Quick French Country Stew

An excellent flavourful stew without a lot of work!

4 tsp olive oil, divided
1 kg boneless skinless chicken thighs cut into 2 inch chunks
1/2 tsp salt, divided
1 yellow onion, cut into thin wedges
1 red onion, cut into thin wedges
2 medium garlic cloves, pushed through a press
2 tsp minced fresh thyme or 1/2 tsp dried
1 cup reduced sodium chicken broth, divided
1 tbsp whole wheat flour
1/3 cup dry red wine
1 tsp Dijon mustard
1 tbsp chopped fresh parsley

• Heat 1 tsp oil in a large nonstick skillet over high heat.  Add chicken, sprinkle with 1/4 tsp salt, and cook 2 to 3 minutes per side, until browned.  Transfer to a plate.
• Add remaining 3 tsp oil to skillet; reduce heat to medium.  Add onions, cook 8 minutes, until lightly browned; add garlic and thyme and cook 1 minute more.  While onions are cooking, transfer 2 tbsp of the broth to a cup and stir in flour.
• Add wine to skillet; let bubble 1 minute.  Return chicken to skillet, add plain broth, and cover.  Reduce heat to medium low and cook 12 minutes.
• Stir in flour mixture and remaining 1/4 tsp salt, bring to a boil, and cook 1 minute, until slightly thickened.  Stir in mustard and sprinkle with parsley.

Chicken, Sage and Ham Soup

This soup has a wonderful blend of flavours.  Pair it with a salad for a healthy and hearty dinner.

1 tbsp olive oil
2 tbsp chopped shallot
2 (14 1/2 oz) cans reduced sodium chicken broth, plus 1 cup water
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 oz ham, chopped
1/2 tsp dried sage leaves
1 lemon
1/2 tsp salt (I omitted this as the ham has enough salt for me)
1/2 tsp pepper

• Heat oil in large saucepan over medium heat.  Add shallot; cook 1 minute, until softened.  Add broth, water, chicken, ham and sage.  Bring o a boil.  Reduce heat to low.  Cook 5 minutes, until chicken is almost cooked through.
• Add 1 tsp grated lemon rind, 2 tsp lemon juice, salt and pepper.  Cook 2 to 3 minutes more.
• Enjoy

Butternut Squash Soup

I love squash soup, it is a favourite comfort food of mine, although I am alone in my house with this preference.  The good thing about this soup is that you can freeze it and enjoy at a later date if your family is like mine.

1 small butternut squash, peeled, seeded and cut into 1 inch pieces
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 yellow zucchini , cut into 1 inch pieces
1/4 cup finely chopped onion
1 1/2 tsp pumpkin pie spice
1 tbsp tomato paste
2 cans (14 1/2 oz) vegetable or chicken broth
1/2 cup milk or cream
Pumpkin seeds (optional)
Sour cream (optional)

• Heat oven to 450F.  Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.  Arrange in a single layer on a baking sheet.  Roast 15 minutes, turning once.
• Toss zucchini and onion with remaining oil, salt, and pepper.  Add to baking sheet with butternut squash.  Continue roasting 20 minutes until all vegetables are tender.
• In a large saucepan over medium heat, cook pumpkin pie spice, stirring constantly, 1 minute or until fragrant.  Stir in tomato paste and cook 1 minute more.  Add roasted vegetables and broth.  Bring to a boil, reduce heat to low, and simmer 20 minutes.  Stir in milk/cream.  Remove from heat.  Puree soup with an immersion blender.
• Heat gently to warm through.  SEason to taste with additional salt and pepper.  To serve, divide soup in bowls and garnish with toasted pumpkin seeds and sour cream if desired.

** to make your own pumpkin spice combine 1 tsp cinnamon, 1/4 tsp ginger 1/8 tsp each of allspice and nutmeg, and a pinch of ground cloves.

Smoky Guacomole

BBQ season is back and this is a great addition to any burger.

1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 to 2 tsp minced canned chipotle pepper in adobo sauce
2 soft ripe avocados
2 tbsp fresh lime juice
Salt
1 tomato, seeded and diced
2 tbsp chopped fresh cilantro

• Heat oil in a small skillet over medium low heat.  Sauté onion and garlic for about 3 minutes or until soft and just starting to turn golden.  Remove from heat and stir in 1 tsp chipotle.  Let cool.  (Add more chipotle for a hotter guacamole if you like heat).
• Peel and pit avocados and place in a bowl.  Using a fork mash avocados, adding lime juice and 1/2 tsp salt.  Stir in onion mixture.  Add more chipotle to taste, if desired.  Place plastic wrap directly on the surface of guacamole and refrigerate for up to 4 hours.
• Just before serving, fold tomato and cilantro into guacamole and season to taste with salt.

Makes about 2 cups

Chili and Vanilla Chocolate Bark

Perfect for an Easter present!  This gives a little heat and a little sweet.  I really enjoyed this.


500 g quality dark chocolate, chopped
3 - 5 dried medium sized chilies or use 1/2 tsp to 1 tsp dried chili flakes
3 vanilla beans

• Preheat oven to 300 f.  Line baking sheet with parchment paper.  Place vanilla beans and chilies on chest; toast in oven for 1 minute - just long enough to bring out their flavour.  Set baking sheet aside.  Trim and discard stems and seeds from chilies; trim and discard tops and bottoms of vanilla beans.  Coarsely chop chilies and vanilla bean; in a spice grinder and working in batches until powdery.
• In a double boiler, or heat proof bowl set over a saucepan of hot (not boiling) water, melt chocolate; stir in vanilla and chili mixture until well combined.  Spread mixture evenly over parchment paper lined baking sheet to a 1/4 inch thickness.  
• Set aside for 2 hours at room temperature until firm, then break into small pieces.  Store in an airtight container, up to two weeks.

