Even Mikey will like this and your children won’t recognize the ‘veggies’ so it is definitely a “win-win” meal.
- 1 large cauliflower
- 2 tbsp. olive oil
- 1/2 tsp. cumin seeds
- 1/2 tsp. red chili flakes
- 1 small onion, finely chopped
- 1 red bell pepper, cored, seeded and finely diced
- 1/4 cup raisins
- 1/4 cup finely diced dried apricots
- sea salt and fresh black pepper
- 1 tbsp. sumac powder
- 1/3 cup chopped pistachios, for garnish
- 1/2 cup fresh cilantro, chopped, for garnish
Cut the cauliflower in half. Remove the leaves and most of the core. Cut in 1/2 inch slices and place, in batches, into a food processor fitted with a blade. Pulse gently until the texture is similar to rice or couscous.
Heat a large skillet to a medium temperature and add the cumin and red chili flakes. Saute until fragrant (about 5 seconds). Add the onion and sauté until lightly browned. Add the red pepper, raisins, apricots and cauliflower. Season with salt and pepper. Increase the temperature to medium high, turning often until the cauliflower is lightly browned and cooked to the desired texture (about 4 minutes). Sprinkle with pistachios and cilantro. Mix really well and transfer to a warmed serving dish.
In a word: yummy!
Lemon Thyme Buttermilk Biscuits
Okay, you know you are having company be it for Easter or perhaps at Spring break with the children. This, my friends is a wonderful way to serve biscuits with your breakfast fare. Goes really well with scrambled eggs and bacon. Add some chilled watermelon slices or berries, juice and coffee. There, I just gave you breakfast.
This can be made ahead, cut into rounds and chilled on a baking sheet for up to 2 hours.
- 2 cups flour
- 1 tbsp. baking powder
- 1 tbsp. Thyme, finely chopped
- pinch of salt
- 1 large lemon*
- 1/2 cup unsalted butter, cold and cubed
- 1 cup plus more for glaze of buttermilk
Preheat oven to 425 degrees
Place the flour, baking powder, thyme and salt in a food processor. Finely grate the zest of the lemon and add to the mix. Pulse to incorporate.
Add the cold butter, a few pieces at a time, and pulse until it resembles coarse breadcrumbs. Place this in a bowl and squeeze 2 tbsp. of lemon juice into the buttermilk to make a slightly sticky dough.
On a floured surface, put out the dough and gently knead. Pat the dough into a 1/2 inch thick round disc. Use a floured 2 1/2 inch cookie cutter and cut 12 rounds, placing them on a parchment lined cookie sheet.
Brush the tops of the biscuits with some buttermilk and bake until the become puffed and golden (13-15 minutes). Serve on a plate with butter and preserves on the table. Oohh these make my mouth water they are so incredibly light, tasty and ever so yummy.
* it just may take another half or whole smaller lemon to make the 2 tbsp.
Warm Chocolate Truffle Tarts With Hazelnuts
This will make even a person who doesn’t care for chocolate, melt! Oh my, is there such a person? Nah!
Tart Shells
- 1 1/3 cup flour
- 2 tbsp. sugar
- 2 tbsp. baking chocolate powder (unsweetened)
- 1/3 cup cold and cubed butter
- 1/4 cup 35-36% whipping cream
In a food processor, combine the flour, sugar and chocolate powder and sprinkle the cubed butter in. Pulse until it becomes fine crumbs and drizzle in the whipping cream until it all comes together. Squeeze tablespoons of dough into a ball and press into 1 1/4 inch mini tart pans. Prick dough with a toothpick and refrigerate for 15 minutes. Preheat oven to 350 degrees.
Filling
- 1/4 cup finely chopped hazelnuts, divided
- 2/3 cup whipping cream
- 1 egg
- 3 oz. bittersweet chocolate, chopped
- 1 tsp. vanilla
In a small saucepan heat the cream until just steaming. In a bowl, whisk the egg and gradually pour in half of the cream whisking constantly. Whisk the egg mixture back into the saucepan. Making sure to continue stirring, cook until slightly thickened and almost to the boil. Remove from heat and stir in the chocolate and vanilla. Stir until well blended and smooth.
Bake tart shells for 12-14 minutes or until firm. Let cool in the pan until firm enough to handle. Remove from pan. Sprinkle 1/2 of the nuts in the bottom of the tarts and spoon in the chocolate mixture. Finish off with the remaining nuts and serve warm.
One bite and you will be hooked and will not want to share……but you must. These are heaven sent!
Warm Trout Salad with Baby Spinach and Lentils
This makes a nice light meal (be it lunch or dinner) and really tasty. This will serve 4, so it can be a make once, eat twice meal also. Just hold back on the dressing until actually serving.
- 1/2 cup French lentils (try Bulk Barn)
- 1 shallot, finely diced
- 2 tbsp. red wine vinegar
- 1 tsp. grainy mustard
- pinch of salt
- 1/3 cup olive oil
- 1/4 cup pancetta, finely diced
- 2 tbsp. parsley, chopped
- 1 large bunch of baby spinach and arugula mix, stemmed, washed and dried
- 4 x 5 oz. trout fillets, about 1 inch thick
- 1 tbsp. olive oil
Pick through the lentils and remove any stones and wash thoroughly. Put in a large pot of water and bring to the boil. Turn down the heat and let simmer until tender but not mushy.
