Delicious salad topped with mushroom pecan chicken and maple dressing

This is a phenomenal salad that both A and I love, I've also made it for other people who loved it as well. The combination of ingredient and the mushroom and pecan crusted chicken really get pulled together by the maple dressing. Though the dressing isn't exactly low cal, it is delicious and homemade which more than makes up for it.

salad

1 small boneless skinless chicken breast per plate
Dried wild mushroom (either use the dried porcini found in any supermarket or wild mushrooms from Costco)
Pecans
Salt & pepper
Basil
Lettuce (I used spring mix)
Dried cherries
Brie
Bacon bits (real stuff)
Apple
Olive oil

In the food processor (or chop by hand, it will take forever..), toss a handful of dried mushrooms and pecans, chop until into very small pieces. Cut a large piece of wax paper and put it on the counter. Spread out as much of the mushroom and pecan pieces as needed (hint - a handful of each covers about 4 to 5 chicken breast, if you only need half that, put the rest in the fridge prior to pouring it on the counter), sprinkle basil, salt and pepper. Cover the chicken breast well and put on one side of the wax paper, take the other side and fold it over the chicken. Take a rolling pin and slightly but firmly pound the chicken until its about half an inch thick. Unfold the wax paper and roll the chicken once again on the mixture. Put a large non stick pan on medium and add two tablespoons of olive oil and spread it around. Add the chicken breast (if they don't all fit, you'll need to cook them in batches or use two pans). Cook until dark brown on either side. When done, transfer to cutting board and slice.

Meanwhile, arrange the salad on the plate(s). I use the order (per person) - lettuce (loads the plate), dried cherries (two tablespoons), pecans (about 8, crumbled), bacon (heaping tablespoon), Brie (about an 1/8 of a wheel), apple (1/4, julienned).

When chicken is cooked and sliced, carefully transfer onto salad in one or two go to maintain the "shape".

Drizzle with maple dressing.















maple dressing
200 ml maple syrup
200 ml olive oil
100 ml white wine vinegar
1 1/2 teaspoon dry mustard
1 teaspoon salt

Add all ingredients into a tall measuring cup (I use the one that came with the hand blender), and mix well using a hand blender.

tray baked chicken with spinach and couscous

This is one of my favourite recipe from Jamie Oliver's "Meals in Minutes", it is super easy and super good. It's one of those stand by recipes that I keep in mind for whenever we want to have chicken but aren't sure what kind of chicken to have.

Tray baked chicken
Page 104

Dried oregano
Sweet paprika
Salt & pepper
Pat of butter
Olive oil
4 x 6 ounce skinless chicken breasts
1 lemon
2 ounces cherry tomatoes
4 slices smoked bacon
A couple of sprigs of fresh rosemary

Turn the broiler on high heat. Heat a bit of olive oil and butter in frying pan turned on medium-high heat. Get out a large sheet of parchment paper (I use wax paper). Sprinkle over a good pinch of oregano, paprika and salt and pepper, then drizzle over some olive oil. Lay the chicken breast on top of the parchment paper and roll them in the flavour. Add to the hot pan and fry for 4 to 5 minutes, or until golden on both sides. While this is happening clear away the parchment paper.

In a roasting pan, quarter the lemon and chuck in the pan along with the tomatoes. Tip the chicken breast and any juice from the pan. Use tongs to arrange everything nicely, then lay the bacon on top of the breast. Put the frying pan back on a medium heat, add the sprigs of fresh rosemary to the pan, and move them around so that they get coated in the juice. Pop them into the roasting pan, then put the pan under the broiler for at least 15-20 minutes.

Served with couscous and spinach.

Excuse the enormous amount of spinach, they were on the verge of going bad.

creamy mushroom & spinach pasta

Tonight's meal is based on "creamy spinach & mushroom pasta" recipe in "Vegetarian, 100 everyday recipes". A few tweaks later and:

creamy mushroom & spinach pasta

12 oz gluten free penne
2 tablespoons olive oil
500 g mushrooms, sliced
3-4 cloves of garlic (heaping teaspoon of already chopped stuff if you're lazy like me)
1 teaspoon ginger
White wine
12 oz vegetable stock
2 tablespoons lemon juice
1 tsp dried oregano
250 g light cream cheese
12 oz frozen spinach leaves
1/2 cup fresh Parmesan
Salt & pepper

Cook the pasta in a large pan of lightly salted boiling water (I boil the water in a kettle to save a bit of time). When al dente, reserve a cup of cooking liquid, drain the remainder.

Meanwhile, heat the oil in a large frying pan over medium heat. Add garlic, ginger and mushrooms, cook while stirring frequently for about 8 minutes. Add in two small slugs of wine. Cook and stir for about two minutes. Stir in oregano, stock, lemon juice and cook for 10-12 minutes or until sauce is reduced by half.

Stir in cream cheese and spinach and cook over medium-low heat for 5-10 minutes. Add cooked pasta, mix well. Add in reserved water a bit at a time, mixing well, only add as much as you need or want. Add in Parmesan and remove from heat.

Season with salt and pepper. Garnish with pea shots.

leek & potato soup with tofu

I love soup, always have.  If I'm feeling up to making soup, I'll typically make minestrone (confession: I've never made one from scratch, I always use the slow cooker started package), Italian wedding soup, chicken or tomato base beef and veggie soup.  When planning this weeks meal, I decided to try a different soup, one that's pureed.  Now A hates soup, he believes that you eat your food, not drink it, so getting him to agree to have soup one night is a feat.

I found a leek and potato soup in the Meatless Mondays cookbook and added a spin to it.

leek & potato soup with tofu

3 red potatoes (not peeled), diced into small cubes (less than 1 inch)
2 small sweet potatoes, diced into small cubes (less than 1 inch)
2 leeks,
1 large shallot
4 tablespoons olive oil
salt & pepper
5 cups of vegetable broth (organic and low/reduced sodium)
2/3 of a package of organic extra firm tofu
1 1/2 cup of milk

Diced in small cubes (less than 1 inch). Cut the root off the leeks,  sliced in half lengthwise, thoroughly wash each half by gently opening the leaves all the way, chop off and put aside the leafy dark green sections, thinly slice the white and light green section. Dice the shallot.  Add the potatoes, leeks and shallot to a Dutch oven with the olive oil, heat on medium for 2-3 minutes.  Add a bit of water in the bottom of the pan so that there is about 1 cm.  Season lightly with salt and pepper, add the large pieces of the leeks on top.  Simmer for another 5 minutes.  Add the vegetable broth and let it start simmering; let simmer for 20 minutes.

After the 20 minutes, remove the soup from the heat and carefully remove the large leek pieces.  With a small measuring cup or ladle  carefully transfer 2 cups of soup to the blender, add a few pieces of tofu and blend for 10-15 seconds.  Transfer blended soup into a large bowl.  Repeat this until all the soup was blended along with the tofu.  Transfer the soup back into the Dutch oven.  Add milk and lightly season with salt and pepper.  Gently reheat.

Serve with sour cream or greek yogurt and garnish with chives (I used parsley)



*I need to remember to take photos through the process, I made crunchy cauliflower macaroni and completely forgot.