Tag: olives

Moroccan Chicken Stew

Moroccan Chicken Stew

Moroccan Chicken Stew

  • Servings: 6
  • Difficulty: Easy
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Looking out the window today and seeing the snow swirling about got me thinking of exotic climates where the only thing swirling around is the ice in my glass. Now, as with most of you, I doubt I will ever make it to some of these places so I will settle for visiting them through their food.

Here’s how we do this one.

Shopping list:

  • 1 1/2 pounds skinless Chicken Thighs
  • 2 tablespoons All Purpose Flour
  • 1 tablespoon Olive Oil
  • 2 Red Onions quartered and sliced
  • 4 Garlic cloves chopped
  • 2 sweet Green Peppers rough chopped
  • 1 28 ounce can of Diced Tomatoes
  • 1 15 ounce can Chickpeas drained and rinsed
  • 1/3 cup Golden Raisins
  • 1/2 cup chopped Green Olives
  • 12 ounces cooked Orzo pasta
  • 1 tsp ground Cinnamon
  • 1 tsp ground Cumin
  • 1 tsp ground Ginger
  • 1/2 tsp Turmeric
  • 1 tsp Cayenne powder
  • Salt and Pepper to taste
  • Chopped Parsley for garnish.

Putting it all together:

  1. In a bag toss the flour and chicken until coated
  2. Heat the oil in a non stick skillet and sear the chicken until browned on both sides. About 6 minutes and transfer to a plate.
  3. Cook the onion in the skillet for about 7 minutes. Add the garlic, cinnamon, cumin, cayenne and ginger; cook 1 minute.
  4. Stir in the tomatoes and season with salt. Add the chicken; simmer covered, 10 minutes.
  5. Stir in peppers, raisins, olives and chickpeas: simmer, stirring, 15 minutes, until peppers are tender and the chicken is no longer pink near the bone.
  6. Serve over Orzo.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit 

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Arroz Con Pollo

Arroz Con Pollo

Arroz Con Pollo

  • Servings: 4-6
  • Difficulty: Easy
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“Arroz Con Pollo” is simply the Cuban version of Chicken and Rice but it is the ingredients that sets it apart from the day to day version. Additions like Safron, Cumin and Olives bring out the “exotic” flavours that make this dish work and that makes it something you want to make again and again.

Here’s how we do this one.

Shopping List:

  • 4 Chicken thighs and 2 Chicken legs
  • 2 cups Rice
  • 2 cups Chicken broth
  • 1/2 cup Olive Oil for frying
  • 1 large yellow Onion – chopped
  • 1 large Red Pepper – chopped
  • 4 Garlic cloves – chopped
  • 2 medium Tomatoes – rough chopped
  • 1/2 cup frozen Peas
  • 1 cup stuffed Green Olives
  • 1 teaspoon Saffron or Tumeric
  • 1 Bay leaf
  • 2 teaspoons Oregano
  • 2 teaspoons ground Cumin
  • Salt and Pepper to taste

Putting it all together:

  1. Heat the oil in a large Dutch Oven or frying pan with a tight fitting lid.
  2. Salt and pepper the chicken and brown on both sides. Remove from the pan
  3. Add the onion, pepper and garlic to the chicken fat and cook until the onion is translucent
  4. Add the remaining ingredients except the Olives and Peas and mix well. Arrange the chicken on top of the rice and simmer for approximately 40 minutes.
  5. In the last 5 minutes add the peas and mix. When the rice and chicken are done top with the olives and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

Tuscan Style Spaghetti with Chicken and Pancetta

 

Tuscan style spaghetti with Chicken and Pancetta

  • Servings: 3-4
  • Difficulty: Easy
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Tuscan style spaghetti with chicken and bacon

As someone who cooks on a daily basis every once in a while I run into the “cooks” version of Writer’s Block and have absolutely no idea what to make for dinner and as any seasoned cook knows this can be very frustrating so when I ran into this particular issue tonight I turned to the Internet and searched for some inspiration and “what do you know”…. I found some.

I stole this particular recipe from Delish.com and I modified it ever so slightly and to say it was a hit would be an understatement so thank you Delish for the inspiration.

