Prosciutto wrapped chicken stuffed with goat cheese and dates

Everyone now and then, we have someone in for dinner on a weeknight. This invitation also comes with a glimpse into the chaos of life mid-week, when you haven’t vacuumed or tidied, and there is a strong possibility of a few articles of clothing or some wet towels on the floor, and if you’re at my house, there may be coffee cups in random locations that you’ve forgotten to put in the dishwasher.

I am always looking for something simple and easy to make to serve to weeknight dinner guests. I assume they don’t want to eat leftover tacos (because there never are any, ha!) or scrambled eggs with whatever sad veggies I find in the crisper.

This is a recipe I like to keep in my back pocket since it is easy to make, doesn’t require very many ingredients, and those ingredients are easy to find (or substitute). You can also make this in advance to pop in the oven when your guests arrive. Continue reading “Prosciutto wrapped chicken stuffed with goat cheese and dates”


The Hot & Spicy Weekend: Homemade Thai Red Curry

Sometimes you want to come home from work, strip down to your unmentionables, pour yourself a stiff drink, and eat an astonishing amount of Thai food.

Don’t let me frighten you away! The actual culinary skill involved for this homemade Thai Red Curry is very little: can you make a blender drink? You can make this. I will admit, though, that assembling the ingredients can be a bit piddly. But that’s ok – one trip to a decently stock Asian market should have you ready to go. I first made this dish while I was at home in Newfoundland visiting my family –  if I could track down the ingredients in the land of Fish n Chips, I’d wager you can find them where you are, too.

This recipe is a mish-mash of dozens I have read. I can’t make any guarantees towards authenticity but it is delicious.

Thai Red Curry Chicken and Veggies

For the red curry paste:

15-20 dried red chilis, soaked in hot water for 10 minutes (I used 20)

1 shallot, chopped, or 1/4 cup of red onion, chopped

1/2 a red pepper, chopped

2 stalks fresh lemongrass, chopped (tender parts only – remove the outer tough layer) or 3 TBSP frozen sliced lemongrass

5 cloves garlic, chopped

2 tbsp kaffir lime leaves (often sold frozen in a package – they look like large, lime scented bay leaves) or substitute the zest of 2 limes

3 tsp red chili sauce, such as sriracha

2 thai bird’s eye chilis (optional – only if you like things VERY spicy)

One 2-inch piece of galangal or ginger, sliced

1 tbsp of chopped fresh coriander (aka cilantro) stems

2 tbsp tomato paste

2 tbsp fish sauce

1 tbsp soy sauce

1 tsp cumin

1 tsp sugar or equivalent amount of sweetner of your choice

2 tbsp chili powder

3 tbsp fresh lime juice

3 tbsp coconut milk (optional – if you have trouble pureeing)

For the assembly:

1 large can of coconut milk (unsweetened)

1 small can of bamboo shoots, drained and rinsed

1 lb boneless, skinless chicken breasts or thighs cut into bite sized pieces (use instead: beef, shrimp, or tofu)

Assorted veggies: eggplant, green beans, red pepper (optional)

For Serving:

Steamed rice

Lime wedges

First, mix yourself a cocktail. Next, lay out everything you will need

Soak your dried chilis in hot water. Doesn’t that look like the devil’s hot tub? Yikes. Anyway, while your chilis are soaking, chop your other ingredients.

Clockwise from top – your soaked red chilis, shallot, garlic, galangal (or ginger), lemongrass, kaffir lime leaves (or zest of 2 limes), thai bird’s eye chilis (optional), chopped coriander (aka cilantro) stems.

Stuff everything into your magic bullet cup (if you’re me ) – or add everything to your blender. If the lime juice/fish sauce/soy sauce is not enough liquid to get things moving, add a few tbsp of your coconut milk.

Why, hello! It’s your new friend, Thai Red Curry paste! Now…please taste a miniscule amount. Literally dip your pinkie finger in and taste this tiniest bit because this is the concentrated paste and as such, it is very, very strong. Adjust as necessary – if you can’t taste the lemongrass, add more. If you find it too sour, add more sugar or tomato paste. Not savoury enough? Add a little more soy sauce or some salt. Is it very spicy? Consider that the coconut milk will calm that. Way, way, way too spicy for you? Add a little more lime juice to calm the heat.

