Sausage & Cannellini Bean Stew

We have been experiencing a deep freeze lately (- 44C with windchill...really?!) and weather like this calls for comfort foods such as stew.  I made this dish with ingredients we had on hand and it is a family favourite!  This is absolutely delicious when served with crusty bread or garlic toast!

SAUSAGE & CANNELINI BEAN STEW

Ingredients:

1 tbsp grapeseed, or EVOO*

6 to 8 large Italian sausages (sweet or hot)

1 large onion, sliced

2 cloves garlic, finely diced

1 leek, trimmed and thinly sliced

2 large carrots, peeled and diced

2 medium-sized potatoes, peeled and diced

2 tsp smoked paprika (sweet paprika would also work well)

1 tsp dried thyme

2 bay leaves

1 tsp freshly ground, black pepper

1 - 680mL jar of passata (strained tomatoes)*

1 cup beef stock

1 - 19 fl oz can of cannellini (white kidney) beans, undrained*

•    Heat oil in a large pot over medium high heat.  Place whole sausages in the pot and saute, turning frequently, until evenly browned but not fully cooked.  Remove sausages from pot and set aside on a cutting board.  Slice sausages into 1" chunks.
• Place onions, garlic, and leeks in pot.  Saute until onions are translucent, stirring constantly to prevent garlic burning.
• Add carrots, potatoes, paprika, thyme, bay leaves and pepper.  Saute 8 to 10 minutes.  Stir frequently.
• Add passata, beef stock and beans.  Stir and bring to a boil.  
• Reduce heat to medium low.  Add sausages, stir and cover. Cook for 20 to 25 minutes, stirring occasionally.
• Remove lid and cook for an additional 10 minutes.  Season to taste with salt and pepper.  Remove bay leaves.
• Serve with crusty bread or garlic toast.  ENJOY!

*EVOO = extra virgin olive oil
*Passata should be a pantry staple - it is inexpensive and versatile!
*By not draining the beans, the stew will become thicker.

Mexican-Style Slow Cooker Beef Stew

I love my slow cooker and the freedom it affords me to create healthy homemade meals for my family without slaving over a stove for hours!  There's nothing like coming home at the end of a long day to smell the delicious scent of dinner fully cooked and ready to serve.  This is a variation on a traditional beef stew that yielded yummy results.  I served cornbread alongside this dish to sop up the flavourful gravy!!!!

MEXICAN-STYLE SLOW COOKER BEEF STEW

Ingredients:

4 carrots, cubed (or 1 small bag of baby carrots)

4 potatoes, peeled and cubed

1 onion, peeled and quartered

1 1/2 lbs stewing beef, cut into 1" dice

8oz can of tomato sauce

1 pkg dry taco seasoning mix (I used low sodium)

2 cups water

1 1/2 tbsp cornstarch

2 tsp salt

1/4 tsp black pepper

• In the bottom of the slow cooker pot, layer carrots, potatoes, onion, and stewing beef.  Pour the tomato sauce over top.
• In a large 2 cup measuring cup, pour 1/2 cup water into the cup and stir in the cornstarch.  Stir in the package of taco seasoning, and then add the rest of the water (stirring to ensure it is smooth and combined evenly).  Pour the taco mixture over the ingredients in your slow cooker.
• Cover and cook on low heat for 7 to 8 hours.
• Uncover and stir, season with salt and pepper after tasting.
• Serve either on its own, over rice or with a side of cornbread.  ENJOY!

Loaded Baked Potato and Hot Wings Casserole

I saw this recipe on Facebook and kept it so I could try it one day...well that day came this week and BOY am I glad I made this!!!!  We all loved it but it was a bit spicy for the kids without Caesar dressing.  Once they added that, they ate it up!

LOADED BAKED POTATO & HOT WINGS CASSEROLE

Ingredients:

2lbs chicken breasts cut into 1" cubes

8 to 10 medium sized potatoes, peeled and diced into 1/2" cubes

1/3 cup of EVOO

1 1/2 tsp salt

1 tbsp black pepper

1 tbsp paprika

2 tbsp garlic powder

6 tbsp hot sauce

TOPPING:

2 cups grated cheese (I used goat marbled Cheddar)

1 cup crumbled bacon

1 cup diced green onions (I used leeks as that's what we got in our CSA, and lightly sauteed them!)

