RSVP Magazine with Claire’s Tasty Thursday

Today #TastyThursday was launched with RSVP Magazine featuring my food blogs 🙂 Look out for this today and every Thursday x

I initially began speaking with RSVP and a few other publications at the beginning of October and many telephone calls, emails and meetings later the decision was made to work with RSVP and today this went live for the world to see 🙂

I am beaming, I could not be happier with how this blog is going, Being nominated in the food category for a UK Blog Award 2015 (no news yet as to weather I have made the next round) was incredible and if I get to the next round I think I may actually burst with excitement and now this, My food in a real life national publication for the world to enjoy 🙂

RSVP choose a super simple, super christmassy food blog to begin with and I was thrilled with this as it is currently the most viewed this week and the one I am receiving emails and enquiries about daily 🙂 Here is the link to view this http://rsvpmagazine.ie/blog-claires-smooth-silky-bake-christmas-chocolate-tart/

x x x Claire’s Smooth and Silky No bake Christmas Chocolate Tart x x x

It is a scrummy treat any time of the year but with the addition of Baileys and the lushness of this I think it should be saved for a super time treat 🙂

2014 has been an incredible year, I am actually emotional looking back at it and all the amazing moments and I can’t wait to see what 2015 brings 🙂 This year I began working with TV3, began my own weekly Radio show, Started this my new baby Clare with the Hair, became ‘The Face’ of Boudoir Darlings and we created a Charity Calender with monies raised going to Clare’s Wish Foundation (a charity who grant wishes to adults with life limiting illnesses), Nominated in the UK Blog Awards and now working with RSVP. So many changes, so many new ventures yet all enjoyed and loved so much.

The cover of Boudoir Darlings / Clare’s Wish 2015 Calender http://www.boudoirdarlings.ie/

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Simply Scrumptious Salmon Salad

Mid-week meals can prove to be the hardest to think about sometime but this, Simply Scrumptious Salmon Salad makes for an easy, low cal, no fuss yet exceptionally tasty home cooked mid-week meal. This is one of my families favourites.

Makes: 4 servings

Preparation Time: 20 minutes

Total Time:  35 minutes

Ingredients 

• 1lb of green beans
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon melted coconut oil
• 1 tablespoon minced shallots
• 1/4 teaspoon black pepper, divided
• 4  salmon fillets
• 1 large bag mixed salad greens
• 1 large red onion
• 2 large hard boiled eggs

PREPARATION

1. Preheat your grill to medium.

2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon pepper in small bowl, stirring well with whisk, set aside.

4. ,If you want to, you can spray both sides of each fillet with olive oil via a mister or use one of the low cal oil sprays, I think there is no need for any oil but I know with older grills or ones not so non stick this is a necessary step,  1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 5-6 minutes on this side then turn and cook for another 2-3 minutes on the other side.

5. Arrange 1/4 of the greens leaves in each of the 4 bowls top with your finely sliced red onion, the egg slices, and beans. Top with salmon and  drizzle with your delicious dressing.

Tip: Add some fresh chill to the dressing for a fiery hit, also I like to warm the dressing a little at this time of the year and you may even leave the beans warm, all ways this dish works!!

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Scrumptious Grilled Steak & Sweet Potatoes

Dinner does not get much simpler than this!! Claire’s Scrumptious Grilled Steak & Sweet Potato: Here we grill some spice-rubbed striploin steaks and serve them along side some sweet potatoes with onions baked in a foil packet . Serve with steamed greens, green beans, spinach or whatever leafy green you like. 🙂 I made a little crème fresh with sun-dried tomato sauce to go along side, but if you are being super healthy, then leave the sauce out.

