Cranberry Shortbread

INGREDIENTS

• 1 1/4 cups (300 mL) butter, softened
• 1 cup (250 mL) icing sugar
• 2 1/4 cups (550 mL) all purpose flour
• 1 pkg (170 g) Craisins® Sweetened Dried Cranberries, chopped*

Directions:

1. Preheat oven to 325°F (160°C).
2. Cream butter and sugar until light and fluffy. Mix in flour, a little at a time. Stir in Craisins® Sweetened Dried Cranberries.
3. Form dough into 1-inch (2.5 cm) balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 to 17 minutes. Remove from sheets; cool slightly and sprinkle with icing sugar. Or use the bottom of a glass dipped in granulated sugar to flatten balls to rounds about 2 inches (5 cm) in diameter. Bake 12 to 14 minutes. Cool.

Carrot Marmalade

A completed batch of carrot marmalade along with some plum jam sit cooling and setting in my "outdoor kitchen" (AKA the barbecue!)

This carrot marmalade makes a great alternative to traditional marmalade, gives you a little bit more veggie in your diet, and is a creative way to use local produce.

Ingredients:

• 1 lb (500 g) Ontario Carrots (about 6), peeled
• 2 oranges, seeded and quartered
• 1 lemon, seeded and quartered
• 3 cups (750 mL) granulated sugar
• 2 cups (500 mL) orange juice

Directions:

1. Finely dice, shred or julienne carrots using a food processor, grater or knife; transfer to bowl.
2. Chop oranges and lemon in a food processor,; add to carrots.
3. Stir in sugar and orange juice; cover and refrigerate overnight.
4. Transfer to heavy saucepan; cook over medium-low heat, uncovered, until thickened and carrots and peel are tender, 40 to 45 minutes.
5. Spoon into sterilized canning jars; store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage.

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Cinnamon Muffins

Ingredients:

• 2 medium eggs
• 3 cups of flour
• 1 cup of milk
• 1 cup of sugar
• 5 tablespoons of butter, softened plus 1/3 cup of butter, melted
• 5 tablespoons of shortening
• 3 teaspoons of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• Separately: 1/4 cup of sugar blended with 1 tablespoon of cinnamon

Directions:

1. Grease a muffin pan or fill each cup with a paper liner.
2. Cream together the 5 tablespoons of butter, the shortening and the sugar. Beat in the eggs, salt, nutmeg, cinnamon and baking powder. Stir in the flour and milk alternately until mixture is just combined.
3. Fill muffin cups to the top (batter will be very thick and sticky).
4. Bake at 350F oven for about twenty minutes, then allow to cool for a few minutes.
5. When cool enough to handle, either dip each muffin in the melted butter of use a pastry brush to apply butter to the top of each muffin.
6. If dipped, roll each muffin in the cinnamon sugar blend - if a pastry brush is used then sprinkle cinnamon sugar over entire tray of muffins.
7. Serve with tea and home made jam... yummy!

Crock Pot Italian Meatloaf

This meatloaf recipe comes from the Canadian Living Slow Cooker Collection, and is one of the moistest meatloafs around. The trick is moistening the bread crumbs with milk, which add liquid to the meat loaf and keeps it juicy throughout the long cooking process.

INGREDIENTS:

• 1 3/4 cups fresh bread crumbs
• 1/2 cup milk
• 4 tsp extra-virgin olive oil
• 1 1/2 cups chopped onions
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 2 eggs
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/2 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb. ground veal or beef
• 1 lb. ground pork

Topping

• 3/4 cup shredded provolone cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped oil-packed sun-dried tomatoes

DIRECTIONS:

1. Line bottom and side of slow cooker with heavy-duty or double thickness foil; set aside. In bowl, stir bread crumbs with milk; let stand for 10 minutes.
2. Meanwhile, in skillet, heat oil over medium heat; fry onions, garlic and oregano, stirring occasionally, until golden, about 6 minutes.
3. In large bowl, whisk eggs. Add sun-dried tomatoes, parsley, Parmesan cheese, salt, pepper, bread crumb mixture and onion mixture. Combine with wooden spoon. Mix in veal and pork, using hands if necessary. Place in centre of prepared slow cooker; shape into loaf.
4. Cover; cook on low until thermometer registers 170°F (75°C), 6 to 8 hours.

Topping

1. Sprinkle loaf with cheese; sprinkle parsley and sun-dried tomatoes down centre. Cover; cook on high until cheese is melted, 5 minutes. Using foil as handles, life out of slow cooker. Let stand on cutting board for 5 minutes, letting fat drain off onto foil. Transfer to cutting board and slice.

