Mandarine Artichoke Salad and Orange Poppyseed Dressing

Many years ago when I was young and just learning my way around a kitchen, a friend of ours told me about this salad.  She often served it to her family at Christmas time, and suggested we try it.  For years we had it at Thanksgiving, topped with a very sweet poppy seeed dressing.  I like this dressing better because it's less sugary, and yet still adds flavour.  The sweet oranges, combined with the tender lettuce and meaty artichoke hearts make an interesting side dish.  Sixteen years later, it's still a favourite in our house.  Toss the whole thing together just before serving, this isn't a salad that keeps well.  The moisture from the oranges will wilt the lettuce as it sits.

1 head of butter lettuce
1 small can of mandarin oranges (in juice), drained
1 small jar of marinated artichoke hearts, cut into bite sized pieces
2 green onions, sliced  (or you could try red onions)

Wash and tear the lettuce into bite sized pieces. Toss with the oranges, artichoke hearts, and green onions if you are going to serve immediately.  Serve with either Honey Poppyseed Dressing, or we like the Orange poppy seed dressing below.

Orange poppyseed dressing:

Adapted from Canadian Living

1 tsp orange rind, zested
1/4 cup orange juice
2 tbsp white wine vinegar
1 tsp poppyseeds
1/2 tsp sugar
1/4 tsp salt
1/3 cup vegetable oil

Measure out all the ingredients into a mason jar.  Screw on a lid well so it doesn't leak, then give it a good shake.  Voila! Dressing!

Read More

Spaghetti with Roasted Tomatoes and Feta for two

When I was in the city, I couldn't get over how cheap produce was and bought copious amounts of everything from pints of cherry tomatoes to grapes, peppers, and cucumbers. With the prices so low I was able to load up the fridge, and we are still working on using it all up.  We weren't eating the cherry tomatoes fast enough, so I decided one night to make a pasta sauce with them.  I had seen Michael Smith do this, and inspired by the contents of my fridge I decided to go for it.

1 pint of cherry/grape tomatoes (about 2 cups)
2 cloves of garlic, peeled and sliced into chips
freshly cracked pepper
1 tbsp and 1 tsp olive oil
1 1/2  tsp balsamic vinegar
pinch hot pepper flakes
freshly cracked pepper to taste
1 tbsp rosemary
1/4 cup sliced Kalamata olives
handful of freshly grated Parmesan cheese
2 cubes of pesto, thawed  (if you use store bought, omit the Parmesan cheese)
1/4 cup crumbled feta
6 oz spaghetti

Pre-heat oven to 400 F. Line a 9x13 baking dish with parchment paper.

Slice the tomatoes in half lengthwise and toss in a bowl with garlic, rosemary, balsamic vinegar, olive oil, hot pepper flakes and black pepper.

Spread the tomatoes out in the pan in a single layer and roast for about 25 minutes. 

In the meantime, cook the pasta in boiling salted water according to package directions.  Drain, reserving a small amount of the water. Toss cooked pasta with pesto, roasted tomatoes, feta, and olives.  Serve immediately.

Makes 2 servings

Read More

Home made Pesto

In the summer when basil is at it's peak, I make this and stash it in the freezer to use throughout the rest of the year.  The difference between home made and store bought jarred pesto is just unbelievable- we noticed that you can really taste the basil, and it's far less salty.  Add salt if you need to, but remember that the cheese will add some so be careful.

Adapted from Fresh

2 cups packed fresh basil leaves
1 clove garlic
1/4 cup pine nuts, walnuts, or almonds, toasted
1/4 extra virgin olive oil
1/2 cup freshly grated Parmesan

In a food processor, blitz together the basil, and garlic until chopped well.  With the motor running, add the oil in a steady stream.

If you are going to are going to use the pesto right away, stir in the Parmesan.  If you are going to save it for later, omit the cheese.  Spoon the mixture into an ice cube tray and freeze.  Once the cubes are solid, pop them out and freeze in a ziplock bag.  When it's time to use them, thaw and stir in 1 tbsp of freshly grated Parmesan cheese.

Makes about 6 cubes, or 1 1/4 cups

Read More

Healthy Eating is in Style!

Heart Disease is the #1 killer of women in Canada, and I'm teaming up with the Heart and Stroke Foundation to bring you the Heart Truth campaign.  Women tend to take care of everyone but themselves, and I'm no exception.   We need to take care of our hearts.

Drop by the Heart Truth site and check out their heart healthy recipes, read up on heart facts, evaluate your own risk and read about the warning signs of heart attack.  Don't sit back and think it would never happen to you- I once knew someone who had a heart attack while she was at home alone.  She didn't know the signs and neglected to get medical attention, which almost resulted in her death!

To support this great campaign, Chasing Tomatoes is giving away a prize basket with a great Anne Lindsay cookbook so that you can cook some heart healthy meals for you and your family at home!

Details:

One winner will get a gift basket which includes an Anne Lindsay cookbook.

Contest closes Feb 26, 2012 and the winner will be chosen at random.  To enter, leave a comment below!

