cool until it can be handled comfortably
• Now it's time to debone the chicken.  The best way to do this is by hand, that way you can feel any bones or cartilage easily.  Place a colander or sieve over a large bowl or pot and pour the stock mixture through it.  Start separating the bones and meat, with the meat going into the liquid stock.  Discard the bones/cartilage/skin in the trash.
• Bring the chicken and broth back to a boil, then add onion and carrots.  I used about 1 1/2 cups of chopped onion and 4 cups of shredded carrots.
• Next I added about 2 cups of sliced mushrooms, the about 1 1/2 cups of leftover gravy.
• Let this boil for 10 or 15 minutes, then taste it.
• Mine seemed kind of flat, so I added a tablespoon of salt an fresh ground pepper, then let it boil for another 10 minutes.
• Still missing something!  Two tablespoons of oregano and another 10 minutes.  Much better.
• Serve hot right away or cool in the fridge and reheat tomorrow.  Or both.

Bubbling Away.

Yay! Fiddleheads!

Fiddleheads are the furled fronds of a young fern and mostly grow in and around bogs. My mother introduced me to these yummy treats very early in my life.

They very quickly became something to look forward to every spring.

Now I know they contain omega-3 and omega-6 fatty acids, and are a source of antioxidants and dietary fibre. We all need lots of fibre.

The season is very short, and sometimes I miss them altogether.

But yesterday morning after seeing them advertised in the flyer, I was at the grocery store not long after 7am.

I waited while they filled the bins, and came home with $10 worth. (A little over 2 pounds)

My favourite way to eat them, is boiled and smothered in butter and vinegar...and I might have to do that at least once...maybe twice.

I have an idea rolling around in my head, that might just be as good. Lemon instead of vinegar, and in a stir fry.

Stay tuned....
(Shelley)

Quick and Simple

Last night, I was stuck at work late.  By the time I came home, I was tired and slightly cranky.  Fast comfort food was my remedy.  Three ingredients and a movie in the DVD player fixed me right up.
(Ross)

Open Faced Chicken Sandwich

• Split an English muffin in two and toast both halves.
• Add leftover chicken (Wed, May 14th)
• Pour gravy over the top.
• Repeat steps 1 to 3.

Shaken not Stirred

Leftovers...Part 2...and another Martini.

Directions con't

Add two ice cubes to a martini shaker
Add vodka and vermouth
Attach cap and give it a few good shakes!
Strain into a martini glass...add olives.

There's just something about saying I'm having a martini that sounds rather refined.

"I'm having a martini!"




So the pork...ugh...I'm beginning to understand my reasoning about leftovers.

I do not want to see pork for a week...maybe June.

Today it's shredded pork with BBQ sauce and I'm calling it "Faux Pulled Pork".

Faux Pulled Pork in a Bun

Pork slices, roughly chopped

Coleslaw

Low Calorie Buns

BBQ Sauce










To make the coleslaw:

1/3 small cabbage, shredded
1 small carrot, shredded
1 Tbsp Miracle Whip
2 tsp white Vinegar
1 tsp sugar

Mix all together and let sit in the fridge for at least 30 minutes.




Mix the BBQ sauce with the pork.

The more sauce the better and sloppier. I used only 1 Tbsp since I'm counting points.

Warm the buns in the microwave for 10 - 15 seconds.

Add the pork, then the coleslaw.

Add some BBQ sauce to the top of the bun.

They were pretty good!

But I froze the rest of the pork!

Mid Week Martini...with Leftover Pork

I've never made a martini.

I've used martini glasses for something I've made.

I've made things that might resemble a martini...

But I've never made a martini...until now...

Vodka and vermouth...

I should have known something was up when I bought the vermouth (which is found with the Tequila by the way) and it cost similar to a bottle of wine. What is this stuff anyway?

Well it is wine of a sort...with herbs, roots, and bark added.

Open the bottle and give it the sniff test...hmm...doesn't smell like something I'm going to love.

The starting of a pork Fajita

But since this is leftover pork day I decide to proceed.

And I'm glad I did! I'm not really sure why I've never had one of these lovely drinks before now.

