“Out of the mouth of babes” is a very apt phrase. Obviously it’s important to listen to your children. Aside from the fact it’s healthy for them and can be a lot of fun for all, you never know when they will be a source of inspiration.
One of my son’s chores is to help me walk the dogs. It’s my favourite “task” to have him do as it means one on one time with him. I get to listen about his day, find out how things are going for him, etc. We also, surprise, surprise talk about food. He mentioned trying a frozen stuffed chicken with apples and brie/camembert. Ooh, I said, that sounds really good. It promptly went on my list of thing to make.
Technique for Apple Brie Chicken:
This is a quick easy meal to put together with breaded chicken and a mushroom garlic sauce.
Preheat the oven to 375F/190C.
Slice pockets into the chicken breasts and fill with the apple and brie.
Coat the chicken with beaten egg and dredge in panko bread crumbs. Heat the olive oil in a large skillet. Brown the chicken on all sides.
Finish cooking the chicken in the oven. In the same skillet add the mushrooms. Sauté for a few minutes before adding the garlic and rosemary.
Add the butter and wine and simmer for a few minutes. Once the chicken is finished cooking serve with the mushroom sauce spooned over the chicken.
I served this with corn and roasted potatoes. See, it does pay to listen to the kids. 🙂
Slice pockets into the chicken and stuff with the brie and apple. Dredge in the beaten egg and Panko bread crumbs. Heat the olive oil in a skillet. Brown all sides of the chicken and finish cooking in the oven.
Mushroom Garlic Sauce
Sauté the mushrooms in the olive oil in the skillet for a few minutes. Add the garlic and rosemary. Cook for a few more minutes. Add the wine and butter. Simmer for a minute or two.
Slice the chicken and spoon the sauce over the chicken and serve.
Once again the world watches. Watches while a woman testifies about sexual assault in front of powerful men whose first reaction is to say boys will be boys. When I was my daughter’s age I remember the world watching as well. The message was the same then as it is now. That breaks my heart.
I want better for my kids. It seems a reasonable ask to for those who have been assaulted to heard and to raise boys to men who know “boys will be boys” is outdated and dangerous. I’m inclined to believe Dr Ford, given the timeline of who she told. Whether or not it’s true, I believe a proper investigation needs to be done. I’m surprised things were delayed and today they are hearing her given how many have seemed to come to a conclusion already. I don’t believe the proper venue is in the senate. I’m curious what the result will be but I’m doubtful as much hasn’t changed since Thomas was confirmed 27 years ago. On the flip side, Cosby has been sentenced so maybe, just maybe the tide is shifting.
It is a quiet week as my in-laws drove to New York to visit old friends. I don’t envy them doing the 8+ hour drive. It is not a very exciting highway, straight and dull. Hopefully they will have a good trip.
That leaves just my husband and I. I’ve gone to cooking up a storm for 6 people to 2. You wouldn’t think it would be difficult to adjust but I always find it hard to do that. I either end up making too much or too little. Because we did a traditional roast this past Sunday I had leftover chicken to use up so I thought it would be great to make a Thai dish. We are both fans of the cuisine and luckily it’s very easy to cook.
Kai Phat Khing (Chicken with Ginger) Technique:
I have a cookery book called The Complete Asian Cookbook by Charmaine Solomon. In it, there is a recipe for Kai Phat Khing (Chicken with Ginger) that was a great choice to use up the chicken. The interesting thing is the first ingredient in her recipe was wood ear fungus. But the directions never mentioned putting it in the recipe! At any rate, I used it as a light guide so I could use what I had on hand.
The co-op had hen of the woods and chicken of the woods mushrooms and I wanted them to be the highlight the dish. Because I wasn’t sure when my husband would be home I prepped all the ingredients first as it only, when using leftover chicken, takes a few minutes to cook.
You can make this in a skillet but it’s better in a wok if you have one. Heat the peanut oil. The 2 tablespoons may sound like a lot but when the mushrooms get tossed in, it’s needed. But first cook the onions for a few minutes. When the onions start to become translucent add the garlic.
