Mozzarella Caprese

Alex introduced me to this delicious salad a few years ago, and it has quickly become one of my favourites! It is by far the easiest salad I have ever made, but has that 'exotic' touch that impresses people when you serve it!
I made this particular recipe with Pearl Bocconcini (small round pearls of fresh mozzarella) and sweet cherry tomatoes, but it is traditionally served with large pieces of fresh mozzarella and large vine ripened tomatoes. Either way, it tastes Delizioso!

Mozzarella Caprese
(individual serving)

1/2 cup sweet cherry tomatoes
1/4 cup Pearl Bocconcini
3 TBSP sliced fresh basil
1 TBSP olive oil
salt and pepper

Cut the tomatoes in half, slice up the fresh basil, and combine the ingredients in a small bowl, stir to incorporate. Serve.
Enjoy!
(yep, that's all there is to it!)

Asiago-Garlic Panko Crusted Salmon

Lately I have been so busy finishing up school work for the year, I have not had time to cook any good or healthy meals for myself. I can sure tell the difference in how I feel when all I eat is fast food - lethargic, heavy, just plain 'yucky'. Now that school is over, I have no more excuses, it's time to get back on the healthy and home-cooked food wagon!

Tonight's recipe I have never made before but I must say it turned out quite well, and I will definitely make this one again! I got the idea for this recipe somewhere online, but I changed a few things so it is my own recipe. I hope you enjoy it as much as I did!

Asiago-Garlic Panko Crusted Salmon

1 salmon fillet
1/2 cup Panko crumbs
1/4 cup shredded fresh Asiago cheese
1 TBSP + 1 tsp olive oil
1 TBSP chopped fresh garlic
1/2 fresh lemon

Preheat oven to 425 degrees.

For the Panko crust, put crumbs, cheese, garlic, 1 TBSP of the oil and salt and pepper in a bowl and stir until mixed well. Put the salmon fillet on an oven safe dish and spread the remaining 1 tsp of oil over it. Top the salmon with the crust and squeeze the fresh lemon all ove the top of the crust.
Bake for 12-15 minutes.

Enjoy!

Oven-Roasted Blue Cheese Tenderloin

Living in, what I consider at least to be, one of the coldest, wintery-est cities in all of Canada, I have come to realize I need to get creative if I want steak between the months of November and April! Over this past winter I figured I would try roasting steak in the oven at a very high temperature, trying to mimic that of the BBQ, because I find that frying steak gives it a wierd flavour, like burnt oil or something, yuck! Well, let me tell you, as much as I love BBQ, I have never had a better home-cooked steak than the one I did in my oven! That, I realize, is a bold statement, so I better be able to back it up with a good recipe!
If you try this recipe, you won't regret it!

Oven-Roasted Tenderloin 

Pre-heat oven to 425 degrees.
Rub a little olive oil over the steak and sprinkle with your favourite steak seasoning. I have a new favourite, Roasted Garlic and Peppers by Clubhouse. It almost seems to melt and form a bit of a crust on the steak, and it's mild, buttery flavour works SO WELL with the meat! I use quite a bit of the spice, maybe 2 TBSP for 1 steak.
After you've seasoned your steak, place it on a wire rack over a pan (to catch the drippings). Put in the pre-heated oven, and flip it every 5 minutes, cooking until it is as done as you like it. I prefer my steak medium (cooked all the way through, but still pink and juicy), so I cook it for about 20 minutes, you can base your timing on this I guess depending if you like it rareer or more well done.

I love blue cheese on my steak, and I prefer Rosenborg blue cheese slices over having to cut off crumbly bits off a large chuck of blue cheese (I buy this at Safeway). When your steak is done, turn on the broiler to high, put the oven rack to the top level, put the cheese on the steak and put under the broiler. Don't close the oven door when you are broiling, and stay right there watching it or else it will burn. Let it sit there until the cheese is just melting, this only takes a minute or two.

*Do not ever cut into your steak to see if it is done, this releases all the juices and your steak will be 'dry', get yourself a meat thermometer, they are cheap and well worth it!

Enjoy!

Braised Beef Shortribs

Braising is a good way to cook meat because it relies on time and moist heat to make it mouth-watering-fall-off-the-bone-tender. First, you sear the meat in a pan on high heat, with a little bit of high-heat oil, this seals in the juices, then you slow roast the meat at a low temperature for a few hours, and VOILA, the best ribs (or roast) you've ever had!

