Angel Pie

Ok.  I know.

I know I was 2 cookie recipes short of the 12 Days of Cookies. 

Please forgive me.  No excuse except I became so sick of butter and sugar and needed to consume vegetables and healthier fare for a while.

To make up for it, I am posting a dessert recipe that should take the place of those missing cookies.  Fair deal?


This is a very retro dessert.  I haven't had it in about 32 years (wow, dating myself a bit).  So, 1970's retro.  Basically, it's a pavlova in a pie.  Have I got your attention yet?

12 Days of Cookies - Chocolate Peanut Butter Surprises

For someone who is not a fan of chocolate, I sure am baking a lot of chocolate cookies!  Who can pass up chocolate with peanut butter though?  Ok, easy answer...anyone allergic to nuts.  I think I would even try this with a different spreadable nut mixture like hazelnut, almond butter, or even soy butter, sunflower butter, or "Peabutter" for my husband and others with a nut allergy.

12 Days of Cookies - Mexican Hot-Chocolate Cookies

These cookies are for the serious chocoholic.  They are a nice change to the regular chocolate cookie, however, next time, I would add some chopped up chocolate bar - like "Chocolove" which contains dark chocolate with chiles and dried cherries.  It sort of screams for a surprise inside. 

12 Days of Cookies - Fruitcake

I have never made fruitcake before.  Probably because it always seems so difficult and time-consuming to bake.  This recipe is pretty easy to create.  Just blend your favorite dried fruits, macerate in liquor for a couple of days, then bake in a low temperature oven for a couple of hours.  Pretty easy and delicious.

12 Days of Cookies - Coconut Lime Macaroons



These do not taste like those macaroons you buy at the grocery store bakery.  You know the ones.  They taste of solid coconut and are almost like a Bounty Bar.  These are light and limey and delicious clouds of meringue which happen to have coconut in it.  The lime is makes these outstanding.  I don't think I'll give any of these away.  They are too delicious!

12 Days of Cookies - Chocolate Peppermint Cookies

These cookies are delicious versions of those mint Girl Guide cookies, with the addition of white chocolate and candy cane sprinkles.  If you don't have white chocolate, or have an aversion to it, by all means, go with your favorite chocolate.

12 Days of Cookies - Chocolate Chip Ginger Cookies

Adding chocolate to a ginger cookie provides a nice contrast. You expect a ginger taste and your palate gets hit with a taste of chocolate.  If you don't like dark chocolate, or don't have any, using semi-sweet chocolate chips will work just fine. 

12 Days of Cookies - Sugar Cookies

I love sugar cookies, probably because they are easy to make and withstand decorating, and everyone seems to love them.  You can decorate yours with a royal or buttercream icing, but I prefer just a little sugar on top as they don't seem to be so sickenly sweet.  Probably the best thing about sugar cookies is that they can be baked year round, using different festive cutters.

To kick up the flavour, I add extracts and citrus zests.  It adds a nice pleasant surprise.

12 Days of Cookies - Blueberry Cream Cookies

This is an unusual cookie that I just had to throw into the mix.  It's created by Christina Tosi, the ingenious pastry chef at Momofuku Milk Bar in New York. 

This recipe takes a couple of days to make.  Don't worry, it's minimal active working time and extensive resting time.  It's a nice tasting cookie, and, really a surprise addition to a Christmas cookie list.  Doncha all need a new and different cookie in your repertoire?  They are reminiscent of a blueberry muffin.  I don't see why you couldn't throw in some dried cranberries instead of dried blueberries to make it more Christmasy.  Even some white chocolate chunks would kick it up a few notches.



12 Days of Cookies - Piparkakut (Scandinavian Spice Cookies)

I don't think there's a cookie that evokes the warmth of the holidays more than ginger spice cookies.  The smell premeates the house, welcoming everyone.  I love these the most because they are the perfect dunking partner for a hot cup of tea.

12 Days of Cookies - Shortbread

Shortbread.  Is there a purer cookie out there?  Basic ingredients that lead to a yummy delight.  There are a tonne of shortbread recipes out there, but I am going to post the one my Grandma always used.  Why mess with a true family classic?

The Twelve Days of Cookies

Hard to believe it's already December 1st.  Even more frightening to think Christmas is in 25 days!  With that fast-approaching holiday coming up, you will need to start baking.  Why?  Well, it is an easy and economical way of saying "thanks" to people when you go to a Christmas dinner or party; handy to have around when people stop by; something to bring to work and share with co-workers; a nice treat to give to your mailperson, handyman, teacher or babysitter.  The best part about cookies is that you can make the dough, or bake the cookies and freeze them.


