The Big Comeback!

It has been more than a year since I last posted a recipe, and the time seems to have flown by. I neglected my blogging duties not out of laziness or my insecurity about my writing skills, which is still prevalent, but because I have been busy with my new baby girl.

My second child was born on June 24th, 2011 and this past year with her and my son has flown by. We have had a blast together. Now I am preparing mentally to return to work, while my children go into daycare and summer camps, and alas I feel ready to return to blogging about my kitchen adventures.

There have been many in the past year as I have tried out new recipes and attempted more baking than usual. I will make sure to post some of the more successful recipes in the coming months that have made it into my regular repertoire.

I have also decided to post our weekly menu's every so often. These weekly menu's have been a huge help for my peace of mind, knowing what I'm preparing at the end of the day makes life that much easier when your busy working and raising children.

I will attempt to add at least one recipe a week along with photo's to the blog.

Looking forward to cooking with you...now onto this week's menu

May 21 - 26th, 2012
Monday - Slut's Pasta - Pasta alla Puttanesca

Tuesday - Spring Roasted Veggies with herb goat cheese and quinoa

Wednesday -  Rainbow Trout Niscoise

Thursday - BBQ Chicken and Salads

Friday - Shrimp Salad Sandwiches

Brunch Strata

It has been along while since my last update, apparently being pregnant, working full time and raising a three year old doesn't leave much time for hobbies.

But alas, I was able to serve up my family a lovely brunch this past Easter Sunday and thought I would share the star of it all, well besides the Chocolate Egg Angel Food Cake!

The Brunch Strata is as easy as pie, actually easier. It can and should be fixed at least the day ahead. I love this because that frees me up to accomplish all the sides on the day of the event. You can use any flavours that appeal to you, I have in the past used ham, asparagus and swiss as well as bacon, tomato and cheddar. This time I used tomato,asparagus, goat cheese and herbs. The recipe below serves eight, or more if you serving a bunch of sides.


The Brunch Strata

8 English muffins halved
2 chopped tomatoes
1 bunch asparagus chopped
Goat cheese or feta to taste
a few sprigs of fresh oregano chopped
8 beaten eggs
1/2 cup sour cream
2 cups milk
4 finely chopped shallots
2 tblsp. Dijon mustard

In a greased rectangle baking dish spread half the English muffin pieces. Top with half the tomatoes, asparagus, and cheese. Top with remaining English muffin pieces, and tomatoes, asparagus, cheese and herbs.

In a bowl whisk together the eggs and sour cream. Stir in the milk, shallots, mustard and black pepper (to taste). Cover and chill 2 to 24 hours.

Bake, uncovered in a 325 degree oven for 60 to 65 minutes or until internal temps register 170 degrees. Let stand 10 minutes before serving.

Enjoy!

Slow Cooker Pulled Pork Sandwiches

I found this recipe on the Fine Cooking website, this website is a great wealth of recipes with seasonal ideas. I often go there when I feel uninspired by my usual fare. 

My husband loved these sandwiches! I know I will be making them often from now on and this recipe makes enough for lunches for the next couple of days. I couldn't find a pork shoulder at my local store when I decided to make them so I used a pork roast that had enough fat on it and they turned out great. I also added a couple of chipotle peppers to give it a bit of smoky flavour. Served with a vinegary cole slaw it is a perfect meal!

1 large yellow onion, halved and sliced

3/4 cup jarred tomato salsa (medium heat)
1/3 cup plus 2 Tbs. cider vinegar
1/3 cup packed light brown sugar
1 Tbs. ground cumin
1 Tbs. chili powder
Kosher salt
One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
3 Tbs. tomato paste
Toasted hamburger buns, for serving

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In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.

Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Baked Sausage and Veggies!

This is an incredibly easy meal that is fast and perfect for after work. I usually use Italian Sausages though I've used polish as well with different veggies. The main thing is to have enough oil or liquid to make sure the veggies roast well.