• Preheat oven to 500F.  Spray a 9x13 baking dish with cooking spray.
• In a large bowl, combine the extra virgin olive oil to hot sauce and mix well.  Add the diced potatoes and toss to coat.  Carefully remove the potatoes trying to retain as much sauce as possible.
• Place potatoes in prepared baking dish and put into the oven for 45 to 50 minutes.  Stir every 10 to 15 minutes to ensure even baking and crispy potatoes.
• Add diced chicken to the sauce and toss to coat well.  In a small bowl combine the ingredients for the topping.
• Remove the baking dish from the oven and lower the heat to 400F.  Place the diced chicken directly on top of the potatoes and sprinkle the toppings over the entire dish.
• Return to the oven for another 15 to 20 minutes (or until the cheese is melted and the chicken is cooked through.
• Remove and serve with additional hot sauce and/or Caesar salad dressing.
• ENJOY!!!

  

Easy Slow Cooker Beef Stew

With the awful cold, winter weather we are still receiving, this is a lovely and easy stick-to-your ribs kind of meal....simply awesome comfort food!

EASY SLOW COOKER BEEF STEW

Ingredients:

3 lbs of cubed stewing beef

1/4 cup all-purpose flour (I used Bob's Red Mill gluten-free)

1/2 tsp salt

3 tbsp olive oil

1 cup baby carrots

4 large potatoes, scrubbed and cubed

1 tbsp dried parsley

1 tsp ground black pepper

 2 cups boiling water

1 package of dried onion soup mix

 3 tbsp butter

3 onions, sliced

1/4 cup red wine

1/4 cup warm water

2 tbsp all-purpose flour

 

• Place beef in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
• Heat olive oil in a large skillet over medium-high heat. Add stewing beef, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
• In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
• Cover, and cook on high for 30 minutes. Reduce heat to low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
• ENJOY!! 

*We enjoy a little kick to our food so we added some of the sherry peppers we eke out from Bermuda - it adds such a lovely flavour to stews (meat or fish) if you can find it!*

 

What A Great Guy!!!

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!

Slow Cooker Beef Stew

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!*

Slow Cooker Roast Beef with Carrots & Potatoes

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!)

Asian Chicken with Vegetables

As I am sitting here eating a bowl of steel-cut oatmeal with blueberries and cinnamon, and my apple sauce is 'doing its thing' on the cook top, I thought I would share with you an easy and DELICIOUS dinner that I made last night from the "Foodland Ontario" collection of recipes booklet that is available now (I got mine at Siloam Orchards, but I believe Cooper's CSA Farm & Maze also has them!)

All of my family loved this recipe (okay, so India loved the chicken and cabbage ONLY, but she still ate it!). I had a cooked whole chicken in the fridge from Cooper's, a Napa cabbage that desperately needed using, carrots and potatoes from the farm and just had to add store-bought mushrooms and water chestnuts! It's a low cal (200 calories/ bowl), high protein (20 grams), and fibre rich meal (5 grams) that is easy to prepare!!! Try it tonight!!

ASIAN CHICKEN WITH VEGETABLES

Ingredients:

1 tbsp vegetable oil

1 lb boneless, skinless chicken breasts, cut into bite-sized chunks (I shredded my pre-cooked chicken)

3 cups chicken broth

1/3 cup naturally brewed soy sauce

2 tbsp granulated sugar

2 medium carrots, sliced diagonally in 1/2" slices

2 medium white potatoes, peeled and cut into 1/2" cubes

250g sliced mushrooms; crimini or shiitake (I used regular button)

4 cups thickly sliced cabbage

1 can sliced water chestnuts, drained (optional)

• Heat oil in a deep skillet or wok, over medium high heat and saute chicken for 2 to 3 minutes or until no longer pink.
• Add chicken broth, soy sauce, sugar, carrots, potatoes, mushrooms and cabbage; bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes or until vegetables are tender.
• Stir in water chestnuts, if using, and heat until hot.
• Serve in wide bowls and ENJOY!

