Asparagus Tart

A very rich side dish, so take it easy on the portions.

8 sheets of phyllo pastry, defrosted
1/2 bunch fresh asparagus
2 tbsp unsalted butter, melted
1 cup mozzarella, grated
2 eggs
1/2 cup cream
1/2 tsp paprika
Sea salt to taste

1. Preheat oven to 350.  Blanch asparagus in boiling water.
2. Place asparagus in ice water, drain and dry.
3. Coat a baking sheet with melted butter.  On a work surface, place a sheet of phyllo dough and brush the top with butter.  Repeat the process layering the remaining phyllo dough on top.
4. Put the layered sheets on the buttered baking sheet, folding the edges on the sides
5. Sprinkle the top of the phyllo with 1/2 of the grated mozzarella leaving a 1 inch border.  Beat the eggs with cream and paprika.  Pour on top of the tart.
6. Arrange the asparagus equally across the tart.  Sprinkle salt and brush the borders of the tart with melted butter.  Sprinkle the rest of the mozzarella.
7. Bake for 20-30 minutes uncovered.
8. Allow the tart to sit for 5 minutes before cutting into squares.

Chicken and Bean Salad with Crispy Tortilla Topping

Serve with some sour cream if you like, I found this salad had lots of flavour and was filling enough for a dinner.  From Canadian Living Magazine - with a few of my own adjustments.

3 small flour tortillas, cut into 1/2 inch wide strips
1 tbsp vegetable oil
450 g boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 red sweet pepper
2 cloves garlic minced
1 1/4 tsp chili powder
1/4 tsp pepper
Pinch salt
1 cup rinsed drained canned black beans
1/2 cup frozen corn kernels
2 green onions, chopped
1 tbsp lime juice
4 cups torn lettuce (romaine)
1/2 cup shredded mozzarella
1 avocado, pitted, peeled and chopped

Honey Lime Dressing
3 tbsp olive oil
2 tbsp lime juice
2 tsp liquid honey
Pinch salt

Toss tortilla strips with 1 tsp of the oil.  Bake in oven at 450F until crisp, about 10 min.  Transfer to bowl.

Add remaining oil to skillet; cool chicken, sweet pepper, garlic, chili powder, pepper and salt, stirring often, until chicken is no longer pink inside, about 4 minutes.

Stir in beans, corn, green onions, and lime juice; cook until warmed through, about 3 minutes.

HONEY LIME DRESSING
In large bowl whisk together oil, lime juice, honey and salt.  Add lettuce and toss.  Spoon chicken mixture over top; sprinkle with cheese and avocado.

Sweet and Spicy Sausage

Even my picky eaters enjoyed this version.

1kg Italian Smoked Sausage
1 cup Cassis Jam
1/2 cup Steak Sauce
1 1/2 tbsp yellow mustard
3/4 tsp ground allspice

Place all ingredients in a slow cooker; toss to completely.  Cover; cook on high for 3 hours or until richly glazed.

Lemon Curd with Yogurt

A delicious dessert that tastes decadent.

LEMON CURD
3/4 cup lemon juice (fresh works best)
2 lemons, finely grated zest
1 cup sugar
4 large eggs
1 cup butter cut into cubes, room temperature

GARNISH
1 cup greek yogurt
berries

1. In a saucepan, bring lemon juice, zest and 1/2 cup of sugar to a boil.  Lower heat when it begins to boil.  
2. In a large bowl, beat eggs and remaining sugar together until creamy.  Gradually beat in lemon mixture without stopping, to keep eggs from cooking.  Return to saucepan and whisk continuously over medium heat.  Remove from the heat at the first sign of boiling.  Mix in butter until smooth. Cover and let cool before refrigerating.
3. Place a spoonful of chilled lemon curd into glasses.  Top with a scoop of yogurt and sprinkle of seasonal berries.

One Pot Shrimp and Couscous

An easy dish to make, delicious and healthy!

2 tbsp butter (or olive oil)
1 large sweet onion, thinly sliced - try a vidalia or sweet red
3 cloves garlic, chopped
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 cup couscous
450g deveined peeled medium shrimp
1 cup grape tomatoes
1 cup chicken or vegetable broth - try a sodium reduced
4 cups baby spinach

1. In large pan melt butter over medium high heat; cook onion, paprika, slat and pepper, stirring occasionally.  When onions are slightly softened, add garlic so it will not burn.  Stir about 3-4 minutes.
2. Add couscous; toast for 2 minutes.  Stir in shrimp, tomatoes and broth; bring to boil.  Cover and turn off heat; let stand on burner until no liquid remains and shrimp are pink, about 5 minutes.  Stir in spinach and let wilt.

Deviled Eggs

These are a classic and I don't know why I haven't made them in so long.

6 hard cooked eggs, peeled
3 tbsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/8 tsp chili power
chopped chives

1. Slice eggs in half lengthwise.  Place yolks in medium bowl.  Add mayonnaise, mustard, salt, pepper and chili powder to yolks.  Mix well until smooth.  Pipe or spoon filling into egg whites.
2. Sprinkle chopped chives on top.

Pumpkin Spice Snacking Cake

This is a great snacking cake for any time of the year.  From the Milk Calendar 2014.

2 cups whole wheat flour
1 cup all purpose flour
1/2 cup unsalted green pumpkin seeds, chopped
2 tsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin puree
2/3 cup plain yogurt (not fat free)
2 tsp vanilla extract
1 cup milk

1. Preheat oven to 350F.  Line a 13 x 9 inch metal cake pan with parchment paper or oil; butter foil, if using.  
2. In a bowl, whisk together whole wheat flour, all purpose flour, pumpkin seeds, cinnamon, ginger baking powder, salt and baking soda.  In a large bowl, using an electric mixer, beat butter, sugar and eggs until well blended; beat in pumpkin, yogurt and vanilla.  Using a spoon, stir in dry ingredients alternating with milk, making 3 additions of dry and 2 of milk, just until incorporated.  
3. Spread into prepared pan, smoothing top.  Bake for about 40 min or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 min.  Invert onto a cutting board, peel off paper, then invert back onto rack to cool completely.