Butter Chicken Lasagna

This recipe comes from Chefs Plate; our friends ordered some meals from them and highly recommend their services! This is a recipe she shared with me, and which I have had a few requests already for since posting the picture of my dinner online. Enjoy!

Butter Chicken Lasagna
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Serves: 2

1/2 oz butter or margarine
2 – 3 chicken breasts, cut into bite-sized pieces
3 gloves garlic, minced
1 yellow onion, diced
1/4 tsp turmeric (ground)
1/4 tsp cinnamon (ground)
3/4 tsp cumin (ground)
3/4 tsp garam masala (ground)
1 can crushed tomatoes (14 oz/398 ml)
3 oz cream (2% milk will do in a pinch)
6 sheets lasagna pasta, cooked and cool enough to handle (you can also use “oven ready” lasagna)
4 – 5 oz mozzarella cheese, shredded
5 oz fresh kale

Melt butter over medium heat in frying pan. Add garlic, onion, and chicken, and saute until chicken is almost cooked through. Add tomatoes and cream, bring to boil and then reduce to simmer until sauce thickens and chicken is fully cooked.

In casserole dish (oven safe), place 2 lasagna noodles to cover bottom, add kale on top, add butte chicken mixture on top, then another 2 lasagna noodles, kale, butter chicken, last 2 lasagna noodles and sprinkle cheese on top. Bake 5 minutes at 450F; turn oven onto broil, and broil 2 to 3 minutes until cheese gets bubbly.

Serve and enjoy!

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Gingerbread Cookies

It’s almost that time of year again! For a while I’ve been craving a good, soft, homemade gingerbread cookie with that delicious icing and gumdrop buttons. The following is what happens when I have a day off, a great Pinterest find, and cool weather outside.

Gingerbread Cookies
Bake time: 8 minutes per batch
Bake temp: 350F
Yields: 2 dozen cookies

Cookies
3 cups all-purpose flour
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar (golden, packed)
10 Tbsp soft butter or margarine
1 large egg yolk (save the egg white for the icing)
1 1/2 tsp vanilla extract
1/2 cup molasses (fancy, not blackstrap)*
2 Tbsp milk (rice milk for dairy-free)

Preheat oven to 350F. Sift together dry ingredients, flour through salt, and set aside. In a mixer with paddle attachment, beat together brown sugar and butter (or margarine). Add egg yolk and vanilla extract. Add molasses and milk, mix until combined.

Set the mixer on low speed, and add dry ingredient mixture slowly until fully incorporated.

Divide dough into 2 equal portions, and roll each portion between sheets of parchment paper until 1/4″ thick (no thinner*!). Cut shapes with cookie cutter, but don’t move them yet – place dough on parchment paper onto a cookie sheet or other large flat surface, and chill in freezer for 15 minutes.

Remove excess dough and transfer cookies to cookie sheet (lined with parchment paper). Bake for 8 minutes at 350F. Cookies should be soft and stay indented when touched. Let cool 2 minutes on cookie sheet, then transfer to cooling rack. When cool, decorate with icing and gumdrops, sprinkles, etc.

Notes:
*Pour a small amount of canola oil into liquid measuring cup and swirl around to coat before pouring molasses – this is a great trick I’m sure many grandmothers have handed down. Doing this means your molasses won’t stick to the measuring cup.
**Seriously, I went too thin on one batch and burnt them at the same time and temperature as the others. If anything, go thicker and add 1-2 minutes to the bake time. And don’t skimp on the time cooling on the pan either. Or in the freezer.

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Icing
1 egg white
1 cup icing sugar (confectioner’s sugar)
1/4 tsp lemon juice

Beat egg whites on high in mixer until frothy; add lemon juice and icing sugar, and beat until thick on high.

Transfer to piping bag or Ziploc bag with tip cut off for decorating. Add food colouring if desired.

Use to decorate fully cooled gingerbread cookies. Add gumdrops, sprinkles, etc. to decorate. (This is the icing that hardens and is great for gingerbread houses and such. Don’t make it until you’re ready to decorate.)

 

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Original cookie recipe here, and original Royal Icing recipe here.

Super Greens Soup

This is another recipe that comes from Jamie Oliver’s Super Foods recipe book. It is very easy to make (especially the way I do it!) and extremely delicious. It saves well too – I haven’t gone more than 2 or 3 days without finishing it all off, but it holds together well for leftovers. Hope you enjoy!

