LCBO- Food and Drink- Spring 2012

 Food and Drink Magazine from LCBO has an amazing Braised Short Rib Recipe.  We made a few alterations, as I wanted to keep the meat on the bone.

You need to start this recipe a day or two ahead of time, as the Short Ribs soak in a wine sauce for at least 24 hrs, then seared and slow cooked. We happened to serve ours on top of a horseradish whipped potatoes, and oven roasted beets, carrots and squash, with arugula for some colour. It was SO good!

iPhones take pretty good pictures too!

We had to serve it with a wonderful bottle of French wine we have been saving in the cellar for a few years, as the meal was worthy of it.  What a great night.  Everything was so good!

Tonights Dinner

I've got my salad all ready, still in the colander, so I don't dirty another bowl...yes, I will admit it. I am lazy that way!

Just romaine, edamame, carrots, celery, and tomatoes.

I like to keep my salmon simple. White wine, lemon, pepper, sea salt and whatever herb I have on hand. Tonight it is cilantro.  Either bake it, or better yet, cedar plank it on the BBQ.

I looked  in my fridge and my peppers were starting to lose their crispness, so I decided to stuff them with a black bean, rice and green pepper mixture, with Costa Rico Salsa, and cheddar cheese, to grill as well...

Left over turkey

Put your leftover turkey in a large pot, add some broth, tons of veggies, fat free cream cheese, thyme, sage, cook until starts to thicken ( add gravy thickener-flour) if needed.  Put into a dish, put some reduced fat Pillsbury dough on top and bake. Garnish with cranberry sauce. YUMMY post Christmas meal.

I freeze a bunch of these without the topping ( dishes are from the dollar store) , cover well- freeze and then pull out to defrost for the day, and add the dough before baking.

Yummy, Healthy FOOD!

I am loving Salads these days, but I need to kick them up a notch, so I add as many different veggies as I can. Pumpkin seeds, goats cheese ( light) , quiona for added protein, and put some oven baked ( in wine and lemon) Arctic char on top. Drizzle with a good Balsamic Vinegar instead of any oils and voila! Great lunch or light dinner.

I love using Turkey Sausage ( the spicy ones) any way I can.  It never tastes like health food, as it is flavourful, rich and creamy in a sauce. I take it out of it's casings, and saute it, add as many different veggies as I can- today it was mushrooms, red and green peppers and a can of diced tomatoes. I thickened up the mixture and added creaminess by adding fat free cream cheese and fat free sour cream near the end.  Served on extra high fiber penne. Delish!

A fun little healthy appetizer- Tiny little pumpernickel rounds, with fat free cream cheese, dash of dill seasoning, smoked salmon, a large caper and zest of lemon rind.

Stuffed Pork Tenderloin, Pesto Potato wedges and Festive Salad

Grab a tenderloin and make a slice down the middle-

Stuff away! I chose Sun dried tomato, goats cheese and balsamic vinegar

 Then I thought I'd dice up a pear, a pomegranate and some onion to make a chutney to bake over it for extra flavour.

now I need something to go with it- something SUPER easy, as I don't feel like doing much---something that can bake at the same time- OH! Slice up some potatoes, and coat them in store- bought PESTO!

* make sure you put the pesto on liberally- I didn't and they could have used more*

Clean out your fridge- make a salad- this one? Romaine, pomegranate, orange, carrots, and almonds.

Bake the pork in white wine and the potatoes on a cookie sheet until done.

Not a bad end result- It was quite tasty and I put it on a " healthy list!"

Healthy Shepherds Pie to order!

I love to make individual dishes, so the meat lovers can get more meat, the veggie lovers get more veggies, the hot sauce lovers get it hot, etc...

So I cooked up some extra lean ground turkey and beef. Seasoned it lightly.
Made some mashed potatoes- we always add a bit of fat free cream cheese, shredded cheese, fat free sour cream , garlic, and a dash of bacon bits to ours.

Then I assembled them. Load them up with the veggies they prefer, the sauces they like, and put the potatoes on top.  It was a great hit at dinner- Everyone loved theirs. Next time I am going to make double and freeze them for a busy crazy day.

Marshall's meat lover one.

and mine- a bit healthier- full of broccoli, mushrooms and less meat!  ( not their idea of a good meal!)