Ridiculously Delicious Chocolate Pumpkin Loaf

Ingredients:

• 1/3 cup of butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp grated orange rind
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• pinch of ground cloves
• 1/2 cup of water
• 6 oz of chocolate chips, about 2/3 milk chocolate and 1/3 white chocolate

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, beat the butter and sugar until fluffy; beat in eggs, one at a time. Stir in pureed pumpkin and orange rind.
3. In a separate bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and cloves. Stir into pumpkin mixture alternately with 1/4 cup of water, making 3 additions of dry ingredients and 2 of water. Fold in chocolate chips.
4. Spread in a greased 1.5-liter loaf pan and bake for about an hour or until a skewer inserted in the centre of the loaf comes out clean (note: if the tester comes out moist but dark brown from melted chocolate, pick a new spot to test.)
5. Let cool in the pan for 10 minutes, then remove to a cooling rack.
6. Enjoy with tea or a tall glass of milk, and let me know if you're able to stop yourself after just one slice!

Spiced Apple Muffins

Ingredients:

• 1 3/4 cups of all-purpose flour
• 3/4 cup of sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• pinch of ground nutmeg
• 2 small apples, peeled, cored and diced
• 2/3 cup of raisins
• 1/2 cup of vegetable oil
• 2 eggs

Directions

1. Preheat oven to 325 degrees
2. Combine flour, sugar, baking soda, salt, Cinnamon, cloves and nutmeg in a large bowl and mix well.
3. Blend oil and eggs until frothy, then add to the dry mix, being careful not to over mix.
4. Fold in apples and raisins.
5. Spoon the (very thick) batter into a paper-lined muffin tin and bake for 35 minutes.

Note: these are very dense, hearty muffins... a great morning meal-on-the-go, but not exactly "fluffy"... try them on a cold autumn morning!

Rich and Smokie Mac 'n Cheese

In this dish the cheese bubbles over still-firm noodles and up through a crispy panko topping. Delish!

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Ingredients:

• 1 cup of Japanese Panko crumbs
• 4 tablespoons of butter
• 3 cups milk
• 1/4 cup all-purpose flour
• 1 teaspoon of salt
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 1/4 cups (about 9 ounces) grated sharp white cheddar
• 1 cup (about 4 ounces) grated Smoked Gruyere
• 1/2 pound elbow macaroni

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Directions

1. Preheat the oven to 375 degrees.
2. Place panko crumbs in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon of butter, then pour over the panko crumbs and toss. Set aside.
3. In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, gradually add the flour. Cook, stirring, 1-2 minutes.
4. Slowly pour hot milk into flour-butter mixture while whisking, ensuring you blend through any lumps. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar, and 3/4 cups of Smoked Gruyere, taking care that each addition of cheese is fully melted and incorporated before adding the next. Set cheese sauce aside.
6. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into a buttered 1.5-quart casserole dish. Sprinkle remaining 3/4 cup of cheddar and 1/4 cup of Smoked Gruyere; scatter panko crumbs over the top. Bake until bubbling and lightly browned on top, about 30 minutes. Enjoy!

Apple Bundt Cake

This is a perfect, fragrant and comforting dessert for a chilly fall evening.

Ingredients:

• 1 egg
• 1/2 cup (125 mL) granulated sugar
• 1/3 cup (75 mL) vegetable oil
• 3 tbsp (50 mL) apple juice
• 1 tsp (5 mL) vanilla
• 3/4 cup (175 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• Pinch salt
• 1/3 cup (75 mL) brown sugar
• 1 tsp (5 mL) cinnamon
• 4 small to medium apples, peeled, cored and sliced

Preparation:

1. In a medium bowl, beat egg and sugar until thick and light. Beat in oil, apple juice and vanilla. In separate bowl, whisk together flour, baking powder and salt. Add to egg mixture, stirring just until blended (batter will be thick).

2. In a small bowl, mix brown sugar with cinnamon. Arrange apple slices in greased metal bundt cake pan. Sprinkle apples with half the brown sugar mixture. Carefully spread batter over apples; smooth top. Sprinkle with remaining brown sugar mixture.

3. Bake in centre of 350°F (180°C) oven until cake is firm and pulls away slightly from sides of pan, 35 to 40 minutes. Cool for 10 minutes before serving.

Beer Batter Cheese Bread

Ingredients

• 8 oz Gruyere cheese, 4 oz shredded and 4 oz cut into 1/4" cubes
• 3 cups unbleached all-purpose flour
• 3 Tbsp sugar
• 4 tsp baking power
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 (12 oz) bottle of light bodied beer - mild American lagers like Budweiser work best
• 4 Tbsp unsalted butter, melted

Directions

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees.
2. Grease a 9" by 5" loaf pan and set aside.
3. Combine the shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in a large bowl. Stir in the beer and mix until well combined
4. Pour the batter into the prepared loaf pan, spreading it to the corners
5. Drizzle the melted butter over top of the batter. When cooked, the butter topping gives the bread its golden colour and produces a deep, craggy crust.
6. Bake until the loaf is deep golden brown and a toothpick inserted into several spots near the centre of the bread come out clean (45 - 50 minutes). More than one toothpick test is recommended as hitting a pocket of cheese will make the toothpick appear as though it's covered in uncooked batter.
7. Cool the bread in the pan for 5 minutes, then turn it out onto a rack. Cool completely and slice as desired.

