Steak & Kidney Pie

How do you express your love?  Hubby's birthday and I  decided to bake him a Steak & Kidney Pie.  But where do I find recipe?  Google?  No luck; called  Carolina,  the best chef we know; she can make a meal from nothing and you are licking your fingers wanting more!   Hubby used to rent bsmt from them over 20 years ago and she would bake him a pie every year for his birthday.

Verdict:

Well, I am the first to admit that Carolina is still #1 in my books when it comes to Steak & Kidney pie; although hubby wolved it down (he just loves the smell and the taste of the meat) I was disappointed as the gravy in the pie should have been a bit thicker!

Although I feel I did not meet her standard; K already tasting the meat mixture and in heaven!  When telling her after the fact she laughed and said "this is why we love to cook for him! : But hubby did admit, with love, that she did make it to perfection her very first time!  She gladly offered to make one together which make hubby grin from ear to ear which is why we love her to pieces!  But I think the fault was cooking 5 hours in crock pot vs stove so I will have to try another time:)

But that's not to say not good; meat was fantastic!  I had drained some of the juices prior to putting in the pie shell and made gravy which was awesome and leftovers will be amazing next day! My only complaint;  for the pie itself -  no gravy consistency like a true English  meat pie :(

Nope, haven't given up yet!  Next time will be even better!

Peach Jalapeno Jam

Enjoyed my breakfast this morning!  Toasted English muffin slathered with cream cheese and topped with Peach Jalapeno Jam.  Great way to start off day before dashing out the door to catch my morning train.

Ingredients:

3.5 lbs of ripe yellow peaches (I left the skin on)

1.5 c of sugar

1 jalapeno chile

7 strips of lemon peel

juice of 1 lemon

1 tsp of salt

Directions:
In a large bowl, toss peaches and sugar until well mixed.
Pour into a large strainer placed over a bowl and let stand for 30 mins.
Reserve accumulated juices for another purpose (like Peach Sangria over as a topping over ice cream)

In a large saucepan, bring peaches, chopped jalapeno chile,  lemon peel &juice and salt to a boil.
Lower heat to simmer and cook for 30 mins.

With a potato masher, lightly mash fruit.  Discard lemon peel.  Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.

Adapted from/courtesy of:  
http://www.goodhousekeeping.com/food-recipes/a15367/carlas-peach-jalapeno-jam-recipe-ghk0714/

Roasted Beet Wellington

This was the hit of the party and a great the next day!  In fact, I think I enjoyed them more (but that might actually be more for the fact that all I had to do was warm them up)  Have to admit that working with phylo makes me so nervous; so fussy and temperamental!

Will definitely attempt this dish again as it really did receive rave reviews!   

Ingredients:

2 -3 beets

1/4 c olive oil

1 t fennel seeds

1 t black peppercorns

1  3" sprig of fresh rosemary (I stole one from my neighbour's garden)

1/2 t salt

1 large leek (white and light green parts only)

4.5 c of chopped baby kale

3 cloves of garlic, minced

1/4 t peper

6 oz soft goat cheese

4 sheets phylo pastry

poppy seeds

Directions:
Preheat oven to 400
In small baking dish, toss together beets, oil, fennel seeds, pepper corns and rosemary sprig and1/4 t salt.  Cover dish with aluminium foil and bake for 45 - 60 mins.

Using tongs, transfer beets to a cutting board.  when beets cool enough to handle, slide off and discard skins.  Cut beets into bite sized pieces

In a large skillet, heat up 2 t oil.  Add leek and saute, stirring frequently, until tender (about 3 mins).  Add kale, garlic and ground pepper, chopped rosemary and 1/4 t salt tossing frequently with tongs until garlic is fragrant (1 - 2 mins).  Add 2 T of water cover and cook stirring occasionally until kale is tender.  Transfer to a large bow and let cool for 10 mins.  Add beets and goat cheese and lightly mix.

