Poached Chicken and Bean Sprouts

Very tender chicken, crisp sprouts and celery in a light, savory Asian sauce.

Ingredients:

4 cups water

2 boneless, skinless chicken breasts

3 slices ginger

3 green onions, sliced

1 celery stalk, thinly sliced

Sauce:

3 tbsps vegetable oil

3 green onions, divided green and white parts

2 tbsps sodium reduced soya sauce

1/2 tsp brown sugar

1/2 cup reserved water from chicken

1 tbsp minced fresh ginger

handful of bean sprouts 

Bring the water to a boil in a large saucepan. Add ginger slices, green onion slices and the chicken breasts. Bring back to a boil, then cover and low boil for 10 minutes. After that, toss in the sliced celery. Turn the heat off, leave on the same burner and keep covered for another 15 minutes. After 15 minutes check for doneness, juices should run clear. If not bring to a boil again for a few minutes. Reserve 1/2 cup water, then remove chicken and slice onto plates. Leave celery slices in water for now.

To make the sauce, heat vegetable oil in skillet on low and add the white parts of the green onions. Cook until crispy and top the sliced chicken. Then to the same pan add soya sauce, brown sugar and reserved 1/2 cup water and bring to a boil. Add ginger and green slices of green onions, along with a handful of bean sprouts and cook for 1 minute. Spoon the celery slices onto one side of the chicken and add the bean sprouts and sauce onto the chicken and to the other side of the plate. 

Serves 2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Asian Pork Vermicelli

A pound of ground pork, some vermicelli noodles and bunches of crunchy, fresh vegetables make this a go-to recipe favourite! And if you're a small family like ours you've got leftovers for days! 

Ingredients:

8 oz vermicelli

1 lb ground pork

1/2 cup reserved pasta water

1 red bell pepper, cut in strips

1 medium carrot, julienned

1 or 2 celery stalks, sliced

2 cups bagged coleslaw

2 cups bean sprouts

a handful of spinach, chopped

2 green onions, sliced, white and green divided

1 tsp minced garlic

1 egg, beaten

2 tsps fresh grated ginger

2 tsps dry basil

4 tbsps vegetable oil

Sauce:

4 tbsps fish sauce

3 tbsps brown sugar

3 tbsps chicken broth

2 tbsps white wine vinegar

3 tbsps sodium reduced soya sauce

1 tsp peanut butter

Sriracha or sweet chili sauce to serve

Cook the vermicelli, reserve 1/2 cup pasta water and drain, then toss with 1 tbsp vegetable oil. Set aside.

Mix the sauce ingredients together in a bowl and set aside.

In a large skillet or wok heat 2 tbsps oil and add the red pepper, carrot and celery. Cook 4-5 minutes then add the coleslaw, bean sprouts, spinach and the white slices of green onion. Cook for 2 minutes then remove from heat. Keep warm.

Heat 1 tbsp vegetable oil in a large pan, add the pork and cook breaking it up until no pink remains. Add the garlic, ginger and basil and cook 1 minutes. Add the sauce and heat for 2 minute. Next push the meat to the sides, making a well in the center, and add the egg. Let it cook 1-2 minutes before stirring it in with the meat.

Add the vermicelli and vegetables and carefully stir together as the pan will be very full! Heat through about 2-3 minutes, adding pasta water as needed. Plate and garnish with green slices of green onions. You may want to drizzle with sriracha or sweet chili sauce.

Serves 6-8

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Potato Topped Meat Pie

Ugh... halfway through making two meat pies I realized I didn't have enough pie dough to top the second one. I quickly improvised with some mashed potatoes! 

Ingredients:

2 1/2 lbs ground meat (beef, pork and veal trio)

1 medium onion, diced

1 carrot, shredded

1/2 cup frozen green peas

1 apple, shredded

1/2 cup water

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp allspice

1/4 tsp cinnamon

1/2 tsp sage

1/2 cup Panko bread crumbs

And enough pie dough for 2 pies, or in this case 2 bottoms and 1 top. Two large Yukon gold potatoes, microwaved then mashed with butter and milk. (Or even better, leftover mashed potatoes!) Anyhooo...

Put all the ingredients for the tourtière (meat pie) in a large skillet and cook until the meat is no longer pink. Roll out the dough and place in bottoms of 2 - 8" pie plates. Fill with meat filling then roll out the top dough, wet edges and top, crimping to seal. Score the top so the air can escape.

For the second pie, spread the mashed potatoes over the meat. You can run a fork over the top if you want to get fancy! And sprinkle some paprika all over.

Then bake both at 425°F for 25-30 minutes.

Delicious cross between meat pie and shepherd's pie!

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

PF Chang's Spicy Green Beans

This restaurant copycat recipe is an easy, spicy side you'll want to make over and over!  I used frozen beans to save a little time, but you can always use fresh for sure.

