Shepherd's Pie with Curd Cheese

Ugly but tasty!

Just no other way to put it.... this is just not a pretty meal. But it's very flavourful and the cream corn could be substituted for kernel corn it you want it less goopy!

Ingredients:

4 cups cubed potatoes

3 tbsps butter 

1/2 cup milk

2 tsps dry parsley

1/2 tsp celery seed

1/2 tsp onion powder

1 lb ground beef

1 small onion, chopped

2 cups curd cheese

19 oz (540ml) can cream corn

1/2 tsp smoked paprika

salt and pepper to taste

Start by making the mashed potatoes... boil until tender, then drain and mash. Add the butter and milk, parsley, celery seed and onion powder. Set aside.

In a hot pan brown the onion and beef. Salt and pepper to taste. Place the beef in a 10 X 10" baking dish, top with curd cheese and pour the creamed corn over the top.

Dollop the mashed potatoes on to the corn and gently spread out evenly.

You can smooth the top or go over it with the tines of a fork. Sprinkle with paprika.

Bake at 375°F for 40 minutes then broil for 1 or 2 minutes if you want a more golden finish.

Serves 4-6    

Adapted from: ricardocuisine.com 

Pâté chinois au fromage en grains

 

Asian Red Cabbage Rolls

This recipe is a cross between spicy egg rolls and comfort food cabbage rolls. And let's face it, red cabbage is better for you than fried egg roll covers. 

Ingredients:

1 medium red cabbage

1 1/2 cups chopped mushrooms

1/2 cup cooked brown rice

1 lb ground pork

2 tsps minced garlic

3 green onions, sliced

1/4 cup chopped red pepper

1 small carrot, shredded

2 tbsps soya sauce

2 tsps sesame oil

1-2 tsps sriracha sauce

1 tsp brown sugar

1/2 tsp red pepper flakes

salt and pepper to taste

1 cup water

First, submerge the cabbage in a large pot of water and boil for 8-10 minutes, then cool until you're able to handle it. Remove the first couple of outer leaves. I hate waste so I forget to toss them and use them instead only to be disappointed when I find a couple of the cooked cabbage rolls with tough, practically inedible leaves. Toss the outer leaves!

While the cabbage cools combine the mushrooms, rice, pork, garlic, green onions, red pepper and carrot together in a large bowl. Mix the soya sauce, sesame oil, sriracha, brown sugar, red pepper flakes, salt and pepper together and add to the mix. Stir well to combine.

Back to the cabbage... remove some of the stem/core and start removing leaves, trying to keep them intact. Lay them flat and make a V-cut removing some of the thicker vein so they will roll easier. And yes, if you don't wear gloves your hands will turn a nice mauve colour!

Take 1-2 tbsps (closer to 2) of the mix and place it on a cabbage leaf. Bring the bottom up over the mix, fold in the sides and roll firmly. Place seam side down in a 13 X 9 baking dish.

Once the rolls are all tucked snugly into the dish, pour 1 cup of water in, salt and pepper them and cover tightly with foil.

Bake at 400°F for 35-40 minutes or until bright and tender.

(Except those couple made with the outer leaves 😠)

I made 15 rolls or enough to serve 5-6 people

Adapted from: madelinemariehall.com

Creamy Butternut Squash and Apple Soup

There's a delicate balance of savory and sweet going on in this creamy butternut squash and sweet apple soup.

Serve as a light lunch or dinner starter.

Ingredients:

3 cups cubed butternut squash

1 1/2 cups chopped apple, like McIntosh

1/2 cup chopped onion

1 tbsp brown sugar

pinch of cinnamon

3 1/4 cups vegetable broth

3/4 cup milk

1/2 cup 35% cream

salt and pepper to taste

chives or parsley to garnish

Combine the squash, apple, onion, brown sugar and cinnamon in a large pot. 

Add the broth. cover and bring to a boil, then simmer until the squash is tender, about 20 minutes.

Blend in a food processor in 3 batches returning the purée to the pot. Add the milk and cream along with salt and pepper to taste.

Heat through and serve.

Makes 6 servings

Lemon Garlic Chicken with Rice and Olives

This one pan Mediterranean dish with the taste of lemon, garlic, oregano and rich, salty kalamata olives will hit the spot on this cold and snowy January day!

Ingredients:

9 chicken thighs

2 cups chicken broth

2 pinches saffron

salt and pepper to taste

2 tbsps olive oil

2 tbsps minced garlic

1 onion, diced

1 cup uncooked rice

1 cup kalamata olives with some of the brine

1 tsp oregano

zest and juice of 1 lemon

plus 1 lemon for garnish

Mince the garlic, dice the onion and zest and juice one lemon, then salt and pepper both sides of the chicken thighs. Heat the olive oil in a large skillet and brown the chicken 4-5 minutes on one side then another 3-4 minutes on the other side.

