Chicken with Tomato & Cucumber salad

Super tasty, super fast, super easy, super kid friendly, super healthy... what more do you need?

Ingredients for salad:
1 clove garlic
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper

Ingredients for grilled chicken:
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Preparation: 
1.) Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste.
2.) Put the garlic paste in a large bowl and stir in the olive oil and lemon juice.
3.) Add the tomatoes, cucumber, pepperoncini, and dill and toss.
4.) Grind some black pepper. Toss again, and set aside.
Preheat a grill pan or nonstick skillet to medium high.
5.) Spray the chicken paillards lightly with the olive oil and season with salt and black pepper.
6.) Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
7.) Place each paillard on a plate and serve topped with the tomato-cucumber salad.

Mediterranean Chicken

A delicious dish which will transport you directly to the shores of Southern Europe. It takes a little bit of preparation but is definitely worth the effort.

For the chicken:
2 tablespoons extra-virgin olive oil
1 lemon, washed and quartered
3 cloves garlic, peeled and smashed
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 branches fresh rosemary or 1 teaspoon dried
4 boneless, skinless chicken breasts, butterflied

For the salsa verde:
1 cup flat-leaf parsley, chopped
1 cup mint leaves, chopped
2 cup basil, chopped
1/3 cup extra-virgin olive oil
3 garlic cloves, finely chopped
3 tablespoons capers, rinsed and chopped
4 anchovy fillets, bones removed, soaked and chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/8 teaspoon freshly ground pepper, or more to taste
Coarse sea salt, to taste

For the side of tomatoes:
1 tablespoon olive oil
1 garlic clove, whole
1 pint cherry tomatoes
Splash of balsamic vinegar

1. To marinate the chicken: In a large plastic sealable bag, squeeze the juice from the lemon and add the lemon itself. Add all the remaining ingredients, seal carefully, and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.

2. To make the salsa verde: Mix all ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day, and remove an hour or so before serving.

3. To cook the chicken: Lightly spray a stovetop cast iron griddle with oil and heat over medium-high heat until smoking.

4. Remove the chicken from the marinade and pat off excess marinade. Place the chicken on the griddle and cook about 2 to 3 minutes per side. Turn the chicken and cook 2 more minutes, until cooked through.

5. To make the tomatoes: Heat the oil in a small saute pan over medium-high heat. Add the garlic and tomatoes and splash of balsamic vinegar, and saute for 2 to 3 minutes, until the tomatoes are warmed through. Crush lightly with a wooden spoon and serve.

6. Place the chicken on a platter and top with the salsa verde with the tomatoes on the side.

One Pan Mexican Quinoa

Searching for an exotic, healthy weeknight supper? Here is your answer. Also a big hit with gluten-free and vegetarian family and friends.

Ingredients:
1 tablespoon olive oil
1/2 cup diced yellow onion
2 cloves garlic, minced
½ a large jalapeno, minced (taste to make sure it's not too spicy)
3/4 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
1 cup corn
1 teaspoon chili powder
1/2 teaspoon cumin
salt and freshly ground black pepper
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Preparations: 
1.) Heat the olive oil in a large skillet with a lid over medium heat.
2.) Sauté the garlic and jalapeno until it starts to brown, about one minute.
3.) Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, and salt to the skillet and stir to mix well.
4.) Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.
5.) Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.
6.) Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.

Butternut Risotto

Risotto comes from the Northern part of Italy and is normally a primo (first course), served on its own before the main course, however, it can also be served as a main dish for family dinners. Just remember to use the widest pan you have so the rice forms one layer, this helps it cook evenly.

Ingredients:
1 small butternut squash
6 cups vegetable stock
3 tablespoons unsalted butter or extra-virgin olive oil
2 cups risotto rice
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese, for topping
Chopped fresh parsley, for topping

Preparation:
1.) Break down the squash
- Cut the stem end off the squash, then use a vegetable peeler to remove the skin.
- Slice in half lengthwise.
- Scoop out the seeds and stringy pulp from one half.
- Reserve the other half for another use.
- Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.

2.) Cook the squash
- Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer.
- Melt the butter in a large saute pan over medium heat.
- Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes.
- Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.

3.) Make the risotto
- Stir in the rice and season with salt and pepper.
- Add a ladleful of hot stock to the rice and cook, stirring, until absorbed.
- Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste.

The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.

4.) Serve the risotto
- Transfer to serving bowls or a platter and top with Parmesan and parsley.
- Never leave finished risotto in the pan as it will keep cooking into a mush.

Basic risotto

This is the basic recipe for risotto, through this recipe one can truly appreciate and understand how short grain rice, when cooked using the right technique, becomes a marvel of texture and viscosity. To this basic recipe any flavoring can be added, giving the risotto has a new personality each time.