Read More

Apple Cider Glazed Chicken and Fennel Salad

Adapted from Bon Appetit

1/2 Granny Smith apple
1/2 shallot, finely chopped
3 Tbsp apple cider vinegar, divided
3/4 tsp English mustard powder
5 tbsp grapeseed oil
1/2 cup apple cider
1 tbsp unsalted butter
4cups mixed greens
1/2 fennel bulb, sliced thinly

4 boneless, skinless chicken breast halves (about 1 3/4 pounds).

Cut a small slice from the apple and mince. Mix in a bowl with the shallot, then stir in 2 tbsp of the apple cider vinegar and English mustard. Let it sit for a few minutes before whisking in about 3 tbsp oil. Add a little salt and pepper to taste, then set aside.

Pre-heat the oven to 400 F.

In a skillet, heat up the rest of the oil and add the chicken. Brown both sides of the breasts before transferring the pan into the oven for them to cook through.  If you pan has a plastic handle, make sure to cover it with foil to protect it.  When the breasts are cooked (about 12-14 minutes) remove from the pan and set aside to rest, about 10 minutes.

Putting the skillet over medium high heat, add the rest of the cider and boil until the juice is reduced by half.  Add the rest of the vinegar, then whisk in the butter until melted. Set aside.

In a large bowl, toss the greens with some of the vinaigrette and then divide among four plates, topping with thin slices of apple and shaved fennel.  Top with slices of chicken and then drizzle some of the apple cider sauce over top.

Serve immediately.

Makes 4 servings

Read More

Roasted Carrot and Avocado Salad

When I first made this, I wasn't sure if it would be enough for dinner but the meaty carrots combined with the creamy avocado was perfect.  With a piece of crusty bread it made a wonderful light dinner or lunch.  The carrots cook up tender and spicy, perfect either in this salad or with roasted meats such as chicken or roast beef.  While it seems like a simple meal, it's actually very delicious!  Follow the link over to Yummy Mummy Club to get the details on how to make the roast carrots. 

Adapted from Home Cooking with Jean-Georges

1 Tbsp sunflower seeds
1tbsp pumpkin seeds
1 tbsp sesame seeds
Cumin and Citrus roasted Carrots (drop by Yummy Mummy Club for the recipe)
1 avocado, halved, pitted, peeled, and cut into wedges
2 cups sprouts (radish and beet would be good, but watercress is a tasty substitute)
2 cups shredded green leaf lettuce
1 tbsp sour cream

Toast the seeds on a baking sheet at in a 350F oven until golden.  Set aside to cool.  On each plate, arrange the slices of avocado, sprouts, lettuce, and carrots.  Serve with sour cream on the side, as well as the oil and juice dressing from the carrots recipe.

Serves 4

Read More

Spicy Chicken and Tiny Beans

Last summer, when we were in Rapid City I ordered the best white chicken chili at the Firehouse Restaurant. Spicy, creamy, and delicious, I needed to recreate it's tasty goodness once I arrived home. The thing is, re-creating a dish is a bit tricky and it doesn't always capture the tasty goodness that we had in the restaurant. This chili isn't very spicy, as we didn't want to scare the non-spicy eaters of the house. It's a very mild dish, but feel free to bump up the flavors however you need to. I suggest adding some chopped pickled jalapeno peppers, which I'm sure will add some amazing flavor!  For this recipe you can use any white beans, but I used Great Northern ones.

3 cloves garlic
1 onion, chopped
3 ribs of celery, chopped
1 sweet red pepper, seeded and chopped
1 fresh  jalapeno pepper, seeded and chopped
2 cans (they are small-maybe a 4 oz size?) of chopped green chiles
2 cans (19 oz each)  of white beans, or 4 cups of cooked white beans.
4-5 cups of unsalted chicken broth
1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1/2 tsp paprika
1 1/2 tbsp cumin
salt and pepper
lime
1 cup whole milk
2 tbsp cornmeal
1/2 cup frozen corn, thawed
Chopped fresh cilantro

In a large saucepan, saute the onion, garlic, celery, red pepper, and fresh jalapeno in a little bit of oil until soft and translucent.  Remove the veggies from the pan and set aside on a plate, briefly.  Make sure you have a little oil in the pan and toss in your cubed chicken thighs. Over medium heat, stir them around until they are browned.  Add the vegetables back into the pan along with the cumin, paprika, a little cayenne if you wish, salt, and pepper, stirring and cooking about a minute or so more to bring out the flavor of the spices.

Pour in about 4 cups of chicken broth, beans, and canned chiles. Give it a good stir and bring to a boil, then turn the heat down and let it simmer for about 30 minutes. In a small bowl, stir together the milk and cornmeal.  Stir into the chili along with the thawed corn,  and continue to heat until warmed through.  If you need more liquid, add the remaining cup of chicken broth. Zest the lime right into the pot, then cut it in half and squeeze the juice in.  Taste and correct for seasonings, adding more salt and pepper if you feel you need it.

Serve topped with fresh cilantro, crushed tortilla chips, and shredded Pepper Jack cheese.

Makes about 6 servings

Read More