Appetizer : Sweet Potato Patties

This recipe is a great way to use leftover sweet potatoes and corn. It's a really quick and delicious appetizer, it can also easily be used as your carb in your meal. I served mine with homemade spicy cilantro mayo.

Ingredient
1 sweet potato, cooked, peeled and cooled
1 corn cob, cooked, cut and cooled
1 Thai pepper, finely chopped
1/3 cup (80 mL) fresh cilantro, finely chopped
1 egg
1 pinch salt and pepper, each
3/4 cup (180 mL) breadcrumbs

Method 
1. In a bowl, mix everything together.
2. Heat up some oil in a pan on medium heat.
3. Form your patties, about 6, and cook them in the hot pan. About 3-5 minutes, then flip and 'squish' them with a spatula to about 1/2 inch. Cook for another 3-5 minutes. You'll know they are ready because they are slightly firm to the tough in the middle and they hold together when you pick them up.
4. Serve hot with a dipping sauce. Enjoy!

Makes 6 patties.

Meal: BBQ Pork and grilled pineapple

I'm back! And now that I have a barbecue, I can help you fully enjoy summer! This recipe comes from me trying grilled pineapple for the first time, and now integrating it in everything I eat. To help balance out the sweetness, we had a side of sauteed bok choy from my mother's garden (thanks to our barbecue side burner), and some reheated leftover quinoa from the night before.

Ingredients
5 Pork chops
1/2 tbsp (7.5mL) Paprika
1 tbsp (15mL) Garlic powder
1 tbsp (15mL) Onion powder
1 pinch Chinese five spice
1 pinch Salt
1 large pinch Chili pepper
1/2 tbsp (7.5mL) Pepper
1 tsp (5mL) Ground thyme
2 tbsp oil (high burning point such as grapeseed, walnut, safflower, etc)
5 slices of pineapple, 1 inch thick

Method
1. Coat the pork chops with the dry spices and the oil. Marinate for 1-8hrs.
2. Turn on your barbecue to medium heat. Cook your chops on one side for 8 minutes, then flip them for another 8 minutes.

3. After you flip the chops once, add your pineapple. Cook for 4-5 minutes, then flip them.
4. Your chops and your pineapple should be ready at the same time. Serve then with a side of veggies and your favourite BBQ sauce.

Serves 2 with 2 leftovers lunches.

Salmon Tacos

These tacos are a great and easy way to introduce fish into your week, and take advantage of those omega 3s. I've made this recipe twice already and I can't wait to make it again because it's so quick and taste so summery with the yogurt sauce and the cilantro.

Ingredients
1/2 cup (125mL) plain yogurt
1 lime, zest and juice
5-10 drops hot sauce - or more if you like it spicy

2 filets salmon, with skin
1 tbsp (15mL) smoked paprika
1 tbsp (15mL) garlic powder

6-9 small tortillas
1/2 cup (125mL) cilantro, coarsely chopped
2 leaves lettuce, coarsely chopped

Method
1. Preheat oven at 450 F on broil.
2. Make the yogurt sauce by mixing the yogurt, the zest of 1 lime as well as its juice. You can also add drops of hot sauce to your liking for an extra kick. Set aside.
3. Cover a baking sheet with foil and place salmon on it. Sprinkle the smoked paprika and the garlic powder on the salmon and rub it all over the flesh.
4. Put salmon in oven on middle rack. Broil for about 10 minutes or until the fish is cooked and can easily be flaked.
5. Prepare all the other ingredients and set the table while your fish cooks.
6. Once salmon is fully cooked, remove from skin and flake in large pieces.
7. Assemble your tacos and enjoy! To keep it fresh, serve them with a bean or a vegetable salad.

Serves 2-3.

Asian-insipred Steak Salad

This meal was inspired from the Food Busker on FoodTube...we just mostly changed all the measurements to our liking and substituted for similar ingredients we had; I recommend you do the same if you are missing an ingredient. Although, we were lucky because we already had all the Asian sauces to make this delicious steak salad. The vinegar and fish sauce work really well with the steak and the freshness of the herbs. Oh and did I mention it's a great way to use the fresh herbs in your garden.

