Pistachio Crusted Chicken

I used Pistachio’s in this recipe but they could easily be replaced by toasted almonds or cashews.  It would be easy to switch them up.  Also adding a handful of dried cranberries will add a little zing to the chicken.

1 cup shelled raw pistachios
1/2 cup Panko breadcrumbs
2 tbsp fresh basil, chopped
1 tbsp fresh dill, chopped
1 tsp fresh rosemary, chopped
2 tbsp Greek plain yogurt
2 tbsp grainy mustard
6 boneless skinless chicken breasts
2 tbsp olive oil

• Preheat oven to 400F. Roughly grind nuts in processor or chop by hand.  Add breadcrumbs and blend, using on/off turns.  Transfer to shallow baking dish.
• Mix basil, dill, rosemary, yogurt and mustard in medium bowl.  Spread mustard mixture over both sides of each chicken breast.  Dip chicken into nut mixture, coating completely.  Sprinkle with salt and pepper.
• Heat the oil in heavy large skillet over medium heat.  Add chicken to skillet and cook until golden brown, about 2 minutes per side.  Transfer chicken to baking sheet. Bake until cooked through, about 7 minutes.
• Serve with salad.

Bruschetta with Tomatoes and Basil

A simple recipe that works well with most dinners.  Just make sure you use a good quality bun or bread.

Baguette or focaccia bread
3 tablespoons extra virgin olive oil
2 garlic cloves, pushed through a press
2 medium ripe tomatoes, seeded and diced (best you can buy)
1/4 cup fresh basil leaves, cut in slivers
Salt and pepper
Parmesan Cheese (or some mozzarella)

1. Cut bread in half lengthwise and toast in oven until golden.  While bread is toasting, place olive oil and garlic in small microwave safe bowl and cook on high 30 seconds or until garlic is fragrant.
2. Brush garlic oil on bread.  Evenly top toast with tomatoes and basil.  Season to taste with salt and pepper. grate Parmesan over top and broil for 3-5 minutes or until cheese is bubbling.

Beef Ragu with Roasted Tomato Sauce

I made this for our New Years Eve Dinner.  Making the Tomato Sauce is what makes this special.  The flavour will vary greatly depending on the Tomatoes you use so get the freshest, best tasting you can!  the dried porcini mushrooms were wonderful and give a lovely earthy flavour to the sauce.  Use this sauce over your favourite pasta.  From Food and Drink Autumn 2003.

TOMATO SAUCE
1/2 cup dried porcini mushrooms
1/2 cup hot water
6 beefsteak tomatoes
1/4 cup olive oil
10 anchovy fillets, drained (optional)
1 tbsp chopped garlic
1 tsp chopped fresh thyme
2 tbsp slivered basil
Salt and freshly ground pepper

BEEF RAGU
2 tbsp olive oil
500g coarsely ground lean beef
Salt and freshly ground pepper
2 oz diced pancetta
1 cup Baco Noir (or your favourite red wine)
3 tbsp chopped Italian parsley

1. Preheat oven to 400F.
2. Soak mushrooms in hot water for 30 minutes.  Strain, separately reserving mushroom soaking liquid and mushrooms.
3. Slice tomatoes thickly.  Oil in an ovenproof baking sheet with 1 tbsp oil.  Place tomatoes on sheet.  Top with anchovy fillets, garlic and herbs.  Season with salt and pepper.  Pour over remaining 3 tbsp olive oil.
4. Bake for 20 minutes.  Cool slightly and puree in food processor, leaving sauce slightly chunky.  Measure 2 cups sauce, reserving remainder for another use.
5. While tomatoes are baking, heat oil in large skillet or saute pan on high heat.  Add half of beef.  Season beef with salt and pepper.  Place pancetta in skillet and saute for 2 minutes.  Fry until browned on the outside, about 2 minutes.  Remove meat and fry second half.  Drain any fat.
6. Pour in wine and bring to boil, scraping up any little bits on the base of the skillet.  Return meat and stir in mushrooms and their soaking liquid and tomato sauce.  Bring to boil, reduce heat to medium low, cover and cook for 30 minutes.  Uncover and cook 15 to 20 minutes longer or until sauce is rich and thickened slightly.  Season well with salt and pepper.  Stir in parsley.

