Ingredients
4 cups heavy cream
6/7 garlic cloves
4 tbsp. butter
1 ½ cups parmesan cheese
Salt and Pepper to taste
500 grams pasta
Directions
1. Melt butter in a large saucepan and add the garlic, cooking for 1 or 2 minutes until aromatic
2. Add the heavy cream and bring the mix to a simmer, watch carefully as the cream can easily boil over and cause a big mess
3. Allow the cream mixture to reduce and thicken so that you can create a line when crossing your finger along the back of a wooden spoon
4. Add some salt and pepper
5. Once the pasta is cooked, remove the cream from the burner and stir in the cheese Add more salt and pepper to taste
6. Add the pasta and allow it to finish cooking in the sauce.
7. ***Optional- toss in some fresh chopped Italian parsley
A delicious twist on simple Alfredo sauce
I find that simple Alfredo sauce is delicious but can become a little redundant, so I came up with this tasty little alternative recipe below. It is one of my hunny`s favourites and I hope it can become one of yours too.
1. Instead of 4 tbsp of butter use 2 tbsps of butter and 2 tbsps of olive oil
2. When garlic is sizzling add about 1 tsp of red chilli flakes, 1 tsp of anchovy paste, and 4/5 basil leaves
3. ***Optional- at this point you can add about ¾ cup of white wine and allow it to simmer for 3 or 4 minutes, until it reduces a little. This adds a nice acidic note
4. Add the heavy cream and bring the mix to a simmer, watch carefully as the cream can easily boil over and cause a big mess
5. Allow the cream mixture to reduce and thicken so that you can create a line when crossing your finger along the back of a wooden spoon
6. Add some salt and pepper
7. Once the pasta is cooked, remove the cream from the burner and stir in the cheese Add more salt and pepper to taste
8. Add the pasta and allow it to finish cooking in the sauce.
9.***Optional- toss in some fresh chopped Italian parsley
Friday, September 17, 2010
Monday, September 13, 2010
Handy Ingredients That Should Always Be In Your Cupboards
The following list is of some items that I must always have in my fridge and or cupboard in order to create great meals everyday. Now these things are great because they can last a long time, and you won’t be finding yourself adding it to your grocery list every week. You will love when you have these basics, because then you will just need to basically replenish your meats, produce and other fresh items.
1. Canned tomatoes- crushed, whole plum and paste
2. Anchovy paste
3. Romano Cheese
4. Parmigiano Regiano cheese
5. Extra Virgin olive oil (cold pressed and good quality)
6. Red wine vinegar
7. Soy sauce
8. Sesame oil
9. Red chilli flakes
10. Fish Sauce
11. Rice wine vinegar
12. Peanut Butter
13. Chilli sauce (siracha)
14. Chicken stock
15. Dried pasta- different varieties in including high fibre and protein white pasta
16. Quinoa
17. Rice- brown and white- I prefer Jasmine or Basmati varieties
18. Kosher Salt
19. Fresh black pepper
20. Garlic
1. Canned tomatoes- crushed, whole plum and paste
2. Anchovy paste
3. Romano Cheese
4. Parmigiano Regiano cheese
5. Extra Virgin olive oil (cold pressed and good quality)
6. Red wine vinegar
7. Soy sauce
8. Sesame oil
9. Red chilli flakes
10. Fish Sauce
11. Rice wine vinegar
12. Peanut Butter
13. Chilli sauce (siracha)
14. Chicken stock
15. Dried pasta- different varieties in including high fibre and protein white pasta
16. Quinoa
17. Rice- brown and white- I prefer Jasmine or Basmati varieties
18. Kosher Salt
19. Fresh black pepper
20. Garlic
I LOVE CARBS…..But Want To Know The Secret To Fat Burning Carbs?
So as I have mentioned before I am Italian, and therefore am pre-conditioned with a love of all things carbohydrate. Pasta, bread, pizza, risotto, potatoes mmmm..mmm.mmmm. But we all know that these delicious items can really be a detriment to your figure. However, I completely believe in moderation and a diet inclusive of white carbs from time to time. I mean, I seriously believe I should get props from growing up eating a different pasta practically everyday, to only allowing myself to eat it once a week on Sundays; it is my indulgence. The secret to having your cake and eating it too, on a daily basis though, is to incorporate fat resistant starches. Ideally, you should try to add 10-15 grams of fat resistant nutrients, to your diet daily and I will let you know how; it is so easy. Now you can happily scarf down those carbs without all the guilt, and with the added happy fact that you are eating something that actually burns fat by itself, and speeds up your metabolism! Another helpful tip, while I’m on the subject, is that lemon juice can burn up to 100 calories on their own as well. Add the juice of one lemon to your daily water intake and let it go to work. SO, now for the list! I have also added the amount of fat burning nutrients for some of the items.
1. White Beans- ½ cup= 3.49 grams
2. Potato-1 whole at 2.5 inch diameter=3.2 grams
3. Garbanzo Beans- ½ cup=2.1 grams
4. Lentils
5. Oatmeal
6. Whole wheat pasta
7. Brown rice
8. Bananas
9. Corn
10. Barley
1. White Beans- ½ cup= 3.49 grams
2. Potato-1 whole at 2.5 inch diameter=3.2 grams
3. Garbanzo Beans- ½ cup=2.1 grams
4. Lentils
5. Oatmeal
6. Whole wheat pasta
7. Brown rice
8. Bananas
9. Corn
10. Barley
Friday, September 10, 2010
Fall Favourites
Well the weather in BC cannot let us be in denial that summer is over. The kids are back to school, Halloween decorations are already out and it is COLD. I hate that; we typically have at least a few weeks left in September full of beautiful sun on the west coast, but not this year. I noticed the food trends for fall starting a bit earlier too. The summer fruit and herbs have mostly disappeared from the grocery store, and have been replaced with a bounty of squash, apples, and potatoes…..yipee! OK so I’m pouting I know; but there is a good side to the changing seasons and the oncoming cold crisp weather. Fall food is so comforting and delicious; and can still rival the colourful dishes of summer. One mistake people often make though, is associating comfort food with fattening food; food that sooths the soul doesn’t always have to be full of calories.
One of my fondest memories of my childhood was coming home from school, particularly in the fall, and smelling the wonderful aroma of dinner wafting from the kitchen. At the time, my parents were together and they, my sisters and I lived in an old home in Delta, BC, where the trees were huge, the lawns were well manicured, and kids and families ate at the kitchen table together. What ever happened to those nostalgic days of community and family, and coming together as a family to sit and enjoy a meal together? Oh yeah, modern life : ( Life just seems so hectic and the opposite of those traditions now. Parents are working different shifts, kids are off to different practices, the TV and video games have taken over the family conversation, and unfortunately dinner gets stuck in a similar rut. Whether one is single or has a family, people are resorting to takeout and pre-made foods more than ever before; but in doing so, they are eliminating that sense of comfort when one walks through the front door and smells those familiar fall- food aromas, and most of all of having a full stomach without a huge sense of guilt.
With a little preparation, creativity and planning you can re-create those feelings for you and your family any day of the week. Life cannot be perfect of course and I am certainly not suggesting that it was; but olfactory senses or sense of smell is a link to memory and preferably good ones. Why not create those memories for you and your family, fall dishes do not have to be difficult, but meal planning and prepping in advance can help you put a satisfying and healthy dish on your table every night. In the next few weeks I will be adding some of my favourite fall recipes, derived from memories of my childhood and practical recipes I have created along the way. I was so lucky to have a mother who for the most part of my life, was a stay at home mom. Did I mention she was also an amazing cook! For those of you who were not as fortunate to have a parent impress you nightly and inspire you in the kitchen, this is where you can self indulge in your own talents. My methods are always easy, and I try my best to blog about recipes that are realistic, that you can entertain or feed your family with, and has an eye on health aspects of each meal. I hope you enjoy my fall favourites and add them to your repertoire.
Butternut Squash Soup
Ingredients
2 medium butternut squashes- large dice
1 large carrot- small dice
1 large celery stock- small dice
1 small onion- small dice
8 cups of chicken stock or 8 cups of water with 2-3 chicken bouillon cubes
Olive oil
Salt and Pepper- to taste
Heavy Cream- ¼ cup ***Optional
Parmesan Cheese-grated for top of soup ***Optional
Directions
1. Preheat your oven to 375 degrees
2. Dice the squash, coat with a couple tbsp. of olive oil, salt and pepper to taste, and lay evenly in a roasting pan. Roast for about 45 minutes, or until the squash is caramelized and fork tender.
3. In a saucepan sauté the diced carrot, celery and onion in 2 tbsp. of olive oil and salt and pepper until veggies are softened.
