Parmesan Chicken Fingers with Lemon

A great recipe even my youngest will enjoy!

4 large chicken breasts, skinned and boned
2 eggs, lightly beaten
1 1/2 cups fine dry bread crumbs
2/3 cup freshly grated Parmesan cheese
1/2 cup butter (approx)
Lemon Wedges

Cut each chicken breast into strips about 4 inches long and 1/2 inch wide.  Dip each strip into beaten eggs, then into mixture of bread crumbs and Parmesan

In large skillet, melt 1/2 the butter; cook chicken in single layer until crisp, about 3 minutes on each side, adding more butter as necessary.  Drain on paper towels and serve with lemon wedges.  Makes 4 servings.

Salmon Fillets with Umami Relish

Another great Salmon recipe!  Simple and robust with flavour.  From Food and Drink Early Summer 2014.

4 salmon fillets (each 175 g)
1 tbsp olive oil
Salt and freshly ground pepper

UMAMI RELISH
1/4 cup grated Parmesan cheese
1 tbsp tomato paste
2 tsp chopped anchovies
1 tbsp light soy sauce
2 tbsp olive oil

1. Brush all sides of salmon fillets with olive oil and season with salt and pepper.
2. Whisk together Parmesan, tomato paste, anchovies, soy sauce and oil.
3. Preheat grill to high.
4. Place fillets skin side down on grill, close lid and grill for 7 to 9 minutes or until still slightly pink in the centre.  Grill a few minutes longer to completely cook through if desired.
5. Place on 4 serving plates and brush over umami relish

Capellini with Olives and Crispy Crumbs

A simple pasta dish with great flavour.  Using a good quality bread is important for this meal.  I have used the Sun-Dried Tomato Bread with Shallots and Herbs in this recipe but you could substitute for another favourite.  From Food and Drink Winter 2012.

CRISPY CRUMBS
3 cups very coarse fresh bread crumbs from Sun-Dried Tomato Bread with Shallots and Herbs
1 1/4 cups freshly grated Parmesan cheese
1 tsp finely minced fresh thyme or rosemary leaves
1/4 tsp salt
1/4 tsp pepper
3 tbsp extra virgin olive oil

PASTA
1/2 cup extra virgin olive oil
2 large garlic cloves, minced
500 g capellini or capelli d'angelo or spaghettini pasta
1/2 cup pitted olives such as Kalamata, slivered
1/2 cup shopped fresh herbs such as basil or parsley, divided
1/2 cup chicken stock or water, hot
3/4 cup freshly grated Parmesan cheese, divided

1. Preheat oven to 350F.
2. Line a baking tray with parchment.  Stir crumbs with cheese, thyme, salt and pepper.  Drizzle with olive oil; using hands, work oil into crumbs until all are moistened.  Spread on parchment paper.
3. Bake on middle rack for 10 minutes.  Stir, slightly breaking up any fragrant clumps that have formed.  Continue baking 5 minutes; stir.  Bake another 3 to 5 minutes or until browned.  Cool in pan.  (if making ahead, cool and refrigerate in a plastic bag.  Or freeze.  To recrisp, spread out in a doughnut shape on a large plate, microwave uncovered for 30 to 60 seconds or until hot.)
4. Bring a large pasta pot half-filled with lightly salted water to a boil.  Meanwhile, pour oil into large frying pan over low heat; add garlic.  Let slowly infuse while boiling pasta.
5. Cook pasta according to package directions until al dente, usually from 2 to 4 minutes, then drain.  Stir olives into oil mixture then add pasta.  Toss until pasta is coated.  Sprinkle with herbs; pour in hot chicken stock.  Toss well.
6. Serve in warmed serving bowls sprinkled with some Parmesan and numerous crispy crumbs; pass remaining Parmesan, crispy crumbs and a shaker of hot chili flakes.

Potato Gnocchi

I have tried gnocchi from the grocery store and liked them so I wondered if making them from scratch would be worth the effort.  It definitely was!  These are not difficult and tasted so much better than what I could buy commercially.  Do not cook too many gnocchi at once.  They should have plenty of room to bob about in the boiling water.  From Food and Drink Magazine Spring 2001.