Vodka Martini
1 shot glass of vodka
3/4 shot glass of vermouth
3 olives on a wooden pick

(No regular olives so the ones with the garlic get added)

I decide on a Fajita for my first day of leftovers.









Warm Pork Wraps

pork, julienned and warmed
cheddar (mine was in the freezer so looks rather sorry)
1 avocado, mashed
1 Tbsp sour cream per wrap
lettuce
a few drops red wine vinegar
8 or ten inch tortilla wraps (I use 8 inch whole wheat)









Warm the tortilla wrap for about 10 seconds in the M/W on high.

Start layering with the cheese so it will melt against the warn tortilla.

Add the pork, avocado, sour cream and lettuce.

Add a few drops of red wine vinegar, or a favourite salad dressing. (BBQ sauce or strong dressing might hide some of the other flavours)

Fold in the ends and wrap the tortilla.




Ingredients are a matter of choice. I make chicken fajitas quite often, and usually add salsa or tomato, and cucumber. Since my pantry and fridge are beginning to look more reasonable I realized I didn't have any salsa.

The wrap was very mild in flavour. Would be good with a side of spicy sweet potato fries.

Roast Chicken and Gravy

Normally, I never roast a chicken, instead, I just go to the grocery store and buy a lightbulb chicken.  You know those already cooked rotisserie chickens at the deli counter.  However, I got it into my head that I should roast a chicken at home -- it's nice to have some leftovers and I could make some soup as well.

I don't always think things through.  My left hand has been in a cast for three weeks, so I'm pretty much used to what I can do easily in the kitchen and what I can't.  Yikes.  There is a new item on the difficult list now.  I managed to get everything completed without major incident, but it may be a while before I something like this again.  The cast and a hot oven are not really too compatible.  I'll be back to using the toaster oven instead.

On the 'up' side, making all this effort worthwhile was the gravy I made with the drippings.  Wow.  Yum!
(Ross)

Roast Chicken
5 lb Whole Chicken
1 cup Chopped Onion
4 Sprigs of Fresh Rosemary
1 cup Fresh Mushrooms (sliced)
2 tbsp Flavoured Oil -- I used an orange infused olive oil.

• Remove innards from the cavity of the chicken  and place them in the bottom of the roasting pan.  (After you take them out of the little bag of course -- I almost missed this step)
• Rinse the bird, pat it dry, then place it in the pan breast up.
• Pick the rosemary leaves off the stalks and mix them together with the mushrooms and half the onions.  Use this mixture to fill the cavity.
• Sprinkle the remaining onions over the top of the bird and then drizzle the oil over it.
• Cover and bake at 375 for about an hour and a half.  Check it every 20 to 30 minutes to make sure it doesn't over cook.  Remove the cover for the last 20 to 30 minutes in order to brown the breast and legs.
• Remove from the oven (easier with two working hands), cover and let sit for 20 minutes.

Now the fun part ....

The Gravy

• Remove the chicken from the roasting pan.  Remove the onion/mushroom mixture from the cavity and put the mixture back into the roasting pan.
• Add freshly cracked pepper.
• There should be at least an inch or so of drippings/juices from the bird and the stuffing.  Put the roasting pan on the stove and bring the juices to a boil.
• Carefully sprinkle 2 tbsp all purpose flour over the juices, stirring them in as you go.  I find a whisk very handy to prevent the flour from lumping.
• Let the flour cook for a minute or two until the juices start to thicken.
• As the mixture thickens, slowly add 1 cup of skim milk, about an ounce at a time, stirring continuously.
• Keep stirring the gravy until it reaches the desired thickness.
• Some people pour their gravy through a sieve to remove any lumps and bits of meat.  Personally, I like it straight from the pan instead.  I can't wait to have leftover gravy on either biscuits or french fries!

Roast Pork with Turnip and Apple

I do not like leftovers...unless it's chocolate or lobster!

Not sure why...and it limits what I cook unless I have a house full of people.

But I want to cook a roast pork...and find some interesting ways to use the leftovers.

The best way for me to cook a roast through the week is in the crockpot or slow cooker.

