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.

Cheese and Apple with crumble

For the cake mixture:

3 cups plain flour

3 teaspoons baking powder

3/8 cup sugar

3 drops vanilla extract in 1 tablespoon of sugar

1 pinch salt

5 oz cream cheese

1/2 cup milk

1/2 cup cooking oil

For Filling:

3 lbs apples

4 medium eggs

3/4 cup soft butter or margarin

1/2 cup sugar

2-3 drops lemon extract

30 oz cream cheese

1/4 cup plain flour

For crumble:

2 cups flour

3 oz ground almonds without skins

3/4 cup sugar

1/2 teaspoon ground cinnamon

3/4 cup soft butter or margarine

1. Preheat oven ot 350 ºF

2. make the dough by mixing together the flour and baking poweder then sift into a mixing bowl and add the other ingredients. Stir with a hand mixer until all ingredients mixed then hand knead until dough becomes less sticky. Shape dough int a roll on a floured work surface. Then roll out the dough and place on a stip of aluminum foil inside a baking sheet.

3. Making the filling: wash, peel, core and cut the apples into thin segments. Arrange the apples overlapping each other on the base. Whisk egg whites with hand mixer until stiff. Put the softened butter or margarine in a mixing bowl and whisk until homogenous. Add sugar, lemon extract, egg yolk, cream cheese and flour and whisk . Fold the beaten egg whites into the cream cheese mixture and cover the apples with this mixture.

4. To make the crumple: sift flour and add almonds, sugar, cinnamon, and softened butter or margarin. Stir with hand mixer until the crumble has the right texture. Sprinkle crumble over the cheese mixture and bake in the oven for about 60 min.

Easter Bread

2 packages of dry yeast

1/2 cups luke warm water

1 1/2 cups scolded and cooled to luke warm milk

1 cup sugar

3/4 teaspoon salt

4-5 egg yokes

1 1/8 cup butter

6 cups flour

1 cup raisins

3 tablespoons brandy

Directions:

-dissolve the yeast into the luke warm water

-mix milk, sugar, salt, egg yokes and soft butter into a large bowl

-beat in half flour and add raisins

-add brandy and yeast

-beat in the rest of the flour

-kneed dough until smooth

-put dough into a big greased bowl and let rise for 1.5 hours

-punch down and let rise for another 2 hours

-shape it and bake at 350 degrees for 30-35 min.

Enjoy

Italian Lamb Steaks

Italian Lamb Steaks

Prep: 20mins Cook: 20mins Serves: 4

8 lamb leg steaks (Heart Smart)
2 tbsp Olive Oil
3 garlic cloves, crushed
1/3 cup parsley, finely chopped
1 tbsp thyme leaves
2 tsp Tuscan seasoning
100g green beans, trimmed
1 Treviso radicchio, trimmed, torn
2 baby fennel, shaved
1/3 cup Deli style Vinaigrette
20gram shaved parmesan
135gram Fresh Red Peper

Tapenade, to serve

1. Preheat oven to 200° C (392 °F). Put lamb steaks into large roasting pan. Combine oil, garlic, parsley, thyme, Tuscan seasoning, salt and pepper in a bowl. Rub mixture onto steaks. Cover loosely with foil. Remove foil and roast for another further 10mins.

2. Meanwhile, cook beans in boiling water for 2 mins or until just tender. Drain and rinse under water. Combine beans, radicchio, fennel, dressing and parmesan. Toss until well combined. Serve steaks with salad and tapenade.

Canadian Stew

Canadian Stew
1 can of vegetable beef soup (Campbells Soup)
1 can of Tomato soup (Campbells Soup)
1 package of ground beef (fried)
Any herbs you may want to add
Any other veggies you may like to add
3-4 potatoes (preferably Idaho type potatoes- brown skinned ones)

Boil potatoes until tender, then drain the water; fry meat and drain grease; then add all ingredients together in a big pot and bring to a simmer. You may want to add a 1/2 cup or 1 cup of water so that the soup isn't to thick. Then serve.
Great for those cold days to warm the soul.
Not sure why it is called Canadian Stew... I got the recipe when I went on a camping trip with a church group up to Canada. So, I guess, hence the name.. lol

Meiterranean Torta

Meiterranean Torta

Need:

-5 flour tortillas (8 in)

-1 package creamed spinach (thawed)

-1 cup crumbled feta cheese

-1 jar roasted red peppers (12 oz and drained and chopped)

-1 large tomato (chopped)

- 1 1/3 cups French Fried onions

-3 tablespoons chopped black olives

-1/2 cup shredded mozzarella cheese

Directions:

Pre-heat oven to 350ºF. coat 8 or 9" pan with cooking spray. Place 1 tortilla in pan and spread tortilla with 3 tablespoons spinach. Top with 2 tablespoons of feta, roated pepers, tomato, french fried onions and 2 teaspoons olives.

Repeat to make 3 more layers. Place remaining tortilla on top and coat with cooking spray. Bake for 25 min or until heated through.

sprinkle top with mozzarella cheese and remaining french fried onions; bake another 5 min or until onions are golden brown

Caribbean Shrimp

Marinate time: 1 hr.
Prep time: 5 min.
Cook time: 3 min.

