Everyday Living Food & Lifestyle
Bacon and Herb Wrapped Chicken
However, BACON AND HERB WRAPPED CHICKEN is a great option for a smaller gathering. Bacon is the key ingredient to locking in moisture and flavour and this dish pairs well with mashed potatoes, garlic green beans, broccoli, caramelized carrots or pumpkin and cranberry sauce.
Thighs or drumsticks can be substituted instead of chicken breasts. If using chicken breasts make sure that each piece is roughly the same size, approximately 4- 5 ounces.
Prep Time: 15 min Cook Time: 30 - 40 min Servings: 4
Ingredients:
- • 4 skinless Chicken breasts 4-5 oz each
- • 12 thin slices of bacon
- • 2 tbsp olive oil
- • 1/3 cup maple syrup
- • 2 tsps Dijon mustard
- • 2 garlic cloves finely chopped
- • 1/2 tsp of salt
- • 1/4 tsp of coarsely ground black pepper
- • 1 tbsp finely chopped parsley
- • 1 tbsp finely chopped thyme
directions:
Pre heat oven to 375 degrees Fahrenheit.
In a small bowl mix together olive oil, garlic, maple syrup, dijon mustard, parsley, thyme, salt and pepper.
Place the chicken breasts on a cutting board and brush the olive oil mixture over each one making sure that each side of the breasts is covered. Wrap 2 – 3 slices of bacon around each breast and then place them seam side down on a foil covered baking pan or tray.
Drizzle any leftover olive oil mixture over the breasts and then bake for 30 – 40 minutes or until chicken is cooked and the bacon is crisp. Insert a meat thermometer in the thickest part of the breast to check if chicken is cooked through which should be at least 165 degrees Fahrenheit.
Allow the chicken to rest for a few minutes and garnish with parsley before serving.
Bon Apetit....
Latest Recipes
Korean Beef Bowl
Ceramic RICE BOWLS are believed to have originated in Japan and then migrated to Korea, China and other parts of Asia. Distinguished by their nature influenced designs, motifs......
Korean Beef Bowl
Ceramic RICE BOWLS are believed to have originated in Japan and then migrated to Korea, China and other parts of Asia. Distinguished by their nature influenced designs, motifs, durability and water absorbency, Japanese earthenware is perhaps the oldest ceramic tradition in the world.
Incredibly versatile, rice bowls combine fresh vegetables, grains and protein making them a colourful and healthy dinner choice.
You can create different versions of rice bowls by layering the bowls with a combinaiton of cooked white, brown or yellow rice, raw or roasted vegetables, chicken or beef. Toppings could include pickled ginger, basil leaves, toasted peanuts or sesame seeds and a drizzle of gochujang or sriracha sauce.
Quick and easy to prepare KOREAN BEEF BOWL is a combination of fresh flavours and just the right amount of spice.
Prep Time: 12 min Cook Time: 15 minServings: 4
Ingredients:
- • 1 lb lean ground beef
- • 1 cup chopped red bell pepper
- • 1 tsp minced ginger
- • 1 tsp minced garlic
- • 1⁄2 tsp salt
- • 1⁄2 tsp coarsely ground black pepper
- • 1 tbsp soya sauce
- • 1 tsp sesame oil
- • 1 tbsp honey
- • 1 tbsp gochujang sauce
- • 2 cups of thinly sliced cucumber
- • 2 cups of thinly sliced carrots
- • 2 cups of thinly sliced radish
- • 3 green onions thinly sliced
- • 4 fried or boiled eggs
- • 4 cups cooked white rice
directions:
In a frying pan or skillet cook the ground beef until browned about 3 – 4 minutes. Add the ginger, garlic and red pepper and continue to cook.
In a small bowl blend together the soya sauce, honey, salt, pepper and the gochujang sauce. Pour the sauce over the browned beef and continue cooking for another 2 – 3 minutes or until beef is fully cooked. Add the sesame oil and remove the pan from the heat.
