Chorizo and Chickpea Stew

By Corinne

I actually bought the chorizo with the intent of making something totally different with it. But then the weather turned from crisp and sunny and fall to drizzle and wet snow and I needed soup immediately.

This soup gets a lot of the flavour from the chorizo, so make sure you find a good one that you like.

Time: about 10 minutes prep 45-55 minutes simmer total

Makes: 4 servings

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You will need:

  • 1 onion, small dice
  • 1-2 stalks of celery, small dice
  • 2 cloves of garlic minced
  • 1 can of diced tomatoes (28fl oz/796ml)
  • 1 tsp smoked or hot paprika
  • 1 cup rinsed and drained chickpeas
  • 1 chorizo sausage, sliced into thin half moons
  • 3 cups shredded cabbage
  • salt and pepper to taste

Add onion, celery, and sliced chorizo to a heavy bottomed pot. Add 1-2 tsp of oil or butter if necessary. Cook on medium heat until vegetables and sausage are slightly browed- about 7 minutes.  Add 2 cloves minced garlic and cook for one more minute.

Add the can of tomatoes. Add a can and a half of water to the pot. Add the 1 tsp paprika. and the 1 cup of chickpeas.

Let simmer for 35 minutes (or longer if you have time!  You may need to add more water if you let it simmer longer)

Add three cups of shredded cabbage. Allow to simmer for another 15-20 minutes until cabbage is translucent and softened. Serve with fresh crusty bread.

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Osso Buco

20171015_175758.jpgBy Corinne

Osso buco is is Italian for “bone with a hole”. Traditionally this dish is made with veal shanks, but also works well with beef shanks, or even lamb shanks. It reminds me of beef short ribs, in that it’s a dish that is perfect for company as it looks impressive but is considerably hands off. You can even prep everything the day before, and refrigerate overnight, and just bring your braising liquid to a boil on the stovetop before putting into the oven.

Gremolata is a delightful, bright, garnish that I tend to only make for this dish, but every time I do I think I should use it for other things.

There are a few alterations from this and a more traditional osso buco. I don’t dredge the meat in flour before browning, because I’ve found I always end up with too much burnt flour bits. If you use a bit of oil the shanks will brown up nicely even without the flour. I also skip the step of putting my fresh herbs in cheesecloth- really, it’s pretty easy to remove them at the end of cooking so I find the step of creating a little bouquet garni to be an unnecessary step.

I always save all of the cooking liquid/veg, freeze it in containers and use it as a base for future gravy on days I’ve made something where I want gravy but haven’t made a roast or what not – think poutine 😉

Time: 20 minute prep, 2 hours cook

Serves: 4

You will need:

  • 4 veal or beef shanks
  • 1/4 cup vegetable oil
  • 1 small onion, small dice
  • 1 medium carrot small dice
  • 1 large stalk of celery, small dice
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups of dry white wine, divided (I use chardonnay)
  • 2 cups of chicken or vegetable stock – I used this veggie bouillon
  • 1 large sprig of fresh rosemary
  • 2 large sprigs fresh thyme
  • 2 bay leaves
  • salt and pepper
    For gremolata
  • 3 tbsp fresh parsley minced
  • zest of 1 lemon
  • 1 small clove garlic finely minced

Preheat the oven 300F.

Heat 2 tbsp of oil in a large dutch oven on medium high until almost smoking. Pat shanks dry (they will brown better) and season with salt and pepper on each side. Add shanks to dutch oven, browning on each side- about 2-3 minutes per side. Don’t over crowd your pot or they will steam rather than brown. You may have to do this one at a time depending on the size of your shanks and your pot. Set them aside on a plate. You may need to add the additional oil between shanks.

While browning the shanks, dice onion, carrot, celery and set aside.

When shanks are finished, add onion, carrot, celery to the pot. Cook for a minute or two, and then slowly add 1 cup of wine to the pot to deglaze, scraping up the browned bits from the bottom of the pot. Simmer veg in white wine until wine has almost entirely reduced and been absorbed by the veg.

Add 4 cloves of minced garlic. Stir for an additional minute, ensuring that you do not burn the garlic. Add the two tbsp of tomato paste and stir into the vegetables. Add the other cup of white wine, and 2 cups of chicken or veggie stock. Add the sprigs of rosemary and thyme and then put the shanks and any juice on the plate back in the pot. Your shanks should be mostly submerged in liquid, but if there are a few bits sticking out that’s ok. Place lid on pot and place in oven on middle rack.

After 1 hour, remove from oven and move shanks around ensuring that any bits that were above the liquid are now under it. Return to oven for one more hour.

For the gremolata, finely mince 3 tbsp fresh parsley, mix with zest of one lemon and one small clove of garlic finely minced and set aside until ready to serve.

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When shanks are done (they should be very tender) remove from oven. Remove sprigs of thyme and rosemary. Remove bay leaves. Serve over risotto. At this point, you can either spoon over some of the cooking liquid and veg as is, or you can use an immersion blender and blend into a smoother gravy.  Garnish with gremolata. Don’t forget that the bone marrow is supposed to be the most delicious part!

