chicken breast simmered in red wine and tomatoes: roommate bonding fills the air.

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Last night was a mellow evening, filled with smells of simmering concoctions and laughter due to an old Steve Martin movie - The Jerk.

Nights where both Jacqui and I are home are a precious treat, and one that should not be easily discarded. If my lovely roomie is home, I try my hardest to be around.

I used the leftovers in our freezer to whip up a hearty and rich meal.

T'was delightful. And filling (we both had foodbabies we had to comfort afterward). And just what we needed to combat the chilling evening.

Chicken Breasts Simmered in Red Wine and Tomatoes

2 bone-in chicken breasts, with legs attached 
salt, to taste   
ground pepper to taste
1 tbs. extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
2 tsp. fresh tarragon, chopped
1 large can diced tomatoes
1 small can tomato paste
2 tbs. red wine vinegar
1 c. red wine - I used a Merlot
4 tbs. parsley, chopped
1 tbs. dried oregano
1 tbs. dried sweet basil 
1 tsp. sugar
1/2 c. feta


1. Preheat the oven to 400 F. Combine all ingredients except for the chicken in a large bowl. Place the breasts in a deep skillet. Pour the sauce all over the chicken, making sure to thoroughly cover them.

2. Cover the skillet and place it in the oven for 45 minutes.

3. Crumble feta all over the top and leave uncovered to cook in the oven for another 15 minutes. Eat with whole wheat pasta (like Jacqs did) or basmati rice (like I did).

4. Pray. Eat. Enjoy. Watch a movie from the 70s and realize that no matter which way our lives go, we will always have humor to buoy us.

ethiopian wat: cold snowflakes combined with hot african food.

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It has been too long since I had a culinary gathering. So, we rallied the Powell River troops on Friday to come over and transport their mouths to Ethiopia.

I was planning on making injira (the traditional Ethiopian sourdough flatbread) to go with the wat, as it is usually served in that manner. However, I would have had to provide several more hours of crafts in order to have contented Powell River-ians in my apartment – so that idea was scrapped. 

As I stirred and poured, I kept them distracted from the delicious and stomach-growl-inducing smells through crafts. The season is now upon us, and decorations are in order for my apartment. I wished to create a winter wonderland in my apartment, without the blistering cold. I laid out paper, scissors, and challenged everyone to create the most beautiful snowflakes.

Gord’s was the prettiest by far.

Brendan’s was the most accomplished through his use of a knife to cut the paper rather than a double bladed instrument.

We then Hoover-ed the meal, with our mouths acting as vacuums.

All in all, a good night with an odd mix of creating snowflakes and eating Ethiopian. Lovely.

Ethiopian Wat

(from WhatsForEats.com)

Berbere Paste

2 tsp. Whole cumin 
2 tsp. Red pepper flakes 
1 tsp. Cardamom seeds 
1 tsp. Fenugreek seeds 
8 Whole peppercorns 
6 Allspice berries 
4 Whole cloves 
4 New Mexico dried chilies 
1 Onion, chopped 
3 cloves Garlic, crushed 
1 tbs. Paprika 
1 tbs. Salt 
1 tsp. Ginger, ground 
1 tsp. Turmeric
1 tsp. Cayenne pepper
1/2 tsp. Nutmeg
1/2 c. Oil 
1/4 c. Water or red wine 


Wat

2 lbs. Chicken legs and thighs, skinless 
1 Lemon, juiced
2 tsp. Salt 
2 Onions, chopped 
3 cloves Garlic, crushed
1 tbs. Gingerroot, peeled and chopped
1/4 cup oil
2 tbs. Paprika 
1/2 c. Berberé paste 
3/4 c. Water or stock 
1/2 c. Red wine 
1 tsp. Cayenne pepper 
Salt and pepper


1. Combine all the paste ingredients together in a blender, and make a paste. Heat a cast-iron skillet over medium flame. Add the whole spices and toast, stirring for about 2-3 minutes until they give off their aroma. Do not burn. Remove from heat.

2. Over an open flame, lightly toast the New Mexico chilies, turning quickly from side to side until they soften and become flexible. Do not burn. Remove the stems and seeds and roughly chop.

