On The Fly Pork Dinner

Seared pork tenderloin, Creamy potato gratin, Roasted broccoli and zucchini, Crispy onions, Cilantro walnut pesto, Mushroom maple sauce.

All prepared within an hour using a small, limited kitchen and some random ingredients bought at the store plus a small pantry supply. It isn't complicated or time consuming to make some really tasty, balanced, meals at home. I will be sharing the individual components of this dish in the coming week.

Vegan Shepherd's Pie

Once upon a time at a camp I attended in the summer, I opted for the vegetarian option and it was a vegetarian version of shepherd's pie, or what the French refer to as, 'Paté Chinoise'. The regular entrée wasn't even shepherd's pie, is was something completely different and I am guessing not great looking. But the shepherd's pie looked interesting and certainly intrigued me. It turned out to be a version I liked even better than the traditional. 

Shepherd's pie is traditional meat-laden (usually ground lamb or beef), filled with chopped hard-boiled eggs, mixed with vegetables in a creamy sauce, and topped with creamy, butter mashed potatoes and sometimes cheese. 

There are three vegetarian/vegan versions you could make. The first one would be as traditional as possible, just subbing the closest ingredient options (simulated ground beef crumbles, coconut cream sauce, mashed potatoes with vegan margarine). The second one, which is what I made, is not nearly as traditional, but actually much healthier. I used lentils (brown are a good option for looks, but I only had red on hand). I threw in whatever veggies I had and used lots of spice, and some oil and just a splash of cream for the sauce. Then I topped it with mashed sweet potato because I love them and they go so well with lentils, both taste-wise and nutritionally. A sprinkle of paprika, and dinner is served!!!

An Irish Feast

Here is the Saint Patrick's Day meal I made, featuring some traditional Irish dishes, some green dishes, and some minty dishes. To decide what to make, I began by listing all Irish dishes I could think of, the ones that were well known. I then listed all the naturally green foods I could think of, then thought about dishes (desserts) that would taste good with mint flavoring. From that list, I chose my final meal, with some input from my diners as well. The recipes and further explanations will follow in the days to come.

Appetizers:
Irish Porter Cheese
Green Avocado
Cream of Asparagus Soup

Mains:
Irish Lamb Stew in a Bread Bowl

Sides:
Champ Potatoes
Irish Soda Bread

Desserts:
Pistachio-Crusted Mint Chocolate Cream Pie
Mint Nanaimo Bars
Emerald Truffles

Drinks:
Frothy Malt Grasshopper
Ginger Ale

Pictured here from left to right: bread bowls, cream of asparagus soup, Irish lamb stew, champ potatoes, Irish cheese and avocado. Dessert pictures are coming soon!!!

Winter Dinner

While I was home visiting on a recent long weekend I decided to make a special dinner with several components. I didn’t make any particular theme for this meal or anything, it isn’t winter comfort food based or Valentine’s themed, or anything of that nature. I just employed several new culinary techniques I have learned and thought of several dishes that would go together to make a tasty, not too labor-intensive, meal. Actually, I was planning for two meals – preparing enough food to have leftovers for the next night. But I guess we were hungry the first night because I needed to cook a few more things to extend the meal for the second day. Here is the menu of all the items I made:

Appetizers:

Heart-Shaped Biscuits with butter

Five Onion Marmalade

Mains:

Salmon en papillote with julienne of vegetables and Roasted Carrot Coconut Sauce

Chicken Breast with Cheddar Cheese Sauce

Lasagna (prepared much earlier and taken from the freezer. It always pays off to have extra food on hand)

Sides:

Steamed Asparagus

Sautéed Porcini Mushrooms

Boiled Carrots

Sautéed Julienne of Vegetables

Breaded Rice Balls and Rice Casserole

Desserts:

Double Dose Cinnamon Cake

Dark Chocolate Mocha Brownies

I will be featuring this recipes in the days to come. The biscuits were featured in yesterday's post. 

