Saturday, 21 April 2018

Five-Spice Turkey Cutlets with Sichuan Noodle Salad

A new way to have turkey,  or chicken if you prefer.  I really enjoyed this noodle salad with broccoli.  From Food and Drink Magazine Autumn 2016

2 cloves garlic, finely grated on rasp
1 tbsp (15 mL) finely grated ginger
2 tbsp (30 mL) tahini paste
2 tbsp (30 mL) smooth peanut butter (not natural)
1 tbsp (15 mL) light brown sugar, packed
¼ cup (60 mL) soy sauce
3 tbsp (45 mL) rice vinegar
1 tbsp (15 mL) sriracha sauce, or to taste
3 tbsp (45 mL) sesame oil, divided
1 bunch broccoli
12 oz (375 g) fresh chow mein noodles
2 green onions, thinly sliced

1½ lbs (750 g) boneless skinless turkey breast, sliced ½ inch (1 cm) thick
1 tbsp (15 mL) salt
1 tsp (5 mL) Chinese five-spice powder
Vegetable oil for brushing

1 tbsp (15 mL) toasted sesame seeds
1 hot red chili pepper, thinly sliced
1 cup (250 mL) loosely packed cilantro leaves
1 For the noodle salad, whisk garlic, ginger, tahini, peanut butter and brown sugar in a mixing bowl. Gradually whisk in soy sauce, vinegar, sriracha and 2 tbsp (30 mL) sesame oil until emulsified. Set aside.

2 Cut the broccoli into small florets. Peel stems and cut into julienne. Cover and refrigerate stems.

3 Bring a large pot of salted water to a boil. Add broccoli florets. Cook until al dente, 2 minutes. Transfer with a slotted spoon to a bowl of ice water. Cool, drain and dry on paper towel.

4 In the same pot of water, cook noodles according to instructions on package—they should only take a few minutes. Drain in colander. Run cold water over noodles, tossing with tongs, until cool. Drain again. Transfer noodles to a large mixing bowl and toss with remaining 1 tbsp (15 mL) sesame oil.

5 Add broccoli florets, stems, green onions and enough dressing to generously coat. Mix and refrigerate until ready to serve.

6 Preheat barbecue to high.

7 Place turkey cutlets on baking tray. Mix salt and five-spice powder in small bowl. Season turkey cutlets to taste with mixture. Brush lightly with vegetable oil.

8 Clean and oil barbecue grate. Grill turkey until cooked through, 2 minutes per side. Sprinkle salad with sesame seeds, chili and cilantro. Serve with turkey cutlets.

Wednesday, 18 April 2018

Summer Peach Cake

This is much better with fresh fruit but if it is out of season canned will suffice.

2 cups sliced or dices peaches (or plums)
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1 egg
1/4 cup firmly packed brown sugar
1/2 cup oil
3/4 cup buttermilk
1 1/2 vanilla extract
Icing sugar

  • Grease an 8 inch square baking pan; dust lightly with flour.  Slice peaches, then set them aside.  In a bowl, combine flour, baking powder, baking soda, salt and spices.  In a second bowl, beat egg and sugar.  Add oil, vanilla and buttermilk.  Stir in flour mixture.  Fold in peaches.
  • Pour battre into prepared pan.  Bake for 45 minutes in 350 oven.  When cake shrinks from the sides of the pan, you can remove it.  Finish cooling the cake on a rack.  Serve this delicious dessert with a dusting of icing sugar and a scoop of ice cream.  

Sunday, 15 April 2018

Cucumber, Mango and Black Bean Salad

Love this refreshing salad!  Good as a side or a meal on its own.

1 seedless cucumber, washed and cut into 1/2 inch dice
1/2 medium mango, cut into 1/2 inch dice
1/2 cup canned black beans, drained and rinsed
2 tbsp fresh lime juice
2 tbsp orange juice
1 tbsp finely chopped fresh cilantro
1/2 tsp salt
1 Jalapeño pepper, seeded and finely chopped (optional)

  • In a large bowl, toss cucumber, mango and black beans.
  • For dressing:  In a small bowl, mix lime and orange juices, cilantro, salt and pepper.  Pour over cucumber mixture and toss well.  Let stand 10 minutes for flavours to blend.

