Light and easy chicken piccata

January 11, 2014February 7, 2016 Belinda

We absolutely love this recipe, it’s equally good with thinly sliced pork fillet, chicken, turkey or fish and is so light, quick and tangy.
* I made this again the other day and omitted the butter, adding a little more olive oil instead and we didn’t miss it!

Serves 4

4 boneless, skinless chicken breasts, about 4 to 5oz each
1 large sweet onion, peeled and chopped
2 cloves garlic, peeled crushed
2 tbsp olive oil
1/2 cup all purpose flour (GF flour is okay too)
2 tbsp butter
1/2 cup dry sherry (if you don’t have sherry you can use dry Vermouth or a dry white wine)
2 lemons
2 tbsp capers
1 cup chicken stock, or broth
2 tbsp Italian parsley, finely chopped
kosher salt to taste

Squeeze the juice out of one of the lemons and set the juice aside.
From the other lemon, slice 4 very thin slices from the center (the widest part) and set those aside too.
Stretch a piece of plastic wrap across your work surface, place the chicken breast fillets on it, lay another piece of plastic wrap on top, covering the fillets.
Using a meat mallet, rolling pin or similar flat object, flatten the chicken breasts between the payers of plastic wrap until they are 1/4 inch thin, but no thinner or they lose their consistency.

In a shallow baking dish or even a plate, combine the flour and salt.

Heat a heavy-bottomed frying pan over medium heat, then add the olive oil and heat for another 30 seconds or so.
Add the onion and garlic and saute until the onion is translucent, about 3 minutes.
Remove the onion and garlic mixture from the pan and set aside.

Add the butter to the pan and let until it turns foamy.

Now dredge both sides of the chicken breast fillets in the flour mixture, shake off any excess flour and add them, one at a time to the hot pan.
Cook 2 to 3 minutes per side or until nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.

Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off the flavorful bits from the bottom of the pan.
Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.

Return the chicken to the pan, bring the liquid to the boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about 1/3.
Add the chopped parsley just at the end of the cooking.

With a pair of kitchen tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with kosher salt and lemon juice. Make sure there is plenty of sauce on each chicken fillet with a lemon slice on top and serve immediately

Coconut lemon traybake

January 11, 2014September 8, 2022 Belinda

These are very lemony, “coconutty”, soft and gooey, Very easy to make with no “creaming the butter and sugar” something I am allergic to doing!

Combine;

1 1/2 cups flour
1/4 cup sugar
1/2 cup butter

Crumble it together lightly with your hands until it resembles fine bread crumbs and press it into a 9 x 9” baking pan.
Bake at 350 F for 20 minutes. Set aside for 20 minutes to cool a little.

Mix together;

2 slightly beaten eggs
3 tbsp lemon juice or more if you like things really tart and lemony.
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
1 cup sweetened desiccated coconut (and extra for sprinkling n the top)
1/4 tsp salt

Pour this over the baked crust.
Put in the oven for 30 minutes

If you want it to look really nice, sprinkle it with icing sugar or more coconut when it has cooked so it looks like a snowfall.
You can also sprinkle the top with more coconut “before” cooking and it will brown a little, but be careful it doesn’t burn

Asian flavors · Curry · Pasta · Poultry

Light curried chicken penne with fresh mango chutney

January 9, 2014September 13, 2018 Belinda

Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

Chutney
2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

Chicken
1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Avocado green curry noodles with toasted coconut and cashews

January 8, 2014January 10, 2016 Belinda

Thank you Aida Mollenkamp for this gorgeous, tasty healthy combination.

Makes 2 to 3 servings

8 oz dried soba noodles or udon noodles
2 tbsp extra virgin coconut oil
4 medium shallots, peeled and minced
Kosher salt and ground black pepper
1 very ripe avocado, peeled and pitted
3 tbsp green curry paste
1/4 cup freshly squeezed lime juice
2 tsp honey
1 bunch stemmed kale, torn into bite sized pieces, (about 4 cups packed)
1/3 cup raw coconut flakes, toasted
1/2 cup roasted and salted cashews, roughly chopped
1 1/2 tsp raw flax seeds

Bring a medium pot of salted water to the boil over high heat and cook noodles according to the package instructions.
Meanwhile, heat the coconut oil in a medium frying pan over medium heat. Add the shallots, season with salt and pepper and cook until golden brown, about 4 minutes.
Add the kale and cook until crisp, about 2 minutes.

Drain the noodles when they are done, saving 1 cup of the cooking water.
Combine the avocado, curry paste, lime juice and honey in a small food processor and puree until smooth.
Add salt and pepper to taste and thin out, as needed, with the reserved cooking water.

Toss the noodles with the sauce, turning to coat all the noodles. Add the shallots and kale and turn to coat everything.

Divide among serving plates, top with the cashews, coconut and flax seeds and serve.