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Julia Child's Boeuf Bouguignon

Boeuf Bourguignon, completed the day before and ready for reaheating

As is the case with most famous dishes, there are more ways than one to arrive at a good Boeuf Bourguignon. Carefully done, and perfectly flavoured, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavour when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve the beef with a fairly full-bodied, young red wine such as Beaujolais, Cotes du Rhone, Bordeaus-St. Emilion, or Burgundy.

Ingredients:

• A 6oz chunk of bacon
• 1 Tbsp olive oil or cooking oil
• 3 lbs lean stewing beef cut into 2" cubes. Recommended: Rump pot roast, chuck pot roast, sirloin tip, top round and bottom round
• 1 sliced carrot
• 1 sliced onion
• 1 tsp salt
• 1/4 tsp pepper
• 2 Tbsp flour
• 3 cups of a full-bodied young red wine such as Beaujolais, Cotes du Rhone, or Burgundy
• 2 - 3 cups of brown beef stock or beef bouillon
• 1 Tbsp tomato paste
• 2 cloves mashed garlic
• 1/2 tsp thyme
• A crumbled bay leaf
• 18 - 24 Brown-braised onions
• 1 lb Sauteed mushrooms
• Parsley sprigs (for garnish)

Directions:

1. Remove the rind, and cut the bacon into lardons (sticks, 1/4" x 1 1/2"). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2. Keeping the bacon rind set aside, saute the bacon lardons in oil over moderate heat for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
3. Preheat oven to 450 degrees.
4. Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Remove it to the side dish with the bacon.
5. In the same fat, brown the sliced onions and carrots. When done, pour out the sauteing fat.
6. Return the beef and bacon to the casserole with the carrots and onions, and toss with salt and pepper. Sprinkle on the flour and toss again to coat the beef lightly with the flour.
7. Set casserole uncovered in the middle position of your preheated oven for 4 minutes. toss the meat and return to the oven for 4 minutes more. This browns the flour and covers the meat with a light crust.
8. Remove the casserole, and turn the oven down to 325 degrees.
9. Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind.
10. Bring to a simmer on top of the stove, then cover the casserole and st in the lower third of a preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done with a fork pierces it easily.
11. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed
12. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
13. Wash out the casserole and return the beef and bacon to it. Distribute the Brown-braised onions and sauteed mushrooms over the meat.
14. Skim the fat off the sauce, Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or bouillon. Taste carefully for seasoning. Pour sauce over the meat and vegetables.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, tasting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

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Julia Child's Brown-braised Onions

Brown-braised Onions, shown at step 2 of the directions below

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Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like Coq au Vin and Boeuf Bourguignon, or in a mixture with other vegetables.

Ingredients:

• 18 - 24 peeled white pearl onions
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp oil
• 1/2 cup of liquid: brown stock, beef bouillon, dry white wine, red wine, or water
• salt and pepper to taste
• A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth

Directions:

1. Heat butter and oil in a 9-10" enameled or non-stick skillet over moderate heat until bubbling.
2. Add the onions and saute for about 10 minutes, rolling the onions about the pan so they will brown as evenly as possible. Be careful not to break their skins, and expect that they will not be uniformly browned.
3. Pour in your choice of liquid as shown in the ingredient list, season to taste, and add the herb bouquet. cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.
4. Remove the herb bouquet, and serve them as they are or as described at the top of this recipe.

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NOTE: the onions may be cooked hours in advance, and reheated before serving.

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Julia Child's Sauteed Mushrooms

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Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or in an integral part of such dishes as Coq au Vin, Boeuf Bourguignon, or Poulet en Cocotte. Successfully sauteed mushrooms are lightly browned and exude none of their juices while they are being cooked; to achieve this the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you saute too many at once they steam rather than fry; their juices escape and they do not brown. So if you are preparing a large amount, or if your heat source is feeble, saute the mushrooms in several batches.

Ingredients:

• 2 Tbsp butter
• 1 Tbsp oil
• 1/2 lb fresh mushrooms, washed, well dried, left whole if small or quartered if large

Directions:

1. Place a 10" enameled (or non-stick) skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.
2. Toss and shake the pan for 4 - 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface and the mushrooms will begin to brown.
3. As soon as they have browned lightly , remove from heat.

NOTE: Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

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Broccoli Cheese Soup

Ingredients

• 1 tsp olive oil
• 1/2 cup chopped onion
• 1/4 cup butter
• 1/4 cup flour
• 2 cups 2% milk
• 2 cups vegetable broth
• 4 cups broccoli florets
• 1 cup diced carrots
• 1/4 tsp nutmeg
• 2 cups of shredded cheese - a mix of good "melters" like medium/old cheddar, hot pepperjack, etc. work well
• freshly ground pepper

Directions

1. Heat olive oil in a small skillet over medium heat. Add onion and saute 5 minutes or until onions are translucent, then set aside.
2. In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and stir constantly for 3-5 minutes for flour to toast.
3. Gradually whisk in milk ensuring that no lumps remain, then stir in vegetable stock. Turn down the heat and allow to simmer for 20 minutes.
4. Add broccoli florets, carrots and onion, and continue simmering for 30 minutes more.
5. Season with nutmeg and pepper, then puree roughly with a hand-blender directly in the pot.
6. Gradually stir in cheeses until they are incorporated/melted.
7. Serve with crusty bread or home-made cheese loaf... delicious!

