4 pieces chicken
3-4 Tbsp. wheat-free tamari soy sauce
4 large or 6-8 small garlic cloves
lots of dried parsley and paprika
1/2 tsp each basil and thyme
sea salt
Put washed chicken in a baking dish with about 1/4 to 1/3 inch water in the bottom. Pour the tamari over chicken pieces. Sprinkle each chicken piece very generously with crushed, dried parsley, covering the entire surface of each piece. Next, sprinkle on just as much paprika. Sprinkle about 1/8 tsp of basil and thyme over each piece of chicken and add sea salt as desired. Crush the garlic and place it in the water surrounding the chicken. Bake at 350 degrees F for 30-4- min. After the first 10 min, baste the chicken with the garlic and juices from the bottom of the dish. Baste every 10 min until crispy and done.
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Saturday, January 29, 2011
Wednesday, July 7, 2010
Barbecued Veggie Sandwiches
Yay for barbecue season!
My honey and I have changed locations, yet again. After living on the farm for the last half year, we are now spending a couple months with my folks in southern Ontario. This has changed our cooking yet again. This summer it's boiling hot outside, and my folks have a fantastic barbecue, so cooking outside is a no brainer. We've come up with a few tasty barbecue options. The first here is a vegetarian lunch we came up with when a couple vegetarian relatives came for a visit. My folks are meat eaters through and through, so I was looking for something that was pretty substantial to satisfy everyone. Everyone was full and happy at the end, so I'd say it was a success.
Ingredients:
eggplant
zucchini (a combo of yellow and green is nice)
white onion
sweet red peppers
store bought or homemade hummus
gluten-free buns or wraps of your choice
olive oil
lemon juice
garlic
You'll notice here that I've left out measurements of the ingredients. For the marinade use roughly equal parts lemon juice to olive oil, and enough to coat or brush the veggies with. Add minced garlic to taste.
As for the veggies, slice the eggplant and zucchini into thin rounds if using buns, or long strips if using wraps. Seed and chop the red peppers into fat slices. Peel and quarter the onions. Coat all the veggies in the marinade. Allow to sit in marinade if you can, but if not, go ahead and throw them on barbecue at medium-high heat. Turn veggies during cooking so that both sides are cooked. The peppers may get slightly charred. You'll know they're all cooked when the zucchini and eggplant have softened. Eggplant can be chewy if undercooked, so let them get quite soft.
Once cooked, spread hummus on the wraps or buns, and fill with a variety of veggies. Serve with a side salad if desired.
My honey and I have changed locations, yet again. After living on the farm for the last half year, we are now spending a couple months with my folks in southern Ontario. This has changed our cooking yet again. This summer it's boiling hot outside, and my folks have a fantastic barbecue, so cooking outside is a no brainer. We've come up with a few tasty barbecue options. The first here is a vegetarian lunch we came up with when a couple vegetarian relatives came for a visit. My folks are meat eaters through and through, so I was looking for something that was pretty substantial to satisfy everyone. Everyone was full and happy at the end, so I'd say it was a success.
Ingredients:
eggplant
zucchini (a combo of yellow and green is nice)
white onion
sweet red peppers
store bought or homemade hummus
gluten-free buns or wraps of your choice
olive oil
lemon juice
garlic
You'll notice here that I've left out measurements of the ingredients. For the marinade use roughly equal parts lemon juice to olive oil, and enough to coat or brush the veggies with. Add minced garlic to taste.
As for the veggies, slice the eggplant and zucchini into thin rounds if using buns, or long strips if using wraps. Seed and chop the red peppers into fat slices. Peel and quarter the onions. Coat all the veggies in the marinade. Allow to sit in marinade if you can, but if not, go ahead and throw them on barbecue at medium-high heat. Turn veggies during cooking so that both sides are cooked. The peppers may get slightly charred. You'll know they're all cooked when the zucchini and eggplant have softened. Eggplant can be chewy if undercooked, so let them get quite soft.
Once cooked, spread hummus on the wraps or buns, and fill with a variety of veggies. Serve with a side salad if desired.
Wednesday, October 28, 2009
Lentil and Veggie Soup
Lentil soup is one of those things I can love or be totally indifferent about. I like mine thick, and with the lentils falling apart. This recipe is really easy, and freezes well. I usually double it so I have lots left over. I'll post the recipe here as it was published in Eating Alive, but will say I usually have a much heavier hand when it comes to the seasonings. I add cumin and turmeric, and add more of each spice to taste.
Since I can't have wheat crackers, I like to eat this with crushed rice cakes or rice crackers. Yum!
