Sidekick

Its that time again.
 Time to get back to reality. No more over indulgence. Time to get back to healthy eating and exercise  to work off all those holiday treats.
This side dish is made with one of the labeled "superfoods",  sweet potatoes.
Ive mentioned before that they are chock full of nutrients and goodness. I am always looking for different ways to prepare them.

This dish is pretty easy to get together and goes well with just about any meat, especially pork and chicken. You can vary the amount of bread crumbs and cheese you put on top to suit your liking.

So there you have it, comfort food that is also good for you!
What a way to kick start the New Year!

Two Potato Layered Gratin

• 1/2 a garlic clove
• olive oil
• 1 pound of Yukon gold potatoes sliced thin (peeled if you wish)
• 2 sweet potatoes peeled and sliced thin.
• 3/4 cup of milk
• 3/4 cup of light cream  ( or you can use all milk)
• 1/4 teaspoon nutmeg
• breadcrumbs
• grated old cheddar cheese
• salt and pepper

 Preheat oven to 350

Rub a shallow baking dish with the garlic clove and then brush with a layer of olive oil.
Arrange Yukon gold potatoes slices in the bottom.
Drizzle with olive oil.
Arrange sweet potato slices over top.
season with salt pepper.
Continue layering in this fashion until you have used up the potatoes.
Heat the milk, nutmeg and cream if using together in a saucepan.
Pour over the potatoes . Top with bread crumbs and grated cheese.

Bake in the oven for about 60 to 70 minutes. Cut into squares and serve.

Cheers!

Back at It

Another summer has come and gone. Where does the time go?
Seems like yesterday my daughters were just finishing exams and now they are back at it again.

When teenagers come home from school they are hungry. It is all to easy to crack open a bag of store bought snacks laden with sodium and preservatives.  We recently discovered how to make your own potato chips in minutes. I whipped up a dip while the chips were cooking . They were a huge hit and we agreed they are tastier, cheaper and healthier than store bought chips and dip. We used the microwave but I plan on trying the oven next time.

"Chips and Dip"

• 2 medium potatoes
• olive oil
• salt and pepper

With a mandolin thinly slice the potatoes.
Place on a microwave safe plate and brush with olive oil on both sides.
Microwave on high for 6 minutes or until crispy and golden.
Place in a bowl and sprinkle with a bit of salt and pepper.


Dip

1/2  tub of sour cream
1 tsp each (or to taste) of dill, onion powder,  seasoning salt, parsley and pepper
Combine in a dish and serve with the chips.

Cheers!

Ham It Up

I love Easter because for me it means Spring has finally arrived.

Although I have had turkey and roasts on Easter to me this holiday is all about ham.

You can use whatever ham you like here, bone in, boneless, precooked or not. Just follow the instructions on the wrapper for cooking instructions.

I used an uncooked bone in ham here. I created a delicious glaze from ingredients I had on hand including some sherry I had to use up.

Nothing goes better with ham then scalloped potatoes or potato gratin if you add cheese.

A Mandoline makes slicing the potatoes and onions thin super easy. Just remember to use the safety holder between you and the vegetable!

Happy Easter!

Roast Ham with a Brown Sugar Sherry Glaze with Potato Gratin

• 3 to 6 pound bone in ham
• 1 cup of brown sugar
• 2 tbsp Dijon
• 1/2 cup of sherry
• 1 tsp cinnamon
• 1/2 tsp of nutmeg
• 1/4 cup of apple juice

Preheat oven to 350 F

Place ham in roasting pan and place in the oven.

In a sauce pan combine the rest of the above ingredients. Heat over medium heat until thickened.

During the last half hour brush the ham periodically with the glaze.

Cook until internal temperature reached 160F.
Slice and serve with Potato Gratin.

Potato Gratin

• 2 pounds of potatoes sliced thin.
• 2 onions sliced thin
• 4 tbsp olive oil
• 1/4 cup of flour
• 1 1/4 cup of milk
• 1/2 cup of cream
• 2 tsp minced garlic
• parsley
• salt and pepper
• shredded Parmesan cheese

Preheat oven to 350F.

Wash and slice potatoes as thin as possible.

