Roasted Pepper Chicken

"On The Go"

Life getting hectic is not an excuse for not cooking for love!

This has been a particularly busy week for me yet by stimulating my "Little Chef Cells" I created an easy, tasty "On the Go" dish.

I compromised two of the ingredients - the roasted peppers and tomatoes.

Normally I would create these from scratch but owing to my "busyness" purchased these from our local supermarket. To clear my conscience I bought Spanish peppers and Italian tomatoes. Both countries excel in this type of product.

So hop on the 'chef express' and let's get going!

Ingredients:

6 chicken thighs - off the bone and skinned

1 340ml jar of roasted red peppers

1 398ml can of tomatoes

1 large zucchini - peeled and cubed

1 large Vidalia (or sweet) onion - peeled and sliced

1/2 cup of organic chicken broth

1 tbs of Mrs Dash grilling spice

2 cloves of garlic - smashed and chopped

2 tbs Mrs. Balls chutney - peach or regular

1 sprinkle of canola oil

Salt to taste (for health reasons I do not use much salt in my cooking so go ahead and season according to your taste and lifestyle)

Process:

Pre-heat your oven to 250 degrees farenheit

Pre-heat a frying pan and pour in the canola oil

Brown off the chicken on both sides and place in a casserole dish

Remove chicken and toss in your onions, garlic and zucchini

Sprinkle with Mrs Dash

Saute mixture for 5 minutes

After 4 minutes pour in the chicken broth

Cook mixture for 1 minute

Remove from pan and place in the casserole dish

Add your tomatoes, chutney and roasted peppers

Cover with a lid and place in the oven

Cook for 1 hour and 15 minutes

During this time taste and season with salt

Remove and let sit for 10 minutes

Serves you, your love and a guest (or as a left over) 

So, again, no excuses, create and be happy!

RUSTIC TOMATO SOUP

How to make Tomato Soup from a Lemon!!

Sonya and I spent a most delightful Canada Day weekend in Port Stanley Ontario.

Port Stanley is this wonderful little holiday/fishing village that sits on Lake Eerie.  

Lovely and unique little stores, very good eateries and of course the choice of three beaches. 

Stayed in the delightful Inn on the Harbour. Great room, excellent continental breakfast and lovely view of the river with its fishing vessels.

After a delightful Sunday morning on the beach we decided to forgo the 401 highway and meander our way back home via the back roads.

With beautiful scenery as our backdrop, we went on our merry way. 

Then like an oasis in the desert, we came across these wonderful farm stalls selling their fresh grown fruit and vegetables.

Purchased these fresh, large, sweet and juicy tomatoes. My express purpose was to make and freeze some homemade tomato sauce.

So this morning full of enthusiasm and vigor I started my task of 'producing' tomato sauce.

After going through the usual preparation procedure, the tomatoes and their companions ended up in a large pot on the stove at a low heat.

I then proceeded upstairs to catch up on my work - having been out of the office for four days.

Two hours went by when I remembered the tomatoes on the stove. I rushed downstairs and found them nicely cooked, but 'mushy' with not much liquid. The cooking gods had sent me a 'lemon' - tomato sauce would not be on the menu! Now it is easy for the 'seers' to say make lemonade out of a challenging situation, but these words of wisdom are never accompanied by a recipe!

One has to create one's own solution!

Ladies and gentlemen what follows then is my recipe/solution for Lemonade - Rustic Tomato Soup!

Ingredients:

12 large tomatoes - cored

1 large sweet onion - Vidalia if possible - peeled and cubed

2 large carrots - peeled and cubed

2 cloves of garlic - chopped

2 cups organic vegetable broth

1 tablespoon sugar

1 teaspoon red pepper flakes

Salt to taste

1 tablespoon Canola oil

Procedure:

Place the tomatoes on a baking tray and place in a pre-heated oven (200 degree farenheit)

Roast until soft - about 45 minutes

In a pot on the stove, saute the onions, carrots and garlic in the canola oil - medium heat

Add the salt and red pepper flakes

Saute for about 5 minutes and then add the tomatoes from the oven

Let cook at a low heat for 2 hours

Add the cup of vegetable broth

Puree with your utensil of choice - blender, processor or outboard motor.

Taste test for seasoning

ENJOY WITH LOVE and crusty bread!!

Serves 6 to 8 depending on the size of the serving