Tuesday 18 November 2008

Creamy Chicken and Pumpkin Lasagna



This fall I have been all about the pumpkins, and this was my favourite use: a layer of roasted chicken, kale and mornay sauce, another layer of roasted pumpkin purée and of course, cheese - bocconcini to be exact - all combined into one delicious lasagna. This dish is warm, comforting, and full of colour and flavour.

Creamy Chicken and Pumpkin Lasagna

Here is a list of all the ingredients:
  • Fresh or dried pasta sheets - enough for one large pan. Follow instructions on box if you get the boil first variety.
  • 1 pint of bocconcini, or more if desired, diced - you want a couple cups worth once diced
  • 1 1/2 cups freshly grated Asiago
  • 4 chicken breasts
  • 8-10 one inch slices of sugar pumpkin
  • 1 large onion, cut into wedges
  • 2-3 cloves garlic, peeled
  • 1 large bunch kale, any variety that you prefer
  • salt and pepper
  • extra virgin olive oil
  • Freshly chopped herbs - I used oregano and thyme
  • 1 tsp nutmeg
  • 5 Tbsp butter
  • 4 Tbsp all-purpose flour
  • 4 cups milk - I used 3%

My lasagna had three big layers: creamy chicken, pumpkin purée and bocconcini.
Pumpkin Purée:

  • 8-10 one inch slices of sugar pumpkin
  • 1 large onion, cut into wedges
  • 2-3 cloves garlic, peeled
  • salt and pepper
  • extra virgin olive oil
  • Freshly chopped herbs - I used oregano and thyme
  • 1/2 tsp nutmeg

Arrange pumpkin, onion, and garlic on a pan, drizzle with olive oil, sprinkle with salt and pepper. Bake at 400◦ for about 30 minutes, or until pumpkin is soft and onions and garlic are golden brown. You will have to flip and maybe even remove the garlic and onions before the pumpkin is done to ensure they don't blacken. Let cool. Scoop pumpkin flesh from the rind and purée in food processor with the the onions and garlic, along with any juices, until smooth. Taste and add more salt and pepper if desired along with any chopped herbs and the nutmeg.


Creamy Chicken:

Once you have made each component, the instructions are listed below, mix sauce, chicken and kale together. Try not to drink the sauce - it's pure Heaven.


Sauce:

I used Mario Batali's recipe for Béchamel sauce, making it a mornay sauce simply by adding some grated Asiago - about 1/2 cup. You could go with either. The recipe is here.

Roasted Chicken:


  • 4 chicken breasts
  • Extra virgin olive oil
  • salt and pepper

Place chicken breats on a pan, drizzle with olive oil and sprinkle on some salt and pepper. Roast at 400◦ for 45-50 minutes, or until chicken is cooked through. Let it cool and cut into cubes.

Kale:


  • 1 large bunch of kale, whichever variety you prefer, cut into small pieces with thick stems removed.

Bring a large pot of salted water to a boil. Drop in kale and blanch for about 2-5 minutes, or until kale is somewhat softened - I like mine to retain a bit of crunch. Drain and rinse with cold water.

To Assemble:

Now for the fun part! Most of your work is done by this point. Soon you will be enjoying the lovely aromas emanating from your oven.....


  • A layer of pasta
  • All the creamy chicken mixture
  • A layer of pasta
  • Most of the bocconcini - reserve about a quarter of it for the top
  • A layer of pasta
  • The pumpkin purée
  • A layer of pasta
  • Reserved bocconcini and the Asiago sprinkled on top

Place in a 375◦ oven for about 45 minutes. If top becomes too brown, cover it with foil. Remove from oven and let rest 10 minutes before serving. Cut into slices and enjoy!

Wine Pairing: We enjoyed a lovely Montepulciano d'Abruzzo with this creamy lasagna.

Friday 10 October 2008

Wine for the Weekend

Having troubles deciding what type of wine to serve with your Thanksgiving meal? Tired of the old white wine with white meat and red wine with red meat rule? Look no further! I have a couple ideas that you may find refreshing:



Pinot Noir

This smooth red will go very well with your bird. It has little tannin and will not overwhelm the taste of your food.



Riesling

A crisp, dry riesling will refresh your palate by cutting through the fatty flavours of a thanksgiving meal. It offers a balance of acidity and sugar that can stand up to stronger flavours.

You're not just serving turkey - think of all the side dishes, or even other meats. Offering both whites and reds to your guests gives them a choice.

Happy Thanksgiving - Enjoy!!

Wednesday 8 October 2008

Caprese di Forno


This is one of my favourite cold weather dishes. As soon as it's cool enough to use the oven regularly (the high here today in Calgary is only 11!) I promptly assemble this baked version of the traditional insalata caprese. The traditional salad is comprised of mozzarella (ideally mozzarella di bufala campana or fresh buffalo milk mozza), plum tomatoes and basil drizzled with high quality extra virgin olive oil and salt and pepper. It's an excellent dish to serve on a hot day - very refreshing. Now, since it's not so warm, bake it!

Caprese di Forno
For 4
  • 3 medium sized red or yellow potatoes (you choose), thinly sliced and peeled if you like.
  • 3 medium sized tomatoes, plum/roma or beefsteak, thinly sliced
  • 2 medium sized or one large onion, white or yellow, thinly sliced
  • 1/2 cup freshly grated Asiago or Parmigiano Reggiano
  • 1/3 cup chopped fresh herbs - use: basil, oregano, thyme, rosemary
  • 1/4 cup water
  • Extra virgin olive oil
  • Salt and pepper

Preheat oven to 350◦.

In a round dish (I used a big pie plate) spread the sliced onion evenly over the bottom. Salt and pepper. Next arrange a slice of potato then tomato and so on, starting at the edge to the pan, so that they are overlapping (see picture). Continue until all potato and tomato slices are used up. You may do more than one layer depending on the size of your pan and how much you want to make - just remember to salt and pepper each layer.

Pour water evenly over top of dish. Next, evenly sprinkly on the herbs and the cheese. Drizzle with olive oil and sprinkle on a little more salt and pepper.

Bake for about 1 hour or until potato is tender and the cheese is golden. If the cheese starts to brown too early just cover the dish with a piece of tinfoil.

Serve and enjoy!!

Friday 3 October 2008

What's In Season?



It's Harvest season! I just love this time of year - so much great fresh produce about. And don't forget that it's also grape harvest season for wine making. So get a bottle or 6 and celebrate!


You will notice that some of the items listed below indicate that the season is ending for them. These produce items are still available but you have to hurry so you can enjoy them at their peak of flavour!


