The one constant about summer has to be the wonderful, juicy taste and texture of ice cold ripe watermelon. Here is another way to get that summer “comfort” food….okay, cocktail…whatever!
- 9 oz. tequila
- 3 tbsp. agave syrup (natural sweetner)
- 36 mint leaves
- 6 tbsp. freshly squeezed lime juice
- 4 cups cubed and seedless watermelon
- crushed ice and club soda
- thin watermelon wedges for garnish
- 6 x 12 oz. glasses
To each glass add 1 1/2 oz. tequila, 2 tsp. agave syrup and 6 mint leaves. Using the handle of a wooden spoon muddle the mixture for 20 seconds. Add 1 tbsp lime juice to each glass.
In a blender, puree the watermelon until smooth. Divide equally among the glasses. Top with ice and soda water and gently stir. Add a thin wedge of watermelon on edge of the glass and serve.
Ahhhh yes…watermelon. Yummy.
Soba Salad To Accompany Chinese Take-out
Okay, so it’s the weekend and you want to order in Chinese food. To make it feel more like you made it, put this simple salad together and Voila! Damn you did it again.
- 3 – 4 tbsp. fresh lime juice
- 6 tbsp. soy sauce
- 1 – 1 1/2 tbsp. freshly grated (peeled) ginger
- 1 1/2 tsp. sugar
- 1/4 cup vegtable oil
- 1/2 soba noodles, just cooked to tender and rinsed under cold water. Drain excess liquid.
- 2 carrots, cut into small matchsticks
- 1 cup chopped broccoli florets,
- 2 medium zuccini (yellow and/or green) cut into small matchsticks
- 3-4 green onions, thinly sliced crosswise
Whisk together the lime juice, soy sauce, ginger and sugar and oil in a large bowl. Add remaining items and toss well to combine.
Serve this at room temperature and then dive into the ‘take-out’. I guarantee you will lick the bowl clean.
Enjoy…it was easy and certainly inexpensive.
Greek Gazpacho
Spanish Gazpacho is a little different in ingredients. This one uses eggplant and you will become addicted to the flavours of this chilled soup. Trust me, I wouldn’t lead you astray…at least not with this recipe.
- 2 large eggplants, halved lengthwise
- 5 tbsp. olive oil, divided
- 2 lbs. roma tomatoes, stemmed and quartered
- 2 medium onions, thinly sliced
- 2 garlic cloves, sliced
- 1/2 tsp. ground cumin
- pinch of cayenne pepper
- 3/4 cup plain Greek Yogurt
- 1/2 cup fresh lime juice
- 1/4 cup tahini paste
- 2 cups water
- extra olive oil, for drizzling
Preheat oven to 325 degrees. Drizzle 1 tbsp. olive oil on each of the cut halves of eggplant. Turn over, cut side down and roast for 1 1/2 hours until very tender. Cool and discard the large seed pockets. Scoop the flesh into a bowl, discard the skins and set the bowl aside.
Place the tomatoes in a processor and using the pulse button, process to a coarse puree. Strain the tomatoes into a large bowl and press through to measure 1 1/2 cups of tomato juice. Set the tomato juice aside.
Heat 1 tbsp. olive oil in a heavy skillet and add the onion and garlic, cooking until the onions are a lovely golden colour. This should take about 25 minutes. Add the cumin, cayenne and pepper and stir for 1 minute. Add the yogurt, tahini paste and lime juice, stir, scraping up any brown bits in the pan. Remove from the heat. Stir in the eggplant to combine.
Place half of this mixture in a blender and while running, gradually add 3/4 cup tomato juice and 1 cup of water. Strain through a fine mesh sieve. Repeat this process with the remaining eggplant mixture.
Taste and season with salt and pepper. Cover and refrigerate no less than 2 hours or, if pressed for time, make the day ahead. Keep cold. When ready to serve, scoop into individual bowls and drizzle some oil over the top YUMMMMM.
