Sunday, January 28, 2018

Roasted Beet, Goat Cheese and Walnut Salad

3 medium-size beets tops removed and washed
1/4 c. toasted walnuts
2 ounces crumbled goat cheese
Spring mix

1/4 c. balsamic vinegar
1/4 c. extra viirgin olive oil
1 tsp. Dijon mustard
Salt and pepper

Place each beet in center of foil. Drizzle with olive oil and salt and pepper. Wrap the beets in the foil to form pouches. Roast at 400 degrees for 60-75 minutes depending on their size. Cool to room temperature and peel the skin off of each beet using gloves and paper towel. Cut beets into large dice. For dressing, combine all the ingredients in jar and shake.

Lay spring mix on large platter. Sprinkle with beets, walnuts and goat cheese. Serve dressing separately. 

Tuesday, January 16, 2018

Thai Chicken Noodle Soup

1 tablespoons oil
1 medium onion, finely chopped
1 red bell pepper, sliced thinly
2 large cloves of garlic, chopped
2 small Bok Choy (slice white end and save leaves)
2 tablespoons ginger paste
1 tablespoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon chili paste (or to taste)
4 cups chicken stock
1 can (13.5 fl oz) coconut milk
2 chicken breasts, cooked and shredded
1 lime, zested and juiced
1 tablespoon fish sauce
7 oz rice noodles
Green onions, thinly sliced, both white and green parts
Thai basil leaves
Lime wedges

Heat oil and fry onion until translucent. Add red pepper strips, garlic and hard ends of Bok Choy (keep leaf ends to add at end). Combine ginger paste, lemongrass paste, red curry paste, cilantro paste and chili paste. Stir into onion mixture and cook for a couple of minutes. Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for about 30 minutes to develop flavours. Add chicken, remaining Bok Choy, fish sauce, lime juice and zest. Cook noodles separately and drain.
To serve: Add noodles to bowl and ladle soup over. Garnish with cilantro, green onion, basil and squeezed lime.
Optional: Snow Peas.
Inspired from: Spicy Thai Chicken Noodle Soup

Saturday, January 6, 2018

Filet of Beef with Mustard Herb Crust

1/4 cup whole-grain mustard
3 Tbsp extra-virgin olive oil
1 Tbsp. dried rosemary, finely crumbled
1 Tbsp. dried thyme, finely crumbled
1 filet of beef
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Tie each roast at 2-inch intervals.

Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear.

When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.

Wednesday, December 6, 2017

Skor Cookies

½ cup butter (softened)
¾ cup white sugar
¾ brown sugar
2 eggs
2 ¼ cup flour
1 tsp baking soda
½ tsp salt
1 tsp vanilla
1 package skor bits

Scoop onto baking sheet - don't squish. Bake at 350 for 9-11 minutes - the key is not to bake them too long. From Kathy

Tuesday, August 1, 2017

Shepherds Pie

1 lb ground beef
1/4 cup flour + salt and pepper
1 onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/2 tsp each salt and pepper
500ml can of Guinness or other dark beer
1 cups beef broth
1 tsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried parsley
1 tsp dried thyme
1 bay leaf
2 tbsp butter
8 oz package brown or white mushrooms
Garlic mashed potatoes

Cook ground beef. Drain. Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Sprinkle with flour. Cook for a few minutes and gradually add beer and broth. Bring to boil and add Worcestershire sauce, parsley, thyme and bay leaf. Cover and cook until thickened. Fry mushrooms and butter until browned and add to beef mixture. Spread in casserole dish and top with garlic mashed potatoes. Bake at 350F for 30-45 minutes until top is lightly browned.
Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢

Garlic Mashed Potatoes
5-6 medium potatoes cooked with 3 bulbs garlic
1/4 cup milk
2 egg yolks
2 tbsp parmesan
salt and pepper 

Thursday, July 27, 2017

Lemon Drop Cookies

2 cups all-purpose flour (sifted)
⅛ teaspoon salt
1 cup butter, softened
3/4 cups icing sugar
2 teaspoons lemon juice
zest of one large lemon

Beat butter, icing sugar and salt until fluffy. Beat in lemon juice and lemon zest until blended. Add the flour in ½ cup intervals beating until blended. Roll into 1" balls. Bake for 15-20 minutes at 325F until cookies are lightly browned on the bottom.

Immediately toss in icing sugar. Repeat for a second dredging. Alternatively, mix icing sugar with lemon juice to make a light icing and top each cookie.

Sunday, July 9, 2017

Blueberry Cake

2 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup sugar
1/4 cup butter
1 egg
1 tsp vanilla
3/4 cup milk
2 cups blueberries
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter. 
Cream sugar, butter, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter. Spread rest of batter over blueberries. Mix topping and put on top of batter. Bake at 375 degrees for 45 minutes.