Welcome Home Recipes

Peanut Butter Cup Cookies

2011-12-16T08:15:00.000-08:00

Can't decide whether to treat yourself to a cookie or a chocolate? The mini peanut butter cups in the center of these cookies make them the best of both worlds! Please note this recipe is LARGE, as these little cookies are great for cookie exchanges, and for gifting to friends around the holidays - the recipe will make you 7 dozen cookies (84 in total). Be sure you have a mini-muffin tin before you start your mixer... it's the key to getting the cookies to rise high enough to fit the entire chocolate peanut butter cup inside!

Ingredients

3 and 2/3 cups of all-purpose flour
1 teaspoon of salt
2 teaspoons of baking soda
1 cup and 1 tablespoon butter, softened
1 cup and 1 tablespoon white sugar
1 cup and 1 tablespoon peanut butter
1 cup and 1 tablespoon packed brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
1/4 cup and 1 teaspoon milk
84 Reese's miniature chocolate peanut butter cups, unwrapped. Note: if you're buying them in bags, it will take you just over 3 bags to complete 84 cookies (some left over to snack on, or stuff in stockings!)

Directions

Store the unwrapped chocolate peanut butter cups in the fridge.
Preheat oven to 375 degrees.
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the eggs, vanilla and milk.
Gradually add the flour mixture; mix well.
Shape into 84 balls and place each into an ungreased mini muffin tin.
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
Cool entire pan in the fridge for 15 minutes before carefully removing cooled cookies from pan.

"Snow White" cookies

2011-12-16T07:42:00.000-08:00

Nice, simple and yummy cookies to make with kids for the holidays (let's be honest... for any day!) The name comes bothfrom the almost entirely white ingredients list, and from the fact my daughter was wearing a Snow White costume the first time we made them!

Ingredients

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate chips
2 cups unsweetened shredded coconut

Directions

Preheat the oven to 375 degrees.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
Add the beaten eggs, followed by the vanilla.
In a separate bowl, sift together the flour, baking soda and salt.
Gradually add the dry mixture into the butter mixture.
If using a stand mixer, remove the bowl from the mixer and stir in the chocolate chips and coconut by hand.
Drop by rounded spoonfuls onto parchment paper lined cookie sheets.
Bake for 8 to 10 minutes, and allow the cookies to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely. Enjoy!

Chocolate Mice

2011-11-20T06:30:00.000-08:00

When my book club meets each month we enjoy not only each other's company and some great conversation, but we also enjoy food that's often inspired by the book we read that month. The member who recommended the book hosts the rest of the group in her home and is free to get as creative as she'd like with both the discussion questions and the snacks. This month the group will be meeting at my house to discuss "The Night Circus", a fantastic read that's full of amazing visual imagery and equally amazing food. One sweet snack featured in the book: chocolate mice. What a great challenge! I researched several recipes and ended up creating a bit of a hybrid of all that I read. I hope you, and my book club, enjoy what I came up with!

Ingredients

4 squares of semisweet chocolate
1 container of light or whipped cream cheese
1 cup plus 1/3 cup of chocolate cookie crumbs
24-28 colourful candy-coated mini chocolate chips
1/4 cup slivered almonds
2 black licorice laces, cut into 12-14 pieces

Directions

Melt the chocolate squares in the microwave using 60-second increments at 50% power. Be sure to stir well between each 60-second cycle.
When the chocolate is melted, alternate additions of the 1-cup of cookie crumbs and the cream cheese, working gradually so the cooler ingredients incorporate without the warm chocolate hardening. Cover and refrigerate until firm.
Once cooled, roll by hand into small balls, and then mould the ball into a slight point on one side.
Roll dough in the chocolate cookie crumbs while it’s still slightly sticky from the warmth of your hands, and place on a plate or cookie sheet.
Using a thin wooden skewer, make a hole in the wider end of the “mouse” and slide a piece of licorice lacing in for the tail. Press the coloured candy-coated chocolate chips into the sides of the pointed end of the “mouse” for its eyes, and gently insert the slivered almond for its ears.
Transfer to the plate or container you’d like to serve the mice on (your work surface will be covered in chocolate crumbs) and refrigerate for at least two hours, until firm.

