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

LOVE-LY MEATLOAF

When I think of meatloaf my mind is filled with images of Fall. The fresh crisp temperatures, the changing colours of the leaves, the smell of wood burning, a cup of steaming hot chocolate and the warmth and comfort of a heated home.

For the past few years I have been purchasing my red meat at various meat and country markets. One of these is Carsons Country Market just outside of Listowel Ontario. The meat from these wonderful establishments is so much more tasty and price sensitive to what is obtainable in the local supermarkets. As a friend used to say, "Try it, you will like it!"

Ingredients:
1 medium pack of lean ground beef
1 tablespoon each of - Mrs. Dash Original and Grilling Blends
1 tablespoon of ground Tandoori Masala
1 medium sweet onion - sliced and chopped
2 medium sweet potatoes / yams
2 tablespoons of Panko crumbs
Salt and pepper to taste

Process:
Slice the sweet potatoes into three sections and boil in hot water until soft
Preheat oven to 375 degrees farenheit
Grease the bottom of a casserole dish with either Pam, Olive Oil, Canola Oil or Sesame Oil 
Combine the ground beef with the onions and all the spices
Place the mixture into the casserole
Mash the sweet potato and spread on top of the beef
Cover and bake in oven for approximately 20 minutes
Remove cover, spread on the Panko crumbs and return to oven
Adjust oven dial to grill and leave until crumbs are golden brown
Remove dish from oven
Let rest for 5 minutes and serve

This dish is great with a tomato based side salad, green beans and an ice cold beer

Serves 3-4

Enjoy the Love!

FISH STEW

Love from the Sea

As a young lad, being sick always turned out to be a treat.

How can being sick be a treat? Well my mother always cooked her special fish stew for me - and I loved her fish stew!! The fresh fish pulled out of the Atlantic Ocean on the same day that it ended up in the pot, the soft creamy potatoes and the beautiful cream based 'juice'. Other than being sick, life did not get better than that!

Fast forward 55 years - I am no longer a 'young lad' and I no longer have the luxury of the Atlantic Ocean and its same day delivery service of fresh fish. However I can still make the best of what I do have available by enhancing the flavours of  the dish. So sit yourself down at my table, take in the wafting aromas and enjoy the love!


Ingredients:
2 mackerel fillets without the skin
2 medium carrots - peeled and chopped into spoon size bites
1 red pepper - chopped into small slices
1 large sweet onion (Vidalia if available) sliced
1 large baking potato - peeled and diced
1 medium sweet potato/yam - peeled and diced
1 large handful of green beans - chopped in half
1 large handful of baby spinach
2 bay leaves
1 tsp Mrs Dash Original
2 cups milk - your preference of fat content
1 tbsp of orange zest
Crushed garlic - number of cloves dependent on your taste - but at least one
1 tsp of thyme flakes
1 tsp of oregano flakes
A sprinkle of red pepper flakes for heat
Salt and pepper to flavour

Process:
Season mackerel with salt, pepper or the spice of your choice and set to one side
Place the balance of the ingredients in a baking dish (covered)
Place in a preheated oven at 350 degrees farenheit
After 35 minutes turn temperature down to 300 degrees
Note that the milk will boil so keep an eye open for spillage or burning
After 45 minutes place the seasoned fish into your dish
Cook for another 15 minutes and remove from the oven

Serve in a soup bowl with crusty bread or your favourite cracker
A fresh salad on the side would be a great accompaniment
Added to that a glass of ice cold semi sweet white wine and the  taste experience is complete

Serves 6

THANKS MOM!

Rainbow Trout with Salsa

DANCING AND COOKING FOR LOVE

Have you ever just happened onto something and your brain shouts "that's it"!!
This happened to me with President's Choice Salsa.
Having been placed on a low cholesterol diet by my doctor, getting older and genetics being the cause, I have become a fanatical label reader and lo-fat and lo-salt product seeker.
PC salsa, which comes in many varieties is one of my favourites. Lo fat, lo salt and great flavour. I use them as a salad dressing, a mixer with cottage cheese and avocado and as a topping when cooking various dishes. Today's example being Rainbow Trout.

I only use fresh Rainbow Trout - best deal in town is at Costco.