Keep an eye on the garlic! The oil is very hot and you want the garlic to be golden, not burnt. If you are using uncooked chicken, start cooking it now. Add the mushrooms to the wok. This needs to be cooked for a few minutes given how hearty the mushrooms are. While this is cooking add the ginger and stir well to coat the mushrooms. The book mentioned making the ginger less “pungent”. No way! The ginger is a great flavour, I have no desire to dull it.
Add the soy sauce/vinegar mixture along with the leftover chicken.
Near the end of cooking add the scallions. I don’t like them full on raw but you don’t want these mushy or overcooked.
Garnish with a bit more scallion and serve right away. As per my usual, I asked my husband how he liked it. He really liked it but then said though you’ll probably not make it again. Not true, but someone needs to remember and request. Fingers crossed one of us doesn’t brain cramp. 🙂
A flavourful Thai dish with chicken, ginger and mushrooms
AuthorOur Growing Paynes
2cupsMushrooms, coarsely choppedI used Hen of the Woods and Chicken of the Woods
2tbspfreshly grated ginger
1smallonion, thinly sliced
3-4clovesgarlic, coarsely chopped
1cupcooked chickenIf using raw, use about 1/2 lb cubed
1 1/2tbspsoy sauce
1 1/2tbsprice vinegar
Mix the soy sauce, fish sauce, rice vinegar and brown sugar together and set aside.
Heat the peanut oil in the wok. Cook the onions until they start becoming translucent. Add the garlic. Cook for another minute before adding the mushrooms. If you are using raw chicken, add it now. Add the ginger and stir to coat the mushrooms.
After cooking for a few minutes add the soy sauce mixture. Stir well. Allow the mushrooms to begin to brown a bit. Near the end of cooking add most of the scallions to cook a minute or so.
Serve immediately and garnish with the remaining scallions.
It was a rite of passage this past weekend for our daughter with the high school prom. She’s been to friends proms in the past but this was the first for her high school. I have to say, proms have come a long way since I last had to worry about prom. It’s much more inclusive and more often than not, groups of students go as friends rather than missing out because a date couldn’t be found. Way better!
My daughter had a few friends over to get ready before her date showed up. I did my first ever updo. It came out ok, phew! It was lovely to see that all the girls dressed in elegant dresses, no hoochie mamas. Some of the dresses I’ve seen in the past few years leave little to the imagination. Thankfully that trend wasn’t to prevalent this time round.
Unfortunately the weather was very rainy so we just did photos round the house. The weather did bring in some cooler weather which called for comfort food! I saw a recipe calling for bacon and mushroom in a cream sauce. That sparked an idea. Lemon and grilled chicken would be a great addition.
I kept the marinade for the chicken very simple. With a ratio of about 2:1 olive oil to lemon juice, whisk those together with sea salt and fresh ground pepper to taste. Add the chicken and marinate for a couple of hours.
When it’s time to cook up the dinner, grill the chicken and cook up the pasta. Cut into small squares, 3-4 rashers of streaky bacon. Start cooking the bacon in a large skillet. Slice a few mushrooms and finely chop 3-5 cloves of garlic. Sauté the ingredients with the bacon. Add a handful of fresh thyme.
When the bacon is nearly cooked add 1/2 cup/4oz of chicken stock and a couple of tablespoons of lemon juice. You want this to be really lemony at this point so the brightness isn’t lost in the cream and pasta. Bring this to a simmer then add a 1/3 cup/3oz of heavy cream. Cook on low until the chicken and pasta are done cooking.
Slice the chicken and add that and the pasta to the skillet and stir well. Right before serving add a bunch of arugula or spinach and let wilt.
Serve and grate fresh parmesan cheese over the dish.
Comfort food with the lightness of lemon, great for a cool spring night.
On Sunday, the day I made this meal, we were faced with how surreal life is. It was a gorgeous day and we were tackling the hops (seriously never plant those!). We were struck by how busy the fire and police departments were. While we were planting some veg in the back we realised the current set of sirens didn’t go past our house.
