Chicken Fingers

I have an empty nest.  My chicks have flown the coop, at least for 8 months out of the year.  Living without teenagers has definitely changed my cooking style.  Every now and then the child in me comes out and I crave to eat like a teenager.  I made  these the other night and they were awesome.

• 1 chicken breast per person cut into slices
• 3/4 cup milk
• 3/4 cup flour
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp paprika powder
• 1/4 tsp cayenne ( if you like it spicy )
• 3/4 tsp salt
• oil for frying ( I use coconut butter )
• large zip loc bag

1. Mix your flour and spices together and put into a large zip loc bag
2. Put milk into a large bowl and add chicken
3. Heat oil in frying pan, it should be 1/4 inch in depth
4. Shake chicken off and put into zip loc bag.  Close and shake until coated
5. Place strips into hot pan and fry from both sides until cooked ( about 2 minutes on each side )
6. Keep warm in oven until all have been cooked
7. Serve with your favourite sauce

Honey Mustard Sauce

• 1/4 cup honey
• 2 tbsp mustard

1. Mix together and refrigerate

Butternut Squash Casserole

This is a recipe that my mother  introduced to me.  Whenever I go home for a visit I ask her to make this for me. It’s a favourite dish at potluck gatherings as well.  Since my parents are vegetarian, we eat this casserole with a salad and mashed potatoes.

• 6 cups butternut squash peeled and thinly sliced  ( 1 medium squash )
• 2 heaping tbsp. flour
• salt and pepper to taste
• 3/4 cup scalded milk
• 1 clove garlic minced
• 1 1/2 cups cheese  finely grated ( gruyere, or pecorino )

1. Toss the butternut squash with flour , salt, pepper and cheese.
2. Layer in a buttered casserole dish
3. Add minced garlic to scalded milk, pour over the casserole.  Cover dish with tin foil
4. Bake in pre-heated oven for 45 minutes.  After 30 minutes take off the foil and finish baking.

Chicken Curry ( the bomb )

• 1 whole chicken cut into pieces
• 1 tblsp. tomato paste
• 3 tblsp. soya sauce
• 2 tblsp. olive oil
• 3 cloves garlic minced
• 2 tsp. fresh ginger minced
• 1 tblsp lemon grass ( paste from a tube, or 2 stalks fresh )
• 2 tblsp brown sugar
• 1 onion chopped
• 2 tblsp. curry powder
• 2 bay leaves
• 1 tsp salt
• fresh ground pepper
• 1 can coconut milk
• 2 tsp. patak’s curry paste.
• 1 litre chicken stock
• 3 potatoes
• 3 carrots

1. Place chicken in large bowl.
2. Add  the next 12 ingredients and toss around so the chicken is covered evenly. Let marinade for 2  to 12 hours.
3. Heat a skillet, add 1 tbsp olive oil, fry chicken until browned from all sides.
4.  Transfer to a larger pot. Add the coconut milk, curry paste and chicken stock.  Let simmer on med – low for 1 hour  Add potatoes and carrots.  Cook until tender.  Adjust seasoning if needed.  You can thicken the curry with a flour water paste if you like.
5. Serve with rice, quinoa, or naan bread.

Best big fat oatmeal cookies

• 1 cup all purpose flour
• 1 1/2 cups oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup melted butter
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 2 tsp vanilla extract
• 1 egg
• 1 egg yolk
• zest of one orange OR 1 1/2 cups raisins OR 1/4 cup coconut , 1/2 cup raisins, 1 cup chocolate chips

1. In a large bowl stir together sugars and melted butter
2. Add eggs and vanilla extract
3. Mix together flour, oats, salt and baking soda
4. Add to butter egg mixture and stir.
5. Now you can add  either orange zest or your other ingredients.
6. Scoop onto greased cookie sheet ( or use parchment paper )
7. Bake @ 325 for 9 – 11 minutes.  ( 9 minutes will give you chewier cookies )  They should be light brown around the edges.  Move to cooling rack right away and allow to cool.

Quinoa Patties

This recipe was a hit with “most” of the family.  Delicious for breakfast, lunch or dinner.  I served them with a chipolte mayo and tzaziki.

2 rounded cups cooked quinoa

1 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 cup shredded zuchinni

3 eggs

3 tablespoons all purpose flour

6 green onions, including white parts

1/4 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

2 cloves garlic, minced

1 tsp paprika

Olive oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, zuchinni, eggs, flour, green onions,, pepper, cumin, salt, and garlic .(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.