Archive for September 2012
Italian meatloaf
0Tuesday, 18 September 2012
I always thought meatloaf was pretty boring until I tasted my mom's a couple of years ago. WOW! Of course she made it Italian-style so it's not traditional at all (but then again, that's what makes it great). This recipe is modified from Michael Chiarello's Italian meatloaf recipe.
Preparation time: 20 minutes
Cook time: 1 hour
Serves: 6
Ingredients
1 kg ground beef6 crimini mushrooms
5 zucchini
4 carrots
1 large Spanish onion
3 cloves of garlic
3/4 cup bread crumbs
3/4 cup large flake oats
3 slices of bread, cubed
1/4 cup milk
1 cup of prepared tomato sauce
1 tbsp dijon mustard
1 tbsp olive oil
1 egg, beaten
1/4 cup Parmesan or Romano cheese
1 tsp red pepper flakes
1 tsp rosemary
2 tsp sage
2 tsp thyme
1/2 cup mozzarella cheese, cubed (optional)
Directions
1. In a food processor chop/slice mushrooms, zucchini, carrots, onion, andgarlic.
2. Heat a large skillet with oil over medium-high heat. Add vegetables
and cook until wilted and liquid has been absorbed, about 10 minutes.
It may be easiest to do this in batches. Cook onions and mushrooms
first and then add remaining ingredients.
3. Meanwhile, combine half the tomato sauce with the dijon mustard. Set
aside.
4. In a large bowl combined vegetable mixture, bread, bread crumbs,
oats, milk, Parmesan/Romano cheese, mozzarella cheese (optional),
spices, egg and the remaining tomato sauce. Mix together with your
hands.
5. Pack meat mixture into an oiled/buttered loaf pan. If you do not have
a loaf pan, form the meat mixture into a long cylinder on an
oiled/buttered baking dish. Top loaf with tomato-mustard sauce.
6. Cook for 50-60 minutes or until the internal temperature has reached
160°F. Remove from oven and let rest for 5-10 minutes. Slice and
serve with additional grated cheese.
7. Savour it!
7. Savour it!
Category beef
Classic gazpacho
0
I had gazpacho only once, in Penticton, and it was heavenly so I decided to give it a try. It's really fresh and light tasting and a great way to say goodbye to summer.
Preparation time: 20 minutes
Chill time: 3 hours
Serves 4-6
Ingredients
5 large ripe tomatoes (on the vine or roma), chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 English cucumber, chopped
2 jalapeños, roasted and seeded (use gloves!!)
3 cloves garlic, minced
2 tbsp Italian parsley
4 tbsp olive oil
1 tsp cider vinegar
5 slices of crusty bread, cubbed (crusts removed)
pinch salt
pinch fresh black pepper
1 tsp paprika
1 tsp thyme
Directions
1. Preheat oven to 370°F.
2. In a large bowl combine half the bread, tomatoes, peppers, cucumber,
garlic,half the olive oil, and vinegar. Mash together using your hands.
Place bowl in the fridge for at least one hour.
3. Meanwhile make croutons by mixing the remaining oil, paprika and
thyme in a bow and tossing in the remaining bread cubes to coat.
Place on a cookie sheet and bake for 3 minutes. Turn over and bake
for an additional 2-3 minutes.
4. Remove vegetable-bread mixture from the fridge and blend until
smooth using the food processor. Add jalapeños and parsley and
continue to blend.
5. Refrigerate gazpacho until chilled (at least 2 hours, or overnight).
Serve with croutons and drizzled olive oil.
6. Savour it!
Category soup, vegetarian
Breakfast baked beans
0
I was reminiscing about my time in London...the belly laughs, the many beers and of course the rain, so I decided to make beans on toast (with a twist of course). This recipe uses chorizo but it can be changed for bacon, pancetta or even italian sausage.
Preparation time: 10 minutes
Cook time: 8 hours
Serves: 6
Ingredients
1/2 cup dried red kidney beans
1/2 cup pinto beans
1 medium onion, diced
2 garlic cloves, minced
1 green bell pepper, chopped
2 cups water
1/2 can tomato paste
1 tbsp cider vinegar
2 tbsp maple syrup
4 tbsp molasses
2 tbsp brown sugar
1 tsp Worcestershire sauce
1 tbsp dijon mustard
1 tsp salt
1 tsp pepper
pinch cinnamon
pinch nutmeg
Directions
1. Combine all ingredients into slow cooker.
2. Cook on low overnight (8 hours).
3. Wake up and spoon over toast and a fried egg.
4. Savour it!
Category breakfast
Fish tacos
0Sunday, 9 September 2012
This is one of my favourite recipes of all time. It's so light, yet full of spice and flavour. I even made it this summer with a friend in Newfoundland. I know there are many variations so please feel free to share!
Preparation time: 25 minutes
Cook time: 5 minutes
Serves 4-6
Ingredients
Tacos
1 bag small whole wheat torillas
1 pound flaky white fish (e.g., cod)
1/4 head of green cabbage, shredded
5-6 radishes, sliced
1/2 cup red onions, sliced (optional)
1/4 cup cilantro, chopped
1/4 cup Italian parsley, chopped
2 tbsp canola oil
1 1/2 limes, juiced
1/2 tsp salt
1 tsp pepper
1 tbsp chilli powder
2 tsp cumin
1 tsp paprika
1 tsp chilli flakesSalsa fresca
1/2 cup red onions, diced
2 cups ripe tomatoes, diced
1 jalapeño, minced
tbsp olive oil
1 tsp cider vinegar
1/2 tsp salt
Crema Mexicana
zest of 1 lime
1/2 lime, juiced
2/3 cup plain yogurt (or sour cream)
1/2 tsp salt
1 tsp dried coriander, ground
Directions
1. Combine cabbage, radishes, onions (option), cilantro and parsley ina medium-size bowl. Add oil, lime juice, half the cumin, salt and
pepper, and mix until coated. Set aside.