Super Greens Soup
Prep time: 5-10 minutes
Cook time: 20-30 minutes
Serves: 4

1 sweet vidala onion, chopped
4 cloves of garlic, minced
olive oil
2 medium sized white potato, chopped
1 can of chickpeas (standard 14oz can), drained and rinsed
2 sprigs fresh thyme (or 1 tsp dried)
1 sprig fresh rosemary (or 1/2 tsp dried)
1 bay leave
4 cups chicken stock
2 to 3 stalks fresh kale (about 5oz)
6oz chorizo sausage (fresh or smoked- I recommend smoked!)

Saute onions and garlic in olive oil until soft and fragrant. Add potatoes and chickpeas. Tie together fresh herbs and add to pot. (If using dried herbs, skip this step.) Add chicken stock; bring to a boil, then cover and reduce to low heat for 15 minutes until potatoes are almost cooked through.

If using fresh (raw) chorizo, pan-fry or bake sausages (whole). When cooked through, slice, set aside, and reserve pan drippings. If using smoked chorizo, slice and set aside. (The smoked flavour makes up for the missing pan drippings, trust me!)

Remove thick stalk from kale, and chop leaf into bite-sized pieces.

Remove fresh herbs from soup (if using dried herbs, skip). Add chorizo slices, pan drippings (if you have any), and kale to pot. Kale absorbs a lot of liquid, so you may need to top up with a cup of water (there is enough flavour in this soup it can handle the addition!) Simmer for another 10 minutes uncovered.

Serve and enjoy!

Chicken, Apple, & Pomegranate Salad

This is a salad I make often for lunch at work and sometimes for dinner at home, and I am always asked for the recipe. So, at long last, here it is. It kind of mimics a salad at Wendy’s, but my version is healthier. At least, I think so. Enjoy!

PS there are no measurements for any of the ingredients except the dressing; I just start adding things to the bowl and stop when I feel like there’s enough.

Chicken, Apple, & Pomegranate Salad
Prep time: 10-15 minutes
Cook time: 10-20 minutes
Serves: 2

1-2 chicken breasts, boneless and skinless (I recommend 2 breasts if making this for dinner)
your preferred salad greens (I like spinach and romaine, or the Organic Girl sweet pea blend)
1 gala apple, chopped into bite-sized pieces
crumbled blue cheese
pecans (candied or plain – to candy see instructions below)
pomegranate seeds

Dressing
1 tbsp pomegranate juice (I buy the Pom juice)
1 tbsp honey (you can use less if you don’t want it as sweet)
1/2 tsp Dijon mustard
2 tbsp olive oil
1/2 tsp apple cider vinegar

Cook chicken with your preferred spices (I fry my chicken with Montreal chicken seasoning), and slice into strips.

Combine dressing ingredients in a bowl and whisk until honey is dissolved/combined. (Alternatively you can combine in a small container with a lid and shake to mix.)

Toss salad greens with most of the dressing, reserving some. Place salad greens in a bowl to serve, and top with apple pieces, blue cheese, pecans, and chicken slices. Sprinkle pomegranate seeds on top (if you bought a real pomegranate and not a container of the seeds, cut in half and hold over the salad bowl with the cut half facing downwards and your palm underneath. Hit the back of the pomegranate with a wooden spoon to release the seeds), and drizzle remaining dressing over toppings to add flavor.

Enjoy!

(Apologies, I do not have a good photo of this salad yet. Next time I make it I will take a picture and update this post!)

Thai Coconut Chicken Soup

This recipe comes from Cuisine Tonight: Cuisine Lite, a magazine my Mom picked up somewhere. This soup is delicious and very quick and easy to throw together. It is one we both highly recommend. I hope you enjoy!

