I love the flavours of roasted vegetables and these are wonderful. It takes a little ‘cheat’ time but you will find it so worth it.
- 3-4 small beets, washed
- 8-10 baby potatoes, washed
- 3 medium carrots, washed and peeled
- 1 small turnip, peeled
- 1 bunch asparagus
- 2 lbs. trout fillet
- salt and pepper
- olive oil for brushing on vegetables
- 2-3 limes, zested and cut into wedges. Set aside. Squeeze juice from 1 lime and set aside.
Line a cookie sheet with parchment paper and set aside. Brush the beets, carrots and turnip with olive oil and place on prepared sheet. Bake in a 375 oven until cooked through. Remove from the oven and let cool down enough to peel the beets and cube.
Leave the baby potatoes whole and cut the carrots into 1 inch pieces. Trim the asparagus and cut into 2 inch pieces. Brush with olive oil and now place with all the other vegetables on a clean parchment lined baking sheet and set the trout in the middle on the pan, skin side down. Sprinkle a pinch of salt and pep.per over all
Sprinkle 2 tsp. oil across the trout and sprinkle 2 tsp. of lime zest on top. Bake in a 425 degree oven for about 12-15 minutes, just until the trout begins to flake.
Plate equally on 4 dinner plates, add the vegetables around the fillet pieces and drizzle the lime zest over the fish.
The only things needed now are warm dinner rolls, chilled salad and a glass of wine.
Yippee! Dinner is served
Summer Vegetable Pies
This might be one way for kids and adults who claim NOT to like vegetables, to eat them. It is very pretty to look at and the vegetables are not mushy in texture. A super summer dish.
- 2 pie crusts (store bought is good)
- 1 large egg
- 1 tsp. cold water
- 1 tbsp. olive oil
- 1 onion, cut into a small dice
- 1 garlic clove, minced
- 1 1/2 cups Emmental cheese, grated
- 1/2 lb. asparagus, trimmed and cut into 1/2 inch pieces
- 1/2 lb. baby carrots, peeled and cut into 1/2 inch pieces (variety of colours is really pretty)
- 1/2 lb. sugar snap peas, cut into 1/2 inch pieces
- 8 small nugget potatoes, sliced in 1/8 inch pieces
- 2 small zucchinis (1 green – 1 yellow), sliced in 1/8 inch pieces
- 1/2 lb. cherry tomatoes, cut in 1/8 inch slices
- pinch of salt and freshly grated black pepper
Preheat oven to 400 degrees. Roll out the pie crusts to cover two 4 inch pie or tart pans. Cut each crust into 5 inch circles and place one circle in each pan. Confused? Never mind, keep going.
Using small cookie cutters, cut out about 18-20 shapes of your choice and place on a parchment lined cookie sheet.
In a small bowl, whisk the egg with 1 tsp. of cold water. If using a pie plate, then take a small brush and brush the one side of the small cut outs and set around the pie plate edges for a pretty design. Fill the plates with baking weights. If using tart pans, just leave on parchment lined baking tray.
With a fork, prick the base of the pie crust and bake all for about 8-12 moments. Remove from the oven and remove the pie weights. Let cool.
In a medium sized fry pan, heat the olive oil and the onion and garlic, cooking until fragrant which could be 4-5 minutes. Divide into two and spread evenly over the base of the pie plates. Top this layer with the grated cheese.
Blanching Vegetables
Fill a bowl with ice water and set aside. Bring a large pot with water to the boil. Add the asparagus and cook for 1 minute. Remove with a slotted spoon and plunge into the ice water to prevent further cooking. Remove and blot dry with a paper towel. Repeat with the remaining vegetables.
Now here is where you become creative. Line each vegetable up in rows over the cheese, making sure to reach the edges of the pie plates. Trim if necessary for a perfect fit.
Place in the oven and bake for 13-16 minutes until the cheese has all melted and the vegetables are heated through. This can be served hot or warm (room temperature).
Paired beautifully with a chilled Chardonnay.
Fried Rice With Spring Greens
This is easy-peasy and so delicious. This might be the start of a ‘in-home Chinese dinner’.
- 2 eggs
- 1 tsp. soy sauce
- 1 tsp. toasted sesame oil
- 1 tbsp. vegetable oil
- 1 clove garlic, minced
- 1 tsp. minced fresh ginger (not powder)
- 2 cups shredded green cabbage
- 3/4 cup shelled frozen edamame, thawed
- 1/2 cup frozen peas, thawed
- 2 cups cooked brown rice, chilled
- 2 tbsp. soy sauce
- 1/4 cup sliced green onion (optional)
In a small bowl, beat together the egg and the 1 tsp. soy sauce and set aside. In a wok or large skillet, heat the toasted sesame oil over a medium temperature. Add the egg mixture, stirring gently until set. Remove the egg and cool a little so you can handle.
