Clam Chowder

Clam chowder has been one of my favourite soups since I was a kid.  I would love it when I would come in from playing outside on a cold winter day and my mom would have some of this simmering on the stove.  For me it's a very comforting soup.  And it's a quick, easy soup to make.  I like this recipe because it's not a thick chowder, it's more of a broth.  (Ugh, I tried canned clam chowder once and it was so creamy and unappetizing...this chowder is nothing like that!)  I made some of these tea biscuits to go with this yummy chowder, it may just be childhood memories, but I think clam chowder needs tea biscuits on the side!  

I hope you enjoy this soup as much as I do!

Clam Chowder

3 tbsp butter

1/2 small onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

2 cups of diced potatoes

2 cups water

Salt and pepper, to taste

1 can baby clams, with liquid

1 can evaporated milk

Melt butter in a large pot, add onion, carrots, and celery and cook for 3-5 minutes.  Add potatoes, salt and pepper, and water, bring to a boil.  Reduce heat and simmer for about 15 minutes, or until potatoes are cooked through.  Add the can of clams with the liquid and the milk.  Heat through and serve.

Buttery Tea Biscuits

These melt-in-your-mouth tea biscuits were a childhood staple while I was growing up.  My mom would make them all the time, and they were always a buttery, wonderful treat.  They are awesome with clam chowder, and even better for dessert (or tea time) served with butter and homemade jam.  I also like them made into Strawberry Shortcakes.  You just cut them in half, top with strawberries and whipped cream, and then pour a strawberry sauce over it all.  Delicious.
And the best thing about them is that they take about 5 minutes to prepare, and 15 to bake, so you have warm baked goodness in no time.

Tea Biscuits

2 cups all purpose flour

4 tsps baking powder

1 tsp salt

1/4 cup butter (room temperature)

1 cup milk

Preheat oven to 450F.  Mix together dry ingredients.  Cut in the butter using a pastry blender or 2 knives until the mixture resembles coarse cornmeal.  Make a well in the centre and slowly pour the milk into it.  Stir the dough just until it all sticks together.  

Turn dough onto a lightly floured surface and knead lightly for a minute or two.  Do not over knead, it should come together quite quickly.  Roll out until it is about 1/2 inch thick and then cut into 15-18 circles (I use the rim of a glass as I do not have a biscuit cutter).  Place on an ungreased baking sheet and bake for 12-15 minutes.  They will be golden brown on top.  

These are best served hot from the oven.

Banana Bread

Banana bread is one of those things that has to be homemade.  It's just so much better, and you can taste that it's made with real bananas.  The secret to this banana bread is to let it sit for 6 hours before slicing into it.  It's so hard to wait that long, but it's worth it.  It makes the banana bread so moist and keeps it nice and dense.  You also have to make sure you use overripe bananas with it.  I have made it with yellow bananas, and it definitely wasn't as moist.  The more black spots the better!  I prefer to make my banana bread with chocolate chips instead of walnuts, but since the hubby doesn't like chocolate I made this one with the nuts.  This is the recipe from my family's cooking bible "Five Roses Cookbook".

Banana Bread

1 1/2 cups All-Purpose flour

2 tsps baking powder

1/4 tsp baking soda

1 tsp salt

1/4 cup sugar

1/2 cup chopped walnuts (or chocolate chips!)

2 eggs, beaten

1/3 cup corn syrup

1 cup mashed ripe bananas (about 3-4 bananas)

Preheat oven to 350F.  

Stir dry ingredients and nuts together in a large bowl.  In a seperate bowl mix the remaining ingredients together.  Make a well in the centre of the dry ingredients and then pour in the liquid.  Stir together just until flour is moistened.  Pour into a greased loaf plan and bake for 55 to 60 minutes.  Let sit for 6 hours or overnight before slicing.

Pickled Golden Beets

I absolutely love beets, especially pickled ones.  I have been canning beets for a few years, but I always use the regular purple ones.  This year I thought I would change it up and make some golden beets too, just for something a little different.  I only bought a small bag from St. Jacobs Farmers Market, just enough to make 3 jars.  I will keep two of them and give one away to someone special:)  I also bought a big bag of purple beets, which I still have to get around to pickling.  I think I will also try to make a borscht with some of them.
Making pickled beets is really easy.  The only time-consuming part is waiting for the beets to cook and waiting for the pot of water for processing the jars in to boil.  I was overwhelmed by canning when I first started to do it, mostly because every recipe I looked at had an insane amount of information in it.  But as long as you use the same ratio of ingredients in the recipe, use hot, sterilized jars and lids, and process the filled jars for the specified amount of time, it really is simple.  This recipe is enough to make 3 half-pint jars of beets.  For more canning information see the other recipes I have written on canning here. 



3 jars of golden pickled beets and 6 jars of purple pickled beets

Pickled Beets

5 cups of prepared beets*
3 cups vinegar
1 1/4 cups water
1 1/4 cups sugar
3 tbsp pickling spice

3 half-pint jars
3 rings for lids
3 lids (must be new!)

Bring a large pot of water to a boil to sterilize the jars and rings in.  Place lids in a small bowl and cover with hot water to soften rubber seal.
Meanwhile, bring vinegar, water, sugar, and pickling spice to a boil in a large pot.  Let boil for 15 minutes.  Add the prepared beets and return to a boil.
Remove sterilized jars from boiling water bath.  Fill each jar tightly with beets and top off with the liquid, leaving 1/4" space at the top.  Slide a butter knife around the inside of the jar to remove air bubbles. 
Wipe rims clean with a damp paper towel.  Place lids and rings on the jars, do not over-tighten.  Place the filled jars back into the boiling water bath and process for 30 minutes. (The jars must be upright and completely covered with the water.)
Remove and place on a clean tea towel, do not move for 24 hours.  Listen for the sound of the lids sealing...best sound in the world.  Store the beets in a cool place for at least 8 weeks before opening.

*Scrub the beets well and then place in a pot and cover with water.  Boil for 30-40 minutes, until cooked through.  Run under cold water.  Skins will easily come off by rubbing them.  Slice or cube the beets into desired size.

