Chicken and Leek Pie

Two blog posts in one day?!  This recipe was soooo delicious that I absolutely had to blog about it right away.  I was just going to comment on Jamie Oliver's website but then I started reading the 200+ comments.... In the future I will use the comments to verify how good an online recipe is.  I didn't need to add my "holy crap this was awesome", it was already well said. 

So here's the basic recipe.  http://www.jamieoliver.com/recipes/turkey-recipes/turkey-sweet-leek-pie

And here's what I did differently.
I used 2 1/2 Chicken breasts, diced up and tossed in to cook with the leeks. 
I added Summer Savoury since it just screams comfort, roast poultry dinner to me
I halved the liquid (2 c) since I don't have a decent sieve to drain it with and didn't really want the extra work.
Right before I put the leek/chicken in the baking dish I added in 6 small grated carrots.  I used rainbow carrots.  The purple ones turned the mixed dark and the meat a bit pink which was just interesting really.
I just used the plain puffed pastry, leaving out the chestnuts and sage. 

No way will this serve 6.  It was so good I went back for a second half portion.  And I NEVER go back for seconds.  I might get 4 servings.  You have got to try this one.  Seriously.  It's unbelievable.  I'm not kidding.  Really. 

The Weeks Menu

One of the things about doing a "reset" menu is that it should get you back on track for healthy eating.  It seems I sort of petered out on week 2 but I didn't.  I've incorporated the ideas from the menu or 'reset' into my dailyliving .  Or you could say I'm back on track.... yup, that was the point of the whole thing.

Now this being said, yesterday I could not figure out what to have for dinner.  Luckily it was market day so I was hoping I would come across something to inspire me.  You wouldn't think I'd find much inspiration in the limited offering at the market in the dead of winter but yes indeed!  Not only was I inspired for last night's supper but I came up with a whole menu for the week as I wandered around the market.  I love it when a plan comes together.  

Here's my week.  I hope you find inspiration and healthy eating too.

Maple Sausages with Fingerling Potatoes, Swiss Chard and Golden Beets.
Chicken and Leek Pie with Rainbow Carrots
Souffle with Farm Fresh Free Range Eggs and a Large Garden Salad
Shepard's Pie with Ground Lamb and Pork and Potato and Butternut Squash Topping
Pad Thai with Shrimp and Tofu
French Onion Soup (from my freezer) with Garlic and Onion Bread Toasts and A Salad
Spaghetti Bolognese with Free Range, Grain Feed Ground Chicken.

For lunches I bought some fresh whole wheat pita bread.  I'll make some hummus for hummus, veg and feta pitas.  Plus I have some leftover Minestrone soup. 

Happy Eating!

Winter Minestrone and The Looneyspoons Collection (my new fav!!!)

I've got a pot of Minestrone on the stove.  It fits perfectly into the cancer fighting menu I was following as part of the "Detox/Reset" menu I was using to get back on track.  Beans, greens, veggies of colour and some whole grain pasta! Superbly balanced and super healthy.  Here's the recipe (it's under Day 4). I used Turnip instead of squash because I had a turnip that needed to be used.  The leftovers will be lunches over the weekend (and maybe into next week!).   Mmmm, soup is going to be awesome since it's cold, rainy and miserable here.  The idea of a "reset" has been great.  It's been great to refocus my eating habits just to be sure I'm getting a good balance and a pre-set menu made it so easy. 

Last week I got a late Christmas gift - The Looneyspoons Collection cookbook.  It's fantastic!  It includes updates on my favs from the Looneyspoons cookbook back when we thought low fat was the only way to go and disregarded good fats and carbs.  Plus it has the recipes the ladies had developed for Readers Digest.  There were some real gems in that mag.  The nutritional info is up to date and complete.  The book is well indexed which is a real treat, not just by recipes but the nutritional tips and info too.  If you have any bridal showers, baby showers, graduations or weddings coming up this year I highly recommend this as the perfect gift for everyone who should be cooking!

Detox/Reset Menu Week 2 - Day 2

One thing I'm noticing with this menu I'm following is that there are a lot of beans as well as whole grains.  I've always prided myself at how much fiber I get on a daily basis but this menu really had it covered!  One thing I've learned is that adding a tbsp of beans to a salad is an easy was to up the daily intake and that's a good thing.  I love it when I pick up a new and easy healthy habit!

