Evelyn Chartres Author

Indian-Spiced Chicken with Rice and Vegetables

featured-indian-spiced-chicken-rice-veg-redux-webA straight-forward ready-to-serve recipe.  Made with chicken breast, long-grain rice, vegetable medley and spices this meal offers it all.

Guests often opt to eat this meal with a bit of Ranch dressing to complement the spiced chicken and rice.

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 1 teaspoon (5 ml) of cumin
  • 1 teaspoon (5 ml) of black pepper
  • ½ teaspoon (2.5 ml) of cinnamon
  • ½ teaspoon (2.5 ml) of turmeric
  • 1 teaspoon (5 ml) of curry
  • 1 pound (450 g) of boneless, skinless chicken breast (halved)
  • 1½ cups (355 ml) of frozen mixed vegetables*
  • 2 garlic cloves (3 to 5 mg) pressed
  • 6 ounces (180 ml) of long grain rice
  • 2 cups of (470 ml) of chicken broth
  • ¼ cup (60 ml) of sliced almonds (roasted)

Preparation

  1. Combine first five ingredients in a small bowl.
  2. Halve and pat dry chicken. Rub combined ingredients on both sides of the chicken.  Refrigerate for 30 minutes.
  3. Pre-heat oven to 350°F (175°C).
  4. Oil a large skillet and over medium-heat add chicken.  Cook each side until browned. Remove chicken from heat.
  5. Place mixed vegetables on the skillet for 2 to 3 minutes.  Add garlic and rice to the skillet and cook for 5 minutes while stirring frequently.
  6. Place curry then broth into skillet.  Bring to a boil, if broth does not already boiling.
  7. Place in a large baking dish, even out the rice and vegetables.  Add in chicken, cover in aluminium foil then place in the oven for 35 minutes.
  8. Remove from oven, remove aluminium foil, make sure that the meat is no longer pink at the center.
  9. Optionally top the dish with roasted sliced almonds.
  10. Can be served with a side dish of Ranch dressing to complement the chicken and rice.

* I like to use President’s Choice Bangkok-Style Vegetables.  This is a vegetable medley of broccoli florets, julienne carrots, whole green beans, cut baby corn, red bell pepper strips, onion, sliced mushrooms and sugar snap peas.

Sautéed Mushrooms and Scallops

Featured_Sauteed_Mushrooms_and_ScallopsA recipe that came out while I was out roughing it at a cabin, when one of my guests brought some scallops. Since I had some mushrooms, onions and garlic, I combined the ingredients to create this dish.  This recipe is quick and easy to make and requires only one pan to complete.  Necessity really is the mother of invention!

Dish pictured on a bed of Knorr Sidekicks – Country Mushroom, which compliments the dish nicely.

Ingredients

  • 10 fluid ounces (295 ml) of canned mushrooms (drained)
  • 2 tablespoons (30 ml) of butter
  • ¼ teaspoon (1.25 ml) of cumin
  • ⅛ teaspoon (0.75 ml) of pepper
  • 1 small onion, approximately 1.5 ounces (45 g) finely chopped
  • 2 cloves of garlic (5 g) pressed
  • 9 ounces (250 g) of scallops

Preparation

  1. Place a medium-sized pan on medium heat then melt butter.
  2. Add mushrooms, cumin and pepper. Sauté mushrooms until they brown lightly.
  3. Add in onions and garlic, continue to sauté until onions are transparent.
  4. Add scallops and sauté until they are cooked throughout.
  5. Remove from heat and ready to serve.

Spaghetti Italien

Spaghetti and Meat Sauce

Featured_Spag_BowlIt seems that every major North-American city has an Italian district and the city of Montréal is no different.  This recipe has been in my family for generations and serves as a base for other recipes.
For example, I used this sauce with fries and cheese curds to make an Italian poutine. It also makes an excellent base for a Lasagne.

Ingredients

  • 38 fluid ounces (1125 ml) of stewed tomatoes coarsely chopped
  • 5½ fluid ounces (160 ml) of tomato paste
  • 1 pound (450g) of lean beef
  • 1 onion (approximately 50 g) finely chopped
  • 2 cloves (5 – 10 g) of minced garlic
  • 1 tablespoon (15 g) of butter
  • 1 tablespoon (15 g) of olive oil
  • 1 tablespoon (15 g) of sugar
  • 2 teaspoons (10 g) of salt
  • 1 teaspoon (5 g) of pepper
  • 1 teaspoon (5 g) of celery salt
  • ½ teaspoon (2.5 g) of crushed red pepper
  • ½ teaspoon (2.5 g) of Italian seasoning

Preparation

  1. On medium high in a large pan, melt butter and pour olive oil.
  2. Sauté onions and garlic until onions are transparent but not brown.
  3. Add beef and cook until meat is no longer pink.
  4. Sprinkle in salt, pepper, celery salt, crushed red pepper, Italian seasoning and sugar to the meat.  Stir contents to ensure an even mix.
  5. Reduce heat and add in stewed tomatoes.  Simmer for 10 to 15 minutes.
  6. Stir in the paste to thicken sauce.  Simmer while covered for another 15 to 25 minutes until the sauce is nice and thick.

