Veggies in Containers!

I started some mesclun greens in a container to grow continually all winter. Holy mackerel, has it ever taken off!

I did a second planting but the first one is giving me salad after salad. I cut the biggest leaves whenever I want them and a single seed gives me leaves night after night. Great mini-project for the kids to help them understand where our food comes from. And once they put in the effort and watch something grow you'll be surprised how eager they are to eat it!

I also have cherry tomatoes still on a plant that I can drag in on chilly fall nights.

And I've started two more tomato plants to have over the winter. Look for seeds that state they are good for containers because some varieties really don't do well in pots.

Summer Veggie Medley Bake

Got extra veggies from the fall harvest? Here's a great veggie dish to bake up and freeze for yummy veggies all winter long.

Summer Veggie Medley Bake
Serves 8

Ingredients:

• 28 oz. diced tomatoes
• 2-3 medium zucchini, diced
• 2 onions, red, white or both, chopped
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 1/2 cup corn, about 2 ears of corn
• 1 cup feta, crumbled
• 2 cups shredded cheddar cheese
• 1/4 cup Italian salad dressing

Instructions:

1. Preheat the oven 350
2. Mix all the ingredients together and put in a baking dish
3. Bake 50 minutes until all the veggies are tender

Freeze any leftovers. They go great over couscous, rice or pasta with a side of pork, chicken or fish. Easy!

Turmeric

I've been trying to increase my turmeric intake lately. I don't get excited about every latest and greatest "super food" but this spice is worth the consideration. There is believed to be a correlation between turmeric and lower rates of Alzheimer's. It may help in the fight against cancer, slow down the progression of MS and that's not all! Seriously, check it out.

Most of us think of turmeric as a spice to add to curry. But since a lot of North Americans don't have curry regularly it's hard to get more turmeric in our diets. Here's a couple of easy ways to up your intake. And remember, ground spices only last about 6 months so be sure to replenish your supply regularly!

1. Add a good sprinkle to boiled or glazed carrots or turnip right before serving and toss well.
2. Add to tune, egg or chicken salad.
3. Add a bit to your dry rubs for ribs, chicken or pork
4. Add a bit to your breading if you're making fried foods or oven baking items with a breading.
5. Throw a bit in your tomato sauce for an interesting layer of flavour.
6. Sprinkle on cauliflower, squash, potatoes or broccoli... or whatever veggie peaks your interest!
7. Of course you want to add turmeric to any Moroccan, Indian or even Thai dishes.
8. Add it to Chili!

Tonight I'm having pork with rosemary, thyme and apples with diced turnip on the side. I'll sprinkle the turnip with some turmeric which will compliment the grilled apples on the plate. Yum!

Smoked Trout Clubhouse Sandwich

This is my new favorite sandwich. My uncle smoked some trout for me. Seriously delicious!!

Smoked Trout Clubhouse
Serves 1

Ingredients:
Your favorite bread!
Smoked trout or salmon
1 slice of bacon, cooked
Tomato, sliced
Lettuce
Mayo
Basil, chopped
Mozzarella or havarti

Instructions

1. Toast the bread
2. Mix the mayo with the chopped basil
3. Spread the mayo on the bread and top with the trout, bacon, tomato, lettuce and cheese
4. Enjoy!
   

Potato Salad

I had a great potato salad with my new potatoes. You can do lots of variations so have some fun!

Potatoes, boiled and diced
Sausage, cheddar smokies
Green beans, boiled and diced
Mayo
Dijon Mustard
Cider vinegar
A smidge of creamed horseradish
Fresh rosemary, thyme, basil and oregano. All chopped

Toss it all together and enjoy!

POTATOES!!

The fruits of my labour! Okay, to be fair, they are veggie, not fruits....

The first potatoes out of the garden! Note the one with the big line indent down it. Seems that one was growing near a rock. The skin is perfect inside the line indent. Isn't nature funny!?

Salmon Cakes

Here's an easy recipe. I'd love to add a picture but there was no way these delicious cakes were going to last that long around here!

Salmon Cakes
Serves 2

Ingredients:

• 1 tsp canola oil
• 1 tsp butter
• 200g/6 - 8 ounce fillets, skin removed and diced
• 2 medium potatoes, cooked and mashed (I microwaved them in their skins and then mashed them, skin and all)
• 1 egg
• 2 green onions, diced
• 2 tbsp chopped fresh dill
• salt and pepper

Instructions:

1. Preheat oven to 350
2. Heat oil and butter in an oven safe skillet over medium high heat.
3. Mix everything together and shape into patties
4. Drop patties into pan
5. Cook until browned and flip
6. Place skillet in oven and cook 7 - 10 minutes until cooked through
7. Serve with some yogurt sauce

Enjoy

Best Green Beans Ever!

