Sunday, October 30, 2011

Shrimp Cocktail w/ Homemade Seafood Sauce


Ingredients
- 6-12 prawns, peeled and de-veined
- 2-3 iceberg lettuce leafs
- green onion for garnish (optional)

Seafood Sauce
- 6 tbsp ketchup
- 2 tbsp horseradish sauce
- 2-3 drops worcester sauce
- squeeze of lemon

Directions

Seafood Sauce
Combine ingredients (ketchup, horseradish sauce, worcester sauce, and lemon) in a small bowl.  Set aside.

Chop lettuce and line the bottom of a martini glass (about half full).  Top with seafood sauce.  Arrange cold shrimp on top with tails hanging off the side of the glass.  Garnish with chopped green onion.

Enjoy!


- Nutritional Info (per shrimp w/2 tsp sauce) -
Calories - 18  Fat - 0     Carbs - 1     Protein - 1    Fibre - 0

Sunday, October 23, 2011

Chicken Vegetable Soup



There have been plenty of colds going around our house lately so this soup has been a staple.  It takes a bit of time to make, but is well worth the effort!  This is another original recipe from my wonderful husband.  :) 


Side note: If you're not a hater of celery like myself,  I hear that a stalk or two, chopped and mixed in with the other vegetables, is quite a tasty addition to this recipe. ;) 
Ingredients
- Whole chicken
- 4 L of organic chicken broth
- 3-4 bay leafs
- 1 tbsp basil, + 1 pinch
- pepper, to taste
- 2 large onions
- 2-3 medium carrots 
- 4 medium potatoes
- 1 medium sweet potato
- 1 medium turnip
- 3-5 cloves garlic
- 2 cups fresh or frozen corn

Directions

Broth 


Clean and rinse chicken.  Poke holes in chicken with a small utility knife (this helps cook it faster, and allows for the juices to flow through). 


Put chicken in big stock pot, fill it with water, about 2-3 inches above the chicken.

Throw 2-3 bay leafs in the water with a pinch of basil, boil on high. 

Boil the water until water level reduces to the top of the chicken.  When it reaches that level, lower the heat to medium high and cover. Baste the chicken as the water level goes down. 

Prep


Peel, cut, and dice your vegetables (potatoes, sweet potatoes, turnips, onions, carrots), set aside in a big bowl).


Crush garlic, and add into the bowl of prepped vegetables. 

When the water has boiled down to less than half of the height of the chicken, remove the chicken from pot and place in a strainer within a bowl and let the chicken drain and cool enough to handle. 


Add chicken broth to the boiling base, get back to boiling temperature, and add chopped vegetables, corn, and 1 TBSP of Basil and pepper to taste. 


Now here's the fun part. Gently separate skin from chicken and discard.  Peel as much meat from the chicken as you can, removing bones, etc.  Put meat only back into the pot with the vegetables.  


Once the soup is back to a good boil, reduce the heat to medium/high until the vegetables are tender, soup has thickened, and the flavours have blended (up to an hour). 

Once the soup is ready it can be served immediately or it can be simmered on low. The longer it is simmered the more the flavours come alive.


Sunday, October 9, 2011

Coconut Chicken with Apricot Dipping Sauce


I have always been a huge fan of coconut.  I love every aspect of the coconut.  Fresh, dried, raw, cooked, in juice, in an oil.  It was only natural that I would end up trying coconut in a savoury dish.  I was quite pleased with the results. 

Ingredients
- 2 chicken breasts
- 2 eggs, lightly beaten
- 3/4 cup all purpose flour
- 1 pkg unsweetened coconut

Apricot Dipping Sauce
- 6 tbsp apricot jam
- 3 tbsp honey
- 1 green onion

Directions
Cut chicken breasts into strips (about 5 per breast).

Place flour, eggs, and coconut into separate medium bowls.

Dip chicken strips in flour.  After all chicken is coated, dip strips into eggs, and then coconut.

Bake in 420 degree oven for about 20 minutes, or until coconut is golden brown.

Apricot Dipping Sauce

Mix apricot jam and honey, heat in microwave for 20 seconds.  Top with chopped green onion.

Enjoy!

Sunday, October 2, 2011

Spaghetti Squash Parmesan



With fall comes an abundance of squash, either in your local supermarket or if you grow your own.  Squash is nice because it has a great shelf life (it can be stored for months).  Spaghetti squash is a great substitute for noodles, and with their long, stringy appearance, they certainly look like their namesake. This recipe usually fills both me and my husband up for dinner, with hearty leftovers for lunch the next day. 
Ingredients
- 1 medium spaghetti squash
- 1 tsp olive oil
- 1 cup of your favourite marinara
- 1/4 cup parmesan cheese
- salt & pepper to taste

Directions

Slice spaghetti squash in half and scoop out seeds/insides with spoon until clean.  Rinse out the halves. 

Place face down (shell side up) in a baking dish filled with a few inches of water.  Bake in a preheated 375 degree oven for approximately 45 minutes (until lightly golden brown, when flesh is soft when pierced).  

Place squash face side up on plate and drizzle with olive oil.  Add warm marinara sauce and top with freshly grated parmesan cheese.

And salt & pepper if desired.


Enjoy!

- Nutritional Info (1/4 recipe) -
Calories - 204   Fat - 10     Carbs - 27     Protein - 9    Fibre - 6
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