6 large red Fresno chilies, (about 5 ounces), coarsely chopped
4 red Thai chilies, stemmed
5 garlic cloves
2 1/2 tsp kosher salt
2/3 cup olive oil
1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each
Bamboo skewers, soaked in water for at least 1 hour, or metal skewers
grilled flatbreads or 4 purchased naan
1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)
Tags: chicken, piri piri chicken, slaw
- To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
- In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
- Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
- Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
- To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside.
The chicken can be marinated for up to 1 day.
Sweet potato gnocchi with sage brown butter
- 2 lbs sweet potato
- 1 1/2 cup fresh ricotta, drained for 2 hours in cheese cloth or a fine sieve
- 1/2 cup Parmesan cheese, grated
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tbsp lemon zest
- 2 1/2 tbsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
- 2 1/2 cups all-purpose flour
- 20 sage leaves
- Unsalted butter
- Vegetable oil
Preheat oven to 400F. Pierce sweet potatoes with a fork and bake on a baking sheet lined with parchment until fully cooked and tender, approximately 45 minutes.
Remove from oven, halve and allow to cool.
Remove flesh to a mixing bowl and add strained ricotta cheese. Blend with a hand blender until smooth.
Add cheese, sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg and mix well.
Mix in flour in batches until soft dough forms.
Turn dough out onto a floured surface and divide into 4 pieces. Use your palms, parallel to surface, to roll out gnocchi to a 1-in. diameter and cut desired size pieces.
Bring a large pot of salted water to a boil, add gnocchi in batches and boil for approximately 3-4 minutes, or until they float.
Remove to a clean-rimmed baking sheet.
In a large frying pan on medium heat, add 2 tsp vegetable oil and a couple handfuls of gnocchi. Sauté for one minute prior to adding a tbsp of butter, season with salt and pepper.
Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.
Tags: gnocchi, sweet potato
House smoked salmon with maple glaze
Makes: 4 portions
- 1 large piece salmon filet (around 2lbs with the skin on)
- 1/2 cup maple syrup
- 1/2 cup apple cider
- 1 tbsp Dijon mustard
- 1 tbsp chopped tarragon
- 2 cups wood chips for smoking
- 1 whole pear (cut into large julienne)
- 1 bulb Belgium endive (cut into leaves)
- 1 head curly endive
- 1 cup baby arugula
- 1/4 cup toasted walnuts
- 2 tbsps white wine vinegar
- 6 tbsps olive oil
Soak the wood chips in water for a least one hour. Strain and place the wood chips in the bottom of a turkey roaster.
Then place the rack on top of the wood chips and lay the salmon skin side down on the rack.
In a bowl, mix the maple syrup, apple cider, mustard and tarragon with a pastry brush or small spoon. Spread the mixture over the flesh of the salmon.
Put the lid on the turkey roaster and place on a burner with medium to high heat. After a few minutes the wood chips should start to smoke.
Check on the salmon from time to time to make sure it is not burning, but don’t check on it so often that you let all the smoke out of the roaster. The salmon should be cooked through when finished. Timing may vary depending on the thickness of the roaster and the temperature of the burner. The salmon once removed should flake of the skin easily.
In a bowl, mix the white wine vinegar, curly endive, endive leaves, pear, toasted walnuts and baby arugula. Season with salt, pepper and serve topped with flaked smoked salmon. Salmon can be served warm or cold.
Tags: maple glaze, salmon, smoked salmon
Rib steak with scalloped potato & mint cucumber salad
Prep time: 15 minutes
Cook time: 40 minutes
Total cost: $40
- 1 24oz rib steak
- 2 large Yukon gold potatoes
- 2 shallots
- 1 cup chicken stock
- 1 cup 35% cream
- 1/2 cup cheese curds
- 6 baby cucumbers
- 6 radishes
- 1 handful fresh mint
- 1 lime
- Splash of olive oil
- Salt and pepper
- Splash of vegetable oil
Preheat oven to 425F. Thinly slice potatoes and shallots and add to a medium-sized stainless steel bowl. Toss in chicken stock, cream, and cheese curds and season with salt and pepper. Place in a 6-inch baking vessel so the mixture is 1-inch thick. Foil and bake for 30 minutes. Remove foil and remain baking for 10 minutes or until golden.
Season steak aggressively with salt and pepper. In medium hot pan, bring vegetable oil to soft smoke and sear steak for 4 minutes. Turn and place in oven for 4-8 minutes depending on thickness. Bring inner temperature to 120F and let rest for 10 minutes.
Carve against the grain in 1-inch pieces.
Slice cucumbers and radishes into coin size and thickness. Chop mint and toss in medium size bowl. Add lime zest and juice, olive oil and salt and pepper.
Tags: cucumber, rib steak, salad, scalloped potato
Big batch Moroccan chili
Tags: chatelaine, chili, food, moroccan, recipe
- HEAT a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 min. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.