The next step is to sautée your chicken (or whatever protein you wish) just until no longer pink in the middle. About 3-4 minutes per side over medium heat. Set aside.

Now add a little oil to your pan along with 2 to 4 tbsp of your curry paste and apologize for your terrible photo (I’m sorry). For a milder curry, use 2 tbsp of paste; if you like it spicy like we do, use 4 tbsp. The point of this awful photo is to show you that as you cook your red curry paste, it will begin to darken and become fragrant. At this point, add your coconut milk and stir until combined. Then add your veggies (if using), bamboo shoots, and chicken and allow to simmer for 10-15 minutes until veggies are tender and your whole kitchen is engulfed in the smell of Thai food. Serve over steamed rice with lime wedges as a garnish.

Now, eat a ridiculous amount and enjoy. Happy weekend!

P.s. But Julia, you didn’t say what to do with all my leftover curry paste? Leftover red curry paste can be portioned out in tbsp into plastic sandwich bags or containers and frozen for future use. Just defrost your portion of curry paste and proceed with the recipe. A little work upfront makes a lot of lazy weekend suppers, huh?

Chicken Soup with Chicken-Chickpea Dumplings

Sometimes you want to be comforted by your meals. In winter, this often means reaching for another serving of a cheesy casserole or curling up on a stormy day with a big plate of nachos – and there is nothing wrong with that, on occasion.

Making this recipe only further convinced me that there are gratifying, stomach-filling recipes that fit the comfort bill without necessarily bogging you down under thousands of calories.

I came across this recipe purely by accident and found it to be both delicious and very filling – not to mention being egg free, dairy free, low carb and just good for what ails you! It was so filling, in fact, that I could not finished the bowl above. I fed this soup to quite a few friends who dropped by for a visit and 4 dumplings were an average sized portion, 6 for a very hungry person.

Try not to skip the fresh herbs, they really elevate the soup to another level.

Oh, and my recipe is loosely based on this one. I actually found the dumplings to be a bit too dense for my taste. The recipe below will have my adjustments so they are a little more tender.

To make the dumplings, you will need chickpea flour. Before you groan about hunting down an unusual ingredient, let me tell you: chickpea flour is super easy to make. You simply whizz dried chickpeas in your food processor/blender/coffee grinder/whatever. I used a magic bullet and it worked a treat, my only complaint being that it was so loud!  Dried chickpeas can be found at your local grocery store, health food store or bulk store.

Chicken and Chickpea Dumplings (Gundi) in Chicken Soup

Adapted from Encyclopedia of Jewish Food by Gil Marks


  • 1 pound ground chicken
  • 1.5 cups chickpea flour 
  • 2 medium yellow onions, grated
  • 3 tablespoons vegetable oil or 1 large egg, lightly beaten
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • About 1 teaspoon salt
  • About 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • About 2 tablespoons water


  •  2 quarts/boxes chicken broth
  • 1 large onion, thinly sliced
  • 2 stalks celery, chopped
  • 1 tsp olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground tumeric
  • Salt to taste
  • Assorted chopped fresh herbs: any combination of basil, parsley and cilantro

1. In a medium bowl, combine all the meatball ingredients, adding enough water to form a mixture that is smooth but not sticky. Refrigerate until firm, at least 3 hours. Using moistened hands, shape into smooth 1-inch balls, about the size of golf balls.

2. In a large pot, add the olivie oil, sliced onions and celerey and cook until beginning to soften, about 5 minutes.  Add the chicken broth to  lemon juice, turmeric, and salt and simmer for 10 minutes. Add the gundi, cover, and simmer until the gundi are tender, about 40 minutes.

3. Add some chopped fresh herbs to your soup bowl. Spoon dumplings and broth over herbs and serve.

Add chickpea flour (easy to make at home!) and  grated onions

Spices and fresh herbs flavour the dumplings and the soup

Add your ground chicken and blend thoroughly with your impeccably clean hands

Make sure your mixture is well blended – it will be dense

Form your chilled mixture into balls – ready for a long simmer in hot broth

Add your fresh herbs and serve

Garlic, Garlic, Garlic

There are some major changes happening in my life so the blog format will be changing, too. However, the explanation can wait…recipes first, chitter chatter later.