Using your hands, roll the egg mixture into a log and using a sharp knife, cut into strips and set aside.
In the same wok, heat the vegetable oil over a medium heat and add the ginger and garlic, cooking for about 30 seconds. Add cabbage and cook for 2 minutes, stirring continuously. Add the rice and 2 tbsp. soy sauce; cook and stir for about 3 minutes (until heated throughout). Add the egg mixture and, if using, the onion. This will make 4 servings.
In a word – YUM.
Chicken Pot Pie Deconstructed
Chicken Pot Pie has to be considered as ‘comfort’ food. Try this one out and see if you agree.
- 1 lb. frozen puff pastry, thawed
- 1 large egg, beaten
- 2 tbsp. canola oil
- 3 tbsp. butter
- 1 cup yellow onion, peeled and chopped
- 1 cup carrot, peeled and diced
- 1 cup celery, peeled and cut in 1/2 inch slices
- 2 cups Yukon gold potatoes, diced 1/2 inch pieces
- 1 1/2 cups chicken stock, divided
- 1/2 cup whipping cream
- 3 tbsp. flour
- 2 tsp. chopped fresh thyme
- 2 tbsp. chopped flat leaf parsley
- pinch of sea salt
- pinch of freshly ground pepper
- 1 cup frozen peas
- 1/2 cup frozen kernel corn
- 3 cups diced cooked chicken, white and dark meat
Preheat oven to 400 degrees. Roll out the pastry on a lightly floured surface. Cut the pastry discs large enough to cover 6 individual bowls. Place discs on a parchment lined baking sheet and brush with the beaten egg. Bake until golden brown (according to package instructions). Remove from the oven and allow to cool down.
Heat a large saucepan over medium heat. Add the canola oil and butter. When melted, add the onion, carrot and celery and saute until the onion is translucent. Add the potatoes and 1 cup of the stock. Cover and reduce the heat to simmer, cooking until the carrots and potatoes are tender.
Whisk together the remaining stock, whipping cream and flour until smooth and stir into the vegetable mixture and cook until thickened. Stir in the thyme, parsley, salt, pepper, peas and chicken.
Heat through. Divide and ladle into the warmed bowls. Top with the puff pastry discs and serve.
Crispy Chicken With Smashed Potatoes
This is one way to use two recipes and put them together. The Smashed potatoes recipe is on my site under Vegetables and now add this chicken recipe and Voila! a wonderful dinner.
- 1 1/2 tsp. salt
- 1/2 tsp. cornstarch
- 1 whole chicken (4-5 lbs)
- 2 tbsp. butter, unsalted
- 1 bunch of fresh rosemary
Preheat oven to 450 degrees. Mix together the salt and cornstarch. Rinse the chicken and pat dry with paper towels.
Rub the skin of the chicken with the butter, then salt mixture and stuff a little of the rosemary into the cavity. On a trimmed baking sheet, lay out the rosemary and lay the chicken, breast side upon top and be sure to tuck the wings in (or tie up). Tie the legs together with kitchen twine and roast for one half hour. Rotate the pan and return to the oven for another 30 minutes. Check the thickest part of the thigh for an internal temperature of 165 degrees and that the juices run clear. Let the chicken rest for 15 minutes before slicing.
Serve with the smashed potatoes, substituting the steak spice for some rosemary. Add your favourite vegetable (squash/roasted vegetables or a simple salad).
Yummy.
Stir Fry Beef-Both Sweet And Spicy
In our busy lives, we need assistance sometimes to make a good and tasty meal, while trying to get to a hockey practice or ballet class in a hurry. This would be one way to accomplish all that and be a hero.
- 1 lb. boneless top sirloin, sliced into thin strips
- 1/4 cup hoisin sauce
- 2 tbsp. sesame oil
- 1 tsp. hot chili flakes
- 4 cups mixed fresh vegetables (snow peas, sliced carrots, broccoli and/or cauliflower florets)
- 2 tbsp. cornstarch
- 1 1/2 cup beef broth
- 1/2 cup whole roasted cashews, coarsely chopped
Combine the meat, hoisin sauce and chili flakes in a medium bowl, mixing to coat.
Heat a large frying pan over medium heat. Add the meat mixture. Cook, stirring often, about 3-4 minutes. Transfer to a plate and reserve.
Add oil to the pan then the vegetables. Cook until just tender-crisp.
Stir cornstarch with the beef broth in a small bowl until completely dissolved. Add broth mixture and beef to the fry pan , cooking until the sauce thickens, about 2 minutes.