- DRAIN one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until beef is cooked through, 12 to 15 min. Add zucchini and chickpeas. Cook until zucchini is tender, 15 more min.
- SCOOP half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili for Moroccan Shepherd’s Pie.
Fried chicken topped with basil and honey lime mayo
- 2 cups buttermilk
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 2 bone-in chicken thighs
- 1 chicken breast, cut in half along breast bone
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup cornmeal
- Roger’s secret ingredient: 1 tsp chili flakes
Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.
In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.
Combine all-purpose flour, cornstarch and cornmeal until mixed well.
Prepare a tray lined with paper towels and set next to deep frying setup.
Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.
- 8 leaves fresh basil
- Vegetable oil
Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.
Honey lime mayonnaise
- ½ cup mayonnaise
- 5 ½ tbsp. lime juice
- 1 ½ tbsp liquid honey
Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.
Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.
Tags: chicken, cityline, food, fried chicken, mayo, recipe
Salmon fillet with garlic eggplant, citrus salad and pistachio nuts
- 4 x 7 oz salmon filets
- 2 tbsp butter
- 2 cups eggplant, peeled and diced
- 3 cloves garlic, chopped
- 2 tbsp lemon juice
- 3 oranges, segments only
- 1 lemon, segments only
- 1 lime, segments only
- 1 fennel bulb, julienne (reserve the fronds)
- ½ cup toasted pistachio nuts, lightly crushed
- Olive oil
- Salt & pepper
Sauté the eggplant at medium low heat with the garlic until soft.
Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.
Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.
Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.
Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.
Tags: cityline, eggplant, food, healthy, pistachio, recipe, salmon
Stout-braised beef stew
Prep time: 15 minutes
Total time: 3 hours
- 1.5 kg boneless beef blade or chuck roast, trimmed and cut into 1 1/2-in. cubes
- 1/4 cup all-purpose flour, divided
- 1 tsp salt
- 3 tbsp canola oil, divided
- 1 medium onion, chopped
- 2 carrots, cut into 1-in. pieces
- 3 celery stalks, cut into 1-in. pieces
- 2 440-mL cans dark stout, preferably Guinness or Murphy’s
- 3 bay leaves
Toss beef with 3 tbsp of flour and salt in a large bowl until coated.
Heat a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 minutes. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.
Add remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften for 3 minutes. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 minutes, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly. This will take about 30 minutes. Cover and reduce heat to low. Continue simmering until meat is tender, for about 2 hours and 15 minutes.
Serves 4 | Per serving 641 calories, 69 g protein, 16 g carbs, 32 g fat, 2 g fibre, 858 mg sodium. Excellent source of vitamin A.
Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.
Prep time: 10 minutes
Total time: 40 minutes
- 1 1/2 cups steel-cut oats
- 3/4 cup white wine
- 900-mL carton beef broth
- 1 cup water
- 2 tbsp butter
Heat a medium saucepan over medium. Add oats and cook, stirring often, until lightly toasted for 2 minutes. Add wine and stir until liquid is gone, this will take 2 minutes.
Add broth and water. Boil, then reduce heat to medium-low. For 20 minutes, simmer, partially covered, until most of the liquid has been absorbed.
Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 minutes. Stir in butter. Serve immediately.
Serves 4 | Per serving 217 calories, 7 g protein, 27 g carbs, 8 g fat, 3 g fibre, 827 mg sodium.
Emerald Island greens
Lacinato kale is also called black, dino or Tuscan kale. Its leaves are smaller and more delicate than regular curly kale’s. Either type works for this recipe.
Prep time: 10 minutes
Total time: 20 minutes
- 2 bunches lacinato kale (about 700 g)
- 1/3 cup butter
- 1 garlic clove, thinly sliced
- 1/4 tsp salt
Boil a large pot of water. Cut tough stems away from kale leaves with a paring knife and discard. Add kale to boiling water. Boil until kale is tender, 3 to 5 minutes. Drain, then rinse well with cold running water. Pat dry.
Melt butter in an extra-large frying pan over medium. Add garlic and cook for 3 minutes. Add reserved kale. Cook until warmed through, 1 to 2 minutes.
Serves 4 | Per serving 196 calories, 3 g protein, 9 g carbs, 18 g fat, 2 g fibre, 302 mg sodium.
Tags: beef, cityline, dinner, meal prep, quick meals, recipe
Prep time: 10 minutes
Total time: 20 minutes
- 1/2 bunch kale, ribs removed (about 9 cups)
- 375-g pkg tagliatelle
- 1 1/2 cups grated parmesan, divided
- 1 cup walnut halves, toasted, plus more for garnish
- 1 cup frozen shelled edamame, thawed
- 1 garlic clove
- 1 tsp salt
- 3/4 cup olive oil
- Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
- Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
- Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
- Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.
Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.
Tags: dinner, easy, fast, healthy, kale, pasta, pesto, recipe, walnuts
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