Category Archives: Recipes

Pretzel Bark

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You might want to call this pretzel crack, because it is totally addictive!!  We make it for a Christmas treat to share with family and friends, but I’d advise you to make enough to keep for yourself too …

Pretzel bark

INGREDIENTS:

  • About 8 ounces (half of a 1-pound bag) mini pretzels, broken into smaller pieces, more or less to cover the pan
  • 1 cup (2 sticks) butter
  • 1 cup packed light brown sugar
  • 2 cups (one 12-ounce bag) semisweet chocolate chips
  • Sea salt
  1. Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
  2. In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).
  3. Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
  4. Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.

(I found this recipe on Mel’s Kitchen Cafe)

Orange Gingerbread Cookies

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The first time I tasted these orange ginger cookies, I knew we needed the recipe!  Thanks Courtney for supplying that courtesy of Nana Patti Collins ….. just wait until you try these.

Orange Ginger 1

Preheat oven to 365 F.

  • 1 cup soft butter
  • 1 1/2 cups sugar
  • 1 egg
  • 4 tsp orange peel
  • 2 tbsp corn syrup
  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp cloves

Cream butter & sugar until light and fluffy, add egg, orange peel & corn syrup.

Sift dry ingredients together and add gradually to creamed mixture.

Orange Ginger 2

Wrap and chill in the fridge for at least 30 minutes.

Orange Ginger 3

Roll between sheets of parchment paper (to 1/4″ thickness”) and cut.  (or form into a log and chill to slice and bake) These cookies do spread out quite a bit so leave lots of room between each one.

Bake at 365 for 9 minutes.

Beer Batter Fish & Chips

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It took me long enough to perfect my batter recipe.   Finally discovered the secret (well, for me anyway) and it was to add some rice flour to the batter.  This created a lighter batter that was bursting with flavour, and had a very satisfying crunch when you bite into it.  This may be a treat that we only indulge in once in a long while, but when we do we want it to be totally satisfying.

Another hint …… make sure you fry your potatoes twice to get a nice crunch on them.  Once you have slivered them, fry initially at 325 degrees, just until soft – barely cooked through.  Remove from the fry oil and allow to cool, on a drain rack.

Fries

Something so satisfying about home fries, fresh out of the deep fry and crispy.  Make sure to season with salt & pepper as soon as they are tumbled onto the draining paper.

My trick is to do the first fry, and while the fish is frying they cool down – then the oil will already be at your higher temperature and they can pop into the fryer for the final few minutes, which makes them golden brown and crunchy.  Keep your fish warm in a 225 F oven while the second fry takes place.

Ketchup is the usual French fry dip I think, but not for me – I like an aioli, super easy and tastes way better!

lemon basil aioli

Only takes a few ingredients, and a few minutes to make, and this Lemon Basil Aioli is an amazing dip for fries, raw vegetables, or pretty much anything you have a mind to dip into it.

LEMON BASIL AIOLI

  • 1/4 cup plain yogurt
  • 1/4 cup good mayonnaise
  • 1 tsp lemon zest
  • 1/2 tsp minced garlic
  • 1 tsp basil (minced)
  • 1/4 tsp each salt and pepper
  • squeeze of lemon juice

Give it all a good mix up and you’re done.  Keeps in the fridge really well too.

 

BEER BATTER

INGREDIENTS

Serves 4

Beer battered cod fillets:

  • 4  thick cod fillets
  • 1 cup all purpose white flour
  • 3/4 cup rice flour
  • 1 tsp baking powder
  • 1/2 cup soda water
  • 3/4 cup lager (or your favourite beer)
  • 1 tsp salt
  • 1 tsp sugar
  1. In a large bowl, mix both flours, baking powder, salt and sugar.
  2. Add soda water & beer. (if not a fan of beer (?) just use all soda water)
  3. Mix together only until the batter binds together and is smooth. Be careful not to over-mix. (you may need to add a bit more liquid)
  4. Cover your fish with salt & pepper, as well as a dusting of plain flour, then drop into the batter and coat completely.
  5. Pre-heat vegetable oil in deep fryer to 350 F.
  6. Once fish is coated with batter, gently place into the deep fryer and cook for 8 to 10 minutes, until golden and crispy.
  7. Remove from fat and drain.

TARTAR SAUCE

  • 1/2 cup good mayonnaise
  • 2 tablespoons small-diced pickles or cornichons
  • 1 tablespoon Champagne or white wine vinegar
  • 1 tablespoon capers
  • 1 teaspoon coarse-grained mustard
  • Pinch kosher salt & freshly ground pepper

Tartar Sauce

Combine all ingredients in small food processor and whir it all up.  Done.  Of course, if you don’t have a food processor, just chop up the pickles and stir it all together.  Either way, it’s delicious.  I got this from Ina Garten’s recipe collection, so of course it is good!

Tartar Sauce 1

Just looking at it makes you want to dip some freshly fried fish in, right?