"Peaches and Cream" Tart

Ingredients

• 2 cups of all-purpose flour
• 1/4 + 3/4 cups of sugar
• 1/2 tsp of salt
• 1/4 lb (1 stick) of butter
• 7 large or 10 small peaches, peeled and cut in half
• 2 eggs, beaten
• 1/3 cup of vanilla yogurt
• 2/3 cups of low-fat sour cream
• 1/4 tsp vanilla extract

Directions

1. Preheat oven to 400 degrees.
2. Combine the flour and salt with 1/4 cup of sugar and mix well. Cut in the butter until the dough achieves a crumbly, dry texture.
3. Pour the dough into a large tart tin and press it firmly to the bottom and sides of the tin. Even when pressed this dough will maintain it's dry, crumbly texture - don't worry, the juice from the peaches will help it firm up.
4. Place the peeled and halved peaches (cut side up) into the crust and sprinkle with 3/4 cup of sugar and cinamon to taste.
5. Bake for 15 minutes while completing step 6, then remove from oven.
6. Beat the eggs until well blended but not frothy, and gradually add the vanilla yogurt, sour cream and vanilla extract, stirring well to blend.
7. Remove the tart from the oven and gently pour/spoon the custard mixture over top, being sure to fill the hollowed-out centres of each peach half.
8. Return the tart to the oven and bake for a further 35 - 40 minutes, or until the custard is set and begins to brown.
9. Remove from oven and allow to cool before enjoying.

Chris's Homemade Caesar Salad

Vampires beware... this very garlicky Caesar salad dressing will keep away even the hungriest of blood-suckers!

Ingredients:

• 1/4 cup olive oil
  
• 1 egg yolk
  
• 1 Tbsp Dijon mustard
  
• 1 1/2 to 2 tsp Worcester sauce
  
• 1 1/2 to 2 tsp lemon juice
  
• 2 cloves of garlic, minced
  
• 1/4 cup of Parmesan cheese, plus more for garnish
  
• Freshly ground pepper to taste
  
• 1 head of romaine lettuce
  

Directions

1. Cut, wash and dry the romaine lettuce, and set aside.
   
2. In a large bowl pour the olive oil, Worcester sauce and lemon juice and mix well.
   
3. Add the garlic, mustard and the egg yolk and blend thoroughly.
   
4. Begin adding the Parmesan, gradually, until you've reached a thick but not paste-like consistency. If the dressing becomes too thick, add small amounts of olive oil until the desired consistency is reached.
   
5. Grind some black pepper over the dressing and blend, then add the romaine leaves and toss well to coat each leaf.
   
6. Sprinkle some Parmesan, pepper and croutons over the top of the tossed salad for garnish and serve. 
   
7. Be prepared to offer mints to everyone after dinner!
   

Tomato, Mozzarella & Basil Tart

This fresh, flavourful tart is simple and delicious... and it makes a wonderful meal with a salad on the side!

Ingredients:

• Aprox. 5 vine tomatoes (depending on the size)
• 1 bunch of basil
• 1 1/4 balls of buffalo mozzarella
• 3/4 cup of fresh basil pesto
• 1 pkg frozen puff pastry

Directions

1. Line a high-sided cookie sheet with aluminum foil and set aside.
2. Slice the tomatoes into medium-thin (about 1/4") slices.
3. Slice the mozzarella into slices roughly the same size as the tomatoes.
4. Wash the basil and pat it dry.
5. Thaw puff pastry according to package directions. Flour a clean and dry work surface and then roll the puff pastry into a rectangular shape roughly 1.5" larger than the cookie sheet on which you intend to bake your tart.
6. Drape the puff pastry across the sheet, and leave any excess pastry hanging over the edges.
7. Spoon the basil pesto over the bottom of the tart, smoothing it out so the entire base of the tart is covered.
8. Begin layering the tomato, mozzarella and basil one at a time, in rows, until the tart is full.
9. Grind some fresh peppercorns over the top of the tomato and cheese, then fold the edges up to create a ridge around the edge of the tart.
10. Bake in a 325 degree oven for about 45 minutes or until the edges of the pastry have puffed, the tomatoes are well roasted, and the cheese has just begun to brown.

* For a slightly different, almost pizza-like version of this tart, layer the tomatoes and basil without the cheese, then sprinkle shredded mozzarella over the top of the tart prior to baking - delicious! 

