Normally Paella is made with seafood but, with Spring just around the corner, this is something we can make and really enjoy. Serve with fish, chicken or barbecued ribs.
This will serve 7-8 people
- 1 butternut squash, peeled, seeded, cut into wedges
- 8 oz. baby carrots, scrubbed and trimmed
- 8 oz. red skinned baby potatoes, quartered
- 1/2 cup olive oil
- pinch of salt and freshly ground pepper
- 1/4 cup Italian parsley, chopped
- 3 garlic cloves, minced
- 1 tbsp. paprika
- 1 tsp. saffron threads
- 1 medium onion, chopped
- 14 oz. can diced tomatoes with juice
- 2 1/4 cups Arborio rice, rinsed
- 4 cups vegetable broth
- 1 lb. asparagus, trimmed, cut in 1 inch pieces
- 14 oz. garbanzo beans, rinsed
- grated zest from 2 limes
Preheat oven to 425 degrees. Toss the squash, carrots, potatoes with 1/4 cup olive oil in a large bowl. Season with salt and pepper. Spread out on a parchment lined baking sheet and roast until all are tender and browning around the edges. This should take about 30-35 minutes.
Combine the parsley and garlic in a small bowl and stir in the paprika, saffron and set aside.
Heat the remaining 2 tbsp. oil in a large saucepan. Add the onion and sauté until soft. Add the tomatoes, rice and parsley mixture. Stir in the broth.
Bring to a boil then reduce to low heat. Cover and simmer for about 15 minutes. Stir in the asparagus and beans and heat through. Add the roasted vegetables. Season to taste.
Transfer to a large platter and sprinkle with the lime zest and some of the juice from the limes.
Delicious and Happy Cauliflower
Ha Ha….this is a truly delicious way to serve cauliflower: even those who think they don’t like vegetables (they will).
- 2 1/2 – 3 lbs. cauliflower, peeled, core removed and broken into large florets
- 1 cup soft breadcrumbs
- 1/4 cup olive oil
- 1/4 cup butter
- 3 tbsp. freshly chopped garlic
- 1/2-3/4 cup grated Asiago cheese
- 1/3 cup pitted olives
- 1/3 cup finely chopped orange bell pepper
- 1 tbsp. finely grated lime peel
Preheat oven to 425 degrees. Arrange the cauliflower in a large roasting pan and sprinkle the bread crumbs over.
In a small saucepot heat the olive oil, butter and garlic over low heat. Cook and stir about 5 minutes. Do not burn the garlic. Drizzle this over the cauliflower and sprinkle the cheese over the mixture.
Bake this, uncovered, in the oven for about 15 – 20 minutes until the cauliflower is fork tender. Remove from the oven and sprinkle the olives, peppers and lime zest just before serving. If you have any lime wedges, serve in a small bowl and pass around.
Didn’t I tell you ? Uhuh, it’s yummy.
This will serve 8.
The Very Best Roasted Vegetables
We are always looking for ways to make vegetables even better tasting and this is a great way to do it. Even “Mikey” will like them. Try it and you will want to repeat often.
- 2 large carrots, peeled
- 2 large turnips, peeled
- 2 parsnips, peeled
- 2 large beets,unpeeled
- 3 tbsp. butter
- 2 tbsp. maple syrup
- pinch of salt
- 1/2 tsp. fresh thyme leaves, chopped
Preheat oven to 375 degrees.
Cut the carrots and parsnips diagonally. Cut the turnips in half, then in 1/4 inch pieces.
In a separate pot, boil the beets until just tender, cool down to touch, then cut in half and then into 1/4 inch pieces. Set aside.
Bring a large pot of water to the boil. Add the carrots to the water and cook for one minute, then add the turnips, and parsnips until just tender. Drain and add ALL the vegetables onto a parchment lined baking sheet, stir in the butter, maple syrup and bake, turning frequently until completely glazed. (8-10 minutes)
Serve immediately with a light sprinkle of the chopped thyme leaves.
