The Stimpson Soup Kitchen

Almond Flour Pizza Crust (Gluten, Casein, Grains and Yeast Free!!!)

2012-01-29T18:41:00.000-05:00

I have joined India and Greg in a rebalancing diet which excludes casein, wheat, refined sugar and yeast - this is a little tricky when it comes to one of my favourite foods - pizza. Stumped, I decided to surf the web and found this fantastic website by "Ginger Lemon Girl" After reading this recipe I immediately went out and purchased "Bob's Red Mill" almond meal/flour and decided to treat us all to homemade pizza. It was not only super-easy to create, but has a great texture and taste!!! YAY! Pizza is back in my diet!!!

ALMOND FLOUR PIZZA CRUST

Ingredients:

2 cups almond flour

1/2 tsp salt

1/4 tsp baking soda

1 tsp each; dried oregano, garlic powder and dried basil

3/4 cup pureed white beans (I used white kidney but cannellini or navy beans are also good!)

3 eggs

3 tbsp EVOO

Preheat oven to 350F. Line a 12" round pizza pan or rectangular baking sheet with parchment paper.
In a large bowl, mix all dry ingredients together. In a smaller bowl mix the last three ingredients. Combine dry and wet ingredients. The dough is wetter than the average pizza dough, but don't worry!
Using a spatula, gently spread the mixture over the pan to a thickness of 1/2" and place in the oven for 10 - 12 minutes, or until edges are lightly browned.
Add your choice of toppings and bake for an additional 10 - 15 minutes, or until you toppings are cooked through or melted.
ENJOY!!!!

Saag Paneer (Indian Spinach with Homemade Cheese)

2012-01-29T17:33:00.000-05:00

Saag...

Paneer...

This is a classic Northern Indian dish that consists of spinach and fresh, unripened cheese made by curdling whole milk to separate the curds from the whey. You can find it in many stores,
but as with most things, I find homemade best!

SAAG PANEER

Ingredients:

2 bunches spinach, trimmed

2 tbsp vegetable (or coconut) oil

3/4 tsp whole cumin seeds

1 onion, finely chopped

1 tbsp butter

3 cloves garlic, minced

2 tsp finely grated fresh gingerroot

1/4 cup finely chopped fresh cilantro (AKA coriander)

1/2 tsp cayenne pepper

3/4 tsp salt

1/2 tsp turmeric

1/2 tsp ground coriander

Pinch cinnamon

3 plum tomatoes, peeled and finely chopped

1/3 cup Balkan-style yogurt

2 tsp lemon juice

1 tsp garam masala

8 oz paneer, cubed


Saag Paneer!!!

In a large pot of salted boiling water, blanch spinach until just wilted; drain. Chill under cold water and drain again. In a food processor, puree spinach with 1/4 cup water and set aside.
In a large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened (approx. 10 seconds). Add onion and butter; saute until onion is golden (approx. 8 minutes).
Reduce heat to medium; stir in garlic and ginger and saute for 1 minute. Stir in fresh cilantro, cayenne, turmeric, ground coriander, salt and cinnamon. Saute, stirring constantly, for 30 seconds before adding tomatoes. Stir until tomatoes break down (approx. 3 minutes).
Stir in pureed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp water if mixture is getting too dry, until steaming hot (approx. 3 mins).
Stir in yogurt, lemon juice and garam masala; bring to a simmer. Reduce heat to low and add paneer. Cover and cook until heated through (approx. 2 minutes)
Serve and ENJOY!

PANEER RECIPE:

12 cups homogenized milk

1 cup lemon juice

1/4 tsp salt

In a large saucepan, bring milk to a boil; remove from heat. Add lemon juice; stir until milk curdles and separates into spongy white chunks (curds) and greenish milky water (whey). Stir in salt.
Pour into a double cheesecloth-lined stainer set over bowl. Let stand until most of the liquid has drained off. Fold cheesecloth over top; weigh down with a plate and full 28oz can. Refrigerate for 8 hrs or up to 24 hrs.
Remove cheesecloth and use!

*I substituted goat's milk yogurt - it is thicker and my family who is lactose intolerant can eat it! I also omitted the butter and used coconut milk for the saag recipe...the paneer recipe I followed to a "T".

Easy Spanakopita

2012-01-26T11:05:00.000-05:00

I tried looking this recipe up on my blog and was shocked that I hadn't posted it before now?! During the spring when baby spinach is in season and is plentiful in our CSA boxes, I make this recipe a lot! It's fast, easy and delicious. Serve on its own, with a salad or as a side dish - you'll be amazed at how easy and economical it is!

EASY SPANAKOPITA

Ingredients:

3 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1lb baby spinach

1 large egg

1/4 cup flat leaf parsley, finely chopped

1/4 cup fresh dill, finely chopped

6 oz feta cheese, crumbled

1 1/2 tsp Kosher salt

1/4 tsp white pepper

10 sheets phyllo dough, thawed if frozen

1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 350F. Heat oil in a large skillet over medium heat. Add onion and saute for approx. 8 minutes, or until softened. Add garlic and saute, stirring constantly to prevent burning and sticking, for 1 minute. Gradually add the spinach leaves and saute, stirring often, until wilted. Transfer to a medium sized bowl and stir in egg, feta, herbs, salt and pepper. Set aside.
Lay 1 sheet phyllo on parchment lined rimmed baking sheet (cover remaining phyllo sheets with a damp teacloth as they will dry out really quickly!), and brush all over with the melted butter. Repeat twice. Spread spinach mixture in the centre and gently spread to within 1 1/2" of the edge of the pastry. Top with 3 more buttered sheets. Fold in sides to seal the spinach mixture in the pastry sheets. Butter remaining 4 sheets and crumple gently like tissue paper, on top.
Place in oven and bake until a golden brown (approx. 40 minutes)
ENJOY!

Braised Sausage with Grapes and Balsamic-Glazed Onions

2012-01-19T12:15:00.000-05:00

We all love sausages and I was intrigued by this recipe that I found in Fine Cooking magazine as it uses red grapes. Unfortunately the package that I had in the fridge had only 5 sausages in it and the recipe called for 8, but it didn't matter! Pair with garlic mashed potatoes, a salad or kale chips!!!

BRAISED SAUSAGE WITH GRAPES & BALSAMIC-GLAZED ONIONS

Ingredients

2 tbsp olive oil

8 links of sweet Italian sausage, pricked with a fork

1 lrg yellow onion, thinly sliced

1/2 tsp Kosher salt

1/2 cup chicken broth

2 tbsp balsamic vinegar

20 seedless red grapes, halved lengthwise

2 tbsp chopped fresh oregano, or 1 tbsp dried oregano

In a large 12" skillet, heat 1 tbsp of olive oil over medium heat. Add the sausages and cook, turning every few minutes until they are browned all over (approx. 8 minutes). Transfer to a large plate.
Add the remaining 1 tbsp olive oil and the onion to the skillet with the salt, and saute until the onion softens completely and starts to turn light brown. Add the chicken broth and balsamic vinegar and scrape the bottom of the skillet to incorporate any browned bits.
Reduce the heat to a gentle simmer. Add the sausages and grapes, cover the skillet with the lid ajar, and cook, stirring occasionally, until sausages are cooked through (approx. 25 mins or cut one to check)
Serve sprinkled with oregano and ENJOY!

Better Than Take-Out Lemon Chicken!

2012-01-12T18:28:00.002-05:00

In a quest to find something fast, easy and tasty to create for our busy Thursday nights, I found this recipe in amongst my pile of recipes torn from magazines. Served with basmati rice and steamed broccoli, it makes a complete and VERY tasty meal!!!

BETTER THAN TAKE-OUT LEMON CHICKEN

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour*

1/4 tsp garlic powder

Pinch ground ginger

1/4 tsp coarse salt

1 tbsp sesame oil

1 tbsp coconut oil

1 tbsp rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd**

1/4 cup hot water

1 lemon, zested

2 green onions, thinly sliced

Coat the chicken cubes lightly in flour, seasoned with a little salt, the garlic powder and ginger.
Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden in the oils for 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk.
Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
Remove the pan from heat, add the green onions and zest, and toss chicken pieces well to combine zest and green onions evenly throughout the sauce.

*Since we don't eat wheat flour, I dusted the chicken in brown rice flour which made them really crispy!
**Lemon curd can be found in the jam and jelly aisle in your local grocery store.

South Indian-Style Vegetable Curry

2012-01-11T17:09:00.000-05:00

This easy one-pot meal is perfect for using up any of those random vegetables in your crisper! There are many ingredients, but don't let that deter you - the complex flavours created from using these spices and vegetables is delicious!!

SOUTH INDIAN-STYLE VEGETABLE CURRY

Ingredients

2 tbsp coconut oil, or olive oil

1 large yellow onion, finely diced

4 medium cloves garlic, minced

1-2" piece of fresh ginger, peeled and finely grated

1 tbsp ground coriander

1 1/2 tsp ground cumin

3/4 tsp ground turmeric

1/2 tsp cayenne

1 tbsp tomato paste

2 cups vegetable broth

1 cup light coconut milk

1-3" cinnamon stick

Sea salt and black pepper

1 small cauliflower, broken into florets

1lb sweet potatoes, peeled and cubed into 1" cubes

2 medium tomatoes, coarsely chopped

2 lrg carrots, peeled and cut into 1/2" thick rounds

1can chickpeas, drained and rinsed

4 lightly packed cups of fresh baby spinach

2 tbsp fresh lime juice

1 tsp finely grated lime zest

2 tbsp chopped fresh cilantro

In a large Dutch oven, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally until beginning to brown (2 to 4 minutes). Reduce heat to medium and cook until the onion is richly browned (5 to 7 minutes more). Add the garlic and ginger; cook stirring for 1 minute.
Add coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the spices.
Add the broth, coconut milk, cinnamon stick, 1 tsp salt, and 1/4 tsp black pepper and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted (about 3 minutes).
Serve garnished with the cilantro and ENJOY!

Mediterranean Squares

2012-01-05T17:46:00.000-05:00

I have had this recipe for 10 years and continue to enjoy it time and again! My friend Sharon made this for lunch one day when our eldest children were babies and it soon became a staple for gatherings and our various lunches with Siobhan. It is simple, consists of ingredients that you can find in your pantry and fridge, and takes no time at all to prepare. The best is that it is just as tasty cut up into small bite-sized squares and eaten cold!

MEDITERRANEAN SQUARES

Ingredients:

(Topping)

1 medium onion, diced

2 garlic cloves, minced

1 tbsp olive oil

Pinch of dried rosemary

1 cup grated mozzarella cheese

2 medium hot house tomatoes, sliced

1 cup sliced mushrooms

1 tsp dried basil

1/2 tsp oregano

1/4 tsp black pepper

1/2 cup grated Parmesan Reggiano

(Crust)

1/4 cup cornmeal

1 3/4 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1/3 cup cold shortening (or cold butter)

3/4 cup milk

Preheat oven to 425F. Prepare a rimmed cookie sheet by sprinkling with 2 tsp cornmeal. Set aside.
In a small microwavable bowl, pour olive oil over the garlic and onions and microwave, uncovered at high for 1 minute, or until softened (*I generally place the ingredients in a small pan and saute till softened)
In a bowl, combine cornmeal, flour, baking powder, and salt. Cut in shortening until it becomes coarse crumbs. Add milk all at once and mix to make a soft, sticky dough.
Turn out onto a floured surface and knead approx. 10 times (avoid overworking the dough!) Roll out to fit pan.
Sprinkle mozzarella cheese over the crust. Arrange tomatoes, mushrooms, and onion mixture on top of the cheese. Sprinkle with basil, oregano, pepper and Parmesan.
Bake in bottom third of preheated oven for 20 minutes, or until cheese is bubbly and crust is browned.
Slide on to a cooling rack and let cool for 5 minutes prior to cutting into squares.
ENJOY!

**Since my family cannot really tolerate wheat and dairy, I use gluten free all-purpose flour, coconut oil instead of shortening or butter, almond milk, and goat's cheeses!

Lentil and Chickpea Soup

2012-01-05T17:25:00.000-05:00

"Harira" is a traditional Ramadan soup that is easy to prepare, makes a large quantity and is substantial for supper after fasting all day. I've made this often over the years and all of us enjoy the wonderful aroma and taste of this delicious soup!

LENTIL AND CHICKPEA SOUP

Ingredients:

1 large bunch of fresh parsley and cilantro (coriander)

8 cups vegetable stock

1 cup green or brown dried lentils

1 can chickpeas, drained and rinsed

2 cans (each 19oz) chopped tomatoes, drained

2 onions, diced

2 tsp ground cinnamon

1 tsp each ground cumin, ground ginger, turmeric and black pepper

1/4 cup lemon juice

2 tbsp EVOO

Chop 1/4 cup each of the cilantro and parsley; set aside. Tie together remaining coriander and parsley and place in a large pot. Add stock and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Discard herb bundle. Add lentils; cover and continue to simmer for 15 minutes.
Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric, and pepper. Cover and simmer for a further 30 minutes.
In a food processor, blender or using an immersion blender, puree 3 cups of the soup. Return to the pot and stir in the lemon juice, olive oil and reserved chopped herbs.
Serve in warmed bowls and ENJOY!

