Food (so meaty)

The comforting slow cooked chicken

I love comfort food but I always try to give it a healthy spin.

There’s nothing like a big pot of veggies and meat on the stove in a cold winter day!

It warms up your home and heart.

I made this recipe for the first time on Christmas day and  I couldn’t get enough of it!

It’s very earthy and very grounding, and as always it’s very easy to make!


Serves 4

½ cup of organic dry white wine

2 tbsp. of organic buckwheat flour

5 organic carrots cut into small pieces

1 organic shallot, minced

1 ½ lbs. organic boneless, skinless chicken thighs

1 sheet of organic puff pastry, thawed

1 organic egg

1 cup organic frozen peas

organic rosemary

organic salt and pepper

organic olive oil

In a big pot ( I use my slow cooker from Le Creuset) whisk together the oil (just a touch), add some water, the wine, the flour, salt and pepper.

Add the carrots, the shallot and the chicken, sprinkle it with the rosemary and toss everything to combine. Cover the pan and cook on medium low for at least an hour, you can check it here and there and stir it a bit.

The chicken will start to shred after stirring it. If it gets really dry add some hot water.

When you have 20 minutes left to go, preheat your oven at 400 degrees, cut the puff pastry into rectangles and place them on a parchment-lined baking sheet.

Beat the egg and brush the puff pastry.  Put it in the oven for 20 to 25 minutes.

When you have 5 minutes left add the peas to the chicken.

Serve on a plate with the puff pastry and enjoy!


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The independent turkey burgers with the liberated sweet potatoes fries

It’s that time of the year again where the barbecues are out and the sunset smells like dinner!

I’m very much looking forward to the 4th of July this year! It’s going to be my first one as an American citizen and I’m so very proud of that! Hopefully we’ll have a nice sunny day and we’ll be able to sit outside in our yard and enjoy the holiday. We might go to a park nearby as well because I’ve heard they have some very pretty fire works!

When it come to holidays, I love to cook something special, but as you all know I’m always looking for a healthier option and one that is stress-free to make.

You want to be able to make something yummy and also enjoy it!

I would like to share with you my recipe for the turkey burgers and the baked sweet potatoes fries I normally make! As usual I eye-ball my ingredients and feel free to do the same. This is not a recipe that requires exact measurements…and also it’s  much more fun and less pressure!

The independent turkey burgers with the liberated sweet potatoes fries


Organic ground turkey

Organic whole wheat burgers buns

Organic turkey bacon

Organic smoked mozzarella

Organic dark leaf lettuce

Organic beef-steak tomatoes

Organic chopped mushrooms

Organic finely diced shallots

Organic minced rosemary

Organic mayo and ketchup

Organic sweet potatoes

Organic oil of olive

Salt & Pepper

Turn your oven on to 450 degrees F and fire up your grill!

Peel and slice the potatoes into long strips.

In a large bowl toss sweet potatoes with some oil and sprinkle them with salt and pepper.

Arrange the sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.

Bake until sweet potatoes are tender and golden brown, turning a few times for about 20 minutes. Let them cool for a few minutes before serving.

While your potatoes are ‘tanning’ in your oven, in a large bowl put: your ground turkey, some chopped mushrooms, some chopped shallots, some minced rosemary, a touch of oil, salt, pepper and start mixing everything together with your hands! Isn’t cooking so much fun? You can still get down and dirty like a little kid 😉

Prepare your patties, be sure the grill is nice and hot, brush it with a little bit of oil and put the burgers on. Be sure to cook them through! (4-6 minutes on each side).

Meanwhile in a pan, crisp the turkey bacon.

Warm your burger buns in the oven for just a few seconds and start the assembling line!

Put a little bit of mayo on one bun, some lettuce, your burger, top it with the cheese and a nice big slice of tomato, finish it with the turkey bacon, a little bit of ketchup on the other bun and there you have some serious 4th of July burger!

Put your fries in a tall cup (much easier to handle them especially if you’re outside barbecuing) season them with salt and pepper if need it and enjoy your holiday!

Have a very Happy and Healthy 4th of July everyone!

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The efficient stuffed zucchini

One of my favorite meals when I was a child was stuffed zucchini and tiny meatballs.

I remember after watching “The Lady and the Tramp” I would push the meatballs in the plate with my nose and then eat them the same way the two doggies did in the famous Disney cartoon

For some reason they tasted even better to me!

I remember loving that meal because it looked like I didn’t really have to eat any vegetables, I wasn’t a big fan of veggies when I was a kid, big surprise uh (I wonder what my face would have looked like if someone would have told me at that time that one day I was going to be a vegetarian for 10 years!).

But on the other hand, I was able to eat many zucchinis in a row without any complaints!

I found a recipe for stuffed zucchini a while ago and I adjusted it a little bit, it’s very different from what my Mom used to make, but it still brings back beautiful memories!

I usually cook this in the weekends and then have dinner ready for a few days during the week. It saves me a lot of time and it’s just so nice to come home to a ready-to-sit-down dinner!

So here’s the recipe, I hope you’ll enjoy it!

The efficient stuffed zucchini


6 organic zucchini

1 ½ cups of ground turkey

1 organic garlic clove

1 cup organic grated fontina cheese

2 organic eggs slightly beaten

Fresh organic basil

Salt and pepper

Organic olive oil


Cook the turkey in a pan with a touch of oil until cooked through.

Preheat your oven at 400 degrees.

Cut the zucchini in half lengthwise and scoop out the flesh (I use a melon ball spoon to do it). They should look like canoes when you’re done with them.

Chop the zucchini flesh a bit (you won’t need all of it, I use the extra to put it in a salad) and press it with a clean cloth to take juice out of it as much as possible.

Put the zucchini flesh, the garlic, the ground turkey, the cheese, the eggs, the basil salt, pepper and a little bit of olive oil in a food processor. Pulse it until you achieve the desired consistency. Do not over do it or it will be too watery.

Put the zucchini skin side down on a greased shallow baking pan. Season them with salt and pepper.

Stuff them with the mixture and drizzled with a bit of olive oil, some salt and pepper and sprinkle a little bit of grated cheese on top.

Put it in the oven for about 30 minutes or until the top is brown and bubbling.

Serve hot and enjoy!



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