Last night I dressed up my green beans. So easy and sooooo tasty. So I just had to share. They're in season so go get yourself some!

Best Green Beans Ever
Serves 2

Ingredients:

• 1/2 lb green beans, trimmed
• 2 slices bacon, diced
• 1 shallot, diced
• 1 tbsp red wine vinegar
• 1/2 tbsp dijon mustard
• 1 tbsp lemon juice

Instructions:

1. Heat a pot of water on the stove until boiling, add green beans and cook 2-3 minutes until bright green. Immediately remove from heat, drain and rinse with cold water. Set aside
2. Put the diced bacon in a skillet and heat over medium heat
3. Cook the bacon until crispy.
4. Remove the bacon from the pan and drain on a paper towel
5. Remove all but 1 tbsp of the bacon fat from the pan
6. Add the shallots and saute until golden.
7. Add the green beans, red wine vinegar, mustard and lemon juice.
8. Heat through
9. Toss back in bacon bits.

Enjoy!

Sliders!

Just to jump on the latest trend, I did some sliders the other night. It is fun to sample a couple of different burgers instead of having to commit to one taste or eat like Attila the Hun.

I got the thin buns from the Atlantic Superstore. You could also use mini-pitas or dinner rolls. Each person gets 3 each (one of each!). You should get 12 burgers from 1 lb/454g of meat.

Blue Cheese Burgers

• Beef
• Worcestershire sauce
• Onion
• Blue Cheese
• Bacon/Capocello/Prosciutto
• BBQ sauce

1. Mix the beef and Worcestershire sauce together and form into patties
2. Grill the burgers, onion and bacon/capocello/prosciutto
3. When the burgers are almost done top with the blue cheese
4. Put some bbq sauce on a bun, top with bacon, burger and onions.

Mediterranean Burger

• Beef
• Feta
• Mint, chopped
• Oregano, chopped
• Garlic Powder
• Red Onion
• Red Pepper
• Tzatziki sauce

1. Mix the beef, feta, mint, oregano and garlic powder and make into patties
2. Grill the burgers, peppers and onion
3. Place the burgers on the bun, top with the pepper, onion and tzatziki sauce

Traditional Burgers

• Beef
• Onion powder
• Garlic powder
• Cheddar
• Lettuce
• Tomato, sliced
• Ketchup

1. Mix the beef, onion and garlic powder and make into patties
2. Grill the burgers, add the cheddar cheese when the burgers are almost done
3. Assemble the burgers by placing on a bun and topping with lettuce, tomato and ketchup

Leftover Chimichurri

Here's a great use for that extra Chimichurri sauce. You can freeze it for later or......

Cut cherry tomatoes in half, grill and then drizzle with the chimichurri! Holy mackerel it's freakin' tasty!

Nice cold beer or wine and you're maxing and relaxing!!

Enjoy!

2010 FIFA WORLD CUP FINAL!!!

Have you been enjoying my 2010 FIFA World Cup Menu? Here's the links to each weeks menu.
Week 1
Week 2
Week 3
Week 4

Waaahoooo! Could it be any more exciting?! Spain made it to the finals! Needless to say, I'm routing for Spain. I've even taught Ollie ( He's sitting on the couch, waiting for the game to start)

to cheer when they score. He even does a little dance!

Okay, on to the snacks for the game. We're doing a tribute to the two countries. We'll start with some Dutch cheese and beer. Then we'll move on to some Spanish tapas and beer. For the main course I'm grilling spring onions or leeks (whichever I can get) in place of the calcots which are the native onions, like small leeks from the Catalan region of Spain. They are traditionally served with romesco sauce and bread. I've actually seen the festival, the Calcotada, when the calcots are ready for harvesting. The Spaniards get a big fire going and grill huge batches of the calcots. They have big pots of sauce ready to go and everyone enjoys a meal with red wine or cava, Spanish sparkling wine. While the Calcotada is usually held at the end of winter when the calcots are ready for harvesting, grilling small onions or leeks is perfect anytime in the summer here in Canada.

