Monthly Archives: May 2012

Spaghetti Bolognese ala Kat!

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Any Italian would probably take offence if I said this was true bolognese …. so it is ala Kat!  The best part of this recipe is the fact that it is loaded with vegetables, and simmered until the aroma fills your kitchen, and your taste buds can hardly wait for the reward!  We have a vegetarian in our home right now, so this version allows for any vegetarians to get a great, hearty meal as well as those carnivores (like myself …).

 

2 onions, finely diced

2 medium size leeks, finely sliced

8 garlic cloves (yes, eight)

2 medium size carrots, finely diced

4 celery stalks, finely diced

1/2 each of red, green and yellow peppers, finely diced

olive oil

1 pound / 1/2 kg each of ground beef and pork

1/2 pound / 300 gms  of bacon, finely sliced (depending on how much you like bacon)

1 28 oz / 796 ml can good quality tomatoes

1 24 oz / 680 ml good quality tomato sauce

1 5.5 oz / 156 ml can tomato paste

1/2 cup good red wine (always use wine you would like to drink!)

bay leaves

1 tsp dry oregano

1 tsp dry basil

1 tsp dry parsley

1/2 tsp nutmeg

1/2 tsp cinnamon

salt and pepper to taste

enough pasta to feed your crowd – the above Bolognese will probably feed 6-8

Saute the onions in olive oil until just starting to carmelize, add the rest of the diced vegetables.  When the carrots are fork tender, add the garlic and the tomato sauce.  Simmer just until all the vegetables are tender.  Using either an immersion blender or your food processor (being VERY CAREFUL to allow steam to escape by leaving the lid ajar or center portion removed) whiz vegetables and sauce until a thick paste forms.  ALWAYS MAKE SURE YOU HAVE SPACE FOR STEAM TO RELEASE FROM BLENDER, BURNS CAN BE A DISASTER (and so will the mess).  Return sauce to sauce pan and stir in tomatoes, tomato paste, red wine and seasonings.

If you have fresh herbs, a nutmeg that you can grate, and fresh cinnamon – so much the better!

In a separate fry pan saute the bacon, beef and pork until cooked through.  The biggest reason I use a separate sauce pan is the vegetarian …. This is the point where you can separate the amount of sauce you need for a vegetarian, and then add the rest of the carnivorous goodness to your stock pot.

Season to taste with salt and pepper.

Personally, I like to take the amount of salt and pepper I would add in total, and with each layer sprinkle a bit of each.  That way all the vegetables end up seasoned, and I think the flavour goes right through.

Cook pasta until just al dente – drain and add just a bit of the bolognese to the pasta to coat the noodles.  Serve with extra sauce over top, then a generous grating of parmigiana.

Peanut Chicken Wings

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In large bowl blend:

1 cup smooth peanut butter

8 cloves garlic, minced

1 cup light soy sauce

1/2 cup brown sugar

2 limes, zest and juice of

1 tsp cayenne pepper

1/2 tsp chili flakes

1/2 tsp fresh ground pepper

Blend all ingredients well, until smooth and creamy – add:

40 chicken drumettes ( or 20 chicken wings)

Toss well and turn onto baking tray (works really well if you cover baking tray with parchment paper, and you also reduce your clean up time!)  Reserve the sauce.

Bake @ 400 for 30 minutes, turn and bake another 10.  Return wings to sauce and toss once more – baking for another 15 minutes until they start to crisp up.

Delicious!  Make sure to have extra napkins handy …

Lemon Roasted Potatoes

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Your whole house will smell fantastic with these roasting!

Peel and quarter potatoes (if using new potatoes they don’t need peeling)

Cover with watered down chicken stock, a pile of garlic cloves and 4 lemons, quartered, salt to taste.

Bring to a boil and then transfer to roasting pan – only use enough liquid to cover half way up the potato.  Roast until just fork tender – carefully pour liquid off, toss with a little olive oil and continue roasting until they get nice and crispy.

Garnish with freshly ground salt and pepper, and a sprinkle of sliced green onions.

Delicious with greek food! (grilled lamb filet in photo)

Get up and Go Granola – 2 ways!

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preheat oven to 300 for both versions

first you have to carefully measure your ingredients …   

FREE FLOWING

3 cups old fashioned oats

3/4 cup sliced almonds

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/2 tbsp wheat germ

1/2 cup coconut flakes

1/2 cup chopped pecans

1/4 tsp salt

1/2 tbsp cinnamon

(oh what the heck, not many oats left – just dump them ALL in …)

2 tbsp canola oil or unsalted butter, melted

1/2 cup pure maple syrup

1 cup dried fruit (cranberries, cherries, apricots, blueberries)

Toss all dry ingredients together (except the fruit).  Heat the oil/butter and maple syrup together and then mix well with dry ingredients.  Spread on baking sheet and bake until toasted nice and brown – just the way you like it.