Thai Coconut Chicken Soup
Prep time: 5-10 minutes
Cook time: 25-30 minutes
Serves: 4

2 tsp olive oil or vegetable oil
1 Tbsp minced red chile, plus more sliced for garnish if desired
2 tsp minced garlic
1 bunch baby bok choy, chopped (separate stems and leaves)
4 cups chicken broth (low-sodium preferred)
1 can coconut milk (light preferred)
2 tsp curry powder
4 oz. wide rice noodles
10 oz. boneless, skinless chicken breast, sliced thin
1/4 cup minced fresh cilantro
2 Tbsp lime juice
1/4 tsp salt
1/4 tsp black pepper

Heat oil in large saucepan. Add 1 tbsp chile pepper, garlic, and bok choy stems. Sauté until fragrant, about 5 minutes. Stir in 1/2 cup broth, scraping up any browned bits on bottom of pan. Add remaining broth, coconut milk, and curry powder; bring to a simmer. Stir in noodles and cook until softened, about 3 minutes. Stir in bok choy leaves, and chicken. Simmer until chicken is cooked through, about 5 minutes.

Remove soup from heat, and add lime juice and cilantro. Season to taste with salt and pepper; garnish with slices of remaining chili pepper, lime wedges, and serve hot.

Nutritional Information, per serving: 325 cal, 9g fat (6g saturated fat, 2g mono, 1g poly), 46mg cholesterol, 499mg sodium, 30g carb (2g fiber, 3g total sugars), 22g protein, 1mg iron, 21mg calcium.

thai coconut curry soup

Stacey’s Sizzling Shitake Soup

So this soup is a melding of multiple recipes I have made in the past, and I am very happy with how it turned out. It might become my new favorite. Iain named it, even though the original didn’t actually have Shitake because I had some porcini mushrooms to use up instead. I was calling it “leftovers”, but Iain’s suggestion for a name does a much better job of describing what the soup is about. I hope you enjoy it!

Stacey’s Sizzling Shitake Soup
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

Instant stir fry noodles
2 chicken breasts, skinless, boneless, chopped into bite-sized pieces or sliced thin
1/2 cup mushrooms (Shitake recommended, porcini or crimini or brown also good choices)
1/2 onion, chopped
2 large carrots, chopped
1-2 tsp miso soup paste + 1 cup water
4 cups chicken broth
1/2 block extra firm tofu, cut into tiny cubes
Sesame oil and/or soy sauce to taste
1-2 red chili peppers (fresh or dried), diced, optional
2 eggs
1 bunch kale + olive oil + sea salt

Cook noodles according to directions. Bring another pot of water to a boil and hard boil eggs. (For perfect hard boiled eggs, put eggs in cold water in pot with salt. Bring to a boil, and boil eggs at high heat full boil for 1-2 minutes. Remove pot from heat and let eggs sit covered in water for 12 minutes. Remove eggs from water, and submerge in ice cold water.)

Chop kale, toss with olive oil and salt. Preheat oven to 350F, spread kale on baking sheet, and bake for 10-15 minutes until crispy. Be careful not to burn it!

Sauté onions, carrots, and mushrooms.  Add chicken and cook through. Add miso soup paste, water, chicken broth and tofu and bring to a boil. Season with sesame oil and/or soy sauce and/or chili pepper.

To serve soup: divide noodles among bowls, ladle soup over top. Slice eggs and lay on top of soup. Add a handful of kale chips. Enjoy!

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Easy Balsamic Chicken and Vegetables

You know those videos you see as you’re scrolling through Facebook of simple, delicious-looking meals? Usually I try to save them (unsuccessfully) and completely forget to go back, so many have been lost. But this one I saved and I am very glad I did. This was so easy and so delicious, I know it’s going to become a household favourite. Enjoy!

Easy Balsamic Chicken and Vegetables
Prep: 5-10 minutes
Cook: 30 minutes
Serves: 2

butter or oil for sautéing
two handfuls button mushrooms
large handful green beans or haricots vert
2 chicken breasts, boneless & skinless, sliced in half lengthwise or butterfly
handful grape tomatoes, halved
1/4 cup Italian salad dressing
3 tbsp balsamic vinegar (or 2 tbsp balsamic reduction if you have)
2 tbsp honey (or 2 tbsp brown sugar)

Sauté mushrooms and green beans in butter or oil over medium heat. When cooked, remove from pan and set aside. Add chicken to pan and cook through. Remove and set aside with vegetables. Pour Italian dressing, balsamic vinegar and honey into pan, and stir to combine. Add vegetables and chicken back into pan, cover with sauce and cook until warmed through. Add grape tomatoes, and serve.

Original found here

balsamic chicken

(Apologies, I overcooked my tomatoes in the picture; would have been better added right before serving in my opinion.)