Ingredients
2 carrots, peeled or washed, thinly sliced in sticks
1/2 cucumber, washed, thinly sliced in sticks
1/2 cup (120 mL) granulated sugar
1/2 cup (120 mL) white wine vinegar

8oz steak
Vegetable oil
1-2 tsp (5-10 mL) Chinese five spice

3 radishes, thinly sliced
1 green onion, thinly sliced
1 chili, thinly sliced in sticks
1 branch fresh basil, leaves removed from stem
2-3 branches spearmint, leaves removed from stem
4-5 branches cilantro, leaves removed from stem

2-3 tbsp (30-45 mL) cashews, roughly chopped, roasted

Dressing

1 tsp (5 mL)garlic, crushed
1 lime, zest and juice
1 tbsp (15 mL) Mirin*
1 tsp (5 mL) fish sauce
1 tbsp (15 mL) vegetable oil

Method
1. In a medium bowl, cover the carrots and the cucumber with the vinegar and the sugar. Set aside to pickle while you do the rest of the meal.
2. Heat a skillet (preferably a cast iron skillet) on high heat, don't add oil. Take your steak and grease both sides with vegetable oil. Dust the five spice on both sides of the steak.
3. When the skillet is hot, start cooking your steak; you'll know it's hot because the steak will sizzle as you put it in the skillet. For medium rare, cook each side for 2-3 minutes. Once cooked, set it aside for about 5 minutes while you finish up the rest of the salad.
4. Drain the carrot and cucumber sticks. Mix them with the fresh vegetables and the herbs in a medium bowl.
5. For the dressing, whisk the garlic, the lime zest and lime juice, Mirin, fish sauce and vegetable oil together.
6. Cut your steak perpendicular to the grain of the meat.
7. Now you can plate up. Separate the herbs and vegetables between 2 plates, do the same with the steak and the dressing. Sprinkle with cashews and enjoy!

Serves 2.

*a sweet rice wine vinegar

Soft Taco Shells

This recipe is very quick! We were inspired by our trip to Peru on this one. Since everything pre-made is more expensive, the locals prepare everything from scratch when it comes to food. With the new mentality that everything should be homemade, we set out to make our own taco shells. And I can't believe we didn't before! There are only 2 ingredients in this recipe and it adds a nice touch of authenticity to your meal.

Ingredients
1 1/2 cups (360 mL) instant corn mesa
1 1/3 cup (320 mL) warm to hot water

Method
1. Mix flour and water together in a medium bowl.
2. When the dough is starting to form a ball, press dough together and transfer to a floured flat surface. Kneed for a couple of minutes. When ready the dough felt a bit like playdough; it was keeping its shape, it wasn't sticking to my hands or crumbling because it was too dry. Add a bit of water at a time, if it's too crumbly or corn flour, if it's too sticky.
3. When ready return the dough to the bowl, cover tightly with plastic wrap and let sit for 30 minutes at room temperature.
4. After 30 minutes have passed, separate the dough in 8 pieces. Roll them in balls. You can also add water or flour at this point, if you find that the dough's consistency is not to your liking.
5. Flour a flat surface and a rolling pin. Place a dough ball in the middle and start rolling it. Continuously flip the dough and flour your surface as you flatten out your tortilla to prevent it from sticking. Flatten until it's about 1-2 mm thick.
6. Warm a dry cast iron skillet* on medium-high heat. Place the uncooked tortilla on the hot surface. It should take only about 30 seconds for each side to cook. Pile them up on a plate under aluminium foil to keep warm until you eat them.

Makes 8 tortillas (6 inches in diameter).

*They can also be cooked on a regular skillet, it just takes about 2 minutes per side, and you unfortunately don't get the slight char marks.

Chinese Ground Beef Salad Wraps

This quick meal was inspired by my boyfriend's Chinese heritage. One of the courses in Peking duck is lettuce wraps; using a spoon you fill an iceberg lettuce leaf with stir fried duck. It is quite delicious! There are nice juicy pieces of duck meat, a little bit of vegetables and crunchy vermicelli noodles topped with hoisin sauce.

Not easily finding minced duck, we opted for ground beef in our version. This dish is quick to make and can easily be used as a fresh new appetizer at a party or as part of a main dish. In fact, we used the leftover meat for tacos on homemade soft shells.

Ingredients

1 lb ground beef
1 small yellow onion, diced
1 1/2 cups (360 mL) zucchini, roughly chopped
Small pinch of salt
2 cloves garlic, finely minced
2 green onions, thinly sliced
3 tbsp (45 mL) fresh ginger, finely grated*
Pepper to taste
2 tsp (10 mL) red chili flakes
1 cup (240 mL) mushrooms, roughly chopped
1/4 cup (60 mL) hoisin sauce
1/4-1/2 cup (60-120 mL) peanuts, shelled, unsalted, roughly chopped (optional)
1 head iceberg or romaine lettuce, leaves separated

Method

1. Brown the beef in a medium to large skillet, break up the ground meat while cooking for 3-4 minutes.
2. When the beef seems mostly cooked through, mix in the onions. Cook for about 2-3 minutes.
3. When onions are starting to get translucent, add the chopped zucchini. Sprinkle a little salt over the zucchinis to draw out some moisture, and mix thoroughly.
4. Cover the skillet and let cook for 3-4 minutes.
5. Remove the cover and reduce the cooking liquids by at least 3/4.
6. Create a well in middle of the beef mixture and add the garlic, scallions, ginger, black pepper, and chili flakes. Stir the aromatic mixture in the well and let cook for a minute. Then, thoroughly mix with the beef and cook for another 1-2 minutes.
7. Stir in mushrooms and let cook for 2-3 minutes or until the mushrooms have absorbed the flavour.
8. Turn off the heat, leaving the skillet on the heat source. Add hoisin sauce and peanuts, mix well and cover until ready to serve.

