Posts tagged ‘recipe’

04.06.2012

Tomato Sauce Challenge 4 & 5: Sloppy Joe & Chili

by marilynk

Hi guys! Long time, no writing. Let’s just say life got away from me a bit. But I’m back and have a few posts queued up!

I actually thought these two had posted before I took my little break. Sorry about that! I’ve combined them into one post so we can move on to current things more quickly. Enjoy!

Sloppy Joe

For the Sloppy Joe, I combined the rest of my sauce with browned ground beef, some shredded carrot and a can of tomato paste. I ate it on a bun (toasted) from Tree Stone Bakery, topped with shredded cheddar cheese. A simple side salad rounded out the meal.

and

Chili

I am not a traditionalist when it comes to chili. My Texan relatives would never acknowledge what I make as chili. That being said, I like mine better. To me, chiliĀ should have lots of veggies and beans in it. Meat in sauce is just…boring.

So. My chili consisted of the Sloppy Joe mix from the night before with the following additions: pre-soaked red kidney beans (1 cup dried) that had been soaked overnight (a can of any kind of bean would work just as well), diced tomatoes (3), and a diced orange pepper. I also added chili powder, garlic powder, and some cumin. I had the chili with Tabasco sauce, shredded cheddar cheese, and a nice thick slice of Prairie Mill sourdough.

Again, I’m sorry for the gap between posts. But as you can see, a jar of pasta sauce can generate a number of different meals and sometimes leftovers don’t have to just be reheated and served. I hope this week’s worth of meal ideas inspires some of you to experiment with your ingredients. If you have another idea for a food challenge, please send it my way!

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22.11.2011

Tomato Sauce Challenge 1: Pasta & Sauce and Spinach & Pomegranate Salad

by marilynk

Ok, so this is the expected way to use the sauce, but I do love my pasta. And this is a great Meatless Monday option if you do that at your house. I did round-out the meal with a salad, so I did do someĀ recipe-writing for all of you!

I took it easy for the first one.

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15.11.2011

Delectable Dinners

by marilynk

Last month, I was invited by my lovely friend Sarah to join a group of ladies to attend (and eventually host) a sort of rotating dinner party. The evenings are called Delectable Dinners and the first two evenings have been full of interesting women, great conversation, many photos of cats, and delicious food. The concept is quite low-key and very flexible to different people’s hosting preferences: the hostess gets to decide if she’d like to cook the full dinner, have a pot-luck, or even go out to a restaurant if that’s more her style.

So far, both Dinners have been pot-lucks and I’ve been really impressed with the interesting dishes these ladies bring. I brought a g-free apple pie to the first dinner (it turned out even tastier than the first one) and my contribution to Sunday’s dinner wasĀ Cumin Seed Roasted Cauliflower with Yoghurt. I stayed true to the recipe this time, but I usedĀ purpleĀ cauliflower from Riverbend Gardens. It was beautiful raw and the purple actually intensified when it was cooked. I quite liked the dish and I’ll definitely make it again, but I was really blown away by the rest of the menu: a guacamole with extra veggies, roasted beet hummus, stuffed mushroom caps, broccoli salad, a quinoa/tomato/parmesan bake, bacon-wrapped pork tenderloing (seriously!), and for dessert? Homemade cinnamon rolls and pavlova. Yeah, we eat like that.

I really love seeing (and tasting!) the creativity of the dishes, but the best part of these evenings is the conversation with a really interesting group of women. Most are people I didn’t know before Sarah’s first dinner and I am really happy to be getting to know such great people.

14.11.2011

October is Soup Month

by marilynk

When autumn hits I crave cozy, warm foods and soup is one of my favourites. There’s just something so appealing about a big bowl of goodness on a blustery day. Soup is also a great way to process some of your harvest bounty for the coming cold months. I generally make big batches and freeze the bulk of it – I’m a big fan of cooking once to eat for a bunch of meals. All of the recipes are basically doubled so there’s enough to freeze. Adjust your amounts accordingly!

This month I made 3 different soups:Ā Roasted Corn and Scallop Chowder, Roasted Tomato and Roasted Garlic Soup,Ā and Quick and Easy Borscht. Everything was made with at least some ingredients from EOGG and the tomatoes came from my parents’ garden. There’s a lot of recipe in this post, so I’ll just get to it:

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13.11.2011

Last Night’s Dinner: Roasted Eggplant with Warm Chorizo Chickpea Salad

by marilynk

A few weeks ago, Adam posted photos of his dinner that had me salivating they looked so good. He kindly passed on the link for the recipe he’d used and I’ve been thinking about it ever since. Yesterday I finally had all the ingredients together, so I made it for dinner and it was delicious! I’m not good at following recipes exactly to the letter, so I made a few minor modifications. This is a seriously delicious, one-dish, hearty autumn meal that I think you should try at your earliest convenience. Thanks Adam and France for this great recipe!

