Italian Stew

An easy family friendly casserole.  From Company’s Coming.

3 tbsp cooking oil
1 kg stewing beef, cut up
1 tsp oregano leaves
1 tsp rosemary leaves
1 tsp chili powder
1 1/2 tsp seasoned salt
1 tbsp all purpose flour
156 ml tomato paste
1 cup water
796 ml canned tomatoes
1/2 cup parsley leaves, fresh
3 carrots, thickly sliced
4 celery sticks, thickly sliced
2 1/4 cups macaroni

• Heat cooking oil in frying pan. Brown beef.  Transfer to large pot.
• Peel and cut onions in quarters.  Brown in frying pan.  Transfer to pot.
• Measure oregano, rosemary, chili, seasoned salt and flour into medium size bowl.  Stir well.  Add next 4 ingredients.  Mix together and add to meat.  Bring to a boil.  Simmer covered for 1 hour 20 minutes.  
• Add carrots and celery to meat.  Simmer covered 45 minutes until vegetables and meat are tender.
• Cook macaroni as directed on package.  Drain.  Add to meat mixture.  

Serves 8

Pork Souvlaki

An easy dinner dish to make.  You could switch the pork for chicken if you prefer.  The Tzatziki in this is really nice.  From Canadian Living/The Barbecue Collection.

2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 large clove garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
675 g pork tenderloin trimmed and cut into 1 inch cubes
2 plum tomatoes, sliced
Half red onion, sliced
1 cup shredded romaine lettuce
4 greek style pocketless pitas

Tzatziki:
1 cup shredded cucumber
1/2 tsp salt
3/4 cup Balkan style plain yogurt
2 cloves garlic, minced
2 tbsp chopped fresh dill, optional
1 tbsp lemon juice

TZATZIKI
Mix cucumber with slat; let stand for 10 minutes.  Squeeze out moisture.  Stir together cucumber, yogurt, garlic, dill and lemon juice.


Meanwhile, whisk together lemon juice, oil, garlic, oregano, salt and pepper; toss with pork until coated.  Marinate for 10 minutes or covered and refrigerated, up to 6 hours.

Reserving any remaining marinade, thread pork onto skewers; brush with marinade.  Grill covered on greased grill over medium high heat, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes.  Remove skewers.  Serve with tomatoes, onion, lettuce and tzatziki on pitas.

Salmon Fillets with Herb Vinaigrette

Sometimes simple is best and I believe that is the case for this Salmon recipe.  I started barbecuing salmon this year and I love it!  I am not a big fan of fish but have really enjoyed the flavour of fish over the bbq.  The herb vinaigrette enhances the salmon and I used leftover vinaigrette on my salad for work lunches.  Feel free to experiment with the herbs for the vinaigrette..substituting Basil or thyme or whatever you have on hand.  From Food and Drink Summer 2014

4 salmon fillets
2 tsp vegetable oil

VINAIGRETTE
2 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp grainy mustard
2 tsp finely chopped garlic
2 tsp grated lemon zest
2 tbsp lemon juice
1/4 tsp sugar
1/2 cup olive oil
Salt and freshly ground pepper
6 cups torn, mixed lettuce

1. If your salmon has skin, rub the skin side with vegetable, otherwise rub both sides with oil.
2. Combine oregano,parsley, chives, grainy mustard, garlic, lemon zest, lemon juice and sugar.  Whisk in olive oil and season with salt and pepper.  Remove one quarter of mixture and brush over salmon fillets.  Reserve remainder.
3. Preheat grill to high.  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.
4. Toss lettuce with remaining vinaigrette, add 1 tbsp at a time until just coated.  With tongs place on 4 plates.
5. Remove fillets from grill.  Place on salad.

All Dressed Shoestring Chips

These are excellent just on their own or on a side!  From Food and Drink Winter 2012.

2 large potatoes, peeled if desired
1/4 tsp dried oregano leaves
1/4 tsp sweet smoked paprika
1/4 tsp fine sea salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
8 cups canola oil

1. For best shoestring chips, use a mandoline fitted with the julienne blade.  Slice potatoes, then place in a bowl of ice cold water for about 30 minutes.  Line a baking sheet with paper towels. Stir spices together.
2. Place oil in a large deep pan such as a Dutch oven or follow instructions on deep fryer.  It should not come more than a third up sides of pan and needs to be 1 1/2 inches deep.  Set over medium. Heat oil to 350 to 360 F. using a deep fry thermometer or drop a cupe of bread into the oil - it should turn brown in about 1 minute.
3. Drain potatoes very well and pat dry really well.  Using large tongs, add about a third of potatoes to oil.  Fry, stirring occasionally until golden brown, 4 to 5 minutes.  Using a large slotted spoon or tongs, remove potatoes and place on paper towel lined baking sheet.  Pat any excess oil.  Place chips while hot in large bowl.  Toss with a third of the spice mixture.  Repeat with remaining potatoes.  Best eaten right away.

