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Recipes

Garlicky chicken pasta

Chatelaine | posted Tuesday, Mar 22nd, 2016

garlic chicken

Prep: 10 minutes
Total time: 25 minutes

Makes: 4 servings

Ingredients

  • 450-g pkg linguine or orecchiette pasta
  • 1/3 cup garlic butter
  • 2 skinless, boneless chicken breasts, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 cups packed arugula
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  1.  COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Drain and return to pot.
  2.  MELT 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chicken is no longer pink, 2 to 3 min. add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, 3 to 4 min. Transfer chicken, tomatoes and liquid into pasta pot. stir in arugula, salt and pepper.
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Cauliflower tacos

Chatelaine | posted Friday, Mar 18th, 2016

tacos

Total time: 45 minutes
Makes: 4 servings

Ingredients

  • 2/3 cup olive oil
  • 4 tsp coriander
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp onion powder
  • 3/4 tsp salt, divided
  • 2 medium cauliflower, cut into small, bite-sized pieces
  • 1/2 cup lime juice
  • 3 tbsp brown sugar
  • 1 tbsp chili-garlic sauce
  • 1/2 397-g pkg coleslaw
  • 1 cup finely chopped cilantro
  • 8 small corn tortillas
  • 1 avocado, thinly sliced
  • 1/2 cup crumbled feta

Directions

 

  1. POSITION racks in top and bottom thirds of oven. Preheat to 450F.
  2. STIR olive oil with coriander, chili powder, cumin, onion powder, and 1⁄2 tsp salt in a large bowl. Arrange cauliflower on 2 baking sheets. Drizzle half of oil mixture over each sheet of cauliflower. Toss to coat very well. Spread pieces in a single layer (it’s okay if they touch). Roast in top and bottom thirds of oven, stirring halfway through and switching sheets, until edges are golden and crispy, about 25 min. Reserve 3 cups for Roasted Cauliflower Soup.
  3. WHISK lime juice with brown sugar, chili-garlic sauce and remaining 1⁄4 tsp salt in a large bowl. Stir in coleslaw and cilantro. Refrigerate remaining coleslaw.
  4. LAY tortillas on another baking sheet. Bake in top third of oven, until just toasted, 1 to 2 min. (You may need to do this in 2 batches.)
  5. LAYER cauliflower, slaw, avocado and feta on tortillas. Drizzle with more slaw dressing, if desired.
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Dublin coddle

Chatelaine | posted Thursday, Mar 17th, 2016

IRISH

Makes: 6 servings

Ingredients

  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 8 1/4-in. thick slices streaky bacon, cut into 1-inch pieces
  • 1 large russet potato, peeled and cut into 1/2-inch cubes
  • 8 breakfast sausages, cut into 1-in. pieces
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 3 large fresh bay leaves
  • 1/2 cup coarsely chopped parsley
  • 2 tbsp chopped fresh thyme leaves
  • crusty bread, for serving
  • cracked black pepper, for garnish (optional)

Directions

  1.  Sweat the onion: In a medium flameproof cas- serole over medium heat, melt the butter. Add the onion to the pot and let it sweat for about 8 min- utes, until soft but not browned at all. (Because this is a white stew, you don’t want the onion to take on any color.)
  2.  Cook the coddle: Once the onion is translucent, add the bacon and continue to cook over low heat until the bacon is pale pink and a few tablespoons of the fat have rendered, about 10 minutes. Add the potatoes, sausage, stock, cream, and bay leaves. Raise the heat to medium-high and bring the liquid to a boil. Lower the heat to medium and cook slowly until the potatoes are cooked through, about 30 minutes.
  3.  Add the herbs and serve: Remove the coddle from the heat, stir in the parsley and thyme, and serve immediately with lots of crusty bread. If you wish, sprinkle a little bit of cracked black pepper on top. The coddle can be made a day ahead and gently reheated on the stove or in a 300°F oven for 30 minutes.

 

 

Mexican jicama and avocado salad

Chatelaine | posted Tuesday, Mar 15th, 2016

salad

Preparation time: 35 minutes
Total time: 35 minutes
Makes: 4 servings

Ingredients

  • 1 orange
  • 3 tbsp canola oil
  • 2 tsp lime zest
  • 3 tbsp lime juice
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 500 g jicama, peeled, quartered and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 avocado, cubed
  • 1/2 cup crumbled feta
  • 1/3 cup toasted pepitas
  • 1/4 cup diced onions
  • 2 tbsp mint

Directions

  1. SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
  2. WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
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Maple-cider chicken and nutty quinoa recipe

Chatelaine | posted Friday, Mar 11th, 2016

maple chicken

Preparation time: 5 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 1 cup dry quinoa
  • 1/2 cup chopped walnuts
  • 3 skinless, boneless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1 tbsp olive oil
  • 1/3 cup chopped parsley