Out of curiosity we wandered out front to see 5 cop cars, 2 ambulances, and various other vehicles. Something was definitely up. A few minutes later an ambulance went tearing up the road. The initial report was someone shot himself by accident and he was belligerent which caused the cops to be called to hospital. Unfortunately the real story was worse. The man died and the guy who shot him is in jail for felony manslaughter.
It’s a bit shocking in our small town. What made it all surreal for me was as they were putting up the crime tape I noticed how life continues on. The next door neighbour to the crime scene was mowing the lawn, people were walking their dog and we’re were putting about in the garden. I know it’s how life works but I found it jarring.
After all the work in the garden we wanted a light dinner. I had seen a few recipes involving orange juice and mustard, orange juice and thyme or orange juice and garlic. I thought I could come up with a recipe involving all of it. Lots of flavour and still keeping it light.
In a bowl add equal parts orange juice and olive oil. Finely chop a few cloves of garlic and add it to the bowl with a handful of fresh thyme. Add a dash of lemon juice and a good heaping spoonful of stoneground mustard.
Season with sea salt and pepper. Add the chicken breast to marinate for a couple of hours.
When it’s time for dinner fire up the grill.
I did up a fresh salad with avocado, tomato, cucumber and carrot. I do love salad season!
Here’s hoping the upcoming weekend is a lot quieter for all.
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Mother Nature spoilt us yesterday. While we are getting snow today we had a lovely break from winter with incredible warm weather of 70F/20C. It was wonderful to be out and about walking downtown. The only downside are the guys that suddenly walk round with their shirts whipped off. Let’s just say, ahem, not always a good thing. But I loved not having to wear a coat and the dogs had a great time sniffing about on their walk.
I was in the mood for some autumn flavours this past weekend and as it is still tax season it needed to be easy. I thought it would be fun to do a sauce with apple and mushroom over chicken with a parsnip mash.
Start by prepping the parsnips. Peel and cube. Put it into a saucepan and cover with chicken stock. Bring to a boil then simmer until cooked through.
Coat chicken breasts with egg and panko bread crumbs. I usually don’t have an issue with the panko falling off but if you do, dredge the chicken in flour first, then the egg and panko. Heat a couple of tablespoons olive oil and brown both sides of the chicken.
Finish off in the oven at 350F/175C. Meanwhile slice 4-5 mushrooms, finely chop 4-6 cloves of garlic, and chop about 3/4 of an apple. It helps to have dogs to eat the rest of the apple! They are so spoilt. Add more olive oil to the skillet and begin to sauté the mushrooms, garlic and apple.
Add a healthy handful of fresh thyme. Cook until the mushrooms start to brown. Add a tablespoon of butter, a 1/3 of a cup of dry sherry and a cup of chicken stock.
Simmer the sauce until the chicken is cooked. Once the parsnips are cooked, drain most of the stock but leave about 1/2 a cup in the pot. Add 2 tablespoons of butter and about 3/4 cup of jarlsberg cheese. Mash it all together.
Place the chicken on the mash and top with the mushroom apple sauce. A very easy but tasty meal after a long day of house projects.
Like every generation before us has said, we live in crazy times. Social media magnifies people’s behaviour, good and bad, and also allows movements to take off like wildfire. The #metoo movement has been such a long overdue and important conversation.
You would have to live under a rock to not hear the conversation. Which makes me wonder about some on social media. I’m in the process of setting up an Etsy shop to sell greeting cards with my photos so I have been doing loads of research and trying to get everything set up so I can hit the ground running. I’m being way more proactive in promoting my brand across the platforms. While I love to connect with people what I’m not looking for is to be hit on. I don’t understand it. Twitter is not Tinder people! Obviously on the scale of what a lot of us women go through it’s mild but I don’t understand that someone thinks this is ok.
Thankfully most treat this connections as above board but it’s just so weird when it happens. Even if I was single I would never dream by starting off by talking about a connection’s physical appearance. Just creepy!
Ah well, good thing I’m not obligated to respond. I’ll just keep cooking!
For this dish I thought I should actually look through my cookery books. They are not just pretty books! I really liked the risotto Milanese from a Williams Sonoma book. A great accompaniment to pan seared chicken. Here is my version.