Netherlands

• Bavaria, Heineken or Grolsch Beer
• Gouda and Edam Cheese
• Crusty Bread

Spain

Tapas

• Cherry tomatoes cut in half and sprinkled with garlic and thyme and grilled
• Asparagus and green beans wrapped in serrano ham and grilled
• Shrimp tossed with chopped dried or fresh red chilies, minced garlic and olive oil and grilled
• Mixed nuts
• Estrella Lager

Main Course

Grilled Leeks with Romesco Sauce

Ingredients:

• 1 dried red chili
• 1/3 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 cup almonds
• 6 cloves of garlic, peeled
• 2 slices bread, cut into 1/2 inch cubes
• 1 cup onions, chopped
• 1 cup diced tomatoes
• 1/2 tsp smoked Spanish paprika
• salt to taste
• 3 lbs, about 12 leeks

Instructions:

1. Soak the red chili in the vinegar
2. Heat the oil in a pan over medium high heat
3. Toast the almonds in the pan, remove and place on a towel to drain
4. Toast garlic in the pan until golden, remove and place on towel to drain
5. Toast the bread crumbs in the pan, remove and place on a towel to drain.
6. Cook onions in the pan until golden.
7. Add almonds, bread crumbs, garlic, tomato and paprika to the pan and heat through for 2 minutes. Add water if the sauce is too thick.
8. Place everything, including chili and vinegar, in a food processor or bowl and use a stick blender to puree until finely ground.
9. Salt to taste and set aside
10. Heat the grill to high.
11. Thoroughly clean the leeks or spring onions by cutting halfway down but not all the way through the root end. Then you can get between the layers quite well.
12. Brush the leeks with olive oil and grill until tender and charred a bit.
13. Serve the leeks with some sauce poured over and some bread on the side for scooping up the leftover sauce
14. Enjoy with a glass of cava!

Hmmm, seems to be considerably more food with a Spanish twist here.... Could it be that I'm biased?! You betcha!!! GO SPAIN!!!!!!!!!

Uruguay - Chivito al Pan

Here is the last recipe for the 2010 FIFA World Cup Menu - Week 4. Uruguay is the last remaining South American team in the World Cup so it is quite fitting that it is the last recipe! However, I am going to do 2 additional recipes for the 2 countries in the final game. Check back on Thursday July 8th for those.

This recipe is said to be a favorite with locals and tourists alike. It's so incredibly simple and basic that I was hesitant to use it to represent Uruguay. But Yummy is as Yummy does so here you go!

Uruguay - Chivito al Pan
Serves 4

Ingredients:

• 1/2 tbsp butter
• 1 lb 1/4 inch thick steak, boneless
• 4 slices carved ham or ham steaks (not deli meat but cut from a nice piece of ham is better)
• 4 slices mozzarella
• 4 crusty sandwich rolls
• 1 tbsp mayonnaise
• 1 tbsp ketchup
• lettuce
• 4 slices tomato
• 4 fried or boiled eggs (optional)

Instructions:

1. Heat a pan over medium high heat, add the butter and melt
2. Cook the steak in the pan when you flip the steak, top with the ham and mozzarella
3. Cook until the mozzarella is melted
4. Mix the mayo and ketchup together and spread on the 4 rolls
5. Slice the boiled egg if using
6. Top each roll with the steak, ham, mozza, lettuce, tomato and egg.

Enjoy!

Nigeria - Pancakes with Shrimp

Here is another recipe from the 2010 FIFA World Cup Menu - Week 4. This one is kind of different and interesting. Definitely worth a try if you're feeling frisky!

Nigeria - Pancakes with Shrimp
Serves 8- 10

Ingredients:

• 2 19 oz/540ml cans of white kidney beans or any white bean
• 6 eggs
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped in 1/4 inch pieces
• 1 lb cooked shrimp, cut in 1/2 inch pieces
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne pepper
• 1/4 cup vegetable oil

Instructions:

1. Drain the beans and place in a food processor or blender with the eggs, adding each egg one at a time. (You may need to add more or less eggs to get a nice batter consistency depending on the beans you choose)
2. Blend until smooth.
3. Pour the batter in a bowl and add the remaining ingredients except the oil. Blend
4. Heat the oil in a frying pan over medium high heat
5. Spoon heaping tablespoons of the batter into the oil.
6. Turn when the bottom is golden brown
7. Keep cooked pancakes warm while frying the rest of the batter.
   
   Enjoy with a nice salad!

Spain - Gazpacho

Here is another recipe for the 2010 FIFA World Cup Menu - Week 4. I love Gazpacho and it used to be one of my summer mainstays. I haven't made it much in the past few years but it is extremely healthy and terrific to have on hand during those long hot summer days. This version is inspired by Spain, so there are some differences so give it a try!

