Last week for St. Patrick's day I invited some friends over for Irish Stew (using a Ballymaloerecipe of course). They marveled at the flavour and insisted to know what was in it. "Lamb Carrots Onions Potatoes Stock Thyme" ...That's it?
Vegan Pad Thai
Well.. living with a food intolerance sucks. Lemmy tell you, I wish I could eat gluten/gliadin containing grains because that stuff is pretty delicious! I found out I was gluten-intolerant 2 years ago after suffering a myriad of physical and emotional pain I had no idea could be attributed to what I ate!
Lamb Shepherd's Pie with Turnip Mash
Rosemary Maple Brussel Sprouts with Bacon and Shallots
Seared Red Pepper, Onion and Mushroom Chicken with Avocado
After spending a meat-filled time in Europe I'm finally happy to cook for myself again back home in Canada. This recipe uses left over chicken and is fresh and fast so that it doesn't heat up your kitchen on those unbearably hot summer days!
Seared Red Pepper, Onion and Mushroom Chicken with Avocado
1 red pepper, sliced lengthwise
1/2 yellow onion, sliced lengthwise
4 white mushrooms, sliced
100g cooked chicken, cut into 1/2" pieces
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cumin
1/2 avocado sliced
Some chopped cilantro to taste
salt and pepper
1tbsp lemon or lime juice.
Heat a heavy skillet on high heat. Allow pan to heat up for about 2 min then add olive oil. Add your peppers and onions and reduce heat to medium high. Season with salt, pepper and spices and sautee for a couple of minutes. Add mushrooms and cook for another 5 min, stirring every minute. Add the chicken and warm up in the pan for one minute. Add cilantro and toss briefly and plate immediately. Add slices of avocado and top with lemon or lime juice.
This makes a light meal for one accompanied with rice or a great paleo meal for those days you don't want to feel weighed down!