Beef Shortribs
For the ribs, I used a rub that Alex uses all the time on his ribs, it is too delicious to pass up! I used brown sugar in mine instead, his recipe calls for white sugar (hope he doesn't mind me sharing it with you!)

4 TBSP cumin
3 TBSP brown sugar
4 tsp salt
1 TBSP cracked black pepper
3 TBSP smoked paprika

Mix the spices in a large bowl, then after you sear the ribs and let them cool, coat them in the spice rub. I used my slow cooker (on low for 7 hours) for this recipe, but if you don't have one your oven is just as good. Put them in a small shallow dish that you can cover with foil, at 225 degrees for at least 6 hours. Use a shallow dish so the ribs can roast in their own juices as they cook. I basted the ribs once an hour with the juices.
Once you are ready to eat, spread your favourite BBQ sauce over them.
Enjoy!

Garlic & Caper Aioli Poached Salmon Sandwich

Like I said in the Sesame Salmon post, I love, love, love salmon and have quite a few recipes I am stockpiling to add to my blog! Today's salmon recipe is a poached salmon sandwich with homemade garlic and caper aioli. Aioli is a classic French garlic-mayo dressing.
This was pretty easy to make, and did not take long, about 15-20 minutes. I served mine with sweet potato fries. I only had Rye bread on hand, but this would have been a hundred times better if I had fresh ciabatta as it is a heartier, stronger bread (the rye bread I used fell apart quickly under the weight and moisture of the salmon).

Poached Salmon Sandwich

1 Salmon fillet
2 TBSP lemon juice
1/4 cup white wine
1 TBSP olive oil
1 TBSP fresh minced garlic
salt and pepper
2 slices Ciabatta bread

Rinse salmon, pat dry and sprinkle with the olive oil and salt & and pepper.
In a small pan, add the lemon, wine, and garlic and bring to a simmering boil, add the salmon. Cook until it is as done as you like it. Set on the bread and cover in the aioli, top with your favourite toppings.

Garlic & Caper Aioli

1/4 cup light mayo
1 TBSP fresh minced garlic
1 TBSP fresh lemon juice
1-2 TBSP capers with juice (use more or less depending on how many capers you want, I love them so I used 2 TBSP)

Mix all ingredients in a small bowl.

Favourite Things: Wine

"Don't worry about calling for me. Just pop a cork loudly enough and I'll come running."

Anistatia R Miller, author of Champagne Cocktails

Oh, the day I discovered wine, I believe, is the day I really started living!
I truly believe everything gets better with a glass of full-bodied red in your hand: bad day -  better, mediocre food - better, lousy company - better ... the list goes on!
 
I would be reaching if I called myself a wine aficionado, unless you only include the enthusiastic part of the definition! But I do know a little about the fine beverage and I would like to share with you a few of my thoughts.
 
If you are like me and you prefer red wine, and you like it more on the sweeter side, I recommend you try:
1. Red Zinfandel - (not to be confused with blush/rose/white zinfandel) this is by far one of my favourite grapes. The red zins are on the sweeter side, but not too sweet. Just perfect! (and they range in price from very cheap to very expensive)

2. Shiraz - I find most shiraz's are easy to drink and most of the ones I have tried are on the sweeter, less-dry side.

3. Any blend like a GSM (grenache/shiraz/mouvedre). There are so many good blends out there right now you would be safe picking any of them. I have found these also tend to usually be on the sweeter side too. My favourite red blend I think is Beauxzeaux, it is from California and if I remember correctly it was a blend of 7 different grapes, but I haven't been able to find it in the last couple of years.
But, if you REALLY like sweeter wines I suggest you drink white wine. Try a Viognier, gewurztraminer, reisling. (Caymus Conundrum or Rosemount Estate's Traminer Reisling are both excellent choices)
If you like sparkling wine (like a champagne but much cheaper!) I recommend Prosecco , it's really bubbly and sweet but not so sweet you cringe! It's really good with a splash of pomegranate juice, or a splash of orange juice. (Martini and Rossi Prosecco is the white pictured above, it is a little drier than other Prosecco I have had, but still quite nice).
But, of course, you really just cannot beat the real thing. Champagne is to die for. Like Dom Perignon said when he first discovered Champagne "... It is like tasting the stars." I think truer words were never spoken!
Now, I would be remiss if I didn't mention Pinot Noir in this post. It is one of Alex's favourites, but for me Pinot's are hit'and'miss. I usually tend to shy away from Pinot Noir's because they are almost always on the dry side which I don't really like, and pinot noir is known for it's earthy/barnyard smell which I am not a big fan of.
That said, I have had some phenomenal Pinot's in my time! My favourite is the Pinot Noir by Belle Glos (there are a few different bottles of this ranging in price from $30'ish to a couple hundred).
When we get this wine, it is usually reserved for special occasions .... now I suggest you go back and read my post "Celebrate Everything" to see how I feel about this!

