Chicken Tagine with Vegetables, Dates and Honey

Yum!  Flavorful, yet not too spicy, Moroccan tagines are wonderful mix of meat, vegetables, dried fruit, honey and spices such as cinnamon, cumin, sage, and chili powder. I’m a bit sensitive to onion and garlic but if you’re not, one onion, chopped and two cloves of garlic, crushed, can also be added.

 

3 chicken breasts

1 small can diced tomates

1 pepper, chopped

2 c. baby carrots

1 c. dried dates, chopped

2 c. chicken broth

2 T. cinnamon

1 T. sage

1 – 2 T. curry spice blend

1/2 T. each cumin, chili powder and ground allspice

1 tsp. lemon pepper

2 T. honey

salt and pepper to taste

 

Cut up chicken breasts into chunks and place in large pan with a little oil. Brown over medium heat. Add remainder of ingredients except honey and cook over medium heat for approximately 30 minutes until breasts are cooked and vegetables are tender. Add honey. Serve with rice, couscous, or quinoa. About  4 servings.

Pork, Pepper and Papaya Stir Fry

I had two humongous leftover pork chops and decided to make a stir fry. I thought papaya would make an interesting addition and complement the other ingredients.  Turns out I was right! Flavorful pork stir fry. If not sensitive to fresh garlic or onion, these can be added as well.

Featured in the fall, 2016 edition of Food Bloggers of Canada’s over 25 quick and easy stir fry recipes: Quick & Easy Stir Fry

2 extra thick pork chops, pre-cooked, and sliced thin

2 peppers, seeded and chopped

4 carrots, peeled and diced

1 – 2 green onions, chopped

1 cup chicken broth

1 – 2 cups fresh spinach, roughly torn

2 cups frozen papaya chunks, thawed

2 tsp. Cajun mix spice blend

1 tsp. lemon pepper

1 T. tea masala spice blend

1/4 c. Kirkland Organic no-salt seasoning mix

Put the peppers and carrots in a bowl with water and cook a little bit in the microwave until they soften a bit. Combine pork, peppers, carrots, green onions, chicken broth and spices in a large frying pan. Mix well. Cover and cook for about 10 minutes until vegetables are tender. Meanwhile, thaw papaya chunks in microwave. Add papaya and spinach to pork-pepper mixture. Cook about 10 – 15 minutes more until vegetables are soft and spinach has wilted. About 3 – 4 servings.

To make this #glutenfree, serve with rice or quinoa and ensure chicken broth is gluten free.

Slow Cooker Pulled Pork with Smoky-Sweet Sauce

Image credit: https://www.flickr.com/photos/paulk/7327049962

Fall comfort food.

The cocoa powder and coffee in the sauce give the sauce a rich depth of flavour.

1 lb. pork tenderloin

1 small can tomato paste

1 small can of water

1 T. molasses

1 T. brown sugar

1 tsp. smoked paprika

1 tsp. Mrs. Dash southwest chipotle spice mix

1 tsp. cumin

1 T. mustard

1 T. each instant coffee and cocoa powder

salt and pepper to taste

Place tenderloin in the slow cooker liner. Sprinkle with salt and pepper. In a small bowl combine tomato paste, water, molasses, brown sugar, paprika, the southwest chipotle spice mix, cumin and mustard and more salt and pepper if you wish. Spread over the tenderloin. Place slow cooker liner into the slow cooker. Cook for 6-8 hours on low or 4 hours on high. Shred the pork with a knife and fork after it is cooked (you can keep it in the slow cooker for this). Serve in buns, or over rice or quinoa. 4 -6 servings.

Pasta Veggie Toss Up

This is a pretty versatile pasta dish. Mix whatever small to medium shaped pasta (wheat or gluten free) you have on hand, with whatever vegetables you have on hand. Serve either hot or cold with your choice of protein.  Parmesan cheese can also be added.

3 cups uncooked pasta

1/2 large zucchini, diced

1/2 pepper diced

5 small tomatoes, chopped

1/4 c. fresh basil, chopped

2 T. olive oil

1 T. Italian spice mix

salt and pepper to taste

Cook pasta in boiling water until al dente. In the last 5 minutes of cooking, add the vegetables to the pasta water to soften. Drain. Place pasta-veggie mix in a large bowl. Add olive oil, fresh basil, spice mix, salt and pepper and toss together.

Mexican Pie with Cornbread Muffins

Adapted from a recipe in Company’s Coming “Beef” cookbook. This comes together relatively quickly and is not super-spicy.

