Seared Turmeric Chicken & Couscous with Greens

Seared Turmeric Chicken Hummus, Peppers, Couscous & Greens – Candy Coated Culinista

The iron journey continues….

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 1 hr 25 min.
Difficulty level is: Medium, time-consuming

From: Everyday Superfood

Ingredients
• 2 large roasted red peppers
• 2 sprigs of fresh oregano
• 1 tsp ground turmeric
• Olive oil
• 2 boneless skinless chicken breast
• 7 oz Seasonal vegetables, like Swiss chard or spinach
• ½ cup whole-wheat couscous
• ½ a bunch of fresh mint
• pomegranate seeds
• fresh carrots, peeled and diced
• 1 sprig green onion, diced
• 1 lemon
• 1 tbsp blanched hazelnuts
• 1 can of chick peas
• Olive oil
• Lemon
• 3 garlic cloves
• Salt, to taste
• Plain yoghurt, optional
• Hot sauce, optional

Assembly
1. Preheat oven to 400°F and roast red peppers coated in olive oil for an hour.
2. Finely chop oregano and place in a bowl along with turmeric, salt and pepper and olive oil.
3. Add chicken to the marinade and set aside.
4. Blanch greens in a large pot of boiling water under just tender and reserve water.
5. Add couscous to the just boiled greens water and season and let sit for 10 minutes.
6. Add mint to couscous and squeeze in half a lemon.
7. Toast hazelnuts in a dry non-stick frying pan over medium-high heat and crush in a pestle and mortar slightly.
8. Cook chicken over high heat in a cast-iron skillet for 4 minute on each side until cooked through.
9. Remove stems from red peppers and set aside.
10. Reheat greens if needed.
11. Place chick peas in a food processor along with olive oil, lemon juice, garlic and salt and blend.
12. Serve chicken with couscous, peppers, greens and hummus.
13. Add hot sauce if desired.

Please Enjoy

My thoughts
This is one of my favourite recipes. It combines all the components I enjoy except I wasn’t a fan of the hazelnuts. Marinating the chicken in turmeric gave it a lovely colour and taste and my favourite part was the roasted red peppers and the lemony bright hummus. As a plus I boosted my iron level some and I love that there can be a vegetarian and meat option.

Gluten-free Minestrone

Gluten-free Minestrone - Candy Coated Culinista

Gluten-free Minestrone – Candy Coated Culinista

A cold weekend is ahead and I have been craving soup in a bad way.

Yield/Serving: 8 to 10 servings
Prep Time: 30 min.
Cook Time: (beginning to end) 1 ½ hour
Difficulty level is: Medium

Ingredients
• Extra Virgin Olive Oil
• Red onion, half diced
• 3 carrots, peeled & chopped
• 2 zucchini, cut into half circles
• 1 pound button mushrooms, quartered
• 5 cloves of garlic, finely chopped
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 2 litres vegetable stock, reduced sodium
• 1 can red kidney beans
• 2 tomatoes, cut into pieces
• 2 cups gluten-free farfalle pasta
• ½ cup parmesan cheese
• 2 handfuls of parsley, chopped

Assembly
1. In a large heavy bottomed pot over medium-high heat, pour extra virgin olive oil and brown onions, carrots, zucchini, mushrooms, garlic, red pepper and green pepper and let brown slightly, 5 minutes.
2. Stir in tomato paste, oregano, vegetable stock, kidney beans and tomatoes and bring to a boil.
3. Add in the gluten-free pasta and let simmer until pasta is aldente.
4. Continue to let simmer and add in parmesan cheese and parsley.

Please Enjoy

My thoughts
Such a great fall soup. Zucchini is a summer vegetable but in Ontario it can be readily found up until October and I fully took advantage of that. I have always wanted to make a minestone and this was so delicious I didn’t even miss the protein. The carrots and zucchini were still crunchy and this recipe is perfect for freezing.

Mediterranean Baked Peppers

Mediterranean Baked Peppers - Candy Coated Culinista

Mediterranean Baked Peppers – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Canadian Living

Ingredients
• 2 yellow bell peppers
• 1 red bell pepper
• 1 orange bell pepper
• 2 tsp extra virgin olive oil
• 1 large garlic clove, finely chopped
• ¼ tsp dried oregano
• pinch sea salt
• pinch black pepper
• 1/8 tsp grated lemon zest
• 1/3 cup feta cheese, cut into small cubes
• 1 tbsp freshly chopped parsley
• ½ tsp lemon juice

Assembly
1. Preheat oven to 425°F.
2. Cut bell peppers in thick slices.
3. In a bowl mix together extra virgin olive oil, garlic, dried oregano, sea salt, black pepper and lemon zest.
4. Pour onto a baking sheet and bake for 20 minutes.
5. Place cooked peppers into a bowl with feta, parsley and lemon juice and plate.

Please Enjoy

My thoughts
This is an amazingly tasty dish that is making me a lover of protein free meals. With vegetarian dishes like this it makes it easy to have more meatless meals in a week.

Ackee and Saltfish

Ackee & Saltfish - Candy Coated Culinista

Ackee & Saltfish – Candy Coated Culinista

It’s almost Good Friday and that means one thing, no meat. I always try to have 2 to 3 dishes on hand for the day and will make a shrimp fried rice, buy vegetable lasagna and of course make ackee and saltfish. Ackee is a fruit that is found in parts of the West Indies along with West Africa. It can be poisonous if the fruit is picked too early and is unripened, so naturally I always purchase my ackee canned to ensure I don’t get sick; but I have heard stories of people picking the fruit to early and getting sick. Don’t let this deter you as this is a great dish if you want to try something ethnic and culturally inspired.

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
• 1/3 lb saltfish (salted cod) – boneless/skinless
• 4 tablespoon olive oil
• 1 medium onion sliced
• 2 green onion
• ½ medium red pepper, chopped long and thin
• ½ medium green pepper, chopped long and thin
• 1 habanero or scotch bonnet pepper (optional)
• 2 cloves garlic
• 1 medium tomato cubed
• 1 can ackee (use fresh if you have – about 2 cups)
• 1/4 teaspoon black pepper
• Fresh thyme (couple sprigs)

Tips
• Purchase canned ackee & saltfish from a West Indian store.
• Do not overwork the ackee, or it will before mushy. Try to get the look of fluffy scrambled eggs
• Add the garlic last as to not overcook them.
• You can serve it with Johnny cakes, boiled green banana or any other bread kind, or just some hard dough bread. I like it by itself personally.

Assembly/Method
1. Boil saltfish in a pot for 20 minutes at a simmer. Repeat 3 times to get some of the salt out of the fish.
2. Drain and rinse under cool water and break apart into flaky pieces. Set aside on a plate.
3. Sauté the onions, green onions, red pepper, green pepper, habenero pepper for 5 minutes in olive oil.
4. Add the garlic and the tomatoes and cook for 2 more minutes.
5. Now add the saltfish and allow to sauté briefly.
6. Finally add the ackee that has been drained from the tin. It will take a couple of minutes for it to heat through and gently toss the ackee, to ensure not to destroy it.
7. Add ground black pepper & fresh thyme and serve.

Please Enjoy

Reviews
I made a big portion and gave some to my Jamaican co-worker and she liked it and said I did a great job for my first attempt. But of course she’d like more spice. The funny thing was I add more spice to her batch but it still wasn’t enough. Mr. C. on the other hand is no fan; it’s the texture of the ackee that he doesn’t like.

My thoughts
This is a recipe I grew up with and looked forward to having every Good Friday and now that I am making it myself I feel nostalgic every time.

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