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May 20, 2017

Baked BBQ Beans

Ingredients


2 red onions
2 cloves of garlic
1 fresh red chilli
2 large carrots
olive oil
1 heaped teaspoon sweet smoked paprika
1 level teaspoon cumin seeds
1 level teaspoon dried chilli flakes
6 medium sweet potatoes
1 x 700 ml jar of passata
2 x 400 g tins of mixed beans
100 ml quality BBQ sauce
a few sprigs of fresh rosemary
½ a loaf of ciabatta or stale bread
40 g Cheddar cheese , optional
fat-free natural yoghurt , to serve

 

Method


Preheat the oven to 180°C/350°F/gas 4.
Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.
Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside.
When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.
Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed.
Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray.
Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.

 

 

May 13, 2017

CRUNCHY ASIAN RAMEN NOODLE SALAD

SALAD INGREDIENTS:

1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
ASIAN HONEY VINAIGRETTE

1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper

TO MAKE THE SALAD:

Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)
TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.
*You can use any kind of packaged ramen noodles for this recipe. If you’d like organic (and less-processed) alternatives to the classic $0.30 packets at the grocery store, I recommend these organic classic ramen noodles or organic brown rice ramen noodles.

 

May 06, 2017

Mennonite Cabbage Rolls

 

Cabbage rolls are one of my favorite meals. My mom used to make them all the time when I was growing up and I have continued the tradition with my own family.

Ingredients

1 large savoy cabbage

2 pounds lean ground beef

2 medium to large onions

2 tablespoons canola or Bertolli olive oil .. or even butter is fine

1 cup white or brown rice. . . and 2 cups water

3 Eggland’s Best eggs

1 1/2 teaspoons Morton salt

1 teaspoon pepper

2 cans tomato soup

2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8

1 can or small carton chicken broth

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.

Remove the leaves from the cabbage, cutting away the tough part closest to the core.

Spray your large casserole or two small casserole dishes with cooking spray.

Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.

In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.

Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.


 

 

Fish Pie

Ingredients


1 x 1.5 kg whole live lobster , from sustainable sources
600 ml semi-skimmed milk
1 onion
1 large carrot
1 bulb of fennel
1 leek
olive oil
50 g unsalted butter
2 tablespoons plain flour
2 teaspoons English mustard
150 ml Prosecco
50 g Lancashire or Cheddar cheese
2 kg Maris Piper potatoes
75 g Red Leicester cheese
cayenne pepper
200 g seasonal greens , such as kale, cavolo nero, chard
1 kg mixed fish fillets and seafood , such as smoked haddock, scallops, salmon, bass, gurnard, lemon sole, skin off and pin-boned, from sustainable sources
10 raw peeled king prawns , from sustainable sources

 

Method


Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile. When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes. Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl. Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.

Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency. Remove from the heat, grate in the Lancashire or Cheddar cheese, taste, season to perfection and leave to cool.

Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.

Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm). Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using). Bake for 1 hour in a preheated oven at 180°C/350°F/gas 4, or until golden, bubbling and the fish is cooked through.

 

 

 

RESTAURANT-STYLE SALSA


2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
3 cloves garlic, peeled
1 (4-ounce) can diced green chiles
1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
1 cup diced white onion
1 jalapeno, stem removed (and seeded, if you want less heat)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar (optional)
1/4 teaspoon black pepper
DIRECTIONS:

Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

 

 

April 29, 2017

SOUTHERN CHARM

INGREDIENTS

1
1/2 pound freshly ground pork sausage
1 large garlic clove, minced
5–6 fresh sage leaves, plus additional for garnish, chopped
1 tablespoon red pepper flakes
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon olive oil
2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1– 1 1/2 cups reduced fat milk (amount will vary depending on desired thickness of gravy)
2 thick slides white bread
4 slices (1-ounce each) Wisconsin Havarti cheese
1 tablespoon grated Wisconsin Parmesan cheese
Fried egg, optional
Hot sauce, optional

COOKING DIRECTIONS

Mix sausage, garlic, sage, red pepper flakes, salt and black pepper until combined. Heat olive oil in large skillet. Add sausage mixture and toss to break up into small pieces. Cook sausage about 10 minutes, until no longer pink. Remove from skillet with slotted spoon to a plate, leaving grease in skillet. Set sausage aside.

