I will go for savoury 95% of the time (unless I am at Le Petit Dejeuner for waffles).
However, I somewhat recently was given 3 lovely jars of Bonne Maman jam at a fabulous blogger brunch party at the Tempered Room. The food — despite being sweet — was incredible, the jams were bright and fruity, and the company was inspiring. But, I rarely use jam, so what was I going to do with it?
Does roasting a whole chicken seem intimidating to you?
That is the response I get from most people when I ask them why they don’t do it. They just don’t know how. Well, I am here to solve that!
I have been cooking up lots of roast chickens to master the easiest recipe just for you. It is actually much easier than cooking any other piece of the chicken on its own, plus it tastes way better! You get deliciously crispy skin with this recipe, which any “good” dietitian would tell you to throw away … but I won’t do that. I love it (don’t tell).
The only thing you need when roasting a whole chicken is a bit more time to cook it (~1.5 hrs). So yes, you have to plan a bit! Or, you can butterfly the chicken (cut out its backbone and flatten it) to cut the cooking time in half (40-50 min). Here’s a video that shows you how to do that.
I was recently asked what my favorite cuisine was and struggled to come up with an answer. After making this recipe I think I might have to go with Mexican! Although others (Indian and Thai) are VERY close runners up.
I went on a girls trip to Cancun a few years ago and still think about how delicious the guacamole and fresh salsa were!
This recipe is a lot easier to make and healthier than authentic enchiladas but just as tasty! It reheats and freezes perfectly too. Using flavored tortillas can add a punch of flavor and fun color. Or, if you have the time, you could get really fancy and make your own!
How should you celebrate this fabulous month? Making the delicious recipes off my blog is a good start, but why not make a nutrition month goal?
The theme of nutrition month 2013 is “Best Food Forward: Plan, Shop, Cook, Enjoy!” Here are some tips for some things to try this month:
Get each family member to write down their favorite recipe and the shopping list for it; keep those lists on hand for quick ideas when you’re in a pinch at the grocery store
Have each family member responsible for planning meals for 1-2 days out of the week (kids are more invested in helping and eating if they help plan and this is a great teaching tool for them as well!)
Get a dry erase board and stick it to your fridge, use it to write out your weekly meal plan. That way whose ever home first knows what’s for dinner and can start the prep.
Write a shopping list … and stick to it! This will help you spend less money on impulse buys and things you don’t need at the store.
Start your prep when you unpack your groceries: hard boil some eggs, wash and chop veggies, put washed fruit in a bowl by the front door, portion and freeze large packs of meat etc.
Cook and enjoy food with friends and family. There are countless studies showing the benefits of enjoying good, wholesome foods with others.
If all else fails my most important nutrition month tip is to stick to real, simple foods!
In honor of promoting real and simple food I am blogging about my favorite weeknight chicken recipe. It is so fast (about 5 min to prep) and so delicious!
Source: modified from allrecipies
4 boneless, skinless chicken breasts
4 tsp taco seasoning
1 cup salsa
3/4 cup shredded aged cheddar cheese
Preheat oven to 375 F
Place chicken breast in a lightly greased 9×13 baking dish and sprinkle both sides of breasts with taco seasoning
Top each breast with 1/4 cup salsa (sometimes I like more, especially if it’s homemade salsa!)
Bake in preheated oven 25-35 min, or until internal temp reaches 165 F
Sprinkle chicken evenly with cheese and bake for another couple min until the cheese melts
Top with Greek yogurt and serve
The first time my mom made this recipe she accidentally bought vanilla Greek yogurt to top it with…. and liked it! ..Weird I know… I think moments like this run in the family. What recipe “mistake” have you made that ended up working out?
There’s nothing like sitting down with a fuzzy blanket, a feel good movie (go see Silver Linings Playbook, I loved it), a glass of wine and a steaming hot noodle bowl. Perfect Friday night? I think so. This recipe is fast, easy and versatile. What a perfect way to unwind after a tough week (especially if you are recovering from a cold like everyone seems to be, load up on that ginger!).