Week 2 - Day 2

Breakfast
English Muffin with Natural Peanut Butter, Clementine, 1 cup Skim Milk

Lunch
Leftover Turkey Rice Soup

Dinner
Grilled Salmon, Braised Red and Green Cabbage, Polenta and Garden Salad
Braised Red and Green Cabbage

• Slice up about 1- 1 1/2 cups of cabbage per person, both red and green
• Heat 1 tsp per serving of butter and olive oil in a saucepan
• Toss in a few fennel seeds and 1/4 tsp dried thyme per serving
• Once the butter is melted add in some sliced red onion and saute until soft
• Add in the cabbage and about 1/4 cup veggie or chicken broth per serving
• Reduce the heat to medium low, cover and simmer for 30 minutes
• Add a couple of splashes of balsamic vinegar per serving, turn heat up to medium high, leave lid off and simmer until the liquid is reduced and the cabbage is tender and sweet. About 10 minutes

• Grill salmon on bbq or in grill pan on the stove (crispy skin is really tasty - give it a try!)
• Follow the directions for the polenta
• Mix a salad with romaine, tomato, cucumber, mushrooms, red onion, peppers, white kidney beans. Top with light balsamic vinaigrette.

Last night I had popcorn from my air popper (I love my air popper!) Tonight I'll probably have some edamame in the shell, microwaved for 3 minutes then tossed with a little salt. Tasty!

Detox/Reset Menu - Week 2

I didn't blog about my weekend because everyone needs a break.... And all I made was Turkey Soup which consisted of just about everything, carrots, onions, celery, can tomatoes, jasmine rice, chickpeas, a bit of leftover turkey, my homemade broth and a package of frozen chopped spinach. It's lunch for the rest of the week.  I put in some curry powder, a bit of Thai spice mix I had on hand and a couple of drops of coconut extract.  Nice taste.  Not really Indian or Thai but just enough to be different.

Okay, on to day.  I noticed the overall menu from last week had a lot of greens, whole grains and beans.  So I'm using some meals from the original menu and some of my own for this week.

Week 2-Day 1

Breakfast:
Egg with Spinach and Provolone. Whole Wheat English Menu

• Heat a non-stick pan over medium high. Break egg into pan, top with spinach and cheese. Sprinkle with Garlic powder and onion powder if you want.

Lunch:
Leftover Turkey Rice soup

Dinner:
Pork Sandwiches with Avocado Spread, Refried Bean topped with Cheddar and a Southwest Salad

• Marinate pork sirloin or boneless chops in lime juice and apple cider vinegar for 6 - 8 hours.
• Mash 1/2 an avocado with 2 tbsp salsa and a squeeze of lime juice. set aside
• Heat a pan over medium high heat.  Cook the pork until no longer pink inside.  Shred with a fork.
• Spread 1 tbsp of the avocado mixture on half of a whole grain flat bun.
• Top with 3-4 ounces of the pork.
• Heat the refried beans until warm. Top each serving with a tbsp of shredded cheddar
• For the salad take 1 cup of romaine greens shredded and toss with 1 tbsp corn, diced cucumber, tomatoes, red onion, mushrooms, and roasted red pepper (or fresh). Top with 1 tbsp reduced fat/lite ranch dressing.

Enjoy!

Detox/Reset Menu Day 5

Tonight I'm heading out for dinner.  McKelvie's is an old Halifax Seafood institution.  I'm looking forward to getting my seafood feed on! Now, how to balance the rest of the day.... 

Day 5
Breakfast
English Muffin Bacon Sandwich and an Orange
On a toasted english muffin, layer one slice of bacon, a slice of your favorite cheese and some lettuce.

Lunch
Tomato Soup with Salad and Breadsticks
Salad - Toss some greens with peppers, mushrooms, red onions, white kidney beans.  Drizzle with some light balsamic or Italian vinaigrette. 

Dinner
Seafood ( or you're favorite meal out - we're not into denying ourselves here!)

Tomorrow I'm home all day, watching football and doing laundry.  I've got some turkey broth and turkey bits from yesterday's carcass boiling - I see a turkey curry soup coming tomorrow!