Here’s how we do this one.

Shopping list:

  • 12 ounces of Spaghetti
  • 1 pound boneless, skinless Chicken Breast – sliced into strips
  • 6 ounces Pancetta – diced
  • 2 tablespoons Olive Oil
  • 3 Garlic cloves – finely chopped
  • 5 ounces sliced Olives
  • 2 cups Tomatoes – diced
  • 3 cups Baby Spinach
  • 1/2 cup Heavy Cream
  • 1/3 cup fresh grated Parmesan
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of salted water cook the pasta according to the package directions until al dente. Drain and reserve one cup of the pasta water.
  2. In a large skillet heat the oil over medium high heat. Season the chicken with salt and pepper. Cook for approximately 5 minutes.
  3. Add the Pancetta to the skillet and cook for about 6 minutes. Remove from the pan and drain half the fat.
  4. To the skillet add the garlic, tomatoes, olives and spinach. Season with salt and pepper, then add the heavy cream, Parmesan and half a cup of pasta water and let simmer. Add the past and mix until well coated.
  5. Add back the chicken and Pancetta, mix well and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                           Bon Appetit

 

Souvalaki Pork Stir Fry

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Souvalaki Pork Stir Fry

  • Servings: 2-4
  • Difficulty: Easy
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Anyone who has ever had Greek food has at one time or another had Souvalaki and those who make it at home know it can be rather labour intensive that is why this time I decided to make it into a stir fry along with some Greek style rice.

The main thing to remember with Souvlaki whether Pork or Chicken is it does not take long to cook and it can easily become dry.

Here’s how we do this one.

Shopping list:

  • 2 pounds boneless Pork loin chops – sliced
  • 1 cup pitted Kalamata Olives
  • 1/4 cup plus 6 tablespoons  Olive Oil
  • 2 Garlic cloves – minced
  • 1 tablespoon Oregano (Greek if you can get it)
  • 1/2 teaspoon Salt
  • 2 teaspoons Tumeric
  • 1 medium White Onion – diced
  • 1 each Yellow, Red and Orange Pepper – sliced
  • 1 cup Cherry Tomatoes
  • 1/2 English Cucumber – diced
  • 2 cups Long Grain Rice
  • 2 1/2 Cups Chicken Broth
  • Sour Cream for garnish

Putting it all together.

  1. Mix together the pork, garlic, oregano, 1/4 cup olive oil and salt and put in a seal-able bag in the refrigerator for about 1 hr
  2. When the pork has marinated for about 45 mins preheat your oven to 350°
  3. When the pork has finished  marinating heat half the remaining oil in a dutch oven and add the onion cooking for about three minutes. Mix in the rice and Tumeric making sure to coat the rice well. Add in the chicken broth and bring to a boil.
  4. Take off the heat and put in the oven for approximately 35 minutes or until the liquid has been absorbed.
  5. In a wok or a large fry pan heat the remaining oil on medium high and flash fry the pork. Pull the pork from the wok, add the peppers and garlic and saute for about four minutes. Add back the pork and continue cooking for about another 4 minutes.
  6. Plate the rice and top with cucumbers, tomatoes, olives and feta cheese.
  7. On the other half of the plate place the pork and peppers and top with sour cream.
  8. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

Chicken and Tomato casserole

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Chicken and Tomato casserole

  • Servings: 6-8
  • Difficulty: easy
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This recipe comes from my Diabetes cookbook and with some embellishments from me (because I can’t help myself) it turned out to be one of the best, and healthiest,  casseroles I think I have ever made. I will most certainly be making this one again.

Here’s how we do this one.

Shopping list:

  • Eight bone in, skin on chicken thighs
  • One 10 ounce tin black beans
  • One 16 ounce tin diced tomatoes
  • Three tablespoons dried Oregano
  • Three tablespoons granulated Garlic
  • 1/2 cup sliced pimento stuffed olives
  • Two cups Long Grain Rice
  • Four tablespoons Canola oil
  • Chicken dry rub (see Dry Rubs and Marinades)
  • Parsley for garnish (optional)

Putting it all together:

  1. Pre heat your oven to 375 degrees
  2. Lightly season the chicken thighs with the dry rub
  3. In a large non reactive bowl mix together all the other ingredients and pour into a large casserole dish
  4. Heat the oil in a large saute pan and brown the chicken on both sides
  5. Place the chicken on top of the tomato mixture and put in the oven for approximately 35 minutes or until the chicken hits 165 degrees internal.
  6. Garnish with Parsley and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……………..

