Let’s just say that we love to cook! We try to always eat fresh, healthy, and wholesome foods. We try not to eat pre-prepared, packaged foods, and thus, make most everything we eat from scratch. Over the years we have tried many recipes, some of which we’ve tweeked, re-invented or completely thrown out because they simply didn’t turn out the way in which we expected.
As many have asked us for our recipes, most notibly my mother, I’ve decided to make a recipe page to post some of our favourites. They are not in any particular order, so take a gander, pull out your cooking gear, and enjoy!
Roast Chicken with Olives and Prunes
By the Canadian Living Test Kitchen
1 chicken , (about 3 lb/1.5 kg)
¾ cup (175 mL) pitted prunes
½ cup (125 mL) pitted green olives
3 tbsp (45 mL) sherry vinegar or cider vinegar
2 tbsp (25 mL) olive oil
3 cloves garlic , smashed
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
1 lemon, quartered
Cut chicken into 10 pieces. In roasting pan, toss together chicken pieces, prunes, olives, vinegar, oil, garlic, salt, pepper and lemon.
Roast, skin side up, in 450°F (230°C) oven, basting occasionally with pan drippings, until juices run clear when chicken is pierced, about 40 minutes.
Transfer chicken to platter. Remove lemon and squeeze juice into drippings; return lemon rinds to pan and whisk to combine. Pour over chicken.
Turkish-Style Stuffed Eggplant
By the Canadian Living Test Kitchen
1/3 cup (75 mL) bulgur
2 eggplants, (each 1 lb/500 g)
2 tbsp (25 mL) lemon juice
1 ½ tsp (7 mL) salt
2 tbsp (25 mL) olive oil
1 lb (454 g) ground lamb or ground beef
4 cloves garlic, minced
2 tbsp (25 mL) tomato paste (I use the whole can)
2 cups (500 mL) diced Spanish onion, (about half)
1 tsp (5 mL) ground cumin
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) cayenne pepper
¼ cup (50 mL) chopped fresh parsley
1 tsp (5 mL) dried mint
2 small tomatoes, sliced
In saucepan, bring 3/4 cup (175 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook until no liquid remains, about 10 minutes. Fluff with fork; set aside.
Meanwhile, pressing lightly, roll eggplant over work surface to loosen flesh; cut in half lengthwise. With spoon, scoop out flesh, leaving ½-inch 1 cm) thick shells. Sprinkle shells with 1 tbsp (15 mL) of the lemon juice and ½ tsp (2 mL) of the salt; set aside. Chop flesh.
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté lamb, garlic and ¼ tsp (1 mL) of the remaining salt until meat is no longer pink. Drain fat. Add tomato paste; cook until no liquid remains, about 3 minutes. Stir in bulgur, breaking up with spoon; transfer to large bowl.
Heat remaining oil over medium-high heat; sauté chopped eggplant, remaining salt, onion, cumin, cinnamon and cayenne until vegetables are softened and golden, about 5 minutes. Add to lamb mixture. Stir in parsley, mint and remaining lemon juice.
Fill eggplant shells with lamb mixture; place in casserole dish just large enough to hold them snugly. Spread tomato slices over top. Cover with lightly greased foil. Bake in 400°F (200°C) oven for 1 hour.
Tip: Slice a small piece off the bottom of each eggplant half to make it sit flat in the baking dish.
1 ½ cups flour (pastry or all-purpose or a mix)
1 ½ tsp baking powder
1/2 tsp baking soda
¼ tsp salt
¼ cup brown sugar
1 cup milk
1 tbs lemon juice or white vinegar
100 mL apple sauce (1 lunch size container)
60 mL agave or molasses (a bit more than a 1/4 cup)
1 ½ cups bran (POST or ALL-BRAN)
1 ½ cups goodies (raisins, chocolate chips, coconut, pumpkin seeds, fresh blueberries – feel free to mix & match, but you only need 1 1/2 cups total)
Lemon zest from 1 lemon adds a nice flavour, but it’s not required (espcially if mixed with blueberries)
1. In a large bowl, combine flour, baking powder, baking soda, salt, and brown sugar. Set aside.
2. In a small bowl (I use a 4-cup measuring glass), measure milk and add lemon juice. Let stand 5-minutes.
3. Stir (in the small bowl) the egg, apple sauce and agave/molasses. Mix well. Add bran.
4. Pour wet ingredients over the dry and stir just until moistened.
5. Stir in your choice of goodies!
6. Fill paper-lined, greased or silicone muffin pan with batter.
7. Bake at 400° for 20 minutes.
4 tbs butter
5 cloves of garlic, minced
1 ½ tbs of chipotle chiles in adobo sauce
½ cup of orange juice
1 tbs of Worcestershire sauce
¾ cup of fresh cilantro, chopped
4-5 chicken breasts
1 tsp yellow mustard
salt and pepper to taste
In a large skillet melt the butter over medium-high heat. Add garlic and chipotle and cook about 30 seconds. Stir in the orange juice, Worcestershire sauce, and 1/2 cup cilantro. Bring mixture to a boil, and then add chicken. Cover the skillet and simmer over medium-low heat for about 5 minutes. Flip the chicken over and continue to simmer in the covered skillet until the chicken is done (160 degrees) about 5 to 10 minutes more.
Transfer the chicken to a plate and cover it with foil to keep it warm and let it rest. Increase the heat under the skillet to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Remove skillet from the heat and whisk in the mustard. Set the skillet aside.
Uncover the chicken and using two forks, shred it into bite-sized pieces. Return the chicken to the skillet. Add the remaining cilantro and stir until everything is well combined. Season to taste with salt and pepper. Serve with tortillas and desired taco toppings.
1 cup red lentils
1 cup onion, diced
1 bigish tomato, diced
2 cloves garlic, minched
¼ tsp turmeric
1 tsp cayenne pepper
¾ tsp salt
1 tsp ground coriander
½ teaspoon cumin
2 cups water.
Measure out everything, (we usually go pretty heavy on the spices). Throw it in a pot, and let it boil/simmer until lentils are tender. The longer it cooks the better, so you can even turn the heat right down and let it simmer for about an hour. When it’s cooked, pour over quinoa, rice, noodles, or whatever suits your fancy. We use quinoa.
Harira: Moroccan Chickpea Stew with Chicken and Lentils
By Emeril Lagasse from theFoodNetwork
Total time: 10 hr 25 min
Prep time: 20 min
Inactive time 8 hr 0 min
Cook time: 2 hr 5 min
1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing
Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer.
Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.