Add everything in the morning, set the timer, and forget about it until my stomach starts rumbling at supper time and I realize it smells pretty darn good.



Roast Pork with Turnip and Apple

1 roast pork (I used pork loin centre cut and chose a size I thought I could manage)
1/2 onion
4 or more whole garlic cloves
salt and pepper
1 small turnip
1 or 2 Granny Smith apples, peeled, cored and cut in half

Add all ingredients to the crock pot except the apple.


Add 1 cup water.


Set the crock pot on low (7 -8 hours).


Half way through the cooking, add the apple pieces.





When roast is finished, remove the turnip and apple and rough mash them together.







Remove the roast, and cover in foil. (I realize now that the picture does not have the roast covered in foil...do as I say...not as I do...





Remove the drippings and liquid to a pot, and boil to reduce.

Serve slices of the roast with the turnip / apple, and drizzle a little reduced liquid over top.

A few of the roasted garlic pieces are sitting right on top....yum!
(Shelley)

ps. Stay tuned for leftovers!

Good Intention for Chicken Salad

My intent was to make some nicely flavoured cooked chicken to use in a salad.  Not wanting to use much salad dressing, I planned to make a sauce for the chicken that would double as my salad dressing.  So far, so good. I even had the carrots sliced perfectly.

A nice marinade always gives a good flavour.  How about garlic and cumin?

Not being a patient person, I didn't bother to let the chicken marinate for more than 5 minutes before I decided to cook it.  As soon as I heard the chicken start to sizzle in the pan, I thought "Oh no!  The garlic".  In order to prevent the garlic from burning long before chicken was even close to being cooked, I added a cup or so of water and ended up poaching the chicken instead.  With carrots and some chopped onions added to it, the day was saved..

(Ross)

Chicken for Salads

1 lb Boneless Chicken Breast

2 tbsp Olive Oil

2 tbsp Minced Garlic

2 tbsp Cumin or Ground Coriander Powder

Salt & Pepper

1 cup Water

1 cup Chopped Onion

2 cups Sliced or Chopped Carrots

1 tbsp Flour

• Cut chicken into bite sized pieces.
• Combine olive oil, garlic, cumin, salt and pepper to make a marinade.
• Add the chicken to the marinade. Cover and let sit for an hour in the fridge.
• Heat a large frying pan or wok, then add the chicken.
• As soon as it starts to sizzle, add the water and onions.
• Shortly after, add the carrots.
• Once the chicken is cooked through and the onions have softened, sprinkle the flour over the mixture and carefully stir it in, making sure there are no lumps.
• It's ready as soon as the sauce has thickened nicely.

Serve hot with rice, pasta, or on its own.  To use in a salad, cool slightly and serve warm or chill and serve cold.  Personally, I tasted it hot and somehow, before I knew it, there was nothing left in the pot.

Happy Mother's Day

My breakfast today turned into more of a brunch.



Still not feeling 100% and didn't have much energy...but since it is Mother's special day...I did put a little effort into the omelette.









I started by chopping a small piece of shallot, then it dawned on me I should be using the chives from outside.


I braved the wet grass...it's been mowed and grabbed a handful (chives..haha).

Ham, Cheese, and Spinach Omelette

1 cup egg whites
3 slices extra lean, thin sliced Black Forest Ham, chopped
1 cup spinach, roughly chopped
4 chive stalks, chopped
1/4 shallot, chopped
salt and pepper to taste
1/4 cup Asiago cheese
1 Tbsp olive oil


Heat a non stick frying pan, and add the shallots over medium high heat.

Cook until tender, and add the ham, spinach and chives. Cook another minute just to soften the spinach and chives.



Add the egg whites, and give a good stir to evenly distribute the ingredients.


Let the egg whites cook until almost almost firm. Add salt and pepper evenly over the top.


Sprinkle the cheese over the top, continue cooking a few minutes more until the cheese has started to melt.




Using two spatulas, or egg flippers, roll the omelette. Continue cooking to ensure the omelette seals, flip once or twice.

Serve with fresh fruit.



Happy Mother's Day to all the wonderful Mothers.

(Happy Mother's Day to me)