4. Add the stock to the veggies and bring to a simmer
5.In a blender add some of the squash with some of the stock and veggies and puree. If your blender is to small, you can do this step in batches.
6.Strain the blended mixture through a fine sieve and add the cream if you desire.
If the soup is too thick, simply add some more stock or cream.
7.Serve hot with lots of freshly grated parmesan cheese. All of my soups growing up were served this way and it is absolutely delicious.
Tips: If you are making your own stock, be sure to add a leftover parmesan rind to the stock as it simmers. This adds immense flavour and really gives a personal, homemade touch to the mix. I do this with all my stocks, soups and minestrones; then I top the finished products with parmesan cheese YUMM! If you do not have any stock but want to make soup of any kind; no sweat, just dissolve some bouillon cubes in hot water and poof you have some stock. In this case, be careful how you season your dish as bouillon is very salty, so taste as you go! For this particular recipe if the homemade stock or water with 2 bouillon cubes is not flavourful enough, feel free to add another bouillon cube to give it a stronger flavour. You can also use vegetable stock or bouillon.
One of my fondest memories of my childhood was coming home from school, particularly in the fall, and smelling the wonderful aroma of dinner wafting from the kitchen. At the time, my parents were together and they, my sisters and I lived in an old home in Delta, BC, where the trees were huge, the lawns were well manicured, and kids and families ate at the kitchen table together. What ever happened to those nostalgic days of community and family, and coming together as a family to sit and enjoy a meal together? Oh yeah, modern life : ( Life just seems so hectic and the opposite of those traditions now. Parents are working different shifts, kids are off to different practices, the TV and video games have taken over the family conversation, and unfortunately dinner gets stuck in a similar rut. Whether one is single or has a family, people are resorting to takeout and pre-made foods more than ever before; but in doing so, they are eliminating that sense of comfort when one walks through the front door and smells those familiar fall- food aromas, and most of all of having a full stomach without a huge sense of guilt.
With a little preparation, creativity and planning you can re-create those feelings for you and your family any day of the week. Life cannot be perfect of course and I am certainly not suggesting that it was; but olfactory senses or sense of smell is a link to memory and preferably good ones. Why not create those memories for you and your family, fall dishes do not have to be difficult, but meal planning and prepping in advance can help you put a satisfying and healthy dish on your table every night. In the next few weeks I will be adding some of my favourite fall recipes, derived from memories of my childhood and practical recipes I have created along the way. I was so lucky to have a mother who for the most part of my life, was a stay at home mom. Did I mention she was also an amazing cook! For those of you who were not as fortunate to have a parent impress you nightly and inspire you in the kitchen, this is where you can self indulge in your own talents. My methods are always easy, and I try my best to blog about recipes that are realistic, that you can entertain or feed your family with, and has an eye on health aspects of each meal. I hope you enjoy my fall favourites and add them to your repertoire.
Butternut Squash Soup
Ingredients
2 medium butternut squashes- large dice
1 large carrot- small dice
1 large celery stock- small dice
1 small onion- small dice
8 cups of chicken stock or 8 cups of water with 2-3 chicken bouillon cubes
Olive oil
Salt and Pepper- to taste
Heavy Cream- ¼ cup ***Optional
Parmesan Cheese-grated for top of soup ***Optional
Directions
1. Preheat your oven to 375 degrees
2. Dice the squash, coat with a couple tbsp. of olive oil, salt and pepper to taste, and lay evenly in a roasting pan. Roast for about 45 minutes, or until the squash is caramelized and fork tender.
3. In a saucepan sauté the diced carrot, celery and onion in 2 tbsp. of olive oil and salt and pepper until veggies are softened.
4. Add the stock to the veggies and bring to a simmer
5.In a blender add some of the squash with some of the stock and veggies and puree. If your blender is to small, you can do this step in batches.
6.Strain the blended mixture through a fine sieve and add the cream if you desire.
If the soup is too thick, simply add some more stock or cream.
7.Serve hot with lots of freshly grated parmesan cheese. All of my soups growing up were served this way and it is absolutely delicious.
Tips: If you are making your own stock, be sure to add a leftover parmesan rind to the stock as it simmers. This adds immense flavour and really gives a personal, homemade touch to the mix. I do this with all my stocks, soups and minestrones; then I top the finished products with parmesan cheese YUMM! If you do not have any stock but want to make soup of any kind; no sweat, just dissolve some bouillon cubes in hot water and poof you have some stock. In this case, be careful how you season your dish as bouillon is very salty, so taste as you go! For this particular recipe if the homemade stock or water with 2 bouillon cubes is not flavourful enough, feel free to add another bouillon cube to give it a stronger flavour. You can also use vegetable stock or bouillon.
Thursday, September 2, 2010
Having No Food In The House Turned Out To Be A Good Thing
So for some reason this week we really haven’t got around to doing the “big weekly shop”, in hopes of using everything left in the fridge and freezer. Yesterday, there was one lonely freezer item left sitting way in the back waiting it’s turn to hit the pan……it was lean ground sirloin…..yawn. I didn’t feel like making burgers, meatballs or tacos; I wanted something a little more on the healthy side and something that I could make early in the afternoon and just have waiting for my hunny when he got home. I looked in the fridge and it was just as sad looking as the freezer; a couple of sweet onions, garlic, a few stray carrots and a bunch of baby bok choy. After a quick debate in my head I came up with a fast, easy and healthy dinner idea. I couldn’t decide between a curry dish or stirfry so here we go…
Ingredients
1 pound lean ground sirloin
2 small sweet onions- diced
5 garlic cloves- finely chopped
2 tbsp. canola oil
2 large carrots- sliced thin on an angle, or on the bias
1 large bunch of baby bok choy; roots trimmed and washed carefully.
2 tbsps curry powder
1 tbsp garlic powder
1 tsp cumin
Salt and Pepper to taste
1 tbsp worchestirshire sauce
2 tbsp soy sauce
1 tbsp hoisin sauce- for sweetness. You can also just add about 2 tsp. of brown sugar.
Instructions
1. In a medium high saucepan, sauté together the onions and garlic in the canola oil until tender and translucent
2. Add ½ the curry powder, all the cumin and garlic powder, salt and pepper, and stir to combine. Allow to toast for a minute or so, to develop the flavour in the spices. At this point you can also add more heat, by adding a chopped chilli pepper or some red pepper flakes.
3. Add the beef and the other half of the curry powder to the pan, seasoning with salt and pepper, and sauté.
4. Once the meat is almost browned add the sliced carrot and allow to sauté for about 3 minutes.
5. Add the bok choy to the pan and drizzle the soy sauce over it. Cover the pan with a lid, and allow the bok choy to cook and shrink down for about a minute.
6. Remove the lid and stir in the bok choy and soy sauce into the rest of the mixture.
7. Add worchestirshire and hoisin sauce, and combine.
8. Taste and adjust seasoning as needed. Once the boy choy is softened, you are ready to serve!
Serve this over steamed brown or white rice and you have a delicious, one-pot meal! This meal is also very health conscious as it is packed with dark greens, carrots and lean meat. All the nutrients stay in the pan as it is all cooked together, yay! It took about 15 minutes to prepare and cook, and was awesome as a left over for lunch today, and I am so NOT a fan of leftovers. Best part is, with this meal I got my gorgeous nephew to eat his carrots…which he hates! But loved in this dish ; )
Ingredients
1 pound lean ground sirloin
2 small sweet onions- diced
5 garlic cloves- finely chopped
2 tbsp. canola oil
2 large carrots- sliced thin on an angle, or on the bias
1 large bunch of baby bok choy; roots trimmed and washed carefully.
2 tbsps curry powder
1 tbsp garlic powder
1 tsp cumin
Salt and Pepper to taste
1 tbsp worchestirshire sauce
2 tbsp soy sauce
1 tbsp hoisin sauce- for sweetness. You can also just add about 2 tsp. of brown sugar.
Instructions
1. In a medium high saucepan, sauté together the onions and garlic in the canola oil until tender and translucent
2. Add ½ the curry powder, all the cumin and garlic powder, salt and pepper, and stir to combine. Allow to toast for a minute or so, to develop the flavour in the spices. At this point you can also add more heat, by adding a chopped chilli pepper or some red pepper flakes.
3. Add the beef and the other half of the curry powder to the pan, seasoning with salt and pepper, and sauté.
4. Once the meat is almost browned add the sliced carrot and allow to sauté for about 3 minutes.
5. Add the bok choy to the pan and drizzle the soy sauce over it. Cover the pan with a lid, and allow the bok choy to cook and shrink down for about a minute.
