ZUCCHINI BOAT PIZZAS

Excellent for quick Christmas appetizers. I was shocked that zucchini could taste this good! And they actually look quite pretty, therefore, a nice touch for your festive table.      

3-4 small zucchini, cut in half lengthwise

Olive Oil

Sea salt

Freshly ground pepper

Sun-dried Tomato Pesto (homemade or your favourite store-bought)

Kalamata olives

Capers

Sliced roasted red peppers

Feta Cheese

Heat grill pan to medium high, and preheat oven to 450 degrees.

Scoop out as many of the seeds as you can, turning the zucchini into little “boats”. A pointy spoon works well for this. Or you can use a pairing knife.

Brush cut side of the zucchini lightly with olive oil. Sprinkle with salt and pepper.

If zucchini halves won’t sit flat, cut thin slice off the bottom.

Grill the flat cut inside of zucchini until grill marks form, about 5 minutes. Place on baking sheet, grilled side up.

Spread a layer of pesto on each zucchini. Top with the remaining ingredients.

Roast zucchini boats for about 10 minutes, or until cheese is melty and slightly browned. Cut into bite size pieces, if desired.

This is great hot or at room temperature. Which of course, is a huge bonus when entertaining.

Happily (and healthily I might add) devour!

Kind. But Neither Meek nor Mild

This meal is hearty enough for a lumberjack, yet plant-y enough for the most devout of vegetarians.  It is winter produce heaven in all its purity. (Unfortunately, we can’t go completely vegan here, as the mash really needs the milk.) But still, no meat in sight.

Oh so, so, so, lovely and satisfying on a moony frosty night with fireplace ablaze, dog curled up at a loved one’s feet, maybe a little Tony Bennett crooning in the background. Lena Horne would be nice here, too. Or of course Amy Winehouse. 

And remember to keep your glass topped up with a huge, tannic cabernet. Or maybe even a rich B.C. merlot.

ROOT VEGETABLE RAGOUT with CAULIFLOWER & PARSNIP MASH

For the Ragout:

4 tablespoons olive oil 

1 pound cremini mushrooms, quartered

2 large minced onions. 

8 large garlic cloves, minced

3 parsnips, cut into chunks

1 turnip, peeled and cubed 

3 carrots, cut into chunks

2 potatoes, cubed

Dash of salt and pepper

1 can tomato paste

1/2 cup dry sherry

4 cups low-sodium vegetable broth (or beef if you’re so inclined)

1 19oz can good quality tomatoes, with juice

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

1/4 cup flour

1/4 cup water

1 tablespoon butter

Zest and juice of 1 lemon

Preheat oven to 300 degrees. (Or bring out your slow cooker)

Heat olive oil in a large heavy pot over medium-high heat. Sauté the mushrooms until deep brown and fragrant. Set aside.

Add the onions to the pot, sauté until lightly browned, 5-8 minutes. Add the garlic and heat until aromatic, about a minute. Add the parsnips, turnip, carrots and potatoes. Season with a bit of salt and pepper. Sauté for about 10 minutes, stirring occasionally.

Stir the tomato paste and cook together with the vegetables for a couple of minutes. Add the sherry and cook until slightly reduced. Add the broth, tomatoes, worcestershire sauce and remaining salt and pepper. Bring to a boil and stir. 

Remove from burner and place in oven for a couple of hours. Alternatively, place in a slow-cooker and cook on low for 4-5 hours.

Stir the flour and water together to form a paste. If using slow-cooker increase heat to high. If not, place pot on stove at about medium-high. Stir the flour mixture into the stew, bring to simmer. Reduce heat to a low simmer and cook for about 5 minutes, stirring occasionally. Add the reserved mushrooms and butter, heat for another 5 minutes.

Add the lemon zest and lemon juice.

Taste and see if it needs another splash of sherry or maybe a bit more salt or pepper.

For the Cauliflower & Parsnip Mash:

2 tablespoons olive oil

1 large head cauliflower, trimmed and cut into bite-size pieces, florets and stems

2 large parsnips, peeled and cut bite-size dice

2 teaspoon salt

2 teaspoons pepper

2 garlic cloves, smashed and peeled

1 1/2 cups 2% milk

In large sauté pan heat the oil until shimmering. Add the cauliflower and parsnip with the salt and pepper. Cook until well browned, 10-15 minutes. Add the garlic and sauté for about a minute. Add the milk and bring to a boil. Reduce heat to low and simmer for  20-30 minutes, or until vegetables are very soft. 

