Potato, Kale, and White Bean Hash

Potato, Kale, and White Bean Hash

A hearty and nutritious meal that can be prepared any time of the day.

Serves: 4

Ingredients

Quantity

Russet Potato

1, large, scrubbed & diced

Butter or Olive Oil

2 tbsps.

White Onion

¼ cup, thinly sliced

White Beans

1 can, drained and rinsed

Kale

2 ½ to 3 cups, thinly sliced

Lemon

1, zested

Parmesan Cheese, Shredded (Omit if Vegen)

¼ cup

Kosher Salt and Black Pepper

To Taste

Crushed Red Pepper Flakes

To Taste

Directions

1.     Melt butter/heat oil in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.

2.     Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.

3.     Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

Reference

Posted November 30, 2012 on

http://beardandbonnet.com/potato-kale-and-white-bean-hash-gluten-free-and-vegan/

Thai-Flavoured Honey Glazed Chicken & Sriracha Mayo

Thai-Flavoured Honey Glazed Chicken & Sriracha Mayo

A chicken recipe meant to be cooked on the barbeque or on the stove-top. Bursting with flavour, stickiness, and straight up deliciousness.

Serves: 4

Ingredients

Quantity

Chicken

Chicken Breast

1 lb.

Chinese five-spice

2 tsps.

Cayenne Pepper

¼ tsp.

Sea Salt

1 tsp.

Ground Black Pepper

¼ tsp.

Honey

1 tbsp.

Olive Oil

2 tbsps.

Lime Juice

1

Sesame Seeds

1 tbsp.

Sriracha Mayo

Mayo

3 tbsps.

Plain Greek Yogurt

3 tbsps.

Sriracha

1 tbsp.

Lemon or Lime Juice

1 tsp.

Ground Black Pepper

To Taste

Garnish

Chopped fresh cilantro, lime wedges and slice of fresh chili

Directions

1.     On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.

2.     In a small bowl combine honey, olive oil and lime juice.

3.     Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.

4.     Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

5.     Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook until nicely charred and cooked through (about 4 to 5 minutes per side).

6.     Transfer to a plate, scatter with sesame seeds and toss to coat.

7.     Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.

Reference

Posted June 11, 2014 on

http://www.theironyou.com/2014/06/thai-flavored-honey-glazed-chicken-with.html

Smokey Spice Rub

Smokey Spice Rub

A traditional spice to use of anything from meats to veggies. You can throw this on steaks, hamburgers, pork, chicken, fish, and sautéed vegetables.

Servings: 2 – 3

Ingredients

Quantity

Smoked Paprika

¼ cup

Sea Salt

1/8 cup

Light Brown Sugar

¼ cup

Garlic Powder

2 tbsps.

Onion Powder

3 tbsps.

Black pepper

1 tbsp.

Oregano, Thyme, or Basil

1 tsp.

Cayenne Pepper (Optional)

1 – 2 tsps.

Directions

1.     Mix all ingredients together and place in an airtight container. Keeps up to 2 months.

Reference

Little Figgy posted July 14, 2014 on

http://www.littlefiggy.com/smokey-spice-rub/

Coconut Curry Lentils and Potatoes

Coconut Curry Lentils and Potatoes

A hearty recipe for those craving lentils.

Servings: 4

Ingredients

Quantity

Brown Lentils

1 cup, rinsed & drained

Coconut Milk

2 cups

Vegetable Broth

1 ½ cups

Curry Powder

1 tbsp.

Russet Potatoes, Medium

2, peeled & cut into ½ inch cubes

Peanut Oil

2 tbsps.

Frozen Peas

1 cup

Cilantro, Minced

¼ cup

Directions

  1. Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, partially covered. Stir occasionally and let cook for about 15 minutes.
  2. Add potatoes to the pan and cover completely. After about 10 minutes, stir in peanut oil and add more liquid if it’s getting dry.
  3. Add peas, cover and keep cooking until lentils and potatoes are very tender, about 5 to 10 minutes. If it gets too dry, add more liquid. It should be moist, but not soupy. Finish with lots of black pepper and cilantro.

Reference

Found at http://wellvegan.com/recipes/coconut-curry-lentils-and-potatoes

Chicken Hot Wing Dust Spice Blend

Chicken Hot Wing Dust Spice Blend Recipe

A versatile dry rub seasoning used for both chicken and pork. It contains hints of spiciness, savouriness, and sweetness. The combination of salt and sugar creates a crunchy chicken skin.

Serves: 20

Ingredients

Quantity

Cumin Seeds

¼ cup

Granulated Garlic

¼ cup

Mustard Powder

2 tbsps.

Paprika

½ cup

Chili Powder

¼ cup

Turbinado Sugar

¼ cup

Kosher Salt

¼ cup

Cayenne

2 tbsps.

Black Peppercorns

2 tbsps.

Directions

1.     Gather all ingredients, a coffee / spice grinder, and a container such as a mason jar to combine and store the blend.  A mortar and pestle can also get the job done (bonus: free arm workout!)  It is my preference to start with whole spices for the cumin and peppercorns.  Grinding them freshly makes a noticeable improvement.

2.     Grind the cumin seeds, peppercorns and salt to a fine texture in the spice grinder.  Watch out for the salt, it will be a bit dusty.

3.     Put all ingredients into the container.

4.     Stir or shake gently to combine ingredients.

Reference

Tom posted June 9, 2014

http://eatwithtom.com/hot-wing-dust-spice-recipe/

Parmesan Black Pepper Popovers

Parmesan Black Pepper Popovers

Similar to a Yorkshire pudding, a popover is the perfect addition to any meal. This recipe is easily customizable with any variety of spices, herbs, and cheeses that suit your mood.