Skillet Gnocchi with Chard and White Beans

This is a delicious, one pan vegetarian meal that is quick and easy. It is nutritious as well - it provides a good dose of protein, calcium, and fiber, and is low in fat and sodium. Gnocchi is a fresh Italian dumpling pasta with the dough being made from mashed potatoes and flour and egg. It is fun to make from scratch, but can be a bit tedious, so it is a time saver to buy a shelf stable version. Fresh refrigerated versions are also available. It is a soft, yummy pasta that easily absorbs flavors. A friend of mine prepared this dish for me and I loved it. I would definitely make this for myself sometime. 

Skillet Gnocchi with Chard and White Beans
4 teaspoons olive oil, divided
1 package (16 ounces) shelf stable gnocchi (potato dumpling pasta)
1 medium onion, chopped
4 cloves garlic, minced or chopped
1/2 cup water
6 cups Swiss chard (or spinach or kale) leaves, chopped
1 can (15 ounces) diced tomatoes (with or without seasonings)
1 can (15 ounces) white beans
1/4 teaspoon ground black pepper
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese 

In a large frying pan over medium heat, heat 3 teaspoons oil. Add the gnocchi, and cook, stirring often, for 5-7 minutes until it begins to soften and brown. Transfer to a bowl and keep warm.
Add the remaining teaspoon of oil to the pan, cook the onion for two minutes until softened. Add the garlic and water and cook for 4-6 minutes until soft. Add the greens and cook for 1-2 minutes until wilted. Stir in tomatoes, beans, and pepper and bring to a simmer. Add in the gnocchi and sprinkle with cheese. Let stand until the cheese begins to melt. 

Falafel

I have been wanting to make, or at least try, falafels for quite some time now. I think the word is just so fun to say! For those of you who aren't sure, falafel kind of rhymes with waffle, and is not pronounced fall-a-fell. Falafels are essentially a Mediterranean-style veggie burger made with chickpeas and enriched with Eastern flavors, and served in a pita bread with vegetables. This version is not deep-fried like some traditional versions, rather this is an incredibly quick and healthy version. It only makes two servings, but quantities can easily be increased. It makes a nice light meal or a nourishing snack. The recipe could also be used as a simple veggie burger recipe.

Falafel
olive oil
1 cup canned chickpeas, rinsed and drained
2 Tablespoons chopped onion
2 Tablespoons chopped fresh parsley
2 garlic cloves, minced or finely chopped
1/2 Tablespoon whole wheat flour
1/2 teaspoon ground cumin
1/8 teaspoon coriander
1/8 teaspoon baking soda
salt and pepper to taste

whole wheat pita breads
tzatziki
desired garnishes - fresh vegetables, cheese, tahini, olive oil, lemon juice

Heat a little oil medium skillet over medium heat.
In a medium bowl, mash together all falafel ingredients. The quickest and easiest way to do this is to put all the ingredient in, get your hands in there, and mash. It's also fun.
Form mixture into four small patties. Brown in the skillet, a few minutes per side, until golden and cooked. 

To assemble: Spread two pita breads with tzatziki. Sprinkle with chopped baby spinach. Place the falafel patties on top. Garnish with cherry tomato halves. Or, use you favorite garnishes and flavorings. 
I think my version with tzatziki and spinach and tomato is colorful and extremely tasty. Then again, I've never tried anything else. Tzatziki is a Greek sauce made with yougurt, cucumber, parsely, and lemon. It really adds some nice flavor and is a great source of calcium. The pita could be followed over and eaten like a sandwich, or just as is. 

Spaghetti Carbonara

I have been wanting to try making pasta with carbonara sauce for quite some time now. It is quite a simple and basic dish, but the idea always intrigued me. A sauce made with eggs that are cooked once tossed with the hot pasta? Interesting! I didn't really follow a particular recipe for this one, but just sort of made it based on several different recipes I read. Therefore, I don't have any precise measurements - just eyeballed amounts  based on taste preferences.  I also made a vegetarian version - usually carbonara begins by frying up some bacon or pancetta, and using the flavorful oil in the sauce base, as well as the crispy meat in the finished dish. I omitted this, but I did add some breadcrumbs for a little extra flavor. Another change I made, since I am paranoid about food poisoning and proper cooking, was to bring the sauce to a boil, instead of removing the spaghetti from the heat and then stirring in the sauce. This not only ensures the eggs are properly cooked, but also thickens the sauce. I have given approximate measures, and the procedure below for about four servings, though amounts may be tailored to suit different amounts or tastes. 