Veggies
  • Artichokes (spring and fall)
  • Beans, green and yellow (season ending for these)
  • Beets (July to mid-October)
  • Broccoli (July to late October)
  • Brussels sprouts (September to November)
  • Cabbage (July to November)
  • Carrots (season ending)
  • Corn (season ending)
  • Eggplant (season ending)
  • Garlic (August to October)
  • Leeks (August to November)
  • Lettuce, iceberg (season ending)
  • Lettuce, romaine (season ending)
  • Mushrooms, button (year-round)
  • Red onions (August to October)
  • Spanish and large sweet onions (August to October)
  • Parsnips (September to November)
  • Potatoes (late August to late October)
  • Rutabaga (October to December)
  • Spinach (June to October)
  • Squash, butternut and other varieties (September to November)
  • Tomatoes (season is ending)
  • Zucchini (season is ending)

Fruit

  • Bananas (year-round)
  • Cranberries (September to late December)
  • Grapefruit (year-round, peak in winter)
  • Grapes (August though early October)
  • Kiwifruit (year-round, peak in fall in winter)
  • Lemons (year-round, peak in winter)
  • Limes (year-round, peak in fall)
  • Oranges (year-round, peak in winter)
  • Pears (August to late November)
  • Pineapple (year-round, peak in winter)
  • Plums (season is ending)
  • Watermelon (season is ending)

And below is a picture of one of our cats, Dizzy (after Gillespie). It's just such a great pic!




Thursday 25 September 2008

Roasted Zucchini and Asiago Dip


It's harvest season! This is one of my favourite times of the year and really when I give my thanksgiving to the Earth (and farmers!) for all the wonderful produce put forth. It's really been a great summer. This past weekend Percy and I went to the Crossroads market here in Calgary and there was fabulous array of fresh, Canadian produce to choose from. Walking amongst the stalls farmers were calling out to shoppers shouting out prices for big bags of fresh potatoes, peaches from B.C. , the famous Taber corn and much more. I had a great time!
When we were last visiting our cabin one of our new friends gave me a pale green zucchini from his garden as he had heard me discussing ways to use zucchini with another friend. So, I just had to try out this dip I'd thought up: it turned out perfect.
Baked Zucchini and Asiago Dip
  • 1 large zucchini (or fresh summer squash, with the soft skin). You don't want to use a monster zucchini here as it would compromise the taste, look for one about a foot long.
  • 3 large shallots
  • Extra virgin olive oil
  • White balsamic vinegar
  • 3/4 cup freshly grated Asiago (you could use any sharp cheese here)
  • Salt and pepper.

Preheat oven to 375◦

Wash zucchini, trim off stem, and slice lengthwise down the middle. Lay round side down on baking sheet.

Peel and cut shallots in half. Place next to zucchini on baking sheet.

Drizzle all with olive oil and drizzle shallots also with white balsamic.

Place in oven and bake for about 1/2 an hour or until all is soft and the shallots are barely golden on the underside (and I mean barely as any overly brown bits will be too much for the delicate flavour of the zucchini).

Cut zucchini into large pieces and put everything, including any juice or leftover oil or balsamic, into a food processor. Process until all is nicely blended. Add salt and pepper to taste.

Pour half of zucchini mixture into an oven safe dish. Sprinkle on 1/4 cup of the Asiago. Pour in the rest of the zucchini mixture and sprinkle the remaining 1/3 cup of Asiago on top.

If you are serving this right after you make it, simply place the dish under the broiler for a few minutes until the cheese bubbles and turn golden. If you are making this ahead of time, keep covered and refridgerated until ready to use. Bake in a 350◦ oven for 15 minutes or until heated through then turn on the broiler to get that cheese bubbling and golden.

Serve with pita slices, pita chips, tortilla chips or dip some veggies into it. This is a pretty healthy dip so Enjoy!

Tuesday 2 September 2008

Chicken Mirabilis


The inspiration for this dish came from a book that I was reading about Vesuvius' explosion and the fall of Pompeii. In it were many detailed dinners and feasts with Roman decadence and opulence being the main course. Chicken skewers are of course not your typical "fancy" fare; rather it is the ingredients used in the marinade that were the result of my inspiration. Honey, wine, lemon, herbs - all these ingredients, being simple alone, yet rather lavish together, bring my thoughts to the Mediterranean.
The name for this dish is inspired by the Piscina Mirabilis - the pool of miracles I believe is the translation - which is a large cistern that is the terminal outlet of the Serino aqueduct that was built during the Augustan age. I hope the flavours in this chicken are a miracle to your tongue as this feat of engineering was a miracle to the Romans!
Chicken Mirabilis

  • 4 chicken breasts, skin removed and cubed
  • 1/2 cup honey
  • 1/2 cup white wine (try a pinot grigio, trebbiano or sauvignon blanc)
  • juice of 2 lemons
  • 1 cup mixed, chopped fresh herbs (I used oregano, rosemary, lavender and thyme), mint would also be nice
  • salt and pepper

Place the chicken and all marinade ingredients in a large shallow dish so the chicken is well covered in the marinade. Cover and refrigerate for about 2 hours or longer if time permits.

Thread the chicken cubes onto skewers. Heat your grill to medium and grill chicken skewers until golden brown and cooked through, about 5-6 minutes per side.

Wine pairing: serve with the same wine that you used to marinate the chicken with. I suggested a pinot grigio, trebianno or a sauvignon blanc, but if you can get one try a Frascati. This "golden wine" has been drunk in and around Rome for almost 2 thousand years. It comes in either dry or sweet varieties, even as a spumante. Look for a young frascati as this type of wine is not made to age.

If you would rather drink a red you may - try a light red like a dolcetto or a pinot noir.

Enjoy!



Thursday 7 August 2008

Paneer!


I tasted paneer for the first time about 2 months ago at our friends' Shashi and Anu's house. When I lifted the first bite to my mouth I was expecting the taste and eggy texure of tofu - instead I was met with a creamy texture and mild taste - could it be cheese?? Well, I wasn't too far off. Paneer in an unaged, non-melting cheese that hails from the Indian continent. This protein-rich food is a great subsitute for meat, tofu or beans. You can of course buy it at some supermarkets but once you see how easy this is to make you won't bother. Plus, I think it's important to know what's in your food - and what better way to control what goes into your body than making your food yourself?



Paneer
  • 1 litre whole milk
  • 2-3 tsp white vinegar (you can also use lemon juice, which might require more or citric acid, which will require less)

Pour the milk into a large sauce pan over medium-high heat. Bring to a boil (not a rolling boil mind you, but you want to see it bubbling!), stirring often.

Have a colander ready in the sink lined with a clean tea towel or cheesecloth (*some people keep the whey as they prize its healthful qualities and I've read that some water their plants with it rather than waste it - you be the judge).

Maintaining the milk at a boil, slowly add, one teaspoon at a time, white vinegar. Stir well with every teaspoon that you add until you see the consistency pictured below. What you are seeing is the whey separating from the curds.