Chocolate-Dipped Strawberries

2011-11-20T06:25:00.000-08:00

These beautiful chocolate-covered strawberries are perfect for occasions ranging from Christmas parties to romantic Valentines, and are surprisingly easy. In fact, my 6-year-old was responsible for the chocolate drizzle on the strawberries pictured above and we didn’t even have to clean chocolate off the walls or floor as a result!

Ingredients

1 pint of fresh strawberries
1 ¼ cups of white chocolate melting wafers
1 ¼ cups of dark chocolate melting wafers

Directions

Lay parchment paper on a cookie sheet and spray lightly with cooking spray.
Wash strawberries and dry them thoroughly – if strawberries are damp, the chocolate won’t stick properly.
Pour all the dark chocolate wafers in one measuring cup or microwave-safe bowl, and all the white wafers in another. Melt them, one at a time, in the microwave using 60-second increments at 50% power. Be sure to stir well between each 60-second cycle.
Holding the strawberries by their leaves, dip one at a time in either the dark or the white chocolate, rolling to cover all sides. Let each drip above the chocolate bowl for a moment before placing them on the prepared cookie sheet. It looks especially nice if you do half your batch of strawberries in the dark chocolate and the other half in the white.
With a sweeping motion, swing or swirl the chocolate-dipped fork over strawberries that have been dipped in the alternate coloured chocolate. It’s a great way to use up your remaining chocolate, and makes the strawberries look especially beautiful.
Once you’re happy with your drizzled designs, place the cookie sheet somewhere cool for at least 20 minutes. Once the chocolate has set and the strawberries release easily from the parchment, you can plate and serve, or put in a container in the fridge for 2-3 days (if they last that long, which if you have a chocolate-loving family like mine, they most certainly will not!)

Moist Corn Pan Bread

2011-11-17T18:37:00.000-08:00

This moist and slightly sweet corn bread is cooked in a cast iron skillet for maximum crispiness in the crust as well as a pretty cool-looking presentation on the table. It makes a great accompaniment to hearty soups (like my sweet potato corn chowder), but is also delicious heated the next morning and either drizzled with maple syrup or sprinkled with cinnamon sugar for a decadent breakfast – what a great way to use up leftovers!

Ingredients

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups whole wheat all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Directions

Preheat oven to 400 degrees.
Grease a large cast-iron skillet and set aside.
Add butter and sugar to the bowl of an electric mixer and cream on low speed until well combined.
In a separate bowl or large measuring cup, whisk together eggs and milk.
In a third bowl, mix the dry ingredients (flour, cornmeal, baking powder and salt), and stir well to incorporate.
Combine all ingredients into the bowl of the electric mixer, alternating additions of the milk & egg mixture and the dry mixture. Be sure to stop and scrape the sides of the mixing bowl several times during mixing.
Pour into the cast iron skillet and bake for 25 – 30 minutes, or until a wooden skewer inserted into the middle of the corn bread comes out clean. Let sit for 5 minutes before cutting, then enjoy!

Sweet Potato Corn Chowder

2011-11-17T12:15:00.000-08:00

This flavourful corn chowder boasts an extra rich golden colour thanks to the use of sweet potatoes instead of the standard white potatoes called for in most chowder recipes. Serve with a slice of corn bread on the side for a real ‘celebration of corn’ at your next family supper!

Ingredients

1/2 cup double smoked bacon, chopped
4 shallots, chopped
3 sweet potatoes, peeled and chopped
2 cans of cream-style corn
2 cups low-sodium vegetable broth
1/2 teaspoon ground black pepper

Directions

In a large pot, fry chopped bacon over medium-high heat for roughly 5 minutes, or until crisp.
Add sweet potatoes and shallots to the pot and stir to cover them in the remnants of bacon fat from the bottom of the pan. **
Reduce the temperature to medium-low, and cover the pot. Cook for 15 minutes, stirring occasionally to prevent sweet potatoes from sticking to the bottom of the pan.
Stir in the vegetable broth, pepper and one of the cans of corn.
Bring to a boil then reduce heat to low and cover the pot. Simmer 45 minutes, stirring occasionally, until sweet potatoes are tender.
Using an immersion blender, break up and blend many of the large chunks of sweet potato, keeping several smaller chunks for texture.
Once the sweet potato is blended, add the second can of creamed corn. Stir, then cover and simmer for 10 – 15 minutes to heat through. Enjoy!

