Stuffed Peppadews

What's a Peppadew you ask?  Well, it's the cutest little pepper that's sweet with a teeny bit of heat that is either pickled in a jar or in submerged in oil.  Easily available in the section where pick out your olives, marinated mushrooms etc.. You can also sometimes find them where you'll find other jarred pickles and olives.
This is another amazingly simple recipe but a delish one at that.  Fantastic on an antipasto tray or simply on their own....with wine of course.  I've said this before....it's too easy not to make.

Stuffed Peppadews

Make as many as you'd like.

Peppadews
Genoa Salami, sliced
Fontina, cubed

Cut the salami to fit into the pepper.  Half a slice should do.  Stuff it with a cube of Fontina cheese.  That. Is. It.

Warm Goat Cheese and Leek Spread

Is there anything better than warm cheese?  I think not.  Of course I'd say that about cheese, warm or cold.  Cheese kind of rules my world.  I'm not ashamed to admit it either.
On a cool evening while entertaining friends, why not whip this super simple but tasty warm spread?!  It's creamy, smooth, tangy and has the delicious mild flavour of leeks running through every bite. Perfect to serve with baguette, crackers, or crudites.

Warm Goat Cheese and Leek Spread

1 tbsp Olive Oil
1 large Leek, white and light green part, sliced lengthwise and rinsed well*
1 clove garlic, minced
3-4 springs fresh Thyme, removed from stem
Black Pepper
1 large log of Goat Cheese
1/3 cup cream cheese

Slice the clean halved leek into thin half moon.
Heat the olive oil in a skillet over medium heat.  Add the leeks and garlic sauteing for about 10 minutes, stirring frequently so they don't burn.  Toss in the Thyme and a good grinding of fresh black pepper.  Remove from the heat and let cool for a few minutes.
Meanwhile, combine the goat cheese and cream cheese together until smooth.  Add in the cooled leeks and combine.
Place in an oven proof dish.  Bake at 350 F for 15-20.  Serve.
*Make sure all to sand and grit are rinsed out of the leeks by running the halves under cold water.

Butternut Squash Apple and Aged Cheddar Soup

I'm going to cut straight to the point.  This soup is  really good.  Like lip smacking good.  What makes it incredibly delish?  The old English Cheddar I used.  Any old cheddar will suffice but try to find something that's good and sharp.
It was a cool Autumn day when I pulled this one out of my sleeve.  It started out with squash and apples and it was good, but I wanted something with a little zing...enter the Cheddar.  Good golly.  Fresh Thyme, smooth butternut squash, sweet apple and the bite from the cheese.  Hells yes.
Now, with Thanksgiving coming up this weekend, you should make this.  I am. Gobble Gobble.

Butternut Squash Apple and Aged Cheddar Soup

Serves 4

1 tbsp Olive Oil
1/2 large Butternut Squash (1 1/2lbs), peeled and cubed
1/2 large sweet onion, diced
1 garlic clove, minced
1 large Apple, peeled and diced
3 cups low sodium Chicken Broth
1/2 cup water
2 tsp real Maple Syrup
2 tsp fresh Thyme
3/4 cup Old Cheddar Cheese, grated (I used an old English Cheddar)
S&P to taste

In a large pot over medium heat, add the olive oil until it shimmers.  Add the squash, onion and garlic and cook 10 minutes, stirring frequently so it doesn't burn.  Season with a pinch of salt and pepper.  Add the apple and cook another 2-3 minutes.
Pour in the chicken broth, water, maple syrup and sprinkle in the Thyme.  Simmer for another 10 minutes or until the squash is soft when pierced with a knife.  Remove from the heat and let it cool for about 5 minutes.  Add the cheese and combine (don't add the cheese to the pot while it's still on the heat because it separates).
Puree the soup in batches in a blender.  Hold a tea towel on top of the lid when blending in case the soup is still hot!  The steam and soup can burn you if you don't.
Check to see if  needs salt and pepper.  Garnish with a little extra cheese and a few Thyme leaves if so desired.

Eggplant Parmesan

Once or twice a week we go vegetarian for dinner...meatless Monday if you will.  I suppose it's for health but it's also nice to have a break from the heavier protein that we usually indulge in.  That being said, this dish is one that I often make and we thoroughly enjoy.
I know most men would cringe at the thought of not having a piece of beloved meat slapped on their plate but I swear to you, this is just as satisfying.  I give you my word.  My man L.O.V.E.S this meal and he's still quite manly.
I try to keep this simple using simple ingredients.  As long as you stick to the basics, you can add anything else you'd like.  This is a delicious meal that never lets me down.
Unfortunately with the days getting darker faster, my photo's are missing the natural light that makes them look so pretty....you get the gist.

Eggplant Parmesan

12 Slices

1 large eggplant, cut into 12 1/2 inch slices
1/3 cup flour, lightly seasoned with salt and pepper
2 eggs, beaten
1 1/4 cup seasoned bread crumbs or seasoned Panko
Olive oil
3 cups marinara, homemade or store bought
Handful Fresh Basil, torn or 1 tsp dried
1 1/2 cups Mozzarella, grated
1/2 cup Parmesan, freshly grated

Pre-heat the oven to 425F.  Rub a large baking sheet with 1 tbsp of olive oil
Lightly season the eggplant with salt.  Set up a dredging "station" with flour on one plate, eggs on another and bread crumbs on a third.  Dip the eggplant slices into the flour, than egg, than breadcrumbs.  Place slices on the oiled baking sheet.  Spray the tops with a little olive oil or drizzle another tbsp over top.  Bake for 25 minutes, flipping after 15.
In large baking dish, spread 1/4 of the sauce in the bottom of the dish.  Place 1 layer of eggplant on the bottom, spread with half the sauce, half of the Basil, half of the cheese.  Repeat the layer one more time.
Turn the oven down to 350F.  Bake the Eggplant for 15 to 20 minutes.

Salad with Roasted Butternut Squash and Apples

Well, that was the fastest summer ever.  Here one day, gone the next.  However, I do love Fall.  I love the sweaters, the smell of the outdoors and the food.
I was asked to make a salad for my parents annual Pipe Fest, featuring my dads Pipe Band.  It's an all day event with food, friends and libation.  So with Fall in mind, I decided to do something with butternut squash, greens, apples, feta and a Maple Dijon vinaigrette.  Delish!
The ingredients can all be prepped ahead of time and assembled just before serving, which frees up time for cocktails! Amen!

Salad with Roasted Butternut Squash and Apples

Serves 8-10

1 small Butternut Squash, peeled, seeded and cut into 1/2 inch pieces
1 tbsp olive oil
1 tbsp Maple Syrup
Salt & Pepper
1/2 cup toasted walnuts
1/3 cup Pumpkin Seeds
1/3 cup dried cranberries
2 apples, cored and diced
3/4 Feta Cheese
10 cups mixed greens

Dressing
1/4 olive oil
2 tbsp maple syrup
3 tbsp apple cider vinegar
2 tsp Dijon mustard
1 clove garlic, finely chopped
Salt & Pepper to taste

Pre-heat the oven to 400 F.  Combine the butternut squash with olive oil, maple syrup and salt and pepper.  Roast for 35-40 minutes, gently tossing halfway through.  Once cooked, let cool to room temperature or refrigerate until ready to use.
To make the dressing, combine the olive oil, maple syrup, apple cider vinegar, Dijon, garlic and salt and pepper in a jar.  Shake.
In a bowl combine the butternut squash, apple,  nuts, seeds, cranberries, and feta.  Pour over dressing.

