London Fog Cookies

Okay I know these look a little different. But trust me, if you've ever had a London Fog a.k.a. Newfoundland Fog (From kicking horse cafe) a.k.a Earl Grey Tea Latte (from Starbucks), You will LOVE these. I know because I love London Fogs and these taste just like one so I'm pretty excited about it :)

2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
8 earl grey tea bags
1 cup butter
3/4 sugar
1 egg
1 1/2 tsp vanilla

STIR flour with baking powder, baking soda, tea and salt. Set aside.
BEAT butter with sugar in a large bowl using an electric mixer on medium high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined.
DIVIDE dough in half, then roll each portion into a 2" wide log. Wrap in plastic wrap and chill until firm, 1 1/2 hours.

POSITION racks in top and bottom third of oven. Preheat to 350 degrees F. Line 2 baking sheets with parchment.

SLICE cookies into 1/4" rounds and arrange 1" apart on cookie sheets. Bake for about 11 minutes. Switching cookie sheets around halfway through. Let cookies cool

WHISK 1/2 cup icing sugar, 1 Tbsp of milk and 1/8 tsp of vanilla together. Brush a thin layer of icing on each cookie.

Salted Orange Toffee Slices

These are so good. I think they're a little more sophisticated then your standard holiday cookie. So, you know feel free to eat a handful with a glass of milk if you want to or make them for a fancy party!

³⁄4 cup unsalted butter at room temperature  
¹⁄2 cup sugar  
¹⁄2 cup packed dark brown sugar
2 tsp finely grated orange zest
1 egg at room temperature
2 cups all purpose flour  
¹⁄2 tsp baking soda  
¹⁄2 cup crunchy toffee bits such as Skor bits
fine sea salt for sprinkling


BEAT the butter, sugar, brown sugar and orange zest together until smooth. Add the egg and beat until combined.
SIFT in the flour and baking soda and stir until blended, then stir in the toffee bits.
SHAPE the dough into two logs about 9 inches long and 2 inches across and wrap in plastic wrap. Once wrapped, gently flatten the dough on 4 sides, to create a square shape. Chill the dough for at least 2 hours before baking.
PREHEAT the oven to 350°F and line 3 baking trays with parchment paper.
SLICE the logs into cookies that are ¹⁄4 inch wide and place them onto the prepared trays, leaving 2 inches between each cookie (these do spread as they bake). Sprinkle the top of each cookie with a little bit of sea salt.
BAKE the cookies for about 13 minutes, until they have browned just lightly on the bottom. Cool the cookies on the tray and then store in an airtight container.

makes about 4 dozen cookies

Deviled Chicken Drumsticks

These are so frickin' delicious you have no idea! But you will once you make them. Which you want to, I know. They're super juicy and crunchy with a kick.

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmesan Cheese (NOT POWDERED!)
3/4 teaspoon cayenne
salt and pepper
3 tablespoons unsalted butter, melted

PREHEAT oven to 450°F with rack in upper third.

PAT chicken dry, then toss with mustard until evenly coated.

STIR together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.

DREDGE each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature. 

If you want them really hot try substituting hot chili oil instead of the butter.

Sweet and Sour Chicken Thighs with Carrots

This one surprised me. The cinnamon in this just is amazing. Probably one of my favorite dishes to make and eat. Give it a try and I'm sure you will agree. A little bit sweet, sour and savory. A perfect combination and another recipe from my favorite magazine that has many spilled drops of sauce and such on it. Sometimes the pages stick together but seriously never getting rid of it. ever. too good. 

What you need:

8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro

PAT chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.

HEAT oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.

DISCARD all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

RETURN chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste.
SERVE on its own or with rice.

Boston Cream Pie

Not actually a pie, but a cake inspired from my favorite doughnut!! I made this for my moms birthday cake and everyone loved it. I scoured for hours for the best yellow cake recipe and I think I really got the best one. I could of eaten the whole thing my self. Vanilla pastry cream filling and a dark chocolate ganache for the top.....Need I say more??? Please don't cheat and use a cake mix if you decide to try this one it is NOT going to be near as good and you will be missing out on the real deal. Betty Crocker has nothing on this!

For the cake: (Yellow Cake)
4 cups + 2 Tbsp of flour (cake flour is best)
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter (room temp)
2 cups sugar
2 tsp vanilla
4 lg eggs
2 cups buttermilk

PREHEAT oven to 350 degrees F. and grease 2 x 9" cake pans.
SIFT together flour, baking powder, baking soda, and salt in a medium bowl.
IN large mixing bowl, cream butter and sugar with an electric mixer on medium until light and fluffy, then beat in vanilla. Add eggs one a time beating well after each additon. At low speed beat in buttermilk just until combined (will look curdled)
ADD flour mixture in 3 batches, mixing until each addition is just incorporated.
SPREAD batter evenly in cake pans and tap on counter to remove air bubbles.
Bake 35-40 minutes.

Vanilla Pastry Cream (filling)
1/2 Tbsp butter
1 cup whole milk
1 cup whipping cream
1/4 cup + 3 Tbsp of sugar
2 Tbsp cornstarch
3 eggs
2 tsp vanilla
big pinch of salt

COMBINE eggs, sugar and cornstarch and whisk until ribbons form. Set aside.
ADD cream, milk and butter to a medium saucepan and bring to boil.
TURN heat to low and pour in egg mixture and whisk for one minute. Turn off heat and strain through a fine mesh strainer.
ADD vanilla and salt and cover plastic wrap directly on surface of pastry cream. Chill overnight.

Chocolate Ganache (Topping)
4 oz high quality dark chocolate, roughly chopped
1/2 cup whipping cream
1 tsp butter

HEAT up cream and butter until hot and pour over chocolate in a bowl and whisk until very smooth and glossy. Pour over cake!

Upside Down Apple Cornmeal Cakes

What you need

3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces, plus additional for greasing
3 Gala apples
1/3 cup packed light brown sugar
1 teaspoon fresh lemon juice
1/2 cup coarsely chopped pecans
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup whole milk

PUT oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.

HEAT 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.

STIR in pecans and divide apple mixture among muffin cups.

PULSE together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

WHISK together egg and milk in a large bowl. Add flour mixture and whisk until just combined.

DIVIDE batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.

RUN a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.

Yam and Peanut Soup

OMG........That is all.

