Valentines Menu

I do like to go out for dinner, but I also liketo stay in for special dinners and try arecipe I wouldn't usually try. This year the menu is going to sound funny, but I have been wanting to try this recipe and have been waiting because it takes a LOT of cheese making it expensive and hard on the waist line. I find a lot of recipes from American chefs are expensive because in the states cheese, meat and alcohol are much cheeper than Canada. For example this recipe takes a total of one and half lb of cheese, making it about $15 alone on cheese.
Anyways I am making Spicy Macaroni and Cheese by Chef Sunny Anderson, which I saw her make on " The Thing I ever Made-Comfort Food".
The recipe also take whip cream and half and half, I am sure there are a lot of substitutions you could make, but as it is Valentines day I am sticking to the list. The total cost for the recipe is probably about $20-25 which isn't bad as it will feed 3 of us plus leftovers (maybe?) so still cheeper than eating out.

For Desert we are having Pineapple Upside Down Cake, which is something I love, but have never made. I got the:)

Funny to make Macaroni for Valentines day, but its what both my boys love and I think it will be tasty. I should post a review and photo tomorrow.

Meal Planning

For the last couple of years I have been pretty bad about meal planning, but latley after chats about staying on budget and watching trips to the grocery store, Andrew and I have agreed to try the once a week shop to cut down on the frequent triops with hungry impulse buys.

This weeks meal plan with hyperlinks when possible goes like this

Sunday-Roasted Chicken with Lemon and Fennel, mashed potatoes and green salad
Monday -Thai Chicken Soup (with leftover chicken from Sunday)
Tuesday-Perogies and farmer sausage
Wednesday Goulash, rice and green salad
Thursday Baked Potato Soup, and green chef's salad
Friday- Capatavi pasta with Alfredo sauce, chicken and bacon (Andrew's favorite-no recipe as the sauce comes out f a jar, its pretty much a heat and serve dinner).

I don't usually predecide which days will be which meals, usually I pick 5 recipes based on ingredients I currently have so that I don't need to pick up as many ingredients when I shop; I also shop the fliers and usually manage to save 30% off my bill each week with sale items or coupons. In this case I had to cook the chicken first as it was fresh so that decided meal order a bit. In general we're not big on leftovers in our house, but I do try to have some leftovers for the next days lunch.
I like to have at least one new recipe and a few quick dinner ideas for the nights when I don't have much time (Perogies or pasta).

Pizza Chili

I got this recipe fro the "Make it Fast, Cook it Slow" cookbook by Stephanie O'dea, so if you like it check out her other recipes in her books or website, A Year of Slowcooking.

Ingredients
1 lb ground beef (browned)
1 jar (500 ml) Pizza/Pasta sauce
1 can(14 oz) Diced or crushed tomatoes
1 can kidney beans (I drained and rinsed them)
Pepperoni-I used two links from the deli, but you could use more. I cut them length wise into 1/4 s and then chopped them into tiny pieces, mostly for the flavor. I used regular because of Lochlan, but you could use spicy if you like.
1 Bell Pepper (any colour), chopped
2 t Italian seasoning (or your own blend of Basil and Oregano
1 C water (optional)

Shredded Mozzarella for serving.

Combine first 7-8 ingredients (I used crushed tomatoes so I did not add the water, I think it would also depend how thick your pizza sauce is, so it’s your call). Cook in your slow cooker on low for 5-8 hours.

Serve in bowls and mix 1/4 of shredded cheese into each bowl.
So easy yet so tasty, plus lots of room for improvising.
Enjoy!

Note: Another Pizza recipe that is a big hit in our house (and any house we take it to ) is the Pizza dip recipe from Eat Shrink and Be Merry, which is another staple cookbook in my kitchen.

Recipe Exchange

Recently I participated in a recipe exchange (which never work for me), and I actually got a recipe (for the first time out of about 5). It looks super easy tasty,  and I am very excited to try it. I thought I would share.

Crockpot Swiss Chicken Casserole

• 4 chicken breasts, boneless and skinless
• 4 slices swiss cheese
• 1 can cream of mushroom soup
• 2 cups stuffing mix
• 1/2 cup butter, melted

lightly grease crockpot with cooking spray. place chicken breasts in crockpot. top each breast with cheese. spoon soup over cheese and sprinkle with stuffing mix. drizzle melted butter over stuffing mix. cook on low 6-7 hours.