Mash the heck out them and serve alongside the Root Vegetable Ragout. You won’t look back.

Roasted Butternut Squash & Cranberry Pancakes

A MATCH MADE TO LEAVEN

“Golden, dense and nutty; may I introduce you to bright, light and tart? I think you two are really going to hit it off.”

What does one do when the fridge contains little more than winter squash galore and a container of fresh cranberries? Well... throw a little party and introduce them! 

That we did, and it was a scrumptious success. Also included on the guest list were creamy goat cheese and crunchy bok choy, with several other eclectic invitees making a brief appearance. 

Now you may argue that such diverse characters have nothing in common and would never enjoy themselves at a mixer. You may even think the combination isn’t very tasteful. I admit, I too,had my doubts about how this medley of health and bounty would interact.  But let me tell you, the synergy was positively hot! They got on together so well you could smell the love in the air. Truly a colourful group. We’ll all be a getting together again soon! 

Roasted  Butternut Squash & Cranberry Pancakes

1 small butternut squash

 Olive oil

1 tablespoon butter

1 small onion, diced

2 apples, cored and cut into wedges

1/2 cup chicken stock 

3 baby bok choy, finely chopped

1 cup fresh cranberries

2 scallions, chopped

1/2 cup crumbled goat cheese

2 beaten eggs

1 cup wholewheat flour

1 teaspoon sriracha

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 450 degrees.

Cut the butternut squash in half lengthwise. Scoop out the seeds and discard.

Rub the skin of the squash with olive oil and sprinkle with salt and pepper.

Place the squash flesh-side down on a parchment lined baking tray and roast for about 40 minutes, or until tender and browned on the edges. Remove from the oven and set aside. 

Meanwhile, melt the butter over medium-high heat in small sauté pan. Add the onion and sauté until beginning to brown. Then add the apple and cook just until it begins to soften. Set aside.

Now, scoop out the inside of the squash and mash slightly. Measure out 2 cups. Save any remaining for another use.

Add the onion, apple and chicken stock to the measured squash and mix together. (Honestly, at this point you could add a little butter, pepper and salt and just eat as is. It’s delectable.)

Now add all remaining ingredients and gently stir together, just until combined. Do not over-mix.

Spray with nonstick spray and preheat griddle or fry pan. Test with a little batter and if it sizzles the griddle is ready. Pour batter 1/4 cup at a time and cook until lightly browned, about 2- 3 minutes per side. (The method of waiting to turn until bubbles form never works for me, they’re always burnt by then.)

Great topped with Thai chili sauce, sour cream or plain Greek yogurt.  We even tried it with chimmi churri and it was delicious!

A Pasta Truly More Than a Sum of its Parts

Seriously everyone, I have never eaten a pasta I loved more. It is a MUST try. I basically was trying to use up everything in the fridge, and inadvertently stumbled upon this decadent feast. It actually tastes exactly like a sauce from one of my favourite restaurants (after they accommodate my modifications). Only better!

You may think you don’t need another quick weeknight pasta dish. But you do! 

                Farfalle Pasta with Creamy Lemon-Dill Tomato Sauce

12 ounces Farfalle or Penne

2 tablespoons olive oil

2 shallots, thinly sliced

Sprinkling of salt and pepper

6 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1 28 can San Marzano tomatoes, with juice
1 14 oz can San Marzano tomatoes, drained

1/2 cup julienned sun-dried tomatoes

Couple sprigs fresh oregano

5 ounces cream cheese, cubed and brought to room temperature

Salt and Pepper

Plenty of fresh dill, finely chopped (about half of a large bunch)

1 lemon

Cook the pasta in a large pot of salted water, just until al dente. Drain the pasta, being sure to reserve 2 cups of the water. Toss the pasta with a bit of olive oil and set aside.

Heat the olive oil over medium-high heat and sauté the shallot until just softened. Sprinkle with a bit of salt and pepper. Add the garlic and red pepper flakes for about 30 seconds, or until aromatic.

Add canned tomatoes. Break the tomatoes up with a spoon. Now add 1 cup of the reserved pasta cooking water. Bring everything to a boil and then reduce heat to a simmer.  Place the oregano sprigs in the pan and let this concoction simmer for 20 minutes or so.