Wednesday, 11 April 2018

Roasted Squash Salad with Maple Apple Cider Vinegar

I love roasted squash so trying this recipe from Food and Drink magazine was an obvious choice.  I changed around a few things to suit my tastes like changing the arugula salad to a spring mix.  The big surprise for me was the amazing taste of the sweet and sour reduction of the syrup and vinegar.  I am a big fan of this.

1 medium size acorn squash, washed
1 tbsp olive oil
salt to taste
1/4 tsp chili flakes
1/2 cup maple syrup
1/2 cup apple cider vinegar
1 clamshell (142 g) spring salad mix
1 small apple, cored and very thinly sliced
1 cup extra smooth ricotta cheese
1/2 cup shelled, salted pistachios, roughly chopped
Salt and pepper to taste

  1. Preheat oven to 400 F.  Line a baking sheet with aluminum foil.
  2. Slice squash in half lengthwise, seed and stem it, then cut each half into 1/2 inch wedges.  Place on baking sheet and toss with oil, salt and chili flakes.  Roast for about 25 minutes, flipping halfway through, until squash wedges are slightly browned.  Set aside to cool.
  3. In a small pot over medium heat, combine maple syrup and vinegar.  Let reduce down to a thin syrup, about 10 to 15 minutes.  Set aside to cool.
  4. When you are ready to serve, lay out a base of salad, layer on roasted squash and apple slices, then small spoonfuls of ricotta dotted about.  Drizzle with syrup, sprinkle with pistachios and season generously with salt and pepper.
Serves 4 to 6

Friday, 16 March 2018

Dinner Rolls

These rolls get brushed with some olive oil at the end giving them a wonderful light crispy texture.

2 cups hot water
1/2 cup light olive oil, plus 2 tbsp for brushing
1/3 cup white sugar
2 tsp salt
1/2 cup cold water
2 pkgs active dry yeast
6 cups all purpose flour
2 eggs

  • In large bowl, stir 1/2 cup olive oil in hot water. Stir in sugar and salt.   Add cold water and yeast.  Stir to dissolve yeast.
  • Add 3 cups of flour, and mix.  Beat in eggs one at a time and remaining flour.  Mix, cover bowl with plastic wrap and let rise in warm location until dough doubles in size, around 1 hour.
  • Punch down; with greased hands, make 60 walnut size balls of dough and place 30 in each of 2 greased 9 x 13 inch baking dishes.  Cover and let rise until doubled in size, around 30 minutes
  • Bake in a preheated 325 F oven for 30 minutes, or until fluffy, cooked through and pale golden on bottom.  brush tops of rolls with remaining olive oil while hot.

Thursday, 22 February 2018

Strawberry Swirl Angel Food Cake

A light and sweet dessert.  A great recipe from Food and Drink Magazine Winter 2017.

1 cup (250 mL) diced strawberries
1 tbsp (15 mL) sugar
½ tsp (2 mL) lemon juice

½ cup (125 mL) sifted cake flour
½ cup (125 mL) sugar, divided
4 large egg whites, at room temperature
¼ tsp (1 mL) cream of tartar
Pinch salt
½ tsp (2 mL) vanilla
⅛ tsp (0.5 mL) almond extract

3½ tbsp (52 mL) sugar
3 tbsp (45 mL) icing sugar plus more for dusting
2 egg whites, at room temperature
Fresh edible flower petals
1. For the strawberry filling, place the diced strawberries and sugar in a small saucepan and place over low-medium heat. Cook the strawberries until they are soft and most of the liquid has evaporated. Remove from heat, add the lemon juice and purée the mixture with an immersion blender or in a small food processor. Cool to room temperature. (The purée can be made up to 2 days ahead and refrigerated. Bring to room temperature before using.) 

