Quinoa and Goat Cheese Salad with Orange Ginger Vinegrette

By Corinne

I haven’t quite managed to jump on the quinoa bandwagon, but have discovered that I do prefer the red quinoa to the white variety. It seems to have a little more flavour than the white variety and it cooks up exactly the same. This is a healthy and filling supper salad. It’s even better if you make the quinoa and dressing the day before and it has a chance to really soak in, which means it makes for amazing lunch the next day

Serves: 4

You will need:

  • 1 cup red quinoa
  • 1 3/4 cups water (I use a little less water because it’s going to absorb some of the dressing later)
  • 1/2 tsp salt
  • 1 crispy apple (I used Red Prince variety)
  • 3/4 cup of pepitas
  • goat cheese- I’m not putting an amount because I like a lot. Full disclosure, I even added a few more chunks after I took the photo.
  • salad greens of your choice
  • Not pictured – but some slices of cucumber also work well with this dressing

For the dressing:

  • 1/2 cup orange juice
  • 1/2 cup olive or canola oil
  • 1/4 cup apple cider vinegar
  • 1 tsp dijon mustard
  • zest of one orange
  • 4 tsp freshly grated ginger (taste, you may want to add more)
  • 3 cloves of garlic minced or pressed
  • Several grinds of fresh pepper and a generous pinch of salt

Before cooking quinoa, give it a good rinse in a fine colander under running water, scrubbing it a bit with your fingers. Cook quinoa in 1 3/4 cup of water, bring to a boil, cover, reduce heat to low for 20 minutes until liquid is absorbed. Fluff and remove from heat- leave uncovered to cool.

While quinoa is cooking, whisk together dressing ingredients.

In a dry pan, toast pepitas over medium heat for 5-10 minutes, shaking the pan every few minutes. You will hear some of them start to ‘snap’ and get a bit brown. They don’t all need to brown, but when they start to smell toasty they are done.

When quinoa is finished cooking and has cooled a bit, add half of the dressing to the quinoa. Let this sit for at least 10 minutes, though this could be done earlier in the day and refrigerated. Let the quinoa cool to about room temperature. (Though if you’ve made it earlier in the day or the day before and it’s cooled completely, that’s great too!)

Slice apple just before serving so it doesn’t brown.

Place salad greens in bowl, add several spoonfuls of the dressed quinoa on top of the greens. Top with apple slices, goat cheese, toasted pepitas and additional dressing.

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Pozole Soup

By Corinne

I first came across pozole at the Gunflint Tavern in Grand Marais MN. I then returned home to spend several hours reading about this delicious soup and about hominy, which I had only vaguely heard of in reference to movies that take place in the south.

If you’re new to hominy, What The Hell is Hominy, Anyway? is a pretty basic primer.

Finding hominy in Thunder Bay turned out to be something of a challenge. It seems like it’s something that’s probably more widely available in larger (or more southern) centers. If you can find canned hominy, I’m sure that would work just as well and be a lot less trouble than using dried. If you’re in Thunder Bay, you can find dried hominy at Renco’s Foods on Court St. They have it at the Bulk Zone too, but it’s sort of ground (maybe what gets used for grits? I have no idea) but that’s not what you want for this recipe.

While traditional pozole generally  uses pork shoulder, making enough soup to use such a large cut of meat would make a lot of soup. I’ve substituted two bone in chops instead. It seems like a lot of traditional recipes also call for tomatillos- which I also had difficulty finding in Thunder Bay (I did find them at the Bulk Zone, but didn’t use them in the recipe)

I make no claims that this is anything like traditional pozole, but it is delicious and worth the time. It also has had the side effect of making me a bit obsessed with hominy.

Time: about 25 minutes prep, 2 hours simmer *see note about hominy prep, if not using canned

Serves: 4 generously

You will need:

  • 2 bone in pork chops (about 500g, about 1lbs)
  • 1 tbsp canola oil
  • 1 medium/large onion diced
  • 1 beer, preferably something Mexican like Corona (omit or use a GF beer for this recipe to be GF -or you could just use broth to deglaze)
  • 4 cloves garlic minced
  • 1/4 cup cilantro finely minced (measure after mincing) plus more for garnish if desired
  • 2 tbsp pickled jalapeños minced
  • 2 cups hominy* canned if you can find it
  • 3 poblano peppers
  • 1 tbsp ground cumin (I always toast and grind mine so it’s more flavourful, you may want to add more if you’re using regular ground cumin)
  • 10 cups water or combination of water and chicken broth (3 tbsp veggie bouillon if using plain water)
  • juice of one lemon
  • lime wedges
  • avocado for garnish if desired
  • Salt and pepper

*If you can find canned hominy, by all means, use that. If using dried hominy, start this recipe the day before by cooking the hominy. I skipped the soaking overnight step and cooked it in the slow cooker on low overnight. It still took until early afternoon before kernels were tender and had popped. I cooked the whole bag of dried hominy and froze what I didn’t use in two cup portions so that I won’t have to do this step again for a while.