1 pound large or jumbo shrimp, cleaned, tails left on (frozen works fine)
2 teaspoons olive oil
1 teaspoon lime juice1 tablespoon garlic, finely minced
1 teaspoon chopped dried rosemary
1 teaspoon chopped dried thyme
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
Fresh limes for garnish

Combine all ingredients, except limes - 'cause they are garnish!

Marinate at room temperature for 1 hour.
Heat a dry skillet on medium-high.
When skillet is hot, lay shrimp in pan.
Cook shrimp 3 minutes per side, brushing them with marinade before turning.

Garnish with lime.

Serves 4

(The naughty monkey's recipe!)

Orecchiette with Broccoli Rabe & Chickpeas

The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime—or if you prefer a milder taste—use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.

2 servings, 2 cups each

Active Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
• 1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
• 3/4 cup vegetarian chicken-flavored broth, (see Note)
• 2 teaspoons all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 4 large cloves garlic, minced
• 1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
• 1 8-ounce can chickpeas, drained and rinsed
• 2 teaspoons red-wine vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 
  

Preparation

1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

Tips & Notes

• Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition

Per serving: 413 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 74 g carbohydrates; 22 g protein; 14 g fiber; 655 mg sodium; 448 mg potassium.

Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (210% dv), Iron (25% dv), Calcium (20% dv).

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1 1/2 vegetable, 1 very lean meat, 1 1/2 fat

Mexican Polenta Scramble

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 poblanos or 2 green bell peppers, diced
• 1 pint cherry tomatoes, halved
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices
• 1 bunch scallions, trimmed and sliced
• 1 cup shredded reduced-fat Cheddar cheese, preferably sharp
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 avocado, diced
• 2 tablespoons pepitas, toasted (see Tip)

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.

Tips & Notes

• Tip: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. Find them in the bulk-foods section of natural-foods markets, Mexican grocers or at melissas.com. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 315 calories; 20 g fat (6 g sat, 8 g mono); 20 mg cholesterol; 26 g carbohydrates; 13 g protein; 6 g fiber; 600 mg sodium; 645 mg potassium.

Nutrition Bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 1 high fat meat, 2 fat

Not Your Mama's Banana Pudding

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

Maple Mustard Salmon

Maple Mustard Salmon

Salmon fillets for four
2/3 cup melted butter
1/2 tablespoon dried dill
1/2 cup Vermont maple syrup*
1/4 cup Dijon style mustard

Blend ingredients over low heat until melted together.
Grlll or broil salmon, basting and turning until flaky.

*Grade A works better in this recipe then Grade B.

Paella

Ingredients (serves 4)

250g chorizo sausage
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 5cm (2in) pieces.
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum (pepper) finely diced
1 teaspoon turmeric
1-1/2 teaspoons ground cumin
1-1/2 cups long grain white rice
400g can chopped Italian tomatoes
2 cups chicken stock
1 cup frozen peas
1/2 cup flat-leaf parsley leaves, roughly chopped

This is what you do:

1. Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm (1/4 inch) thick slices.
2. Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum (pepper). Cook, stirring, for 2 to 3 minutes or until soft.
3. Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.
4. Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve
   

Mango Salsa

Mango Salsa

Ingredients:
2 Mango – peeled and chopped in small chunks
1 medium to large avocado – chopped in small chunks
1 ½ tbsp. cilantro
1 sm. can (4 oz.) chopped green chile
1 cup chopped tomato
1 cup chopped green onions
2 tbsp. lime juice
2 tbsp. lemon juice
1 pinch of salt

Optional ingredients:
1-2 tbsp. tequila
½ – 1 tbsp. chopped jalapeno (less or more according to tastes)

Instructions:
Simply mix all ingredients together in a medium-sized bowl.

Refrigerate one hour before serving.

Sirloin Steak

Sirloin Steak with artichokes, Tomatoes and Olives
The South Beach Diet Quick and Easy Cookbook
prep time: 10 minutes cook time: 20 minutes

Redolent with the lusty flavors of the Mediterranean, this dish turns a quick weeknight meal into something the
whole family will look forward to coming home to. Serve it with your favorite salad. If you don't have time
to thaw frozen artichokes, use a 14 ounce can of brine packed ones, well drained.

4 - 6 oz sirloin steaks, about 3/4 inch thick
2 teaspoons extra-virgin olive oil
1/4 cup water
1 garlic clove minced
1 teaspoon dried oregano
4 plum tomatoes, diced
1 - 9 ounce package frozen artichoke hearts, thawed and quartered
1/2 cup pitted kalamata olives, coarsely chopped
Salt and freshly ground black pepper

Season steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Cook steak 4 60 5 minutes per side for medium rare ( I prefer well done).
Transfer to a plate.
Add water to the hot pan, scraping any brown bits from the bottom; reduce heat to medium. Add garlic and oregano; cook until garlic has softened, about 1 minute.
Add tomatoes and cook 3 minutes more. Stir in artichokes and olives and cook until warmed through, about 2 minutes. Season with salt and pepper to taste and serve warm with steaks.

Makes 4 servings
Per serving: 310 calories, 14 g fat, 3.5 g saturated fat, 40 g protein, 9 g carbohydrates, 5 g dietary fiber, 320 mg sodium