Super easy and quite yummy. Serve with a salad and/or steamed broccoli. Makes great leftovers.

Shrimp Mango Curry

1 Tbsp hard margarine or butter

1 Ripe medium mango, chopped

1/2 cup Onion, chopped

3/4 cup Celery, chopped

1 Garlic clove (or 1/4 tsp powder)

3 Tbsp All-purpose flour

1 1/2 tsp Curry paste

1 tsp Chili paste

1 1/3 cups Coconut milk

1/2 cup Dark Raisins

2 cups Prepared Chicken broth

1 1/2 lbs. Raw large shrimp (tails intact), peeled and deveined

1/4 tsp Salt

1 Tbsp brown sugar, packed

Melt margarine in wok or frying pan on medium-high. Add mango, onion, celery and garlic. Cook for 5 to 10 minutes, stirring often, until onion is golden.

Add flour, curry paste and chili paste. Stir. Cook for 1 minute, stirring often.

Gradually add coconut milk, raisins and broth, stirring constantly, until boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes.

Add shrimp, salt and brown sugar. Stir. Cook for about 3 minutes, stirring continually, until shrimp turns pink and is curled. Do not overcook. Makes about 7 cups. Serve with rice.

Pumpkin Pasta Sauce

This was my version of the pumpkin pasta recipe on the Jaime Oliver site.

This has a very mild flavor. You could make it without the wine, but I would substitute apple, orange juice or stock for more flavors. You could also add a pinch of cinnamon; I just prefer to have a very savory taste myself.

• ½ small Pumpkin cooked (about 1 & 1/2 C)
• 1/3 cup Dry white wine
• 1 whole roasted garlic *
• Salt
• Fresh Basil (4-5 leaves)
• 2-3 T milk/cream
• 2 T butter

 Blend the first 5 ingredients in the blender add milk as needed to get desired consistency, pour into sauce pan heat and add butter. Cook until heated through (do not boil).

 

Mix with favorite cooked pasta and veggies.

NOTE: As this sauce is just heated through and not boiled, it is not reccomended that you serve this to children as the alcohol will not have cooked off.

*(to roast garlic, cut top off, pour olive oil over/in, wrap in foil and bake at 350 for 20 minutes).

All Things Pumpkin

One of my favorite things about fall, is all the pumpkinny flavorued things that are available, pumpkin spiced lattés, pumpkin scones, pumkin ravioli…to name a few of my favorite.

I thought I would list of few of my pumpkin endeavors and one that I plan to try when I carve up my pumpkin that has sat on our dining room table for all of October as our decorative centre piece.

Pumpkin WafflesThese I tried last year or the year before and they were a keeper. They are absolutely delish with butter and maple syrup. This year I made and froze some for Lochlan and then I can just pop them in the toaster for a quick yummy snack or lunch.

Pumpkin Cheesecake Muffins with Streusel Topping
These I made a few mini ones, and a few loaf shaped ones and I have to say they were so rich, I should have stuck with a smaller size, the mini loaves were waaaay too intense. Also the Streusel topping was a bit much, they would be just as tasty without it I think.

Pumpkin Pasta from Jamie Oliver's website
I may make some adaptations to this, but will post later on how it goes.

Beef Stew with Variations

This is a new favorite in our house and I have tried it a few different ways.

• 1 lb stewing beef 
• Olive Oil
• Salt & pepper
• flour
• 1 can beer (Pale Ale)
• 1 packet onion soup mix
• 2 cups mixed veggies of your creative choice (see ideas below)
• Fresh rosemary
• 1/8 t ground cloves (Do not over do this)
• 2 cups Tortellini
• Water

More Traditional Version

1. Brown beef in olive oil in a skillet, season with salt and pepper add 2-3 T of flour and scrape (all) into crock pot
2. Pour beer over top, add veggies (potatoes, carrots and celery) and enough water to cover all. Stir in onion soup and herbs; cook on high for 4 hours or low for 8 hours
3. 30 minutes prior to eating boil tortellini in water until cooked, drain and add to stew

Fresh Market Veggie Version

1. Brown beef in olive oil in a skillet, season with salt and pepper and add into crock pot
2. Pour beer over top, add veggies (sliced red carrots, golden beets). Stir in onion soup and herbs(no cloves); cook on high for 4 hours or low for 8 hours
3. 30 minutes prior to eating boil tortellini in water until cooked, drain and add to stew

4.  Stir fry greens (beet tops or spinach), red peppers and green onions until wilted and add in

Saucy Squash Created

Yesterday my sister was over watching Lochlan for me and she put some Squash in the oven, and then left.
Usually I have to have a plan when I cook Squash because Andrew doesn't eat it. Anyways, we were having pasta for dinner so I thought I would try making a sauce and if Andrew didn't like it, I would give him something out of a jar. The final product was really yummy, and even Andrew the squash hater liked it (and didn't realize it was Squash). The next night I made it again but made it a bit thicker and used it as a layer in Shepherds pie, which was also a hit.

