Recipe: Curried Battered Chicken

Last night, I got home from work, went for a run and was STARVING by the time I walked in the door. I made my first green smoothie (more on that soon!) that I didn’t find completely revolting and then decided to make some curried battered chicken, steamed brussel sprouts with some quinoa. The only thing was, Iwas too excited to eat and I didn’t stop to think things through so I put the spices in the egg batter and not the flour. Nevertheless, it still turned out decent and just like the quinoa patties, I found myself eating half of the cooked chicken pieces before they had time to cool!

This recipe is simple, easy, and delicious! Because I’m talking about turmeric this week, I added my own mix of curry spices but feel free to get as creative as possible with yours! You can’t really go wrong.

The other thing I wanted to quickly mention is that since I’m not really into bread, I decided to name this recipe “battered” rather than “breaded”. Do you know if there’s really a big difference between the two? I know we batter fish but can we batter chicken? Why not!

Ingredients:

  • 1 egg
  • Olive oil (as needed)
  • 1/4 tsp garlic powder
  • 1/4 tsp coriander
  • 1 tsp turmeric
  • 1/8 tsp chili flakes
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp shredded coconut – optional!
  • Rice flour (as needed)
  • 4 chicken thighs or 1 large chicken breast cut into small pieces or strips
  • 3 tbsp soy milk, almond milk, or coconut milk

Method

In a  medium-sized bowl, whisk the egg and milk together until frothy. In a smaller bowl, mix about 1/4 cup of flour, the spices and the coconut if you want to add some exotic zing to it. Mix all of the dry ingredients together. Don’t do what I did and mix the spices in with the egg batter. The spices won’t stick very well to your chicken. It’s ridiculous, really!

These are the steamed brussel sprouts that I had with the curried battered chicken.

Then, cut the chicken into strips or small pieces. Then heat your oil in your medium sized frying pan on medium heat. There is a lot of medium-ness happening in this recipe.

The egg and milk mixture…but I goofed and added the spices to this. I was too excited, I guess!

Next is the fun part! Take one of your chicken pieces, dip it the egg batter, make sure it’s covered in eggy goo and then dredge it into your spicy flour mix. Don’t be shy. Make sure that piece is covered with spicy flour. You may have to push the chicken into the flour to ensure that it’s covered.

Finally, you get to cook that sucker. Put the piece in the frying pan and listen to it sizzle. While it’s cooking, you can batter the other pieces of chicken.

The delicious pieces of battered chicken sizzling in the pan!

Cook your chicken for about 5 minutes on each side. I cut one big piece in half to make sure it wasn’t pink on the inside.

I served mine with brussel sprouts, but this would be great on top of brown rice or on top of a salad or even in a wrap! But, if yours turn out anything like mine, you’ll be more than happy to stand in your kitchen eating them off the plate that they are supposed to be cooling on.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Serves 2.

Enjoy!

Recipe: Ginger Beef

Happy Saturday everyone! How’s your weekend going so far?

I don’t know about you, but I don’t eat enough red meat. Why? Well, mostly because I get bored with how to prepare it.  I usually eat more of it when the weather is cooler by throwing it in to tomato sauces or making meat balls out of it. If I had a bbq, I’d totally be making hamburgers  but I don’t. So I’m not. But, this next recipe has made me forget all about juicy hamburgers. Trust me.

It’s another saucy one but just as easy (or easier) than the teriyaki recipe from Thursday. This was even amazing the next day. The combination of the ginger and the honey with the spices gave it so many levels of flavour. I happened to have made this on a cold, rainy day so this was the perfect remedy for feeling blah.

Ginger Sauce Ingredients:

  • 1/4″ piece of fresh ginger
  • 1 tbsp agave or honey
  • 3 tbsps of Bragg’s Liquid Aminos
  • 1 tbsp of apple cider vinegar
  • 1/4 tsp of chili powder
  • 1/4 tsp of black pepper
  • 1/4 tsp of cumin
  • 1 clove garlic
  • 1 tbsp water
  • t tsp cornstarch, optional

Method:

Combine all ingredients (save for the cornstarch, that would be bad for business if yo mixed that in) in a blender or food processor until liquefied.

Done.

 Not to brag, but I saved myself about half a minute and bought my beef pre-cut. But, if you buy steaks, cube them so they are bite sized and easy to eat. Did you know that grocery stores are now selling anti-biotic and hormone free meat at about the same price as the other meat? If you had the choice, why wouldn’t you opt to buy that instead?

