Silver Lining

Are you feeling it yet?

Whether it be the post holiday letdown, the pinch of the recession combined with the holiday credit card bills or simply the winter blues January can be a tough month. However, it can also be a time to slow down and take it easy after all the rushing of the holiday season.
This is the perfect dish for this time of year because it is very economical and comforting.
Perfect for a lazy Sunday afternoon at home.

Lamb shoulder costs a lot less then other lamb parts such as the leg or loin chops. Braising it for hours allows this usually tough cut of meat to become fork tender. Be sure to cut around the blade bone before cooking so that carving will be easier.

Because everything cooks in one pot you can put you feet up by the fire, pour a glass of wine and relax while your house is filled with the aroma of this wonderful dish.

See..every cloud has a silver lining!

Braised Lamb Shoulder

• 1 lamb shoulder (about 5 pounds)
• 1 head of garlic
• rosemary
• salt and pepper
• minced garlic
• olive oil
• carrots cut up
  
• potatoes cut up
  
• 1/2 cup of water
• 1/2 a cup of white wine
• 1 cup of chicken stock
  
• mint leaves minced

Preheat oven to 375.
Scatter garlic cloves on the bottom of a large dutch oven.
Place the lamb shoulder on top.
Mix olive oil , minced garlic, rosemary, salt and pepper and rub all over roast.
Cover and Roast for 3 hours.
Add carrots, potatoes water and wine.
When vegetables are tender and the meat has pulled away from the bone remove from oven.
Place roast on a platter and cover with foil.
With a slotted spoon remove vegetables to a serving dish and keep warm.
Place dutch oven over medium high heat on stove top.
Add chicken broth and mint and bring to a boil stirring well to get bits off the bottom of the pot. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season to taste.
Slice roast and serve.

Wine Suggestion: Syrah

Cheers!

Catch Me!

It is a crazy hectic time of year.

Between life's normal routines we now must squeeze in time to shop for and wrap gifts, write cards, entertain, cook turkeys and go to Christmas parties.
Whew!.

I'm sure any any shortcuts now are appreciated. Especially when it comes to rush hour dinner time meal preparation.
This is a quick version of the classic Italian favorite Chicken Cacciatore. Using boneless chicken breasts greatly reduces the cooking time. While the chicken simmers you can boil the pasta.

This also tastes great re-heated the next day for a hot lunch.

Quick Chicken Cacciatore

• ~olive oil
• 1 pound of boneless chicken breasts
• 1/2 onion diced
• 1 can of tomatoes
• 2 tsp capers
• 2 tsp each of basil and oregano
• 1 tsp rosemary
• 1 tbsp minced garlic
• 1/2 cup of red wine
• 2 cans of tomato paste

In a large deep skillet brown the chicken in the olive oil.
Remove to a plate.
Add the onions and garlic and cook until softened.
Add the remaining ingredients and bring to a low boil.
Return the chicken to the pan reduce heat to low and simmer for 20 minutes to half an hour.
Serve over hot pasta of your choice.

Wine Suggestion: Merlot

Cheers!

P.S. The recipe for Shepherds pie has been updated.

Split Up

Some times in our house someone needs to eat a couple of hours before the rest of the family or a few hours later. On those occasions I like to prepare something that will stay hot over the evening,
Soup in the slow cooker fits the bill perfectly.

This healthy comforting soup is perfect now that the cold blustery weather here, and literally takes 5 minutes to throw together. Leave it alone for 6 to 8 hours and it will be perfect by dinnertime. You can make it vegetarian by omitting the ham and sausage.
Using the slow cooker omits the overnight soaking that dried beans require. If you have a leftover ham bone toss it in too.

Serve topped with cracked pepper and a slice of warm bread on the side.
This soup was a huge hit in our house, and I think it will be in yours too!

Slow Cooker Split Pea Soup

• 1- 1 pound bag of dried split yellow peas
• 1 each carrot, celery rib and onion peeled and diced
• 1 cup  of diced ham  
• 1/2 cup smoked sausage diced (optional)
• 8 cups of water
• 1 tsp each of thyme, savory and parsley
• salt and pepper to taste
• 1 ham hock bone

Combine all in a slow cooker, cover and cook on low for 8 hours or high for 4 hours and then low for 2.

Cheers!

Fast Fish

You know it.
Those crazy evenings.
That all too familiar rush hour dinner crunch where the kids are pestering you about what time dinner is going to ready as they raid the fridge for snacks.
It's tempting to throw in a frozen whatever or call for fast food, but did you know there are healthy dinner ideas that don't require a lot of cooking time and can be on the table in under 20 minutes?

Fish fillets is one of those meals.
Tilapia is one of our favorites. It is a flaky white fish with a sweet flavor.
This dish can be cooked in a nonstick frying pan or baked in the oven.
Add rice or couscous and a green salad and you will have a meal together faster than any pizza driver could make it to your door, and a lot healthier too!

Chili Lime Tilapia

• 4 Tilapia fillets
• zest and juice of one lime
• 2 tbsp chili powder or to taste
  
• salt and pepper
  
• butter
• olive oil

In a skillet heat a splash of olive oil and a pat or two of butter.
Sprinkle the fish all over with the lime zest, chili powder, salt and pepper.
Fry in the oil butter combination until golden brown on the outside and just cooked through. (Or bake in preheated 350F oven)
Drizzle with the lime juice and serve.

Wine Suggestion: Viognier

Cheers!

Pulled Away

First off let me apologize for not being here for the last month.

Life has become quite busy and hectic around here lately. You know how it is. Especially with the holidays approaching...
So listening to my own advice from my earlier post I have hauled out my slow cooker.
I can toss everything in there and not touch it till dinner time.

