Sunday, February 3, 2008

Tryin' to Eat Healthy

In the past few months I have been trying to shop as organically as possibly. To be totally honest it's mostly for the health benefits. I'm not completely on the organic train yet but who knows what might happen. Anyway, while I was researching a local organic market I found these recipes and had to try them. They were delicious and nutritious. The recipes come from Goodwin's Organic Foods and Drinks.

Sauteed Chicken with a Pear Raspberry Sauce
Goodwin's Organic

1 can (16 oz. or 455g) canned pears in juice or light syrup
4 boneless, skinless chicken breast halves
1/2 cup (120mL) balsamic vinegar
2 tsp (10mL) olive oil
1 cup (150g) fresh or frozen raspberries, thawed
1 clove garlic, finely chopped
1 tsp (2g) dried thyme leaves
Salt and pepper

Drain pears; reserving all liquid. In a small bowl, combine pear liquid, vinegar and thyme; set aside.

In a large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, add to pan and brown on both sides. Remove chicken from skillet and set aside.

Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture and bring to a boil.

Return chicken to the skillet and simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter and keep warm.

Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries and spoon over chicken on platter.

Roasted Veggies
Goodwin's Organic


1 1/2 lbs (680g) potatoes, red or yellow varieties (6 small potatoes), cut into 2-inch (5cm) pieces
2 carrots, cut into 2-inch (5cm) pieces
4 shallots, peeled and halved
8 garlic cloves, divided, minced
2 Tbs (30mL) olive oil, divided
1 tsp (1g) marjoram
1/2 lb (230g) green beans, whole
1 red pepper, cut into 2-inch (5cm) pieces
1 zucchini, cut into 2-inch (5cm) chunks
10 mushrooms
1/2 tsp (3g) salt
1/2 tsp (2g) freshly ground black pepper


Preheat oven to 375°F (190°C).

Wash and dry potatoes and carrots, cut into 2-inch (5cm) pieces. Place potatoes, carrots, shallots and half of the minced garlic in a bowl and drizzle with 1 Tbsp (15g) olive oil. Toss oil and vegetables, add marjoram and mix well.

Spray two baking sheets with vegetable oil spray, divide and layer vegetables evenly on sheets. Place baking sheets in oven for 30 minutes.

While potatoes and carrots are cooking. Wash and dry remaining vegetables. Cut red pepper and zucchini into 2-inch (5cm) pieces. Place vegetables in a bowl with clean mushrooms and drizzle with 1 Tbsp (15mL) olive oil, add remaining garlic and toss gently until blended.

After potatoes and carrots have cooked for 30 minutes, remove from oven. Divide the green bean vegetable mixture between the two baking sheets. Mix vegetables with potatoes and carrots, forming a single layer on the baking sheet. Return to oven for another 15–20 minutes, cooking until tender.

1 comment:

  1. hey leash
    Your blog is sooooo cute!!
    even though im not married lol i can try to cook for mr bradley!