3 medium baking potatoes
1 egg
2 tbsp butter at room temperature
1/4 cup grated Parmesan cheese
1 cup all purpose flour
Salt and freshly round pepper
2 tbsp olive oil
1/4 cup chopped chives

1. Preheat oven to 400F.  Prick potatoes and bake one hour or until very tender.  Halve and scoop out flesh while hot.  Pass through ricer or mash.  Add egg, butter and mix well.  Add cheese and enough flour to make a soft but not sticky dough.  Season.
2. Let cool slightly.  Take half the dough and roll on well floured surface into a 1 inch rope.   Cut into 1 inch pieces and place onfloured baking sheet.  Repeat with remaining dough.  They may be cooked immediately or kept refrigerated for several hours.  Once cooked they must be eaten immediately.
3. To cook, bring a large pot of water ot boil.  Add salt and reduce to simmer.  Add about 20 gnocchi and stir.  Once they rise to top cook for another minute.  Remove with slotted spoon and place in warmed serving dish.  Toss gently with olive oil.  Repeat with remaining gnocchi.  Top with chives.

Serves 6

The Ultimate Lasagna

Got this recipe from Canadian Living Magazine…a really yummy family friendly recipe.  Like any lasagna it takes some time to prepare…but it is worth it.  I like that this recipe doesn't just use a commercially made tomato sauce but prepares one from tomato paste and diced tomatoes.  Fresh garden tomatoes could be used instead of the canned if you have them available.

12 lasagna noodles
1 tub (475 g) extra smooth ricotta cheese
1 cup grated Parmesan cheese
1 egg
1/2 cup chopped fresh basil
1 clove garlic, minced
1/4 tsp each salt and pepper
4 1/2 cups shredded mozzarella cheese

TOMATO MEAT SAUCE:
2 tbsp olive oil
2 onions, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic minced
2 cans each (156 ml) tomato paste
675 g lean ground beef
2 cans diced tomatoes (each 796 ml)
1 cup red wine
2 bay leaves
2 tsp dried oregano
1 tsp salt
3/4 tsp pepper

• In Dutch oven or heavy bottomed pan, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.  Stir in tomato paste.  Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes.  Add tomatoes, wine, bay leaves oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes.  Discard bay leaves.  (Make ahead; let cool for 30 minutes.  Refrigerate in airtight container for up to 3 days.)
• Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente.  Drain; lay noodles, without touching, in single layer on tea towel. ** I always make a couple extra…mostly because I usually end up breaking or destroying one or two of them.
• Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper.  **make sure you use the extra smooth ricotta for this and don't buy the pretend Parmesan..I know it is cheaper but it doesn't work as well as the real stuff.
• Set aside 1 1/2 cups of the meat sauce.  In 13 x 9 inch baking dish, spread one third of the remaining meat sauce.  Arrange 3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese.  Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles.  Top with reserved meat sauce, then remaining mozzarella cheese. (Make ahead; cover with plastic wrap and refrigerate for up to 3 days.  Unwrap before baking.)
• Cover with foil.  Bake in 375F oven for 45 minutes.  Uncover and bake until cheese is golden, about 15 minutes.  Loosely cover with foil; let stand for 30 minutes before serving.

Quinoa Risotto

There are several varieties of Quinoa out there now and a bit of colour in this dish works well.  We eat a lot of quinoa in our house so this was a nice recipe to try.  From Food and Drink Autumn 2010.

1 cup water
1/2 cup quinoa
1 tbsp olive oil
1 cup carnaloni rice
1 cup chopped onion
2 cups hot vegetable, chicken stock or water
2 cups roasted diced squash ***
Salt and freshly ground pepper
1/4 cup grated Parmesan cheese
2 tbsp butter, cut into pieces
2 tbsp chopped parsley
1 tsp white truffle oil, optional

Garnish
1/4 cup Parmesan shavings

1. Place water in a small pot over high heat and bring to a boil.  Add quinoa, cover, turn heat to low and simmer for 12 minutes or until water is absorbed and quinoa is tender.  Remove from burner and set aside to steam, still covered while preparing rice.
2. Heat oil in a wide heavy bottom soup pot or dutch oven over medium heat.  Add rice and saute until rice is becoming whiter and feels very hot to the touch, about 3 minutes.  Add onion and saute another 2 minutes or until softened.
3. Add vegetable stock, bring to boil, cover pan and reduce heat to low.  Simmer for 12 to 14 minutes or until rice is al dente.
4. Add squash and quinoa along with another splash of stock if mixture seems dry.  Stir until they are fully incorporated, about 2 minutes.  Season to taste with salt and pepper.
5. Stir in Parmesan cheese, butter and parsley.  Serve hot with a small drizzle of white truffle oil.  Garnish with shaved Parmesan.

