Crustless Caprese Quiche

Since I can't stand baking in any form, making pastry is a painful ordeal for me (plus we are gluten-free so who needs crust, right?)  This classic flavour combination is so fresh and light that you can literally eat it for any meal or even as a snack!  The best part?  I used basil from my garden, tomatoes, garlic and eggs from Cooper's Farm and combined it with some ingredients I had on hand and adjusted a typical quiche recipe to suit our food intolerances.  Try it tonight!!!

CRUSTLESS CAPRESE QUICHE

Ingredients

1/4 cup diced onion (I had spring onions so I used them and skipped sauteing them)

1 - 2 cloves garlic, minced

2 large tomatoes; one with the seeds removed and the other thinly sliced

1/3 cup packed fresh basil, julienned

4 oz fresh mozzarella, grated (I used goat mozzarella)

4 large eggs

2 large egg whites

3/4 cup milk (I used non-dairy creamer)

1/2 tsp salt

1/4 tsp black pepper

• Preheat oven to 350F.  Spray an 8" or 9" pie plate with non-stick spray.  Set aside.
• Add a tsp oil to a large skillet (I always use coconut because it can take high heat).  Saute the onions over medium-high heat until translucent and add the garlic, salt and pepper; saute for a couple of minutes more.  Spoon into an small bowl to allow to cool
• Slice one of the tomatoes in half and scoop or squeeze out as many seeds as you can.  Dice tomato.  Add to onion mixture.
• Add julienned basil to the onion mixture and stir to combine.  Spoon this mixture into the bottom of the prepared pie dish and spread into an even layer.  Top with the mozzarella.
• In a medium bowl, whisk the eggs, egg whites, milk, salt and pepper.  Gently pour over top the cheese layer in the pie dish.
• Lay the tomato slices gently on top of the egg mixture (overlapping if necessary).  Sprinkle top of quiche with black pepper and salt.
• Place in the oven for 50 minutes, or until the quiche is set.  Remove from oven and let cool for 10 minutes before serving.
• ENJOY!

Beefy Breakfast Bake

I found this recipe in "Taste of Home" magazine and it is delicious not only for breakfast, but paired with a salad for lunch or dinner!  This protein-packed dish will satisfy any hunger!!

BEEFY BREAKFAST BAKE

Ingredients:

1lb lean ground beef

2 tsp onion powder,

1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp ground sage

red pepper flakes

1 pkg frozen, chopped spinach, thawed and squeezed dry

4 cups frozen, diced hashbrown potatoes

14 large eggs

1 cup ricotta cheese (or soft goat's cheese)

1/3 cup milk

1 tsp black pepper

3/4 cup shredded cheddar cheese

1 1/3 cups grape tomatoes, halved

• Preheat oven to 350F.  In a  large skillet, saute the beef with onion powder, 1/2 tsp salt, garlic poweder, sage and pepper flakes over medium heat until no longer pink.  Break the beef up into crumbles with the spoon.  Stir in spinach and remove from heat.
• Spread potatoes in a greased 13 x 9 baking dish.  Top with beef mixture.
• In a large bowl whisk together eggs, ricotta, milk, black pepper, and remaining salt; pour over top of the beef.  Sprinkle with Cheddar and top with tomatoes.
• Bake, uncovered for 45 to 50 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 5 to 10 minutes before cutting into squares and serving.
• ENJOY!

Twice Baked Cheddar Potato Casserole

I found this recipe in "Taste of Home" magazine and had to give it a try as with the cooler temperatures, it is the perfect rib-sticking side dish!  Not only did my family enjoy this casserole, but we loved nibbling on the potato skins sprinkled with pink Himalayan salt!!!

TWICE BAKED CHEDDAR POTATO CASSEROLE

Ingredients:

8 medium baking potatoes

1/2 cup butter, cubed

2/3 cup sour cream

2/3 cup 2% milk

1 tsp salt

3/4 tsp pepper

10 bacon strips, cooked and crumbled, divided

2 cups shredded cheddar cheese, divided

4 green onions, chopped, divided

• Preheat oven to 425F.  Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender.  Remove from oven; reduce heat to 350F.
• When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop our pulp and place in a large bowl; discard shells.  Mash pulp with butter, stir in sour cream, milk, salt and pepper.
• Reserve 1/4 cup crumbled bacon for topping.  Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture - do not over mix!
• Transfer mixture to a greased 11" x 7" baking dish.  Top with the remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15 to 20 minutes or until heated through and cheese is melted.
• ENJOY!

