Sunday, February 28, 2010

Portuguese Chicken on the BBQ

We recently bought a BBQ and wow, it has changed my life!  This has expanded my recipe repertoire immensely!  Tonight we had portuguese chicken.  This recipe is incredibly easy and surprisingly tasty:

  • Lots of crushed garlic
  • Olive oil (a lot of it)
  • a few squirts of lemon juice
  • A lot of Portuguese chicken rub (in the spice aisle)
What you do: 
Mix all ingredients in a bowl and brush onto chicken liberally.  Let marinate for a few hours (at least 1 hour).  Cook on a hot BBQ until juices run clear.

Serve with...

Mexican Rice
  • olive oil
  • 1/2 chopped onion
  • 1 tsp minced garlic
  • 1 cup brown rice
  • low-sodium chicken broth
  • 1 15 oz. can diced tomatoes with juice
  • water
  • 1/2 teaspoon salt, depending on the saltiness of the broth
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • pinch of cayenne pepper
  • frozen peas
In a pot, saute the olive oil, onion, and garlic.  Add rice, canned tomatoes, spices, chicken stock, and water (I never measure anything out, so you will just have to experiment.  Just keep adding water if it gets all absorbed and it's not done yet).  Adjust the spices to taste as you cook.   About half way through, add the peas. 

Corn on the cob
Shuck the corn. Put corn on a square of tin foil. Top with freshly ground salt and pepper and a large square of butter. Wrap the corn in the tin foil (1 corn per foil square). Grill for about 15-20 min or until done. 

Friday, February 5, 2010


Of all the vegetarian chili recipes I have made, this one is definitely the best.  You can even add meat if you wish.  It's even better the next day!  The recipe calls for a slow cooker, but I don't have one, so a regular dutch oven worked perfectly!

  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced 
  • 1 medium red or sweet onion, diced
  • 1 large yellow capsicum, seeded, cored, diced
  • 1 medium green or red capsicum, seeded, cored, diced
  • 2 medium carrots, sliced into coins
  • 2 cups butternut quash, diced
  • 1 medium sweet potato, diced
  • 2 cups chicken stock
  • 1 28-oz. (800 g) can fire roasted tomatoes 
  • 1 15-oz. (425 g) can red, black or white beans, rinsed, drained
  • 1/2 teaspoon ground cumin, or to taste
  • 1/2 teaspoon chili powder, or to taste
  • Sea salt and fresh ground black pepper, to taste
  • Freshly chopped parsley
  • A dab of sour cream or Greek yogurt, if desired
  • a bit of shredded cheddar cheese, if desired
What you do:
  1. Pour the olive oil into a slow cooker or Crock Pot. Add the garlic and onion and stir to coat. 
  2. Add in the remaining ingredients. Break apart the tomatoes a bit. Cook on low or high according to the manufacturer’s instruction for your particular make and model.
  3. Before serving, taste for seasoning adjustments- add a bit of raw organic agave nectar to tone down the heat. Add lime juice to brighten the flavors.
  4. Omnivores add your favorite cooked organic sausage, browned grass fed organic ground beef, or cooked free-range organic turkey or chicken pieces, if you like.
  5.  Garnish with shredded cheddar cheese and a dollop of sour cream
  6. Serve with either: cornbread, pieces of wholemeal toast, or over top of a baked potato.
Serves 4.