So, for the next 12 days, I will be preparing and posting a different cookie recipe to help inspire you to get into the kitchen and bake.  With all those cookies (and limited freezer space), I will be giving mine away.  I've already decided the exceptional doctors and nurses at the local NICU are receiving a box.  It's a no-brainer for my family as we had to use their services when my son was born.  Even those hard-working doctors and nurses can't eat 12 dozen plus cookies.  So, I would appreciate it if you could help me out and suggest the names of other worthy persons deserving of these cookies.  Your creative and thoughtful comments will be chosen at the end of Dec 12's baking day.

Sweet Georgia Browns

I'm so excited.  I feel like I should be contributing to that "Top Secret Recipes" book.  I have cracked the code to Purdy's Sweet Georgia Browns.  If you do not know what I am referring to, or have never tried one, you are truly missing a sweet treat.


Purdy's is a Western Canadian chocolatier who makes a version of "Turtles" called "Sweet Georgia Browns."  When my friend introduced me to SGB's, she described them as being "way better than a turtle."  That's a bold statement.  Yet, so very true.  Let's just say they are a Turtle kicked up a few notches.

Sausage and Peppers Pizza

We just returned from holidays and I have been busy trying to clean out my pantry and freezer.  Lucky for me I found some uncased breakfast sausage, a Boboli pizza crust and some pizza sauce.  I decided to create a sausage and peppers pizza.  It was delicious and truly easy to make.

Dinner Parties

When I used to host dinner parties, I would plan far in advance.  I would tweak a menu to accomodate everyone's tastes and allergies.  I would plan how everything melded together, and I would spend the whole time in the kitchen ensuring everything was "just so" and missing a large part of the party.


Now that I am a mum, planning tends to be a few days before the actual party, when I have a spare moment to think about it and jot down a list.  Grocery shopping is the night before or day of, and I seem to cram something else last minute into the mix.  Inevitably, it seems to come together because the basics are there - good food, good wine and good company.

Vij's At Home

Vikram Vij, the reknowned chef of Vij's and Rangoli in Vancouver, had a book launch celebration for his latest literary exploit Vij's At Home. 


From the moment we walked in, we were handed a glass of wine, offered delicious appetizers, and met the personable, outgoing and engaging guest of honor. He was not only interesting and fun to meet, but amused all of us with his hilarious stories and shared his genuine love of food.

Pumpkin Brown Butter Sage Cupcakes

With the onset of Fall, I start to crave pumpkin pies and tarts.  I wanted to make something a bit different that did not require an entire pie to be made and came up with these pumpkin brown butter sage cupcakes.  

Marrakesh Curried Stew

In Toronto, there is an amazing restaurant called Fresh  which serves inventive and delicous vegetarian fare.

To be perfectly honest, I have never eaten there.  I tried to go the last time I was in Toronto, but they were closed for the evening.  My husband, however, is the one who has frequented this place often, and bought the cookbook Juice For Life by Ruth Tal Brown.

You might be hard pressed to find this particular cookbook as it is now out of print, however, not to fret for she has created two new cookbooks that contain favorite recipes from the original book.

Chicken Pot Pie

I've never eaten a lot of chicken pot pie, and, quite frankly, the first time I made it was Boxing Day a couple of years ago, using leftover turkey.  It bubbled and browned away in the oven after my holiday guests left, and I took down all the Christmas decorations.  I was so delighted to devour this yummy meal, sitting on the couch under a cozy blanket while watching a Harry Potter movie marathon.  Pure bliss! 

Lime Seared Shrimp with Mint and Cilantro Chutney

This was such a fun recipe to make.  Fun because I got to use new ingredients (for me).  Fun because the flavours were amazing.  And fun because my son gobbled up the whole plate! 

Easy Cinnamon Buns

Here is an easy cinnamon bun recipe, courtesy of Ina Garten - The Barefoot Contessa.  It can be made in less than an hour, using store bought frozen puff pastry.  No need to make a yeast dough and let it rise.  This is a simple and easy treat to make. 

Marmalade

I find marmalade is an acquired taste.  Some store bought marmalades tend to have too much of a bitter punch that my palate dislikes.  Fortunately, I have found an amazing marmalade that is so very tasty and addictive.  