Makes 3 to 4 cups

Cabernet Chicken

The sauce developed with this recipe is wonderful!  I used seedless grapes.  From Food and Drink 2003

3 lb (1.5 kg) chicken
Salt and freshly ground pepper
1 tbsp butter
1 cup sliced leeks
1/2 cup chopped carrots
1/4 cup chopped celery
1 tbsp fresh chopped tarragon or oregano
1 cup Cabernet Franc
1/2 cup red grapes, halved
1/2 cup red grapes, whole

1. Preheat oven to 400F
2. Season chicken with salt and pepper.  Truss chicken to help it keep shape.  Heat butter in ovenproof casserole on medium heat.  Brown chicken, breast-side down, until golden, about 3 minutes.  Turn on its side and brown another 3 minutes.  Brown remaining sides.  Remove chicken and drain off all but 1 tbsp fat.
3. Add leeks, carrots and celery into casserole and saute 2 minutes or until softened.  Add tarragon and wine.  Bring to boil and reduce by half, about 5 minutes.  Stir in halved grapes.  Return chicken to pan breast side up.  Cover and bake for 55 minutes, basting occasionally.
4. Remove chicken from pan to carving board and cover with tea towel to keep warm.  Skim fat from casserole.  Strain sauce into a skillet, pressing down on the solids.  Add whole grapes, bring to boil and simmer 1 minute or until flavours are combined.  Season with salt and pepper.  Carve chicken and serve with sauce.  

Slow Barbecued Pork Ribs with Chilean Salad

This recipe had me at slow barbecued and ribs :)  I love using the BBQ this way,  It really brings the flavour out.  The recipe calls for back ribs and they are supposed to have the most flavour.  If your store doesn't have them just substitute for spare/side ribs.  This came out of the Food and Drink 2005 book.

1 tbsp chopped garlic
2 tbsp fresh oregano
1/4 cup orange juice
1/4 cup lime juice
1 tsp honey
1 cup chopped red onion
1 tsp chopped chipotle pepper
1 tbsp adobo sauce
1/4 cup vegetable oil
3 lb (1.5 kg) pork back ribs
salt

1. Combine garlic, oregano, orange juice, lime juice, honey, red onion, chipotle pepper, adobo sauce and vegetable oil in a bowl.  Cut each rack in half.  Place ribs in baking dish and pour over marinade.  Marinate for 4 hours or overnight in refrigerator.  Turn ribs several times if possible.  
2. Preheat oven to 300 F
3. Season meat with salt and place meat and marinade in a roasting pan.  Bake, uncovered for one hour.
4. Preheat grill to low and turn off 1 element.  Remove ribs from pan and place on turned off side.  Grill slowly, turning twice for 1 hour or until ribs are cooked through and glazed.
5. Serve with Chilean Salad.

CHILEAN SALAD

3 cups sliced tomatoes

1 cup finely sliced sweet or red onions

Salt and freshly ground pepper

3 tbsp olive oil

1 tsp lemon juice

1 tbsp chopped coriander leaves

1. Mix tomatoes, onion, salt and pepper together on a platter.
2. Combine oil and lemon juice and pour over salad.  Sprinkle coriander leaves on top.

Serves 6

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.

Italian Sausage Lasagna

A lot of flavour here!

Preparation time:  45 minutes
Cooking time:  50 minutes
Baking time: 40 minutes
Makes:  8 servings

12 lasagna noodles (not oven ready noodles)
3 onions
2 tbsp olive oil
1/4 cup parsley, finely chopped
4 crushed garlic cloves
5 1/2 oz can tomato paste
1/4 tsp crushed red pepper
1 tsp dried leaf basil or 1/4 cup finely chopped fresh basil
1/2 tsp dried oregano
1/2 cup red wine
2 (28oz) cans whole tomatoes, including juice
2 lbs (1kg) Italian sausage
2 sweet peppers
2 zucchini
1 cup grated Asiago cheese about 125 g
1 cup grated mozzarella cheese, about 125 g

