Tuesday, December 29, 2009
Monday, December 14, 2009
- Cut cabbage lengthwise into 4 to 6 wedges. Cut out core. Cut each wedge crosswise into very thin slices. You should have about 22 cups.
- In a large non-reactive bowl, combine cabbage, carrots and salt. Place a plate on top to weigh down vegetables. Cover and let stand at a cool room temperature for at least 12 hours or for up to 24 hrs.
- Prepare canner, jars and lids
- In a colander working in batches, drain vegetables and rinse well. Drain again, squeezing out as much liquid as possible. Spread out on towel-lined baking sheets to drain any remaining water.
- In a pot combine sugar, celery seeds, mustard seeds, pepper and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minutes. Reduce heat to low and keep liquid hot.
- Working with one jar at a time, pack vegetables into hot jars, leaving room for liquid and 1" headspace. Pour in hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
- Place jars in canner and return to a boil. Process 500mL jars for 15 mins and 1L jars for 20 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.
- When serving, open jar and drain coleslaw in a sieve. Transfer to serving dish. In a small bowl combine the sunflower oil and Dijon mustard and toss with coleslaw just prior to serving.
- In a large bowl, combine the milk, Worcestershire sauce and soup mix. Crumble beef over mixture and mix well. Shape into 1" balls.
- Place meatballs on a rack in a shallow baking pan and broil 4-6" from the heat for 5 to 8 minutes (or until meatballs are browned).
- In a large pot or slow cooker on high, combine sauce ingredients. Bring to a boil and then reduce heat; add meatballs and stir gently.
- Simmer for 1 hr or until meat is no longer pink.
- Whisk all salad ingredients together in a small bowl and set aside.
- Place spinach in a salad bowl, top with the slivered chicken, feta cubes and red grapefruit segments, and sprinkle the cilantro over top.
- Drizzle the dressing over top and ENJOY!!!
* Marinated Feta:
- 1/3 cup olive oil
- 1 tbsp oil-packed sundried tomatoes, diced
- 1 tbsp minced fresh parsley
- 1 tsp crushed red pepper flakes
- 1 tsp dried basil
- 1 tsp minced fresh chives
- 1/4 tsp garlic powder
- 1 lb cubed feta cheese
Place all ingredients in a resealable plastic bag and gently toss. Place the bag in the fridge for at least 1/2 hr. Take out of the fridge at least an hour prior to serving to allow the flavours to fully develop.
Tuesday, November 24, 2009
- Heat the olive oil and 1 tbsp butter in a skillet, over medium heat. Add the onions and saute with a sprinkle of salt, until golden.
- Combine the potatoes and celery in a large soup pot with the water and stock and approx. 1/2 tsp salt if needed (if it's a homemade stock you might want to as homemade stocks are never seasoned).
- Bring to a boil, lower the heat and simmer for approx. 10 minutes. Add the chopped broccoli and sauteed onions and simmer for another 8 to 10 minutes, until vegetables are tender.
- Stir in the lemon juice and puree the soup either in batches in the blender, or using an immersion blender in the soup pot. Don't overprocess as the texture should be somewhat rough.
- Melt the remaining 1 1/2 tbsp butter in a skillet and stir in the flour. Cook this roux for a few minutes, stirring constantly, till golden. Whisk in the milk and bring the mixture to a boil. Reduce the heat and simmer, stirring or whisking till it thickens. Whisk in the mustard and the cayenne and add the white sauce to the soup.
- Bring the soup back to a simmer, taste and correct the seasonings with more salt and pepper, mustard or cayenne.
- You can garnish the bowl with small florettes of steamed broccoli, or a swirl of sour cream!
- Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
- Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
- Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
- Serve hot with fresh crusty bread - YUM!!!
Wednesday, November 11, 2009
- In a large pot combine the first 8 ingredients (milk to mozzarella) over medium heat until cheese is melted and mixture begins to thicken.
- Fold in the sour cream. Add the macaroni and crackers. Cook until heated through, stirring frequently to prevent it sticking.
- Top with a light dusting of grated cheddar and Parmesan Reggiano cheese and either serve or put into a 350F oven until cheese has melted and is golden brown.
Friday, October 30, 2009
- Heat the white wine vinegar, water, butter and the sugar together in an ovenproof casserole dish (I used my enamelled cast iron baking dish whose lid can handle the high heat in an oven), until the sugar dissolves.