What you need
2 large yams, peeled and cut into cubes
1 onion, diced
3 carrots, peeled and chopped
2 sticks of celery, chopped
2 cloves of garlic, chopped
1 tbsp chopped fresh ginger
1 14 oz can of diced tomatoes with juice
6 cups of water
1/3 cup crunchy or smooth peanut butter
Salt, pepper, nutmeg, cinnamon and allspice to taste

BOIL or roast your yams until just about tender. Meanwhile, saute your onion, carrot and celery in a large soup pot on medium heat for about 10 minutes or so. Add the ginger and garlic and saute one minute more. Add the tomatoes, water and the yams chunks and bring to a boil. Reduce heat and simmer until sweet potato is tender and soft. Add salt, pepper and spices to taste.
TRANSFER to a blender and blend in batches until very smooth. You can add water if it is to thick.
STRAIN your soup through a fine mesh strainer into a clean pot to give it an amazingly smooth and velvety consistency.
ADD the peanut butter and more seasoning to taste.
GARNISH with some chopped peanuts and chopped green onion.

Back Country Jacks

I've heard mixed reviews sometimes on this place, especially during there really busy times but I can only speak for myself. I've never had a bad experience. The service was great (It was really slow though) and so was the food. Our server was super friendly and we ordered the escargot of course because that's my husbands favorite and if it's on the menu he had to order it. I was really surprised. They were served in a wine and mushroom and garlic broth of some sort with bread and they were one of the best I've had. The Chicken and rib dinner was pretty awesome. Super crispy chicken and ribs were saucy and not too dry. The pork tenderloin with mushroom sauce was decent. Although I'm not convinced it was actually tenderloin and was a little over cooked for me. The baked beans are good too but they tasted a lot like the Hunt's ones lol. The potatoes were alright. This is where you want to go when you don't feel like cooking but you still want a good meal like your momma might make you!

Saliken at Eagle Ranch

This place was fantastic. Decent atmosphere, huge wine list and delicious, fancy food. I had a pasta special with mussels and chorizo. It was really flavourful and very fresh tasting. My husband had a rib eye special with chanterelle mushrooms. I don't even know where you can get fresh chanterelles out here! It definitely wasn't cheap. I think both our specials were between $28 and $35 but it was a good amount of food and we left very full and happy. We had a couple appies as well. Escargot and scallops. The escargot were not your traditional style but were served with mushrooms on a piece of toast. Very unique and yummy. Dessert was a lemon creme brulee. I ate most of it to myself as and it was perfect. I was in heaven! So if it's a special occasion I will be going back there again in a heartbeat.

Spinach and Feta Phyllo Tart

 I first had this at a Christmas party a few years ago. I thought it was fantastic. A few days later I received my monthly Chatelaine magazine and low and behold there it was! I made it again soon after that and go back to it now and again when I get the craving. My husband hates it for some reason....probably the cream cheese. I think he's crazy. Most of the things I love he seems to hate. So I make this when he's not around too. The original recipe calls for frozen spinach but I like to steam my own fresh spinach and then spin it dry. You can do what you like as long as you have at least 2 cups.

 What you need

2 300 g pkg frozen leaf spinach, thawed
1/2 250 g pkg cream cheese, at room temperature
1/2 sweet onion, finely chopped
2 eggs lightly beaten
1 1/2 cups crumbled feta cheese
1/2 cup chopped fresh dill
1/2 tsp salt
1/4 tsp freshly grated nutmeg or half a fresh nutmeg, grated
10 sheets frozen phyllo dough, thawed and divided
1/3 cup butter, melted

PREHEAT oven to 375F. Lightly grease a 9-in. casserole dish or a springform pan. Place thawed spinach in a strainer and rinse under cold water. Squeeze spinach very well to remove all excess moisture. Pat dry with paper towels, then finely chop. It should measure about 2 cups.

STIR cream cheese with onion in a large bowl until combined. Stir in eggs, feta, dill, salt and nutmeg. Add spinach and stir very well to incorporate.

PLACE phyllo sheet butter-side up in prepared pan so that one end covers the bottom of the pan, and the other end overhangs the rim.

Repeat with 7 more sheets of phyllo, rotating the pan so all sides are evenly covered in a circular pattern. Gently press phyllo against sides of the pan.

Lift overhanging edges up toward the center of the pan and fold toward the sides of the pan. Press folds against the side of the pan, forming a shell. Turn spinach mixture into the phyllo-lined pan. Smooth top. Brush remaining 2 phyllo sheets, 1 at a time, with butter. Cut each sheet into 4 pieces. Scrunch each gently with fingertips to form loose balls. Place on filling in a circular pattern. Lightly brush tops with any remaining butter.

LOOSLEY lay a piece of foil over-top. Bake in bottom of oven (removing foil after 45 min) until phyllo is golden all over and the tip of a knife inserted into center of filling and held for 10 sec, comes out hot, about 1 hour. Cool on a rack 5 min. Release springform ring and remove to a serving plate. Use a sharp knife to cut into wedges. 

Strawberry Shortcake Cupcakes

 I made these last summer for some friends. They were so amazingly delicious they didn't last the night!

Cupcakes:

1/2 cup unsalted butter, room temperature 
2/3 cup  sugar 
3  large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tbsp  cornstarch
1 1/2 tsp baking powder
1/4 tsp  salt
1/3 cup  sour cream

Cream Frosting:
1 cup whipping cream 
1/2 pkg (4 oz) cream cheese, room temperature 
1/4 cup unsalted butter, room temperature
2/3 cup icing sugar, sifted
1 tsp vanilla extract
2 cups sliced fresh strawberries 


Preheat the oven to 350˚F and line the muffin pan with large paper baking cups.

Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for 1 minute. Add the eggs one at a time, beating well and scraping the bowl after each addition, then beat in the vanilla.

In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this alternating with the sour cream in three additions, starting and ending with the flour mixture. Spoon the batter into the paper baking cups and bake the cupcakes for about 18 minutes, until a tester inserted in the center of the cake comes out clean. Cool the cupcakes in the pan for 15 minutes, then remove them to cool completely on a cooling rack.

To prepare the frosting, whip the cream until it holds a soft peak then set aside. In a separate bowl, beat the cream cheese and butter together until light and fluffy. Beat in the icing sugar and vanilla and then fold in the whipped cream in two additions. Pipe the frosting onto each cupcake using a piping bag with a large star tip.

Arrange the strawberry slices to look like flower petals. When the frosting chills, it holds the strawberries securely.

Seared Sesame Tuna Steaks

This is my favorite way to eat tuna. It's packed full of protein too so it's good for my flexitarian diet! This is the real deal way to eat it. Not out of a can. The marinade is super simple and doesn't take long at all. The hardest part is trying not to overcook it. Medium rare is the best in my opinion. Don't cook it passed medium or it's like chewing on an old boot. Like an overcooked pork chop. Same deal, Oh and watch for flying hot oil covered sesame seeds...this one may require a long sleeve shirt or at least a splatter screen.....waaaay worse then bacon.