Detox/Reset Menu Day 4

We're waiting for snow around here.  It's been a pretty wimpy winter thus far and the dogs are keen for some snow.  Emily believes each snowflake as the potential to be a snowball and in her world all balls are a good thing.  I've discovered I have 4 Turkey carcasses in the freezer so I think a pot of turkey soup is in order.  I'm going to put the bones on to boil today but first let's talk about today's detox/reset menu.

Day 4
Breakfast
Cereal (I picked up a new bag of cereal yesterday at CostCo and was keen to try it out this morning - Wild Roots Triple Berry Morning Bliss - it was yummy!)

Lunch
Curry Egg Salad Sandwich with an Orange

• Mash hard boiled eggs with a little mayo and either some hummus or some mashed white beans.  Sprinkle in some curry powder, a little or a lot, depending on your taste.
• Spread the egg mix on whole grain bread
• Top with spinach and sliced tomatoes.

Dinner
Steak Salad

• Grill or pan sear lean steaks, no more than 4 ounces per person.
• For the dressing mix 2 -3 diced green onions, 2 tbsp olive oil, 2 tbsp red wine vinegar and 1 tbsp Dijon mustard.  Set aside
• Place 1 1/2 cup of torn romaine on each plate.
• Top with 1/2 cup each tomatoes, peppers, mushrooms and corn
• Slice the steak and place on top.
• Add 1/4 chopped avocado.
• Drizzle 1 tbsp dressing over each plate.
• Serve with a whole grain roll

Snacks
1 container of fruit yogurt.
1 ounce pretzel sticks with herb garlic dip (mix 1tsp herb and garlic cream cheese with 1 tbsp light sour cream.

Detox/Reset Menu Day 3

I'm finding that the original menu from Self magazine has a lot of meals!  I've mentioned before that I eat a late breakfast and therefore I don't need a big lunch, just a snack will do.  So tonight I'm eating yesterdays lunch as my dinner.  I'm thinking I might be able to stretch this menu out to 2 weeks...

Day 3
Breakfast
Whole Grain Cereal with Skim Milk and a Banana

Lunch
Slice of provolone cheese and a clementine

Dinner
Warm Salmon Pasta Salad

• Prepare whole wheat penne or rotini according to the package directions.  Save about 1 cup of the pasta water.  Drain, cool and set aside.
• For one 213g can of salmon mix 6 tsp olive oi, 6 tsp lemon juice and 3 tsp Dijon mustard
• Add the drained can of salmon with skin and bones removed
• Mix in 1/2 cup white kidney beans.   
• Toss in a few cherry or grape tomatoes.
• Toss the salmon mix with the warm pasta, add some of the pasta water if it's too thick for your liking
• Serve the pasta mix on a bed of spinach.
• Top with Parmesan if you like.

Snack/Treats
1 glass of red wine and 1 cup of edamame in the shell. 

• Microwave the edamame 2-3 minutes on high or according to package instructions.  Toss with some course sea salt or kosher salt. 

Enjoy!

Detox/Reset Menu Day 2

Have you noticed how every daytime talk show is discussing healthy eating this week.  No wonder we're so depressed in January.  All that talk about what you should be eating and what you shouldn't be eating....blah, blah, blah.  But I must say yesterday's eating was quite enjoyable.  Last night's pizzas were a big hit. Pitas make great pizza shells.  Having a menu to follow to get back to healthy eating is definitely the way to go!

Welcome to Day 2

Breakfast:
Broccoli Scrambled Eggs, 1 Slice of Whole Grain Toast and an Orange

• For 1 serving, heat 2 tsp olive oil in a skillet until hot. 
• Saute some chopped onions (I used green onions and red onions) until soft. 
• Add in about 1/2 cup chopped broccoli and 1 tbsp water.  Steam then saute broccoli until tender.  I added a touch of Ms. Dash herb and garlic seasoning. 
• Mix 2 eggs with 2 tsp water and 2 tbsp finely shredded Parmesan. 
• Add eggs to broccoli mix and stir until set and scrambled.

Lunch:
Salmon Pasta Salad

• Prepare whole wheat penne or rotini according to the package directions. Drain, cool and set aside.
• For one 213g can of salmon mix 6 tsp olive oi, 6 tsp lemon juice and 3 tsp Dijon mustard
• Add the drained can of salmon with skin and bones removed
• Mix in 1/2 cup white kidney beans. I did this mix ahead of time and put it in the fridge.
• When you're ready to serve heat up 2 ounces of the pasta until warm.
• Toss in a few cherry or grape tomatoes.
• You can heat up the salmon bean mix a bit if you like.  Toss in about 1/4 of the mix and add to the pasta.
• Serve the pasta mix on a bed of spinach.