Now here's the scary part.... phylo is so fussy... but by the end of the process I think I was getting the hang of it...

take 1 phylo sheet and I placed on my cutting board (big work surface)
recipe states you should brush phylo with remaining oil mixture from beets in oven
then put a 1/4 of the mixture in bottom corner of phylo.
Fold the adjacent up diagonally into a triangle shape.
Continue folding diagonally until you reach the end of the phylo
folding over and pushing in the end of the triangles slightly
place on cookie
brush with more oil and bake until golden brown

well I had made a double batch as appetizer for my summer garden party

by the time I had made my 4 tart I was in a tizzy

worried that taking too long, phylo drying up (not good)

so... ended spraying each phylo with cooking spray (so much faster and more coverage)

and repeated process above.  This is how I will work with phylo in future. 

Cooking spray, olive oil - wonderful thing!

Per serving / 1 triangle:   391 calories
served with Kale salad on the side
Cheers

adapted from Clean Eating Jan/Feb 2017

Easy Peasy Peach Crostata

Can't believe how easy this was and how succulent and sweet the peaches tasted! 

Of course you have to serve with vanilla ice cream!  Using a ready to use deep dish pie crust; seriously only takes minutes to prepare; no excuses not to prepare!

Ingredients:  

1 lb of peaches, pitted and sliced

3 T brown sugar

1 Tcornstarch

1/3 t of ground ginger

pinch of salt

frozen pie crust

Preheat oven to 425

In a large bowl, toss peaches with brown sugar, cornstarch, ground ginger and salt.

Place pie crust on a cookie sheet.

Arrange peach mixture in the middle, leaving a 2 inch rim around the circle.

Fold border overfilling.

Bake 20 - 25 mins.

Serve with vanilla ice cream and enjoy!

Courtesy of:  
http://www.countryliving.com/food-drinks/recipes/a33434/peach-crostata-recipe-ghk0812/

Radish, Fennel & Carrot Cakes with Broccoli Pesto

Really enjoyed this meatless meal!  Surprisingly hubby did too (mind you I did have leftover chicken in fridge which I sliced up for him too)   Vegetables were all bought at the farmer's market yesterday.  Loved the pesto which complimented the flavours in the patty quite nicely.  Took an hour to make (from start to the table) but as I have more than enough for my lunch tomorrow and able to freeze some for another meal another day feel it was worth the effort.

Radish, Fennel & Carrot Cakes

Ingredients:

1/2 c flower

1 T ground flaxseeds

1 T paprika

2 t ground coriander

1/2 t salt

1/4 t pepper

1.5 c grated carrots

1 can chickpeas, drained and rinsed

1 c grated fennel

1 c grated radishes

1/4 fresh dill, chopped

zest of 1 lemon

juice of 1 lemon

3 large eggs

olive oil or grapeseed oil for the pan

Directions:
in a small bowl, mix the dry ingredients
In a large bowl, mix together carrots, chickpeas, fennel, radishes, dill, lemon zest and juice, and eggs.
Add flour mixture to wet ingredients and combine.

In a large frying pan; heat up 2 ts oil.  Working in batches of 5 at a time (using a 1/4 c measuring scoop for each pattie) place scoops in frying pan and slightly flatten to form a pattie.  Cook for 4 - 5 mins and then flip. Press to flatten and cook until golden brown.

Repeat 2 more times; making 12 -14 patties.

Freeze left overs for future use; wrap in parchment paper and place in freezer bag.  To reheat; place on a baking sheet lined with parchment paper in oven at 375 until heated through, about 15 mins.

Broccoli Pesto
2 T pine nuts
2 c steamed broccoli florets
1/2 c fresh basil, packed
1/3 c olive oil
juice of 1/2 lemon
1 T minced garlic
1/2 t salt
1/4 t red pepper flakes

Toast pine nuts in a dry plan.   Set aside.
Add remaining ingredients into a blender and blend to a thick paste
Add pine nuts and 2 - 3 T of water.
Blend into a smooth consistency (I used the smoothie setting)
Refrigerate until ready to use.