Once you reach this point remove the pot from the heat and pour all the contents into the lined colander.

Twist the cloth up to squeeze out the excess whey, all the while running it under cold water as it will be hot. Continue to squeeze and run under cold water until the paneer feels cool through the cloth. Finally, stop running water over the paneer and wring out any excess water.





Open up the cloth and scoop out the crumbly paneer out into a dish. You want to press the paneer so that it will be solid like a soft cheese so that you can cut into cubes or as you please. The lid should fit snugly inside the dish and then be weighted as in the picture below.



Put pressed paneer, weight and all, into the fridge and let set for 2-3 hours.

Turn out the cheese, you may need to gently loosen it from the edges of the bowl with a knife.

I like to serve this in a curry, adding at the last and gently stirring it in to warm through. In this form you need to be gentle with it or it will fall apart. You can also fry it up as it does not melt, creating a pleasing look and adding more to the texture. Add paneer to any dish that you might add cubed chicken or tofu too, and especially to curries.

Enjoy! And remember...this IS easy, just try it!















Wednesday 23 July 2008

Maple BBQ Wings


One of the easiest, most economical and tastiest snacks - wings. Everyone has their favourite; whether they be dripping with sweet sauce, rubbed in spices or served suicidally hot! Now, we all know that wings are not the most low fat food (someone once told me that one deep fried wing was equivalent to the fat content of one Mars bar - not sure if that's true!), but every once in awhile it's OK to indulge and your tastebuds will rejoice!

I've opted to pick a method of cooking the wings that would remove some of the fat, rather than adding to it. The BBQ is a good choice, especially in the summer heat, plus there is hardly any mess to clean up (just the chicken bones!).

Maple BBQ Wings
  • 2 lbs wings/drummies
  • 1 can tomato paste
  • 2 tbsp cider vinegar
  • 3 tbsp maple syrup (if you don't like the taste of maple you can replace this with agave nector for a healthy choice, or sugar).
  • 2 cloves crushed garlic (either buy it crushed, or use a mortar and pestle, or the back of your knife, to crush).
  • 2 tsp dry mustard
  • salt and pepper

Sauce

  1. Combine all ingredients, except for the wings and salt and pepper, in a saucpan over medium high heat. Bring to a boil, turn down the heat and let the sauce simmer for about 5 minutes.
  2. Add salt and pepper to taste. At this point also taste to see if the balance of the ingredients tastes right - you might want more vinegar or more syrup. Let cool.
  3. Store in a jar in the refridgerator for up to a week.

Wings

  1. Heat your grill to medium-high heat. Season the wings with salt and pepper.
  2. Grill wings, turning occasionally, until they are nicely browned and almost cooked through.
  3. Place a piece of heavy duty aluminum foil on the grill and scrunch up the sides so it looks like a bowl (you want to keep the sauce from escaping!)
  4. At this point you could either: a) put the wings in a metal or glass bowl (because they will still be hot do not use plastic, you do not want to ever heat plastic) , toss them with the sauce then pour it all into your foil bowl, or b) put the wings in the foil bowl, pour the sauce on and stir it around gently making sure to coat the wings well. If you use option B you can always slowly add the sauce, saving some for near the end to ensure they are really saucy!
  5. Close the lid and let the wings cook for about 15-20 minutes, gently stirring/flipping the wings to ensure they are well coated and sticky.

Remove from the heat and enjoy!

p.s. I leave for Ontario this Friday to visit my family. So there will be no posts next week, but definitely the week after.

Friday 18 July 2008

Pineapple Salsa


Well, Percy and I rolled back into Calgary around 8:00pm on Sunday. It's pretty crazy going from a very secluded, serene and beautiful location to a city, but the drive on the #1 highway back into town pretty much warms you up to it (picture almost bumper to bumper traffic going anywhere from 100 km/hr to 150).

At the cabin we had some friends come stay with us. Generally when with friends and on vacation, eating and drinking can get a little out of control when it comes to calories. This pineapple salsa, served with slightly salted natural corn chips, is one of my more healthy summer recipes and is always a hit. Plus, it's a great way to get kids or men to eat fruit and veggies! (I swear most men I know are trying to catch scurvy with the lack of vitamin C in their diet!) We even served this to some other friends as a side to go with barbequed chicken without the jalapenos.

With all the wonderful produce available right now this is really a treat to make - and to eat of course! We found some of the most delicious tomatoes, cucumbers and fruit in BC. In fact, the great tomatoes in this salsa came from the same nursery/hothouse as our new walnut tree!


Pineapple Salsa

  • 1 pineapple, peeled and cored, chopped into small pieces
  • 1 pint worth of cherry tomatoes, or about 2 large tomatoes, chopped into small pieces
  • Half of one large red onion, finely chopped
  • 1 bunch of cilantro, finely chopped
  • 2 jalapenos (or more or less to taste - 2 large makes it pretty hot!), chopped into small pieces.
  • Juice of 2 limes

Prepare all ingredients, and combine! I like to let this sit, covered, on the counter for an hour or so before serving. The reason I don't refridgerate it until after the first day is because I don't like cold tomatoes - chilling them does nothing for them. If you find there is too much liquid just strain some out before serving.

For those of you that don't like hot food, cilantro or can't eat tomatoes (mom!), here are some ideas for variations:

  • Use red bell peppers instead of tomatoes.
  • Use mint instead of cilantro.
  • Replace all or half of the pineapple with mangoes.
  • Use sweet onions instead of red to cut down on the heat (although the lime juice does a pretty good job of that).
  • Or, if the pineapple it too sweet for you, cut down on that and double tomato/bell peppers.

Any other ideas?? Please share! And remember to try this with chicken, pork or fish. A friend of ours can't eat corn so he enjoyed the salsa with water crackers instead.

Below is a picture of our favourite beach to swim at on Slocan Lake - the salsa tasted REALLY good there!

Enjoy!



Thursday 26 June 2008

Grilled Marinated Tofu


With summer upon us and tanktop and short skirt season now in full swing, I've really started thinking about low fat meals. Further, I think that a lot of people eat too much meat, including Percy and I. But to a man that likes his meat for dinner, tofu can be a little bit of a challenge. So, I set out to make a tofu dish so good that he would not only be satisfied in eating it, but would request to have it again!