Makes about 24 small wraps.

*If ginger does not keep well in your refrigerator, I suggest you buy it fresh, peel it and freeze it. You can then easily grate it on a microplane when needed in recipes.

Minestrone Soup

I've been trying to explore vegetarian dishes lately. I came a upon the minestrone soup, we always ate the Habitant brand when I was a kid so I decided to revisit that childhood classic. After searching the web and finding a multitude of recipes, I came up with a sort of winter version of it. It was a low maintenance complete meal soup that you can leave and come back to. It's also packed with nutrients! What's not to love?

Ingredients
Canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 celery stalks, diced
1 medium carrot, diced
1/2-1 tbsp (7-15 mL) ground black pepper
2 tbsp dried parsley
1 pinch of salt, optional*
1 can (540 mL) cannellini beans, unsalted, rinsed and drained
1 can (800 mL) diced tomatoes, unsalted
1 tbsp (15 mL) tomato paste, unsalted
1 sweet potato, peeled and cubed
4 cups (1000 mL) chicken broth
1 cup (240 mL) kale, shredded
1/2 cup (120 mL) baby shells or macaroni elbow pasta
Fresh Parmesan, grated, as garnish

Method
1. In a large pot, heat oil over medium-high heat. Add onions, garlic, celery and carrots, season with black pepper, parsley and a pinch of salt. Cook until onions are almost translucent; since there are a lot of vegetables, it can take up to 10-12 minutes.
2. Stir in beans, diced tomatoes, tomato paste, sweet potatoes and broth. Bring to a boil, then cover and let simmer on lower heat until vegetables are almost tender - about 45 to 60 minutes depending on the size of your diced vegetables. Add broth or water at any time if the liquid goes below the solids and it starts to look more like a stew than a soup.
3. Stir in kale and pasta. Let simmer for another 20-30 minutes or until your pasta is ready.
4. Serve hot with grated fresh Parmesan as garnish. Enjoy!

Serves 8.

*Suggested if you use unsalted canned beans and tomatoes.

Vegetarian Omelette with a Sweet Potato Crust

This is what happens when your vegetarian friend comes over for supper and Pinterest collide : a delicious omelette! This recipe is vegetarian and does not need the meat to satisfy your hunger or your taste buds, but bacon lovers could easily add in bacon pieces while the onions and mushrooms cook at the beginning. Lastly, I used the ingredients I had at home but they can easily be altered like a shredded carrot, asparagus and strong cheddar omelette with a potato crust, and dill as the main herb.

Ingredients
1 sweet potato, peeled
Black pepper

olive oil
6-8 mushrooms, sliced
1 medium onion, diced
1-2 tsp (5-10 mL) smoked paprika
1/2-1 tsp (2-5 mL) oregano

Black pepper

1 pinch of salt

3 tbsp (45 mL) vegetable broth or white wine

10 eggs

1/2 cup (120 mL) milk

Black pepper

1 cup (240 mL) spinach, chopped

100g/3/4 cup, shredded mozzarella

Fresh Parmesan, optional

Method

1. Preheat oven at 375 F.

2. Grease 9"x9" ovenproof dish.

3. Thinly slice sweet potato in medallions. Place medallions in ovenproof dish, cover the bottom and the sides with the sweet potato - it's okay if there are holes between the slices and it's okay if you decide to double the crust on the bottom. Season with black pepper. Place in oven on middle rack while you prepare the rest of the omelette - don't worry if the oven is not fully preheated yet.

4. In a skillet on medium heat, cook onions and mushrooms in a little oil. Season as it cooks with paprika, oregano, black pepper and a pinch of salt. When the onions are almost translucent, use the broth or wine to deglaze the skillet and let onions become translucent before you take it off the heat.

5. During that time, in a medium bowl, beat eggs and milk. Season with black pepper or any other spice you like.

6. Take the sweet potato crust out of the oven, it will not be fully cooked and some slices might have curved a bit but that doesn't matter. Carefully pour the egg mixture on the sweet potatoes. Add the mushrooms and onions, ensure they are well distributed throughout the omelette. Spread the spinach on top - they will sink a little or you can push them down slightly with a fork. Sprinkle the shredded cheese and Parmesan on top. Place in hot oven for 40-50 minutes, or once the middle no longer wiggles when you shake it slightly.

7. Once cooked, take out the omelette, let cool for 5 minutes and serve. I would suggest serving it with roasted sweet potatoes and root vegetables that you seasoned and cooked at the same time as the omelette. Enjoy!