Serves 4

Meatballs in Tomato Sauce with Fresh Basil

This is a really great recipe.  I try to use fresh herbs whenever possible, they are worth the splurge!
Serve this over pasta or with crusty Italian Rolls.  From Food and Drink Winter 2001

MEATBALLS:
500 g lean ground pork
500 g lean ground beef
500 g lean ground chicken or turkey
1 egg
1 cup fresh Italian or French bread crumbs
1/2 cup water
1/2 cup grated Parmesan or Romano cheese
2 tsp dried oregano
2 tbsp finely chopped bresh basil
1 tsp salt
1/2 tsp freshly ground black pepper

SAUCE:
2 tbsp olive oil
4 large garlic cloves, minced
2 28 oz (796 ml) cans crushed or diced tomatoes
1 large bay leaf
1 tsp dried leaf oregano
1 tsp granulated sugar
1/2 tsp salt
1/2 cup chopped fresh basil
1/4 cup finely grated Parmesan or Romano cheese
1/2 tsp freshly ground black pepper

1. Preheat oven to 450F.  Grease a large sided baking sheet or coat with cooking spray.  Combine pork, beef and chicken in a large bowl.  Add egg, bread crumbs, water, Parmesan, oregano, basil, salt and pepper.  Work mixture using your hands until thoroughly combined.  Form mixture into small balls about 1 inch in diameter.  Place slightly apart on baking sheet.  Bake in two batches if necessary.  Bake 15 minutes or until meatballs are lightly browned.
2. To make sauce, heat oil in a large pot.  Add garlic.  Saute 2 minutes or until fragrant.  Add tomatoes (including liquid), bay leaf, oregano, sugar and salt.  Bring to a boil, stirring frequently. Add meatballs plus juices from baking tray.  Reduce heat and simmer 1 to 1/2 hours or until sauce is thick.  Remove bay leaf and discard.  Cover and refrigerate for 2 to 3 days or freeze if making ahead.
3. Stir basil, Parmesan and black pepper into hot sauce.  Taste and adjust seasoning as needed.  Serve with pasta or stuff meatballs into crusty Italian Rolls.

Serves 8

Chicken Parmigiano Casserole with Fresh Basil

Use fresh herbs whenever possible.  They make a world of difference!  From Food and Drink Winter 2001

SAUCE:
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 sweet red pepper, seeded and diced
1 carrot, very finely grated
28 oz can diced tomatoes (796 ml)
1 tsp granulated sugar
2 tbsp finely chopped fresh basil
1/4 tsp freshly ground black pepper

CASSEROLE
8 skinless, boneless chicken breasts
4 to 6 tbsp olive oil
1/4 cup all purpose flour
1/2 tsp salt
1 large garlic clove, minced
2 cups fresh Italian or French bread crumbs
1 cup freshly grated Parmesan cheese, divided
1/4 cup finely chopped fresh basil
8 oz (250 g) mild provolone cheese, sliced or grated

1. To make sauce, heat olive oil in a large pot over medium heat.  Add onion and garlic.   Saute 2 or 3 minutes or until fragrant.  Add red pepper, carrot and tomatoes, including juice.  Bring to a boil and reduce heat.  Partially cover and simmer 30 minutes.  Stir in sugar, basil and black pepper.  Sauce can be made ahead and refrigerated for 2 to 3 days.
2. Remove fillets from chicken breasts.  Place each piece of chicken, including fillets, between pieces of plastic wrap or inside a heavy plastic bag.  Flatten to 1/2 inch thick using a flat mallet.  Heat 1 tbsp olive oil in a large frying pan over medium heat.  Stir flour with salt.  Lightly flour 3 to 4 pieces chicken at a time.  Saute 3 to 4 minutes on each side or until lightly browned.  Chicken may not be fully cooked.  Remove and repeat with remaining chicken adding more oil as needed.  Spoon some of the tomato sauce into hot frying pan to deglaze.  Stir back into sauce in pot.
3. Stir garlic with 2 tbsp olive oil in a small bowl.  Add bread crumbs, half of grated Parmesan and chopped basil.   Toss crumbs until coated.
4. Preheat oven to 350F.  Grease a 9 x 13 inch baking dish or coat with cooking spray.  Spread 1 cup of sauce in bottom.  Arrange chicken in a single layer, overlapping pieces as needed.  Sprinkle with remaining Parmesan and provolone cheeses.  Spoon another cup of sauce over top.  Sprinkle evenly with crumbs.  You may refrigerate covered casserole and remaining sauce for several hours if making ahead.
5. Bake uncovered in centre of oven for 40 to 45 minutes (10 minutes longer if casserole has been refrigerated) or until bubbly and top is golden brown.  Reheat remaining sauce.  Place a small amount of sauce on warmed serving plate.  Top with a portion of casserole.  Pass remaining sauce.