6. Remove the lid and stir in the bok choy and soy sauce into the rest of the mixture.
7. Add worchestirshire and hoisin sauce, and combine.
8. Taste and adjust seasoning as needed. Once the boy choy is softened, you are ready to serve!
Serve this over steamed brown or white rice and you have a delicious, one-pot meal! This meal is also very health conscious as it is packed with dark greens, carrots and lean meat. All the nutrients stay in the pan as it is all cooked together, yay! It took about 15 minutes to prepare and cook, and was awesome as a left over for lunch today, and I am so NOT a fan of leftovers. Best part is, with this meal I got my gorgeous nephew to eat his carrots…which he hates! But loved in this dish ; )
Monday, August 16, 2010
Asian Stirfry
I call this Asian Stir fry because it is influenced by a number of Asian dishes. I love all Asian food, Korean, Japanese, Chinese, Thai….mmmmm they are all so good. Therefore this dish does not taste particularly of one region, but a balance of a few. Try this dish as it is healthy, delicious, easy and filling. It is a wonderful way to get tonnes of veggies and lean protein in your everyday meals.
Sauce
1 cup soy sauce
2 tbsp garlic powder
1 tsp fish sauce
1 ½ tbsp sugar
1 tbsp rice wine vinegar
2 tbsp ketchup
1 ½ tbsp peanut butter
2 tbsp sesame oil
1 tsp siracha sauce or hot sauce
2 red peppers sliced thin
1 large onion or two small, sliced thin
1 large bunch of bok choy or baby bok choy; white section chopped into ½ inch pieces and greens just roughly chopped.
4 cloves of garlic chopped fine
1 cup of snap peas, fibrous tips removed
3 large chicken breasts
2 tbsp vegetable or canola oil
Salt and Pepper to taste
Directions
1. Mix together the ingredients for the sauce
2. Slice the chicken breast and add to a bowl with about one tbsp of the sauce, and leave to marinate while you chop the veggies
3. Heat a large skillet and add the oil and ½ the garlic. Once the garlic begins to sizzle and aromatize then add the chicken and onions and season with salt and pepper, cook for about 4 minutes.
4. Add the peppers the white section of the bok choy, 3tbsp of the sauce, and stir fry for another few minutes until the veggies are lightly softened and the chicken is almost cooked.
5. Last minute of cooking add the boy choy greens and snap peas, along with a little more sauce and salt and pepper.
6. Mix and allow the boy choy to wilt and take off heat.
7. Serve over rice or noodles
Tips: Season and taste as you go!!!It is the only way to begin to trust your judgement of how much of something to add. In addition Asian food is all about balance; salt, sour, sweet, savoury. With practice you can perfect this balance. Also you can use the sauce above as a marinade for pork or chicken, roasted in the oven or cooked on the grill; deelish!
Sauce
1 cup soy sauce
2 tbsp garlic powder
1 tsp fish sauce
1 ½ tbsp sugar
1 tbsp rice wine vinegar
2 tbsp ketchup
1 ½ tbsp peanut butter
2 tbsp sesame oil
1 tsp siracha sauce or hot sauce
2 red peppers sliced thin
1 large onion or two small, sliced thin
1 large bunch of bok choy or baby bok choy; white section chopped into ½ inch pieces and greens just roughly chopped.
4 cloves of garlic chopped fine
1 cup of snap peas, fibrous tips removed
3 large chicken breasts
2 tbsp vegetable or canola oil
Salt and Pepper to taste
Directions
1. Mix together the ingredients for the sauce
2. Slice the chicken breast and add to a bowl with about one tbsp of the sauce, and leave to marinate while you chop the veggies
3. Heat a large skillet and add the oil and ½ the garlic. Once the garlic begins to sizzle and aromatize then add the chicken and onions and season with salt and pepper, cook for about 4 minutes.
4. Add the peppers the white section of the bok choy, 3tbsp of the sauce, and stir fry for another few minutes until the veggies are lightly softened and the chicken is almost cooked.
5. Last minute of cooking add the boy choy greens and snap peas, along with a little more sauce and salt and pepper.
6. Mix and allow the boy choy to wilt and take off heat.
7. Serve over rice or noodles
Tips: Season and taste as you go!!!It is the only way to begin to trust your judgement of how much of something to add. In addition Asian food is all about balance; salt, sour, sweet, savoury. With practice you can perfect this balance. Also you can use the sauce above as a marinade for pork or chicken, roasted in the oven or cooked on the grill; deelish!
Smoked Salmon Spread
This is incredibly refreshing and so simple to serve as a summertime appetizer. It tastes even better when made the day before, so it is awesome for entertaining. I came up with this recipe when I tasted a similar appetizer in Whistler with my hunny. The difference was that it was served hot, which you may also do with the recipe below. I served this spread cold at my cousin Joey`s birthday, and they went FAST! The spread can be served slathered between mini croissants or dollopped on mini bagels, for perfect two- bite appetizers. Simply add this spread to a light lunch by putting it on regular size bagels, croissants, or just some good hearty bread and serve with salad.
Ingredients
1 cup softened cream cheese
2 tbsp of heavy cream
Juice of half a lemon
¼ cup finely chopped green onion
2 tbsp of finely chopped dill
2 tbsp of capers-roughly chopped
1 cup of cooked smoked salmon- flaked
Salt and Pepper
Directions
1. Stir together the cream cheese and heavy cream until it is a smooth, softened consistency
2. Add all of the ingredients and stir
3. Add salt, pepper and lemon juice to taste. Adjust seasoning as needed
4. Allow to cool in the fridge for at least 2 hours; even better, overnight.
Tips:
1.If you forget to take the cream cheese out a few hours before to soften, simply add the cheese and cream to a bowl and microwave on high for about 25 seconds. This will allow you to mix the ingredients easier.
2.You can also serve this as a hot dip. I like to add about 3 tbsps. of grated Pecorino Romano or Parmigiano cheese to the spread, and add to an oven safe dish. Cook at about 375 degrees until the dip is warmed through and golden brown on top, approximately 10 minutes. If the dip is hot but not golden on top, just turn the oven on broil for about 1 minute. Serve this hot dip with thinly sliced bagels, veggies or the accompaniments mentioned above. It is delicious, and kids love it too!
Ingredients
1 cup softened cream cheese
2 tbsp of heavy cream
Juice of half a lemon
¼ cup finely chopped green onion
2 tbsp of finely chopped dill
2 tbsp of capers-roughly chopped
1 cup of cooked smoked salmon- flaked
Salt and Pepper
Directions
1. Stir together the cream cheese and heavy cream until it is a smooth, softened consistency
2. Add all of the ingredients and stir
3. Add salt, pepper and lemon juice to taste. Adjust seasoning as needed
4. Allow to cool in the fridge for at least 2 hours; even better, overnight.
Tips:
1.If you forget to take the cream cheese out a few hours before to soften, simply add the cheese and cream to a bowl and microwave on high for about 25 seconds. This will allow you to mix the ingredients easier.
2.You can also serve this as a hot dip. I like to add about 3 tbsps. of grated Pecorino Romano or Parmigiano cheese to the spread, and add to an oven safe dish. Cook at about 375 degrees until the dip is warmed through and golden brown on top, approximately 10 minutes. If the dip is hot but not golden on top, just turn the oven on broil for about 1 minute. Serve this hot dip with thinly sliced bagels, veggies or the accompaniments mentioned above. It is delicious, and kids love it too!
Thursday, August 12, 2010
Italian Life
Ah…as I sit at the kitchen table listening to some quiet old-school Italian music; watching my mom cut my nonna’s hair and taking in the smell of dinner (slow sauce and béchamel for cannelloni, and fried eggplant) I am taken back to those vivid memories of growing up Italian, and of course the memory I have of my family’s, Sicily.
I know that my blog has been pretty heavy handed with the Italian recipes and inspirations, but I just can’t help it. It’s in my blood, and is what makes me oh so happy. Don’t get me wrong I love all types of cuisine and consistently cook from various kinds all week long. Whether it is my Coconut and Red Curry Thai Chicken, Polynesian Pork Curry, Asian Style BBQ chicken, or Homemade Sirloin Burritos; I find ways to sneak them into my repertoire to keep food easy, interesting and nutritious.