Stir every 15 minutes or so until it is all toasty and crunchy.  Let cool before adding the dried fruits.

Now if you like your granola even crunchier, and in big chunks, this is the one for you ….

CHUNKY GRANOLA

3 cups old fashioned oats

1 cup sliced almonds

1/3 cup toasted sunflower seeds

1/3 cup chopped walnuts

1/3 cup sesame seeds

1/3 cup ground flax seeds

1/3 cup pumpkin seeds

1/2 cup coconut flakes

1 tsp cinnamon

2/3 cup brown sugar

1/2 cup canola oil

1/2 cup honey

Might be a good idea to taste and make sure you have the right mixture of dry ingredients ….

Again – toss all your dry ingredients together.  Heat up the sugar, oil and honey until bubbling merrily and mix with dry ingredients.  Bake for 45 minutes – only tossing it in the pan once at the 20 minute mark and then let it be still for the rest of the baking.  When you take it out of the oven just let it sit – undisturbed – on a cooling rack until completely cold.  Break into whatever size chunks you want!  So good you may have trouble keeping it until you can get it safely stored …..

Go ahead and try with your favorite seeds, nuts, seasonings and have some fun!

Boston Cream Pie

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Boston Cream Pie

This Boston Cream Pie is much easier to make than many desserts, and will quickly be a family favourite.

Boston Cream with fruit

Look what I did here.  Topped with fruit instead of chocolate.  Make a slurry out of juice and cornstarch, cook over medium heat until thickened, and spread that lightly on top of the cake just enough to set the fruit onto, then cover the top of the fruit with what’s left.  So light tasting, and even though it isn’t spring here yet, this made me feel like it’s on the way!

CAKE

Preheat oven to 350                       

  • 1 cup flour
  • 3/4 cup white sugar
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 6 tbsp butter
  • 1 1/2 tsp vanilla
  • 2 eggs

(I have listed these ingredients in random order to show you just how simple this cake is – throw everything in a bowl and mix!)  It will quickly become your “go to” cake any time you need a simple white cake. If you really feel the need to get technical, mix the butter, eggs and vanilla together until light and fluffy, then add the rest.

Mix well with hand beater at low speed until mixed, then high speed for 2 minutes.  Pour into greased and floured 9″ round cake pan.

Bake at 350 for 25 minutes, check with cake tester.  Cake should be just baked enough to be pulling away slightly from the sides of the baking pan, and tester should come out clean.  Let rest for 10 minutes then remove from pan and cool completely on wire rack.

CREAMY CUSTARD FILLING 

  • 2 cups milk
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 2 egg yolks
  • 3 tbsp cornstarch

In heavy saucepan, whisk all ingredients until incorporated very well then cook over medium-low heat until mixture thickens and boils, about 20 minutes.  Boil 1 minute stirring frequently.  Remove from heat and stir in 1 tsp vanilla.

I have also done this part in the microwave – stir every 2 minutes until mixture has thickened well.  Make sure you use a large bowl as the mixture will raise and lower several times while it cooks.

Cover right on the surface of the pudding with saran until cool, but not set, about 30 minutes.

CHOCOLATE ICING

  • 2 squares semisweet chocolate
  • 1 tbsp butter or margarine
  • 1/2 cup icing sugar
  • 2-3 tbsp milk

In heavy saucepan over low heat, melt chocolate and butter.  Remove saucepan from heat.  With wire whisk beat in 1/2 cup icing sugar and 2-3 tbsp milk until smooth and easy spreading consistency.

ASSEMBLY

With serrated knife, cut cake horizontally in half to form 2 equal layers.  Place 1 cake layer on cake platter, spread evenly with the cooled custard.  Top with 2nd cake layer, pressing down gently but firmly.  Cover top of cake with chocolate icing.  Try to spread chocolate cover to the edges so it drips down over the sides.  Refrigerate until serving time.

This cake is so versatile.  If you have a large crowd, double the recipe and make it 4 layers high!  So impressive looking – for extra flair, save some of the custard and spread it around the outside of the cake, then press in sliced toasted almonds.  You can also make one cake with chocolate  (add 1/4 cup cocoa powder to cake batter or use your own favorite chocolate cake) and add your toasted almonds to the top.

Creamy Raspberry Cheesecake

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CRUST

1 1/2 cups crushed graham cracker crumbs

4 tbsp butter or margarine – melted

4 tbsp sugar

1/2 tsp cinnamon

Preheat oven to 350.  To prepare cheesecake, mix crumbs, melted butter, sugar and cinnamon together.  Press evenly and firmly over bottom of an 8 1/2 – 9″ springform pan.  Bake until lightly browned (8 – 10 minutes).  Set aside to cool

CHEESECAKE

16 ounces cream cheese (softened)

1/2 – 3/4 cup sugar (to your taste)

1 tsp vanilla

1 tsp grated lemon rind

3 eggs

1 cup sour cream

Beat cream cheese until fluffy.  Gradually beat in sugar, then beat in vanilla andlemon rind.  Add eggs, one at a time, beating well after each addition.  Blend in sour cream.  Pour mixture into cooled crust.