                       Bon Appetit

 

 

Salad Nicoise

  • Servings: “1”
  • Difficulty: “Easy”
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This classic appetizer was the First course of my Culinary School Practical Exam and although it looks difficult it really isn’t. The biggest pain is getting all the components together and then figuring out how to plate it. This was my design—- simple but classy at the same time. Now you may notice the Tuna is well done when it should be rare and that is because my “taster”wanted her Tuna and her Steak well done without realizing that well done Tuna slices terribly and falls apart which makes plating a wee bit difficult….. aw well…. did the best under the circumstances.

Here’s how we do this one.

Shopping list:

  • Mixed greens—- small bunch
  • Potatoes— Fingerling 3
  • Green beans washed and trimmed— 8
  • Tuna (yellow fin)—- One three ounce piece
  • Anchovy fillets—- 1-2 depending on size
  • Black olives— Pitted 6
  • Hard cooked egg, sliced or quartered—- 1 egg
  • Tomato wedges—- 4
  • Chopped parsley for garnish

For the vinaigrette:

  • 40 ml Olive oil
  • 10 ml White wine vinegar
  • Chopped garlic— 1-2 cloves
  • Salt and white pepper to taste

Putting it all together:

  1. Mix all the ingredients together for the vinaigrette and set aside.
  2. Cook the potatoes in boiling salted water until just fork tender
  3. Slice and grill the potatoes just until there are grill marks.
  4. Dress with a little of the vinaigrette and refrigerate
  5. Cook the bean in boiling salted water.
  6. Drain, cool and dress with a bit of the vinaigrette
  7. Line a small salad bowl with the mixed greens
  8. Plate the green beans and potatoes how you like
  9. Grill the Tuna until it is rare. Cool and slice
  10. Place the Tuna on the top of the mixed greens.
  11. Arrange the Anchovies on top of the Tuna
  12. Arrange the tomato wedges, olives and egg around the plate as you wish.
  13. Sprinkle with some of the chopped parsley
  14. Serve cold.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time…….

Bon Appetit

 

 

 

It’s PIZZA time……..

It's PIZZA time

  • Servings: one
  • Difficulty: easy
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Like everyone else I get tired and find days that I just don’t feel like cooking and so I look for an easy yet tasty way out.

This particular recipe comes to you courtesy of my four year old grandson because I asked him if he wanted Pizza for dinner and his response was “Pizza!!!!! I LOVE Pizza” and so it began which is half the fun when you try to get a four year old interested in cooking and don’t look at me that way———- it’s never to early to get them interested in the kitchen. So after a trip to our local grocery store where he decided he wanted olives, pepperoni and Pineapple ( I will bonk whoever told him pineapple belongs on pizza) we headed home.

Now four year olds being what they are their attention span often lasts all of fifteen minutes so by the time we got home he decided he wanted mommy to make his pizza for him which then allowed me time to create mine and this is where the fun comes in because everybody can custom make their own pie and it’s not that expensive either.

Here’s how I put mine together……..

Ingredients:

  • One 220 gram Naan pizza crust
  • Three tablespoons Basil Pesto
  • Half a cup of shredded Mozzarella cheese
  • Sliced Turkey pepperoni—- a hand full. I used Turkey because I’m supposed to avoid red meat
  • A hand full of sliced mushrooms
  • Sliced green olives

Putting it all together:

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  • Pre heat your oven to 450 degrees
  • Spread the pesto on the Naan pizza crust
  • Top with the pepperoni, mushrooms,olives and cheese
  • Place in the oven for approximately 6 minutes or until the cheese is nice and bubbly

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All that’s left to do is to slice up that pie and enjoy with your favorite beverage.

There you have it another “simple but tasty recipe for the grilling season and beyond”

So until next time…………

                                           Bon Apettite