Cajun Shrimp & Sausage Fettuccini

I made this dish for my friend Anne who sent me a less-than-subtle message on Facebook asking for this dish (in fact she sent me the recipe and said "Make this for me")...so I did!  Here is a fantastic dish that I served at a dinner party and disappeared in no time!!!

CAJUN SHRIMP & SAUSAGE FETTUCCINE

Ingredients:

1/2 to 3/4 lb cooked fresh fettuccine

2 tbsp olive oil

1 lb peeled, deveined raw large shrimp

1 tbsp plus 2 tsp Essence Seasoning (recipe below)

1 1/2 hot or smoked turkey sausages (I used turkey/chicken ones from Costco), diced into 1/2" pieces

1/2 cup diced green bell peppers

1/2 cup diced yellow onion

1 tbsp minced garlic

1/2 cup chicken stock

1 tsp dried thyme

1 tsp dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan Reggiano or Peccorino Reggiano

 Essence Seasoning:

2 1/2 tbsp Hungarian paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

• Heat 1 tbsp of oil over medium heat in a large saute pan.  Season the shrimp with 2 tsp of the Essence.  Place the shrimp in the pan and saute until almost done.  Remove the shrimp from the pan and set aside.
• Place the remaining oil in the saute pan along with the onion and bell peppers.  Saute, stirring until the onions are translucent (about 3 mintues).  Add the sausage and cook another minute.
•  Add the garlic to the pan and saute, stirring quickly to avoid garlic burning, for another 30 seconds.
• Add the chicken stock to the pan and scrape up any browned bits from the bottom of the pan.  Add the thyme, 1 tbsp of Essence and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook for an additional 2 minutes.
• Return the shrimp and pasta to the pan.  Continue to cook the sauce and pasta, stirring occasionally to combine.  Remove from the heat and add the basil and Parmesan.
• ENJOY!

Mini Basil, Tomato and Feta Frittatas

The Finished Product!!!

What the frittatas look like going in to the oven.

All puffed up when they first come out of the oven!

I pulled this recipe out of People magazine back in September for its simplicity, but didn't try it out until yesterday.  I made them for a breakfast with my girlfriends and everyone agreed this was "one for the blog"! LOL!  I intend to try a variety of combinations such as sauteed arugula, bacon and mushrooms, or swiss & asparagus, or spinach and sundried tomatoes, or feta, olives & salami....the possibilities are endless!  The nicest thing is that because these are made in muffin cups, you could make personalized frittatas with the minimum of effort!!

MINI BASIL, TOMATO & FETA FRITTATAS

Ingredients:

6 tsp crumbled feta (I used goat feta)

6 basil leaves, torn

6 grape tomatoes, quartered

Salt and black pepper, to taste

6 large eggs, beaten

Cooking spray

• Preheat the oven to 360F.
• Spray a 6 cup muffin tin with cooking spray.  Divide feta, tomatoes, basil, salt and pepper equally in each muffin cup.
• Pour the eggs equally among the tins and gently mix the ingredients together in each cup.
• Place in the oven for 20 minutes.  Remove from oven and let sit for 5 minutes before removing from the muffin cups.
• Serve and ENJOY!    

*These are really puffy when they first come out of the oven, but will deflate as they cool - doesn't affect the flavour in any way! *  
      

Peperonata

As I was having my friend Emily over for dinner, who is of Sicilian origin, I decided to make this traditional side dish.  I was a little nervous as I have never made it before - how arrogant to presume to serve a Sicilian a traditional dish without having ever created it before?!  However, Emily assured me that her mother would approve!  I think you will too as it is super-easy and super-tasty!!  It is lovely the next day heated up to compliment your scrambled eggs at breakfast!

PEPERONATA

Ingredients:

1/2 cup EVOO

1 medium onion, halved and thinly sliced

4 garlic cloves, finely diced

3 bay leaves

2 tbsp tomato paste

1 1/2 tsp Kosher salt and 1 tsp freshly ground black pepper

6 bell peppers (2 red, 2 yellow, 2 green) roughly chopped into 2" dice

1 cup dry white wine

1/2 bunch fresh basil, torn

2 tsp balsamic vinegar

• Heat the extra virgin olive oil (EVOO) in a Dutch oven or a large skillet.  Saute the onions, garlic, and bay leaves over medium heat until the onion is soft (approx. 6 minutes).  Add the tomato paste, salt and black pepper.  Continue stirring until the tomato paste turns a dark, brick red colour.
• Add the bell peppers and saute until they are softened (approx. 10 minutes).  Add the wine and 1 cup of water and bring to a boil.  Reduce the heat to medium low, cover and cook the peppers for a further 20-30 minutes.
• Uncover, increase the heat to medium and stir until most of the liquid has evaporated 20 to 25 mins.  Remove the bay leaves and add in basil leaves, balsamic vinegar and salt and black pepper to taste.
• Serve and enjoy!!