2. For the cakes, place the oven rack in the middle position and preheat the oven to 325°F (160°C). Have ready a mould for individual angel food cakes, or place six 6-oz (175-mL) ramekins on a baking sheet. 

3. Whisk together the flour and ¼ cup (60 mL) of the sugar; set aside. 

4. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites at medium speed just until broken up and beginning to froth. Add the cream of tartar and salt and continue beating at medium speed until the whites form soft mounds. In a slow, steady stream, gradually beat in the remaining ¼ cup (60 mL) sugar. Continue beating just until the whites form soft, shiny peaks. The peak should fall over when the whisk is lifted and turned upside down. Add the vanilla and almond extract and beat just until blended. 

5. Sift one-third of the flour-and-sugar mixture into the whites, gently folding together using a large rubber spatula. Repeat with the remaining flour and sugar in 2 additions. 

6. Transfer the batter to a large piping bag fitted with a ½-inch (1-cm) round tip. Fill the cake tins, or ramekins, half full, making sure the batter is covering the bottom and is right up against the sides (This will prevent air pockets). Top with 1 tbsp (15 mL) of the strawberry purée, and using a knife, swirl the purée into the batter. Pipe the remaining batter, filling each mould or ramekin almost to the top. 

7. Bake the cakes until golden brown and the top springs back when lightly pressed, about 20 to 22 minutes. 

8. Remove from oven and invert immediately over a cake rack, allowing the cakes to cool upside down. 

9. To remove the cakes from the ramekins, run a knife around the edges. (If using angel food cake moulds, use a toothpick to loosen the cake from the centre of the mould.) Place the cakes bottom-side up. The cakes should be baked the day of serving. 

10. For the meringue garnish, place the oven rack in the middle position and preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set aside. 

11. Combine 1 tbsp (15 mL) of the granulated sugar with the 3 tbsp (45 mL) of icing sugar; set aside. 

12. Place 1 egg white in a medium bowl and, using a hand-held electric mixer, beat the egg white until frothy. Add the remaining 2½ tbsp (37 mL) sugar gradually and continue beating to stiff, glossy peaks, and until the meringue no longer feels grainy to the touch. Using a rubber spatula, gently but thoroughly fold in the icing sugar mixture. Transfer the meringue to the parchment-lined baking sheet and, using an off-set metal spatula, spread it very thinly into a rough rectangle about 9 x 12-inches (23 x 30-cm). 

13. Bake the meringue for 1 hour until dry. Remove from oven and cool. 

14. Whisk the second egg white just to break it up. Using a small brush or your fingertip, coat the back of edible flower petals with a thin layer of egg white and place them on the baked meringue. Return the meringue to the oven and bake for another 15 minutes. Cool on a wire rack, break into large pieces, and store in an airtight container until serving. (The meringue can be stored at room temperature for 1 week.) 

15. To serve, dust the top of the cakes lightly with icing sugar. Serve with unsweetened whipped cream (or vanilla or strawberry ice cream) and shards of baked meringue.
Makes 4 to 6 cakes depending on the type of pan used

Saturday, 17 February 2018

Spinach Salad with Goat Cheese and Beets

Heart healthy and delicious!

625 g fresh beets
1 tbsp balsamic vinegar (use the best you can buy)
1 1/2 tsp honey
1 1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
5 cups fresh baby spinach
60 g fresh goat cheese, crumbled
1/2 cup pistachios

  • Scrub beets and trim tops.  Place in pot and cover with water.  Bring to boil.  Reduce heat, cover and simmer 30 to 60 minutes or until tender.
  • Remove beets from water and cool.  Peel beets and cut into small pieces.
  • In small bowl, whisk vinegar, honey, mustard, salt and pepper.  Slowly whisk in oil until blended.
  • Place spinach in salad bowl.  Drizzle with dressing; toss to coat.  Top with beets, coat cheese and pistachios.  Sprinkle with additional pepper if desired.