Sausages, onions, and peppers are a match made in heaven.
Drizzle with some olive oil, and season with oregano, salt and pepper and bake until sausages are cooked through. Dinner doneth.
Suggestion: put this on a bun!
Thursday, April 19, 2012
Sausage & Peppers
This post is short and sweet.
Sausages, onions, and peppers are a match made in heaven.
Drizzle with some olive oil, and season with oregano, salt and pepper and bake until sausages are cooked through. Dinner doneth.
Suggestion: put this on a bun!
Sausages, onions, and peppers are a match made in heaven.
Drizzle with some olive oil, and season with oregano, salt and pepper and bake until sausages are cooked through. Dinner doneth.
Suggestion: put this on a bun!
Monday, April 16, 2012
Beef Stew
What does a bottle of red wine + beef + a slow cooker equal? Beef stew of course!
Adapted from Michael Smith's Old Fashioned Beef Stew recipe, I've done this on the stove top and slow cooker and the latter yields a better end product. I also prefer stewing beef over short-ribs as MS suggests because it's leaner. I also don't use quantities for this recipe. I make a large pot and then freeze it.
2 lbs stewing beef cubes
celery, chopped
large carrots, chopped
large onion, chopped
clove garlic, minced
mushrooms, chopped
parsnips, chopped
potatoes (optional, chopped)
1 can tomato paste
1 can beef broth
1 bottle of red wine (yes - BOTTLE)
thyme springs
salt and pepper
As far as the beef goes, you will have to sear it first before it goes into the slow cooker. In a large hot pan, sear meat and set aside.
In the slow cooker, combine all ingredients and cover with red wine. Simmer on low for 8-10 hours or until stew is thick. If you find that it's still watery, just thicken it with some corn starch.
If you do not have a slow cooker, this can be done on the stove top as well or a dutch oven.
Adapted from Michael Smith's Old Fashioned Beef Stew recipe, I've done this on the stove top and slow cooker and the latter yields a better end product. I also prefer stewing beef over short-ribs as MS suggests because it's leaner. I also don't use quantities for this recipe. I make a large pot and then freeze it.
2 lbs stewing beef cubes
celery, chopped
large carrots, chopped
large onion, chopped
clove garlic, minced
mushrooms, chopped
parsnips, chopped
potatoes (optional, chopped)
1 can tomato paste
1 can beef broth
1 bottle of red wine (yes - BOTTLE)
thyme springs
salt and pepper
As far as the beef goes, you will have to sear it first before it goes into the slow cooker. In a large hot pan, sear meat and set aside.
In the slow cooker, combine all ingredients and cover with red wine. Simmer on low for 8-10 hours or until stew is thick. If you find that it's still watery, just thicken it with some corn starch.
If you do not have a slow cooker, this can be done on the stove top as well or a dutch oven.
Friday, April 13, 2012
Panzanella Salad
A panzanella salad is basically a bread salad with rustic Italian flavours infused into it.
This is a good picnic item, or pot luck dish. The longer it sits, the more flavourful it gets.
1 loaf of stale bread (french stick or italian crusty bread)
ripe tomatoes, chopped
cucumber, chopped
red onion, sliced
black olives
basil
fresh mozzarella
olive oil
red wine vinegar
salt and pepper
Cube up some bread. Stale bread works great as it gets soft with the dressing. You can even try grilling fresh bread.
Chop up the vegetables and cheese and squeeze out the juice and seeds of the tomatoes into the bread. Tear basil and add to mixture. Toss with olive oil and vinegar and season to taste. Some versions will call for the bread to be grilled, which I have yet to try. [ I made this around Christmas time and forgot to post, hence the Christmas tree in the background :) ]
This is a good picnic item, or pot luck dish. The longer it sits, the more flavourful it gets.
1 loaf of stale bread (french stick or italian crusty bread)ripe tomatoes, chopped
cucumber, chopped
red onion, sliced
black olives
basil
fresh mozzarella
olive oil
red wine vinegar
salt and pepper
Cube up some bread. Stale bread works great as it gets soft with the dressing. You can even try grilling fresh bread.
Chop up the vegetables and cheese and squeeze out the juice and seeds of the tomatoes into the bread. Tear basil and add to mixture. Toss with olive oil and vinegar and season to taste. Some versions will call for the bread to be grilled, which I have yet to try. [ I made this around Christmas time and forgot to post, hence the Christmas tree in the background :) ]
Thursday, April 12, 2012
Goat Cheese and Roasted Pepper Stuffed Chicken
Thinly sliced chicken breast gets the roll up treatment.
