Mustard-Herb Butter Salmon and Lentil and Broccoli Gratin

This is a great salmon recipe, but just an okay gratin recipe. Serves 4.

Ingredients
Salmon
4 6 ounce pieces salmon
7 tbsp unsalted butter
1/2 tsp oregano
2 tsp grainy mustard
2 tsp lemon juice

Gratin
1-2 cups lentils already cooked (I had leftover green lentils)
1/2 onion, peeled and chopped thinly
1/4 tsp ground ginger
1 head broccoli, washed and cut into florets
3/4 stock (beef, chicken or vegetable, your choice)
sprinkle of bread crumbs
freshly ground pepper to taste

Directions
Salmon
Bring salmon to room temperature 10 minutes before cooking.

Warm a large nonstick skillet with 2 tbsp butter over med-low heat.

Season fish with pepper. Raise heat to med-high. Place salmon skin side up in pan. Cook until golden brown on one side, about 4-5 minutes. Turn fish over and cook until firm to the touch and skin is crisp (about 3 minutes more).

Gratin
Preheat oven to 350 F. Stir fry onions in a saucepan over medium heat for about 6 minutes, or until soft.
 
Heat lentils in a saucepan with stock over med-high heat for about 10 minutes. Steam broccoli for about 4 minutes, or until just tender, then put in a shallow dish. Put lentils and onion into a food processor (I used a hand held drink-blender) and blend until smooth, adding stock if too thick.

Pour lentil mixture over broccoli, then season with pepper and sprinkle with bread crumbs. Bake in preheated oven for 25-30 minutes.



*Recipe credit to:
http://fatfreevegan.com/blog/2010/04/12/lentil-and-broccoli-gratin/
http://www.epicurious.com/recipes/food/views/Salmon-with-Lentils-and-Mustard-Herb-Butter-em-Saumon-aux-Lentilles-em-241768

Red Velvet Cake with Cream Cheese Icing and Marshmallow Fondant

Fondant may be time consuming and fiddly, but isn't nearly as hard as it looks! I was able to get away with using regular kitchen utensils, tools and bake ware I already owned, with the exception of a fondant smoother (I bought one specially for this project). Special thanks goes to Tara, who was my partner during day two: fondant work & decoration and to Amelia for inspiring me to try my hand at fondant! Serves 10-12 people.

Ingredients
Cake
2 1/2 cups sifted cake flour
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups white sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk (or 1 cup milk with 1 tsp vinegar)
2 tbsp red food colouring
1 tsp white vinegar
1 tsp baking soda

Cream Cheese Icing
1 pound cream cheese, softened (2 8oz packages)
2 sticks (1 cup) unsalted butter, softened
1 tsp vanilla extract
4 cups sifted icing sugar (sifting eliminates lumps)

Marshmallow Fondant
1 package (16 oz or 545 g) white mini marshmallows
2-5 tbsp water
8 cups icing sugar, sifted
1/2 cup solid vegetable shortening

Directions
Cake
Preheat oven to 350 F and place rack in centre of oven. Butter 2 8 inch square pans and line them with parchment paper. Set aside.

In a mixing bowl, sift together flour, salt and cocoa powder. Set aside.

In large bowl or bowl of mixer beat butter until soft (1-2 minutes). Add sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well in between. Add vanilla extract and beat until combined.

In a measuring cup, whisk buttermilk with food colouring. With mixer on low speed, alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour.

In a small bowl combine vinegar and baking soda. Allow mixture to fizz and quickly fold into cake batter.

Working quickly, divide the batter evenly between the two prepared pans, taking time to evenly distribute the batter with the back of a spoon or spatula.

Bake in oven for 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Cool cakes in pans for at least 10 minutes.

Once cakes have completely cooled, wrap them in plastic wrap and place in refrigerator for at least an hour (or overnight) to make frosting the cakes easier and less likely to crumble.

Cream Cheese Icing
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add sugar and on low speed, beat until completely combined.

Increase speed to high and mix until lighter and fluffy.

Marshmallow Fondant
Place marshmallows and 2 tbsp water in a microwave safe bowl. Microwave 30 seconds on high then stir until mixed well. Continue microwaving in 30 second intervals, stirring after each until melted (about 2 1/2 minutes total).