Cheers!

Sesame Crusted Salmon with Pico de Gallo

I love, love, love salmon and am always looking for new ways to cook it - I have about 7 different 'favourite' salmon recipes, so stay tuned for them to appear on here! This recipe is so easy to make and is full of flavour, so if you make it, I hope you enjoy! Tonight I used Pico de Gallo, which is basically just a fancy way to say 'salsa', I have also made it it with a mango-cucumber salsa, both are equally tasty with the salmon, just depends on what you are craving at the time! I paired the salmon with wild rice cooked in vegetable broth (the broth gives the rice a boost of flavour without adding a bunch of calories or salt) and vegetable broth-steamed fresh broccoli and cauliflower. Dee-lish!

Sesame Crusted Salmon
Two salmon fillets
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1/8 tsp pepper
1 tsp garlic powder (I don't usually like to use garlic powder, I prefer the real thing, but in this recipe the powder works best)
dash salt
olive oil
     
Pico de Gallo
3 Roma tomatoes
1/4 red onion
3 green onions
1/2 cup cilantro
1 TBSP garlic paste
1 jalapeno
juice from 2 limes
salt and pepper to taste
     -prepare an hour before you are ready to eat if you have time, this just helps the flavours mix.

Mango-Cucumber Salsa
1 mango
1 medium sized cucumber
1/2 cup cilantro
1/4 red onion
1 jalapeno
juice from 2 limes
     -prepare the salsa an hour ahead of dinner if you have time, so the flavours mix together.

Prep
Preheat oven to 425F
Make either the Mango-Cucumber salsa or the Pico de Gallo, set aside.
Mix the sesame seeds, garlic powder, salt and pepper in a medium sized bowl (large enough to roll the salmon around in the seeds to coat it).
Dredge the salmon in olive oil. Separately roll each fillet in the sesame seed mixture, and place on a baking sheet.
Bake for 10 minutes or until the salmon is as done as you like it. (10 minutes for a 3/4 inch fillet is flaky all the way through.)
Top with either the Pico de Gallo or Mango-cucumber salsa.

Bon Apetit!

Lazy Lasagna

Ahh, Lasagna! An old time favourite of mine that I get serious cravings for a few times a year!

Last night I got home late (around 7 pm) and was hit with the lasagna craving, but because it was so late I didn't really have time to make a traditional lasagna, so I got creative with my ingredients and time!

The ingredients are essentially the same as what I use to make my traditional lasagna, but I cut down the cooking time significantly by pre-cooking the meat, sauce, and pasta and it tasted just as good as the original! Another way I cut down on the time was by using (whole wheat) Rotini pasta instead of lasagna noodles, you don't have to spend the extra time layering the ingredients, just toss it all in a baking dish and mix it up a little. The ridges in the Rotini cling to the meat sauce and cheese once it is cooked so you get all the yummy-ness in every mouth full.

It took me about 30-35 minutes to make this meal (the spice measurements are approximate, I just tossed in what I thought looked like the right amount for my liking).

Lazy Lasagna

4 cups whole wheat Rotini, cook 2 minutes less than package suggestions

1 bottle favourite red pasta sauce

1 pound extra lean ground beef

1 cup Ricotta

1 egg

2 TBSP Italian seasoning

1 TBSP fresh ground pepper

1 TBSP fresh garlic paste (use the small grating side of your cheese grater to make fresh garlic paste if you don't have a garlic press)

1 tsp cayenne (optional)

1 tsp red pepper flakes (optional)

1 red bell pepper

1/4 red onion

4 large fresh mushrooms

1/4 cup fresh basil

1/2 cup grated mozza or cheddar

Prep

Preheat oven to 400F.

First, cook pasta according to the package directions *less 2 minutes (because you are going to bake it for about 15 minutes you don't want to overcook the pasta).