Pasta Caprese

It's tomato season...can you tell?!  It's all I can think about posting at the moment.  This is absolutely the best time to eat them.  Bright in colour, juicy and sweet unlike the winter tomato that is pale and mealy.  Gag.

Anyhow, I had made this a few times this summer with rave reviews.  It's absolutely stupid simple and so unbelievably delish.  I add no Balsamic vinegar and I don't apologize for it.  It doesn't need it.  The acid from the tomatoes creates an amazing sauce in combination with the olive oil and garlic.  This celebrates the individual flavours in their true form....and well, if it's a celebration, you should crack open some wine!

Pasta Caprese

Serves 4

2 cups mixed tomatoes, sliced into bite size pieces (cherry and regular)

1 clove garlic, minced

1/2 tsp salt 

Pepper

3 tbsp good extra virgin Olive Oil

1 ball of fresh mozzarella or buffalo mozzarella

Handful fresh Basil*

Fresh thinly sliced red chili (optional)

1 lb of fresh pasta, store bought or homemade

In a bowl toss together the first 5 ingredients and let sit at room temp for at least 30 minutes, to make the sauce.  The juices will come out of the tomatoes and combine with the olive oil.

Meanwhile, boil plenty of salted water and cook pasta until done. 

Put the torn or sliced mozzarella and sliced basil into the sauce. Add chili if using.

Drain the pasta.  Add the hot pasta to the bowl of sauce and toss so it's well coated.

Check for seasoning (salt & pepper) and drizzle a little extra olive oil before serving.  

Voila.  

*Slice or tear the Basil just before adding.  If you slice it too soon, it will start to turn dark.  Even better, if you own a ceramic knife, use that.  It won't cause the Basil to turn black!

Tomato Parmesan Quinoa Salad

Wow....good to be back.  It's been a kind of crazy summer with a lot of unexpected things popping up, which is why I've been absent from my beloved blog.  Onward and upward in the kitchen!

It's tomato time and nothing tastes better than a ripe in season juicy tomato.  With that, I give to you a ridiculously simple, minimal ingredient salad that celebrates the tomato.  I love this because of it's simplicity...it's letting the main ingredient shine.  If however you feel like jazzing it up, go for it but I chose to keep things uncomplicated.  Taking a hint from the Italians....

Be sure to give your tomatoes time to mingle at room temperature for a few hours to release their delicious juices which in turn creates the dressing!  No need to add vinegar...the acidity comes from the juices.  Rinse your Quinoa before cooking too.  It takes any bitterness out of it.

Let those tomatoes, olive oil, garlic and salt do their job mingling to create the dressing for the salad.....it's party time in that bowl.

Tomato Parmesan Quinoa Salad

Cooked Quinoa cooled, about 4 cups (be sure to rinse before cooking to remove any bitterness)
1 pint (2 cups) of cherry or grape tomatoes, halved
1 clove garlic, finely chopped
2-3 tbsp good olive oil
1 tsp salt
Fresh ground pepper
Parsley and Basil chopped
1/3 - 1/2 cup freshly grated Parmesan Cheese

In a bowl, toss together the tomatoes, garlic, olive oil, salt and pepper.  Let sit on the counter for at least one hour or for the afternoon.  The salt pulls out the juices of the tomatoes creating a dressing.
Add the quinoa, fresh herbs and Parmesan.  Toss together.  Best served at room temperature. Let it sit for 30 minutes if it's too cold.  Can be refrigerated for up to 3 days.

Bacon Tomato Caesar Pizza

It's been a few weeks since I've posted anything....was a tad under the weather with no appetite or urge to cook.  Sooooo not like me.  However, the urges are back.  Phew!

While cruising around Pinterest the other day I spotted a pizza that made me drool....  Must. Make. This. Pizza.  I found it on a blog, Bev Cooks and she calls it BLT Pizza.  I've adapted my version of her version.  I've never blogged about another blogged recipe (does that make any sense?) but I felt the need to share this.  It's super easy and really tasty.  I have however, changed up a few things...didn't make my own dough due the fact we needed to eat within the hour so I used  super thin Naan pizza crusts, I added extra garlic and instead of romaine, I added fresh Basil leaves.  Wicked tasty, warm, creamy and garlicky with pops of freshness from the tomatoes and Basil.  Undeniably nummy.

Similar to my Warm Potato Caesar Salad, you can use either homemade or store bought.  I opted for store bought out of ease and I used Renee's, which is my go to when I don't have homemade.  

I suggest making this...even my kids inhaled it.  BBQ it, bake it....whatever floats your boat.  Just make it.

Bacon Tomato Caesar Pizza

Makes 2 Pizzas

2 thin crust pizza crusts or 4 Naan

1/2 cup homemade or store bought Caesar Dressing (I used Renee's)

Pinch of Chili Flakes

1 clove garlic, finely chopped 

8 slices of good bacon, cooked and crumbled

1 pint of cherry tomatoes, sliced in half

2 cups Mozzarella Cheese, shredded

Basil Leaves, as many as you want

Preheat the oven to 425F....or your BBQ.

Combine the dressing, chili flakes and garlic in a bowl.  Spread on the pizza crusts.  Sprinkle with half the cheese, the tomatoes and bacon.  Tumble over the rest of the cheese.  

Bake for 8-12 minutes, keeping an eye on it after 8 minutes to make sure it doesn't burn.  Remove from the oven and scatter over the basil. 

Drool, slice, serve.

Simple Braised Leeks

The Leek....I always forget about the beloved leek and it's awesomeness.  One of my favourite ways to cook them is this simple way... with a little herb, a little vino and a smattering of fresh parm.  The beauty of this recipe is that it can be made ahead as well.  Served hot or at room temperature.  Both delish.
I adapted this recipe slightly from FineCooking and tweaked it, as I do.

Simple Braised Leeks

Serves 3 (doubles easily)

2 Large Leeks or 3 medium, white and light green parts only, quartered and rinsed well under water to get sand out
1 1/2 tbsp Olive Oil
5 sprigs of Thyme
1 tbsp white wine
1 tbsp water
Salt & Pepper
Freshly grated Parmesan Cheese

Pre-heat the oven to 350F.  In a cast iron pan or baking dish, place the leeks cut side down. Press the Thyme sprigs in between the leeks. Combine the Olive Oil, wine and water and drizzle over the leeks.  Sprinkle with a little salt & pepper. Cover the dish with a piece of foil and bake for 45 min.
Remove from the oven, take off the foil and place back in for 15 more minutes to caramalize.
Once done, sprinkle with Parmesan cheese and little extra Thyme if you'd like.
Can be made ahead up to 2 days.

Warm Potato Caesar Salad

I make this so often in the Spring and Summer, I can't believe I haven't shared this yet.  I should slap myself. My 5 year old thinks this is the cats meow and eats it like it's nobody's business. This salad never ever disappoints and I don't know anyone who doesn't like it...unless you hate Caesar and that's your crazy problem.
I like to make this at least 30 minutes before serving allowing the warm baby potatoes to absorb all that garlicky deliciousness.  I simply toss it, foil it and let it rest.  It's not supposed to be hot, but warm.
Now, the kicker.....use whatever Caesar dressing floats your boat.  I've used homemade http://delishdishcooks.blogspot.ca/2013/06/caesar-dresssing.html, semi-homemade (Epicure Selections) and  good quality store bought, in that case I use only Renee's Mighty Caesar.  Pick your poison and have at it.  Seriously, this is too easy and yummy not to make.

