Give Thanks

Thanksgiving is quickly approaching as I see people in grocery stores heaving big turkeys into their carts.
For some families a turkey may be too big or to time consuming, especially if you have a busy weekend planned.
Roasted chicken is a quicker alternative to a full size turkey as it cooks quicker and there are less leftovers.
This is a recipe for a honey roasted version made with buckwheat honey. This honey has a very distinct flavor that is great in cooking. You can use plain honey if that is all you have on hand. You can grill this chicken on the barbecue or roast it in the oven.

The second recipe is for a pilaf that features garlic scapes. I discovered these at the farmers market this summer. They look like long curled green onions and  have a very strong garlic flavor. Again if you can't find them just use garlic cloves instead.

  I would just like to thank my readers for supporting my blog and thank the websites that seek my blog out and feature me on their website. It really means a lot to me!
Hope everyone has a happy and safe Thanksgiving!

Honey Roasted Chicken with Garlic Mushroom Pilaf

• 1 roasting chicken
• 1/2 cup of buckwheat honey
• 1/2 cup of melted butter
• 1 tbs dried thyme leaves or 4 tbs fresh

Preheat oven or grill to 375F

Rinse and pat dry chicken. Place in roasting pan and place in oven or on grill(on opposite side burner is lit).

Meanwhile combine the rest of ingredients in a bowl.

When the chicken starts to brown begin brushing on the glaze every 20 minutes or so until chicken is golden and internal temperature reaches 180 F

Let stand for 10 minutes.

Garlic Mushroom Pilaf

•  ~olive oil
• 2 garlic scapes or cloves of garlic sliced
• 2 sun dried tomatoes chopped
• 4 large cremini mushrooms chopped
• 1 tbs thyme
• 1 cup of brown rice
• 3 cups of vegetable or chicken broth

In a pot  heat the oil and saute the garlic, thyme, mushrooms and tomatoes.

Add the rice and toss to coat well.

Pour in the broth stir to mix.

Bring to a boil reduce heat and cover.

Simmer for 45 minutes until water is absorbed and rice is tender.

Fluff with a fork and serve.

Wine Suggestion: Riesling

Cheers!

Escape

I don't know about you but I am ready...
Ready for warm weather, ready to get away from all this snow.
But unfortunately exotic cuisine is about as close as it gets to going somewhere warm this year.

This dish brings us the sunny flavors of Greece. A place I wish I could escape to right now.
Chock full of vegetables this is a nutritional powerhouse. Spinach, tomatoes, olives and garlic are among healthiest foods to eat.
This can be served as a vegetarian entree or as a side dish along side lamb, chicken or fish.

So here's to hoping to add a little Mediterranean sunshine to your winter day!

Greek Pilaf

• ~olive oil
• 1 cup of white rice
• 2 1/2 cups of vegetable broth (chicken may also be used)
  
• 1 tbsp garlic minced
• 1/2 cup of chopped spinach (frozen or fresh)
• 1/4 cup of sliced black olives
• 1/2 cup of halved grape tomatoes
• 1 tbsp oregano
• 1/2 cup of feta cheese
  
• squeeze of lemon

In a pot heat the olive oil.
Add the garlic and saute until soft.
Add the rice and oregano mix well .
Add the broth and bring to a boil .
Reduce heat and add the spinach, tomatoes and olives.
Simmer until rice is tender. (about 20 minutes).
Add the feta and mix through.
Serve with a dash of lemon juice.

Wine Suggestion: Pinto Grigio

Cheers!

So Worth It

As the old saying goes, "good things come to those who wait"
Well this is one of those things. The effort you need to put into this dish is well worth it in the end.

Risotto is a classic northern Italian dish made with high starch rice. The unique cooking method of using hot broth draws out the starch which thickens the broth making the dish very creamy.
You can vary the spices and add your own ingredients at the end such as peas, mushrooms or sun dried tomatoes. Risotto can be served as a main or side dish.

This is the definition of satisfying, slow food.

Parmesan & Herb Risotto

• 10 cups of chicken broth
• 2 tbsp olive oil
• 1 onion minced
• 3 minced garlic cloves
• 2 cups of Arborio rice
• 1/2 cup white wine
• salt and pepper
  
• 1 cup of grated Parmesan cheese
• 1 tbsp each of oregano and parsley

Heat the chicken broth over medium heat in a pot.
In a wide sauce pan heat the olive oil over medium heat and add the onion and garlic.
Cook until soft.
Pour in the rice and stir well for a few minutes to coat every grain and until they are lightly toasted.
Pour in the wine and stir quickly as the rice absorbs the wine.
Now begin to add the warm stock 1 cup at a time. Stirring well to make sure all the broth is absorbed by the rice before adding the next cup.
Repeat this process until the rice is tender and creamy. This process takes about 20 to 30 minutes.
Taste often to determine the tenderness of the rice.
Add the cheese and herbs and season with salt and pepper to taste.
Serve immediately.