While the pasta is cooking, fry up the ground beef with some of the cayenne, red pepper flakes, fresh garlic, and Italian seasoning (about half of the suggested amounts above).

While the beef and pasta are cooking, rinse your fresh veggies, put them into a food processor and puree.

When the beef is cooked (about 5-7 minutes) put in a strainer to get rid of the excess oils, then put back in the frying pan and add the pasta sauce, the pureed veggies, and the rest of the spices (except the Italian, save that for the Ricotta). Bring to a soft boil over medium to medium-high heat for 7-10 minutes, stirring often.

While the sauce is simmering, mix the Ricotta, egg, fresh ground pepper, and 1 TBSP of Italian seasoning in a separate small bowl.

Now, put the pasta in an oven safe dish, spread the Ricotta over top, then spread the meat sauce over the cheese, gently move the pasta around so it mixes a little with the sauce and cheese. Top with either fresh mozza or grated cheddar. Bake for 15 minutes, or until cheese on top is melted and lightly browned.

Enjoy!

Roast Chicken

There is nothing quite like a roast chicken dinner... except maybe roast turkey!
This is definitely a comfort food that Alex and I both love, and over a few years and many different recipes, I think I have perfected the chicken: crispy skin, juicy meat, and lots of savoury flavour! The prep for this meal is really quick and easy, cooking time for a normal fryer-sized chicken (about 3-4 lbs.) is 2 hours, give or take 10 minutes.

Roast Chicken
1 whole chicken, 3-4 lbs.
1/4 cup Herbs de Provence
1 heaping TBSP salt
1 tsp pepper
1/4 cup olive oil

Preheat oven to 400 degrees.

Mix the Herbs de Provence (you can get this spice mix in almost any grocery store), salt, pepper and olive oil in a small bowl, let sit for about 20-30 minutes so the herbs have a chance to moisten and release some of their flavours into the oil.
Rinse the chicken and pat dry with a paper towel. Loosen the skin from the breast and legs, and pour most of the herb mixture under the skin and rub it over the meat, be sure to save some to rub all over the outside of the chicken, this will make the skin crispy.
Put the chicken on a wire rack and in a deep roasting pan (the juices and oil will spit all over the oven if you don't), do not cover, put in the oven and set your timer for 30 minutes. After 30 minutes is up turn the heat down to 325 degrees and set your timer for 1 hour and 30 minutes. Don't take the chicken out, and try to resist the urge to open your oven, if you want to see it turn on the light, it should be browned very nicely after the first 30 minutes. The point of the first 30 minutes is to cook the chicken at a high temperature so the outside cooks quickly and seals in the juices.
Once the last 90 minutes are up, take the chicken out and use you meat thermometer to check the temp and make sure is cooked thoroughly (don't overcook it though, otherwise it will be dry).
**Let the chicken sit for 10 minutes before you cut into it, this will allow the juices to settle, making the meat tender and juicy**
Carve and enjoy!

I like to serve my roast chicken with homemade mashed potatoes and my "Everything Salad" take all the veggies you have in your fridge and make a salad with it. I also like to add random things like dill pickles, pepperocini's, and a boiled egg! I have made this salad many times and it never disappoints. Serve with 'Renee's Poppyseed Dressing', that is the best. I also recommend Ranch or Creamy Cucumber on this salad, but other than those 3, I haven't found a dressing that suits the salad so well.

Favourite Things: Cucumber Water

As I was cooking up my recipe for the Greek Gyros recipe (posted below), I had and 'a-ha' moment... Instead of tossing the strained fresh cucumber juice down the drain, why not freeze it in cubes?

I think I need to premise this 'a-ha moment' with a story...     

A few weeks ago, I indulged in a spa day... hm, maybe I should premise this too, seeing as how I am a student and can't afford spa days...

So, this past summer two of our best friends got married - let's call them J&C - and after the ceremony, they realized they had no where to live because the house they were building that was supposed to be finished a month before the wedding, well, wasn't. So, the options were to move in with her family or his, and if you ask either one of them, neither option was favourable! Can you blame them, they were newly weds!
Sometime during June, I think, we realized that, for the better part of the summer, we weren't going to be in the city and were going to need someone to watch our house, and cats at the time, so it was J&C to the rescue (or K&A depending on who is telling the story).
Anyways, the point to this is that in return for having a place to stay for a month or two, J&C gave us a gift certificate for a couple's massage at the Riverstone Spa at the Forks http://riverstonespa.ca/.