Holy Moly!  So pretty I had to use 2 pictures!!

Warm Potato Caesar Salad

Serves 6, as a side

1 1/2 lbs baby potatoes
6 slices of bacon or 2 - 1/2 inch slices of Pancetta diced, cooked until just crisp
2 green onions, sliced
1/2 to 3/4 cup Caesar Dressing, your choice

Boil or steam the baby potatoes until just tender.  Don't overcook. Once cooked, cut them in half, place them in a bowl with 3/4 of the bacon and green onions and all of the dressing.  Toss to coat and cover with foil for about 30 minutes.  Garnish with the rest of the bacon and green onion.

Greek Salad

I know, I know...Greek Salad.  How hard can that be?  Well, it's not and it's hard to believe I've been making this for years and years and I've never posted this.  I guess I assume everyone knows how to make a good Greek Salad.  However, I think there's still a lot of people using bottled dressing and I beg of you to stop and make your own.  It takes seconds and it's far healthier for you with no additives, extra sodium or preservatives.  Also, there's no lettuce in this recipe.  This has more of the classic Greek feel to it.  I'm keepin' it real people.  Real good.
Make this at least an hour before serving and no less.  All the delicious natural juices from the veg will mingle with this super simple dressing and create something magnificent.  Call me dramatic if you will, but it's food and I get a little crazy talking about it.
P.S. Once the dressing is made, it may taste too lemony with not enough seasoning.  Just remember, it's going to mingle with all of the other ingredients which completely transforms it.  Let the salad sit and do it's thang.

Greek Salad

Serves 4-6

1 1/2 tbsp fresh squeezed Lemon juice
2 1/2 tbsp good Olive Oil
1 clove garlic, minced
1/2 tsp dried Oregano (Greek if you can get it)
Pinch of salt & pepper

3 ripe tomatoes, seeded or 2 good handfuls of cherry tomatoes, halved
1/2 large English cucumber, cut into bite size pieces
1 bell pepper, whatever colour, cut into bite size pieces
1/4 red or Vidalia onion, thinly sliced
1/3-1/2 cup Feta cheese
Handful of Kalamata olives, pitted and halved
Salt & Pepper to taste

In a small bowl, combine the lemon juice, olive oil, garlic, oregano and a pinch of S&P.  Set aside.
In a large bowl, combine the rest of the ingredients and pour the dressing over top.  Keep it cool and let it sit for at least an hour.  Taste for seasoning just before serving and add salt and pepper to taste.

Turkey Kofta over Quinoa "Tabbouleh" with Feta

You know when you make something and you are anticipating the flavours to be exactly how you imagined them?  I experienced the sheer joy of wanting this to be good and it turned out great.  A wee pat on the back...don't mind if I do.

I'm essentially giving you two recipes here.  They don't necessarily need to go together but if you're so inclined, they work together brilliantly.  Massive fresh flavours from the Quinoa, warm and bright from the Kofta and to round it all out, a fresh, tangy, garlicky yogurt sauce.  My other half, ate his serving of Quinoa and then finished off the bowl, claiming he was "just really hungry."  Pretty sure it was just because I made it and it was delicious.  That's my story anyhow. My blog, I'm taking the credit....he will however, argue this.

You can use ground beef or lamb in place of the Turkey but I was looking for something lighter.  Remember, Turkey is lean and you don't want this to dry out.  Don't use extra lean Turkey if possible.  *If using Turkey, add a 1-2 tsp olive oil to the mixture. Beef and Lamb won't need the added olive oil.  Tabbouleh is traditionally made with Bulgur but I'm not a huge fan which is why I opted for our beloved Quinoa.  Also, Feta isn't normally used but I wanted the salty creaminess of the cheese...it's cheese.  Need I say more.  

Now, go make this.


Journey through the photo's...they all looked so good I couldn't choose.

Ridiculous freshness.  Ridiculous.

Did I mention this meal is healthy too!  Seriously, I wouldn't lie.

What it looked like before we dove face first into it.  No regrets.

Turkey Kofta over Quinoa "Tabbouleh" with Feta

Serves 3 (with leftover Quinoa, maybe)

Quinoa Tabbouleh (can be made in advance)

1 cup uncooked Quinoa
1/2 cup green onion, sliced
1 clove garlic, minced
2 cups English cucumber, seeded and cut into bite size pieces
1 pint cherry tomatoes, halved
1/4 cup fresh Mint, finely chopped
3/4 Italian Parsley, chopped
2 tbsp fresh Lemon juice (about 1 lemon)
2 tbsp good olive oil
1 tsp salt
fresh ground pepper
1/3 cup Feta cheese, crumbled

In a medium pot, add 2 cups water and 1 cup Quinoa.  Bring to a boil, reduce the heat to low, put a lid on and cook for 15 min.  Remove from the heat and let cool.
Once the Quinoa has cooled off, add all the ingredients, except the Feta.  Toss to combine.  Garnish with the cheese.  Keep cool until ready to serve.

Garlic Yogurt Sauce (can be made in advance)

1 cup **Greek Yogurt
1 clove garlic, minced
2 tsp fresh lemon juice
1 tbsp fresh Parsley
Pinch Salt & Pepper

Combine the ingredients and refrigerate until ready to serve

Turkey Kofta (make at least 30 minutes in advance)

1 lb ground *Turkey (can substitute with ground beef or lamb)
1 tsp olive oil
1 green onion, finely chopped, green and white parts
1 tsp Cumin
1/4 tsp Allspice
2 tbsp Parsley, finely chopped
1/2 tsp salt
Pinch chili flakes (optional)
6 Wooden skewers (soaked in water for 30 min) or metal skewers

Combine all the ingredients in a bowl.  Divide into 6 portions.  Form an oval "meatball" and place on the skewer.  When they're all done, place in the fridge for at least 30 minutes.
Pre-heat the Grill.  Gently place each skewer on the BBQ and cook, turning occasionally to brown all sides, about 10 minutes, or until cooked through  Be careful with the wooden skewers, they burn easily and will break off.
Serve with Salad and Sauce!

Artichoke Olive Melts

You know those recipes you try that have that "old school" feel and flavour to them?  This one rings true for me.  It reminds me of something I had as a kid but with a bit of a modern twist. They're delish....salty, cheesy and the perfect snack.  They'd probably taste great with a cold beer or a glass of wine....I'm guessing...just an assumption....I may or may not know this as a fact....

A good friend of the family was up for a few days, staying at my mom and dads and she whipped these up as an appetizer.  Actually, she made them at home, froze them, travelled here and baked them....they turned out great and disappeared quickly.  Patti, has updated the original recipe and added artichokes, which is the modern twist.  The only thing I added that strayed from her recipe was a minced clove of garlic because of my insane love of the clove....as well, some fresh Parsley but only because I had some.

These freeze beautifully and make for a super quick appetizer for company or an easy snack when the need strikes. My son loves these and now that I've got them on hand, he can have them whenever he wants.
*Once they're assembled, cut into quarters, freeze flat on a baking sheet.  Once frozen, pop them into a zip top bag.  Bake at 400F for 10 minutes! Voila!