*I also had a can of bamboo shoots which I sliced and added to this dish, and I garnished with sliced green onions for colour!*

Dilled Potato and Grilled Corn Salad

We celebrated Greg's 39th birthday last Sunday with the family and I wanted to create an easy side dish that I could prepare in advance (so I could relax and enjoy the strawberry daiquiris by the poolside!) I was flipping though a magazine and came upon this simple and delicious recipe!

DILLED POTATO & GRILLED CORN SALAD

Ingredients

4 corn cobs, husked

3 tbsp EVOO

2lb potatoes, peeled and diced

4 green onions, sliced

2 tsp grainy mustard

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 cup red wine vinegar

2 tbsp chopped fresh dill

• Brush corn with 1 tbsp of the oil. Place on a greased grill over medium-high heat; close lid and grill until tender and slightly charred (turning often). Approx. 10 to 15 minutes. Let cool. Cut off kernels and place in a large bowl.
• Meanwhile, in a large pot of boiling salted water, cover and cook potatoes until tender, approx. 15 minutes. Drain and add to the bowl.
• Add onions, mustard, salt and pepper; sprinkle with vinegar and toss well. Let cool
• Add remaining oil and dill and toss to coat.
  

Peanut and Potato Soup

Peanut soup is a firm favourite throughout Central and South America, and is particularly popular in Bolivia and Ecuador. As in many Latin American recipes, the peanuts are used as a thickening agent, with unexpectedly delicious results!

PEANUT AND POTATO SOUP

Ingredients:

4 tbsp peanut oil (or EVOO if you don't have it)

1 onion, finely chopped

2 garlic cloves, crushed

1 red bell pepper, seeded and diced

4 potatoes, peeled and diced

2 fresh red chilies seeded and chopped

7oz or 200g can of chopped tomatoes

1 1/4 cups unsalted peanuts

6 1/2 cups homemade beef stock

Salt and freshly ground black pepper

• Heat the oil in a large dutch oven over low heat. Stir in the onion and cook for 5 minutes, until beginning to soften.
• Add the garlic, pepper, potatoes, chilies, and tomatoes. Stir well to coat the vegetables evenly with the oil. Cover and cook for 5 minutes, or until vegetables are softened.
• Meanwhile, toast the peanuts by gently cooking them in a large dry frying pan over medium heat. Ensure that you keep stirring to prevent the peanuts from burning.
• Remove from heat and process the peanuts in a food processor until finely ground. Either add the vegetables and continue processing until a smooth consistency, or add nuts to the soup and use an immersion blender to process the vegetables.
• Return the mixture to the dutch oven and stir in the beef stock. Bring to the boil, then lower the heat and simmer for 10 minutes so the flavours can combine.
• Pour the soup into heated bowls and garnish with a swirl of peanut butter and some dried red chili flakes.
• ENJOY!!

* You can substitute peanut butter for the unsalted peanuts, but ensure that you use equal quantities of chunky and smooth to get the ideal texture - you want some coarser chopped peanuts to add some crunch to the soup!*

Broccoli, Potato & Caramelized Onion Soup

As I was on a roll yesterday with making my leek & potato soup, I decided to use up the broccoli that has been residing in my fridge for a week! Luckily I had chopped and frozen potatoes from my CSA share into 2, 4 and 8 cup portions so it was easy to pull this soup together! This recipe comes from my favourite vegetarian cookbook: "The New Vegetarian Epicure", by Anna Thomas.