Adapted from (I really did deviate) 
Clean Eating - Jan 2017

Celebrate Summer with a Peach Tart!

I have now found my "go to" peach pie dish!!! So impressed with appearance and I really can't tell you what I loved more - the peaches or the taste of the almond pie crust (with was buttery & moist).  Not nearly as difficult as it appears and amazed as the dough needs no rolling; no fuss at all!  Passed the taste test too!   Yep, definitely gonna make this again!

 Ingredients: 

Pie Crust

8 t unsalted butter

1 c all purpose flour unbleached

3 T ground almonds

1/8 t salt

3/4 t almond extract

Filling:

3 -4 ripe peaches

1/2 cup peach reserves (made previously night)

3 T of sugar

pinch of cinnamon

Directions:  
Heat oven to 350 degrees
Melt butter in microwave
combine flour almonds and salt
add butter and almond extract; combine with fork or hands using plastic gloves
press dough into 9 inch pan (I used a glass pyrex dish)
Place in oven for 15 - 20 mins
Set aside and let cool

Meanwhile, cut peaches in half, remove pit.
Cut each half into 1/4 in slices (6 - 7 slices per half)
Line cooled pie crust with peach reserves
arrange peach slices in a circular pattern
Sprinkle with sugar and cinnamon mixture
Bake tart for 20 - 25 mins or until preserves start to bubble.
Cool on a wire rack.

Adapted from / Courtesy of:   
http://dessertfirstgirl.com/2016/07/peach-rose-tart.html

Easy Peasy Peach Preserves

Have my heart set on making a peach tart; when reading the recipe ingredient called for peach preserves; so I decided to make my own.  Googled and found a couple of recipes but either way needed to head out and get equipment required (canning pot; jars & lids, jar lifter, magnet want and "head space" measurer; good to go.  But by the time I got home, almost time to make dinner.... So I went with Lazy Peach Preserves!

Well I must say this was easy, just like promised!  And a great way to use up peaches before they start going bad - which they do very fast.  And I love the fact that I am not using any pectin and honey vs sugar.  And we love honey; calls for 1.25 cups; always have Ontario farmers market honey in stock.

Ingredients

4 pounds peaches

1 1/4 cups honey

zest of 1 lemon, thinly sliced

Simply wash your peaches
slice - I did approx. 6 or 8 per half
then place in dish
top with honey and stir
and grate the zest of 1 lemon
stir and let sit covered with plastic wrap

In the interim, home improvement day; I also bought new bedding; sheers...
then I cooked dinner; after which went to work (as I have a busy day tomorrows)
boiled jars and lids
then placed peaches in a pot and boiled, stirring constantly for at least 10 - 15 mins
placed into jars
sealed and put into warm water for 20 mins

I have to say the sound of the jars popping is music to my ears!

But the proof is in the pudding; looking forward to trying some tomorrow with my morning yogurt!

Courtesy of:
http://foodinjars.com/2013/08/lazy-peach-preserves/

Sweet & Sour Meatballs

Yum!  Will definitely be making this dish again!  Hubby loved the meatballs so much; he would like me to try as hamburger pattie.  Made 21 meatballs, I had 3; Keith had 7 and the rest I will freeze with leftover sauce for another day.  Sauce was quite nice; tasted like a gourmet ketchup.  And so happy to break open the dried shiitake mushrooms we picked up in Manitoulin Island!  The only change, I used 6 baby bok choys; next time I would use more as there really was only enough for 2 servings and I would have loved to bring this into lunch next day.

Ingredients:

1 lb extra lean ground beef

5 oz frozen chopped spinach, thawed and drained

2 green onions, finely chopped

1 egg

1/2 whole grain bread crumbs

2 t minced garlic

2 t minced ginger

1/2 t salt

1/2 t pepper

6 heads of baby bok choy, cut in half lengthwise (next time I would use more)

1/2 c of dried Manitoulin shiitake mushrooms (soaked in boiling water for 15 mins)

1/2 c soy sauce

2 t sunflower oil

1 t sesame oil

pinch of pepper flakes

1 c passata sauce

1/4 c rice vinegar

3 T pure maple syrup

2 t cornstarch

Directions:
Preheat oven to 375.  Spray large cooking tray with non-stick cooking spray.
Make a 10 in long dish using tin foil (folding up the sides to make a 2 inch border/basket)
Place tin foil on 1/2 of baking tray.