Artichoke Olive Melts

Makes 64

1/3 cup good mixed olives, chopped
3-4 canned artichoke hearts, chopped
1/3 cup green onions, finely chopped
1 clove garlic, finely chopped (optional)
1 1/2 cups old Cheddar cheese, grated
1/2 tsp curry powder
1/4 tsp salt
1/2 cup Mayonnaise, regular or light
Fresh Parsley, finely chopped (optional)
8 English Muffins halved, Thin hamburger buns halved, or pkg small round Naan (President's Choice makes a nice one)

Combine the first 7 ingredients (and the garlic and parsley, if using)  in a bowl.  Spread evenly over the bread of choice and cut each into 4 pieces.  Bake in a 400F oven on a baking sheet for 10 minutes, or *freeze as directed above and bake as needed.

Marinated Flank Steak on Grilled Bread with Caper Mustard Vinaigrette

I've fallen in love all over again...with that strange cut of beef, Flank.  Holy moly.  The flank never fails me, ever.
I had a hankering, but I wanted a new marinade and for some unholy reason, I wanted this all piled up on gorgeous olive oil drizzled grilled bread.  Yep, this gal made it happen.  My other half was moaning while he ate, as he sometimes does, and the ridiculous look on my face was speaking volumes.  Beefy, beautifully marinated medium rare steak on a perfectly grilled piece of Artisan bread that's drizzled with good olive oil,  a bright and briny vinaigrette dripping over said beef, and sprinkled with a salty blue cheese.  Do I have your attention?!
I have adapted the vinaigrette from a Fine Cooking recipe with a few tweaks.  Let the steak marinate for at least 2 hours, up to 24.  Grill it only to medium rare and be sure to slice it thinly on the bias against the grain.
Now, go make this.

They both look so good I couldn't decide.....

Marinated Flank Steak on Grilled Bread with Caper Mustard Vinaigrette

Serves 3 (doubles easily)

2 cloves garlic, finely chopped
3 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
1 tsp Anchovy Paste (don't hesitate, it needs it)
1/2 cup Olive Oil
Fresh ground Pepper
1 lb Flank Steak
Artisan Bread, sliced into 3/4 inch slices
1 tbsp Capers, drained and rough chopped
1-2 tbsp Fresh Italian Parsley, chopped (not curly parsley)
Blue Cheese, Stilton or Cambazola


In a bowl combine the vinegar, garlic, mustard and anchovy paste.  Whisk in the oil.  Place the steak in a separate dish or a large zip top bag.  Reserve 1/4 cup vinaigrette and set aside.  Pour the remaining over the steak.  Marinate for at least 2 hours, or up to 24.
Heat the grill.  Add the steak and cook for about 6 minutes or until medium rare.  While the steak is grilling on one side of the grill, drizzle the slices of bread with olive oil.  Place them on the grill over medium heat and grill until toasted, making sure not to totally char them. You want some colour and crunch.  Remove the steak and the bread, allowing the steak to rest for 5 minutes before slicing, keeping it warm.  Meanwhile, add the capers and parsley to the 1/4 cup remaining vinaigrette.
Place a piece of bread on a plate.  Slice the steak against the grain, very thinly and pile up on the bread.  Drizzle with some of the Vinaigrette and juices from the steak.  Crumble over the blue cheese.
Pairs nicely with a simple tomato salad drizzled with a little good olive oil and sprinkled with salt.

Farro Salad with Artichokes

You can learn something new every day?  What about trying something new everyday?  I did that....it was Farro. Not that I didn't want to try it before but it just wasn't available in my area for the longest time. FINALLY, I found some.  Hallelujah.  

Farro is a whole grain that is an excellent source for complex carbohydrates. Farro is high in fibre and protein.  There's a carbohydrate in Farro called cyanogenic glucosides that has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels......just in case you were wondering.

I absolutely love this salad.  The Farro has a bit of a chew to it, a nutty flavour and is quite filling.  The combination of the green beans and artichoke hearts just works and gives the salad a nice texture.  I couldn't get enough of this salad.  In fact, I wasn't even going to blog about it but after tasting it, knew I needed to share.  I'd done something very right here.  This will be a staple on our table, especially with the warmer weather coming.  

Farro Salad with Artichokes

Serves 6-8, as a side

1 1/2 cups uncooked Farro, cooked according to directions
2 tbsp Olive Oil
2 tbsp good Balsamic Vinegar
1 tbsp Dijon mustard
3/4 tsp salt
1 clove garlic, finely chopped
1 can artichoke hearts, chopped into bite size pieces
1 cup green beans, *blanched and cut into 1 inch pieces
handful cherry tomatoes, halved
2 green onions, finely sliced
1/3 cup Feta Cheese
Fresh Parsley, rough chopped

Once the Farro is cooked (read directions - different times for certain Farro), let it cool down in a bowl.
In a small bowl, combine the Olive Oil, Balsamic, Dijon, salt and Garlic.  Set aside.
When the Farro has cooled down, add the artichokes, green beans, tomatoes, green onion,  feta cheese and combine.  Drizzle over the dressing and sprinkle on some Parsley and toss gently.
Can be refrigerated for up to 2 days.

*Cook the green beans in boiling salted water for only about a minute.  Plunge into ice cold water to stop the cooking.  This will keep the beans a bright green and keep them tender crisp.  They shouldn't be cooked until soft.  You want the crunch!

Tomato Olive Bruschetta

I was having drinks and apps, discussing an upcoming trip with some fine ladies and my cousin Robin puts this out on the table.  First of all, we all ooooh'd and awww'd over the beauty of it and then we tasted it....holy flippin' delicious freshness!!!  Can you say love at first bite?!  This recipe sounds so basic but it's so dang good!

The fresh chili doesn't add fiery heat, it adds a subtle warmth.  If you're unsure of it's heat, try a tiny bit.  Use more or less to your liking but it does add an element that's almost necessary.

Fresh basil, juicy tomatoes, salty olives, warmth from the chili, and a touch of sweetness from the Balsamic.    Soooo good.  The mixture will sit for a few hours but don't add the chili or Basil until just before serving.  

p.s. There is no cheese in this...shocking, I know.  However, it's actually so good, I don't feel it needs any.  The flavours alone, are enough to keep it light and fresh.

Tomato Olive Bruschetta

Makes 14-18

1 small baguette, sliced into 1/2 inch rounds

Olive Oil

1 clove garlic, peeled

1 cup multi-coloured cherry tomatoes, halved and quartered

1/2 cup good Black and Green olives, halved and sliced

3 tbsp Extra Virgin Olive Oil

1 tbsp good Balsamic Vinegar

1-2 tbsp fresh red Chili, seeded and finely chopped (taste for heat and adjust to your liking - shouldn't overpower)

4-5 Basil leaves

Pre-heat the oven to 350F.  Place the baguette slices on a baking sheet and brush both sides with a little olive oil.  Bake 18-20 minutes, flipping halfway through.  Remove from the oven and rub the garlic clove on each piece.  Set aside until ready to use.  Can be done hours ahead.

In a bowl, combine the tomatoes, olives, olive oil and balsamic.  Give it a gentle toss and set aside for a couple of hours to mingle.

