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Basil Garlic Spaghetti Sauce

Foods always bring me back to places, and this Basil Garlic Spaghetti Sauce is no different. This sauce reminds me of summers spent up at the cottage with my Grandmother. Lazy days spent fishing by the dock and feeding the ducks, or biking into town and splashing in the lake were always accompanied by a comforting spaghetti dinner. When the summer ended and we were no longer enjoying the freedom of cottage life, my sister and I would beg my Mom to make Grammy’s sauce, so much so that we ate it weekly. Even today, whenever I make this sauce, my sister will come into the kitchen and ask if I’m making Grammy’s sauce.

Here is the handwritten recipe she gave to my Mom years ago, that we still use today. I’ve changed just a couple of things in her recipe to have it suit me – switched out ground beef for ground turkey and took out the onion. It doesn’t effect the flavor as the sauce is simmered for an hour!

Basil Garlic Spaghetti Sauce (serves 4-6)

Ingredients

1 tbsp olive oil
1 lbs ground turkey
4 cloves garlic, chopped
2 cups crushed tomatoes
1 tbsp sugar
2 tbsp dried basil
salt & pepper to taste

Directions

In a medium pot, heat olive oil over medium heat.

Add the ground turkey and garlic, crumbling until meat is browned.

Add the crushed tomatoes, sugar and basil.

Bring to a boil, reduce heat, cover and simmer for an hour.

After the hour, season to taste and serve over spaghetti.

So there’s a favourite family recipe of my Grammy’s Basil Garlic Spaghetti Sauce, hope you enjoy it as much as we do.

- Lou

Coconut Crusted Chicken Strips

So I’m going through a bit of coconut phase right now. And a chipotle phase. And a Beatles phase. And a cakey-sugar-coated-doughnut phase. Which is definitely the worst of all my phases. I can confirm that sugar induced headaches do exist. Need I say more?

I had coconut crusted chicken breasts a few months ago at an event I attended and ever since then, I’ve wanted to recreate them. After a couple of attempts I realized that they were too sweet and missing a little tang. So I added a little chipotle. Seriously, chipotle and coconut are a match made in heaven. It’s not too heavy on the chipotle, it is used more to create a balance between the savory and sweet side of this dish.

Now that I’ve done my obligatory this-is-a-food-blog-must-discuss-food intro, I can talk about what I really want to talk about. I mentioned it on Twitter the other day: the fact that Here There and Everywhere is most definitely, without a fact, the most underrated Beatles song ever. I mean, how can you not wish that Paul had written this song about you? This is definitely one of, if not the best, Paul McCartney love song. And that’s saying a lot considering he has made a career out of writing, literally hundreds of “silly love songs”. He also said that along with Blackbird, this is his favourite song he’s ever written. I’ll stop with the facts now.

Seriously. How can you not love that song?

Coconut Crusted Chicken Strips (serves 2-4)
Recipe by Lou

Ingredients
1 lbs chicken breasts cut into strips
1/2 cup flour
2 tsp chili powder
1/2 tsp dried basil
1/2 tsp dried parsley
salt and pepper to taste
2 eggs
1 tsp Chipotle hot sauce
1 1/2 cup unsweetened flaked coconut

Directions

Preheat oven to 375 and grease a baking sheet with a little oil.

Using three bowls prepare the ingredients. In the first bowl whisk together the flour, spices, salt and pepper. In the next bowl whisk the egg with the Chipotle hot sauce. In the last bowl, place the flaked coconut.

To prepare the chicken strips, coat in flour mixture. Next, dip in the egg mixture, allowing any excess to drip back into the bowl. Next, coat in the coconut.

Place on a baking sheet and bake for 18-20 minutes or until cooked through.

I like to serve these Coconut Crusted Chicken Strips with a little more Chipotle sauce on the side.

- Lou

Chicken Chili

I’m glad that today is another Secret Recipe Club reveal day because I’m suffering from major writer’s block. If I wasn’t going to talk about the lovely Angela from Angela’s Kitchen you might be stuck reading about how I’ve been listening to Carry This Picture by Dashboard Confessional on repeat all weekend. Or my obsession with Beatles cover bands. And donuts. And Carey Grant.

Anyways, Angela’s Kitchen is a wonderful site and a great resource for a variety of recipes for people with dietary restrictions. She has great sections for gluten free and dairy free recipes. I was inspired by her Slow Cooker White Chicken Chili, I’ve always loved chili but have never had a white chicken chili. I’m so glad that I tried this because it is one of my favourite comforting meals. It’s so easy and packed with flavor, I adapted mine to cook on the stove top, but I’m sure it would be just as good in a slow cooker.