Grilled Trout With Minted Cucumbers
There are so many ways to enjoy the summer months (soon coming) and this is one to keep at the ready. If you like to upgrade what you want to eat, then let’s begin….you will love it.
For a party of 4, this is all you will need. If you are having more for dinner, simply adjust the amounts accordingly.
- 4 English cucumbers, thinly sliced (newspaper reading thin)
- 2 red Thai chilies, thinly sliced
- 2 fistfuls fresh mint
- 2 cups rice-wine vinegar
- 4 tsp. sugar
- 1/4 cup extra virgin olive oil
- 4 x 6 oz. trout fillets (center cut)
- 4 tbsp. sesame seeds (black)
Combine the cucumber, chilies and mint in a mixing bowl. Pour in the vinegar, sugar, pinch of lemon sea salt and freshly ground pepper. Toss together well. Note:* What will happen is the cucumber slices will soften a little and the flavour will intensify.
Preheat the grill outdoors (c’mon, it’s nice out) and coat the trout with the oil and then lay in the sesame seeds. Grill the trout on one side for 3 minutes and carefully turn and grill the other side for another 4 minutes or until just cooked through. Any more and it will be dry and over-done.
Pile some of the cucumber mixture on four plates and set a fillet on top. Serve with a chilled glass of Chardonnay or wine of your choice and enjoy…the evening…company….food.
Yummy, yummy, yummmmmy!
Accordion Looking Potatoes
If you are still in the planning stages for a celebration Buffet for Brunch, this is a wonderful addition. Easier than ever and so darn tasty. It could be a family favourite as well for Sunday dinners (do we still do that?)
- 24-30 mini yellow fleshed potatoes, scrubbed
- 1-3 tbsp. butter, melted
- 1 tbsp. dried fennel seeds, crushed
- 1 tbsp. olive oil
- pinch of salt and pepper
In a saucepan cook the potatoes until tender – 10 minutes – or when a paring knife will pierce the potato. Drain and let cool. If making ahead refrigerate in a sealed container for no longer than a day.
Use a sharp knife and do not cut all the way through, slice in 1/4 inch slices across the width of the potatoes. Be sure to leave the bottom in tact or you will simply have the makings for scallop potatoes.
Melt the butter, oil and herbs together and toss the potatoes until coated.
Place on a parchment lined baking sheet and bake for about 1 hour in a 350 degree oven. They should be golden in colour and quite shrivelled.
Serve hot with the rest of the fare. In a word “Yummy”.
Fabulous Buffet Beef Balls
Wow! I love getting prepared for Buffet Brunches and this one is a ‘lick-the-bowl’ – ‘lick-your-fingers’ addition.
It is super easy and cooked on the stove…what more could you want?
- 1 lb. lean ground beef
- 1 beaten egg
- 1/2 cup regular bread crumbs
- 3 tbsp. chopped parsley
- 1/2 cup chopped onion
- 1 tsp. worchestershire sauce
- pinch of pepper
- 1 scant tbsp. garlic salt
Secret Sauce
- 12 oz. bottle chili sauce
- 6 oz. hot ketchup
- 1 10 oz. jar grape jelly
- 1 tsp. fresh lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix the ground beef, egg, bread crumbs, parsley, onion, worchestershire sauce, garlic salt and pepper. Roll into 1 inch balls. Set aside.
Heat the chili sauce, ketchup, jelly, lemon juice, sugar and soy sauce in a large pot. Bring to a boil; and add the uncooked meatballs. Simmer in the sauce for 30 minutes. Serve in a chafing dish with toothpicks.
Each recipe makes about 50 balls and believe it or not….you will be licking the plate and fingers. Awesome flavours.
Delightful Focaccia Bread
This is a wonderful focaccia bread to have with a freshly made salad on the patio, chilled glass of…you know….sun shining, what more is there? You will love this and it is easy to make.
- 1 store-bought pizza dough (fresh)1 lb. wt.