Just before serving, thinly slice the basil.  Add the chili and the basil to the tomatoes and gently combine.  Serve with the crostini.

Asparagus Prosciutto Tart

Hellllooooo Spring!  Thought you'd never show your face.  I was sick of the snow, the cold and "winter" food....  Hard to believe I could ever be sick of any food but I was craving lighter, fresher fare.  I've said it before and I'll say it again.  Longest.  Winter.  Ever.
One of my favorite parts of Spring is Asparagus.  I could eat it everyday, and admittedly, I do.  We eat it grilled, roasted, steamed, on pizza, in pasta, with eggs....you catch my drift.
This simple recipe is clean, fresh and light tasting.  It's got sweetness from the Asparagus, saltiness from the Prosciutto, tang from the mustard and creaminess from the cheese.  All good things.  Perfect as a lunch, light dinner with a salad or cut into "fingers" and served as an appetizer.  Happy Spring people.

Asparagus Prosciutto Tart

Serves 4 as a light main, or 10-12 as an appetizer

1 10x10 sheet of Puff Pastry
1 Egg, lightly beaten
1 1/2 tbsp Dijon Mustard
1/2 cup of Oka l'Artisan or Gruyere, shredded
16-18 Asparagus spears, ends trimmed
3 pieces of Prosciutto
1/4 cup Parmesan cheese, freshly grated
Fresh black pepper

Pre-heat the oven to 400F.

Roll out the pastry if it's not already done.  You can keep it in one sheet or cut it in half, as I did for the photo.  Score about 3/4 inch around the outer edge of the pastry with a knife, making sure not to cut though. With a fork, poke the inside of the pastry a few times.  Place on a baking sheet lined in parchment paper, brush the outer edges with the beaten egg and bake for about 12 minutes.

Remove from the oven, poke a few more holes in the middle if it's puffed up a bit and let cool for a few minutes.  Spread the Dijon over the inner area of the pastry, making sure it's even.  Top with the Oka or Gruyere, then the Asparagus.  Tear the Prosciutto over top and sprinkle over half of the Parmesan.  Bake for 18-20 minutes.
Sprinkle over the remaining Parmesan and a good grinding of fresh black pepper.

Rosemary Orange Marinated Olives

OK, not so much a recipe as it is a tip or a trick or the quickest thing you've ever made.  Flavour your olives and you won't believe the soiree in your mouth.  It's an unexpected bit of sass, if you will.  Big juicy, fresh, herby and delish.

Ideally, these should be done 1 day ahead, but if you've got no time, at least give them a few hours.  

Rosemary Orange Marinated Olives

1 Pint of mixed olives, with pits
1/4 cup olive oil
2-3 tsp fresh chopped Rosemary
2 tsp orange zest
squeeze of fresh orange juice
pinch of chili flakes, or more to taste

Combine all of the ingredients in a jar or bowl and refrigerate for at least 5 hours or even better, a day.  Serve at room temperature.

Honey Soy Salmon with Sriracha Mayo

By now you must know my obsession with Sriracha... I.  Love.  It.  I have a relationship with it ....it's my crack.  I've got my husband hooked now as well.  One of my favorite things to do with it is mix it with mayo and serve as a dip for poached shrimp or chicken or a spread for a sandwich or a burger.  I've already blogged about this simple condiment http://delishdishcooks.blogspot.ca/2013/02/spicy-mayo.html

We eat salmon once a week and it's usually flavoured with a little Dijon or Curry spices.  I needed something different but I was craving sweet and spicy.  Enter, this delish recipe, which I will make time and time again.  I've seen similar recipes but they didn't completely appeal to me so I came up with this.

Depending on your heat tolerance, you can tweak the Sriracha to your liking as well as adjust the lime.  I like the lime for a touch of acidity but didn't want it too strong.  By all means add more if you'd like.  I used a squeeze bottle to drizzle it on....just trying to be a little fancy schmancy but if you don't have one, a dollop right on top will do a body good.

Honey Soy Salmon with Sriracha Mayo

Serves 2

2 5oz pc Salmon
2 tbsp Soy Sauce
1 tbsp Honey
1/2 Lime, juiced
1 large clove garlic
3 tbsp Mayonnaise
1 tsp Sriracha
1-2 tsp Lime Juice
Sliced green onion


Combine the Soy, Honey, Lime Juice and Garlic.  Pour over the salmon and marinate for 20-40 minutes in the refrigerator.
Pre-heat the oven to 400 F.  Place the salmon in a dish and bake for 12-14 minutes.  Meanwhile, combine the mayo, Sriracha and Lime Juice.
Drizzle or dollop some of the mayo on the salmon and sprinkle with chopped green onion.

Dijon Tarragon Devilled Eggs

With Easter on the way and Spring finally showing it's sunny face, I thought I'd come up with something the incorporates both....or at least gives off the vibe.
A simple Devilled egg is delicious and a bit retro but you can dress them up and make them a little more current.  While this egg still has some simplicity, it's got a bit of zip and some bright flavours.

Dijon Tarragon Devilled Eggs

Makes 12 

6 Eggs, hard boiled and chilled down
3-4 tbsp good Mayonnaise
1 tsp Dijon Mustard
1 tsp capers, finely chopped
1 tsp dried Tarragon or 1 1/2 tsp fresh chopped
Salt & Pepper
Fresh Parsley, finely chopped

Halve each egg gently and put the yolks in a bowl.  Mash the yolks and add in the Mayonnaise, Dijon, Capers and Tarragon.  Gently mix and and season to taste with Salt & Pepper.
With a spoon or a piping bag, fill the egg whites with the yolk.  Sprinkle with a little fresh Parsley.

Tomatoes and Goat Cheese with Basil Vinaigrette

I'm slowly going into salad mode....this usually happens when the weather warms up, not that it has been.  My internal clock is telling me is should be but walking outside is telling me a different story.  So be it.  I will give the body what it wants.  That's salad.
This gorgeous plate of red, white and green couldn't be simpler or any more delish.  I didn't have to play around with this too much.  It turned out exactly the way I wanted it too.  I like it served as is but by all means spread the juicy tomatoes over some baby greens to fatten it up a bit.  The vinaigrette can be made ahead and would also be amazing drizzled over chicken, shrimp or fish.  It's got a pop of flavour that'll get your mouth singing....and hopefully the birds.

Tomatoes and Goat Cheese with Basil Vinaigrette

Serves 4

1/2 cup loosely packed Basil leaves
2 tsp white wine vinegar
2 tsp honey
1/4 cup good Olive Oil
4 ripe Tomatoes or a mix of small and large
2.5 oz or 1/2  140g package of soft Goat Cheese
Fresh pepper

In a blender, combine the basil, vinegar and honey.  Pulse a few times.  With the blender running, slowly add in the olive oil until it's smooth.  You may have to scrape down the sides once or twice.  Set aside.  This can be refrigerated for up to 24 hours.
On a plate, layer slices of the tomatoes.  Crumble the cheese over top and drizzle on the vinaigrette.

Cucumber Feta Salad with Dill

I'm doing an 8 Week Health Challenge which requires me to keep track of what I'm eating.  I'm not one for dieting, or diet food.  It's boring and it makes me cranky.  I've discovered good tasting healthy food doesn't need to be boring.  You can eat cheese.  You can indulge in moderation.  This challenge forces me to get a little creative with recipes.  In that case, it's not so challenging but fun....I'm food obsessed.  It's a sickness.

