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CATELLI SUPERGREENS DINNER

catelli supergreens

I put the Catelli SuperGreens pasta to the taste test with my boys, mother in law and my mom. They loved it!

So what was this amazing recipe that I put together? It’s very simple and involves lots of vegetables and for the meat lovers in your family you can add chicken/beef as you wish. The name of the pasta is exactly that, super green. It’s all-natural made with spinach, zucchini, broccoli, parsley and kale! Okay so I know the pasta itself was already packed with veggies but I just couldn’t help it but add more. You can never have enough vegetables! At least I think so!

veggie dinner

I chopped up all of the vegetables while I had the Catelli SuperGreens pasta boiling. I’ve only tried a green pasta once before and it was pretty good. However, I did notice that it had a higher amount of sodium in it. Which brings me to why Catelli SuperGreens is so much better! Catelli SuperGreens is low in sodium and fat.

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I like to keep my veggies chunky in pasta. It gives it that hearty meal look. I know mushrooms cook a lot faster than zucchini, so you can saute the mushrooms separately or put them altogether and cook on low-medium heat. I used my favourite, the gourmet collection spice blend as a dressing for the chopped vegetables and cooked with olive oil.

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catelli supergreens recipe

 

Vegetables to saute
Yellow zucchini
Green zucchini
Cremini mushrooms

Chicken
Marinade chicken overnight or 30 minutes – 1 hour. I used 1 tablespoon of yogurt, 1/4 tsp chilli powder, half a lemon and 1 tablespoon of chopped garlic for the marinade. I then chopped the chicken breast into cubes and cooked.

Avocado
At the end when you’re about to serve the dinner add sliced avocado to the side.

For the sauce I just used a store bought rosée that had cheese in it.

IMG_9276

catelli

catelli pasta

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persimmons
Food

Roast Chicken with Persimmons and Olives with Persimon®

Let’s first get my confession out of the way before we start. I had never tried persimmons before and this was my first time! I always wondered what they tasted like but never saw them being sold in singles, only by the case. (Update: Singles sold in Chinatown or Harvest Wagon) Persimmons are sweet and sort of taste like cantaloupes, peaches or mangoes. The ones I bought are ready to eat as soon as you purchase them. Even better, they’re seedless, pit-less and you don’t have to peel the skin off! Persimon® are available November through January, if they last! I called 3 Sobeys and a Foodland. They were all sold out (End of November), so they are clearly high in demand. At the end I found a box at Metro! Yay!

persimon

This particular brand Persimon ®, are ripe and ready to eat, while other brands you may have to wait for them to turn soft and ripen. They’re grown exclusively in the Ribera del Xúquer valley near Valencia, Spain.

persimmons farm

Roast Chicken with Persimmons and Olives with Persimon®

 

What you’ll need:

1 Whole Chicken (3-1/2 pounds) cut into 8 pieces and breasts halved crosswise
(I used two large chicken breasts with no skin to feed two people. But you can get with skin and use a whole chicken for serving 6)
1 tbsp (15 ml) Paprika
(I used a paprika/lime mix, see below images)
1 tsp (5 ml) Salt
1/4 tsp (1 ml) Pepper
2 tbsp (30 ml) Chopped Parsley
1 Persimon®, topped and cut into 1/2-inch (1cm) wedges
(I used 1 and a half and ate the other half while it baked!) 🙂
1 fennel bulb topped and cut into 1/2-inch (1cm) wedges
(I didn’t use fennel bulb. But it’s a great option)
1/2 cup (125 ml) Cracked green olives, pitted and halved
1 tbsp (15 ml) Olive Oil
Salt and Pepper for seasoning

Method

Preheat your oven to 425 F (220 C)

Line a rimmed baking pan/sheet with parchment paper. I love this parchment paper because it’s strong compared to some other brands I’ve used.

art of cooking parchment paper

Place the chicken pieces in a large bowl. Add the paprika, salt, pepper and half of the parsley; toss to coat. Place the chicken in the pan and bake for 20 minutes.

paprika mix

parsley
I love the smell of fresh cut parsley

paprika chicken

[Tweet “#DidYouKnow a Persimon® with freckles=extra sweetness? #PersimonSays”]

paprika chicken

Place the Persimon® wedges, olives and remaining parsley in a separate bowl. Add olive oil, season with salt and pepper; toss to coat.

Persimon® wedges

Persimon® wedges

After the 20 minute mark turn the chicken pieces over. Add the Persimon®, olives, parsley mix to the bake sheet and bake for an additional 20-25 minutes, turning once halfway through. Bake until the chicken is cooked through. You can serve this with rice, salad or even on its own. You can also use persimmons in pretty much anything! Whatever you would add fruit too. I have some persimmons left, maybe I’ll make something sweet with it!

Persimon® wedges

Voila! Your classic baked chicken recipe with a touch of Mediterranean flair. Yum 🙂

Persimon® wedges

persimmons

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salmon recipe
Food

Jerk Salmon

salmon

 

This is the easiest and most delicious salmon you’ll ever make!