Giant Yorkshire Dinner

This is a fantastic meal to make whenever you have leftover pot roast with gravy, onions, potatoes and carrots!!!  Easy, delicious and economical.  (I used the recipe from my Slow Cooker Roast Beef post for the original pot roast meal)

 GIANT YORKSHIRE DINNER

Ingredients:

1 cup cooked beef, shredded or cubed

1/2 cup cooked diced potato

1/2 cup cooked diced carrot

1 cooked diced onion

1/2 cup water

1 1/2 cups leftover beef gravy, divided

4 tsp Worcestershire sauce

1 1/2 tsp onion powder

3/4 tsp garlic powder

2 tbsp. butter (or margarine)

1 cup milk

2 eggs

1 cup flour

1/4 tsp salt

1/8 tsp black pepper

• Combine meat, vegetables, water, 1/4 cup gravy, Worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder.  Set aside.
• Put butter in a deep dish 10" pie plate and place in a cold oven.  Turn heat to 425F.
• Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds, or until thoroughly combined.
• Remove pie plate from the oven and pour the batter in the plate.  Spoon meat and vegetables into the centre of the pie plate.
• Place casserole in the oven for 30 minutes being careful not to open the oven door at that time as it will cause the Yorkshire to drop like a souffle!
• While casserole is baking, heat remaining 1 cup gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
• Serve casserole topped with gravy and ENJOY!

Pumpkin Waffles with Apple Cider Syrup

My friend Anne sent me this recipe and brought all the ingredients over to my house...what could I do but oblige her after all that hard work?!  These waffles not only smell incredible but taste absolutely amazing!  A delicious taste of autumn!!!

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Ingredients:

2 1/2 cups of all-purpose flour (I used gluten free all-purpose)

4 tsp baking powder

2 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

1/2 tsp salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups milk (I used unsweetened original almond milk)

4 eggs, separated

1/4 cup butter, melted

Syrup:

1/2 cup white sugar

1 tbsp cornstarch

1 tsp ground cinnamon

1 cup apple cider

1 tbsp lemon juice

2 tbsp butter

• Preheat a waffle iron according to manufacturer's directions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.  
• In a separate bowl, stir together the pumpkin, milk and egg yolks.  Whip the egg whites in a clean, dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup of melted into the the pumpkin mixture till combined.  Using a rubber spatula, fold the egg whites into the batter.
• Cook waffles according to manufacturer's instructions
• TO MAKE THE SYRUP:  stir together the sugar, cornstarch, and cinnamon in a saucepan.  Stir in the apple cider and lemon juice.  Cook over medium heat until mixture begins to boil.  Reduce heat and simmer until the syrup thickens.  Remove from heat and stir in the 2 tbsp of butter until melted.
• Serve the warm syrup over top of the waffles with a small pat of butter.  ENJOY!

Tuna Broccoli Casserole

This is a nice variation on a tuna noodle casserole - my entire family loved it and it was super easy to put together!

TUNA BROCCOLI CASSEROLE

Ingredients:

5 cups uncooked egg noodles (I substituted rice pasta)

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups fat free milk (I substituted goat milk)

1 tsp dried basil

1 tsp dried thyme

3/4 tsp salt

1/2 tsp black pepper

1 cup sodium-reduced chicken broth

1 cup shredded Monterey Jack cheese, divided (I substituted goat cheddar)

4 cups frozen broccoli florets, thawed (I used fresh and steamed them prior to use)

2 cans of drained white tuna

1/3 cup panko bread crumbs (I used all rice bread crumbs)

1 tbsp butter melted

• Preheat oven to 350F.
• Cook noodles according to the package directions; drain.  Transfer to a 13" x 9" baking dish coated with cooking spray.
• Meanwhile, in a large nonstick skill, heat butter over medium-high heat.  Add onion and saute until tender.  In a small bowl whisk together cornstarch, milk and seasonings until smooth; gradually stir into the skillet.  Stir in the broth.  Bring to a boil; cook and stir 2 minutes until thickened.
• Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.  
• Spoon tuna mixture over the noodles; mix well.  Sprinkle with remaining cheese.  Toss bread crumbs with the melted butter and sprinkle evenly over the top of the casserole.
• Bake, covered with tin foil, for 45 minutes.  Remove the foil covering and bake for a further 15 to 20 minutes, or until the cheese has melted.
• ENJOY!

  

Slow Cooker Overnight Apple Cinnamon Oatmeal

Greg leaves for work at 5am most mornings and with this cold weather, I wanted to have something nice and warm for him to eat before he leaves (but without having to get up and make a breakfast! LOL!)  I happened to see this recipe and it is a definite keeper!  I intend to experiment with a variety of ingredients such as toasted almonds and dried wild blueberries, or dried cherries and walnuts!!! The chewiness of the steel cut oats, along with the sweetness of the apples and the delicious aroma of cinnamon will undoubtedly make it a favourite in your home!