**Note: The pictures show more vegetables. We couldn’t locate any parsnips so Don added Brussel Sprouts, Sweet potato and baby potatoes (just cut in half). The only thing I would have added would have been 1 more tbsp. of maple syrup. Mind you, when you pour them into a large bowl, all the juices coat the vegetables and it is wonderful.
Lemon Garlic Mashed Potatoes
If you are not having a turkey this season, but opting out for either lamb or ham, then these are the potatoes you should try.
- 3 lbs. Yukon Gold potatoes, peeled and chopped into chunks
- 3 cloves garlic, halved
- 3 tbsp. olive oil
- 2 tbsp. butter
- pinch of salt and pepper
- 2 tbsp. capers, drained and chopped
- 1/3 cup Italian parsley (flat leaf)
- 2 tsp. lemon peel, shredded
- 1 half lemon
In a large sauce pot, cook the potatoes and garlic in boiling water until tender.(20-25 minutes).
Drain the potatoes, but reserve 1 cup of the water. Mash with a potato masher to break them up, then place in your electric mixer beating until totally smooth, adding 2 tbsp. of the oil, butter, salt and pepper, and just enough of the reserved water to reach the desired consistency.
Transfer to a serving bowl, topping with the capers, parsley, lemon peel and drizzle the remaining oil over the top. Squeeze the lemon over the top just before serving.
This makes enough for 8, plus a little more for leftovers.
Crisp Potatoes With A Garlic/Herb Oil
To really make this dish become the surprise hit at the dinner table, add some minced garlic.
- 1 1/2 lbs. red skinned baby potatoes
- sea salt
- 3 tbsp. olive oil
- 1/4 cup coarsely chopped parsley (flat leaf is best)
- 2 garlic cloves, grated
Heat the grill on medium high. Firstly, fill a pot with the potatoes and cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender (12-14 minutes). Drain and cool slightly.
Cut the potatoes in half and toss with 1 tbsp. olive oil , coating all the surfaces. Whisk together the remaining oil and garlic. Grill the potatoes directly on the grates, turning to get grill marks on the potatoes, cooking until they become crisp. (2-3 minutes in total).
Remove from the grill and toss with the remaining oil, minced garlic and adding the chopped parsley.
These are really a delightful ‘gift’ to the dinner. Enjoy!
Ginger Orange Glazed Carrots
Now I have to confess…growing up this was one vegetable I could not/would not eat. In fact, I went without dessert for one whole year but that is another story.
This is a wonderful way to elevate the lowly carrot to a “company-worthy” side dish to anything barbecued.
- 2 1/2 cups carrots, sliced in 1/2 inch pieces
- 3 tbsp. ginger preserves, chopped
- 1 tsp. grated fresh ginger
- 2 tbsp. frozen orange juice, concentrate, thawed
- 1 tbsp. butter
In a saucepan, cook the carrots in lightly salted water for about 4 minutes. Drain and set aside.
In the same pot (save dishes) combine the ginger preserves, orange juice, grated ginger and butter, stirring until melted. Return the carrots to the pot, cooking, uncovered, for about 6-7 minutes until the carrots are tender and glazed.
Serve with barbecued ribs or chicken, along with buttered fettucine noodles. Awesome!
Mashed Potatoes And Vegetable Bake
It is now Autumn and that means potluck dinners and Thanksgiving celebrations. This is a wonderful side dish to either make and take or make, bake and devour. Either way, it will be a real hit on the table.
- 2 lbs. russet potatoes, peeled and cut in 2 inch pieces
- 1 tsp. olive oil
- 1 cup fresh corn kernals (frozen can be used-thawed)
- 1 cup asparagus, cut in 1 inch pieces
- 1 garlic clove, minced
- 1/2 cup sour cream
- 1/4 cup butter
- pinch of salt
- 2 cups panko crumbs
- 1 cup shredded white cheddar cheese
- 1 tsp. paprika
- 3 tbsp. butter
Preheat oven to 450 degrees.