I love bok choy so I added extra, it is such a delicious little cabbage and nutrient packed! If you have never tried it run to the grocery store, buy some, come home, wash it, chop it, throw it in a pan with some garlic, olive oil, a little sesame oil, ginger, caramelized onions and a little soy sauce. It’s an awesome side dish. I like it even better topped with a fried egg and served with a piece of fresh bread or on rice for dinner.
If you don’t like rice noodles, or just want something with a little more fiber, you can replace the rice noodles with whole wheat linguine or spaghetti noodles. To make adding ginger to dishes a breeze, peel it using the back of a spoon to scrape the skin off and then freeze it. The frozen chunk will grate nicely into your dish, my freezer is always stocked with this ready to go.
Gold Star Nutrient: Vitamin K, 1 cup cooked bok choy has 74%DV. Vitamin K allows your blood to clot normally, helps strengthen your bones, helps prevent postmenopausal bone loss, and helps prevent calcification of your arteries
1 tbsp ginger root, grated (or to taste, I like more)
4 cloves garlic, crushed
1 large sweet onion
3 tbsp fish sauce (can replace with ½ soy and ½ Worcestershire sauce)
1 8oz package of wide rice noodles
2 cups bok choy, chopped, stems and leaves separated
1 cup bean sprouts
4 green onions, minced
4 tbsp chopped, roasted peanuts
Preheat a large saucepan/pot over medium-high heat. Add the curry paste and a bit of butter and saute the onion until soft. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
Add the coconut milk, chicken stock, garlic and fish sauce. Grate the ginger into the broth.
Simmer for 15-20 minutes, until the broth has begun to thicken slightly. Add the bok choy stems after about 10 min.
Add the prawns in the last 5 minutes or so of cooking.
Remove from the heat, or turn to low.
Place the rice noodles, remaining bok choy and bean sprouts into the broth and let sit for about 5 minutes to soften.
Add all but 2 tablespoons of the cilantro leaves and stir gently.
Ladle into large bowls and garnish with the green onions, peanuts and the remaining cilantro.
Spilling the Beans does it again! This book does not disappoint, if I haven’t convinced you to buy it yet…buy it! I loved this recipe. To be honest, I didn’t put much work into making it. My very lovely friend, Anja, invited me over for a dinner and movie date and I ended up mostly observing while she cooked (… she was just doing such a good job I didn’t want to interfere ;) )
This recipe is packed with protein and flavor, and reheats well so make a big batch! Make it even better by cooking your rice in some light coconut milk and unsweetened coconut flakes! Just a word of warning it takes quite a while to bake (about 1 – 1.5 hours) which we didn’t realize until we where making it…good thing it took us that long to decide what movie to watch. Dietitians are so indecisive…..
I clearly didn’t get a good picture of this dish, I was too excited to eat it! But somethings better than nothing …
Thai Chicken Thighs
Adapted from Spilling the Beans
1 to 2 lbs skinless chicken thighs
1 smallish dark-fleshed sweet potato, peeled and cut into chunks
1 red bell pepper, chopped
2 cups black beans (cooked or drained and rinsed if canned)
4 garlic cloves, crushed
1 cup salsa
1/2 cup chicken stock or water
heaping 1/4 cup peanut butter
1/2 5.5 oz can tomato paste
2 tbsp chopped fresh cilantro (optional)
1 tsp ground cumin
Chopped salted peanuts and fresh cilantro, for garnish
Steamed rice, for serving
Whisk the peanut butter, cumin, garlic, salsa, tomato paste and water/broth
Mix salsa mixture with the remaining ingredients (besides the rice, cilantro, and peanuts) in a 9 x 13 inch casserole dish
Cover with foil. Bake at 350 F for an hour to 1.5 hrs — check the temperature. The chicken thighs should reach 165 F
Stir every 1/2 hour or so until the chicken is cooked through
Serve over hot (coconut) rice and garish with peanuts and fresh cilantro.
Slow cooker option: Put everything in, cover, and cook on low for 6 hours, stirring once or twice.