** If you’ve used butcher-quality double smoked bacon, there will not be a lot of liquid at the bottom of the pan – if you’ve used grocery store bacon, I suggest draining the pot before adding the sweet potatoes and shallots, leaving a tablespoon of bacon fat in the pot.

All-Canadian Apple Crisp

2010-09-17T04:43:00.000-07:00

Ingredients

5 cups chopped Ontario apples
2 tablespoons lemon juice
2 tablespoons of Maple Syrup
1/4 cup water
1/2 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 pinch salt
3/4 cup butter, softened
1 cup coarsely chopped walnuts

Directions

Preheat oven to 350 degrees F.
Lightly butter a large baking dish, and set aside.
In a large bowl, combine apples with lemon juice and water and mix well.
In another large bowl, combine flour, oats, sugar, cinnamon and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts.
Drain lemon & water mixture from apples, and pour them into the baking dish. Drizzle with maple syrup and toss gently to coat.
Crumble topping over apples to cover completely.
Bake for 40 to 45 minutes until top is lightly browned.

Serving suggestions & possible modifications:
Substitute whole wheat flour for all-purpose
Add dried cranberries for an extra boost of tangy sweetness to the crumbled topping
Serve warm with vanilla ice cream
Serve cool for a special breakfast treat!

Spinach and Salmon Mille-Feuille

2010-09-14T17:33:00.000-07:00

Ingredients

4 skinless, boneless salmon fillets
1 package of puff pastry
1 egg yolk
1 package of frozen, chopped spinach, thawed
1 tablespoon of butter, plus ¼ cup of butter, softened
1 tablespoon of grape seed oil
3 tbsp of water
3 tbsp of white wine vinegar
¼ cup of chopped onion
1 cup of 35 % cream
¼ tsp of ground white pepper
¼ tsp of lemon juice

Directions

Preheat oven to 400 °F
Cut the puff pastry into 4 pieces, and roll into a rectangle measuring roughly 5 x 3 inches. Prick the surface of the dough with a fork, and brush with egg yolk. Place on a parchment paper lined baking sheet and bake for approximately 25 minutes.
In a small sauce pan, bring water, white wine vinegar and chopped onions to a boil over medium heat. Reduce the mixture by half, then remove from heat and strain out onions.
Return the vinegar/water mixture to the burner and slowly whisk in the 35% cream – don’t be alarmed that it looks as though it’s curdling at first. Bring the cream to a low rolling boil and allow it to boil until it’s reduced by half.
Remove the cream mixture from the burner and let cool for 5 minutes, stirring occasionally. Gradually add the softened butter a bit at a time. When fully incorporated, add lemon juice and white pepper, and if not using immediately, keep warm over a double-boiler.
Squeeze as much of the water out of the spinach as possible and break spinach up into a frying pan. Over low heat, add approximately 2/3 of the cream mixture into the spinach, and stir to blend. Continue stirring occasionally until ready to plate the mille-feuilles.
If salmon fillets are thin, leave them as they are – if they are thick, slice them into medallions. Heat 1 Tbsp of butter and grape seed oil over medium-high heat until butter froths and milk solids boil off. Reduce heat to medium, and fry salmon until opaque in the centre and lightly browned on the edges.
Take the 4 fully-cooked puff pastry rectangles from the oven and gently separate them into 3 layers. On each of the two bottom layers spread the spinach & cream mixture and then add salmon fillets or medallions. Stack the two garnished layers and top with the third, then drizzle the remaining beurre blanc sauce.
Enjoy with a nice glass of wine and Michael Buble singing in the background...