However my weakness is for Italy, and its food. I mean I have not met one person who does not like Italian food; have you? It’s not just the million types of pasta, but it’s being able to have cuisine that matches the season, and particularly from Sicily, lots of heart healthy options. My nonna and nonno (grandma and grandpa) are in their late eighties. Although they have some mild ailments, they are impressively healthy! Knock on wood lol! I believe they have kept their hearts healthy by indulging in a Mediterranean diet including tonnes of tomatoes, fish, olive oil, and beautiful fruits and vegetables. Although for non Italian company I may make the more well known stuff like pasta alfredo, tortollini with pesto, or just baked ziti; but I prefer the hidden gems. Zupa di pesci with a huge chunk of crusty bread, tomato and onion salad with anchovy, braised pork served with pasta followed by delicious spears of fennel to assist in digestion and cleanse the palate. This is the Italian life I feel incredibly privileged to know and enjoyed many times over. Sitting at my nonna’s huge wood table where so many family members and friends would join us to devour the culinary masterpieces my nonna would create, drink my nonno’s homemade wine, talk and laugh until you couldn’t eat another bite. Only to remember that once us kids did the dishes, we would all be rewarded with a spectacular nightcap of espresso and some sort of sweets or fruit; and on those hot summer nights GRANITA! Just typing this all brings a tear to my eye, revelling in my past enjoyment, and desiring to create these memories for my future children, friends and family.
Peasant food; it is the best! It includes hearty soups and pastas, braised meat dishes, vegetables and breads. Although chefs now try to play it off like haute cuisine, it was not thought of that way throughout history in Italy. Kings, Queens and the wealthy would always eat the best cuts of meat, the finest cheeses and fruits, and the peasants, such as farmers had to feed their families just as satisfying food, without breaking the bank. Thus came the term peasant food; in short the food the peasants would eat. In my opinion, it is the best food to eat; harbouring the most flavour, feeding a crowd and doing so for an affordable price. A little funny story my mom just told me to exemplify how those who make the peasant food don’t refer to it like that; to them it’s just food! My grandparents were hosting relatives from Monterey California, and after the glorious meal, my 2nd cousin Isadoro happily says to my nonno “Joe this was a wonderful meal, so satisfying with the peasant style food.” Well at that point my nonno was highly offended, but graciously accepted this “apparent” backward compliment. My mom said he was so offended, that once the relatives left, nonno went on and on that Isadoro meant he was cheap and the food was fit for the poor! This was absolutely not the case. He was simply implying that this non-pretentious food was fabulous, filling and tasty. This is when my nonno discovered the term peasant food, and promptly, privately forgave Isadoro. Now the modern culinary world tries to pass up this style of food as fancy. Yes it is delicious and incredible, but not fancy; and the prices should reflect that….but I’ll save that rant for another blog. I hope that you embrace this “modern phenomena” too, and cook dishes that sooth you from the soul, without leaving you penniless. Spend the extra savings on wine and wonderful bread. Sit at your table with your most favourite people, and lazily and happily enjoy the slow food movement.
Coming next…..Food-tastic memories from Sicily. You will be dying to go there……..
I know that my blog has been pretty heavy handed with the Italian recipes and inspirations, but I just can’t help it. It’s in my blood, and is what makes me oh so happy. Don’t get me wrong I love all types of cuisine and consistently cook from various kinds all week long. Whether it is my Coconut and Red Curry Thai Chicken, Polynesian Pork Curry, Asian Style BBQ chicken, or Homemade Sirloin Burritos; I find ways to sneak them into my repertoire to keep food easy, interesting and nutritious.
However my weakness is for Italy, and its food. I mean I have not met one person who does not like Italian food; have you? It’s not just the million types of pasta, but it’s being able to have cuisine that matches the season, and particularly from Sicily, lots of heart healthy options. My nonna and nonno (grandma and grandpa) are in their late eighties. Although they have some mild ailments, they are impressively healthy! Knock on wood lol! I believe they have kept their hearts healthy by indulging in a Mediterranean diet including tonnes of tomatoes, fish, olive oil, and beautiful fruits and vegetables. Although for non Italian company I may make the more well known stuff like pasta alfredo, tortollini with pesto, or just baked ziti; but I prefer the hidden gems. Zupa di pesci with a huge chunk of crusty bread, tomato and onion salad with anchovy, braised pork served with pasta followed by delicious spears of fennel to assist in digestion and cleanse the palate. This is the Italian life I feel incredibly privileged to know and enjoyed many times over. Sitting at my nonna’s huge wood table where so many family members and friends would join us to devour the culinary masterpieces my nonna would create, drink my nonno’s homemade wine, talk and laugh until you couldn’t eat another bite. Only to remember that once us kids did the dishes, we would all be rewarded with a spectacular nightcap of espresso and some sort of sweets or fruit; and on those hot summer nights GRANITA! Just typing this all brings a tear to my eye, revelling in my past enjoyment, and desiring to create these memories for my future children, friends and family.
Peasant food; it is the best! It includes hearty soups and pastas, braised meat dishes, vegetables and breads. Although chefs now try to play it off like haute cuisine, it was not thought of that way throughout history in Italy. Kings, Queens and the wealthy would always eat the best cuts of meat, the finest cheeses and fruits, and the peasants, such as farmers had to feed their families just as satisfying food, without breaking the bank. Thus came the term peasant food; in short the food the peasants would eat. In my opinion, it is the best food to eat; harbouring the most flavour, feeding a crowd and doing so for an affordable price. A little funny story my mom just told me to exemplify how those who make the peasant food don’t refer to it like that; to them it’s just food! My grandparents were hosting relatives from Monterey California, and after the glorious meal, my 2nd cousin Isadoro happily says to my nonno “Joe this was a wonderful meal, so satisfying with the peasant style food.” Well at that point my nonno was highly offended, but graciously accepted this “apparent” backward compliment. My mom said he was so offended, that once the relatives left, nonno went on and on that Isadoro meant he was cheap and the food was fit for the poor! This was absolutely not the case. He was simply implying that this non-pretentious food was fabulous, filling and tasty. This is when my nonno discovered the term peasant food, and promptly, privately forgave Isadoro. Now the modern culinary world tries to pass up this style of food as fancy. Yes it is delicious and incredible, but not fancy; and the prices should reflect that….but I’ll save that rant for another blog. I hope that you embrace this “modern phenomena” too, and cook dishes that sooth you from the soul, without leaving you penniless. Spend the extra savings on wine and wonderful bread. Sit at your table with your most favourite people, and lazily and happily enjoy the slow food movement.
Coming next…..Food-tastic memories from Sicily. You will be dying to go there……..
Friday, August 6, 2010
Golden Sweet, Buttermilk Cornbread Muffins.
Ok, so I’m in such a bitter mood because for the past few days I have been feeling extra horrible. For some reason, I find cooking others food, and testing recipes on them so soothing, especially when I feel like cooking but don’t feel like eating. Thus, you will find my cornbread recipe below. I don’t know why, but I have never made it before and have been dying to all week. I don’t know about you guys but I love a sweet cornbread; not dessert- sweet but savoury- sweet. I did some research on cornbread recipes and tweaked them to create my own; golden and sweet, buttermilk cornbread muffins. For the first time making it I was a little leery, but after trying a bite my BFF Odette and I were shocked by how delicious it was. Next time you are under the weather or simply in a bad mood; get in the kitchen and experiment. It is a a stress reliever and the outcome will always be great : )
Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup of sugar
3 tbsps. baking soda
1 tsp. salt
1 egg
1 cup of buttermilk
1/3 cup of canola oil
Directions
1.Preheat your oven to 400 degrees
2.Line a muffin tin with paper inserts, or lightly oil the tin.
3.In a bowl sift together all of the dry ingredients
4.In another bowl mix together the egg, buttermilk and oil. Then add to dry ingredients.
5.Gently mix to combine for about 1 minute. It should look like a really thick pancake batter. Be sure not to over mix or you will get tough corn-muffins. Also I simply mixed it together with a whisk, but you can use an electric mixer.
6.Bake in the oven until puffy and golden brown. Check on them after about 10 minutes and insert a toothpick in the center of the muffin. As soon as it comes out clean, take them out.
Note: The baking time can vary as all ovens are different; so be sure to check the muffins with the toothpick method after about 10 minutes, to ensure they don’t overcook. In a regular size muffin tin, this recipe should only bake for about12-15 minutes. If you are using a cake pan, it may take 20-25 minutes to bake.
Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup of sugar
3 tbsps. baking soda
1 tsp. salt
1 egg
1 cup of buttermilk
1/3 cup of canola oil
Directions
1.Preheat your oven to 400 degrees
2.Line a muffin tin with paper inserts, or lightly oil the tin.
3.In a bowl sift together all of the dry ingredients
4.In another bowl mix together the egg, buttermilk and oil. Then add to dry ingredients.
5.Gently mix to combine for about 1 minute. It should look like a really thick pancake batter. Be sure not to over mix or you will get tough corn-muffins. Also I simply mixed it together with a whisk, but you can use an electric mixer.