Stir in the cashews. Serve over rice.
This is a great ‘need fast dinner’ meal on a busy sports night. Enjoy!
Trout With Ginger Sauce And Vegetables
I have become a real trout lover this year. I love the lighter taste (not fishy). Sounds silly, I know. Eating fish and not wanting the fishy taste but I know I am not alone.
- 4 x 6 oz. fillets of Trout, skin on
- salt,
- Olive oil.
- finishing lemon salt
Just before cooking the dry them off with a paper towel. Use a large pan big enough to cook all 4 fillets at once.
Put a small amount of olive oil in the pan and place the fish, skin side down in the pan slowly. Cook for about 4 minutes. Turn them over and cook for for 2 more minutes, removing them from the pan immediately. Lightly sprinkle finishing salt on while still warm.
Ginger Sauce
- 2 tbsp. minced, fresh ginger, peel removed
- 4 tbsp. chopped cilantro
- 2 tbsp. chopped scallions
- 2 tbsp. canola oil
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- 3 tsp. rice wine vinegar
- pinch of salt
Mix everything except the salt in a bowl . Make sure you mix each addition well. Taste it and add a little salt as needed.
For vegetables, choose your most favourite, roasted beets and butternut squash, garden peas, carrots. Cook until tender.
To plate, put 3 tbsp. of the sauce on the plate, spoon vegetables equally on 4 plates, place a fillet on top (remove skin) and drizzle more of the sauce over the top.
You will love this. It is great for both family and company alike. All that is needed here now is a great Pinot Grigio
Shepherd’s Pie With Bison And Red Wine
This one is for the ‘adventurer’ for sure. You can buy Bison at most large grocery stores. If not, buy boneless chuck or even beef short ribs. Each will work just fine.
- 1/3 cup flour
- 1 tbsp. sweet Hungarian paprika
- 1 tsp. kosher salt
- generous pinch of ground black pepper
- 3 1/2 lbs. Bison, cut into 2 inch cubes
- 1/3 lb. bacon, rindless, cut into 1/2 inch pieces
- 2 – 3 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup each peeled and chopped carrot and celery
- 3 chopped garlic cloves
- 2 cups red wine such as Merlot
- 2 2/3 cups chicken broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 tsp. each chopped fresh thyme and fresh sage
- 10 oz. pearl onions,
- 1 1/2 cups peeled parsnips, cubed
- 12 baby turnips, trimmed and peeled
Whisk the first 4 ingredients in a large bowl and add the bison. Toss to coat. Heat a large pot over a medium temperature and add the bacon. Cook until crisp. Transfer to paper towels. Add 2 tbsp. oil to the pot and increase the temperature to high. Working in small batches, cook the bison until browned, return to same bowl. If needed, add more oil and continue cooking the meat.
In the pot, add the onion, carrot, celery and garlic. Cover and cook until all are tender (about 5 minutes). Add the wine and bring to a boil, scraping the bottom of the pots for all the ‘goody’ bits. Add the broth, tomatoes, bay leaves, thyme, sage, bacon and bison. Reduce temperature to low, cover and simmer for 2 hours. If using beef, it will take 1 1/2 hours.
Cook pearl onions in pot of salted water for 2 minutes and place in a bowl of ice water. Trim and peel.
Transfer the bison to a baking sheet and cut the meat from the bones and chop into 1/2-3/4 inch cubes. Add the parsnips and turnips to a pot with the bison sauce simmer until tender to 15 minutes. Add the onions and cook a further 5 minutes. Return meat to the pot. Season with salt and pepper.
Mashed Potato Crust
2 2 1/2 lbs. russet potatoes, peeled and quartered
3/4 cup cream
1/2 cup butter
1/3 cup whole milk
pinch of salt and pepper
large egg, beaten to blend
Cook the potatoes until tender (about 18-20 minutes). Drain. In your electric mixer, blend the potatoes with the butter, cream and milk, salt and pepper and egg until smooth. Cover the bison meat mixture completely with the potatoes. Place in a large casserole on top of a parchment lined baking sheet.
Sprinkle the top with grated Asiago cheese and a few dots of butter. Bake in preheated 400 degree oven for 35-40 minutes until browned and completely heated through. Let rest for about 10 minutes and serve with a truly wonderful red wine.
In a word….delicious! Fooled you….
Barley And Cheddar Soup
This is not only tasty but good for you as well. Would I steer you wrong?
