Roasted Broccoli & Mashed Sweet Potato Crostini

This little lovely is the direct result of being left alone all day with nothing but a new cookbook and a huge appetite. How wonderful to feast away so magnificently before dinner, and yet still end up hungry!

Here is my happy adaptation.

Roasted Broccoli & Mashed Sweet Potato Crostini

1 large sweet potato, peeled and cut into 1” chunks

1/2 cup orange juice

1 cup water

1/2 teaspoon chili flakes (or 1/2 habernaro chili, seeded and minced)

1 head broccoli, cut into flowerettes, tender part of stalk peeled and sliced 

Olive Oil

Sea salt

Pepper

Zest of one lemon

Juice of one lemon

1/4  cup minced cilantro

2 tablespoons minced chives

1/4 cup toasted hazelnuts, rough chopped

4 slices of heavy, grainy bread

Olive oil

Place sweet potato, orange juice, water and chili in a small sauce pan. Add a bit of salt and pepper. Bring to a boil, reduce heat and simmer gently until all the liquid is absorbed and potato is well cooked, about 20-25 minutes. Mash well and set aside.

Meanwhile, preheat oven to 450 degrees. Toss broccoli with olive oil, pepper and salt. Lay in a single layer on a large baking sheet. Roast until broccoli is tender and beginning to  char, about 25-30 minutes. Give the broccoli a rough chop. You want some small pieces and some larger, so that it’s still recognizable as a vegetable.

Toss the lemon zest, lemon juice, cilantro, chives and hazelnuts with the chopped broccoli. Set aside.

Brush the bread with some olive oil and place directly on middle oven rack. Toast for 4-5 minutes or until nicely browned.

Now for the good part. Spread the toasts with the sweet potato mash mixture. Pile on the broccoli mixture. Top with a few more chives and cilantro if you’d like. Cut into appetizer size pieces. 

It’s CRAZY how delicious this incredibly healthy appetizer is.

Brie & Blue Cheese Nachos

These nachos have me looking forward to next year’s Superbowl already! Or any other sporting event requiring heavy, calorie-laden delights. However, paired with a fruity zinfandel, definitely sophisticated enough for Masterpiece Theatre.

BRIE & BLUE CHEESE NACHOS

10 oz tortilla chips

Olive oil

1 lb button mushrooms, sliced

4 cups baby spinach, chopped

8 oz brie, sliced

2 oz blue cheese, crumbled

1 small red onion, thinly sliced

Preheat oven to 375 degrees.

Spread the tortilla chips in the bottom of a 9x12 baking dish. 

Meanwhile, sauté the mushrooms in a little olive oil. Sprinkle with pepper and salt, cook until nicely browned. 

Toss the spinach with a bit of olive oil, salt and pepper. Spread evenly over the tortilla chips. Top spinach with the brie, then mushrooms and blue cheese.

In the same pan as you cooked the mushrooms, sauté the red onions for a couple of minutes, until softened. Then layer on top of entire dish.

Pop in the oven and cook until warm and bubbly, about 20 minutes.

Trust me, you won’t be needing any salsa with this wondrous concoction.

MEXICAN PORK STEW

How perfect is this for Super Bowl? Hearty, heavy, delicious and maintenance free. It just happily cooks away whilst you enjoy the game (or more importantly, the commercials and the half-time show!)

MEXICAN PORK STEW

5 lbs pork shoulder, cut into 2 1/2” cubes

Salt 

Pepper

Chili powder

Olive Oil

1/2 lb bacon. chopped

1/2 lb chorizo sausage, sliced

2 large onions, minced

2 large carrots, diced

4 poblano or Anaheim peppers, seeded and chopped

12 large garlic cloves, minced

1 cup dried beans (black, pinto, chickpea or combination), rinsed well

2 28 oz cans of whole tomatoes, broken-up a bit with the back of a spoon

4 canned chipotle peppers, chopped 

2 tablespoons adobo sauce (from canned chipotles)

1/4 cup Worcestershire sauce

2 tablespoons malt vinegar (or red vinegar)

3 cups low-sodium chicken broth

1 tablespoon dried oregano

1 teaspoon salt

1 teaspoon pepper

TOPPINGS:

Cilantro, rough chopped

Scallions, chopped

Grated Cheddar or Monterey Jack, or combination

Sour Cream or Plain Yogurt

Jalapeño slices

Chili Flakes

Fresh tomatoes, diced

Avocado, sliced

Sprinkle pork cubes with salt, pepper and chili powder and toss with olive oil. Let rest for about 1/2 hour.