BROCCOLI, POTATO & CARAMELIZED ONION SOUP

Ingredients:

1 3/4 lbs broccoli (approx 6 cups of chopped broccoli)

3 onions, roughly diced

salt, to taste

1 tbsp olive oil

2 1 /2 tbsp unsalted butter

2 large potatoes (approx. 1 lb), peeled & diced

1 stalk of celery, diced

3 cups water

4 cups homemade vegetable stock

1/2 cup lemon juice

1 1 /2 tbsp all-purpose flour

2 cups 2% milk

2 tbsp Dijon mustard

Generous pinch of cayenne pepper

• Heat the olive oil and 1 tbsp butter in a skillet, over medium heat. Add the onions and saute with a sprinkle of salt, until golden.
• Combine the potatoes and celery in a large soup pot with the water and stock and approx. 1/2 tsp salt if needed (if it's a homemade stock you might want to as homemade stocks are never seasoned).
• Bring to a boil, lower the heat and simmer for approx. 10 minutes. Add the chopped broccoli and sauteed onions and simmer for another 8 to 10 minutes, until vegetables are tender.
• Stir in the lemon juice and puree the soup either in batches in the blender, or using an immersion blender in the soup pot. Don't overprocess as the texture should be somewhat rough.
• Melt the remaining 1 1/2 tbsp butter in a skillet and stir in the flour. Cook this roux for a few minutes, stirring constantly, till golden. Whisk in the milk and bring the mixture to a boil. Reduce the heat and simmer, stirring or whisking till it thickens. Whisk in the mustard and the cayenne and add the white sauce to the soup.
• Bring the soup back to a simmer, taste and correct the seasonings with more salt and pepper, mustard or cayenne.
• You can garnish the bowl with small florettes of steamed broccoli, or a swirl of sour cream!
• ENJOY!!!

Leek & Potato Soup

With the cooler weather rapidly approaching, my mind always turns to soups (my favourite!!!) I love to make big batches of a variety of vegetable soups and then freeze them so I will always have them on hand. Cheap and cheerful...much like the person creating them ;-)

LEEK & POTATO SOUP

Ingredients:

1/4 cup unsalted butter

2 leeks, washed thoroughly and chopped

1 small onion, finely chopped

4 cups 1" cubed potatoes

3 3/4 cups homemade stock (I use chicken)

salt and ground black pepper

• Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
• Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
• Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
• Serve hot with fresh crusty bread - YUM!!!

Taste of Spring!

After watching Devon's first soccer practice, Greg and I decided to have a quiet steak dinner together. I needed a fast side dish (and because it is springtime I wanted simple and fresh - because that's what I equate with springtime cooking!) I had purchased new potatoes and a variety of fresh herbs (luckily this year they are included in our CSA baskets so I won't need to buy the pre-packed type for much longer!!!) I created these potatoes that tasted fantastic and complimented our steaks perfectly!

LEMONY HERBED NEW POTATOES

Ingredients:

1 1/2 lbs new potatoes

1/2 tsp dried dill

3 tbsp butter

3 tbsp freshly chopped parsley (or 1 tbsp dried)

1 tbsp freshly chopped chives (or 1 tsp dried)

1 tbsp fresh lemon juice

• Wash potatoes and peel a narrow strip of the skin around the middle of them. Place potatoes in pot of water with 1" of water covering them, and add the dried dill. Bring the water to a boil and then reduce to medium heat and cook for approximately 12 to 15 minutes.
• Drain and return to pot. Combine the butter, lemon juice and fresh herbs and drizzle over the cooked potatoes. Stir gently to combine, without breaking the potatoes up.
• Dust with freshly ground pepper and enjoy!!

Greek Lemon-Roasted Potatoes

Whenever I need a starchy side dish, I must admit that I often seem to be a one-trick pony ... I usually whip up my Greek lemon-roasted potatoes! I invariably serve them with a ricotta and spinach flan or chicken souvlaki, but they are great with any dish that you would serve potatoes beside.
They are super-easy to make, full of flavour, go with almost anything and are great the next day for lunch at room temperature! Try them - they'll soon become a family favourite in your house I bet!

GREEK LEMON ROASTED POTATOES

Ingredients:

4lbs of potatoes (I tend to use Yukon Golds), peeled and cut into 1" dice

1 tbsp dried oregano

1 tbsp Kosher salt

1/2 cup EVOO

1/2 cup lemon juice

1 cup water

freshly ground black pepper, to taste

• Heat the oven to 500F.