"Chuck's Day Off" Wedge Salad & Halibut Po' Boy

Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts (serves 4)

Ingredients

• 1 head iceberg lettuce, outer discoloured leaves removed
  
• 1/2 cup mayonnaise
  
• 1/2 cup sour cream
  
• 1 cup blue cheese (such as Stilton), crumbled. Set a few larger sized chunks aside for garnish
• 1 can of beer
  
• 1 Tbsp lemon juice
  
• Pinch of course salt x 2
  
• Cracked black pepper
  
• 1/2 cup pecans
  
• 2 Tbsp chili powder
  
• 1 Tbsp brown sugar
  

Directions

1. Put the bottle of beer in a small sauce pan and bring to a gentle boil, watching carefully so it does not boil over. Reduce heat to medium and let it reduce by about half (you'll need 1/3 cup + 1/4 cup of reduced beer in total)
   
2. In a mixing bowl, cream together mayonnaise, sour cream, crumbled blue cheese, lemon juice, a pinch of salt and cracked black pepper to taste
   
3. Once it has cooled, stir in 1/3 cup of reduced beer, and refrigerate mixed dressing until ready to serve
4. Toast pecan halves in a medium non-stick pan until lightly toasted but not burnt
   
5. Add 1/4 cup of reduced beer, chili powder, brown sugar and a pinch of salt, letting it bubble up before reducing the heat and simmering until all the liquid had either absorbed or evaporated
   
6. Lay the glazed pecans on parchment paper in a single layer to cool and crisp up a bit
   
7. Quarter the head of lettuce into four equal wedges, and remove the core. Place wedges on salad plates, drizzle with the blue cheese dressing, sprinkle with the pecans and add some of the reserved crumbled blue cheese. Enjoy!
   

Fried Haddock Po' Boy (serves 4)

Ingredients

• 1 cup flour
  
• 1 1/2 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 1 bottle medium bodied beer
  
• 24oz fresh haddock fillets
  
• canola oil - 3" in a high sided frying pan
  
• 1 large baguette, or two smaller baguettes
  
• 2 Tbsp butter
  
• Iceberg lettuce for garnish
  

Directions

1. Place flour, salt & cayenne in a bowl & mix well
   
2. Ass the beer and stir until just incorporated. Mix no more than necessary to prevent dissipation of the bubbles
   
3. Bring your oil to 375 degrees, or (if you don't have a thermometer) heat until a crouton-sized piece of bread dropped into the oil immediately begins to sizzle.
   
4. Cut haddock into 3" pieces and season with sea salt and cracked black pepper to taste
   
5. Dip haddock into the batter and let it drain by holding it briefly over the batter bowl to drip before sliding it into the oil
   
6. Cook about 2-3 minutes on one side and flip over for an additional 2 minutes. You're looking for a golden brown colour and crisp exterior
   
7. Lift fish out of the oil using tongs and lay them on paper towels to drain
   
8. Cut baguette into 6-8" pieces and cut in half lengthwise. Open the baguette and spread a pat of butter across the cut side, then lay it cut-side down in a large skillet (similar to making grilled cheese)
   
9. Once toasted, remove baguette from pan and spread on tartar sauce before laying several pieces of fish on one side. Add lettuce for a nice bit of crunch, and enjoy!
   

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Shrimp Curry with Spinach, Rice & Lentils

This satisfying and flavourful curry will have you coming back for seconds - maybe even thirds! If desired, the spinach, rice & lentil dish can even be made a day in advance and heated up in the microwave to break up the work... and you'll probably have enough of the rice dish to use on the side of a second meal.

Ingredients

• 2 Tbsp vegetable oil
  
• 2 Tbsp olive oil
  
• 1 + 1 onions, coarsely chopped
  
• 2 + 2 cloves garlic, crushed
  
• 1 cup basmati rice
  
• 3 tsp Tandoori Marsala
  
• 3 tsp + 2tsp curry powder
  
• 3/4 + 3/4 tsp coarse sea salt
  
• 1 tsp ground white pepper
  
• 20 oz (2 pgs) frozen chopped spinach, thawed & with liquid squeezed out
  
• 2 cups cooked brown lentils
  
• 2 + 1 cans of good quality coconut milk, unshaken
  
• 1.5 cups diced tomatoes, either fresh or canned
  
• 3 dried hot chilies
  
• 25-30 large shrimp, peeled & deveined 
  

Directions: Curried Spinach Rice & Lentils

1. Preheat oven to 350 degrees.
   
2. Add olive oil to a large skillet and add 1 of the onions & 2 cloves of garlic over medium heat until translucent.
   
3. Stir in basmati rice, 2 tsp of curry powder, 3/4 tsp sea salt & ground white pepper and cook for an additional 2-3 minutes.
   
4. Add the chopped spinach and stir to mix thoroughly.
   
5. Stir in the cooked brown lentils.
   
6. Shake two of the cans of coconut milk to blend thoroughly, then add to the skillet and mix well with the rice, beans & spinach.
   
7. Pour the contents of the skillet into an oven proof casserole dish and cover, then bake for 30 minutes or until all the liquid has been absorbed. Serve with Shrimp curry (directions below).
   

Directions: Shrimp Curry

1. De seed the hot chilies, and soak in 1/2 cup of boiling water until steps 2-5 are completed.
   
2. Add vegetable oil to a large skillet and saute 1 of the onions and 2 cloves of garlic over medium-low heat until translucent.
   