Asian flavors · Meat

Mild lamb curry with cilantro rice

January 8, 2014February 8, 2016 Belinda

I am a curry freak and a lamb freak, so what’s not to like in this! It’s very mild and rather soothing, so I think the curry novices will also like this
This is a recipe from Rachel Allen, an Irish recipe book writer and chef.

Serves 6

2 tsp coriander seeds
2 tsp cumin seeds
1/4 tsp cardamon seeds
4 cloves
3 tbsp sunflower oil
4 onions, sliced
2 1/2 lbs lamb shoulder, cut into 1 inch dice and fat removed
2 tsp ground turmeric
4 cloves garlic, finely chopped
1 tbsp root ginger, finely chopped
1 red chili, seeds removed and finely chopped
salt and ground black pepper
2 cups cream
1/2 cup lamb or chicken stock
lime or 1/2 lemon, juiced
cilantro leaves for garnish

For the rice
1 lb basmati rice
2 tbsp butter
8 tbsp chopped fresh cilantro

Toast the seeds and cloves then crush them using a pestle and mortar or spice grinder

Pour 2 tbsp of the sunflower oil into a large lidded casserole dish or Dutch oven on a high heat, add the onions and saute for 5 minutes until softened and nicely golden.
Transfer to a bowl and add the remaining oil to the pan.
Place the lamb in the pan and sear until well browned, making sure the pieces of meat don’t touch, or they will not sear but steam.

Return the onions to the pan and all the seared meat and add the crushed spices along with the turmeric, garlic, ginger and chili.
Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

Bring slowly to the boil, then immediately reduce the heat and cover with a lid.
Leave to simmer gently for about 1 hour, removing the lid for the last 15 minutes.

*Alternatively, cook it in an ovenproof dish or pan, cooking in the oven, preheated to 325 F for an hour, leaving the lid on for the whole cooking time.
Check that the lamb is tender, cooking for a little longer if necessary

Add the lime or lemon juice and check the seasoning.

For the rice- Place the rice in double it’s volume of salted water or chicken broth, bring to the boil, cover with a lid and cook for 10 to 12 minutes until the rice is cooked and all the moisture has been absorbed.
Remove the saucepan from the heat and allow to stand for a few minutes, with the lid on.
Stir in the butter and cilantro, using a fork in order not to mash the rice

Asian flavors · Curry · Fish · Whole30 compliant

Thai-style halibut (or other white fish) in a coconut-curry broth

January 8, 2014September 13, 2018 Belinda

Light and very flavorful.

Serves 4

2 tsp vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 tsp red curry paste (or 2 tsp curry powder)
2 cups chicken broth
1/2 cup light coconut milk
1/2 tsp salt, plus 1/4 tsp, plus more for seasoning
4 (6 oz) fillets of halibut or any other flaky white fish, like cod or chilean sea bass
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions green part only, thinly sliced
2 tbsp fresh lime juice
freshly ground black pepper

*2 cups cooked brown rice, for serving
* 1lb steamed spinach for serving

In a large saute pan, heat the oil over moderate heat.
Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
Add the curry paste (or powder) and cook, stirring, until fragrant, about 30 seconds.
Add the chicken broth, coconut milk, 1/2 tsp salt and simmer until reduced to 2 cups, about 5 minutes.

Season the fish fillets with 1/2 tsp salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
Cover and cook until the fish flakes easily with a fork, about 7 minutes

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions and lime juice into the sauce and season, to taste with salt and pepper.
Ladle the sauce over the fish and serve with rice.

Fish

Fish tacos with lime, cilantro and chipotle cream

January 8, 2014January 10, 2016 Belinda

Another low calorie recipe, and this is great because of the combination of fish, lime, cilantro, corn tortillas and the divine chipotle cream.
I feel like I have to post a few of these “lighter” recipes, given it’s January and everyone is trying to stick to their new Year’s resolutions. (for now)

Serves 4

FISH
2 tbsp olive oil
2 tbsp freshly squeezed lime juice
1/4 tsp salt
ground black pepper
1 lb white flaky fish, like Chilean sea bass, cod, halibut or tilapia

CHIPOTLE CREAM
1/2 cup plain nonfat yoghurt
2 tbsp mayonnaise
2 tsp chipotle pepper in adobo sauce

8 (6 inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels, thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

In a small bowl, whisk together the oil, lime juice, salt and pepper.
Pour over the fish fillets and let marinate for 20 minutes.
Put the yoghurt into a strainer lined with paper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill or fry on a preheated grill pan or non stick pan over a medium heat until cooked through, about 3 minutes per side.
Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yoghurt, mayonnaise and chipotle pepper.

Heat the tortillas on the grill pan for 30 secs on each side.

Flake the fish with a fork. Top each tortilla with 1 tbsp of the chipotle cream. Top with some fish, cabbage, corn and cilantro and serve with the lime wedges