Ingredients:

750g bag (1 1/2 lbs) frozen, thawed green beans (or fresh trimmed)

2 green onions, sliced thinly

1 tsp red pepper flakes

4 tsps minced garlic

2 tbsps sesame oil

sesame seed to garnish

Sauce:

1/8 tsp salt

1/8 tsp pepper

2 tbsps low sodium soya sauce

1 tbsp rice or white wine vinegar

1 tsp sugar

1/4 cup water

1/4 tsp cornstarch

First mix all the sauce ingredients, except the cornstarch, together and set aside.

Heat sesame oil in a wok or large skillet on medium high. Add the green onions, garlic and red pepper flakes, stirring for 30 seconds. Then add the green beans and stir together, cooking 3-4 minutes to heat through, a little longer if fresh. Push the beans to the outside of the pan making a well in the center. Add the cornstarch to the sauce and pour into the well. Bring to a boil then stir together with the beans. Cook 2-3 minutes. 

Serve topped with sesame seeds.

Serves 6-8

Adapted from a copycat recipe at: thegratefulgirlcooks.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Country Bread with Molasses

This country bread is so easy to make and has a light, springy texture. Make one for dinner and freeze one for later. The molasses gives it a light golden colour, not impacting the flavour of the bread very much.

Ingredients:

4 cups flour

2 tsps salt

2 cups lukewarm water

2 tsps molasses

2 tsps active dry yeast

about 2 tbsps butter for buttering the bowls

To get just the right temperature water for the yeast place 2 tsps molasses in a 2 cup measuring cup. Then add 1/2 cup boiling water and mix well. Add 1 1/2 cups cold water, sprinkle the yeast on top and give it a very gentle stir. Leave it for about 15 minutes or until the yeast becomes active and it looks like a measuring cup full of Guinness beer!

Pour into a large mixer bowl, add the flour and salt and mix until well combined. Turn the dough into a large oiled bowl, cover with a damp dish towel. Turn the oven on (any temperature) for 1 minute, then turn it OFF. Now place your bowl with the dough in the oven for 3-4 hours. Once it has risen, gently punch down. Take two oven safe bowls, I used  Pyrex 1.5L and 2.5L bowls, and butter them well. Separate the dough into two, fold under itself to form a ball and place each in a buttered bowl.

Cover and let rise on the counter an additional 45 minutes. Once the dough has risen a second time bake at 425°F for 15 minutes, then turn down the temperature to 375°F for another 15 minutes. Run a thin knife or spatula around if the bread needs loosening then turn out onto a rack to cool.

If you want you can brush the tops while warm with butter, then cool about 45 minutes before slicing.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Steak Fried Chicken

No, not that traditional chicken fried steak but Steak Fried Chicken! I personally don't like the battered fried steak recipe with gravy but thought why not cook a chicken breast like a steak? Why not take a piece of chicken, coat it in steak spice, then top it with garlic butter like a steak! It was a good idea!

Ingredients:

3 boneless, skinless chicken breasts 

2 tbsps Montreal steak spice (or your fave)

4 tbsps butter, at room temperature 

2 tsps fresh minced garlic

1 tsp dry parsley

2-3 tbsps olive oil

Mix the butter, garlic and parsley together and place in plastic wrap, rolling it into a small log. Twist the ends of the wrap and place in the fridge to chill.

Slice the chicken breasts through lengthwise to make 6 cutlets and coat both sides with steak spice and place in a baking dish. Refrigerate 3-4 hours.

When ready to cook heat 1 tbsp olive oil in a large frying pan. Brush more oil on each piece of chicken and fry about 3 minutes per side.

They're ready when golden brown and cooked through.

Top with a slice of garlic butter (like you would a good steak)

And enjoy as the butter melts into your perfectly spiced chicken breast!

Serves 3-4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Apple Loaf with Jam Swirl

While waiting for the weather to warm, why not have a sweet little nosh... perfect with your next cuppa tea!

Ingredients:

3/4 cup jam (I used strawberry and blueberry this time)

1 1/2 tbsps cornstarch

1 1/2 tbsps fresh lemon juice

zest of 1/2 a lemon

1 1/2 cups flour

1 1/2 tsps baking powder

2 tsps cinnamon

1/2 tsp salt

1 cup brown sugar

1/4 cup white sugar

1/2 cup butter, at room temperature

2 eggs

1 tbsp vanilla

1/2 cup milk

1 1/2 cups peeled and diced apples

Cinnamon Sugar Topping:

2 tbsps sugar

1 tsp cinnamon

Start by making the jam swirl. Combine the jam, cornstarch, lemon juice and zest in a small saucepan. Use whatever flavour you like. Or use up some jam that has been in the fridge a while, even combining bits left in jars for a new flavour! On medium heat, cook the jam mixture about 5 minutes until thickened. Then cool in fridge 30 minutes.

