This is an easy and yummy topping for chicken, pork or fish. I made it last night with haddock, and it was delicious! {Recipe from Real Simple.}

Ingredients

 

1 garlic clove, peeled (I modified to 2 garlic cloves)
1/4 cup fresh parsley leaves, chopped
2 slices whole-wheat bread (I used my GF bread, and toasted it a little in the oven first)
1/4 cup grated parmesan cheese
2 tablespoons olive oil
1/4 teaspoon kosher salt
freshly ground black pepper
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds fish (4 pieces)
4 teaspoons Dijon mustard

 

Method

 

Heat oven to 400º F.
Lightly coat a medium baking dish with vegetable cooking spray.
Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

I whipped this up last night for dinner, and it was so delicious!  Might be a nice addition to your Thanksgiving dinner. I highly recommend.

Ingredients:
6 lb sweet potatoes
1 stick (1/2 cup) unsalted butter, melted
1/2 cup heavy cream, warmed
2 tablespoons pure maple syrup
1 teaspoon salt
1/2 teaspoon black pepper

Method:

Preheat oven to 400°F.

Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.

Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in butter, cream, syrup, salt, and pepper. 

{from epicurious}

(Note: I just baked the potatoes, mashed them, then added a splash of whip cream, a bit of margarine, and some maple syrup without measuring. Then threw it into a casserole dish to keep warm in the oven while the rest of dinner cooked. It turned out really nice and fluffy!)

These mini frittatas are super easy and yummy- great for a simple, but impressive brunch. I think the recipe lends itself well to customizing it to your tastes. Enjoy!

Ingredients:
1 cup broccoli florets, chopped
1/4 cup red onion, finely chopped
4 tbsp sun dried tomatoes, finely chopped
7 eggs
3/4 cup milk
2 cloves garlic, minced
1/4 cup dijion mustard
salt and pepper
1/2 cup cheese, shredded

(For fewer frittatas, reduce ingredient amounts and just partially fill the empty cups of the muffin tin with water)

Method:
1. Preheat oven to 350 degrees and grease a muffin tin.
2. Divide the broccoli, red onion, and sundried tomatoes equally among the cups.
3. Whisk the eggs with milk, garlic, dijion, salt and pepper.
4. Pour an equal amount of egg mixture into each filled cup.
5. Bake for 15 minutes, then top each cup with some grated cheese, return to oven and bake for an addition 8 to 10 minutes.
6. Let stand for 2 minutes, then run a knife blade around the edge of each frittata before removing from pan. Serve with salad greens or other yummy brunchy foods :)

 

 

A new favorite! This recipe is so light and yummy, great served with

Basmati rice.

Ingredients

4 15x15-inch squares parchment paper

4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)

12 fresh tarragon leaves

2 tablespoons butter, cut into 4 pieces

1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces

4 tablespoons orange juice

Method

Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.

Bake fish packets 17 minutes. Slide packets onto plates and serve.

{via Epicurious}

Now that the weather is getting warmer, I thought I would share one of my favorite summery side dishes. Enjoy!

Ingredients:
1 cup water
1 cup orange juice
2 tsp grated orange zest
1 tbsp olive oil
Salt to taste
1 cup basmati rice
1/2 cup roasted cashew pieces
1/4 cup chopped yellow peppers
1/4 cup chopped red peppers
3 scallions, minced
1 tsp salt
Freshly ground white pepper to taste
1 (8-oz.) can mandarin orange segments drained well

Method:
1. In a 2-qt. sauce pot, bring the water, orange juice, orange zest, olive oil, and salt to a boil, and stir in the rice. Cover the sauce pot, and simmer the rice for 25-30 minutes, until the rice is cooked through and the liquid has totally evaporated.

2. Empty the orange rice into a large mixing bowl and add the cashew pieces, peppers and scallions.

3. Just before serving, season the rice with the salt and white pepper and add the drained mandarin orange segments to the rice, folding them in gently to prevent the oranges from breaking.

{recipe and photo via Canadian House and Home}

Kale Chips

I consider myself somewhat of a chip connoisseur (read: chip addict), so when I came across this recipe for Kale Chips that promised to be a salty alternative to real chips, you better believe I was skeptical. I would have normally just passed by this recipe, but I had a large bunch of kale slowly deteriorating in my fridge, so I thought I would give it a whirl. And I was pleasantly surprised!

Now in my books, these can't be categorized as "chips", but they are a healthy light salty snack that might help curb your salty cravings. Even my picky husband ate some!

Ingredients:
1 bunch kale
1 tbsp olive olive
1 tsp sea salt
Parmesan cheese to sprinkle on top (optional)

Method:
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
2. Tear kale into bite size pieces, removing from thick stem (wash and thoroughly dry)
3. Place on baking sheet in single layer and drizzle with olive oil, and sprinkle with sea salt and Parmesan cheese.
4. Bake for 10-15 minutes until edges are brown and crispy (but not burnt) and enjoy!