Spain - Gazpacho
Serves 6 -8

Ingredients:

• 2 red peppers
• 2 medium tomatoes
• 4 cloves garlic
• 1 cucumber, finely chopped
• 1/2 cup olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1/2 tsp fresh finely chopped tarragon or 1/4 tsp dried
• 4 slices thick country bread, crusts removed
• 1 liter vegetable cocktail, low sodium

Instructions:

1. Heat the oven to 350 degrees
2. Place the tomatoes, peppers and garlic on a shallow pan in a single layer.
3. Roast for 30 minutes
   (You can also roast the tomatoes peppers and garlic on the BBQ over medium heat)
4. The tomatoes will be done after 30 minutes, continue roasting the peppers and garlic for another 15 minutes
5. Place the tomatoes and peppers in a glass bowl, cover and let stand until cool enough to handle, about 20 - 30 minutes
6. Peel the peppers and tomatoes, discard the seeds and stems
7. Dice and place with the garlic, in a food processor or blender, blend until still a little chunky
8. Place in a large bowl.
9. Soak the bread in some of the vegetable cocktail until soaked. Drain the bread and add it to the blender or food processor.
10. Add cucumber, olive oil, vinegar and tarragon to the food processor or blender and blend until smooth.
11. Put the cucumber and bread mixture in the bowl with the tomatoes, peppers and garlic.
12. Add the rest of the vegetable cocktail to the bowl and stir
13. Chill for 8 hours.
14. Taste and add salt and pepper as necessary.

Enjoy!

Brazil - Chimichurri Beef

Here is a recipe from the 2010 FIFA World Cup Menu - Week 4. A lot of the South and Central American countries share recipes and there are variations of each so 'authentic' is more a state of mind than an actual requirement! Make it your own. This recipe can call for lime juice or not. I used lime juice because I had a fresh lime on hand. I've also seen the Chimichurri done with either cayenne pepper or crushed red pepper flakes. Use whatever heat source you want but use a little, the kick makes it really South/Central American. You can freeze this refreshing herb sauce in ice cube trays and have it on hand whenever you want a taste of Brazil (or Argentina or Mexico or Chile or .....)

Brazil - Chimichurri Beef
Serves 4

Ingredients:

• 1 lb of flank steak or lean sirloin
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1 clove garlic
• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 1/4 cup white vinegar
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp crushed red pepper

Instructions:

1. Heat a grill to high
2. Sprinkle the beef with the salt, cumin, coriander and black pepper
3. Mix the remaining ingredients in a food processor or blender to make the Chimichurri sauce.
4. Grill the beef to medium rare ( the more you cook flank steak, the tougher it will be)
5. Cut the steak against the grain in thin slices
6. Serve with the Chimichurri sauce on top

Enjoy with various salads or grilled veggies that are in season!

Fifa World Cup Menu - Week 4

The final week! I'm going to do something special for the finals so check back next Friday, July 9th.

2010 FIFA World Cup Menu - Week 4
1. Spain - Gazpacho
2. Uruguay - Chivito al Pan (changed from Arapas which I had orginally planned but didn't feel it was really representative of Uruguay cuisine)
3. Brazil - Chimichurri Beef
4. Germany - Bratwurst Sausages and Sauerkraut
5. Nigeria - Pancakes with Shrimp

I can't wait to make the Nigerian Pancakes with Shrimp. The shrimp is put right into the batter! Sounds delicious! Gazpacho is one of my favorite summertime soups but I haven't made it in a while. My traditional recipe is more of a take on tex-mex but for this menu I'll stick to something more Spanish inspired. The Bratwurst and Sauerkraut are this week's menu's store bought item. Just pick up your fav for a quick meal. If you don't like Sauerkraut then substitute a coleslaw. Cabbage is incredibly good for you!

As per usual, I'll add the links to the recipes as I add them to the blog throughout the week.

Here are the links for the other weeks in the 2010 FIFA World Cup Menu.
Week 1
Week 2
Week 3
Final Game Menu

South Africa - Bobotie (Beef Pie)

Here is the final recipe for 2010 FIFA World Cup Menu - Week 3. One more week to go. I'm going to do something special for the finals after the week 4 menu so stay tuned!

No matter where I looked when researching South Africa's cuisine I came across Bobotie. Basically it's a curry meat pie. Hmmm, beef, curry.... what's not to like! Some recipes call for apples and raisins in the beef mixture but I don't typically have those items on hand so I left them out. Add them if you like, it will give the recipe a sweetness and extra nutrients.