- 2 tbsp. olive oil
- 2 celery stalks, washed, cleaned and diced
- 2 medium carrots, diced
- 1 small onion, peeled and diced
- 8 oz. white button mushrooms, dusted and quartered
- 2 garlic cloves, roughly chopped
- 1 cup pearl barley
- 4 cups beef stock
- pinch each of dried sage and dried thyme
- salt, cayenne pepper to taste
- 1 1/2 – 2 cups aged white cheddar
- 1 cup pecan halves, toasted, chopped coarsely
In a large pot, heat the olive oil and add the celery, carrots, onion and garlic. Cook until all vegetables are tender. This should take 8-10 minutes. Stir occasionally so they don’t burn.
Add the barley and stir in well. Add the stock and herbs. Bring to a hard boil and reduce the heat to low. Simmer, partially covered for 25-30 minutes until barley is tender.
Just before serving, stir in the pecans and cheese.
Brussel Sprouts, Ham And Toasted Pecans
Okay, I understand that everyone calls them the ‘dreaded brussel sprouts’, but you have to keep trying different ways to prepare them. One will turn you around and change your thinking. This just might be the one.
- 2 lbs. brussel sprouts, ends trimmed
- 1/4 stick butter (2 tbsp.)
- 3 tbsp. olive oil or coconut oil
- 2 1/4 thick slices of smoked ham, coarsely chopped
- 1 garlic clove, minced
- 2/3 cup chicken broth
- coarse kosher salt
- 1/2 cups pecans, toasted, chopped
Using a sharp knife, thinly slice the sprouts into shreds.
Melt the butter with the oil, add the ham, saute for about 3 minutes until it all turns a golden colour.
Add the garlic and stir for 30 seconds. Add the sprouts and broth and saute until tender crisp but still a bright green colour.
Season lightly with coarse salt and freshly ground pepper. Transfer to serving bowl and sprinkle with the toasted pecans.
What did I tell you? You will like this.
Shepherd’s Pie
Okay, you cooked a lovely roast on Sunday, ate leftovers Monday, Tuesday and maybe Wednesday and you STILL have leftover roast. What to do? The very same thing your mother did. Make Shepherd’s Pie.
- 4 large potatoes
- 1 garlic clove
- whipping cream
- 1 Laughing Cow triangle
- 2 lbs. roast, put through a grinder
- 1 tbs. herb de Provence
- 1 tsp. ground nutmeg
- 1 1/2 cup frozen peas and/or whole kernal corn
- grated monteray jack cheese for topping
- 1 cup gravy
- paprika
Peel and cut the potatoes and put in a pot with water to cook. Add the garlic clove, peeled, but leave whole. When cooked, drain and with a potato masher, mash the garlic clove with the potatoes, put in a large dollop of butter and enough cream to make it smooth. Add the cheese, let it melt for a minute then mix to incorporate. Set aside.
With the grinder attachment on your electric mixer, cut the roast into pieces and put through. Mix in the herb and spices. With a wooden spoon add the gravy and mix in.
In a baking dish, spray with non-stick spray and layer the roast mixture, add the layer of peas and/or corn, top with the mashed potatoes, and sprinkle the cheese over the surface of the pie. Sprinkle a little paprika on top.
Bake in a 350 0ven for 35 minutes. Raise the temperature to 375 and cook a further 45 minutes. The top should be a lovely golden colour and the cheese should be melted. With the blade of a knife, check the center of the pie to ensure the internal temperature is hot.
Make more gravy (instant from Costco also works) and after making a crisp salad, pouring a glass of wine, sit down to a wonderful “comfort food” dinner.
Enjoy ‘cuz it is yummy! Honey, will you bring the ketchup, please?
Fresh Salmon Fillets in a Pancetta Cream Sauce
Serves 4
- 1 lb. fresh salmon fillets about 1/2 inch thick and cut into 4 equal portions
- Olive oil for brushing
- 1 medium julienned carrot (1/2 cup)
- 1 small zucchini and
- 1 small yellow squash, julienned
- 2 oz. pancetta (make sure it has lots of fat)
- 3/4 cup whipping cream
- 2 tbsp. julienned fresh basil
Steam the vegetables until crisp-tender (about 3 minutes)
To make the sauce, fry the pancetta, reserving any liquid. Coarsely crumble and set aside. Using the reserved liquid, stir in the whipping cream. Boil gently, uncovered until it thickens slightly. Stir in the basil. Remove from heat, but keep warm.
Rinse the salmon and rinse dry. Place the fish on a greased, unheated boiler pan, tuck the thin end of the fish underneath and brush with olive oil. Broil about 4 inches from t he broiler for 4-6 inches until the fish flakes easily.
To serve, divide the sauce on four plates, place the fish over the sauce and pile the vegetables on top. Add the crumbled pancetta over all. In this recipe you could also use bacon, but it will give an entirely different flavour.