***To roast squash, toss diced squash with 2 tbsp olive oil, place on a baking sheet and roast at 400F for 15 to 18 minutes or until tender and golden, tossing once halfway through cooking.

Stuffed Fish Rolls

A nice mild fish recipe.  From Food and Drink Autumn 2010

4 Tilapia fillets, each about 175 to 210 g
4 thin prosciutto slices
1 lemon
1/2 cup extra smooth ricotta cheese
1/4 tsp freshly ground black pepper
1/4 cup freshly grated Parmesan Cheese
1 1/2 to 2 cups lightly packed sorrel leaves or baby spinach and arugula mixture
Kitchen twine
2 tbsp butter

1. Preheat oven to 350F.
2. Generously butter or grease an 8 inch square baking or gratin dish that will snugly hold rolls.  With best looking side down, lay fish on paper towels; bat dry.  Lay a prosciutto slice over each, folding prosciutto to fit as needed.
3. Zest lemon ans squeeze juice; keep separate.  Stir ricotta with pepper. Divide ricotta mixture among fillets; smooth over prosciutto.  Sprinkle with Parmesan.  Top with a layer of sorrel, pressing into cheese.  Cut 8 pieces of twine, each about 16 inches long.
4. Roll up each fillet from the short end; tie neatly on either side of middle with twine.  Trim twine ends; discard.  Place rolls seam side down in dish.  (Fish rolls can be covered and promptly refrigerated for up to half a day.  Add 10 minutes to baking time).
5. Melt butter; evenly drizzle over rolls.  Sprinkle with 2 tbsp lemon juice.  Cover dish tightly with foil.  Bake for 35 to 40 minutes or until fish at bend of roll flakes easily when prodded with a fork.
6. Mix lemon zest with a finely chopped leaf or 2 of sorrel.  Place fish onto warmed serving plates; garnish with zest mixture.  

Chicken Parmigiano Casserole with Fresh Basil

Use fresh herbs whenever possible.  They make a world of difference!  From Food and Drink Winter 2001

SAUCE:
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 sweet red pepper, seeded and diced
1 carrot, very finely grated
28 oz can diced tomatoes (796 ml)
1 tsp granulated sugar
2 tbsp finely chopped fresh basil
1/4 tsp freshly ground black pepper

CASSEROLE
8 skinless, boneless chicken breasts
4 to 6 tbsp olive oil
1/4 cup all purpose flour
1/2 tsp salt
1 large garlic clove, minced
2 cups fresh Italian or French bread crumbs
1 cup freshly grated Parmesan cheese, divided
1/4 cup finely chopped fresh basil
8 oz (250 g) mild provolone cheese, sliced or grated

1. To make sauce, heat olive oil in a large pot over medium heat.  Add onion and garlic.   Saute 2 or 3 minutes or until fragrant.  Add red pepper, carrot and tomatoes, including juice.  Bring to a boil and reduce heat.  Partially cover and simmer 30 minutes.  Stir in sugar, basil and black pepper.  Sauce can be made ahead and refrigerated for 2 to 3 days.
2. Remove fillets from chicken breasts.  Place each piece of chicken, including fillets, between pieces of plastic wrap or inside a heavy plastic bag.  Flatten to 1/2 inch thick using a flat mallet.  Heat 1 tbsp olive oil in a large frying pan over medium heat.  Stir flour with salt.  Lightly flour 3 to 4 pieces chicken at a time.  Saute 3 to 4 minutes on each side or until lightly browned.  Chicken may not be fully cooked.  Remove and repeat with remaining chicken adding more oil as needed.  Spoon some of the tomato sauce into hot frying pan to deglaze.  Stir back into sauce in pot.
3. Stir garlic with 2 tbsp olive oil in a small bowl.  Add bread crumbs, half of grated Parmesan and chopped basil.   Toss crumbs until coated.
4. Preheat oven to 350F.  Grease a 9 x 13 inch baking dish or coat with cooking spray.  Spread 1 cup of sauce in bottom.  Arrange chicken in a single layer, overlapping pieces as needed.  Sprinkle with remaining Parmesan and provolone cheeses.  Spoon another cup of sauce over top.  Sprinkle evenly with crumbs.  You may refrigerate covered casserole and remaining sauce for several hours if making ahead.
5. Bake uncovered in centre of oven for 40 to 45 minutes (10 minutes longer if casserole has been refrigerated) or until bubbly and top is golden brown.  Reheat remaining sauce.  Place a small amount of sauce on warmed serving plate.  Top with a portion of casserole.  Pass remaining sauce.