Chicken Chili

Ingredients

1 1/2 tbsp olive oil
2 lbs chicken thighs, cut into bite sized chunks
1 onion, chopped or grated
2 cloves garlic, crushed
1 12 oz can spicy diced tomatoes and red pepper or just plain diced tomatoes
1 4 oz can diced green chiles
1 tsp dried oregano
1 tsp coriander
1 1/2 tsp cumin
1/2 28oz can white kidney beans
2 1/2 cups chicken broth
1/3 cup cheddar cheese

Directions

In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5 minutes. Stirring occasionally.

Add onions and cook for 3 minutes. Add garlic and cook for another minute.

Next, pour in diced tomatoes, green chiles, oregano, cumin and coriander. Cook for another 1-2 minutes, stirring to coat.

Add in beans and chicken broth. Bring to a boil and simmer for 15-20 minutes.

Finally, add in cheddar and serve.

Give this Chicken Chili a try, it’s a nice change from your typical ground beef and beans chili.

- Lou

Appetizer Meatballs

I know there are others out there like me, we’re the ones who are just not really into the Superbowl. Football isn’t really my thing. I’m more into figure skating, or soccer, or food. Which isn’t a sport, but it should be. So while North America is gearing up for the big game, I’m gearing up for the big night. We’re well on our way to The Oscars; The Critics Choice are a distant memory and The Golden Globes have come and gone, all that’s left is that coveted golden statue, Oscar. You see, there are tons of Oscar categories that unfortunately, go unnoticed. One of my favourite “under the radar” categories is the Best Original Score. Have you ever taken the time to listen to a score? They are beautiful, and they add so much to a film.

It’s only recently that I’ve begun to notice scores, but I’m so glad that I did. Not only are they stunning, they help me concentrate. Everyone has those times when things have to get serious. You throw your hair into a messy bun and set a plan to get all your readings done, or to reply to all of your emails or to write a couple of blog posts. It’s during those times when focusing is necessary that I turn to film scores to help me concentrate. One of my favourite websites, 8tracks.com has amazing playlists of movie scores. This is one of my current favourites as well as this playlist. Also, as you all know I love Harry Potter so naturally, I love listening the Harry Potter scores, they bring back so many memories.

Appetizer Meatballs (makes 40 small meatballs)
Recipe by Lou

Ingredients

1 1/2 lbs minced pork
1/4 cup milk
1/4 cup Parmesan cheese
1 egg
1/4 cup flour
2 1/2 tsp paprika
3/4 tsp cayenne
3/4 tsp cumin
3/4 tsp oregano
3/4 tsp black pepper

Directions

Preheat oven to 375 degrees.

In a large bowl, mix together all ingredients for the meatballs.

Using your hands, roll out 40 small meatballs. Place on a lightly oiled baking sheet.

Cook in the oven for 25-30 minutes or until fully cooked. Serve with toothpicks.

Have a great Superbowl Sunday everyone, I’ll be off listening to my film scores.

- Lou

Roasted Sweet Potato Soup

I can’t think of a better way to start the week other than with this Roasted Sweet Potato Soup. It’s utterly packed with vitamins and goodness and of course, flavour! It’s a dark and gloomy morning as I sit to write this post, and all I can think about is enjoying a warm and bright bowl of this soup when I get home tonight.

Sometimes, I get bored of soups – actually I get bored of most things at some point. However, I think I get bored more easily by soups and sandwiches. I don’t really know why since there are hundreds of flavor combinations to enjoy, but sometimes they’re just dull. Not this soup though – packed with rosemary and a touch of natural sweetness; it’s quickly become one of my favourites. This soup was my Mom’s idea – we both love sweet potatoes, and were craving soup, so, this soup was developed. It’s perfect for Meatless Monday and any weeknight in general. Here’s the thing people, soups are so easy to make and nice and healthy. This one is vegan but if you wanted to add a little cream or milk, I don’t see why not.

Roasted Sweet Potato Soup (serves 4-6)

Ingredients

3 medium sized sweet potatoes, peeled and cut into 1 inch cubes
1 large carrot, chopped
1/2 stalk celery, chopped
3 cloves garlic
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp dried rosemary
3 cups vegetable broth (or chicken broth)
1 tbsp lemon juice
1/8 – 1/4 tsp cayenne pepper, to taste

Directions

Preheat oven to 400.

Place chopped vegetables and garlic in a roasting pan – toss with olive oil, salt, pepper and 1 tsp of rosemary.

Roast for 20 minutes.

Remove from pan and add to a large soup pot. Cover with broth and add the remaining rosemary. Bring to a boil and simmer for 40-45 minutes.

Puree with the soup with an immersion blender or a regular blender. If using a regular blender, puree the soup in batches.

Stir in lemon juice and cayenne pepper.

Well I’m off to battle the gloominess outside but am eagerly awaiting this bowl of this sunshine when I get home!

Here’s to a great week,

Lou

Basil Garlic Spaghetti Sauce

Coconut Crusted Chicken Strips

Chicken Chili

Appetizer Meatballs

Roasted Sweet Potato Soup

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