Ingredients:
1 half roasted Butternut Squash
Milk
1 clove garlic
1 T butter
1/4 C-1/3 C Parmesan Cheese

Puree Squash in blender and add milk until sauce is desired consistancy and add garlic. Pour into saucepan and heat over stove ;add butter and cheese, stir until hot  (not boiled).

Toss with favorite pasta, or pour over steamed veggies; I may try using this sauce as a layer in a veggie lasagne.

Sushi Veggie Rolls

I make this for a quick lunch, usually just for myself as Andrew doesn’t like it . you could easily change the amounts to make a larger batch, or larger sized rolls.

• Sushi mat (usually can get them at the dollar store, they look like a bunch of bamboo skewers tied together)
• 1/2 C Rice (Calrose, or other short grain rice, I have used Arborio in a pinch), cooked
• 1 t Sugar
• 1T Seasoned Rice Vinegar
• 2 sheets Sushi Nori (dried seaweed)
• 1/2 Avocado, sliced
• 2 Asparagus (I steam them over the rice)
• ½ Yam baked and mashed, or sliced long ways
• (Other veggies can be used, cucumber, peppers, whatever you like)
• Wasabi
• Soy sauce
The lady who first showed me how to do this used mayonnaise in the rice, and on the rice, I cut it out as I don’t miss the taste and it’s just extra calories. This is by no means a traditional tutorial, just how someone showed me and how I do it.

1. while the rice is warm in the pot I add the sugar and rice vinegar and stir is with a spatula

2. Lay the dried seaweed with the dull side down/shiny side up with the lines in the seaweed lining up with the lines on the Sushi mat

3. spread half the rice mixture onto the seaweed with a butter knife (again I do this when it is warm as I find it is easier to), spread it right to the edges, but about just over half way up the seaweed.

4. If using mashed yam spread from the bottom of the rice upwards, but not all the way to the top

5. Layer veggies from the bottom of the yam and rice line

6. Rolling up the roll can take some practice, it’s basically like rolling up a cinnamon roll, while using your fingers to tuck the veggies in as you go

7. Use the mat to compress the roll and compact in all the veggies, the diameter of your roll may not look that round, but that is ok. Note: If you have too much seaweed edge, just keep rolling it, the dampness of the rice will stick it to the rest of the roll

8. Let the rolls sit for a few minutes before slicing with the sharpest non-serrated knife you have

Note: You can make these the day before and cling wrap the roll and slice them before eating (good for a potluck), however when using the mashed yam I found it made them a bit soggy (I also spread it the full length of the rice the first time, which didn't work out when rolling them)

Serve with Wasabi and soy sauce

Best Easy Baking Powder Biscuits

These are Andrew's favorite ! I usually add spices (Dill, Cracked Pepper,or Chili Powder), or cheese (1/2 C shredded), or cubed ham or sausage and have them with soup as a meal.

2 C all-purpose flour
1 T baking powder
1/4 t salt
1/2 C butter, cubed
1 C milk

Mix first three ingredients , cut in butter until crumbley and add milk to form goupy batter, drop onto greased tray and Bake.

375°F (190°C) oven for about 30 minutes or until golden.

Makes 6 biscuits.

Sweet Potato Lasagna

I havn't tried this yet, but it's on my to-do list, if anyone tries it before me please let me know how it goes.

Ingredients

• 3 lbs (1.5 kg) sweet potatoes
• 2 tbsp (25 mL) olive oil
• 1 tsp (5 mL) salt
• 8 lasagna noodles

sauce:

• 3 Tbsp (50 mL) vegetable oil or butter
• 1/4 cup (50 mL) all-purpose flour
• 4 cups (1 L) 1% milk, hot
• 1 tsp (5 mL) salt or to taste
• 1/4 tsp (1 mL) pepper
• generous pinch nutmeg
• pinch cayenne
• 2 cups (500 mL) grated mild cheese (e.g. Lappi or mozzarella)
• 1/4 cup (50 mL) grated Parmigiano Reggiano

Get Cooking!

