Fish with Fresh Papaya

Pan fried white fish with an unexpected pairing of sweet and slightly musky scented papaya.

Ingredients:

1 small onion, diced

1 tsp olive oil

1 cup diced fresh papaya

black pepper to taste

2 tbsps slivered sundried tomatoes in oil

1/2 tsp hot sauce

2 basa (or other white fish) fillets

2 tbsps pineapple juice (or chicken broth but the juice gives it a nice sweetness)

 

Heat oil to medium high and add the onion, browning for 2-3 minutes. Then add the sundried tomatoes, papaya and hot sauce. Reduce heat to medium low and cook 2-3 minutes.

Push the mixture to the sides of the pan and add the fish to the center. Cook 2 minutes then flip, add black pepper to taste. Pour juice or broth around the fish and cook 3-4 minutes or until the fish flakes easily with a fork

Serves 2

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Sausages with Apples

These Empire apples were the perfect sweet, tart compliment to cheddar apple sausages! You can use any sausage you like and any apple, as long as it's a cooking apple that holds it's shape as well as the Empire.

Ingredients:

1 tsp olive oil

1 small onion, sliced 

 6 sausages, 375g

 2 Empire apples, cut in wedges (or other cooking apple)

 

1/2 cup chicken broth

 

1/4 tsp dry thyme 

Brown the onion in olive oil on medium high heat 2-3 minutes. Then push them aside to make space in the center of the pan. Add the sausages and brown on all sides 5-6 minutes.

Scatter the apple wedges around the sausages and sprinkle with thyme.

Pour the broth in and cover. Cook on medium low to low heat 7-8 minutes or until apples are tender.

Serves 2

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Lentil Stuffed Pepper Squash

Nutty lentils, sweet pineapple and tender, colourful pepper squash combine for a fiber rich vegetarian dinner.

Ingredients:

1 pepper squash

1 tsp olive oil

salt and pepper to taste

1/4 cup red lentils, rinse and drain

3/4 cup water

1/4-1/2 tsp curry powder

1/4 tsp garlic powder

1/4 cup pineapple juice, reserved from canned pineapple below

1/4 cup green peas

1 small onion, diced

2 canned pineapple rings, cut in chunks 

2 tsps butter or coconut oil

1/2 tsp fresh minced ginger

1/4 tsp red pepper flakes 

First cut the squash in half and clean out the seeds. I found using an ice cream scoop works well for this job. Brush the flesh with olive oil then add salt and pepper to taste. Lay cut side down on a lined baking sheet and roast in a 400°F oven for 30 minutes or until fork tender.

 

While the squash cooks microwave the lentils and water 8-10 minutes. Once cooked add the curry powder, garlic powder, pineapple juice and green peas. Set aside.

In a frying pan heat butter to high and add the onion and pineapple chunks to brown for 4 minutes, then toss and cook another 3 minutes. Remove from heat and add the ginger and red pepper flakes.

 

Fill the squash halves with the lentils/pea mixture and top with the onions and pineapple.

Bake in a 350°F oven for 30 minutes. 

(And yes, you can eat the skin too!)

Serves 2

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Chicken Ramen Stir Fry

This quick and simple meal is loaded with fresh, crisp veggies and tender, juicy chicken fillets! 

Ingredients:

1 lb chicken breast fillets

1 cup thinly sliced carrots

1 small red onion, sliced thinly

1/2 cup diced green pepper

1 cup thick sliced mushrooms

2 tbsps vegetable oil

2 celery stalks, sliced

3 oz (85g X 2 pkgs) ramen noodles, discard flavour paquets

3 tsps minced garlic

2 tbsps soya sauce

1/2 cup vegetable or chicken broth

3 green onions, sliced

salt and pepper to taste

2 tsps sriracha

2 tsps cornstarch

2 tsps water

Cook the ramen noodles as per package directions, drain and set aside. Toss those flavour paquets out!

Heat oil in a wok or frying pan to medium high. Add chicken fillets and brown on all sides. Add carrots, red onion, garlic, soya sauce, sriracha, salt and pepper. Stir fry 5 minutes.

Next add the broth, green pepper, mushrooms, celery (and it's leaves if you have them) and green onions. Cover and cook for 5 minutes.

Stir the cornstarch and water together. Make a well in the center of the pan and pour in. Stir together then add back the ramen and cook 1 minute to thicken.

Serves 4

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Cowboy Beans and Potatoes

Don't let it's plain appearance fool you. This dish is deceivingly delicious! And since it's got Italian sausage in it maybe it should be call Spaghetti Western instead of Cowboy Beans!🤠

Ingredients:

2 hot Italian sausages, casings removed and broken up

1 onion, cut in wedges 

4 small potatoes, cut in 1" cubes

1 tsp olive oil

2 cups canned diced tomatoes

1 tbsp tomato paste 

1 tsp ground cumin

1 tsp smoked paprika

19 oz (540 ml) canned mixed beans, drained (red kidney, chick peas, Romano and Northern white beans)

Toss the crumbled sausages, onion wedges, potato cubes and olive oil together and spread out in an oiled 10 X 10" baking dish. Bake in 425°F oven for 25 minutes or until you can pierce the potatoes with a fork.

Add the diced tomatoes, tomato paste, ground cumin, smoked paprika and mixed beans (you could just pick one kind of bean but this mix was interesting).

Return the dish to the oven for another 30 minutes until piping hot.

Makes 2-3 servings

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Cranberry Walnut Crumb Bars

Nutty, buttery shortbread topped with tart cranberry and a tender walnut crumble. 

Ingredients:

2 1/2 cups flour

6 tbsps brown sugar

2 tbsps ground walnuts

1 cup + 2-3 tbsps cold butter

1 egg

1 tsp almond extract

1 cup cranberry sauce (whole berry store bought or homemade - see link below)

1/2 cup finely chopped walnuts

Spray a 9 X 13 baking pan with cooking oil and line with parchment paper. Set aside.

Preheat oven to 350°F.

Combine flour, brown sugar and ground walnuts in a food processor. Then add the butter, egg and almond extract. Pulse to a crumbly texture.

Reserve 1 1/2 cups of this mixture then place the rest in the prepared pan. Press evenly with fingers then use the bottom of another baking pan to help even it out. Bake 10 minutes.

Dollop the cranberry sauce over the shortbread and carefully spread evenly. Combine the 1 1/2 cups of reserved crumble mixture with 1/2 cup chopped walnuts and sprinkle over top of cranberry sauce. Gently press. Return to the oven to bake another 25-30 minutes.

Cool completely before cutting.

Makes 24  

Here is the link to the recipe for the cranberry sauce I used:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-sauce-for-baking.html 

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Cranberry Sauce for Baking

This cranberry sauce has less water than the one usually served with turkey so it's more spreadable to use in bars and cakes.

But here's the link to the sauce I usually make for dinner if that's what you're looking for:

https://www.hotandcoldrunningmom.ca/2015/10/orange-cranberry-sauce.html 

Ingredients:

3/4 lb whole cranberries

1/4 cup water

1 cup sugar

Optional: zest of 1 orange, 1/4 tsp allspice or 1 tsp cinnamon

Roughly chop the cranberries by pulsing in a food processor. Some berries may still be whole, that's ok. Then add everything to a pot and bring to a boil. Reduce heat and simmer on medium for 10-12 minutes.

Stir regularly until any remaining whole berries burst. Remove from heat and chill.

Makes 2 cups 

Use it in these Cranberry Walnut Crumb Bars:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-walnut-crumb-bars.html 

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