1 lb. ground beef

1 14 ounce can diced tomatoes

1/2 package taco seasoning mix

1 cup flour

3/4 c. cornmeal

1 T. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 T. parmesan cheese

1 large egg

1 c. milk or buttermilk

2 T. each oil and water

Preheat oven to 375. Brown ground beef, add tomatoes and taco seasoning mix and cook on low for about 15 minutes until mixture is consistency of thick sauce. Spray a pie pan with cooking spray, then add the ground beef mixture. Combine dry ingredients (flour-Parmesan cheese) in large bowl. Combine wet ingredients in small bowl and add to dry ingredients; mix until just moistened. Spread about half this mixture over the ground beef mixture. Place the rest of the cornbread mix into individual muffin tins. Bake both the pie and muffins at 375 for about 30 minutes until toothpick inserted into the center comes out clean.

This is easy to convert to #glutenfree by using all cornmeal or using a gluten free flour.

Thai Green Curry Chicken-Veggie Soup

Flavourful soup which takes a bit of time to make. Next time, I think I’ll cook the chicken the day before, or use meat from use one of those roasted chickens from the store. Spice can be adjusted to personal taste.

One container chicken stock

1 can light or regular coconut milk

4 – 5 cups chopped vegetables

1 T. green curry paste

6 chicken thighs (pre-cooked)

Preheat oven to 400 F. Place chicken thighs in a casserole dish and cook in oven about 30 minutes. Meanwhile, chop vegetables. Combine stock, coconut milk and vegetables and curry paste in a large pot. (For the vegetables, I used green onions, pepper, zucchini, carrots and frozen corn). Cook until vegetables are tender about 15 minutes. If using zucchini and corn, add later on in the cooking process so they don’t get mushy. Once chicken thighs are cooked, remove from baking dish, cut up into chunks and add to soup. Cook another 10 minutes or so or until zucchini is soft.

Beef Vegetable Stew with Roasted Potatoes

stew1.jpg

Roasting the potatoes separately, rather than cooking them with the rest of the stew ingredients, ensures the potatoes do not get mushy.  My husband hates mushy.

 

Place in large slow cooker

2 lbs. beef stew meat

2 c. beef broth (if eating gluten free, ensure broth is gluten free)

1/4 c. mixed spice blend such as Kirkland Organic No Salt Seasoning Mix

1 large carrot, peeled and cut into chunks

2 peppers, seeded and cut into chunks

(If you can tolerate onion – I can’t – one chopped onion can also be added)

Cook on low approximately 6 hours, then add:

2 cups frozen mixed vegetables

(Thicken broth if necessary)

Cook for another hour on low

In the meantime, make the roasted potatoes:

4 medium potatoes, peeled and cut into pieces

1/4 c. dried chives

1 – 2 T. Italian seasoning blend

1 T. oil

Small amount of water

Cook at 350 until tender, about 40 minutes

 

Makes 4 servings. Can either serve the stew over the potatoes or mix the potatoes in.

 

 

Steak and Pepper Stir Fry

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This was “planned overs” for supper last night.

2 peppers, thinly sliced

2 medium size steaks (I used steaks we’d had left over from a BBQ the night before), thinly sliced and trimmed of fat. You could also use uncooked steak, thinly sliced, and cook at the same time as the peppers until done).

1/4 c. Organicville Teriyaki Sauce

1/8 c. orange juice

 

 

Saute peppers over medium heat.  I used a large frying pan sprayed with cooking spray, added 1/4 c. of water, and covered it so the peppers softened.  Add steak, teriyaki sauce and juice. Cook, covered, about 10 minutes. Serve with cooked rice, in a wrap, or even in a lettuce wrap.  Makes about 4 servings.

 

Ham Pasta Toss

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Fast and delicious

2 c. cooked ham, chopped

2 c. cooked pasta

2 c. fresh spinach

1 large (28 oz) can diced tomatoes, drained

1/2 c. water

1 T. dried dill

1 T. Italian herb blend

Parmesan cheese, sprinkle

Combine all ingredients except Parmesan cheese in a large pot.  Heat and stir over medium-low heat until heated through and spinach is wilted.  To make this #glutenfree and/or #lowfodmap,  ensure ham and pasta are gluten free. Makes about 3 cups.  Sprinkle individual servings with Parmesan cheese.

Chinese Hekka {Low Fodmap & Gluten Free}

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“Hekka” is a Japanese style dish.  Adapted (to make it Low Fodmap) and streamlined from a recipe in Company’s Coming Casseroles.

1.5 lbs. lean/extra lean ground beef

1 pepper, chopped

4 c. coleslaw mix

2 c. celery, chopped

1/2 c. gluten free soy sauce

1/2 c. water

Brown ground beef and pepper in a frying pan on medium heat.  Combine in a large bowl the beef/pepper mixture with coleslaw mix, celery, soy sauce and water.  Spoon into a 1.5 quart casserole. Bake, covered, at 350 F for 45 minutes. Serve with rice. Serves 6.