Place 6 cups of icing sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Place shortening close by so you can reapply to hands while working with the fondant. Grease hands and counter GENEROUSLY. Turn out marshmallow mixture onto counter. Knead it like dough. Continue adding icing sugar a bit at a time (re-greasing counter and hands as needed so the fondant doesn't stick). If the fondant is tearing easily, it's too dry; add water (about 1/2 tbsp at a time) kneading until it's a firm elastic ball that will stretch without tearing. This takes about 8 minutes.

With the fondant in a ball, cover with a thin layer of shortening, wrap in plastic wrap and place in a resealable bag. Squeeze out the excess air in the bag. It should be refrigerated over night, but will keep in the fridge for several weeks.

When ready to use, knead fondant until smooth. Roll out to 1/8 inch thick.

Assembling the Cake
I made the cake first. While it was cooling, I made the fondant, then the cream cheese icing. Put the cakes and fondant in the fridge, leaving the cream cheese icing at room temperature. After one hour, remove cakes from the fridge and slice both in half horizontally. Place the top of one of the cakes face down on your serving platter. Spread a layer of cream cheese icing on the bottom layer then add a layer and continue until you have all four layers down.

I would suggest putting the cake in the fridge at this point for about an hour so the cake is solid when you continue to the next step (it will help you avoid crumbs mixing with the icing). Next, spread a thin layer of cream cheese icing over the entire cake. I used the dull side of a butter knife to scrape icing, making smooth sides and top. Put back in the fridge over night.

The next day, take fondant out of fridge and either leave out for an hour or two OR (I just learned this) microwave it for a short time then check on it and continue until it's easy to work with, but not sticky. If it gets too sticky, allow to cool and then add some icing sugar; conversely, if it gets too dry and starts to crack, you can add a sprinkle of water or some shortening.

Knead the fondant until it is flexible enough to roll with a rolling pin. Roll until it is about 1/8 inch thick, and at least 16 inches x 16 inches (square). When finished, roll fondant with the rolling pin and use it to lift the fondant over the top of the cake and gently place on top.

Quickly work to smooth the fondant around the cake, stretching gently down around the sides and smoothing as you go. With a sharp knife, trim excess fondant from the sides. (I bought a fondant smoother and find it works really well.) Use fondant smoother to make the surface completely smooth, then carefully trim the fondant to fit the cake perfectly. (See below)



Decorating the Cake
Decorating your cake is really up to you, but here's what I did. I divided the remaining fondant (leftover from the cake) into three equal parts then added the following food colouring combinations to each part:
a) 2 drops blue + 1 drop red
b) 4 drops blue + 2 drops red
c) 8 drops blue + 4 drops red
Knead the colour into the fondant, then roll out.

I used cookie cutters to make the star shapes and free-handed the swirls on the cake. My shapes seemed to stick well on their own to the cake, but to ensure they're stuck on well, lightly brush the back of the shapes with water and stick to cake.

Ta da!!! Isn't it fabulous!?

*Recipe credit goes to:
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html
http://www.joyofbaking.com/RedVelvetCake.html
http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant

Sweet & Salty Popcorn

What an great Saturday night snack! Makes about 10-12 cups of popcorn.

Ingredients
1/2 cup popcorn kernels
1/4 cup vegetable oil
1/4 cup sugar
1 tsp salt

Directions
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. 

Add the popcorn. When the oils sizzles, sprinkle the sugar over the kernels. 

Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.



 *Recipe credit to: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/sweet---salty-kettle-corn

Books on my Nightstand

Yes, I usually have a few books on the go. I move between them, reading each book either when I'm in the mood for it or when they're borrowed from the library and I'm on a timeline. Thanks to family, friends and the library for all the loans!

LEFT Neglected by Lisa Genova

By the same author who wrote Still Alice, Left Neglected is a new novel with a similar feel. It tells the story of a working mom, trying to have it all, and her struggle to recover from a car accident that's left her unable to go back to the life she knew. From the Sarah Nickerson's perspective, we learn about the neurological syndrome called Left Neglect, aptly named as it is when the brain does not recognize the left side of the body (caused by damage to the right hemisphere of the brain).

It's a decent read, though I found not as engaging as her other novel, where I felt I was looking through the eyes of the antagonist.