Fresh Mango Spring Rolls

Clockwise: Mango, endive, cilantro, red pepper,
green onion, ginger, jalapeno, carrot, and broccoli

When I was visiting my mom over the summer she made some fresh spring rolls and it was the first time I realized how easy they were to make.  And they were fun to make too.  My mom had a bunch of different vegetables, etc. to put in them and everyone could just make their own.  I think it would be a great way to get kids involved in making dinner, because they could pick whatever they wanted to be in them.  There are so many different combinations to be made.  Pork, chicken, and shrimp are good meat additions, and there are tons of vegetables that would go well in them.
For my first time making them at home I decided on using mango as my flavour base.  I added red and jalapeno peppers for some spice, and ginger because I think it compliments mango nicely.  I used broccoli stems and carrots for some crunch and lots of cilantro because I just love cilantro.  I made these as an appetizer for my General Tao Chicken and I had some leftover that I had for lunch the next day.  They were delicious!

Fresh Mango Spring Rolls

4 sheets of rice paper
1 small Belgium endive, sliced into thin pieces
1/2 cup cilantro
1 broccoli stem, peeled and julienned
1/2 red pepper, julienned
1 jalapeno, julienned
1 tbsp fresh ginger, julienned
3 green onions, sliced
1 small carrot, julienned
1 mango, peeled and cut into strips

Dipping Sauce
1/2 tbsp fish sauce
1/4 lime, juiced
2 tbsp Hoisin sauce
1 tbsp peanut butter
1 tbsp Sriracha hot sauce
1/2 tbsp soy sauce
1 tsp rice vinegar
1 tbsp+ water

Mix together all of the dipping sauce ingredients, adding water until at desired consistency.  Set aside.
Prepare rice papers one at a time.  Fill a large plate with hot water and set one of the dry rice papers in it until it becomes soft and transparent.  Carefully take it out of the water and place on a dry plate.  Put the vegetables in a pile in the middle of the paper.  Fold the 2 outer edges in, then fold the back edge over the vegetables.  Roll it tightly the rest of the way.  Cut in half and serve with the dipping sauce. Enjoy!

Soba Noodle Stir Fry

I used to make stir-frys for dinner all the time.  They are fast and easy and can be made so many different ways; they were my go-to meal.  But I would always buy the jarred sauces from the grocery store and after a while I got tired of all of them.  They started to all taste the same to me and I found they over-powered the taste of the vegetables. So I started to stock up on different oils and sauces so I could make my own stir-fry flavourings.  I bought sesame oil, fish sauce, hoisin sauce, rice vinegar, sriracha hot sauce, etc. and just experimented with them by using other recipes as guidance.  This recipe was inspired by satay dipping sauce and I think it's amazing.  I had a huge bowl for dinner, and then ate it for lunch the next 2 days and I haven't stopped craving it since.  It was my first time cooking with Soba noodles, and I loved the taste of them.  And once all the vegetables were cut it only took 10 minutes to cook everything.  I used the vegetables I like in this dish, but any combination will do.  I do really love the crunch that the water chestnuts add though. 

Soba Noodle Stir Fry

250g Soba Noodles
2 tbsp oil
1 tbsp minced ginger
2 cloves garlic, minced
2 cups fresh chopped vegetables (broccoli, carrots, peppers)
1 398g can whole baby corn, drained
1 227g can water chestnuts, drained
1/3 cup peanut butter
1/3 cup vegetarian Hoisin Sauce
1/4 cup water
1 tbsp Sriracha hot sauce
Sliced green onions

 



Whisk together the peanut butter, Hoisin sauce, water, and hot sauce.  Set aside.  Cook Soba Noodles according to package directions.  Do not over cook.
Heat oil in a large frying pan or wok over med-high heat.  Add garlic and ginger, stir for 1 minute.  Add the 2 cups of chopped vegetables, stir-fry for 5 minutes.  (If you find the garlic is burning add some water to the pan.)  Mix in the baby corn and water chestnuts, cook for an additional minute or two.  The vegetables should be tender-crisp.  Add the sauce and cooked, drained noodles to the pan.  Mix together and serve with a sprinkling of green onion slices.

Freezer Meals

The end of August and start of September is one of my favourite times of the year.  I think that for me the real 'new year' will always be September 1st, and not January.  I love everything about the start of fall...cozy sweaters, the beginning of soup season, fall vegetables, going back to work...ok, maybe not so much the going back to work, but everything else is great!  I went to the huge St. Jacob's Farmer's Market to get ready for canning and to buy some other veggies.  I bought red and golden beets for pickling, baby cukes for making dill pickles, yellow zucchini for making my delicious vegetable macaroni and cheese, a whole bunch of basil to make pesto, and some patty pan squash that I'm excited to cook up.  I feel the need to get my freezer and canning shelves full!  I have already canned 7 jars of pears from my pear tree and have made a bunch of freezer meals that I will soon be adding the pesto to. 

I wanted to have some quick lunches available to me for the times that I don't feel like making anything, as well as a few things to make dinner time easier.  I made Curried Carrot Soup, Meatball Stew (from this site), 44 Clove Garlic Soup (from this blog), mashed potatoes with gravy on the side, ground beef with onions and garlic, and some strawberry puree for quick smoothies in the morning. 
I divided the soups and stew into small bags for individual servings.  I divided the mashed potatoes into bags for 2 people, with a small baggie of gravy in with each, and I froze the strawberry puree in ice cube trays so that they would be easy to blend.
For the beef mixture (recipe below), I divided it into different sized amounts so I could use it for a variety of recipes.  I put 3 cups together to make my chili with, another bag with 2 cups to add to a pasta sauce, and a small bag of a cup and a half for making Jamaican patties.  And when I see ground beef on sale I am going to keep these bags replenished.

