Coconut Chicken

Ingredients

1 cup canned coconut milk ( I used Aroy-D coconut milk which is found in most Asian groceries)
2 inch piece ginger, sliced
1 tablespoon Sriracha sauce
2 teaspoons ground turmeric
1 tablespoon soy sauce
1 tablespoon paprika
1 stalk lemongrass, tender inner white bulbs only, minced
Salt
16 oz boneless skinless chicken thighs (you can also use chicken breast, just adjust macros)
Salt
Optional add-ins
Sliced cucumber
Cilantro, chopped
Sriracha
Freshly squeezed lime juice

Instructions:

1. In a large heavy pot, combine coconut milk, ginger, lemongrass, Sriracha, turmeric, soy sauce, and paprika. Bring to a simmer for 10 minutes (cover pot). Salt chicken generously and then add to pot. Cook chicken at simmer, covered, for half an hour, or until chicken is cooked through. Remove chicken and set aside to cool.
2. When chicken is cool enough to handle, place chicken in a single layer, well-spaced out, in an oven-safe skillet or sheet pan, and broil until top is crispy. Watch the chicken and make sure it doesn’t burn in the broiler!
3. Add some slices of cucumber and cilantro then sprinkle on Sriracha and lime juice.

 

Peruvian Roasted Chicken, or Pollo ala Brasa, is incredibly flavorful chicken. The spice rub includes white vinegar, paprika, cumin, lots of garlic and lime and usually marinaded over night. The dish traditionally also includes roasted onions but I tweaked it to include chickpeas!
Macros for whole recipe:
Breast: Protein 122g/Fat 37g/Carbs 73g/ Fiber 25g/ Cal 1048
Thighs: Protein  138g/F  53g/ Carbs 73g/ Fiber 25g/ Cal 1173

Ingredients

1 lb (16 oz) boneless skinless chicken thighs or breast
2 teaspoons salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
5 medium cloves garlic, minced
2 tablespoons white vinegar
1 lime, juiced
1 tablespoon extra virgin olive oil
1 onion, sliced
1 red pepper sliced
1 can (14 oz) chickpeas or garbanzo beans, drained and rinsed

Instructions

In a small bowl, combine salt, cumin, paprika, ground pepper, lime juice, minced garlic, vinegar and olive oil until it forms a paste. Once it’s combined, rub it evenly all over the meat. Cover and let it marinade at least an hour- 24 hours in the fridge.
Preheat the oven to 425 degrees F (218 C). On a roasting pan or large baking sheet (line it with foil for easy cleaning), place sliced onions and beans on the bottom. Place chicken on top of onions, red peppers and beans. Roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F (71 C) on a meat thermometer, about 40 min to an hour.
Macros for whole recipe:
Breast: Protein 122g/Fat 37g/Carbs 73g/ Fiber 25g/ Cal 1048
Thighs: Protein  138g/F  53g/ Carbs 73g/ Fiber 25g/ Cal 1173

Sticky Date Pudding 

Cooking: 45minutes                                           Serves: 8

Ingredients:

• 175g pitted dates, roughly chopped
• 300ml water
• 1 tsp bicarbonate of soda
• 60g butter, softened
• 3/4 cup caster sugar
• 2 eggs
• 1 -1/4 cup self raising flour
• 1 tsp vanilla extract  

Caramel Sauce:

• 1 cup brown sugar
• 1/2 cup thickened cream
• 125g butter softened
• 1/2 tsp vanilla extra 

To Serve:

• Double cream or vanilla ice cream

Method:

1. Combine dates and water in a saucepan and bring to the boil over medium heat. Remove from heat, stir in bicarbonate of soda and stand for 30 minutes.
2. Cream butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition. Gently fold in flour, followed by date mixture and vanilla extract.
3. Pour mixture into a greased and lined 18cm square cake pan. Bate at 160° C (320°F) for 45-50 minutes or until golden and cooked when tested with skewer.
4. To make caramel sauce: combine brown sugar, cream, butter and vanilla in a saucepan and bring to the boil stirring continuously. Simmer for 3 minutes.
5. Server wedges of date pudding with hot caramel sauce, and either double cream or ice cream.