Spread some soft goat cheese onto a chicken cutlet and top with sliced roasted peppers. In this case, I sprinkled a vegetable seasoning inside as well.
Roll up and tuck with tooth picks.
Pan fry or grill until chicken is cooked through.
Wednesday, April 11, 2012
Lemon Yogurt Cake
One rainy afternoon I was reading through my Barefoot Contessa cookbook, written by Ina Garten. I'm gonna go ahead and say that I really love her. She makes everything look so good, and her books are very easy to follow. She is a no nonsense cook who is so relaxed in the kitchen it makes me jealous.
This cake is so lemony. I loved it. I wasn't crazy about the glaze that goes with it, but it really adds the punch of citrus that makes this loaf so good.
This cake is so lemony. I loved it. I wasn't crazy about the glaze that goes with it, but it really adds the punch of citrus that makes this loaf so good.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Tuesday, April 10, 2012
Tzatziki Sauce
Pita. Chicken. Pork. Gyros. Lamb. All of these are naked without it’s friend tzatziki.
This yogurt based sauce is my second favourite condiment. I’m pretty sure you could dip a shoe into this stuff and it’d be delicious. Warm Greek pita with tzatziki on the side? Heck. Yes.
This stuff can get pricey though, so I’ve started making my own. Plus you can control the fat content with changing up the yogurt you use. My go-to stuff? Greek yogurt that’s 0% fat. The Hellenic population reading this, I just heard you gasp and cross yourselves 3 times. Yes, fat free Greek yogurt. I know it is not traditional, but it’s what I use.
I also don’t strain the yogurt through a cheese cloth.
1) patience is not a characteristic I possess
2) when using Greek yogurt, it’s quite thick already. I suggest straining it if you are using regular yogurt as it tends to be more watery.
The quantity of garlic is up to you. I’ve used 3 once, and oh my goodness...my mouth was on fire. Too much! Plus you’re tasting it for days. I find 1 clove to be enough. The longer this sauce sits in the fridge, the more garlic flavour infuses. However, I leave this up to you, and if you prefer to have the breath of a dragon, go for it.
1 container Greek yogurt (any kind)
1 cucumber - peeled, seeded and shredded
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 clove garlic, minced
Shred the cucumber with a grater and squeeze out all liquid from it. It should be as dry as possible as to not water down the yogurt.
Mix all the ingredients together and there you have it. Taste if need be and add more/less of what you like. Warm up some pita and have yourself a Dip-It-In-That party.
This yogurt based sauce is my second favourite condiment. I’m pretty sure you could dip a shoe into this stuff and it’d be delicious. Warm Greek pita with tzatziki on the side? Heck. Yes.
This stuff can get pricey though, so I’ve started making my own. Plus you can control the fat content with changing up the yogurt you use. My go-to stuff? Greek yogurt that’s 0% fat. The Hellenic population reading this, I just heard you gasp and cross yourselves 3 times. Yes, fat free Greek yogurt. I know it is not traditional, but it’s what I use.
I also don’t strain the yogurt through a cheese cloth. 1) patience is not a characteristic I possess
2) when using Greek yogurt, it’s quite thick already. I suggest straining it if you are using regular yogurt as it tends to be more watery.
The quantity of garlic is up to you. I’ve used 3 once, and oh my goodness...my mouth was on fire. Too much! Plus you’re tasting it for days. I find 1 clove to be enough. The longer this sauce sits in the fridge, the more garlic flavour infuses. However, I leave this up to you, and if you prefer to have the breath of a dragon, go for it.
1 container Greek yogurt (any kind)
1 cucumber - peeled, seeded and shredded
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 clove garlic, minced
Shred the cucumber with a grater and squeeze out all liquid from it. It should be as dry as possible as to not water down the yogurt.
Mix all the ingredients together and there you have it. Taste if need be and add more/less of what you like. Warm up some pita and have yourself a Dip-It-In-That party.
Monday, April 9, 2012
Honey Berry Breakfast Bread Pudding
I made this back in January for New Year's Day. Anticipating being
This is a nice ending to a big breakfast, and it freezes well once baked. I found the recipe here but didn't use as much cream, and substituted skim milk. It was the new year after all and new resolutions were to be made. Oh ya, I don't have an "end result" photo. It got eaten too quickly. Take my word for it though, it was delicious.