For the marinade combine 2 Tbsp of soy sauce, 2 Tbsp of sweet chili sauce,(If you like it hot you can use hot chili sauce instead or both!) 1 Tbsp of rice wine vinegar and one clove of grated garlic in a ziplock bag. Squeeze out the air and let it sit for 1/2 hour, turning it over once halfway.

Preheat a NON non-stick frying pan with a thin layer of oil over medium heat.

Remove tuna steaks from bag and coat with sesame seeds. Sear each steak for about a minute or so on the top and bottom and if they are thick like mine I sear them on all sides for a few seconds too. (after all it's not quite sushi grade). Try not to burn the seeds!

Serve with some more sweet chili sauce and a simple dipping sauce made of soy sauce diluted with a bit of water and rice wine vinegar. YUM!

Mulligatawny Soup

 My wonderful work associate Linda asked for this soup in exchange for a jar of her homemade hot pepper jelly. I had no idea what Mulligatawny soup was. Well I thought I did but I was completely wrong. Apparently it's an Indian soup made with curry, apples, chicken and rice. Sounds odd but it is actually amazing! I am definitely making this a keeper! Thanks Linder!

START by sauteing one minced, medium size onion, 4 sticks of celery, chopped and 2 carrots cut into coins in about 1/2 cup of butter (I know it's a lot!) over medium heat in a large stock pot.

ADD 3 Tbsp of flour and 1 Tbsp of curry powder and cook for 5 minutes, stirring often.

ADD one carton of organic, free range chicken broth and 2 cups of water and bring to a boil. Simmer for 1/2 hour.

ADD one apple, cored and chopped, 2 organic or free range chicken breasts, cubed, 1/2 cup of white rice, salt and pepper to taste and 1/4 tsp or so of dried thyme. Simmer 15 minutes or until rice is done.

IF you want it creamier you can add a cup of heavy cream or milk if you don't want so much fat. 

Lemon Tarragon Risotto with Seared Scallops

Another Risotto. I know I make a lot of risotto but seriously it's so good and so easy to vary. This one is probably my favorite way to eat scallops. The lemon compliments them perfectly. (Serves 3-4)

What you need
One carton of organic free range chicken broth or vegetable broth
1 1/2 cups of arborio rice (short grain)
1/2 an onion or 2 shallots, minced
1/2 cup or so of dry, white wine
Juice of half a lemon (No Realemon please!)
A small bunch of fresh tarragon, (dried works too in a pinch) chopped
One handful of grated Parmesan cheese
salt and pepper to taste
 9 large fresh or thawed scallops, Cut in half lengthwise if they are very large or left whole if small (make sure the abductor mussel is removed. It looks like a little nub on the side and can easily be picked off)

THE directions for making risotto are exactly the same as for my previous barley risotto recipe. So I wont reiterate it here. This is simply one of the many variations. Once your risotto is almost cooked to the right consistency, you add your lemon, tarragon and parmesan cheese. Season to taste and your done. I like to start the scallops slightly before that though as you should serve is right away. Having someone come and stir the risotto for you while you sear the scallops is a major help too!

For the Scallops
Preheat a regular (not non stick) frying pan over medium high heat with a thin layer of vegetable oil on the bottom. Season your scallops with a little salt and pepper. When the oil gets shimmery, add your scallops and sear quickly on each side (about 45 seconds or so per side) until they have a nice sear and are cooked through. It is worse to over cook then to under cook them in my opinion. Place 3 scallops on each serving of risotto.

Blackberry Turnover

I got the last basket of blackberries today from Hopkins Harvest and OMG were they ever good. Ripe and juicy and needing to be baked into this fabulous quick dessert. Thanks again to my handy dandy package of puff pastry. This only took about about 30 minutes to make including bake time. You could use any fruit really. Ice cream is the perfect accompaniment!

What you need
One sheet(1/2 package) of frozen puff pastry, thawed
1 1/2 cups or so of fresh, ripe berries of your choice
1/3 cup sugar
juice of half a lemon
2 Tbsp of flour
pinch of salt
1/4 tsp of vanilla or almond extract(optional)
Milk for brushing pastry and sugar for sprinkling

PREHEAT oven to 425 degrees F.

COMBINE berries, sugar, lemon juice, flour, salt and extract and gently mix until combined. (its ok if you smush the berries slightly)

ROLL out puff pastry into a square and cut into 4 equal squares and add a large spoonful of filling on the center of each square. Fold over pastry to make a triangle shape and press to seal edges. It's ok if some filling leaks out. Slice some vent holes in the tops of each one, brush with milk and sprinkle with sugar.
BAKE for 20 minutes or until golden brown. Makes 4 turnovers.

Cornmeal Crusted Salmon in Pesto Mussel Broth

This is a variation on a recipe from my Chef at Home cook book by Michael Smith. I added some garlic and lemon steamed rainbow chard to the plate and set the broth and salmon on top of that. It added some delicious green goodness and made it a little more filling. I also used a courser type cornmeal. If you want a thicker crust you should use finely ground cornmeal. I also added some more herbs to the cornmeal mixture. It turned out awesome. It amazes me how something so simple can be so delicious! (Serves 2)

Pesto Mussel broth
12 mussels in the shell, rinsed and scrubbed
a big splash of any white wine
a smaller splash of heavy cream
a heaping tsp of store bought or homemade pesto
salt and pepper to taste

Toss mussels, wine and heavy cream in a medium saucepan and turn heat to medium high. Cover with lid and let cook for about 5 minutes until mussels pop open. When cool enough to handle, shuck them and discard shells. heat and stir in the pesto before serving and season to taste. set aside.

Steamed Rainbow chard (optional)
1 clove of garlic, very thinly sliced
1 bunch of rainbow chard, stems sliced and leaves roughly chopped
a pinch of chili flakes
juice of half a lemon

Saute garlic, chili flakes and chard stems in a tbsp or so of butter for a minute or so then add leaves and cover to steam for about 4 more minutes or until leaves are wilted. Stir in lemon juice. cover and set aside

Cornmeal Crusted Salmon
2 salmon fillets
1/3 cup of cornmeal
A few grinds of salt and pepper
A couple tsp of poppy seeds or your favorite herbs like basil, tarragon etc. I used some of Epicure's fish and seafood seasoning.
(Chopped fresh parsley, basil or tarragon works too)

Combine all ingredients in a large freezer bag or shallow dish and coat each salmon fillet in the cornmeal.
heat a medium size frying pan* over medium-high heat and add enough oil to cover the bottom in a thin layer. When oil is hot add slamon fillets and cook a few minutes on each side until crisp, golden brown and cooked through.