3-4 sausages
Veggies of choice roughly chopped (tomatoes, eggplant, zucchini pictured)
Herbs of choice to your taste (fresh oregano and rosemary pictured)
Salt and Pepper
2 Tblsp. Olive Oil

Toss chopped veggies with herbs, salt, pepper and oil in a bowl ,  place on top of sausages in a baking dish.  Bake in a 400 degree oven for 30-35 minutes, until veggies are tender and sausages are cooked through. Can be eaten as is or with pasta or rice.

Enjoy!

Canning Pears

My Canned Pears


Canning quite honestly is daunting. It not only takes a significant time commitment, it can also seem far more technical than you may want to get when it comes to dealing with food. But really if you can set aside a morning, say 4-5 hours then the actual canning part is quite easy.

We have the most charming little pear tree in our backyard, and while it is still a youth it has consistently provided us with more pears that we can eat in the fall. So this year I decided to can them for the long winter months. I took the recipe from the following website, which describes the process quite well. I used the medium syrup, which worked out well.

http://www.pickyourown.org/pearscanning.htm

I used fruit fresh to keep them from yellowing, but lemon juice works as well.

Pack the pears in as tight as possible so less air is captured in the jars.

Leave them in a boiling bath for about 20-25 minutes.

Simple Sunday Breaky

Roast Potatoes with Fried Eggs!

I think this very simple dish is my husbands favourite. He loves his fried eggs and with homemade roast potatoes all the more delicious! The only part of the meal that he takes his time with is the fruit side. :) Even my little one will eat the potatoes and eggs.
I used Chili spice and salt to season the potatoes in the breakfast above, but have used a variety of fresh herbs, and even Paprika and a bit of chopped garlic. Whatever your fancy the day you make them.
All around an easy Sunday morning breaky, that will leave you ready for a day of relaxation.

Roast Potatoes

Any good Yukon Gold, Sweet potatoes, new potatoes, really any potatoes you like
Sunflower oil


Cut your Potatoes into cubes leaving peels on is your choice, but they can be removed. Pour Sunflower oil over top and add spices and salt. Mix together with your hands, you really need to use your hands to get the potatoes good and coated with the oil and mixture you have added. Roast in a 400 degree oven for approx. 30 minutes, check doneness with fork.

Add a fried egg on top of potatoes with a little salsa and serve. Enjoy!

Zucchini Fritters

Every August I have more zucchinis growing in our small backyard garden than my wee family is able to eat, and it seems no matter how many we give away we still have so many to use. I tend to use the small tender ones in pasta dishes or grilled and some I leave to get large on the vine, these are the babies I use for my fritters.
Zucchini Fritters take awhile to cook up so I would suggest making them on a weekend when you have more time, the leftovers are a great add for meals throughout the week. Usually on the night I make them I serve them as a main dish with a couple salads or sliced procuitto, salami etc.
Served with garden fresh stewed tomatoes (recipe below) they are beautiful!

Zucchini Fritters

1 Large Zucchini
2 cloves garlic
fresh oregano to taste
salt and pepper to taste
1 egg
1/2 cup bread crumbs
11/2 cups flour  (you want to be able to form a patty or ball with the mixture and may need to adjust based on the size of your zuchini)
1/2 cup parmesan cheese
olive oil for frying

The zucchini should be "julienne", I use the food processor for this, it is much quicker. Set aside chopped zucchs in a colander for about a 1/2 hour, then using paper towel press out as much remaining liquid as you can, do not worry if some of the liquid is retained. Transfer to a large bowl and add chopped garlic, chopped oregano, egg, flour, breadcrumbs, parmesan and salt and pepper. Mix it up thouroughly, using your hands is best for mixing, it will also give you a better idea of the consistency of the mixture. Make sure you are able to ball the mixture in your hand. Heat olive oil in pan and once hot add a handful of mixture to it, fry each side about 4-5 minutes each. Serve with some delicious fresh stewed tomatoes and enjoy!

