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Archive for the ‘Recipes’ Category

Wow – was this ever good. I chose creminis and shitakes. The shallots, butter, garlic and parsley were the perfect additions to the mushrooms.

The recipe is from the Barefoot in Paris cookbook and can be found here.

We had them as is, alongside the beets for a vegetarian dinner (served with a cab franc from Ravine). Very tasty indeed. But I can see these mushrooms topping pasta like fettucine or egg noodles, or served with meat like a pork chop or rabbit. So flavourful.

Mushrooms for the win.

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Another yummy recipe from Ina Garten, this time from the Barefoot in Paris cookbook. The recipe can be found here.

I had never roasted my own beets before; I had always bought beets pickled in a jar. I’ve had them before at restaurants in roasted vegetable medleys and always enjoyed them, so it was about time I made my own. I’m a lover of roots vegetables so I wasn’t surprised that I really enjoyed these. Very tasty – and the splash of raspberry vinegar and orange juice added at the end gave them a nice kick.

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So, I actually made my own pesto yesterday, and I am officially calling it my very own recipe since I basically threw in what I had on hand. I stirred it into cooked pasta yesterday for a quick and easy dinner, alongside a small salad of garden veggies – yes, I’ve finally been able to pick my mini peppers, tomatoes and cucumbers. 🙂 All that’s left of my pesto is in this small container, but it’ll be enough for another pasta dish later today:

And here is the recipe – it only makes about 1/2 cup total (based on the amount of basil I had on hand):

Ingredients:

2 1/2 cups basil leaves (I used Thai basil)

1/4 cup nuts (I used equal parts walnuts, cashews and pecans)

1 tbsp chopped garlic (about 4  cloves)

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

1/3 cup extra virgin olive oil

1/4 cup grated parmesan

Directions:

Place the nuts and garlic in the food processor and process for 20-30 seconds until everything has been chopped up. Add the basil, salt and pepper and process for another 30 seconds. Stream the olive oil through the tube while the food processor is running. Let it run until it’s at the consistency you like – I let mine go for about 1 minute and it came out thick and creamy (not runny). Scrape the sides, then add the cheese and let it run for another 30 seconds.

So easy!

Pesto can be used for a ton of different things. I like to add a couple of spoonfuls to a pot of cooked and drained pasta for a super quick dinner. It can be substituted for mayo or mustard on sandwiches or wraps. It can be used as pizza sauce. A dollop can be added to a small plate of olive oil to dip bread in. A spoonful can be added to cooked veggies to add some herby flavour; same goes for cooked rice, beans or any other grain (quinoa, etc.). There are a million uses for it and it’s so simple to make – the variations and possibilities are endless. Different nuts can be used, different basils or greens (I’ve seen it done with spinach, different cheeses. Go wild. 🙂

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I was in the mood for mushrooms and something creamy.  So, after doing some searching on the Food Network site, I found Giada’s recipe for Rigatoni with Creamy Mushroom Sauce.

I wanted to use the farfalle I had on hand so I used that inatead of rigatoni. I also didnt’ have vegetable stock so I used all white wine – always a good choice. 🙂 I bought cremini and shitake mushrooms to make up the 1 pound of mushrooms and they really added great flavour.

I love how mushrooms start out so full and plump:

And then shrink down to a fraction of their size. Here they are simmering in the wine (2009 Peller Estates Sauvignon Blanc), shallots and garlic:

They smelled great. Once 2/3 of the liquid had evaporated, I stirred in the mascarpone. Drained the pasta, dumped back into the pot, added the mushroom mixture, added the parm, stirred well, then spooned into two bowls and sprinlked with chives.

Delicious! Paired with a glass of the wine that went into the sauce. It was creamy, the mushrooms added plenty of heartiness… Just what I was craving.

 

More recipes to come this weekend!

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We were too lazy to do groceries over the weekend so I got home today to a relatively empty fridge. I knew we had frozen falafel in the freezer (Blue Menu), so tha was part one. I then whipped up a salad made up of: the last half of a cucumber, scallions, chopped roasted red peppers (jarred), cubed leftover feta cheese, chopped parsley, black pepper, olive oil and lemon juice.

And it was fabu. The falafel was great – it was the first time we tried it. And the salad was fresh and healthy!

Take that chubby Mii!!

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This recipe is the second one I make from Ina’s “How Easy is That?” cookbook. Lemon Chicken Breasts. The recipe called for bone-in skin-on, but we prefer boneless skinless, so that’s what I made and they turned out super. If you’re a lemon fan, this is for you!

The sauce is made of garlic (9 cloves minced!), olive oil, white wine, lemon zest, fresh lemon juice, dried oregano, fresh thyme and kosher salt. MmmMmm

Served with broccoli and cauliflower in a cheese sauce.

Easy, flavourful, good. The house still smells awesome.

The recipe can be found here.

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Holy Hannah, is this ever good. I’m eating it right now and it’s so good, I had to pause to tell you all about it.

It’s from the Barefoot Contessa’s latest cookbook “How Easy Is That?” and it’s the first recipe I try from it. Very promising, although I’ve always been an Ina fan. 🙂

It tastes so fresh, filled with veggies, fresh herbs, chick peas and feta cheese. Heaven. I served it with pita wedges and a glass of Pinot Griogio. I’m totally fantasizing about falafel and hummus to go along with it… Very promising indeed! Recipe can be found here.

And healthy to boot!

I’m very happy.

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