I picked up this particular tofu through my spud.ca delivery. Soya Nova is run by Debborah Lauzon who uses the traditional Japanese slow cooking method to make this delicious tofu in Salt Spring Island, BC. If you ever see this brand you should pick some up, it is truly delicious and puts all grocery store brands to shame. Plus, I love supporting small family run businesses. If you can't find this brand look for any other artisan made tofus. And if all else fails, the grocery store brand prepared the right way will taste just fine. Just try this recipe:

Grilled Marinated Tofu
  • 1 lb firm tofu, drained and pressed, and sliced into horizontal slices about 1/2 inch thick
  • 1/4 cup soy sauce
  • juice of 2 limes (if they are rather dry use 3)
  • 1/2 tsp sesame oil
  • 3 tbsp mirin (if you can't get this sweet Japanese rice wine you can substitute it with white wine (if using a dry wine add a little sugar), or sherry (if using a dry sherry add a little sugar)

In a shallow bowl combine soy sauce, lime juice, sesame oil and mirin and marinate tofu slices for 15 minutes.

Drain tofu and grill over medium heat for 1-2 minutes per side, just enough to leave grill marks and heat it through.

Serve with grilled sweet potato slices, vegetable skewers or a salad.

Wine pairing: Sake!! I am no expert on Sake (I better get drinkin'!) but from what I've read a milder Ginjo sake pairs well with many dishes. If any readers have a suggestion regarding the sake I am all ears! For those that prefer wine, I would suggest a white. Tofu doesn't have a very strong flavour on its own so you must consider the marinade ingredients when choosing a wine. I would opt for a crisp white like a Sauvignon Blanc or maybe a Reisling.

I am gone on vacation this weekend for 2 weeks! We're headed off to our cabin in beautiful Slocan, BC. I will post some great cabin/vacation recipes when we get back!

Enjoy!

Wednesday 18 June 2008

What's In Season?




I was going to post a marinated and grilled tofu recipe today but I forgot it at home! I will try to get it up tomorrow - it's a really good one and Percy took a beautiful picture of the finished product. But, I think a "what's in season" email is overdue so I'll take this opportunity to write about that. I find this time of year very exciting with all the available fresh produce coming into season. And if you have the choice, please shop at farmers markets and support your local and provincial farmers!!!

I wrote in a post last year about my love for Vidalia onions, and guess what? They are back! When I was at Coop this past weekend I noticed a heaping basket full of them and threw a bunch into my cart. If you have never tried this sweet onion that is named after its birthplace in Georgia you are missing out. This onion is mild and sweet and can be eaten raw without offending any delicate taste buds (or noses!) As you can see from the picture above the Vidalia onion is rather squat compared the average yellow or white onion. So, next time you're at the market look for these onions and then go back to your kitchen and get creative! Think mild or fruity salsas and chutneys spiked with chunks of sweet onions, a Moroccan inspired salad of thin sweet onion slices with orange wedges, or brush them with a little olive oil and toss them on the grill in great big slices to serve alongside your steak.

Some other fantastic summer items to look for, listed with their availability in most Canadian markets, are:


Fruit
  • Apricots (July to August)
  • Avocados (April to August)
  • Blueberries (July to September)
  • Cantaloupe (July to September)
  • Cherries (late June to early August - But! In Creston, BC you can get cherries up until labour day!! Just in case you're in the area)
  • Honeydew (July to September)
  • Peaches (mid-July to mid-September)
  • Plums (mid-July to late September)
  • Raspberries (July - some available until September)
  • Rhubarb (early May to July)
  • Strawberries (early June to mid/late July, and some available until September)

Vegetables

  • Artichokes (spring, fall)
  • Asparagus (April to Late June) - hurry!!
  • Beans, green/yellow wax (July to late September)
  • Beets (July to mid-October)
  • Broccoli (July to late October)
  • Cabbage (July to November)
  • Carrots (July to late September)
  • Green Onions (July to September)
  • Lettuce, Boston (June to September)
  • Lettuce, Iceberg (July to end of September)
  • Lettuce, Romaine (June to end of September)
  • Peas (mid-June to late July)
  • Potatoes, new (July to September)
  • Radishes (June to September)
  • Spinach (June to October)
  • Zucchini (July to late September)
Some of the items I listed you may have already seen available at markets. When produce appears early on the shelves I generally do not rush to buy them as they flavour I find is often lacking. Nothing is worse then buying the first strawberries or corn of the season only to find the strawberries are sour and the corn is far from sweet. Be patient and you will be rewarded!

If you have any questions about other fruits and veggies not in this list please post your questions or send me an email and I will be happy to help! Enjoy!

Friday 13 June 2008

Brown Rice & Bananas


This dish contains more than brown rice and bananas, but since they are my favourite part of this recipe they get to star in the title! More often than not, by the end of the week I am left with bananas that will never make the trip to work without becoming too battered and bruised for my taste. Generally I toss them in the freezer for a future banana bread making frenzy - it's nice to make a few loaves or pans of muffins all at once (that recipe is upcoming, I just need to upload the picture!) - but sometimes I like to put them to another use.
.
I just love the sweetness of the banana with the other savoury ingredients in this dish. The array of different textures is also very pleasing as is the satisfaction of knowing you are nourishing your body well with healthy food!

Brown Rice & Bananas

  • 1 cup sweet, short grain brown rice (I just love all forms of sticky rice, but feel free to use any plain old brown rice for this)
  • 1-2 tbsp extra virgin olive oil
  • 1 medium sized sweet potato, chopped into 1/2 inch cubes
  • 1 medium or large onion, diced (I just used a regular spanish onion, but a sweet variety would be great!)
  • 2 cloves garlic, minced
  • 1-2 tsp crushed red pepper flakes (some chopped fresh chiles would be great instead, just add to taste)
  • 1-2 bananas, sliced

Cook rice in a pot on the stove top or in a rice cooker. Meanwhile, chop up all ingredients except for the bananas.

When the rice is almost done, heat your olive oil in a large, heavy-bottomed skillet over medium heat. Add the sweet potato first and sauté until soft, stirring often. Next, add the onion and red pepper flakes, sauté until all is slightly browned, stirring often. Add the garlic and sauté for about 2 more minutes, still stirring often.

Turn down the heat to low and stir in the rice. Once well incorporated, add the sliced bananas, stir again, remove from heat and serve.

**One thing to note: the bananas will not reheat well. If you plan to have leftovers just add the bananas to the rice once plated.

Enjoy!

Friday 6 June 2008

Mini Egg Soufflées




One weekend morning I was rooting through my fridge to see what I could make Percy and I for breakfast. Next to the fruit bowl was half a whole wheat baguette from the previous night's dinner that had gone stale. It brought to mind this delicious baked breakfast strata that I sometimes make (from Chef at Home) that uses stale bread, eggs, layers of peppers and onions, cheese and ham or bacon, all baked together in a bain marie. But I didn't have over an hour to let it bake, nor did I have on hand some of the ingredients I like to use. So I improvised and came up with these individual portion sized mini soufflées - I hope you enjoy them! They puff of nicely and hold their shape.

