Archive for December, 2014
I found this recipe in a magazine called Inspire, which is handed out free at a grocery store where I live.
- 1 teaspoon each of salt, cumin and coriander (we didn’t use cumin)
- 8 chicken thighs (we used 4 chicken breasts instead)
- 1/4 cup of canola oil (we used just enough to coat the base of the skillet)
- 2 cups raspberries
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon pepper
1. Preheat oven to 400F. In a small bowl, mix together salt, cumin and coriander. Rub into both sides of chicken. Brown chicken 3-5 min on each side.
2. Transfer chicken to an oven dish and bake 20-25 min or until chicken is cooked through.
3. Meanwhile, in a medium saucepan, combine raspberries, water, sugar and balsamic vinegar. Simmer over medium-low heat, mashing raspberries with form until they breakdown and sauce thickens, about 10 minutes. Season with pepper. Serve over chicken.
Verdict: Although we followed the recipe exactly as above for the sauce, ours never really thickened. I also found it a little too sweet when paired with chicken (and rice, which we served with the meal). I was also not too fond of all of the raspberry seeds.
This was another recipe I found in an Inspire magazine that is available free in a grocery store where I live.
- 1/2 package of puff pastry, thawed
- 1/2 cup of almonds, chopped
- 1/4 cup of sugar + 1 tablespoon of sugar
- 1 tablespoon flour
- 3 cups blueberries, divided
1. Preheat oven to 425F. Roll out pastry into a 12×12 inch square. Fold in edges to make 1/2 inch border. Transfer to a baking sheet.
2. Mix chopped almonds, 1/4 cup sugar and the flour in a small bowl. Sprinkle over puff pastry. Spread 2 cups of blueberries on top and sprinkle with remaining 1 tablespoon sugar.
3. Bake 20 min or until edges brown. Sprinkle with remaining blueberries.
Verdict: I thought there was something missing from this recipe. While the blueberries and almonds were good together, I wish that the recipe overall had a deeper flavour. Thinking about flavours that go well with blueberries, I am not sure what I would add (white chocolate? Nutmeg? Lemon?) but I think something should be.
I found this recipe in the French language newspaper Metro. Recipe makes 2 pies.
- 2 pie crusts
- 2 cups brown sugar
- 3 tablespoons of flour
- 2 eggs, beaten
- 1 370ml can of carnation milk
- 1 teaspoon almond extract (we used vanilla)
- 2 apples, peeled and sliced (we used 3 apples between the 2 pies)
- Cinnamon to taste
1. Place the two pie crusts in two pie dishes and bake at 400F for 10 min.
2. Mix together the brown sugar, flour, eggs, carnation milk and almond/vanilla extract until homogenous.
3. Place apples so that the cover the base of each pie crust. Sprinkle with cinnamon.
4. Pour the brown sugar mixture evenly over the apples in both pies.
5. Bake at 350F for 35 min.
Verdict: More of a sugar pie with apples than an apple pie, but it was delicious. The sugar mixture wasn’t too sweet and it had a nice silky texture.
I found this recipe in the magazine Inspire, which used to be offered free at grocery stores where I live.
- 1/2 teaspoon each of salt and paprika
- 1/4 teaspoon pepper
- 1 pork tenderloin (500g)
- 1 tablespoon of Honey-Dijon dressing
- 1 teaspoon vegetable oil
- 1/4 cup apple juice
- 1 red apple, cored and cut into wedges
- 1 clove of garlic, minced
- 1 tablespoon thyme
- 4 Brie slices, about 1/8 inch thick (we used more because I think our pork tenderloin was a little bigger and/or we cut it into more slices)
1. Mix together salt, paprika and pepper. Slice pork into 8 equal pieces and season with salt mixture. Flatten any thicker pieces.
2. Heat the dressing and oil in a skillet. Add the pork and cook 2 minutes on each side. Add the apple juice, apple, garlic and thyme. Cover and lightly simmer, turning pork once, cooking 3 minutes on each side, until pork in cooked through.
3. Place Brie over pork.
Verdict: I was a little nervous about this dish, because I have never cooked pork that wasn’t bacon, but it was an easy and delicious recipe. For my tastes, I think I let the apple wedges get a little too mush making sure that the pork was cut through. I also wish that the apple juice left in the skillet had been a little thicker so that it could be used as a sauce.