This marries the best of these ingredients.
Ingredients:
4 chicken cutlets (or 2 breasts cut in half lengthwise)
3 cloves garlic, chopped
1 container baby spinach (about 3 cups)
1 small jar artichoke hearts, chopped
1/2 cup chicken stock
1 tbsp olive oil
1/2 cup plain Greek yogurt
2 tsp dried basil
salt and pepper
1/2 cup sun dried tomato pesto. (you can substitute chopped sun dried tomatoes in oil)
Season chicken cutlets both sides with salt and pepper. In a heavy skillet heat olive oil until hot, add chicken and brown on both sides- 3 min per side. Remove and keep warm in a dish on stove. Add garlic, artichokes to oil (add 1 tsp more if needed) and saute 2 min until fragrant. Add spinach and sun dried tomato pesto. Stir until spinach is wilted. Sit in chicken stock and scrape the bits from the bottom of the pan. Slice chicken into bite size pieces and add back into skillet. Turn heat off and gently stir in yogurt.
Served tonight with oven roasted fries- red potato and sweet potato. and steamed broccoli. Enjoy!
Sunday, February 24, 2013
Saturday, February 16, 2013
Yellow Split Pea Soup
I love making a hearty soup when its snowing. This version is even better with a leftover ham bone. If you don't have one, the vegetarian version will be just as good.
Ingredients:
2 Tbsp xtra virgin olive oil
2 carrots, chopped
2 celery, chopped
2 onions, chopped
2 cloves garlic, chopped
1 ham bone
1 qt Rachael Rays low sodium chicken stock in a box
2 cups water
bag of dried yellow split peas, rinse and soak covered with water for 1 hour and drain, if needed
1 can butter beans, rinsed and drained
3 handfuls baby organic spinach
1 tbsp racheal rays seafood seasoning, (if you cant find it you can add whats in it- about 1/4 tsp each- cracked black pepper, onion powder, lemon peel or rind, smoked paprika, celery seed,
1-2 tsp sea salt
2-3 tsp cracked black pepper
1 tsp cumin
1/2 tsp turmeric
Heat olive oil in dutch oven and saute onion, carrots and celery for 3 min. Add garlic for another 2 min. Lay ham bone on top and add peas and beans. Cover with the chicken stock and water. Add seasonings and stir. Bring to a boil and turn back down to simmer for 1 hour. Add spinach for another 40 min.
Ingredients:
2 Tbsp xtra virgin olive oil
2 carrots, chopped
2 celery, chopped
2 onions, chopped
2 cloves garlic, chopped
1 ham bone
1 qt Rachael Rays low sodium chicken stock in a box
2 cups water
bag of dried yellow split peas, rinse and soak covered with water for 1 hour and drain, if needed
1 can butter beans, rinsed and drained
3 handfuls baby organic spinach
1 tbsp racheal rays seafood seasoning, (if you cant find it you can add whats in it- about 1/4 tsp each- cracked black pepper, onion powder, lemon peel or rind, smoked paprika, celery seed,
1-2 tsp sea salt
2-3 tsp cracked black pepper
1 tsp cumin
1/2 tsp turmeric
Heat olive oil in dutch oven and saute onion, carrots and celery for 3 min. Add garlic for another 2 min. Lay ham bone on top and add peas and beans. Cover with the chicken stock and water. Add seasonings and stir. Bring to a boil and turn back down to simmer for 1 hour. Add spinach for another 40 min.
Saturday, February 2, 2013
Tom Kha Gai, my version
I found a recipe for this amazing soup on Pinterest, but could not find lemongrass which is a unique flavor and lacking ambition to look further, I made this soup my own way. Tasted pretty good. Someday I will make the orginal version, but for now. enjoy!
Ingredients:
1 1/2 Tbsp Canola Oil
1 1/2 Tbsp red curry paste (Thai)
1 lime, juiced
1 clove garlic, minced or grated
3 cups chicken stock (not broth)
3 cups coconut milk (I used 1 can Goya coconut milk which is semi-solid) and 2 cups cocount milk from a box. (found wiht the packaged milk) or you can use the refrigerated kind sold with the milk)
6 sliced fresh ginger (I remove before serving)
2 Tbsp Fish Sauce
1 chicken breast
1 container fresh mushrooms, washed and sliced
1 carrot, sliced thin
handful snow peas, cut in half
1/2 lb raw shrimp, cleaned and shelled
1/4 cup fresh basil, chopped (or use dried)
handful chopped cilantro for garnish
Heat oil and add curry paste, stirring. Add stock, coconut milk, vegetables, chicken, lime juice, fish sauce and ginger. Season with 1 tsp salt. Bring to simmer and cook until chicken can be pulled apart, about 15-20 min.. Remove chicken and shred, add back to pot. Add shrimp and cook another 4-5 minutes until pink. Remove from heat and add cilantro.
Ingredients:
1 1/2 Tbsp Canola Oil
1 1/2 Tbsp red curry paste (Thai)
1 lime, juiced
1 clove garlic, minced or grated
3 cups chicken stock (not broth)
3 cups coconut milk (I used 1 can Goya coconut milk which is semi-solid) and 2 cups cocount milk from a box. (found wiht the packaged milk) or you can use the refrigerated kind sold with the milk)
6 sliced fresh ginger (I remove before serving)
2 Tbsp Fish Sauce
1 chicken breast
1 container fresh mushrooms, washed and sliced
1 carrot, sliced thin
handful snow peas, cut in half
1/2 lb raw shrimp, cleaned and shelled
1/4 cup fresh basil, chopped (or use dried)
handful chopped cilantro for garnish
Heat oil and add curry paste, stirring. Add stock, coconut milk, vegetables, chicken, lime juice, fish sauce and ginger. Season with 1 tsp salt. Bring to simmer and cook until chicken can be pulled apart, about 15-20 min.. Remove chicken and shred, add back to pot. Add shrimp and cook another 4-5 minutes until pink. Remove from heat and add cilantro.
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