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.