In our home, we still go all out (if not actually going out to a restaurant) and pamper each other. If you have small children you have a choice: feed them first and put them to bed OR let them help you, and enjoy a later dinner.
Lay out a clean, crisp tablecloth, charger plate, dinner plate…having a homemade soup? Then a soup bowl….no soup but having a salad? then put out a pretty salad bowl or small salad plate….candles….fresh flowers (supermarket has them). Pretty card or funny one (depends on your significant other). No other gift is necessary. You care, you both care…let him barbecue, you make the salad or whatever works for you. But, just take the time to slow down and enjoy the day set aside for love.
You don’t have anyone? Set the table anyway…..for you. You matter, you love yourself- so….what’s stopping you? Go for it.
Here is a dinner that is yummy, costs about $3-4 per serving and only needs a salad or side dish of vegetables. Having wine? Use pretty wine glasses. Don’t drink? Pour a sparkling water or juice…in a pretty wine glass…why not? Who said you couldn’t?
Pecan Glazed Pork With Lime-Maple Glaze
- 1 pork tenderloin (silver skin removed) about 2 lbs.
- pinch of salt and freshly ground pepper
- 4 tbsp. maple syrup
- 1 cup finely chopped pecans
- 2 tbsp. vegetable oil
- 3 limes, juiced and 1 cut into thin wedges)
- pinch of cumin
- pinch of cayenne pepper
Trim pork and cut in 1/2 inch slices. Flatten with the palm of your hand and season with salt and pepper.
Place 3 tbsp. of syrup in a dish, place pecans in second dish. Heat the oil in a skillet and dip the slices in the syrup and then into the pecans. Pat to make sure it adheres and carefully set into skillet. Pour the balance of the syrup and pecans over the top and cook for 3-4 minutes each side (just pink in the center). remove from the skillet.
Stir in the lime juice, remaining syrup, cumin and cayenne and cook for 1-2 minutes (until thickened). Pour over the pork and add a slice or two of lime on top. Add a salad or side dish and enjoy.
P.S…..you don’t have to wait for Valentine’s to enjoy this scrumptuous dish.
Lamb Chops With Fresh Fig Chutney
We are over-the-moon with figs ‘cuz we grow our own. We both love them sooooo much that, when the kids gave us one for a house-warming gift, we were ecstatic. You can change the figs for prunes if you can’t find any in your area.
- 1 1/2 tbsp. butter
- 2 tsp. sugar
- 6 shallots, peeled and cut in half, lengthwise
- 1 tbsp. fig balsamic vinegar
- 1/2 cup chicken stock
- 2 tbsp. dried cranberries
- 18 figs (or prunes), ends cut off and halved
- 1 1/2 tbsp. chopped fresh sprigs of rosemary
- pinch of salt and freshly ground pepper
- 8 lamb chops (2 per person), 3/4 inch thick
- 1 tbsp. good quality olive oil
Melt the butter in a pan, over medium heat, add the sugar and shallots and cook until golden brown (about 15 minutes). Add the vinegar and cook until evaporated.
Add the stock, fruit, 1 tsp. of the chopped rosemary and salt and pepper, to taste. Keep warm.
Season the chops with salt and pepper and remaining rosemary. Heat the oil in a pan on medium heat, add the chops and saute until brown on the bottom. This should take about 3-4 minutes. Turn and cook until meat thermometer reads 110 degrees for medium rare and they are evenly browned. Another 3 minutes more.
Garnish with some fresh rosemary sprigs and serve with the warm chutney, garlic mashed potatoes and chilled salad and, of course, a lovely red wine.
Fettucine With Pancetta, Asparagus and Red Pepper
I love pasta of any kind and this is a really great tasting meal. This can be upgraded for company fare by adding salad or soup, or as is on a Friday night let’s-just-relax-night dinner.
