Sunday, January 19, 2014

Szechuan Green Beans

1 tbsp (15 mL) canola oil
Fortune Gardens restaurant is very close to where I work and has long been a favourite restaurant for lunch for a large group and one of favourite dishes there has been Szechuan green beans. I have had them at other places, but like theirs is the standard that I judge all others.  I decided to try making some to go along with the 5 spice beef pot roast and was pleasantly surprised at the results and how easy they were to make.

1 tbsp of oil (I used coconut oil)
1tsp sesame oil
1/2 lb green beans, stem ends trimmed
2 tsp grated fresh ginger
2 large garlic cloves, thinly sliced
4 green onions, chopped
1 tbsp (15 mL) soy sauce
1 tsp fish sauce
1 small squirt Sriracha (chili paste), or to taste

Heat a heavy pan or wok over medium-high heat and add the oils and add the beans

 stirring often until they start to turn golden. Add the ginger, garlic, green onions.

Saturday, January 18, 2014

5 spice slow cooker pot roast

Here we are again in the deep dark depths of winter with short grey days, comfort food calls.  I love long slow cooked meat, that is really my comfort food, so on Sunday I had a lean beef pot roast that I wanted to cook for Sunday dinner and to make things even simpler I used the slow cooker. I wanted to inject some flavour and so decided to try cooking a pot roast with asian flavours, specifically 5 spice powder.

This fed 6

3lb pot roast
2 tablespoons of 5 spice powder
1 large onion sliced
2 garlic cloves sliced
thumb size piece of ginger finely chopped
1/4 cup of soy sauce
1/4 cup of mirin
small bunch of cilantro

Rub the beef with the five spice powder and a little salt.

Place the sliced onion in the bottom of the slow cooker.

Place the beef on top and add the remaining ingredients.

Saturday, January 4, 2014

Chicken breast with yogurt and potatoes

It is January, and that means only one thing new years resolutions.  I, like the vast majority of the western world, every year resolves to get in to shape and lose weight.  This year I have an added resolve to lose 17lbs by June 27 when I retire, I want to look good at my retirement party and I want to be in good shape to enjoy a long healthy retirement.  I publicly declaring this to make me accountable. So the first thing to do is start tracking everything you eat, stepping up the activity and cooking lighter.

Boneless skinless chicken breasts are one of the best choices when cooking light, but they can be so dry and tasteless, so my challenge is find ways to make them moist and tasty with out adding too much fat.  For Christmas this year my Father bought me a mandolin, something I have been wanting for a while and this was the first time using this to slice my potatoes, and it was great, quick and easy to clean up.

I sliced them fairly thin so that they would cook quicker.

Feeds two

2 medium to small potatoes sliced fairly thin
1/2 tablespoon of olive oil
2 chicken breast
1/2 cup of low fat plain Greek yogurt
1 clove of garlic grated or put through a garlic press
1/4 cup of grated parmesan cheese

Toss the potato slices in the olive oil and salt and pepper and place in the bottom of small roasting tin.