Chicken Piccata Spaghettini with Sundried Tomatoes and Capers

Chicken Piccata Spaghettini with Sundried Tomatoes and Capers

  • Servings: 6
  • Difficulty: medium
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This is a fast, light tasting and hearty dish for all seasons!  It’s not hard to make, just takes a few steps and some confidence if you haven’t made pasta without the tomato sauce.  Make it gluten-free by dredging chicken in cornstarch instead of flour and use gluten-free pasta)

Ingredients

  • About 450 grams of spaghettini
  • 3 large boneless, skinless chicken breasts
  • ½ cup flour
  • 1 tbsp olive oil and 1 tbsp butter (for cooking chicken)
  • About ¾ cup chicken broth
  • Splash of white wine (about ⅛ cup)
  • Juice of 1 lemon
  • About a half cup of sliced sun-dried tomatoes packed in seasoned oil
  • About ¼ cup capers
  • Grated parmesan cheese
  • Chopped fresh Italian parsley

Directions

  1. Boil salted water for pasta in large pot
  2. Slice chicken breasts lengthwise and then in half or thirds if the breast is very large
  3. Place flour on a plate and season with salt and pepper.  Dredge chicken in seasoned flour
  4. Heat butter and olive oil in frying pan until hot
  5. Place chicken in pan and cook until golden brown, then turn over and do the same on the other side.  (Butter and oil together will prevent the chicken from getting too brown)
  6. Remove chicken to a plate and cover
  7. Add pasta to the boiling water and cook until ‘al dente’ (about 5 or 6 minutes)
  8. Add sundried tomatoes and capers to the pan juices and sautee for about 3 minutes while stirring
  9. Add wine, lemon juice, chicken broth and about a tablespoon of the seasoned oil from the sundried tomatoes to the pan.  Stir to combine.
  10. Return the chicken to the pan.  Cover and cook until pasta is done.
  11. Remove pasta from pot.  Reserve about ½ to 1 cup of pasta water
  12. Add pasta and pasta water to pan.  Stir to combine. Cover and cook for another minute or two to combine flavours
  13. Serve in heated bowls sprinkled with parmesan cheese and Italian parsley
  14. Enjoy!  (I didn’t want to end on 13 steps!!)

Tip:  Using pasta water and heated bowls will allow your light sauce to stick to the pasta

recipe by: everydayhomegourmet.blog/  

Broccoli Apple Salad

Broccoli Apple Salad

  • Servings: 8
  • Difficulty: very easy
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Broccoli, apple, red onion, pine nuts, rice vinegar (1)

I came up with this recipe when I had lots of broccoli and wanted to use it in a different way.  I checked the fridge to see what was there and this is what I created…try it with grilled or roasted meats of any kind, as well as burgers.  It could also be a great accompaniment to a traditional quiche or frittata.

Ingredients

  • 6 to 8 cups chopped broccoli
  • 1 apple, skin on, cut into about one-inch pieces
  • about ⅛ cup thinly sliced red onion (the thinner, the better!)
  • about ⅛ cup toasted pine nuts (optional)

Dressing:

  • a little less than ¼ cup olive oil
  • about ½ cup rice vinegar
  • about ½ tsp salt
  • about ¼ tsp ground pepper

Directions

  1. Toast pine nuts until golden brown, about 4 minutes in pan on the stove on medium.  Watch carefully so they don’t burn. Set aside to cool
  2. Combine broccoli, apples, onions and nuts in a serving bowl
  3. Add oil, vinegar, salt and pepper and combine well
  4. Let sit for at least 15 minutes to allow dressing to absorb into broccoli, especially if using raw broccoli

Variations:  Use raw or lightly steamed broccoli.  Use walnuts or pecans instead of pine nuts, or make it nut-free.  Keeps nicely in the refrigerator for 4 or 5 days

recipe by: everydayhomegourmet.blog/  

Anytime Egg Plate

Anytime Egg Plate

  • Difficulty: very easy
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Anytime Egg Plate

This dish can be breakfast, lunch or dinner.  When it’s breakfast, I keep the flavours simple – olive oil, sea salt and a bit of pepper.  If it’s lunch or dinner, add herbs and spices to taste. This plate can be seasoned to the flavours of many cultures!  This plate is also a good gluten-free option. And, as a bonus, this meal is quick to clean up if you use the same pan for the eggs as you did for the veggies and rice.