- Add the cabbage and stir till it's coated with the vinegar mixture.
- Cover and braise in an oven at 325F for 2 hours, stirring every half an hour or so to ensure even cooking.
- Remove from oven, transfer to a serving and dish and crumble creamy goat's cheese over top (optional).
Wednesday, October 21, 2009
- In a large bowl, beat the eggs and sugar. Add sour cream and maple flavouring. Combine the flour, baking soda, and salt; add to sour cream mixture and mix well. Fold in pecans.
- Pour into 2 greased and floured 9" round baking pans. Bake at 350F for 30 minutes, or until toothpick inserted near the centre comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a bowl, cream butter and confectioners' sugar. Add syrup and mix well. Spread between layers and over top and sides of cake.
- In a microwave safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry or a heavy-duty reusable plastic bag; cut a small hole in the corner of the bag. Pipe a tree and branches on top of cake. Combine dried fruits and sprinkle around tree base and at ends of branches to resemble fall leaves.
- Serve & ENJOY!
Tuesday, October 20, 2009
- In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts, and cinnamon until well-blended. Press onto the bottom and 1 1/2" up the sides of a greased 9" springform pan.
- Place ona baking sheet. Bake at 325F for 10 minutes or until set. Cool on a wire rack.
- In a large bowl, beat cream cheese until fluffy. Beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust.
- Return pan to baking sheet. Bake at 325F for 40 - 45 minutes or until centre is almost set. Cool on a wire rack for 10 minutes before carefully runnign a knife around edge of pan to loosen; cool 1 hour longer.
- In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
- In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. reduce heat; cook and stir for 1 minute, or until thickened. Immediately brush over apples.
- Refrigerate for 1 hour or unitl chilled. Remove sides of pan and serve.
1 medium pie pumpkin
2 tbsp sugar
3/4 tsp ground cinnamon, divided
1/3 cup vanilla or white chips
2 tbsp milk
1 pkg (3oz) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup solid pack pumpkin
1 tsp grated orange peel
1 cup heavy whipping cream, whipped to stiff peaks
- Cut top off pumpkin; scoop out and discard seeds. In a small bowl, combine sugar and 1/2 tsp cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400F for 25-30 minutes or until crisp tender. Cool on a wire rack.
- Meanwhile, microwave vanilla chips with milk and stir until smooth. Cool to room temperature.
- In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, reserved chocolate and remaining cinnamon. Fold in whipped cream. Remove pumpkin top. Spoon mousse into pie pumpkin and serve.
In a saucepan, heat oil over medium heat; saute onion, stirring occasionally for 4 minutes.
Add cranberries, apple, brown sugar, vinegar, and cinnamon stick. Bring to a boil. Reduce heat, cover and simmer, stirring twice, until sauce it thick enough to mound on a spoon (approximately 12 minutes).
Add salt and pepper. Discard cinnamon stick and serve!
- Arrange bread in an ungreased 13" x 9" baking dish. Whisk together eggs, 1 1/2 cups milk, and seasonings. Pour over the bread and set aside.
- Meanwhile in a large skillet, cook sausage meat over medium heat until no longer pink. Drain and then spoon evenly over the bread.
- Combine the soup with the cheeses and remaining milk, and spread evenly over the sausage.
- Bake, uncovered at 350F for 45-50 mins, or until the top is puffed and the centre appears set. Let stand for 5 mins before serving.
Monday, October 5, 2009
- In a small bowl, combine the flour, onions, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs (I usually use my fingers instead of a knife!)
- Combine egg and buttermilk; stir into crumb mixture just until moistened.
- Drop by 1/4 cupfuls 2" apart onto a greased baking sheet (or line it with parchment paper or use a non-stick sheet).
- Bake at 400F for 12-15 minutes or until golden brown.
- Serve warm alongside a soup or chili or even a salad!
*If you don't have buttermilk on hand, just add 1 tbsp of lemon juice to regular 2% milk and let it sit for a few minutes. Stir and it will be thickened and tart like buttermilk! *
Sunday, October 4, 2009
- Melt the butter in a large Dutch oven over medium high heat. Add the chopped onion and parsnips and saute for approximately 3 minutes.
- Stir in the spices and cook for 1 minute more, or until fragrant.
- Add the stock, and bring to a boil. Reduce the heat, cover and simmer for 45 minutes, or until the vegetables are tender.
