Seafood Stew

I could eat this often.  It's sooooo easy and sooo good.  It's almost necessary to serve it with some crusty bread and a glass of wine.   Again, my kids gobbled this up without hesitation, minus the glass of wine.  It was just one of those rainy, not so warm days that called for something warm and soothing.
There are so many other things you could put in this to tempt your tastebuds.  Fennel would be nice, but not always child friendly, which is why I stuck to fennel seeds, which by the way, are necessary in this.  Scallops, clams, or any other firm fish would work beautifully. I opted out of putting chili flakes in to save  little mouths but I would totally do it next time.  I had a few other extras I tossed in just because they were in the fridge.  I added swiss chard but you could add spinach or leave it out all together.  This is good all year round and so totally satisfying.

Fish Stew


Serves 4

1 tbsp Olive Oil
1/4 cup onion, chopped
1 celery stalk, chopped
1 med carrot, chopped
1 large or 2 med potatoes, diced
3 cloves garlic, chopped
1/4 tsp fennel seeds, crushed
1/2 cup white wine
1/2 cup low sodium chicken or fish broth
2 tbsp tomato paste
1 can good tomatoes
6-7 oz firm white fish, cut in chunks
12 shrimp (I leave the shells on to keep them moist)
Salt & Pepper
Parsley
Chili Flakes (optional)

Heat olive oil in a deep sided pan or large pot over med high heat.  Add onion, carrots and celery, season with salt and pepper to taste and saute for 2-3 minutes.  Add potatoes, garlic and fennel seed and cook for an additional 5 minutes.  Add white wine, broth and tomato paste.  Cook until tomato paste is dissolved.  Add tomatoes and gently break them up.  Simmer for at least 20 minutes.  Add the fish and the shrimp and simmer until just cooked. Check for seasoning and add if necessary.  Serve immediately and garnish with a little fresh parsley.

Smoked Trout Spread

It was my uncle's 65th birthday dinner and I was asked to bring an appie.  I pondered for a day or two and then I remembered how good the smoked trout spread was the last time I made it.  Problem was, I couldn't remember what I put in it.  I winged it again and I think I was pretty close.  It must have been good because my 2 and 5 year old were gobbling it up!  Who knew they liked smoked trout?! This time I took a picture and wrote down the ingredients.  It's tasty, mildly smoky, creamy, salty and gone within minutes of serving it.
I used what I had on hand and don't know if I'd change anything.  I love all of these flavors.  Clearly I don't smoke my own fish but I do use a fairly local product.  I'm sure smoked salmon would work beautifully in this recipe as well.   I love serving this with cucumber slices, melba toast or crostini.  Endive spears would be good too.

Smoked Trout Spread

8-9 oz Smoked Trout 

3-4 oz Cream Cheese

1 tsp dried dill 

1 tbsp capers

1 tsp lemon rind

1-2 tsp lemon juice (to your taste)

2 tsp horseradish

small handful of parsley

grind of fresh black pepper

Throw all ingredients into the food processor and blend until smooth.  Add salt if necessary (watch out though because the trout may be salty).  Serve with crudites or crackers.  Will keep well for 2 days in the fridge.

Grilled Veggies with a Twist

Simple.  It doesn't get any easier and you may ask why I am blogging about something so brutally simple.  Well, it's just that whenever I put these out on the table, there are ooohs and aaahhhss....  I guess it's the presentation.  So that's what I'm doing today.  Giving you another way to present grilled vegetables.
I used Feta in this photo but I've also used Goat Cheese in the past and it's super delicious and gets soft when it's warm.  I always use Basil because that's my favorite.  Sometimes I use red peppers and sometimes I grill red onions.  Whatever tickles your fancy.  I never over-grill my veg though.  I don't like them mushy, I want some texture.  You can also prepare this an hour or two before and serve at room temp and treat it like a salad.  I can't give you exact measurements because I don't have any.  I wing this...how could you not?!

Grilled Veggies with a Twist


Assortment of vegetables (peppers, zucchini, asparagus, onion, eggplant, mushrooms)
Olive Oil
Balsamic
1 clove of garlic, chopped
salt & pepper
Feta Cheese
Kalamata Olives, chopped or sliced
Fresh Basil, torn

In a dish combine sliced veggies with a drizzle of Olive Oil, a drizzle of Balsamic, chopped garlic and season with salt and pepper.  Toss to coat, marinate if possible for an hour or so.  When you're ready to grill, toss the vegetables on the bbq and set the dish aside.  Grill to desired doneness.  Once veggies are ready to come off, put them back in the bowl or dish and the heat will help absorb any dressing remaining.  Place on a platter, sprinkle with feta, olives and basil.  Drizzle any remaining dressing on top.