Serves 8

Mustard Mint Grilled Chicken with Tomato Dressing

You just can't beat grilled Chicken…hopefully old man winter will go away soon so BBQing is more fun.  This is  a great recipe from Food & Drink 2011

1/3 cup roughly chopped lime (skin on)
1/4 cup mustard
1 cup mint, basil or coriander leaves
2 large cloves garlic, peeled
1 tbsp soy sauce
1/4 cup vegetable oil
Salt and freshly ground pepper
6 boneless chicken breasts, skin on

Tomato Dressing
1/2 cup chopped tomato
1/4 cup lemon juice
1 tsp sugar
1/2 cup olive oil

Garnish
1 head Boston Lettuce
2 Vidalia or other sweet onions, thinly sliced
1 English cucumber, thinly sliced
1/4 cup + 2 tbsp slivered mint

1. Place lime, mustard, mint, garlic, soy sauce and oil in a food processor and process until slightly chunky.  Season well with salt and pepper.  Place chicken in a large bowl and toss with marinade.  Cover and let marinate for 30 minutes at room temperature or refrigerate for up to 24 hours.
2. Place tomato, lemon juice, sugar and oil in a food processor or mini chop (or blender).  Process until smooth.  Season with salt and pepper to taste.
3. Prepare a serving platter by lining it with Boston lettuce.  Scatter onions, cucumber and 1/4 cup mint over lettuce.  Pour over half of dressing.
4. Preheat grill to medium.
5. Remove chicken from marinade and season with salt and pepper.  Place on grill, skin side down, close lid and grill for 5 minutes, then turn chicken over and grill another 8 to 10 minutes or until juices run clear.
6. Place chicken on a board and slice into thick slices or leave whole.  Add to platter and sprinkle everything with remaining dressing and 2 tbsp slivered mint.

Grilled Tomato Pasta Salad

A salad with great variety and colour.  Lots of flavour.

2 lb (1kg) cherry tomatoes, halved
1/2 tsp fresh ground black pepper
2/3 cup Diana Marinade, Garlic and Herb flavour
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
4 cups cooked orzo or other pastina (tina pasta shapes)
3 cups coarsely chopped baby spinach
1 cup coarsely shredded basil leaves
1/2 cup crumbled feta cheese
Toasted pine nuts

1. Preheat the grill to mediumhigh.  Line the grate with a sheet of heavy duty foil.  Place the tomatoes in a large bowl and sprinkle with pepper.  Stir the marinade in a separate bowl with the lemon zest and lemon juice.  Gently toss the tomatoes with half of this mixture.  Whisk the olive oil into the remaining marinade mixture in the bowl; reserve.
2. Brush the foil with a little extra olive oil.  Place the tomatoes on the foil, cut side up.  Grill the tomatoes for 5 minutes.  Reduce the heat to medium and grill for 15 minutes or until wrinkled and browned.   Lift the foil with the tomatoes and any juices onto a baking sheet.  Gently scrape the tomatoes into a bowl.
3. Toss the orzo with the reserved oil marinade mixture.  Gently stir in the spinach and half each of the tomatoes, basil and Feta cheese.  Transfer to a deep plater or bowl.  Garnish the salad with the remaining tomato, basil, cheese and pine nuts.  Season with additional fresh ground pepper to taste.

Makes 8 servings

Pan Bagnat

This is a fantastic sandwich which originates from Nice, France.  From Food & Drink 2011

1 cup sweet white onion, very thinly sliced into rings
1/4 cup white wine vinegar
Salt
4 cans (198g each) Tuna in oil, drained
1/3 cup good quality olive oil, plus more for drizzling
1/4 cup capers, drained
1/2 cup fresh basil, coarsely chopped
Freshly ground pepper
2 baguettes
10 leaves Boston Lettuce, washed
12 slices tomato
4 eggs, hard boiled, peeled and sliced
1/2 cup brine cured black olives, coarsely chopped

1. Place in a medium bowl onion, vinegar and sprinkle of salt (I omit the salt).  Stir and let rest 5 minutes. Add tuna, olive oil, capers and basil.  Season generously with salt and pepper.  Stir together while breaking the tuna into small pieces. 
2. Slice baguettes in half lengthwise.  Remove the bread from the inside of the bottom halves of the loaves to form a gully.
3. Place the lettuce on the bottom halves of the loaves.  Place tuna mixture on top of lettuce and then tomato and egg slices on top of tuna.  The tuna mixture may be quite runny.
4. Sprinkle with olives.   Drizzle with olive oil and cover with top of baguette.  Slice each baguette into 4 pieces.