1. Peel sweet potatoes, cut into 1/4-in. (5-mm) slices, toss with olive oil and salt and place in a single layer on a parch­ment-lined baking sheet. Roast in a preheated 400°F (200°C) oven until lightly browned, about 30 minutes.

2. Meanwhile bring a pot of water to a boil. Add 1 tbsp (15 mL) salt. Cook noodles 3 to 5 minutes, until just tender. Rinse in cold water and arrange in a single layer on wet tea towels.

3. Melt butter in a large saucepan, whisking in flour. Cook gently, without browning, about 2 to 3 minutes. Whisk in hot milk and bring to a boil, stirring until mixture thickens. Season with salt, pepper, nutmeg, cayenne to taste.

4. To assemble, spoon about 1/2 cup (125 mL) sauce over the bottom of an oiled 9- x 9-in. (2L) baking dish. Line with a layer of noodles, then a layer of roasted sweet potatoes. Spread with 1 1/2 cups (375 mL) sauce and half the grated mild cheese. Repeat layers. Sprinkle with Parmigiano Reggiano.

5. Bake in a preheated 350°F (180°C) oven for 25 to 30 minutes, until bubbling and browned on top. Let rest 10 minutes before serving. Makes 8 to 10 servings.

Lemony Chicken Linguine

Delicious dairy and tomato free pasta dish (my son is allergic to both).

Serves 4

Ingredients:

2 Tbsp olive or canola oil
3 cloves garlic, sliced thickly
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
4 chicken thighs on the bone
2 Tbsp soy sauce
Juice of 1 lemon or 2 Tbsp lemon juice
1 Tbsp dijon mustard
1 yellow pepper, sliced
cooked linguine for 4 people

Heat oil on medium high heat in frying pan. Add garlic, rosemary, basil and salt and saute for a few minutes until garlic is lightly browned. Add chicken, turn down to med. heat and cover, flipping occasionally until chicken is cooked. Add a tiny bit of water, if needed, to stop chicken from sticking. Let simmer for 10 min.

Add peppers and let simmer for 10 more min.

Remove chicken. Add sauce ingredients and stir until blended. Pull chicken off bone and add back into the pan. Stir until covered in sauce, then simmer for another 2 or 3 min. Add cooked pasta. Stir everything together and serve with salad.

Rich Autumn Soup

For those of you commonly scared away by unusual ingredients (such as peanut butter in soup) give this a try- the flavors meld together beautifully offering a very warm "comforting" meal! And remember, as a soup- it is very forgiving recipe and quite open to ingredient substitutions- exclude and substitute as your cupboards allow.

Ingredients:

• 1 onion
• 2 tbs olive oil
• 1/2 cup chopped bell peppers (mixed, red & green)
• 1 can tomato soup + 4 cans water
• 1-2 cups mashed yam (baked and mashed is especially flavourful)
• 1 shredded carrot
• 1 large diced potato
• 2 tbs shredded fresh ginger
• 4 cloves roast garlic (or 2 cloves fresh)
• 1/2 cup natural peanut butter
• Dash of worstishire sauce
• 1/4 tsp. nutmeg
• 1/2 cup fresh parsley

Directions:

1. Fry onions in oil for five minutes on med-high, add the peppers and fry until soft.
2. Add the tomato soup and water.
3. Add the rest of the ingredients and simmer for 20 minutes (until potatoes are soft).

Hint:
If you have time to give this soup a little extra time to meditate an hour or so after you've cooked it the flavors start singing in proper harmony- however, even fresh off the clothing rack this is still one comfy sweater!

Risotto (serves 2)

1 T butter or olive oil (butter tastes better)
2-3 cloves garlic peeled and minced
½ medium sized onions
1 stalk celery diced
¼ -1/2 c white wine (optional, do not use red)
8 oz rice (short grain)
2 c stock (I use chicken, but you could use veggie)
½ c grated fresh parmesan cheese
Add-ins such as fresh basil, sautéed mushrooms, chorizo, cooked asparagus, artichokes, sun dried tomatoes, olives, etc.


Melt butter over med-low heat add garlic, celery, and onion and cook for 2 minutes.
Meanwhile on separate burner heat stock in a pot until simmering and keep ready.

