SWEET POTATO PUFF PASTRY SAMOSAS with COCONUT CILANTRO CHUTNEY

This is a super easy fabulous appetizer/snack.  Using store bought puff pastry is a perfect shortcut.  You can make it spicy or mild.  I prefer to make it with a kick of course.  Leftovers (if there are any) are a great light lunch.

INGREDIENTS:

For the Samosas:

1 medium sweet potato, peeled and diced small
1 medium sized cooking onion diced
1 cup green peas
1 tablespoon minced fresh ginger
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. cayenne pepper
salt to taste
3 tablespoons of ghee or vegetable oil 
1 tablespoon of fresh lemon juice
3 tablespoons of freshly chopped cilantro
1 package of thawed President's choice puff pastry or Tenderflake (you will need 2 rectangles 12 inch by 9 inch)
1 egg (beaten)

For the Cilantro Chutney:

2 cups loosely packed cilantro
1 whole jalapeno pepper
1 tablespoon lemon juice
2 tablespoons vegetable oil
1-2 tablespoons of shredded coconut
1 tablespoon of minced fresh ginger
salt and pepper to taste


METHOD:

Preheat oven to 400 F.

Line a large baking sheet with parchment paper.

In a medium saucepan add potato and cover with water.  Bring to a boil and cook until soft, about 10 minutes.  Take off the heat add in green peas and let sit in water for about two minutes and then drain. Set aside.

Meanwhile in a frying pan, saute the minced onion in the ghee until translucent.  About 8 minutes.  Add in ginger and garlic. Cook until fragrant, about 1 to 2 minutes.  Add in remainder of spices and toast for a minute.  Stir in the sweet potato mixture, fresh lemon juice and cilantro.  Let cool.

While the filling is cooling, you can start on the Chutney.  In a food processor, add all the ingredients and pulse until your preferred consistency.  Taste and alter any of the quantities of the ingredients to your taste.  The listed quantities are just a rough outline.

To assemble the samosas, remember to work quickly and not over handle the dough.  If it becomes difficult to work with (too soft) just put back in fridge for a few minutes and then continue.

Roll out the dough into roughly 12 inches by 9 rectangle.  Cut the dough into 3 by 3 inch squares.  Place a heaping tablespoon of the filling in the centre of the square.  Foll over into a triangle.  Press the edges together and place on the prepared baking sheet.  Continue until you have used up all the pastry. This recipe makes about 24 samosas.  You may have filling leftover.  Not to worry, see below for a yummy solution!

 

Sparingly, using a pastry brush lightly brush the egg wash on each samosa.  Lastly using a fork, score the edges.  See the picture below.

Pop into the oven for 18 minutes, or until golden brown.   Serve warm with the chutney on the side.

TIPS:

The leftover filling is delicious served the next day as a hash, with a poached or fried egg on top.

SUPER EASY ORANGE CRANBERRY RELISH

This recipe is adapted  from Ocean Spray.  I first tasted this when my friend Susan made it for a wonderful Thanksgiving day dinner. I am sure she makes it for Christmas dinner too.  Once you try this 5 minute Cranberry sauce, I doubt you will ever make another.  It is easy,  fresh, vibrant, sweet  and tart.

INGREDIENTS:

1 small bag (12 ounces) of fresh cranberries, rinsed and drained
1 large organic orange, washed, dried, sliced (seeds and any extra pith removed)
3/4 to 1 cup of granulated sugar (will depend on the sweetness of the orange)

METHOD:

Combine the cranberries, orange and 3/4 cup of granulated sugar in a food processor. Pulse until the desired consistency. It will take only a couple of minutes.  Taste and if necessary add more sugar and give it another quick pulse.  Refrigerate until ready to use.

This recipe will yield approximately 2 1/2 cups.




 

ZUCCHINI and CORN FRITTERS with Grainy Mustard Aioli

I am always looking for zucchini recipes.   These zucchini corn fritters are very tasty. They are great served as a light meal with a salad or as an appetizer. I usually serve them with Aioli but they are also delicious served with any hot sauce. Sometimes I just drizzle them with a little...or a lot of Sriracha sauce.

INGREDIENTS:

For the Fritters:
3 cups of grated zucchini
1/2  cup of corn kernels
2 garlic cloves grated
1/4 cup plus 2 tablespoons of freshly grated Parmesan cheese 
1 large egg, beaten
1/4 cup plus 2 tablespoons of flour
salt and freshly ground pepper to taste
chili flakes to taste(optional)
2- 3 tablespoons of grape seed oil to fry (the amount depends on whether you use a non-stick ceramic pan versus a stainless steel frying pan)

For the Aioli:
1/3 cup of mayonnaise
1 tablespoon of grainy mustard
1 tablespoon of honey
salt, freshly ground black pepper
a pinch of cayenne (optional)

 METHOD:

Place grated zucchini in a colander for about 15 minutes in order to drain out any excess liquid.

