Ground Chicken Tacos

Taco Tuesday just got super easy and nutritious! 

Ingredients:

1 lb lean ground chicken 

3-4 tbsps diced onion 

2 tbsps olive oil 

Salt and pepper to taste

1 tbsp tomato paste 

2 tbsps taco seasoning 

1/2 cup water

2 - 10" whole wheat flour tortillas 

Extras: lettuce or spinach, diced tomatoes, diced cucumber, shredded Habanero cheddar, and a dollop of sour cream or caesar dressing. 

If you'd like to make your own taco seasoning here's a link to my homemade taco seasoning recipe:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html?m=1 

Heat oil to medium in a large skillet and brown the diced onion, salt and pepper 2 minutes. Move the onion to the sides of the pan and add the chicken.  Press to flatten and brown 2 minutes. Then flip it over and brown another 3 minutes breaking it up as it cooks. Once well browned add the tomato paste, water and taco seasoning and simmer until the water is reduced and you're left with juicy ground chicken taco filling. Lay whole wheat tortillas out and put down a bed of spinach (or other greens). Spoon the meat on top and add your extras. You may attempt wrapping these to eat but I preferred a knife and fork. Serves 2

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Coconut Cream Tofu

If you have an aversion to tofu stay tuned... a chicken version of this recipe will be coming shortly. But let's talk about this tofu recipe. The cubes are slightly charred giving it crispy edges and the sauce is absolutely heaven! Serve it with rice to sop up all the deliciousness!  

Ingredients:

1 block extra firm tofu, drained and pressed

1 tbsp soy sauce

1 tbsp vegetable oil

2-3 tbsps sweet chili sauce

398 ml (14 oz) can coconut milk

1 tbsp lime juice

1 tsp minced garlic

2 tsps grated ginger

2 tbsps finely diced red bell pepper

2 tbsps finely diced red onion

1 tsp cornstarch

1 tsp cold water

parsley to garnish

Using a clean dish towel or paper towels, wrap the tofu and place on a board weigh down on top with a cast iron pan or canned goods. Leave for 15-30 minutes. Once some of the moisture has been removed pat dry and cut into 1" cubes. Heat oil in pan to medium and brown tofu on all sides 7-10 minutes. Add red pepper and red onion for 3 minutes then mix the soy sauce and sweet chili sauce together and pour over the tofu. Reduce heat and add the coconut milk, lime juice, garlic and ginger. Mix the cornstarch and cold water together and whisk in. Simmer for 10 minutes to slightly thicken. Serves 2 

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Chickpea Chocolate Chip Cookies

Sshh! Don't tell them there are chickpeas in these cookies. They'll never know! They're just the most tender chocolate chip cookie you've ever had.

Ingredients:

15 oz canned chickpeas, drained and rinsed

1/2 cup tahini

1/4 cup applesauce

1/2 cup maple syrup

2 tbsps olive oil

1 1/2 cups flour

2 tsps baking powder

pinch of salt

3/4 cup chocolate chips

sesame seeds, optional 

Preheat oven to 375°F and line baking sheets with parchment or a silicone mat. In a food processor add the chickpeas, tahini, applesauce, maple syrup and olive oil and process about 2 minutes until smooth. Pour into a mixer bowl and with the spatula attachment add the flour, baking powder and salt. Fold in the chocolate chips. Take heaping tablespoons of dough and spoon onto the prepared baking sheets. Flatten slightly and if using sesame seeds, spray lightly with olive oil then sprinkle on the seeds. (No seeds means no giveaway though...they'll look like just regular chocolate chip drop cookies!) Bake for 12-15 minutes. Makes 18 cookies

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Sausages, Apples and Potatoes

Just right for this cool spring day. A one pot meal that's hearty with a touch of sweetness.