In a dutch oven or other heavy bottomed pot, add 1 tbsp canola oil and heat over medium high. Season chops on both sides with salt and pepper, and cook, turning once, until they have some good colour – it doesn’t matter if they are cooked through as they will cook in the soup. When both sides are browned, remove from pot and add chopped onion.

Cook onion for about 5 minutes until translucent. It will probably pick up a lot of colour from the browned bits from the pork chops. Add minced garlic cloves and stir for one more minute. Add the beer a bit at a time, scraping up all the browned bits from the bottom of the pot until you’ve added the whole beer. Return the pork chops to the pot, and add the water/chicken broth.

Add the 1/4 cup minced cilantro, 1 tbsp cumin, 2 tbsp minced pickled jalapeño peppers and two cups of hominy to the pot. Simmer soup uncovered over medium for 1 hour.

While soup is simmering, char poblano peppers. This can be done on the BBQ, in the oven under broil, or in the flame of a gas stove. You want the outside skin to be charred and blackened all over. This took me 20 minutes in my toaster oven on the broil setting. When peppers are charred all over, either toss into a paper bag and close, or put into a bowl and cover with plastic wrap to steam. When peppers are cool enough to handle, peel off skin, chop roughly and add to soup.

After soup has simmered for an hour, remove pork chops and shred the meat from the bone. Discard bone and return meat to the pot. Add the juice of one lemon. Simmer uncovered for another hour.

All of this uncovered simmering is going to cause your soup reduce somewhat and that’s just fine, though you can taste and add more liquid if desired.

Ladle into bowls and garnish with additional cilantro, slices of avocado, a squeeze of lime slice, and cheesy tortillas if desired.

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Steak and Goat Cheese Salad with Balsamic Vinaigrette

By Corinne

I love goat cheese and there is a generous amount of it on this salad – do feel free to cut back to a more reasonable amount. There is a pub in town that serves a delicious goat cheese and steak salad that was definitely my inspiration for this. Making it at home means I can add more cheese and make the dressing exactly how I want it.

Serves: 4 

Time: about 25 minutes – but it depends on how long you let the steaks come to room temperature and how long you let them rest for at the end

You will need:

  • 3 strip loin steaks (you can do one per person if they are particularly small or if you are very hungry – you can also do 2 steaks if you are looking to cut back on the meat portion)
  • Montreal steak spice
  • Worcestershire sauce (gluten free if you use a gf worcestershire – alternatively use balsamic here)
  • 10 oz (284g) salad greens (I used “tender ruby reds”, but spring mix or romaine work as well)
  • 1/2 large red bell pepper, very thinly sliced
  • 1/4 small red onion, VERY thinly sliced
  • a handful of cherry tomatoes if desired. Sometimes I feel them, sometimes I don’t.
  • 250g goat cheese (if you can find it, try ‘Celebrity’ brand – it’s one of the best ones I’ve found in a grocery store. If you live in Thunder Bay, you can find it at Maltese)

For the dressing

  • 1/4 cup balsamic vinegar *
  • 1/4 cup olive or canola oil
  • 2 cloves garlic minced or pressed
  • 1 tsp dijon mustard
  • pinch of salt
  • few grinds of fresh pepper

*as I’ve mentioned in other posts, I tend to prefer my dressings more on the vinegar side. The classic oil/vinegar ratio is 1 part vinegar to 3 parts oil – feel free to adjust this to taste.

Sprinkle steaks liberally with Montreal steak spice and Worcestershire sauce. Allow to come to room temperature – at least 30 minutes, but 45 if you have time.

Whisk together dressing ingredients and set aside.

Slice peppers and onions and tomatoes if using. Divide salad greens among plates, distribute onions and peppers on top of greens and sprinkle with goat cheese. I find raw onion can be quite strong. Slice it very thin, as thin as you possibly can. Give it a taste, the amount  you use is going to depend very much on the strength of the particular onion.

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Grilling the steaks – preheat bbq for 5-10 minutes. Sear steaks- place on grill for 1 minute, close the lid. Flip and place on the other side for 1 minute. Flip again and cook for 10-15 minutes flipping half way through, depending on desired doneness. If you haven’t tried it,  you should start trying the touch test for doneness.  It’s a more reliable test than purely timing, and once you have it down you’re golden. If you have a meat thermometer, you can use that, but it requires you poking the steaks and losing potential juiciness. Allow steaks to rest for 10 minutes before slicing.

Divide greens, vegetables and goat cheese between 4 plates. Thinly slice steak and place on salad. Divide dressing between 4 plates. If desired, add a few more chunks of goat cheese on top of the steaks.