So here is the recipe for the ground beef:

2 lbs. lean ground beef
2 onions, diced
2 cloves of garlic, minced

Brown the beef in a large skillet, drain.  Return meat to skillet and add in the onion and garlic.  Cook for about 15 minutes, stirring occasionally, and then drain.  Put the cooked meat in a large container or bowl and leave in the fridge until cooled down.  Divide into freezer bags and freeze for up to 3 months.  Thaw in the refrigerator overnight before using.

Artichoke and Crab Pizza

Ever since my little brother told me a few months ago that he makes the best home made pizza sauce and dough I have been excited to try them out.  And then last week while he was visiting I was finally able to.  The sauce he makes is absolutely fantastic...it involves roasting tomatoes and garlic for hours and then pureeing them with olive oil and I don't know what else.  Unfortunately it's his secret recipe and he didn't let me know what it was:(  But the crust is from the Joy of Cooking Cookbook and is super easy to make and really delicious.  Pizza is just so much better when the dough is freshly made.  I like a thin crust so we stretched it out quite a bit and were able to get 3 medium sized pizzas out of it.  It was perfect, and the outer crust didn't get all dried out.  My bro, hubby, and I each put different toppings on our pizzas, and I'm pretty sure mine was the best.  They just had outrageous toppings like pepperoni *gasp!* and green peppers.  I went with a different combination...

I had a small jar of artichokes at home, so it got me thinking of my favourite dip, artichoke and spinach, which got me thinking of crab dip, and the toppings just went from there.  The artichokes, spinach, crab, and red onion were superb together.  And I had some crab left over which I added to the cheese mixture in my cheese wontons, which turned out really well.  And now onto the recipe, because if I think about this pizza anymore I will have to make another!

 



 

Artichoke and Crab Pizza

 

1/2 of the pizza dough from the recipe below

1 small can pizza sauce (or make your own!)

1 6oz. jar of artichoke hearts, rinsed and chopped

1/2 cup grated mozzarella cheese

1 can of crab meat

1/4 cup cooked spinach, chopped and drained well (about 1 1/2 cups before cooking)

2-4 tbsp finely diced red onions

1/4 cup finely diced yellow and/or orange peppers



 

Preheat oven to 450F.  Sprinkle a baking sheet with cornmeal.  Roll and stretch the dough into the size and shape of pizza wanted and put on the baking sheet.  Spread desired amount of sauce over dough.  Place artichoke pieces over the sauce and then cover pizza with mozzarella cheese.  Top cheese with the remaining ingredients, evenly covering the pizza.  Bake for 10-12 minutes on middle rack, or until crust begins to brown.  Broil for 1-2 minutes at end to turn cheese golden and bubbly.  Let cool for a minute before cutting and enjoying! Yummmm!

 

Pizza Dough Recipe

 

1 pkg (2 1/4 tsp) active dry yeast

1 1/3 cups warm water

3 1/2  to 3 3/4 cups all purpose flour

1 tbsp olive oil + 1 tsp for coating bowl

1 tsp salt

1 tbsp sugar, if desired (sugar makes a puffier crust)

 

Sprinkle yeast into the water in a large bowl and let stand 5-10 minutes until yeast is dissolved and foaming.

Mix in the remaining ingredients until it's all holding together (start with less flour and add more if needed).  Turn dough onto a lightly floured surface and knead for 10 minutes.  Dough will be smooth and elastic when done.

Coat a large bowl with remaining oil and place the dough in it, turning it so that oil coats the whole dough ball.  Cover with a clean dishtowel and let rise for an hour and a half in a warm place.  Dough should double in volume.

Punch the dough (best part!) and divide it in half, forming 2 balls.  Lightly cover the balls and let rise for an additional 15 minutes to 24 hours.  (If letting it rise for a long period leave it in the fridge and take it out about 15 minutes prior to using.) *My brother made the dough the night before so it was ready for dinner the next day.*

Roll out the dough balls, top with your favourite sauce and toppings, and bake at 450F for 10-12 minutes.

 



Veggie Quesadillas

Toasty tortillas holding together a delicious blend of cheese, vegetables, and salsa, with more salsa, sour cream, and guacamole to dip...what could be better?  This is definitely comfort food.  Really though, anything with oozy, melty cheese on it becomes comfort food in my book.  Especially when avocados enter the mix!  I love the taste of these veggie quesadillas even more than the traditional chicken ones.  I like the crunch that the vegetables add, and although I make mine without chicken you can definitely add some to these.  Mmm, these really are delicious!

Veggie Quesadillas
(makes 4 small)

8 small flour tortillas
1 cup shredded cheddar cheese
1/2 cup finely diced bell peppers (any colour... I like orange or yellow)
1/3 cup finely chopped broccoli
1/3 cup finely chopped cauliflower
1 tbsp olive oil
1 cup salsa
1 avocado
1 tbsp lime juice
1/4 tsp chili pepper flakes
1/2 cup sour cream

Heat olive oil in a large pan over med-high heat and cook broccoli, cauliflower, and peppers for about 5 minutes.  Vegetables should be cooked, but still slightly crunchy. 
Sprinkle half of the cheese on 4 tortillas.  Divide the cooked vegetables between the 4 tortillas, spreading around to cover cheese.  Top the vegetables with a tablespoon or two of salsa, keeping the remaining salsa for dip.  Use the rest of the cheese to sprinkle over the layer of salsa, and then top with the remaining tortillas.  Cook them in a frying pan over medium heat for about 3 minutes a side, or until tortillas turn golden brown and get crispy. 
Mash the avocado, lime juice, and chili flakes together to make a simple guacamole.  Serve the quesadillas with the remaining salsa, sour cream, and guacamole on the side.  Enjoy!

Polenta and Ricotta Stacks with Vegetables

I really enjoy eating polenta, but as good as it always is in restaurants, I never know what to do with it at home.  Luckily, while searching for a recipe to use up my ricotta with, I came across a recipe similar to this one.  It seemed like a great way to cook some polenta and use the ricotta cheese I had.  The recipe I found had ground turkey in it though, and I wanted to make a vegetarian version.  I also wanted to use the zucchini and tomatoes I had in the fridge, so I made a few changes to the recipe.  It was an easy dish to make and it was a nice, light, summery dinner when served with some baby greens on the side. 



