Rainbow Vegetable Bowl with Satay Sauce

Rainbow Veggie Bowl with Satay Sauce

  • Servings: 2 servings
  • Difficulty: easy
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Ingredients

  • 1/4 red cabbage, sliced thin
  • 2 large carrots, sliced
  • 3 leaves kale, stalk removed and sliced into strips
  • 1 shallot, sliced
  • 1 cup brussel sprouts, sliced thin
  • 2 small carrots, peeled and sliced
  • 1/2 red pepper, sliced
  • 1/2 inch ginger, grated
  • 2 garlic cloves, peeled and sliced
  • 1/2 Tbsp olive oil
  • 3 Tbsp peanut butter
  • 3 Tbsp sweet chilli sauce
  • 6 Tbsp coconut milk
  • 1 Tbsp soy sauce
  • 1 Tbsp sambal oelek
  • 2 eggs, soft boiled

Directions


Prepare your veggies. Mix together the peanut butter, chilli sauce, coconut milk and soy sauce, and set aside. Add the shallots, garlic and carrots to a large pan with the oil and sauté on medium high heat until the shallows start to brown. Add the ginger and stir, then add the cabbage and brussel sprouts, stirring while cooking until the sprout and cabbage have just started to soften. Stir in the kale and red pepper, and cook until the kale has turned bright green. Separate the veggies into two bowls. Top with the satay sauce and eggs, and serve.

And now for the details…

Guilty admission: this recipe was created when I was trying to clean out our refrigerator. I had all these random bits of veg left over from other recipes that I had made and I needed to find something to do with them. Et voilà: a rainbow smorgasbord of sautéed veggies with a satay dressing and soft boiled eggs to top them off.

This recipe comes together fairly quickly, and so is a great option for a weekday meal. And since the main protein source is egg, it’s also appropriate for the non meat eaters out there! Have a vegan in the crowd? Swap out the eggs for pan fried tofu, and you are in business! The recipe also scales up an down quite easily, depending on the number in your crowd.

Start everything off my prepping your veggies and sauce. Once the cooking starts, this recipe comes together very quickly, so you want everything ready to go so you can just toss each element into the pan and plate immediately.

Slicing of your sprouts and cabbage could be done by hand or in a food processor, whichever is your preference. I like slicing by hand since it allows me more control and I prefer the veggies to be sliced thinner than the food processor will allow.

For the sauce, we simply whisk together the peanut butter, chilli sauce, coconut milk and soy sauce until they are fully mixed. I like using crunchy peanut butter for this so you get little bites of peanut in the dish after mixing the sauce into the veggies. I also added some sambal oelek for added spice, but if you prefer a milder flavour, you can omit it.

Next it’s on to cooking. Start with your soft boiled eggs. Bring a pot of water to a boil, carefully place the eggs inside (use a spoon or skimmer to help you do this to prevent dropping the eggs too fast and cracking the shells), then reduce the temperature to medium-low and cook the eggs for 6-7 minutes, depending on your preference of yolk smooshiness. Have an ice bath ready. While the eggs are cooking, we can start cooking the rest of the meal, but the moment the eggs are done, they should be removed from the hot water and placed in the ice bath.

Moving on to the veggies. Heat a large pan at medium-high heat with the oil, and add the ginger and garlic. Cook until just fragrant, then add your shallots and carrots. Stir, cooking until the shallots start to brown, then add the Brussel sprouts and cabbage. Stir, cooking just until the cabbage starts to soften, and add the kale and red pepper. One last stir and cook until the kale turns bright green and just starts to wilt, then remove from the heat and place into your bowls for serving.

Pour the satay sauce over the veggies, peel the eggs (yes, I definitely massacred them in this photo…), cut them in half and place on top, and you are ready to for dinner!

Happy eating.

Chicken Vino Bianco (Olive Garden-ish)

Chicken Vino Bianco

  • Servings: 2-4
  • Difficulty: easy-medium
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Ingredients

  • 2 chicken breasts, butterflied and cut into medallions
  • 2 roma tomatoes, seeded and diced
  • 2 shallots, diced
  • 3 cups oyster mushrooms, diced
  • 1/4 cup all-purpose flour
  • salt and pepper, to taste
  • 3 Tbsps olive oil
  • 2 Tbsps + 1/4 cup butter
  • 1/4 cup chicken broth
  • 1/2 cup white wine
  • 250 g pasta, cooked al dente

Directions

Season the chicken fillets with salt and pepper, and sprinkle with flour. Add 2 Tbsps of the olive oil and 1 Tbsp of the butter to a pan on medium-high heat until the butter is melted. Place the chicken breasts in the pan and cook until a golden brown and turn. Add another Tbsp of butter to the pan and cook the medallions until the inside temperature reaches 75ºC (165ºF). Remove from the pan, and set aside. Add the remaining olive oil to the pan, add the shallots and sauté, add the mushrooms and sauté until soft. Add the tomatoes, then add the chicken broth and white wine. Cook down until the liquid is reduced significantly. Add 1/4 cup of butter and melt, stirring into the sauce. Add the chicken back into the pan, turning to coat. Place the pasta in a large shallow dish, then top with sauce and chicken. Serve.

