Tag Archives: baked

Hello, Crispy “Fried Chicken”! p.s. It’s Baked.

29 May

ImageWhat do you do when you have a hankering for something greasy and sinful but can’t lower bring yourself to pop out for a Double Down?

Why, you create a mock up of course. In this case, involving cornflakes. 

I remembered that I had hungrily Pin-interested something of the sort late one night, so I dug around and found some recipes. The following is a conflation of a few that I discovered as well as the recipe on the back of the Kelloggs box.

You’re welcome. 

The end result was satisfying, to say the least, and pretty fun to make too. 

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Healthy Crispy Baked “Fried Chicken” 

  • 8-10 chicken drumsticks or thighs  
  • 3/4 cup plain yogurt
  • 1 tablespoon paprika
  • 3 cloves garlic- crushed 
  • salt and pepper (1/2 teaspoon each)
  • liquid smoke
  • 1 egg
  • 1/2 cup all purpose flour
  • 3 tablespoons coconut oil
  • 1 tablespoon Dijon 
  • 1 cup milk
  • 2 cups (or more) crumbled cornflakes 
  1. Combine yogurt, salt and pepper, paprika, garlic, mustard and a few drops of liquid smoke in a medium sized bowl or ziplock bag. Combine chicken and coat. Let marinate for at least one hour, or as long as possible. 
  2. Preheat oven to 350. 
  3. In a medium sized bowl, mix flour, egg, milk and more salt, pepper and dash of paprika until smooth, to create a batter. 
  4. In separate shallow bowl or pan, crush cornflakes. 
  5. Remove chicken from marinade and dip into batter and then again into crushed cornflakes. Place evenly on a foiled and greased cooking pan. 
  6. Drizzle coated chicken with melted coconut oil. 
  7. Bake at 350 for one hour until tender, and chicken is no longer pink inside and juices run clear. 
  8. Do not cover pan or turn chicken while baking. Serve hot. 

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I served the chicken up on baby spinach with a warm, limey blackened corn salad and roasted pickled beets (don’t ask what’s in the corn salad- I I made it in a rush and I honestly don’t recall- but I know that it includes bulgar wheat, fried onions and red pepper, cumin, parsley, cayenne, honey and lime). The pickled beet salad is from the Polish deli next door ( which I’m obsessed with, and often clean them out of their stock!)  

I thought this meal came together bee-autifully. 

Try it out, guilt free. 

M x

 

 

Italian Turkey Meatballs with Balsamic Roasted Cherry Tomatoes and Brussel Sprouts

19 Feb

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My search for the perfect meatball recipe has come to an end. After an arduous journey (not really)  I can safely say that this is the one. And turkey at that. Colour me surprised.

Very juicy, very flavourful, lovely texture and extremely light. Perfection.

I served these babies on a bed of brown rice with a homemade tomato sauce and balsamic roasted brussel sprouts and cherry tomatoes. Over all a pretty healthy meal, and couldn’t be easier.

Italian Turkey Meatballs
(30 minutes) (makes approx 16 meatballs)

  • 1 package lean ground turkey (approx 1 lb)
  • 1/4 cup Parmesan cheese
  • 2/3 cup panko (or traditional breadcrumbs)
  • 1/4 cup tomato sauce
  • 2 eggs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon dried chillies
  • 1 teaspoon salt
  • Splash balsamic vinegar (approx 2 teaspoons)

1) preheat oven to 400. In large bowl, assemble all ingredients and mix well.
2) Form into small round meatballs (makes about 16) and place on baking rack
3) Bake 15-20 minutes, until no longer pink in the middle.

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I roasted the tomatoes and brussle sprouts simultaneously, although they needed about 25-30 minutes at 400. I covered generously with olive oil and some sea salt. Half way through roasting I drizzled on some balsamic and sprinkled with a bit of brown sugar and returned to the oven. I broiled them for the last 5 minutes to give the sprouts a bit more colour.

They turned out to be a perfect addition to the dish. The textures worked well with the meatballs, as the sprouts were basically melt-in-your-mouth soft.

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I made a simple tomato sauce by sautéing 3 cloves of garlic in olive oil along with 2 teaspoons of fennel seeds and diced red pepper. Once soft, I added crushed tomatoes and seasoned with salt, pepper, brown sugar and some dried chillies and a splash of balsamic. I made the sauce first, and added a 1/4 cup to the meatball mixture before baking.

I layered the sauce over the rice and topped with the meatballs, which I covered with more sauce and the roasted vegetable. I topped it all off with fresh basil and grated Parmesan cheese.

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I was thrilled with this recipe. I hope you try it out. Let me know if you do!

M

Black Bean Cheddar and Kale Enchiladas

30 Jan

Delicious, if a little time consuming. I made these corn crepes and the sauce from scratch, but you could save time and easily use store bought tortillas and enchilada sauce if need be.

I got a new camera from the handsome Scott for my birthday this week, a Cannon Powershot G15. What do you think?
Food 518 Food 483 Food 484 Food 487 Food 489 Food 499 Food 510I still have to spend some time learning the different functions. And I’m working at night in a kitchen with weird light (food photographs so amazingly well in natural light, but for some reason, despite my studenty-leisurely afternoons  I still spend the majority of my time in the kitchen after sunset).

So far my New Years Resolution to cook and post more has been…unsuccessful? Sorry. Discipline has never been my strong point. Maybe my new camera will help with that.

Hopefully this recipe will inspire someone, somewhere. I was indeed inspired by another blogger, raudette . She’s good at it! I had to make these, and make them NOW.

