Creamy Cheese & Vegetable Flatbread

This recipe came from my cousin's ex-wife - - I really miss her food ;-) This dish in particular was always one of my favourites. Every single time I've made this appetizer it's always been a hit with kids and adults alike. I serve it in any season and you could adjust the toppings based on what's available at the market. I'll share with you my favourite version:

Creamy Cheese & Vegetable Flatbread

• 2 packages Pillsbury Crescent Rolls
• 2 eight ounce packages light cream cheese (room temperature)
  
• 1 cup miracle whip (if using mayonnaise add a 1/2 tsp of sugar)
• 2 tsp fresh dill, chopped
• 1 tsp garlic powder
• 1 small onion, finely diced (yellow, white, sweet)
• 1 cup finely diced carrots
• 1 cup finely cut broccoli (I cut them into tiny florets - check out the picture)
• 1 cup finely cut cauliflower (cut similar to the broccoli)
• 1 cup diced green olives
• 1 cup aged cheddar cheese

Preheat oven to 350º. Line a large, rimmed baking sheet with parchment paper. Open up the crescent rolls and spread out flat on the baking sheet, making sure to join the seams neatly and spread out evenly. Bake for 5-8 mins or until slightly golden. You want to make sure the bottom doesn't burn. Let cool.

Using hand beaters or a mixer, blend the cream cheese, miracle whip, dill, garlic powder and onion until smooth. Set aside.

It is important to finely chop all the toppings or else the bread won't be able to support them. You may find you need more or less of the measurements given.

Using a rubber spatula, evenly spread the cream cheese mixture onto the bread going right to the edges. Next, sprinkle on one topping at a time, ending with the cheese. To finish, take a piece of parchment or waxed paper, lay on top and press down so all the toppings stick into the cream cheese mixture and stay put.

For best results cover in plastic wrap and chill for a couple hours before serving. If you have however made this last minute, no problem, cut it up into small squares and eat it! I take 2 corners of the parchment paper that is lining the baking sheet while the flatbread is still on it and carefully slide it onto a cutting board. This makes it very easy to cut the flatbread evenly and doesn't scratch your pan.

Enjoy!

Warm Brussels Sprouts & Apple Salad

I know it's been awhile since I've posted. School has been so busy that most of my evening are taken up with homework and my cooking hasn't been exemplary. Very sad. But, I will be done in December so we'll see what kind of an excuse I come up with next ;-)

I really like brussels sprouts, or at least when they are sauteed or roasted. If you've never tried them like this, and even if you think you hate them and will never, ever like them, you should try it this way at least once!

Warm Brussels Sprouts and Apple Salad
For 2

• 1 to 1.5 cups of thinly sliced brussels sprouts (just trim the end and slice)
• 1 granny smith or other snappy apple, cored, halved and thinly sliced
• Half a medium onion, any kind you prefer but red would be pretty, thinly sliced
• 2 Tbsp extra virgin olive oil
• 1 large clove garlic, diced
  
• Juice of one lemon
• 1 tsp fresh thyme
• salt and pepper

Squeeze a little lemon on your sliced apples so they don't turn brown.

Heat olive oil in frying pan over medium heat. Add onion and cook until translucent. Add a couple pinches of salt and cook a few minutes more.

Add sliced brussels sprouts and cook another 5 minutes. Add apple, garlic, thyme, pepper and remaining lemon juice and cook another few minutes to incorporate flavours. You want the brussels sprouts to be golden on the edges. For example, the picture above shows a salad that still needs a few more minutes. I took a picture early so I could eat the food before it got cold!

Enjoy!

Stuffed Celery

Here is a great summer appetizer to enjoy while lounging around outside. It's refreshing, has great eye-appeal and should taste great with a Sauvignon Blanc, Rosé, or a Pinot Gris.

Stuffed Celery

• 1 bunch celery
• 1 250g container plain cream cheese (full fat or light)
• 1/4 cup freshly grated Parmigiana, Asiago or Pecorino Romano.
• 1/3 cup finely chopped, toasted walnuts*
• 2 tbsp chopped basil
• 1 tbsp chopped parsley
• 1 tbsp lemon juice (about the juice of one lemon)
• salt and pepper
  

Wash celery and separate ribs; cut into even lengths.

Combine the rest of the ingredients using an electric mixer, or mix well by hand. Using a butter knife, small rubber spatula, or piping bag, fill the celery ribs with the cheese mixture.

Cover celery with plastic wrap or store in container and chill well before serving. Arrange on a platter and serve. Enjoy!