Polenta and Ricotta Stacks with Vegetables

1prepared polenta log (found in the rice/pasta area of grocery stores)

1 tbsp butter

1 350g container of ricotta cheese

1 cup baby spinach

2 Roma tomatoes, finely diced

1 small zucchini, finely diced

1/2 yellow pepper, finely diced

2 cloves garlic, minced

2 tbsp finely chopped fresh basil

1 tsp grated lemon zest

1/2 tsp ground black pepper

1/2 cup grated Swiss or Mozzarella cheese



Pre-heat the oven to 400 degrees.  Cut the polenta log into 8 1 inch-thick slices.  Melt butter over med-high heat in large frying pan and fry polenta slices for about 4 minutes per side, or until browned.  Place the slices in a baking dish.  Using the same frying pan stir-fry the zucchini, pepper, and garlic for about 3 minutes.  Add the tomatoes and cook for about a minute more. 

Mix the ricotta cheese with the basil, lemon zest, and black pepper.  Top each of the polenta slices with some baby spinach.  Divide the ricotta mixture evenly between the 8 slices, spreading it out to cover the spinach.  Place a large spoonful of the vegetable mixture on each of the slices and then cover each one with grated cheese.  Bake for 6-8 minutes or until cheese is melted and bubbly.  Enjoy!

Pasta with Barbecue Roasted Vegetables

This is a very flavourful pasta dish that takes about 5 minutes to prepare and only 10 minutes to cook.  And it really shows off the delicious summer vegetables that are now in season.  And you can pretty much use any vegetables you want to make this.  I used yellow zucchini, broccoli, and red and orange peppers, but portabello mushrooms, eggplant, cauliflower, onions, and many other vegetables would be great in this dish.  Just pick ones that will cook at about the same length of time.  Since I used Spaghettini I cut my peppers into long, thin strips; but if you were to use rigatoni or some other short pasta, it would be good to cut the vegetables into chunks instead.  By the way, I really wanted to make this with Capelletti, but of course I ended up being out of it.  I have nine kinds of pasta in my cupboard, and the kind I want never happens to be there.  So I settled on Spaghettini.  My hubby thinks I'm ridiculous for being disappointed with the thickness of my pasta, but it makes a difference to the dish, I swear!  I made my vegetables on the barbecue so I wouldn't have a hot oven on in my house, but if you want you can just roast the veggies in the oven. 

Roasted Vegetable Pasta
(2 servings)

2 cups of mixed chopped fresh vegetables (broccoli, bell peppers, zucchini, cauliflower, etc.)
2 tbsp + 1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp of chili pepper flakes (if desired)
1/4 cup freshly grated Parmesan cheese
200 grams of any pasta (enough for 2 people)

Bring a large pot of water to a boil and preheat the barbecue to medium.  While water and barbecue are heating chop up the vegetables and mix with the 2 tablespoons of oil, garlic, and chili pepper flakes.  Place in a barbecue-safe dish and cover with tinfoil. 
Add pasta to boiling water and cook for the recommended time.  Place the vegetables on the barbecue and let cook for about 10 minutes, stirring half-way through.  Vegetables should be cooked, but not soggy.  Add about 2 tablespoons of the pasta water to the vegetables to make it a little saucier and to get the additional flavours from the pan.  Drain the pasta and stir in the additional olive oil.  Separate pasta between 2 plates and then top each plate with half of the roasted vegetables.  Generously top each serving with Parmesan cheese. Enjoy!

Club Sandwich with a Citrus Twist

I love Club Sandwiches, especially when served with some greasy fries from a diner, but when I make them at home I like to do something a little different.  It still has the traditional taste of a Club (bacon!) as well as a tasty twist.  That twist being the addition of oranges, avocado, sprouts, and pumpkin seeds.  I also use a hearty 12 grain bread that I don't toast because I find this sandwich easier to eat without the crunchiness of toast.  But I still use lots of mayo, chicken, and, as previously mentioned, bacon!  It may seem like an odd mix of ingredients, but really, everything goes together so well.  Every bite is full of flavour.  And everything is better with avocado on it:)  It's a nice change from the usual Club Sandwich and it's healthier too.
I made home made sweet potato fries to go with my sandwich, which didn't quite turn out.  You may notice from the picture that there's a bit too much cornstarch on them, which led to them not getting very crispy.  I got the recipe from this blog, and I think they definitely would have turned out if I had dried them off before putting them in the cornstarch.  They still tasted great though, and if you are looking for a sweet potato fry recipe it's a good one to try.

It's hard to take an attractive picture of a sandwich...

Club Sandwich with a Citrus Twist

 ~ 2 Sandwiches~

6 slices Multi-Grain bread

6 slices cooked bacon

1 cooked chicken breast, sliced

1 avocado, sliced ( or mashed)

1 orange, peeled and sliced

Lettuce

Alfalfa Sprouts

2 tbsp hulled pumpkin seeds (pepitas)

Mayonnaise

Spread 2 slices of bread with mayo.  Cover each slice with lettuce, a layer of chicken, a layer of oranges, and 1 tbsp each of pepitas.  Spread 2 more slices of bread with mayonnaise and place mayo side down on top of the pepitas.  Cover the top part of the slices of bread with avocado.  Layer on 3 pieces of bacon for each sandwich and a handful of alfalfa sprouts.  Spread mayo on the last 2 slices of bread and lace mayo side down on top of the sprouts.  Slice in half and enjoy!

Pecan and Herb Crusted Trout

I am still at a loss of words for how great this turned out.  I have been trying to eat more fish lately, and with this recipe I think I could eat trout every night.  All of the flavours complimented each other so well.  I was worried that the parsley would be overpowering, but the lemon zest toned it down, and the pecans added a wonderful, subtle crunch.  It was just perfect.  And it looked very appetizing too, like something I would be served at a fine restaurant.  Even my hubby made multiple comments about how good it was!  I made my Lemon Rosemary Potatoes, green beans with parmesan cheese, and delicious yellow zucchini as sides.  I will add the recipe for the zucchini at the bottom of this post, as it went really well with the trout and can be cooked at the same time in the oven.