Twice Baked Potatoes

2011-12-30T15:34:00.000-05:00

For Christmas dinner I made a roast beef dinner with carrots and onions cooked in the slow cooker http://thestimpsonsoupkitchen.blogspot.com/2010/11/slow-cooker-roast-beef-with-carrots.htmlwith the beef, my braised red cabbage http://thestimpsonsoupkitchen.blogspot.com/2009/10/braised-red-cabbage.html, and these twice baked potatoes. Traditionally these potatoes are very high in calories and quite rich. Since neither India nor Greg eat cow's milk products, and nobody needs the extra calories, I lightened them up by using goat yogurt! The result was delicious and unfortunately I didn't think to take a photo before we devoured them, so I have used a photo that I found online to give you an idea of what they looked like!

TWICE BAKED POTATOES

Ingredients:

4 large baking potatoes

1 cup plain goat yogurt (or Greek-style yogurt)

1/2 cup milk*

1/2 tsp salt

1/2 tsp pepper

8 green onions, thinly sliced

8 rashers of bacon, cooked and crumbled

1 cup grated Cheddar cheese

Preheat oven to 450F. Using a fork, prick the skin on one side of each potato. Place the potatoes on the top oven rack, and bake for 1 hour.
Remove from oven and cut each potato in half, lengthwise. Using a spoon (I use a grapefruit spoon as it has small serrations along the edge, and makes this job much easier!), scoop out the inside flesh of each potato half, ensuring that you leave a 1 cm border of unscooped potato so the skin doesn't collapse.
Place the potato flesh into a large mixing bowl and coarsely mash with a potato masher. Add the green onions, goat yogurt, milk, salt and pepper. Stir till well combined.
Stuff each potato skin half with the mashed potato and place on a rimmed baking sheet.
Top each potato with the crumbled bacon and grated cheese**, and place back into the oven to bake for another 15 minutes, or until the tops are browned and the cheese melted.
Serve & ENJOY!

*I replaced regular 2% milk with almond milk.
**Since my Dad is a vegetarian and Greg and India don't eat cow's milk, I left off the bacon and cheese and simply placed them in bowls for people to add to their potato as they wished!

Hot and Sour Soup with Bean Sprouts

2011-12-30T15:08:00.000-05:00

I was feeling like I was coming down with a cold today, so I decided some healthy hot and sour soup would be perfect. Having never made it before I headed out to the local grocery store and picked up the ingredients (as I live in a smaller rural community I didn't expect to find everything, but surprisingly I did!) The complex flavours of this soup epitomize Chinese cooking as they include spice, sweet, sour and savoury...absolutely delicious, easy and I must say, I am feeling tons better after eating a bowlful!!!

HOT AND SOUR SOUP WITH BEAN SPROUTS

Ingredients:

1 cup thinly sliced shiitake mushrooms (I bought a pre-sliced package)

1/2 cup enoki mushrooms***

1/2 cup finely sliced bamboo shoots

4 cups miso stock (I bought cubes as there wasn't miso paste available at the store, but you can also use a chicken stock, the soup will just appear lighter in colour)

1/2 package of firm tofu, finely diced

1 tbsp soy sauce

1/2 tsp granulated sugar

1 tsp white pepper

1 tsp salt

2 tbsp seasoned rice vinegar

2 tbsp cornstarch

3 tbsp water

1 tsp sesame oil

1 egg, beaten

2 green onions thinly sliced

1 large handful of bean sprouts

Place the bamboo shoots and mushrooms into a large pot with the stock. Bring to a boil, reduce heat, and simmer for 5 minutes.
Add the soy sauce, sugar, vinegar, pepper, salt and tofu. Simmer for 3 to 5 minutes. Mix the cornstarch and water in a separate bowl until well combined. Add some of the hot stock and stir well. Gently pour the cornstarch into the soup stirring well.
Turn the heat off, add the sesame oil, green onions and bean sprouts. Gently pour the beaten egg into the soup and stir.
Serve and enjoy!

*If you want a little more heat in your soup, Add 1 tbsp of sambal oelek or dried chili flakes!

** If you are using dried shiitake mushrooms, place them in a bowl, cover with boiling water and leave to soften for 20 minutes. Drain and use.

***Enoki mushrooms are miniature button mushrooms that grow in fibrous clumps. Simply pull off the desired amount, trim the ends and use!

Squash and Apple Soup with Horseradish Cream

2011-12-30T14:42:00.000-05:00

It was my girlfriend Clare's birthday so my friend Michelle and I decided to throw her a luncheon since a birthday on December 28th often gets overlooked! We have received quite a dump of snow lately and the cold northerly winds were blowing...so I decided to make soup for lunch! This has quite a few flavours which work beautifully together, and if you have the time, make the horseradish cream for the top - it awakens the soup!

SQUASH AND APPLE SOUP WITH HORSERADISH CREAM

Ingredients:

1 butternut squash, peeled, seeded and diced

1 cooking apple, peeled, cored, and diced

2 tbsp unsalted butter

1 onion, finely chopped

2 tsp curry powder

4 cups vegetable stock

1 tsp chopped fresh sage (or 1/2 tsp dried)

2/3 cup apple juice

Salt and freshly ground black pepper, to taste

Lime rind for garnish (optional)

Horseradish Cream:

4 tbsp 18% cream

2 tsp horseradish sauce

1/2 tsp curry powder

Heat the butter in a large pot. Add the onion and saute, stirring until soft (approx. 3 to 5 minutes). Stir in the curry powder, and cook to bring out the flavour. Stir constantly for 2 minutes to prevent burning and sticking.
Add the stock, squash, apple and sage. Bring to a boil, lower the heat, and cover and simmer for 20 minutes, until the squash and apple are soft.
Meanwhile, make the horseradish cream by beating the cream until it has frothed up, fold in the horseradish sauce and curry until well combined. Cover and refrigerate until ready to use.
Puree the soup in a blender, food processor, or using an immersion blender. Add apple juice, season with the salt and pepper. Reheat gently without boiling.
Serve the soup in bowls topped with a spoonful of the horseradish cream and sprinkled with lime zest!
ENJOY!

Hummus - Pure & Simple!

2011-12-14T12:51:00.000-05:00

Today I had a hummus craving and didn't have any store-bought...but I did have a can of chickpeas and a tub of tahini! This recipe is ridiculously easy and has me wondering why I haven't made hummus before?!

HUMMUS ~ PURE & SIMPLE!

Ingredients:

1 can of chickpeas, drained, reserving 1/2 of the liquid

1 clove of garlic

2 tbsp tahini (sesame seed paste)

4 tbsp lemon juice

1 tsp salt

Black pepper, to taste

In a food processor or mini processor, puree garlic and chickpeas. Add the tahini, lemon juice, reserved liquid, salt and pepper.
Process until smooth

*Top with a sprinkle of paprika, lemon pepper, chipotle pepper, drizzled with olive oil, caramelized onions and garlic, jalapenos, toasted and chopped pumpkin seeds....the possibilities are endless!

Curried Sweet Potato Cups

2011-12-14T12:35:00.000-05:00

This delicious appetizer comes from Women's Day magazine and is perfect if you have leftover mashed sweet potatoes!

CURRY SWEET POTATO CUPS

Ingredients:

2 tbsp unsalted butter

1/2 cup chopped onion

1/2 cup chopped bell pepper

2 tsp curry powder

1 cup mashed sweet potatoes

1/4 cup plain yogurt

1 tbsp melted butter

12 wonton wraps

Preheat oven to 400F
Melt butter in a small skillet over medium high heat. Add the onion, bell pepper and curry powder. Saute for 5 minutes, or until vegetables are tender. Remove from heat
Sir in mashed sweet potatoes and yogurt.
Brush wonton wrappers with melted butter and press into muffin cups.
Spoon mixture into the wonton wrappers and bake on the bottom rack of the oven for 15 minutes, or until the wraps are crisp.

Cheese Spread Pine Cone

2011-12-14T12:33:00.000-05:00

I found this in "Taste of Home" magazine and thought it was perfect for our annual Xmas Open House! It is not only really easy to create, it looks fantastic (if I do say so myself!)

CHEESE SPREAD PINE CONE

Ingredients:

2 packages (8 ounces each) cream cheese, softened

1/4 cup milk

1 cup crumbled feta cheese

1 cup shredded part-skim mozzarella cheese

2 tablespoons of dried minced onion

1/4 tsp cayenne pepper

2/3 cup sliced, unblanched almonds

1 cinnamon stick

Fresh dill sprigs

In a large bowl, beat cream cheese and milk until smooth. Add the feta, mozzarella, onion, and cayenne; mix well. Cover and refrigerate for 2 hours until firm.
On a serving platter, form cheese mixture into a pine cone shape. beginning at the narrow end, arrange almonds in overlapping rows. Add cinnamon stick and dill for the stem and pine needles.
Serve with bread sticks, crackers and/or vegetables.

Winter Vegetable Croustade Au Gratin

2011-12-09T18:34:00.000-05:00

The picture really doesn't do this casserole justice...I had carrots, fingerling potatoes, celery, sweet potatoes, and parsnips on hand so I hauled out this recipe that I ripped out of a magazine years ago! This is really delicious, quick and easy ~ my kids and I loved it (Devon even asked to have it for lunch the next day!)

WINTER VEGETABLE CROUSTADE AU GRATIN

Ingredients:

2 tbsp butter

1 onion, chopped

2 cloves garlic, chopped

4 cups of your choice of winter vegetables, peeled, and cut into 1" sticks, or diced

1 tsp fennel (anise) seeds

2 cups old cheddar, shredded

2 tbsp butter, melted

2 slices of whole wheat bread crumbled or diced

3 tbsp chopped fresh parsley

Salt and freshly ground black pepper, to taste

Preheat oven to 400F.
In a large skillet melt butter over medium heat. Saute onions, garlic, vegetables and fennel seeds for 3 to 5 minutes, or until onions and garlic are golden. Salt and pepper to taste and transfer to an ovenproof dish.
In a small bowl, combine cheese, melted butter, breadcrumbs, and parsley. Salt and pepper to taste.
Top vegetables evenly with cheese mixture. Bake 15 minutes, or until vegetables are soft and cheese topping is golden and crusty.

*This dish can be prepared ahead and baked or reheated just before serving. If you want, you can add cubed, cooked meat or poultry to the vegetables before baking.
**If you are using fingerling potatoes or sweet potatoes, saute first as mine came out slightly crunchy!

Thai-Style Lentil & Coconut Soup

2011-12-01T09:48:00.000-05:00

I simply love the flavours of Thai cuisine and since I am on a total soup-kick this month, this soup satisfied my cravings to a "T" !!! With the addition of the chili and the paprika, this soup can have a little 'kick' to it, but the coconut milk helps to reduce the burn. This soup is so substantial that it is practically a meal in itself, but is equally as wonderful with a warm roti or naan bread on the side!!!

THAI-STYLE LENTIL & COCONUT SOUP

Ingredients:

2 tbsp coconut oil (or grapeseed, avocado, or EVOO)

2 red onions, finely chopped

1 red chili, seeded and finely sliced

2 garlic cloves, chopped

1" piece of fresh lemon grass, outer layers removed and heart thinly sliced

1 cup red lentils, rinsed

1 tsp ground coriander

1 tsp paprika

400mL of coconut milk (unsweetened)*

3 3/4 cups water

Juice of 1 lime

3 spring onions, finely sliced

1 cup fresh cilantro or parsley, finely chopped

Salt and freshly ground black pepper, to taste

Heat the oil in a large pot and add the onions, chili, garlic and lemon grass. Cook for 5 minutes or until the onions have softened, but not browned. Stir occasionally.
Add the lentils and spices. Pour in the coconut milk and water and stir to combine. Bring to a boil, reduce the heat and simmer for 40 to 45 minutes, until the lentils are soft.
Pour in the lime juice and add the spring onions, cilantro salt and pepper, reserving a little of each of the spring onions and cilantro for garnish.
ENJOY!

*When you are using canned coconut milk, shake it well before opening as this will ensure that the layers of milk are well combined.*

Chinese Five-Spice Chicken

2011-11-30T12:50:00.000-05:00

I'll admit it - I run out of dinner ideas and sometimes just don't want to cook dinner. These are the times that I go to my library of cookbooks and see what inspires me. Tonight I really didn't know what to make for dinner and with the clock showing 4:30pm, I decided that I better hurry up and decide! I grabbed my "Looneyspoons" cookbook and happened to have everything for this recipe in my fridge and pantry.

CHINESE FIVE-SPICE CHICKEN

Ingredients:

4 boneless, skinless chicken breast halves, cut into 1" cubes

1 tsp of Chinese five-spice powder*

1 cup trimmed and halved snow peas

1 cup thinly sliced sweet red pepper

2 cloves garlic, minced

2 tsp grated ginger root

3 cups low-sodium, reduced-fat chicken broth

1 1 /2 cups uncooked long grain white rice

1/2 cup chopped green onions

2 tbsp lime juice

2 tbsp reduced-sodium soy sauce

1 tbsp honey

2 tsp sesame oil

1/4 tsp each crushed red pepper flakes and black pepper

Combine chicken and five-spice powder in a large bowl. Toss or stir to coat chicken evenly with spice.
Spray a large saucepan with non-stick spray. Add chicken and cook over medium-high heat, stirring often, until no longer pink.
Add snow peas, red pepper, garlic and ginger root. Cook and stir over medium heat for 2 to 3 minutes.
Add all remaining ingredients and bring to a boil. Reduce heat to medium-low. Cover and cook for 20 to 25 minutes, until liquid is absorbed by rice and chicken is very tender!