Ingredients:
4 cups water or stock
1 cup brown lentils (I've used other colours too with good results)
4-6 stalks celery, chopped
2 carrots, sliced
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. wheat-free tamari sauce (see Tamari Baked Salmon for info on tamari)
2 Tbsp. butter or oil
3 tsp. parsley
1 tsp. sea salt
1/2 tsp. each: basil, oregano, thyme
1/8 tsp. cayenne red pepper
Several dashes of kelp
1/2 tsp. dill weed (optional)
Bring the lentils, vegetables and water or stock to a boil on high heat, then simmer for 1 hour on low heat or until the lentils are very tender. Add the remaining ingredients and simmer another 15-20 minutes, stirring occasionally. Keeps 7 days in the fridge or may be frozen for later use.
Serves 4.
Since I can't have wheat crackers, I like to eat this with crushed rice cakes or rice crackers. Yum!
Ingredients:
4 cups water or stock
1 cup brown lentils (I've used other colours too with good results)
4-6 stalks celery, chopped
2 carrots, sliced
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. wheat-free tamari sauce (see Tamari Baked Salmon for info on tamari)
2 Tbsp. butter or oil
3 tsp. parsley
1 tsp. sea salt
1/2 tsp. each: basil, oregano, thyme
1/8 tsp. cayenne red pepper
Several dashes of kelp
1/2 tsp. dill weed (optional)
Bring the lentils, vegetables and water or stock to a boil on high heat, then simmer for 1 hour on low heat or until the lentils are very tender. Add the remaining ingredients and simmer another 15-20 minutes, stirring occasionally. Keeps 7 days in the fridge or may be frozen for later use.
Serves 4.
Tamari Baked Salmon
This salmon recipe is one of our very favourites for so many reasons. It's fast, easy, and it's good enough to serve to company. My brother once told me that if I wanted to impress a date that this is what I should cook. I've also cooked rainbow trout this way and it was great too.
If you're not familiar with tamari, it's a type of soy sauce you can find easily in health food stores or the healthy section of some grocery stores. There is a wheat-free type, which is what I use. If you don't have a problem with gluten you can substitute regular soy sauce.
The recipe was published in a booklet put out by the Canadian School of Natural Nutrition called Healing Leaky Gut. Doesn't sound too appetizing, does it?! But trust me, this recipe is fantastic!
Ingredients:
4 salmon filets
4 cloves garlic
1/4 cup tamari sauce
1 tbsp. olive oil
Place washed salmon filets in baking dish. Mix remaining ingredients and pour over salmon. This dish works best if the dish fits snuggly around the filets, so the fish is "swimming" in the sauce. Bake at 350 degrees F for 10 min on each side. Put it in for longer if the fish still looks shiny inside. As soon as it's opaque though, it's done. It will be very tender and delicious.
Serves 4.
If you're not familiar with tamari, it's a type of soy sauce you can find easily in health food stores or the healthy section of some grocery stores. There is a wheat-free type, which is what I use. If you don't have a problem with gluten you can substitute regular soy sauce.
The recipe was published in a booklet put out by the Canadian School of Natural Nutrition called Healing Leaky Gut. Doesn't sound too appetizing, does it?! But trust me, this recipe is fantastic!
Ingredients:
4 salmon filets
4 cloves garlic
1/4 cup tamari sauce
1 tbsp. olive oil
Place washed salmon filets in baking dish. Mix remaining ingredients and pour over salmon. This dish works best if the dish fits snuggly around the filets, so the fish is "swimming" in the sauce. Bake at 350 degrees F for 10 min on each side. Put it in for longer if the fish still looks shiny inside. As soon as it's opaque though, it's done. It will be very tender and delicious.
Serves 4.
Black Bean Tacos
In an attempt to decrease inflammation I've been following some food combining rules lately. In particular, I don't eat meat with complex carbohydrates. If I want to be nice and cook for my partner too though, I need to make an added consideration: she is a meat lover, and veggie meals don't satisfy her. So, I've been on the lookout for recipes that can be adapted for meat-eaters or vegetarians alike. This one fits the bill. I can make the black bean filling for myself, and she can cook up ground beef for her own. Making the black bean filling in advance is handy, so that when dinner time comes you just have to throw some in taco shells or tortillas and add a few garnishes.
This Black Bean Filling recipe comes from the vegetarian restaurant Fresh, in Toronto. It's one of my favourite places to eat when I'm in my home city. They've put out a few cookbooks. In this case, it's from reFresh : Contemporary Vegan Recipes from the Award-Winning Fresh Restaurants.