3. Stir in Tandoori Marsala and 3 tsp Curry powder, and saute for 4-5 minutes more.
   
4. Add the tomatoes and stir well, cooking 2-3 minutes more.
   
5. Open the coconut milk, and skim off the coconut paste portion, leaving the watery portion in the can (you should be left with about 1/2 can of coconut "water" once you've removed the paste.) Add the paste to the frying pan and stir until melted.
6. Remove the hot chilies from the water and chop finely, then add to the pan.
   
7. Approximately 5-7 minutes before serving, add the shrimp and stir occasionally until each shrimp is opaque. 
   
8. Serve over Spinach Rice & Lentils.
   

Steamed Basa with Veggies and Noodles Romanov

We often think of this kind of meal as a "Sunday Dinner"... sort of the traditional meat/starch/veg, but in this case featuring fish and an interesting alternative to potatoes or rice. It has an added visual bonus in that when plated, the meal is entirely green and white... a fun idea for St. Pattie's Day I suppose, although we find it yummy any day of the week or time of the year!

Ingredients

• 4 fillets of skinless, boneless Basa (another firm-fleshed white fish can be substituted)
  
• 1 lemon
  
• A pinch + 1 tsp coarse sea salt
  
• 2 cups of brussel sprouts, halved
  
• 2 cups of green beans, with ends removed
  
• 3 - 4 Tbsp extra-virgin olive oil
  
• Freshly ground pepper
  
• 2 cups of uncooked egg noodles
  
• 1 - 2 cloves of garlic
  
• 1 tsp butter
  
• 1/4 cup low-fat sour cream
  
• 4 Tbsp grated  parmesan cheese
  
• 2 Tbsp fresh chives
  

Directions

1. The before-you-actually-get-to-cooking stuff: preheat your oven to 400 degrees, and bring two pots of water to the boil - one only half full and the other three quarters full.
   
2. In a large bowl, toss the brussel sprouts and green beans with the olive oil, freshly ground pepper and 1 tsp of coarse sea salt. 
   
3. When thoroughly coated, pour both veggies onto a baking sheet and flip the brussel sprouts so they lay cut side down.
   
4. Roast in the oven for 25 minutes, or until they're softened and browning.
   
5. While the veggies roast, cut the lemon into thin slices and lay in an overlapping layer on the bottom of a steamer basket.
   
6. Rinse and pat dry the Basa, and place in the steamer basket overlapping only the thinnest pieces of the fillets if possible (for even cooking throughout). Sprinkle a pinch of course sea salt on the fish before popping on the lid.
   
7. Place the steamer basket over the half-full pot of boiling water and ignore it while you prepare the pasta. One of the great things about steaming fish as opposed to any other method: if you "overcook" the fish by leaving it on the burner for longer than the required 7-9 minutes it will only get more amazingly moist and flavourful. The steam will continue to infuse the lemon flavour into the fish and it's just not possible for it to become dried out or tough like oven baked or pan fried fish... it's perfect for those of us who are easily distracted when cooking!
   
8. Add the egg noodles to the fuller of the two pots, boil and drain when al dente. 
   
9. Melt the butter in your recently drained noodle pot and add the garlic, sauteing over low heat until just softened and fragrant. 
   
10. Add the noodles to the garlic & butter and toss to coat. Mix in the sour cream and stir until smooth, then sprinkle with parmesan and continue stirring until incorporated. Just prior to serving, stir in the fresh chives and enjoy your very green and white meal!
    

Simple Salmon Pot Pie

This salmon pot pie recipe goes from labour-intensive to "where's my glass of wine?" with the use of good quality frozen veggies and a pre-made crust.

Ingredients

• 2 Tbsp butter
  
• 2 Tbsp all purpose flour
  
• 2 cups milk
  
• 2 cloves of garlic, minced
  
• 1 1/2 Tbsp fresh dill
  
• 1 cup + 1/4 cup of shredded old cheddar
  
• pepper to taste
  
• 1 Tbsp lemon juice
  
• Aprox 1lb of fresh salmon fillets, deboned
  
• 1/2 pkg of Europe's Best "Nature's Balance" veggie blend
  
• 2 frozen deep dish pie shells
  
• 1 egg, beaten (only 1/2 will be used)
  

Directions

1. Rinse and pat dry the salmon, and lay it skin-side-down in an oven-proof dish. Brush it with the lemon juice and sprinkle with freshly ground pepper to taste. Bake at 400 degrees for approximately 20 minutes or until the centre of the salmon is opaque when cut.
   
2. Defrost frozen veggies, and squeeze any remaining water from the spinach portion of the veggie mix and cutting anything up that looks bigger than bite sized (like the pea pods). Set aside.
   
3. Melt the butter in a medium sauce pan over medium-low heat. Gradually whisk in the flour and cook, stirring constantly, for 4 - 5 minutes. At approximately 2 minutes into the stirring time, add the minced garlic.
   
