Whipped Feta Cheese

Well, this is a long overdue post.  As much as I'd like to make an excuse as to why I haven't posted, I don't really have one.  I've been cooking a ton but never really writing anything down, which forces me to use my memory.....let's not force me to do that.  It's comparable to a sieve these days.  

If you're in a pinch or stuck for something new to make as an appetizer a snack, or a topping for veggies this may be your answer.  It comes together quickly, and holds well for a couple of days so it's fantastic to to have on hand.  

Creamy, salty, tangy and versatile.  Yep, it's true.  I served this on toasted baguette slices, with a bruschetta topping...pretty sure you could put anything on this and it would be good.  This would also be amazing dolloped on Roasted broccoli or tomatoes, spread on chicken, rolled up and baked or even atop some pasta.  Seriously, get those creative culinary juices flowing!

P.S. I didn't take a bite out of that piece of bread, seriously. Didn't do it.

Whipped Feta Cheese

Makes 1/2 cup

3oz Feta Cheese
1oz Cream Cheese
1-2 tsp fresh Lemon Juice
1 tsp Olive Oil

-Recipe can easily be doubled-

In a food processor (I used a mini processor), pulse the feta until it's finely crumbled.  Add the cream cheese, lemon juice and olive oil and process until it's creamy.  You may need to scrape the sides down a few times.
Will keep well for a couple days refrigerated.

Curried Lentil Soup in a Jar

Tis the season to start thinking Christmas and Christmas parties, treats and hostess gifts.  I always have the urge to DIY this time of year, be it food or crafting, it's gonna happen.  This year I opted for flavoured booze and soup in a jar.  Food and booze.  That's right....Food.  Booze.  

Anyhow, this soup is stupid easy, cheap and pretty darn delish.  Gorgeous in a jar and it allows the giftee to make a super simple meal. Delicious with added veg or on it's own. I've loosely adapted this from a Good Housekeeping recipe.  I don't usually add anything to mine and I puree it at the end.  Feel free to add extra veggies to yours.

Curried Lentil Soup in a Jar

Makes 1 500 ml Jar 

Heaping 3/4 cups dried Green Lentils

1 tbsp Curry Powder

3 tbsp dried Onion Flakes

1 tsp Garlic Powder

1 tbsp dried Parsley

1 tsp Kosher Salt or 3/4 tsp Sea Salt

3/4 cup dried Red Lentils

pinch Chili Flakes (optional)

500ml Jars

In a 500 ml jar, layer the ingredients. 

Attach the directions:

In a pot combine dried ingredients, 2 jars LOW SODIUM broth Vegetable or Chicken)  and 1 jar of water.  Simmer for 30 minutes.  Puree if you'd like a thicker soup.

*Do not use full salt broth...there's salt in the dried ingredients.  

Quick Pickled Onions

Ok, you know when you stumble across something that's so simple yet so delicious and versatile?  This is it.  Making burgers a week ago, I thought why not spruce them up a bit and why not use the onions to do it.  Then a few days ago we had delicious grilled pork tenderloin, and again served with the onions.  Seriously, these bad boys go with anything. Toss them on tacos, burgers, sandwiches, flatbreads, which a friend recently did, a salad, cheese platter, grilled meats.  I'm  telling you, anything.
These are a bit sweet, a bit tangy, a bit salty and a bit crunchy.  They'll hold in the fridge for 2 weeks but I guarantee they won't last that long.  Double the recipe if you need more.

Quick Pickled Onions

1/2 large Red Onion, thinly sliced
1/2 Jalapeno, thinly sliced (optional if you want a little heat)
1/4 cup Apple Cider Vinegar
1/2 tbsp Sugar
3/4 tsp salt

Place the onions and the jalapenos, if using, in a jar.  Combine the rest of the ingredients in a bowl and stir to dissolve the sugar.  Pour over the onions and refrigerate for at least 1 hour to allow juices to combine.  Will keep well for up to 2 weeks.

Avocado Pesto

It's hot and humid out.  Hard to complain about Summer weather but it can be a real sweaty chore to cook dinner.  I tend to rely on my trusty BBQ and a crisp salad, or pasta with a raw sauce to get me through those evenings.
My favorites include my Pasta Caprese http://delishdishcooks.blogspot.ca/2014/08/pasta-caprese.html or this simple Pesto.
Yes, you have to boil water if you're serving this with pasta but really, how much time and effort does that take? This is also amazing on fish or chicken, or used as a spread
I came up with this last week on a sticky night and I served it with pasta, shrimp and cherry tomatoes. Absolutely delish!
Get going...you know you want this.