I came up with this recipe while craving something fresh, crisp and with loads of flavour.  The cucumbers give the perfect crunch, the lemon dressing is tangy, the feta lends that delicious saltiness, the slight sharpness from the sweet onion and the dill rounds it out perfectly.  I love this salad.

You get two pictures because it's just so pretty...perfect for spring!

Cucumber Feta Salad with Dill

Serves 4

1 1/2 tbsp Olive Oil
1 1/2 tbsp fresh squeezed Lemon Juice
Salt and Pepper to taste (remember the Feta is salty)
1 English Cucumber, sliced into rounds
1/4 small Sweet Onion, thinly sliced
2 ounces Feta Cheese in brine (Light or regular)
Fresh Dill

Combine the first 3 ingredients in a small bowl and set aside.
Place the cucumbers on a small platter or plate.  Top with the sweet onions and then the Feta cheese. Sprinkle over as much fresh dill as you like and drizzle the dressing over it all.  Voila.

Citrus Dressing

I'm fairly certain we're all longing for Spring to show it's beautiful face.  Enough of the snow, the cold and the dreary days. Old man winter can take a hike now.  Please and thanks.

With Spring on the brain, I'm moving away from hearty comfort laden foods and craving brighter and lighter fare.  I made a delicious salad with a vibrant and juicy dressing.  I drizzled this dressing over spinach and then tossed in orange segments, green onions, goat cheese and topped it off with a few perfectly seasoned seared scallops....YUM!  However, this would be delish in a kale salad or tossed with Quinoa or Couscous, dried cranberries, red onion, fresh Parsley and Feta Cheese.  Play with it!

Citrus Dressing

Makes 4 servings

2 tbsp fresh squeezed Orange Juice (I used Naval Oranges)

1 tbsp fresh squeezed Lime Juice

1 tbsp Honey

2 tbsp Extra Virgin Olive Oil

1 tbsp shallot, finely chopped
Freshly ground pepper

Combine all the ingredients in a jar.  Shake to mix.

Black Velvet

It's March.  It still feels a lot like January.  Longest.  Winter.  Ever.  It drives me to drink....no, not really but I do enjoy a tipple here and there.  So do the Irish and on that note, I give to you the Black Velvet.  Two things I would never ever think of combining would be Guinness and Bubbly but I did, and I'm shocked and delighted to tell you it's a delicious combination.  It's smooth, has some depth and the bubbly seems to pull out some fruitiness from the beer.  

This drink was invented in 1861.  I know some Guinness lovers (my dad) would probably cringe at this but they do actually drink this in Ireland....and now in my house.  Perfect for St. Patrick's Day!

 

Cheers!

Black Velvet

Champagne or Sparkling Wine

Guinness

Pour 1 part Sparkling Wine into a Champagne glass.  Carefully top up with 1 part Guinness.  Equal parts...how easy is that?

Shrimp Guacamole

Now, there's nothing wrong with good old Guacamole but why not add shrimp to liven things up a bit?!  Living on the edge.....

I'm pretty sure everyone has their own version of Guac and although this isn't authentic, it's tasty.  I poach the shrimp instead of buying pre-cooked, which always have a bit of a rubbery texture to me.  I also don't do  Cilantro so I use Parsley but you can totally substitute with your green of choice.  This is a simple dip but the shrimp adds just a little something different.  A little pizzazz, if you will.  This time of year, we could all use a little sparkle while we await the arrival of Spring......

Shrimp Guacamole

Serves 4-6 as an appetizer

6 large Shrimp, poached*

2 ripe Avocados, roughly mashed

1 green onion, finely sliced

1 tomato, seeded and finely chopped

1 clove garlic, finely chopped 

1-2 tsp Sriracha (depending on your heat tolerance)

1/4 tsp cumin

1-2 tbsp fresh Lime Juice

2-3 tbsp chopped Parsley or Cilantro

1/4 tsp salt

Freshly ground Pepper

Chop poached shrimp into small pieces.  Set 1/4 of them aside.  Add the others to a bowl.

Add the remaining ingredients to the shrimp and gently combine.  Taste for seasoning.  Add the rest of the shrimp on top to garnish.

*Bring a medium pot filled halfway with water to a boil.  Add half a lemon.  Turn the heat down to barely a simmer and add shrimp, making sure not to boil water.  Poach until curled and pink, 1-2 minutes.  Remove from water and let cool.

Kale Apple and Feta Salad

It's almost Spring....after Spring comes Summer....with Summer comes bathing suits.  On that note, it's time for some delicious salads.  This is one that I've been addicted to lately.  It's quick, it's easy, it's wicked healthy and by golly it's delicious.  

You can use any apple you like but I chose a Granny Smith.  Whatever apple you choose,  make sure it has a nice crispness.  Likewise with the walnuts....you can substitute with another nut or seed.  I've also added dried cranberries before as well.  

When it comes to Kale in a salad, you need to massage the leaves.  You heard me.  Massage.  Rub em'.  This helps to break down the kale a bit which helps with it's texture and with digestion too!  Make this salad 30 minutes ahead of time.  The dressing helps to gently wilt and mingle all the flavours together.

Nom Nom...

Kale Apple and Feta Salad

Serves 4 as a side or 2 as a main

1 tbsp Olive Oil
2 tbsp fresh Lemon Juice
1 1/2 tsp honey
Half bunch of Kale
1 Apple, diced
1 green onion, thinly sliced
1/3 cup feta cheese, crumbled
1/4 cup toasted walnuts
Salt and Pepper to taste

Combine olive oil, lemon juice and honey in a small dish and set aside.
Strip the leaves of kale off the hard stalk.  Either gently squeeze the kale in your hands or roll up a bunch of leaves and roll them back and forth on a cutting board to massage them.  Thinly slice the leaves and place in a bowl.  Add the apple, onion, Feta, walnuts and dressing.
Toss the salad well to distribute the dressing.  Taste for salt and pepper.  It may not need salt but will need some pepper.  Refrigerate for 20-30 minutes before serving.

Meatloaf Muffins

Who doesn't like cute things?  Kittens, puppies, babies...  Speaking of babies, a close friend of mine just had a new baby girl and I wanted to take them something for the freezer.  Something they can pop in the oven while juggling a newborn and  lack of energy.  These seemed like the right thing to do....little wee mini meat muffins.
You could absolutely use your  favourite meatloaf recipe or you can use this old school tasting recipe, which I have adapted from Ina Garten.  It's the recipe I go to, time and time again.  It's simple and classic. There is an additional step of sauteing the onions but it ensures you won't get chunks of raw onion throughout the meat and it keeps it deliciously moist.
These freeze well.  Just bake them as per the instructions, let them cool slightly, pop them into the freezer. *To re-heat, let them thaw slightly and then simply place them in a 350F oven for between 20-30 minutes, or until heated through.