Chicken Noodle Soup with Lemongrass

I wanted to add a bit of an exotic flavour to my regular chicken noodle soup as the kids absolutely love it, but my palette was growing weary of the same old recipe.  Everyone loved it (although Devon told me that I am not allowed to stop making plain old chicken noodle soup! LOL!)  This reminds me of a Thai or Vietnamese-style soup (or pho as it is called in Vietnam)!  Hope you enjoy the medley of flavours while getting the goodness of homemade chicken soup!!!

CHICKEN NOODLE SOUP WITH LEMONGRASS

Ingredients:

2 1/2 tbsp coconut or grapeseed oil

2 small boneless, skinless chicken breast halves, butterflied*

Salt and freshly ground black pepper

3 medium shallots, peeled and thinly sliced into rings

2 stalks of lemongrass, trimmed, outer layers discarded, halved lengthwise and bruised with the back of a chef's knife

1 tbsp minced fresh ginger (I use my rasp)

2 tsp packed light brown sugar (I used maple syrup)

5 1/2 cups homemade or low sodium chicken broth

1 1/2 cups stemmed and quartered shiitake mushrooms

9 oz fresh udon noodles (these are made of wheat so substitute rice noodles if necessary)

1 small Serrano chili pepper finely diced

8 large fresh basil leaves, torn (either Thai or Italian basil)

1 lime, half juiced and half cut into wedges

1 tbsp soy sauce (or gluten free Bragg's)

2 green onions, finely sliced

1 carrot, grated (for garnish)

1/2 cup fresh cilantro leaves (garnish)

• Heat 1 1/2 tbsp of oil in a large Dutch oven or stock pot, over medium high heat, until hot (the oil shimmers when ready).  Season the chicken with 1/2 tsp each of salt and pepper, and saute until both sides are evenly browned and almost entirely cooked through.  Transfer to a cutting board and allow to cool.
• Add the remaining 1 tbsp oil to the pot with the shallots and sprinkle with 1/4 tsp salt.  Reduce heat to medium and saute until they start to become translucent (approx. 2 minutes).  Add the bruised lemongrass, ginger, and brown sugar and stir constantly until the ginger becomes fragrant and lemongrass sizzles (1 minute).  
• Add chicken broth and scrape up any browned pieces off of the bottom of the pot.  Bring to a boil and them reduce to simmer.  Add the mushrooms and simmer for 5 to 7 minutes.
• Meanwhile, bring a medium-sized pot of water a boil and cook the noodles until al dente (still a little undercooked in the centre).  Drain and run under cool water to stop the cooking process.  Leave to drain well.
• Either finely sliver or shred the chicken breasts.  Add the chicken and noodles to the broth and cook for a further 3 to 4 minutes.  Discard the lemongrass.  Stir in the chilies, basil, lime juice and soy sauce.
• Portion between 4 large warmed soup bowls.  Garnish each with shredded carrot, green onions, and cilantro.  Serve with a lime wedge for squeezing.
• ENJOY!

Mediterranean Squares

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!

  

Garden Frittata

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! 
  

Peaches, Basil & Red Onion Salad

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! 

Brie and Sausage Bake

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!

  

Garlic Scape & Basil Pesto

Luckily for me, garlic scapes are really hardy - I still had 4 bunches in my refrigerator! These coupled with some good quality olive oil, grated Parmesan Reggiano and fresh basil from the farm, and you have a winning pesto that is fantastic on pasta, chicken, mixed into a salad dressing, on top of naan bread for pizzas, or mixed in to boiled potatoes!!

GARLIC SCAPE & BASIL PESTO

Ingredients

4 bunches of garlic scapes, chopped into 1" pieces

EVOO

2 cups Parmesan Reggiano

2 cups fresh basil leaves

Salt & black pepper, to taste

• Place garlic scapes in a food processor and process until smooth (you will probably need to stop every now and then and scrape the sides of the processor bowl to ensure that all the scapes are minced). Add the basil leaves and process until smooth.
• With the blades running, pour the EVOO in to the processor until the pesto is of a consistency to your liking. Once this is achieved, add the Parmesan Reggiano, salt and pepper and process until fully combined.
• When you put the pesto into jars, be sure to top with some extra olive oil to ensure that no air can reach the pesto and cause the basil to go dark, or for the pesto to spoil.
• Refrigerate jars until ready to use!

