Polish Pork Patties

Soft on the inside and crispy on the outside. Delicately seasoned pan fried Polish pork patties will please your palate!

Ingredients:

2 slices stale white bread

1/2 cup milk

1 lb ground pork

1 small onion, grated

1 egg

Salt and pepper to taste

1-2 tbsps fresh chopped parsley 

1 tsp onion powder

1/4 cup Panko bread crumbs 

Vegetable oil for frying

Apple sauce for serving

Crumble the bread into very small pieces then add the milk and let sit 15 minutes. Next mix in the pork, onion, egg, salt, pepper, parsley and onion powder. Use the back of a spoon to press the ingredients together. You can even knead it with your hands if so inclined.

Divide into 6 equal parts and form into oval patties about 1" thick. Place Panko in a shallow bowl and coat each pattie with crumbs. Heat about 1/4" of oil in a frying pan to medium high heat and brown the patties about 1 - 1 1/2 minutes per side. Then place on a lined baking sheet and into a 325°F oven for 15 minutes.

The internal temperature should be 160°F when cooked.

Serve nicely complimented with applesauce or ....

have them in a bun, burger style!

Adapted from: everyday-delicious.com

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Rustic Garlic Chicken with Garlic Mashed Potatoes

Not pretty but pretty tasty! 

Ingredients:

2 tbsps vegetable oil

4 chicken legs, split

salt and pepper to taste

20 garlic cloves

2 tbsps flour

1 3/4 cups chicken broth

1 tsp fresh chopped rosemary

1/2 tsp dry sage

1 tbsp butter

4 potatoes, quartered

butter and milk for mashed potatoes

In a Dutch oven heat vegetable oil to medium high. Dry the chicken pieces with paper toweling, salt and pepper them then lightly brown in oil about 8 minutes. Remove to a plate. Keep some fat in the pan but discard the excess.

On medium heat add the garlic and cook just until golden, about 2-3 minutes. Sprinkle flour over the garlic and add 1 cup broth. Stir together then return the chicken to the pan.

Cover and bake in a 400°F oven for 20 minutes or until internal temperature reaches 165°F.

While chicken bakes boil the potatoes. 

Once the chicken is cooked remove 1/2 the garlic and set aside. Now with the Dutch oven on medium high heat stir in the remaining broth, rosemary, sage, salt and pepper. Bring to a boil then reduce heat and simmer for 5-10 minutes. Remove from heat and add the butter.

Mash the potatoes and add some butter and milk then mash in the reserved garlic cloves.

Serves 4

Adapted from: seasonsandsuppers.ca

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Coconut Milk Chicken and Pasta

A little saucy, a little spicy! This vibrant, creamy coconut sauce and tender chicken will warm you from your nose to your toes.

#1stdayofFall🍂🍁

Ingredients:

1 lb boneless, skinless chicken breasts

1 tsp cumin

1 tsp paprika

1 tsp oregano

1/4-1/2 tsp cayenne

1/4 tsp salt

1/4 tsp pepper

3 tbsps olive oil, divided

1 onion, diced

1 small bell pepper, diced

3 tsps minced garlic

2 cups diced canned tomatoes

1 1/2 cups unsweetened coconut milk, shake well

fresh parsley

1 1/2 cups penne pasta

Pat chicken dry with paper towels then use a meat mallet to even out the thickness to 1 - 1 1/2" thick. Mix the cumin, paprika, oregano, cayenne, salt and pepper together and rub all over the meat. Heat 2 tbsps olive oil in a deep skillet to medium heat and cook chicken on each side 6-7 minutes. When the internal temperature reaches 165°F remove to a plate.

Start cooking the pasta. I used penne but any pasta could be substituted.

Add 1 tbsp olive oil to the skillet and cook the onion and bell pepper 2-3 minutes. Add garlic and stir a couple of times then add the tomatoes and coconut milk. Simmer 5 minutes.

Return the chicken to the pan and cover with sauce cooking about 5 minutes on medium low to heat through. Slice in half to serve.

Drain the pasta, toss it with a few spoonfuls of sauce, then serve the chicken and sauce over the pasta garnished with fresh parsley.

Serves 4

Adapted from: diethood.com

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Chickpea Ramen Slaw

Asian inspired flavours and using canned chickpeas for simplicity this slaw is a great source of plant-based fiber and protein.  

Ingredients:

2 cups diced cabbage 

2 cups chopped cauliflower 

3 green onions, sliced

1 carrot, shredded

1 cup canned chickpeas, rinsed and drained

85 g package ramen, broken in pieces (any flavour, you will not use flavour packet)

Dressing:

2 tbsps sesame seeds

2 tbsps maple syrup 

2 tbsps rice wine vinegar 

2 tbsps tamari or light soya sauce

2 tsps tahini

1/4 tsp garlic powder 

1/4 tsp ginger 

Salt to taste

Combine all the salad ingredients in a large bowl. Then mix or shake the dressing ingredients together and add to the slaw. 