Ingredients:
3 tablespoons extra-virgin olive oil
1 cup onion, minced
2 tablespoons shallots, minced
2 cups arborio rice
½ cup white wine, dry
6 cups chicken stock
½ teaspoon salt, or as needed
2 teaspoons unsalted butter
½ cup Parmigiano-Reggiano, freshly grated
freshly ground black pepper

Preparation:
1.) In a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes.
2.) Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
3.) Pour in the wine and stir well until evaporated.
4.) Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed.
5.) Continue to add hot stock in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take from 16 to 20 minutes from the time the wine was added.
6.) Remove the casserole from the heat. Beat in the butter until completely melted, then half of the grated cheese. Adjust the seasoning with salt, if necessary, and pepper.

Top each serving with some of the remaining grated cheese; serve immediately, ladled into warm shallow bowls.

Shrimp, Lemon & Basil Risotto

A little lemon zest goes a long way in this lush risotto, brightening up the dish and playing off the briny shrimp and aromatic basil.

Ingredients:
3 tablespoons olive oil
1 medium onion, finely chopped
Kosher salt and pepper
2 cloves of garlic, finely chopped
3/4 cup Arborio rice
3/4 cup dry white wine
3 1/2 cups low-sodium chicken or vegetable broth
1/4 cup grated Romano or Parmesan (1 oz)
1 lemon
1 pound medium peeled and deveined shrimp
1/2 cup fresh basil leaves, torn

Preparation:
1.) Heat 2 tbsps of oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2.) Add the garlic and cook, stirring, for 1 minute.
3.) Add the rice and cook, stirring, for 1 minute.
4.) Add the wine and simmer until absorbed, 5 to 7 minutes.
5.) Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes.
6.) Stir in the Romano.
7.) Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon, then thinly slice the strips. Squeeze the juice from the lemon (you should get 3 tbsp) into a small bowl.
8.) Heat the remaining tbsp of oil in a second large skillet over medium-high heat.
9.) Season the shrimp with 1/2 tsp salt and cook for 2 minutes.
10.) Turn the shrimp, add the lemon zest and juice to the skillet and cook until the shrimp are opaque throughout, 1 to 2 minutes more.
11.) Fold the shrimp mixture into the risotto along with the basil.

Petra's Sheperd’s Pie with Sweet Potato

This shepherd's pie recipe is perfect for using up leftovers. This traditional dish has been given a twist with the sweet potato topping - not just a fantastic colour but a great taste too.

Ingredients:
-500 g ground beef or lamb
-1 onion, chopped
-2 cloves garlic, chopped
-spice mix: 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon chili powder, 1 teaspoon cinnamon, 1 teaspoon salt
-500 g sweet potatoes, peeled and cut into chunks
-1 tablespoon olive oil
-1 teaspoon salt
-2 tablespoons milk
-500 g mushrooms, chopped
-1 tablespoon olive oil
-1 small onion, chopped
-1 clove of garlic, chopped

Preparation:
For the filling:
1. Add olive oil to the pan along with the onion, garlic, cumin, ginger, chili powder, salt and cinnamon and cook for 8-10 minutes on medium heat until the onion is softened.
2. Add the meat to spice mix and brown the meat over medium heat.

For the mashed potatoes:
1. Boil the potatoes for 15 minutes, or until tender.
2. Drain well and add the olive oil, milk and salt.
3. Mash the potatoes with a potato masher or food mill (passe-vite), blend until they reach a creamy consistency.
For the mushrooms:
1. Add olive oil, onion, garlic to a pan and brown the mushrooms. Add peper and salt.

Assembly:
1. Preheat the over to 180° Celsius.
2. Fill a casserole dish with the meat filling, add a layer mushrooms and spread the mashed potatoes mix on top.
3. Bake for 40 minutes until the topping is beginning to brown.

Christine's pulled pork recipe

While making sure the kids got their costumes and make-up on properly for the annual school play, somehow we got talking about a yummy pork recipe...

Ingredients:
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Baguette bread

Preparation:
1.)  Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2.)  Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3.)  Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.
4.)  Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face baguette bread.

Tortilla Española

This typical Spanish recipe was given to me by an English friend who calls Spain her home. Nothing beats a properly cooked tortilla. Except maybe Jamon Iberico de Bellota! ;)

Ingredients:
5 big potatoes
1 Spanish onion
4 large or 5 small eggs
Olive Oil
Salt

Preparation:
1.) Peel and slice the potatoes into fairly thin "rounds"
2.) Do the same with the onion.
3.) In a non stick frying pan pour a generous amount of olive oil (spanish is better ;)
4.) Heat gently and add the potatoes and onions. The idea is to kind of "boil" the potatoes in the oil rather than fry them violently.
5.) Meanwhile lightly beat the eggs.
6.) When the potatoes and onions are nice and soft and a little brown (if preferred), then drain them and add straight into the bowl with the eggs. Mix quickly and return to the pan. There should be enough olive oil left in the pan to cook it.
7.) When the eggs have set on one side and the mixture feels firm you can then flip the tortilla over onto a plate and return to the frying pan to cook the other side.
8.) Eat warm or cold with crusty baguette and a glass of tinto!