This post may result in an incredulous e-mail from my mother but…I have discovered a new way to roast a chicken. I realize that’s kind of like saying “I discovered a new way to roll a wheel” but, hey, try it.

This chicken is very loosely based on the Judy Rodgers’ version (of Zuni Café fame). Basically, you wash, pat dry and salt a chicken as soon as you know you want to have it for dinner. The original recipe states 24 hours but I usually only figure out dinner the day of.

You salt and pepper the whole chicken (be liberal, it’s ok), put the chicken back on a platter and stick it in the fridge. The cold, dry air of your refrigerator will help yield a crispy chicken skin and extremely juicy meat.

Take the chicken out of the fridge about an hour before you intend to cook it so that it can come to room temperature. A cold chicken won’t cook evenly. Preheat your oven to 400F (see note below as you may need to heat your oven to 425 or even 450).

Here’s another secret… separate the cloves from a bulb of garlic. Leave them unpeeled. Stick them into the chicken cavity and seal the cavity with a toothpick. Super garlicky chicken + amazing roasted garlic = love.

Roast the chicken breast side up for 20 minutes, flip and roast breast side down for another 20 minutes (for even cooking), and finally turn again and roast breast-side up for the final 20 minutes. That’s it. One hour in a hot oven + resting and you will be amazed at how juicy and delicious your chicken is.

Crispy Garlicky Roasted Chicken

**UPDATE: You may want to roast your chicken for another 10 minutes or so if you cut into it and the thigh is still pink near the bone. Or you can raise the temperature of your oven by 25 or 50 degrees. This depends on your oven and your personal preferences. Just be careful not to over-cook. My oven is very small so it is very hot and 60 minutes  at 400 degrees does the trick. As with many recipes, your mileage may vary! Enjoy.

– One 3-4lb chicken

– 1.5 tsp sea salt

– 1 tsp pepper

– 1 bulb of garlic, cloves separated but left unpeeled

1. Salt and pepper chicken as soon as you think of roasting on – sometime between 2 and 24 hours before. Return salted chicken to the refrigerator.

2. Remove chicken 1 hour before ready to cook and allow to come to room temperature, more or less.

3. Preheat oven to 400F and fill cavity with garlic cloves and seal cavity closed using a toothpick.

4. Using a small* roasting pan or dish, add a little olive oil to the pan and then add the chicken breast side up. Roast 20 minutes.

5. Turn chicken breast side down and continue to roast another 20 minutes.

6. Flip chicken once more and roast breast side up for the final 20 minutes.

7. Allow chicken to rest for 20 minutes so that juices can redistribute. Remove roasted garlic from cavity and serve alongside chicken.

*It is essential to use a roasting pan or dish or even pie plate approximately the same size of your chicken. This will ensure that the juices and fat that come from the chicken don’t burn.

JD and I were actually thinking that roasted chicken should be our new Sunday thing. You can’t beat the smell of a bird in the oven, now can you? Plus when I brought JD a sample of chicken to taste his response was something like “Ohhh yeahh!!!” (think of the Kool-Aid man here, folks).

Another brainwave that I had last night was to use pesto as salad dressing. For reasons I will elaborate on later, I can’t have any vinegar so life is a bit dull where salads are concerned. Anyway I don’t have a name for this salad, it just floated into my mind. Maybe I’ll call it Pesto Salad…

I forgot to buy pine nuts….almonds it is!

The ubiquitous magic bullet

Pesto Salad (serves 2 generously)

– 3-4 cups mixed greens (I love love love pre-washed greens)

– 2 roma tomatoes, sliced (or the best tomatoes you can find in winter)

– 2 oz of soft goat’s cheese, crumbled

For the Pesto

– 1/4 cup toasted pine nuts or almonds

– 2 cloves garlic, peeled

– 2 cups basil, loosely packed

– 1/4 cup olive oil (be geneous, this is a salad dressing after all)

– 1-2 tsbp of lemon juice, to taste

1. In a large bowl, arrange the tomatoes and the mixed greens, set aside.

2. For the pesto, toast the nuts in a hot, dry pan until they start to brown, about 3-4 minutes (watch closely).

3. To a food processor, blender or magic bullet, add the basil, garlic, lemon juice, nuts and olive oil. Blend until smooth. If pesto is too thick, add more olive oil.