Can be stored in the fridge up to 48 hours, but you may want to add the ramen only at the time of serving to ensure crunchiness! 

Makes 2 dinner-sized servings

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Teriyaki Roast Beef

This tenderizing marinade creates a lovely roast and succulent pan sauce. 

Ingredients:

1 lb inside round roast beef

2 tbsps low sodium soya sauce

2 tbsps brown sugar

1 tbsp rice wine vinegar

1 green onion, chopped

1 tsp minced garlic

1 tsp minced ginger

1/4 tsp pepper

pinch sea salt

1/4 tsp sesame oil

vegetable oil for searing

Mix everything except the vegetable oil together in a plastic ziplock bag and marinate the beef in the fridge for at least 3 hours but optimally overnight. Then let it rest on the counter for 30-60 minutes before cooking. Reserve the marinade.

Sear the meat in hot vegetable oil for 2 minutes per side, then into a 400°F oven for 20 minutes. Remove to a plate and add the reserved marinade to the pan. Add 3 tbsps water and boil for 5 minutes. Return the roast to the pan and spoon sauce on top. Place back in the over for 10 more minutes or until internal temperature is 145°F.

Let rest 5-10 minutes before slicing. Then serve with pan sauce.

Paired with these Italian Green Beans if you like. Recipe here 🠋

https://hotandcoldrunningmom.blogspot.com/2017/08/italian-flat-green-beans.html

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Coconut Pound Cake with Chocolate Chips

Toasty, crisp coconut tops this moist homemade coconut loaf, while  chocolate chips add just the right amount of sweetness. Perfect with your afternoon tea! This recipe can also be made into 4 mini loaves, just reduce the baking time to 40 minutes.

Ingredients:

2 cups flour

3/4 tsp baking powder

1/4 tsp salt

1/2 cup unsweetened shredded coconut

3/4 cup coconut oil (or vegetable oil)

1 3/4 cup sugar

4 eggs

3/4 cup coconut milk (shake well)

1 tbsp vanilla extract

1/2 tsp coconut extract 

3/4 cup semi-sweet chocolate chips

Topping:

1/4 cup chocolate chips

1/4 cup shredded coconut

2 tbsps coconut milk

1/4 tsp coconut extract

Mix the flour, baking powder, salt and shredded coconut together and set aside. Then, in a large mixer bowl, combine the coconut oil and sugar. Start adding the eggs, one at a time, and beat until fluffy then add the extracts. Alternate adding the coconut milk and the flour mixture and mix just until combined. Stir in the chocolate chips.

Grease and flour a 9 X 5" loaf pan and pour in the batter. Mix 1/4 cup chocolate chips and 1/4 cup coconut together and sprinkle on top. Bake at 325°F for 1 hour and 35-45 minutes. A cake tester should come out clean.

Cool in pan on rack for 10-15 minutes, then loosen the sides with a knife and carefully turn out. Mix 2 tbsps coconut milk with 1/4 tsp coconut extract and drizzle over the warm loaf. This last step is completely optional but adds just a little more moisture to the cake. Cool completely on rack before slicing.

Adapted from: themondaybox.com

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Lemon Chia Pudding

Only serious lemon lovers please... pucker up this is a zesty one! 

Ingredients:

zest of 1/2 - 1 lemon

juice of 2 lemons

1 1/2 cups coconut milk

3 tbsps honey

pinch salt

1/4 tsp turmeric

4 tbsps chia seeds

Combine the lemon zest (start with zest of 1/2 a lemon), juice, coconut milk, honey, salt and turmeric together in a blender. Then add the chia and pulse a few times to fully combine. 

Taste for sweetness and tartness. If you need it sweeter, add more honey. If you'd like it tarter (is that a word?) add the other 1/2 zest of lemon.

Pour the pudding into a large bowl and refrigerate for 1 hour. Then stir to evenly distribute the seeds and pour into individual bowls or glasses for serving. Refrigerate a miniuum 4 hours or overnight to set.

Makes 4 servings

Adapted from: veganricha.com

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Fresh Tomato Butter Sauce

Just a simple, satisfying weeknight meal.

Ingredients:

9 oz/250g spaghetti 

1 lb tomatoes (I used 2 large)

4 tbsps butter

1/3 cup shredded parmesan

2 tsps minced garlic

fresh basil or parsley

pinch of red pepper flakes

pinch of sugar

salt and black pepper to taste

Garlic Peas (optional):

Heat some frozen green peas in a small saucepan with olive oil, dry basil, garlic powder and salt to taste.