Makes: 4 servings

Preparation Time: 20-30 minutes

Total Time:  1hr

Ingredients 

• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon salt, I leave this out.
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 x 8 ounces striploin steak, trimmed and cut into 2 portions
• 2-3 medium sweet potato, peeled and very thinly sliced
• 1 large red onion, halved and very thinly sliced
• 1 teaspoons coconut oil
• 1 teaspoon freshly grated orange zest

PREPARATION

1. Preheat grill to high.
2. Combine allspice, cumin, ginger, cinnamon, coriander, cayenne and salt (if using) in a bowl. Sprinkle steaks with the spice mixture and leave to rest while you get the sweet potato ready, mix the sliced sweet potato and red onion along with oil and zest in a bowl and coat all the pieces with the oil and zest.
3. Place two sheets of foil on top of each other (the double layers will help protect the ingredients from burning). . Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.
4. Place the packet on the hottest part of the oven and cook for 20-25 minutes, if the slices are thicker this will take longer. Cook the steaks on your hot grill, turning only once, cooking for 3 to 4 minutes per side for medium-rare and longer if required Transfer to plates and let rest while the potato packets finish cooking. Open the packets (being really careful of steam) and serve alongside the steaks and greens.

Tip: For the Creme fresh sauce, all you need is half a tub of creme fresh, whizz up 5-6 sundried tomatoes, add some lemon zest, fresh black pepper and  combine for a super simple, tasty sauce to have along side many foods, works great with chicken and really good as a dip for chips.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Chicken Satay Skewers ‘Fake Away’

 ‘Fake Away’ Chicken Satay Skewers 

I use this tasty, versatile peanut sauce not only as a dip for grilled satay skewers, but also  for Stir Fried Rice or Noodles with Chicken and Peanut Sauce.. The sauce contains a little bit of heat, but you can cut back on it or eliminate it altogether if you wish. The sauce keeps for days in the fridge so make ahead of time for a simple go to sauce mid week. You also can thin the sauce with a little coconut milk, water, or chicken stock.

Makes: 4 servings (main meal) 8 (starter)

Preparation Time: 30 minutes

Total Time:  minutes

Ingredients

4 Skinless / Boneless Chicken Breast Fillets

1⁄2 cup  peanut butter ( I used Almond Butter, reasons in week 6 Food & Activity Dairy)
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon chilli paste / I clove of minced Garlic (Fresh can be unpredictable heat wise hence opting for the paste option)      1⁄2 teaspoon fresh chopped  coriander
1 cup water
1 tablespoon freshly squeezed lime juice.

PREPARATION

In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, chilli, garlic and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, like double cream. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered in the refrigerator, for about 1 week. Then take the  chicken fillets and slice  into finger size lengths.  Thread onto skewers ( you can buy these in your supermarket or pick them up in your butchers.) then smother the chicken in your satay sauce, leave to sit for 30 minutes, place on a baking tray lined with baking parchment and grill, turning after 6-8 minutes and brushing with remaining sauce as you go.

Tip: Soak the Skewer Sticks in water while you prepar all the other bits, this will help them not to burn under the grill

I served these with some sweet chilli Prawn Skewers and Brown rice for our Saturday Night ‘Fake Away’ (I will add full details for both.

If you have a favourite Take away and would like me to create a ‘Fake Away’ version then please get in touch 🙂

Thank you for reading you FABULOUS people

❤ Claire with the hair McCarthy ❤

Coconut Brown Rice Pudding Cooked in a Slow-Cooker

So while trying to be super good with food choices I have discovered some fabulous, simple, tasty yet healthier alternatives to some of my traditional favorites. Today I am sharing a fabulous Rice Pudding that is possibly tastier than the traditional Rice Pudding I made but is it miles better for you also. It is a real win, win situation 🙂 Try it!!

Makes: 6 large servings or 4 with a chance for seconds 🙂

Preparation Time: 15 minutes

Total Time: 6+ hours (we are after all using a slow-cooker)

Ingredients

• I use a very small amount of coconut oil but feel free to use nonstick / lie cooking spray
• 3 cups coconut water
• One regular can lite coconut milk
• 1/2 cup sugar, you can use any sugar alternative here
• 1 tablespoon vanilla extract or even feeling really generous, add a pod with the seeds scrapped
• 1/2 teaspoon salt, this is one time I use salt, I am not sure what it does exactly but it adds ‘something’
• 1 1/4 cups short grain brown rice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon finely grated lime zest

Toppings you may add: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped toasted nuts, chopped crystallized ginger, a spoon of your favorite jam, chopped banana or anything you like, the choices are endless……

Preparation

Wipe melted coconut oil or mist the slow cooker with lite nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.

Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm and  Top with any of your choices of toppings and enjoy!

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Seared Chicken with Apricot Sauce (help’s with any sweet cravings)

I was asked for a simple dish that is tasty, quick and super simple to recreate so I choose this:

Fresh apricots, white wine, apricot jam and tarragon combine in a quick sauce that’s delicious with chicken. I pound the chicken thin so that it cooks in just a couple of minutes.(I use parchment paper and a rolling pin) Let this easy recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and steamed Spinach or steamed Broccoli .

Makes: 4 servings

Preparation Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

• 4 boneless, skinless chicken breasts, (about 120g each), trimmed or all fat and tenders removed
• 3/4 teaspoon salt, divided ( I leave this out, maybe try adding 1/2 this quantity until you no longer need it at all)
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 1 tablespoon canola oil (I use Coconut)
• 3/4 glass white wine (Use a dry white wine if possible)
• 1 medium shallot, minced
• 4 fresh apricots, pitted and chopped
• 2 tablespoons apricot jam
• 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

PREPARATION

1. Place chicken breasts between 2 pieces of cling film / parchment paper & Pound with a rolling pin, meat mallet or heavy pan until flattened to an even thickness, about 1/2 inch. Sprinkle ( if taste requires) with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2. Heat oil in a large frying pan over medium heat. Add the chicken and cook until browned and no longer pink in the centre, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3. Off the heat, add wine and shallot to the same pan you have cooked the chicken in, Return to medium heat and cook, scraping up any browned bits, until slightly reduced, should take about 3 minutes. Add apricots and cook until the fruit begins to break down, again no more than 2 to 3 minutes. Stir in jam, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce, some rice, vegetables and Enjoy!

NUTRITION

Per serving: 252 calories (Chicken and Sauce Only) ; 5 g fat

Steamed broccoli with a squeeze of lemon (½ cup)
22 calories

Steamed spinach with a squeeze of lemon (½ cup)
21 calories

Quinoa tossed with chopped fresh herbs (½ cup)
111 calories

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Turkey & Lettuce Wraps (Tasty yet very low fat)

Based on a popular Chinese dish, these fun wraps also make appealing appetizers or canapé when entertaining. There are flavoured with five-spice and are ridiculously simple to make. you can add diced tomatoes, mango, cucumber or red onions to mix this recipe up.

This recipe is based on 4 servings so double up or half down to suit your individual needs.

Makes: 4 servings

Preparation Time: 30 minutes (max)

Total Time: 30 minutes

INGREDIENTS

• 1/2 cup water
• 1/2 cup brown rice
• 2 teaspoons sesame oil
• 450g 93%or better,lean ground turkey
• 1 tablespoon minced fresh ginger
• 1 large red  pepper, finely diced
• 1 8-ounce can water chestnuts, rinsed and chopped(this is a standard size can)
• 1/2 cup reduced-salt chicken broth (shop bought or even better to make your own)
• 2 tablespoons hoisin sauce
• 1 teaspoon five-spice powder
• 1/2 teaspoon salt (if you must, I tend to leave this out)
• 2 heads  lettuce, leaves separated, I use two as it is only the outer leaves that can be used here.
• 1/2 cup chopped fresh herbs, such as parsley, basil, mint or chives, (I use parsley, chives and mint)
• 1 large carrot, shredded

PREPARATION

1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook following the instructions on the packet. Once cooked remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat( I use coconut oil here). Add turkey and ginger; cook, separating the mince with a wooden spoon, until the turkey is cooked through, about 4-6 minutes. Stir in the cooked rice,  pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

TIPS & NOTES

• Make Ahead Tip: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat.

• Notes: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
• Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Per serving: 276 calories; 11 g fat (based on 6 leaves per person and the above quantities being divided into four portions)

Let me know how you get on making these and if you have any food’s you would like me to create a recipe for then get in touch and I will do my best for you x

Thank you for reading you FABULOUS people

❤ Claire with the hair McCarthy ❤