Ingredients:
One side of fresh rainbow trout
2 tablespoons of PC Salsa - 1 tbs each Chipotle and Peach/Mango
Pam Spray


Cooking Instructions:
Preheat your oven to 375 degrees fahrenheit
Preheat an oven-ready frying pan on your stove top
Spray a light 'dose; of Pam into the pan
Place the trout skin down into the pan
Spoon the salsa on to the trout and spread out over its entire length
Saute for 3 minutes
Place pan with trout into your oven for no more than 5 minutes
Remove from oven and serve with recommended side dish

Side Dish -
1 large baked potato - peeled and cubed
1 medium sweet onion (Vidalia if possible) peeled and sliced
1 crushed garlic clove
2 teaspoons of canola or extra virgin olive oil
Salt and pepper to taste

Combine all of these ingredients and place on a baking tray or dish
Place into a preheated (400 degree fahrenheit) oven
Cook for 30 to 40 minutes

Take out of oven and plate with the trout

As well, steam up a portion of green beans on your stove top to serve with the dish

Play some salsa music in the background, open up your favourite bottle of wine and enjoy the love!

Serves 2

Curried Chicken with an Orange Twist

SERVING FOR LOVE

I have grown to love chicken curry. Friday nights after playing soccer I would indulge myself at our local pub with this heartwarming dish. Washed down of course with a pint, "can life get any better than this?"

We have recently been purchasing our chicken deboned and without skin.

Health wise, this is the answer. Minimal fat which is great for cholestrol free diets.

Going back to my South African roots, I came up with this quick and easy version of curried chicken. Great to serve with Basmati rice, different forms of pasta, potatoes or other groups of vegetables. And of course, do not forget that ice cold pint!

Ingredients:

6 chicken thighs - deboned and skinless

The juice and pulp of one medium orange

1 teaspoon each of the following:

• Madras curry powder
• Garlic powder
• Tandori masala powder
• Turmeric powder
• Regular curry powder - plus
• 1/4 cup of chicken stock

Put the chicken into a mixing bowl

Place the balance of the ingredients in a separate container and mix well

Pour the mixture in with the chicken and blend well

Cover and place in the fridge and allow to marinate for a couple of hours

Preparation:

Preheat your oven to 375 degrees farenheit

Place an oven ready frying pan on a medium heated burner and lightly cover with Pam spray

Brown off the chicken on both sides in the pan

Place the pan with the chicken and balance of the sauce in the oven

After 15 minutes remove

Let rest for 5 minutes

We served the dish with boiled Asian noodles and steamed broccoli

Serves 3

Enjoy the love!

Roasted Corned Beef and Cabbage

Serve For Love!

As an ex South African I occasionally have a yen for the king of all SA delicacies, Boerewors (farmer sausage). For my palette, the best source of this spicy and delicious tasting sausage is Florence Meat Supplies in Oakville Ontario. On a recent boerewors pilgrimage to this super meat emporium, I found this beautiful piece of corned beef which ended up in my freezer.


Flash forward to the Victoria Day long weekend and my taste buds are drawn to this wonderful piece of meat. The creative juices start churning and I come up with a new twist. Not the usual boiled version, but a roasted version with a "me made" rub.


My daughter who blogs at A Kitchen in Brooklyn from her Kitchen in Toronto provided the side, a delicate balsamic inspired cabbage which would be included in the dish along with the corned beef, carrots and potatoes.


What's the Rub?

1/2 tsp ground chipotle
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1tsp ground chilli powder
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp oregano flakes
1 tsp rosemary flakes
1/2 tsp ground turmeric
1 tsp thyme flakes
1 tsp mustard powder
2 tsp steak spice mix (your favourite variety)


Balance of ingredients:
1 large corned beef 
3 large peeled and diced carrots
2 large peeled and diced baking potatoes


Start Cooking for Love:
Preheat oven to 200 degrees farenheit
Create 'rub'
Wash off corned beef and dab dry with a paper towel

Caress the rub onto the beef

Place 'rubbed' beef into the pan and place in oven
Cover with aluminum foil - tent the center of the foil

After 3 1/2 hours remove the dish, take out the piece of beef and drain all of the liquid into a pouring dish - to be used later as a seasoning for the cabbage

Add another 2 cups of water
Place the beef back into the pan
Add the sliced potatoes, carrots and cabbage mix

Cook for another 2 1/2 hours at the same temperature

Remove the beef, cover and let rest for 15 minutes

Place the vegetables into separate dishes, cover and keep warm in the oven while the meat 'rests'

Once the beef has rested, uncover and prepare for serving

Ladle the carrots, potatoes around the edges of your serving dish
Place and spread out all of the cabbage into the center of the dish
Slice the corned beef and place on the serving dish using the cabbage as a base




Servings will vary depending on the size of the beef

This serving easily serves 6 hungry people