 To get started, add a bit of olive oil to your heated frying pan then throw in the beef. Let the beef simmer on one side for a few minutes or until it has browned.

Turn the meat pieces over and add your veggies.

For my veggies, I used a yellow bell pepper (chopped), spinach, carrots (chopped) and green onion (chopped), but be as creative as you like with your veggies. These were what I had on hand.

Pour your ginger sauce over the beef and veggies frying in your wok and let everything simmer for about 10 to 15 minutes (or until the meat and veggies have cooked). You’ll want to stir everything around about half-way through.

Before everything has cooked...
Before… 
After!

I served mine with brown rice pasta but this would be good on its own or with brown rice or quinoa.  I still had left over quinoa, so I was bad ass and mixed a bit of quinoa in with the beef plus the brown rice pasta. It was delicious!

TIP! If you want to thicken your sauce, like I did, remove the hot liquid from your wok after everything has cooked and in a separate bowl, stir in the corn starch with a fork (make sure you smush all the clumps, too). Once it has reached the desired thickness, add it back in to the stir fry.

Side Note: If you don’t feel like adding the veggies, no problem. Just cook the beef with the ginger sauce. You could always serve this with a side salad or whip up that asparagus dish from last week.

Enjoy!

Stay tuned for next weeks post  – all about turmeric!

Recipe: Asian Inspired Stirfry

Is it just me, or is time passing by really quickly? I can’t believe that we’re almost in the middle of May! I feel like I blinked and the year is nearly half over. But, a lot of great things have been accomplished so far this year (like going to Florida for a work conference, making it through my first Bikram class after a hiatus for more than a year, and finding an awesome room mate) so really, there’s no need for me to complain.

The only real thing I have to complain about are my allergies. Those damn dandelions that grow on every inch of land in my neighbourhood are dying and thus, their white little fluffiness is flying around everywhere. Granted, since I’ve started eating better they aren’t as severe as before. Still, I wake up in the morning feeling groggy and exhausted. Sometimes it takes me a minute to remember whether or not I went out drinking the night before or not. Yeah, it’s that bad.

Today’s post isn’t about allergies or amazing trips to Florida, it’s about making a kick-ass stir fry! Last week, I shared with you a recipe for a Thai inspired stir fry and this week, I’m raising the bar with this little diddy,  an Asian inspired stir fry with homemade tereyaki sauce. You’re welcome!

Maybe even hearing the word “home made” is making you cringe. Are you conjuring up images of an old 1950’s house wife slaving away in her kitchen for hours? Don’t. This recipe is super easy and super delicious. Not only that, but you know exactly what you’re putting into your sauce.

Ginger is key for this recipe. It adds a bit of heat and just enough zing to make your mouth water for more. You can even use it as  marinade for chicken or beef. I wish I thought of that before! But it’s still amazing either way.

Ingredients – The Sauce:

  • 1/4 cup of Bragg’s Liquid Aminos
  • 1/8 cup of apple cider vinegar
  • 1/4″ piece of fresh ginger, peeled and minced (or grated)
  • 3 tbsp of agave or honey
  • 1 to 2 cloves of garlic, minced
  • 1/4 cup of water
  • 1 tsp of corn starch

Method:

Combine all of the ingredients, except for the cornstarch, in a small sauce pan.

Cook on medium heat and stir rapidly with a whisk until the mixture has boiled (about 3 minutes or so).

Then, add the cornstarch and mix it in until the liquid thickens. Voila, done!

This was so simple, it wasn’t even funny. Or was it?

Add to your stir fry or use as a marinade for meats.

For my stir fry, I used water chestnuts, carrots, broccoli, green onion and chilli flakes to add some heat. I had some leftover quinoa so I mixed that in with my stir fry. Delicious!

Enjoy!

Recipe: Asaparagus with Lemon and Garlic

What a busy week! Between work, exercising, errands, cooking, writing, socializing, cleaning, commuting, reading and sleeping, I’m spent by Friday. I’m tired just writing this!

If your weeks are anything like mine and even if they’re not (who am I kidding?) you’ll be excited for this recipe. It’s easy and ready within 20 minutes – a fantastic side to any sort of meat dish, too!

Asparagus is great, especially when you buy it fresh. According to this website, here are 8 benefits:

  1. can detoxify our system
  2. has anti-aging functions
  3. is considered an aphrodisiac
  4. can protect against cancer
  5. reduces pain and inflammation
  6. can prevent osteoporosis and osteoarthritis
  7. reduces the risk of heart disease
  8. can help prevent birth defects

Not too shabby, eh? Since it’s an aphrodisiac, why not load up on this super food with someone special and reap the benefits together. I have to say, asparagus combined with garlic will be the newest power couple in the veggie world. Not only will this make one excellent dish but it’s good for your health, too!

