Thursday, 29 May 2014

Super-Green Pinwheels with Minted Pea Puree

From Fresh Juice Magazine.  Not kid friendly…but I loved them.  You could use any salad mix for this.

4 fresh lasagne sheets
1 tsp olive oil
1 small onion, finely diced
140 g Baby Arugula with Spinach Salad
140 g Kale, Chard, Spinach Salad Mix
1 cup crumbled light feta, divided
1 egg, whisked
1/4 tsp pepper
1/4 cup toasted almonds chopped
2 tbsp chopped fresh mint

1 tsp olive
1 cup diced celery
1 clove garlic, minced
1 cup peas
1 cup vegetable broth
1 tbsp chopped fresh mint

  1. In large pot of simmering water, cook lasagna sheets for 2 minutes; drain and cool in cold water.  Lay sheets on oiled baking sheet with the length running from top to bottom; cover with plastic wrap.
  2. In large deep skillet over medium high, heat oil and saute onion for 2 minutes; add salad mixes.  Saute until wilted; let cool for 5 minutes.  Stir in 3/4 cup of the feta, egg and pepper.  Divide mixture equally into 4.  
  3. Preheat oven to 400F.  Spread mixture evenly on lasagna sheets, leaving top 3 inch pare to help pasta seal.  Roll up each sheet from bottom to top; slice each roll into 8 equal pieces.  Place on parchment lined baking sheet.  Sprinkle with remaining feta.  Bake until cheese is golden, 15 to 20 minutes.
  4. Meanwhile, for pea puree, in small saucepan over medium, heat oil; add celery and garlic and saute for 2 minutes.   Add peas and broth. Bring to a boil; reduce heat to low and simmer for 3 minutes.  Add mint.  Transfer to blender and process until smooth.  Reheat in saucepan, if necessary; serve with pinwheels garnished with nuts and mint.

Monday, 26 May 2014

Sausage and Sweet Pepper Penne with Goat Cheese

Adapted from Fresh Juice magazine.  A pasta dish the whole family will love!

3 yellow peppers, chopped
2 leeks, white parts only chopped
2 cups corn
2 cloves garlic
2 1/2 tbsp olive oil, divided
450 g turkey sausages
1 can Whole tomatoes
1 cup sodium reduced chicken broth
2 tbsp basil, chopped
70 g light goat cheese
400 g whole wheat penne

  1. Preheat oven to 400F.  In large bowl, toss peppers, leeks, corn and garlic with 2 tbsp of the oil.  Transfer to rimmed baking sheet; add sausages.  Roast for 30 to 40 minutes, turning sausages halfway through.
  2. Transfer sausages to cutting board.  Add basil to roasted vegetables and stir in goat cheese.
  3. Slice sausages diagonally.   In large skillet over medium high heat, add remaining oil.  Add sausage and cook until sides are golden, add vegetables in last 2 minutes. 
  4. Meanwhile, in large to of boiling water, cook pasta until ardent; drain.  Toss pasta with sauce; top with sausage and vegetables.  Garnish with extra basil and goat cheese.

Saturday, 24 May 2014

Chicken in Gravy

From Company's Coming Cookbook…this pleased even my pickiest eater.

1/3 cup all purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp paprika
1.5 kg boneless skinless chicken breast
4 tbsp butter

5 tbsp flour
1-4 tbsp butter
4 cups water
1/4 tsp pepper

  • Put flour, salt, pepper and paprika in plastic bag.  Shake to mix.
  • Put in dam chicken pieces 3 at a time.  Shake to coat.
  • Put into heated butter in frying pan.  Brown both sides.  Transfer to small casserole or small roaster.
  • GRAVY:  Stir flour into fat in pan, adding butter to mix if needed.  Add water stirring until boiling.  Should be fairly thin.  It will thicken in roaster.  Pour over chicken.  Cover.  Bake in 350F oven for 1 hour or until fork tender.  Uncover last 20 minutes.

Monday, 19 May 2014

Festive Ham Rolls

10 to 12 thin slices of Ham
5 tbsp butter
3 tbsp flour
1/3 tsp pepper
1 cup milk
1 1/2 cups cooked chicken or turkey cut in small pieces
 1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
chopped olives
1 cup sliced mushrooms
284 ml can condensed cream of mushroom soup
1/3 cup milk
2 tbsp white wine

  • Saute mushrooms until crispy with 1 tbsp butter.  Set aside
  • Melt remaining butter in saucepan.  Stir in flour and pepper.  Add milk. Cook and stir until it boils and thickens.   It will be thick.
  • Add chicken, celery, green pepper, olives and mushrooms.  Mix well.  Divide onto ham slices.  Roll and secure with toothpick.  Arrange in casserole with the pick side up.
  • In small bowl, mix soup, milk and wine.  Pour over ham rolls.  Bake uncovered in 350F oven for 15 minutes.  

