Thai Green Chicken Curry with Spaghetti Squash

2 tbsp canola or peanut oil
1 kg boneless, skinless chicken breast haves, cut into 1/4 inch slices
1 tsp salt
2 tbsp prepared green curry paste
1 (14 oz) can unsweetened coconut milk
1 cup chicken broth
1 cup cut green beans, cooked
1 spaghetti squash
1/4 cup chopped fresh basil
2 tbsp fresh lime juice
2 green onions, thinly sliced

• Heat the oven to 400°F and arrange a rack in the middle. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes. 
• Scrape flesh out with a fork. 
• Meanwhile heat oil in a skillet over medium heat until hot but not smoking 
• Sprinkle chicken with salt. Add to skillet and cook 3 to 4 minutes, stirring occasionally (do not let chicken brown). Stir in curry paste and mix to evenly coat chicken. Add coconut milk and broth. Bring to a simmer; cook 2 to 3 minutes. 
• Add green beans, and basil and cook 2 to 3 minutes more, just until heated through. Stir in lime juice and pour onto serving platter. Sprinkle with green onions. Serve over spaghetti squash.

Baby Bok Choy and Chicken

Lots of greens and yummy chicken breast.  I love the flavour that sesame oil give this dish.

2 tbsp sesame oil
2 cups yellow bell pepper, sliced
2 cups broccoli, chopped
4 green onions, chopped
500g baby bok choy rinsed and chopped
1 tbsp sesame seeds
2 boneless, skinless chicken breasts cooked and sliced

• In a non stick skillet, heat oil over medium high heat.  Add bell pepper, broccoli and green onions and cook, stirring occasionally, until lightly browned.
• Lower heat and add bok choy. Stir well.  Cook only until bok choy has wilted and the thicker, white ends are still somewhat crisp.  Add Sesame seeds and stir.
• Divide between two plates and top each with chicken.

Serves 2

Apple Tart

A delicious dessert that is quick to make.  Serve warm with creme fraiche or lightly whipped cream.

5 large apples
125 g butter
125 g sugar
125 g flour
1 tbsp cinnamon

Grease a tart pan well with butter.  Peel and core apples.  Slice and place in bottom of pan.  Sprinkle with cinnamon.  Cut together butter, sugar and flour; spread over apples.  Bake tart at 200C for about 30 minutes.

Quick French Country Stew

An excellent flavourful stew without a lot of work!

4 tsp olive oil, divided
1 kg boneless skinless chicken thighs cut into 2 inch chunks
1/2 tsp salt, divided
1 yellow onion, cut into thin wedges
1 red onion, cut into thin wedges
2 medium garlic cloves, pushed through a press
2 tsp minced fresh thyme or 1/2 tsp dried
1 cup reduced sodium chicken broth, divided
1 tbsp whole wheat flour
1/3 cup dry red wine
1 tsp Dijon mustard
1 tbsp chopped fresh parsley

• Heat 1 tsp oil in a large nonstick skillet over high heat.  Add chicken, sprinkle with 1/4 tsp salt, and cook 2 to 3 minutes per side, until browned.  Transfer to a plate.
• Add remaining 3 tsp oil to skillet; reduce heat to medium.  Add onions, cook 8 minutes, until lightly browned; add garlic and thyme and cook 1 minute more.  While onions are cooking, transfer 2 tbsp of the broth to a cup and stir in flour.
• Add wine to skillet; let bubble 1 minute.  Return chicken to skillet, add plain broth, and cover.  Reduce heat to medium low and cook 12 minutes.
• Stir in flour mixture and remaining 1/4 tsp salt, bring to a boil, and cook 1 minute, until slightly thickened.  Stir in mustard and sprinkle with parsley.

Chicken, Sage and Ham Soup

This soup has a wonderful blend of flavours.  Pair it with a salad for a healthy and hearty dinner.

1 tbsp olive oil
2 tbsp chopped shallot
2 (14 1/2 oz) cans reduced sodium chicken broth, plus 1 cup water
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 oz ham, chopped
1/2 tsp dried sage leaves
1 lemon
1/2 tsp salt (I omitted this as the ham has enough salt for me)
1/2 tsp pepper

• Heat oil in large saucepan over medium heat.  Add shallot; cook 1 minute, until softened.  Add broth, water, chicken, ham and sage.  Bring o a boil.  Reduce heat to low.  Cook 5 minutes, until chicken is almost cooked through.
• Add 1 tsp grated lemon rind, 2 tsp lemon juice, salt and pepper.  Cook 2 to 3 minutes more.
• Enjoy

Butternut Squash Soup

I love squash soup, it is a favourite comfort food of mine, although I am alone in my house with this preference.  The good thing about this soup is that you can freeze it and enjoy at a later date if your family is like mine.

1 small butternut squash, peeled, seeded and cut into 1 inch pieces
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 yellow zucchini , cut into 1 inch pieces
1/4 cup finely chopped onion
1 1/2 tsp pumpkin pie spice
1 tbsp tomato paste
2 cans (14 1/2 oz) vegetable or chicken broth
1/2 cup milk or cream
Pumpkin seeds (optional)
Sour cream (optional)

• Heat oven to 450F.  Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.  Arrange in a single layer on a baking sheet.  Roast 15 minutes, turning once.
• Toss zucchini and onion with remaining oil, salt, and pepper.  Add to baking sheet with butternut squash.  Continue roasting 20 minutes until all vegetables are tender.
• In a large saucepan over medium heat, cook pumpkin pie spice, stirring constantly, 1 minute or until fragrant.  Stir in tomato paste and cook 1 minute more.  Add roasted vegetables and broth.  Bring to a boil, reduce heat to low, and simmer 20 minutes.  Stir in milk/cream.  Remove from heat.  Puree soup with an immersion blender.
• Heat gently to warm through.  SEason to taste with additional salt and pepper.  To serve, divide soup in bowls and garnish with toasted pumpkin seeds and sour cream if desired.

** to make your own pumpkin spice combine 1 tsp cinnamon, 1/4 tsp ginger 1/8 tsp each of allspice and nutmeg, and a pinch of ground cloves.

Smoky Guacomole

BBQ season is back and this is a great addition to any burger.

1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 to 2 tsp minced canned chipotle pepper in adobo sauce
2 soft ripe avocados
2 tbsp fresh lime juice
Salt
1 tomato, seeded and diced
2 tbsp chopped fresh cilantro

• Heat oil in a small skillet over medium low heat.  Sauté onion and garlic for about 3 minutes or until soft and just starting to turn golden.  Remove from heat and stir in 1 tsp chipotle.  Let cool.  (Add more chipotle for a hotter guacamole if you like heat).
• Peel and pit avocados and place in a bowl.  Using a fork mash avocados, adding lime juice and 1/2 tsp salt.  Stir in onion mixture.  Add more chipotle to taste, if desired.  Place plastic wrap directly on the surface of guacamole and refrigerate for up to 4 hours.
• Just before serving, fold tomato and cilantro into guacamole and season to taste with salt.

Makes about 2 cups