Reunion Dinner

I had dinner Friday evening with a friend whom I haven’t really seen in several years. Ginny is an amazing chef so when we ran into each other after all those years and she invited me to dinner Friday evening how could I refuse?

Dinner consisted of veal tenderloin (which I have never before seen), grilled sweet potatoes, grilled corn on the cob (soaked in water for 15 minutes with the husks, then thrown on the grill for 15-20 minutes until cooked and the husked are getting blackened), steamed broccoli and a fabulous salad which included beets, onion, massaged kale (yes you read that correctly – you massage the kale until it breaks down the tough fibres and it becomes easily chewable and soft. Wonderful technique – see I knew I would learn something new having dinner with her ;-). The rest of the salad had walnuts, romaine lettuce, chopped apple and the dressing was made with walnut oil.  The second thing I learned at dinner….Walnut oil is fabulous! I must get some as it has such a lovely nutty flavour that enhances the dressing and salad and I am sure anything else you put it on.

Dinner was really nice and a real catch up on a beautiful evening.  Great way to spend Friday night in my books!  Thanks Ginny!

 

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Broccoli, Peppers and Chicken Stir Fry

Well it was a Monday and I was at a loss for what to make for dinner.  I kept looking at my new rice cooker which I really use mostly when cooking for other people as I don’t eat much rice. It was calling out to me to use it so I looked in the fridge to see what there was. I had a couple of chicken breasts thawed and a head of broccoli so I thought”why not make a stir fry”?

I know I have blogged stir fries before but each is a bit different.  This one had a sweet and spicy base and I served it over the brown rice. I have to say I have never been any good at making rice – for some reason it never turns out well. I decided to invest in a rice cooker and went with the Cuisinart 7 cup cooker.  Aside from the fact that it looks great – boy is it easy and clean up is a breeze!

So here is what I made and how I made it.

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Ingredients:

1 tbsp of olive oil

1 knob of ginger chopped

2 -3 cloves of garlic chopped

1/2 cup of sweet chilli sauce (asian variety)

2 tbsp of hoisin sauce

2 boneless skinless chicken breasts cubed

1/5 – 2 cups of broccoli florets

1 pepper thinly sliced (colour of your choice)

pepper to taste (no salt as hoisin and the sweet chilli sauce have enough sodium)

Directions

Make 3/4 cup of brown rice (enough for two people) any way you choose, either in a pot or a rice cooker. While this is cooking….

Place cubed chicken in a bowl with the sauces and the ginger and garlic. As this is marinating, steam the broccoli and peppers for about 2 minutes in the microwave oven with a bit of water.

In a saucepan, toss the chicken, whatever sauce is left in the bowl, the broccoli and the peppers and stir fry till chicken is cooked and no longer pink. That’s it!  Now serve over some rice and you have a tasty meal ready in about half an hour.

Sweet and Spicy Stir Fry Chicken with Eggplant and Broccoli

That is a very long title I realize….But it is accurate.  I found a sauce at the grocery store that was a sweet and spicy chilli sauce.  I thought it might work well on a stir fry so I bought it.  I am doing a lot of cooking this month for a friend of mine so I figured this is a good time to experiment with some dishes to add to my menu lists. This week was the chicken in this recipe, pasta prima vera with chicken and quinoa with roasted vegetables. Stay tuned over the next couple of weeks for the other recipes 😉

spicey sweet chicken

This was pretty easy to make and didn’t take much time at all. For my friends version I am providing brown rice to go with it but for myself I thought I would have it on it’s own.

Here is the recipe:

Ingredients – serves  2

2 boneless skinless chicken breasts cut in cubes

1/4 cup of sweet and spice chilli sauce (if it says sweet on the label of the chilli sauce then it is most likely sweet and spicy) plus a small reserve amount for broccoli and eggplant

1 japanese eggplant cut in 1/2 inch slices round

2 cups of broccoli florets

1 tsp of canola oil for frying

Directions:

Pour 1/4 cup of sauce over cubed chicken pieces and marinate for about 15 minutes (can be longer). Stir fry the chicken till cooked and put aside when done.

Add a bit of oil to the pan and put the slices of eggplant one side face down and brown slightly. Then flip over and brown the other side.  Remove and set aside. Steam the broccoli in the microwave for about 3 minutes, drain and put in the pan to sauté slightly. Add the eggplant back in and drizzle a bit of sauce over the vegetables and stir fry for a minute or two.  Take off the heat and arrange on a plate any way you like.  You can put rice down first, then mix the chicken and vegetables together or separate them as I have done in the picture.  Any way works!

Enjoy