Fresh Stewed Tomatoes

Chop up your favourite tomatoes or whatever is currently ripe on the vine, fresh herbs, garlic and saute in some olive oil until the tomatoes break down, if the tomatoes aren't releasing enough liquid you may need to add a little water. I don't peel my tomatoes for this I just plop them in to the pan, add salt and pepper to taste. Serve hot over Zucchini Fritters.

Enjoy!

Spicy Chicken with Summer Peaches

This is a quick weeknight meal, in the summer it can even be done on the BBQ in foil so as not to heat that house up anymore. It is of course best with fresh summer peaches, but you can use canned too if you crave it in the winter, just remember to drain the peaches before using. Serve over some fresh steamed greens or with a little couscous and Enjoy!

2 Chicken Breasts
2 fresh peaches peeled, pitted and diced
1/2 cup Brown Sugar
2 teaspoons ground fresh ginger or 1/2 teaspoon ginger powder
1/2 teaspoon salt
1/2 teaspoon ground clove
1 tablespoon lemon juice (or more to taste)
1 tablespoon olive oil

Coat pan with oil, place chicken breasts in and sprinkle with half the brown sugar, place peaches on top and sprinkle with the remaining sugar, salt, ginger and clove. Squeeze a little lemon juice on top. Place in a 400 degree oven for 30 minutes.

Asparagus and Pesto Pizza

This is the fastest, easiest recipe yet! Especially good for a weeknight, after a frazzle of a day at the office and coming home to a whiny toddler. When I feel industrious I will make the pizza dough on a weekend and freeze it, but most of the time I just buy the Presidents Choice flatbread for this recipe:(http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&catIds=cat40002&catIds=102&productId=prod550007)

This is another inspiration from Smitten Kitchen with my own flair. Smitten painstakingly uses a peeler to thinly slice the asapargus, for which us busy girl's have no time. Believe me I tried it!
Of course any pizza with a pre-baked crust is easy to make for a fast meal on a weeknight, I frequently use shaved procuitto, sundried olives, basil and boconcini as a topping. This is great as a white pizza or even with a tomato base. Pizza is loved by all, even whiny toddlers.

Enjoy.

Asparagus and Pesto Pizza

1 Bunch Asparagus (chopped in half and quartered)
1 Flat Bread or favourite crust
4 tbl spoons Pesto (or to taste)
5 small boconcini balls (cut in half)

Spread pesto on flatbread to cover, top with chopped asparagus and boconcini and bake in a 400 degree oven for 10-12 minutes. Yummy!

Summer Quinoa Salad with Moroccan Dressing

This salad idea came to me when I had a craving for Taboulleh one day and did not have any bulger wheat on hand. But I had the Parsley and Quinoa so what the hay! I added in extra veggies I had to use up in the fridge and eventually I created this surprisingly good salad. It is very filling and makes lots so it would be a good Potluck dish, or I sometimes make it on a Sunday and bring it for lunch for the next few days. It can be eaten on its own or as a side. All in all a very good summer salad.

Summer Quinoa Salad w/ Moroccan Dressing

1 cup Quinoa
1 cup Parsley (curly works best but you can use flat too)
1/2 cup red or yellow peppers (diced)
1/2 cup cabbage (chopped)
2 small tomatoes (diced)
3 green onions
1 can chick peas (optional)

Moroccan Dressing

1/2 cup Olive Oil
1/4 cup Lemon juice (about 1 1/2 lemons)
2 Tsp. Cumin
1 Tsp. Ground Coriander
1 Tsp. Salt

Cook Quinoa and let cool; add to chopped veggies and parsley and mix well. Add dressing and serve chilled. Delicious!

Asparagus and Goat Cheese Pasta

It's Spring! It's Spring! It's Spring! I love using spring vegetables fresh from the farm and this recipe uses asparagus an abundant spring veggie at the moment. The recipe idea came from Smitten Kitchen a wonderful cooking blog that I suggest everyone check out: http://smittenkitchen.com/ She uses a few more ingredients in her brew; such as tarragon which I didn't have handy when I wanted to try it out, but I'm sure would be tasty next time around. She also used olive oil instead of reserved pasta water, but that is a personal choice. I added Parmesan for a little more kick. This recipe is fast and easy.