Roasted Eggplant with Warm Chorizo Chickpea Salad (adapted from Beyond The Peel)

  • 1 eggplant (from the farmer’s market – will update with the stall name next week)
  • 4 small chorizo sausages
  • 1 medium onion, quartered
  • 3 cloves garlic, sliced (from EOGG)
  • 3 medium tomatoes, quartered (from M&D’s garden)
  • 5 tiny potatoes (from EOGG)
  • 1 sprig rosemary
  • 2 sprigs thyme (from EOGG)
  • 1 can chickpeas
  • 1 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 tsp Dijon mustard (from The Jam Lady)
  • Parmesan cheese, grated (for serving)

Preheat the oven to 400Ā° F.Ā Slice the eggplant in half, salt the cut sides, and set aside. Remove the sausages from their casings and break up into the bottom of a casserole dish. Add the onion, garlic, tomatoes, and potatoes to the casserole (distributed evenly). Place the rosemary and thyme in the dish. Squeeze the eggplant out over the sink, rinse off the excess salt, and pat dry. Lay the eggplant, cut side down, over the mixture in the casserole dish. Bake for 40 minutes or until the eggplant starts to collapse – stir the mixture once, halfway through the cooking time.

While the salad is baking, put together the vinaigrette by whisking together the olive oil, vinegar, and mustard. When the salad has finished baking, remove the eggplant and set aside. Add the chickpeas and the vinaigrette and toss everything together until well coated.

I eat 90% of my meals at home out of bowls, so I served this by scooping out half the eggplant and topping it with about a quarter of the salad mixture. So good!

10.11.2011

Plum One-Crust Pie

by marilynk

October was a big month for pies. I volunteered to make our family’s Thanksgiving pies (one pumpkin and one chocolate), I made another g-free apple for a pot luck you’ll hear about in a future post, but this one gets to be the October pie: a single-top-crust pie full of juicy and delicious plums.

October 2011 Pie #3: Plum One-Crust Pie (modified from Foodland Ontario)

  • 6 cups plums pitted and cut into eighths (I used a combination of prune plums and round red ones – not sure what the varietal is called)
  • 1/4 cup cornstarch (*Note: I would toss the fruit with flour in a future pie, but not this much. Maybe 1/8 cup?)
  • 1 tsp anise seed
  • 2 Tbs maple syrup
  • 1/2 recipe of Smitten Kitchen’s Pie Crust 102

Beautiful ripe plums!

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07.11.2011

Last Night’s Dinner: Barley Salad & Pear and Cheese Tart

by marilynk

Ok, I’m getting caught up on my October posts still, but I had to throw this one in. This really was last night’s dinner and it is an excellent example of my cooking techniques: kinda inspired and kinda haphazard. I really like both of these recipes and I’ll make both again. One is a super easy, flexible salad that I made up (kinda inspired) and the other is a slightly finicky tart that I wanted to try ’cause I had puff pastry and a pear to use up, but I was missing one of the key ingredients so I substituted and reduced the recipe without a real plan (kinda haphazard).

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06.11.2011

Adventures in G-Free Baking

by marilynk

I have a dear friend who has Celiac Disease, which means she went to a bunch of pot-lucks in August and September where beautiful fruit pies were on offer, but she couldn’t partake. I usually bake gifts for people’s birthday’s so I asked Sarah what kind of pie she would like and she requested apple. I have never explored gluten-free baking before, so I did a lot of internet searching. There were a number of recipes that called for mixtures of flours that I don’t usually keep on hand and some included ingredients, like xanthan gum, that I would have to track down.

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28.09.2011

My Commitment to Pie

by marilynk

I’ve always preferred cake to pie. These are shocking, and sometimes argument-inducing, words to many that I know and love. To me, cake has everything: yummy crumbly cake, delicious and varied fillings (if you want), and an infinite variety of icings (although I am picky about my icings). Pie has great fillings, sure, but I would often leave the crust uneaten – again, sacrilege to the pie-devout.

See, the crust is the crux of the issue. I’ve never made a pie crust that I really liked. The pastry was hard to work with, the rolled dough broke when I tried to move it to the pie plate, and the taste…was never all that good. For a while I used pre-baked pie shells or the unbaked rounds from the grocery store, but the taste still wasn’t great. Better, but nothing that was going to rival a homemade cake.

In July, my friend Nicole gave me this sage piece of advice:

Know when to take good advice...it's a life skill.

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27.09.2011

Harvest Dinner with EOGG

by marilynk

Saturday was EOGG’s AGM and Harvest Dinner. I unfortunately missed the AGM because I got started too late on my baking. But the dinner was one of my favourites from this year. It had everything you want in a good dinner party: interesting, friendly people; good conversation; excellent food; and a beautiful setting.

Getting the water on for corn!

Appetizers, pickles, and sides.

Desserts!

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