6.Bake in the oven until puffy and golden brown. Check on them after about 10 minutes and insert a toothpick in the center of the muffin. As soon as it comes out clean, take them out.
Note: The baking time can vary as all ovens are different; so be sure to check the muffins with the toothpick method after about 10 minutes, to ensure they don’t overcook. In a regular size muffin tin, this recipe should only bake for about12-15 minutes. If you are using a cake pan, it may take 20-25 minutes to bake.
Braised Beef With A Red Wine Reduction Sauce
So a few days ago, a couple of girlfriends came over to watch some chick flicks. In order to spend the maximum amount of time sitting on the couch relaxing and gossiping, I decided to make a meal that would take minutes to prepare, and literally take care of itself, cooking slowly all day. Braising is the perfect technique for entertaining, as it is a simple two step process. All you need to do is first sear the meat, and then add some aromatics and liquid to an oven safe covered vessel, and cook slowly for a few hours. Not only is this a simple way to entertain, but is extremely affordable because it is best to use a “lesser” cut of meat such as a pork shoulder, short ribs, or in this case some meaty cuts of beef ribs. Once cooked, the meat is fall off the bone tender, incredibly flavourful and can be paired with so many sides; the possibilities are endless. For the delicious recipe below, I used fettuccini to sop up the incredible pan sauce I created with the braising liquid and a little bit of cream and cheese. However if you don`t want to use pasta, feel free to serve this delicious beef and pan sauce with mashed potatoes, polenta, or any other starch you prefer.
Ingredients
Beef ribs or short ribs (whichever looks best at the grocery store or butcher)
Canola Oil
½ a bottle of red wine
3 garlic cloves, smashed
3 carrots roughly chopped into 1- inch pieces
3 stalks of celery chopped into 1-inch pieces
1 large onion or 2 small onion roughly chopped
2 cups of chicken stock
3 or 4 basil leaves
2 tbsps. sugar
1 small can of tomato paste
1 ½ cups of heavy whipping cream
2 tbsps. freshly grated parmesan cheese
4 tbsps. freshly grated pecorino romano cheese
Salt and Pepper
Directions
Braised beef
1.Preheat your oven to 350 degrees
2.Pat dry the beef ribs with paper towel and season generously with salt and pepper
3.Add about 2tbsps. of canola oil to the pan and heat on high. Sear the ribs in the hot pan for about 2 minutes per side.
4.Once golden brown on each side, add the beef to the cooking vessel you will be braising in
5.In the same hot pan, add all of the vegetables and season with salt and pepper
6.After cooking the veggies for about 5 minutes, add the basil and tomato paste. Again season with a little salt and pepper.
7.Cook the tomato paste with the veggies until the mixture is combined and smooth, then fill the tomato paste can with water and add it to the pan. Stir to combine, and cook on medium high heat for another 2 minutes.
8.Add the wine and sugar and allow the mixture to simmer for 3 minutes to burn off the alcohol.
9.Add the chicken stock, stir to combine; then add the entire pan of braising liquid to the beef.
10.Be sure to add enough braising liquid so that the meat is covered ¾ of the way. If there is not enough liquid, simply add more stock or even water.
11.Cover the cooking vessel and put it in the oven. Cook at 350 degrees for about 3 hours, or until the meat is fall off the bone and fork tender
Pan sauce and pasta
1.Remove the meat and strain the braising liquid with a fine sieve into a sauce pan
2.Heat the liquid on medium high and allow to reduce for about 10 minutes
3.Add the cream to the braising liquid. When the braising liquid and wine come to a bubble, turn down the heat to medium low, and reduce for another 10 minutes.
4.Add the pasta to plenty of boiling, salted water, and remember to strain the pasta when it is 2 minutes from being done.
5.Add the cheese to the sauce and taste. Add more salt and pepper if needed.
6.Shred the meat from the bone, and set aside to add to the pasta
7.Toss the pasta in the pan sauce, with the shredded beef. Allow the pasta to absorb the sauce and serve immediately, topped with freshly grated cheese
Note: You do not necessarily have to use both parmesan and romano cheese; you can easily use about 6 tbsps. of one. The measurement is also not exact, add as much cheese as you like. I used fettuccini for this particular recipe but if you are taking this to a party or potluck, I would recommend a short -pasta like penne rigate. I suggest this simply because it is easier to serve and may be less likely to dry out over time.
Ingredients
Beef ribs or short ribs (whichever looks best at the grocery store or butcher)
Canola Oil
½ a bottle of red wine
3 garlic cloves, smashed
3 carrots roughly chopped into 1- inch pieces
3 stalks of celery chopped into 1-inch pieces
1 large onion or 2 small onion roughly chopped
2 cups of chicken stock
3 or 4 basil leaves
2 tbsps. sugar
1 small can of tomato paste
1 ½ cups of heavy whipping cream
2 tbsps. freshly grated parmesan cheese
4 tbsps. freshly grated pecorino romano cheese
Salt and Pepper
Directions
Braised beef
1.Preheat your oven to 350 degrees
2.Pat dry the beef ribs with paper towel and season generously with salt and pepper
3.Add about 2tbsps. of canola oil to the pan and heat on high. Sear the ribs in the hot pan for about 2 minutes per side.
4.Once golden brown on each side, add the beef to the cooking vessel you will be braising in
5.In the same hot pan, add all of the vegetables and season with salt and pepper
6.After cooking the veggies for about 5 minutes, add the basil and tomato paste. Again season with a little salt and pepper.
7.Cook the tomato paste with the veggies until the mixture is combined and smooth, then fill the tomato paste can with water and add it to the pan. Stir to combine, and cook on medium high heat for another 2 minutes.
8.Add the wine and sugar and allow the mixture to simmer for 3 minutes to burn off the alcohol.
9.Add the chicken stock, stir to combine; then add the entire pan of braising liquid to the beef.
10.Be sure to add enough braising liquid so that the meat is covered ¾ of the way. If there is not enough liquid, simply add more stock or even water.
11.Cover the cooking vessel and put it in the oven. Cook at 350 degrees for about 3 hours, or until the meat is fall off the bone and fork tender
Pan sauce and pasta
1.Remove the meat and strain the braising liquid with a fine sieve into a sauce pan
2.Heat the liquid on medium high and allow to reduce for about 10 minutes
3.Add the cream to the braising liquid. When the braising liquid and wine come to a bubble, turn down the heat to medium low, and reduce for another 10 minutes.
4.Add the pasta to plenty of boiling, salted water, and remember to strain the pasta when it is 2 minutes from being done.
5.Add the cheese to the sauce and taste. Add more salt and pepper if needed.
6.Shred the meat from the bone, and set aside to add to the pasta
7.Toss the pasta in the pan sauce, with the shredded beef. Allow the pasta to absorb the sauce and serve immediately, topped with freshly grated cheese
Note: You do not necessarily have to use both parmesan and romano cheese; you can easily use about 6 tbsps. of one. The measurement is also not exact, add as much cheese as you like. I used fettuccini for this particular recipe but if you are taking this to a party or potluck, I would recommend a short -pasta like penne rigate. I suggest this simply because it is easier to serve and may be less likely to dry out over time.
Thursday, August 5, 2010
5 Basic “How-to” Tips While Working In The Kitchen
1.How do you get the garlic smell off your hands and fingers: Simply rub them in your kitchen sink; the stainless steal will absorb the excess garlic smell. Then wash with soap and water; smell gone!
2.How do you cook pasta perfectly: Be sure to boil it in plenty of water, and add enough salt that the water tastes like the sea. DO NOT add oil to the pasta water; it will only make the surface of the pasta slick and the sauce will only slide off, and not be absorbed. When the pasta is about 2 minutes from being perfectly el dente, drain it and add it directly to your sauce. This will allow the pasta to not overcook and ensure that the sauce is fully absorbed.
3.How do you ensure your food is perfectly seasoned: Season in layers! Meaning, every time you add an ingredient to your pot or pan, add a little salt and pepper. Do not wait to the last minute to add salt and pepper to your food, or it will just taste bland in some areas and salty in others. Also, by adding a little at a time, you can have full control over the seasoning. Remember, you can always add, but you can’t take it out.
4.How to get a great sear on your meat or seafood: Searing food means to caramelize or brown the sugars of the protein you are cooking; resulting in a beautiful, golden-brown crust. A simple tip, is pat your protein dry with a paper towel before adding it to a medium-high pan. Drying it will ensure you get a crusty sear instead of a gray-ish boil…yuck!