Melt 1 tablespoon butter in skillet with bacon grease (you should have about 2 tablespoons total fat). Whisk in flour to create a paste. Add milk slowly, whisking constantly until mixture thickens. Add additional milk, if necessary, to reach desired thickness of a thick gravy. Stir reserved sausage into gravy. Keep warm. Butter both sides of each bread slice of with remaining butter. Place in a clean, hot skillet; arrange 2 slices of havarti over each bread slice. Cover skillet and cook until the cheese melts, about 5 minutes. Spoon desired amount of sausage gravy over 1 bread slice. Do not overload so gravy drips unto skillet bottom. Place remaining bread slice over, cheese-side down, to form sandwich. Cover and continue to cook sandwich about 3 minutes; flip and cook about 3 additional minutes. When cheese is melted, remove sandwich from heat and dust with parmesan and additional sage. Serve with fried egg and hot sauce, if desired.

Refrigerate any remaining gravy for additional sandwiches.

 

ALL-AMERICAN

FOR APPLE FILLING:
1 large Fuji or Gala apple
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
FOR CHURRO BATTER:
1 tablespoon all-purpose flour
3/4 cup milk
1 tablespoon sugar
1 teaspoon vanilla
4 eggs
TO FINISH:
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon cocoa powder
3 tablespoons butter
8 ounces Wisconsin Mascarpone cheese
8 slices (1-ounce each) Wisconsin Aged Cheddar cheese

 

Slice challah into 8 1/2-inch-thick slices. Set aside.

For filling: Peel and core apple; cut into thin slices and place in small saucepan. Add sugar, cinnamon and lemon juice; bring to boil, stirring constantly. When apples start to become transparent, remove from heat and set aside for about 10 minutes.

For batter: In wide medium bowl, whisk flour and milk until no clumps remain. Add sugar, vanilla and eggs; whisk until ingredient are fully incorporated. Set aside.

To finish: Mix sugar, cinnamon and cocoa powder for coating; spread on large flat plate ; set aside.

Place mascarpone in piping bag or resealable plastic bag. Snip 1 corner if using bag. Set aside.

Heat butter in large skillet over medium-low heat. Dip bread slices, one by one, in batter on both sides. Place in skillet; cook until first side is browned, flip to brown second side. Repeat with all slices, placing them on flat surface, such as a baking sheet. Pipe mascarpone cheese in a 1/2-inch-thick layer over entire surface on half the slices. Top with thin layer of reserved apple filling and 2 slices aged cheddar. Top with remaining bread slices to close sandwich. Return sandwiches to hot skillet; cook, flipping a couple times to melt the cheeses. Bread should be crispy, a good dark brown color. Remove from skillet; place directly into reserved cinnamon-sugar-coating mix on plate. Flip to coat both sides with the mixture. Halve sandwiches and serve immediately.

Want more great award winning grilled cheese sandwich recipes?

(click here)

 

Rhubarb Bread Pudding

6 slices bread, cubed
2 cups finely diced rhubarb
1 3/4 cups granulated sugar, divided
3 large eggs, separated
2 cups milk
1 teaspoon vanilla


Heat the oven to 375° F (190° C/Gas 5). Butter a 2-quart baking dish.

Arrange half of the cubed bread over the bottom of the prepared baking dish. Top with the 2 cups of rhubarb and 1 cup of the granulated sugar. Later the rhubarb with the remaining bread cubes.

In a medium bowl with an electric mixer, beat the egg whites until stiff. Set aside.

In a large bowl combine the 3 egg yolks with the remaining 3/4 cup of sugar, 2 cups of milk, and the vanilla extract.

Beat the custard mixture until well blended.

Fold the egg whites into the custard mixture with a spatula until well incorporated.

Pour the custard mixture over the bread and rhubarb in the baking dish. Do not stir.

Bake in the preheated oven for 45 minutes, or until the custard is set and the pudding is lightly browned.