- 12 ounces fettucine
- 3 ounces pancetta, chopped
- 1 1/4 lbs. asparagus, trimmed, cut into 1 inch diagonal cut pieces
- 1 red pepper, seeded, and chopped
- 2 garlic cloves, minced
- 1/2 cup grated Asiago cheese, plus more for serving
- 1/3-1/2 cup whipping cream
- 3 tbsp. olive oil
- 3 tbsp. lemon or lime juice
- 1 tbsp. grated, lemon or lime zest
- 1/4 cup chopped Italian parsley, divided
- 1/4 cup julienned fresh basil, divided
Cook pasta as per instructions and drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Cook the pancetta in a large skillet over medium heat until crisp. Remove from the pan and drain. Keep 1 tbsp of the drippings in the pan and add the asparagus and peppers and saute for about 3 minutes. Add the garlic and cook for a further two minutes, contstantly stirring so as not to burn the garlic.
Add the vegetables, about 1/4 of the cooking liquid, 1/2 cup of the cheese, cream, olive oil, juice, zest, and one half of the parsley and basil. You may need to add moe of the cooking liquid if it is needed. Add to the pot and stir gently to mix in. Transfer to a large bowl, sprinkle the pancetta over and also the remaining parsley and basil.
Add a slice of garlic toast, glass of wine and Oh My, Oh My….too yummy
Green Beans With Shitake Mushrooms
The secret to this humble bean is to blanche it ahead of time and chill. When ready to serve, saute it quickly.
- 1 lb. green beans, trimmed
- pinch of salt
- 1/2 cup hazelnuts, sliced
- 1 tbsp. butter
- 1 tbsp. avocado oil
- 4 oz. shitake mushrooms, stems removed, and caps sliced
- freshly ground pepper
- 1/4-1/3 cup white wine
Melt the butter and avocado oil together, add the hazelnuts, mushrooms, and wine and heat through. Add the beans and cook for another minute, to heat through. The beans should still be tender-crisp and keeping its vibrant colour.
The wine to accompany this would be a perfectly chilled Pinot Gris.
Who said vegetables had to be boring? Not me!
Meringue Torte
Summer is here…..fruit abundant….your turn to take the dessert to the party. This one will do it for you.
- 6 egg whites
- pinch of salt
- 1/2 tsp. cream of tartar
- 1 1/2 cups sugar
- 1 tsp. pure vanilla extract
- 1/4 cup light rum
- 1 1/2 cup heavy whipping cream
- whole berries, fresh
- drained pineapple slices, chopped
The day before you need this, let the egg whites come to room temperature in a mixing bowl for one hour. Butter the bottom only of a 9 inch tube pan.
Preheat the oven to 450 degrees. To the egg whites, add the salt and cream of tartar and beat until frothy. On high speed, add 2 tbsp. at a time beating well after each addition. Add the vanilla and beat until stiff peaks form. Turn into the tube pan, spreading evenly.
Place the pan in the middle of the oven and immediately turn off the heat. Let stand in the oven for overnight.
In the morning, loosen the edges carefully with a spatula and put on a serving plate. Sprinkle the surface with the rum and refrigerate until well chilled (at least 5 hours).
When ready to serve, frost the top and sides with the whipped cream and top with the strawberries and fill the center with the chopped pineapple.
With a big smile on your face, take a bow and serve this fantastic, light dessert with flair.
Potato Gnocchi
Gnocchi appears to be the latest ‘in’ food item. Homemade is great and you can change the ingredients and herbs for different, yet exciting flavours.
This recipe will serve 6-7 people
- 1 1/2 lbs. Russet potatoes scrubbed
- 1 cup flour (you might need more)
- 1 large egg yolk, beaten
- pinch of salt
- generous pinch of freshly grated nutmeg
- 1 tbsp. good olive oil
Preheat your oven to 400 degrees. Pierce the potatoes in several places and bake until tender (about 1 hour).
Cool slightly and cut the potatoes in half, scooping out the flesh into a potato ricer. Rice the potatoes on a parchment lined baking sheet and let cool.