Slice onions thinly as well.

In a saucepan heat the oil. Add the flour to make a smooth roux.

Add the cream and milk while  whisking until you have a creamy sauce.

Add the garlic and salt and pepper.

Rub a casserole dish with softened butter.

Layer the potatoes and onions.

Pour the sauce over top.

season with parsley and salt and pepper and add cheese over top.

Bake in the oven until bubbly and golden (about an hour)

Wine Suggestion: Riesling

Cheers!

The Root of it All

As I have mentioned before I am a huge fan of buying local.

However at this time of year that can be difficult. Most of the produce in the stores in November are trucked in from the southern states. I find that this produce is not  fresh and very overpriced.

With that in mind one has to think about what is in season locally. Certainly not lettuce or asparagus.

In the fall root vegetables are at their cheapest and are plentiful.

 Two of my favorites are sweet potatoes and beets.

Both are known as super foods, chock full of nutrients that contribute to good health.

This recipe has them roasted in the oven which brings out the sweetness.

This is a great side dish for pork or salmon.

Roasted Root Vegetables

• 1/4 cup of olive oil
• 1tsp each of salt and pepper
• 1 tbsp each of thyme and oregano
• 2 large sweet potatoes peeled and diced
• 6 small beets peeled and diced

Preheat oven to 325 F

In a small bowl combine the oil and spices

Place vegetables in a baking dish.

Pour over oil mixture and toss to coat.

Bake in the oven until tender, about 30 to 45 minutes.

Cheers!

Blame it on the Rain

My herb garden is bigger than I have ever seen it. Guess I can blame all the rain for that. But I don't mind the over abundance of herbs at all , I am just so happy summer is here again.

I've missed being in the garden, barbecuing and dining outside.

Here are two easy recipes that take mere minutes to put together.

The first is a orange infused steak that quietly marinates all afternoon allowing you to tend to the garden.

The other is an easy side dish that throws together easily and cooks without much tending to allowing you to relax on the patio.

You can vary the vegetables and seasoning amounts to suit your taste.

I love easy summer living...lets just hope we stop getting so much rain!

Citrus Pepper Steak

• 1/2 cup of catalina type dressing
• orange juice and zest from 1 orange
• 2 green onions sliced
• 1 tsp cracked peppercorn
• 1 tsp minced garlic
• 2 large beef sirloin steaks

In a bowl mix all ingredients except meat. Reserve half for later.

Place meat in a ziplock bag and pour in half of the dressing.
Seal and rotate and flip bag to mix well.

Place in fridge for at least 2 hours to marinate.

Grill steaks to desired preference.

Slice against the grain and place on platter on arranged  orange slices.

Pour reserved dressing over top.

Roasted Barbecue Vegetable Medley

• 1 pound of small potatoes halved or quartered
• 1/2 pound  baby carrots
• 1/2  red pepper chopped
• 1 cup of radishes sliced
• 1/2 red onion sliced
• 1 cup grape tomatoes
• 1 tbsp each of oregano, basil, chives and parsley (may be dried or fresh)
• 1/2 a cup of olive oil
• 1/4 cup pf balsamic vinegar
• salt and pepper

In a disposable aluminum pan toss everything together until well coated.

Seal with foil and place on top rack of barbecue set medium high until tender. (about half an hour) Mix halfway through.

Cheers!

One Potato Two Potato...

In case you missed it Tuesday was Pancake Day.

We didn't have time to eat traditional pancakes in the morning so I decided to make a savory variety for dinner.
Potato pancakes are associated with many European countries and are the national dish of Belarus.
I adapted my recipe from one found in my trusty old Betty Crocker cookbook. I added some seasonings to kick them up a bit.
A food processor with the grater attachment is perfect for grating the potatoes quickly.
Make sure you squeeze all the water out of the potatoes after rinsing them.

You can serve these as a side dish with meat or on their own with a dollop of sour cream.
These were a hit in my home and I won't be waiting till next years Pancake Day to make them again.