Blueberry Jam

2010-07-13T15:11:00.000-07:00

Ingredients:

about 4 pints of fresh blueberries - local if at all possible
4 tbsp lemon juice
2 pouches of liquid pectin (I use Bernardin)
7 cups granulated sugar
1 Tbsp butter

Directions:

Sterilize about eight 250ml glass jars and lids in preparation for canning
Wash the blueberries and ensure all the stems have been removed, then pulse them quickly in a food processor. You don't want to over-process them - leave plenty of chunks. You need a total of 4 1/2 cups of chopped blueberries in total
In a large pot, mix together the blueberries, sugar, lemon juice, and butter
Bring the pot to a boil, hot enough that when you stir the mixture the boil does not die down
Add the two pouches of liquid pectin and stir well - allow to boil for 1 additional minute while stirring constantly, then remove from the heat
Allow jam to sit for a couple of minutes to bring the foam to the top, then skim it off with a sterilized spoon
Ladle jam into the sterilized jars leaving about 1/4" at the top of the jar
Wipe the jar's rim with a clean, damp cloth to remove any jam residue from the inner lip
If sealing using a canner, put the lids on the jars and boil in the canner and follow canning instructions to complete. If sealing with wax, apply wax to the top of the jam once it forms a slight skin from cooling, then put the lids on the jars
Enjoy the sweetness of fresh blueberries all year round!

Strawberry Jam

2010-07-13T14:56:00.000-07:00

Ingredients:

about 2 quarts of fresh strawberries - local if at all possible
4 tbsp lemon juice
1 pouch liquid pectin (I use Bernardin)
7 cups granulated sugar
1 Tbsp butter

Directions:

Sterilize about seven 250ml glass jars and lids in preparation for canning
Wash and hull the strawberries, then pulse them quickly in a food processor. You don't want to over-process them - leave plenty of chunks. You need a total of 3 3/4 cups of chopped berries in total
In a large pot, mix together the strawberries, sugar, lemon juice, and butter
Bring the pot to a boil, hot enough that when you stir the mixture the boil does not die down
Add the pouch of liquid pectin and stir well - allow to boil for 1 additional minute while stirring constantly, then remove from the heat
Allow jam to sit for a couple of minutes to bring the foam to the top, then skim it off with a sterilized spoon
Ladle jam into the sterilized jars leaving about 1/4" at the top of the jar
Wipe the jar's rim with a clean, damp cloth to remove any jam residue from the inner lip
If sealing using a canner, put the lids on the jars and boil in the canner and follow canning instructions to complete. If sealing with wax, apply wax to the top of the jam once it forms a slight skin from cooling, then put the lids on the jars
Enjoy the sweetness of fresh berries all year round!

Chocolate Chip Muffins

2010-07-13T14:37:00.000-07:00

Ingredients

3/4 cup milk
1/4 cup melted butter
1 egg
1 3/4 cup all-purpose flour
1/3 cup brown sugar, packed
2 1/2 tsp baking powder
3/4 tsp salt
1/2 cup semisweet chocolate chips

Directions

Pre-heat oven to 400°F
Line your muffin pan with paper muffin cups
Mix the egg, milk and melted butter together in a bowl
In a separate larger bowl mix the flour, baking powder, brown sugar and salt until well blended
Stir the chocolate chips into the dry mixture
Pour the wet ingredients into the dry gradually, stirring only as much as needed to wet most of the flour mixture - the batter should still have lumps
Fill muffin cups about 2/3 full
Bake 18 to 20 minutes or until golden brown

Greek-style Stuffed Chicken

2010-03-28T19:40:00.000-07:00

This flavourful roasted chicken breast goes wonderfully with any Greek side dishes, from Village Salad to roasted lemon potatoes. Serves 4.

Ingredients

4 Skinless, boneless chicken breasts
The juice of 1 large lemon
1/4 cup of extra virgin olive oil
1/2 tsp of oregano
2 cloves of garlic
1/4 tsp of ground white pepper
1/4 cup of kalamata olives, pitted
1/2 cup of feta cheese, crumbled
1/8 cup of sundried tomatoes, finely diced
Several wooden toothpicks