To toast walnuts:

Dry skillet method:
Cook nuts over medium heat, stirring often, until golden brown.

Oven method:
Preheat oven to 350 degrees. Spread nuts on a baking sheet. Bake, stirring occasionally, for 10-15 minutes, or until nuts are golden brown.

Greek Pita Pizza

There is this Greek store just around the corner from my place - it has the most delicious and good quality ingredients: Greek feta shipped in wooden barrels from Greece, the most flavourful Kalamata olives I have ever tasted, and super fresh pitas. I also picked up some very tasty grape tomatoes from Co-op. What better inspiration for a Greek pizza? With spring fast approaching and the days getting warmer every day (however, it could still snow, a lot, so I hope I just didn't jinx anything!) it's time to start embracing the fresh produce that is becoming available. Seriously, if you have not bought some of the great asparagus that's out you need to - now! The recipe...

Greek Pita Pizza
For one large pita pizza

• 1 large pita - I used whole wheat
• pesto (recipe below)
• brown mushrooms, thinly sliced
• quartered grape tomatoes or sundried tomatoes
• spinach
• sweet onion, caramelized is best*
• Kalamata olives
• feta
  

For the Pesto:

• 2 cups roughly chopped fresh oregano (could also use basil, thyme or a mix or all three - just be heavier on the oregano or basil if using thyme)
• half a head of roasted garlic (to roast slice off top of head so all cloves are exposed. Drizzle with extra virgin olive oil and bake at 375 for 15-20 mins, or until golden brown. Let cool).
• 2 Tbsp of freshly squeezed lime juice
• 4 Tbsp of extra virgin olive oil
• sea salt and pepper, to taste

Put first 4 ingredients in food processor and blend until well combined. (just squeeze the roasted garlic in, the cloves will pop right out). Add salt and pepper to taste, and perhaps a little more lime juice - you should be able to taste the lime.

Spread the pesto and on the pita and top with other ingredients. Don't overload the pita or else it will be too heavy and the pita may not crisp up enough on the bottom.

Bake at 350 for 15-20 minutes, or until pita is crispy. Cut up into wedges, serve and enjoy!

*To caramelize onions, check out this website with step-by-step photo instructions. I would cut the onions smaller for our purposes in this recipe. I use extra virgin olive oil too, only up to medium heat, and it works great (remember, that unless you are buying organic canola oil it is all genetically modified (GMOs) and it's not good for you, at all):

http://culinaryarts.about.com/od/vegetables/ss/onionscaram.htm

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!!

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!

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!

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!

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!

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!

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...

.

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!

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!

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!

Pumpkin Soup - Happy Halloween!

Pumkins are not just for carving.

The only kind of pumkin I ever ate, until recently, was pumpkin pie and it was most likely always made with pumpkin purée from a can. Little did I know that there are a myriad of ways to prepare pumpkin! And, you can even invest in one or two ahead of time as they last weeks if they are not cut. But before you rush out and grab a pumpkin from one of the many bins from which you buy to make Jack-o-Lanterns, read on, and even better, check the link posted at the bottom of this post.

I have looked around and gauged the scene regarding pumpkins. It is really easy to find the type appropriate for Jack-o-Laterns, but less so to find the ones that taste best: sugar pumpkins or as they are sometimes labeled, pie pumpkins. This variety is sweeter and less stringy. I had no luck at Safeway or Coop, but did find them at Sobey's and at farmers markets. My mom told me they carry them at The Place, for anybody living in Fort Frances!

Here is a fabulous and healthy autumn meal that takes the best of the season and transforms it into something delicious! Now, doesn't that make you just a little bit excited about embracing autumn?

Pumpkin Soup

• 450g or 1 lb pumpkin, chopped into 1 inch cubes


• ¼ cup butter


• 1 medium onion, finely chopped


• 750 ml or 3½ cups chicken broth


• 2 cups milk


• Pinch of ground or grated nutmeg


• Salt and pepper


• 6 tbsp freshly grated parmesan cheese

Heat the butter in a large saucepan over medium heat. Add the onion and cook for 6-8 minutes, or until onion softens. Stir in the pumpkin and cook 2-3 minutes.

Add the broth and cook for another 15 minutes, or until pumpkin is soft. Remove from heat.

Pour into a blender or food processor and purée. Return liquid to the saucepan. Stir in milk, nutmeg and season with salt and pepper. Let simmer for 10 minutes. Stir in parmesan cheese and serve.