Ingredients:

  • Asparagus (cut ends off and then cut in half)
  • 2 tbsp of butter (organic, unsalted) – melted
  • 1 clove garlic – chopped
  • Juice of half a lemon
  • 1/4 tsp paprika
  • 1/4 tsp thyme
  • Chili powder to taste
  • Sea salt to taste
  • Black pepper to taste

Method:

Pre-heat your oven to 350F. Wash and cut the asparagus (make sure you cut those ends off and discard).

Place in a medium-sized baking dish.

In  small bowl, mix the lemon juice, melted butter, spices and garlic (use a whisk if you have one or a fork if you don’t).

Drizzle over the asparagus and cover the dish with tinfoil (shiny side down).

Bake for 15 minutes.

At the half way mark, turn the asparagus using tongs.

Serve as a side dish!

I served mine with coconut chicken (inspired from Thursday’s recipe) mixed with quinoa.

TIP! Combine this GLORIOUS juice with some cornstarch (just add a little at a time until it thickens) in a separate bowl and drizzle over your asparagus.

Serves 2

Cooking time:

Prep: 5 minutes

Baking: 15

Enjoy!

Stay tuned for my next post where I talk about ginger!

Recipe: Thai Inspired Stir Fry

Today’s recipe is an oldy but a goody. If you like Thai food but don’t want leave your apartment to get take-out or not enough funds in the bank to go to Thailand BUT you do have enough veggies in the fridge to make this (more or less) then you are in luck!

In keeping with the garlic theme, I made sure to include garlic in this recipe – and believe you me, it was a wise decision! It added a certain sweetness to the curry that otherwise would not have been there. Or maybe it was due to the coconut milk. Either way, it turned out pretty darned good.

In my quest to find foods that are both antiviral yet delicious, I stumbled upon coconuts. Coconuts for me have become this wonder fruit and I try to incorporate this ingredient into as many meals and drinks as I can on a daily basis. In my previous post all about coconuts, I gush about how not only they are high in magnesium (which is excellent if you are active) but they kill the bad bacteria in your gut and aid to flush it all out. Incredible.

Give this a try and let me know what you think!

Ingredients:

  • 1/2 cup of coconut milk (I used light organic)
  • 1 handful of baby carrots – chopped
  • 1/4 head of broccoli – the florets only
  • 1/4 cup of red onion – finely chopped
  • Chicken (as desired) – make sure it’s cut into bite sized pieces
  • 1/2 bell pepper – cut into strips length-wise
  • 1 small romano tomato – diced
  • 2 baby bella mushrooms – diced
  • 1/4 tsp of chili powder (or to taste)
  • Sea salt to taste
  • Black pepper to taste
  • 1/2 tsp of coriander
  • 1/4 tsp of turmeric
  • 1/4 tsp of cumin
  • 2 cloves of garlic
  • 2 tbsps olive oil
  • 2 servings of brown rice pasta, brown/wild rice or quinoa

Method:

Heat the oil in a pan and add the spices and let this simmer until fragrant (usually about a minute or so). Add the onions and stir.

The red onions sizzling in the pan with the spices.

Then add the chicken pieces, tomatoes and mushrooms. Let all of this goodness simmer for about 5 minutes.

Here she is…in all of her glory….

Next, stir in the coconut milk (you’ll want to slowly mix this in so that it doesn’t splatter everywhere).

This is what I used…YUM!

Flip the chicken pieces over (they should be browned by now) and then add the broccoli and the bell peppers.

Stir everything together. Let everything simmer for about 5 to 10 minutes or until the broccoli has cooked. You’ll know it’s cooked when it starts to appear softer in texture.

By now your rice pasta/rice/quinoa should be ready. Add this in and mix it all in together! Don’t be shy!

Let everything sit for a few minutes and serve.

The final product! I had 2 helpings and even had enough for lunch the next day.

Serves 2-3 people.

Prep time: 5 to 10 minutes

Cook time: 10 to 20 minutes

Total: 30 minutes

Enjoy!

Variety is the Spice of Life!

How many times have you read a recipe and thought, “I have NO IDEA what that spice is (or how to pronounce it) let alone how it will taste?” or “When will I ever use this spice again?” I have.