With the sauce still simmering, stir in the cream cheese cubes. Continue to stir until sauce is completely combined. If it is too thick, add a bit more of the reserved cooking water.

Now hit it with more salt and pepper. Add the dill and the juice of the lemon and stir to combine. Stir in the pasta until just heated through. Add more reserved water if needed. Taste for salt and pepper. 

This dish is truly more than a sum of its parts. I love love love it!!!!!

LOVED-OVERS!

I believe most people, even the least carnivorous of the omnivores, enjoy a nice roast chicken on occasion. Especially after a perfect-poultry-purchase on a sunny Saturday afternoon at the Farmer’s Market. (Delightful company enhances this experience exponentially. Naturally.) 

However, at times the house isn’t brimming with ravenous people ready to devour your every effort. Sometimes it’s the just the two of you, and that chicken isn’t going to eat itself.  It’s much much too large for two people, but you still want your roast chicken, darn it!!

Not a problem. This warm and healthy chicken salad will have you gobbling up the left-overs in an ecstasy of love. So, what’s all the clucking about?

You can have your chick and eat it too.

WARM CHICKEN AND FRESH GREENS SALAD

1 red pepper, sliced

1 yellow pepper, sliced

2 large sweet onion, cut into eighths

Olive oil

Sea salt and freshly ground pepper

Roasted chicken leftovers, torn from bone into bite-size pieces (bring to room temperature)

Drippings from chicken, (supplement with chicken stock if necessary)

Large chunks hearty bread brushed with olive oil (for croutons)

Pine nuts

Several handfuls of hearty greens, eg. spinach, baby kale, arugula

Dark olives, pitted and halved

Celery, diced

Dressing: 

2 tablespoons red wine vinegar

6 tablespoons olive oil

1 large minced garlic clove

Preheat oven to 450 degrees.

Toss peppers and onions with some olive oil and sprinkle with salt and pepper. Place them in a single layer over a large roasting tray. You may need two trays for this.  Roast until a rich brown, about 1/2 hour. Set aside.

Warm the drippings gently in a large skillet. Add the chicken and heat until just barely warmed through. Add chicken stock if it seems too dry. Cover and keep warm.

Place the bread in a baking sheet and bake in the oven until slightly toasty, about 5 minutes. Set aside.

Toast the pine nuts in the oven for a 2-5 minutes. Watch very carefully to prevent burning. Set aside.

Whisk dressing ingredients together with a bit of salt and pepper until emulsified.

Toss the greens, olives and celery together in a large bowl with about half the dressing.

Add the peppers and onions and toss again. 

Top with the chicken and drizzle with enough dressing to moisten. 

Top with pine nuts and croutons. 

And THAT is the story of how Left-Overs become Loved-Overs.

Mediterranean Roast Chicken

What happens when wanna-be Mediterranean Mama & Familia meet perfectly roasted lemony chicken? Joyful abandon!! This lovely union of produce-aplenty plus carnivore-delight lights up a family’s eyes like a trip to the Amalfi Coast. Well, maybe not quite that lit up, but close. (Although, I’m not actually sure because I’ve never been to the Amalfi Coast.) (But I want to go, really really badly.)

Aaanyway. The point is, make this chicken. Especially if it’s a rainy Sunday. You wouldn’t want to go to the coast then anyway.

                         MEDITERRANEAN ROAST CHICKEN

3 lb. chicken

20 whole garlic clove, peeled and smashed 

3 whole lemons, zested and quartered

2-3 tablespoons olive oil

Fresh rosemary

Fresh thyme

Salt and pepper

2 cups pearl onions, parboiled for about 5 minutes and then peeled

1 cup kalamata olives, pitted and halved

1 cup marinated artichoke quarters

Rinse and pat dry the chicken. Rub the chicken all over with 1 of the lemon quarters. Let it sit for about 30 minutes.

Preheat oven to 450 degrees,

Pat the chicken dry again. Slide a couple of garlic cloves under the skin of each thigh and each breast. Repeat with a few sprigs of the rosemary and thyme, and about 1/2 the lemon zest. Rub some of the olive oil over the outside of the chicken. Sprinkle generously with salt, pepper, chopped rosemary, thyme and the remainder of the lemon zest.