Aparagus and Goat Cheese Pasta

2 cups pasta (preferably spiral or penne)

1 bunch slender asparagus spears trimmed and cut into pieces
1 5- to 5 1/2-ounce log soft fresh goat cheese
1 cup reserved pasta water
1/2 cup Parmesan Cheese or to taste
Fresh lemon juice to taste

Boil the pasta and in the last 3 minutes add the aparagus, once cooked drain (reserving at least 1 cup of pasta water) add the goat chees and parmesan and lemon juice to the pasta and asparagus and mix, adding in the pasta water to help melt the goat cheese and mix everything together. Simple and delicious! Enjoy.

Chicken, Wild Leek and Mushroom Meatloaf

I found some beautiful Wild Leeks this weekend at the farmers market and knew I had to make this special meatloaf! Most of us think of meatloaf as boring and everyday, but this recipe is really delicious, and very easy to make. The prep time/bake time takes awhile but if made on a Sunday you will have leftovers on Monday for sure! I found this recipe on Martha Stewarts - Everyday Food and adapted it a little bit for my tastes. I hope you enjoy it as much as I do.

Chicken, Wild Leek and Mushroom Meatloaf

1 1/2 pounds ground chicken
1 bunch wild leeks chopped (white and green parts) or 2 stalks regular leeks
2 1/2 to 3 cups cremini mushrooms sliced
1 clove garlic minced
1 handful sage chopped
1 cup fontina cheese
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 slices of bread (preferably a bit stale) roughly chopped

Saute the mushrooms in half olive oil and butter until just soft, remove from heat and let cool about 5 minutes. Saute the leeks and garlic in the half olive oil/ butter and let cool about 5 minutes.
Mix all remaining ingredients in a large bowl till combined, place mixture on parchment paper on a baking sheet and shape into a log. Bake at 375 degrees for about 45 minutes. Serve with herb/chicken rice and greens. Delicious!

Beef Stew

January, February and March are such uninspired months for me. Usually I get a cold, am super busy at work, the weather if it isn't snowing is minues15 and I can't garden! So I turn to cooking, I made a good hearty beef stew the other night and it was quite good. It is the time of year to fill ourselves with filling meals, and the stew has the nutrition to boot. I also have a terrible cold and meals like stew always make me feel homey which makes me feel better.

Beef Stew

1lb. Stewing Beef
2 tablespoons flour
1 med. onion chopped
Olive oil
1 cups Beef Stock
2 cups V8 or other vegetable juice
1 cup water
1 bay leaf
1 tsp. oregano (dried) if using fresh you may want to add more
1 tsp. thyme (same as above)
1 tablespoon worschester sauce
2 cups Veggies

Toss Beef in flour and add it with onion to a large pot and fry in olive oil, about 10 minutes. Add liquids and herbs and bring to a boil, then simmer for at least 1 hour, to give beef time to soften and gain flavour. Add veggies and cook for another 30 minutes.
Serve with a good crusty bread.

Delicious!

Sausage and Rapini Pasta

I've had a lazy cooking week or so. Work has been busy and Xander has been sick so I haven't felt very inspired to cook. Lazy meals consisted of raw veggies with dip, an omelette with tomatoes, goat cheese and basil, nachos with fixings. And the worst was when I was so tired that I made popcorn and served it with cheese and apples, not really a meal per se, but it hit the spot. On those nights Ken usually fends for himself and he is pretty good at it.

However, I did manage at least one good meal last week, and it lasted for another night too. Sausage and Rapini is a brilliant combination, and with a little parmesan on top it becomes perfection.