I appreciate the way Genova studies what she writes about and portrays things with as much truth as an "outsider" can. While her writing itself and style are not among my favourites, it's a quick and easy read that made me contemplate my life a little.

The Descendants by Kaui Hart Hemmings
You may have seen the movie previews for this story, featuring George Clooney. Yep, that's him on the cover. My Nana loaned me the book and I quite enjoyed it. It was easy to read, quite conversational really. In the first couple of pages we meet a dad and his 10-year-old daughter who are coping with the unpredictability of the mom who has been in a coma for 20-something days. The father's not close to either of his two daughters (the other a teenager). In light of his wife's current condition, he takes on an active role of father while struggling to make a decision about whether or not he should sell his inherited land in Hawaii.

It's a family saga and comedy mishmashed together. The plot moves a bit slowly, but once a couple of chapters in, I wanted to read on and enjoy, from the father's perspective, getting to know the children and seeing relationships develop.

Herb Roasted Rainbow Trout with Sweet Potato Fries

Though it may not be the most visually perfect meal, it was quite tasty! One question: Why is it so hard to make crispy sweet potato fries?! If you have any tips, please share! The fish recipe would also be good with fresh herbs if you have them. Serves 4-6.

Ingredients
1 large fillet of rainbow trout (about 20-24 ounces total, depending on the serving size)
2 tsp dried parsley
2 tsp dried oregano
1 tsp dried sage
2 tbsp lemon juice
2 tbsp olive oil
fresh ground pepper to taste
2 sweet potatoes, cut into thick match stick pieces
4 tbsp corn starch
2-3 tbsp olive oil

Directions
Fish
Preheat oven to 450 F. In small bowl, stir together parsley, oregano, sage, lemon juice, oil, and pepper.

Place fish, skin side down, on a parchment paper-lined rimmed baking sheet. Spread herb mixture onto fillets.

Roast in top third of oven until fish flakes easily when tested with fork, about 10-15 minutes.

Potatoes
Preheat oven to 425 F. Spoon corn starch into a ziplock bag, add fries and seal the bag leaving some air in the bag. Shake bag until fries are all lightly coated with corn starch.

Place fries onto 1 or 2 large non-stick baking sheets, drizzle with 2-3 tbsp oil and toss with hands to coat. Spread fries on pan so that there is space between each piece (this allows the fries to crisp). Bake fries for 15 minutes, then flip and cook for another 5-10 minutes.

I haven't mastered getting them completely crispy... think I will have to try making them a few more times to create the perfect crispy potato. Please share your secrets if you have better luck!



*Thanks for the recipes: http://www.canadianliving.com/food/herb_roasted_trout_with_sweet_potato_frites.php
http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/

Pan Roasted Chicken and Black Bean Ragu

This meal is packed with flavour and pretty as a picture. I buy most of my beans (black, chickpea etc.) dehydrated to eliminate the huge amounts of salt that come along with most of the canned options. This means that I soak the beans overnight, then cook them for about 90 minutes before cooking with them. Yes, it seems like a lot of work, but I usually cook a few cups at a time and use them throughout the next week or two in different dishes. Serves 3-6.

Ingredients
2 bell peppers, halved (I used 1 green, 1/2 red and 1/2 yellow)
1 jalapeno, finely diced
2 cups black beans OR 1 can black beans
1 medium onion, thinly sliced
8-10 chicken thighs, boneless, skinless
olive oil
1-2 tsp garlic powder
1-2 tsp cumin
1 tsp chili powder
1 cup chicken or vegetable stock
handful of cherry tomatoes, or 1 tomato, chopped
splash of tomato or Clamato juice
2-3 Romain lettuce leaves

Directions
Cut peppers in half. Coat well with oil and put them on a tray under the broiler for about 8-10 minutes, turning once, or until all sides are charred.

Place peppers into a bowl and cover with saran wrap; set aside.

Heat about a tsp of oil in a sauce pan over high heat. Add onion and garlic. Saute until softened then reduce to low heat and add beans.

Peel skins from peppers, chop into ribbons and add to beans. Pour in stock and mix well. Keep over low heat until ready to serve, stirring occasionally.