*Five-spice powder is a seasoning commonly used in Chinese cooking. It is a blend of cumin, cloves, fennel, Szechuan peppercorns, and star anise. You can find it in most supermarkets and of course, Asian specialty stores!

Moroccan Vegetable Soup

2011-11-28T12:29:00.000-05:00

With all the wonderful root vegetables that are available at this time of year, and in our Winter/Spring CSA box from "Cooper's CSA Farm & Maze", I have been on a crazy soup kick!!!! Obviously I am a BIG fan of soups (hence the name of this blog!) and the main reason is that it is an easy and delicious way to include all sorts of vegetables into your diet in one sitting! This recipe is no exception ~ give it a try!!

MOROCCAN VEGETABLE SOUP

Ingredients:

1 tbsp olive or sunflower oil

1 tbsp unsalted butter

1 onion, chopped

1 clove garlic, finely chopped

1 cup chopped carrots

1 cup chopped parsnips

1 1/2 cups peeled, seeded & chopped pumpkin*

4 cups chicken or vegetable stock

Lemon juice, to taste

Salt and freshly ground black pepper, to taste

Garnish:

3 tbsp chopped fresh parsley and cilantro, mixed

A generous pinch of paprika

Heat the oil and butter in a Dutch oven (or a large pot) and saute the onions for 3 minutes, or until softened but not coloured. Add the garlic, carrots and parsnips, cover and cook for a further 5 minutes, stirring occasionally so the garlic doesn't stick to the bottom and burn.
Stir in the pumpkin and saute for a further 5 minutes. Add the stock, bring to a boil, and cover and simmer for 35 to 40 minutes.
Allow the soup to cool slightly, then pour into a food processor or blender (or use an immersion blender) and puree until smooth, adding a little extra water if it becomes too thick.
Pour back into the clean pot and reheat gently without boiling. Add the lemon juice, salt and pepper and taste.
In a small skillet, heat 1 1/2 tsp olive oil and saute the herbs and paprika until just wilted.
Pour the soup into bowls and swirl the garnish into the soup ~ ENJOY!

*If you don't have a small pumpkin, you can substitute hubbard , butternut, or acorn squash!

Garlicky Lentil Soup

2011-11-20T10:33:00.001-05:00

Today is one of those days where the weather keeps changing from dull and rainy to sunny and windy....perfect day for soup in my books! This is a family favourite that is simple and economical to make. Judy, who is renting our vacation home, sent me these beautiful cloves of her organically-grown elephant garlic. They are perfect for this soup - thanks Judy!
When I taught a few cooking classes in my home to a friend and her daughter, this turned out to be their family's favourite and they make this soup all the time! Try it tonight and you won't be disappointed!!

GARLICKY LENTIL SOUP

Ingredients:

1 cup red lentils, rinsed and drained

2 onions, finely chopped

2 large garlic coves, finely chopped

1 carrot, finely chopped

2 tbsp EVOO, avocado or coconut oil

2 bay leaves

A generous pinch of dried marjoram or oregano

6 1/4 cups vegetable stock

2 tbsp red wine vinegar

Salt and freshly ground black pepper, to taste

Put all the ingredients except for the vinegar, salt and pepper, in a large heavy-bottomed pot. Bring to a boil over medium heat, then lower the heat to medium-low or low and simmer for 1 1/2 hrs, stirring occasionally to prevent the lentils sticking to the bottom of the pot.
Remove the bay leaves and add the red wine vinegar, salt and pepper. If the soup is too thick for your liking, thin it with a little extra vegetable stock or water.
ENJOY!

Basic Waffle Recipe

2011-11-18T09:16:00.000-05:00

As the vegan recipe only made two waffles, I made these for the kids (because Greg and I gobbled up the other ones!!) This is an old stand-by recipe that comes from "The Complete Canadian Living Cookbook" and works perfectly every time!

BASIC WAFFLE RECIPE

Ingredients:

2 cup all-purpose flour

1/4 cup granulated sugar

2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

2 eggs

2 cups buttermilk*

1/4 cup butter, melted

2 tbsp coconut, vegetable, grape seed or avocado oil

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk together eggs, buttermilk and butter. Pour over flour mixture and stir until just combined.
Heat waffle iron and set at desired temperature. For each waffle either spray the waffle plates, or lightly brush with some oil. Pour 1/2 or 1/4 cup (according to the manufacturers directions for your waffle maker) of batter and spread to the edges. Close lid and cook for 4 to 5 minutes or until crisp, golden and steam stops.
Serve with pure maple syrup and butter, or fresh berries, applesauce, whipped cream, ice cream, chocolate sauce...the topping possibilities are endless!

*If you do not want to buy buttermilk (as it comes in large quantities, usually), you can add one 1tbsp of fresh lemon juice to each cup of regular 2% milk. Let sit for a few minutes so milk can slightly curdle/thicken, before using*
**Any leftover waffles can be frozen for use later! Just place small squares of waxed paper between the waffles and seal inside of a freezer bag. When you are ready to eat them, simply place waffle halves in a toaster!**

Easy Vegan Waffles

2011-11-18T08:55:00.000-05:00

As Greg was on a cleanse with our Naturopath (and received a clean bill of health just this week and has never felt better after losing 14lbs!), I created these vegan waffles for breakfast the other day. Although he can eat eggs, you really don't miss them in this recipe. Try them and you might be surprised how fantastic these taste!!!

EASY VEGAN WAFFLES

Ingredients

1 cup rice flour

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup almond milk

1/2 cup unsweetened applesauce

Whisk the dry ingredients in a large bowl, set aside. Mix the wet ingredients in a smaller bowl. Combine and mix until no dry powder is evident.
Preheat waffle iron and spray with some nonstick oil (or wipe down with some oil). That's important because they can stick to the waffle plates. Cook according to the waffle maker's instructions, which usually means putting about 1/4 cup batter on the iron, closing, and waiting for a light to go out, or a timer to beep.
Top with maple syrup and fresh berries for a real treat!

**These don't make much (in fact the two that I show in the picture are it! But make extra to freeze and enjoy on a busy morning. When you freeze, just place pieces of wax paper between the waffles and place in a Ziploc freezer bag**

Ragout of Butternut Squash, Sweet Onions and Parsnips

2011-11-15T08:30:00.000-05:00

We had some friends over for dinner on Saturday night and I had already made my "Braised Red Cabbage with Goat's Cheese", a simple salad and roasted a chicken with rosemary....how to represent yellows and oranges in our meal (since we had every other colour of the rainbow)? This simple ragout was the answer - it is delicious, simple, doesn't require a lot of cooking talent or tons of prep work, and tasted excellent cool on top of salad the next day ... if there's any left! Sadly we were so eager to eat that I didn't take a photo of this dish...I will have to remember next time!

RAGOUT OF BUTTERNUT SQUASH, SWEET ONIONS, & PARSNIPS

Ingredients:

1/2 butternut squash, peeled and seeded, diced into 1/4" cubes

4 parsnips, peeled and trimmed, diced into 1/4" cubes

1 sweet Spanish onion, finely diced

4 tbsp of EVOO, coconut oil or grapeseed oil (any oil that won't impart a strong flavour)

1 1/2 tbsp of unsalted organic butter

White pepper, to taste

In a large skillet, heat the oil over medium-high heat. Add the vegetables and saute until they are 'sweating' (meaning moisture starts to show and they glisten).
Turn the heat down to low and continue to stir and saute the vegetables until they get a nice golden colour on the outside (caramelizing = the natural sugars from the vegetables are slowly extracted through the cooking process and the heat causes them to "candy", for lack of a better word, the outside) and the vegetables are soft. Approximately 25 - 30 minutes.
Serve as a delicious side dish to any of your favourite fall meals, or cooled as a salad with a vinaigrette dressing!

Better Than Take-Out Fried Rice

2011-10-31T12:51:00.000-04:00

India decided to create a main dish to go along with my kale salad and Devon's oven fried French fries, for dinner last night. I recently bought my kids this fantastic cookbook called "Kids 4 Books In One: Breakfast/Lunch/Snacks/Dinner" and they are super excited about trying these beautifully illustrated recipes. We had a pork tenderloin in the freezer so she decided to adapt this recipe while leaving out the rice part...it was delicious!

BETTER THAN TAKE-OUT FRIED RICE

Ingredients:

3 tbsp reduced-sodium soy sauce

1 tbsp unseasoned rice vinegar

1/8 tsp red pepper flakes

1 yellow bell pepper

1 tbsp coconut oil

6 green onions, cut into 1" pieces

1 tbsp grated fresh ginger

1 1/2 tsp minced garlic

1/2 lb boneless pork loin or tenderloin, cut into 1" pieces

Combine soy sauce, vinegar and red pepper flakes in a small bowl.
Cut bell pepper into 1" pieces.
Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, green onions, ginger and garlic; stir-fry for 1 minute. Add pork; stir-fry for 2 to 3 minutes or until pork is cooked through.
Stir in soy mixture and cook, stirring frequently for 1 minute.
Serve and ENJOY!

Wheat Berry, Kale & Cranberry Salad

2011-10-31T12:26:00.000-04:00

With the weather getting much cooler, I must admit that a salad sounds far less appealing than a bowl of warm soup, however this one was too good to pass up! The chewiness of the wheat berries is nice with the crisp kale and sweet cranberries. If you don't want to use wheat berries, substitute 2 1/2 cups of quinoa, green lentils or brown rice!

WHEAT BERRY, KALE & CRANBERRY SALAD

Ingredients:

1 cup dried wheat berries

1/2 cup dried cranberries

1/3 cup EVOO

3 tbsp balsamic vinegar

1/2 tsp salt

5 cups chopped kale

1/2 cup diced red or white onion

1 yellow bell pepper, diced

Rinse the wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high heat, reduce heat to medium-high. Cook, covered, until wheat berries are tender (approx. 30 to 35 mins). Stir in cranberries during the last 2 minutes of cooking. Drain and rinse with cold water to stop the cooking process.
Whisk olive oil with vinegar and salt in a large bowl. Season with black pepper. Stir in wheat berry mixture, kale, onion and bell peppers. Serve immediately. Keeps really well refrigerated for up to 1 day!
ENJOY!!!

Pork Persillade with Roasted Brussels Sprouts & Sauteed Mushrooms

2011-10-20T18:49:00.000-04:00

Admittedly I have been making old favourites such as "Carrot Dill Soup", "Smashed Rutabagas with Ginger-Roasted Pears", "Brussels Sprouts with Sweet Potatoes & Maple Syrup", "Thai Cashew & Broccoli on Quinoa", and "Mum's Pork Sausage Stuffing" that went into the Thanksgiving turkey...but with the dramatically cooler weather that we have been experiencing, I felt like some pork tenderloin, Brussels sprouts roasted in the oven, and mushrooms sauteed with garlic and fresh parsley! This is a delicious and easy wintertime meal (especially if you cook up several tenderloins at once like I did, and then have it in a container sliced and ready for sandwiches and for a quick addition to meals!). Don't be intimidated by the title of this recipe ~ persillade is a simple parsley and garlic rub that is quick, fresh and easy to make!!

PORK PERSILLADE WITH ROASTED BRUSSELS SPROUTS & SAUTEED MUSHROOMS

Ingredients:

Pork:

2 pork tenderloins(I did 4 loins at once and just doubled the recipe!)

1/2 bunch fresh parsley, finely chopped

3 to 4 cloves garlic, finely diced

1/4 tsp Kosher salt

1/4 tsp freshly ground black pepper

4 tbsp of EVOO (or enough to make the parsley into a paste)

Brussels:

Brussels sprouts, trimmed and halved (I usually count 6-8 Brussels per person)

2 tbsp EVOO or grapeseed oil

1 tsp seasoned salt (use Lowry's as it doesn't have MSG!), or lemon pepper

Mushrooms:

8-10 mushrooms cleaned, stems removed and cut into 1/4's

3 cloves garlic, finely diced

1/4 cup finely diced fresh parsley

2 tbsp EVOO (although you could combine 1 tbsp EVOO with 1 tbsp butter as well)

Salt & pepper, to taste

Preheat oven to 375F and lightly oil a baking dish.
Combine the 1/2 bunch of parsley with the garlic, salt and pepper and olive oil for the pork. Stir until a paste-like consistency. If it is still dry, add a little more extra virgin olive oil (EVOO).
Lay the tenderloins in the baking dish and rub parsley mixture into the skin of the pork, turning to ensure even coating on all sides.
Place in the oven for approx. 35-45 mins. Using a thermometer, ensure the internal temperature of the pork loin is 160F before removing.
Remove from the oven and slice.
Meanwhile, place Brussels sprouts in a bowl with the olive oil and lemon pepper or seasoned salt. Stir to coat and place on a rimmed baking sheet. Place in the oven with the tenderloin for approximately 15 minutes, stirring occasionally to ensure even browning.
Remove from oven.
While Brussels and pork are cooking, heat a medium-sized skillet over medium high heat, and add the olive oil, mushrooms, parsley and garlic. Saute stirring often till mushrooms and garlic is golden. Season with salt and pepper.
Remove from heat.
Place slices of pork tenderloin on a plate along with the Brussels and the mushrooms ~ ENJOY!