Wine Suggestion: Pinot Grigio

Cheers!

All Glazed Over

One of our favourite things to do on the weekend is to go for long family hikes with our dog.
We go in all kinds of weather with the exception of rain.

Wintertime I like to put a beef or pork roast in the oven before we head out, on our arrival back we are delighted with the most wonderful aroma as we open the door. I even have put them in frozen!
For this recipe you can use just about any cut of pork roast, boneless or bone in loin, shoulder or sirloin end.
Using a citrus reamer will ensure you get the most juice and pulp from the orange.
It is easy to assemble and tastes like you have been hovering over it all day instead of enjoying a beautiful winters walk in the forest.

Simplicity at best!

Orange Cranberry Glazed Pork Roast with Thyme Savory Brown Oven Rice.

• 1 2 to 4 pound pork roast
• 1 tsp of allspice
• 1 tbs minced garlic
• 1 can of cranberry sauce
• juice and pulp of one orange
  
• salt and pepper

Preheat oven to 300F .
Place the roast in a casserole that has a lid.
Combine remaining ingredients in a bowl and combine.
Spread 1/3 of the mixture evenly over the roast.
Cover and place in the oven for 2 hours if frozen or 1 if thawed.
Remove cover and baste with additional sauce for an additional 1/2 to 1 hour until thermometer reads 155-160F.
Remove from pan and let stand covered in foil.
Skim fat from drippings in pan and then pour into a saucepan and heat to boiling with any remaining cranberry sauce mixture.
Reduce heat and let simmer until thick and syrupy.
Serve roast with sauce on the side.




Thyme Savory Brown Oven Rice

• 1 cup of brown rice
• 1 cup of apple juice
• 1 1/2 cups of chicken broth
• 1 tsp each of savory and thyme
• salt and pepper
  

Preheat oven to 300F.
In a large casserole dish with lid combine rice and liquids .
Add spices and mix well.
Cover and place in oven.
Bake for 1 hour or until all broth is absorbed.
Fluff with a fork.

Serve both with steamed string beans.

Wine Suggestion: Mission Hill Syrah

Cheers!

Two Sides for the Bird

These are two great side dishes for your Thanksgiving dinner this weekend.
Both can be made ahead and reheated the day of the dinner, this allows more room in your oven for the turkey.
The first is a wild rice pilaf.
I used apple juice as part of the broth to give it a fall flavour. Cider would work well here too. Baking it the oven ensures it will turn out perfect with no sticking on the bottom.
The second is an acorn (also referred to as pepper) squash casserole. Maple syrup and brown sugar sweeten this creamy comfort dish perfectly.

I have made both amounts generous to allow a large crowd. You can scale them down to fit your needs.

Happy Thanksgiving Everyone!

Savory Wild Rice Pilaf

• 2 cups wild and brown rice mix
• 2 cups apple juice or cider
• 3 cups chicken broth
• 1 tsp each of dried thyme and savory
• 1 tbsp parsley
  
• salt and pepper
• 1 tbsp butter or margarine

Preheat oven to 375F.
In a casserole dish with a lid combine all ingredients in order, cover, and bake in oven for 1 hour or until all liquid is absorbed.
Fluff with a fork and serve.

Acorn Squash Casserole

• 5 medium size acorn squash halved
  
• 10 tsp each of brown sugar and butter (for each half)
• 2 tbsp maple syrup
• 1 tsp ginger
• 2 tbs bread crumbs brown sugar combined
  

Preheat oven to 375F.
Clean out seeds and pulp from each half of the squash.
Place skin side up on cookie sheets.
Place tsp each of the butter and brown sugar in each half.
Bake in oven for about 1 hour until tender and edges start to brown.
Remove from oven and let cool.
Scoop out squash from skins and place in a buttered 9x12 casserole dish.
Add maple syrup and ginger and mash well.
Add more brown sugar to taste if you like it sweeter.
Spread out evenly and top with brown sugar bread crumb mix.
Return to oven for 5 min to toast the top or refrigerate till next day.

Both dishes can be reheated in the oven at 375F for 30 min till heated through.

Cheers!

Pucker Up!

A television chef once said that one of the hardest things to prepare is long grain rice.
I definitely agree.
For me it either comes out too sticky or burnt on the bottom.
One way to ensure perfect rice is to bake it in the oven instead of boiling it on the stove. The water is absorbed slowly and the oven heat envelopes the dish instead of being concentrated on the bottom, as it is on stove top.

This is a perfect dish for entertaining and pairs beautifully with pork and fish.

Oven Lemon Rice

• 2 cups long grain rice
• 41/2 cups hot chicken broth
• 2 Tbsp. melted butter
• 1/4 cup lemon juice
• 1 tsp lemon pepper
• 1 tsp grated lemon peel(zest)

Preheat oven to 375F. In a large casserole dish with lid combine rice and broth. Add rest of ingredients and mix well. Cover and place in oven. Bake for about 40 minutes or until all broth is absorbed.

Cheers!