Serves 4-6.

Pasta with a Mushroom, Shrimp and Red Wine Sauce

I was hungry for pasta but had only shrimps and mushrooms at home, and did not want to face the cold to go buy more food. This recipe is what I came up with after I opened a bottle of red wine and surfed the net. It was delicious and more simple than I thought to cook. It can also easily be modified depending on what you had at home; might I suggest a shrimps, leeks and white wine sauce. My final recommendation is that when you choose wine for cooking, don't choose a wine you wouldn't drink or it will ruin your dish.

Ingredients
1 tbsp olive oil
1 container (227g) mushrooms, sliced
3 cloves of garlic, minced
1/2 medium onion, minced
1/2 tsp (2.5 mL) black pepper
1-2 pinch of ground chili peppers
1 pinch of salt
1 pinch of granulated sugar
1/3 cup (80 mL) red wine
1/2 cup (120 mL) chicken broth
10-12 medium shrimps, raw, peeled
1/4-1/2 cup (60-120 mL) milk or cream
Enough pasta for 2 people

Method
1. In a medium to large skillet, heat oil on medium heat. Add the mushrooms, onion, garlic as well as all the spices. Cook for 8-10 minutes or until onions are translucent.
2. Add the sugar and mix.
3. Add the wine. Raise the heat and bring to a gentle boil. Reduce wine for 4-6 minutes.
4. Once the wine has reduced by half, add the chicken broth. Let reduce for 5 minutes.
5. While the liquid reduces, in a medium pot, boil water for the pasta. Once boiling, add enough pasta for two and follow the cooking instructions on the box. Drain and keep warm until the sauce is ready.
6. Back to our sauce, reduce the heat to medium and place the shrimps on the sauce. As one side of the shrimp is cooked, flip them.
7. Once the shrimps are cooked, remove from heat, and add the milk (or cream) and the drained pasta. Mix well.
8. Plate and enjoy! I garnished mine with grated parmesan.

Serves 2.

Chicken à la King

The fancy pastry is only because I forgot to buy patty shells.

I know I haven't been sharing any new recipes lately but I hope this one will make up for it. (I've been trying to make a homemade whole wheat/whole grain bread and it just hasn't been turning out like I want.) I set out to make this recipe because I have always loved chicken à la king but turns out it's always been made with a salty powder envelope. The fact that people use the powder makes it seems like it's complicated and that it would take a very long time to make chicken à la king, but with 15 more minutes than it would take to make it with the powder, you can make a delicious low salt homemade version! This recipe was based off of multiple recipes I found online, all depending on the ingredients I had at home. This means that you can easily interchange the vegetables for sliced mushrooms, diced red bell pepper, diced carrots, different hot peppers, etc. If you use fresh vegetables, I suggest you add them with the onions and celery at the beginning; if you use frozen, add them at the end where I added the peas.

Ingredients
1/4 cup (60mL) unsalted butter or margarine
1/4 cup (60mL) celery, finely
1 medium onion, finely diced
1 small marinated hot pepper, finely diced
black pepper
2.5 tbsp (37.5 mL) all-purpose flour
1 cup (240mL) milk
2 tsp (10mL) garlic powder
1 tsp nutmeg, ground
1.5 cup (360mL) low salt chicken or vegetable broth
2 cups cooked chicken or turkey, diced
1 can (400mL) low salt peas
4 patty shells

Method
1. On medium heat, heat butter in a large pan or large pot. Add the celery, onion and hot pepper. Season with black pepper. Cook for 5-8 minutes or until onions are translucent.
2. We are about to make a bechamel sauce so make sure you have enough butter melted in the pan, if not add a teaspoon or so. Add the flour, one tablespoon at a time, whisking in between.
3. Once all the flour is wet/stuck to the vegetables, add the milk while whisking. Season with garlic powder and nutmeg. Bring heat up to medium high. Continue whisking as it heats for a couple of minutes.
4. As the bechamel thickens, add the broth while whisking.
5. Add the chicken and vegetables. Taste your sauce and season as needed. Let cook for another 10 minutes, especially if your vegetables or chicken were frozen. You can bring the heat down to medium if you are scared that your sauce will thicken up too quickly since you are not whisking.
6. During the last 10 minutes, take the time to heat up your patty shells. I also learned that you can eat chicken à la king on egg noodles, rice, biscuits, mashed potatoes or any other carb you fancy.
7. Plate up and enjoy! I served mine with roasted root vegetables.

Serves 4.

Meal: Brie Stuffed Chicken, Roasted Red Pepper Pasta and Cheesy Crostini with a Garden Salad

This meal was specially prepared for my mother on her birthday. She had asked for pasta and this is what I came up with. The recipe below is for the crostinis, pasta and the chicken. As for the salad, just mix lettuce, kale, spinach, and your favourite vegetables and dressing. This meal also requires a little prep in advance for the roasted red peppers, I don't suggest you buy them since there are many ways to easily make them yourself as shown in the link.