{photo and adapted recipe from the Zoe Blog}

I made this dinner for friends the other night, and it was a hit. It looks fancier than it really is, and it is super yummy! So if you are looking for something new to do for a chicken dinner, I suggest this recipe.

Ingredients

4 shallots, thinly sliced

10 bacon slices (about 1/2 pound)

4 skinless boneless chicken breast halves (about 1 1/2 pounds total)

Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)

6 Tbsp grated Parmesan (about 1 ounce)

1 Tbps olive oil

1 clove of garlic, minced

1/3 cup dry white wine

2 Tbsp unsalted butter

1 1/2 Tbsp flour

1 1/4 cups chicken broth

1/4 cup heavy cream

Method 

1. Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 350°F.

2. Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.

3. Bake chicken for 25-30 minutes. When cooked, remove chicken from oven and cover with aluminum foil to keep warm.

4. To make the sauce, add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.

{photo and recipe from Simply Recipes}

Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
(optional addition: chopped green pepper or other veggie)
2/3 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
1 pound penne pasta (or pasta of choice. I used brown rice pasta)
1 cup freshly grated Parmesan cheese

Method
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes.

Add cream and simmer until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.

Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

{via epicurious}

Ingredients:
1 packages (thawed) frozen spinach
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each)

Method:
1. Heat oven to 350 degrees. Squeeze spinach of all excess liquid. Set aside.
2. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
3. Add ricotta; stir to combine. Season with salt and pepper.
4. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.
5. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

This soup was delicious! So nice on this cold blustery day. I took the less healthy route and made it with cream instead of tofu, but I have included both options to tickle your fancy.


Ingredients:
1 medium head broccoli, cut into small florets
2 T butter
1 large potato, peeled and cut into 1/2" cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
3 cup chicken or vegetable stock
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
2 cup coarsely grated sharp Cheddar cheese
1 cup light cream
OR
1 cup soy milk (or skim)
6-7oz firm tofu (apx 1/2 block)

Method:
Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c stock, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add cream and Cheddar, stirring to melt. (Or add skim milk instead of cream)

Transfer 3 c soup to a blender, {add tofu if you choose (this may need to be done in 2 batches)}. Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper.
{photo/recipe from fresh365 and adaptations from epicurious}

Made this last night to have for my lunches this week. It is very tasty and can be easily modified to suit what you have in the pantry.

Ingredients:
4 large sausages, preferably hot Italian
4 ripe but firm tomatoes (quartered) or pint of cherry tomatoes (halved)
2 peppers, preferably different colours, halved
3 tbsp (45 mL) olive oil
2 cups (500 mL) orzo or uncooked rice, or quinoa
1 head broccoli, cut into small florets
1/4 cup lemon juice
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) each chopped fresh dill and basil or 2 tsp (10 mL) dried basil and 11/2 tsp (7 mL) dried dillweed
3 green onions, thinly sliced

Method:
Preheat oven to 400 degrees. Place tomatoes and peppers on baking sheet and drizzle with olive oil. Bake until roasted approx 45mins. Grill sausages on barbeque or pan fry.

Meanwhile, boil orzo, rice or quinoa following package directions. Two minutes before orzo is cooked, stir in broccoli. Drain and turn into a big bowl. In a small bowl, whisk 2 tbsp (30 mL) each oil and 1/4 cup lemon juice, ½ tsp (2 mL) each salt and pepper. Stir into orzo mixture. Chop grilled tomatoes and peppers. Slice sausages. Prepare herbs and onions. Stir all into orzo. Taste. Add more juice and salt if needed. Delicious warm or at room temperature. Will keep overnight in the refrigerator.

{via chatelaine}

This is my all time favorite pasta dish, and it just happens to be super easy too!
Roasting tomatoes brings out their rich flavour, and the harshness of the garlic mellows during roasting making it a delicious yet simple combo. Top it all off with a generous heap of shaved parmesan and you've got a winner! This recipe is very flexible – I now use brown rice pasta and just wing it with the other ingredients. Hope you enjoy it too!

Ingredients:
4 cups cherry tomatoes
12 cloves garlic, halved (minced)
1/4 cup olive oil
1 tsp dried basil
1/4 tsp salt
1/4 tsp  hot pepper flakes
1/4 tsp pepper
1 lb buccatini (or spaghetti) pasta
1/2 cup Parmesan cheese

Method:
1. In metal pan, toss together tomatoes, garlic, oil, basil, salt, hot pepper flakes, pepper
2. Roast in oven at 400 degrees until tomatoes are shriveled and garlic is tender (~30 mins)
3. Meanwhile cook pasta until al dente, drain and return to pot. Add tomato mixture and toss to coat. Serve sprinkled with parmesan cheese.