In a large boil mix together beef, spinach, onions, egg, bread crumbs, 1 t garlic, ginger, salt, pepper.
Shape into heaping 1 T balls.
Arrange so that each are in tin foil bowl/basket with each touching the pan vs on top of each other.
Bake in oven for 8 - 10 mins.

Meanwhile; place bok choy and mushrooms in a separate bowl.
in a small bowl; mix 1 T soy sauce, sunflower oil, sesame oil, pepper flakes, 1 t minced garlic.
pour over bok choy and mushrooms tossing to coat.
Remove pan from oven; arrange bok choy mixture in a single layer on remaining half of pan.
Return to oven and bake 10 mins.

Meanwhile, in a small bowl, whisk together passata sauce, vinegar, maple syrup, cornstarch and 3 T soy sauce until smooth.

Remove pan from oven, pour tomato mixture over meatballs and stir.
Stir/flip bok choy mixture.
Return to oven and bake for 5 to 8 mins
Divide bok choy mixture between 2 plates
add meatballs and drizzle with sauce.

Save remaining meatballs and sauce to freeze for another day.

4 - 6 servings
267 calories per svg

Adapted from Cleaneating May 2017

Gingery Chicken & Vegetable Stir Fry

By the end of the work week; that last thing I want to do is to slave over a hot stove.  Really just want to get home and relax!  This dish is so easy & oh so good!  And within 20 minutes; you are ready to dig in! Generally serve with a packet of Uncle Ben's whole wheat Bistro Rice.

Ingredients:

2/3 c chicken broth

3 T oyster sauce

1 T soy sauce

1 T cornstarch

4 t sesame oil

1 lb skinless, boneless chicken breasts, cut into thin strips

1 (12 oz) bag of fresh or frozen stir-fry vegetables (broccoli, red pepper, carrots, sugar snap peas)

1 T grated peeled fresh ginger 

Directions:

Whisk together broth, oyster sauce, soy sauce and cornstarch in small bowl until smooth.

Heat large non-stick wok over medium high heat.  Pour in 2 t oil and swirl to coat pan.  Add chicken and stir fry until chicken is brown and cooked through (about 4 mins).  Transfer to plate.

Heat remaining 2 t oil in same pan.  Add vegetables and ginger; stir fry until vegetables are crisp tender (about 2-4 mins).  Add chicken to pan.  Re-whisk broth mixture and add to pan.  Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute.

serves 4  (1 cup)
227 calories per serving / PointsPlus 6
courtesy of Weight Watchers- What to cook now

Tuna & Tomato Ceasar Salad

Got home late; really late; got on the train to Stouville by mistake.  Thankfully realized before I was out of the city.  This dish very light and only 20 mins to make!  Have to admit that hubby when pressed, admitted it did taste like "diet food" but as he had a late lunch; this fit the bill for the night.  Promised my niece I would post before end of night.

Ingredients:

2 T lemon juice

1 T olive oil

14 t Dijon mustard

1 garlic clove, minced

1 canned anchovy fillet, minced

pinch of salt

pinch of black pepper

2 c cherry tomatoes, halved

1 large head romaine lettuce

2 tins of solid white tuna packed in water, drained

grated parmesan cheese

Directions:
Whisk together lemon juice, oil, mustard, garlic, anchovy, salt and pepper in a large bowl.
Add tomatoes, romaine, tuna (and croutons if using)
Toss to coat.
Plate salad in bowls and top with grated parmesan cheese.

courtesy of weight watchers - what to cook now
given to me from my dear niece as thank you gift when staying over for a week some time last year
per serving;  2 cups; 184 calories or point plus value 5

Moroccan Chicken & Vegetable Soup with Chickpea Croutons

This soup warms both the body and the soul.  Really enjoyed today as the office was freezing due to the a/c being so high.  Soup freezes well.  Makes enough to save for a rainy day.