- 2 tbsp. cornmeal
- 3 tbsp. butter, melted and cooled
- 1 cup seedless red grapes, halved
- 1 tsp. fresh rosemary leaves
- 1 400g container ricotta cheese
- 1 tbsp. unsalted butter, chilled and diced small
- 2 tbsp. Turbinado sugar (raw sugar)
- 2 tsp. fleur de sel
Place the dough in a large bowl, cover with plastic and set sit for 1 hour.
Preheat oven to 450 degrees.
Invert baking sheet and sprinkle the cornmeal generously over it. Place the dough on the sheet. Dip your fingers into the melted butter and gently, but firmly, spread the dough out to cover the entire sheet. Brush the top with more melted butter.
Arrange the grapes, rosemary and ricotta cheese and cold butter evenly on top of the dough. Sprinkle the surface with sugar and salt.
Bake for about 15 minutes until the crust is a golden brown and puffed around the edges. Serve warm.
Was I right? Hmmmm? Yummy.
Squash Tips
Ha ha, not what you were thinking. Here are a few ideas to make with squash from side dishes to soups and, of course, your own salted pumpkin seeds.
Hubbard Squash
Mash the flesh of the baked squash with butter and top with lots of caramelized onions and…..add a dash of chili powder.
Butternut Squash
Cut in half, lengthwise, scoop out the seeds and peel the outer skin. Cut in chunks and bake in a buttered baking dish in a 350 degree oven for 40-45 minutes or until tender.
Season with walnut oil, dark brown sugar and freshly grated ginger. Toss with chopped dried cranberries.
This, my friends, is a fabulous way to eat squash.
Winter Squash
Peel, chop into chunks and cook until tender. Mash well and add some apple butter, 1/4 cup chicken broth and top with, what else, but crispy bacon pieces and a sprinkling of fresh thyme. Don’t use the pre-packaged bacon bits, as the flavour is in the freshly cooked bacon.
Who said you didn’t like squash? Read on…..
Spaghetti Squash
We make this often and love how it becomes stringy like real spaghetti.
Once cooked, toss the strings with lots of butter, chopped pecans and sage. When well blended, top with grated Parmesan cheese.
Who needs pasta? Wait – there is one more as promised….
Take the seeds from a fresh pumpkin and pour boiling water over them and steep for half an hour. Drain and pat dry with a paper towel.
Spread out on a parchment lined cookie sheet in a 300 degree oven for about 25 minutes. Sprinkle with a fine sea salt. Cool down for about 10 minutes (so you don’t burn your mouth) and enjoy!
Gotta love squash…..
Blueberry Pecan Cake
This makes a great cake when the girls come over for coffee. It is even more delicious with a dollop of whipped cream to go with the caramel sauce. What more can we ask for?
- 2 1/2 cups flour
- 2 tsp. baking powder
- generous pinch of cinnamon and allspice
- 3 tbsp. butter, room temperature
- 3/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 2 large eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- 1 large peach, peeled and chopped
- 3/4 cup chopped pecans
- caramel sauce
- whipped cream
Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. Tap lightly to remove excess flour. Set aside.
Combine the flour, baking powder, cinnamon and allspice well. Set aside.
In your mixing bowl, beat the butter for 25 seconds on high speed and beat in the sugars. Beat for another 30 seconds until light and fluffy. Add the flour mixture and milk alternating each addition, beating until well combined.
In a small bowl combine the blueberries, pecans and peach with remaining 1/2 cup of flour, tossing to coat. Fold into the batter gently. Spoon into the prepared cake pan.
Bake 45-50 minutes until a toothpick comes out clean.
For a spectacular showing, top the cake with more fresh fruit. Slice and add a dollop of whipped cream and spoon some caramel sauce over the cake.
Make a fresh pot of coffee and call the girls. It is time to sit and chat.
To make the caramel sauce combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup whipping cream, 1 tbsp. corn syrup in a saucepan and bring to a boil to dissolve the sugars. This could take a couple of minutes. When completely dissolved, remove from the heat and add a tsp. of vanilla. Cool a little (serve warm).