Stuff the cavity of the bird with 3 of the lemon quarters, about 6 of the garlic cloves.

Lay the chicken on a preheated roasting tray and roast for 30 minutes. 

Remove from the oven and place the remaining lemon quarters, the remaining garlic cloves, the pearl onions, the olives, and artichokes hearts around the chicken. Drizzle with a bit more olive oil.

Roast for about 30 minutes more, or until the thigh meat is no longer pink.

Remove the chicken to a carving board and let it rest for about 15 minutes.

In the meantime, skim off the fat from the vegetables in the pan and discard. Use a large spoon to press on the lemons to release all the liquid. Give everything in the pan a swirl.

Discard the lemon, garlic and rosemary from the cavity of the chicken. Cut the chicken into eighths. Serve with vegetables and pan juices drizzled over top. 

I served this over buttered egg noodles. The pairing was perfection. However, perhaps some orzo, or even a nice whole grain such a wheatberries next time?

KALE & HEARTY

So; kale is now sexy. It’s cool. It’s the cruciferous kid with the swagger; the one all the other plants can only dream of being. Who could have seen this coming? I mean, kale has always been so green and geeky.

We shouldn’t be that surprised.  Other vibrant greens brimming with unlocked personality have had their time with the in-crowd. (Think of George H. Bush proclaiming he HATED broccoli. Love it or hate it, suddenly broccoli was HIP!) Why shouldn’t kale, this power-plant, be prom king for a day?

KALE, CAESAR!

(My adaptation inspired by Bon Appetit. So you know it’s gotta be good.)

1/4 cup lemon juice

2 tablespoons white wine vinegar

8 anchovy fillets

2 large garlic cloves

2 teaspoons dijon mustard

1 scant cup good quality, extra-virgin olive oil

1/2 cup grated Pecorino-Romano, divided

Dash of sea salt and freshly ground pepper

1 large bunch kale, thinly sliced (about 9-10 cups) 

1 hard-boiled egg, peeled and finely chopped

(A note about anchovies: Even if you’re a die-hard “never touch the stuff” anchovy hater, I strongly encourage you to try them here. Their briny umami blends in so completely with the dressing, that it takes this dish over the top. If you truly can’t stomach the thought of anchovies, add a tablespoon of Worcestershire and a another couple tablespoons of the Pecorino-Romano.)

Combine first 5 ingredients in a blender or food processor (I love my mini-processor for this). Blend until smooth. Add the olive oil, a bit at a time, and blend until emulsified. Season with a bit of salt and pepper and stir in the remaining 1/4 cup of cheese. Chill. (This will keep for a couple of days.)

Toss the kale and dressing together, top with remaining cheese and the chopped egg. 

ALL HAIL THE KALE!

HOME, SWEET HEALTHY HOME

This a a great post-vacation boost. (You know that lethargic, bloated, more-fatigued-than ever feeling? Even though you’re back from your get-a-way and supposed to feel rested!) So, here to nourish overstuffed, under exercised bodies is this nutrient dense, meal-in-a-bowl salad!  And best of all, it doesn’t seem like a punishment! It’s absolutely scrumptious. Even more so the following day. So rest up and eat up.

 

It will be like you never said good-bye.

WHEAT BERRY SALAD

• 21/2 cups wheat berries
• 6 cups water
• 1 cup marinated artichoke hearts, quartered
• 1 cup sun dried tomatoes, julienned
• 1 can chickpeas, drained
• 1/2 cup finely diced onion
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon dried chili flakes
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup toasted pine nuts
• Sea Salt
• Fresh Ground Pepper

DRESSING:

• 1/3 cup balsamic or red wine vinegar (I used a combination)
• 2 garlic cloves, minced 
• 1/4 cup caper berries, rough chop
• 1/2 cup olive oil ( I happened to have a blood orange flavoured olive oil, which worked perfectly. But a touch of citrus zest would do the trick.)
• Dash of sea salt
• Hit of freshly ground pepper

Cover wheat berries with water and add a little salt. Bring to a boil and then reduce to a simmer. It will take the wheat berries about 11/2 or 2 hours to soften. Drain any water that may remain. (You could soak the wheat berries overnight to reduce cooking time.)

 Cool the wheat berries slightly, place in a salad bowl with remaining ingredients (up to the dressing) and toss together gently until the wheat berries have “de-clumped”.