Avocado Pesto

1 cup fresh Basil
Half large ripe Avocado, or 1 small
2 tbsp Extra Virgin Olive Oil
2 cloves Garlic
2 tbsp Pine Nuts
1/4 cup fresh Parmesan Cheese
Salt & Pepper to taste
Squeeze of Lemon (optional)

In a small or regular sized food processor, add the first 5 ingredients and whiz until smooth (add a tiny bit of water if it's too thick).  Add the cheese, S & P and the lemon if using. Voila.


*A blender can be used but you'll need to scrape the ingredients down quite a bit...it'll take some patience and time.

Rib Rub

I know there's still snow on the ground and its still freezing, but this gal has started cooking warm weather food in hopes said snow will melt.  Now.  At any given moment...  On that note, I give to you an all purpose Rib Rub.....

I love a dry rub on ribs, baking them at a low heat in the oven, covered for a few hours, then they get barbecued and sauced.  However, this rub would be equally tasty on pork tenderloin, chops or even chicken.  

I did this on the weekend and let the ribs sit soaking up all that yummy rub in the fridge overnight.  The next day I baked them at 300F for about 3 hours covered and then I sauced them up with my  Nana's BBQ sauce , at which point you can then BBQ them or toss them in the oven for a half hour to help slightly caramelize the sticky sauce.

This makes enough to coat 2 large racks well.

Rib Rub

1 tbsp ground Cumin
1 tbsp Paprika
1 tbsp Chili Powder
1 tbsp granulated Garlic
1 tbsp Brown Sugar
1 tbsp dried Oregano
2 tsp salt
1 tsp black pepper
1/4 tsp Cayenne, or more to taste

Combine all the ingredients in a jar.  Use right away or keep airtight for a few weeks.

Easy Enchilada Sauce

I've been going through an Enchilada phase...mainly because they're delicious but also because my kids gobble them up.  I can sneak in loads of protein and veggies and they could care less.  Top with a little cheese and Bob's your uncle.  True story.
Why make your own you ask?  Well, as tasty as the store bought version may be, although I've never tried it, they are full of sodium and weird ingredients.  Thanks but no thanks.  This sauce comes together in minutes and will last in a jar in your fridge for up to 2 weeks.
It's not just for enchiladas either...you could combine in a Mexican inspired Quinoa casserole, pour over chicken breasts then top with cheese and bake, stir into rice.....get creative.
It's really tasty.  You'll like it.  I swear.  Just make it.

Easy Enchilada Sauce

2 tbsp Olive oil or Vegetable Oil
2 tbsp Flour
3 tbsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Oregano
1/2 tsp salt
1 tbsp Tomato Paste
2 cups low sodium Chicken or Vegetable Broth

In a sauce pan over medium heat, add the oil and then the flour.  Cook stirring for about a minute.  Add all the dried ingredients and the tomato paste and cook for another minute.  Slowly pour in the broth and stir, using a whisk making sure there are no lumps.  Simmer the sauce for about 15 minutes.  Use immediately or refrigerate.

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.

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.

Halloweenies

Yep, you read that right....HALLOWEENIES.  Not classy, geared towards adults, nor overly healthy but it's straight up F.U.N. 
I rarely give my kids hot-dogs but in this case, they may have them and have fun with them.  I use either the small cocktail wieners or cut Naturals Chicken Dogs in half.  This is more of an appetizer for Halloween shenanigans then a meal of any sort.  I serve this Halloween evening before I send them out into the night, transformed into their own creations and begging for candy.  I've been serving this to the littles and the olds for a few years in a row now......the olds secretly love it too.

Halloweenies

Package of Cocktail Wieners or Hot Dogs, cut in half
Tube of either Crescent Rolls or Pizza Dough
Mustard

Preheat the oven to 375F.  Unroll the dough (if it's pre-cut, try to press seams together).  Cut the dough into long thin strips.  Wrap around the "weenies", leaving a little room for the "face".  Place the "mummies" on a large parchment covered baking sheet.  Bake for 15 minutes or until just golden.  Use the mustard to dot the eyes.  Serve with extra mustard or ketchup.  Have fun!

Olive Salad

Don't let the name of this fool you.  This isn't a knife and fork kind of salad.  This is a seriously awesome medley of olives, Gardenia (pickled veggies), garlic and olive oil.  It's kind of like a condiment but it's kind of like an accessory that can take anything it touches and zing it up a few zillion notches.
 
I was introduced to this from my lovely Auntie Mar who then shared it with my mom.  They both make it, jar it and give it as gifts if they can keep it that long in their fridge.  I think the only thing I have done differently then they did is I added about a tsp of lemon rind.

One of my favourite ways to use this is on a crostini or cracker with either, goat cheese, Boursin or cream cheese and topped with a spoonful of the salad.  I have tucked this into a mozzarella grilled cheese and tossed some into a vinaigrette and poured over a plate of tomatoes.  This would also be fantastic tossed into a tomato sauce or on a pizza.  This keeps well in the fridge for several weeks.  Put them in pretty jars and give as gifts.  You'll make one lucky persons taste buds very happy...and perhaps cause them to have an unnatural addiction to this.  Just sayin'.

p.s. use the olives you can get at the olive bar in your grocery store for superior flavour.