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Creamy Braised Pork Chops

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By Corinne

I don’t have any sort of clever story to tell about these. Suffice to say that the sauce is savory and creamy and the chops end up so tender you can cut them with your fork. You should make them because they are easy and delicious and make amazing leftovers for lunch the next day.

You will need:

  • 4 pork chops (boneless, or bone in, whatever your preference
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • several generous grinds of fresh ground pepper
  • 1/2 tbsp butter + 1/2 tbsp butter
  • 1/2 tbsp canola oil
  • 1/2 onion finely minced
  • 3 cloves garlic minced or pressed
  • zest and juice of one lemon
  • 1 tsp dried thyme
  • 2 tbsp grainy dijon mustard
  • 2 tbsp smooth dijon mustard
  • 1/2 cup dry white wine (I used chardonnay)
  • 1 1/2 cups whole milk

Preheat oven 350F

Mix together paprika, cumin, salt and pepper. Apply to pork chops, ensuring you use it all. In a large, preferably cast iron, but otherwise in an oven safe pan, heat 1/2 tbsp of butter and 1/2 tsp of canola. When melted and bubbly, add pork chops to pan, allowing about 3 minutes for each side until browned- they will finish cooking in the oven.

Remove pork chops from pan and add the other 1/2 tbsp of butter. Add minced onion to pan and stirring for about 2 minutes until slightly softened. It should pick up quite a bit of colour. Add the 1/2 cup of wine to deglaze the pan, scraping up any browned bits. Then add the lemon zest and juice, minced garlic, thyme, mustards and milk. Whisk sauce together and return pork chops to pan. Cover pan tightly with foil and place in preheated oven.

Cook in oven for 1 to 1.5 hours, depending on the thickness of your pork chops. If you are braising for more than 1 hour, at the 1 hour mark remove from oven and flip them over if they are not covered by the braising liquid. If you plan on leaving them in for longer, you may want to add some additional water/wine/or stock as liquid.

The sauce is delicious over rice and goes well with just about any vegetable you enjoy.

Anytime Turkey And Stuffing

By Julie

Time: 90 min

Serves:  6-8 (Or 2 with lots of leftovers)

I love turkey and stuffing so much that sometimes I can’t wait until a major holiday to eat it… but sadly, let’s face it, it’s a lot of work.  Until now.  After a big holiday you will notice all those leftover turkeys will appear in the poultry section, already butchered for you in lovely portions at a reduced price.   I usually grab a couple of breasts, and some drumsticks (that I use for turkey wraps).  You can roast a turkey breast in about an hour, depending on size, and it will taste no different than the one you made a few weeks earlier that was attached to the rest of the bird.

Stuffing can be as easy or as complicated as you want. This one uses day old irish soda bread, but you can use whatever you have, as long as it’s dry. Save the many-ingredient-lots-of-chopping version for your special occasions and make this one anytime.

You Will Need 

For The Turkey

  • 1 turkey breast, about 2 lbs
  • 1 tbsp butter
  • 1 tbsp fresh thyme or 1/2 tsp of dried thyme
  • 1/4 tsp of poultry seasoning
  • salt and pepper

For The Stuffing

  • 2 small or 1 large sweet potato, cubed in 1/2 inch pieces
  • 6 cups of day old bread, cubed
  • 1-2 cups of reduced sodium chicken broth, depending on what kind of bread you are using
  • 1 tbsp of butter
  • 1 tbsp plus 2 tsp of olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 tsp dried sage
  • 1/2 tsp poultry seasoning

 

Prepare The Turkey

Preheat the oven to 350F. The turkey breast should be removed from the fridge 30 min before cooking if you have the chance.  If not, it may take longer to cook the center and the breast might be dry.  Pat the skin dry, and rub it with the butter and seasonings.  Place in a roasting pan on a rack and pop it in the oven.  Roast for an hour and check the temperature.  It should read 178 in thickest part of the breast meat (make sure you are not touching a bone).  Normally for a full sized turkey I would remove it at 170 and let it rest because it will continue cooking, bringing it up a further 10 degrees to the desired 180.  A single breast will not continue to cook very much so it needs to be close to temp before you let it rest.  Let it rest for at least 10 minutes before carving.

Prepare The Stuffing

Heat 2 tsp of olive oil in a dutch oven over medium high heat.  Add the sweet potatoes and cook until they are softened and browned.  Remove from pan.  Add remaining olive oil and butter and reduce heat to medium.  Add onions and celery and cook, stirring often, until softened and onion is translucent.  You may be tempted to do the sweet potatoes and the onions together, but I find that the sweet potato soaks up all the oil and the onions burn.  Add the sweet potatoes back in, the broth, and the spices.  Stir until combined and add the bread, mixing well until you see no dry spots.  I used Irish Soda Bread for my stuffing and it’s very dense.  Because of this I needed more liquid.  If you are using a lighter bread like french bread, you will need less broth or you will end up with soggy stuffing.  There should be a small amount of liquid left in the bottom of the pot after you have stirred the bread in.  If it’s dry, add some more. If there is a quarter inch or more, crank up the heat and evaporate it off on the stove top before putting it in the oven.  Bake covered for 40 min.  If your turkey is taking a little longer than expected, just pull it out of the oven and leave it covered.  Fluff with a fork before serving.

