Tag Archives: peppers

Easy Roasted Chicken Thighs, New Potatoes & Veggies

30 Jan

With the foodNURDling around, I don’t have a lot of spare time or free hands. A few days ago, however, while he slept blissfully in the early evening I headed into the kitchen to make dinner. It felt so good to be back in there after weeks away from the stove.

I had some chicken thighs, some potatoes, sweet peppers and cherry tomatoes. I didn’t want to make a lot of dishes, so on to a large roasting sheet they were to go. In a large bowl, I made a quick marinade with olive oil, paprika, thyme, garlic, salt and pepper and tossed in the chicken and halved new potatoes. In went the potatoes into a hot oven, followed by the chicken and finally the peppers and tomatoes (with just a little salt, pepper and olive oil). Forty-five minutes later I have moist, aromatic chicken, beautifully roasted potatoes that are creamy on the inside and crispy on the outside, and lovely, caramelized vegetables. There was almost no prep work and minimal clean up: perfect!

Serves 2.

Ingredients

4 chicken thighs (skin removed, if you like)
2 garlic cloves, minced
2 tb extra virgin olive oil
2 tb paprika
1 tb thyme
1 ts salt
1 ts black pepper
1 lb small potatoes, halved
1 sweet pepper, sliced
1 container of cherry tomatoes, scored on the top

Directions

1. Preheat your oven to 425F.
2. In a large bowl, combine the garlic, oil, paprika, thyme, salt and pepper. Add in the potatoes and chicken and toss to coat.
3. Line a large baking sheet with foil and spread out the potatoes in a single layer on one side. After 15 minutes, add the chicken (skin-side down if you kept it) and stir the potatoes around. Bake 15 minutes.
4. After 20 minutes are up, add the vegetables to the sheet (with their own salt, pepper and olive oil) and flip the chicken over. Bake for another 15 minutes.
5. When the  last timer goes off, remove the sheet from the oven and enjoy!

chicken thighs, potatoes, veg

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From the market: purple peppers.

26 Aug

The St. Lawrence Market in downtown Toronto is one of those places that everyone should check out as often as possible. It houses every food product under the sun from bread to meat to fruit to fish to dessert to vegetables…and so on. My husband and I popped in a couple of weeks ago and found some beautiful purple peppers, which I’d never seen before. The lady selling it recommended that we eat them raw, as once they’re cooked they lose their colour.

OK: salad it is!We ended up throwing some figs in there and made a dressing with 3 parts olive oil, 1.5 parts fig-balsamic vinegar, salt, pepper and lemon juice. The purple peppers were crisp and less sweet than the red, orange & yellow ones in the salad. Will definitely pick them up again next time we go!

Orange-Ginger-Lime Soup

17 Aug

So comforting on cold days and super easy to make! Ingredients can be added or removed per your tastes. Whatever is in the fridge will work! (If you add mushrooms, though, put them in last. They shrivel up pretty quickly.)

Serves 4.

Ingredients

2 c orange juice
2 c chicken/vegetable stock
2 packages soba noodles
1 red/green/yellow pepper, sliced
1 carrot, shredded
1/2 cabbage, shredded
1/2 onion, sliced
12-16 shrimp, shelled
2 ts soy sauce
1 tb ginger, grated
1 lime
1 tb hot sauce (*less if you don’t like things too spicy)

Directions

1. Bring orange juice and broth to a boil.
2. Reduce heat to medium and add grated ginger and vegetables. Cook 2 minutes.
3. Add soy, juice of one lime and hot sauce. Taste and adjust if necessary. If it’s too spicy, add a little more oj.
4. Toss in shrimp and noodles. Cook 3 minutes.
5. Remove from heat and slurp away!

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