Pear Chutney Chicken Breasts

Pear Chutney Chicken BreastAdapted from Norene's Healthy Kitchen

Printable Recipe

Hands-on time: 10 minutes
Roasting time: 20-25 minutes or until the internal temperature is 160°F/°70C
Serves 4

Ingredients:
4 boneless, skinless chicken breasts
½ tsp powdered garlic
Salt & freshly ground black pepper
¼ - ½ tsp paprika
¾ cup Pear Chutney (or your favorite purchased chutney, Norene suggests apricot or peach)
2 tbsp lemon juice (½ small lemon) or apple cider balsamic vinegar
1 tbsp brown sugar
3 tbsp curry powder
1 tsp ground ginger

Directions:
1. Preheat the oven to 400°F/200°C.

2. In a small bowl, combine the rest of the ingredients and mix well.

3. Place a large spoonful of the chutney mixture in the bottom of an ovenproof casserole. Place the chicken breasts in a single layer and spoon more chutney over the chicken.

4. Roast uncovered for 20-25 minutes. Test for doneness (cut into the chicken which should not be pink or use an instant read thermometer. The chicken is cooked when it reaches 160°F/°70C.

Heavenly served with mashed sweet potatoes and a quick stir fry of beet greens & onions.

Pear Chutney

Pear Chutney From Preserve It!

Printable Recipe

Hands on time: 40 minutes

Cooking time: 2 hours

Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize or use the hot cycle in the dishwasher (Ruth’s note: See basic jam making tutorial.

Boiling water bath: 10 minutes

Resting time: the book says to let the flavors mature for at least a month. I used the first jar after 3 weeks and it was awesome.

Makes: 4 (250ml/8oz) jars

Ingredients:1¾ lb/800g pears, peeled, cored & cut into ¾” cubes
¾ lb/350g onions, chopped
¾ lb/350g green or red tomatoes, sliced
¼ lb/250g raisins, chopped
3 peppercorns, crushed
1 ¾ cups demerara sugar
½ tsp cayenne pepper
½ tsp ground ginger
1 tsp sea salt
2 cups cider vinegar

Directions:1. Add all the ingredients to a preserving pan or large heavy-bottomed stainless steel pan (I use my Dutch oven). Bring slowly to a boil, stirring to dissolve the sugar.

2. Reduce the heat and simmer, gently, uncovered, for about 2 hours or until the mixture thickens and takes on a dark caramel color, and a wooden spoon drawn across the bottom of the pan leaves a trail. Stir frequently toward the end of the cooking time so the chutney doesn’t burn.

3. Ladle into sterilized mason jars leaving ¼”/5mm headspace and making sure there are no air gaps. Lightly cover with lid. Process in a boiling water bath for 10 minutes, then cool for 24 hours and check the seal on the inner cover. It should be flat (no bounce room in the center of it) and stay sealed when you gently try to push up the lid at the edge. Tighten the outer ring.

4. Label the jars and store in a cool dark place and refrigerate after opening.
Allow the flavours to mature for at least a month before using.

Fall Farfalle with Brussels Sprouts, Pancetta & Pecans

Fall Farfalle with Brussels Sprouts, Pancetta & Pecans

Printable Recipe

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves 4

Ingredients:
250 g/9 oz farfalle or whatever you prefer
"Sauce":
2 cups Brussels sprouts (I prefer using smaller ones for this dish), halved with yellowed leaves & brown bottoms removed
¾ cup pecans, coarsely chopped
½ cup dried cranberries
1 thick slice pancetta (about ¼” thick), coarsely chopped
1/3 cup olive oil for frying the sage and for drizzling over the pasta just before serving
Sea salt & freshly ground pepper
4-5 fresh sage leaves
½ – ¾ cup Parmesan cheese, freshly grated

Directions:
1. Preheat the oven to 425°F/220°C

2. Line lipped baking sheet and/or cake tins with foil for easy clean up. Toss the Brussels sprouts with olive oil, salt & pepper and keep in one layer over to one side of the baking sheet to leave room for the chopped pecans, also in one layer.

3.Roast for 3-5 minutes and keep checking that the pecan pieces don’t burn. Remove them when they are toasty and reserve them in a shallow bowl.

4. Continue to roast the Brussels sprouts until they are golden on the outside and tender (another 5 minutes or so).

5. In the meantime, get the water boiling in a large Dutch oven and don’t forget to add salt once the water comes to a boil.

6. While the water is boiling and once the Brussels sprouts are roasated, sauté the pancetta in a large skillet over medium high heat until crispy.

7. At the same time, heat the olive oil in a small skillet until it’s hot (you'll know it's hot enough when a sage leaf sizzles as it hits the oil), add the sage leaves and cook until they lose that lovely grayish green start to brown (just a minute or 2) and remove with a slotted spoon. Taste one - it should be crispy. Set aside and use as garnish. Save the oil for the pasta as well.

8. Once the pasta is cooked al dente (5-7 minutes), drain and add to the pancetta in the skillet. Add the pecans, cranberries, Brussels sprouts and Parmesan cheese. Toss with a little of the sage oil and taste for seasoning. Sprinkle with the sage leaves.

Hummus with Jalapeno Cilantro Pesto

Hummus with Jalapeno Cilantro Pesto
From Blue Eggs & Yellow Tomatoes
Although I make two other hummus dishes that have been "favorites", this one now steals that honor.

Printable Recipe

Hands on time: 15 minutes
Makes 4 cups

Ingredients:
Hummus
2 cans ( 19oz/540ml) garbanzo beans/chickpeas, rinsed & drained, reserving ½ cup of liquid
½ cup plus 2 tbsp fresh lemon juice
1/3 cup tahini
1/3 cup extra virgin olive oil
3 large cloves garlic, minced
1 tsp salt
Pesto
1 cup cilantro sprigs, packed
1/3 cup flat leaf parsley, chopped
½ jalapeno peppers, stemmed & seeded
1-2 cloves garlic, minced
1/3 cup extra virgin olive oil
Salt & pepper

Directions:
To Make Pesto:1. Combine pesto ingredients in a food processor and blend until smooth. Transfer to a small bowl and taste for seasoning.

To Make Hummus:2. Drop garlic through the feeding tube with the motor running. Once the garlic is minced, add the rest of the ingredients to the food processor bowl. Process until smooth, adding more lemon juice or reserved chickpea water until it’s the consistency you like. Transfer to a bowl.

To serve: place the hummus in a serving bowl, make an indentation in the center and spoon pesto into the indentation. Swirl gently and serve with pita bread or multigrain tostito chips.

To store: place hummus & pesto in separate air tight containers and store in the fridge for up to 4 days.