4. Add the milk no more than 1/4 cup at a time, being sure to whisk well between additions until no lumps remain. Once all the milk is incorporated, continue stirring for 5 minutes until sauce begins to thicken.
   
5. Add 1 cup of the shredded cheddar a small handful at a time and whisk between additions until melted. Munch on the extra 1/4 cup of cheese while you're cooking, and be sure to share it with any kids or cats in your house.
   
6. Remove the sauce pan from heat, and stir in the pepper, dill and veggies. Remove the skin and cut salmon into 1/2 " chunks before stirring them into the sauce as well.
   
7. Fill one of the pie shells with the veggie & salmon mixture, and invert the second pie shell on top to make an upper crust. Wet the edges of each crust where they meet and pinch them together, and cut vents in the upper crust to allow steam to escape. A nice creative opportunity: use a cookie cutter to make your vents... who wouldn't be impressed by a salmon pie decorated with little cut out fish on top???
   
8. Brush the crust with the beaten egg and slide into a 375 degree oven for about 40 minutes or until the crust is golden and you're too hungry to wait any longer. Enjoy!
   

Roasted Vegetables and Shrimp with Mushrooms in a Sun Dried Tomato Marinade

Ingredients:

• 2 sweet potatoes
• 2 zucchini
• 2 large handfulls of green beans
• 2 cups of mushrooms
• 1 bag of shrimp, defrosted if frozen, peeled and deveined
• 6 sun dried tomatoes
• 2 cloves of garlic
• 1 Tbsp basil
• 1/2 cup of olive oil, separated into two 1/4 cup portions
• 1 Tbsp butter
• freshly ground pepper, about 1/2 Tsp or to taste
• sea salt, about 2 Tsp or to taste

Directions:

1. Rehydrate the sun dried tomatoes by soaking them in boiling water for 15 minutes.
2. In a food processor, puree the rehydrated tomatoes, 1/4 cup of olive oil, garlic, basil and pepper.
3. Spoon the tomato mixture over the shrimp and marinate for 30 minutes.
4. Peel the sweet potato, and slice into 1/2" disks.
5. Wash the zucchini and slice into 1/2" disks.
6. Wash and trim the ends off the green beans.
7. Place the sweet potato, zucchini and green beans into a large tupperware container and drizzle with 1/4 cup of olive oil. Sprinkle with sea salt, cover the container and shake to coat. Marinate for at least 15 minutes.
8. (Since your veggies and shrimp probably still need some time to marinate, now would be a good time to pour yourself a glass of wine).
9. Spread sweet potatoes, zucchini and green beans onto separate parchment-lined cookie sheets and roast in a 400 degree oven. The sweet potato should go in first, followed by the green beans 10 minutes later, and the zucchini 5 minutes after that. Rotate the cookie sheets every 5 minutes, and flip the veggies over at least once in the roasting process. After the sweet potatoes have been roasting for about 25 minutes, all the veggies should be cooked perfectly.
10. While the veggies are roasting, clean and quarter the mushrooms.
11. In a pan over medium heat, melt butter and add the mushrooms and shrimp, along with any remaining marinade. Saute until shrimp is opaque and mushrooms are softened and begin to release their juices.
12. As the shrimp are just finished cooking, remove the veggies from the oven and plate them, then spoon the shrimp and mushrooms on the side. Serve with a dry white wine (assuming there's any left over after step # 8) and enjoy!

Hearty Vegetarian Chili

Ingredients:

• 1 Tbsp. butter


• 3 cloves of garlic


• 2 celery stalks, thickly sliced


• 2 carrots, peeled and chopped


• 1 sweet onion, roughly chopped


• 1 pkg of Ground Round


• 2 cans of mixed beans, drained and rinsed


• 1 can of lentils, drained and rinsed


• 1 can of chopped tomatoes


• 2 cups of vegetable broth

Spices:

• 3 Tbsp Chili powder


• 2 Tsp paprika


• 1 Tsp cumin


• 1 cinnamon stick


• 1/2 Tsp cocoa powder


• 1/2 Tsp chili flakes (or more, to taste)

Directions:

1. In a small saucepan over medium heat brown the chopped onions in butter until just softened. Add the garlic, celery and carrots and cover. Cook until carrots begin to soften, approximately 5 minutes.


2. Add Ground Round to the frying pan and cook for an additional 2 minutes.


3. While the Ground Round releases it's flavours, turn a large crock pot to high and pour in the beans, tomato and all ingredients on the "spices" list.


4. Add the vegetable mixture from the saucepan into the crock pot, and place the pan back on the stove over low heat.


5. Deglaze the frying pan with vegetable stock, scraping the bottom of the pan to pull up any caramelized onion and browned veggie bits. After heating through, add the broth to the crock pot.


6. Cook chili in the crock pot for 3 hours on high heat or 5-6 hours on low heat, stirring occasionally. Remove the cinnamon stick near the end of the cooking time.


7. Serve with shredded cheese, sour cream and whole grain nacho chips for a warm and hearty meal on a cold winter evening!

