My Sweet Marie

Posts Tagged ‘dinner

It is -6 out today and I am in the mood for some good, warm comforting food. Here’s what’s on the go today. My co-worker Patty has inspired me to make this as she was eating it yesterday for lunch! She told me how she did it, and I plan to do that but you know me, I’ve got to add my little twists! Here’s what I did:

Ingredients:

  • 2 lbs chicken (thighs, legs, breast)
  • 1 28oz can of chick peas drained and rinsed
  • 1 small onion chopped
  • 2-4 cloves garlic minced
  • 1 28 oz can tomatoes diced
  • 1 lt of chicken broth
  • 1 stalk celery diced
  • 1 carrot. chopped
  • 1 cup green beans, cut
  • 1 cup chopped kale or spinach
  • 1 sweet potato, diced
  • 1 cup mushrooms sliced
  • 2 tbsp. olive oil
  • 2 tbsp. indian spice rub/mix (look under my spice mixes for recipe)
  • hot sauce, as/if you like…a little or a lot!

Directions:

  1. In your stew pot, sautee the onion,garlic with the chicken till no longer pink on the outside.
  2. add in your other veggies and sautee a bit more.
  3. Add in the tomatoes, chick peas, broth and spices.
  4. Simmer on the stove till all the veggies are cooked, the chicken is falling off the bone and you just can’t take it any longer!
  5. Serve with cooked brown rice if you like. enjoy!!
  6. ** Can be made vegetarian, omit the chicken!
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This is my way of cooking chicken cacciatore. Most Italians would tell you that you need to dip the chicken in flour and pan fry it but a) I am gluten-intolerant and b) I don’t need the added calories of the frying! So I have created my own version and it is delicious and since I don’t dine regularly in Italy, we don’t know the difference! Here’s how I do it in my kitchen, here in London, Ontario!

Ingredients:

  • 4-6 chicken breasts or other pieces
  • 1 onion sliced
  • 1 pepper sliced (green, red orange or yellow)
  • 1/2 lb mushrooms sliced
  • 2 cups homemade tomato sauce or canned if you must!
  • 1 cup chicken broth or white wine
  • 3 tbsp. capers
  • oregano, basil, salt, pepper and or chiles

Directions:

  1. In a large greased casserole, place your chicken. sprinkle it with your spices of choice.
  2. Layer over top the chicken, the onions, mushrooms and peppers.
  3. Mix the tomato sauce and chicken broth together, pour over the chicken and veggies.
  4. Sprinkle the capers over that.
  5. Bake in the oven at 350 for 1 1/2 hours or till the chicken is cooked and sauce is bubbling hot!
  6. Serve with a salad and pasta!

Here’s an easy one for you, throw in crock pot, go to work and come home to a great smelling kitchen! here’s what you do:

Ingredients:

  • 2 lbs chicken (thighs, breast, legs, whole, whatever)
  • 1 tsp oregano
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 1 cup chicken broth (gluten-free)
  • 3 tbsp. fresh lemon juice
  • 2-3 cloves of minced garlic
  • 2  tbsp. fresh chopped parsley

directions:

  1. Rub chicken with the oregano and salt and pepper.
  2. Put olive oil in bottom of crock pot, put on high.
  3. Put the chicken and garlic in and let brown just a bit for about 30 minutes.
  4. Add in the broth and lemon juice. Put on low.
  5. cook for 6-7 hours and stir in the fresh parsley 15 minutes before serving.
  6. Great with a large serving of fresh steamed broccoli with a squeeze of lemon! enjoy!

Always on the look-out for new dinner ideas, my curiosity was peaked the other day when a friend mentioned she once cooked a chicken with grapes in the oven. After a few instructions, I proceeded to the nearest grocery store and got me a chicken! Who knew there was something I hadn’t done to a chicken! You must try this recipe out, it is delicious! Thanks Cathy for the idea!

Ingredients:

  • 3 lb whole roasting chicken
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1-2 tsp. herbes de provence
  • 1 lb of grapes ( I used red but green would work too, any color really)

Directions:

  1. Preheat the oven to 350.
  2. Melt the honey and stir in the mustard.
  3. Rub the chicken with the honey/mustard mix. Sprinkle with the herbs.
  4. Place in a greased roaster and surround with the grapes that have broken from the stems.
  5. Roast till the juices run clear, about 1.5 – 2 hours.
  6. I served my chicken with asparagus, salad and the grapes but I’m sure taters or rice would be nice too!
  7. Enjoy!

 

This is one of those crock pot dinners that I love to make when it gets cold and I am busy running all day, then come home to smell dinner all done! Now there’s just the eating to do!

Ingredients:

  • 2 lbs of chicken pieces bone in (breasts, legs, thighs or a mix)
  • 1 can coconut milk
  • 2 cups chicken stock
  • 1/4 – 1/2 cup of raisins or currants
  • 1 carrot, peeled and diced
  • 1 onion diced
  • 1 stalk of celery diced
  • 1 tbsp. of Indian spice rub/mix **
  • 1 cup brown rice

Directions:

  1. Place chicken in the crock pot (slow cooker) along with the vegetables. Set the crock pot to low for 6 hours.
  2. When you return, stir the rice in the bubbling broth. Place the chicken on top of it all.
  3. Cook for another half hour while setting the table or better yet, sitting with a glass of wine and relaxing!
  4. Serve with green beans or a tossed salad and ta-da, dinner is done!
  5. You can find Indian spice rub in my recipes by using the search engine at the top right of my main page.

Here’s a lovely dish that can be a side dish or a main! This paired up with more veggies or a salad would work for me! It’s full of iron and protein so go ahead, have seconds! enjoy this tasty treat and feel free to go crazy and add an ingredient that speaks to you!

Ingredients:

  • 1 tbsp. olive oil
  • 1 small onion finely chopped
  • 1-2 cloves of garlic minced
  • 1 cup quinoa rinsed
  • 1 1/4 cup water or veggie broth
  • 5 cups or 5 oz baby spinach washed
  • 1 tbsp. lemon zest
  • salt and pepper to taste

Directions:

  1. In a large saucepan, sauté the onion and garlic in the olive oil. Add the quinoa and cook for 1 minute.
  2. Add the water or broth and bring to a boil.
  3. Reduce heat and simmer, covered, till water has been absorbed. ( 20 minutes or so)
  4. Stir in the spinach, lemon zest and salt/pepper.
  5. enjoy on its own or with a side salad!

These are a great idea for those hot summer days when you’re having a BBQ with friends and don’t want to heat up the house. They’re easy and absolutely no fuss about them!

Ingredients:

  • 4-8 medium Baking potatoes or sweet potatoes
  • Toppings : light sour cream, fresh chives, bacon bits, broccoli, cheese, shredded beets, beans etc

Directions:

  1. Wash and scrub potatoes until clean. Dry thoroughly.
  2. When dry, prick potatoes with a fork and wrap in aluminum foil.
  3. Place in a  crock pot.
  4. Cook on low for 8 hours or on high for 4 hours.
  5. enjoy with toppings of your choice. My favorite is just plain with olive oil!