Directions

Trim any excess fat from the chicken breasts, and using a very sharp knife slit the breasts in half along their thinnest edge and fold outward (a "butterfly" cut.) Set aside.
In a shallow baking dish, mix the lemon juice, EVOO, oregano, garlic and white pepper and whisk to blend well.
Place the butterflied chicken into the marinade and stir or shake the dish to ensure marinade covers all parts of the chicken. Cover and refrigerate between two and four hours.
Preheat oven to 375 degrees.
In a small bowl mix the kalamata olives, feta cheese and sundried tomatoes.
Remove chicken from marinade and lay "butterfly open" on a cutting board.
Spoon 1/4 of the feta mixture onto one half of the butterfly, then fold the other half on top.
Use toothpicks to securely close the seam so the filling does not pour out during the cooking process. Repeat with the other three chicken breasts.
Place stuffed chicken breasts on a parchment-lined baking dish or deeply-lipped pan and roast in the oven for approximately 40 minutes, or until juices run clear when the chicken is pricked at it's thickest part.
Toothpicks can be removed during the cooking process once the edges have sealed closed, or can be removed after the chicken has been taken from the oven. If leaving the toothpicks in until the end, watch them and baste with a little bit of water if they begin to char.

Fresh Tomato Salad

2010-03-28T16:49:00.000-07:00

One of our family's favourites, and so simple (really - you can't go wrong with only four ingredients). Great on a hot summer day, as it just bathes the tongue with flavour especially if tomatoes are in season in your area.

Ingredients

1 pint of cherry or grape tomatoes
1 ball of buffalo mozzarella
About 15 fresh basil leaves - more or less depending on size
A dash of extra virgin olive oil

Directions

Wash tomatoes thoroughly, quarter them and add them to your salad bowl.
Dice the buffalo mozzarella into small cubes - about 1cm in size works well - and add to the bowl with the tomatoes.
Wash the basil leaves and dry them, then rip roughly by hand and toss into the salad bowl.
Just before serving, splash with a small amount of EVOO and toss gently. Enjoy!

Greek-style Potatoes with Thyme

2010-03-28T16:39:00.001-07:00

This simple recipe will make soft and rich roasted potatoes, unlike some of the more traditional dry-roasting recipes, which tend to make for tough outer skins and dry inner flesh.

Ingredients:

5 - 6 large white potatoes
2 cups of vegetable broth
1/2 cup of olive oil
2 cloves of garlic
The juice of one lemon
The leaves from 5 - 6 branches of thyme

Directions

Preheat oven to 350 degrees.
Wash and dice potatoes into roughly 1 - 2" cubes, leaving the skin on. Pour the potatoes into a glass casserole dish and set aside.
In a medium sized bowl, combine all remaining ingredients and use a hand blender to thoroughly combine the oil with the broth and lemon juice, as it will naturally attempt to separate.
Pour the broth mixture over the potatoes and stir to ensure that all the potatoes are coated in the sauce.
Roast in the oven for an hour and a half to two hours, stirring to re-coat the top potatoes each half hour.

Makes an excellent side-dish for Greek dishes and also complements traditional "meat and potato" meals (roast chicken, barbecued steak, etc.)

Simple Vegetable Broth

2010-01-21T07:53:00.000-08:00

This recipe was used to create the stock needed for both the soups we created at my Soup Making class at Tecumseh Community School, and will make between 16 and 24 cups of stock depending on how long you simmer it.

Ingredients:

2-3 medium onions, quartered (keep the skins on as they will colour the stock.)
3 carrots, peeled, broken in several pieces
3 stalks celery, broken in several pieces
6 dehydrated mushrooms
1 sprig thyme
2 bay leaves
6 garlic cloves, unpeeled (More if you like)
6-8 peppercorns
1-2 tsp of salt, to taste
2 to 3 quarts of water

Helpful Hint: making vegetable stock is a great way to clean out your vegetable crisper. Most vegetables can be used to make broth with the exception of crusiferous veggies like cabbage, broccoli, and cauliflower, which will overpower the broth.

Directions:

Place the fresh vegetables into a large heavy pot and cover with cold water by about two inches.
Bring to a simmer over medium heat and skim off the impurities that rise to the top - this should take about five minutes.
Add the remaining water, herbs, dried mushrooms and peppercorns, partially cover and maintain at a very slow simmer for five hours. If the water level gets too low, add boiling water to the pot, skimming as necessary.
Taste the stock. Add salt if necessary and desired. If the flavours in the stock are not strong enough, leave it partially covered for an hour or two longer, reducing the liquid.
Strain the vegetables from the pot and let cool to room temperature.