Tart and Tangy Thai Pork Noodles

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This makes for a quick and easy dinner, using one skillet (or wok), and just involves a bit of chopping.  As always, please please, taste your marinade before adding cornstarch.  If you don’t smack your lips and say yum yum, try adjusting.  Maybe you like it spicier?  – add chile flakes.  Maybe you like it more tart?  – add lime.  Any dish that has Thai in the title should be well balanced, with salty, sweet, spicy & sour in perfect harmony. Once you get that perfect balance add the corn starch.

Pork noodles

INGREDIENTS

  • 1 lb boneless pork loin,  cut into strips
  • 4 tablespoons hoisin sauce
  • 4 tablespoons soya sauce (reduced sodium)
  •  4 tablespoons fresh squeezed lime juice
  • 1 tablespoon honey
  • 1 1⁄2 teaspoons cornstarch
  • 1 1⁄2 teaspoons sesame oil
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 8 ounces rice noodles
  • 2 teaspoons vegetable oil, divided use
  •  broccoli florets
  • carrot, sliced 1/8 inch thick
  • 1 sweet red bell pepper, seeded and cut into thin strips
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 8 ounces mushrooms, sliced
  • bamboo shoots (optional)
  • water chestnuts (optional)

Realistically – – – all the vegetables are optional, use whatever you like, just make sure you have a good assortment of color and crunch.

DIRECTIONS

  1. Combine hoisin sauce, soy sauce, lime juice, honey, cornstarch, sesame oil and red pepper flakes.  Remove enough just to cover pork and place in bowl.
  2. Add pork, marinate while preparing pasta and vegetables or up to overnight.
  3. Cook (or soak) rice noodles according to package directions, drain.
  4. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic & ginger for 1-2 minutes.
  5. Add vegetables and saute until crisp-tender (about 5 minutes).
  6. Remove vegetables from skillet and keep warm.
  7. Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
  8. Remove pork, keep warm and stir in remaining marinade to skillet.  Cook until bubbly so the cornstarch is cooked through and thickens.
  9. Return pork & vegetables to skillet, add rice noodles, heat through and serve.

Garnishes:  sliced green onions, toasted and chopped peanuts and roughly chopped cilantro.

This dish works equally well if you want to make it a vegetarian dish, or decide to change up the protein, try:

  • sliced chicken thighs
  • prawns
  • seafood

We like rice noodles, but you could easily use any type of pasta you have on hand like chinese egg noodles or spaghetti noodles.

Cornbread Muffins

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I’ve tried a few corn muffins or corn bread, but so often they turn out a little dry or too grainy.  These were absolutely perfect, so moist and delicious with the taste of the corn.  I found the recipe on “Once Upon a Chef” and for the first time, didn’t tweak a thing!

corn muffins 2

Light and fluffy, moist and delicious – what more could you want from a cornbread muffin?

Ingredients

  • 3/4 cup yellow cornmeal
  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 3/4 cup milk (preferably whole but low-fat works too)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions

  1. Preheat the oven to 350°Fdegrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
  3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
corn muffins 1

I served these with a slightly spicy chipotle beef stew, so I didn’t want any extra spice here, but next time I might try mixing in a little jalapeño and gouda cheese …… yum.

Apple Pie Cookie Bars

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apple pie bars 5

Combine an apple pie with shortbread bars and you have this winner!  I found this recipe in my latest Food Network magazine, from Ina Garden, and I’ve already made it twice.  The first time without the nuts so that the kids can take it in school lunches.

  • For the Crust
  • 1 pound (4 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ½ cup chopped walnuts
  • 1 teaspoon ground cinnamon
apple pie bars 4

Make sure your little helper has fun!  Stella loves working in the kitchen with Nana…

  • For the Apple Filling
  • 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
  • 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons (½ stick) unsalted butter

Apple pie bars 1

Preheat the oven to 375 degrees.

For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.

Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.

Reduce the oven to 350 degrees.

For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.

apple pie bars 3

Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered).

apple pie bars 2

Make sure you taste …….. Stella already knows this, here she decided to add a few oats and more cinnamon to the topping mix ….. it was a hit!

Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Hawaiian Pork Bowl

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All the fresh vegetables in the garden inspired me to create this Hawaiian Pork bowl with a combination of raw and grilled vegetables.  The recipe originated from a Food and Wine magazine but I couldn’t resist tweaking it a bit, and definitely adding more vegetables.

Pork Bowl 4

  • 1 cup boiling water
  • 1/4 cup sugar
  • 2 English breakfast tea bags
  • One 1-pound pork tenderloin, butterflied and flattened
  • 4 slices cooked bacon
  • Three 1/2-inch-thick 
slices of fresh pineapple—peeled, quartered and cored
  • 1 red onion, cut through the core into 1/4-inch wedges
  • 1 red pepper, quartered
  • 1 small zucchini, quartered lengthwise
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Pepper
  • 1/4 cup fresh lime juice
  • 1 garlic clove, minced
  • 1/2 a jalapeno, seeds removed, minced
  • 2 tablespoons soya sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon raw sugar
  • 2 tablespoons minced cilantro, plus sprigs for serving

(I can’t say this enough, TASTE your jalapeno for spiciness, and add as much as you enjoy.)