Put the pancetta in a fry pan with olive oil and cook until crispy and brown. Keep in the pan. While the lentils are still cooking, mix together the vinegar, mustard and salt in a bowl. Whisk in the remaining oil until well combined.
Drain the lentils and combine with 2/3 of the dressing. Add the parsley and let sit for an hour.
Preheat the oven to 350 degrees. Preheat a skillet with a tbsp. of oil and cook the fillets until golden on one side. CAREFULLY turn over and place in the oven for 8-10 minutes.
Add the lentils to the pancetta in the fry pan and heat through over a high heat.
Toss the spinach/arugula mix with the remaining dressing and divide equally among the plates. Place the fillet on top and spoon the lentils over the fillet.
Pour a glass of the chilled grape and enjoy! This is sumptuous.
Fig Balsamic Lamb Chops
Don loves lamb and this is a tasty way to prepare and serve it. This will serve 4 people and you can add fresh sliced peaches or papaya with spring mix greens as a base for the lamb.
- 1/4 cup fig balsamic vinegar
- 1/2 cup olive oil
- 8 bone-in lamb chops, frenched, about 1 inch thick
- coarse salt and freshly ground pepper
- 3 tbsp. toasted sunflower seeds
Whisk together the oil, vinegar together. Reserve 1/4 cup and pour the balance into a large sealable plastic bag. Season the lamb with the salt and pepper and place in the plastic bag, refrigerating up to 3 hours.
Let the chops warm to room temperature and place a large skillet on a medium heat. Cook the lamb in batches, using an instant read thermometer check to see that the internal temperature is 125 (about 8 minutes). Do not let it touch the bone. Transfer to a plate to allow it to rest for 10 minutes.
Whisk the remaining marinade to combine. Put a handful of greens in the center of the plate, add some of the fresh fruit, along with a sprinkle of sunflower seeds and drizzle with the marinade. Top with the lamb and serves.
Lime Curd Dessert With Special Crumble
This is unusual and refreshing after an evening meal. When served with guests at the table, they will be so happy they came for dinner. Your family? They will think someone took their Mom and replaced her. Who Knew?
The unusual part of this dessert is that is not made with lemon.
- 3/4 cup fresh lime juice
- 3 limes, finely zested
- 1 cup sugar*
- 4 large eggs
- 1 cup, room temperature butter, cut in cubes
- 1 – 1 1/2 cups of a plain, Greek yogurt
- Honey to drizzle
- Your own special homemade crumble
* taste it in case you require a bit more sugar. Should be tart, not sour.
In a medium saucepan, bring the lime juice, all the zest and 1/2 cup sugar to the boil. Lower the temperature when it starts the full boil.
In a large bowl, beat the eggs and remaining sugar until smooth and creamy.
With the mixer still beating, gradually add the lime mixture without stopping. If you stop, it will curdle.
Return to the saucepan and whisk continuously. When the mixture starts to boil, remove from the heat. Mix in the butter, whisking until smooth and blended. Cover with plastic wrap, making sure it touches the surface of the curd and cool before refrigeration.
Place 3-4 large spoonfuls of the lime curd into stemless wine glasses (or your prettiest glasses) and top with a large dollop of yogurt. Drizzle with honey and a sprinkle of your own homemade crumble.
Woo Hoo! You will love it. Serve with a couple of your homemade oatmeal or shortbread cookies.
Roasted Chicken With Garlic Teriyaki
This has to be one of life’s easiest dinners to make. Simply add a salad, or go all out out and add mashed potatoes and a veggie.
- 2/3 cup of a Roasted garlic and teriyaki marinade/sauce
- 1 tbsp. packed brown sugar
- 1 tbsp. Crisco oil
- 6 boneless skinless chicken breast halves
Combine the marinade, brown sugar and oil, stirring until the sugar has melted.
Put the chicken in a large ziploc bag and pour the marinade over. Press the air out of the bag and gently massage to coat all the chicken with the marinade. Refrigerate for about 2 hours, making sure to turn the bag over just one time during the cooling time.
Remove the chicken from the bag and discard the marinade. Grill the chicken for about 12-15 minutes on medium high heat. Check to see that the center is no longer pink.
Plate and enjoy! Yummy.
Goat Cheese Ball ‘Ornaments’
Now is the time to at least plan for your holiday celebrations and by that I mean to pick up your recipes and set them aside (saves last minute panic when you can’t remember where you found it). We have made these for years now and they are always a hit.
This one is delectable, pretty to look at and, by changing the flavour of the goat cheese, you can make them sparkly or savoury.