Spray a 9 X 5" loaf pan with oil then line with parchment, leaving "handles" on the side for lifting later. Mix the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside. In a mixer cream the butter with the brown and white sugars and mix until it comes together. Add the eggs and vanilla then the milk. Add the dry ingredients to the wet in 2 or 3 additions. Stir in the diced apples by hand. 

Pour 1/2 the batter into the prepared pan. Dollop in a little more than 1/2 the jam mixture and swirl through with a spatula.

Pour in the rest of the batter, then the rest of the jam and swirl again. Combine the cinnamon sugar topping and sprinkle on top.

Bake at 350°F for 55-60 minutes or until a cake tester comes out clean. (Well sort of clean, the jam will stick but you don't want to see any batter 😊) Cool about 20 minutes in the pan then use the parchment handles to lift out of the pan and onto a cooling rack. You may want to let it cool a bit longer before removing the parchment altogether.

Isn't it GORG!! 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Saffron Basa Filets

Earthy saffron, snappy garlic and spicy sausage make for an interesting taste combination. I used basa filets but any white fish may be substituted, like cod or haddock. 

Ingredients:

1 lb basa filiets

Marinade:

1 tsp minced garlic

1 tsp paprika

1 tbsp olive oil

2 pinches saffron threads

salt and pepper to taste

Vinaigrette:

2 tbsps white wine vinegar

1 tbsp minced garlic

1 tsp dijon mustard

2 pinches saffron threads

1/4 cup olive oil

salt and pepper to taste

1 lb potatoes, cut in chunks

1 tbsp olive oil

1/4 lb Italian sausage, chopped

1 tbsp olive oil

handful of spinach, chopped

1/4 cup crumbled feta

Combine the marinade ingredients. Salt and pepper the filets on both sides then spread the marinade all over. (I cut my filets in half, but you can leave them whole). Let marinate for 20-30 minutes at room temperature.

Whisk the vinaigrette ingredients together and set aside.

Boil the potatoes in salted water about 10 minutes or until fork tender then drain well. Heat 1 tbsp olive oil in a frying pan and brown the potatoes for 4-5 minutes. Remove from heat and toss with half the vinaigrette. Keep warm.

In a large pan heat 1 tbsp olive oil and brown the chopped Italian sausage. Toss in the spinach then remove from the pan and keep warm.

Then, in that same pan, add olive oil if needed and cook the basa 1-2 minutes per side until browned and a fork can easily flake it. Cook a little longer if using thicker filets.

Plate the potatoes with the fish and top with the sausage and spinach. Add some crumbled feta and drizzle the rest of the vinaigrette.

Serves 4

Adapted from: cherryonmysundae.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Pork Fried Rice

This nutritious, adaptable meal is a go-to when you've got leftover rice. We used carrots, onion and peas in this one but use whatever veggie suits your fancy. And we ate pork chops the night before and had two chops extra in the package. So two chops turns into a meal for 4 with this classic. Economical right!?

Ingredients:

Marinade:

1 1/2 cups diced pork (loin or chops)

1/4 cup sodium reduced soya sauce

2 tbsps water

2 tbsps orange juice

1 1/2 tbsps brown sugar

1 tbsp vegetable oil

1 tsp worcestershire sauce

1 tsp fresh grated ginger

1/2 tsp garlic powder

1/4 tsp onion powder

1 tbsp vegetable oil

2 cups cooked, chilled long-grain white rice (could use leftovers)

2-3 tbsps soya sauce

1/2 tsp sesame oil

1 tsp rice wine or white wine vinegar

1/2 tsp sugar

1 tbsp vegetable oil

2 tsps minced garlic

1/2 cup diced white onion

1/2 cup diced carrot

1 or 2 eggs, beaten

1/2 cup frozen, thawed green peas

1/2 tsp salt

1/4 tsp pepper

First off, if you don't have 2 cups of leftover cooked rice cook some up then chill it down in the fridge. Combine the marinade ingredients from the sodium reduced soya sauce up to and including the onion powder. Add the diced pork and marinate in the fridge all day, or at least an hour. When ready, heat 1 tbsp vegetable oil in a wok or large skillet. Add the pork, discard the marinade, and stir fry until cooked through. Remove to a plate and keep warm.

Whisk 1 tbsp soya sauce, sesame oil, vinegar and sugar together and set aside. Now heat 1 tbsp vegetable oil in the wok and add the onions and carrots. Cook about 4 minutes on medium high heat until cooked to your liking then add the garlic.

Push the vegetables to the sides of the pan making a well in the center. Add the beaten eggs, breaking up while cooking.

Then stir the cooked eggs and vegetables together adding in the peas.

Finally return the pork to the pan along with the rice. Add the soya sauce, sesame oil, vinegar and sugar that you set aside before and combine well. Add salt and pepper to taste and more soya sauce after tasting if you like. Stir and heat through about 4-5 minutes.

Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