DRESSING

  • 3 tbsp olive oil
  • 3 tbsp cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt

Directions

  1. COOK quinoa according to package directions, about 12 min.
  2. TOAST walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2 min. Set aside in a medium bowl. Season both sides of chicken with 1/2 tsp salt and pepper. Add 1 tbsp oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to mediumlow. Flip chicken. Cook, covered, until golden and cooked through, about 7 min.
  3. STIR walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp oil with vinegar, maple syrup, Dijon and 1/2 tsp salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.
  4. SCOOP quinoa onto 4 plates. Thinly slice chicken breasts and lay on quinoa. Drizzle with reserved dressing.

 

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Mocha biscuit cake

Chatelaine | posted Thursday, Mar 10th, 2016

mocha

Preparation time: 15 minutes
Total time: 2 hours 35 minutes
Makes: 10 servings

 

Ingredients

  • 350-g pkg shortcake biscuits, preferably Peak Freans, coarsely crumbled
  • 300-g pkg semi-sweet chocolate chips, about 1 3/4 cups
  • 1/2 cup unsalted butter
  • 1/2 cup golden corn syrup
  • 1 tbsp instant espresso powder
  • 1/2 tsp flaked sea salt, such as Maldon
  • 1/2 cup milk chocolate chips
  • 1 1/2 tsp refined coconut oil

Directions

  1. WRAP the base of an 8-in. springform pan with plastic wrap. Spray inside band with oil, then line with plastic wrap, pressing to adhere to pan. Assemble pan, inserting the base, lip-side down.
  2. RESERVE 1/4 cup crumbled biscuits. Place remaining crumbled biscuits in a medium bowl.
  3. FILL a large pot with water, to about 1 in. deep. Boil, then reduce heat to medium-low. Combine semi-sweet chocolate with butter, corn syrup and espresso powder in a large metal bowl. Set over simmering water. Stir until melted. Remove from heat. Stir in crumbled biscuits and salt. Scrape mixture into prepared pan, smoothing top. Cover surface with plastic wrap. Refrigerate until firm, 2 hours.
  4. RELEASE biscuit cake from pan. Remove base. Transfer cake to a cake stand. Microwave milk chocolate with coconut oil in a small bowl, 1 min. Stir until smooth. Drizzle over top of cake. Sprinkle with reserved 1/4 cup crumbled biscuits. Refrigerate until chocolate is firm, 20 min.
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Finger-lickin’ Cajun chicken

Chatelaine | posted Tuesday, Mar 8th, 2016

chicken

Preparation time: 15 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 1 tbsp butter
  • 8 skinless, boneless chicken thighs
  • 2 tbsp Cajun seasoning
  • 2 large tomatoes, cut into chunks
  • 4 green onions, sliced

Directions

  1. Melt butter in a large, wide frying pan over medium-high. Sprinkle chicken on both sides with Cajun seasoning. Add to pan. Cook, uncovered, until chicken is golden and cooked through, 4 to 5 min per side. Transfer chicken to a platter and cover loosely with foil.
  2. Drain all but 1 tbsp oil from the pan and return to heat. Add tomatoes.
  3. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until tomatoes start to break down and turn saucy, about 5 min. Stir in onions for the last 3 min of cooking. Serve sauce over chicken.
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Indian chickpea pizza with lime raita

Chatelaine | posted Thursday, Mar 3rd, 2016

Indian-vegetarian-pizza-with-chickpeas
Preparation time: 20 minutes
Cooking time: 40 minutes
Makes: 4 servings

INGREDIENTS

  • 1 tbsp canola oil
  • 1 onion, finely chopped
  • 1 tbsp minced ginger
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 tbsp tandoori curry paste
  • 1/4 cup plus 1 tbsp water
  • 1 cup chickpeas, drained and rinsed
  • 1/4 tsp salt
  • 4 pieces naan bread
  • 1/2 cup grated mozzarella
  • 1/3 cup 2% yogurt
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro

INSTRUCTIONS

  1. PREHEAT Preheat oven to 400F. Heat oil in a large frying pan over medium. Add onion, ginger, red pepper and zucchini. Cook until vegetables are tender, about 5 min. Add tandoori curry paste, 1/4 cup water, chickpeas and  salt. Cook 2 more min. Gently mash chickpeas in pan.
  2. ARRANGE naan on a baking sheet. Divide vegetable mixture among breads. Sprinkle with mozzarella. Bake in centre of oven until cheese melts, about 10 min.
  3. STIR Stir yogurt with lime juice and 1 tbsp water in a small bowl. Drizzle over warm pizzas, then sprinkle with cilantro.
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