To assemble: Place a handful of steamed chard in the middle of a shallow bowl, then add the pesto mussels and broth then top with a piece of fish.

*This is a time when a real, NOT non-stick frying pan is so much better. It just not possible to get such a lovely crispy crust in a non-stick pan. Invest in one for dishes like this or when you want a really nice caramelization on a steak or porkchop, or to get an amazingly crispy skin of a piece of fish. The bits that stick to the bottom can be deglazed into a lovely sauce too. save the teflon for fried eggs or omelets.

Summer Corn Chowder

The last of the Taber corn :( An ode to the end of summer. Where did it go??? Well we may as well enjoy what's left of it before the snow flies.....It's all very depressing....... until you try a bite of this sweet, creamy soup. fresh corn off the cob is best of course but frozen will also work well. On the upside it's a whole new season of veggies to try and blog about so I will have something to look forward to I guess. Keep smiling!
Make this vegetarian by easily omitting the bacon and using some vegetable oil instead. It's still amazing without it.

Summer Corn Chowder
3 slices of bacon, sliced (optional)
1 Tbsp butter
2 bunches of green onions, sliced
1 jalapeno, seeded and diced
Salt, pepper and 1 1/2 tsp of thyme
3 1/2 cups of chicken stock
5 ears of corn, corn sliced off the cob* (reserve 2 cobs)
1 Large yukon gold potato, diced small
2 Tbsp cream

Directions 
SAUTE bacon in a large soup pot or saute pan on med. heat until browned and crisp. Transfer bacon to a small bowl lined with paper towel. Remove all but 1 Tbsp of bacon fat from pot.
ADD butter and heat until melted. Add white and light green parts of the green onion and the jalapeno. Saute until onion is softened.
ADD chicken stock, corn, 2 corn cobs, potato, salt, pepper and thyme. Bring to a boil and then reduce to simmer until potatoes are tender. About 15 minutes.
REMOVE cobs and blend about 1 1/2 cups of the soup in a blender then add back to pot along with the cream. season to taste and sprinkle with bacon and remaining dark green onion.

*An easy way to slice corn off the cob without getting it everywhere is to get a very large bowl and place a smaller bowl upside down in the big bowl. Hold each cob upright on the little bowl and slice. The big bowl will catch all the corn.

 

Shrimp and Mango Noodle Salad

I think I might start buying mangoes more often. I never realized how much I liked them! Paired with one of my other favorite things, shrimp, this might be my new favorite summer salad. Simple, easy and delicious! Feel free to adjust if you like it more or less spicy or add your own ingredient or spice. You could try sweet chili sauce instead of hot or use orange juice instead of lime. Mandarins instead of mango.....You get the idea! Make it your own!

What you need

 

250-g pkg bean thread noodles or rice vermicelli
1 large ripe mango
1/4 cup lime juice, about 1 to 2 limes
1 tbsp brown sugar
1/2 tbsp hot chili-garlic sauce
1/4 tsp salt or 1 tbsp fish sauce
350 g package of cooked, peeled medium shrimp (or uncooked, peeled)*

1/2 cup finely shredded fresh mint, basil, cilantro or a combination 

 

PLACE noodles in a large bowl and cover with very hot tap water. Let stand until tender, about 8 min.(Rice vermicelli takes longer) Drain, then rinse well with cold running water. Drain again.
Peel mango, slice off the flesh and dice it. In a large bowl, stir lime juice, brown sugar, chili-garlic sauce and salt until sugar is dissolved. Add drained noodles, mango, shrimp and herbs. Toss to coat.

*IF using uncooked shrimp, thaw them in a bowl of warm water and then saute in a small pan with a bit of butter until cooked.  

 

Roasted Tomato Tart

This is super easy and VERY delicious. Store bought frozen puff pastry is so versatile. It can be sweet or savory. Hot or cold. It's definitely a staple at my house. The flavour of roasted tomatoes is like none other. Amazing!

What you need
One sheet of frozen puff pastry(from a 171/4 oz. package), thawed for 2 hours at room temp or in the fridge overnight
About 2 lbs of plum tomatoes, cut in half lengthwise
Olive oil
thyme
Salt and pepper
Parmesan cheese(preferably shaved)

PLACE your oven racks in the middle and lower 3d of your oven and preheat it to 425 degrees F.
Roll out pastry on a lightly floured surface into whatever shape you want. Round, square, oblong. Doesn't matter! I do this part directly on my silicone baking mat and transfer it to a baking sheet easily. If you don't have one you will have to carefully wrap your pastry around your floured rolling pin and unroll it onto the baking sheet. Chill pastry until ready to use.
Toss tomatoes with about 2 tbsp of oil, 2 tsp of thyme and 1/4 tsp salt and a few grinds of pepper until well coated.
ROAST tomatoes, cut side up in one layer on a parchment or foil lined baking sheet in the middle of oven for 1 hour.
BRUSH pastry with olive oil then sprinkle with more thyme(about a tsp).When tomatoes have been roasting for 45 minutes move them to the lower 3d of oven and put the pastry onto to the middle rack and bake about 15 minutes. The pastry should look slightly browned and puffed and the tomatoes browned and juicy.
WHILE pastry is still warm sprinkle it with about a 1/2 cup of Parmesan cheese shavings. Top that with the roasted tomatoes, cut side down in an even layer and another sprinkle of thyme, salt and pepper to taste and additional cheese shavings. Mmmmmmmmmmmmmmmmmmmmmmmm!