And now for the details…

I had a period of time in my early twenties when I was borderline obsessed with the Olive Garden. Raised eyebrows and cringes, I’m sure, from the foodies out there. But I have to admit, I still enjoy visiting, particularly for the lunch of endless soup, salad and breadsticks. Their Zuppa Toscana? Delicious. Yep. I’m losing creditability from the foodie hipsters as I type. I recognize your need to shudder and turn away, but am not changing my mind on this one. Sorry folks, I love food. All food. In my mind, food sources do not need to be subversive, exclusive, or cutting edge to be delicious.

A favourite dish, which unfortunately I have not seen on their menu for well over a decade, was Chicken Vino Bianco. Through some trial and error, I think I have come pretty close to recreating it, and now am sharing with all of you! Pair this with a salad with Olive Garden salad dressing from Costco, and we are bringing the restaurant home!

We start by butterflying the chicken breasts and then cutting them into medallions. This pink cutting board? It is specific for my meat prep! To avoid cross-contamination, I have this separate board that I use strictly for raw meats, fish, and poultry. Safety first people! Now, salt and pepper each side of the medallions, and then dust them with flour. Shake off any excess flour and we are ready to start sautéing!

Heat up some olive oil at medium-high heat and melt the two tablespoons of butter into the oil. Once the butter is completely melted and starts bubbling slightly, add the chicken in a single layer, and cook until browned on both sides and completely cooked through the middle.

Set the chicken aside, but keep the pan hot. Add the shallots and a bit more olive oil if there is little of the oil left in the pan after cooking the chicken. Sauté the shallot until fragrant, then add the mushrooms. Cook until the mushrooms have just begun to turn soft. Next, we add the wine and cook down until the wine has almost completed reduced, there should be little liquid left in the pan.

(Now is also a good time to boil your water for your pasta.)

This is just after adding the wine, lots of liquid to lose yet!

We add our tomatoes next, and allow them to cook down for just a short bit of time, releasing some of their liquid, and softening slightly. Cooking for too long will lose our nice bright colour from the tomatoes, and cause them to smoosh in with the other ingredients, getting lost in the mix.

(Have you added pasta to your water yet? Get that going so you have pasta and sauce at the same time!)

Our last step is to melt in the 1/4 cup of butter, which is going to bring the liquid element back in, creating a nice sauce, and then bring the chicken back into the pan. Spoon sauce over the chicken, getting everything nice and saucy. Do a quick taste test here to see if you need any additional salt or fresh ground pepper. Add more S&P to taste.

Place your pasta in a large dish, then top with the chicken and sauce. If you would like, you can garnish with some fresh parsley and parmesan cheese.

Happy eating.

Green and Garlicky Chimichurri Sauce

Chimichurri Sauce

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 7 cloves garlic, chopped
  • 1 shallot, chopped
  • 3 c. Italian parsley, chopped
  • 1/2 lime, juiced
  • 1/2 c. olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp red chilli flakes
  • 1 tsp salt
  • 1/4 tsp. dried oregano

Directions


In a small food processor, place the garlic and shallot and pulse until quite fine. Add the parsley, red wine vinegar, lime juice, and spices, and pulse until fairly fine. Add the olive oil and purée until desired texture.

And now for the details…

I am a big fan of sauces in general, and one favourite in our household is chimichurri sauce. And how could it not be? It’s savoury and salty, with a bit of tang. I’m drooling right now just thinking about it. It makes for a great companion with steak or other grilled meats, which is its typical use in its country of origin, Argentina. But I have also really enjoyed chimichurri on halloumi cheese, or as a sauce in tacos.

I think the other reason I am so enthralled with this sauce is that the predominant ingredient is parsley. For me, parsley is an herb that often seems to fall by the wayside of its stronger-flavoured peers like basil, cilantro, or mint. In fact, for a long time, I thought parsley had little to no flavour and was just a garnish to add a green splash of colour to a recipe. But as recipes like chimichurri and tabbouleh entered my life, I started to see parsley take centre stage, and realized the fresh herbaceousness that parsley can bring to the table.

For my recipe, I am calling for Italian parsley, which is flat-leafed, and I find is “wetter” than it’s cousin, curly parsley. You could absolutely use curly parsley instead, but I prefer the texture I get out of Italian parsley.

We will start by loosely chopping the shallots and garlic, and adding them to the food processor. I am going fairly heavy-handed with the garlic in this recipe. If you are wanting a less garlicky experience, feel free to cut down the amount of garlic cloves you add. Pulse the shallots and garlic until they are fairly finely minced.

Next, loosely chop your parsley, removing any large stems, and add it to your food processor with the red wine vinegar, lime juice, and spices.

Pulse all the ingredients together until it has formed a bit of a paste, and the parsley is mostly broken down. Then add your olive oil and blitz the mixture until you have your desired texture.

Pour out into a small bowl and serve with your meal of choice!

Happy eating.