To start the prep bring 5 cups/40 oz of chicken stock to a simmer. In a small bowl add about a teaspoon of loose saffron threads with a 1/4 cup/2 oz of hot water. Set aside to soak.
I just love that colour. In the large skillet that the risotto will be cooked in, add a couple of tablespoons of olive oil. Season the chicken thighs with sea salt and pepper. Begin browning the chicken.
Finish cooking the chicken in the oven at 375F/190C. Add a 1/2 cup of chopped pancetta and a finely chopped shallot. Sauté until the shallots begin to soften.
Slice a few mushrooms and stir in. Add 1 1/2 cups of arborio rice to the skillet cooking for a couple of minutes. Then add a half cup/4oz of a dry white wine.
Gradually add the stock a bit at a time with the rice on medium heat. Halfway through the cooking add the saffron along with sea salt and pepper to taste.
Near the end of cooking before the liquid is absorbed, toss in 2 tablespoons of butter and about 3/4 cup of freshly grated Parmesan cheese.
Once the liquid is absorbed serve with chicken and garnish with parsley.
For those that live in the cold climes, trying to get decent photos without natural light can be like trying find a yeti. But this time I tried candlelight. Why I didn’t think of this before. I have no idea.
On my sister’s suggestion, I have decided to try bullet journaling. I needed help with getting better organised and following through with projects and ideas. Including getting back on a schedule for blogging. So I bought a journal and got the supplies to start it this month, which I did on Sunday. I designated Mondays as blog post days. That was the plan, but when the first thing you hear when you wake up to the radio is about the massacre in Las Vegas, the joy goes out of the day. A cheery post seemed too jarring as the news unfolded.
It’s a sad state when you start losing track of how many times you sit down with your kids and discuss these tragedies as they occur. When your kids realise that probably nothing will be done as these get worse and worse, you start wondering what the tipping point will actually have to be. To not be able to reassure your kids that this will stop is depressing. It seems mind boggling to me that common sense doesn’t prevail and have this country follow the rest of the developed world.
I just hope some day soon this stops.
Awhile back Chef Mimi of chefmimiblog.com mentioned using an ingredient called gochujang which is a fermented chili paste. It sounded really interesting and lo and behold our co-op had some. When I cleaned out the freezer I realised there were a lot of chicken wings to use. I kept putting it off because my husband isn’t a fan of wings but neither of us like to waste food so I thought it would be a good time to try out gochujang.
This is a very easy dish to throw together. In a bowl add a couple of tablespoons of peanut oil and a tablespoon or so of lime juice. I finely chopped 3 cloves of garlic and snipped 3 chives. Add a couple of large dollops of the gochujang. Season with sea salt and pepper. Mix well.
Taste and adjust the flavours as needed. The more of the gochujang you add the more heat there will be. Pour the marinade into a large ziploc bag and add the chicken wings. Toss to coat the wings. The longer you marinate the more intense the flavours will be.
Grill on medium heat until the chicken wings are cooked through.
Because we were still in the middle of a heat wave I served the wings on top of a salad to keep things light. I really like this ingredient. I did use it again for a quick stir fry as my husband had a bad cold. I added a habanero pepper to it. Let me tell you I may never have a cold again given the heat of those two ingredients! Wowza.
Unlike last year, we aren’t dealing with dusty drought conditions so our garden has taken off and going like gangbusters. Except the parsnips. We planted that twice and not a sausage. Not one seed sprouted. But given that this is the only failure we are in great shape for the most local shopping of all, just outside our door.
By the time autumn comes, I’ll be tired of salads but I do enjoy the quick summer meals with fresh veg. For this meal I sautéed swiss chard from our garden in lemon juice and olive oil. I also roasted potatoes as they needed to be used up.
I think one of my favourite ingredients is garlic. And it works really well with spicy dishes.
In a bowl big enough to hold the chicken thighs add about 1/3 cup of olive oil or peanut oil and a 1/4 cup of lemon juice. Finely chop 3-4 cloves of garlic and add to the bowl. Here is where you get a bit free style. Because everyone’s taste is different when it comes to spice you want to add sriracha sauce until you find the balance you want. We like it spicy so I added a lot. Make sure you do adjust the lemon juice as needed so you don’t drown out that flavour.