Christmas Baking

Every holiday season, my mother would make the same holiday cookies and treats in large batches then freeze them so they would actually last until Christmas. My dad, sister and I would inevitably get frost-bitten fingers from sneaking so many treats out of the deep freeze. To me, Christmas isn't the same without shortbread cookies, peanut butter balls, peppermint bark, butter tarts and nanaimo bars. And to this day, I still prefer them all in their frozen form. However, now that I am trying to be gluten free, it means that I am going to have to find some alternatives to these... for now though, at least I can still have the peanut butter balls!

Mom's Peanut Butter Balls
Ingredients
1 cup peanut butter
1 cup icing sugar
1/2 cup fine chopped walnuts
1/2 cup rice crispies, crunched
6 squares semi sweet chocolate
1 tbsp butter

Method
1. Mix peanut butter, icing sugar, walnuts, and rice crispies. Chill for 15 minutes.
2. Melt chocolate and butter over hot water (dutch oven)
3. Roll dough into balls and dip into melted chocolate
4. Chill on wax paper

This is a yummy chicken recipe that is easy to make with ingredients that you will likely have on hand. Nothing fancy, but tastes delicious!


Ingredients
1/4 cup pure maple syrup
2 tbsp grainy dijion mustard
2 tbsp minced fresh dill (or 1/4 tsp dried dill)
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp lemon zest
1 tsp minced garlic
1/4 tsp each salt and pepper
4 boneless skinless chicken

Method
1. Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a baking dish that is just large enough to hold the chicken in a single layer. Pour marinade over chicken and turn to coat. Cover with plastic wrap and refrigerate at least 1 hr.
2. Preheat oven to 450 degrees. Remove plastic wrap ad place dish in middle of oven. Bake uncovered for about 35 mins until chicken is cooked.
3. Spoon sauce from bottom of pan over chicken and serve immediately.

{found on the simple celiac}

 
Ingredients:
1 large sweet potato, peeled, diced
1 large red pepper, seeded, diced
1 large yellow pepper, seeded, diced
1 med red onion, chopped
1 med zucchini, chopped
1 large portobello mushroom, chop
1 can chickpeas, drained
2 tbsp olive oil
1 tbsp basalmic vinegar
2 tsp minced garlic
1 tsp dried rosemary
1/4 tsp each salt and pepper
1/2 cup feta cheese or 1/3 cup parm
1/4 cup fresh basil or mint, chopped

Method:

1. Preheat oven to 450 degrees.
2. In a large bowl, toss together all vegetables, chickpeas, olive oil, balsamic, garlic, rosemary, salt and pepper. Spread vegetable mixture in a large roasting pan that has been sprayed with cooking spray. Roast for 25 mins, stirring once or twice, until veggies are tender.
3. To serve, combine hot veggies, couscous, feta, and basil in a large serving bowl and toss well. Add a bit more fresh pepper to taste. Mix with cooked quinoa.

Creme brulee is my husband's favorite dessert. If a restaurant is serving it, no matter the flavour, he will order it. Even though I was hosting "ladies night" last night, I really made the dessert for him :)

It is very easy to make, and it was hit with hubby and the ladies! The only tricky thing is you need the little ramekin dishes to make them in. And if you do not have a blowtorch, you can put the desserts under a broiler until caramelized (a few minutes).

Ingredients:
1 large lemon
3 cups heavy cream
About 10 tablespoons sugar
6 large egg yolks
1/2 teaspoon vanilla

Method:
1. Put oven rack in middle position and preheat oven to 325F.
2. Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
3. Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
4. Arrange ramekins in a roasting pan and bake in a water bath (water halfway up the ramekin) until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.)
5. Sprinkle about 1 teaspoon sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

I served mine with fresh raspberries on top- yum!

{recipe found on epicurious}

  
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared last night at supper. We found the dill really added a nice flavor!

Ingredients
1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill

Method
Preheat oven to 375°F with rack in middle.
Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

{From epicurious }

I found this yummy soup recipe over on a lovely blog called Everyone Likes Sandwiches. It was very easy to make, and I have enough to last me a week of lunches! Since I am avoiding gluten, I made my soup with quinoa and chickpeas.

Ingredients:
3-4 c  water + stock cube, or your favorite flavourful stock
1 c   couscous, quinoa, millet, orzo or a drained can of chickpeas instead or a mix of everything
2     shallots, chopped
3     cloves garlic, minced
4     kale leaves, chopped
2     roasted peppers, diced
1/4 c frozen corn
a few dashes of hot sauce
salt & pepper to taste

Method:
In a medium sized pot, bring water (+ cube) or stock to a boil. Add in grains/pasta/beans along with garlic, shallots and kale. Lower heat and cover for 15 minutes. Add in peppers, corn and hot sauce along with some salt and pepper to taste.