Canning Preserves 101

Autumn is my favorite time of year.  The trees turning colour and the crispness in the air all lend to a cozy feeling.  It is the time of year when we make stews and pies and root vegetables take centre stage.


It is also the time of year that I start canning.  Growing up, my mum always canned fruit and made pickles. I always remembered it to be this laborious ordeal where pots were bubbling and boiling on the stove, mason jars were strewn to and fro, and the windows were constantly built up with steam.  We'd have jars upon jars stacked in our cold room of pickles, canned peaches, canned cherries, pickled beets, pickled carrots, and, of course, jam.

Feast of Fields

Slow Food Calgary  hosted it's 9th Annual Feast of Fields this afternoon.  It took place in the backyard of Rouge Restaurant  where tables were set up where we could taste and drink wonderful items prepared by 20 chefs, using local ingredients from over 50 producers.

Get Crackin'

That is a motto that I need to live up to.  I have been so absent from my food blog lately that I must apologize.  I have people ask me what I have done all summer, and all I can say is "nothing."  But, I have done something, and that is sit inside listening to the rain and watch the mudpit rise in my backyard.  We moved into a new subdivision last year, and, as everything is still under construction, I have spent my summer dealing with construction workers working on my and adjoining houses.  I did manage to landscape and plant trees, etc, and it's amazing to me how the summer flew by and I did not get out to the mountains, nor frequent the Farmers Markets as much as I intended, or try new restaurants like I wanted.

So, a thousand apologies.  Now that it is September, I am starting to crave food and baking again.  Root vegetables speak to me and I love their look and taste and addition to any meal or sweet. And, as we begin to move indoors again, there are a lot of food events occurring which I am attending with much excitement.  So, please stay tuned for write ups on new recipes, new food events, and exciting ventures.

Lemon Ricotta Donuts

I need to preface this by stating that I have never made donuts before.  It's not that I don't appreciate a good Timbit once in a while (especially on a good 'ol road trip), it's just that I'm not a donut fanatic like some people are.  I guess I need to clarify.  Leonard's malasadas in the red stripe truck in Oahu, or freshly made mini-donuts at the Stampede.  So, "fresh" is key for me.

Spelt

Just to let everyone know that Costco now sells Spelt Flour!  2.5 kg bag for $7.00.  They already sell organic Quinoa, so go buy either or both and start creating some healthier recipes!

Chile Rellenos

Chile Relleno's is a New Mexican/Tex-Mexican dish that takes a roasted Green Chile, or Poblano Pepper, stuffs it and the deep fries it.  I cheated and baked this, making it healthier.  This is so much like a stuffed pepper dish, and, again, I deviated from traditional and added more vegetables.  

Sweet Potato Biscuits

My in-laws were here for a visit and mentioned they had watched a cooking show that made sweet potato biscuits.  As we were having fried chicken, I thought these would be a perfect accompaniment.  They were.  So much so that I made them the following night with leftover butternut squash puree mixed with sweet potato as well as whole grain flour.  Again, outstanding, and probably even more so.  Because the vegetable puree is so liquidy, I honestly needed little, if any milk.


These are from Paula Deen, and who doesn't love Paula Deen?


(and since my husband made the first batch to go with his fried chicken, he used his favorite cookie cutters - pirate ship and skull and crossbones).


Sweet Potato Bisquits 

Blue Corn Pancakes With Green Chile Chutney

Pantry Ingredients

I cook a lot of Thai food, which I find so easy to make, once you have all the ingredients on hand.  The perfect thing about this cuisine is the hard-to-find ingredients can all be bought in a large amount and frozen - to be used whenever the Thai mood strikes you.

Thai Eggplant

I saw these fun looking eggplant at the grocery store and figured I needed to add them to a Thai dish. 

Satsuma Sorbet

Oh La!  Was this ever amazing  So refreshing and easy to make.  I had bought a box of deliciously sweet satsumas (no different than a mandarin orange) and tried to figure out what to make with some of them.  My ice cream maker hasn't seen any action in maybe a decade, so I thought I should bring it out and give it a try.  I was so happy I did, and wondered why I haven't made sorbet before.  This is lovely for a hot summer's day.

Jamie Oliver's Rhubarb Souffle

I made my first ever souffle.  Rhubarb.  I was so excited about it, until my 14 month old stomped into the kitchen during the last 2 minutes and it fell.  I always thought that was an old wives tale.  Turns out, it's true.  Oh well, props for even trying.  It still tasted great.