Heat a non-stick skillet over med-high heat. Add thighs, allowing them to cook for 2-3 minutes or until they are golden brown on one side. Flip chicken and cover with lid, allowing chicken to cook for about 5 minutes. Chicken should be golden brown on both sides and firm to the touch. Remove from pot, add tomato juice to pan to deglaze the tasty bits from the bottom of the pan, add tomato to pan and stir for about one minute.

To plate the dish, first break up the lettuce leaves and divide them among the serving plates. Add about a 1/2 a cup of the bean mixture, top with 2 chicken thighs then a few spoons full of the tomato sauce.



*Credit goes to a fellow blogger: http://jenknowswhatsfordinner.blogspot.com/2011/04/pan-roasted-chicken-and-black-bean-ragu.html

Chocolate Cake with Raspberry Swiss Meringue Icing Topped with Ganache

Truth: This is a time consuming recipe, but great wow-factor in the area of presentation! Serves 10-15 people.

Ingredients
Chocolate Sheet Cake
2 3/4 cups all-purpose flour
2 2/3 cups sugar
2 3/4 teaspoon baking soda
2 3/4 teaspoon baking powder
1 cup Cocoa Powder
1 3/4 teaspoons salt
3/4 cup vegetable oil
1 1/4 cup buttermilk
4 eggs
1 cup hot coffee
2 tablespoons of vanilla

Swiss Meringue Buttercream Icing
5 large egg whites
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
3 teaspoons pure vanilla extract
1/2 pint raspberries, washed and dried (must be completely dried, leave them out overnight to dry or something)

Ganache
9 oz bittersweet chocolate, chopped
1 cup heavy cream

Directions
Chocolate Sheet Cake
Preheat oven to 350 F. Coat the bottom and edges of a commercial baking sheet  (11  x 18 x 1) with butter then add a layer of parchment paper paper to the bottom. Dust it all with flour, tapping out the excess. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed. Pour into pan (it will seem very liquidy; it should be). The coffee doesn't add that flavour, only ensures that the cake is moist.

Bake for about 30 minutes, rotating once, or until toothpick comes out dry when inserted into the thickest part of the cake. Try not to overbake. If anything, underbake, so the toothpick is a little bit gummy when you pull it out. This works well for a moist chocolate cake (not vanilla). Leave to cool.

Swiss Meringue Buttercream Icing

Wipe the bowl of an electric mixer with vinegar on paper towel, to remove any trace of grease. Add egg whites and sugar; simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool (this takes 5-8 minutes to thicken, be patient). Switch over to paddle attachment and, while mixing on medium speed add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (don't worry if it curdles, keep mixing and it will return to a smooth consistency).  Add vanilla and salt, mix well. Can also add fruit purees, extracts, or other flavourings, such as 1/2 pint raspberries, but do not add until just about to ice cake. I added raspberries, but found that the texture of the icing changed drastically. (The icing seemed to separate and had a strange texture I didn't love. I'm not sure how to remedy this for another time. Maybe I over beat it? Any suggestions?). Store in an airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes. Can freeze for up to 6-8 weeks.

Ganache

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. Once boiling, remove from heat and pour over the chopped chocolate; whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. I put the leftover ganache into a plastic ziplock bag to store in the freezer for up to a few months.

Assembling the Cake

Chill sheet cake in freezer for 30 minutes, or refrigerator for several hours. The cake will be a bit sticky, but should not be soft and fragile. If so, place in freezer or refrigerator again until more firm. 2. Using a sharp serrated bread knife, cut the cake in half, then those halves in half–4 total. The pieces will be 11″ long and about 4.5″ wide.

Place 1st layer face up (on a platter, or whatever you choose to serve the cake on), and spread about 1/2″ thick layer of buttercream on top. Repeat this step, adding any flavours of buttercream or filling you like, placing your final layer face down. Chill for about 15 minutes in freezer or 30 minutes in refrigerator.

Crumb coat: coat cake with thin layer of buttercream using a small offset spatula for the top and a straight offset spatula for the sides–if you have a metal bench scraper, you can run along cake to get smooth finish and to achieve sharp corners. Always start at the top of the cake, working your way down. Chill cake for about 30 minutes, or pop back in freezer for 10-15 more minutes to set buttercream.