Ingredients

Chicken

4 chicken breast, boneless, skinless 

8 slices of brie, however thick you want them

cooking string (i.e. one that does not contain chemicals)

smoked paprika and black pepper

Crostinis

1 bread of your choice, thinly sliced

2-3 garlic cloves

shredded cheese

dried thyme

Pasta

enough pasta for 4 people, about 150g

2 cloves garlic, finely minced or crushed

1 medium onions, finely minced

black pepper

1 tbsp (15mL) butter or margarine

1 tbsp (15mL) flour

1 cup (240mL) milk

2-3 roasted red pepper, chopped

Method

1. Preheat oven at 375 F.

2. Cut the each chicken breast in the middle but not all the way through, just like a hot dog bun. Stuff each breast with 2 slices of brie. Use string to tie each breast so the brie stays inside and doesn't ooze out too much. Put the breasts on a baking dish/sheet, sprinkle each one with black pepper and smoked paprika. Cover with a foil and bake for 40 minutes on bottom rack, remove the foil for the last 10 minutes.

3. Preparing the pasta and the crostinis only takes about 20 minutes, so you can rest for a bit or prep everything else. 

4. Bring water to a boil and cook the pasta until al dente; drain leaving only a little bit of water so they don't dry up if your sauce isn't quite ready.

5. During that time prepare the crostinis, place the bread slices on a baking sheet. Rub some freshly cut garlic (don't throw it away after you are done, mince/crush it and use it for the pasta sauce) on the bread slices. Sprinkle the cheese evenly on each slice, and top with dried thyme. Bake for 5 minutes on the top rack when there is only about 15 minutes left for the chicken to cook. This way your guests can start enjoying their meal while you finish up.

6. As for the pasta sauce, heat oil in a medium pan on medium heat. Cook the onions and the garlic seasoned with black pepper for about 5 minutes, or until onions are translucent. Add butter, let it melt then add the flour. Whisk for about 3-4 minutes to ensure there are no lumps and that the flour cooks a bit. Add the milk and whisk for a couple of minutes. Mix in the roasted red peppers and keep mixing until the sauce is at desired consistency. Incorporate the cooked pasta without the remaining pasta water.

7. Your chicken should be ready by now. Take it out of the oven and let it sit covered with the foil for 5 minutes before you remove the strings, or you can let your guests remove their own. 

8. Plate up and enjoy!

Serves 4.

Stuffed Mushrooms Caps

Picture of before they were cooked because my family devoured them!

These healthy bites were a hit at my family's Christmas party! I took this recipe, changed all the measurements and added more spices, which means the flavour came from the spices and not from the butter. They were quite simple to make and packed with fibre which can be rare for holiday appetizers.

Ingredients
20 medium mushroom, white or crimini
1 tbsp (15mL) margarine or butter
1 tbsp (15mL) olive oil
1/4 medium onion, finely chopped
1 tsp (5mL) freshly ground black pepper
1/2 tsp (2.5mL) dried oregano
1 tsp (5mL) smoked paprika
1/2 cup (120mL) lentils, cooked or canned and drained
1/2-3/4 cup (120-180mL) cheese, grated - I chose old cheddar
1/2 cup (120mL) plain breadcrumbs
Smoked paprika for garnish

Method
1. Preheat oven at 375 F
2. Lightly oil a baking dish big enough to hold all your mushroom caps.
3. Remove stems from mushrooms. Finely chop the stems and set aside. Arrange the mushroom caps in the baking dish, round side down.
4. Heat olive oil and margarine in a frying pan on medium-high heat. Add the chopped stems, onions, black pepper, oregano and smoke paprika. Cook until onions are translucent, about 8-10 minutes.
5. Mix in the lentils, cheese, and breadcrumbs. Once all combined, remove from heat.
6. Stuff the mushrooms with the mixture. Sprinkle smoked paprika on all of them.
7. On middle rack of oven, bake for 8 minutes and broil for 4 minutes. Serve hot and enjoy!

If you are making them for a diner party at someone else's house, I suggest you do steps 2 to 6 at home and the baking once you're at the diner party.

One-Pot Chicken Curry

I must start with an apology, I was so hungry and so excited to eat this delicious smelling curry that I forgot to take a picture of my meal. It's the third curry I've made in a month because I was not satisfied with the results of the others. What I was looking for in this curry is a medium heat with a nice and creamy consistency without using cream, you'll see what I mean when you taste it.

