Monthly Archives: May 2014

Chicken and Spinach cutlet

A while ago somebody asked me what my favourite fast food was when I was a kid.

Well I grew up in Italy and the food is always fresh, home made from scratch, the fast food is not popular at all over there, thankfully.

I used to like this Chicken and Spinach cutlet from the Super market but my mom never bought them, she used to say to me that they were poisoned so, like every mom will do, she start to make them from scratch. Also she used to said that when the food looks so perfect it not good to eat it. Homemade, imperfect food is the best. I think the same now.

These cutlets are very delicious and easy to make, also this could be a clever idea to make your children eat spinach.

  • Ingredients for 6 cutlets:
  • 500 grams chicken breast
  • 200 grams fresh spinach or you can use frozen spinachcotolette
  • 20    grams parmesan cheese 1/4 teaspoon nutmeg (optional).
  • 1 egg
  • breadcrumbs for the breading
  • a sprinkle of  love

Method:

 

  • Chop your chicken breast in a mixer or a food processor and put it in a bowl aside.
  • Clean your spinach, boil them and chop them in the mixer.
  • Put them in the bowl with the chicken, the egg lightly beaten, the cheese, nutmeg and salt.
  • Mix everything well together and start to create your cutlets bringing some mixture in your hand like you want to make a meatball, give it a nice round shape and gently press down.
  • Now it’s time to breading the cutlets, so get your station ready first with the egg and the breadcrumbs.
  • Put the cutlets first in the egg and then in the breadcrumbs.
  • You can also avoid the egg if you want because there is already egg in the mixture so you just need to pass them in the breadcrumbs.
  • Cook your cutlets in a frying pan with 3 tablespoon of vegetable oil for 5 minutes for side or the healthy way in the oven at 350 for 15/20 minutes remembering to flip them once.
  • You can serve your cutlets with a nice salad or potatoes if you make rice you can have a nice gluten-free dinner of course you have to remember to use gluten free breadcrumbs.
  • I hope you will enjoy this recipe, buon appetito.

 

 

 

 

 

 

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Chicken Fingers with Honey Garlic Sauce

I m so excited to post this recipe because for the first time, in 12 years living in Vancouver, I finally made what my kids are not allow to eat when we go to the  restaurant: honey  garlic sauce.It was a success, like I always say “homemade is the best”  because you get to use real fresh ingredient.

Most of the time I do the chicken finger from scratch because I don’t trust the frozen prepacked food and, “home-made is the best”.

Homemade are so delicious and easy to make you just need to be organize, follow my recipe and you will see.Let’s do it.

Ingredients for the Chicken Fingers: 

  • 2 chicken breast cut in fingers
  • 2 eggs beaten
  • 3 cups breadcrumbs
  • 1 cup quick rolled oats
  • salt and pepper
  • vegetable oil
  • a sprinkle of love

 

Honey Garlic Sauce:

  • 1 cup of honey
  • 1/4 cup brown sugar
  • 2 garlic cloves chopped finely
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoon white vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch

 

Method:

  • The first thing to do is to get your station ready it will be more easy.You will need a bowl or plate  for the eggs,one for the breadcrumbs and one plate to put the chicken finger breaded in before to fry them.
  • Mix the breadcrumbs and the oatmeal together and put it in a plate or a bowl,beat the eggs adding some salt and pepper ,season the chicken with salt and pepper.
  • Cut the chicken in fingers like you like and put them first in the eggs and then in the breadcrumbs mixture.
  • In a  frying pan ready put some oil in it (3/4 tablespoon) and turn the heat on medium,when the oil is hot add the chicken fingers.Fry them until they are nice and gold about 5 minutes for side.

 

Honey Garlic Sauce:

  • In a small saucepan add honey,brown sugar, garlic, soy sauce,sesame oil and vinegar.Let it boil.
  • Now in another bowl mix the water with the cornstarch mix very well being and add it to your sauce.
  • This trick is to make your sauce nice and thick.
  • I served with Chicken Fingers with Baked fries it was an amazing dinner and kids LOVED IT.
  • If you want the recipe of the baked fries check my facebook page
  • Hope you enjoy this recipe, Buon Appetito

047chicken fingers   049 chicken fingers                                                               .