Remove the chicken to a plate and add the diced onion to the same pan. Brown 2 minutes then add the garlic and lemon zest for 30 seconds before adding the rice. Toss to coat 1 minute and add the broth and lemon juice. Add saffron, oregano and olives and bring to a gentle boil. 

Now return the chicken to the pan, nestling it into the rice and olives. Cover and place in a 350°F oven for 40-45 minutes.

When you remove the lid the chicken and rice should both be cooked and ready to serve.

Garnish with a slice of lemon and serve with a side salad.

Apple Caramel Bread Pudding

Perfect for brunch or dessert ... what's better than apple and caramel?

Ingredients:

5 1/2 cups stale bread cubes

1/4 cup butter, melted

1 cup brown sugar

1 tbsp baking powder

5 eggs

1 1/4 cups milk

1/4 cup dulce de leche, more for drizzling (Found with sweetened condensed milk in the grocery store)

1 tsp vanilla

1 1/2 cups peeled, diced apples

cinnamon

Combine the brown sugar, baking powder, eggs, milk, dulce de leche and vanilla in a large bowl. You may want to warm the dulce de leche and milk together before combining with the rest just so the caramel blends more easily.

Add the bread cubes to the bowl and mix so that all the bread is soaking in the liquid. Let sit at least 5 minutes.

For the bread I used regular white and whole wheat bread heels that I saved in the freezer, but use any bread you like. Challah or panettone would be awesome!

Next melt the butter and pour it into a 10" cast iron skillet, coating the bottom and up the sides. Pour the pudding mixture into the pan and sprinkle with cinnamon.

Bake at 350°F for 40-45 minutes.

Drizzle with more dulce de leche to serve.

Serves 6-8

Lemon Ricotta Danish

No fuss, no muss... simple lemon ricotta danish using store bought puff pastry. You won't believe how easy and delicious it is! Serve it for breakfast, brunch or dessert.

Ingredients:

1 sheet puff pastry, thawed

1 1/2 cups ricotta

1/3 cup icing sugar

1/2 tsp vanilla

zest of 1 lemon

1/2 tsp lemon juice

1 egg

1 tbsp water

Glaze:

1/2 cup icing sugar

1-2 tbsps lemon juice

Unroll the puff pastry on it's parchment sheet on a baking pan.

Combine the ricotta, icing sugar, vanilla, lemon zest and lemon juice. Spread on the pastry leaving 2" on the sides. Then cut slits 1 1/2" in at 1" intervals.

Cross flaps to the middle overlapping at the middle. 

Mix the egg and water together and brush over the puff pastry.

Bake at 375°F for 25-30 minutes.

Cool 15-20 minutes then mix the icing sugar and lemon juice together for the glaze to drizzle on top of the danish.

Serve slightly warm or chilled.

Adapted from: motherthyme.com

Homemade Spaghetti and Meatballs

Easy tomato sauce, big tasty meatballs and spaghetti ... what else do you need?

Ingredients:

8 oz spaghetti

Sauce:

1/2 cup chopped onion

1/2 cup chopped sweet pepper

1 tbsp olive oil

1 tbsp minced garlic

3 bay leaves

21 oz (640 ml) tomato sauce

1/4 cup tomato paste

1 tsp salt

1/2 tsp black pepper

2 pinches of sugar

Meatballs:

1 1/2 lbs ground beef or ground trio (beef, veal and pork)

1/3 cup Panko

1 egg

1 tbsp fresh chopped parsley

1/4 cup parmesan cheese

1 tsp salt

1/2 tsp black pepper

1/2 tsp rubbed fennel seed

1 tsp minced garlic

2 tbsps olive oil for cooking

Beginning with the meatballs, combine all the ingredients and form into 2" sized balls (a heaping tablespoon). Heat olive oil in pan and brown meatballs on all sides. Remove them to a plate but they will not be cooked through at this point.

For the sauce and using the same pan as the meatballs, add olive oil then cook the onions, sweet pepper, garlic and bay leaves until onions are lightly golden. Add the tomato sauce, paste, salt, pepper and sugar. Stir to mix then return the meatballs to the pan, spoon sauce over them and simmer on low, covered, for 15-20 minutes or until they are cooked through.

Cook the spaghetti and drain, then add to the sauce.

Stir to completely coat the pasta.

Don't forget to remove the bay leaves before serving!

Serves 4-6