5.How do you thicken a stew, soup or sauce last minute: It’s called a beurre manie (burr-man-yay). In a bowl add equal parts butter and flour, and knead it together with a fork. Once combined, add it to the liquid and bring it back up to a bubble if not already there, to cook out the flour taste. Poof, you have a thickened sauce, that also has a glossy sheen because of the addition of butter. Typically you need only about 1 or two tablespoons of this mixture, so start small.
2.How do you cook pasta perfectly: Be sure to boil it in plenty of water, and add enough salt that the water tastes like the sea. DO NOT add oil to the pasta water; it will only make the surface of the pasta slick and the sauce will only slide off, and not be absorbed. When the pasta is about 2 minutes from being perfectly el dente, drain it and add it directly to your sauce. This will allow the pasta to not overcook and ensure that the sauce is fully absorbed.
3.How do you ensure your food is perfectly seasoned: Season in layers! Meaning, every time you add an ingredient to your pot or pan, add a little salt and pepper. Do not wait to the last minute to add salt and pepper to your food, or it will just taste bland in some areas and salty in others. Also, by adding a little at a time, you can have full control over the seasoning. Remember, you can always add, but you can’t take it out.
4.How to get a great sear on your meat or seafood: Searing food means to caramelize or brown the sugars of the protein you are cooking; resulting in a beautiful, golden-brown crust. A simple tip, is pat your protein dry with a paper towel before adding it to a medium-high pan. Drying it will ensure you get a crusty sear instead of a gray-ish boil…yuck!
5.How do you thicken a stew, soup or sauce last minute: It’s called a beurre manie (burr-man-yay). In a bowl add equal parts butter and flour, and knead it together with a fork. Once combined, add it to the liquid and bring it back up to a bubble if not already there, to cook out the flour taste. Poof, you have a thickened sauce, that also has a glossy sheen because of the addition of butter. Typically you need only about 1 or two tablespoons of this mixture, so start small.
Wednesday, August 4, 2010
No Citrus in Sight.....Afternoon Delight?!
So, today my very good friend, fabulous author of redlipglossandheels.ca, and official “guinea pig” came over to visit me. While having a fabulous chat, I asked if she would care for some wine that I had leftover from the braised beef ribs I was preparing. I then immediately switched my offer to Sangria. I thought it would be so much more suitable, as it was super hot this afternoon. I typically like to include orange and other citrus in my Sangria, but I was fresh out. I decided to try a new concoction on her; muddled strawberry and white nectarine……mmmmm now is the time that I SO wish I could drink : ( I added a little of this, and a little of that, and set in the fridge to chill. When my BFF Odette joined Christina and me, I poured a beautiful fuchsia- glass full for each of them to try. They loved it; it was an instant summer hit! Not too shabby for a last minute experiment huh? Interested in this fabulously refreshing cocktail? Try it out following my recipe below. Cheers!
Ingredients
½ a bottle of Shiraz, or any wine you like
8 large strawberries
2 nectarines (any flesh colour is fine)
2 tbsps.sugar
1 container of your favourite prepared juice from concentrate. I prefer a berry flavour
Directions
1. Prepare the juice in a large jug
2. Add the wine to the juice
2. Puree one nectarine in a blender or food processor. I use my Magic Bullet.
3. “Muddle” or smash ½ the strawberries with the sugar. If your strawberries are firm you may also puree them with the nectarine and sugar, then strain thru a fine sieve into the mixture.
4. Stir to combine
5. Slice the remaining nectarine and strawberries and add to the mix.
6. Chill in refrigerator for at least 1 hour
Note: You may add as much fruit as you desire, this is just a “road map” for you to follow. And of course, depending on the sweetness of the fruit, you may add more sugar if needed. Also, feel free to add or substitute any summer fruit you like; trust me it will be delicious no matter what. As I always say, taste as you go; it’s the most important thing.
Ingredients
½ a bottle of Shiraz, or any wine you like
8 large strawberries
2 nectarines (any flesh colour is fine)
2 tbsps.sugar
1 container of your favourite prepared juice from concentrate. I prefer a berry flavour
Directions
1. Prepare the juice in a large jug
2. Add the wine to the juice
2. Puree one nectarine in a blender or food processor. I use my Magic Bullet.
3. “Muddle” or smash ½ the strawberries with the sugar. If your strawberries are firm you may also puree them with the nectarine and sugar, then strain thru a fine sieve into the mixture.
4. Stir to combine
5. Slice the remaining nectarine and strawberries and add to the mix.
6. Chill in refrigerator for at least 1 hour
Note: You may add as much fruit as you desire, this is just a “road map” for you to follow. And of course, depending on the sweetness of the fruit, you may add more sugar if needed. Also, feel free to add or substitute any summer fruit you like; trust me it will be delicious no matter what. As I always say, taste as you go; it’s the most important thing.
Thursday, July 29, 2010
Risotto: How To
Hey everyone, who isn't a fan of risotto? It's creamy, cheesy and so satisfying. However most stear clear of making it at home because they think it's so hard. When my mom needed a fast go to meal when we were kids it was often risotto. It's ready in 20 minutes and you do not need anything fancy....basically rice, cheese and stock. Most chefs add a splash of wine once the rice is toasted, it adds a nice acidic tone, but is so not necessary. Even better, if you have leftover risotto in the fridge you can make delicious Italian rice balls called arancini. In addition, risotto has so many variations. You can add a ladle full of tomato sauce before the stock, and have a rose type risotto. Want to sneak some veggies in to the kid's diet? Puree some spinach and add it the the rice before the additions of stock.In the fall, toss in some diced and roasted butternut squash; the possibilities are endless. Please play around with this Risotto inspiration and enjoy the results!
Risotto
Ingredients
4 cups chicken stock
1 ¾ cups Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 ½ cups of chopped mushroom (optional)
1 ½ cups of grated parmesan cheese (but you can add a little more or less to taste)
Salt and Pepper to taste
Directions
1.In a saucepan heat together the butter and oil on medium high heat . Add the onion and garlic and sauté until golden.
2.Add the mushrooms and sauté for 3 or 4 minutes (optional)
3.Add all of the rice and toast for 1 or 2 minutes
4.Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
5.All of the stock should be absorbed in about 20 minutes
6.Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper. Taste, and add more seasoning and cheese if you feel necessary.
Risotto with Crispy Panchetta and Sweet Peas
Ingredients
4 cups chicken stock
1 ¾ cups of Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 cup of diced pancetta
1 cup of frozen peas
Directions
1. In a saucepan on medium high heat add 1tbsp. of oil and the diced pancetta and cook until lightly crisped and remove to drain on a plate with a paper towel.
2. Add the oil on medium high heat. Add the onion and garlic and sauté until golden.
3. Add all of the rice and toast for 1 or 2 minutes
4. Add ½ cup of white wine and allow to absorb (optional)
5. Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
6. All of the stock should be absorbed in about 20 minutes
7. Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper.Taste and add more seasoning and cheese if you feel necessary.
8. Add a handful of frozen peas, and the cooked pancetta, and allow to heat through in the risotto
Risotto
Ingredients
4 cups chicken stock
1 ¾ cups Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 ½ cups of chopped mushroom (optional)
1 ½ cups of grated parmesan cheese (but you can add a little more or less to taste)
Salt and Pepper to taste
Directions
1.In a saucepan heat together the butter and oil on medium high heat . Add the onion and garlic and sauté until golden.
2.Add the mushrooms and sauté for 3 or 4 minutes (optional)
3.Add all of the rice and toast for 1 or 2 minutes
4.Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
5.All of the stock should be absorbed in about 20 minutes
6.Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper. Taste, and add more seasoning and cheese if you feel necessary.
Risotto with Crispy Panchetta and Sweet Peas
Ingredients
4 cups chicken stock
1 ¾ cups of Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 cup of diced pancetta
1 cup of frozen peas
Directions
1. In a saucepan on medium high heat add 1tbsp. of oil and the diced pancetta and cook until lightly crisped and remove to drain on a plate with a paper towel.
2. Add the oil on medium high heat. Add the onion and garlic and sauté until golden.
3. Add all of the rice and toast for 1 or 2 minutes
4. Add ½ cup of white wine and allow to absorb (optional)
5. Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
6. All of the stock should be absorbed in about 20 minutes
7. Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper.Taste and add more seasoning and cheese if you feel necessary.
8. Add a handful of frozen peas, and the cooked pancetta, and allow to heat through in the risotto
Wednesday, July 28, 2010
Italian Bread Crumbs
Ingredients
Unseasoned Breadcrumbs
Parmesan Cheese
Garlic
Parsley
Salt and Pepper
Directions
1.Combine a 2:1 ratio of bread crumbs and finely grated parmesan cheese. So if you have 2 cups of crumbs add about1 cup of cheese…yes it’s a lot! The cheesier the better!
