Trout in Parchment Parcels – En Papilotte

View my step-by-step video

 

 

 

 

 

 

 

 

 

Meal prep gives me some extra time and peace of mind. This recipe is incredible, I cook some Trout together with rice and veggies in one package. It’s a complete meal in one bag!

Trout in Parchment Parcels – En Papilotte

Ingredients

  • 4 Trout fillets (6 oz each approx)
  • 2 cups Minute or Express Rice
  • 24 Asparagus spears
  • Broccoli florets
  • Mushrooms
  • Sliced sweet Peppers
  • 1/4 cup melted Butter
  • 1 tsp Dijon Mustard
  • Salt
  • Pepper
  • Lemon slices

Instructions

  1. Cook the rice according to the package instructions
  2. Cut 4 large pieces of parchment paper
  3. Fold each one over and add rice, the veg and top with a piece of fish
  4. Mix the mustard with the butter, add salt & pepper and parsley
  5. Spoon this over the fish
  6. Add lemon slices and more parsley
  7. Seal and cook in a 350 degree oven for 25 - 30 minutes
https://kravingsfoodadventures.com/trout-in-parchment-parcels/

Meal Prep Global Chicken Dinners

View my step-by-step video

 

 

 

 

 

 

 

 

 

 

 

 

5 Chicken breasts are given global flair, one for each day of the work week. Here are the ingredients and steps to make this recipe!

Meal prep makes our lives so much easier. Good planning can save you a LOT of stress during the week. As I get busier and busier with my channel, prepping meals ahead leaves me more time to experiment with recipes, take care of my family and clean my house! Dinners don’t have to be boring, I’m going to take a few pantry staples and mix it with protein and fresh produce and whip out 5 make ahead Gourmet Global dinners.

Day 1 Indian – Chicken Tikka Breast served wth some beets, raita & roti

Day two Chinese – Soya Sesame breast served with Fried Rice

Day 3 Arabic – this Shish Tawook is served with cold cous cous

Day 4 Mexican – Chicken Taco breast meat is served with Mexican rice

Day 5 French. The Dijon Chicken breast is served simply with beets, roasted mushrooms and beets.

Meal Prep Global Chicken Dinners

Ingredients

  • Indian Dinner
  • 1 Chicken breast
  • 1 tbsp Chicken Tikka seasoning
  • Salt & pepper
  • 2 tbsps. of yogurt
  • ½ cup of yogurt
  • 1 tsp sliced green chilli
  • ¼ cup tomatoes
  • ¼ cup of cucumbers
  • ½ diced Beetroot
  • Salt & pepper
  • Chinese Dinner
  • 1 Chicken breast
  • 1 tbsp of dark Soya
  • 1 tsp of Sesame Oil
  • 1 tsp of minced garlic
  • ½ cup cooked Minute or Express rice
  • ½ cup of sliced spring onion bulbs
  • ¼ cup of diced red pepper
  • ½ cup of sliced mushrooms
  • ¼ cup broccoli florets
  • 1 tbsp of dark soya
  • Middle Eastern Chicken
  • 1 Chicken breast
  • 1 tbsp. of Arabic Shish Tawook spice
  • 1 tbsp. of Olive Oil
  • 1 tsp of minced garlic
  • 1 cup couscous
  • 1 tsp of Paprika
  • Salt & pepper
  • Hot water
  • Olive oil, salt & pepper
  • Pinch of paprika
  • ½ cup each of diced cucumber & tomato
  • Parsley
  • ¼ cup of feta cheese
  • Mexican Dinner
  • 1 Chicken breast
  • 1 tbsp of Taco seasoning
  • Salt & pepper
  • 1 tsp of garlic
  • Juice of ½ a lime
  • ½ cup cooked Minute or Express rice
  • a ¼ cup of diced pepper
  • ½ of the cooked rice
  • ¼ cup corn
  • 1 tsp of taco seasoning
  • Juice of ½. Lime
  • French Dinner
  • 1 Chicken breast
  • 1 tbsp Dijon Mustard
  • 1 tsp of Olive oil
  • Juice of ½ a lemon
  • Salt & pepper
  • ½ diced Beetroot

Instructions

  1. Marinate all the Chicken breasts separately with the ingredients listed below them
  2. Line your baking tray and create a separate compartment with foil for each Chicken breast and add to your preheated 350 degree oven
  3. Cook the rice according to the package instructions, drain and allow to cool
  4. Add salt, pepper and paprika to the couscous and pour boiling water on top it till it sits 1 cm above
  5. Leave for 10 minutes and then fluff with a fork and allow to cool
  6. Prep all the veggies – mushrooms, spring onions, cucumbers, tomatoes, red pepper, chilli & parsley
  7. 10 mins into the cooking time add some mushrooms and a beet to the roasting tray and continue to cook
  8. Prepare a quick Mexican rice by sauteeing some red pepper with corn, add the rice, taco seasoning and lime juice
  9. Prepare the couscous by adding olive oil, paprika, salt & pepper, cucumbers, tomatoes, parsley & feta
  10. Prepare the fried rice by sauteeing spring onions, add the peppers, mushrooms & broccoli, rice and some soya
  11. Prepare a quick raita by adding salt and pepper, cucumbers and tomatoes to yogurt
https://kravingsfoodadventures.com/meal-prep-global-chicken-dinners/

Spinach & Chicken Fettucine

View my step-by-step video

Spinach is a wonderful ingredient to get into your recipes. It’s packed with Iron and other nutrients. In this recipe for a quick Easy Weeknight Meal, I added a leftover bunch of Spinach to enhance my pasta sauce as well as a marinade for some Chicken.

