This is a favourite at our home. I've been making this dish for 10 years and we never get tired of it. I ate it yesterday and it went down quite well.
Ingredients
2 chicken breasts (boneless and skinless)
6 cloves of garlic (more or less according to your taste)
1 to 2 table spoons of fresh rosemary (you can use dried as well - again, use more or less according to your taste)
Olive oil to coat pan to sear chicken
2 cups of unsweetened freshly squeezed orange juice (I used Tropicana but you could use freshly squeezed, it would be even better)
2 tea spoon fat free chicken stock
Instructions
Put oil in pan and heat pan over medium/high heat. Sear chicken breasts on all sides until golden brown. Don't cook thoroughly as it will continue to cook in the sauce. Set aside.
In the same pan, cook minced garlic and rosemary. Don't brown garlic.
When garlic is translucent, add 1/4 cup of the OJ. Scrape bottom of pan to detach all the brown bit attached.
Add remainder of OJ, chicken stock and chicken.
Cook until sauce has reduced and thicken a bit and the chicken is cooked.
Serve with broccoli (and rice if you can eat it).
Enjoy!
Friday, October 15, 2010
Monday, September 27, 2010
Meatloaf
I love meatloaf. To me, it's the ultimate comfort food. And since I need to eat a whole-lotta protein, I figured that this would be a very good thing to cook. The only thing is that I have a problem with meatloaves in general because of the fact that all of the meatloaf recipes in the universe seem to use Ketchup and I was craving a different kind of meatloaf. A non-red or non-ketchup-y meatloaf. So I came up with my own recipe. The result? De-li-cious!
Here's the recipe. The measures aren't very precise because that's basically how I cook and I think you should be able to add a bit more of this and a bit less of that according to your own taste buds.
Yields 2 meatloaves.
Cooking time is approximately 60 minutes.
Meatloaf
Ingredients
1 pound lean ground veal
1 pound lean ground pork
1 pound sausage meat (I couldn't find any at my local grocery store so I bought sausages and removed the casings)
1 green pepper
1 red pepper
2 yellow onions
6 or 7 cloves of garlic
1 small box of white button mushrooms
3 slices of white sandwich bread
1/2 cup of 0.5 of fat free buttermilk (or enough to completely soak the slices of bread)
3 eggs
1/4 tea spoon all spice
1 table spoon caraway seeds
1 tea spoon sage
1/4 cup Worcestershire sauce
1 tea spoon onion powder
1 tea spoon garlic powder
2 to 3 table spoon of fat free dehydrated vegetable broth
2 to 3 table spoon of fat free dehydrated beef broth
1 envelope of Knorr dehydrated brown sauce
1 cup finely shredded real Parmesan
Instructions
Heat the oven to 425°F.
Tear up the bread into small pieces and soak it up with the buttermilk.
I used the food processor to chop up separately the garlic, onions, mushrooms and peppers.
Throw all your vegetable in a large mixing bowl and add the veal, pork and sausage meat.
Add the all spice, caraway seeds, sage, brown sauce, Worcestershire sauce, onion and garlic powder and the vegetable and beef broth.
Mix in the eggs with the break soaking in buttermilk and mix very well.
Add the eggs-bread-buttermilk mixture and the Parmesan.
Mix all the ingredients with your hands until the mixture seems homogeneous.
Divide and pour mixture in to two loaf pans.
Put pans on cookie sheets.
Bake in 425°F oven for approximately 60 to 75 minutes.
If you want to make a sauce to pour over the scrumptious meatloaf, here's what I did and it was Yummy!
Sauce
When you take the loaves out of the oven, let them sit for 30 minutes.
Pour the cooking juice from both loaves into a pan.
Cut 2 to 3 shallots and add them to the cooking juice with 1 table spoon of butter.
Add approximately 1 cup of white wine and reduce by a good half.
Once the liquid has reduced, add 1 table spoon of flour to make a roux.
Add enough consomme (I used the Campbell one) until you reach the wanted consistency (I wanted it somewhat thick because I still had one liquid ingredient to add).
Add 1 can of Campbell cream of mushroom soup.
Simmer for 2 to 3 minutes.
Add more cooking juice from loaves if there's more.
