by Julianne De Witt | Apr 10, 2020 | Mains
My take on this popular recipe using ingredients you probably already have one hand. I use boneless skinless chicken thighs but you could certainly sub in chicken breasts or bone-in chicken pieces.
Balsamic Chicken with Olive and Capers
This vibrant dish is so easy to prepare and is a crowd pleaser. Hope you love it!
- 8-10 chicken thighs
- cooking spray
- 4 tbsp olive oil
- 1 tsp turmeric
- salt and pepper to taste
- 1/3 cup balsamic vinegar
- 2/3 cup green olives pitted
- 2 tbsp capers
- 2 cloves garlic crushed
- 1/2 cup parsley chopped
- salt and pepper to taste
Preheat oven to 350 degrees. Place chicken thighs in a bowl, top with 2 tbsp olive oil, turmeric, salt and pepper.
Spray frying pan with cooking spray and place over high heat. Working in batches, sear chicken, top side down until browned. Add chicken to large baking dish.
Crush olives on a cutting board with a mallet. In a medium sized bowl add crushed olives, garlic, capers, parsley, remaining olive oil, salt and pepper and stir. Spoon olive mixture over chicken, pour balsamic vinegar over the top and place in oven. Cook for 30-40 minutes or until internal temperature of chicken is 165 degrees. Top with additional parsley if desired and serve.
by Julianne De Witt | Feb 28, 2020 | Soups & Stews
A change from the usual chicken noodle, this soup has it all; bone broth, chunks of chicken, navy beans, bacon and swiss chard. Perfect dinner for a chilly night and even better the next day!
Hearty Chicken and Navy Bean Soup
Protein packed and so good for you!
- 5 rashers bacon diced
- 1 tbsp olive oil
- 3 stalks celery diced
- 2 carrots diced
- 1 medium onion diced
- 3 cloves garlic minced
- 8 cups chicken bone broth
- 3 bay leaves
- 3 cups cooked chicken breast diced
- 1 1/2 cups canned navy beans drained and rinsed
- 3 tsp dried thyme
- Spike seasoning or salt and pepper to taste
- 2-3 cups swiss chard sliced into ribbons
- grated parmesan for garnish
- parsley chopped, for garnish
Sauté bacon for a couple of minutes over medium heat in a large pot. Add olive oil, celery, carrots, onion and garlic and continue sautéing for a few more minutes.
Add bone broth, bay leaves, chicken, navy beans, thyme to pot. Bring to a boil and reduce to simmer. Simmer for 30 - 45 minutes until vegetables are tender and flavours are melded.
Add swiss chard and seasoning to taste and continue to simmer for another 10 minutes.
Serve with grated parmesan and chopped parsley if desired.
by Julianne De Witt | Dec 7, 2019 | Soups & Stews
My vegetarian take on Tuscan soup. I’ve replaced the white potatoes and sausage with sweet potatoes, diced cremini mushrooms, hearty butter beans and veggie crumble. Finished with a little cream and crumbled parmesan cheese, this soup is packed with nutrients, hearty and delicious!
Tuscan Bean and Veggie Soup
Course: Soup
Keyword: easy weeknight meal, vegetarian
Servings: 4
- 4 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, diced
- 2 cups sweet potato, peeled and diced
- 1.5 cups vegetarian ground beef substitute Big Mountain Foods , Yves or equivalent
- 5 cups vegetarian stock
- 1 can (398mL/14oz) butter beans, drained
- 1/2 (or more) tsp red pepper flakes
- 1 cup heavy cream
- 2 cups kale, ribs removed and diced
- salt and pepper to taste
- grated parmesan for garnish
Heat 2 tablespoons of olive oil in a medium saucepan. Add onion and garlic and saute for a couple of minutes. Add mushrooms and sweet potatoes and continue sauteing for a few minutes more then add to a medium soup pot.
Add the remaining 2 tablespoons of olive oil to the same saucepan and saute veggie ground until browned and slightly crispy. Add to soup pot.
Add veggie stock and red pepper flakes to soup, bring to a boil then simmer for 15 minutes or until sweet potato is cooked through.
Add kale and beans and simmer for an additional 5 minutes.
Turn down heat, add cream and salt & pepper and stir until heated though. Garnish with grated parmesan and enjoy!
by Julianne De Witt | Nov 26, 2019 | Mains
Bibimbap is a Korean dish of rice mixed with meat and vegetables, often served with a fried egg and kimchi. In my recipe, I’m substituting protein rich quinoa for the rice and veggie ground round for the meat. The addition of wild mushrooms adds an earthy taste while the crisp pickled vegetables add a satisfying texture. A delicious and healthy meal!
Healthier Bibimbap
My vegetarian version of the classic Korean dish.
Servings: 4
- 1/2 english cucumber sliced very thin
- 2 carrots sliced very thin
- 1/3 cup rice vinegar
- 1.5 cups quinoa any variety - white, red, black or a combination
- 2.5 cups water or vegetable broth
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 cups wild mushrooms (enoki, oyster, shitake) sliced
- 4 cups spinach
- 3 cups Yves veggie ground round (or similar)
- 4+ tbsp soy sauce
- 1 tsp red pepper flakes
- 2 tbsp sesame oil
- 4 eggs
- 4+ tbsp kimchi
- 4 tsp sesame seeds
- 4 tbsp scallions, sliced
- salt and pepper to taste
Add carrots and cucumbers to a small bowl, cover with rice vinegar and set aside.
In a medium sauce pan bring water (or stock) to a bowl, add quinoa, reduce heat to simmer and cover. Cook until all water is absorbed, approximately 20 minutes.
While quinoa is cooking, heat olive oil in a large pan and add mushrooms, veggie ground round, red pepper flakes and garlic. When the mushrooms are almost cooked through add the spinach and cook until wilted. Stir in soy sauce, sesame oil, salt and pepper to taste.
Fry the eggs sunny side up in a little olive oil and cook until whites are set but yolks are soft.
Divide quinoa between four bowls. Top each with mushroom and veggie ground mix, a fried egg, kimchi, cucumbers and carrots.
Garnish with sesame seeds and scallions.
by Julianne De Witt | Mar 8, 2019 | Sides
A delicious and simple to prepare side dish that goes well with roast chicken or beef. Savoy cabbage is packed with nutrients and supports gut health. Kohlrabi adds a delicately crisp texture to the dish.
Savoy Cabbage & Kohlrabi
Servings: 4
- 1 head savoy cabbage cored and sliced
- 2 bulbs kholrabi peeled and cut into matchsticks
- 3 cloves of garlic minced
- 4 tbsp butter
- 6 tbsp water
- salt and pepper to taste
Melt butter in large frying pan or wok over medium heat
Add cabbage, kholrabi, garlic and water and stir to combine
Reduce heat to low and cover, stirring occasionally until water is absorbed and cabbage and kohlrabi and crisp but tender
Remove from heat and season with salt and pepper to taste
Enjoy!
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