Healthy eats- then week-end splurge!

Egg Whites , my home-made flax seed bread, salsa, sour cream, cheese and grapes. YUM!

head to the gym...

Have an apple after..

then a packed to go- great lunch! Protein!

Quinoa Indian salad, turkey sticks, egg, skim cheese, and grapes.

but the week-end?

Marshall's 12th Birthday- his request!?  Alan's " Cardiac Burgers!"  Two West Grey Beef patties grilled, served on a garlic grilled bun, with  Salt Lake city " fry sauce, fried egg with gooey yolk, lettuce, home-made dill pickles, bacon, Swiss and cheddar cheese. TO. DIE. FOR. Literally!

and another one of his favourites the following night- Bacon Wrapped Filet mignon, with herbed butter on top, twice baked stuffed potatoes, garlic bread and garden salad.

Yes, the kid likes his meat and grease!

All in moderation, right!?

Roasted Chickens X 2 = 3 different meals!. + 2 gifts = multi-tasking at it's finest!

On Sunday we decided to roast two chickens on our Green Egg . Two of them so we would have leftovers for the meals to come. It worked out pretty great actually...

First night- Roasted Chicken with grilled Ontario peaches and goats cheese salad.

they weren't sitting very lady like....

 My new fun thing to bake is bread. Fancy breads...I made a double batch and stuffed them with provolone cheese ( lots of it!) shaped into a ball, added fresh basil leaves and cherry tomatoes from the garden, sea salt and garlic butter on top. OH! so good.

I made up two of these baskets. One as a Hostess gift ( my friend was having us over for dinner) and one for an older neighbour.  I got little jars from the dollar store and made my own butters. Maple Butter and fresh Herb butter)

I put it all in a basket, lined with a new fall dish towel, and wrapped it up with a THANK-YOU!  I thought it turnd out kinda cute...

OK! so back to the chickens. Dinner.

While the grill was still on and the chickens resting, I grilled my sliced peaches...added them to Arugula, sliced tomatoes, and goats cheese. Drizzled with a salad dressing I made from grated orange juice, ginger, garlic, balsamic glaze and olive oil.

it came together quite nicely out on the deck ..then...

The Canadian Navy Ship- heading into our town.

9-11 No less?

No worries, it was there for a casual visit to show kids the ship, learn more about the Navy...

GOOD night.

GOOD Morning- Alan always makes me a great breakfast. My eggwhite, veggie omelette, he loves beans and rice from ( thanks to our Costa Rica Trip) and my dark rye toast. Fat free salsa and fat free sour cream with my hot coffee. I LOVE HIM.

Now our next dinner- Left over chicken. I roasted cubes of squash, added it to a chicken salad with the left over greens, tomatoes, and cheese curds I happened to buy that day. Served with bread. VERY good, as it was a hot night.

Night #3  Skinny Chicken Enchilada's. My kids favourite.

( AND I made an extra one to put in my freezer for another day) MOM!? are you reading this- they are in the small freezer if you want them.

I used the left over shredded chicken, with sauteed onions, garlic, tomato sauce,  black beans and enchilada sauce in a pan. Added all the funky spices I wanted to heat it up...cilantro as well. Rolled in a whole wheat wrap.  Put remaining sauce on top, lots of really old cheddar, for extra flavour.  Baked one, froze another one for another day. Top with cilantro and sour cream.

The family loved it.

Notice- water now. It's a week night! I am trying to limit my wine consumption---but I miss it, so I put my Perier in a wine glass! ha!

Now, I think we will be having a DIFFERENT kind of meat tomorrow night...as much as I LOVE chicken, this is getting ridiculous!

Clean Healthy Eating

My husband and I are really trying hard to stay healthy this summer. Not that we weren't healthy in the past, but we certainly had room for improvement.  Our plan?

Boot camp 2-3 times a week
Tennis
Bike rides
Kayaking
Spin Class ( I am teaching)
Weight Training  and loooong walks with our pooch.

During the week we focus on HEALTHY eating...low fat, high nutrients, lower carbs, no wine, * or less of it! ;-) * 


Tonight, I am experimenting with this dish
.

What shall I call it?  ummm...How about " HEALTHY Eggplant/Spinach Moussaka Lasagna!"  ha!