Ingredients (for filling):
6 tbsp olive oil
2 onions, peeled and diced
4 cloved of garlic, minced
2 tsp. cumin seeds, toasted and ground (I've substituted dried cumin and it tastes great)
1 tsp. cayenne pepper
2 tsp. apple cider vinegar (white vinegar seems to do the trick as well)
1 tsp. sea salt
4 cups canned or cooked black beans
Heat oil in saucepan over medium heat. Add onions and cook until soft. Add remaining ingredients except beans and simmer for 5 minutes. While cooking, puree black beans in food processor or mash as smoothly as possible by hand. (I've used my hand mixer.) Add black beans to mixture. Stir until heated through.
For tacos:
1 pkg. taco shells or gluten-free tortillas
Toppings of your choice: salsa, avocado slices, chopped green onions, or whatever you can dream up!
Serves 4.
This Black Bean Filling recipe comes from the vegetarian restaurant Fresh, in Toronto. It's one of my favourite places to eat when I'm in my home city. They've put out a few cookbooks. In this case, it's from reFresh : Contemporary Vegan Recipes from the Award-Winning Fresh Restaurants.
Ingredients (for filling):
6 tbsp olive oil
2 onions, peeled and diced
4 cloved of garlic, minced
2 tsp. cumin seeds, toasted and ground (I've substituted dried cumin and it tastes great)
1 tsp. cayenne pepper
2 tsp. apple cider vinegar (white vinegar seems to do the trick as well)
1 tsp. sea salt
4 cups canned or cooked black beans
Heat oil in saucepan over medium heat. Add onions and cook until soft. Add remaining ingredients except beans and simmer for 5 minutes. While cooking, puree black beans in food processor or mash as smoothly as possible by hand. (I've used my hand mixer.) Add black beans to mixture. Stir until heated through.
For tacos:
1 pkg. taco shells or gluten-free tortillas
Toppings of your choice: salsa, avocado slices, chopped green onions, or whatever you can dream up!
Serves 4.
Fish and Sauteed Greens for Breakfast
So here it is, my first published recipe. I am a pretty new cook, mostly motivated by my desire to get healthy in a natural way. The thing is though, I LOVE tasty food. I also crave variety, as my partner has helped me to notice. I like all types of food, but I limit certain foods due to sensitivities.
This recipe was born from a desire to incorporate more dairy-free, calcium rich foods into my diet. Both sardines and spinach are good sources of calcium, and they're cheap and easy to store. I usually keep frozen spinach on hand, but fresh spinach is great too. If you don't have either on hand I've found frozen mixed veggies to be great in it as well. I've also substituted leftover fish for the sardines. Salmon and rainbow trout are both fantastic.
Also, a note on the spices. Powdered or flakes of kelp can be found in health food stores, and is a good thing to use in combination with sea salt, as it provides iodine that is usually found in standard iodized table salt.
Ingredients:
1/2 bag of frozen spinach (or other mixed veggies if preferred)
2 cloves of garlic, finely chopped
1 can of sardines
1 tsp olive oil
A few dashes each of turmeric, cumin, chili powder, kelp
Sea salt and pepper
1 onion, chopped (optional)
1 lemon wedge (optional)
Saute garlic, spinach and onion in oil. Drain sardines. Place desired amount of cooked veggies in bowl, and using a fork, mash sardines with veggies. Add turmeric, cumin, chili powder, kelp, salt and pepper to taste, and mix again. Use fresh squeezed lemon for added flavour if desired. Enjoy!
Serves 2.
This recipe was born from a desire to incorporate more dairy-free, calcium rich foods into my diet. Both sardines and spinach are good sources of calcium, and they're cheap and easy to store. I usually keep frozen spinach on hand, but fresh spinach is great too. If you don't have either on hand I've found frozen mixed veggies to be great in it as well. I've also substituted leftover fish for the sardines. Salmon and rainbow trout are both fantastic.
Also, a note on the spices. Powdered or flakes of kelp can be found in health food stores, and is a good thing to use in combination with sea salt, as it provides iodine that is usually found in standard iodized table salt.
Ingredients:
1/2 bag of frozen spinach (or other mixed veggies if preferred)
2 cloves of garlic, finely chopped
1 can of sardines
1 tsp olive oil
A few dashes each of turmeric, cumin, chili powder, kelp
Sea salt and pepper
1 onion, chopped (optional)
1 lemon wedge (optional)
Saute garlic, spinach and onion in oil. Drain sardines. Place desired amount of cooked veggies in bowl, and using a fork, mash sardines with veggies. Add turmeric, cumin, chili powder, kelp, salt and pepper to taste, and mix again. Use fresh squeezed lemon for added flavour if desired. Enjoy!
Serves 2.
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