Store leftovers, covered, in the refrigerator.

Serve the rhubarb bread pudding with a sauce or serve it warm with a scoop of ice cream.

 

 

 

April 22

Smoky veggie chilli


“Using cocoa powder helps to add a lovely depth of flavour here, and nutritionally – it’s high in the mineral copper, which we need to keep our skin and hair strong and healthy. ”

Ingredients

2 onions
olive oil
1 heaping teaspoon cumin seeds
2 heaping teaspoons smoked paprika
2 teaspoons quality cocoa powder
1 heaping tablespoon peanut butter
1–2 fresh red chiles
3 large mixed-color peppers
2 sweet potatoes (10 oz each)
1 bunch of fresh cilantro (1 oz)
2 x 15-oz cans of butter beans
3 x 14-oz cans of plum tomatoes
8 small baking potatoes
5 oz Cheddar cheese
4 little gem lettuces or hearts of romaine
8 tablespoons plain yogurt

 

Method


Put a large casserole pan on a medium-low heat and a grill pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the grill to add a smoky flavor dimension. Peel the onions and cut into ½-inch dice, char on the grill for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, the cumin seeds, paprika, cocoa, and peanut butter, stirring occasionally. Slice the chile(s) ½ inch thick and grill while you seed and roughly chop the peppers and chop the sweet potatoes into rough ¾-inch chunks (leave the skin on for extra nutritional benefit, just give them a wash). Grill it all, adding to the casserole pan as you go. Finely chop and add the cilantro stalks.

Preheat the oven to 350°F. Drain the beans in a sieve over the casserole pan so the juices go in, then tip the beans into the grill pan in an even layer. Have faith and leave them without stirring until they start to char and burst, then add to the veg. Pour in the canned tomatoes, breaking them up with a wooden spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally. Meanwhile, wash the potatoes, prick, then bake for 1 hour, or until crispy on the outside, fluffy in the middle.

Just before serving, finely chop the cilantro leaves and stir through the chili, taste, and season to perfection. Cut a cross into each spud, pinching the bottoms so they open up, then grate the cheese and divide it between them, stuffing it in well. Pick apart the gem lettuces, and serve each cheesy spud with a good portion of chili, some gem leaves, and a dollop of yogurt.

 

 

 

 

 

 

April 15, 2017

CLASSIC MEATLOAF RECIPE…JUST LIKE MOM USED TO MAKE

Lots of beefy goodness in this perfectly seasoned classic meatloaf. Topped with a Tomato based glaze that adds just the right amount of sweet and tart to this amazing comfort food.

Serves: 6 servings
Ingredients
1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
1¼ tsp salt
¼ tsp pepper
⅓ cup ketchup
2 tbsp brown sugar
1 tbsp mustard

Instructions

Preheat oven to 350 degrees
Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes
Remove from oven and drain off excess grease. Let stand for 5 minutes before serving

 

April 01, 2017

CINNAMON ROLL FRENCH TOAST CASSEROLE

 

INGREDIENTS
Casserole
2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
2 Tbsp. melted butter
4 eggs
⅓ c. milk
1 Tbsp. cinnamon
1 tsp. vanilla
Icing
½ c. powdered sugar
2 containers reserved icing
2 Tbsp. cream cheese, softened
1 Tbsp. milk
(For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)


INSTRUCTIONS

Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut each roll into sixths.
Drizzle melted butter in 9x13 inch pan.
Spread cinnamon roll pieces evenly in pan.
In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
Pour egg mixture over cinnamon rolls.
Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
Pour icing evenly over casserole.

 

 

BACON BLUE CHEESE DIP




This Bacon Blue Cheese Dip is the ultimate easy party dip! Loaded with the delicious flavors of bacon and blue cheese, this dip is creamy, flavorful, and perfect for easy entertaining!


INGREDIENTS
8 oz. cream cheese, softened
1 c. sour cream
1 (5 oz.) container crumbled blue cheese
2 Tbsp. ranch dressing
½ c. cooked, crumbled bacon
4 green onions, sliced


INSTRUCTIONS

In a small mixing bowl, combine cream cheese, sour cream, blue cheese, and ranch dressing.
Blend until smooth.
Stir in bacon and sliced onions.
Serve with crackers, bread, or veggies.