*If you wish you can prepare a gravy like I did in the photo to go along with the pork (although the pork is generally flavourful enough by itself!)
*Instead of mushrooms, serve mashed potatoes or scalloped potatoes with this dish, perhaps some glazed carrots and parsnips, or try my smashed rutabagas with ginger-roasted pears....all this seasonal produce tastes wonderful together!

Red Pepper and Lime Soup

2011-09-25T11:13:00.001-04:00

Since we had an abundance of bell peppers and cayenne peppers (shown) in our CSA boxes from "Cooper's CSA Farm & Maze", I decided to whip up this Mexican-inspired soup!!! I added an entire, fresh, large cayenne pepper (sans seeds and ribs!) to the double batch of this soup I made, so it has quite a kick!!! Use fresh limes for this recipe as the bottled variety doesn't have as fresh a taste. I decided to pressure can my soup (as you can see I also made potato leek soup!) so that I have fresh, homemade soup on hand when the weather turns really chilly!!

RED PEPPER & LIME SOUP

Ingredients:

1 large onion, chopped

4 red bell peppers, seeded and chopped

1 tsp extra virgin olive oil (EVOO)

1 garlic clove, crushed

1 small fresh red chili, sliced

3 tbsp tomato paste

3 3/4 cups vegetable stock

Finely grated rind and juice of 1 lime

Salt and freshly ground black pepper

Cook the onion and bell peppers gently in the oil in a large saucepan, stirring occasionally, over medium high heat until they are softened but not coloured.
Stir in the garlic, chili and tomato paste. Add half the stock, then bring to a boil. Cover and simmer gently for about 10 minutes.
Let cool slightly then puree either with an immersion blender, or in a food processor or blender. Return to the the pot and add the remaining stock, the lime rind and juice, and salt and pepper.
Bring the soup back to the boil, then serve immediately!

Easy Peanut Butter Cookies

2011-09-09T13:54:00.000-04:00

For some reason my kids have been on a complete peanut butter kick lately?! Anyway, before they headed off to school today they put in a request that I try and make peanut butter cookies for their after school snack. Now, anyone who knows me knows that I am a self-confessed non-baker. So I pulled the jar out of the cupboard and went online. This recipe comes from the Kraft website and it is by far the easiest recipe EVER! I have already tasted one cookie and they're yummy! Next time I am adding chocolate chips!!

EASY PEANUT BUTTER COOKIES

Ingredients:

1 cup peanut butter

1/2 cup granulated sugar

1 egg

Preheat oven to 325F.
In a large bowl, combine all the ingredients until well mixed (I used my hand mixer).
Roll dough into 1 1/2" balls and space 2" apart on a greased cookie sheet. Flatten each ball with a fork (to give the cookie it's traditional cross-hatching on top!), and place in the oven for 15 minutes, or until golden brown.
Remove from oven and let cool on a rack.
ENJOY!

Dutch Apple Pie

2011-09-07T08:49:00.000-04:00

This has to be one of my favourite apple pie recipes - it is super-easy and I have received LOADS of compliments on it (one of my friend's sons told his Grandmother that it was way better than hers! LOL!) Since we have an abundance of apples on our snow apple tree this year (at least that's what variety I have been told they are!), I whipped up one of these ~ much to the family's delight!!!

DUTCH APPLE PIE

Ingredients:

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick cooking oats
3/4 cup butter, melted
Filling:
2/3 cup sugar
3 tbsp cornstarch
1 1/4 cups cold water
3 cups diced peeled tart apples
1 tsp vanilla extract

Preheat oven to 350F
In a large bowl, combine the flour, brown sugar, oats and butter. Set aside 1 cup for crumble topping. Press remaining crumb mixture into an ungreased 9" pie plate; set pie plate aside.
For filling, combine the sugar, cornstarch, and water in a large saucepan until smooth. Bring to a boil. Cook and stir for 2 minutes, or until completely thickened. Remove from the heat.
Stir in apples and vanilla extract. Pour into crust; top with reserved crumb mixture and Bake for 40 to 45 minutes or until crust is golden brown.
ENJOY!!!

Back to School!

2011-09-05T17:21:00.001-04:00

"It's the most wonderful time of the year!"

Although my kids HATE me singing that annoying 'back to school' song from the "Staples" commercial, I truly feel like fall is the most wonderful time of the year. Now I know many of you will debate with me that it is in fact still the tail-end of summer, but with the trees already displaying tinges of autumnal colour, the thermometer is reading lower temperatures due to the northerly winds, and the sun is setting earlier ~ it just feels like fall to me already!
Since India and Devon are heading back to school tomorrow (grades 5 and 3), my mind turns to lunchbox snacks. I admit it. I HATE MAKING SCHOOL LUNCHES!!!! But it is a necessary task at this time of year, and one that doesn't need to be daunting if a little premptive planning is employed! (Yeah, talk to me come December, I know!) Our apple and pear trees have burst forth with an amazing amount of fruit this year and we have already enjoyed a Dutch apple pie from the grounders. So I sent the kids out to the front meadow to pick apples and pears this afternoon, while I fired up my canner and got all the necessary items to make "blushing apple/pear sauce"!
I have a feeling that the house will smell of sweet apples for quite some time as the children collected so many both my kitchen sinks are overflowing, as well as a couple of milk crates!!!

I just gave both India and Devon a little taste of the first batch (which I added some organic brown sugar and cinnamon to) and they are already begging for bowls-full!

If you want to make some homemade blushing applesauce, just click here for the recipe!

Eggplant with Lamb, Rice & Currants

2011-08-30T11:01:00.000-04:00

I am ashamed to admit that I had two beautiful eggplants from my summer CSA box sitting in my fridge for a couple of weeks - and were needing to be used QUICKLY! So I searched through my recipes and discovered this one from Martha Stewart Living magazine. It was delicious and surprisingly, something that all members of the family enjoyed!!!

EGGPLANT WITH LAMB, RICE & CURRANTS

Ingredients:

1 1/2 tbsp of olive oil

1 medium onion, chopped

3oz ground lamb

Coarse salt and freshly ground black pepper, to taste

1 2/3 cups of chicken stock

1 cup short-grain brown rice

3 tbsp dried currants

4 small eggplants (or 2 large in my case!)

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh mint, chopped

Finely grated lemon zest of 1 lemon

Preheat oven to 400F. Heat 2 teaspoons of EVOO in an ovenproof pot over medium heat. Cook the onion, stirring often to prevent sticking, until soft and slightly caramelized (approx. 10 to 12 minutes). Add the ground lamb, breaking it up with a wooden spoon. Season with 1 tsp salt and 1/4 tsp pepper. Cook until lamb is cooked through and no longer pink (3 to 4 minutes).
Add stock, rice, and currants. Bring to a simmer. Cover and transfer to the oven on the lowest rack. Cook for 1 hr. and 20 minutes.
Meanwhile, slice eggplants in half lengthwise, brush each cut side with 1/4 tsp oil. Roast, cut side up, on a rimmed baking sheet on top oven rack until centres are soft and tops are browned (about 40 mins). Let cool.
Gently scrape eggplant flesh into a large bowl, reserving skins*. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide stuffing among eggplant skins. Garnish with more herbs and lemon zest.
Enjoy with some toasted flat breads!!

*As I didn't tell my children there was eggplant in this recipe until they finished, I threw the skins away and opted to mix everything together and serve in bowls!

Leftover Mashed Potato Muffins

2011-08-29T09:54:00.000-04:00

These savoury muffins and a nice breakfast treat, or with soups, stews or chilis! Next time you are making mashed potatoes for dinner, try throwing in a couple of extra potatoes so you'll have leftovers to create these tasty treats!

LEFTOVER MASHED POTATO MUFFINS

Ingredients:

2/3 cup all-purpose flour

1/4 cup cornmeal

4 tsp granulated sugar

3/4 tsp salt

1/4 tsp each ground black pepper & dried oregano

2 eggs

1 cup mashed potatoes

1/3 cup milk

1/4 cup minced green onions (I use garlic scapes!)

1/2 cup finely minced red bell pepper

Preheat oven to 400F. Grease muffin cups; set aside.
In a large bowl, whisk flour, cornmeal, sugar, salt, pepper and oregano together. In a separate bowl, whisk eggs, potatoes and milk until fairly smooth. Pour over dried ingredients.
Add green onions and red peppers to the bowl and mix until ingredients are just combined. Spoon into prepared muffin cups.
Bake in centre of the oven for 15 mins (or until a toothpick inserted into the centre of one muffin, comes out clean).
Transfer muffins to a cooling rack and let cool.
Enjoy with butter while still slightly warm, or with your favourite soup, stew or chili!!!

Garden Frittata

2011-08-16T06:27:00.000-04:00

This simple frittata that uses seasonal ingredients is perfect for breakfast or brunch, served with wedges of melon!

GARDEN FRITTATA

Ingredients:

6 egg whites

4 whole eggs

1/2 cup grated cheese, divided (I used cheddar)

1 tbsp minced fresh basil

1/2 tsp salt

1/4 tsp black pepper

1 small zucchini, sliced (or you can use diced red bell peppers)

2 green onions, sliced

1 tsp olive oil

Sliced tomatoes to cover the top of the frittata (I used grape tomatoes)

In a large bowl, whisk together the egg whites, eggs, 1/4 cup cheese, basil, salt and pepper; set aside.
In a large (10") ovenproof skillet, coated with cooking spray, saute zucchini and onions in the olive oil until softened.
Add egg mixture; cover and cook for 4 - 6 minutes, or until eggs are almost set.
Uncover, top with tomatoes and remaining cheese. Place skillet in oven under broiler until eggs are completely set (2 to 3 mins). Remove from oven and let stand for 5 minutes before cutting and serving.
Enjoy with some melon wedges on the side!

Fresh Tomato Salsa

2011-08-16T06:15:00.000-04:00

My family enjoys Mexico, and in particular the Mayan Riviera, so much that we spend a lot of time there and have actually built a vacation villa there (www.villaarrecife.com)! This is a very common condiment that is always placed on the table as an appetizer with freshly made corn chips, no matter where you go. It's simplicity is what allows the flavours to shine through and I guarantee after making a batch of this, you will no longer want jarred, pulpy 'salsa' again!!!

FRESH TOMATO SALSA

Ingredients:

6 plum tomatoes (or any flavourful, ripe variety), finely diced

1/4 of a white onion, finely diced

1/3 of a bunch of cilantro (coriander), finely diced

2 serrano chilies, finely diced with seeds and ribs

Juice of one lime

1/2 tbsp coarse salt

3 fresh peaches, finely diced

Once all the ingredients have been chopped, simply combine in a medium-sized bowl and serve with corn chips (our new favourite are the lime flavoured ones from PC!)
ENJOY!

**The peaches are optional but add a nice seasonal burst of sweetness which plays off the tartness of the lime, heat of the chilies and saltiness of the chips, beautifully! If you don't have peaches, you can add apples, or mangoes, plums or even avocados for a more authentic feel!

Peaches, Basil & Red Onion Salad

2011-08-12T11:53:00.000-04:00

There is nothing like peaches from the Niagara region at this time of year! As I was flicking through Martha Stewart's "Living" magazine, I came upon this recipe. Since Greg is allergic to the fungicides that are sprayed on fruit, he hasn't eaten a fresh peach in about 14 years. The acids in the salad dressing were enough to break down the fungicide so he could enjoy them!

PEACHES, BASIL & RED ONION SALAD

Ingredients:

3 peaches, sliced 1/2" thick

1/4 of a red onion, sliced very thinly

1/3 cup freshly torn basil

Juice of 1/2 a lemon

1/2 tsp coarse salt

Freshly ground black pepper

1 tbsp extra-virgin olive oil (EVOO)

Toss the peaches with the onion and fresh basil.
Whisk together the lemon juice, salt and pepper, with the EVOO.
Drizzle over top the peaches and toss gently to coat.
Goes well with grilled fish or chicken!

Asian Squash-Noodle Salad

2011-08-12T11:07:00.000-04:00

Just like everyone at this time of year, I received quite a few zucchini in my CSA box from Cooper's. I was wondering what to do with them (make brownies? make a lasagna?) and then I found this recipe that I had torn out of a magazine ages ago. I am SO glad I made it because all of us loved it ~ my son couldn't stop eating it! It comes out better with a mandolin, but cutting it finely like I did is okay too!

ASIAN SQUASH-NOODLE SALAD

Ingredients:

4 zucchini, each about 10" long

2 tbsp minced green onions (I used garlic scapes!)

3 tbsp soy sauce

2 1/2 tsp sugar

2 tbsp dry Sherry or Scotch

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1/4 tsp ground black pepper

1 tbsp finely grated ginger

If you have a mandolin, cut the zucchini lengthwise into shoestring 'noodles'. Otherwise, using a chef's knife, cut into 1/8" thick slices. Stack the sliced, and cut them lengthwise into 1/4" strips.
Steam the zucchini noodles for 5 mins or until tender. Immediately rinse them under cold water to stop them cooking. Drain well and put into a large bowl.
In a separate bowl, whisk together the remaining ingredients and drizzle over the zucchini noodles, tossing gently to coat.
Serve and enjoy!