Ingredients:

1/3-1/2 lb uncooked sausages cut in 2" pieces (I used bacon cheddar flavour)

2 tbsps olive oil, divided 

3 or 4 green onions, sliced 

2 medium potatoes, peeled and cubed 

2 small apples, cut in wedges

1/2 bell pepper, diced 

1 medium onion, diced 

2 tsps minced garlic 

1/2 tsp cinnamon 

1/2 tsp sage

1 cup chicken broth 

In a large saucepan heat 1 tbsp olive oil to medium and cook the sausages 5-6 minutes.  Remove to a plate. Reduce heat to medium low and add 1 tbsp olive to the pan along with the onion, potatoes and bell pepper. Cook 8-10 minutes then add the garlic for 1 minute. Add green onions, cinnamon and sage. Return the sausages to the pan and add the apples and broth. Cover for 10 minutes then stir and cook another 5 minutes.  Check potatoes and apples for tenderness and cook a little longer if needed.  Serves 2

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Apple Puff Pastry Turnovers

When your husband asks for apple pie but you don't feel like making pastry... puff pastry to the rescue! Now he likes these better than pie!

Ingredients:

1/2 lb (1 sheet) store bought butter puff pastry (defrosted)

1 cup dice apples

1 tsp butter 

1 tbsp brown sugar 

1 tbsp white sugar 

1/2 tsp cornstarch 

1/4 tsp cinnamon 

Egg wash:1 egg and 1 tbsp milk

Glaze: 1 tbsp milk and 1-2 tbsps icing sugar 

Melt butter in a saucepan over medium heat.  Add the apples (diced small) and cook for 5 minutes. Then on low heat add both sugars, cornstarch and cinnamon. Cook 3-5 minutes until apples are tender. Remove from heat and cool completely, popping them in the fridge if you want to speed things up. On a floured surface roll out the puff pastry to 11" then cut into 4 equal squares.  Mix egg and 1 tbsp milk together for egg wash and brush on 2 edges of each square.  Divide filling onto center of each piece then fold over to form a triangle.  Seal pressing a fork around 2 edges. Place on parchment lined baking sheet and cut slits in tops. Refrigerate for 15 minutes.  Then brush each turnover with egg wash and bake at 375°F for 20-25 minutes.  Mix the glaze adding enough icing sugar for your desired consistency and drizzle over warm turnovers.  Makes 4

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Fish Plaki

This simple Mediterranean baked fish recipe is a great weeknight go-to. Plaki is a Greek form for cooking fish or white beans in a flavourful sauce of tomatoes, onions, olive oil and herbs.

Ingredients:

1 lb cod fillets 

For the sauce: 

1 large onion, sliced 

2 tsps minced garlic 

1/2 small red bell pepper, diced 

1 medium carrot, shredded 

1 bay leaf 

14 oz canned diced tomatoes 

1 tsp dry oregano 

1 tbsp capers

Salt and pepper to taste 

2 tbsps olive oil

 

For the fish:

1/4 tsp dry oregano 

1/2 tsp smoked paprika 

Salt and pepper 

1 1/2 tsps lemon juice 

Preheat oven to 400°F. In a large skillet heat olive oil to medium and add onions, salt and pepper. Sauté until soft then add the garlic for the last 30 seconds.  Add the canned tomatoes, bell pepper, carrot, oregano, bay leaf and capers. Bring to a boil then reduce heat and let simmer 10-15 minutes. Oil a 13 X 9" baking dish. Pat the fish fillets dry with paper towels and place in dish without overlapping.  Drizzle with lemon juice and sprinkle oregano, smoked paprika, salt and pepper. Spoon the sauce on top and bake at 400°F for 10-15 minutes or until fish flakes easily with a fork.  Serves 4

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Creamy Pork and Mushrooms

Melt in your mouth morsels of tender pork loin in a creamy, buttery mushroom sauce.

Ingredients:

1 lb thinly sliced pork loin

2 tbsps minced garlic

1 tbsp olive oil

1 tbsp butter

1 cup 35% cream

1 1/2 cups shredded mozzarella

2 cups sliced mushrooms

salt and pepper to taste

fresh parsley to garnish

Heat olive oil and butter in a large skillet to medium high heat. Season the pork with salt and pepper then brown until cooked through, about 3 minutes. Add garlic for 1 minute then add the mushrooms cooking 3-5 minutes. Lower the heat to medium and pour in the cream de-glazing the pan as you stir. Heat through, simmering for 3-4 minutes. Remove skillet from heat and top with mozzarella. Cover 2-3 minutes to melt the cheese then serve with fresh chopped parsley. Serves 2-3 

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