In large pot, boil potatoes until tender (about 15-17 minutes). Drain. With a potato masher, mash the potatoes and then place in food processor. (this step prevents lumpy potatoes).
Now add the sour cream, 2 tbsp. butter, 1 egg, pinch of salt, paprika and minced garlic. Mix until completely smooth.
In a skillet, add the olive oil and saute the vegetables until tender (6-8 minutes). Transfer these to a buttered 1 1/2 qt. baking dish. Scoop the potatoes over the top, spreading to the dish edge. Sprinkle the top with the panko crumbs and grated cheese. Then dot the 3 tbsp. of butter over the top.
Bake only until the top is getting browned. This will make 8 plus servings. A great dish to make.
There, didn’t I tell you it was great?
Cauliflower Roasted With Fresh Cranberries
Thanksgiving is around the corner (psst…so is Christmas) and this is one recipe to set aside for your wonderful turkey dinner. It is delicious, a bit different but still using, perhaps, one of your favourite vegetables for the celebration.
- 2 medium cauliflower heads, broken into florets (about 2 lbs. each)
- 1 medium onion, cut into wedges (outer skin removed)
- 3-4 tbsp. olive oil
- pinch of salt
- 2 cups fresh cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- freshly grated pepper
- Freshly grated nutmeg
Preheat oven to 450 degrees. Place the onion and cauliflower in a baking pan and drizzle with the oil and a sprinkle of salt. Toss to coat.
Spread them out in an even layer and roast, uncovered, for 30 minutes. At the 15 minute time, add the cranberries and stir in.
In a saucepan whisk together the balsamic vinegar, honey, and pepper. Simmer for about 8-10 minutes until thickened.
Put the cauliflower and onion mix into a large bowl and pour the sauce over. Stir to coat well. Sprinkle with some freshly grated nutmeg. (very lightly so as not to overpower).
Watch the faces of those around the table….they will absolutely love this and will want you to make it a favourite addition to the holidays.
Go ahead…say it! Damn, I did this….
Thanksgiving Sprouts And Apples
I know, almost everyone hates these little things, but with Thanksgiving not that far away,why not try this first, then present it again at your Thanksgiving table.
You WILL give thanks for this one. They are very tasty – a little sweet and tart with a crunchy texture and not like what you grew up eating.
- 2 lbs. Brussel sprouts
- 1/4 cup butter
- 2-3 drops of hot sauce
- pinch of salt
- 2 Granny Smith apples, peeled, cored and cut in thin slices
- 2 tbsp. fresh thyme leaves
- 1/4 cups toasted and chopped pecans
Line a large baking dish with paper towels and set aside. Remove the outer leaves of the sprouts and discard. Cut the ends off and then cut in half.
In a large pot cook the brussel sprouts n boiling water for about 2 minutes. Drain and plunge in ice water to stop the cooking process. When cool, drain and put in the bowl with the paper towels. Pat dry.
In a frypan,melt the butter, hot sauce and cook, stirring constantly, until the butter begins to turn brown. This should take about 8 minutes. Add the sprouts and cook for about 5 minutes. Now add the apples slices and thyme and cook until the apples are tender.
Sprinkle with the chopped pecans and serve.
THE Ultimate Poutine
While in Calgary a few weeks ago, eldest son in family had a great dinner for the siblings and parents. Pulled pork sandwiches and poutine. Although it was really tasty, you have to go a few more levels to beat what Don did on Sunday (our last hurrah before the gym takes over).