Spinach Salad with Fresh Fruit and Candied Almonds

Ingredients

• 6 cups of baby spinach, washed and dried
  
• 1 cup of fresh berries such as strawberries or blueberries
  
• 1/3 cup whole blanched almonds
  
• 1/4 cup superfine white sugar
  
• 2 green onions
  
• 1/3 cup crispy chow mein noodles
  
• Lemon Poppyseed Dressing

Directions

1. Pour sugar into a non-stick skillet over medium heat, stirring frequently until it melts and becomes golden in colour.
   
2. Add the almonds, stirring quickly with a non-stick spatula to coat. Remove the pan from the heat and pour the almonds onto a small sheet of parchment paper to cool. 
   
3. Once almonds have cooled (about 5 minutes), break the candied almond clumps apart with your fingers.
   
4. Remove the stems from the strawberries, wash and quarter them and set aside. If using blueberries, simply wash and set aside.
   
5. Slice the green onions into either long thin strips or small rounds and set aside.
   
6. Fill a serving bowl with the clean, dry spinach and sprinkle the almonds, berries, and green onions on top.
   
7. Serve with chow mein noodles for crunch and lemon poppyseed dressing for an extra splash of flavour.
   

Chinese Hoisin Stir-Fry

Ingredients:
* 3 tbsp hoisin sauce

* 1 tbsp oyster sauce
* 1 tbsp sesame oil+ 2 tbsp
* 2 tbsp soy sauce + 2 tbsp
* 1 tbsp rice vinegar
* 2 tbsp sugar or liquid sweetener
* 3/4 cup vegetable broth
* 2 cloves garlic, minced
* 1 tsp fresh ginger, minced
* 1 tbsp corn starch
* approx. 1 cup tofu, chopped into 1 inch pieces
* 3-4 green onions, chopped
* 1 red or yellow bell pepper
* approx 2 cups broccoli, chopped

Preparation:
1. In a small saucepan, whisk together hoisin sauce, oyster sauce, 1 tbsp sesame oil, 2 tbsp soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger and corn starch over medium heat. Allow to simmer until mixture thickens, about 5-7 minutes, then remove from heat and set aside.
2. In a large wok or skillet, stir-fry tofu in 2 tbsp sesame oil and 2 tbsp soy sauce until lightly browned, about 3 minutes. Add onions, pepper and broccoli and stir-fry another 2-3 minutes.
3. Add sauce mixture to the stir-fry and combine well, allowing to cook another 2-3 minutes, until broccoli is tender-crisp.
4. Serve your Chinese vegetable stir-fry over cooked rice or noodles, if desired.

Curried Squash Soup

Ingredients

• 1 large Hubbard squash, cut into large chunks (5” x 5” works well)


• 1 large sweet onion, cut into wedges


• 1 head of garlic


• 1 ¼ cups of coconut milk


• 3 cups of vegetable broth


• 2 cup of apple juice


• ¼ tsp cinnamon


• 2 ½ tsp curry powder


• ¼ tsp ginger
  

Directions

* Preheat oven to 375. Cut the top ¼” from the head of garlic, exposing the cloves within. Drizzle with olive oil and wrap in aluminium foil. Arrange squash cut side down on a foil-lined cookie sheet along with onion wedges, and roast in the oven with the head of garlic for 45 minutes to an hour.
* Remove from the oven and once cooled, scoop the flesh from squash pieces into a mixing bowl. Add the roasted onion, discarding any pieces that appear burnt. Using gentle pressure from the bottom of the head of garlic, squeeze the roasted cloves out of the head into the bowl with the squash and onion. Mix roughly with a large spoon and set aside.
* In a large pot, combine and simmer the vegetable broth, apple juice and coconut milk over medium heat. As the liquids begin a rolling boil, whisk in the cinnamon, curry powder and ginger.
* Reduce the heat to medium-low and gradually add the squash mixture, using a hand blender to puree the squash, onions and garlic into the stock base until fully incorporated.
Cover and simmer over medium-low heat, stirring occasionally, for 20 to 30 minutes to allow flavours to combine and deepen. Serve with rustic bread on a cold autumn or winter evening!

Cheese Enchiladas in Green Sauce

Ingredients

Sauce

• a 10-ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 2 cups 10% cream
• 6 tablespoons chopped fresh cilantro
• 3 green onions, minced
• 2-3 diced green chilies
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon dried crushed red pepper
• 2 cloves minced garlic

Enchiladas

• 12 tortillas - I use whole wheat
• 3 cups grated pepper jack cheese
• 1 1/2 cups grated Monterey Jack cheese
• 1 can refried black beans
• 1/2 cup finely chopped sweet onion
• 1 tablespoon chopped fresh cilantro

• 1/2 cup sour cream

Directions

For sauce: Defrost the frozen spinach according to package instructions, drain well and set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in the 10% cream. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, garlic, cumin, coriander and dried red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper if desired, and set aside.

For enchiladas: Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Spread refried beans over tortilla, then sprinkle 1/4 cup of cheese mixture on top. Spread 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, beans, cheese and onion, using 1/4 cup cheese for each.

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 35 minutes.