Spinach & Chicken Fettucine

Ingredients

  • 1 bunch Spinach – 1 cup when pureed
  • 3-4 Mushrooms
  • 200 gms Fettucine
  • 1 tsp Red Chilli flakes
  • 1 tsp Onion granules
  • Salt
  • 1 tsp Dijon Mustard
  • 8 oz/ 500 gms Chicken thighs
  • I stick butter
  • 1-2 cups Milk
  • 4 tbsps Flour

Instructions

  1. Blanch Spinach in hot water and drain to cool
  2. In the same water add Fettucine
  3. Cook till al dente
  4. Pound boneless Chicken thighs to flatten
  5. Puree the Spinach once cooled
  6. Marinate chicken – Salt, Dijon mustard, onion & chilli flakes
  7. Add 2 tbsps of the Spinach puree
  8. Heat Oil in a saute pan
  9. Saute Chicken till brown on outside, but ensure it’s cooked
  10. Wipe down the saute pan
  11. Heat ½ stick butter
  12. Saute mushrooms
  13. Add 4 tsps flour & whisk in between.
  14. Add 2 - 3 cups milk – little at a time
  15. Pour in the rest of the Spinach puree
  16. Let the sauce thicken for a few minutes
  17. Add Fettucine
  18. Top with chicken
https://kravingsfoodadventures.com/spinach-chicken-fettucine/

Herbed Rack of Lamb

View my step-by-step video

Gordon Ramsay is my culinary idol. I not only love watching on TV, I’ve never been disappointed with any of his recipe ideas. When my husband came home with a large Rack of Lamb, I remembered a recipe of Gordon’s where he smothered the Lamb in mustard and dredged it in a breadcrumb, parsley and parmesan mixture.

 

Lamb is baby sheep that is under two years old and a lot of Lamb comes from Australia and New Zealand. Anything over 2 years old is considered Mutton. Mutton chops are incredibly tasty as well, they have a more mature flavor and are a bit tougher and take longer to cook. Many people don’t eat Lamb for ethical reasons so Mutton chops are a great idea too.

 

This Herbed Rack of Lamb makes a great spring meal. Carve it at the table for maximum drama and serve with a salad or veggies. Delicious!

Herbed Rack of Lamb

Ingredients

  • Rack of Lamb – 2 lbs
  • Salt
  • Pepper
  • 8 tsps Dijon Mustard
  • 2 cups fresh breadcrumbs
  • 1 cup fresh Parsley
  • ½ cup grated Parmesan
  • 2-3 tbsps Olive Oil

Instructions

  1. Cut the rack in half, and score the fat with a sharp knife
  2. Generously sprinkle with salt & pepper
  3. Add this to a heated and oiled pan and render the fat on both sides
  4. Transfer to a roasting pan and add this to a preheated oven for 7-8 minutes
  5. Remove and brush with Djion mustard
  6. Make a herbed breadcumb mixture by processing fresh breadcrumbs with parsley, cheese and salt to taste
  7. Add Olive oil to bring everything together
  8. Dredge the racks in the breadcrumbs and return to the oven 15 – 20 mins for med - well, but if you like your lamb pink, just cook it for about 10 – 15 mins
  9. Allow this to rest for 5 – 7 mins before slicing them to serve
https://kravingsfoodadventures.com/herbed-rack-lamb/

 

RIZ AU LAIT – FRENCH style Rice Pudding with SALTED CARAMEL sauce & PRALINE

View my step-by-step video

rizaulait_h

 

rizaulait_h2

 

rizaulait_h4

Oooo la laaaaa . This recipe for Riz au lait simply translated to Rice & Milk or Rice Pudding should really be called Riz ooo la la lait. I had this French style rice pudding at a popular restaurant in Paris called Chez L’ami Jean. This restaurant has a very long wait period for reservations. We made our booking online months before our trip, knowing that the menu would be a complete surprise. I have to admit, I wasn’t terribly excited when I found out we were having Rice Pudding for dessert, I was imagining a Crème Brûlée or an exotic Macaroon. But when it arrived, I thought I died and went to heaven. The rice pudding(barely a pudding btw) is folded in with cloud like whipped cream, drizzled with a salted Caramel sauce and studded with a nut praline – it’s decadence at it’s best. There’s a few steps to prepare this sweet delight but they are all easy so don’t let that scare you.