Pizza Margherita with Arugula

I am really starting to enjoy Arugula, it has a slightly bitter, peppery taste that accents most meals very well.  I can sometimes have a hard time finding the Halloumi cheese where I live and have never seen Guernsey Girl cheese.  But the nice thing about this is you can experiment with something new that is in your area!  I really liked the crust for this - simple and quick!.  I use a pizza stone I got from Pampered chef years ago - it is invaluable and far superior to an inexpensive one I received.  I would say it is definitely worth investing in a good quality stone for this recipe.  From Food and Drink 2011

4 tsp olive oil
1 large garlic clove, crushed with side of knife
1 can tomatoes, preferable San Marzano type
1 3/4 to 2 cups all purpose flour
1 envelope or 2 1/4 tsp instant or bread machine dry yeast
1 tsp salt
1 1/4 cups very warm water
6 to 8 large fresh basil leaves, chopped
6 tbsp freshly shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded Halloumi or Guernsey Girl cheese
2 cups lightly packed baby arugula
Pinches of coarse salt

1. Combine oil and largely intact garlic in a small dish; set aside.  Place tomatoes in sieve over large bowl to catch juices.  Split open tomatoes to assist in draining; drain 15 to 30 minutes.  Then chop; also set aside.  (Juices can be frozen for use in a different recipe.)
2. To make dough, stir 1 3/4 cups all purpose flour with cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre.  Add water. (water should be very warm to the touch like bath water.) Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough.  Alternatively mix by hand.  Turn out on well floured surface.  Let rest, covered, for 10 minutes.
3. Arrange 1 oven rack on the lowest level (or 1 above the lowest level if oven element is exposed).  Preheat to 450 F.  Meanwhile use nonstick oil spray to coat three pizza or baking pans large enough to fit pizza dimensions in step 4.
4. Divide dough into thirds.  Gently shape dough into a round or rectangle about half the size needed; place on pans.  Pat out each third into 11 inch rounds or 9x12 inch rectangles.  Form a small rim around edges.  (this pizza dough does not stretch well).
5. Dividing all toppings among 3 pizzas, scatter tomatoes over dough, avoiding rim.  Scatter basil, Parmesan and mozzarella over tomatoes.  Lightly scatter with Halloumi, including a bit on the rim.  Remove and discard garlic from oil.  Drizzle each pizza with about 1 tsp of garlicky oil.  
6. Immediately place pizza on lowest rack, baking in batches as needed.  Bake 10 minutes; use a spatula to turn up 1 corner of the dough to check for browning.  Continue baking for another few minutes as needed.  When nicely browned, slide pizza off pan and onto a cooling rack.  Scatter each with pinches of salt and about a third of the arugula.  Cut into wedges with scissors; serve immediately.

Tuscan Chicken Stew

Having had a lot of leftover turkey I switched the chicken in this with Turkey.  It worked really well and was a nice change :)

1 tbsp olive
4 boneless, skinless chicken breasts or a combination of boneless breasts and thighs
salt
14 oz (398 ml) can diced tomatoes
1 tsp dried basil
1/2 tsp dried rosemary leaves, crumbled
2 cloves garlic, minced
1/2 lb (250 g) green beans
1/2 cup pitted black olives

1. Heat oil in a large frying pan over medium heat.  Slice each breast into 3 or 4 chunks; cut thighs in half.  Season with salt to taste.  Add half the chicken to pan.  Cook until golden, about 2 to 3 minutes a side.  Remove to a plate.  Repeat with remaining chicken.
2. Add tomatoes, basil, rosemary and garlic.  Bring to a boil.  Return chicken and any juices to pan.  Reduce heat and simmer, partially covered for 10 minutes.  Add beans and olives.  Continue to cook, uncovered until beans and chicken are cooked through, 10 to 15 minutes more.

Serve with steamed rice. 

Green Minestrone with Pesto

Not a beautiful looking soup, but delicious and healthy!

