Tag Archives: handmadehealth

caponata2

Caponata

 

I discovered this recipe in River cottage-veg by Hugh Fearnley-Whittingstall. I modified the recipe slightly, making it simpler to make and added a little more heat and vinegar by adding hot pickled banana peppers. This appetizer spread is best made a day or 2 in advance to allow the flavors to mellow . Store in covered containers in the fridge and it can last for weeks. It’s best served  at room temperature and is delicious on dried crostini’s for a dinner party. This makes approx. 2 cups.

Caponata
 
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Author:
Recipe type: appetizer
Serves: 6
Ingredients
  • 1 large eggplant
  • 2 TBLS olive oil
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 6 chopped tomatoes or 1 14 oz can of diced tomatoes
  • 2 stalks of celery finely diced
  • 2 TBLS balsamic vinegar
  • 1 TBLS honey
  • 1 TBLS dark chocolate powder
  • 2 TBLS capers
  • 2 oz. pitted kalamata olives
  • 2 large TBLS diced pickled banana peppers
  • Salt and pepper to taste
Instructions
  1. Chop eggplant into rough 1 inch cubes and add to medium size hot pot with olive oil
  2. Fry the eggplant for about 5 minutes stirring occasionally until golden and tender
  3. Add onion, celery and garlic and continue to stir for another 5 minutes
  4. Add tomatoes , olives,capers, coco,balsamic,honey,olives and honey
  5. Cover with a lid and continue to cook and stir occasionally at least 30 minutes. You want to ensure all the eggplant is well cooked along with the rest of the veggies.
  6. Remove pot from the stove and use a stick blender to chop and blend a few times
  7. You don't want to over mix this as you still want texture.
  8. Add salt and pepper to taste and add chopped banana peppers and leave to cool.
  9. Once cool, place in a sealed container in the fridge until ready to serve
  10. Serve with diced parsley.

 

chickensatay

Chicken satays

My son has been yelling for chicken satay’s lately ever since we went to a Malaysian restaurant in our neighbourhood. To get away from too much sodium and the possibility of gluten in the soy sauce, I finally made my own. Although my son says they’re not as good as the restaurant ( I suspect it’s the salt content), he still ate them ravenously off the stick including the cucumber salad that accompanied it.  Although there are a multitude of recipes off the internet, I looked for the easiest that best emulated the flavours I was looking for. These are flavourful and tender and once marinated, very fast to make.

Chicken satays
 
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Author:
Recipe type: Appetizer/dinner
Serves: 4
Ingredients
  • 4 chicken boneless chicken thighs
  • wooden skewers soaked in water
  • Marinade:
  • ¼ cup fresh lemon or lime juice (approx 2 lemons or limes)
  • 4 cloves of garlic
  • 1 cup light coconut milk
  • 2 TBLS finely grated ginger
  • 2 tsp curry powder
  • ½ tsp chili flakes
  • 1 TBLS brown sugar or honey
  • 1 TBLS low sodium gluten free soy sauce
  • Peanut sauce:
  • ¼ cup sauce from above recipe before marinating
  • 1 TBLS brown sugar or honey
  • 3 TBLS peanut butter
  • salt to taste
  • Cucumber salad:
  • 1 sliced cucumber
  • 1 TBLS juice of lemon or lime juice
  • ¼ tsp grated ginger
Instructions
  1. In a shallow dish, place 10 bamboo sticks in warm water and leave to soak 20 minutes
  2. Mix up sauce and reserve ¼ cup for the peanut sauce side
  3. Slice thighs ¾ inch strips and add to marinade
  4. Cover and refrigerate for at least 2 hours
  5. Using bamboo skewers, lace chicken until you have about a 3 inch length
  6. Preheat oven to 400 degrees and bake chicken approx. 15 minutes.
  7. Turn on broiler and place chicken close to broiler for the last 5 or so to brown
  8. While the chicken is cooking ,add reserve marinade in pot and heat
  9. Add peanut butter and seasoning
  10. Add water if too thick and serve warm
  11. Place cucumber salad on the base or side with skewers and sauce