Roasted Fiddleheads with Garlic and Parmesan

By Corinne

Fiddleheads are a special spring treat. They require some work and a bit of prep, but it’s extra satisfying eating something that you’ve collected yourself. This recipe is a delicious side for anything you’ve made on the bbq.

As with anything collected from the wild, it’s important to be able to properly identify what it is you are picking. There are photos and some tips here, as well as preparation instructions.

Fiddleheads need to be thoroughly washed and require boiling before cooking by another method- again, see this post for details.

Makes: about 3 servings

Time: about 20 minutes- though it depends on if you have already prepped your fiddleheads. If using fiddleheads that are frozen and pre boiled, or fresh prepped and boiled the time is about 20 minutes.

Preheat oven to 450F

You will need:

  • 4 cups of washed and boiled fiddleheads
  • 3 tbsp butter
  • 4 cloves of garlic minced or pressed
  • 1 tbsp minced fresh parsley
  • handful of freshly grated parmesan cheese
  • salt and pepper to taste (I find with the salty cheese I generally don’t add any additional salt- though I do enjoy a generous grind of fresh pepper

Preheat oven to 450F. Melt butter and mix together minced garlic, parsley and butter. Place prepared fiddleheads on a sheet and toss with butter/garlic mixture.

Place in 450F oven for ten minutes. After ten minutes, remove from oven and flip fiddleheads. Sprinkle cheese overtop and return to oven for an additional 5-7 minutes.

Serve with anything you like! If you have leftovers, they are delicious in an omelet the next day 🙂

 

 

Cucumber Tomato Salad with Lemon and Dill

By Corinne

This salad comes together quickly and makes a delicious side. If you’re looking to make it a little more hearty, add some crumbled feta- if you do you should omit the salt until after you’ve tasted it with the cheese as feta is quite salty.

Makes: about 4 side servings

Time: less than 10 minutes

You will need:

  • 1 long English cucumber
  • 2 cups cherry tomatoes
  • 1 large clove of fresh garlic
  • juice of 1 fresh lemon
  • 1 tbsp fresh chopped dill (add more if desired)
  • several grinds of fresh black pepper
  • salt to taste (about 1/4 tsp)

Halve the cucumber and thinly slice into half moons and put in a medium sized bowl. Quarter cherry tomatoes and add to cucumbers. Mince or press garlic and add to the cucumber and tomato. Chop dill and add to the vegetables. Add the juice of one fresh lemon and several grinds of fresh pepper and salt. Stir together. This salad can be eaten immediately, but is best if left to sit at least half an hour before serving in order to let the flavours marry.

 

Avocado Lime Rice

By Corinne

Oh Avocados!

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As the cartoon implies, when you go to buy an avocado, it seems as though they are all either over ripe or hard as rocks. I generally buy them in a bag when the price is right, and of course, they all seem to ripen at exactly the same time, leaving me needing to use up 4-5 avocados in a short amount of time.

This rice is delicious in a wrap, or with Chipotle Pepper Beef.

Time: about 25 min – 5 min prep, 20 minutes cook

Serves: 4 as side

  • 1.5 cups rinsed brown rice
  • 2 ripe avocados
  • 1/4 cup finely minced cilantro
  • 1 small clove of garlic, minced or pressed
  • juice of one lime (if your lime isn’t very juicy, feel free to use two)
  • half a minced jalapeño

Cook rice using your preferred method. I generally use a rice cooker, but just follow your usual method.

While rice is cooking, remove skin and seed from avocado. To do this, run a knife lengthwise along the avocado through the fruit around the seed. Twist halves apart, and use your knife to knock out the seed. I generally cross hatch it with my knife and then use a spoon to scoop out the flesh, but since you are mashing it you can just take it out in one chunk if you like. Discard skin and seed and place flesh in a bowl. I was going to take photos of this process, but sometimes I don’t feel like re-creating the wheel so to speak. There is a lovely diagram of how to cut an avocado here as well as additional information about them.

Juice lime(s) over avocado. Mince about 1/4 cup fresh cilantro and mince or press clove of garlic. Add to avocado. Use a fork to mash together. Season with a pinch of salt.

When rice is cooked, mix together with mashed avocado mixture. Serve hot.

Party Appetizer Round Up!

by Corinne

Christmas isn’t the end of parties and appetizers, so here’s the round up of the last few weeks if you’re looking for something for a New Year’s party! There’s something here for everyone, whether you’re looking for vegetarian, gluten free, fast and easy, freezer friendly or indulgent deliciousness.