Add a thick layer of buttercream on the top of the cake, working it over the edges and then finish the sides. Be very generous with your buttercream, because you will be scraping most of it off with the scraper. Chill the cake for as long as you need, but at least 15 minutes to set the buttercream.

Drizzle your warm ganache over the top so it seeps down the sides. Be careful not to use too much, or you will lose your pink cake underneath! You can use your clean small offset metal spatula to smooth it over the top. Chill to set.

Add any toppings you would like. I added three raspberries to the centre of the cake, but feel free to add sprinkles or whatever else you please.

Keep refrigerated, but try to serve room temperature. Leave out of refrigerator for about 2 hours prior to serving.

*Credit to: http://www.google.com/url?sa=t&source=web&cd=27&ved=0CEUQFjAGOBQ&url=http%3A%2F%2Fsweetapolita.com%2F2011%2F03%2Fdark-chocolate-raspberry-buttercream-cake-with-ganache-drizzle%2F&rct=j&q=rectangle layer cake recipe&ei=CQxMTtCnJM3PgAed3ZRz&usg=AFQjCNGc9zf2JcGVtqzaJmZY1CIl7lyaIg&sig2=dK-1WCVEo4Cd4HsSmA016A&cad=rja 

Raspberry Vinegar

This was inexpensive and super easy. I can't wait to make a raspberry vinaigrette with this flavoured vinegar! (Makes 1 1/2 to 2 cups)

Ingredients
1 1/2 cups white vinegar
1/2 cup sugar
1 cup fresh raspberries

Directions
Combine sugar and vinegar in a pot. Heat, stirring occasionally, until hot but not quite boiling.

Pour mixture into glass bowl. Stir raspberries into the vinegar. Cover with plastic wrap and let stand in a cool place 6 to 7 days. Strain through cheesecloth twice. Can be kept in the refrigerator for several months in a jar or bottle with a tight-fitting lid.



*Recipe credit goes to http://southernfood.about.com/od/saladdressings/r/bl91120e.htm

Carrot, Cucumber and Feta Slaw

Yes, it's another non-lettuce salad. I had an abundance of garden carrots, which had me searching for some sort of recipe to use them. This was simple and tasty. Serves 4

Ingredients
4-5 large carrots, grated (or about 1 1/2 cups)
1/2 cucumber, very thinly sliced
freshly ground pepper
chives, finely diced
4 tbsp olive oil
2 tbsp lemon juice
sprinkle of toasted sesame seeds
feta or goat cheese

Directions
Mix all ingredients together, omitting sesame seeds and feta, until evenly coated with juices.

Salad can be eaten right away or left to sit in the fridge overnight. Right before serving, add cheese, mixing until crumbles are evenly distributed and sprinkle sesame seeds a top.



*Inspired by: http://www.oprah.com/food/Evolution-Carrot-Salad

Crockpot Pulled Chicken Sandwich

Mike's description of this sandwich is, "It's like sex on a plate." It's sloppy, it's spicy and it's fantastic! To cut down on the heat, use a non-spicy barbeque sauce and take out the Tabasco sauce and chili flakes. I plan on using the left overs tonight in some sort of Mexican meal - burritos or taco salad. I think it would also make a great sheppard's pie filling!  Serves 4-6.

Ingredients
2 1/2 pounds boneless, skinless chicken thighs (8-10 pieces)
1/2 chopped onion
3 cloves garlic, minced
1/2 cup of your favourite barbeque sauce (I used Tony Roma's Bold & Spicy - soooo good!)
1 small tin of tomato paste (I don't remember the actual size, but the small tins, a little more than 1/2 a cup, I guess)
1/4 cup ketchup
about 3 tbsp banana ketchup
5 shakes of Tabasco sauce
1 tbsp cider vinegar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1/2 tsp hot pepper flakes
2 tbsp brown sugar
4-6 buns, toasted
slice of cheddar cheese for each bun

Directions
Place all ingredients in crock pot, mix well. Cover and cook on low 7-8 hours.

Turn off crockpot and shred chicken with two forks.

To assemble the sandwiches, place cheese on toasted bun, pile the pulled chicken (sauce and all) atop the cheese. Toasting the bun is key because the chicken is so saucy, an untoasted bun would become soppy very quickly. I topped the sandwich with tomato slices. Enjoy this deliciously messy meal!




