Wednesday, 03 August 2016 13:47

Greek Salad

Are you sick of boring old salads? Try this quick and light, Greek Salad. It would be great to take to a barbeque.

I was at the  Farmer's Market yesterday and picked up some fresh vegetables then grabbed some Goat's Milk Feta to put with it.  I have loads of fresh basil in the garden so that was picked and washed then added at the end.  

1 cup red peppers, chopped
1 purple onion, chopped
1 cup grape tomatoes, cut in halves
1 small container of Crumbled Feta Cheese (plain or herbed)
1-2 cucumbers, chopped
1/2 cup Sliced kalamata olives

Fresh basil and chives if you've got it

A drizzle of balsamic vinegar and grape seed oil
1-2 tsp of Greek seasoning, I used Epicure's Greek Salad Dressing herbs.

 

 

Published in Salads
Sunday, 13 March 2016 14:57

Stir-Fry with Vegetables and Chicken

A stir fry is a quick and healthy dinner you can make any night of the week with any combination of vegetables and/or meat you prefer.  My daughter has braces, so eating veggies that have been cooked are easier for her to chew.  A stir fry will leave a little crunch left in your veggies so the nutritional content is higher.  Be sure to fully cook your meat first however.
 
Cauliflower pieces
Broccoli pieces including the stem
Celery, sliced
Carrots, sliced
Zucchini, sliced
Mushrooms, sliced
Tomatoes, quartered
Peppers, sliced in strips
Onions, sliced
Edible-podded peas (optional)
Chicken breasts, steamed
 
The quantity of each ingredient depends on the number of people to be served.  A heavy cast iron frying pan or a wok should be used.  Sautè in butter or coconut oil. using medium heat, any combination or all of the listed vegetables.  Begin by cooking the vegetables that take longer to tenderize (carrots, cauliflower, broccoli).  After a few minutes, add the rest of vegetables, except the tomatoes.  Turn heat to simmer, cover pan or wok, and cook until all vegetables are barely tender.  Add tomatoes and cook about 1 minute longer.  Season with salt and pepper.  Add prepared chicken and serve piping hot.
 
Preparation of meat:  Stem chicken until tender.  Remove skin and bones.  Cut in large chunks.  Brown in a separate pan in butter.  Set aside until you are ready to combine with vegetables.
 
Published in Dinner