• Toss the potatoes with the lemon juice, EVOO, salt, pepper and oregano. Put into a casserole dish.


• Add the water to the casserole dish and place in the oven.


• Bake for 50 minutes, keeping an eye on the potatoes and stirring to ensure even browning.


• ENJOY!

Soup Kitchen Faves

Someone commented to me that if my blog is called "soup kitchen", how come there's no soup recipes on there? Funnily enough I LOVE soup and am usually making all sorts, but prior to creating this blog I stocked my freezer so I haven't been cooking any lately! Victoria, I will put some of my favourites on here and then add photos later on when I make them again, okay?!

FENNEL & POTATO SOUP

Ingredients:

3 tbsp of unsalted butter

2 medium-sized fennel bulbs (sometimes called anise), trimmed, chopped and reserve some of the fronds for garnish

1 large leek, halved lengthwise, rinsed and thinly sliced crosswise

1 tsp of fennel seeds

1 1/2 lbs of potatoes, peeled and cut into 2" cubes

5 1/2 cups of broth (I use vegetable, but you can also use chicken)

• Melt butter in a large pot over medium-high heat. Add fennel, leak and seeds and cook until the vegetables become soft. Make sure to stir often to prevent sticking and burning!
• Add potatoes and broth. Bring to a boil, then reduce heat to medium. Cover with a lid and simmer until potatoes are tender (approx. 15 mins).
• Either using an immersion-style blender (a MUST for soups in my books!), or a standing blender, puree the soup until smooth. If it is too thick for your liking, you can thin it using water or stock.
• Season to taste with salt & pepper.
• When serving, garnish with fennel fronds. If you enjoy smoked salmon, you can also garnish with a few pieces of this too!

*This soup freezes really well!*

SPICED PARSNIP SOUP

Ingredients:

2 tbsp unsalted butter

1 medium onion, chopped

1 lb parsnips, peeled and chopped

1 clove of garlic, peeled and chopped

2 tsp hot curry powder

3 1/4 cups of vegetable or chicken stock

1/2 cup heavy cream

salt & pepper

Paprika or red pepper flakes for garnish

• Melt butter in a large pot, and saute onion. Add garlic and parsnips and continue sauteing.
• Add stock to pot and bring to a boil. Reduce heat and simmer until parsnips are tender (approx. 15 to 20 mins). Take off of the heat.
• Puree using an immersion blender or standing blender.
• Add cream and stir. Season to taste using salt and pepper and garnish before serving!

*This soup freezes really well!*

PARSNIP & GINGER SOUP

Ingredients:

2 tbsp EVOO (Extra Virgin Olive Oil)

1 onion, chopped

1 clove of garlic, peeled and chopped

1 carrot, peeled and chopped

1 lb parsnips, peeled and chopped

1 tbsp freshly grated ginger

4 1/2 cups of vegetable stock

2 tsp of creamy peanut butter

1 tbsp Tamari (or regular soy sauce)

salt & pepper

• In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
• Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
• Add peanut butter and tamari to taste.
• Puree with an immersion or standing blender.

*My children love this and we call it "peanut butter soup" so that there is no objections to the mention of vegetables!*

The Best Potluck Dish...EVER?!

Although I am sure you are tired of hearing me say it, but I created this dish using ingredients that I received in my CSA basket from "Cooper's CSA Farm & Maze". When growing season is upon us and we receive bushel baskets brimming with produce, rather than try to use it all at once, I simply process the veggies (trim, peel, blanch, chop, etc.) and freeze them in my chest freezer until a time where I will need them - with the added bonus that they are pretty much ready to go as I took the time to trim and chop them prior to freezing!
This recipe is one that I have had for YEARS and have pulled out time and again whenever I am asked to produce a potluck meal. It is quick, nutritious, and tastes delicious!!!