These would make the perfect brunch item as you could assemble them ahead of time, just adding the eggs at the last minute.

Mini Egg Soufflées

I baked these in a muffin tin. So when preparing your ingredients think: 1 egg per cup plus 3-4 chunks of bread per cup.
  • Stale whole wheat bread, baguette, buns, whatever you have on hand, cut into half inch cubes. Remember that if you are using whole grain bread to expect the flavour of the different grains to impact the overall taste. (You can prepare the bread the night before and leave it out in a bowl so that it goes stale).
  • Beaten eggs, one for every cup.
  • Freshly grated Asiago, enough to add about 1 heaping Tbsp to each cup.
  • Chipotle sauce, a few drops per cup
  • Sea salt and pepper

You can of course play with these ingredients. Some to try are:

  • Chopped green onions
  • Any type of pepper or chile (think bell peppers, roasted peppers, or smoky flavours like chipotles in adobo)
  • Chopped olives, any type that you like
  • Freshly chopped herbs like oregano, tarragon, basil or dill.
  • Bacon pieces
  • Sausage slices

I used a silicon muffin tin (seems strange to call it a tin when it's made from silicon!), so I didn't have to grease the cups. If you are using a regular muffin tin, lightly grease or spray the cups with cooking spray.

Preheat oven to 350°.

Arrange 3-4 chunks of bread in each cup (when deciding how much bread to add think about how much room you need for your other ingredients and the egg).

Sprinkle all other ingredients into the cups. Lastly, add one beaten egg to each cup and sprinkle with salt and pepper. (I beat all the eggs together and then just slowly pour into each cup, leveling them all off).

Place in oven and bake for 20-30 minutes or until soufflées are puffed up and and slightly firm to the touch. Using a spoon, pop out each soufflé, plate, and serve immediately.

Enjoy!

Wednesday 28 May 2008

Deviled Eggs


I love deviled eggs. They are one of those foods I should not be alone with. Like with pizza, my stomach knows no bounds when it comes to how may deviled eggs I could eat! I think that is why they are really called "deviled" eggs!
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Growing up they frequently made an appearance at family functions. And with springtime rolling in, and with BBQs and outdoor parties to attend, here's a recipe you can wow your friends and family with - it's all in the presentation. Deviled eggs are also an economic dish to make - in fact the toppings might be more expensive than the eggs! So get creative with your egg toppings - wouldn't bacon pieces be good?? Just like eggs and bacon! You could even add a little slice of cherry tomato. For more ideas see the recipe below.

I've always wanted a deviled egg tray (you know, the plates with the egg shaped indentations that hold your deviled eggs just right), so please, if you have one - use it!

Deviled Eggs

Makes 12 eggs


The Eggs

  • 6 hard boiled eggs, peeled and cut lengthwise.
  • ¼ cup mayonnaise or salad dressing (if you use mayo you might want to add a little sugar).
  • ½ teaspoon dry ground mustard, yellow mustard, hot, or whole-grain mustard (pick your preference here keeping in mind that your guests may or may not like hot flavours).
  • Salt and pepper to taste.

Toppings

  • The classic paprika – splurge a little here and get your hands on some good quality paprika, such as Hungarian or Spanish. These can range from delicate to hot, choose whichever one (or two!) that strike(s) your fancy.

  • Chopped olives: try high-quality black olives (never buy “California ripened”, they are picked unripe and then treated with chemicals), kalamata or green. For an extra zip try olives stuffed with jalapenos.

  • Sundried tomatoes, sliced into small slivers.

  • Roasted green chilies or other hot peppers, finely chopped.

  • A variety of chopped herbs such as dill, basil or chives.

  • Crunchy vegetables such as celery, radish or carrot, finely chopped or slivered.

    1. For perfect hard-boiled eggs: Put eggs with enough water to cover them in a saucepan. Cover, bring to a boil, and then turn off heat. Leave the covered saucepan where it is for 12 minutes. Transfer eggs to an ice bath to cool. This will not only quickly cool them, but it will shrink the egg away from the shell to ensure that you get a perfect egg when you peel it!

    2. After the eggs have cooled and are peeled, pop out or gently scoop the egg yolks into a small bowl and mash with a fork or beat with an electric mixer until smooth (this is important if you chose to use a piping bag to fill the eggs). Add the other egg ingredients and mix thoroughly. Taste to see if you are happy with the balance of flavors. Using a small spoon or a piping bag, fill the empty egg whites with the mixture. ***Note: using a piping bag really isn't very hard and the results are well worth your efforts. You can usually find one at your supermarket and it will work fine.

    3. Cover eggs lightly with plastic wrap and refrigerate for up to one day before serving. When ready to serve, arrange eggs on a tray and serve with any of the suggested toppings. You can top them yourself or serve the toppings on the side.
Wine pairing: try a bubbly, a Prosecco, a crisp white wine (ie. Sauvingnon Blanc), or a light and subtle red (ie. Beaujolais). Personally, my favourite pairing would be a dry rosé. Let me know what you think!

Enjoy!

Friday 16 May 2008

Baniza!


This lovely (yet steamy) picture of Baniza is making my mouth water! I wish I was at home cooking! I've mentioned once before on this blog (see Wild Rice Risotto) our Bulgarian friends, Slavy and Yanko. This is one of Slavy's many great dishes that she makes when we go over to their house for dinner. She's brought this one to work as well and it is always met with a warm reception. And for good reason! This phyllo, yogurt and feta concoction is fabulous! I'm so happy that I now have this recipe, I know you will enjoy it too. Slavy doesn't measure for this one, so I hope my measurements are clear and work out for you. You can always email or post any questions.

Baniza
  • 1 pkg phyllo pastry (found in the frozen foods aisle)
  • 4-5 eggs, well beaten
  • 1 egg, beaten, to brush on top
  • 1 1/2-2 cups feta, crumbled
  • 1/2 cup or so of plain yogurt
  • 1 cup oil (Slavy uses Canola, I think I would use Olive - if not butter!! ha!)

Open up your package of phyllo and open it out so all sheets are stacked and flat.

  1. Incorporate the crumbled feta and yogurt into the beaten eggs. Sprinkle a scant 1/4 or so of the egg/feta/yogurt mixture all over the top of the phyllo, followed by a tbsp or 2 of oil. It's ok if not every bit of phyllo is covered, just sprinkle it on and then quickly brush it around with the back of a spoon.
  2. Take the two top pieces of phyllo and roll it up - start from the longest side - to form a log. Coil this is up, and place in the middle of the pan. Slavy has this awesome, large pan (featured above in the picture) that she got in Bulgaria. I plan to use my large skillet that is oven proof since I don't have a pan as large as hers. Alternatively, you could cut this recipe in half and use a pie plate. If you look at the picture you can see how it is coiled up.
  3. Repeat step 2, coiling the next piece around the centre piece, until the pan is full. If you have leftover phyllo you can always freeze it for another use.
  4. Preheat oven to 350° and brush one beaten egg over top of completed baniza to get it golden brown.
  5. Bake for 10 minutes uncovered. Cover with foil and bake for another 15-20 minutes until the bottom of the baniza is golden brown. (If unsure, carefully lift one side with a spatula to check).
  6. Cut into wedges, serve family style (aka: still in the pan!) and enjoy!