3. Put the spices and dried peppers into a spice or coffee grinder and grind to a powder.

4. Put the ground toasted spices into a food processor or blender along with the remaining ingredients and process until smooth.

5. Store in the refrigerator for up to a week or freeze portions for later use.

6. Pray. Eat. Enjoy. Combine the cold with the hot.

feta crusted chicken breast with greek orzo salad: a fuse-d culinary art piece

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There is something about olives, and any dish that incorporates them. Using the overbearingly salty, briny and yet slightly sweet and savory fruit produces fantastic effects in meals if properly mixed with more subtle flavors.

I decided that olives were in order on Friday. A pseudo-Greek salad to be exact. But we also needed protien for the night to come, one that had us running throughout an art gallery, avoiding art students and hipsters alike. The heavy food was also needed for energy to deal with modern art - I needed to sustain my constant shudders (though they stopped when I saw the few Emily Carr pieces).

Josh, however, got right into the artsy scene with his PBR and hip approach to cooking.

I, however, stayed ol' plain Jane with my salad.

No matter which way it was cooked or eaten, the food was enjoyed all round.

And once the food was eaten, and settled for five minutes in our stomachs, we trudged off to celebrate FUSE-ing . . . Stuff.

Feta Crusted Chicken Breast with Greek Orzo Salad

2 chicken breasts
3 tbs. olive oil
1/4 c. feta cheese
1 tbs. white balsalmic vinegar
2 tbs. lemon juice
pepper, to taste
1/2 tbs. oregano
1 tsp. powdered sage

3 cups cooked orzo pasta, cooled
1/2 red onion, finely chopped
3 tomatoes, seeded and chopped
2 red peppers, seeded and chopped
1/2 english cucumber, chopped
1/2 cup sliced kalamata olives
2 tbs. olive oil
3 tbs. balsalmic vinegar
1/2 c. feta cheese, crumbled
1 tsp. dried oregano
pepper, to taste

1. Place the chicken breast and following seven ingredients (mixed together) in a heavy skillet. Place it on the stove on medium-high and cover it. Let it cook for about five minutes.

2. Flip the chicken over and leave it uncovered to cook for another five minutes, allowing most of the excess moisture to burn off.

3. Toss the salad ingredients together and set it aside.

4. Serve the chicken on the salad, with freshly heated pita on the side.

5. Pray. Eat. Enjoy. Go to the VAG, and not only because it is an amusing acronym, but to revel in Emily Carr and revile modern art.

basteeya: moroccan chicken pie to make a games night.

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Basteeya. The word just sounds exotic. And delicious. Introduced by the Andalusians in the 15th century, I can only think that this pie has been improved upon over the centuries. Its savory taste warring with the sweetness of the crust is  . . . indescribable.

I set Josh to the task of butchering a whole chicken (it was cheaper than buying breasts). Unfortunately, many expletives were heard coming from the kitchen as he tried to use my dull, dull, oh so dull knives.

The stuffing should be simmered for as long as your stomachs allow, as the smell will make them growl. The longer the time, the more infused it will be with flavor and although your stomach may protest at the length with growls and twisting, it will appreciate the wait in the end.

To distract our stomachs, we engaged our brains in a lively game of Scrabble. With much cheering from Josh, and scowls from Stelna, we managed to let the stew simmer - a feat, to say the least, as the smell filled all corners of my apartment.

 Robbie is a true amateur photographer. Shouting instructions at us as he turned the camera one way and then another, snapping frantically.

Moroccan cuisine has been a diverse and complex for centuries, due to its position  as a crossroad of civilizations. Persians inspired incorporating fruit into main dishes, the Arabs brought important spices to the region, Greeks and Romans used Morocco for growing wheat, the Moors inspired the use of pickling techniques and olives, while the colonizing French left not only a legacy of pastries, but also a cafe culture.

Enjoyed by all, my basteeya was a proud moment. The first time I've made Moroccan, but not the last.