Savory Potato Pancakes

• 5 medium to large potatoes peeled and shredded
  
• 4 eggs beaten
• 1 small shredded onion
• 1/4 cup of flour
• 1 tsp salt
• 1/2 tsp of pepper
• 1 tsp each of thyme and savory (dried leaf type not ground).
  
• butter
  

Shred potatoes and rinse well in a strainer.
Dry well with a clean tea towel.
Squeeze tight to get all the water out.
In a large bowl mix the potatoes, onion, eggs, flour and seasonings.
In a large frying pan melt some butter over medium heat.
Drop large spoonfuls of batter in the pan and flatten with a spatula into a pancake.
Cook until golden on each side.
Keep cooked pancakes warm while cooking the rest.

Cheers!

Growing Season

There is one good thing about the hot summer we are having here in Ontario, my tomatoes are growing really well this year.
I noticed this week the first crop of cherry tomatoes are ready to be picked, it won't be long until the bigger Roma and Beefsteak varieties are ready too.
You just can't beat vegetables grown right in your own garden can you?
It doesn't get more organic than that.

Here is a simple Italian style salad that takes minutes to put together.
I have left out amounts as you can adjust to suit your taste.
This dish is great to serve alongside grilled meat or fish.

Tomato Salad

• Sliced ripe tomatoes
• Sliced red onions
• Bocconcini cheese halved
• olive oil
• fresh minced oregano and basil (or dried if no fresh available)
• extra virgin olive oil
• Fresh ground pepper
  

On a platter arrange slices of tomato, add onion and cheese slices on top.
Sprinkle with herbs and pepper.
Drizzle olive oil over the top.


Cheers!

Good Stuff

Hooray!

It looks like we are finally getting some good summer weather!
For a while there entertaining on the patio was a wash out! No pun intended. But all that is behind us now..Its looking like August is going to be a beautiful month for backyard entertaining.

This is a simple dish that can be done in the oven or on the grill. You can vary the filling to suit your tastes. Look for large stuffing mushrooms at least 21/2 inches in diameter or small portabellos.

These are great along side a juicy steak as a side dish, on their own as an appetizer or as a light meal with a salad.

Welcome Back Summer!

Stuffed Mushrooms

• 8 large button or small portabello mushrooms
  
• 1/2 cup of bread crumbs
• 1/2 cup Parmesan cheese grated
• 2 minced garlic cloves
• 4 tablespoons of minced fresh herbs ( thyme, mint, oregano, basil and chives)
• salt and pepper
• olive oil
• butter

Clean mushrooms and remove stems.
Finely dice stems. In a frying pan heat the olive oil and butter and add the stems along with the garlic and saute until soft.

In a bowl mix the cheese, bread crumbs, herbs, salt and pepper.
Add the garlic and mushrooms and mix well.

Place the mushrooms hole side up on a baking sheet coated with olive oil.
Stuff each mushroom. You can add more cheese on top if you wish.
Brush the sides of the mushrooms with olive oil. Drizzle over top as well.
Bake in 375 degree oven or place on grill and cook until mushrooms are tender and filling is heated , about 15 to 20 minutes.

Wine Suggestion: Pinot Grigio

Cheers!

Easy Does It

The warm weather is finally here!
Time for barbecuing and all the easy side dishes that go along with it.

Coleslaw is a summer staple that has been around for years.
It is easy to throw together to serve a crowd. This is a creamy version with a bit of added tang.
You can adjust seasonings to suit your tastes. Sweet vidalia onions and garden chives are in season now and go well in this salad.

Happy Spring!

Creamy Cole Slaw

• 1 bag of shredded cabbage coleslaw mix
• 1/2 sweet vidalia onion minced
• 1 tbsp sugar
• 1/2 cup each of mayonnaise and sour cream
• 1/4 cup of vinegar
• 2 tsp Dijon mustard
• 1/2 tsp celery seed
• 2 tbsp fresh chopped chives
• 2 tbsp lemon juice
• 1 tsp dill weed
• salt and pepper to taste

Mix well in a bowl and chill for at least one hour.

Toss before serving.

Cheers!

Smart Soup

As the saying goes some people eat to live others live to eat.

