Author: Heidi Human

Our Baking Mixes

Our Baking Mixes

Introducing A Better Way of Baking Baking Mixes Bran Rusks Buttermilk Rusks Triple Chocolate Brownies Breakfast Pancakes Choc-Chip Cookies Crunchies Granola Bars No-Bake Oats Cookies ‘Romany Creams’ Wheatfree Baking Mixes Wheatfree Baking Mixes Bran Rusks Breakfast Cookies Breakfast Pancakes Triple Chocolate Brownies Crunchies Granola Bars 

Creamy Sundried Tomato Chicken

Creamy Sundried Tomato Chicken

Creamy Sundried Tomato Chicken
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Ingredients
  1. 1/4 c (60ml) Corn Starch
  2. 1 teasp (5ml) Coarse Real Salt
  3. 1 teasp (5ml) Freshly Ground Pepper
  4. 8 Chicken thighs, bone-in, skin removed
  5. 3 tblsp (45ml) Olive Oil
  6. 1 Onion, Sliced thinly
  7. 3/4 c Sliced Sun-dried Tomatoes (not packed in oil)
  8. 1 teasp (5ml) Garlic, minced
  9. 1 teasp (5ml) Italian Seasoning (oregano, thyme, parsley)
  10. Large Pinch Red Pepper Flakes
  11. 1 Can Coconut Milk or 1c (125ml) cream
  12. 1 C. Chicken Stock or Broth
  13. Basil, shredded, to top
Instructions
  1. Mix together the corn starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
  2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
  3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
  4. Add the coconut milk/cream and chicken broth and bring to a boil.
  5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
  6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 180'C. After 45 minutes, reduce the heat to 120"C and cook for another 20 minutes.
  7. Remove from the oven and top with shredded basil just before serving.
Adapted from My Natural Family
Adapted from My Natural Family
Love Cooking With Wine https://lovecookingwithwine.com/
 
Dining Etiquette

Dining Etiquette

As Alexander is busy with his weeklong farewell party before he leaves for varsity, I did a mental check to make sure he knows what he needs to know.  That is, regarding manners.  I’ve always told my kids that you go through life so much easier if you are well mannered.

When they are in nursery school and junior primary you focus on certain things like ‘please’ and ‘thank you’, what to do when you sneeze etc.  When they hit high school your voice and influence fade between friends and social media.

Alexander, if we as parents failed to teach you everything regarding dining etiquette, here’s a comprehensive infographic.  I know you’re smart, you’ll be able to memorise it in a flash. 

Sorry, If I laughed with a mouth full of food or picked a grain of rice from my plate with my fingers, at least, we had memorable times as a family around the dinner table.

Dinner Etiquette

 
Superfood Salad

Superfood Salad

I absolutely love the peppery flavour of black rice. Daniel found the black rice at a well stocked Chinese Supermarket not far from our home. I made this Superfood Salad as a salad/side dish for Daniel’s birthday. It went so well with the chicken Daniel 

 
Parmesan, Zucchini and Corn Salad

Parmesan, Zucchini and Corn Salad

 A healthy recipe to start the new year with! Be careful not to overcook the corn and zucchini. Cook them just long enough for the veggies to be infused with the garlic oil, but still crisp.    

 
Spicy Butternut Soup

Spicy Butternut Soup

butternutIngredients:

1,5 kgButternut
2 largeOnion, finely chopped
Cloves garlic, finely chopped
500 ml (2 c)Chicken Stock
5 ml (1 teasp)Lemon Juice
250ml (1 c)Water
3 smallStrong green chillies or 1 large jalapeno, no pips, finely chopped
15 ml (1 tblsp)Melted butter
250ml (1 c)Fresh cream

 

 

 

 

 

 

 

 

Instructions:

  1. Peel and pip the butternuts, and cut it into about 5cm square chunks.
  2. Peel and chop the onions quite finely.
  3. Chop the garlic very finely, or push through a garlic press.
  4. Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
  5. Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
  6. Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
  7. Liquidise with a Bamix or a food processer.
  8. Serve hot.
  9. Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

Source:  www.food.com

 
Ratatouille

Ratatouille

As we are stepping into winter I recently organised my comfort food recipes.  I definitely prefer summer, but this ratatouille recipe compensates for the temperature outside.  I always add extra butter for that additional creaminess and the extra kilojoules you definitely need in winter. Ingredients: 2 Aubergines,