For a great resource on pumpkins check out:

http://www.lesliebeck.com/ingredient_index.php?featured_food=27

Enjoy!

Squash and Sweet Potato Casserole

Sweet Squash.

Instead of pining over the loss of summer veggies and fruits for another year, welcome autumn by embracing (and eating of course!) what's in season.
It's a wonderful time of the year to have your pick of a variety of squashes. I always love picking one out - so many different shapes, colours and uses. Here's one use that you're sure to enjoy:



















Squash and Sweet Potato Bake:

• 1 large butternut squash
• 2 medium to large sized sweet potatoes (so, if you use a smaller squash, just reduce the amount of sweet potato - you're aiming for more or less equal quantities of each. Also, if you make a smaller quantity you may want to reduce the amount of onion.)
• 1 large onion, diced
• 1 tbsp butter or extra virgin olive oil
• salt and pepper

Preheat oven to 350°- 375°

Cut the butternut squash in half, lengthwise. Scoop out the seeds and lay the halves on a baking pan. Cut the sweet potatoes in half, lengthwise, lay on baking pan.

Bake squash and sweet potato for a half an hour to 45 minutes, or until tender when pierced with a fork. Remove from oven, let cool until you can handle.

Meanwhile, briefly sauté the diced onion in a pan with butter or olive oil over medium-high heat until translucent.

Scoop out flesh of both squash and sweet potato and mash up with fork or potato masher. Stir in sautéed onions. Spread into a casserole dish and heat at 350° for about half and hour, or until heated through.

Enjoy!

The Best Green Beans

My parents have always grown yellow and green beans in their garden. Fresh vegetables from your own garden are always a treat. I miss that garden (sigh), except for that weeding part.

So, what's better than growing your own? Eating of course!

I would like to share a fantastic, and very simple, recipe with you that has kept me eating beans for a long time now:


The Best Beans Ever:

• 450g or 1 lb fresh green or yellow beans, cleaned and trimmed


• 1 or 2 garlic cloves, crushed using a mortar and pestle or the back of a heavy knife (alternately you can buy crushed garlic in a jar, use about 3 tsp)


• 2 tbsp balsamic vinegar


• 3 tbsp olive oil


• Salt and pepper

Boil beans until quite soft, about 8 minutes, or until desired tenderness. Drain. Add all other ingredients, toss and serve.

**If beans are unavailable you can use broccoli - adjust the cooking time to 3-5 minutes, you want to retain the colour and some crunch.

FYI:

"Green beans are ready in July and can be enjoyed all summer. Choose bright green beans that are long, slim, and do not have large seed protrusions—this indicates an older, tougher bean. Avoid beans with very noticeable blemishes, or a withered look. Store them in the refrigerator in a clear plastic bag. They will last three to five days. "
From: http://www.foodtv.ca/

Enjoy!

Soba Veggie Salad with Sesame Oil Dressing

I love salads, but I get bored fast eating the same thing (except with pizza!). Day after day of regular tossed salads just isn't exciting enough. Alongside these meatballs, which are pork meatballs with an almond sauce (drool) is a soba noodle and veggie salad with a tasty sesame dressing. I like making different salads as it is a great opportunity to clean out your crisper. With all the fantastic fresh produce available right now, what better time then to get creative with veggies?

Soba Veggie Salad with Sesame oil dressing:
(for 2)

Any of the soba noodles I've ever bought come in packages that contain 4 individually wrapped servings each good for 2 people in this recipe, which makes it easy. Soba noodles are Japanese noodles made of buckwheat flour. If you can't get soba noodles, you can use vermicelli, it will taste great.

• soba noodles (or vermicelli)
• half an english cumcumber, chopped
• 1/2 cup edamame (fresh soy beans. Peas or beans would be good too)
• 1 red pepper, chopped
• a few green onions, chopped

Cook the noodles according to the directions on the package. Rinse under cold water until cool. Add these to a salad bowl with all the chopped veggies.

To make the dressing, add to a lidded jar:

• 1/2 tsp sesame oil, or to taste (be careful with this, it's very potent!)
• 2 tbsp olive oil
• 1-2 tsp sugar
• 1 tbsp rice vinegar (you could use white wine vinegar instead)
• the juice of one lemon
• salt and pepper
• 1/2 tsp red chili paste, or 1 small chopped chile (optional)

Shake the dressing in the jar until all the sugar has dissolved and it becomes emulsified. Toss the dressing with the salad and eat! Hope you enjoy this.

Check out this link to learn more about Soba noodles: http://en.wikipedia.org/wiki/Soba