Braised Lentils

Lentils, who knew they could be so damn good?!  We eat this dish once a week with a piece of roasted salmon and never tire of it.  Little green beads....and they're healthy, low in fat and full of fibre too.  Whoo hoo! 
I use Puy Lentils for this recipe because they hold their shape so well.  They aren't as inexpensive as other dried lentils, which won't work in this recipe because essentially, they turn to mush.  The "other" lentils have a time and a place.  This isn't their time.  That being said, if you find the Puy Lentils, buy some.  I used the President's Choice Black Label Green Lentils.  Delish.
p.s. this also makes fantastic leftovers.

Braised Lentils

Serves 4

2 tsp Olive Oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, small dice
1 cup Puy Lentils, or the PC Black Label Green
1 bay leaf
3-4 sprigs of Thyme or 1 1/2 tsp fresh chopped
1 tbsp tomato paste, or PC Black Label Umami Paste
2 cups low sodium chicken broth
2 tbsp Dijon Mustard
1-2 tbsp of white Balsamic or red wine vinegar
Salt & Pepper
Chopped fresh Parsley, optional

Heat the oil in a pot over medium heat.  Add the onion, garlic and carrots, cooking for 3-4 minutes, or until the onion starts to soften.  Add the lentils, Bay, Thyme and tomato paste.  Toss to coat and add the chicken broth.  Bring to a boil and then turn down to a simmer, with the lid on for 30-35 minutes.  The lentils should be tender but not mushy.  Drain any excess liquid.  Add the Dijon and vinegar (starting with 1 tbsp and adding more if it needs more).  Add salt and pepper to taste. Toss in a handful of chopped fresh parsley if using.

Pork Tenderloin and Mushroom Cream over Tagliatelle

If you're counting calories, stop reading this ASAP.  If you're not, make this ASAP.  This is a company worthy type meal that is decadent, creamy and really easy to make!  I whipped this up for some friends of ours that popped by for dinner.  To say the least, it was inhaled. 
If you don't do mushrooms, leave them out.  Green peas tossed in at the very end would be nice.  If you don't have Tagliatelle, use any other pasta but I will say, the texture of the Tagliatelle is awesome.  I also recommend not substituting any other cream as it will curdle.  This isn't something you make all the time and heavy cream in moderation, won't kill you.  Everyday and it might.  Oh, and serve this with the wine you use in the sauce....mmmmm gooooood.
p.s. Sorry for the bad photo....I had a table full of hungry people that I had to serve before things got rowdy.

 



Pork Tenderloin and Mushroom Cream over Tagliatelle

Serves 6

2 tsp Olive Oil
2 Pork Tenderloins, cut in slices and pounded out to a 1/4 inch thickness
2 shallots, diced or 1/2 sweet onion
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/2 tsp of fresh thyme
1/2 cup white wine
2 cups whipping cream 35%
2 tbsp Dijon
Salt & Pepper
Parsley (optional)
12 Tagliatelle nests, or 1 1/2 lbs linguine, cooked

Heat a large pan over medium high heat.  Season the pork with a little salt and pepper.  Add 2 tsp of oil to the pan and cook pork on each side for about 1 1/2 minutes each in batches so you don't over crowd the pan, adding a little more oil if necessary.  Set the cooked pork aside and keep warm.
Add the shallots and garlic, cooking for 1 minute.  Add the mushrooms and garlic and cook for about 5 minutes.  Deglaze with the white wine.  Pour in the cream and bring to a simmer for about 5-7 minutes until slightly thickened and reduced*.  Add the Dijon and season with salt and lot's of fresh black pepper to your taste.  Add the pork to the sauce to coat.  Pour over the pasta and toss gently.  Sprinkle with parsley if using.
*If you find you need a little more sauce, add a little pasta water at the end when tossing to coat.  Start with a few tablespoon if necessary.

Spicy Mayo

I know, this isn't really a recipe and I don't care....it's delicious and it takes 2 whole ingredients and I'm finding it a little addictive.  Pale white mayonnaise takes on a salmon hue and makes your tongue dance.  It actually dances....it's quite brilliant.  Serve this on sandwich or with breaded chicken, poached shrimp, crab cakes, a hamburger, a hot dog....you get the idea.  The beauty of it is you only need to make as much as you need.  Of course, if you're like me, there is always a reason to make this. 
p.s. Sriracha aka Rooster Sauce is a must.  It's a Thai hot sauce containing chili peppers, vinegar, garlic, sugar and salt.  It packs a punch but is delicious in so many ways.

 

 

Spicy Mayo

 

 

4 tbsp Mayonnaise

1 tsp Sriracha Sauce

 

 

Combine both ingredients.  If it's too spicy for your liking, add a little more mayonnaise.  That's it, that's all folks.  Enjoy.