Breakfast Hash

While in Albuquerque, we had a traditional New Mexican breakfast made with green chiles, eggs, cheese, and potatos.  Upon returning home, I was craving that breakfast, but decided to make it a bit healthier so I can feed it to my son.  This is so simple and SO delicious.  The best part is that you can reheat it for lunch or breakfast the following day.

Roasted Butternut Squash Salad

I made this Roasted Butternut Squash Salad for company, and it was outstanding.  I have never eaten a salad and wanted a second helping.  Unfortunately for me, my guests loved it as well, so the bowl got licked clean and noone got seconds.  It's a fantastic meal all on it's own.

Cashew Baklava

This is the first time I have ever made baklava.  After making this, I have no idea why I have not done it before.  Oh yeah, because my husband is allergic to nuts.  So, while he was at work, I found some leftover phyllo and cashews stashed in the pantry, and decided to make baklava.  Completely easier than the apple turnovers I made before, because with baklava, there is no rolling.  Just layer the phyllo in a pan, brush it with butter, apply even more phyllo layers, layer it with ground nuts, bake it, and pour syrup overtop.  Practically makes itself.

Pea Ricotta Ravioli

This is a super easy and interesting side dish to make.  Actually, you can make it into a meal on it's own with a little sauce over top if desired.  I serve it with roast chicken and sweet potatoes; or fish; or Sunday pot roast.  They are easy to make fresh, as well as freeze for another day.  Plus, you can get inventive and use beets and goat cheese, edamame and ricotta, corn and tarragon.  You get the point.

M.I.A.

I have to apologize for not posting any new recipes.  I just returned from a trip to Albuquerque, New Mexico to visit friends, and was completely without internet or phone.  It was actually quite relaxing.

I have also been in a food funk lately.  Nothing really appeals to me taste-wise.  Perhaps it's the change in seasons as spring brings in that awkward bi-polar weather - is it warm or cold?  Rain or sun?  Snow or wind?

That's why it was so refreshing to go to a new locale and taste a new cuisine.  New Mexican cuisine is similar to Mexican food, except there is a bit more cheese and everything is covered with chilies.  The question you will always get asked there is "red or green?" and you quickly get used to replying "which is hotter today?"

So, expect some spicy foods to appear and some unusual ingredients to take centre stage.  Thanks for your patience!

Red Lentil Sweet Potato Curry

I'm hunkered down in my house watching the blowing snow and dreariness, not wanting to venture out into this yucky spring snowstorm.  For dinner, I wanted to use what was available in my pantry and freezer, and came up with this Thai curry inspired stew.  You can add any veggies you like, and make it into a full and delicious meal in itself, but, as I had leftover roast chicken and since my husband loves vegetarian food as long as it has chicken in it, I added that in.  Very delicious and soul warming.

Red Lentil Sweet Potato Curry

2 medium sweet potatoes, small dice

1 T red curry paste

1 c chicken stock or water

400ml can coconut milk

2/3 c red lentils

3 kaffir lime leaves

juice of 1 lime

1 clove garlic

grated ginger - about 1 tsp

grated lemongrass - 1 stalk (bottom 3")

1 c peas

1/2 c edamame

1 c chopped, cooked chicken

In a large Dutch Oven, over medium high heat, drizzle olive oil.  Add the sweet potato and curry paste.  Cook for 2 minutes.  deglaze pan with stock.  Cook for 2 minutes.  Add the coconut milk and remaining ingredients.  Stir, reduce heat to low, cover pot and cook for 30-45 minutes.  Remove lime leaves and serve with bread.

Ginger Cookies

This was a recipe request from my niece.  As spring has suddenly turned into winter today, these are a nice "comfy" treat to make.  I know these have zero nutritional value, but, on the plus size (ha ha, pun intended), they have no preservatives.  And it's not like you bake and eat cookies every day, right?

 Grandma's Ginger Cookies

3/4 c margarine

1 c white sugar

1 egg

1/2 c molasses*

2 1/2 c all purpose flour

2 tsp baking soda

2 tsp ginger (fresh or ground is fine)

1 tsp cinnamon

1/2 tsp salt

1/2 c chopped candied ginger (optional)

Mix together all ingredients and roll into 1" balls.  Roll the balls in sugar.  Place on a greased or parchment lined baking sheet and bake 350F for 10-12 min.

*Spray a measuring cup with cooking spray and then measure in the molasses.  This ensures the molasses does not stick to the cup!