- Cool slightly and then puree in a blender or food processor until smooth.
- Return to the pot and add the cream, heating gently.
- Put into bowls and garnish with fresh coriander...ENJOY!
ROASTED TOMATO & PASTA SOUP
1 lb ripe Italian plum tomatoes (although I used grape tomatoes), halved lengthwise
1 large red bell pepper, sliced lengthwise and seeded
1 large red onion, quartered
2 garlic cloves
1 tbsp olive oil
5 cups vegetable stock
pinch of granulated sugar
1 cup small pasta
salt and ground pepper
- Preheat the oven to 375F and spread out the tomatoes, garlic, onions and peppers on a roasting pan and drizzle with the olive oil. Roast for 30 to 45 minutes or until the vegetables are soft and slightly charred. Turn them halfway through the cooking time to ensure even roasting.
- Transfer the roasted vegetables to a food processor and add 1 cup of stock. Process until pureed. Scrape into a sieve and press the puree through into a Dutch oven. Discard the solids.
- Add the remaining stock , sugar and salt and pepper. Bring to the boil.
- Add the pasta and simmer for 7 to 8 minutes, stirring frequently, until al dente. Taste and adjust the seasonings.
*You can roast the vegetables in advance, allow them to cool then leave them in a covered bowl in the refrigerator overnight before pureeing*
IRISH LEEK & BLUE CHEESE SOUP
3 large leeks
1/4 cup butter
2 tbsp oil
4oz blue cheese (if I had Cashel blue I would have used an Irish cheese)
2 tbsp all purpose flour
1 tbsp wholegrain Irish mustard
6 1/4 cups chicken stock
ground black pepper
- Slice the leeks thinly. Heat the butter in a large Dutch oven and add the oil. Gently saute the leeks in the oil and butter until softened, but not brown.
- Grate the cheese (or crumble it like I did!), and add it to the pot, stirring over a low heat until it is melted. Add the flour and stir constantly for 2 minutes. Add ground black pepper and mustard to taste.
- Gradually add the stock, stirring constantly and blending it in well. Bring the soup to the boil. Reduce heat, cover and simmer for approximately 15 minutes.
BUTTERNUT SQUASH & APPLE SOUP
1 butternut squash, peeled, seeded and chopped
1 cooking apple, peeled, cored and chopped
2 tbsp butter
1 onion, finely chopped
2 tsp curry powder
3 3/4 cups vegetable stock
1 tsp chopped fresh sage (or 1/4 tsp of dried)
2/3 cup apple juice
salt and pepper
- Heat the butter in a large Dutch oven, over medium high heat. Add the onion and cook, stirring for 5 minutes or until soft. Stir in the curry powder. Cook to bring out the flavour and stir constantly for 2 minutes.
- Add the stock, squash, apple and sage. Bring to the boil, reduce heat, cover and simmer for 20 minutes, or until the squash and apples are soft.
- Puree the soup in blender or food processor. Return to the pot and add the apple juice. Taste and season accordingly.
Sunday, September 27, 2009
- Heat cooking oil in a large Dutch oven over medium heat. Add next 4 ingredients (beef to garlic). Saute until ground beef is no longer pink.
- Add next 9 ingredients (paprika to cinnamon). Heat and stir for about 1 minute, or until fragrant.
- Add next 4 ingredients (chickpeas to tomato sauce). Bring to a boil and then reduce heat to medium low. Simmer uncovered for 20 minutes, stirring occasionally, until thickened.
- Add yogurt. Heat and stir for 10 minutes until heated through.
- Serve with either naan or pappadums!!
BUTTERNUT & BEEF CHILI
1 lb lean ground beef
1 cup chopped onion
1 cup chopped bell pepper
3 cups chopped fresh tomatoes
3 cups peeled, seeded and chopped butternut squash
3 cups water
2 tbsp tomato paste
1 1/2 tsp each: dried oregano, ground cumin, chili powder
1/2 tsp salt
1 16oz can kidney beans, drained and rinsed
2 cloves minced garlic
1/2 cup small pitted olives
2 to 3 tsp seeded, minced jalapenos
6 tbsp thinly sliced green onions
2 tbsp chopped fresh cilantro
- Combine the first 3 ingredients (beef - peppers) in a lagre Dutch oven. Saute over medium-high heat until beef is browned and onions are transluscent.