Black Bean, Cheddar and Kale Enchiladas

Sauce:

  • 1 tsp cumin
  • 1/2 tsp ground cilantro
  • 2 cups chicken stock (or veggie)
  • 1 tsp flour
  • 1 tsp chipotle powder
  • 2 tablespoons tomato paste
  • 1 tsp coconut oil
  • 1/2 cup crushed tomatoes
  • 1 tsp honey
  1. In a saucepan, heat coconut oil until liquid, and add cumin, chipotle, cilantro and flour, cook for 30 seconds.
  2. Add tomato paste, tomato sauce and stock, bring to a boil.
  3. Turn heat down and simmer for 10 minutes or so until thickened.
  4. Season with salt and pepper, set aside.

Filling

  • 2 cups chopped green kale 
  • 1 can black beans
  • 1 cup frozen corn
  • 1 leek
  • 1/2 large white onion
  • 4 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1 tsp red chili flakes (or to taste)
  • 1 tsp cumin
  • juice of 1/2 fresh lime
  • splash of olive oil
  • 1 cup cheddar cheese, grated
  • Fresh cilantro (to taste)
  1. Finely slice leek and onion and fry in coconut oil in a large skillet over high heat. 
  2. Add garlic, and a splash of stock to keep onions from sticking. Add cumin, kale, garlic, corn and beans. Saute for 3 minutes of so.  Turn heat down to low and add olive oil and chili flakes.
  3. Take mixture off heat and mix in cheese, season with fresh lime juice, salt and pepper.

Cornmeal Crepes 

Find my  recipe here . This time I used olive oil instead of butter (healthier) and it worked great.  I also cooked two crepes at a time in two pans to save time. Yields 10, using 1/4 cup of batter for each.

Assembly:

Pour sauce to cover the bottom of two baking dishes. Roll about 2 large tablespoons of kale mixture into the crepes and fit snugly into the dish, facing down.  Top with more sauce and grated cheese. Cook at 400 for 15 minutes, and then broil for the last 5 minutes to brown the cheese.

I served these  on quinoa with more sauce. Top with fresh cilantro, sour cream, avocado or whatever your hear desires (my heart desired some green habanero hot sauce from Mexico. I was not disappointed!)

I usually don’t eat a lot of cheese. I made an exception for tonight, due to the humongous block of pre-Christmas cheddar sitting in the fridge, untouched. It was lovely.

In a few weeks time, I will be embarking on a major candida cleanse. This will test my said lack of discipline immensely.  No sugar, no coffee, no alcohol,  no gluten and no dairy for a month. It sounds boring, but on the upside I’m hoping to try out some new and creative recipes!

Has anyone tried a cleanse like this?

What was the hardest part?

Food 521

Baked Balsamic n’ Honey Glazed Tempeh- Prepare to be Converted

18 Dec

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There have been three lonely packs of tempeh sitting in the fridge forever. Three. That’s a lot.  Like an old hand-me-down hanging in the closet, time and time again I just never seemed to reach for it.

I realize that I have sung the praises of tempeh and its health benefits in the past (as in this post and this post) but lately it has just seemed…uninspired.

So, determined not to toss it (as that would be very wasteful), I searched the miraclenet and in 10 seconds found this recipe from Making Love in the Kitchen, one of my favourite Toronto healthy eating sites/blog (Check it out, guys).

As usual, it did not disappoint!

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First of all, let me just share some major reasons to love tempeh: 

  1. It is a probiotic food- like yogurt, meaning that it helps your body produce healthy bacteria. It also has antibiotic properties.
  2. Tempeh is a complete protein, containing all of the essential amino acids.
  3. AND very importantly, unlike tofu, tempeh maintains all of the fiber of the bean, and gains some digestion benefits from the enzymes produced during the fermentation process used to make it.

Still not convinced? Then I suggest you try this recipe.

Baked Balsamic and Honey Glazed Tempeh 

(recipe is for two 250 gram packages)

  • 2 packages of tempeh cut into 1 inch cubes
  • 1 cup of balsamic vinegar
  • 5 tablespoons of honey
  • 4 tablespoons tamari or soy sauce
  • 4 cloves garlic, crushed or minced
  • 1/2 cup olive oil
  • 2 tablespoons fresh thyme (or dried)
  • 3 tablespoons cornstarch
  • 2 bay leaves

Marinade: 

  1. Add vinegar, garlic, honey, thyme, tamari, oil and bay leaves to large bowl and add tempeh cubes to marinate in the fridge and mix (2-24 hours, mixing occasionally)

Cooking

  1. Preheat oven to 350, place tempeh and marinade in a glass dish and cook covered for 20 minutes
  2. Remove from oven, stir, and recover. Cook another 20 minutes. Your house should smell amazing by now, and your mouth should be watering.
  3. Remove cubes from sauce and transfer to bowl.
  4. Over medium high heat, cook sauce until bubbling. Add cornstarch to thicken (tip: stir cornstarch with small amount of water in separate bowl first to make a loose paste before adding to sauce. This eliminates clumps).
  5. Cook for about five minutes, until syrupy. I added fresh black pepper for some more bite. Pour over tempeh and mix.
  6. Garnish with scallions and fresh basil. Serve over rice or quinoa. Eat!

Best tempeh recipe I’ve tried yet! This is a very simple way to incorporate it into your diet. Also great for those who are vegan and/or gluten free.

ps. If you are making this on the fly and don’t have time to marinate it first, its no biggie, but recommended. Proof: this dish was even better the next day.

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And hey, I have 99 likes on Facebook- such a tease. Anyone care to make it an even 100? It would make my day!

Immy May

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