Pea Ricotta Mint "Ravioli's"

I have no picture of these as I brought them to a friend's house for dinner and they got gobbled up so quick, that I didn't have time to take a picture.  And I thought a photo of an empty plate was just mean, so use your imagination on these. 

It starts with those packaged wonton wrappers you buy in the Produce section of your grocery store.  These are the "ravioli."  You can then put absolutely anything in them.  So fun and quick and easy to make.  I put peas and ricotta and mint together to serve as a side with roast chicken and celery root puree.  A very nice twist to the traditional vegetable side.

All I did was put 1/2 cup of thawed (frozen) peas in a food processor, along with 1/4 cup ricotta, 1 tsp freshly chopped mint, salt and pepper.  On a flat, clean work surface, spoon a teaspoon of the pea/ricotta mixture on a wonton wrapper.  Moisten the edges of the wonton with water and fold over into a triangle.  Secure the edges with your fingers, ensuring they stick.  Once you've made as much as you desire, you can freeze* them, or cook them in a pot of boiling water until they float to the top (3-5 min).  Easy peasy.  Serve with roast chicken or roast pork with gravy, or just on their own.

*To freeze, lay each ravioli on a baking sheet covered in parchment paper, ensuring none are touching.  Place in the freezer until frozen, then you can transfer them to a plastic bag and none of them will stick together! 

250 Calorie Scones

I had a litre of buttermilk in my fridge leftover from a recipe, and never know what to do with the remains.  Fortunately, in my internet search, I came across these  Cranberry Scones that use buttermilk, but also whole wheat flour and a no-calorie sweetener.  These scones turned out wonderful.  I would interchange cranberries for blueberries for more fibre, but any fruit you have on hand would work.

Braised Short Ribs

I found this recipe for Braised Short Ribs in a magazine and decided to try it.  What I like about this recipe is that you can mix it up a lot.  Don't get hung up on the ingredient list as this turned out to be similar to beef stew.  You could interchange the panchetta for back bacon, or eliminate it altogether.  I don't think it's essential to get the most expensive and exotic mushrooms, but it does call for something "meaty," so cremini's or portobellas would work best.  Some good beef stock would be excellent in this if you have an aversion to alcohol, and, while you're at it, you can even use a a different cut of beef.  Essentially, it's a good base, and if you like short ribs, you will enjoy this.

Breakfast Quinoa

This is the best breakfast ever!  So good for you.  No added sugar or salt.  Just simple, plain, healthy ingredients to play around with.  All I did was cook up some quinoa with fruit.  In this case, I used pears, but apples or peaches would work well.  Added cinnamon and some lemon juice.  Cooked it until the quinoa was done.  That's it!  Excellent way to start the day!

1/2 c dry quinoa

1 c water

1 pear, peeled and diced

1 tsp cinnamon

juice of 1/2 lemon

In a saucepan, add all ingredients.  Bring to a boil, reduce heat and simmer, covered, for 10-15 min, or until quinoa is cooked.

Celery Root

This weird looking tubor is called "celeriac," or celery root, a cousin to celery.  The stalks are not edible, and you have to peel the outer husk off the actual root, like a turnip.  As it is a root vegetable, it is nice to use in soups and stews, and can even be included grated raw in a salad as it tastes like celery with a hint of parsley.  It is high in dietary fibre, and very high in potassium and vitamin c. 

I've committed myself to locating an unknown grocery/vegetable item and figuring out how to prepare it.  I used a friend as a guinea pig as she recently got out of hospital and I wanted to cook her a comforting, easily digestible meal.  So, I chopped up a celery root with some white potatoes and apples, poured some organic apple juice over top and cooked it on the stove until soft.  Added a bit of cream and blended it to make an interesting and delicious accompaniment to roasted chicken.  It would taste great thinned out as a soup as well - just add a bit of stock.  Everyone loved it, especially the guest of honor!  Although I shouldn't pat myself on the back too much.  I mean, hospital food is kind of bland. :) 

Celery Root, Potato, Apple Puree

Serves 6

3 T olive oil

1 celery root, peeled and diced into 1" cubes

4 small/medium white potatoes, peeled and diced into 1" cubes

3 Golden Delicious apples, peeled, cored and diced into 1" cubes

1/2 organic apple juice

salt and pepper

1/4 c half and half cream

In large stock pot, over medium heat, saute the celery root, potatoes and apples in the olive oil, until softened (about 5 min).  Sprinkle with salt and pepper, add the apple juice, cover and reduce heat to low.  Simmer for about 45 min, until the vegetables and fruit are very soft.  Add the cream.  Transfer the mixture to a food processor and blend until smooth (can also use an immersion blender).  Taste for salt and pepper and serve warm.