Serious yum! (geez I like white kidney beans!)

Dinner:
Chicken Tacos with Coleslaw
Chicken Tacos

• Saute diced chicken breasts (one per serving) in a pan with a little bit of olive oil until cooked through
• Add in 1 tsp of tomato paste and 1 tsp salsa per breast. Sprinkle in some chili powder, more if you like it spicy!  Saute for 2 minutes
• Add in some green onion, cilantro or parsley and a good squeeze of lime juice. Turn off the heat and let sit while you get everything else together.
• Set up 2 whole grain, preferably corn tortillas per plate.  Spread each tortilla with 1 -2 tbsp low fat refried beans.
• Spoon about 1/4 cup of chicken breast mixture on the each tortilla
• Top with shredded romaine lettuce, 1 tbsp salsa and 2 tsp low fat sour cream.

Coleslaw

• You can buy the prepackaged coleslaw or you can shred some cabbage and carrots yourself. 
• Mix with some plain yogurt, a bit of sour cream, a little horseradish, a dash of Dijon mustard, lime juice, chili powder and cider vinegar. 
• Make ahead and let the coleslaw sit so the flavours can really come together.

Don't even get me started about all the talk on TV and in print about what exercises we should be doing, what workout routine is this and that... Oh lord, one step at a time, one step at a time... See you tomorrow!   

Time to Detox! Day 1

After an indulgent holiday season I feel compelled to set my body right.  October's Self magazine had a really nice 7 day Cancer fighting menu that sounded yummy and looked totally doable.  It's daily intake is between 1800 and 2000 calories which is a little higher than I want but I'll make some adjustments as I go along.  For the complete menu as Self published it check it out here http://www.self.com/health/2011/10/cancer-fighting-meal-plan-slideshow#slide=1 .  I've decided it is just the right 7 day directive to set me back on track.  Welcome to day 1.

Breakfast:
Blueberry, Banana, Orange Smoothie!

• to make 4 + cups/4 servings toss 1 cup blueberries, 1 banana and 1 peeled orange in a blender, add 1/2 cup yogurt and about 1/2 - 1 cup milk, add a splash of vanilla and blend until smooth. Using the whole orange instead of just the juice gives you all the nutrition of the fruit, not just the empty sugary calories. 

Whole Wheat English Muffin and 1 tbsp Peanut Butter (all natural, no added sugar or salt- you really have to try this stuff, so much tastier than the processed stuff)

Lunch:
(this is a bit of a problem as my day starts late so I tend to miss lunch and just snack but this is also a good place to downsize the caloric daily intake of the original menu)
Tomato soup and Whole Wheat Roll (I'm skipping the bean salad since there are already beans in the dinner salad)

Dinner:
Spinach Pizza with Romaine Salad

• You can use fresh or frozen spinach for this pizza.  Heat 2 tsp olive oil over medium heat and saute 1 clove of minced garlic.  Add the spinach and saute for 2 minutes or until wilted. Spread a whole wheat pita (I have Weight Watchers pitas) with tomato paste or tomato pesto, toast for 2 minutes.  Mix the spinach with a couple of tbsp of low fat cottage cheese.  Spread over the pizza.  Sprinkle with part skim mozzarella.  Top with thinly sliced red onion.  Broil for a couple of minutes until golden. 
• Shred romaine lettuce, toss with beans (chickpeas or white kidney beans), cherry tomatoes, shredded carrots, sliced red onion. Dress salad with a light balsamic vinaigrette (I have Paul Newman's light Balsamic) or a light Italian vinaigrette. 

Snack:
Tonight is the BCS College Football Championship so I'll be having a beer, this menu is not about denial! and some popcorn.  I have an air popper and I love it but if you don't have an air popper I did hear someone say you can take 2 tbsp popcorn and put it in a paper lunch bag, fold the top and microwave for 2-3 minutes until the popping stops (also way cheaper than buying microwave packs!).  I've never tried this method so.... 

YUM!

