“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a reasonable ask to for those who have been assaulted to heard and to raise boys to men who know “boys will be boys” is outdated and dangerous.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.
I have a little vent before I get to my recipe. Thursdays are my grocery shop day and I headed to our co-op. They leave water out for the dogs which is great on hot days like this but the whole front is covered by concrete which gets quite hot. When I pulled in I could hear a dog whinging. There was a small dog tied up outside on the hot concrete. It kept lifting its paws. I took out one of my cloth bags and laid it down and the pup immediately sat down on it. I sat on the bench to wait for the owner so the dog could keep it’s paws off the concrete.
I only waited a couple of minutes before the owner came out. She was not happy with me at all! I said the dog’s paws were too hot because of the concrete and she very dismissively said the dog was fine. I didn’t leave right away and said if a dog keeps trying to lift all their paws, they aren’t all right. She was a bit shirty with me but I didn’t care and then she noticed the cloth bag and asked if it was mine and tossed it to me. Honestly, while I would never tie my dog outside somewhere, if I did and someone said the pup was distressed I wouldn’t be bitchy about it! I really don’t understand people.
I hope I got my point across!
Last week while we were running errands I got peckish and grabbed some turkey jerky. A very strange texture but the flavour was really good so I made note of the ingredients as I thought it would make a great marinade for some chicken wings I needed to use up.
Now I don’t get anything for “promoting” the ingredients in the picture, they just happen to be what we like to buy and use. In a bowl or container add 2 tablespoons of peanut oil, 2 tablespoons of soy sauce, 2 tablespoons of pineapple juice, a splash of lime juice and 1 1/2 tablespoons of tomato paste. Finely chop 2-4 cloves of garlic, depending on their size, and grate 1in/2.5cm cube of fresh ginger.
Whisk until the ingredients are well blended. Taste and adjust the flavours as you like. Toss the chicken wings to coat well.
Marinate for at least an hour, I marinated for most of the day. When it was time for dinner I fired up the grill and prepped the ingredients. Out I go to grill the wings and find we ran out of gas. Thank goodness for the stove top griddle so I got that heated up and began to grill the wings.
I also grilled some mushrooms and jalapeño as sides to the salad. It’s much easier on the grill as the wings are surrounded by the heat. When it is stovetop you have to keep turning and making sure nothing catches while you are trying to get it cooked through.
Serve on top of a salad and enjoy. A very easy meal to throw together if you have a crazy busy day. 🙂
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.
Our puppy boys aren’t actually puppies, they are 11 and 8. We call them puppies as they like to act like that and occasionally they teach themselves new tricks. Guinness, our 11 year old, decided to channel Houdini this morning. Because we’re still having work done on the house we put the dogs safely in a room. It usually works. Only this morning Guinness figured out how to open our sliding doors. It got a little hairy as we corralled him. It was bit bit like a comedy of people going in and out of rooms but no one could see anyone else.
Murphy has been taking this in stride but Guinness has taken to muttering at the intrusions. Definitely put out! Fortunately it will be over soon and he’ll soon get his room back. Silly sausage.
With the cacophony going on, comfort food hits the spot. Bacon chicken white bean soup fits the bill. I added bacon and chicken to this soup because they needed to be used up. Necessity being the mother of invention and all that.
In a saucepan add a half chicken breast that has been cubed and 3-4 rashers of streaky bacon that has been chopped. Sauté on medium heat.
Slice 2-3 mushrooms and chop 4-6 cloves of garlic. Once the bacon has rendered a bit add the veg to the saucepan.
Add 3 cups/24 ounces of chicken stock and bring to a simmer. Next add 2 cans of 15 ounce cans of white beans after rinsing them. Continue to simmer until the beans are cooked through. Season with se salt and pepper. A healthy splash of white wine, ahandful of fresh parsley and 4 ounces of freshly grated Parmesan finishes off the soup.
Fresh baked crusty bread with butter is a perfect companion to this soup.
I really enjoyed this hearty soup. A nice break from all the upheaval.
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.
We all have a veg we’re not a fan of but the rest of the family likes. I hate Brussel sprouts, our son isn’t a fan of asparagus and mushroom, and our daughter finds celery particularly weird. Aubergine is what my husband would be happy to avoid. I have made the Moroccan Lamb Stew that he likes but as we like to grow the veg I need to come up with more recipes to use up the harvest.
When we were in Little Italy our daughter ordered a starter that layered aubergine, tomato, prosciutto, and basil. She loved it so this was the inspiration for dinner. I wanted to use the strong flavours of sun dried tomatoes and garlic for this dish. I wanted it to pop! I also used chicken thighs as it is a less expensive cut of meat to use.
For this dish I used a little more than half a pound/10 oz of chicken. Cut the chicken into small cubes and finely chop 3-5 cloves of garlic. Slice a large handful of sun dried tomatoes while heating up a couple of tablespoons of olive oil in a skillet. Toss in the three ingredients and sauté on medium low to pull the flavours of the garlic and sun dried tomatoes into the oil.
Once the chicken is halfway cooked add the aubergine. We grew small Italian finger aubergine which get to about 5in/12.5cm long. For this dish I used four of the veg, sliced.
Cook for a few minutes then add a couple of tablespoons of balsamic vinegar. Because we ran out of our chicken stock (gasp!) I used veg bouillon instead. It worked really well with the strong flavours. Use about a cup/8oz of the bouillon and simmer to reduce slightly. For once we did really well growing basil this year. Let’s face it, gardening can be a bit of a crapshoot. But I tossed in a handful of the fresh basil. Once the dish is nearly finished cooking add a handful of chopped prosciutto. You don’t want this ingredient cooking too long as it can get tough and overpowering.
While all this was going on I oven roasted potatoes that I sliced about a 1/4 in/.625cm thick, drizzled with olive oil and sea salt. Lay out the potatoes and top with the aubergine dish. Grate fontina cheese over the dish and garnish with fresh basil.
Our daughter said it wasn’t exactly like the dish she had, which was fine as I wasn’t reproducing it, but that she loved it. My husband’s response? “Congratulations on making aubergine edible!” 😄. I do love cooking for my family.