I have to admit I am the latter. I do not snack at all through the daytime however at night when I am hunkered down in front of the Food Network then the munchies really get to me watching all those great meals being prepared. It is starting to show as well as most of my fall pants are tight at the waist.
So whats a girl to eat in the evening except carrot and celery sticks when trying to drop a few pounds?

Well I have started doing what Weight Watcher members and celebrities have been doing for years, eating Vegetable Soup whenever I get hungry in the evening.
The best part? It is virtually carbohydrate free and very low calorie as well as being high in fiber and nutrients.
This soup is quick to throw together and doesn't require the long cooking time that soups with meat and beans require.
You can vary the ingredients with different types of vegetables such as zucchini. This recipe can be doubled, tripled or made to suit any size. I freeze portions in small containers to last for a few days in the fridge.
This soup also makes a great lunch or light supper.


I am hoping with a stepped up workout program and this soup that those pounds will melt away.
I'll keep you posted!


Low Cal Vegetable Soup

• 3 large carrots sliced
• 1 celery stalk sliced
  
• 1 sliced onion
• 3 garlic cloves minced
• 4 cups of vegetable broth
  
• 1/2 cup green beans
  
• 1 cup of baby spinach
  
• 1/2 cup of peas
• 1/2 cup sliced mushrooms
  
• 1 can of diced or whole tomatoes .
• 1/2 tsp each of basil, parsley and oregano
• salt and pepper to taste

In a large soup pot either spray with cooking spray or add a bit of olive oil.
Saute the carrot, onion and garlic over medium heat until softened.
Add all remaining ingredients. Bring to a boil and reduce heat and simmer for about 20 to 30 minutes.

Cheers!

Homegrown Goodness

There is nothing like fresh produce right from your garden.
No waiting in line at the market. No worries on what chemicals your produce has come in contact with through it's trek from an unknown field to your kitchen.
You know that you planted it, cared for it and and watched it grow.
What a feeling of satisfaction and your own produce is basically free and always ripe to perfection.
You just cant beat that can you?
I am excited that my first crop of Cherry, Roma and First Lady tomatoes are all ripe and ready to go.

This combined with my huge basil plant inspired me to create this light and simple vegetarian pasta dish.
It takes very little time to prepare., which is a good thing when it is too hot outside to barbecue.
To chiffonade the basil leaves, simply stack them, roll them up and slice to produce long thin ribbons.

This dish is great for entertaining and could be served cold as a pasta salad.


Fresh Basil and Tomato Penne

• 1/2 a package of penne pasta
• 2 garlic cloves minced
• 1 cup of sliced fresh roma and/or cherry tomatoes
  
• 1/2 a cup of basil leaves chiffonade
• 1/2 cup of good olive oil
• salt and cracked pepper to taste

Boil the pasta according to package directions.
Meanwhile in a large wide deep frying pan sautee the garlic and tomatoes in a little olive oil until tender.
Drain the pasta and toss with the tomatoes, olive oil and garlic.
Add the basil, salt and pepper and combine well.
Serve with freshly grated Parmesan cheese.


Wine Suggestion: Sangiovese


Cheers!

Cream of the Crop

I miss making homemade soup in the summer but we recently had a cool rainy day, so I grabbed the opportunity to make a pot of cauliflower potato soup.

The local produce is reaching its peak a this time of year.
I bought a head of cauliflower this week that was the biggest I have ever seen in my life!
You just cant beat the quality and price of buying locally.
You can vary the texture of the soup by pureeing all of it or just half or so.
Adjusting the amount of cheese will determine whether it is thick and hearty or thin and light.

This soup makes a nice light meal with a garden salad and a slice of whole grain bread.
It tastes even better the next day and freezes well.

Cream of Cauliflower, Potato and Cheese Soup

• 1 large head of cauliflower coarsely chopped
• 4 small potatoes peeled and diced
• 2 cup of chicken broth
• 1 tbsp each of olive oil and butter
• 1 small onion diced
• 1 tsp minced garlic
• 1 tbsp fresh thyme minced
• 1/2 cup of flour
• 3 cups of milk
• splash of white wine
• 2 cups of shredded cheddar cheese
  
• fresh minced parsley to garnish
• salt and pepper
  

In a large soup pot cook the cauliflower and potato in the chicken broth until tender.
Meanwhile in a smaller pot heat a the oil and butter and cook the onion, thyme and garlic until soft. Stir in flour and cook until smooth.
Gradually whisk in milk and wine and cook until thickened.
Pour into the large pot of broth and vegetables.
Mix well and reduce heat to low.
Use an immersion blender to puree to your desired consistency. Our you can process in a food processor)
Add the cheese and stir until melted through.
Season to taste and serve with fresh parsley sprinkled on top.