In a small bowl,  prepare the aioli by whisking  the mayonnaise, grainy mustard, honey and salt and freshly ground black pepper.  Set a side.

In a large bowl mix the zucchini, corn, garlic, parmesan, egg, flour, salt, pepper and chili flakes.  Heat a couple of tablespoons of the oil in a large frying pan over medium high heat.  Cook in batches by dropping a heaping tablespoon of the mixture for each fritter.  Flatten with a spatula.   Cook for approximately 2 to 3 minutes per side.  Drain on paper towels as you cook.  But only for a few minutes.  Remove the finished fritters carefully to a serving platter.  Serve with approximately one tablespoon of the aioli per two fritters.

 
TIPS:

1.  Do not skip the draining step of the grated zucchini. This is very important, otherwise the mixture will need more flour to absorb the liquid and you will end up with a tough pancake instead of a light fritter. 

2.  The proportions for the Aioli are only a guideline.  Taste and adjust the quantity of each ingredient to your taste.
 
 
  

SUPER EASY STOVE TOP PULLED CHICKEN

This chicken recipe is so quick and easy to prepare.  You just combine all the ingredients, bring to a simmer, cover tightly and put the timer on for 45 minutes.  Voila, dinner is served. I like it served in a brioche bun topped with coleslaw.

INGREDIENTS:

1.7 kg of boneless, skinless chicken thighs
3 tablespoons of olive oil
3 minced garlic cloves
1 tablespoon of smoked paprika
1 teaspoon of cayenne or more depending on your taste buds
1 1/2 cups of your favourite barbecue sauce

 METHOD:

In a large pot, heat oil over medium high heat and saute the minced garlic for 30 seconds.  Add in the rest of the ingredients including the chicken and reduce heat to medium low. Bring to a simmer and then cover with a tight fitting lid.  Simmer for 45 minutes. Or until the chicken is fully cooked and pulls apart easily with two forks. 

Serve over warm brioche hamburger buns topped with your favourite traditional coleslaw.

TIPS:
Leftovers freeze well.


 

SUPER EASY FRESH BLUEBERRY CROSTATA

This recipe is super quick because it is made with store bought puff pastry.  I always keep a box of frozen puff pastry in the freezer for a last minute dessert or appetizer.  This is delicious served warm with vanilla ice cream,

INGREDIENTS:

1 package Tenderflake frozen puff pastry defrosted (397 grams)
18 ounces (1 pound) of FRESH blueberries
1/4 to 1/3 cup granulated sugar (the amount will depend on the sweetness of the berries )
2 tablespoons of corn starch
1 tablespoon of freshly squeezed lemon juice
flour for dusting for preparation
a little bit of cold water to lightly brush on the pastry edges before it goes into the oven
approximately 2 tablespoons of powdered sugar for finishing

 METHOD:

Preheat oven to 375 degrees F.

In a large bowl mix the fresh blueberries, cornstarch, sugar and lemon juice .

Have a large cookie sheet handy. Cut a piece of parchment paper  the size of the cookie sheet.  Place this on your counter and lightly flour. Place the two squares of puff pastry on the paper.  Lightly flour a rolling pin.  Pinch the two squares together to form a seam and then roll out the dough to a large rectangle.  Work quickly to avoid the pastry from warming up.

 

 Place the berries in the center of the rolled puff pastry.  

Pleat the pastry as you fold up the sides. Lightly brush the folded pastry edges with cold water. Carefully transfer the parchment paper with the torte to the large cookie sheet.

Bake for 30 to 35 minutes, until the crust is a light golden brown.  Dust with powdered sugar.  Serve warm with freshly whipped cream or vanilla ice cream.


TIPS:

To avoid a soggy crust keep the thawed dough in the fridge right up to the very minute that you are ready to roll it out.  Work quickly so that the dough doesn't warm up too much.  This will ensure a crisp and tender crust.
 


 

SUPER EASY OVEN ROASTED HALIBUT with POTATOES, ZUCCHINI and KALAMATA OLIVES

This is a delicious quick one pan meal.  I serve this family style and everyone digs in.  It is perfect for a weeknight dinner.