Helpful Hint: For a more robust stock, roast the vegetables first in a lightly oiled roasting pan, stirring occasionally to ensure the vegetables don't burn. After transferring the vegetables from the roasting pan to the stock pot, don't forget to deglaze the pan. There's a lot of flavour in there that would taste fabulous in your stock.

Hearty Winter Vegetable Soup with Beef

2010-01-21T07:47:00.000-08:00

This basic soup can be made with any combination of fresh or frozen vegetables, and tastes lovely with shredded chicken in place of beef. It’s a perfect soup to change with the seasons, so look for fresh seasonal vegetables to reinvent this soup several times a year. The recipe as shown below, which was used during my Soup Making class at Tecumseh Community School, will make between 12 and 16 cups of soup depending on the type of vegetables used and how long you choose to simmer it - enjoy!

Ingredients:

2 tablespoons plus 1 tablespoon of olive oil
1 lb of beef, cut into bite-sized cubes
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
5 cups of vegetable broth
3 cups of water
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
6 cups mixed winter root vegetables such as carrots, potatoes, turnip, squash, parsnips, zucchini, etc.
1 cup of frozen peas and 1 cup of frozen corn

Directions:

Add 1 Tbsp of oil to a frying pan and heat over medium-high heat. Add the beef a few pieces at a time, browning each side before removing it to a small bowl. Repeat until all the beef is browned, then add ½ cup of vegetable stock to the frying pan to deglaze it – be sure to scrape the bottom of the pan thoroughly to get up any bits of remaining beef. Add the resulting liquid to the bowl with the browned beef.
Heat 2 Tbsp of oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, for 5 to 8 minutes or until onions are translucent, and then add the browned beef and deglazing liquid.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add root vegetables to the pot, and return to a simmer. Cook, uncovered for 35 to 45 minutes or until vegetables are tender. Add frozen peas and corn, and cook for an additional 10 minutes to heat through before serving. To thicken your soup, continue to simmer for several hours – as the potatoes break down and the broth cooks off your soup will thicken into an almost stew-like consistency.

Curried Squash and Coconut Soup

2010-01-21T07:40:00.000-08:00

This lovely, creamy soup is the perfect starter to an elegant meal, and could also be featured as the main course accompanied by freshly baked bread and a light salad. The recipe as shown below will make between 8 and 10 cups of soup depending on the size of the squash used. Please note that this soup is quite similar to an earlier recipe that used roasted hubbard squash, but tweeked to allow you to make it with just the stove top. This was the exact recipe we used at my Soup Making class at Tecumseh Community School - enjoy!

Ingredients:

1 head of garlic
1 large squash, peeled and cut into roughly 1” - 2” chunks
2 Tbsp butter
1 large sweet onion, chopped finely or pureed in a food processor
2 Tbsp plus a drizzle of olive oil
1 can of coconut milk
3 cups of vegetable broth
2 cup of apple juice
¼ tsp cinnamon
2 ½ tsp curry powder
¼ tsp freshly grated 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 aluminum foil, and roast for 45 minutes.
Bring a large pot of water to a boil, add the chunks of squash, and boil from 10 -15 minutes or until tender. When cooked, drain the water and remove cooked squash to a large mixing bowl. Add butter and mash until smooth and creamy.
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. Mix roughly with a large spoon and set aside.
In a large pot, add 2 Tbsp of olive oil and gently caramelize onions over medium heat (about 7 minutes). Whisk in vegetable broth, apple juice and coconut milk and as the liquids begin a rolling boil, add the cinnamon, curry powder and ginger.
Reduce the heat to medium-low and gradually add the squash mixture, stirring and/or whisking until fully incorporated.
Cover and simmer over medium-low heat, stirring occasionally, for 20 to 30 minutes to allow flavours to combine and deepen.

Cranberry Shortbread

2009-12-14T08:36:00.000-08:00

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:

Preheat oven to 325°F (160°C).
Cream butter and sugar until light and fluffy. Mix in flour, a little at a time. Stir in Craisins® Sweetened Dried Cranberries.
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

2009-10-30T12:34:00.000-07:00

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:

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

Cinnamon Muffins

2009-10-25T08:56:00.000-07:00

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:

Grease a muffin pan or fill each cup with a paper liner.
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.
Fill muffin cups to the top (batter will be very thick and sticky).
Bake at 350F oven for about twenty minutes, then allow to cool for a few minutes.
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.
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.
Serve with tea and home made jam... yummy!