8 cups (2 l) cubed bread
2 cups (500 ml) frozen mixed berries
6 eggs
1 1/2 cups (375 ml) 10% half-and-half
(The last 1/2 cup I used milk)
1/4 cup (50 ml) liquid honey
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
Warm honey
Spread bread cubes in a buttered 13 x 9-inch (33 by 23 cm) or 10-inch (25 cm) glass baking dish. Sprinkle berries over bread.
In a large measuring cup with a spout or a bowl, whisk eggs until frothy. Whisk in cream, honey, vanilla and cinnamon; pour evenly over bread mixture. Cover with plastic wrap and refrigerate overnight.
Pre-heat oven at 350 °F (180 °C).
Let pudding stand at room temperature while preheating oven. Bake, uncovered, for 30 to 40 minutes or until golden, puffed and a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil. Serve drizzled with more honey.
In a large measuring cup with a spout or a bowl, whisk eggs until frothy. Whisk in cream, honey, vanilla and cinnamon; pour evenly over bread mixture. Cover with plastic wrap and refrigerate overnight.
Pre-heat oven at 350 °F (180 °C).
Let pudding stand at room temperature while preheating oven. Bake, uncovered, for 30 to 40 minutes or until golden, puffed and a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil. Serve drizzled with more honey.
The Best Home Fries Ever
When I can be awake early enough for it, I like a big breakfast on the weekend. With the weather warming up now I'll probably make more of an effort to go out for brunch, but I enjoy making my own.
The only thing that takes a little bit of effort is dicing up all the ingredients, after that it's a saute party that you set and forget.
2 Russet potatoes
1 small red onion
1 jalapeno (seeded if you're a wimp and can't handle heat)
3 Tbsp olive oil
1 tsp chili powder
salt & pepper
Finely dice up the first 3 ingredients, and saute in a heated pan with olive oil. Season with salt and pepper, and add chili powder toward the end.
Mine was served along side apple pancakes and bacon.
The only thing that takes a little bit of effort is dicing up all the ingredients, after that it's a saute party that you set and forget.
2 Russet potatoes
1 small red onion1 jalapeno (seeded if you're a wimp and can't handle heat)
3 Tbsp olive oil
1 tsp chili powder
salt & pepper
Finely dice up the first 3 ingredients, and saute in a heated pan with olive oil. Season with salt and pepper, and add chili powder toward the end.
Mine was served along side apple pancakes and bacon.
Saturday, April 7, 2012
Slow-Cooker Orange-Ginger Beef
Greatest feeling after a long day?
Coming home and dinner is already made. No pots. No pans. No hassle. Best!
I am a huge advocate of the slow-cooker. Embrace it. One pot meals are your friend. Chili and stews are limiting and tend to get boring, so I tried a new recipe out from the Kraft Canada website. I am skeptical at times to try new dishes in the slow cooker because I am not home to monitor what is happening, and in the past there have been instances where I've had to throw out the contents that have gone awry. Apart from being angry, it left me hungry. Hungry + angry + me is not something you ever want to encounter. It can get ugly.
Huge success with this one though. The beef was fall-apart tender and the sauce was so tasty. My only regret was not serving it with rice to soak up all the juices. I also did not use the suggested Kraft dressing, as that I despise bottled dressing, but I found a good substitute with Renee's Citrus Lime marinade.
2 Tbsp. grated ginger root
*Renee's bottled marinade
This recipe will not leave you angry or hungry. I promise.
Coming home and dinner is already made. No pots. No pans. No hassle. Best!
I am a huge advocate of the slow-cooker. Embrace it. One pot meals are your friend. Chili and stews are limiting and tend to get boring, so I tried a new recipe out from the Kraft Canada website. I am skeptical at times to try new dishes in the slow cooker because I am not home to monitor what is happening, and in the past there have been instances where I've had to throw out the contents that have gone awry. Apart from being angry, it left me hungry. Hungry + angry + me is not something you ever want to encounter. It can get ugly.
Huge success with this one though. The beef was fall-apart tender and the sauce was so tasty. My only regret was not serving it with rice to soak up all the juices. I also did not use the suggested Kraft dressing, as that I despise bottled dressing, but I found a good substitute with Renee's Citrus Lime marinade.
2 lb. beef flank steak
1 large yellow onion, chopped
1 cup 25%-less-sodium beef broth
1/2 cup orange juice
1/2 cup citrus lime marinade*
1/4 cup packed brown sugar
2 Tbsp. grated ginger root 2 Tbsp. reduced-sodium soy sauce
4 cups tightly packed baby spinach leaves
1 cup bean sprouts
2 green onions, sliced
*Renee's bottled marinade
This recipe will not leave you angry or hungry. I promise.