The big problem was trying to get Alex to commit to a day to go in for a massage with me and he just kept saying 'it wasn't his thing, he didn't want to go' etc. So, finally one day he said 'why don't you just book 2 for yourself, or one longer session?' That was enough for me to say, OK!!

That afternoon I booked myself in for a 'rejuvenation' day! It was phenomenal. I was there for 5 hours, during which I received a 1 hour massage and back paraffin treatment, lunch, body scrub and mud wrap, a facial and complimentary make-up application.
To this point I also have to add that I had my very first (and second) foot massage in my entire 31 years. Why, you ask? Well, just try to touch those babies and you'll understand after I kick you in the face. I have very ticklish feet (a weakness my loving husband has not missed). But, I must say it was probably one of the best parts of the day. I forgot to mention my sensitive feet to my massage therapist, so after a few jumps and jerks, she put the pressure on and took control and it felt amazing! (after 2 days I had a bit of bruising on the undersides of my feet, that is how hard she had to press until I got over the fact someone was touching my foot!)
Anyways, bragging of my spa day aside, the thing I remember most from that day was the cucumber water. I have read about it in many-a-mag but have never tried it. I am not really a big fan of lemon water, it is too bitter and doesn't quench my thirst, but cucumber water, WOW! I couldn't get enough of it.

So, when I was making the Gyros the other night, I was just about to throw away the leftover fresh lime-green cucumber juice and I had this thought, why not freeze it in little cubes for my water? Normally, I'll just cut up 4 or 5 fresh slices and toss them into my glass, but that fresh juice would be even better and a bit more concentrated.

I can't wait until summer to try out some refreshing new drink recipes with this little tid bit.
hmmm, maybe a Cucumber-Blackberry Mojito, or a Cucumber & 'Gin-ger' Martini....

Cheers!

Greek Gyros

Greek Gyros - pronounced either 'yeer-o' or 'heer-o' depending on who you ask - are one of my favourite things to make (and eat!). I got this recipe from my good friend Colleen, it is super yummy!
This meal is so full of flavour and so easy to make, I have these ingredients on hand almost all the time so I can whip it up in no time. The first couple of times I made it, I used store bought tzatziki, but then I learned how to make it from scratch and it tastes way better. If you are curious, I would say this meal is around 300-350 calories, depending on what type of yogurt you use and what type of pita.

Gyros
1 chicken breast
1-2 TBSP Greek seasoning
1-2 TBSP olive oil
red onion
green pepper
kalamata olives
feta
tomato
lettuce
whole wheat pita
homemade tzatziki

Tzatziki
1 large cucumber, peeled (optional)
1 cup Greek style yogurt
1.5 TBSP fresh garlic (paste)
1-2 tsp fresh lemon juice

Slice the chicken into long, thin strips coat with oil and Greek seasoning and bake until done.

While the chicken cooks you can make your tzatziki.
First, peel the cucumber (unless you want the peel, then skip this step) then grate it use the smallest side of your cheese grater into a mesh strainer and push out as much juice as you can (if you don't have a mesh strainer, grate it onto a large piece of cheese cloth and then fold it up and ring out the juice that way...if you don't have cheese cloth, a regular strainer will work too). Place the grated, de-juiced cucumber in a medium size bowl and add the last 3 ingredients. Mix well and set aside.

For the tzatziki, I have used both plain yogurt and Greek style yogurt and I find the Greek has so much more flavour than the regular plain (but also has more calories). Greek yogurt is more bitter/sour and has more of an acidic 'lemony' type flavour to it, I find this makes a much nicer tzatziki because those are the types of flavours you look for in a good tzatziki!

Wash and cut up the rest of your veggies and when the chicken is done, pile it all into the pita, wrap it up and enjoy! It can get a little messy, so I wrap the bottom half of mine in tinfoil to catch the drippings.
I am going to warn you, this dish is quite garlicky, so make sure to eat some minty gum afterwards!
Enjoy!