Newfie Slush

Anyone who has been to just about any house of a Newfoundlander over the holidays has been offered a glass of Slush.  It's a tradition!  Slush is a frozen low alcoholic drink made up of lots of fruit juices.  This year I made up 2 batches, one with alcohol and one without.  What I didn't realize was how comforting Slush is when you're feeling ill.  Soothing on the throat and stomach, thirst quenching for that nasty dehydration that comes from either pukin or a constant runny noise and breathing through your mouth... you get the idea. I'm putting on another batch of the non-alcoholic version tomorrow (you can always add a bit of booze when you make up a glass if you're feeling festive and not at death's door) to have on hand as we swing full on into cold season around here.

Newfie Slush
Makes 2 good size ice cream containers

Ingredients:

• 1 can frozen unsweetened orange juice
• 1 can frozen unsweetened pineapple juice
• 1 can frozen lemonade
• 1 cup sugar ( you can add a little less if you don't like it too sweet)
• 6 cups water
• 1 pint or 375ml vodka (optional)
• lemon lime pop, ginger ale or club soda to serve it with it

Instructions:

1. Mix everything from orange juice to vodka together and pour into buckets
2. Freeze 24 hours.  If you aren't using alcohol be sure to stir up the freezing mix with a large fork several times during the first 6 hours or so.  Otherwise you'll end up with one big slush ice cube. 
3. Scoop out enough frozen slush to almost fill a glass.
4. Top with pop or soda and mix.
5. Enjoy!

Fall on a Plate

I've been making this combo all fall and just realized its not here on the blog for all to see.  We buy apples by the 20lb bags, peel, slice, soak in salt water and freeze to have year round.  There are nothing like Annapolis Valley apples!  You can use your favourites in this recipe.  I like Cortlands or Spartans but whatever tickles your taste buds will do just fine.  I first made this recipe with cabbage but you can use carrots, turnip, sweet potatoes and/or potatoes, dice them no bigger than 1/2 inch thick so they can cook through without the pork drying out or overcooking. 

Pork, Apples and Veggies
Serves 4

Ingredients:

• 1 Tbsp olive oil
• 1 onion, diced
• 1lb pork chops or sirloin
• 3 cups sliced cabbage
• 4 apples cut into eight wedges, peel if you wish
• 1 Tbsp Dijon mustard
• 1 Tbsp Maple syrup
• 1 Tbsp sage
• 1 cup water or chicken broth

Instructions:

1. Preheat oven to 350 F
2. Heat the olive oil in a dutch oven or wide shallow ovenproof pan with a lid over medium high heat.
3. Saute the onions until tender
4. Add the pork and brown on both sides
5. Toss in the veggies and sear a bit, about a minute or two.
6. Add remaining ingredients, mix well.
7. Cover and bake for 20 minutes or until the pork is done and the veggies are tender. 

Enjoy!

Mu Shu Pork

This is what's left...

I love Mu Shu Pork and this recipe is so simple you can make it at home whenever you want.  I use small flour tortillas in place of the pancakes and regular cabbage in place of Chinese or nappa cabbage.  I often don't have dry sherry on hand so I rice vinegar in place of it.  It tastes a little different but it still works.

 

Mu Shu Pork

Serves 4

Ingredients:

• 1 lb pork, cut into thin strips
• 6 Tbsp dry sherry
• 2 Tbsp + 2 tsp soya sauce
• 1 Tbsp + 1 tsp cornstarch
• 1 Tbsp + 1/2 tsp sesame oil
• 1/4 cup hoisin sauce (+ more for serving)
• 4-8 small flour tortillas
• 2- 3 cups sliced shitake mushrooms
• 2 Tbsp grated fresh ginger
• 3 gloves garlic, minced
• 3 - 4 cups sliced cabbage
• 6 - 8 green onions, sliced

Instructions:

1. Mix 2 Tbsp sherry, 2 tsp soya sauce, 1 Tbsp cornstarch and 1/2 tsp sesame oil.  Add in pork and toss to coat
2. Mix the remaining 4 Tbsp sherry, 2 Tbsp soya sauce, 1 tsp cornstarch and 1/4 cup hoisin sauce.  Set aside
3. Heat a large wok or skillet over medium high heat.  Add 2tsp of the sesame oil and the pork, saute until cooked through. Remove from pan.
4. Heat the remaining sesame oil in the pan.  Saute the mushrooms and ginger until soft.
5. Add the garlic, cabbage and stir fry until the cabbage wilts.  Add a little water to the pan if necessary.
6. Toss in the pork, green onions and sauce mix and stir until bubble and thickened.
7. Serve in the tortillas with a little extra hoisin drizzled on top if you like.