Pasta w/ Sausage and Rapini


Sweet or Spicy Italian Sausage
1 lg. bunch Rapini
1 clove garlic
White wine
Olive oil
Pasta of choice


Cook pasta al dente, drain and set aside. Heat olive oil in large pan add sausage (I remove sausage from casing because I prefer a more crumbled texture, but you can also just chop sausage into chunks) and garlic and cook until cooked through. Add trimmed Rapini, and about 1/2 cup white wine, cover and let simmer until Rapini is cooked, about 5 minutes. Add pasta and toss together. Serve with parmesan.

Enjoy!

Crock Pot Burritos

The title of this dish envisions burritos simmering away in a crock pot, but this is not the case. In fact this method makes the best burrito fixings ever. This also makes plenty of leftovers for lunch or dinner the next day and maybe the day after. You can make this with chicken or beef or even chorizo sausage, but the cooking time needs to be adjusted by meat. The chorizo would also need to be removed from the casings if you use them.

Ken loves these burritos and while Xander still refuses to eat meat he will eat a cheese and bean burrito which is why I added beans to this recipe. If you use beans I would suggest dried (soaked at least overnight) as the canned beans tend to dissolve in such a long cooking method.

Crock Pot Burritos

Chicken Breast (Boneless) or Pot Roast

Taco Seasoning

Jalapeno Pepper chopped (to taste or optional if you don't like spicy)

Onion chopped

Can of Tomatoes

 1 cup Beans (optional)

Cilantro roughly chopped

water just to top up

Coat the pot roast or chicken breast in the taco seasoning and place on top of the chopped onions and jalapenos in the crock pot. Add the canned tomatoes, beans and enough water to cover the meat and cook the beans. Let cook in the pot for at least 6 hours, the meat should just fall apart and the beans tender. The pot roast usually takes about 8 hours.

After cook time is up shred the meat and add it back into the pot and let simmer a little more, remove some of the liquid. Serve on a warmed tortilla using a slotted spoon, with cheese and whatever extras you desire. 

Enjoy!

Pasta Al Forno

This really is a simple dish, the poor man's lasagna they say. It's a hit with whomever I serve it to and makes a great dish to serve at a potluck, or if you  have more than 6 for dinner. The recipe I have created for this is a combo from my italian neighbour and the ever so charming Jamie Oliver.
The neighbour makes a very simple dish and Jamie tends to dress it up a bit, (He cooks down fresh tomatoes, something I only have time for on a weekend.) I tried something in between.
In the summer when I have my own tomatoes growing, I would subsitute the canned toms with fresh because I think it would add a real spark of flavour.

Pasta Al Forno

1 Pkg Penne or favorite pasta
1 medium onion (chopped)
2 cloves garlic (minced)
1/2 tsp or more dried chilis (optional)
Splash of red wine or red wine vinegar
fresh oregano (chopped about 2 tsp)
1 Jar good Tomato Sauce
1 14 oz can of diced tomatoes
5-6 large balls of Boconcini cut into thirds
fresh basil (a good handful)
Parmesan (plenty of it)
Olive Oil (2 tbl sp.)
Salt and Pepper to taste


Preheat oven to 400 degrees. Cook down your onions, chilis and garlic until golden in 1 tblsp of olive oil, add oregano and bit of salt and saute about 1 minute more. Add tomatoes and sauce and let simmer for about 15-20 minutes and adjust seasoning to taste. Bring a pot of salted water to a boil. Add your pasta and cook al dente. Use the remaining oil to grease a baking pan, drain pasta and add some to the pan, top with sauce, a handful of parmesan, some of the boconcini and some of the basil leaves torn into pieces. Repeat this process until you are out of ingredients. Bake in the oven about 15 minutes, or until it is bubbling and the cheese has melted. Serve with some good italian bread and mixed greens. Delicious!

Enjoy!

Spaghetti with Pancetta

This dish is easy and Ken usually has second helpings so it must of be good. A good one for a cold winter night. I make this using spaghetti noodles but really any pasta can be used and the same goes for the Pancetta. If you can't find any I have used Procuitto or Speck. Also I advise not to skimp on the butter in this dish as it really is what holds it all together.