- 3 cups of oil for deep-frying
- 3 1/2 lbs. baking potatoes (we used new and they were better than Russet)
- 4 tsp. Crisco oil
- 1 onion, chopped
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 tbsp. tomato paste
- 6 sprigs of fresh thyme
- 3 cups beef broth
- 2 cups chicken broth
- 1 tbsp. mixed peppercorns
- 2 tsp. cider vinegar
- 1/2 tsp. sugar
- 1/2 tsp. Worchestershire sauce
- pinch dried sage leaves
- 1 cube beef bouillon cube
- pinch of salt
- 1/2 cup butter
- 1/2 cup flour
- 3 oz. shredded Monteray jack cheese
- 3 oz. shredded cheddar
- 3 oz. shredded Asiago cheese (mix all three together in separate bowl)
In a large pot, heat the oil over a medium heat and cook the onion, shallots, garlic, tomato paste and thyme until the onions and shallots are softened and golden in colour (5 minutes).
Stir in the broths, peppercorns, vinegar, sugar, Worchestershire sauce, sage, salt and bring to the boil. Reduce and simmer for 15 minutes, stirring occasionally. Strain through a sieve into a large glass 8 cup measure. Discard the solids.
Now, in the same pot, melt the butter, add the flour, whisking constantly until a smooth paste and pale butterscotch colour. (3-4 minutes).
Whisk in the reserved broth mixture and bring to a boil. Cook until thickens (about 5 minutes). Keep warm.
Wash and cut the potatoes into sticks. (peel first, of course). Pat dry. Blanch in water for 3 -5 minutes at a hard boil. Transfer to a towel lined baking sheet to drain.
Working in small batches, put the potatoes in the fryer and cook until tender, golden in colour. Put in a paper lined bowl to remove excess oil, lightly salt and place in a serving bowl.
To serve, take as many chips as you want, sprinkle the grated cheeses over the top and then, and then, spoon that liquid gold over and dive in. OMG! Yup! This is the very best poutine ever. I really hate the ‘squeaky’ cheese curds that never, ever melt and become long strings that appear obscene while trying to be polite.
Give this one a go and you will make it forever.
Roasted Vegetables
I absolutely love the flavours of vegetables that have been roasted (bbq or oven) and this recipe is no exception.
- 1 large yellow zucchini
- 4 small Italian eggplants, sliced in half lengthwise
- 1/4 cup olive oil (good quality)
- salt and pepper to taste
- 1 red bell pepper, stem and seeds removed
- 1 tbsp. chopped fresh thyme leaves
- 1 tsp. crushed dried fennel seeds
- 2 medium carrots, peeled and sliced in half, lengthwise
- 2 large potatoes, peeled and cut in half, lengthwise
Heat bbq to high heat (450) or your oven – same temperature. Cut the squash lengthwise into 3/4 inch thick slices. Liberally brush the sides of the eggplants and squash with olive oil and sprinkle with salt and pepper.
Arrange on a large oiled baking pan.
Now cut the red pepper lengthwise into 3/4 thick slices and toss with the remaining olive oil.
Basically, do the same with the remaining vegetables, making sure to rub with more oil and season. Sprinkle the fennel over the potatoe pieces and roast until the vegetables have become tender and golden brown in colour. This should take about 30-35 minutes. Turn the vegetables over once during the cooking time.
Remove from the oven and serve immediately.
In a word YUM!
Green Bean and Radish Saute
Who would have thought ‘radish saute’ was something you would love. This is light, fresh in flavour and really easy to put together.
- 1 lb. fresh green beans. trimmed
- 6 radishes, trimmed, sliced thin
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 1 tbsp. sherry vinegar
- 2 tsp. freshly squeezed lime juice
- 3 tbsp. toasted pecans
In a pot of lightly salted, boiling water, cook the beans for about 3 mins until crisp-tender. Drain.
In a skillet on medium heat, saute the garlic and radishes for about 2 minutes. Stir occasionally. The radishes should be crisp tender.
Add the beans and lime juice, and cook for 1 minute until heated through. Season with salt and pepper. Arrange on a platter and sprinkle with the toasted pecans.
Light, fresh and delightful.