Tomato Greek-y Tuscan-y Chicken over Quinoa

I am having a hard time appropriately naming this meal... it has a greek/tuscan flair to it, I suppose. The original recipe called for ground lamb, which I am dying to try. I added a bunch of veggies to this recipe that the original didn't call for for either, but I think the sauce makes a great base for anything!

Source: Inspired by Company's Coming: 30 Minute Weekday Meals
Serves: 6 large servings

Ingredients:

• 4 chicken breasts, cut into bite sized pieces and cooked
• 1 tbsp of oil (I used the oil of the sundried tomatoes for extra flavour)
• 1/2 red onion, sliced
• 1 pkg of mushrooms, sliced
• 1 tbsp balsamic vinegar
• 10 sundried tomatoes, sliced (about 1/2-3/4 c.)
• 1 can of asparagus
• feta

Sauce:

• 1 small can of tomato paste
• 1/2 c. red wine
• 1/2 c. water
• 1 tsp of dried oregano
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• s&p

Instructions:

1. Whisk the sauce ingredients together in a bowl. Set aside.
2. Put the quinoa on, following the instructions on the package.
3. Cook the chicken in the skillet until browned on the outside and a tiny bit pink in the centre. Set aside.
4. Heat the oil. Soften the red onion and add mushrooms after about 5 mins. When the mushrooms release their liquid and are soft, deglaze with the balsamic vinegar and cook stiring continuously until the vinegar cooks down.
5. Add the sundried tomatoes, asparagus, sauce and chicken.
6. Bring to a boil and simmer for 5-10 minutes and until the chicken is cooked through.
7. Serve over quinoa and top with crumbled feta.

Comments:

This was a big hit, especially for a quick week night meal. I was just kind of making it up as I went, so I was glad it turned out! The spices give this thick, hearty dish an interesting flavour. The original recipe called for spinach wilted in at the end instead of asparagus. I wanted to use up the asparagus, so I added it and cooked spinach as a side with some evoo and garlic. But, it would be great with spinach or even black olives (bleck, olives, one of the few foods I hate!) I can't wait to try this with ground lamb.

Salmon with Mango Sauce

Source: Company's Coming: 30-Minute Weekday Meals

Ingredients:

For salmon:

• 3 tbsp lime juice
• 3 tbsp sweet chili sauce
• 4 salmon fillets
• salt and pepper
• 1 tbsp olive oil

Mango sauce:

• 1/2 can of mango in syrup, drained and juice reserved
• 1/4 c. plain yogurt
• 1 tsp lime juice
• 2 tsp sweet chili sauce
• 2 tbsp fresh cilantro

Instructions:

1. Combine the lime juice and sweet chili sauce together in a bowl. Brush it onto the salmon fillets and sprinkle with salt and pepper. Heat oil in a skillet. Add fillets and cook for about 5 minutes on each side, depending on thickness, continuously brushing with the chili/lime sauce. I doubled the sauce recipe.
2. Mango sauce: combine all of the ingredients in a food processor. Blend until smooth. Serve over salmon.

Comments:

This was SO GOOD! The salmon was crispy on the outside, but nice and moist on the inside. I served it with jasmine rice and snowpeas. I used the reserved mango juice to cook the rice and added the remainder of the mango (chopped), sliced green onion and chopped cilantro to the rice.

Chili Coconut Pork

Source: Company's Coming: 30-Minute Weekday Meals

Ingredients:

• 1 tbsp water
• 2 tsp cornstartch
• 1 tsp olive oil
• 1 lb pork tenderloin, sliced against the grain
• 1 tsp olive oil
• 2-3 peppers, julienned
• 1 onion, sliced
• 1 tsp finely grated ginger root (or 1/2 tsp ground)
• 1 tsp cumin
• 1/2 tsp dried crushed chilies
• 1-14 oz (398mL) can of light coconut milk
• 1/2 c. mango chutney
• 1 c. frozen peas

Instructions:

1. Stir water into cornstartch in a small cup/bowl and set aside.
2. Heat oil in a large skillet. Cook the pork until slightly pink. Set aside.
3. Add more oil, vegetables and spices. Cook for a couple of mins, until the spices are fragrant and the veggies are starting to soften.
4. Add the coconut milk and the chutney. Bring to a boil and simmer for 5 mins.
5. Add the pork, peas and cornstartch mixture. Bring to a boil and simmer for a couple of mins, until the sauce thickens and the peas are cooked.
6. Garnish with sliced green onion, serve and enjoy!

Comments:

I served this over brown rice with a side of broccoli. It would be delicious over basmati or jasmine rice. The broccoli side wasn't really necessary, as there were enough veggies in the dish, but I needed to use it up :) The flavour was very nice and light. I might use spicier chutney instead of mild next time or some red pepper flakes, because I did find it a teensy bit bland. Over all, this was very good and a quick weeknight meal.