I peeled and sliced an eggplant.  Put on paper towels and salted each piece to remove the bitterness. Rinsed off the salt after 10 minutes.

In a frying pan I sauteed lean ground chicken.  Due to the zero fat, it needed tons of flavour, so I added minced onion, lots of garlic, a little salt and pepper, oregano from the garden, basil and cinnamon to give it a "Moussaka" taste...

I put some tomato puree from the jar on the bottom of the dish. Layered it with eggplant instead of lasagna noodles. Placed some meat mixture, fresh spinach, a little bit of mozzarella, and then another layer of all of above. Feta cheese on top.  Will bake this tonight and see how it goes! 

Marshall's Jerk Chicken with Mango Salsa

My kids love to cook- This is one of Marshall's specialties that he cooked for us last night.

Jerk Chicken with Mango Salsa

Ingredients:

2 Tbsp vegetable oil

3 Tbsp brown sugar

1 1/2 tsp salt

3/4 tsp ground cinnamon

1/4 tsp dried thyme

1/4 tsp ground allspice

1/8 tsp ground Cayenne

pepper

4 boneless , skinless chicken breads or thighs ( we prefer thighs)

Mango Salsa:

1 large  peeled Mango cut into small pieces

1/4 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

1 tsp minced jalapeno

1 Tbsp limee juice

salt and pepper

1. In medium bowl mix together oil, sugar, salt cinnamon, thyme, allspice and cayenne. Add the chicken and toss to coat. Arrange the chicken on the prepared  broiler pan. Scrape any remaining spices from the bowl and put on chicken.

2. Broil 6 minutes on high.  Turn chicken over and broil until browned. About 5-7 minutes. Serve hot with Mango Salsa on top.

DELICIOUS! 

He was taking ALL of the credit....



Vegetarian Moroccan Stew

We were having my husband's Surgical Resident over for dinner the other night. It was last minute, I had a busy day planned and all I knew was it had to be easy to make, and Vegetarian ( she doesn't eat meat)

I called my friend Mindy...and she sent me this recipe.  I was SO impressed. Amazing dish, full of good for you stuff!  Easy to make and full of flavour.  I had to share it.  I did a little research on it, as it is also featured in " Crazy Plates" a cookbook for healthy, low fat meals.  No wonder, it is really good.   I sent the small amount of leftovers to work with her the next day...she was pretty happy about that.

Rockin Moroccan Stew

Ingredients:

4 cups of whole un-chopped brown, small cremini mushrooms ( smallest ones you can find)
3 celery stalks, chopped
1/2 large green pepper, chopped
2 cloves of garlic-minced
3 cups vegetable broth
3 cups chopped cubed yams
1 can diced tomatoes- larger can
1 can of garbanzo beans/chick peas
2 cups of your favourite pasta sauce
3 tsp grated fresh ginger root
2 tsp ground cumin
3 tsp curry
3 tsp coriander
2 tsp chili powder
salt and pepper to taste
( play with the spices, add more or less if you need)

Peanut butter and cilantro ( add at the very end)

1. Saute the mushrooms in a large pot, add celery, pepper and garlic, saute until tender.
2. Add broth and remaining ingredients. ( minus peanut butter and cilantro) Cook until yams are done ( close to an hour) simmering.
3. Add 2 tbsp peanut butter and a bunch of cilantro chopped. Stir.

Can be served over rice or potatoes with fresh bread.

 Optional: I have seen a few recipes that add raisins....and a dash of lemon juice as well. That is up to you.

What's for dinner on this cold night? Mini Turkey Meatloafs with Mushroom/Madera Sauce

courtesy of one of my favourite Chefs- Michael Bonacini


3 cups ground turkey breast


2 cloves garlic, finely minced

1 medium Spanish onion, finely diced

1 tbsp Dijon mustard

1/4 tsp freshly chopped thyme

1 whole egg, lightly beaten

1/4 cup milk

1/2 cup bread crumbs

1 tbsp Worcestershire sauce

Splash of vegetable oil

Salt and pepper to taste

In a small frying pan over medium high heat, gently cook the diced onion and garlic in a splash of vegetable oil until soft and tender, about four or five minutes. Once cooked remove from heat and allow to cool.
In a large mixing bowl, place the ground turkey, egg, milk and breadcrumbs. Season well with salt and pepper.
Add the cooked and cooled onion and garlic, followed by the Dijon mustard, Worcestershire sauce and mix thoroughly. You may wish to fry a little of the mixture up in the pan to taste and check for seasoning.
Once satisfied that the seasoning is correct, divide the mixture into six or eight muffin piece sizes and place into a lightly oiled muffin pan. Bake in a pre-heated oven at 350F to 375F degrees for approximately 35 to 40 minutes.