This is great for lunches!! Enjoy!

Easy Cheese Souffle

I finally tried Jacques Pepin's Maman's Cheese Souffle.  Because the souffle is not prepared in the traditional manner it was unbelievably easy (and unbelievably tasty)!!  It's already been requested as our Christmas morning breakfast.  We had it for dinner and it's was a lovely, filling meal with a salad.  When you have such a simple meal it's important to use good quality ingredients as they really stand out.  If you can get organic or free range eggs they are a must for this dish.  Also you'll want a good quality Swiss cheese.  Jacques recommended Gruyere but I had some really nice Emmental and Jarlsberg so that's what I used.  I also lightened up the recipe by using skim milk instead of whole milk.

Non-traditional Cheese Souffle
Serves 4

Ingredients:

• 1/3 cup butter (I used salted, if you use unsalted add about 1/2 tsp salt) plus more to butter dish
• 1/3 cup flour
• 2 cups skim milk
• 1/4 tsp black pepper
• 5 extra large or 6 large eggs
• 2 1/2 cups grated Swiss cheese (I used half Emmental and Jarlsberg)
• 3 Tbsp chopped fresh chives
• 2 tsp chopped fresh thyme

Instructions:

1. Preheat oven to 400F
2. Butter a 6 cup gratin dish well
3. Melt the butter in a sauce pan over medium high heat.  Add flour and mix well with a whisk for about 30 seconds
4. Add the milk and whisk well until thickened, 2 - 5 minutes
5. Remove from the heat and let cool 10 minutes
6. Break the eggs in a bowl and mix well with a fork (yup, no separating the eggs, just add them all at together!)
7. Add the eggs, cheese, chives and thyme into the milk mixture and blend well.
8. Pour into the buttered dish.  At this point you can set it aside and cook later or cook immediately.
9. Bake for 30 - 40 minutes until golden brown and puffy
10. SERVE IMMEDIATELY!  The souffle will start to deflate pretty quickly.

Enjoy! (and you really will enjoy this dish!)

Turkey Dinner Cornbread Stuffing, a Butter Hint and My Harvest Table

I've been known to buy a cornbread mix to use as the base from my cornbread stuffing.  However I've also been known to make it from scratch.  I also use this recipe straight up for cornbread to go with chili or I adapt it for my stuffing base.  It's quite yummy!  I make it a couple of days ahead and let it sit in the oven to dry out.  By adding the herbs and onions right in to the cornbread I just have to crumble, stir in melted butter and stuff the bird on the big day.  I like to do as much ahead of time as possible to minimize the hassles when making a big dinner!

 

Note the sliver missing on the side... you should always taste test your end product...

Cornbread Stuffing
Stuffs a 12 - 15 lb turkey

Ingredients:

• 1 tbsp butter
• 1 cup flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup cornmeal
• 1/2 cup butter+ a little more (you want 120ml melted)
• 3/4 cup plain yogurt or buttermilk (I always have yogurt on hand but most recipes call for buttermilk, you can use whichever one you want)
• 2 eggs
• 1/2 cup chopped onion
• 1/2 cup chopped fresh herbs (a mix of rosemary, thyme, sage, oregano is what I used)

Instructions:

1. Place the 1 tbsp butter in a 8 inch or larger cast iron skillet (you can use a 8 inch square baking pan if you don't have a cast iron skillet)
2. Place in oven and heat to 350F
3. Mix the flour, sugar, baking powder, baking soda, salt and cornmeal with a whisk.
4. Toss in the onions and herbs and mix until coated with the flour mixture.
5. In another bowl pour the melted butter, yogurt and eggs, mix well.
6. Add the butter mixture into the flour mixture and stir until just blended.
7. Pour into the heated skillet.
8. Bake for 30 - 35 minutes until golden brown.

Add shredded cheddar cheese, chopped jalapeno pepper and a dash of chili powder in place of the herbs if you are making this cornbread to go with chili.

I have to hide this cornbread or else it gets eaten before I can stuff it in the turkey!