Cheers!

Big Ambitions

I guess I had big ambitions last weekend.

While driving home from the beach we saw a sign advertising local strawberries and tomatoes for sale at a farm.
The strawberries were kind of small but sweet, but it was the hothouse tomatoes from Leamington that caught my eye.
They were large and ripe, and at four dollars for a bag of ten it was a real bargain. Trouble is we cant seem to eat them fast enough as they are ripening quickly.
I created this dish today using the inspiration of scalloped potatoes.
I was really pleased with it and used up over half of the tomatoes.
This dish can be served as a side or as a main vegetarian entrée.

Italian Scalloped Tomatoes

• 4-6 tomatoes
  
• 1/4 cup olive oil
• 1/4 cup bread crumbs
• 1/4 cup Parmesan cheese grated
• 1 minced tsp each of basil, oregano and garlic
• salt and pepper
• 1/4 cup thinly sliced mozzarella cheese

Preheat oven to 375F
Lightly spray a baking dish with oil.
Remove tops from tomatoes and slice thickly.
Layer in baking dish.
Drizzle with some extra olive oil,
In a bowl combine the rest of the ingredients except for the mozzarella.
Sprinkle evenly over top of tomatoes.
Finish the top with the mozzarella and bake in the oven for about 30 to 40 minutes.

Cheers!

Spud Simplicity

A staple on most buffet tables this time of year is potato salad.

More often than not it is the creamy variety which can be very filling and can get boring after a while.
It also is a food safety hazard in warm weather if it is the mayonnaise laden type.
A friend gave me this recipe that she got out of one of Jamie Oliver's cookbooks.
I tweaked it a little to suit my tastes.
The olive oil makes it heart healthy and safe to take along on picnics. The dill and capers give it a tangy unique flavour. You can peel the potatoes if you like. I left the skins on for extra nutritional punch.

I love the fact that this salad tastes delicious hot, cold or at room temperature. I also adore the simplicity of it and how easy it is to put together.

I think you will find this salad a refreshing change and will find yourself making it over and over.

Rustic Tangy Potato Salad

• 8 new potatoes scrubbed or 1/2 a bag of baby potatoes
  
• 1/4 cup lemon juice
• 3 tbsp chopped capers
• 1/2 a bunch of chopped fresh dill
• 1/2 a Vidilia onion diced
• Salt and pepper to taste
• 1/2 cup of olive oil

Boil the potatoes until just tender. Chop into pieces .
Mix all other ingredients in a large bowl.
Add the potatoes and toss well.
Chill for 1 hour or serve warm or room temperature.

Cheers!

Mango Tango

Canada's food guide says that we are to have 7 to 8 servings of fruits and vegetables a day.
That seems like a lot doesn't it?
I am embarrassed to admit this but I am not huge fan of raw fruit.
I mean I know fruit is good for you and all that but honestly, with the exception of bananas I just don't like the texture and taste. However I just love fruit when incorporated into main dishes. Favorites that come to mind are Apple Pork Chops and Peach Chicken.

Mangoes are an extremely versatile fruit. They go with just about any meat, seafood and quite a few vegetables. This salsa is a great accompaniment to grilled meats or fish or is great just on its own with pita or tortilla chips.
I placed some on top of Rainbow Trout as pictured here and baked it it the oven.
The flavors really blended together beautifully.

What a great way to fit in those 7-8 servings of fruit and vegetables.