Ingredients

Cooking oil

2 garlic cloves, minced

1 onion, minced

2 red hot peppers, minced, optional for heat

3 tbsp (45mL) red curry paste

3 chicken breasts, cut in about 1" pieces

1 large broccoli, cut the florets and slice the stem (remove some of the hard skin on the bottom of the stem before slicing)

2 carrots, peeled or washed and sliced
1 can (400mL) coconut milk

Method
1. In medium to large skillet, heat oil on medium-high heat. Cook onions, garlic and the hot peppers for 3 minutes, until right before the onions turn translucent.
2. Add the red curry paste and mix it in the onion mixture.
3. Add the chicken and continue cooking for 10-12 minutes, or until the chicken is fully cooked. Continue flipping/mixing as you cook so that by the end the chicken is coated with the curry paste as well.
4. Add the broccoli (florets and stem) and the carrot slices. Cook covered for 5 minutes.
5. Add the coconut milk and bring down the heat to let simmer for 20-30 minutes, uncover for the last 5 minutes of cooking to reduce the liquid a little and acquire the desired consistency.
6. Serve on a bed of white or infused rice. Enjoy!

Serves 4.

Spicy Coriander Cod with Turnip, Carrots and Potatoes

We just bought a hot coriander chutney at a craft fair and the lady suggested we try it with fish...So we did and it gave a kick to a very simple meal. This meal required a lot of cutting but very little work after it was in the oven and very little ingredients.

Ingredients
1/2 turnip, peeled
2 carrots, peeled
4 medium potatoes, washed
olive oil
black pepper
salt, optional
4 cod filets
1/4 cup (60mL) panko
1/4 cup (60mL) hot coriander chutney*

Method
1. Preheat oven at 350 F.
2. Cut the carrots and the turnip in equal-size sticks, about 2-3 inches long and 1/4 inch thick. Set them on a baking sheet. Drizzle with a little bit of oil and season to taste.
3. For this step you can either cut the potatoes like the turnip and carrots or you can slice them like we did (about 1/4 inch thick). Set them on another baking sheet. Drizzle with oil and season to taste.
4. Put both baking sheets in the oven on different racks for 40 minutes. After 15 minutes, rotate and switch their spots. After 10 minutes rotate and switch them again.
5. When there is only 10 minutes left for the vegetables, mix the panko and the chutney together. Top all 4 filets with the mixture.
6. Take the vegetables out of the oven and put in the fish for about 7-10 minutes, depending on how you like your fish done.
7. Serve and enjoy!

Serves 2-4.

*If you can't find this type of chutney at your local grocery store, which you probably won't unfortunately, I suggest you try looking for a recipe and just mix all ingredients together in a blender. Ours contains fresh coriander, cashew and almond paste, cider vinegar, hot peppers, onions, basil, garlic, ginger, cane sugar, sea salt and spices. This one is the closest I found to my pre-made chutney but there are some varieties that contain either mint or coconut depending on your taste.

Spicy Shrimp Tomato Sauce on Pasta

This dish was fast and simple and I would gladly make it again on a busy week night. Most of the flavour from this dish comes from the spicy sausage and there is just enough tomato to coat everything. This can easily be done with any vegetables you have on hand, we had kale and mushrooms but I can imagine this recipe being delicious with spinach and grated carrots.

Ingredients

1 spicy Italian sausage without the casing

1 onions, chopped

2 cloves garlic, minced

6-8 mushrooms, thinly sliced

16-20 shrimps, uncooked, deveined, shell off

1/2 tbsp (7mL) black pepper

1/4 tsp (2mL) cayenne pepper

1/2 tbsp (7mL) oregano

1/2 tbsp (7mL) parsley
4-6 kale leaves, coarsely chopped

1/2 can (400mL) crushed tomatoes, salt free

200g spaghettini (or any long pasta)

Method

1. Heat oil in large skillet on medium heat. Add sausage meat, cook for 1-2 minutes breaking the meat. Add onions and garlic. Cook for 5 minutes.

2. Make a well with the meat/onion mixture and cook the mushrooms in the middle for about 5 minutes. Mix together.

3. During that time, bring a medium pot of water to a boil and cook the pasta until aldente (as per box).

4. Back to the skillet, make another well and cook the shrimps for about 2 minutes on each side. Season while they cook with black pepper, cayenne, oregano and parsley. Mix everything together.
5. Add the kale in the mixture and cook for about 3-5 minutes (depending on how big you cut the leaves).

6. Add the crushed tomato to the mixture and let simmer uncovered for 10-15 minutes.

7. Your pasta should be ready, you can drain it and add it to the sauce. Enjoy!

Serves 3-4. 

'Quick' Cabbage Rolls

It's that time of the year again when I buy a large cabbage, make a coleslaw and don't know what to do with the rest. Last year, I made a soup but this year I figured I'd try myself at cabbage rolls. I started looking online for recipes and noticed that it takes two hours to cook! I therefore chose to alter the recipe so it would only take one hour total, counting prep and cooking. In a shorter amount of time, I was able to create the same result, I am pretty proud of myself for that!

