Category: Dinner Recipes

Thank you, Anthony Bourdain

Anthony Bourdain was my hero.

Irreverent, whip smart, a rebel with a heart of gold, he inspired me to write, to love food writing culture and stay curious about the people and places that create the things we love to eat. He was authentic within himself, and carried just enough ‘tortured artist’ energy to be utterly fascinating. Today has been a sad day, one of tears and grief and exhaustion, one of empathy for his family and closest friends, one of frustration and anger that the world can become so small and dark for people that they can only see one way out. My heart feels broken and the existentialist in me wonders how, if someone as seemingly strong and resilient as he was, can give in and give up, what hope do the rest of us have? His candid writing on addiction and mental health was inspiring and real, hard to read at times because it was so raw, but he had made it through, he’d lived to tell the tale. His stories helped me, and I’m sure countless other people stay in the fight and push through to see another day. To call his suicide tragic is not enough. It is profoundly sad and numbingly surreal. I want to turn on Netflix, watch his shows, hear his voice, be a part of the wisdom and poetry that he gave us, but it’s too soon. (more…)

Sticky Chicken Bowls with Cauliflower Rice

Sticky Chicken Bowls with Cauliflower Rice

Around here we are pretty much obsessed with all sorts of “bowl” meals. The Buddha Bowl craze seems to be sticking and while it seems that the true Buddha Bowls are vegetarian of vegan, they have inspired many home cooks and restaurants to take a bunch of something delicious that goes well together and put it in a bowl. Voila. Burrito bowls, Tex-Mex Bowls, Breakfast Bowls, Smoothie Bowls, basically anything can go in a bowl and it makes for a fuss free, casual presentation and a great excuse to put together lots of fresh, fun ingredients and call it dinner. Or art.

These Sticky Chicken Bowls with Cauliflower Rice are as easy as can be and ridiculously healthy. This really should be called the Redemption Bowl because I put it together the day after a dinner of fried chicken and two bite brownies. But those nights happen, right? Sometimes you have to go with the urge to splurge or just throw your hands up and order take out. For the nights where you’re feeling somewhat more invested in your health and meal planning this particular Bowl is easy to prep and cook and it’s filling but light with regular rice swapped out for super flavorful coconut-lime cauliflower “rice”. Add a quick slaw and any other veg you like and you’re on your way to dinner Nirvana.

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Chicken Stir Fry with Mushrooms and Snap Peas

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We recently moved and one of my favorite highlights of our new place is that it has a gas range. Nothing beats the responsiveness of gas. Not only is it instant heat, there’s something so right about cooking with fire. The stove is not the only thing giving off heat right now, summer has definitely arrived and when the heat sets in, as it has, I like to turn yo recipes with either blissfully cooling elements or to fiery-hot ones that will get me sweating with chili and other warming ingredients like ginger and garlic.

The marinade for this Chicken Stir Fry with Mushrooms and Snap Peas is simple and comes together quickly. I know I’ve said up to four hours in the recipe but I’m not convinced that an overnight marinade would be bad here since there isn’t anything too acidic in it to cook the chicken. I quite like the idea of doing this the night before or in the morning and coming home to a ready to go dinner. Likewise, you could prep the chicken in a zip top bag with the marinade before freezing, simply defrost, et voila!

Chicken Stir Fry with Mushrooms and Snap Peas

makes dinner for four (with rice)

2 chicken breasts, boneless and skinless – cut into 1 inch/bitesized pieces

1Tbsp sesame oil

2 Tbsp honey

1/2 C ponzu, tamari or light soy sauce

1 tsp dried chili flakes

1 Tbsp grated ginger

1 Tbsp grated garlic

1/2 tsp coarse ground black pepper

Combine all ingredients in a bowl. Allow to marinate for up to 4 hours but at least 1 hour.

Prepare the vegetables; thinly slice and set aside:

2 portobello mushrooms

1 bunch of scallions (green parts only)

as well as

4 cups sugar snap peas

In a large skillet or wok, over medium-high heat, quickly cook the chicken in 1 tsp of vegetable oil. Add the mushrooms, scallions and peas, tossing to cook until the mushrooms are hot and the peas are cooked but still crunchy.

Serve over brown rice and garnish with pea shoots.

Fish Tacos with Pineapple Salsa

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It’s not even the middle of May and it was 25 Celsius here yesterday. When it’s warm and bright like that I want to eat dinner in the back yard, with a great cocktail or a cold beer, and let the day just fade away into the evening. Something easy, fresh, bright, lime wedges doing double duty in glasses and on plates. Laughter, sunset, the din of the city as it cools and slows down again for another balmy night; this is the landscape of perfect summer cooking and eating. But what to make?
Easy: fish tacos! (more…)

Chili Rubbed Roast Chicken

whole chili roast chicken

How is it Sunday again? This weekend has slid by without permission or warning. Highlights include: sunshine and lots of it, drinks and snacks with some friends, one of whom is moving overseas this week, the best cannoli in the city, sleeping in one day, getting up early the other, reading, writing, a clean house and a lot of laughs. Around here, Sunday usually means a pseudo-traditional Sunday dinner. By that I mean that we all sit at the table and the meal itself is usually something that propels us into the week with some leftovers. This particular Chili Rubbed Roast Chicken makes it into the rotation frequently because it’s so easy and versatile.

chili roast chicken

 

I usually do chickens 3 at a time. With five people in the house we can easily go through one and a half chickens at dinner and then leftovers go into lunches as plain pieces, chopped and added to salads and sandwiches, or for another dinner that week, shredded and used in tacos or burritos. Sometimes, it’s just eaten cold from the fridge as a snack. That’s how we roll. The recipe is after the jump, happy fleeting weekend, everybody!  (more…)