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.