Serves 6 to 8.

Mushroom Sauce

2 cups mushrooms of your choice, sliced and diced
1/2 cup chicken broth
1/4 cup Madera
1 tbsp butter
Splash of olive oil
Salt and pepper to taste

In a frying pan over medium-high heat, begin to sauté the mushrooms in a splash of olive oil, stirring and seasoning with salt and pepper.

Once the mushrooms begin to soften, add Madera and reduce by half.

Add the chicken broth and reduce by half.

Remove from heat, add the butter to enrich your sauce and serve.




I always make double, serve it on mashed potatoes and then freeze the left over meatloafs for another day.  One of my favourite recipes, and pretty healthy too!

Healthy Version of Moussaka

Lovely to make ahead...

and after---lovely to eat!

I love Moussaka, but not a huge fan of the fat content. I will be in a bathing suit in a few days, so this is  my healthier version! Enjoy.

Ingredients:

2 medium eggplants, peeled and cut into 1/2 inch thick slices

1tsp salt

Cooking Spray

1 lb extra lean ground chicken

1 small onion- chopped

2 garlic cloves- minced

1 can of tomato sauce

1/3 red wine

1/2 tsp oregano

1/2 tsp cinnamon

1 large egg white, beaten

1 tsp dried parsley

1/4 cup grated fresh Parmesan.

Bechamel Sauce ( light version)

 3 cups skim milk

1/4 cup corn starch

3 large eggs, lightly beaten

1/4 nutmeg.

Fresh Parmesan for top.

Preheat oven to 350F. Place eggplant on paper towels and sprinkle with salt on both sides. Let stand for 15 minutes and then rinse and pat dry.

Spray non-stick frying pan with cooking spray, saute eggplant over medium high heat until lightly browned on each side.  Place on paper towels when done.

In the same pan, saute chicken, onion,  and garlic until meat is cooked through and onion is tender.  Drain any fat ( there shouldn't be much - if any) Stir in 1/2 cup of tomato sauce, wine, parsley, remaining salt, oregano and cinnamon. Simmer for 10 minutes.

Stir egg white into meat mixture, constantly, mix well, Cook for 1 minute.

Pour remaining tomato sauce on bottom of 9X13baking dish. Place 1/2 of the eggplant slices on top of the sauce, then spoon the meat mixture on top.  Place another layer of eggplant. Sprinkle with Parmesan cheese.

Put milk cornstarch and eggs  in sauce pan. Cook over low heat, stirring constantly with a whisk until thickened. 8 minutes. Remove from heat. Stir in Parmesan , nutmeg, season with salt and pepper to taste.

Pour Bechamel sauce over the Moussaka and  bake when ready ( can be stored in the fridge over-night)  Bake until bubbly and set. Approx. 30-40 minutes.



Steph's Make Ahead- All in 1 Chicken Dinner

My Recipe Submission! :-)




give it a try! My family thought it was pretty good. I liked that I only had ONE dish to cook at ONE time, that I could MAKE ahead! 


perfect!

Leftovers...make it a whole new meal!

Slice up some ripe avocado, with segments of grapefruit as your salad...

With the left over ingredients from my new chicken dish..( Artichokes, roasted red pepper, herbed goats cheese, spinach, and whatever you happen to have..( me? Mushrooms and peppers) saute in garlic and wine

put these healthy noodles in  a bowl of boiling water for 2 minutes..Yup! that easy!

 toss together and enjoy a heart friendly, healthy meal ( using leftovers!)

Beef/ Vegetable Stew in Bread Bowls

I have been making this stew for years. I have never followed a recipe and tend to just use what I have around the house.  My husband loves this stew, but I thought he was just being polite all these years. It's JUST Stew. What is the big fuss? But he swears it is the BEST stew out there..and thought I should share the recipe.

ok, but this is going to be hard? I don't  measure anything and I add a bit of this, a bit of that...etc...

