Green Stockings Craft & Design

September 10, 2016

The “Mummy, *sigh* I love cheese” Chicken and Veg Au Gratin

Filed under: Food — Tags: , , , , , , , , — GreenStockings Craft & Creative Events @ 9:32 PM

Imagine, if you will, a dinner that a toddler with a preference for white food (and her parent with a similar preference) will enthusiastically eat, that’s low carb, and amazingly delicious.  You may have stumbled across this delectable dish.  Soon to become your favourite high-fat-low-carb meal, the kind you’re still thinking about days from now, this bake is perfect fall food.


Feeds: 4 adults
Impressive rating: very high
Time intensive: very
Note: read through all instructions before beginning!


4 boneless chicken breasts (skinless if you prefer, but really, it’s really better skin-on)
2tbsp dijon mustard
2tsp garlic powder
Salt & pepper

1 large rutabaga,  peeled and sliced 1/4″ to 1/2″ thick
1 bulb fennel, top shoots cut off, sliced into thin wedges
1/3 cup olive oil
1tbsp cider vinegar
1tbsp roasted garlic goat cheese
Salt & pepper

3 leek stalks (white parts only), sliced into rings and washed
2 jalapeño peppers, seeded and diced
2tbsps butter

300g each mozzarella cheese and brick cheese, grated
2 tbsps roasted garlic goat cheese
2 tbsps blue cheese
1/2 cup 40% organic cream

Fennel and Rutabaga:

Set oven to 375F
Lay out rutabaga and fennel on baking sheets.
Mix oil, vinegar,  goat cheese, salt and pepper,  and brush onto vegetables.
Roast for 25 mins, turn veggies and cook for additional 10 minute increments until lightly browned.
Take out of oven and set aside


Marinate the chicken in mustard and garlic powder, then grill on the BBQ.  Once cooked, slice and set aside


Sauté jalapeños in butter in a large cast iron skillet which can be put in the oven.  Once they begin to soften, add leeks.  Cook on medium-low heat until soft.

Au Gratin:
Set oven to 375F
Grate mozzarella and brick cheese and set aside
Mix cream, blue cheese, and goat cheese in a small bowl and set aside.

Mix roasted vegetables and chicken pieces together and divide into two batches.
Combine first batch with leeks and jalapeños in the bottom of the frying pan, lay half of grated cheese on top.


Spoon out the second half of the chicken and vegetable mixture on top of the cheese
Lay the second half of the cheese on top.
Pour the cream and cheese mixture on top of the bake.

Bake for 25 minutes or until golden brown.  Let stand 5 to 10 minutes before serving.
Fight over who gets to take the leftovers for lunch.
Easy vegetarian adaptation: omit chicken


August 15, 2016

Just Trust Me Spicy Peanut Sauce Coleslaw

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 11:16 AM

Oh, summer dinners.

If you’re like me, making dinner is an enormous chore. Not because I don’t like to cook, but maybe because I like to cook too much. And budget, time, dietary restrictions (and needing to make something that will get some calories and nutrients into a toddler) often mean that I can’t get super creative with our meals.  And then add a layer of it’s-too-hot-to-move-let-alone-cook, and you have me wandering around the grocery store at 7:30pm mostly just because it’s air conditioned, trying to figure out what to make.

Well, cabbage was on sale, and what says summer dinner better than coleslaw?

The salad ingredients for coleslaw are carved in stone as far as I’m concerned.  I grew up eating Canadian Living recipes from the 80s, so sometimes my food stringencies are a littld weird.  But like the title says, just trust me.

Coleslaw Salad
1/2 of one green cabbage, finely chopped
1 small yellow onion (or 1/2 of one red, Spanish, or Vidalia onion)
1 red apple, cored and diced (leave the skin ON)
1/2 cup raisins
Lemon juice

Mix cabbage, onion, apple, and raisins in a large bowl and give it a good squirt of lemon to keep the apples from browning

Spicy Peanut Sauce
4Tbsp creamy natural peanut butter
2Tbsp spreadable plain goat cheese
2Tbsp olive oil
2Tbsp red wine vinegar
1Tbsp apple cider vinegar
11/2Tbsp Piri Piri sauce (Portuguese hot sauce – this is a very vinegary hot sauce, so if you substitute anothed hot sauce (eg sriracha), you may want to add more vinegar)
1/4tsp sesame oil
Salt and pepper

Mix all sauce ingredients in a bowl or measuring cup; mix very well to make sure that the peanut butter and goat cheese are thoroughly combined.  Adjust flavours as you see fit; all of the measurements are approximations on my part, when I make this sauce it’s a lot more dollops and pinches than tablespoons and quarter teaspoons.

Add sauce to the coleslaw salad slowly so that it doesn’t get too saucy, as this sauce is quite thick – if you have sauce left over, it makes a great dipping sauce for chicken!

Happy summer everyone!

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