Ingredients
spaghetti (4 servings)
butter (1 Tablespoon)
olive oil (1 Tablespoon)
chopped onion (1/2 small)
dry breadcrumbs ( 2 Tablespoons)
whipping cream (200 mL)
eggs (2 large)
grated Parmesan cheese (3 Tablespoons, plus extra for topping)
salt (to taste)
ground black pepper (to taste)

Cook spaghetti according to package directions. Meanwhile, heat the butte rand oil in a small frying pan over medium heat. Sautée the onion until softened, but do not brown. Add the breadcrumbs and stir for a few minutes until aromatic.
Beat the cream, eggs, Parmesan, salt and pepper together in a small bowl. 
Drain the spaghetti, return to pot, then immediately stir in the onion mixture and the cream mixture. Stir for a few minutes to coat, then turn heat to high and cover. Bring the mixture just to a boil, stir again, and serve topped with more Parmesan. 

Liver & Onions

Liver tends to get a bad rap. It always seemed like a threat at our house, "What's for supper?" 'Liver and onions if you don't behave!' Nevertheless, liver isn't exactly a gourmet, expensive meal. It is actually incredibly cheap. You can still find liver and onions on the menu at restaurants, though it isn't usually a highly popular choice. I'll be honest, I am not a beef fan, or even much of a meat fan at all. However, I have been wanting to try liver for quite some time now. This is the first time I have tried it. My grandmother cooked a batch of fresh beef liver up for me with some onions. Apparently calf liver is the most tender, but there was none at the store at the time. However, this piece of liver she cooked was incredibly tender. It just melted in your mouth, and you could cut it with a fork. Liver is really the only form of beef I enjoy eating. I mean, steak and roast beef are two of my least favorite foods, yet I enjoyed the liver. Which is a good thing, because liver is incredibly nutritious. Liver is very high in protein, iron, and zinc, while relatively low in fat and calories. It is also very affordable and easy to prepare. We bought 4-5 portions for under $2. Here's how my grandmother made it:

Heat some oil in a large frying pan. Saute onions, in large rings or slices, over high heat for about a half hour or so. You don't want them to brown or caramelize, just release their flavor and soften. Transfer to a dish and keep warm. Place the beef liver, cut into small slices, in the frying pan and cook for about 10 minutes. Add the onions back in and cook for at least five minutes more, until cooked. Do not overcook, you want the liver to be tender. 

Red Head Pasta

This easy pasta recipe is the meal I enjoyed on Valentine's Day. It is not specifically catered to Valentine's Day, it could be enjoyed any time of the year. This sauce recipe is very easy to do and quick, and just needs to be tossed with some cooked pasta to make a nice meal, complete with a salad or vegetables and some bread or biscuits. The entire process only takes about twenty minutes to a half hour, but the sauce can simmer for longer if need be. It is also not a high-labor recipe, and does not require undivided attention. This recipe makes two heaping servings, or three to four as a side dish, but the recipe can easily be doubled. The sauce keeps well in the fridge and can be used on other things as well. It is a slightly chunkier sauce, but would be good on pizza. The herbs, spices, seasonings, and vegetables can be adjusted as you like.

Red Head Pasta

boiling water

salt

125 grams (2 1/2 cups) short dry pasta, I used rotini

1 Tablespoon butter or margarine

1 Tablespoon olive oil

½ cup chopped onion

½ cup sliced fresh mushrooms

2-3 cloves of garlic, finely chopped

7 ounces (200mL) canned tomatoes

3 ounces (128 mL) tomato paste

3 Tablespoons grated Parmesan cheese

1 teaspoon granulated sugar

½ cup chopped plum tomatoes

fresh basil, chopped

ground black pepper

In a large saucepan over high heat, bring water to a boil. Once boiling, add salt and pasta. Cook, stirring often until pasta is tender. Drain. Return to pot. Add butter and stir.