Not a huge fan of this picture, it isn't normally "  muddy" looking like that?

Beef/Vegetable Stew  in bread bowls.   this serves my family of 4 with lots of yummy leftovers. It tastes even better when heated up again.

1. Make your bread dough in your bread machine...hit START!

Ingredients:
4 Tbsp oil
1.5 lbs stewing beef
3 large potatoes, peeled and diced.
3 large carrots
1 cup of quartered mushrooms or while mini button mushrooms
1 bottle of dry red wine
2 cans of diced tomatoes in their liquid
1 cup flour, seasoned with all the herbs you like! 
salt and pepper.
 ( any left over vegetables in the fridge)




2. Add 2 Tbsp of oil in the bottom of a good pot.  This is mine. It is used all the time. A good investment.

Place chopped onion in hot oil and cook, until softened, set aside.

Put seasoned flour in a plastic bag. ( I am all over the map with this one. I think I add a good tsp of salt, 2 tsp black pepper, 1 tsp. oregano, 1 tsp basil,  2 tsp cayenne, 2 tsp garlic powder, anything you like!   You can't go wrong, just don't add something weird like Lavender  or cloves!

Toss your bite sized beef in the seasoned flour until coated. Add to HOT oil and sear the outsides of the meat, but don't cook through. You may need to do this in batches.

 Return onions to pot, then add 2 cans of diced tomatoes with their juice. You want to completely cover the meat and have it slowly simmer all day in a liquid. Never let it dry out, keep it on a low, but bubbling heat for as long as you have. Minimum 2 hrs. This is not a quick, after work type of meal, but the leftovers are!

At this point your bread machine is beeping. The dough is ready. Let sit to rise until you have the time to roll it out.

Divide into balls ( depends on how much dough you made) 

Roll into rounds. Put small bowls upside down on a cookie sheet.  Spray with Pam. Place dough on top to shape the " bowl". Bake at 375C until lightly brown. Again, I am SO bad with time...just watch it!  Maybe 20 minutes? or less?

Keep adding wine to keep the stew covered. Cover the pot and let simmer for an hour or two. Have a glass of wine, while admiring your stew and bread bowls baking.... stir occasionally as you check on it for liquid. Meat should  be covered.

Add potatoes, carrots, mushrooms, and any other chopped  ( stew type) vegetable you have  ( I have added zucchini  , peppers as well) 1 hr before you want to eat it. Add more wine to make sure everything is covered in liquid.

Serve when potatoes are starting to fall apart...

In those cute little bread bowls you made!

Enjoy!



Steph's Make Ahead- All in 1 Chicken Dinner

" Steph's RELAXED, gourmet all in one Chicken"
 or

Steph's Easy- Prepare ahead, ready when you are, ALL in ONE chicken!

6 boneless skinless chicken thighs

6 slices of prosciutto

6 slices of herbed goats cheese

1 small jar of roasted peppers in oil ( or make your own)

1 small jar of artichoke hearts

1/4 cup pistachio nuts , shelled and chopped. ( or pecans, almonds, walnuts)

1/2 cup fresh spinach leaves

12 small baby potatoes

2 cloves of minced garlic

baby carrots

1  chopped pepper- red

Any chopped root vegetables of your choice

1/2 cup white wine ( or more so chicken doesn't dry out)

2 Tbsp Olive oil to drizzle on vegetables and potatoes before baking

salt and pepper to taste

1. Place a slice of goats cheese, spinach, roasted pepper, artichoke heart and tsp. of nuts on each chicken breast.

2.  Wrap prosciutto around  each chicken thigh and place in a large baking pan.

3. Place root vegetables and mini potatoes all around chicken.  Splash with wine, salt and pepper and minced garlic.

Leave in refrigerator until ready to bake. Can be made 24 hrs ahead of time. Put in a 375F oven and bake for 1 hr until ready...poke potatoes and make sure they are tender.

BEFORE:

AFTER:

PLATED:

My husband came home from work tonight...still on-call, the kids smelled the house and were excited.  11 and 9 yr olds ate every last bite.

So easy, I love make ahead dishes, as I love to enjoy my company and only have 1 dish to clean!