SLOW COOKER OVERNIGHT APPLE CINNAMON OATMEAL

Ingredients:

2 apples peeled, cored and cut into 1/2" pieces

1 1/2 cups of non-fat milk (I use vanilla almond milk as we are dairy-free)

1 1/2 cups of water

1 cup steel cut oats

2 tbsp brown or coconut sugar

1 1/2 tbsp of butter cut into pieces (optional)

1/2 tsp ground cinnamon

1 tbsp ground chia or flax seed

1/4 tsp salt

• Coat the inside of the 3 1/2 quart or larger slow cooker with cooking spray or oil (trust me - this saves a TON of cleaning!!)  Add all ingredients and stir to combine.
• Place the lid on the slow cooker and turn it to low for 7 hours (overnight)  Resist the urge to lift the lid of the slow cooker as this adds an additional 30 minutes of cooking time to the recipe...trust me, the aroma will escape no matter what!
• Serve topped with nuts, raisins or maple syrup and 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!

  

Twice Baked Potatoes

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!

Cheese Spread Pine Cone

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. 

Leftover Mashed Potato Muffins

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!!!

Aparagus & Tomato Tart With Chevre

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! 

Classic Macaroni & Cheese

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!

Chicken Pot Pie with Biscuits

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!

Creamy Turkey & Apple Chili

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!!!

Toad - In - The - Hole with Onion Gravy

The kids were intrigued by the name of this traditional British dish, so I decided that since we had wild boar sausages in the freezer from "Cooper's CSA Farm & Maze", that I would recreate this dish!  It was delicious and really simple!

TOAD-IN-THE-HOLE with ONION GRAVY

Ingredients:

EVOO

 8 large good-quality sausages (mine were honey-garlic wild boar)

 2 large red onions, peeled and sliced

2 cloves of garlic, peeled and finely sliced

2 tbsp of butter

6 tbsp balsamic vinegar

1 tbsp good-quality vegetable stock powder or 1 vegetable stock cube

Batter:

1 1/2 cups milk

1/2 cup all-purpose flour

Pinch of salt

3 eggs

•  Put just under ½ " of oil into a loaf pan, then place this on the middle shelf of your oven at 475ºF.  Place a larger tray underneath it to catch any oil that overflows from the pan while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden. 
• Take the pan out of the oven, being very careful, and pour your batter over the sausages.  It will bubble instantly.  Carefully place the pan back in the oven for at least 20 minutes, to allow the Yorkshire puddings to rise. Do not open the oven door!  Remove from the oven when golden and crisp.
•  Onion Gravy:  Saute the onions and garlic in the butter on a medium heat for approximately 5 minutes, or until they are translucent. Add the balsamic vinegar and allow it to reduce down by half. Add a stock cube or the stock powder.  Sprinkle this in and add 1 tbsp of water. Allow to simmer and you'll have a really tasty onion gravy! 

Raspberry & Custard Tart

I was invited to my friend Kathy's for an end of the summer dinner, so I offered to make my "Roasted Corn and Dill Potato Salad", as well as this delicious-looking dessert!!! This recipe comes from the LCBO's "Food & Drink ~ Summer 2010" magazine. It's actually quite easy...perhaps I am more of a baker than I thought!!!

RASPBERRY & CUSTARD TART

Ingredients

Custard:

1 cup milk

1 tsp real vanilla extract

3 free-range egg yolks

3 tbsp granulated sugar

2 tbsp all-purpose flour

Tart:

3 oz bittersweet chocolate

1 baked sweet pastry shell (9")

2 cups raspberries

1/2 cup redcurrant jelly (I only had cherry and it worked fine)

1 tbsp sweet wine or brandy

• Heat milk in a heavy pot over medium heat until simmering. Remove from heat and add vanilla.


• Whisk together egg yolks and sugar in a bowl until well combined. Stir in flour.


• Whisk milk mixture into egg yolks and return to pot. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Pour custard into a mixing bowl and cover the surface with plastic wrap to prevent a skin forming. Cool.


• Slowly melt chocolate in a heavy pot over low heat. Remove form heat and brush the inside of the baked pastry shell with melted chocolate. Place in freezer to solidify the chocolate.


• Pour cooled custard into shell. Arrange raspberries in circles on top of the custard.


• Place redcurrant jelly and sweet wine in a small pot and boil for 1 minute. Cool until glaze is room temperature, but still liquid. Drizzle or brush glaze over the fruit and leave the tart in a cool place until ready to serve.

