We all need a little Nutty in our life right??!?
Lets just say this recipe and my life lately are both the nut in Nutty!
These Little Patties are the Apple of my Eye!!
Who doesn’t love sausage? Not me that’s for sure! If I had to chose one thing that I secretly could eat with wild abandon it would be fabulous tasting sausages. But come on, let’s be honest most of it really isn’t that great for you!!
So of course the mission was set…. make a healthy low fat sausage that the fam and I could eat for breakfast!
BBQ season is Baaaaack Baby!!!!
Here in Toronto, Spring has been ever so slightly elusive. One day it’s warm and the next day it’s snowing! Really and truly snowing….in the middle of May….whaaaat!?!?!
A Tomato Twist!
When summer starts to feel like it’s around the corner, my mind always goes to Spring and Summer produce… especially tomatoes!! Come on people….is there really anything better than the taste of a locally farmed summer tomato?? The other thing that motivated this dish was a new book I’ve been reading… this Donna Hay cookbook. Her books always look so vibrant and healthy! This in fact isn’t in her book but I feel it could be! 🙂
This chicken is keepin’ me Sha-Warma!!
We don’t eat out often I have to admit, but when we do Shawarma is often something chosen by the family….especially my husband!! Usually we get the plates rather than the wraps because 2 can easily be split between 4 people!!
I so often get into conversations with people about where the best place is to get them. People get very heated about why theirs is the best! But what really makes a great Shawarma? Is it the chicken, the wrap or all the fixin’s that go with it?
I would have to say its a solid combo of all three with a slight lean towards the chicken! We’ve all seen how the restaurants do it on one of those stand up rotisserie sticks with heat or flames that event circles the packed down chicken thighs right? Well not that that way of cooking couldn’t be duplicated at home, but it is very difficult without the right equipment.
So for that reason I’ve developed this recipe that hits all notes with a little less fat and time needed. It marinades for 24 hours, bbq’d and then finished in the oven! I have to say the rice is very hard to stop eating it’s so insanely good!!
When I serve these it’s usually with flatbread, rice, hummus, tahini sauce, tabbouleh, pickled beets and feta!
Turn it into a wrap or eat it as a plated dinner… your choice!
- 12lbs Blue Goose Pure Foods Boneless Skinless Chicken Thighs (or skin on if you prefer)
- 8 garlic cloves chopped
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 tablespoons kosher salt
- 1 quick glug of Olive oil
- 2 teaspoons all-spice
- 1 teaspoon chili flakes (optional)
- 1 tablespoon ginger
- 1 tablespoon cracked black pepper
- 2 teaspoons turmeric
- 1-1/2 cups plain Greek yogurt
- 4 bay leave
- 1 heaping tablespoon peanut butter (optional)
- 6 sml to medium sized Beets (either red or golden). peeled
- 2 cups red or white wine vinegar
- ½ cup granulated white sugar
- 4-5 cups cooked basmati rice
- 2 tablespoons butter
- 1 large Vidalia onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons all-spice
- 1 teaspoon cinnamon
- 1 teaspoon Himalayan pink seas salt
- ½ cup slivered roasted almonds
- ½ cup golden raisins
- Set oven to 400 degrees.
- Place all ingredients in a large bowl and mix well. Add chicken and coat well. Place in the fridge for 2hrs or up to 24hrs. The longer it sits the better.
- Cook chicken on a medium high bbq for 4 min. per side and remove to an oven proof dish. Finish cooking chicken in the oven for 10-12min. Shred and keep warm.
- With a mandolin or food processor slice beets very thin.
- Place vinegar, sugar and beets in a large jar and shake well to mix all ingredients together. Let sit for 3 hours or up to a week. Again the longer they sit the more flavour they have.
- Place butter and onion in a large frying or sauté pan. Cook until onion softens, approx. 5 min. Add garlic and continue to cook for 8 minutes.
- Add all remaining ingredients and stir well to combine. Serve immediately or keep warm until serving time.
- Place rice on a large platter and top with chicken. Serve alongside Beets, Tzatziki, Hummus, tahini sauce, hot sauce, tabbouleh, feta and grilled pita.
- **if you have a nut allergy feel free to omit almonds and peanut butter
Move Over Rice. We’ve got a Leaner Meaner Grain Movin’ in!
Those are some Sweet Peas you got!!
One of our first bounties in the Spring are Sweet Peas! I love the bright green colour of them and the giant pods full of beautiful round goodness. I know they say the little ones are the sweetest but I always get a thrill when these giant big fat peas reveal themselves. To me the texture and flavour of these are the best!!
The Irresistible Flavours of Spring!!
It’s March break here in Ontario and being a big ski family, for us that usually means a week at the cottage skiing! There really isn’t anything better than those Spring ski days. We wait all year for them. Warm, sunny days that make us feel closer to nature and happy to the core. We call them Blue Bird Days! Well, this year it’s warm alright, so warm that it’s raining and the snow has pretty well vanished. Which leaves us more excited for Easter! It’s early this year which could have meant a very wintery looking Spring holiday but luckily it looks like my favorite holiday will be as I imagined, full of colour and the hopeful anticipation of summer to come!
Shake a Leg and Get your Soup Slurp On!!
We all have that food memory from when we were young and sick don’t we? You know that one thing as a kid your Mom always made you to feel better? For me it was French Canadian Pea Soup! I loved everything about it as a child, and still do!!
Colour me beautiful!!
Maybe its the season of winter coming to an end and the idea of the ground beginning to bloom and the colours coming back, but all I crave right now are foods that are rich in colour.