*Credit goes to: http://www.chasingtomatoes.ca/2009/07/crockpot-pulled-chicken-sandwiches.html

Stuffed Zucchini

I have yet to try it, but I think this would be great grilled on the bbq! Serves 2.

Ingredients
1 large zucchini OR 2 smaller ones
1/4 sweet onion
1/4 bell pepper (red, yellow or orange)
1/2 tsp garlic powder
1/4 tsp chili powder
2 oz shredded cheese (I used reduced fat and salt cheddar)
1 tsp olive oil

Directions
Preheat oven to 400 F.

Slice zucchini(s) in half, the long way. If using a large zucchini, cut in half. Hollow out the centres and reserve.

Finely dice zucchini centres, onion and pepper. In a medium-sized skillet heat oil over medium heat. Add diced vegetables and stir fry for about 5 minutes. Remove from heat. Add garlic and chili powder; stir together. Add half of cheese to mixture and stir well.

Spoon veggie mixture into hollowed zucchini halves. Sprinkle remaining cheese evenly over the tops.

Bake for about 30 minutes, or until cheese is golden brown.

Beverages

Smirnoff Rocket

Smirnoff Rocket

Special thanks goes to the girls for introducing me to this refreshing summer beverage! I seldom drink beer and when I do, I usually go for lighter beers. I really enjoy the beer and cooler combo. Try it yourself!

Ingredients
1/2 bottle Coors light
1/2 bottle Smirnoff Ice, light
ice
lemon or lime wedge

Directions
Add ice to your glass. Pour beer into a glass, followed by Smirnoff Ice. Add a squeeze of lemon or lime to your drink and voila!


*Credit to http://www.youtube.com/watch?v=mqB2sU_0PI4

Mike's French Salad

And by "French Salad", he means all dressed french fries, nacho style. Mike suggests using lattice fries for this recipe, but wasn't able to find any. Also, he used "extra spicy" freezer fries. It was delicious.
 
Ingredients
about 4 cups frozen french fries
1 jalapeno
1 cup grated cheddar cheese
1 cup finely diced peppers (I used a variety of colours)
1/2 cup salsa
2 cups vegetable oil

Directions
Preheat oil in deep pot over med-high heat. Add french fries in batches and cook until golden brown and to your desired crispiness.

Add half of fries to a large plate. Layer with half of cheese and half peppers, then repeat layers beginning with fries. Top with salsa. Mow down!

Fennel and Tomato Stew

I went for this recipe because I really enjoy fennel, but was a little disappointed that many of the flavours fell to the wayside unable to stand up to fennel. The "broth" was fantastic as it seemed to hold all of the combined flavours. If I were to make this again, I would skip the chicken and use a hand blender to make a puree veggie soup.

Ingredients
8 chicken thighs
2 tsp olive oil
8 cloves garlic, thinly sliced
1 cup wine
28 oz tomatoes, diced or crushed
1 cup broth, chicken or vegetable
1 tsp fennel seeds
1/4 tsp cayenne pepper
1 lemon, grated for zest
1/2 cup olives
1 fennel bulb, thinly sliced, fronds removed
1-2 cups cauliflower florets
1 tsp dried parsley

Instructions
In a large pot, warm oil over high heat.

Add chicken and brown on both sides, cooking 3-4 minutes on each side. Remove chicken from pot and set aside; reduce element to low heat.

To the pot, add garlic and 1 tbsp white wine. Cook 1 minute. Stir in remaining wine, tomatoes, broth, fennel seeds, cayenne pepper, lemon zest, and olives.

Return chicken to pot; increase heat to high and bring sauce to a simmer. Reduce to low; cover pot and simmer for about 25 minutes.

Stir in cauliflower and fennel. Simmer everything together for 10 minutes, until chicken is cooked through and vegetables are tender.

Sprinkle with parsley when serving.

Spinach and Feta Stuffed Sole

Mike's exact sentiments, "I found it very fishy that there was spinach in my sole." Har-har. We both enjoyed this; I'll make it again.

Ingredients
4 sole fillets
about 2 1/2 cups fresh spinach OR 1 cup frozen (I used frozen)
about 1/2 cup mushrooms, finely diced
1/2 tsp oregano
1 tsp garlic powder
feta cheese to taste
2 tsp olive oil
cooking spray
fresh ground pepper

Directions
Spray baking pan with cooking oil and preheat oven to 400 F.