Enjoy!
Here's the recipe. The measures aren't very precise because that's basically how I cook and I think you should be able to add a bit more of this and a bit less of that according to your own taste buds.
Yields 2 meatloaves.
Cooking time is approximately 60 minutes.
Meatloaf
Ingredients
1 pound lean ground veal
1 pound lean ground pork
1 pound sausage meat (I couldn't find any at my local grocery store so I bought sausages and removed the casings)
1 green pepper
1 red pepper
2 yellow onions
6 or 7 cloves of garlic
1 small box of white button mushrooms
3 slices of white sandwich bread
1/2 cup of 0.5 of fat free buttermilk (or enough to completely soak the slices of bread)
3 eggs
1/4 tea spoon all spice
1 table spoon caraway seeds
1 tea spoon sage
1/4 cup Worcestershire sauce
1 tea spoon onion powder
1 tea spoon garlic powder
2 to 3 table spoon of fat free dehydrated vegetable broth
2 to 3 table spoon of fat free dehydrated beef broth
1 envelope of Knorr dehydrated brown sauce
1 cup finely shredded real Parmesan
Instructions
Heat the oven to 425°F.
Tear up the bread into small pieces and soak it up with the buttermilk.
I used the food processor to chop up separately the garlic, onions, mushrooms and peppers.
Throw all your vegetable in a large mixing bowl and add the veal, pork and sausage meat.
Add the all spice, caraway seeds, sage, brown sauce, Worcestershire sauce, onion and garlic powder and the vegetable and beef broth.
Mix in the eggs with the break soaking in buttermilk and mix very well.
Add the eggs-bread-buttermilk mixture and the Parmesan.
Mix all the ingredients with your hands until the mixture seems homogeneous.
Divide and pour mixture in to two loaf pans.
Put pans on cookie sheets.
Bake in 425°F oven for approximately 60 to 75 minutes.
If you want to make a sauce to pour over the scrumptious meatloaf, here's what I did and it was Yummy!
Sauce
When you take the loaves out of the oven, let them sit for 30 minutes.
Pour the cooking juice from both loaves into a pan.
Cut 2 to 3 shallots and add them to the cooking juice with 1 table spoon of butter.
Add approximately 1 cup of white wine and reduce by a good half.
Once the liquid has reduced, add 1 table spoon of flour to make a roux.
Add enough consomme (I used the Campbell one) until you reach the wanted consistency (I wanted it somewhat thick because I still had one liquid ingredient to add).
Add 1 can of Campbell cream of mushroom soup.
Simmer for 2 to 3 minutes.
Add more cooking juice from loaves if there's more.
Enjoy!
Tuesday, September 14, 2010
Tuna with broccoli, parsley and lemon zest
This was delicious, at least to me, as I was craving tuna and simply love it with fresh parsley and lemon zest.
This recipe yielded approximately 4 portions of 1/2 cup each.
Ingredients
1 can of flaked light tuna, drained
3 cloves or garlic, minced
1 shallot, minced
1/4 cup of cooked couscous
1/2 cup of pureed broccoli
1/4 cup of vegetable stock
1/2 cup of chopped flat leaf parsley
Zest of one lemon
1/8 cup of grated sharp cheddar
Instructions
Simply soften the shallot and garlic in olive oil. Add the tuna, couscous, broccoli and vegetable stock and cook until the mixture is of the right consistency (I'm on pureed food so everything was sort of mixed in). Add parsley and lemon zest and serve with a light sprinkling of grated sharp cheddar.
This recipe yielded approximately 4 portions of 1/2 cup each.
Ingredients
1 can of flaked light tuna, drained
3 cloves or garlic, minced
1 shallot, minced
1/4 cup of cooked couscous
1/2 cup of pureed broccoli
1/4 cup of vegetable stock
1/2 cup of chopped flat leaf parsley
Zest of one lemon
1/8 cup of grated sharp cheddar
Instructions
Simply soften the shallot and garlic in olive oil. Add the tuna, couscous, broccoli and vegetable stock and cook until the mixture is of the right consistency (I'm on pureed food so everything was sort of mixed in). Add parsley and lemon zest and serve with a light sprinkling of grated sharp cheddar.
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