Life Lesson #4

Celebrate EVERYTHING

"Each time I walk into my apartment - even if I've been gone less than a minute - my three dogs leap on me, kiss me, lick me, wag and bark, and show me their chew toys. I find it inspiring: Life throws a lot of junk in your direction, so you might as well get your kicks when you can. Now I try to acknowledge every small-but-happy event (my kids' half-birthdays, good doctor's visits, even when a mosquito bite stops itching) with at least a cheerful word or gesture. I believe that if dogs could speak, they'd say, 'You should have a cupcake for that.' That's a world view I can get behind."
(Real Simple. January 2011, p. 60)


My husband and I often disagree on what constitutes a special occasion, for the most part it is because he never wants to open the 'good wine' he always says we need to save it for a 'special occasion'. For example, a couple weeks ago, on a Thursday evening, I made myself a nice dinner and decided to pair it with a glass of Chianti. Let me premise this by saying Alex took all the 'good wine' to Russell so I wouldn't drink it all to myself... or so I thought! He left behind one bottle, the 1997 Chianti Classico Riserva. I only had 2 glasses that night. The next evening, Friday, when Alex got home I asked him to pour me a glass of wine and that is when he saw the half empty bottle of Chianti sitting on the wine shelf! There was enough for us each to have one glass, although I offered mine up to him as I already drank the first half of the bottle. He later informed me the wine was worth $240!! oops!! I guess that explains why I was blown away by how smooth and flavourful it was (for a Chianti).


That accidental opening, though, made us appreciate the day, and each other's company that much more than normal (especially now that we live 4 hours apart and only see each other on weekends). We sat and drank and talked and joked with each other for the half hour or so it took us to drink the wine, it became a special occasion... well, for me anyways!

So, I suppose Life Lesson #4 only strengthens my argument that every day is a special occasion.

Tenderloin of Beef with Snow Peas

I cannot say enough good things about this meal, it has tons of flavour and is quick and very easy to make! I hope you enjoy it as much as me! The recipe below will serve 2 people for dinner. (approx. 150 calories for 1 cup of the beef and snow peas)



Tenderloin of Beef with Snow Peas

1 tenderloin steak cut into strips (about 6-8 oz.)... make sure you use tenderloin, other beef will be tough and the meal won't be as enjoyable

4 green onions
1 TBSP fresh garlic
1 TBSP fresh ginger
1 TBSP olive oil
3 cups snow peas
1 can sliced water chestnuts, drained
black sesame seeds
3 TBSP soy sauce
3 TBSP orange juice
1 tsp cornstarch
1 TBSP water
3 cups cooked whole wheat pasta

Cook pasta according to directions, leave in hot water while you cook the meal.
In a large saucepan add oil over high heat until a drop of water sizzles in it, add the green onions, ginger and garlic, stir fry for about 30 seconds to 1 minute (be careful this oil is very hot and it could burn).  Next, add the beef strips and fry until browned, about 3-4 minutes, add snow peas and fry for 30 seconds, now add the water chestnuts and fry for 30 seconds. stir in the soy sauce/OJ mixture, bring to a simmer for 20 seconds. In a separate bowl, mix the cornstarch and water together until smooth, add to the pan stirring constantly until sauce thickens and bubbles, about 20-30 seconds.

Split the pasta and stir fry between 2 bowls, sprinkle with sesame seeds. Enjoy!

Thai Chicken Satay

This is one of my go-to meals when I am craving something a little out of the ordinary, but don't feel like making anything TOO fancy!
(It has approx. 200 calories for 1/2 the chicken and 2 TBSP sauce)

Thai Chicken Satay

1 chicken breast, cut into long thin strips

6 TBSP light coconut milk

3 TBSP peanut butter

4 tsp honey

2.5 TBSP Asian fish sauce (you can buy this in Safeway, it is kind of similar to soy sauce)

half a red onion pureed

1 TBSP fresh ginger

1 tsp fresh garlic

2 tsp + 1 TBSP fresh lime juice

1/4 tsp red pepper flakes

First, combine 1.5 TBSP of the fish sauce, onion, ginger, garlic, 2 tsp lime juice in a ziploc bag, add the chicken squeeze out as much air as you can and let the chicken marinate for at least 1 hour (preferably in the fridge, especially if you want to marinate it for longer).

If you are going to use wooden skewers, you need to soak them in water for about half an hour. If you use metal skewers, spray them with Pam.

While the chicken is marinating, make the peanut sauce. Whisk together the peanut butter, coconut milk, honey, rest of fish sauce, rest of lime juice, and the pepper flakes, set aside or in the fridge (if there is any left over you can keep it in the fridge for 4 to 5 days).