The Praline and Salted Caramel in this recipe can be made to stand alone and uses with other desserts as well. The Praline is highly customizable, you can add Pecans and cranberries at Christmastime, or Pumpin seeds and Walnuts in fall.

RIZ AU LAIT – FRENCH style Rice Pudding with SALTED CARAMEL sauce & PRALINE

Ingredients

  • Rice Pudding
  • 3 + 1 cups Milk
  • 4 oz Calrose Rice
  • 5 tsps of sugar
  • Seeds of half a Vanilla bean
  • Nuts Praline
  • 1 oz of salted butter
  • 3.5 oz of sugar
  • 1/2 oz each of Pistachios, Cashews, Peanuts and Almonds.
  • Salted Caramel Sauce
  • 1 oz salted butter
  • 3.5 oz of Sugar
  • Pinch of sea salt
  • 1/2 cup of heavy cream
  • 500 ml of heavy whipping cream
  • 5 tsps of sugar

Instructions

  1. Rice Pudding
  2. In a saucepan bring 3 cups of milk to the boil and add 4 oz of Calrose rice
  3. Cook stirring frequently with 5 tsps of sugar and the seeds of half a Vanilla bean
  4. Add an extra cup at the end if the rice is still undone and the milk had thickened too much
  5. Once the rice is al dente, it’s ready to get scraped into a container and set in the fridge to chill
  6. Once the rice is cooled, whip 500 ml of heavy whipping cream with 5 tsps of sugar till soft and fluffy and slowing fold it into the rice mixture
  7. Nuts Praline
  8. In a saucepan melt 1 oz of salted butter
  9. Add 3.5 oz of sugar
  10. Wait till the sugar dissolves and bubbles and add a 1/2 oz each of Pistachios, Cashews, Peanuts and Almonds. Make sure your almonds are halved. I usually use raw nuts, but like to use salted peanuts
  11. Keep stirring and pour out onto a silicone mat.
  12. Salted Caramel
  13. In a saucepan melt 1 oz salted butter and add 3.5 oz of Sugar
  14. Keep stirring till the sugar dissolves. Add a pinch of sea salt and keep stirring
  15. Slowly trickle in about a half cup of heavy cream and keep stirring as you incorporate it
  16. Pour it into a glass container and cool
https://kravingsfoodadventures.com/riz-au-lait-french-style-rice-pudding-salted-caramel-sauce-praline/

Save

Bechamel sauce

View my step-by-step video

BechamelH

I love saying ‘Bechamellllllllll’ and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd’s pie or Moussaka. Simple ingredients like flour, butter and milk are combined to make this delicious silky delight.

Bechamel sauce

Ingredients

  • 4 tbsps butter
  • 4 tbsps all purpose flour
  • 4 cups milk
  • salt
  • pepper
  • 1/2 cup Gruyere cheese optional
  • Pinch of nutmeg (optional)

Instructions

  1. Heat the butter, add the flour and whisk to combine and form a roux
  2. Add the cold milk slowly to the hot roux
  3. Stir over low heat till thickened
  4. Add salt, pepper and optional cheese and nutmeg.
https://kravingsfoodadventures.com/bechamel-sauce/

Crab and Parsley Garlic Bread

Watch my step by step video

CrabParsleyGarlicBread_HNTLast year I attended an after work course at George Brown College. Besides the initial excitement of receiving a Chef’s hat and coat, we also got to learn how to make really cool things. One of these was making Garlic bread to accompany a Lasagna.
I remember standing there during the demo salivating over the way the butter hit the cheese and the garlic and formed this delicious mixture that the chef slathered over the bread and covered with cheese. You could hear the ooo’s and aah’s as that happened. I decided then and there that I was going to replicate this recipe one day and touch delicious morsels of crab beneath the grated cheese. Since then, I’ve made this a few times to the delight of my family and friends. This is a recipe that simply cannot go wrong. You can make an extra batch of the flavoured butter or use the leftovers to make a compound butter for use later. More about that here.
    Screen Shot 2015-05-13 at 12.32.44 PM
Screen Shot 2015-05-13 at 12.33.00 PM
Screen Shot 2015-05-13 at 12.33.15 PM
Screen Shot 2015-05-13 at 12.33.47 PM
You can follow my culinary journey at GBC here and watch the entire video for how to prepare this treat here
Crab and Parsley Garlic Bread

Ingredients

  • Ingredients
  • Baguette sliced horizontally
  • 1 stick (1/2 cup salted butter) at room temperature
  • 2 tsps roasted garlic butter
  • Parsley
  • 1 cup grated cheese – Peccorino, Parmesan, Gruyere or Cheddar
  • 1/2 cup crab meat

Instructions

  1. Process
  2. Fold the garlic and parsley in with the butter
  3. Slather the bread with the flavoured butter
  4. Add crab meat
  5. Add cheese
  6. Bake in a 350 degree oven till the cheese is bubbly
https://kravingsfoodadventures.com/crab-and-parsley-garlic-bread/