Assemble four bowls with warmed cooked rice, beef, sliced cucumbers, carrots, radishes and fried or boiled eggs. Garnish with green onions and a drizzle of gochujang or sriracha sauce and serve.
Bon Apetit....
Creamy Potato Salad
POTATOES are normally used in place of bread, pasta or rice. More than a billion people consume potatoes and they are considered the third most valuable food crop around the world....
Creamy Potato Salad
POTATOES are normally used in place of bread, pasta or rice. More than a billion people consume potatoes and they are considered the third most valuable food crop around the world.
Potatoes contain several important vitamins and are 99% fat free. They also contain half the number of calories of an equivalent portion of cooked rice or pasta as they have a high water content.
To get the most antioxidants out of potatoes leave the skins on and choose colourful varieties like red or purple. Baked potato skin is a good source of potassium, magnesium and fiber which is beneficial for digestive health.
Raw potatoes contain a lot of water making them un-suitable for freezing so only cooked or partially cooked potatoes should be frozen.
Boiled, roasted or mashed potatoes can be found in soups, casseroles, latkes, gnocchi, samosas or curries to name a few, or as shown in this crowd pleaser CREAMY POTATO SALAD recipe below.
Prep Time: 15 min Cook Time: 20 min Servings: 4 - 6
Ingredients:
- • 2 lbs mixed red, purple or golden baby potatoes
- • 1 cup thinly sliced celery
- • 1⁄2 cup thinly sliced green onions
- • 1⁄2 cup chopped dill pickles
- • 1 cup mayonnaise or veganaise
- • 2 tbsps whole grain Dijon mustard
- • 3⁄4 tsp salt
- • 1⁄2 tsp coarsely ground black pepper
- • 4 hard boiled eggs peeled and quartered
- • 1 cup whole black or green pitted olives
- • Juice of half a lime
- • 1 tsp paprika (optional)
Directions:
Place potatoes in a large saucepan or pot and add enough salted water to cover. Bring to a boil and then reduce heat and simmer covered for about 15 minutes or until potatoes are tender. Drain and set aside to allow potatoes to cool.
In a medium size bowl add mayonnaise or veganaise, mustard, dill pickles, salt, pepper, olives, celery, green onions and the lime juice. Next slice the cooked potatoes in halves (leaving the skins on) and add to the dressing. Finally, gently stir in the cooked eggs until potatoes and eggs are nicely covered. Cover with saran wrap and allow potato salad to chill in the refrigerator for a minimum of six hours but preferably overnight.
Prior to serving garnish the Creamy Potato Salad with green onions and smoked paprika if desired.
Bon Apetit...
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Fresh Strawberry and Avocado Salad
Avocado is a large berry with a single seed and has much more fat than other fruit. Grown mostly in Central America and Mexico avocado trees can live up to 400 years......
Fresh Strawberry and Avocado Salad
Avocado is a large berry with a single seed and has much more fat than other fruit. Grown mostly in Central America and Mexico avocado trees can live up to 400 years.
Avocados have yellow or green flesh, a nutty flavour and are very popular in vegetarian cuisine. They are considered “heart friendly” as their fat is mono unsaturated plus they are gluten and cholesterol free and contain vitamins B, E, K, omega 3 fats and potassium.
Loaded with fiber avocados can be added to smoothies, used as a substitute for meat in salads and sandwiches, as a spread on tortillas or sushi.
The flesh of avocados can be prevented from browning by adding lime or lemon juice. Avocado slices can be added to hamburgers, soups or served with fresh strawberries and spinach leaves as shown in the recipe for SUMMER FRESH STRAWBERRY AND AVOCADO SALAD.