The Best Meatballs EVER!

You can call me a boaster, but I guarantee that if you make these meatballs for a guy he will ask you to marry him.  If you are already married, your husband will marry you all over again.  If you make these for a friend they will exclaim "Mmmmm....yummm...nummy nummy nummy" and request it for every birthday dinner you ever make them.  If you make them for your boss, you will get a raise.  If you make these......well, you get the point.


These little morsels of meat delight are the most requested food I make.  Once people try them, they beg me to always make them, and beg me for the recipe.  I deliberated over posting this recipe, and then figured I needed a break.  Maybe someone will make them for me now :)  AND, imitation is the greatest form of flattery.


The two key ingredients are pomegranate molasses and the spice called Sumac which is reddish/brown/purple and has a lovely lemon taste and fragrance.  Sprinkling it on couscous, rice or hummus adds a wonderful tang. You can locate these two important ingredients at specialty Middle Eastern grocers.

Lamb Meatballs

Serves 4-6

1 lb ground lamb

1 tsp sumac

1 tsp allspice

1/2 tsp cinnamon

1 clove garlic, minced

1 egg

1/3 c bread  crumbs

salt and pepper

Sauce:

1 c water

zest and juice of 1 lemon

4 T pomegranate molasses

In a bowl, mix together the lamb with all the spices, egg and bread crumbs.  Roll into approximately 1" diameter balls.

In a skillet over medium-high heat, fry the meatballs in 1-2 T oil.  When brown on all sides, remove meatballs from skillet and drain on paper towel.  Add the water, lemon juice and zest and pomegranate molasses  to the skillet and turn the heat down to low.  Add the meatballs back into the skillet and and cover with a lid.  Cook until the meatballs are cooked through (approximately 5-10 min).  Remove the meatballs from the skillet.  Turn the heat to high and boil the remaining liquid until it reduces into a thick sauce.  Pour over the meatballs.  Serve with couscous and whole wheat pita.

Couscous

1 2/3 c water or stock

1 c whole wheat couscous

1 peeled, seeded and chopped cucumber

1 seeded and chopped tomato

1 seeded and chopped red pepper

1/2 c chopped fresh parsley

1/4 c chopped fresh mint

1 tsp sumac

salt and pepper

1 T olive oil

zest and juice of 1 lemon

In a medium saucepan, bring the water or stock to a boil.  Add the couscous and cover the pot, removing it from the heat.  After 5 min, fluff with a fork and all remaining ingredients.

Butternut Squash Lasagna and Horseradish Marmalade Ham

Lasagna is one of those meals I make sparingly.  Because of it's heaviness, I indulge in it only for a very special occasion.  There are so many different versions out there for meat and vegetable lasagnas, that, basically, anything goes.  If you break it down, it's just a casserole, so it's not hard to mess it up.

For my husband's office Christmas party, I made two lasagnas.  One meat and the other was this butternut squash one, which received rave reviews from a lot of the guests.  I guess because it was different, and the fact that the main ingredient was a vegetable made it seem all that more healthy.  I roasted the butternut squash and then pureed it.  What is nice about the squash, is that if you don't have time to make lasagna or ravioli or soup with it, you can just freeze the puree for another day.  Well, that day came for me, and I made a quick butternut squash lasagna with, basically, leftovers.  My 1 year old son loved it.  I added minced chicken because that was leftover, and, well, my husband always thinks vegetarian food tastes great, but would taste even better with chicken!

The ham is my husband's cooking highlight which we have made often over the years.  Super simple sauce, and it can be whipped up for a big feast (like Easter), or for a weekday treat.

Butternut Squash Lasagna

Serves 8-10

1 large butternut squash, peeled and chopped into 1" cubes

olive oil for drizzling

salt and pepper

no boil lasagna noodles (or lasagna noodles of your choice)

2 c grated mozarella cheese

1/4 c butter

approximately 3 T flour

1 c milk (I use skim, but use whatever you have on hand)

1 c chicken stock

1/4 tsp nutmeg

3 sprigs fresh thyme, chopped

2 cloves garlic, minced

Preheat the oven to 375F.  Peel and chopped the butternut squash.  Pour into a baking pan and drizzle with olive oil, and sprinkle with salt and pepper.  Mix with your hands so the oil and spices are incorporated.  Ensure the squash is on the pan in an even layer.  Roast in the oven for 45 min, or until the butternut squash is soft.  Cool for about 5 min and put into a food processor to puree.  Add the garlic and thyme and puree until smooth.  Set aside. (if you are adding chicken, just add it to this puree).