Ingredients
6 cabbage leaves
1 (240mL) cup white rice
2 cups (480mL) vegetable broth (any type of broth can be used)
1lb ground beef, extra lean
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp (15mL) ground black pepper
1 tbsp (15mL) dried basil
1 tbsp (15mL) dried thyme
1 tbsp (15mL) dried oregano
1 1/2 cup (360mL) no added salt crushed tomato
1 tbsp (15mL) dried oregano
1 tbsp (15mL) ground black pepper
1 tsp (5mL) cayenne pepper, optional
Parmesan

Method
1. Cook rice as per package but instead of water use broth.
2. Bring a large pot to a boil.
3. Carefully remove six leaves from the cabbage and, one by one, let them soften in the boiling water. This takes about 5 minutes per leaf. The spine will still be hard but it will be removed before making the rolls.

4. On medium-high heat, cook the onions and garlic in a little bit of oil for about 3 minutes. Add in the ground beef, black pepper, basil, thyme, and oregano. Cook for about 10-15 minutes, or until you no longer see pink. Make sure that as it's cooking, you break the meat apart.
5. Preheat oven at 400 F.
6. Mix the cayenne pepper as well as the extra oregano and black pepper in the crushed tomatoes. You can skip this step if you use a pre-made tomato sauce, either homemade or canned.
6. The rice should be ready by now. Mix 1 cup of rice and 1 cup of spiced crushed tomatoes with the beef mixture.
7. Place a cabbage leaf on a plate, remove the spine with a knife. Scoop about 1/6th of the beef-rice-tomato mixture on the cabbage leaf. Fold one end of the cabbage leaf over the mixture, roll and tuck the sides in to prevent the filling from falling out. Repeat until you have used all the mixture and cabbage leaves. 

8. Place rolls in a 9x9 pan with seem at the bottom. Cover rolls with the rest of the crushed tomato and grate parmesan over each roll.

9. Cook for 25-30 minutes on the middle rack.

I served mine on a bed of rice because I had leftovers. Serves 6.

Apple Muffins

I went apple picking a couple of weeks ago and decided that buying 14lbs of apple was a good idea. I guess it was because apple picking is so much fun, but then I had to figure out a couple of recipes to incorporate apples into. One of them was apple muffins. I took my mom's muffin recipe and tweeked it to add in my home made applesauce. My applesauce is simply made with apples and cinnamon, so no added sugar, and I kept the peels to give it a nice pink colour.

Ingredients
Dry 
1/2 cup (120mL) white flour
1 cup (240mL) whole wheat flour
1 cup (240mL) old fashion oats
1 tbsp (15mL) wheat germ
1 tsp (5mL) baking powder
1 tsp (5mL) baking soda
1/2 tbsp (7.5mL) cinnamon

Wet
2 eggs
1 cup (240mL) vanilla or plain yogurt
1/2 cup (120mL) brown sugar
1/2 cup (120mL) unsalted butter or margarine, melted
1 cup (240mL) apple sauce

Method
1. Preheat oven at 400 F
2. In a medium bowl, mix dry ingredients together, set a aside.
3. In a large bowl, mix wet ingredients together.
4. Incorporate half of dry ingredients in wet mix. Repeat with other half. Do not over mix. Let sit for 5 minutes, the mixture will fluff up.
5. During that time, butter a 9"x 9" pan.
6. Put mixture in pan.
7. Bake for 20-23 minutes on middle rack. Test it with a clean knife or a toothpick by inserting it in the middle, if it comes out clean, it's ready!
8. Remove from pan and cool on a rack. Wait for the loaf to cool at room temperature before cutting it.

This recipe can easily be turned into muffins, bake them for 16-18 minutes. Makes 12-18 muffins.

Pork, Quinoa and Brussel Sprouts

This dish is delicious and simple! I just picked up pork that was on sale and mixed in a vegetable and a carb that I had at home. All three main ingredients can easily be interchanged. I just so happened to have Brussel sprouts and quinoa but this can also be done with broccoli, wild rice, chicken and your favourite spices. This recipe is also nice because you can prepare the meat and relax while it marinates for an hour. May I also suggest that you don't add salt to this dish because the marinade has plenty!