Basteeya (Moroccan Chicken Pie)
(Adapted from Bon Appetit)

2 tablespoons olive oil  

1 large onion, chopped  

3 cloves garlic, finely chopped

2 tsp. ground cinnamon  

1 tsp. freshly grated ginger  

2 tbs. hot curry powder 

1/4 tsp. saffron threads

2 tbs. flour  

2 c. chicken broth  

1 1/2 lbs. skinless boneless chicken thighs  

1/4 c.dried prunes, chopped   

salt, to taste

pepper, freshly ground, to taste

1/2 cup slivered almonds 

3 tablespoons powdered sugar  

1/2 teaspoon coarse kosher salt  

1/4 teaspoon ground cinnamon  

10 sheets (about 17x12 inches) frozen phyllo pastry, thawed  

1/2 cup unsalted butter, melted  

1. Heat olive oil in a large skillet at medium. Add onion and garlic and fry until caramalized, around 8 minutes. Add in the spices and continue to fry for one minute. Add the flour and fry for another minute. Add the broth, chicken, and prunes.Simmer for about 20 minutes. Shred the chicken and season as needed with salt and pepper. Leave in skillet and let cool.

2. Preheat oven to 375 F. Grind almonds, sugar, salt and cinnamon together in a processor or mortar and pestle. Place a layer of the phyllo on the top of the chicken, brush it with butter and sprinkle about a tablespoon of the almond mix on it. Repeat this with all layers, making sure that the edges are folded so they can fit in the skillet. Drizzle butter on top, and sprinkle the rest of the almond mix on. Cut a few small holes in the top so steam can escape. Bake for around 40 minutes.

3. Pray. Eat. Enjoy. Spell basteeya on a scrabble board and beat all your friends.

breaded chicken fingers with honey mustard sauce: gourmet mystery sticks.

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I realize that I've never really made a stereotypical North American meal for this blog. It's always Vietnamese, Italian, Jordanian, etc. Anything but 'Western' food. Normally, the idea of food that is popular in Canada or the US, such as sloppy joes and curly fries, makes me shudder. However, there is something appealing about chicken fingers. They remind me of childhood in a collective way - except for the very sheltered, who can claim that they did not partake of chicken fingers as a kid? Or can claim that they never double dipped them in the sauce? Or wonder what animal was compressed into these odd and mysterious stick-like breaded . . . things?

Last night, I had three lovely friends over, all who went to the LLC. I remembered that John likes chicken fingers, and so, that made my menu for the night easy.

We were a little more sophisticated than the average child however, for we accompanied our chicken fingers with yam fries (who even eats regular potato fries anymore?!). T'was a lovely evening. Even more so because we relived the culinary traditions of childhood. Yum. 

Breaded Chicken Fingers with Honey Mustard Sauce
(adapted from Kaboose)

4 chicken breasts, cut into strips
2 tbsp.olive oil
1 c. panko brand bread crumbs
1 tsp. crumbled dried oregano
1/2 tsp. salt
1/4 tsp. paprika
2 tsp. garlic powder
1/4 tsp. freshly ground black pepper

Sauce:
1/4 c. honey
1/8 c. seedy Dijon mustard
1/8 c. regular mustard
2 tbs. vegetable oil


1. Preheat the oven to 400 F. Rub, or spray, a baking sheet with olive oil. Place the chicken strips in a bowl, drizzle the olive oil on top, and stir to coat evenly.

2. In a plastic bag, combine the bread crumbs and spices. Add two chicken strips at a time and shake the bag to coat them. Remove them and place on the baking sheet. Repeat this until all the strips have been coated.

3. Bake for 10 minutes. Turn them over and bake for another 5 - 10 minutes until they are done.

4. Blend the ingredients for the sauce together until smooth. Place in a small dish and set aside.

5. Serve the strips with the dipping sauce.

6. Pray. Eat. Enjoy. Become a child again when eating chicken fingers.

basil pesto chicken with penne: saturday sharing.

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It wasn't that pleasant a day on Saturday, weather wise. The temperature couldn't decide whether it wanted to be hot or cold, and the sun only occasionally graced us with its presence. Summer is showing us that it is soon going into hibernation and giving its warm throne up to colorful autumn. With the change in the season, comes a change in food.

Josh, Stelna and I felt the chill beginning to creep into the air and were on the same page (Stel literally, while Josh was in contemplative mode) in terms of what food would comfort us against the devastation wreaked with knowing that summer will soon be over - pesto pasta.