Turn on you broiler and move the rack to its top position in the oven (about 2-4 inches from broiler). Thread the chicken onto the skewers, place on a pan and broil for 8-10 minutes, flipping halfway through, watch carefully so it doesn't burn.

Serve with the peanut sauce (I like it with wild rice - boiled in vegetable broth instead of water - and a salad, or veggie like  green beans, the peanut sauce goes good on the beans too!)

 

Favourite Things: My Cats

So, I was on the phone tonight with my mom (who owns 2 Springer Spaniels and "half owns" a Golden Retriever) who made the comment  ".... I'm not much of a cat person ...." and it got me to thinking... HOW CAN YOU NOT BE?

                                              Bella                                                      Izzy

    

So, in retort, I am going to list 10 reasons why I am NOT a dog person.... nothing personal to all you dog lovers ;-)

10. They make your back yard unusable. Seriously, all that beauty and you are afraid to step one foot in it for fear of stepping on a 'land mine'

9. One word... Drool. (Ew.)

8. They need almost as much attention as a baby. Who has time for that?

7. They are DIRTY (rolling in dead animals, or their own poo, etc.) which leads me to my next point...

6. They STINK. Everyone knows what "wet-dog" smells like and it is NOT pleasant.

5. They are scarier than their owners like to admit or think, even the little ones. When a dog comes running at you and jumps on you not only does it hurt, but for a moment (even if you know the dog) you think, 'should I be protecting my jugular?'

4. They think everything is a chew toy. Um, hello, my heels may be leather but they are NOT rawhide.

3. Their owners. Much like how every person thinks their children are perfect angels, dog owners are almost worse, I don't know why that is.

2. They are deceivingly cute. Which annoys me more than anything.

1. They bark. The incessant need for a dog to bark DRIVES ME CRAZY.


Now, don't get me wrong, there are a few pups out there I can tolerate, even like, but I am most definitely a cat person!!

Thyme and Garlic Poached Pickerel with Quinoa Stuffed Red Bell Pepper

It's always tough on the weekend to stick to a healthy eating plan, especially when that weekend is Superbowl! Slow roasted pork back ribs with Alex's "secret" spice, Caesar and homemade potato salad, not to mention the red wine and iced tea, I guess it's needless to say it was a calorie-filled fiesta!
But, alas, here is Monday, the best day to get back on with the plan!
I admit, I am getting bored with some of the meals on this "Cinch" plan, so I am trying to switch it up a little. I figured that each of the meals in the plan average around 300 calories a piece, so if I cook something else I just have to be sure to use lots of fresh veggies, a little protein and keep the portion within that caloric range ... this is all a little boring, I know, so I'll get to the good part... the recipes! Tonight's dinner: Thyme and Garlic Poached Pickerel with Quinoa Stuffed Red Bell Pepper.


Thyme and Garlic Poached Pickerel
2 fresh pickerel fillets
salt and pepper
6 sprigs of FRESH thyme (don't use dried thyme, it doesn't produce as much flavour)

1 TBSP FRESH garlic (diddo for dried garlic)

2 TBSP Olive Oil

3/4 cup white wine (use a Riesling or something on the sweeter side)

Rinse the fish in cold water, pat dry, sprinkle with salt and pepper, set aside. Pour rest of ingredients into a shallow saute pan and bring to a boil, let simmer on med-high heat for about 5 minutes to mix the flavours. Add a little more wine if some of it evaporated then bring back to a boil. Set fish on top of the liquid and poach, turning a couple times until finished (about 7-8 minutes). The liquid should have mostly evaporated by now so what ever is left spoon a little over the fish as a sauce. Enjoy!

Quinoa Stuffed Red Bell Pepper

1/2 Red bell pepper

1/4 cup cooked quinoa

1 TBSP olive oil

1/4 cup red onion, chopped

1 TBSP fresh garlic

1/4 cup chopped carrot

1/4 cup chopped fresh spinach

1/4 cup chopped mushroom

1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees and cook quinoa according to directions.

Meanwhile, in a saute pan, fry onion in oil until translucent (about 2-3 minutes), add garlic then rest of veggies and cook until done (about 4-5 minutes). Mix veggies, quinoa and cheese in a bowl and stuff pepper. Bake in oven for 15 minutes. Enjoy!

This meal has approximately 400-500 calories, a bit higher than what I have been eating but well worth it!! (and I only ate a banana for lunch so it all evens out!!)