Serves 8

Onion Soup with Port

I love Onion Soup!  This is a nice variation…if you don't have Port a Red Wine will suffice.

1 tbsp vegetable oil
1 tbsp butter
3 onions, chopped
1 tbsp flour
3/4 cup port or red wine
3 tbsp tomato paste
4 cups beef broth
Salt and pepper
8 slices crusty white bread toasted (use a good quality french bread or a baguette)
1 cup shredded Emmenthal or Swiss cheese (for something different get a smoked cheese)
1/3 cup grated Parmesan cheese

Heat oil and butter in heavy bottomed saucepan.  Saute onions; sprinkle with flour.  Stir in port; simmer to reduce volume by half.  Stir in tomato paste.  Gradually stir in broth; add salt and pepper.  Heat to boil; simmer for 20 min.  Divide mixture among 4 oven proof bowls.  Top each with 2 slices bread and 1/4 cup shredded Emmenthal cheese.  Sprinkle with Parmesan cheese.  Place under preheated broiler until cheese is golden brown.  Serves 4.

Asparagus and Prosciutto Crepes with Goat Cheese Sauce

A divine dinner or brunch centrepiece.  From Food and Drink Spring 2000.

12 crepes
36 stalks asparagus, trimmed


Goat Cheese Sauce:
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups goat cheese
Salt and freshly ground pepper
12 thin slices prosciutto
1/4 cup grated Parmesan

1. Preheat oven to 350F.  Trim tough ends from asparagus and blanch in boiling for 2 minutes.  Drain and refresh with cold water.  It is important that you do not over cook the asparagus.
2. Heat butter in pot over medium heat.
3. Stir in flour until incorporated.  Cook 1 minute.  Slowly whisk in milk.  Bring to boil whisking constantly.  Reduce heat to low, add goat cheese and salt and pepper.  Cook until goat cheese is melted.  Remove from heat and reserve.
4. Lay crepes on counter.  Spread with 2 tbsp sauce, a slice of prosciutto and 3 stalks of asparagus.  Roll up.  Place in buttered ovenproof gratin dish.
5. Pour remaining goat cheese sauce over crepes.  Sprinkle with Parmesan.  Bake for 20 minutes or until sauce is bubbling.

Potato Salad with Shrimp

Yet another way to do a Potato Salad.  Leave the skins on the potatoes for this one.

500g Small red potatoes (about 6) washed and unpeeled
1/2 cup chopped celery
1/4 cup chopped red onion
2 tbsp chopped parsley
1 hard cooked egg
175 g cooked shrimp

Dressing:
1/4 cup Ricotta cheese
2 tbsp freshly grated Parmesan cheese
1/4 cup milk
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon Mustard
1/4 tsp salt
Pinch pepper
1 clove garlic, minced

Dressing:  In blender, combine ricotta and Parmesan cheese, milk, oil, vinegar, Dijon, salt and pepper.  Blend until smooth.  Stir in garlic.

In pot, cover potatoes with cold salted water.  Bring to boil; cover and simmer for 20 minutes or just until tender.  Drain and cut into bite-size chunks.   In bowl, combine potatoes, celery, onion and parsley.  Toss with dressing.  Slice egg; arrange egg and shrimp over salad.

Polenta Lasagna with Roasted Vegetables

A wonderful dish you won't even know is meatless.  Well maybe you will, but you won't care.  From Food and Drink 2011

Roasted Vegetables
1 small whole head garlic
1 medium eggplant, peeled and cut into 1 inch pieces
1 each large red and orange sweet pepper seeded and cut into 1 inch pieces
1 each medium yellow and green zucchini, trimmed and cut into 1 inch pieces
1/4 cup olive oil
1 tsp Italian seasoning
2 bay leaves
1/2 tsp each salt and freshly ground black pepper
1 1/2 cups pasta sauce (good quality)

Polenta
2 cups milk
2 cups water
1 tsp finely grated lemon zest
1 tsp salt
1 cup cornmeal
1 1/2 cups freshly grated Parmesan Cheese
1/4 cup finely chopped parsley