Roasted Garlic & Dijon Potato Salad

2011-08-01T11:41:00.000-04:00

On Saturday some of our friends came by to help build a dance floor/bar/shucking station for Greg's big 40th Birthday party that we are hosting next weekend! All that building made everyone HUNGRY so I boiled up some of the red potatoes that we have from our Cooper's CSA Farm & Maze CSA box and whipped up this easy potato salad that came from "Inspired", which is the free magazine given to you at Sobey's or anywhere that sells 'Our Compliments' products! The best part is that all the ingredients were right in my fridge ~ I love that!

ROASTED GARLIC & DIJON POTATO SALAD

Ingredients:

2lb red potatoes, skins on and scrubbed

1/2 cup mayonnaise

1/4 cup whole grain Dijon prepared mustard

1 tbsp roasted garlic, made into a paste*

1 tbsp capers, drained of juice

2 tbsp sundried tomatoes, drained and coarsely chopped

4 stalks of celery, finely diced

Salt and black pepper, to taste

2 tbsp coarsely chopped fresh dill (or 1 tbsp dried)

In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 minutes, depending on size. They should be fork tender, do not overcook. Drain and transfer to a large bowl.
Cut potatoes into 1" cubes and, while hot, add mayonnaise, mustard garlic paste, capers and sundried tomatoes. Mix gently to combine without breaking potatoes up too much. (I premixed the dressing and then turned it in to the celery, potatoes and sundried tomatoes.)
Add salt and pepper, and dill. Toss until just combined. Can be served warm, or refrigerate and serve within 12 hours!
ENJOY!

*I tend to take 4 to 5 heads of garlic, cut off the top 1/3 of the bulb, wrap them all in tin foil and place into a 350F oven for 45 minutes to soften the garlic. Remove from the oven and let cool enough that the garlic can be handled. Then over a 1L mason jar, remove each clove and gently squeeze so the garlic slips out into the jar. Once all the garlic heads are empty, cover the garlic with olive oil, place a cap on top the jar finger tight, and place in the refrigerator. Then whenever you are making garlic bread, salad dressing or anything that requires garlic, you have it right at your fingertips...like this recipe!

Cabbage Roll Casserole

2011-07-29T09:31:00.000-04:00

Years ago when I used to hold a giant Easter Egg Hunt at our place, Alison Roberts made this dish for her potluck contribution and it was an instant hit with everyone! My children loved it so much that it is a staple in our house ~ and since cabbage season is soon approaching and green cabbage should be appearing in our CSA box from Cooper's CSA Farm & Maze, I thought I would post this quick and delicious casserole!

CABBAGE ROLL CASSEROLE

Ingredients

1 1/2 lbs of ground beef

2 medium onions, diced

1 clove garlic, minced

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 14oz can of tomato sauce

14oz water

1/2 cup long grain rice, uncooked

4 cups cabbage, shredded

Preheat oven to 350F.
In a large skillet over medium high heat, brown the beef, onions, garlic, salt, and pepper. Once the beef is browned, add the tomato sauce and bring to a boil.
Once boiling, stir in the rice, reduce heat to a simmer, cover and cook for 20 minutes.
Place 2 cups of the shredded cabbage (I chop mine using my food processor as it is faster!), in a greased 9"x13" lasagna dish. Cover the cabbage with 1/2 the rice mixture and repeat the layers.
Cover the dish with aluminum foil and bake in the oven for 1 hour.
Remove from the oven and let sit for 10 minutes before serving. Serve with sour cream.
ENJOY!

Spanakopita Lasagna

2011-07-29T09:05:00.000-04:00

I first enjoyed this dish while on a scrapbooking retreat ~ Martha is a fantastic chef and owner of "Selwyn Shores" which is located in Lakefield, ON. For me, being such a foodie, I enjoy the meals that Martha prepares as much as the time to focus on my scrapbooking! At the end of each weekend that we go there, she lays out the recipes for all the meals she has prepared for us so we can copy them and make the dishes ourselves at home (and since she keeps meticulous records, we are never served the same dish twice!) This lasagna was so simple and so flavourful I not only copied it, but make it quite frequently for my family!

SPANAKOPITA LASAGNA

Ingredients:

227g baby spinach

1 cup crumbled feta

3 eggs, lightly beaten

1/2 onion, roughly chopped

1 bunch fresh parsley

1/2 cup EVOO

4 cups tomato sauce

Fresh lasagna noodles (I use Olivetti whole wheat ones)

2 cups grated mozzarella

Preheat oven to 350F
Cook spinach in the microwave or in a skillet until wilted. Drain and squeeze dry.
Whisk 3/4 cup of feta into the eggs and set aside.
Chop spinach, onion, and parsley in a food processor until the consistency of a pesto. I slowly drizzle the olive oil in the bowl while the food processor is running to help smooth out the spinach mixture.
Add the spinach mixture to the eggs.
Pour a thin layer of tomato sauce in the bottom of a 9"x13" lasagna dish. Cover with a single layer of noodles. Spoon half the spinach mixture over top the noodles. Cover with another thin layer of sauce, then another layer of noodles. Spoon the remaining spinach mixture over the noodles and cover with a final layer of sauce.
Top with the remaining feta cheese (1/4 cup) plus the 2 cups of grated mozzarella.
Place in the oven and bake for 40 minutes. Let stand for 10 minutes before serving.
ENJOY!

Brie and Sausage Bake

2011-06-22T00:52:00.000-04:00

This was the second dish that I created for our Father's Day/Allan's Birthday brunch on Sunday! It is delicious warm or room temperature and is one of those dishes that you can put together the night before, and then when your guests arrive, all you have to do is sprinkle it with cheese and heat! Easy and delicious!!!

BRIE AND SAUSAGE BAKE

Ingredients:

1lb Italian sausage (either in bulk or removed from casings)

1 small onion, chopped

8 cups of cubed sourdough day-old bread (I used potato scallion!)

1/2 cup shopped roasted sweet red peppers

1/2 lb Brie, cubed

2/3 cup grated Parmesan cheese

2 tbsp minced fresh basil (or 2 tsp dried)

8 eggs

2 cups heavy whipping cream

1 tbsp Dijon mustard

1 tsp freshly ground black pepper

1/2 tsp salt

3/4 cup part-skim mozzarella cheese, shredded

3 green onions, sliced

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink.
Place bread cubes in a greased 13"x9" baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses, and basil. In a large bowl, whisk the eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight.
Remove from fridge 30 mins before baking. Bake, uncovered, at 350F for 45-50 mins. or until a knife inserted into the centre comes out clean.
Sprinkle with mozzarella cheese. Bake 4 to 6 minutes longer or until cheese is melted. Let stand 10 mins. before cutting. Sprinkle each piece with green onions, serve and ENJOY!

Aparagus & Tomato Tart With Chevre

2011-06-22T00:41:00.000-04:00

For Father's Day I held a brunch at the house and invited my parents as well as Greg's ~ it was a special Father's Day this year as Sunday was also my Father-in-law's 69th Birthday. With all the incredible fresh produce that we've been receiving in our CSA boxes from Cooper's, I decided to create this tart as I had all the ingredients on hand!

ASPARAGUS & TOMATO TART WITH CHEVRE

Ingredients:

1 cup all-purpose flour

1 tsp granulated sugar

1/4 tsp salt

1/3 cup cold unsalted butter, cut into cubes

4 tsp white vinegar

3 eggs

1/2 cup milk

1/2 cup of half and half cream

1/4 tsp each salt and freshly ground black pepper

5 oz log of goat's cheese (chevre)

1/4 cup snipped fresh chives

4 plum or small tomatoes

4 spears of asparagus

For the crust, place flour, sugar and salt in a food processor and pulse gently till combined. Add butter and pulse until coarse crumbs form. Add vinegar and pulse until mixture begins to form a ball. Remove dough and gather into a ball.
Lightly oil a 9" tart tin with a removable bottom. Place dough ball in the centre of the pan and using the palm of your hand, press dough from the middle of pan to edges. With your fingertips, press dough up the sides of the pan until the dough is even with the rim. The pastry will be very thin. Refrigerate for 30 mins.
Position rack in bottom of oven and preheat to 400F.
In a medium bowl, whisk eggs. Whisk in milk, cream, salt and pepper. Crumble goat cheese into a large bowl. Using the back of a wooden spoon, mash cheese. Continue mashing while gradually adding egg mixture. Mixture may be a little lumpy. Add in snipped chives.
Quarter tomatoes lengthwise, cut out seeds and core. Arrange tomato quarters in chilled crust in a circular pattern. In between tomatoes, add asparagus pieces (trim end and cut into 1 1/2" lengths or smaller)
Slowly pour egg mixture over top and swirl gently to evenly distribute chives over tart.
Place tart pan on a baking sheet and bake in oven for 35 to 40 mins, or until the centre of the tart is still a little jiggly.
Remove from heat and let stand 15 minutes prior to slicing.
Serve warm or room temperature and ENJOY!

Rhubarb Squares

2011-06-14T10:17:00.000-04:00

This recipe came from a fellow CSA Member of "Cooper's CSA Farm & Maze" and it is nothing short of excellent! My family absolutely loves this treat and eagerly look forward to the springtime when we receive fresh rhubarb in our CSA boxes!!!

RHUBARB SQUARES

Ingredients:

Filling:
3 cups rhubarb, chopped in 1/2" cubes
1 1/2 cups of white sugar
2 tbsp cornstarch
1 tsp vanilla extract
Crust:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
1 cup brown sugar
1 cup butter or margarine, cold and cut into 1/2" cubes

Preheat oven to 350F.
Combine filling ingredients in a large saucepan over medium heat, and cook until thickened. Set aside.
Combine the first 6 crust ingredients in a mixer and mix well. Add butter and process until mixture is crumbly.
Pat 2/3 of the crust into a greased 8"x12" pan. Add filling. Sprinkle the remaining crumbs evenly over the top.
Bake for 30 to 35 minutes.
Cool and keep in refrigerator until ready to enjoy!

Classic Macaroni & Cheese

2011-06-13T12:07:00.000-04:00

I went looking for this recipe on the blog as it is something I haven't made for a while and since it is so damp and chilly outside, would go down perfectly for dinner tonight. Imagine my surprise when I discovered that I had only blogged about a more 'dressed-up' version, and not this one!!! Although the recipe that I entitles "The Yummiest Mac and Cheese" is delicious, this is a recipe handed down from my Mum, who used to make this for both my brother and I ~ it remains a firm favourite with both of us...and now my family!!

CLASSIC MACARONI & CHEESE

Ingredients:

375 g macaroni (or any shaped pasta)

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

1 cup macaroni water*

1 cup grated cheddar cheese (or any cheese you fancy that will melt nicely)

1 tsp dried mustard powder

Black pepper and sea salt, to taste

Preheat oven to 450F.
Cook macaroni according to package directions. When draining the macaroni, ensure that you reserve 1 cup of the water to help thicken the sauce.
Melt butter in large pot, whisk in the flour until incorporated. Add the milk and macaroni water while whisking to incorporate. Bring to a boil whisking continuously to ensure a smooth, thickened sauce. Remove from heat.
Add 3/4 of the grated cheese and stir until melted. Stir in the macaroni and place in a greased baking dish.
Sprinkle the top with the remaining cheese and bake for 20 minutes, or until the cheese is melted and golden on top.
ENJOY!

Rhubarb Sour Cream Pie

2011-06-13T12:06:00.000-04:00

RHUBARB SOUR CREAM PIE

Ingredients:

1 - 9" unbaked pie crust (deep dish is preferable)

4 cups chopped fresh rhubarb

1 free-range egg

1 1/2 cups white granulated sugar

1 cup sour cream

1/3 cup all-purpose flour

1/2 cup each of all-purpose flour and brown sugar

1/4 cup butter or margarine, melted

* Heat oven to 450F.
* Press pie crust into a 9" pie pan.
* Spread rhubarb in an even manner over the bottom of the crust.
* In a medium sized bowl, whisk egg, white sugar, sour cream and 1/3 cup flour until smooth. Pour over rhubarb.
* In a small bowl, mix 1/2 cup flour and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle over the top of the pie.
* Bake for 15 minutes, then reduce the heat to 350F.
* Continue to bake for 40 minutes, or until edges have puffed, and topping is golden.
* The centre might be still somewhat jiggly, but once it is cooled completely it is perfect to slice and serve!
* ENJOY!

Fresh Cucumber and Toasted Almond Salad with Dill

2011-05-10T09:56:00.000-04:00

Yesterday was perfect barbecuing weather, so we decided burgers and a salad were in order! As I was busy and ran short of time, I grabbed my quinoa cookbook to find a fast and easy side salad ~ and boy did I find a winner!