Prep Time: 15 min Cook Time: 15 min MARINADE TIME: 6 – 24 Hour Servings: 3 - 4
Ingredients:
- • 150 gm fresh spinach leaves
- • 500 gm fresh strawberries cut in halves
- • 2 avocados
- • 1⁄2 small red onion finely sliced
- • 1⁄2 cup shredded almonds
- • 1⁄2 cup olive oil
- • 1 tbsp grainy Dijon mustard
- • 2 tbsps maple syrup
- • 1 tbsp lemon juice
- • 1⁄2 tsp salt
- • 1⁄4 tsp coarsely ground black pepper
Directions:
Prepare dressing by combining the olive oil, Dijon mustard, maple syrup, lemon juice, salt and black pepper in a small bowl or jar, blend well and set aside.
Place the washed spinach, strawberries and sliced onion in a large bowl. Peel the avocados remove the seeds, slice and add to the salad mixture. Drizzle with the prepared dressing and gently toss until all the ingredients are combined. Garnish with shaved almonds and serve.
Bon Apetit....
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About Me
Jennifer
As a child growing up in New Delhi, it was perfectly reasonable to expect food to materialize on my parent’s dining table, without any effort on my part. Delicious meals were prepared and served three times a day by our caring, smiling cook and his assistant.
So it is no surprise that our kitchen was a constant hub of activity, where the slicing and dicing of vegetables, the washing and soaking of lentils, the kneading of dough, the grinding of spices and most importantly the exchange of gossip was an on-going occurrence....
Our cook was entrusted with the purchase of fresh fruit, vegetables, poultry, fish and herbs on a daily basis. He took immense pleasure in his trips to the street market where he could bargain and coerce the vendors into giving him food for less than the advertised price. It was understood that any savings made in this respect were his to keep. I think you would agree a happy cook was a safer option than a disgruntled one. The noise and hustle of the street market was everywhere and it was also where customers were encouraged to hand pick their produce from heavily laden carts or from colourful piles on the sidewalk.
Presented with this visual abundance of food, a child could be forgiven for being un-aware of food scarcity, hunger and malnutrition that existed on the boundaries of every neighbourhood.
My interest in cooking truly started with the abrupt ending of my childhood. Married at the age of twenty, I dutifully followed my husband to London, U.K. (it was the last dutiful thing I ever did) where he was working towards his professional designation.
Did I mention culture shock because it would be an understatement. Overnight I had to adapt to living in a small space, sharing a bathroom with strangers and shopping and cooking on a shoestring budget.
In time, determination and persistence led to cooking success, at least most of the time, and the caring, smiling cook at my dining table was me.
The recipes in COOK LAUGH LIVE are based on a life lived on three continents. They are easy to follow, use inexpensive ingredients found in your local supermarket, are relatively healthy and nutritious and do not require a lot of time or skill to prepare.
THE PURSUIT AND DISCOVERY OF OLD AND NEW RECIPES BEGINS IN MY KITCHEN BUT ENDS IN YOURS…
Thank you for being here.
Bon Apetit
Jennifer
Latest Blog
Eggs Natures Perfect Food
January 25th, 2024
EGGS ARE TASTY, FILLING AND GOOD FOR YOUR HEALTH AND ONE OF THE FEW FOODS THAT SHOULD BE CLASSIFIED AS A SUPERFOOD. A WHOLE EGG CONTAINS A LITTLE BIT OF EVERY NUTRIENT YOU NEED.
Cheap and easy to prepare they are an inexpensive source of high quality protein. Eating enough protein can help with weight loss, increase muscle mass, optimize bone health and lower blood pressure.
To stay healthy and carry out basic activities we need a broad range of nutrients which we can get from fruits, vegetables, whole grain pastas and breads, some dairy, meats, fish and eggs.
There are reasons why we eat chicken eggs versus duck or turkey eggs – chickens lay more eggs, they consume less feed and they need less nesting space. Eggs have been popular for thousands of years and the ancient Romans ate peafowl eggs and the Chinese enjoyed....
Eggs Natures Perfect Food
EGGS ARE TASTY, FILLING AND GOOD FOR YOUR HEALTH AND ONE OF THE FEW FOODS THAT SHOULD BE CLASSIFIED AS A SUPERFOOD. A WHOLE EGG CONTAINS A LITTLE BIT OF EVERY NUTRIENT YOU NEED.