 

  • Steamed rice, crisp bacon, diced avocado 
and thinly sliced 
jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Pork bowl

Light a grill or preheat a grill pan. Drain the pork and pat 
dry with paper towels. Brush the pork, pineapple, zucchini and red onion with olive oil and season with salt and pepper. Grill 
the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let 
rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and vegetables, turning until charred, about 4 -8 minutes.

Pork bowl 2

In a small bowl, whisk the lime juice with the minced cilantro, sugar, garlic, soya sauce, minced jalapeno, sesame oil and the 1/3 cup of olive oil. Season the dressing with salt and pepper.

Serve the pork, and vegetables over steamed 
rice with crisp bacon, diced avocado, thinly sliced jalapeño 
.Drizzle with dressing and enjoy!

Pork Bowl 3

Grilled Shrimp and Cauliflower with Romesco Dipping Sauce

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Cauliflower & Shrimp with Romescu
The first thing you need to know is that this sauce is A M A Z I N G.  Put it on your sandwich, toss hot pasta with it, fresh veggie dip or meat skewer dip …. it wins every time.  Today’s appetizer included these grilled cauliflower florets, lightly marinated shrimp and green onions.

Ingredients for Romesco

1 1/2 CUPS SERVINGS

  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

Preparation

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

romescu

To use as a dipping sauce, heat through until easy to stir and warm.

 

Shrimp and Vegetables

  • 1 head of cauliflower – cut into florets
  • 1/4 tsp salt
  • 1 lb jumbo shrimp – tails and shells on
  • 1 tbsp vegetable oil
  • 1 tsp lime juice
  • 1 bunch green onions

Lightly steam cauliflower until just tender crisp – be careful not too overcook it.

Season with salt.

In a large bowl, toss shrimp with vegetable oil and lime juice.  Allow to sit for 20-30 minutes.

Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!

Arrange on a serving platter with the Romesco and dip merrily away.

 

 

Peach Crumble Muffins

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Peach muffins 1

Delicately delicious with peach in every bite, peach season is made for these muffins.

Ingredients:

CRUMB TOPPING

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour

MUFFINS

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 Tablespoons (45ml) milk (any kind)
  • 1 and 1/2 cups chopped peaches

Directions:

  1. First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
  3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
Peach muffins 2

Gently wash the peaches before using, softly removing the fuzz.  No need to remove the peel if you do this, keep all that goodness and add a bit of colour.

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Peach muffins 3

It’s peach season, and the workers are hard at it, so we made a double batch.  I love these deeper silicone muffin trays, keeps a generous amount of crumble where it belongs – on top!

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

Tacos al Pastor (at home!)

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I was able to find a recipe from Rick Bayless, Frontera Grill, and when you get a great recipe like this one, don’t mess with it!  I’ve tried to make tacos mimicking the tacos al pastor from Mexico before, but without that upright spit to grill it all on, it is very difficult to achieve. We found this to be the closest thing I could do at home.

Serve it with Mexican Pickled Vegetables, Pickled Red Onions and it is a real hit.

Pickled Vegetables
Pickled Red Onions

INGREDIENTS

  • A 3 1/2ounce packageachiote paste
  • 3canned chipotle chile en adobo, plus 4 tablespoons of the canning sauce
  • 1/4cup vegetable or olive oil, plus a little more for the onion and pineapple
  • 1 1/2pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
  • 1medium red onion, sliced 1/4- inch thick
  • Salt
  • 1/4of a medium pineapple, sliced 1/4-inch-thick rounds
  • 20 warm corn tortillas
  • About 1 1/2cups raw tomatillo salsa
tacos al pastor 1.JPG

If you have a great butcher, have him slice the meat super fine – you’ll be thankful!

INSTRUCTIONS

In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.

tacos al pastor 3

Marinate for at least an hour, but I did this overnight.  The flavour gets right through the meat.

Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place. Or, heat one side of a gas grill to high. Brush both sides of the onions slices with oil and sprinkle with salt. Lay in a single layer on the hot side of the grill. When richly browned, usually just about a minute, flip and brown the other side; move to the cool side of the grill to finish softening to grilled-onion sweetness. Oil and grill the pineapple in the same way. Finally, in batches, grill the meat: it’ll take about a minute per side as well. As the meat is done, transfer it to a cutting board and chop it up (between 1/4- and 1/2-inch pieces). Scoop into a skillet and set over the grill to keep the meat warm. Chop the onion and pineapple into small pieces as well, add them to the skillet and toss everything together. Taste and season with salt, usually about 1/2 teaspoon. Serve with the tortillas and salsa for your guests to make soft tacos.