Line another large baking sheet with parchment paper. Transfer the potatoes to a large bowl. Add the flour and toss to coat.
Form a well in the center and add the egg yolk, nutmeg and salt,. Stir this with a fork until evenly moistened. “It will look a little shaggy”.
Turn this out onto a lightly floured surface and knead the dough until it comes together, sprinkling with flour, very lightly, if it is sticky.
Form this dough into a ball and cut into 4 wedges.
Roll the dough between both hands and work surface to form a 3/4 inch thick rope. Cut each rope into 3/4 inch pieces and place on the prepared baking sheet.
Working in batches, cook the gnocchi in a large pot of boiling water until they rise to the surface. Continue to simmer until completely cooked through and tender (about 4 minutes).
Remove with a slotted spoon and transfer to a bowl. At this step, you can lightly saute until it just starts to turn golden OR just drizzle olive oil and toss to coat.
**You can add 1/2-3/4 cup of pure pumpkin puree and some sage for a different flavour and serve with roast chicken.
Maple Bacon Salad
Whoever said everything was better with bacon was…..right! This is sooooo easy to make and even easier to eat.
- 12 slices of thick-sliced bacon
- maple syrup for brushing on the bacon
- 2 tbsp. white balsamic vinegar
- 1/2 tssp. Dijon mustard
- pinch of salt and pepper
- 3 tbsp. avocado oil
- 2 heads of lettuce
On parchment lined cookie sheets, lay out the bacon and brush with maple syrup. Place in a 350 degree oven and bake until crisp. Remove to a paper towel and drain the excess fat. Cut into 2 inch strips.
In a small bowl, whisk together the vinegar, mustard, salt and pepper , then add the oil in a slow stream and continue whisking until emulsified.
Add the lettuce and broken bacon pieces.
You only need to add roasted garlic toast, glass of wine and you will be some happy people. This serves 8 people so be sure to invite only the bestest of friends.
Cinnamon Cranberry Cookies
This is the same method as making chocolate chips but the ingredients differ slightly and the flavour is really good.
- 1 cup butter, room temperature
- 1 cup packed dark brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 1/2 cups sifted flour
- 1 tsp. baking soda
- 2 1/2 cups rolled oats (quick cooking, not instant)
- 1 pkg. Cinnamon Chips (baking aisle in store)
- 1/3 cup white chocolate melting disks, chopped
- 1/3 cup dried cranberries, chopped
Preheat oven to 350 degrees.
Beat the butter, brown sugar and sugar until creamy (3-4 minutes). Add the eggs, one at a time and add the vanilla. Beat well and scrape down the sides of the bowl often.
Combine the sifted flour and baking soda, beating well to combine (give it a couple of minutes), stir in the oats, cinnamon chips, chocolate and cranberries on low, just enough to combine.
On parchment lined cookie sheets, use a 1 tbsp. size scoop and put 6 on a tray. If using a convection oven, bake for 6 minutes, rotate the trays and bake a further 6 minutes. Let cool for a minute and then transfer to cooling racks. Repeat process until all cookies are baked. Makes 4 -4 1/2 doz. cookies.
Let cool and boy, of boy these are tasty.
Pour a cup of coffee or tea, invite a friend over (or not) and enjoy the lazy afternoon together.
Guacamole – My Way
As you know from previous recipes, I do not eat onions. Never have and I can’t see it happening any time soon BUT at the same time, I admit, if done this way or the way I make the butter sauce for my perogies, it is edible.
- 3 avocados, halves, pulp removed
- Juice of 1 lime
- pinch of salt
- pinch of cumin
- pinch of cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tbsp. chopped cilanro
- 1 clove garlic, minced
- 1 Roma tomato, seeded and chopped
Okay, toss the scooped out pulp of the avocado with the lime juice so they won’t turn brown and then strain the pulp. Save the juice.