Grate the tomatoes on a box grater. I took a thin slice off the bottom, then grated the whole thing right up to the top. Only this bit of peel and stem were left to throw out.

Melt 3 tbsps of butter in a medium saucepan and add the garlic, red pepper flakes and sugar. Gently warm 2-3 minutes until garlic is fragrant. Add the tomatoes, salt and black pepper and bring up the heat. Simmer for 15-20 minutes.

Start to cook the spaghetti. 

Whisk the parmesan into the sauce little by little until fully incorporated. (Note: Don't use powdered parmesan from the grocery store. It will clump.)

Reserve about 1/4 cup of the pasta water then drain the rest. Toss the spaghetti with the sauce and add the remaining 1 tbsp butter, fresh basil or parsley, and check salt and pepper for taste.

Serve as is or topped with garlic green peas.

Serves 2

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Queen Elizabeth Cake

To commemorate Queen Elizabeth II on the occasion of her passing I decided to finally make a Queen Elizabeth Cake. It has been on my radar for several years but somehow I never baked one. Today seemed a fitting time.

On researching the Queen Elizabeth cake I found a few differing stories of it's origin. One is that it was first made in 1937 to recognize the coronation of King George VI and Queen Elizabeth, the Queen Mother. Another suggests it was invented in 1953 to celebrate the coronation of Queen Elizabeth II. And while it has been made in both the U.K. and U.S.A. it has been most popular in Canada since the 1950s which would lead one to believe it's association with Queen Elizabeth's coronation. Whatever story is correct there's one thing for sure, this cake is tender and delicately sweet like I imagine the Queen was 👸

This is the picture of the Queen that hung in my elementary school classrooms, (many years ago).

Ingredients:

1 cup packed, chopped dates

1 tsp baking soda

1 cup boiling water 

1/4 cup butter, at room temperature

1 cup sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1 tsp baking powder 

1/4 tsp salt

1/2 cup chopped walnuts

Topping:

1 cup shredded coconut

1/2 cup brown sugar

1/4 cup butter

3 tbsps 10% cream

Start by chopping the dates. Personally I prefer to snip them with scissors. Toss them with the baking soda and add the boiling water. Let sit until cooled.

Take the walnuts and toss them in a frying pan to toast 2-3 minutes or until slightly fragrant. Set aside.

Once you are ready to bake beat the butter and sugar together in a large bowl. Then add the egg and vanilla. 

In a separate bowl mix the flour, baking powder and salt together. Take 1 tbsp of this and toss with the walnuts. Now mix 1/3 of the dry mix and 1/3 of the dates (including the liquid) into the butter mix. Continue adding thirds until fully combined then add the walnuts.

Pour into an oiled 9" square pan and bake at 350°F for 40-45 minutes.

In a small saucepan combine the brown sugar, butter and 10% cream for the topping. Bring to a boil and cook 1 minute then remove from heat and stir in the coconut. Pour the topping over the cake as soon as it comes out of the oven. It can be left like this to cool or you can place it 6" under the broiler for 2 minutes then cool completely on a rack before cutting.

Queen Elizabeth... may she rest in peace. Long live the King.

Makes 16 squares

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Old Fashioned Berry Buckle

Soft and berry filled buckle topped with a crumbly sweet streusel. Ideal as a sweet breakfast coffee cake or serve with ice cream for an easy old fashioned favorite fruit dessert. 

Ingredients:

Streusel topping:

1/2 cup sugar

1/3 cup flour

1/4 tsp cinnamon

1/4 cup cold butter

Cake:

2 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp ginger

1/4 cup butter, at room temperature

3/4 cup sugar

1 egg

1/2 tsp vanilla

1/2 cup milk

3 cups berries (blueberries, raspberries, cranberries)

Start by combining the streusel ingredients. Cut the cold butter into the sugar, flour and cinnamon with a pastry blender then set aside.

Whisk the flour, baking powder, salt and ginger together in a medium sized bowl. In a large bowl, beat the butter and sugar together for 1 minute. Add the egg and vanilla. Then, on low speed add 1/3 of the dry mix and 1/3 of the milk, incorporating well. Repeat adding thirds until all mixed in then fold in the berries. I used the three types of berries listed in the ingredients but you can use any one kind of berry or the combination you prefer.

Pour the batter (it's a little thick) into an oiled baking dish. Use either a 9" square or a deep 8" square. Bake at 375°F for 45 minutes if using a 9" OR 60-65 minutes if baking in an 8" deep dish. A cake tester should come out clean.

Cool 30 minutes before serving.

Makes 9 servings.

Adapted from: altonbrown.com

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