I serve this with a simple salad and cranberry sauce.  This will easily get you to your next big holiday meal without all the fuss and minimal effort.  Who doesn’t love that?

 

Loaded Vegetable Shepherd’s Pie with Leftover Roast Beef

By Corinne

Shepherd’s pie is something I don’t make very often, mostly because I rarely make mashed potatoes, so even more rarely have any leftover mashed potatoes to use for the topping. However, I am the owner of a beautiful deep dish pie plate from Pampered Chef, and felt like shepherd’s pie is something that would suit this dish perfectly.

But, when I went to make it, I only had a couple potatoes, so decided to make a mixed vegetable mash for the topping instead of using just using potatoes. This had the side benefit of being both delicious, and probably more healthy as well.

You will need:

  • 2 cups leftover roast beef
  • 2.5 cups peeled, diced potatoes
  • 2.5 cups cauliflower florets
  • 1 cup chopped parsnip (peeled if desired)
  • 1 cup carrot
  • 1 cup peas
  • 1 cup corn
  • 3/4 cup beef broth
  • 2 tbsp corn starch
  • 3-4 tbsp horseradish
  • 1-2 tbsp butter

Preheat oven 400F

Peel and chop potatoes and parsnip. Cut cauliflower into florets. Put potatoes, parsnip and cauliflower into a pot and just cover with water. Bring to a boil, and cook until vegetables are fork tender.

While potatoes, parsnip and cauliflower are cooking, place 2 cups of leftover roast beef, 1 cup of diced carrot (do quite a small dice to ensure the carrot gets cooked!), 1 cup frozen peas and 1 cup frozen corn into a small casserole dish or a deep dish pie plate. Whisk 2 tbsp of corn starch  into 3/4 cup of beef broth and pour over beef and vegetables.

When potatoes, parsnip and cauliflower are fork tender, remove from stove and drain. Using either a hand or stand mixer, whip vegetables together with 1-2 tbsp of butter and 3-4 tbsp of horseradish until smooth.

Top beef and vegetables with the vegetable mash. Cook in 400F oven for one hour, uncovering for the last half hour so the vegetable mash gets some colour.

 

 

 

Balsamic Chicken and Vegetables

By Corinne

This is a fast, easy weeknight meal that is easily adapted to what you have in your fridge. You an switch up the vegetables to any that you like- for example, snap peas and cauliflower instead of green beans and broccoli. I personally would probably opt out of adding the tbsp of brown sugar- but a slightly sweeter sauce gets better reviews from my favourite taste testers. I know this seems like a lot of balsamic, but between the sweetness added and all of the vegetables, it mellows out and and is not too vinegary.

Serves: 4

Time: about 25 minutes start to finish – though it depends on how you cut your chicken

You will need:

  • 4 boneless, skinless chicken breasts, cut into slices or chunks for faster cooking
  • 2 cups broccoli florets
  • 2 cups thinly sliced carrots (mine weren’t exactly matchstick, I quartered baby carrots)
  • 2 cups green or yellow beans cut into approximately 1″ pieces
  • 1 red pepper, halved and sliced
  • 1 small red onion, halved and thinly sliced
  • 3/4 cup of balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 chili pepper
  • 1-2 cloves of garlic minced or pressed
  • 2 tsp cornstarch
  • 1 tbsp oil
  • salt and freshly ground pepper

Place chicken in a large skillet over medium high heat with a tbsp oil. Season chicken generously with salt and pepper. While chicken is cooking, slice the red onion into half moons. Flip chicken over and add onion to pan.

While chicken and onion are cooking, slice up the rest of the vegetables. By the time you are done, the chicken should be mostly cooked through, though if it’s still pink that’s fine. Whisk together balsamic, honey, brown sugar, garlic, chili pepper and cornstarch and set aside.

If some of your vegetables are in larger pieces (my carrots for example) add them to the pan with the chicken and cover for 3 minutes before adding the more tender vegetables.

Add the rest of the vegetables and cook covered for 3 minutes.

Add the sauce, and cover for 3 minutes. If at the end of 3 minutes, you want the sauce to reduce more, uncover for an additional 1-2 minutes. Taste and add more salt and pepper if needed.

Ta da! You’re finished! If desired, sprinkle with some fresh chopped parsley. This is lovely served with rice if you’re into a carb to soak up the extra sauce.