 

 

 

 

 

 

Gluten-free chocolate cake

When I saw this recipe on TV I was a little bit skeptical but then I made it I had to change my mind big time.
This gluten-free chocolate cake delivers a moist and rich cake so delicious you won’t even notice it is gluten-free.
I served it with strawberry sauce and a spoon of Vanilla ice-cream…divine.
The best is that is very simple and fast to make you just need a food processor or something that can chop finely the chickpea and mix everything together.
Yes chickpea, lets go to see how to make it.

INGREDIENTS:

  • . 1 can of chickpea drained (570 grams)
    . 4 eggs
    . 1 1/2 dark chocolate
    . 3/4 cup white sugar
    . 1/2 teaspoon baking power
    . a sprinkle of love
  • FOR THE STRAWBERRY SAUCE:

  • . 300 grams strawberry
    . 2 tablespoon sugar
    . 1/2 teaspoon vanilla

METHOD:

  • Pre-heat the oven at 350 degrees.Grease a 9 X 9 cake round pan.
    Melt the chocolate.
    In a food processor blend the chickpea and the eggs until smooth add the sugar and at the end the baking power.
    Add the melted chocolate and blend until combined.
    Pour the batter in the cake pan and cook it for 40 minutes until a toothpick comes out clean from the middle of the cake.
    Let it cool down for few minutes so in the meantime you can make your strawberry or any kind of berry that you like and you have handy.
  • Here how to make the sauce;
    Wash strawberries and remove stems; cut large berries in half or roughly chop them.
    Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
    Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping.
  • Now is time to plate your cake.
    Cut a small piece of it and put it on a nice plate ,pour some strawberry sauce on top and serve it with a tablespoon of vanilla Ice cream…delicious.
    Buon appetito
  • gluten free torta

 

 

 

 

 

Easy moist Banana and blueberry muffin

You’ll be blown away by the great taste and moist texture of these banana-blueberry muffins!

Alert:they are very addictive in fact every time I make them they  disappear in no time.

If you don’t have the blueberry its ok, you can also add nuts.

Ingredients for 12 muffins:

  • 2 banana very soft
    half cup melted butter
    1 egg
    1 teaspoon vanilla

    For the dry ingredients;
    1 cup and half flour
    half cup sugar (I don’t put any)
    2 teaspoon baking powder
    1 teaspoon baking soda
    half teaspoon salt

    half cup blueberry fresh or frozen
    2 tablespoon milk
    a sprinkle of love

Method:

  • This is a great activity for kids in fact today my son, that he is 5, helped me to make them.

    Mashes the banana add the melted butter, the egg and the vanilla.

    Mix all the dry ingredients together and slowly add them to the banana mixture.

    At the end add the blueberry and the milk.

  • Mix very well and with a spoon, pour the muffin mixture in your muffin tray.
    Bake for 20/25 minutes until are nice and gold
    Buon appetito

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Gluten-free crepes

Crepes are one the my family favorite.

This time I wanted to try a gluten free version and it was a success,my hubby did not notice the difference.

This crepes recipe is very versatile, it can be used for lasagna,cannelloni  or like I did today just for breakfast with some Nutella and jam.

 

Ingredients:

  •  300 ml milk
  •  2 eggs
  •  a pinch of salt
  •  100 grams corn starch
  •  a sprinkle of love

 

Method:

  • To make good crepes you will need the right tools.If you don’t have the crepes pan its ok,you just need a small fry pan not bigger then 8 inch other wise it will be difficult to flip them.Make sure that your pan is nonstick and while you are making the crepes it need to be greased. Also make sure to have a soup spoon and always put the same amount of batter in it.
  •  Mix the eggs with the whisk
  •  Add the corn starch and the salt and mix very well
  • Slowly add half of the milk and mix very well
  • Add the rest of the milk
  • Let it rest for 15 minutes
  • Grease your pan with a little bit of oil or butter, be careful to do not use too much oil or butter otherwise the crepes will be too  greasy.
  • Usually what I do put a small piece of butter or a teaspoon of oil in the pan and with the   paper towel  I spread it out.
  • when the pan is warm pour 1 spoon of batter in and try to move the pan a little so the crepes will be nice and round.
  • when the crepes start to come off of the board is ready to be flip,
    •  the other side will take just a minute to cook,remember to grease the pan after 5 crepes.
  •  I served mine with Nutella and jam you can also add fresh fruit,whipping cream whatever you like.
  •  Buon appetito

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