Ingredients:

2 T coconut oil

2 stalks of celery, diced

1 carrot, diced

1 yellow onion, diced

1.25 t ground turmeric

3/4 t ground ginger

3/4 t ground cinnamon

1/2 t ground cumin

pinch of black pepper

1 can of unsalted diced tomatoes (18 oz)

1 t salt

2 sweet potatoes, peeled & diced

6 c low sodium chicken broth

2 c shredded or diced cooked chicken breast

1/4 c chopped flat leaf/Italian parsley

1/4 c chopped cilantro

3 c lightly packed fresh spinach leaves

Directions:
In a medium stock pot, heat coconut oil.  Add celery, carrots and onion.  Cook until tender (about 6 mins).  Add turmeric, ginger, cinnamon, cumin and pepper.  Cook 1 minute, stirring.  Add tomatoes and salt.  Cook until fragrant (about 2 mins)

Add sweet potatoes and broth; bring to a boil.  Reduce heat to low and simmer, covered, for about 20 mins or until potatoes are tender.

Add chicken, cilantro and parsley.  Heat through.  Stir in spinach.

Top each serving with chickpeas.

Enjoy!

Roasted Chick Pea Croutons

Ingredients:

1 can of cooked chickpeas, drained, rinsed

pinch of salt

1.5 T coconut oil

pinch of salt

1/4 t ground cumin

1/8 t ground cinnamon

pinch of ground ginger

Directions:
Preheat oven to 400 F
Place chickpeas on parchment lined baking sheet.  Roast for 20 mins.
Add oil and pinch of salt.  Toss
Return to oven and roast for 15 - 20 mins longer or until golden brown.

Turn oven off.  Toss chickpeas with remaining spices.  Return to oven with door closed and heat off for 1 hour.  Set aside to cool.

I enjoy a handful from time to time as a quick protein snack.

Courtesy of Clean Eating Magazine; Feb 2017

Prince George Spinach Salad

This spinach salad makes a rave-review lunch, light supper or dinner appetizer.   This salad has been in my collection for years and never fails to disappoint.  Surprising how filling it really is!  Of course my manly man's main is a steak; of which I may only take a bite as this salad is enough to satisfy me! 

Ingredients

4 slices lean bacon
8 cups baby spinach
1-1/2 cups thinly sliced mushrooms
1/2 cup thinly sliced red onion
1 oz Parmesan cheese
2 hard cooked eggs, quartered and sliced

Creamy Balsamic Dressing:

1 clove garlic, minced
1/4 tsp each salt and pepper
2 tbsp. balsamic vinegar
1 tbsp. prepared pesto
1 tbsp. honey
1 tbsp. mayonnaise
2 tsp  Dijon mustard
1/3 cup olive oil
2 tbsp.shredded fresh basil

Preparation:

In bowl, whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. Stir in shredded basil.

Cut bacon crosswise into 1/2-inch (1.25 cm) strips and fry in skillet over medium heat until crisp; drain and pat dry on paper towels.

Place spinach, bacon, mushrooms and onion in large bowl.

Add dressing; toss to coat evenly.

With vegetable peeler, shave Parmesan into thin curls. Arrange over salad with eggs.

Servings 4 - 6 (depending on whether main or side)

Do not know where recipe originated from.

Napa Cabbage Slaw with Grilled Chicken

A refreshing change!  And leftovers were great for lunch next day; the only change I would make to recipe:  marinate chicken in teriyaki sauce for 60 mins prior to grilling on bbq.   This would enhance/marry with the flavours in the soy vinaigrette. 

Salad quite filling and for vegetarian fare, skip the chicken and add additional almonds to make a satisfying meal.