Meanwhile in a medium size saucepan, heat the butter over medium high heat.  Once it is melted, add enough flour that the butter is absorbed and the mixture looks like a paste.  Cook for 1 min.  Add the chicken stock, mixing with a whisk so there are no lumps.  Incorporate the milk.  Let the mixture thicken (if it is too thick, add more liquid).  Add the nutmeg.

Spray a lasagna pan with cooking spray.  Add a few spoonfuls of the puree and white sauce to the bottom of the pan (just a thin layer to cover the bottom and allow the noodles to cook).  Add a layer of lasagna noodles, cover with a 1/3 of the squash mixture, 1/4-1/2 c white sauce, 1/2 c mozzarella.  Repeat layers until the squash mixture is used up, ending with the cheese on top.  Cover with tinfoil.

Bake in 350F oven for 45 min.  Increase the temperature to 375F and remove the tinfoil and bake for 5 min, until the top is golden brown.

Horseradish-Marmalade Ham

(Adapted From Epicurious.com)

1, 18 pound bone in smoked ham, room tempertaure

About 48 whole cloves

4 c water

1 c orange marmalade (or apricot jam or peach jam)

1/4 c brown sugar

1/4 c prepared horseradish

2 c orange juice (or pineapple juice)

Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes. 

Meanwhile, blend marmalade, horseradish, and sugar in medium bowl*.

Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature. 

*reserve some of the horseradish sauce as a condiment to put on top of the ham

Shanghai Stirfry

Shanghai noodles is one of my favorite dishes to order at our local Peking restaurant.  This dish kind of made itself, and I was quite pleased with the outcome.  I made this with tofu, but if you have another type of protein on hand, it can be incorporated.  Any vegetable would work, and I used edamame, crimini mushrooms and green beans.  

Shanghai Noodles

1 T vegetable oil

1 package firm tofu

1 c green beans

1 c frozen edamame beans

10 crimini mushrooms, chopped

1 package noodles 

Sauce:

3/4 c chicken (or vegetable) broth

2 T cornstarch

2 T rice wine vinegar

2 T soy sauce

1 tsp sesame oil

1 tsp minced ginger

1 clove garlic, minced

1/2 tsp chinese hot sauce 

toasted sesame seeds 

In hot skillet or wok with 1 T vegetable oil, sear the tofu on both sides until golden brown.  Remove the tofu from the skillet and add the vegetables, cooking for 2 min.

Meanwhile, in a bowl, combine all sauce ingredients.  Once incorporated, add to the vegetables in the skillet and stir until thick.  Add the tofu.  If the mixture is too thick, add more stock to thin out.  Sprinkle with toasted sesame seeds.

Nutrients per Serving (per one serving of recipe) Calories (kcal) 263.9 Fat (g) 11.2 Protein (g) 12.1 Carbohydrate (g) 33.9 Sugar (g) 8.3 Fibre (g) 4.7

Terri's Apple Strudel

My friend recently gave birth to a beautiful baby boy, and while trying to think of what to bring a postnatal mother, it dawned on me that nothing is more comforting than baked apples.  I then  remembered that when my sister-in-law gave birth to her second child in Australia, and I was there visiting, her mother made these simple and delicious apple strudels for everyone to snack on.  Well, the plate would get cleaned up right away and we ended up making a batch of these almost daily!  Since then, I have made these every-so-often for a potluck, or a comforting treat, and I am brought back to the fond memories of slicing apples in a hot Australian kitchen with Nana Terri, while my 4 year old niece (at the time) snatched lemon-soaked apples from the bowl.  Sadly, Terri passed away 5 years ago, but her delicious and comforting treats always bring a smile to everyone's faces and happy memories of her to me.

Terri's Apple Strudel

 Serves 24

1 box frozen phyllo pastry, thawed

16-20 small-medium apples *

juice of 2 lemons

1/2 c white sugar

2 tsp cinnmon

1/2 tsp ground ginger (optional)

breadcrumbs
1 c butter, melted


Peel and cut the apples into approximately 1/2" pieces.  Place in a large bowl filled half full with cold water and juice of the lemons (this prevents the apples from browning).