Meanwhile, in a medium frying pan over medium heat, heat the oil. Add the onion, mushrooms, and garlic. Saute for about five minutes, until soft. Add remaining ingredients, simmer slowly for at least fifteen minutes, stirring occasionally.

Add sauce to pasta, and stir to coat. Serve with extra cheese, pepper, or herbs.

Thanksgiving Dinner

Like many families this weekend, our family enjoyed a hearty Thanksgiving dinner. We had the traditional turkey dinner with all of the trimmings. Our meal included: a whole roasted turkey, peas, carrots, sweet potatoes, mashed potatoes, stuffing, cranberry sauce, gravy, and baugette. For dessert, we did not have a pumpkin pie, or any type of pie at all for that matter. We did not have a pumpkin cheesecake or pumpkin cake either. Actually, none of us really had room for dessert after our meal, but we did have room for sweets as a snack later on. My mother made pumpkin chocolate chip loaf, and a few days later she also made pumpkin chocolate chip muffins. They are basically the same thing, but muffins bake quicker. Both are moist, have a nice pumpkin flavor, and are chocolatey enough for us! We also had two types of chocolate squares, oatmeal chocolate chip cookies, and a chocolate cake shaped like a turkey (I'll feature that tomorrow) around at some point this weekend. Now we will have a turkey noodle soup to use up the leftover turkey and vegetables, and enjoy it with homemade biscuits!

Back To School Meal Times

Well school has been back in for a few weeks now, and routines have started to become well established by this time. Meals can be a bit difficult to plan at this time of year. Schedules  can make it difficult to enjoy many family meals together, between school, jobs, sports, extra-curricular activities, homework, and sleep, it isn't easy to find a time where the entire family can sit down and eat together. And that is just supper, which tends to be the primary meal families enjoy together, where one dish is cooked for everyone to sit down and savor. Too often breakfast ends up being a hurried event, because family members need to be out the door at different times to make it to school and work, depending on what time they are expected to be there and how far the journey is. Oversleeping, long showers, and mini morning crisis sometimes leave minimal time for a good, nutritious, sit-down breakfast. Often a grab-and-go breakfast style is preferred. It is also entirely possible that there are no family members at home at lunchtime. Lunch is usually eaten at school or at work either alone or with a group of friends, and usually consists of something quick and easy to pack, or a quick take-out.

What is the best way to manage these busy schedules and still manage to find some time for a family meal? Try to arrange schedules so there is a time everyone has, even if it is just half an hour, for a family meal. Even if you can only manage this for a few nights a week, it is much better than none. This meal should have a homemade cooked dish everyone enjoys, even if it consists of leftovers or food from the freezer. There isn't much you can do about lunches, but try to make the breakfast table a common meeting place for at least five minutes or so, just so everyone is on the same page. And nothing brings the family together like a batch of homemade cookies fresh from the oven, whether it is after school, before bed, or 9:00 am on a Saturday morning. Family and nutritious food should always be high priorities.

Ham Dinner

Here is the delicious dinner I enjoyed tonight with my family. It consists of slices of a simple baked ham, corn, green beans, and cheesy scalloped potatoes. Simple, but tasty. Actually this plate represents the ideal plate: half full of vegetables, one quarter lean meat, and one quarter starch or whole grain. Ok, I admit there could be a few more vegetable piled on there, but that's okay. They say you should eat one green and one orange or yellow colored vegetable everyday, among others. Well, this plate has both. Although a leafy green vegetable would be preferred, and brighter oranges such as those of  sweet potatoes or squash are probably more beneficial, green beans and corn are a very good match for ham. Peas and carrots are also a good pair with ham. If you want to add some fruit into the mix, both pineapple and apple are good with ham. You can eat these fruits fresh, or make them into a sauce for the ham, using either canned pineapple or applesauce. Scalloped potatoes also go very well with ham, but other potato dishes as well as rice or noodles are also good matches for ham. The cheese in this dish also adds another food group! Overall, this is a tasty, nutritious, and well-balanced meal that is pretty easy and quick to prepare.