Smoked Salmon Quiche with Dill
This recipe is from our Bed and Breakfast days. It can be part of a breakfast or luncheon. It is great and easy. Easter is coming so if you have family coming to visit….serve this. They will love you for it.
- 1 medium onion, chopped
- 2 tbsp. butter
- 2 tbsp. flour
- 4 large eggs
- 2 cups heavy cream
- 1 tsp. fresh dill, chopped
- 1/4 tsp. yellow mustard
- freshly grated nutmeg
- tabasco, a couple of drops
- 6 oz. swiss or provolone cheese, chilled
- 1 cup flaked smoked salmon (if leftover from last night dinner – great)
Preheat oven to 350 degrees. In a skillet on medium heat, saute the butter and onions until transparent. Add the flour and stir, making a ‘sort of’ roux’.
In a bowl, beat well the eggs, cream, dill and mustard. Add a dash of grated nutmeg and tabasco, mixing well to combine. Mix together with the onion mixture.
Pour the ingredients into a buttered pie plate and slice the cheese thinly and lay over the top . Bake for 35-45 minutes until cooked through. Let cool for 6-7 minutes before slicing and serving. Add fresh fruit (if breakfast) or salad if for lunch.
Did I say this was yummy?
Valentine’s Chocolate Cherry Cookies
February 14 is around the corner and if your children take lunches to school (or work, if older) this would make a wonderful addition to find. All you need, that I don’t have a recipe for is to cut out a red heart or two and put a message on it. You might even make a baggie-sleeve, place a heart-tag on it and ask them to share.
- 3 1/2 cups flour
- 2 tsp. baking soda
- pinch of salt
- 3 sticks room temperature butter
- 2 cups dark brown sugar
- 1 cup sugar
- 4 large eggs
- 2 tsp. vanilla extract (good quality)
- 2 1/2 cups coarsely chopped semi sweet chocolate
- 1 1/2 cups dried cherries
Preheat oven to 375 degrees. Sift the flour, baking soda and salt together in a bowl. In your electric mixer, beat the butter and sugars together until light and fluffy.
Add the eggs, one at a time and beat well after each one. Beat in the vanilla and then slowly add the flour mixture. Beat in the chocolate and cherries.
Roll the dough to make 1 3/4 inch balls (3 tbsp. each one) and place on a parchment lined cookie sheet, spacing about 3 inches apart. Bake for about 12-14 minutes until the edges start to turn golden. Remove from the oven and place the cookie sheets on racks to cool for about 10 minutes and then remove the cookies to cool completely on the racks.
What a ‘sweet’ way to tell those you love just how special they are. Am I right?
Spicy Noodles With Cashews
I thought this would wake up the taste buds a little. If you like spicy Chinese dishes, this one will do it for you. This is better than restaurant quality food.
- 12 oz. linguine
- 2 tbsp. roasted cashew butter (from health food stores)
- 1/4 cup thinly sliced scallions
- 2 1/2 tbsp. minced fresh ginger
- 2 1/2 tsp. minced jalapeno pepper
- 3 tbsp. fresh lime juice
- 2 tsp. dark rum (surprise)
- 1 tbsp. sugar
- pinch of salt
- 1/2 cup unsweetend coconut milk
- 1/3 cup roasted cashews, coarsely chopped
Cook the linguine in a large pot of boiling water until al dente. Drain. Rinse in cold water, drain again and place in a bowl. Set aside.
In a small saucepan, comine the rest of the ingredients, except the noodles and cashews. Stir in 1/2 cup of water. Cook over a low heat, stirring constantly, until the cashew butter has melted. Do not let this boil. It should be the consistency of a thick cream. Add to the bowl of noodles , toss to coat, and sprinkle the top with the cashews.
Trust me, this makes my mouth water. It is a dish you will want to make again and again.