Lemon Cauliflower Cheese

Another delicious vegetable that is in season right now is cauliflower! My family's favourite way to enjoy cruciferous veggie is baked with a lemon cheese sauce ~ it's delicious and simple to prepare, requiring few ingredients.

LEMON CAULIFLOWER CHEESE

Ingredients

1 head of cauliflower, cut into florettes

2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

1 tsp lemon pepper (or 1/2 each of salt and pepper)

1 tsp paprika

1 tsp lemon rind

2 egg yolks, beaten

1/2 cup grated Cheddar cheese

• Preheat oven to 400F.
• Cook the cauliflower in a pot of boiling water until softened. Drain and place in a 9"x9" casserole dish and set aside.
• Melt the butter in the pot over medium-high heat and whisk in the flour. Once combined, slowly add the milk as you are whisking. Keep whisking as you bring the mixture to a boil and it thickens. Reduce the heat to medium.
• Add the lemon pepper, paprika, lemon rind and egg yolks, working quickly to avoid the egg and lemon splitting the mixture (causing it to get the appearance of scrambled eggs).
• Add half the cheese and whisk until smooth.
• Pour the cheese sauce over the cauliflower and top with the remaining grated cheese. Place in oven for 15 -20 minutes, or until cheese is golden brown on top.
• Serve and enjoy!

Artichoke Chicken Fettuccine

This meal is quite honestly one of THE best dinners I have made - just ask my kids and hubby who not only stuffed themselves silly last night with it, but took it for lunch today, they loved it so much! It's one of those super-easy but flavourful meals that is suprisingly not that high in fat (although it's rich taste might make you think otherwise!!)

ARTICHOKE CHICKEN FETTUCCINE

Ingredients:

8oz uncooked fettuccine

1 lb boneless, skinless chicken breasts, cut into small 1" strips or chunks

4 pieces of bacon, diced

1/2 cup chopped onion

2 tbsp chopped red bell pepper

2 tbsp butter

2 tbsp all-purpose flour

1 cup low-sodium chicken broth

1/2 cup 2% milk

2 tsp Dijon mustard

2 tbsp grated Parmesan Reggiano cheese

1 can, water-packed artichoke hearts, rinsed, drained and quartered

• Cook fettuccine according to package directions. Drain and keep warm.
• Meanwhile, in a large skillet, saute chicken, bacon, onion and red pepper until chicken juices run clear and vegetables are tender. Drain and keep warm.
• In the skillet melt butter and whisk in flour until smooth. Gradually add the broth milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan Reggiano and artichokes. Remove from heat and stir in chicken mixture. Add to pasta and ENJOY!!!
  

Tender Beef & Sweet Potato Saute

I found this recipe in 2010's "Milk" calendar and it caught my eye because it required ingredients that I generally have on hand in the fridge/pantry/freezer and combines all the flavours I love! It notes that you can also spice this dish up with 1/4 tsp cayenne added to the beef, as well as sweeten the dish with 1/4 cup of raisins, sliced green olives and 1 tbsp capers with the green peppers....next time I'm going to try these variations!

TENDER BEEF AND SWEET POTATO SAUTE

Ingredients:

1lb boneless beef sirloin or other grilling steak

1 tsp ground cumin

1/4 tsp ground cinnamon

salt and pepper

1 tbsp butter, divided

1 onion, halved and thinly sliced

2 cups diced sweet potato

3/4 cup reduced -sodium beef broth

2 tbsp all-purpose flour

1 1/2 cups milk

1 green bell pepper, chopped (I used yellow because that's what I had in the fridge!)

2 tbsp tomato paste

1/4 cup sliced almonds, toasted (optional garnish)

• Trim off fat from beef and cut across the grain into thin strips. In a bowl, sprinkle the beef with cumin, cinnamon and 1/4 tsp each of salt and pepper. Stir to coat.


• In a large skillet melt half of the butter over medium-high heat. Brown beef strips in batches, adding more butter if necessary; transfer to a clean bowl.


• Reduce heat to medium. Melt remaining butter in the skillet and add the onion and sweet potatoes. Saute for approx. 3 mins. or until onion is softened. Add beef broth, increase heat to medium high and bring to a boil, scraping up any browned bits from the bottom of the pan.


• Whisk flour into the milk and gradually stir into the skillet; bring to a boil, stirring. Reduce heat and simmer, stirring often, for approx. 5 mins or until sweet potatoes are almost tender.


• Stir in the green bell pepper. Simmer, stirring often, for 3 mins, or until pepper is tender-crisp and the sauce has thickened.


• Stir in beef with accumulated juices and tomato paste; simmer for 2 mins. or until beef is hot. Season to taste with salt and pepper.


• Serve sprinkled with toasted almonds & ENJOY!!