Brie and Apple Salad with Cider Vinegrette

By Corinne

This is one of my favourite salads. It comes together quickly, and even though you bread and fry the cheese (just a little bit and it’s totally worth it) I still think it qualifies as a pretty good post-holiday-gluttony supper.

I absolutely adore pomegranate. It has a reputation of being difficult to peel and messy, but really it’s super simple. I was going to take pictures of how I peel it, but here’s a great video instead. You can even be less finicky with cutting off the top than this person is and it will still pull apart beautifully.

Time: 20 minutes or less – tonight I started this at 6 and we were finished eating at 6:30.

Serves: 4 as a light supper salad (I usually do half of this for just two of us)

You will need:

For the salad

  • 2 small heads of romaine, washed, chopped and dried
  • 1 pomegranate
  • 2 small crisp apples
  • 1 7oz (200g) wheel of double cream brie
  • 3/4 cup panko bread crumbs
  • 1 egg
  • 3-4 tbsp canola for frying

For the dressing

  • 2 cloves of garlic, minced or pressed
  • 2 tsp grainy mustard
  • 1/2 cup cider vinegar
  • 1/2 cup canola oil (or olive oil if that is your preference, though I find it is sometimes over powering, especially in a salad like this that has rather delicate flavours)
  • several grinds fresh pepper
  • pinch of salt to taste

Whisk together dressing ingredients and set aside.

Chop, rinse, and dry romaine. Open pomegranate and put all of the arils (that’s what you call the little bits you eat!) into a bowl.

Heat 3-4 tbsp of oil in a small frying pan.

Cut brie wheel into eight equal pieces – two will go on each salad.

Whisk one egg in a small bowl and put 3/4 cup of panko crumbs into a pie plate.

Dip each piece of brie into the egg and then into the bread crumbs, pressing them in and coating each side.

When all brie pieces are ready to go, core apples, halve, and thinly slice. You want to wait until now to do this step so your apples don’t brown before you are ready to serve the salad.

Place 4 slices of brie into the pan, they will only take a few seconds on each side for the breading to brown. Remove and drain on paper towel. Repeat with remaining 4 slices.

Arrange salad on plates- romaine, apple slices, handful of pomegranate arils and then top with two pieces of fried brie. Give the dressing another whisk before drizzling on top.

img_5017

Advertisements

Curried Parsnip and Cauliflower Soup

By Corinne

Lately I’ve been having a bit of an autumn love affair with parsnips. They are one of those vegetables we didn’t eat growing up, so I’ve come to this love rather late in life. At our local market there are a few vendors who sell them but for some reason I’m particularly enamored of these.

img_4414

I don’t even think they’re ugly. They’re sort of adorable. Can vegetables be adorable? Mostly though, they are delicious.

This soup is creamy and smooth, without being heavy. Most of the creaminess comes from the pureed vegetables rather than an excessive amount of cream.

Time: 30-35 min.  10-15 min prep, 20 minutes cook.

Serves: 4

You will need:

  • 1 large onion – diced
  • 2 stalks celery- diced
  • 2 cups parsnip, peeled and diced
  • 2 cups small florets of cauliflower
  • 1 1/2 cups diced potato (I left the skin on mine, whatever you prefer)
  • 2-3 cloves of garlic- minced
  • 1 chili pepper (if desired) minced
  • 7 cups of reduced sodium chicken broth, or veggie broth.
  • 1/2 tbsp cumin *I toasted and freshly ground my cumin- if you don’t, you may need to add more than this and adjust to taste
  • 1/2 tbsp coriander
  • 1/4 tsp turmeric
  • 1/2 cup heavy cream
  • salt to taste (if needed – I didn’t)
  • freshly chopped cilantro

Add 2 tbsp of butter to pot on medium heat. Dice onion and celery and add to pot once butter has melted. Cook for 10 minutes, stirring occasionally. While onion and celery are cooking, prep other vegetables.

When onion and celery are softened and beginning to get some colour, add the garlic and chili (if using) and stir for about one minute until garlic is fragrant – do not allow the garlic to burn.

Add the broth slowly, scrapping up any browned bits from the bottom of pot.

Add the diced parsnip, cauliflower, and potato and increase the heat to medium high to bring to a boil.

Keep at a gentle boil for about 20 minutes until veggies are soft. Add the cumin, coriander and turmeric. Using an immersion blender, puree soup until smooth. Taste and add salt if needed – though this will depend on the saltiness of the broth you used.

Stir in cream and serve with fresh chopped cilantro.

Chili Lime Roasted Acorn Squash and Black Bean Wraps

By Corinne

My husband is a wonderful person to cook for. He is ever appreciative, isn’t picky and loves ALMOST everything. In fact, even things he doesn’t LOVE he will eat and then when asked for a review of our meal, he will say that it’s, “not my favourite”.

Among things that fall into the ‘not favourite’ category, are any of the sweet vegetables. He doesn’t generally care for cooked carrots, no matter how savory you make them, and generally isn’t a fan of any of the squashes except spaghetti squash, as all the others fall into the ‘sweet vegetable’ category.