Crêpes au Fruits de Mer

Features_Crepes_au_Fruits_de_Mer
A recipe which combines scallops, shrimp and crab meat with béchamel sauce and crêpes to create a tasty wrap. This dish can be prepared in part then assembled quickly in time for a meal.

Ingredients

Crêpes

  • 2 large eggs
  • ⅔ cup (160 ml) of milk
  • ½ cup (120 ml) of flour
  • 1 tablespoon (15ml) of melted butter
  • ½ teaspoon (2.5 ml) of salt

Béchamel Sauce

  • 2 cups (470 ml) of milk
  • ⅓ cup (80 ml) of butter
  • ⅓ cup (80ml) of all-purpose flour
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • ¼ teaspoon (1.25 ml) of Italian seasoning
  • 2 finely chopped chives

Seafood

  • 3 oz (90 g) of cooked Scallops
  • 3 oz (90 g) of cooked Shrimp
  • 8 oz (225g) of cooked Crab Meat

Preparation

Crêpes

  1. Mix ingredients for the crêpes into a medium-sized bowl until you have a smooth finish.
  2. Pour in approximately ⅓ cup (80 ml) of the batter onto an oiled pan on set on medium-low.
  3. Allow to heat until batter’s surface solidifies, flip and repeat until you have a golden finish.
  4. This recipe will make roughly 4 crêpes.  You will likely need to double this recipe to avoid leftovers.

Béchamel Sauce

  1. Melt butter at medium-high in a saucepan then sauté chives.
  2. Add in flour then whisk until you have a consistent finish.
  3. Pour in milk slowly while stirring.  Continue stirring until sauce thickens.

Crêpes au Fruits de Mer

  1. Pre-heat oven to 375°F (190°C).
  2. Add in scallops, shrimp and crab meat into the béchamel sauce.
  3. At the centre of every crêpe place a quantity of the seafood and béchamel sauce then wrap.
  4. Place on an oiled baking pan, then cover in shredded mozzarella cheese.  Optionally sprinkle with Paprika for a bit of extra kick.
  5. Place in oven for 10 to 15 minutes or until the cheese is a golden brown.  Comes out ready-to-serve.

Fondue Chinoise

Featured_Fondue_ChinoiseA Fondue Chinoise is a French Canadian meal which features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork.

Once cooked the meat is placed on the plate then dipped in various sauces covered below.  This allows guests to savour the meat while another slice is being cooked.

Ingredients

Fondue Chinoise

  • 1 quart (950 ml) of reduced sodium beef broth
  • 1 package (40 g) of French Onion soup mix
  • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)

Sauce au Cognac

  • ½ cup (120 ml) of mayonnaise
  • 1 tablespoon (15 ml) of Cognac
  • 1 teaspoon (5 ml) of ketchup
  • 1 clove (5 – 10 g) of garlic

Sauce a L’Ail

  • ½ cup (120 ml) of mayonnaise
  • 5 cloves (15 to 20 g) of garlic
  • ⅛ teaspoon (0.75 ml) of Italian seasoning

Sauce Dijon au Miel

  • ½ cup (120 ml) of mayonnaise
  • 2 tablespoons (30 ml) of Dijon mustard
  • 2 tablespoons (30 ml) of honey
  • 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar

Preparation

Fondue Chinoise

  1. Pour beef broth into fondue pot then mix in package of French Onion soup.
  2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
  3. Cover a sheet of wax paper with sliced meat (make sure they do not touch).  Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.
  4. Using a fondue fork, pierce a slice of beef then wrap around the fork.  To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

Sauce au Cognac

  1. Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
  2. Press one clove of garlic then stir into the sauce.
  3. Pour in Cognac and stir until you have a consistent finish.  Ready to serve.

Sauce a L’Ail

  1. In a pan sauté pressed garlic.
  2. Mix garlic, mayonnaise and Italian seasoning together.  Ready to serve.

Sauce Dijon au Miel

  1. Mix mayonnaise, Dijon mustard and honey in a bowl.
  2. Pour in Worcestershire or Balsamic vinegar for taste, then stir contents.  Ready to serve.