1. For roasted vegetables, preheat oven to 425F.
2. Slice top off head of garlic to expose cloves.  In a large roasting pan, toss together head of garlic, eggplant, sweet peppers, zucchini, onion, olive oil, Italian seasoning, bay leaves, salt and pepper. Roast, uncovered and stirring occasionally for about 45 minutes or until vegetables are tender and just beginning to brown.  Remove roasting pan from oven and set aside.
3. Reduce oven temperature to 400F.
4. When garlic is cool enough to handle, squeeze cloves from skins and stir into vegetables.  Discard bay leaves.
5. Spread half of vegetables in a 12 cup baking dish.  Spoon half of pasta sauce over vegetables.
6. For polenta, bring milk, water, lemon zest and slat to a boil in a large saucepan over high heat.  Very gradually add cornmeal in a thin stream, whisking constantly as you do so (don't add cornmeal too quickly or the mixture will be lumpy).  I find it helpful to use a small whisk for this.  
7. Reduce heat to medium and cook, stirring often and reducing heat further if mixture spatters, for about 8 minutes or until polenta has thickened and is smooth.  Remove from the heat.  Stir in 1 cup Parmesan cheese and parsley.
8. Working quickly, spread half of polenta over vegetables.  Top with remaining vegetables and pasta sauce.  Spread remaining polenta evenly overtop.  Sprinkle with remaining Parmesan cheese.  Bake uncovered, for 20 to 30 minutes or until bubbly and golden brown.  Let stand for 10 minutes before serving. 

Pizza Margherita with Arugula

I am really starting to enjoy Arugula, it has a slightly bitter, peppery taste that accents most meals very well.  I can sometimes have a hard time finding the Halloumi cheese where I live and have never seen Guernsey Girl cheese.  But the nice thing about this is you can experiment with something new that is in your area!  I really liked the crust for this - simple and quick!.  I use a pizza stone I got from Pampered chef years ago - it is invaluable and far superior to an inexpensive one I received.  I would say it is definitely worth investing in a good quality stone for this recipe.  From Food and Drink 2011

4 tsp olive oil
1 large garlic clove, crushed with side of knife
1 can tomatoes, preferable San Marzano type
1 3/4 to 2 cups all purpose flour
1 envelope or 2 1/4 tsp instant or bread machine dry yeast
1 tsp salt
1 1/4 cups very warm water
6 to 8 large fresh basil leaves, chopped
6 tbsp freshly shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded Halloumi or Guernsey Girl cheese
2 cups lightly packed baby arugula
Pinches of coarse salt

1. Combine oil and largely intact garlic in a small dish; set aside.  Place tomatoes in sieve over large bowl to catch juices.  Split open tomatoes to assist in draining; drain 15 to 30 minutes.  Then chop; also set aside.  (Juices can be frozen for use in a different recipe.)
2. To make dough, stir 1 3/4 cups all purpose flour with cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre.  Add water. (water should be very warm to the touch like bath water.) Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough.  Alternatively mix by hand.  Turn out on well floured surface.  Let rest, covered, for 10 minutes.
3. Arrange 1 oven rack on the lowest level (or 1 above the lowest level if oven element is exposed).  Preheat to 450 F.  Meanwhile use nonstick oil spray to coat three pizza or baking pans large enough to fit pizza dimensions in step 4.
4. Divide dough into thirds.  Gently shape dough into a round or rectangle about half the size needed; place on pans.  Pat out each third into 11 inch rounds or 9x12 inch rectangles.  Form a small rim around edges.  (this pizza dough does not stretch well).
5. Dividing all toppings among 3 pizzas, scatter tomatoes over dough, avoiding rim.  Scatter basil, Parmesan and mozzarella over tomatoes.  Lightly scatter with Halloumi, including a bit on the rim.  Remove and discard garlic from oil.  Drizzle each pizza with about 1 tsp of garlicky oil.  
6. Immediately place pizza on lowest rack, baking in batches as needed.  Bake 10 minutes; use a spatula to turn up 1 corner of the dough to check for browning.  Continue baking for another few minutes as needed.  When nicely browned, slide pizza off pan and onto a cooling rack.  Scatter each with pinches of salt and about a third of the arugula.  Cut into wedges with scissors; serve immediately.

Mushroom Risotto

This is a wonderful dish on its own or with fish or chicken.  From Food and Drink 2003.

