Saturday, 12 May 2018

Salt and Vinegar Russets

If you are going to have potato with dinner, you should be making this one!  Russets are best for this recipe but if they aren’t available use what you have. From Food and Drink Magazine Autumn 2016.

1.125 kg russet potatoes, about 4 large
1/4 cup olive oil
3 large garlic cloves, crushed but intact
1 tbsp salt
1/3 cup malt vinegar
coarse salt

  • Scrub potatoes and prick in several places with a skewer.  Arrange in a a circle in microwave; microwave 10 minutes, turning once. or until a skewer can be easily inserted but encounters some resistance.  Cool until able to handle.
  • Cut potatoes lengthwise so the halves are as flat as possible.   Using a sharp knife, score about 1/2 inch deep in a criss cross pattern about the same distance apart.  Do not slash skins.  Place in a glass or ceramic dish just large enough to hold them in a single layer. (do not use a metal pan).
  • Microwave olive oil and garlic for 25 to 30 seconds or until hot.  In another container, add salt to vinegar; microwave 20 seconds or until hot.  Stir to dissolve salt; then mix oil and vinegar together.
  • Lightly brush oil and vinegar mixture over potato slits.  Grill over low to moderate barbecue heat, starting skin side down for 5 minutes.  Brush slits again; immediately return to grill slit side down.  Grill another five minutes.  Continue brushing slits with more oil mixture as needed for another 5 minutes or until potatoes are golden brown.  Brush again before serving.
  • Sprinkle potatoes with pinches of coarse salt.  SErve right away with grilled steaks, chops or chicken.  

Tuesday, 8 May 2018

Chicken Tostadas

This is a delicious way to use up leftovers. We just got a Traeger smoker grill and I had some leftover smoked chicken breast. Tostadas are usually on a crunchy tortilla but I decided on a soft one. Here is what I put together but feel free to substitute and experiment.

5 soft tortilla shells
2 cooked chicken breasts cut into smaller pieces
1 1/4 cups salsa
Chipotle smoked bbq sauce
Hot pickled peppers
3/4 cup sour cream
1 avocado
1 cup shredded cheddar cheese

Preheat oven to 400 f. Toast tortilla shells until just crisp. Divide salsa between shells and top with about a tbsp of the bbq sauce. Arrange chicken, sour cream, hot peppers and avocado on top. Finish with cheddar cheese. Pop back in the oven until heated through and cheese has melted, about 5 to 10 minutes. Enjoy and get ready to make seconds

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 JalapeƱo 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.