Pecan and Herb Crusted Rainbow Trout
1 1/2 pounds rainbow trout fillets, skin on
3 tbsp crushed pecans
1/4 cup fresh parsley, finely chopped
2 tbsp extra virgin olive oil
1 lemon
1 garlic clove, minced
salt and pepper

Preheat oven to 350 degrees.  Rinse the fillets and pat dry with paper towel; place skin side down on a parchment lined baking sheet.  Sprinkle with salt and pepper. Grate the rind from the lemon.  Mix the lemon rind with the remaining ingredients and then coat the trout fillets with it, rubbing it in so it sticks.  Bake for 10 minutes, or until fish flakes easily with a fork.  Serve immediately and enjoy!

Before the baking...

Yellow Zucchini

Slice a whole yellow zucchini (summer squash) into thick slices.  Toss with olive oil, salt, pepper, and a tablespoon of diced onions.  Place in the centre of a piece of foil and fold it around the zucchini to make a packet.  Bake at 350 degrees for about 10 minutes.  The zucchini should still be firm, not mushy.

Cabbage and Ramen Noodle Salad

When I first got this recipe from my sister-in-law I was a bit skeptical.  Mr. Noodles in a salad?  Seemed a bit iffy.  But she assured me it was good, and I'm happy to say that she was right.  It's crunchy and flavourful and brings something different to the 'coleslaw table'.  I love the taste of the sesame seeds with the cabbage, it makes it a great side dish for some sesame chicken or shrimp satay.  So try it, you won't be disappointed:)

Cabbage and Ramen Noodle Salad

Approximately 4 cups of shredded cabbage
4 green onions, sliced
1/2 cup slivered almonds
3 tbsp sesame seeds
1 pkg. Mr. Noodles
3 tbsp white vinegar
2 tbsp sugar
1/2 cup vegetable oil
pepper, to taste

Toast the sesame seeds and almonds in a pan over medium heat, just until they begin to turn golden.  Crush the noodles and mix with the cabbage, onions, nuts, and seeds.  Mix the vinegar, oil, sugar, pepper, and half of the contents of the Mr. Noodles' seasoning package.  Pour over the salad.  Let sit for a few minutes before serving.

Jalapeno Cheese Wontons

Sometimes I order Chinese food simply because I am craving cheese wontons.  They are so delicious.  I love the crunchy outside and that wonderful creamy centre.  Mmmm.  But every time I have had them I've always thought it would be so easy (and cheaper!) to make them on my own.  Then I could eat as many as I wanted!!  (I just ate 8)  And I finally did it, but I wanted a bit more spice in mine, so I added jalapenos.  Because cream cheese and jalapenos just go together.  These were really easy to make, and you only need a few ingredients.  And they were definitely just as good as the restaurant ones! 

Jalapeno Cheese Wontons

1/2 cup cream cheese
1 jalapeno pepper
1 green onion
1/2 tsp garlic powder
Wonton wrappers (12-15)
Chinese red sauce for dipping, if desired
Vegetable oil for deep-frying

Heat oil in a pot or deep-fryer to 350 degrees.  Finely dice the jalapeno and mince the onion then add to the cream cheese along with the garlic powder.  Add a few jalapeno seeds for extra heat if desired.  Mix well.  Drop a teaspoonful into the centre of each wonton wrapper.  Wet the outside edge of the wonton wrappers with water and then pinch the four corners together in the middle, closing in the sides as well.  Make sure there is a good seal.  Cook a few of the wontons at a time in the oil until they turn brown and crispy.  Let dry on a paper towel.  Serve with Chinese red sauce to dip.  Enjoy!

Spaghetti Squash with Clam Sauce

This is another one of my childhood favourites.  I loved it when my mom would make this for dinner, and when she had her restaurant it was a popular menu item.  It's flavourful, healthy, and just simply delicious.  I don't make it very often, but every now and then a spaghetti squash catches my eye at the grocery store and I just crave this dish.  And my hubby doesn't eat it (he doesn't like spaghetti or squash, so the thought of a spaghetti squash doesn't whet his appetite) which means I can have it all to myself:)  And I ate it all in 2 days!  Unfortunately when I made it this time I had forgotten to buy fresh parsley, so it is lacking in the colour department.  Dried parsley just isn't the same.

Since there aren't many carbs in this "pasta" I figured I could double up on the garlic bread:)

Spaghetti Squash with Clams

1 whole spaghetti squash
2 tbsp butter
1 carrot, finely diced
2 small onions, diced
2 cloves garlic, minced
1/2 cup vegetable or chicken broth
1/2 cup fresh parsley, chopped
1 can of baby clams
1/2 cup freshly grated Parmesan
Pepper, to taste


Preheat oven to 375F.  Pierce spaghetti squash all over with a fork.  Bake (whole) in the oven for about 1 hour (or until cooked), turning over half way through.  Let cool slightly, then cut in half and scoop out seeds.  Use a fork to take out the cooked squash, it will turn into 'spaghetti' strands as you scoop it. 
Meanwhile, melt butter in a large pan over med-high heat.  Add carrots and onion, stir fry until partly cooked then add the garlic.  Cook for about 1 minute more before adding broth. Simmer until carrots are fully cooked.  Add in the parsley, squash, and clams.  Heat through and then serve with Parmesan cheese and cracked pepper.

Summer Salad with Raspberry Balsamic Vinaigrette

This is a light and fresh salad that is perfect on a hot summer day.  The berries give it a nice sweetness while the red onion and balsamic vinegar give it a little zing.  I like to make this salad with blackberries and strawberries, but a variety of fruit could be used, such as sliced pears or grapes.  I love making my own salad dressings because I believe they taste better, and it also involves less waste.  I will seldom use a whole bottle of dressing before it expires, but when I make my own I can just make what I need.  This dressing is very simple, but it tastes great.  And this salad is a good one to take to work for lunch, just keep the dressing separate until you are ready to eat it:)

Summer Salad with Raspberry Balsamic Vinaigrette (Recipe is for 1 personal salad)

1 cup lettuce or spring mix, in bite sized pieces

3 large strawberries, cut into small wedges

1/4 cup blackberries

2 slices of red onion, cut into small pieces

2-3 tbsp feta cheese, crumbled

10 pecan or walnut halves

Dressing:

1 tbsp raspberry jam

1 tbsp balsamic vinegar

1 tbsp white vinegar

1 tbsp olive oil

Toss all of the salad ingredients in a bowl.  Whisk together dressing ingredients and pour over top.  Enjoy!