Enjoy!

Pasta with Creamy Bacon Sauce

Pasta with Creamy Bacon Sauce

Ingredients
1 lb or 500g Penne pasta
6oz or 175g of bacon diced
5.5oz or 150g sliced button mushrooms
5oz or 140g frozen peas, thawed
4oz or 120ml cream
6 tbsp grated Grana Padano cheese wedge (or cheese of your liking)
Salt & pepper to taste

Method
Cook pasta until al dente, drain and set aside.
Pan fry bacon until lightly browned, then pour off all but 2 tbsp fat. 
Add mushrooms and peas, then cook on medium for 2 minutes.
Add the cream and stir in the grated Grana Padano cheese.
Bring mixture to the boil and simmer for 3 mintues, stirring.
Add pasta to the pan, toss thoroughly.
Season to taste with salt & pepper and sprinkle with additional grated cheese, if desired.
Toss and serve~     
  

Ricotta & Spinach Stuffed Tomatoes

Ricotta & Spinach Stuffed Tomatoes

Ingredients
  
2 tomatoes, seed and flesh scraped out (reserving lids)
1 tbsp olive oil
3-1/2 oz or 100g baby spinach
3-1/2 oz or 100g ricotta
Pinch of grated nutmeg
Salt and pepper to taste
Squeeze of lemon juice

Method    

Preheat oven to 410°F or 210°C.

Place olive oil in a pan on medium heat.

Once oil is hot, add spinach and cook until the spinach is wilted. (about 30 seconds)

Mix the spinach, ricotta, nutmeg, salt & pepper and lemon juice in a bowl.

Spoon the mixture into the tomato shells.

Place shells and lids separately on baking tray and bake for 10mins. 

Season with salt & pepper to taste, and serve immediately.

Parmesan and Dijon Crusted Chicken with Pan Fried Green Beans and Capers

Ingredients:
3 Slices White Bread
1/4 cup fresh parsely, roughly chopped
2 tbsp shredded parmesan cheese
2 medium chicken breasts pounded to 1/4 inch thickness
1 tbsp Dijon Mustard
3 tbsp olive oil
1/2 small red onion, thickly sliced
1 tbsp baby capers, drained
250g green beans, ends trimmed, cut into 1/2 inch pieces
juice of 1/2 lemon

Method:

• Place bread slices in a food processor and pulse into small crumbs. Transfer to a large tray or baking dish and mix in parmesan cheese and parsely. Season well with salt and pepper.
• Using a pasty brush, coat the chicken breast with the mustard. Press the chicken into the breadcrumb mixture, coating well on all sides.
• Place a medium pan of salted water over high heat and bring to the boil. Add beans and cook until tender but still crisp, about 2 minutes. Drain and set aside.
• Heat the olive oil in large frying pan over medium-high heat until hot. Cook the chicken for 3 minutes on each side or until medium golden brown and cooked through, adding more oil as needed. Remove and place on a plate line with paper towels and light covered with foil. Drain all except 1 tbsp of oil from the pan and return to the heat.
• Reduce the heat to medium and cook the onion for about 2 minutes, until it starts to soften. Add the beans and cook a further 2-4 minutes until tender. Add capers and lemon juice and toss to combine. Season.
• To serve, slice chicken and divide between 4 serving plates. Top with green beans and capers.

Caprese Salad

Serves 4
Preparation 5 minutes

4-6 mixed tomatoes, sliced, at room temperature

250g fresh buffalo mozzarella, torn (or baby bocconcini, sliced)

1/2 cup picked basil leaves

Dressing

1/4 cup Extra Virgin Olive Oil

1 tablespoon red-wine vinegar

1 tablespoon balsamic vinegar

1. Arrange tomato slices, mozzarella and leaves on a platter. Season to taste.
2. Dressing. In a jug, whisk all ingredients together.

Drizzle over caprese salad just before serving.