Incredibly Easy French Apple-Strawberry Cake
Streusel Topping:
1/2 cup oats1/4 cup crushed flax seeds
1/4 cup whole wheat flour
1/2 cup brown sugar
3 Tbsp cubed butter
cinnamon & nutmeg to taste
3 cups peeled and thinly sliced apples (any kind will do)
Sliced strawberries
1/2 cup milk sprinkle of sugar
1/8 cup flour
2 eggs
cinnamon & nutmeg to taste
Make streusel topping and set aside. In a greased 9" cake pan (or pie plate), lay down fruit.
Mix eggs, milk, sugar, flour, and cinnamon/nutmeg and pour over apples and strawberries.
Top with streusel and bake in a 350 degree oven for about 40-45 minutes or until knife inserted in centre come out clean.
Monday, February 27, 2012
Hot Chocolate: Who does it better?
Starbucks makes a pretty good cup of hot chocolate. Known for their quality product, I thought I'd put it up against the real stuff. Who came out on top?
Naturally, the real stuff fares far better than the prepackaged, pre-sweetened powder that kinda tasted like cardboard. Some milk, sugar, and a wee bit of love gives this hot chocolate of the 'hug in a cup' element.
Creamier and frothy, it was smooth tasting and very satisfying to curl up on the couch with. Maybe next time I'll make a Spicy Mexican hot chocolate :)
Fry's!
Naturally, the real stuff fares far better than the prepackaged, pre-sweetened powder that kinda tasted like cardboard. Some milk, sugar, and a wee bit of love gives this hot chocolate of the 'hug in a cup' element.
Creamier and frothy, it was smooth tasting and very satisfying to curl up on the couch with. Maybe next time I'll make a Spicy Mexican hot chocolate :)
Wednesday, February 15, 2012
Bullets, Butterflies and Italy by John Meyer
Apart from my love of food, I also love to travel. Sometimes financial and time restrictions prohibit me from just hopping on a plane and jet setting to a foreign destination.
Ever been to Italy? It’s fascinating and one of the most historically relevant countries to visit. A few years back, my good friend John Meyer took a trip to Italy that was unforgettable for many reasons. For starters, he was robbed upon being there for about, oh, 15 minutes? Upon his return to Canada he decided to chronicle his adventures by writing a travel fiction memoir. Enter, Bullets, Butterflies and Italy. If you are wondering how my food blog and John's book are related, I will tell you this: Italy is not only the country of my cultural background, but it also boasts some of the world's finest cuisine. Bar none. Its also my blog and I will write whatever I want :)
John’s writing is not only humorously written, but also visually descriptive and captivating, mentally bringing you to the exact spot that he was standing in.Much of the novel is written fictitiously, however some true events have been intertwined throughout the story. This book fails to disappoint. If you purchase a copy, I will tell you about how my name became a character in the story :)
Many of these photos can be seen on his website www.johnmeyerbooks.com
He also updates his blog every week with interesting tidbits.
Support local talent, and visit Italy for the small price of $16.95
Sunday, February 5, 2012
Duck Poutine Pizza
There are some things in life that are worth trying. Some things are worth trying more than once.
What I am going to present to you is both genius and a work of art.
A short distance from my office is a fairly new eatery within the financial district of Downtown Toronto. Bannock is an Oliver & Bonacini owned restaurant that focuses on Canadian classics and comfort food while showcasing local ingredients.
If you are unfamiliar with poutine, it is a Quebecois classic dish that incorporates french fries, gravy, and cheese curds. It's a must have while in Canada. Bannock is a traditional bread indigenous to the First Nations people of Canada.
Two cultures were collided and the Roasted Duck Poutine Pizza was born. Duck confit, a beefy gravy, and perfectly cooked french fries on top of a crispy bannock flatbread.
Meal for 2. Just sayin'.
What I am going to present to you is both genius and a work of art.
A short distance from my office is a fairly new eatery within the financial district of Downtown Toronto. Bannock is an Oliver & Bonacini owned restaurant that focuses on Canadian classics and comfort food while showcasing local ingredients.
If you are unfamiliar with poutine, it is a Quebecois classic dish that incorporates french fries, gravy, and cheese curds. It's a must have while in Canada. Bannock is a traditional bread indigenous to the First Nations people of Canada.
Two cultures were collided and the Roasted Duck Poutine Pizza was born. Duck confit, a beefy gravy, and perfectly cooked french fries on top of a crispy bannock flatbread.