2.For every 2 cups of bread crumbs add about 3 garlic cloves- put through a press or very finely chopped
3.For every 2 cups of bread crumbs add about ½ a cup of finely chopped parsley
4.Add salt and pepper to taste
NOTE: These will be the best bread crumbs you have ever had. Save money, and don’t throw away your stale baguettes simply grate it into breadcrumbs. These breadcrumbs are used in so many of my recipes, such as: meatballs, chicken parmesan, cutlets, burgers etc. etc. Make a big batch of this and keep in a sealed container in the freezer, it keeps well for months. Also if you are buying plain bread crumbs, the best I’ve found is the No Name brand at superstore; other brands just seem to fine. You can also replace breadcrumbs with Panko.
Unseasoned Breadcrumbs
Parmesan Cheese
Garlic
Parsley
Salt and Pepper
Directions
1.Combine a 2:1 ratio of bread crumbs and finely grated parmesan cheese. So if you have 2 cups of crumbs add about1 cup of cheese…yes it’s a lot! The cheesier the better!
2.For every 2 cups of bread crumbs add about 3 garlic cloves- put through a press or very finely chopped
3.For every 2 cups of bread crumbs add about ½ a cup of finely chopped parsley
4.Add salt and pepper to taste
NOTE: These will be the best bread crumbs you have ever had. Save money, and don’t throw away your stale baguettes simply grate it into breadcrumbs. These breadcrumbs are used in so many of my recipes, such as: meatballs, chicken parmesan, cutlets, burgers etc. etc. Make a big batch of this and keep in a sealed container in the freezer, it keeps well for months. Also if you are buying plain bread crumbs, the best I’ve found is the No Name brand at superstore; other brands just seem to fine. You can also replace breadcrumbs with Panko.
Tuesday, July 27, 2010
What's To Come.....
Hi everybody, please forgive my lack lustre page as it is slowly coming together. In the next couple of days I will be adding many more "Master Sauce" Recipes, pictures and meal plan ideas to help you through the week and keep you cooking at home and organized; so dinner is no longer a chore. Check my site daily for updates. Also, what are you waiting for? Follow me and add my facebook link; just go to my facebook profile and select the tab in the blog section. Can't find me? Send a friend request to Margaret Fehr and I will be sure to accept you!
Master Sauces...The Secret's Out
Fast Sauce
Fast because it can be finished in 30 minutes, but it can be cooked for an hour if you have the time
Ingredients
2- 28 ounce can of whole/plum tomatoes (unseasoned)
6/7 Garlic Cloves
6/7 Basil Leaves (now is the perfect time to use your freezer stash if you don’t have fresh)
Extra Virgin Olive Oil
Sugar
Salt and Pepper
Directions
1.In a large saucepan add enough olive oil to cover the bottom evenly.
2.Smash the cloves of garlic with the side of a knife to remove peel and add to pan
3.Turn the heat to medium high heat
4.Once the garlic begins to sizzle add the basil (remove pan from element to avoid splashing). Allow to heat for 1 or two minutes
5.Add the tomatoes, crushing them in your hand to make a chunky consistency
6.Add salt and pepper to taste- start with about 1 tsp. of each
7.Allow sauce to come to a bubble/simmer and cover
8.After about 10 minutes add 1 tsp. of sugar and continue cooking
9.After another 10 minutes taste and see if you need more seasoning- you will most likely add more as tomatoes can take a lot of S&P and sugar
10.When pasta is about 2 minutes to being cooked add it to your sauce and finish cooking in the sauce at low heat- this allows for all the flavour to be soaked up
11.Dish up a beautiful bowlful and drizzle a tiny bit of extra virgin olive oil and if you wish sprinkle some Parmesan or Pecorino Romano.
Bon Appetito!
NOTE: Practice makes perfect when it comes to sauce. Keep tasting and adjust it how you like it, remember it's not an exact recipe...just some inspiration ; )
Basil Pesto
Ingredients
4 cups of basil
1 cup of flatleaf Italian parsley
2 garlic cloves
1 cup of pine nuts
1/2 cup of parmesan cheese
A pinch of salt and pepper
Extra Virgin Olive oil to combine
Directions:
1. In a food processor (preferably) or blender, pulse together all of the ingredients until they are in very small flakes.
2. Stream in the olive oil until a paste is formed, you want a rather thick
consistency.
3. Now package about 1 cup of the mixture into small freezer bags and store away for the year!
To freeze enough for the whole year, just repeat these steps with a couple of boxes of basil from your local farmer; it is such a wise investment.
Important Flavour Tip:
When you actually go to make the pre-made pesto for a dish, allow it to thaw thoroughly. Then to a small sauce pan add about 2 tbsps. of olive oil and 3/4 cloves of garlic; put through a garlic press or chop very finely. Add the garlic to the oil and allow to heat on medium high heat until it first begins to sizzle. Immediately add the pesto to the garlic and oil, and simmer for about 10 minutes to allow the flavours to bind.
This step will greatly enhance the flavour of your pesto and cook out some of the raw taste which can sometimes be unappealing. When tossing pesto with pasta, be sure to add plenty of Parmesan and/or Pecorino Romano;also salt the pasta water very well.About one cup of pesto should be enough for about 450g of pasta.
What can you do with all this pesto?
Well not to mention the huge variety of pastas and lasagna; but also it's used in many of my upcoming recipe ideas. Items like, Mediterranean Quinoa Salad, Goat's Cheese and Pesto stuffed chicken breast, roasted red peppers tossed with pesto etc etc. Trust me, even for a just a speedy dinner party you will thank yourself endlessly for stocking your freezer with this delicious condiment!
Fast because it can be finished in 30 minutes, but it can be cooked for an hour if you have the time
Ingredients
2- 28 ounce can of whole/plum tomatoes (unseasoned)
6/7 Garlic Cloves
6/7 Basil Leaves (now is the perfect time to use your freezer stash if you don’t have fresh)
Extra Virgin Olive Oil
Sugar
Salt and Pepper
Directions
1.In a large saucepan add enough olive oil to cover the bottom evenly.
2.Smash the cloves of garlic with the side of a knife to remove peel and add to pan
3.Turn the heat to medium high heat
4.Once the garlic begins to sizzle add the basil (remove pan from element to avoid splashing). Allow to heat for 1 or two minutes
5.Add the tomatoes, crushing them in your hand to make a chunky consistency
6.Add salt and pepper to taste- start with about 1 tsp. of each
7.Allow sauce to come to a bubble/simmer and cover
8.After about 10 minutes add 1 tsp. of sugar and continue cooking
9.After another 10 minutes taste and see if you need more seasoning- you will most likely add more as tomatoes can take a lot of S&P and sugar
10.When pasta is about 2 minutes to being cooked add it to your sauce and finish cooking in the sauce at low heat- this allows for all the flavour to be soaked up
11.Dish up a beautiful bowlful and drizzle a tiny bit of extra virgin olive oil and if you wish sprinkle some Parmesan or Pecorino Romano.
Bon Appetito!
NOTE: Practice makes perfect when it comes to sauce. Keep tasting and adjust it how you like it, remember it's not an exact recipe...just some inspiration ; )
Basil Pesto
Ingredients
4 cups of basil
1 cup of flatleaf Italian parsley
2 garlic cloves
1 cup of pine nuts
1/2 cup of parmesan cheese
A pinch of salt and pepper
Extra Virgin Olive oil to combine
Directions:
1. In a food processor (preferably) or blender, pulse together all of the ingredients until they are in very small flakes.
2. Stream in the olive oil until a paste is formed, you want a rather thick
consistency.
3. Now package about 1 cup of the mixture into small freezer bags and store away for the year!
To freeze enough for the whole year, just repeat these steps with a couple of boxes of basil from your local farmer; it is such a wise investment.
Important Flavour Tip:
When you actually go to make the pre-made pesto for a dish, allow it to thaw thoroughly. Then to a small sauce pan add about 2 tbsps. of olive oil and 3/4 cloves of garlic; put through a garlic press or chop very finely. Add the garlic to the oil and allow to heat on medium high heat until it first begins to sizzle. Immediately add the pesto to the garlic and oil, and simmer for about 10 minutes to allow the flavours to bind.
This step will greatly enhance the flavour of your pesto and cook out some of the raw taste which can sometimes be unappealing. When tossing pesto with pasta, be sure to add plenty of Parmesan and/or Pecorino Romano;also salt the pasta water very well.About one cup of pesto should be enough for about 450g of pasta.
What can you do with all this pesto?