 

 

 

March 25, 2017

Slow Cooker Peacn Pie



Serves: 6 servings


Ingredients


1 refrigerated pie crust
3 eggs
1 cup sugar
⅔ cup dark corn syrup
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
1½ cups chopped pecans (or a combination of chopped and whole pecan halves)
Vanilla ice cream for serving


Instructions

Spray the inside of a crock pot with cooking spray.
Place pie crust in crock pot and mold it to fit the shape of the crock pit. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)
Stir remaining ingredients together, except pecans, until mixed well.
Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.
Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.


Cover crock pot and cook on HIGH for 2½ to 3 hours.

 

 

March 18, 2017

GUINNESS BEEF STEW

 

PREP TIME: 20 MINS COOK TIME: 2 HOURS TOTAL TIME: 2 HOURS 20 MINS


INGREDIENTS:

2 tablespoons olive oil, divided
3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
Kosher salt and freshly-cracked black pepper
1 large white or yellow onion, peeled and diced
4 cloves garlic, peeled and minced
1/3 cup flour
1 (12 ounce) bottle Guinness beer, divided
4 cups beef stock
3 large carrots, peeled and diagonally sliced into bite-sized pieces
1.5 lbs. Yukon gold potatoes, cut into bite-sized pieces
3 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
optional garnish: chopped fresh parsley


DIRECTIONS:

Season beef with a few generous pinches of salt and pepper. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of beef to pan. Cook until seared, turning the beef every 30-45 seconds or so until all sides are browned. Remove beef from pan with a slotted spoon, and transfer to a clean plate. Add an additional 1 tablespoon oil to the stockpot, and repeat this process with the remaining half of the beef, transferring it afterwards to the plate as well.
Add the onion to the stockpot (adding extra oil if needed, but usually there is leftover drippings/oil from the beef) and saute for 5 minutes, stirring occasionally. Add garlic and saute for 1 minute, stirring occasionally. Then stir in the flour until it has evenly coated the onions, and cook for 1 minute, stirring occasionally. Gradually stir in the Guinness, and use a wooden spoon to scrape the bottom of the pan to loosen any of those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, thyme, and the cooked beef (along with any of its accumulated juices). Continue cooking until the stew reaches a simmer. Then cover and reduce heat to medium-low. Simmer over low for 1 1/2 hours, stirring occasionally, until the beef is tender and the potatoes are soft.
Remove bay leaf and season with additional salt and pepper if needed.
Serve warm garnished with chopped parsley if desired.

 

Smokey Veggie Chilli

Ingredients



2 onions
olive oil
1 heaping teaspoon cumin seeds
2 heaping teaspoons smoked paprika
2 teaspoons quality cocoa powder
1 heaping tablespoon peanut butter
1–2 fresh red chiles
3 large mixed-color peppers
2 sweet potatoes (10 oz each)
1 bunch of fresh cilantro (1 oz)
2 x 15-oz cans of butter beans
3 x 14-oz cans of plum tomatoes
8 small baking potatoes
5 oz Cheddar cheese
4 little gem lettuces or hearts of romaine
8 tablespoons plain yogurt

 

Method


Put a large casserole pan on a medium-low heat and a grill pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the grill to add a smoky flavor dimension. Peel the onions and cut into ½-inch dice, char on the grill for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, the cumin seeds, paprika, cocoa, and peanut butter, stirring occasionally. Slice the chile(s) ½ inch thick and grill while you seed and roughly chop the peppers and chop the sweet potatoes into rough ¾-inch chunks (leave the skin on for extra nutritional benefit, just give them a wash). Grill it all, adding to the casserole pan as you go. Finely chop and add the cilantro stalks.

Preheat the oven to 350°F. Drain the beans in a sieve over the casserole pan so the juices go in, then tip the beans into the grill pan in an even layer. Have faith and leave them without stirring until they start to char and burst, then add to the veg. Pour in the canned tomatoes, breaking them up with a wooden spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally. Meanwhile, wash the potatoes, prick, then bake for 1 hour, or until crispy on the outside, fluffy in the middle.