INGREDIENTS:

2 pounds of wild Alaskan Halibut  (will serve 6 to 8 people or leftovers)
3 cups diced potatoes
2 cups diced onions ( 2 medium size cooking onions)
2 cups diced zucchini
2 tablespoons of tomato paste
3 minced garlic cloves
2 bay leaves
3 tablespoons extra virgin olive oil and extra to drizzle on the fish
2 tablespoons butter
10 Kalamata olives
1/4 cup of a light crisp tasting white wine (such as a Pinot Grigio)
salt
white pepper or freshly ground black pepper
hot pepper to taste  (optional)


METHOD:

Preheat oven to 400 degrees Fahrenheit.

In a large oven proof pan heat up 2 tablespoons of extra virgin olive oil and butter.  Saute potatoes and onions  (salt to taste at this point) until potatoes are soft.  This will take about 10 to 14 minutes. 









Add in zucchini and saute for 2 minutes. Add in tomato paste, garlic, pepper, bay leaves and Kalamata olives.  De glaze pan with 1/4 cup of white wine.  

Place fish on top of the bed of sauteed vegetables. Drizzle extra virgin olive oil over fish and salt and pepper to taste.  

Pan goes in oven until fish is cooked to your liking.  It doesn't take very long, approximately 25 minutes, depending on the thickness of the fish.  Take out of oven, cover loosely with foil and let sit for 5 minutes before serving.

I like to serve this family style in the middle of the table.  But be very careful the pan is extra hot.

TIPS:

1. You can substitute any other white fish in this dish.  


 

GRILLED EGGPLANT with fresh BASIL VINAIGRETTE

A very easy and tasty way to prepare eggplant.  We love it as a side dish, part of an appetizer, or as a main meal. The eggplant is delicious in a sandwich served with either other grilled vegetables, cheese, charcuterie or grilled chicken.  The combinations are endless. 

 INGREDIENTS:

2 large eggplants, sliced 1/4 inch thick
grape seed oil to drizzle on eggplant before grilling
extra sea salt  

For the dressing:

1/3 cup extra virgin olive oil
4 tbsp red or white balsamic vinegar
1 tsp. grainy mustard
1 minced garlic clove
salt and freshly ground black pepper
1/4 cup of chopped fresh basil

METHOD: 

Salt the eggplant slices and let them drain in a colander.

Preheat the grill to medium high.  

Using a whisk, combine all the ingredients for the vinaigrette.

Rinse the eggplant and pat dry.  Brush grape seed oil on both sides of each slice. Grill turning often until the eggplant is soft and cooked through.  Once they are cooked arrange on a large baking tray. If you are doing this in batches, be sure to keep the cooked slices warm.  Drizzle the vinaigrette over the warm slices brushing evenly on both sides and transfer to a serving dish.

TIPS:
  
Salting the eggplant slices before they are cooked, removes some of the bitterness.  When I am in a hurry, sometimes i just skip this step.  But be aware that the eggplant will definitely be a bit more bitter.

I recommend that you drizzle the vinaigrette while the eggplant is still warm. This allows for better absorption of flavour. 

This vinaigrette is also delicious with many other grilled vegetables, such as Portobello mushrooms, zucchini, peppers, asparagus and tomatoes.

You can substitute the regular eggplant with Sicilian eggplant, Asian eggplant and baby eggplant.
 

  


 

 

EASY WHITE BEAN and BASIL SPREAD

This bean spread is so delicious and incredibly easy to prepare.  It is great served on warm or cold crostini, as a sandwich spread, or as part of a salad.  You don't even need a large food processor to make this.  The listed quantity of ingredients fits perfectly in a handy mini food processor.  How easy is that?

INGREDIENTS:

1 can drained and rinsed white kidney beans (540ml)
1 garlic clove (size depends on your own preference)
3 tablespoons of freshly squeezed lemon juice
a handful of fresh basil
4 teaspoons of  extra virgin olive oil
salt (optional)
a pinch of cayenne (optional)
extra virgin olive oil to drizzle over the prepared spread
minced or chopped basil for garnish


METHOD:

Put all ingredients into a mini food processor.  Pulse until your desired consistency.  Spoon onto your serving plate, or bowl and drizzle with a little extra virgin olive oil and minced basil for garnish.

 






 
 

HONEY BALSAMIC ROASTED CHICKEN THIGHS

I always need to double this recipe if I am hoping for leftovers! This is a very easy and quick weeknight chicken dish because other than the chicken thighs it is made with pantry staples.  Serve with any grain/rice and vegetable of your choice.

 INGREDIENTS:

14 boneless, skinless chicken thighs
3 tablespoons of honey
2 tablespoons of balsamic vinegar
2 tablespoons of grainy mustard
2 tablespoons of olive oil
2 tablespoons of powdered garlic or 1 1/2 tablespoons of freshly grated garlic
1 teaspoon of kosher salt or the amount you prefer
1 teaspoon of dried rosemary (crush with your fingers to release the oils)
freshly ground black pepper to taste 


 

METHOD:
Whisk all ingredients together to form a nice thick marinade.