Marinated Feta Dip

Smokey Caramelized Onion Dip

Three Cheese Spinach Dip

Mini Lasagnes

Pears with Prosciutto and Cheese

Caprese Bites

Pesto Tortellini bites

Bacon Wrapped Water Chestnuts

Crispy Wontons with Pork Filling

Antipasto Kabobs with Oregano Marinade

 

 

 

Easiest Scalloped Potatoes

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By Corinne

I love scalloped potatoes, but sort of hate making white sauce for them. While this recipe uses heavy cream, making white sauce uses copious amounts of butter, flour and milk or cream, so I feel like it more or less evens out in terms of fat/calories and being easy and even more delicious means doing it this way wins for me.

These are seriously so easy that there’s no need to save them for a special occasion 🙂 Plus, the sauce thickens to creamy deliciousness without adding flour, so they happen to be happily gluten free.

Cooking time will depend a bit on whether you are using a deeper square shaped 2 quart dish or a shallower rectangular shaped dish. 
You will need:

  • 4-5 medium/large potatoes
  • 1/2 red onion, minced
  • paprika
  • fresh ground pepper
  • about 2 cups shredded cheddar cheese
  • 1 cup (250mL) heavy cream
  • about 1/2 tbsp butter

Pre-heat oven to 350F. Rub butter on a 2 quart baking dish. Finely mince about half of a large red onion, about 1/2 a cup and set aside. Grate about 2 cups of shredded cheese and set aside. Use a mandolin to slice potatoes very thin. I usually leave the skin on as because I hate peeling potatoes and like the skin anyway. This is pretty much the only reason I have a mandolin, and it’s TOTALLY worth it, even though I don’t do scalloped potatoes very often.

Layer two layers of potatoes into dish. Sprinkle with freshly ground black pepper, paprika, about 2 tbsp of minced red onion and a light sprinkle of shredded cheese. Continue layering potatoes, stopping every 2 layers to repeat onion, pepper and paprika. On the final layer, top generously with shredded cheddar cheese.

Drizzle 1 cup of heavy cream over potatoes, cover dish with foil, and bake in a 350F oven until potatoes are tender, 60-80 minutes depending on the size of your dish and the thickness of your potatoes. Broil to finish for a few minutes if a more crispy bubbly top is desired.

Spaghetti Squash with Goat Cheese and Garlic

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By Corinne

I came to spaghetti squash late in life and skeptical of any one who claimed it was ‘just like’ spaghetti. While I quite like it, could possibly even wax poetic about my love of it, I still think it only superficially resembles the pasta it’s named after.

I love this dish as a side for just about anything (pictured here served with veal cutlets), and have also been known to eat it as a vegetarian main served with a nice crusty bread and a salad.

Serves: 4 as a side dish

You will need:

  • 1 medium/large spaghetti squash
  • 2-3 cloves of garlic
  • 2 tbsp melted butter
  • 2 tbsp minced fresh flat leaf parsley
  • about 70g or 2.5oz of soft goat cheese, crumbled

Preheat oven to 350F. Cut stem ends off of spaghetti squash, scrape out seeds (roast like pumpkin seeds if you wish, they are super yummy!) and cut in half length wise.

Place cut sides down on a cookie sheet and place on middle rack in oven for 45min. At 45 min flip over and check to see if strands separate easily from the skin. If they do not, put back in oven for another 15 min (you can leave cut side up). When squash is tender, remove from oven and use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. You can either use the skin as a bowl or put it all into a separate bowl for serving.

Melt 2 tbsp of butter and mix in the chopped fresh parsley. Mince or press garlic into the butter. Give it a good whisk. When squash is finished cooking and you have scraped it into ‘spaghetti’, drizzle with butter/parsley/garlic mixture and sprinkle with goat cheese for serving.

 

Toasted Orzo

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By Corinne

This is a quick and tasty side dish. If you have some fresh herbs, add them at the end when you mix in the cheese. If you’ve been following the blog, you may notice that I often use fresh asiago instead of fresh parmesan. I find it has a similar delicious nutty flavour, but is generally less expensive.

Time: 25 min-  most of this is hands off time.

Serves:2-3 as a side

You will need:

  • 1 cup orzo*
  • 1 1/2 cups veggie broth  or chicken broth
  • 1/2 cup dry white wine (or use 2 cups of broth if not using wine)
  • 2 tbsp butter
  • 1/2 cup fresh shredded asiago or parmeasan

Place butter in a pot to melt over medium heat. When butter is bubbly, add orzo. Do NOT add the broth at this point! Stir pasta in butter for about 3-4 minutes until about half of it has turned brown and toasty looking.

At this point, add the wine and broth of your choice, and cover. Cook about 15 minutes covered, stirring occasionally, until nearly all liquid is absorbed. When liquid is almost all absorbed, remove from heat and keep covered for about 5 min. Stir in shredded cheese and herbs if using and serve.

*if you find this isn’t QUITE enough for you, but doubling would be too much, try 1 1/2 cups of orzo, 3 cups of liquid for a bit more 🙂