Just before serving, finely chop the cilantro leaves and stir through the chili, taste, and season to perfection. Cut a cross into each spud, pinching the bottoms so they open up, then grate the cheese and divide it between them, stuffing it in well. Pick apart the gem lettuces, and serve each cheesy spud with a good portion of chili, some gem leaves, and a dollop of yogurt.

 

 

March 11, 2917

Green shakshuka

“Shakshuka is Hebrew for 'all mixed up', and while it's traditionally a tomato-based dish, this twist freshens it up with spring greens while still holding on to those core Middle Eastern herbs and spices. Brilliant for brunch or dinner.

 

Ingredients


4 spring onions
1 clove of garlic
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
olive oil
100 g cavolo nero
½ a lemon
100 g baby spinach
50 g frozen peas
4 large free-range eggs
½ a bunch of mint
½ a bunch of dill
40 g feta cheese

Method


Trim and roughly chop the spring onions, then peel and finely chop the garlic.

In a large frying pan, toast the cumin and coriander seeds for 1 to 2 minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash with the oregano and 1 pinch of sea salt until fine.
Add a good lug of oil to the frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden. Add the spice mix, stir and cook for another minute.
Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan with the lemon juice, stirring while it wilts.
Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.

 

 

 

 

 

 

March 04,2017

Red Beans & Rice

 

INGREDIENTS

3 slices bacon, cut into pieces

3 tablespoons (45 ml) olive oil

2 stalks celery, finely chopped

1 onion, finely chopped

3 cloves garlic, finely chopped

1 can 19 oz (540 ml) red kidney beans, rinsed and drained

1 can 14 oz (398 ml) diced tomatoes

1 cup (250 ml) water or chicken broth

1/2 teaspoon (2.5 ml) red or green Tabasco sauce, to taste

1 tablespoon (15 ml) Worcestershire sauce

3 mild or spicy Italian sausages, blanched and sliced diagonally

Chopped flat-leaf parsley

Salt and pepper

 

PREPARATION

In a saucepan, brown the bacon in half the oil. Add the celery and onion and fry until golden brown. Add oil, if needed.
Add the garlic and cook for 1 minute. Add the remaining ingredients, except for the sausage and parsley. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 1 hour or until the vegetables are tender. Adjust the seasoning.
Meanwhile, in a non-stick skillet, brown the sausages in the remaining oil.
Serve the bean mixture over steamed white rice and top with the sausage and parsley.

 

Sheet Pan Roasted Okra, Black-Eyed Peas, and Tomatoes

 

Serves 4 to 6
For the okra and tomatoes:
1 pound okra, halved lengthwise (see Recipe Notes)
1 cup frozen black-eyed peas
5 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
1 (28-ounce) can whole peeled tomatoes
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Finely grated zest of 1 medium orange

For the rice:
1 cup Carolina Gold or long-grain white rice
1 1/2 to 3 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt

Make the okra and tomatoes: Arrange a rack in the middle of the oven and heat to 400°F.

Place the okra and black-eyed peas on a rimmed baking sheet. Scatter the garlic over the top and drizzle with the oil.

Put the tomatoes and their juices in a medium bowl. Crush slightly with the back side of a wooden spoon. Stir in the cumin and coriander. Pour evenly over the okra and beans. Sprinkle with the salt and pepper.

Roast, stirring halfway through, until the edges of the okra begin to brown, 30 to 35 minutes total. Meanwhile, cook the rice.

Make the rice: Rinse the rice with water and place in a medium saucepan. Add the broth (3 cups for Carolina Gold rice or the amount of liquid listed on the package directions for the rice) and salt. Bring to a low boil over medium-high heat. Reduce the heat to medium and cover. Simmer until the liquid is evaporated and the rice is fluffy, 12 to 15 minutes.

When the okra is done, sprinkle with the orange zest. Serve with the rice.