From Scratch.....a mountain kitchen

Doug and I came here for our 3d anniversary. I was curious and excited to try it because of their food philosophy. Local, organic, from scratch etc. Right up my alley. So we get there and grab a couple menus from the front counter. There are racks of condiments they make and syrups and other local things. Honey, chocolate bars, tea etc. They also have freezers full of take home foods, elk and venison pies and even some Canadian fois gras (hopefully it's from a farm that's humane. I didn't ask) :s The kitchen is all open and they have a wood oven that they use for many of their menu items. Anyway it was smaller inside and fairly noisy so we sat out on patio. The wine list was decent. Some local, some organic, some not. We chose a bottle of organic prosecco, which is a white sparkling wine from Italy. Very good, floral and fruity.
Now for the food...I always am curious about new things and so I tried the chicken pate. Trusting it was local and not tortured. It didn't have a bad flavour, but it reminded me of cat food somewhat and it was wrapped in something that looked like grey, raw bacon. Not a good choice. Now that my curiousity is satiated I don't think I'll order that again. So then we tried the cheese and charcutterie. It was good, standard fair. The wood oven bread is VERY crunchy though. Beware cutting the roof of your mouth.
Doug ordered the full rack of ribs and they were smoky and rich. They came with beans, coleslaw and fries. Beans were good but slightly bland and Doug liked the coleslaw but I didn't at all. Not sure of the flavour?? I think it has celery seed in it and I really hate celery so I am probably biased! I ordered the duck confit with mashed potatoes and a juniper sauce. I think it's something I would of enjoyed more in the winter. Very rich and heavy but good. The duck skin was crispy and the potatoes were creamy. Beautifully plated too.
I really had to try the wood oven pizza though so I got one to go. Tried one bite and it was the best bite of the night. It was chorizo, spinach, roasted garlic and olives. Awesome. I want to come here again to try more! They had a whole mess of different pies and tarts to choose from too. I tried the fig and almond tart. Buttery and delicious!
Soooooo long story short....Go there! It's definitely good food for a fair price and you can tell they really take pride in it. Awesome. Local. From scratch... 'nuff said.



Sorry the pics aren't the greatest from my phone but you get the idea right??

Halibut en papillote with Orange Saffron Sauce

I seem to be more creative when it comes to fish. I guess it's because I eat it more then any other protein. This was something I thought up from a little inspiration of what I had in the cupboards and fridge. I bought some saffron last month and I have been itching to use it for awhile. I don't buy it often because it's so expensive but when I do use it I want to make something amazing. Saffron threads are from the dried stigmas of the saffron crocus flower, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Like $14.99 for a small palmfull if that!

One of the easiest ways to make fish is en papillote. That's french for "in parchment". You basically just put some thinly sliced veggies and a piece of fish on a piece of parchment, add your seasonings and some kind of liquid for the sauce, wrap it up tightly and bake it! It basically steams in the parchment and stays so moist. You will never have a dry piece of fish doing it this way ever again!

Traditionally you wouldn't open the packet until you are at the table and you would eat it straight from the packet as well. I made a really creamy cauliflower puree though, so I wanted to plate it on top of that. Either way is fine. My recipe serves 2 people.

What you need
2 Halibut fillets (preferably sustainably fished ones!)
A small amount of any veggies thinly sliced or cut up (I used mushrooms, orange peppers, a yellow zucchini, snow peas and shallots)
Salt and pepper

For the sauce
A small pinch of saffron threads
The zest and juice of one orange
A tiny splash of white wine
A tbsp or so of butter


THE hardest part of this recipe is wrapping up the parchment. It takes a little practice but it's way easier to just watch a video then to explain it so I provided a link here.

PREHEAT your oven to 400 degrees.
ASSEMBLE your veggies first on one half of the parchment and lay the fish on top. Season it with salt and pepper and then grate the orange zest on top. Then top it with the saffron threads, butter, orange juice and white wine.
WRAP it up and bake it in a preheated oven for about 14 minutes. Depending on how thick your fillets are.

This dish is soooo easy to vary and add your own twist to. I've done it with mushrooms, cherry tomatoes and thyme before and also the classic lemon and dill. It's not just halibut that's good for this either. Any type of fish would do. 

My "kid's"

These are my dogs. My "kids" so to speak. They are both rescue dogs. The one on the left was 9 years old when we got her. She is a drama queen and she's always shedding. Her name is Hayley. (a.k.a. Snausage) She is quite round in the middle but this picture is very flattering for her. She loves to lay down in the shallow water down at the river and to lick herself loudly in the morning. She's a little stiff but she has been known to chase a cat or two if the mood strikes her. She likes to eat corn cobs.



This one on the right is Turk. He was only 9 months old when we got him last November. I think they named him Turk because when he lays down with his back legs tucked under him his bum looks like a butterball turkey. I call him Turkey Lurkey. He is not very smart except when it comes to escaping the yard or getting off his leash. Sometimes it works, sometimes not. He loves to swim, run and play with his girlfriend/neighbour Kaylie and eat/inhale everything and anything he can get his paws on, especially the compost. He also likes to chase the cats. He likes to tear apart the garbage and wicker baskets into a million pieces. He can destroy indestructible chew toys and he can chew through wire cables. He gets stuck in fences and almost hangs himself from them. He loves to cuddle at night and he talks in his sleep but moving him off the bed is like trying to move a dead body. He ate my favorite boots. He has caused me many laughs and just as many tears and I wouldn't trade them for the anything.

Ratatouille

This is a really delicious, easy and healthy way to get your veggies in. I love how rustic and hearty it is. Especially with some crusty bread to soak up all the flavourful juices. Feel free to add olives and artichoke hearts for a Mediterranean twist or stir in some basil pesto at the end if you like!!

What you need:
An eggplant, cut into bite size chunks
A zucchini
A couple different coloured peppers
Half of a large white onion or one small whole one, sliced thinly
4 cloves of garlic, minced
A 28 oz can of whole tomatoes
1 tsp of dried thyme
a bunch of fresh basil, roughly chopped
A splash of balsamic vinegar
salt and pepper

HEAT a large saute pan over medium heat and add a splash of olive oil. Add eggplant and zucchini to pan and saute until tender and golden. Transfer to a bowl and add another splash of olive oil to pan. Add your peppers and saute about 5 minutes. Transfer to bowl and add another splash of olive oil to pan. Add onions and stir frequently until soft. Add garlic and saute a few more minutes.
ADD your can of tomatoes and break them up with a potato masher or your hand and simmer for about 10 minutes or so until thickened.
ADD the rest of your reserved veggies back into the pan and add the thyme, basil and balsamic vinegar. when heated through, season to taste and serve!

Tomatillo Salsa

I really wanted to try these "tomatillo" things. Are they like a tomato? They looked like one but what is with the papery outer skin and sticky inner skin? They are a Mexican thing for sure. Kinda weird. Seriously though.........I'm so glad I tried them! They are like a burst of summer freshness in your mouth! They have a fantastic citrus-like flavour and mixed with a few other interesting peppers from the farmers market, some garlic and cilantro (among other things) it was the perfect topper for grilled pork chops or any other type of grilled meat or seafood would work beautifully. Try to get a mix of different coloured peppers if you can.