You can also add spinach, ham, peppers or whatever takes your fancy.

Que aproveche!

Stuffed Peppers

Since our household is partly Italian we usually have home-made tomato sauce (ragu) in the fridge or freezer. Couscous is another dish we serve and usually have some left over. What can I say? We are a truely International family. Following is a recipe that uses both.

Ingredients:
4 bell peppers, halved lengthwise, seeds removed
3 cups ragu
1/2 cup couscous
3/4 cup blond raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons of red wine vinegar
1/2 cup of fresh parsley, chopped
2 tbl tomato paste
2 tablespoons olive oil

salt

Preparation:

Preheat the oven to 450 degrees F. 

1.) Sprinkle bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt and place in oven.  Bake until the peppers soften, 20 to 30 minutes.

2.) Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

3.) Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large baking dish. 

4.) Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.

5.) Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.

Maple-Glazed Chicken

Looking for a healthy, easy dish on a cold winter Sunday night, maple-glazed chicken sounded delicious.... and it was.

Ingredients:
2 pounds chicken breasts, cut into large chunks
2 apples (1 red, 1 green), cored, cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage, chopped
1/2 cup chicken broth
1/4 cup maple syrup
1/4 cup apple cider vinegar
salt
2 tbl olive oil

Preparation:

1.) Pat the chicken dry and season with salt. 

2.) Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook until the skin is browned and crisp, about 5 minutes.

3.) Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes.

4.) Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes. 

5.) To prepare the glaze, mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

6.) Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. 

7.) Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Traditional Swiss Cheese Fondue

This recipe comes straight from the heart. When winter rolls along and the cold, dark days seem endless, there is no better cheering up than a joly good fondue.

FIGUGAGL (Fondue isch guet und git a gueti Luune)

General note:
You need a special pot called a "caquelon" to prepare a fondue. Once the fondue is ready, the caquelon is set up on the table on a small burner. Keep the fondue on a constant head, but make sure it does not overheat. We use special forks with long handles to dip the bread in the molten cheese, but I'm sure it also works with regular forks.

A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a thin cracker and is almost always lifted out and eaten. It is the part everybody haggles about at the end.

Ingredients:
400g Vacherin Fribourgeois cheese, grated
400g ounces mature Gruyere cheese, grated
1 1/4 cups dry white wine
1 tablespoon cornstarch
1 garlic clove
2 to 3 tablespoons kirsch (cherry liqueur)
Pinch of nutmeg
Ground black pepper, to taste
1 large baguette or other crusty white loaf, cut into cubes

Preparation:
To prepare the caquelon (the large fondue pot) it is first rubbed with a cut garlic clove.
Then combine both cheeses in the caquelon and heat according to manufacturer's directions.
In small glass, whisk together the wine and cornstarch. Once the cheese has melted, stir the wine mixture into the cheese. Bring to a boil, stirring constantly. Add the kirsch, nutmeg and pepper.
Set the pot's heat source to low to maintain a gentle simmer. Serve with bread cubes.

Swiss cheeses can be substituted for fontina or another good melting cheese.
Serves: 4

Shepherd's Pie

Shepherd's Pie is as British as it gets. My mother used to serve this every once in a while so we would not forget our roots.

Ingredients:
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Preparation:
1.) Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
2.) Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
3.) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
4.) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
5.) In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
6.) Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
7.) Top casserole dish with chopped parsley and serve.

Spanish Tortilla

This recipe actually came to me via an e-mail chain message: send-your-recipe-to-the-first-name-on-the-list. Well, it worked for me. I received lots of great menu ideas.
When I feel a little homesick for past times the best cure is a Spanish tortilla.


Ingredients:
6 Potatoes (1 onion if you like)
6 Eggs
Olive oil
Salt

Preparation:
1.) Peel and cut the potatoes in slices, not very thin.
2.) Fried the potatoes in a frying pan with some oil. Oil should cover the potatoes.  (Peel and chop the onion too)
3.) Meanwhile you can beat the eggs in a bowl
4.) Add the potatoes and onion in the bowl with the eggs. Mix together with a spoon.
5.) Put all the mixture in a non-stick frying  pan (very important): In the pan there is some oil and on medium heat.
6.) Let the omelet cook for 3/4 minutes. Check that the egg is cooking but it is slightly brown.
7.) When the mixture has browned on the bottom you have to turn it over to cook the other side. Place a plate( a little bit larger than the frying pan) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet  will fall onto the plate. Put again the omelet into the frying pan. Let it cook for 3/4 minutes.

Serves 6.

Maple-Roasted Turkey with sage

Over the years the following recipes have proven to be my absolute favourite. Go ahead and experiment yourself!

Ingredients:
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water or bouillon


Preparation:
Preheat the oven to 320 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 4 hours total (20 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown.
When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.

Serve with Turkey Gravy. Click here for the recipe.