The best way to cook the cheesecake is in a bain marie.  Fancy expression for a water bath.  Double or even triple wrap the springform pan in tin foil, bringing the foil right up to the top.  Using a large enough roasting pan, place the wrapped springform pan in the center, and pour really hot water in the pan to about halfway up the springform pan.  I think it is easiest to get the springform pan into the roasting pan first, set that on your oven rack, and then pour in the hot water.

Bake at 350 until knife inserted near center comes out clean (50 – 60) minutes.  Turn off oven and let cheesecake stand in oven with door ajar for about 30 minutes.  Cool.

RASPBERRY TOPPING

10 ounces raspberries (frozen in syrup)

2 tbsp sugar

2 tbsp corn starch

2-3 cups fresh raspberries

Defrost and drain very well.  Prepare slurry with sugar, corn starch and cold raspberry juice.  Heat over medium temperature until mixture is very thick and has boiled clear (if you leave it cloudy you will taste the corn starch).  Add the drained raspberries and set aside to let cool.

When both the cake and the topping are cool, spread the raspberry topping over the cake and immediately press fresh raspberries gently into the topping all the way around in circles until you have covered the surface of the cake.  Let rest for at least 4 hours.

When you slice into a cheesecake, always dip your knife into hot water, wipe it dry and then slice.  If you do this with each slice your slices will all be nice and clean.

This cake is equally delicious if you use different fruit – go ahead and experiment.  The process is the same, just substitute the fruit you want to use.  If you are using fresh fruit for the topping altogether and no frozen fruit, just make sure you use a juice concentrate to make your slurry with corn starch otherwise their won’t be quite enough flavour.

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Blueberry Lemon Muffins

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Super Blueberry Lemon Muffins

2 cups flour

1/2 cup sugar

1 T baking powder

1/2 t salt

rind of 1 lemon

1 egg

1 cup milk

1/2 cup butter, melted

1 cup fresh or frozen blueberries

Lemon Butter Topping

1/4 c melted butter

2 T lemon juice

1/2 cup sugar

Mix flour, sugar, baking powder, salt, and lemon rind in large bowl.  Beat egg, add milk and butter. Add egg mixture to dry ingredients . Stir until just mixed, stir in blueberries.

Fill greased (or lined with muffin paper) pans 2/3 full, Bake 375 degrees for 20 minutes

Topping- Combine butter and juice. Measure sugar in separate dish. Dunk tops of slightly cooled muffins into lemon butter and then sugar. Makes 12 muffins

Mexican Black Beans

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2 tbs olive oil

1 19 oz can black beans, drained and rinsed very well

½ white onion finely diced

1 tbsp minced garlic

½ minced Serrano chile

½ to ¾ cup chicken stock

Juice of ½ lime

3-4 tbsp minced cilantro

S&P to taste

Saute onion in olive oil until translucent, then add garlic and minced chile.  Saute for a few minutes, then add black beans, chicken stock and salt and pepper to taste.  Cook until beans are heated through and the flavours have had a bit of time to meld.  Puree in a blender, return to the sauté pan and let cook for a further few minutes.  Add juice of ½ lime, chopped cilantro and taste again.  Season with additional salt and pepper if needed.

p.s.  I am not sure if any photo of black beans can do the flavour justice, but trust me … these are delicious!!

Baking Powder Biscuits

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Okay, here they are – by popular demand … my fantastic baking powder biscuits.  

Once you get this down pat you will rely on these biscuits for anything from a summer morning with fresh peach jam or a winter evening served with a family favourite – chili, soup, stew … every household has their own comfort dinner!

2 cups flour

1 tsp salt

1 tbsp sugar

4 tsp baking powder

Stir to blend and then with pastry blender, or 2 forks, blend in 1/2 cup cold butter (my tip: freeze the butter for 15 min ahead of time, and use the large holes on a box grater to grate the butter – instant flakes of butter)

Lightly beat 1 egg in a 1 cup measure, then stir in enough milk to reach the 1 cup mark.

With a fork, stir the egg/milk mixture into the dry ingredients – only enough to have it start to hold together.  Turn onto floured surface and … oh so gently … without overmixing … pat it together, and then into a solid shape, about 1 inch or so in height.  Using floured biscuit cutter (or your favorite glass) cut out shapes and place on floured baking sheet.

These are so flexible – if you want to add any herbs, or cheese – do so at the dry ingredient stage.  Go ahead and experiment – makes these your own family favorite!

To guarantee extra tall, fluffy biscuits, pop them into the fridge or freezer for a few minutes.  The combination of hot oven and cold butter creates magic!

Bake at 400 for 15 – 20 minutes (depending on your oven – check it at 15) until lightly golden and very fluffy!  Image