Season the chicken with sea salt and pepper then add it to the marinade.
The longer you marinade the stronger the flavour will be when cooked. You can do this quickly but the flavour will be much more subtle.
Grill on medium heat until the chicken is cooked through. If it is a bone in chicken keep in mind that the meat will take longer to cook.
This would work with any sautéed veg or a salad. Thank goodness for the grill, I’d be lost without it!
Battle with the garden has commenced. We may be winning but I’m not sure yet. I find it ironic that the stuff we don’t want growing in the garden are the toughest to get rid of. They are tenacious. Our grass never grows as well on the lawn as it does in the flower beds.
Some of it is our own doing and not understanding how invasive something can be. A few years ago, because we like to brew beer, we planted hops. One was very lackluster while the other is determined to take over the world. The first season or so wasn’t too bad, the hop plant just grew like gangbusters. Hops can grow a foot a day, which is crazy. But last year the hops broke the lattice that sort of held them and crawled across the rest of the flower bed. It wasn’t pretty.
This year we’re rethinking the hops. Not to get rid of them but we definitely need to put them elsewhere. In the meantime we are being brutal with them. The root system snakes everywhere under the soil. We were taken aback by the length and thickness of those suckers. They were like tree roots. I have a feeling there will be more battles with the hops.
Along with the work in the garden that comes with the warmer weather, the lighter dinners start up again. Which I am very ready for!
Recently I thought it would be fun to do a pan seared caprese stuffed chicken over salad. In a skillet heat up a tablespoon or so of olive oil. Add about a cup of sliced sun dried tomatoes and cook on low to medium heat for a few minutes. Finely chop 3-5 cloves of garlic, depending on size, and add to the skillet.
Saute for several minutes until the garlic is nearly cooked and then toss in a handful of shredded fresh basil and a few splashes of balsamic vinegar.
Slice 4 chicken breasts 3/4 the way through lengthwise. Evenly distribute the caprese mix between the chicken breasts. Season with sea salt and pepper and brown on both sides.
Preheat the oven to 350F/175C. Remove the chicken from the skillet and add fresh mozzarella cheese inside the chicken and bake until the chicken is cooked through.
Serve on top of a salad. A dish light enough for the warm weather but gives you enough energy to conquer the garden. Which we definitely need!
Winter is back with a vengeance! Mother nature does like to mess with us. Offices were closed so I got a snow day. It was lovely to watch the snow come down in the comfort of home. It also allowed me to catch up with some projects I’m working on. There is a possibility I might have to have hand surgery soon so all my knitting and crocheting projects need to get done. Which might guarantee I won’t need surgery! Fingers crossed.
We are also getting ready for our exchange student to come this weekend. She has actually been here since August but they way they do it now is the student spends three months with a host family then moves on to another one. So now it’s our turn. She is from Denmark and I’m looking forward to trying out recipes from there. Any suggestions would be greatly appreciated. I am looking into the Danish rye breads to give that a go.
Before winter returned we had some fabulous warm weather which meant lighter meals. I do miss salads. I thought it would be fun to do turkey burgers, not realising how mushy the ground turkey can be to work with. Very sticky! But if you can get past that you can have a great meal.
To make the burgers I mixed a pound of ground turkey meat with half a cup of freshly grated cheddar cheese, a few splashes of hot sauce, 1-2 tablespoons of chili powder, and a teaspoon of ground cumin. Season with sea salt and pepper. Mix and form into burgers. Heat a couple of tablespoons of olive oil. Brown both sides.
Finish off in the oven at 350F/175C. Finely chop scallions, peppers, garlic, and mushrooms. Add them to the skillet with 1-2 cups of frozen corn. Add 1-2 tablespoons of chili powder, a teaspoon of ground cumin, 1-2 tablespoons of lime juice, sea salt and pepper, finish with fresh cilantro.
As the burgers finish cooking top with pepper jack cheese to melt. Serve over mixed lettuce greens and top with the veg mix. We also cooked up some sweet potato fries.
An easy dinner to put together when you want loads of flavour on a busy night.