Category Archives: meat

Sandwiches for dinner

I dread dinners. We usually have a salad in the evening, but I get bored with them after a few evenings. The other day, I had this fantastic idea of making a sandwich with chicken leftovers from a roasted chicken and fresh veggies. We had them for dinner for three or four evenings in the row, until I got bored. Again. But they’re still tasty!

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Baked chicken legs

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Chicken legs.

Lately, cooking lunch consisted of a choice between chicken legs and a whole chicken. I usually bake them in the oven – all I need to prepare is the marinade. This one uses mustard and thyme.

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Weekly meal plan 1

Eating out too much? Not enough time to cook every single day? Concerned about your calorie intake? There’s no easy solution – but planning your meals always helps.

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Chicken thigh skewers

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Chicken skewers with red onion, bell pepper and tomatoes.

First thing to know about this recipe: you can (almost) never go wrong with it. Second, it takes 10 minutes to prep everything and 45 minutes to cook. Third: it is really good!

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How to cook liver and love it: Chicken liver loaf

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Chicken liver loaf, cut into cubes.

Chicken liver is not a favorite item on the menu in Calgary. Maybe it’s because people feel internal organs – such as liver, heart, kidney – are somewhat disgusting. Well, I disagree – some can be very tasty, and although you may not want to make them a permanent staple in your diet (high in cholesterol), you may still want to enjoy them every now and then to diversify your menu.
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Turkey meatloaf

Here’s an easy way out for next week’s lunch/ dinner: turkey meatloaf. It’s easy to prepare and you’ll have less meat but more veggies.
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Honey mustard ribs

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Roasting honey mustard ribs.

I’m running out of time for cooking, so these days I’m looking for easy to prepare dishes. I find the countertop oven very useful: I can just throw in meat or veggies, set it on broil and tah-dah, tasty food is begging to be eaten! Tonight, I’m making mustard and honey pork ribs. It took me 10 minutes to put everything together. I’m paring the meat with steamed potatoes and carrots, mixed with butter and thyme.
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The meat lover’s paradise: Gaucho Brazilian Barbeque

Gaucho Menu

Gaucho Brazilian Barbeque has recently moved to a new location, across from Chinook Mall (5920 Macleod Trail SW, Calgary). If you’ve been to the old place, you’ll appreciate the new design: urban and chic. They’ve also updated the menu, so you now have more of a choice (although it’s quite debatable whether you actually needed more choice in this restaurant…).

For those who have no idea what Gaucho is, then get ready for the ultimate meat experience. For $35/ person, you get to eat as much meat and salad as you want and can eat (limit of 2 hours).

But Gaucho is more than simply meat: it is a meat experience. All the meats – and you’ll sample beef, pork, lamb and chicken – are freshly BBQ-ed. The staff comes with huge meat skewers at your table, and cuts a little bit of everything for you.

I wouldn’t know what to recommend first: the beef or the chicken wrapped in bacon? The pork or the tender lamb? The only thing I found too heavy for my taste was a type of sausage. Otherwise, the salads were great, the polenta and fries treats they brought at our table were really tasty, and the drinks menu seemed to please everyone.

For two people, the dinner bill came at $110 with a half bottle of wine, one sambuca and a soft drink. If you didn’t go to Gaucho’s before, it’s really worth trying it out!

Gaucho Brazilian Barbecue on Urbanspoon

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Bison, Peas and Rice Risotto

Rice by WayTru

Here’s another way of cooking ground bison. The dish is not very complicated, but it will require at least 2 pots and one pan to prepare… You’ll need: 1 cup of white rice, 300 gr ground bison, 1 cup frozen peas and carrots, 1 onion, 3-4 garlic cloves, oil, cooking wine, salt, pepper, basil and parsley (optional: saffron threads).
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Moussaka

For me, this dish has two main advantages: it’s easy and you can make a huge pot and refrigerate it for a week. You can also add more veggies – for instance, you can replace the potatoes (or one of the potato layers) with eggplants.  For the basic version, you’ll need: 400 gr minced meat (I use a mixture of pork and beef, but if you want the healthy option, go for chicken or turkey), 6 large potatoes, 1 onion, 4 garlic cloves, 3-4 tomatoes and 1 small can of tomato sauce, 2 carrots (grated), cooking wine, oil, salt, pepper, basil, parsley (plus any other spices you like with your meat).

Instructions

  • Prepare the meat: saute chopped onion and garlic. You can either put the meat in the frying pan, add spices and cooking wine and sear for 2-3 minutes, or simply mix in a bowl the meat with the onion, garlic, spices and cooking wine. Add grated carrots for extra taste. Set aside.
  • Peel potatoes and slice them (big, round slices). In a big oven proof dish, arrange potatoes into one layer.
  • Spoon one layer of meat over the potatoes.
  • Slice tomatoes and layer them on top of the meat.
  • Finish with a second layer of potatoes.
  • Add tomato sauce. If needed, use some more water (you want the whole dish to have enough liquid, otherwise it will dry up in the oven).
  • Put in the oven for 45 minutes to one hour (or until potatoes are tender). My advice is to keep the lid on, otherwise the top layer will get really dry.
  • Serve warm with cold sour cream or yogurt on top.

Beef Potato Moussaka on Foodista

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