Roasted Chickens

Roasted chicken! Yum! These little birds are so much quicker and easier to prepare than an entire turkey, and leftovers are also easier to handle. We ended up cooking three birds to feed our family, with leftovers, but one bird would make a nice meal for a smaller family. It is also nice to have some precooked chicken on hand. Freeze it and save it for later to add to soups, stews and casseroles. Roasted chicken dinners are very good, they are usually composed of vegetables, mashed potatoes, stuffing, and cranberry sauce. However, if you are tired of the traditional roast chicken dinner, roasted chicken is also very good for hot chicken sandwiches, casseroles, soups, and divans. Chicken is an extremely versatile meat that goes with a wide variety of vegetables, grains, and flavors. Roasting chicken allows you to easily cook an entire chicken, and lends a moist and tender quality to the chicken. It isn't difficult, and all you need really is a suitable roasting pan. Here we have a large enough roasting pan to accommodate three whole chickens, but we've also got a smaller roasting pan for when we only want to cook one. In my opinion, if you are going to have the oven on to cook one bird, you might as well throw in another or two, as they may come in handy later on for a quick and easy meal!

Fondue

Fondue is a very fun dish to prepare and eat! I myself own two separate fondue sets, each complete with a fondue pot, candle, and dipping forks; and one even came with mini ladles, dipping bowls, and a turn-table for the dippers. Fondue originated in Switzerland, and literally means "to melt". It was a peasant dish, and was created to use up old foods.

There are many different types of fondue, and fondue can be an appetizer, a meal in itself, or a dessert. Types of fondue include: chocolate, butterscotch, eggnog, cheese, cream, and broth fondues. Each type has the same basic idea: prepare a sauce, put it in the fondue pot over heat to keep warm, prepare some foods for dipping, dip the foods in the sauce, and enjoy! I have an entire cookbook devoted to different fondue recipes.

Fondues are very fun, but some safety precautions need to be taken, as heat and open flames are involved. Traditional fondue meals also follow a certain etiquette. 

1. No double dipping
2. Don't use your fingers to dip
3. Each guest should have two forks: one for dipping, and the other for taking the food off of that fork and eating with
4. The fondue pot should be safely placed on a sturdy surface, within easy reach of all guests, and away from any materials that may catch fire
5. It is said that if you drop a piece of food in the fondue pot, you must kiss someone at the table

Here is a chocolate fondue I prepared for Easter. I used a bunny-shaped cookie cutter to make a dipping pool of chocolate fondue on everyone's plate, with little candies for the eyes and noses. The dippers here include: apple, banana, strawberries, cereal treats, and cookies.

Stir-Fry

Stir-fries are great fast meal ideas. We often make stir-fries if we have a variety of vegetables around. They make great side dishes or main courses. We usually serve ours as a side, but sometimes we add meat to make a main course. Our stir-fries are most often served with any type of pasta or rice. You can throw pretty much any vegetable or piece of meat into a stir-fry, as long as it is cut to an appropriate size. So many different stir-fries can be made using so many different ingredients. We usually just end up seasoning our stir-fries to taste, but you can also make any kind of sauce you want for your stir-fry. There are so many stir-fry ideas out there, you will never tire of them. Stir-fries are a fast, easy, and healthy idea for supper. Here is one of our stir-fries, it contains broccoli, carrots, onion, mushrooms, and asparagus. Other popular ingredients in our stir-fries include zucchini, cauliflower, and even peas. 

Stir-fries are just as the name states; they are cooked in a frying pan and stirred often to prevent burning and promote even cooking, as typically little fat is used. Although they do require stirring often, stir-fries certainly are not labour-intensive, time-consuming, or difficult to make. They are also a great way to use up leftovers! Stir-frying originated as a Chinese method of cooking, in a special pan called a wok, but now stir-fries are popular in many different cuisines. You can also buy frozen stir-fry meals, but why would you want to?  Stir-fries are so quick, easy, and tasty to whip up!