 The smell of fresh basil, frying on the stove, is enough to revive any body, and any stomach, from summer-withdrawl.

Digging in was almost a triumph over the weather. And as we gazed out of the window, at a time when we thought the sun should still be up, we wondered what the autumn would bring. I know at least - heartier food. And I look forward to the challenge.

Basil Pesto Chicken with Penne

2 c. dried penne pasta
2 tsp. olive oil

Pesto:
1 c. fresh basil 
1/4 c. grated parmesan
1/4 c. extra virgin olive oil
1/4 c. pine nuts
1/2 lemon, squeezed and zested
3 garlic cloves
salt, to taste
pepper, to taste

Chicken:
2 chicken breasts
1/2 tbs. tarragon
1/2 tbs. oregano
1/4 c. parmesan cheese, powdered
salt, to taste
pepper, to taste
2 cloves garlic, minced
3 tbs. olive oil
2 onions, diced

1. Combine all pesto ingredients in a blender, blend until smooth. Set aside.

2. Put pasta on to boil. Cook until al dente. Drain, add 2 tsp. olive oil, mix well and set aside, covered.

3. Combine all ingredients for chicken breasts together except for the olive oil and onions. Heat the oil in a sauce pan on medium. Add the seasoned breasts and onions; cover. Cook on one side until brown, about 5 minutes, then cook on the other, about another 5, until done. Remove and slice.

4. Pour pesto on pasta.  Add cooked onions to pasta. Stir until everything is coated. Either add the chicken into the mix, or serve on top.

5. Pray. Eat. Enjoy the last vestiges of summer.

chinese lettuce wraps: the test of friendship.

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One of my only memories of a Chinese restaurant (that's right, I've been to few and far in between, and definitely none in the past 5 years - a feat I know!) involve getting messy with lettuce wraps. Hands struggling to hold the breaking lettuce together, warm salty sauce dripping down my chin, and looking over at others partaking, our eyes smiling. It was the perfect dish to celebrate a day of friendship, for it shows how comfortable I can be around some people (especially with drips on my chin)! The test of friendship = the lettuce wrap.

So I was stuck in Langley over the weekend. But, honestly, that's not such a bad thing. A coffee at Wendel's, a meander along Fort Langley's chestnut tree lined streets, and of course, the reading (for once not for uni!) in a local Starbucks. So many memories in this place I lived, for six years. They confront me at every corner, on every piece of pavement. Almost a quarter of my life was spent here, and I regret not a single moment.

We walked around, looking at clothes, on our way to a neat vintage shop that I had never seen, but Naomi wanted to show me.

It was Veggie Bob's wedding. It was closed.

So we headed back home (after our several hours in Starbucks), to make a refreshing meal, one that is fun to eat and reminds you of childhood (and the ubiquitous Chinese buffets after church on Sunday).

Lettuce wraps are considered a fairly 'new' dish in the culinary world, as they are only around 30 years old. They really shouldn't be labeled as Chinese cuisine, as they are more Cantonese in origin. Fresh veggies don't really feature heavily in traditional Chinese recipes, so the likelihood is that this dish was created for Western palettes. A great recipe, but don't forget to wipe the drops on your chin before you leave the house!

Chinese Lettuce Wraps

2 cups chopped cooked skinless chicken breast
3 tablespoons light soy sauce
1/2 lime, juiced
3 tbs. brown sugar

3 tbs. bean sauce
1 tbs. peanut oil
3 cloves garlic, minced
1 medium onion, finely chopped
1 c. chopped mushrooms

1/4 cup fresh bean sprouts
1/4 cup sliced almonds
Seasoned salt and pepper
1 cup shredded carrots (optional)
One head butter lettuce (iceberg works as well, it just breaks easier)

Hoisin Sauce (to add in to the leaves, if wanted)



1. Combine fist 5 ingredients and let marinade for several hours.


2. Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until brown and caramelized. Add chicken mix. Cook until chicken is cooked, and sauce is a bit reduced - about 5 mins.


3. Take whole entact leaves off the head of lettuce. Put chicken mix in, then top with some beansprouts, and hoisin sauce if desired. Roll into a wrap.



4.Pray. Eat. Enjoy. Take a literal trip down memory lane.