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

Baked Brie with Caramalized Onions and Cranberries

Ok, let's just throw this out there.  I love Cheese.  Love.  There's a kazillion types and I'm pretty sure I like 99% of them.  Oka, Camembert, Gorgonzola, Parmesan, Havarti, Blue, Fresh Mozza, Goat.....seriously, the stuff is bloody brilliant!!
This, you'll not regret making.  I came up with this in about 5 minutes, wrote down all my ingredients and am I ever glad I did.  It was inhaled my myself, the husband, brother-in law and his wife.  Gone in no time flat.  Sub in a Camembert if you want to...equally DELISH!
p.s. you can easily adjust the seasoning and sugar to your liking.  If you don't have brown sugar, use maple syrup!

Baked Brie with Caramalized Onions and Cranberries

2 tsp butter
1 medium sweet onion, thinly sliced
1/2 apple, peeled and diced (optional)
2-3 tsp brown sugar
pinch salt
1 tsp balsamic vinegar
1 1/2 tsp fresh Thyme or 1/2 tsp dried
1 tbsp dried cranberries, finely chopped
170 gr wheel of Brie
pinch of salt
fresh ground pepper

Preheat the oven to 350 F. 
In a saute pan over medium heat, melt the butter and add the onions.  Cook, stirring occasionally for about 10 minutes.  Add a pinch of salt.  Turn the heat down to medium low and add the brown sugar and apple, continuing to stir occasionally for another 10 minutes, making sure the onions aren't burning.  Add the fresh Thyme and dried cranberries and cook for another 5 minutes.  Add the Balsamic vinegar a pinch of salt and a good grinding of fresh pepper.  Remove from the heat.  This step can be done up to 24 hrs ahead and refrigerated.
Put the cheese in an oven-proof baking dish or brie baker.  Top the brie with the onion mixture.  Bake for about 20 minutes.  Serve with toasted baguette slices or crackers.

Sausage Potato and Swiss Chard Soup

I'm a tad soup obsessed right now so bare with me.  It's cold out.  Enough said.
I loooove swiss chard and wanted to incorporate it into a soup somehow.  I had sausage and potatoes on hand and well, it just made sense.  It kind of reminds me of a Caldo Verde which is a Portuguese soup. 
This is brothy, soothing, savory and you can taste the love.  Yes love.  It tastes like love....because it'll make you feel so dang good.  Just make it and you'll see what I'm saying.  Love.
p.s. the husband inhaled this.  See...Love.

Sausage Potato and Swiss Chard Soup

Serves 4

1 tbsp olive oil
2 Italian sausages, mild or spicy, sliced into 1/2 inch rounds
1/2 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 medium potatoes, cubed bite size
2 tbsp tomato paste
1 bay leaf
1/2 tsp each, dried basil and oregano
3 cups low sodium chicken broth
4 cups water
4 cups swiss chard, chopped
1/2-3/4 tsp salt if necessary (the sausage can be salty so start lightly)
fresh ground pepper

In a large soup pot over medium heat, add the olive oil and brown the sausage until just done.  Remove the sausage and set aside.  Add the onion and garlic, saute for about 5 minutes.  Add the potatoes, tomato paste, bay and dried herbs.  Cook for about 2-3 minutes.  Add the stock and water, bring to a boil, then lower the heat and simmer, uncovered for 15 minutes or until the potato is just tender.  Add the sausage and swiss chard and simmer for another 5 minutes.  Check for seasoning and add salt & pepper if necessary.  Holds well for 2 days in the fridge.

Chickpea and Tomato Soup

Tis the season to crave warm and comforting foods.  This doesn't mean they have to be heavy sauce laden dishes, although there is always a time and place for those too.  I know personally, once the holidays are over, the party foods and the sweets I don't normally ever eat are gone I crave healthier and simpler foods.  This doesn't mean I'm dieting because I don't diet...everything in moderation right?!  This means cooking with fibre rich foods, vegetables, lean meats and healthy fats.  I try to eat well throughout the week so if I do feel the need to indulge, and I will feel that need, I can...and I will.....it's the weekend, why wouldn't you?! 
I came up with this soup on a Sunday evening so I could have lunch at my fingertips for a couple of days.  I also had limited ingredients on hand in my pantry and fridge....good thing...this worked out well.  It's a simple, satisfying and comforting bowl of yumminess.  It's creaminess comes from the chickpeas and without any dairy.  Give it a good blitz in the blender and voila!  It comes together in no time.  It's almost too easy not to make......convinced? 
p.s. if you want to make this vegetarian, use vegetable broth.
p.p.s. some fresh herbs would be fantastic in here as well....parsley or rosemary....I just didn't have any on hand.





 Chickpea and Tomato Soup

Makes 6 Cups

1 tbsp olive oil
1/2 large sweet onion,  chopped
3 cloves garlic, chopped
1 carrot, shredded or thinly sliced
1 can chickpeas, rinsed
2 cups canned tomatoes (San Marzano if possible)
2 cups low sodium chicken broth
2 cups water
1 tsp dried basil
Salt & Pepper


Heat the olive oil in a large pot over medium heat, add the onion, garlic and carrot and  cook for 3-4 minutes.  Add the chickpeas, tomatoes, broth and water and basil and bring to a simmer cooking for 15 minutes.  Add salt and pepper to taste. 
Let the soup cool for a few minutes off the heat to prevent scalding when blending.  Puree in a blender until smooth.  Add back to the pot to re-heat or refigerate for up to 3 days.