You are currently browsing the category archive for the ‘Videos’ category.
Making a spice rub for your meat is so easy you’ll wonder why you haven’t been doing it long before now. It’s also a sure fire way to get a pop of flavour into your dinner without needing a long time to marinate. Check out my new video posting below to find see just how easy and versatile this a rub can be:
For this particular rub I used about a TBSP of each of the spices listed and 2 TBSP of oil. The tenderloin was then baked at 350 degrees for 35 minutes.
This is one of my all time favorite ways to cook chicken. It’s quick, easy and oh so good! To get started you will need:
Can with cooking liquid to put inside (I’m using beer here but feel free to use wine or fruit juice)
Herbs to season
Salt and Pepper
The following video will get you started:
From there just cook on your BBQ on a medium high heat (BBQ temperature should be around 450 – 500 degrees) for an hour and 15 minutes, until the chicken has a minimum internal temperature of 185 degrees. If you are ever curious about what temperature to cook your chicken, the Chicken Farmers of Canada is a great source of information – http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=51&lang=en-CA will show you the cooking times for roasted, grilled or skillet cooked chicken of all kinds.
Let the chicken sit away from the heat of the grill for about 5 minutes then slice and serve. Enjoy!
One of the growing concerns in food health is sodium. Too often we are eating foods that contain levels of sodium that can be dangerous for our health. A good rule of thumb is anything under 200mg of sodium per serving is good, 200-399mg is alright and anything over 400mg is a bit high.
Personally I find it quite frustrating that even things that are supposed to be good for us can be swimming in sodium. Canned beans for example can have anywhere from 280-500mg per one cup serving (depending on the brand and breed of bean). But there is an easy work around this. Though it takes a little planning you can use dried bulk beans instead – not only do they contain much less sodium, but they are even cheaper than those found in cans.
My newest video posting shows you step by step how to re-hydrate dried beans.
As promised here are the slow cooker cook times for your dried beans.
|Presoaked Dried Bean||Cooking Time on High|
|Black Bean||3 hours|
|Black eyed peas||3 ½ hours|
|Cannellini beans||3 hours|
|Fava beens||2 ½ hours|
|Great Northern Beans||2 ½ hours|
|Kidney Beans||3 hours|
|Lentils, green||2 hours|
|Lentils, red||1 ½ hours|
|Lima beans||2 ½ hours (small) 2 hours (large)|
|Navy beans||3 hours|
|Pinto beans||3 hours|
|Soy beans||4 hours|
|Split peas, green or yellow||2 ½ hours|
|White beans||3 hours|
Cook times may depend on your slow cooker, remember that if you are planning to use the beans for soup you can stop the cooking time when they are still a little dry inside so that they will continue to cook in your soup and absorb that liquid/flavour.
Cooked beans can last up to one week in your fridge.
Happy low sodium cooking!
Alright – so here is my first attempt at video. As you can see things may not have gone as planned but you have to start somewhere!
The following video shows you how to make a quick, simple and healthy chicken stock. I should have mentioned that you can use any part of the chicken for this (bones mostly because you obviously want to use the flesh for other meals).
This recipe can be adapted for beef, lamb or pork by using cow, sheep or pig bones instead. Also you can forget the bones all together to make veggie stock. Another great flavour to add is broccoli (by adding broccoli stems) but it does have quite a distinct taste so if you want something that is very versatile you will stick to the basics.
Refrigerated stock lasts 5-7 days and freezes quite well for a couple of months.