Beach Bonfire

It may still be cold outside but this should heat things up a bit

Crush 1/2 cup roasted almonds and put onto a plate.  Rim glass with Simple syrup and dip into the almonds to coat the rim.

In a cocktail shaker filled with ice, add 1 oz rum, 1/2 oz Alize liqueur, 2 oz pineapple juice and 2 oz passion fruit juice.  Shake until frothy and strain into th rimmed glass filled with ice.


SIMPLE SYRUP
Combine equal parts sugar and boiling water.  Stir until sugar has dissolved.  Store in the fridge until chilled.

Late Night Latte

A home made ice cap!

To a cocktail shaker filled with ice, add 1 oz Frangelico, 1/2 oz brandy, 2 oz chilled coffee and 2 oz almond milk.  Shake and strain into a tall glass with ice.  Top with whipped cream and dust with cinnamon.

Blueberry and Sparkling Red Moscato Jelly

I love the use of wine in this recipe, it is the first time I have added it to a jam and it gives it such a wonderful unique taste.  From Food and Drink Spring 2016.

4 cups blueberries, fresh or frozen
1 cup sparkling red Moscato wine
6 cups sugar
Juice of 1 large lemon, about 1/3 cup
1 pouch (85ml) liquid pectin

•  Before you start cooking, pop a plate into the freezer; you’ll use that in a little bit to test the readiness of the jam.
• Into a large, heavy-bottom saucepan over medium-high heat, add the blueberries, wine, sugar and lemon juice. Bring up to a good boil, stirring constantly and watching closely, in case it starts to foam and boil over.
• When it comes to a boil, add the whole pouch of liquid pectin—try to squeeze out every drop; you need it!—stir in and bring back up to the boil. Boil for about 1 minute stirring constantly.
• Spoon a drop of hot jam onto that chilled plate and pop it back into the freezer; if it begins to gel or set within 30 seconds or so, it’s time to bottle. If not, boil for another minute, then retest.
• To bottle, transfer the still-hot jam into warm, sterilized jars. Don’t overfill; about ¼ inch (5 mm) from the top is perfect.
• Pop on the lids, tighten, and finish canning by submerging the filled, tightly sealed jars into a very large pot of boiling water for about 20 minutes. Remove from the water bath and allow to cool on the counter. You should hear a chorus of metallic clinks and clunks coming from the kitchen, as the seals set tight!

• 
  
  Makes about 6½ cups (1.625 L)

Easy Almond Cake

A nice cake to have with coffee! As a person with Danish heritage this kind of dessert appeals to me.

1 cup boiling water
2/3 cup butter
2 eggs
2 cups sugar
1 tbsp almond extract
2 cups flour
2 tsp baking powder

Melt butter in boiling water.  Let cool.  Mix eggs, sugar and almond extract.  Add flour and baking powder to egg mixture.  Add water and butter, stirring vigorously.  Pour batter into springform or 9 x 10 inch baking form.  Bake at 325F for 40 minutes.  Cake is spongy to touch.

Salmon Wellington with Arugula Hollandaise

A rich and decadent dinner that can be served hot or cold - from Food and Drink Holiday 2015

6 to 8 leaves of chard
2 tbsp (30 mL) butter
3 cups (750 mL) sliced leeks, white and light green portions only
½ cup (125 mL) cream 6 cups (1.5 L) spinach
Salt and freshly ground pepper
8 oz (250 g) scallops, chopped
2 tsp (10 mL) paprika
1 tsp (5 mL) ground ginger
Pinch cayenne
1 tsp (5 mL) cinnamon
2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut
1 pkg (450 g) pre-rolled puff pastry, thawed
1 egg, lightly beaten

ARUGULA HOLLANDAISE
½ cup (125 mL) butter
2 egg yolks
11/2 cups (375 mL) packed baby arugula
1/4 cup (60 mL) Greek yogurt
Salt and freshly ground pepper

1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and discard stems.

2 Heat butter in a skillet over mediumlow heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature.

3 Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.

4 Preheat oven to 400°F (200°C).

5 Line a baking sheet with parchment paper. Place one 10inch (25cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in centre of pastry, leaving a 1/2 inch (1cm) border. Brush edges with egg wash. Sprinkle chard with salt.

6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap.

7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay overtop, enclosing salmon. Cut away any excess pastry and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry.

8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.

9 For hollandaise, place butter in pot on medium heat and bring to boil. Meanwhile, place egg yolks, arugula and yogurt in food processor. Process until well combined. Pour bubbling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pepper. Serve warm.

Serves 8

Smoky Guacamole

A versatile condiment that will enhance you burgers and bbq chicken.  From Food and Drink Summer 2015.

1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 to 2 tsp minced canned chipotle pepper in adobo sauce
2 soft ripe avocados
2 tbsp fresh lime juice
Salt
1 tomato, seeded and diced
2 tbsp chopped fresh cilantro

• Heat oil in a small skillet over medium low heat.  Sauté onion and garlic about 3 minutes or until soft and just starting to turn golden.  Remove from heat and stir in 1 tsp of the chipotle.  Let cool.
• Peel and pit avocados and place in a bowl.  Using a fork, mash avocados, adding lime juice and 1/2 tsp salt.  Stir in onion mixture.  Add more chipotle to taste, if desired.  Place plastic wrap erectly on the surface of guacamole and refrigerate for up to 4 hours.
• Just before serving, fold tomato and cilantro into guacamole and season to taste with salt

Makes about 2 cups