Taco Salad

There have been occasions where I have made tacos for dinner just so that I can make taco salad the next day.  I love it so much.  Of course, I could just make the salad without making tacos, but I like tacos too, so it's win-win.  My girlfriends and I actually have an annual taco party where everyone brings different ingredients for the tacos. And each year we always get into a huge discussion about what order the toppings should go on on a taco.  Personally I like meat first, then the cheese so it can melt, then taco sauce, sour cream, lettuce (it needs to be next to the sour cream so that it has something to stick to!), guacamole, and then the tomatoes.  The guacamole keeps the tomatoes on nicely.  And it has to be a hard taco shell, and not the stand-and-stuff because the bottoms break after the first bite.  So...ya, that's my opinion about tacos, how do you like yours made?

So anyhow, back to the salad.  As I said, I usually make mine with leftover taco ingredients, but I will write the recipe for just the salad on it's own.  It's easy and delicious, and a salad that my hubby loves because it's full of beef.  Enjoy!

I forgot to buy avocado, so it's missing:(

Taco Salad
1/2 pound ground beef
1/2 pkg taco seasoning mix*
1 head iceburg lettuce
2 tomatoes
1 avocado
1/2 cup grated cheddar cheese
1/2 cup crushed corn chips or tortilla chips or taco shells
1/4 cup taco sauce
1/4 cup French or Catalina  salad dressing
2 tbsp chopped cilantro (optional)

Cook beef and taco seasoning according to package directions.  Shred the lettuce and dice the tomatoes and avocado.  Put into a large bowl with the shredded cheese and crushed chips. Top with the ground beef.  Mix the salad dressing and taco sauce together and pour over salad.  (Only salad dressing can be used if taco sauce is not available.)  Serve with cilantro, if desired.

*The package is for a pound a beef, so just use half:)

Greek Style Potatoes

One of my favourite places to eat in the mall is at Jimmy the Greek.  (Sometimes I go to the mall just for the food court:)  I love their potatoes, salad, and rice, especially since they cover everything in feta cheese and tzaziki sauce ( I always ask for extra).  The potatoes are so moist and flavourful, so I decided to try to replicate them at home.  I looked at a few recipes for Greek potatoes and used ingredients from a couple of them.  They turned out really well, but I think the next time I make them I will drain the liquid and cook them for another 10-15 minutes so that they get a little crispy on the outside.  They were quick to prepare though, and my hubby loved them which is always nice.  I served them with my homemade tzaziki sauce, yum yum.

Greek Style Potatoes

4 large potatoes
1/2 cup water
3 tbsp olive oil
2 tbsp lemon juice
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp chicken stock powder
pepper to taste

Preheat oven to 375F.  Peel and cut potatoes into 4 wedges each.  Place in a baking pan.  Mix remaining ingredients together.  Cover pan with tinfoil and bake for approximately 1 hour, or until cooked through.  For a crispier exterior drain liquid and broil for 5 minutes, turn potatoes, and continue broiling for another 5 minutes.

Quinoa Veggie Burgers with Homemade Tzaziki Sauce

I've been feeling a little guilty about all the creamy pastas and fish and chips I have been eating lately, so I thought I would make some healthier fare this week.  I saw a recipe in Chatelaine Magazine for quinoa burgers and decided to try them out.  The recipe had mushrooms in it, which I just don't like, so I had to change the recipe a bit, but they still turned out amazing.  I served them with yogurt tzaziki sauce and a fresh salad of  lettuce, cucumbers, and tomatoes with some greek-style potatoes on the side.  Everything was so good, and the burgers have a lot of taste to them.  I'm not sure how well they would hold up on a bun, but with a salad they were great.  The tzaziki I made is a sauce I've been making for quite a few years, but I made it healthier by making it with yogurt instead of the sour cream and cream cheese I usually use.  The tzaziki is great as a dip with pita bread and vegetables as well, so it doesn't hurt to double the batch.  If you are not a huge fan of garlic you may want to decrease the amount to one clove as this is a pretty garlicky sauce.

Quinoa Veggie Burgers

2 cups cooked quinoa
1 tbsp + 1 tbsp vegetable oil
2 zucchinis, grated
1 medium carrot, grated
1/2 spanish onion, finely chopped
1 garlic clove, minced
1 egg, beaten
3 tbsp instant tapioca
1/4 tsp salt
1/4 tsp cayenne pepper

Heat 1 tbsp of the oil in large frying pan over medium heat.  Add the vegetables and garlic and cook until soft.  In a large bowl mix the vegetables, quinoa, and remaining ingredients.  Mix well.  Divide mixture into 6 equal amounts and form into patties using hands.  Heat the remaining oil in the frying pan and cook patties until browned on each side, about 4 minutes per side.  Serve topped with tzaziki sauce:

Tzaziki Sauce

1 cup Balkan or Greek Style plain yogurt
1 cucumber
2 cloves garlic, minced
1 tbsp lemon juice

Slice cucumber lengthwise and remove seeds.  Grate cucumber and put in a fine mesh strainer to squeeze out the liquid.  Add to yogurt along with remaining ingredients.  Mix well.