Zesty Citrus & Chicken Salad

This is an extremely refreshing salad that I concocted when I found myself craving fruit and veggies for lunch today! I had some marinated feta that I made for our party on Saturday, leftover roasted chicken and a red grapefruit. These combined with baby spinach, cilantro, and a lime dressing was delicious!!!

Spinach Salad with Marinated Feta, Chicken, Graperfuit & Lime Dressing

Ingredients:

(Dressing)

3 tbsp fresh lime juice

2 tbsp honey

1 clove garlic, minced

1 tbsp sunflower oil or extra virgin olive oil

1/2 tsp ground cumin

1/2 tsp salt

(Salad)

1 cup baby spinach

1/2 breast of roasted chicken, slivered

6 cubes of marinated feta*

1 segmented red grapefruit

1 tbsp chopped cilantro

• Whisk all salad ingredients together in a small bowl and set aside.
• Place spinach in a salad bowl, top with the slivered chicken, feta cubes and red grapefruit segments, and sprinkle the cilantro over top.
• Drizzle the dressing over top and ENJOY!!!

* Marinated Feta:

• 1/3 cup olive oil
• 1 tbsp oil-packed sundried tomatoes, diced
• 1 tbsp minced fresh parsley
• 1 tsp crushed red pepper flakes
• 1 tsp dried basil
• 1 tsp minced fresh chives
• 1/4 tsp garlic powder
• 1 lb cubed feta cheese

Place all ingredients in a resealable plastic bag and gently toss. Place the bag in the fridge for at least 1/2 hr. Take out of the fridge at least an hour prior to serving to allow the flavours to fully develop.

Stuffed Zucchini (or maybe reaching zucchini overload!)

We are still receiving zucchini in our CSA basket and I might possibly be reaching zucchini overload...but not yet!!!
I decided to pull out an old favourite this week for dinner - stuffed zucchini! My son Devon enjoyed it and I think you will too!

STUFFED ZUCCHINI

Ingredients

1 medium zucchini

1 1/2 tbsp EVOO

1 cup chopped onion

1 minced garlic clove

1 medium tomato, chopped

2 tbsp whole wheat bread crumbs

1 tbsp drained capers

1/2 cup chopped fresh basil

2 ozs of soft chevre (goat's cheese)

salt & pepper, to taste

• Preheat the oven to 400F
• Cut zucchini in half, lengthwise, and trim both ends. With a teaspoon or grapefruit spoon carve otu the centre of each half and reserve the zucchini flesh in a bowl.
• Put the zucchini shells in a casserole dish and add 1/2 cup of water. Cover dish with foil and bake for 10 minutes, or until the shells are softened.
• Remove from oven and reduce heat to 350F
• Heat oil in skillet and add onion. Saute for approximately 5 minutes, or until soft. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 mins.
• Take off the heat and add the rest of the ingredients. Mix well and season with salt and pepper.
• Drain water from casserole dish. Fill zucchini halves with the stuffing and bake for 15 minutes, or until the chevre is melted and slightly browned on top.
• ENJOY!!

Edamame and Wheat Berry Salad

Although this takes a long time to actually prepare, it is so worth it! The wheat berries are nice and chewy and really make this a satisfying salad. I added red peppers, edamame, celery, feta, garlic scapes and a dressing to make it colourful and flavourful!

WHEAT BERRY & EDAMAME SALAD

Ingredients:

1 (16 ounce) bag frozen edamame
1 cup wheat berries (also called whole wheat kernels)
2 cups vegetable broth

1 red pepper, chopped

1/2 cup crumbled feta

3 chopped green onions, or garlic scapes

2 stalks of celery, finely diced

Dressing:
4 tbsps EVOO
2 tbspss lemon juice
1 tbsp whole grain Dijon mustard
1 tbsps balsamic vinegar
2 tsps dried basil
1 tsp dried dill weed
1 tsp horseradish
1 tsp salt
1 tsp black pepper

Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.

Cook the shelled edamame in boiling water as package instructions require.

Drain edamame and toss with wheat berries. Remove any excess liquid that is made from this process by straining both together in a collander. Mix in other vegetables.

Wisk all the ingredients for the dressing together and pour over salad. Stir to coat.

Refrigerate after salad has cooled and serve the next day.