Mediterranean Fish Soup with Fennel

what you will need

• 4 tablespoons olive oil
• 4 large garlic cloves-diced
• 1 large shallot chopped
• 1 large fresh fennel-use the green part as well, thinly sliced
• salt and pepper and red chili flakes(dry or fresh, whatever you have!)
• 1-28 oz can of whole tomatoes-just squash them with your hands when you put them in or to save you time get crushed or chopped tomatoes instead.
• 3 cups of vegetable or chicken stock
• A variety of different fish. I use about 6 oz snapper, 6 oz cod, 6 large shrimp, 4 large scallops and/or you can pretty much add any other fish you like.
• Fresh flat leaf parsley about 1 cup. Some for cooking, the rest to top off dish at the end.

Directions:

• Put the olive oil in a pot and sauté on medium heat, garlic, shallot, fennel and salt, pepper and chili flakes until slightly translucent. Do not brown.
• Add the crushed (or whichever type of tomatoes you choose to use, if whole, squish them with your hands before putting in) and stir.
• Let simmer for about 10 minutes then add less than half of the tomato can of water, stir. Add half of the parsley and stir in.
• Add the stock and let it simmer on medium to low heat for about 30-45 minutes if you have more time do 45 minutes.
• Clean the fish, and cut into bit size pieces, not too small. Season with a little salt, pepper and a small amount of lemon juice. I don't cut the prawns and scallops, leave whole.
• Add all of the fish to the tomato and broth mixture. Let simmer for about 15 minutes or when the fish is ready. Not too long, the fish should be tender.
• Scoop into bowls and top with the remaining parsley. Great with warm french baguette if you want a side to compliment! You will have left overs unless you are feeding 4 or more....

Enjoy :)

Moroccan Chicken with Lentils and Spinach

This is a quick dinner inspired with moroccan flavors.

What you will need

2 chicken breast

1 large can of lentils

5 cups of baby spinach

1 large onion

6 cloves of garlic

2 tbsp olive oil

1 tsp salt

1 tsp pepper

2 tbsp of fresh lemon juice

1 tbsp ground cumin

1 tbsp red chili flakes

1 tsp cinnamon

2 tbsp good quality maple syrup

Directions

Marinate chicken breast with garlic, salt, pepper, cumin, cinnamon and maple syrup and place in the fridge. You can do this a couple of hours before hand to get full infusion of flavors into the chicken. The meal will only take 15-20 minutes to make once you have gotten the preparation out of the way. Wash the spinach and set aside, if they are bigger pieces of spinach, tear into smaller spinach.

Chop the onion and add into a pan with chili flakes and olive oil on medium heat. Saute until the onion is translucent, not browned. Add the spinach, and shortly after add the lentils. Let saute for about 5 minutes, then add the fresh lemon and remove from the heat. Do not overcook as it will turn into mushy. Set aside.

Cook the marinated chicken in a pan with olive oil. Let it brown on both sides, depending on how many breast your cooking and the weight it will take any where between 10-12 minutes or until cooked.

Once the chicken is ready, you can begin to plate. Add the spinach and lentil mixture on the plate first and then top off with the chicken. Enjoy!

Notes

*serves 2 for a larger dinner portion or 3 as a second course. Adjust recipe for bigger portions.

*quick to make

*pairs nice with a semi sweet crisp white wine

*plate with the lentil spinach first and top with chicken on the top

The Best Summer Corn on the Cob

A delicious variation to corn on the cob. Give this recipe a try when you're hosting, it is truly delicious!

What you will need

2 large Corn on the Cob

3 limes

1 entire bulb of garlic

4-5 red and green thai chili peppers

2 tbsp olive oil

1 tsp. salt and pepper

1 tbsp sugar

Directions

Boil the corn until it is cooked and set aside. In a separate bowl squeeze the limes and add the sugar, set aside. In a pot add olive oil, garlic and chili peppers and sauté until translucent in color, turn the heat up to medium and add the corn into the oil, garlic and chili mixture and toss around for a few minutes. To finish off pour the lime and sugar mixture on top of the corn in the pot. The sugar and lime will crystalize with the garlic and stick onto the corn-yummy. Serve immediately after making.

Notes

*pairs well with burgers

*best made, served and eaten all on the same day!

'Chicken with a 'kick'

This makes a great main course. Serve it up with a side dish of veggies to complete the meal or a refreshing salad.

What you will need:

• chicken breast
  
• 1 large spicy hungarian sausage (if not available you can use any spicy chorizo sausage)
• one large onion
• 1 bulb of garlic
• 6-8 medium ripe red tomatoes chopped
• 1 tsp. salt and black pepper
• 1 tablespoon paprika
• 10-12 large white mushrooms chopped
• handful of fresh basil
• 1 tablespoon of extra virgin olive oil

Directions

Cut the chicken breast into halves and set aside. Then mince the garlic and onion and put into a pot with the olive oil. Sauté until the garlic and onion are soft, about 6 minutes. Add the chicken breast, paprika, salt and black pepper and turn until the chicken is slightly cooked. Continue stirring and add the mushrooms and fresh basil into the pot. When mushrooms look soft add the sausage and stir. Final step is to add the chopped tomatoes and let simmer for about 15 minutes on high heat and then turn down the heat and let simmer for about 30 minutes.

Notes

• serves 4 hungry tummies
  
• makes great leftovers
• this dish is spicy, I suggest pairing it with a cucumber and yogurt salad.