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Posts Tagged ‘spicy’

southwest chicken w/ chipotle corn & baked kale chips

In brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, side dishes on 03.08.11 at 8:52 pm

texmex food is a lot of fun. sweet corn. guacamole. chipotle bbq. great aromas & southwest flavours. this down-home comfort food makes for a fantastic weekend brunch or sunday dinner. yummers, indeed.

southwest marinade:
combine the following ingredients in a small prep bowl
– 2 tbsp organic extra-virgin olive oil (evoo)
– 1 tbsp organic apple cider vinegar
– 3 heaping tbsp southwest spice blend (combo of spices incl salt, ground cumin, ground mexican oregano, ground coriander, ancho chile pepper, black pepper, garlic)

saute the chicken:
– brown 2 shallots (rough chop) w/ evoo in saucepan
– 2 lean boneless chicken breasts, coated on both sides w/ southwest marinade
– add marinated chicken to saucepan, flipping to ensure that each side of the chicken gets some shallot/olive oil mixture
– cook on medium heat, until chicken is browned and no longer pink inside

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roasted red pepper soup

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegetarian on 02.07.11 at 7:20 pm

i heart homemade soup. especially roasted veggie soup.

it’s one of those things that is surprisingly easy to make… all you need is some creativity, flavour and a little bit of patience to wait for veggies to roast in the oven. red bell peppers were on some ridiculous sale at the grocery store, so i stocked up and now have an abundance of shiny red bell peppers in my fridge! the solution? must make soup! :)

roasting:
– preheat oven to 375F
– lightly grease baking pan w/ extra-virgin olive oil (evoo)
– 4 medium-large red bell peppers (seeded, rough chop into 1/4)
– ‘snap back’ any curled ‘ends’ on the peppers, so that they sit almost flat in the baking pan
– lightly brush tops of peppers w/ evoo
– roast in oven for 1 hour

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moroccan stuffed acorn squash w/ nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, leftovers, vegetarian on 01.31.11 at 6:26 pm

ready to rock the casbah? here’s my vegetarian take on moroccan stuffed acorn squash… minus the red meat, and chock-full of yummy spices & dried fruit.

i’ve always been fascinated by moroccan cuisine and hope to travel to its country of origin someday. in the meantime, i enjoy exploring the rich flavours and fragrant scents of the food. this moroccan fusion culinary experiment was inspired by a fellow blogger’s test-kitchen recipe that i adapted based on ingredients on-hand in my pantry. it was also a great opportunity for leftover redux with some leftover couscous and roasted butternut squash from the other day.

acorn squash:
– pre-heat oven to 375F
– 1 acorn squash (cut in half, seeded)
– brush marinade (see below) generously on cut sides of squash
– place squash halves (cut sides down) in baking pan
– roast for 20min at 375F. remove from oven. allow to cool on cooling rack while preparing stuffing.

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