Summer Garden Pesto Stirfry

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By Corinne

This is a bit of a garden miscellany recipe that will work with whatever fresh veggies you have, in basically any amounts that you have them! Don’t have snow peas? Use snap peas instead. No chard? Try kale or spinach. No garlic scapes? Use some fresh garlic at the end- or if your pesto is quite garlicky, pass on the garlic altogether! You can serve it on it’s own finished with a drizzle of balsamic as a side dish, served on top of rice, or mixed into pasta.

 

Time: about 15 minutes

You will need: some mix of the following, though substitute according to availability!

  • about 10 oz, 300g cherry tomatoes *
  • 3-5 leaves of chard
  • small/medium zucchini
  • 1 cup of snow peas
  • a few garlic scapes if you have them!
  • 2-4 tbsp of your favourite jarred pesto
  • 1/4 cup fresh grated asiago or parm
  • drizzle of good quality balsamic to finish
  • 1 tbsp of canola, olive oil or butter
  • rice or pasta for serving if desired

If making rice- prepare first.

Add oil to large pan on medium/high heat. Chop zucchini into thin rounds or half moons. If the peas you are using are large, you can halve them, otherwise leave them whole. Trim flower end from garlic scapes if it seems tough or dry, then give a quick chop into small pieces. Thinly slice chard. Add vegetables to pan in the following approximate order, giving them a minute or two in the hot pan before adding the next ingredient. First tomatoes, then peas, followed by zucchini. When these veg are getting hot and a bit softened and maybe browned, add the scapes. When veggies are done to your taste- I like things more crisp, but to each his own so cook accordingly, add a few tbsp of your favourite pesto and stir until all veg are covered. Add the chard and cook 1-2 more minutes until still bright but softened.

Finish by adding the fresh grated cheese and a drizzle of balsamic.

*note- if your cherry tomatoes haven’t ‘burst’ while cooking (which is fine) be careful when you eat them as they will be hot juicy tomato bombs if you pop them into your mouth whole!

Black Bean Dip

By Corinne

Cilantro seems to be one of those things that people like or REALLY dislike. The people who like it always seem to like it a lot. To me, cilantro tastes fresh and almost a bit citrusy. The people who hate it usually describe it as tasting like soap. That all being said, this black bean dip is for sure for the cilantro lovers! The ingredient list is short, and it’s a nice complement to salsa.

Time: 5 minutes

You will need:

  • 1 can of black beans, drained and rinsed
  • a generous handful of cilantro including stems-see photo below for an idea of how much- you could of course use less if that is your preference
  • 1-2 cloves of garlic
  • juice of two limes

Drain and rinse the black beans. Give the cilantro a rinse, but don’t worry about drying it. Add beans, cilantro, 1-2 cloves of garlic, and the juice of two limes to a food processor and pulse until combined. Serve with bread or tortilla chips, or as a yummy spread on a wrap (think the way you might use hummus). This is fine made the day before, but doesn’t keep well for more than a few days because of the mass of cilantro. I used canned beans, which I usually find salty enough, but if you are using dried beans that you’ve rehydrated, you may wish to add salt.

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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.