4. Spoon desired amount of dressing over salad, toss. Top with crumbled goat’s cheese.

I recently had some allergy testing done – 6 vials of blood later, quite a lot of foods and environmental elements are tested in a lab and the results returned to my doctor. It seems I am allergic to eggs and yeast. Who knew?! We were certainly shocked. Not only that, many of the symptoms and weird ailments I have been experiencing can be tied in to a yeast overgrowth. Everyone has both good bacteria and yeast in their gut. However, if yeast grows unchecked, it can release toxins into your body causing all manner of ridiculous symptoms: fatigue, mood swings, inability to lose weight, ear, nose and eye issues, gastrointestinal issues….I could go on.

Having learned all of this, my doctor recommended that I follow what is known as the Candida Diet. It is essentially a way of eating that does not include any foods that feed yeast – think sugary, starchy foods along with fruits, vinegars, mushrooms, alcohol, etc. Sounds hard, right? Well, it is and it isn’t. It is very similar to a diet low in carbohydrates but is at the same time more restrictive and less restrictive than a low-carb diet. By which I mean, no vinegar means no condiments such as mustard, bbq sauce, hot sauce, soya sauce, etc. Vinegar feeds yeast. On the other hand, there is room for whole grains, nuts and legumes in moderation.

So all this to say my blog will take on something of a healthier spin. I will still be baking, I just may not be the one eating my creations. I should also point out that the Candida Diet is challenging even for experienced cooks. By blogging about it, hopefully the recipes and meals I come up with can help others. I know there is a LOT of contradictory information on the internet about the Candida Diet so my approach has been to go by what my doctor recommends and take it slow. I tried some whole wheat noodles at sushi the other day – that was a huge no. I tried some unsweetened coconut milk (now packaged like rice, soy or almond milk) and that was a huge YES.

So stay tuned for a mixture of low-carb, candida-killing, super tasty and healthy posts.

Quick chicken soup!

Yesterday, the remains of a roasted chicken that I had made for supper a few days’ prior was giving me the eye from its corner of the fridge. As it was raining and miserable, chicken soup was a natural fate for leftovers.

JD and I are eating fewer and fewer processed foods these days, especially things that are high in refined carbohydrates (bread, pasta, etc.). Contrary to what you would think, this actually leaves me feeling more satisfied with less cravings for sweets or otherwise. That is what led me to make a chicken soup with egg noodles made of actual eggs. I was concerned it would turn out strange and  be badly received but JD said he loved it and “rationed his noodles” because he enjoyed them so much.

Chicken soup wants to get cozy with you

Very quick chicken soup with ‘egg noodles’

  • 2.5 cups cooked chicken, chopped into bite-size pieces (can use leftovers or a store bought rotisserie bird, skin removed)
  • 1.5  boxes low sodium chicken stock
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 lb turnip or rutabaga, peeled and cut into cubes (I cheated and used the pre-cut and washed variety you can now buy at the grocery store)
  • 2 eggs
  • 1 tbsp fresh parsley
  • 1 tsp dried dill, divided
  • 1/2 tsp fresh ginger, grated or minced
  • fresh pepper
  1. In a large pot over medium heat, add olive oil, onions, celery and garlic. Cook, stirring occasionally, until onions are translucent and beginning to brown, about 5 minutes.
  2. Add chicken stock, turnip, ginger, pepper and half of the dill. Simmer until turnip is cooked but not mushy, about 10-15 minutes.
  3. Meanwhile, make your noodles. Head a non-stick skilled over medium-low heat. Beat both eggs, all of the parsley and half of the dill together. When skillet is hot, spray with non stick spray and pour half the egg mixture in to coat. Cook about 1 minute until set and flip to cook the other side. Repeat. You will have two thin discs of cooked egg. When cool, slice cooked egg discs into thin strips or ‘noodles’.
  4. Add chicken and ‘noodles’ to pot and continue to simmer until heated through. Taste soup to adjust for seasoning and serve.


A photo tutorial and the original recipe for egg noodles can be found here. I used only 2 eggs since I was not making a huge amount of soup. It was just right.