Creamy Asparagus and Artichoke Pasta

I don't know why, but all I've been wanting to eat lately is cheesy, creamy pastas.  I ate pretty healthily all winter, and now that the warm weather is here I just want not-so-healthy comfort foods.  Isn't that the opposite of what people usually do?  Aren't you supposed to crave light, crispy salads once the hot weather hits, and try to look good in your bathing suit?  But I don't really care about my bathing suit because this pasta was worth every cheesy, delicious, calorie.  And I like to think that with all the asparagus and spinach in it, it can't be that bad!  And I did control myself on the cheese.  I was really tempted to bake this at the end, with a layer of shredded cheddar on top, just for that extra over-the-top-ness.  But I held back, especially since I knew I would be the one eating the whole thing since my hubby doesn't like pasta, or asparagus, or artichokes...seriously, what's wrong with him?  But by all means, feel free to go that extra step!  I will be jealous if you do though!

Creamy Asparagus and Artichoke Pasta

350 g Farfalle (bow-tie) pasta
1 lb roasted asparagus
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup white wine (or vegetable broth)
1/2 cup milk

1 cup spinach, roughly chopped
1 large jar artichoke hearts, chopped

1/2 cup freshly grated Parmesan cheese
1 tbsp hot pepper flakes
Pepper, to taste

Cook pasta to al dente.  Heat oil in a large pan over medium heat and add garlic.  Cook for 2 minutes.
Add the cream cheese, sour cream, and wine, whisking into a smooth cream.  Whisk in the milk and Parmesan cheese, then add spinach.  Cut the roasted asparagus spears into 1" pices.  Add the cooked pasta, asparagus, artichokes, and seasoning.  Serve with additional pepper and chili flakes on top.

Sauce before the pasta is added in.

Barbecued Lemon Rosemary Spuds

Barbecue season has officially started!  What an exciting time it is.  There's nothing better than being able to cook outside, especially when there's a cold beer in hand and a hot sun in the sky.  Potatoes are my go-to side dish of the summer.  I hardly ever cook them inside, but when I can just throw some on the barbecue I love to make them!  This is one of the easiest ways to make some barbecued spuds, and they are mighty tasty too!

Barbecued Lemon Rosemary Potatoes

1 1/2 pounds mini potatoes

2 tbsp olive oil

2 cloves garlic, minced

1/2 lemon, cut in wedges

1 tbsp fresh rosemary 

1 tsp pepper

1/2 tsp salt

Place all of the ingredients in a large bowl and mix to evenly coat potatoes.  Take 2 large sheets of tinfoil and make an 'X' with them.  Place the potatoes in the middle of the X, folding first one sheet around them, and then the other.  Fold ends to make sure it is really secure.  Barbecue the potatoes until soft, about 30-45 minutes, turning them over half way to evenly cook them.  (If you are cooking over a high flame, place the foil pouch on the upper rack so the potatoes don't burn.)

Roasted Asparagus

Springtime always makes me excited for the fresh fruits and vegetables I will soon be able to eat.  Asparagus is one of the first spring veggies to arrive, and it's also one of my favourites.  I used to always steam my asparagus spears, until I tried roasting them.  I will never steam them again!  They taste so much better roasted; they don't get mushy at all, and they still have a vibrant green colour to them.  I like to sprinkle them with salt and pepper for a little bit of extra flavour.  And sometimes I throw a few lemon slices in with them, because everything tastes great with lemon:)  My brother, who thought he didn't like asparagus, tried them this way and actually went back for a second serving.  He said they were so good, not at all what he remembered asparagus tasting like.  They are also great in this creamy pasta recipe.  So try them, you won't be disappointed!

Roasted Asparagus

1 pound asparagus spears (or whatever you have on hand)

1-2 tbsp olive oil

Salt 

Pepper 

Lemon (optional)

Preheat oven to 350F.  Trim the bottom ends off of the asparagus spears.  Arrange on a baking sheet and drizzle with olive oil, turning them a bit so that they have a thin coating of oil.  Sprinkle with salt and pepper.  Place a few lemon slices in and around the spears, if using.  Bake in the oven for 10 minutes.  Enjoy!

Spicy Salmon Steaks

Over the weekend I bought some salmon steaks, then got home and realized I had no idea what to do with them.  Usually I would bake them with some lemon and dill, but I wanted something different.  Plus, I had neither lemon nor dill at home.  I was thinking of doing a teriyaki sauce, or something else 'Asian-inspired', so I looked online for recipes.  After looking at no less than a thousand recipes (at least that's what it felt like!), I finally decided to make something spicy.  I never would have thought of putting salmon and spice together, unless it was a Cajun dish, but this recipes turned out great.  And my hubby loved it too, even with the balsamic vinegar in it that he can't stand the smell of:)  It was super fast to make, and paired with a wild-rice pilaf and some fresh vegetables, it was a wonderful meal.  (I really wish I had made asparagus instead of yellow beans though!) I was inspired by a recipe on cooks.com, which now I can't find, and this is what I did:

Spicy Salmon:

2 salmon steaks

2 tbsp balsamic vinegar

2 tbsp chili sauce

2 tbsp brown sugar

2 garlic cloves, minced

1 tsp chopped fresh parsley

1/2 tsp fresh ginger, minced

1/4 tsp cayenne pepper

pinch of fresh ground black pepper

Place oven rack at second to highest position in oven and preheat broiler.  Place salmon on parchment lined baking pan.  Mix all ingredients together and use half of the mixture to coat both salmon steaks. 

Broil for 5-6 minutes.  Remove from oven, turn steaks over, and coat other sides with the remaining mixture.  Broil for another 5-6 minutes, or until salmon flakes easily.  Enjoy!

(These would also be good barbecued, and the sauce would be a nice chicken marinade as well.)