- Stir in the next 10 ingredients (tomatoes - garlic). Bring to a boil and then reduce heat and simmer, uncovered for 20 minutes, or until squash is tender.
- Stir in olves and jalapenos and cook 5 minutes.
- Ladle into bowls and top with green onions and cilantro (I actually incorporated these into the chili before putting it into my containters for freezing).
2 tsp cooking oil
1 lb lean ground beef
1/2 cup chopped onion
1/2 cup roasted red peppers, drained, blotted dry and cut into 1/4" strips
4 oz can of diced green chilis, or 3 tbsp freshly chopped and seeded jalapenos
1/2 tsp chili powder
6 - 9" flour tortillas
4 large eggs
2 cups milk
1/4 tsp ground cumin
1 1/2 cups grated monterey jack cheese
- Heat oil in a large frying pan over medium. Add ground beef and onion. Saute until beef is browned.
- Add the next 3 ingredients (peppers - chili powder). Heat and stir for 2 to 3 minutes, or until fragrant. Remove from heat.
- Place 1 flour tortilla in a greased 3 quart (3L) round casserole. Fold eges if necessary to fit into casserole dish. Spread 1/2 cup of the beef mixture over top. Repeat, layering remaining tortillas and beef mixture, ending with a tortilla.
- Whisk the next three ingredients together in a bowl (eggs - cumin) and pour over top the tortillas in the casserole.
- Top with the grated cheese. Cover and refrigerate overnight to allow the flavours to blend and the tortillas to absorb the liquid.
- Bake uncovered in a 350F oven for approximately 1 1/4 hours until puffed and golden.
- Cut into wedges and serve with salad and salsa!
Tuesday, September 15, 2009
Friday, August 28, 2009
- In a large non-reactive bowl, combine carrots, onions and salt. Cover and let stand at room temperature for 2 hours.
- Meanwhile prepare canner, jars and lids.
- In a colander lined with cheesecloth, working in batches, drain vegetables and rinse well. Drain again and squeeze out excess liquid. Set aside in a colander to continue draining.
- In a large pot, combine sugar, celery seeds, thyme, pepper, and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved. Increase heat to medium high and add drained vegetables and garlic; return to a boil, stirring often. Reduce heat and boil gently, stirring often for about 15 mins or until vegetables are translucent and mixture is slightly thickened.
- Ladle hot relish into hot jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary by adding hot relish. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
- Place jars in the canner and return to a boil. Process for 10 mins. Turn off heat and remove canner lid. Let jars stand in water for 5 mins. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.
Thursday, August 20, 2009
3 tbsp vegetable oil
1 cup white rice
2 cups chicken broth
salt, to taste
1/2 lb fresh green beans
1 lb chicken breast, chicken cutlets, or tenders, thinly sliced
1 red bell pepper, seeded and thinly sliced
3 tbsp tamari (dark soy sauce)
3 tbsp honey
1 tbsp hot pepper sauce
1 tbsp Dijon mustard
2 tsp sesame oil
1 bunch of green onions (scallions) finely chopped
2 tbsp sesame seeds, toasted
- In a large saucepan heat 1 tbsp oil over medium-high heat. Add the rice and toast, stirring often, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat and cover. Simmer until tender - approx. 17 mins.
- In a large skillet, bring enough water to reach a depth of 1" to a boil, salt it, add the green beans and cook for 2 mins. Drain and rinse with cold water. Set aside.
- Heat the remaining 2 tbsp oil over high heat until rippling. Add the chicken and cook until golden - 3 to 4 mins. Add the bell peppers and cook until softened, 3 mins. Add the green beans and cook, tossing for 1 minute.
- In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and the vegetables; toss. Drizzle the sesame oil over the chicken.
- Stir the green onions into the rice and fluff with a fork. Serve the chicken over the rice and top with the toasted sesame seeds.
Tuesday, August 18, 2009
- In a large non-reactive bowl, combine onions and salt. Cover and let stand at a cool room temperature for 2 hours.
- Meanwhile, prepare the canner, jars and lids.
- In a colander lined with cheesecloth, working in batches, drain and rinse onions well. Drain again and squeeze out excess liquid. Set aside in colander to continue draining.
- In a large pot, combine brown sugar, mustard seeds, cinnamon, nutmeg and vinegar. Brint to a boil over medium heat, stirring often until sugar is dissolved.