Add the salad dressing, toss again. Let the salad hang out for a few hours or overnight to let the flavours get to know each other. Take the salad out of the fridge in plenty of time to come to room temperature. Much better than refrigerator cold.

THE BEST THINGS IN LIFE ARE.....

WRITTEN ON AN OLD OVEN MITT?

by Shelley Kary

When my good friend (and superb hostess!), Theresa, had the girls over for dinner, much oohing and aahing occurred over a particularly tasty fresh bread she served. We were, of course, doubly impressed when Theresa revealed she had baked it herself. I mean, who does that anymore?! When I asked her to please share the recipe she happily obliged. BY PRODUCING THIS OVEN MITT! As you can see, this mitt is mature and much loved (a fate we can all only hope to achieve), which only makes me more grateful to Theresa for sharing (both the bread and the recipe). I feel I’ve been let in on a glimpse of her Irish family history and in so doing, managed to glean a little “insider information”. 

I’ll take it. And then I’ll bake it. I’m hoping you will too. The mitt stops here. 

Theresa’s Oven Mitt Real Irish Soda Bread

(It has since been revealed to me that Theresa substituted her own variations to the original recipe. Since this is the deliciousness I experienced, the modified version appears below.) 

2 cups wholewheat flour

1 cup wheat bran

1/2 cup wheat germ

1/2 cup ground flax seed

3 tablespoons white sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup olive oil

1 cup buttermilk

1 egg

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet or cover it with parchment paper. In a large bowl mix together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, beat the egg a bit and mix into the olive oil and the buttermilk.  Make a well in the center of the dry ingredients. Add the wet ingredients and stir gently with a wooden spoon. Lightly knead with your hands. Don’t overdo this part! 

Form dough into a round and place on a baking sheet. (Theresa likes to cut a cross on the top, just because!)

Bake in a preheated oven for 45 minutes. Enjoy!

THE GANG'S ALL HERE. OR NOT

You know how weekends can be. How to predict who’s popping in when? How many? How few? What level of hunger?

For this reason I’ve grown extremely attached to “one pot make-aheads”. When I have something lovely bubbling away on the stove,  my entire nervous system gently unwinds. The aroma, the sense of accomplishment, the absence of fear. The whole gang can show up, or part of the gang, or none of the gang. I have adequate sustenance for any  scenario. Of course, if NO ONE shows, we could be eating salmon chowder until, well, until next weekend. When the process begins again. 

CRABBY SALMON CHOWDER

1/2 pound bacon, cut into bite size pieces

2 large onions, chopped 

A couple stalks of celery, with leaves, chopped

1 cup fresh or frozen corn kernels 

A pinch of red pepper flakes

4 large cloves garlic  minced

 A couple sprigs of thyme

A couple sprigs of rosemary

A couple of medium sized potatoes (about 1/2 pound), cubed (about inch cubes)

1 cup broth, (chicken or vegetable)

2 cups whole milk 

3/4 whipping cream

1 28 oz can tomatoes, drained (San Marzano preferably)

1/2 teaspoon sea salt

1/2 teaspoon pepper

1pound fresh or frozen wild salmon, skin removed, cubed (if you happen to have Bay Seasoning, sprinkle a little of this on and let it sit on the salmon while you prepare the rest of the chowder. It adds another depth of flavour) 

1cup crabmeat

1/2 cup fresh minced dill

Juice from 1/2 lemon

Sauté bacon. Transfer with a slotted spoon and set aside on paper towels.

Discard all but 2 or 3 tablespoons of the bacon fat. Sauté onions and celery in the bacon fat until very brown. Add  corn, pepper flakes, a little salt and pepper, and let it all brown on medium heat for about 8 minutes. Add garlic and herbs and sauté for another couple of minutes, until fragrant.

Add the potatoes, sprinkle with a little salt and sauté with the other vegetables for a couple of minutes.  Add the liquids, tomatoes and salt and pepper. Bring to a boil. Reduce heat and simmer for about 20 minutes, or until potatoes are tender.  

(At this point, everything can just hang out for a good long time on low heat. But save the following steps until just before serving)

Add the salmon and reserved bacon. 

Cook just until salmon turns pink. 

Remove the sprig of thyme and rosemary

Add lemon juice and dill. Taste for salt and pepper.

Sprinkle with a bit more dill and serve!