Well not to mention the huge variety of pastas and lasagna; but also it's used in many of my upcoming recipe ideas. Items like, Mediterranean Quinoa Salad, Goat's Cheese and Pesto stuffed chicken breast, roasted red peppers tossed with pesto etc etc. Trust me, even for a just a speedy dinner party you will thank yourself endlessly for stocking your freezer with this delicious condiment!
A Little Bit About Me
Hey everyone!
Well I have finally started a blog for meal inspirations and meal planning! My goal is not to tie you down to a certain recipe but just to give you a map of how to achieve successful meals. I am a big believer in making whatever you can from scratch, so you will find that in my recipes about 90% of it is homemade; but do not be afraid to get a little help from the store if it keeps you from buying take out. I have to say if I can do it, then you can do it for a couple of reasons.
For one, I was completely self- taught and gained the joy of cooking through watching the marvellous cooks in my family, as well as endless cooking shows. Another reason I am so sure that anybody can whip up simple meals is that I have been off work for nearly two years now because of ongoing chronic abdominal pain and am still not diagnosed. This can be very upsetting and depressing but cooking has always been a source of comfort during this interesting, if not strange, time. Because I cannot work and am in too much pain to do most fun things, I find the kitchen to be my playground. I have also found a LOT of time on my hands where I felt completely useless and this is why I have created this blog and am working on a cook book. I know because of this economy many are out of work, looking for work, or some are moms and dads looking at fast ways to provide a healthy meal for their family.
Therefore I encourage you to follow my blog, as it is my hope to inspire all of you home cooks, to save money, eat healthier and maybe even learn to entertain at home! Most importantly I just want more people to get in the kitchen and cook; it is an excellent form of stress relief and incredibly rewarding. I hope you enjoy my future entries...until then, happy cooking!
Well I have finally started a blog for meal inspirations and meal planning! My goal is not to tie you down to a certain recipe but just to give you a map of how to achieve successful meals. I am a big believer in making whatever you can from scratch, so you will find that in my recipes about 90% of it is homemade; but do not be afraid to get a little help from the store if it keeps you from buying take out. I have to say if I can do it, then you can do it for a couple of reasons.
For one, I was completely self- taught and gained the joy of cooking through watching the marvellous cooks in my family, as well as endless cooking shows. Another reason I am so sure that anybody can whip up simple meals is that I have been off work for nearly two years now because of ongoing chronic abdominal pain and am still not diagnosed. This can be very upsetting and depressing but cooking has always been a source of comfort during this interesting, if not strange, time. Because I cannot work and am in too much pain to do most fun things, I find the kitchen to be my playground. I have also found a LOT of time on my hands where I felt completely useless and this is why I have created this blog and am working on a cook book. I know because of this economy many are out of work, looking for work, or some are moms and dads looking at fast ways to provide a healthy meal for their family.
Therefore I encourage you to follow my blog, as it is my hope to inspire all of you home cooks, to save money, eat healthier and maybe even learn to entertain at home! Most importantly I just want more people to get in the kitchen and cook; it is an excellent form of stress relief and incredibly rewarding. I hope you enjoy my future entries...until then, happy cooking!
Monday, July 26, 2010
A Quick, Flavorful and Healthy MIdweek Meal
How does Chicken breast stuffed with goat's cheese and pesto, salad, and garlic and herb smashed potatoes sound? Good right? And so, so easy. This is just one of the things I whipped up in less than 30 minutes last week. I don't know about you but chicken breast, salad and potatoes are really mundane ingredients that one can get very sick and tired of. My resolution is to add lots of flavour without too much fat to spruce up those normally boring ingredients.
Ingredients:
Boneless chicken breast-skin on
Prepared Pesto
Goats Cheese
Yukon gold nugget potatoes
Chicken Stock
Olive oil
Red Wine vinegar
Herb and garlic cream cheese
Mixed Greens
Purple Cabbage
Tips before you begin:
1. If you like more of a wilted coleslaw effect, slice the cabbage and add to a bowl as soon as you put the potatoes on, so that while everything is cooking the water can be extracted from the cabbage
2. I cannot stress enough how important it is to taste as you go. I am not a big "measurer" but I like to add the approximate amounts to guide you. If your food is off balanced add more of whatever you need. After a while you`ll be a pro at seasoning and measurements will hardly matter unless you are baking.
3.See my "Master Sauces" post to see the recipe for pesto.
Directions:
Smashed Potatoes
1.Add the nugget potatoes in a pot with cold water to cover, and bring to a boil
2.Once fork tender, drain the potatoes and begin smashing with a fork
3.Add about 1tbsp. of olive oil and salt and pepper to taste
4.Add 1 cup of chicken stock
5.Add about 2 tbsps. of cream cheese per 2 pounds of potatoes
6.TASTE AS YOU GO and adjust the ingredients as necessary
Chicken Breast:
1.Drizzle each breast with a little olive oil on both sides,sprinkle with salt and pepper
2.Mix together about 2 tbsps of prepared pesto with 2 tbsps of soft goat`s cheese (this should be enough for 4 chicken breasts
3. Carefully lift the skin and add the pesto mixture under the skin, spreading as eavenly as possible
4.Bake at 375 degrees for about 30 minutes or until the skin is golden brown
Salad:
1.Slice very thinly 1/4 of a small purple cabbage
2.Sprinkle about 1 tsp. of kosher salt and toss to allow it to soften a little
3.Add 2/3 cups of mixed greens
4.Add in 2tbsps. of olive oil and 1 tbsp. of red wine vinegar
5.Add some grape tomatoes or any other veggies you like
5.Again taste as you go to adjust the balance of saltiness, "tangyness" etc. you may need to add more of each ingredient
Benefits
You can use a little help from the store with buying the cream cheese, prepared low sodium chicken stock, and even pesto (however I prefer homemade ; ). By including some beautiful pupple cabbage in your salad you can increase the fiber intake of this meal and add a healthy crunch; not to mention cabbage is so inexpensive and versatile. Alternatives are important to a diverse cooking repetoire, so by swapping out the chicken for a pork loin chop, or yukon gold potatoes for red ones, or red wine vinegar for balsamic etc etc you can see how making simple meals never has to be boring and quick meals dont have to be fattening.
Ingredients:
Boneless chicken breast-skin on
Prepared Pesto
Goats Cheese
Yukon gold nugget potatoes
Chicken Stock
Olive oil
Red Wine vinegar
Herb and garlic cream cheese
Mixed Greens
Purple Cabbage
Tips before you begin:
1. If you like more of a wilted coleslaw effect, slice the cabbage and add to a bowl as soon as you put the potatoes on, so that while everything is cooking the water can be extracted from the cabbage
2. I cannot stress enough how important it is to taste as you go. I am not a big "measurer" but I like to add the approximate amounts to guide you. If your food is off balanced add more of whatever you need. After a while you`ll be a pro at seasoning and measurements will hardly matter unless you are baking.
3.See my "Master Sauces" post to see the recipe for pesto.
Directions:
Smashed Potatoes
1.Add the nugget potatoes in a pot with cold water to cover, and bring to a boil
2.Once fork tender, drain the potatoes and begin smashing with a fork
3.Add about 1tbsp. of olive oil and salt and pepper to taste
4.Add 1 cup of chicken stock
5.Add about 2 tbsps. of cream cheese per 2 pounds of potatoes
6.TASTE AS YOU GO and adjust the ingredients as necessary
Chicken Breast:
1.Drizzle each breast with a little olive oil on both sides,sprinkle with salt and pepper
2.Mix together about 2 tbsps of prepared pesto with 2 tbsps of soft goat`s cheese (this should be enough for 4 chicken breasts
3. Carefully lift the skin and add the pesto mixture under the skin, spreading as eavenly as possible
4.Bake at 375 degrees for about 30 minutes or until the skin is golden brown
Salad:
1.Slice very thinly 1/4 of a small purple cabbage
2.Sprinkle about 1 tsp. of kosher salt and toss to allow it to soften a little
3.Add 2/3 cups of mixed greens
4.Add in 2tbsps. of olive oil and 1 tbsp. of red wine vinegar
5.Add some grape tomatoes or any other veggies you like
5.Again taste as you go to adjust the balance of saltiness, "tangyness" etc. you may need to add more of each ingredient
Benefits
You can use a little help from the store with buying the cream cheese, prepared low sodium chicken stock, and even pesto (however I prefer homemade ; ). By including some beautiful pupple cabbage in your salad you can increase the fiber intake of this meal and add a healthy crunch; not to mention cabbage is so inexpensive and versatile. Alternatives are important to a diverse cooking repetoire, so by swapping out the chicken for a pork loin chop, or yukon gold potatoes for red ones, or red wine vinegar for balsamic etc etc you can see how making simple meals never has to be boring and quick meals dont have to be fattening.
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