Calvary Chapel Westside

Lemon Herb Couscous Salad

2019-04-19

YOU WILL NEED

1 1/2 cups dried Israeli couscous, also called pearl couscous

Salt and fresh ground black pepper

1/4 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 teaspoon finely grated lemon zest

2 to 4 tablespoons fresh squeezed lemon juice, depending on taste

1 medium English cucumber, diced

1 large tomato, diced

1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

1/4 cup chopped walnuts, toasted

1/4 cup raisins, we love golden raisins

DIRECTIONS

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Easy Chicken Cordon Bleu

2019-04-05

Ingredients

Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
Oil spray
2 small chicken breasts, around 6-7oz/180-210g each
Salt and pepper
4 slices swiss cheese (Note 1)
4 to 6 slices of ham, about 2.5oz/75g (Note 2)
3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard

DIJON CREAM SAUCE (MAKES 1 CUP)

1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk (Note 3)
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated

Instructions

Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
Cut a pocket into each chicken breast.
Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

DIJON CREAM SAUCE

Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, add salt and pepper to taste. Serve with chicken.

Creamy Mushroom and Spinach Orzo

2019-03-29

Ingredients

1 tbsp olive oil
1.2 lb / 600g mushrooms , sliced (I used button mushrooms)

ORZO / RISONI

3 tbsp butter, unsalted
3 garlic cloves , minced
1 small onion , finely diced
3 tbsp flour
1 1/2 cups / 375 ml milk
3 cups / 750 ml chicken broth
1 1/2 cups orzo / risoni, uncooked
1/2 tsp salt
Black pepper
3/4 cup parmesan cheese , grated
8 oz / 250g frozen spinach (1 box), thawed, excess water squeezed out

GARNISH (OPTIONAL)

Extra parmesan cheese
Finely chopped parsley

Instructions

Heat the olive oil in a large non stick pan over high heat (if you aren't using non stick, use more oil).
Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
Add the flour, stir it in and cook for 1 minute.
Add the milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
Increase heat to medium high. Add the orzo/risoni, salt and pepper, stir once, then put a lid on (Note 2). Bring it to a simmer, then leave it to cook for around 8 to 10 minutes or until the orzo/risoni is cooked but still slightly firm, and it is still quite saucy. Note: If you have a strong stove, turn it down slightly so it just simmers).
While the orzo is cooking, break up the spinach into little pieces with your fingers.
Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Check if more salt or pepper is required.
Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired.

Creamy Tomato & Spinach Pasta

2019-03-15

INGREDIENTS

1/2 lb penne pasta($0.89)
1 small onion ($0.25)
2 cloves garlic ($0.16)
1 Tbsp olive oil ($0.16)
15 oz can diced tomatoes ($0.59)
1/2 tsp dried oregano($0.03)
1/2 tsp dried basil($0.03)
pinch red pepper flakes (optional) ($0.02)
1/2 tsp salt ($0.03)
freshly cracked pepper to taste ($0.05)
2 Tbsp tomato paste ($0.11)
2 oz cream cheese ($0.48)
1/4 cup grated Parmesan ($0.42)
1/2 9 oz. bag fresh spinach ($0.50)

INSTRUCTIONS

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Skinny Zucchini Banana Chocolate Chip Muffins (healthy, low-fat)

2019-03-01

INGREDIENTS
1 1/2 cups whole wheat pastry flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 small to medium ripe bananas, mashed
1 teaspoon melted coconut oil
1/4 cup honey
1 teaspoon vanilla
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
2 tablespoons unsweetened applesauce
1/3 cup nonfat plain greek yogurt (I used Fage)
1/2 cup mini or regular chocolate chips (I like mini)

INSTRUCTIONS
1. Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
2. Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
3. In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
4. In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter -- we want moist muffins! Gently fold in 1/2 cup of chocolate chips.
5. Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that's okay -- we're making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!

Orecchiette Pasta with Chicken Sausage

2019-02-15

INGREDIENTS:

14 oz package Italian chicken sausage, casing removed
12 oz uncooked pasta (or brown rice or quinoa pasta for gluten-free)
6 1/2 cups fresh broccoli florets, no stems (16 oz)
5 cloves garlic, smashed and chopped
1/4 cup grated Pecorino Romano or Parmesan cheese
2 tbsp olive oil, divided
kosher salt and fresh cracked pepper

DIRECTIONS:

1. Bring a large pot of salted water to a boil.
2. Meanwhile heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; remove from heat.
3. When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente.
4. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
5. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage.
6. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
7. Add 1/2 cup of reserved pasta water and mix well adding more if needed.
8. Serve in pasta bowls with additional grated cheese on the side, if desired.

Read more at https://www.skinnytaste.com/orecchiette-pasta-with-chicken-sausage/#rVogAE3PmjfI7ZvH.99

S'mores Cookie Bars

2019-02-08

INGREDIENTS:

1/2 cup butter, softened
2/3 cup light brown sugar
1 egg
1 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cups All-Purpose Flour
3/4 cup fine graham cracker crumbs
1/2 cup marshmallow cream
1/2 cup chocolate semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
2. Beat together the butter and sugar. Mix in the egg and vanilla.
3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
6. Let cool before cutting and serving.

Easy Sesame Chicken

2019-02-01

INGREDIENTS

CHICKEN
1 large egg
2 Tbsp cornstarch
1 pinch each salt and pepper
1 lb boneless skinless chicken thighs
2 Tbsp cooking oil

SAUCE
1/4 cup soy sauce
2 Tbsp water
1 Tbsp toasted sesame oil
3 Tbsp brown sugar
1 Tbsp rice vinegar
1 tsp grated fresh ginger
2 cloves garlic, minced
1 Tbsp sesame seeds
1/2 Tbsp cornstarch

FOR SERVING
4 cups cooked jasmine rice
2 whole green onions

INSTRUCTIONS
1. First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
2. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
3. Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
4. Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
5. Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
6. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

Baked Mushroom Rice

2019-01-25

Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes

Ingredients
1 1/3 lb mushrooms , quartered
3 1/2 tbsp butter , melted (hot, not cooled)
2 - 3 garlic cloves , minced (I use 3 - nice and garlicky!)
Salt and pepper
1 1/2 tbsp olive oil
RICE:
1 1/2 cups long grain rice , uncooked
1 1/2 cups chicken or vegetable broth , low sodium
1 1/4 cups water
1 tsp dried thyme
1 tsp garlic powder
FINISHES:
3 shallots / green onions / scallions , finely sliced
1 - 2 tbsp butter , optional

Instructions
1. Preheat oven to 180C/350F.
2. Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
3. Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.
4. Mix and shake the pan to spread the rice out evenly.
5. Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
6. Drizzle over olive oil.
7. Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
8. Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

Vegan Corn Chowder

2019-01-18

INGREDIENTS
4 ears corn shucked and steamed
2 large red potatoes peeled and chopped
3 tablespoons coconut oil or olive oil
1 large white onion
5 cloves large garlic minced
3 large carrots peeled and chopped
3 large stalks celery chopped
1 large red bell pepper cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup full-fat canned coconut milk
2 cups water or vegetable broth

INSTRUCTIONS
1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
2. Use tongs to remove corn from the boiling water and place on a cutting board.
3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.