Tomatillo Salsa
2 tomatillos, husked and rinsed
One or two small hot peppers of your choosing (depending on how spicy you like it)
One small regular sweet pepper
A few cherry tomatoes 
2 green onions
One small bunch of cilantro
One clove of garlic
A big pinch of salt
a squeeze of lemon or lime juice

Be prepared for a lot of chopping! Get a big cutting board and roughly chop everything. Start chopping everything together on the cutting board into finer and finer pieces until everything is blended and finely chopped. Transfer to a bowl and add the salt and lemon or lime juice. Save a few slices of tomatillo for a garnish if you like.

*Side note* Cumin is a great spice to compliment this salsa! Rub some on your meat of choice with the salt and pepper and oil before you grill it! Top with the tomatillo slices and the salsa.

We tried this really fruity Cabernet Sauvignon from Australia for this dinner. I was really surprised with it. It wasn't too oaky or tannic but it had a wonderful hint of vanilla aroma. It was not too dry either. Definitely a little bit on the sweeter side of a traditional Cab Sav. Juicy and delicious with our grilled pork chops and tomatillo salsa!

Smashed Peas on Toast

This is a great way to celebrate delicious fresh peas from your garden or from the farmers market. No you can't use frozen ones. That would totally miss the point. These are a delicious snack or appetizer for when company comes or if your like me, Just because! If you have a mortar and pestle, that would be the best way to make this but a food processor works in a pinch.

GET yourself some fresh peas in the pod and shell them (or get someone else to do it for you like I did!). You need about a half pound or so for 9 toasts. Add them to a food processor or mortar and pestle with a small handful of mint, a pinch of salt and a few tablespoons of shredded Parmesan cheese, Pulse or smash until you get a course paste, add olive oil until it smooths out and then add the juice from half a lemon (or more if you like).
DRIZZLE some slices of baguette or sourdough bread with olive oil and toast in the oven under the broiler or in a griddle pan until nicely browned.
CUT a clove of garlic in half and rub cut side all over the toasted bread.
TOP with the smashed peas and drizzle with more oilve oil and some more shredded Parmesan! Garnish with a little mint and if you have them, fresh pea shoots! Beautiful and delicious!

*This paste would also work well for a piece of grilled fish or mixed with cooked pasta*

CasaVino Wine Bar

So I got a second job at this AMAZING wine bar in Radium Hot Springs B.C. one night a week. The last time I was a server was when I was 15 and I got fired from that place and even though it's been 10 years,  I was a little nervous going into it! Luckily it was a relatively slow night so it was just the right pace to learn without getting overwhelmed. It went pretty well I think. Not counting the broken plate, in front of EVERYONE... woops.... Get a tray next time Holly.... Anyway it was such a fun time it didn't even feel like work. More importantly though it's a chance for me to really start to learn more about wine. It's a great atmosphere and I met some really nice people that gave me lots of encouragement. All the food is soooo good too so if your in the area you should definitely stop by for a glass or two! I'm there Thursday nights! Anyway I am exhausted so I will try and do some blogging tomorrow. I have a few awesome ingredients I want to experiment with so stay tuned for that......Goodnight!

Super Simple Tomato Sauce

This came about for lunch yesterday. I wasn't feeling too good and needed a big filling meal to settle my stomach. My little sister opened a can of tomatoes last night just for the juice to make herself another caesar....so the next morning I thought well I might as well use them to make a delicious tomato sauce for lunch! It really hit the spot and I felt soooo much better after a bowlful and a little nap........

This is a very versatile sauce. You can use it for lasagna or chicken parmesan or as a base for a delicious tomato soup. If you want you can add mushrooms or peppers to make it more interesting or, if your my husband, ground beef. In his opinion, it's much better with ground beef...... To each their own!

What you need
Half a large onion, finely chopped
3 cloves of garlic, minced
one stalk of celery, finely chopped
a pinch of chili flakes(optional)
1 tsp each of dried or fresh basil, oregano and thyme
One 28 oz can of whole tomatoes (with or without juice!)*
One small can of tomato paste
A pinch of sugar or 1/2 tsp or so of honey (to balance out the acidic tomatoes)
A splash of red wine vinegar or sherry
Salt and pepper to taste
A bunch of fresh parsley, chopped

SAUTE onion and celery until softened then add garlic and herbs. Saute one minute more then add tomatoes and tomato paste. Bring to a simmer and using a potato masher, mash up all the tomatoes so you have a uniformly chunky sauce. Add  sugar and red wine vinegar or sherry. Add chopped parsley and salt and pepper to taste. Serve over your favorite noodle! I like this little Fusilli pasta because it holds all the little bits of sauce and tomato really well. Rotini or shell pasta would be good too.
*If you used the juice with your tomatoes then simmer the sauce longer to make it a little thicker.

Zucchini Carbonara

This is a recipe from my all time favorite chef, Jamie Oliver. I love that man. I know my husband doesn't read my blog so I'm not worried about him knowing that. He probably already does though...... Anyway It's not only his rustic, homey cooking style that I love so much but his food philosophy too. He is my inspiration and a wonderful advocate for REAL food. I am trying to slowly cook my way through his new book which is AMAZING. Anyway enough about Jamie.... I adapted this slightly because I had a few other ingredients in the fridge I wanted to use up and I used the last of the speck I had in here too but the sauce is the same. I encourage you to check out your local farmers market to try to find some wonderful green and yellow zucchini's to make it a little more interesting. The sauce is delicious, creamy and super easy as long as you remember to take the pan off the heat for a bit before you add it!

What you need for 2 people
1/2 a pound of penne pasta
3 medium zucchini cut into pieces about the same size as the penne.
*optional* Any other soft veggies that you have in the fridge like tomatoes, mushrooms or peppers
6 or so slices of speck, pancetta or bacon, cut into chunky pieces
2 egg yolks
1/4 cup of whipping cream
A handful of freshly grated Parmesan cheese
salt and pepper
chopped fresh parsley or basil or thyme

FILL a large pot of water on the stove and add a generous amount of salt.
WHILE your waiting for the water to boil slice up your zucchini and other veggies if you are using them.
ADD your pasta to the pot and set for the recommended time.
IN a small bowl combine the egg yolks, cream and half of your handful of Parmesan cheese. Mix together with a fork and season lightly with salt and pepper. Set aside.
HEAT a large deep frying pan or saute pan on medium heat and add a little olive oil. When oil is hot add the speck, pancetta or bacon and fry until it is golden brown and starting to crisp. Add zucchini and other optional veggies plus the chopped fresh herbs and stir to coat the veggies in the lovely bacon flavoured oil. Fry until zucchini start to turn slightly golden brown. Add a couple good pinches of pepper to give it a little kick.

