Tag Archives | Quick and Easy

How to make chicken breasts taste good, part I (Oven-baked Crispy Chicken)

I expect this will be the first in a series of posts about how to make chicken breasts taste good.

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Am I the only one who thinks that poultry mammary is just not…well…good? I have always thought of chicken breasts as an excessively blank canvas barely redeemable by the most robust of flavours and fattiest of fats. It does not help that we have all, myself included, been fear-mongered by the threats of “salmonella!” and “cross contamination!” into rendering our chicken breasts into rubbery protein pucks.

But chicken breasts are good for us, you say! Indeed they are. So says Kiwi’s naturopath-slash-low-carb-enforcer. And these days I therefore have no choice but to cook chicken breasts.

So back to the point. How to make them taste good. In a weeknight flash.

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Caramelized Onion, Swiss Chard & Gruyere Frittata (and why you should eat eggs for dinner)

Caramelized onion and swiss chard frittata from Kiwiandbean.comIn my house there is no such thing as too many eggs. There are eggs at breakfast: scrambled, poached, fried in butter, whisked into pancake or waffle batter and sealed into slabs of french toast. There are eggs at lunch: hard boiled, in sandwiches, sliced over salads, and atop sauteed greens on toast (which is a lunch idea that honestly deserves a post of its very own!). And now there are eggs at dinner.

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French Onion Portobello Mushroom

I am working on mushrooms right now. I am trying to teach the Bean to love them. What is it about kids and mushrooms? What do the little folk have against them? Is it the taste? The texture? The whole fungus thing? Or maybe I’m blaming the poor mushrooms when I should be blaming myself: should I have been pureeing portobellos when the Bean was new to solids?

Whatever the source of mushroom aversion, I am determined that my Bean will overcome it. And this just may be the recipe that clinches it.

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