- 1 – 8 oz. pkg cream cheese (good brand), softened
- 6 oz. semisoft goat cheese
- 24 jalapeno pepper slices, well drained (this is optional)
- OR small pitted olives in place of the pepper slices
- 1/2 cup dried sweet red pepper, finely chopped
- 1/2 cup snipped cilantro (small snips, here please)
- 1/3 cup finely chopped toasted pumpkin seeds (no shells)
In a medium bowl mix the cream cheese and goat cheese until perfectly smooth. Cover and chill for about an hour.
Use a rounded teaspoon and form it around the jalapeno slices, if using, to completely cover the pepper. This will be a sticky ‘mess’ so moisten hands as necessary. If the cheese becomes too soft, just put back in the refrigerator and chill a bit. Repeat until all ornaments have been made.
Now….on parchment paper, lay out in ‘rows’ the red pepper , the pumpkin seeds and the cilantro. Take 1/3 of the balls and roll in the red pepper to make a strip around the middle of the ball. Take 1/3 and roll in the pumpkin seeds and the remaining in the cilantro.
Cut off some strips of the cilantro and make ‘hangers’ and put in the top of the balls. They should look like Christmas tree ornaments. Serve these with decorative picks in a side container.
This recipe will make 24 little balls. Alwayds try to be on the edge with your offerings to friends and family. It is a great element of surprise when they see what you accomplished.
Note: you can use a fig goat cheese and then make a row of a gold sanding sugar and toasted sesame seeds.
Engagement Martini
My niece just got engaged so this is for her and her man to celebrate with. Take a few minutes, light the candles, turn on some mood music and try this…..Terra, this is for you.
- 1 part Vodka (I think Grey Goose is the best)
- 1 part Godiva White Chocolate Liqueur
- 1 part Bols Apricot Brandy
Put in a shaker filled with crushed ice, shake for a few seconds, and strain into chilled martini glasses. Garnish with a cherry.
Make a toast for your future together (and damn the rest of the outside distractions), make just one more and then …….dance the night away.
He is one lucky man but I guess he knows that already.
Pear Chips-Perfect Entertaining This Season
This is entertaning at its very best. It is a make-ahead that is quick and easy. No gluten, for those of you who wish that, and can be used with a triple cream cheese, candied nuts, or fresh fruit like grapes.
What you do need is a mandolin for slicing super thin under-ripe pears. You can coat them with a cinnamon-sugar mix and then bake or brush with maple syrup and bake, or just have them plain. Mix together strawberries and Cool Whip and use as a dip.
4-5 pears, sliced on a mandolin and spread out on parchment lined baking sheets. Oven should be pre-heated to 225 degrees and bake these for 2 1/2 hours.
Turn them over and bake until they start to darken in colour and the edges have curled but still pliable. (A further 1 – 1 1/2 hours)
Transfer to a wire rack and let stand until crisp. Store these in an airtight container for up to 1 week.
Eat while watching TV or playing games………better than chocolate? ummmm, jury’s still out on that one. Enjoy.
Gin Fudge Topped With Shredded Lime
I am sure for some of you it is too early to think of Chrsitmas, BUT as we do our Christmas baking November 11, this is appropriate. Also, it will give you all the opportunity to pick and choose what you want to serve at your Open House, Christmas Celebrations, New Years….whatever.
This is an adult version of fudge so act accordingly.
- 1/2 cup unsalted butter, plus a little extra
- 1 1/2 cup plus 1/3 cups sugar
- 1 1/4 cups whipping cream
- 2 tbsp. Gin
- 4 oz. chopped white chocolate
- 3 tsp. finely grated lime zest
Grease an 8 inch baking dish with butter and line with criss cross pieces of parchment paper, overhanging by 1 inch on all sides.
In a large suacepan, melt the butter, add the sugar and whipping cream, stirring constantly until the sugar has dissolved and it has come to the boil. Reduce the heat and attach a candy thermometer to the side of the pot and reduce the heat to low.
Stir this until it reaches the temperature of 236F (113C). Remove from the heat and vigorously stir in the gin and white chocolate until the chocolate has melted and is really smooth.
Pour into the prepared cake pan and now, sprinkle the lime zest over the entire surface. Cool down to room temperataure, uncovered.
Wrap with plastic wrap and place in the refrigerator overnight and when ready to serve, cut in small pieces and set out on your prettiest plate.
You are the best Hostess….ever!
Chicken With Peaches And Ginger
This is one of the easier recipes ever. On the way home from work, stop in to the grocery store and pick up an already roasted chicken. Just make sure it is about 4 1/2 – 5 lbs.
- 1 chicken
- 1/2 cup either pickled peaches or peach jam (both homemade are best)
- 2 tbsp. grainy mustard
- 2 tsp. minced ginger, fresh
- 1 tbsp. teriyaki sauce
- 1/2 tsp. garlic powder
Heat oven to 350 degrees. Place bird in roasting pan.
In a small bowl combine the peaches, mustard, ginger, teriyaki sauce and garlic powder until well blended. Brush over the chicken. Cook for about 15 minutes, brushing occasionally with the sauce.
Transfer to a platter and let rest for a few minutes. Serve with a salad, warm rolls and you will have set a feast on the table and it is only Monday night. There you go….