Servings: 6 large or 12 medium

Ingredients

Quantity

Eggs

4, large

Milk

1 ½ cups, lukewarm

Kosher Salt

½ tsp.

Grated Parmesan Cheese

2 tbsps.

Ground Black Pepper

½ tsp. + more for sprinkling on top

All-Purpose Flour, Unbleached

1 ½ cups

Butter

3 tbsps., melted

Directions

  1. Preheat oven to 450 degrees. Position rack on lower shelf.
  2. Spray the popover pan or muffin tin generously with non-stick cooking spray. If using muffin tin spray area between cups too.
  3. Place eggs in cup of hot water for 10 minutes before using.
  4. In a large bowl, whisk eggs, milk, salt, parmesan and pepper. Whisk until there are no streaks of yolk left.
  5. Add all the flour, and beat until frothy. There should be no large lumps.
  6. Quickly stir in melted butter.
  7. Pour batter into cups. Fill 2/3 to 3/4 full. Sprinkle tops with a little more black pepper.
  8. Bake popovers for 20 minutes at 450 degrees, without opening door.
  9. After 20 minutes turn the oven down to 350 degrees and continue to bake for 10-15 more minutes until golden brown.
  10. Remove from oven. stick the sharp tip of a knife into the top of the popover to release the steam and help prevent the popovers from getting soggy.
  11. Serve immediately.

Reference

Mary Ann Dwyer posted November 19, 2015 on

http://thebeachhousekitchen.com/2015/11/19/parmesan-black-pepper-popovers/

Beer Can Chicken Rub

Beer Can Chicken Rub

A spice to be rubbed on chicken, pork, and/or beef. An easy way to infuse seasoning and flavour into any meat.

Servings: 4 to 8

Ingredients

Quantity

Brown Sugar

2 tbsps.

Dry Mustard

2 tbsps.

Granulated Onion

2 tbsps.

Paprika

2 tbsps.

Kosher Salt

1 tsp.

Garlic Powder

1 tsp.

Ground Coriander

1 tbsp.

Ground Cumin

1 tbsp.

Ground Black Pepper

1 tbsp.

Ground Cayenne Pepper

1 tsp.

Directions

1.     Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Reference

Found on http://allrecipes.com/recipe/228069/eds-favorite-beer-can-chicken-rub/

BBQ Spice Rub

BBQ Spice Rub

A spice to be rubbed on chicken, pork, and/or beef. An easy way to infuse seasoning and flavour into any meat.

Servings: 8

Ingredients

Quantity

Brown Sugar

½ cup

Paprika

½ cup

Ground Black Pepper

1 tbsp.

Salt

1 tsp.

Chili Powder

1 tbsp.

Garlic Powder

1 tbsp.

Onion Powder

1 tbsp.

Cayenne Pepper

1 tsp.

Directions

1.     Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an airtight container or keep in the freezer in a sealable plastic bag.

Reference

Found on http://allrecipes.com/recipe/229329/bbq-spice-rub/

All Purpose Chili Lime Chicken Rub

All Purpose Chili Lime Chicken Rub

A flavourful marinade and rub to complement any chicken dish. It can be done shortly before cooking or left overnight in the refrigerator to fully infuse the flavours.

Serves: 4

Ingredients

Quantity

Chicken Breasts

1 lbs., pounded to ½” thickness

Chili Lime Rub

Olive Oil

2 tbsps.

Chili Powder

1 tsp.

Chipotle Chili Powder

½ tsp.

Ground Cumin

½ tsp.

Smoked Paprika

½ tsp.

Onion Powder

½ tsp.

Garlic Powder

½ tsp.

Salt

¾ tsp.

Pepper

¼ tsp.

Brown Sugar

1 tsp.

Cayenne Pepper

1/8 – 1/4 tsp.

Lime Juice

2 tbsps.

Lime Zest

From 1 Lime

Directions

1.     In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

Stove-top Directions

2.     If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

3.     Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

4.     Garnish with extra fresh lime juice if desired.

Grilling Directions

5.     If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

6.     Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

7.     Grill chicken undisturbed for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)

8.     Remove chicken from grill and let rest 5 minutes before slicing.

Reference

Jen@CalsbadCravings – Posted February 9 2015

http://www.carlsbadcravings.com/purpose-chili-lime-chicken-rub-marinade-recipe/

Homemade Fajita Seasoning

Homemade Fajita Seasoning

A spice to be rubbed on chicken. An easy way to infuse seasoning and flavour into any meat.

Servings: 2 – 4

Ingredients

Quantity

Corn Starch

2 tbsps.

Chili Powder

4 tsps.

Kosher Salt

2 tsps.

Paprika

2 tsps.

Sugar

1 tsp.

Onion Powder

1 tsp.

Cumin

¾ tsp.

Garlic Powder

½ tsp.

Cayenne Powder

½ tsp.

Liquid Bouillon

2 packets

Chicken (any cut)

1 to 1 ¼ lbs.

Directions

1.     Combine the dry ingredients in a container with a tight fitting lid, shake until combined.

2.     Drizzle two packets of liquid bouillon over top of chicken and toss to coat. Sprinkle with two tablespoons of fajita seasoning and toss until evenly coated.

3.     Grill until chicken is fully cooked.

4.     You can also use a few tablespoons of this seasoning blend in replace of a store bought packets. Sprinkle over top of cooked chicken in a skillet, pour in a half cup of water or so and bring to a simmer. Cook until reduced and thick.

Reference

Laurie McNamara posted June 14, 2013 on http://www.simplyscratch.com/2013/06/homemade-fajita-seasoning.html