Some variations:

  • Use cinnamon, a little sugar, butter and cream cheese or mascarpone for a dessert version.
  • Add berries, bananas, apples or pears (but don't use too many).
  • Keep it savoury but use a different kind of cheese, add herbs or add some kick with a few chopped up chiles.

Thank you Slavy for sharing this wonderful recipe with us!!!

Friday 2 May 2008

Stuffed Mushrooms


Mmmmmushroooms! This is one of my favourite recipes. It's quick and easy to put together, can be prepared ahead of time and it incorporates many of my favourite ingredients (herbs and wine!!). Plus, everyone loves them. These took me a few tries to get right so I hope you enjoy them as much as I do.

Sarah’s Stuffed Mushrooms
Makes 20

· 1 small onion (yellow, white or sweet), diced
· ½ cup bread crumbs
· ½ cup grated Parmigiano-Reggiano or Asiago cheese
· 100g pancetta, chopped (you can often find this at deli counters, if not use bacon)
· 2 cloves garlic, minced
· 1 tbsp extra virgin olive oil
· 1 tbsp lemon juice (½ to 1 lemon)
· ½ tsp pepper
· 20 large button mushrooms
· 3 tbsp white wine (a Viognier or Sauvignon Blanc is nice)
· 1 tbsp fresh oregano, finely chooped
· 1 tbsp fresh basil, finely chopped

Preheat oven to 425º.

Clean mushrooms by wiping with a damp paper towel. Gently break out entire stem. Reserve ¼ of the stems, trim off the woody ends and dice. Place mushroom caps gills up on a parchment paper lined baking sheet.

Heat olive oil over medium heat in a large frying pan. Briefly sauté the pancetta and onions, for about 3 minutes. Add garlic, sauté another 2 minutes. Remove from heat and stir in remaining ingredients, including reserved diced mushroom stems.

Once well combined stuff each mushroom so they are heaping.

Bake for 10 minutes. Serve immediately.

When it comes time to stuff I generally just use my hands - the ingredients really stick together so you can just mold a little clump of the filling and put it in the mushroom.

I always use Yalumba's Y series Viognier from South Australia for this dish. It's perfect. Enjoy a few stuffed mushrooms with a chilled glass of this great wine and you will have a match made in Heaven. For more information on this wine check it out here, http://www.yalumba.com/vintage.asp?p=154&l=63&v=1965

Enjoy!!







Friday 25 April 2008

Quinoa Salad


Quinoa (keen-wa or keen-oa) is a grain that I wish I would have learned about earlier in life. This super food (almost a perfect balance of all eight essential amino acids) was known as the "Mother Grain" to the Incas and has been cultivated for more than 5,000 years! Since my boyfriend is half Peruvian we figure this grain definitely has a place in our diet! But even if you don't share the same heritage as quinoa you should really consider giving it a shot if you've never tried it. Here's a recipe, you won't be disappointed:

Quinoa Salad
  • 1/2 cup quinoa
  • 1/2 cup sliced mini sweet peppers (you could use chopped bell peppers instead)
  • 1/2 cup black beans (canned or already soaked and cooked)
  • juice of 2 limes
  • 1/2 cup kale, chopped and lightly sautéed
  • half an onion, diced and sautéed until translucent
  • 1 tbsp extra virgin olive oil
  • chopped jalapenos or serranos - to taste (optional)

Rinse quinoa well and add to a small saucepan with one cup of water (scant 2:1 water to quinoa - so a little less than double the amount of water to the amount of quinoa). Cover and bring to a boil, reduce heat and let cook until most or all of the water is absorbed and the quinoa pops - it will look like the quinoa grew a little white curly tail - see picture! If you are unsure just give it a taste to see if you like the texture. I have found that cooking quinoa in my rice cooker works really well - if you got one, use it!

Meanwhile, sauté onions first, adding kale when onions are almost done. When the quinoa is finished, drain if necessary and immediately squeeze on the lime juice. Add the rest of the ingredients, stir to combine and serve. This salad is also great cold or reheated. I really like bringing this to work for lunch. The bright colours, varied textures and flavours really appeal to me. The beans make this a hearty and filling dish too. It is just so good for you. Try it today and enjoy!





Wednesday 16 April 2008

Vegetable Medley

Well, I called this one "vegetable medley" because it's just one of those "let's see what's in the crisper" side dishes to have with dinner. I always try to use a variety of vegetables in different colours to get the best eye appeal - because I think it is true that you eat with your eyes. Follow up some beautiful looking food with some beautiful flavours and you have a winning combination. If you were to make this after work, or when pressed for time, you could easily have these veggies chopped up beforehand and then just throw it all together...
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Vegetable Medley
For 2
I never really measure in these types of recipes, feel free to add more of whatever you like.
  • 2 shallots
  • 1/2 lb or so of carrots - I used baby carrots and cut them down the middle
  • 1 cup chopped greens - in this case, kale (my favourite!!) Be aware that some greens cook a lot faster than others! I prefer kale because it doesn't get wilty but retains a crunch.
  • A quarter of one purple cabbage, shredded
  • Juice of 1 lemon
  • salt and pepper
  • Extra virgin olive oil

Heat a good glug of olive oil over medium heat in a large sauté pan. Add shallots, cook for a couple mintues. Next add carrots and cabbage. Cook, stirring often until slightly tender with a little bit of a bite. Add kale, lemon juice, salt and pepper. Let cook for a few more mintues and voilà, you are done.

If you like a little heat try adding some crushed chile peppers or some chopped fresh chiles.

Enjoy!

Monday 7 April 2008

Gnocchi di Ricotta
























Mmmmm...
gnocchi. Besides homemade chicken soup when you are sick or the odd box of KD (c'mon, admit it, most Canadians still love Kraft Dinner, even after they are no longer twelve!) there's not much that' s more comforting than a big bowl of saucy gnocchi. And so versatile! This version is features ricotta and is baked with Asiago and marinara sauce. I've done other versions too, such as herbed gnocchi using basil and oregano with a pesto sauce loaded with garlic. Whatever your mood there's a gnocchi for you!

Gnocchi should be light and airy and not heavy and chewy. Despite this, I don't find it very hard to make, just use a light hand and don't overcook it.


