Preheat oven to 500 degrees. Place pork cubes on 1 or 2 large baking trays, so that they are in a single layer and do not overlap. Roast for about 15 minutes, or until nicely browned.

Heat a large skillet over medium-high heat. Brown the bacon. Remove with a slotted spoon to a paper towel lined plate. Repeat this process with the chorizo, removing the browned slices and placing on the plate with the bacon.

In the remaining bacon fat, sauté the onions and carrots until nicely browned. Add the poblano peppers and cook for another five minutes. Add the garlic for another 2-3 minutes, making sure it doesn’t burn. 

In a large slow-cooker place browned pork with it’s juices, bacon, chorizo, browned vegetables and all remaining ingredients. Mix well.

Cook on Low for 8-10 hours, stirring after about 6 hours. If mixture seems too dry, you could add a bit of water or broth.

Serve with bowls of toppings on the side.

BLUE CHEESE STEAK

 VIRTUES OF HEDONISM

by Shelley Kary

Ah hedonism. That pleasure seeking scamp, swaggering in just as you’ve vowed to live a life of virtuous self-denial.  Of course your mind and soul long to live clean and to give back. But an aged ribeye lingers in your mind and the blue cheese left from Christmas isn’t going to eat itself. Not to mention that uncorked Chateauneuf-du-Pape gifted from some generous spirited colleague. The heart and taste buds want what they want. It’s the age old battle of the psyche.

Sure hedonism’s gotten a bad rap through the centuries. It’s not high-minded enough, not compassionate or of service to others. And fully unleashed it can be damaging to our own bodies and spirits. All true. Hard-core samaritans believe it should be abandoned completely in pursuit of higher minded, worthy goals. 

And while this viewpoint has its merits, why can’t we have it both ways? Why can’t we be of service to others and get a heck of a kick out of life? Throw in a little decadence now and then. Otherwise, how can we possibly survive the inescapable pummeling that the world will occasionally hand us?

I want to enjoy life and I want others to enjoy life. So I want my life to reflect this simple value regularly, albeit in small ways.

Which is exactly where this steak comes in. (Especially if the beef happens to be raised locally and free to roam a grassy pasture.) You receive pleasure. You give pleasure. 

Yin Yang. All of this while providing some vitally important nutrition.

So come on. A little hedonism is good for the soul.

GRILLED STEAK WITH BLUE CHEESE

           Ribeye Steaks

           Steak Spice

           Chipotle Powder

           Dried Thyme Leaves

          Dash of Sea Salt

          Freshly Ground Pepper

          Olive Oil

         Worcestershire Sauce

         Blue Cheese, crumbled (your favourite type. I used Danish here, but a gorgonzola would be great as well)

Sprinkle both sides of the  steaks liberally with steak spice, chipotle powder, and thyme. Add a dash of salt and pepper. Then drizzle olive oil over both sides and rub in with the back of a spoon. Let rest for 30 minutes.

Heat an indoor grill pan to medium high. Once the pan is hot, grill steak for about 5-8 minutes, depending on thickness of the steak.

Flip steak. Immediately drizzle with a few tablespoons of Worcestershire, and top with the crumbled blue cheese. Let the cheese melt while the steaks finish cooking, another 5-8 minutes. (I actually used a meat thermometer this time, because my steaks were quite thick. They came out perfectly)

Allow steaks to rest under loosely draped foil, and then eat up!

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!