WHEN the pasta is cooked, drain it but reserve a ladleful or so of the pasta water. Quickly toss the drained pasta in the pan with the veggies then REMOVE FROM THE HEAT (or your egg yolks will scramble!) and add the ladleful of pasta water and the creamy sauce. Stir together quickly and add the rest of the Parmesan cheese. Serve right away or the sauce will start to get thick. You can add more pasta water if needed.

Fubuki Sushi Invermere

Amazing food! Tried eel for the first time OMG delicious! So many great types of sushi. Amazing soup and about to partake in some banana tempura. Yum! You must come here!

Pineapple Angel Food Cake

So yet again I have leftovers of something that's going to go bad soon if it doesn't get used up. This time it was almost a full carton of egg whites. What do do?? Make my husbands favorite cake! I found this can of crushed pineapple in the back of the cupboard today too and I thought what could be more summery then a light and fluffy, zesty pineapple angel food cake. My husband was very pleased to say the least as he went back for a second slice. Another bonus to this cake? It's FAT FREE! So don't feel bad about going back for that second or third slice....

A note about making anything with whipped egg white. Make sure that your bowls and mixers are totally grease free and that no yolks get into your egg whites at all! Egg whites don't like fat so clean everything and be careful if you are using eggs that no yolks fall into the whites and your meringue will be perfect.

What you need
1 1/2 cups egg whites (about 10-12 large eggs) at room temperature
1 1/2 cups sugar, divided
1 cup sifted cake flour (yes you can use all purpose but it won't give you as fluffy a texture)
1 tsp cream of tartar
1/4 tsp salt

1 tsp vanilla extract
1/2 tsp almond extract
14 oz can of crushed pineapple

PREHEAT your oven to 325 degrees F.
IN a small bowl whisk 3/4 cups of sugar and the cake flour.
BEAT eggs until light and fluffy then add cream of tartar and salt. Beat until mixed well then begin adding remaining sugar a couple tablespoons at a time until you get soft peaks. Add vanilla and almond extract. (If your egg whites don't get soft peaks add more sugar a little at a time until you do)
SIFT the flour/sugar mixture over egg whites in 6 additions, gently folding in each addition.
STRAIN the juice out of pineapple. Try to get as much out as you can and gently fold into egg white mixture.
POUR batter into an ungreased tube pan. Smooth top and place in the bottom rack of a preheated oven. 
BAKE for about 50 minutes or when top springs back when touched. Let cool upside down on a few cans or a wine bottle for at least 2 hours or until completely cool.

When your cake is almost cool you can make the pineapple glaze. I didn't really measure these ingredients so I apologize if they are not perfect but basically you want to make it thin enough that is coats the cake easily and can drip down the sides but not too thin or it will just fall off into a big puddle or soak in too much. But it's not rocket science so I'm sure you'll be fine.

Pineapple Glaze
MELT 2 Tbsp of butter in the microwave and whisk in 1 cup of icing sugar, 1/4 cup of the reserved pineapple juice, 3 drops of yellow food colouring (because it's fun) and 1/4 tsp of vanilla. I used the seeds of 1/4 of a vanilla bean because I ran out of vanilla extract today and it was delicious! So you can do that if you have vanilla beans. If the icing needs to be thinner add more juice or add more icing sugar if it needs to be thicker.
POUR icing over cake until it runs down the sides.

Grilled Peach and Speck Salad

I was hungry and saw the last peach on the counter. Peaches can be savory too. Have you ever grilled a peach?? Maybe not. Try this one and discover how peaches can be savory and sweet at the same time. There is only a few weeks left of delicious peach recipes so I've been experimenting with all kinds of ways to use them. This one was fun to make.
I bought some speck (aka schinkenspeck) at the deli counter the other day for a different recipe I had intentions of making. I've forgotten what that recipe was now..... but it happened to be a perfect pairing for peaches! It basically tastes like a cross between prosciutto and bacon. You can use prosciutto too or something similar. Super delicious. I made this just for me but it would be easy to scale up to feed more as a fancy appy at your next dinner party.

IF you have a griddle pan (which is what I used) preheat it on medium heat.  You can also use your BBQ.
CUT a peach in half and twist to separate and remove the pit. Cut in half again and drizzle pieces with a little olive oil. Sprinkle with a bit of rosemary and a pinch of salt and pepper. Place cut sides of peach on grill until they are softened and have nice grill marks.
MAKE a simple, creamy vinaigrette for the salad by combining about 1 Tbsp of red wine vinegar, 3 Tbsp of olive oil, 1 Tbsp of Greek yogurt, 1 tsp of dried or fresh tarragon and a pinch of salt and pepper in a small dish. Toss a big handful of pretty salad leaves in the vinaigrette and arrange on a plate.
THINLY slice your speck or prosciutto into thin ribbons and arrange on top of greens with the grilled peaches and sprinkle some crumbled goat cheese or feta cheese on top! NUM!  

Peach and Poppy Seed Pancakes with Strawberry Compote

This is a great way to use up some fruit that you have sitting on the counter or in the back of the fridge. At least that was my intention. Not only are these delicious but they're also a little healthier then your average pancake. Some of the flour is replaced with oats. Which is good for you. So eat up and feel good about it!

Strawberry Compote
Slice up your strawberries (or whatever other kind of fruit you have) into smallish pieces and put in a small saucepan. Add a couple tablespoons of sugar (depending on how many strawberries you have or what kind of fruit) and a splash of orange juice or water. Turn heat to medium low and simmer until thick and saucy and delicious! Taste and add more sugar if needed. Make your pancakes while it's simmering.

Pancakes
1 1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 tsp baking powder
1/2 tsp cinnamon (optional)
1/4 tsp salt
2 eggs, slightly beaten
1 3/4 cups milk
6 Tbsp butter, melted
3 Tbsp packed brown sugar
1 Tbsp of poppy seeds
2 peaches, thinly sliced

IN large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. Make a well in the center and drop in the two eggs, milk, butter, brown sugar and poppy seeds. Quickly whisk everything until just mixed. If batter is too thick you can add some water to it.
PREHEAT a large frying pan or griddle pan to medium-low. brush with butter or oil and when hot add a small ladleful of batter to pan. (I can fit 3 good sized ones on my crepe pan but you can make them any size you want) Press a few peach slices into each pancake and when the underside is nicely browned flip them and after a couple minutes they should be nicely golden brown and ready to eat! 
SERVE with the compote, maple syrup, whipped cream, yogurt or whatever you like!

Beef and Broccoli Stir Fry

This is a quick weeknight meal for when your tired but still want a good supper. You can use shrimp or chicken instead of beef if you want or different vegetables. Just make sure you have everything ready and cut up before you start because stir fry's come together very quick! Serve on its own or over rice or noodles.