Crock Pot Italian Meatloaf

2009-10-06T10:58:00.000-07:00

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:

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.
Meanwhile, in skillet, heat oil over medium heat; fry onions, garlic and oregano, stirring occasionally, until golden, about 6 minutes.
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.
Cover; cook on low until thermometer registers 170°F (75°C), 6 to 8 hours.

Topping

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

2009-09-25T19:36:00.000-07:00

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

Preheat oven to 350 degrees.
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.
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.
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.)
Let cool in the pan for 10 minutes, then remove to a cooling rack.
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

2009-09-25T18:04:00.000-07:00

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

Preheat oven to 325 degrees
Combine flour, sugar, baking soda, salt, Cinnamon, cloves and nutmeg in a large bowl and mix well.
Blend oil and eggs until frothy, then add to the dry mix, being careful not to over mix.
Fold in apples and raisins.
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

2009-09-25T17:37:00.000-07:00

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

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

Directions

Preheat the oven to 375 degrees.
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.
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.
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.
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.
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.
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

2009-09-15T19:53:00.000-07:00

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:

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).

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.

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

2009-09-12T18:14:00.000-07:00

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

Adjust an oven rack to the middle position and heat the oven to 375 degrees.
Grease a 9" by 5" loaf pan and set aside.
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
Pour the batter into the prepared loaf pan, spreading it to the corners
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.
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.
Cool the bread in the pan for 5 minutes, then turn it out onto a rack. Cool completely and slice as desired.

Julia Child's Boeuf Bouguignon

2009-09-12T17:23:00.001-07:00

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:

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.
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.
Preheat oven to 450 degrees.
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.
In the same fat, brown the sliced onions and carrots. When done, pour out the sauteing fat.
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.
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.
Remove the casserole, and turn the oven down to 325 degrees.
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.
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.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and bacon to it. Distribute the Brown-braised onions and sauteed mushrooms over the meat.
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.

Julia Child's Brown-braised Onions

2009-09-12T17:13:00.000-07:00

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

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:

Heat butter and oil in a 9-10" enameled or non-stick skillet over moderate heat until bubbling.
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.
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.
Remove the herb bouquet, and serve them as they are or as described at the top of this recipe.

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

Julia Child's Sauteed Mushrooms

2009-09-12T17:01:00.000-07:00

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:

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.
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.
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.

Broccoli Cheese Soup

2009-09-03T16:33:00.001-07:00

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

Heat olive oil in a small skillet over medium heat. Add onion and saute 5 minutes or until onions are translucent, then set aside.
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.
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.
Add broccoli florets, carrots and onion, and continue simmering for 30 minutes more.
Season with nutmeg and pepper, then puree roughly with a hand-blender directly in the pot.
Gradually stir in cheeses until they are incorporated/melted.
Serve with crusty bread or home-made cheese loaf... delicious!

"Peaches and Cream" Tart

2009-08-30T20:12:00.000-07:00

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

Preheat oven to 400 degrees.
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.
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.
Place the peeled and halved peaches (cut side up) into the crust and sprinkle with 3/4 cup of sugar and cinamon to taste.
Bake for 15 minutes while completing step 6, then remove from oven.
Beat the eggs until well blended but not frothy, and gradually add the vanilla yogurt, sour cream and vanilla extract, stirring well to blend.
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.
Return the tart to the oven and bake for a further 35 - 40 minutes, or until the custard is set and begins to brown.
Remove from oven and allow to cool before enjoying.

Chris's Homemade Caesar Salad

2009-05-05T17:14:00.000-07:00

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

Cut, wash and dry the romaine lettuce, and set aside.
In a large bowl pour the olive oil, Worcester sauce and lemon juice and mix well.
Add the garlic, mustard and the egg yolk and blend thoroughly.
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.
Grind some black pepper over the dressing and blend, then add the romaine leaves and toss well to coat each leaf.
Sprinkle some Parmesan, pepper and croutons over the top of the tossed salad for garnish and serve.
Be prepared to offer mints to everyone after dinner!

