- 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!!!
Friday, June 26, 2009
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
Wednesday, June 3, 2009
- Combine chickpeas, carrots, zucchini, onions and olive oil in a pot. Add the stock, parsley, paprika, chili flakes and craisins. Bring to a boil and sprinkle in the couscous.
- Stir, cover and remove from heat. Let sit for 5 minutes, uncover and stir again.
- Taste and add salt to taste.
Monday, June 1, 2009
Assorted cut veggies
- In a large skillet, heat oil over medium heat. Cook onions until tender and browned (approx 10 to 15 mins)
- Stir in parsley and cream cheese until smooth. Spoon into a serving dish (it looks great in a hollowed-out bell pepper!)
- Serve warm or cold with crackers or vegetables!
PINEAPPLE & LIME FRUIT DIP
1 can of crushed pineapple (8oz), well drained
1 cup sour cream
1 tbsp packed brown sugar
1 tsp finely grated lime zest
Assorted cut fruits
- In a small bowl mix the first four ingredients well and refrigerate until ready to serve.
- Spoon dip into a serving bowl (it looks great in a hollowed-out pineapple halved lengthwise!) and place on a platter with the assorted fruit for dipping!
KEY LIME IN A GLASS PUNCH
4 cups softened vanilla ice cream
4 cups softened lime sherbet
4 cups 2% milk
6 oz can of lemonade concentrate, thawed
6 oz can of limeade concentrate, thawed
2 cups of water
4 cups club soda
- Stir ice cream, sherbet and milk in a large punch bowl.
- In a pitcher, stir together the limeade and lemonade with the water. Pour over the ice cream.
- Slowly add club soda and stir.
SOBA NOODLES WITH PEA SHOOTS AND SHIITAKES
1 pkg of soba noodles (8oz) - Japanese buckwheat noodles
1 tbsp each, of sesame & vegetable oil
2 cloves garlic, minced
10 oz (300g) of shiitake mushrooms, stemmed and sliced
12 oz snow pea shoots (375g)
1/3 cup light mayonnaise
1/4 cup sodium-reduced soy sauce
1 tbsp rice vinegar
1 tsp granulated sugar
- In a large pot of boiling water, cook soba noodles until tender (5 mins). Stir gently and reduce heat because they tend to boil over. Drain and rinse under cold water.
- In a large skillet or wok, heat half of the sesame and vegetable oils over med-high heat; saute garlic until fragrant (15 seconds), add mushrooms and saute for another 4 mins, or until tender. Add to noodles.
- In the skillet heat the remaining oils and stir-fry the pea shoots until wilted and tender (5 mins). Add to noodle mixture.
- Whisk together mayonnaise, soy sauce, rice vinegar, and sugar. Pour over noodles and stir well. Serve at room temperature, or cooled.
FRESH PEA & MINT CROSTINI
1/3 cup EVOO
1 cup fresh peas (or frozen)
1 cup ricotta cheese
1/4 cup finely grated Parmesan Reggiano
3 tbsp packed fresh mint leaves
2 tsp lemon juice
1 clove of garlic, minced
1/2 tsp each of salt and pepper
- Cut the baguette into thin slices and arrange on a baking sheet. Brush with EVOO and broil until crispy and brown. Set aside.
- In a saucepan of boiling salted water cook peas until tender. Drain and chill in ice water to preserve the bright green colour and to stop cooking process.
- In a food processor, puree together the ricotta, remaining oilk grated Parmesan Reggiano, mint, lemon juice, garlic, salt & pepper. Pulse in peas until crushed but still chunky.
- Top each crostini with some of the pea mixture and enjoy!
ICED LETTUCE & PEA SOUP
2 tbsp EVOO
1 bunch of green onions, coarsely chopped
10 cups chopped romaine lettuce (approx. 2 heads)
3 cups sodium-reduced chicken or vegetable broth
2 cups fresh or thawed peas
1 tsp granulated sugar
1/2 tsp each of salt & pepper
1/2 cup buttermilk or sour cream
- In a large pot heat EVOO over medium heat. Cook onions until softened (2 mins) and add the lettuce. Cover and cook until wilted, stirring occasionally, for 5 mins.
- Stir in broth, 1/2 cup water, peas, sugar, salt and pepper. Bring to a boil, recude heat and simmer covered for 10 mins.
- In a blender (or using an immersion blender) puree soup until smooth. Strain into a large bowl, pressing on solids. Whisk in buttermilk, cover and refrigerate until cold.
- Serve in bowls with fresh dill sprigs and crumbled goat cheese.
1 pkg (250g) cream cheese, softened
3 cups cold milk
2 pkgs of vanilla instant pudding (4 serving size)
2 1/2 cups thawed cool whip topping, divided
48 Nilla vanilla wafers
1/2 cup strong brewed coffee, divided and cooled
2 squares of Baker's semi-sweet chocolate
1 cup of fresh raspberries
- Beat cream cheese until creamy and then beat in milk and pudding mixes. Stir in 2 cups of Cool Whip.
- Line 2 1/2L bowl with 24 Nilla wafers; drizzle with 1/4 cup of coffee. Top with half each of pudding and chocolate. Repeat all layers.
- Top with remaining Cool Whip and raspberries. Refrigerate for 2 hours.
*You can substitute the coffee with chocolate milk!
The recipes for the dips came from a Betty Crocker appetizers book, the tiramisu from a Kraft Kitchens magazine, and the rest from Canadian Living!