Mango Salsa

• 2 ripe mangoes peeled and diced
• 1 ripe tomato diced
• 1/2 red or Spanish onion diced
• 1 tsp each of minced garlic, basil, parsley, sugar and chili powder.
• 1/2 tsp each of salt and pepper
• juice of 1 lime
• 1/4 cup lemon juice

Mix all ingredients together in a bowl and let stand for 15 minutes to let the flavors blend. Serve as a condiment or spoon over meat or fish and bake in the oven.

Cheers!

At Last!

Dare I say it?
Could it possibly be true?
Is Spring really here?

I must say, it sure feels like it! The days are longer, the sun warmer and the snow is just about gone.
This is the time of year I like to change my cooking style from the heavy rich comfort style foods of winter to lighter fare that includes seasonal vegetables.

Asparagus is abundant this time of year. We enjoy it braised and tossed with olive oil and Parmesan, steamed with lemon pepper butter or tossed in a pasta dish.

This pasta dish is perfect for a casual get together. If possible buy Speck style prosciutto. It has a deep smoky flavour and is made from specially raised hogs in Italy.
Rondele or Boursin cheese are soft cheeses with added herbs and garlic. I have noted that it is optional to add them however they will round out the flavours nicely.

Add a salad of baby greens and a glass of crisp white wine.

Happy Spring!



Penne with Asparagus

• ~olive oil
• 1 tsp minced garlic
• 1/2 a red onion diced
• 1tbs Italian seasoning
• 1 bunch of asparagus trimmed and washed and cut into 2 inch pieces.
  
• Penne pasta
• 6 slices of speck prosciutto torn into large pieces
  
• 1/4 cup of cream cheese
• 1/2 cup of light cream
• 2 tbs Boursin or Rondele cheese (optional)
  
• 1/2 cup grated Parmesan cheese
  

Cook pasta according to package directions.
Meanwhile in a pot bring salted water to a boil, add asparagus and cook until just tender then drain.
In a large shallow pan heat the oil and cook the garlic and onion until softened.
Add the asparagus, prosciutto and herbs. Cook until prosciutto starts to crisp slightly.
Add the cheeses and cream. Bring to a low boil reduce heat and simmer until thickened.
Serve immediately with additional Parmesan on top.

Wine Suggestion: Sauvignon Blanc

Cheers!

A Taste of Summer

Oh joy of winter...
Our barbecue is somewhere buried under a huge pile of snow on our patio.
What's one to do when a craving of grilled summer style steak hits?
Why I just pull out my cast iron stove top grill of course!

Cast iron is an excellent way to cook food. The iron transfers from the pan into the food which is better than getting it in supplement form. If you don't have an indoor grill you can use the barbecue or use an ordinary pan. The steaks could also be cooked under the broiler.

Portobello mushrooms are so meaty they can be used in place of the steak for a vegetarian meal. Rosemary is one of my favorite herbs as it so flavourful and is also very high in calcium and iron.
Either dried or fresh work well here.

This dish will have you feeling like you are sitting on a patio on a warm summer night somewhere in the Mediterranean.

Grilled Rosemary Steak with Marinated Portobello Mushrooms

• 4 eye of round steaks
• 4 very large Portobello mushrooms cleaned and sliced
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• 1/4 cup of Worcestershire sauce
• 2 tsp ground pepper
  
• 2 tbsp rosemary
  

Between two shallow glass dishes divide the olive oil, vinegar, wine, pepper and Worcestershire sauce. Add the rosemary to the one that will hold the steaks. Mix both well.
Place Mushrooms in one and Steaks in the other.
Coat well and marinate for 1 hour turning frequently.

Brush a large cast iron stove top grill and cast iron pan with olive oil and heat to medium.
Remove steaks from marinade and place on grill. Cook until desired. (For rare it should feel soft when pressed, firm for medium and very firm for well.)
Pour mushrooms with marinade into the frying pan and cooks until soft and marinade is reduced.


Wine Suggestion: Yellow Tail Shiraz

Cheers!

Toss Up

They say variety is the spice of life. I couldn't agree more.

People get tired of eating the same dishes over and over again.
I am always looking for new ideas for old standby meals.
This is an unusual approach for the usual pasta, sausage and pepper skillet dinner. I gave it a different spin by using perogies instead of pasta.
While you prepare the sausages and vegetables the perogies boil in a separate pot just as pasta would. Then you simply toss them with everything else together in the skillet.
My family really enjoyed it.