LAYERED VEGETABLE CASSEROLE

Ingredients:

10 to 12 medium sized potatoes, peeled and halved

4 tbsp unsalted butter

1 cup sour cream

1 tsp salt

300g of frozen, chopped spinach - defrosted and squeezed dry

2 thinly sliced green onions

1 egg, slightly beaten

300g of frozen, squash puree

1 tbsp grated ginger

1 cup of grated, sharp cheddar cheese

EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish

1. Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.

2. Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.

3. Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.

4. Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!

5. ENJOY!!!

DELICIOUS AND EASY LUNCHTIME FRITTATA - Using Local Ingredients!!

I have been participating in a local CSA (Community Supported Agriculture) program which the farm across the road from me, Cooper's CSA Farm & Maze, have been running for a couple of years. As we are in the winter growing season, it is mainly a meat share, but you also receive free-range eggs, and storage vegetables such as potatoes, onions, carrots, garlic, squash etc. Therefore, my goal was to create a delicious lunchtime dish out of the items that I received in my monthly share basket. After searching recipezaar.com for inspiration I found this recipe that is a definite winner! This frittata is lovely and starchy (which is always a bonus in my books on a cold winter day!) and is fantastic served alongside a salad of mixed greens! My Dad is a vegetarian (and an EXTREMELY picky one at that!) and he loved it!

ROSEMARY POTATO FRITTATA TOPPED WITH CARAMELIZED ONIONS

Ingredients:

2 tbsp unsalted butter

2 large onions, sliced in 1/8" thick slices

10 large free-range eggs

2 tbsp balsamic vinegar

1 tsp. white granulated sugar

5 med. red potatoes, unpeeled

2 tbsp EVOO (extra-virgin olive oil)

2 tbsp fresh rosemary, chopped (which I had stored in my freezer from my own garden!)

salt & pepper to taste.

1. Boil potatoes in a large pot of salted water, for approximately 10 to 15 mins. Drain and reserve.

2. Melt butter in a skillet over medium heat. Add onions, 1/4 tsp salt and 1/4 tsp pepper. Saute till golden in colour - stirring often! This should take 12 to 15 minutes. Stir in balsamic vinegar and white granulated sugar. Continue sauteing until the liquid has thickened and the onions are glazed (1 to 2 minutes). Cover the pan and keep warm.

3. Slice cooled potatoes into 1/2" slices and coarsely chop - remember this is a home style dish so chunky is perfect!

4. Heat the EVOO in an oven-proof skillet, over medium heat. Add the potatoes with 1/2 tsp. salt and 1/4 tsp. pepper. Stir frequently to ensure that the potatoes are browned on all sides (approx. 15 mins.)

5. Preheat the broiler.

6. In a medium-sized bowl whisk eggs, rosemary, 1/2 tsp. salt and 1/4 tsp. pepper until well combined. Pour over the potatoes in the skillet, and turn the heat down to medium-low. Cook gently until the eggs are set (sometimes it helps to tilt the pan or lift the frittata with a spatula to ensure all the uncooked egg is distributed properly over the whole skillet). This will take approximately 5 mins.

7. At this point you could sprinkle the top of the frittata with Gorgonzola, goats cheese, Havarti, mozzarella...whatever tickles your fancy! I decided to leave off the cheese as my goal was to use only ingredients from my CSA and it doesn't include cheese unfortunately!

8. Place the skillet in the oven under the broiler for approximately 1 minute to allow the egg to puff up and set (and the cheese to melt if you chose to add this to the top of the frittata!)

9. Remove the skillet from the oven (and don't accidentally grab the handle like I almost did - duh!) and remove from the pan using a silicone spatula. Turn out onto a serving dish or cutting board. Sprinkle the warm caramelized onions over top and cut into slices.

10. Serve with a salad or on its own! ENJOY!!

**By the way...it's always nice to have caramelized onions on hand for putting on anything (toasted baguette with goat's cheese for instance!). Anyway, you can prepare them in advance - I usually double the amount that is used here - and then put the onions in a mason jar, cover them with oil to stop them drying out, and then store them in the refrigerator so they're ready for when you really need them!! **