Soy Vinaigrette

2 T olive oil

4 t rice vinegar

1 T soy sauce, light

2 t sesame oil

pinch of salt

Napa Cabbage Slaw

1 lb chicken breasts, skinless, boneless

4 cups of shredded Napa cabbage

1 carrot, grated

1 sweet red pepper, thinly sliced

1 celery rib, thinly sliced diagonally

1/2 English cucumber, halved and sliced

2 green onions, thinly sliced

1/3 c sliced almonds, toasted

In a large bowl, whisk together Soy Vinaigrette ingredients, set aside.

Place chicken on bbq grill and cook to desired doneness (turning once)

Meanwhile, in a large bowl, add cabbage, carrot, red pepper, celery and green onions in a large bowl.  Toss with vinaigrette.  Top with chicken and toasted almonds.

Yum! 

2 large dinner servings and enough for lunch next day.

courtesy of Cdn Living - Fresh & Tasty Salads

Veggie Pizza with Cauliflower Crust

Couldn't wait to try this dish; looks so appealing!  Found the idea of a cauliflower crust irresistible.  I have to admit I enjoyed it but not a hit with the hubby; in fact he only took a couple of bites and then opted to throw some chicken nuggets in to the oven for his dinner.  My only issue was that the crust was not something that you could pick up; had to use knife and fork.  which makes me wonder, did I cook it long enough in the oven?  Total time to make is 1 hour; and really if I had used a pita would have only taken 20 mins....

Ingredients:

1 cauliflower, roughly chopped

2 t olive oil

1/2 c mushrooms, cremini pre-sliced

1/2 c red pepper, thinly sliced

1/2 c basil, thinly sliced

1/4 t pepper

1/8 t salt

3 garlic cloves, minced

2/3 c shredded mozzarella cheese, part skim

2 large egg whites

2 T parmesan cheese

1 plum tomato, sliced

2/3 c spinach greens

Preheat oven to 375

chop up cauliflower and place in food process (in batches) until finely chopped.
divide in half and transfer 1/2 to a baking sheet lined with parchment paper; repeat with other half (total 2 baking sheets).  Bake at 375 for 25 mins stirring once.  Cool.

Increase oven to 425

Heat a skillet with med high heat.  Add 1 t of oil to pan; add mushrooms and bell pepper.  Saute until tender.  Set aside.

Place cauliflower in a clean kitchen towel.  Squeeze until dry.  Combine cauliflower with 1 t of oil, 1/4 cup of basil, salt, pepper, garlic, 2 oz mozzarella cheese, egg whites and parmesan cheese.  Press cauliflower into 2 (8 inch) circles on a baking sheet lined with parchment paper.  Coat with cooking spray.  Bake for 20 mins or until brown. 

Remove from oven and top each with mushroom mixture, tomatoes, spinach, remaining basil and remaining mozzarella cheese.

Bake for 7 mins.

Pizza will slide off parchment paper quite easily to serving plate.

Serves 2; 1 pizza per person. 
350 calorie per serving

Courtesy of cooking light - carb conscious cook book

Smoked Trout Salad with Horseradish dressing

Enjoying our bounty from Manitoulin Island - Smoked Trout - which we adore!  Want to enjoy/savour every bite so did not want to mask the taste and use as a dip or covered in mayo on a sandwich.  Decided to make a salad; googled and came up with this...

Dressing: 
3 T of sour cream
3 t of olive oil
4 t horseradish
4 t of chopped fresh dill
1.5 t white wine vinegar

Mix together in a small bowl.

Salad: 
4 c arugula
1 fennel bulb thinly sliced and chopped
1/2 large red onion, thinly sliced
1 1/3 cup of smoked trout, broken with your fingers

Place arugula, fennel and red onion in a bowl.  Add 3 t oil oil and 1 t white wine vinegar.  Toss.

Divide salad ingredients between 2 plates.
Top with smoked fish.
Drizzle horseradish dressing over and serve.

2 servings; approx. 260 calories

Found dish so refreshing and filling!  Next time may try with watercress & pea shoots and serve as a starter vs a main course entrée.