But even knowing this, I sometimes can’t help myself at market. I buy squashes because they are beautiful and I like eating them. And I am sure that if do it just right, he won’t notice what he’s eating, and sometimes I’m right 😉 This was one of those meals.

I made my own tortillas, but certainly store bought ones will work just fine.

Makes: about 7 or 8 wraps, depends a bit on how full you make them. They are quite filling.

Time: about 10-15 min prep, 25-30 min bake

You will need:

  • 1 acorn squash
  • 1 can of black beans, drained and rinsed
  • 1 medium onion diced
  • 2 tbsp canola or olive oil
  • 1 – 1 1/2 cups grated cheddar cheese (I used marble for these pics because I happened to be out of cheddar, but when I have cheddar, that’s what I use)
  • about 2 cups of greens of some sort, romaine works fine, I used a spicy radish mix from the market

For the dressing:

  • juice of three limes – about 1/2 cup
  • 1/4 cup canola
  • 3 tbsp minced cilantro
  • 1-2 cloves of garlic
  • 1 thai chili pepper if desired

Preheat oven to 450F. Halve squash lengthwise, cut off stem ends. Remove seeds and roast if desired (if you like roasted pumpkin seeds, do this! They are delicious!). Cut squash into 3/4″ wide wedges. Brush lightly with canola and sprinkle with salt and pepper.

Roast squash for 15 minutes, and then flip. Roast for an additional 10-15 minutes. While squash is roasting, prepare the ‘dressing’. Juice limes, mince garlic, cilantro, and chili pepper (if using) and whisk together with canola and lime juice and set aside.

At the 15 minute mark after you’ve flipped the squash, add 2 tsp of canola or butter to a pan. Chop onion and add to pan. Cook for 5-7 minutes, then add the can of drained, rinsed black beans.

When squash is finished roasting, you have two options. You can leave the skin on, or peel it off the slices after  you’ve let them cool for a few minutes. I don’t mind leaving the skin on, as it is generally pretty thin and I don’t mind eating it. In fact, even when I take it off, I umm…generally eat it as I do so.   I find the variegated variety of acorn squash does tend to have an even thinner skin so am more likely to leave it on, but I removed it tonight.

Drizzle about 1/4 cup of the dressing over the baked squash.

Pour the rest of the ‘dressing’ into the black beans and onions.

Cook black beans and onions for about another 5 minutes until dressing has reduced a bit. Using a potato masher, give black beans a few mashes, you aren’t going for a perfectly smooth texture, you just want them to be broken up enough that they won’t be rolling all over the place.

Place your wrap on a plate, sprinkle some grated cheese down the middle, a few tbsp of the mashed black beans, a few pieces of the roasted squash and some greens. Fold up from the bottom, then fold over the sides (I always do right side first, tuck it in, then left, but the opposite works just as well!) and poke in a toothpick to keep it together. Eat and enjoy!

 

Lemon Pepper Chicken with Snap Peas and Cherry Tomatoes

img_4054

By Corinne

This is one of my favourite mid-week meals. It’s healthy, comes together quickly, and the combination of bright cherry tomatoes and snap peas is delightful. One caution, because you leave the cherry tomatoes whole, they are VERY hot and juicy when you go to eat them, be careful not to burn your tongue!

Serves: 2 – though is easily scaled up (because I wanted some leftovers for lunch, I also made a side of toasted orzo)

Time: about 20-30 minutes, depending on thickness of chicken breasts

You will need:

  • 2 chicken breasts
  • lemon pepper seasoning
  • 8oz snap peas (about 1 1/2 cups)
  • 2 cups cherry tomatoes
  • 2-3 tbsp oil
  • 1 clove of garlic if desired
  • salt and pepper to taste

In a heavy bottomed  pan, heat oil over medium high heat. Sprinkle both sides of chicken breasts with lemon pepper seasoning. Cook chicken until browned and no longer pink inside, about 15-20 minutes.  Remove from pan, place on a plate, and cover to keep warm.

In the same pan, add snap peas, then after a minute or two, cherry tomatoes. If necessary, add another tbsp of oil. Cook, stirring occasionally until snap peas and cherry tomatoes have some colour and some of the tomatoes have started to split – about 5-7 minutes. If desired, in the last minute of cooking add 1 crushed clove of garlic and salt and pepper to taste. You may find you don’t need to season the peas and tomatoes as some of the lemon pepper seasoning is likely stuck to them from the chicken 🙂

If necessary, you can add the chicken back to the pan to reheat when tomatoes and peas are almost finished cooking, I find this is generally unnecessary as long as you cover the chicken to keep warm.

Grilled Chicken Pizza with Corn and Garlic Gouda

By Corinne

Homemade pizza is endlessly versatile and easy to put together once you have a favourite dough recipe down. I’ve been in love with our local corn lately, featured here in a pasta, and here in a pizza that echoes of a corn chowder but in flatbread form. This pizza came about from what I was able to scrounge in the fridge and pantry in order to whip together a supper after an evening golfing.