This is my harvest table setting.  I kept it easy this year.  I hollowed out the 3 gourds and put some tealights in them.  Add my standard candle holders and tapers and it's a lovely simple arrangement.  I love this tablecloth, it's a great reuse every year.  My aunt painted the placemats which gives the table that special touch. 

Butter Hint:

I also like to make herb butter ahead of time. Chop rosemary, thyme, sage, oregano, parsley and mash into 1/2 cup room temperature butter. Roll it into a log and wrap in plastic wrap. You can use this butter under the skin of the turkey, in your mashed potatoes or if you use a cornbread mix you can melt it into your cornbread before stuffing. I also toss my roasted turnip and carrots with it right before serving and I use a tablespoon in the gravy once it's thickened to smooth it out. No chopping herbs on the big day! It's one less mess to deal with when you're making a big dinner.

 

Real Pasta Primavera

I love Pasta Primavera.  Whenever I've had it in a restaurant it's usually veggies in a light tomato sauce.  I have since learned from Jacques Pepin what real Pasta Primavera is.  When I read his book "The Apprentice" he shared Ed Giobbi's original (1976) recipe that was served at Le Cirque.  I marked it in hopes that my tomato plants would actually produce enough tomatoes this year to make this dish.  Low and behold, it may be the end of September but I finally had enough red tomatoes to give this dish a try.  

(I have no idea why this picture is sideways....)

Pasta Primavera
Serves 4

Ingredients:
1 lb tomatoes
1 tsp finely chopped garlic
1/3 cup olive oil
salt and pepper
1 cup basil leaves, shredded
1 lb pasta, rotini, penne or bow ties
1/3 cup grated Parmesan cheese

Instructions:
Cook pasta according to the package directions. Save 3/4 cup of the pasta water!
While the pasta is cooking cut the tomatoes in half, lengthwise, squeezing out the seed and dicing the tomatoes into 1/2 pieces
Toss tomatoes with the garlic, olive oil, salt, pepper and basil leaves
Drain pasta, reserving 3/4 cup water!
Add the pasta water to the tomato mixture and stir well
Return the pasta to the pot, add the tomato mixture and stir well
Toss in the Parmesan and serve immediately

You want nice sweet tomatoes for this dish.  My garden tomatoes are amazing (well worth the blood, sweat and tears it's taken to finally get some tomatoes out of my garden!).  This dish got RAVE reviews.  I'm hoping to make it again if I can harvest enough tomatoes....

Cheese (on sale!)

I've had a few different people tell me lately that they are buying the real cheddar cheese instead of the processed cheese.  This is great news since real food is always best!  However I've come to find out that these folks are either scared to stock up when it's on sale (this week Kraft Cracker Barrel 500g is on sale for $4.99 at the Atlantic Superstore) because they're afraid it will go bad or they are buying lots and freezing it.  Hold the phone folks!  Stock up and DON'T freeze it.  Check the expiry dates.  You'll see that the cheese you are buying today is usually good for 2 - 3 months as long as the vacuum seal is intact.  I buy 4 or 5 packs when they're on sale.  Now you know!

Beets!

I love beets!  I never did as a child and I've learned a lot of other people never did either.  I don't know if it's the colour or the fact that the only way we ever saw them was pickled.  I'm not a huge fan of pickles in general.  They're all right but around here they are served as condiments for a big cooked dinner.  When I'm having a big cooked dinner of potatoes, veggies, roasted meat and gravy I tend to have little room leftover for condiments.  Hence, beets never made it into my standard repertoire.  But as a travelling foodie beets have made their way into my heart.  And as a gardener they've made their way into my garden!  I always swipe some young ones for their green tops to saute as a simple green side dish.  Mmmm

I like my beets done simply.  Roasted if you please!  Here is a quick way to make beets to take to your next BBQ and have leftovers for delicious salad later on.