Ingredients

  • 2 large eggs per person
  • ⅓ cup cooked brown rice person
  • ⅓ to ½ cup chopped vegetables per person
  • 1 tsp to 1 tbsp olive oil (or butter if you prefer)
  • ½ avocado, sliced per person

Directions

  1. In frying pan, saute ¾ cup fresh vegetables in olive oil until hot but still crisp.  Add cooked rice and a sprinkle of sea salt and ground pepper. Remove mixture from pan, cover with a lid and set aside.  (Because eggs cook quickly, this mixture will stay warm until eggs are cooked and you are ready to serve)
  2. Add a little more olive oil or butter to pan.  Add eggs and cook to desired doneness on each side if doing over easy eggs…(only a minute or so on each side if you like a runny yolk)
  3. Remove eggs, rice and veggies to a plate.
  4. Slice half an avocado, tomato, or other fruits

Variations:  If you don’t like over easy eggs, choosing scrambled, fried, poached or hard-boiled eggs would work too.  Use any vegetables or seasonings you like! Add chopped fresh herbs to kick up the presentation and elevate the dish to another level!

recipe by: everydayhomegourmet.blog/

Friday Night Favourites

For many of us Friday night signals the end of the weekly routine and a chance to do things differently than you’ve been doing all week. Maybe you’re going out for dinner, getting takeout and meeting friends for drinks, or ordering pizza for the family and watching movies. It’s all good, as you lessen the work responsibilities and focus a little on time for being with family and friends more intensely for a few days.

My husband and I both had very busy jobs and often worked long hours, so we looked forward to ordering pizza Friday nights and having a glass of wine as we tried to let go of the busy week and think about what we might do on the weekend. This routine worked really well for us for many years. A couple of years ago my work location changed and I was only 10 minutes from home. This shortened my commute considerably, so I was home earlier in the evening and found myself with more energy on Friday nights. This enabled me to return to thinking about planning favourite Friday night meals that my Mom used to make that were simple, delicious, quick, and different from what we were eating during the week. In a future blog post, I’ll feature a bunch of my Mom’s kid friendly Friday night favourites.

One of the things my Mom and Dad loved to eat on Friday nights was Vermicelli all ’aglio e olio often with anchovies. I would never eat it as a kid, but as an adult I have come to enjoy a similar dish – Linguine Vongole (Pasta with Clam sauce).  It’s a quick and easy recipe and tastes and looks fancy, so you can serve it for company too.  This is a great example of what I mean when I say simple at-home dishes can have a gourmet taste and feel.  You can use fresh clams for this too, but the canned baby clams are very good and easy to keep on hand to satisfy your craving for this classic Italian dish.

linguine with clams
Linguine con Vongole in Bianco

The recipe I use is from my favourite cookbook –  Recipes from Pasquale’s Kitchen, published in 1984 by Doubleday Canada.  I have a number of cookbooks that I enjoy very much, but this one got me into cooking in my early 20’s. Pasquale Carpino was a chef we used to watch on Tele Domenica on CFCF-TV in Montreal in the 80’s and 90’s. He was entertaining and seemed to really enjoy cooking, and was one of Canada’s first celebrity chefs.  He sang Italian Opera songs while he cooked, and his food looked delicious! I’m a big believer in the idea that when you cook with love and happiness the meal will always turn out well (or you’ll think of a way to recover it!). Here’s a picture of the book… … Continue reading

Easy Veggie Medley Soup

Easy Veggie Medley Soup by Everyday Home Gourmet

  • Servings: 8 to 10
  • Difficulty: very easy
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Colleen's Veggie soup March 2018

You won’t believe how easy and delicious this recipe is…a great way to add more vegetables to your everyday meals and easy to dress up for company.  If you’re short on time, opt for pre-cut vegetables from your grocery store.