FRESH CUCUMBER & TOASTED ALMOND SALAD WITH DILL

Ingredients:

1/2 cup sliced raw almonds

1 cup quinoa

2 cups vegetable or chicken stock

3 tbsp extra virgin olive oil

3 tbsp white wine or white rice vinegar

1/2 tsp salt

2 cups chopped English cucumber

1/2 cup sliced green onions

1/4 cup chopped fresh dillweed

Preheat the oven to 350F. Spread the almonds evenly on a rimmed baking sheet and bake on the centre oven rack for 5 to 7 minutes, until the almonds are fragrant and slightly toasted. Remove from the oven and set aside to cool.
Place the quinoa in a large saucepan over medium heat. Toast the quinoa for 3 to 5 minutes, until it is fragrant but not browned, shaking the saucepan from side to side occasionally to turn the quinoa and toast it evenly.
Add the stock to the saucepan and bring to a boil. Reduce the heat to low and cover. Simmer for 10 minutes, then turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff the quinoa with a fork and transfer to your large serving bowl to cool completely.
Whisk together the oil, vinegar, and salt in a small bowl. Add to the cooled quinoa and mix thoroughly. Add the cucumber, green onions, and dill, tossing well. Just before serving, sprinkle with the toasted almonds.
ENJOY!

Thai Cashew Turkey and Broccoli on Quinoa

2011-04-28T16:39:00.000-04:00

As I have said in previous blog entries concerning quinoa, it is a perfect superfood! It is high in vitamins and minerals such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid, and beta carotene. It is not from the same family as wheat and is therefore, gluten-free which makes it the perfect food for those with celiac disease, Crohn's disease, or colitis. It has also been identified as ideal for autistic children or those with ADD. Quinoa is rich in the amino acid histadine, which cannot be formed by combinations of nutrients and instead must be provided directly in the diet. Histadine is considered an essential amino acid in children because it is necessary for human development....and lastly, it is always organic because the saponin (or bitter coating on the quinoa grain) is a natural pesticide!!!

THAI CASHEW TURKEY AND BROCCOLI ON QUINOA

Ingredients:

4 boneless, skinless chicken breasts (or turkey!)

1/4 cup soy sauce or gluten-free tamari
2 tbsp oyster sauce (I used seasoned rice vinegar)

1 tsp minced fresh garlic

2 tsp minced fresh ginger

2 cups water

1 cup quinoa

4 tsp sesame oil

2 cups broccoli florets

1 cup thinly sliced onion

3/4 cup water

3 tbsp peanut butter

1 tbsp honey (I used maple syrup)

1 cup unsalted, toasted cashews (I didn't have any so I used pistachios)

Slice the chicken into thin pieces and place in a large, sealable plastic bag. Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken. Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.
Bring the water and quinoa to a boil in a medium saucepan*. Cover. Reduce the heat to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside
Place 2 tsp sesame oil in a large frying pan over medium heat. When the oil is hot, add the broccoli and onion and cover the pan. Stir frequently and add 1 tbsp of water if the saucepan appears dry. Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes. Transfer to a bowl and set aside.
Remove the chicken, reserving the marinate. Place the remaining sesame oil and the chicken into the frying pan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes.
Reduce the heat to medium and add the marinade to the pan. Stir in the water, peanut butter, and honey and cook for 1 minute. Toss in the broccoli and onion mixture and stir thoroughly.
Divide the quinoa among individual serving plates. Top with the chicken and broccoli mixture. Sprinkle with toasted cashews**and serve!

*Check on your bag of quinoa to see if it is prewashed or not. If it doesn't say it has been washed, place the quinoa in a fine sieve and rinse with cold water. Quinoa has a bitter coating on the outside of it and rinsing it removes this bitter coating (saponin). I find no matter if it is washed or not, it improves the taste!
**To toast cashews, place in a single layer on a rimmed baking sheet and put into a 350F oven for approximately 5 to 10 minutes - keep an eye on the nuts as the oils can cause them to burn quite quickly! Shake the pan occasionally to ensure even toasting!

Chicken Pot Pie with Biscuits

2011-04-14T20:54:00.000-04:00

For the past two weeks we have been in the Mayan Riviera in Mexico and although the food was delicious on the resort, we were all feeling like some homemade comfort food ~ chicken pot pie seemed to fit the bill (especially since we received carrots in our CSA box from Cooper's, I had frozen some of the sugar snap peas that we received in our spring share, and had roasted a chicken last night!!) Devon had two helpings and India cleaned up her plate ~ so it was a successful dinner!
This dish has biscuits on top ~ the recipe makes almost a triple batch of the biscuit dough, so feel free to use only 2 cups for this recipe and refrigerate the rest for later use!! If you prefer a pie crust (pre-made or homemade), or puff pastry then feel free to substitute them for the homemade biscuit mix that I used.

CHICKEN POT PIE WITH BISCUITS

Ingredients:

4 1/4 cups all purpose flour

2 tbsp baking powder

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

3/4 cup instant milk

1 1/8 cup shortening or butter

2/3 cup milk

Sift together flour, baking powder, baking soda, cream of tartar and salt.
Place in a food processor fitted with metal blade. Add skim milk powder and process a few seconds to mix ingredients.
Cut shortening into chunks and add to dry ingredients. Process until mixture resembles coarse crumbs and shortening is distributed evenly. Do not over process.
Remove two cups and set aside in a bowl. Refrigerate the rest of the biscuit mixture.
Mix in the milk until the mixture becomes dough.
Set aside.

Filling:

1 onion, chopped finely

1 cup chopped red bell pepper

2 cups carrots, chopped

1/4 cup butter

2/3 cup all purpose flour

2 tsp poultry seasoning

1/2 tsp black pepper

1/2 tsp salt

3 cups chicken broth

1 3/4 cups milk

4 cups cooked chicken, diced or shredded

2 cups frozen peas

Preheat oven to 350F.
Melt butter in a large skillet. Add onions, red pepper and carrots. Saute 5 minutes.
Sprinkle flour over top of the vegetables and mix well to ensure vegetables are coated evenly. Sprinkle poultry seasoning, salt and pepper over top and stir in well.
Slowly add the chicken broth stirring well. Add milk and heat to a simmer, stirring constantly.
Cook until carrots are tender. Add chicken and peas.
Pour into a greased casserole dish.
Drop spoonfuls of biscuit mix over top of the chicken mixture and place in the oven for 35 minutes, or until the chicken mixture is bubbling up between the golden biscuits.
ENJOY!

What A Great Guy!!!

2011-03-17T12:01:00.000-04:00

I just had to blog about this fantastic meal that my husband Greg made for us while the kids were sleeping over at my in-laws!!
I was out all day long running around with the kids and didn't manage to get home until 7pm on Monday night ~ and this is what greeted me...

In our last CSA box from Cooper's we received organic lettuce greens and a cucumber. Lisa had brought over a bag of alfalfa sprouts that they're now growing for the CSA and we had an organic tomato in the fridge. Greg made this lovely salad with an Asian-inspired dressing and then whipped up some sweet potato and russet potato oven fries, seasoned with Montreal steak spice. He paired this with a lovely Cooper's steak and made a creamy mustard and peppercorn sauce....and then topped it off by opening a fabulous bottle of 2005 Bourgogne Pinot Noir!!!!!

Then he took me out to "Moxie's" for dessert and mango martinis! A perfect night with my guy!

Apple Cinnamon Muffins

2011-03-17T11:53:00.000-04:00

Although India's Naturopath said that she is MUCH better now, we have to slowly reintroduce the previously restricted foods into her diet. Therefore, I am still creating foods that stick to her diet (and frankly do us all the world of good as they have no dairy, wheat, refined sugar...after all it is only a couple of weeks until we head down to Mexico and have to squeeze our winter bodies into bathing suits!!!)
I found this recipe in the "Get It Ripe" vegan cookbook by Jae Steele and all of the family LOVED them!!!

APPLE CINNAMON MUFFINS

Ingredients:

2 cups spelt flour (or 1 brown rice & 1 quinoa like I used!)

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp sea salt

1 medium apple, peeled & diced

1 cup unsweetened applesauce

3/4 cup raisins

1/3 cup non-dairy milk (I used unsweetened vanilla almond milk)

1/3 cup pure maple syrup

3 tbsp EVOO (or sunflower oil)

1 tbsp apple cider vinegar

Preheat oven to 375F. Prepare a 12 cup muffin tray with paper liners or a light coating of oil (I have silicone muffin trays so I didn't do either!)
Whisk together the flour, baking soda, cinnamon and salt in a large bowl. In a smaller bowl combine the raisins, apples, applesauce, milk, syrup, oil and vinegar (this will help rehydrate your raisins a little so they aren't so chewy)
Add the liquids to the flour mixture and gently stir with a wooden spoon or silicone spatula until just combined.*
Portion the batter into the muffin cups and bake for 20 to 22 minutes until the tops are golden brown and domed and a toothpick inserted into the centre comes out clean.
ENJOY!!

*Ensure that you stir your batter gently as over-mixing can cause gluten to develop in the batter and your muffins won't rise as well. Spelt has gluten but the amount is so minor that your body can process it much easier than if it were wheat flour!
**Make sure you remove the muffins from the tray 5 minutes after they've been removed from the oven - this will ensure that humidity doesn't build up in the bases of your muffins and cause them to become 'gluey'.
***You can also add flax or poppy seeds or chopped almonds or walnuts to the batter as well!!!

Fruity Beef Curry

2011-03-07T09:00:00.000-05:00

As we have a freezer full of "Cooper's Farm's" hormone and antibiotic free, pasture raised, Angus-grade beef, and I was wishing I was somewhere far warmer than home, I created this sweet and succulent curry which fit the bill perfectly!

FRUITY BEEF CURRY

Ingredients

2 tsp EVOO

1 lb lean ground beef

1 tsp sea salt

1 1/2 cups chopped onion

1 tbsp cumin seeds

2 tsp coarsely grated fresh gingerroot (or 1/2 tsp ground ginger)

1 tsp turmeric

1/2 tsp ground cardamom

1 bay leaf

1/8 tsp ground cloves

1/2 tsp dried crushed red chilis

3 medium sized tomatoes, chopped

2 McIntosh apples, peeled, cored and chopped

Juice and grated peel of 1 medium lemon

1/2 cup sultana raisins.

2 medium bananas, cut into 1" pieces

1 cup chopped, ripe mango

2 tbsp liquid honey

Heat olive oil in a large skillet over medium heat. Add ground beef and salt and saute until beef is no longer pink. Add next 8 ingredients. Stir together and cook for approx. 5 mins, stirring often until onion is soft.
Add next 4 ingredients, stir and cook covered for about 5 minutes, stirring occasionally until apple just begins to soften.
Add banana, mango and honey. Stir, cook covered for 1 to 2 minutes, or until heated through and fruit is just slightly softened. Remove and discard bay leaf.
Serve over basmati rice and ENJOY!

Double Trouble Chocolate Cookies

2011-03-07T08:45:00.000-05:00

In my pursuit of creating yummy lunchbox treats for India that remain true to the restricted diet her Naturopath has her on, I came across "Get It Ripe" written by Jae Steele which features Vegan cooking and baking. These cookies were enjoyed by all members of the family and remind me in texture, of a dense chocolate shortbread biscuit. Worth a try even if you aren't looking to bake wheat, gluten, refined sugar, dairy or yeast free like I am!

DOUBLE TROUBLE CHOCOLATE COOKIES

Ingredients:

2 1/2 cups light spelt flour (or 1 of spelt and 1 of brown rice like I did!)

1/2 cup Dutch-processed cocoa powder

1 tsp baking soda

1/4 tsp sea salt

1 cup less 2 tbsp of coconut oil*

1 1/4 cups sucanat (evaporated cane juice - Bulk Barn sells this!)

1 ripe medium banana, mashed

1 tsp pure vanilla extract

1 1 /4 cups of non-dairy chocolate chips**

Preheat oven to 350F. Prepare a baking sheet or two with a sheet of parchment paper.
Whisk together the flour, cocoa, baking soda and salt in a large bowl and set aside.
Cream together the oil and sucanat in a separate bowl; preferably with an electric mixture for about 1 minute. Beat in the banana and vanilla until well blended.
Add wet ingredients to dry and mix just until all flour is incorporated. Fold in chocolate chips.
Roll dough into walnut-sized balls with clean hands (so the dough doesn't stick!) and place them, spaced 2" apart, on the baking sheet(s). Press each ball gently to flatten to 1/2" thick.
Bake for about 13 minutes, until crisp on top but still soft.
Remove from oven and enjoy them warm or cooled!!!

*Gently heat the coconut oil in a small pot over a medium low heat prior to using as coconut oil tends to be somewhat solid in the jar, but only requires a little heat to melt to an oil.
**I purchased "Callebaut" vegan chocolate chips in the Bulk Barn and then taste just like regular ones but lack the skim milk powder!

Classic Sweet Watermelon Rind Pickles

2011-02-22T14:36:00.000-05:00

Funnily enough, as I went to the cupboard and took out a jar of these pickles, it occurred to me that I hadn't posted a blog entry about them?! I suppose it was because they are such a foreign food to me that I wasn't 100% sure of how they were supposed to look and taste (as they tend to be commonplace in the southern States). Armed only with my preserving book and a mountain of watermelon rinds I set to canning this odd, but tasty treat! Hopefully when watermelon season returns, you will remember this posting and try it for yourself, because I can assure you the taste is unique and fabulous roasted with pork!!!