Spaghetti w/ Pancetta

Sweet Pancetta (about 200 grams) chopped in cubes
Med. Onion
3 tablespoons Oregano
1/2 cup Fine Bread Crumbs
3 1/2 tablespoons butter

Saute onion in half the butter until golden, add the pancetta and oregano and saute about 3 minutes more. Add bread crumbs and combine. Add to the pasta and loosely mix together, and serve.

Enjoy!

Fish in a Flash

I try to serve my family fish at least 3 times a month, and this is the easiest fish dish I know. Ken likes it and Xander is slowly warming to it, but even if he won't eat the fish and tomatoes/greens at this time he will eat the rice with a little cheese. :)

Fish in a Flash

Salmon or Trout or any pink fishy fish
Greens of your choice ( I like dandelion or kale with this)
Cherry Tomatoes (about 12 or more if you like)
2 tablespoons Maple Syrup
2 tablespoons Olive Oil
Salt and Pepper to taste'
1-2 Limes (juiced)

Heat oven to 400 degrees and place greens on tinfoil in a baking dish, sprinkle with a little salt and some of the oil. Place the fish and tomatoes on top of the greens and drizzle with syrup, remaining olive oil, lime juice and add a bit more salt and pepper.  Tent the foil and put in the oven for 25 minutes.
Serve with rice.

Healthy and delicious!

White Fish and Potatoes or Cartoccio Di Pesce E Patate

This fancy sounding and healthy meal sounds far more difficult than it is. It takes about 40 minutes at the most from start to finish. I made this the other night and to my surprise Xander ate the fish and actually asked for more! I was in shock, he still didn't eat the swiss chard or potatoes that go along with it, but hey I'll take it.

The original recipe for this calls for Fennel bulb but I replace that with greens, because I find the fennel overwhelming in this recipe.

White Fish and Potatoes

2 large fillets (bones removed) White fish (monk fish, sole, talapia, snapper anything you prefer) cut into chunks
new potatoes (about 10) cut in chunks
Swiss chard (or your favourite green)
Maldon or Kosher salt (course)
1 tsp or more of Fennel seeds crushed
2 tbsp olive oil

par boil potatoes in lightly salted boiling water (about 3 to 4 minutes). Line a baking dish with foil and lay down greens lightly salt and pour over 1/2 the olive oil. layer the fish and potatoes down, sprinkle with salt and the fennel seeds and the remaining oil. Bake in a 350 degree oven for about 20-25 minutes.

Enjoy!

Quesadillas

So I'm back to work, I forgot in the short two weeks how exhausting it can be. But, also quite satisfying to be useful. Not that I'm not useful at home, just that I take great joy in knowing I can do a job well.
It was lovely though to come home to Xander's (my son) hugs, and his excitement of seeing me. He has taken to hugging and saying quite affectionately "My Mama". Oh the love that I have for this boy!

One meal that my family loves is Quesadillas with Guacamole, and Xander loves to help assemble them so it is a bonus. The Guacamole recipe is from a friend who enlightened me on the value of adding mango to avacados MMMMmmmm. This super fast meal is a cinch for a busy week night.

Quesadillas

10 Large Tortillas
Jack and Cheddar cheese grated
1 Can of Black beans
Hot Peppers (optional and I usually only to half of the quesadillas with them)

Food process the black beans (drained leaving a little liquid about 1/4 cup or less depending on how thick you like your refried beans) add 1 clove garlic.
Heat fry pan and sear your beans turning over until a little crusty, grate cheese. Heat another pan and add a tsp. of oil and  a tortilla, smother with beans and cheese cover with another tortilla and let fry for about 2-4 minutes a side.
Let cool and cut into 6 triangles. Serve with some delicious Guacamole.

Guacamole

Two ripe avacados
1 ripe mango
1 clove garlic
1/2 lemon
1 good dash of salt

Mash avacados and minced garlic, add mango that has been chopped in small cubes, squeeze in the lemon juice, add salt and blend all together.