1 tbsp Extra virgin olive oil

2 onions, coarsely chopped

4 cloves garlic, finely chopped

pinch hot red chili flakes

2 zucchini, diced

1 bunch swiss chard or kale, chopped

1 head broccoli, trimmed and chopped

1/2 lb green beans, cut into 1/2 in slices

8 cups vegetable stock or chicken stock

1/2 cup macaroni or other small pasta (whole wheat if possible)

1 cup cooked or canned chickpeas

2

cups chopped escarole or baby spinach leaves

3 green onions, chopped

Pesto

1 clove garlic

1 1/2 cups fresh basil leaves

1/2 tsp kosher salt

1/3 cup extra virgin olive oil, 

2 oz (60g) shaved or grated Parmesan (preferably parmigiano reggiano)

1. Heat olive oil in a large sauce pan or dutch oven.  Add onions, garlic and hot chili flakes.  Cook gently until tender.
2. Add zucchini, Swiss chard, broccoli, green beans and stock. Bring to a boil and cook 5 minutes.  Add pasta and cook until almost tender, about 5 minutes longer.
3. Add chickpeas and escarole, salt, pepper and green onions.  Cook 5 minutes.
4. Meanwhile make pesto by placing garlic, basil and salt in a food processor and chopping finely.  While the machine is running, add olive oil through the feed tube, until mixture is thin enough to drizzle.
5. Serve soup, drizzled with pesto and topped with Parmesan.  Freeze any leftover pesto. 

Fresh and Light Antipasto Tuna Salad

1/2 cup plain yogurt

1/3 cup light mayonnaise

1/4 cup chopped fresh basil or 2 tsp dried

1/4 tsp pepper

1/2 english cucumber, chopped

2 cups grape or cherry tomatoes, halved

1 sweet yellow pepper, chopped

1 1/2 cups cubed mozzarella 

2 cans chunk tuna, drained

Salad greens and or whole grain toast

1. In a large bowl, combine yogurt, mayonnaise, basil and pepper.  Add cucumber, tomatoes, yellow pepper and mozzarella and toss to coat.
2. Using a fork, gently stir in tuna, breaking chunks slightly but leaving tuna in bite size pieces.  Serve on greens or place greens on toast and spoon salad on top

Kitchen Sink Salad

This is a wonderful and healthy salad, don't worry about substituting ingredients in this recipe if you have some leftovers.

2 cups chopped, cooked chicken, pork or beef

1 can (540 ml) chickpeas, rinsed and drained

1 can (540 ml) black beans, rinsed and drained

1 can (540 ml) navy (white) beans, rinsed and drained

1 red pepper, diced

1/2 cup minced red onion

1/2 cup diced celery

1 cup fresh corn kernels (or frozen corn, thawed)

1/2 cup each chopped fresh basil and parsley

2 tbsp chopped fresh mint

1/4 cup white wine vinegar

1 tbsp grainy Dijon mustard

2 tsp maple syrup

1/2 tsp each salt and pepper

4 cups salad greens of your choice (I personally love baby spinach)

1. In a large bowl, combine chicken, all the canned beans, red pepper, onion, celery, corn, basil, parsley and mint.
2. In a small bowl or measuring cup, whisk together vinegar, Dijon, maple syrup, salt and pepper.  Pour over chicken mixture and toss gently to combine.  Let sit for 30 minutes or refrigerate for up to a day to let flavours blend.
3. To serve divide salad greens among 4 plates, then divide chicken mixture equally overtop.

Corn and Black Bean Salad

Whew, Thanksgiving was wonderful!  Hope you had family and fun and food (maybe even a glass of wine or two). I had an amazing time, although I did learn I should not have two glasses of Pinot Noir on an empty stomach.  Despite that the dinner turned out lovely.

Now to get back to some healthier eating here is a recipe I got out of Food and Drink Early Summer 2011.  I made it earlier this year and don't have a picture of it but it turned out really well.  I love bean salads year round.

1/2 cup Feta Cheese
3 tbsp white wine vinegar
1/4 cup olive oil
1 tsp Dijon Mustard (grainy works well)
2 cans black beans (540 ml each)
2 cups grape tomatoes, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

1.  In a large bowl, break up feta with fork.  Whisk in vinegar, olive oil and mustard.
2.  To the same bowl add black beans, grape tomatoes, corn basil, red pepper and onion.  Stir well, season to taste with salt and pepper, and serve.

Serves 4