1 cup boiling water
1/2 cup dried porcini mushrooms
8 oz mixed fresh wild mushrooms
2 tbsp olive oil
2 tbsp butter
1 tsp chopped garlic
Salt and freshly ground pepper
2 tbsp chopped parsley

RISOTTO
5 cups chicken stock, approx.
2 tbsp olive oil
2 tbsp butter
1/2 cup finely chopped onion
1 1/2 cups Carnaroli or arborio rice
1/2 cup white wine
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper

1. Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes.  Drain mushrooms and reserve liquid and mushrooms separately.
2. Remove stems from fresh mushrooms and slice.  Heat oil and butter in skillet over medium high heat.  Add garlic and sliced mushrooms.  Saute until mushrooms exude their liquid.  Season with salt, pepper and chopped parsley.  Leave in skillet for reheating.
3. To make risotto, bring stock to simmer on stove.  Heat oil and 1 tbsp butter in a heavy pot on medium heat.  Add onion and saute for 3 minutes or until softened.  Add rice and saute until rice is coated with oil.
4. Pour in wine and simmer steadily until wine is absorbed.  Pour in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed.  Add 1 cup of stock, stirring until most is absorbed.  Continue to add stock in 1 cup quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes.  Reheat mushrooms and stir into rice.
5. Remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese.  Season well with salt and pepper.  Serve immediately.

Serves 4

Parmesan Cheese Cigarettes

These are WONDERFUL.  A great accent to any dinner and really not that hard.  You can bake them flat, but I decided to roll them.  You must shape them while they are still warm; so only bake a few at a time.  I used the handle from a wooden spoon but you could place in muffin cups, drape over a small cup or a rolling pin for different shapes.   From Food & Drink 2005

1 cup freshly, finely grated Parmigiano Reggiano (do not use the stuff that is cheese product)
2 tbsp finely chopped chives
1/4 tsp cayenne pepper

1. Preheat oven to 400F.
2. Mix the cheese, chives and cayenne pepper.  Line a baking sheet with parchment paper.
3. Using a 3 inch cookie cutter as a guide, sprinkle 1 tbsp cheese within the ring, spreading to edges, then carefully remove ring.  Repeat 3 times.
4. Bake the Parmesan cookies for 4 to 5 minutes, or until cheese melts and begins to turn golden at edges.  Loosen each cookie with a spatula then quickly roll them up around the handle of a wooden spoon.  This must be done while they are hot.  Repeat process.  Store in airtight container.

Makes about 16

Steak Salad

The original recipe from this came from Food & Drink Summer 2011.  It is their version of Carpaccio using leftover grilled steak instead of raw beef.  Personally I don't think I would try a raw beef salad so this worked quite well.  If available to you try some heirloom tomatoes.  They vary in colour and texture and have a superior taste to the usual store bought ones.  I have found Romano Cheese an inexpensive substitute for the Parmesan Cheese.  Use the best steak you can.  I have excellent luck with Costco steaks myself - but there is a butcher nearby I might try if I can ever find the time to go there.  The run of the mill 1/2 inch steaks from the grocery store just don't cut it for this recipe as the steak is the main component.  This is really an adult only dinner - make the kids a hamburger :)

1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp chopped drained capers
1 garlic clove, minced (I increased to 2)
1/4 tsp each salt and pepper (I leave out the salt)
2 medium tomatoes, preferably heirloom, sliced thinly
Thinly sliced leftover grilled steak, enough for 2
6 to 8 wide shaving Parmesan cheese (I used Romano - I think Goat Cheese or Feta would be good substitutes here)
1 small handful onion sprouts (OK I cannot find those anywhere - bean sprouts it is!)

1. In a small bowl, whisk balsamic with oil, capers, garlic, salt and pepper.
2. On 2 dinner plates, in a circle overlapping slightly, arrange tomato slices.
3. Arrange steak slices on top of tomatoes, mounding slightly.  Follow with Parmesan shavings.  Arrange sprouts on top.  Drizzle with dressing.  Serve immediately.

Serves 2

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.