I bought my salmon with it already sitting in marinade which made the process of putting together this recipe a lot faster. I bought mine from Loblaws. If you’d like to try your own home made marinade then try this quick recipe for jerk marinade: here. Rice and vegetables are the best sides for this main dish as the fish can be very filling on its own.

INSTRUCTIONS:

1. Preheat oven to 400 degrees.

2. Heat a large skillet over high heat. Brush fish evenly on both sides with olive oil and salt and pepper on the flesh side.

3. Place fish into pan, flesh side down and allow to cook for approx. 5 mins. Flip fish to the skin side and put into preheated oven. Cook for about 12 mins.

salmon recipe

 

Enjoy!

 

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avocado fries
Friday Faves

Friday Faves – Happy Long Weekend!

friday faves

It’s been an incredible week of appointments, photo shoots and filming! I’m happy to say I’ll be uploading one of my YouTube videos this weekend. Okay, don’t expect something totally amazing. My videos are just me, being me. Hope you’ll enjoy them and subscribe! Hehe. Have a great long weekend everyone!

So here are my friday faves from this week to take you through the weekend:

Fave Quote
As soon as I saw this I thought of my hubby. In my eyes he is perfection. He is my rock on days when I’m ornery and my partner in laugher when I’m silly. Also it helps to shed light on things that parents, brothers, significant others do for us that show they love and care. Often overlooked or taken for granted.

wisdom quotes

Fave Video
This is incredible!

Fave Tweet
The courage that went into this selfie!

Fave Pin
Two weeks and a half to go for my trip to Bermuda! I can’t wait to go to the Crystal Caves!

bermuda crystal caves

Fave Recipe

Slice your delicious avocado, coat it in Japanese bread crumbs and slide it in the oven for 20 minutes. Yum!
avocado fries

 

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Desserts

Sweet & Salty Chocolate Chip Oatmeal Cookies

I have been a HUGE fan of Dad’s chocolate chip and oatmeal cookies for as long as I can remember. Recently I found them in the chewy kind and I just fell deeper in love. With a cold glass of milk, you can easily eat a half a box. Or at least I can.

Then one day my…

“I wanna bake something with chocolate from scratch”

feeling kicked in and my husband suggested I take a shot at baking these yummy creations. After two bakes, we have mastered the very best chocolate chip and oatmeal cookie recipe.

I know I’ve said this before in my previous recipes. I mind as well make a motto of it.

Taste it, tweak it & make it yours.

Everyone likes a different amount of salt or chocolate or whatever it may be in their food. So choose accordingly. Take risks, baking should be fun!

cookies oats

Ingredients

1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons of vanilla extract
1 3/4 all-purpose flour
1 tablespoon of baking soda
3 1/2 cups of quick cooking oats
1 teaspoon of salt
1 cup of semi-sweet chocolate chips OR milk chocolate chips

Directions

Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Don’t over mix. Cream for about 4-5 mins by hand. This ensures your cookies don’t fall flat. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.

Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto un-greased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

TIP: Chill the mix for 2 hours prior to baking and the cookies won’t spread.

cookies

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StuffedGreenPepper
Food

Stuffed Green Pepper

Here’s the deal. You come home from the gym and you’re exhausted! Your body aches and you just want to drop to the floor. Don’t let the beat drop just yet and pick yourself up to try this AMAZING stuffed green pepper recipe. Quick and easy.

Prep Time: 35mins

You will need:
Whole Green Peppers ( 1 for each person)
Rice
Dice tomatoes, mushrooms, broccoli (whatever veggies you want)
Crushed cashews
Chicken breast cut into cubes
Cheese
Coriander

How to:
Put your rice in a rice cooker or Uncle Ben’s instant rice
Cut the top out of the green peppers. Clean them out. Place in oven to soften to desired texture.
In a sauce pan cook your chicken breast cubes until cooked. You can add honey, or just salt, pepper and cayenne pepper for a more spicy flavour.

Add your chopped veggies and crushed cashews. Sauté veggies with soy sauce or any other sauce you prefer. Healthier substitute would be coconut oil.

Place rice inside whole green pepper, chicken, veggies, rice again, topped with cheese and coriander. The images attached are a beef version I did.

Stuffed Green Pepper

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Main Course

Honey Lemon Chicken

This is the fastest Honey Lemon Chicken recipe ever!  For all of you who live busy lives and never have time to cook. You can do this!

Prep Time: 20mins

You will need:
Chicken (I used 3 chicken breasts)
Honey
Lemon
Vegetables – I used broccoli, green peppers & parsley
Cashews or Peanuts (which ever you prefer)
Salt & Pepper for taste and seasoning

How To:
Cut chicken breast into slices and start cooking on medium. Season with mixed ground pepper and a bit of salt.  Just before chicken is cooked turn temperature to high and add honey to pan (Make sure you use enough honey to cover all the chicken). Cook till the chicken is golden and then add fresh lime or lemon juice on top. Cut up your vegetables and mix in a bowl. Either you can add it into the chicken honey mix and cook to desired texture or eat it as is with dressing on the side. For the rice, I just use my rice cooker or there’s always Uncle Ben’s if you’re really in a rush.

Honey Lemon Chicken 1

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