chickwrap1

Leftover Chicken Wrap

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These wraps are lovely!  It’s a great use for leftover chicken (or turkey) Even without the wrap (or even the chicken really), the star of this post is the salad and dressing, which would make a great side-dish just own it’s own.

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This recipe is just one of a handful of reasons why I recently ventured out into the cold last week and picked myself up a copy of Jamie Oliver’s “Save with Jamie” cookbook.  I’m skipping a bit ahead in the story, let me go back…It was a typical Saturday late morning and I was perusing the TV channels, looking for something interesting to keep me from doing anything productive.  I stopped when I came across an episode of Jamie’s Money Saving Meals (considering anything with Jamie Oliver is pretty much guaranteed to be entertaining… with phrases like “just wazz it up” and “bang it in my gob”, how can you go wrong?).  Anyway, this episode included a version of this wrap spotlighting leftover chicken as a budget-friendly option (and also a couple other recipes that looked very intriguing).  End result is this book made a nice addition to the collection and I’ve acquired some new/easy dinner ideas that I’m quite excited about.

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PREP TIME: COOK TIME: TOTAL TIME: 30 min YIELD: 2-3 servings

Ingredients:
  • leftover chicken (about 1/2 c or however much you have), pulled apart so it fits reasonably in a wrap
  • 1 tbsp hoisin sauce
  • 2-3 10″ soft tortilla shells

Salad:

  • 1 cup fine rice noodles (cover with boiling water, drain after 5-10 min after noodles have softened)
  • half of a yellow pepper, finely sliced (about 1/3 cup)
  • 1/2 cup cucumber, sliced
  • 2 tbsp green onion, sliced
  • 1/2 cup carrot, julienned
  • 1 tbsp fresh chilli pepper or jalapeño pepper
  • 4 large leaves romaine or other green lettuce of choice, sliced
  • grated zest from half a lime

Dressing:

  • 1 tbsp olive oil
  • juice from half a lime (about 3 tbsp)
  • 1 tsp sesame oil
  • 1 tsp sweet chilli sauce
 Directions:
  1. In medium frying pan, over medium heat, combine chicken and hoisin sauce and re-heat until chicken starts to go crispy/sticky (~10 minutes)
  2. Meanwhile, mix together dressing ingredients.
  3. Combine salad ingredients and toss together with dressing.
  4. Now, the fun part, stuff the wrap with a little chicken and a whole bunch of salad– a little more than what you think you can reasonably fit into a 10″ tortilla shell
  5. Garnish with a little cilantro and/or sesame seeds if you’re feeling fancy, wrap it up then do your best and try to eat it without making a mess.  It’s best if served immediately (otherwise the tortilla can go a little soggy).
beefpie3

Beef, Guiness and Mushroom Pie

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A great combination of rosemary, garlic, mushrooms, beef favours, with a thick rich Guinness sauce.  YUM.  I keep Guinness in my fridge solely for this recipe.  It`s definitely not because me or anyone else in this house drinks it…

The perfect dinner, and lunch the next day… This also makes for an easy meal when made in larger batches, and frozen for future dinners/lunches.

Thank you Jamie Oliver for this recipe as the starting point!  I made this the very first time, pretty much following the directions and it was fabulous, except that the meat I`d use was a poor cut, and a bit of a jaw work-out.  The next time I made it, I was feeling particularly lazy and decided to just throw it all in a slow cooker, then finish by baking in a pie shell.  Unfortunately it turned a bit mushy, and some of the flavours were a bit muted, as can happen with a slow cooker.  The last time I made this, I did a hybrid of slow cooker and stove top cooking, which worked out quite successfully.

PREP TIME: 20 min  COOK TIME: 4 min  TOTAL TIME: 24 min   YIELD: 2 pies
Ingredients:
  • 1.5 lbs beef (cut into 1 inch pieces)
  • Prepared puff pastry
  • 3 onions diced
  • 1 1/2 tsp dried rosemary
  • 3 cloves of garlic; minced
  • 1 tbsp butter
  • 2 sticks celery – finely sliced
  • 2 carrot sticks – peeled and sliced
  • 2 cups mushrooms, sliced (any kind, I used shitake and crimini)
  • 1 can Guinness
  • 1 heaping tbsp flour
  • 1/2 cup beef stock
  • 2 handfuls of shredded white cheddar cheese
  • 1 egg, beaten with a fork
  • 1/2 cup peas
Directions:
  1. Break out the slow cooker, turn to high and add Guinness and beef pieces.  Let that cook for about 3 hours.
  2. Sauté onions on the stove top with a little olive oil, salt and pepper until slightly browned in a deep pot.  Then stir in a sprig of rosemary.
  3. Add 1 tbsp butter, celery and carrots, mushrooms.  Cook until carrots are al dente and mushroom liquid has reduced.
  4. Add beef and all juices from the slow cooker, and minced garlic.  Season with pepper and salt as desired and stir in 1 heaping tbsp flour.  Pour in beef stock to top off stew.  Add peas to the mixture and simmer for 10-15 minutes.
  5. Stir in 1 handful of shredded sharp cheddar or monterey jack cheese.
  6. Roll out puff pastry and line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry; pour in the stew filling.
  7. Sprinkle the other handful of shredded cheddar cheese on top of stew filling.
  8. Brush the outer edge of the puff pastry with the beaten egg (this will act like glue when you put the top on).
  9. Cover with another piece of puff pastry that has been lightly scored with a knife.  Press around the edges so the top puff pastry is sealed to the bottom puff pastry.  Fold in excess puff pastry that is draping over the bowl/pan so it has a crinkled look on the top.  Then brush top with beaten egg.
  10. Bake the pie in the oven at 375 degrees for 30 minutes or until bubbly and golden.  OR, at this point, cover, label, and free for a future dinner.
  11. To cook after freezing, thaw (in the fridge), then bake at 375 for about 40-50 minutes.
  12. Just one last note, I have made this recipe with pie crust (as a meat pie) instead of puff pastry, it was also very good but I will say I prefer the puff pastry!
carrotmuf2