Before last year when I started my health make-over, I didn’t even own a spice rack! I was so intimidated by spices that if I didn’t recognize one or already have it I would deliberately omit it from the recipe. It’s like saying, “I don’t know what interest vs principle means, so I won’t bother trying to figure that out and I’ll just keep paying the minimum payment.” Imagine? Wait, don’t.

This month, I’m going to try to help take the mystery out of some spices that are not only common but should be added to your dishes frequently. Why? Mainly because not only do they add a punch of flavour but they happen to be very good for you!

Spices are great (and important) because they can turn any basic meal from ordinary to extraordinary!

The spices discussed will be: garlic, ginger, coriander, and turmeric. I consider these to be some of the essential spices.

My plan for the month of May is to demystify them by sharing with you some of their benefits and giving you some recipes to incorporate them in.

There are many others that I wanted to discuss but I wanted to start with these since they are on my top 10 list (yes, I actually have a top 10 list and anyone who knew me in my 20s would be shocked that am this in love with cooking and no longer in a passive-agressive realationship with Dominoes pizza!).

Don’t worry, I promise to do another Spice Month soon to discuss the other six spices that I deem essential and/or amazing.

Stay tuned!

First up: Garlic.

PS: Tell us, what is your  favourite spice?

PPS: What spice would you bring with you on a desert island?

Recipe: Quinoa Patties

Looking for a way to add other grains into your diet? If you’re getting bored of rice, mix things up with quinoa (pronounced KEEN-WAH).

Some quick facts about this super grain:

  • An amino acid-rich protein (a complete protein suitable for vegans) considered to be a grain but actually part of the the leafy green family, like spinach or swiss chard (WHO KNEW?)
  • Contains the high levels of the amino lysine, essential for tissue growth and repair. Lysine is also used to treat cold sores.
  • Great source of maganese, magnesium, folate and phosporus making it useful in combatting migrains, diabetes and atherosclerosis

Did you know that you can purchase quinoa all year round? Find it at either at your local health food store or in the health food section of your grocery store.

This week, I wanted to make something different but not too complicated. With a little digging on the interwebs, I found this recipe.

This was simple enough and one of the only quinoa patty recipes I’ve found that doesn’t require me to purchase a dehydrator (more on that later).

*** I made mine bite sized. Though it took a little bit more time to cook, it was TOTALLY worth it.

I really like their ideas on what to pair it with.  Another treat would be goat cheese, with sliced roasted beets on top. Or avocado with a slice of tomato and some salt and pepper. Or, have it with salad and/or soup. That’s usually my fail safe option. Or you can cut up the patty and put directly on your salad or in a pita or tortilla.  I had a couple for breakfast this morning with my Vega shake. So many options!

Ingredients:

  • 1 cup quinoa, rinsed (organic if possible)
  • 2 cups water or broth
  • 2 eggs, lightly beaten
  • 1/4 cup onion, finely diced
  • 1 clove garlic, chopped
  • 1/4 cup flour (I like to use rice flour)
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • oil for frying (olive, coconut, saffoil, grapeseed…)
* I also added some chili powder to spice it up a bit. Feel free to add any spices that you prefer!

Method

Simmer the quinoa in the water for approximately 15 minutes. By then , the liquid should be absorbed and the quinoa should be tender. When it has finsihed cooking, let it cool for a bit.

Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.

Here's the quinoa mixed with all of the ingredients.

Heat the oil in a pan over medium heat.

Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side.

The bite sized patties frying in the pan...they smelled SO good!

Set aside on paper towels to drain.

The first few that I made...I must have ate about 5 of them, you know...to make sure they came out alright 😉

 
 
 
 
Here they are, the finished product, served on top of my spinach salad!
 
 
 
 
 

___________________

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Enjoy!

_________

Tell us, how do you prepare your quinoa? What is your favourite dish?

Up next…spicing it up with spices!

Recipe: Veggie Stir Fry with Whole Grain Rice

In keeping with my theme of Whole Grains, I’ve decided to share a simple recipe for a veggie stir fry. Stir fries have been featured quite a bit on this blog mainly because they are so easy to make and … Continue reading

Recipe: Rice Pasta with Goat Cheese and Broccoli

The final Product!

One of the things that I had time giving up, and this may sound disgusting to some, was the Canadian classic, Kraft Dinner. Even just talking about it makes me want to bust open a pack of KD and throw in some butter, some whole milk and then, after it’s been cooked and that powdery “cheese” goodness has been lovingly mixed in with those enriched yet bleached wheat noodles, I’d drench it in ketchup (and maybe add some hot dogs to it).