 

One-Pot Braised Cabbage with Bacon

 

Serves 4 to 6
5 thick-cut slices bacon, cut crosswise into 1/3-inch-thick pieces
Olive oil, if needed
5 cloves garlic, finely chopped
1 medium green cabbage (about 2 pounds), cut through the core into 1/4-inch-thick wedges
1 cup low-sodium chicken broth
1 bay leaf
1 1/2 teaspoons kosher salt
1 1/2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper

Heat a 5-quart or larger Dutch oven on medium-high heat. Add the bacon and cook, stirring occasionally, until crispy and most of the fat is rendered, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Take the pot off the heat and let cool a few minutes. If you have less than 3 tablespoons of grease in the pot, add olive oil to make up the difference.

Place the Dutch oven back over medium-high heat; add the garlic and stir. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.

Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.

Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Scatter the crispy bacon on top and serve immediately.

 

 

February 25, 2017

MONKEY BREAD

 

INGREDIENTS

Two 16-ounce cans refrigerated biscuits

12 tablespoons (1½ sticks) butter, melted

½ teaspoon pure vanilla extract

1¼ cups brown sugar

1½ teaspoons ground cinnamon

PRALINE TOPPING (OPTIONAL)

1 tablespoon butter

1 cup brown sugar

½ cup heavy cream

½ cup chopped pecans

½ teaspoon salt

½ teaspoon pure vanilla extract

 

DIRECTIONS
1. MAKE THE MONKEY BREAD: Grease the inside of a large slow cooker with nonstick cooking spray and line it with a large piece of parchment paper. The paper should be long enough to go about three-quarters of the way up the sides of the slow cooker (this makes removing the finished monkey bread easier). Spray the parchment paper with nonstick cooking spray.

2. Separate the biscuits and cut each into 4 even pieces. Roll the dough into balls.

3. In a medium bowl, stir the butter with the vanilla extract to combine. In another medium bowl, stir the brown sugar with the cinnamon to combine.

4. Working in batches, dip a few of the pieces of dough into the butter mixture, then into the brown sugar mixture.

5. Arrange the coated dough balls in an even layer in the base of the slow cooker.

6. Set the slow cooker on high and cook until the sauce is caramel-y and the biscuits are fully baked, about 2½ to 3 hours.

7. MAKE THE PRALINE TOPPING: In a small pot, melt the butter over medium heat. Stir in the brown sugar and mix until it begins to dissolve. Add the cream and bring the mixture to a simmer over medium-low heat.

8. Cook the mixture until it thickens slightly, 5 minutes (be careful not to let it boil, as cream likes to boil over). Stir in the pecans, salt and vanilla extract. Set aside to cool slightly.

9. To serve, use the parchment paper “handles” to remove the monkey bread from the slow cooker. Scoop portions of the monkey bread onto plates and top each with 1 to 2 tablespoons of the praline topping, if using.

 

 

February 18, 2017

Creamed Spinach

 

Makes 4 servings

Ingredients

10 ounces baby spinach
2 tablespoons unsalted butter
2 tablespoons grated onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

 

Instructions
Cook the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
Drain and cool the spinach: Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
Dry the spinach: Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
Make the cream sauce: Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes. Stir in the half-and-half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
Add the cheese and spinach: Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well. Keep warm over very low heat.
Recipe Notes
Spinach shortcut: Instead of blanching fresh spinach, thaw a 10-ounce package of frozen spinach and drain well. Make the cream sauce and add the thawed and drained spinach until heated through.
Make ahead: You can make the creamed spinach up to 1 day ahead. Press plastic wrap or parchment paper directly onto the surface to prevent a skin from forming. Cool to room temperature and then refrigerate. When ready to proceed, remove the plastic wrap and reheat over low heat until it just begins to bubble.
Storage: Store leftover creamed spinach in the fridge for up to three days. Reheat gently over low heat.