Shrimp Pasta with Lemon Cream Sauce

This is a rich, easy-to-make, elegant dish.  And it is so versatile!  I have made it with many different types of vegetables, the most recent being fiddleheads.  You can make it with or without shrimp also.  It's all up to you.  The important part is the butter and cream.  Yes, it is very rich, and drool-worthy.  I am just going to write the basic recipe here.  If you are making this with vegetables just add them with the garlic at the beginning to cook them a little, and then they will continue cooking in the sauce.  I like combinations of thinly sliced zucchini, carrots, peppers, and asparagus.  If you are making it without any vegetables I would throw in about a tablespoon of fresh herbs to give it some added flavour.  Rosemary would go nicely with the lemon and shrimp, as well as basil.  Don't be afraid to experiment with different tastes!  Sometimes I even add some white wine:)

*oops, no picture:( I was too excited to eat this and forgot about taking one*

Shrimp Pasta with Lemon Cream Sauce

400 g Pasta (fettuccine or penne work well for this sauce)
3 tablespoons of butter
2 garlic cloves, minced
350g of uncooked shrimp, peeled
1 cup vegetables of your choosing (if desired)
1 cup heavy cream (whipping cream)
1 lemon, juiced
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tbsp chopped fresh parsley
Pepper, to taste

Bring salted water to boil, add pasta and cook until al dente.  Reserve 1/4 cup of cooking water and set pasta aside.
Melt butter in a large pan over medium-high heat.  Add garlic and vegetables, cooking for 2-3 minutes.  Add shrimp, and cook for 1 minute longer.
Lower heat to medium and add lemon juice, cream, and pasta water.  Bring to a simmer, stirring frequently.  Let the sauce thicken (about 5 minutes) and then stir in the Parmesan cheese.  Add pasta and parsley, and then serve with more cheese on top along with some freshly ground black pepper.

Squash and Gnocchi 'Mac' and Cheese

I got the idea to make this dish after trying this recipe for Gnocchi Mac and Cheese.  It was super good, and easy to make, but I like to add vegetables to everything I can and I thought squash would be a great additive to this dish.  I also added a bit of spice in the form of paprika and cayenne and I used a smoky Gouda cheese.  It turned out so well!  The squash blended in so nicely and added some colour to the dish.  Unfortunately the lighting in my house is terrible for taking food pictures, so this pic doesn't do it justice.  But trust me, in real life...yum.

Squash and Gnocchi Mac and Cheese

1/2 a large Butternut Squash, peeled and cubed

1 tbsp olive oil (or other cooking oil)

1 pound of fresh Gnocchi

2 tbsp butter

1 clove garlic, minced

1 tbsp flour

3/4 cup milk

1/2 cup Smoked Gouda cheese, shredded

1/3 cup Parmesan cheese, shredded

1 tsp cayenne pepper

1 tsp paprika

salt and pepper

Preheat oven to 400F.  Put the squash into a 9x9 pan and coat with olive oil and salt and pepper.  (I like a lot of pepper, but season to your tastes.)  Bake in the oven for 20-30 minutes, until tender but not fully cooked.

Cook Gnocchi according to package directions, drain, and set aside.  Melt butter over medium heat, add in garlic and cook for 30-60 seconds.  Whisk in flour until it bubbles.  Add milk and whisk constantly for about 3 minutes or until it begins to thicken.  Stir in the Gouda cheese until melted.  Season with cayenne, paprika, salt, and pepper.  

Mix the Gnocchi in with squash and then pour the cheese sauce over top.  Top with the Parmesan cheese.  Bake for another 20 minutes, until top is golden and cheese is bubbly.  Let sit for a few minutes before serving.  Enjoy!

Hearty Salmon Vegetable Chowder

This chowder just amazes me.  I have been making it for years and will never, ever tire of it.  It's a bowl of pure deliciousness; hearty vegetables and salmon in a creamy broth.  So good.  When I first began making this chowder I would omit the zucchini, because for some odd reason I thought I hated zucchini.  Crazy, now I love it and cook with it all the time!  And I don't always use green pepper, any colour will do, I actually like using red because it stands out more in the soup.  I'm sure other vegetables could be used in this as well, like finely chopped cauliflower, but I love it just the way it is and don't want to mess with a good thing.  

This soup doesn't take long to make cooking-wise, but there is a lot of chopping involved.  I start off by chopping everything except for the zucchini and parsley.  Then once the other vegetables are cooking I chop up those two.  All the chopping is definitely worth it though, because it's a wonderful, filling soup and I can't get enough of it!

 

Hearty Salmon Chowder

1 can salmon, drained and flaked 

1 tbsp butter

1 small onion, finely chopped

2 celery stalks, finely chopped

1/2 green pepper, finely chopped

1 clove garlic, minced

4 large potatoes, cut into small cubes (about 3 cups) 

2 medium carrots, diced

1 cup each of chicken broth and water

1 zucchini, diced

1 14 oz. can of evaporated milk

1 14 oz. can of cream style corn

1/2 cup chopped fresh parsley

ground black pepper, to taste

In a large pot melt butter over medium heat.  Cook onion, celery, green pepper, and garlic for about 5 minutes, stirring often.  Add the potatoes, carrots, broth, and water and bring to a boil.  Reduce heat, cover, and simmer for 15 minutes.  

Add the zucchini, stir, and continue simmering for 5 more minutes, or until vegetables are tender.  Add the salmon, evaporated milk, corn, parsley, and pepper.  Cook until heated through and then serve and enjoy!

Healthy Chocolate Truffles

These are simply amazing!  I made them last night and could not believe how chocolatey and delicious they were.  And there isn't even any sugar in them.  They take about 5 minutes in total to make too, so very easy to whip some up when you are craving some chocolate.  I don't ever eat dates, and really don't like date squares, so I was worried that these would taste too much like dates for me.  But all I could taste was chocolate.  I did add a bit of sugar to these ones because I threw in some mini white chocolate chips that I had (about 3 tablespoons) and I dusted icing sugar over them to make them look pretty.  But I had tasted them before adding those 2 ingredients and they were just as delicious, so if you want sugar-free, vegan truffles they will still taste good!  The next time I make these I am definitely doubling the recipe because they are just that good.  This recipe makes about 20 balls.

Healthy Chocolate Truffles

1 cup sweet dates
1/2 cup pecans (walnuts would probably work too)
1/2 teaspoon vanilla extract
2-3 tablespoons shredded coconut
2 tablespoons cocoa powder
pinch of salt
Optional: chocolate chips and/or icing sugar

Mix all the ingredients (except icing sugar, if using) in a food processor until dates are finely chopped.  Shape into small, bite-sized balls.  Dust with icing sugar.  Enjoy!