Archive for December, 2011
This is another recipe I got from the Inspire magazine at my grocery store.
- 5 garlic cloves, minced (we just used garlic powder to taste), divided
- 4 skinless chicken breasts
- 1 tablespoon paprika
- 3 tablespoons olive oil, divided
- 4 cups eggplant, cut into small pieces and soaked in cold water 5 min
- 1 cup zucchini, cut into rounds
- 1 large onion, sliced
- 1 orange bell pepper, cut into small pieces (omitted because I don’t like peppers)
- 1 1/2 cup diced plum tomatoes
- 1/2 teaspoon salt
- 3 tablespoons oregano
- 2 sprigs rosemary, torn into pieces (we just sprinkled some dry rosemary)
- 3/4 cup peas (we used 1 small can)
1. Preheat oven’s broiler. Spread 1 tablespoon 1 garlic and the paprika on chicken. In a large skilled, heat 1 tablespoon of the olive oil and brown chicken on both sides, 1 to 2 min. Transfer to baking dish and broil until cooked through, 6 to 8 min (I am not sure if it was because our pieces were a little large, but our chicken took double this to cook. We turned them at the half-way point).
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add eggplant and cook until soft,3 min. And zucchini and cook another 5 min. Set aside.
3. Heat remaining 1 tablespoon of olive oil in a skillet over medium heat and cook onion, pepper and garlic (the magazine said to use 1 tablespoon of the garlic on the chicken and to use whatever is left here. We just did to taste), 8 to 10. Add tomatoes, salt, oregano and rosemary. Cook 15 to 18 min.
4. Stir in peas and eggplant mixture. Cook 3 more min. Serve vegetables with chicken.
Verdict: I found this recipe a little complicated. The chicken was dry. And we didn’t get the sauce like there was in the picture, because the cooking process kind of reduced it.
I found this recipe in Inspire, a free food magazine handed out at my grocery store.
- 1/2 cup unseasoned breadcrumbs
- 4 teaspoons basil
- 1 tablespoon Parmesan cheese
- 1 teaspoon salt
- 1 egg
- 12 slices of eggplant, about 1/4 inch thick
- 4 teaspoons olive oil
- 4 sub-style buns
- 3 tablespoons Herbed tomato sauce
- 1/4 to 1/2 cup shredded mozzarella cheese (depending on how much you like!)
1. Preheat oven to 425F.
2. In a shallow bowl, combine breadcrumbs, basil, Parmesan cheese and salt. Whisk egg in another shallow bowl. Dip eggplant slices in the egg and then coat with breadcrumb mixture.
3. Place slices on a parchment paper lined baking sheet. Drizzle with olive oil. Bake 15 min. (We turned once about halfway through.)
4. Divide eggplant evenly between 4 buns. Spoon on sauce. Top with cheese. Broil for 2 min until bun is toasted and cheese is bubbly.
(I wish I had remembered to snap a picture!)
Verdict: Eggplant is one of those foods I am appreciating more as I grow up! These sandwiches were very good. For my taste, they needed more sauce, but still good!
I found this recipe in a Magazine called Inspire that they give out free at my grocery store.
- 2 cups broccoli florets
- 4 skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Mayonnaise style dressing (we used a Caesar salad dressing)
- 1 tablespoon Dijon mustard
- 1 onion, finely chopped
- 3/4 cup shredded cheddar cheese
- 2 tablespoons sliced almonds
1. Preheat oven to 375F.
2. Blanch broccoli in boiling water for 3 min. Drain and rinse under cold water. Set aside.
3. Arrange chicken on a foil lined baking sheet or in a baking dish. Sprinkle with salt and pepper.
4. Combine dressing and mustard. Stir in broccoli, onion and 1/2 cup of the cheese. Spread evenly over the chicken pieces. Bake 15 to 17 min, until chicken is cooked through.
5. Sprinkle remaining cheese and almonds on top. Broil until cheese is lightly browned.
Verdict: I liked this recipe, but didn’t love it. I am not sure why this didn’t come together as a meal for me, but there was a depth of flavour I thought was lacking.
I found this recipe in the French Metro Newspaper.
- 3 carrots, sliced
- 4 potatoes, cubed
- 1 onion, chopped
- 1 leek, sliced
- 2 tablespoons butter
- Chicken broth
- 3 bay leafs (we didn’t have any)
- 15% cream (I think we used about 1/4 cup)
- Salt and pepper to taste
1. Brown all of the vegetables. Add enough chicken broth to cover all vegetables. Add bay leafs. Cook until vegetables are tender.
2. Remove bay leafs. Use an immersion blender to cream all the vegetables. Add cream, salt and pepper to taste.
Verdict: I am not a fan of recipes that don’t have exact measurements. I also think this soup needed a lot of salt to give it taste, which I am also not a fan of.