atco blue flame kitchen: bright and fresh meals to break the winter blahs - natural gas grills
Winter is a good and comfortable meal season, but sometimes we can't help but crave the taste of the sun.
Here are some simple fresh recipes that can take you directly to the tropics!
Our green lime and ginger chicken were easy to make and it was a perfect weekend dinner.
If you're not the type of person to grill all winter, chicken can be baked in an oven at 400 degrees F for 15 to 20 minutes or until cooked.
Canned chickpeas and artichokes can help us make our chickpeas salad a real name.
All you have to do is chop up some vegetables and have a delicious Mediterranean meal --inspired dish.
Our delicious big hali fish and Citrus Salsa in Citrus Salsa need a bit of knife work, but the result is totally worth it.
Match our colorful aromatic coconut rice or serve the crowd with warm corn tortillas --
Delicious fish tacos.
Green lime Ginger Chicken 4 bone-free skin-free chicken breast 2 tbsp (25 mL)
1 tablespoon of fresh lime juice (15 mL)
2 teaspoons of fresh gingerbread (10 mL)honey1/2 tsp (2 mL)
Ground lime grind with a sharp knife and clip chicken into the meatcross pattern.
The remaining ingredients (
Green lime juice through the Peel)
In a double plastic bag
Add marinade to the chicken, add the chicken and squeeze bag; seal bag.
Let the chicken marinate for 20 minutes and turn over the bag occasionally.
Remove the chicken from the marinade;
Discard the marinade.
In a natural gas BBQ, roast the chicken with an oil Grill for 12 to 15 minutes or until the chicken is cooked. Serves 4.
1 can of fast food chickpeas (19 oz / 540 mL)
1 cup of chickpeas (250 mL)
Half 1/2 cups of grape tomatoes (125 mL)
Red bell pepper1/2 cups (125 mL)
Chopped celer1/3 cups (75 mL)
Chopped red onion2 tbsp (25 mL)
Chopped fresh parsle1/4 teaspoons (1 mL)
1 can of freshly ground pepper (6 oz / 170 mL)
Marinate the Thistle to mix all the ingredients except the Thistle in a bowl.
Drain the Thistle and keep the marinade.
Cut the Thistle in half.
Add artichokes and reserve marinade to the hummus mixture;
Toss the combination. Serves 6.
2 tablespoons large hali fish with citrus sauce (25 mL)
1 tablespoon of fresh orange juice (15 mL)
1 teaspoon of olive oil (5 mL each)
1/4 teaspoon of ground orange peel, grapefruit peel and green lime skin (1 mL)salt1/4 tsp (1 mL)
Freshly ground hali fillets (
About 6 ounces/175 grams)Citrus Salsa (recipe below)
Preheat the oven to 425 degrees F (220°C).
Align with non-edge baking traystick foil.
Mix orange juice, oil, orange peel, grapefruit peel, lime peel, salt and pepper together.
Place the fillet on the prepared pan.
Brush the top of the fillet with orange juice mixture.
Bake 12 to 15 minutes per inch (2. 5 cm)
It is easy to slice the fish with a fork.
Served with citrus salsa sauce. Serves 4.
1/2 cup of citrus sauce (125 mL)
S1/2 cups of chopped orange segment (125 mL)
S1/4 cups of grapefruit (50 mL)
S1/4 cups of chopped lime section (50 mL)
Red Ding onion2 tbsp (25 mL)
2 tablespoons of chopped fresh coriander (25 mL)honey1 tbsp (15 mL)
1 tablespoon chopped seed pepper (15 mL)
1 teaspoon of olive oil (5 mL each)
1/4 teaspoon of ground orange peel, grapefruit peel and green lime skin (1 mL)salt1/8 tsp (0. 5 mL)
The freshly ground pepper is mixed with all the ingredients.
1/3 cup (325 mL).
Coconut Cup (250 mL)
Pepper1 cup of meat Ding Red Bell (250 mL)
1 clove of garlic chopped, 1 tablespoon (15 mL)oil2 cups (500 mL)
Jasmine rice1/2 teaspoons (2 mL)
Turmeric1/4 teaspoons (1 mL)
1/2 cup Salt1 (375 mL)
Canned chicken (14 oz/398 mL)
Coconut (25 mL)
Fry coconut, red pepper, onion and garlic in a medium pan for 2 minutes.
Add rice, ginger flour and salt;
Stir often for 2 minutes and Cook.
Stir with broth and coconut milk;
Heat for 20 to 25 minutes or until the rice is soft.
Transfer the rice to the serving and sprinkle it with coconut. Serves 6 to 8.
The ATCO blue flame kitchen column on a busy family healthy diet was held on Wednesday in the gourmet area of the Calgary Herald.
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