South Africa - Bobotie
Serves 6 - 8

Ingredients:

• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 slices of bread (preferably stale) soaked in milk, drained and torn up into small bits
• 1 lb ground beef
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 egg, beaten
• 2 tbsp lemon juice
• 2 eggs
• 1/2 cup milk

Instructions:

1. Heat oven to 325
2. Grease a 9 X 13 inch loaf pan
3. In a large bowl mix the onion through to the lemon juice together.
4. Place the mixture in the loaf pan and bake for 40 minutes
5. Mix the 2 remaining eggs and the 1/2 cup of milk together well
6. Place over the cooked beef loaf and bake for an additional 15 minutes

Enjoy!

Honduras - Black Bean Soup

Here is another recipe for the 2010 FIFA World Cup Menu - Week 3. This recipe has a few variables that allow you to make it your own. For the heat you can use whatever chilies you like. I've seen this soup done with jalapeno, chipotle or Tabasco. I've also seen people leave out the heat completely. In the summer a spicy meal that makes you sweat it a great way to stay cool so we'll be adding the heat here. I like a chipotle. When I open a can I take out each chipotle pepper and wrap it separately and freeze them. I never have a recipe that calls for a whole can of chipotle so freezing the leftovers individually means I have peppers ready to go for all those recipes that call for just one.

I've also seen this recipe call for sherry, red wine or dark rum. You can leave out the alcohol. I use whatever I have on hand. Usually that's red wine. It's only a small amount but it does give a little depth in the flavour profile of the soup.

Honduras - Black Bean Soup
Serves 4 -6

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 medium sweet red or yellow pepper, chopped
• 2 cloves garlic, minced
• 2 19 ounce cans black beans, rinsed and drained
• 2 cups beef or veggie broth
• 1 chipotle pepper, chopped (use 2 if you like it extra spicy!)
• 1 14 ounce can chopped tomatoes
• 1/2 lime
• 1/4 cup red wine
• 1/4 cup fresh chopped cilantro

Instructions:

1. Heat the olive oil over medium high heat in a saucepan.
2. Add the onion and sweet pepper and saute until softened
3. Add the garlic and saute for 30 seconds
4. Add the beans, broth, chipotle pepper and tomatoes
5. Simmer 10 minutes
6. Squeeze the juice from the lime and add to the soup.
7. Add the wine and stir well
8. Stir in the cilantro and serve

Enjoy!

Sole Meuniere

Here is another recipe from the 2010 FIFA World Cup Menu - Week 3. What a simple and tasty way to show off the wonderful taste of a lovely piece of fish! This recipe can be made with any white fish. I've done it with a nice piece of cod before and it was lovely. Also, you can leave off the dredging of flour. Some days I just can't be bothered. Yes, anything in butter is good....

Sole Meuniere
Serves 4

Ingredients:

• 4 4 - 5 ounce sole or white fish fillets
• 1 cup flour
• 4 tbsp butter
• salt and pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp fresh lemon juice
• 4 lemon wedges

Instructions:

1. Heat 3 tbsp of the butter in a saucepan over medium high heat.
2. Add the parsley and let the butter turn golden brown
3. Reduce the heat to medium and add the fish fillets
4. Cook until the fillets are golden on both sides
5. Season with salt and pepper as you like
6. Remove the fish from the pan.
7. Add the remaining tbsp of butter and the lemon juice.
8. Heat until the butter stops foaming
9. Place the fish fillets on their plates and pour the sauce evenly over each fillet
10. Serve with a lemon wedge.

Enjoy!

FIFA World Cup Menu - Week 3

Thus far it's been an interesting World Cup. I've been disappointed and shocked, often at the same time... Actually, that's pretty normal for the World Cup. That's why it's so much fun. It never goes exactly as you expect!

Here's week 3's menu.

2010 FIFA World Cup Menu - Week 3

1. South Africa - Bobotie (Beef Pie)
2. France - Sole Meuniere (without the same type of controversy the team has generated this year!)
3. England - Fish and Chips (We're cheating and buy this from take out. A new place opened up near me and it's causing a buzz so I must try it!)
4. Greece - Chicken Souvlaki
5. Honduras - Black Bean Soup

The official recipe for South Africa is the Bobotie. I wasn't keen on making a beef pie to bake in the oven this time of year but it is winter there... So I'll bite the bullet and be authentic.

I'll add the links to the recipes as I add them during the week. Enjoy!

Here are the other weeks in the 2010 FIFA World Cup Menu
Week 1
Week 2
Week 4
Final Game Menu