Ingredients
3 pork chops, remove fat and slice
2 tbsp (30mL) ponzu sauce
1/2 tbsp (7mL) fish sauce
2 tbsp (30mL) sesame oil
2 tbsp (30mL) rice vinegar
1 1/2 cup (360mL) quinoa
1 1/2 cup (360mL) no added salt vegetable broth
1 1/2 cup (360mL) water
black pepper
1 bay leaf
3 cups (720mL) frozen Brussel sprouts, thawed and sliced in half
black pepper to taste
pinch of cayenne
1 tbsp margarine, optional

Method
1. In a medium bowl, mix the pork, ponzu, fish sauce, sesame oil and rice vinegar. Let marinate for 1 hour in the refrigerator.
2. Just before the pork is done marinating, measure your quinoa, vegetable broth and water in a medium pot. Add the black pepper and bay leaf, and bring to a boil. Once boiling, cover and bring down to low heat. Cook for about 20 minutes or until the liquid is all gone.
3. In a large pan or wok, cook the pork with the marinating juice on medium high heat for about 10-12 minutes or until pork is cooked. Reserve in a bowl, covered to keep warm.
4. In the same pan or wok, cook the Brussel sprouts with black pepper and a pinch of cayenne on medium heat for about 7-8 minutes.
5. The quinoa should be ready by now. Remove the bay leaf and mix in the margarine for extra fluffiness.
6. Mix everything together in the pan or wok. Serve and enjoy!

Serves 3.

Slow Cooker Beef Stew

Although the weather outside is reverting to summer temperature, I'm already in fall season cooking mode.  Stews always warm me up and smell so good while they cook.  You can pretty much put any vegetables to your liking in with the beef and it will taste great no matter what! This is our slow cooker version (a mix of my mom's and this recipe) because it's always easier to set it and forget it. Also, since we chose a leaner piece of meat than the usual stew meat, we were able to skip the browning step at the beginning; the beef was still extremely tender and flavourful at the end.

Ingredients
1/4 cup (60mL) all-purpose flour
pinch salt
1 tsp (5mL) black pepper
1/2 tsp (2.5mL) dried thyme
1 1/2-2lbs sirloin tip roast, cubed
3 cloves of garlic, minced
1 tsp (5mL) paprika
1 tsp (5mL) Worcestershire sauce
2 medium onions, coarsely chopped
4 medium potatoes, washed and cubed
4 carrots, largely sliced
3 celery stalks, largely sliced
2 cups (480mL) mushroom, washed and whole
3 1/2 cups (900mL) no salt beef broth
2 bay leaves

Method
1. In a small bowl mix the flour, salt and black pepper. In a 6-quart slow cooker, coat the beef with the flour mixture.
2. Add the garlic, paprika, Worcestershire sauce, onions, potatoes, carrots, celery and mushrooms in the slow cooker. Mix well.
3. Add the broth and the bay leaves.
4. Cook for 10-12 hours on low or 4 to 6 hours on high.

Serves 6.

Beet Soup with Homemade Garlic Croutons

I had leftover cooked beets that were about to go bad and since I have no idea what else to do with beets other than pickle them or make a soup, I made a soup (inspired by this recipe). It's less time consuming and I figured it would go great with my croutons! They add nice flavour and texture to the soup.

How I cook my beets
I remove the greens and the root so the beets become round-ish, and I wrap them up in foil. I cook them directly on the rack at 350 F for 30-75 minutes, depending on the size, or until a fork easily goes through it. A medium beet will take about one hour. I them let them cool for 10 minutes and unwrap them. Now you have two choices to keep your hands clean, you either use a sharp knife and a fork or a pair of medical gloves to remove the skin, it will peel off quite easily. You can keep the beets in the refrigerator for up to a week, incorporating them in salads, soups or eating them on their own as the vegetable in your meal.

My homemade croutons
Preheat your oven at 350 F. Take whatever is left of your stale bread; the better the bread, the better the croutons. Slice and apply margarine or butter to one side of the slice. Now, cut the slices into equally sized cubes. Place the cubes on a cooking sheet with the butter side up, and sprinkle whatever spice you prefer on it. Cook for about 15 minutes, or until golden-brown and crispy.

Ingredients for the soup
7-8 medium beets, cooked
2 potatoes, washed
olive oil
1 medium to large onion, chopped
3 garlic cloves, minced
1 tbsp yellow curry powder
3 1/2 cups (900mL) no salt beef broth
1 tbsp honey
1 pinch of salt, optional
1 cup milk
chopped chives and croutons as garnish

Method
1. Cube the beets and the potatoes the same size.
2. In a large pot (holding a minimum of 6 liters), heat the oil over medium heat. Add the onions, garlic and curry powder, cook for 3-4 minutes. Add the beets and the potatoes, cook for another 3-4 minutes.
3. Add the broth, the honey and the optional pinch of salt. Bring to a boil, cover and reduce heat so the soup simmers for about 30-45 minutes or until the potatoes are tender. Stir occasionally.
4. When ready, remove the pot from the heat and put it on a heat resistant flat surface. Use a hand blender to puree the soup*. Once smooth, add the milk to thin it out to the desired consistency. 

5. Serve the soup with the croutons and chives as garnish. Enjoy!

Serves 5-6.

*This can also be done in batches in a blender, but the soup has to be cooled first and reheated afterwards.