As you can see from the pictures, after the dough is made you roll it into little logs that you then cut "pillows" from. At this point some would roll it down a gnocchi board or down the tines of a fork to give it perfect impressions. Well, instead of these methods I take the end of the handle of a wooden spoon and lay it across, making a little channel with a deep spot in the middle. This little impession will nicely collect a good dollop of sauce on your gnocchi, making each bite a as good as the next. Check out the picture of my "Army of Gnocchi" to see what I mean.


And now, for the recipe:

Gnocchi di Ricotta
Serves 4, with leftovers



  • 1/4 cup durum semolina
  • 3 1/4 cups flour
  • 1 medium yellow potato
  • 2 eggs, lighly beaten
  • 1/4 cup grated Asiago or Parmigiano-Reggiano
  • 1 lb ricotta
  • 1/4 cup Asiago
  • 1/2 tsp olive oil
  • salt and pepper

Bake or boil the potato. When cooked and cooled peel and break up with a fork until you have tiny uniform sized bits. Add this to a medium sized mixing bowl. To this add the flour and stir to combine.

Next, add the lightly beaten eggs, the ricotta, Parmigiano-Reggiano and some salt and pepper. Mix the ingredients, using your hands (no rings!) to form a dough. Transfer to a lightly floured working surface and gently knead for a few minutes, gradually adding the durum semolina, until you form a nice soft dough that is slightly tacky but doesn't stick to your hands. I find that the gnocchi is easier to work with having a bit of the durum semolina added.

Divide dough into 4 peices. Roll each piece into a ball, roll into a log and cut into 1/2 inch pieces. You may find it easier if you divide the dough into more pieces as you will have smaller logs to shape.

Impress the end of a wooden spoon handle into each gnocchi making a little dent.

Preheat oven to 350° (if you are planning on baking the gnocchi). Bring a large pot of water to a boil. Add the tsp of olive oil and the gnocchi. Cook for 2-3 minutes or until gnocchi rises to the surface of the pot. Drain. At this point you can serve the gnocchi with the sauce of your choice or you can mix is up with your sauce, sprinkle with the Asiago and bake, uncovered for 10 minutes.

Serve this with a Dolcetto, Côte-de-Rhones or pinot noir and Enjoy!









Tuesday 25 March 2008

Roasted Purple Potatoes


Yum...roasted potatoes! The closest thing to fries that I can justify eating more often than not! And when you can get your hands on beautiful purple potatoes such as these you really need no excuse, it would be sacrilege not to enjoy them. I got these guys from spud.ca, the organic produce delivery service I use. They also carry many more grocery, diary, and meat items, but I just use the service for produce. By using a delivery service you also help reduce fuel emissions by not having to drive yourself to the market every week. Every Thursday I look forward to my delivery. Check them out at spud.ca.

Anyways, on to the recipe...

Roasted Potatoes with Rosemary
What better to go with potatoes then rosemary?
  • ~2 lb potatoes (can be any kind)
  • 2-3 tbsp extra virgin olive oil
  • 2 sprigs rosemary, chopped
  • sea salt and pepper

Preheat oven to 400°.

Scrub (I rarely peel my potatoes - I just scrub them and cut out any green parts or eyes) and cut potaotes into evenly sized pieces - much like shown in picture above. Put in a saucepan and cover with water. Bring to a boil, turn off and remove from heat.

Pour in olive oil, replace lid and shake to coat. Pour potatoes into a rimmed baking pan. Add rosemary and salt and pepper.

Bake for 20 minutes, flip and bake for another 20 minutes or until golden.

Enjoy!


Wednesday 19 March 2008

Easter Menu

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Wednesday 12 March 2008

Wild Rice Risotto

A couple weeks ago we had some friends over for dinner who are from Bulgaria. When they invited us to their house for dinner Slavy made a very delicious and excitingly ethnic array of Bulgarian food for us to sample. When it was their turn to come over for dinner we really wanted to offer some dishes that had a Canadian twist and hopefully something they hadn't had the chance to try before.

I come from a lake town in Northwestern Ontario. There, along the shoreline in certain places, grows wild rice. Given this, I generally have a small store of it in my cupboard. Besides maple syrup, wild rice is very Canadian - and better yet it symbolizes "home" for me - so it was something special and personal I wanted to share with our new friends as they had been so generous when they invited us to their home. Wild rice has a great nutty flavour, is great with poultry and game, and luckily for us, I have the tastier "wild" version (rather than cultivated).

I served the wild rice risotto with a herbed roasted chicken and roasted vegetables - just the thing for a cold Canadian winter dinner! That oven always warms up the kitchen so nicely - as well as warming up my appetite!

So, here is my recipe, it's pretty simple to whip up and I can guarantee that you'll like it. I used a variety of mushrooms that I found at the supermarket - but if you have access to wild mushrooms, I think that would make this dish very special.

Wild Rice Risotto
Serves 6-8 as a side dish

  • 900 ml chicken or vegetable broth (always opt for the low-sodium if you don't have homemade)
  • 1/2 cup wild rice
  • 1 cup Arborio rice (you may use a short or medium-grained white rice if you can't find this)
  • 3-4 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 small to medium sized onion, finely chopped
  • 2 cups chopped mushrooms (I used brown button, portobello and cremini)
  • 1/2 cup white wine
  • 1/2 cup to 3/4 cup freshly grated Asiago (you can use more or less depending on your preferences. Parmigiano-Reggiano would also be nice, but I adore Asiago and it's cheaper than fresh Parmigiano-Reggiano)
  • 2 Tbsp fresh, chopped parsley
  • salt and pepper

In a medium-sized saucepan cover the wild rice with water by a good inch. You may use broth instead, just remember to buy extra, beyond the 900 ml called for in this recipe. Bring to a boil, reduce the heat and let simmer over low heat for 45-50 minutes, or until some of the rice has "popped" and is slightly soft. It will still be slightly chewy - you do not want to cook it until it is all popped or else it will be watery and mushy. Drain.

Heat stock in a saucepan and keep it at a low simmer on the side - you will need the stock to be hot when you add it to the Arborio rice.

In a large heavy-bottomed skillet heat the olive oil over medium heat. Sauté the onions and mushrooms for a few minutes, or until the onions are soft, then add the garlic. Add the Arborio rice, stirring to coat with oil. Stirring often, let it cook for about 2 minutes or until you see a white spot in the middle of the grains of rice. Pour in the wine, letting it bubble away until the wine is absorbed.

Add a ladle full of broth with some of the wild rice and let it cook until it is absorbed, stirring occasionally to ensure it doesn't stick. Add another ladle full of broth with some wild rice and again let it absorb, again stirring to ensure it doesn’t stick. Repeat.