What you need
10 to 12 oz (300 to 375 g) strip-loin steak ( I used a flat iron steak)
1 head broccoli
2 portobello mushrooms
2 yellow peppers
1/3 cup soy sauce
1/4 cup sherry
1 tbsp each brown sugar and cornstarch
2 tbsp grated fresh ginger
3 garlic cloves , minced
1 tsp dark sesame oil

CUT meat into thin bite-sized strips. Slice broccoli florets from stalks. Cut florets into pieces and slice the upper stalks into thin rounds. Cut and discard stem from each mushroom, and thickly slice caps. Slice peppers into thin strips.
IN a small bowl, stir soy with sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until cornstarch is dissolved.
COAT a large frying pan or wok with vegetable oil and set over medium-high heat. Add steak and stir-fry until it changes colour, 2 to 3 min. Add vegetables. Stir the sauce and pour in. Stir-fry until vegetables are tender crisp, 4 to 5 min

Indian Butter Chicken

This was my attempt at trying to recreate the classic butter chicken from my favorite Indian restaurant. I wanted to make it just a little less buttery but still keep that wonderful spicy flavour. I think I succeeded. This was so good I could of eaten the whole lot to myself.
This recipe is full of spices so hopefully you have a well stocked spice cabinet. You probably have most of them already. Garam Masala is a blend of many different spices and they say every Indian mother has her own special recipe for it. You can also buy it at the grocery store. I found a recipe for a great one online and it tastes wonderful in this so I will share it with you too.
You can easily make this vegetarian by replacing the chicken with either tofu or, if you can find it, an Indian cheese called paneer. It has a similar texture to tofu and does not melt.
When I was making this I didn't really follow a strict recipe so sometimes it's hard to write one up. I just kept tasting it until I thought it was perfect for me. If you want to change things up I encourage you to do so. Sometimes you don't always have everything but there are other ingredients that will work just as well. So experiment and don't worry about exact measurements. As long as it is not to thick or thin and the taste is right that's all that matters.

Garam Masala
1 Tbsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom (expensive but you really need this one!)
1 1/2 tsp ground pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

COMBINE in a small, empty, clean container and shake until thoroughly mixed

Indian Butter Chicken
2 or 3 free run or organic chicken breast, cut into bite sized chunks
1 Tbsp or so of vegetable oil
1/2 onion, chopped
1 Tbsp butter
4 cloves garlic, minced
1 Tbsp of grated fresh ginger
1 Tbsp garam masala
1 pinch of chili flakes or 1 tsp chili powder
1 bay leaf
3/4 of a 156ml can of tomato paste
1/2 cup plain Greek yogurt
1/3 cup heavy cream*
1/4 teaspoon cayenne pepper, or to taste
2 tsp of lemon juice
1 heaping tbsp of tahini, or cashew butter
1/4 tsp or so of cayenne pepper (however spicy you like it)
Salt and pepper to taste
chopped fresh cilantro
Rice
Naan bread

Directions
HEAT a large saute pan over medium heat and add the oil. When oil is hot add onion and saute for a few minutes or until onions begin to brown. Add butter, garlic, ginger, garam masala, chili flakes and bay leaf. Saute one minute more. Add Tomato paste and stir until evenly mixed. Turn heat down to med-low and add yogurt, cream, cayenne pepper, lemon juice, tahini or cashew butter and salt and pepper. Stir well and cover with lid.
HEAT a medium frying pan over medium high heat and add a tablespoons or so of oil. Season chicken breast pieces with salt and pepper and a little sprinkle of garam masala. When pan is hot add chicken and cook until it it nicely browned all over. Add to sauce and cover. Cook until chicken is cooked through. About 10 minutes or so.
SERVE over basmati or jasmine rice and garnish with chopped cilantro. Serve with naan bread.
*Add more cream if you like it creamier.

 

The Farside

I LOVE the food at The Farside in Fairmont Hot Springs! They have, in my opinion, the BEST fish and chips in the valley hands down. Tonight I tried the vegetable curry rice bowl with shrimp and it was fantastic as well. Everyone else had wings which also looked and smelled amazing. I left waaaay to full but happy! Which is the important thing really :)

Spinach and Artichoke Lasagna with Four Cheeses

This lasagna is so good, even my meat loving husband loved it. So cheesy and delicious and lots of healthy veggies too so you don't have to feel too bad about all that cheese.......I pieced this one together from a few different recipes. I couldn't find one that looked right so I made my own variation. I think it's the subtle taste of nutmeg and dill that make this extra special. As always, feel free to substitute your own veggies (sauteed mushrooms, peppers, sundried tomatoes etc.) Just make sure you have enough sauce to fully cook the noodles.

What you need
9 sheets of oven ready lasagna noodles
one 28 oz. can of tomato sauce
one 14 oz. can of artichoke hearts (not the marinated ones!) Roughly chopped
one 312 g package of fresh spinach (I use the organic one from Sobeys)
1 onion, diced
3 cloves garlic, minced
1/8 tsp ground nutmeg
1 tsp dill
1/4 cup white wine or vegetable stock
salt and pepper
1 cup of cottage cheese (full fat is best but 1% works too if you strain it first)
1/3 cup feta cheese, crumbled
1 egg, beaten
Half a large zucchini cut into coins. (or enough sliced for one layer)
3 cups of mozzarella cheese, grated
1.4 cup or so of shaved or grated parmesan
1 tsp or so of dried or fresh basil and fresh parsley

Directions
PREHEAT oven to 350 F.
IN a LARGE saute pan or pot, saute onion in a little bit of oil on medium heat until soft, add garlic and saute another minute. Add wine, chopped artichokes and spinach. Saute until spinach is wilted, stirring occasionally. When mostly all the liquid has evaporated and spinach is wilted down, add nutmeg, dill, and salt and pepper to taste. Transfer to a med. size bowl and let cool. When cool add cottage cheese, feta and egg. mix well.
SPREAD a thin layer of tomato sauce on the bottom of a 9 x 12 inch baking dish and top with 3 lasagna noodles. Spread half of the spinach mixture on top of noodles and the slices of zucchini. Top with a thin layer of sauce and 1/3 of the mozzarella cheese. Repeat with another 3 lasagna noodles, the rest of the spinach mixture and the next 1/3 of mozzarella. Add final 3 lasagna noodles, another layer of sauce and the last of the mozzarella cheese. Sprinkle top with the parmesan cheese and some basil and parsley.
COVER dish with tinfoil and bake for 25 minutes. Take of foil and bake an additional 15 minutes.
Serves 8-10 people