Meal for 2. Just sayin'.
Sunday, January 8, 2012
After Holiday Spinach Dip
I am still working on getting rid of holiday food. It seems never ending. The sooner I can get rid of the rich and caloric stash, the sooner I can work on my new year routine.
Staring at me in the fridge are: baby spinach, a brick of cream cheese, and some other odds and ends that I won't really be using. I can't bare to throw anything out.
These were converted into a delicious dip that is slowly weening me off Holiday Goodness Overload.
6 handfuls of baby spinach
1/2 brick of cream cheese - room temperature
2 tbsp mayonaise
4 tbsp Greek yogurt
1 clove minced garlic
1 tbsp hot sauce
some grated Old Cheddar
1 tbsp of bacon/chive dip mix (I have it in my cupboard)
freshly grated pepper
Wilt the spinach in a couple of teaspoons of water.
Let cool, then chop finely.
In a bowl, combine all ingredients and mix until smooth. I let mine sit in a dip warmer, and it could have sat longer for the cheese to melt, but I am impatient when I am hungry. Serve with cruditee or crackers.
Staring at me in the fridge are: baby spinach, a brick of cream cheese, and some other odds and ends that I won't really be using. I can't bare to throw anything out.
6 handfuls of baby spinach
1/2 brick of cream cheese - room temperature
2 tbsp mayonaise
4 tbsp Greek yogurt
1 clove minced garlic
1 tbsp hot sauce
some grated Old Cheddar
1 tbsp of bacon/chive dip mix (I have it in my cupboard)
freshly grated pepper
Wilt the spinach in a couple of teaspoons of water.
Let cool, then chop finely.
In a bowl, combine all ingredients and mix until smooth. I let mine sit in a dip warmer, and it could have sat longer for the cheese to melt, but I am impatient when I am hungry. Serve with cruditee or crackers.
Friday, December 30, 2011
Reese's Peanut Butter Chocolate Cake
Ever wonder who came up with the concept of putting chocolate and peanut butter together? That person deserves a Nobel Peace prize. Why? Bringing harmony between salty peanut butter with sweet chocolate. I tip my hat to you, anonymous genius.
By request, I made a Reese Peanut Butter cup cake for Christmas Eve dinner. Chocolate cake with a peanut butter cream cheese icing, and topped with PB cups. YUM! And may I add YUMMMM!!
Make your favourite chocolate cake. Any kind will do.
As for the icing, I did not use as much sugar as required in the recipe. The amount listed seemed a little excessive. I only used about a cup and it was sweet enough, so I will post what I actually used.
1 brick of Philly cream cheese, room temperature
1 cup smooth peanut butter
1 cup confectioner's sugar
1 tbsp pure vanilla extract
2 tbsp milk
Beat all ingredients with a mixer until smooth.
By request, I made a Reese Peanut Butter cup cake for Christmas Eve dinner. Chocolate cake with a peanut butter cream cheese icing, and topped with PB cups. YUM! And may I add YUMMMM!!
Make your favourite chocolate cake. Any kind will do.
As for the icing, I did not use as much sugar as required in the recipe. The amount listed seemed a little excessive. I only used about a cup and it was sweet enough, so I will post what I actually used.
1 brick of Philly cream cheese, room temperature
1 cup smooth peanut butter
1 cup confectioner's sugar
1 tbsp pure vanilla extract
2 tbsp milk
Beat all ingredients with a mixer until smooth.
Thursday, December 22, 2011
Toffee Chocolate Crunch
As Dana said, "Save me from myself". Boy is she right. My pal at Hot Pink Apron recently posted one of my all time favourite decadent treats. Years ago I used to make this frequently, but then I just sorta stopped. I don't even remember why? When I saw this it brought back so many memories. I love toffee, and chocolate and graham crackers and all that is sweet and crunchy. It is truly hard to stop at just one piece. After my third, I had to hide them. So addictive. So good. So what. It's the holidays!
Um, ya. Don't lick the sugar mixture off a spoon when it's hot, unless you are a masochist and enjoy 1st degree burns.
Start with the toffee mixture. Mmm!
Gooey sugary goodness.
Make sure you save a good portion for yourself, but then wrap it up and give it away. Sharing is caring, plus your dentist will be not impressed if you scarf these all yourself. Homemade treats make Christmas that much more special. Refrigerate once completed, otherwise you will have chocolate fingerprints all over your white cupboards and appliances like I did and that isn't good! The recipe can be found here.
Also, make sure to follow her blog. It's pretty darn fantastic.
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