After about 20 minutes of cooking time taste the Arborio rice to see if it is al dente (tender, but still slightly firm to the bite). Add some salt and pepper. If it not yet al dente, continue cooking, stirring and adding broth until it is. General cooking time is between 25-35 minutes. If you run out of broth you may use hot water, but you need not use up all the hot broth if the rice is done. Just make sure you get all the wild rice in there!

Remove from heat and stir in the butter, cheese and parsely. Serve immediately and Enjoy!



Tuesday 4 March 2008

Eggs, Hashbrowns and Chard - A Weekend Breakfast


What defines a relaxing weekend for you? Some like to get up early and go for a walk, others like to sleep in. While I enjoy a full complement of weekend activities, making a nice breakfast and a good cup of coffee is up there.


I pretty much cook my eggs the same every time, in the same way my mom always cooks eggs when we are at our family cabin: basting. Until recently I had no idea that what she was doing was "basting", I just knew that it was a great method to use when there are many mouths to feed. Plus, you more often than not end up with perfect eggs.

I so often find that breakfasts involve no veggies, unless you are of course having an omelet with veggies. Sometimes we go English and have fried tomatoes, but other than that it is all proteins, grains and fruit (and of course fats, but whatever). Considering Percy doesn't eat enough veggies I have to get them in whenever and wherever the opportunity presents itself. Of course, making sure your veggies are super tasty helps in getting them down. If not, I'd have to resort to the airplane method: "Vvvrrr......open the hatch, it's coming in!" Now, what 35 year old doesn't like that?! (LOL).


So, without further ado, here's how it's done.....


Basted Eggs

This method is slightly different from my mother's and also from some other recipes I've come across. But, I can promise you that this method works very well.


Based on 4 eggs.

In a medium to large sized lidded skillet heat 2 Tbsp extra virgin olive oil over medium heat.

Once oil is hot carefully crack in the eggs. Salt and pepper the eggs.

Once the eggs turn white, pour in a little water, paying special attention to the space between the eggs. Cover. At this point you want to cook the eggs until they are to your liking. Right before they are done I always loosen them up with a spatula - the water helps loosen them too.

Once done, remove from heat and serve immediately.






Sautéed Swiss Chard

And here's where the greens come in. If you have everything chopped up and set aside you can cook this up while the eggs are cooking.
  • Swiss chard, about 4 stalks, chopped
  • 2-3 shallots, diced
  • 1 tbsp lemon juice (approx. juice of 1 lemon)
  • Salt and pepper
  • 2 Tbsp extra virgin olive oil

Heat olive oil in a medium to large sized skillet over medium heat.

Once oil is hot add the shallots and sauté for 2 minutes, or until translucent.

Add the chard and reduce the heat to medium-low or slightly higher. Stir frequently for 1 minute then add the lemon juice and salt and pepper to taste. Let it all bubble, stirring frequently, for another minute or 2. You do NOT want the chard to be too soft, it should retain a little crunch. Remove from heat and serve immediately.

Homemade Hashbrowns

Now this is my favourite part. I love a good potato, in any form. The more the merrier.

  • 2-4 potatoes, depending on size and appetite, scrubbed and cut into 1/2 inch cubes
  • 4 Tbsp extra virgin olive oil
  • Salt and pepper to taste

Preheat oven to 425°.

In a medium sized saucepan cover cut potatoes with water and bring to a boil. Remove from heat.

Drain water and add olive oil, salt and pepper. Replace lid and shake to coat potatoes.

Pour out into a rimmed baking pan. Bake for 20 minutes, flip potatoes, and bake for another 15-20 minutes. Bake until desired doneness/crispiness.

Other than that, I just heated up some baked beans, just because I love baked beans at breakfast. Serve with juice, freshly brewed coffee, and a smile....enjoy!





Tuesday 12 February 2008

Special Announcement - Party Planning


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Wednesday 30 January 2008

Banana Cake


Ah, bananas....a definite favourite of mine!

I usually eat bananas for breakfast or have them for dessert with a little fresh lemon squeezed over top. But, since it's my birthday today I'm going to share a deliciously delectable way to use bananas, and I'm Not counting the calories!


Quick Toasted Banana Cake w/ Banana Cinnamon Topping

For 2

This recipe calls for banana bread, but by the time you put all this together it really is more of a cake!



  • 2 large pieces banana bread (I used banana nut bread), you can use your favourite, cut into thick slices, think of cake-size pieces when you cut it.

  • 6 small or 4 large ripe bananas, cut into small pieces

  • 4 tsp cinnamon, or more to taste

  • 2 tsp vanilla

  • 1/4 cup cream

  • 2 tbsp olive oil

  • 2 tbsp butter

  • chopped walnuts, hazelnuts or pecans (optional)


  1. Over medium heat, heat olive oil and butter in a large non-stick skillet.

  2. Add banana pieces, cook for 6-8 minutes, or until the banana starts to fall apart and gets really soft.

  3. In the meantime lightly toast your banana bread in the toaster or in the oven.

  4. Add vanilla and cinnmon and let it bubble for a minute or so, stirring to combine well.

  5. Turn the heat down a couple notches and add cream, stirring to combine well.

  6. Place toasted banana bread on a plate and top with banana cream mixture. To set your tastebuds ablaze, add a dollop of whipped cream and sprinkle with nuts.

  7. Serve and enjoy!!

p.s. sorry for lag between posts, I have quite a few pictures of food I've made, they're just still on our camera!! Percy...hint! hint!





Wednesday 9 January 2008

Shrimp and Coconut Curry


In this chilly weather it's nice to eat something that will warm you up - physically and mentally. This recipe for Thai Shrimp Coconut Curry will give you nice mental images of warmer places with flavours of coconut and lemongrass, and the heat from the dish will warm your bones and your stomach.
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Shrimp and Coconut Curry
Serves 3-4
  • 1 lb large raw shrimp, deveined and peeled
  • Salt
  • ½ tsp mustard seeds
  • ½ tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground anise seed
  • 3 tbsp vegetable oil
  • 2 tbsp green thai curry
  • 2 onions, thinly sliced
  • 1¾ cups coconut milk (I enjoy the Arroy-D brand)
Rub shrimp with salt and set aside (I read that rubbing shrimp with salt lightly cures them, making them succulent). Dry-roast the mustard seeds quickly, then add the other spices. Stir and shake the pan; when the aroma rises, remove the spices from the pan and let cool.
Heat the oil in a heavy pan and fry the green curry paste for 2-3 minutes. Add the onions and stir for a few minutes more. Add the spices and the coconut milk, and simmer, uncovered, for 8-10 minutes, stirring frequently. Put in the shrimp and simmer for 4-6 minutes, until they are cooked through. Do not overcook or they will be tough. Serve with basmati rice.
Enjoy!