Ingredients

  • 2 large celery stalks, chopped
  • 1 small onion, chopped
  • 2 tbsp butter or olive oil
  • 1 small broccoli, chopped
  • 1 small cauliflower, chopped
  • 1 8-oz bag of matchstick carrots (approx 4 cups)  (this cut of carrots saves chopping and cooking time!)
  • 1 medium zucchini, chopped
  • Baby spinach leaves, approx 5 ounces or 4 cups
  • 1 litre or so of good quality chicken broth
  • ¼ cup shredded cooked chicken (optional)
  • ½ tsp nutmeg
  • ½ tsp sea salt (used smoked sea salt, if you have it)
  • ¼ tsp black pepper

Directions

  1. Heat butter or oil in soup pot.  Add celery and onion. Cook until soft and fragrant, about 3 minutes
  2. Add all vegetables and cover with broth.  (In order for the soup to have some thickness, broth should be just cover the vegetables)
  3. Simmer until vegetables are soft (usually 10 to 12 minutes)
  4. Once vegetables feel soft when tested with a fork, use immersion blender to blend the soup to your desired consistency
  5. Add chicken, if using, season to taste, stir and serve

Variations:  Use any vegetables or seasonings you like!  For a completely vegetarian dish, use vegetable broth instead

posted by: everydayhomegourmet.blog/

Sauteed Cabbage

Sautéed Cabbage

  • Servings: 4 to 6
  • Difficulty: very easy
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Corned Beef and sauteed cabbage March 2018

Cabbage has many health benefits and is a versatile vegetable to use in cooking.  This side dish recipe is quick and easy and you can change up the flavour by using spices that suit your taste and the flavour of your main dish.  Sometimes I use smoked sea salt instead of regular sea salt for a more intense flavour. This simple recipe can be used with many dishes. Finish with chopped fresh herbs, if desired.

Ingredients

  • 1 small to medium cabbage
  • 2 tbsp olive oil
  • 1 to 2 cloves minced garlic
  • Splash of cold water (about 2 ounces)
  • Salt and pepper to taste

Directions

        

  1. Cut cabbage into chunks
  2. Heat olive oil in pan over medium heat
  3. Add cabbage and garlic.  Stir to coat with olive oil.  Cook about 3 minutes or until pan is almost dry
  4. Add a bit of water and cook to tender crisp.  Add salt and pepper to taste. (If you prefer the cabbage softer, add an ounce or two of water until the cabbage reaches your desired texture)

recipe by: everydayhomegourmet.blog/

Hearty Tomato and Grain Soup

Hearty Tomato and Grain Soup

  • Servings: 8
  • Difficulty: very easy
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Hearty Tomato Grain Soup

I found this recipe on the package of PC Blue Menu Soup Mix in the winter of 2017 and I could not believe how easy and tasty it was!  I also add chopped carrots and celery in the last 15 minutes of cooking, and if I have some cooked chicken bits in the freezer that I saved from my last roast chicken, I add that too.  But the recipe is very delicious on it’s own, so go ahead and enjoy this easy, hearty dish!

Ingredients

  • 1 cup mixed grains/legumes (brown rice, barley, split peas, lentils)
  • 1 – 20 ounce can diced tomatoes  (I prefer the no salt version)
  • 1 litre (4 cups) low salt chicken broth
  • 2 cups water
  • 1 small chopped onion
  • Half to one tbsp Olive Oil
  • ¾ cup chopped carrots (optional)
  • ¾ cup chopped celery (optional)
  • ¼ cup cooked chicken shredded or finely chopped (optional)

Directions

  1. Heat olive oil in pot; add chopped onion and cook until fragrant and translucent
  2. Add the mixed grains/legumes
  3. Add the can tomatoes
  4. Add chicken broth
  5. Add water
  6. Bring to a boil
  7. Reduce heat to medium low and cook for 60 to 80 minutes.  Grains should be tender, but not too soft
  8. Optional:  In the last 15 minutes of cooking add chopped carrots, celery chicken, or whatever vegetables you prefer!

posted by: everydayhomegourmet.blog/