Oven Roasted Tomatoes

Tis the season for Tomatoes.  In a couple of weeks, everyone's plants are going to be packed with those gorgeous red jewels.  An overabundance isn't a bad thing.  You can make chutney, tomato sauce, antipasto (the condiment), or roast them, just as I did.  This takes even the most bland tomato and turns it into a sweet little nugget.
I've popped these in my fridge drizzled with a little olive oil and they'll keep for about 5 days, if they last that long.  Pop them into a sandwich, toss them into pasta, place them along side some cheese on a cheese platter, pile them into a salad (roasted caprese) or whiz them into a soup.  Endless possibilities.  Today they got tucked into my husbands sandwich and tomorrow they'll probably make their way onto crostini, with either goat cheese or Ricotta and some fresh basil

Oven Roasted Tomatoes


Tomatoes (I used Roma aka Plum)
Olive Oil
Salt
Pinch of dried Oregano and/or Basil
Fresh Thyme springs

Pre-heat oven to 275 degrees.  Slice the tomatoes in half and place in a baking dish or on a baking sheet and drizzle with olive oil and sprinkle with a little salt, and herbs  Roast for 3-5 hours, checking after 3, or until most of the moisture is absorbed.  Store for up to 5 days in the fridge.

Nana's Spaghetti Sauce

Well, I apologize for not posting anything for the last 2 weeks but I was enjoying a 'staycation' on Mary Lake.  My parents live 15 minutes from our house and have a small but fully functional in-law suite on their house that they use for company.  Myself, my 2 kids and my husband moved in.  We originally said we'd stay for 5 days, which turned into 7 days, then 10.  It's hard to leave such a beautiful spot.  Easily my favorite place on earth.  Anyhow, I had very little access to my computer, therefore no posting.

When my husband and I started camping, we always brought along my Nana's Spaghetti Sauce.  I can still remember calling her for the recipe 7 years ago.  When she passed away, I decided that would always become a staple on our camping trips.  I knew it froze really well and actually tasted even better after the freeze, so I decided that's what we'd take.  It's now become a tradition.  In a couple of weeks we have a 'mother/daughter' camping weekend.  We started this last year and we young mommas take our wee girls and our own enthusiastic momma's with us.  I'm on spaghetti sauce again with no complaints.  

This sauce isn't your typical spaghetti sauce.  I always found this recipe to be so far from what I had always made.  I don't really know what makes it so tasty, but it is.  Like I said, the flavors always seem better after it's been frozen.  It calls for canned mushrooms which I shudder to think about but when Nana made it, that's what was in it and it was good!  I have in the past sauteed my own and added them in but for camping, I'm going all out with the canned mushrooms.  We're a classy bunch on this trip.  Instead of a photo, I have added Nana's original recipe.  I can barely read it these days but I've made it so many times that I know what's in it.  It makes a big batch.  Here's the recipe word for word.

Nana's Spaghetti Sauce


1 lb ground lean beef
1 lb ground lean pork
2 onions, finely chopped
4 cloves of garlic, minced
1-680ml  spaghetti sauce
2-398ml  tomato sauce
8 peppercorns (optional)
1 tsp dried oregano, or to taste
dried parsley, to taste (I use fresh)
1 bay leaf
1 tsp salt, or to taste
1-680ml tomatoes, drained and chopped
1 can mushrooms, drained

Brown meat in 1 or 2 tbsp of oil.  Add onions, lower heat and cook until onions are tender.  Add remaining ingredients and simmer gently 1 to 1-1/2 hours or until desired thickness.

p.s. it goes on to say that it should be served with a lovely greek or caesar salad and garlic bread.  I would have to agree.

Greek Quinoa Salad

With the heat comes salads and lot's of them.  This is a staple in our household.  If I don't use Quinoa, I use Orzo.  I have made this for years and always have requests for it.  It's full of healthy veggies and holds well in the fridge for at least 3 days.  I tend to make the day before to let the flavors mingle, and mingle they do.  

I will do my best to give you accurate measurements but this is one of those dishes that I wing every time.  If you want more cucumber, tomatoes or pepper then go nuts.  This is your salad so do with it what you want.  I prefer sweet onions over red, which I find to powerful, and on occasion I add green onions.  Sometimes I add chickpeas or fresh herbs or artichoke hearts.  Depends on my mood and what my taste buds are telling me they want.  The only thing I would recommend is that you use fresh lemon juice and not the dodgy stuff from a bottle.  Take the 30 seconds to squeeze the lemon and you won't regret it!  Also, the olives and Feta are salty, so start with a little salt and check your seasoning before you serve adding a little extra if you need it.  Remember you can add it but you can't take it away!

Greek Quinoa Salad


Serves 8-10

3 cups cooked Quinoa (or Orzo)
1/2 cucumber, sliced and quartered
1/2 pint cherry tomatoes, halved
1 red or green pepper, chopped
1/4 cup finely sliced sweet, red or green onion
1/2 cup feta, cubed or crumbled
1/2 cup kalamata olives
3 tbsp olive oil
1/2 lemon squeezed
1-2 cloves garlic chopped
1 1/2 tsp dried oregano
salt & pepper to taste
fresh chopped parsley (optional)

Combine first 7 ingredients in a bowl.  Combine the next 5 ingredients and mix well.  Pour over the salad and let sit at least 1 hour or up to 24 hours before serving.  Sprinkle in fresh herbs before serving and check your seasoning.