- Increase heat to medium-high and add drained onions, soft apples and ale; return to a boil, stirring often. Reduce heat and boil gently, stirring often for about 10 minutes, or until apples start ot break down and mixture is slightly thickened.
- Stir in cooking apples and return to a boil, stirring often. Reduce heat and boil gently, stirring often to prevent sticking, for about 2 minutes, or until cooking apples just start to soften but don't break down.
- Ladle hot relish into hot jars, leaving 1/2" (1cm) headspace. Remove air bubbles and adjsut headspace as necessary by adding hot relish. Wipe rim and place hot lid disc on jar. Screw band down until fingertip tight.
- Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface, and allow to stand for 24 hours. Reprocess any jars that the lids did not seal properly on to.
- Store in a dark and cool cupboard until you are ready to enjoy!!!
Sunday, July 26, 2009
I decided to pull out an old favourite this week for dinner - stuffed zucchini! My son Devon enjoyed it and I think you will too!
- Preheat the oven to 400F
- Cut zucchini in half, lengthwise, and trim both ends. With a teaspoon or grapefruit spoon carve otu the centre of each half and reserve the zucchini flesh in a bowl.
- Put the zucchini shells in a casserole dish and add 1/2 cup of water. Cover dish with foil and bake for 10 minutes, or until the shells are softened.
- Remove from oven and reduce heat to 350F
- Heat oil in skillet and add onion. Saute for approximately 5 minutes, or until soft. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 mins.
- Take off the heat and add the rest of the ingredients. Mix well and season with salt and pepper.
- Drain water from casserole dish. Fill zucchini halves with the stuffing and bake for 15 minutes, or until the chevre is melted and slightly browned on top.
Thursday, July 9, 2009
I was the fortunate recipient of approximately 40 to 50 yellow and green tender young zucchini, which were considered 'seconds' by the grower, but perfect for me! I am embarking on canning zucchini relish and therefore, don't really mind that there are slight blemishes on the skins. After chopping for almost an hour, I have minute and uniform finely diced zucchini which I have added to onions, orange and green bell peppers. Before cooking the vegetables for relish, you have to cover with pickling salt and let them sit overnight to leech out most of the water...so more on my relish later!!!
After all this chopping, I really didn't seem to make much of a dent in the huge pile of zucchini in my sink?! So I decided to get out my trusty box grater and my bulging recipe book for this delicious dish that I haven't created since I grew zucchini in my own garden in Toronto, about 8 or 9 years ago! I hope you enjoy them as much as we do!!!
2lbs trimmed and grated zucchini
1 tsp kosher salt
1 large red onion, finely diced
1/2 cup grated Parmesan Reggiano
1/4 cup plus 2 tbsp white all-purpose flour
3 large free-range eggs
1 to 2 cloves of garlic, finely minced
pinch of nutmeg
freshly ground black pepper, to taste
- Place grated zucchini in a medium-sized bowl, and sprinkle with the kosher salt. Set aside for approximately 10 minutes to leech out the liquid. Drain by pressing zucchini against the sides of the bowl, and pouring off the liquid that pools.
- Using a fork, stir in remaining ingredients. Mix thoroughly.
- Drop heaping tbsps of the zucchini mixture onto a hot skillet lightly oiled. Flatten each spoonful into a small pancake shape.
- Fry until golden and crispy.
- Serve with sour cream mixed with finely chopped chives, or tzatziki!!
Sunday, July 5, 2009
1 cup wheat berries (also called whole wheat kernels)
2 cups vegetable broth
4 tbsps EVOO
2 tbspss lemon juice
1 tbsp whole grain Dijon mustard
1 tbsps balsamic vinegar
2 tsps dried basil
1 tsp dried dill weed
1 tsp horseradish
1 tsp salt
1 tsp black pepper
Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.
Cook the shelled edamame in boiling water as package instructions require.
Drain edamame and toss with wheat berries. Remove any excess liquid that is made from this process by straining both together in a collander. Mix in other vegetables.
Wisk all the ingredients for the dressing together and pour over salad. Stir to coat.
Refrigerate after salad has cooled and serve the next day.
(And you know they have to be easy for a non-baker like me to make these!!!)
1 cup flour
3/4 cup whole wheat flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
2 - 3 cups shredded zucchini
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp vanilla
1/2 cup semisweet chocolate chips
- Preheat oven to 350F
- Combine flours, cocoa, baking soda and salt in a large bowl. Stir in the shredded zucchini
- In a separate bowl, mix together the egg, sugars, yogurt, oil and vanilla. Add the wet ingredients to the zucchini mixture.