Meatloaf Muffins

Makes 12

1 tbsp Olive Oil
1/2 large Sweet Onion, finely chopped
3 cloves garlic, finely chopped
1 tsp fresh Thyme, chopped
1 tsp salt
freshly ground Pepper
2 tbsp Worcestershire
1/3 cup low sodium chicken broth
1 tbsp Tomato Paste
2lb Lean Ground Beef
1/2 cup bread crumbs
2 eggs, beaten
1/2 cup Ketchup or Chili Sauce

Preheat the oven to 375F.
In a skillet over medium heat, add the olive oil, then the onions, garlic, salt and pepper and Thyme.  Cook stirring for a couple of minutes, making sure not to burn them.  Remove from the heat and the Worcestershire, chicken broth and tomato paste, stirring to combine well.
In a large bowl, tip in the ground beef, bread crumbs and beaten eggs.  Add the onion mixture to the meat.  With your hands or a fork, gently combine all the ingredients, making sure not to mash the mixture or it will become dense.
Lightly grease or spray the muffin cups.  Divide the meat between the 12 muffin tins.  Spread either the ketchup or chili sauce over each one.
Bake for 45 minutes, turning the pan once halfway through to ensure even browning and cooking.

*Once baked and cooled slightly, the meatloaves can be frozen and then re-heated in a 350F oven for 20-30 minutes.

Warm Caramalized Onion, Bacon & Gruyere Dip

Just when you thought your taste buds couldn't tingle anymore, I give to you this creamy, rich, smoky, oniony sweet, melt in your mouth dip...or spread.  Little piece of heaven right here.
A gal I haven't seen in years but have stayed in touch with through social media, kindly sent me this recipe.  In fact, she has sent me a couple and I will be blogging about them.  When she emailed me this, I immediately started drooling over the name and knew I had to make it ASAP.  I made the whole batch but froze half.  It freezes beautifully.  Now, once served it will disappear in a New York minute.  It's deadly good.  I actually heard moaning.
For best flavour results, make this earlier in the day or the day before, like I did....the flavours get more intense while they mingle.
Serve it with baguette, simple crackers or slices of crisp Granny Smith apple.

Warm Caramalized Onion, Bacon & Gruyere Dip

2 tsp butter
1 tsp Olive Oil
2 Spanish or Sweet onions (about 1lb), halved and thinly sliced
1/4 tsp sugar
1 tbsp Sherry Vinegar (a must)
1/2 tsp fresh Thyme, chopped
5 strips of bacon, cut into small pieces (I used Applewood smoked bacon)
3/4 cup shredded Gruyere Cheese
1/2 cup Sour Cream, light or regular, not fat free
1/2 cup Mayonnaise, light or regular, not fat free
4oz Cream Cheese, light or regular, not fat free (approx. 1/4 cup)
Fresh ground pepper

Melt butter with oil in a large skillet over medium high heat.  Add onions, sugar and salt.  Cook, stirring occasionally until the onions are soft and just starting to turn golden.  Reduce the heat to medium and cook, stirring until they turn a deep golden brown.  Stir in the vinegar, scraping the skillet to deglaze and pick up all the flavour.  Add the thyme.
Cook the bacon in a skillet until crisp.  Drain on paper towel.
Combine the cheese, sour cream, mayo and cream cheese in a medium bowl.  Stir in the onions bacon and pepper.  Transfer to a 2 cup baking dish.  Bake in a 400F oven for 20 minutes or until it's bubbly and the top is lightly golden.

 

Polenta with Shrimp, Leeks and Bacon

Ok, so browsing through Instagram, I came across a photo of Polenta with Shrimp and Chorizo...looked amazing.  So, I thought to myself, I need to make something like that but I have no Chorizo.  I have Bacon!  Pork and Shrimp?  Hells yeah...as if that's not delish.  Being the vegetable lover that I am, I thought Leeks and Tomatoes would do a body good.  They did.  This was comforting but not overly heavy.  Delish!
This dish comes together rather quickly.  Have everything prepped ahead of time and it'll be a breeze.  The Polenta cooks quickly and can be done while the shrimp cooks.  Just be sure to pull it off the heat as soon as it's thickened, toss in the butter and pop a lid on it.  The Parm can be added before serving.  I've kept the Polenta fairly light by using only water in it.  If you're making this for company, replace half the water with whole milk for extra richness.
Please read this recipe through before starting.  I've given directions for cooking both the Polenta and Shrimp at the same time.

Loooove the colours!

Polenta with Shrimp, Leeks and Bacon

Serves 4

6 slices of bacon, cut into pieces (alternatively, you could use Pancetta)
2 large Leeks, white part only, cleaned and sliced into rings
3 large cloves garlic, finely chopped
2-3 sprigs fresh Thyme leaves, chopped
Salt & Pepper
24 Shrimp, peeled
1/3 cup white wine
1/2 pint cherry tomatoes, halved
pinch chili flakes
Fresh Parsley, chopped (optional)

Polenta
4 cups water
1 tsp salt
1 cup Yellow Cornmeal*
1 tbsp butter
1/4 cup freshly grated Parmesan

Put 4 cups water in a pot with a lid for the Polenta and turn the heat to medium and allow it to warm up.
In a large skillet, over medium heat add the bacon to the pan and cook until crisp.  Set aside.  Add the leeks, Thyme and garlic to the pan and season lightly with salt but a good grinding of fresh pepper.  Meanwhile, turn up the heat on the  pot of water to high,  bring it to a boil and add 1 tsp salt.  Cook the leeks for about 5 minutes.  Remove from the skillet and add to the bacon.
If necessary, add a couple of teaspoons of olive oil to the pan.  Add the shrimp to the skillet with a pinch of chili flakes and let them cook on side.  Pour the cornmeal in a stream into the boiling water, whisking constantly until thickened.  Should only take a minute or two.  Immediately remove it from the heat and add the butter - place the lid back on.  Flip the shrimp and add the bacon and leeks back in.  Pour in the wine and toss in the tomatoes, cooking for 2 minutes or until shrimp are cooked through.  Check for seasoning.
Add the cheese to the Polenta.
Pile some Polenta onto a plate or serving platter and top with the shrimp.  Sprinkle with a handful of chopped parsley.

*Some cornmeal cooks faster than others.  The one I use is simply labelled Yellow Cornmeal and it cooks very quickly, which is why I have given you directions on cooking the Polenta at the same time as the shrimp. You can do it just before the shrimp but it won't maintain it's creaminess as well.

Roasted Fingerling Potatoes and Fennel

It's hard to call this a recipe because it's so easy and requires very few ingredients.  Somehow, these very few ingredients combined and roasted until golden, take me to a happy place.  Golden potatoes and caramelized fennel with a smattering of freshly grated Parm....oh yeah.
This is a loose recipe....I'll give you my measurements but you can tweak them a bit here and there.  Loose and easy....I'll say no more.

It's rustic and puuuuurty!

 Roasted Fingerling Potatoes and Fennel

Serves 4

1lb Fingerling Potatoes
1 Fennel Bulb
1 tbsp Olive Oil
Salt & Pepper
1/4 cup Freshly grated Parmesan cheese

Preheat the oven to 425F.
Slice the potatoes in half lengthwise.  Cut the stalks off of the fennel at the base of the bulb.  Reserve about 2 tbsp of the fennel fronds (looks like dill) and give them a rough chop.  Slice the fennel through the centre and then slice each half into half inch chunks. Put everything in a baking dish or on a baking sheet, drizzle with the oil, season well with salt and pepper and toss to coat.  Spread it all out evenly.  Roast for 30 minutes giving it a quick toss then pop it back in for another 10-15 minutes, or until golden.
Just before serving, sprinkle with the Parmesan and fennel fronds.

