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!

Curried Salmon with Raita

Well, I apologize for my less than appealing photographs....I really need the days to stay lighter longer.  These dark winter nights are wrecking havoc on my pics!  By the time I make dinner, I have very little time photograph it and get it on the table before being attacked by hungry family members. In the meantime, this is what you get....I hope they still make you hungry.  I'm no photographer, but I'll do my best with what I've got.

This is a wicked easy but super easy dish.  It's bursting with flavour and keeps the taste buds singing.  I serve this with my Indian Style Rice http://delishdishcooks.blogspot.ca/2012/11/indian-style-rice-1.html  This would also be delish with some warm Naan bread.

Now, generally Raita is to cool off the spicy flavours of the curry but I have used a fairly mild curry powder which is why I've added the heat to the Raita.  If you use a spicy curry powder, omit the jalapeno....if you don't like spice, avoid both...you get the drift.  I can't stand Cilantro, you heard me, not a fan, so I use Parsley.  However, if you like the stuff, use it.

Curried Salmon with Raita

Serves 3

Salmon

3 6oz salmon fillets
1 tbsp Madras Curry Powder

Raita

1/2 cup 2% Greek Yogurt (reduced fat or low fat is too thin and becomes watery)
2 tbsp Parsley or Cilantro, finely chopped (I use Parsley)
1/4 cup finely chopped and seeded English cucumber
1/4 tsp ground coriander
1/4 tsp ground cumin
1 tsp finely chopped jalapeno
Pinch of Salt and Pepper to taste

Preheat the oven to 400F.  Place the salmon on a baking sheet and dust with the curry powder, rubbing it in to cover all the sides.  Bake for 10-14 minutes, depending on the thickness.
Meanwhile, in a bowl combine all of the ingredients for the Raita.  This can be done a couple of hours before.
When the salmon is done, serve with the Raita.

Simple Braised Fennel

Wow, it's been a few weeks since I've posted anything....I guess with the Christmas holidays it just got away from me.  I'm baaaaaack! I will have some new posts this week, I swear.
To start you off, I give to you Braised Fennel.  So simple and delish.  If you've never eaten fennel, it has an anise flavour and is great shaved into salads raw or cooked.  I personally love braising it and do this often. I keep it simple and just enjoy the flavours that are.
These measurements are loose...add more of anything if you need.  It's a flexible recipe.  At this age, we could all use a little more flexibility.  Am I right?

Sorry, no finished picture...we ate it too fast.  However, I love this picture, the action shot if you will.

Simple Braised Fennel (these are loose measurements - play with it, own it)

Serves 2

2 tsp Olive Oil
1 head of Fennel
1/3 cup low sodium chicken broth
Chili Flakes (optional)

Cut the stalks off the fennel, close to the bulb and trim a small amount off the bottom of the core.  Slice the fennel into 1/4 inch slices lengthwise down through the core so the pieces stay relatively intact.  If they don't, don't fret.  Cut off a few of the fennel fronds (looks like dill) from the stalks and set aside.

Heat a pan over medium high heat and add olive oil.  Add the pieces of fennel and cook on both sides, about 2 minutes each or until there is a little colour on them.  Add the chili flakes if using and pour in the chicken broth.  Reduce the heat to medium low and simmer, or "braise" the fennel for about 5 minutes.

Roughly chop the fronds and scatter over the fennel before serving.

NOTE: This won't need much salt, if any.  The braising liquid will reduce and get saltier as it does.  Check only after it's cooked for seasoning.