Caprese Chicken with Balsamic and Red Quinoa

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By Corinne

Summer is the season for tomatoes and basil and caprese everything! While we are heading into fall here, my basil plants growing out on my deck are still doing well, though I think this meal will probably be the last harvest I get from them.

Chicken breasts these days seem obscenely large. If you’re using gigantic ones, half is certainly enough for a serving.

Time: 30 min or less

You will need:

  • 1C red quinoa
  • 2C chicken or vegetable broth or bouillon
  • 2 large chicken breasts, halved, or 4 small chicken breasts
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • salt and pepper
  • 3C cherry tomatoes halved
  • 3 cloves garlic minced or pressed
  • 1/2- 3/4C balsamic vinegar
  • 1/4 cup fresh basil chopped
  • 4 generous slices of mozzarella

Thoroughly rinse quinoa and add to a medium pot with 2 cups of the broth of your choice. While quinoa is regularly touted as a super food, it’s also super bland, so don’t just cook it in water! Bring to a boil, cover and reduce to a simmer. It will take about 20 min to cook. Stir occasionally. It’s finished when all liquid is absorbed.

If your chicken breasts are quite large, hold flat on a cutting board with your non-knife hand. Using a sharp knife, slice horizontally into two even pieces.

Place chicken breasts in a large frying or sauce pan that you have a lid for. If you don’t have one with a lid, you can probably cheat and place a dinner plate over top. Sprinkle chicken with salt, pepper, 1/2 tsp dried basil, 1/4 tsp red pepper flakes. Cook over medium heat 6-7 minutes on each side until cooked through, then remove from pan.

While chicken is cooking, halve cherry tomatoes. After chicken has been removed from pan, add the cherry tomatoes. Cook for 2 minutes until tomatoes have just begun to soften. Add the 1/4 C chopped fresh basil, 3 cloves of minced garlic, and 3/4C balsamic. Stir for an addition 1-2 minutes.

Add the chicken breasts back to pan, and place mozzarella on top. Cover pan with lid or plate for 2-3 minutes until cheese is melted.

Divide quinoa between 4 plates. Top each with a generous amount of tomatoes and sauce and then with one of the cheesy chicken breasts. Top with additional basil for garnish if desired.

Baked Harissa and Honey Chicken Wings

 

20170923_193853By Corinne

I love chicken wings. They are one of those things that I can somehow manage to keep eating far past the point where I should have stopped. These wings are spicy and a bit sweet. Both the spiciness and the sticky sweetness can be easily altered to taste.

Time: 1 hour

Makes: 2lbs chicken wings

You will need:

  • 2lbs chicken wings
  • 1 tbsp harissa spice*
  • 2 tbsp honey

Lay wings in a single layer on a stoneware baking pan, or on a cookie sheet lined with parchment paper. Sprinkle harissa spice over top, then flip wings and sprinkle remainder of harissa spice on the other side.

Bake in a 400F oven for 45-55 minutes, flipping every 15 minutes.  Remove from oven and drizzle 1 tbsp honey over wings, flip and drizzle with remaining honey. If you like them sweeter and stickier, use more honey. Return to oven for 5 more minutes.

*I’ve been using the PC brand Harissa Spice Blend. I would say it’s fairy spicy, but 1 tbsp over 2lbs of wings results in no more than sort of a ‘medium’ spice level. You can of course increase this to taste!

Layered Zucchini Bake

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By Corinne

Zucchini is one of those vegetables that I only eat in the summer when it’s in season. It’s called summer squash for a reason!

I like to use yellow and green zucchini for this as I just think it looks prettier 🙂 You can of course use whatever colour you happen to have on hand, it makes little difference in taste.

I usually do this in the amount listed below, however, in the photos I had halved the recipe since I only had 2 zucchini.

Serves: 4-6 as a side

Time: 15 min prep, about 35-45 minutes cook

You will need:

  • 1 tbsp butter
  • 1 large onion diced
  • 1-2 cloves of garlic minced or pressed
  • 4 medium zucchini
  • 10 slices of prosciutto
  • 1 tbsp fresh rosemary minced
  • 3/4 cup chardonay
  • 1/2 cup of fresh parmesan or asiago cheese

Preheat oven to 350F.

Heat the butter in a skillet over medium heat. Add diced onion and cook until softened- about 5 minutes. Add the chardonnay and reduce by half. Add the minced garlic and rosemary.  Add half of this to a 9 inch baking dish.

Cut the ends off of the zucchini and slice lengthwise about 1/4 inch thick.

If using both green and yellow zucchini, place a slice of each, and then half a slice of prosciutto. Continue in this manner until all zucchini and prosciutto are used and your pan is full. Put the rest of the onion/wine/herb mixture on top.

Bake in preheated oven for 30 minutes. At 30 minutes, remove from oven, testing doneness with a fork. I like my zucchini to stay fairly firm, but you may wish to bake for an additional 10 minutes before adding the cheese. Add the cheese for the last 10 minutes of cooking, if needed you can put the oven on broil for the last minute or two to brown them up.

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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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