- Spread evenly in a greased 9" x 13" pan (these are lighter than regular brownies and rise more like a cake so a bigger pan is necessary).
- Sprinkle the top with the chocolate chips (and you can sprinkle nuts on top too if you choose to add these)
- Bake for approximately 35 to 40 minutes, or until a toothpick inserted into the centre, comes out clean.
Friday, July 3, 2009
- In a large, shallow Dutch oven, combine rhubarb, sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt and hot pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups. Approximately 1 1/2 to 2 hours.
- Ladle into hot 1 cup (250 mL) canning jars, leaving 1/2" headspace. Cover with prepared lids; screw on bands fingertip tight. Process in a boiling water bath for 15 mins.
- Makes 4 cups (1L)
- Enjoy on top of a baked brie, with robust cheeses or meats, or on a sandwich!
Friday, June 26, 2009
- Place spinach, garlic scapes and cheese in a food processor. Pulse until chunky.
- With machine running, pour in EVOO in a steady stream.
- Process until smooth.
- Add butter and salt and pepper (to taste), and continue processing until really smooth.
- Enjoy on your favourite pasta, pizza, grilled meats, or in dips!!!
Monday, June 22, 2009
- Cook pasta in boiling, salted water until al dente. Drain and set aside.
- Saute onion and garlic in EVOO until softened, in a large skillet. Add the bacon and mushrooms and cook till bacon is crisp.
- Add the cream and stir well and simmer.
- Add the spinach and season with salt & pepper. Stir well.
- Toss with the pasta and serve.
- Simmer sausages in water for approx. 5 minutes (or until just cooked). Let cool.
- In a large skillet, heat 2 tbsp EVOO. Add basil, onion, garlic and carrots; saute until soft. Season with salt & pepper. Add tomatoes and simmer for 30 minutes, or until fairly thick.
- Cut sausages diagonally into thin slices. In a small skillet, saute sausages in remaining 2 tbsp EVOO until lightly browned (make sure that the oil is very hot or the sausage will fall apart). Add mushrooms and saute until tender. Add mushrooms and sausages to tomato sauce; simmer 5 mins.
- Cook pasta in a large pot of boiling, salted water. Drain and return to saucepan. Add sauce and toss. Serve with grated Parmesan Reggiano cheese.
Saturday, June 20, 2009
- Preheat oven to 350F
- Heat EVOO in a large skillet over medium heat. Add onion and garlic, and saute until softened and fragrant - approx. 8 mins.
- Gradually add spinach and cook, stirring often, until wilted - approx. 5 mins.
- Transfer spinach mixture to a bowl and stir in egg, herbs, feta, salt and pepper.
- Lay 1 sheet of phyllo pastry on a parchment-lined baking sheet (cover remaining sheets with a damp towel to prevent them drying out), and brush lightly with butter. Repeat twice.
- Spread spinach mixture in centre, leaving approx. 1" border.
- Top with three more butter sheets of phyllo pastry. Fold in sides to make a rectangular package.
- Lightly crumple remaining 4 sheets of phyllo pastry and place on top of spanokopita. Lightly brush with butter.
- Bake until dark golden, approx. 40 minutes
- Combine the first 4 ingredients in a blender (I use my mini-chopper), and blend well.
- While running, add oil in a steady stream until the dressing becomes thick and smooth.
Ingredients For Candied Pecans:
1 cup pecan halves (or 1/2 cup pecans and 1/2 cup walnuts)
1/3 cup brown sugar, firmy packed
2 tbsp butter, melted
- Stir all ingredients together in a small bowl and then spread on a lightly greased baking sheet, or a baking sheet lined with parchment paper (which I prefer because it means less clean-up!)
- Bake at 350F for 12-15 minutes, stirring frequently to ensure even coating.
- Let cool and set aside. Once the mixture is cool and looks like brittle, just crumble and put into a container with a lid. The nuts can be kept in a fridge for at least two weeks (although they don't last that long at our house!)
10 oz bag of baby spinach leaves
2 ripe pears, peeled and cut into chunks
Crumbled blue cheese (frankly I don't measure this - as much as you would like!)
Red Onion Vinaigrette
- Combine the first three ingredients in a large salad bowl.
- Drizzle with the vinaigrette and sprinkle with the candied pecans