Now that I know better – that sounds like a recipe for disaster – even though my stomach is growling at the thought.

I’ve had to come up with other creative ways to include my love for pasta and my love for gooey cheese in a nutritious dish.

This, my friends, has become an oldy but a goody!

NOTE: If you don’t like broccoli, I won’t hold it against it you. You can always substitute it for spinach or even roasted green or red peppers or even zucchini – actually, any veggie that you think would be delicious. But I wanted to keep this somewhat simple, so I went with broccoli.

Ingredients:

  • 2 cups of brown rice pasta (spirals, penne, whatever you prefer, just not spaghetti – doesn’t bode well).
  • 1/2 head of broccoli
  • 1/2 of a large portabello mushroom or 3 baby bellas – chopped
  • 1/4 cup sundried tomatoes
  • 1/3 large red onion – finely chopped
  • 1 cup of goat mozerella cheese – shredded
  • Olive oil
  • 1/4 tsp of black pepper
  • 1/4 tsp of sea salt
  • 1/2 tsp of coriander
  • 1/2 tsp of chilli powder
  • 1/2 tsp of 0regano
  • Garlic (2 cloves, minced)

Method:

Boil water and cook the rice pasta. TIP: Add a table spoon of olive oil to the water so that the pasta doesn’t stick together.

While the pasta is cooking, steam the broccoli (should take about 10 to 20 minutes, but keep an eye on it). When it’s tender, it’s ready!

Pre-heat the oven to 350F.

In the meantime, in a medium frying pan, heat 1 table spoon of olive oil and add your spices. Let them simmer for about a minute or until fragrant. Then add your onions and stir until they become soft.

Then add the mushrooms, sundried tomatoes and garlic. Let this simmer for about 5 minutes or until mushrooms are tender. Layer so that the rice pasta goes in first, then the veggies, then the cheese.

When the pasta has finished cooking, drain it and add it to the frying pan. Same goes with the broccoli. TIP: Once the broccoli florets have been steamed, cut them into smaller pieces or in half.

Mix all ingredients together. Let the flavour soak in for a couple minutes then transfer to a medium sized baking dish. Add the shredded goat mozerrella cheese on top and bake for about 10 minutes or until cheese starts bubbling.

Remove from oven and let cool for  a few minutes before serving.

Serves between 2 and 3.  Serve with some chicken or fish and salad or on it’s own – why not?

Cook time: 30 to 40 mins

Enjoy!

Whole Grain 5 Blend Rice

I experimented with some new rice last night. I had found it at the most magical place on Earth – the Bulk Barn (more on that later). I was getting bored of the same old brown rice and brown rice pasta so I decided to mix things up a bit. Living on the wild side, I know!

It’s called: Whole Grain 5 Blend (long grain brown rice, grano, Colusari red rice, sprouted brown rice (YES PLEASE!) and wild rice).

Here it is!

The verdict? Delicious! Definitely loading up on more of that stuff on my next trip to the Bulk Barn.

And here's what it looks like...

Ingredients:

  • 1/4 tsp of pepper, chili powder, turmeric
  • 1/2 tsp of coriander and paprika
  • 2 tbsp grape seed oil (olive oil or coconut oil as a substitute)
  • 1 clove garlic minced
  • 1/4 smal onion, chopped
  • 1/2 a chicken breast chopped
  • 1/4 cup lentils – cooked or canned
  • 1 lime (juice)

Veggies of choice:

  • 1/2 red bell pepper
  • small handful of baby carrots
  • 2 handfuls of baby spinach
  • 1 romano tomato diced
  • 1 generous handful of sprouts
  • 2 baby potatoes, chopped
  • Rice – 1/2 cup of cooked rice (brown, wild, mixed, brown rice pasta)

Method:

Cook rice (as per the instructions) while you prepare and cook your stir fry (takes about 30 minutes).

Put the oil in the pan, then spices, then chicken. Next, add your onion, tomato, potatoes, garlic and lime juice.  Let simmer for  a few minutes. Flip over chicken pieces when they are a brown on one side. While they are simmering, add red bell pepper, spinach and sprouts.  Let simmer and mix occasionally. When the rice has cooked add about 1/2 a cup (or however much you prefer) to the pan along with the lentils. Stir and let it sim-simmer (you want the flavours to mix).

This is enough for 2 servings (one for dinner and one for lunch).

The finished product... What I brought for lunch today.

Enjoy!