Thursday, 15 May 2014

Hearty Ham and Broccoli Macaroni and Cheese

I really liked this.  If you don't have ham substitute with bacon.  This is from the 2014 Milk Calendar

1 tbsp butter
1 small onion, minced
1/4 cup chopped celery
2 tbsp all purpose flour
1 1/3 cups milk
1 can 2% evaporated milk
1 cup shredded Canadian old Cheddar cheese
1/3 cup shredded Canadian Parmesan cheese
1/2 tsp each salt and pepper
2 cups macaroni
3 cups small broccoli florets
1 cup diced black forest ham or cooked crumbled bacon (optional)

2 tbsp butter, melted
1 1/2 cups fresh bread crumbs (or Panko)
1 tbsp dried Italian seasoning

  • Preheat oven to 375F.  Butter an 8 cup casserole dish.
  • In a large saucepan, melt butter over medium heat; saute onion and celery for about 3 min or until lightly golden.  Sprinkle with flour; cook, stirring for 1 min.  Whisk in milk and evaporated milk; cook, stirring for about 5 min or until thickened.  Remove from heat; stir in Cheddar and Parmesan cheese, salt and pepper.  
  • Meanwhile, in a large pot of boiling water, cook macaroni for 5 min or until almost tender.  Add broccoli; cook for 1 min.  Drain and add to sauce along with ham; stir to coat.  Spread into prepared casserole dish.
  • For Topping; in small bowl, combine butter, bread crumbs and Italian seasoning.  Sprinkle over macaroni.  Bake in preheated oven for about 20 min or until bubbly and golden.

Monday, 12 May 2014

Classic Pea Soup with Ham

This is a family favourite!  A hearty and flavourful soup that is simple to make.

1 smoked ham hock bone
1 tbsp vegetable oil
1 large onion, finely shopped
2 each carrots and celery stalks, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp each salt and pepper (I leave out the salt)
4 cups sodium reduced chicken stock
2 cups dry yellow split peas
3 green onions thinly sliced

  • Using a paring knife, trim off and discard fat from ham hock.
  • In dutch oven or large pot, heat oil over medium low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock bone, stirring occasionally, until vegetables are softened, about 5 minutes.
  • Add stock, peas and 2 cups water; bring to boil over medium high heat, skimming off any foam.  Cover and simmer over medium low heat until peas break down and meat is tender enough to fall off bone, about 1 3/4 hours.
  • Remove ham hock bone, pull off and shred meat.  Set meat aside.  Discard bone and bay leaves. With immersion blender puree soup to desired texture; return to pot along with meat.  Ladle into bowls and serve with green onions.

Thursday, 8 May 2014

Bradford Vegetable Soup

My kids will like this one!  I used to make this for the holidays as a starter to the turkey/ham…it has always been a favourite.  I will give you the original recipe but will say that I have changed it now by not adding the cream to the pot.  I got a small 5% cream and just put a dash of it in the individual serving bowl.  I also added some Parmesan Cheese on the top.

1/2 cup butter
1 1/2 cups chopped onions
1 1/2 cups chopped leeks white and light green parts
3 cups chopped celery
3 cups diced carrots
10 cups chicken stock
1/2 cup long grain rice
freshly ground pepper
2 cups light cream
1/2 finely chopped green onion tops or chives
2 tbsp butter

In large saucepan melt 1/2 cup butter over medium low heat.  Add onions, leeks, celery and carrots and cook stirring frequently about 8 to 10 min.

Pour in stock and rice.  Bring to a boil and season with pepper.  Reduce heat.  Simmer uncovered until vegetables are tender and rice is cooked 20 - 30 min.

Add cream, heat through and taste for seasoning.  Just before serving stir in green onions and swirl in remaining butter.

Friday, 2 May 2014

Breakfast Smoothie

This is a pretty versatile recipe.  Just use whatever fruit you have on hand to switch up the flavour.  From the 2014 Milk Calendar.

1 banana, peeled and broken into chunks
1 cup plain or fruit flavoured yogurt
1 cup milk
1 cup mixed fruit (fresh or frozen)
1 tbsp liquid honey
1 tsp vanilla extract

In a blender or in a tall cup using an immersion blender, combine banana, yogurt, milk, mixed fruit, honey and vanilla puree until smooth.  Pour into chilled glasses and serve immediately.

2 to 3 servings

Thursday, 1 May 2014

Speedy Chicken

From Company's Coming Cookbook.  This is a simple, quick and family friendly dinner.

1.5 kg Chicken parts or cut up chicken
Onion Soup Mix (envelope)

Arrange chicken pieces over foil in a small ovenproof dish.  Sprinkle evenly with soup mix.  Fold foil over top. Cover with foil and bake in 350F oven for 45 minutes or until cooked through but tender tender.  Serves 4.