1. Cook lasagna noodles in a large pot of salted boiling water, according to package directions, until al dente, about 12 to 14 minutes.  Drain noodles and rinse under cold water.  Lay wet pasta in a single layer on waxed paper.  Cover with another piece of waxed paper.
2. Meanwhile, finely chop onions.  Heat oil in a large saucepan set over medium-low heat.  Add onions, parsley and garlic.  Cook, stirring occasionally , until onions are soft, about 10 minutes.  Do not let onions brown.
3. Stir in tomato paste and seasonings.   Continue stirring mixture for 2 more minutes.  Stir in red wine.  Add tomatoes and juice, breaking up tomatoes into bite-size pieces.
4. Cover and bring to a boil over medium and simmer, uncovered, stirring often, for about 30 minutes.  This sauce can be made up to 2 days before preparing and baking lasagna.
5. Meanwhile, pierce sausage casings several times.  Place whole sausages in a large frying pan set over medium heat.  Cook, turning often until well browned, about 15 minutes.  Cut sweet peppers into 1 inch pieces and slice zucchini into 1/4 inch rounds.
6. Cut cooked Italian sausages into large bite size pieces.  Stir sausage pieces, sweet peppers and zucchini into simmering sauce.
7. Preheat oven to 350F.  Lightly coat bottom of a 9 x 13 inch baking pan with about 1 cup sauce.  Arrange a single layer of noodles over sauce.  Spoon one third of sauce over noodles.  Sprinkle with one third of asiago cheese.  Repeat layers twice.  Top lasagna with mozzarella cheese.
8. Bake immediately or cover and refrigerate.  Lasagna can be refrigerated for up to 1 day.  Bring to room temperature before baking.  Bake, uncovered, in preheated oven until golden, about 40 to 45 minutes.  Let sit for 10 minutes before serving.

Presto Pizza!

Homemade Pizza, doesn't get much better than this!

Crust

1 1/4 cups all purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1 tsp dried oregano

1/4 tsp salt

1 cup milk

1/4 cup butter, melted

Topping

2/3 cup pizza sauce

1 1/2 cups diced vegetables

1/2 cup diced lean ham

1 1/2 cups shredded Mozzarella cheese

1. Place a large baking sheet upside down on middle rack of oven and preheat oven to 425F. Butter 1 or 2 more large baking sheets.
2. Crust:  In a large bowl, combine all purpose and whole wheat flours, baking powder, oregano and salt.  Pour in milk and butter; stir with a fork until soft dough forms.  Turn out onto lightly floured surface and knead a couple of times just until smooth.  Divide into 6 pieces.  Roll or pat 3 pieces into 6 inch circles and place on prepared baking sheet.  
3. Topping:  Spread pizza sauce on each crust, leaving 1/2 inch border.  Sprinkle with ham and vegetables as desired.  Sprinkle with half of the cheese. 
4. Place pizzas on baking sheet on top of hot baking sheet in oven.  Bake for 12 to 15 min or until crust is golden, toppings are hot and cheese is bubbling.  meanwhile repeat with remaining 3 pizzas.  

Big Batch Lasagna

A great lasagna that freezes well - make two - freeze one!

2 medium onions, chopped
4 to 6 cloves garlic, squished
2 lb (1kg) lean ground beef or ground turkey
2 carrots, diced
2 cups sliced fresh mushrooms (optional)
2 cans crushed tomatoes
2 cups water
2 tsp crumbled dried oregano
1 tsp salt
1/2 tsp pepper
two containers (475g) ricotta cheese
4 eggs
2 tbsp chopped fresh parsley
30 no-boil, oven ready lasagna noodles
6 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Grease two 9 x 13 in baking pans.  Use foil for the one you will freeze.

To make the sauce, in a large pot, combine the onions, garlic and ground beef or turkey.  Place over medium heat and cook, stirring to break up lumps, until the meat is no longer pink.  Add the carrots and mushrooms, and cook 5 minutes longer.  Add the crushed tomatoes, water, oregano, salt and pepper.  Cover and cook, stirring once in a while, for 15 minutes, or until carrots are tender.

Mix together ricotta, eggs and parsley in a small bowl.  Spread about 1 cup of the meat sauce on the bottom of each baking dish, it will be a thin layer.  Arrange the lasagna noodles over the sauce to cover the entire bottom of the baking dish. You may need to break a few to make it fit - that is fine - kind of like making your own puzzle!  Cover the noodle layer in each pan with 2 cups of meat sauce.  Spoon about 1/4 of the ricotta mixture on top of the sauce in each pan, dropping it by small spoonfuls so that it is evenly covered.  Sprinkle with 1 cup of the mozzarella cheese in each pan.

Add another layer of noodles, topped with 2 cups meat sauce in each pan, all the remaining ricotta mixture and 1 cup mozzarella per pan.

Finally arrange a third layer of lasagna noodles on top of each pan, top with the remaining meat sauce, dividing it evenly between the pans, and sprinkle with the remaining mozzarella.  Finish with all of the grated Parmesan.

To bake fresh, cover loosely with foil that has been lightly sprayed with non stick vegetable oil spray.  Bake in preheated 350F oven for 30 minutes.  Remove foil and continue to bake for an additional 15 minutes, or until the sauce is bubbling and the noodles are tender when poked with a knife.

To freeze, cool the unbaked lasagna completely, then cover tightly with foil, label and freeze.  To serve, don't defrost; place the covered frozen dish in a preheated 350F oven and bake 45 min.  Uncover and continue baking for 55 minutes to 1 hour or until sauce is bubbling and the lasagna is hot in the middle.