cook a bit

My project was to to try one new recipe each week and document it. I also posted some recipes I want to try. The result is a nice little online cookbook. I used to not cook, now I cook a bit.

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http://www.yummly.com/recipe/Steak-Fajitas-1550110

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Taco beef skillet http://www.yummly.com/recipe/Paleo-Taco-Skillets-_-Paleo-Taco-Bowls-1223404

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Green curry chicken with heaps of veg and bonus kale stirred in! http://www.yummly.com/recipe/Thai-Green-Curry-Chicken-_20-minute_-1987920

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Cauliflower shepherds pie. Took ages to make and I had to use chicken since I couldn't find turkey. Tasted ok but didn't love it. http://www.foodnetwork.ca/recipe/turkey-and-cauliflower-shepherds-pie/14266/

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Made some easy stir fries this weekend. There was so much meat I ended up adding frozen veg stretching this out into 10 meals. Now I'm set for 2 weeks!

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Calling this spagagne. Too much ricotta and could have used more spaghetti and seasoning, but a fun, tasty dish. http://www.taste.com.au/recipes/40828/spaghetti+bolognese+frying+pan+lasagne

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Slow cooker mushroom chicken http://www.yummly.co/#recipe/Slow-Cooker-Chicken-in-Mushroom-Gravy-1503076

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Meal prepping for the first time ever! Turned out well! Here are my recipes: Slow cooker mexican chicken http://www.twopeasandtheirpod.com/slow-cooker-mexican-chicken/ Added cauliflower rice and serving with avocado Korean beef http://arecipeaweek.tumblr.com/post/110428539901/korean-beef-bowl-ingredients-1-lb-lean-ground Added broccoli

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These were my favourites from the project for easy reference:

Baked lemon chicken with brussels sprouts http://arecipeaweek.tumblr.com/post/107366989081/baked-lemon-chicken-with-brussel-sprouts-holy

Mexican chicken lime soup http://arecipeaweek.tumblr.com/post/113830584236/mexican-chicken-lime-soup-i-based-it-off-this

Cilantro lime cole slaw http://arecipeaweek.tumblr.com/post/111930824246/cilantro-lime-coleslaw-so-delicious

Chicken avocado burgers http://arecipeaweek.tumblr.com/post/111931019721/chicken-avocado-burgers-amazing-made-them-twice

Baked “breaded” chicken with honey mustard sauce http://arecipeaweek.tumblr.com/post/105230044721/baked-breaded-chicken-with-honey-mustard-sauce

Salmon steaks with lemon dill butter sauce http://arecipeaweek.tumblr.com/post/104635041536/salmon-steaks-with-lemon-dill-butter-sauce

Chicken Enchilada Casserole http://arecipeaweek.tumblr.com/post/99942290491/chicken-enchilada-casserole

Southwestern Frittata http://arecipeaweek.tumblr.com/post/87581810861/southwestern-frittata

Shepherd's Pie with cauliflower mash http://arecipeaweek.tumblr.com/post/94378296026/shepherds-pie-with-cauliflower-mash-amazingly

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Mexican chicken lime soup

I based it off this recipe from Williams Sonoma but I made it in a much lazier fashion since I had pre-coooked chicken and it still turned out delicious.  I also didn’t have cheese or mexican oregano but no problem.   Garnished with coriander.

http://www.williams-sonoma.com/recipe/mexican-lime-soup-chicken.html

Ingredients:

3 or 4 limes

2 bone-in, skin-on chicken breast halves, each about

10 oz.

1 tsp. kosher salt, plus more, to taste

1/2 tsp. freshly ground pepper, plus more, to taste

1 Tbs. extra-virgin olive oil

1 large white onion, chopped

5 garlic cloves, minced

1 jalapeño chili, seeded and minced

3 cups low-sodium chicken broth  

3 cups water

1 1/2 tsp. Mexican oregano

1 Haas avocado, pitted, peeled and diced

2 oz. queso fresco or mild feta cheese, crumbled

Directions:

Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan.

Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.