Add rice to onion mix and cook for 1 more minute, then add wine, stir until evaporated, and then start adding hot stock to rice a ladleful at a time, stirring until evaporated- continue doing this until the rice is the desired texture. When rice is cooked, keep stirring while adding the add-ins and finally the grated cheese, which will make it creamy.

I like to top with toasted almonds and more cheese and serve with garlic toast.

This is my new favorite! Pictures to follow.

Classy Rosemary Mushroom Chickpea Soup

This soup stands tall and elegant dressed in the the vibrant flavor of rosemary with the support of deep mushroom flavors.
Ingredients:

• 2 cups strong-flavored mushrooms e.g. oyster mushrooms
• 1 small onion
• several tablespoons olive oil
• 1 litre water
• 1 cube or 1 tablespoon vegetable stock (or to taste)
• 2 medium-sized yukon potatoes, chopped to size of your taste (I prefer them medium-small)
• 1 carrot, chopped small
• several sprigs fresh rosemary (1-2 tablespoons dried)
• 1 can chickpeas
• Optional: Sherry- to taste

Method:

• Fry onions and mushrooms on med-high heat in olive oil for about five minutes, until they wilt.
• Add water and turn heat up to high
• When water is boiling add soup stock, potatoes, carrot, chickpeas and rosemary
• Turn heat down to medium and simmer soup until carrots and potatoes are soft
• Remove Rosemary sprigs (some needles may fall off sprig in soup, that's ok)
• Add salt, pepper and sherry (if desired) to taste

Serve alone or with fresh rustic bread such as sourdough.

Brilliant Bulgur Salad

Ingredients:
1 C bulgur
1 C orange juice
1 C water
½ C chopped celery
½ C pealed chopped cucumber
2 T chopped fresh mint leaves
½ C chopped green onions (or, which was what the recipe called for, but I changed , 1/4 cup red onions and 1/4 C parsley)
½ C craisins
¼ C chopped pecans (almonds or walnuts)
1 T olive oil
1 T fresh lemon juice
1 t lemon zest
salt
pepper

Super Easy Directions:
Boil water and oj, add bulgur, cook on low for 5 minutes. Remove from heat and let sit for 20 minutes. Place remaining ingredients and cooked bulgur into large bowl and refrigerate for at least 2 hours.
This salad looks beautiful- would be great at a potluck or for guests.

Note: I added feta cheese the next day for lunch and that was very yummy- you could also add grilled chicken and have it as a whole meal, or in a wrap... lot's of options

Adapted from Eat Shrink and Be Merry

Beth’s Fave!

(Best of Bridge’s Classy Chicken)

Ingredients:
3 chicken breasts, boneless, skinless
1/4 t pepper
1 T oil
1 minced clove of garlic
3 C chopped broccoli
1 - 10 oz. (284 ml) can cream of chicken soup
1/2 C light mayonnaise
1 T. curry powder
lemon juice from half a lemon
1/2 - 1 C grated cheddar cheese
Cooked Rice
Instructions:Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly with garlic in oil over medium heat just until opaque. Cook broccoli until crunchy (boil or steam until just green). Drain and arrange in bottom of casserole. Place chicken on top. Mix together soup, mayonnaise, cheese, curry and lemon juice and pour over chicken. Bake uncovered, at 350F for 30-35 minutes. Serve over rice.
Serves 4

Broccoli Stir-fry

(Adapted from Eat Shrink and be Merry)

Ingredients
Oil for cooking (I use sesame)
3C uncooked whole-wheat penne pasta (1/2 lb)
2 chicken breasts (boneless skinless), cut into cubes
2-3 C chopped broccoli
1 lg bell pepper (any colour), sliced into thin strips
1 C frozen peas

Sauce
½ C orange juice
1/3 C hoisin sauce (could use ketchup or barbeque sauce)
2T soy sauce
11/2 T corn starch
1T sesame Oil
1t ginger
2 cloves of garlic, minced
¼ t crushed red pepper flakes
1/3 C chopped green onion

Cook pasta according to directions, set aside.
Wisk all sauce ingredients in a medium bowl.

In large pan, or wok, spray with oil and cook chicken until no longer pink.
Add broccoli, and pepper, cook about 5 minutes, add peas and green onions and cook for 1 minute longer. Add sauce and cook until thick and bubbly. Remove from heat and stir in pasta, serve immediately.