I have not even tasted it yet, but I can just tell it’s going to be delicious by the fabulous aroma, colour and texture (ok, I have been slurping from my tester spoon). Inspired by one of my favourite Italian chefs, David Rocco, I dug through my pantry for complementary ingredients and created this this soup for a cold & wet spring afternoon.
In a dutch oven (or large pot) sauté 1 chopped onion with 3 cloves chopped garlic for 10 minutes, or until tender, on medium-low heat in 3 Tbsp olive oil. Toss in several sprigs of fresh rosemary. Stir in 3 chopped carrots and 3 chopped potatoes and continue to cook over medium heat for another 10 minutes.
Push vegetables to the parameter of the pot and add 2 chopped chicken breasts, cut into bite sized pieces. Spoon vegetables over raw chicken, cover pot and let cook for 15 minutes. Add 1 cup chopped Calabrese sausage and stir. Continue cooking until chicken is cooked through.
Add 1L of low sodium chicken stock and 2 cups mixed beans (cooked) and stir. Season with salt & pepper (and dried chillies if you enjoy a bit of spice).
Let simmer for 20 minutes or longer, as soup flavours tend to develop over time. Serve with crusty Italian bread. Godere!
I will admit that I don’t love the taste of quinoa without other fresh flavours added. This recipe was created by simply digging through the fridge for potential vegetables to add to the mix. It turned out delicious!
Sauté on medium heat 2 chopped spring onions (the whites and some of the firmer greens) with 2 cloves chopped garlic until soft. Add 1 tsp of minced fresh ginger and 1 tsp lemongrass paste and cook for 30 seconds. Stir in 1 cup of no salt added chicken stock and bring to a boil. Add 1/2 cup of quinoa, reduce heat to low, cover and cook for 15 minutes. Remove from heat and fluff with a fork and top with remaining chopped green onion. Season with salt & pepper. This recipe served 2 hungry adults with seared yellowfin tuna.
A fun and delicious way to eat chicken. Try this gluten-free recipe with Roasted Brussels Sprouts!
2 Boneless chicken breasts, cut into 2 inch pieces
1/2 cup rice flour
1 egg, lightly beaten
1/2 cup gluten-free bread crumbs
1/4 cup ground flax seed
1/2 Tbsp crushed red pepper
salt & pepper to taste
- Using 3 shallow bowls, prepare one with flour (season with salt & pepper), one with egg, and the third with bread crumb mixture
- For bread crumb mixture combine bread crumbs, flax seed, and crushed pepper
- Dip each chicken piece in flour (dust off excess), then turn over in egg to cover, followed by a good toss in the bread crumb mixture
- Set covered chicken pieces on T-Fal ActiFry top tray. Alternatively place each piece on a baking sheet prepared with parchment paper
- If using T-Fal ActiFry, cook for 15 minutes
- If baking in conventional oven, bake at 350F degrees for 20 minutes, turning once
Enjoy with a spicy pepper chutney, or a favourite dipping sauce.
A quick and delicious side veg…
Trim 2 cups brussels sprouts, half, and toss into a roasting pan or the bowl of the T-fal Actifry. Add 1/8 cup of raw pine nuts and 3-4 sliced fresh garlic cloves then drizzle with 1 Tbsp of olive oil.
If using the T-fal Actifry, set to 15 minutes and start. Roasting in a medium oven requires up to 45 minutes and plenty of tossing throughout cook time.
Serve with a few shavings of Parmigiano Reggiano and season with ground pepper and sea salt. Enjoy with CasaJos Flax Crusted Chicken Bites.