Tag: easy

Broccolini with Garlic and Red Chilli

Broccolini and chilli form a killer combination. This dish is a go-to when you want something easy and delicious. Usually I pair this with some form of grilled meat and call it dinner. As I write this, I’m realizing it would make a perfect side for a beautiful porchetta roast, especially along with some braised fennel. After biking to work all summer, I think my heart has finally recovered enough from my last pork belly escapade to try that out soon too.

This recipe works well with either broccolini or broccoli rabe. I prefer broccoli rabe, but some people find it to be too bitter.

You can also chop it up, then add it to some orecchiette with some grated parmesan and a healthy dose of olive oil for an exceptionally easy and delicious pasta dinner.

Ingredients:

1 bunch broccolini or broccoli rabe (rapini)

2 cloves of garlic, sliced

1/2 tbsp dried red chilli flakes

3 tbsp olive oil

salt and pepper

Directions:

  1. Set a saute pan to medium heat, then add the olive oil and garlic. Sauté for about 30 seconds, then add the broccolini. Continue to cook for 5 minutes, then add the red chilli flakes. Cook for another 2 minutes, then add salt and pepper and remove from heat. The broccolini should have a bit of crunch left to it, so don’t overcook!

Enjoy!

Camping Post: Chicken with Red Wine Sauce

I’m currently on the north coast of Barkley Sound. Three days ago I was on the South coast in Bamfield. My life over the last week has involved mainly surfing and fishing for halibut and salmon. I’ve scored on both accounts. Fishing was the best I’ve ever experienced, and a beautiful southwest swell has been dishing up consistent fun sized surf for the Tofino coastlines over the past three days. Today alone I logged about nine hours in the water. Since living in Vancouver, I’m like a crack addict when I get to surf, I never know when my next session will be so I make it count! Needless to say, life is good, but I’m exhausted!

Tonight I decided to document some of the food I’ve been making back at my little basecamp at Mussell Beach. Logging so much time surfing, I wanted something nourishing and  satisfying due to the energy I’ve been expending. I decided on chicken with red wine sauce; simple, and easily accomplished with limited camping supplies. The results were delicious.

You can make this on a stove or on some coals. Although I’d love to, I didn’t have time to establish a good fire for coals, so I just used my backpacking stove and cast iron pan.

Note, the measurements and techniques in this recipe are very approximate, as they should be since I’m currently camping!

The setup, not a bad vantage point to make a delicious meal.

Ingredients:

1 chicken breast

1 shallot, julienned

1 clove garlic

A half glass of red wine

A good knob of butter

A few new potatoes, sliced

1 sprig each of rosemary and tarragon, add some chives too if they’re handy

A few glugs of olive oil

Salt and pepper to taste

Directions: 

1. Get your cast iron pan on medium-ish heat, then add some olive oil and the potatoes and sauté for ten minutes. Toss in some of the garlic and the rosemary, then season. Sauté for another 5 minutes or so, then transfer to a pot with a lid to hold and let them keep cooking for a while under their own heat.

2. Season the chicken with salt and pepper. Get the cast iron hot again, then place the chicken in the pan and monitor closely. It took me about 25 minutes of constant babysitting to get a good cook throughout without burning the chicken. Transfer to the pot with the potatoes to hold.

3. Get the cast iron pan to medium-high heat, then toss in the shallots and remaining garlic for 30 seconds. Add the red wine and let deglaze and reduce for a couple minutes, then add the butter and swirl the pan around to incorporate. Remove the pan from heat.

4. Add the potatoes and chicken back to the pan and add the tarragon and chives. Season again if needed, then eat directly out of the pan like this:

Enjoy!