Heat 1 tsp oil in a pan. Saute mushrooms over med-high heat for 3 minutes, or until tender.

Add spinach, garlic and oregano to pan and continue cooking until spinach has just wilted, about 1 minute. Remove from heat and drain liquid.

Divide spinach mixture evenly among fillets, placing it in the middle of each fillet, then roll closed. Place fillets seam-side down in the prepared baking pan. Sprinkle with olive oil and fresh ground pepper.

Bake for 12-15 minutes, or until fish flakes easily with a fork.


*Recipe credit to: http://www.momswhothink.com/healthy-recipes/healthy-spinach%11stuffed-sole-recipe.html

Twice-Baked Sweet Potato

Sweet potato, brown sugar and marshmallows, oh my!

Ingredients
1 large sweet potato
1 tsp butter or margarine
1 tbsp pineapple juice (or orange juice)
about 20 mini marshmallows
dash of cinnamon
dash of nutmeg
dash of all spice

Directions
Bake foil-wrapped potato for about an hour in a 400 degree oven (or until soft when poked with a fork). Remove oven and allow to cool about 15 minutes.

Cut potato in half lengthwise and scoop out potato from peel, placing in a medium sized bowl. Place skins onto a baking sheet or dish and set aside.

Mash butter, pineapple juice, cinnamon, nutmeg and all spice into potato until it is smooth. Spoon mash into the skins, then press the marshmallows into the mash so they are buried in the mash.

Bake for 8-10 minutes, or until potato is heated through again.


*Recipe credit to: http://www.sweet-potato-recipes.com/baked-sweet-potato-recipes.html

Thai Beef Skillet

This is an easy and quick meal that uses typical pantry items and whatever vegetables you happen to have. I used a yellow pepper, baby carrots cut into match sticks as well as whole snap peas and zucchini from the garden and skipped the lettuce. Experiment with whatever is in your fridge and let me know how it goes!

Ingredients
1 pound ground beef
2 bell peppers, thinly sliced (any colour or an assortment of whatever veggies you have on hand)
1/2 tsp ground ginger
3 cloves garlic minced OR 1 tsp garlic powder
1 tsp red pepper flakes
3 tbsp peanut butter
2 tbsp lime juice (substitute lemon or orange juice, whichever you have on hand)
2 tbsp soy sauce
1 tbsp oil
about 8 romaine lettuce leaves
cilantro to taste (optional)
toasted sesame seeds (optional)

Directions
Brown beef in a large non stick skillet; drain grease. Add peppers, ginger, garlic and red pepper flakes. Cook over med-high heat 4 minutes, or until peppers have softened.

Meanwhile, whisk together peanut butter, lime juice, soy sauce, and oil. Remove skillet from heat and add peanut butter mixture to skillet; mix well. Serve rolled into lettuce leaves or over chopped lettuce.

Brilliant Brunch

After Mike came home with a Costco-sized package of prosciutto, we have found many delicious uses for it! I can't say enough for this brunch idea; it's one of my favourites. Feel free to omit the jalapeno and Tabasco if you're not big on heat.

Ingredients
2 English muffins
1/2 tomato, diced
1 jalapeno, finely diced
4-5 mushrooms (any type), diced
1/4 tsp paprika
1/2 tsp onion powder
1 tbsp oil
4 pieces prosciutto
4 thin slices of aged white cheddar (Havarti would also be awesome here)
4 eggs
fresh black pepper to taste
a few squirts of Tabasco sauce

Instructions
In a small sauce pan, fry tomatoes, mushrooms, onion powder, paprika and jalapeno together over med-low heat, stirring occasionally.

Toast English muffins, then in a large skillet heat oil over med-high heat. Add eggs to hot skillet evenly spread out to avoid having them run together. Sprinkle with ground pepper and Tabasco sauce. Cook for a few minutes, until whites are opaque, then gently flip for just a minute on each side. (Or longer if you prefer a hard yolk.)

Remove tomato and mushroom mixture as well as eggs from heat. Assemble as follows. English muffin down first, then prosciutto followed by cheese, egg and topped with the tomato mixture.