Healthy Turkey Ragu

 Mid-week dinner slump?  I give to you a simple yet tasty Turkey Ragu that can be served over pasta or Spaghetti Squash.  With very few ingredients, this comes together in 30 minutes or less.  I prefer to make it earlier in the day, or even the day before to allow the ingredients to get to know each other, but making it just before serving is totally fine.  This sauce will also freeze beautifully.  Get cookin' good lookin'!

Healthy Turkey Ragu

Serves 4

2 tsp olive oil
1lb lean ground Turkey
1/2 sweet onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, diced
1/2 tsp each dried Basil, Oregano and Fennel Seeds (crush fennel seeds on cutting board before adding)
1/2 tsp salt
freshly ground pepper
24oz jar Passata aka Strained Tomatoes
Pinch Chili Flakes (optional)
Freshly chopped Parsley (optional)


Heat a pot or pan over medium high heat and add olive oil.  Add the turkey and cook about 5 minutes breaking up with a spoon, until almost cooked through.  Add the onion, garlic, carrots and salt and pepper to the turkey and cook about 5 minutes.  Add the dried herbs, salt and pepper, stirring to combine.  Pour in the strained tomatoes and chili flakes, if using. Turn the heat down to medium low and simmer with the lid off for about 20 minutes.  The ragu should be thick.  Sprinkle in the parsley if using.  Voila!
Can be made a day ahead.  Freezes well.

Overnight Oatmeal

Any of you that frequent Pinterest, have probably seen jars full of refrigerated overnight oatmeal.  Now, being someone who can't stand a steaming bowl of hot oatmeal or a simple bowl of cold cereal in the morning, this spoke to me.  Why?  Not a clue...it just did.  There were plenty of recipes to look at, different measurements, different toppings and add-ins.  This is how I decided to do it and with great success.  The whole fam devoured their jars of cold, creamy and delish oatmeal and requested more for the next day.
These can be made a few days in advance but I don't know if I'd let them sit in the fridge for more than two days with fruit in them.  When using banana, add it just before serving to keep it's colour and texture.  Get creative with your add-ins...nuts, Cinnamon, dried cranberries, raisins, mango, blueberries, strawberries etc... Our favourite is blueberries and bananas.
I buy Chia at the Bulk Barn.  These little powerhouses absorb liquid, fill you up and give you a whack of nutritional benefits, including Omega 3.  Use only rolled oats for the perfect texture, not quick oats. I highly suggest plain Greek yogurt and go with a 2%.  Anything low fat will get runny.  For added sweetness, real Maple Syrup or Honey works great.  Start layering and you can enjoy a fast, delicious, filling and healthy breakfast!

Overnight Oatmeal

Makes 1 serving or 1 jar

1/4 cup Rolled Oats
1/3 cup either milk or Almond Milk (I like almond milk)
1/4 cup 2%  Greek Yogurt
1 tsp Chia Seeds
1 tsp maple syrup or honey
Any fruit of choice - Bananas should be added just before serving.

Layer all of the ingredients into small jars or glass containers.  Give a quick stir and place in the refrigerator overnight or up to 2 days.  Add bananas or other add-ins just before serving.

Briased Beef Short Ribs over Polenta

There are a few dishes in this world that make me weep....braised meats are one of them, especially when braised in some wine.  Nothing better than a rich, highly flavourful and aromatic dish of melt in your mouth beef.
This dish is best made the day before to allow all of the flavors to get to know each other, which makes it a super easy meal to serve to guests. Re-heat in the same oven safe pot in low temperature oven.  Gives you more time to mingle with your peeps!  I highly suggest doing this, in fact I insist. Before re-heating, scoop off the fat...these ribs can render down quite a bit.  When re-heating the ribs, if the braising liquid is too thin, make a slurry of a little cornstarch and liquid or mash equal parts butter and flour and stir in.  Alternatively, take the lid off for the last 1/2 hour in the oven.

I have used the not so traditional beef short rib that you might see in Asian cuisine, as well as the bigger meatier ones and they both work well.  Just make sure they're short ribs and not regular beef ribs.
Serve this either over mashed potatoes or creamy polenta (recipe follows).  Serve it with something green...I usually do garlicky green beans, asparagus if in season or Rapini.

P.S. you need to use a dutch oven or large pot that can go from stove to oven for this.  I'm not a crock pot kinda gal for lack of control over the finished product and have no idea if that would work.  I will take no responsibility if it doesn't...just sayin'.

P.P.S.  Read this entire post & recipe before making.....it'll make for a flawless journey.

I have 3 picture to share.....all different nights, all wicked delish! This might be one of my favourite meals.

SOOOOOO DANG GOOOOD! This was the day I made it, which is the day before I serve it.....gives me time to hang with my company while it's re-heating in the oven.  All you have to do is make the Polenta!  Easy!

The photo below is from an "Italian" night I hosted....Polenta on a board...very rustic and fun!

Braised Beef Short Ribs over Polenta

Serves 4-6 (Read the post before starting  for tips and tricks!)

Braised Short Ribs
2 tbsp Extra Virgin Olive Oil
3lbs beef short ribs, meatier the better
Salt & Pepper
All purpose flour, approx 1/4 cup
1 medium sweet onion, finely chopped
6 cloves garlic, chopped
2 ribs of celery, finely chopped
3 carrots, peeled and diced
2 tbsp Tomato Paste
3 sprigs of Thyme
2 sprigs Rosemary
1 cup hearty Red Wine (I've used a Tempranillo and Cabernet Sauvignon)
2 cups beef broth (I've used Campbell's Stock First Beef Stock with great results but regular will do)
Parsley, finely chopped  (optional)

Polenta
1 cup yellow cornmeal
4 cups water
1 tsp salt
1 tbsp butter
1/3 cup grated Parmesan

Pre-heat the oven to 325F
Cut the beef ribs into portions, lightly salt and pepper and toss in flour to coat.  In a dutch oven or heavy oven proof pot, heat 1 tbsp of oil.  Brown the ribs on all sides in batches, adding more oil as needed.  Set the ribs aside.
In the same pot, add the onion, garlic, celery and carrots.  Cook stirring occasionally for 5-6 minutes or until slightly softened.  Add the herbs and tomato paste and give mix around.  Add the wine and place the beef and accumulated juices back in the pot.  Pour in the stock.  The liquid should come within an inch of covering the ribs.  If more liquid is needed, add a little extra wine, stock or water.
Bring to a simmer on the stove, place the lid on top and put in the oven on the middle rack.  Braise for 2 1/2 hours, giving a gentle stir and checking liquid every 45 minutes.

**If making ahead, cool it down and keep it in the same pot.  Refrigerate for up to a day.  Skim off fat before re-heating in a 300F oven for about an hour.

Polenta - Just before serving, make the polenta.  Not all cornmeal is created equal.  The one I use is finely ground and cooks up quick.  Coarser ground will take longer...sometimes up to 20 minutes. Read the package.
Bring 4 cups water to a gentle boil.  Add salt.  Slowly pour in the cornmeal in a stream, constantly stirring with a whisk.  Once it starts to thicken, which could happen quickly, turn the heat down a little and stir until completely thickened, like a soft mashed potato.  Remove from the heat, add the butter and Parmesan.

Serve the Beef over the Polenta on a large platter and sprinkle with chopped Parsley if using. Voila!