Tomato, Mozzarella & Basil Tart

2009-05-05T17:00:00.000-07:00

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

Line a high-sided cookie sheet with aluminum foil and set aside.
Slice the tomatoes into medium-thin (about 1/4") slices.
Slice the mozzarella into slices roughly the same size as the tomatoes.
Wash the basil and pat it dry.
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.
Drape the puff pastry across the sheet, and leave any excess pastry hanging over the edges.
Spoon the basil pesto over the bottom of the tart, smoothing it out so the entire base of the tart is covered.
Begin layering the tomato, mozzarella and basil one at a time, in rows, until the tart is full.
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.
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

2009-04-22T19:58:00.001-07:00

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

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)
In a mixing bowl, cream together mayonnaise, sour cream, crumbled blue cheese, lemon juice, a pinch of salt and cracked black pepper to taste
Once it has cooled, stir in 1/3 cup of reduced beer, and refrigerate mixed dressing until ready to serve
Toast pecan halves in a medium non-stick pan until lightly toasted but not burnt
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
Lay the glazed pecans on parchment paper in a single layer to cool and crisp up a bit
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

Place flour, salt & cayenne in a bowl & mix well
Ass the beer and stir until just incorporated. Mix no more than necessary to prevent dissipation of the bubbles
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.
Cut haddock into 3" pieces and season with sea salt and cracked black pepper to taste
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
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
Lift fish out of the oil using tongs and lay them on paper towels to drain
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)
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!

Shrimp Curry with Spinach, Rice & Lentils

2009-04-13T18:11:00.000-07:00

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

Preheat oven to 350 degrees.
Add olive oil to a large skillet and add 1 of the onions & 2 cloves of garlic over medium heat until translucent.
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.
Add the chopped spinach and stir to mix thoroughly.
Stir in the cooked brown lentils.
Shake two of the cans of coconut milk to blend thoroughly, then add to the skillet and mix well with the rice, beans & spinach.
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

De seed the hot chilies, and soak in 1/2 cup of boiling water until steps 2-5 are completed.
Add vegetable oil to a large skillet and saute 1 of the onions and 2 cloves of garlic over medium-low heat until translucent.
Stir in Tandoori Marsala and 3 tsp Curry powder, and saute for 4-5 minutes more.
Add the tomatoes and stir well, cooking 2-3 minutes more.
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.
Remove the hot chilies from the water and chop finely, then add to the pan.
Approximately 5-7 minutes before serving, add the shrimp and stir occasionally until each shrimp is opaque.
Serve over Spinach Rice & Lentils.

Steamed Basa with Veggies and Noodles Romanov

2009-04-03T18:25:00.000-07:00

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

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.
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.
When thoroughly coated, pour both veggies onto a baking sheet and flip the brussel sprouts so they lay cut side down.
Roast in the oven for 25 minutes, or until they're softened and browning.
While the veggies roast, cut the lemon into thin slices and lay in an overlapping layer on the bottom of a steamer basket.
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.
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!
Add the egg noodles to the fuller of the two pots, boil and drain when al dente.
Melt the butter in your recently drained noodle pot and add the garlic, sauteing over low heat until just softened and fragrant.
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

2009-03-29T19:49:00.001-07:00

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

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.
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.
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.
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.
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.
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.
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???
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

2009-01-31T19:05:00.000-08:00

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:

Rehydrate the sun dried tomatoes by soaking them in boiling water for 15 minutes.
In a food processor, puree the rehydrated tomatoes, 1/4 cup of olive oil, garlic, basil and pepper.
Spoon the tomato mixture over the shrimp and marinate for 30 minutes.
Peel the sweet potato, and slice into 1/2" disks.
Wash the zucchini and slice into 1/2" disks.
Wash and trim the ends off the green beans.
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.
(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).
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.
While the veggies are roasting, clean and quarter the mushrooms.
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.
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

2009-01-29T13:54:00.000-08:00

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:

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.

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

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.

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

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.

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.

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

2009-01-24T17:06:00.000-08:00

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

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

Chinese Hoisin Stir-Fry

2009-01-18T16:06:00.000-08:00

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

2009-01-14T13:04:00.000-08:00

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

2009-01-14T12:59:00.000-08:00

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.