This is a great weeknight meal, as it is quick, easy and delicious.


Perogy & Sausage Toss

• ~olive oil
  
• 1/2 a bag of frozen perogies
• 1 pkg of Italian sausages sliced
• 1 each red and green bell pepper sliced
• 1 onion chopped
• handful each of fresh basil and spinach chopped
• salt and pepper
• 1 tbsp oregano

In a large pot boil the perogies until they float to the top and are tender.

Meanwhile in a large skillet heat the oil and brown the sausages. Add the peppers and onion and cook until soft.
Add the spices and mix well.
Drain the perogies and add to skillet with the spinach.
Toss together and cook until perogies are golden brown.

Serve with sour cream on the side.

Cheers!

Simple Steak

We are all heading into the busiest time of the year right now, with shopping, decorating and entertaining.
It always good to have a reliable, quick to prepare dinner menu in mind for those unexpected guests or impromptu dinner party. Something that can be assembled at the last minute and not require hours of work.

Pan Roasted Steak is fits the bill perfectly. Easy, classic dinner party fare.
You don't need to go out in the cold and barbecue in order to serve juicy steaks during the winter. Done correctly steak can be just as flavourful done on the stove top.

While the steak is roasting you can make the Portobello mushroom side dish.

Add a baked potato, fresh green beans, a spinach salad, crusty bread and a bottle of red wine and you've got this dinner party covered!


Pan Roasted Sirloin with Creamy Portobello Mushroom & Onions.

• Thick cut Sirloin steaks
  
• ~olive oil
• 2 tbsp butter
• pepper and salt
  

• 3 tbsp butter
• 1 onion sliced thinly
• 4 large Portobello mushrooms sliced
• 1/2 cup of cream
• Herbs De Provence to taste (or herbs of choice)
• splash of white wine

Place butter and oil into a heavy frying pan and begin melting over medium-high heat. Continue until the mixture foams. (Butter burns at a low temperature, so the olive oil that burns at a higher temperature will keep it from burning allowing the steak to roast in in the butter.)

Sprinkle the steaks with salt and pepper. When foam has subsided, place steaks in the pan and sear on first side until they’re well caramelized a deep brown color, about 10 minutes. Turn steaks and cook on other side for 10 minutes or so for medium-rare or according to your taste.

Meanwhile in another sautée pan melt butter and add mushrooms and onions.
Cook over medium heat until onions are softened and beginning to caramelize.
Add herbs and wine and stir well. Add cream and cook until thickened stirring occasionally.
Serve along side of the steak.

Wine Suggestion: Shiraz

Cheers!

Super Soup

My husband curls one evening a week and on those nights he likes to eat a lighter supper.
I take advantage of that opportunity and create my own soup from scratch.

This soup looks complicated but is actually one of the easiest soups I have ever made.
The main ingredient sweet potatoes, are one of the most nutritious "super foods" making headlines these days.
I gave it an exotic flair by using spices from India.
Having an immersion blender on hand will make it even easier as you won't have to purée the soup in batches in a blender or food processor. You can just blend it right in the pot.

This would make an elegant appetizer for a dinner party or an easy weeknight meal with warm whole grain bread and a spinach salad.

The best part is that it tastes wonderful, and is good for you too!


Curried Sweet Potato Soup

• ~oil
• 1 onion diced
• 1 tablespoon minced garlic
• 6 to 8 peeled and diced sweet potatoes
• 2 teaspoons each of curry, cinnamon and cumin
• 1 teaspoon allspice
• salt and pepper
• 4 cups of chicken stock
• 2 cups milk
• 1/2 cup of cream
• ~parsley
  

In a large wide soup pot heat the oil and brown the onion and garlic.
Add the sweet potatoes, spices and chicken broth.
Bring to a low boil and cook until potatoes are soft.
Reduce heat .
Purée soup with an immersion blender until almost smooth. Add milk and cream and continue to purée until smooth and blended.
Adjust seasonings and stir in parsley
Serve with an optional flourish of sour cream or crémé fraiche in the center.

Cheers!