What can I say, it's a family favourite! This recipe is from www.williams-sonoma.com. Bon Appetit!
Ingredients:
For the marinade:
Zest and juice of 2 oranges
4 garlic cloves, minced
2 Tbs. Champagne vinegar
2 Tbs. finely chopped fresh rosemary
2 Tbs. olive oil
Salt and freshly ground pepper, to taste
8 quarter chicken legs
3 sweet potatoes, about 1 1/2 lb. total, peeled and cut into 1 1/2-inch chunks
2 leeks, white and light green portions, rinsed well and finely chopped
Zest and juice of 1 orange
1 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground pepper, to taste
Directions:
To make the marinade, in a small bowl, combine the orange zest and juice, garlic, vinegar, rosemary, olive oil, salt and pepper and stir until blended. Place the chicken in a large sealable plastic bag or large bowl and pour in the marinade, coating the chicken evenly. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours. Preheat an oven to 425°F. Place the chicken and the marinade in a large, heavy roasting pan. Arrange the sweet potatoes and leeks around the chicken, making sure to coat the vegetables with the marinade. Roast until the chicken shows no sign of pink when the thickest parts are cut into near the bone, the skin is brown and crisp, and the sweet potatoes are tender, about 1 hour and 10 minutes. Stir the chicken and potatoes once or twice while cooking. Using tongs, transfer the chicken to a warmed platter and cover loosely with aluminum foil. Place the pan with the sweet potatoes over medium-high heat, and add the orange zest and juice and chopped rosemary. Cook, stirring, until the potatoes are very soft and the sauce is slightly thickened, about 2 minutes. Taste and adjust the seasonings with salt and pepper. Arrange the sweet potatoes around the chicken and pour the sauce over the meat. Garnish with rosemary sprigs and serve immediately. Serves 8. Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).
Thursday, April 30, 2009
Wednesday, April 29, 2009
Pasta with Arugula and Walnuts
This recipe can be found on www.marthastewart.com. It was originally published in Everyday Food, April 2008. I love that it's simple and really healthful!
Prep: 10 minutes
Total: 25 minutes
Ingredients
Serves 4
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 tablespoons butter (or olive oil for a vegan option)
1 pound baby arugula (or a mixture of arugula and baby spinach)
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup walnut pieces, toasted
Directions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Alternatively, you can add milk or almond or rice milk for a creamier texture. Garnish with toasted walnuts.
Prep: 10 minutes
Total: 25 minutes
Ingredients
Serves 4
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 tablespoons butter (or olive oil for a vegan option)
1 pound baby arugula (or a mixture of arugula and baby spinach)
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup walnut pieces, toasted
Directions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Alternatively, you can add milk or almond or rice milk for a creamier texture. Garnish with toasted walnuts.
Shepherd's Pie
This recipe comes from my friend Martha. It was published in Everyday Food, November 2007. I found this recipe on her website. Enjoy!
Prep: 20 minutesTotal: 35 minutes
Ingredients
Serves 4
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
10 ounces frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Directions
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup chicken stock and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Prep: 20 minutesTotal: 35 minutes
Ingredients
Serves 4
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
10 ounces frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Directions
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup chicken stock and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Monday, April 27, 2009
Roasted Tofu and Broccoli, served with Jasmine Scented Rice
This is one of Joe's favourite dinners and I love making it 'cause I know that dinner time will go really smoothly. There's no coaxing, bribing, yelling, etc. for him to finish his dinner. And it's soooo healthy for him!!
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
Tuesday, April 7, 2009
Curried Chickpeas served with Basmati Rice
INGREDIENTS
Serves 4
3 carrots, cut up into bite size pieces
2 medium yams, cut up into 1/2" cubes
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Serves 4
3 carrots, cut up into bite size pieces
2 medium yams, cut up into 1/2" cubes
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Wednesday, April 1, 2009
Frittata served with Salad and Tatsu's Baguette
Hello Friends and Neighbours and Guests!
I am also preparing a vegetarian option for tonight! In the past, I have made this Frittata in a cast iron skillet, cooking the egg mixture on the stove and then popping it into the oven to bake until complete. With the number of people who enjoy this dinner, I found a recipe on http://www.marthastewart.com/ that prepared this dish in a pie plate and baked in the oven from start to complete. Either way, this is a great dinner!
Tatsu's is a wonderful local bakery and you can find out more about them at http://www.tatsusbread.com/. Bon Appetit!