Pour the thick delicious marinade evenly over the chicken thighs, then stir until completely covered.  Let chicken thighs marinate for 15 to 30 minutes while you preheat oven to 400F.

Then spread chicken thighs on a cookie sheet covered with parchment paper.  Season with additional salt and pepper if desired.
Pop in oven for 40 to 45 minutes (depending on the size of the chicken thighs).  Do not turn.  Check after 30 to 35 minutes.  If the chicken thighs need more browning (this will depend on how much liquid the thighs release) increase oven temperature to 450 for the last 5 minutes of cooking. Once they are cooked flip each piece of chicken over so that the top becomes covered the sticky sweet and sour delicious glaze.  Take it the pan out of the oven and cover loosely with aluminum foil for 10 minutes before serving.

 
TIPS:
Play around with the ingredient proportions.  You might prefer more or less garlic, or more or less honey.  Sometimes I even leave out the rosemary.   I just wing it each time!  Enjoy!
 

 




 




  

SUPER EASY CARROT CAKE with CREAM CHEESE ICING

This is my favourite carrot cake recipe.  It belongs to my dear friend Janet, who has given me permission to blog it.  I decided to decorate it with toasted shredded coconut. Yum!

INGREDIENTS:

For the Cake:

1 1/2 cup sugar
1 1/2 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
3 cups of loosely packed finely grated carrots
1/4 cup chopped toasted walnuts (optional)
1/4 cup of toasted shredded unsweetened coconut to decorate (optional)

Frosting:

8 oz. cream cheese at room temperature
2 cups powdered icing sugar
1/4 cup softened butter
2 teaspoons vanilla


METHOD:

Preheat oven to 350 degrees F.
Grease an angel food baking pan.
Sift dry ingredients in a bowl and keep aside until ready to use.

Combine and beat sugar and oil.  Add eggs one at a time, beating well after each addition.  Add in dry ingredients and beat until it is just blended.  Fold in carrots.  Pour into the prepared angel food pan.  Bake for 45 to 55 minutes.
Let cake cool completely before icing.

Frosting:

Use an electric mixer fitted with whisk attachments to whip frosting ingredients until frosting is light and fluffy.









It is easier to frost cake with an offset spatula rather than a flat spatula.

 














To decorate simply sprinkle toasted coconut over the top of cake.

TIPS:

1. When baking, it is important to measure ingredients properly and accurately. Always use correct measuring cups and spoons. Use dry measuring utensils for powders and semi-solids (flour, sugar, grated carrots). Use liquid measuring cups for wet (oil).
2. When measuring flour, spoon flour into measuring cup rather than pouring. Level off with a knife or flat edge. Do not shake or tap cup before leveling off.  Do not use measuring cup to scoop the flour directly out of flour container. Even just a bit extra flour will make the cake dense.
3.  If you notice the cake starting to over-brown before it is cooked through, cover loosely with foil for the remainder of the cooking time.
4.  Cooking times are dependent on the size of the pan that you use. The bigger the pan, the less cooking time. This is because the depth of the batter will be more shallow. 

 
  


  

EASY RED LENTIL DAHL with BUTTERNUT SQUASH

This is a delicious appetizer served with warmed naan or as a meatless main dish served over Basmati rice.

 INGREDIENTS:

1 cup dried red lentils, rinsed and drained
1 1/2 cup vegetable broth or water
2 tablespoons of butter
1 tablespoon of extra virgin olive oil
1 medium sized onion, chopped finely
2 garlic cloves, minced
2 tablespoons of grated fresh ginger root
2 tablespoons of your favourite curry powder
salt to taste
freshly ground black pepper to taste
1/2 teaspoon of Garam masala
3 cups of diced butternut squash
1/2 to 1 cup of green peas
1 1/2 cups of coconut milk
1/4 cup chopped fresh cilantro


Serve with Naan or Roti or Basmati rice 

Makes approximately 4 servings as a main meal.


METHOD:

In a large deep frying pan (with a lid), melt butter and oil over medium heat.  Saute onion until it is soft.  Add garlic, ginger, curry, Garam masala, salt and pepper. Saute until fragrant, about 1 minute. 
Add drained and rinsed lentils, squash, peas, water or broth and coconut milk. 

Bring to a simmer and stir often to prevent the lentils from sticking to the bottom of the pan. Cover with a lid and simmer for 25 to 30 minutes, stirring often.  If you prefer the dahl to be thick, leave the lid slightly ajar, do not completely seal.

Once it is ready, sprinkle with chopped fresh cilantro and serve.


TIPS:

I like serving this family style, right from the pan!