Makes: 1 pizza – about 15″ diameter

You will need:

For toppings:

  • 1 chicken breast
  • 1 cup fresh corn, removed from cob- about 1 cup of kernels
  • about 1/2 cup thinly sliced red onion (about half of a small red onion)
  • about 1/2 cup of your favourite BBQ sauce
  • 1 cup shredded garlic gouda cheese – preferably Thunder Oaks if you can get it

Tl’s-works-every-time pizza dough* this is a half recipe to make one pizza rather than 2 you could also make the full recipe as seen here, and then put half in the fridge to use in the next day or two.

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 1 1/4 tsp yeast (quick rise or traditional, either works, traditional will just take longer to rise)
  • 2/3 cup very warm water

Mix dry ingredients, including yeast, for dough. Add very warm water and knead a few minutes until all ingredients have come together in a smooth dough. If dough seems too sticky, add a bit more flour. Rub dough with a tbsp or so of oil, cover, and let rise in a warm place until you are ready to roll out for ingredients. Prepare your other ingredients. Your dough will probably double in this time but if it doesn’t QUITE double, it will all be ok.

Preheat BBQ to medium high heat. Season chicken breast with salt and pepper. Grill with lid down as much as possible, flipping after about 5-7 minutes, and then again after another 5-7 minutes. Grilling time will depend a bit on your BBQ and the thickness of your chicken breast.

Prepare toppings. Slice red onion and set aside. Husk corn, and remove kernels. You should get about 1 cup of kernels from a cob. Shred cheese. Slice chicken thinly, then cut into about 1/2″ pieces.

Preheat oven to 400F.

When oven is preheated, and dough has risen roll out dough and transfer onto pizza stone. If dough is quite sticky (which sometimes happens because measuring flour can yield varying amounts!) then rather than add more flour, if you stretch and spread the dough with your fingers over the stone, a slightly sticky dough will bake up very crisp and delicious! There are some recipes such as this one that actually do this on purpose 🙂

Spread BBQ sauce evenly over dough. If desired, use more or less sauce depending on how saucy you like your pizza. I went on the scant side with the sauce as I wanted to make sure the other toppings really got to shine. Sprinkle on cheese, chicken, then corn and red onion.

Bake for 20-25 minutes until cheese is bubbly and crust is golden.

 

Corn and Tomato Pasta Skillet

By Corinne

I love fresh summer sweet corn and am always looking for ways to appreciate it while it is in season. This is a simple supper with a short ingredient list that comes together quickly. We had it as a vegetarian main, but if you wished it would go well with a serving of sliced Italian sausage or smokey.

Time: 5 min prep, 15-20 min cook

Serves: 2 generously

You will need:

  • 2 ears of corn, remove kernels from cob
  • about 1.5 cups of mixed cherry tomatoes (I just used what I had, a few more would have been welcome)
  • 2 tbsp garlic infused oil (or regular oil)
  • 2 cups uncooked pasta of your choice – I used orecchiette but any similar sized pasta would work
  • juice of one lime
  • handful of fresh cilantro
  • 1 1/2 cup shredded cheddar cheese
  • Salt and pepper if desired

Boil water for pasta, pasta water should be salted for optimum flavour. While water is boiling, shuck corn and remove kernels from cob. In a cast iron or other heavy bottomed skillet, heat oil over medium high heat. When water is boiling, add pasta to water, and corn and tomatoes to skillet.

Stir vegetables every couple of minutes, allowing some of the corn and tomatoes to brown/blacken a bit. When pasta is finished(about 10 min), drain and add to skillet with corn and tomatoes. Mix and add 1 1/2 cup of shredded cheddar, juice of one lime and fresh cilantro. Serve garnished with additional cheddar and cilantro if desired.

img_3930

Dilly Summer Bean Soup

By Corinne

Sometimes I feel we lose appreciation for seasonal foods when they are available at the grocery all year round. That being said, anyone who has ever had a fresh summer strawberry still warm from the sun knows there is an entire world of difference between it and it’s sad, long travelled winter counterpart. This is my favourite summer soup that I’ve been making for years. I only make it in the summer with fresh garden beans and I look forward to it every year.

This soup is quick enough to prepare for lunch, but filling enough for supper too.

Serves: 3-4

Time: 10 min prep, 30 minutes simmer

You will need:

  • 1 onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 tbsp butter
  • 2 small/medium potatoes cut into 1 inch cubes
  • 2 cups mix of yellow and green beans cut into ~1 inch pieces
  • 6 cups V8 + 1 cup V8 if desired
  • 2 tbsp snipped fresh dill + more for garnish
  • sour cream for garnish
  • grind of pepper if desired

Melt butter in pot and add onion and celery. Cook over medium for about 5 minutes until vegetables are softened and then add the garlic for one minute more. Add the 6 cups of V8 2 tbsp of fresh dill and the potatoes. Bring to a gentle boil. Allow to simmer for 15 minutes. Add 2 cups of beans and allow to simmer for another 10-15 minutes until beans are tender. You may wish to add an additional cup of V8 to thin out the soup as it will have lost some liquid in the simmering time- I like a rather thick chunky style soup, but if you prefer one a little more brothy, add some additional liquid. Serve with a generous dollop of sour cream and additional fresh dill.

img_3854