Ingredients
Serves 4
1 tablespoon olive oil
Coarse salt and ground pepper
6 large eggs
1/2 cup milk (cow's, goat's, almond, rice . . . whatever suits your family)
olives, roasted red peppers, marinated artichokes, spanish red onions
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce (optional)
1 cup shredded white cheddar or any cheese that suits your family (optional), tonight I will be using Goat's Milk Cheese
Directions
Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss olives, red peppers, artichokes, onions, oil; season with salt and pepper. Set aside.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using a hard cheese, stir in the cheese now. If using a soft cheese, crumble the cheese after the egg mixture is poured into the pie plate.
Pour egg mixture over vegetables and ensure even distribution of egg and veg. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
I am also preparing a vegetarian option for tonight! In the past, I have made this Frittata in a cast iron skillet, cooking the egg mixture on the stove and then popping it into the oven to bake until complete. With the number of people who enjoy this dinner, I found a recipe on http://www.marthastewart.com/ that prepared this dish in a pie plate and baked in the oven from start to complete. Either way, this is a great dinner!
Tatsu's is a wonderful local bakery and you can find out more about them at http://www.tatsusbread.com/. Bon Appetit!
Ingredients
Serves 4
1 tablespoon olive oil
Coarse salt and ground pepper
6 large eggs
1/2 cup milk (cow's, goat's, almond, rice . . . whatever suits your family)
olives, roasted red peppers, marinated artichokes, spanish red onions
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce (optional)
1 cup shredded white cheddar or any cheese that suits your family (optional), tonight I will be using Goat's Milk Cheese
Directions
Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss olives, red peppers, artichokes, onions, oil; season with salt and pepper. Set aside.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using a hard cheese, stir in the cheese now. If using a soft cheese, crumble the cheese after the egg mixture is poured into the pie plate.
Pour egg mixture over vegetables and ensure even distribution of egg and veg. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
Meaty Spaghetti Dinner served with Tatsu's Baguette
Hello Friends, Neighbours, and Guests!
This spaghetti sauce was made for me by my dear cousin when Cole was a newborn. She and her husband and their little guy came for a visit and after all the fun we had together, all there was left to do was to eat and eat and eat all the spaghetti sauce she had made. What a wonderful treat, not to have to cook, what with a 4 year old and a newborn and no sleep, etc. Thanks Katharine for your recipe, for all my friends to enjoy!
Tonight's dinner will be served with spaghetti noodles and Tatsu's Baguette, www.tatsusbread.com. Bon Appetit!
Ingredients
2 tbsp extra-virgin olive oil
1 large onion, diced
½ lb lean ground beef
227 g white mushrooms, sliced or chopped
1 tsp each dried oregano, dried thyme
½ tsp each salt, pepper, ground nutmeg
1 can diced tomatoes
1 can pasta sauce
Directions
In a large dutch oven, brown the beef over medium heat. Remove excess fat. Add olive oil and onions and saute until onions are soft. Add mushrooms along with the oregano, thyme, salt & pepper, and nutmeg. Cook until fragrant, about 3 minutes. Add tomatoes and pasta sauce. Bring the pot to an almost boil, stirring frequently. Turn the heat down to low and simmer for 1 hour.
Cook pasta to desired texture, toss with suace and serve with Tatsu's Baguette, mmmmmm!
This spaghetti sauce was made for me by my dear cousin when Cole was a newborn. She and her husband and their little guy came for a visit and after all the fun we had together, all there was left to do was to eat and eat and eat all the spaghetti sauce she had made. What a wonderful treat, not to have to cook, what with a 4 year old and a newborn and no sleep, etc. Thanks Katharine for your recipe, for all my friends to enjoy!
Tonight's dinner will be served with spaghetti noodles and Tatsu's Baguette, www.tatsusbread.com. Bon Appetit!
Ingredients
2 tbsp extra-virgin olive oil
1 large onion, diced
½ lb lean ground beef
227 g white mushrooms, sliced or chopped
1 tsp each dried oregano, dried thyme
½ tsp each salt, pepper, ground nutmeg
1 can diced tomatoes
1 can pasta sauce
Directions
In a large dutch oven, brown the beef over medium heat. Remove excess fat. Add olive oil and onions and saute until onions are soft. Add mushrooms along with the oregano, thyme, salt & pepper, and nutmeg. Cook until fragrant, about 3 minutes. Add tomatoes and pasta sauce. Bring the pot to an almost boil, stirring frequently. Turn the heat down to low and simmer for 1 hour.
Cook pasta to desired texture, toss with suace and serve with Tatsu's Baguette, mmmmmm!
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