CLASSIC SWEET WATERMELON RIND PICKLES

Ingredients For Day 1:

16 cups cubed, peeled watermelon rind (about 1 large melon, rind cut into 1" cubes)

1/2 cup pickling or canning salt

Ingredients For Day 2:

2 sticks cinnamon, broken in half

4 cups granulated sugar

1/2 tsp whole cloves

1/2 tsp ground nutmeg

2 cups cider vinegar

2 cups water

DAY 1: In a large non-reactive bowl, layer watermelon rind and salt, using about 1/3 of each per layer. Place a plate on top to weigh down rind. Cover and refrigerate for at least 12 hrs or up to 24 hrs.
DAY 2: In a sieve, working in batches, drain rind and rinse well. Drain again.
In a large pot combine rind and enough cold water to cover by about 1". Bring to a boil over medium-high heat. reduce heat and boil gently for about 10 minutes or until fork tender. Drain well and set aside.
In a large clean pot combine cinnamon sticks, sugar, cloves, nutmeg, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved.
Add rind and simmer, gently stirring occasionally for 1 to 1 1/2 hrs or until rind is translucent and looks glassy. Remove from heat.
Meanwhile, prepare canner, jars and lids.
Using a slotted spoon, pack rind and whole spices into hot jars, leaving 1" headspace and dividing spices as evenly as possible between jars. Pour in hot pickling liquid, leaving 1/2" headspace and removing air bubbles.
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 for 10 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 reprocess any jars whose lids did not seal.

*For a deeper flavour, replace all or half of the granulated sugar with packed brown sugar. The colour of the pickles will be a dark caramel!*
*If you prefer a milder spice flavour, just discard the whole spices instead of adding them to the jars!*

Chicken Tikka Masala

2011-02-16T12:00:00.000-05:00

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala! I have included the recipe for the basmati rice as well!!! Hope you like it as much as my family (and India's friend!) did!!!

CHICKEN TIKKA MASALA

Ingredients:

2 cups sliced, cooked chicken

I can chickpeas, drained and rinsed

4 tbsp olive oil

2 onions, thinly sliced

1-1" piece of fresh gingerroot, freshly grated

2 garlic cloves, minced

6 cardamom pods, bruised*

2 tsp garam masala

2 tsp ground coriander

1 tsp chili powder, or to taste

1 can of low fat coconut milk

2 tbsp tomato paste

4 tbsp hot water

1/2 tsp salt

1/2 tsp stevia or agave syrup

Chopped fresh coriander, for garnish

Juice of half a lime

Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia. Bring slowly to a boil over medium-high heat and then lower to a simmer.
Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!

* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins). They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

SAFFRON BASMATI RICE

Ingredients:

1/2 tsp saffron threads

3 cups boiling water

1/4 cup olive oil

2 large onions, sliced thinly

1 1/2 cups basmati rice, rinsed through a strainer

1 tsp whole cloves

4 whole cardamom pods

1 tsp salt

1 tsp freshly ground black pepper

Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes. Heat the oil in a large heavy-bottomed pot and add the onions. Saute for 4 to 5 minutes until softened.
Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper. Saute 3 minutes, stirring frequently.
Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
Drain well and transfer the rice to a serving dish. ENJOY!

Easy Wheat & Yeast-Free Pizza Dough!

2011-02-16T11:39:00.000-05:00

The one food that India has been craving (and crying over!) while on this restricted diet is pizza. No mean feat since we all know that the pizza dough requires yeast and wheat to make it so darned delicious!! I did some research on a few celiac and vegan sites and combined a couple of recipes to create this dough. Although not as ooey-gooey good as regular dough, it was delicious! India almost cried!!! The picture I have taken is my pizza as she is not allowed to have mushrooms and meats, but she had onions, garlic, my homemade tomato sauce and the goat cheddar shredded over top!

EASY WHEAT & YEAST FREE PIZZA DOUGH

Ingredients:

1 cup spelt flour

1 cup brown rice flour

1 tsp sea salt

2 tsp baking powder

1 cup water

1 tsp Italian seasoning

1/4 cup EVOO

Mix all the ingredients together, but leaving approximately 1 tbsp of the olive oil.
Form into four small balls and flatten on a non-stick cookie sheet (or one spritzed with olive oil, like I did!), into thin discs. Prick the dough all over with a fork and brush the remaining olive oil over the tops of each pizza base.
Place in the oven for 6 to 7 minutes at 425F. Remove from oven and top with your favourite vegetables and meats and place back in oven until lightly browned and cheese is melted (approx. 10 mins)
Slip off of the pan and ENJOY!

Nutty Chicken Stir-Fry

2011-02-16T11:27:00.000-05:00

I found this recipe in "Taste Of Home" magazine this month and the entire family LOVED it (especially India, which is great because it totally accommodates her dietary restrictions at the moment!!!) Best of all? It's a fast, easy meal that uses some of the left over bits and pieces of vegetables that might be hanging out in your crisper!!

NUTTY CHICKEN STIR-FRY

Ingredients:

1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)

1 tbsp EVOO

1/2 cup chopped broccoli or cauliflower, or both!

1/2 yellow pepper, thinly sliced

1 finely chopped onion

6 garlic cloves, minced

2 tbsp brown sugar (or 1 tbsp agave syrup)

4 tsp cornstarch (or 4 tsp brown rice flour)

3/4 tsp ground ginger

1/2 cup chicken broth

1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)

1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)

5 to 6 drops of hot pepper sauce

3 cups shredded cabbage

3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)

Hot cooked basmati rice

In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat. Add broccoli, peppers, and onions. Cook 4 minutes longer.
Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture in wok.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 to 3 minutes longer or until crisp-tender. Sprinkle with peanuts and serve over rice!

Pad Thai - My Version!

2011-01-24T09:11:00.000-05:00

My daughter India has been placed on a restricted diet to try and clear up any excess candida from her system and to basically 'cleanse' her system of a lot of the junk that she has built up in it - so since she's on a no wheat, no dairy, no yeasts and sugars diet, I decided that it would be good for all of us to participate and support her....of course that means that I have to make some serious adjustments to some of my regular recipes!

Since I had some leftover chicken from the Moroccan Chicken & Quinoa dish that I made on Friday night, I thought why not pad thai? This is not exactly a traditional version, but one that is DELICIOUS and got two thumbs up from all members of the family!

PAD THAI

Ingredients:

6 3/4 cups of water, divided

1/2 pound of uncooked rice flour noodles

2 tbsp olive oil, divided

1/4 cup low-sodium soy sauce ( I used Braggs since there's no wheat in it)

2 tbsp agave syrup (or you could use brown sugar)

2 large eggs, slightly beaten

3/4 lb skinned, boned chicken breast, cut into 1" strips

2 garlic cloves, minced

1/2 cup green onions, sliced into 1" pieces

2 tsp paprika

2 cups fresh pea or bean sprouts

lime juice

Place the uncooked noodles in a large bowl and boil the 6 cups of water. Pour over the noodles and leave for 4 to 5 minutes (stirring slightly to ensure the noodles are immersed in the water). Drain and rinse with cold water. Place back in bowl and set aside.
Combine 3/4 cup water, soy sauce and agave syrup. Set aside.
Heat 1 tsp EVOO in stir-fry pan or wok over medium-high heat. Add eggs; stir fry 1 minute. Add eggs to the bowl of noodles.
Heat 1 tsp EVOO in pan, add chicken and garlic and stir-fry for 5 minutes. Add to the bowl of noodles.
Heat 1 tsp EVOO in pan and add onions and paprika; stir-fry for 3 minutes. Add to the bowl of noodles.
Heat the soy sauce mixture in the pan and add noodles mixture; cook for 3 minutes or until thoroughly heated. Remove from heat, toss with sprouts and serve. Squeeze a wedge of lime over each dish and ENJOY!

**You can add peeled and deveined shrimp to this dish! Just stir-fry with the green onions!!**

**It is also nice to top each plate with some chopped cilantro and chopped peanuts for a truly authentic taste!**

**Since Greg and I like our food spicy and we aren't technically on this diet, I added a liberal amount of sambal oelek to each of our dishes!!! YUM!**

Kale Chips

2011-01-21T18:42:00.001-05:00

This was introduced to me by my friend Cindy who made them as a snack for one of our scrapbooking retreats, and it was love at first taste!!! Strangely enough everyone in the family loves them except Devon - and this is a kid who eats ANYTHING...oh well, more for us! Anyway, it occurred to me that there are plenty of people out there who are looking for a healthier snack food that helps them achieve their 5 - 10 a day, and who don't know about this.

This is a simple, healthy and satisfying snack (especially for someone like me who LOVES chips and could easily eat a bag in a sitting!!!) They're crispy but seem to almost melt in your mouth after that first delightful bite?! Next time you're having a snack-attack, grab a bunch of kale and make your own chips!

KALE CHIPS

1 bunch of kale, ripped into 'chip' sized pieces

1 tbsp olive oil

1 tsp seasoning salt (can also use lemon pepper, cajun seasoning, sea salt...the sky's the limit!)

Toss the kale with the olive oil and seasoning salt. Spread evenly out on a rimmed cookie sheet lined with parchment paper.
Place the pan into a 350F oven for 10 to 12 minutes - keep an eye on the kale as it can go quickly from crispy to burnt!
Remove from oven and let cool slightly (although this doesn't take long!) and enjoy!!

**Kale is a superfood - it contains phytonutrients which help the liver neutralize potentially hazardous cancer causing substances. Also kale is a great source of beta-carotene, Vitamin C, iron, manganese, potassium and calcium...delicious and good for you!!!**

Moroccan Chicken & Quinoa

2011-01-21T18:30:00.000-05:00

I can hardly believe it has been an entire month since I last made an entry! I hope everyone had a great holiday season and isn't getting too frozen with the punishing weather we've been experiencing this January. Two weeks ago Greg and I went to the Mayan Riviera to check on our vacation villa that is being constructed in the gated community of Grand Sirenis Resort....+32C every day and lovely sunshine...sigh!

Anyway, upon our return I took India to see a naturopath due to some health issues she's been experiencing and it was suggested that she go on a diet that excludes wheat, yeast, dairy and nightshade vegetables...a little bit of a challenge for a girl who lives on carbs and dairy!! Not so for me! I borrowed a book that I bought my girlfriend Kathy for Christmas, "Quinoa: The Everyday Super Food" and found this incredible recipe. Reminds me when Greg and I were in Morocco! YUM!

MOROCCAN CHICKEN & QUINOA

Chicken:

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp ground coriander

2 tbsp butter or EVOO

4 boneless, skinless chicken breasts

1 cup diced onion

1 cup water

2 tsp orange juice

pinch salt

Quinoa:

2/3 cup quinoa

1 1/3 cups water

1 tbsp butter

2 tsp honey

1/2 tsp salt

1/2 tsp ground cinnamon

To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan. Fry for about 5 minutes, until they are nicely browned. Flip the chicken over and add the onion, water, garlic, orange juice and salt. Toss in the spices.
Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes. Remove the lid and fluff with a fork.
Remove the quinoa from the heat and toss with the butter, honey and salt. Stir in the cinnamon.
To serve, divide the quinoa among 4 plates and top each with a piece of chicken. Pour the sauce over top. Refrigerate leftovers for up to 2 days.

**Prior to placing the quinoa in the pot with water, thoroughly rinse it in a sieve to remove the bitter saponin which coats the exterior of each grain**

**Identified as one of the world's healthiest foods, quinoa (pronounced KEEN-WAH) has a complete combination of all life-supporting nutrients, making it an ideal whole food to incorporate into your daily lifestyle! It is very easy to prepare, regardless of your cooking ability and is a nutritionally superior source of non-animal protein with optimal amino acid content, gluten-free and is a complex carbohydrate to help regulate blood sugar levels!! WHAT'S NOT TO LIKE?!**

Toasted Spiced Chickpeas

2010-12-19T12:47:00.000-05:00

We have all been suffering with colds and flu so I decided it was high time for a spicy meal (trouble was, I really didn't feel like cooking!) So I decided the pulses are quick and easy to cook, and filling ~ perfect!
My friend Andrea had given me a book last year entitled "Indian Food Made Easy" by Anjum Anand and it is fabulous!! I got this recipe from her book and ALL of us thoroughly enjoyed them...in fact we had seconds!

TOASTED SPICED CHICKPEAS

Ingredients

2 tbsp vegetable oil

1 tsp cumin seeds

1/2 tsp turmeric powder

1/4 - 3/4 (depending on your taste!) tsp of red chili powder

1 1/4 tsp ground coriander

3/4 tsp garam masala

400g can of chickpeas, rinsed and drained

Salt to taste

2 tbsp boiled water

Handful of fresh coriander leaves, chopped

Heat the oil in a large skillet. Add the cumin seeds and fry for about 30 to 40 seconds, or until they give off their aroma and start to darken.
Add the remaining spices and salt and cook for 10 seconds. Add the chickpeas and stir to coat well in the spices. Saute for 2 minutes, then add the water and coriander leaves. Cook for a further minute and serve!

*I didn't have the fresh coriander leaves, but the chickpeas were delicious without it still!*

Minted Bulgur With Pomegranates

2010-12-19T12:34:00.000-05:00

I spied this recipe in the latest "Chatelaine" magazine and since I had all the ingredients, thought I would give it a whirl ~ and boy am I glad I did!!! Not only is this super-easy to put together, but it is chewy and tastes great hot or cold. Pomegranates are in season now and bulgur is as easy to use as couscous but has far more nutrients!