In a smaller bowl, mix the sugar with the cinnamon and ginger (if using).

On a large, clean workspace, remove the pastry from the box and gently unfold it from it's wrapping.  As phyllo pastry dried out very quickly, always cover it with a lightly damp tea towel.  Remove one sheet of pastry from the pile and place on the clean countertop, ensuring you always cover the pile of pastry with the damp towel.  Using a pastry brush, brush melted butter over half of the rectangle of pastry, folding the unbuttered half overtop.  

Brush that with butter, and at the bottom, closest to you, and approximately 1" from the edge, place about 2 Tablespoons of the apples on the pastry.  Sprinkle with about 1 teaspoon of the sugar/cinnamon mixture, and sprinkle 1 teaspoon of the breadcrumb mixture (this is used to soak up the juices so the pastry is not "wet").  

Gently pull the pastry sides over the apples, and brush with butter.  

Roll the pastry over the apples, until it looks like a tight little spring roll.  

Brush the top with butter and sprinkle with a little cinnamon/sugar.  

Place on a parchment lined, or greased baking sheet.  Continue this process with the remaining phyllo and apples.  Bake 375F oven for 20-30 min, until the pastry is golden brown.


If the phyllo tears, not to worry, as you can add another piece.  It's a very forgiving pastry!


* Any fruit such as pears and peaches can be added to these, but because the pastry is so thin, it is not a good idea to add a jam-like substance such as a cherry or blueberry pie filling.  That would work better in the thicker puff pastry.

Salmon With Corn and Rice Edamame

Super simple meal tonight as a fitting end to a very busy week.  I picked up some fresh salmon from my fish monger, steamed some rice while adding frozen edamame, and cooked up some corn.  I find it amazing how delicious such a simple and quick meal can taste.  The best part is that my 1 year old loves fish, so I am trying to incorporate it into meals as much as possible.

Baked Salmon 

Preheat oven to 350F.  Line a baking pan with tinfoil and spray with cooking spray.  Place the salmon fillets on the sheet and flavor as you prefer.  Some suggestions are:

• Sprinkle with salt and pepper and add minced garlic, and sliced fresh lemons
• Sprinkle with lemon pepper seasoning, add chopped fresh dill and sliced lemons
• Baste with a favorite glaze such as Thai red pepper sauce, apricot jam, or BBQ sauce

 The rule of thumb is to bake the salmon until it is opaque in the middle (about 10-12 min), or 10 min per inch of thickness.

Chicken Spinach Mushroom Artichoke Penne in a Lemon Cream Sauce

This was a quick dinner to make tonight.  I went very light on the lemon cream sauce.  You can add any vegetable you like, and even cutup skinless, boneless chicken breast.  I just happened to use what was on hand.  The pasta was Catelli Smart Pasta, which has a higher fibre content, but a good whole wheat pasta would work nicely in this.

Chicken Spinach Mushroom Artichoke Penne in a Lemon Cream Sauce

Serves 6

1 pound high fibre or whole wheat penne

1 pound ground chicken

1/4 tsp dried red pepper flakes
1 garlic clove, crushed

4 T butter

1/4 c flour

1/2 c skim milk

1 c reduced sodium chicken or vegetable stock

juice and zest of 1 lemon

1 package frozen, cutup spinach

20 cremini mushrooms, sliced

1 can artichoke hearts in water

6 sundried tomatoes, sliced

*chopped, fresh parsley (optional)

*freshly grated parmesan cheese (optional)

 

In a large pot of boiling water, add the penne and cook until al dente (about 10 min).  

 

Meanwhile, in a skillet, cook the chicken, adding the red pepper flakes and garlic, until chicken is no longer pink.  Drain all fat from chicken.  Wipe skillet clean of all fat.  

In same skillet, melt butter, and add flour, cooking it for about a minute on med-high heat.  Pour in the chicken stock and milk until it thickens.  Add the lemon zest and juice.  Add the chicken, spinach, mushrooms, artichoke hearts and sundried tomatoes to the cream sauce.  Mix in the pasta, adding the pasta water if the sauce is too thick.

You can add chopped fresh parsley and freshly grated parmesan cheese on top.

Nutrients per Serving (per one serving of recipe)

Calories (kcal)	526.8
Fat (g)	15.3
Protein (g)	27.8
Carbohydrate (g)	77.9
Sugar (g)	3.9
Fibre (g)	11.9