Cheap and easy to prepare they are an inexpensive source of high quality protein. Eating enough protein can help with weight loss, increase muscle mass, optimize bone health and lower blood pressure.
To stay healthy and carry out basic activities we need a broad range of nutrients which we can get from fruits, vegetables, whole grain pastas and breads, some dairy, meats, fish and eggs.
There are reasons why we eat chicken eggs versus duck or turkey eggs – chickens lay more eggs, they consume less feed and they need less nesting space. Eggs have been popular for thousands of years and the ancient Romans ate peafowl eggs and the Chinese enjoyed pigeon eggs. Quail, goose, hilsa or fish eggs such as caviar are all packed with essential nutrients. Mention should also be made of Ostrich and Emu eggs which are the largest edible eggs, weighing about 1 – 2 Kg each. Twenty times the size of a chicken egg ostrich eggs have a thick, hard shell and a mild and buttery flavour and can be used the same way as you would any other egg.
An extremely versatile ingredient eggs are not just for eating but are used to make homemade beauty products such as Face Masks (promotes cell regeneration, skin tightening and removal of excess oil and dead skin), garden fertilizer, compost, added to bird seed and act as a deterrent for garden pests. In many cultures the egg is a symbol of new life, fertility and re birth.
EGGS ARE A BREAKFAST MAINSTAY and a baking essential. Blue, green, brown or white eggs may have different colours but there is no difference in nutrition or taste between them. An average hen lays 300 – 325 eggs per year and as hens age their eggs become larger. The colour of the yolk depends on the hen’s diet and age and a hen will typically turn her egg dozens of times a day to keep the yolk from sticking to the side.
EGG WHITES contain 60% of the total protein in an egg while the yolk contains more saturated fat and cholesterol. The majority of people eating eggs are not adversely affected by the cholesterol in eggs and for healthy people eggs have no negative effects on heart health.
The fatty acids in yolks have anti-inflammatory and antioxidant properties and may positively impact memory and muscle mass. Eggs are a high quality, lean protein and a single large egg contains 6 gms of it plus hens raised on pasture or fed omega 3 enriched feeds tend to be much higher in omega 3 fatty acids. Omega 3 fatty acids reduce blood levels of triglycerides which are a risk factor for heart disease.
Eggs contain Vitamins A, D, E, B6, calcium, iron and zinc and are also a source of choline which is important for cellular maintenance, brain development and memory.
One egg has only 72 calories and there are many ways to prepare eggs but poaching or boiling them preserves most of their nutritional benefits.
Some healthy ways to consume eggs:
- Hard boiled eggs
- Soft boiled eggs
- Poached eggs
- Egg Bites
- Baked eggs
- Scrambled eggs – add low fat cheese, onion, chives, tomatoes, asparagus or diced potatoes
- Rice or Ramen Bowl topping
Some not so healthy but delicious ways to consume eggs:
- Fried eggs - sunny side up, over easy or over hard (use olive or avocado oil and a non stick frying pan)
- Frittata
- Eggs Benedict
- Quiche
- Devilled eggs
- Breakfast burritos or quesadillas
- Egg salad – use in a sandwich
- Creamed eggs – diced hard boiled eggs with white gravy served on toast
- Pickled eggs
- Custard – Crème Caramel or Crème Brulee
Quick and simple to cook, eggs are also used in the preparation of pasta, salad dressings, cookies, cakes and ice cream. Butter does have nutritional value but liquid fats like olive or avocado oil are the better choice in cooking eggs as they are rich in heart healthy unsaturated fats.
If using non-stick frying pans make sure to replace them once the coating starts to degrade or about every three to five years. Alternatively you could also use stainless steel, ceramic or enamel coated cast iron pans.
Frying Pans on AmazonUntil next week..
Published weekly HELLO PLANET focuses on topics that are interesting, informative and engaging. See you here next Thursday and WELCOME TO THE CONVERSATION.
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