Carrot (Cake) Muffins

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Once upon a time I used to naively believe that the carrot cake or the carrot muffin was a little bit ‘healthier’ choice than some of the other alternatives out there.  It has to, right?  Carrots = healthy.  Then comes the day one realizes that carrot cake probably requires more oil and as much sugar as any other cake type recipe.  At least it still has carrots….

Ever since, I’ve been looking for a recipe that was actually a tad healthier (that didn’t suck).  THEN I finally found this one.  And it came at the perfect time, as I had just finished making pumpkin puree for the first time, and happen to have a few frozen bricks of it in my freezer at the time.

The result was a moist and flavourful cake.  I also appreciated the added texture from the coconut and whole wheat flour.  And it has a small fraction of the oil that a typical carrot cake recipe would have.  BONUS, it’s a good way to use of both carrot and pumpkin.  I’ve used this for carrot cake, and carrot muffins; the muffins make for a good quick breakfast.

PREP TIME: 20 min   COOK TIME: 30 min    TOTAL TIME: 50 min   YIELD: 16
Ingredients:
  • 2 cups whole wheat flour
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 3 eggs
  • 1/4 cup of oil
  • 3/4 cup of butter milk (OR 3/4 cup milk with 1 tsp white vinegar)
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 2 cups grated carrot
  • 1/2 cup coconut
  • 1 cup raisins (optional)
Directions:
  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients and mix well.
  3. Combine wet ingredients, mix and gradually add the dry ingredients.  Do not overmix.
  4. Bake for 25-30 minutes, until brown and cooked through.  Alternatively, if making a carrot cake instead, this recipe should make 2 – 9 inch cake pans.  Cooking time will also be increased.
vegboard

Chicken Fricot

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This is a hearty chicken dish, that makes for an easy meal and great leftovers as well.  This recipe could also easily be adapted for a slow cooker.

PREP TIME: 20 min   COOK TIME: 1h   TOTAL TIME: 1h 20 min   YIELD: 6
Ingredients:
  • 1 whole chicken
  • salt pork, diced (or substitute bacon), roughly 1/3 to 1/2 cup
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 2 1/2 cups Yukon gold potatoes, peeled/chopped/diced
  • 2 tsp dried savory
  • salt and pepper to taste
  • 6 cups low sodium chicken broth
  • 2 ice cubes

Dumplings:

  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp chopped fresh parsley
  • ½ tsp salt
  • 2 egg yolks
Directions:
  1. Discarding back, cut chicken into 6 pieces (2 breasts, 2 legs, and 2 wings); set aside.
  2. In large dutch oven, sauté salt pork (or bacon) over medium high heat until golden, about 4 minutes. With slotted spoon, remove pork and set aside.
  3. Add chicken pieces to pan; brown all over, about 8 minutes. Transfer to plate, set aside. Drain all but 2 tbsp fat from pan.
  4. Reduce heat to medium; cook carrots, celery and onion, stirring occasionally, until onion is softened by not coloured, about 3 minutes.
  5. Stir in potatoes, savory, salt, and pepper; cook, stirring for 2 minutes. Return chicken and salt pork to pan, stir in water. Bring just to boil, skimming foam from surface as needed. Reduce heat, cover and simmer for 45 minutes.
  6. Place ice cubes in glass measure. Pour in enough of the cooking liquid to make 2/3 cup; let cool.
  7. Meanwhile, with slotted spoon, transfer chicken to plate; let cool enough to handle. Pull meat from bones; discard bones and skin. Coarsely chop chicken. Skim any fat from cooking liquid; return chicken to pan and bring to simmer.
  8. Dumplings: Meanwhile in bowl, whisk together flour, baking powder parsley and salt. Stir egg yolks into reserved cooled cooking liquid; drizzle over flour mixture. With fork, toss to make sticky, stretch dough. Increase heat to medium, Drop batter, evenly spaced in 8 mounds, onto stew; cover and simmer until puffed and knife inserted into centre of dumpling comes out clean, 8 to 10 minutes.