This recipe is so easy. If you don't want to make your own sauce as I have done here, you can just use a store bought bottled variety.
Buy a cheaper cut of pork such as a blade or shoulder. They are easier to pull apart and very economical.

Pulled Barbecue Pork

• 2 tsp minced garlic
• 1 cup ketchup
• 1 tbsp Worcestershire sauce
• 1/4 cup of brown sugar
• 1/4 cup of bold mustard
• 1/2 a can of tomato paste
• 1 tbsp of onion powder or 1/4 cup of minced onion
• 1/4 cup of molasses
• 1 cup of apple juice
• 1- 3 to 4 pound pork shoulder roast
  

In a bowl combine the first 9 ingredients.
Mix well.
Place the pork roast in slow cooker and pour sauce over top.
Cover and cook on low for 8 to 10 hours.
Remove and place on a platter.
With two forks pull the meat apart into shreds.
Serve on crusty buns with sauce on the side. (Skim fat from the sauce first)

Wine Suggestion: White Zinfandel



Cheers!

Easy as Pie

I have said it before, Fall is my favorite time of year.

One of my favorite things to do is to go apple picking. We were disappointed this year when our favorite orchard was not offering pick your own this year due to a bad season of rain and wind..
Has anyone else encountered this at your local apple orchards?
Thank goodness I was still able to purchase some apples as they had a few varieties on sale.

In my previous recipes I have used store bought pie crust because I have said I am not good at making my own. That is until my friend shared her pie crust recipe with me. I had no idea it could be so easy and if you own a food processor it is even easier.
This crust is the flakiest lightest I have ever had. It is so much better than commercial store bought types.
Look out, I will be making pie from scratch much more often now!
This is a wonderful alternative pie to top off your Thanksgiving dinner as it is much lighter than pumpkin pie.

Thank you Adriana for sharing your recipe with me.

Happy Thanksgiving Everyone!

Easiest Ever Apple Pie

Pie Crust Pastry

• 21/2 cups of flour
• 1 cup of cold hard butter
• 1 tbs sugar
  
• pinch of salt
• 1/2 cup or so of ice water

In a food processor add the flour, sugar,salt and butter.
Pulse until crumbly and course.
Slowly add water and pulse until dough forms a ball.
Remove and divide in half (top and bottom crust).
Wrap in plastic wrap and chill in the fridge for 1 hour or overnight.

Pie Filling

• 6 to 8 apples ( Granny Smith, Macintosh or Royal Gala are good)
  
• 1/2 a cup of sugar ( brown if you prefer a less sweet pie)
• 1 tsp each cinnamon and nutmeg. (You can use more if you like.)

Peel, core and slice apples.
Combine in a bowl with spices.
Roll out pie crusts on a floured surface with a rolling pin.
Place one crust in the bottom of a greased pie pan.
Place apples on top and cover with second crust.
Crimp or twist edges together with fingers.
Cut vents in the top to let steam escape.
If desired you can brush a beaten egg over top and sprinkle with sugar.
Bake in preheated oven at 400F for 20 minutes.
Reduce to 350F heat and bake for a further 35 minutes.
Cool on wire rack.


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!

Smokin'!

Whenever I go to the butcher or market one of the things I immediately seek out are smoked pork chops.
Once you've tried them you will be a fan forever.
The thing is however they are not an easy thing to find in our city and if you are lucky enough to find some you end up paying around 5 dollars per small pork chop.

I stumbled across gold the other day when I found a smoker box for the barbecue and hickory chips for less than half price at a local hardware store.

Smoking meats is not as intimidating as it looks. You don't even need a fancy smoker box.
Strong tin foil will do. The best foods for smoking are pork, chicken and fish.
They are lighter and less dense than beef. You can lay sprigs of herbs in the smoker box to vary the flavor. You can even get different types of wood chips such as hickory and apple wood that change the flavor of the meat as well. Once you get the hang of it you can try larger cuts of meat such as pork loin roasts and whole chickens.

So with a little preliminary planning your on your way to a smokin' good meal!



Basic Smoked Pork Chops

• 1 pkg of loin pork chops
• 2 cups of hickory wood chips
• few springs of rosemary

Soak 2 cups of chips in water for an hour or two. Place the wet chips in the smoker box or tin foil poked with holes. Place on the barbecue and heat till the chips begin to smoke (around 2 or 3 minutes). Place the pork chops on the opposite side of the side of the grill that the smoker box is.Turn off the burner under the meat. Cook medium low until chops are rosy pink and done in the center. Keep the lid closed while cooking so the smoke stays inside.

Wine Suggestion: Blush

Peachy Keen

If you have been to any type of market lately you will know that peaches are in full season right now.

This extremely versatile fruit can be used for canning, baking and incorporated into main dishes.

I have been  coming across a lot of recipes for Peach Chicken in magazines and newspapers.

I have tried a few and  haven't been too impressed with the end result. 

So I played around and came up with my own version and I think it is the best one I have tried so far.

Plan ahead for about an hour of marinating time for the flavors to really blend together.

This company worthy dish would go well with couscous or wild rice.

Perfect Peach Chicken 

• 4 boneless skinless chicken breasts
• 3 or 4 sliced peaches  
•  1 cup of orange or mango blend juice
• 1/2 cup maple syrup
• 1 tsp cinnamon
  
• 1 tbsp butter  

Divide the juice, syrup and cinnamon between two zip lock bags.

Place the chicken in one and the peaches in the other.

Marinate in the fridge for about one hour.

Remove chicken breasts and discard marinade. 

Grill on th barbecue until springy to touch and golden brown.

Pour the all the contents of the bag with the peaches into a sauce pan and heat to medium.

Add the butter and simmer stirring until liquid begins to thicken.

Serve over grilled chicken breasts.

Wine Suggestion: Riesling

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!