Put the onions and garlic in a blender and puree. Add the remaining ingredients and blend until smooth.
You can put the guacamole in a bowl, add the chopped tomato, 1 tbsp. of the reserved lime juice and lightly stir. Cover and place in the refrigerator for about 1-2 hours before serving. This will allow the flavours to marry well.
Put out warmed taco chips, sour cream, melted cheese and the guacamole.
Cold beer anyone? Go Team Go.
Roasted Beet and Blood Orange Salad
Salads sound good, especially good when you want to close the blinds and block out the tail end of winter. Think warm, sunny days on the deck…at the lake…having a lazy Sunday….on and on! This will serve 6 guests.
- 6 small beets (3 yelllow and 3 red would be awesome)
- 2 large blood oranges
- Baby mixed spring greens
Dressing
- 1/3 cup olive oil
- 1 medium, minced shalot
- 2 pinches of salt
- 2 pinches of pepper
- 1/4 cup red wine vinegar
- few thyme leaves
Preheat oven to 325 degrees. Wrap the beets individually in tin foil and bake about 1- 1 1/2 hours until fork tender. Remove beets from oven, unwrap and cool a few minutes before handling. Wearing gloves, peel and slice the beets into eighths. Set aside.
Peel the oranges and remove as much of the pith (white) as you can. Now with a grapefruit knife, remove each segment from their skin.
Place the segments in a bowl. If there is anything left in the skins, squeeze whatever juice you can and sprinkle over the segments in the bowl.
Make the dressing and whisk it all together until well blended.
Now on salad plates, place some of the greens in the centre of each plate. Place some of the beets pieces on each plate (if using yellow and red beets, mix them up), sprinkle the orange segments around the plate and drizzle the dressing over it all.
Warm rolls, glass of crisp, chilled wine…voila! Pure enjoyment in a meal.
Lemon Blueberry Bars
This is a really easy dessert bar to make for company arriving later in the day. It take about 4 hours to set up so be prepared.
- 1 1/2 cups graham cracker crumbs
- 6 tbsp. melted butter
- pinch of cinnamon
- 2 tbsp. dark brown sugar
- 1 8 ounce package of Philadelphia cream cheese, softened
- 1/2 cup icing sugar
- 1 package instant lemon pudding
- 2 tsp. grated lemon zest
- 1 cup whole milk
- 2 pints of fresh blueberries, washed and stems removed
You will need an 8 inch square baking pan. Line the pan with parchment paper. Use enough that will require you to fold the corners and bring the paper up the sides as well.
Combine the crumbs, butter, cinnamon and sugar together and press in the lined pan. Refrigerate while making the filling.
Cream the cream cheese and icing sugar together until smooth. Add the lemon zest and beat for about 2-3 minutes.
Layer the blueberries on top of the crumb base and GENTLY pour the cheese mixture over top. Drop a few blueberries on top as a garnish. Refrigerate for about 4 hours. When ready to plate, lift out by using the edges of the parchment paper, then pull back the paper.
If you want to up the level, add a dollop of whipped cream and top with a sprinkle of fresh lemon zest.
Anyone for tea?
Brussel Sprouts With A Special Butter
Now, let’s face it. Brussel Sprouts – you either LOVE them or you HATE them. Before you get carried away and dismiss this recipe….give it a trial run and I bet you use it at your Festive Table.
- 2 lbs. fresh Brussel Sprouts, trimmed and washed
- 1 tbsp. olive oil
- pinch of salt
- 6 oz. unsalted butter
- 1 tbsp. olive oil
- 1 1/2 cups hazelnuts, coarsely diced and toasted
In a large saucepan with water, bring the brussel sprouts to the boil and cook until tender. Drain, cut in half and put 1 tbsp of olive oil in a saucepan and put all the sprouts on a medium heat to lightly brown.
In your blender add the butter, olive oil and hazelnuts and grind until smooth. Add the butter to the brussel sprouts and serve.
I bet you love them now. Really!