2. Mix yogurt, lime zest, lime juice, salt and coriander in a small bowl.
Set aside.
3. Mix tomatoes, onions, jalapeño, oil, vinegar and salt in a medium-size
bowl. Set aside.
4. Coat both sides of fish with the remaining cumin, paprika and chilli
powder. Saute in a skillet over medium heat, about 2-3 minutes per
side. When fish easily flakes when poked with a fork turn off heat and
transfer to a dish. Flake with a fork into bite-size chunks.
5. Warm torillas in the microwave for 5 seconds to increase malleability.
Spoon cabbage slaw into the torilla first, followed by salsa fresca and
fish. Top with crema mexicana.
6. Savour it!
Tip: Shredding and slicing cabbage and radishes is easiest in a food processor
Category fish
Quick and easy tomato sauce
0Saturday, 8 September 2012
Preparation time: 5 minutes
Cook time: 15 minutes
Serves: 6-8
Ingredients
1 (796 mL) can tomatoes (whole/diced)2 tbsp tomato paste
2 medium Spanish onions, diced
3 cloves of garlic, minced
2 tbsp basil, chopped
2 tbsp Italian parsley, chopped
2 tsp dried thyme
2 tsp dried oregano
2 bay leaves
1 tbsp extra virgin olive oil
pinch of crushed chillies (optional)
1/4 cup red wine (optional)
salt and pepper to taste
Directions
1. In a medium-sized skillet saute onions for 5 minutes on medium heat.Add garlic, spices and herbs and continuing cooking for 1-2 minutes.
2. Add tomatoes and simmer for 10 minutes. Add wine (optional) and
tomato paste and continue cooking for 5 minutes. Remove bay leaves.
3. Add to pasta or spaghetti squash and garnish with parsley and fresh
romano cheese.
4. Savour it!
Tip 1: Tomato paste can be put in a zip-lock bag and frozen for future use
Tip 2: For a less chunky sauce use an immersion blender to puree
 |
| Spaghetti squash with tomato sauce and romano cheese |
Classic Beef Barley Soup
0Thursday, 6 September 2012
Since Fall is coming soon I decided I was in the mood for a hearty soup. Beef barely fits the profile. It's warm and savoury and feels like home. Best of all, it's wonderful in the slow cooker. I usually use stewing beef but I had flank steak in the freezer and it worked out great. Sometimes I also like to add diced tomatoes for a bit of acidity.
Preparation time: 15 minutes
Cook time: 4-8 hours (slow-cooker) 1 1/2 hours (stove-top)
Serves: 4-6
Ingredients
1 1/2 cups water
2 celery stalks, diced
3 large carrots, diced
1 medium onion, diced
2 cloves garlic, diced
2 tsp dried thyme
2 dried bay leaves
2/3 cup pearl barley
1-1/2 pounds stew beef
1/4 cup dry white wine (optional)
Directions
1. Coat beef in flour. Add small amount of oil to skillet and brown beefon all sides, approximately 5-8 minutes. Let rest for 5 minutes and
then cut into bite-size pieces.
2. In the same skillet, saute onions and garlic for 4-5 minutes, or until
golden. Transfer onion-garlic mixture and beef to slow cooker with
stock, water, wine, vegetables, thyme and bay leaves.
3. Cook on low for 6-8 hours or on high for 4-5 hours (1 hour for stove
top). Add barley 30-45 minutes before serving.
4. Serve with crusty bread or crackers.
5. Savour it!
Open-faced falafel burgers
3Wednesday, 5 September 2012
We've been trying to cook more vegetarian food so I gave this recipe a shot. It turned out great...very tasty and light. I decided to garnish with arugula, cucumbers and red peppers. Next time I think I'll try beets.
Preparation time: 20 minutes
Cook time: 10 minutes
Serves 4-6
Ingredients
1/2 cup
large-flake oats
1/3 cup
cracked wheat or bread crumbs
1/2 540 mL can chickpeas, drained
2 garlic cloves, minced
1/3 cup chopped spanish onion
1 egg
1 tsp curry powder
1 tsp oregano
1 tsp thyme
1/2 540 mL can chickpeas, drained
2 garlic cloves, minced
1/3 cup chopped spanish onion
1 egg
1 tsp curry powder
1 tsp oregano
1 tsp thyme
2 tsp
honey
1/4 tsp salt
1/2 540 mL can lentils, drained
6 small Greek-style pita breads
1/4 tsp salt
1/2 540 mL can lentils, drained
6 small Greek-style pita breads
Tahini
sauce
2 tbsp tahini (sesame paste)
2 tsp lemon juice
4 tbsp plain yogurt or sour cream
2 tbsp tahini (sesame paste)
2 tsp lemon juice
4 tbsp plain yogurt or sour cream
Optional
(for garnish)
1/2 cup
sliced English cucumber
1/2 cup
finely chopped fresh parsley
Bunch
of arugula
1 red bell pepper, quartered
1 red bell pepper, quartered
Directions
- Pulse oats and cracked wheat (or bread crumbs) in a food processor until ground. Add chickpeas, garlic, onions, egg, spices, salt and honey. Mix until smooth. Transfer paste into a medium-sized bowl and add lentils. Shape into six 4-in.-wide patties.
amount of oil. Cook patties, 2 at a time, until golden and warmed
through, 4-5 minutes per side. Repeat with remaining patties.
3. Warm pita bread in the oven
4. Top with tahini sauce and your favourite garnish.
4. Savour it!
Category sandwich, vegetarian