BBQ Beets
Serves 6-8

Ingredients:

• 2 lb of beets, greens removed and washed
• 2 tbsp olive oil
• 2/3 cup of balsamic vinegar
• 1/2 blue cheese
• salt and pepper to taste

Instructions:

1. Cut any large beets in halves or quarters so that all the beets/pieces are roughly the same size.  I like them around 1 1/2 inches or big enough not to fall through the grates of the BBQ.
2. Place the beets in a pot of water and bring to a boil on the stove
3. Reduce the heat to medium low, cover and simmer until the beets are tender when poked with a folk, about 20 minutes
4. Remove the pot from the stove, drain and let cook until you can handle them
5. Now if you don't have gloves your going to end up with very pink hands.  I get a pack of plastic gloves at the dollar store and have them on hand for just such an occassion.
6. Remove the skins on the beets by rubbing them with your hands. 
7. Toss the beets with olive oil, now they are ready for the grill whenever you want them.
8. In a small bowl mix the balsamic and blue cheese.  Set aside
9. You can travel to your BBQ party with one large bowl of pre-boiled beets and a small container of the balsamic and blue cheese mixture (or you can have this ready to go ahead of time if you're the host)
10. Heat the BBQ to high.  Grill the beets on all sided for just a couple of minutes
11. Return the beets to the big bowl, pour the balsamic and blue cheese over and toss..

I live mine as a side to red meat or portabello burgers.  Save any leftovers to toss with some salad greens and toasted nuts.  I like pumpkin seeds!

Enjoy!

Pork and Grilled Peaches

I've seen a few variations of this recipe.  This is my version which when served to my family members, got great reviews. 

Pork and Grilled Peaches
Serves 3-4

Ingredients:

• 1lb pork sirloin, cut into 4 equal pieces
• 4 peaches, cut in half and pit removed
• olive oil
• 4 tbsp pine nuts
• 1/4 cup balsamic vinegar
• 2 tbsp crumbled blue cheese
• 2 shallots, thinly sliced

Instructions:

1. Heat either the BBQ or a grill pan on the stove top to high heat
2. Grill the pork on all sides until cooked through,  about 8 -10 minutes depending on thickness
3. While pork is grilling spray or rub the peaches all over with olive oil
4. In a dry pan over high heat, toast the pine nuts
5. Toss the pine nuts in a bowl with the balsamic, blue cheese and shallots.
6. When the pork is done, remove from the heat and let rest
7. Add the peaches to the grill or pan and grill on all sides
8. Toss the peaches with the pine nut/balsamic mix
9. Serve the pork with the peach/pine nut/balsamic mixture, dividing it equally between the 4 pieces of pork.

Enjoy! We sure did!!

Ponzu Tuna and Sesame Bok Choy and Noodles

I'm boiling up a big batch of noodles today since it's cooler.  In the summertime it's nice to have pasta and rice pre-cooked and in the freezer, ready to go for those BBQ meals.  Cause seriously, who wants to boil a big pot of water at the end of a hot summer day?!  Part of today's noodles will get used in my Sesame Bok Choy and Noodles. The rest will hit the freezer for another meal later on.

I picked up some Albacore Tuna Loins from the CostCo.  $9.99 for 5 loins frozen.  I try to keep some fish in the freezer and the price on these couldn't be beat.  I didn't have high expectations but these were awesome! 

Ponzu Tuna Loins
Serves 3

Ingredients:

• 3 tuna loins
• 2 tbsp lime juice
• 1/3 cup soy sauce

Instructions:

1. Heat the grill or grill pan on high heat
2. Mix together the lime juice and soy sauce to make the ponzu sauce.
3. Marinate the tuna loins in the ponzu for 10 minutes
4. Sear on each side 1-2 minutes for rare.
5. Heat the leftover marinate in the microwave for 3 minutes on high.
6. Serve the tuna loins with the heated leftover marinate ponzu sauce.

Sesame Bok Choy and Noodles
Serves 3 - 4

Ingredients:

• 4 tsp sesame seeds
• 1 tbsp sesame oil
• 3 green onions, sliced
• 1 large clove garlic, minced
• 1 head of bok choy, white and green parts separated and sliced.
• 1 1/2 cup cooked spaghettini noodles, preferably whole wheat

Instructions:

1. Heat a dry saute pan over medium high heat with the sesame seeds added
2. Heat until the sesame seeds are golden, remove the seeds
3. Heat the oil in the pan.
4. Add the onions and garlic and heat until fragrant, about 30 seconds to 1 minute
5. Toss in the white part of the bok choy and cook until softened
6. Add in the green onions and noodles and cook until the greens are a bit wilted and the noodles are heated through, about 1 - 2 minutes
7. Serve the tuna from above on a bed of the sesame bok choy and noodles with the leftover heated ponzu sauce on top!

(OMG, I just made this, ate it and still forgot to get a picture of it! UGH!)