 

 

Steak Fries

Serves 4 to 6

4 medium Yukon Gold potatoes (about 2 pounds total)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoons kosher salt, plus more for seasoning
3 tablespoons olive oil

Equipment
Measuring cups and spoons
Chef's knife
Large bowl
Thin, flat spatula
Rimmed baking sheet

Instructions
Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F. Coat a rimmed baking sheet with cooking spray; set aside.
Cut the potatoes: Rinse and dry the potatoes. Cut the potatoes into 1/2-inch-thick wedges, then cut the wedges in half across the length.
Coat with seasoning: Place the potatoes in a large bowl. Add the paprika, garlic powder, onion powder, and salt, and toss to coat the potatoes. Add the oil and toss to coat again.
Place the potatoes in a single layer and roast: Spread the potatoes in an even layer on the prepared baking sheet. Roast for 20 minutes. Use a thin, flat spatula to flip the potatoes. Roast again until the potatoes are tender and golden-brown, 15 to 20 minutes more.
Season and serve: Sprinkle with additional salt before serving if desired.

 

February 11, 2017

Steamed Mussels In Coconut Milk

INGREDIENTS

1 onion, finely chopped

1 clove garlic, finely chopped

1 tablespoon (15 ml) chopped fresh ginger

1 tablespoon (15 ml) olive oil

1 cup (250 ml) light coconut milk

1 teaspoon (5 ml) honey

1 teaspoon (5 ml) rice vinegar

2 lbs (1 kg) mussels or other shellfish (clams, cockles ...), cleaned

Salt and pepper



PREPARATION

In a saucepan, soften the onion and garlic with the ginger in the oil. Season with salt and pepper. Add the coconut milk, honey, and rice vinegar. Bring to a boil and add the mussels. Cover and continue cooking, stirring frequently until they open, about 5 minutes. Discard any closed mussels. Adjust the seasoning.
Divide the mussels into two bowls. Drizzle with the cooking juices.

 

BEEF BOURGUIGNON (2)

INGREDIENTS

3 tablespoons (45 ml) butter, softened
3 tablespoons (45 ml) unbleached all-purpose flour
2 lbs (1 kg) top sirloin steak, cut into cubes
3 tablespoons (45 ml) olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
2 cups (500 ml) light red wine
2 cups (500 ml) beef broth
1 shallot, peeled
1 clove
1 bay leaf
3 carrots, peeled and diced
Salt and pepper
Topping

1/4 lb (115 g) bacon slices, about 1/4-inch (1/2-cm) thick, cut into small pieces
2 tablespoons (30 ml) olive oil
1 lb (454 g) white button mushrooms, halved or quartered depending on their size
2 cloves garlic, chopped
2 tablespoons (30 ml) chopped parsley


PREPARATION

Beef

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
2. In a small bowl, combine the butter and flour. Set aside.
3. In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
5. Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.
Topping

6. In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.
Freezing

7. Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.

 

 

February 04, 2017

Comforting Curry Noodle Bowls


PREP TIME: 10 MINS

COOK TIME: 25 MINS TOTAL TIME: 35 MINS


INGREDIENTS:

8 ounces uncooked thin rice noodles
1 pound jumbo shrimp*, peeled and de-veined
Kosher salt and freshly-cracked black pepper
2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
1 small white onion, peeled and thinly-sliced
1 large red bell pepper, cored and diced
1 large carrot, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons red curry paste
2 (15-ounce) cans coconut milk (regular or light coconut milk)
2 cups chicken or vegetable or seafood stock
1/2 teaspoon ground ginger
optional: 1-2 red Thai chiles**, thinly-sliced
toppings: chopped fresh cilantro, thinly-sliced red onions


DIRECTIONS:

Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
Meanwhile, lay out the raw shrimp on a plate and pat dry with a paper towel. Season the shrimp generously on both sides with a pinch of salt and pepper.
Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until the shrimp are pink and opaque and cooked through. Remove from pan with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the stockpot. Add sliced onion, bell pepper and carrot, and sauté, stirring occasionally, for 6-8 minutes or until the onion is soft and translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium, and continue simmering for 5-10 more minutes.
Taste, and season with extra salt and pepper and curry paste to taste. (Feel free to add a few generous pinches of salt and pepper, especially if the stock you use is not very salty.
Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.

 

 

Scatter the fennel mixture over the oranges and top with toasted almonds.

 

 




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