Roasted Red Pepper, Pesto and Mushroom Lasagna

A nice Veggie dish

Preparation time:  45 minutes
Cooking tome:  30 minutes
Baking Time:  40 Minutes
Makes 8 to 10 servings

12 lasagna noodles, not oven ready noodles
4 sweet red peppers
1 tbsp olive oil
1 large onion, chopped
2 crushed garlic cloves
1 lb (500 g ) mushrooms, preferable a mix of button, shiitake and brown, about 8 cups sliced
28 oz can whole tomatoes, well drained
5 1/2 oz can tomato paste
1 tsp dried leaf oregano
3/4 tsp salt
1/2 tsp each of Tabasco and freshly ground pepper
475 g container ricotta cheese
1/2 cup pesto
1/2 cup grated Parmesan cheese
3 cups grated mild provolone or mozzarella cheese, about 12 oz (340 g)

1. To cook noodles, place a large pot of salted water over high heat.  Meanwhile place peppers on a foil lined baking sheet about 4 inches from preheated broiler.  Broil until peppers are blackened and blistered on all sides, turning occasionally.  Then place peppers in a paper bag.  Close and let sit until cool enough to handle, about 10 minutes.  Then peel away all skin.  Core and seed peppers, saving juices if possible.  Slice into long strips, about 1/2 inch wide.
2. When water boils, add noodles and cook, uncovered, according to package directions, until al dente, about 12 to 14 minutes.  Drain noodles and rinse under cold water.  Lay drained wet pasta in a single layer on apiece of waxed paper.  Cover with another piece of waxed paper.
3. Heat oil in a large deep frying pan or wide bottomed saucepan set over medium-high heat.  Add onion, garlic and mushrooms.  Saute, stirring often until onion softens, about 5 minutes.  Stir in drained tomatoes, tomato paste, oregano, salt, Tabasco, black pepper and drained juices from peppers, if any.  Bring to a boil, breaking up tomatoes with a fork.  Then lower heat and simmer, uncovered, stirring often, until very thick, about 15 minutes.
4. Preheat oven to 350F.  Spread a thin layer of sauce in bottom of a 9 x 13 inch baking dish.  Top with 4 lasagna noodles, overlapping edges as needed.  Dot with half of ricotta cheese and half of pesto.   (Do not spread cheese and pesto).  Sprinkle with half of sweet pepper strips, 1/4 cup Parmesan and 1/2 cup provolone.  Drizzle with 1 cup sauce.  Then, cover with 4 noodles, overlapping as needed.  Repeat with remaining ricotta, pesto, peppers, Parmesan and 1/2 cup provolone.  Drizzle with 1 cup sauce.  Top with remaining 4 noodles and sauce, then with remaining cheese.  Bake, uncovered in centre of preheated oven for 40 to 45 minutes or until cheese is golden.

Crispy Oven Baked Chicken Fingers with Caesar Dip

Definitely family friendly

1 ½ cups milk, divided

2 tbsp Dijon mustard, divided

1 ½ cups finely crushed crisp whole wheat crackers

1 lb boneless skinless chicken breasts

¼ cup all purpose flour

2 cloves garlic, minced

½ tsp salt

¼ tsp pepper

2 tbsp freshly squeezed lemon juice

½ cup freshly grated Parmesan cheese

1. Preheat oven to 450F.  Line a baking sheet with foil; butter or spray.
2. In a shallow dish, combine ¼ cup of the milk and 1 tbsp of the mustard.  Place cracker crumbs in another shallow dish.  Cut chicken breasts into about 3 inch by ½ inch strips.  Dip each chicken strip first into milk mixture then into crumbs, pressing to coat.  Place on prepared baking sheet.  Discard excess milk mixture and crumbs.
3. Bake chicken fingers for about 15 min or until browned and chicken is no longer pink inside.  Meanwhile, in a small saucepan, whisk flour into remaining milk; whisk in remaining mustard, garlic, salt and pepper.  Bring to a boil over medium heat, whisking constantly.  Boil, whisking for about 3 min or until thick.  Remove from heat; stir in lemon juice and parmesan cheese.  Serve chicken with hot Caesar dip.

Spinach Meatballs

Want to get some veggies into your kids - these work well!

Freeze uncooked meatballs for a quick meal during the week.  You can cook them from frozen.

1 1/2 lb - 675 g lean ground beef or turkey
1 pkg chopped frozen spinach, thawed
1 slice whole wheat bread, chopped into crumbs
1/2 cup grated Parmesan
1 egg
1 tbsp ground flax seed
salt and pepper

1. Put all the ingredients into a large bowl, season and mix it all together by hand without overworking the mixture.
2. Preheat the oven to 400 F
3. Roll the meat mixture into walnut sized balls and place them on a rimmed baking sheet. 
4. Bake for 10-15 minutes, or until cooked through.  Alternatively cook the meatballs in a heavy skillet drizzled with canola or olive oil and set over medium high heat.

Use for spaghetti and meatballs - delicious!