Curry Chicken Salad Sandwich

You'd think it would be easy cooking for someone who, when you ask, "what do you want to eat?" the reply is almost always "Whatever, I don't care." But it's not as easy as it sounds!
Today for lunch I had a craving for something a little out of the ordinary and Alex didn't have a preference for anything in particular, so I made a Chicken Salad sandwich with Curry and Turmeric.
Although I've had chicken salad before, this was the first time I've ever made it. I thought I'd add some curry and turmeric to the chicken before baking it, and it turned out really great.
I think Alex even enjoyed it!

Curry Chicken Salad Sandwich (approx. 300-325 calories)
1 chicken breast
1/8 tsp. curry
pinch turmeric
2 stalks celery
2 green onions
1/4 cup green pepper
1/2 tomato
1 - 2 TBSP light mayo
salt and pepper to taste

Cut the chicken into small pieces sprinkle with curry and turmeric, bake at 425 degrees for 15-20 minutes, or until done. Let cool completely.
Cut up all the veggies and toss in a bowl with mayo, salt and pepper. Once the chicken is completely cooled mix with the rest of the ingredients. Serve on whole grain bread or in a whole grain wrap top with lettuce. Enjoy!

Life Lesson #3

You know that feeling you get when you believe something to be true, and then you are proven wrong? It's kind of an awful feeling! It seems that lately, I have been experiencing this phenomena a lot more often than usual and I must say, it is humbling. I consider myself to be a fairly intelligent, educated woman, but I was really starting to beat myself up over being wrong about so many little things.
So, I guess I took it as a 'sign' when I was reading this "Life Lessons" article to relax and accept the fact that I'm not right all the time (*gasp!) and it's OK!

3. You don't have ALL the answers
"By and large, people don't like to live in the realm of  'not knowing.' It's terrifying. Which is why everybody wants to have all the answers. Atheists think science has the answers. Religious Fundamentalists believe their particular theology does. But 'not knowing' is a richer and more gratifying place to be. I have no idea what's going to happen to me, why the universe is the way it is, or what will happen to my life force once my body stops working. You probably don't either. So just breathe and live in the great, beautiful mystery. And floss regularly."

(Real Simple, February 2011, p. 50) 

Life Lesson #2

I am 100% guilty of Life Lesson #2 (and so is my hubby, even though he'll never admit it)!

2. You spent a SMALL FORTUNE on yourself.
"Even in this day and age, many people still don't level with their spouses about how much they paid for some coveted service or item, like a salon treatment or a fancy new grill. Indeed, it can be difficult to own up to, say, a $70 haircut at a chic salon when your husband shells out $22 at the barber. But keeping money secrets in a relationship creates bigger conflicts down the road. Sure, in this economy, sharing such information may lead to a discussion about cutting back, but your partner will also get a better understanding of what you value most - and those converstions will ultimately bring the two of you closer."

(from Real Simple, February 2011, p. 50)

Like I said, I am guilty of spending small fortunes on myself on the most inane things (like my new leather Cole Haan triple zip satchel purse **swoon), and usually I am too embarassed to tell my husband the true number, so I have taken to subscribing to his "1/2 it or double it" when he asks me how much I spent on something! But, I guess I can truly admit we are not quite "there" yet on full disclosure of our expenditures. I think things are changing though now that at least one of us is done University, and I imagine we will begin to share expenses and money more openly when we are both earning and contributing.
One day at a time!

Greek Pizza

Tonight I was craving pizza but I know all too well the calorie count in traditional pizza is usually in the quadruple digits for 2 or 3 pieces! So, I made a low cal version of Greek Pizza (with ALL the flavour!)

Greek Pizza (approx. 275-300 calories)
2 small whole wheat tortilla wraps
1 TBSP pesto
30 grams feta (approx. 2 TBSP)
1/4 cup tomato cut in chunks
1/4 cup red onion cut in chunks
1/4 cup green pepper cut in chunks
1/8 cup kalamata olives, de-stoned, cut into pieces
1/4 cup cooked chicken breast (with greek seasoning)

First, cut up chicken into little pieces, cook in fry pan with a TBSP water and sprinkle Greek seasoning.
Spread pesto between 2 wraps and layer feta, onion, pepper, tomato, olives and cooked chicken on top, sprinkle with oregano. Bake at 425 degrees for 20 minutes or until base is a little crusty.