Olive Salad

1 cup pimento stuffed Green Olives
1 cup pitted Black Olives
1 cup Gardenia (pickled vegetables)
5 cloves garlic
2 tsp Italian seasoning or Oregano
1 tsp grated lemon rind
1/2 cup Olive Oil

Pulse the first 6 ingredients in a food processor until coarsely chopped.  Pour into a bowl and stir in the olive oil.  Place the salad into jars.  Will keep in the fridge for several weeks.

Duo of Flavoured Butters

Butter.  Who doesn't like butter?!  It's not something we eat all the time but when we do, we're going to enjoy it.  Slathered on fresh baguette, tucked under the skin of a chicken to add flavour, in a Bechamel and my new favourite,  co-mingling with other delicious ingredients and melting over a steak.  Sigh.....

If you want to add a whack of flavour to your steak, this is it.  In fact, try the Dijon Tarragon on fish, chicken or vegetables or either one with baguette for something a little different.  These both keep well in the fridge for at least a week and you can freeze them for up to a month.  Store them in either a small ramekin or place the softened butter on a piece of plastic wrap, roll it tight, sealing the ends and refrigerate until cold and then slice as you need it.  It's too simple not to try.

Don't they look so pretty!

If you choose to roll them, then you can slice them....Freeze the whole roll and just slice off what you need.

Duo of Flavoured Butters

Blue Cheese and Chive Butter

1/4 cup unsalted butter, softened
1/3 cup blue cheese (I used a Gorgonzola)
1 tbsp chives, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Freshly ground Black Pepper


Dijon Tarragon Butter

1/4 cup salted butter, softened
2 tsp Dijon mustard
2 tsp dried Tarragon or 1 tbsp fresh, finely chopped

Bring the unflavoured butter to room temperature.  Stir in the ingredients either by hand or using a small food processor.  Roll into a log using the plastic wrap or smear it into a ramekin and refrigerate until firm.  Will keep in the fridge for up to a week or freeze for up to a month.

Perogies - Cheese and Potato

My cousin Robin and I love to cook together.  Since she's moved to my neck of the woods, we've shared many meals and cocktails together.  Shocking, I know.  Anyhow, Perogies were on the list and they were too good not to share.  They are a time consuming task but a fun one.  We were lucky enough to have a seasoned perogie maker with us to guide us through the process.  We also had a bottle of Prosecco to help us unwind while we stuffed those little jewels.  Get your kids, or a friend and try this recipe which we adapted from Canadian Living.  It's totally worth it.  If you have extra, freeze them!  These beat out store bought perogies any day of the week.
Thank you Robin for the use of your kitchen and Randy for your extensive Perogie knowledge ;-)

Perogies (Cheese and Potato)

Makes 36-40 (we doubled the recipe and made about 85)


Dough

3 cups all purpose flour
1 tsp salt
1 egg
3/4 cup water
2 tbsp Olive Oil

In a bowl, whisk the flour with the salt.  In a separate bowl, mix the egg, water and olive oil.  Mix in the flour mixture, mixing in up to 2 tbsp more water to make a soft but not sticky dough.
Put the dough on a lightly floured surface, kneading about 10-15 times.  Dough should be smooth.  Halve the dough and cover with plastic wrap to rest for 20 minutes.

Cheese and Potato Filling

1lb russet potatoes, peeled and cubed
2 tbsp butter + 2 tbsp for frying
1/2 to 3/4 cup shredded cheddar cheese
1/4 tsp salt & pepper

In a large pot of boiling salted water, cook the potatoes until they are soft and tender.  Drain, transfer to a large bowl and mash them.  Stir in 2 tbsp butter, cheese and salt and pepper.
Using 1 portion of dough at a time, roll it out on a lightly floured surface until 1/4 inch thick or less.  (we experimented with even thinner as Randy was taught to do). Using a 3 inch cutter, cut into rounds.  Place a tsp of filling in the dough round, fold in half and lightly moisten edges and seal together. (Psst...pour more wine).
Place the perogies on a baking sheet, using wax paper to separate layers and re-rolling scraps to make more rounds. (At this point you can freeze them in a single layer on a baking sheet)
In a large pot of boiling, salted water, cook the perogies until they float to the top, about 3-5 minutes.  Remove to a colander to drain.
In a large saucepan, melt the remaining butter and fry perogies until just golden on each side.

Garnish (your choice)

Fried onions
Crisp bacon
Shredded Cheddar Cheese
Sour Cream
Green Onions