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!

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!

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!

Soul Food

Everyone loves the creamy dish Risotto. It is one of the most popular rice dishes.

This is a twist of that dish using barley instead of rice.
The result is a comforting satisfying dish unlike any other I've had.
Perfect after being out on a freezing cold winter day.

Just be sure not to rush the process of adding the broth to the barley. It takes time for the grains to release the starch which makes for the creamy texture.
This risotto can be served as a main course or as a side dish.

Once you tuck into this you will have to agree this is the ultimate comfort food.

Smokey Barley Risotto

• 8 cups of chicken or vegetable broth
  
• 4 slices of bacon diced
• 1/4 cup diced pancetta
• 1 onion diced
• 2 tsp minced garlic
• 1 cup of pearl barley
• 1 tbsp thyme
• 1/2 cup of white wine
• salt and pepper
• fresh parsley
  
• 1 cup of grated Parmesan cheese

Heat the chicken broth over medium heat in a pot.
In a wide sauce pan fry the bacon and pancetta until lightly crisp. Pour off most of the fat.
Add the onion and garlic and cook until soft.
Pour in the barley and stir well for a few minutes to coat every grain until they are lightly toasted.
Pour in the wine and stir quickly as the barley 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 barley before adding the next cup.
Repeat this process until the barley is tender and creamy. This process takes about 45 minutes.
Taste often to determine the tenderness of the barley.
Add the cheese and herbs and season with salt and pepper to taste. Garnish with the fresh parsley.
Serve immediately.

Wine Suggestion: Chardonnay

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!

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!

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!

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!

Dream Dream Dream...

Here we are, smack in the middle of the dreary cold days of winter.

Are you dreaming of warm summer weather and craving a fruity summery type meal about now?
Unfortunately it is going to be a long time until those days are here.
Don't despair , this dish will have you thinking you are in the sunny region of Morocco with the sweet apricots, honey and exotic spices.

You can use chicken breasts or legs instead of the thighs if you prefer.
Cous Cous is a very tiny pasta grain made from wheat available in the rice section of your supermarket. It comes in white or whole wheat, I prefer the latter.


Moroccan Style Apricot Chicken with Vegetable Cous Cous.

• ~ olive oil
  
• 1 package of chicken thighs
• 1 tsp garlic
• 1 small onion diced
• 1 tbsp honey
• 1 tsp each of cumin, coriander and cinnamon
  
• 1 cup of dried apricots cut in half
  
• 1 cup of chicken broth

In a large frying pan heat the oil and add the onion and garlic.
Cook until softened.
Add the chicken and brown on all sides.
Add the apricots, broth, honey and seasonings.
Combine well and bring to a low boil.
Reduce heat to medium, cover and cook for about 20 minutes and then remove cover and cook until chicken juices run clear when pierced and sauce has thickened.




Vegetable Cous Cous

• ~ olive oil
  
• 2 cloves of garlic minced
• 1 small onion diced
• chopped vegetables of your choice (carrot, red bell pepper or peas)
• 1 cup of cous cous
• 1 1/2 cup of chicken broth
• 1 tsp parsley
• salt and pepper
  

In a pot heat the oil and add the garlic, onion and vegetables.
Cook until softened.
Add the broth and heat to boiling.
Remove from heat.
Stir in the cous cous, cover and let stand for 5 to 10 minutes.
Fluff with a fork and add the parsley.
Mix well season to taste and serve .





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!

On The Side

This is one of my signature side dishes.
I often get asked to prepare it at the homes of friends and families.
The secret is to let the mushrooms cook slowly over low heat. That way the mushrooms have time to soak up the sauce.
This side dish is wonderful as a topping for grilled steak or mashed potatoes.

Skillet Mushrooms in a Red Wine Reduction

• 1 pkg of fresh sliced mushrooms
• 1/2 cup red wine
• 1/4 cup worcestershire sauce
  
• 1 tbsp cracked black pepper (or to taste)
• 2 tbsp butter

In a skillet over medium heat melt the butter. Add mushrooms and cook until softened.
Add the wine, worcestershire sauce and pepper.
Reduce heat and simmer until liquid is reduced by half (about 15 minutes) stirring occasionally.
Spoon over steak or vegetables.




Cheers!