MINTED BULGUR WITH POMEGRANATES

Ingredients

1 tbsp butter

1 small onion, finely diced

1 cup coarse, uncooked bulgur

1/4 tsp ground cinnamon

1 1/2 cups chicken broth

Zest from one lemon

2 tbsp fresh lemon juice

1/2 cup pomegranate seeds (approx. 1/2 pomegranate)

1/4 cup sliced almonds

2 tbsp chopped fresh mint, or 1 tsp dried

Melt the butter in a large saucepan and saute the onion, bulgur and cinnamon for approx. 1 min.
Add the chicken broth and bring it to a boil. Reduce the heat to low and simmer, covered, until all the liquid is absorbed and the bulgur is tender (approx. 15 mins)
Stir in the lemon zest and juice with the pomegranate seeds and almonds.
Remove from heat and sprinkle with the mint before serving!

*This dish is delicious both as a side dish warm, or room temperature as a salad! To remove the pomegranate seeds, simply slice the pomegranate in half lengthwise. Hold it cut-side down over a bowl and hit the skin side firmly with a wooden spoon. The seeds will drop right out!!*

Slow Cooker Beef Stew

2010-12-15T10:40:00.000-05:00

I am having a bit of a love affair with my slow cooker lately! I just enjoy being able to plop all the ingredients into it, covering the dish and leaving it all day. When it is dinnertime, VOILA! Dinner is ready and I'm not spending tons of time in the kitchen (instead I am using it much more effectively by helping the kids do their homework...sigh!)
This is one of my go-to easy peasy beef stews which has a changeable recipe depending on what root vegetables I have. Sometimes for kicks I throw in parsnips, sweet potatoes, and turnips! Experiment with whatever you have in your vegetable bin and try it for yourself!

SLOW COOKER BEEF STEW

Ingredients:

2 lbs stewing beef, in 1/2" cubes

1/2 cup all-purpose flour

1 1/2 tsp salt

1/2 tsp black pepper

1 tsp paprika

1 tsp Worcestershire sauce

2 cups beef stock

1 garlic clove, chopped or minced

1 bay leaf

4 carrots, diced (or 1 lb bag of whole baby carrots)

2 onions, diced

1 rib celery, diced

3 potatoes diced in 1" cubes

2 cups tomatoes, diced

Place meat in the slow cooker.
Combine flour, salt, and paprika in a small bowl. Stir into meat until coated well.
Gently stir in remaining ingredients, combining well.
Cover. Cook on low for 8 to 10 hours, or high for 3 to 4 hours.
Stir well before serving and ENJOY!

*I generally prepare this in the morning so I can cook it on low - I just find that this low and slow cooking style makes the beef far more tender than cooking it on high!*

Ginger Chicken Stir-Fry

2010-12-15T10:20:00.000-05:00

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook! Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper. Add chicken, seal bag and turn to coat. Refrigerate for 30 mins.
Combine the cornstarch, vinegar, soy sauce and sugar until smooth; set sauce aside.
Drain chicken and discard marinade. In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink. Remove from the pan and set aside.
Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
Stir sauce mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add chicken and heat through. Sprinkle with almonds and stir to combine. Remove from heat.
Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand. Don't leave it out of the freezer too long though, as it will go mushy!!*

Pumpkin & Chocolate Chip Bundt Cake

2010-11-22T13:04:00.000-05:00

My mother-in-law made her own pumpkin pie filling and then brought us a loaf of pumpkin bread that she made! This inspired me to make my own and I must admit I used canned pumpkin (despite my best intentions to make my own from the pie pumpkins that we got from Cooper's CSA Farm & Maze). This was such an incredibly easy, delicious and moist cake that we just gobbled it up!!!

PUMPKIN & CHOCOLATE CHIP BUNDT CAKE

Ingredients:

4 eggs

2 cups granulated sugar

1 1/4 cups vegetable oil

1 cup fresh or canned pumpkin

1 tsp real vanilla extract

2 tsp ground cinnamon

1/8 tsp ground cloves or ground allspice

1/4 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 cups walnut pieces or chocolate chips

Preheat oven to 350F degrees. Grease and flour a 10" bundt pan or tube pan.
In a large mixing bowl, mix the eggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly.
Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts or chocolate chips.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more.
ENJOY!

Slow Cooker Roast Beef with Carrots & Potatoes

2010-11-03T21:48:00.001-04:00

With the cooler weather upon us, I decided to bust-out my slow cooker and give it a work out! Since I still had quite a few carrots and potatoes from my CSA share, as well as a lovely cross-rib roast of beef in my freezer (also from Cooper's CSA Farm & Maze), I decided roast was on the menu!
The cooking time may seem excessively long, but trust me - even though the roast is technically cooked perfectly after 7 or 8 hours, leaving it to cook until the full 10 really makes it super tender and produces an amazing gravy!

SLOW COOKER ROAST BEEF WITH CARROTS & POTATOES

Ingredients:

2lb cross rib roast

2 to 3 tbsp all-purpose flour

Salt & pepper

1 tbsp EVOO

2 cups of good quality beef stock

2 tbsp Worcestershire Sauce

1 onion, sliced into 1/4" thick slivers

20 small carrots (I approximate 5 per person)

4 - 6 medium sized potatoes scrubbed and cut into 1" chunks with the skin on

Wash and pat roast dry. Combine salt and pepper (to taste) with flour in a bowl. Heat the extra virgin olive oil (EVOO) over medium-high heat in a large skillet. While you are waiting for the oil to get to temperature, rub the flour all over the roast. Place the roast in the skillet and brown all sides. Remove from heat.
In a slow cooker, set on low heat, place the carrots on the bottom of the pot, the roast on top of the carrots and onions all around the meat. Pour the beef stock and Worcestershire sauce over top.
Cover and set to cooking for 8 hours (resist the temptation to open the lid as this dramatically lowers the temperature...but the aroma is incredible!) Check periodically to ensure there is enough gravy. If it seems it is evaporating, add more beef stock in 1 cup increments.
Immerse the potatoes in the stock around the roast. Place the lid back on and cook for another 2 hours.
After 10 hrs of cooking on low, switch off the slow cooker and remove the roast. Place on a cutting board to rest. With a slotted spoon remove the vegetables and keep warm in a serving dish. Pour the gravy into a small saucepan. Place over medium-high heat and reduce by half so the gravy thickens a little.
Carve the roast and serve on a bed of the roasted vegetables with the rich gravy drizzled over top!
ENJOY!

*What we like to do with leftovers is make beef dip sandwiches for dinner the next evening, with sauteed onions!!! YUMMY!

*For the Brussels sprouts I simply trimmed and sliced them in half, tossed them in olive oil and lemon pepper and placed them on a rimmed baking sheet. Then they were baked in the oven for 20 mins at 375F, and turned once halfway through to ensure even roasting. This is simple and quick (and I have had several requests for my 'recipe' for these Brussels! LOL!)

Stuff!

2010-11-01T15:42:00.002-04:00

I just realized that I haven't posted anything since mid-October...I guess I've been busy! Lately we've been eating a lot of dinners that I have already posted on my blog, so there's nothing new to add, sadly. I have been focusing on my scrapbooking which has been sorely neglected over the summertime while India and Devon were at home, and the early fall when things were super-busy over at Cooper's CSA Farm & Maze! (So technically I haven't been sitting back relaxing - just not catering to my creative outlets as much as perhaps I should!!) A few weekends ago I got together with a group of my girlfriends for a weekend retreat and got a LOT accomplished! I am almost finished my 2009 album in time for 2010 to come to a close :0) My goal for these layouts was to minimize the number of pages that I was having to complete because I had 50 pictures of each event. Therefore, I now choose better-quality and fewer photos that best show whatever event I am scrapping about! Here are a few pages that I wanted to share...take a look!!!

I love the fact that the photos that we took at our wine tasting are as blurry and poorly composed as we all were!!

Even though I wanted this page to be fairly simple as the photos have a lot going on in them, I decided to write all the different "language" that the Sommelier encouraged us to use while tasting, around the journalling area. I created a circular journalling space to mimic a ring left by a wine glass!

I also decided to add the varieties of wines that we tasted that night (of course I had to refer to the notes we were given because I really don't remember much after the white wines and champagne!!!)

I created this page for my girlfriend's latest baby, Jaxon! What was cuter than the baby, was that Michelle understood my scrapping needs and dressed herself and Jaxon in similar colours!!!

Just a close-up of the title that I created on my Cricut using the "Cuttin' Up" cartridge and the paper buttons that I backed with foam squares to give a 3D effect!

Who can resist the play on words?!

I decided to do a page devoted to Greg's first car that he ever owned (and he still owns)!!! BTW, India chose to pose like that all by herself....future auto show girl?! LOL!

I attempted to recreate a VW symbol using silver card stock - not exact, but not bad!!!

The black ribbon reminded me of a tire tread mark on a road, and I added the purple floral one to tie in with India's boots and floral pattern on her skirt!

This page is all about India and celebrating the fact that she is now our Sunday morning Chef at breakfast!! India's favourite are pancakes and she faithfully reproduces them from my "Canadian Living Cookbook" from scratch...of course no pancake is fully dressed without a smile!!

Just a close up of the silver crown that I backed with foam squares and cut out using the Cricut cartridge "Cuttin' Up". The holographic appliques are repurposed from one of India's old shirts!!

As I wanted the pancakes to be the focus of this page, I decided to print this photo as a 10" x 12". Then I simply applied white cardstock strips to provide a journalling space!

Creamy Turkey & Apple Chili

2010-10-16T16:21:00.000-04:00

As it is harvest time here and we just had Thanksgiving, I had apples and turkey a-plenty! This recipe is one that I have made for years and love. It is deceiving because it appears to be just creamy and bland...but it really packs a lovely heat which is surprising and delicious!! I made a double-batch for a dinner party we had last night and everyone loved it!!

CREAMY TURKEY & APPLE CHILI

Ingredients:

1/4 cup EVOO

2 lbs of turkey meat, cut into 1/2" cubes

4 tsp chili powder

2 tsp ground cumin

Dash of cayenne (if you like it a little on the hot side!)

Salt & pepper, to taste

2 apples, peeled and cut into 1/2" cubes

1 onion, diced

4 tbsp butter

1/4 cup all-purpose flour

2 cups homemade chicken broth (or turkey)

3/4 cup milk

Two 15oz cans of white kidney beans, chickpeas, or Romano beans, drained and rinsed

2 cups shredded Monterey Jack or Asiago cheese

In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the turkey, chili powder, cayenne (if using), and cumin. Season with salt and pepper and cook, stirring, for 5 mins. Transfer to a bowl.
In the same pot heat the remaining 2 tbsp oil. Add the apples and onion and saute until soft, stirring constantly. Approximately 6 mins. Add to the turkey mixture.
In the same pot, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute, stirring constantly. Whisk in the chicken (or turkey) broth and milk until thickened, approx. 3 mins.
Stir in the turkey-apple mixture and beans. Bring to a simmer, then stir in the cheese.
Serve with cornbread muffins, tortilla chips, or crusty bread!
ENJOY!!!

Acorn Squash Soup with Bacon

2010-10-16T16:09:00.000-04:00

In our CSA boxes we have been receiving a lot of squash lately (which makes me SO happy!) As I had 3 white acorn squash hanging about I decided to try this recipe which I found on www.allrecipes.com. All I can say is YUMMY!!! Greg and I had two full bowls each and the kids gobbled theirs up too. The bacon isn't necessary, but it did make a nice contrast to the sweet and slightly spicy soup.

ACORN SQUASH SOUP WITH BACON

Ingredients:

1 small onion

1/4 cup chopped celery

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder

dash cayenne pepper

2 cups chicken broth

1 (12 ounce) can evaporated milk

3 cups mashed cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender or food processor, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Smashed Rutabagas with Ginger-Roasted Pears

2010-10-15T09:20:00.000-04:00

I pulled this recipe out of a magazine ages ago and it has become a regular side dish at our table! I must admit that the kids aren't so fond of them, but any adult I serve it to usually goes back for seconds!!

Rutabagas are the larger, waxed root vegetable that you will find in the markets - the flesh is an orange colour. Turnips are small (size of a beet), white with a purplish colour to one end. The flesh of a turnip is white. These two are often mistaken for each other!

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS

Ingredients:

4lbs rutabagas, peeled and cut into 1" cubes

1 1/2 tbsp EVOO

1 tbsp fresh lemon juice

1 tbsp minced peeled fresh ginger

1 1/2 tsp granulated sugar

3 firm Anjou pears, peeled, cored and cut into 3/4" cubes

1/3 cup heavy whipping cream

5 tbsp butter

1 tbsp chopped fresh thyme

Kosher salt

Freshly ground black pepper

Boil rutabagas in a pot of boiling, salted water until tender (approx. 35 mins)
Meanwhile, preheat oven to 400F. Line a large rimmed baking sheet with parchment paper. Combine extra virgin olive oil (EVOO), lemon juice, ginger and sugar in a large bowl. Add pears and toss to coat. Spread evenly on the lined baking sheet and roast until tender, turning pears frequently, about 35 mins. Remove from heat and set aside.
Drain rutabagas and return to the same pot. Mash to a coarse puree. Stir over medium heat until excess moisture evaporates, approx. 5 mins. Add cream, butter, and thyme. Mix in pears and any juices from the baking sheet.
Season with salt and pepper. ENJOY!

This dish can be made a day ahead and transferred to a microwave-safe bowl. Cover and chill. Bring to room temperature and rewarm at 1 minute intervals in the microwave, stirring often.